CN107904122A - The preparation method of rose vinegar - Google Patents
The preparation method of rose vinegar Download PDFInfo
- Publication number
- CN107904122A CN107904122A CN201711152440.9A CN201711152440A CN107904122A CN 107904122 A CN107904122 A CN 107904122A CN 201711152440 A CN201711152440 A CN 201711152440A CN 107904122 A CN107904122 A CN 107904122A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- rose
- preparation
- micro mist
- mesh
- 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
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the preparation of vinegar beverage, particularly a kind of preparation method of rose vinegar.Including the selection of rose raw material, micronization processes, extraction, the filtering processing step such as filling, the present invention solves smell existing in the prior art and poor taste, preparation are subject to the technical barriers such as season limit, production technology poor controllability, has the advantages that vinegar and nutritive value in rose raw material and peculiar fragrant atmosphere, production technology controllability are good.
Description
Technical field
The invention belongs to the preparation of vinegar beverage, particularly a kind of preparation method of rose vinegar.
Background technology
Rose contains volatile oil, esters, benzyl carbinol, nerol, organic acid, haematochrome, uranidin, wax, carrotene
Deng tens kinds of components beneficial to human body.For rose dried flower flower bud about containing 0.01% volatile spirits, the main component of essential oil is perfume
Thatch alcohol, methyl iso eugenol, are secondly 40 Multiple components such as geraniol, nerol, benzyl carbinol.The traditional Chinese medical science thinks, rose floral leaf
Sweet slight bitter, it is warm-natured, it is nontoxic, enter liver and spleen two and pass through." main profit lung spleen, beneficial liver and gall, the fragrance of food is sweet and refreshing, makes superb refreshing." rose is
Medicine and excellent flowers are eaten, there is good nutritive value and healthcare function.
National China National Light Industrial Products Department once provided that edible domestic rose variety had：Shandong Ping Yin Rose, Yongdeng County, Gansu Province bitter water rose,
The purple branch rose of Anhui Su Xian tradition, the rich colored rose in Shandong Pingyin, Shandong Dingtao rose, Henan Zhoukou City Shangshui rose；Import can
Edible rose species mainly has：Bulgaria of introduction and Morocco " Damask Rose ", French Chiba rose.The Chinese people
The approval in 2010 of republic's health and Family Planning Committee allows rose (polyphyll red rose Rose rugosa
Cv.Plena ordinary food production and operation) are used as.
China is the big country of a vinegar production and consumption, and wine vinegar is with a long history, and many has the customs and love of vinegar per capita
It is good.With the improvement of people ' s living standards and scientific research discloses the further of vinegar functional characteristic, the purposes of vinegar
It is increasingly wider, it is increasing to the demand of vinegar and its derived product.Use to vinegar has been not limited solely to the traditional cooking
In, the hobby of more and more people is just increasingly subject to as nourishing beverage, health products etc..The corresponding function one that vinegar has is to disappear
Change fat and sugar, proper amount of edible can not only lose weight, and can also promote nutrient burning in vivo and improve heat utilization rate,
Promote health；Vinegar can reduce the intake of salinity；Second, it can suppress and reduce the shape of lipid peroxide in human aging process
Into reduction senile plaque expelling, slows down aging；Third, having diuresis, the retention of urine, constipation and various calculus diseases can be prevented；Vinegar energy
Reduce blood pressure, soften blood vessel, reduce the accumulation of cholesterol and reduce glucose in urine content, prevent angiocardiopathy and diabetes；Fourth,
Containing alkali earth metals such as abundant K, Na, Ca, Mg, it is in alkalescence after people's stomach, the acid-base balance of blood can be adjusted, maintain human body
The relative equilibrium of interior environment, is reduced because of a variety of diseases such as artery sclerosis, hyperlipidemia, hyperglycaemia and the high lithemias that body fluid acidifying induces
Disease.
Rose aromatic vinegar refer to useful edible rose is fermented or the fragrant atmosphere of extraction during or after the vinegar product prepared.Root
According to market survey, domestic market only has rose drink listing, and the product that aromatic vinegar is made using edible rose is used as stream
Trading product are not reported and list.In addition, from the basic inquiry of production method, technique and technology etc. the results show that only existing
There is a small amount of data overseas on network, to introduce based on the straightforward procedure of family manufacture aromatic vinegar.System research edible rose is being adjusted
The report of the popularization in taste product market and technology application fails to find.
The scope understood based on applicant, the country there is no national standard and professional standard to it for rose vinegar or vinegar beverage
Performance indicator is defined, and is defined in GB/T 31324-2014 for plant beverage (plant beverage), plant beverage is
Using plant or plant extracts as raw material, addition or do not add other food supplementary materials and (or) food additives, it is processed or
Liquid beverage made of fermentation.The aqueous extract of plant extracts including (including edible root, stem, leaf, flower, fruit, seed) or
Its concentrate, powder.In above-mentioned standard only to the routine techniques such as the color and luster of plant beverage, flavour, state, solid content index into
Restriction is gone, but active ingredient contained therein has not been proposed to clearly require.
The existing major way that rose aromatic vinegar is made with workshop or family relation includes：When with fresh or dry rose with
Vinegar grain raw material mixed fermentation processed；Second, to propose zymotic fluid supplying original vinegar after the fermented technology of fresh flower；Third, with fresh flower through salt marsh
Flower liquid is squeezed or extracts afterwards to be prepared；Fourth, mix with rose paste with traditional vinegar it is brewed after eat；It is fifth, complete with dried flower
Flower steeps edible after vinegar is prepared after crushed；Brewed eaten afterwards sixth, mix after being smashed with fresh-rose with original vinegar；Seventh,
Used after being blent with rose with original vinegar；Eigth, blent with flavoring rose essence and original vinegar；Ninth, with rose and other traditional Chinese medicine ingredients
For vinegar processed after material fermentation.Vinegar used includes commercially available each quasi-tradition vinegar product such as light-coloured vinegar, rice vinegar, smoked vinegar in the above method.
The above method there are the problem of it is as follows：First, many components produce uncontrollable change in rose in fermentation process
Change, finally seriously affect the original peculiar fragrant atmosphere of rose；Second, the rose after making or processing, necessarily increase some its
Its component, such as：Salinity, sugar etc., and the flavor of original vinegar can be diluted, or even produce a large amount of insoluble matters；Third, use rose
Fresh flower does raw material, and then raw material supply can be restricted be subject to the florescence；Fourth, adding artificial synthesized essence does not just meet consumer groups
Demand.
The content of the invention
It is an object of the invention to provide a kind of preparation method of rose vinegar, the preparation process of rose vinegar is greatly simplify,
Prepared rose vinegar transparency is good, has soft flavor, magnificent color and luster and the distinctive note of rose.
The overall technology of the present invention is conceived：
The preparation method of rose vinegar, comprises the technical steps that：
A, rose raw material selects
The rose that mouth will open is split at the top of the opening of selection petal and the rose not being fully deployed, or bud, or
Person's bud fully expands the rose that will be opened, by above-mentioned raw materials low temperature drying；
B, micronization processes
Micronization processes are carried out at low temperature to dried material in step A；
C, extract
The material micro mist prepared in step B is dissolved in vinegar, be sufficiently stirred mixing after stand it is as clear as crystal to solution and
No suspended substance；
D, filter filling.
Belong to routine techniques because filtering is filling, and can be carried out according to the requirement of existing national standard or industry specifications, because
This applicant repeats no more its specific technical process.
Specific technical characteristic also has in the present invention：
It should not go mouldy when being preserved for ease of raw material, while make its not easy to knot groups in micronization processes, preferable skill
Art scheme is that dried rose raw aqueous rate is less than 8% in the step A.
The main purpose of low temperature drying and storage is to make the nutritional ingredient in rose survivable, and it is special to retain it as far as possible
The fragrant atmosphere having, while it is easy to mass industrial production and transport, wherein preferred embodiment will be done in the step A
Rose raw material after dry is preserved using vacuum, nitrogen charging or method of deoxidation.
The method of low temperature drying in the step A is using drying in the shade, air-dry or one kind in vacuum freeze drying or its knot
Close.
The main purpose of micronizing is to enable the effective dissolution of the material in raw material, and treated feed particles are because larger
Specific surface area, suction-operated is produced to the sediment that is produced in the color in vinegar and immersion process, so that rose vinegar has
There are preferable transparency and magnificent color and luster, to avoid producing because treatment temperature is excessive in micronization process and being charred phenomenon, break
The flavor and nutritional ingredient of bad raw material, preferable technical solution be, in the step B temperature of micronization processes for 20 DEG C-
35℃。
Technical solution still more preferably is that the condition of micronization processes is -200 mesh of 20 mesh in the step B.
Vinegar can flexibly be selected according to consumer for many factors such as the different demands of mouthfeel and flavor, raw material sources
Select, all without departing from the present invention technical spirit, including but be not limited to use following technical implementation way, the step
Vinegar selects light-coloured vinegar or light color vinegar in C, and the material micro mist mesh number prepared in step B is 20-50 mesh, the material prepared in step B
Micro mist：Mass ratio=1 of vinegar:20-1000.
Vinegar selects heavy colour vinegar in the step C, and material micro mist mesh number is 50-200 mesh, material micro mist：The matter of vinegar
Measure ratio=1-3:100-200.Wherein more preferable technical implementation way is that the material micro mist mesh number is 80-200 mesh.
The technical implementation way being more highly preferred to is that the material micro mist mesh number is 100-200 mesh.
It is the technique bar of the extraction to obtain preferably extraction and adsorption effect, preferable technical solution in guarantee
Material micro mist is is slowly added in vinegar by part under at the uniform velocity stirring, and daily stirring is once, 3-5 minutes each in 7 days, from
Start to stand from 8th day.
Substantive distinguishing features and significant technological progress acquired by the present invention are：
1st, using traditional vinegar as solvent, the component in rose raw material is dissolved and extracted, rose raw material is not joined
With fermentation, harmful effect of the fermentation method to rose fragrant atmosphere and nutriment is avoided, maintains the battalion in vinegar and rose raw material
Support value and peculiar fragrant atmosphere.
2nd, since the rose raw material of micronizing has preferable adsorption effect, rear vinegar transparency is soaked in vinegar more
It is good, and there is soft flavor, magnificent color and the peculiar note of rose.
3rd, using the extracting technology of micronizing, the input amount of rose raw material can be effectively controlled, is conducive to accurately control
Fragrant the atmosphere Grad and color sense of product, produce the product of different fragrant atmosphere levels, are more advantageous to the expansion in market.
4th, micronization processes further reduce the raw material dosage of rose, to product objective item can control value higher, more
Accurately.
5th, because rose has effects that nourishing the liver, and vinegar has effects that good convergence, and the rose vinegar prepared by the present invention exists
It is more safe and healthy because not containing other traditional Chinese medicine ingredients and sugar while being conducive to health.
Embodiment
The invention will be further described with reference to embodiments, but not as a limitation of the invention, guarantor of the invention
Shield scope is subject to the content of claim record, and any equivalent technical elements made according to specification are replaced, do not taken off
From protection scope of the present invention.
Embodiment 1
The preparation method of rose vinegar, comprises the technical steps that：
A, rose raw material selects
The rose that mouth will open is split at the top of the opening of selection petal and the rose not being fully deployed, or bud, or
Person's bud fully expands the rose that will be opened, by above-mentioned raw materials low temperature drying；
B, micronization processes
Micronization processes are carried out at low temperature to dried material in step A；
C, extract
The material micro mist prepared in step B is dissolved in vinegar, be sufficiently stirred mixing after stand it is as clear as crystal to solution and
No suspended substance；
D, filter filling.
Dried rose raw aqueous rate is less than 8% in the step A.
Dried rose raw material is preserved using vacuum, nitrogen charging or method of deoxidation in the step A.
The method of low temperature drying in the step A is using drying in the shade, air-dry or one kind in vacuum freeze drying or its knot
Close.
The temperature of micronization processes is 20 DEG C -35 DEG C in the step B.
The condition of micronization processes is -200 mesh of 20 mesh in the step B.
Vinegar selects light-coloured vinegar or light color vinegar in the step C, and the material micro mist mesh number prepared in step B is 20 mesh, step
The material micro mist prepared in rapid B：Mass ratio=1 of vinegar:1000.
Material micro mist is is slowly added in vinegar by the process conditions of the extraction under at the uniform velocity stirring, in 7 days
Daily stirring is once, 3-5 minutes each, since the 8th day stand.
Embodiment 2
The present embodiment and embodiment 1 difference lies in：
Vinegar selects light-coloured vinegar or light color vinegar in the step C, and the material micro mist mesh number prepared in step B is 50 mesh, step
The material micro mist prepared in rapid B：Mass ratio=1 of vinegar:20.
Remaining content is identical with embodiment.
Embodiment 3
The present embodiment and embodiment 1 difference lies in：
Vinegar selects light-coloured vinegar or light color vinegar in the step C, and the material micro mist mesh number prepared in step B is 35 mesh, step
The material micro mist prepared in rapid B：Mass ratio=1 of vinegar:500.
Remaining content is identical with embodiment.
Embodiment 4
The present embodiment and embodiment 1 difference lies in：
Vinegar selects light-coloured vinegar or light color vinegar in the step C, and the material micro mist mesh number prepared in step B is 40 mesh, step
The material micro mist prepared in rapid B：Mass ratio=1 of vinegar:800.
Remaining content is identical with embodiment.
Embodiment 5
The present embodiment and embodiment 1 difference lies in：
Vinegar selects light-coloured vinegar or light color vinegar in the step C, and the material micro mist mesh number prepared in step B is 25 mesh, step
The material micro mist prepared in rapid B：Mass ratio=1 of vinegar:200.
Remaining content is identical with embodiment.
Embodiment 6
The present embodiment and embodiment 1 difference lies in：
Vinegar selects light color vinegar in the step C, and material micro mist mesh number is 50 mesh, material micro mist：The mass ratio of vinegar
=1:200.Remaining content is identical with embodiment.
Embodiment 7
The present embodiment and embodiment 1 difference lies in：
Vinegar selects heavy colour vinegar in the step C, and material micro mist mesh number is 200 mesh, material micro mist：The mass ratio of vinegar
=3:100.Remaining content is identical with embodiment.
Embodiment 8
The present embodiment and embodiment 1 difference lies in：
Vinegar selects heavy colour vinegar in the step C, and material micro mist mesh number is 80 mesh, material micro mist：The mass ratio of vinegar
=2:150.
Remaining content is identical with embodiment.
Embodiment 9
The present embodiment and embodiment 1 difference lies in：
Vinegar selects heavy colour vinegar in the step C, and material micro mist mesh number is 140 mesh, material micro mist：The mass ratio of vinegar
=1.5:180.Remaining content is identical with embodiment.
Embodiment 10
The present embodiment and embodiment 1 difference lies in：
Vinegar selects heavy colour vinegar in the step C, and material micro mist mesh number is 180 mesh, material micro mist：The mass ratio of vinegar
=2.5:120.
Remaining content is identical with embodiment.
For the content of each active ingredient in prepared product in the verification present invention, tested applicant carried out following, wherein
The detection of amino acid is according to the method for GB/T5009.124-2003, and the detection of citronellol and geraniol is according to ISO9842-2006
It is required that detection method, testing result is shown in Table one.
Product index of correlation testing result list in table a pair of embodiment
It is not difficult to find out, is enriched using the product perfume (or spice) level prepared by the method for embodiment 1-10, color is magnificent by result above；
As solvent product appearance be in rose pink or rose-red color and luster wherein using light-coloured vinegar, using light vinegar as solvent product outside
See in kermesinus to dark brown red, as solvent product appearance be in dark-brown using heavy colour vinegar；Embody rose fragrance it is main into
Point --- the content of citronellol and geraniol is high, has unique rose fragrant atmosphere, illustrates that the method for the present invention can be in rose
The component for embodying fragrance is effectively extracted.
Claims (11)
1. the preparation method of rose vinegar, it is characterised in that comprise the technical steps that：
A, rose raw material selects
The rose that mouth will open, Huo Zhehua are split at the top of the opening of selection petal and the rose not being fully deployed, or bud
Flower bud fully expands the rose that will be opened, by above-mentioned raw materials low temperature drying；
B, micronization processes
Micronization processes are carried out at low temperature to dried material in step A；
C, extract
The material micro mist prepared in step B is dissolved in vinegar, be sufficiently stirred after mixing stand it is as clear as crystal to solution and without outstanding
Float；
D, filter filling.
2. the preparation method of rose vinegar according to claim 1, it is characterised in that dried rose in the step A
Flower raw aqueous rate is less than 8%.
3. the preparation method of rose vinegar according to claim 1, it is characterised in that by dried rose in the step A
Rare colored raw material is preserved using vacuum, nitrogen charging or method of deoxidation.
4. the preparation method of rose vinegar according to any one of claim 1-3, it is characterised in that low in the step A
The dry method of temperature is using drying in the shade, air-dry or one kind in vacuum freeze drying or its combination.
5. the preparation method of rose vinegar according to claim 1, it is characterised in that micronization processes in the step B
Temperature is 20 DEG C -35 DEG C.
6. the preparation method of rose vinegar according to claim 1, it is characterised in that micronization processes in the step B
Condition is -200 mesh of 20 mesh.
7. the preparation method of rose vinegar according to claim 1, it is characterised in that vinegar selects light-coloured vinegar in the step C
Or light color vinegar, the material micro mist mesh number prepared in step B are 20-50 mesh, the material micro mist prepared in step B：The quality of vinegar
Than=1:20-1000.
8. the preparation method of rose vinegar according to claim 1, it is characterised in that vinegar selects heavy colour in the step C
Vinegar, material micro mist mesh number are 50-200 mesh, material micro mist：Mass ratio=1-3 of vinegar:100-200.
9. the preparation method of rose vinegar according to claim 8, it is characterised in that the material micro mist mesh number is 80-
200 mesh.
10. the preparation method of rose vinegar according to claim 8, it is characterised in that the material micro mist mesh number is 100-
200 mesh.
11. the preparation method of the rose vinegar according to any one of claim 8-10, it is characterised in that the extraction
Process conditions are daily in 7 days to stir once for material micro mist is slowly added in vinegar under at the uniform velocity stirring, each 3-5
Minute, since the 8th day stand.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711152440.9A CN107904122A (en) | 2017-11-19 | 2017-11-19 | The preparation method of rose vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711152440.9A CN107904122A (en) | 2017-11-19 | 2017-11-19 | The preparation method of rose vinegar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107904122A true CN107904122A (en) | 2018-04-13 |
Family
ID=61846431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711152440.9A Pending CN107904122A (en) | 2017-11-19 | 2017-11-19 | The preparation method of rose vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107904122A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504536A (en) * | 2018-06-20 | 2018-09-07 | 长沙理工大学 | A kind of preparation method of rose vinegar |
| CN108902578A (en) * | 2018-08-23 | 2018-11-30 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of fruit vinegar beverage and preparation method thereof containing rose extract |
| CN109266502A (en) * | 2018-09-25 | 2019-01-25 | 镇江市京江醋业有限公司 | A kind of method of Self-made rose vinegar |
| CN111053186A (en) * | 2019-09-12 | 2020-04-24 | 北京爱心投资顾问有限公司 | Rose stone mill flour rich in selenium and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110084679A (en) * | 2010-01-18 | 2011-07-26 | 강원대학교산학협력단 | Vinegar using rosa rugosa thunb and preparation method for the same |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN103497883A (en) * | 2013-09-28 | 2014-01-08 | 吉林农业大学 | Ginseng healthy acetic acid drink and production method thereof |
| CN104489836A (en) * | 2014-12-31 | 2015-04-08 | 长沙好韻味实业发展有限公司 | Rosy vinegar beverage and preparation method thereof |
| CN105595137A (en) * | 2015-12-01 | 2016-05-25 | 江苏恒顺醋业股份有限公司 | Preparation method for carbonic acid rose vinegar beverage |
| CN106085807A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of rose vinegar |
| CN106177205A (en) * | 2016-08-16 | 2016-12-07 | 印江土家族苗族自治县宏杨食品有限公司 | A kind of health preserving vinegar and preparation method thereof |
-
2017
- 2017-11-19 CN CN201711152440.9A patent/CN107904122A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20110084679A (en) * | 2010-01-18 | 2011-07-26 | 강원대학교산학협력단 | Vinegar using rosa rugosa thunb and preparation method for the same |
| CN102876558A (en) * | 2012-09-28 | 2013-01-16 | 河北科技师范学院 | Rose vinegar |
| CN103497883A (en) * | 2013-09-28 | 2014-01-08 | 吉林农业大学 | Ginseng healthy acetic acid drink and production method thereof |
| CN104489836A (en) * | 2014-12-31 | 2015-04-08 | 长沙好韻味实业发展有限公司 | Rosy vinegar beverage and preparation method thereof |
| CN105595137A (en) * | 2015-12-01 | 2016-05-25 | 江苏恒顺醋业股份有限公司 | Preparation method for carbonic acid rose vinegar beverage |
| CN106177205A (en) * | 2016-08-16 | 2016-12-07 | 印江土家族苗族自治县宏杨食品有限公司 | A kind of health preserving vinegar and preparation method thereof |
| CN106085807A (en) * | 2016-08-31 | 2016-11-09 | 杨洪 | A kind of rose vinegar |
Non-Patent Citations (2)
| Title |
|---|
| 白卫东等: "我国玫瑰产业的现状与分析", 《农产品加工(学刊)》 * |
| 蔡向红: "《最美女人身：妇科调理圣经》", 30 September 2015, 陕西科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108504536A (en) * | 2018-06-20 | 2018-09-07 | 长沙理工大学 | A kind of preparation method of rose vinegar |
| CN108902578A (en) * | 2018-08-23 | 2018-11-30 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of fruit vinegar beverage and preparation method thereof containing rose extract |
| CN109266502A (en) * | 2018-09-25 | 2019-01-25 | 镇江市京江醋业有限公司 | A kind of method of Self-made rose vinegar |
| CN111053186A (en) * | 2019-09-12 | 2020-04-24 | 北京爱心投资顾问有限公司 | Rose stone mill flour rich in selenium and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107904122A (en) | The preparation method of rose vinegar | |
| CN102352299A (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN103114016B (en) | Method for preparing nutrient-rich full juice fermented jujube wine | |
| CN110295096A (en) | A kind of brewing method of Qi odor type fructus lycii distilled spirit | |
| CN105112230B (en) | Saskatoon rice wine and its method for preparation | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN101248809A (en) | Method for preparing fresh flower ham (yunnan ham) moon cake | |
| CN103740529B (en) | A kind of production technique of sweet osmanthus pear fruit wine | |
| CN112680312B (en) | Fermented olive fruit vinegar and production method thereof | |
| CN102220207A (en) | Process and method for making pine needle black tea yellow wine by using microorganism fermentation technique | |
| CN103131614A (en) | Nanking cherry red wine and preparation method thereof | |
| CN105861244A (en) | Preparation method of fruit-flavored grape-mulberry healthcare wine | |
| CN109456869A (en) | A kind of blueberry fruit wine brewage process | |
| CN108048285A (en) | A kind of production method of blood-activating kidney-tonifying red starter glutinous wine | |
| CN108977312A (en) | A kind of distiller's yeast and its application on raspberry wine fermentation | |
| KR20100121750A (en) | The black rice making method of medicinal wine | |
| CN105039097B (en) | A kind of tea tree flower health care wine and preparation method thereof | |
| CN105154308B (en) | The preparation technology of flue fruit vinegar | |
| CN103992912A (en) | Method for producing millet wine containing florigen | |
| CN107043670A (en) | A kind of preparation method of yellow peach wine | |
| JP2022013558A (en) | Black jerusalem artichoke, black jerusalem artichoke extract, black jerusalem artichoke jelly, black jerusalem artichoke yeast jelly and production method thereof | |
| CN102578488B (en) | Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce | |
| CN102578491B (en) | Health-care fermented black bean containing Chinese herbal formulations and production process thereof | |
| JP2006129821A (en) | Rice wine containing rosa rugosa component and method for producing the same | |
| CN105146434A (en) | Lactic-acid preserved potherb mustard cellaring production technology |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180413 |