CN107034080A - The brewing method of fructus viticis Edgeworthia chrysantha health liquor - Google Patents
The brewing method of fructus viticis Edgeworthia chrysantha health liquor Download PDFInfo
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- CN107034080A CN107034080A CN201710370118.7A CN201710370118A CN107034080A CN 107034080 A CN107034080 A CN 107034080A CN 201710370118 A CN201710370118 A CN 201710370118A CN 107034080 A CN107034080 A CN 107034080A
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- fructus viticis
- edgeworthia chrysantha
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- fine powder
- wine
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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
-
- 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)
- A61K36/22—Anacardiaceae (Sumac family), e.g. smoketree, sumac or poison oak
-
- 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)
- A61K36/57—Magnoliaceae (Magnolia family)
-
- 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)
- A61K36/79—Schisandraceae (Schisandra family)
-
- 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)
- A61K36/85—Verbenaceae (Verbena family)
Abstract
The invention discloses a kind of brewing method of fructus viticis Edgeworthia chrysantha health liquor, belong to the manufacture field of wine；It is characterized in that, the high fructus viticis of health value, Edgeworthia chrysantha are used for raw material, after respective pretreatment, through preparing fermented grain, sealing and fermenting, secondary fermentation, microwave radiation and the brewage process of sterilization, the health liquor of excellent in color is produced, the deep processing for not being only raw material provides effective solution, the nutrition of raw material is also effectively remained, with dispelling wind and heat from the body, head clearing, the health-care effect such as stimulate the circulation of the blood and cause the muscles and joints to relax, and there are the local flavor and mouthfeel of uniqueness, be worth with the larger market development.
Description
Technical field
The present invention relates to a kind of brewing method of health liquor, more particularly, to a kind of side of brewageing of fructus viticis Edgeworthia chrysantha health liquor
Method.
Background technology
Fructus viticis, Chinese medicine name.Alias：Wild pepper reality, Jing Zi, FRUCTUS VITICIS, turnip, wild pepper, white back fungus.Originate as horsewhip
Careless section plant Vitex rotundifolia or the dry mature fruit of wild pepper.Main product is saved in Shandong, Jiangxi, Zhejiang, Fujian etc..Pungent, hardship, property
It is slightly cold.Return lung, bladder, Liver Channel.Its primary efficacy is dispelling wind and heat from the body, head clearing, joint at dehumidifying.It is usually used in exogenous headache,
Polarization head wind, the mesh that swoons is dark, many tear of red eyes, pain, gingivitis, arthritis with fixed pain caused by dampness contraction in mesh eyeball.《Collected statements on the herbal foundation》：" fructus viticis, main head
The medicine of all wind diseases in face.Preceding ancient main tonneau nine orifices, profit joint living, improving eyesight heavily fortified point tooth, the heresy of removing cold and wind wind-heat.Its pungent-warm gently dissipates,
It is floating and up, therefore all cards of the empty wind of the main head of institute.For pushing away its logical nine orifices, sharp joint, therefore later age controls arthritis with fixed pain caused by dampness contraction, cold hernia tinea pedis,
Enter soup dissipate in, repeatly with proving effective, head top is not limited to again.”
Edgeworthia chrysantha, is Thymelaeceae, Edgeworthia chrysantha platymiscium, and stem hide fiber can do fine paper and synthetic cotton raw material, and complete stool is used as medicine can relaxing muscles and tendons work
Network, anti-inflammatory analgetic can control traumatic injury, rheumatalgia；Also veterinary drug can be made, ox bruise is controlled.Also it can cultivate for viewing and admiring.Root：Relaxing muscles and tendons is lived
Network, swelling and pain relieving.For rheumatic arthralgia, pain in the back；Traumatic injury is controlled in external application, fracture.Flower：Dispelling pathogenic wind for improving eyesight.For hot eyes pain
Bitterly, yctalopia.
At present, application of the people to fructus viticis predominantly stays in medicinal aspect, and food development is carried out to it and still locates to originate rank
Section, uses fructus viticis, Edgeworthia chrysantha for raw material, is processed into health liquor, has no relevant report and Related product listing.
The content of the invention
It is an object of the invention to provide one kind using fructus viticis, Edgeworthia chrysantha as primary raw material, the fructus viticis Edgeworthia chrysantha produced is protected
The method of strong wine, an effective way is provided for the deep processing of fructus viticis, Edgeworthia chrysantha.
The technical scheme adopted by the invention to solve the technical problem is that：A kind of side of brewageing of fructus viticis Edgeworthia chrysantha health liquor
Method, it uses following steps：
A, fructus viticis pretreatment：The fructus viticis of high-quality is selected, a little Chinese sumac and the fruit of Chinese magnoliavine is added, cleaned after impurity elimination, cold pressing is squeezed,
Fructus viticis juice and material residue is made；Then low temperature liquid nitrogen crushing technology is utilized, material residue is crushed under -12 DEG C of cryogenic conditions,
It is 100mL/min to set liquid nitrogen input, and pomace input is 80g/min, is crushed to 120 mesh, and fructus viticis fine powder is made；
B, Edgeworthia chrysantha pretreatment：High-quality fresh Edgeworthia chrysantha root and oriental paperbush flower are chosen, after being eluted with clear water, fixing carries out break process,
Freeze-drying, broken wall is crushed, and Edgeworthia chrysantha fine powder is made；
C, preparation fermented grain：The black tartary buckwheat of full grains is taken, appropriate dregs of beans and coix seed is added, moistens water rear peeling, is then stranding into
End, adds fructus viticis fine powder and Edgeworthia chrysantha fine powder, and the dry perfume of frying is put into brew kettle, adds the water of 2 times of black tartary buckwheat weight, be heated to
55 DEG C, the amylase of matrix weight 0.45% and 1% honey are added, is stirred, kept for 1 hour, when pol is up to 12 Baumes
Terminate when spending, fermented grain is made；
D, sealing and fermenting：By the active dry yeast water activation after freeze-drying, activated yeast mixture is obtained；Added into fermented grain climing
Jing Zi juice, is well mixed, and adds 6% activated yeast mixture, enters and sealing and fermenting is carried out in rotor fermenter, raw material is fully sent out
Ferment, temperature control is at 30 DEG C, and the time is 8 days；
E, secondary fermentation：Zymotic fluid and filter residue is made after press filtration in karusen；3% activated yeast mixture is added into filter residue, is carried out
Secondary fermentation, temperature control 5 days time, obtains filtrate, merged with zymotic fluid, wine liquid is made at 35 DEG C after filtering；
F, microwave radiation：Carry out microwave treatment after wine liquid is shaken, it is 800r/min to set concussion frequency, the concussion time is
12min, microwave frequency is 800MHz, and the microwave time is 25s, finished product wine；
G, sterilization：Finished wine is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.
Beneficial effect：The present invention uses the high fructus viticis of health value, Edgeworthia chrysantha for raw material, after respective pretreatment, through preparing
Fermented grain, sealing and fermenting, secondary fermentation, microwave radiation and the brewage process of sterilization, produce the health liquor of excellent in color, no
Only the deep processing of raw material provides effective solution, also effectively remains the nutrition of raw material, with dispelling wind and heat from the body, clearly
The sharp head, the health-care effect such as stimulate the circulation of the blood and cause the muscles and joints to relax, and have the local flavor and mouthfeel of uniqueness, it is worth with the larger market development.
Embodiment
Embodiment 1：
A kind of brewing method of fructus viticis Edgeworthia chrysantha health liquor, it uses following steps：
A, fructus viticis pretreatment：The fructus viticis of high-quality is selected, a little cassia seed and radish seed is added, cleaned after impurity elimination, cold pressing is squeezed,
Fructus viticis juice and material residue is made；Then low temperature liquid nitrogen crushing technology is utilized, material residue is crushed under -12 DEG C of cryogenic conditions,
It is 100mL/min to set liquid nitrogen input, and pomace input is 80g/min, is crushed to 120 mesh, and fructus viticis fine powder is made；
B, Edgeworthia chrysantha pretreatment：High-quality fresh Edgeworthia chrysantha root and oriental paperbush flower are chosen, a little Flos Magnoliae Officinalis and radix scutellariae is added, is eluted with clear water
Afterwards, finish, carry out break process, freeze-drying, broken wall is crushed, and Edgeworthia chrysantha fine powder is made；
C, preparation fermented grain：The black tartary buckwheat of full grains is taken, appropriate black soya bean and Semen sesami nigrum is added, moistens water rear peeling, is then stranding into
End, adds fructus viticis fine powder and Edgeworthia chrysantha fine powder, and the dry perfume of frying is put into brew kettle, adds the water of 2 times of black tartary buckwheat weight, be heated to
45 DEG C, the amylase of matrix weight 0.35% and 2% honey are added, is stirred, kept for 2 hours, when pol is up to 10 Baumes
Terminate when spending, fermented grain is made；
D, sealing and fermenting：By the active dry yeast water activation after freeze-drying, activated yeast mixture is obtained；Added into fermented grain climing
Jing Zi juice, is well mixed, and adds 7% activated yeast mixture, enters and sealing and fermenting is carried out in rotor fermenter, raw material is fully sent out
Ferment, temperature control is at 35 DEG C, and the time is 7 days；
E, secondary fermentation：Zymotic fluid and filter residue is made after press filtration in karusen；3% activated yeast mixture is added into filter residue, is carried out
Secondary fermentation, temperature control 5 days time, obtains filtrate, merged with zymotic fluid, wine liquid is made at 35 DEG C after filtering；
F, microwave radiation：Carry out microwave treatment after wine liquid is shaken, it is 800r/min to set concussion frequency, the concussion time is
12min, microwave frequency is 800MHz, and the microwave time is 25s, finished product wine；
G, sterilization：Finished wine is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.
Embodiment 2：
A kind of brewing method of fructus viticis Edgeworthia chrysantha health liquor, it uses following steps：
A, fructus viticis pretreatment：The fructus viticis of high-quality is selected, a little mysorethorn fruit and hoveniae semoveniae semen is added, cleans after impurity elimination, cold pressing is squeezed,
Fructus viticis juice and material residue is made；Then low temperature liquid nitrogen crushing technology is utilized, material residue is crushed under -15 DEG C of cryogenic conditions,
It is 120mL/min to set liquid nitrogen input, and pomace input is 100g/min, is crushed to 100 mesh, and fructus viticis fine powder is made；
B, Edgeworthia chrysantha pretreatment：High-quality fresh Edgeworthia chrysantha root and oriental paperbush flower are chosen, a little mysorethorn flower and Canton love-pea vine is added, is drenched with clear water
After washing, fixing carries out break process, and freeze-drying, broken wall is crushed, and Edgeworthia chrysantha fine powder is made；
C, preparation fermented grain：The black tartary buckwheat of full grains is taken, appropriate dregs of beans and coix seed is added, moistens water rear peeling, is then stranding into
End, adds fructus viticis fine powder and Edgeworthia chrysantha fine powder, and the dry perfume of frying is put into brew kettle, adds the water of 3 times of black tartary buckwheat weight, be heated to
55 DEG C, the amylase of matrix weight 0.45% and 1% honey are added, is stirred, kept for 1 hour, when pol is up to 12 Baumes
Terminate when spending, fermented grain is made；
D, sealing and fermenting：By the active dry yeast water activation after freeze-drying, activated yeast mixture is obtained；Added into fermented grain climing
Jing Zi juice, is well mixed, and adds 6% activated yeast mixture, enters and sealing and fermenting is carried out in rotor fermenter, raw material is fully sent out
Ferment, temperature control is at 30 DEG C, and the time is 8 days；
E, secondary fermentation：Zymotic fluid and filter residue is made after press filtration in karusen；3% activated yeast mixture is added into filter residue, is carried out
Secondary fermentation, temperature control 5 days time, obtains filtrate, merged with zymotic fluid, wine liquid is made at 35 DEG C after filtering；
F, microwave radiation：Carry out microwave treatment after wine liquid is shaken, it is 850r/min to set concussion frequency, the concussion time is
12min, microwave frequency is 450MHz, and the microwave time is 25s, finished product wine；
G, sterilization：Finished wine is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.Embodiment 3：
A kind of brewing method of fructus viticis Edgeworthia chrysantha health liquor, it uses following steps：
A, fructus viticis pretreatment：The fructus viticis of high-quality is selected, a little chinaberry and FRUCTUS TOOSENDAN is added, cleaned after impurity elimination, cold pressing is squeezed,
Fructus viticis juice and material residue is made；Then low temperature liquid nitrogen crushing technology is utilized, material residue is crushed under -20 DEG C of cryogenic conditions,
It is 200mL/min to set liquid nitrogen input, and pomace input is 150g/min, is crushed to 120 mesh, and fructus viticis fine powder is made；
B, Edgeworthia chrysantha pretreatment：High-quality fresh Edgeworthia chrysantha root and oriental paperbush flower are chosen, a little Chinese tamarisk tops and radix cynanchi atrati is added, is eluted with clear water
Afterwards, finish, carry out break process, freeze-drying, broken wall is crushed, and Edgeworthia chrysantha fine powder is made；
C, preparation fermented grain：The sorghum of full grains is taken, appropriate corn and formal little slender bamboo wheat is added, moistens water rear peeling, is then stranding into end, plus
Enter fructus viticis fine powder and Edgeworthia chrysantha fine powder, the dry perfume of frying is put into brew kettle, adds the water of 2 times of sorghum weight, be heated to 55 DEG C, then
The amylase and 1% honey of matrix weight 0.45% are added, is stirred, is kept for 1 hour, is tied when pol is up to 12 Baume degrees
Beam, is made fermented grain；
D, sealing and fermenting：By the active dry yeast water activation after freeze-drying, activated yeast mixture is obtained；Added into fermented grain climing
Jing Zi juice, is well mixed, and adds 6% activated yeast mixture, enters and sealing and fermenting is carried out in rotor fermenter, raw material is fully sent out
Ferment, temperature control is at 28 DEG C, and the time is 10 days；
E, secondary fermentation：Zymotic fluid and filter residue is made after press filtration in karusen；3% activated yeast mixture is added into filter residue, is carried out
Secondary fermentation, temperature control 10 days time, obtains filtrate, merged with zymotic fluid, wine liquid is made at 25 DEG C after filtering；
F, microwave radiation：Carry out microwave treatment after wine liquid is shaken, it is 1500r/min to set concussion frequency, the concussion time is
5min, microwave frequency is 1200MHz, and the microwave time is 15s, finished product wine；
G, sterilization：Finished wine is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.
Embodiment 4：
A kind of brewing method of fructus viticis Edgeworthia chrysantha health liquor, it uses following steps：
A, fructus viticis pretreatment：The fructus viticis of high-quality is selected, a little fruit of Cherokee rose and semen litchi is added, cleaned after impurity elimination, cold pressing is squeezed,
Fructus viticis juice and material residue is made；Then low temperature liquid nitrogen crushing technology is utilized, material residue is crushed under -12 DEG C of cryogenic conditions,
It is 100mL/min to set liquid nitrogen input, and pomace input is 80g/min, is crushed to 120 mesh, and fructus viticis fine powder is made；
B, Edgeworthia chrysantha pretreatment：High-quality fresh Edgeworthia chrysantha root and oriental paperbush flower are chosen, a little Radix picrorrhizae and Verbena officinalis is added, is drenched with clear water
After washing, fixing carries out break process, and freeze-drying, broken wall is crushed, and Edgeworthia chrysantha fine powder is made；
C, preparation fermented grain：The black tartary buckwheat of full grains is taken, appropriate dregs of beans and coix seed is added, moistens water rear peeling, is then stranding into
End, adds fructus viticis fine powder and Edgeworthia chrysantha fine powder, and the dry perfume of frying is put into brew kettle, adds the water of 2 times of black tartary buckwheat weight, be heated to
55 DEG C, the amylase of matrix weight 0.45% and 1% honey are added, is stirred, kept for 1 hour, when pol is up to 12 Baumes
Terminate when spending, fermented grain is made；
D, sealing and fermenting：By the active dry yeast water activation after freeze-drying, activated yeast mixture is obtained；Added into fermented grain climing
Jing Zi juice, is well mixed, and adds 6% activated yeast mixture, enters and sealing and fermenting is carried out in rotor fermenter, raw material is fully sent out
Ferment, temperature control is at 30 DEG C, and the time is 8 days；
E, secondary fermentation：Zymotic fluid and filter residue is made after press filtration in karusen；3% activated yeast mixture is added into filter residue, is carried out
Secondary fermentation, temperature control 5 days time, obtains filtrate, merged with zymotic fluid, wine liquid is made at 35 DEG C after filtering；
F, microwave radiation：Carry out microwave treatment after wine liquid is shaken, it is 800r/min to set concussion frequency, the concussion time is
12min, microwave frequency is 800MHz, and the microwave time is 25s, finished product wine；
G, sterilization：Finished wine is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.
Embodiment 5：
A kind of brewing method of fructus viticis Edgeworthia chrysantha health liquor, it uses following steps：
A, fructus viticis pretreatment：The fructus viticis of high-quality is selected, a little Rui cores and turnip seed is added, cleaned after impurity elimination, cold pressing is squeezed, system
Obtain fructus viticis juice and material residue；Then low temperature liquid nitrogen crushing technology is utilized, material residue is crushed under -22 DEG C of cryogenic conditions, if
Liquid nitrogen input is put for 180mL/min, pomace input is 120g/min, is crushed to 120 mesh, fructus viticis fine powder is made；
B, Edgeworthia chrysantha pretreatment：High-quality fresh Edgeworthia chrysantha root and oriental paperbush flower are chosen, a little cortex acanthopanacis and saline cistanche is added, is drenched with clear water
After washing, fixing carries out break process, and freeze-drying, broken wall is crushed, and Edgeworthia chrysantha fine powder is made；
C, preparation fermented grain：The black tartary buckwheat of full grains is taken, appropriate cavings and almond is added, moistens water rear peeling, is then stranding into end,
Fructus viticis fine powder and Edgeworthia chrysantha fine powder are added, the dry perfume of frying is put into brew kettle, adds the water of 2 times of black tartary buckwheat weight, be heated to 55
DEG C, the amylase of matrix weight 0.45% and 1% honey are added, is stirred, is kept for 1 hour, when pol is up to 12 Baume degrees
When terminate, be made fermented grain；
D, sealing and fermenting：By the active dry yeast water activation after freeze-drying, activated yeast mixture is obtained；Added into fermented grain climing
Jing Zi juice, is well mixed, and adds 6% activated yeast mixture, enters and sealing and fermenting is carried out in rotor fermenter, raw material is fully sent out
Ferment, temperature control is at 30 DEG C, and the time is 8 days；
E, secondary fermentation：Zymotic fluid and filter residue is made after press filtration in karusen；3% activated yeast mixture is added into filter residue, is carried out
Secondary fermentation, temperature control 5 days time, obtains filtrate, merged with zymotic fluid, wine liquid is made at 35 DEG C after filtering；
F, microwave radiation：Carry out microwave treatment after wine liquid is shaken, it is 800r/min to set concussion frequency, the concussion time is
12min, microwave frequency is 800MHz, and the microwave time is 25s, finished product wine；
G, sterilization：Finished wine is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of brewing method of fructus viticis Edgeworthia chrysantha health liquor, it is characterised in that use following steps：
A, fructus viticis pretreatment：The fructus viticis of high-quality is selected, a little Chinese sumac and the fruit of Chinese magnoliavine is added, cleaned after impurity elimination, cold pressing is squeezed,
Fructus viticis juice and material residue is made；Then low temperature liquid nitrogen crushing technology is utilized, material residue is crushed under -12 DEG C of cryogenic conditions,
It is 100mL/min to set liquid nitrogen input, and pomace input is 80g/min, is crushed to 120 mesh, and fructus viticis fine powder is made；
B, Edgeworthia chrysantha pretreatment：High-quality fresh Edgeworthia chrysantha root and oriental paperbush flower are chosen, after being eluted with clear water, fixing carries out break process,
Freeze-drying, broken wall is crushed, and Edgeworthia chrysantha fine powder is made；
C, preparation fermented grain：The black tartary buckwheat of full grains is taken, appropriate dregs of beans and coix seed is added, moistens water rear peeling, is then stranding into
End, adds fructus viticis fine powder and Edgeworthia chrysantha fine powder, and the dry perfume of frying is put into brew kettle, adds the water of 2 times of black tartary buckwheat weight, be heated to
55 DEG C, the amylase of matrix weight 0.45% and 1% honey are added, is stirred, kept for 1 hour, when pol is up to 12 Baumes
Terminate when spending, fermented grain is made；
D, sealing and fermenting：By the active dry yeast water activation after freeze-drying, activated yeast mixture is obtained；Added into fermented grain climing
Jing Zi juice, is well mixed, and adds 6% activated yeast mixture, enters and sealing and fermenting is carried out in rotor fermenter, raw material is fully sent out
Ferment, temperature control is at 30 DEG C, and the time is 8 days；
E, secondary fermentation：Zymotic fluid and filter residue is made after press filtration in karusen；3% activated yeast mixture is added into filter residue, is carried out
Secondary fermentation, temperature control 5 days time, obtains filtrate, merged with zymotic fluid, wine liquid is made at 35 DEG C after filtering；
F, microwave radiation：Carry out microwave treatment after wine liquid is shaken, it is 800r/min to set concussion frequency, the concussion time is
12min, microwave frequency is 800MHz, and the microwave time is 25s, finished product wine；
G, sterilization：Finished wine is carried out sealing filling after ultraviolet sterilization, immediately with vial, as finished product.
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| CN201710370118.7A CN107034080A (en) | 2017-05-23 | 2017-05-23 | The brewing method of fructus viticis Edgeworthia chrysantha health liquor |
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| CN201710370118.7A CN107034080A (en) | 2017-05-23 | 2017-05-23 | The brewing method of fructus viticis Edgeworthia chrysantha health liquor |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085750A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | A kind of processing method of Rhizoma Bistortae Radix ziziphi mauritianae health promoting wine |
| CN106085731A (en) * | 2016-08-28 | 2016-11-09 | 余芳 | A kind of brewing method of Radix Tinosporae health care ginger wine |
| CN106221999A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The brewing method of Radix Tinosporae health care ginger wine |
-
2017
- 2017-05-23 CN CN201710370118.7A patent/CN107034080A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085750A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | A kind of processing method of Rhizoma Bistortae Radix ziziphi mauritianae health promoting wine |
| CN106221999A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The brewing method of Radix Tinosporae health care ginger wine |
| CN106085731A (en) * | 2016-08-28 | 2016-11-09 | 余芳 | A kind of brewing method of Radix Tinosporae health care ginger wine |
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