CN110295094A - Peony seeds grouts are the method that raw material produces tree peony wine - Google Patents
Peony seeds grouts are the method that raw material produces tree peony wine Download PDFInfo
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- CN110295094A CN110295094A CN201910700607.3A CN201910700607A CN110295094A CN 110295094 A CN110295094 A CN 110295094A CN 201910700607 A CN201910700607 A CN 201910700607A CN 110295094 A CN110295094 A CN 110295094A
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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
- C12G3/026—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
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Abstract
It is the method that raw material produces tree peony wine the present invention relates to a kind of peony seeds grouts, solves the problems, such as that existing peony seeds grouts are difficult to make wine.Technical solution include pretreatment of raw material, high temperature sterilization, thermophilic digestion, perfume that goes out that rice steamer is cooling, lower song dries in the air, low temperature saccharification, into pond fermentation, go out it is fragrant into cellar, fixed temperature is cooling, into the roasting steaming of rice steamer and is condensed out wine；In the feed pretreatment step: mixed material will be mixed to get with the tree peony seed peel of 2-20 parts by weight, the tree peony shell of 5-30 parts by weight and 10-30 parts by weight auxiliary material after the peony seeds grouts coarse crushing of 40-80 parts by weight；In the fixed temperature cooling step, temperature cooling 16-32 hours will be determined from fragrant be first placed at 6-12 DEG C into the mixed material behind cellar is gone out, be subsequently placed in 1-3 hours at room temperature.Nutritive value of the present invention is high, pure in mouth feel and fragrance are good, economic value is high, distillation yield is high.
Description
Technical field
The invention discloses a kind of production methods of tree peony wine.
Background technique
Tree peony wine in the prior art usually enters wine by raw material of the petal of tree peony, and wine is usually added in a manner of immersion
In slurry, or phase addition after fermentation, purpose is often merely to introduce the fragrance of a flower of peony, such as patent No.
201410206414.X discloses a kind of Paeonia papaveracea wine production technology, combines with the traditional handicraft of pure grain solid brewing,
When in the good fermented grain merging steaming bucket of solid state fermentation, Paeonia papaveracea petal is covered above, when steam pressure constant exists in steaming bucket
It steams wine steaming flower when 0.05Mpa to carry out together, steam state white wine is with the extract of peony together through vapour guide under thermodynamic activity
Into condenser, become " Daqu " white spirit --- the Paeonia papaveracea wine for possessing peony extract by the cooling condensation of cold water.The present invention is in life
When production, it is the natural fragrance for extracting peony emphatically in production that Paeonia papaveracea, which does not have to any processing such as decompose, synthesize, ferment,
It dissolves in wine, improves the taste of wine.For another example application number 201811575088.4 provide a kind of solid state fermentation type tree peony wine and its
Preparation process makes fermented grain by fermenting raw materials of rice, sorghum, wheat, pea, corn, ginseng, jujube and fructus lycii, by gained
Fermented grain carries out distillation and takes liquor tailing, and tree peony is added in liquor tailing, extracts, and is by distillation after the mixture progress secondary fermentation after extraction
Obtain finished product tree peony wine.The technique that the present invention prepares tree peony wine has drawn zymotechnique and extracting technology respectively advantage, using fermented grain
Resulting liquor tailing extraction tree peony is distilled, can effectively disperse tree peony, be conducive to ferment, while it is raw to remain the dimension in liquor tailing
The nutrients such as element, minerals, in addition, liquor tailing is sufficiently extracted effective component and fragrance in tree peony, by the mixing after extraction
Object carries out secondary fermentation, and further the effective component in tree peony is precipitated, and improve tree peony in finished product tree peony wine has
Ingredient and fragrance are imitated, and does not need addition food additives, meets modern consumer to the natural no added demand of food.
Currently, people are mainly used for processing and eating oil for the utilization of peony seeds, peony seed oil is as a kind of new resources
Food has high healthy nutritive value.The peony seeds dregs of rice are residue of the peony seeds after peony seed oil is processed in squeezing, wherein
Outside containing starch, protein, fatty acid, amino acid, vitamins and other nutritious components, also contain Paeoniflorin, Paeonol, astragalin
And resveratrol isoreactivity ingredient.It is exactly at present directly as feed or fertilizer benefit for the processing mode of the peony seeds dregs of rice
With the even direct discarding of some does not have to, and potential nutrition and economic value are not obtained effectively and made full use of, and cause money
Source significant wastage, this does not meet the oil sustainable requirement with high-efficient development of tree peony industry.Therefore, the recycling of the peony seeds dregs of rice is returned
It receives to utilize and have a very important significance.
Summary of the invention
The purpose of the present invention is to solve above-mentioned technical problems, provide a kind of high nutritive value, pure in mouth feel and fragrance
The peony seeds grouts good, economic value is high, distillation yield is high are the method that raw material produces tree peony wine.
Technical solution include pretreatment of raw material, high temperature sterilization, thermophilic digestion, the perfume that goes out that rice steamer is cooling, lower song dries in the air, low temperature saccharification,
Into pond fermentation, go out it is fragrant into cellar, fixed temperature is cooling, steams and be condensed out wine into rice steamer is roasting；
In the feed pretreatment step: by after the peony seeds grouts coarse crushing of 40-80 parts by weight with 2-20 parts by weight
Tree peony seed peel, the tree peony shell of 5-30 parts by weight and 0-30 parts by weight auxiliary material are mixed to get mixed material；
In the thermophilic digestion step: the mixed material after high temperature sterilization, which is carried out thermophilic digestion, keeps mixed material loose
Curing, control boiling temperature are 100-120 DEG C, and the time is 1-3 hours；
In the rice steamer cooling step out: the mixed material after thermophilic digestion is cooled to 18-22 DEG C；
It is cooling by fixed temperature is first placed at 6-12 DEG C into the mixed material after kiln from perfume out in the fixed warm cooling step
It 16-32 hours, is subsequently placed in 1-3 hours at room temperature；
In the feed pretreatment step: the peony seeds grouts are the remaining grouts after liquefaction squeezing, and coarse powder is broken to 9-
11cm。
In the feed pretreatment step: the auxiliary material is one of corn, sorghum or glutinous rice.
The lower song dries in the air in fragrant step: mixed material addition distiller's yeast after cooling, which is mixed at latter 23-30 DEG C, carries out primary fermentation
It is completed in half an hour, the distiller's yeast is that mud is blue bent, and additional amount is the 0.5%-0.8% of mixed material quality.
In the low temperature saccharification step: the mixed material after lower song dries in the air perfume (or spice) being carried out aerobic saccharification, controlled at 23-
24 DEG C, the time is 16-32 hours.
It is described into the fermentation step of pond: the mixed material after low temperature saccharification is sent into fermentation vat and carries out anaerobic alcoholization to having
Fragrance sheds, and controls 18-22 DEG C of fermentation temperature, the time is 16-32 hours.
It is described fragrant into storing in step out, it will further ferment in the mixed material feeding kiln after fermenting into pond, fermentation is warm
28-32 DEG C of degree, the time is no less than 9 days.
It is described to be steamed in step into rice steamer is roasting, roasting steaming will be carried out by mixed material after fixed temperature is cooling, controlled at 120-140
DEG C, pressure 0.3MPa.
The report using peony seeds grouts as main liquor-making raw material is had no precedent in the prior art, and being primarily due to grouts is
Residue after milling process, quality is close, density is big, fermentation is difficult, is not easy out wine, in order to solve the above technical problems, hair
Bright people has carried out following improvement:
(1) raw material composition is improved: in addition to the peony seeds grouts as primary raw material, is also added into same as useless
The tree peony seed peel and tree peony shell of gurry, one side tree peony seed peel and tree peony shell have different density and elasticity, can be cake
The dregs of rice improve different degrees of loose effect, with the use of the fermentation and distillation for being conducive to the later period, efficiently go out wine dipper height to be subsequent
Prerequisite；On the other hand, due to being similarly from tree peony fruit, moreover it is possible to improve the distinctive pure fragrant mouthfeel of tree peony wine, avoid adding
Entering other auxiliary materials influences the tree peony fragrance and mouthfeel of finished wines, and tree peony shell containing cellulose, hemicellulose, lignin, polysaccharide,
Month skin phenol and anthocyanidin etc., seed shell contain grease, anthocyanidin and cellulose etc., using it as the auxiliary material that ferments, moreover it is possible to further mention
The nutritive value of high tree peony wine.It is preferred that the peony seeds grouts are rough and torn to 9-11cm, cross conference and contact raw material with distiller's yeast and do not fill
Point, saccharification is not thorough and (causes to run the leather wallet heart), causes distillation yield low, and too small meeting high temperature is burnt joss sticks, and hydrofuge is difficult, poor air permeability,
It will lead to out wine hardly possible.
(2) perfume out is improved into the fixed temperature cooling step behind cellar, control fixed temperature cooling 16-32 at 6-12 DEG C is small
When, for the temperature lower than common fixed warm cooling temperature (16-21 DEG C), it is because examining that the cooling temperature of fixed temperature, which why is greatly reduced,
Consider: although (1) increasing the auxiliary materials such as tree peony shell, pod reduces the density of seed material, peony seeds grouts density is still higher, breathes freely
Property it is poor, fixed temperature cooling temperature is excessively high to run the impermeable heart of skin, and yeast fermentation is too fast and souring, thus restricted fermentation, and with male
When the red seedcake dregs of rice are raw material, only fixed temperature is 16-32 hours cooling in a low temperature of 6-12 DEG C, and yeast just can at the uniform velocity ferment, in proper order
Saccharification, thorough Chen Xiang；(2) low temperature can be sufficiently reserved the exclusive strong fragrance of tree peony, and the fixed temperature excessively high meeting of cooling temperature is so that hair
The tree peony flavor component that ferment generates is evaporated naturally, influences fragrance and mouthfeel in finished wine；It is then placed in 1-3 at room temperature again
Hour, so that the yeast fermentation not being saccharified thoroughly in material is complete.It is subsequent by the control to fixed temperature cooling step conditional
Effectively go out wine and provides good condition.
Further, during the lower song dries in the air fragrant step, after addition distiller's yeast is mixed, primary fermentation half an hour is carried out at 23-30 DEG C,
The distiller's yeast is preferably that mud is blue bent, and additional amount is the 0.5%-0.8% of mixed material quality, and this kind of distiller's yeast has fermentation pure,
The positive effect of mouthfeel alcohol is conducive to the flavor and quality that improve wine body, so that wine body is more mellow and long times of aftertaste.
It is preferred that controlling into roasting steam of rice steamer, controlling roasting temperature of steaming is 120-140 DEG C, air pressure 0.3Mpa, excessively high to allow
Vinosity is strong quick-fried peppery, and wine flavour substance volatilization, substance containing various trace elements is reduced, and too low mouthfeel is tasteless, and wine degree does not reach
Mark, or even do not go out wine.
The invention using extract oil after waste peony seeds grouts as primary raw material, be added tree peony seed peel, tree peony
Shell and auxiliary material brew tree peony wine, realize that grouts go out wine by the control to raw material proportioning and process conditions, obtained tree peony wine
Alcohol degree has high pure in mouth feel, tree peony aromatic flavour, economic value, nutritive value height, starch benefit between 15-42 degree
With rate 100%, the utilization rates such as Paeoniflorin, Chinese milk vetch are not less than 60%, and general flavone utilization rate is not less than 70%, resveratrol benefit
It is not less than 80% with rate, solves the resource utilization Utilizing question of the peony seeds dregs of rice.
Specific embodiment
Embodiment 1
Peony seeds grouts be raw material produce tree peony wine method the following steps are included:
One, the peony seeds grouts coarse powder of 50 parts by weight pretreatment of raw material: is broken to the tree peony after 9-11cm with 10 parts by weight
Seed peel, the tree peony shell of 25 parts by weight and 20 parts by weight Corn are mixed to get mixed material；
Two, thermophilic digestion: the mixed material after high temperature sterilization, which is carried out thermophilic digestion, cures mixed material loosely, controls
Boiling temperature processed is 100-120 DEG C, and the time is 1-3 hours；
Three, it is cooling to go out rice steamer: the mixed material after thermophilic digestion is cooled to 18-22 DEG C；
Four, lower song dries in the air perfume (or spice): the mixed material after cooling of rice steamer out being added after distiller's yeast is mixed, primary fermentation is carried out at 23-30 DEG C
It is completed in half an hour, the distiller's yeast is that mud is blue bent, and additional amount is the 0.5%-0.8% of mixed material quality；
Five, the mixed material after lower song dries in the air perfume (or spice) is carried out aerobic saccharification by low temperature saccharification, controlled at 23-24 DEG C, when
Between be 16-32 hours；
Six, in the fermentation step of pond: the mixed material after low temperature saccharification being sent into fermentation vat and carries out anaerobic alcoholization to there is perfume (or spice)
Taste sheds, and controls 18-22 DEG C of fermentation temperature, the time is 16-32 hours；
Seven, go out fragrant into cellar: the mixed material after fermenting into pond being sent into kiln and is further fermented, fermentation temperature 28-32
DEG C, the time is no less than 9 days；
Eight, fixed temperature is cooling: small by the cooling 16-32 of fixed temperature is first placed under 6-12 degree into the mixed material after kiln from perfume out
When, it is subsequently placed in 1-3 hours at room temperature；
Nine, it is steamed into rice steamer is roasting: mixed material will carry out baking steaming after fixed temperature is cooling, controlled at 120-140 DEG C, air pressure
For 0.3MPa；
Ten, be condensed out wine: by through into rice steamer it is roasting steam after mixed material condense to 10 DEG C or less wine out, 30 degree of Alcohol degree.
It carries out murder by poisoning quality testing to the tree peony wine of embodiment 1 to look into, as a result such as following table
Table 1
Embodiment 2
Peony seeds grouts be raw material produce tree peony wine method the following steps are included:
One, the peony seeds grouts coarse powder of 80 parts by weight pretreatment of raw material: is broken to the tree peony after 9-11cm with 20 parts by weight
Seed peel, 5 parts by weight tree peony shell be mixed to get mixed material；
Two, thermophilic digestion: the mixed material after high temperature sterilization, which is carried out thermophilic digestion, cures mixed material loosely, controls
Boiling temperature processed is 100-120 DEG C, and the time is 1-3 hours；
Three, it is cooling to go out rice steamer: the mixed material after thermophilic digestion is cooled to 18-22 DEG C；
Four, lower song dries in the air perfume (or spice): the mixed material after cooling of rice steamer out being added after distiller's yeast is mixed, primary fermentation is carried out at 23-30 DEG C
It is completed in half an hour, the distiller's yeast is that mud is blue bent, and additional amount is the 0.5%-0.8% of mixed material quality；
Five, the mixed material after lower song dries in the air perfume (or spice) is carried out aerobic saccharification by low temperature saccharification, controlled at 23-24 DEG C, when
Between be 16-32 hours；
Six, in the fermentation step of pond: the mixed material after low temperature saccharification being sent into fermentation vat and carries out anaerobic alcoholization to there is perfume (or spice)
Taste sheds, and controls 18-22 DEG C of fermentation temperature, the time is 16-32 hours；
Seven, go out fragrant into cellar: the mixed material after fermenting into pond being sent into kiln and is further fermented, fermentation temperature 28-32
DEG C, the time is no less than 9 days；
Eight, fixed temperature is cooling: small by the cooling 16-32 of fixed temperature is first placed under 6-12 degree into the mixed material after kiln from perfume out
When, it is subsequently placed in 1-3 hours at room temperature；
Nine, it is steamed into rice steamer is roasting: mixed material will carry out baking steaming after fixed temperature is cooling, controlled at 120-140 DEG C, air pressure
For 0.3MPa；
Ten, be condensed out wine: by through into rice steamer it is roasting steam after mixed material condense to 10 DEG C or less wine out, 15 degree of Alcohol degree.
The tree peony wine nutritive value produced according to above-mentioned implementation method is good, has the tree peony fragrance of a flower, entrance is fragrant and sweet soft, mouth
Sense is coordinated, and long times of aftertaste, not only comfortable taste also has good healthy nutritive value.Using high performance liquid chromatography to implementation
Nutrient inventory is detected in the tree peony wine of example 1 and 2, the result is as follows:
Table 2
| Paeoniflorin ug/ml | Resveratrol ug/ml | Astragalin ug/ml | |
| Embodiment 1 (30 degree) | 1.609 | 81.725 | 15.93 |
| Embodiment 2 (15 degree) | 1.8032 | 84.0233 | 17.26 |
Embodiment 3
Peony seeds grouts be raw material produce tree peony wine method the following steps are included:
One, the peony seeds grouts coarse powder of 40 parts by weight pretreatment of raw material: is broken to the peony seeds after 9-11cm with 2 parts by weight
Skin, the tree peony shell of 30 parts by weight and 30 parts by weight Corn are mixed to get mixed material；
Two, thermophilic digestion: the mixed material after high temperature sterilization, which is carried out thermophilic digestion, cures mixed material loosely, controls
Boiling temperature processed is 100-120 DEG C, and the time is 1-3 hours；
Three, it is cooling to go out rice steamer: the mixed material after thermophilic digestion is cooled to 18-22 DEG C；
Four, lower song dries in the air perfume (or spice): the mixed material after cooling of rice steamer out being added after distiller's yeast is mixed, primary fermentation is carried out at 23-30 DEG C
It is completed in half an hour, the distiller's yeast is that mud is blue bent, and additional amount is the 0.5%-0.8% of mixed material quality；
Five, the mixed material after lower song dries in the air perfume (or spice) is carried out aerobic saccharification by low temperature saccharification, controlled at 23-24 DEG C, when
Between be 16-32 hours；
Six, in the fermentation step of pond: the mixed material after low temperature saccharification being sent into fermentation vat and carries out anaerobic alcoholization to there is perfume (or spice)
Taste sheds, and controls 18-22 DEG C of fermentation temperature, the time is 16-32 hours；
Seven, go out fragrant into cellar: the mixed material after fermenting into pond being sent into kiln and is further fermented, fermentation temperature 28-32
DEG C, the time is no less than 9 days；
Eight, fixed temperature is cooling: small by the cooling 16-32 of fixed temperature is first placed under 6-12 degree into the mixed material after kiln from perfume out
When, it is subsequently placed in 1-3 hours at room temperature；
Nine, it is steamed into rice steamer is roasting: mixed material will carry out baking steaming after fixed temperature is cooling, controlled at 120-140 DEG C, air pressure
For 0.3MPa；
Ten, be condensed out wine: by through into rice steamer it is roasting steam after mixed material condense to 10 DEG C or less wine out, 42 degree of Alcohol degree.
Claims (8)
1. a kind of peony seeds grouts be raw material produce tree peony wine method, including pretreatment of raw material, high temperature sterilization, thermophilic digestion,
Rice steamer is cooling out, lower song dries in the air perfume, low temperature saccharification, into pond fermentation, go out it is fragrant into cellar, fixed temperature is cooling, steams into rice steamer is roasting and is condensed out wine, spy
Sign is,
In the feed pretreatment step: by the tree peony after the peony seeds grouts coarse crushing of 40-80 parts by weight with 2-20 parts by weight
Seed peel, the tree peony shell of 5-30 parts by weight and 0-30 parts by weight auxiliary material are mixed to get mixed material；
In the thermophilic digestion step: the mixed material after high temperature sterilization, which is carried out thermophilic digestion, keeps mixed material loosely ripe
Change, control boiling temperature is 100-120 DEG C, and the time is 1-3 hours；
In the rice steamer cooling step out: the mixed material after thermophilic digestion is cooled to 18-22 DEG C；
In the fixed warm cooling step, the cooling 16-32 of fixed temperature will be first placed at 6-12 DEG C into the mixed material after kiln from fragrant out
Hour, it is subsequently placed in 1-3 hours at room temperature.
2. peony seeds grouts as described in claim 1 are the method that raw material produces tree peony wine, which is characterized in that the raw material is pre-
In processing step: the peony seeds grouts are the remaining grouts after liquefaction squeezing, and coarse powder is broken to 9-11cm.
3. peony seeds grouts as described in claim 1 are the method that raw material produces tree peony wine, which is characterized in that the raw material is pre-
In processing step: the auxiliary material is one of corn, sorghum or glutinous rice.
4. peony seeds grouts as claimed in claim 1 or 2 are the method that raw material produces tree peony wine, which is characterized in that under described
Song dries in the air in fragrant step: mixed material after cooling is added distiller's yeast and is mixed progress primary fermentation half an hour, the distiller's yeast at latter 23-30 DEG C
Blue bent for mud, additional amount is the 0.5%-0.8% of mixed material quality.
5. peony seeds grouts as claimed in claim 1 or 2 are the method that raw material produces tree peony wine, which is characterized in that described low
In warm saccharification step: the mixed material after lower song dries in the air perfume (or spice) is subjected to aerobic saccharification, controlled at 23-24 DEG C, time 16-
32 hours.
6. peony seeds grouts as claimed in claim 1 or 2 be raw material produce tree peony wine method, which is characterized in that it is described into
In the fermentation step of pond: the mixed material after low temperature saccharification being sent into fermentation vat progress anaerobic alcoholization and is shed to savory, is controlled
18-22 DEG C of fermentation temperature, the time is 16-32 hours.
7. peony seeds grouts as claimed in claim 1 or 2 be raw material produce tree peony wine method, which is characterized in that it is described go out
Mixed material after fermenting into pond is sent into kiln and further ferments into storing in step by perfume (or spice), and 28-32 DEG C of fermentation temperature, the time
No less than 9 days.
8. peony seeds grouts as claimed in claim 1 or 2 be raw material produce tree peony wine method, which is characterized in that it is described into
Rice steamer is roasting to be steamed in step, mixed material will carry out baking steaming after fixed temperature is cooling, controlled at 120-140 DEG C, pressure 0.3MPa.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110684620A (en) * | 2019-11-13 | 2020-01-14 | 江西省农业科学院 | Method for preparing white spirit |
| CN113136302A (en) * | 2021-05-31 | 2021-07-20 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357272A (en) * | 2014-10-14 | 2015-02-18 | 江苏科技大学 | Preparation method of peony seed meal wine |
| CN104862201A (en) * | 2015-06-05 | 2015-08-26 | 李�杰 | Moringa oleifera and peony health care wine and preparation method thereof |
-
2019
- 2019-07-31 CN CN201910700607.3A patent/CN110295094A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357272A (en) * | 2014-10-14 | 2015-02-18 | 江苏科技大学 | Preparation method of peony seed meal wine |
| CN104862201A (en) * | 2015-06-05 | 2015-08-26 | 李�杰 | Moringa oleifera and peony health care wine and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110684620A (en) * | 2019-11-13 | 2020-01-14 | 江西省农业科学院 | Method for preparing white spirit |
| CN113136302A (en) * | 2021-05-31 | 2021-07-20 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
| CN113136302B (en) * | 2021-05-31 | 2022-12-02 | 菏泽牡丹产业技术研究院 | Brewing process of peony wine |
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Application publication date: 20191001 |