CN107574086A - A kind of glutinous rice strawberry wine and preparation method thereof - Google Patents
A kind of glutinous rice strawberry wine and preparation method thereof Download PDFInfo
- Publication number
- CN107574086A CN107574086A CN201711030200.1A CN201711030200A CN107574086A CN 107574086 A CN107574086 A CN 107574086A CN 201711030200 A CN201711030200 A CN 201711030200A CN 107574086 A CN107574086 A CN 107574086A
- Authority
- CN
- China
- Prior art keywords
- parts
- strawberry
- glutinous rice
- wine
- ginseng
- 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
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 89
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 89
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 49
- 235000014101 wine Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title abstract 4
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 89
- 241000208340 Araliaceae Species 0.000 claims abstract description 19
- 239000009636 Huang Qi Substances 0.000 claims abstract description 19
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 19
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 19
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 19
- 244000197580 Poria cocos Species 0.000 claims abstract description 19
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 19
- 235000008434 ginseng Nutrition 0.000 claims abstract description 19
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 18
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 18
- 235000021329 brown rice Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000020097 white wine Nutrition 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims description 45
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 21
- 235000015203 fruit juice Nutrition 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000284 extract Substances 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
It is made the present invention relates to a kind of glutinous rice strawberry wine and preparation method thereof, including by following raw material：200~300 parts of strawberry, 30~40 parts of glutinous rice, 10~15 parts of brown rice, 6~12 parts of matrimony vine, 5~10 parts of Poria cocos, 3~8 parts of the Radix Astragali, 2~6 parts of ginseng, 2~6 parts of Ligusticum wallichii, 100~150 parts of white wine.The glutinous rice strawberry wine prepared using the method for the invention, its preparation technology is simple and environmentally-friendly, reduce cause to waste when strawberry yield is excessive or price reduction processing caused by economic loss, alcoholic strength is moderate, has drunk the blue or green perfume of strawberry, has been especially suitable for the little friend of capacity for liquor, and the sight that has beautiful coloration, matrimony vine, Poria cocos, the Radix Astragali, ginseng, the extract solution of Ligusticum wallichii Chinese medicine are added, there is certain health-care efficacy, beneficial to health.Also there are some effects of strawberry itself simultaneously, increase the resistance of people, while be the good method very with economic and practical effect that strawberry is edible and in a disguised form deposits.
Description
Technical field
The invention belongs to health liquor technical field, and in particular to a kind of glutinous rice strawberry wine and preparation method thereof.
Background technology
Fragaria rose family herbaceos perennial, is called the foreign certain kind of berries, originates in South America, starts early 20th century to introduce me
State.Strawberry is a kind of fruit delicious, nutritive value is high, and outward appearance is red tender, pulp succulence, sour and sweet palatability, aromatic flavour, is fruit
In rare excellent in color person, therefore be described as queen in fruit by people.Contain substantial amounts of carbohydrate, albumen in strawberry pulp
Matter, organic acid, in addition, also containing multivitamin needed by human, mineral matter and part trace element.Modern medicine believes that,
Strawberry has certain conditioning tonic effect to stomach and intestine incongruity anaemia, to hypertension, high fat of blood, artery sclerosis and coronary heart disease etc.
There is certain prevention effect.Strawberry storage property is poor, and period of storage is no more than 1 week under the conditions of 1~2 DEG C, if temperature is more than 10
DEG C, then lose commodity value within 2~3 days.Past yield of strawberry is little, more based on eating raw, only small part be processed into fruit juice,
Jam and quick-frozen product.But in recent years, China's strawberry cultivating area and yield increase sharply, and market competition is growing more intense,
Especially fruit is small, color is secondary, sour inferior strawberry is more difficult to marketing fresh, because this part fruit accounts for the 30% of strawberry total output,
Leverage the income of planting household.Therefore exploitation strawberry deep processed product has important practical significance.
The content of the invention
The technical problem to be solved in the present invention is in view of the shortcomings of the prior art, there is provided a kind of glutinous rice strawberry wine and its preparation
Method, method is simple, and product is easy to store, and effectively avoids the waste of strawberry product, the glutinous rice strawberry wine not only nutritive value, also
It is with health role, also solve the problems, such as strawberry be not easy to store, can not human consumption all the year round.Specifically a kind of glutinous rice strawberry
Wine and preparation method thereof.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of glutinous rice strawberry wine, including by following heavy
Amount part raw material is made：200~300 parts of strawberry, 30~40 parts of glutinous rice, 10~15 parts of brown rice, 6~12 parts of matrimony vine, Poria cocos 5~10
Part, 3~8 parts of the Radix Astragali, 2~6 parts of ginseng, 2~6 parts of Ligusticum wallichii, 100~150 parts of white wine.
Further, the glutinous rice strawberry wine, including be made up of following raw material：240~280 parts of strawberry, glutinous rice
34~36 parts, 12~14 parts of brown rice, 8~10 parts of matrimony vine, 7~9 parts of Poria cocos, 5~7 parts of the Radix Astragali, 3~5 parts of ginseng, Ligusticum wallichii 3~5
Part, 120~140 parts of white wine.
The invention also discloses the preparation method of above-mentioned glutinous rice strawberry wine, the preparation method comprises the following steps：
(1) fresh, ripe, disease-free strawberry, is selected, it is cleaned, as standby raw material；
(2), strawberry is put into juice extractor, adds appropriate water, juice is squeezed into, then filters, fruit juice is obtained and is put into container, to
0.05~0.1% dried yeast powder that quality is strawberry fruit juice quality is admixed in strawberry mud, is stirred after under room temperature condition
Standing for fermentation 7~10 days；
(3), glutinous rice, brown rice are cleaned, are put into pot, is heated to cook 30~40 minutes, all materials is then broken into slurry, mistake
Filter, it is standby to obtain slurries；
(4), by matrimony vine, Poria cocos, the Radix Astragali, ginseng, Ligusticum wallichii using 5~10 days extraction decoctions of soaking in Chinese liquor；
(5), the fermented juice in step (2), the slurries in step (3) and the decoction in step (4) are merged, after stirring and evenly mixing
Filling and sealing ferments 15~20 days；
(6), product after the fermentation in step (5) is filtered, clarification filtration, filling sterilizing, dress are carried out using hyperfiltration process
It is sealed and stored after bottle and obtains the glutinous rice strawberry wine finished product that can directly drink.
A kind of glutinous rice strawberry wine using the present invention and preparation method thereof, compared with prior art, its advantage is：
Its preparation technology is simple and environmentally-friendly, reduce cause to waste when strawberry yield is excessive or price reduction processing caused by economic damage
Lose, alcoholic strength is moderate, has drunk the blue or green perfume of strawberry, has been especially suitable for the little friend of capacity for liquor, and the sight that has beautiful coloration, and adds Chinese holly
Qi, Poria cocos, the Radix Astragali, ginseng, the extract solution of Ligusticum wallichii Chinese medicine, there is certain health-care efficacy, beneficial to health.Also have simultaneously
There are some effects of strawberry itself, increase the resistance of people, while be that strawberry is edible with one in a disguised form deposited to have very much
The good method of economic and practical effect.
Embodiment
In order to more fully explain the implementation of the present invention, the present invention is further illustrated below in conjunction with specific embodiment.Institute
Give an actual example and be served only for explaining the present invention, rather than limit the scope of the present invention.
Embodiment 1：
A kind of glutinous rice strawberry wine, is made up of following raw material：200 parts of strawberry, 30 parts of glutinous rice, 10 parts of brown rice, 6 parts of matrimony vine,
5 parts of Poria cocos, 3 parts of the Radix Astragali, 2 parts of ginseng, 2 parts of Ligusticum wallichii, 100 parts of white wine.
The preparation method of the glutinous rice strawberry wine, comprises the following steps：
(1) fresh, ripe, disease-free strawberry, is selected, it is cleaned, as standby raw material；
(2), strawberry is put into juice extractor, adds appropriate water, juice is squeezed into, then filters, fruit juice is obtained and is put into container, to
0.05% dried yeast powder that quality is strawberry fruit juice quality is admixed in strawberry mud, is stirred after standing hair under room temperature condition
Ferment 7~8 days；
(3), glutinous rice, brown rice are cleaned, are put into pot, is heated to cook 30~35 minutes, all materials is then broken into slurry, mistake
Filter, it is standby to obtain slurries；
(4), by matrimony vine, Poria cocos, the Radix Astragali, ginseng, Ligusticum wallichii using 5~7 days extraction decoctions of soaking in Chinese liquor；
(5), the fermented juice in step (2), the slurries in step (3) and the decoction in step (4) are merged, after stirring and evenly mixing
Filling and sealing ferments 15~18 days；
(6), product after the fermentation in step (5) is filtered, clarification filtration, filling sterilizing, dress are carried out using hyperfiltration process
It is sealed and stored after bottle and obtains the glutinous rice strawberry wine finished product that can directly drink.
Embodiment 2：
A kind of glutinous rice strawberry wine, is made up of following raw material：240 parts of strawberry, 34 parts of glutinous rice, 12 parts of brown rice, 8 parts of matrimony vine,
7 parts of Poria cocos, 5 parts of the Radix Astragali, 3 parts of ginseng, 3 parts of Ligusticum wallichii, 120 parts of white wine.
The preparation method of the glutinous rice strawberry wine, comprises the following steps：
(1) fresh, ripe, disease-free strawberry, is selected, it is cleaned, as standby raw material；
(2), strawberry is put into juice extractor, adds appropriate water, juice is squeezed into, then filters, fruit juice is obtained and is put into container, to
0.07% dried yeast powder that quality is strawberry fruit juice quality is admixed in strawberry mud, is stirred after standing hair under room temperature condition
Ferment 8~9 days；
(3), glutinous rice, brown rice are cleaned, are put into pot, is heated to cook 32~38 minutes, all materials is then broken into slurry, mistake
Filter, it is standby to obtain slurries；
(4), by matrimony vine, Poria cocos, the Radix Astragali, ginseng, Ligusticum wallichii using 6~8 days extraction decoctions of soaking in Chinese liquor；
(5), the fermented juice in step (2), the slurries in step (3) and the decoction in step (4) are merged, after stirring and evenly mixing
Filling and sealing ferments 16~18 days；
(6), product after the fermentation in step (5) is filtered, clarification filtration, filling sterilizing, dress are carried out using hyperfiltration process
It is sealed and stored after bottle and obtains the glutinous rice strawberry wine finished product that can directly drink.
Embodiment 3：
A kind of glutinous rice strawberry wine, is made up of following raw material：280 parts of strawberry, 36 parts of glutinous rice, 14 parts of brown rice, 10 parts of matrimony vine,
9 parts of Poria cocos, 7 parts of the Radix Astragali, 5 parts of ginseng, 5 parts of Ligusticum wallichii, 140 parts of white wine.
The preparation method of the glutinous rice strawberry wine, comprises the following steps：
(1) fresh, ripe, disease-free strawberry, is selected, it is cleaned, as standby raw material；
(2), strawberry is put into juice extractor, adds appropriate water, juice is squeezed into, then filters, fruit juice is obtained and is put into container, to
0.08% dried yeast powder that quality is strawberry fruit juice quality is admixed in strawberry mud, is stirred after standing hair under room temperature condition
Ferment 8~10 days；
(3), glutinous rice, brown rice are cleaned, are put into pot, is heated to cook 35~40 minutes, all materials is then broken into slurry, mistake
Filter, it is standby to obtain slurries；
(4), by matrimony vine, Poria cocos, the Radix Astragali, ginseng, Ligusticum wallichii using 7~9 days extraction decoctions of soaking in Chinese liquor；
(5), the fermented juice in step (2), the slurries in step (3) and the decoction in step (4) are merged, after stirring and evenly mixing
Filling and sealing ferments 17~19 days；
(6), product after the fermentation in step (5) is filtered, clarification filtration, filling sterilizing, dress are carried out using hyperfiltration process
It is sealed and stored after bottle and obtains the glutinous rice strawberry wine finished product that can directly drink.
Embodiment 4：
A kind of glutinous rice strawberry wine, is made up of following raw material：300 parts of strawberry, 40 parts of glutinous rice, 15 parts of brown rice, 12 parts of matrimony vine,
10 parts of Poria cocos, 8 parts of the Radix Astragali, 6 parts of ginseng, 6 parts of Ligusticum wallichii, 150 parts of white wine.
The preparation method of the glutinous rice strawberry wine, comprises the following steps：
(1) fresh, ripe, disease-free strawberry, is selected, it is cleaned, as standby raw material；
(2), strawberry is put into juice extractor, adds appropriate water, juice is squeezed into, then filters, fruit juice is obtained and is put into container, to
0.1% dried yeast powder that quality is strawberry fruit juice quality is admixed in strawberry mud, is stirred after standing hair under room temperature condition
Ferment 9~10 days；
(3), glutinous rice, brown rice are cleaned, are put into pot, is heated to cook 35~40 minutes, all materials is then broken into slurry, mistake
Filter, it is standby to obtain slurries；
(4), by matrimony vine, Poria cocos, the Radix Astragali, ginseng, Ligusticum wallichii using 9~10 days extraction decoctions of soaking in Chinese liquor；
(5), the fermented juice in step (2), the slurries in step (3) and the decoction in step (4) are merged, after stirring and evenly mixing
Filling and sealing ferments 18~19 days；
(6), product after the fermentation in step (5) is filtered, clarification filtration, filling sterilizing, dress are carried out using hyperfiltration process
It is sealed and stored after bottle and obtains the glutinous rice strawberry wine finished product that can directly drink.
Embodiment 5：
A kind of glutinous rice strawberry wine, is made up of following raw material：260 parts of strawberry, 35 parts of glutinous rice, 13 parts of brown rice, 9 parts of matrimony vine,
8 parts of Poria cocos, 6 parts of the Radix Astragali, 4 parts of ginseng, 4 parts of Ligusticum wallichii, 130 parts of white wine.
The preparation method of described glutinous rice strawberry wine, the preparation method comprise the following steps：
(1) fresh, ripe, disease-free strawberry, is selected, it is cleaned, as standby raw material；
(2), strawberry is put into juice extractor, adds appropriate water, juice is squeezed into, then filters, fruit juice is obtained and is put into container, to
0.1% dried yeast powder that quality is strawberry fruit juice quality is admixed in strawberry mud, is stirred after standing hair under room temperature condition
Ferment 8~9 days；
(3), glutinous rice, brown rice are cleaned, are put into pot, is heated to cook 38~40 minutes, all materials is then broken into slurry, mistake
Filter, it is standby to obtain slurries；
(4), by matrimony vine, Poria cocos, the Radix Astragali, ginseng, Ligusticum wallichii using 9~10 days extraction decoctions of soaking in Chinese liquor；
(5), the fermented juice in step (2), the slurries in step (3) and the decoction in step (4) are merged, after stirring and evenly mixing
Filling and sealing ferments 19~20 days；
(6), product after the fermentation in step (5) is filtered, clarification filtration, filling sterilizing, dress are carried out using hyperfiltration process
It is sealed and stored after bottle and obtains the glutinous rice strawberry wine finished product that can directly drink.
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
The equivalent transformation that bright description is made, or other related technical areas are directly or indirectly used in, similarly it is included in
In the scope of patent protection of the present invention.
Claims (3)
1. a kind of glutinous rice strawberry wine, it is characterised in that including being made up of following raw material：200~300 parts of strawberry, glutinous rice
30~40 parts, 10~15 parts of brown rice, 6~12 parts of matrimony vine, 5~10 parts of Poria cocos, 3~8 parts of the Radix Astragali, 2~6 parts of ginseng, Ligusticum wallichii 2~6
Part, 100~150 parts of white wine.
2. a kind of glutinous rice strawberry wine according to claim 1, it is characterised in that including being made up of following raw material：
240~280 parts of strawberry, 34~36 parts of glutinous rice, 12~14 parts of brown rice, 8~10 parts of matrimony vine, 7~9 parts of Poria cocos, 5~7 parts of the Radix Astragali, people
3~5 parts of ginseng, 3~5 parts of Ligusticum wallichii, 120~140 parts of white wine.
3. the preparation method of glutinous rice strawberry wine as claimed in claim 1 or 2, it is characterised in that the preparation method include with
Lower step：
(1) fresh, ripe, disease-free strawberry, is selected, it is cleaned, as standby raw material；
(2), strawberry is put into juice extractor, adds appropriate water, juice is squeezed into, then filters, fruit juice is obtained and is put into container, to
0.05~0.1% dried yeast powder that quality is strawberry fruit juice quality is admixed in strawberry mud, is stirred after under room temperature condition
Standing for fermentation 7~10 days；
(3), glutinous rice, brown rice are cleaned, are put into pot, is heated to cook 30~40 minutes, all materials is then broken into slurry, mistake
Filter, it is standby to obtain slurries；
(4), by matrimony vine, Poria cocos, the Radix Astragali, ginseng, Ligusticum wallichii using 5~10 days extraction decoctions of soaking in Chinese liquor；
(5), the fermented juice in step (2), the slurries in step (3) and the decoction in step (4) are merged, after stirring and evenly mixing
Filling and sealing ferments 15~20 days；
(6), product after the fermentation in step (5) is filtered, clarification filtration, filling sterilizing, dress are carried out using hyperfiltration process
It is sealed and stored after bottle and obtains the glutinous rice strawberry wine finished product that can directly drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711030200.1A CN107574086A (en) | 2017-10-30 | 2017-10-30 | A kind of glutinous rice strawberry wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711030200.1A CN107574086A (en) | 2017-10-30 | 2017-10-30 | A kind of glutinous rice strawberry wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107574086A true CN107574086A (en) | 2018-01-12 |
Family
ID=61041205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711030200.1A Pending CN107574086A (en) | 2017-10-30 | 2017-10-30 | A kind of glutinous rice strawberry wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107574086A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108342276A (en) * | 2018-04-19 | 2018-07-31 | 贵州果源浆酒业有限公司 | A kind of production method of health compound fruit wine |
| CN109486577A (en) * | 2018-12-29 | 2019-03-19 | 大连民族大学 | A kind of fermented glutinous rice of fruit juice fermentation |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN103740538A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method of strawberry flower fruit wine |
| CN103881878A (en) * | 2014-02-28 | 2014-06-25 | 刘家力 | Sticky rice-strawberry wine |
| CN104293591A (en) * | 2014-10-11 | 2015-01-21 | 陈岩业 | Kiwi fruit wine |
| CN105368664A (en) * | 2015-11-20 | 2016-03-02 | 巫溪县灯霸宾馆 | Preparation method of kiwifruit wine |
| CN105385538A (en) * | 2015-12-29 | 2016-03-09 | 张祖红 | Health-care cherry liquor |
| CN106434165A (en) * | 2016-12-02 | 2017-02-22 | 安顺黄果树风景名胜区昊馨果蔬种植基地 | Cherry health care wine and preparation method thereof |
-
2017
- 2017-10-30 CN CN201711030200.1A patent/CN107574086A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN103740538A (en) * | 2014-01-29 | 2014-04-23 | 谭荔予 | Preparation method of strawberry flower fruit wine |
| CN103881878A (en) * | 2014-02-28 | 2014-06-25 | 刘家力 | Sticky rice-strawberry wine |
| CN104293591A (en) * | 2014-10-11 | 2015-01-21 | 陈岩业 | Kiwi fruit wine |
| CN105368664A (en) * | 2015-11-20 | 2016-03-02 | 巫溪县灯霸宾馆 | Preparation method of kiwifruit wine |
| CN105385538A (en) * | 2015-12-29 | 2016-03-09 | 张祖红 | Health-care cherry liquor |
| CN106434165A (en) * | 2016-12-02 | 2017-02-22 | 安顺黄果树风景名胜区昊馨果蔬种植基地 | Cherry health care wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108342276A (en) * | 2018-04-19 | 2018-07-31 | 贵州果源浆酒业有限公司 | A kind of production method of health compound fruit wine |
| CN109486577A (en) * | 2018-12-29 | 2019-03-19 | 大连民族大学 | A kind of fermented glutinous rice of fruit juice fermentation |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103385449B (en) | Chinese milk vetch soy | |
| CN104789409A (en) | Healthcare sealwort yellow wine and preparation method thereof | |
| CN107151610B (en) | Yellow wine brewing method | |
| CN103340387A (en) | Production method of sauce made of moringa oleifera leaves | |
| CN103431358A (en) | Preparation method of health-care privet soy | |
| CN103911249A (en) | Brewing method of mulberry and cherokee rose fruit juice liquor | |
| CN104172095A (en) | Polygonum cuspidatum soy sauce | |
| CN104804935A (en) | Blueberry flavored rice wine and preparation method thereof | |
| CN104694363B (en) | A kind of preparation method of Anji white tea Highland Barley Tealeaf Wine | |
| CN100519727C (en) | Black-bone chicken liquor and its preparing method | |
| CN107574086A (en) | A kind of glutinous rice strawberry wine and preparation method thereof | |
| CN105062762A (en) | Rose wine and preparation method thereof | |
| CN104403902A (en) | Tonic fruit wine and preparation method thereof | |
| CN103289859A (en) | Dragon fruit-momordica grosvenori compound type fruit wine and brewing method thereof | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN104543205A (en) | Fresh ginger tea with function of enhancing memory | |
| CN108315146A (en) | A kind of preparation method of grape rice wine | |
| CN104178386A (en) | Chrysanthemum nankingense beer and processing method thereof | |
| KR102390434B1 (en) | Sikhye using Autumn radish | |
| CN109468195A (en) | A kind of brewing method of the pre- rectification of fructus lycii | |
| CN113150913A (en) | Health-care orange wine and brewing method thereof | |
| CN106085748A (en) | A kind of brewing method of persimmon wine | |
| CN105062809A (en) | Mulberry wine and preparation method thereof | |
| KR100983355B1 (en) | Fermented beverage manufacturing method | |
| CN104789407A (en) | Hawthorn fruit healthcare yellow rice wine and preparation method thereof |
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 |
Application publication date: 20180112 |
|
| RJ01 | Rejection of invention patent application after publication |