CN111269785A - Osmanthus-scented astringent persimmon kiwi fruit beverage and preparation method thereof - Google Patents

Osmanthus-scented astringent persimmon kiwi fruit beverage and preparation method thereof Download PDF

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CN111269785A
CN111269785A CN202010350915.0A CN202010350915A CN111269785A CN 111269785 A CN111269785 A CN 111269785A CN 202010350915 A CN202010350915 A CN 202010350915A CN 111269785 A CN111269785 A CN 111269785A
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persimmon
kiwi fruit
astringent
juice
osmanthus
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周治德
黎春雪
王仲民
钱熹
李桂银
杨成贤
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Guilin University of Electronic Technology
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Guilin University of Electronic Technology
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • 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
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer

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Abstract

The invention relates to a sweet-scented osmanthus fragrant astringent persimmon kiwi fruit beverage with unique flavor and a preparation method thereof. Drying and pulverizing sweet osmanthus into powder; selecting astringent persimmon, cleaning, pulping, protecting color, and performing enzymolysis; selecting kiwi fruits, pulping, and performing enzymolysis; mixing persimmon juice and kiwi fruit juice; sequentially adding white granulated sugar, sweet osmanthus powder and an early fragrant pomelo extract, adding active dry yeast, and fermenting; separating residue from liquid to obtain clear liquid; ageing, filtering and obtaining the astringent persimmon and kiwi fruit wine stock solution. Then preparing 100kg of persimmon and kiwi fruit astringency wine stock solution 4-10kg, fructus momordicae extract with mogroside V content of 20% 200-500g, citric acid 20-50g, potassium sorbate 50g and the balance of purified water; the astringent persimmon kiwi fruit beverage with unique flavor is obtained.

Description

Osmanthus-scented astringent persimmon kiwi fruit beverage and preparation method thereof
Technical Field
The invention belongs to the field of brewing, and particularly relates to a preparation method of astringent persimmon and kiwi fruit wine with unique flavor.
Background
The persimmon is a characteristic traditional fruit in China, is juicy and sweet, is rich in nutrition and has high medicinal value; kiwi fruit, also known as Kiwi fruit, has high content of vitamin C and vitamin A folic acid, and is called "King of vitamin C". Vitamin C in fructus Actinidiae chinensis can be used as an antioxidant to block cancer, enhance body constitution, and delay aging. The sweet osmanthus flower contains rich amino acids and vitamins, has a sharp fragrance, and smells the flower to make people feel cool and eliminate fatigue. The momordica grosvenori is a special local product of Guilin soil, is one of the first approved medicinal and edible materials in China, and has the main effect of relieving cough and reducing sputum. The fruit has high nutritive value, and is rich in vitamin C, glycoside, fructose, glucose, protein, lipid, etc. Patent publication No. CN109486610A discloses a persimmon wine preparation method, comprising pulping persimmon, and filtering to obtain persimmon juice; adding pectinase into the persimmon juice for enzymolysis reaction to obtain enzymolysis persimmon juice; adding persimmon peel, an early fragrant pomelo extract, sugarcane juice and ramie seed powder into the enzymolysis persimmon juice, mixing, adding active dry yeast, and fermenting to obtain a persimmon fermentation mixture; performing residue-liquid separation on the persimmon fermentation mixture, and discarding residues to obtain persimmon clear liquid; aging the clear persimmon liquid to obtain persimmon wine stock solution, and distilling to obtain persimmon wine.
The product uses special Guangxi local products of sweet osmanthus, astringent persimmon, kiwi fruit, grosvenor momordica fruit and the like as raw materials, has large yield, high quality and low price, can be used for brewing wine, can also be used for manufacturing astringent persimmon and kiwi fruit wine beverage with unique flavor, can also promote the development of various industries in Guangxi, and creates economic income for local increase.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of a unique osmanthus fragrance type astringent persimmon and kiwi fruit wine beverage. The method comprises the following steps:
(1) cleaning sweet osmanthus, drying in the sun and then pulverizing into powder;
(2) selecting astringent persimmons, cleaning, soaking the astringent persimmons in an alcohol solution, and performing deastringency treatment; then pulping the deastringent persimmon;
(3) adding 0.2-0.4g of iso-VC sodium and 1-4g of citric acid into per kg of persimmon pulp for color protection; heating persimmon pulp at 45-55 deg.C, adding 0.10-0.25g pectinase per kg pulp, and performing enzymolysis for 30-50min to obtain enzymolysis astringent persimmon pulp juice;
(4) controlling the temperature of enzymolysis persimmon juice at 60-70 deg.C, adding 0.1-1% active carbon into the hydrolysate, stirring, maintaining the temperature for 20-40min, and filtering; adding 0.5-0.6g/kg gelatin into the filtrate, and performing deastringency and clarification treatment;
(5) selecting fresh kiwi fruits, cleaning, slicing, pulping and filtering;
(6) adding 0.15-0.3g pectinase into each kg of pulp, performing enzymolysis at 45-55 deg.C for 80-100min, and filtering to obtain enzymolysis pulp;
(7) mixing the deastringent enzymatic persimmon juice and the enzymatic kiwi fruit juice, adding white granulated sugar into the mixed juice, adding sweet osmanthus powder and early fragrant pomelo extract, adding active dry yeast, performing main fermentation, and controlling the temperature to be 1-5 ℃ and the time to be 5-15 days to obtain an astringent persimmon kiwi fruit fermented mixture;
(8) carrying out residue-liquid separation on the fermentation mixture of the astringent persimmon kiwi fruit, and discarding residues to obtain clear liquid of the astringent persimmon kiwi fruit;
(9) ageing the clear liquid of the astringent persimmon kiwi fruit, controlling the ageing temperature at 20-30 ℃ for 90-110 days to obtain an astringent persimmon kiwi fruit wine stock solution;
filtering, pasteurizing and filling the raw astringent persimmon kiwi fruit wine to obtain astringent persimmon kiwi fruit wine;
filtering the raw liquid of the astringent persimmon kiwi fruit wine, compounding, and processing to obtain the astringent persimmon kiwi fruit beverage with unique flavor, wherein the formula is as follows, and the formula is calculated by 100kg
4-10kg of astringent persimmon and kiwi fruit wine stock solution; 200-500g of momordica grosvenori extract with 20% of mogroside V; 20-50g of citric acid; 50g of potassium sorbate; balance of purified water
80kg of purified water is weighed firstly, and the raw liquid of the astringent persimmon and kiwi fruit wine, the momordica grosvenori extract with the content of momordica grosvenori sweet glycoside V of 20 percent, citric acid and 5g of potassium sorbate are added in sequence. Stirring, adding purified water, pasteurizing, heating to 88 deg.C, controlling for 20min, and aseptic canning to obtain astringent persimmon and kiwi fruit beverage with unique flavor.
Preferably, in the step (2), the sodium iso-C is added in an amount of 0.3g per kg of fruit pulp; the dosage of the citric acid is 2g added in each kg of fruit pulp.
Preferably, in the step (3), the external temperature is 10-18 ℃ and the humidity is 55-65% RH during pulping.
Preferably, in the step (7), white granulated sugar is added to make the sugar content reach 20%.
Preferably, in the step (7), the mass ratio of the mixed fruit juice to the early fragrant pomelo extract is 100: 2; the using amount of the sweet osmanthus powder is 0.2 g/kg; the weight of the active dry yeast is 3 g/kg.
Preferably, in step (9), the aging time is 100 days.
The invention has the advantages of
The method utilizes a large amount of characteristic resources such as persimmons, sweet osmanthus flowers, momordica grosvenori, kiwi fruits and the like in Guangxi province, and obtains the sweet osmanthus flower fragrance type astringent persimmon kiwi fruit beverage with unique flavor through the steps of pulping, enzymolysis, mixing, fermentation, ageing and the like without alcohol blending. The preparation method can not only make full use of the advantages of the local resources in Guangxi, but also drive the local economic development.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below.
Example 1:
selecting 100kg of eighty-nine mature fresh astringent persimmon, firstly cleaning pollutants on the surface of the persimmon by using clear water, then soaking the persimmon for 24 hours by using 50% alcohol, then rinsing the persimmon by using clear water, draining the persimmon, and removing stalks and flower discs. Crushing fresh fruits of astringent persimmon, adding 20g of sodium erythorbate and 200g of citric acid for color protection, heating the fruit pulp to 45 ℃, adding 15g of pectinase, and performing enzymolysis at 45 ℃ for 50 min; controlling the temperature at 70 ℃, adding 100g of active carbon into the hydrolysate, preserving the heat for 20min, and filtering; adding 60g gelatin into the filtered persimmon juice, standing for 180min, clarifying, and filtering; obtaining clear astringent persimmon juice.
Selecting 100kg of fresh kiwi fruits, cleaning, slicing and pulping; adding 20g of pectinase into per kg of pulp, controlling the temperature at 55 deg.C for enzymolysis for 80min, and filtering to obtain enzymolysis fructus Actinidiae chinensis juice.
Mixing 10kg of clear astringent persimmon juice and 10kg of enzymolysis kiwi fruit juice, then adding 2kg of white granulated sugar and 0.4kg of early fragrant pomelo extract, and adjusting the pH value to 3.5 by using citric acid; adding 3g of sweet osmanthus; adding 68g of activated high-activity dry Dandelion brewing yeast (produced by Guangdong Dandelion yeast Co., Ltd.) into astringent persimmon kiwi fruit juice, wherein the activation refers to that the high-activity dry Dandelion brewing yeast is rehydrated with warm water at 35 ℃ for 20min, 2kg of active dry yeast is mixed with water, 3kg of white granulated sugar is added, the mixture is stirred uniformly, and the activation is carried out for 2h at 32 ℃ for standby (the stirring is carried out once every 20 min); the main fermentation was carried out at 4 ℃ for 10 days. And after the main fermentation is finished, carrying out residue-liquid separation on the fermentation mixture, and discarding residues to obtain the astringent persimmon kiwi fruit clear liquid.
Aging the clear liquid of astringent persimmon kiwi fruit, controlling the temperature at 20 ℃ for 110 days. Filtering the aged wine liquid to obtain raw astringent persimmon kiwi fruit wine, pasteurizing for 20min to obtain astringent persimmon kiwi fruit wine, and storing in wine storage.
Filtering the raw liquid of the astringent persimmon kiwi fruit wine, compounding, and processing to obtain the astringent persimmon kiwi fruit beverage with unique flavor, wherein the formula is as follows, and the formula is calculated by 100kg
4kg of astringent persimmon and kiwi fruit wine stock solution; 500g of a momordica grosvenori extract containing 20% mogroside V; 50g of citric acid; 50g of potassium sorbate; balance of purified water
Weighing 80kg of purified water, sequentially adding the persimmon and kiwi fruit wine stock solution, the momordica grosvenori extract with the content of momordica grosvenori sweet glycoside V of 20%, citric acid and potassium sorbate. Stirring, adding purified water, pasteurizing, heating to 88 deg.C, controlling for 20min, and aseptic canning to obtain astringent persimmon and kiwi fruit beverage with unique flavor.
Example 2:
selecting 100kg of ripe fresh persimmons of eighty percent, cleaning the surface pollutants of the persimmons with clear water, soaking the persimmons in 30 percent of alcohol solution, draining after cleaning, removing fruit stalks and flower discs, crushing the fresh persimmons, adding 30g of sodium iso-VC and 30g of citric acid for color protection, then heating fruit pulp to 50 ℃, adding 25g of pectinase, carrying out enzymolysis for 20min at the temperature of 50 ℃, controlling the temperature to be 55 ℃, adding 0.5 percent of active carbon into hydrolysate, preserving the heat for 30min, and filtering. Adding 50g gelatin into astringent persimmon juice, standing for 35min, clarifying, and filtering to obtain clear astringent persimmon juice.
Selecting fresh fructus Actinidiae chinensis 100kg, cleaning, slicing, pulping, adding 30g pectinase, controlling temperature at 50 deg.C, performing enzymolysis for 100min, filtering to obtain enzymolysis fructus Actinidiae chinensis juice, and adding into clarified astringent fructus kaki juice to obtain mixed juice.
The mixed juice was added with 35kg of white granulated sugar, 5kg of the grapefruit extract and 30g of osmanthus powder, the pH was adjusted to 3.8 with citric acid, and 70g of activated high activity dry yeast Dandeli brewing (manufactured by Guangdong Dandeli Yeast Co., Ltd., in terms of the mass of the dry yeast powder) was added to the astringent persimmon kiwi fruit juice, and the activation was the same as in example 1. The main fermentation was carried out at 1 ℃ for 1 day. After the main fermentation is finished, filtering the wine base into a sterilized closed container under the aseptic condition, and ageing for 100 days at the temperature of 25 ℃. Filtering the aged wine liquid, compounding, and processing to obtain astringent persimmon kiwi fruit beverage with unique flavor, wherein the formula is as follows, and the amount of the astringent persimmon kiwi fruit beverage is 100kg
10kg of astringent persimmon and kiwi fruit wine stock solution; 200g of a momordica grosvenori extract with the content of mogroside V of 20 percent; 20g of citric acid; 50g of potassium sorbate; balance of purified water
Weighing 80kg of purified water, sequentially adding the persimmon and kiwi fruit wine stock solution, the momordica grosvenori extract with the content of momordica grosvenori sweet glycoside V of 20%, citric acid and potassium sorbate. Stirring, adding purified water, pasteurizing, heating to 88 deg.C, controlling for 20min, and aseptic canning to obtain astringent persimmon and kiwi fruit beverage with unique flavor.
Example 3:
selecting mature fresh persimmons of eighty percent, cleaning the surface pollutants of the persimmons with clear water, soaking the persimmons in 75% alcohol solution for 24 hours, draining after cleaning, removing stems and flower discs, and crushing fresh fruits; weighing 100kg, adding 40g sodium erythorbate and 300g citric acid for color protection, heating the pulp to 50 deg.C, adding 20g pectase, and performing enzymolysis at 50 deg.C for 30 min. Controlling the temperature at 65 ℃, adding 0.2% of activated carbon into the enzymolysis liquid, preserving the temperature for 30min, and filtering; adding 55g gelatin into the filtered persimmon juice, standing for 100min, clarifying, and filtering to obtain clarified persimmon juice.
Selecting fresh kiwi fruits, cleaning, slicing and pulping; taking 100kg of kiwi fruit pulp, adding 15g of pectinase, controlling the temperature to be 55 ℃ for enzymolysis for 40min, and sterilizing to obtain kiwi fruit juice.
Mixing 100kg of kiwi fruit juice and 50kg of clear persimmon juice, adding 30kg of white granulated sugar, 3.0kg of early fragrant pomelo extract and 22g of sweet osmanthus powder, adjusting the pH value to 4.5 by using citric acid, adding 40g of activated Danbao li brewing high-activity dry yeast, and activating the mixture in the same way as in example 1. The main fermentation was carried out at 2 ℃ for 10 days. After the main fermentation is finished, filtering the wine base into a sterilized closed container under the aseptic condition, and ageing for 100 days at the temperature of 25 ℃.
Filtering the stock solution of brewed astringent persimmon kiwi fruit wine, compounding, and processing to obtain astringent persimmon kiwi fruit beverage with unique flavor, wherein the formula is as follows, and the formula is calculated by 100kg
8kg of astringent persimmon and kiwi fruit wine stock solution; 400g of a momordica grosvenori extract with the content of mogroside V of 20 percent; 40g of citric acid; 50g of potassium sorbate; balance of purified water
Weighing 80kg of purified water, sequentially adding the persimmon and kiwi fruit wine stock solution, the momordica grosvenori extract with the content of momordica grosvenori sweet glycoside V of 20%, citric acid and potassium sorbate. Stirring, adding purified water, pasteurizing, heating to 88 deg.C, controlling for 20min, and aseptic canning to obtain astringent persimmon and kiwi fruit beverage with unique flavor.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.

Claims (5)

1. The sweet-scented osmanthus fragrant astringent persimmon kiwi fruit beverage and the preparation method thereof are characterized by comprising the following steps: the ratio not described below is a mass ratio
(1) Cleaning sweet osmanthus, drying in the sun and then pulverizing into powder;
(2) selecting astringent persimmon, cleaning, soaking in alcohol to remove astringent taste, rinsing, draining, and pulping;
(3) adding 0.2-0.4g of sodium iso-VC and 1-4g of citric acid into per kg of fruit pulp for color protection; heating fructus kaki pulp to 45-55 deg.C, adding 0.10-0.25g pectinase per kg pulp, and performing enzymolysis for 30-50min to obtain enzymolysis astringent fructus kaki pulp juice;
(4) adding 0.1-1.0% active carbon into enzymolysis persimmon juice, controlling temperature at 60-70 deg.C, stirring, maintaining temperature for 20-40min, and filtering; adding gelatin 0.5-0.6g per kg of persimmon juice into the deastringent filtered persimmon juice, standing for 30-180min, clarifying, and filtering; obtaining clear persimmon juice;
(5) selecting fresh kiwi fruits, cleaning, slicing and pulping to obtain kiwi fruit juice;
(6) adding 0.15-0.3g pectinase into fructus Actinidiae chinensis juice per kg pulp, controlling temperature at 45-55 deg.C for 80-100min, performing enzymolysis, and filtering to obtain fructus Actinidiae chinensis juice;
(7) mixing the obtained persimmon juice and kiwi fruit juice according to the mass ratio of 1: (0.5-2), adding the osmanthus powder and the grapefruit extract, and mixing; adding white granulated sugar, and controlling the sugar content to be 18-24%; adjusting pH to 3.5-4.5 with citric acid; adding 0.3-0.5% active dry yeast, and fermenting to obtain fermented mixture of astringent persimmon and fructus Actinidiae chinensis;
(8) aging the obtained fermented mixture at 20-30 deg.C for 90-110 days to obtain raw liquor of astringent persimmon kiwi fruit wine, filtering, and sterilizing to obtain sweet osmanthus fragrant astringent persimmon kiwi fruit wine;
(9) compounding raw astringent persimmon and kiwi fruit wine, wherein the formula is as follows, and the raw astringent persimmon and kiwi fruit wine is calculated by 100kg
4-10kg of astringent persimmon and kiwi fruit wine stock solution; 200-500g of momordica grosvenori extract with 20% of mogroside V; 20-50g of citric acid; 50g of potassium sorbate; balance of purified water
Weighing 80kg of purified water, sequentially adding a raw liquid of astringent persimmon and kiwi fruit wine, a momordica grosvenori extract with the content of momordica grosvenori sweet glycoside V of 20%, citric acid and potassium sorbate; stirring, adding purified water, pasteurizing, heating to 88 deg.C, controlling for 20min, and aseptic packaging to obtain astringent persimmon kiwi fruit beverage with unique flavor.
2. The preparation method of the kiwi fruit beverage with osmanthus fragrance according to claim 1, wherein in the step (7), the mass ratio of the enzymolysis persimmon-astringing kiwi fruit juice to the early fragrant pomelo extract is 100: 1-3, the using amount of the osmanthus powder is 0.1-0.2 g/kg; the pH was adjusted to 3.8 with citric acid.
3. The preparation method of the actinidia arguta beverage with the osmanthus fragrance according to claim 1, wherein in the step (7), the addition amount of the white granulated sugar is added, so that the sugar content of each kg of fruit juice reaches 20%; the proportion of the active dry yeast is 0.3%.
4. The osmanthus fragrans fragrant astringent persimmon kiwi fruit beverage and the preparation method thereof according to claim 1, wherein the osmanthus fragrans fragrant astringent persimmon kiwi fruit wine is obtained according to the step (8).
5. The Osmanthus fragrans-fragrance astringent persimmon kiwi fruit beverage obtained by the method of claim 1.
CN202010350915.0A 2020-04-28 2020-04-28 Osmanthus-scented astringent persimmon kiwi fruit beverage and preparation method thereof Pending CN111269785A (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101215498A (en) * 2007-12-28 2008-07-09 仲恺农业技术学院 Method for producing acerbity-removing persimmon wine
CN103013752A (en) * 2012-12-14 2013-04-03 桂林普兰德生物科技有限公司 Brewing method of grosvenor momordica fruit-persimmon wine
CN103589574A (en) * 2013-11-27 2014-02-19 神农架绿源天然食品有限责任公司 Kiwi fruit and honeysuckle containing fruit wine and fruit wine brewing method
CN104419630A (en) * 2013-09-10 2015-03-18 吕亚英 Method for producing momordica grosvenori flavored mixed liquor
KR20160093244A (en) * 2015-01-29 2016-08-08 경남과학기술대학교 산학협력단 Kiwi-mixed wine with high palatability and antioxidant activity
CN107312668A (en) * 2017-06-02 2017-11-03 南阳师范学院 The preparation method that a kind of sweet osmanthus is made
CN108315172A (en) * 2018-05-15 2018-07-24 南阳师范学院 A kind of brewing method of Kiwi berry Fragrant fruit wine
CN110004009A (en) * 2019-03-22 2019-07-12 恩施硒姑娘实业有限公司 A kind of Kiwi berry sweet tea persimmon compound fruit wine and its brewing method

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101215498A (en) * 2007-12-28 2008-07-09 仲恺农业技术学院 Method for producing acerbity-removing persimmon wine
CN103013752A (en) * 2012-12-14 2013-04-03 桂林普兰德生物科技有限公司 Brewing method of grosvenor momordica fruit-persimmon wine
CN104419630A (en) * 2013-09-10 2015-03-18 吕亚英 Method for producing momordica grosvenori flavored mixed liquor
CN103589574A (en) * 2013-11-27 2014-02-19 神农架绿源天然食品有限责任公司 Kiwi fruit and honeysuckle containing fruit wine and fruit wine brewing method
KR20160093244A (en) * 2015-01-29 2016-08-08 경남과학기술대학교 산학협력단 Kiwi-mixed wine with high palatability and antioxidant activity
CN107312668A (en) * 2017-06-02 2017-11-03 南阳师范学院 The preparation method that a kind of sweet osmanthus is made
CN108315172A (en) * 2018-05-15 2018-07-24 南阳师范学院 A kind of brewing method of Kiwi berry Fragrant fruit wine
CN110004009A (en) * 2019-03-22 2019-07-12 恩施硒姑娘实业有限公司 A kind of Kiwi berry sweet tea persimmon compound fruit wine and its brewing method

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Application publication date: 20200612