CN109609310A - A kind of preparation method of onion claret - Google Patents
A kind of preparation method of onion claret Download PDFInfo
- Publication number
- CN109609310A CN109609310A CN201910114575.9A CN201910114575A CN109609310A CN 109609310 A CN109609310 A CN 109609310A CN 201910114575 A CN201910114575 A CN 201910114575A CN 109609310 A CN109609310 A CN 109609310A
- Authority
- CN
- China
- Prior art keywords
- onion
- claret
- conditions
- juice
- added
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/04—Sulfiting the must; Desulfiting
Abstract
The invention discloses a kind of preparation methods of onion claret of grape wine preparation technical field, and the preparation method step of this kind of onion claret is specific as follows, S1: onion stripping and slicing；S2: heat drift；S3: mashing is crushed；S4: chemical reagent processing；S5: heating；S6: cooling；S7: low-temperature negative-pressure evaporates deodorization；S8: allotment auxiliary material；S9: main fermentation；S10: post-fermentation；S11: dry type Conditions of Onion Juice is mixed with claret；S12: glue under egg-white powder is added；S13: it is filtration sterilization, canned, the volatility onion smell generated will be decomposed and excluded in time, the functional components and fragrance in onion are extracted；Several functions composition, chemical property tend towards stability in onion fermentation liquid；Reach 4% or less the residual sugar amount of dry type grape wine, the standard of alcoholic strength 9-12 degree, clear principle, simple process, at low cost, easy popularization, the deep favor by the majority of consumers, for the majority of consumers and demand group provide it is a keep fit and healthy, the drink of health preserving dietotherapy.
Description
Technical field
The present invention relates to grape wine preparation technical field, specially a kind of preparation method of onion claret.
Background technique
Onion and dry type red wine be the well-known functional food in two big worlds, with ecosystem, health, dietotherapy
Theory of traditional Chinese medical science coaches, and from color, nutrition, functional aspect organically combines, and brews in taste, distinctive aroma,
And the main style of claret and the functionality of two big food are not influenced, especially taste fragrance is received by consumer
Functional onion claret.
With the rapid development of our country's economy, the rapid raising of living standards of the people, because the factors such as living habit are caused
Hypertension, hyperlipidemia, hyperglycemia, cancer, cardio-cerebrovascular diseases it is increasingly severe invade the middle-aged and the old, and illness
Crowd's sharply rejuvenation.Medicine identification: onion nutritive value is high, and functional components are complete.For no other reason than that its peppery eye tear-gas,
Be pungent it is unpleasant, edible after, can be left in mouth and allow the offending implication of people, be commonly called as onion smell, so China common people are seldom edible,
Seldom know and study the functionality of its health, dietotherapy.
And the nutritive value of claret and functionality are also high, claret is health beverage recognized by the world
Product, it is now known that human body beneficial ingredient in about 600 in dry type grape wine, nutritive value is adequately affirmed, bright
Grape wine is described in Compendium of Material Medica towards drug scholar's Li Shizhen (1518-1593 A.D.) has effects that " warm waist kidney stays appearance, is cold-resistant ", has
Nourishing, sterilization, the prevention of cardiovascular and cerebrovascular disease, adjusts human metabolism, prevents cholesterol from increasing, excitation liver function diuresis
With the effect for preventing aging；Contain carbohydrate, pectin class, alcohols, organic acid, organic substance, microelement and tens in grape wine
Kind amino acid and multivitamin simultaneously contain microelement in 12 necessary to human body；Resveratrol contained by grape wine has
Platelet aggregation-against and anti-inflammatory, antiallergy, antithrombotic, antiatherosclerosis and coronary heart disease, ischemic heart disease, high fat of blood
Prevention effect, while there are also anti-oxidant, anti-radical action.Especially to tumour and it is cardiopathic prevented, treated it is obvious
Effect and plurality of health care functions.
To sum up: onion and the big functional food of claret two being brewed functional dried onion red wine, offered as a tribute
To the majority of consumers, especially there is the group of demand and like drinking in conjunction with the living habit of two mouthfuls of wine before the meal with numerous middle-aged and the old
Get up, then for the majority of consumers increase it is a keep fit and healthy, the health beverages of health, dietotherapy, the happy whole family benefits people
Class.
Although onion claret has more, the stronger functionality of specific aim, can it consumer receiving
And long-term drinking, bottleneck are exactly the deodorization lasting of onion claret, it is important to the deodorization lasting of Conditions of Onion Juice.State in recent years
It is more to the extraction of functional components, exquisiteness and research in onion in the data and report of inside and outside research onion food, and to ocean
The research of green onion deodorization, report are very few, not first at technique and route.From on the July 2nd, 2009 of first arrival in 2005, this hair is held
In four and half times of bright expert appraisal meeting, we are respectively to (1) supercritical extraction of onion food；(2) supercritical ultrasonics technology,
(3) chromatography, (4) enzymatic isolation method, (5) organic solvent extraction method, (6) cyclodextrin embedding method, (7) essence encapsulation method and (8) are fermented
The methods of method has made intensive studies, has carried out a large amount of comparative experiments, it is believed that (1)-(7) kind method is substantially belonged to functionality
The single extraction of ingredient and purification, although the functional components recovery rate of onion is high, equipment is expensive, the ingredient of extraction is single, no
The other function ingredient that onion can be made full use of, should not promote.
The generation of onion smell after broken, under the activation of enzyme, decomposes the diallyl in sulfur compound from onion
Substance cysteine in thioether substance and nitrogenous compound has volatility, generates the unhappy stink for the peppery eye that is pungent
Based on this, the present invention devises a kind of preparation method of onion claret, and core technology is according to onion and does
The chemically and physically characteristic of type red wine ingredient, reached by the technique and technology path of innovation " foul smell of onion is removed,
The fragrance of onion, grape and onion claret is kept here simultaneously, and does not influence and destroy the theme style of claret
And the functionality of onion claret " to solve the above problems.
Summary of the invention
The purpose of the present invention is to provide a kind of foul smell onion to remove, while onion, grape and onion extra dry red wine Portugal
The fragrance of grape wine is kept here, and does not influence and destroy the theme style of claret and functional ocean of onion claret
The preparation method of green onion claret, to solve the problems mentioned in the above background technology.
To achieve the above object, the invention provides the following technical scheme: a kind of preparation method of onion claret, is somebody's turn to do
The preparation method step of kind onion claret is specific as follows:
S1: onion stripping and slicing: the rotten fresh onion of onion hypertrophy, crust gloss, nothing is selected, places 1- under 0-5 DEG C of environment
Then 2h cleans onion, peel surface skin, and stripping and slicing is stand-by；
S2: heat drift: the onion after stand-by stripping and slicing is placed in 50-70 DEG C of hot water and stands 1-2 hours for use；
S3: crushing mashing: onion put into crusher, crushes mashing, it is stand-by that Conditions of Onion Juice is obtained by filtration；
S4: chemical reagent processing: sodium bicarbonate being added into Conditions of Onion Juice, then again with citric acid or tartaric acid by solution
Being neutralized to pH value is 5-6；
S5: heating: the Conditions of Onion Juice after allotment is heated, and at 40-80 DEG C, the time controls in 20- heating and temperature control
50 minutes；
S6: cooling: the Conditions of Onion Juice after heating is cooled to 20-35 DEG C；
S7: low-temperature negative-pressure evaporates deodorization: will be evaporated in cooling Conditions of Onion Juice again Negative pressure machine；
S8: allotment auxiliary material: and then pectase and sucrose are added into Conditions of Onion Juice, and measure by saccharous detector, make it
Sugar content reaches 15-19%, and is 4-5 with potassium metabisulfite allotment pH value；
S9: main fermentation: main fermentation 5-10 days, make the control of its residual sugar amount below 4%, alcoholic strength control is in 9-12 degree；
S10: post-fermentation: and then the Conditions of Onion Juice after main fermentation is separated by filtration lower glue, it stores 50-100 days, the dry type ocean of system
Green onion juice is spare；
S11: dry type Conditions of Onion Juice is mixed with claret: the spare dry type of 10%-30% being added into claret
Conditions of Onion Juice mixes, toning；
S12: glue under egg-white powder is added: glue under egg-white powder is added into the onion claret after toning, mix ageing
2-4 months, and thermostabilization and cold stable processing are carried out respectively；
S13: it is filtration sterilization, canned: the onion claret in the S12 is filtered using filter membrane, degerming,
Canned, sealing.
Preferably, the revolving speed of crusher is controlled at 4-6 revolutions per seconds in the step S3.
Preferably, in the step S3 filtering use mesh number for 80 filter screen.
Preferably, the potassium metabisulfite of 50-70mg is added in the step S8 in every liter of Conditions of Onion Juice, every liter of Conditions of Onion Juice is added
The pectase and 15-18.5% sucrose of 20-30mg.
Preferably, the temperature fermented in the step S9 is controlled at 20-35 DEG C.
Preferably, toning uses Yan73 grape wine in the step S11.
Preferably, the aperture of filter membrane is 0.25-0.45 μm in the step S13.
Compared with prior art, the beneficial effects of the present invention are: the present invention passes through heat treatment, it is therefore an objective to inhibit living in onion
Property enzyme effect, avoid generating excessive onion smell, meanwhile, also can by decompose generate volatility onion smell exclude in time；
Low-temperature negative-pressure evaporates deodorization, and negative pressure further boils off the foul smell of onion, this is the important technical links of onion deodorization；Water logging is stayed
Perfume (or spice) extracts functional components and fragrance in onion；Complete fermentation increases the fragrance of onion, excludes foul smell and uses complete fermentation
Functional components in the alcoholic extraction onion of generation make several functions composition, chemical property in onion fermentation liquid tend to be steady
It is fixed；Reach 4% or less the residual sugar amount of dry type grape wine, the standard of alcoholic strength 9-12 degree；Make the onion claret brewed
Matter is stablized, and can store for a long time and multiple functional.
Clear principle, simple process, at low cost, easy popularization, the deep favor by the majority of consumers is the majority of consumers and is needed
Ask group provide it is a keep fit and healthy, the drink of health preserving dietotherapy.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, will be described below to embodiment required
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for ability
For the those of ordinary skill of domain, without creative efforts, it can also be obtained according to these attached drawings other attached
Figure.
Fig. 1 is preparation technology flow chart of the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts all other
Embodiment shall fall within the protection scope of the present invention.
Embodiment one
A kind of preparation method of onion claret, the preparation method step of this kind of onion claret is specifically such as
Under:
S1: onion stripping and slicing: the rotten fresh onion of onion hypertrophy, crust gloss, nothing is selected, places 1h under 0 DEG C of environment, so
Onion is cleaned afterwards, peels surface skin, stripping and slicing is stand-by；
S2: heat drift: the onion after stand-by stripping and slicing is placed in 50 DEG C of hot water and stands 1 hour for use；
S3: crushing mashing: onion put into crusher, and the revolving speed of crusher is controlled at 4 revolutions per seconds, crushes mashing, mistake
Filter obtains that Conditions of Onion Juice is stand-by, filtering use mesh number for 80 filter screen；
S4: chemical reagent processing: sodium bicarbonate being added into Conditions of Onion Juice, then again with citric acid or tartaric acid by solution
Being neutralized to pH value is 5；
S5: heating: the Conditions of Onion Juice after allotment is heated, and at 40 DEG C, the time controlled at 20 minutes heating and temperature control；
S6: cooling: the Conditions of Onion Juice after heating is cooled to 20 DEG C；
S7: low-temperature negative-pressure evaporates deodorization: will be evaporated in cooling Conditions of Onion Juice again Negative pressure machine；
S8: allotment auxiliary material: and then pectase and sucrose are added into Conditions of Onion Juice, and measure by saccharous detector, make it
Sugar content is 4 up to 15%, and with potassium metabisulfite allotment pH value, and 50mg coke sulfurous is added in every liter of Conditions of Onion Juice in the step S8
The pectase and 15% sucrose of 20mg is added in sour potassium, every liter of Conditions of Onion Juice；
S9: main fermentation: main fermentation stores 5 days, and the temperature of fermentation is controlled at 20 DEG C, make the control of its residual sugar amount below 4%,
Alcoholic strength is controlled at 9 degree；
S10: post-fermentation: and then the Conditions of Onion Juice after main fermentation is separated by filtration lower glue, it stores 50 days, the dry type Conditions of Onion Juice of system
It is spare；
S11: dry type Conditions of Onion Juice is mixed with claret: 10% spare dry type onion being added into claret
Juice mixes, and toning, toning uses Yan73 grape wine；
S12: glue under egg-white powder is added: glue under egg-white powder is added into the onion claret after toning, mix ageing 2
A month, and thermostabilization and cold stable processing are carried out respectively；
S13: filtration sterilization, canned: the onion claret in the S12 is filtered using filter membrane, canned,
Sealing, the aperture of filter membrane are 0.25 μm.
Embodiment two
A kind of preparation method of onion claret, the preparation method step of this kind of onion claret is specifically such as
Under:
S1: onion stripping and slicing: the rotten fresh onion of onion hypertrophy, crust gloss, nothing is selected, is placed under 2.5 DEG C of environment
Then 1.5h cleans onion, peel surface skin, and stripping and slicing is stand-by；
S2: heat drift: the onion after stand-by stripping and slicing is placed in 60 DEG C of hot water and stands 1.5 hours for use；
S3: crushing mashing: onion put into crusher, and the revolving speed of crusher is controlled at 5 revolutions per seconds, crushes mashing, mistake
Filter obtains that Conditions of Onion Juice is stand-by, filtering use mesh number for 80 filter screen；
S4: chemical reagent processing: sodium bicarbonate being added into Conditions of Onion Juice, then again with citric acid or tartaric acid by solution
Being neutralized to pH value is 5.5；
S5: heating: the Conditions of Onion Juice after allotment is heated, and at 60 DEG C, the time controlled at 35 minutes heating and temperature control；
S6: cooling: the Conditions of Onion Juice after heating is cooled to 27.5 DEG C；
S7: low-temperature negative-pressure evaporates deodorization: will be evaporated in cooling Conditions of Onion Juice again Negative pressure machine；
S8: allotment auxiliary material: and then pectase and sucrose are added into Conditions of Onion Juice, and measure by saccharous detector, make it
Sugar content is 4.5 up to 17%, and with potassium metabisulfite allotment pH value, and addition 60mg is burnt sub- in every liter of Conditions of Onion Juice in the step S8
The pectase and 16.75% sucrose of 25mg is added in potassium sulfate, every liter of Conditions of Onion Juice；
S9: main fermentation: main fermentation stores 7.5 days, and the temperature of fermentation is controlled at 27.5 DEG C, makes the control of its residual sugar amount 4%
Below, alcoholic strength control is at 10.5 degree；
S10: post-fermentation: and then the Conditions of Onion Juice after main fermentation is separated by filtration lower glue, it stores 75 days, the dry type Conditions of Onion Juice of system
It is spare；
S11: dry type Conditions of Onion Juice is mixed with claret: 20% spare dry type onion being added into claret
Juice mixes, and toning, toning uses Yan73 grape wine；
S12: glue under egg-white powder is added: glue under egg-white powder is added into the onion claret after toning, mix ageing 3
A month, and thermostabilization and cold stable processing are carried out respectively；
S13: filtration sterilization, canned: the onion claret in the S12 is filtered using filter membrane, canned,
Sealing, the aperture of filter membrane are 0.35 μm.
Embodiment three
A kind of preparation method of onion claret, the preparation method step of this kind of onion claret is specifically such as
Under:
S1: onion stripping and slicing: the rotten fresh onion of onion hypertrophy, crust gloss, nothing is selected, places 2h under 5 DEG C of environment, so
Onion is cleaned afterwards, peels surface skin, stripping and slicing is stand-by；
S2: heat drift: the onion after stand-by stripping and slicing is placed in 70 DEG C of hot water and stands 2 hours for use；
S3: crushing mashing: onion put into crusher, and the revolving speed of crusher is controlled at 6 revolutions per seconds, crushes mashing, mistake
Filter obtains that Conditions of Onion Juice is stand-by, filtering use mesh number for 80 filter screen；
S4: chemical reagent processing: sodium bicarbonate being added into Conditions of Onion Juice, then again with citric acid or tartaric acid by solution
Being neutralized to pH value is 6；
S5: heating: the Conditions of Onion Juice after allotment is heated, and at 80 DEG C, the time controlled at 20 minutes heating and temperature control；
S6: cooling: the Conditions of Onion Juice after heating is cooled to 35 DEG C；
S7: low-temperature negative-pressure evaporates deodorization: will be evaporated in cooling Conditions of Onion Juice again Negative pressure machine；
S8: allotment auxiliary material: and then pectase and sucrose are added into Conditions of Onion Juice, and measure by saccharous detector, make it
Sugar content is 5 up to 19%, and with potassium metabisulfite allotment pH value, and 70mg coke sulfurous is added in every liter of Conditions of Onion Juice in the step S8
The pectase and 18.5% sucrose of 30mg is added in sour potassium, every liter of Conditions of Onion Juice；
S9: main fermentation: main fermentation stores 10 days, and the temperature of fermentation is controlled at 35 DEG C, make the control of its residual sugar amount 4% with
Under, alcoholic strength control at 12 degree；
S10: post-fermentation: and then the Conditions of Onion Juice after main fermentation is separated by filtration lower glue, it stores 100 days, the dry type onion of system
Juice is spare；
S11: dry type Conditions of Onion Juice is mixed with claret: 30% spare dry type onion being added into claret
Juice mixes, and toning, toning uses Yan73 grape wine；
S12: glue under egg-white powder is added: glue under egg-white powder is added into the onion claret after toning, mix ageing 4
A month, and thermostabilization and cold stable processing are carried out respectively；
S13: filtration sterilization, canned: the onion claret in the S12 is filtered using filter membrane, canned,
Sealing, the aperture of filter membrane are 0.45 μm.
The onion claret prepared through embodiment one, embodiment two and embodiment three is tested it is found that embodiment
Two be preferred embodiment.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (7)
1. a kind of preparation method of onion claret, which is characterized in that the preparation method step of this kind of onion claret
It is rapid specific as follows:
S1: onion stripping and slicing: the rotten fresh onion of onion hypertrophy, crust gloss, nothing is selected, places 1-2h under 0-5 DEG C of environment, so
Onion is cleaned afterwards, peels surface skin, stripping and slicing is stand-by；
S2: heat drift: the onion after stand-by stripping and slicing is placed in 50-70 DEG C of hot water and stands 1-2 hours for use；
S3: crushing mashing: onion put into crusher, crushes mashing, it is stand-by that Conditions of Onion Juice is obtained by filtration；
S4: chemical reagent processing: sodium bicarbonate is added into Conditions of Onion Juice, is then again neutralized solution with citric acid or tartaric acid
It is 5-6 to pH value；
S5: heating: the Conditions of Onion Juice after allotment is heated, and heating and temperature control is at 40-80 DEG C, and the time, control was at 20-50 points
Clock；
S6: cooling: the Conditions of Onion Juice after heating is cooled to 20-35 DEG C；
S7: low-temperature negative-pressure evaporates deodorization: will be evaporated in cooling Conditions of Onion Juice again Negative pressure machine；
S8: allotment auxiliary material: and then pectase and sucrose are added into Conditions of Onion Juice, and measure by saccharous detector, make it containing sugar
Amount reaches 15-19%, and is 4-5 with potassium metabisulfite allotment pH value；
S9: main fermentation: main fermentation 5-10 days, make the control of its residual sugar amount below 4%, alcoholic strength control is in 9-12 degree；
S10: post-fermentation: and then the Conditions of Onion Juice after main fermentation is separated by filtration lower glue, it stores 50-100 days, the dry type Conditions of Onion Juice of system
It is spare；
S11: dry type Conditions of Onion Juice is mixed with claret: the spare dry type onion of 10%-30% being added into claret
Juice mixes, toning；
S12: glue under egg-white powder is added: glue under egg-white powder is added into the onion claret after toning, mixing ageing 2-4 is a
Month, and thermostabilization and cold stable processing are carried out respectively；
S13: filtration sterilization, canned: the onion claret in the S12 to be filtered using filter membrane, degerming, tank
Dress, sealing.
2. a kind of onion claret according to claim 1, it is characterised in that: crusher turns in the step S3
Speed control is at 4-6 revolutions per seconds.
3. a kind of onion claret according to claim 1, it is characterised in that: filtering uses mesh in the step S3
The filter screen that number is 80.
4. a kind of onion claret according to claim 1, it is characterised in that: every liter of Conditions of Onion Juice in the step S8
The pectase and 15-18.5% sucrose of 20-30mg is added in the interior potassium metabisulfite that 50-70mg is added, every liter of Conditions of Onion Juice.
5. a kind of onion claret according to claim 1, it is characterised in that: the temperature fermented in the step S9
Control is at 20-35 DEG C.
6. a kind of onion claret according to claim 1, it is characterised in that: mix colours and use in the step S11
Yan73 grape wine.
7. a kind of onion claret according to claim 1, it is characterised in that: filter membrane in the step S13
Aperture is 0.25-0.45 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910114575.9A CN109609310A (en) | 2019-02-14 | 2019-02-14 | A kind of preparation method of onion claret |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910114575.9A CN109609310A (en) | 2019-02-14 | 2019-02-14 | A kind of preparation method of onion claret |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109609310A true CN109609310A (en) | 2019-04-12 |
Family
ID=66019732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910114575.9A Pending CN109609310A (en) | 2019-02-14 | 2019-02-14 | A kind of preparation method of onion claret |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109609310A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5260090A (en) * | 1991-09-18 | 1993-11-09 | Sakai Isao | Process for deodoring garlic or welsh onion and the like |
| CN101085970A (en) * | 2007-07-02 | 2007-12-12 | 北京市科威华食品工程技术有限公司 | Micro-ferment onion grape wine process technology |
| CN102443511A (en) * | 2010-10-13 | 2012-05-09 | 郭多强 | Pure onion juice fermented wine and production method thereof |
| CN103756832A (en) * | 2014-01-22 | 2014-04-30 | 天津绿川葡萄酒业有限公司 | Onion dry red wine |
| CN104498189A (en) * | 2014-12-05 | 2015-04-08 | 东南大学 | Method for extracting onion oil based on nanometer materials |
| CN109049024A (en) * | 2018-07-23 | 2018-12-21 | 杨孝其 | A kind of suction type household onion slicing device |
-
2019
- 2019-02-14 CN CN201910114575.9A patent/CN109609310A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5260090A (en) * | 1991-09-18 | 1993-11-09 | Sakai Isao | Process for deodoring garlic or welsh onion and the like |
| CN101085970A (en) * | 2007-07-02 | 2007-12-12 | 北京市科威华食品工程技术有限公司 | Micro-ferment onion grape wine process technology |
| CN102443511A (en) * | 2010-10-13 | 2012-05-09 | 郭多强 | Pure onion juice fermented wine and production method thereof |
| CN103756832A (en) * | 2014-01-22 | 2014-04-30 | 天津绿川葡萄酒业有限公司 | Onion dry red wine |
| CN104498189A (en) * | 2014-12-05 | 2015-04-08 | 东南大学 | Method for extracting onion oil based on nanometer materials |
| CN109049024A (en) * | 2018-07-23 | 2018-12-21 | 杨孝其 | A kind of suction type household onion slicing device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105087334B (en) | One kind harvests sub- alcoholic drink mixed with fruit juice and preparation method thereof | |
| CN104450411A (en) | Preparing method for pomelo wine | |
| CN104774700B (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN105462775A (en) | Hawthorn and passion fruit wine and preparation method thereof | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| JP2009240255A (en) | Method for producing health food containing garlic as main component | |
| CN103484293B (en) | A kind of phyllanthus emblica Nectar wine and preparation method thereof | |
| CN105670855B (en) | One kind is mostly according to fruit wine and its brew method | |
| CN105018270B (en) | A kind of brewing method for grape wine and the grape wine brewageed | |
| KR20160007848A (en) | A functional drink using sprout ginseng and Method for processing the same | |
| CN109112051A (en) | A kind of passion fruit papaya wine and its preparation method and application | |
| CN105238641A (en) | Processing method of banana wine and product | |
| CN105018274A (en) | Mulberry and purple potato wine and making method thereof | |
| CN109609310A (en) | A kind of preparation method of onion claret | |
| CN104195013A (en) | Method of preparing wine with pear in bottle | |
| CN103445243A (en) | Technology and preparation method of persimmon-leaf composite health-care beverage | |
| CN108203638A (en) | The fermentation technique of aloe green gram wine | |
| CN110511849A (en) | A kind of production method of Snakegourd Fruit Longstamen Onion Bulb wine | |
| KR100436445B1 (en) | The manufacturing method of composition from the health support food in the plant group which is suitable for drinking | |
| CN108865591A (en) | A kind of fermentation of shaddock magma is pure to make white spirit and preparation method thereof | |
| CN109251825A (en) | Wilsonii ice red wine and preparation method thereof | |
| CN109797082A (en) | Four flower yellow wines of one kind and preparation method thereof | |
| KR101494419B1 (en) | Black Pomegranate Drink Making Method | |
| KR20190061620A (en) | Method for Manufacturing Honey Comprising Ginseng | |
| KR102443519B1 (en) | Manufacturing method of the fermented tea using melon |
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 |
Application publication date: 20190412 |
|
| WD01 | Invention patent application deemed withdrawn after publication |