CN106281898A - The brewing method of Radix Syzygii Buxifolii root compound health wine - Google Patents
The brewing method of Radix Syzygii Buxifolii root compound health wine Download PDFInfo
- Publication number
- CN106281898A CN106281898A CN201610722155.5A CN201610722155A CN106281898A CN 106281898 A CN106281898 A CN 106281898A CN 201610722155 A CN201610722155 A CN 201610722155A CN 106281898 A CN106281898 A CN 106281898A
- Authority
- CN
- China
- Prior art keywords
- wine
- syzygii buxifolii
- radix syzygii
- root
- weight portions
- 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.)
- Withdrawn
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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
-
- 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
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Medical Informatics (AREA)
- Pharmacology & Pharmacy (AREA)
- Botany (AREA)
- Alternative & Traditional Medicine (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the brewing method of a kind of Radix Syzygii Buxifolii root compound health wine, described Radix Syzygii Buxifolii root compound health wine is with Radix Syzygii Buxifolii root as primary raw material, by steam green grass or young crops, Titian, extraction, reflux, extract, feed, ferment, filter, allocate, the manufacturing procedure such as aging, make the finished wine mouthfeel alcohol for preparing out and, color stability, balanced in nutrition, decrease the loss of material nutrient component, improve the utilization ratio of raw material, and tool invigorating spleen to remove dampness, the health-care effect such as reduce phlegm of relievining asthma.
Description
Technical field
The present invention relates to the brewing method of a kind of health promoting wine, especially relate to the side of brewageing of a kind of Radix Syzygii Buxifolii root compound health wine
Method.
Background technology
Radix Syzygii Buxifolii, another name: Niu Jinzi, Myrtaceae, Syzygium shrub or dungarunga.The root of Radix Syzygii Buxifolii or root bark can be used as medicine,
The medical value that having relievings asthma reduces phlegm；Must gather in summer, season in autumn two.Property flat, sweet in the mouth.Invigorating spleen to remove dampness, relievings asthma, dissipating blood stasis.It is mainly used in
Edema, children's's asthma induced by eating salt, traumatic injury, scald.
At present, Radix Syzygii Buxifolii root uses merely as Chinese crude drug, there is processing and utilization level relatively low, and associated product category is less
Deficiency.
Summary of the invention
The present invention is directed to present Radix Syzygii Buxifolii root, that cirsii japonici,radix also exists processing and utilization level is relatively low, and associated product category is less
Not enough problem, it is provided that a kind of nutrient health, mellow in taste, natural sweet-smelling, there is the Radix Syzygii Buxifolii root compound health wine of health-care effect
Brewing method, improve the utilization ratio of natural resources.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewing method of a kind of Radix Syzygii Buxifolii root compound health wine, it is characterised in that described brewing method employing following steps:
A, raw material selection: select high-quality complete, be raw material without the Radix Syzygii Buxifolii root that goes mouldy, be aided with shepherd's purse root, Rhizoma Menispermi and Folium machili velutinae root,
After cleaning diced, mix homogeneously, prepare mixing raw material；
B, steaming green grass or young crops: mixing raw material is carried out blast furnace steam, and temperature is 150 DEG C, and the time is 45 minutes, remove blue or green abnormal smells from the patient, then take
Go out to spread cooling out；
C, Titian: Titian roguing in grilled machine put into by the mixing raw material after steaming green grass or young crops, and the time is 28 minutes；
D, extraction: use microwave extracting, extract power 360W, extract 3 times, each 20 minutes, combining extraction liquid, and filtration obtains red
Nanmu root filtering residue；
E, reflux, extract: in the ratio of 1:10, adding concentration in Radix Syzygii Buxifolii root filtering residue is the ethanol of 78%, and heating carries out backflow and carries
Taking 3 times, extraction time is 1.5h, obtains Radix Syzygii Buxifolii root extracting solution, then by Radix Syzygii Buxifolii root extracting solution rotary evaporation at 58 DEG C, removes molten
Agent, obtains paste, and is vacuum dried 22h, pulverizes, obtains Radix Syzygii Buxifolii root extract powder；
F, charging: take the Radix Syzygii Buxifolii root extract powder of the extract of 35 weight portions, 15 weight portions, add the rice-koji of 10 weight portions, bean cake,
Wheat bran, wood each 5 weight portions of bran, the yeast wine of 8 weight portions, the Fructus Trichosanthis juice of 5 weight portions, the Fructus Schisandrae Chinensis extractive juice of 2 weight portions, remaining is
Drinking water, mix homogeneously, prepare fermented grain；
G, primary fermentation: by fermented grain product temperature control at 35 DEG C, through 12 days, when in fermented grain, alcohol concentration reaches 12% volume ratio, front
Ferment terminates；
H, after fermentation: after primary fermentation terminates, put and carry out after fermentation in room temperature, 20 days time, when alcoholic strength reaches 28% volume ratio,
After fermentation terminates；
I, squeeze and filter: squeezed by the fermentation liquid that after fermentation is good, prepare fermented wine, adds 0.05% in fermented wine
Mel, the fish glue of 0.045%, mix homogeneously, stand 3 days, be centrifuged separate, obtain rice wine；
J, allotment: in the rice wine after filtering, add Glucose Liquid, the honeysuckle juice of 8%, the tea polyphenols of 5% and the lemon of 1% of 10%
Lemon acid, stirs, and prepares finished wine；
K aging: use microwave-assisted cold treatment to accelerate mixing wine aging, microwave frequency 600MHz, 4 days cold treatment time, temperature 8
℃；
L, canned sterilization: carry out pasteurize, temperature 100 DEG C, time 10min after tinning, prepare Radix Syzygii Buxifolii root compound health wine.
Beneficial effect: the present invention uses Radix Syzygii Buxifolii root to be raw material, by steam green grass or young crops, Titian, extraction, reflux, extract, feed,
Ferment, filter, allocate, the manufacturing procedure such as aging, make the finished wine mouthfeel alcohol for preparing out and, color stability, balanced in nutrition, decrease
The loss of material nutrient component, improves the utilization ratio of raw material, and tool invigorating spleen to remove dampness, the health-care effect such as reduce phlegm of relievining asthma.
Detailed description of the invention
Embodiment 1:
A, raw material selection: select high-quality complete, be raw material without the Radix Syzygii Buxifolii root that goes mouldy, be aided with Radix Canarii Pimelae, Fructus Citri and radices trichosanthis, clean
The most diced, mix homogeneously, prepare mixing raw material；
B, steaming green grass or young crops: mixing raw material is carried out blast furnace steam, and temperature is 220 DEG C, and the time is 15 minutes, remove blue or green abnormal smells from the patient, then take
Go out to spread cooling out；
C, Titian: Titian roguing in grilled machine put into by the mixing raw material after steaming green grass or young crops, and the time is 18 minutes；
D, extraction: use microwave extracting, extract power 450W, extract 2 times, each 35 minutes, combining extraction liquid, and filtration obtains red
Nanmu root filtering residue；
E, reflux, extract: in the ratio of 1:8, adding concentration in Radix Syzygii Buxifolii root filtering residue is the ethanol of 85%, and heating carries out backflow and carries
Taking 2 times, extraction time is 2.8h, obtains Radix Syzygii Buxifolii root extracting solution, then by Radix Syzygii Buxifolii root extracting solution rotary evaporation at 66 DEG C, removes molten
Agent, obtains paste, and is vacuum dried 15h, pulverizes, obtains Radix Syzygii Buxifolii root extract powder；
F, charging: take the Radix Syzygii Buxifolii root extract powder of the extract of 40 weight portions, 20 weight portions, add the rice-koji of 8 weight portions, bean cake,
Each 3 weight portions of wheat bran, bran coat, Radix Et Rhizoma Fagopyri Tatarici, the yeast wine of 10 weight portions, the beerwort of 3 weight portions, the Rhizoma Gastrodiae extractive juice of 2 weight portions, its
Remaining is drinking water, mix homogeneously, prepares fermented grain；
G, primary fermentation: by fermented grain product temperature control at 42 DEG C, through 6 days, when in fermented grain, alcohol concentration reaches 8% volume ratio, primary fermentation
Terminate；
H, after fermentation: after primary fermentation terminates, put and carry out after fermentation in room temperature, 18 days time, when alcoholic strength reaches 30% volume ratio,
After fermentation terminates；
I, squeeze and filter: squeezed by the fermentation liquid that after fermentation is good, prepare fermented wine, adds 0.08% in fermented wine
Gelatin, the sodium alginate of 0.02%, mix homogeneously, stand 2 days, be centrifuged separate, obtain rice wine；
J, allotment: in the rice wine after filtering, add fructose liquid, the der Bockdorn juice of 10%, the green tea bacterium solution of 8% and the honeybee of 3% of 15%
Glue, stirs, and prepares finished wine；
K aging: use microwave-assisted cold treatment to accelerate mixing wine aging, microwave frequency 280MHz, 2 days cold treatment time, temperature 6
℃；
L, canned sterilization: carry out pasteurize, temperature 92 DEG C, time 25min after tinning, prepare Radix Syzygii Buxifolii root compound health wine.
Embodiment 2:
The brewing method of a kind of Radix Syzygii Buxifolii root compound health wine, it is characterised in that described brewing method employing following steps:
A, raw material selection: select high-quality complete, be raw material without the Radix Syzygii Buxifolii root that goes mouldy, be aided with Radix Arctii, Radix Ilicis Asprellae and Radix Fructus Rosae Laevigatae,
After cleaning diced, mix homogeneously, prepare mixing raw material；
B, steaming green grass or young crops: mixing raw material is carried out blast furnace steam, and temperature is 180 DEG C, and the time is 20 minutes, remove blue or green abnormal smells from the patient, then take
Go out to spread cooling out；
C, Titian: Titian roguing in grilled machine put into by the mixing raw material after steaming green grass or young crops, and the time is 12 minutes；
D, extraction: use microwave extracting, extract power 260W, extract 5 times, each 6 minutes, combining extraction liquid, and filtration obtains Radix Syzygii Buxifolii
Root filtering residue；
E, reflux, extract: in the ratio of 1:16, adding concentration in Radix Syzygii Buxifolii root filtering residue is the ethanol of 82%, and heating carries out backflow and carries
Taking 2 times, extraction time is 3.5h, obtains Radix Syzygii Buxifolii root extracting solution, then by Radix Syzygii Buxifolii root extracting solution rotary evaporation at 55 DEG C, removes molten
Agent, obtains paste, and is vacuum dried 10h, pulverizes, obtains Radix Syzygii Buxifolii root extract powder；
F, charging: take the Radix Syzygii Buxifolii root extract powder of the extract of 30 weight portions, 20 weight portions, add the rice-koji of 9 weight portions, Sorghum vulgare Pers.,
Each 7 weight portions of wheat bran, bran coat, the yeast wine of 12 weight portions, the Flos Chrysanthemi brains of 2 weight portions, the Flos Firmianae (Flow Flos firmianae) extractive juice of 3 weight portions, its
Remaining is drinking water, mix homogeneously, prepares fermented grain；
G, primary fermentation: by fermented grain product temperature control at 45 DEG C, through 5 days, when in fermented grain, alcohol concentration reaches 16% volume ratio, front
Ferment terminates；
H, after fermentation: after primary fermentation terminates, put and carry out after fermentation in room temperature, 20 days time, when alcoholic strength reaches 35% volume ratio,
After fermentation terminates；
I, squeeze and filter: squeezed by the fermentation liquid that after fermentation is good, prepare fermented wine, adds 0.35% in fermented wine
Colla Corii Asini, the fish glue of 0.5%, mix homogeneously, stand 1 day, be centrifuged separate, obtain rice wine；
J, allotment: to filter after rice wine in add 18% Fructus Hordei Germinatus sugar liquid, 12% ardisia japonica decoct juice, the vanillin of 8% and
The vitamin C of 1%, stirs, and prepares finished wine；
K aging: use microwave-assisted cold treatment to accelerate mixing wine aging, microwave frequency 500MHz, 2 days cold treatment time, temperature
10℃；
L, canned sterilization: carry out pasteurize, temperature 108 DEG C, time 5min after tinning, prepare Radix Syzygii Buxifolii root compound health wine.
Embodiment 3:
The brewing method of a kind of Radix Syzygii Buxifolii root compound health wine, it is characterised in that described brewing method employing following steps:
A, raw material selection: select high-quality complete, be raw material without the Radix Syzygii Buxifolii root that goes mouldy, be aided with cirsii japonici,radix, hardship remonstrates with skin and boxthorn root, clearly
Wash rear diced, mix homogeneously, prepare mixing raw material；
B, steaming green grass or young crops: mixing raw material is carried out blast furnace steam, and temperature is 120 DEG C, and the time is 50 minutes, remove blue or green abnormal smells from the patient, then take
Go out to spread cooling out；
C, Titian: Titian roguing in grilled machine put into by the mixing raw material after steaming green grass or young crops, and the time is 30 minutes；
D, extraction: use microwave extracting, extract power 650W, extract 2 times, each 10 minutes, combining extraction liquid, and filtration obtains red
Nanmu root filtering residue；
E, reflux, extract: in the ratio of 1:20, adding concentration in Radix Syzygii Buxifolii root filtering residue is the ethanol of 89%, and heating carries out backflow and carries
Taking 2 times, extraction time is 2h, obtains Radix Syzygii Buxifolii root extracting solution, then by Radix Syzygii Buxifolii root extracting solution rotary evaporation at 68 DEG C, removes solvent,
Obtain paste, and be vacuum dried 15h, pulverize, obtain Radix Syzygii Buxifolii root extract powder；
F, charging: take the Radix Syzygii Buxifolii root extract powder of the extract of 30 weight portions, 25 weight portions, add the malt yeast of 5 weight portions, bean cake,
Wheat bran, wood each 8 weight portions of bran, the yeast wine of 8 weight portions, the Daharian rose fruit juice of 2 weight portions, the Ganoderma extractive juice of 1 weight portion, remaining is
Drinking water, mix homogeneously, prepare fermented grain；
G, primary fermentation: by fermented grain product temperature control at 28 DEG C, through 15 days, when in fermented grain, alcohol concentration reaches 11% volume ratio, front
Ferment terminates；
H, after fermentation: after primary fermentation terminates, put and carry out after fermentation in room temperature, 35 days time, when alcoholic strength reaches 32% volume ratio,
After fermentation terminates；
I, squeeze and filter: squeezed by the fermentation liquid that after fermentation is good, prepare fermented wine, adds 0.65% in fermented wine
Pectin, the fish glue of 0.01%, mix homogeneously, stand 5 days, be centrifuged separate, obtain rice wine；
J, allotment: to filter after rice wine in add 22% albumen sugar liquid, the tilia europaea juice of 10%, the Nostoc powder of 8% and
The malic acid of 0.35%, stirs, and prepares finished wine；
K aging: use microwave-assisted cold treatment to accelerate mixing wine aging, microwave frequency 700MHz, 2 days cold treatment time, temperature 4
℃；
L, canned sterilization: carry out pasteurize, temperature 68 DEG C, time 26min after tinning, prepare Radix Syzygii Buxifolii root compound health wine.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the brewing method of a Radix Syzygii Buxifolii root compound health wine, it is characterised in that employing following steps:
A, raw material selection: select high-quality complete, be raw material without the Radix Syzygii Buxifolii root that goes mouldy, be aided with shepherd's purse root, Rhizoma Menispermi and Folium machili velutinae root,
After cleaning diced, mix homogeneously, prepare mixing raw material；
B, steaming green grass or young crops: mixing raw material is carried out blast furnace steam, and temperature is 150 DEG C, and the time is 45 minutes, remove blue or green abnormal smells from the patient, then take
Go out to spread cooling out；
C, Titian: Titian roguing in grilled machine put into by the mixing raw material after steaming green grass or young crops, and the time is 28 minutes；
D, extraction: use microwave extracting, extract power 360W, extract 3 times, each 20 minutes, combining extraction liquid, and filtration obtains red
Nanmu root filtering residue；
E, reflux, extract: in the ratio of 1:10, adding concentration in Radix Syzygii Buxifolii root filtering residue is the ethanol of 78%, and heating carries out backflow and carries
Taking 3 times, extraction time is 1.5h, obtains Radix Syzygii Buxifolii root extracting solution, then by Radix Syzygii Buxifolii root extracting solution rotary evaporation at 58 DEG C, removes molten
Agent, obtains paste, and is vacuum dried 22h, pulverizes, obtains Radix Syzygii Buxifolii root extract powder；
F, charging: take the Radix Syzygii Buxifolii root extract powder of the extract of 35 weight portions, 15 weight portions, add the rice-koji of 10 weight portions, bean cake,
Wheat bran, wood each 5 weight portions of bran, the yeast wine of 8 weight portions, the Fructus Trichosanthis juice of 5 weight portions, the Fructus Schisandrae Chinensis extractive juice of 2 weight portions, remaining is
Drinking water, mix homogeneously, prepare fermented grain；
G, primary fermentation: by fermented grain product temperature control at 35 DEG C, through 12 days, when in fermented grain, alcohol concentration reaches 12% volume ratio, front
Ferment terminates；
H, after fermentation: after primary fermentation terminates, put and carry out after fermentation in room temperature, 20 days time, when alcoholic strength reaches 28% volume ratio,
After fermentation terminates；
I, squeeze and filter: squeezed by the fermentation liquid that after fermentation is good, prepare fermented wine, adds 0.05% in fermented wine
Mel, the fish glue of 0.045%, mix homogeneously, stand 3 days, be centrifuged separate, obtain rice wine；
J, allotment: in the rice wine after filtering, add Glucose Liquid, the honeysuckle juice of 8%, the tea polyphenols of 5% and the lemon of 1% of 10%
Lemon acid, stirs, and prepares finished wine；
K aging: use microwave-assisted cold treatment to accelerate mixing wine aging, microwave frequency 600MHz, 4 days cold treatment time, temperature 8
℃；
L, canned sterilization: carry out pasteurize, temperature 100 DEG C, time 10min after tinning, prepare Radix Syzygii Buxifolii root compound health wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610722155.5A CN106281898A (en) | 2016-08-25 | 2016-08-25 | The brewing method of Radix Syzygii Buxifolii root compound health wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610722155.5A CN106281898A (en) | 2016-08-25 | 2016-08-25 | The brewing method of Radix Syzygii Buxifolii root compound health wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106281898A true CN106281898A (en) | 2017-01-04 |
Family
ID=57615326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610722155.5A Withdrawn CN106281898A (en) | 2016-08-25 | 2016-08-25 | The brewing method of Radix Syzygii Buxifolii root compound health wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106281898A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107034076A (en) * | 2017-05-22 | 2017-08-11 | 芜湖市三山区绿色食品产业协会 | The brewing method of eucommia health care wine |
| CN107118888A (en) * | 2017-06-23 | 2017-09-01 | 张俊辉 | A kind of brewing method of Monochoria vaginalis hawthorn double joint health liquor |
| CN107151597A (en) * | 2017-06-23 | 2017-09-12 | 张俊辉 | A kind of preparation method of desert cistanche cynomorium songaricum health liquor |
| CN107325933A (en) * | 2017-09-10 | 2017-11-07 | 彭超昀莉 | A kind of preparation method of not old careless thizoma curculiginis health liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585448A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Processing method of health loquat ginger tea |
| CN104830596A (en) * | 2015-05-03 | 2015-08-12 | 张俊辉 | Brewing method for shepherd's purse root wine |
| CN104987981A (en) * | 2015-07-02 | 2015-10-21 | 彭常安 | Vitex negundo leaf tea wine brewing method |
-
2016
- 2016-08-25 CN CN201610722155.5A patent/CN106281898A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585448A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Processing method of health loquat ginger tea |
| CN104830596A (en) * | 2015-05-03 | 2015-08-12 | 张俊辉 | Brewing method for shepherd's purse root wine |
| CN104987981A (en) * | 2015-07-02 | 2015-10-21 | 彭常安 | Vitex negundo leaf tea wine brewing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107034076A (en) * | 2017-05-22 | 2017-08-11 | 芜湖市三山区绿色食品产业协会 | The brewing method of eucommia health care wine |
| CN107118888A (en) * | 2017-06-23 | 2017-09-01 | 张俊辉 | A kind of brewing method of Monochoria vaginalis hawthorn double joint health liquor |
| CN107151597A (en) * | 2017-06-23 | 2017-09-12 | 张俊辉 | A kind of preparation method of desert cistanche cynomorium songaricum health liquor |
| CN107325933A (en) * | 2017-09-10 | 2017-11-07 | 彭超昀莉 | A kind of preparation method of not old careless thizoma curculiginis health liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106107753A (en) | A kind of Resina persicae Konjac glucomannan composite jelly | |
| CN106281898A (en) | The brewing method of Radix Syzygii Buxifolii root compound health wine | |
| CN104719871A (en) | Kidney tonifying sweet capsicum sauce and preparation method thereof | |
| CN104987997A (en) | Grapefruit tea rice wine for nourishing kidney and preparing method thereof | |
| CN104804936A (en) | Health purple perilla yellow wine and preparation method thereof | |
| CN104126755A (en) | Coarse food grain sugar-reducing flour and preparation method thereof | |
| CN106281853A (en) | The brewing method of the sub-fruit wine of black raspberry sheep milk | |
| CN103610168A (en) | Preparation method for hawthorn beverage | |
| CN106107749A (en) | A kind of anoectochilus roxburghii polyose Resina persicae fruit jelly | |
| CN103232916A (en) | Fragrant solomonseal rhizome-containing tea rice wine and preparation method thereof | |
| CN105925413A (en) | Brewing method of poncirus trifoliate health care fruit wine | |
| CN104543205A (en) | Fresh ginger tea with function of enhancing memory | |
| CN107034076A (en) | The brewing method of eucommia health care wine | |
| CN106072261A (en) | One is relieved inflammation or internal heat Resina persicae Mel fruit jelly | |
| CN104026498B (en) | Fragrant fruits and vegetables haw flakes of a kind of wheat and preparation method thereof | |
| CN106107803A (en) | A kind of fermentation Oryza glutinosa Resina persicae nutritional jelly | |
| CN106262332A (en) | A kind of Rhizoma Zingiberis Recens resisting cold Rhizoma Nelumbinis fruit jelly and preparation method thereof | |
| CN104472979A (en) | Lotus root-orange phlegm-eliminating dryness-removing honey and preparing method thereof | |
| CN104170976A (en) | Slimming lemon cucumber juice | |
| CN107034081A (en) | The preparation method of ilex pubescens root bark of tree peony tea wine | |
| CN103509675A (en) | Preparation method of health-care apple-juice tea wine | |
| CN106350351A (en) | Method for making healthcare tea wine with radix rhapontici | |
| CN108004096A (en) | A kind of glossy ganoderma health Chinese medicinal liquor and preparation method thereof | |
| CN107151602A (en) | A kind of brewing method of vine of multiflower knotweed wine | |
| CN107345191A (en) | A kind of brewing method of buffalo flower Kiwi berry double joint health liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |
|
| WW01 | Invention patent application withdrawn after publication |