CN107365659A - A kind of mulberries avocado wine and preparation method thereof - Google Patents
A kind of mulberries avocado wine and preparation method thereof Download PDFInfo
- Publication number
- CN107365659A CN107365659A CN201710720608.5A CN201710720608A CN107365659A CN 107365659 A CN107365659 A CN 107365659A CN 201710720608 A CN201710720608 A CN 201710720608A CN 107365659 A CN107365659 A CN 107365659A
- Authority
- CN
- China
- Prior art keywords
- mulberries
- wine
- avocado
- parts
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- 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)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
-
- 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)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to wine preparing technical field, especially a kind of mulberries avocado wine and preparation method thereof, using mulberries, avocado, Chinese cassia tree, lemon, radix glycyrrhizae and rock sugar are raw material, pass through rational compatibility, regulation and control in conjunction with preparation technology are prepared into mulberries avocado wine, improved by the utilization rate of the improvement mulberries to technique, nutriment is sufficiently retained, and then improve value-added content of product, especially by addition avocado, Chinese cassia tree and lemon, both the original fragrance of morat had been remained simultaneously, improve the mouthfeel of wine, strengthen the health-care efficacy of wine, the wine is bright and lustrous, it is nutritious, the fresh alcohol of flavour.
Description
Technical field
The invention belongs to wine preparing technical field, especially a kind of mulberries avocado wine and preparation method thereof.
Background technology
Mulberries, the ripening fruits of mulberry tree；Mulberries make mulberry fruit again, are called sorosis, mulberry bubble youngster, and peasant likes its ripe fresh fruit
Edible, sweet juice is more, is one of the fruit of people's often feeding；Ripe mulberries matter is glossy, sour and sweet palatability, purple with individual big, meat thickness, color
Red, the sufficient person of sugar is preferred；《Compendium of Materia Medica》There is detailed elaboration to the medical value and usage of mulberry fruit etc. in a variety of medical ancient books and records,
Mulberry fruit is sweet in flavor and cold in property, has liver-kidney tonifying, fluid dryness, UFA eyesight and other effects.
Nowadays, as people are continuously increased to the demand of mulberries, therefore the industry that mulberries are brewed into wine is also constantly being sent out
Exhibition, can be sufficiently using the mulberries for being not easy to store, so as to obtain using brewage because it has higher nutritive value
Naturally, the morat of nutrition and health care；But the taste of morat is more single in the prior art, and the mulberry in brewing process
Shen utilization rate is undesirable, and color and luster is unstable, muddiness also easily occurs, in turn results in the quality decline of morat.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of mulberries avocado wine and preparation method thereof.
It is achieved particular by following technical scheme：
A kind of mulberries avocado wine, raw material are 50~70 parts of mulberries, 30~50 parts of avocado, Chinese cassia tree 20~30 in parts by weight
Part, 3~5 parts of lemon, 1~8 part of radix glycyrrhizae, 5~10 parts of rock sugar.
Further preferred raw material is in parts by weight 63 parts of mulberries, 40 parts of avocado, 25 parts of Chinese cassia tree, 4 parts of lemon, 5 parts of radix glycyrrhizae,
7 parts of rock sugar.
It is a further object to provide the preparation method of the wine, comprise the following steps：
(1) selection ripe mulberries and avocado, decayed portion and impurity are removed, is rinsed 1~3 time using clear water, after mixing
It is put into juice extractor and is squeezed into fruit juice, place into 10~20s of processing under ultrasonic wave, the filtrate A after filtering is using at 150~180 DEG C
3~5min is managed, then stands 20~24h；
(2) crush, be put into saucepan after mixing Chinese cassia tree, lemon and radix glycyrrhizae, and add 6~7 times of water boilings into pot
Water surface elevation reduces by 1/3~3/4, and liquor B is obtained after filtering；
(3) filtrate A and liquor B are mixed, inoculation fermentation strain, is placed in temperature to seal hair in 28~30 DEG C of environment
21~28d of ferment, obtains fermented wine；
(4) fermented wine is put into 14~18d of stewing process under the conditions of temperature is 3~8 DEG C, extracts supernatant and be placed in freezing
7~14d of chilling treatment in tank, refrigerated storage temperature control is 1~3 DEG C, obtains mulberries avocado former wine；
(5) mulberries avocado former wine is stood into 1~2d at room temperature, high-temperature sterilization processing is carried out after filtering, you can.
The processing frequency of the ultrasonic wave is 15~25KHz.
The fermented bacterium includes rhizopus and saccharomycete.
The weight proportion of the rhizopus and saccharomycete is (1.5~2.5)：1.
The inoculum concentration of the fermented bacterium is 1~3%.
1~3d of aerobic fermentation is first carried out in step (3) fermentation process.
Beneficial effect
The present invention uses mulberries, avocado, Chinese cassia tree, lemon, radix glycyrrhizae and rock sugar as raw material, by rational compatibility, in conjunction with
The regulation and control of preparation technology are prepared into mulberries avocado wine, are improved by the utilization rate of the improvement mulberries to technique, nutriment
Sufficiently retained, and then improve value-added content of product, especially by addition avocado, Chinese cassia tree and lemon, both remain mulberry
The original fragrance of Shen wine simultaneously, improves the mouthfeel of wine, strengthens the health-care efficacy of wine, and the wine is bright and lustrous, nutritious, flavour is fresh
Alcohol.
Compliance test result：Test group uses wine prepared by the present invention program；The wine that control group 1 is prepared using the present invention program,
Do not add avocado；The wine that control group 2 is prepared using the present invention program, does not add Chinese cassia tree；Control group 3 is prepared using the present invention program
Wine, do not add lemon；Sensory evaluation is carried out to each group respectively, as a result such as following table：1
As seen from the experiment, the color and luster of test group wine and control group no significant difference, the fragrance and flavour of test group show
Work is better than control group, and overall merit, wine performance optimal prepared by test group, its color and luster, fragrance and flavour reach optimum state.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
Formula：Mulberries 50kg, avocado 30kg, Chinese cassia tree 20kg, lemon 3kg, radix glycyrrhizae 1kg, rock sugar 5kg；
Preparation method：(1) selection ripe mulberries and avocado, decayed portion and impurity are removed, are rinsed 1 time using clear water,
It is put into after mixing in juice extractor and is squeezed into fruit juice, placed under ultrasonic wave and handle 10s, the filtrate A after filtering is using 150 DEG C of processing
3min, then stand 20h；
(2) crush, be put into saucepan after mixing Chinese cassia tree, lemon and radix glycyrrhizae, and add 6 times of water boiling waters surface into pot
Height reduction 1/3, liquor B is obtained after filtering；
(3) filtrate A and liquor B are mixed, inoculation fermentation strain, is placed in temperature to be sealed by fermentation in 28 DEG C of environment
21d, obtain fermented wine；
(4) fermented wine is put into stewing process 14d under the conditions of temperature is 3 DEG C, extraction supernatant is placed in cold in refrigerated cylinder
Processing 7d is hidden, refrigerated storage temperature control is 1 DEG C, obtains mulberries avocado former wine；
(5) mulberries avocado former wine is stood into 1d at room temperature, high-temperature sterilization processing is carried out after filtering, you can.
The processing frequency of the ultrasonic wave is 15KHz.
The fermented bacterium includes rhizopus and saccharomycete.
The weight proportion of the rhizopus and saccharomycete is 1.5：1.
The inoculum concentration of the fermented bacterium is 1%.
Aerobic fermentation 1d is first carried out in step (3) fermentation process.
Embodiment 2
Formula：Mulberries 70kg, avocado 50kg, Chinese cassia tree 30kg, lemon 5kg, radix glycyrrhizae 8kg, rock sugar 10kg；
Preparation method：(1) selection ripe mulberries and avocado, decayed portion and impurity are removed, are rinsed 3 times using clear water,
It is put into after mixing in juice extractor and is squeezed into fruit juice, placed under ultrasonic wave and handle 20s, the filtrate A after filtering is using 180 DEG C of processing
5min, then stand 24h；
(2) crush, be put into saucepan after mixing Chinese cassia tree, lemon and radix glycyrrhizae, and add 6~7 times of water boilings into pot
Water surface elevation reduces by 3/4, and liquor B is obtained after filtering；
(3) filtrate A and liquor B are mixed, inoculation fermentation strain, is placed in temperature to be sealed by fermentation in 30 DEG C of environment
28d, obtain fermented wine；
(4) fermented wine is put into stewing process 18d under the conditions of temperature is 8 DEG C, extraction supernatant is placed in cold in refrigerated cylinder
Processing 14d is hidden, refrigerated storage temperature control is 3 DEG C, obtains mulberries avocado former wine；
(5) mulberries avocado former wine is stood into 2d at room temperature, high-temperature sterilization processing is carried out after filtering, you can.
The processing frequency of the ultrasonic wave is 25KHz.
The fermented bacterium includes rhizopus and saccharomycete.
The weight proportion of the rhizopus and saccharomycete is 2.5：1.
The inoculum concentration of the fermented bacterium is 3%.
Aerobic fermentation 3d is first carried out in step (3) fermentation process.
Embodiment 3
Formula：Mulberries 63kg, avocado 40kg, Chinese cassia tree 25kg, lemon 4kg, radix glycyrrhizae 5kg, rock sugar 7kg；
Preparation method：(1) selection ripe mulberries and avocado, decayed portion and impurity are removed, are rinsed 2 times using clear water,
It is put into after mixing in juice extractor and is squeezed into fruit juice, placed under ultrasonic wave and handle 15s, the filtrate A after filtering is using 165 DEG C of processing
5min, then stand 24h；
(2) crush, be put into saucepan after mixing Chinese cassia tree, lemon and radix glycyrrhizae, and add 6 times of water boiling waters surface into pot
Height reduction 3/4, liquor B is obtained after filtering；
(3) filtrate A and liquor B are mixed, inoculation fermentation strain, is placed in temperature to be sealed by fermentation in 30 DEG C of environment
25d, obtain fermented wine；
(4) fermented wine is put into stewing process 15d under the conditions of temperature is 5 DEG C, extraction supernatant is placed in cold in refrigerated cylinder
Processing 14d is hidden, refrigerated storage temperature control is 2 DEG C, obtains mulberries avocado former wine；
(5) mulberries avocado former wine is stood into 2d at room temperature, high-temperature sterilization processing is carried out after filtering, you can.
The processing frequency of the ultrasonic wave is 20KHz.
The fermented bacterium includes rhizopus and saccharomycete.
The weight proportion of the rhizopus and saccharomycete is 2：1.
The inoculum concentration of the fermented bacterium is 2%.
Aerobic fermentation 2d is first carried out in step (3) fermentation process.
Embodiment 4
Formula：Mulberries 50kg, avocado 50kg, Chinese cassia tree 30kg, lemon 3kg, radix glycyrrhizae 1kg, rock sugar 5kg；
Preparation method：(1) selection ripe mulberries and avocado, decayed portion and impurity are removed, are rinsed 3 times using clear water,
It is put into after mixing in juice extractor and is squeezed into fruit juice, placed under ultrasonic wave and handle 10s, the filtrate A after filtering is using 170 DEG C of processing
3min, then stand 22h；
(2) crush, be put into saucepan after mixing Chinese cassia tree, lemon and radix glycyrrhizae, and add 6~7 times of water boilings into pot
Water surface elevation reduces by 1/3, and liquor B is obtained after filtering；
(3) filtrate A and liquor B are mixed, inoculation fermentation strain, is placed in temperature to be sealed by fermentation in 29 DEG C of environment
27d, obtain fermented wine；
(4) fermented wine is put into stewing process 15d under the conditions of temperature is 4 DEG C, extraction supernatant is placed in cold in refrigerated cylinder
Processing 9d is hidden, refrigerated storage temperature control is 3 DEG C, obtains mulberries avocado former wine；
(5) mulberries avocado former wine is stood into 2d at room temperature, high-temperature sterilization processing is carried out after filtering, you can.
The processing frequency of the ultrasonic wave is 18KHz.
The fermented bacterium includes rhizopus and saccharomycete.
The weight proportion of the rhizopus and saccharomycete is 1.8：1.
The inoculum concentration of the fermented bacterium is 2.5%.
Aerobic fermentation 2d is first carried out in step (3) fermentation process.
Embodiment 5
Formula：70 parts of mulberries, 30 parts of avocado, 20 parts of Chinese cassia tree, 4 parts of lemon, 3 parts of radix glycyrrhizae, 7 parts of rock sugar；
Preparation method：(1) selection ripe mulberries and avocado, decayed portion and impurity are removed, are rinsed 3 times using clear water,
It is put into after mixing in juice extractor and is squeezed into fruit juice, placed under ultrasonic wave and handle 18s, the filtrate A after filtering is using 165 DEG C of processing
4min, then stand 23h；
(2) crush, be put into saucepan after mixing Chinese cassia tree, lemon and radix glycyrrhizae, and add 6~7 times of water boilings into pot
Water surface elevation reduces by 3/4, and liquor B is obtained after filtering；
(3) filtrate A and liquor B are mixed, inoculation fermentation strain, is placed in temperature to be sealed by fermentation in 28 DEG C of environment
28d, obtain fermented wine；
(4) fermented wine is put into stewing process 17d under the conditions of temperature is 3 DEG C, extraction supernatant is placed in cold in refrigerated cylinder
Processing 13d is hidden, refrigerated storage temperature control is 2 DEG C, obtains mulberries avocado former wine；
(5) mulberries avocado former wine is stood into 1d at room temperature, high-temperature sterilization processing is carried out after filtering, you can.
The processing frequency of the ultrasonic wave is 23KHz.
The fermented bacterium includes rhizopus and saccharomycete.
The weight proportion of the rhizopus and saccharomycete is 2.2：1.
The inoculum concentration of the fermented bacterium is 3%.
Aerobic fermentation 3d is first carried out in step (3) fermentation process.
It is important to point out that, above example and test example are only limitted to do further technical scheme herein
Elaboration and understanding, it is impossible to be interpreted as further to technical scheme and limited, what those skilled in the art made
Non-protruding essential characteristics and the innovation and creation of marked improvement, still fall within the protection category of the present invention.
Claims (8)
1. a kind of mulberries avocado wine, it is characterised in that raw material is in parts by weight 50~70 parts of mulberries, 30~50 parts of avocado, meat
20~30 parts of osmanthus, 3~5 parts of lemon, 1~8 part of radix glycyrrhizae, 5~10 parts of rock sugar.
2. mulberries avocado wine as claimed in claim 1, it is characterised in that the raw material is in parts by weight 63 parts of mulberries, avocado
40 parts, 25 parts of Chinese cassia tree, 4 parts of lemon, 5 parts of radix glycyrrhizae, 7 parts of rock sugar.
3. the preparation method of mulberries avocado wine as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
(1) selection ripe mulberries and avocado, decayed portion and impurity are removed, is rinsed 1~3 time using clear water, be put into after mixing
Fruit juice is squeezed into juice extractor, places under ultrasonic wave 10~20s of processing, the filtrate A after filtering using 150~180 DEG C of processing 3~
5min, then stand 20~24h；
(2) crush, be put into saucepan after mixing Chinese cassia tree, lemon and radix glycyrrhizae, and add 6~7 times of water boiling waters surface into pot
Height reduction 1/3~3/4, liquor B is obtained after filtering；
(3) filtrate A and liquor B are mixed, inoculation fermentation strain, is placed in temperature to be sealed by fermentation 21 in 28~30 DEG C of environment
~28d, obtains fermented wine；
(4) fermented wine is put into 14~18d of stewing process under the conditions of temperature is 3~8 DEG C, extracts supernatant and be placed in refrigerated cylinder
7~14d of chilling treatment, refrigerated storage temperature control is 1~3 DEG C, obtains mulberries avocado former wine；
(5) mulberries avocado former wine is stood into 1~2d at room temperature, high-temperature sterilization processing is carried out after filtering, you can.
4. the preparation method of mulberries avocado wine as claimed in claim 3, it is characterised in that the processing frequency of the ultrasonic wave is 15
~25KHz.
5. the preparation method of mulberries avocado wine as claimed in claim 3, it is characterised in that the fermented bacterium includes rhizopus
And saccharomycete.
6. the preparation method of mulberries avocado wine as claimed in claim 3, it is characterised in that the weight of the rhizopus and saccharomycete
Match as (1.5~2.5)：1.
7. the preparation method of mulberries avocado wine as claimed in claim 3, it is characterised in that the inoculum concentration of the fermented bacterium is 1
~3%.
8. the preparation method of mulberries avocado wine as claimed in claim 3, it is characterised in that in step (3) fermentation process first
Carry out 1~3d of aerobic fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710720608.5A CN107365659A (en) | 2017-08-21 | 2017-08-21 | A kind of mulberries avocado wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710720608.5A CN107365659A (en) | 2017-08-21 | 2017-08-21 | A kind of mulberries avocado wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107365659A true CN107365659A (en) | 2017-11-21 |
Family
ID=60309208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710720608.5A Pending CN107365659A (en) | 2017-08-21 | 2017-08-21 | A kind of mulberries avocado wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107365659A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370847A (en) * | 2018-12-30 | 2019-02-22 | 重庆市合川区升中农业科技开发有限公司 | Mulberries health preserving wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950350A (en) * | 2016-06-16 | 2016-09-21 | 刘用礼 | Mulberry wine making method |
| CN106987498A (en) * | 2017-05-31 | 2017-07-28 | 烟台智本知识产权运营管理有限公司 | A kind of nutrient health care wine and preparation method thereof |
| CN107057984A (en) * | 2017-07-01 | 2017-08-18 | 滁州职业技术学院 | A kind of preparation method of the morat rich in mulberries polysaccharide |
-
2017
- 2017-08-21 CN CN201710720608.5A patent/CN107365659A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950350A (en) * | 2016-06-16 | 2016-09-21 | 刘用礼 | Mulberry wine making method |
| CN106987498A (en) * | 2017-05-31 | 2017-07-28 | 烟台智本知识产权运营管理有限公司 | A kind of nutrient health care wine and preparation method thereof |
| CN107057984A (en) * | 2017-07-01 | 2017-08-18 | 滁州职业技术学院 | A kind of preparation method of the morat rich in mulberries polysaccharide |
Non-Patent Citations (1)
| Title |
|---|
| 邹礼根等: "《农产品加工副产物综合利用技术》", 31 March 2013, 浙江大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370847A (en) * | 2018-12-30 | 2019-02-22 | 重庆市合川区升中农业科技开发有限公司 | Mulberries health preserving wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104130902B (en) | A kind of Chinese yam millet wine and preparation technology thereof | |
| CN102978068A (en) | Mulberry wine and preparation method thereof | |
| CN106174042A (en) | A kind of manufacture method of natto | |
| CN105146627A (en) | Fermented potato and sweet orange compound beverage | |
| CN106107753A (en) | A kind of Resina persicae Konjac glucomannan composite jelly | |
| CN103387928A (en) | Processing method of blackberry phyllanthus emblica fruit vinegar | |
| CN107012063A (en) | A kind of mulberries fruit vinegar and preparation method thereof | |
| CN105919099A (en) | Method for preparing enzyme from kudzuvine roots and mulberry fruits | |
| CN101671614A (en) | Preparing method of green health care wine made of Chinese gooseberries | |
| CN104479957A (en) | Preparation method of rhodomyrtus tomentosa and glutinous rice wine | |
| CN106350365A (en) | Large tank liquid making process of red yeast yellow rice wine | |
| CN106820002A (en) | A kind of preparation method of local flavor chopped Huang tribute green pepper | |
| CN107475003A (en) | A kind of fermented black tea grape wine and preparation method thereof | |
| CN104783063A (en) | Pumpkin stomach nourishing rice wine and preparation method thereof | |
| CN107365659A (en) | A kind of mulberries avocado wine and preparation method thereof | |
| CN104946487A (en) | Biological fermentation health care wine and preparation method thereof | |
| CN104946461A (en) | Biological fermentation health care wine and preparation method thereof | |
| CN104059821A (en) | Vigna angularis and banana rice wine | |
| CN104164331B (en) | A kind of honey grapefruit rice wine | |
| CN103981053B (en) | A kind of fermented type Baoshang cooking wine and preparation method thereof | |
| CN106720631A (en) | A kind of dendrobium candidum tea beverage and preparation method thereof | |
| CN105273914A (en) | Method for processing rice wine containing fiveleaf gynostemma herb | |
| CN105112245A (en) | Green plum and glutinous rice wine with efficacy of lowering lipid and reducing weight | |
| CN104432306A (en) | Fruit fermented beverage and preparation method thereof | |
| CN109280598A (en) | A kind of brewage process of Lin Lan good wine wine |
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: 20171121 |