CN109609317A - A kind of papaya wine and its preparation method - Google Patents
A kind of papaya wine and its preparation method Download PDFInfo
- Publication number
- CN109609317A CN109609317A CN201910092378.1A CN201910092378A CN109609317A CN 109609317 A CN109609317 A CN 109609317A CN 201910092378 A CN201910092378 A CN 201910092378A CN 109609317 A CN109609317 A CN 109609317A
- Authority
- CN
- China
- Prior art keywords
- parts
- portions
- rice
- grain
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of papaya wines, prepare raw material and are composed of the following parts by weight: 45-60 parts of fresh pawpaws, 12-16 portions of rice, 10-14 portions of sorghums, 8-12 portions of wheats, 5-7 parts of glutinous rice, 7-9 parts of corns, 3-5 parts of Angel Yeasts, 13-17 parts of mulberries, 13-17 portions of fructus lyciis, 10-14 portions of jujubes, 3-7 parts of flower of Radix Puerariae and 2-5 parts of honey.In addition, the present invention also provides a kind of preparation methods of papaya wine.The present invention deficiency scorching for white wine, is added property function, the degrading the channel of the raw materials such as pawpaw, mulberries, fructus lycii, jujube, honey, white flower of Radix Puerariae.
Description
Technical field
The invention belongs to technical field of health care, and in particular to a kind of papaya wine and its preparation method.
Background technique
Pawpaw is called Chaenomeles pawpaw, iron pin pear, belongs to rosaceae Chaenomeles, perennial machaka or dungarunga, kind master
If shine skin papaya.Pawpaw is known as the title of " hundred beneficial fruit kings ".Discuss in Li Shizhen (1518-1593 A.D.) Compendium of Material Medica: pawpaw is warm-natured sour, calming the liver
Stomach function regulating, relaxing muscles and tendons network, muscles and bones living, blood pressure lowering.Contained oleanolic acid composition is a kind of with protect liver drop enzyme, anti-inflammatory antibacterial, reduction
The compound of blood lipid and other effects.Research is it is also found that: pawpaw has the ability for preventing human carcinogen's substance nitrosamine from synthesizing.Often feeding tool
There are suppressing the hyperactive liver and easing the stomach, relaxing tendons and activating collaterals, softens blood vessel, anti-inflammatory anti-inflammatory, anti-ageing beauty treatment, anti-cancer and cancer-preventing, the health-care efficacy built up health；It
It is a kind of treasure full of nutrition, having hundred benefits and the fruit of none evil.
Pawpaw is rich in various vitamins, minerals, cellulose, and smell is unique, integrates edible, medicinal, watches
Multi-purpose plant, golden yellow color after fruit maturation, fragrant odour, full of nutrition, ecology, economic, social three benefits get both, pawpaw
Fruit is also a variety of micro- containing brass class and potassium, magnesium, calcium, zinc, iron, manganese, phosphorus etc. rich in a variety of organic acids such as malic acid, tartaric acid
Secondary element, in which: ascorbic content is 48 times of apple；It is especially rich in super feeding compound mutase (SOD), and vigor is high.
Pawpaw, which also contains, to be promoted liver cell regeneration, prevents cirrhosis, reducing blood lipid, hypoglycemic, anticancer, enhancing body's immunity, inhibits
The oleanolic acid of allergy.With modern medicine, food, health care and the development for industry of making up, therefore enriched with China distinctive
Resource of Chaenomeles sinensis development and production are pure natural, have no toxic side effect and the health food with multiple functions, have important Development volue
And vast market prospect.The mainly white wine sold in the market, but the essential element of white wine is ethyl alcohol, it is higher to human body containing ethyl alcohol
The scorching deficiency being harmful to the health of bigger and white wine is injured, the drinks product containing pawpaw ingredient is also rarely found in the market.
Summary of the invention
The present invention provides a kind of papaya wine and its preparation method, solve the problems, such as to propose in the prior art.
The first purpose of the invention is to provide a kind of papaya wines, prepare raw material and are grouped by the group of following parts by weight
At: 45-60 parts of fresh pawpaws, 12-16 portions of rice, 10-14 portions of sorghums, 8-12 portions of wheats, 5-7 parts of glutinous rice, 7-9 parts of corns, 3-5 parts
Angel Yeast, 13-17 part mulberries, 13-17 portions of fructus lyciis, 10-14 portions of jujubes, 3-7 parts of flower of Radix Puerariae and 2-5 parts of honey.
Preferably, the raw material for preparing of the papaya wine is composed of the following parts by weight: 50 parts of fresh pawpaws, 14 parts big
Rice, 12 portions of sorghums, 10 portions of wheats, 6 parts of glutinous rice, 8 parts of corns, 4 parts of Angel Yeasts, 15 parts of mulberries, 15 portions of fructus lyciis, 12 parts of jujubes, 5
Part flower of Radix Puerariae and 3 parts of honey.
A second object of the present invention is to provide the preparation methods of papaya wine, are specifically implemented according to the following steps:
Step 1,45-60 parts of fresh pawpaws, 12-16 portions of rice, 10-14 portions of sorghums, 8-12 parts of wheats, 5- are weighed by weight
7 parts of glutinous rice, 7-9 parts of corns, 3-5 parts of Angel Yeasts, 13-17 parts of mulberries, 13-17 portions of fructus lyciis, 10-14 portions of jujubes, 3-7 parts of pueraria lobatas
Colored and 2-5 parts of honey, it is spare；
Step 2, the weighed fresh pawpaw of step 1, rice, sorghum, wheat, glutinous rice, 7 corns are uniformly mixed and are used as fruit grain；
Grain material is obtained after carrying out boiling 1-2h with the 30% of fruit grain total amount, pours into and 3-5 parts of Angels is added in stainless steel material cylinder
Yeast solid state fermentation 28-48h obtains poor song, then mixing is added in the fruit grain material of residue 70% and is mixed thoroughly, solid under the conditions of 18-39 DEG C
State is fermented 20-30 days, and after grain liquefaction is confused, fermenting-ripening obtains grain；
Step 3, the grain of fermenting-ripening in step 2 is entered into pot distillation, takes 80 parts plus 20 parts of chaff of grain to enter pot, temperature control in boiler
Between 90-105 DEG C, wine temperature control system distills out 50-60 ° of pawpaw white wine, as wine base between 14-20 DEG C；
Step 4, step 3 is obtained pawpaw white wine 30% is transferred in pithos, by weighed mulberries of step 1, fructus lycii, red
Pithos is added in jujube, flower of Radix Puerariae and honey, cold fermentation 8-12 months after mixing evenly, tunning is filtered, collects filtrate and obtain
To Normal juice, deployed by the pawpaw white wine mixing that step 3 remaining 70% is added in 30% Normal juice.
Preferably, in step 3, the chaff is rice husk, and fluffing action is played in distillation process.
Preferably, in step 4, the temperature of cold fermentation is 5-20 DEG C.
The pharmacological action and drug effect of each raw material Chinese medicine in the present invention:
Mulberries: cold in nature, slightly cold, return heart, liver, stomach meridian.Health care element is very rich, promote the production of body fluid to quench thirst, moisturize, beauty Yan Jianti,
Virility is reformed in liver-kidney tonifying, enriching yin of enriching blood, benefiting shrewd head etc..
Fructus lycii: belong to excellent tonic product it is slightly cold, it is sweet, return liver kidney two warp.Using carrotene multivitamin contained by fructus lycii,
A variety of special dietary compositions such as a variety of amino acid, glycine betaine, thiamine, riboflavin, another name for Sichuan Province flavine, physalin have outstanding
Health-care efficacy.
Jujube: from being listed in first of five fruits at all times, " popular legend " eats three jujubes good story never old all the life, jujube on the 1st
Flat temperature, sweet tea sweet in flavor, returns spleen stomach meridian dual-purpose of drug and food, containing there are many medicinal nourishing element, can tonifying middle-Jiao and Qi, strengthen the spleen and stomach, nourishing
Blood, tranquilizing and blood nourishing, mental-tranquilization are especially bigger to the tonic effect of liver kidney, and tonifying liver QI invigorating moistens qi and blood, nourishing and strengthening Yin and Yang.
Honey: being all sorts of flowers essence that honeybee is adopted from all sorts of flowers plant, mild-natured cool, returns spleen, lung, the heart, stomach, large intestine channel, tool
There are nourishing Yin and moistening dryness, nourishing blood and tranquilization, tonifying middle-Jiao and Qi, relax bowel and defecation, function clearing heat and detoxicating, relieving cough and reducing sputum, moistening lung help reconciliation is many
Effect.
White flower of Radix Puerariae: neutral and slightly cool in nature, sweet in flavor, fruit root element rich in, flavones, arachidic acid, amino acid, protein are a variety of
Vitamin, organic calcium have the effect of removing toxic substances, be amusing, and contained element effectively faces upward normal propyl alcohol, n-butanol, second fourth in white wine processed
Alcohol, second amylalcohol effectively facilitate liver metabolism.It cures mainly and drinks beyond one's capacity, headache is dizzy.
Compared with prior art, the beneficial effects of the present invention are:
Using the property function of the raw materials such as above-mentioned pawpaw, mulberries, fructus lycii, jujube, honey, white flower of Radix Puerariae, degrading the channel, for
The scorching deficiency of white wine.To institute's injury of meridian carry out yin-yang metabolism reconcile with pawpaw it is warm-natured you it is dry I temperature.I am cold for mulberries your heat cold in nature,
Your my dry mild-natured slightly cold, mild-natured temperature of jujube of sun of fructus lycii, my dry flat temperature of your sun.Honey is mild-natured.Flower of Radix Puerariae neutral and slightly cool in nature.It gives full play to
Respective function carries out tune benefit to hurt internal organs.Realize that I am cool for your heat, you are dry, and I moistens, you hurt my and mend, my sun of your yin, and advantage is mutual
It mends.Ensuring the red assembled alcoholic drinks nourishing blood and invigorating qi of drink angel, qi and blood foot, then ten thousand diseases are not given birth to.
Specific embodiment
In order to enable those skilled in the art to more fully understand, technical solution of the present invention is practiced, below with reference to specific
The invention will be further described for embodiment, but illustrated embodiment is not as a limitation of the invention.
Embodiment 1
A kind of papaya wine prepares raw material and is composed of the following parts by weight: 50 parts of fresh pawpaws, 14 parts of rice, 12
Part sorghum, 10 portions of wheats, 6 parts of glutinous rice, 8 parts of corns, 4 parts of Angel Yeasts, 15 parts of mulberries, 15 portions of fructus lyciis, 12 portions of jujubes, 5 portions of Pueraria lobotas
Root flower and 3 parts of honey.
It is specifically implemented according to the following steps:
Step 1,50 parts of fresh pawpaws, 14 portions of rice, 12 portions of sorghums, 10 portions of wheats, 6 parts of glutinous rice, 8 parts of jade are weighed by weight
Rice, 15 parts of mulberries, 15 portions of fructus lyciis, 12 portions of jujubes, 5 parts of flower of Radix Puerariae and 3 parts of honey, it is spare；
Step 2, the weighed fresh pawpaw of step 1, rice, sorghum, wheat, glutinous rice, corn are uniformly mixed and are used as fruit grain；
Grain material is obtained after carrying out boiling 1.5h with the 30% of fruit grain total amount, pours into and 4 parts of Angel ferment is added in stainless steel material cylinder
Female solid state fermentation 32h obtains poor song, then mixing is added in the fruit grain material of residue 70% and is mixed thoroughly, the solid state fermentation 25 under the conditions of 26 DEG C
It, after grain liquefaction is confused, fermenting-ripening obtains grain；
Step 3, the grain of fermenting-ripening in step 2 is entered into pot distillation, takes 80 parts plus 20 parts of chaff of grain to enter pot, temperature control in boiler
Between 100 DEG C, wine temperature control system distills out 55 ° of pawpaw white wine, as wine base between 18 DEG C；
Step 4, step 3 is obtained pawpaw white wine 30% is transferred in pithos, by weighed mulberries of step 1, fructus lycii, red
Pithos is added in jujube, flower of Radix Puerariae and honey, and cold fermentation 10 months, tunning is filtered after mixing evenly, collects filtrate and obtains
Normal juice is deployed by the pawpaw white wine mixing that step 3 remaining 70% is added in 30% Normal juice.
Wherein, in step 3, the chaff is rice husk, and fluffing action is played in distillation process.
Wherein, in step 4, the temperature of cold fermentation is 15 DEG C.
Embodiment 2
A kind of papaya wine prepares raw material and is composed of the following parts by weight: 45 parts of fresh pawpaws, 16 parts of rice, 14
Part sorghum, 12 portions of wheats, 5 parts of glutinous rice, 7 parts of corns, 3 parts of Angel Yeasts, 13 parts of mulberries, 17 portions of fructus lyciis, 10 portions of jujubes, 3 portions of Pueraria lobotas
Root flower and 2 parts of honey.
It is specifically implemented according to the following steps:
Step 1,45 parts of fresh pawpaws, 16 portions of rice, 14 portions of sorghums, 12 portions of wheats, 5 parts of glutinous rice, 7 parts of jade are weighed by weight
Rice, 13 parts of mulberries, 17 portions of fructus lyciis, 10 portions of jujubes, 3 parts of flower of Radix Puerariae and 2 parts of honey, it is spare；
Step 2, the weighed fresh pawpaw of step 1, rice, sorghum, wheat, glutinous rice, corn are uniformly mixed and are used as fruit grain；
Grain material is obtained after carrying out boiling 1h with the 30% of fruit grain total amount, pours into and 3 parts of Angel Yeasts is added in stainless steel material cylinder
Solid state fermentation 28h obtains poor song, then mixing is added in the fruit grain material of residue 70% and is mixed thoroughly, the solid state fermentation 20 under the conditions of 18 DEG C
It, after grain liquefaction is confused, fermenting-ripening obtains grain；
Step 3, the grain of fermenting-ripening in step 2 is entered into pot distillation, takes 80 parts plus 20 parts of chaff of grain to enter pot, temperature control in boiler
Between 90 DEG C, wine temperature control system distills out 50 ° of pawpaw white wine, as wine base between 14 DEG C；
Step 4, step 3 is obtained pawpaw white wine 30% is transferred in pithos, by weighed mulberries of step 1, fructus lycii, red
Pithos is added in jujube, flower of Radix Puerariae and honey, and cold fermentation 8 months, tunning is filtered after mixing evenly, collects filtrate and obtains original
Juice is deployed by the pawpaw white wine mixing that step 3 remaining 70% is added in 30% Normal juice.
Wherein, in step 3, the chaff is rice husk, and fluffing action is played in distillation process.
Wherein, in step 4, the temperature of cold fermentation is 5 DEG C.
Embodiment 3
A kind of papaya wine prepares raw material and is composed of the following parts by weight: 60 parts of fresh pawpaws, 12 parts of rice, 10
Part sorghum, 8 portions of wheats, 7 parts of glutinous rice, 9 parts of corns, 17 parts of mulberries, 13 portions of fructus lyciis, 14 portions of jujubes, 7 parts of flower of Radix Puerariae and 5 parts of honey.
It is specifically implemented according to the following steps:
Step 1,60 parts of fresh pawpaws, 12 portions of rice, 10 portions of sorghums, 8 portions of wheats, 7 parts of glutinous rice, 9 parts of jade are weighed by weight
Rice, 5 parts of Angel Yeasts, 17 parts of mulberries, 13 portions of fructus lyciis, 14 portions of jujubes, 7 parts of flower of Radix Puerariae and 5 parts of honey, it is spare；
Step 2, the weighed fresh pawpaw of step 1, rice, sorghum, wheat, glutinous rice, corn are uniformly mixed and are used as fruit grain；
Grain material is obtained after carrying out boiling 2h with the 30% of fruit grain total amount, pours into and 5 parts of Angel Yeasts is added in stainless steel material cylinder
Solid state fermentation 48h obtains poor song, then mixing is added in the fruit grain material of residue 70% and is mixed thoroughly, the solid state fermentation 30 under the conditions of 39 DEG C
It, after grain liquefaction is confused, fermenting-ripening obtains grain；
Step 3, the grain of fermenting-ripening in step 2 is entered into pot distillation, takes 80 parts plus 20 parts of chaff of grain to enter pot, temperature control in boiler
Between 105 DEG C, wine temperature control system distills out 60 ° of pawpaw white wine, as wine base between 20 DEG C；
Step 4, step 3 is obtained pawpaw white wine 30% is transferred in pithos, by weighed mulberries of step 1, fructus lycii, red
Pithos is added in jujube, flower of Radix Puerariae and honey, and cold fermentation 12 months, tunning is filtered after mixing evenly, collects filtrate and obtains
Normal juice is deployed by the pawpaw white wine mixing that step 3 remaining 70% is added in 30% Normal juice.
Wherein, in step 3, the chaff is rice husk, and fluffing action is played in distillation process.
Wherein, in step 4, the temperature of cold fermentation is 20 DEG C.
It should be noted that involved in claims of the present invention when numberical range, it is thus understood that each numberical range
Any one numerical value can be selected between two endpoints and two endpoints, due to step method and the embodiment 1-3 phase of use
Together, it repeats in order to prevent, description of the invention preferred embodiment, once a person skilled in the art knows basic
Creative concept, then additional changes and modifications may be made to these embodiments.It is wrapped so the following claims are intended to be interpreted as
It includes preferred embodiment and falls into all change and modification of the scope of the invention.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (5)
1. a kind of papaya wine, which is characterized in that it prepares raw material and is composed of the following parts by weight: 45-60 parts of fresh pawpaws,
12-16 portions of rice, 10-14 portions of sorghums, 8-12 portions of wheats, 5-7 parts of glutinous rice, 7-9 parts of corns, 3-5 parts of Angel Yeasts, 13-17 parts
Mulberries, 13-17 portions of fructus lyciis, 10-14 portions of jujubes, 3-7 parts of flower of Radix Puerariae and 2-5 parts of honey.
2. papaya wine according to claim 1, which is characterized in that it prepares raw material and is grouped by the group of following parts by weight
At: 50 parts of fresh pawpaws, 14 portions of rice, 12 portions of sorghums, 10 portions of wheats, 6 parts of glutinous rice, 8 parts of corns, 4 parts of Angel Yeasts, 15 portions of mulberries
Shen, 15 portions of fructus lyciis, 12 portions of jujubes, 5 parts of flower of Radix Puerariae and 3 parts of honey.
3. the preparation method of papaya wine according to claim 1, which is characterized in that be specifically implemented according to the following steps:
Step 1,45-60 parts of fresh pawpaws, 12-16 portions of rice, 10-14 portions of sorghums, 8-12 portions of wheats, 5-7 parts are weighed by weight
Glutinous rice, 7-9 part corn, 3-5 parts of Angel Yeasts, 13-17 parts of mulberries, 13-17 portions of fructus lyciis, 10-14 portions of jujubes, 3-7 parts of flower of Radix Puerariae
It is spare with 2-5 parts of honey；
Step 2, the weighed fresh pawpaw of step 1, rice, sorghum, wheat, glutinous rice, 7 corns are uniformly mixed and are used as fruit grain；
Grain material is obtained after carrying out boiling 1-2h with the 30% of fruit grain total amount, pours into and 3-5 parts of Angel Yeasts is added in stainless steel material cylinder
Solid state fermentation 28-48h obtains poor song, then mixing is added in the fruit grain material of residue 70% and is mixed thoroughly, and solid-state is sent out under the conditions of 18-39 DEG C
Ferment 20-30 days, after grain liquefaction is confused, fermenting-ripening obtained grain；
Step 3, the grain of fermenting-ripening in step 2 is entered into pot distillation, takes 80 parts plus 20 parts of chaff of grain to enter pot, temperature control exists in boiler
Between 90-105 DEG C, wine temperature control system distills out 50-60 ° of pawpaw white wine, as wine base between 14-20 DEG C；
Step 4, step 3 is obtained pawpaw white wine 30% is transferred in pithos, by the weighed mulberries of step 1, fructus lycii, jujube,
Pithos is added in flower of Radix Puerariae and honey, cold fermentation 8-12 months after mixing evenly, tunning is filtered, collects filtrate and obtain original
Juice is deployed by the pawpaw white wine mixing that step 3 remaining 70% is added in 30% Normal juice.
4. the preparation method of papaya wine according to claim 3, which is characterized in that in step 3, the chaff is rice husk,
Fluffing action is played in distillation process.
5. the preparation method of papaya wine according to claim 3, which is characterized in that in step 4, the temperature of cold fermentation is
5-20℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910092378.1A CN109609317A (en) | 2019-01-30 | 2019-01-30 | A kind of papaya wine and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910092378.1A CN109609317A (en) | 2019-01-30 | 2019-01-30 | A kind of papaya wine and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109609317A true CN109609317A (en) | 2019-04-12 |
Family
ID=66018641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910092378.1A Pending CN109609317A (en) | 2019-01-30 | 2019-01-30 | A kind of papaya wine and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109609317A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297989A (en) * | 2000-09-21 | 2001-06-06 | 贵州醇酒厂 | White spirit made from Chinese sorghum and grape |
| CN102344863A (en) * | 2010-07-30 | 2012-02-08 | 白河县逸酒酒业有限责任公司 | Papaya wine and preparation method thereof |
| CN103074196A (en) * | 2013-02-22 | 2013-05-01 | 孙福伟 | Pineapple white spirit and brewing process of pineapple white spirit |
| CN103981059A (en) * | 2014-05-30 | 2014-08-13 | 肖秀萍 | Mangosteen health-care wine and manufacturing method thereof |
| CN105623949A (en) * | 2014-10-28 | 2016-06-01 | 郑邦春 | Fruit and grain mixed fermented nutritional liquor |
| CN105713805A (en) * | 2016-03-28 | 2016-06-29 | 杨思进 | Liqueur and preparation method thereof |
| CN107058025A (en) * | 2017-05-27 | 2017-08-18 | 湖北楚园春酒业有限公司 | A kind of trophism bitter buckwheat wine and its production method |
| US20170327858A1 (en) * | 2014-12-02 | 2017-11-16 | Lakeview Nutrition Llc | Extracts of whole stillage and other biomass and methods thereof |
| CN108841520A (en) * | 2018-09-12 | 2018-11-20 | 朱冬 | A kind of red jujube health-care liquor and preparation method thereof |
| CN108977306A (en) * | 2018-07-12 | 2018-12-11 | 安徽省碧绿春生物科技有限公司 | A kind of production method of health white wine |
-
2019
- 2019-01-30 CN CN201910092378.1A patent/CN109609317A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297989A (en) * | 2000-09-21 | 2001-06-06 | 贵州醇酒厂 | White spirit made from Chinese sorghum and grape |
| CN102344863A (en) * | 2010-07-30 | 2012-02-08 | 白河县逸酒酒业有限责任公司 | Papaya wine and preparation method thereof |
| CN103074196A (en) * | 2013-02-22 | 2013-05-01 | 孙福伟 | Pineapple white spirit and brewing process of pineapple white spirit |
| CN103981059A (en) * | 2014-05-30 | 2014-08-13 | 肖秀萍 | Mangosteen health-care wine and manufacturing method thereof |
| CN105623949A (en) * | 2014-10-28 | 2016-06-01 | 郑邦春 | Fruit and grain mixed fermented nutritional liquor |
| US20170327858A1 (en) * | 2014-12-02 | 2017-11-16 | Lakeview Nutrition Llc | Extracts of whole stillage and other biomass and methods thereof |
| CN105713805A (en) * | 2016-03-28 | 2016-06-29 | 杨思进 | Liqueur and preparation method thereof |
| CN107058025A (en) * | 2017-05-27 | 2017-08-18 | 湖北楚园春酒业有限公司 | A kind of trophism bitter buckwheat wine and its production method |
| CN108977306A (en) * | 2018-07-12 | 2018-12-11 | 安徽省碧绿春生物科技有限公司 | A kind of production method of health white wine |
| CN108841520A (en) * | 2018-09-12 | 2018-11-20 | 朱冬 | A kind of red jujube health-care liquor and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549078A (en) | Toxin-expelling and slimming tea and preparation method thereof | |
| CN104893912A (en) | Passion fruit health-care wine and preparation method thereof | |
| US10987396B2 (en) | Composition for improving internal circulation and delaying aging and application thereof | |
| CN107156590A (en) | Vegetable solid beverage and preparation method thereof | |
| CN103859546A (en) | Natural multifunctional Noni compound drink and preparation method thereof | |
| CN103627590A (en) | Method for making litchi wine | |
| CN104293552A (en) | Weight-losing grape wine | |
| CN106922605A (en) | A kind of method for breeding of free range chicken | |
| CN105495218A (en) | Anti-alcoholic health-care drink and preparation method thereof | |
| CN105076617A (en) | Tartary buckwheat tea and preparation method thereof | |
| CN103642627A (en) | Licorice schisandra-chinensis Chinese-yam haw lyceum-barbarum composite fermentation health-care wine | |
| CN106974283A (en) | Momordica grosvenori extract solution, arhat fruit yoghourt and preparation method thereof | |
| CN101869164B (en) | Bulbil skin nourishment tea | |
| CN103181431B (en) | Liver-nourishing health protection tea and preparation method | |
| CN108114222A (en) | Chinese medicine composition that a kind of air making-up and spleen enlivening is nourishing liver and kidney and preparation method thereof | |
| CN108079219A (en) | A kind of topical composition for treating burn and scald and preparation method thereof | |
| CN104673577B (en) | A kind of SOD wine and preparation method | |
| CN109609317A (en) | A kind of papaya wine and its preparation method | |
| CN103421649B (en) | Tartary buckwheat daqu liquor | |
| CN108690775B (en) | Production method of health-preserving and health-care white spirit, health-preserving and health-care white spirit and use method thereof | |
| CN100545255C (en) | Tuckahoe wine | |
| CN110951569A (en) | Torreya grandis and red koji wine and brewing method thereof | |
| CN103602548A (en) | Compound fermentation Chinese herbal medicine health-care wine of polygonum multiflorum, rhodiola rosea, rhizoma dioscoreae, mulberry and medlar | |
| CN109363028A (en) | A kind of American ginseng beverage preparation method for alleviating physical fatigue | |
| CN104770736A (en) | Western red ginseng oral liquid preparation method |
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: 20190412 |
|
| RJ01 | Rejection of invention patent application after publication |