CN117660140A - White ginseng fungus health wine and preparation method thereof - Google Patents
White ginseng fungus health wine and preparation method thereof Download PDFInfo
- Publication number
- CN117660140A CN117660140A CN202311656037.5A CN202311656037A CN117660140A CN 117660140 A CN117660140 A CN 117660140A CN 202311656037 A CN202311656037 A CN 202311656037A CN 117660140 A CN117660140 A CN 117660140A
- Authority
- CN
- China
- Prior art keywords
- white ginseng
- wine
- fungus
- parts
- liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 170
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 170
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 170
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 170
- 241000233866 Fungi Species 0.000 title claims abstract description 166
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 64
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 64
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 64
- 238000002386 leaching Methods 0.000 claims abstract description 47
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 45
- 238000001914 filtration Methods 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 34
- 238000003860 storage Methods 0.000 claims abstract description 33
- 238000009924 canning Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 229920001661 Chitosan Polymers 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000182216 Mimusops elengi Species 0.000 claims description 62
- 241000894006 Bacteria Species 0.000 claims description 19
- 239000012535 impurity Substances 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 239000011521 glass Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000919 ceramic Substances 0.000 claims description 2
- 235000020066 kaoliang wine Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 16
- 239000000203 mixture Substances 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 13
- 235000019654 spicy taste Nutrition 0.000 abstract description 5
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 5
- 240000002624 Mespilus germanica Species 0.000 abstract 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 22
- 240000006394 Sorghum bicolor Species 0.000 description 21
- 238000012360 testing method Methods 0.000 description 17
- 235000013305 food Nutrition 0.000 description 13
- 230000001953 sensory effect Effects 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 239000003814 drug Substances 0.000 description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 4
- 238000013461 design Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 3
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 3
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 229940085605 saccharin sodium Drugs 0.000 description 3
- 229960001462 sodium cyclamate Drugs 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- 238000012795 verification Methods 0.000 description 3
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010023644 Lacrimation increased Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000241872 Lycium chinense Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000222481 Schizophyllum commune Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000209072 Sorghum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 230000004317 lacrimation Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses white ginseng fungus health wine and a preparation method thereof. The composition comprises the following main raw materials: white ginseng fungus, medlar, white granulated sugar and base wine. The preparation method comprises the following steps: (1) drying white ginseng fungus and medlar; (2) placing the raw materials into a container, adding base wine, and leaching; (3) Adding white granulated sugar into the obtained leaching liquor, uniformly mixing, and storing to obtain pre-mixed liquor; (4) Adding chitosan, filtering, and then placing into a wine storage device, and warehousing and storing for 3 months to obtain the primary health wine; (5) Filtering the obtained primary health wine until the wine is clear and transparent, canning, packaging and checking. The white ginseng fungus health wine has clear and transparent wine body appearance, amber color, unique fungus fragrance and wine fragrance of white ginseng fungus, slightly spicy and sweet taste, and soft and mellow taste.
Description
Technical Field
The invention relates to the technical field of food, health-care food and medicine processing, in particular to white ginseng fungus health-care wine and a preparation method thereof.
Background
The white ginseng fungus, namely schizophyllum commune, white flower and white ginseng, is a rare mushroom fungus for both medicine and food, and belongs to rare fungus; it is neutral in nature, sweet in taste and nontoxic. Has effects of nourishing, strengthening body constitution, removing liver fire, improving eyesight, invigorating stomach, moisturizing intestine, inhibiting infantile night sweat, and promoting immunity; the mushroom is tough in constitution, fresh and delicious, has delicate flavor, contains abundant nutritional ingredients, contains a large amount of amino acids up to 24, contains 8 amino acids required by human bodies, also contains various trace elements such as zinc, iron, potassium, calcium, phosphorus, selenium and germanium, has high edible value and has high medicinal value. The food has good taste and fine meat quality, and has the effects of invigorating spleen, benefiting stomach, and refreshing brain.
The picked fresh white ginseng fungus is difficult to preserve, or is picked and eaten immediately or is aired to obtain dry white ginseng fungus. However, the instant edible mushroom is not suitable for people in foreign places, and only fresh mushrooms can be tasted locally, so that the edible mushroom is not suitable for food popularization; and the dried mushrooms are aired and are often damaged by weather. The current practical way is to prepare cooked food cans, cooked food pastes and the like which are stored for a longer time, but the cooking method is easy to cause the loss of nutrient components, and the natural taste of the cooked food cans, the cooked food pastes and the like cannot be reserved to the maximum extent.
Other application approaches of the white ginseng fungus are rarely reported at present. Along with the improvement of the living standard of people, the health wine with the health care effect is accepted by domestic consumers. If the white ginseng fungus and the medicine and food homologous medicines are developed together into health-care wine products, the white ginseng fungus and the medicine and food homologous medicines are probably favored by people.
Medlar belongs to a medicine and food homologous food: has effects in tonifying deficiency, invigorating vital essence and qi, removing cold wind, stopping lacrimation, strengthening waist and feet, and enhancing immunity, and can be used for treating soreness of waist and knees, dizziness, tinnitus, internal heat, diabetes, blood deficiency, sallow complexion, and dim eyesight. Therefore, the white ginseng fungus and the Chinese wolfberry are selected as raw materials to be researched and developed together, and finally the white ginseng fungus health wine with health care effect is developed.
Disclosure of Invention
The invention aims to provide white ginseng fungus health wine.
The invention further aims at providing a preparation method of the white ginseng fungus health wine.
In order to achieve the purpose of the invention, the invention adopts the following technical proposal and steps:
the ginseng fungus health wine disclosed by the invention is prepared from the following raw materials in parts by weight: 40-60 parts of white ginseng fungus, 20-40 parts of medlar, 15-25 parts of white granulated sugar and 800-1200 parts of base wine.
Preferably, the white ginseng fungus health wine disclosed by the invention is prepared from the following raw materials in parts by weight: 45-55 parts of white ginseng fungus, 25-35 parts of medlar, 20-25 parts of white granulated sugar and 900-1100 parts of base wine.
Further preferably, the white ginseng fungus health wine provided by the invention is prepared from the following raw materials in parts by weight: 50 parts of white ginseng fungus, 30 parts of medlar, 25 parts of white granulated sugar and 1000 parts of base wine.
The base wine is any one of Kaoliang spirit and distilled spirit, and the alcohol degree of the base wine is 45-55% Vol.
The preparation method of the white ginseng fungus health wine comprises the following steps:
(1) Selecting fresh white ginseng bacteria which are not yellow and have moderate leaves, removing impurities on the base parts of the fresh white ginseng bacteria, cleaning the fresh white ginseng bacteria, and drying the fresh white ginseng bacteria at constant temperature until the water content is lower than 8%; selecting clean medlar, and drying at constant temperature until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a container, adding base wine, and leaching for 10-30d at normal temperature to obtain leached wine;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and placing in a storage warehouse at 20-25 ℃ for 21-35d to obtain pre-mixed liquor;
(4) Adding 0.05-0.15g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing for 2-4 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Preferably, the preparation method of the white ginseng fungus health wine comprises the following steps:
(1) Selecting fresh white ginseng bacteria which are not yellow and have moderate leaves, removing impurities on the base parts of the fresh white ginseng bacteria, cleaning the fresh white ginseng bacteria, and drying the fresh white ginseng bacteria at constant temperature until the water content is lower than 8%; selecting clean medlar, and drying at constant temperature until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a container, adding base wine, and leaching for 15d at normal temperature to obtain leached wine;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 28d to obtain pre-mixed liquor;
(4) Adding 0.1g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing the pre-mixed liquor for 3 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
The constant temperature in the step (1) is as follows: 50-60 ℃.
Preferably, the constant temperature in the step (1) of the present invention is: 50 ℃.
In the step (3) of the invention, the container is any one of a ceramic pot and a glass pot.
Preferably, the container in step (3) of the present invention is a glass can.
The parts described herein may be in conventional parts by weight units such as g, kg, etc.
The beneficial effects of the invention are as follows:
1. the white ginseng fungus health wine prepared by the invention is a new product and has the medicinal effects of enhancing the immunity of the organism, refreshing the mind and resisting fatigue.
2. According to the invention, the preparation process of the white ginseng fungus health wine is researched by single factor and orthogonal tests, and the optimal addition amounts are respectively as follows: 50g/L of white ginseng fungus, 30g/L of medlar and 25g/L of white granulated sugar; under the optimal process condition, leaching is selected for 15 days, and the color is amber and clear; the alcohol content is 46 degrees, the fungus fragrance and the alcohol fragrance are integrated, the coordination is realized, and the good degree is highest. The white ginseng fungus health wine prepared under the condition has clear and transparent appearance, amber color, unique fungus fragrance and bouquet of white ginseng fungus, slightly spicy and sweet taste and soft and mellow taste.
3. The physicochemical index and the sanitary index of the white ginseng fungus health wine prepared by the invention accord with the national standard. The method comprises the following steps of: the alcoholicity of the white ginseng fungus health wine is 45% Vol; methanol content is 0.1g/L; the lead content is 0.01mg/kg; cyanide content is 0.05mg/L; the content of sodium cyclamate is 0.03mg/L; the saccharin sodium content is 0.005g/kg, and the saccharin sodium content does not exceed the index.
Drawings
Fig. 1: page 1 of white ginseng fungus wine detection report
Fig. 2: page 2 of white ginseng fungus wine detection report
Fig. 3: page 3 of white ginseng fungus wine detection report
Detailed Description
Specific technical effects of the present application will be described in detail below by way of examples so that those skilled in the art can better understand the spirit of the present application. It should be noted that the described embodiments are only some embodiments of the present application and not all embodiments. All other embodiments, which can be made by those skilled in the art without the inventive effort, are intended to be within the scope of the present application.
Example 1
The composition is as follows: 50g of white ginseng fungus, 30g of medlar, 25g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps:
(1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 50 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 50 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol sorghum liquor, and leaching for 15d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 28d to obtain pre-mixed liquor;
(4) Adding 0.1g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing the pre-mixed liquor for 3 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
The obtained white ginseng fungus health wine has clear and transparent appearance, amber color, unique fungus fragrance and bouquet of white ginseng fungus, slightly spicy and sweet taste, and soft and mellow taste.
Example 2
The composition is as follows: 40g of white ginseng fungus, 20g of medlar, 15g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps:
(1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 50 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 50 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a container, adding 50% Vol sorghum liquor, and leaching for 15d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 28d to obtain pre-mixed liquor;
(4) Adding 0.1g of chitosan into the pre-mixed wine obtained in the step (3) according to each 1 liter, filtering, then putting the pre-mixed wine into a wine storage device, and warehousing and storing for 3 months to obtain a primary product health preserving wine;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
The obtained white ginseng fungus health wine has clear and transparent appearance, amber color, unique fungus fragrance and bouquet of white ginseng fungus, slightly spicy and sweet taste, and soft and mellow taste.
Example 3
The composition is as follows: 60g of white ginseng fungus, 40g of medlar, 25g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 50 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 50 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 55% Vol sorghum liquor, and leaching for 15d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 28d to obtain pre-mixed liquor;
(4) Adding 0.1g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing the pre-mixed liquor for 3 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
The obtained white ginseng fungus health wine has clear and transparent appearance, amber color, unique fungus fragrance and bouquet of white ginseng fungus, slightly spicy and sweet taste, and soft and mellow taste.
Example 4
The composition is as follows: 50g of white ginseng fungus, 20g of medlar, 15g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 50 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 50 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol sorghum liquor, and leaching for 15d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 28d to obtain pre-mixed liquor;
(4) Adding 0.1g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing the pre-mixed liquor for 3 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Example 5
The composition is as follows: 50g of white ginseng fungus, 40g of medlar, 25g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 50 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 50 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol sorghum liquor, and leaching for 15d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 28d to obtain pre-mixed liquor;
(4) Adding 0.1g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing the pre-mixed liquor for 3 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Example 6
The composition is as follows: 40g of white ginseng fungus, 20g of medlar, 15g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 60 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 60 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol sorghum liquor, and leaching for 10d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 20 ℃ for 35d to obtain pre-mixed liquor;
(4) Adding 0.15g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing for 4 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Example 7
The composition is as follows: 60g of white ginseng fungus, 40g of medlar, 25g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 60 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 60 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol sorghum liquor, and leaching for 30d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 21d to obtain pre-mixed liquor;
(4) Adding 0.05g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing for 2 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Example 8
The composition is as follows: 50g of white ginseng fungus, 30g of medlar, 25g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 60 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 60 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol sorghum liquor, and leaching for 30d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 20 ℃ for 35d to obtain pre-mixed liquor;
(4) Adding 0.15g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing for 4 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Example 9
The composition is as follows: 50g of white ginseng fungus, 30g of medlar, 20g of white granulated sugar and 1000mL of sorghum liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 50 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 50 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol sorghum liquor, and leaching for 15d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 23 ℃ for 28d to obtain pre-mixed liquor;
(4) Adding 0.15g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing for 4 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Example 10
The composition is as follows: 40g of white ginseng fungus, 20g of medlar, 15g of white granulated sugar and 800mL of sorghum liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 50 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 50 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol sorghum liquor, and leaching for 10d at normal temperature to obtain leaching liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 20 ℃ for 21d to obtain pre-mixed liquor;
(4) Adding 0.05g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing for 2 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Example 11
The composition is as follows: 60g of white ginseng fungus, 40g of medlar, 25g of white granulated sugar and 1200mL of distilled liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 60 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 60 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol distilled liquor, and leaching for 10d at normal temperature to obtain leached liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 35d to obtain pre-mixed liquor;
(4) Adding 0.15g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing the pre-mixed liquor for 3 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
Example 12
The composition is as follows: 60g of white ginseng fungus, 20g of medlar, 20g of white granulated sugar and 1000mL of distilled liquor.
The preparation method comprises the following steps: (1) Selecting fresh white ginseng fungus which is not yellow and has moderate leaf tenderness, removing impurities on the basal part of the fresh white ginseng fungus, cleaning the fresh white ginseng fungus, and drying the fresh white ginseng fungus at a constant temperature of 50 ℃ until the moisture is lower than 8%; selecting clean medlar, and drying at a constant temperature of 50 ℃ until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a glass tank, adding 45% Vol distilled liquor, and leaching for 15d at normal temperature to obtain leached liquor;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 20 ℃ for 21d to obtain pre-mixed liquor;
(4) Adding 0.1g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing the pre-mixed liquor for 3 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
In order to further verify the effectiveness of the present invention, the invention performed a series of verification tests, specifically as follows:
1. test method
1.1 materials
Sorghum liquor or distilled liquor, white ginseng fungus, medlar, white granulated sugar and deionized water.
1.2 test methods
The production process flow of the white ginseng fungus health wine comprises the following steps:
selecting raw materials, adding base wine, leaching, filtering, blending, storing, clarifying, canning, packaging, checking and warehousing
1.2.1 medicinal material selection and treatment
White ginseng fungus: selecting fresh white ginseng bacteria which are not yellow and have moderate leaves, removing impurities on the base parts of the fresh white ginseng bacteria, and cleaning the fresh white ginseng bacteria with deionized water; then drying at constant temperature (60 ℃) until the water content is lower than 8%;
medlar: the medlar with good color, no mildew and no impurity is selected, washed by deionized water for 3 to 5 times, and dried at constant temperature (60 ℃) until the moisture is lower than 6 percent.
1.2.2 Single factor test design
In the development process of the white ginseng fungus health wine, the addition amounts of white ginseng fungus, medlar and white granulated sugar are used as main influencing factors respectively, and in 1000mL of sorghum wine, initial condition settings are as follows: white ginseng fungus (30, 40, 50, 60, 70 g), medlar (10, 20, 30, 40, 50 g) and white granulated sugar (10, 15, 20, 25, 30 g), and performing a single factor test according to a sensory evaluation index to analyze the influence of different levels of each factor on quality.
1.2.3 orthogonal test design
On the basis of a single-factor test, three factors and three levels L are adopted because white ginseng fungus, medlar and white granulated sugar play a main role in the quality of the health wine 9 (3 3 ) And (5) performing an orthogonal test, and determining the optimal process condition according to the sensory evaluation standard.
1.2.4 sensory evaluation criteria
10 experienced raters are selected, and the appearance color, clarity, aroma, taste and style of the white ginseng fungus health wine are evaluated by a percent scoring test method, and specific evaluation criteria are shown in table 1.
The sensory index scoring criteria of the white ginseng fungus health wine are shown in table 1.
TABLE 1 sensory index scoring criteria for white ginseng fungus health wine
Note that: the product was allowed to precipitate in small amounts.
1.2.5 physicochemical index
The specifications of table 2 should be met.
TABLE 2 physicochemical index
2. Results and analysis
2.1 Single factor test
2.1.1 influence of the addition of white ginseng fungus on the quality of health wine
In 1000mL of sorghum liquor, the comprehensive sensory score is increased and then decreased with the increase of the adding amount of white ginseng fungus. When the addition amount is 50g, the sensory score is highest, and the wine body is clear and transparent, amber, and has special fungus aroma and bouquet of white ginseng fungus, and soft and mellow taste, so the addition amount is optimal.
2.1.2 influence of the amount of Lycium barbarum on the quality of health wine
In 1000mL of Kaoliang spirit, the comprehensive sensory score is increased and then decreased with the increase of the adding amount of the medlar. When the addition amount is 30g, the sensory score is highest, and the appearance of the wine body is clear and transparent, amber, and has bouquet and soft taste, so the addition amount is optimal.
2.1.3 influence of white granulated sugar addition on quality of health wine
In 1000mL of Kaoliang spirit, the comprehensive sensory score is increased and then decreased with the increase of the addition amount of white granulated sugar. When the addition amount is 20g, the sensory score is highest, and the wine body is clear and transparent, amber, and has the special fungus aroma and the wine aroma of the white ginseng fungus, and the taste is slightly spicy and sweet, and the taste is soft and mellow, so the addition amount is optimal.
2.2 orthogonal test
On the basis of a single-factor test, three-factor three-level L is carried out 9 (3 3 ) Orthogonal tests, wherein the addition amounts of the white ginseng fungus, the medlar and the white granulated sugar are respectively represented by A, B, C, and the optimal formula of the white ginseng fungus health wine is determined by combining the sensory scores. The factor levels are shown in Table 3, and the orthogonal test designs and the range analysis results are shown in Table 4.
TABLE 3 level of orthogonal test factors
| Factors of | A addition amount/g of white ginseng fungus | B amount of medlar/g | C white sugar added amount/g |
| 1 | 40 | 20 | 15 |
| 2 | 50 | 30 | 20 |
| 3 | 60 | 40 | 25 |
TABLE 4 orthogonal test design and range analysis results table
The results are shown in Table 4. The extremely poor analysis R results show that the influence factors of the quality of the white ginseng fungus health wine are A > B > C in sequence, and A 2 ＞A 3 ＞A 1 ，B 2 ＞B 3 ＞B 1 ，C 3 ＞C 2 ＞C 1 The optimal process condition is A 2 B 2 C 3 。
According to A 2 B 2 C 3 Verification tests were performed and the results are shown in Table 5.
Table 5 process verification experiment results table
As shown in the experimental results verified in Table 5, the sensory scores are above 90 minutes, the average score reaches 93 minutes, and the optimal process condition repeatability is good, and the process is stable and feasible.
2.3 evaluation of the evaluation degree
The evaluation of the good evaluation degree is specifically as follows: (1) The number of the fused amino acids is 50 minutes, wherein (1) is less than or equal to 10, 0 to 10 minutes, and each fused 1 amino acid corresponds to a score; (2) more than 10 and less than or equal to 15, and 10-20 points, wherein each fusion of 1 amino acid corresponds to 2 times score; (3) less than or equal to 10, 0-10 min, and scoring corresponding to 3 amino acids per melt; (2) Alcohol content (30 minutes), wherein (1) alcohol content is less than 40 degrees and 0 minute; (2) the alcohol degree is more than or equal to 40 degrees and less than 45 degrees, and 10 minutes; (3) the alcohol degree is more than or equal to 45 degrees and less than 50 degrees, and 15 minutes; (4) the alcohol degree is more than or equal to 50 degrees and less than or equal to 52 degrees, and 20 minutes; (3) Fragrance (20 minutes), wherein (1) slight fungus smell, wine fragrance is greater than fungus fragrance, and 10 minutes; (2) the fungus fragrance and the wine fragrance are combined and coordinated for 20 minutes; (3) the fungus fragrance is slightly heavier than the bouquet and is 15 minutes; (4) heavy fungus smell, light wine smell, 12 minutes. The evaluation results are shown in Table 7.
Table 7 evaluation results of good evaluation
Note that: 1. the base wine is Kaoliang spirit, and the alcohol degree is 52 degrees. 2. And (3) performing evaluation on the combination of the products, namely, forming a wine group by companies, and comprehensively evaluating the products by taking the inlet and aftertaste as test points, wherein the score is 100.
As can be seen from Table 7, under the optimal process conditions, the leaching is selected for 15 days, and the color is amber and clear; the alcohol content is 46 degrees, the fungus fragrance and the alcohol fragrance are integrated, the coordination is realized, and the good degree is highest.
2.4 physicochemical index
See detection report (fig. 1-3), the alcoholicity of the white ginseng fungus health wine is 44.2% Vol; the methanol content is 0.156g/L, and is qualified within the standard requirement of less than or equal to 2.0 g/L; the lead content is not detected, and is qualified; the cyanide content is 0.045mg/L, and is qualified within the standard requirement of less than or equal to 8.0 mg/L; the content of sodium cyclamate is not detected, and the sodium cyclamate is qualified; and the saccharin sodium is not detected and is qualified.
2.5 conclusion
The preparation process of the white ginseng fungus health wine is researched by single factor and orthogonal tests, and the optimal addition amounts are as follows: 50g/L of white ginseng fungus, 30g/L of medlar and 25g/L of white granulated sugar. The physical and chemical indexes and the sanitary indexes of the white ginseng fungus health wine prepared under the optimal process conditions meet the national standard, and the white ginseng fungus health wine has health preserving and medicinal effects.
While the invention has been described in detail in the foregoing general description, embodiments and experiments, it will be apparent to those skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. The white ginseng fungus health wine is characterized by comprising the following raw materials in parts by weight: 40-60 parts of white ginseng fungus, 20-40 parts of medlar, 15-25 parts of white granulated sugar and 800-1200 parts of base wine.
2. The white ginseng fungus health wine according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 45-55 parts of white ginseng fungus, 25-35 parts of medlar, 20-25 parts of white granulated sugar and 900-1100 parts of base wine.
3. The white ginseng fungus health wine according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 50 parts of white ginseng fungus, 30 parts of medlar, 25 parts of white granulated sugar and 1000 parts of base wine.
4. A white ginseng fungus health wine according to any one of claims 1-3, wherein the base wine is any one of sorghum wine or distilled wine, and has an alcoholicity of 45-55% vol.
5. A method for preparing the white ginseng fungus health wine according to any one of claims 1 to 3, comprising the following steps:
(1) Selecting fresh white ginseng bacteria which are not yellow and have moderate leaves, removing impurities on the base parts of the fresh white ginseng bacteria, cleaning the fresh white ginseng bacteria, and drying the fresh white ginseng bacteria at constant temperature until the water content is lower than 8%; selecting clean medlar, and drying at constant temperature until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a container, adding base wine, and leaching for 10-30d at normal temperature to obtain leached wine;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and placing in a storage warehouse at 20-25 ℃ for 21-35d to obtain pre-mixed liquor;
(4) Adding 0.05-0.15g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing for 2-4 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
6. The preparation method of the white ginseng fungus health wine according to claim 5, which is characterized by comprising the following steps:
(1) Selecting fresh white ginseng bacteria which are not yellow and have moderate leaves, removing impurities on the base parts of the fresh white ginseng bacteria, cleaning the fresh white ginseng bacteria, and drying the fresh white ginseng bacteria at constant temperature until the water content is lower than 8%; selecting clean medlar, and drying at constant temperature until the moisture is lower than 6%;
(2) Placing the dried white ginseng fungus and medlar in the step (1) into a container, adding base wine, and leaching for 15d at normal temperature to obtain leached wine;
(3) Adding white granulated sugar into the leaching liquor obtained in the step (2), uniformly mixing, and storing in a storage warehouse at 25 ℃ for 28d to obtain pre-mixed liquor;
(4) Adding 0.1g of chitosan into the pre-mixed liquor obtained in the step (3) according to each 1 liter of pre-mixed liquor, filtering, then placing the pre-mixed liquor into a liquor storage device, and warehousing and storing the pre-mixed liquor for 3 months to obtain a primary product health preserving liquor;
(5) Filtering the primary health wine obtained in the step (4) until the primary health wine is clear and transparent, canning, packaging and checking.
7. The method according to any one of claims 5 or 6, wherein the constant temperature in step (1) is: 50-60 ℃.
8. The method according to claim 7, wherein the constant temperature in step (1) is: 50 ℃.
9. The method according to any one of claims 5 or 6, wherein the container in step (3) is any one of a ceramic pot and a glass pot.
10. The method of claim 9, wherein the container in step (3) is a glass can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311656037.5A CN117660140A (en) | 2023-12-05 | 2023-12-05 | White ginseng fungus health wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311656037.5A CN117660140A (en) | 2023-12-05 | 2023-12-05 | White ginseng fungus health wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117660140A true CN117660140A (en) | 2024-03-08 |
Family
ID=90066520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311656037.5A Pending CN117660140A (en) | 2023-12-05 | 2023-12-05 | White ginseng fungus health wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117660140A (en) |
-
2023
- 2023-12-05 CN CN202311656037.5A patent/CN117660140A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107083309A (en) | A kind of composition with health maintenance effect and the health preserving wine and the preparation method and application of health preserving wine formed by its preparation | |
| CN104938890B (en) | A kind of orange vinegar jelly and its processing method | |
| CN104611181B (en) | Method for making Lycium ruthenicum Murr and grape blended black rice wine | |
| CN104531451B (en) | A kind of low temperature multistage fermented type fruit ferment barley wine and preparation method thereof | |
| CN102746977A (en) | Plum wine and preparation method thereof | |
| CN104605438B (en) | A kind of health beverage of invigorating the spleen and regulating the stomach and preparation method thereof | |
| CN105368633A (en) | Brewing technology of strawberry wine and strawberry wine prepared through brewing technology | |
| CN104673608A (en) | Preparation method for moringa oleifera health wine | |
| KR101320580B1 (en) | Method for Preparing Yam Alcohol Containing Polished Barley | |
| CN106509645A (en) | Jasmine flower green bean cakes and production method thereof | |
| CN109222049A (en) | A kind of pericarpium zanthoxyli schinifolii flavor chilli sauce and preparation method thereof | |
| CN101113402B (en) | Reflux liquor method for making longan aromatic vinegar | |
| CN104630011A (en) | Preparation method of low-alcohol black wolfberry-back bean-black fungus drink | |
| KR101676435B1 (en) | Manufacturing method of functional soybean paste and low salt soybean sauce having improved keeping stability manufactured by the same method | |
| CN110074393A (en) | A kind of speed bubble instant tremella and preparation method thereof | |
| CN117660140A (en) | White ginseng fungus health wine and preparation method thereof | |
| CN115590124A (en) | Preparation method of soft pear compound beverage | |
| CN104232393A (en) | White grape wine containing spirulina | |
| CN105602797A (en) | Maca fermented wine and preparation method thereof | |
| CN111264822A (en) | Physalis alkekengi and hawthorn compound jam and preparation method thereof | |
| CN105154301A (en) | Sea-buckthorn fruit juice cocktail and preparing method thereof | |
| CN105901444B (en) | Health green plum drink and preparing method thereof | |
| CN109504584A (en) | A kind of the brewing formula and its technique of orange fruit wine | |
| CN104419588A (en) | Enteromorpha cherry fermented wine | |
| KR101322931B1 (en) | Method for Preparing Wild Grape Alcohol Containing Polished Barley |
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 |