CN104531407A - Red yeast rice fruit beer brewing process and red yeast rice fruit beer prepared by using red yeast rice fruit beer brewing process - Google Patents
Red yeast rice fruit beer brewing process and red yeast rice fruit beer prepared by using red yeast rice fruit beer brewing process Download PDFInfo
- Publication number
- CN104531407A CN104531407A CN201410776937.8A CN201410776937A CN104531407A CN 104531407 A CN104531407 A CN 104531407A CN 201410776937 A CN201410776937 A CN 201410776937A CN 104531407 A CN104531407 A CN 104531407A
- Authority
- CN
- China
- Prior art keywords
- beer
- wheat juice
- colouring agent
- fruit beer
- food
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Abstract
The invention provides a red yeast rice fruit beer with health functions and a brewing process method thereof. The brewing process method comprises the following steps: crushing raw materials, performing saccharification, filtering, boiling wheat juice, cooling the wheat juice, performing a fermentation starting stage on the wheat juice, performing primary fermentation, and performing clarification and filtration, wherein in the raw materials, highland barley buds are crushed to require that fine powder with the particle size of less than 0.05mm accounts for more than 60% of the total weight, coarse powder with the particle size of 0.4mm accounts for 20-30% of the total weight, and peels and hulls account for 8-15% of the total weight. The red yeast rice fruit beer provided by the invention is produced by using the highland barley buds, black wheat malt, burnt malt, red yeast rice and fruit extracts, is unique in brewing process, and can be used for keeping the nutritional, comprehensive and balanced use of each raw material; the fruit beer prepared by adopting a mixed fermentation technology for a plurality of times is red thick in color and mellow in taste, is intoxicant in flavor, has the unique aromas of fruits, can be used for meeting the taste of beers, and can also be helpful for softening the blood vessel, invigorating the spleen and promoting appetite, and removing toxicity and preserving moisture; and according to the red yeast rice fruit beer provided by the invention, more choices can be provided for beer consumers, and the ever-increasing demands on the material life of most consumers can be met.
Description
Technical field
The present invention relates to a kind of brewing method of beer, be specifically related to the making method of a kind of red colouring agent for food, also used as a Chinese medicine fruit beer and the red colouring agent for food, also used as a Chinese medicine fruit beer of acquisition thereof.
Background technology
Beer is with the longest history in the world, one of universal alcoholic beverage widest in area.Want former material ﹐ through the full carbonated low-alcoholic wine of yeast fermentation effect brew with great Mai bud ﹑ wine flower ﹑ water for main.Have spirituosity degree minimum, be of high nutritive value, composition has moisture, carbohydrate, protein, carbonic acid gas, VITAMIN and the material such as calcium, phosphorus.There is the title of " liquid bread ", often drunk functions of relieving summer heat, antithermic, helped digest, Appetizing spleen-tonifying, the function such as improve a poor appetite.
Red colouring agent for food, also used as a Chinese medicine take food crop as raw material, and the monascus ruber adopting modern biotechnology to isolate high-quality forms through submerged fermentation exquisiteness, the foodstuff additive be a kind of pure natural, security is high, being of value to HUMAN HEALTH.Red colouring agent for food, also used as a Chinese medicine is the traditional food of China's uniqueness, history in thousand has been had apart from the present, as far back as pharmacy man of the Ming Dynasty, LI Shi-Zhen is shown in Compendium of Material Medica, just records that red colouring agent for food, also used as a Chinese medicine can be thought that red colouring agent for food, also used as a Chinese medicine is nutritious, nontoxic, have strengthening the spleen to promote digestion as traditional Chinese medical science medicinal material, special efficacy promoting blood circulation and removing blood stasis.It has wide range of applications, and comprises foodstuff (meat product, fruit juice, color wine, jam, beverage, candy, cake, soy sauce, health vinegar etc.); Drug class (coloring medicine agent, functional health product); Toiletries.
Fruit beer is the low alcoholic beverage of a kind of taste between beer and beverage, it be with Fructus Hordei Germinatus, rice etc. for raw material, add hops, through saccharification, fermentation, and add the wine containing carbonic acid gas of fruit juice brew when filtering, containing the necessary amino acid of multiple human body and VITAMIN in fruit beer.Fruit beer is in beer, add fruit juice concentrate or fruit drink, adds the content of VITAMIN and mineral substance in beer, and play nutrition more outstanding, mouthfeel is softer.But with fruit juice concentrate or fruit drink for raw material, cause its health-care effect poor, and operating process repeat and not easily promote.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of red colouring agent for food, also used as a Chinese medicine fruit beer and the method for brewing thereof with nourishing function.The present invention is achieved through the following technical solutions:
Red colouring agent for food, also used as a Chinese medicine fruit beer making method, comprises the following steps:
1) raw material pulverizing: highland barley bud, wheat Fructus Hordei Germinatus difficult to understand, burnt malt are pulverized;
2) saccharification: after the mixing of the highland barley bud after pulverizing, wheat Fructus Hordei Germinatus difficult to understand, burnt malt, Hongqu powder (red colouring agent), mixture is carried out saccharification according to material water weight ratio 1:4.0, saccharifying control condition is: 48 DEG C 30 minutes, 52 DEG C 10 minutes, 63 DEG C 60 minutes, 72 DEG C 20 minutes, detect allusion quotation to try not develop the color latter 78 DEG C to be filtered into converted mash, said mixture each raw material weight number ratio is: highland barley bud 88 ~ 90 parts, burnt malt 6.0 ~ 7.0 parts, 1.5 ~ 2.5 parts, wheat Fructus Hordei Germinatus difficult to understand, Hongqu powder (red colouring agent) 2.0 ~ 3.0 parts;
3) filter: by above-mentioned steps 2) middle converted mash filtration, wash poor water temp 76 ~ 78 DEG C, divide and wash grain three times, wash poor terminal point control at 5 ° of about P, filtrate is wheat juice, and makes wort concentration 15.5 ± 0.5 ° of P;
4) Wort boiling: wheat juice is boiled, time is 60min, and add hops, addition is 0.03% of wheat juice gross weight, hops divide three interpolations: boil and just add 50%, boil and add 25% in 30 minutes, and boiling ends adds 25% in first 10 minutes, sizing wort concentration controls 15.5 ± 0.5 ° of P, adds fruit extract during convolution precipitation by 0.8% ~ 1.5% of total weight of material; Described fruit extract comprises fruit juice concentrate and fruit drink.
5) Wort cooling: by above-mentioned steps 4) in boil after wheat juice frozen water be directly cooled to 14 ± 1 DEG C, and oxygenation is carried out to wheat juice;
6) wheat juice works the stage of sending out: get cooled wheat juice, access pre-prepd yeast starter, and after inoculation, yeast density domination is at 1.5 ~ 1.7 × 107/ml, carries out fermentation 2 ~ 5 days, obtain bright beer under 10 ~ 12 DEG C of conditions;
7) Primary Fermentation: when above-mentioned steps 6) in bright beer pol when dropping to 6.0 ± 0.3 ° of P, start to boost to 0.08MPa, main fermentation temperature controls, 12.5 ± 0.5 DEG C of bottom fermentations 7 ~ 9 days, to be not more than 0.1mg/L, to enter temperature-fall period in di-acetyl concentration, and cool to-0.5 DEG C with the speed of falling every day twice, after cooling terminates, enter the rear ferment stage, and under remaining on-0.5 DEG C of condition, ferment 6 ~ 8 days, obtain red colouring agent for food, also used as a Chinese medicine fruit beer first product;
8) clarification filtration: by above-mentioned steps 7) in the red colouring agent for food, also used as a Chinese medicine fruit beer first product that obtains under-0.5 DEG C of condition, adopt diatomite filter to carry out clarification filtration, obtain red colouring agent for food, also used as a Chinese medicine fruit beer.
Described highland barley bud requires that the fine powder that particle diameter is less than 0.05mm accounts for gross weight > 60% after pulverizing, and the meal of particle diameter 0.4mm accounts for gross weight 20 ~ 30%, and cot accounts for gross weight 8 ~ 15%.
Described pre-prepd yeast starter is prepared by following methods, Yeast strain of beer inclined-plane is got a ring bacterium and is inoculated in 10ml test tube, cultivate 24h for 28 DEG C, 10ml bacterium liquid is all inoculated in the triangular flask that 180ml wheat juice is housed, cultivating 48h, 190ml wheat juice for 25 DEG C is all inoculated in the triangular flask that wheat juice is housed, and cultivates 48h for 23 DEG C, wheat juice is all inoculated in and is equipped with in the fresh beer bucket of wheat juice, 17 DEG C of cultivations.
Hinge structure of the present invention has following advantage and effect:
(1) the present invention utilizes highland barley bud, wheat Fructus Hordei Germinatus difficult to understand, burnt malt, red colouring agent for food, also used as a Chinese medicine and fruit extract to produce red colouring agent for food, also used as a Chinese medicine fruit beer, making method is unique, maintain the equilibrium of each raw material comprehensive nutrition to utilize, repeatedly, the red dense sweet-smelling of the fruit beer obtained by mixed fermentation technology, delicious fascinating, there is the fragrance that fruit is exclusive, except the mouthfeel meeting beer, also contribute to vessel softening, spleen benefiting and stimulating the appetite, toxin expelling moisturizing.
(2) the present invention can provide beer human consumer more to select, and meets the ever-increasing material life demand of consumers in general.
Accompanying drawing explanation
Fig. 1 is Mashing process control condition curve.
Fig. 2 is beer fermentation technology controlling and process curve.
Embodiment
Below in conjunction with embodiment, the present invention is further described, and embodiment is further illustrating the principle of the invention, does not limit the present invention in any way, or similar techniques identical with the present invention does not all exceed the scope of protection of the invention.
Embodiment 1
Yeast starter spreads cultivation flow process (200L tank is brewageed)
Yeast strain of beer inclined-plane is got a ring bacterium and is inoculated in 10ml test tube, cultivates 24h for 28 DEG C; 10ml bacterium liquid is all inoculated in the triangular flask that 180ml wheat juice is housed, and cultivates 48h for 25 DEG C; 190ml wheat juice is all inoculated in the triangular flask that 1.8L wheat juice is housed, and cultivates 48h for 23 DEG C; 1.8L wheat juice is all inoculated in and is equipped with in the fresh beer bucket of 18L wheat juice, cultivates 48 ~ 60L for 17 DEG C.
Embodiment 2
The making method of red colouring agent for food, also used as a Chinese medicine fruit beer
1) raw material pulverizing
Highland barley bud, burnt malt, wheat Fructus Hordei Germinatus difficult to understand are pulverized, and highland barley bud requires that the fine powder that particle diameter is less than 0.05mm accounts for gross weight > 60%, and the meal of particle diameter 0.4mm accounts for gross weight 20 ~ 30%, and cot accounts for gross weight 8 ~ 15%;
2) Mashing process
After requiring highland barley bud 45kg, burnt malt 3.25kg after taking pulverizing, wheat Fructus Hordei Germinatus 1kg difficult to understand, Hongqu powder (red colouring agent) 1.25kg mixing according to degree of grinding, material-water ratio 1:4.0, saccharification is carried out by the saccharification curve of Fig. 1, namely saccharifying control condition is: 48 DEG C 30 minutes, 52 DEG C 10 minutes, 63 DEG C 60 minutes, 72 DEG C 20 minutes, detect allusion quotation examination and do not develop the color latter 78 DEG C and be filtered into converted mash;
3) filter
By above-mentioned steps 2) in converted mash filter, wash poor water temp 76 ~ 78 DEG C, point wash grain three times, wash poor terminal point control at 5 ° of about P, filtrate is wheat juice, and makes final wort concentration 15.5 ± 0.5 ° of P;
4) Wort boiling
By above-mentioned steps 3) in wheat juice boil, time is 60min, and add hops, addition is 0.03% of wheat juice gross weight, hops divide three interpolations: boil and just add 50%, boil 30min and add 25%, boil 10min before ending and add 25%, sizing wort concentration controls 15.5 ± 0.5 ° of P; Fruit extract (for blueberry) 0.5kg is added, mixing during convolution precipitation.
5) Wort cooling
By above-mentioned steps 4) in boil after wheat juice cool, cool front hot water to all wheat juice pipelines and Thin plate heat exchanger sterilizing, directly cool wheat juice with frozen water, wheat juice inoculation temp 14 DEG C, and oxygenation is carried out to wheat juice;
6) wheat juice works the stage of sending out
Get above-mentioned steps 5) in cooled wheat juice, access the yeast starter spread cultivation in advance, ferment by temperature curve shown in Fig. 2, after inoculation, yeast density domination is at 1.5 ~ 1.7 × 107/ml, under 10 ~ 12 DEG C of conditions, carry out fermentation 2 ~ 5 days, obtain bright beer;
7) Primary Fermentation
Shown in Fig. 2, when above-mentioned steps 6) in bright beer pol when dropping to 6.0 ± 0.3 ° of P, start to boost to 0.08MPa, main fermentation temperature controls 12.5 ± 0.5 DEG C of bottom fermentations 7 ~ 9 days, 0.1mg/L is not more than in di-acetyl concentration, enter temperature-fall period, and cool to-0.5 DEG C with the speed of falling every day twice, after cooling terminates, enter the rear ferment stage, and under remaining on-0.5 DEG C of condition, ferment 6 ~ 8 days, obtain red colouring agent for food, also used as a Chinese medicine fruit beer first product;
8) clarification filtration
By above-mentioned steps 7) in the red colouring agent for food, also used as a Chinese medicine fruit beer first product that obtains under-0.5 DEG C of condition, adopt diatomite filter to carry out clarification filtration, obtain red colouring agent for food, also used as a Chinese medicine fruit beer.To the requirement of filtering be: filtration capacity great ﹑ quality is good, wine and CO
2loss few, do not affect the local flavor of wine.
Experimental example:
Evaluated by red colouring agent for food, also used as a Chinese medicine fruit beer of the present invention, evaluation project is mainly evaluated with Oranoleptic indicator, and Oranoleptic indicator mainly comprises outward appearance, foam, fragrance, taste four aspects, and evaluation number is the evaluation result of 50 people.
The subjective appreciation of the red colouring agent for food, also used as a Chinese medicine fruit beer that table 1 the present invention obtains
Claims (4)
1. a red colouring agent for food, also used as a Chinese medicine fruit beer making method, is characterized in that comprising the following steps:
1) raw material pulverizing: highland barley bud, wheat Fructus Hordei Germinatus difficult to understand, burnt malt are pulverized;
2) saccharification: after the mixing of the highland barley bud after pulverizing, wheat Fructus Hordei Germinatus difficult to understand, burnt malt, Hongqu powder (red colouring agent), mixture is carried out saccharification according to material water weight ratio 1:4.0, saccharifying control condition is: 48 DEG C 30 minutes, 52 DEG C 10 minutes, 63 DEG C 60 minutes, 72 DEG C 20 minutes, detect allusion quotation to try not develop the color latter 78 DEG C to be filtered into converted mash, said mixture each raw material weight number ratio is: highland barley bud 88 ~ 90 parts, burnt malt 6.0 ~ 7.0 parts, 1.5 ~ 2.5 parts, wheat Fructus Hordei Germinatus difficult to understand, Hongqu powder (red colouring agent) 2.0 ~ 3.0 parts;
3) filter: by above-mentioned steps 2) middle converted mash filtration, wash poor water temp 76 ~ 78 DEG C, divide and wash grain three times, wash poor terminal point control at 5 ° of about P, filtrate is wheat juice, and makes wort concentration 15.5 ± 0.5 ° of P;
4) Wort boiling: wheat juice is boiled, time is 60min, and add hops, addition is 0.03% of wheat juice gross weight, hops divide three interpolations: boil and just add 50%, boil and add 25% in 30 minutes, and boiling ends adds 25% in first 10 minutes, sizing wort concentration controls 15.5 ± 0.5 ° of P, adds fruit extract during convolution precipitation by 0.8% ~ 1.5% of total weight of material;
5) Wort cooling: by above-mentioned steps 4) in boil after wheat juice frozen water be directly cooled to 14 ± 1 DEG C, and oxygenation is carried out to wheat juice;
6) wheat juice works the stage of sending out: get cooled wheat juice, access pre-prepd yeast starter, and after inoculation, yeast density domination is at 1.5 ~ 1.7 × 107/ml, carries out fermentation 2 ~ 5 days, obtain bright beer under 10 ~ 12 DEG C of conditions;
7) Primary Fermentation: when above-mentioned steps 6) in bright beer pol when dropping to 6.0 ± 0.3 ° of P, start to boost to 0.08MPa, main fermentation temperature controls, 12.5 ± 0.5 DEG C of bottom fermentations 7 ~ 9 days, to be not more than 0.1mg/L, to enter temperature-fall period in di-acetyl concentration, and cool to-0.5 DEG C with the speed of falling every day twice, after cooling terminates, enter the rear ferment stage, and under remaining on-0.5 DEG C of condition, ferment 6 ~ 8 days, obtain red colouring agent for food, also used as a Chinese medicine fruit beer first product;
8) clarification filtration: by above-mentioned steps 7) in the red colouring agent for food, also used as a Chinese medicine fruit beer first product that obtains under-0.5 DEG C of condition, adopt diatomite filter to carry out clarification filtration, obtain red colouring agent for food, also used as a Chinese medicine fruit beer.
2. red colouring agent for food, also used as a Chinese medicine fruit beer making method according to claim 1, it is characterized in that: described highland barley bud requires that the fine powder that particle diameter is less than 0.05mm accounts for gross weight > 60% after pulverizing, the meal of particle diameter 0.4mm accounts for gross weight 20 ~ 30%, and cot accounts for gross weight 8 ~ 15%.
3. red colouring agent for food, also used as a Chinese medicine fruit beer making method according to claim 1, it is characterized in that: described pre-prepd yeast starter is prepared by following methods, Yeast strain of beer inclined-plane is got a ring bacterium and is inoculated in 10ml test tube, cultivating 24h, 10ml bacterium liquid for 28 DEG C is all inoculated in the triangular flask that 180ml wheat juice is housed, and cultivates 48h for 25 DEG C, 190ml wheat juice is all inoculated in the triangular flask that wheat juice is housed, cultivate 48h for 23 DEG C, wheat juice is all inoculated in and is equipped with in the fresh beer bucket of wheat juice, 17 DEG C of cultivations.
4. a red colouring agent for food, also used as a Chinese medicine fruit beer, is characterized in that: be the red colouring agent for food, also used as a Chinese medicine fruit beer brewageed by the method described in claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410776937.8A CN104531407A (en) | 2014-12-15 | 2014-12-15 | Red yeast rice fruit beer brewing process and red yeast rice fruit beer prepared by using red yeast rice fruit beer brewing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410776937.8A CN104531407A (en) | 2014-12-15 | 2014-12-15 | Red yeast rice fruit beer brewing process and red yeast rice fruit beer prepared by using red yeast rice fruit beer brewing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104531407A true CN104531407A (en) | 2015-04-22 |
Family
ID=52847043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410776937.8A Pending CN104531407A (en) | 2014-12-15 | 2014-12-15 | Red yeast rice fruit beer brewing process and red yeast rice fruit beer prepared by using red yeast rice fruit beer brewing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104531407A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107881048A (en) * | 2017-12-18 | 2018-04-06 | 江南大学（如皋）食品生物技术研究所 | A kind of preparation method of orange peel red beer |
| CN107881047A (en) * | 2017-12-18 | 2018-04-06 | 江南大学（如皋）食品生物技术研究所 | A kind of lily beer rich in flavones and preparation method thereof |
| CN110628540A (en) * | 2019-11-05 | 2019-12-31 | 粤海永顺泰(广州)麦芽有限公司 | Red yeast rice beer and preparation method thereof |
| CN111534391A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Malus spectabilis fruit beer and brewing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1560213A (en) * | 2004-03-01 | 2005-01-05 | 姚继承 | Red yeast geer and its production technology |
| CN101649266A (en) * | 2009-09-25 | 2010-02-17 | 西藏月王生物技术有限公司 | Highland barley red koji rice beer and brewing method thereof |
| KR20100092170A (en) * | 2009-02-12 | 2010-08-20 | 정종수 | Method for manufacturing beer using rice containing a large amount of antioxidant compounds |
| CN101838597A (en) * | 2010-05-26 | 2010-09-22 | 天津科技大学 | Oat red yeast rice beer and brewing method thereof |
| CN101845372A (en) * | 2010-05-17 | 2010-09-29 | 华润雪花啤酒(浙江)股份有限公司 | Production method of red yeast rice draft beer |
-
2014
- 2014-12-15 CN CN201410776937.8A patent/CN104531407A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1560213A (en) * | 2004-03-01 | 2005-01-05 | 姚继承 | Red yeast geer and its production technology |
| KR20100092170A (en) * | 2009-02-12 | 2010-08-20 | 정종수 | Method for manufacturing beer using rice containing a large amount of antioxidant compounds |
| CN101649266A (en) * | 2009-09-25 | 2010-02-17 | 西藏月王生物技术有限公司 | Highland barley red koji rice beer and brewing method thereof |
| CN101845372A (en) * | 2010-05-17 | 2010-09-29 | 华润雪花啤酒(浙江)股份有限公司 | Production method of red yeast rice draft beer |
| CN101838597A (en) * | 2010-05-26 | 2010-09-22 | 天津科技大学 | Oat red yeast rice beer and brewing method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107881048A (en) * | 2017-12-18 | 2018-04-06 | 江南大学（如皋）食品生物技术研究所 | A kind of preparation method of orange peel red beer |
| CN107881047A (en) * | 2017-12-18 | 2018-04-06 | 江南大学（如皋）食品生物技术研究所 | A kind of lily beer rich in flavones and preparation method thereof |
| CN107881047B (en) * | 2017-12-18 | 2021-03-30 | 江南大学（如皋）食品生物技术研究所 | Lily beer rich in flavone and preparation method thereof |
| CN110628540A (en) * | 2019-11-05 | 2019-12-31 | 粤海永顺泰(广州)麦芽有限公司 | Red yeast rice beer and preparation method thereof |
| CN111534391A (en) * | 2020-04-01 | 2020-08-14 | 烟台果都生物科技有限公司 | Malus spectabilis fruit beer and brewing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101798553B (en) | Fagopyrum tataricum beer and preparation method thereof | |
| CN101649266B (en) | Highland barley red koji rice beer and brewing method thereof | |
| CN104099227A (en) | Natural kvass essence base material and fermentation production method thereof | |
| CN103255014B (en) | Method for brewing 10-degree light black beer | |
| CN108823016A (en) | A kind of fresh rose flower beer brewing technique | |
| CN103881867B (en) | A kind of preparation method of mulberry fruit wine | |
| CN102827733B (en) | Method for preparing liquor from five black coarse cereals | |
| CN105385531B (en) | A kind of rose honey wine and preparation method thereof | |
| CN105112186B (en) | A kind of beer containing Moringa and preparation method thereof | |
| CN108893214A (en) | A kind of rose beer and preparation method thereof | |
| CN102604780A (en) | Preparation method of sweet wine and beverage prepared from sweet wine | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN104531407A (en) | Red yeast rice fruit beer brewing process and red yeast rice fruit beer prepared by using red yeast rice fruit beer brewing process | |
| CN104928099A (en) | Method for preparing bread Kbac | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN111286428A (en) | Brewing method of elm seed beer | |
| CN105861240A (en) | Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes | |
| CN101096628A (en) | Pure grain brewing-distilling extracted vinegar | |
| CN103289859B (en) | Dragon fruit-momordica grosvenori compound type fruit wine and brewing method thereof | |
| CN106635586A (en) | Preparation method of rose beer | |
| CN103992897A (en) | Manufacturing method of asparagus Kbac beverage | |
| CN104232387A (en) | Spirulina beer | |
| CN105831663A (en) | Bayberry enzyme fruit cakes with fruit flesh and processing method thereof | |
| CN104987990A (en) | Manufacturing technology of fruity kudzu vine root beer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |