CN113801755A - Preparation method of gastrodia elata and ginseng wine - Google Patents
Preparation method of gastrodia elata and ginseng wine Download PDFInfo
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Abstract
The invention relates to a preparation method of gastrodia elata and ginseng wine, which comprises the following steps: (1) pretreating rhizoma Gastrodiae, Ginseng radix, and herba Taraxaci; (2) mixing the pretreated rhizoma Gastrodiae with Ginseng radix, herba Taraxaci root, water and white sugar, adding brewing yeast, fermenting, and filtering to obtain fermentation liquid; (3) and carrying out after-fermentation on the obtained fermentation liquor to obtain the gastrodia elata and ginseng wine. The invention takes rhizoma gastrodiae, ginseng and dandelion root as main raw materials, the rhizoma gastrodiae is precipitated and gelatinized by starch, and the rhizoma gastrodiae and the ginseng and dandelion root are fermented, post-fermented and the like to produce the fermented wine; the rich nutritive value of the gastrodia elata, the ginseng and the dandelion root is improved. In addition, the peculiar unpleasant taste of the gastrodia elata, the ginseng and the dandelion root is eliminated through the fermentation effect of the microorganisms in the fermentation process, so that the gastrodia elata, the ginseng and the dandelion root are more easily accepted by consumers, and the nutritional values of the gastrodia elata, the ginseng and the dandelion root are more easily absorbed.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a preparation method of gastrodia elata and ginseng wine.
Background
Gastrodia elata Bl, also known as Thymus chinensis, Pleurospermum, Lygodium japonicum, Angelica furcijuga, Eupatorium fortunei, Gastrodia elata, Angelica sinensis, Pop, Gastrodia elata, Clinopodium chinense, white dragon skin, and the like, is a perennial herb of Gastrodia genus of Orchidaceae. The rhizome is thick and has no green leaf, and the capsule is oval and is usually propagated as tuber or seed. The rhizome of the Chinese medicinal composition is used for treating dizziness, numbness of limbs, infantile convulsion and other diseases, and is a rare Chinese medicament. The rhizoma Gastrodiae is rich in gastrodine, rhizoma Gastrodiae polysaccharide, vitamin A, glycosides, alkaloids, vanillyl alcohol, vanillin, succinic acid, beta-sitosterol, mucus, etc., wherein the gastrodine and rhizoma Gastrodiae polysaccharide are main components.
Ginseng is the dried root and rhizome of Panax ginseng C.A. Meyer of Araliaceae, sweet in nature and taste, slightly bitter and warm, and enters spleen, lung, heart and kidney meridians. The ginseng has the effects of tonifying qi, relieving depletion, promoting fluid production, calming the nerves and benefiting intelligence, and is used for treating weak body, desire for depletion, cold limbs, slight pulse, spleen deficiency, poor appetite, lung deficiency, cough and asthma, body fluid deficiency, thirst, internal heat, diabetes, deficiency caused by chronic diseases, palpitation, insomnia, impotence and cold womb.
Herba Taraxaci, also called GUGUGUDING, herba Veronicae Didyma, HUANGMIAO, HUANGDIDING, and herba Saxifragae, is perennial herb of Taraxacum of Compositae, contains abundant vitamins and minerals, has effects of strengthening liver, and can reduce cholesterol. The dandelion root is rich in vitamin A, vitamin C and potassium, and also contains ferrum, calcium, vitamin B2, vitamin B1, magnesium, vitamin B6, folic acid and copper. The dandelion root contains various healthy nutritional ingredients such as taraxol, taraxacin, choline, organic acid, inulin, etc. The dandelion root has a very good effect on diuresis, is rich in carotene, vitamin C and minerals, and has an improvement effect on dyspepsia and constipation. The dandelion root also has effects of improving eczema, relieving dermatitis, and cleaning blood of joint discomfort, and the root has antiinflammatory effect, and can be used for treating cholelithiasis and rheumatism.
At present, rhizoma gastrodiae and ginseng are mostly eaten by traditional ways such as soaking, the eating method of dandelion root is more single, and the rich nutritive value utilization rate of the rhizoma gastrodiae, the ginseng and the dandelion root is lower.
Disclosure of Invention
The invention overcomes the defects in the prior art, and provides the preparation method of the gastrodia tuber and ginseng wine, which can improve the rich nutrition of the gastrodia tuber, the ginseng and the dandelion root, eliminate the peculiar unpleasant taste of the gastrodia tuber, the ginseng and the dandelion root and ensure that consumers can easily accept the wine.
The specific technical scheme of the invention is as follows:
a preparation method of gastrodia elata and ginseng wine comprises the following steps:
(1) pretreating rhizoma Gastrodiae, Ginseng radix, and herba Taraxaci;
(2) mixing the pretreated rhizoma Gastrodiae with Ginseng radix, herba Taraxaci root, water and white sugar, adding brewing yeast, fermenting, and filtering to obtain fermentation liquid;
(3) and carrying out after-fermentation on the obtained fermentation liquor to obtain the gastrodia elata and ginseng wine.
Preferably, in the step (2), the gastrodia elata, the ginseng, the dandelion root, the water and the white sugar are mixed according to the following weight ratio: 4-8 parts of gastrodia elata, 0.5-2 parts of ginseng, 1-5 parts of dandelion root, 40-60 parts of water and 8-15 parts of white sugar; the addition amount of the fermented glutinous rice is 0.5% of the total weight of the rhizoma gastrodiae, the ginseng and the white sugar.
Preferably, in the step (2), the gastrodia elata, the ginseng, the dandelion root, the water and the white sugar are mixed according to the following weight ratio: 6 parts of gastrodia elata, 1 part of ginseng, 3 parts of dandelion root, 45-55 parts of water and 10-13 parts of white sugar; the addition amount of the fermented glutinous rice is 0.5% of the total weight of the rhizoma gastrodiae, the ginseng and the white sugar.
Preferably, in the step (2), the fermentation temperature is 26-28 ℃, and the fermentation time is 3-5 days.
Preferably, in the step (2), the fermentation temperature is 26-28 ℃, and the fermentation time is 5 days.
Preferably, in the step (3), the fermentation temperature of the after-fermentation is 12-18 ℃, and the fermentation time is 12-18 days; the purpose of carrying out after-fermentation under the conditions is to further eliminate the peculiar unpleasant taste of the gastrodia elata, the ginseng and the dandelion, the wine taste is palatable, and the overall taste is more harmonious.
Preferably, in the step (1), the ginseng is pretreated as follows: cleaning fresh Ginseng radix with clear water, air drying, and cutting into strips; the pretreatment steps of dandelion roots are as follows: cleaning the roots of the current year of the dried dandelion with clear water, airing the surface water, and cutting into small segments for later use.
Preferably, in the step (1), the pretreatment step of the gastrodia elata comprises the following steps: a. cleaning fresh rhizoma Gastrodiae with clear water, air drying, and cutting into strips; b. mixing rhizoma Gastrodiae fine strip with water, heating to precipitate starch, and freezing for gelatinization.
Preferably, in the step b, the weight ratio of the fine gastrodia elata strips to the water is (0.8-1.5) to (0.8-2).
Preferably, in the step b, the temperature is kept for 30 to 50 minutes after the heating to 35 to 45 ℃.
Preferably, in step b, the freeze-gelatinization process is as follows: freezing and storing the heated rhizoma gastrodiae thin strips and water for 22-30 hours at the temperature of-10 to-4 ℃; and heating the frozen fine gastrodia elata strips and water to 67-69 ℃, and carrying out heat preservation for 15-30 min for unfreezing.
The invention takes rhizoma gastrodiae, ginseng and dandelion root as main raw materials, the rhizoma gastrodiae is precipitated and gelatinized by starch, and the rhizoma gastrodiae and the ginseng and dandelion root are fermented, post-fermented and the like to produce the fermented wine; the nutritional values of the rhizoma gastrodiae, the ginseng and the dandelion root are integrated, the wine body is soft and mellow through the microbial fermentation effect, the content of gastrodin, ginsenoside and taraxasterol in the wine body is increased, and the rich nutritional values of the rhizoma gastrodiae, the ginseng and the dandelion root are improved. In addition, the peculiar unpleasant taste of the gastrodia elata, the ginseng and the dandelion root is eliminated through the fermentation effect of the microorganisms in the fermentation process, so that the gastrodia elata, the ginseng and the dandelion root are more easily accepted by consumers, and the nutritional values of the gastrodia elata, the ginseng and the dandelion root are more easily absorbed.
The gastrodia elata contains about 14.50% of starch, belongs to starch with extremely small particles, has wide application prospect, and is not fully utilized at present. The invention uses the gastrodia elata, the ginseng and the dandelion root as main raw materials, and produces the fermented wine with the health care function through fermentation, thereby not only improving the utilization rate of the gastrodia elata and opening up a new way for the utilization of the gastrodia elata starch, but also providing a new method for the deep processing of the dandelion root, and fully utilizing the nutritional values of the gastrodia elata, the ginseng and the dandelion root.
Detailed Description
The present invention is further illustrated below with reference to examples, and the non-mentioned parts of the present invention are prior art.
Example 1
A preparation method of gastrodia elata and ginseng wine comprises the following steps:
(1) pretreating rhizoma Gastrodiae, Ginseng radix, and herba Taraxaci;
ginseng pretreatment: taking Changbai mountain fresh ginseng, washing the Changbai mountain fresh ginseng with clear water at the temperature of 20-25 ℃, airing the surface moisture, and cutting the ginseng into thin strips of 0.2-0.5 cm for later use;
pretreatment of dandelion roots: cleaning the current year of dry dandelion roots with clear water at 20-25 ℃, airing the surface moisture, and cutting into 0.2cm small sections for later use;
pretreating gastrodia elata: a. taking fresh gastrodia elata in Changbai mountain, washing the fresh gastrodia elata with clear water at the temperature of 20-25 ℃, airing the surface moisture, and cutting the gastrodia elata into thin strips of 0.2-0.5 cm for later use; b. putting 60kg of fine gastrodia elata strips into a pot, adding 60kg of clear water, heating the fine gastrodia elata strips and the water in the pot, stirring the mixture of the fine gastrodia elata strips and the clear water continuously in the heating process, heating to 35 ℃, keeping the temperature for 30 minutes, and stirring continuously to facilitate the separation of starch in the gastrodia elata; freezing and storing the heated rhizoma Gastrodiae strips and water at-7 deg.C for 24 hr; and heating the frozen fine gastrodia elata strips and water to 67-69 ℃, and preserving heat for 20min for unfreezing.
(2) Cooling the pretreated gastrodia elata to normal temperature, adding 10kg of ginseng thin strips, 30kg of dandelion root segments, 440kg of clear water and 120kg of white sugar into the gastrodia elata, the dandelion root segments, the clear water and the white sugar, uniformly stirring the mixture, adding Angel-brand brewing yeast accounting for 0.5 percent of the total weight of the gastrodia elata, the ginseng and the white sugar, uniformly dissolving the brewing yeast by using warm water at 35 ℃ before adding the brewing yeast, uniformly stirring the mixture after adding the brewing yeast, and fermenting the mixture for 5 days at the temperature of 26-28 ℃; then filtering, and filtering and deslagging to obtain fermentation liquor;
(3) performing after-fermentation at 15 deg.C for 15 days to obtain rhizoma Gastrodiae and Ginseng radix wine, and optionally blending.
Example 2
A preparation method of gastrodia elata and ginseng wine comprises the following steps:
(1) pretreating rhizoma Gastrodiae, Ginseng radix, and herba Taraxaci;
ginseng pretreatment: taking Changbai mountain fresh ginseng, washing the Changbai mountain fresh ginseng with clear water at the temperature of 20-25 ℃, airing the surface moisture, and cutting the ginseng into thin strips of 0.2-0.5 cm for later use;
pretreatment of dandelion roots: cleaning the current year of dry dandelion roots with clear water at 20-25 ℃, airing the surface moisture, and cutting into 0.2cm small sections for later use;
pretreating gastrodia elata: a. taking fresh gastrodia elata in Changbai mountain, washing the fresh gastrodia elata with clear water at the temperature of 20-25 ℃, airing the surface moisture, and cutting the gastrodia elata into thin strips of 0.2-0.5 cm for later use; b. putting 40kg of fine gastrodia elata strips into a pot, adding 35kg of clear water, heating the fine gastrodia elata strips and the water in the pot, stirring the mixture of the fine gastrodia elata strips and the clear water continuously in the heating process, heating to 40 ℃, keeping the temperature for 48 minutes, and stirring continuously to facilitate the separation of starch in the gastrodia elata; freezing and storing the heated rhizoma Gastrodiae strips and water at-10 deg.C for 22 hr; and heating the frozen fine gastrodia elata strips and water to 67-69 ℃, and preserving heat for 15min for unfreezing.
(2) Cooling the pretreated gastrodia elata to normal temperature, adding 6kg of ginseng thin strips, 15kg of dandelion root segments, 405kg of clear water and 85kg of white sugar into the gastrodia elata, the dandelion root segments, the clear water and the white sugar, uniformly stirring the mixture, adding Angel-brand brewing yeast accounting for 0.5 percent of the total weight of the gastrodia elata, the ginseng and the white sugar, uniformly dissolving the brewing yeast by using warm water at 35 ℃ before adding the brewing yeast, uniformly stirring the mixture after adding the brewing yeast, and fermenting the mixture for 3 days at the temperature of 26-28 ℃; then filtering, and filtering and deslagging to obtain fermentation liquor;
(3) performing after-fermentation at 12 deg.C for 18 days to obtain rhizoma Gastrodiae and Ginseng radix wine, and optionally blending.
Example 3
A preparation method of gastrodia elata and ginseng wine comprises the following steps:
(1) pretreating rhizoma Gastrodiae, Ginseng radix, and herba Taraxaci;
ginseng pretreatment: taking Changbai mountain fresh ginseng, washing the Changbai mountain fresh ginseng with clear water at the temperature of 20-25 ℃, airing the surface moisture, and cutting the ginseng into thin strips of 0.2-0.5 cm for later use;
pretreatment of dandelion roots: cleaning the current year of dry dandelion roots with clear water at 20-25 ℃, airing the surface moisture, and cutting into 0.2cm small sections for later use;
pretreating gastrodia elata: a. taking fresh gastrodia elata in Changbai mountain, washing the fresh gastrodia elata with clear water at the temperature of 20-25 ℃, airing the surface moisture, and cutting the gastrodia elata into thin strips of 0.2-0.5 cm for later use; b. putting 80kg of fine gastrodia elata strips into a pot, adding 150kg of clear water, heating the fine gastrodia elata strips and the water in the pot, stirring the mixture of the fine gastrodia elata strips and the clear water continuously in the heating process, heating to 45 ℃, keeping the temperature for 35 minutes, and stirring continuously to be beneficial to separating out starch in the gastrodia elata; freezing and storing the heated rhizoma Gastrodiae strips and water at-4 deg.C for 30 hr; and heating the frozen fine gastrodia elata strips and water to 67-69 ℃, and preserving heat for 30min for unfreezing.
(2) Cooling the pretreated gastrodia elata to normal temperature, adding 18kg of ginseng thin strips, 50kg of dandelion root segments, 400kg of clear water and 140kg of white sugar into the gastrodia elata, the dandelion root segments, the clear water and the white sugar, uniformly stirring the mixture, adding Angel-brand brewing yeast accounting for 0.5 percent of the total weight of the gastrodia elata, the ginseng and the white sugar, uniformly dissolving the brewing yeast by using warm water at 35 ℃ before adding the brewing yeast, uniformly stirring the mixture after adding the brewing yeast, and fermenting the mixture for 4 days at the temperature of between 26 and 28 ℃; then filtering, and filtering and deslagging to obtain fermentation liquor;
(3) performing after-fermentation at 18 deg.C for 12 days to obtain rhizoma Gastrodiae and Ginseng radix wine, and optionally blending.
Example 4
A preparation method of gastrodia elata and ginseng wine comprises the following steps:
(1) pretreating rhizoma Gastrodiae, Ginseng radix, and herba Taraxaci;
ginseng pretreatment: taking Changbai mountain fresh ginseng, washing the Changbai mountain fresh ginseng with clear water at the temperature of 20-25 ℃, airing the surface moisture, and cutting the ginseng into thin strips of 0.2-0.5 cm for later use;
pretreatment of dandelion roots: cleaning the current year of dry dandelion roots with clear water at 20-25 ℃, airing the surface moisture, and cutting into 0.2cm small sections for later use;
pretreating gastrodia elata: a. taking fresh gastrodia elata in Changbai mountain, washing the fresh gastrodia elata with clear water at the temperature of 20-25 ℃, airing the surface moisture, and cutting the gastrodia elata into thin strips of 0.2-0.5 cm for later use; b. taking 70kg of fine gastrodia elata strips, putting the fine gastrodia elata strips into a pot, adding 60kg of clear water, heating the fine gastrodia elata strips and the water in the pot, stirring the mixture of the fine gastrodia elata strips and the clear water continuously in the heating process, heating to 40 ℃, keeping the temperature for 30 minutes, and stirring continuously to facilitate the separation of starch in the gastrodia elata; freezing and storing the heated rhizoma Gastrodiae strips and water at-7 deg.C for 28 hr; and heating the frozen fine gastrodia elata strips and water to 67-69 ℃, and preserving heat for 25min for unfreezing.
(2) Cooling the pretreated gastrodia elata to normal temperature, adding 20kg of ginseng thin strips, 20kg of dandelion root segments, 420kg of clear water and 130kg of white sugar into the gastrodia elata, the dandelion root segments, the clear water and the white sugar, uniformly stirring the mixture, adding Angel-brand brewing yeast accounting for 0.5 percent of the total weight of the gastrodia elata, the ginseng and the white sugar, uniformly dissolving the brewing yeast by using warm water at 35 ℃ before adding the brewing yeast, uniformly stirring the mixture after adding the brewing yeast, and fermenting the mixture for 4 days at the temperature of between 26 and 28 ℃; then filtering, and filtering and deslagging to obtain fermentation liquor;
(3) performing after-fermentation at 16 deg.C for 14 days to obtain rhizoma Gastrodiae and Ginseng radix wine, and optionally blending.
In order to determine the optimum temperature for the starch precipitation of Gastrodia elata Blume, a single-factor test was performed on the precipitation temperature of Gastrodia elata Blume starch without stirring the mixture of Gastrodia elata Blume strips and water for 30 minutes, and the results are shown in Table 1:
TABLE 1
From table 1, it can be seen that when the temperature reaches 35 ℃, the precipitation amount of starch in the gastrodia elata is not changed, the content of the gastrodia elata starch in the mixture of the fine gastrodia elata strips and water is not increased, and in order to reduce the influence of the temperature on active substances gastrodin and gastrodin in the gastrodia elata, the precipitation temperature of the gastrodia elata starch is selected to be 35-45 ℃.
In order to determine the optimal time for separating the starch from the gastrodia elata, a single-factor experiment was performed on the separation time of the starch from the gastrodia elata at a separation temperature of 35 ℃, and the results are shown in table 2:
TABLE 2
As can be seen from Table 2, after the time reaches 30min, the precipitation amount of the starch in the gastrodia elata is not changed, and the content of the starch in the mixture of the fine gastrodia elata strips and water is not increased, so that the precipitation time of the starch in the gastrodia elata is 30-50 minutes.
In order to determine the optimal addition amount of the saccharomyces cerevisiae, a single-factor test is carried out on the addition amount of the Angel saccharomyces cerevisiae under the conditions that the fermentation temperature is 26-28 ℃ and the fermentation time is 5 days, and the test results are shown in table 3:
TABLE 3
It can be seen from table 3 that when the addition amount of the fermented glutinous rice is 5%, the content of gastrodin, ginsenoside and taraxacum sterol after fermentation is the highest, the alcohol content generated by fermentation is the highest, the overall taste is the best, so the addition amount of the fermented glutinous rice is preferably 5%.
In order to determine the optimal fermentation temperature, under the conditions that the addition amount of the saccharomyces cerevisiae is 5 per mill and the fermentation time is 5 days, a single-factor test is carried out on the fermentation temperature, and the test results are shown in table 4:
TABLE 4
The results in table 4 show that the alcoholic strength is highest, the gastrodin, ginsenoside and taraxacum root sterol contents are highest and the mouthfeel is best when the fermentation temperature is 26-28 ℃, so that the test result is best when the fermentation temperature is 26-28 ℃ and the mouthfeel is best.
In order to determine the optimal fermentation time, a single-factor test is carried out on the fermentation time under the conditions that the addition amount of the wine brewing yeast is 5 per mill and the fermentation temperature is 26-28 ℃, and the test results are shown in table 5:
TABLE 5
As can be seen from Table 5, the alcohol content was the highest, the gastrodin, ginsenoside, and taraxacum sterol content was the highest at 5 days of fermentation, the overall taste of the wine was harmonious, and the mouthfeel was the best. The fermentation time is preferably 5 days.
Claims (10)
1. A preparation method of gastrodia elata and ginseng wine is characterized by comprising the following steps:
(1) pretreating rhizoma Gastrodiae, Ginseng radix, and herba Taraxaci;
(2) mixing the pretreated rhizoma Gastrodiae with Ginseng radix, herba Taraxaci root, water and white sugar, adding brewing yeast, fermenting, and filtering to obtain fermentation liquid;
(3) and carrying out after-fermentation on the obtained fermentation liquor to obtain the gastrodia elata and ginseng wine.
2. The preparation method according to claim 1, wherein the gastrodia elata in the step (2) is mixed with ginseng, dandelion root, water and white sugar in the following weight ratio: 4-8 parts of gastrodia elata, 0.5-2 parts of ginseng, 1-5 parts of dandelion root, 40-60 parts of water and 8-15 parts of white sugar; the addition amount of the fermented glutinous rice is 0.5% of the total weight of the rhizoma gastrodiae, the ginseng and the white sugar.
3. The preparation method according to claim 2, wherein the gastrodia elata in the step (2) is mixed with ginseng, dandelion root, water and white sugar in the following weight ratio: 6 parts of gastrodia elata, 1 part of ginseng, 3 parts of dandelion root, 45-55 parts of water and 10-13 parts of white sugar; the addition amount of the fermented glutinous rice is 0.5% of the total weight of the rhizoma gastrodiae, the ginseng and the white sugar.
4. The method according to claim 1, wherein the fermentation temperature in the step (2) is 26 to 28 ℃ and the fermentation time is 3 to 5 days.
5. The method according to claim 1, wherein in the step (3), the fermentation temperature of the after-fermentation is 12 to 18 ℃, and the fermentation time is 12 to 18 days.
6. The preparation method according to any one of claims 1 to 5, wherein the step of pretreating ginseng in step (1) is as follows: cleaning fresh Ginseng radix with clear water, air drying, and cutting into strips; the pretreatment steps of dandelion roots are as follows: cleaning the roots of the current year of the dried dandelion with clear water, airing the surface water, and cutting into small segments for later use.
7. The method according to any one of claims 1 to 5, wherein in the step (1), the pretreatment of Gastrodia elata is carried out by: a. cleaning fresh rhizoma Gastrodiae with clear water, air drying, and cutting into strips; b. mixing rhizoma Gastrodiae fine strip with water, heating to precipitate starch, and freezing for gelatinization.
8. The method according to claim 7, wherein in the step b, the weight ratio of the fine rhizoma Gastrodiae strips to water is (0.8-1.5): (0.8-2).
9. The preparation method according to claim 7, wherein in the step b, the temperature is maintained for 30 to 50 minutes after the heating to 35 to 45 ℃.
10. The method according to claim 7, wherein the step b, the freeze-gelatinization step is as follows: freezing and storing the heated rhizoma gastrodiae thin strips and water for 22-30 hours at the temperature of-10 to-4 ℃; and heating the frozen fine gastrodia elata strips and water to 67-69 ℃, and carrying out heat preservation for 15-30 min for unfreezing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111104379.7A CN113801755B (en) | 2021-09-22 | 2021-09-22 | Preparation method of gastrodia elata-ginseng wine |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101033439A (en) * | 2006-03-08 | 2007-09-12 | 熊桐培 | Propcess for brewing wine by rhizoma Gastrodiae |
| CN103005266A (en) * | 2013-01-15 | 2013-04-03 | 陈福库 | Method for extracting oat starch, protein powder and beta-glucan from oat bran |
| CN106434151A (en) * | 2016-11-24 | 2017-02-22 | 乐山市金口河区森宝野生植物开发有限公司 | Luzhou-flavor gastrodia elata wine and production technique thereof |
| CN108841482A (en) * | 2018-07-09 | 2018-11-20 | 贵州大学 | A kind of gastrodia liquor |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101033439A (en) * | 2006-03-08 | 2007-09-12 | 熊桐培 | Propcess for brewing wine by rhizoma Gastrodiae |
| CN103005266A (en) * | 2013-01-15 | 2013-04-03 | 陈福库 | Method for extracting oat starch, protein powder and beta-glucan from oat bran |
| CN106434151A (en) * | 2016-11-24 | 2017-02-22 | 乐山市金口河区森宝野生植物开发有限公司 | Luzhou-flavor gastrodia elata wine and production technique thereof |
| CN108841482A (en) * | 2018-07-09 | 2018-11-20 | 贵州大学 | A kind of gastrodia liquor |
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