CN104651152A - Hawthorn fruit health wine - Google Patents

Hawthorn fruit health wine Download PDF

Info

Publication number
CN104651152A
CN104651152A CN201510057428.4A CN201510057428A CN104651152A CN 104651152 A CN104651152 A CN 104651152A CN 201510057428 A CN201510057428 A CN 201510057428A CN 104651152 A CN104651152 A CN 104651152A
Authority
CN
China
Prior art keywords
wine
hawthorn
health
yeast
fermentation
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.)
Granted
Application number
CN201510057428.4A
Other languages
Chinese (zh)
Other versions
CN104651152B (en
Inventor
栗阳
Original Assignee
栗阳
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 栗阳 filed Critical 栗阳
Priority to CN201510057428.4A priority Critical patent/CN104651152B/en
Publication of CN104651152A publication Critical patent/CN104651152A/en
Application granted granted Critical
Publication of CN104651152B publication Critical patent/CN104651152B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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 discloses a hawthorn fruit health wine and a method for preparing the hawthorn fruit health wine, belonging to the technology of wine making. With hawthorn fruit as a main material, the health wine is prepared according to the steps of separating, washing and crushing hawthorn fruit, performing main fermentation and post fermentation by adding sugar, glucoamylase, yeast, aroma-producing yeast in the crushed hawthorn fruit, fermenting for 30-45 days to obtain a brut, distilling the brut by adding an appropriate amount of rhizoma nardostachyos, dried orange peel and fragrant vegetable seed in the brut, aging and storing the liquor obtained after 2-4 distillations for 2 years, blending and filtering to obtain the hawthorn fruit health wine made. The method is easy and convenient to operate, the manufacture cost is low, the technical problem of low yield of the hawthorn fruit health wine is solved, and the health effect of the hawthorn fruit wine is improved without destroying the consistent fruit flavor of the wine.

Description

A kind of hawthorn health-care wine
Technical field
The present invention relates to a kind of health promoting wine, specifically a kind of hawthorn health-care wine and preparation method thereof.
Background technology
Hawthorn contains 20 seed amino acids, and content of mineral substances is higher, and vitamin contents is also abundanter, and nutritive value is very high.Containing the multiple organic acid such as citric acid, oxysuccinic acid, succsinic acid in hawthorn, pepsic secretion can be increased, thus there is relieving dyspepsia, aid digestion, the function that improves a poor appetite.Total flavonoid composition in hawthorn can promote vasodilation, increase coronary artery blood flow, can play the effects such as hypotensive, reducing blood-fat, increase cardiac blood flow to human body.Take hawthorn as some beneficiating ingredients that wine that raw material is brewageed contains hawthorn, there is certain health-care effect, but the fermented wine of hawthorn, assembled alcoholic drinks are more in the market, and the standby health promoting wine of pure Hawthorn is less, and this is because this type of wine has very large technical difficulty in preparation technology.
Haw pulp contains a large amount of organic acids, as citric acid, succsinic acid, lactic acid, tartrate etc., make hawthorn health-care wine during the fermentation, use the efficiency of common yeast or preparation technology's fermentation very low, fermentation time is long, in fermented liquid, the content of alcohol is low, cause must distillation and concentration about 6 times just can obtain ethanol content about 70% qualified health promoting wine product, the productive rate of wine is greatly about 3-5%, this considerably increases the production cost of hawthorn health-care wine, have impact on the scale operation of hawthorn health-care wine; And because under sour environment, the fermentation reaction of flora is suppressed, the wine body fragrance matter that reaction produces is not enough, by product is more, distillation number of times is too many, these all make fruit insufficient fragrance in the hawthorn health-care wine obtained, taste soft not, obtained product also has a kind of peculiar smell of bitterness, greatly have impact on the mouthfeel of product.Also containing very high pectin in haw pulp, although the pectin adopting the method for adding polygalacturonase to degrade in raw material in prior art more, but generally to first hawthorn pulp be diluted, be filtered into fruit juice, then polygalacturonase could be added, a large amount of haw pulps is not only had to be cut in processes, and still need to add the raw materials such as a large amount of sucrose or Chinese sorghum in the feed, this further increases production cost again.
In order to solve the problem, adopt screening to carry out fermentation haw thorn wine brewing to the barms that organic acid has stronger capacity of decomposition or a high tolerance in prior art and solve this problem, but this mode has special requirement to barms, even and if have employed special bacterial classification, in fermented liquid, the content of alcohol still improves limited, and this method can not improve fragrance and the mouthfeel of finished wine.CN102337189A discloses the standby brandy of a kind of Hawthorn, by oak barrel storage, interpolation syrup, blends, different flavor, the former hawthorn health-care wine different wine storage time to keep the mouthfeel that quality product is relatively stable and improvement is bad; But these preparation technologies add oak perfume and the sweet taste of ageing in finished product, hide the original coordination fruital of hawthorn health-care wine, the distinctive local flavor of hawthorn health-care wine can not be kept, and the Appetizing spleen-tonifying of the local flavor of oak and hawthorn health-care wine, effect of reducing blood pressure and blood fat are also inconsistent, can not play and strengthen the effect of its health-care effect, and sweet taste also can not cover the bad mouthfeel of the wine body brought due to defective workmanship completely.CN102732405B discloses a kind of employing and adopts 17-23 DEG C repeatedly to hocket to reach improve productive rate and the preparation technology of hawthorn health-care wine improving mouthfeel with-3-0 DEG C during the fermentation, but this technique fermentation time is very long, roughly need the time of about 3-4 month, and need repeatedly freezing, thaw 6-10 time, high and the complex process of energy consumption, productive rate is approximately 8-12%, still not ideal enough.
And obtained health promoting wine composition is single, and health-care effect is unsatisfactory, but if add too much medicinal material in Hawthorn Fruit Wine, then can destroy the fruit-like flavour of Hawthorn Fruit Wine itself.
Technology contents
The invention provides a kind of hawthorn health-care wine and manufacture method, the method is easy and simple to handle, low cost of manufacture, not only can solve the technical problem that the yield of hawthorn health-care wine is low, can also improve the health-care effect of hawthorn health-care wine, do not destroy the harmonious fruit-like flavour of wine, mouthfeel is good.
The preparation method of hawthorn health-care wine of the present invention, comprises the steps:
Sorting, cleaning, broken hawthorn, add sugar, yeast, SHENGXIANG yeast in the hawthorn of fragmentation, and by Primary Fermentation, secondary fermentation, the former wine that fermenting twice obtains through the fermentation of 30-45 days altogether distills, after 2-4 distillation, the wine of gained, ageing stores 2 years, blend, filter, get product.
Preferably, the preparation method of hawthorn health-care wine of the present invention, comprises the steps:
(1) hawthorn of sorting fresh mature, the hawthorn stoning broken by cleaning, adds water, making beating, adjust ph,
(2) by the product heats of (1) to 50-65 DEG C, insulation, add saccharifying enzyme, reaction 1-5h,
(3) product temperatur of (2) dropped to-4-0 DEG C and be incubated 1 day, after thawing, sugaring, regulating pol to 12 ~ 14%,
(4) temperature of the product of (3) is raised to 18-20 DEG C, add activated wine yeast, yeast-inoculated amount 0.6-1%, the Primary Fermentation time is 10 ~ 15 days, detects the composition transfer such as sugar, wine, acid every 1 day, record, observation fermentation situation, after Primary Fermentation terminates, carry out the separation of juice slag, get supernatant liquor
(5) in the product of (4), add activated 0.5-1 ‰ SHENGXIANG yeast, carry out secondary fermentation, the time is 20 ~ 30 days, about leavening temperature 18-20 DEG C, and when residual sugar in tunning is below 5 grams per liters, volatile acid, below 0.5 grams per liter, terminates reaction,
(6) add in the product of every kilolitre (5) be ground into meal rhizoma nardostachyos 600-400g, dried orange peel 200-100g, caraway seeds 200-100g, then start distillation,
(7) product of (6) is adopted batch distillation method distillation 2-4 time, intercept during distillation that total wine divides 0.5 ~ 1.5% is foreshot, measure wine degree at any time, cut wine tail, get " in heat up in a steamer wine ", the foreshot intercepted and wine tail return next time in distillating material, and the alcoholic strength of health promoting wine is 40-80 degree (V/V)
(8) by the product of (7) load porcelain jar deposit 2 years, blend to alcoholic strength be 22-55 degree (V/V),
(9) product of (8) is lowered the temperature at-10 ~-15 DEG C, is incubated 1 ~ 2 day,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with board machine, get product.
More preferably, in step (1), pH value is 3-4.5; In step (2), the add-on of saccharifying enzyme is 3-5 ‰; In step (4), wine yeast is wine active dry yeast 1450; In step (7), the alcoholic strength of health promoting wine is 60-70 degree (V/V); In step (8), alcoholic strength is 30-40 degree (V/V).
Present invention also offers the hawthorn health-care wine adopting any one preparation method above-mentioned to prepare.
Beneficial effect:
(1) preparation method of hawthorn health-care wine of the present invention is easy and simple to handle, low cost of manufacture.
(2) preparation method of hawthorn health-care wine of the present invention, adds saccharifying enzyme, make use of the starch in hawthorn fruit to greatest extent, and the productive rate of wine is high.
(3) hawthorn health-care wine of the present invention adds appropriate rhizoma nardostachyos, dried orange peel, caraway seeds, and the health-care effect of the strengthening the spleen and stomach of wine improves greatly, and mouthfeel is good, does not have flavour of a drug beastly.
Rhizoma nardostachyos is the dry root and rhizome of Valerianaceae plant rhizoma nardostachyos (Nardostachys jatamansiDC), and its property is pungent, sweet, warm, nontoxic, returns spleen, stomach, the heart channel of Hang-Shaoyin.Function regulating QI to relieve pain, relieving stagnation and activating the spleen, calms the nerves; For distension and fullness in the abdomen, poor appetite, vomiting, external curing toothache, pin are swollen.In food, be commonly used for modulation thick gravy, remove the smell of beef and mutton.Dried orange peel is the pericarp of Rutaceae tangerine and the mature fruit belonging to various plants together thereof, and its taste is pungent, bitter, warm in nature, returns spleen lung channel; Have in regulating the flow of vital energy, adjusting, eliminating dampness, the effect of reducing phlegm, be the natural health-care products of rare integration of drinking and medicinal herbs.Caraway seeds is the seed of umbellate form section plant coriander, is spices conventional in a kind of food.But these three kinds of compositions are seldom applied in wine brewing.
(4) very harmonious the merging of fruital of the rhizoma nardostachyos in hawthorn health-care wine of the present invention, dried orange peel, caraway seeds fragrance and hawthorn, does not destroy the harmonious fruit-like flavour of wine itself.
Embodiment
Embodiment 1
(1) hawthorn of sorting fresh mature, the hawthorn stoning broken by cleaning, adds water, making beating, and adjust ph is 4.5,
(2) by the product heats of (1) to 50 DEG C, insulation, add the saccharifying enzyme 5 ‰ of 50,000 units, reaction 3h,
(3) product temperatur of (2) dropped to-4 DEG C and be incubated 1 day, after thawing, sugaring, regulating pol to 12 ~ 14%,
(4) temperature of the product of (3) is raised to 18 DEG C, adds activated wine yeast, yeast-inoculated amount 1%, the Primary Fermentation time is 10 days, detected the composition transfer such as sugar, wine, acid every 1 day, record, observation fermentation situation, after Primary Fermentation terminates, carry out the separation of juice slag, get supernatant liquor
(5) in the product of (4), add 1 ‰ SHENGXIANG yeast, carry out secondary fermentation, the time is 30 days, leavening temperature about 18 DEG C, and when residual sugar in tunning is below 5 grams per liters, volatile acid, below 0.5 grams per liter, terminates reaction,
(6) add in the product of every kilolitre (5) be ground into meal rhizoma nardostachyos 500g, dried orange peel 150g, caraway seeds 150g, then start distillation,
(7) adopt batch distillation method to distill 2 times the product of (6), intercept during distillation that total wine divides 1.5% is foreshot, measures wine degree at any time, cut wine tail, get " in heat up in a steamer wine ", the foreshot intercepted and wine tail return next time in distillating material, the alcoholic strength of health promoting wine is 60 degree (V/V)
(8) by the product of (7) load porcelain jar deposit 2 years, blend to alcoholic strength be 35 degree (V/V),
(9) product of (8) is lowered the temperature at-10 DEG C, is incubated 2 days,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with board machine, get product.
Embodiment 2
(1) hawthorn of sorting fresh mature, the hawthorn stoning broken by cleaning, adds water, making beating, and adjust ph is 4.0,
(2) by the product heats of (1) to 60 DEG C, insulation, add the saccharifying enzyme 3 ‰ of 50,000 units, reaction 5h,
(3) product temperatur of (2) dropped to-4 DEG C and be incubated 1 day, after thawing, sugaring, regulating pol to 12 ~ 14%,
(4) temperature of the product of (3) is raised to 20 DEG C, adds activated wine yeast, yeast-inoculated amount 0.8%, the Primary Fermentation time is 10 days, detected the composition transfer such as sugar, wine, acid every 1 day, record, observation fermentation situation, after Primary Fermentation terminates, carry out the separation of juice slag, get supernatant liquor
(5) in the product of (4), add 1 ‰ SHENGXIANG yeast, carry out secondary fermentation, the time is 20 days, leavening temperature about 20 DEG C, and when residual sugar in tunning is below 5 grams per liters, volatile acid, below 0.5 grams per liter, terminates reaction,
(6) add in the product of every kilolitre (5) be ground into meal rhizoma nardostachyos 450g, dried orange peel 200g, caraway seeds 200g, then start distillation,
(7) adopt batch distillation method to distill 4 times the product of (6), intercept during distillation that total wine divides 1.0% is foreshot, measures wine degree at any time, cut wine tail, get " in heat up in a steamer wine ", the foreshot intercepted and wine tail return next time in distillating material, the alcoholic strength of health promoting wine is 70 degree (V/V)
(8) by the product of (7) load porcelain jar deposit 2 years, blend to alcoholic strength be 30 degree (V/V),
(9) product of (8) is lowered the temperature at-15 DEG C, is incubated 1 day,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with board machine, get product.
Embodiment 3
(1) hawthorn of sorting fresh mature, the hawthorn stoning broken by cleaning, adds water, making beating, and adjust ph is 3.0,
(2) by the product heats of (1) to 65 DEG C, insulation, add the saccharifying enzyme 4 ‰ of 50,000 units, reaction 4h,
(3) product temperatur of (2) dropped to 0 DEG C and be incubated 1 day, after thawing, sugaring, regulating pol to 12 ~ 14%,
(4) temperature of the product of (3) is raised to 19 DEG C, adds activated wine yeast, yeast-inoculated amount 0.6%, the Primary Fermentation time is 15 days, detected the composition transfer such as sugar, wine, acid every 1 day, record, observation fermentation situation, after Primary Fermentation terminates, carry out the separation of juice slag, get supernatant liquor
(5) in the product of (4), add 0.5 ‰ SHENGXIANG yeast, carry out secondary fermentation, the time is 20 days, leavening temperature about 20 DEG C, and when residual sugar in tunning is below 5 grams per liters, volatile acid, below 0.5 grams per liter, starts distillation,
(6) add in the product of every kilolitre (5) be ground into meal rhizoma nardostachyos 600g, dried orange peel 100g, caraway seeds 100g, then start distillation,
(7) adopt batch distillation method to distill 3 times the product of (6), intercept during distillation that total wine divides 0.5% is foreshot, measures wine degree at any time, cut wine tail, get " in heat up in a steamer wine ", the foreshot intercepted and wine tail return next time in distillating material, the alcoholic strength of health promoting wine is 65 degree (V/V)
(8) by the product of (7) load porcelain jar deposit 2 years, blend to alcoholic strength be 40 degree (V/V),
(9) product of (8) is lowered the temperature at-12 DEG C, is incubated 2 days,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with board machine, get product.
Embodiment 4
(1) hawthorn of sorting fresh mature, the hawthorn stoning broken by cleaning, adds water, making beating, and adjust ph is 4.5,
(2) by the product heats of (1) to 50 DEG C, insulation, add the saccharifying enzyme 5 ‰ of 50,000 units, reaction 1-5h,
(3) product temperatur of (2) dropped to-4 DEG C and be incubated 1 day, after thawing, sugaring, regulating pol to 12 ~ 14%,
(4) temperature of the product of (3) is raised to 18 DEG C, adds activated wine yeast, yeast-inoculated amount 1%, the Primary Fermentation time is 20 days, detected the composition transfer such as sugar, wine, acid every 1 day, record, observation fermentation situation, after Primary Fermentation terminates, carry out the separation of juice slag, get supernatant liquor
(5) in the product of (4), add 1 ‰ SHENGXIANG yeast, carry out secondary fermentation, the time is 25 days, leavening temperature about 20 DEG C, and when residual sugar in tunning is below 5 grams per liters, volatile acid, below 0.5 grams per liter, starts distillation,
(6) add in the product of every kilolitre (5) be ground into meal rhizoma nardostachyos 400g, dried orange peel 120g, caraway seeds 120g, then start distillation,
(7) adopt batch distillation method to distill 3 times the product of (6), intercept during distillation that total wine divides 1.5% is foreshot, measures wine degree at any time, cut wine tail, get " in heat up in a steamer wine ", the foreshot intercepted and wine tail return next time in distillating material, the alcoholic strength of health promoting wine is 60 degree (V/V)
(8) by the product of (7) load porcelain jar deposit 2 years, blend to alcoholic strength be 35 degree (V/V),
(9) product of (8) is lowered the temperature at-10 DEG C, is incubated 2 days,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with board machine, get product.
The result of being drunk the hawthorn health-care wine of embodiment 1-4 by the patient of 30 example poor appetites, functions of intestines and stomach difference is shown, the wine of embodiment 1-3 is in improvement poor appetite, enhancing gastrointestinal motivity, and effect is better than embodiment 4.

Claims (8)

1. a preparation method for hawthorn health-care wine, is characterized in that comprising the steps:
Sorting, cleaning, broken hawthorn, in the hawthorn of fragmentation, add sugar, yeast, SHENGXIANG yeast, by Primary Fermentation, secondary fermentation, fermenting twice is altogether through former wine that the fermentation of 30-45 days obtains, add appropriate natural perfume, distill, after 2-4 distillation, the wine of gained, ageing stores 2 years, blend, filter, get product.
2. the preparation method of hawthorn health-care wine according to claim 1, is characterized in that comprising the steps:
(1) hawthorn of sorting fresh mature, the hawthorn stoning broken by cleaning, adds water, making beating, adjust ph,
(2) by the product heats of (1) to 50-65 DEG C, insulation, add saccharifying enzyme, reaction 1-5h,
(3) product temperatur of (2) dropped to-4-0 DEG C and be incubated 1 day, after thawing, sugaring, regulating pol to 12 ~ 14%,
(4) temperature of the product of (3) is raised to 18-20 DEG C, add activated wine yeast, yeast-inoculated amount 0.5 ~ 1%, the Primary Fermentation time is 10 ~ 15 days, detects the composition transfer such as sugar, wine, acid every 1 day, record, observation fermentation situation, after Primary Fermentation terminates, carry out the separation of juice slag, get supernatant liquor
(5) in the product of (4), add activated 0.5-1 ‰ SHENGXIANG yeast, carry out secondary fermentation, the time is 20 ~ 30 days, about leavening temperature 18-20 DEG C, and when residual sugar in tunning is below 5 grams per liters, volatile acid, below 0.5 grams per liter, terminates reaction,
(6) add in the product of every kilolitre (5) be ground into meal rhizoma nardostachyos 600-400g, dried orange peel 200-100g, caraway seeds 200-100g, then start distillation,
(7) product of (5) is adopted batch distillation method distillation 2-4 time, intercept during distillation that total wine divides 0.5 ~ 1.5% is foreshot, measure wine degree at any time, cut wine tail, get " in heat up in a steamer wine ", the foreshot intercepted and wine tail return next time in distillating material, and the alcoholic strength of health promoting wine is 40-80 degree (V/V)
(8) by the product of (7) load porcelain jar deposit 2 years, blend to alcoholic strength be 22-55 degree (V/V),
(9) product of (8) is lowered the temperature at-10 ~-15 DEG C, is incubated 1 ~ 2 day,
(10) filter 2 times with diatomite filter after rising again, then filter 1 time with board machine, get product.
3. the preparation method of hawthorn health-care wine according to claim 2, is characterized in that:
In step (1), pH value is 3-4.5.
4. the preparation method of hawthorn health-care wine according to claim 2, is characterized in that:
In step (2), the add-on of saccharifying enzyme is 3-5 ‰.
5. the preparation method of hawthorn health-care wine according to claim 2, is characterized in that:
In step (4), wine yeast is wine active dry yeast 1450.
6. the preparation method of hawthorn health-care wine according to claim 2, is characterized in that:
In step (7), the alcoholic strength of health promoting wine is 60-70 degree (V/V).
7. the preparation method of hawthorn health-care wine according to claim 2, is characterized in that:
In step (8), alcoholic strength is 30-40 degree (V/V).
8. a hawthorn health-care wine, it is characterized in that using the preparation method of any one of claim 1-7 to prepare.
CN201510057428.4A 2015-02-04 2015-02-04 A kind of hawthorn health-care wine Expired - Fee Related CN104651152B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510057428.4A CN104651152B (en) 2015-02-04 2015-02-04 A kind of hawthorn health-care wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510057428.4A CN104651152B (en) 2015-02-04 2015-02-04 A kind of hawthorn health-care wine

Publications (2)

Publication Number Publication Date
CN104651152A true CN104651152A (en) 2015-05-27
CN104651152B CN104651152B (en) 2016-11-23

Family

ID=53242805

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510057428.4A Expired - Fee Related CN104651152B (en) 2015-02-04 2015-02-04 A kind of hawthorn health-care wine

Country Status (1)

Country Link
CN (1) CN104651152B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106307544A (en) * 2016-08-24 2017-01-11 宁波枫叶杰科生物技术有限公司 Health care product containing herbal extracts
CN106544198A (en) * 2016-12-07 2017-03-29 陈忠燕 A kind of popular feeling fruit point honey draws health wine and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100345851B1 (en) * 1993-12-28 2003-03-04 니혼 조키 세이야쿠 가부시키가이샤 A Drink and Manufacture Thereof
CN101475895A (en) * 2009-01-12 2009-07-08 吴海 Formula and preparation of tea flavor spirit
CN102337189A (en) * 2010-07-23 2012-02-01 宗坤 Hawthorn brandy and brewage method thereof
CN102925317A (en) * 2012-11-09 2013-02-13 山西彤康食品有限公司 Production method of hawthorn brandy
CN103320251A (en) * 2013-03-12 2013-09-25 太原市素有苦荞食品有限公司 Haw red-date gas-containing wine
CN103320286A (en) * 2013-06-20 2013-09-25 苏州市养生花酒业有限公司 Composite-flavor health-preserving jade-like white wine and production technique thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100345851B1 (en) * 1993-12-28 2003-03-04 니혼 조키 세이야쿠 가부시키가이샤 A Drink and Manufacture Thereof
CN101475895A (en) * 2009-01-12 2009-07-08 吴海 Formula and preparation of tea flavor spirit
CN102337189A (en) * 2010-07-23 2012-02-01 宗坤 Hawthorn brandy and brewage method thereof
CN102925317A (en) * 2012-11-09 2013-02-13 山西彤康食品有限公司 Production method of hawthorn brandy
CN103320251A (en) * 2013-03-12 2013-09-25 太原市素有苦荞食品有限公司 Haw red-date gas-containing wine
CN103320286A (en) * 2013-06-20 2013-09-25 苏州市养生花酒业有限公司 Composite-flavor health-preserving jade-like white wine and production technique thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
田海冰等: "红果白兰地的研制", 《酿酒》 *
苏刚: ""山楂白兰地的研制"", 《食品工业》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106307544A (en) * 2016-08-24 2017-01-11 宁波枫叶杰科生物技术有限公司 Health care product containing herbal extracts
CN106544198A (en) * 2016-12-07 2017-03-29 陈忠燕 A kind of popular feeling fruit point honey draws health wine and preparation method thereof

Also Published As

Publication number Publication date
CN104651152B (en) 2016-11-23

Similar Documents

Publication Publication Date Title
CN101130741B (en) Vinegar koji and biological edible vinegar, and method of producing the same
CN101649275B (en) Preparation method of herb-tea fruit/vegetable yellow wine
CN103327830B (en) The acquisition methods of cannabis plants juice and the purposes of preparation of drinks
CN107151610B (en) Yellow wine brewing method
CN102687844A (en) Method for preparing five-bean soy sauce
CN105062855A (en) Brewing method of semen euryales duchesnea indica fruit vinegar
CN103805403B (en) A kind of lichee nutriment wine and brewing method thereof
CN105166852A (en) Stomach-nourishing hawthorn salad jam
JP4616413B1 (en) Fermented food manufacturing method and fermented food
CN105779203A (en) Method for brewing Chinese date wine
CN104651152A (en) Hawthorn fruit health wine
CN105146493A (en) Osmanthus-flavored rice wine sweet sauce
CN101775350A (en) Acanthopanax sessiflorus seem. fruit vinegar beverage and preparation method thereof
CN103060166A (en) Black allium chinensis vinegar and preparation method thereof
CN104774700A (en) Cherokee rose fruit craft beer and preparation method thereof
CN105166851A (en) Liquorice root and kale borecole sauce
KR20190111592A (en) Food Composition Comprising Polygonum Cuspidatum and Noble Preparation Method thereof
CN102578490B (en) Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce
CN102578536B (en) Health care salt black beans containing Chinese herbal medicine formula and production process thereof
CN105166731A (en) Stomach-nourishing Chinese yam sour fermented soybean sauce
CN106360226A (en) Humulus scandens vinegar drink
CN106675905A (en) Nutrition fruit wine
CN102578538B (en) Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce
CN106085748A (en) A kind of brewing method of persimmon wine
CN105166853A (en) Life-nourishing pawpaw and red wine sweet sauce

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20161123

Termination date: 20180204

CF01 Termination of patent right due to non-payment of annual fee