CN110846183A - Maca rice wine and preparation method thereof - Google Patents
Maca rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN110846183A CN110846183A CN201911053699.7A CN201911053699A CN110846183A CN 110846183 A CN110846183 A CN 110846183A CN 201911053699 A CN201911053699 A CN 201911053699A CN 110846183 A CN110846183 A CN 110846183A
- Authority
- CN
- China
- Prior art keywords
- maca
- parts
- rice wine
- rice
- organic acid
- 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
- 240000000759 Lepidium meyenii Species 0.000 title claims abstract description 83
- 235000000421 Lepidium meyenii Nutrition 0.000 title claims abstract description 83
- 235000012902 lepidium meyenii Nutrition 0.000 title claims abstract description 83
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 15
- 150000007524 organic acids Chemical class 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 13
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 229940057059 monascus purpureus Drugs 0.000 claims abstract description 6
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 239000004382 Amylase Substances 0.000 abstract description 2
- 102000013142 Amylases Human genes 0.000 abstract description 2
- 108010065511 Amylases Proteins 0.000 abstract description 2
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 150000001336 alkenes Chemical class 0.000 abstract description 2
- 150000001408 amides Chemical class 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000019418 amylase Nutrition 0.000 abstract description 2
- 238000013124 brewing process Methods 0.000 abstract description 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 2
- 229930195729 fatty acid Natural products 0.000 abstract description 2
- 239000000194 fatty acid Substances 0.000 abstract description 2
- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 235000019990 fruit wine Nutrition 0.000 abstract description 2
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 abstract description 2
- 229960004844 lovastatin Drugs 0.000 abstract description 2
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 description 3
- 238000009924 canning Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- YVWMHFYOIJMUMN-CYZWUHAYSA-N (6e,8e)-5-oxooctadeca-6,8-dienoic acid Chemical compound CCCCCCCCC\C=C\C=C\C(=O)CCCC(O)=O YVWMHFYOIJMUMN-CYZWUHAYSA-N 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- -1 ester glycoside Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000014101 wine Nutrition 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
- C12G3/026—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
- 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
-
- 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
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of fruit wine brewing, in particular to maca rice wine and a preparation method thereof. The maca rice wine comprises the following raw materials in parts by weight: 30-40 parts of maca, 8-10 parts of glutinous rice, 10-14 parts of sorghum, 1-3 parts of red yeast, 4-6 parts of saccharomyces cerevisiae and 2-4 parts of organic acid. The maca rice wine contains maca alkene, maca amide and monascus lovastatin substances, and has the health-care effects of enhancing the immunity of a human body, quickly recovering physical strength, relieving fatigue and the like. The red yeast rice wine is added in the brewing process, can generate amylase to effectively decompose starch in maca, and can also effectively decompose protein in raw materials to generate micromolecular flavor substances such as amino acid, fatty acid and the like, so that the prepared rice wine is better and richer in taste.
Description
Technical Field
The invention relates to the technical field of fruit wine brewing, in particular to maca rice wine and a preparation method thereof.
Background
The maca is a main food source for the signer living in the mountain area, the fresh roots of the maca can be used as vegetables and can be directly eaten by cooking or stored in a drying way, and the maca can be used as a beverage together with other auxiliary materials by juicing. The maca is rich in nutrient components, also has a large amount of active substances such as macamide, macaene, sulfur-containing ester glycoside, alkaloid and the like, and has the effects of enhancing the immunity of a human body, quickly recovering physical strength, relieving fatigue and the like. The health care product taking the maca as the raw material gradually enters the Chinese market in recent years, and the health care function of the health care product is increasingly attracted by attention of people.
The rice wine is also called as fermented glutinous rice in south China, is prepared by taking high-quality full glutinous rice as a main raw material and mixing with distiller's yeast for fermentation, has fresh and sweet taste and rich fragrance, is rich in various vitamins, and has the health-care effects of promoting the production of body fluid, invigorating stomach and the like. The special flavor rice wine snacks can be made by matching different raw materials, such as longan rice wine, watermelon rice wine and the like, and are very popular with people. Moreover, the alcohol content of the rice wine is very low, only about 4 percent, and people do not worry about getting drunk after eating too much.
Most products in the market at present are maca crude extracts or coarse powder, and the products are not easy to absorb by a human body after being taken for a short time and have not ideal taking effect. In the use process of the coarse powder, the problems of unreasonable compatibility, poor absorption by human bodies and easy side effect of the maca and the traditional Chinese medicines are solved. In view of the single maca product, the development of tablets and beverages can be considered, and the wine and other products with health care and health preserving effects can be researched and developed by matching with other materials. Further refinement and purification of the meal will also have a wide scope of investigation in future studies. The specific active ingredients in the maca are researched and perfected to develop corresponding concentrated solution, which is also required by the market.
Disclosure of Invention
The invention aims to provide maca rice wine which has the health-care effects of enhancing the immunity of a human body, quickly recovering physical strength, relieving fatigue and the like.
The second purpose of the invention is to provide a preparation method of maca rice wine, which is simple and convenient in preparation process and easy to adjust.
The scheme adopted by the invention for realizing one of the purposes is as follows: a maca rice wine comprises the following raw materials in parts by weight: 30-40 parts of maca, 8-10 parts of glutinous rice, 10-14 parts of sorghum, 1-3 parts of red yeast, 4-6 parts of saccharomyces cerevisiae and 2-4 parts of organic acid.
Preferably, 35 parts of maca, 9 parts of glutinous rice, 12 parts of sorghum, 2 parts of red yeast rice, 5 parts of saccharomyces cerevisiae and 3 parts of organic acid.
Preferably, the organic acid is any one of citric acid, malic acid and acetic acid.
The second scheme adopted by the invention for achieving the purpose is as follows: the preparation method of the maca rice wine comprises the following steps:
(1) peeling fresh maca, then uniformly mixing the maca with sorghum, and crushing until the particle diameter is less than or equal to 0.1 cm;
(2) uniformly mixing sticky rice and the particles obtained in the step (1), steaming, cooling, and adding monascus into the mixture for saccharification;
(3) adding saccharomyces cerevisiae into the saccharified mixed particles obtained in the step (2), uniformly mixing to obtain a mixture, then adding purified water accounting for one third of the total mass of the mixture, fermenting, and filtering a fermentation product to obtain rough maca rice wine;
(4) standing the rough maca rice wine obtained in the step (3) for 2-4 days, clarifying, and adding an organic acid into the clarified maca rice wine to adjust the pH value to 4.5-5.0 to obtain the maca rice wine.
Preferably, in the step (2), the saccharification time is 40-48h, and the temperature is 25-28 ℃.
Preferably, in the step (3), the fermentation temperature is 20-25 ℃, and the fermentation time is 10-15 days.
Preferably, in the step (3), the filtration pore size is 0.01 cm.
Preferably, in the step (4), the maca rice wine is stored at a temperature of 15-20 ℃.
The invention has the following advantages and beneficial effects: 1. the maca rice wine contains maca alkene, maca amide and monascus lovastatin substances, and has the health-care effects of enhancing the immunity of a human body, quickly recovering physical strength, relieving fatigue and the like.
2. The red yeast rice wine is added in the brewing process, can generate amylase to effectively decompose starch in maca, can also effectively decompose protein in raw materials to generate micromolecular flavor substances such as amino acid, fatty acid and the like, and optimizes the flavor of the rice wine.
3. The process flow of the maca rice wine is based on the conventional flow of rice wine, the rice wine is prepared by adopting saccharification and fermentation processes separately, and the fermentation by adding saccharomyces cerevisiae after saccharification is novel.
4. The maca rice wine is a green, natural and nutritious beverage without any additive, and the raw materials used are simple and easy to obtain, the process method is simple, the requirements are low, and the industrial production is easy to realize.
Detailed Description
The following examples are provided to further illustrate the present invention for better understanding, but the present invention is not limited to the following examples.
Example one:
step one, preparing the following raw materials in parts by weight: 35 parts of fresh maca, 9 parts of glutinous rice, 12 parts of sorghum, 2 parts of red yeast, 5 parts of saccharomyces cerevisiae and 3 parts of organic acid;
step two, peeling fresh harvested maca, and then uniformly mixing the maca with sorghum and crushing the maca until the particle diameter is less than or equal to 0.1 cm;
step three, uniformly mixing sticky rice and crushed maca particles, steaming, cooling, adding monascus into the mixture for saccharification, wherein the saccharification time is 44 hours, and the temperature is 27 ℃;
step four, adding saccharomyces cerevisiae into the saccharified mixed particles, uniformly mixing, adding purified water with the mass of one third of the total mass of the mixture, then transferring the mixture into a constant-temperature incubator at 22 ℃ for fermentation for 13 days, and filtering the mixed particles to obtain rough maca rice wine;
and step five, standing the obtained rough maca rice wine for 3 days, adding organic acid into the clarified maca rice wine to adjust the pH value to 4.5-5.0, canning, and storing at 17 ℃ to obtain the finished maca rice wine.
Example two:
step one, preparing the following raw materials in parts by weight: 40 parts of fresh maca, 10 parts of glutinous rice, 14 parts of sorghum, 3 parts of red yeast, 6 parts of saccharomyces cerevisiae and 4 parts of organic acid;
step two, peeling fresh harvested maca, and then uniformly mixing the maca with sorghum and crushing the maca until the particle diameter is less than or equal to 0.1 cm;
step three, uniformly mixing sticky rice and crushed maca particles, steaming, cooling, adding monascus into the mixture for saccharification, wherein the saccharification time is 48 hours, and the temperature is 28 ℃;
step four, adding saccharomyces cerevisiae into the saccharified mixed particles, uniformly mixing, adding purified water with the mass of one third of the total mass of the mixture, then transferring the mixture into a constant-temperature incubator at 25 ℃ for fermentation for 15 days, and filtering the mixed particles to obtain rough maca rice wine;
and step five, standing the obtained rough maca rice wine for 4 days, adding organic acid into the clarified maca rice wine to adjust the pH value to 4.5-5.0, canning, and storing at 20 ℃ to obtain the finished maca rice wine.
Example three:
step one, preparing the following raw materials in parts by weight: 30 parts of fresh maca, 8 parts of glutinous rice, 10 parts of sorghum, 1 part of red yeast, 4 parts of saccharomyces cerevisiae and 2 parts of organic acid;
step two, peeling fresh harvested maca, and then uniformly mixing the maca with sorghum and crushing the maca until the particle diameter is less than or equal to 0.1 cm;
step three, uniformly mixing sticky rice and crushed maca particles, steaming, cooling, adding monascus into the mixture for saccharification, wherein the saccharification time is 40 hours, and the temperature is 25 ℃;
step four, adding saccharomyces cerevisiae into the saccharified mixed particles, uniformly mixing, adding purified water with the mass of one third of the total mass of the mixture, then transferring the mixture into a constant-temperature incubator at 20 ℃ for fermentation for 10 days, and filtering the mixed particles to obtain rough maca rice wine;
and step five, standing the obtained rough maca rice wine for 2 days, adding organic acid into the clarified maca rice wine to adjust the pH value to 4.5-5.0, canning, and storing at 15 ℃ to obtain the finished maca rice wine.
Sensory flavor evaluation:
with reference to QB/T1981-94 rice wine standard, the sample was scored at 100 points for full score, and 20 trained individuals scored the color, clarity, taste, flavor, etc. And finally, sorting out the scoring conditions of 10 persons to obtain a comprehensive score. The scoring criteria are shown in table 1.
TABLE 1 maca Rice wine grading Standard
While the foregoing is directed to the preferred embodiment of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow.
Claims (8)
1. The maca rice wine is characterized by comprising the following raw materials in parts by weight: 30-40 parts of maca, 8-10 parts of glutinous rice, 10-14 parts of sorghum, 1-3 parts of red yeast, 4-6 parts of saccharomyces cerevisiae and 2-4 parts of organic acid.
2. The maca rice wine of claim 1, wherein: 35 parts of maca, 9 parts of glutinous rice, 12 parts of sorghum, 2 parts of red yeast rice, 5 parts of saccharomyces cerevisiae and 3 parts of organic acid.
3. The maca rice wine of claim 1, wherein: the organic acid is any one of citric acid, malic acid and acetic acid.
4. A method for preparing maca rice wine according to any one of claims 1 to 3, comprising the steps of:
(1) peeling maca, then uniformly mixing the maca with sorghum, and crushing until the particle diameter is less than or equal to 0.1 cm;
(2) uniformly mixing sticky rice and the particles obtained in the step (1), steaming, cooling, and adding red yeast rice into the mixture for saccharification;
(3) adding saccharomyces cerevisiae into the saccharified mixed particles obtained in the step (2), uniformly mixing to obtain a mixture, then adding purified water accounting for one third of the total mass of the mixture, fermenting, and filtering a fermentation product to obtain rough maca rice wine;
(4) standing the rough maca rice wine obtained in the step (3) for 2-4 days, adding an organic acid into the clarified maca rice wine to adjust the pH value to 4.5-5.0, and storing to obtain the maca rice wine.
5. The maca rice wine preparation method of claim 4, wherein: in the step (2), the saccharification time is 40-48h, and the temperature is 25-28 ℃.
6. The maca rice wine preparation method of claim 4, wherein: in the step (3), the fermentation temperature is 20-25 ℃, and the fermentation time is 10-15 days.
7. The maca rice wine preparation method of claim 4, wherein: in the step (3), the filtering aperture is 0.01 cm.
8. The maca rice wine preparation method of claim 4, wherein: in the step (4), the preservation temperature of the maca rice wine is 15-20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911053699.7A CN110846183A (en) | 2019-10-31 | 2019-10-31 | Maca rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911053699.7A CN110846183A (en) | 2019-10-31 | 2019-10-31 | Maca rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110846183A true CN110846183A (en) | 2020-02-28 |
Family
ID=69599379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911053699.7A Pending CN110846183A (en) | 2019-10-31 | 2019-10-31 | Maca rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110846183A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104479953A (en) * | 2014-11-28 | 2015-04-01 | 广西南宁劲能农业科技有限公司 | Maca wine |
| CN105296281A (en) * | 2015-11-18 | 2016-02-03 | 河北科技师范学院 | Chinese chestnut rice wine and preparation method thereof |
| CN105331490A (en) * | 2015-11-30 | 2016-02-17 | 汉源县汇利农业发展有限公司 | Preparation method of maca liquor |
| CN105602797A (en) * | 2016-03-09 | 2016-05-25 | 江苏慧博生物科技有限公司 | Maca fermented wine and preparation method thereof |
| CN109182000A (en) * | 2018-09-20 | 2019-01-11 | 贵州省安顺市黔艺贝纺织有限公司 | A kind of Chinese chestnut rice wine and preparation method thereof |
-
2019
- 2019-10-31 CN CN201911053699.7A patent/CN110846183A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104479953A (en) * | 2014-11-28 | 2015-04-01 | 广西南宁劲能农业科技有限公司 | Maca wine |
| CN105296281A (en) * | 2015-11-18 | 2016-02-03 | 河北科技师范学院 | Chinese chestnut rice wine and preparation method thereof |
| CN105331490A (en) * | 2015-11-30 | 2016-02-17 | 汉源县汇利农业发展有限公司 | Preparation method of maca liquor |
| CN105602797A (en) * | 2016-03-09 | 2016-05-25 | 江苏慧博生物科技有限公司 | Maca fermented wine and preparation method thereof |
| CN109182000A (en) * | 2018-09-20 | 2019-01-11 | 贵州省安顺市黔艺贝纺织有限公司 | A kind of Chinese chestnut rice wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邹静等: "红曲板栗糯米酒酿造工艺研究", 《酿酒科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103497866B (en) | Chinese wampee fruit-haw apple fruit wine and production method thereof | |
| CN103642635A (en) | Production method for completely-fermented mulberry wine and product | |
| CN107557224B (en) | Hovenia acerba and Chinese wolfberry health wine and brewing method thereof | |
| CN101880616B (en) | Preparation process of fermented cordyceps health-care yellow wine | |
| CN102125134A (en) | Fruit vinegar tea drink and preparation method thereof | |
| CN111548882A (en) | Flavor health-preserving whisky and preparation method thereof | |
| CN102618430A (en) | Method for preparing pomegranate fruit vinegar | |
| CN100396766C (en) | Tea trea flower wine and preparation method thereof | |
| CN101250470B (en) | Method for preparing strawberry brandy | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN103555511A (en) | Method for brewing blueberry pearl barley brandy | |
| CN102978096B (en) | Production technology of passion flower vinegar | |
| CN101096628A (en) | Pure grain brewing-distilling extracted vinegar | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| CN101270326A (en) | Method for preparing ecological water of strawberry cell | |
| CN103525624A (en) | Buckwheat-pine pollen composite functional Kbac drink and preparation method thereof | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| JP3544921B2 (en) | Vinegar made from mushrooms | |
| CN107057924A (en) | A kind of health care Moringa wine and its production technology | |
| CN110846183A (en) | Maca rice wine and preparation method thereof | |
| CN110669629B (en) | Fruit vinegar paste for dispelling effects of alcohol and preparation method and application thereof | |
| KR20170062893A (en) | Manufacturing method for aronia concentrate using nuruk and powdering method thereof | |
| CN105002255B (en) | Biological processing method and processing equipment for red dates | |
| CN109161467A (en) | The preparation method of holy girl's fruit vinegar | |
| CN109136027A (en) | Potato sweet wine and brewing 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 |