CN105029606A - Preparation method of jasmine vinegar beverage - Google Patents
Preparation method of jasmine vinegar beverage Download PDFInfo
- Publication number
- CN105029606A CN105029606A CN201510367538.0A CN201510367538A CN105029606A CN 105029606 A CN105029606 A CN 105029606A CN 201510367538 A CN201510367538 A CN 201510367538A CN 105029606 A CN105029606 A CN 105029606A
- Authority
- CN
- China
- Prior art keywords
- jasmine
- vinegar
- vinegar beverage
- preparation
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 111
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 93
- 239000000052 vinegar Substances 0.000 title claims abstract description 93
- 235000013361 beverage Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000005385 Jasminum sambac Species 0.000 title description 94
- 240000007594 Oryza sativa Species 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 239000003205 fragrance Substances 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000207840 Jasminum Species 0.000 claims abstract 18
- 239000007788 liquid Substances 0.000 claims description 23
- 235000021552 granulated sugar Nutrition 0.000 claims description 19
- 230000002265 prevention Effects 0.000 claims description 14
- 239000000919 ceramic Substances 0.000 claims description 12
- 239000011521 glass Substances 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 6
- 241001411320 Eriogonum inflatum Species 0.000 claims description 6
- 238000004880 explosion Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 210000004185 liver Anatomy 0.000 abstract description 8
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- 208000001848 dysentery Diseases 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 208000035240 Disease Resistance Diseases 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 230000004377 improving vision Effects 0.000 abstract 1
- 230000009323 psychological health Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 230000003867 tiredness Effects 0.000 abstract 1
- 208000016255 tiredness Diseases 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 14
- 206010010774 Constipation Diseases 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 10
- 239000008280 blood Substances 0.000 description 10
- 230000004060 metabolic process Effects 0.000 description 10
- 230000001133 acceleration Effects 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 230000003203 everyday effect Effects 0.000 description 6
- 230000006870 function Effects 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 6
- 230000032683 aging Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 210000001367 artery Anatomy 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 206010016256 fatigue Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical group CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 208000034189 Sclerosis Diseases 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000002075 anti-alcohol Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000002537 cosmetic Substances 0.000 description 3
- 230000003908 liver function Effects 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 2
- 206010012289 Dementia Diseases 0.000 description 2
- 208000020401 Depressive disease Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 206010000496 acne Diseases 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000037396 body weight Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000020510 functional beverage Nutrition 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 229930007744 linalool Natural products 0.000 description 2
- 230000003340 mental effect Effects 0.000 description 2
- VAMXMNNIEUEQDV-UHFFFAOYSA-N methyl anthranilate Chemical compound COC(=O)C1=CC=CC=C1N VAMXMNNIEUEQDV-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010016717 Fistula Diseases 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 241001113926 Gelsemium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001505409 Jasminum mesnyi Species 0.000 description 1
- 235000007457 Jasminum sambac Nutrition 0.000 description 1
- XMLSXPIVAXONDL-PLNGDYQASA-N Jasmone Chemical compound CC\C=C/CC1=C(C)CCC1=O XMLSXPIVAXONDL-PLNGDYQASA-N 0.000 description 1
- BTJXBZZBBNNTOV-UHFFFAOYSA-N Linalyl benzoate Chemical compound CC(C)=CCCC(C)(C=C)OC(=O)C1=CC=CC=C1 BTJXBZZBBNNTOV-UHFFFAOYSA-N 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 208000019914 Mental Fatigue Diseases 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 206010040925 Skin striae Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 235000020940 control diet Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000003890 fistula Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 208000006443 lactic acidosis Diseases 0.000 description 1
- 208000024714 major depressive disease Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 201000003995 melancholia Diseases 0.000 description 1
- 201000003102 mental depression Diseases 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229940102398 methyl anthranilate Drugs 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 231100000241 scar Toxicity 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- XMLSXPIVAXONDL-UHFFFAOYSA-N trans-jasmone Natural products CCC=CCC1=C(C)CCC1=O XMLSXPIVAXONDL-UHFFFAOYSA-N 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of a jasmine vinegar beverage. The purely natural jasmine vinegar beverage is obtained by adopting fresh jasmine, removing flower bases, adding white sugar for sealing fermentation after flower buds are grown, blossom and emit a nice smell and finally adding pure rice vinegar for brewing. The jasmine vinegar beverage prepared by the method keeps the white color of the jasmine, and emits purely natural fragrance slowly; after being taken, the jasmine vinegar beverage has the efficacy of clearing liver and improving vision, helping produce saliva and slake thirst, and eliminating phlegm and treating dysentery, and more importantly has the efficacy of beautifying and delaying senescence; a user can add a proper amount of honey and water during drinking according to personal preference; the jasmine vinegar beverage is capable of quickly supplementing physical power, allaying tiredness and enhancing disease resistance, is suitable for people of all ages, is tasty and beneficial to physical and psychological health, and prolongs the life of people.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of Jasmine vinegar beverage.
Background technology
Jasmine, another name: jasmine, Latin literary fame:
jasminumsambac (L.) Ait, the upright or climbing shrub of Oleaceae, gelsemium, up to 3 meters.Sprig is cylindrical or slightly flatten shape, hollow sometimes, dredges by pubescence.Leaf to life, Dan Ye, blade papery, circular, oval, ovum shape is oval or obovate, two terminal circle or blunt, base portion is micro-heart sometimes, slightly recessed or recessed above, below protruding, thready pulse at two sides Chang Mingxian, microprotrusion, except below between arteries and veins armpit except normal tool tuft, all the other are without hair; Sliver Long Circle is to subcircular, and tip is round or blunt.Fruit is spherical, in atropurpureus.The florescence 5-8 month, the fruit phase 7-9 month.The Hua Jixiang of jasmine is famous jasmine tea raw material and important flavor of raw material; Flower, leaf is medicinal controls red eye, swell pain, and has relieving cough and reducing sputum effect.
Jasmine originates in India, and existing extensively planting is planted in subtropical zone.Mainly be distributed in China, Iran, Egypt, Turkey, Morocco, Algeria, Tunisia, and the Mediterranean country such as Spain, France, Italy, Southeast Asian countries all has cultivation.The Jasmine base of Largest In China is positioned at Heng County, Guangxi Zhuang Autonomous Region Nanning City, and whole county cultivated area reaches 100,000 mu, flower-grower 330,000 people, and produce fresh flower 80,000 tons per year, jasmine flower production accounts for national total output more than 80%, accounts for world's total amount more than 60%.This county plantation Jasmine is with a long history, has six or seven one-hundred-year histories according to legend, and the Heng County Jasmine florescence early, the florescence is long, bud is large, output is high, quality is good, thick flavor and famous.The State Administration of Forestry, Chinese flower association called after " township of Chinese jasmine ", State General Administration for Quality Supervision's approval implements geography symbol product protection to Heng County Jasmine.Jasmine industry in Heng County is mainly based on fresh flower scenting tea, and also have the producer of a small amount of several production Jasmine medicinal extract and absolute oil, the industrial structure is comparatively simple.
The pistil of the jasmine fresh flower picked also has vitality, the Jasmine after plucking daytime, and evening is after growing flower, still constantly tell perfume (or spice), tell in fragrant process in whole evening, occur telling fragrant peak period for four to five times, the fresh flower pistil picked is told in fragrant process and is given off a strong fragrance, natural pure and beautiful.
About jasmine beverage, document is also had to describe the preparation method of some this respects, as:
Chinese patent: " jasmine tea beverage ", application number: 200910150638.2; Application (patent right) people: Suntory Beverage & Food Limited; Summary: even if drink the jasmine tea beverage that also can make us being satisfied with very much on fragrance under the invention provides the temperature below room temperature.Relative to the linalool of jasmine tea and the gross weight (A) of methyl anthranilate, part by weight (B)/(A) of phenmethylol (B) is more than 1.90.
Chinese patent: " a kind of slush containing Jasmine, honey and preparation method thereof ", application number: 201210377207.1; Application (patent right) people: Yunnan cold cloud food and drink Co., Ltd; Summary: the invention provides a kind of slush containing Jasmine, honey and preparation method thereof, belong to food processing field.Slush comprises white sugar, dried jasmine flower, honey, stabilizing agent, acidity regulator, sweetener, flavoring essence and water; Percentage by weight is white sugar 9-15%, dried jasmine flower 2-7%, honey 5-10%, stabilizing agent 0.1-0.5%, acidity regulator 0.1-0.5%, sweetener 0.01-0.03%, flavoring essence 0.05-0.15%, and surplus is water; Formula Design of the present invention is reasonable, and mouthfeel is pleasant, makes full use of the existing Of Flower Resources in Yunnan, honey resource, makes the product of production have unique, pure and fresh jasmin, also saturating the sweet fragrance of honey; Facilitate the conversion on the spot of resource, for local expanding economy contributes simultaneously.
Chinese patent: " a kind of vinegar beverage with anti-alcohol function ", application number: 201310432698.X; Application (patent right) people: Hebei Tiantian Dairy Industry Group Co., Ltd.; Summary: the invention discloses a kind of vinegar beverage with anti-alcohol function, is composed of the following components: vinegar 1200 ~ 1500 milliliters, plant extraction liquid 800 ~ 1000 milliliters, 10 ~ 20 grams, brown sugar, glucose 20 ~ 30 grams, honey 10 ~ 20 grams; Described plant extraction liquid is made up of the raw material of following weight portion: 10 ~ 20 parts, the leaf of bamboo, Jasmine 10 ~ 20 parts, dried orange peel 10 ~ 20 parts, 10 ~ 20 parts, ginger, matrimony vine 5 ~ 15 parts, red date 15 ~ 25 parts, honeysuckle 10 ~ 20 parts, hawthorn 20 ~ 40 parts, fig 10 ~ 20 parts.The vinegar beverage with anti-alcohol function of the present invention is that a kind of can acceleration reduces alcohol content in blood; and energy makeup energy in time; improve blood sugar concentration; and stomach, liver are had to the sobering-up beverage of protective effect; through using for many years; sober up effect is desirable, and general about 20 minutes can take effect, can sober up completely in 1 hour.Chinese patent: " a kind of nectar cosmetic liquid with jasmine flower composition ", application number: 201310545388.9; Application (patent right) people: Cao Shulin; Summary: the invention provides a kind of nectar cosmetic liquid with jasmine flower composition, relate to cosmetics and functional beverage field, be prepared from by following raw material components: Jasmine 25-35 part, honey 8-12 part, vinegar 1.5-2.5 part, water 50-65 part.Nectar beautifying liquid provided by the invention, can inside and outside dual-purpose, reliable, have no side effect, and is applicable to permanent use; Often take as a kind of functional beverage, have the effect of regulation and control diet structure and eating habit, health slimming, maintenance body weight function are remarkable.
The jasmine beverage of above document introduction does not all digest, the function of dispelling fatigue and beauty treatment, and " vinegar " of our ancestor's invention, aging refuse can be discharged in acceleration bodies, enhance metabolism, make the alkalescent that blood is kept fit, high fat of blood and artery sclerosis, diabetes can also be prevented, promote calcium absorption, prevention of osteoporosis etc.So vinegar has become healthy a magic weapon!
Nine large health-care effects of vinegar: 1, dispelling fatigue: the lactic acidosis in body can be water and carbonic acid by vinegar, has effect of dispelling fatigue; 2, help digest, improve poor appetite: vinegar can promote that the blood circulation in body is with metabolic, alleviates mental fatigue and pressure; Again because vinegar can accelerate the digestion to protein, stomach is helped to digest, so can poor appetite be improved; 3, prevention of arterial sclerosis: during the excessive acidifying of blood, unnecessary lactic acid can be combined with vascular tissue, causes the disease such as artery sclerosis, hypertension.Because vinegar can promote to remove lactic acid, blood can be made to maintain health status, preventing hypertension, artery sclerosis so be often jealous; 4, liver function is improved: vinegar promotes synthesis and the metabolism of liver internal protein, and help liver decomposing alcohol, acceleration of alcohol excretes, and can reduce fatty liver and alcoholism; 5, prevention of obesity: vinegar can metabolism in acceleration bodies, stops fat deposition in vivo, be conducive to keeping ideal body weight; 6, improve constipation: vinegar can promote digesting and assimilating in body, be conducive to unnecessary sugar to burn completely, and the wriggling of intestines can be promoted, thus improve constipation; 7, prevent sclerodesmia: the elderly drinks appropriate vinegar in daily life, can retardation motion time the acidification of blood that produces, prevention sclerodesmia, prevents various rheumatalgia and neuralgia; 8, skin maintenance, to delay senility: vinegar can adjust functions of intestines and stomach, promote digestion and metabolism, discharge aging refuse, improve constipation, make enteron aisle keep young state.Can also avoid because of the pimples caused by constipation, whelk, the various transference cure such as also can make headache, shoulder is ached.Therefore make us feeling spirit and QI cleaning, radiant; 9. prevention is dull-witted: vinegar contains vitamin and quality amino acids, and containing making effect of the normal keep-alive of blood, can promote mental and notice, can also prevent dementia so be often jealous.
Edible make vinegar be divided into make vinegar, grain vinegar and fruits vinegar.More common grain vinegar has Oryza glutinosa vinegar, brown rice vinegar, heart of a lotus seed benevolence vinegar, polished rice vinegar; More common fruits vinegar then has apple vinegar, red grape vinegar, pineapple vinegar, mulberry fruit vinegar etc.So useful to health since be often jealous, the people of many countries have started to utilize natural making vinegar, the various fruit of admixture or Chinese medicine, soak out the healthy vinegar of good to eat useful health again.
Summary of the invention
In order to solve the deficiencies in the prior art, the invention provides a kind of preparation method of Jasmine vinegar beverage, adopting fresh Jasmine, remove Hua Di, bud through grow flower open tell perfume (or spice) after, add white sugar sealing and fermenting, it is brewed finally to add pure rice vinegar, namely a kind of Jasmine vinegar beverage of pure natural is obtained, its vinegar still can keep the color of Jasmine, and delicate fragrance released by vinegar, uncap, also can fly away the sweet fragrance of Jasmine in air, can drink as a kind of beauty treatment beverage in daily life.
Technical scheme of the present invention is:
A preparation method for Jasmine vinegar beverage, is characterized in that: comprise the following steps:
(1) pluck the fresh jasmine fresh flower that a bud just ready to burst, remove Hua Di, at the indoor flower-growing 3 ~ 5 hours of 25 ~ 35 DEG C, make bud open into brave claw-like, the Jasmine fragrance spuing strong;
(2) be the ratio of 5 ~ 20:1.5 ~ 6 according to the ratio of weight and number of Jasmine and white granulated sugar, take the place mat mode of one deck white granulated sugar one deck Jasmine, be put in the vial or ceramic pot being with bottle stopper, filling volume to 1/3 ~ 1/2, sealing and fermenting 1 month, obtains fermented liquid at normal temperatures;
(3) add pure rice vinegar, brewed 3 months toward fermented liquid, the Jasmine vinegar beverage containing Jasmine can be obtained; The acetate concentration of described pure rice vinegar is 3 ~ 8%, adds 0.5-1 times that volume is fermented liquid.
In step (2), Jasmine and white granulated sugar sealing and fermenting first 10 days, need regularly to be vented, Prevention on glass bottle or the excessive explosion of ceramic pot pressure.
In step (3), when the Jasmine vinegar beverage obtained is drunk, honey and water can be added further.
Jasmine, recording Jasmine in " Chinese medicine voluminous dictionary " has " regulating qi to alleviate mental depression, ward off dirty and in " effect, and dysentery, stomachache, conjunctivitis and sore etc. are had to the effect of good eliminating inflammation and expelling toxin.Normal drink Jasmine, has and clears liver and improve vision, promotes the production of body fluid to quench thirst, eliminates the phlegm and control dysentery, defaecation Li Shui, expel pathogenic wind from the body surface, treat fistula, hard tooth, beneficial strength, hypotensive, cardiac stimulant, preventing decayed tooth antiradiation injury, anticancer, anti-ageing effect, people is promoted longevity, physically and mentally healthy.
Outstanding substantive distinguishing features of the present invention and significant progress are:
1, the Jasmine vinegar beverage that the preparation method of Jasmine vinegar beverage of the present invention is prepared from, adopt fresh Jasmine, remove Hua Di, bud is after growing flower into brave claw-like, fresh Jasmine and white granulated sugar are pickled, finally add that pure rice vinegar is brewed to be formed, remain the color that Jasmine is pure white, distribute the fragrance of pure natural, fragrance slowly releases perfume (or spice), drink one glass every day, spirit gas is good, can also harden by prevention of arterial, prevention sclerodesmia, prevention of obesity, metabolism in acceleration bodies, improve liver function, promote synthesis and the metabolism of liver internal protein, improve constipation, promote digesting and assimilating in body.For the elderly, vinegar contains vitamin and quality amino acids, and containing making effect of the normal keep-alive of blood, can promote mental and notice, can also prevent dementia so be often jealous.
2, Jasmine vinegar beverage of the present invention has and clears liver and improve vision, promotes the production of body fluid to quench thirst, eliminates the phlegm and control effect of dysentery, and the more important thing is to have skin maintenance, function of delaying senility, vinegar can adjust functions of intestines and stomach, promote digestion and metabolism, discharge aging refuse, improve constipation, make enteron aisle keep young state.Can also avoid because of the pimples caused by constipation, whelk, the various transference cure such as also can make headache, shoulder is ached, can make us feeling spirit and QI cleaning, radiant, people is promoted longevity, physically and mentally healthy.
3, women drinks appropriate Jasmine vinegar beverage every day and can improve looks; skin care; because Jasmine contains the main component such as jasmone, phenmethylol and ester class thereof, linalool, benzoic acid linalool ester; there is good effect for the moist colour of skin, also have good protective effect to stomach, and can refresh oneself; particularly for the skin of dry, responsive, aging, scar and striae of pregnancy; can play the moisture content and elasticity that keep skin, balance hormone, improves the effects such as puerperal melancholia.
4, when Jasmine vinegar beverage of the present invention is drunk, can add appropriate honey and water dilution, can regain one's strength of body rapidly, dispelling fatigue, builds up one's resistance to disease.
5, raw material of the present invention is easy to get, cheap, and preparation technology is simple, can drink for the preparation of individual workship of family, all-ages, or a kind of healthy vinegar of good to eat useful health again.
Detailed description of the invention
Embodiment 1
A preparation method for Jasmine vinegar beverage, is characterized in that: comprise the following steps:
(1) pluck the fresh jasmine fresh flower that a bud just ready to burst, remove Hua Di, at the indoor flower-growing 3 hours of 25 ~ 35 DEG C, make bud open into brave claw-like, the Jasmine fragrance spuing strong;
(2) be the ratio of 5:1.5 according to the ratio of weight and number of Jasmine and white granulated sugar, take the place mat mode of one deck white granulated sugar one deck Jasmine, be put in the vial or ceramic pot being with bottle stopper, filling volume to 1/3, sealing and fermenting 1 month, obtains fermented liquid at normal temperatures;
(3) add pure rice vinegar, brewed 3 months toward fermented liquid, the Jasmine vinegar beverage containing Jasmine can be obtained; The acetate concentration of described pure rice vinegar is 3%, adds 0.5 times that volume is fermented liquid.
In step (2), Jasmine and white granulated sugar sealing and fermenting first 10 days, need regularly to be vented, Prevention on glass bottle or the excessive explosion of ceramic pot pressure.
In step (3), when the Jasmine vinegar beverage obtained is drunk, honey and water can be added further.
Embodiment 2
A preparation method for Jasmine vinegar beverage, is characterized in that: comprise the following steps:
(1) pluck the fresh jasmine fresh flower that a bud just ready to burst, remove Hua Di, at the indoor flower-growing 4 hours of 25 ~ 35 DEG C, make bud open into brave claw-like, the Jasmine fragrance spuing strong;
(2) be the ratio of 10:3 according to the ratio of weight and number of Jasmine and white granulated sugar, take the place mat mode of one deck white granulated sugar one deck Jasmine, be put in the vial or ceramic pot being with bottle stopper, filling volume to 1/3, sealing and fermenting 1 month, obtains fermented liquid at normal temperatures;
(3) add pure rice vinegar, brewed 3 months toward fermented liquid, the Jasmine vinegar beverage containing Jasmine can be obtained; The acetate concentration of described pure rice vinegar is 5%, adds 0.7 times that volume is fermented liquid.
In step (2), Jasmine and white granulated sugar sealing and fermenting first 10 days, need regularly to be vented, Prevention on glass bottle or the excessive explosion of ceramic pot pressure.
In step (3), when the Jasmine vinegar beverage obtained is drunk, honey and water can be added further.
Embodiment 3
A preparation method for Jasmine vinegar beverage, is characterized in that: comprise the following steps:
(1) pluck the fresh jasmine fresh flower that a bud just ready to burst, remove Hua Di, at the indoor flower-growing 5 hours of 25 ~ 35 DEG C, make bud open into brave claw-like, the Jasmine fragrance spuing strong;
(2) be the ratio of 15:4.5 according to the ratio of weight and number of Jasmine and white granulated sugar, take the place mat mode of one deck white granulated sugar one deck Jasmine, be put in the vial or ceramic pot being with bottle stopper, filling volume to 1/2, sealing and fermenting 1 month, obtains fermented liquid at normal temperatures;
(3) add pure rice vinegar, brewed 3 months toward fermented liquid, the Jasmine vinegar beverage containing Jasmine can be obtained; The acetate concentration of described pure rice vinegar is 6%, adds 0.8 times that volume is fermented liquid.
In step (2), Jasmine and white granulated sugar sealing and fermenting first 10 days, need regularly to be vented, Prevention on glass bottle or the excessive explosion of ceramic pot pressure.
In step (3), when the Jasmine vinegar beverage obtained is drunk, honey and water can be added further.
Embodiment 4
A preparation method for Jasmine vinegar beverage, is characterized in that: comprise the following steps:
(1) pluck the fresh jasmine fresh flower that a bud just ready to burst, remove Hua Di, at the indoor flower-growing 5 hours of 25 ~ 35 DEG C, make bud open into brave claw-like, the Jasmine fragrance spuing strong;
(2) be the ratio of 20:6 according to the ratio of weight and number of Jasmine and white granulated sugar, take the place mat mode of one deck white granulated sugar one deck Jasmine, be put in the vial or ceramic pot being with bottle stopper, filling volume to 1/2, sealing and fermenting 1 month, obtains fermented liquid at normal temperatures;
(3) add pure rice vinegar, brewed 3 months toward fermented liquid, the Jasmine vinegar beverage containing Jasmine can be obtained; The acetate concentration of described pure rice vinegar is 8%, adds 1 times that volume is fermented liquid.
In step (2), Jasmine and white granulated sugar sealing and fermenting first 10 days, need regularly to be vented, Prevention on glass bottle or the excessive explosion of ceramic pot pressure.
In step (3), when the Jasmine vinegar beverage obtained is drunk, honey and water can be added further.
Application Example
1, Zhu, 35 years old, female, Wuzhou bank clerk, one to autumn and winter season, skin is just especially easily dry, its symptom main manifestations is skin-bound, individual sites drying decortication, have a bath after itch all over, introduce through friend, adhere to every day drinking Jasmine health enzyme beverage 500ml of the present invention, the symptom that after one week, dry skin causes is alleviated to some extent, and skin surface is without drying, decortication or microgroove, and face becomes clear, and embrocate toner after having a bath, also can not feel that skin is tight, and skin is more naturally careful, does not play chip.
2, deep so-and-so, 24 years old, the IT man of network company of Nanning City, March in this year is transferred to Nanning and participates in the exploitation of a large software and serve as chief leading cadre from Wuzhou, operating pressure speed increases, rhythm of life accelerate, disturb its normal bowl evacuation habit, cause its have recently emerged a series of constipation symptom as: defecation is not smooth; Dry and hard excrement, hard just defecation is not felt only, and also often insomnia, mood is irritated.Within continuous one week, drink Jasmine vinegar beverage of the present invention afterwards, every day, 500ml, adjusted functions of intestines and stomach, promoted digestion and metabolism, discharged aging refuse, improve constipation, make enteron aisle keep young state.After one week, the constipation symptom of little Qin disappears, whole people's spirit and QI cleaning.
3, Wei so-and-so, 45 years old, man, hotel of Guilin City cook, because of work relationship, normal plenty of meat and fish, cause its occur hyperlipidemic conditions as: often occur feeling dizzy, a burst of is fuzzy to see thing, and memory and reagency obviously go down.Existing every day drinks Jasmine vinegar beverage 500ml of the present invention, and runs 2 kilometers every day, and diet is light, often drinks the metabolism in vinegar energy acceleration bodies, improves liver function, promotes synthesis and the metabolism of liver internal protein.Vinegar contains vitamin and quality amino acids, and containing making effect of the normal keep-alive of blood.After adhering to drinking two weeks, the hyperlipidemic conditions of Wei cook is eased.
Claims (3)
1. a preparation method for Jasmine vinegar beverage, is characterized in that: comprise the following steps:
(1) pluck the fresh jasmine fresh flower that a bud just ready to burst, remove Hua Di, at the indoor flower-growing 3 ~ 5 hours of 25 ~ 35 DEG C, make bud open into brave claw-like, the Jasmine fragrance spuing strong;
(2) be the ratio of 5 ~ 20:1.5 ~ 6 according to the ratio of weight and number of Jasmine and white granulated sugar, take the place mat mode of one deck white granulated sugar one deck Jasmine, be put in the vial or ceramic pot being with bottle stopper, filling volume to 1/3 ~ 1/2, sealing and fermenting 1 month, obtains fermented liquid at normal temperatures;
(3) add pure rice vinegar, brewed 3 months toward fermented liquid, the Jasmine vinegar beverage containing Jasmine can be obtained; The acetate concentration of described pure rice vinegar is 3 ~ 8%, adds 0.5-1 times that volume is fermented liquid.
2. the preparation method of Jasmine vinegar beverage according to claim 1, is characterized in that: Jasmine and white granulated sugar sealing and fermenting first 10 days, needs regularly to be vented, Prevention on glass bottle or the excessive explosion of ceramic pot pressure.
3. the preparation method of Jasmine vinegar beverage according to claim 1, is characterized in that: can add honey and water further when the Jasmine vinegar beverage that step (3) obtains is drunk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510367538.0A CN105029606A (en) | 2015-06-29 | 2015-06-29 | Preparation method of jasmine vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510367538.0A CN105029606A (en) | 2015-06-29 | 2015-06-29 | Preparation method of jasmine vinegar beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029606A true CN105029606A (en) | 2015-11-11 |
Family
ID=54437051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510367538.0A Pending CN105029606A (en) | 2015-06-29 | 2015-06-29 | Preparation method of jasmine vinegar beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029606A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
| CN105995352A (en) * | 2016-06-18 | 2016-10-12 | 侯荣山 | Three-scented-tea vinegar beverage production method |
| CN106720675A (en) * | 2016-12-01 | 2017-05-31 | 安徽阜南常晖食品有限公司 | A kind of health jasmine tea beverage |
| CN110591886A (en) * | 2019-10-15 | 2019-12-20 | 韦立 | Preparation method of jasmine flower aromatic vinegar |
| CN110771764A (en) * | 2019-11-07 | 2020-02-11 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower-flavored vinegar beverage |
| CN111849692A (en) * | 2020-08-05 | 2020-10-30 | 山西新源天粹生物科技有限公司 | Hibiscus manihot flower bud vinegar drink and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185285A (en) * | 1996-12-20 | 1998-06-24 | 洛阳春都集团股份有限公司 | Jasmine honey tea drink and production method thereof |
| CN1220312A (en) * | 1997-12-16 | 1999-06-23 | 徐维信 | Method for preparing sophora flower juice vinegar |
| CN102965267A (en) * | 2011-08-31 | 2013-03-13 | 刘树平 | Health care vinegar beverage |
-
2015
- 2015-06-29 CN CN201510367538.0A patent/CN105029606A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185285A (en) * | 1996-12-20 | 1998-06-24 | 洛阳春都集团股份有限公司 | Jasmine honey tea drink and production method thereof |
| CN1220312A (en) * | 1997-12-16 | 1999-06-23 | 徐维信 | Method for preparing sophora flower juice vinegar |
| CN102965267A (en) * | 2011-08-31 | 2013-03-13 | 刘树平 | Health care vinegar beverage |
Non-Patent Citations (1)
| Title |
|---|
| 郑凯旋: "《天天吃醋》", 31 January 2015 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105602819A (en) * | 2016-01-07 | 2016-05-25 | 黄利文 | Lemon floral-scented rice vinegar and preparing method thereof |
| CN105995352A (en) * | 2016-06-18 | 2016-10-12 | 侯荣山 | Three-scented-tea vinegar beverage production method |
| CN106720675A (en) * | 2016-12-01 | 2017-05-31 | 安徽阜南常晖食品有限公司 | A kind of health jasmine tea beverage |
| CN110591886A (en) * | 2019-10-15 | 2019-12-20 | 韦立 | Preparation method of jasmine flower aromatic vinegar |
| CN110771764A (en) * | 2019-11-07 | 2020-02-11 | 横县茉莉花酒业有限公司 | Preparation method of jasmine flower-flavored vinegar beverage |
| CN111849692A (en) * | 2020-08-05 | 2020-10-30 | 山西新源天粹生物科技有限公司 | Hibiscus manihot flower bud vinegar drink and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101090284B1 (en) | Tonic comprising red ginseng and deer antlers extracts and manufacturing method thereof | |
| CN105029606A (en) | Preparation method of jasmine vinegar beverage | |
| CN103960451A (en) | Preserved passion fruits and processing method thereof | |
| CN105029605A (en) | Preparation method of jasmine health maintenance enzyme beverage | |
| CN101731387B (en) | Siberian ginseng and eucommia bark leaf black tea | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN106106922A (en) | A kind of processing technique of beverage " honeysuckle tea " | |
| CN101654642B (en) | Melissa honey wine and preparation method thereof | |
| CN103602557A (en) | Cortex eucommiae-medicinal indianmulberry root-Chinese yam-mulberry-barbary wolfberry fruit compound fermented Chinese herbal medicine health-care liquor | |
| CN105331476A (en) | Low-alcohol grape wine and preparation method thereof | |
| CN106235318A (en) | The method preparing ferment for primary raw material with Flos Lonicerae, Rhizoma Curcumae Longae | |
| CN101792703B (en) | Phyllanthusemblica L.. tea liquor and preparation method thereof | |
| CN103518877B (en) | Health-keeping honey and fermented tea beverage and preparation method thereof | |
| CN106942428A (en) | A kind of Cordyceps militaris tea bag and preparation method thereof | |
| CN109937795B (en) | Method for cultivating cordyceps sinensis mycelia by taking jasmine as matrix | |
| CN101744165A (en) | Health food for beautifying face for women | |
| CN104893935A (en) | Abalone and sea cucumber compound wine with effect of delaying senescence | |
| CN101744070A (en) | Slender acanthopanax boschniakia rossica black tea | |
| CN104804924A (en) | Wild bee health preserving wine | |
| CN106753952A (en) | Honey essence with beer flavor makes fermented wine containing vapour and preparation method thereof | |
| CN1350055A (en) | Four season wines including spring wine, summer wine, autumm wine and winter wine | |
| CN106418498A (en) | Method for preparing enzyme by using lemons and galangal as main materials | |
| CN107095886A (en) | A kind of Cordyceps militaris medicinal liquor and preparation method thereof | |
| CN103859520A (en) | Acanthopanax fruit oral liquid beneficial to improvement of sleep and preparation method thereof | |
| CN103602548A (en) | Compound fermentation Chinese herbal medicine health-care wine of polygonum multiflorum, rhodiola rosea, rhizoma dioscoreae, mulberry and medlar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |