CN105969623A - Production technology for brewing moringa oleifera Chinese spirits by fermentation distillation method - Google Patents
Production technology for brewing moringa oleifera Chinese spirits by fermentation distillation method Download PDFInfo
- Publication number
- CN105969623A CN105969623A CN201610442491.4A CN201610442491A CN105969623A CN 105969623 A CN105969623 A CN 105969623A CN 201610442491 A CN201610442491 A CN 201610442491A CN 105969623 A CN105969623 A CN 105969623A
- Authority
- CN
- China
- Prior art keywords
- moringa
- wine
- fermentation
- brewing
- raw material
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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)
- Food Science & Technology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a production technology for brewing moringa oleifera Chinese spirits by a fermentation distillation method. Fresh and complete roots, stems and peduncles of moringa trees are selected, cleaned and aired; the prepared moringa raw materials are cut into pieces, de-enzyming by microwaves is performed, and the pieces are crushed into particles; high-quality grain is selected and crushed into particles; transparent mountain spring water or underground water meeting standards is selected and boiled; yeast required by microbial fermentation is prepared; the raw materials are mixed in weight ratio, stirred uniformly and put into a fermentation tank or a fermentation vat to be fermented, one-time stirring is required every day in first five days, a semi-sealing state is kept, a plastic bag is added for sealing on the seventh day, one-time stirring is required every other day, then maturity detection is performed, fermented mature spirits materials are put into brewing equipment to be distilled, and moringa oleifera Chinese spirits are obtained. The production technology is simple, the sequential operation is realized, the brewing cost is low, not only the small-scale production but also large-scale industrialization automatic production is facilitated, and a feasible approach is created for developing clean energy.
Description
Technical field
The present invention relates to brewing technical field, a kind of fermented distilled method brewages the production technology of moringa white spirit.
Background technology
Moringa tree, also known as drumstick tree, Wasabia japonic (Euterma Wasabi) tree, belongs to Moringa tree section, for perennial evergreen dungarunga to megaphanerophyte.Moringa
Tree has become American-European-Japanese emerging health food waiting country and Taiwan in 2013, and its feature is high calcium, high protein, height
Fiber and low lipid, become people and improve life and diet quality, enhancing immunity, promote healthy, prophylactic god
Strange plant.Moringa tree nature and flavor: pungent, tepor, nontoxic, its nutrient enriches, containing its life A of dimension, B, C, protein, calcium, potassium,
The mineral such as ferrum.And cannot synthesize voluntarily containing human body, what synthesis rate was unable to catch up with somagenic need is referred to as " essential amino acids ".Root
As long as according to the leaf of Moringa powder of scholar's statistics three soupspoons, just containing 27% Vitamin A needed for child every day；42% protein；
The calcium of 125%；The vitamin C of the ferrum 22% of 70%.Calcareous contained by Moringa tree is four times of milk, and potassium is three times of Fructus Musae,
Ferrum is three times of Herba Spinaciae, and vitamin C is seven times of mandarin orange, and Vitamin A is four times of Radix Dauci Sativae.
Moringa root has the effect of dampness removing, spleen invigorating: control inappetence, stranguria caused by urinary stone.Moringa root or root bark have wind dispelling, antiinflammatory, stomach invigorating, profit
Urine, the effect of tonifying YANG: control headache, dizziness, asthma, stomatitis, pharyngolaryngitis, flatulence, gastrointestinal convulsion, neurasthenia, hypertension, sugar
Urine disease, vitamin C deficiency, vitamin B1 deficiency Moringa tree, dermatosis, pus infections and various cancer.Leaf of Moringa is gynecological drug.Control uterus inflammation, red in vain
Band, gonorrhea, syphilis.Leaf has dehumidifying, cold relieving, tonifying YANG, diuresis, the effect of detumescence.Pod has the effect of dampness removing, strengthening the spleen and stomach.Treating the liver is sick, pass
Joint pain, hand and foot numbness.Seed treating the liver splenomegaly.Moringa natural gum controls dentary cellulitis, otalgia.Stem of Moringa includes vanillin, shell China
Alcohol, shell China alcohol can effectively lower the absorbance of cholesterol, and can make Yang invigorating medicine.Moringa tree element is a kind of antibiotic, for lattice
Lan Shi positive bacteria has antibiosis, various pathogens is all had to antibacterial action.
Using Moringa tree to carry out treating in country in tradition, the resident at original producton location north India and Africa both knows about utilization
Moringa tree as nutriment and treatment some diseases, the root of Moringa tree, skin, leaf, flower, really, seed, natural gum etc. all can medicines
With, can be described as the country such as India, Africa and cure the disease, the treasured of health care.
At present, world's alcohol production mainly based on starch based (cereal crops, such as Semen Maydis, Maninot esculenta crantz. etc.) and saccharide (as sweet
Sugarcane, Radix Betae etc.) as fermentation raw material, use microbial method fermentative production of ethanol technology maturation, but high cost of material makes
The commercial Application of grain fermentative production of ethanol is restricted, exist simultaneously with people strive grain or with grain strive etc. drawback, and cause
Provision price Continued, therefore finds new raw material imperative.
On the earth, the Biomass of annual photosynthesis of plant is up to 2 000 hundred million tons, and wherein most is lignocellulose.
Its main component is cellulose, lignin, hemicellulose. in plant tissue, lignin and hemicellulose are with covalent bond form
In conjunction with, and cellulosic molecule is embedded wherein, form a kind of firm natural cover for defense, make general microorganism hardly enter and make it drop
Solving. lignocellulosic material produces the process of alcohol fuel and mainly includes pretreatment, saccharifying, fermentation etc., and its pretreatment is biological
Convert committed step, affect whole cellulose alcohol production process. the most efficiently, easily preconditioning technique be wood fibre
The key point of element raw material production alcohol fuel.
Summary of the invention
It is an object of the invention to provide a kind of fermented distilled method and brewage the production technology of moringa white spirit, to solve the above-mentioned back of the body
The problem proposed in scape technology.
For achieving the above object, the present invention provides following technical scheme:
A kind of fermented distilled method brewages the production technology of moringa white spirit, specifically comprises the following steps that
(1) select the fresh intact root of Moringa tree, stem, stalk, clean and dry, standby；
(2) prepared by raw material A: ready Moringa raw material machine for traditional Chinese medicinal material,table cutting is cut into the thin slice of 1～2mm, kills with microwave
Blue or green machine completes 8～12min at 88～92 DEG C, then is broken into 5～10 mesh granules with Chinese medicine crusher, stand-by；
(3) prepared by raw material B: choosing without going mouldy, free from insect pests, the foodstuff grain of pollution-free high-quality, foodstuff grain is shelled or goes
Skin, becomes 5～10 mesh granules by crusher in crushing, stand-by；
(4) prepared by raw material C: chooses colorless and odorless and meets transparent spring water or the subsoil water of national drinking water standard, burns
Open standby；
(5) prepared by raw material D: prepare desired microorganisms fermentation distillers yeast；
(6) diastatic fermentation: by above-mentioned raw materials A, B, C, D according to A: B: C: D=195～205: 980～1020: 1550～
The weight ratio mixing of 1650: 6～8, stirs, and control temperature, at 25～42 DEG C, is then charged into fermentation tank or fermenter；
(7) process control: the above-mentioned material fermentation time is 10～15 days, and period is stirred, in saccharifying alcoholization process
Guaranteeing in first five sky to stir every day 1 time, and keep semitight state, the poly-bag that adds for the 7th day at esterification process seals, and stirs 1 every two days
Secondary, during fermentation, room temperature should be maintained at 21～28 DEG C；
(8) ripe detection: the standard of fermenting-ripening is: bubble-free produces, without cracker；Material layering, wine liquid is medicated beer
Color or dark brown and transparent；Hands pinches material without rice core hardness, and the product temperature surveying material is identical with room temperature, with low wine degree measurement amount Moringa
The alcoholic strength of rice wine reaches 8～12 °, and the alcoholic strength of fruit miscellaneous grain crops is 2～5 °；
(9) finished product distillation: above-mentioned fermenting-ripening wine material is put in split type liquid brewing equipment and distills, obtain peppery
Wood Chinese liquor, first makes feed liquid boiling rolling with vigorous fire, picks out appropriate head after drinking, change moderate heat and control to disposably going out wine at alcoholic strength
41.0～49.0 °, it is finished product base liquor, then connects wine with big fire until alcoholic strength is not less than 10.0 ° for tail wine.
As the further scheme of the present invention: in described step (3), foodstuff grain use rice, Semen Maydis, Semen Tritici aestivi, Semen avenae nudae,
One or more in Sorghum vulgare Pers., Radix Ipomoeae, Maninot esculenta crantz..
As the present invention further scheme: in described step (5), fermentable distillers yeast is pressed quality by following raw material
Percentage ratio is formulated: high temperature resistant wine brewing active yeast 5～14%, aspergillosis bent 12～20%, high conversion saccharifying enzyme 30～40%,
α-amylase 2～8%, SHENGXIANG yeast 3～10%, WUYI HONGQU 6～12%, wheat bran yeast 10～25%, pectase 1～2%.
Compared with prior art, the invention has the beneficial effects as follows:
1, modern microwave technology is introduced the industrial utilization of brewed spirit by the present invention first, opens food plant fiber and replaces
Precedent for grain brewing edible level Chinese liquor.
2, the present invention Plant fiber is substituted grain brewing edible Chinese liquor from proportioning raw materials, saccharifying, refine, be esterified steaming
The practical approach of a whole set of process control evaporated.
3, the present invention has operation simple, and the feature that programming manipulation, wine brewing property are low, beneficially small-scale production are also beneficial to
Large-scale industrialized automated production.
4, all regenerative raw materials containing Plant fiber of the method for the present invention easy utilization and extention nature produce industrial alcohol,
A kind of feasible approach is started for development clean energy resource.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment
The production craft step that fermented distilled method brewages moringa white spirit is as follows:
(1) select the fresh intact root of Moringa tree, stem, stalk, clean and dry, standby；
(2) prepared by raw material A: ready Moringa raw material machine for traditional Chinese medicinal material,table cutting is cut into the thin slice of 1mm, uses microwave deactivation of enzyme machine
Complete at 90 DEG C 10min, then is broken into 10 mesh granules with Chinese medicine crusher, stand-by；
Microwave refers to a kind of wavelength electromagnetic wave of (frequency 300MHz～300KMHz) in the range of 1～100cm. at microwave
The reason time is short, simple to operate, saccharification result obvious, and microwave can change the supramolecular structure of plant cellulose material, makes fiber
Element crystal region size changes；Can Partial digestion lignin and hemicellulose, thus increase its accessibility, improve plant fine
The efficiency of the enzyme hydrolysis (saccharifying) of dimension element；
The purpose of pretreatment is to make cellulose separate with lignin, hemicellulose etc., makes the internal hydrogen bond of cellulose open, makes
Crystalline cellulose becomes unformed cellulose, and interrupts part β-Isosorbide-5-Nitrae-glycosidic bond further, reduces the degree of polymerization, changes natural
The structure of cellulose, destroys the connection between Cellulose-lignins-hemicellulose, reduces degree of crystallinity and the raising of cellulose
The porosity of substrate, conventional preprocess method can be divided into Physical, chemical method, physical chemistry combined techniques and the big class of bioanalysis 4；
(3) prepared by raw material B: choosing without going mouldy, free from insect pests, the foodstuff grain of pollution-free high-quality, foodstuff grain is shelled or goes
Skin, becomes 10 mesh granules by crusher in crushing, stand-by；
Foodstuff grain uses one or more in rice, Semen Maydis, Semen Tritici aestivi, Semen avenae nudae, Sorghum vulgare Pers., Radix Ipomoeae, Maninot esculenta crantz..
(4) prepared by raw material C: chooses colorless and odorless and meets transparent spring water or the subsoil water of national drinking water standard, burns
Open standby；
(5) prepared by raw material D: preparing desired microorganisms fermentation distillers yeast, fermentable distillers yeast is pressed quality hundred by following raw material
Proportion by subtraction is formulated: high temperature resistant wine brewing active yeast 7%, aspergillosis song 15%, the high saccharifying enzyme 36% that converts, and α-amylase 4% is raw
Fragrant yeast 8%, WUYI HONGQU 9%, wheat bran yeast 19%, pectase 2%；
(6) diastatic fermentation: by above-mentioned A, B, C, D raw material according to A: the weight ratio of B: C: D=200: 1000: 1600: 7 is mixed
Closing, stir, control temperature, at 30 DEG C, is then charged into fermentation tank or fermenter；
(7) process control: the above-mentioned material fermentation time is 10～15 days, and period is stirred, in saccharifying alcoholization process
Guaranteeing in first five sky to stir every day 1 time, and keep semitight state, the poly-bag that adds for the 7th day at esterification process seals (alcohol fermentation
It is anaerobic fermentation, it is desirable to air-proof condition is good, prevents outside air from entering in a large number and produces harmful miscellaneous bacteria.Certainly, anaerobic fermentation is also
Not being absolute, other microorganisms contributing to fermentation need for certain oxygen, but these need are opened cylinder stirring and can be solved.I.e.
Earlier fermentation yeast activity is vigorous, stirs every day 1 time, enters middle and late stage, then suitably reduces stirring number of times, within 2～3 days, be once
Can；The esterification phase then fully seals), to stir every two days 1 time, during fermentation, room temperature should be maintained at 24～26 DEG C, and temperature too bottom fermentation is slow not
Completely, temperature is the highest easily becomes sour；
(8) ripe detection: the standard of fermenting-ripening is: bubble-free produces, without cracker；Material layering, wine liquid is medicated beer
Color or dark brown and transparent；Hands pinches material without rice core hardness, and the product temperature surveying material is basic the most identical with room temperature, by low wine degree measurement amount
The alcoholic strength of Moringa rice wine reaches 8～12 °, and the alcoholic strength of fruit miscellaneous grain crops is 2～5 °；
(9) finished product distillation: above-mentioned fermenting-ripening wine material is put in split type liquid brewing equipment and distills, obtain peppery
Wood Chinese liquor, first makes feed liquid boiling rolling with vigorous fire, picking out appropriate head after drinking, changing moderate heat control until disposably going out wine at alcoholic strength
41.0～49.0 °, it is finished product base liquor, then connects wine with big fire until alcoholic strength is not less than 10.0 ° for tail wine；
(10) by-product utilization: above-mentioned head wine is deposited as special wine cellar, or add second time distillation to increase distillation yield；Tail wine
Again carry out allocating the beverage developed into containing low ethanol, or add second distillation to increase distillation yield；Remaining wine lees liquor is used
Liquid is separated by solid-liquid isolation method, adds fermenting step and uses as water body, to increase wine body alcoholizing quality, solid portion
Use directly as animal feeding-stuff, or do not make solid-state separation, be directly added into acetic acid bacteria fermenting and producing edible " Moringa vinegar ".
Test example
Zhuang-Miao Autonomous Prefecture of Wenshan of Yunnan Province Malipo country Yi Ding Moringa Specialty Co-operative Organization, is one and specializes in India
The farmer specialized cooperative society of tradition Moringa introduction of plant exploitation.The present invention is used to establish 100 kilograms of height Moringas of a daily output
The wine brewing mill of Chinese liquor.Its product examination result is as follows:
The Chinese liquor wine body clear, colorless that the present invention brewages, is not pungent, and does not hang larynx, aromatic assails the nostrils.There is " the fire that Moringa is exclusive
Roasting blue or green Semen Tritici aestivi " delicate fragrance, more the sweet-smelling of rice wine is fine and smooth and the sweet charm of silk silk, soft tasty and refreshing, taste is only fragrant long.Do not go up
Head, do not catch up with water；In the pot do not lose memory, tireless body, is not harmful to the health.
The moringa white spirit that the present invention brewages, rich in the distinctive protein of Moringa, aminoacid, calcium, magnesium, ferrum, copper, zinc, selenium, dimension
Raw element, unsaturated fatty acid etc., and cannot synthesize containing human body or aggregate velocity is unable to catch up with " the necessary aminoacid " of human body needs
And to useful other acid of health, alkali, lipid, aldehydes, ketone nature synthetic, if adhering to every day drinking in right amount, must
Human immunologic function can be strengthened and resist the invasion and attack of various pathogenic bacterias；Because it has been effectively retained vanillin, the shell that stem of Moringa includes
The materials such as China's alcohol, drinking of said product also acts as the special role of fat-reducing and sexual function improving.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Claims (3)
1. a fermented distilled method brewages the production technology of moringa white spirit, it is characterised in that specifically comprise the following steps that
(1) select the fresh intact root of Moringa tree, stem, stalk, clean and dry, standby；
(2) prepared by raw material A: ready Moringa raw material machine for traditional Chinese medicinal material,table cutting is cut into the thin slice of 1～2mm, uses microwave deactivation of enzyme machine
At 88～92 DEG C, complete 8～12min, then be broken into 5～10 mesh granules with Chinese medicine crusher, stand-by；
(3) prepared by raw material B: choosing without going mouldy, free from insect pests, the foodstuff grain of pollution-free high-quality, foodstuff grain shelled or remove the peel, using
Crusher in crushing becomes 5～10 mesh granules, stand-by；
(4) prepared by raw material C: chooses colorless and odorless and meets transparent spring water or the subsoil water of national drinking water standard, boiled standby
With；
(5) prepared by raw material D: prepare desired microorganisms fermentation distillers yeast；
(6) diastatic fermentation: by above-mentioned raw materials A, B, C, D according to A: B: C: D=195～205: 980～1020: 1550～1650: 6
～the weight ratio mixing of 8, stirring, control temperature, at 25～42 DEG C, is then charged into fermentation tank or fermenter；
(7) process control: the above-mentioned material fermentation time is 10～15 days, and period is stirred, saccharifying alcoholization process first five
Guaranteeing in it to stir every day 1 time, and keep semitight state, the poly-bag that adds for the 7th day at esterification process seals, and stirs every two days 1 time,
During fermentation, room temperature should be maintained at 21～28 DEG C；
(8) ripe detection: the standard of fermenting-ripening is: bubble-free produces, without cracker；Material layering, wine liquid be medicated beer color or
Dark brown and transparent；Hands pinches material without rice core hardness, and the product temperature surveying material is identical with room temperature, with low wine degree measurement amount Moringa rice wine
Alcoholic strength reach 8～12 °, the alcoholic strength of fruit miscellaneous grain crops is 2～5 °；
(9) finished product distillation: above-mentioned fermenting-ripening wine material is put in split type liquid brewing equipment and distills, obtain Moringa white
Wine, first makes feed liquid boiling rolling with vigorous fire, picks out appropriate head after drinking, change moderate heat control to disposably go out wine at alcoholic strength 41.0～
49.0 °, it is finished product base liquor, then connects wine with big fire until alcoholic strength is not less than 10.0 ° for tail wine.
Fermented distilled method the most according to claim 1 brewages the production technology of moringa white spirit, it is characterised in that described step
(3), in, foodstuff grain uses one or more in rice, Semen Maydis, Semen Tritici aestivi, Semen avenae nudae, Sorghum vulgare Pers., Radix Ipomoeae, Maninot esculenta crantz..
Fermented distilled method the most according to claim 1 brewages the production technology of moringa white spirit, it is characterised in that described step
(5) in, fermentable distillers yeast is the most formulated by following raw material: high temperature resistant wine brewing active yeast 5～14%,
Aspergillosis bent 12～20%, high conversion saccharifying enzyme 30～40%, α-amylase 2～8%, SHENGXIANG yeast 3～10%, WUYI HONGQU 6
～12%, wheat bran yeast 10～25%, pectase 1～2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610442491.4A CN105969623A (en) | 2016-06-21 | 2016-06-21 | Production technology for brewing moringa oleifera Chinese spirits by fermentation distillation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610442491.4A CN105969623A (en) | 2016-06-21 | 2016-06-21 | Production technology for brewing moringa oleifera Chinese spirits by fermentation distillation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105969623A true CN105969623A (en) | 2016-09-28 |
Family
ID=57021337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610442491.4A Pending CN105969623A (en) | 2016-06-21 | 2016-06-21 | Production technology for brewing moringa oleifera Chinese spirits by fermentation distillation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105969623A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350388A (en) * | 2016-11-25 | 2017-01-25 | 贵州省仁怀市同乐春酒业营销有限公司 | Fermenting and aging process of Baijiu |
| CN106675987A (en) * | 2017-01-05 | 2017-05-17 | 云南农业大学 | Preparation method of moringa oleifera vinegar |
| CN107057924A (en) * | 2017-04-19 | 2017-08-18 | 杨小铃 | A kind of health care Moringa wine and its production technology |
| CN107164192A (en) * | 2017-06-15 | 2017-09-15 | 陈垍欢 | The preparation technology of Chinese yeast white spirit by solid state method |
| CN107904082A (en) * | 2017-12-21 | 2018-04-13 | 贵州金奇谷酿酒文化实业有限公司 | A kind of method of clarified butter odor type fruit grain mixing brewing-distilling wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604771A (en) * | 2012-03-07 | 2012-07-25 | 郝江龙 | Medical wine production method |
| CN104673608A (en) * | 2015-03-11 | 2015-06-03 | 德宏州天佑科技开发有限公司 | Preparation method for moringa oleifera health wine |
| CN105132268A (en) * | 2015-09-29 | 2015-12-09 | 云南宁泽生物科技有限公司 | Method for making horseradish tree wine and horseradish tree wine, prepared through method, with blood pressure reducing function |
-
2016
- 2016-06-21 CN CN201610442491.4A patent/CN105969623A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102604771A (en) * | 2012-03-07 | 2012-07-25 | 郝江龙 | Medical wine production method |
| CN104673608A (en) * | 2015-03-11 | 2015-06-03 | 德宏州天佑科技开发有限公司 | Preparation method for moringa oleifera health wine |
| CN105132268A (en) * | 2015-09-29 | 2015-12-09 | 云南宁泽生物科技有限公司 | Method for making horseradish tree wine and horseradish tree wine, prepared through method, with blood pressure reducing function |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350388A (en) * | 2016-11-25 | 2017-01-25 | 贵州省仁怀市同乐春酒业营销有限公司 | Fermenting and aging process of Baijiu |
| CN106675987A (en) * | 2017-01-05 | 2017-05-17 | 云南农业大学 | Preparation method of moringa oleifera vinegar |
| CN107057924A (en) * | 2017-04-19 | 2017-08-18 | 杨小铃 | A kind of health care Moringa wine and its production technology |
| CN107164192A (en) * | 2017-06-15 | 2017-09-15 | 陈垍欢 | The preparation technology of Chinese yeast white spirit by solid state method |
| CN107904082A (en) * | 2017-12-21 | 2018-04-13 | 贵州金奇谷酿酒文化实业有限公司 | A kind of method of clarified butter odor type fruit grain mixing brewing-distilling wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172100B (en) | A kind of functional form fermented laminaria soy sauce and brew method thereof | |
| CN105969623A (en) | Production technology for brewing moringa oleifera Chinese spirits by fermentation distillation method | |
| CN102533505B (en) | Production method and product of pueraria wine | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN102311900B (en) | Health care yellow wine rich in nutrients | |
| CN103351997A (en) | Selenium-enriched vinegar preparation method | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN106867865A (en) | A kind of preparation method of bletilla vinegar | |
| CN101250478B (en) | Preparation technique of kudzu root grape vinegar | |
| CN103992933A (en) | Preparation of kelp red rice vinegar | |
| CN105695234A (en) | Duoyi fruit liquor and preparation method thereof | |
| CN105039132B (en) | Sea-buckthorn vinegar preparation method | |
| CN113186061B (en) | Preparation method of rice wine | |
| CN101724531B (en) | Method for preparing rice puree spirit | |
| CN102860412A (en) | Co-production method for distilled spirit and livestock total nutrient feed through alfalfa fermentation | |
| CN102220207A (en) | Process and method for making pine needle black tea yellow wine by using microorganism fermentation technique | |
| CN101748026A (en) | Snow lotus fruit wine and preparation method thereof | |
| CN103710252A (en) | Preparation method of straw mushroom vinegar | |
| CN103125822B (en) | Preparing method of brown rice function red rice health care wine | |
| CN101348759B (en) | Preparation method of selenium-rich purple sweet potato health wine | |
| CN104531453B (en) | A kind of production method of Pedicellus et Pericarpium Trapae wine | |
| CN103125821B (en) | Preparation method of esterified red yeast fermented glutinous rice wine | |
| CN103421648A (en) | Method for preparing rice syrup and application of rice syrup in brewed wine | |
| CN102268347A (en) | Cordyceps sinensis yellow wine | |
| CN102311901B (en) | Health-care low-alcohol-volume nutritional yellow wine with fruit fragrance |
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: 20160928 |
|
| RJ01 | Rejection of invention patent application after publication |