CN106957761A - A kind of preparation method of spirulina wine - Google Patents
A kind of preparation method of spirulina wine Download PDFInfo
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- CN106957761A CN106957761A CN201710291771.4A CN201710291771A CN106957761A CN 106957761 A CN106957761 A CN 106957761A CN 201710291771 A CN201710291771 A CN 201710291771A CN 106957761 A CN106957761 A CN 106957761A
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- spirulina
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- glutinous rice
- dregs
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- 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 discloses a kind of preparation method of spirulina wine, it comprises the following steps：(1) pretreatment of spirulina：Spirulina carries out microwave drying, ozone sterilization, coarse crushing, the obtained spirulina superfine powder of ultramicro grinding successively after cleaning；(2) fermentation of spirulina：Add Clostridium thermocellum and spirulina zymotic fluid is made in Clostridium thermohydrosulfuricum composite bacteria fermentation；(3) preparation of glutinous rice wine with dregs：Glutinous rice is soaking, after boiling, and add water mashing, enzyme-added preparation, stands, obtains glutinous rice wine with dregs；(4) preparation of distiller's yeast：Active dry yeast is inoculated into syrup and activated, inoculates and distiller's yeast is made in glutinous rice wine with dregs；(5) mixed fermentation of spirulina zymotic fluid and glutinous rice wine with dregs obtains karusen；(6) subsequent treatment：Karusen is distilled, ageing, filtering, filling finished product.The spirulina wine preparation method of the present invention is high to the utilization rate of spirulina, and spirulina wine is difficult to cause alcoholism and after drinking syndrome.
Description
Technical field
The present invention relates to food technology field, and in particular to a kind of preparation method of spirulina wine.
Background technology
Spirulina is a class unicellular lower eukaryote, prokaryotes, the filamentous being made up of unicellular or many cells, and it is grown on respectively
In kind of fresh water and seawater, normal planktonic growth is in, in low tide band seawater or grow nonparasitically upon another plant in forming dark green on other algae and attachment
The coil serving of color.Spirulina contains substantial amounts of protein, accounts for the 55-77% of net weight, includes all essential amino acids；Spirulina
Containing substantial amounts of vitamin, such as B1 (thiamines), B2 (riboflavin), B3 (nicotinic acid), B6 (pyridoxol), B9 (Die Ke glutamic acid), B12
(cobalamin), vitamin C, vitamin D and vitamin E；Spirulina contains abundant mineral matter, containing very abundant potassium, while also
Contain calcium, chromium, copper, iron, magnesium, manganese, phosphorus, selenium, sodium and zinc；Its aliphatic acid contained, especially γ linolenic acids (GLA) are extremely
It is abundant.Nutritious spirulina value is abundant, while also having good health-care effect, it is possible to decrease low cholesterol, regulation blood glucose, enhancing
Immunity, protection stomach, treatment anemia etc..
Spirulina has close relationship with drinking.Potassium, magnesium and vitamin C that spirulina contains etc. have diuresis,
The alkaline element in the discharge of alcohol, spirulina, which can be promoted, can neutralize excessive hydrochloric acid in gastric juice, while spirulina particulate can be bonded
On Weishang and duodenum, diaphragm is formed, the regeneration of stomach lining can be promoted；Hydrolysis of protein spirulina content is high, the stomach of human body
Absorb after a certain amount of protein and amino acid, be effectively reduced the absorption of alcohol；Ethanol is first broken down into acetaldehyde under one's belt,
Acetaldehyde is resolving into water and carbon dioxide, and spirulina collect containing phycocyanin and polysaccharides etc. can improve hydrogen peroxide and take off
The activity of hydrogen enzyme, promotes the decomposition of acetaldehyde, and alleviation is still drank after a night.
At present, in the application of relieving alcoholism, people's edible spirulina capsule before and after drinking is comprehensive after being drunk with alleviation
Levy.Also there is patent to be added to spirulina as one of raw material in wine at present, such as patent publication No. discloses for CN105998640A
Just contain spirulina nano powder in a kind of snake and tortoise wine of selenium-rich Ge element, wine；And for example CN103205349A discloses a kind of spiral shell
Revolve the preparation method of algae white wine, its by fresh spirulina it is spray-dried after the broken wall enzymolysis that adds water nutritious algae liquid be made add
Enter in the white wine modulated, spirulina white spirit is made.But the preparation method of this spirulina white spirit easily causes nutrients in spirulina
The missing of matter, spirulina utilize insufficient.
The content of the invention
Instant invention overcomes the shortcoming of above-mentioned technical problem, there is provided can a kind of preparation method of spirulina wine.
To solve the above problems, the present invention is adopted the following technical scheme that：
A kind of preparation method of spirulina wine comprises the following steps：
(1) pretreatment of spirulina：Microwave drying is carried out after fresh spirulina is cleaned；Ozone sterilization is carried out again；Will
Spirulina after sterilization carries out coarse crushing, crosses and the obtained spirulina superfine powder of progress ultramicro grinding in ball mill is placed in after 100 sieves；
(2) fermentation of spirulina：After spirulina superfine powder is mixed with distilled water for 100~300g/L by solid-to-liquid ratio,
1~2d of fermentation under Clostridium thermocellum and Clostridium thermohydrosulfuricum composite bacteria agent, normal temperature is added by 0.1~0.5g/L, and spirulina fermentation is made
Liquid；
(3) preparation of glutinous rice wine with dregs：Then plus amylase glutinous rice is soaking, after boiling, and add water mashing, is incubated at 100 DEG C
80~100min, temperature is down to 20~30 DEG C, then enzyme-added preparation, and 5~6h is stood after stirring, glutinous rice wine with dregs is obtained；
(4) preparation of distiller's yeast：Active dry yeast is inoculated into syrup, the mass ratio that yeast accounts for syrup is 1~2%, living
Change 1h, yeast activated liquid is inoculated into glutinous rice wine with dregs for 0.1~5g/Kg inoculum concentration in mass ratio, cultivate 2~3d, wine is made
It is female；
(5) mixed fermentation of spirulina zymotic fluid and glutinous rice wine with dregs：By spirulina zymotic fluid obtained by step (2) and step (3)
Gained glutinous rice wine with dregs is placed in fermentation tank, and glutinous rice wine with dregs is 10~20 with the mass ratio of spirulina zymotic fluid:1, access step (4) gained
Ripe distiller's yeast is cultivated, is stirred, ferments, obtains karusen；
(6) subsequent treatment：Karusen obtained by step (5) is distilled, ageing, filtering, it is filling to obtain finished product.
Wherein, described microwave drying condition is：At room temperature, 5~10min is dried by 20~50W/g of microwave intensity.
Wherein, in step (1), the spirulina ultramicro grinding condition is：600~625r/min of rotating speed, grinding time is
35~40min, ratio of grinding media to material is 6.8~7.
Wherein, described Clostridium thermocellum, clostridium thermosaccharolyticum and Clostridium thermohydrosulfuricum composite bacteria agent are by efficient bacterium quantity ratio
For 1~5：2~3：1 Clostridium thermocellum, clostridium thermosaccharolyticum and Clostridium thermohydrosulfuricum is mixed.
Wherein, in described step (1), following process is taken to carry out ozone sterilization：Dried spirulina is placed in
In confined space, ozone is passed through in confined space using ozone generator, and by ozone delivery pipe, is in ozone concentration
20~30min of sterilization under conditions of 0.3~1mg/L.
Wherein, in step (2), described enzyme preparation is carbohydrase, pectase and alpha-amylase.
Clostridium thermocellum is cellulose fermentation strain, Clostridium thermocellum energy directly decomposition of cellulose, with heat cure hydrogen in the present invention
Shuttle, clostridium thermosaccharolyticum mixed fermentation, heat cure hydrogen shuttle, clostridium thermosaccharolyticum can further degrade Clostridium thermocellum fermentation fermentation decompose life
Into polysaccharide, by polysaccharide fermentation into ethanol, be remarkably improved the fermentation rate of ethanol.
The present invention uses heating using microwave, and speed is fast, the time is short, and treatment temperature is relatively low, to the heat-sensitive substance in spirulina,
Especially ascorbic destructiveness is smaller, at the same microwave drying can make spirulina heating be heated evenly so that vitamin C not by
Oxidation；Microblogging, which is dried, to reduce ascorbic degraded by bad hematic acid inactivating oxidase, the dimension in reservation spirulina that can be larger
Raw element C.
The present invention under cryogenic can be killed the bacterium in spirulina using ozone sterilization, and spirulina material is not influenceed
Loss.
The present invention carries out the cellulose in fermentative degradation spirulina using Clostridium thermocellum and Clostridium thermohydrosulfuricum to spirulina,
By cellulose fermentation into ethanol, the alcohol content of spirulina wine is improved, spirulina is comprehensively utilized.
Spirulina after sterilization is carried out ultramicro grinding by the present invention, promotes nutriment in spirulina to be flowed out from cell,
The dissolution rate of nutriment is improved, shortens preparation time.
The present invention has the advantages that compared with prior art：
(1) in the preparation method of spirulina wine of the invention, using Clostridium thermocellum and Clostridium thermohydrosulfuricum fermentation spirulina,
Can be by spirulina cellulose fermentation into ethanol, the utilization rate to nutriment in spirulina is high；
(2) present invention adds pectase in the preparation section of glutinous rice wine with dregs, and it can be in spirulina zymotic fluid and glutinous rice wine with dregs
To the further enzymolysis of spirulina in mixed fermentation, promote spirulina colloid to resolve into polysaccharide, be further fermented into ethanol, improve spiral shell
Revolve the alcoholic strength of algae wine；
(3) spirulina wine of the invention is difficult to cause alcoholism, causes the incidence of syndrome after drinking low, of the invention
Spirulina wine contains the nutritious spirulina material of high content, nutritious, and spirulina wine preparation method of the invention is to spirulina
Utilization rate it is high.
Embodiment
With reference to embodiment and experiment, the invention will be further described.
Embodiment 1
A kind of preparation method of spirulina wine comprises the following steps：
(1) pretreatment of spirulina：After fresh spirulina is cleaned at room temperature, carried out by 50W/g of microwave intensity
Microwave drying 5min, then dried spirulina is placed in confined space, using ozone generator, and pass through ozone delivery pipe
Ozone is passed through in confined space, the sterilization 20min under conditions of ozone concentration is 1mg/L；Spirulina after sterilization is carried out
Coarse crushing, is placed in ball mill after crossing 100 sieves, with rotating speed 625r/min, and grinding time is 35min, and ratio of grinding media to material is entered for 7 condition
Spirulina superfine powder is made in row ultramicro grinding；
(2) fermentation of spirulina：After spirulina superfine powder is mixed with distilled water for 100g/L by solid-to-liquid ratio, press
0.5g/L additions are 5 by efficient bacterium quantity ratio：3：1 Clostridium thermocellum, clostridium thermosaccharolyticum and Clostridium thermohydrosulfuricum is mixed
Composite bacteria agent, spirulina zymotic fluid is made in fermentation 2d under normal temperature；
(3) preparation of glutinous rice wine with dregs：Then plus amylase glutinous rice is soaking, after boiling, and add water mashing, is incubated at 100 DEG C
80min, temperature is down to 30 DEG C, then adds carbohydrase, pectase and alpha-amylase, stands 5h after stirring, obtains glutinous rice wine with dregs；
(4) preparation of distiller's yeast：Active dry yeast is inoculated into syrup, the mass ratio that yeast accounts for syrup is 2%, activation
Yeast activated liquid, is inoculated into glutinous rice wine with dregs by 1h for 0.1g/Kg inoculum concentration in mass ratio, cultivates 3d, and distiller's yeast is made；
(5) mixed fermentation of spirulina zymotic fluid and glutinous rice wine with dregs：By spirulina zymotic fluid obtained by step (2) and step (3)
Gained glutinous rice wine with dregs is placed in fermentation tank, and glutinous rice wine with dregs is 10 with the mass ratio of spirulina zymotic fluid:1, culture obtained by access step (4)
Ripe distiller's yeast, stirs, and ferments, obtains karusen；
(6) subsequent treatment：Karusen obtained by step (5) is distilled, ageing, filtering, it is filling to obtain finished product.
Embodiment 2
A kind of preparation method of spirulina wine comprises the following steps：
(1) pretreatment of spirulina：After fresh spirulina is cleaned at room temperature, carried out by 20W/g of microwave intensity
Microwave drying 10min, then dried spirulina is placed in confined space, conveyed using ozone generator, and by ozone
Ozone is passed through in confined space by pipe, the sterilization 30min under conditions of ozone concentration is 0.3mg/L；By the spirulina after sterilization
Coarse crushing is carried out, is placed in after crossing 100 sieves in ball mill, with rotating speed 600r/min, grinding time is 40min, and ratio of grinding media to material is 6.8
Condition carries out ultramicro grinding and spirulina superfine powder is made；
(2) fermentation of spirulina：After spirulina superfine powder is mixed with distilled water for 300g/L by solid-to-liquid ratio, press
0.1g/L additions are 4 by efficient bacterium quantity ratio：3：1 Clostridium thermocellum, clostridium thermosaccharolyticum and Clostridium thermohydrosulfuricum is mixed
Composite bacteria agent, spirulina zymotic fluid is made in fermentation 1d under normal temperature；
(3) preparation of glutinous rice wine with dregs：Then plus amylase glutinous rice is soaking, after boiling, and add water mashing, is incubated at 100 DEG C
100min, temperature is down to 20 DEG C, then adds carbohydrase, pectase and alpha-amylase, stands 6h after stirring, obtains glutinous rice wine with dregs；
(4) preparation of distiller's yeast：Active dry yeast is inoculated into syrup, the mass ratio that yeast accounts for syrup is 1%, activation
Yeast activated liquid, is inoculated into glutinous rice wine with dregs by 1h for 5g/Kg inoculum concentration in mass ratio, cultivates 2d, and distiller's yeast is made；
(5) mixed fermentation of spirulina zymotic fluid and glutinous rice wine with dregs：By spirulina zymotic fluid obtained by step (2) and step (3)
Gained glutinous rice wine with dregs is placed in fermentation tank, and glutinous rice wine with dregs is 20 with the mass ratio of spirulina zymotic fluid:1, culture obtained by access step (4)
Ripe distiller's yeast, stirs, and ferments, obtains karusen；
(6) subsequent treatment：Karusen obtained by step (5) is distilled, ageing, filtering, it is filling to obtain finished product.
Embodiment 3
A kind of preparation method of spirulina wine comprises the following steps：
(1) pretreatment of spirulina：After fresh spirulina is cleaned at room temperature, carried out by 30W/g of microwave intensity
Microwave drying 8min, then dried spirulina is placed in confined space, using ozone generator, and pass through ozone delivery pipe
Ozone is passed through in confined space, the sterilization 25min under conditions of ozone concentration is 0.5mg/L；Spirulina after sterilization is entered
Row coarse crushing, is placed in ball mill after crossing 100 sieves, with rotating speed 620r/min, and grinding time is 38min, and ratio of grinding media to material is 6.9 bar
Part carries out ultramicro grinding and spirulina superfine powder is made；
(2) fermentation of spirulina：After spirulina superfine powder is mixed with distilled water for 200g/L by solid-to-liquid ratio, press
0.2g/L additions are 1 by efficient bacterium quantity ratio：2：1 Clostridium thermocellum, clostridium thermosaccharolyticum and Clostridium thermohydrosulfuricum is mixed
Composite bacteria agent, spirulina zymotic fluid is made in fermentation 2d under normal temperature；
(3) preparation of glutinous rice wine with dregs：Then plus amylase glutinous rice is soaking, after boiling, and add water mashing, is incubated at 100 DEG C
90min, temperature is down to 25 DEG C, then adds carbohydrase, pectase and alpha-amylase, stands 6h after stirring, obtains glutinous rice wine with dregs；
(4) preparation of distiller's yeast：Active dry yeast is inoculated into syrup, the mass ratio that yeast accounts for syrup is 2%, activation
Yeast activated liquid, is inoculated into glutinous rice wine with dregs by 1h for 0.3g/Kg inoculum concentration in mass ratio, cultivates 3d, and distiller's yeast is made；
(5) mixed fermentation of spirulina zymotic fluid and glutinous rice wine with dregs：By spirulina zymotic fluid obtained by step (2) and step (3)
Gained glutinous rice wine with dregs is placed in fermentation tank, and glutinous rice wine with dregs is 15 with the mass ratio of spirulina zymotic fluid:1, culture obtained by access step (4)
Ripe distiller's yeast, stirs, and ferments, obtains karusen；
(6) subsequent treatment：Karusen obtained by step (5) is distilled, ageing, filtering, it is filling to obtain finished product.
In order to illustrate the technique effect of the present invention, the male at 50 25~50 years old ages of selection divides equally two groups, and one group is drunk
The spirulina wine of the present invention, one group of white wine for drinking with identical alcoholic strength of the invention, every group everyone drinks 500mL, observation experiment
Personnel drink the physiological status in half an hour after, record in table 1.
Table 1
As shown in Table 1, under identical alcoholic strength, the spirulina wine of the present invention is drunk, syndrome incidence is low after drinking, base
This drinks the white wine of identical Alcohol degree without the drunk sign such as face is rubescent, dizzy, nauseous, uncomfortable in chest, incoherent, after drinking
Comprehensive card incidence is high, significantly larger than drinks the spirulina wine of the present invention, it can thus be concluded that the spiral wine of the present invention can effectively be alleviated
Syndrome after drinking.
For the high technique effect of utilization rate of the preparation method to spirulina for illustrating spirulina wine of the present invention, three are set
Comparative example, the preparation method for the spirulina wine that comparative example 1 is provided with embodiment 1 is essentially identical, and difference is that comparative example 1 does not add
Plus Clostridium thermocellum and Clostridium thermohydrosulfuricum composite bacteria fermentation spirulina；The system for the spirulina wine that comparative example 2 is provided with embodiment 2
Preparation Method is essentially identical, and difference is that comparative example 2 is added in the fermentation of glutinous rice wine with dregs, only to be made up of carbohydrase and alpha-amylase
Enzyme preparation；The preparation method for the spirulina wine that comparative example 3 is provided with embodiment 3 is essentially identical, and difference is, 3 pairs of comparative example
The sterilization mode that spirulina is taken is pasteurization.The spiral shell that 1~comparative example of detection comparative example 3,1~embodiment of embodiment 3 are made
The alcoholic strength, Vitamin C content, protein content of algae wine are revolved, is recorded in table 2.Wherein, the assay method of alcoholic strength is by GB/
T10345.3-1989 standards are provided；The assay method of protein content is provided by GB/T 5009.5-2003 standards；Vitamin C
The assay method of content is provided by SN/T 0869-2000 standards.
Table 2
As shown in Table 2, the alcoholic strength of comparative example 1 is substantially reduced, and illustrates Clostridium thermocellum and Clostridium thermohydrosulfuricum composite bacteria agent
The alcoholic strength of spirulina wine can be effectively improved.Alcoholic strength in comparative example 2 is also decreased obviously compared to embodiments of the invention, said
The addition of bright pectase can promote vitamin C and protein in the generation of alcohol, the spirulina wine of comparative example 3 content compare with
Embodiments of the invention are significantly reduced, and illustrate to use ozone sterilization, preferably can preserve vitamin C and protein in sterilization.
It follows that the preparation method of spirulina wine taken of the present invention can compared with the preservation spirulina of limits nutriment, improve
The value of spirulina.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of preparation method of spirulina wine, it is characterised in that comprise the following steps：
(1) pretreatment of spirulina：Microwave drying is carried out after fresh spirulina is cleaned；Ozone sterilization is carried out again；By sterilization
Spirulina afterwards carries out coarse crushing, crosses and the obtained spirulina superfine powder of progress ultramicro grinding in ball mill is placed in after 100 sieves；
(2) fermentation of spirulina：After spirulina superfine powder is mixed with distilled water for 100~300g/L by solid-to-liquid ratio, by 0.1
Spiral is made in 1~2d of fermentation under~0.5g/L additions Clostridium thermocellum, clostridium thermosaccharolyticum and Clostridium thermohydrosulfuricum composite bacteria agent, normal temperature
Algae zymotic fluid；
(3) preparation of glutinous rice wine with dregs：Then plus amylase glutinous rice is soaking, after boiling, and add water mashing, it is incubated 80 at 100 DEG C~
100min, temperature is down to 20~30 DEG C, then enzyme-added preparation, and 5~6h is stood after stirring, glutinous rice wine with dregs is obtained；
(4) preparation of distiller's yeast：Active dry yeast is inoculated into syrup, the mass ratio that yeast accounts for syrup is 1~2%, activates 1h,
Yeast activated liquid is inoculated into glutinous rice wine with dregs for 0.1~5g/Kg inoculum concentration in mass ratio, 2~3d is cultivated, distiller's yeast is made；
(5) mixed fermentation of spirulina zymotic fluid and glutinous rice wine with dregs：By spirulina zymotic fluid obtained by step (2) and step (3) gained
Glutinous rice wine with dregs is placed in fermentation tank, and glutinous rice wine with dregs is 10~20 with the mass ratio of spirulina zymotic fluid:1, culture obtained by access step (4)
Ripe distiller's yeast, stirs, and ferments, obtains karusen；
(6) subsequent treatment：Karusen obtained by step (5) is distilled, ageing, filtering, it is filling to obtain finished product.
2. a kind of preparation method of spirulina wine according to claim 1, it is characterised in that described microwave drying condition
For：At room temperature, 5~10min is dried by 20~50W/g of microwave intensity.
3. the preparation method of a kind of spirulina wine according to claim 1, it is characterised in that in step (1), the spiral
Algae ultramicro grinding condition is：600~625r/min of rotating speed, grinding time is 35~40min, and ratio of grinding media to material is 6.8~7.
4. a kind of preparation method of spirulina wine according to claim 1, it is characterised in that described Clostridium thermocellum, heat
Clostridium saccharolyticum and Clostridium thermohydrosulfuricum composite bacteria agent are 1~5 by efficient bacterium quantity ratio：2~3：1 Clostridium thermocellum, pyrolysis sugar
Clostridium and Clostridium thermohydrosulfuricum are mixed.
5. the preparation method of a kind of spirulina wine according to claim 1, it is characterised in that in described step (1), adopt
Following process is taken to carry out ozone sterilization：Dried spirulina is placed in confined space, using ozone generator, and passed through
Ozone is passed through in confined space by ozone delivery pipe, 20~30min of sterilization under conditions of ozone concentration is 0.3~1mg/L.
6. the preparation method of a kind of spirulina wine according to claim 1, it is characterised in that in step (2), described enzyme
Preparation is carbohydrase, pectase and alpha-amylase.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107557237A (en) * | 2017-11-02 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of Pomegranate Fruit Wine |
| CN107619765A (en) * | 2017-11-09 | 2018-01-23 | 娄底市新生活食品有限公司 | A kind of selenium enriched Spirulina health-care rice wine and preparation method thereof |
| CN114106956A (en) * | 2021-12-22 | 2022-03-01 | 湖南藻牌农业科技有限公司 | Algae-flavor fermented original pulp wine and preparation method thereof |
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| CN101845434A (en) * | 2010-04-19 | 2010-09-29 | 中国科学院青岛生物能源与过程研究所 | Method for rapidly screening thermophilic anaerobic ethanol microbe high-yield ethanol bacterial strain |
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|---|---|---|---|---|
| CN1556183A (en) * | 2003-12-31 | 2004-12-22 | 齐向东 | Spiral algae rice wine and its brewing method |
| CN101575619A (en) * | 2009-06-18 | 2009-11-11 | 大连理工大学 | Method for coproducing multiple products by taking shinyleaf yellowhorn as raw material |
| CN101845434A (en) * | 2010-04-19 | 2010-09-29 | 中国科学院青岛生物能源与过程研究所 | Method for rapidly screening thermophilic anaerobic ethanol microbe high-yield ethanol bacterial strain |
| CN102899221A (en) * | 2012-10-18 | 2013-01-30 | 青岛琅琊台集团股份有限公司 | Preparation method of tea liquor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107557237A (en) * | 2017-11-02 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of Pomegranate Fruit Wine |
| CN107619765A (en) * | 2017-11-09 | 2018-01-23 | 娄底市新生活食品有限公司 | A kind of selenium enriched Spirulina health-care rice wine and preparation method thereof |
| CN114106956A (en) * | 2021-12-22 | 2022-03-01 | 湖南藻牌农业科技有限公司 | Algae-flavor fermented original pulp wine and preparation method thereof |
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