CN107212357A - 一种调味增香料酒的制备方法 - Google Patents
一种调味增香料酒的制备方法 Download PDFInfo
- Publication number
- CN107212357A CN107212357A CN201710361478.0A CN201710361478A CN107212357A CN 107212357 A CN107212357 A CN 107212357A CN 201710361478 A CN201710361478 A CN 201710361478A CN 107212357 A CN107212357 A CN 107212357A
- Authority
- CN
- China
- Prior art keywords
- parts
- cooking wine
- preparation
- added
- filtered
- 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
- 238000010411 cooking Methods 0.000 title claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 claims abstract description 6
- 241000026010 Dendrobium candidum Species 0.000 claims abstract description 6
- 244000133098 Echinacea angustifolia Species 0.000 claims abstract description 6
- 235000014134 echinacea Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 4
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 4
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 108010089934 carbohydrase Proteins 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 239000006286 aqueous extract Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 108010084185 Cellulases Proteins 0.000 claims description 2
- 102000005575 Cellulases Human genes 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 230000005784 autoimmunity Effects 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 235000007319 Avena orientalis Nutrition 0.000 abstract 1
- 235000007558 Avena sp Nutrition 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000001760 fusel oil Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种调味增香料酒的制备方法,其主要是由桂圆、黑豆、铁皮石斛、紫锥菊、糯米粉、高粱、燕麦仁、食盐、低聚乳果糖等制成;本发明制备的料酒色泽金黄琥珀色,清亮透明有光泽,酒香幽雅、芬芳,口感爽口、无异味,在提供了人体所需的钙、磷、铁、维生素C及其他微量元素,保证人体营养所需成分之外,还添加了铁皮石斛和紫锥菊,含有多种活性成分,可刺激人体内白细胞等免疫细胞活力,提高机体自身免疫力。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种调味增香料酒的制备方法。
背景技术
料酒是烹饪用酒的称呼,香气馥郁芬芳,味道甘香醇厚。烹调时加入料酒,不但能有效去除鱼、肉的腥膻味,且可让菜式增香添味;料酒的成分主要有酒精、糖分、糊精、有机酸类、氨基酸、酯类、醛类、杂醇油及浸出物等,其酒精浓度低,含量在15% 以下,而酯类含量高,富含氨基酸,所以香味浓郁,味道醇厚,在烹制菜肴中使用广泛料酒的调味作用主要为去腥、增香,料酒可以增加食物的香味,去腥解腻,同时,它还富含多种人体必需的营养成分,甚至还可以减少烹饪对蔬菜中叶绿素的破坏。料酒含有人体必需的 8 种氨基酸,这 8种必需氨基酸都是人体不能自行合成的, 需要从饮食里面来提供;它们在被加热时,可以产生多种果香花香和烤面包的味道。还可以产生大脑神经传递物质,改善睡眠,有助于人体脂肪酸的合成,对儿童的身体发育也有好处。但目前大多数的料酒都是仅仅在烹饪中增香去腥,功能单一,并且缺少保健功能。
发明内容
为了缓解现有技术的不足和缺陷,本发明的目的在于提供一种调味增香料酒的制备方法。
为了实现上述目的,本发明采用如下技术方案:
调味增香料酒的制备方法,包括以下内容:
(1)称取桂圆12-15份、黑豆20-25份,洗净后混合干燥粉碎,获得混合粉,加入10-15倍量的纯净水,水提2-3次,过滤得水提液,备用;
(2)称取铁皮石斛3-4份和紫锥菊4-7份,洗净后切片混合,然后向其中加入1-2%柠檬酸,混合打浆,然后加入0.45-0.55%纤维素酶、0.2-0.3%糖化酶,调节Ph至2.5-3,拌匀在60-65℃下保温 1-1.2 小时,冷却至 30-35℃,静置1-2小时后灭酶,采用超滤膜通过真空抽滤得到澄清的混合浆液,备用;
(3)称取糯米粉30-35份、高粱10-15份、燕麦仁10-12份,粉碎后加入适量的纯净水蒸煮15-20分钟,然后向其中加入步骤(1)和步骤(2)的备用料,用水或白砂糖调整糖度至18-20°Bx,然后向其中加入其混合总量5.5%-6.0%酒曲、0.15-0.20%活化干酵母后放入前发酵罐中;先密封发酵一周,再将前发酵罐中的料液输送至后发酵罐中,在18-20℃下继续发酵20-25天;将发酵液压榨、过滤;
(4)在步骤(3)过滤的酒液中加入适量食盐、低聚乳果糖,搅拌均匀至完全溶化,均质,用硅藻土过滤,再用孔径为 0.22μm的滤膜进行过滤,取滤液即得。
所述的步骤(2)中加入0.5%纤维素酶、0.25%糖化酶。
所述的步骤(4)中食盐加入量为酒液质量的3.5%-4.0%、低聚乳果糖的加入量为酒液质量的5.5%-6.0%。
本发明的有益效果:
本发明制备的料酒色泽金黄琥珀色,清亮透明有光泽,酒香幽雅、芬芳,口感爽口、无异味,在提供了人体所需的钙、磷、铁、维生素C及其他微量元素,保证人体营养所需成分之外,还添加了铁皮石斛和紫锥菊,含有多种活性成分,可刺激人体内白细胞等免疫细胞活力,提高机体自身免疫力。
具体实施方式
实施例1:调味增香料酒的制备方法,包括以下内容:
(1)称取桂圆13份、黑豆22份,洗净后混合干燥粉碎,获得混合粉,加入15倍量的纯净水,水提2次,过滤得水提液,备用;
(2)称取铁皮石斛3.5份和紫锥菊5份,洗净后切片混合,然后向其中加入1-2%柠檬酸,混合打浆,然后加入0.5%纤维素酶、0.25%糖化酶,调节Ph至2.5-3,拌匀在 60-65℃下保温1-1.2 小时,冷却至 30-35℃,静置1-2小时后灭酶,采用超滤膜通过真空抽滤得到澄清的混合浆液,备用;
(3)称取糯米粉32份、高粱12份、燕麦仁10份,粉碎后加入适量的纯净水蒸煮20分钟,然后向其中加入步骤(1)和步骤(2)的备用料,用水或白砂糖调整糖度至18-20°Bx,然后向其中加入其混合总量5.5%酒曲、0.15%活化干酵母后放入前发酵罐中;先密封发酵一周,再将前发酵罐中的料液输送至后发酵罐中,在18-20℃下继续发酵25天;将发酵液压榨、过滤;
(4)在步骤(3)过滤的酒液中加入3.5%食盐和5.5%低聚乳果糖,搅拌均匀至完全溶化,均质,用硅藻土过滤,再用孔径为 0.22μm的滤膜进行过滤,取滤液即得。
Claims (3)
1.一种调味增香料酒的制备方法,其特征在于,包括以下内容:
(1)称取桂圆12-15份、黑豆20-25份,洗净后混合干燥粉碎,获得混合粉,加入10-15倍量的纯净水,水提2-3次,过滤得水提液,备用;
(2)称取铁皮石斛3-4份和紫锥菊4-7份,洗净后切片混合,然后向其中加入1-2%柠檬酸,混合打浆,然后加入0.45-0.55%纤维素酶、0.2-0.3%糖化酶,调节Ph至2.5-3,拌匀在60-65℃下保温 1-1.2 小时,冷却至 30-35℃,静置1-2小时后灭酶,采用超滤膜通过真空抽滤得到澄清的混合浆液,备用;
(3)称取糯米粉30-35份、高粱10-15份、燕麦仁10-12份,粉碎后加入适量的纯净水蒸煮15-20分钟,然后向其中加入步骤(1)和步骤(2)的备用料,用水或白砂糖调整糖度至18-20°Bx,然后向其中加入其混合总量5.5%-6.0%酒曲、0.15-0.20%活化干酵母后放入前发酵罐中;先密封发酵一周,再将前发酵罐中的料液输送至后发酵罐中,在18-20℃下继续发酵20-25天;将发酵液压榨、过滤;
(4)在步骤(3)过滤的酒液中加入适量食盐、低聚乳果糖,搅拌均匀至完全溶化,均质,用硅藻土过滤,再用孔径为 0.22μm的滤膜进行过滤,取滤液即得。
2.根据权利要求1所述的调味增香料酒的制备方法,其特征在于,所述的步骤(2)中加入0.5%纤维素酶、0.25%糖化酶。
3.根据权利要求1所述的调味增香料酒的制备方法,其特征在于,所述的步骤(4)中食盐加入量为酒液质量的3.5%-4.0%、低聚乳果糖的加入量为酒液质量的5.5%-6.0%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710361478.0A CN107212357A (zh) | 2017-05-22 | 2017-05-22 | 一种调味增香料酒的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710361478.0A CN107212357A (zh) | 2017-05-22 | 2017-05-22 | 一种调味增香料酒的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107212357A true CN107212357A (zh) | 2017-09-29 |
Family
ID=59945164
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710361478.0A Pending CN107212357A (zh) | 2017-05-22 | 2017-05-22 | 一种调味增香料酒的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107212357A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110150622A (zh) * | 2019-07-02 | 2019-08-23 | 千禾味业食品股份有限公司 | 一种高度复合料酒生产工艺 |
JP2020005609A (ja) * | 2018-07-12 | 2020-01-16 | 甘強酒造株式会社 | みりん粕使用調理酒の製造方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101829284A (zh) * | 2010-03-19 | 2010-09-15 | 陈元涛 | 酶解-膜超滤提取精制青稞苗黄酮的工艺 |
CN105942446A (zh) * | 2016-06-08 | 2016-09-21 | 彭常安 | 五味子香堇菜果蔬酱油的加工方法 |
CN106107893A (zh) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | 一种降血压保健料酒及其制作方法 |
CN106544226A (zh) * | 2016-12-12 | 2017-03-29 | 安徽海神黄酒集团有限公司 | 一种风味保健黄酒及其制作方法 |
-
2017
- 2017-05-22 CN CN201710361478.0A patent/CN107212357A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101829284A (zh) * | 2010-03-19 | 2010-09-15 | 陈元涛 | 酶解-膜超滤提取精制青稞苗黄酮的工艺 |
CN105942446A (zh) * | 2016-06-08 | 2016-09-21 | 彭常安 | 五味子香堇菜果蔬酱油的加工方法 |
CN106107893A (zh) * | 2016-07-06 | 2016-11-16 | 安徽海神黄酒集团有限公司 | 一种降血压保健料酒及其制作方法 |
CN106544226A (zh) * | 2016-12-12 | 2017-03-29 | 安徽海神黄酒集团有限公司 | 一种风味保健黄酒及其制作方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020005609A (ja) * | 2018-07-12 | 2020-01-16 | 甘強酒造株式会社 | みりん粕使用調理酒の製造方法 |
JP7036403B2 (ja) | 2018-07-12 | 2022-03-15 | 甘強酒造株式会社 | みりん粕使用調理酒の製造方法 |
CN110150622A (zh) * | 2019-07-02 | 2019-08-23 | 千禾味业食品股份有限公司 | 一种高度复合料酒生产工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103555554B (zh) | 黑米醋及其制备方法 | |
CN103305371B (zh) | 一种茶酒及其制备方法 | |
CN103478816B (zh) | 一种杂粮西瓜皮醋饮料及其制备方法 | |
CN101889728B (zh) | 一种乙醇提取烘烤发酵麦芽浸膏的方法及其在烟草中的应用 | |
CN102643737B (zh) | 一种竹茶酒及其制备方法 | |
CN101857830B (zh) | 一种鳗鱼多肽酒的制备方法 | |
CN104432372A (zh) | 一种燕麦杂粮饮料及其制备方法 | |
CN102754811B (zh) | 一种酱猪肉味香精及其制备方法 | |
CN108713728A (zh) | 一种全发酵型零添加健康料酒及其制备方法 | |
CN105695295B (zh) | 薏米蜂蜜醋的制备方法 | |
CN105685936A (zh) | 一种利用麦麸自身蛋白质和糖制备麦香风味物的方法 | |
CN103060165A (zh) | 一种黑蒜醋及其制备方法 | |
CN104531452A (zh) | 客家冬酒酿造工艺 | |
CN107212357A (zh) | 一种调味增香料酒的制备方法 | |
CN108865616A (zh) | 一种怀山药酒制作方法 | |
KR20200044416A (ko) | 현미 발사믹 식초 제조방법과 이를 이용한 현미 발사믹 식초 | |
KR101970215B1 (ko) | 앙금 식초 제조방법과 이를 이용한 앙금 식초 | |
CN104312837A (zh) | 莲子糯米酒的酿造工艺 | |
KR101421154B1 (ko) | 쌀을 이용한 조미액 제조 방법 및 그로부터 추출되는 조미액 | |
CN109156794A (zh) | 一种绍兴料酒及其酿造工艺 | |
CN108865569A (zh) | 一种黑豆多肽酒及其制备方法 | |
CN102771750A (zh) | 一种酱牛肉味粉状香精及其制备方法 | |
CN115399192B (zh) | 一种利用红衣补血口服液药渣生产蛹虫草菌质的方法及其应用 | |
CN106754231A (zh) | 发酵青梅醋及其生产工艺 | |
CN107904087A (zh) | 一种红枣小米酒的制备方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170929 |