CN116121022A - Gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine and processing method thereof - Google Patents
Gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine and processing method thereof Download PDFInfo
- Publication number
- CN116121022A CN116121022A CN202310419491.2A CN202310419491A CN116121022A CN 116121022 A CN116121022 A CN 116121022A CN 202310419491 A CN202310419491 A CN 202310419491A CN 116121022 A CN116121022 A CN 116121022A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- poria cocos
- ganoderma lucidum
- gastrodia elata
- fermented wine
- 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
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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
Abstract
The invention discloses a gastrodia tuber, lucid ganoderma and poria cocos health-preserving fermented wine and a processing method thereof. The invention has the advantages that: 1. the product is prepared from fresh gastrodia elata, fresh ganoderma lucidum and fresh poria cocos serving as raw materials, can keep nutritional ingredients in the raw materials to the greatest extent, and has high commercial value. 2. Stevioside is a natural sweetener, and the stevioside is used for seasoning, so that the bitter taste of the fermented wine can be effectively improved. 3. Fresh edible and medicinal homologous substances are selected as raw materials, and a direct fermentation mode is adopted, so that the delicate flavor of the substances can be ensured. 4. The product is the compound fermented wine with the advantages of fermenting flavor, sweet and delicious taste and coordinated tastes, has the characteristic of low calorie, is suitable for a wide range of audience groups, and meets the consumption requirement of consumers for pursuing health and preserving health. 5. The whole production process is simplified, the process is stable, the operation is simple, the cost is low, and the pilot-scale production and the industrial production are easy.
Description
Technical Field
The invention relates to a processing technology of traditional Chinese medicinal materials, in particular to a process and a product for processing gastrodia elata ganoderma lucidum poria cocos health-preserving fermented wine by taking gastrodia elata ganoderma lucidum poria cocos as a raw material.
Background
Gastrodia elata is a traditional rare Chinese medicinal material in China, so far has application history of over 2000, various ancient books of medicines show that Gastrodia elata has the functions of relieving convulsion, calming, promoting sleep and the like, and Gastrodia elata is taken as a traditional Chinese medicine, mainly takes medicines in market development, and has wide development prospect along with the fact that Gastrodia elata is listed as a medicine and food homologous substance. The ganoderma lucidum is named as 'Xiancao', and modern medicine shows that the ganoderma lucidum contains various physiologically active substances, can regulate and strengthen the immunity of human bodies, and is processed into food or beverage easy to eat, thus having wide prospect and non-underestimated value. Poria is a higher fungus with homology of medicine and food, and contains abundant nutritional functional substances.
Stevioside is prepared from stevia rebaudiana BertoniStevia rebaudiana) The natural sweetener extracted from the sweet and low-calorie natural sweetener is known as a third-generation healthy sugar source, and stevioside can be used as a high-quality sweetener to replace a non-caloric artificial sweetener or high-caloric sucrose and the like, has various physiological functions of reducing blood sugar, reducing blood pressure, inhibiting tumors, inhibiting bacteria and the like, and is widely used in products such as beverages, high-sugar foods, wines, functional foods and the like at present.
At present, the wine for processing the medicinal and edible substances such as gastrodia elata, ganoderma lucidum, poria cocos and the like in the market is more, and is prepared by soaking alone or soaking in a matched mode, so that the color of the wine is darker, the sediment is more, and the drinking crowd range is relatively narrow.
At present, no report on the processing of gastrodia tuber, lucid ganoderma and poria cocos health-preserving fermented wine by taking fresh gastrodia tuber, fresh poria cocos and fresh lucid ganoderma as raw materials is known. In order to meet the diversified demands of consumers, a process and a product of gastrodia tuber, ganoderma lucidum and poria cocos health-preserving fermented wine are needed in the market.
Disclosure of Invention
The invention aims to provide a processing method of gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine.
A processing method of gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine comprises the following steps:
step 1: and (3) primary pulp preparation: a. the preparation method comprises the following steps of: selecting fresh rhizoma Gastrodiae, ganoderma, and Poria with good quality; auxiliary materials: vitamin C, wine active dry yeast, citric acid, stevioside; b. cleaning and mixing: cleaning three main materials, namely gastrodia elata: ganoderma lucidum: poria cocos is 2-2.5:1-1.5:1, adding purified water with the same mass as the total mass of the three main materials; c. pulping: adding vitamin C at a ratio of 1/150 of the mass of fresh rhizoma Gastrodiae, squeezing to obtain juice;
step 2: yeast activation: adding 10 times of purified water into wine active dry yeast, wherein the dosage of the wine active dry yeast is 1% of that of fresh rhizoma Gastrodiae, placing in warm water at 32deg.C, activating for 30min, and slightly stirring every 10min to obtain activated yeast solution;
step 3: sterilizing: placing the primary pulp into a fermentation cylinder, wherein the total volume of the primary pulp is about 4/5 of that of the fermentation cylinder, sterilizing in a water bath at 70 ℃ for 30min, and cooling to room temperature;
step 4: primary fermentation: adding the activated yeast solution obtained in the step 2 into the original slurry cooled to room temperature, regulating the PH to 4.5 by using citric acid, and fermenting for 8-12d in a dark environment at 22-25 ℃ to obtain primary fermentation liquor;
step 5: secondary fermentation: filtering the primary fermentation liquid obtained in the step 4, pouring the primary fermentation liquid into a sealable fermentation bottle, measuring the sugar degree, the alcohol degree and the acidity, adding stevioside with the mass of 0.03-0.05% of the mass of the primary fermentation liquid for flavoring, and fermenting for 15-25d at 18-20 ℃ to obtain secondary fermentation wine;
step 6: and (3) bottling and sterilizing: taking the supernatant of the secondary fermented wine prepared in the step 5, sub-packaging into bottles, and sterilizing for 15min at 85 ℃ by a pasteurization method to obtain the fresh gastrodia elata, ganoderma lucidum and poria cocos compound fermented wine.
The invention also aims to provide the gastrodia elata ganoderma lucidum poria cocos health-preserving fermented wine prepared by the method.
The gastrodia tuber, ganoderma lucidum and poria cocos health-preserving fermented wine is prepared by the method.
The invention has the following advantages:
1. the product is the fresh gastrodia elata ganoderma lucidum poria cocos fermented wine prepared from fresh gastrodia elata, fresh ganoderma lucidum and fresh poria cocos serving as raw materials, can keep nutritional ingredients in the raw materials to the greatest extent, and has higher commercial value. 2. Stevioside is a natural sweetener, and the stevioside is used for seasoning, so that the problem that the taste is affected by bitter taste in fermented wine can be effectively solved. 3. Fresh edible and medicinal homologous substances are selected as raw materials, and a direct fermentation mode is adopted, so that the delicate flavor of the substances can be ensured. 4. The product is the compound fermented wine with the advantages of fermenting flavor, sweet and delicious taste and coordinated tastes, has the characteristic of low calorie, is suitable for a wide range of audience groups, and meets the consumption requirement of consumers for pursuing health and preserving health. 5. The whole production process is simplified, the process is stable, the operation is simple, the cost is low, and the pilot-scale production and the industrial production are easy.
Description of the embodiments
The invention is further illustrated below with reference to examples.
A processing method of gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine comprises the following steps:
step 1: and (3) primary pulp preparation: a. the preparation method comprises the following steps of: selecting fresh rhizoma Gastrodiae, ganoderma, and Poria with good quality; auxiliary materials: vitamin C, wine active dry yeast, citric acid, stevioside; b. cleaning and mixing: cleaning three main materials, namely gastrodia elata: ganoderma lucidum: poria cocos is 2:1.5:1, adding purified water with the same mass as the total mass of the three main materials; c. pulping: adding vitamin C at a ratio of 1/150 of the mass of fresh rhizoma Gastrodiae, squeezing to obtain juice;
step 2: yeast activation: adding 10 times of purified water into wine active dry yeast, wherein the dosage of the wine active dry yeast is 1% of that of fresh rhizoma Gastrodiae, placing in warm water at 32deg.C, activating for 30min, and slightly stirring every 10min to obtain activated yeast solution;
step 3: sterilizing: placing the primary pulp into a fermentation cylinder, wherein the total volume of the primary pulp is about 4/5 of that of the fermentation cylinder, sterilizing in a water bath at 70 ℃ for 30min, and cooling to room temperature;
step 4: primary fermentation: adding the activated yeast solution obtained in the step 2 into the original slurry cooled to room temperature, regulating the pH to 4.5 by using citric acid, and fermenting for 8d in a dark environment at 25 ℃ to obtain primary fermentation liquor;
step 5: secondary fermentation: filtering the primary fermentation liquid obtained in the step 4, pouring the primary fermentation liquid into a sealable fermentation bottle, measuring the sugar degree, the alcohol degree and the acidity, adding stevioside with the mass of 0.04% of that of the primary fermentation liquid for flavoring, and fermenting for 15d at 20 ℃ to obtain secondary fermentation wine;
step 6: and (3) bottling and sterilizing: taking the supernatant of the secondary fermented wine prepared in the step 5, sub-packaging into bottles, and sterilizing for 15min at 85 ℃ by a pasteurization method to obtain the fresh gastrodia elata, ganoderma lucidum and poria cocos compound fermented wine.
The gastrodia tuber, ganoderma lucidum and poria cocos health-preserving fermented wine prepared by the method.
Examples
A processing method of gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine comprises the following steps:
step 1: and (3) primary pulp preparation: a. the preparation method comprises the following steps of: selecting fresh rhizoma Gastrodiae, ganoderma, and Poria with good quality; auxiliary materials: vitamin C, wine active dry yeast, citric acid, stevioside; b. cleaning and mixing: cleaning three main materials, namely gastrodia elata: ganoderma lucidum: poria cocos is 2:1.5:1, adding purified water with the same mass as the total mass of the three main materials; c. pulping: adding vitamin C at a ratio of 1/150 of the mass of fresh rhizoma Gastrodiae, squeezing to obtain juice;
step 2: yeast activation: adding 10 times of purified water into wine active dry yeast, wherein the dosage of the wine active dry yeast is 1% of that of fresh rhizoma Gastrodiae, placing in warm water at 32deg.C, activating for 30min, and slightly stirring every 10min to obtain activated yeast solution;
step 3: sterilizing: placing the primary pulp into a fermentation cylinder, wherein the total volume of the primary pulp is about 4/5 of that of the fermentation cylinder, sterilizing in a water bath at 70 ℃ for 30min, and cooling to room temperature;
step 4: primary fermentation: adding the activated yeast solution obtained in the step 2 into the original slurry cooled to room temperature, regulating the pH to 4.5 by using citric acid, and fermenting for 8d in a dark environment at 25 ℃ to obtain primary fermentation liquor;
step 5: secondary fermentation: filtering the primary fermentation liquid obtained in the step 4, pouring the primary fermentation liquid into a sealable fermentation bottle, measuring the sugar degree, the alcohol degree and the acidity, adding stevioside with the mass of 0.05% of the mass of the primary fermentation liquid for flavoring, and fermenting for 20d at 19 ℃ to obtain secondary fermentation wine;
step 6: and (3) bottling and sterilizing: taking the supernatant of the secondary fermented wine prepared in the step 5, sub-packaging into bottles, and sterilizing for 15min at 85 ℃ by a pasteurization method to obtain the fresh gastrodia elata, ganoderma lucidum and poria cocos compound fermented wine.
The gastrodia tuber, ganoderma lucidum and poria cocos health-preserving fermented wine prepared by the method.
Examples
A processing method of gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine comprises the following steps:
step 1: and (3) primary pulp preparation: a. the preparation method comprises the following steps of: selecting fresh rhizoma Gastrodiae, ganoderma, and Poria with good quality; auxiliary materials: vitamin C, wine active dry yeast, citric acid, stevioside; b. cleaning and mixing: cleaning three main materials, namely gastrodia elata: ganoderma lucidum: poria cocos is 2:1:1, adding purified water with the same mass as the total mass of the three main materials; c. pulping: adding vitamin C at a ratio of 1/150 of the mass of fresh rhizoma Gastrodiae, squeezing to obtain juice;
step 2: yeast activation: adding 10 times of purified water into wine active dry yeast, wherein the dosage of the wine active dry yeast is 1% of that of fresh rhizoma Gastrodiae, placing in warm water at 32deg.C, activating for 30min, and slightly stirring every 10min to obtain activated yeast solution;
step 3: sterilizing: placing the primary pulp into a fermentation cylinder, wherein the total volume of the primary pulp is about 4/5 of that of the fermentation cylinder, sterilizing in a water bath at 70 ℃ for 30min, and cooling to room temperature;
step 4: primary fermentation: adding the activated yeast solution obtained in the step 2 into the original slurry cooled to room temperature, regulating the PH to 4.5 by using citric acid, and fermenting for 12d in a dark environment at 22 ℃ to obtain primary fermentation liquor;
step 5: secondary fermentation: filtering the primary fermentation liquid obtained in the step 4, pouring the primary fermentation liquid into a sealable fermentation bottle, measuring the sugar degree, the alcohol degree and the acidity, adding stevioside with the mass of 0.03% of that of the primary fermentation liquid for flavoring, and fermenting at 18 ℃ for 25d to obtain secondary fermentation wine;
step 6: and (3) bottling and sterilizing: taking the supernatant of the secondary fermented wine prepared in the step 5, sub-packaging into bottles, and sterilizing for 15min at 85 ℃ by a pasteurization method to obtain the fresh gastrodia elata, ganoderma lucidum and poria cocos compound fermented wine.
A health fermented wine prepared by the above method is provided.
The present invention may be summarized in other specific forms without departing from the spirit or main characteristics thereof, and various changes and substitutions made by those skilled in the art according to the conventional means without departing from the scope of the above-described subject matter of the present invention fall within the scope of the present invention.
Claims (6)
1. A processing method of gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine comprises the following steps:
step 1: and (3) primary pulp preparation: a. the preparation method comprises the following steps of: selecting fresh rhizoma Gastrodiae, ganoderma, and Poria with good quality; auxiliary materials: vitamin C, wine active dry yeast, citric acid, stevioside; b. cleaning and mixing: cleaning three main materials, namely gastrodia elata: ganoderma lucidum: poria cocos is 2-2.5:1-1.5:1, adding purified water with the same mass as the total mass of the three main materials; c. pulping: adding vitamin C at a ratio of 1/150 of the mass of fresh rhizoma Gastrodiae, squeezing to obtain juice;
step 2: yeast activation: adding 10 times of purified water into wine active dry yeast, wherein the dosage of the wine active dry yeast is 1% of that of fresh rhizoma Gastrodiae, placing in warm water at 32deg.C, activating for 30min, and slightly stirring every 10min to obtain activated yeast solution;
step 3: sterilizing: placing the primary pulp into a fermentation cylinder, wherein the total volume of the primary pulp is about 4/5 of that of the fermentation cylinder, sterilizing in a water bath at 70 ℃ for 30min, and cooling to room temperature;
step 4: primary fermentation: adding the activated yeast solution obtained in the step 2 into the original slurry cooled to room temperature, regulating the PH to 4.5 by using citric acid, and fermenting for 8-12d in a dark environment at 22-25 ℃ to obtain primary fermentation liquor;
step 5: secondary fermentation: filtering the primary fermentation liquid obtained in the step 4, pouring the primary fermentation liquid into a sealable fermentation bottle, measuring the sugar degree, the alcohol degree and the acidity, adding stevioside with the mass of 0.03-0.05% of the mass of the primary fermentation liquid for flavoring, and fermenting for 15-25d at 18-20 ℃ to obtain secondary fermentation wine;
step 6: and (3) bottling and sterilizing: taking the supernatant of the secondary fermented wine prepared in the step 5, sub-packaging into bottles, and sterilizing for 15min at 85 ℃ by a pasteurization method to obtain the fresh gastrodia elata, ganoderma lucidum and poria cocos compound fermented wine.
2. The processing method of the gastrodia elata, ganoderma lucidum and poria cocos health-care fermented wine, which is characterized by comprising the following steps of: in the step 1, the mass ratio of the gastrodia elata to the ganoderma lucidum to the poria cocos is 2:1.5:1; in the step 4, the fermentation temperature is 25 ℃, and the fermentation time is 8d; in the step 5, the addition amount of stevioside is 0.04% of the mass of the primary fermentation liquid, the fermentation temperature is 20 ℃, and the fermentation time is 15d.
3. The processing method of the cup-type packaged health tea with gastrodia elata, ganoderma lucidum and poria cocos, which is characterized by comprising the following steps of: in the step 1, the mass ratio of the gastrodia elata to the ganoderma lucidum to the poria cocos is 2.5:1.5:1; in the step 4, the fermentation temperature is 23 ℃ and the fermentation time is 10d; in the step 5, the addition amount of stevioside is 0.05% of the mass of the primary fermentation liquid, the fermentation temperature is 19 ℃, and the fermentation time is 20d.
4. The processing method of the cup-type packaged health tea with gastrodia elata, ganoderma lucidum and poria cocos, which is characterized by comprising the following steps of: in the step 1, the mass ratio of the gastrodia elata to the ganoderma lucidum to the poria cocos is 2:1:1; in the step 4, the fermentation temperature is 22 ℃ and the fermentation time is 12d; in the step 5, the addition amount of stevioside is 0.03% of the mass of the primary fermentation liquid, the fermentation temperature is 18 ℃, and the fermentation time is 25d.
5. A health fermented wine prepared by the method of claim 1.
6. A gastrodia elata, ganoderma lucidum and poria cocos health-care fermented wine prepared by the method according to claim 2, 3 or 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310419491.2A CN116121022A (en) | 2023-04-19 | 2023-04-19 | Gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310419491.2A CN116121022A (en) | 2023-04-19 | 2023-04-19 | Gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116121022A true CN116121022A (en) | 2023-05-16 |
Family
ID=86295974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310419491.2A Pending CN116121022A (en) | 2023-04-19 | 2023-04-19 | Gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116121022A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763873A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Rhizoma gastrodiae nutritional beverage and production process thereof |
| CN106119014A (en) * | 2016-09-23 | 2016-11-16 | 安徽智联管理咨询有限公司 | The brewing method of Pleurotus nebrodensis health promoting wine |
| CN108102848A (en) * | 2018-01-31 | 2018-06-01 | 贵州省普安县普白珍稀资源开发有限公司 | A kind of gastrodia elata fermentation wine |
| CN108841482A (en) * | 2018-07-09 | 2018-11-20 | 贵州大学 | A kind of gastrodia liquor |
| CN114149891A (en) * | 2021-12-07 | 2022-03-08 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Processing method of gastrodia elata and ganoderma lucidum health-care wine |
-
2023
- 2023-04-19 CN CN202310419491.2A patent/CN116121022A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763873A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Rhizoma gastrodiae nutritional beverage and production process thereof |
| CN106119014A (en) * | 2016-09-23 | 2016-11-16 | 安徽智联管理咨询有限公司 | The brewing method of Pleurotus nebrodensis health promoting wine |
| CN108102848A (en) * | 2018-01-31 | 2018-06-01 | 贵州省普安县普白珍稀资源开发有限公司 | A kind of gastrodia elata fermentation wine |
| CN108841482A (en) * | 2018-07-09 | 2018-11-20 | 贵州大学 | A kind of gastrodia liquor |
| CN114149891A (en) * | 2021-12-07 | 2022-03-08 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Processing method of gastrodia elata and ganoderma lucidum health-care wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101649275B (en) | Preparation method of herb-tea fruit/vegetable yellow wine | |
| KR100920334B1 (en) | Mulberry vinegar and manufacturing process of the same and functional beverage containing mulberry vinegar | |
| CN102864062B (en) | Banana fruit wine and preparation method thereof | |
| CN101624560B (en) | Preparation method of kelp fruit wine | |
| KR20140085786A (en) | Vinegar beberage using jujube and fruit juice | |
| KR100897188B1 (en) | Process for preparing wine using strawberry | |
| CN114009556A (en) | Lithocarpus litseifolius fruit Kangpu tea with high antioxidant activity and preparation method and application thereof | |
| CN102524775A (en) | Preparation method of ganoderma spore fermented glutinous rice | |
| CN109090404A (en) | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof | |
| CN1253106C (en) | Biological active food and beverage and the preparing method | |
| CN101113402B (en) | Reflux liquor method for making longan aromatic vinegar | |
| CN102978096B (en) | Production technology of passion flower vinegar | |
| KR100737349B1 (en) | Manufacturing method of rice wine | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN104109601A (en) | Low-alcohol pawpaw honey wine and making method thereof | |
| CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| KR102346415B1 (en) | Manufacture of makgeolli using natural substances and its method | |
| CN1176998A (en) | Tech. for bacteriostasis, preservation, Flavouring and increasing effect for yellow rice wine | |
| CN116121022A (en) | Gastrodia elata, ganoderma lucidum and poria cocos health-preserving fermented wine and processing method thereof | |
| KR940007885B1 (en) | Beverage compositions | |
| KR20050033022A (en) | Beverage and food which contain the extract of fomes fomentarius, and the manufacturing methods of them | |
| CN106591038A (en) | Blueberry, Chinese wolfberry fruit, purple sweet potato and glutinous rice wine and preparation method thereof | |
| CN111109415A (en) | Processing method of hawthorn leaf tea beverage | |
| JP3697659B2 (en) | Health drink made of black potato moromi 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 |