CN106047646A - Nectarine fruit vinegar and preparation method thereof - Google Patents
Nectarine fruit vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN106047646A CN106047646A CN201610664854.9A CN201610664854A CN106047646A CN 106047646 A CN106047646 A CN 106047646A CN 201610664854 A CN201610664854 A CN 201610664854A CN 106047646 A CN106047646 A CN 106047646A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- fruit vinegar
- parts
- semen
- prunus persicanucipersica
- 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
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The invention discloses a nectarine fruit vinegar and a preparation method thereof. The nectarine fruit vinegar is prepared from nectarine, apple, grape seed, honey, corn flour, wheat and sugar. The preparation method for the nectarine fruit vinegar is simple; the nectarine fruit vinegar not only tastes delicious, but also is nutritious; the nectarine fruit vinegar can effectively improve human immunity, protect teeth and gums and reduce the cholesterol for people having drunk the nectarine fruit vinegar; and the nectarine fruit vinegar is capable of tonifying the brain and blood, tranquilizing the mind, promoting sleeping, maintaining beauty, protecting blood vessels, the digestive system and eyes, etc. According to the invention, the time and the temperature of fermentation are strictly controlled in the process of preparation, so the raw materials can be fully fermented in an optimal environment; and thus, the raw materials are made full use of and waste is avoided.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of Prunus persicanucipersica Schneider fruit vinegar and preparation method thereof.
Technical background
The pH value (solution acid-basicity degree numerical value) of vinegar is 1.5～2.0, very close to the pH value 1.3-1.8 of human body gastric acid,
There is the function of regulation the intestines and stomach.The tart flavour of vinegar can accelerate salivation, accelerates digestion.Acetic acid and citric acid then can penetrate food, have
The strongest sterilizing ability.Research shows, vinegar contains relatively homoamino acid, helps suppression human senescence, prevents various infirmities of age.With adding
The water face-washing of vinegar or have a bath, can play soft skin, strengthen the effect of skin vitality.But it is as the raising of people's living standard
The health-care effect of vinegar there has been is more pursuit, the vinegar commercially sold, can not meet the demand of people.
Summary of the invention
The present invention is directed to posed problems above, it is provided that it is delicious, nutritious that a kind of technical scheme can prepare mouthfeel
Health promoting vinegar, the Prunus persicanucipersica Schneider fruit vinegar preparation method of the present invention is simple, can be effectively improved body immunity, takes care of one's teeth, gingiva, can have
Effect ground reduce cholesterol, have supplementing the brain nourish blood, tranquilizing, looks improving and the skin nourishing, protect blood vessel, protection digestive system, protection eyes
Etc. multiple health care.
Technical scheme is as follows:
The Prunus persicanucipersica Schneider fruit vinegar of the present invention is prepared as by following raw material: Prunus persicanucipersica Schneider, Fructus Mali pumilae, Semen Vitis viniferae, Mel, Semen Maydis powder, Semen Tritici aestivi,
Sugar.
The Prunus persicanucipersica Schneider fruit vinegar of the present invention is prepared as by following parts by weight raw material: Prunus persicanucipersica Schneider 30～40 parts, Fructus Mali pumilae 6～10 parts, Portugal
Grape seed 4～6 parts, Mel 6～10 parts, Semen Maydis powder 2～4 parts, Semen Tritici aestivi 15～25 parts, sugar 12～16 parts.
Further, it is preferable to the Prunus persicanucipersica Schneider fruit vinegar of the present invention is prepared as by following parts by weight raw material: Prunus persicanucipersica Schneider 35 parts, Fructus Mali pumilae 8
Part, Semen Vitis viniferae 5 parts, Mel 8 parts, Semen Maydis powder 3 parts, Semen Tritici aestivi 20 parts, sugar 14 parts.
The preparation method of the Prunus persicanucipersica Schneider fruit vinegar of the present invention, comprises the steps:
1) pretreatment: Prunus persicanucipersica Schneider, the 1st use of Fructus Mali pumilae are added the clear water of Semen Maydis powder and soaks and use clear water the 5～10min, the 2nd, the 3rd time
Wash, by the Prunus persicanucipersica Schneider enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Prunus persicanucipersica Schneider fruit block, Apples
Loaf sugar, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 3～4 in the gross weight ratio of adding water by the fruit block of saccharifying, adds and accounts for fruit block gross weight 0.04
～the cellulase of 0.05% and 0.06～the pectase of 0.07%, stir, enzymolysis 2～3 under conditions of 40～45 DEG C
Hour；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add yeast and stir
Mixing uniformly, put into sealed fermenting cylinder, ferment 25～30 days, fermentation temperature controls, at 18～25 DEG C, to uncap at interval of 5～6 days
Put once gas, fermentation ends, squeeze, filter, it is thus achieved that Semen Tritici aestivi fermentation liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Semen Tritici aestivi fermentation liquid are put into same airtight jar fermenter, adds step
Rapid 1) the Semen Vitis viniferae powder prepared, after stirring, is placed in fermentation 5～8d under conditions of constant temperature 30 DEG C, when alcoholic strength reaches 10 °
Time fermentation ends, squeeze, filter, obtain alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 26-28 DEG C in temperature, rotating speed is 150r/
Ventilating fermentation 8～10 days under conditions of min-180r/min, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Prunus persicanucipersica Schneider fruit vinegar oleo stock；
7) aging: by fruit vinegar oleo stock seal, room temperature place aging 28～30d, filter, take supernatant natural subsidence 8～
10d, adds Mel and mixes well；
8) sterilization: Prunus persicanucipersica Schneider fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Further, described sugar is white sugar or crystal sugar.
The invention has the beneficial effects as follows:
1, in the Prunus persicanucipersica Schneider fruit vinegar of the present invention, with Prunus persicanucipersica Schneider as primary raw material, Prunus persicanucipersica Schneider contains very abundant vitamin C, can have
Effect improves body immunity, takes care of one's teeth, gingiva, and can also reduce freckle, has effect of whitening and skin-protecting；
2, the Prunus persicanucipersica Schneider fruit vinegar of the present invention with the addition of Fructus Mali pumilae in preparation process is raw material, the unit such as the phosphorus contained in Fructus Mali pumilae and ferrum
Element, is easily absorbed by intestinal wall, can be effectively reduced cholesterol, have supplementing the brain nourish blood, tranquilizing effect；
3, the Prunus persicanucipersica Schneider fruit vinegar of the present invention with the addition of Semen Vitis viniferae in preparation process is raw material, former containing enrich in Semen Vitis viniferae
Anthocyanidin (0PC), has reduction blood fat, looks improving and the skin nourishing, protection skin, protects blood vessel, protection digestive system, the merit of protection eyes
Effect；
4, the present invention is in manufacturing process, with the addition of Mel and mixes well, and makes the Prunus persicanucipersica Schneider fruit vinegar produced better, and Mel can
The acidity of regulation fruit fruit vinegar, makes mouthfeel the most delicious effectively；
5, the Prunus persicanucipersica Schneider fruit vinegar not only mouthfeel of the present invention is delicious, and nutritious, after people are edible, can be effectively improved human body
Immunity, takes care of one's teeth, gingiva, can be effectively reduced cholesterol, have supplementing the brain nourish blood, tranquilizing, looks improving and the skin nourishing, protect blood
Pipe, protects the multiple health care such as digestive system, protection eyes；
6, the present invention strictly controls the time of fermentation, temperature in preparation process, makes the raw material can be in optimal environment
Sufficiently fermentation, reaches to maximally utilise raw material, it is to avoid waste.
Detailed description of the invention
The following examples can help those skilled in the art to be more completely understood by the present invention.But cannot be with any
Mode limits the present invention, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
Prunus persicanucipersica Schneider fruit vinegar is prepared from by the raw material of following weight portion:
Prunus persicanucipersica Schneider 30 parts, Fructus Mali pumilae 6 parts, Semen Vitis viniferae 4 parts, Mel 6 parts, Semen Maydis powder 2 parts, Semen Tritici aestivi 15 parts, 12 parts of crystal sugar.
The preparation method of above-mentioned Prunus persicanucipersica Schneider fruit vinegar, comprises the steps:
1) pretreatment；The clear water that Prunus persicanucipersica Schneider, the 1st use of Fructus Mali pumilae add Semen Maydis powder soaks 5min, washes with clear water for the 2nd, the 3rd time,
By the Prunus persicanucipersica Schneider enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Prunus persicanucipersica Schneider fruit block, Apples block
Saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment；It is 1: 3 by the fruit block of saccharifying in the gross weight ratio of adding water, adds and account for fruit block gross weight 0.04%
Cellulase and the pectase of 0.06%, stir, enzymolysis 2 hours under conditions of 40 DEG C；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add yeast and stir
Mixing uniformly, put into sealed fermenting cylinder, ferment 25 days, fermentation temperature controls at 18 DEG C, uncapped at interval of 5 days and puts once gas, sends out
Ferment terminates, and squeezes, filters, it is thus achieved that Semen Tritici aestivi fermentation liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Semen Tritici aestivi fermentation liquid are put into same airtight jar fermenter, adds step
Rapid 1) the Semen Vitis viniferae powder prepared, after stirring, ferment under conditions of being placed in constant temperature 30 DEG C 5d, when alcoholic strength reaches 10 °
Fermentation ends, squeezes, filters, obtain alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 26 DEG C in temperature, rotating speed is 150r/min
Under conditions of ventilating fermentation 8 days, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter；By feed liquid good for acetic fermentation through filter plant fine straining, prepare Prunus persicanucipersica Schneider fruit vinegar oleo stock；
7) aging: fruit vinegar oleo stock sealed, room temperature places aging 28d, filters, and takes supernatant natural subsidence 8d, adds honeybee
Honey is mixed well；
8) sterilization: Prunus persicanucipersica Schneider fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Embodiment 2
Prunus persicanucipersica Schneider fruit vinegar is prepared from by the raw material of following weight portion:
Prunus persicanucipersica Schneider 35 parts, Fructus Mali pumilae 8 parts, Semen Vitis viniferae 5 parts, Mel 8 parts, Semen Maydis powder 3 parts, Semen Tritici aestivi 20 parts, white sugar 14 parts.
The preparation method of above-mentioned Prunus persicanucipersica Schneider fruit vinegar, comprises the steps:
1) pretreatment: the clear water that Prunus persicanucipersica Schneider, the 1st use of Fructus Mali pumilae add Semen Maydis powder soaks 8min, washes with clear water for the 2nd, the 3rd time,
By the Prunus persicanucipersica Schneider enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Prunus persicanucipersica Schneider fruit block, Apples block
Saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 3 in the gross weight ratio of adding water by the fruit block of saccharifying, adds and accounts for fruit block gross weight 0.04%
Cellulase and the pectase of 0.06%, stir, enzymolysis 2.5 hours under conditions of 43 DEG C；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add yeast and stir
Mixing uniformly, put into sealed fermenting cylinder, ferment 28 days, fermentation temperature controls at 20 DEG C, uncapped at interval of 5.5 days and puts once gas,
Fermentation ends, squeezes, filters, it is thus achieved that Semen Tritici aestivi fermentation liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Semen Tritici aestivi fermentation liquid are put into same airtight jar fermenter, adds step
Rapid 1) the Semen Vitis viniferae powder prepared, after stirring, ferment under conditions of being placed in constant temperature 30 DEG C 7d, when alcoholic strength reaches 10 °
Fermentation ends, squeezes, filters, obtain alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 27 DEG C in temperature, rotating speed is 170r/min
Under conditions of ventilating fermentation 9 days, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Prunus persicanucipersica Schneider fruit vinegar oleo stock；
7) aging: fruit vinegar oleo stock sealed, room temperature places aging 29d, filters, and takes supernatant natural subsidence 9d, adds honeybee
Honey is mixed well；
8) sterilization: Prunus persicanucipersica Schneider fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Embodiment 3
Prunus persicanucipersica Schneider fruit vinegar is prepared from by the raw material of following weight portion:
Prunus persicanucipersica Schneider 40 parts, Fructus Mali pumilae 10 parts, Semen Vitis viniferae 6 parts, Mel 10 parts, Semen Maydis powder 4 parts, Semen Tritici aestivi 25 parts, 16 parts of crystal sugar.
The preparation method of above-mentioned Prunus persicanucipersica Schneider fruit vinegar, comprises the steps:
1) pretreatment: the clear water that Prunus persicanucipersica Schneider, the 1st use of Fructus Mali pumilae add Semen Maydis powder soaks 10min, washes with clear water for the 2nd, the 3rd time,
By the Prunus persicanucipersica Schneider enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Prunus persicanucipersica Schneider fruit block, Apples block
Saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 4 in the gross weight ratio of adding water by the fruit block of saccharifying, adds and accounts for fruit block gross weight 0.05%
Cellulase and the pectase of 0.07%, stir, enzymolysis 3 hours under conditions of 45 DEG C；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add yeast and stir
Mixing uniformly, put into sealed fermenting cylinder, ferment 30 days, fermentation temperature controls at 25 DEG C, uncapped at interval of 6 days and puts once gas, sends out
Ferment terminates, and squeezes, filters, it is thus achieved that Semen Tritici aestivi fermentation liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Semen Tritici aestivi fermentation liquid are put into same airtight jar fermenter, adds step
Rapid 1) the Semen Vitis viniferae powder prepared, after stirring, ferment under conditions of being placed in constant temperature 30 DEG C 8d, when alcoholic strength reaches 10 °
Fermentation ends, squeezes, filters, obtain alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 28 DEG C in temperature, rotating speed is 180r/min
Under conditions of ventilating fermentation 10 days, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Prunus persicanucipersica Schneider fruit vinegar oleo stock；
7) aging: fruit vinegar oleo stock sealed, room temperature places aging 30d, filters, and takes supernatant natural subsidence 10d, adds honeybee
Honey is mixed well；
8) sterilization: Prunus persicanucipersica Schneider fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Although, the most with a general description of the specific embodiments the present invention is described in detail, but
On the basis of the present invention, can be modified it or improve, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (3)
1. a Prunus persicanucipersica Schneider fruit vinegar, it is characterised in that be prepared as by following raw material: Prunus persicanucipersica Schneider, Fructus Mali pumilae, Semen Vitis viniferae, Mel, Semen Maydis powder,
Semen Tritici aestivi, sugar.
Prunus persicanucipersica Schneider fruit vinegar the most according to claim 1, it is characterised in that be prepared as by following parts by weight raw material: Prunus persicanucipersica Schneider 30
～40 parts, Fructus Mali pumilae 6～10 parts, Semen Vitis viniferae 4～6 parts, Mel 6～10 parts, Semen Maydis powder 2～4 parts, Semen Tritici aestivi 15～25 parts, sugar 12～
16 parts.
The preparation method of Prunus persicanucipersica Schneider fruit vinegar the most according to claim 2, it is characterised in that concrete preparation method step is as follows:
1) pretreatment: Prunus persicanucipersica Schneider, the 1st use of Fructus Mali pumilae are added the clear water of Semen Maydis powder and soaks and wash with clear water for the 5～10min, the 2nd, the 3rd time,
By the Prunus persicanucipersica Schneider enucleation cleaned up, stripping and slicing, apples peeling, enucleation, stripping and slicing, add sugar stirring and make Prunus persicanucipersica Schneider fruit block, Apples block
Saccharifying, Semen Vitis viniferae mechanical activation comminution becomes powder；
2) ferment treatment: be 1: 3～4 in the gross weight ratio of adding water by the fruit block of saccharifying, add account for fruit block gross weight 0.04～
The cellulase of 0.05% and 0.06～the pectase of 0.07%, stirs, and under conditions of 40～45 DEG C, enzymolysis 2～3 is little
Time；
3) Semen Tritici aestivi fermentation: by Semen Tritici aestivi clean water three times, with steamer Semen Tritici aestivi is cooked, dry in the air cool after, add yeast stirring all
Even, to put into sealed fermenting cylinder, ferment 25～30 days, fermentation temperature controls at 18～25 DEG C, uncapped at interval of 5～6 days and puts one
Secondary gas, fermentation ends, squeeze, filter, it is thus achieved that Semen Tritici aestivi fermentation liquid；
4) alcohol fermentation: the fruit block of enzymolysis and Semen Tritici aestivi fermentation liquid are put into same airtight jar fermenter, adds step 1)
The Semen Vitis viniferae powder prepared, after stirring, is placed in fermentation 5～8d under conditions of constant temperature 30 DEG C, sends out when alcoholic strength reaches 10 °
Ferment terminates, and squeezes, filters, obtains alcohol fermentation liquid；
5) acetic fermentation: gained alcohol fermentation liquid being added acetic acid bacteria, controls at 26-28 DEG C in temperature, rotating speed is 150r/min-
Ventilating fermentation 8～10 days under conditions of 180r/min, the acidity fermented to vinegar liquid stops fermentation when no longer raising；
6) squeeze, filter: by feed liquid good for acetic fermentation through filter plant fine straining, prepare Prunus persicanucipersica Schneider fruit vinegar oleo stock；
7) aging: fruit vinegar oleo stock sealed, room temperature places aging 28～30d, filters, takes supernatant natural subsidence 8～10d, add
Enter Mel to mix well；
8) sterilization: Prunus persicanucipersica Schneider fruit vinegar is used pasteurization sterilization；
9) canned: canned under sterile vacuum environment；
10) check, preserve: it is canned the most qualified to check, preserve under room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610664854.9A CN106047646A (en) | 2016-08-12 | 2016-08-12 | Nectarine fruit vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610664854.9A CN106047646A (en) | 2016-08-12 | 2016-08-12 | Nectarine fruit vinegar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106047646A true CN106047646A (en) | 2016-10-26 |
Family
ID=57481053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610664854.9A Pending CN106047646A (en) | 2016-08-12 | 2016-08-12 | Nectarine fruit vinegar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106047646A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336696A (en) * | 2013-08-06 | 2015-02-11 | 北京市农林科学院 | Nectarine and fruit vinegar beverage and preparation method thereof |
| CN104789439A (en) * | 2015-05-03 | 2015-07-22 | 张俊辉 | Brewing method for amomum tsao-ko fruit vinegar |
| CN104911093A (en) * | 2015-06-09 | 2015-09-16 | 彭常安 | Brewing technology of yacon fruit vinegar |
| CN104974921A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Nectarine fruit vinegar and preparation method thereof |
| CN105624003A (en) * | 2015-11-27 | 2016-06-01 | 济南大学 | Anti-oxidation and anti-aging fruit vinegar and preparation method therefor |
-
2016
- 2016-08-12 CN CN201610664854.9A patent/CN106047646A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336696A (en) * | 2013-08-06 | 2015-02-11 | 北京市农林科学院 | Nectarine and fruit vinegar beverage and preparation method thereof |
| CN104789439A (en) * | 2015-05-03 | 2015-07-22 | 张俊辉 | Brewing method for amomum tsao-ko fruit vinegar |
| CN104911093A (en) * | 2015-06-09 | 2015-09-16 | 彭常安 | Brewing technology of yacon fruit vinegar |
| CN104974921A (en) * | 2015-06-12 | 2015-10-14 | 广西大学 | Nectarine fruit vinegar and preparation method thereof |
| CN105624003A (en) * | 2015-11-27 | 2016-06-01 | 济南大学 | Anti-oxidation and anti-aging fruit vinegar and preparation method therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103436426B (en) | A kind of making method of mulberry-blackberry fruit vinegar | |
| CN103602553B (en) | Compound fermentation blueberry health-care wine and production method thereof | |
| CN107034120A (en) | A kind of preparation method of fruit juice rice vinegar | |
| CN106047645A (en) | Juicy peach vinegar and preparation method thereof | |
| CN103540510A (en) | Crocodile bone and meat healthcare wine and preparation method thereof | |
| CN108142934A (en) | A kind of light spot skin makeup Kiwi berry ferment and its preparation process of invigorating blood circulation | |
| CN105011233B (en) | Ocypode juice and preparation method thereof | |
| CN106047648A (en) | Coconut vinegar and preparation method thereof | |
| CN104371882B (en) | A kind of brewing method of cherry lotus seeds health promoting wine | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN104694343A (en) | Method for making lychee wine | |
| CN103815468A (en) | Vinegar beverage with effects of appetizing and helping digestion | |
| CN106047647A (en) | Pearl plum fruit vinegar and preparation method thereof | |
| CN105368691A (en) | Making method of mulberry and blueberry fruit vinegar | |
| CN104431859B (en) | A kind of preparation method of carambola ferment | |
| CN106978326A (en) | One kind fermentation cherry vinegar and preparation method | |
| CN103734852B (en) | Preparation method of aspergillus-oryzae fermented beverage based on wheat-bran bean pulp | |
| CN105647737A (en) | Auricularia auricula and black garlic wine | |
| CN108308476A (en) | A kind of mulberry health care fruit vinegar beverage and preparation method thereof | |
| CN106222065A (en) | A kind of Fructus Tamarindi Indicae fruit vinegar and preparation method thereof | |
| CN106047646A (en) | Nectarine fruit vinegar and preparation method thereof | |
| CN103275845A (en) | Preparing method of blueberry beverage | |
| CN107435013A (en) | A kind of brew method of egg yolk fruit health care ginger wine | |
| CN106222056A (en) | A kind of Semen coryli heterophyllae vinegar and preparation technology thereof | |
| CN106047644A (en) | Technology for producing vinegar through brewing smoked jujubes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161026 |