CN104928101A - Corn wine and production method thereof - Google Patents
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Abstract
The invention discloses corn wine and a production method thereof. The production method comprises the process steps of removing of seeds from raw corn materials, polishing, nutrient collection, corn soaking, steaming, rice treatment, falling into a jar, saccharifying, soaking in mother wine, squeezing, clarification, storage of raw wine in a cave, and obtaining of a finished corn wine product. In the implementation process of the production method, corn serving as specific featured resources of ethnic minorities, is fully utilized, a series of technological updating is carried out on the basis of a conventional yellow wine production process by using an inhibiting fermentation process and the like, the effects of reducing blood glucose and improving other healthcare functions of yellow wine are achieved on the basis of ensuring the original nutrition of the yellow wine, a healthcare corn wine product which has a natural corn color, tastes mellow, soft and sweet and has remarkable healthcare functions of nourishing yin, tonifying the spleen, promoting skin care and replenishing blood is prepared, and the market prospect is quite great.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of corn wine and production method thereof.
Technical background
Donglan corn is the rareness species of high and cold mountain area, Donglan County wild crop through farmers''s long-term breeding, and the plantation history in existing over thousands of year is the treasure in grain.It is amino acid contained reaches 18 kinds, and wherein 8 kinds are that human body institute is indispensable, and especially the highest with Threonine, lysine content, crude protein, crude fat, VitB1, riboflavin and mineral nutrient element are all higher than other seed rice.Corn is also containing multiple nutritional components such as fat, calcium, phosphorus, iron, and have enriching yin tonifying spleen, invigorating the spleen temperature liver, benefiting vital QI for enriching blood, improving eyesight of promoting the production of body fluid, strong muscle is good for bone, effect of convenient antidiarrheal.The local traditional Chinese medical science commonly uses corn treatment wound, rheumatic Bi syndrome, the early stage illness such as white hair and neurasthenia, therefore has the laudatory title of " medicine rice ", " refreshing rice ".The Compendium of Material Medica of LI Shi-Zhen and other ancient books pharmacopeia on the books in detail: corn has enriching yin and nourishing kidney, invigorating the spleen temperature liver, benefiting vital QI for enriching blood, profit of promoting the production of body fluid stomach, live muscle strengthen bone, convenient antidiarrheal, the effects such as anti-ageing guarantor's face.In recent years proof is studied through scientific research personnel: Donglan corn is rich in long-lived element " selenium ", and higher than national standard, there is good scavenging free radicals, reduce mda content, improve superoxide dismutase activity, activity of glutathione peroxidase, strengthen anti-oxytolerant, antifatigue, anti-aging effects.The long-term edible merit having being healthy and strong and promote longevity, thus ancient times, imperial palace was classified as corn as first-selected tribute rice.
Utilize the corn wine that this meter leads to, strong pure perfume (or spice), mouthfeel extremely, is that excellent honored guest fetes wine.
At present, the sweet rice wine processing method that what the preparation technology of corn wine adopted usually is traditionally is produced, the implementation step of this technology is: corn → soak → boiling → spreading for cooling cools → add the alcohol mixt containing the nutritions such as the amino acid of various needed by human body of bent saccharification → add height wine immersions → ageing → press filtration → rear ageing → allotment → sterilization → filling, utilize the effect of the starch contained by cereal materials at saccharifying enzyme after Heat Gelatinization that starch is converted to fermentable sugar, add the punching of highly former wine only yeast sugared part is changed into ethanol, retain it simultaneously and produce the various process to human body nutritional benefit material.
And in above-mentioned technique, because rice wine production influence factor is many, comprising song, water, raw material, weather, equipment etc., production technique more complicated, corresponding constant product quality and guarantee difficulty also very large.Therefore, traditional sweet rice wine saccharification is too high, utilizes hypoglycemic technique to affect again the delicate flavour of yellow rice wine.
Summary of the invention
Object of the present invention be exactly overcome above-mentioned technical matters deficiency and brand-new a kind of corn wine and production method thereof are provided.Its processing step is: the maize raw material → de-son → polishing → nutrition collection → rice dipping → boiling → rice process → cylinder → saccharification that falls → female wine immersion → squeezing → clarification → former wine → solution cavity storage → finished product corn wine.The present invention is in implementation process, the corn peel being rich in Macro and microelements and chromoplastid is retained as far as possible in polishing process, the aleurone layer simultaneously corn particle seed coat during polishing come off, chromoplastid, endosperm collect and mix and a kind of rich in proteins, fat, ash content, micro-element nutrition, this nutrition is added when boiling, namely reach the abundant gelatinization of starch, protection effective ingredient object can be reached again; And falling in cylinder ring joint the rice processed being put into cylinder and be barricaded as the recessed round nest of horn shape of putting upside down, not only increase the contact surface of the air of rice, be conducive to the growth and breeding of aerobic amylomyces, and be convenient to the fermentation situation of O&E liquid glucose; In traditional aging process, interpolation alters female wine of steaming to increase the peculiar fragrance of former wine corn; Former wine is moved into the storage that world's longevity band karst cave carries out more than 1 year, the natural oxygen level of solution cavity is high, and hole temperature is constant, humidity is moderate, have significant results to aging, the intermolecular association of wine, the particularly stalactitic breath of simultaneously stability mountain stone, fragrance is unique, mouthfeel is softer.By implementing the present invention; make full use of the distinctive characteristic resources of ethnic minority; a series of technology innovation is carried out with suppressed FCM zymotechnique etc. in employing traditional yellow rice wine production technique basis; and guaranteeing on the original nutrition foundation of yellow rice wine; reach hypoglycemic and improve other nourishing functions of yellow rice wine; prepare there is corn natural colour, vinosity sweet-smelling is sweet, and enriching yin invigorating the spleen, beauty treatment such as to be enriched blood at effect corn health promoting wine goods.
The present invention is achieved through the following technical solutions:
A kind of corn wine and production method thereof, comprise the steps: in technical scheme
1, select materials: selection full grains, nothing go mouldy, the fresh corn ear of maize of inclusion-free, peculiar corn delicate fragrance is raw material.
2, de-son: conventionally shelling, and accomplish only to remove corn, do not destroy corn peel, because corn peel contains Macro and microelements and chromoplastid, is the main source of corn wine color and luster.
3, polishing
:corn peel hardness is large, can hinder the starch pasting of corn during hot digestion, finally makes the yield of liquor reduce and effective ingredient loss, utilizes polishing machine to carry out polished finish to seed coat and aleurone layer, control corn particle polishing rate more than 70%.
4, nutrition is collected: in polishing process, the aleurone layer that corn particle seed coat is come off, chromoplastid, endosperm collect and mix and a kind of rich in proteins, fat, ash content, micro-element nutrition, this nutrition system corn wine amino-acid nitrogen and various nutraceutical main source.
5, rice dipping: poured into by corn in cylinder, by corn: the mass ratio of water=1:1.5 adds normal-temperature water, rice dipping time is generally 8 ~ 20 hours, is generally 20 hours winter, is generally 8 ~ 10 hours summer, grasps flexibly according to practical situation.
6, boiling: pour into after being drained away the water by soaked corn and steam in rice steamer, divides the nutrition collected uniformly simultaneously and to be sprinkling upon between corn particle and to mix thoroughly, so namely reach the abundant gelatinization of starch, can reach again protection effective ingredient object; Then steam in rice steamer with corn is laid in, and open steaming rice steamer water discharge valve, the draining being convenient to rice is discharged outside cage, then in corn, beating several eyelets with stainless drill rod, pitch-row 15 cm, is slowly inserted by drill rod in corn until steam rice steamer base plate during eyelet work, then by more than drill rod along clockwise direction or counterclockwise rotating 360 degrees, finally carry out heating and closing water discharge valve, build after upper " little vapour " and steam Zeng Gai, place wet gauze along lid edge; Continue to be heated to corn meal reach outer hard in soft, interior without the white heart, loosely not stick with paste, the water content of rotten, uniformity, and rice thoroughly and is not advisable 65% ~ 68%; Meal steams not yet done, and containing starch in rice grain, the saccharification of starch is incomplete, can cause abnormal fermentation, the acidity of finished wine be increased, so not only wastes raw material, and affect vinosity; But rice steams too stick with paste rotten also bad, not only waste steam, and the grain of rice is easily bonded to rice dumpling, is unfavorable for saccharification and fermentation, easily block the eyelet of filter cloth during squeezing, also can reduce vinosity and the yield of liquor.
7, rice process: the rice after cooking, in time rice is evenly spread out, and ceaselessly turn, rice is naturally cooled to be beneficial to 28 DEG C ~ 37 DEG C of organism of fermentation growth and breeding, distiller's yeast is spread to starting to carry out first time uniformly when less than 37 DEG C until product temperature drop, spreading bent amount is 0.35%, carries out second time again and spread song after rice and distiller's yeast being stirred, and spreading bent amount is still 0.35%; Cooling and lower song answer Attention question to be that cooling time can not be oversize, because cooling time has been grown, just likely attacked by the harmful microorganism in air, rice is become turn sour or become sour, and after the starch after gelatinization places the long period at normal temperatures, dehydration gradually, starch molecule reformulates hydrogen bond and form crystalline structure, common saying " counter give birth to " or be called " bringing back to life "; Therefore, second time is spread Qu Houying and to be fallen in time cylinder.
8, fall cylinder: first cleaned by saccharification cylinder and sterilize clean, before the cylinder that falls, first spread a little distiller's yeast at cylinder bottom, then the rice processed is put into cylinder gently, and be barricaded as the recessed round nest of horn shape of putting upside down, this operation is commonly called as " nest ", finally spills a little distiller's yeast above rice more again, and gauze ventilative in cylinder lid; Rice falls cylinder temperature general control at 27 DEG C ~ 30 DEG C, and winter suitably can improve 1 DEG C ~ 5 DEG C; Meanwhile, want light, can not use hand rice during nest, nest requires to accomplish to take loose; The object of nest is the contact surface of the air increasing rice, and be conducive to the growth and breeding of aerobic amylomyces, two is the fermentation situations being convenient to O&E liquid glucose.
9, saccharification: after the cylinder nest that falls, according to the change of weather and room temperature, carry out heat insulation work in time, saccharification time is generally 36h ~ 72 h, and room temperature controls at 22 DEG C ~ 28 DEG C, and product temperature control is at 28 DEG C ~ 33 DEG C.
10, female wine soaks: poured in vat by mash, then interpolation alters female wine of steaming to increase the peculiar fragrance of former wine corn, and the ratio of charging capacity and female wine is 1:2.0, and alcoholic strength controls at 35 ~ 40 degree,
?immersion process controls to allow a meter wine with dregs be suspended in above female wine, should take measures in time to process if any this phenomenon.
11, squeeze: through female wine of first phase ageing, it has possessed color and luster, mouthfeel, the local flavor of yellow rice wine substantially, and these female wine are referred to as yellow rice wine, yellow rice wine need be separated with vinasse by the mode of squeezing by yellow rice wine; Expressing process will accomplish that the wine of squeezing out requires that wine liquid is limpid, waste matter is dry.
12, clarify: squeezing yellow rice wine is out injected settling pond, carry out naturally clarifying for 48 hours, then with pump supernatant liquid pumped into and blend pond and obtain original wine; Sediment is mixed with next batch yellow rice wine simultaneously and squeeze; Clarification link must carry out the sanitation and hygiene of clarifying chamber, and the washing and sterilizing such as container, apparatus, pipeline.
13, solution cavity storage: after original wine puts into pithos sealing, move into the storage that world's longevity band karst cave carries out more than 1 year, the natural oxygen level of solution cavity is high, hole temperature is constant, humidity is moderate, have significant results to aging, the intermolecular association of wine, the particularly stalactitic breath of simultaneously stability mountain stone, fragrance is unique, mouthfeel is softer.
The present invention both had the following advantages:
1, its brew method technique of corn wine proposed by the invention simply, is easily implemented.
2, by implementing the present invention, the distinctive characteristic resources of ethnic minority is made full use of---corn is raw material production corn wine, not only makes corn be rised in value, also the effective aminoacids content improving wine product.
3, by implementing the present invention, a series of technology innovation being carried out with suppressed FCM zymotechnique etc. in traditional yellow rice wine production technique basis, and is guaranteeing on the original nutrition foundation of yellow rice wine, reach hypoglycemic and improve other nourishing functions of yellow rice wine.Overcome the defect that existing sweet rice wine sugar part is high, efficiently solve the problem of modern consumer consumption trend low-saccharification, sugar-free.Meanwhile, increase the effects such as product health care, anti-ageing guarantor's face, also there is raw meat simultaneously, go to have a strong smell, the function such as flavouring seasoning, and increased substantially product interior quality, also improve value of the product simultaneously.
4, because corn peel contains Macro and microelements and chromoplastid, being the main source of corn wine color and luster, by implementing the present invention, in polishing process, retaining the corn peel being rich in Macro and microelements and chromoplastid as far as possible.
5, by implementing the present invention; the aleurone layer simultaneously corn particle seed coat during polishing come off, chromoplastid, endosperm collect and mix and a kind of rich in proteins, fat, ash content, micro-element nutrition; this nutrition is added when boiling; namely reach the abundant gelatinization of starch, protection effective ingredient object can be reached again.
6, by implementing the present invention, and falling in cylinder ring joint the rice processed being put into cylinder and be barricaded as the recessed round nest of horn shape of putting upside down, not only increase the contact surface of the air of rice, be conducive to the growth and breeding of aerobic amylomyces, and be convenient to the fermentation situation of O&E liquid glucose.
7, by implementing the present invention, in traditional aging process, interpolation alters female wine of steaming to increase the peculiar fragrance of former wine corn.
8, by implementing the present invention, former wine is moved into the storage that world's longevity band karst cave carries out more than 1 year, the natural oxygen level of solution cavity is high, hole temperature is constant, humidity is moderate, have significant results to aging, the intermolecular association of wine, the particularly stalactitic breath of simultaneously stability mountain stone, fragrance is unique, mouthfeel is softer.
9, by implementing the present invention, the corn wine prepared has the natural colour of corn, and vinosity sweet-smelling is sweet, has enriching yin invigorating the spleen, effect that beauty treatment is enriched blood.Market outlook are very good.
Accompanying drawing explanation
It is exactly the corn wine technological process of production described in the embodiment of the present invention shown in Fig. 1.
Embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of corn wine and production method thereof, embodiment is as follows:
1, select materials: selection full grains, nothing go mouldy, the fresh corn millet of the peculiar corn delicate fragrance of inclusion-free, its paddy kernel is raw material.
2, shell: conventionally shelling, and accomplish only to remove corn pericarp, do not destroy corn peel, because corn peel contains Macro and microelements and chromoplastid, is the main source of corn wine color and luster.
3, polishing
:corn peel hardness is large, can hinder the starch pasting of corn during hot digestion, finally makes the yield of liquor reduce and effective ingredient loss, utilizes polishing machine to carry out polished finish to seed coat and aleurone layer, control corn particle polishing rate more than 70%.
4, nutrition is collected: in polishing process, the aleurone layer that corn particle seed coat is come off, chromoplastid, endosperm collect and mix and a kind of rich in proteins, fat, ash content, micro-element nutrition, this nutrition system corn wine amino-acid nitrogen and various nutraceutical main source.
5, rice dipping: poured into by corn in cylinder, by corn: the mass ratio of water=1:1.5 adds normal-temperature water, rice dipping time is generally 8 ~ 20 hours, is generally 20 hours winter, is generally 8 ~ 10 hours summer, grasps flexibly according to practical situation.
6, boiling: pour into after being drained away the water by soaked corn and steam in rice steamer, divides the nutrition collected uniformly simultaneously and to be sprinkling upon between corn particle and to mix thoroughly, so namely reach the abundant gelatinization of starch, can reach again protection effective ingredient object; Then steam in rice steamer with corn is laid in, and open steaming rice steamer water discharge valve, the draining being convenient to rice is discharged outside cage, then in corn, beating several eyelets with stainless drill rod, pitch-row 15 cm, is slowly inserted by drill rod in corn until steam rice steamer base plate during eyelet work, then by more than drill rod along clockwise direction or counterclockwise rotating 360 degrees, finally carry out heating and closing water discharge valve, build after upper " little vapour " and steam Zeng Gai, place wet gauze along lid edge; Continue to be heated to corn meal reach outer hard in soft, interior without the white heart, loosely not stick with paste, the water content of rotten, uniformity, and rice thoroughly and is not advisable 65% ~ 68%; Meal steams not yet done, and containing starch in rice grain, the saccharification of starch is incomplete, can cause abnormal fermentation, the acidity of finished wine be increased, so not only wastes raw material, and affect vinosity; But rice steams too stick with paste rotten also bad, not only waste steam, and the grain of rice is easily bonded to rice dumpling, is unfavorable for saccharification and fermentation, easily block the eyelet of filter cloth during squeezing, also can reduce vinosity and the yield of liquor.
7, rice process: the rice after cooking, in time rice is evenly spread out, and ceaselessly turn, rice is naturally cooled to be beneficial to 28 DEG C ~ 37 DEG C of organism of fermentation growth and breeding, distiller's yeast is spread to starting to carry out first time uniformly when less than 37 DEG C until product temperature drop, spreading bent amount is 0.35%, carries out second time again and spread song after rice and distiller's yeast being stirred, and spreading bent amount is still 0.35%; Cooling and lower song answer Attention question to be that cooling time can not be oversize, because cooling time has been grown, just likely attacked by the harmful microorganism in air, rice is become turn sour or become sour, and after the starch after gelatinization places the long period at normal temperatures, dehydration gradually, starch molecule reformulates hydrogen bond and form crystalline structure, common saying " counter give birth to " or be called " bringing back to life "; Therefore, second time is spread Qu Houying and to be fallen in time cylinder.
8, fall cylinder: first cleaned by saccharification cylinder and sterilize clean, before the cylinder that falls, first spread a little distiller's yeast at cylinder bottom, then the rice processed is put into cylinder gently, and be barricaded as the recessed round nest of horn shape of putting upside down, this operation is commonly called as " nest ", finally spills a little distiller's yeast above rice more again, and gauze ventilative in cylinder lid; Rice falls cylinder temperature general control at 27 DEG C ~ 30 DEG C, and winter suitably can improve 1 DEG C ~ 5 DEG C; Meanwhile, want light, can not use hand rice during nest, nest requires to accomplish to take loose; The object of nest is the contact surface of the air increasing rice, and be conducive to the growth and breeding of aerobic amylomyces, two is the fermentation situations being convenient to O&E liquid glucose.
9, saccharification: after the cylinder nest that falls, according to the change of weather and room temperature, carry out heat insulation work in time, saccharification time is generally 36h ~ 72 h, and room temperature controls at 22 DEG C ~ 28 DEG C, and product temperature control is at 28 DEG C ~ 33 DEG C.
10, female wine soaks: poured in vat by mash, then interpolation alters female wine of steaming to increase the peculiar fragrance of former wine corn, and the ratio of charging capacity and female wine is 1:2.0, and alcoholic strength controls at 35 ~ 40 degree,
?immersion process controls to allow a meter wine with dregs be suspended in above female wine, should take measures in time to process if any this phenomenon.
11, squeeze: through female wine of first phase ageing, it has possessed color and luster, mouthfeel, the local flavor of yellow rice wine substantially, and these female wine are referred to as yellow rice wine, yellow rice wine need be separated with vinasse by the mode of squeezing by yellow rice wine; Expressing process will accomplish that the wine of squeezing out requires that wine liquid is limpid, waste matter is dry.
12, clarify: squeezing yellow rice wine is out injected settling pond, carry out naturally clarifying for 48 hours, then with pump supernatant liquid pumped into and blend pond and obtain original wine; Sediment is mixed with next batch yellow rice wine simultaneously and squeeze; Clarification link must carry out the sanitation and hygiene of clarifying chamber, and the washing and sterilizing such as container, apparatus, pipeline.
13, solution cavity storage: after original wine puts into pithos sealing, move into the storage that world's longevity band karst cave carries out more than 1 year, the natural oxygen level of solution cavity is high, hole temperature is constant, humidity is moderate, have significant results to aging, the intermolecular association of wine, the particularly stalactitic breath of simultaneously stability mountain stone, fragrance is unique, mouthfeel is softer.
The internal control physical and chemical index of the former wine of corn
Claims (1)
1. corn wine and a production method thereof, its feature comprises the steps:
(1) select materials: selection full grains, nothing go mouldy, the fresh corn ear of maize of inclusion-free, peculiar corn delicate fragrance is raw material;
(2) de-son: conventionally shell, and accomplish only to take off corn, do not destroy corn peel;
(3) polishing
:utilize polishing machine to carry out polished finish to seed coat and aleurone layer, control corn particle polishing rate more than 70%;
(4) nutrition collect: in polishing process, the aleurone layer that corn particle seed coat is come off, chromoplastid, endosperm collect and mix and a kind of rich in proteins, fat, ash content, micro-element nutrition;
(5) rice dipping: corn is poured in cylinder, by corn: the mass ratio of water=1:1.5 adds normal-temperature water, rice dipping time is 8 ~ 20 hours;
(6) boiling: pour into after soaked corn is drained away the water and steam in rice steamer, the nutrition collected is divided uniformly simultaneously and to be sprinkling upon between corn particle and to mix thoroughly, then steam in rice steamer with corn is laid in, and open steaming rice steamer water discharge valve, the draining being convenient to rice is discharged outside cage, then in corn, several eyelets are beaten with stainless drill rod, pitch-row 15 cm, drill rod is slowly inserted in corn until steam rice steamer base plate during eyelet work, then drill rod is rotated in a clockwise direction 360 degree, finally close water discharge valve and heat, until corn meal reaches outer hard interior soft, interior without the white heart, loosen and do not stick with paste, thoroughly and not rotten, uniformity, and rice water content is advisable 65 ~ 68%,
(7) rice process: the rice cooked is spread out in time and ceaselessly turns, after rice naturally cools to 28 ~ 37 DEG C of being beneficial to organism of fermentation growth and breeding, start to carry out first time uniformly spread distiller's yeast, spreading bent amount is 0.35%, carry out second time after rice and distiller's yeast being stirred again and spread distiller's yeast, spreading bent amount is still 0.35%;
(8) fall cylinder: in cleaning with sterilize saccharification cylinder bottom clean and spread a little distiller's yeast, then rice process put into cylinder and be barricaded as the recessed round nest of horn shape of putting upside down, then on rice, spilling a little distiller's yeast again, the gauze of finally breathing freely in cylinder lid;
(9) saccharification: the cylinder that falls carries out saccharification, controls room temperature at 22 ~ 28 DEG C between saccharificatinn period, and product temperature control is at 28 ~ 33 DEG C, and saccharification time is 36 ~ 72 hours;
(10) female wine soaks: poured in vat by mash, then interpolation alters female wine of steaming to increase the peculiar fragrance of former wine corn, and the ratio of charging capacity and female wine is 1:2.0, and alcoholic strength controls at 35 ~ 40 degree,
?immersion process controls to allow a meter wine with dregs be suspended in above female wine;
(11) squeeze: through female wine of first phase ageing, it has possessed color and luster, mouthfeel, the local flavor of yellow rice wine substantially, then by the mode of squeezing, yellow rice wine and vinasse are isolated yellow rice wine stock liquid;
(12) clarify: squeezing yellow rice wine stock liquid is out injected settling pond and carry out naturally clarifying for 48 hours, then with pump supernatant liquid pumped into and blend pond and obtain original wine;
(13) solution cavity storage: original wine is put into pithos and after sealing, moved into karst cave and carry out the storage of more than 1 year and obtain finished wine.
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| CN201510258404.5A CN104928101A (en) | 2015-05-20 | 2015-05-20 | Corn wine and production method thereof |
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| CN201510258404.5A CN104928101A (en) | 2015-05-20 | 2015-05-20 | Corn wine and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670868A (en) * | 2016-04-08 | 2016-06-15 | 金成玄 | Saccharomyces cerevisiae, rice wine and preparation method of saccharomyces cerevisiae and rice wine |
| CN107653141A (en) * | 2017-11-23 | 2018-02-02 | 刘青松 | A kind of preparation method of malt corn wine |
| CN109401891A (en) * | 2018-12-28 | 2019-03-01 | 海宁佬咖食品科技有限公司 | Luzhou-flavor liquo and its processing method |
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| CN103146527A (en) * | 2013-03-11 | 2013-06-12 | 刘冲启 | Production method of corn wine |
| CN103333765A (en) * | 2013-06-14 | 2013-10-02 | 刘春华 | Multi-grain-seed rice wine |
| CN104293599A (en) * | 2014-11-13 | 2015-01-21 | 向金环 | Millet wine and preparation method thereof |
| CN104560492A (en) * | 2013-10-12 | 2015-04-29 | 广西东兰县墨米酒厂 | Black glutinous rice wine and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103146527A (en) * | 2013-03-11 | 2013-06-12 | 刘冲启 | Production method of corn wine |
| CN103333765A (en) * | 2013-06-14 | 2013-10-02 | 刘春华 | Multi-grain-seed rice wine |
| CN104560492A (en) * | 2013-10-12 | 2015-04-29 | 广西东兰县墨米酒厂 | Black glutinous rice wine and production method thereof |
| CN104293599A (en) * | 2014-11-13 | 2015-01-21 | 向金环 | Millet wine and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670868A (en) * | 2016-04-08 | 2016-06-15 | 金成玄 | Saccharomyces cerevisiae, rice wine and preparation method of saccharomyces cerevisiae and rice wine |
| CN107653141A (en) * | 2017-11-23 | 2018-02-02 | 刘青松 | A kind of preparation method of malt corn wine |
| CN109401891A (en) * | 2018-12-28 | 2019-03-01 | 海宁佬咖食品科技有限公司 | Luzhou-flavor liquo and its processing method |
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Application publication date: 20150923 |