CN104381897A - Preparation method of green plum liquid and green plum wine prepared from green plum liquid - Google Patents

Preparation method of green plum liquid and green plum wine prepared from green plum liquid Download PDF

Info

Publication number
CN104381897A
CN104381897A CN201410708676.6A CN201410708676A CN104381897A CN 104381897 A CN104381897 A CN 104381897A CN 201410708676 A CN201410708676 A CN 201410708676A CN 104381897 A CN104381897 A CN 104381897A
Authority
CN
China
Prior art keywords
liquid
green
green plum
plum
liquor
Prior art date
Application number
CN201410708676.6A
Other languages
Chinese (zh)
Inventor
刘幼强
陈燕玲
何松贵
方毅斐
杨志超
Original Assignee
广东省九江酒厂有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 广东省九江酒厂有限公司 filed Critical 广东省九江酒厂有限公司
Priority to CN201410708676.6A priority Critical patent/CN104381897A/en
Publication of CN104381897A publication Critical patent/CN104381897A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention belongs to the technical field of foods, and discloses a preparation method of a green plum liquid and green plum wine prepared from the green plum liquid. The preparation method of the green plum liquid comprises the following steps: removing twigs, leaves and impurities of ripe green plums, respectively washing off the impurities by using clean water and ethanol with the volume fraction of 50%, and drying in air; preparing a pectinase liquid and a cellulose liquid, uniformly spraying the liquids to the green plums, and treating for 4-6 hours; adding honey or rocky candy into distilled water, uniformly dissolving, thereby obtaining a 600-800g/L sugar liquid, soaking the green plums into the sugar liquid in a ratio of 1:(0.7-1.3) for more than one year, and separating off the liquid, thereby obtaining the green plum liquid. By mixing and blending the green plum liquid with white wine, edible alcohol and a green plum wine liquid which is prepared by using a conventional soaking method or fermentation method, the green plum wine which is remarkable in special fragrance, small in bitterness of the soaking liquid, comfortable in sweet feeling, small in foreign flavor, gentle in acidity and clean and harmonious.

Description

A kind of preparation method of green plum liquid and green liquor prepared therefrom
Technical field
The invention belongs to food technology field, be specifically related to a kind of preparation method of green plum liquid and green liquor prepared therefrom.
Background technology
Green plum (plum), also known as fruit plum, smoked plum, belongs to one of rose family fruit tree.Green plum originates in China, is Subtropic of China local product fruits, has a large amount of plantation at China Guangdong, Fujian and zhejiang and other places, after import Japan and south east asia into, now main in the world product plum ground is China and Japan.Plum fruit is nutritious, and taste claims absolutely with clear acid.Pulp contains the multiple mineral element such as multivitamin, amino acid, citric acid, malic acid, tartaric acid and potassium, calcium, iron, belongs to strong basicity physiology fruit.Green liquor is not a new category, and on Chinese yunnan, Guangdong, Fujian and other places, also there are the custom of drinking green liquor in the states such as the personal type green liquor of local method brew has had very long history, Japan and Korea S.The manufacture craft of green liquor is mainly divided into two major sects:
One soaks green liquor, with the some areas in Guangdong, Zhejiang, Jiangsu for representative, rice wine or yellow rice wine is adopted to soak fresh green plum, the green liquor of part Japan, Korea S also belongs to this type, but this kind of technique does not carry out process in early stage to green plum, be only limitted to part alcohol soluble substance and water-soluble substances to the extract of pulp, the green liquor bitter taste finally obtained is obvious, and fragrance is strong not; Another kind is the green liquor that the heap fermentation of green plum is produced.Because the backwardness of production equipment and filter plant, although this explained hereafter green liquor mouthfeel is out unique, but still there is the problem of bitter taste, and not easily preserve, and also there is sedimentation problem and not easily solve in the green liquor of this explained hereafter.
Summary of the invention
In order to solve the shortcoming and defect part of above prior art, primary and foremost purpose of the present invention is the preparation method providing a kind of green plum liquid.
Another object of the present invention is to provide a kind of green plum liquid prepared by above-mentioned preparation method.
Another object of the present invention is to provide a kind of green liquor prepared by above-mentioned green plum liquid.
The object of the invention is achieved through the following technical solutions:
(1) impurity elimination cleaning
Get ripe green plum, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry;
(2) ferment treatment
Preparation pectase enzyme liquid and cellulose enzyme liquid, be evenly sprayed in green plum, process 4 ~ 6h;
(3) liquid glucose soaks
Get distilled water, adding honey or rock sugar and be uniformly dissolved and obtain the liquid glucose that concentration is 600 ~ 800g/L, is 1:(0.7 ~ 1.3 by green plum and liquid glucose in mass ratio) ratio combination soak, separating liquid obtains green plum liquid.
In pectase enzyme liquid described in step (2), the addition of pectase is 0.01% ~ 0.1% of green plum quality; The addition of described cellulose enzyme liquid cellulase is 0.02% ~ 0.28% of green plum quality.
The time of soaking described in step (3) is more than 1 year.
A kind of green plum liquid, is prepared by above-mentioned preparation method.
The green liquor prepared by above-mentioned green plum liquid, concrete preparation process, for be mixed with wine or edible alcohol by green plum liquid, obtains green liquor.
Above-mentioned green liquor also can add other animals and plants extract adjustment acidity or sugariness according to mouthfeel demand.
The green liquor prepared by above-mentioned green plum liquid, concrete preparation process is that at least one in green liquor liquid green plum liquid and the green liquor liquid obtained by alcohol solution dipping and fermenting obtained is mixed, and obtains green liquor.
The volume fraction that in above-mentioned green liquor, green plum liquid adds is preferably 12% ~ 40%, and the wine degree of green liquor is preferably 8 ° ~ 20 °.
Principle of the present invention:
In view of green plum has unique fragrance and flavour, its fragrance and flavour are divided into ethanol-soluble type, several fundamental type such as fat-soluble and water-soluble in principle, the present invention utilizes the liquid glucose of high concentration to soak green plum, utilizes the hyperosmosis of liquid glucose, the exemplary fragrance in extraction green plum and flavour.
Ferment treatment in present invention process is the effect utilizing biology enzyme, makes the pectin substance in green plum and fibrous matter carry out certain decomposition, make it macromolecular structure to decompose a little, become comparatively loose, promote the precipitation of fragrance and taste substance, improve the efficiency of soaking.
The present invention is outside original technique extraction alcohol dissolubility aroma substance and flavour, effect is oozed by the height of liquid glucose, extract aroma substance and the flavour of more horn of plenty, compensate for the deficiency that traditional immersion process fragrance is single, solve the bitterness of alcohol or wine liquid immersion process simultaneously.The present invention is simple to operate, and operating cost is low, and can significantly improve fragrance and the mouthfeel of green plum alcoholic drink mixed with fruit juice, is adapted at the large-scale application in green liquor production.
The present invention has following advantage and effect relative to prior art:
Utilize dense liquid glucose to soak green plum, compared with conventional art, have characteristic perfume obvious, soak bitter taste is few, and sweet sense is comfortable, and assorted taste is few, and sour is soft, totally coordinates.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
The green liquor liquid and preparation method thereof that alcohol solution dipping described in following examples obtains is as follows: green plum is selected, clean, dry, add the alcohol solution dipping of 50 ° a year of 1 times of quality, and separating liquid obtains green liquor liquid; The green liquor liquid and preparation method thereof that obtains of fermenting is as follows: green plum is selected, clean, dry, juice is got in fragmentation, add the pectinase treatment 16h of 2/10000ths dark-plum juice quality, add white sugar sugar addition to 20 ~ 24 degree, add the yeast of 0.5% dark-plum juice quality, at 16 ~ 25 DEG C, main fermentation is after 7 days, after fermentation two weeks at 14 ~ 20 DEG C, sealed type storage obtains green liquor liquid for three months.
Embodiment 1
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 0.1Kg pectase and 0.2Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 6h; Get distilled water, add honey, making it sugared concentration is 600g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.By volume mark meter, adds the green plum liquid of 14%, and the white wine with 86% and water regulate wine degree to 11 °, stir evenly, filter, pack after can obtain fragrance typical case, sour-sweet moderate, the green liquor that clean taste is clean.
Embodiment 2
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 1Kg pectase and 2.8Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 4h; Get distilled water, add rock sugar, making it sugared concentration is 800g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.By volume mark meter, adds the green plum liquid of 40%, and the edible alcohol with 60% and water regulate wine degree to 20 °, stir evenly, filter, pack after can obtain fragrance typical case, sour-sweet moderate, the green liquor that clean taste is clean.
Embodiment 3
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 1Kg pectase and 0.2Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 6h; Get distilled water, add honey, making it sugared concentration is 600g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.By volume mark meter, adds the green plum liquid of 12%, and the edible alcohol with 86% and water regulate wine degree to 13 °, add the purple perilla extract of 2%, stir evenly, filter, pack after can obtain fragrance compound, sour-sweet moderate, mouthfeel uniqueness add taste green liquor.
Embodiment 4
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 0.1Kg pectase and 2.8Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 4h; Get distilled water, add honey, making it sugared concentration is 800g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.By volume mark meter, adds the green plum liquid of 35%, and the white wine with 60% and water regulate wine degree to 15 °, add the red date extract of 5%, stir evenly, filter, pack after can obtain fragrance compound, sour-sweet moderate, mouthfeel uniqueness add taste green liquor.
Embodiment 5
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 1Kg pectase and 0.2Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 6h; Get distilled water, add rock sugar, making it sugared concentration is 800g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.By volume mark meter, the green liquor liquid that the green plum liquid adding 14% is obtained by alcohol solution dipping with 86% mixes, and filter, can to obtain plum after packaging aromatic strongly fragrant, sweet-smelling is comfortable, sweet and sour taste, plentiful mellow green liquor.
Embodiment 6
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 1Kg pectase and 1Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 4h; Get distilled water, add honey, making it sugared concentration is 800g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.By volume mark meter, the green liquor liquid that the green plum liquid adding 30% is obtained by alcohol solution dipping with 70% mixes, and filter, can to obtain plum after packaging aromatic strongly fragrant, sweet-smelling is comfortable, sweet and sour taste, plentiful mellow green liquor.
Embodiment 7
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 0.5Kg pectase and 1.2Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 5h; Get distilled water, add rock sugar, making it sugared concentration is 700g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.By volume mark meter, the green plum liquid and 80% the adding 20% green liquor liquid obtained that ferments mixes, and filters, can to obtain fragrance after packaging tempting, sweet and sour taste, alcohol and coordination, the green liquor of special taste.
Embodiment 8
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 0.1Kg pectase and 2.8Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 4h; Get distilled water, add honey, making it sugared concentration is 800g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.By volume mark meter, the green plum liquid and 70% the adding 30% green liquor liquid obtained that ferments mixes, and filters, can to obtain fragrance after packaging tempting, sweet and sour taste, alcohol and coordination, the green liquor of special taste.
Embodiment 9
Get ripe green plum 1000kg, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry; Claim 0.5Kg pectase and 1.5Kg cellulase to be made into enzyme liquid, be evenly sprayed in green plum, process 5h; Get distilled water, add rock sugar, making it sugared concentration is 700g/L, and the ratio combination being 1:1 in mass ratio by green plum and liquid glucose soaks 1 year, and separating liquid obtains green plum liquid.Green liquor liquid green plum liquid and the green liquor liquid obtained by alcohol solution dipping and ferment obtained by volume 1:1:1 is mixed, and filters, can obtain the fragrant elegant compound of plum, sweet and sour taste, clean refreshing coordination, the green liquor that aftertaste is comfortable after packaging.
The green liquor liquid phase ratio produced with traditional handicraft (containing alcohol solution dipping or fermentation), it is as shown in table 1 that green liquor prepared by the green plum liquid that the present invention utilizes dense liquid glucose immersion green plum to obtain has feature, and financial cost contrast is shown in Table 2.
Green liquor prepared by table 1 green plum liquid of the present invention and the green liquor liquid that traditional handicraft is produced contrast
The table 2 financial cost table of comparisons
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.

Claims (9)

1. a preparation method for green plum liquid, is characterized in that: comprise following operating procedure:
(1) impurity elimination cleaning
Get ripe green plum, wash away impurity with the ethanol of clear water and volume fraction 50% respectively after removing branches and leaves, foreign material, dry;
(2) ferment treatment
Preparation pectase enzyme liquid and cellulose enzyme liquid, be evenly sprayed in green plum, process 4 ~ 6h;
(3) liquid glucose soaks
Get distilled water, add honey or rock sugar is uniformly dissolved, obtain the liquid glucose that concentration is 600 ~ 800g/L, the green plum after then step (2) being processed and liquid glucose are that the ratio combination of 1:0.7 ~ 1.3 soaks in mass ratio, and separating liquid obtains green plum liquid.
2. the preparation method of a kind of green plum liquid according to claim 1, is characterized in that: in pectase enzyme liquid described in step (2), the addition of pectase is 0.01% ~ 0.1% of green plum quality in step (1); The addition of described cellulose enzyme liquid cellulase is 0.02% ~ 0.28% of green plum quality in step (1).
3. the preparation method of a kind of green plum liquid according to claim 1, is characterized in that: the time of soaking described in step (3) is more than 1 year.
4. a green plum liquid, is characterized in that: described green plum liquid is prepared by the preparation method described in any one of claims 1 to 3.
5. the green liquor prepared by green plum liquid according to claim 4, is characterized in that: mixed with white wine or edible alcohol by green plum liquid, obtain green liquor.
6. a kind of green liquor according to claim 5, is characterized in that: described green liquor also adds other animals and plants extract and carries out mouthfeel fine setting.
7. the green liquor prepared by green plum liquid according to claim 4, is characterized in that: at least one wine liquid in the green liquor liquid that green liquor liquid green plum liquid and alcohol solution dipping obtained and fermenting obtains mixes, and obtains green liquor.
8. a kind of green liquor according to any one of claim 5 ~ 7, is characterized in that: the volume fraction that in described green liquor, green plum liquid adds is 12% ~ 40%.
9. a kind of green liquor according to any one of claim 5 ~ 7, is characterized in that: the wine degree of described green liquor is 8 ~ 20 degree.
CN201410708676.6A 2014-11-27 2014-11-27 Preparation method of green plum liquid and green plum wine prepared from green plum liquid CN104381897A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410708676.6A CN104381897A (en) 2014-11-27 2014-11-27 Preparation method of green plum liquid and green plum wine prepared from green plum liquid

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410708676.6A CN104381897A (en) 2014-11-27 2014-11-27 Preparation method of green plum liquid and green plum wine prepared from green plum liquid

Publications (1)

Publication Number Publication Date
CN104381897A true CN104381897A (en) 2015-03-04

Family

ID=52599945

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410708676.6A CN104381897A (en) 2014-11-27 2014-11-27 Preparation method of green plum liquid and green plum wine prepared from green plum liquid

Country Status (1)

Country Link
CN (1) CN104381897A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104946485A (en) * 2015-06-19 2015-09-30 安徽禾众农业科技有限公司 Green plum wine and preparation method thereof
CN105018318A (en) * 2015-08-26 2015-11-04 广西蒙山山水养生产业有限公司 Mulberry wine and preparation method thereof
CN105349391A (en) * 2015-12-18 2016-02-24 宜宾五粮液股份有限公司 Green plum fruit wine and preparation method thereof
CN105838542A (en) * 2016-05-23 2016-08-10 惠州同富康生物科技有限公司 Sour plum wine and preparation method thereof
CN106047573A (en) * 2016-08-17 2016-10-26 四川理工学院 Production process of natural green plum novel fermented wine
CN106398992A (en) * 2015-12-18 2017-02-15 宜宾五粮液股份有限公司 Plum fruit wine containing L-arabinose, and production method thereof
CN108060048A (en) * 2016-11-08 2018-05-22 中粮集团有限公司 A kind of turmeric green plum mild health care white wine and preparation method thereof

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86104401A (en) * 1986-06-27 1988-01-13 浙江省科学院柑桔研究所 Method for processing green plum with sugar aqueous solution
CN1322479A (en) * 2001-05-11 2001-11-21 周育红 Simultaneous candied green plum and green plum wine producing process
CN1656943A (en) * 2005-03-15 2005-08-24 李协鼎 Green plum beverage and its preparation method
CN1656914A (en) * 2005-03-15 2005-08-24 李协鼎 Method of preparing crisp plum from green plum
CN101096622A (en) * 2006-06-27 2008-01-02 游克龙 Green prune wine
CN101099528A (en) * 2007-07-25 2008-01-09 广东省农业科学院蚕业与农产品加工研究所 Biological processing method for shortening sugar permeability time of fruit jelly procession
CN101953422A (en) * 2010-08-06 2011-01-26 广东省农业科学院蚕业与农产品加工研究所 Method for processing fruit products
JP4780619B2 (en) * 2007-03-16 2011-09-28 中野Bc株式会社 Ume juice, ume juice-containing food, and method for producing ume juice
CN102286320A (en) * 2011-06-10 2011-12-21 广东十二岭酒业有限公司 Production method of fermented green plum fruit wine and product thereof

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86104401A (en) * 1986-06-27 1988-01-13 浙江省科学院柑桔研究所 Method for processing green plum with sugar aqueous solution
CN1322479A (en) * 2001-05-11 2001-11-21 周育红 Simultaneous candied green plum and green plum wine producing process
CN1656943A (en) * 2005-03-15 2005-08-24 李协鼎 Green plum beverage and its preparation method
CN1656914A (en) * 2005-03-15 2005-08-24 李协鼎 Method of preparing crisp plum from green plum
CN101096622A (en) * 2006-06-27 2008-01-02 游克龙 Green prune wine
JP4780619B2 (en) * 2007-03-16 2011-09-28 中野Bc株式会社 Ume juice, ume juice-containing food, and method for producing ume juice
CN101099528A (en) * 2007-07-25 2008-01-09 广东省农业科学院蚕业与农产品加工研究所 Biological processing method for shortening sugar permeability time of fruit jelly procession
CN101953422A (en) * 2010-08-06 2011-01-26 广东省农业科学院蚕业与农产品加工研究所 Method for processing fruit products
CN102286320A (en) * 2011-06-10 2011-12-21 广东十二岭酒业有限公司 Production method of fermented green plum fruit wine and product thereof

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104946485A (en) * 2015-06-19 2015-09-30 安徽禾众农业科技有限公司 Green plum wine and preparation method thereof
CN105018318A (en) * 2015-08-26 2015-11-04 广西蒙山山水养生产业有限公司 Mulberry wine and preparation method thereof
CN105349391A (en) * 2015-12-18 2016-02-24 宜宾五粮液股份有限公司 Green plum fruit wine and preparation method thereof
CN106398992B (en) * 2015-12-18 2019-11-26 宜宾五粮液股份有限公司 A kind of green plum wine and preparation method thereof containing L-arabinose
CN106398992A (en) * 2015-12-18 2017-02-15 宜宾五粮液股份有限公司 Plum fruit wine containing L-arabinose, and production method thereof
CN105349391B (en) * 2015-12-18 2018-07-06 宜宾五粮液股份有限公司 Green plum wine and preparation method thereof
CN105838542B (en) * 2016-05-23 2017-04-19 惠州同富康生物科技有限公司 Sour plum wine and preparation method thereof
CN105838542A (en) * 2016-05-23 2016-08-10 惠州同富康生物科技有限公司 Sour plum wine and preparation method thereof
CN106047573A (en) * 2016-08-17 2016-10-26 四川理工学院 Production process of natural green plum novel fermented wine
CN108060048A (en) * 2016-11-08 2018-05-22 中粮集团有限公司 A kind of turmeric green plum mild health care white wine and preparation method thereof

Similar Documents

Publication Publication Date Title
CN105167041B (en) A kind of Passion Fruit Juice and preparation method thereof
JP3747049B2 (en) Alcoholic beverage containing maca extract
CN104585380B (en) The preparation method of old leaf black tea
CN102776098B (en) Kiwifruit wine and method for brewing same
CN105176742A (en) Tea wine
CN103232924B (en) Red composite persimmon fruit wine and preparation method thereof
CN104099205B (en) sweet white wine and preparation method thereof
CN101343603B (en) Rose liquor wine and preparation thereof
CN102960792A (en) Jujube-ginger compound beverage and preparation method thereof
KR100998331B1 (en) A preparation method of aged garlic and Vinegar beverage using the garlic
CN105010918A (en) Passion fruit jam and preparation method thereof
CN104054868A (en) Method for preparing red tea with hawthorn taste
CN104109617B (en) One is clear liver and improved vision yellow rice wine and preparation method thereof
CN101812391B (en) Method for brewing emblic leafflower fruit wine
CN104247805A (en) Rich milk-tea flavored flowery health tea and preparation method thereof
CN104509907A (en) Composite plant ferment vinegar beverage and preparation method thereof
CN104357296B (en) A kind of tea wine and production method thereof
KR100701587B1 (en) Manufacturing method of sparassis crispa an extract and sparassis crispa alcoholic drinks using of sparassis crispa an extract
CN105410860A (en) Preparing method for dendrobe and stevia rebaudianum soy sauce
CN105087334A (en) Rhodomyrtus tomentosa liqueur and preparation method thereof
CN102827716A (en) Brewing technology of blueberry fruit beer
CN101892147B (en) Method for rapidly brewing grape vinegar based on microbial technology
CN104323065B (en) A kind of nostoc jelly and preparation method
KR100989056B1 (en) Sparkling Wine with Black Raspberry Contaning Low Alcohol and Manufacturing Method Thereof
KR101461859B1 (en) Method for cultivating bean sprouts using non alcohol water soluble propolis and alkali-water

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20150304

RJ01 Rejection of invention patent application after publication