CN106399040A - Preparation method of orange vinegar - Google Patents
Preparation method of orange vinegar Download PDFInfo
- Publication number
- CN106399040A CN106399040A CN201611044918.1A CN201611044918A CN106399040A CN 106399040 A CN106399040 A CN 106399040A CN 201611044918 A CN201611044918 A CN 201611044918A CN 106399040 A CN106399040 A CN 106399040A
- Authority
- CN
- China
- Prior art keywords
- mandarin orange
- vinegar
- fermentation
- fruit
- fruit vinegar
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of orange vinegar. The preparation method comprises the following steps: (1) introducing sulfur dioxide and adding hydrochloric acid into locally produced orange, smashing and pulping, adding a degrading enzyme for isolation, screening and cultivation for the locally produced orange, and any one or a mixture of any two or more of compound pectinase, cellulase, amylase, lipase and pectinase, carrying out natural fermentative degradation at the temperature of 30 to 45 DEG C for 1 to 10 hours, and filtering to obtain an orange enzymatic hydrolysate; (2) adding yeast, and carrying out alcoholic fermentation at the temperature of 25 to 35 DEG C for 1 to 10 days; (3) then adding active acetic bacteria for vinegar brewing, and carrying out acetic fermentation at the temperature of 30 to 45 DEG C for 5 to 15 days; and (4) carrying out sterilization, super refined filtration, finished product blending and ultrafiltration in sequence on a product after the acetic fermentation so as to obtain a finished product. The orange vinegar product with prominent fruit fragrance, better color and luster and soft acidity can be prepared, and the product is safe and stable; and the preparation method is free of pollution to the environment, is an economical and practical environmental protection technology, and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of organge fruit vinegar.
Background technology
Fruit vinegar is with fruit or Fruit quality leftover bits and pieces as primary raw material, using traditional zymotic technology and modern food processing
Technology is brewageed, and it has the alimentary health-care function of fruit and vinegar concurrently, is to integrate the functions such as nutrition, health care, dietetic therapy
Novel beverage.Many containing aminoacid, vitamin, mineral and acetic acid, tartaric acid, formic acid, lactic acid, citric acid and malic acid etc.
Plant organic acid.Have and enhance metabolism, blood fat reducing, cholesterol reducing, enhance immunity, blood pressure lowering blood glucose, appetite-stimulating indigestion-relieving, relieve the effect of alcohol
Liver protection, slow down aging, tap intellectual resources etc. act on.The developmental research of China's fruit vinegar, from the eighties in 20th century, lags behind America and Europe
And Japan, go back neither one fruit vinegar best brand of product so far, and America and Europe and Japan quickly grow to the exploitation of fruit vinegar, now all
Having released respective famous brand fruit vinegar has apple vinegar, pears vinegar, persimmon vinegar, Hawthorn Vinegar, grape vinegar, blueberry vinegar etc..
China has long tablet vinegar production history, is the productive consumption big country of acetic acid, accounts for world's vinegar total output
A quarter.But fruit vinegar is all little in the yield of China and consumption per head, very welcome in American-European countries.The U.S. produces Herba Marsileae Quadrifoliae per year
Nearly 100,000,000 liters of fruit vinegar, accounts for the 16.6% of vinegar total output；0.1 hundred million liters of Britain's annual production, accounts for the 10% of vinegar total amount；Canada produces
0.1 hundred million liters of apple vinegar, accounts for the 14% of vinegar yield.The fruits output of China is at the forefront in the world, and kind is a lot, but working ability is relatively
For weakness, due to the production season feature of fruit itself, dull season very little and the busy season too many, cause the great wasting of resources.
And processing fruits are become fruit vinegar can provide an effective solution route for alleviating unsalable and fruit the deep processing of fresh fruit, also may be used
To become a new style of economic increase, both met the industrial policy of country, increasing peasant income can have been brought again.
In recent years, China's fruit vinegar research has also become one of the hot issue in vinegar field.Different fruit vinegars has different
Physiological function, and, property of raw material and the processing technique being adopted directly determine the characteristic of fruit vinegar.Fruit vinegar processing technique has many
Kind, for same raw material, multiple processing methods, each researcher and enterprise can be had can to select different sides according to actual needs
Method.
The brew of apple vinegar is with fermentation of apple pulp vinegar, indices has been obtained with fermentation of apple pulp and has all met vinegar state
The apple vinegar of family's standard, and the smell of fruits is very sweet；Or directly pulled an oar vinegar processed with Fructus Mali pumilae, obtain the apple vinegar meeting national standard；Or
Person utilizes applejack direct fermentation vinegar, so with short production cycle, but cost of material is high.Various processing technique all respectively have pluses and minuses
With suitable purposes, substantially can be classified as infusion method, blend method and three kinds of fermentation method.According to the difference of soak, infusion method
Two kinds can be divided into.A kind of fruit vinegar that soaks is that fresh fruit is immersed in certain density alcoholic solution, and formulated, acetic acid is sent out
Ferment, filtration, sterilization and obtain, this method is suitable as seasoning fruit vinegar；Another kind of fruit vinegar that soaks is that fresh fruit is immersed in finite concentration
Grain vinegar solution in, formulated filtration, sterilization and obtain, this method is suitable as drinking type fruit vinegar.The method of blending is exactly with fruit juice and grain vinegar
Or fermented type fruit vinegar is blent, then add a little adjuvants and food additive, obtain finished product fruit vinegar through filtering, sterilizing, this method is suitable for
Drink type fruit vinegar.Fermentation method is divided into all solid state fermentation method, full liquid state fermentation method and ex-liquid express solid fermentation method.These three techniques are all
There are respective pluses and minuses, be required for improving and perfect.All solid state fermentation method refers to fruit raw material through solid alkaline component AAS cement and solid-state
Acetic fermentation and fruit vinegar finished product, be traditional vinegar method processed.There is the features such as fruital projects, color and luster is preferable and tart flavour is soft.
The labor intensity height of this method, long the production cycle, raw material availability are low, vinegar productivity is low, quality is unstable.Full liquid state fermentation method is to use
Fruit raw material is obtained fruit vinegar finished product through liquid alcohol fermentation and liquid acetic acid fermentation.This method labor intensity is low, brewing period is short, former
Material utilization rate is high, floor space is little, is the direction of brewery industry development.But this method is fermented using pure culture, the local flavor of product
Have much room for improvement and study.Ex-liquid express solid fermentation method is to obtain fruit vinegar through liquid alcohol fermentation and solid-state acetic fermentation with fruit raw material
Finished product.The fermentation time of this method and product special flavour, all between solid state fermentation and liquid phase process, also could be improved.In addition,
, during preserving and be edible, easily suspension film, caking and precipitation research of chaotic phenomenon, impact outward appearance and product quality in fruit vinegar.Its
Reason, mainly due to miscellaneous bacteria microorganism amount reproduction, is suspended in vinegar body surface face, forms the milky with stickiness to yellowish-brown
Epistasis.It is that miscellaneous bacteria invades with air during the fermentation, or when being expected for strain using song, other parasitic micro- lifes in bent material
Thing, or finished product pollutes again.Therefore, people typically avoid living contaminantses using purebred biofermentation；Or add in sweat
Plus appropriate sulfurous acid is reaching antibacterial purpose, or suitable process for sterilizing is selected to prevent living contaminantses.In addition before fermentation,
Ferment treatment is carried out to fruit, so that macromolecular substances is effectively degraded；Or adopt corresponding clarification process, so that float is flocculated
With adsorption and sedimentation technology etc..Mandarin orange (the spring mandarin orange of the especially spring town plantation) yield of Zhejiang Province's Linhai City plantation is big, taste
Road is good, famous at home.But for a long time, local mandarin orange (fresh fruit, decayed fruit, peel, marc) major part does not obtain
Effectively utilize, not have to form a deep process technology effectively processing mandarin orange, thus production organge fruit vinegar both avoided rotten
Really, peel, marc, to environmental danger, have reached the purpose of recycling again.
Content of the invention
The technical problem to be solved is to provide one kind with local mandarin orange as raw material, is screened and training using autonomous
The method that foster enzyme digests organge fruit vinegar processed, is a kind of technology of pollution-free industry.
For solving above-mentioned technical problem, the invention discloses a kind of preparation method of organge fruit vinegar, the method includes as follows
Step：
(1), the local mandarin orange producing is placed in container, is passed through sulfur dioxide appropriate and and add the mass concentration to be
30% hydrochloric acid is appropriate, pulverizes making beating, adds the digestive enzyme by the described local mandarin orange separation screening producing and culture, Yi Jifu
Any one in conjunction pectase, cellulase, amylase, Digestive Enzyme, pectase or any two kinds and above mixture,
At a temperature of 30～45 DEG C, natural fermentation is degraded 1～10 hour, is filtrated to get mandarin orange enzymolysis solution；
(2), in mandarin orange enzymolysis solution, plus yeast, alcohol fermentation 1～10 day at a temperature of 25～35 DEG C；
(3), add active acetate bacterium for brewing the vinegar, acetic fermentation 5～15 days at a temperature of 30～45 DEG C；
(4), after acetic fermentation, product is sterilized successively, superfinishing is filtered, finished product allotment and ultrafiltration obtain finished product.
Further, mandarin orange used by step (1) adopts any one in fresh fruit, decayed fruit, peel, marc or any two kinds
And above mixture, availability height.
Further, the spring mandarin orange that the described mandarin orange of step (1) is produced by Zhejiang Province, China province Taizhou plain Linhai City spring town.
Further, the quality consumption of sulfur dioxide used by step (1) is the 1～5% of mandarin orange quality consumption.
Further, mass concentration used by step (1) be 30% hydrochloric acid quality consumption be mandarin orange quality consumption 1～
10%.
Further, digestive enzyme used by step (1), and compound pectinase, cellulase, amylase, Digestive Enzyme, pectin
The gross mass consumption of any one or any two kinds and above mixture in enzyme is the 1～10% of mandarin orange quality consumption.
Further, the described alcohol fermentation yeast of step (2) be wine yeast, in yellow wine yeast, beer yeast
Any one or any two kinds of mixture or the mixture of three.
Further, step (2) described alcohol fermentation yeast quality consumption is the 0.1～1% of mandarin orange quality consumption.
Further, the described active acetate mycoplasma amount consumption for brewing the vinegar of step (3) be mandarin orange quality consumption 0.1～
1.5%.
The separation screening of digestive enzyme used by the present invention and cultural method are with reference to Li Shizhong's etc.《The sieve of citrus peel residue degradation bacteria
Choosing and characteristic》(《Food Science》, 2014, Vol.35, No.23,188-192 page), but the local mandarin orange producing of its material choice,
Fresh fruit, decayed fruit, peel, fruit juice, marc can be arbitrarily selected to be raw material.
The screening of microbial enzyme and culture are arranged by many environmental impact factors, and the physics with ecological environment and change
Learn feature change and change.The essential environmental factors of impact conversion is temperature, aeration, humidity, pH value, and other carbon aquation
The presence of compound.Therefore, excellent for the nature separation screening of raw material from local mandarin orange (fresh fruit, decayed fruit, peel, fruit juice, marc)
The citrus fermented bacterium of matter, can obtain the enzymolysis bacterium with better conforming to property, be obtained have fruital project, color and luster preferably and tart flavour
Soft product.It is raw material that the present invention utilizes local mandarin orange (fresh fruit, decayed fruit, peel, fruit juice, marc), in local natural environment
The enzymolysis bacterium with better conforming to property of middle separation screening high-quality, be obtained have fruital project, color and luster is preferable and tart flavour is soft
Citrus Vinegar product, product safety is stable, and environmentally safe is conducive to agriculture-countryside-farmer, is economical and practical green technology, is suitable to industry
Metaplasia is produced.
Specific embodiment
Embodiments of the invention：
Hereinafter technical scheme is illustrated with specific embodiment, but protection scope of the present invention not limited to this：
1st, the preparation of mandarin orange enzymolysis solution
Embodiment 1
Take mandarin orange (fresh fruit, decayed fruit, peel, marc) 100Kg, be passed through sulfur dioxide 3Kg, add 30% hydrochloric acid 5Kg, pulverize
Making beating, adds digestive enzyme 1Kg, compound pectinase 1Kg, the cellulase 1Kg of screening and culturing, at 30 DEG C, digests 3 hours prepared Citrus chachiensiss Hort.
Fructus Citri tangerinae enzymolysis solution 110Kg.
Embodiment 2
Take mandarin orange (fresh fruit, decayed fruit, peel, marc) 100Kg, be passed through sulfur dioxide 1Kg, add 30% hydrochloric acid 10Kg, powder
Broken making beating, add the digestive enzyme 1Kg of screening and culturing, cellulase 1Kg, at 35 DEG C, digest 1 hour prepared mandarin orange enzymolysis solution
115Kg.
Embodiment 3
Take mandarin orange (fresh fruit, decayed fruit, peel, marc) 100Kg, be passed through sulfur dioxide 5Kg, add 30% hydrochloric acid 1Kg, pulverize
Making beating, the digestive enzyme 1Kg of addition screening and culturing, pectase 1Kg, Digestive Enzyme 1Kg, at 40 DEG C, digest 10 hours prepared mandarin orange enzymes
Solution liquid 108Kg.
Embodiment 4
Take mandarin orange (fresh fruit, decayed fruit, peel, marc) 100Kg, be passed through sulfur dioxide 2Kg, add 30% hydrochloric acid 5Kg, pulverize
Making beating, the digestive enzyme 1Kg of addition screening and culturing, compound pectinase 1Kg, amylase 1Kg, cellulase 1Kg, at 45 DEG C, digest 1
The prepared mandarin orange enzymolysis solution 110Kg of hour.
2nd, the acetic fermentation of the alcohol fermentation of mandarin orange enzymolysis solution and mandarin orange wine liquid
Embodiment 5
Example 1 gained mandarin orange enzymolysis solution 110Kg, adds wine yeast 1Kg, ferments 5 days at 25 DEG C.Record wine base
Wine degree be 5.9 ± 0.1%.Then, add active acetate bacterium 1Kg for brewing the vinegar, at 30 DEG C, ferment 5 days.Recording acidity is 6.5g
±0.1/100mL.
Embodiment 6
Example 1 gained mandarin orange enzymolysis solution 110Kg, adds wine yeast 0.3Kg, yellow wine yeast 0.1Kg, medicated beer ferment
Female 0.21Kg, ferments 5 days at 35 DEG C.The wine degree recording wine base is 5.95 ± 0.1%.Then, add active acetate bacterium for brewing the vinegar
1Kg, at 35 DEG C, ferments 15 days.Recording acidity is 6.5g ± 0.1/100mL.
Embodiment 7
Example 4 gained mandarin orange enzymolysis solution 110Kg, adds yellow wine yeast 0.5Kg, beer yeast 0.5Kg, sends out at 35 DEG C
Ferment 10 days.The wine degree recording wine base is 5.95 ± 0.1%.Then, add active acetate bacterium 1Kg for brewing the vinegar, at 40 DEG C, fermentation 10
My god.Recording acidity is 6.5g ± 0.1/100mL.
Claims (9)
1. a kind of preparation method of organge fruit vinegar it is characterised in that：The method comprises the steps：
(1), the local mandarin orange producing is placed in container, is passed through sulfur dioxide in right amount and and adds mass concentration to be 30%
Appropriate hydrochloric acid, pulverizes making beating, adds the digestive enzyme by the described local mandarin orange separation screening producing and culture, and compound pectin
Any one in enzyme, cellulase, amylase, Digestive Enzyme, pectase or any two kinds and above mixture, 30～45
At a temperature of DEG C, natural fermentation is degraded 1～10 hour, is filtrated to get mandarin orange enzymolysis solution；
(2), in mandarin orange enzymolysis solution, plus yeast, alcohol fermentation 1～10 day at a temperature of 25～35 DEG C；
(3), add active acetate bacterium for brewing the vinegar, acetic fermentation 5～15 days at a temperature of 30～45 DEG C；
(4), after acetic fermentation, product is sterilized successively, superfinishing is filtered, finished product allotment and ultrafiltration obtain finished product.
2. according to claim 1 organge fruit vinegar extracting method it is characterised in that：Mandarin orange used by step (1) adopt fresh fruit,
Any one in decayed fruit, peel, marc or any two kinds and above mixture.
3. organge fruit vinegar according to claim 1 or claim 2 extracting method it is characterised in that：The described mandarin orange of step (1) is China
The spring mandarin orange that is produced from City of Taizhou Linhai City spring town.
4. according to claim 1 organge fruit vinegar extracting method it is characterised in that：The matter of sulfur dioxide used by step (1)
Amount consumption is the 1～5% of mandarin orange quality consumption.
5. according to claim 1 organge fruit vinegar extracting method it is characterised in that：Mass concentration used by step (1) is
The quality consumption of 30% hydrochloric acid is the 1～10% of mandarin orange quality consumption.
6. according to claim 1 organge fruit vinegar extracting method it is characterised in that：Digestive enzyme used by step (1), Yi Jifu
Close pectase, cellulase, amylase, Digestive Enzyme, any one or any two kinds and above mixture in pectase
Gross mass consumption is the 1～10% of mandarin orange quality consumption.
7. according to claim 1 organge fruit vinegar extracting method it is characterised in that：The described alcohol fermentation ferment of step (2)
Female for any one in wine yeast, yellow wine yeast, beer yeast or any two kinds of mixture or the mixture of three.
8. according to claim 1 or 7 organge fruit vinegar extracting method it is characterised in that：The described alcohol fermentation of step (2) is used
Yeast quality consumption is the 0.1～1% of mandarin orange quality consumption.
9. according to claim 1 organge fruit vinegar extracting method it is characterised in that：The described activity vinegar for brewing the vinegar of step (3)
Sour mycoplasma amount consumption is the 0.1～1.5% of mandarin orange quality consumption.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611044918.1A CN106399040A (en) | 2016-11-21 | 2016-11-21 | Preparation method of orange vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611044918.1A CN106399040A (en) | 2016-11-21 | 2016-11-21 | Preparation method of orange vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106399040A true CN106399040A (en) | 2017-02-15 |
Family
ID=58081983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611044918.1A Pending CN106399040A (en) | 2016-11-21 | 2016-11-21 | Preparation method of orange vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106399040A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384732A (en) * | 2017-08-15 | 2017-11-24 | 广西田阳嘉佳食品有限公司 | A kind of mangrove bark fruit vinegar |
| CN108185253A (en) * | 2018-02-13 | 2018-06-22 | 湖南省农产品加工研究所 | A kind of peeled citrus fruits fermented juice and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1428414A (en) * | 2001-12-25 | 2003-07-09 | 福建农林大学 | Method for preparing tangerine fruit vinegar and its fruit vinegar beverage |
| CN102293377A (en) * | 2011-07-08 | 2011-12-28 | 浙江工业大学 | Method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
| CN104611269A (en) * | 2015-02-06 | 2015-05-13 | 丽水学院 | Acetobacter malorum and application thereof |
| CN104694371A (en) * | 2015-02-06 | 2015-06-10 | 丽水学院 | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof |
-
2016
- 2016-11-21 CN CN201611044918.1A patent/CN106399040A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1428414A (en) * | 2001-12-25 | 2003-07-09 | 福建农林大学 | Method for preparing tangerine fruit vinegar and its fruit vinegar beverage |
| CN102293377A (en) * | 2011-07-08 | 2011-12-28 | 浙江工业大学 | Method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation |
| CN102669780A (en) * | 2012-06-11 | 2012-09-19 | 重庆市农业科学院 | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue |
| CN104611269A (en) * | 2015-02-06 | 2015-05-13 | 丽水学院 | Acetobacter malorum and application thereof |
| CN104694371A (en) * | 2015-02-06 | 2015-06-10 | 丽水学院 | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李世忠等: "柑橘皮渣降解菌的筛选及特性", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107384732A (en) * | 2017-08-15 | 2017-11-24 | 广西田阳嘉佳食品有限公司 | A kind of mangrove bark fruit vinegar |
| CN108185253A (en) * | 2018-02-13 | 2018-06-22 | 湖南省农产品加工研究所 | A kind of peeled citrus fruits fermented juice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102181359B (en) | Persimmon vinegar and production method thereof | |
| CN102051307B (en) | Red date brandy and production process thereof | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN111057637B (en) | Multi-strain fermented apple vinegar rich in free amino acids and production process thereof | |
| CN101602990A (en) | The brewing method of original slurry kirschwasser | |
| CN101798555A (en) | Persimmon wine and brewing method thereof | |
| CN104987977B (en) | Green plum Chinese wolfberry fruit wine brewage process | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN101921687A (en) | A kind of preparation method of red date cognac | |
| CN101455355A (en) | Health-care beverage with sobering-up and antialcoholism function and preparation method thereof | |
| CN102972713A (en) | Onion sauce fermentation production method | |
| CN107760545A (en) | A kind of preparation method of apple vinegar beverage | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN110591861A (en) | Cherry and mulberry fermented wine and preparation method thereof | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| CN107090380B (en) | Red date beer and preparation method thereof | |
| CN102925310B (en) | Preparation method of wine and grape fruit vinegar | |
| CN106399040A (en) | Preparation method of orange vinegar | |
| CN104845821A (en) | Method for brewing wild cherry fruit wine | |
| KR101330274B1 (en) | Carbonated fermentate beverage and method of production there for using natural materials | |
| KR100790504B1 (en) | Method for preparing of alcoholic beverage using incubated wild ginseng root | |
| CN107502518A (en) | Muzao jujube fermented wine manufacture craft | |
| CN104312893A (en) | Persimmon vinegar making method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170215 |