CN104862184A - Method for brewing golden berry fruit wine - Google Patents
Method for brewing golden berry fruit wine Download PDFInfo
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- CN104862184A CN104862184A CN201510308180.4A CN201510308180A CN104862184A CN 104862184 A CN104862184 A CN 104862184A CN 201510308180 A CN201510308180 A CN 201510308180A CN 104862184 A CN104862184 A CN 104862184A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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Abstract
The invention discloses a method for brewing golden berry fruit wine, comprising the following steps: picking fresh, mature and full gold berry fruits as main raw materials, pretreating, soaking, carrying out complex enzyme treatment, carrying out matrix pretreatment, mixing raw materials, fermenting, squeezing and filtering, mixing and ageing, canning and sterilizing. In the invention, flesh and kernels of raw materials are separated, flesh is pulped and subjected to complex enzyme treatment to promote the separation of nutrient substances in raw material tissues and accelerate increase of raw material utilization rate; kernels are soaked in white spirit with high alcohol concentration, subjected to superfine pulverization, and added into a matrix to ferment so as to improve the raw material utilization rate; a compound clarifying agent is used for clarifying to improve transparency of wine; and the prepared wine has the health functions of moistening lung to arrest cough, beautifying, softening blood vessels, invigorating the brain and improving intelligence, delaying senescence and the like.
Description
Technical field
The present invention relates to a kind of brewing method of wine, especially relate to a kind of brewing method of gold bead fruit fruit wine.
Background technology
Gold bead fruit pears meat crisp exquisiteness, juice enriches, sour-sweet strong, contains unique delicate fragrance of the multiple wild mountain fruits such as Europe, mountain Lee, hawthorn, Fruit of Nanking Cherry, makes us hundred foods and does not mind these pears and be of high nutritive value.According to surveying and determination, in pulp, soluble solid content is up to 17.6%, occupies first of many pears.And have moisten the lung and relieve the cough significantly, nourishing face and eliminating toxin, vessel softening, brain tonic and intelligence development, the health-care effect such as delay senility.Current gold bead fruit is except as except directly eating, also be processed to drink or the food such as gold bead fruit fruit wine, preserved fruit, as application number be 201210491034.6 patent discloses a kind of Gooseberry brandy, this wine is directly squeezed the juice by raw material, process after and white wine carry out blending forming, raw material is directly squeezed the juice and the nutritive substance in raw tissue can not be made fully to separate out, and is directly discarded by raw material slag, reduce further the utilization ratio of raw material.
Summary of the invention
The present invention is directed in the existing gold bead fruit fruit wine course of processing and there is the lower deficiency of raw material availability, improve a kind of mouthfeel alcohol and, nutrient health, delicious sweet-smelling, there is the brewing method of gold bead fruit fruit wine of vessel softening, brain tonic and intelligence development, the health-care effect such as to delay senility, improve the utilising efficiency of gold bead fruit.
The present invention solves the technical scheme that its technical problem takes: a kind of brewing method of gold bead fruit fruit wine, is characterized in that, described brewing method adopts following steps:
1. raw materials pretreatment: select fresh, ripe gold bead fruit, remove the impurity such as surface dirt, earth, and clean with clear water, and gold bead fruit is carried out de-core through pit-removed machine, obtain gold bead fruit pulp and gold bead fruit fruit stone, gold bead fruit pulp is pulled an oar, obtained gold bead pulp liquid; ;
2. soak: gold bead fruit fruit stone being put into its weight 2-3 alcoholic strength is doubly that the white wine of 55-60% soaks 20-30 days, soak and terminate rear filtration and obtain soaking wine and gold bead fruit fruit stone, gold bead fruit fruit stone is filtered dry and carries out ultra-fine grinding, obtain gold bead fruit fruit stone powder;
3. prozyme process: add the polygalacturonase of its weight 0.6-0.8%, the cellulase of 0.4-0.6% in gold bead pulp liquid, control temperature is 44-48 DEG C, the time is 4-6h;
4. matrix pre-treatment: add the gold bead pulp liquid after the enzymolysis of its weight 35-45% in kudzuvine root starch, rub into steamed bread of corn shape, places steamed bread of corn in steam cooker and cooks to ripe and do not stick with paste, spread cooling, obtained matrix;
5. raw material mixing: the gold bead fruit fruit stone powder adding its weight 45-50% in matrix, stir, obtained compound, adds the wheat koji of 35-45%, the tap water of 130-150%, the distiller's yeast of 6-8%, mixes in compound, obtained wine unstrained spirits;
6. ferment: by the temperature control of wine unstrained spirits product at 25-30 DEG C, when in wine unstrained spirits, ethanol concn reaches 25-28% volume ratio, fermentation ends;
7. squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the agar of its weight 0.3-0.4%, the chitosan of 0.02-0.03%, mixes in fermented wine, leaves standstill 4-6 days, carries out separation and obtains gold bead fruit pure mellow wine and wine mud;
8. mix ageing: get step 2. in soaking wine 45-65 weight part, step 7. in gold bead fruit pure mellow wine 35-55 weight part, stir, the former wine of obtained gold bead fruit fruit, the former wine of gold bead fruit fruit is adopted microwave-assisted deepfreeze ageing, microwave frequency 900-1200MHz, deepfreeze time 5-6 days, temperature 2-4 DEG C;
9. canned sterilization: carry out pasteurize after tinning, temperature 80-85 DEG C, time 15-20min, obtained gold bead fruit fruit wine.
Beneficial effect: raw material is carried out pulp and is separated with fruit stone by the present invention, say that pulp carries out pulling an oar, fruit stone adopts high spirit to soak, substantially increase the utilization ratio of raw material, clarified by compound clarifier, improve the transparency of finished wine body, there is removing heat from the lung and relieving sorethroat, promote the production of body fluid to quench thirst, clearing heat and detoxicating, reduce phlegm the health-care effects such as long-pending, removing heat from the lung and relieving sorethroat that disappear.
Embodiment
Embodiment 1:
A brewing method for gold bead fruit fruit wine, is characterized in that, described brewing method adopts following steps:
1. raw materials pretreatment: select fresh, ripe gold bead fruit, remove the impurity such as surface dirt, earth, and clean with clear water, and gold bead fruit is carried out de-core through pit-removed machine, obtain gold bead fruit pulp and gold bead fruit fruit stone, gold bead fruit pulp is pulled an oar, obtained gold bead pulp liquid;
2. soak: the white wine being 60% by the alcoholic strength that 10kg gold bead fruit fruit stone puts into 20kg soaks 24 days, soak and terminate rear filtration and obtain soaking wine and gold bead fruit fruit stone, gold bead fruit fruit stone is filtered dry and carries out ultra-fine grinding, obtain gold bead fruit fruit stone powder;
3. prozyme process: add the polygalacturonase of 0.08kg, the cellulase of 0.05kg in 10kg gold bead pulp liquid, control temperature is 46 DEG C, the time is 5h;
4. matrix pre-treatment: add the gold bead pulp liquid after the enzymolysis of 4kg in 10kg kudzuvine root starch, rub into steamed bread of corn shape, places steamed bread of corn in steam cooker and cooks to ripe and do not stick with paste, spread cooling, obtained matrix;
5. raw material mixing: the gold bead fruit fruit stone powder adding 5kg in 10kg matrix, stir, obtained compound, adds the wheat koji of 4kg, the tap water of 14kg, the distiller's yeast of 0.7kg, mixes in 10kg compound, obtained wine unstrained spirits;
6. ferment: by the temperature control of wine unstrained spirits product at 27 DEG C, when in wine unstrained spirits, ethanol concn reaches 25% volume ratio, fermentation ends;
7. squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the agar of 0.03kg, the chitosan of 0.002kg, mixes in 10kg fermented wine, leaves standstill 5 days, carries out separation and obtains gold bead fruit pure mellow wine and wine mud;
8. mix ageing: get step 2. in soaking wine 6kg, step 7. in gold bead fruit pure mellow wine 4kg, stir, the former wine of obtained gold bead fruit fruit, the former wine of gold bead fruit fruit is adopted microwave-assisted deepfreeze ageing, microwave frequency 1200MHz, 6 days deepfreeze time, temperature 4 DEG C;
9. canned sterilization: carry out pasteurize after tinning, temperature 80 DEG C, time 20min, obtained gold bead fruit fruit wine.
Embodiment 2:
A brewing method for gold bead fruit fruit wine, is characterized in that, described brewing method adopts following steps:
1. raw materials pretreatment: select fresh, ripe gold bead fruit, remove the impurity such as surface dirt, earth, and clean with clear water, and gold bead fruit is carried out de-core through pit-removed machine, obtain gold bead fruit pulp and gold bead fruit fruit stone, the gold bead fruit pulp getting 10kg mixes with 2kg haw pulp, 2kg Kiwifruit pulp, obtained mixing raw material, add in 10kg mixing raw material 4.5kg concentration be 18% citric acid soln pull an oar, obtained gold bead pulp liquid;
2. soak: the white wine being 61% by the alcoholic strength that the Semen Vitis viniferae of the gold bead of 10kg fruit fruit stone, 2kg puts into 22kg soaks 32 days, soak and terminate rear filtration and obtain soaking wine and gold bead fruit fruit stone, gold bead fruit fruit stone is filtered dry and pulverizes, obtain gold bead fruit fruit stone powder;
3. prozyme process: add the polygalacturonase of 0.09kg, the cellulase of 0.05kg in 10kg gold bead pulp liquid, control temperature is 49 DEG C, the time is 3.5h;
4. matrix pre-treatment: add the gold bead pulp liquid after the enzymolysis of 6kg in the Semen Maydis powder of 10kg kudzuvine root starch, 3kg burdock powder, 2kg, rub into steamed bread of corn shape, places steamed bread of corn in steam cooker and cooks to ripe and do not stick with paste, spread cooling, obtained matrix;
5. raw material mixing: the walnut powder adding the gold bead fruit fruit stone powder of 5.5kg, 2kg Nostoc powder, 1kg in 10kg matrix, stir, obtained compound, the wheat koji of 5kg, the sorghum flour of 2kg, the tap water of 14kg, the distiller's yeast of 0.9kg is added in 10kg compound, mix, obtained wine unstrained spirits;
6. ferment: by the temperature control of wine unstrained spirits product at 32 DEG C, when in wine unstrained spirits, ethanol concn reaches 29% volume ratio, fermentation ends;
7. squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the agar of 0.05kg, the chitosan of 0.004kg, mixes in 10kg fermented wine, leaves standstill 6 days, carries out separation and obtains gold bead fruit pure mellow wine and wine mud;
8. mix ageing: get step 2. in soaking wine 5kg, step 7. in gold bead fruit pure mellow wine 4kg, blueberry wine 1kg, stir, the former wine of obtained gold bead fruit fruit, the former wine of gold bead fruit fruit is adopted microwave-assisted deepfreeze ageing, microwave frequency 1400MHz, 8 days deepfreeze time, temperature 5 DEG C;
9. canned sterilization: carry out pasteurize after tinning, temperature 86 DEG C, time 11min, obtained gold bead fruit fruit wine.
Embodiment 3:
A brewing method for gold bead fruit fruit wine, is characterized in that, described brewing method adopts following steps:
1. raw materials pretreatment: select fresh, ripe gold bead fruit, remove the impurity such as surface dirt, earth, and clean with clear water, and gold bead fruit is carried out de-core through pit-removed machine, obtain gold bead fruit pulp and gold bead fruit fruit stone, the gold bead fruit pulp getting 10kg mixes with the wax-apple pulp of 2kg sand pear pulp, 2kg loquat fruit, 2kg, obtained mixing raw material, add in 10kg mixing raw material 2kg concentration be 10% citric acid solution pull an oar, obtained gold bead pulp liquid;
2. soak: the alcoholic strength gold bead of 10kg fruit fruit stone, the Semen Granati of 2kg, the Seeds of Trichosanthes kirilowii of 2kg being put into 25kg be 63% white wine soak 35 days, immersion terminates rear filtration and obtains soaking wine and gold bead fruit fruit stone, gold bead fruit fruit stone is filtered dry and pulverizes, obtain gold bead fruit fruit stone powder;
3. prozyme process: the polygalacturonase, the cellulase of 0.04kg, the proteolytic enzyme of 0.03kg that add 0.07kg in 10kg gold bead pulp liquid, control temperature is 52 DEG C, the time is 3h;
4. matrix pre-treatment: add the gold bead pulp liquid after the enzymolysis of 7kg in the pumpkin powder of 10kg kudzuvine root starch, 3kg purple sweet potato powder, 2kg, rub into steamed bread of corn shape, places steamed bread of corn in steam cooker and cooks to ripe and do not stick with paste, spread cooling, obtained matrix;
5. raw material mixing: the peanut powder adding the gold bead fruit fruit stone powder of 6kg, 2kg ginkgo powder, 2kg water chestnut starch, 1kg in 10kg matrix, stir, obtained compound, the wheat koji of 6kg, the pea flour of 4kg, the reed rhizome powder of 2kg, the tap water of 18kg, the distiller's yeast of 1kg is added in 10kg compound, mix, obtained wine unstrained spirits;
6. ferment: by the temperature control of wine unstrained spirits product at 27 DEG C, when in wine unstrained spirits, ethanol concn reaches 30% volume ratio, fermentation ends;
7. squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the fish glue of 0.06kg, the diatomite of 0.008kg, mixes in 10kg fermented wine, leaves standstill 8 days, carries out separation and obtains gold bead fruit pure mellow wine and wine mud;
8. mix ageing: get step 2. in soaking wine 4.5kg, step 7. in gold bead fruit pure mellow wine 4kg, morat 1kg, hard cider 0.5kg, stir, the former wine of obtained gold bead fruit fruit, the former wine of gold bead fruit fruit is adopted microwave-assisted deepfreeze ageing, microwave frequency 1500MHz, 4 days deepfreeze time, temperature 6 DEG C;
9. canned sterilization: carry out pasteurize after tinning, temperature 78 DEG C, time 25min, obtained gold bead fruit fruit wine.
E, matrix pre-treatment: in 8kg sticky rice flour, 2kg mealy potato, add gold bead pulp liquid, the Sucus Mangiferae indicae of 2kg, the star fruit juice of 1kg after 4kg enzymolysis, rub into steamed bread of corn shape, steamed bread of corn is placed in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
F, raw material mix: in 10kg matrix, add 5kg gold bead fruit fruit stone powder, 2kg burdock powder, 2kg ginkgo powder, stir, obtained compound, the distiller's yeast of the wheat koji of 4.5kg, the Rhizoma Dioscoreae powder of 3kg, the pea flour of 2kg, 15kg tap water, 0.8kg is added in 10kg compound, mix, obtained wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 35 DEG C, when in wine unstrained spirits, ethanol concn reaches 17% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in 25 DEG C of environment by the wine unstrained spirits after just fermentation and carry out secondary fermentation, when alcoholic strength reaches 27% volume ratio, secondary fermentation terminates;
I, squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the chitosan of 0.05kg, the bentonite of 0.002kg, mixes in the fermented wine of 10kg, leaves standstill 6 days, carries out separation and obtains gold bead fruit pure mellow wine and wine mud;
J, mixing: get the soaking wine 3.5kg in step C, the fruit of the gold bead in step H pure mellow wine 5.5kg, mulberry fruit wine 1kg, stir, the former wine of obtained gold bead fruit fruit;
K, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 1100MHz, 58 days deepfreeze time, temperature 4 DEG C;
L, canned sterilization: after tinning, carry out pasteurize, temperature 83 DEG C, time 16min, obtained gold bead fruit fruit wine.
Embodiment 4:
A brewing method for gold bead fruit fruit wine, is characterized in that, described brewing method adopts following steps:
1. raw materials pretreatment: select fresh, ripe gold bead fruit, remove the impurity such as surface dirt, earth, and clean with clear water, and gold bead fruit is carried out de-core through pit-removed machine, obtain gold bead fruit pulp and gold bead fruit fruit stone, the gold bead fruit pulp getting 10kg mixes with the calophyllum inophyllum pulp of 3kg Fructus Fici pulp, 2kg strawberry pulp, 2kg, obtained mixing raw material, add in 10kg mixing raw material 4kg concentration be 35% glucose solution pull an oar, obtained gold bead pulp liquid;
2. soak: the alcoholic strength gold bead of 10kg fruit fruit stone, the loquat seed of 2kg, the wolfberry fruit of 2kg being put into 30kg be 65% white wine soak 18 days, immersion terminates rear filtration and obtains soaking wine and gold bead fruit fruit stone, gold bead fruit fruit stone is filtered dry and pulverizes, obtain gold bead fruit fruit stone powder;
3. prozyme process: the polygalacturonase, the cellulase of 0.08kg, the proteolytic enzyme of 0.05kg that add 0.1kg in 10kg gold bead pulp liquid, control temperature is 42 DEG C, the time is 6h;
4. matrix pre-treatment: add the gold bead pulp liquid after the enzymolysis of 8kg in the herba houttuyniae powder, 1kg seaweed powder of 10kg potato powder, 3kg jerusalem artichoke powder, 2kg, rub into steamed bread of corn shape, steamed bread of corn is placed in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
5. raw material mixing: the radix polygonati officinalis powder adding the gold bead fruit fruit stone powder of 7kg, 2kg papaya powder, 2kg mango powder, 1kg in 10kg matrix, stir, obtained compound, the wheat koji of 7kg, the Semen Maydis powder powder of 4kg, the oatmeal of 2kg, the buckwheat flour of 2kg, the tap water of 20kg, the distiller's yeast of 1.2kg is added in 10kg compound, mix, obtained wine unstrained spirits;
6. ferment: by the temperature control of wine unstrained spirits product at 28 DEG C, when in wine unstrained spirits, ethanol concn reaches 32% volume ratio, fermentation ends;
7. squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the gac of 0.06kg, the diatomite of 0.01kg, mixes in 10kg fermented wine, leaves standstill 6 days, carries out separation and obtains gold bead fruit pure mellow wine and wine mud;
8. mix ageing: get step 2. in soaking wine 4kg, step 7. in gold bead fruit pure mellow wine 3kg, morat 1kg, blueberry wine 1kg, Blackberry 1kg, stir, the former wine of obtained gold bead fruit fruit, the former wine of gold bead fruit fruit is adopted microwave-assisted deepfreeze ageing, microwave frequency 800MHz, 9 days deepfreeze time, temperature 2 DEG C;
9. canned sterilization: carry out pasteurize after tinning, temperature 75 DEG C, time 30min, obtained gold bead fruit fruit wine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a brewing method for gold bead fruit fruit wine, is characterized in that, described brewing method adopts following steps:
1. raw materials pretreatment: select fresh, ripe gold bead fruit, remove the impurity such as surface dirt, earth, and clean with clear water, and gold bead fruit is carried out de-core through pit-removed machine, obtain gold bead fruit pulp and gold bead fruit fruit stone, gold bead fruit pulp is pulled an oar, obtained gold bead pulp liquid; ;
2. soak: gold bead fruit fruit stone being put into its weight 2-3 alcoholic strength is doubly that the white wine of 55-60% soaks 20-30 days, soak and terminate rear filtration and obtain soaking wine and gold bead fruit fruit stone, gold bead fruit fruit stone is filtered dry and carries out ultra-fine grinding, obtain gold bead fruit fruit stone powder;
3. prozyme process: add the polygalacturonase of its weight 0.6-0.8%, the cellulase of 0.4-0.6% in gold bead pulp liquid, control temperature is 44-48 DEG C, the time is 4-6h;
4. matrix pre-treatment: add the gold bead pulp liquid after the enzymolysis of its weight 35-45% in kudzuvine root starch, rub into steamed bread of corn shape, places steamed bread of corn in steam cooker and cooks to ripe and do not stick with paste, spread cooling, obtained matrix;
5. raw material mixing: the gold bead fruit fruit stone powder adding its weight 45-50% in matrix, stir, obtained compound, adds the wheat koji of 35-45%, the tap water of 130-150%, the distiller's yeast of 6-8%, mixes in compound, obtained wine unstrained spirits;
6. ferment: by the temperature control of wine unstrained spirits product at 25-30 DEG C, when in wine unstrained spirits, ethanol concn reaches 25-28% volume ratio, fermentation ends;
7. squeeze and filter: wine unstrained spirits good for secondary fermentation is squeezed, obtained fermented wine, adds the agar of its weight 0.3-0.4%, the chitosan of 0.02-0.03%, mixes in fermented wine, leaves standstill 4-6 days, carries out separation and obtains gold bead fruit pure mellow wine and wine mud;
8. mix ageing: get step 2. in soaking wine 45-65 weight part, step 7. in gold bead fruit pure mellow wine 35-55 weight part, stir, the former wine of obtained gold bead fruit fruit, the former wine of gold bead fruit fruit is adopted microwave-assisted deepfreeze ageing, microwave frequency 900-1200MHz, deepfreeze time 5-6 days, temperature 2-4 DEG C;
9. canned sterilization: carry out pasteurize after tinning, temperature 80-85 DEG C, time 15-20min, obtained gold bead fruit fruit wine.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105925413A (en) * | 2016-06-11 | 2016-09-07 | 彭超昀莉 | Brewing method of poncirus trifoliate health care fruit wine |
| CN106118998A (en) * | 2016-08-23 | 2016-11-16 | 彭常安 | A kind of brewage process of Sirikaya health fruit |
| CN106261292A (en) * | 2016-08-22 | 2017-01-04 | 张国田 | A kind of elaeagnus conferta fruits gold bead composite beverage and preparation technology thereof |
| CN107057985A (en) * | 2017-07-02 | 2017-08-18 | 芜湖市三山区绿色食品产业协会 | The brewing method of Thorny elaeagnus fruit wine |
| CN107177443A (en) * | 2017-06-29 | 2017-09-19 | 周兆平 | A kind of brewing method of saussurea involucrata fruit fruit wine |
| CN107475037A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | A kind of brewing method of black persimmon fruit wine |
| CN114045193A (en) * | 2021-11-17 | 2022-02-15 | 内蒙古科技大学 | Preparation method of malus micromalus makino high-calcium beverage co-produced biochar |
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| CN103805395A (en) * | 2014-02-22 | 2014-05-21 | 彭常安 | Brewing method for paper mulberry fruit wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105925413A (en) * | 2016-06-11 | 2016-09-07 | 彭超昀莉 | Brewing method of poncirus trifoliate health care fruit wine |
| CN106261292A (en) * | 2016-08-22 | 2017-01-04 | 张国田 | A kind of elaeagnus conferta fruits gold bead composite beverage and preparation technology thereof |
| CN106118998A (en) * | 2016-08-23 | 2016-11-16 | 彭常安 | A kind of brewage process of Sirikaya health fruit |
| CN107177443A (en) * | 2017-06-29 | 2017-09-19 | 周兆平 | A kind of brewing method of saussurea involucrata fruit fruit wine |
| CN107057985A (en) * | 2017-07-02 | 2017-08-18 | 芜湖市三山区绿色食品产业协会 | The brewing method of Thorny elaeagnus fruit wine |
| CN107475037A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | A kind of brewing method of black persimmon fruit wine |
| CN114045193A (en) * | 2021-11-17 | 2022-02-15 | 内蒙古科技大学 | Preparation method of malus micromalus makino high-calcium beverage co-produced biochar |
| CN114045193B (en) * | 2021-11-17 | 2024-01-26 | 内蒙古科技大学 | Preparation method of combined production biochar of high-calcium sea-red fruit beverage |
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Application publication date: 20150826 |