CN113337360A - Production process of navel orange wine - Google Patents
Production process of navel orange wine Download PDFInfo
- Publication number
- CN113337360A CN113337360A CN202110772966.7A CN202110772966A CN113337360A CN 113337360 A CN113337360 A CN 113337360A CN 202110772966 A CN202110772966 A CN 202110772966A CN 113337360 A CN113337360 A CN 113337360A
- Authority
- CN
- China
- Prior art keywords
- wine
- navel orange
- navel
- steps
- following
- 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 80
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 75
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 75
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000011259 mixed solution Substances 0.000 claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 238000012545 processing Methods 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000007781 pre-processing Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000005406 washing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000003672 processing method Methods 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 3
- 239000002244 precipitate Substances 0.000 abstract description 3
- 238000011514 vinification Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 235000019990 fruit wine Nutrition 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- C12G3/024—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
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- 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)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of navel orange wine processing, and particularly discloses a navel orange wine making process, which comprises the following steps: s1, selecting and preprocessing navel oranges; s2, peeling and crushing navel oranges; s3, adding distiller' S yeast and tail wine into the crushed fruit pulp to obtain a mixed solution; s4, fully stirring the mixed liquid in the step S3, and fermenting; s5, distilling the mixed liquor fermented in the step S4 to obtain a finished product navel orange wine; according to the processing method provided by the invention, the peel of the navel orange is removed, so that the bitter taste of the finished wine is reduced, and the taste of the navel orange wine is improved; the navel orange has no nutrition loss, no chemical additive is added in the processing process, the navel orange wine obtained after processing has no impurities and precipitates, the taste is mellow, and the wine has the fragrance and the taste of fruits and wine; the processing method is simple and environment-friendly, and the processed product can also be used for making vinegar, fully utilizes the product and can help fruit growers to increase income.
Description
Technical Field
The invention relates to the technical field of navel orange wine processing, in particular to a process for preparing navel orange wine.
Background
The navel orange is called as the king of oranges, the fruit of the navel orange is full in pulp, rich in nutrition, excellent in quality, fresh, tender and succulent, and very suitable for deep processing, but the current navel orange consumption mode mainly adopts fresh food and orange juice processing. The navel oranges have high yield, but due to the reasons that the mature period is concentrated and difficult to store, the navel orange processing industry in China is not developed and the like, fruit farmers have difficulty in selling fruits, a large amount of fresh fruits are discarded due to rotting and the like, and the development of the navel orange industry in China is severely restricted.
The fruit wine brewed by taking navel oranges as raw materials has low alcohol content and mellow wine body. In addition, the navel orange wine well keeps the original functional components such as amino acid, vitamin, flavonoid, carotenoid and the like, and has the effects of preventing aging, protecting health and beautifying, moistening lung, tonifying liver, calming nerves and the like. Meanwhile, in the fermentation process, the microorganisms convert sugar in the navel oranges into alcohol and synthesize various alcohol, aldehyde and ester substances, so that the fruit wine has nutrition and flavor which cannot be reached by raw materials.
However, the existing navel orange wine has poor taste, and chemical additives are required to be added in the brewing process, so that the taste of the finished wine is influenced.
Disclosure of Invention
The invention aims to provide a process for preparing navel orange wine, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation process of navel orange wine comprises the following steps:
s1, selecting and preprocessing navel oranges;
s2, peeling and crushing navel oranges;
s3, adding distiller' S yeast and tail wine into the crushed fruit pulp to obtain a mixed solution;
s4, fully stirring the mixed liquid in the step S3, and fermenting;
s5, distilling the mixed liquor fermented in the step S4 to obtain the finished product navel orange wine.
As a preferred technical solution of the present invention, in step S1, the diameters of the selected navel oranges are 85mm to 95mm, and branches and leaves are removed; and (3) washing the navel oranges by using water with the temperature not lower than 98 ℃, and repeatedly washing for 3-5 times to ensure that the navel oranges are fully contacted with the water to be cleaned and disinfected.
In a preferred embodiment of the present invention, in step S2, the navel orange cleaned and sterilized in step S1 is peeled, and the flesh is crushed in a crusher and then screened with a 10-50 mesh screen.
In a preferred embodiment of the present invention, in step S3, the ratio of the koji, the fruit pulp, and the tail wine is 1: 1500-2000: 300-400.
In a preferred embodiment of the present invention, in step S3, fruit koji is used as the koji, and the alcohol content of the tail liquor is 8 ° to 12 °.
In a preferred embodiment of the present invention, in step S4, the mixed solution is added into a stirrer for stirring, wherein the rotation speed of the stirrer is 240r/min to 300r/min, and the stirring time is 20min to 40 min.
As a preferable technical solution of the present invention, in step S4, the first three days after mixing are stirred twice a day, and the stirring interval time is not less than 8 hours a day; after the fourth day, the mixed solution is sealed and stored for fermentation, and after the mixed solution is sealed for a week, the mixed solution is stirred and then is continuously sealed and fermented; the total fermentation time is 18-24 days.
In a preferred embodiment of the present invention, in step S5, the mixed solution is heated and distilled, the head liquor is obtained by distillation at a temperature of 8 to 80 ℃, the final navel orange liquor is obtained at a temperature of not lower than 80 ℃, and the tail liquor is obtained at a temperature of not higher than 8 ℃.
As a preferable technical scheme, the first wine and the tail wine are collected uniformly and are used as raw materials for vinegar processing.
Compared with the prior art, the invention has the beneficial effects that: according to the processing method provided by the invention, the peel of the navel orange is removed, so that the bitter taste of the finished wine is reduced, and the taste of the navel orange wine is improved; the navel orange has no nutrition loss, no chemical additive is added in the processing process, the navel orange wine obtained after processing has no impurities and precipitates, the taste is mellow, and the wine has the fragrance and the taste of fruits and wine; the processing method is simple and environment-friendly, the processed product can also be used for preparing vinegar, the navel orange wine embryo can also be used for killing rice field insects, the product is fully utilized, and fruit growers can be helped to increase income.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
The first embodiment is as follows: a preparation process of navel orange wine comprises the following steps:
s1, selecting 100 jin of navel oranges with the diameter of 89 mm-91 mm, and removing branches and leaves; then washing with water with temperature not lower than 98 deg.C, and repeatedly washing for 4 times to make navel orange fully contact with water for cleaning and sterilizing;
s2, peeling the navel oranges cleaned and disinfected in the step S1, putting pulp into a grinder to be ground, and screening by using a 30-mesh screen;
s3, adding 0.6 two of fruit distiller' S yeast and 20 jin of 10-degree tail wine into the fruit pulp to obtain a mixed solution;
s4, adding the mixed solution into a stirrer for stirring, wherein the rotating speed of the stirrer is 270r/min, and the stirring time is 30 min; stirring twice a day for the first three days after mixing, wherein the stirring interval time is 9 hours every day; after the fourth day, the mixed solution is sealed and stored for fermentation, and after the mixed solution is sealed for a week, the mixed solution is stirred and then is continuously sealed and fermented; the total fermentation time is 21 days;
s5, heating the mixed solution for distillation, distilling at 8-80 ℃ to obtain a first wine, obtaining a finished product navel orange wine at the temperature of not lower than 80 ℃, and obtaining a tail wine at the temperature of not higher than 8 ℃; collecting the first wine and the tail wine uniformly, and using the collected first wine and tail wine as raw materials for processing vinegar.
Example two: a preparation process of navel orange wine comprises the following steps:
s1, selecting 80 jin of navel oranges with the diameter of 85 mm-87 mm, and removing branches and leaves; then washing with water with temperature not lower than 98 deg.C, and repeatedly washing for 3 times to make navel orange fully contact with water for cleaning and sterilizing;
s2, peeling the navel oranges cleaned and disinfected in the step S1, putting pulp into a grinder to be ground, and screening by using a 20-mesh screen;
s3, adding 0.5 two of fruit distiller' S yeast and 16 jin of 10-degree tail wine into the fruit pulp to obtain a mixed solution;
s4, adding the mixed solution into a stirrer for stirring, wherein the rotating speed of the stirrer is 240r/min, and the stirring time is 20 min; stirring twice a day for the first three days after mixing, wherein the stirring interval time is 8 hours every day; after the fourth day, the mixed solution is sealed and stored for fermentation, and after the mixed solution is sealed for a week, the mixed solution is stirred and then is continuously sealed and fermented; the total fermentation time is 18 days;
s5, heating the mixed solution for distillation, distilling at 8-80 ℃ to obtain a first wine, obtaining a finished product navel orange wine at the temperature of not lower than 80 ℃, and obtaining a tail wine at the temperature of not higher than 8 ℃; collecting the first wine and the tail wine uniformly, and using the collected first wine and tail wine as raw materials for processing vinegar.
Example three: a preparation process of navel orange wine comprises the following steps:
s1, selecting 120 jin of navel oranges with the diameter of 93-95 mm, and removing branches and leaves; then washing with water with temperature not lower than 98 deg.C, and repeatedly washing for 5 times to make navel orange fully contact with water for cleaning and sterilizing;
s2, peeling the navel oranges cleaned and disinfected in the step S1, putting pulp into a grinder to be ground, and screening by using a 50-mesh screen;
s3, adding 0.7 two of fruit distiller' S yeast and 24 jin of 10-degree tail wine into the fruit pulp to obtain a mixed solution;
s4, adding the mixed solution into a stirrer for stirring, wherein the rotating speed of the stirrer is 300r/min, and the stirring time is 40 min; stirring twice a day for the first three days after mixing, wherein the stirring interval time is 10 hours every day; after the fourth day, the mixed solution is sealed and stored for fermentation, and after the mixed solution is sealed for a week, the mixed solution is stirred and then is continuously sealed and fermented; the total fermentation time is 24 days;
s5, heating the mixed solution for distillation, distilling at 8-80 ℃ to obtain a first wine, obtaining a finished product navel orange wine at the temperature of not lower than 80 ℃, and obtaining a tail wine at the temperature of not higher than 8 ℃; collecting the first wine and the tail wine uniformly, and using the collected first wine and tail wine as raw materials for processing vinegar.
The difference among the first embodiment, the second embodiment and the third embodiment is that the specific gravity of the raw material components is different and the process is different in the subsequent processing and preparation process; the skin of the navel orange is removed, so that the bitter taste of the finished wine is reduced, and the taste of the navel orange wine is improved; the navel orange has no nutrition loss, no chemical additive is added in the processing process, the navel orange wine obtained after processing has no impurities and precipitates, the taste is mellow, and the wine has the fragrance and the taste of fruits and wine; the processing method is simple and environment-friendly, the processed product can be used for preparing vinegar, the product is fully utilized, fruit growers can be helped to increase income, and meanwhile, the navel orange wine is obtained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The production process of the navel orange wine is characterized by comprising the following steps:
s1, selecting and preprocessing navel oranges;
s2, peeling and crushing navel oranges;
s3, adding distiller' S yeast, tail wine, one kilogram of jam and 5 kilograms of crystal sugar into the smashed fruit pulp to obtain mixed liquid;
s4, fully stirring the mixed liquid in the step S3, and fermenting;
s5, distilling the mixed liquor fermented in the step S4 to obtain the finished product navel orange wine.
2. The process for making navel orange wine according to claim 1, wherein the process comprises the following steps: in the step S1, the diameters of the selected navel oranges are 85 mm-95 mm, and branches and leaves are removed; and (3) washing the navel oranges by using water with the temperature not lower than 98 ℃, and repeatedly washing for 3-5 times to ensure that the navel oranges are fully contacted with the water to be cleaned and disinfected.
3. The process for making navel orange wine according to claim 1, wherein the process comprises the following steps: in the step S2, the navel oranges cleaned and disinfected in the step S1 are peeled, and the pulp is put into a crusher to be crushed, and then screened by using a 10-50 mesh screen.
4. The process for making navel orange wine according to claim 1, wherein the process comprises the following steps: in the step S3, the weight ratio of the distiller' S yeast, the fruit pulp and the tail wine is 1: 5: 1500-2000: 300-400.
5. The process for making navel orange wine according to claim 1, wherein the process comprises the following steps: in the step S3, fruit distiller 'S yeast is adopted as distiller' S yeast, and the alcohol content of the tail wine is 5-8 deg.
6. The process for making navel orange wine according to claim 1, wherein the process comprises the following steps: and in the step S4, adding the mixed solution into a stirrer for stirring, wherein the rotating speed of the stirrer is 240 r/min-300 r/min, and the stirring time is 20 min-40 min.
7. The process for making navel orange wine according to claim 1, wherein the process comprises the following steps: in the step S4, the first three days after mixing are stirred twice a day, and the stirring interval time is not less than 8 hours each day; after the fourth day, the mixed solution is sealed and stored for fermentation, and after the mixed solution is sealed for a week, the mixed solution is stirred and then is continuously sealed and fermented; the total fermentation time is 18-24 days.
8. The process for making navel orange wine according to claim 1, wherein the process comprises the following steps: in the step S5, the mixed liquor is heated and distilled, the head wine is obtained by distillation at the temperature of 8-80 ℃, the finished product navel orange wine is obtained at the temperature of not lower than 80 ℃, and the tail wine is obtained at the temperature of not higher than 8 ℃.
9. The process for making navel orange wine according to claim 8, wherein the process comprises the following steps: the first wine and the tail wine are collected uniformly and used as raw materials for vinegar processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110772966.7A CN113337360A (en) | 2021-07-08 | 2021-07-08 | Production process of navel orange wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110772966.7A CN113337360A (en) | 2021-07-08 | 2021-07-08 | Production process of navel orange wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113337360A true CN113337360A (en) | 2021-09-03 |
Family
ID=77483021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110772966.7A Pending CN113337360A (en) | 2021-07-08 | 2021-07-08 | Production process of navel orange wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113337360A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802778A (en) * | 2014-12-31 | 2016-07-27 | 柳州市京阳节能科技研发有限公司 | Multi-flavor grape and fruit juice wine |
| CN105802782A (en) * | 2014-12-31 | 2016-07-27 | 柳州市京阳节能科技研发有限公司 | Simple acid-resistant new technology of rice wine |
| CN106118978A (en) * | 2016-06-30 | 2016-11-16 | 陈祥远 | A kind of navel orange fruit wine and preparation method thereof |
| CN107446750A (en) * | 2017-09-25 | 2017-12-08 | 南昌大学 | A kind of method of the full fruit fermentation navel orange fruit wine of navel orange |
| CN107868745A (en) * | 2017-11-30 | 2018-04-03 | 黄桂月 | A kind of brewing method of navel orange health preserving wine |
| CN109022203A (en) * | 2018-08-21 | 2018-12-18 | 瑞金客佳红酿造股份有限公司 | Navel orange Spirit and its production technology |
| CN111187695A (en) * | 2020-01-06 | 2020-05-22 | 金健 | Fruit raw pulp white spirit fermentation distillation brewing method |
-
2021
- 2021-07-08 CN CN202110772966.7A patent/CN113337360A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802778A (en) * | 2014-12-31 | 2016-07-27 | 柳州市京阳节能科技研发有限公司 | Multi-flavor grape and fruit juice wine |
| CN105802782A (en) * | 2014-12-31 | 2016-07-27 | 柳州市京阳节能科技研发有限公司 | Simple acid-resistant new technology of rice wine |
| CN106118978A (en) * | 2016-06-30 | 2016-11-16 | 陈祥远 | A kind of navel orange fruit wine and preparation method thereof |
| CN107446750A (en) * | 2017-09-25 | 2017-12-08 | 南昌大学 | A kind of method of the full fruit fermentation navel orange fruit wine of navel orange |
| CN107868745A (en) * | 2017-11-30 | 2018-04-03 | 黄桂月 | A kind of brewing method of navel orange health preserving wine |
| CN109022203A (en) * | 2018-08-21 | 2018-12-18 | 瑞金客佳红酿造股份有限公司 | Navel orange Spirit and its production technology |
| CN111187695A (en) * | 2020-01-06 | 2020-05-22 | 金健 | Fruit raw pulp white spirit fermentation distillation brewing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102492601B (en) | Asparagus healthcare vinegar and preparation process | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN106754172A (en) | A kind of production technology of fruit flavoured type spirit | |
| CN1364873A (en) | Process for brewing organge fruit vinegar | |
| CN101921686A (en) | Method for producing dry date wine | |
| CN111471553A (en) | Fruit and grain mixed brewed wine and raw material brewing method thereof | |
| CN101580786A (en) | Method for preparing snow pear wine | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN102864059B (en) | Full-juice fermented yam wine and preparation method thereof | |
| CN108823034A (en) | A kind of brewing method of honey raisin tree fruit wine | |
| CN103815468A (en) | Vinegar beverage with effects of appetizing and helping digestion | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation | |
| CN113136293A (en) | Method for producing distilled pear wine by solid state fermentation of whole green-coronal pears | |
| CN101248864B (en) | Preparation method of chiloe strawberry solid-state natural colouring matter | |
| CN110684627A (en) | Preparation method of litchi fermented wine | |
| CN109022203A (en) | Navel orange Spirit and its production technology | |
| CN113337360A (en) | Production process of navel orange wine | |
| CN104232430A (en) | Skin-nourishing wrinkle-proof jabuticaba and Kombucha beverage | |
| CN106689949A (en) | Siraitia grosvenorii fermented beverage and preparation method thereof | |
| CN106754001A (en) | One kind reward wine brewage technology | |
| CN108949428B (en) | Process for making fruit wine | |
| CN102952664B (en) | Bengal dayflower herb-bBaozhu pear liquor and preparation method thereof | |
| CN108546626A (en) | The brewing method of packet winter pear Wolfberry fruit health vinegar |
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: 20210903 |