CN111676114A - Dendrobium nobile compound wine and preparation method thereof - Google Patents
Dendrobium nobile compound wine and preparation method thereof Download PDFInfo
- Publication number
- CN111676114A CN111676114A CN202010611921.7A CN202010611921A CN111676114A CN 111676114 A CN111676114 A CN 111676114A CN 202010611921 A CN202010611921 A CN 202010611921A CN 111676114 A CN111676114 A CN 111676114A
- Authority
- CN
- China
- Prior art keywords
- dendrobium
- wine
- parts
- vol
- mother liquor
- 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
- 235000014101 wine Nutrition 0.000 title claims abstract description 55
- 150000001875 compounds Chemical class 0.000 title claims abstract description 14
- 240000004638 Dendrobium nobile Species 0.000 title claims description 17
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 239000012452 mother liquor Substances 0.000 claims abstract description 45
- 241001264165 Dendrobium devonianum Species 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000008213 purified water Substances 0.000 claims abstract description 17
- 238000002386 leaching Methods 0.000 claims abstract description 13
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 229940079593 drug Drugs 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 241001523681 Dendrobium Species 0.000 abstract description 32
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 238000011514 vinification Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 9
- 150000004676 glycans Chemical class 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 229920001282 polysaccharide Polymers 0.000 description 5
- 239000005017 polysaccharide Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 241001076416 Dendrobium tosaense Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020094 liqueur Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- MYKOKMFESWKQRX-UHFFFAOYSA-N 10h-anthracen-9-one;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 MYKOKMFESWKQRX-UHFFFAOYSA-N 0.000 description 1
- RYAHJFGVOCZDEI-UFFNCVEVSA-N Dendrobine Chemical compound C([C@H]1CC[C@@H]2[C@@]31C)N(C)[C@@H]3[C@H]1[C@@H](C(C)C)[C@@H]2C(=O)O1 RYAHJFGVOCZDEI-UFFNCVEVSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- RYAHJFGVOCZDEI-CZKZLRAZSA-N dendrobine Natural products O=C1O[C@@H]2[C@H](C(C)C)[C@H]1[C@H]1[C@@]3(C)[C@@H]2N(C)C[C@H]3CC1 RYAHJFGVOCZDEI-CZKZLRAZSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Images
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
- C12G3/04—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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
A dendrobium compound wine and a preparation method thereof belong to the technical field of wine making, and aim to design a formula by combining the taste and flavor characteristics of fen-flavor wine to produce a wine with soft wine body, mellow taste and unique flavor, wherein the wine comprises the following components in parts by mass: dendrobe mother liquor: 30-40 parts, 65% vol fen-liquor: 35-60 parts of purified water: 7-29 parts; wherein, the dendrobium devonianum lixivium is obtained by leaching 10-20 parts of dendrobium devonianum by weight and 70-90 parts of 65% vol fen-flavor liquor. The product blended by the invention has the delicate fragrance of Fenjiu and the fragrance of plants, mellow and smooth mouthfeel and long aftertaste.
Description
Technical Field
The invention belongs to the technical field of wine making, and particularly relates to a dendrobium nobile compound wine and a preparation method thereof.
Background
The dendrobium devonianum belongs to angiosperma, monocotyledonous plants, microdrops, orchidaceae, dendrobe and dendrobium devonianum, is a plant used as both medicine and food, is listed as a Yunnan local food in 2018, and related standards are implemented at present. Although the dendrobium officinale has high medicinal value, the dendrobium officinale has extremely strict requirements on the growth environment, the yield is extremely low, the price is high, and the actual consumption range is not wide. On the contrary, the dendrobium devonianum has strong environmental adaptability and higher survival rate, and the dendrobium devonianum has no great difference in medicinal value, and can be used for nourishing yin, moistening lung, preventing and resisting cancer, delaying senility, reducing weight, prolonging life and the like. Therefore, the dendrobium devonianum is a medicinal dendrobium variety with higher cost performance to a certain extent.
DBS53/027-2018 emphasizes a polysaccharide determination method on the basis of definitely incorporating the dendrobium devonianum into local food, which shows that the polysaccharide is a functional component with considerable content and has the functions of resisting inflammation, resisting virus and improving immunity. At present, the dendrobium daily elimination market is not developed completely, and the functional factors are in accordance with consumption concepts of current health and health preservation, and are positive feedback on the industry predicament that the quality expression of the conventional liqueur is unclear. Most of the existing drinking wines are white wines which only provide pure energy but have no nutritive value, and some fruit wines have no health care function although containing nutritional ingredients, and the health care wines on the market cannot realize the combination of multiple functions of nutrition, health care and flavor at the same time. After the characteristics of the dendrobium devoninum paxt are studied to a certain extent, the formula is designed by combining the taste and flavor characteristics of the fen-flavor liquor, so that the novel compound liquor which is soft and soft in liquor body, mellow in taste, unique in flavor and has a certain health-care effect can be produced.
Disclosure of Invention
After the characteristics of the dendrobium devoninum paxt are studied to a certain extent, the formula is designed by combining the taste and flavor characteristics of the fen-flavor liquor, and the novel compound liquor which is soft and soft in liquor body, mellow in taste, unique in flavor and has a certain health-care effect is produced.
The invention adopts the following technical scheme:
the dendrobe compound wine comprises the following components in parts by mass: dendrobe mother liquor: 30-40 parts, 65% vol fen-liquor: 35-60 parts of purified water: 7-29 parts; wherein, the dendrobium nobile mother liquor is prepared by leaching 10-20 parts of dendrobium nobile and 70-90 parts of 65% vol fen-flavor liquor.
A preparation method of a dendrobe compound wine comprises the following steps:
firstly, preparing a dendrobium devoninum paxt lixivium, weighing dendrobium devoninum paxt and pouring into a drug soaking cylinder, then adding 65% vol fen-flavor liquor, soaking for 21-30d at room temperature, stirring once every other day during the period, wherein the stirring is required to be fully achieved, putting the mixture after soaking into a filter frame paved with filter cloth for primary filtration, putting the filter frame on a filter hole of a filter car for filtration, pouring the filtrate in the filter car into a storage tank, and obtaining 65% vol dendrobium devoninum paxt, namely the dendrobium devoninum paxt lixivium;
secondly, removing turbidity, reducing 65% vol of the dendrobium nobile mother liquor to 42% vol, adding 30% of purified water into a reducing tank during reducing, adding the dendrobium nobile mother liquor, circularly homogenizing, reducing the temperature to-5 ℃, keeping the freezing time at 5-7 d, filtering after the freezing temperature and time are reached, and obtaining the dendrobium nobile mother liquor by requiring that the filtered dendrobium nobile mother liquor is clear and transparent without light loss;
and step three, preparing, namely adding the measured 65 vol% fen wine with delicate fragrance into a blending tank, adding the dendrobe mother wine and the purified water according to a proportion, fully stirring and blending uniformly, and testing to be qualified to obtain the dendrobe blended wine.
The invention has the following beneficial effects:
the invention takes fen-flavor liquor as base liquor and dendrobium devonianum as raw material, and the liqueur is prepared by extraction, blending, storage and packing. In the wine body research, researches are focused on various aspects such as comparison application of different base wines, research application of different dendrobium products, influence of different alcohol contents on dendrobium devoninum paxt extraction technical parameters, comparison of different extraction times, process improvement combined with dendrobium polysaccharide content requirements, application research of a pre-settling turbidity removal method in wine bodies and the like, so that effective components such as polysaccharide, dendrobine, trace elements and the like in dendrobium devoninum paxt are extracted to the maximum extent, and the product formed by blending has the advantages of fen wine fragrance and plant fragrance, mellow and smooth taste and long aftertaste.
Drawings
FIG. 1 is a flow chart of the preparation method of the present invention.
Detailed Description
The dendrobe compound wine comprises the following components in parts by mass: dendrobe mother liquor: 30-40 parts, 65% vol fen-liquor: 35-60 parts of purified water: 7-25 parts; wherein, the dendrobium nobile mother liquor is prepared by leaching 10-20 parts of dendrobium nobile and 70-90 parts of 65% vol fen-flavor liquor.
The 65% vol fen-flavor fenjiu is a commercial 65% vol fen-flavor fenjiu, Shanxi Xinghua village Fenjiu Co., Ltd, and is prepared from the following raw materials: water, sorghum, barley, peas.
Example 1
A preparation method of a dendrobe compound wine comprises the following steps:
step one, preparing a medicinal material leaching solution: accurately weighing 10 parts of dendrobium devoninum paxt according to the raw material ratio, pouring into a medicine soaking cylinder, adding 70 parts of 65% vol fen wine according to the ratio for leaching, soaking for 21 days at room temperature, and stirring once every other day during the soaking period, wherein the stirring is required to be fully performed up and down; taking out the medicinal materials after the leaching and the mother liquor from the jar, placing the medicinal materials into a filter frame paved with filter cloth for primary filtration, and placing the filter frame on filter holes of a filter vehicle for filtration; pouring 65% vol dendrobium mother liquor in the filter vehicle into a storage tank.
And secondly, removing turbidity, reducing the volume of 65% of the dendrobium mother liquor to 42% of the volume, adding 30% of purified water into a reducing tank when reducing the volume, adding the dendrobium mother liquor, and circularly homogenizing. Cooling the alcohol content reduced mother liquor to-5 deg.C, and keeping the mother liquor frozen for 5 days. Filtering the mother liquor after the mother liquor reaches the freezing temperature and time as required. The filtered dendrobe mother liquor is required to be clear, transparent and free of light loss.
Step three, preparation: firstly, adding measured 65% vol fen wine, and then adding measured dendrobe mother wine and purified water in proportion into a blending tank.
Preparing 42% vol dendrobium wine.
Based on 1kg of wine:
42% vol dendrobium wine: 399g of 65% vol fen-flavor liquor, 281g of purified water and 320g of dendrobium mother liquor.
Fully stirring and blending uniformly, sampling and testing. All indexes of the newly produced 42% vol dendrobium wine are required to meet the relevant product standards. Filtering and storing the qualified 42% vol dendrobium wine. The newly produced dendrobium wine can be delivered from the factory after being stored for more than one month.
Example 2
A preparation method of a dendrobe compound wine comprises the following steps:
step one, preparing a medicinal material leaching solution: accurately weighing 15 parts of dendrobium devoninum paxt according to the raw material proportion, pouring into a medicine soaking cylinder, adding 80 parts of 65% vol fen wine according to the proportion, leaching, soaking for 25 days at room temperature, stirring once every other day during the soaking period, and fully stirring up and down; taking out the medicinal materials after the leaching and the mother liquor from the jar, placing the medicinal materials into a filter frame paved with filter cloth for primary filtration, and placing the filter frame on filter holes of a filter vehicle for filtration; pouring 65% vol dendrobium mother liquor in the filter vehicle into a storage tank.
And secondly, removing turbidity, reducing the volume of 65% of the dendrobium mother liquor to 42% of the volume, adding 30% of purified water into a reducing tank when reducing the volume, adding the dendrobium mother liquor, and circularly homogenizing. Cooling the alcohol content reduced mother liquor to-5 deg.C, and keeping the mother liquor frozen for 6 days. Filtering the mother liquor after the mother liquor reaches the freezing temperature and time as required. The filtered dendrobe mother liquor is required to be clear, transparent and free of light loss.
Step three, preparation: firstly, adding measured 65% vol fen wine, and then adding measured dendrobe mother wine and purified water in proportion into a blending tank.
Preparing 42% vol dendrobium wine.
Based on 1kg of wine:
42% vol dendrobium wine: 399g of 65% vol fen-flavor liquor, 271g of purified water and 330g of dendrobium mother liquor.
Fully stirring and blending uniformly, sampling and testing. All indexes of the newly produced 42% vol dendrobium wine are required to meet the relevant product standards. Filtering and storing the qualified 42% vol dendrobium wine. The newly produced dendrobium wine can be delivered from the factory after being stored for more than one month.
Wherein, the detection index results are as follows:
the polysaccharide content was determined by the sulfuric acid-anthrone method and found to be 49mg/100 mL.
The detection method of the pharmacopoeia of the people's republic of China is adopted to detect the content of the total flavone, and the result is 6.72 mg/mL.
The detection method of GB/T22492-2008 is adopted to detect the content of free amino acid, and the results are shown in the following table:
example 3
A preparation method of a dendrobe compound wine comprises the following steps:
step one, preparing a medicinal material leaching solution: accurately weighing 20 parts of dendrobium devoninum paxt according to the raw material proportion, pouring into a medicine soaking cylinder, adding 90 parts of 65% vol fen wine according to the proportion, leaching, soaking for 30 days at room temperature, stirring once every other day during the soaking period, and fully stirring up and down; taking out the medicinal materials after the leaching and the mother liquor from the jar, placing the medicinal materials into a filter frame paved with filter cloth for primary filtration, and placing the filter frame on filter holes of a filter vehicle for filtration; pouring 65% vol dendrobium mother liquor in the filter vehicle into a storage tank.
And secondly, removing turbidity, reducing the volume of 65% of the dendrobium mother liquor to 42% of the volume, adding 30% of purified water into a reducing tank when reducing the volume, adding the dendrobium mother liquor, and circularly homogenizing. Cooling the alcohol content reduced mother liquor to-5 deg.C, and keeping the mother liquor frozen for 7 days. Filtering the mother liquor after the mother liquor reaches the freezing temperature and time as required. The filtered dendrobe mother liquor is required to be clear, transparent and free of light loss.
Step three, preparation: firstly, adding measured 65% vol fen wine, and then adding measured dendrobe mother wine and purified water in proportion into a blending tank.
Respectively preparing 42% vol dendrobium wine.
Based on 1kg of wine:
42% vol dendrobium wine: 399g of 65% vol fen-flavor liquor, 251g of purified water and 350g of dendrobium mother liquor.
Fully stirring and blending uniformly, sampling and testing. All indexes of the newly produced 42% vol dendrobium wine are required to meet the relevant product standards. Filtering and storing the qualified 42% vol dendrobium wine. The newly produced dendrobium wine can be delivered from the factory after being stored for more than one month.
Claims (2)
1. The dendrobe compound wine is characterized in that: the composition comprises the following components in parts by mass: dendrobe mother liquor: 30-40 parts, 65% vol fen-liquor: 35-60 parts of purified water: 7-29 parts; wherein, the dendrobium nobile mother liquor is prepared by leaching 10-20 parts of dendrobium nobile and 70-90 parts of 65% vol fen-flavor liquor.
2. A method for preparing the dendrobe compound wine of claim 1, which is characterized in that: the method comprises the following steps:
firstly, preparing a dendrobium devoninum paxt lixivium, weighing dendrobium devoninum paxt and pouring into a drug soaking cylinder, then adding 65% vol fen-flavor liquor, soaking for 21-30d at room temperature, stirring once every other day during the period, wherein the stirring is required to be fully achieved, putting the mixture after soaking into a filter frame paved with filter cloth for primary filtration, putting the filter frame on a filter hole of a filter car for filtration, pouring the filtrate in the filter car into a storage tank, and obtaining 65% vol dendrobium devoninum paxt, namely the dendrobium devoninum paxt lixivium;
secondly, removing turbidity, reducing 65% vol of the dendrobium nobile mother liquor to 42% vol, adding 30% of purified water into a reducing tank during reducing, adding the dendrobium nobile mother liquor, circularly homogenizing, reducing the temperature to-5 ℃, keeping the freezing time at 5-7 d, filtering after the freezing temperature and time are reached, and obtaining the dendrobium nobile mother liquor by requiring that the filtered dendrobium nobile mother liquor is clear and transparent without light loss;
and step three, preparing, namely adding the measured 65 vol% fen wine with delicate fragrance into a blending tank, adding the dendrobe mother wine and the purified water according to a proportion, fully stirring and blending uniformly, and testing to be qualified to obtain the dendrobe blended wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010611921.7A CN111676114A (en) | 2020-06-30 | 2020-06-30 | Dendrobium nobile compound wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010611921.7A CN111676114A (en) | 2020-06-30 | 2020-06-30 | Dendrobium nobile compound wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111676114A true CN111676114A (en) | 2020-09-18 |
Family
ID=72456942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010611921.7A Pending CN111676114A (en) | 2020-06-30 | 2020-06-30 | Dendrobium nobile compound wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111676114A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103146528A (en) * | 2013-03-18 | 2013-06-12 | 山西杏花村汾酒厂股份有限公司 | Production process of multi-grain Fenjiu |
| CN104194992A (en) * | 2014-06-04 | 2014-12-10 | 浙江农林大学 | Production method of rice wine rich in Dendrobium officinale Kimura et Migo effective components |
| CN108676679A (en) * | 2018-07-23 | 2018-10-19 | 云南品斛堂酒业有限公司 | A kind of preparation method of dendrobium wine |
| CN110484414A (en) * | 2019-07-16 | 2019-11-22 | 韶关学院 | It is a kind of using dendrobium nobile alcohol extracting thing as dendrobium wine of raw material and preparation method thereof |
-
2020
- 2020-06-30 CN CN202010611921.7A patent/CN111676114A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103146528A (en) * | 2013-03-18 | 2013-06-12 | 山西杏花村汾酒厂股份有限公司 | Production process of multi-grain Fenjiu |
| CN104194992A (en) * | 2014-06-04 | 2014-12-10 | 浙江农林大学 | Production method of rice wine rich in Dendrobium officinale Kimura et Migo effective components |
| CN108676679A (en) * | 2018-07-23 | 2018-10-19 | 云南品斛堂酒业有限公司 | A kind of preparation method of dendrobium wine |
| CN110484414A (en) * | 2019-07-16 | 2019-11-22 | 韶关学院 | It is a kind of using dendrobium nobile alcohol extracting thing as dendrobium wine of raw material and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 赵菊润,等编著: "《龙陵紫皮石斛》", 31 December 2016, 四川科学技术出版社 * |
| 郝持胜: "论竹叶青酒工艺发展及改进", 《酿酒》 * |
| 郭黎媛: "一种可调制型露酒的研发", 《酿酒科技》 * |
| 韩英: "配制酒除浊方法的研究", 《酿酒科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1927066A (en) | Processing method for natural bamboo juice beverage | |
| CN104095176B (en) | A kind of defecation method of honey | |
| CN109735417B (en) | Preparation method of glossy privet fruit wine | |
| CN115093918A (en) | Hovenia acerba tea wine and brewing method thereof | |
| CN108094787B (en) | Bee pollen honey fermented beverage | |
| CN113186051A (en) | Bai Shi nan Li kou wine and preparation method thereof | |
| KR0149487B1 (en) | Method for preparing fermented liquor of mulberry | |
| CN111676114A (en) | Dendrobium nobile compound wine and preparation method thereof | |
| CN112745998A (en) | Honey fermented wine and mixed fermentation brewing process thereof | |
| CN102433240A (en) | Dry or semi-dry blueberry wine and brewing method thereof | |
| CN103122303A (en) | Method for settling juice wine | |
| KR101409464B1 (en) | Method for producing honey wine and honey wine produced by the same method | |
| CN113287730A (en) | Method for making selenium-rich dried dragon fruits | |
| CN102703292B (en) | Composite process for extracting and producing truffle wine | |
| CN1784985A (en) | Bread and its making method | |
| CN105733866B (en) | A method of the pre- rectification of health care is prepared using brandy vinasse | |
| CN112063484A (en) | Cyclocarya paliurus wine and preparation method thereof | |
| CN110607215A (en) | Grape and grain liquor blending method | |
| CN1088342C (en) | Pure salad oil with natural Chinese onion fragrancy and producing process thereof | |
| CN110240992A (en) | A kind of method and the pink arrack of gained of regulation arrack color | |
| KR101583769B1 (en) | Production method of Onion Jangajji | |
| CN115678702B (en) | Method for brewing wine and wine | |
| CN114058048B (en) | Natural polysaccharide-anthocyanin edible film and preparation method thereof | |
| KR100752392B1 (en) | Preparation Method of Persimmon Vinegar Using Two step Fermentation and Beverage Conposition thereof | |
| CN107385118B (en) | Self-fermentation syrup |
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: 20200918 |