CN106867803A - Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine - Google Patents
Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine Download PDFInfo
- Publication number
- CN106867803A CN106867803A CN201710280980.9A CN201710280980A CN106867803A CN 106867803 A CN106867803 A CN 106867803A CN 201710280980 A CN201710280980 A CN 201710280980A CN 106867803 A CN106867803 A CN 106867803A
- Authority
- CN
- China
- Prior art keywords
- blueberry
- indigo
- mulberries
- fermentation
- novel compound
- 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
-
- 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)
- A61K36/19—Acanthaceae (Acanthus family)
- A61K36/195—Strobilanthes
-
- 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)
- A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
-
- 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)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, choose blueberry, indigo, mulberries, removal carpopodium and it is clean after be put into proportion in lyophilization device；Regulation cryogenic temperature is 15 degrees Celsius, blueberry, indigo, mulberries is quickly cooled down, and moisture evaporation is carried out under the pressure of 1.2torr, finally extracts fruit juice from blueberry, indigo, mulberries；The fruit juice that will be obtained is put into adjustment tank, and the temperature of regulation adjustment tank is 20~25 degrees Celsius, and being put into yeast carries out primary fermentation, and primary fermentation carries out after fermentation after terminating；Sweetened thing is proportionally added into the stoste after fermentation；Go the removal of impurity, filtering, it is sterilized, filling after obtain finished product.
Description
Technical field
The present invention relates to a kind of fruit wine, and in particular to containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine.
Background technology
Blueberry, is mainly distributed on the same latitude area of Northeast China, Russia, Northern Europe, North America, belongs to the wild plant of extremely frigid zones
Thing.Resistance to ripe blueberry fresh fruit is nutritious, contains potassium, sodium, magnesium, copper, zinc, iron, manganese, nickel, lead, 11 kinds of mineral elements of cobalt and 19
Amino acid is planted, is one of brewed fruit wine optimum feed stock.Its fruit is sour, sweet, mild-natured, with stop dysentery effect.Cure mainly enteritis, dysentery
Disease, it may also be used for treatment vitamin-deficiency.Result of study showed in recent years, Blueberry also have prevent cranial nerve it is aging,
Softening blood vessel, enhancing human organism immunity, slow down the healthcare functions such as mankind aging, nervous gastritis are played with certain curative effect.
Additionally, the anthocyanidin contained in blueberry can prevent laser high myopia and detached retina, and eyesight, therefore the United Nations grain farmer can be promoted
Tissue lists blueberry one of in big healthy food of the mankind five.
Indigo fruit, alias black bear fruit, Brachybotrys paridiformis, ripe fresh indigo fruit can be used as medicine, and it contains abundant Vp active matters
Matter (such as anthocyanin, rutin, catechuic acid etc.) and 16 kinds of amino acid, wherein have 9 kinds must amino acid for human body.Fresh indigo
The fruity of fruit is sour-sweet, and what is had is slightly pained, can brewed fruit wine.Indigo fruit not only has clearing heat and detoxicating, step-down, improves white blood cell count
Effect, and there is to treat baby anorexia, and cure rate up to 90%.
Fruit wine wine degree is low, rich in alcohols, sugar, esters, several amino acids, vitamin and mineral matter, and contains other wine
Various organic acids such as the unexistent tannin of class, tartaric acid, malic acid.Additionally, it to contain flavones, flavonoids, resveratrol etc. more
Plant the chemical composition with antioxidation.The presence of these nutritional ingredients and chemical composition serves regulation metabolism, promotees
Enter blood circulation, control volume inner cholesterol level, diuresis, the effect that excites liver function and anti-aging.And compound fruit wine is exactly comprehensive
Closed the advantage and feature of various fruit wine, prepare look good, smell good and taste good, the fruit wine of unique flavor, overcome single fruit wine color, perfume (or spice),
Taste is not good enough, the not enough defect of nutritional ingredient.Make fruit wine health value and palatability.
Indigo fruit, blueberry, mulberries are well-known health fruits, contain 17 kinds of amino acid, vitamin, mineral matter and many
The macronutrients such as organic acid are planted, is a kind of low calories food, its nutrition is soluble big, it is easy to which be absorbed by the body profit
With, using indigo fruit, blueberry, mulberries, crushed through science, fermented, the smell of fruits is very sweet, bright in colour bright can to develop one kind,
Wine body is mellow to imprison young, the Compound fruit wine with high healthy nutritive value.
But the preparation method of the fruit wine generally finished color that obtains is unnatural, be easy to after finishing off it is liquor-saturated, or
Blueberry wine adds pectase and alcohol in the fabrication process, makes the local flavor of blueberry wine impure, and effect declines.Therefore the present invention exists
On the basis of compound fruit wine, blueberry composite wine is made using new formula, and new preparation method, make it that both there is wine
Sense and mouthfeel can keep healthy nutritive value higher again.
The content of the invention
The technical problems to be solved by the invention are that composite blueberry fruit wine is difficult have healthcare function in manufacturing process
Simultaneously there is preferable wine sense and mouthfeel, it is therefore intended that provide containing blueberry, indigo, mulberries NEW TYPE OF COMPOSITE fruit wine preparation side
Method, solves the above problems.
The present invention is achieved through the following technical solutions：
Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, it is characterised in that including blueberry, indigo, mulberry
Shen, sweetened thing, the blueberry, indigo, mulberries, the ratio of weight and number of sweetened thing are 10：25~40：4~8：0.3~1, the increasing
Sweet thing includes one or more of Mel or honey.
Further,《Compendium of Materia Medica》Explained in detail etc. having to the medical value and usage of mulberry fruit in various medical ancient books and records
State, mulberry fruit is sweet in flavor and cold in property, the effects such as with liver-kidney tonifying, fluid dryness, UFA eyesight.Sorosis be since time immemorial exactly the common people frequently with
A kind of diuresis, health care, the fresh fruit relieved summer heat.
Specifically, the compound fruit wine of mulberries, blueberry and indigo, not only nutritive value is higher, the performance complement between three
Also this compound fruit wine health-care effect is made more preferably, and good in taste, ratio of weight and number of the invention, resulting composite fruit
The denseness of wine is moderate, relatively light when both there was only blueberry wine, also will not be thicker during indigo as only having, three's compound use,
Color is kermesinus, and good in taste.
Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, the blueberry, indigo, mulberries, sweetened thing
Ratio of weight and number is 10：35：6：0.8.
Further, containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, comprise the following steps：
(1) fresh blueberry, indigo, mulberries are chosen, carpopodium is removed and is put into proportion in lyophilization device after cleaning；
(2) cryogenic temperature of regulation lyophilization device is 15 degrees Celsius, blueberry, indigo, mulberries is quickly cooled down, and
Moisture evaporation is carried out under the pressure of 1.2torr, finally fruit juice is extracted from blueberry, indigo, mulberries；
(3) fruit juice that will be obtained is put into adjustment tank, and the temperature of regulation adjustment tank is 20~25 degrees Celsius, is put into yeast and enters
Row primary fermentation, and fermentation time is 13 days, and primary fermentation carries out after fermentation after terminating；
(4) sweetened thing is proportionally added into the stoste after fermentation；
(5) go the removal of impurity, filtering, it is sterilized, filling after obtain finished product.
Specifically, the preparation of each fruit wine has its suitable fermentation temperature, the control of temperature is system in fermentation process
One of key of standby high-quality fruit wine.Fermentation temperature is the main of the organoleptic indicator such as influence fruit wine quality, especially mouthfeel, color and luster
Factor.Fermentation temperature is too high, if the amount of heat of generation is distributed not in time, easily causes bacterial disease and volatile acid to contain
Amount is raised.Fermentation temperature is also unsuitable too low, easily makes fermentation slow.Zymotechnique has strict limitation to fermentation temperature, by fermentation temperature
Degree control is in the range of technological requirement regulation.Fermentation is carried out preferably in cellar, to ensure to keep certain in fermentation process
Temperature, can install heater in fermentation tank.
Blueberry wine contains more anthocyanidin, and anthocyanidin has stronger resistance to oxidation, can also protect the eyesight of people, subtracts
The generation of light Metabolic syndrome sign, good health-care effect can be played to human body.But in the process of blueberry, due to it
The particularity of molecular structure, is influenceed by many factors, is particularly easy to cause the loss of anthocyanidin.Research finds, either exists
Blueberry hotel catering stage or fermentation stage, anthocyanidin have loss, such as fermentation temperature of the technological parameter in fermentation process, hair
Ferment time etc. can all influence the content of anthocyanidin.
Compared with traditional blueberry wine manufacture craft, traditional finished color is unnatural, finishes off for manufacture craft of the invention
After be easy to liquor-saturated, or add pectase and alcohol in the fabrication process in blueberry wine, make the local flavor of blueberry wine impure, effect
Decline.The present invention separates moisture using lyophilization device, can not only keep the freshness of blueberry, indigo and mulberries, it is not necessary to
Extra addition sugar, makes the relatively sanitary safety of the fruit wine obtained by the present invention.
1torr=1mmHg=133.332N/m2=133.332Pa=1.333332mbar in the present invention.Contain indigo plant
The certain kind of berries, indigo, the novel compound fruit method for preparing medicated wine of mulberries, the yeast of primary fermentation is with the volume ratio of blueberry in the step (3)
1:450。
Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, the temperature of after fermentation is in the step (3)
19~22 degrees Celsius, fermentation time is 20 days.
Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, sterilized in the step (5) is pasteurize
Or ultraviolet sterilization.
The present invention compared with prior art, has the following advantages and advantages：
1st, the present invention containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, the present invention obtained by composite fruit
Compared with traditional compound fruit wine, the nutriment contained by fruit wine of the invention is more than the fruit obtained by traditional preparation method for wine
Wine, more preferably, the content of anthocyanidin is higher, and the content of anthocyanidin can be reached more than 90% (mg/100ml) for its health-care effect,
Health value is higher；
2nd, the present invention containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, the present invention using blueberry, indigo,
Three kinds of material mixings of mulberries are obtained compound fruit wine, and blueberry, indigo, the mixing of mulberries passing ratio can not only effectively improve health care valency
Value, and under the interaction of three, the fruit wine obtained by the present invention also has preferable sense of touch in mouthfeel；
3rd, the present invention containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, when brewageing of fruit wine of the invention
Between be shorter than traditional brewing fruit wine time, be more beneficial for preparing compound fruit wine.
Specific embodiment
To make the object, technical solutions and advantages of the present invention become more apparent, with reference to embodiment, the present invention is made
Further to describe in detail, exemplary embodiment of the invention and its explanation are only used for explaining the present invention, are not intended as to this
The restriction of invention.
Embodiment 1
The present invention containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, choose fresh blueberry, indigo, mulberry
Shen, it is 10 to remove carpopodium and blueberry, indigo, the ratio of weight and number of mulberries are pressed after cleaning：35：6 ratio is put into lyophilization dress
In putting；The cryogenic temperature for adjusting lyophilization device is 15 degrees Celsius, blueberry, indigo, mulberries is quickly cooled down, and
Moisture evaporation is carried out under the pressure of 1.2torr, finally fruit juice is extracted from blueberry, indigo, mulberries；The fruit juice that will be obtained is put into
In adjustment tank, the temperature of regulation adjustment tank is 23 degrees Celsius, and being put into yeast carries out primary fermentation, the yeast of primary fermentation and the body of blueberry
Product is than being 1:450 and fermentation time is 13 days, primary fermentation carries out after fermentation after terminating, and the temperature of after fermentation is Celsius for 19~22
Degree, fermentation time is 20 days；By sweetened thing press blueberry, indigo, mulberries, sweetened thing ratio of weight and number be 10：35：6：0.8
Ratio is added in the stoste after fermentation；Go the removal of impurity, filtering, ultraviolet sterilization, it is filling after obtain finished product.
The alcoholic strength of the finished product obtained by the present embodiment is 12% (V/V), and sugar content is 23% (W/W), and anthocyanidin contains
It is 93% (mg/100ml) to measure, and Escherichia coli do not detect.
Embodiment 2
Choose fresh blueberry, indigo, removal carpopodium and press blueberry after cleaning, the ratio of weight and number of indigo is 10：35
Ratio is put into lyophilization device；The cryogenic temperature for adjusting lyophilization device is 15 degrees Celsius, makes blueberry, indigo, mulberries
Quick cooling, and moisture evaporation is carried out under the pressure of 1.2torr, finally extract fruit juice from blueberry, indigo, mulberries；Will
The fruit juice for obtaining is put into adjustment tank, and the temperature of regulation adjustment tank is 23 degrees Celsius, and being put into yeast carries out primary fermentation, primary fermentation
Yeast is 1 with the volume ratio of blueberry:450 and fermentation time be 13 days, primary fermentation carries out after fermentation, the temperature of after fermentation after terminating
It is 19~22 degrees Celsius to spend, and fermentation time is 20 days；By sweetened thing press blueberry, indigo, sweetened thing ratio of weight and number be 10：
35：0.8 ratio is added in the stoste after fermentation；Go the removal of impurity, filtering, ultraviolet sterilization, it is filling after obtain finished product.
The alcoholic strength of the finished product obtained by the present embodiment is 11% (V/V), and sugar content is 24% (W/W), and anthocyanidin contains
It is 82% (mg/100ml) to measure, and Escherichia coli do not detect.
Embodiment 3
Choose fresh blueberry, mulberries, removal carpopodium and press blueberry after cleaning, the ratio of weight and number of mulberries is 10：6 ratio
Example is put into lyophilization device；The cryogenic temperature for adjusting lyophilization device is 15 degrees Celsius, makes the fast quickly cooling of blueberry, mulberries
But, and under the pressure of 1.2torr carry out moisture evaporation, finally from blueberry, extract fruit juice in mulberries；The fruit juice that will be obtained
It is put into adjustment tank, the temperature of regulation adjustment tank is 23 degrees Celsius, and being put into yeast carries out primary fermentation, the yeast and blueberry of primary fermentation
Volume ratio be 1:450 and fermentation time is 13 days, primary fermentation carries out after fermentation after terminating, the temperature of after fermentation is 19~22
Degree Celsius, fermentation time is 20 days；By sweetened thing press blueberry, mulberries, sweetened thing ratio of weight and number be 10：6：0.8 ratio
In stoste after addition fermentation；Go the removal of impurity, filtering, ultraviolet sterilization, it is filling after obtain finished product.
The alcoholic strength of the finished product obtained by the present embodiment is 12% (V/V), and sugar content is 27% (W/W), and anthocyanidin contains
It is 88% (mg/100ml) to measure, and Escherichia coli do not detect, and the denseness of finished product is diluter, and mouthfeel is poor.
Embodiment 4
Fresh blueberry, indigo, mulberries are chosen, carpopodium is removed and the ratio of weight and number of blueberry, indigo, mulberries is pressed after cleaning
First group is divided to be 11：24：3rd, second group 10：44：9 and the 3rd group 9：27：4 three kinds of ratios are put into lyophilization device；Adjust
The cryogenic temperature for saving lyophilization device is 15 degrees Celsius, blueberry, indigo, mulberries is quickly cooled down, and in the pressure of 1.2torr
Under carry out moisture evaporation, finally extract fruit juice from blueberry, indigo, mulberries；The fruit juice that will be obtained is put into adjustment tank, regulation
The temperature for adjusting tank is 23 degrees Celsius, and being put into yeast carries out primary fermentation, and the yeast of primary fermentation is 1 with the volume ratio of blueberry:450 simultaneously
And fermentation time is 13 days, primary fermentation carries out after fermentation after terminating, the temperature of after fermentation is 19~22 degrees Celsius, and fermentation time is
20 days；Sweetened thing is pressed into blueberry, the ratio of weight and number of sweetened thing is 1:0.06 ratio is added in the stoste after fermentation；Go removal of impurities
Matter, filtering, ultraviolet sterilization, it is filling after obtain finished product.
Wherein first group of alcoholic strength is 10% (V/V), and sugar content is 18% (W/W), and the content of anthocyanidin is 65%
(mg/100ml), Escherichia coli do not detect；Second group of alcoholic strength is 11% (V/V), and sugar content is 19% (W/W), anthocyanidin
Content be 66% (mg/100ml), Escherichia coli do not detect；3rd group of alcoholic strength is 11% (V/V), and sugar content is 16%
(W/W), the content of anthocyanidin is 63% (mg/100ml), and Escherichia coli do not detect.
Embodiment 5
According to traditional compound fruit wine preparation technology, choose fresh blueberry, indigo, mulberries will through screening and removing impurities, squeeze the juice
Afterwards, pectase is added, the addition of pectase is 85 milliliters/1000 kilograms blueberry pulps；Enzymolysis time is 80 minutes, hydrolysis temperature
It is 53 DEG C；Then go out enzyme 12Min at 116 DEG C, blueberry, indigo, mulberries slurry is cooled into normal temperature after the enzyme that goes out, by the indigo plant after cooling
The certain kind of berries, indigo, mulberries slurry are immersed in soak, and the volume content of alcohol is 9-12% in soak, and immersion April obtains former wine,
Former wine is obtained after immersion then to add the fining agent of 0.1-0.3% by weight percentage and filter, and former wine is allocated using alcohol
Its alcoholic strength is filtered again after reaching 9-12 degree, that is, obtain blueberry compound fruit wine.
Alcoholic strength in the present embodiment is 11% (V/V), and sugar content is 20% (W/W), and the content of anthocyanidin is 70%
(mg/100ml), Escherichia coli do not detect.Compared with Example 1, embodiment 5 uses traditional preparation technology, in preparation process
, for finished product, not only local flavor is impure for middle addition pectase and alcohol, and health-care components flower is substantially reduce the number in preparation process
The content of blue or green element, leverages the health value of this compound fruit wine.
Be can be seen that by embodiment 1~5, be 10 in the ratio of weight and number of blueberry, indigo, mulberries：25~40：4~8 model
When enclosing interior, blueberry, indigo, mulberries three mutually act synergistically, and under manufacture craft of the invention, obtained composite fruit
The content of the anthocyanidin in wine in more than 90% (mg/100ml), with health value higher, and in blueberry, indigo, mulberry
Shen, the ratio of weight and number of sweetened thing are 10：25~40：4~8：In the range of 0.3~1, the compound fruit wine obtained by the present invention
It is good in taste.
Above-described specific embodiment, has been carried out further to the purpose of the present invention, technical scheme and beneficial effect
Describe in detail, should be understood that and the foregoing is only specific embodiment of the invention, be not intended to limit the present invention
Protection domain, all any modification, equivalent substitution and improvements within the spirit and principles in the present invention, done etc. all should include
Within protection scope of the present invention.
Claims (5)
1. containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, it is characterised in that it is characterised in that it includes following
Step：
(1) fresh blueberry, indigo, mulberries are chosen, carpopodium is removed and is put into proportion in lyophilization device after cleaning；
(2) cryogenic temperature of regulation lyophilization device is 15 degrees Celsius, blueberry, indigo, mulberries is quickly cooled down, and
Moisture evaporation is carried out under the pressure of 1.2torr, finally fruit juice is extracted from blueberry, indigo, mulberries；
(3) fruit juice that will be obtained is put into adjustment tank, and the temperature of regulation adjustment tank is 20~25 degrees Celsius, is put into before yeast carries out
Fermentation, and fermentation time is 13 days, and primary fermentation carries out after fermentation after terminating；
(4) sweetened thing is proportionally added into the stoste after fermentation；
(5) go the removal of impurity, filtering, it is sterilized, filling after obtain finished product.
2. it is according to claim 1 containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, it is characterised in that
The yeast of primary fermentation and the volume ratio of blueberry are 1 in the step (3):450.
3. it is according to claim 1 containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, it is characterised in that
The temperature of after fermentation is 19~22 degrees Celsius in the step (3), and fermentation time is 20 days.
4. it is according to claim 1 containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, it is characterised in that
Sterilized in the step (5) is pasteurize or ultraviolet sterilization.
5. it is according to claim 1 containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine, it is characterised in that
The blueberry, indigo, mulberries, sweetened thing, the blueberry, indigo, mulberries, the ratio of weight and number of sweetened thing are 10：25~40：4
~8：0.3~1, said sweet-enhancing thing includes one or more of Mel or honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710280980.9A CN106867803A (en) | 2017-04-26 | 2017-04-26 | Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710280980.9A CN106867803A (en) | 2017-04-26 | 2017-04-26 | Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106867803A true CN106867803A (en) | 2017-06-20 |
Family
ID=59161763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710280980.9A Pending CN106867803A (en) | 2017-04-26 | 2017-04-26 | Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106867803A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338151A (en) * | 2017-07-07 | 2017-11-10 | 安徽邦蕴物流有限公司 | A kind of production technology of full sweet tea type mulberry health wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845379A (en) * | 2010-05-14 | 2010-09-29 | 江苏省农业科学院 | Health-care blackberry and mulberry compound fruit wine and brewing method thereof |
| CN101864351A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Fructose-free blueberry wine and preparation method thereof |
| CN102250718A (en) * | 2011-06-20 | 2011-11-23 | 施慧达药业集团(吉林)有限公司 | Blueberry and mulberry dry red wine and preparation method thereof |
| CN102344866A (en) * | 2011-10-17 | 2012-02-08 | 杨占江 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
| CN106337001A (en) * | 2016-08-17 | 2017-01-18 | 钱灿星 | Blueberry-mulberry wine and preparation method thereof |
-
2017
- 2017-04-26 CN CN201710280980.9A patent/CN106867803A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101845379A (en) * | 2010-05-14 | 2010-09-29 | 江苏省农业科学院 | Health-care blackberry and mulberry compound fruit wine and brewing method thereof |
| CN101864351A (en) * | 2010-06-25 | 2010-10-20 | 裴光泰 | Fructose-free blueberry wine and preparation method thereof |
| CN102250718A (en) * | 2011-06-20 | 2011-11-23 | 施慧达药业集团(吉林)有限公司 | Blueberry and mulberry dry red wine and preparation method thereof |
| CN102344866A (en) * | 2011-10-17 | 2012-02-08 | 杨占江 | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof |
| CN106337001A (en) * | 2016-08-17 | 2017-01-18 | 钱灿星 | Blueberry-mulberry wine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107338151A (en) * | 2017-07-07 | 2017-11-10 | 安徽邦蕴物流有限公司 | A kind of production technology of full sweet tea type mulberry health wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102972819A (en) | Preparation method for honey vinegar mulberry juice beverage | |
| CN101649278A (en) | Red jujube fruit wine and red jujube wine as well as preparation methods thereof | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN105385531A (en) | Rose mead and making method thereof | |
| CN106566762A (en) | Tea wine brewing process | |
| CN105820933A (en) | Fermentation-process rose rice wine and preparation method thereof | |
| CN103194352B (en) | Rose sweet white wine beverage and preparation method thereof | |
| CN106190676A (en) | A kind of preparation method of Yam Beer | |
| CN102697126A (en) | Compound health-care gingko beverage and preparation method thereof | |
| CN107216966A (en) | A kind of blueberry beer and preparation method thereof | |
| CN104694363B (en) | A kind of preparation method of Anji white tea Highland Barley Tealeaf Wine | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN108517264A (en) | A kind of fruit wine of nutrition and health care and preparation method thereof | |
| CN104928112A (en) | Fruit wine | |
| CN104946458B (en) | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof | |
| CN104629994A (en) | Method for brewing mulberry passion fruit alcoholic drink | |
| CN109043251A (en) | A kind of roxburgh rose beverage and preparation method thereof | |
| CN106867803A (en) | Containing blueberry, indigo, mulberries novel compound fruit method for preparing medicated wine | |
| CN102273702A (en) | White ginseng-apple vinegar beverage and its preparation method | |
| KR102269917B1 (en) | Method of Preparing the Persimmon Leaves Fermented Beverage including Sweet Persimmon Leaves Tea and Sweet Persimmon Juice by Secondary Fermentation | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN108192797A (en) | A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof | |
| CN108541852A (en) | A kind of Hawthorn Juice Beverages and its processing technology | |
| KR100543776B1 (en) | The preperation method of mulberrry liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 |
Application publication date: 20170620 |
|
| RJ01 | Rejection of invention patent application after publication |