CN105018286A - Black rice edible fungus health-care yellow wine and preparation method thereof - Google Patents
Black rice edible fungus health-care yellow wine and preparation method thereof Download PDFInfo
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- CN105018286A CN105018286A CN201510444977.7A CN201510444977A CN105018286A CN 105018286 A CN105018286 A CN 105018286A CN 201510444977 A CN201510444977 A CN 201510444977A CN 105018286 A CN105018286 A CN 105018286A
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 19
- 241000233866 Fungi Species 0.000 title claims abstract description 11
- 235000014101 wine Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
- 229920002401 polyacrylamide Polymers 0.000 claims abstract description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical class O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 8
- 235000019713 millet Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 7
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 7
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 7
- 241000499912 Trichoderma reesei Species 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 6
- 229940106157 cellulase Drugs 0.000 claims abstract description 6
- 238000001179 sorption measurement Methods 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 235000019991 rice wine Nutrition 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 25
- 239000000706 filtrate Substances 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- 235000013339 cereals Nutrition 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 9
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 8
- 230000004048 modification Effects 0.000 claims description 7
- 238000012986 modification Methods 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000003204 osmotic effect Effects 0.000 claims description 6
- ZBAFFZBKCMWUHM-UHFFFAOYSA-N propiram Chemical compound C=1C=CC=NC=1N(C(=O)CC)C(C)CN1CCCCC1 ZBAFFZBKCMWUHM-UHFFFAOYSA-N 0.000 claims description 6
- 229950003779 propiram Drugs 0.000 claims description 6
- 229940092258 rosemary extract Drugs 0.000 claims description 6
- 235000020748 rosemary extract Nutrition 0.000 claims description 6
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 241000209094 Oryza Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000005374 membrane filtration Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 3
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- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 125000004029 hydroxymethyl group Chemical group [H]OC([H])([H])* 0.000 abstract 3
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- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 229920001218 Pullulan Polymers 0.000 abstract 1
- 239000004373 Pullulan Substances 0.000 abstract 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 abstract 1
- 230000016615 flocculation Effects 0.000 abstract 1
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- 235000019423 pullulan Nutrition 0.000 abstract 1
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- 238000004519 manufacturing process Methods 0.000 description 2
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- 229920002472 Starch Polymers 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
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Abstract
The invention discloses black rice edible fungus health-care yellow wine which comprises the following components in parts by weight: millet, black rice, fresh needle mushroom, elm, bamboo shavings, fleece-flower root, cordyceps sinensis, Chinese yam, honey, succinic acid, trichoderma reesei, pullulan yeast, cellulase, yellow wine active dry yeast, hydroxymethyl chitosan, polyacrylamide and thermally modified diatomite. The invention adopts steam thermal steaming, microwave heating dehydration hardening and hot water sprinkling to promote curing to the raw materials, thus improving the liquefaction and saccharification effect of the raw materials; the adopted hydroxymethyl chitosan as the fermentation promoter provides nutrition for bacteria and yeast through adsorption during fermentation to promote the fermentation, and polyacrylamide and tween-40 are adopted at the later stage of fermentation to increase the activity of the yeast with gradually reduced activity, reduce the residual sugar content of the product and inhibit the alcoholic strength; in aging, hydroxymethyl chitosan and polyacrylamide with flocculation cooperate with thermal modified diatomite to adsorb and clarify turbid body of yellow wine liquid.
Description
Technical field
The invention belongs to yellow rice wine manufacture field, be specifically related to a kind of black rice edible fungus health-care yellow rice wine and preparation method.
Background technology
Yellow rice wine is one of ancient wine kind of China, distributed more widely, various in style.It is with under the acting in conjunction of the contained multiple-microorganism such as yeast for brewing rice wine and wheat koji, carry out open " dual fermentation ", by the mashing in raw material, yeast utilizes sugar to generate alcohol, the compositions such as protein and fat become organic acid, amino acid, ester and potato spirit after microbial process, because nutritive substance enriches, have the laudatory title of " liquid cake ", in brewing yellow rice wine process, yeast is as key microorganisms, be the important propulsion source of fermentation, yeast not only decomposes the sugar in karusen or assimilation starch and dextrin, produces ethanol; Meanwhile, the quality of yeast fermentation performance, the difference of meta-bolites directly has influence on the local flavor of yellow rice wine, mouthfeel and the yield of liquor.Moreover the long secondary fermentation of low temperature, along with the accumulation gradually of alcohol, can produce toxic action to yeast, affect the growing multiplication of yeast, and then affect final the yield of liquor; Meanwhile, dense distiller's wort liquid, can affect further growth and the Fermentation Function of yeast; So in brewing process, need people's for a change yeasting coordinate osmophilic strain, resistance to high alcohol, acidproof yeast, just can reach ferment speed block, liquor-producing ability is strong, leavening property good, and then production high-quality yellow rice wine; Equally, high-quality yellow rice wine be unable to do without fermentation after the process in later stage, post-processed will promote the color of yellow rice wine further, improves it and clarifies thorough degree of stability.
Yellow rice wine is with a long history, because it is nutritious, is loved by the people, and along with the raising of people's health care consciousness, the safe yellow rice wine of exploitation health care is extremely urgent.
Summary of the invention
The present invention is directed to the development requirement of yellow rice wine, propose a kind of black rice edible fungus health-care yellow rice wine and preparation method.
The technical solution used in the present invention is as follows:
A kind of black rice edible fungus health-care yellow rice wine, it is characterized in that, comprise following parts by weight of component: glutinous millet 60-80, black rice 80-120, fresh needle mushroom 15-18, elm ear 10-12, caulis bambusae in taenian 8-10, Tuber Fleeceflower Root 6-7, Cordyceps sinensis 5-6, Chinese yam 6.5-6.7, honey 3-5, succsinic acid 2.8-3, rosemary extract 0.3-0.4, Trichodermareesei 1.1-1.3, Propiram yeast 1.2-1.3, cellulase 0.9-1.1, to high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure have the yellow rice wine active dry yeast 1.4-1.8 of well tolerable property, carboxymethyl chitosan 2.2-2.3, polyacrylamide 1.2-1.4, Tween-40 0.6-0.8, heat modification diatomite 1.7-2, appropriate pure water.
A kind of black rice edible fungus health-care yellow rice wine preparation method, is characterized in that, comprise the following steps:
(1), glutinous millet, black rice are cleaned, add 5-7 water soaking 13-20h doubly fully to absorb water to the grain of rice, soak water through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 30-45min at 35-45 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-45min at 105-115 DEG C, obtain sterilizing filtrate for subsequent use, by fresh needle mushroom, elm ear, caulis bambusae in taenian dry in the air after cleaning to moisture content be the 15-20% of gross weight, be cut into small pieces, obtain mushroom material for subsequent use, by Tuber Fleeceflower Root, Cordyceps sinensis, Chinese yam is dried in the air to surface after cleaning does not have moisture, pulverize, cross 20 orders, obtain auxiliary material for subsequent use, by mushroom material, auxiliary material and sterilizing filtrate are mixed even, the steamer grain device put into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, adopt interval microwave heating and hot water sprinkle process 2-5 time therebetween, each microwave treatment time is 25-65s, microwave heating and hot water sprinkle are separated by 2-3min, without the raw heart to raw material, ripe and do not sticked and steam grain to obtain slaking material for subsequent use,
(2), slaking material being carried out spread cooling out makes it cool, to be cooled to 25-28 DEG C time, add the Homogeneous phase mixing liquid of honey, succsinic acid, rosemary extract and carboxymethyl chitosan, activation Propiram yeast, activation Trichodermareesei, cellulase, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, altar mouth is sealed with 4-6 layer gauze, under 21-26 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), yellow rice wine active dry yeast high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure to well tolerable property adding sterilizing filtrate and activation in fermentation material will be treated, the lid sealing of tank mouth, constant temperature culture 4-5d under 25-32 DEG C of condition, transfer 16-22 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized polyacrylamide and Tween-40 by automatic suction apparatus simultaneously, secondary fermentation time 10-20d, between yeast phase, 2-3h is stirred every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 110-120 DEG C is adopted to decoct wine 20-50min yellow rice wine liquid, add heat modification diatomite afterwards, after stirring, put into ageing tank ageing 4-6 at 16-25 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
Beneficial effect of the present invention is embodied in:
The present invention adopts the compatibility glutinous millet such as fresh needle mushroom and black rice to prepare yellow rice wine, makes goods have abundant nutrition, plays health-care effect; The steaming of water vapour heat, microwave heating dehydration sclerosis and hot water sprinkle accelerating are adopted to raw material, improves and steam grain effect, improve liquefaction and the saccharification result of raw material; This fermentation accelerant of carboxymethyl chitosan adopted, in fermentation, nutrition is provided to bacterium and yeast by adsorption, promote the carrying out of fermentation, phase adopts polyacrylamide and Tween-40 after fermentation, increases the active yeast activity reduced gradually, extends the fermentative activity under its low temperature and fermentation time, reduce the residual sugar amount of goods, inhibit alcoholic strength; In ageing, heat modification diatomite worked in coordination with by carboxymethyl chitosan and the polyacrylamide with throwing out, carries out adsorption clarification to the muddy body of yellow rice wine liquid; Enrich the formation of fermented material, the color of goods must be optimized.
Embodiment
Embodiment
Black rice edible fungus health-care yellow rice wine described in the present embodiment, it is characterized in that, comprise following parts by weight of component: glutinous millet 70, black rice 100, fresh needle mushroom 16.5, elm ear 11, caulis bambusae in taenian 9, Tuber Fleeceflower Root 6.5, Cordyceps sinensis 5.5, Chinese yam 6.6, honey 4, succsinic acid 2.9, rosemary extract 0.35, Trichodermareesei 1.2, Propiram yeast 1.25, cellulase 1, to high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure have the yellow rice wine active dry yeast 1.6 of well tolerable property, carboxymethyl chitosan 2.25, polyacrylamide 1.3, Tween-40 0.7, heat modification diatomite 1.85, appropriate pure water.
Black rice edible fungus health-care yellow rice wine preparation method described in the present embodiment, is characterized in that, comprise the following steps:
(1), glutinous millet, black rice are cleaned, add 5-7 water soaking 13-20h doubly fully to absorb water to the grain of rice, soak water through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 30-45min at 35-45 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-45min at 105-115 DEG C, obtain sterilizing filtrate for subsequent use, by fresh needle mushroom, elm ear, caulis bambusae in taenian dry in the air after cleaning to moisture content be the 15-20% of gross weight, be cut into small pieces, obtain mushroom material for subsequent use, by Tuber Fleeceflower Root, Cordyceps sinensis, Chinese yam is dried in the air to surface after cleaning does not have moisture, pulverize, cross 20 orders, obtain auxiliary material for subsequent use, by mushroom material, auxiliary material and sterilizing filtrate are mixed even, the steamer grain device put into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, adopt interval microwave heating and hot water sprinkle process 2-5 time therebetween, each microwave treatment time is 25-65s, microwave heating and hot water sprinkle are separated by 2-3min, without the raw heart to raw material, ripe and do not sticked and steam grain to obtain slaking material for subsequent use,
(2), slaking material being carried out spread cooling out makes it cool, to be cooled to 25-28 DEG C time, add the Homogeneous phase mixing liquid of honey, succsinic acid, rosemary extract and carboxymethyl chitosan, activation Propiram yeast, activation Trichodermareesei, cellulase, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, altar mouth is sealed with 4-6 layer gauze, under 21-26 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), yellow rice wine active dry yeast high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure to well tolerable property adding sterilizing filtrate and activation in fermentation material will be treated, the lid sealing of tank mouth, constant temperature culture 4-5d under 25-32 DEG C of condition, transfer 16-22 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized polyacrylamide and Tween-40 by automatic suction apparatus simultaneously, secondary fermentation time 10-20d, between yeast phase, 2-3h is stirred every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 110-120 DEG C is adopted to decoct wine 20-50min yellow rice wine liquid, add heat modification diatomite afterwards, after stirring, put into ageing tank ageing 4-6 at 16-25 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
Claims (2)
1. a black rice edible fungus health-care yellow rice wine, it is characterized in that, comprise following parts by weight of component: glutinous millet 60-80, black rice 80-120, fresh needle mushroom 15-18, elm ear 10-12, caulis bambusae in taenian 8-10, Tuber Fleeceflower Root 6-7, Cordyceps sinensis 5-6, Chinese yam 6.5-6.7, honey 3-5, succsinic acid 2.8-3, rosemary extract 0.3-0.4, Trichodermareesei 1.1-1.3, Propiram yeast 1.2-1.3, cellulase 0.9-1.1, to high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure have the yellow rice wine active dry yeast 1.4-1.8 of well tolerable property, carboxymethyl chitosan 2.2-2.3, polyacrylamide 1.2-1.4, Tween-40 0.6-0.8, heat modification diatomite 1.7-2, appropriate hot water, appropriate water.
2. a black rice edible fungus health-care yellow rice wine preparation method, is characterized in that, comprise the following steps:
(1), glutinous millet, black rice are cleaned, add 5-7 water soaking 13-20h doubly fully to absorb water to the grain of rice, soak water through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 30-45min at 35-45 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-45min at 105-115 DEG C, obtain sterilizing filtrate for subsequent use, by fresh needle mushroom, elm ear, caulis bambusae in taenian dry in the air after cleaning to moisture content be the 15-20% of gross weight, be cut into small pieces, obtain mushroom material for subsequent use, by Tuber Fleeceflower Root, Cordyceps sinensis, Chinese yam is dried in the air to surface after cleaning does not have moisture, pulverize, cross 20 orders, obtain auxiliary material for subsequent use, by mushroom material, auxiliary material and sterilizing filtrate are mixed even, the steamer grain device put into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, adopt interval microwave heating and hot water sprinkle process 2-5 time therebetween, each microwave treatment time is 25-65s, microwave heating and hot water sprinkle are separated by 2-3min, without the raw heart to raw material, ripe and do not sticked and steam grain to obtain slaking material for subsequent use,
(2), slaking material being carried out spread cooling out makes it cool, to be cooled to 25-28 DEG C time, add the Homogeneous phase mixing liquid of honey, succsinic acid, rosemary extract and carboxymethyl chitosan, activation Propiram yeast, activation Trichodermareesei, cellulase, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, altar mouth is sealed with 4-6 layer gauze, under 21-26 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), yellow rice wine active dry yeast high concentration ethanol, high concentration sugar, high density lactic acid and high osmotic pressure to well tolerable property adding sterilizing filtrate and activation in fermentation material will be treated, the lid sealing of tank mouth, constant temperature culture 4-5d under 25-32 DEG C of condition, transfer 16-22 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized polyacrylamide and Tween-40 by automatic suction apparatus simultaneously, secondary fermentation time 10-20d, between yeast phase, 2-3h is stirred every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 110-120 DEG C is adopted to decoct wine 20-50min yellow rice wine liquid, add heat modification diatomite afterwards, after stirring, put into ageing tank ageing 4-6 at 16-25 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107279946A (en) * | 2017-05-22 | 2017-10-24 | 安徽海神黄酒集团有限公司 | A kind of preparation method of mushroom cooking wine |
| CN107502507A (en) * | 2017-09-13 | 2017-12-22 | 福建沉缸酒酿造有限公司 | Healthy half-dry type red rice yellow wine and its brewing method |
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| CN1580225A (en) * | 2003-08-06 | 2005-02-16 | 王青春 | Yellow rice wine and its preparing method |
| CN101676377A (en) * | 2008-09-19 | 2010-03-24 | 上海创博生态工程有限公司 | Method for brewing a yellow wine using enzyme preparation and multi-bacteria |
| CN104130902A (en) * | 2014-08-07 | 2014-11-05 | 河南聚珍农业科技发展有限公司 | Chinese yam yellow wine and preparation process thereof |
| CN104479951A (en) * | 2014-11-27 | 2015-04-01 | 河南聚珍农业科技发展有限公司 | Fermented Huai chrysanthemum contained yellow wine and preparation method thereof |
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2015
- 2015-07-27 CN CN201510444977.7A patent/CN105018286A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1580225A (en) * | 2003-08-06 | 2005-02-16 | 王青春 | Yellow rice wine and its preparing method |
| CN101676377A (en) * | 2008-09-19 | 2010-03-24 | 上海创博生态工程有限公司 | Method for brewing a yellow wine using enzyme preparation and multi-bacteria |
| CN104130902A (en) * | 2014-08-07 | 2014-11-05 | 河南聚珍农业科技发展有限公司 | Chinese yam yellow wine and preparation process thereof |
| CN104479951A (en) * | 2014-11-27 | 2015-04-01 | 河南聚珍农业科技发展有限公司 | Fermented Huai chrysanthemum contained yellow wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279946A (en) * | 2017-05-22 | 2017-10-24 | 安徽海神黄酒集团有限公司 | A kind of preparation method of mushroom cooking wine |
| CN107502507A (en) * | 2017-09-13 | 2017-12-22 | 福建沉缸酒酿造有限公司 | Healthy half-dry type red rice yellow wine and its brewing method |
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