CN106497729A - A kind of brewing method of olive fruit fermented wine - Google Patents
A kind of brewing method of olive fruit fermented wine Download PDFInfo
- Publication number
- CN106497729A CN106497729A CN201611025807.6A CN201611025807A CN106497729A CN 106497729 A CN106497729 A CN 106497729A CN 201611025807 A CN201611025807 A CN 201611025807A CN 106497729 A CN106497729 A CN 106497729A
- Authority
- CN
- China
- Prior art keywords
- olive
- wine
- fermentation
- carried out
- temperature
- 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
Abstract
The invention provides a kind of brewing method of olive fruits fermented wine, concrete steps include：(1) pretreatment of Fructus Canarii albi；(2) enzyme denaturing；(3) pained process is taken off；(4) primary fermentation；(5) after fermentation；(6) aging；(7) canned sterilization；The present invention is sufficiently improved to existing olive wine brewage, the alcoholic strength of the olive wine of making be 10%Vol～12%Vol, total sugar content be 2 18g/L, total acid be 0.30 0.60g/L, volatile acid be 0.05 0.1g/L；The bacteria containing amount of fermented wine is relatively low, its quality preferably, with natural colored, limegreen, clarification, aroma and fruital and deposit, the feature of taste glycol；In addition, olive wine of the present invention contains abundant organic acid, aminoacid, vitamin and mineral, act on heat-clearing and toxic substances removing, expectorant qi-regulating, lung moistening YIN nourishing etc., the content of the olive wine hydroxytyrosol is up to 38Omg/mL after testing.
Description
Technical field
The invention belongs to fruit wine brewage field, more particularly to a kind of brewing method of olive fruit fermented wine.
Background technology
Olive fruit, is olive fruit, Fructus Canarii etc., is the mature fruit of Burseraceae Fructus Canarii albi platymiscium Fructus Canarii albi.Sour in the mouth, puckery, sweet,
Temperature, nontoxic.Olive fruit contains higher satisfied fatty acid, Oleic acid, linoleic acid, linoleic acid, containing abundant multivitamin,
Containing abundant calcium, ferrum, carotene, have that heat clearing away solution is wet, rise Tianjin again and quench the thirst, suppressing the hyperactive liver appetizing, lung moistening YIN nourishing, expectorant qi-regulating, control
Laryngopharynx swelling and pain and removing toxic substances, the effect that relieves the effect of alcohol is treated, thus is a kind of highly beneficial fruit thing for being worth and being beneficial to health；Its
The health care of nutritive value and mystery contained by olive oil, increasingly obtains the common favor of compatriots in recent years.
Olive wine is a kind of fruit wine that brewages one of with Fructus oleae europaeae as raw material, with heat-clearing and toxic substances removing, sore-throat relieving resolving sputum, only promotes the production of body fluid
The effect such as cough.At present, the production method of olive wine mainly has two kinds：The first is：White spirit original wine+olive fruit immersion-initial survey-tune
Match somebody with somebody-store-filter-pack-check-dispatch from the factory；It is for second：Juice+sugaring or Oryza glutinosa mixed fermentation-temperature after olea europaea fruit oil expression
Degree control-primary fermentation-separation-after fermentation-initial survey-aging-allotment-filtration-sterilization-sterile filling-check-dispatch from the factory.
Compare the traditional olive wine production method of above two, first method is more extensive, and product is single, technology content
Also not high, product specification is relatively low, and this method is more in China's application at present；Second method is finer and smoother, needs more skill
Art, product specification are higher, but need to take into full account the ratio of juice and sugared (or Oryza glutinosa) mixed fermentation, temperature control, aging, nothing
Bacterium fill etc., required relatively costly.At present, domestic existing many Fructus Canarii albi fermented wine manufacturing enterprises, but production method and technology are all
Not perfect enough, often occur that fruit wine mouthfeel is not good enough, still have that a large amount of bitter tastes, nutritive loss are serious, dispatch from the factory product crystalline deposit
Etc. insoluble problem, fail to produce the fruit wine for making consumer satisfaction.Therefore how to overcome the deficiencies in the prior art is mesh
The problem that front food processing technology field letter need to be solved.
Content of the invention
The technical problem to be solved is to provide that taste glycol, color and luster clarity are high, without pained tart flavour and has
The olive fruits fermented wine of relieving alcoholic intoxication Detoxication and its brewing method.
For solving the above problems, the technical solution used in the present invention is：
A kind of brewing method of olive fruits fermented wine, comprises the steps：
(1) crush after new fresh olive being carried out selecting, cleaned, being sterilized, after the de- core of pit-removed machine, take sarcocarp；
(2) sarcocarp is carried out crushing with crushed food equipment and obtains olive paste, by olive paste in the micro-strip of 680～800W
1～5min of destroy the enzyme treatment is carried out under part, and the volume containing the sample of each microwave treatment is 40～60g；
(3) 0.10～0.12% tannase of mass fraction and mass fraction are added in the olive paste of step (2) gained
0.01～0.015% sucralose carries out de- pained process, and de- pained the process is at 60～65 DEG C to be kept for 10～15 points
Clock, is then cooled to room temperature, and adds 0.3～0.6% citric acid to prevent olive paste from aoxidizing by grind slurries quality, add
0.0025-0.003% nisins carry out antibacterial；
(4) olive paste of above-mentioned steps (3) gained is moved in fermentation tank, yeast starter liquid is carried out under normal temperature environment and is connect
Plant and process, it is 500～1000g that the addition of yeast starter liquid presses slurry with the weight ratio of yeast starter liquid:0.1～0.3mg adds
Plus, inoculation time is completed for 10-20s, and is fermented after stir process 1-2h under normal temperature environment, and fermentation temperature is controlled 16
DEG C～20 DEG C, fermentation time is 15 days～20 days；The cultural method of the saccharomyces cerevisiae seed liquor is：Saccharomyces cerevisiae is taken in PDA
Carry out in culture medium streak culture, cultivation temperature be 24 DEG C, cultivate 62-70h；PDA will be inoculated into through the barmses of overactivation
In fluid medium, condition of culture is 24 DEG C, and 62-70h obtains seed liquor；
(5) the fermentation slurry for obtaining step (4) is placed in the vacuum environment that vacuum is 0.02～0.08MPa, is adopted
Reverse osmosis membrane carries out normal-temperature vacuum filtration treatment, obtains filtrate, and filtrate is sent in fermentation tank after the filter bag of 5 micron pore sizes,
Consumption according to 0.1～0.2g/Kg adds THIAZOTE fermentation assistants in filtrate, sends out after adopting temperature to carry out for 20-25 DEG C
Ferment, 30-35 days fermentation ends, final fermented wine degree is in 10%Vol～12%Vol；
(6) ferment filtrate that step (5) process is completed is proceeded in storage can A, in room temperature through the filter bag of 2 micron pore sizes
Staticly settle under environment after 12～24h processes, then using pump by ferment filtrate suction storage can B, and enter storage can B it
Before, filtered using 0.2 micron of PP filter bag, afterwards storage can B is sealed and is carried out using the rapid ageing method that colds and heat succeed each other
Aging, aging add 300-500g proline toward per kL wine liquid volume after terminating；The aging is that feed liquid is first processed at 50-55 DEG C
30 days, then rapidly cooled down at -5 DEG C 30 days using microwave-assisted cold treatment, microwave frequency 1300MHz, aging room relative
Humidity is 83%～87%；
(7) canned sterilization：Pasteurize is carried out after tinning, and 85 DEG C of temperature, time 15min are obtained Fructus Canarii albi fruit fruit wine.
Wherein, the yeast is F33 yeast.
In step (3), citric acid adding amount is adjusted between 3.7-4.3 by pH value and is defined.
In step (3), final fermented wine degree is in 11%Vol.
In step (3), tannase and sucralose gross weight account for the 0.8-1.5wt% of olive paste.
In addition, present invention also provides the olive fruits fermented wine prepared by the brewing method.
The present invention technique effect be：(1) olive paste is carried out at enzyme denaturing using microwave technology in preparation technology of the present invention
Reason, has effectively been passivated contained polyphenol oxidase in Fructus Canarii albi and peroxidase, so as to prevent prepared fruit wine color in dark
Black, but limegreen.
(2) present invention carries out de- pained process using the compositionss of tannase and sucralose before fermentation to olive paste,
Its effect is very good, the other de- bitterness agent such as materials such as sodium hydroxide/sodium sulfite of contrast, and the olive wine taste for being obtained is more
Plus glycol, entirely without bitter taste.
(3) the unused SO of the present invention2, in fruit wine, do not contain SO2, decline about 95% compared with traditional handicraft fruit wine methanol content, fusel
Oil content declines about 75%, and the harmful components such as biogenic amine, sulfate, methanol, Alcohols,fusel are effectively controlled, and greatly improve product
The quality of product.
(4) present invention is using the control technology for becoming more meticulous, the particularly use of multiple times of filtration technology so that obtained fruit wine
Product no suspended substance, 1 year almost deposit-free of bottling.
(5) present invention is sufficiently improved to existing olive wine brewage, the parameter of technique is optimized, is made
The alcoholic strength of the Fructus Canarii albi fermented wine that must be made is 10%Vol～12%Vol, total sugar content is 2-18g/L, total acid is 0.30-
0.60g/L, volatile acid are 0.05-0.1g/L；The bacteria containing amount of fermented wine is relatively low, and preferably, with natural colored, orange is green for its quality
Color, clarification is glossy, aroma and fruital and deposit, the feature of taste glycol.
(6) olive wine of the present invention contains abundant organic acid, aminoacid, vitamin and mineral, with heat-clearing and toxic substances removing, disappears
Expectorant qi-regulating, suppressing the hyperactive liver appetizing, lung moistening YIN nourishing etc. are acted on, and the content of the olive wine hydroxytyrosol is up to 38Omg/mL after testing；Wherein
Add proline strengthen the novel aroma of fruit wine so as to more to please pleasant.
(7) the inventive method is simple to operate, it is convenient to prepare, scope that is extending olive fruit comprehensive process, reduces production
Cost, it is a significant increase economic benefit, it is adaptable to industrialization large-scale production.
Specific embodiment
Technical scheme is further elaborated with reference to embodiment：
Embodiment 1
A kind of brewing method of olive fruits fermented wine, comprises the steps：
(1) crush after new fresh olive being carried out selecting, cleaned, being sterilized, after the de- core of pit-removed machine, take sarcocarp；
(2) sarcocarp is carried out crushing with crushed food equipment and obtains olive paste, by olive paste under the microwave condition of 680W
Destroy the enzyme treatment 5min is carried out, the volume containing the sample of each microwave treatment is 40g；
(3) 0.10% tannase of mass fraction and mass fraction 0.01% 3 are added in the olive paste of step (2) gained
Chlorine sucrose carries out de- bitterness and processes, and de- pained the process is kept for 10 minutes at 60 DEG C, is then cooled to room temperature, and is pressed slurry
Liquid quality adds 0.3% citric acid to prevent olive paste from aoxidizing, and adds 0.0025% nisin to carry out antibacterial；The list
Peaceful enzyme and sucralose gross weight account for the 0.8wt% of olive paste；
(4) olive paste of above-mentioned steps (3) gained is moved in fermentation tank, yeast starter liquid is carried out under normal temperature environment and is connect
Plant and process, it is 500g that the addition of yeast starter liquid presses slurry with the weight ratio of yeast starter liquid:0.1mg adds, inoculation time
Complete for 10s, and fermented after stir process 1h under normal temperature environment, fermentation temperature is controlled at 16 DEG C, and fermentation time is 20
My god；The cultural method of the saccharomyces cerevisiae seed liquor is：Taking saccharomyces cerevisiae carries out streak culture, culture temperature in PDA culture medium
Spend for 24 DEG C, cultivate 65h；Barmses through overactivation are inoculated in PDA liquid medium, condition of culture is 24 DEG C,
65h, obtains seed liquor；
(5) the fermentation slurry for obtaining step (4) is placed in the vacuum environment that vacuum is 0.02MPa, using reverse osmosiss
Film carries out normal-temperature vacuum filtration treatment, obtains filtrate, and filtrate is sent in fermentation tank after the filter bag of 5 micron pore sizes, according to
The consumption of 0.15g/Kg adds THIAZOTE fermentation assistants in filtrate, adopts temperature to carry out after fermentation for 20 DEG C, ferments within 30 days
Terminate, final fermented wine degree is in 10%Vol；
(6) ferment filtrate that step (5) process is completed is proceeded in storage can A, in room temperature through the filter bag of 2 micron pore sizes
Staticly settle under environment after 12h processes, then using pump by ferment filtrate suction storage can B, and before storage can B is entered,
Filtered using 0.2 micron of PP filter bag, afterwards storage can B is sealed and is carried out using the rapid ageing method that colds and heat succeed each other old
Make, aging adds 400g proline toward per kL wine liquid volume after terminating；The aging is that feed liquid first processes 30 days at 50 DEG C, then
Rapidly cooled down at -5 DEG C 30 days using microwave-assisted cold treatment, microwave frequency 1300MHz, the relative humidity of aging room is
83%；
(7) canned sterilization：Pasteurize is carried out after tinning, and 85 DEG C of temperature, time 15min are obtained Fructus Canarii albi fruit fruit wine.
Embodiment 2
A kind of brewing method of olive fruits fermented wine, comprises the steps：
(1) crush after new fresh olive being carried out selecting, cleaned, being sterilized, after the de- core of pit-removed machine, take sarcocarp；
(2) sarcocarp is carried out crushing with crushed food equipment and obtains olive paste, by olive paste under the microwave condition of 800W
Destroy the enzyme treatment 3min is carried out, the volume containing the sample of each microwave treatment is 60g；
(3) 0.12% tannase of mass fraction and mass fraction 0.015% 3 are added in the olive paste of step (2) gained
Chlorine sucrose carries out de- bitterness and processes, and de- pained the process is kept for 15 minutes at 65 DEG C, is then cooled to room temperature, and is pressed slurry
Liquid quality adds 0.6% citric acid to prevent olive paste from aoxidizing, and adds 0.003% nisin to carry out antibacterial；The list
Peaceful enzyme and sucralose gross weight account for the 1.5wt% of olive paste；
(4) olive paste of above-mentioned steps (3) gained is moved in fermentation tank, yeast starter liquid is carried out under normal temperature environment and is connect
Plant and process, it is 1000g that the addition of yeast starter liquid presses slurry with the weight ratio of yeast starter liquid:0.3mg adds, inoculation time
Complete for 20s, and fermented after stir process 2h under normal temperature environment, fermentation temperature is controlled at 20 DEG C, and fermentation time is 20
My god；The cultural method of the saccharomyces cerevisiae seed liquor is：Taking saccharomyces cerevisiae carries out streak culture, culture temperature in PDA culture medium
Spend for 24 DEG C, cultivate 62-70h；Barmses through overactivation are inoculated in PDA liquid medium, condition of culture is 24 DEG C,
62-70h, obtains seed liquor；
(5) the fermentation slurry for obtaining step (4) is placed in the vacuum environment that vacuum is 0.08MPa, using reverse osmosiss
Film carries out normal-temperature vacuum filtration treatment, obtains filtrate, and filtrate is sent in fermentation tank after the filter bag of 5 micron pore sizes, according to
The consumption of 0.2g/Kg adds THIAZOTE fermentation assistants in filtrate, adopts temperature to carry out after fermentation, 35 days fermentation knots for 25 DEG C
Beam, final fermented wine degree is in 12%Vol；
(6) ferment filtrate that step (5) process is completed is proceeded in storage can A, in room temperature through the filter bag of 2 micron pore sizes
Staticly settle under environment after 24h processes, then using pump by ferment filtrate suction storage can B, and before storage can B is entered,
Filtered using 0.2 micron of PP filter bag, afterwards storage can B is sealed and is carried out using the rapid ageing method that colds and heat succeed each other old
Make, aging adds 500g proline toward per kL wine liquid volume after terminating；The aging is that feed liquid first processes 30 days at 55 DEG C, then
Rapidly cooled down at -5 DEG C 30 days using microwave-assisted cold treatment, microwave frequency 1300MHz, the relative humidity of aging room is
87%；
(7) canned sterilization：Pasteurize is carried out after tinning, and 85 DEG C of temperature, time 15min are obtained Fructus Canarii albi fruit fruit wine.
The present invention is as follows to the performance evaluation of olive wine：
In olive wine prepared by above-described embodiment 1-2 and commercially available conventional oil olive wine (matched group), hydroxytyrosol contains
Amount is measured using HPLC chromatogram method, and experimental result is as shown in table 1.
| Title | Embodiment 1 | Embodiment 2 | Matched group |
| Hydroxytyrosol (mg/L) | 320 | 360 | 30-60 |
Several olive wines are made after several sample wine fan and taster trial tests and being commented by sensory test and performance test
Valency is as shown in table 2 below:
Embodiment of the present invention 1-2 is without SO2Brewage process contains SO with tradition2The index synopsis of brewage process such as table 3 below institute
Show：
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, which still may be used
To modify to the technical scheme described in foregoing embodiments, or equivalent is carried out to which part technical characteristic.
All any modification, equivalent substitution and improvements that within the spirit and principles in the present invention, is made etc., should be included in the present invention's
Within protection domain.
Claims (5)
1. a kind of brewing method of olive fruits fermented wine, it is characterised in that comprise the steps：
(1) crush after new fresh olive being carried out selecting, cleaned, being sterilized, after the de- core of pit-removed machine, take sarcocarp；
(2) sarcocarp is carried out crushing with crushed food equipment and obtains olive paste, by olive paste under the microwave condition of 680～800W
1～5min of destroy the enzyme treatment is carried out, the volume containing the sample of each microwave treatment is 40～60g；
(3) add in the olive paste of step (2) gained 0.10～0.12% tannase of mass fraction and mass fraction 0.01～
0.015% sucralose carries out taking off pained process, and de- pained the process is holding 10～15 minutes at 60～65 DEG C, then
Room temperature is cooled to, and adds 0.3～0.6% citric acid to prevent olive paste from aoxidizing by grind slurries quality, add 0.0025-
0.003% nisin carries out antibacterial；
(4) olive paste of above-mentioned steps (3) gained is moved in fermentation tank, is carried out under normal temperature environment at yeast starter liquid inoculation
Reason, it is 500～1000g that the addition of yeast starter liquid presses slurry with the weight ratio of yeast starter liquid:0.1～0.3mg adds, and connects
Kind of time is completed for 10-20s, and is fermented after stir process 1-2h under normal temperature environment, fermentation temperature control 16 DEG C～
20 DEG C, fermentation time is 15 days～20 days；The cultural method of the saccharomyces cerevisiae seed liquor is：Take saccharomyces cerevisiae to cultivate in PDA
Carry out on base streak culture, cultivation temperature be 24 DEG C, cultivate 62-70h；Barmses through overactivation are inoculated into PDA liquid
In culture medium, condition of culture is 24 DEG C, and 62-70h obtains seed liquor；
(5) the fermentation slurry for obtaining step (4) is placed in the vacuum environment that vacuum is 0.02～0.08MPa, using reverse osmosis
Permeable membrane carries out normal-temperature vacuum filtration treatment, obtains filtrate, and filtrate is sent in fermentation tank after the filter bag of 5 micron pore sizes, according to
The consumption of 0.1～0.2g/Kg adds THIAZOTE fermentation assistants in filtrate, adopts temperature to carry out after fermentation for 20-25 DEG C,
30-35 days fermentation ends, final fermented wine degree is in 10%Vol～12%Vol；
(6) ferment filtrate that step (5) process is completed is proceeded in storage can A, in normal temperature environment through the filter bag of 2 micron pore sizes
Under staticly settle after 12～24h processes, then using pump by ferment filtrate suction storage can B, and before storage can B is entered,
Filtered using 0.2 micron of PP filter bag, afterwards storage can B is sealed and is carried out using the rapid ageing method that colds and heat succeed each other old
Make, aging adds 300-500g proline toward per kL wine liquid volume after terminating；The aging is that feed liquid first processes 30 at 50-55 DEG C
My god, then rapidly cooled down at -5 DEG C 30 days using microwave-assisted cold treatment, microwave frequency 1300MHz, aging room relatively wet
Spend for 83%～87%；
(7) canned sterilization：Pasteurize is carried out after tinning, and 85 DEG C of temperature, time 15min are obtained Fructus Canarii albi fruit fruit wine.
2. brewing method according to claim 1, it is characterised in that the yeast is F33 yeast.
3. brewing method according to claim 1, it is characterised in that citric acid adding amount presses pH value in step (3)
It is adjusted between 3.7-4.3 and is defined.
4. process according to claim 1, it is characterised in that final fermented wine degree is 11% in step (3)
Vol.
5. the olive fruits fermented wine that a kind of brewing method described in claim 1-4 is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611025807.6A CN106497729A (en) | 2016-11-22 | 2016-11-22 | A kind of brewing method of olive fruit fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611025807.6A CN106497729A (en) | 2016-11-22 | 2016-11-22 | A kind of brewing method of olive fruit fermented wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106497729A true CN106497729A (en) | 2017-03-15 |
Family
ID=58328454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611025807.6A Pending CN106497729A (en) | 2016-11-22 | 2016-11-22 | A kind of brewing method of olive fruit fermented wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106497729A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
| CN108795649A (en) * | 2018-07-04 | 2018-11-13 | 刘明杰 | A kind of wine of Quick sobering |
| CN109181962A (en) * | 2018-10-22 | 2019-01-11 | 四川大学 | The method of bitter olive fruit juice brewed rice wine is taken off using red yeast rice |
| CN109439548A (en) * | 2018-11-15 | 2019-03-08 | 中国科学院成都生物研究所 | A kind of strengthening porcelain and Preparation method and use that can generate tyrosol and hydroxytyrosol |
| CN110452795A (en) * | 2019-08-19 | 2019-11-15 | 陇南陇锦园油橄榄开发有限责任公司 | A kind of olive white wine and preparation method thereof added with olive fruit juice and pomace |
| EP3808832A1 (en) | 2019-10-14 | 2021-04-21 | Rodriguez Morato, Jose | Beer rich in antioxidants |
| CN115595221A (en) * | 2022-11-15 | 2023-01-13 | 青岛啤酒股份有限公司（Cn） | Method for removing bitter substances of hops in beer yeast paste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558842A (en) * | 2008-04-14 | 2009-10-21 | 广州市从化龙丰园果子食品厂 | Method for processing deastringent persimmon cake |
| CN101805681A (en) * | 2010-04-01 | 2010-08-18 | 刘全 | Production method for manually fermenting fruit juice wine by using olive pure fruit juice |
| CN102604789A (en) * | 2012-04-10 | 2012-07-25 | 云南顺宁府酒业有限责任公司 | Production technology of fructus phyllanthi wine |
-
2016
- 2016-11-22 CN CN201611025807.6A patent/CN106497729A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558842A (en) * | 2008-04-14 | 2009-10-21 | 广州市从化龙丰园果子食品厂 | Method for processing deastringent persimmon cake |
| CN101805681A (en) * | 2010-04-01 | 2010-08-18 | 刘全 | Production method for manually fermenting fruit juice wine by using olive pure fruit juice |
| CN102604789A (en) * | 2012-04-10 | 2012-07-25 | 云南顺宁府酒业有限责任公司 | Production technology of fructus phyllanthi wine |
Non-Patent Citations (1)
| Title |
|---|
| 唐小俊等: "苦瓜的微波灭酶技术", 《农业机械学报》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
| CN106947662B (en) * | 2017-05-02 | 2020-10-27 | 广东巴伦比酒业有限公司 | Fermented phyllanthus emblica fruit wine and fruit vinegar and production method thereof |
| CN108795649A (en) * | 2018-07-04 | 2018-11-13 | 刘明杰 | A kind of wine of Quick sobering |
| CN109181962A (en) * | 2018-10-22 | 2019-01-11 | 四川大学 | The method of bitter olive fruit juice brewed rice wine is taken off using red yeast rice |
| CN109181962B (en) * | 2018-10-22 | 2021-07-27 | 四川大学 | Method for brewing rice wine by utilizing red yeast debitterized olive juice |
| CN109439548A (en) * | 2018-11-15 | 2019-03-08 | 中国科学院成都生物研究所 | A kind of strengthening porcelain and Preparation method and use that can generate tyrosol and hydroxytyrosol |
| CN110452795A (en) * | 2019-08-19 | 2019-11-15 | 陇南陇锦园油橄榄开发有限责任公司 | A kind of olive white wine and preparation method thereof added with olive fruit juice and pomace |
| EP3808832A1 (en) | 2019-10-14 | 2021-04-21 | Rodriguez Morato, Jose | Beer rich in antioxidants |
| CN115595221A (en) * | 2022-11-15 | 2023-01-13 | 青岛啤酒股份有限公司（Cn） | Method for removing bitter substances of hops in beer yeast paste |
| CN115595221B (en) * | 2022-11-15 | 2024-01-19 | 青岛啤酒股份有限公司 | Method for removing hops bitter substances in beer yeast paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106497729A (en) | A kind of brewing method of olive fruit fermented wine | |
| CN104116109B (en) | A kind of preparation method of fructus hippophae vinegar beverage | |
| CN104694371B (en) | Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof | |
| CN101805706B (en) | Grapefruit vinegar, preparation method thereof and production method of beverage thereof | |
| CN104232390B (en) | Brewing method for grape wine | |
| CN102051307B (en) | Red date brandy and production process thereof | |
| CN101602990B (en) | Brewing method of original slurry kirschwasser | |
| CN103305432B (en) | Saccharomyces cerevisiae strain and application thereof | |
| CN102860374B (en) | Tea vinegar beverage and method for preparing same | |
| CN101892141A (en) | Method for preparing sweet red jujube wine | |
| CN101245302A (en) | Method for preparing alcoholic beverage using incubated wild ginseng root | |
| CN104862181B (en) | A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine | |
| CN103305396A (en) | Method for producing cordyceps vinegar by use of cordyceps taishanensis fermentation liquor | |
| CN101921686A (en) | Method for producing dry date wine | |
| CN102888325A (en) | Processing technology of fermented jujube wine | |
| CN104256764A (en) | Composite fermented health-care fruit and vegetable juice beverage | |
| CN101921687A (en) | A kind of preparation method of red date cognac | |
| CN103805488A (en) | Preparation method of plum vinegar | |
| CN102618430A (en) | Method for preparing pomegranate fruit vinegar | |
| CN106753986A (en) | A kind of brewing method of kiwi fruit fermented wine | |
| CN102719350A (en) | Tea vinegar and production method thereof | |
| CN104651109B (en) | A kind of fermentation process of banana flavor medicated beer | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| CN108041382A (en) | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria | |
| CN107034095A (en) | The manufacture method of full juice Lichee sweet wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170315 |