CN111748430A - Preparation process of red yeast rice and roxburgh rose fermented glutinous rice - Google Patents

Preparation process of red yeast rice and roxburgh rose fermented glutinous rice Download PDF

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Publication number
CN111748430A
CN111748430A CN202010557596.0A CN202010557596A CN111748430A CN 111748430 A CN111748430 A CN 111748430A CN 202010557596 A CN202010557596 A CN 202010557596A CN 111748430 A CN111748430 A CN 111748430A
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glutinous rice
roxburgh rose
rice
red yeast
fermented glutinous
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张东亚
李静雯
许译文
蔡倪
郭启鹏
曾荣妹
骆燕
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GUIZHOU PROVINCIAL LIGHT INDUSTRY SCIENTIFIC RESEARCH INSTITUTE
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GUIZHOU PROVINCIAL LIGHT INDUSTRY SCIENTIFIC RESEARCH INSTITUTE
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/021Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022Preparation 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
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/024Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (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)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a preparation process of red yeast rice and roxburgh rose fermented glutinous rice, which comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus. Compared with other treatment processes, the natural edible golden yellow pigment can be generated by inoculating monascus to rice for fermentation, the color forming effect is good and stable, and the defects that the roxburgh rose fermented glutinous rice is easy to oxidize, brown stain and fade can be overcome; the rosa roxburghii tratt fruit is aromatic and rich in nutrition and medicinal value, can generate compound aroma when added into the fermented glutinous rice, increases the variety of the fermented glutinous rice product by the red yeast rice and rosa roxburghii tratt compound fermented glutinous rice, and has the health-care functions of the red yeast rice and the rosa roxburghii tratt.

Description

Preparation process of red yeast rice and roxburgh rose fermented glutinous rice
Technical Field
The invention relates to the technical field of resource utilization of special agricultural products and fermentation of saccharifying enzymes, in particular to a preparation process of red yeast rice and roxburgh rose fermented glutinous rice.
Background
The fermented glutinous rice, also called sweet wine, is made up by using glutinous rice as raw material through the processes of soaking, cooking and gelatinizing, and adding distiller's yeast. The enzyme secreted by the mould in the distiller's yeast can accelerate the conversion of starch, protein and the like in grains into sugar and amino acid, and the saccharomycetes are converted into alcohol by utilizing a saccharification product through a glycolysis pathway, so that a solid-liquid mixed product is obtained. The monascus is a filamentous saprophytic fungus, can utilize various carbon sources and nitrogen sources to generate a secondary metabolite monascus pigment in the growth and metabolism process, is a natural edible pigment, and has good and stable color forming effect. The monascus pigment is rich in active substances such as fungal polysaccharide, mycoprotein, ergosterol, amino acid and the like, is a monascus which takes the fungal polysaccharide as a main component and has the functions of regulating immunity, protecting liver, detoxifying, resisting tumors and the like. The Rosa roxburghii, also called arrowhead pear and Murraya koenigii, is the fruit of perennial deciduous shrub filature flower of Rosaceae, the fruit is spherical berry, is yellowish-brown when mature, and is rich in multiple nutritional components such as VC, VP and superoxide dismutase. The roxburgh rose has high medicinal value, and flowers, fruits, seeds, branches and leaves and the like can be used as medicaments, so that the roxburgh rose has good health-care effects on the aspects of enhancing the immunologic function of a human body, delaying senility, regulating the cardiovascular function, preventing and treating stomach diseases, reducing heavy metal load in a body, resisting tumors and the like.
The roxburgh rose clear juice is easily oxidized and browned by being added into the fermented glutinous rice under the influence of temperature, illumination and the like, and the addition of the D-sodium erythorbate has a good color protection effect and is not easy to oxidize and browned; secondly, the color of the fermented glutinous rice of the roxburgh rose prepared by the traditional method is dark and the color is not good enough.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a preparation process of red yeast rice and roxburgh rose fermented glutinous rice, which can produce a natural edible golden yellow pigment by inoculating monascus to rice for fermentation, has good and stable color forming effect, and can make up the defects of easy oxidation, browning and fading of the roxburgh rose fermented glutinous rice; the rosa roxburghii tratt fruit is aromatic and high in nutritional value, and can generate compound aroma when added into the fermented glutinous rice, the red yeast rice and rosa roxburghii tratt compound fermented glutinous rice increases the flower and color variety of the fermented glutinous rice product, and the produced red yeast rice and rosa roxburghii tratt compound fermented glutinous rice has the health-care functions of red yeast rice and rosa roxburghii tratt.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of red yeast rice and roxburgh rose fermented glutinous rice is characterized by comprising the following steps: comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 5 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 35 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 55 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain a finished product of the red yeast rice and roxburgh rose fermented glutinous rice;
preferably, the temperature of purified water spraying and cooling in the processing process of the glutinous rice is 33 ℃.
Preferably, the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
Preferably, the soaking time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
Preferably, the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
The invention has the technical effects and advantages that:
according to the invention, the monascus purpureus is inoculated on rice for fermentation, so that a natural edible golden yellow pigment can be generated, the coloring effect is good and stable, and the defects of easy oxidation, browning and fading of the rosa roxburghii tratt fermented glutinous rice can be overcome; the rosa roxburghii tratt fruit is aromatic and rich in nutrition and medicinal value, can generate compound aroma when added into the fermented glutinous rice, increases the variety of the fermented glutinous rice product by the red yeast rice and rosa roxburghii tratt compound fermented glutinous rice, and has the health-care functions of the red yeast rice and the rosa roxburghii tratt.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation process of red yeast rice and roxburgh rose fermented glutinous rice is characterized by comprising the following steps: comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 5 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 35 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 55 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain a finished product of the red yeast rice and roxburgh rose fermented glutinous rice; preferably, the temperature of purified water spraying and cooling in the processing process of the glutinous rice is 33 ℃.
Preferably, the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
Preferably, the soaking time in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
Preferably, the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
The red yeast rice and roxburgh rose fermented glutinous rice prepared by the process has golden color, has the fragrance of red yeast rice and roxburgh rose, is mellow and sweet in taste, and is not easy to oxidize, brown stain and fade when placed in a cool and dry condition.
Example 2
A preparation process of red yeast rice and roxburgh rose fermented glutinous rice comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 4 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 40 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 50 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain a finished product of the red yeast rice and roxburgh rose fermented glutinous rice;
preferably, the temperature of purified water spraying and cooling in the processing process of the glutinous rice is 33 ℃.
Preferably, the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
Preferably, the soaking time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
Preferably, the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
The red yeast rice and roxburgh rose fermented glutinous rice product prepared by the process is golden yellow in color, has the fragrance of red yeast rice and roxburgh rose, is mellow and sweet in taste, and is not easy to oxidize, brown stain and fade when placed in a cool and dry condition.
Example 3
A preparation process of red yeast rice and roxburgh rose fermented glutinous rice comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 5 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 45 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 55 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain a finished product of the red yeast rice and roxburgh rose fermented glutinous rice;
preferably, the temperature of purified water spraying and cooling in the processing process of the glutinous rice is 33 ℃.
Preferably, the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
Preferably, the soaking time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
Preferably, the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
The red yeast rice and roxburgh rose fermented glutinous rice product prepared by the process is golden yellow in color, has the fragrance of red yeast rice and roxburgh rose, is mellow and sweet in taste, and is not easy to oxidize, brown stain and fade when placed in a cool and dry condition.
To sum up: compared with other treatment processes, the preparation process of the monascus and rosa roxburghii fermented glutinous rice provided by the invention has the following advantages: the monascus purpureus is inoculated on rice for fermentation, so that a natural edible golden yellow pigment can be generated, the coloring effect is good and stable, and the defects of easy oxidation, browning and fading of the rosa roxburghii fermented glutinous rice can be overcome; the rosa roxburghii tratt fruit is aromatic and rich in nutrition and medicinal value, can generate compound aroma when added into the fermented glutinous rice, increases the variety of the fermented glutinous rice product by the red yeast rice and rosa roxburghii tratt compound fermented glutinous rice, and has the health-care functions of the red yeast rice and the rosa roxburghii tratt.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.

Claims (5)

1. A preparation process of red yeast rice and roxburgh rose fermented glutinous rice is characterized by comprising the following steps: comprises the following raw materials in parts by weight: 40-50 parts of water, 4-6 parts of roxburgh rose, 1 part of D-sodium erythorbate, 50-55 parts of glutinous rice, 0.5-1 part of Q303 rhizopus and 0.3-0.5 part of monascus, and comprises the following steps:
s1, preparing roxburgh rose clear juice: weighing 5 parts of fresh roxburgh rose, cleaning, crushing, squeezing and filtering the roxburgh rose to obtain raw roxburgh rose juice, and adding 35 parts of water and 1 part of D-sodium erythorbate to obtain the roxburgh rose clear juice;
s2, processing of sticky rice: weighing 55 parts of glutinous rice, washing, soaking, filtering and cooking to obtain cooked glutinous rice, spraying and cooling with purified water, weighing 1 part of Q303 rhizopus and 0.5 part of monascus, mixing the weighed Q303 rhizopus and monascus into the cooked glutinous rice, stirring uniformly, filling into a glass bottle, fermenting at 30-32 ℃ for 36-40 hours, and introducing sterile air;
s3, preparing red yeast rice and roxburgh rose fermented glutinous rice: after the saccharification and fermentation of the glutinous rice is finished, adding a certain amount of roxburgh rose clear juice, sealing the cover, sterilizing in a water bath for 20 minutes, and cooling to obtain the finished product of the red yeast rice and roxburgh rose fermented glutinous rice.
2. The process for preparing red yeast rice and roxburgh rose fermented glutinous rice according to claim 1, which is characterized in that: the purified water spraying and cooling temperature in the processing process of the glutinous rice is 33 ℃.
3. The process for preparing red yeast rice and roxburgh rose fermented glutinous rice according to claim 1, which is characterized in that: the water bath temperature in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 85 ℃.
4. The process for preparing red yeast rice and roxburgh rose fermented glutinous rice according to claim 1, which is characterized in that: the soaking time in the process of making the red yeast rice and roxburgh rose fermented glutinous rice is 14 hours.
5. The process for preparing red yeast rice and roxburgh rose fermented glutinous rice according to claim 1, which is characterized in that: the water bath sterilization time in the process of preparing the red yeast rice and roxburgh rose fermented glutinous rice is 20 minutes.
CN202010557596.0A 2020-06-18 2020-06-18 Preparation process of red yeast rice and roxburgh rose fermented glutinous rice Pending CN111748430A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815281A (en) * 2014-02-24 2014-05-28 杭州米奥生物科技有限公司 Making method of monascus fermented sweet rice wine
CN104855808A (en) * 2015-05-12 2015-08-26 贵州省轻工业科学研究所 Production method for brewing fermented glutinous rice by utilizing monascus and Q303 rhizopus starters
CN107087751A (en) * 2017-04-07 2017-08-25 贵州省轻工业科学研究所 A kind of fermented glutinour rice containing Rosa roxburghii, yellow ginger and edible rose and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103815281A (en) * 2014-02-24 2014-05-28 杭州米奥生物科技有限公司 Making method of monascus fermented sweet rice wine
CN104855808A (en) * 2015-05-12 2015-08-26 贵州省轻工业科学研究所 Production method for brewing fermented glutinous rice by utilizing monascus and Q303 rhizopus starters
CN107087751A (en) * 2017-04-07 2017-08-25 贵州省轻工业科学研究所 A kind of fermented glutinour rice containing Rosa roxburghii, yellow ginger and edible rose and preparation method thereof

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