CN105132261A - Production method of ginkgo leaf wine - Google Patents
Production method of ginkgo leaf wine Download PDFInfo
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- CN105132261A CN105132261A CN201510579735.9A CN201510579735A CN105132261A CN 105132261 A CN105132261 A CN 105132261A CN 201510579735 A CN201510579735 A CN 201510579735A CN 105132261 A CN105132261 A CN 105132261A
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- ginkgo
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Abstract
The invention discloses a production method of ginkgo leaf wine. Mulberry and ginkgo leaf wine is obtained by the steps of selecting materials, crushing, biologically degrading, blending materials, immersing, filtering and blending and the like. In a production process, ginkgo leaves, mulberries, honey and cellulose are used in a production process. Compared with the prior art, the ginkgo leaf wine has the following advantages that the ginkgo leaf wine integrates nutrition and health effects and has the effects of resisting tuberculosis, resisting fungi and inhibiting dispersion of cancer cells; according to the ginkgo leaf wine prepared from the mulberries, the ginkgo leaves and the honey, the content of vitamins, fructose and a plurality types of human essential amino acids in the wine are enriched, the health function of the ginkgo wine is enhanced and the palatability is better.
Description
Technical field
The present invention relates to agricultural-food deep processing field, in particular a kind of making method of ginkgo leaves liquor.
Background technology
Ginkgo is deciduous tree, is the most ancient gymnosperm that carries over after quaternary glacier motion, is one of very precious in the world seeds.Ginkgo Leaf has plurality of health care functions, and first it can regulate antiotasis, diastole coronary vasodilator, increases coronary flow, prevents heart ischemia, control cardiovascular and cerebrovascular diseases, can also be used to treat coronary atherosclerotic heart disease, hypertension and stenocardia; Secondly Ginkgo Leaf can promote that neural system is healthy, promote neural recognition capability, removes peroxylradicals, can senile dementia prevention and cure, delays senility; In addition, Ginkgo Leaf can also stimulate circulation, and strengthens the elderly's physical vigor, has very great help to the illness of poor circulation; Ginkgo Leaf is also containing the inflammation-inhibiting factor in addition, has good effect for diseases such as tracheostenosis, intestine gastric ulcer and asthma.The exploitation of relevant Ginkgo Leaf product, has natural health effect, ediblely can to delay senility for a long time, and prolong life, in pharmaceutical use, Ming Dynasty's LI Shi-Zhen was once said: " enter lung channel, beneficial temper, Dingchuan cough, reduce just." there is the effect of tuberculosis, the diffusion of antimycotic, anticancer.The present invention, according to the effect of Ginkgo Leaf, provides a kind of making method of ginkgo leaves liquor.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of making method of ginkgo leaves liquor.
The present invention is achieved by the following technical solutions: a kind of making method of ginkgo leaves liquor, it is characterized in that step is as follows:
Step one, to select materials, pluck the leaf of the age of tree ginkgo of 5 ~ 8 years;
Step 2, pulverizing, will obtain leaf powder by step one and be broken to 0.3 ~ 0.5cm;
Step 3, biological degradation process, after adding cellulase, be adjusted to 40 ~ 50% with water by mixture water content, then use vinegar acid for adjusting pH to 4.8 ~ 5.2, insert fermentation cylinder for fermentation in the ginkgo leaf after fragmentation;
Step 4, batching, the material after step 3 being degraded takes out, and adds mulberries and white wine;
Step 5, immersion, the material that step 5 configures at room temperature soaks 25 ~ 30 days;
Step 6, filtration are blent, and add honey, blend rear acquisition mulberries ginkgo leaves liquor after the material filtering after immersion is isolated filtrate.
As further improvement of these options, the alcoholic strength of white wine is 50.0 ~ 60.0 degree.
As further improvement of these options, in step 3, material is inserted after in fermentor tank, after light pressure is floating, and material plan range fermentor tank tank mouth 20 ~ 30cm.
As further improvement of these options, in step 3, the leavening temperature of material controls at 40 ~ 50 DEG C.
As further improvement of these options, in step 3, tank mouth plastic film seals, and ferments after 8 ~ 12 hours, has the ventilating pit of 3 ~ 5 diameter 0.2 ~ 0.3cm on the plastic film, continues fermentation 10 ~ 24 hours.
As further improvement of these options, the usage quantity of cellulase is 2 ~ 5% of Ginkgo Leaf dry weight.
As further improvement of these options, Ginkgo Leaf is fresh Ginkgo Leaf, and mulberries are fresh mulberries, and the weight ratio of fresh Ginkgo Leaf and fresh mulberries, white wine and honey is: 15 ~ 20:10 ~ 15:60 ~ 80:5 ~ 15.
As further improvement of these options, Ginkgo Leaf is dry Folium Ginkgo, and mulberries are dry mulberries, and the weight ratio of dry Folium Ginkgo and dry mulberries, white wine and honey is: 5 ~ 7:3 ~ 5:60 ~ 80:5 ~ 15.
The present invention has the following advantages compared to existing technology: integrate nutrition and health care effect; There is the effect of tuberculosis, the diffusion of antimycotic, anticancer; By YINGXINGJIU prepared by mulberries, Ginkgo Leaf, honey, enriched the VITAMIN in wine, fructose, multiple human body essential amino acid content, not only increase the nourishing function of YINGXINGJIU, palatability is better.
Embodiment
Elaborate to embodiments of the invention below, the present embodiment is implemented under premised on technical solution of the present invention, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment 1
A making method for ginkgo leaves liquor, is characterized in that step is as follows:
Step one, to select materials, pluck the leaf of the age of tree ginkgo of 5 ~ 8 years;
Step 2, pulverizing, will obtain leaf powder by step one and be broken to 0.3 ~ 0.5cm;
Step 3, biological degradation process, add cellulase in ginkgo leaf after fragmentation, the usage quantity of cellulase is 2% of Ginkgo Leaf dry weight, with water, mixture water content is adjusted to 40 ~ 50%, use vinegar acid for adjusting pH to 4.8 ~ 5.2 again, insert fermentation cylinder for fermentation; Material is inserted after in fermentor tank, after light pressure is floating, and material plan range fermentor tank tank mouth 20 ~ 30cm; The leavening temperature of material controls at 40 DEG C; Tank mouth plastic film seals, and ferments after 8 hours, has the ventilating pit of 3 ~ 5 diameter 0.2cm on the plastic film, continues fermentation 10 hours.After biological degradation, the objectionable constituent ginkgoic acid in Ginkgo Leaf is effectively decomposed, by biodegradable fermenting process, fiber substance in Ginkgo Leaf can also be converted into polysaccharose substance, can better dissolve in ethanol, improve effect of YINGXINGJIU, play again the effect of debitterize Titian
Step 4, batching, the material after step 3 being degraded takes out, and adds mulberries and white wine (alcoholic strength of white wine is 60.0 degree); Ginkgo Leaf is fresh Ginkgo Leaf, and mulberries are fresh mulberries, and the weight ratio of fresh Ginkgo Leaf and fresh mulberries, white wine and honey is: 15:10:60:5.The effect of mulberry fruit: mulberry fruit contains carotene, VITMAIN B1, B2, C, carbohydrate; tannins etc., also have oxysuccinic acid and multiple organic acid, not only helpful to vision protection; the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis, the symptom of maldigestion and habitual constipation can be improved; tonify the liver and kidney, nourishing YIN and benefiting blood, has sent out special efficacy to crow; improve body immunity; delay senility, beautifying face and moistering lotion, reduces blood fat.Mulberry powder rich in proteins, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carotene, the Mierocrystalline cellulose etc. such as multivitamin and iron, calcium, zinc.
Step 5, immersion, the material that step 5 configures at room temperature soaks 25 days;
Step 6, filtration are blent, and add honey, blend rear acquisition mulberries ginkgo leaves liquor after the material filtering after immersion is isolated filtrate.Ginkgo Leaf is after biological degradation, objectionable constituent ginkgoic acid in Ginkgo Leaf is effectively decomposed, by biodegradable fermenting process, fiber substance in Ginkgo Leaf can also be converted into polysaccharose substance, can better dissolve in ethanol, improve effect of YINGXINGJIU, play again the effect of debitterize Titian.
The effect of mulberry fruit: mulberry fruit contains carotene, VITMAIN B1, B2, C, carbohydrate; tannins etc., also have oxysuccinic acid and multiple organic acid, not only helpful to vision protection; the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis, the symptom of maldigestion and habitual constipation can be improved; tonify the liver and kidney, nourishing YIN and benefiting blood, has sent out special efficacy to crow; improve body immunity; delay senility, beautifying face and moistering lotion, reduces blood fat.Mulberry powder rich in proteins, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carotene, the Mierocrystalline cellulose etc. such as multivitamin and iron, calcium, zinc.
By YINGXINGJIU prepared by mulberries, Ginkgo Leaf, honey, enriched the VITAMIN in wine, fructose, multiple human body essential amino acid content, not only increase the nourishing function of YINGXINGJIU, palatability is better.
Embodiment 2
A making method for ginkgo leaves liquor, is characterized in that step is as follows:
Step one, to select materials, pluck the leaf of the age of tree ginkgo of 5 ~ 8 years;
Step 2, pulverizing, will obtain leaf powder by step one and be broken to 0.3 ~ 0.5cm;
Step 3, biological degradation process, add cellulase in ginkgo leaf after fragmentation, the usage quantity of cellulase is 5% of Ginkgo Leaf dry weight, with water, mixture water content is adjusted to 40 ~ 50%, use vinegar acid for adjusting pH to 4.8 ~ 5.2 again, insert fermentation cylinder for fermentation; Material is inserted after in fermentor tank, after light pressure is floating, and material plan range fermentor tank tank mouth 20 ~ 30cm; The leavening temperature of material controls at 50 DEG C; Tank mouth plastic film seals, and ferments after 12 hours, has the ventilating pit of 3 ~ 5 diameter 0.3cm on the plastic film, continues fermentation 24 hours.After biological degradation, the objectionable constituent ginkgoic acid in Ginkgo Leaf is effectively decomposed, by biodegradable fermenting process, fiber substance in Ginkgo Leaf can also be converted into polysaccharose substance, can better dissolve in ethanol, improve effect of YINGXINGJIU, play again the effect of debitterize Titian
Step 4, batching, the material after step 3 being degraded takes out, and adds mulberries and white wine (alcoholic strength of white wine is 50.0 degree); Ginkgo Leaf is fresh Ginkgo Leaf, and mulberries are fresh mulberries, and the weight ratio of fresh Ginkgo Leaf and fresh mulberries, white wine and honey is: 20:15:80:15.The effect of mulberry fruit: mulberry fruit contains carotene, VITMAIN B1, B2, C, carbohydrate; tannins etc., also have oxysuccinic acid and multiple organic acid, not only helpful to vision protection; the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis, the symptom of maldigestion and habitual constipation can be improved; tonify the liver and kidney, nourishing YIN and benefiting blood, has sent out special efficacy to crow; improve body immunity; delay senility, beautifying face and moistering lotion, reduces blood fat.Mulberry powder rich in proteins, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carotene, the Mierocrystalline cellulose etc. such as multivitamin and iron, calcium, zinc.
Step 5, immersion, the material that step 5 configures at room temperature soaks 30 days;
Step 6, filtration are blent, and add honey, blend rear acquisition mulberries ginkgo leaves liquor after the material filtering after immersion is isolated filtrate.Ginkgo Leaf is after biological degradation, objectionable constituent ginkgoic acid in Ginkgo Leaf is effectively decomposed, by biodegradable fermenting process, fiber substance in Ginkgo Leaf can also be converted into polysaccharose substance, can better dissolve in ethanol, improve effect of YINGXINGJIU, play again the effect of debitterize Titian.
The effect of mulberry fruit: mulberry fruit contains carotene, VITMAIN B1, B2, C, carbohydrate; tannins etc., also have oxysuccinic acid and multiple organic acid, not only helpful to vision protection; the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis, the symptom of maldigestion and habitual constipation can be improved; tonify the liver and kidney, nourishing YIN and benefiting blood, has sent out special efficacy to crow; improve body immunity; delay senility, beautifying face and moistering lotion, reduces blood fat.Mulberry powder rich in proteins, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carotene, the Mierocrystalline cellulose etc. such as multivitamin and iron, calcium, zinc.
By YINGXINGJIU prepared by mulberries, Ginkgo Leaf, honey, enriched the VITAMIN in wine, fructose, multiple human body essential amino acid content, not only increase the nourishing function of YINGXINGJIU, palatability is better.
Embodiment 3
Step one, to select materials, pluck the leaf of the age of tree ginkgo of 5 ~ 8 years;
Step 2, pulverizing, will obtain leaf powder by step one and be broken to 0.3 ~ 0.5cm;
Step 3, biological degradation process, add cellulase in ginkgo leaf after fragmentation, the usage quantity of cellulase is 2% of Ginkgo Leaf dry weight, with water, mixture water content is adjusted to 40 ~ 50%, use vinegar acid for adjusting pH to 4.8 ~ 5.2 again, insert fermentation cylinder for fermentation; Material is inserted after in fermentor tank, after light pressure is floating, and material plan range fermentor tank tank mouth 20 ~ 30cm; The leavening temperature of material controls at 40 DEG C; Tank mouth plastic film seals, and ferments after 8 hours, has the ventilating pit of 3 ~ 5 diameter 0.2cm on the plastic film, continues fermentation 10 hours.After biological degradation, the objectionable constituent ginkgoic acid in Ginkgo Leaf is effectively decomposed, by biodegradable fermenting process, fiber substance in Ginkgo Leaf can also be converted into polysaccharose substance, can better dissolve in ethanol, improve effect of YINGXINGJIU, play again the effect of debitterize Titian
Step 4, batching, the material after step 3 being degraded takes out, and adds mulberries and white wine (alcoholic strength of white wine is 60.0 degree); Ginkgo Leaf is dry Folium Ginkgo, and mulberries are dry mulberries, and the weight ratio of dry Folium Ginkgo and dry mulberries, white wine and honey is: 5:3:60:5.The effect of mulberry fruit: mulberry fruit contains carotene, VITMAIN B1, B2, C, carbohydrate; tannins etc., also have oxysuccinic acid and multiple organic acid, not only helpful to vision protection; the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis, the symptom of maldigestion and habitual constipation can be improved; tonify the liver and kidney, nourishing YIN and benefiting blood, has sent out special efficacy to crow; improve body immunity; delay senility, beautifying face and moistering lotion, reduces blood fat.Mulberry powder rich in proteins, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carotene, the Mierocrystalline cellulose etc. such as multivitamin and iron, calcium, zinc.
Step 5, immersion, the material that step 5 configures at room temperature soaks 25 days;
Step 6, filtration are blent, and add honey, blend rear acquisition mulberries ginkgo leaves liquor after the material filtering after immersion is isolated filtrate.Ginkgo Leaf is after biological degradation, objectionable constituent ginkgoic acid in Ginkgo Leaf is effectively decomposed, by biodegradable fermenting process, fiber substance in Ginkgo Leaf can also be converted into polysaccharose substance, can better dissolve in ethanol, improve effect of YINGXINGJIU, play again the effect of debitterize Titian.
The effect of mulberry fruit: mulberry fruit contains carotene, VITMAIN B1, B2, C, carbohydrate; tannins etc., also have oxysuccinic acid and multiple organic acid, not only helpful to vision protection; the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis, the symptom of maldigestion and habitual constipation can be improved; tonify the liver and kidney, nourishing YIN and benefiting blood, has sent out special efficacy to crow; improve body immunity; delay senility, beautifying face and moistering lotion, reduces blood fat.Mulberry powder rich in proteins, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carotene, the Mierocrystalline cellulose etc. such as multivitamin and iron, calcium, zinc.
By YINGXINGJIU prepared by mulberries, Ginkgo Leaf, honey, enriched the VITAMIN in wine, fructose, multiple human body essential amino acid content, not only increase the nourishing function of YINGXINGJIU, palatability is better.
Embodiment 4
Step one, to select materials, pluck the leaf of the age of tree ginkgo of 5 ~ 8 years;
Step 2, pulverizing, will obtain leaf powder by step one and be broken to 0.3 ~ 0.5cm;
Step 3, biological degradation process, add cellulase in ginkgo leaf after fragmentation, the usage quantity of cellulase is 5% of Ginkgo Leaf dry weight, with water, mixture water content is adjusted to 40 ~ 50%, use vinegar acid for adjusting pH to 4.8 ~ 5.2 again, insert fermentation cylinder for fermentation; Material is inserted after in fermentor tank, after light pressure is floating, and material plan range fermentor tank tank mouth 20 ~ 30cm; The leavening temperature of material controls at 50 DEG C; Tank mouth plastic film seals, and ferments after 12 hours, has the ventilating pit of 3 ~ 5 diameter 0.3cm on the plastic film, continues fermentation 24 hours.After biological degradation, the objectionable constituent ginkgoic acid in Ginkgo Leaf is effectively decomposed, by biodegradable fermenting process, fiber substance in Ginkgo Leaf can also be converted into polysaccharose substance, can better dissolve in ethanol, improve effect of YINGXINGJIU, play again the effect of debitterize Titian
Step 4, batching, the material after step 3 being degraded takes out, and adds mulberries and white wine (alcoholic strength of white wine is 55.0 degree); Ginkgo Leaf is dry Folium Ginkgo, and mulberries are dry mulberries, and the weight ratio of dry Folium Ginkgo and dry mulberries, white wine and honey is: 7:5:80:15.The effect of mulberry fruit: mulberry fruit contains carotene, VITMAIN B1, B2, C, carbohydrate; tannins etc., also have oxysuccinic acid and multiple organic acid, not only helpful to vision protection; the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis, the symptom of maldigestion and habitual constipation can be improved; tonify the liver and kidney, nourishing YIN and benefiting blood, has sent out special efficacy to crow; improve body immunity; delay senility, beautifying face and moistering lotion, reduces blood fat.Mulberry powder rich in proteins, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carotene, the Mierocrystalline cellulose etc. such as multivitamin and iron, calcium, zinc.
Step 5, immersion, the material that step 5 configures at room temperature soaks 30 days;
Step 6, filtration are blent, and add honey, blend rear acquisition mulberries ginkgo leaves liquor after the material filtering after immersion is isolated filtrate.Ginkgo Leaf is after biological degradation, objectionable constituent ginkgoic acid in Ginkgo Leaf is effectively decomposed, by biodegradable fermenting process, fiber substance in Ginkgo Leaf can also be converted into polysaccharose substance, can better dissolve in ethanol, improve effect of YINGXINGJIU, play again the effect of debitterize Titian.
The effect of mulberry fruit: mulberry fruit contains carotene, VITMAIN B1, B2, C, carbohydrate; tannins etc., also have oxysuccinic acid and multiple organic acid, not only helpful to vision protection; the secretion of gastric juice can be accelerated simultaneously, promote gastrointestinal peristalsis, the symptom of maldigestion and habitual constipation can be improved; tonify the liver and kidney, nourishing YIN and benefiting blood, has sent out special efficacy to crow; improve body immunity; delay senility, beautifying face and moistering lotion, reduces blood fat.Mulberry powder rich in proteins, multiple human body essential amino acid, the fructose be easily absorbed by the body and mineral element, selenium and other trace elements and carotene, the Mierocrystalline cellulose etc. such as multivitamin and iron, calcium, zinc.
By YINGXINGJIU prepared by mulberries, Ginkgo Leaf, honey, enriched the VITAMIN in wine, fructose, multiple human body essential amino acid content, not only increase the nourishing function of YINGXINGJIU, palatability is better.
These are only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. a making method for ginkgo leaves liquor, is characterized in that step is as follows:
Step one, to select materials, pluck the leaf of the age of tree ginkgo of 5 ~ 8 years;
Step 2, pulverizing, will obtain leaf powder by step one and be broken to 0.3 ~ 0.5cm;
Step 3, biological degradation process, after adding cellulase, be adjusted to 40 ~ 50% with water by mixture water content, then use vinegar acid for adjusting pH to 4.8 ~ 5.2, insert fermentation cylinder for fermentation in the ginkgo leaf after fragmentation;
Step 4, batching, the material after step 3 being degraded takes out, and adds mulberries and white wine;
Step 5, immersion, the material that step 5 configures at room temperature soaks 25 ~ 30 days;
Step 6, filtration are blent, and add honey, blend rear acquisition mulberries ginkgo leaves liquor after the material filtering after immersion is isolated filtrate.
2. the making method of a kind of ginkgo leaves liquor as claimed in claim 1, is characterized in that: the alcoholic strength of described white wine is 50.0 ~ 60.0 degree.
3. the making method of a kind of ginkgo leaves liquor as claimed in claim 1, it is characterized in that: in described step 3, material is inserted after in fermentor tank, after light pressure is floating, material plan range fermentor tank tank mouth 20 ~ 30cm.
4. the making method of a kind of ginkgo leaves liquor as claimed in claim 1, it is characterized in that: in described step 3, the leavening temperature of material controls at 40 ~ 50 DEG C.
5. the making method of a kind of ginkgo leaves liquor as claimed in claim 1, it is characterized in that: in described step 3, tank mouth plastic film seals, and ferments after 8 ~ 12 hours, have the ventilating pit of 3 ~ 5 diameter 0.2 ~ 0.3cm on the plastic film, continue fermentation 10 ~ 24 hours.
6. the making method of a kind of ginkgo leaves liquor as claimed in claim 1, is characterized in that: the usage quantity of described cellulase is 2 ~ 5% of Ginkgo Leaf dry weight.
7. as the making method of any one ginkgo leaves liquor in claim 1 ~ 6, it is characterized in that: described Ginkgo Leaf is fresh Ginkgo Leaf, described mulberries are fresh mulberries, and the weight ratio of described fresh Ginkgo Leaf and fresh mulberries, white wine and honey is: 15 ~ 20:10 ~ 15:60 ~ 80:5 ~ 15.
8. a kind of making method of ginkgo leaves liquor as described in claim 1 ~ 6, it is characterized in that: described Ginkgo Leaf is dry Folium Ginkgo, described mulberries are dry mulberries, and the weight ratio of described dry Folium Ginkgo and dry mulberries, white wine and honey is: 5 ~ 7:3 ~ 5:60 ~ 80:5 ~ 15.
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| CN201510579735.9A CN105132261B (en) | 2015-09-11 | 2015-09-11 | A kind of preparation method of ginkgo leaves liquor |
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| CN201510579735.9A CN105132261B (en) | 2015-09-11 | 2015-09-11 | A kind of preparation method of ginkgo leaves liquor |
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| CN105132261B CN105132261B (en) | 2017-11-03 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434185A (en) * | 2016-12-23 | 2017-02-22 | 成都景睿生物科技有限公司 | Healthcare wine preparation method |
| CN107974383A (en) * | 2018-01-23 | 2018-05-01 | 临沂市许村银杏科技有限公司 | A kind of gingkgo tonic wine and preparation method thereof |
| CN114106969A (en) * | 2020-08-31 | 2022-03-01 | 张勇云 | Preparation method of brewed wine for reducing heavy metal content in brewed wine |
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|---|---|---|---|---|
| CN1183469A (en) * | 1997-11-06 | 1998-06-03 | 胡小波 | Gingko seed health wine |
| CN1415724A (en) * | 2001-10-29 | 2003-05-07 | 王保国 | Method for brewing wine with gingko leaf |
| CN101449722A (en) * | 2007-11-30 | 2009-06-10 | 武汉诚达日化研究所 | Mulberry leaf, mulberry health-care tea |
| CN102477391A (en) * | 2010-11-25 | 2012-05-30 | 邹长根 | Ginkgo leaf liquor and preparation method thereof |
| CN104560563A (en) * | 2014-12-30 | 2015-04-29 | 陈烨炫 | Health-care gingko wine |
-
2015
- 2015-09-11 CN CN201510579735.9A patent/CN105132261B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183469A (en) * | 1997-11-06 | 1998-06-03 | 胡小波 | Gingko seed health wine |
| CN1415724A (en) * | 2001-10-29 | 2003-05-07 | 王保国 | Method for brewing wine with gingko leaf |
| CN101449722A (en) * | 2007-11-30 | 2009-06-10 | 武汉诚达日化研究所 | Mulberry leaf, mulberry health-care tea |
| CN102477391A (en) * | 2010-11-25 | 2012-05-30 | 邹长根 | Ginkgo leaf liquor and preparation method thereof |
| CN104560563A (en) * | 2014-12-30 | 2015-04-29 | 陈烨炫 | Health-care gingko wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434185A (en) * | 2016-12-23 | 2017-02-22 | 成都景睿生物科技有限公司 | Healthcare wine preparation method |
| CN107974383A (en) * | 2018-01-23 | 2018-05-01 | 临沂市许村银杏科技有限公司 | A kind of gingkgo tonic wine and preparation method thereof |
| CN114106969A (en) * | 2020-08-31 | 2022-03-01 | 张勇云 | Preparation method of brewed wine for reducing heavy metal content in brewed wine |
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| CN105132261B (en) | 2017-11-03 |
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