CN105861213A - Fermentation type inonotus obliquus wine and preparation method thereof - Google Patents
Fermentation type inonotus obliquus wine and preparation method thereof Download PDFInfo
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- CN105861213A CN105861213A CN201610246171.1A CN201610246171A CN105861213A CN 105861213 A CN105861213 A CN 105861213A CN 201610246171 A CN201610246171 A CN 201610246171A CN 105861213 A CN105861213 A CN 105861213A
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- wine
- phaeoporus obliquus
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- 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
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
Abstract
The invention relates to the field of beverages and in particular relates to fermentation type inonotus obliquus wine and a preparation method thereof. Aiming at the disadvantage that the utilization rate of the existing inonotus obliquus is low, the invention provides the fermentation type inonotus obliquus wine which is high in utilization rate of the inonotus obliquus and simple in formula, can be easily absorbed by human bodies and has the effects of improving the immunity of human bodies and improving intestinal functions, and the preparation method of the fermentation type inonotus obliquus wine. The fermentation type inonotus obliquus wine is prepared from glutinous rice, the inonotus obliquus, liquorice roots and pine buds and the mass ratio of the glutinous rice to the inonotus obliquus to the liquorice roots to the pine buds is (220 to 270):(80 to 110):(0.5 to 2):(28 to 33). The inonotus obliquus, the glutinous rice, the liquorice roots and the pine buds are combined by a certain ratio and fermented, the product is easily absorbed by human bodies and has the effects of improving the immunity of the human bodies and improving the intestinal functions, and the synergistic effect is strong; a fermentation manner is adopted so that nutrient components in a formula are completely kept and are sufficiently utilized; a fermentation method has a simple process, and no additives are added in a preparation process and the product.
Description
Technical field
The present invention relates to field of beverage, particularly relate to a kind of fermented type Phaeoporus obliquus wine and preparation method thereof.
Background technology
Along with improving constantly of expanding economy and living standard, people are growing to the requirement of nutritious and healthy food.Fermented wine is more subject to people's attention.
At present, China market top fermentation wine mainly by the effect of yeast, ferments starch-containing and sugared material, produces ethanol and abundant nutritional labeling, drinks in right amount and be of value to healthy.Mouthfeel has natural fermented fragrance.Due to society's high speed development, rhythm of life is accelerated and fierce social competition so that people are more desirable to supplement a large number of nutrients to resist this circumstances.So taking in too much high hot anakinetomer, gastrointestinal function over loading is caused " to operate ", it is difficult to absorb nutrition marrow.
Phaeoporus obliquus refers generally to Inonqqus obliquus, and Inonqqus obliquus is the most rare and famous and precious a kind of medicinal fungi, belongs to Eumycota, Basidiomycotina, Hymenomycetes, non-brown Zoopagales, Polyporaceae, brown transverse hole fungus genus.
Inonqqus obliquus chemical composition has polysaccharide, inonotus obliquus, Inonqqus obliquus alcohol, multiple oxidation triterpenoid compound, bolt bacterium lanosterol type triterpenoid compound sour, multiple, folic acid derivatives, aromatic vanillic acid, syringic acid and γ hydroxy benzoic acid, also it has been reported that separated go out tannin compound, steroid, alkaloid compound, melanin class, low molecule Polyphenols and lignin compound.
Inonqqus obliquus contains substantial amounts of anticancer, blood pressure lowering, blood sugar lowering, Plant fiber's class polysaccharide body of resurrection immunization.The vigor of immunocyte, anticancer diffusion and recurrence can be improved, in gastrointestinal, prevent the absorption of the harmful substances such as carcinogen, and promote excretion.
It is said that the top extract of Russia's Inonqqus obliquus reaches 93% to diabetes cure rate.
Magical Inonqqus obliquus is to be caused by the novel (obtaining for 1970) of former Soviet Union Nobel Prize for literature Solzhenitsyn, Aleksandr Lsayevich known to common people.The such one section of description of Wen Zhongyou: having a Russia village to endure the Inonqqus obliquus tea of a kind of abnormal smells from the patient coffee similar with color and luster for many years, in result village, no one obtains gastroenteropathy and cancer.As evidence, Inonqqus obliquus starts by extensive concern.
The northern people of Russia thinks: this is the present that God grants a kind of mystery of the suffering mankind, can be used to prevent and treat hepatocarcinoma, acquired immune deficiency syndrome (AIDS) and the poisoning of-157 escherichia coli.The research worker high evaluation Inonqqus obliquus of Japan, is referred to as one ' catholicon '.
Inonqqus obliquus (top extract) is Muscovite a kind of Medicinal fungus, and its effective ingredient has caused the extensive attention of state's researcheres such as the U.S., Japan, Korea S.According to preliminary research, Inonqqus obliquus contains Inonqqus obliquus alcohol, oxidation triterpenoid compound, lanosterol, the acid of bolt bacterium, folic acid derivatives, aromatic vanillic acid, syringic acid etc..Nineteen fifty-five Moscow medical courses in general institute (The Medical Academy of Science in Moscow) declaration Inonqqus obliquus is cancer-resisting substance, and government permission Inonqqus obliquus can be used for pharmaceuticals exploitation.The U.S. lists " special natural materials " in Inonqqus obliquus, as the following beverage of extraterrestrial.Japanese then that Inonqqus obliquus is poisoned as hepatocarcinoma, acquired immune deficiency syndrome (AIDS) and 0-157 escherichia coli therapeutic agent.
Its extracting solution is usually utilized currently with kahikatea young pilose antler, typically there are water logging extraction and alcohol extraction two ways, such as Application No. 200710072197.X, in this document, extracting solution is by water logging mode, Application No. 201210295957.4, it is then to be extracted by ethanol, but aforesaid way can only extract the composition being dissolved in water or ethanol, in kahikatea young pilose antler, other composition can not be utilized effectively, overall utilization rate is low, and existing formula also needs to add other multiple rare Chinese medicine, complicated component.
Summary of the invention
It is desirable to provide a kind of kahikatea young pilose antler utilization rate is high, and formula is simple, it is easy to absorption of human body and raising body immunity and the fermented type Phaeoporus obliquus wine improving function of intestinal canal and preparation method thereof.
The present invention provides a kind of fermented type Phaeoporus obliquus wine, is made up of Oryza glutinosa, Phaeoporus obliquus, Radix Glycyrrhizae, pine bud, and its mass ratio is Oryza glutinosa: Phaeoporus obliquus: Radix Glycyrrhizae: pine bud=220-270:80-110:0.5-2:28-33.
Preferably, described Oryza glutinosa: Phaeoporus obliquus: Radix Glycyrrhizae: the mass ratio of pine bud is 230-260:90-105:0.8-1.3:29-30.
It is further preferred that described Oryza glutinosa: Phaeoporus obliquus: Radix Glycyrrhizae: the mass ratio of pine bud is 250:100:1:30.
The present invention also provides for the preparation method of above-mentioned fermented type Phaeoporus obliquus wine, comprises the following steps:
(1) Oryza glutinosa pretreatment and Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer pretreatment；
(2) yeast amplification culture, this technology is existing known drinks yeast amplification culture technology；
(3) fermentation: will be enlarged by the yeast after cultivating and be inoculated in Oryza glutinosa, control fermentation temperature is at 30-42 DEG C, and ferment 24-35h, then is added by other raw material in fermentation liquid, continues fermentation 36-48h, and fermentation temperature is 30-42, ferments 20-30 days, obtains tunning；
(4) product postprocessing, this post-processing step is identical with existing inebriant fermentation post-processing step.
Described Oryza glutinosa pretreatment is that full grains, free from insect pests, the Oryza glutinosa that goes mouldy at room temperature are soaked 12h, steams 5-10min, be cooled to 32 DEG C after being pulled out by Oryza glutinosa.
Described Phaeoporus obliquus, Radix Glycyrrhizae, the pretreatment of Tricholoma matsutake (lto et lmai) Singer clean for being passed through by raw material, add water, and the dosage of water, for not having raw material, soaks 30min, carries out boiling decoction, time 30min by raw material together with water after immersion.
In described step (3), saccharomycetic inoculum concentration is 20g/L.
Described step (4) includes successively squeezing, clarifies, filters and sterilization treatment.
Described clarifying process uses nature clarification.
Kieselguhr is used to carry out filtration treatment.
Pasteurization is used to carry out sterilization treatment.
Beneficial effect:
The present invention uses Phaeoporus obliquus and Oryza glutinosa, Radix Glycyrrhizae, pine bud combined fermentation by a certain percentage, it is easy to absorption of human body, it is possible to increase body immunity, improves function of intestinal canal simultaneously, and synergism is strong；
Use fermentation mode so that formula Middle nutrition composition is completely retained, and is fully used；
This fermentation process process is simple, and preparation process and product are without any interpolation.
Detailed description of the invention
Embodiment 1
A kind of fermented type Phaeoporus obliquus wine, is made up of Oryza glutinosa, Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer, and its mass ratio is 220:80:0.5:28.
The preparation process of this Phaeoporus obliquus wine is as follows:
(1) Oryza glutinosa pretreatment and Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer pretreatment；
(2) yeast amplification culture；
(3) fermentation: will be enlarged by the yeast after cultivating and be inoculated in Oryza glutinosa, control fermentation temperature is at 30-42 DEG C, and ferment 24-35h, then is added by other raw material in fermentation liquid, continues fermentation 36-48h, and fermentation temperature is 30-42, ferments 20-30 days, obtains tunning；
(4) product postprocessing.
Oryza glutinosa pretreatment described in step (1) is that full grains, free from insect pests, the Oryza glutinosa that goes mouldy at room temperature are soaked 12h, steams 5-10min, be cooled to 32 DEG C after being pulled out by Oryza glutinosa；
Described Phaeoporus obliquus, Radix Glycyrrhizae, the pretreatment of Tricholoma matsutake (lto et lmai) Singer clean for being passed through by raw material, add water, and the dosage of water, for not having raw material, soaks 30min, carries out boiling decoction, time 30min by raw material together with water after immersion.
In step (3), saccharomycetic inoculum concentration is 20g/L.
Step (4) includes successively squeezing, clarifies, filters and sterilization treatment, wherein clarifies by the way of naturally clarifying, and uses kieselguhr to carry out filtration treatment, uses pasteurization to carry out sterilization treatment.
Embodiment 2
A kind of fermented type Phaeoporus obliquus wine, is made up of Oryza glutinosa, Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer, and its mass ratio is 270:110:2:33.
The preparation process of this Phaeoporus obliquus wine is as follows:
(1) Oryza glutinosa pretreatment and Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer pretreatment；
(2) yeast amplification culture；
(3) fermentation: will be enlarged by the yeast after cultivating and be inoculated in Oryza glutinosa, control fermentation temperature is at 30-42 DEG C, and ferment 24-35h, then is added by other raw material in fermentation liquid, continues fermentation 36-48h, and fermentation temperature is 30-42, ferments 20-30 days, obtains tunning；
(4) product postprocessing.
Oryza glutinosa pretreatment described in middle step (1) is that full grains, free from insect pests, the Oryza glutinosa that goes mouldy at room temperature are soaked 12h, steams 5-10min, be cooled to 32 DEG C after being pulled out by Oryza glutinosa；
Described Phaeoporus obliquus, Radix Glycyrrhizae, the pretreatment of Tricholoma matsutake (lto et lmai) Singer clean for being passed through by raw material, add water, and the dosage of water, for not having raw material, soaks 30min, carries out boiling decoction, time 30min by raw material together with water after immersion.
In step (3), saccharomycetic inoculum concentration is 20g/L.
Step (4) includes successively squeezing, clarifies, filters and sterilization treatment, wherein clarifies by the way of naturally clarifying, and uses kieselguhr to carry out filtration treatment, uses pasteurization to carry out sterilization treatment.
Embodiment 3
A kind of fermented type Phaeoporus obliquus wine, is made up of Oryza glutinosa, Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer, and its mass ratio is 230:90:0.8:29.
The preparation process of this Phaeoporus obliquus wine is as follows:
(1) Oryza glutinosa pretreatment and Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer pretreatment；
(2) yeast amplification culture；
(3) fermentation: will be enlarged by the yeast after cultivating and be inoculated in Oryza glutinosa, control fermentation temperature is at 30-42 DEG C, and ferment 24-35h, then is added by other raw material in fermentation liquid, continues fermentation 36-48h, and fermentation temperature is 30-42, ferments 20-30 days, obtains tunning；
(4) product postprocessing.
Oryza glutinosa pretreatment described in step (1) is that full grains, free from insect pests, the Oryza glutinosa that goes mouldy at room temperature are soaked 12h, steams 5-10min, be cooled to 32 DEG C after being pulled out by Oryza glutinosa；
Described Phaeoporus obliquus, Radix Glycyrrhizae, the pretreatment of Tricholoma matsutake (lto et lmai) Singer clean for being passed through by raw material, add water, and the dosage of water, for not having raw material, soaks 30min, carries out boiling decoction, time 30min by raw material together with water after immersion.
In step (3), saccharomycetic inoculum concentration is 20g/L.
Step (4) includes successively squeezing, clarifies, filters and sterilization treatment, wherein clarifies by the way of naturally clarifying, and uses kieselguhr to carry out filtration treatment, uses pasteurization to carry out sterilization treatment.
Embodiment 4
A kind of fermented type Phaeoporus obliquus wine, is made up of Oryza glutinosa, Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer, and its mass ratio is 260:105:1.3:30.
The preparation process of this Phaeoporus obliquus wine is as follows:
(1) Oryza glutinosa pretreatment and Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer pretreatment；
(2) yeast amplification culture；
(3) fermentation: will be enlarged by the yeast after cultivating and be inoculated in Oryza glutinosa, control fermentation temperature is at 30-42 DEG C, and ferment 24-35h, then is added by other raw material in fermentation liquid, continues fermentation 36-48h, and fermentation temperature is 30-42, ferments 20-30 days, obtains tunning；
(4) product postprocessing.
Oryza glutinosa pretreatment described in step (1) is that full grains, free from insect pests, the Oryza glutinosa that goes mouldy at room temperature are soaked 12h, steams 5-10min, be cooled to 32 DEG C after being pulled out by Oryza glutinosa；
Described Phaeoporus obliquus, Radix Glycyrrhizae, the pretreatment of Tricholoma matsutake (lto et lmai) Singer clean for being passed through by raw material, add water, and the dosage of water, for not having raw material, soaks 30min, carries out boiling decoction, time 30min by raw material together with water after immersion.
In step (3), saccharomycetic inoculum concentration is 20g/L.
Step (4) includes successively squeezing, clarifies, filters and sterilization treatment, wherein clarifies by the way of naturally clarifying, and uses kieselguhr to carry out filtration treatment, uses pasteurization to carry out sterilization treatment
Embodiment 5
A kind of fermented type Phaeoporus obliquus wine, is made up of Oryza glutinosa, Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer, and its mass ratio is 250:100:1:30.
The preparation process of this Phaeoporus obliquus wine is as follows:
(1) Oryza glutinosa pretreatment and Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer pretreatment；
(2) yeast amplification culture；
(3) fermentation: will be enlarged by the yeast after cultivating and be inoculated in Oryza glutinosa, control fermentation temperature is at 30-42 DEG C, and ferment 24-35h, then is added by other raw material in fermentation liquid, continues fermentation 36-48h, and fermentation temperature is 30-42, ferments 20-30 days, obtains tunning；
(4) product postprocessing.
Oryza glutinosa pretreatment described in step (1) is that full grains, free from insect pests, the Oryza glutinosa that goes mouldy at room temperature are soaked 12h, steams 5-10min, be cooled to 32 DEG C after being pulled out by Oryza glutinosa；
Described Phaeoporus obliquus, Radix Glycyrrhizae, the pretreatment of Tricholoma matsutake (lto et lmai) Singer clean for being passed through by raw material, add water, and the dosage of water, for not having raw material, soaks 30min, carries out boiling decoction, time 30min by raw material together with water after immersion.
In step (3), saccharomycetic inoculum concentration is 20g/L.
Step (4) includes successively squeezing, clarifies, filters and sterilization treatment, wherein clarifies by the way of naturally clarifying, and uses kieselguhr to carry out filtration treatment, uses pasteurization to carry out sterilization treatment.
Mice is used intestinal microbial population in antibiotic rear intestinal Flora Disturbance forming process to detect by the Phaeoporus obliquus wine using the present invention to obtain, by experimental result it appeared that, after antibiotic is taken in sale, the bacillus bifidus that enteral is the closest with human physiological's activity relationship, lactobacillus bacterium amount declines, and after mice forms enteric flora disturbance, adds and feeds Phaeoporus obliquus after drinking, in mouse intestinal, bacillus bifidus, lactobacillus bacterium amount rise appreciably, and quickly return to the bacterium amount level of normal mouse.
Bifidus bacillus, lactobacillus is normal flora main in mouse intestinal, and to safeguarding that body health has substantial connection, Phaeoporus obliquus wine the most of the present invention can play the effect improving gastrointestinal function.
To there is lassitude, under health feels exhausted, pale complexion, deep pulse are drowned unable or appetite, degradation sub-health population 200 people divides 5 groups to take the Phaeoporus obliquus wine that embodiment of the present invention 1-5 prepares respectively, sooner or later service once, 40-70 milliliter every time, after taking 1 month, above-mentioned symptom all parts are improved or are wholly absent, and effective percentage reaches 100%.
Therefore the Phaeoporus obliquus wine that the present invention prepares not only can improve human body intestinal canal function, can improve body immunity simultaneously.
Above content is to combine the further description that the present invention is done by specific embodiment, it is impossible to assert the present invention be embodied as be confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, it is also possible to make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (10)
1. a fermented type Phaeoporus obliquus wine, it is characterised in that being made up of Oryza glutinosa, Phaeoporus obliquus, Radix Glycyrrhizae, pine bud, its mass ratio is Oryza glutinosa: Phaeoporus obliquus: Radix Glycyrrhizae: pine bud=220-270:80-110:0.5-2:28-33.
2. fermented type Phaeoporus obliquus wine as claimed in claim 1, it is characterised in that: described Oryza glutinosa: Phaeoporus obliquus: Radix Glycyrrhizae: the mass ratio of pine bud is 230-260:90-105:0.8-1.3:29-30.
3. fermented type Phaeoporus obliquus wine as claimed in claim 1 or 2, it is characterised in that: described Oryza glutinosa: Phaeoporus obliquus: Radix Glycyrrhizae: the mass ratio of pine bud is 250:100:1:30.
4. one kind according to the preparation method of fermented type Phaeoporus obliquus wine described in claim 1-3, it is characterised in that comprise the following steps:
(1) Oryza glutinosa pretreatment and Phaeoporus obliquus, Radix Glycyrrhizae, Tricholoma matsutake (lto et lmai) Singer pretreatment；
(2) yeast amplification culture；
(3) fermentation: will be enlarged by the yeast after cultivating and be inoculated in Oryza glutinosa, control fermentation temperature is at 30-42 DEG C, and ferment 24-35h, then is added by other raw material in fermentation liquid, continues fermentation 36-48h, and fermentation temperature is 30-42, ferments 20-30 days, obtains tunning；
(4) product postprocessing.
The preparation method of fermented type Phaeoporus obliquus wine the most according to claim 4, it is characterised in that: described Oryza glutinosa pretreatment is that full grains, free from insect pests, the Oryza glutinosa that goes mouldy at room temperature are soaked 12h, steams 5-10min, be cooled to 32 DEG C after being pulled out by Oryza glutinosa.
The preparation method of fermented type Phaeoporus obliquus wine the most according to claim 4, it is characterised in that: described Phaeoporus obliquus, Radix Glycyrrhizae, the pretreatment of Tricholoma matsutake (lto et lmai) Singer clean for being passed through by raw material, add water, the dosage of water was not for have raw material, soak 30min, after immersion, raw material is carried out boiling decoction, time 30min together with water.
The preparation method of fermented type Phaeoporus obliquus wine the most according to claim 4, it is characterised in that: in described step (3), saccharomycetic inoculum concentration is 20g/L.
The preparation method of fermented type Phaeoporus obliquus wine the most according to claim 4, it is characterised in that: described step (4) includes successively squeezing, clarifies, filters and sterilization treatment.
The preparation method of fermented type Phaeoporus obliquus wine the most according to claim 8, it is characterised in that: described clarifying process uses nature clarification.
The preparation method of fermented type Phaeoporus obliquus wine the most according to claim 8, it is characterised in that: use kieselguhr to carry out filtration treatment, use pasteurization to carry out sterilization treatment.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947659A (en) * | 2017-04-22 | 2017-07-14 | 华中农业大学 | A kind of feedstock composition of chicken feet cereal wine, chicken feet cereal wine and its preparation method and application |
| CN108676648A (en) * | 2018-05-22 | 2018-10-19 | 枣阳市灵鹿酒业有限公司 | A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100821713B1 (en) * | 2007-09-06 | 2008-04-14 | 박효만 | Makgeolli with chaga(inonotus obliquus) and method for manufacturing thereof |
| CN103789122A (en) * | 2012-10-30 | 2014-05-14 | 武汉万福兴科技有限公司 | Brewing method for health-care beverage capable of clearing fever and dispelling dampness |
-
2016
- 2016-04-20 CN CN201610246171.1A patent/CN105861213A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100821713B1 (en) * | 2007-09-06 | 2008-04-14 | 박효만 | Makgeolli with chaga(inonotus obliquus) and method for manufacturing thereof |
| CN103789122A (en) * | 2012-10-30 | 2014-05-14 | 武汉万福兴科技有限公司 | Brewing method for health-care beverage capable of clearing fever and dispelling dampness |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947659A (en) * | 2017-04-22 | 2017-07-14 | 华中农业大学 | A kind of feedstock composition of chicken feet cereal wine, chicken feet cereal wine and its preparation method and application |
| CN106947659B (en) * | 2017-04-22 | 2018-01-19 | 华中农业大学 | A kind of feedstock composition of chicken feet cereal wine, chicken feet cereal wine and its preparation method and application |
| CN108676648A (en) * | 2018-05-22 | 2018-10-19 | 枣阳市灵鹿酒业有限公司 | A kind of kahikatea young pilose antler yellow rice wine and its processing technology rich in Fuscoporia obliqua polysaccharide |
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Application publication date: 20160817 |