CN105623968A - Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof - Google Patents
Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof Download PDFInfo
- Publication number
- CN105623968A CN105623968A CN201610205248.0A CN201610205248A CN105623968A CN 105623968 A CN105623968 A CN 105623968A CN 201610205248 A CN201610205248 A CN 201610205248A CN 105623968 A CN105623968 A CN 105623968A
- Authority
- CN
- China
- Prior art keywords
- mixed
- fruit wine
- fermentation
- hylocereus undatus
- yeast
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a Hylocereus polyrhizus mixed-fermentation fruit wine which is prepared from the following raw materials in parts by weight: 40-60 parts of Hylocereus polyrhizus, 20-40 parts of roxburgh rose and 20-40 parts of Smallanthus Sonchifolius. The brewage method comprises the following steps: proportionally selecting the Hylocereus polyrhizus, roxburgh rose and Smallanthus Sonchifolius, carrying out raw material treatment, crushing, pulping, removing pectin, carrying out sugar adjustment and yeast domestication culture, carrying out primary fermentation and filtration, and finally, carrying out aging, clarification, blending, sterilization and filling to obtain the finished product. According to the technical scheme, the roxburgh rose, Smallanthus Sonchifolius and Hylocereus polyrhizus are proportionally fermented and brewed to obtain the mixed-fermentation fruit wine, thereby regulating the color and aroma of the Hylocereus polyrhizus fruit wine by using the roxburgh rose and Smallanthus Sonchifolius, and supplementing deficiency of the Hylocereus polyrhizus fruit wine in the aspect of certain nutrient elements; and thus, the Hylocereus polyrhizus fruit wine has higher nutrient and health care values.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of red meat Hylocereus undatus mixed fermentation fruit wine and brewing method thereof.
Background technology
Hylocereus undatus (HylocereusundatusBritt.&Rose) originates in Central America Brazil, area, desert, the Mexico torrid zone, perennial Cactaceae, three corner posts belong to, fruit tree in many tropical and subtropical countries, the Hylocereus undatus of current domestic cultivation divides plain boiled pork, red meat, powder meat three kinds, wherein most favored by customers with red meat. Catchment fruit, flowers, vegetables, health care, medicine of Hylocereus undatus is integrated, and has very high economic worth. Containing nutritive ingredients such as abundant protein, amino acid, mineral element, VITAMIN and lipid acid in Hylocereus undatus, simultaneously also containing multiple functional substance such as flavonoid, food fibre, vegetable polysaccharides, plant sterol and glycosides compounds, in preventing cardiovascular disease, dispelling toxicity, detoxicating, reduction plasma cholesterol, preventing constipation and colorectal carcinoma etc., there is good health-care effect. Hylocereus undatus contains abundant nutritive substance anthocyanidin; especially in pericarp, content is the abundantest; anthocyanidin is the antioxidant of a kind of brute force; it is better than carotene more than 10 times; and active 75 hours can be preserved in blood of human body; it can protect human body from the damage of free radical, contributes to the multiple disease relevant with free radical of prevention. Anthocyanidin can strengthen blood vessel elasticity, protection arteries inwall; Reduce blood pressure; Promote the slickness of skin, U.S. face skin; Inflammation-inhibiting and allergy, improve the snappiness in joint, prevention sacroiliitis; Can promote that the rhodopsin in retina cell regenerates, improve eyesight; Also there is radiation-resistant effect etc. Anthocyanidin safeguards the health of human body from many aspects, for we mankind bring multiple benefit.
Hylocereus undatus brewed fruit wine is utilized to be a kind of desirable mode developed by Hylocereus undatus, but existing Pitaya wine often loses the color and luster of fresh fruit after fermentation, and fruit wine aromatising flavour is not enough, and nutritive value is also comprehensive not, being difficult to be accepted by masses, it is more difficult to promote.
Summary of the invention
It is an object of the invention to provide a kind of red meat Hylocereus undatus mixed fermentation fruit wine and brewing method thereof, bright luster can be kept after Hylocereus undatus is fermented, and it is not enough to overcome Pitaya wine aromatising flavour, increase the healthy nutritive value of Pitaya wine further.
The technical scheme of the present invention is as follows:
The present invention is so a kind of red meat Hylocereus undatus mixed fermentation fruit wine, and its raw material comprises group part of following weight part number: Hylocereus undatus 40��60 parts, thorn pears 20��40 parts, yacon 20��40 parts. Its brewing method comprises the steps: to select in proportion Hylocereus undatus, thorn pears, yacon to carry out crushing and beating after Feedstock treating, carry out except pectin process, carry out sugar adjustment operation and tame yeast cultivation operation again, then carry out Primary Fermentation and filtration, filling after eventually passing ageing, clarification, allotment, sterilization obtain finished product.
Wherein, except pectin process adds the polygalacturonase accounting for gross weight 0.2��0.4 �� in the mixing pulp become in crushing and beating to stir even. Sugar adjustment operation is that the sucrose adding gross weight 8��10% except pectin in the mixing pulp after processing stirs evenly. It is first by fruit wine active dry yeast weight 5��10 times, temperature 30��35 DEG C, concentration 6% syrup water activation that tame yeast cultivates operation, then learn from else's experience and treating that fermentation mixed solution joins and forms mixed culture medium in malt extract medium after boiling, the bacterial classification activated is joined in above-mentioned mixed culture medium and cultivate, progressively improve the content treating fermentation mixed solution in mixed culture medium, until completely with treating that substratum made by fermentation mixed solution, if yeast is treating that in fermentation mixed solution, the domestication of growth good i.e. announcement completes, then the production that spreads cultivation is used. Primary Fermentation operation adopts closed fermentation mode, by through domestication, the distiller's yeast spread cultivation and SO2Add in mixed solution to be fermented, mixed even; Distiller's yeast add-on is 5��15%, SO2Adding by 50��150mg/L, control temperature ferments 15��20 days at 19��27 DEG C; Ageing operation moves the wine liquid fermented to wine cellar, under 12��28 DEG C of conditions, and airtight storage 3��6 months; Clarification operation is that the gelatin adding gross weight 0.06��0.1% in the wine after ageing carries out clarifying treatment.
The fruit that the present invention's thorn pears (Rosaroxbunghii) used are the perennial machaka rosa roxburghii of the Rosaceae, have another name called mountain king fruit, Fruit of Dahurian Rose, Fo Lang fruit, thatch pears, oblonga, another name stings pineapple, send the spring to return, stings acid pear, nine-headed bird, Wen Xianguo, it is the precious fruit of nutrition of healthcare, it is a kind of rare fruit. It is born in hillside, cheuch, roadside and the shrubbery on the sunny side of height above sea level 500 meters��2500 meters, it is the natural wild fruit on the ground such as Guizhou, west place in Hubei mountain area, the western Hunan, the Liangshan Mountain, Mianning mountain area, has the artificial growth of big area in Guizhou Province and Kaifeng city of Henan Province. Thorn pears pharmaceutical use very high, its flower, leaf, really, seed can be used as medicine, have stomach invigorating, help digestion, nourish, effect of antidiarrheal. Particularly sting pears and it is rich in superoxide-dismutase (being called for short SOD), SOD internationally recognized has active substance anti-ageing, protective effect on cancer risk, also there is effect antiviral, radiation-resistant, in cardiovascular, Digestive tract and various tumor disease are prevented and treated, apply very extensive. The fruit of thorn pears is also the first-class raw material of processing health food simultaneously, the thorn pears meat plumpness of maturation, sweet and sour, fruit are rich in sugar, VITAMIN, carotene, organic acid and 20 multiple amino acids, more than 10 plants the trace element that human body is useful, and superoxide dismutase. Especially Vitamin C content is extremely high, is the highest in current fruit, and content 841.58 milligrams��3541.13 milligrams in every 100 grams of fresh fruits is 50 times of oranges and tangerines, and 10 times of Kiwifruit, have the laudatory title of " king of vitamins C ". Fruit of Grossularia burejensis Berger can process fruit juice, jam, fruit wine, preserved fruit, candy, cake etc.
The yacon that the present invention is used, formal name used at school " yacon " (Ya Gong, or Argonne), the i.e. meaning of " god fruit ", it is referred to as " ten thousand sweet potatos " in China Sichuan, belong to composite family, it is a kind of composite family per nnial herb, chrysanthemum potato platymiscium, therefore it is also called chrysanthemum potato, originate in from the Andes of South America, it is a kind of tradition rhizome food of local American Indian, existing 500 years history. Not only the block root of chrysanthemum potato contains abundant moisture content and Nutriflora P, taste sweet but also crisp, it is also possible to eat as fruit. In addition expert also studies and finds that yacon has very strong pharmaceutical use, particularly has remarkable effect for male health-care. Yacon, containing the abundant oligofructose with sweet taste, does not have enzyme can be hydrolyzed this kind of carbohydrate in human body, therefore, it is difficult to be rapidly absorbed by a human, diabetic subject also can use. It is the highest that yacon is rich in 20 multiple amino acids of needed by human body and multivitamin, mineral substance, particularly oligosaccharide content, can promote that beneficial microorganism grows. The Nutriflora P content of yacon is the 60��70% of dry-matter, and its content is the highest in all plants, also containing abundant mineral substance and calcium, magnesium, iron, zinc, potassium, selenium and other trace elements. Japanology also finds, takes the Nutriflora P of 3��6g every day, and within 3 weeks, in the ight soil of people, the content of poisonous carcinogenic compound can reduce more than 40 percent.
The technical scheme of the present invention by thorn pears, yacon together with Hylocereus undatus proportionally fermented soy become mixed fermentation fruit wine, thus utilize thorn pears and yacon to regulate color and luster and the aromatising flavour of Pitaya wine, and supplement the deficiency of Pitaya wine in some nutritive element so that it is healthy nutritive value is higher.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, the numerical value wherein related to or per-cent, unless otherwise indicated, is weight number or weight percent.
Embodiment 1
(1) material choice: selecting ripe red meat Hylocereus undatus, thorn pears, yacon, weight part number is: Hylocereus undatus 60 parts, thorn pears 20 parts, yacon 20 parts.
(2) Feedstock treating: remove thorn pears culticular spine, cleans Hylocereus undatus, thorn pears and yacon, to remove the foreign material such as surface attachment earth;
(3) crushing and beating: put into crushing and beating equipment fragmentation break into pulp by being mixed together with thorn pears after red meat Hylocereus undatus and yacon stripping and slicing;
(4) except pectin process: add, in mixing pulp, the polygalacturonase accounting for gross weight 0.4 ��, stir 5h at 37 DEG C;
(5) sugar adjustment operation: add the sucrose accounting for gross weight 10% in mixing pulp and stir evenly;
(6) tame yeast is cultivated: by fruit wine with active dry yeast with 10 times 35 DEG C, 6% syrup water activation, then learn from else's experience boil be down to normal temperature treat fermentation mixed solution join in malt extract medium, the bacterial classification activated is joined in above-mentioned mixed culture medium and cultivate, progressively improve the content treating fermentation mixed solution in mixed culture medium, until completely with treating that substratum made by fermentation mixed solution, until yeast is being treated to grow up well in fermentation mixed solution;
(7) ferment: adopt closed fermentation mode, will add in mixed solution to be fermented mixed even through domestication, the distiller's yeast spread cultivation and SO2; Distiller's yeast add-on is that 12%, SO2 presses 100mg/L and adds, and control temperature ferments 15 days at 27 DEG C, fermentation ends when being less than 0.4% that residual sugar falls;
(8) filter: be that wine liquid is filtered by the film filter of 0.2um with film hole diameter;
(9) ageing: the wine liquid fermented is moved to wine cellar, places 3 months at 28 DEG C;
(10) clarify: the gelatin adding gross weight 0.1%, to the good wine liquid of ageing, leaves standstill 48h;
(11) allocate: add edible ethanol and white sugar makes fruit wine spirituosity degree 10%, sugary 10%, total acid 0.2%;
(12) sterilizing: deployed wine liquid is carried out sterilizing with Ultra High Temperature Short Time machine;
(13) filling: with fruit wine filling machine, the fruit wine of sterilizing to be carried out filling;
(14) finished product: filling complete fruit wine is carried out outer packaging.
Embodiment 2
(1) material choice: selecting ripe red meat Hylocereus undatus, thorn pears, yacon, weight part number is: Hylocereus undatus 50 parts, thorn pears 30 parts, yacon 20 parts;
(2) Feedstock treating: remove thorn pears culticular spine, cleans Hylocereus undatus, thorn pears and yacon, to remove the foreign material such as surface attachment earth;
(3) crushing and beating: put into crushing and beating equipment fragmentation break into pulp by being mixed together with thorn pears after red meat Hylocereus undatus and yacon stripping and slicing;
(4) except pectin process: add, in mixing pulp, the polygalacturonase accounting for gross weight 0.3 ��, stir 5h at 37 DEG C;
(5) sugar adjustment operation: add the sucrose accounting for gross weight 9% in mixing pulp and stir evenly;
(6) tame yeast is cultivated: by fruit wine with active dry yeast with 8 times 32 DEG C, 6% syrup water activation, then learn from else's experience boil be down to normal temperature treat fermentation mixed solution join in malt extract medium, the bacterial classification activated is joined in above-mentioned mixed culture medium and cultivate, progressively improve the content treating fermentation mixed solution in mixed culture medium, until completely with treating that substratum made by fermentation mixed solution, until yeast is being treated to grow up well in fermentation mixed solution;
(7) ferment: adopt closed fermentation mode, by through domestication, the distiller's yeast spread cultivation and SO2Add in mixed solution to be fermented mixed even; Distiller's yeast add-on is 15%, SO2Adding by 150mg/L, control temperature ferments 19 days at 27 DEG C, fermentation ends when being less than 0.4% that residual sugar falls;
(8) filter: be that wine liquid is filtered by the film filter of 0.2um with film hole diameter;
(9) ageing: the wine liquid fermented is moved to wine cellar, places 4 months at 20 DEG C;
(10) clarify: the gelatin adding gross weight 0.08%, to the good wine liquid of ageing, leaves standstill 48h;
(11) allocate: add edible ethanol and white sugar makes fruit wine spirituosity degree 10%, sugary 10%, total acid 0.2%;
(12) sterilizing: deployed wine liquid is carried out sterilizing with Ultra High Temperature Short Time machine;
(13) filling: with fruit wine filling machine, the fruit wine of sterilizing to be carried out filling;
(14) finished product: filling complete fruit wine is carried out outer packaging.
Embodiment 3
(1) material choice: selecting ripe red meat Hylocereus undatus, thorn pears, yacon, weight part number is: Hylocereus undatus 40 parts, thorn pears 30 parts, yacon 30 parts;
(2) Feedstock treating: remove thorn pears culticular spine, cleans Hylocereus undatus, thorn pears and yacon, to remove the foreign material such as surface attachment earth;
(3) crushing and beating: put into crushing and beating equipment fragmentation break into pulp by being mixed together with thorn pears after red meat Hylocereus undatus and yacon stripping and slicing;
(4) except pectin process: add, in mixing pulp, the polygalacturonase accounting for gross weight 0.2 ��, stir 8h at 37 DEG C;
(5) sugar adjustment operation: add the sucrose accounting for gross weight 8% in mixing pulp and stir evenly;
(6) tame yeast is cultivated: by fruit wine with active dry yeast with 5 times 30 DEG C, 6% syrup water activation, then learn from else's experience boil be down to normal temperature treat fermentation mixed solution join in malt extract medium, the bacterial classification activated is joined in above-mentioned mixed culture medium and cultivate, progressively improve the content treating fermentation mixed solution in mixed culture medium, until completely with treating that substratum made by fermentation mixed solution, until yeast is being treated to grow up well in fermentation mixed solution;
(7) ferment: adopt closed fermentation mode, by through domestication, the distiller's yeast spread cultivation and SO2Add in mixed solution to be fermented mixed even; Distiller's yeast add-on is 5%, SO2Adding by 50mg/L, control temperature ferments 20 days at 19 DEG C, fermentation ends when being less than 0.4% that residual sugar falls;
(8) filter: be that wine liquid is filtered by the film filter of 0.2um with film hole diameter;
(9) ageing: the wine liquid fermented is moved to wine cellar, places 6 months at 19 DEG C;
(10) clarify: the gelatin adding gross weight 0.06%, to the good wine liquid of ageing, leaves standstill 48h;
(11) allocate: add edible ethanol and white sugar makes fruit wine spirituosity degree 10%, sugary 10%, total acid 0.2%;
(12) sterilizing: deployed wine liquid is carried out sterilizing with Ultra High Temperature Short Time machine;
(13) filling: with fruit wine filling machine, the fruit wine of sterilizing to be carried out filling;
(14) finished product: filling complete fruit wine is carried out outer packaging.
Certainly, the more than embody rule example of just the present invention, the present invention also has other enforcement mode, and all employings are equal to replacement or the technical scheme of equivalent transformation formation, all drop within protection domain of the presently claimed invention.
Claims (8)
1. a red meat Hylocereus undatus mixed fermentation fruit wine, it is characterised in that its raw material comprises group part of following weight part number: Hylocereus undatus 40��60 parts, thorn pears 20��40 parts, yacon 20��40 parts.
2. the brewing method of a red meat Hylocereus undatus mixed fermentation fruit wine as claimed in claim 1, it is characterized in that comprising the steps: selecting in proportion Hylocereus undatus, thorn pears, yacon to carry out crushing and beating after Feedstock treating, carry out except pectin process, carry out sugar adjustment operation and tame yeast cultivation operation again, then carry out Primary Fermentation and filtration, filling after eventually passing ageing, clarification, allotment, sterilization obtain finished product.
3. the brewing method of red meat Hylocereus undatus mixed fermentation fruit wine according to claim 2, it is characterised in that: described is add the polygalacturonase accounting for gross weight 0.2��0.4 �� in the mixing pulp become in crushing and beating to stir even except pectin processes.
4. the brewing method of red meat Hylocereus undatus mixed fermentation fruit wine according to claim 2, it is characterised in that: described sugar adjustment operation is that the sucrose adding gross weight 8��10% except pectin in the mixing pulp after processing stirs evenly.
5. the brewing method of red meat Hylocereus undatus mixed fermentation fruit wine according to claim 2, it is characterized in that: it is first by fruit wine active dry yeast weight 5��10 times that described tame yeast cultivates operation, temperature 30��35 DEG C, concentration 6% syrup water activation, then learn from else's experience and treating that fermentation mixed solution joins and forms mixed culture medium in malt extract medium after boiling, the bacterial classification activated is joined in above-mentioned mixed culture medium and cultivate, progressively improve the content treating fermentation mixed solution in mixed culture medium, until completely with treating that substratum made by fermentation mixed solution, if yeast is treating that in fermentation mixed solution, the domestication of growth good i.e. announcement completes, spread cultivation to again and use in producing.
6. the brewing method of red meat Hylocereus undatus mixed fermentation fruit wine according to claim 2, it is characterised in that: described Primary Fermentation operation adopts closed fermentation mode, by through domestication, the distiller's yeast spread cultivation and SO2Add in mixed solution to be fermented, mixed even; Distiller's yeast add-on is 5��15%, SO2Adding by 50��150mg/L, control temperature ferments 15��20 days at 19��27 DEG C.
7. the brewing method of red meat Hylocereus undatus mixed fermentation fruit wine according to claim 2, it is characterised in that: described ageing operation moves the wine liquid fermented to wine cellar, under 12��28 DEG C of conditions, airtight storage 3��6 months.
8. the brewing method of red meat Hylocereus undatus mixed fermentation fruit wine according to claim 2, it is characterised in that: described clarification operation is that the gelatin adding gross weight 0.06��0.1% in the wine after ageing carries out clarifying treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610205248.0A CN105623968A (en) | 2016-04-05 | 2016-04-05 | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610205248.0A CN105623968A (en) | 2016-04-05 | 2016-04-05 | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105623968A true CN105623968A (en) | 2016-06-01 |
Family
ID=56039322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610205248.0A Pending CN105623968A (en) | 2016-04-05 | 2016-04-05 | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105623968A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107090386A (en) * | 2017-06-22 | 2017-08-25 | 贵州大学 | A kind of red yeast rice fruit wine and preparation method thereof |
| CN110607213A (en) * | 2019-09-03 | 2019-12-24 | 贵州理工学院 | Preparation method of pitaya and roxburgh rose fruit wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100701336B1 (en) * | 2005-06-16 | 2007-03-29 | 주식회사 홍재그린 | A herb wine having roborant and aphrodisiac activity and a manufacturing method thereof |
| CN101041800A (en) * | 2007-04-25 | 2007-09-26 | 北京航空航天大学 | Preparation method of dragon fruit wine |
| CN101717708A (en) * | 2009-12-24 | 2010-06-02 | 永州市雅大科技实业有限公司 | Process for brewing Smallanthus sonchifolius fruit wine |
| CN103602546A (en) * | 2013-11-21 | 2014-02-26 | 谭永健 | Brewing method for hylocereus undulatus fruit wine |
| CN104593190A (en) * | 2014-12-29 | 2015-05-06 | 普定县绿品农业发展有限公司 | Preparation method of rosa-roxburghii wine |
-
2016
- 2016-04-05 CN CN201610205248.0A patent/CN105623968A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100701336B1 (en) * | 2005-06-16 | 2007-03-29 | 주식회사 홍재그린 | A herb wine having roborant and aphrodisiac activity and a manufacturing method thereof |
| CN101041800A (en) * | 2007-04-25 | 2007-09-26 | 北京航空航天大学 | Preparation method of dragon fruit wine |
| CN101717708A (en) * | 2009-12-24 | 2010-06-02 | 永州市雅大科技实业有限公司 | Process for brewing Smallanthus sonchifolius fruit wine |
| CN103602546A (en) * | 2013-11-21 | 2014-02-26 | 谭永健 | Brewing method for hylocereus undulatus fruit wine |
| CN104593190A (en) * | 2014-12-29 | 2015-05-06 | 普定县绿品农业发展有限公司 | Preparation method of rosa-roxburghii wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107090386A (en) * | 2017-06-22 | 2017-08-25 | 贵州大学 | A kind of red yeast rice fruit wine and preparation method thereof |
| CN110607213A (en) * | 2019-09-03 | 2019-12-24 | 贵州理工学院 | Preparation method of pitaya and roxburgh rose fruit wine |
| CN110607213B (en) * | 2019-09-03 | 2022-09-13 | 贵州理工学院 | Preparation method of pitaya and roxburgh rose fruit wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101720957B (en) | Purple corn beverage and preparation method thereof | |
| KR101612813B1 (en) | Manufacturing method of fermented salt containing ginseng steaed red juice | |
| CN107691704A (en) | A kind of black-tea fungus drink and preparation method thereof | |
| CN105029594A (en) | Health drink containing selenium enzyme and production method thereof | |
| KR101917115B1 (en) | The Manufacturing method of Germinated brown rice black vinegar with balsam apple | |
| KR20200102635A (en) | Composition for Platycodon Confiture and Manufacturing Method the Same | |
| KR20100047992A (en) | Preparation method of green tea using adenophorae radix | |
| KR101716297B1 (en) | Method drinks for prevent a metabolic syndrome that made by Hericium erinaceus extracts containing crude drugs extracts. | |
| CN105623968A (en) | Hylocereus polyrhizus mixed-fermentation fruit wine and brewage method thereof | |
| CN103876223B (en) | Acanthopanax fruit beverage and preparation method thereof | |
| KR20150118392A (en) | Lemon juice and pulp with lemon fruit tea manufacturing method | |
| KR20110113709A (en) | Process for the preparation of beverage composition aining vanadium and beverage composition containing vanadium prepared therefrom | |
| KR101792346B1 (en) | Preparation Method of the Fermentation Vinegar of Chestnut and Ogalpi Fruit | |
| KR102601021B1 (en) | Fruits juice and manufacturing method of the same | |
| CN107334009A (en) | A kind of miracle fruit star fruit juice and preparation method thereof | |
| KR102444816B1 (en) | Preparing method of the functional rice paste using mulberry leaves, mulberry and glutinous rice | |
| KR20040064547A (en) | Functional broiled dish of sliced rice cake, meat, eggs, seasoning, etc. containing diet enzyme, herb medicines and functional materials | |
| KR20230063584A (en) | Composition for Pear Concentration Containing Hemp Seed and Manufacturing Method Thereof | |
| KR20150093009A (en) | Loquat wine using loesswater and manufacturing method thereof | |
| KR20040064403A (en) | Functional herb medicine and plant juice containing diet enzyme, herb medicines and functional materials | |
| KR20220154348A (en) | Functional mixed honey and manufacturing method of the same | |
| CN104322784A (en) | Fruit-vinegar-flavored Siberian solomonseal rhizome alternative tea and preparation method thereof | |
| KR20230168245A (en) | Manufacturing method of chinese yam extract with improved nutritional content and preference | |
| KR20040064363A (en) | Functional dried fishes containing diet enzyme, herb medicines and functional materials | |
| CN109123255A (en) | Celery bud compound fruit and vegetable juice and preparation method thereof |
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 |
Application publication date: 20160601 |
|
| RJ01 | Rejection of invention patent application after publication |