CN106148078A - A kind of processing technique reducing Morus alba L. volatile acid content - Google Patents

A kind of processing technique reducing Morus alba L. volatile acid content Download PDF

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Publication number
CN106148078A
CN106148078A CN201610474796.3A CN201610474796A CN106148078A CN 106148078 A CN106148078 A CN 106148078A CN 201610474796 A CN201610474796 A CN 201610474796A CN 106148078 A CN106148078 A CN 106148078A
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China
Prior art keywords
processing technique
fructus mori
parts
aging
morus alba
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CN201610474796.3A
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Chinese (zh)
Inventor
陈万钧
王咏梅
史红梅
杨立英
韩晓梅
于向荣
于清琴
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山东省葡萄研究院
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Priority to CN201610474796.3A priority Critical patent/CN106148078A/en
Publication of CN106148078A publication Critical patent/CN106148078A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0408Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/06Precipitation by physical means, e.g. by irradiation, vibrations
    • C12H1/063Separation by filtration

Abstract

The present invention relates to wine product technical field, be specifically related to a kind of processing technique reducing Fructus Mori volatile acid content.After the present invention is by carrying out pretreatment by mulberry fruit treatment fluid, through alcohol fermentation, storage, disposal of stability, finally carry out degerming fill.Morus alba L. volatile acid content prepared by the present invention be less than 1.0mg/L, color is vivid, and it is pure and fresh that the smell of fruits is very sweet, and has aging aroma, mouthfeel alcohol and, have uniqueness feeling of freshness, nutritious, long-term drink can life lengthening, improve immune function of human body.

Description

A kind of processing technique reducing Morus alba L. volatile acid content

Technical field

The present invention relates to wine product technical field, be specifically related to a kind of processing technique reducing Fructus Mori volatile acid content.

Background technology

Fructus Mori is a kind of fruit being rich in nutritive value and health care, has the most become the heat of third generation fruit in the world Door research project, wide in variety, fresh fruit is respectively arranged with local flavor.Containing human heart and immune system being had treatment and protective effect in Morus alba L. Trace element-selenium higher than 12.41 times of wine, protein is 8.44 times of wine, and lysine is the 9.23 of wine Times, antioxidant etc. is also significantly larger than wine.Simultaneously Morus alba L. possibly together with abundant anthocyanidin, resveratrol, aminoacid, The bioactive ingredients such as vitamin and nutrient substance, have obvious curative effect to prevention organism aging process etc..

But the Morus alba L. production technology of China indiscriminately imitates the technique of wine, health promoting wine, not according to the place of production and variety characteristic Developing the most suitable production technology, cause product quality variance big, wherein volatile acid height is that the technology that Morus alba L. produces is difficult Topic.In prior art, the Morus alba L. volatile acid of preparation is more than 1.2mg/L, up to more than the 5mg/L having, and the dun band of its color is yellow, Having no result the abnormal smells from the patient of perfumed ribbon acetic acid, mouthfeel is acrid, be difficult to swallow, and gives offending sensation.Along with carrying of people's living standard Height, more and more higher to the Focus On Quality degree of drink product, and Morus alba L. is collection health care and the preferable beverage of life lengthening. Accordingly it is desirable to it is low to produce volatile acid, color, fragrance, excellent taste also have the Fructus Mori good wine of health care.

Summary of the invention

Too high for overcoming existing Morus alba L. to exist on volatile acid content, cause the problem that products taste and nutrition decline, The invention provides a kind of processing technique reducing morat volatile acid content, morat prepared by the present invention is bright-colored, really Aromatic strongly fragrant, the fresh non-oxidation of mouthfeel and nutritious.

The technical scheme that the present invention is used to achieve these goals is:

The invention provides a kind of processing technique reducing Morus alba L. volatile acid content, comprise the following steps:

(1) pretreatment: full ripe Mulberry fruit is immersed in treatment fluid immersion and takes out for 4-6 minute, then rinse once with water After crushed and put in fermentation tank, obtain Fructus Mori pulp;

Described treatment fluid is by 0.1% potassium permanganate solution, extracting solution and alphalise starch composition;

Described extracting solution is to be prepared from by Rhizoma Corydalis, Fructus Mume and Flos Caryophylli are extracted;

(2) alcohol fermentation: add the active dry yeast of activation in Fructus Mori pulp, carries out primary fermentation under 20-25 DEG C of temperature conditions, 8-10 natural gift separating fruit slag, subsequently into later stage fermentation, the fermentation ends when residual sugar is less than 5g/L, calls in 60-in every L Fructus Mori pulp The sulfurous acid of 70mg, airtight seals to obtain Fructus Mori fermented wine up for safekeeping;

(3) store: Fructus Mori fermented wine wine is put in stainless cylinder of steel, aging 3-5 month, obtain aging morat;

(4) disposal of stability: store after terminating, under the conditions of 15-16 DEG C, adds Bentonite and carries out lower glue clarifying treatment, 10-15 days After carry out kieselguhr filtration, 0.65 μm plate-and-frame filtration, obtain clarify Morus alba L.;

(5) degerming and fill: clarification Morus alba L. is carried out aseptic filtration by the microporous membrane of 0.45 μm, the most under aseptic conditions Required finished product is made in fill.

Further, in step (1), described treatment fluid is by 0.8% potassium permanganate solution 50 parts, extracting solution 10 parts and α- Starch 2 parts composition.

Extracting solution of the present invention uses following methods to be prepared from: Rhizoma Corydalis 8 parts, Fructus Mume 12 parts, Flos Caryophylli 3 parts are added Enter to account for the water of both gross weights 8 times, be heated to 80-90 DEG C, be incubated 1h, filter, cool the filtrate to 35-40 DEG C, add and account for filtrate The calcium citrate of weight 0.08%, stirs, and is concentrated into the half of former filtrate volume.

Further, in step (2), described every 1hL Fructus Mori pulp adds the active dry yeast of 25g activation.

Active dry yeast used in the present invention is saccharomyces cerevisiae DV10.

The activation method that active dry yeast of the present invention uses is: dry yeast is added the temperature of 8 times is 38-40 DEG C Mass concentration is the sucrose water of 2%, is subsequently adding the calcium chloride of the chitosan accounting in dry yeast 2% and 0.5%, is cooled to 34 DEG C, lives Change 15min.

Further, in step (3), the temperature of described aging is 15-18 DEG C.

Further, in step (4), the addition of described Bentonite is addition 1.5-2.0g in every 1L aging morat.

It is Japan Fructus Mori kind--great Shi that the present invention processes the raw material that the Morus alba L. of preparation used.

Saccharomyces cerevisiae DV10 used in the present invention is purchased from France's Raman.

The reference amount of drinking of the present invention a: 50-100mL, 1-2 time on the one.

The present invention uses in raw material pre-treatment, storage, filtering technique link and carries out physics without heat treated and chemistry is mutual In conjunction with sterilization, it is low that large-scale production goes out volatile acid, and color, fragrance, excellent taste also have the Fructus Mori good wine of health care.Fructus Mori by In not having crust to wrap up, easily the miscellaneous bacteria such as fungal infection, deals with the morat prepared so that later stage fermentation improperly and goes bad, turns sour Deng, having a strong impact on mouthfeel, the present invention, in pretreatment stage, carries out immersion treatment by specific treatment fluid to Fructus Mori, plays and goes out Bacterium, a series of effects such as remove impurity, the morat of preparation is in good taste, bright color.

The invention have the benefit that Morus alba L. volatile acid content prepared by the present invention is less than 1.0mg/L, color is vivid, fruital Strong pure and fresh, and there is aging aroma, mouthfeel alcohol and, there is the feeling of freshness of uniqueness, nutritious, long-term drink can be prolonged life benefit In the longevity, improve immune function of human body.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described in further detail, it should be appreciated that, the description below Merely to the explanation present invention, its content is not limited.

Embodiment 1

(1) pretreatment: full ripe Mulberry fruit 100kg is immersed in treatment fluid immersion and takes out for 4 minutes, then rinse with water Crushed after secondary and put in fermentation tank, obtained Fructus Mori pulp;

Described treatment fluid is to be 0.8% potassium permanganate solution 50 parts by mass concentration, extracting solution 10 parts and alphalise starch 2 parts composition;

Described extracting solution uses following methods to be prepared from: Rhizoma Corydalis 8 parts, Fructus Mume 12 parts, 3 parts of additions of Flos Caryophylli are accounted for both gross weights The water of 8 times, is heated to 80-90 DEG C, is incubated 1h, filters, cools the filtrate to 35-40 DEG C, adds the lemon accounting for filtrate weight 0.08% Lemon acid calcium, stirs, and is concentrated into the half of former filtrate volume;

(2) alcohol fermentation: according to adding the active dry yeast DV10 that 25g activates in 1hL Fructus Mori pulp, 20-25 DEG C of temperature strip Carrying out primary fermentation under part, 8-10 natural gift separating fruit slag, subsequently into later stage fermentation, the fermentation ends when residual sugar is less than 5g/L, every L Mulberry Sorosis slurry calls in the sulfurous acid of 70mg, airtight seals to obtain Fructus Mori fermented wine up for safekeeping;

Activated yeast method: saccharomyces cerevisiae DV10 is added the sucrose water that the mass concentration that temperature is 38 DEG C is 2% of 8 times, then Add and account for the chitosan of in dry yeast 2% and the calcium chloride of 0.5%, be cooled to 34 DEG C, activate 15min;

(3) store: Fructus Mori fermented wine wine is put in stainless cylinder of steel, aging 5 months at a temperature of 15-18 DEG C, obtain aging Fructus Mori Wine;

(4) disposal of stability: store after terminating, under the conditions of 15-16 DEG C, adds 2.0g Bentonite and carries out in every 1L aging morat Lower glue clarifying treatment, carries out kieselguhr filtration, 0.65 μm plate-and-frame filtration after 10 days, obtain clarifying Morus alba L.;

(5) degerming and fill: clarification Morus alba L. is carried out aseptic filtration by the microporous membrane of 0.45 μm, the most under aseptic conditions Required finished product is made in fill.

Embodiment 2

(1) pretreatment: full ripe Mulberry fruit 100kg is immersed in immersion in treatment fluid (composition is with embodiment 1) and takes for 6 minutes Go out, then rinse to be crushed the most afterwards with water and put in fermentation tank, obtain Fructus Mori pulp;

(2) alcohol fermentation: according to the active dry yeast same embodiment of DV10(activation method adding 25g activation in 1hL Fructus Mori pulp 1), carrying out primary fermentation under 20-25 DEG C of temperature conditions, 8-10 natural gift separating fruit slag, subsequently into later stage fermentation, when residual sugar is less than Fermentation ends during 5g/L, calls in the sulfurous acid of 60mg in every L Fructus Mori pulp, airtight seal to obtain Fructus Mori fermented wine up for safekeeping;

(3) store: Fructus Mori fermented wine wine is put in stainless cylinder of steel, aging 3 months at a temperature of 15-18 DEG C, obtain aging Fructus Mori Wine;

(4) disposal of stability: store after terminating, under the conditions of 15-16 DEG C, adds 1.5g Bentonite and carries out in every 1L aging morat Lower glue clarifying treatment, carries out kieselguhr filtration, 0.65 μm plate-and-frame filtration after 15 days, obtain clarifying Morus alba L.;

(5) degerming and fill: clarification Morus alba L. is carried out aseptic filtration by the microporous membrane of 0.45 μm, the most under aseptic conditions Required finished product is made in fill.

Comparative example 1

(1) pretreatment: full ripe Mulberry fruit 100kg is immersed in the potassium permanganate solution that mass concentration is 0.8% immersion 6 Minute take out, then rinse with water and crushed the most afterwards and put in fermentation tank, obtain Fructus Mori pulp;

(2) alcohol fermentation: according to adding the active dry yeast DV10 that 25g activates in 1hL Fructus Mori pulp, 20-25 DEG C of temperature strip Carrying out primary fermentation under part, 8-10 natural gift separating fruit slag, subsequently into later stage fermentation, the fermentation ends when residual sugar is less than 5g/L, every L Mulberry Sorosis slurry calls in the sulfurous acid of 60mg, airtight seals to obtain Fructus Mori fermented wine up for safekeeping;

(3) store: Fructus Mori fermented wine wine is put in stainless cylinder of steel, aging 3 months at a temperature of 15-18 DEG C, obtain aging Fructus Mori Wine;

(4) disposal of stability: store after terminating, under the conditions of 15-16 DEG C, adds 1.5g Bentonite and carries out in every 1L aging morat Lower glue clarifying treatment, carries out kieselguhr filtration, 0.65 μm plate-and-frame filtration after 15 days, obtain clarifying Morus alba L.;

(5) degerming and fill: clarification Morus alba L. is carried out aseptic filtration by the microporous membrane of 0.45 μm, the most under aseptic conditions Required finished product is made in fill.

Effect test

1, morat prepared by embodiment 1-2 and comparative example 1 is carried out volatile acid content, alcoholic strength, acid according to GB/15038-94 Degree, free SO2Content is tested, and concrete outcome is shown in Table 1.

Table 1

2, morat prepared by embodiment 1-2 and comparative example 1 is carried out sensory evaluation, enter in terms of outward appearance, fragrance, flavour three Row is evaluated, and evaluation group is by the sensory evaluation composition of personnel through specialized training, and it is the most identical that other evaluate the conditions such as environment.

Evaluation criterion is as follows:

Outward appearance: clarify glossy, bright, without precipitation and float: 8-10 divides;Clarification tarnish: 5-8 divides;There is suspension Thing: less than 5 points;

Fragrance: it is pure and fresh pure that the smell of fruits is very sweet, and there is graceful harmonious fruital and aroma, it is fragrant that aging type has aging: 25-30 Point;There is purer, strong fruital and aroma: 20-25 divides;There is a different miscellaneous taste: less than 20 points;

Flavour: mouthfeel balance coordination, submissive, wine body is plentiful: 32-40 divides;Mouthfeel balance is relatively coordinated, and submissive, wine body is medium: 25- 32 points;Wine body still balances, and owes to coordinate, completely: less than 25 points;Wine body underbalance, complete, inharmonious.

Concrete evaluation result is shown in Table 2.

Table 2

Claims (8)

1. the processing technique reducing Morus alba L. volatile acid content, it is characterised in that comprise the following steps:
(1) pretreatment: full ripe Mulberry fruit is immersed in treatment fluid immersion and takes out for 4-6 minute, then rinse once with water After crushed and put in fermentation tank, obtain Fructus Mori pulp;
Described treatment fluid is by 0.1% potassium permanganate solution, extracting solution and alphalise starch composition;
Described extracting solution is to be prepared from by Rhizoma Corydalis, Fructus Mume and Flos Caryophylli are extracted;
(2) alcohol fermentation: add the active dry yeast of activation in Fructus Mori pulp, carries out primary fermentation under 20-25 DEG C of temperature conditions, 8-10 natural gift separating fruit slag, subsequently into later stage fermentation, the fermentation ends when residual sugar is less than 5g/L, calls in 60-in every L Fructus Mori pulp The sulfurous acid of 70mg, airtight seals to obtain Fructus Mori fermented wine up for safekeeping;
(3) store: Fructus Mori fermented wine wine is put in stainless cylinder of steel, aging 3-5 month, obtain aging morat;
(4) disposal of stability: store after terminating, under the conditions of 15-16 DEG C, adds Bentonite and carries out lower glue clarifying treatment, 10-15 days After carry out kieselguhr filtration, 0.65 μm plate-and-frame filtration, obtain clarify Morus alba L.;
(5) degerming and fill: clarification Morus alba L. is carried out aseptic filtration by the microporous membrane of 0.45 μm, the most under aseptic conditions Required finished product is made in fill.
Processing technique the most according to claim 1, it is characterised in that in step (1), described treatment fluid is by 0.8% Gao Meng Acid potassium solution 50 parts, extracting solution 10 parts and alphalise starch 2 parts composition.
Processing technique the most according to claim 1 and 2, it is characterised in that described extracting solution use following methods preparation and Become: Rhizoma Corydalis 8 parts, Fructus Mume 12 parts, 3 parts of additions of Flos Caryophylli are accounted for the water of both gross weights 8 times, is heated to 80-90 DEG C, is incubated 1h, mistake Filter, cools the filtrate to 35-40 DEG C, adds the calcium citrate accounting for filtrate weight 0.08%, stirs, be concentrated into former filtrate body Long-pending half.
Processing technique the most according to claim 1, it is characterised in that in step (2), adds in described every 1hL Fructus Mori pulp Enter the active dry yeast of 25g activation.
Processing technique the most according to claim 4, it is characterised in that described active dry yeast is saccharomyces cerevisiae DV10.
6. according to the processing technique described in claim 4 or 5, it is characterised in that the activation method that described active dry yeast uses For: dry yeast is added the sucrose water that the mass concentration that temperature is 38-40 DEG C is 2% of 8 times, is subsequently adding and accounts in dry yeast 2% Chitosan and the calcium chloride of 0.5%, be cooled to 34 DEG C, activate 15min.
Processing technique the most according to claim 1, it is characterised in that in step (3), the temperature of described aging is 15-18 ℃。
Processing technique the most according to claim 1, it is characterised in that in step (4), the addition of described Bentonite is every 1L Aging morat adds 1.5-2.0g.
CN201610474796.3A 2016-06-27 2016-06-27 A kind of processing technique reducing Morus alba L. volatile acid content CN106148078A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101074413A (en) * 2006-05-18 2007-11-21 胡凤艳 Production of mulberry wine
CN102140404A (en) * 2011-01-19 2011-08-03 耿福能 Preparation method for pomegranate wine
CN102277252A (en) * 2011-08-01 2011-12-14 河北科技大学 Method for brewing wine in mixing mode
CN103444866A (en) * 2013-08-27 2013-12-18 青岛老三东食品股份有限公司 Method for preserving flavored peanut
CN103937636A (en) * 2014-03-26 2014-07-23 陶建壮 Brewing method for carambola fruit wine
CN103981051A (en) * 2014-05-13 2014-08-13 新疆农业科学院吐鲁番农业科学研究所 Mulberry fruit and leaf fermented wine and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101074413A (en) * 2006-05-18 2007-11-21 胡凤艳 Production of mulberry wine
CN102140404A (en) * 2011-01-19 2011-08-03 耿福能 Preparation method for pomegranate wine
CN102277252A (en) * 2011-08-01 2011-12-14 河北科技大学 Method for brewing wine in mixing mode
CN103444866A (en) * 2013-08-27 2013-12-18 青岛老三东食品股份有限公司 Method for preserving flavored peanut
CN103937636A (en) * 2014-03-26 2014-07-23 陶建壮 Brewing method for carambola fruit wine
CN103981051A (en) * 2014-05-13 2014-08-13 新疆农业科学院吐鲁番农业科学研究所 Mulberry fruit and leaf fermented wine and preparation method thereof

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