CN107177461A - A kind of ginseng, honey persimmon wine and preparation method thereof - Google Patents
A kind of ginseng, honey persimmon wine and preparation method thereof Download PDFInfo
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- CN107177461A CN107177461A CN201710528564.6A CN201710528564A CN107177461A CN 107177461 A CN107177461 A CN 107177461A CN 201710528564 A CN201710528564 A CN 201710528564A CN 107177461 A CN107177461 A CN 107177461A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 34
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 28
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 28
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 28
- 235000014101 wine Nutrition 0.000 title claims abstract description 27
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 18
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000131316 Panax pseudoginseng Species 0.000 title 1
- 241000208340 Araliaceae Species 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 240000000077 Diospyros montana Species 0.000 claims abstract description 17
- 230000032683 aging Effects 0.000 claims abstract description 16
- 238000003483 aging Methods 0.000 claims abstract description 16
- 235000020710 ginseng extract Nutrition 0.000 claims abstract description 15
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 230000008676 import Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 230000001476 alcoholic effect Effects 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- 238000005374 membrane filtration Methods 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 230000036039 immunity Effects 0.000 abstract description 5
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000019990 fruit wine Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 239000003814 drug Substances 0.000 description 4
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 229930182470 glycoside Natural products 0.000 description 2
- 150000002338 glycosides Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000003421 Dianthus chinensis Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000012287 Prolapse Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000010437 gem Substances 0.000 description 1
- 229910001751 gemstone Inorganic materials 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- 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)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Pharmacology & Pharmacy (AREA)
- Biochemistry (AREA)
- Epidemiology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Insects & Arthropods (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Animal Behavior & Ethology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Animal Husbandry (AREA)
- Alternative & Traditional Medicine (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of ginseng, honey persimmon wine and preparation method thereof, it is made up of the raw material of following weight：900~1200 parts of mountain persimmon, 0.02~0.05 part of pectase, 0.1~0.2 part of import active dry yeast, 20~50 parts of honey, 1~2 part of sulfur dioxide, 3~8 parts of Ginseng extract, preparation method includes following preparation process：Component, just fermentation, main fermentation, ageing and filtering packing are weighed, the invention belongs to fruit wine processing and manufacturing technical field, specifically the healthy ginseng, honey persimmon wine of body immunity, anti-aging, beneficial cardiovascular and cerebrovascular can be improved there is provided a kind of.
Description
Technical field
The invention belongs to fruit wine processing and manufacturing technical field, a kind of ginseng, honey persimmon wine and its preparation side are specifically referred to
Method.
Background technology
Ginseng is described as the king of hundred grass, with abundant medicinal function and extensive healthcare function, is listed in the top grade of Chinese herbal medicine,
The good reputation of " national treasure " is have, is a bright jewel in China's Chinese herbal medicine.Chinese medicine is the rarity of the Chinese nation, and ginseng is used as biography
The part of system medicine, it is in the various diseases of prophylactic treatment, and the advantage and effect particularly in terms of difficult and complicated cases are in the world
Obtain extensive approval.The general of the medicinal plant extraction in plant category as Chinese medicine part has been put into it in European ginseng
Read, due to its part active ingredient intellectual and can quantify and receive accreditation by various countries.Ginseng is rich in panaxoside, peptide, ammonia
The nutritional ingredients such as base acid, organic germanium, polysaccharide body, cellulose, China pink glycosides, selenium.Ginseng reinforces vital energy, prevent prolapse, promote the production of body fluid, calm the nerves,
The effect of intelligence development.Its main effect is anti-aging, prevents artery sclerosis, improve hyperlipidemia, improve liver function, prevent radiation
Line loss wound, raising immunity of organisms, antithrombotic, elimination pressure, hypoglycemic, hypotensive, anticancer, dispelling fatigue etc..Ginseng is applicable
Scope widely and effect significantly, ginseng acts not only as medicine, is also used as health food, life in 5 years 2012 with
Lower artificial growth ginseng is approved as new resource food by the Ministry of Public Health.
More than annual 30 ten thousand tons of the yield of China's honey, the main component of honey is Fructus Kaki glycoside and fructose, and contains what is enriched
Enzyme, protein, amino acid, vitamin and mineral matter etc., with very high nutritive value and health-care effect.Modern scientific research
It was found that honey have cosmetologys, anti-inflammation, promotion organization regeneration, promote digestion, raising immunity, liver protection, it is antifatigue, change
Kind sleep, the effect promoted longevity, the crowd that bee product is taken in recent years are more and more more, and what is had is processed into honey various food
Take；Have it is direct honey is made hydromel to take, but this hydromel sugar content is higher, hypertension, diabetes patient
Group is difficult to take, and nutritional ingredient is relatively simple, plays a part of physical fitness in healthcare smaller.
The content of the invention
To solve above-mentioned existing problem, it is an object of the invention to provide one kind can improve body immunity, anti-aging,
The ginseng, honey persimmon wine of beneficial cardiovascular and cerebrovascular health.
1. the technical scheme that the present invention takes is as follows：A kind of ginseng, honey persimmon wine, it is by following weight
Raw material is made：900~1200 parts of mountain persimmon, 0.02~0.05 part of pectase, 0.1~0.2 part of import active dry yeast, honey 20
~50 parts, 1~2 part of sulfur dioxide, 3~8 parts of Ginseng extract.
Preferably, the Ginseng extract is the preparation technology of 5 years raw Ginseng extracts, wherein Ginseng extract
It is as follows：Take the section of 50 parts of ginseng, will section 50% ethanol solution heating and refluxing extraction four times, backflow 1.5~3 hours every time,
Merge extract solution, the half that extract solution is concentrated into volume obtains concentrated extracting solution, concentrated extracting solution is added to 10 times under agitation
The ethanol of amount, stands 24 hours, takes supernatant, and supernatant temperature control is concentrated into the thick paste i.e. people that density is 1.20 at 70~75 DEG C
Join extract solution, refrigeration is standby.
The invention provides a kind of preparation method of ginseng, honey persimmon wine, it is prepared from by following steps：
（1）Weigh component：Each component is weighed by above-mentioned raw materials weight；
（2）Just fermentation：The artificial harvesting of mountain persimmon warp, sorting removal of impurities, destemming are crushed, control destemming rate reaches that more than 90% obtains mountain
Persimmon is starched, and is fermented 7~15 days at the beginning of pectase, import active dry yeast, low temperature are added in then being starched to mountain persimmon, just ferment temperature control
For 15~20 DEG C；
（3）Main fermentation：Residual sugar amount in the mountain persimmon slurry of above-mentioned just fermentation is determined, is separated when residual sugar amount is 4~10g/l,
Alcoholic strength is determined to the zymotic fluid of separation, addition honey weight, after measured 1.8 grams are calculated according to the alcoholic strength of finished wine and pol
Enter main fermentation after sugar conversion 1%vol alcohol, addition honey, freezed when alcoholic strength reaches finished wine alcoholic strength, cryogenic temperature
Control is filtered to remove import active dry yeast at subzero 2~5 DEG C, and addition sulfur dioxide terminates fermentation；
（4）Ageing：Slurry after above-mentioned main fermentation is placed in stainless cylinder of steel and oak barrel and carries out ageing, the ageing time be 6~
18 months；
（5）Filtering packing：After ageing terminates, into the slurry after above-mentioned ageing, addition Ginseng extract is deployed into semi-finished product wine,
Filtered through diatomite-cardboard filter -1 micron membrane filtration -0.45 micron membrane filtration is-filling-can be obtained after playing plug-sterilization
Ginseng, honey persimmon wine.
Further, step（5）Middle sterilisation step, it is 65~75 DEG C to control temperature.
Using having the beneficial effect that the above-mentioned technical proposal present invention is obtained：The ginseng, honey persimmon wine of the present invention, is selected
High-quality mountain persimmon is raw material, addition honey and Ginseng extract, the ginseng, honey persimmon wine that this formula is brewageed, long-term consumption
Body immunity, anti-aging, beneficial cardiovascular and cerebrovascular health can be improved.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
A kind of ginseng, honey persimmon wine, it is made up of the raw material of following weight：1000 parts of mountain persimmon, pectase
0.03 part, 0.15 part of import active dry yeast, 30 parts of honey, 1.5 parts of sulfur dioxide, 5 parts of Ginseng extract.
The preparation method of this ginseng, honey persimmon wine, is prepared from by following steps：
（1）Weigh component：Each component is weighed by above-mentioned raw materials weight；
（2）Just fermentation：The artificial harvesting of mountain persimmon warp, sorting removal of impurities, destemming are crushed, control destemming rate reaches that more than 90% obtains mountain
Persimmon is starched, and is fermented 7~15 days at the beginning of pectase, import active dry yeast, low temperature are added in then being starched to mountain persimmon, just ferment temperature control
For 15~20 DEG C；
（3）Main fermentation：Residual sugar amount in the mountain persimmon slurry of above-mentioned just fermentation is determined, is separated when residual sugar amount is 4~10g/l,
Alcoholic strength is determined to the zymotic fluid of separation, addition honey weight, after measured 1.8 grams are calculated according to the alcoholic strength of finished wine and pol
Enter main fermentation after sugar conversion 1%vol alcohol, addition honey, freezed when alcoholic strength reaches finished wine alcoholic strength, cryogenic temperature
Control is filtered to remove import active dry yeast at subzero 2~5 DEG C, and addition sulfur dioxide terminates fermentation；
（4）Ageing：Slurry after above-mentioned main fermentation is placed in stainless cylinder of steel and oak barrel and carries out ageing, the ageing time be 6~
18 months；
（5）Filtering packing：After ageing terminates, into the slurry after above-mentioned ageing, addition Ginseng extract is deployed into semi-finished product wine,
Filtered through diatomite-cardboard filter -1 micron membrane filtration -0.45 micron membrane filtration is-filling-can be obtained after playing plug-sterilization
Ginseng, honey persimmon wine.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (3)
1. a kind of ginseng, honey persimmon wine, it is characterised in that it is made up of the raw material of following weight：Mountain persimmon 900
~1200 parts, 0.02~0.05 part of pectase, 0.1~0.2 part of import active dry yeast, 20~50 parts of honey, sulfur dioxide 1~
2 parts, 3~8 parts of Ginseng extract.
2. a kind of ginseng, honey persimmon wine according to claim 1, it is characterised in that the Ginseng extract is life in 5 years
Ginseng extract, the preparation technology of Ginseng extract is as follows：50 parts of sections of ginseng are taken, section is heated back with 50% ethanol solution
Stream is extracted four times, is flowed back 1.5~3 hours every time, merges extract solution, and the half that extract solution is concentrated into volume obtains concentration extraction
Liquid, concentrated extracting solution is added under agitation the ethanol of 10 times of amounts, is stood 24 hours, supernatant is taken, by supernatant temperature control 70
~75 DEG C are concentrated into the thick paste i.e. Ginseng extract that density is 1.20, and refrigeration is standby.
3. a kind of preparation method of ginseng, honey persimmon wine, it is characterised in that be prepared from by following steps：（1）Weigh component：
Each component is weighed by above-mentioned raw materials weight；（2）Just fermentation：Mountain persimmon is broken through artificial harvesting, sorting removal of impurities, destemming
It is broken, control destemming rate reach more than 90% mountain persimmon slurry, add pectase in then being starched to mountain persimmon, import active dry yeast,
Fermented 7~15 days at the beginning of low temperature, just fermentation temperature control is 15~20 DEG C；（3）Main fermentation：Determine residual in the mountain persimmon slurry of above-mentioned just fermentation
Sugar amount, is separated when residual sugar amount is 4~10g/l, alcoholic strength is determined to the zymotic fluid of separation, according to the alcoholic strength of finished wine
Addition honey weight is calculated with pol, after measured 1.8 grams of sugar conversion 1%vol alcohol, enter main fermentation after addition honey, treat alcohol
Degree is freezed when reaching finished wine alcoholic strength, and cryogenic temperature is controlled at subzero 2~5 DEG C, is filtered to remove import active dry yeast, is added
Sulfur dioxide terminates fermentation；（4）Ageing：Slurry after above-mentioned main fermentation is placed in stainless cylinder of steel and oak barrel and carries out ageing,
The ageing time is 6~18 months；（5）Filtering packing：After ageing terminates, Ginseng extract tune is added into the slurry after above-mentioned ageing
Semi-finished product wine is made into, filter through diatomite-cardboard filter -1 micron membrane filtration -0.45 micron membrane filtration is-filling-beats
Ginseng, honey persimmon wine can be obtained after plug-sterilization.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710528564.6A CN107177461A (en) | 2017-06-29 | 2017-06-29 | A kind of ginseng, honey persimmon wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710514732.6A CN107267357A (en) | 2017-06-29 | 2017-06-29 | A kind of ginseng honey persimmon wine and preparation method thereof |
| CN201710528564.6A CN107177461A (en) | 2017-06-29 | 2017-06-29 | A kind of ginseng, honey persimmon wine and preparation method thereof |
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| CN201710514732.6A Division CN107267357A (en) | 2017-06-29 | 2017-06-29 | A kind of ginseng honey persimmon wine and preparation method thereof |
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| CN201710528595.1A Pending CN107974387A (en) | 2017-06-29 | 2017-06-29 | A kind of ginseng, honey persimmon wine and preparation method thereof |
| CN201710528564.6A Pending CN107177461A (en) | 2017-06-29 | 2017-06-29 | A kind of ginseng, honey persimmon wine and preparation method thereof |
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| CN105695275A (en) * | 2014-11-25 | 2016-06-22 | 黄梅县大河酒厂 | Preparation method of persimmon wine |
| CN106635631A (en) * | 2016-12-09 | 2017-05-10 | 安徽金钗石斛有限公司 | Health fruit wine |
| CN106867739A (en) * | 2017-03-28 | 2017-06-20 | 吉林省铁马商贸有限公司 | A kind of ginseng, honey grape wine and preparation method thereof |
-
2017
- 2017-06-29 CN CN201710514732.6A patent/CN107267357A/en active Pending
- 2017-06-29 CN CN201710528595.1A patent/CN107974387A/en active Pending
- 2017-06-29 CN CN201710528564.6A patent/CN107177461A/en active Pending
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|---|---|---|---|---|
| CN102086432A (en) * | 2009-12-07 | 2011-06-08 | 浙江大学 | Production technique of persimmon mead |
| KR20130106179A (en) * | 2012-03-19 | 2013-09-27 | 김신유 | Grappa from apple pomace and red ginseng pomace and making process thereof |
| CN103756827A (en) * | 2013-09-11 | 2014-04-30 | 青岛龙梅机电技术有限公司 | Ginseng grape wine and preparation method thereof |
| CN105695275A (en) * | 2014-11-25 | 2016-06-22 | 黄梅县大河酒厂 | Preparation method of persimmon wine |
| CN104988017A (en) * | 2015-07-28 | 2015-10-21 | 常熟市玉液商贸有限公司 | Health-care fruit wine and preparation method thereof |
| CN106635631A (en) * | 2016-12-09 | 2017-05-10 | 安徽金钗石斛有限公司 | Health fruit wine |
| CN106867739A (en) * | 2017-03-28 | 2017-06-20 | 吉林省铁马商贸有限公司 | A kind of ginseng, honey grape wine and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN107267357A (en) | 2017-10-20 |
| CN107974387A (en) | 2018-05-01 |
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