CN110846170A - Biological Maotai-flavor liquor and preparation method thereof - Google Patents
Biological Maotai-flavor liquor and preparation method thereof Download PDFInfo
- Publication number
- CN110846170A CN110846170A CN201911247641.6A CN201911247641A CN110846170A CN 110846170 A CN110846170 A CN 110846170A CN 201911247641 A CN201911247641 A CN 201911247641A CN 110846170 A CN110846170 A CN 110846170A
- Authority
- CN
- China
- Prior art keywords
- freeze
- powder
- drying
- maotai
- dried
- 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
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 11
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 11
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 11
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 11
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 11
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 11
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 11
- 230000009261 transgenic effect Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241001061264 Astragalus Species 0.000 claims abstract description 4
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 4
- 241000222336 Ganoderma Species 0.000 claims abstract description 4
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 235000006533 astragalus Nutrition 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 4
- 210000004233 talus Anatomy 0.000 claims abstract description 4
- 238000004108 freeze drying Methods 0.000 claims description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 244000099147 Ananas comosus Species 0.000 claims description 9
- 235000007119 Ananas comosus Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 7
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 7
- 240000008397 Ganoderma lucidum Species 0.000 claims description 7
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 7
- 229940107666 astragalus root Drugs 0.000 claims description 7
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000000998 batch distillation Methods 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 239000000686 essence Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000013997 pineapple juice Nutrition 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/066—Clavicipitaceae
- A61K36/068—Cordyceps
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/074—Ganoderma
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/481—Astragalus (milkvetch)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- 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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Public Health (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Microbiology (AREA)
- Epidemiology (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a biological Maotai-flavor liquor and a preparation method thereof, wherein the biological Maotai-flavor liquor comprises the following main raw materials: the non-transgenic sorghum, medlar, astragalus, lucid ganoderma, cordyceps sinensis, pineapple juice, brown sugar, freeze-dried lactobacillus powder, freeze-dried bifidobacterium powder, freeze-dried streptococcus thermophilus powder and freeze-dried yeast powder are characterized by being prepared by pure biological organic natural solid fermentation, short fermentation period and no additive, preservative or essence.
Description
Technical Field
The invention relates to a white spirit, in particular to a biological Maotai-flavor white spirit and a preparation method thereof.
Background
The white spirit industry is the traditional industry with rich cultural colors in China and is an important component in the food industry. The Maotai-flavor liquor has rich taste, long aftertaste and a plurality of health elements. The Maotai-flavor liquor has the characteristics that the four-high one-long characteristic of the Maotai-flavor liquor ensures that volatile substances in the liquor are less, and the harm to human bodies is reduced; the sauce-flavor wine has reasonable alcohol content, less free alcohol molecules stored for a long time due to the affinity of the alcohol molecules and water molecules, and small irritation to human body.
But the health care effect of the Maotai-flavor liquor on the market is not ideal at present.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a biological Maotai-flavor liquor, which solves the problem that the health care effect of Maotai-flavor liquor in the prior art is not ideal.
The invention also aims to provide a preparation method of the biological Maotai-flavor liquor.
The technical scheme of the invention is as follows:
the biological Maotai-flavor liquor is prepared from the following raw materials in parts by weight:
water: non-transgenic sorghum: freeze-drying type lactic acid bacteria powder: freeze-drying bifidobacterium bifidum powder: freeze-drying streptococcus thermophilus powder: freeze-drying type yeast powder: brown sugar: medlar: astragalus root: ganoderma lucidum: and (3) cordyceps sinensis: 300-900-1200: 0.5-2:0.5-2:0.5-2:4-6:4-6:4-6: 3-5:2-4: 1-3.
The biological Maotai-flavor liquor is prepared from the following raw materials in parts by weight:
water: non-transgenic sorghum: freeze-drying type lactic acid bacteria powder: freeze-drying bifidobacterium bifidum powder: freeze-drying streptococcus thermophilus powder: freeze-drying type yeast powder: brown sugar: medlar: astragalus root: ganoderma lucidum: and (3) cordyceps sinensis: pineapple 400:1000:1:1:1:5:5:5:5:4:3: 2.
The preparation method comprises the following steps:
step 1, respectively crushing medlar, astragalus, lucid ganoderma, cordyceps sinensis and pineapple according to the weight part ratio, and placing the crushed materials in a fermentation tank;
step 2, placing the non-transgenic sorghum, the brown sugar, the freeze-dried lactobacillus powder, the freeze-dried bifidobacterium powder, the freeze-dried streptococcus thermophilus powder and the freeze-dried yeast powder into a fermentation tank according to the weight part ratio;
step 3, adding water according to the weight part ratio, uniformly stirring, and carrying out anaerobic fermentation for 20 days;
step 5, after the fermentation is finished, taking out the fermented product, and putting the fermented product into distillation equipment for batch distillation;
and 6, distilling all the fermented products, mixing the products of each batch until the alcohol degree is 54 ℃, and then quantitatively filling.
The invention has the following advantages and effects:
the fermentation period is short, and the product is safe and healthy without any additives, preservatives and essences.
Detailed Description
Example 1
The biological Maotai-flavor liquor is prepared from the following raw materials in parts by weight:
water: non-transgenic sorghum: freeze-drying type lactic acid bacteria powder: freeze-drying bifidobacterium bifidum powder: freeze-drying streptococcus thermophilus powder: freeze-drying type yeast powder: brown sugar: medlar: astragalus root: ganoderma lucidum: and (3) cordyceps sinensis: pineapple 400:1000:1:1:1:5:5:5:5:4:3: 2.
The preparation method comprises the following steps:
step 1, respectively crushing medlar, astragalus, lucid ganoderma, cordyceps sinensis and pineapple according to the weight part ratio, and placing the crushed materials in a fermentation tank;
step 2, placing the non-transgenic sorghum, the brown sugar, the freeze-dried lactobacillus powder, the freeze-dried bifidobacterium powder, the freeze-dried streptococcus thermophilus powder and the freeze-dried yeast powder into a fermentation tank according to the weight part ratio;
step 3, adding water according to the weight part ratio, uniformly stirring, and carrying out anaerobic fermentation for 20 days;
step 5, after the fermentation is finished, taking out the fermented product, and putting the fermented product into distillation equipment for batch distillation;
and 6, distilling all the fermented products, mixing the products of each batch until the alcohol degree is 54 ℃, and then quantitatively filling.
Example 2
The biological Maotai-flavor liquor is prepared from the following raw materials in parts by weight:
water: non-transgenic sorghum: freeze-drying type lactic acid bacteria powder: freeze-drying bifidobacterium bifidum powder: freeze-drying streptococcus thermophilus powder: freeze-drying type yeast powder: brown sugar: medlar: astragalus root: ganoderma lucidum: and (3) cordyceps sinensis: pineapple: 300:900:0.5:0.5:0.5:4:4:4: 3:2: 1. The preparation method is the same as that of example 1.
Example 3
The biological Maotai-flavor liquor is prepared from the following raw materials in parts by weight:
water: non-transgenic sorghum: freeze-drying type lactic acid bacteria powder: freeze-drying bifidobacterium bifidum powder: freeze-drying streptococcus thermophilus powder: freeze-drying type yeast powder: brown sugar: medlar: astragalus root: ganoderma lucidum: and (3) cordyceps sinensis: pineapple is 500:1200:2:2:2:6:6:6:6:5:4: 3. The preparation method is the same as that of example 1.
Part of the products obtained by the invention are sent to the spectral Ni test group for detection in 2019, 10 and 8 months. The assay results were as follows:
the result of the detection
TABLE 1 report number GNAEPSHA1F10A0707
TABLE 2
Claims (3)
1. The biological Maotai-flavor liquor is characterized by being prepared from the following raw materials in parts by weight:
water: non-transgenic sorghum: freeze-drying type lactic acid bacteria powder: freeze-drying bifidobacterium bifidum powder: freeze-drying streptococcus thermophilus powder: freeze-drying type yeast powder: brown sugar: medlar: astragalus root: ganoderma lucidum: and (3) cordyceps sinensis: pineapple = 300-.
2. The biological Maotai-flavor liquor according to claim 1, which is prepared from the following raw materials in parts by weight:
water: non-transgenic sorghum: freeze-drying type lactic acid bacteria powder: freeze-drying bifidobacterium bifidum powder: freeze-drying streptococcus thermophilus powder: freeze-drying type yeast powder: brown sugar: medlar: astragalus root: ganoderma lucidum: and (3) cordyceps sinensis: pineapple = 400:1000:1:1: 5:5:5:5:4:3: 2.
3. The preparation method of the biological Maotai-flavor liquor according to claim 1, characterized by comprising the following steps:
step 1, respectively crushing medlar, astragalus, lucid ganoderma, cordyceps sinensis and pineapple according to the weight part ratio, and placing the crushed materials in a fermentation tank;
step 2, placing the non-transgenic sorghum, the brown sugar, the freeze-dried lactobacillus powder, the freeze-dried bifidobacterium powder, the freeze-dried streptococcus thermophilus powder and the freeze-dried yeast powder into a fermentation tank according to the weight part ratio;
step 3, adding water according to the weight part ratio, uniformly stirring, and carrying out anaerobic fermentation for 20 days;
step 5, after the fermentation is finished, taking out the fermented product, and putting the fermented product into distillation equipment for batch distillation;
and 6, distilling all the fermented products, mixing the products of each batch until the alcohol degree is 54 ℃, and then quantitatively filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911247641.6A CN110846170A (en) | 2019-12-09 | 2019-12-09 | Biological Maotai-flavor liquor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911247641.6A CN110846170A (en) | 2019-12-09 | 2019-12-09 | Biological Maotai-flavor liquor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110846170A true CN110846170A (en) | 2020-02-28 |
Family
ID=69608132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911247641.6A Pending CN110846170A (en) | 2019-12-09 | 2019-12-09 | Biological Maotai-flavor liquor and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110846170A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102008018127A1 (en) * | 2008-04-09 | 2009-10-15 | Dieter Werkhausen | Beverage comprises portions of beer and/or wine, goji or goji juice concentrate and/or acai or acai juice concentrate, fruit or fruit juice concentrates, water, sugar, colloidal mineral mixture, and additives e.g. acidifier |
| CN103255031A (en) * | 2013-05-28 | 2013-08-21 | 唐兵 | Health care liquor |
| CN103289860A (en) * | 2013-06-05 | 2013-09-11 | 李小兵 | Elegant scent type healthy health maintenance distillation white spirit and brewing method thereof |
| CN103952264A (en) * | 2014-05-26 | 2014-07-30 | 董长河 | Method of preparing white spirit by virtue of solid fermentation and liquid distilling of raw materials |
| CN105062829A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Sorghum health wine and preparation method thereof |
| CN105062828A (en) * | 2015-08-28 | 2015-11-18 | 固镇县绿禾家庭农场 | High-quality home-brew health-care sorghum liquor |
| CN107058021A (en) * | 2017-03-31 | 2017-08-18 | 安徽徽酒酒业有限公司 | A kind of cherry Maotai-flavor liquor and preparation method thereof |
-
2019
- 2019-12-09 CN CN201911247641.6A patent/CN110846170A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102008018127A1 (en) * | 2008-04-09 | 2009-10-15 | Dieter Werkhausen | Beverage comprises portions of beer and/or wine, goji or goji juice concentrate and/or acai or acai juice concentrate, fruit or fruit juice concentrates, water, sugar, colloidal mineral mixture, and additives e.g. acidifier |
| CN103255031A (en) * | 2013-05-28 | 2013-08-21 | 唐兵 | Health care liquor |
| CN103289860A (en) * | 2013-06-05 | 2013-09-11 | 李小兵 | Elegant scent type healthy health maintenance distillation white spirit and brewing method thereof |
| CN103952264A (en) * | 2014-05-26 | 2014-07-30 | 董长河 | Method of preparing white spirit by virtue of solid fermentation and liquid distilling of raw materials |
| CN105062828A (en) * | 2015-08-28 | 2015-11-18 | 固镇县绿禾家庭农场 | High-quality home-brew health-care sorghum liquor |
| CN105062829A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Sorghum health wine and preparation method thereof |
| CN107058021A (en) * | 2017-03-31 | 2017-08-18 | 安徽徽酒酒业有限公司 | A kind of cherry Maotai-flavor liquor and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20220151265A1 (en) | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis | |
| CN108851061A (en) | A kind of preparation method rich in anthocyanidin fermentation liquid | |
| JP2019193634A (en) | Production method of enzyme liquid of low sugar vegetable and/or fruit | |
| CN106387652B (en) | Preparation method of ganoderma lucidum probiotic fermented product | |
| CN109939059B (en) | Rice germ five-bacterium fermentation slow-release cosmetic and preparation method and application thereof | |
| CN108531328B (en) | Compound strain fermented low-alcohol aroma-enhanced honey wine and preparation method thereof | |
| CN113969242A (en) | Saccharomyces cerevisiae for high yield of gamma-aminobutyric acid and application of saccharomyces cerevisiae in preparation of gamma-aminobutyric acid products | |
| CN113598361A (en) | Herbal enzyme capable of improving human immunity and preparation method thereof | |
| CN109953321A (en) | The preparation method of grape ferment | |
| CN109700007A (en) | A kind of Organic Lemon ferment and its preparation process | |
| CN112841635A (en) | Preparation method of mulberry fermented health product | |
| CN112877173A (en) | Black tea composite poria cocos liquid state fermentation hypha health vinegar and preparation method thereof | |
| KR101703550B1 (en) | Method for preparing fermented Gastrodia elata BL using plant originated lactic acid bacteria | |
| CN110846170A (en) | Biological Maotai-flavor liquor and preparation method thereof | |
| CN113046254A (en) | Saccharomyces cerevisiae, microbial inoculum comprising saccharomyces cerevisiae and application of microbial inoculum | |
| CN110283686A (en) | A kind of Chinese pear Chinese medicine compound fruit wine production technology | |
| CN109259223A (en) | A kind of method of cloud ginseng ferment processing | |
| CN105602821A (en) | Lentinus edodes mycelia-black garlic vinegar | |
| CN113519831B (en) | Fruit enzyme and preparation method thereof | |
| KR20200061136A (en) | Method for manufacturing fermented rice cakes using low temperature fermented grain by complex micro-organisms | |
| CN106635660A (en) | Hymenomycete active bacterium fermented liquor and preparation method thereof | |
| CN104031792A (en) | Mulberry health-care wine and preparation method thereof | |
| CN108384683A (en) | A kind of yellow rice wine and its production method rich in anthocyanin | |
| KR20140045790A (en) | Method for preparing makgeolli using monascus sp. and makgeolli prepared thereby | |
| CN103087887A (en) | Purple sweet potato health care wine 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200228 |