CN110205217A - A kind of Chinese chestnut wine and its preparation process of solid state fermentation - Google Patents
A kind of Chinese chestnut wine and its preparation process of solid state fermentation Download PDFInfo
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- CN110205217A CN110205217A CN201910645885.3A CN201910645885A CN110205217A CN 110205217 A CN110205217 A CN 110205217A CN 201910645885 A CN201910645885 A CN 201910645885A CN 110205217 A CN110205217 A CN 110205217A
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- 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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
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- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
Abstract
A kind of Chinese chestnut wine of solid state fermentation, according to parts by weight, the Chinese chestnut wine are as 90.5-91 portions of Chinese chestnuts, 2-4 portions of hawthorn, 1-3 portions of buckwheats, 1-3 portions of sorghums, 1-3 parts of glutinous rice and 0.5-1 portions of fructus lyciis through forming prepared by mixing, saccharification, fermentation and distillation.In Chinese chestnut wine produced by the present invention, other than Chinese chestnut, buckwheat, sorghum, glutinous rice and hawthorn are added to integrate the flavor for improving Chinese chestnut wine, there is the function of nourishing stomach and spleen, kidney-invigorating and tendon-reinforcing；Be conducive to prevent and treat high blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases；And drink Chinese chestnut wine produced by the present invention and easily absorbed by stomach, eliminate the problem that chestnut eats it raw indigestibility and the easy stagnant gas of prepared food；In addition, Chinese chestnut wine of the present invention uses solid-state fermentation process, process does not need stringent process regulation, easy to operate, and simple in equipment, and post-processing is easy, and basic non-wastewater discharge, Chinese chestnut wine obtained easily stores for a long time.
Description
Technical field
The invention belongs to Chinese chestnut wine technical field, the Chinese chestnut wine and its preparation process of specially a kind of solid state fermentation.
Background technique
Currently, using the fruit wine various types that fruit is made as raw material, wherein the grape wine made by raw material of grape is most
More, fruit wine is very clear to the health-care effect of human body.Chinese chestnut is full of nutrition, there is the laudatory title of " king of dry fruit ".Chinese medicine thinks plate
Chestnut energy good efficacy to suffering from a deficiency of the kidney, kidney-invigorating and tendon-reinforcing, promoting blood circulation and hemostasis, can prevent and treat high blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases.
Spirits culture has spread long length in China.It is the wine that raw material is brewed with Chinese chestnut, it can be beneficial to the health of people.But current
In the preparation method of the Chinese chestnut wine more stage remained in soaking in Chinese liquor Chinese chestnut, taste is not good enough, and flavor is unobvious, and brewed
Chinese chestnut wine should not be stored, and Yi Shangtou dry is turned sour.
Summary of the invention
To solve the above-mentioned problems, the purpose of the present invention is to propose to a kind of Chinese chestnut wine of solid state fermentation and its preparation process,
Using solid-state fermentation process, easily long-term storage, nourishing stomach and spleen relaxes channels and collaterals, and top, mouthfeel be not all good with flavor.
The technical solution that the present invention is taken to solve the above-mentioned problems are as follows: a kind of Chinese chestnut wine of solid state fermentation, according to weight
Measure number, the Chinese chestnut wine be by 90.5-91 portions of Chinese chestnuts, 2-4 portions of hawthorn, 1-3 portions of buckwheats, 1-3 portions of sorghums, 1-3 parts of glutinous rice and
0.5-1 portions of fructus lyciis are brewed through mixing, boiling, saccharification, fermentation and distillation.
In the present invention, it is preferred that according to parts by weight, the Chinese chestnut wine is by 90.5 portions of Chinese chestnuts, 3 portions of hawthorn, 2 parts of buckwheats
Wheat, 2 portions of sorghums, 2 parts of glutinous rice and 0.5 portion of fructus lycii are brewed through mixing, boiling, saccharification, fermentation and distillation.
A kind of preparation process of the Chinese chestnut wine of solid state fermentation, comprising the following steps:
Step 1: feedstock processing:
After Chinese chestnut cleaning, drying, it is ground into little particle, is cooked；Hawthorn is sliced, and sunning is in dried hawthorn under daylight；Buckwheat and height
Fine strain of millet, which is put into clear water, to be impregnated 22-24 hours；Glutinous rice and fructus lycii, which are put into clear water, to be impregnated 1-3 hours；
Step 2: steaming mixed:
Each raw material crossed handled by step 1 is homogenously mixed together, boiling 3-5 hours, natural cooling is spread in taking-up out；
Step 3: addition distiller's yeast:
Firstly, adding the carbohydrase of 0.2-0.4% into the resulting mixture of step 2, uniformly when temperature being waited to drop to 55-60 DEG C
Mixing, spreads natural cooling out；
Finally, adding the aromatizing yeast of 0.5-0.6% when uniform stirring to temperature is down to 35-40 DEG C, after evenly mixing, heap saccharification is built
20-24 hours；
Step 4: fermentation:
35% vinasse is added into mixture obtained by step 3, is mixed evenly, is put into spontaneous fermentation 40-49 days in fermenting case
After distilled to get Chinese chestnut pulp liquor；
Step 5: being covered with dust:
Chinese chestnut pulp liquor obtained by step 4 is covered with dust 1 year to get finished product.
In the present invention, it is preferred that the Chinese chestnut in the step 1 is the Chinese chestnut rich in selenium.
In the present invention, it is preferred that in the step 1, it is 2.5- that glutinous rice and fructus lycii winter, which are put into the time impregnated in clear water,
3 hours, it was 1-2 hours that summer, which is put into time for impregnating in clear water,.
In the present invention, it is preferred that in the step 4, the mixed weight ratio of mixture and vinasse is 3:1.
Compared with prior art, the invention has the following advantages:
Chestnut has the function of nourishing stomach and spleen, kidney-invigorating and tendon-reinforcing.Compendium of Material Medica chestnut is sweet in flavor warm-natured, enters taste kidney channel." " the Tang Dynasty SUN Si miao
Say: " chestnut, the fruit of kidney, nephrosis preferably eat it." point out in Compendium of Material Medica: " Li Zhi kidney deficiency, waist-leg is powerless, can lead to kidney QI invigorating,
Thick stomach." " someone's endogenous cold is rushed down cruelly as infused, and food simmers chestnut twenty or thirty piece more." food Chinese chestnut can be with replenishing qi and blood, nourishing the stomach, benefit
Kidney, strong liver and spleen；Eat the effect of there are also treatment waist-leg aches, relaxing tendons and activating collaterals raw.High starchiness contained by chestnut can provide high heat, and
Potassium, which helps, maintains normal heartbeat rule, and cellulose can then strengthen enteron aisle, keep excretory system normal operation.Since chestnut is rich in soft
Soft dietary fiber is known as " king of dry fruit " containing various nutrients such as much starch, protein, fat, B family vitamins
Laudatory title.High blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases can be prevented and treated.Diabetic can also taste in right amount.But
Chestnut eats it raw indigestibility, prepared food and easy stagnant gas, so, the nutrition for rationally absorbing Chinese chestnut just seems particularly critical.
In Chinese chestnut wine produced by the present invention, other than Chinese chestnut, it is added to buckwheat, sorghum, glutinous rice and hawthorn and changes to integrate
The flavor of kind Chinese chestnut wine, the function with nourishing stomach and spleen, kidney-invigorating and tendon-reinforcing；It is hard to be conducive to prevention and treatment high blood pressure, coronary heart disease, artery
Change, osteoporosis diseases；And drink Chinese chestnut wine produced by the present invention and easily absorbed by stomach, it eliminates chestnut and eats it raw indigestibility
With the problem of the easy stagnant gas of prepared food；In addition, Chinese chestnut wine of the present invention uses solid-state fermentation process, process does not need stringent process conditions
Control, it is easy to operate, and simple in equipment, post-processing is easy, and basic non-wastewater discharge, Chinese chestnut wine obtained is easily deposited for a long time
Storage.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the reality
It applies among a range.
Embodiment 1:
A kind of Chinese chestnut wine of solid state fermentation, according to parts by weight, the Chinese chestnut wine be by 91 portions of Chinese chestnuts, 2 portions of hawthorn, 1 portion of buckwheat,
1 portion of sorghum, 1 part of glutinous rice and 1 portion of fructus lycii prepared by mixing, saccharification, fermentation and distillation through forming.
A kind of preparation process of the Chinese chestnut wine of solid state fermentation, comprising the following steps:
Step 1: feedstock processing:
After Chinese chestnut cleaning, drying, it is ground into little particle and cooks；Hawthorn is sliced, and sunning is in dried hawthorn under daylight；Buckwheat and sorghum
It is put into clear water and impregnates 22 hours；Glutinous rice and fructus lycii, which are put into clear water, to be impregnated 1 hour；
Step 2: steaming mixed:
Each raw material crossed handled by step 1 is homogenously mixed together, boiling 3 hours, natural cooling is spread in taking-up out；
Step 3: addition distiller's yeast:
Firstly, 0.2% carbohydrase is added into the resulting mixture of step 2 when temperature being waited to drop to 55 DEG C, uniformly mixing, booth
Open cooling；
Finally, when uniform stirring to temperature is down to 35 DEG C, then add 0.5% aromatizing yeast, uniform stirring builds heap, is saccharified 22 hours；
Step 4: fermentation:
30% vinasse is added into mixture obtained by step 3, is mixed evenly, be put into fermenting case spontaneous fermentation 40 days it is laggard
Row distillation is to get Chinese chestnut pulp liquor；
Step 5: being covered with dust:
Chinese chestnut pulp liquor obtained by step 4 is covered with dust 1 year to get finished product.
Embodiment 2:
A kind of Chinese chestnut wine of solid state fermentation, according to parts by weight, the Chinese chestnut wine be by 91 portions of Chinese chestnuts, 4 portions of hawthorn, 1 portion of buckwheat,
2 portions of sorghums, 1 part of glutinous rice and 1 portion of fructus lycii prepared by mixing, saccharification, fermentation and distillation through forming.
A kind of preparation process of the Chinese chestnut wine of solid state fermentation, comprising the following steps:
Step 1: feedstock processing:
After Chinese chestnut cleaning, drying, it is ground into little particle and cooks；Hawthorn is sliced, and sunning is in dried hawthorn under daylight；Buckwheat and sorghum
It is put into clear water and impregnates 24 hours；Glutinous rice and fructus lycii, which are put into clear water, to be impregnated 3 hours；
Step 2: steaming mixed:
Each raw material crossed handled by step 1 is homogenously mixed together, boiling 5 hours, natural cooling is spread in taking-up out；
Step 3: addition distiller's yeast:
Firstly, adding 0.% carbohydrase into the resulting mixture of step 2 when temperature being waited to drop to 58 DEG C, uniformly mixing, spread out
It is cooling；
Finally, when uniform stirring to temperature is down to 35 DEG C, then add 0.5% aromatizing yeast, uniform stirring builds heap, is saccharified 20 hours；
Step 4: fermentation:
Vinasse is added into mixture obtained by step 3, is mixed evenly, is put into fermenting case and is carried out after spontaneous fermentation 44 days
Distillation is to get Chinese chestnut pulp liquor；
Step 5: being covered with dust:
Chinese chestnut pulp liquor obtained by step 4 is covered with dust 1 year to get finished product.
Embodiment 3:
A kind of Chinese chestnut wine of solid state fermentation, according to parts by weight, the Chinese chestnut wine are by 90.5 portions of Chinese chestnuts, 3 portions of hawthorn, 2 parts of buckwheats
Wheat, 2 portions of sorghums, 2 parts of glutinous rice and 0.5 portion of fructus lycii prepared by mixing, saccharification, fermentation and distillation through forming.
A kind of preparation process of the Chinese chestnut wine of solid state fermentation, comprising the following steps:
Step 1: feedstock processing:
After Chinese chestnut cleaning, drying, it is ground into little particle and cooks；Hawthorn is sliced, and sunning is in dried hawthorn under daylight；Buckwheat and sorghum
It is put into clear water and impregnates 23 hours；Glutinous rice and fructus lycii, which are put into clear water, to be impregnated 2 hours；
Step 2: steaming mixed:
Each raw material crossed handled by step 1 is homogenously mixed together, boiling 4 hours, natural cooling is spread in taking-up out；
Step 3: addition distiller's yeast:
Firstly, adding 0.3% carbohydrase into the resulting mixture of step 2 when temperature being waited to drop to 60 DEG C, uniformly mixing；
Finally, when uniform stirring to temperature is down to 40 DEG C, then add 0.6% aromatizing yeast, uniform stirring builds heap, saccharification 20-24
Hour；
Step 4: fermentation:
35% vinasse is added into mixture obtained by step 3, is mixed evenly, is put into fermenting case after spontaneous fermentation 49 days
It is distilled to get Chinese chestnut pulp liquor；
Step 5: being covered with dust:
Chinese chestnut pulp liquor obtained by step 4 is covered with dust 1 year to get finished product.
Embodiment 4:
A kind of Chinese chestnut wine of solid state fermentation, according to parts by weight, the Chinese chestnut wine are by 90.5 portions of Chinese chestnuts, 2 portions of hawthorn, 1 part of buckwheat
Wheat, 1 portion of sorghum, 1 part of glutinous rice and 0.5 portion of fructus lycii prepared by mixing, saccharification, fermentation and distillation through forming.
A kind of preparation process of the Chinese chestnut wine of solid state fermentation, which comprises the following steps:
Step 1: feedstock processing:
Little particle is ground into after Chinese chestnut is cleaned, dried to cook；Hawthorn is sliced, and sunning is in dried hawthorn under daylight；Buckwheat and sorghum
It is put into clear water and impregnates 22 hours；Glutinous rice and fructus lycii, which are put into clear water, to be impregnated 1 hour；
Step 2: steaming mixed:
Each raw material crossed handled by step 1 is homogenously mixed together, boiling 3 hours, natural cooling is spread in taking-up out；
Step 3: addition distiller's yeast:
Firstly, add 0.2% carbohydrase into the resulting mixture of step 2 when temperature being waited to drop to 55 DEG C, uniformly mix, booth
Open natural cooling；
Finally, when uniform stirring to temperature drops to 30 DEG C, then add 0.5% steaming it is fragrant bent, after uniform stirring mixing, build heap saccharification
20 hours；
Step 4: fermentation:
35% vinasse is added into mixture obtained by step 3, is mixed evenly, is put into spontaneous fermentation 40 days in fermenting case
Afterwards, it is distilled to get Chinese chestnut pulp liquor；
Step 5: being covered with dust:
Chinese chestnut pulp liquor obtained by step 4 is covered with dust 1 year to get finished product.
Embodiment 5:
A kind of Chinese chestnut wine of solid state fermentation, according to parts by weight, the Chinese chestnut wine be by 91 portions of Chinese chestnuts, 4 portions of hawthorn, 3 portions of buckwheats,
3 portions of sorghums, 3 parts of glutinous rice and 1 portion of fructus lycii prepared by mixing, saccharification, fermentation and distillation through forming.
A kind of preparation process of the Chinese chestnut wine of solid state fermentation, which comprises the following steps:
Step 1: feedstock processing:
Little particle is ground into after Chinese chestnut is cleaned, dried to cook；Hawthorn is sliced, and sunning is in dried hawthorn under daylight；Buckwheat and sorghum
It is put into clear water and impregnates 24 hours；Glutinous rice and fructus lycii, which are put into clear water, to be impregnated 3 hours；
Step 2: steaming mixed:
Each raw material crossed handled by step 1 is homogenously mixed together, boiling 5 hours, natural cooling is spread in taking-up out；
Step 3: addition distiller's yeast:
Firstly, add 0.4% carbohydrase into the resulting mixture of step 2 when temperature being waited to drop to 60 DEG C, uniformly mix, booth
Open natural cooling；
Finally, when uniform stirring to temperature drops to 40 DEG C, then add 0.6% steaming it is fragrant bent, after uniform stirring mixing, build heap saccharification
24 hours；
Step 4: fermentation:
35% vinasse is added into mixture obtained by step 3, is mixed evenly, is put into spontaneous fermentation 49 days in fermenting case
Afterwards, it is distilled to get Chinese chestnut pulp liquor；
Step 5: being covered with dust:
Chinese chestnut pulp liquor obtained by step 4 is covered with dust 1 year to get finished product.
In above-described embodiment, the Chinese chestnut is the Chinese chestnut rich in selenium.
It is 2.5-3 hours that glutinous rice and fructus lycii winter, which are put into time for impregnating in clear water, summer be put into impregnated in clear water when
Between be 1-2 hours.
The mixed weight of mixture and vinasse ratio is 3:1.
The above knot describes the invention in detail, and those skilled in the art can be according to the above description to this hair
It is bright to make many variations example.All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on,
It should be included within protection scope of the present invention.Thus, certain details in embodiment should not constitute limitation of the invention, this
Invention will be using the range that the appended claims define as protection scope of the present invention.
Claims (6)
1. a kind of Chinese chestnut wine of solid state fermentation, which is characterized in that according to parts by weight, the Chinese chestnut wine is by 90.5-91 parts of plates
Chestnut, 2-4 portions of hawthorn, 1-3 portions of buckwheats, 1-3 portions of sorghums, 1-3 parts of glutinous rice and 0.5-1 portions of fructus lyciis are through mixing, saccharification, fermentation and distillation
It is prepared to form.
2. a kind of Chinese chestnut wine of solid state fermentation as described in claim 1, which is characterized in that according to parts by weight, the Chinese chestnut
Wine be by 90.5 portions of Chinese chestnuts, 3 portions of hawthorn, 2 portions of buckwheats, 2 portions of sorghums, 2 parts of glutinous rice and 0.5 portion of fructus lycii through mixing, saccharification, fermentation and
It is formed prepared by distillation.
3. a kind of preparation process of the Chinese chestnut wine of solid state fermentation as described in claim 1, which is characterized in that including following step
It is rapid:
Step 1: feedstock processing:
Little particle is ground into after Chinese chestnut is cleaned, dried to cook；Hawthorn is sliced, and sunning is in dried hawthorn under daylight；Buckwheat and sorghum
It is put into clear water and impregnates 22-24 hours；Glutinous rice and fructus lycii, which are put into clear water, to be impregnated 1-3 hours；
Step 2: steaming mixed:
Each raw material crossed handled by step 1 is homogenously mixed together, boiling 3-5 hours, natural cooling is spread in taking-up out；
Step 3: addition distiller's yeast:
Firstly, adding the carbohydrase of 0.2-0.4% into the resulting mixture of step 2, uniformly when temperature being waited to drop to 55-60 DEG C
Mixing, spreads natural cooling out；
Finally, when uniform stirring to temperature drops to 30-40 DEG C, then add 0.5-0.6% steaming it is fragrant bent, after uniform stirring mixing, build
Heap is saccharified 20-24 hours；
Step 4: fermentation:
35% vinasse is added into mixture obtained by step 3, is mixed evenly, is put into spontaneous fermentation 40-49 in fermenting case
After it, distilled to get Chinese chestnut pulp liquor；
Step 5: being covered with dust:
Chinese chestnut pulp liquor obtained by step 4 is covered with dust 1 year to get finished product.
4. a kind of preparation process of the Chinese chestnut wine of solid state fermentation as claimed in claim 3, it is characterised in that: in the step 1
Chinese chestnut be the Chinese chestnut rich in selenium.
5. a kind of preparation process of the Chinese chestnut wine of solid state fermentation as claimed in claim 3, it is characterised in that: the step 1
In, it is 2.5-3 hour that glutinous rice and fructus lycii winter, which are put into the time impregnated in clear water, and it is 1- that summer, which is put into the time impregnated in clear water,
2 hours.
6. a kind of preparation process of the Chinese chestnut wine of solid state fermentation as claimed in claim 3, it is characterised in that: the step 4
In, the mixed weight ratio of mixture and vinasse is 3:1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110846169A (en) * | 2019-11-25 | 2020-02-28 | 迁西景忠山酒业有限责任公司 | Chinese chestnut wine and brewing method thereof |
| CN112210455A (en) * | 2020-10-16 | 2021-01-12 | 蒋亥风 | Health-care strong-flavor liquor and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN106867782A (en) * | 2017-03-27 | 2017-06-20 | 陈文才 | A kind of production method of the grain wine of Chinese chestnut five |
| CN107164141A (en) * | 2017-05-24 | 2017-09-15 | 福州康益达医疗器械有限公司 | The preparation method of Chinese chestnut wine |
-
2019
- 2019-07-17 CN CN201910645885.3A patent/CN110205217A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2527158A (en) * | 2014-03-05 | 2015-12-16 | Univ Yibin | A kind of litchi nutritive wine and its brewing method |
| CN106867782A (en) * | 2017-03-27 | 2017-06-20 | 陈文才 | A kind of production method of the grain wine of Chinese chestnut five |
| CN107164141A (en) * | 2017-05-24 | 2017-09-15 | 福州康益达医疗器械有限公司 | The preparation method of Chinese chestnut wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110846169A (en) * | 2019-11-25 | 2020-02-28 | 迁西景忠山酒业有限责任公司 | Chinese chestnut wine and brewing method thereof |
| CN112210455A (en) * | 2020-10-16 | 2021-01-12 | 蒋亥风 | Health-care strong-flavor liquor and preparation method and application thereof |
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Application publication date: 20190906 |