CN105039084A - Banana composite fruit wine and manufacturing method thereof - Google Patents
Banana composite fruit wine and manufacturing method thereof Download PDFInfo
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- CN105039084A CN105039084A CN201510515940.9A CN201510515940A CN105039084A CN 105039084 A CN105039084 A CN 105039084A CN 201510515940 A CN201510515940 A CN 201510515940A CN 105039084 A CN105039084 A CN 105039084A
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Abstract
The invention relates to a banana composite fruit wine and a manufacturing method thereof. The banana composite fruit wine comprises 50-90 parts of banana, 10-49 parts of auxiliary fruit, 2-5 parts of rice wine, 0.3-3 parts of distillery yeast and 0.5-15 parts of sucrose. The auxiliary fruit comprises one or more of orange, hesperidium, pineapple, mango and passion fruit. The manufacturing method comprises the following steps: cleaning the banana and auxiliary fruit, peeling, slicing and pulping; putting the banana into a fermentation vessel, adding the rice wine, disinfecting for 20-30 minutes, adding the auxiliary fruit, adding the distillery yeast and sucrose, stirring uniformly, and immediately carrying out sealed fermentation at 25-30 DEG C for 10-15 days, thereby obtaining a primary fermentation liquid; carrying out secondary fermentation on the primary fermentation liquid at 16-26 DEG C for 30-60 days to obtain a secondary fermentation liquid; carrying out tertiary fermentation on the secondary fermentation liquid at 16-20 DEG C for 60-100 days; and after the fermentation finishes, sterilizing, bottling, and capping to obtain the finished product. The wine has different species, multiple health care functions and different flavors.
Description
Technical field
The invention belongs to food-processing and technical field of biological fermentation, be specifically related to a kind of banana compound fruit wine and preparation method thereof.
Background technology
The fruit that hesperidium aurantium (CitrusreticulataBlanco) is rutaceae orange.Hesperidium aurantium class fruit is rich in the element of 37 kinds of needed by human, and its pulp contains abundant carbohydrate, organic acid, mineral substance, Mierocrystalline cellulose, protein, amino acid and multivitamin, and Vitamin C content is high compared with other fruit; Pericarp is rich in nutritive substance and the aromatic substances such as carotene, vitamin P, VitB1, riboflavin, volatile oil, flavonoid, and wherein, carotene, vitamin P and volatile oil content are far above pulp.Can prevent cerebrovascular disease, the tonka bean camphor contained is anticancer, and orange meat contains the composition of similar Regular Insulin, is the ultimate food of diabetic subject.
Orange (Citrussinensis) is the fruit of Rutaceae hesperidium aurantium platymiscium orange tree.The pectin contained in orange peel can promote that food passes through gi tract, and cholesterol is excreted with ight soil quickly, to reduce the absorption of cholesterol.Orange can play a significant role to the generation reducing gallbladdergallstonecholetithiasis.Vitamins C in orange can suppress cholesterol to be converted into bile acide in liver, thus makes the density loss of bile cholesterol, and both assemble the chance also just corresponding minimizing forming gallbladdergallstonecholetithiasis.
Banana, Musaceae (Musaceae) Musa (Musa) plant, the banana enriched containing potassium element is rank the first in food " U.S. leg master-hand ", and you can be helped to stretch leg muscle for the abundant potassium element contained by it and prevention has a cramp in the leg, and your leg is eased.Banana flavor is sweet cold in nature, has higher pharmaceutical use.Main function is gut purge stomach, treats constipation, and has the effects such as clearing heat and moistening lung, only polydipsia, replenishing essence marrow, relieving alcoholism.Because banana is cold in nature, therefore insufficiency of spleen-YANG, stomachache, diarrhoea person should eat less, and hyperchlorhydria person is as far as possible few edible.
Mango (formal name used at school: Mangiferaindica), Mango Fruit contains sugar, protein, robust fibre, and the precursor carotene composition of the vitamin A contained by mango is high especially, is rare in all fruit.Secondly Vitamin C content is not low yet.Mineral substance, protein, fat, carbohydrate etc. are also its main nutrient composition.Mango is one of famous tropical fruit, and because its pulp is fine and smooth, unique flavor, is loved by the people, so the reputation have " torrid zone fruit king " claims.
Pineapple (formal name used at school: Ananascomosus) is one of famous tropical fruit.Pineapple meat is fatty, protein, carbohydrate, robust fibre, calcium, phosphorus, iron, carotene, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C, nicotinic acid and organic acid.Pineapple contains a kind of material being " pineapple proteinase ", and its energy decomposing protein, dissolves the scleroproein and blood clot that block in tissue, improve the blood circulation of local, diminish inflammation and oedema; In pineapple, sugary, the salt of institute and enzyme have diuretic properties, and suitably edible to ephritis, patients with hypertension is useful; Pineapple nature and flavor are sweet flat, the function such as have stomach strengthening and digestion promoting, tonifying spleen antidiarrheal, clearing stomach are quenched one's thirst.
Passion fruit (formal name used at school: Passionforaedulisf.flavicarpaDeg) modern medicine is thought, Herba Passiflorae Caeruleae is rich in 17 seed amino acids of needed by human and 160 multiple beneficial composition such as multivitamin, trace element.Wherein abundant active skull cap components flavonoid is the fundamental element of the irritated gentle decompression power of subduction, and easypro pressure effect of its brilliance, helps sleep.Be derived from the sedative effect of pure natural, comply with the physiotherapy of health natural mechanism, do not have completely common soporific or calm medicament make liver kidney impaired, dizzy, have a headache, the side effect such as be losing one's memory.Herba Passiflorae Caeruleae has multiple health efficacy: natural tranquillizer, lax, calming nerves effect spy is good; Cure for insomnia, the phenomenons such as induction nature is fallen asleep and deep sleep, eliminates headache, dizzy; To releive anxiety and tense, depressed joyless, nervous caused headache, stomachache, frequent micturition, nervous; Improve because of nervous caused muscle spasm, tic, pain etc.; Alleviate nervous and that HA is caused all senses of discomfort; Improve mood extremely low, spiritual overanxiexty; Treatment obstruction of the circulation of vital energy disease, alleviates flatulence, helps digest.
Fruit wine is exactly whole nutrition of having drawn in fruit and the wine made in simple terms, the amino acid wherein containing abundant VITAMIN and needed by human body.Even if sometimes eat something rare the nutrition that fruit can not absorb, but can be absorbed by fruit wine, because nutritive ingredient has been dissolved completely in fruit wine, contain a large amount of polyphenol in fruit wine simultaneously, the effect suppressing fat to be piled up in human body can be played, make people be not easy accumulation fat and proud flesh.Fruit wine can regulate human metabolism, stimulates circulation, and prevents cholesterol from increasing, and can also play diuresis simultaneously, excite liver function and prevent old and feeble effect, long-term drinking can prevent vitamin C deficiency, anaemia, eye keratitis, vessel softening, promoting digestion.
Summary of the invention
The object of this invention is to provide a kind of technique simple, there is beauty treatment moisturizing, keep healthy, the compound fruit wine of the function that improves one's memory, a kind of banana compound fruit wine and preparation method thereof is disclosed.
Banana compound fruit wine provided by the invention, is made up of the raw material of following weight part: banana 50-90 part, assisting in fruit 10-49 part, rice wine 2-5 part, distiller's yeast 0.3-3 part and sucrose 0.5-15 part; Described assisting in fruit comprise orange, hesperidium aurantium, pineapple, mango, passion fruit one or more;
The making step of described banana compound fruit wine is as follows:
(1) choose maturation, banana without decayed fruit, select the high hesperidium aurantium of sugariness or the pineapple of full orange or fresh mature or the mango of fresh mature or passion fruit, the fruit cleaning of select is clean, dry;
(2) by banana peeling, hesperidium aurantium peeling is gone seed for subsequent use or orange peeling or mango peeling are gone seed or pineapple peeling cut into serving pieces or passion fruit peeling for subsequent use;
(3) above-mentioned fruit is pulled an oar for subsequent use respectively;
(4) banana 50-90 part is put into fermenting container, add 50-60 degree rice wine 2-5 part, sterilize after 20-30 minute, add assisting in fruit 10-49 part, then add distiller's yeast 0.3-3 part and 0.5-15 part sucrose; Stir, immediately sealing and fermenting, at 25-30 DEG C of fermentation 10-15 days, filter, remove slag; After fermentation ends, filter, remove slag, obtain primary fermentation liquid;
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 16-26 DEG C of environment, carry out second time fermentation 30-60 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 16-20 DEG C of environment third time fermentation 60-100 days, through sterilization, bottling, capping after fermentation ends, get product.
Above-described banana is fragrant bud any of several broadleaf plants, plantain, dwarf banana, Musa AAB or Saigon any of several broadleaf plants; Described orange is Hongjing Orange, Xia Cheng, crystal sugar orange, navel orange and carbuncle blood orange; Described hesperidium aurantium is tangerine orange, hybridization mandarin orange and sugar orange.
The fermenting container of above-described step (4) is the fermentor tank with mechanical agitation type.In the process of suitability for industrialized production, preferably selecting with there being the fermentor tank of mechanical agitation type to stir, more manual labor can be saved, increase efficiency.If there is no the fermentor tank of mechanical agitation type, can artificially stir.
Above-described banana 50-80 part, assisting in fruit 10-35 part, rice wine 2-3 part, distiller's yeast 0.5-2 part; Sucrose 0.5-12 part.
Above-described banana 60-90 part, assisting in fruit 20-49 part, rice wine 3-5 part, distiller's yeast 0.8-3 part; Sucrose 1-14 part.
Above-described banana 65-85 part, assisting in fruit 15-40 part, rice wine 2.5-4 part, distiller's yeast 1-2 part; Sucrose 1.5-13 part.
Above-described banana 70-85 part, assisting in fruit 25-45 part, rice wine 2-4 part, distiller's yeast 0.5-2.5 part; Sucrose 2-15 part.
Above-described banana 55-75 part, assisting in fruit 15-35 part, rice wine 2.5-4.5 part, distiller's yeast 1-3 part; Sucrose 3-13 part.
Above-described banana 70-90 part, assisting in fruit 30-49 part, rice wine 3-5 part, distiller's yeast 1-3 part; Sucrose 4-12 part.
Above-described banana 50-85 part, assisting in fruit 10-35 part, rice wine 2-3 part, distiller's yeast 0.5-2 part; Sucrose 0.5-15 part.
Substantive distinguishing features of the present invention and progress are:
First, method prepared by the present invention is simple, and alcohol transformation efficiency is high, cost-saving, non-environmental-pollution, reaches higher economic benefit.
Secondly, in the masa parasdisiac fruit wine that the present invention makes, retain the effective nutritive ingredient in several fruit, there is the beautifying face and moistering lotion of banana and effect of moisturizing, have the anti-inflammatory of relieving inflammation or internal heat of hesperidium aurantium concurrently, to chronic gastric ulcer, repeatability stomatocace, there is good curative effect, also have the function of spasmolysis, relaxing muscles and tendons pain relieving, human body is delayed senility, improve effect of memory.
Finally, masa parasdisiac fruit wine of the present invention, does not add organic pigment and additive, the strict quality controlling raw material, in making processes, all strictly controls the clean of raw material and jar fermenter, reduces the possibility that finished product carries bacterium of falling ill.
Embodiment
Embodiment 1
(1) maturation, 50 parts, banana without decayed fruit is chosen, the hesperidium aurantium that sugariness is high and full orange totally 10 parts, the various fruit cleanings of select are clean, dry;
(2) the banana peeling will cleaned up, goes seed for subsequent use hesperidium aurantium peeling, by orange peeling.
(3) by for subsequent use for various fruit making beating for subsequent use.
(4) 50 parts, banana is put into fermenting container, add 2 parts, 50 degree of rice wine, sterilize 20 minutes; Add hesperidium aurantium and orange totally 10 parts, then add 0.3 part, distiller's yeast and sucrose 0.5 part, stir, immediately sealing and fermenting, after 10 days 30 DEG C of fermentations, filter, remove slag, obtain primary fermentation liquid
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 16 DEG C of environment, carry out second time fermentation 60 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 16 DEG C of environment third time fermentation 100 days, through sterilization, bottling, capping after fermentation ends, get product.
Embodiment 2
(1) maturation, 90 parts, banana without decayed fruit is chosen, fresh pineapple or mango or passion fruit 30 parts, the various fruit cleanings of select are clean, dry;
(2) the banana peeling will cleaned up, by pineapple peeling section or by mango peeling stoning or removed the peel by passion fruit for subsequent use.
(3) by for subsequent use for above-mentioned various fruit making beating for subsequent use.
(4) 90 parts, banana is put into fermenting container, add 5 parts, 60 degree of rice wine, sterilize 30 minutes; Add pineapple or mango or passion fruit 30 parts, then add 3 parts, distiller's yeast and sucrose 15 parts, stir, immediately sealing and fermenting, after 15 days 25 DEG C of fermentations, filter, remove slag, obtain primary fermentation liquid;
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 26 DEG C of environment, carry out second time fermentation 30 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 20 DEG C of environment third time fermentation 60 days, through sterilization, bottling, capping after fermentation ends, get product.
Embodiment 3
(1) maturation, 60 parts, banana without decayed fruit is chosen, the mango of the hesperidium aurantium that sugariness is high and fresh mature totally 49 parts, the various fruit cleanings of select are clean, dry;
(2) the banana peeling will cleaned up, goes seed for subsequent use hesperidium aurantium peeling, by mango peeling stoning.
(3) by for subsequent use for above-mentioned various fruit making beating for subsequent use.
(4) 60 parts, banana is put into fermenting container, add 2 parts, 50 degree of rice wine, sterilize 20 minutes; Add hesperidium aurantium and mango totally 49 parts, then add 2 parts, distiller's yeast and sucrose 3 parts, stir, immediately sealing and fermenting, after 14 days 26 DEG C of fermentations, filter, remove slag, obtain primary fermentation liquid;
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 17 DEG C of environment, carry out second time fermentation 50 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 18 DEG C of environment third time fermentation 90 days, through sterilization, bottling, capping after fermentation ends, get product.
Embodiment 4
(1) maturation, 70 parts, banana without decayed fruit is chosen, full orange and passion fruit totally 45 parts, the various fruit cleanings of select are clean, dry;
(2) the banana peeling will cleaned up, removes the peel for subsequent use by orange peeling and passion fruit.
(3) by for subsequent use for above-mentioned various fruit making beating for subsequent use.
(4) 70 parts, banana is put into fermenting container, add 4 parts, 55 degree of rice wine, sterilize 25 minutes; Add hesperidium aurantium and orange totally 45 parts, then add 1 part, distiller's yeast and sucrose 2 parts, stir, immediately sealing and fermenting, after 13 days 27 DEG C of fermentations, filter, remove slag, obtain primary fermentation liquid;
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 20 DEG C of environment, carry out second time fermentation 40 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 17 DEG C of environment third time fermentation 80 days, through sterilization, bottling, capping after fermentation ends, get product.
Embodiment 5
(1) maturation, 80 parts, banana without decayed fruit is chosen, the mango totally 40 parts of the hesperidium aurantium that sugariness is high, fresh pineapple and fresh mature, the various fruit cleanings of select are clean, dry;
(2) the banana peeling will cleaned up, goes seed for subsequent use hesperidium aurantium peeling, by orange peeling.
(3) by for subsequent use for various fruit making beating for subsequent use.
(4) 80 parts, banana is put into fermenting container, add 4 parts, 50 degree of rice wine, sterilize 28 minutes; Add hesperidium aurantium, pineapple and mango totally 40 parts, then add 0.5 part, distiller's yeast and sucrose 0.8 part, stir, immediately sealing and fermenting, after 13 days 28 DEG C of fermentations, filter, remove slag, obtain primary fermentation liquid;
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 25 DEG C of environment, carry out second time fermentation 55 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 18 DEG C of environment third time fermentation 85 days, through sterilization, bottling, capping after fermentation ends, get product.
Embodiment 6
(1) maturation, 55 parts, banana without decayed fruit is chosen, the hesperidium aurantium that sugariness is high, full orange, fresh pineapple and fresh mature passion fruit totally 40 parts, the various fruit cleanings of select are clean, dry;
(2) the banana peeling will cleaned up, goes seed, orange peeling, pineapple peeling cut into serving pieces and passion fruit peeling for subsequent use by hesperidium aurantium peeling.
(3) by for subsequent use for various fruit making beating for subsequent use.
(4) 55 parts, banana is put into fermenting container, add 32 parts, 50 degree of rice wine, sterilize 30 minutes; Add hesperidium aurantium, orange, pineapple and passion fruit totally 40 parts, then add 3 parts, distiller's yeast and sucrose 10 parts, stir, immediately sealing and fermenting, after 15 days 25 DEG C of fermentations, filter, remove slag, obtain primary fermentation liquid;
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 26 DEG C of environment, carry out second time fermentation 50 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 2 DEG C of environment third time fermentation 80 days, through sterilization, bottling, capping after fermentation ends, get product.
Embodiment 7
(1) choose maturation, 65 parts, banana without decayed fruit, select the mango totally 30 parts of the high hesperidium aurantium of sugariness, full orange, fresh pineapple and fresh mature, the various fruit cleanings of select are clean, dry;
(2) the banana peeling will cleaned up, removes by hesperidium aurantium peeling to seed, by orange peeling, mango peeling stoning and pineapple peeling cut into serving pieces.
(3) by for subsequent use for above-mentioned various fruit making beating for subsequent use.
(4) 65 parts, banana is put into fermenting container, add 2 parts, 50 degree of rice wine, sterilize 20 minutes; Add totally 30 parts, hesperidium aurantium, orange, mango and pineapple, then add 3 parts, distiller's yeast and sucrose 15 parts, stir, immediately sealing and fermenting, after 10 days 30 DEG C of fermentations, filter, remove slag, obtain primary fermentation liquid;
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 16 DEG C of environment, carry out second time fermentation 60 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 20 DEG C of environment third time fermentation 90 days, through sterilization, bottling, capping after fermentation ends, get product.
Claims (10)
1. a banana compound fruit wine, is characterized in that, is made up of the raw material of following weight part: banana 50-90 part, assisting in fruit 10-49 part, rice wine 2-5 part, distiller's yeast 0.3-3 part and sucrose 0.5-15 part; Described assisting in fruit comprise hesperidium aurantium, orange, pineapple, mango, passion fruit one or more;
The making step of described banana compound fruit wine is as follows:
(1) choose maturation, banana without decayed fruit, select the high hesperidium aurantium of sugariness or the pineapple of full orange or fresh mature or the mango of fresh mature or passion fruit, the fruit cleaning of select is clean, dry;
(2) by banana peeling, hesperidium aurantium peeling is gone seed for subsequent use or by orange peeling or mango peeling stoning or pineapple peeling cut into serving pieces or passion fruit peeling for subsequent use;
(3) above-mentioned fruit is pulled an oar for subsequent use respectively;
(4) banana 50-90 part is put into fermenting container, add 50-60 degree rice wine 2-5 part, sterilize after 20-30 minute, add assisting in fruit 10-49 part, then add distiller's yeast 0.3-3 part and sucrose 0.5-15 part, stir, sealing and fermenting immediately, after 10-15 days 25-30 DEG C of fermentation, filter, remove slag, obtain primary fermentation liquid;
(5) the primary fermentation liquid that step (4) is filtered is put into fermenting container sealing, under 16-26 DEG C of environment, carry out second time fermentation 30-60 days, after fermentation ends, filter and remove residue, obtains secondary fermentation liquid;
(6) the secondary fermentation liquid that step (5) obtains is carried out under 16-20 DEG C of environment third time fermentation 60-100 days, through sterilization, bottling, capping after fermentation ends, get product.
2. banana compound fruit wine according to claim 1, is characterized in that, described banana is fragrant bud any of several broadleaf plants, plantain, dwarf banana, Musa AAB or Saigon any of several broadleaf plants; Described orange is Hongjing Orange, Xia Cheng, crystal sugar orange, navel orange and carbuncle blood orange; Described hesperidium aurantium is tangerine orange, hybridization mandarin orange and sugar orange.
3. banana compound fruit wine according to claim 1, is characterized in that, the fermenting container of described step (4) is the fermentor tank with mechanical agitation type.
4. banana compound fruit wine according to claim 1, is characterized in that, described banana 50-80 part, assisting in fruit 10-35 part, rice wine 2-3 part, distiller's yeast 0.5-2 part; Sucrose 0.5-12 part.
5. banana compound fruit wine according to claim 1, is characterized in that, described banana 60-90 part, assisting in fruit 20-49 part, rice wine 3-5 part, distiller's yeast 0.8-3 part; Sucrose 1-14 part.
6. banana compound fruit wine according to claim 1, is characterized in that, described banana 65-85 part, assisting in fruit 15-40 part, rice wine 2.5-4 part, distiller's yeast 1-2 part; Sucrose 1.5-13 part.
7. banana compound fruit wine according to claim 1, is characterized in that, described banana 70-85 part, assisting in fruit 25-45 part, rice wine 2-4 part, distiller's yeast 0.5-2.5 part; Sucrose 2-15 part.
8. banana compound fruit wine according to claim 1, is characterized in that, described banana 55-75 part, assisting in fruit 15-35 part, rice wine 2.5-4.5 part, distiller's yeast 1-3 part; Sucrose 3-13 part.
9. banana compound fruit wine according to claim 1, is characterized in that, described banana 70-90 part, assisting in fruit 30-49 part, rice wine 3-5 part, distiller's yeast 1-3 part; Sucrose 4-12 part.
10. banana compound fruit wine according to claim 1, is characterized in that, described banana 50-85 part, assisting in fruit 10-35 part, rice wine 2-3 part, distiller's yeast 0.5-2 part; Sucrose 0.5-15 part.
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Cited By (11)
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| CN105400640A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Longan brandy and processing method thereof |
| CN105400632A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Waxberry brandy and processing method thereof |
| CN105400630A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Brewing method of wine |
| CN105400631A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Processing method of wild grape wine |
| CN105400639A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Orange brandy and processing method thereof |
| CN105886303A (en) * | 2016-06-15 | 2016-08-24 | 曾坤亮 | Sugar candy orange wine |
| CN106399023A (en) * | 2016-11-29 | 2017-02-15 | 东兰县大洞林下药材种植专业合作社 | Production method of black glutinous rice-sour plum healthcare wine |
| CN106398984A (en) * | 2016-11-29 | 2017-02-15 | 东兰县大洞林下药材种植专业合作社 | Black glutinous rice contained healthcare wine and making method thereof |
| CN108517265A (en) * | 2018-03-22 | 2018-09-11 | 许昌学院 | A kind of banana orange compound fruit wine and preparation method thereof |
| CN109055109A (en) * | 2018-09-27 | 2018-12-21 | 江苏农林职业技术学院 | A kind of blood orange pineapple banana compound fruit wine and its brew method |
| CN111793546A (en) * | 2020-08-28 | 2020-10-20 | 玉林师范学院 | Banana and passion fruit composite fruit wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105400640A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Longan brandy and processing method thereof |
| CN105400632A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Waxberry brandy and processing method thereof |
| CN105400630A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Brewing method of wine |
| CN105400631A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Processing method of wild grape wine |
| CN105400639A (en) * | 2015-11-24 | 2016-03-16 | 广西中天领御酒业有限公司 | Orange brandy and processing method thereof |
| CN105886303A (en) * | 2016-06-15 | 2016-08-24 | 曾坤亮 | Sugar candy orange wine |
| CN105886303B (en) * | 2016-06-15 | 2018-12-04 | 曾坤亮 | A kind of crystal sugar orange orange wine |
| CN106399023A (en) * | 2016-11-29 | 2017-02-15 | 东兰县大洞林下药材种植专业合作社 | Production method of black glutinous rice-sour plum healthcare wine |
| CN106398984A (en) * | 2016-11-29 | 2017-02-15 | 东兰县大洞林下药材种植专业合作社 | Black glutinous rice contained healthcare wine and making method thereof |
| CN108517265A (en) * | 2018-03-22 | 2018-09-11 | 许昌学院 | A kind of banana orange compound fruit wine and preparation method thereof |
| CN109055109A (en) * | 2018-09-27 | 2018-12-21 | 江苏农林职业技术学院 | A kind of blood orange pineapple banana compound fruit wine and its brew method |
| CN111793546A (en) * | 2020-08-28 | 2020-10-20 | 玉林师范学院 | Banana and passion fruit composite fruit wine and preparation method thereof |
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