CN104694367B - A kind of potato wine and its production technology - Google Patents

A kind of potato wine and its production technology Download PDF

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Publication number
CN104694367B
CN104694367B CN201510137830.3A CN201510137830A CN104694367B CN 104694367 B CN104694367 B CN 104694367B CN 201510137830 A CN201510137830 A CN 201510137830A CN 104694367 B CN104694367 B CN 104694367B
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potato
wine
bud
fermentation
fermented
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CN201510137830.3A
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CN104694367A (en
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何正文
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云龙县齐民农业科技有限公司
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    • 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
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Abstract

A kind of production technology of potato wine, by dehydrated potato powder, and fermentation substrate made of the fermentation of maize bud, wheat malt, after being stirred according to 0.65~0.85: 0.35~0.15 weight ratio, fermented, enter distillation and potato wine is made, wherein improving distillation yield using fermentation substrate made of maize bud, wheat malt fermentation.The production craft step is simple, and distillation yield is high, and the white wine of brew is not easy oxidizing brown stain, and precipitation is few, and aroma is unique, and taste lubrication, flavor is all good, has been also equipped with the improvement state of mind, and the effect of spleen stomach invigorating and beautifying face and moistering lotion.

Description

A kind of potato wine and its production technology

Technical field

The present invention relates to a kind of wine and its production technology, more particularly to a kind of potato wine and its production technology.

Background technology

White wine is a kind of distinctive Spirit of China, also known as liquor, white spirit, aquavit etc., using Cereals as primary raw material, With Daqu, Chinese yeast or wheat koji and distiller's yeast etc. for saccharifying ferment, through boiling, saccharification, fermentation, distillation and be made, its vinosity is colourless (or micro- Huang) is transparent, and fragrant odour is pure, and entrance is sweet refreshing net, and alcohol content is higher, through store it is aging after have using esters as The compound fragrant of main body.Moderately drinking white spirit has blood circulation and channel invigorating, improved a poor appetite, dispelling fatigue, cultivates one's taste, make one it is brisk simultaneously There is the function that resisting cold is refreshed oneself.But white wine is mainly brewed by cereals such as rice, sorghum, corns and formed, main in the current world Under grain intense situation, it is necessary to inquire into using other agricultural product as liquor fermentation raw material, to open up spirit brewing new way, Reach reduction production cost, increase the purpose of economic benefit.

Potato is one of the high-yield crop in China, while is also one of ten big hot topic nutritious and healthy foods.Potato, again Potato, potato are commonly called as, is Solanaceae Solanum annual herb plant, stem tuber can be edible, is the important work of grain, vegetables dual-purpose Thing.Contained nutritional ingredient in 100g potatos:11~60mg of calcium, 15~68mg of phosphorus, iron 0.4mg~4.8mg, thiamine 0.03 ~0.07mg, 0.03~0.11mg of riboflavin etc..Potato tubers is nutritious, be known as " underground apple ", " the second bread it Claim ", it is a kind of more comprehensive food of nutritional ingredient.China's potato planting area is wide, and yield occupies first place in the world, but China 90% Potato above is eaten raw as vegetables, and its deep processing is undeveloped, and converted products is mostly rough farina, bean vermicelli, powder Bar etc., the economic benefit of converted products be not high.Potato planting area is big, and yield is high, cheap, and the egg containing high quality White matter and free amino acid, it can not only improve the content of amino acid in wine for raw material brewing spirit using potato and increase wine Nutritive value, and be beneficial to the development of China's potato processing industry, increase the benefit of China potato main producing region economy.Mesh Preceding to have occurred some and made using potato the technique of white wine, the Chinese patent such as Publication No. CN103173310A is public A kind of preparation method of potato wine is opened, it is characterised in that technology point is:Raw material-stripping and slicing-boiling, take the dish out of the pot-cultivation-hair Ferment-distillation-potato wine.Wherein key technology is cultivation, every 100 kilograms of potatos Koji 0.5kg~0.6kg, divides 3 times and mixes Close.Publication No. CN103224866A Chinese patent discloses a kind of brew method of potato white wine, comprises the following steps: 1) pretreatment of raw material:By the potato without going rotten, without going bad, clean, stripping and slicing;2) boiling:Potato ball is poured into 85~95 DEG C Hot water in after boiling changes colour to potato ball, then the water in pot poured out, continues to take the dish out of the pot after steaming stewing 15~20min, when taking the dish out of the pot It is advisable with potato ball slightly hardness;3) cultivation:Potato ball after boiling is cooled to 25~38 DEG C, added and potato Mass ratio is 0.5~0.6% distiller's yeast, cultivation of being cased after stirring, and the cultivation time is 20~30h;4) ferment, distill:Will Potato ball after cultivation is cooled to 12~25 DEG C, and then barrelling is sealed by fermentation 5~8d;The fermented grains of fermenting-ripening is steamed Evaporate, then potato white wine of the present invention is produced through cooling down.Publication No. CN102936551A Chinese patent discloses a kind of soil of knowing clearly Beans wine and its production technology, the liquor raw material parts by weight include following components:100 parts~200 parts of potato, glutinous rice 50 parts~100 50 parts~100 parts of part and wheat.Comprise the following steps:Prepare 100 parts~200 parts of potato, 50 parts~100 parts of glutinous rice and wheat 50 Part~100 parts;Potato ferments;Glutinous rice and wheat fermentation;Ageing;Blend;Filtering, filling, sterilization, finished product.Sent out in practical application Existing, because dehydrated potato powder is low containing sugar, the wine-making technology such as above-mentioned several production technologies and other local methods of the prior art is deposited Potato wine distillation yield is low the problem of, made wine at present with potato, distillation yield is less than 5%, and the oxidizable brown stain of wine, acidity Height, peculiar smell, puckery mouth, have had a strong impact on the popularization and application of such technique, can not meet society demand.

The content of the invention

In order to overcome the disadvantages mentioned above of prior art, the invention provides a kind of potato wine and its production technology, the life Production. art step is simple, and distillation yield is high, and the white wine of brew is not easy oxidizing brown stain, and precipitation is few, and aroma is unique, taste lubrication.

In order to solve the above-mentioned technical problem, the present invention is addressed by following technical proposals:

A kind of production technology of potato wine, wherein by dehydrated potato powder, and fermented made of the fermentation of maize bud, wheat malt Matrix, after being stirred according to 0.65~0.85 to 0.35~0.15 weight ratio, carry out fermentation , Ru Bamboo distillations and potato is made Wine, wherein improving distillation yield using fermentation substrate made of maize bud, wheat malt fermentation.

Further, comprise the following steps:

(1) cook, remove the peel from nothing is impaired, nothing is gone mouldy, non-oxidation, nothing are rotted, the potato without germination is clean, stampping, Dry after doing, grind as the dehydrated potato powder of 100-200 mesh;

(2) from the second best in quality corn, wheat, maize bud, wheat malt, the high 7cm~15cm of bud are made respectively;By corn Bud, wheat malt press (0.55~0.75): the part by weight of (0.45~0.25), mixed pulp, add 0.05%~0.15% Yeast, under the conditions of humidity 45%RH~55%RH, 16 DEG C~28 DEG C of temperature, fermented through 12~36 hours, high glycoform hair is made Ferment matrix;

(3) will according to dehydrated potato powder, high glycoform fermentation substrate made of above-mentioned steps (1), (2), according to (0.65~ 0.85) fermentation bed: the part by weight of (0.35~0.15) stirs, is placed in, potato wine is made in fermented Hou Ru Bamboo distillations.

Further, maize bud, wheat malt, the high 7cm~10cm of bud in step (2);Maize bud, wheat malt are pressed 0.55: 0.25 part by weight, mixed pulp, add 0.15% yeast, under the conditions of humidity 45%RH, 16 DEG C of temperature, through 12 hours Fermentation, is made high glycoform fermentation substrate.

Further, maize bud, wheat malt, the high 10cm~15cm of bud in step (2);Maize bud, wheat malt are pressed 0.75: 0.25 part by weight, mixed pulp, add 0.05% yeast, under the conditions of humidity 55%RH, 28 DEG C of temperature, through 36 hours Fermentation, is made high glycoform fermentation substrate.

Further, maize bud, wheat malt, the high 7cm~15cm of bud in step (2);Maize bud, wheat malt are pressed 0.65: 0.25 part by weight, mixed pulp, add 0.10% yeast, under the conditions of humidity 50%RH, 22 DEG C of temperature, through 24 hours Fermentation, is made high glycoform fermentation substrate.

Further, maize bud, wheat malt, the high 7cm~15cm of bud in step (2);Maize bud, wheat malt are pressed 0.75: 0.45 part by weight, mixed pulp, add 0.15% yeast, under the conditions of humidity 45%RH, 26 DEG C of temperature, through 30 hours Fermentation, is made high glycoform fermentation substrate.

Further, in step (3), after dehydrated potato powder, fermentation substrate stir, fermentation bed is placed in thickness 35cm, Under the conditions of humidity 50%RH~65%RH, 23 DEG C~35 DEG C of temperature, potato is made through fermentation , Ru Bamboo distillations in 48~50 hours Wine.

The invention further relates to a kind of potato wine, the potato wine is made according to production technology recited above.

Beneficial effects of the present invention are:The production craft step is simple, and distillation yield is high, and distillation yield is left up to 38~47% The right side, the white wine of brew are not easy oxidizing brown stain, and precipitation is few, and aroma is unique, and taste lubrication, flavor is all good, has been also equipped with improving spirit State, and the effect of spleen stomach invigorating and beautifying face and moistering lotion.

Embodiment

To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the specific of the present invention Embodiment, the technical scheme of the embodiment of the present invention is clearly and completely described.Obviously, described embodiment is this hair Bright part of the embodiment, rather than whole embodiments.Based on described embodiments of the invention, ordinary skill The every other embodiment that personnel are obtained on the premise of without creative work, belongs to the scope of protection of the invention.

The technological process of production of potato wine of the present invention is as follows:

Potato → cleaning is cooked to remove the peel → is stampped, dries (baking) and dry;

Corn, wheat → 30 DEG C warm water vernalization → mix defibrination;

Shortening potato flour, corn wheat slurry plus yeast mix → fermentation → distillation → fume cooling take wine;

One, two, three different wine of alcoholic strength, blends into wine as needed after cooling.

Embodiment 1:

By following technique productions raw material:

A. go mouldy and aoxidize, without rotting, clean without germination, the high-quality potato not freezed to cook, go from without impaired Skin, stamp, dry (baking) and do, grind as the mesh dehydrated potato powder of 100 mesh -200.Reach the purpose of control white wine acidity.

B. from high-grade maize, wheat, maize bud, wheat malt are made respectively, and the high 7cm~10cm of bud is i.e. available.By corn Bud, wheat malt are in 0.55 to 0.25 ratio, mixed pulp, 0.15% yeast are added, in humidity 45%RH, 16 DEG C of bars of temperature Under part, fermented through 12 hours.High glycoform fermentation substrate is made, reaches the purpose for improving distillation yield.

Brewed spirit:

65 kilograms of the dehydrated potato powder that will be made by above-mentioned technique productions, grinds with 20 kilograms of maize buds and 15 kilograms of wheat malts Juice, add 450 grams of yeast, humidity 50%RH, ferment 48 hours under the conditions of 25 DEG C of temperature.The raw material input fermented is steamed Cage, distillation of getting angry, wine of lifting one's head after 4 hours, two wine can be gone out in 2 hours by continuing distillation, and redistillation goes out three wine in 2 hours.Cold filtration Three wine mix afterwards, can blend out about 45 kilograms of the potato wine of Alcohol degree 52%.

Embodiment 2:

By following technique productions raw material:

A. go mouldy and aoxidize, without rotting, clean without germination, the high-quality potato not freezed to cook, go from without impaired Skin, stamp, dry (baking) and do, grind as the mesh dehydrated potato powder of 100 mesh -200.Reach the purpose of control white wine acidity.

B. from high-grade maize, wheat, maize bud, wheat malt are made respectively, and the high 10cm~15cm of bud is i.e. available.By corn Bud, wheat malt are in 0.75 to 0.25 ratio, mixed pulp, 0.05% yeast are added, in humidity 55%RH, 28 DEG C of bars of temperature Under part, fermented through 36 hours.High glycoform fermentation substrate is made, reaches the purpose for improving distillation yield.

Brewed spirit:

70 kilograms of the dehydrated potato powder that will be made by above-mentioned technique productions, grinds with 25 kilograms of maize buds and 15 kilograms of wheat malts Juice, add 500 grams of yeast, humidity 45%RH, ferment 48 hours under the conditions of 25 DEG C of temperature.The raw material input fermented is steamed Cage, distillation of getting angry, wine of lifting one's head after 4 hours, two wine can be gone out in 2 hours by continuing distillation, and redistillation goes out three wine in 2 hours.Cold filtration Three wine mix afterwards, can blend out about 50 kilograms of the potato wine of Alcohol degree 52%.

Embodiment 3:

By following technique productions raw material:

A. go mouldy and aoxidize, without rotting, clean without germination, the high-quality potato not freezed to cook, go from without impaired Skin, stamp, dry (baking) and do, grind as the mesh dehydrated potato powder of 100 mesh -200.Reach the purpose of control white wine acidity.

B. from high-grade maize, wheat, maize bud, wheat malt are made respectively, and the high 7cm~15cm of bud is i.e. available.By corn Bud, wheat malt are in 0.65 to 0.45 ratio, mixed pulp, 0.10% yeast are added, in humidity 50%RH, 22 DEG C of bars of temperature Under part, fermented through 24 hours.High glycoform fermentation substrate is made, reaches the purpose for improving distillation yield.

Brewed spirit:

75 kilograms of the dehydrated potato powder that will be made by above-mentioned technique productions, grinds with 28 kilograms of maize buds and 22 kilograms of wheat malts Juice, add 450 grams of yeast, humidity 50%RH, ferment 50 hours under the conditions of 30 DEG C of temperature.The raw material input fermented is steamed Cage, distillation of getting angry, wine of lifting one's head after 4 hours, two wine can be gone out in 2 hours by continuing distillation, and redistillation goes out three wine in 2 hours.Cold filtration Three wine mix afterwards, can blend out about 55 kilograms of the potato wine of Alcohol degree 52%.

Embodiment 4:

By following technique productions raw material:

A. go mouldy and aoxidize, without rotting, clean without germination, the high-quality potato not freezed to cook, go from without impaired Skin, stamp, dry (baking) and do, grind as the mesh dehydrated potato powder of 100 mesh -200.Reach the purpose of control white wine acidity.

B. from high-grade maize, wheat, maize bud, wheat malt are made respectively, and the high 7cm~15cm of bud is i.e. available.By corn Bud, wheat malt are in 0.75 to 0.45 ratio, mixed pulp, 0.12% yeast are added, in humidity 45%RH, 26 DEG C of bars of temperature Under part, fermented through 30 hours.High glycoform fermentation substrate is made, reaches the purpose for improving distillation yield.

Brewed spirit:

65 kilograms of the dehydrated potato powder that will be made by above-mentioned technique productions, grinds with 25 kilograms of maize buds and 18 kilograms of wheat malts Juice, add 450 grams of yeast, humidity 50%RH, ferment 48 hours under the conditions of 35 DEG C of temperature.The raw material input fermented is steamed Cage, distillation of getting angry, wine of lifting one's head after 4 hours, two wine can be gone out in 2 hours by continuing distillation, and redistillation goes out three wine in 2 hours.Cold filtration Three wine mix afterwards, can blend out about 53 kilograms of the potato wine of Alcohol degree 52%.

The social effect of the present invention:For a long time, potato is edible outer as grain, vegetables, is exactly used to produce starch, There is no more outlets, planting benefit is low always.Potato is directly used in production white wine, key is solve potato High starch low sugar, the problem of distillation yield is extremely low.For potato according to present invention process, shortening is fermented distilled, distillation yield up to 38~ 47% or so, and eliminate peculiar smell, reduce acidity, without puckery mouth.Looked for simultaneously for high and cold mountain area large agricultural product " potato " It to a synergy outlet, can be increased farmers' income with larger, allow poorly efficient potato, realize efficiently increment.

It should be understood that although with reference to its exemplary embodiment, particularly shown and description is carried out to the present invention, It should be understood by those skilled in the art that without departing substantially from by spirit of the invention as defined in the claims and model Under conditions of enclosing, the change of various forms and details can be carried out wherein, can carry out any combination of various embodiments.

Claims (8)

  1. A kind of 1. production technology of potato wine, it is characterised in that:Dehydrated potato powder, and the fermentation of maize bud, wheat malt are made Fermentation substrate, after being stirred according to 0.65~0.85: 0.35~0.15 weight ratio, fermented, the raw material fermented Material puts into food steamer, and potato wine is made in excessive internal heat distillation, wherein being carried using fermentation substrate made of maize bud, wheat malt fermentation High distillation yield.
  2. 2. the production technology of a kind of potato wine according to claim 1, it is characterised in that comprise the following steps:
    (1) cook, remove the peel from nothing is impaired, nothing is gone mouldy, non-oxidation, nothing are rotted, the potato without germination is clean, stampping, dry After dry, grind as the dehydrated potato powder of 100-200 mesh;
    (2) from the second best in quality corn, wheat, maize bud, wheat malt, the high 7cm~15cm of bud are made respectively;By maize bud, Wheat malt presses (0.55~0.75): the part by weight of (0.45~0.25), mixed pulp, adds 0.05%~0.15% ferment Mother, under the conditions of humidity 45%RH~55%RH, 16 DEG C~28 DEG C of temperature, fermented through 12~36 hours, high glycoform fermentation is made Matrix;
    (3) will be according to dehydrated potato powder, high glycoform fermentation substrate made of above-mentioned steps (1), (2), according to (0.65~0.85): The part by weight of (0.35~0.15) stirs, and is placed in fermentation bed, puts into food steamer after fermented, potato is made in excessive internal heat distillation Wine.
  3. A kind of 3. production technology of potato wine according to claim 2, it is characterised in that:It is maize bud in step (2), small Malt, the high 7cm~10cm of bud;Maize bud, wheat malt are pressed to 0.55: 0.25 part by weight, mixed pulp, add 0.15% Yeast, under the conditions of humidity 45%RH, 16 DEG C of temperature, fermented through 12 hours, high glycoform fermentation substrate is made.
  4. A kind of 4. production technology of potato wine according to claim 2, it is characterised in that:It is maize bud in step (2), small Malt, the high 10cm~15cm of bud;Maize bud, wheat malt are pressed to 0.75: 0.25 part by weight, mixed pulp, add 0.05% Yeast, under the conditions of humidity 55%RH, 28 DEG C of temperature, through 36 hours ferment, high glycoform fermentation substrate is made.
  5. A kind of 5. production technology of potato wine according to claim 2, it is characterised in that:It is maize bud in step (2), small Malt, the high 7cm~15cm of bud;Maize bud, wheat malt are pressed to 0.65: 0.25 part by weight, mixed pulp, add 0.10% Yeast, under the conditions of humidity 50%RH, 22 DEG C of temperature, fermented through 24 hours, high glycoform fermentation substrate is made.
  6. A kind of 6. production technology of potato wine according to claim 2, it is characterised in that:It is maize bud in step (2), small Malt, the high 7cm~15cm of bud;Maize bud, wheat malt are pressed to 0.75: 0.45 part by weight, mixed pulp, add 0.15% Yeast, under the conditions of humidity 45%RH, 26 DEG C of temperature, fermented through 30 hours, high glycoform fermentation substrate is made.
  7. 7. according to a kind of production technology of any described potato wine of claim 2-6, it is characterised in that:In step (3), horse After bell potato powder, fermentation substrate stir, fermentation bed is placed in thickness 35cm, in humidity 50%RH~65%RH, 23 DEG C of temperature Under the conditions of~35 DEG C, fermented through 48~50 hours, put into food steamer, potato wine is made in excessive internal heat distillation.
  8. A kind of 8. potato wine, it is characterised in that:The potato wine is according to any described production technology systems of claim 1-7 Into.
CN201510137830.3A 2015-03-27 2015-03-27 A kind of potato wine and its production technology CN104694367B (en)

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Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104962415A (en) * 2015-06-17 2015-10-07 广西油情米意农产品有限公司 Fermenting process of potato wine
CN105002054A (en) * 2015-08-07 2015-10-28 谢开龙 Sweet potato liquor and making technology thereof
CN105907510B (en) * 2016-04-29 2019-03-08 塔里木大学 A kind of potato wine
CN106318773A (en) * 2016-08-22 2017-01-11 吴志明 Preparation technology of potato rice wine

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102140406B (en) * 2011-01-19 2012-12-05 天津市玉人泉果酒科技有限公司 Pure fermented tomato wine and preparation method thereof
CN102140405B (en) * 2011-01-19 2013-01-02 天津市玉人泉果酒科技有限公司 Fermented orange wine and preparation method thereof
CN102936551A (en) * 2012-11-28 2013-02-20 陈庆 Potato wine and production process thereof
CN103224866A (en) * 2013-04-28 2013-07-31 王惠莹 Potato distillate spirit brewing method

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