CN106148089A - A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine - Google Patents
A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine Download PDFInfo
- Publication number
- CN106148089A CN106148089A CN201610784264.XA CN201610784264A CN106148089A CN 106148089 A CN106148089 A CN 106148089A CN 201610784264 A CN201610784264 A CN 201610784264A CN 106148089 A CN106148089 A CN 106148089A
- Authority
- CN
- China
- Prior art keywords
- hibiscus manihot
- dry
- wine
- ferment
- selenium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine, it comprises the concrete steps that: Hibiscus manihot L. dry flower, dry fruit are removed seed and pulverized, soak with rice, Semen setariae, Semen Maydis, Sorghum vulgare Pers., rice husk, put into rustless steel steamer, steaming 60min under the conditions of 100 120 DEG C；Distill through fermenting twice；Put into Maifanitum at distiller condenser wine outlet, then carry out flower of Hibiscus manihot L, really, root directly soak, be eventually adding Hibiscus manihot L. stock solution and carry out the ageing of wine.The Hibiscus manihot L. wine flavones content using the method for the invention to brewage is high and other beneficial elements are many；Selenium-rich is high, is easily absorbed by the body；Rich in trace element；Pure taste, the ageing time limit can the degree of depth adjust.
Description
Technical field
The present invention relates to the brewing method of a kind of health promoting wine, be specifically related to the side of brewageing of a kind of selenium-rich Hibiscus manihot L. ferment wine
Method, belongs to nutrient health care wine technology and brewing technology.
Background technology
Hibiscus manihot L. dietotherapeutic, energy heat clearing away, removing heat from blood, removing toxic substances, it spends nontoxic, has effect of eliminating damp-heat, anti-inflammatory analgesic,
Five types of stranguria, the edema of curing mainly for oral administration, external curing soup scald.Fruit, seed have spleen reinforcing stomach invigorating, granulation promoting effect, and treatment digestion is not
Good, anorexia, traumatic injury etc..Modern medicine study shows, the total flavones of flower of Hibiscus manihot L has analgesia, anti-cerebral ischemia and treatment
Oral ulcer etc. act on.Complete protein, high polysaccharide glue, dietary fiber, trace element-selenium, zinc, multiple non-saponifiable matter contained by it
Deng, have and significantly regulate human endocrine, immunity, increase human body drag, improve cardiovascular and cerebrovascular vessel and microcirculation function, strengthen machine
Body oxidation resistance, anti-cardiac-cerebral ischemia, anoxia, antiinflammatory, town pain, resisting fatigue, defying age, anticancer, anti-cancer, blood fat reducing function.This
Outward, its abundant natural plants estrogen, for extending Puberty of Female, person in middle and old age climacteric syndrome is alleviated or avoided also to be had
Special effect.Hibiscus manihot L. also contains abundant hyperin composition, and hyperin has obvious antiinflammatory action, has stronger cough-relieving
Effect, assimilation, it addition, also have the effect of stronger suppression eye aldose reductase.Hibiscus manihot L. is of high nutritive value, Jing Guofa
After ferment, containing the ferment of high-load, and nutrition is more easy to be absorbed.
China is a Ge Que selenium big country, tiltedly wears to the Yunnan-Guizhou Plateau from three provinces in the northeast of China, accounts for 72% ground of China's area
There is a low selenium area in district, wherein 30% be that the serious natural food Se contents such as to lack selenium regional, grain are relatively low, North China, northeast,
The big and medium-sized cities such as northwest broadly fall into scarce selenium area.Scarce selenium is Keshan disease to occur and the major reason of Kaschin-Beck disease occurs, seriously
Affect bone development and labor life ability in the future.
Nutrient health care wine in the longest state-owned history.Traditional process for preparation has immersion solvent extraction method, then blend or
Straight leaching；Next to that distillating method, nourishing healthy raw material is put into before it is distilled.The nutrient health care wine produced in prior art
Often nutrition content does not enriches, and does not reaches the effect of nourishing healthy.The brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine is not
See that document is reported.
Summary of the invention
For solving an above existing difficult problem, the invention discloses the brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine, it is concrete
Step is:
(1) Hibiscus manihot L. dry flower, dry fruit are removed seed and pulverize, and rice, Semen setariae, Semen Maydis, Sorghum vulgare Pers., rice husk soak, and put
Enter rustless steel steamer, steaming 60min under the conditions of 100-120 DEG C；
(2) above-mentioned steamed steaming is added after medical stone powder stirs, put into fermenter, and put into liquid fermentation bacterium, protect
Hold temperature to carry out fermenting for the first time at 24-26 DEG C；
(3) add in the fermentation material that previous step obtains and account for the monascus ruber of total material quality 60% and ferment；
(4) raw material fermented is added in extruder, isolated fermentation liquid and dry and wet material, dry and wet material is carried out again
Steaming, enters second time fermentation, repeats (2) and (3) step；Raw material second time fermented adds in extruder, separates
To fermentation liquid and dry and wet material；
(5) dry and wet material previous step obtained is put into extruder and is pressed further by, and moisture control is within 35%, with really
Protect the ventilative quality going out wine with the later stage of dry and wet material；
(6) fermentation liquid being put into wine pot bottom, the top of wine pot put into by dry and wet material；Hibiscus manihot L. ferment slag is obtained through extruding
Hibiscus manihot L. ferment stock solution and dry and wet slag, put into dry and wet slag in above-mentioned dry and wet material, Hibiscus manihot L. ferment stock solution put into wine pot bottom
In fermentation liquid, Hibiscus manihot L. ferment slag is uniformly mixed in the dry and wet material on wine pot top, distills；
(7) put into Maifanitum at distiller condenser wine outlet, then carry out flower of Hibiscus manihot L, really, root directly soak, be eventually adding gold
Tree mallow ferment stock solution carries out the ageing of wine.
Preferably, the Sorghum vulgare Pers. described in step (1) is through pressure break.
Preferably, the Hibiscus manihot L. dry flower described in step (1), dry fruit are by the Hibiscus manihot L. of soil height district rich in selenium plantation
Flower, fruit through air-dry form.
Preferably, the Hibiscus manihot L. dry flower described in step (1), dry fruit are containing more than selenium 1000 microgram；
Preferably, each raw material described in step (1) is Hibiscus manihot L. dry flower, dry fruit 20-28 part by mass fraction, rice 15-
17 parts, Semen setariae 14-16 part, Semen Maydis 14-16 part, Sorghum vulgare Pers. 15-17 part, rice husk 9-11 part, Hibiscus manihot L. ferment slag 5-8 part.
Preferably, the granularity of medical stone powder described in step (2) is at 100-150 mesh.
Preferably, described in step (6), the preparation method of Hibiscus manihot L. ferment slag is: pulverize in 3h after Hibiscus manihot L. collection, 0.5
Within centimetre length；Brown sugar mass ratio be 1: 1 water stir evenly, temperature is between 15-30 DEG C；Medical stone powder is broken into 50-simultaneously
100 mesh, put into container, temperature 70-120 DEG C by Maifanitum and water 1: 3, and time 1-8h, pressure is between 2-5 pressure；Again
Hibiscus manihot L., Maifanitum liquid, brown sugar and the prebiotic bacterium solution pulverized are put into round fermentation 24h by 1: 1: 0.2: 1 and get final product.
Preferably, Maifanitum described in step (7) after 80-120 DEG C of decocting in water 30min through natural cooling.
The present invention compared with prior art has the advantage that
(1) the Hibiscus manihot L. wine flavones content using this method to brewage is high and other beneficial elements are many；
(2) the Hibiscus manihot L. wine selenium-rich using this method to brewage is high, is easily absorbed by the body；
(3) use the Hibiscus manihot L. wine that this method is brewageed rich in trace element；
(4) the Hibiscus manihot L. wine that this method is brewageed is used, owing to using Hibiscus manihot L. ferment manufacturing process, pure taste, ageing
The time limit can the degree of depth adjust.
Detailed description of the invention
In conjunction with the embodiments, the present invention is described in further details.
Embodiment 1
With Laifeng County, enshi institute pan tree mallow as raw material, this area's soil mineral content has high selenium element,
Easily it is absorbed by the body.
A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine, it comprises the concrete steps that:
(1) Hibiscus manihot L. dry flower, dry fruit are removed seed and pulverize, and rice, Semen setariae, Semen Maydis, the Sorghum vulgare Pers. through pressure break, rice
Shell soaks, and puts into rustless steel steamer, steaming 60min under the conditions of 110 DEG C；
(2) above-mentioned steamed steaming is added after the medical stone powder that granularity is 120 mesh stirs put into fermenter, and put into
Liquid fermentation bacterium, maintains the temperature at 24-26 DEG C and carries out fermenting for the first time；
(3) add in the fermentation material that previous step obtains and account for the monascus ruber of total material quality 60% and ferment；
(4) raw material fermented is added in extruder, isolated fermentation liquid and dry and wet material, dry and wet material is carried out again
Steaming, enters second time fermentation, repeats (2) and (3) step；Raw material second time fermented adds in extruder, separates
To fermentation liquid and dry and wet material；
(5) dry and wet material previous step obtained is put into extruder and is pressed further by, and moisture control is within 35%, with really
Protect the ventilative quality going out wine with the later stage of dry and wet material；
(6) fermentation liquid being put into wine pot bottom, the top of wine pot put into by dry and wet material；Hibiscus manihot L. ferment slag is obtained through extruding
Hibiscus manihot L. ferment stock solution and dry and wet slag, put into dry and wet slag in above-mentioned dry and wet material, Hibiscus manihot L. ferment stock solution put into wine pot bottom
In fermentation liquid, Hibiscus manihot L. ferment slag is uniformly mixed in the dry and wet material on wine pot top, distills；
(7) put into Maifanitum at distiller condenser wine outlet, then carry out flower of Hibiscus manihot L, really, root directly soak, be eventually adding gold
Tree mallow ferment stock solution carries out the ageing of wine.
Each raw material described in step (1) is 28 parts of Hibiscus manihot L. dry flower, dry fruit by mass fraction, 15 parts of rice, Semen setariae 14 parts,
Semen Maydis 14 parts, Sorghum vulgare Pers. 15 parts, 9 parts of rice husk, Hibiscus manihot L. ferment slag 5 parts.
Described in step (6), the preparation method of Hibiscus manihot L. ferment slag is: pulverizing in 3h after Hibiscus manihot L. collection, 0.5 centimeter long
Within degree；Brown sugar mass ratio be 1: 1 water stir evenly, temperature is between 15-30 DEG C；Medical stone powder is broken into 50-100 mesh simultaneously,
Maifanitum and water 1: 3 are put into container, temperature 70-120 DEG C, and time 1-8h, pressure is between 2-5 pressure；To pulverize again
Hibiscus manihot L., Maifanitum liquid, brown sugar and prebiotic bacterium solution put into round fermentation 24h and get final product by 1: 1: 0.2: 1.
Maifanitum described in step (7) after 120 DEG C of decocting in water 30min through natural cooling.
Embodiment 2
With Sichuan Guangyuan area institute pan tree mallow as raw material, containing profuse selenium element in this area's soil, easily quilt
Absorption of human body.
A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine, it comprises the concrete steps that:
(1) Hibiscus manihot L. dry flower, dry fruit are removed seed and pulverize, and rice, Semen setariae, Semen Maydis, Sorghum vulgare Pers., rice husk soak, and put
Enter rustless steel steamer, steaming 60min under the conditions of 100 DEG C；
(2) above-mentioned steamed steaming is added after the medical stone powder that granularity is 100 mesh stirs put into fermenter, and put into
Liquid fermentation bacterium, maintains the temperature at 24-26 DEG C and carries out fermenting for the first time；
(3) add in the fermentation material that previous step obtains and account for the monascus ruber of total material quality 60% and ferment；
(4) raw material fermented is added in extruder, isolated fermentation liquid and dry and wet material, dry and wet material is carried out again
Steaming, enters second time fermentation, repeats (2) and (3) step；Raw material second time fermented adds in extruder, separates
To fermentation liquid and dry and wet material；
(5) dry and wet material previous step obtained is put into extruder and is pressed further by, and moisture control is within 35%, with really
Protect the ventilative quality going out wine with the later stage of dry and wet material；
(6) fermentation liquid being put into wine pot bottom, the top of wine pot put into by dry and wet material；Hibiscus manihot L. ferment slag is obtained through extruding
Hibiscus manihot L. ferment stock solution and dry and wet slag, put into dry and wet slag in above-mentioned dry and wet material, Hibiscus manihot L. ferment stock solution put into wine pot bottom
In fermentation liquid, Hibiscus manihot L. ferment slag is uniformly mixed in the dry and wet material on wine pot top, distills；
(7) put into Maifanitum at distiller condenser wine outlet, then carry out flower of Hibiscus manihot L, really, root directly soak, be eventually adding gold
Tree mallow ferment stock solution carries out the ageing of wine.
Each raw material described in step (1) is 25 parts of Hibiscus manihot L. dry flower, dry fruit by mass fraction, 15 parts of rice, Semen setariae 15 parts,
Semen Maydis 15 parts, Sorghum vulgare Pers. 15 parts, 10 parts of rice husk, Hibiscus manihot L. ferment slag 6 parts.
Preferably, described in step (6), the preparation method of Hibiscus manihot L. ferment slag is: pulverize in 3h after Hibiscus manihot L. collection, 0.5
Within centimetre length；Brown sugar mass ratio be 1: 1 water stir evenly, temperature is between 15-30 DEG C；Medical stone powder is broken into 50-simultaneously
100 mesh, put into container, temperature 70-120 DEG C by Maifanitum and water 1: 3, and time 1-8h, pressure is between 2-5 pressure；Again
Hibiscus manihot L., Maifanitum liquid, brown sugar and the prebiotic bacterium solution pulverized are put into round fermentation 24h by 1: 1: 0.2: 1 and get final product.
Maifanitum described in step (7) after 100 DEG C of decocting in water 30min through natural cooling.
Embodiment 3
With Laifeng County, enshi institute pan tree mallow as raw material, this area's soil mineral content has high selenium element,
Easily it is absorbed by the body.
A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine, it comprises the concrete steps that:
(1) Hibiscus manihot L. dry flower, dry fruit are removed seed and pulverize, and rice, Semen setariae, Semen Maydis, the Sorghum vulgare Pers. through pressure break, rice
Shell soaks, and puts into rustless steel steamer, steaming 60min under the conditions of 110 DEG C；
(2) above-mentioned steamed steaming is added granularity after the medical stone powder of 140 mesh stirs, put into fermenter, and put into
Liquid fermentation bacterium, maintains the temperature at 24-26 DEG C and carries out fermenting for the first time；
(3) add in the fermentation material that previous step obtains and account for the monascus ruber of total material quality 60% and ferment；
(4) raw material fermented is added in extruder, isolated fermentation liquid and dry and wet material, dry and wet material is carried out again
Steaming, enters second time fermentation, repeats (2) and (3) step；Raw material second time fermented adds in extruder, separates
To fermentation liquid and dry and wet material；
(5) dry and wet material previous step obtained is put into extruder and is pressed further by, and moisture control is within 35%, with really
Protect the ventilative quality going out wine with the later stage of dry and wet material；
(6) fermentation liquid being put into wine pot bottom, the top of wine pot put into by dry and wet material；Hibiscus manihot L. ferment slag is obtained through extruding
Hibiscus manihot L. ferment stock solution and dry and wet slag, put into dry and wet slag in above-mentioned dry and wet material, Hibiscus manihot L. ferment stock solution put into wine pot bottom
In fermentation liquid, Hibiscus manihot L. ferment slag is uniformly mixed in the dry and wet material on wine pot top, distills；
(7) put into Maifanitum at distiller condenser wine outlet, then carry out flower of Hibiscus manihot L, really, root directly soak, be eventually adding gold
Tree mallow ferment stock solution carries out the ageing of wine.
Each raw material described in step (1) is Hibiscus manihot L. dry flower, dry fruit 20-28 part by mass fraction, and rice 15-17 part is little
Rice 14-16 part, Semen Maydis 14-16 part, Sorghum vulgare Pers. 15-17 part, rice husk 9-11 part, Hibiscus manihot L. ferment slag 5-8 part.
Described in step (6), the preparation method of Hibiscus manihot L. ferment slag is: pulverizing in 3h after Hibiscus manihot L. collection, 0.5 centimeter long
Within degree；Brown sugar mass ratio be 1: 1 water stir evenly, temperature is between 15-30 DEG C；Medical stone powder is broken into 50-100 mesh simultaneously,
Maifanitum and water 1: 3 are put into container, temperature 70-120 DEG C, and time 1-8h, pressure is between 2-5 pressure；To pulverize again
Hibiscus manihot L., Maifanitum liquid, brown sugar and prebiotic bacterium solution put into round fermentation 24h and get final product by 1: 1: 0.2: 1.
Maifanitum described in step (7) after 80-120 DEG C of decocting in water 30min through natural cooling.
Foregoing liquid fermentation bacterium is commercially available conventional wine fermentation bacterium.
Above-mentioned detailed description of the invention is only for clearly demonstrating example of the present invention, and not to embodiment
Limit.For those of ordinary skill in the field, other multi-form can also be made on the basis of the above description
Change or variation, here without also cannot all of embodiment be given exhaustive, and thus amplified out apparent
Change or variation still in protection scope of the present invention.
Claims (8)
1. the brewing method of a selenium-rich Hibiscus manihot L. ferment wine, it is characterised in that it comprises the concrete steps that:
(1) Hibiscus manihot L. dry flower, dry fruit are removed seed and pulverize, and rice, Semen setariae, Semen Maydis, Sorghum vulgare Pers., rice husk soak, and put into not
Rust steel steamer, steaming 60min under the conditions of 100-120 DEG C；
(2) above-mentioned steamed steaming is added after medical stone powder stirs, put into fermenter, and put into liquid fermentation bacterium, keep temperature
Spend and carry out fermenting for the first time at 24-26 DEG C；
(3) add in the fermentation material that previous step obtains and account for the monascus ruber of total material quality 60% and ferment；
(4) raw material fermented is added in extruder, isolated fermentation liquid and dry and wet material, steam again to dry and wet material
Material, enters second time fermentation, repeats (2) and (3) step；Raw material second time fermented adds in extruder, isolated
Fermentation liquid and dry and wet material；
(5) dry and wet material previous step obtained is put into extruder and is pressed further by, and moisture control is within 35%, to guarantee to do
The ventilative quality going out wine with the later stage of wet feed；
(6) fermentation liquid being put into wine pot bottom, the top of wine pot put into by dry and wet material；Hibiscus manihot L. ferment slag is obtained JINHUA through extruding
Certain herbaceous plants with big flowers ferment stock solution and dry and wet slag, put into dry and wet slag in above-mentioned dry and wet material, and Hibiscus manihot L. ferment stock solution is put into the fermentation of wine pot bottom
In liquid, Hibiscus manihot L. ferment slag is uniformly mixed in the dry and wet material on wine pot top, distills；
(7) put into Maifanitum at distiller condenser wine outlet, then carry out flower of Hibiscus manihot L, really, root directly soak, be eventually adding Hibiscus manihot L.
Ferment stock solution carries out the ageing of wine.
The brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine the most according to claim 1, it is characterised in that in step (1)
Described Sorghum vulgare Pers. is through pressure break.
The brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine the most according to claim 1, it is characterised in that in step (1)
Described Hibiscus manihot L. dry flower, dry fruit are the flowers of Hibiscus manihot L. by the plantation of soil height district rich in selenium, fruit warp is air-dried forms.
The brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine the most according to claim 1, it is characterised in that in step (1)
Described Hibiscus manihot L. dry flower, dry fruit contain more than selenium 1000 microgram.
The brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine the most according to claim 1, it is characterised in that in step (1)
Described each raw material is Hibiscus manihot L. dry flower, dry fruit 20-28 part by mass fraction, rice 15-17 part, Semen setariae 14-16 part, Semen Maydis 14-
16 parts, Sorghum vulgare Pers. 15-17 part, rice husk 9-11 part, Hibiscus manihot L. ferment slag 5-8 part.
The brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine the most according to claim 1, it is characterised in that in step (2)
The granularity of described medical stone powder is at 100-150 mesh.
The brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine the most according to claim 1, it is characterised in that in step (6)
The preparation method of described Hibiscus manihot L. ferment slag is: pulverize, within 0.5 centimeter of length in 3h after Hibiscus manihot L. collection；Brown sugar quality
Stirring evenly than the water being 1: 1, temperature is between 15-30 DEG C；Medical stone powder is broken into 50-100 mesh simultaneously, Maifanitum and water 1: 3 are put
Entering in container, temperature 70-120 DEG C, time 1-8h, pressure is between 2-5 pressure；Again by pulverize Hibiscus manihot L., Maifanitum liquid,
Brown sugar and prebiotic bacterium solution are put into round fermentation 24h by 1: 1: 0.2: 1 and get final product.
The brewing method of a kind of selenium-rich Hibiscus manihot L. ferment wine the most according to claim 1, it is characterised in that in step (7)
Described Maifanitum after 80-120 DEG C of decocting in water 30min through natural cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610784264.XA CN106148089A (en) | 2016-08-25 | 2016-08-25 | A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610784264.XA CN106148089A (en) | 2016-08-25 | 2016-08-25 | A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106148089A true CN106148089A (en) | 2016-11-23 |
Family
ID=57344739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610784264.XA Pending CN106148089A (en) | 2016-08-25 | 2016-08-25 | A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106148089A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019210A (en) * | 2017-03-23 | 2017-08-08 | 兰宇玲 | A kind of selenium-rich method of Golden flower ferment |
| CN110157572A (en) * | 2019-06-17 | 2019-08-23 | 杨嘉慧 | Functional Golden flower wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103049A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry brandy and process thereof |
| CN104164345A (en) * | 2014-09-05 | 2014-11-26 | 广西壮族自治区蚕业技术推广总站 | Preparation method of functional mulberry fermented wine containing rich ferment |
| CN105132243A (en) * | 2015-09-16 | 2015-12-09 | 袁建国 | Method for producing traditional liquor by solid and liquid process |
| CN105768067A (en) * | 2016-02-26 | 2016-07-20 | 兰河 | Enzyme with health care function and manufacturing method thereof |
-
2016
- 2016-08-25 CN CN201610784264.XA patent/CN106148089A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103049A (en) * | 2011-11-11 | 2013-05-15 | 西南科技大学 | Mulberry brandy and process thereof |
| CN104164345A (en) * | 2014-09-05 | 2014-11-26 | 广西壮族自治区蚕业技术推广总站 | Preparation method of functional mulberry fermented wine containing rich ferment |
| CN105132243A (en) * | 2015-09-16 | 2015-12-09 | 袁建国 | Method for producing traditional liquor by solid and liquid process |
| CN105768067A (en) * | 2016-02-26 | 2016-07-20 | 兰河 | Enzyme with health care function and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019210A (en) * | 2017-03-23 | 2017-08-08 | 兰宇玲 | A kind of selenium-rich method of Golden flower ferment |
| CN110157572A (en) * | 2019-06-17 | 2019-08-23 | 杨嘉慧 | Functional Golden flower wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103421646B (en) | Distiller yeast, preparation process of distiller yeast and process for preparing health care liquor by utilizing distiller yeast | |
| CN101967439B (en) | Vine root health wine and preparation method thereof | |
| CN105296306B (en) | A kind of preparation method of bamboo bamboo wine | |
| CN106085750A (en) | A kind of processing method of Rhizoma Bistortae Radix ziziphi mauritianae health promoting wine | |
| CN104178411B (en) | A kind of brew method of imperial tongue vinegar | |
| CN1982430A (en) | Cereals nutrient wine and its production | |
| CN106148089A (en) | A kind of brewing method of selenium-rich Hibiscus manihot L. ferment wine | |
| CN109182008A (en) | A kind of Chinese medicament healthcare wine and preparation method thereof | |
| CN103230016A (en) | Traditional Chinese medicine and fermented glutinous rice compound for tonifying qi, activating blood and promoting lactation | |
| CN109370834A (en) | A kind of solid state fermentation type tree peony wine and its preparation process | |
| CN105018280A (en) | Strawberry nourishing liqueur and preparation method thereof | |
| CN104920955A (en) | Coconut-flavored nutritional rice and preparation method thereof | |
| CN105176768A (en) | Method for brewing cucumis metuliferus fruit wine | |
| CN105296283B (en) | A kind of preparation method of hardhead bambusa textile bamboo wine | |
| CN106509888A (en) | Preparation method of hibiseu smanihot plant extract | |
| CN107189906A (en) | A kind of brew method of rattletop health care ginger wine | |
| CN103045442A (en) | Geshen health wine and production method thereof | |
| CN108395967A (en) | A kind of brew method of certain herbaceous plants with big flowers disk fresh breeze wine | |
| CN106367260A (en) | Preparation method of dense cordyceps sinensis wine | |
| CN105296305B (en) | A kind of preparation method of bitter bamboo bamboo wine | |
| CN104388270B (en) | Method for making panax notoginseng honey wine | |
| CN1307298C (en) | Turmeric wine and its preparation method | |
| CN106635720A (en) | Production process for preparing fruit vinegar from lotus root residues | |
| CN109266491A (en) | A kind of chestnut fruit wine and preparation method thereof | |
| CN106072241A (en) | A kind of pear heat clearing away fermented type rose slag compound nectar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161123 |
|
| WD01 | Invention patent application deemed withdrawn after publication |