CN110638016A - Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof - Google Patents

Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof Download PDF

Info

Publication number
CN110638016A
CN110638016A CN201910983104.1A CN201910983104A CN110638016A CN 110638016 A CN110638016 A CN 110638016A CN 201910983104 A CN201910983104 A CN 201910983104A CN 110638016 A CN110638016 A CN 110638016A
Authority
CN
China
Prior art keywords
glutinous rice
weight
sweet osmanthus
parts
jam
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
Application number
CN201910983104.1A
Other languages
Chinese (zh)
Inventor
章振武
娄潇雨
李欣
周星浩
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hangzhou Meate Mellow Food Co Ltd
Original Assignee
Hangzhou Meate Mellow Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hangzhou Meate Mellow Food Co Ltd filed Critical Hangzhou Meate Mellow Food Co Ltd
Priority to CN201910983104.1A priority Critical patent/CN110638016A/en
Publication of CN110638016A publication Critical patent/CN110638016A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03Organic compounds
    • A23L29/05Organic compounds containing phosphorus as heteroatom

Abstract

The invention discloses a jam with sweet osmanthus brewed wine flavor and a preparation method thereof, wherein the jam comprises the following components of, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, F5510 ~ 15% of fructose syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of brewed wine, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.

Description

Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof
Technical Field
The invention relates to jam with sweet osmanthus fermented glutinous rice flavor and a preparation method thereof.
Background
The fermented glutinous rice is sweet fermented glutinous rice which is a traditional snack in the south of the Yangtze river. Is a sweet rice wine prepared by fermenting steamed glutinous rice with wine (a special microorganism yeast). The fermented glutinous rice is also called fermented glutinous rice. The sweet fermented glutinous rice belongs to Huizhou flavor. The fragrant rice wine is not completely in the category of wine, but has the fragrance of wine, and is made of glutinous rice, so that the fragrant rice wine has a moisturizing and pure fragrance, and is a famous flavor snack with a very high name in Anhui.
The jam is a paste-shaped product which is prepared by adding sugar and an acidity regulator into raw materials such as fruits, fruit pulp and the like, mixing gel substances, preprocessing, boiling, concentrating, packaging and the like, and the jam has palatable sweetness and sourness and is convenient to eat.
In order to improve the color and smell of food quality or adjust the taste of food and prolong the storage time, various food additives are often added into the jam, people do not benefit the health after eating the jam for a long time, and people pay more and more attention to harmless and healthy food along with the continuous improvement of the living standard of people and pursue to maintain the naturalness of the food, so the jam with better natural fragrance and taste needs to be developed.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention aims to provide the jam with sweet osmanthus fermented glutinous rice flavor and the preparation method thereof.
The jam with sweet osmanthus fermented glutinous rice flavor is characterized by comprising, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, F5510 ~ 15% of fructose syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of fermented glutinous rice, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.
The jam with the sweet osmanthus brewed flavor is characterized by comprising the following components in percentage by weight: 18% of white granulated sugar, 2% of apple condensed juice, 5512% of fructose-glucose syrup F, 1.7% of hydroxypropyl distarch phosphate, 60% of fermented glutinous rice, 0.1% of dried sweet osmanthus, 0.05% of citric acid monohydrate and 6.15% of purified water.
The jam with the sweet osmanthus fermented glutinous rice flavor is characterized in that the preparation method of the fermented glutinous rice comprises the following steps:
1) weighing glutinous rice, completely soaking in purified water until the glutinous rice can be easily crushed by fingers, and filtering out water to obtain the soaked glutinous rice;
2) transferring the soaked glutinous rice obtained in the step 1) to a steamer, putting the steamer in a water pot for heating and steaming until the glutinous rice is cooked seven-eight times, turning off the fire, and naturally cooling to room temperature to obtain cooked glutinous rice;
3) taking 1000 parts by weight of cooked and hot glutinous rice obtained in the step 2), adding 2 ~ 6 parts by weight of sweet distiller's yeast and 200 ~ 300 parts by weight of cold boiled water, then transferring the materials into a fermentation tank together, lightly compacting the glutinous rice in the fermentation tank by using a spoon, pressing a small nest in the middle of the glutinous rice, covering a cover, and fermenting at the temperature of 25-30 ℃ for two to three days to obtain the fermented glutinous rice.
The preparation method of the jam with the sweet osmanthus brewed flavor is characterized by comprising the following steps of:
s1, taking a container, putting 0.05 ~ 0.3.3 parts by weight of dry sweet osmanthus into the container, stirring and soaking the container in 2 ~ 3 parts by weight of hot water with the temperature of more than 80 ℃ for 3 ~ 6 minutes to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 0.8 ~ 2.5.5 parts by weight of hydroxypropyl distarch phosphate into the container, adding 3 ~ 5 parts by weight of normal-temperature purified water into the container, and stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2, adding 10 ~ 15 parts by weight of fructose corn syrup F55 and 1 ~ 2.5.5 parts by weight of apple condensed juice into a fan blade jacketed pan, starting stirring, adding the dry sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 +/-5 ℃;
s3, adding 50 ~ 65 parts by weight of fermented glutinous rice and 0.02 ~ 0.1.1 part by weight of citric acid monohydrate into a fan blade jacketed pan, continuously stirring, uniformly mixing, adding 15 ~ 20 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 60 ~ 65 ℃;
and S4, adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95-96 ℃, preserving heat for 2 ~ 3min for sterilization, blanking into a cooling tank, and carrying out aseptic filling to obtain the jam with the flavor of the sweet osmanthus fermented glutinous rice.
Compared with the prior art, the invention has the following beneficial effects:
(a) the sweet osmanthus fermented glutinous rice jam disclosed by the invention is prepared by combining the traditional sweet fermented glutinous rice flavor with a modern jam process, has light wine aroma, sweet and glutinous taste, uniform particles and full rice grains, and can be directly applied to the fields of milk tea beverages, dessert baked foods and the like.
(b) The sweet osmanthus fermented jam prepared by the invention has the advantages that the rice grains are uniformly dispersed, and the viscosity of the jam can be improved by adding the hydroxypropyl distarch phosphate, so that the dispersion of the rice grains is facilitated.
(c) In the process of preparing the sweet osmanthus fermented jam, the dry sweet osmanthus is added into the sweet osmanthus and processed together, so that the sweet osmanthus flavor is given to the jam. The sweet osmanthus fermented glutinous rice jam is prepared by steaming and fermenting glutinous rice to obtain fermented glutinous rice, sampling the components according to the mass ratio, and carrying out the processes of jointly boiling, sterilizing, cooling and filling. According to the preparation method of the sweet osmanthus fermented jam, provided by the invention, the hydroxypropyl distarch phosphate is added in the blending process of the sweet osmanthus fermented jam, so that the stability of the fermented glutinous rice and sweet osmanthus in the decocting process and the water retention capacity of the jam can be improved; the sour and sweet feeling of the jam is adjusted by adding white granulated sugar, high fructose corn syrup F55 and citric acid monohydrate, so that the jam has light wine aroma and is soft, glutinous, sour and sweet; the addition of concentrated apple juice can improve the mellow and full mouthfeel of the jam. Different from single fermented glutinous rice, the fresh flower fragrance of the dry sweet osmanthus is blended, and the fermented glutinous rice and the natural sweet osmanthus which are naturally fermented are mixed to bring out the flavor of the product.
(d) The preparation method is simple, low in operation cost and suitable for popularization and application in beverage shops.
Detailed Description
The present invention is further illustrated by the following examples, which should not be construed as limiting the scope of the invention.
In the following examples and comparative examples: apple concentrated juice was purchased from Zhangpu county Dachuan food industry Co., Ltd, and sweet wine yeast was purchased from Angel Yeast Co., Ltd.
Example 1:
the jam with the sweet osmanthus brewed flavor comprises the following components in percentage by weight: 18% of white granulated sugar, 2% of apple condensed juice, 5512% of fructose-glucose syrup F, 1.7% of hydroxypropyl distarch phosphate, 60% of fermented glutinous rice, 0.1% of dried sweet osmanthus, 0.05% of citric acid monohydrate and 6.15% of purified water.
The preparation method of the fermented glutinous rice comprises the following steps:
1) weighing glutinous rice, completely soaking in purified water for about six hours until the glutinous rice can be easily crushed by fingers, and filtering out water to obtain the soaked glutinous rice;
2) transferring the soaked sticky rice obtained in the step 1) to a steamer, putting the steamer in a water pot for heating and steaming until the sticky rice is cooked seven eight times (about fifteen minutes), turning off the fire, and naturally cooling to room temperature to obtain cooked sticky rice;
3) taking 1000 parts by weight of the cooked glutinous rice obtained in the step 2), adding 4 parts by weight of sweet distiller's yeast and 240 parts by weight of cool boiled water, then transferring the mixture into a fermentation tank, lightly compacting the glutinous rice in the fermentation tank by using a spoon, pressing a small nest in the middle of the glutinous rice, covering a cover on the fermentation tank, and fermenting for two days at the temperature of 28 ℃ to obtain the fermented glutinous rice.
The preparation method of the jam with sweet osmanthus brewed flavor comprises the following steps:
s1, taking a container, putting 0.1 part by weight of dry sweet osmanthus into the container, stirring and soaking the container for 3 ~ 6 minutes by using 2 parts by weight of hot water with the temperature of 80 ℃ to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 1.7 parts by weight of hydroxypropyl distarch phosphate into the container, adding 4.15 parts by weight of normal-temperature purified water into the container, stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2: adding 12 parts by weight of fructose-glucose syrup F55 and 2 parts by weight of apple condensed juice into a fan blade jacketed pan, starting stirring, adding the dried sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 ℃;
s3: then adding 60 parts by weight of fermented glutinous rice and 0.05 part by weight of citric acid monohydrate into the fan blade interlayer pot, continuing stirring, uniformly mixing, adding 18 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 63 ℃;
s4: and adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95 ℃, preserving heat for 2min for sterilization, discharging to a cooling tank, and carrying out aseptic filling to obtain the jam with the sweet osmanthus brewed flavor.
Comparative example 1:
a fermented glutinous rice jam is prepared by repeating the preparation method of the embodiment 1, but is different from the preparation method of the embodiment 1 in that the preparation step of the mixed solution of the dry sweet osmanthus is not included, and the mixed solution of the dry sweet osmanthus is replaced by purified water.
The preparation method of the fermented glutinous rice jam comprises the following steps (excluding the preparation of the dry sweet osmanthus mixed solution in S1 of embodiment 1):
s1: adding 1.7 parts by weight of hydroxypropyl distarch phosphate into a container, adding 4.15 parts by weight of normal-temperature purified water, and stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2: adding 12 parts by weight of fructose-glucose syrup F55 and 2 parts by weight of apple concentrated juice into a fan blade jacketed pan, starting stirring, then adding 2.1 parts by weight of purified water, stirring and heating to the central temperature of 85 ℃;
s3: then adding 60 parts by weight of fermented glutinous rice and 0.05 part by weight of citric acid monohydrate into the fan blade interlayer pot, continuing stirring, uniformly mixing, adding 18 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 63 ℃;
s4: and adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95 ℃, preserving heat for 2min for sterilization, blanking into a cooling tank, and carrying out aseptic filling to obtain the sweet osmanthus fermented glutinous rice jam.
Comparative example 2
A jam with sweet osmanthus brewed flavor is prepared by repeating the preparation method of the embodiment 1, but is different from the preparation method of the embodiment 1 in that purified water is used for replacing concentrated apple juice in the preparation process.
The preparation method of the jam with sweet osmanthus brewed flavor comprises the following steps:
s1, taking a container, putting 0.01 weight part of dry sweet osmanthus into the container, stirring and soaking the container for 3 ~ 6 minutes by using 2 weight parts of hot water with the temperature of 80 ℃ to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 1.7 weight parts of hydroxypropyl distarch phosphate into the container, adding 4.15 weight parts of normal-temperature purified water into the container, stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2: adding 12 parts by weight of high fructose corn syrup F55 and 2 parts by weight of purified water into a fan blade jacketed kettle, starting stirring, adding the dry sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 ℃;
s3: then adding 60 parts by weight of fermented glutinous rice and 0.05 part by weight of citric acid monohydrate into the fan blade interlayer pot, continuing stirring, uniformly mixing, adding 18 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 63 ℃;
s4: and adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95 ℃, preserving heat for 2min for sterilization, discharging to a cooling tank, and carrying out aseptic filling to obtain the jam with the sweet osmanthus brewed flavor.
The application example is as follows:
with the jams prepared in example 1 and comparative example 1 ~ 2, 10 persons were randomly invited to perform sensory evaluation, and the average value of the evaluation was counted, the evaluation criteria are as follows in table 1, and the results of the evaluation are as shown in table 2 (the average score of the sensory evaluation of 10 persons is the score result as shown in table 2);
as can be seen from the table 2, the fragrance and the taste score of the comparative example 1 are lower, which means that the jam has richer taste and fragrance due to the addition of the dry sweet osmanthus, and if the dry sweet osmanthus is not added, the taste of the jam is greatly discounted; comparative example 2 shows that the taste and the texture of the jam are greatly affected without adding apple juice, and the overall flavor is not good; the score of the sweet osmanthus fermented jam is the highest, and the sweet osmanthus fermented jam is the best in color, aroma and tissue state, so that the preparation method of the sweet osmanthus fermented jam is further good in effect.
The statements in this specification merely set forth a list of implementations of the inventive concept and the scope of the present invention should not be construed as limited to the particular forms set forth in the examples.

Claims (4)

1. The jam with the sweet osmanthus brewed flavor is characterized by comprising, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, 1 5510 ~ 15% of high fructose corn syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of brewed wine, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.
2. The jam with sweet osmanthus fermented glutinous rice flavor according to claim 1 is characterized by comprising the following components in percentage by weight: 18% of white granulated sugar, 2% of apple condensed juice, 5512% of fructose-glucose syrup F, 1.7% of hydroxypropyl distarch phosphate, 60% of fermented glutinous rice, 0.1% of dried sweet osmanthus, 0.05% of citric acid monohydrate and 6.15% of purified water.
3. The jam with sweet osmanthus fermented glutinous rice flavor according to claim 1 or 2, characterized in that the preparation method of the fermented glutinous rice comprises the following steps:
1) weighing glutinous rice, completely soaking in purified water until the glutinous rice can be easily crushed by fingers, and filtering out water to obtain the soaked glutinous rice;
2) transferring the soaked glutinous rice obtained in the step 1) to a steamer, putting the steamer in a water pot for heating and steaming until the glutinous rice is cooked seven-eight times, turning off the fire, and naturally cooling to room temperature to obtain cooked glutinous rice;
3) taking 1000 parts by weight of cooked glutinous rice obtained in the step 2), adding 2 ~ 6 parts by weight of sweet distiller's yeast (purchased from Angel Yeast Co., Ltd.) and 200 ~ 300 parts by weight of cold boiled water, transferring into a fermentation tank, lightly compacting the glutinous rice in the fermentation tank by using a spoon, pressing a small nest in the middle of the glutinous rice, covering the small nest, and fermenting at 25-30 ℃ for two to three days to obtain the fermented glutinous rice.
4. The preparation method of the jam with sweet osmanthus sweet fermented glutinous rice flavor according to claim 1, characterized by comprising the following steps:
s1, taking a container, putting 0.05 ~ 0.3.3 parts by weight of dry sweet osmanthus into the container, stirring and soaking the container in 2 ~ 3 parts by weight of hot water with the temperature of more than 80 ℃ for 3 ~ 6 minutes to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 0.8 ~ 2.5.5 parts by weight of hydroxypropyl distarch phosphate into the container, adding 3 ~ 5 parts by weight of normal-temperature purified water into the container, and stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2, adding 10 ~ 15 parts by weight of fructose corn syrup F55 and 1 ~ 2.5.5 parts by weight of apple condensed juice into a fan blade jacketed pan, starting stirring, adding the dry sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 +/-5 ℃;
s3, adding 50 ~ 65 parts by weight of fermented glutinous rice and 0.02 ~ 0.1.1 part by weight of citric acid monohydrate into a fan blade jacketed pan, continuously stirring, uniformly mixing, adding 15 ~ 20 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 60 ~ 65 ℃;
and S4, adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95-96 ℃, preserving heat for 2 ~ 3min for sterilization, blanking into a cooling tank, and carrying out aseptic filling to obtain the jam with the flavor of the sweet osmanthus fermented glutinous rice.
CN201910983104.1A 2019-10-16 2019-10-16 Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof Pending CN110638016A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910983104.1A CN110638016A (en) 2019-10-16 2019-10-16 Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910983104.1A CN110638016A (en) 2019-10-16 2019-10-16 Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof

Publications (1)

Publication Number Publication Date
CN110638016A true CN110638016A (en) 2020-01-03

Family

ID=68994208

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910983104.1A Pending CN110638016A (en) 2019-10-16 2019-10-16 Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof

Country Status (1)

Country Link
CN (1) CN110638016A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112690361A (en) * 2020-12-11 2021-04-23 内蒙古蒙牛乳业(集团)股份有限公司 Ice cream containing white spirit and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102876548A (en) * 2012-10-31 2013-01-16 郝飞虎 Osmanthus sweet fermented rice and processing technique thereof
CN105029142A (en) * 2015-07-28 2015-11-11 佛山市立高食品有限公司 Snow pear-osmanthus fragrans jam as well as preparation method and application thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102876548A (en) * 2012-10-31 2013-01-16 郝飞虎 Osmanthus sweet fermented rice and processing technique thereof
CN105029142A (en) * 2015-07-28 2015-11-11 佛山市立高食品有限公司 Snow pear-osmanthus fragrans jam as well as preparation method and application thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112690361A (en) * 2020-12-11 2021-04-23 内蒙古蒙牛乳业(集团)股份有限公司 Ice cream containing white spirit and preparation method thereof

Similar Documents

Publication Publication Date Title
CN104357278B (en) A kind of production method of jujube thick flavor aromatic white spirit
Ukwuru et al. New product development from tigernut (Cyperus esculentus) and their sensory, proximate and microbiological evaluation
CN101544939B (en) Red kiwi fruit wine and preparation method thereof
Kumari et al. Indigenous alcoholic beverages of South Asia
KR101320580B1 (en) Method for Preparing Yam Alcohol Containing Polished Barley
CN104905096A (en) Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof
CN101416692A (en) Full-vegetarian multi-flavor jam production technique
CN102687826A (en) Chinese sorghum fermented glutinous rice and preparation method thereof
CN107586645A (en) A kind of three grain wine and its brew method
CN110638016A (en) Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof
CN108371325B (en) Puffed instant sweet rice wine fried rice and preparation method thereof
KR102268557B1 (en) Manufacturing method of grain syrup using oat and chrysanthemum
CN107686786A (en) A kind of passion fruit fresh fruit rice makes brewage process
CN105942363A (en) Tomato jam
KR100283416B1 (en) Lactobacillus fermented beverage based on chestnuts
CN110713874A (en) Fruit and vegetable flavored health-preserving white spirit and brewing method thereof
CN1689458A (en) Method for processing walnut kernel
CN107518222A (en) A kind of preparation method of frozen custard dietary fiber parchment
Khatun et al. A comprehensive review on rice based fermented food and beverages in North East India
Piga et al. Fig Products from Tradition to Future
KR101693799B1 (en) Method for manufacturing Red Makgeolli and Red Makgeolli by the method
CN104905098A (en) Stomach strengthening hovenia acerba fruit and rice flour pear jam and preparation method thereof
KR101852486B1 (en) A process for the preparation of beverage comprising achyranthes and the beverage prepared therefrom
Jimoh et al. Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk
CN111607479A (en) Pumpkin white spirit, pumpkin fermented beverage and preparation method thereof

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