CN1322106C - Yellow wine containing gamma amino butyric acid and brewage method - Google Patents
Yellow wine containing gamma amino butyric acid and brewage method Download PDFInfo
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- CN1322106C CN1322106C CNB200410093132XA CN200410093132A CN1322106C CN 1322106 C CN1322106 C CN 1322106C CN B200410093132X A CNB200410093132X A CN B200410093132XA CN 200410093132 A CN200410093132 A CN 200410093132A CN 1322106 C CN1322106 C CN 1322106C
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Abstract
The present invention provides yellow wine containing gamma-amino butyric acid and a brewage method of the yellow wine. The method comprises the following steps: sprouted cargo rice is used as a raw material, and the yellow wine containing gamma-amino butyric acid is obtained by immersing the rice, steaming the rice, leading the rice to fall into a cylinder, fermenting the rice for the first time, filling a jar, fermenting the rice for the second time and brewing wine. Technical conditions of the brewage method of the yellow wine containing the gamma-amino butyric acid of the present invention are easily controlled, the operation is simple, and the cost is low. The brewed yellow wine has mellow taste and thick fragrance and contains 100 to 600 ppm of gamma-amino butyric acid. The yellow wine has multiple health care functions.
Description
(1) technical field
The present invention relates to a kind of yellow rice wine and brewing method thereof, especially a kind of yellow rice wine and brewing method thereof that contains γ-An Jidingsuan.
(2) background technology
γ-An Jidingsuan (GABA) is a kind of active skull cap components, is distributed widely in the animal and plant body.Plant all contains GABA in seed, rhizome and the tissue juice as Macroptilium, ginseng genus, herbal medicine etc.In animal body, GABA almost only is present in the nervous tissue, and wherein the content in the cerebral tissue is approximately 0.1～0.6mg/g tissue, and immunology studies show that the zone that its concentration is the highest is a black substance in the brain.GABA studies comparatively deep a kind of important inhibitory nerve mediator at present, and it participates in multiple Metabolic activity, has very high physiologically active.
Research and the application of GABA in food starts from 20th century the mid-80, and application product is representative with tea drinks in Japan Gabaron.Recently, Japanese scientist utilizes the functional food ingredient that is rich in GABA of development of raw materials manufacturings such as Rice plumule, has been widely used in the goods such as beverage, jam, cake, biscuit, food flavouring.Also has report in addition, the food ingredients that is rich in GABA that Applied Biotechnology is made high density GABA beverage and utilized making such as milk-acid bacteria, all directly conduct or be used for the functional food of hypertension, enhancement brain function and liver function.In China, the research and development of relevant GABA food report is few, remains to be researched and developed energetically.
Yet there are no the report of the yellow rice wine that contains γ-An Jidingsuan.
(3) summary of the invention
The present invention is for a kind of yellow rice wine and brewing method thereof that contains γ-An Jidingsuan is provided.
For reaching goal of the invention the technical solution used in the present invention be:
A kind of yellow rice wine that contains γ-An Jidingsuan, the alpha-aminobutyric acid content in the described yellow rice wine are 100-600ppm.Further, the alpha-aminobutyric acid content in the described yellow rice wine is 300～600ppm.
Brewage the described method that contains the yellow rice wine of γ-An Jidingsuan, described method is to be the raw material yellow rice wine brewage with the sprout brown rice.
Described sprout brown rice step in the following order is prepared:
(1) soak: brown rice is immersed in the water of 8～42 ℃ of glucose quality content 0.001～3%, total free aminoacids mass content 0.001～5%, water temperature and soaks 5～72h; Soak time is regulated according to water temperature, and water temperature height then soak time is short, otherwise then soak time is long;
(2) sprout: be incubated down at 22～35 ℃ then and make its germination; Germination temperature is preferably 27～32 ℃, stops to germinate when the length of sprouting is 0.5mm to 1mm;
(3) deodorizing: interpolation accounts for the wine base of mixture quality 0.001～2% or 0.001～3% vinasse carry out deodorizing;
(4) drying: temperature is carried out drying and dehydrating in 40～60 degree, dehydration promptly gets described sprout brown rice to moisture below 15%.
Concrete, the described brewing method that contains the yellow rice wine of γ-An Jidingsuan is to be raw material with the sprout brown rice, makes the described yellow rice wine that contains γ-An Jidingsuan by following sequential steps:
(1) soak rice: sprout brown rice was immersed in the water that is added with protective material 0.4～50mg/100mL 15～18 days, and described protective material is the mixture of lactic acid, nicotinic acid, glycine arbitrary proportion;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 60～70 ℃, pour in the vat of putting clear water well, meal and water are mixed, pour wheat koji, fermented glutinous rice and pulp-water more successively into, stir the hub disk cylinder;
(4) primary fermentation: the 40～80h that in vat, ferments, rake is driven 2～4 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented under 15～25 ℃ 45～60 days;
(7) press wine: separate with the residue that wood presses or machine presses after making wine and fermenting, just obtain the described yellow rice wine that contains γ-An Jidingsuan.
Described wheat koji is to be that feedstock production obtains with wheat and sprout brown rice.
Described wheat koji step in the following order prepares:
(1) crushing: wheat and sprout brown rice are rolled into 3～4, and wheat is 2～4: 1 with the sprout brown rice weight ratio that is rich in γ-An Jidingsuan;
(2) mix song: grating wheat, the grain of rice are packed into mix bent machine, every 25kg wheat, the grain of rice add water 4～7kg, turn, and make to mix;
(3) step on song, cut song: mix song and pour in the case and shakeout, step on, remove the case shell, dice to not scattering;
(4) repeatedly bent: as to change T-shaped, make mycelia breeding growth;
(5) heat-preservation fermentation: paddy skin and bamboo cover are spread in ground after the sterilization of bent room, close the doors and windows after song is entered the room, and strengthen insulation, take down the insulation thing after 3 days, continue fermentation 10～30 days;
(6) warpage drying: the wheat koji that ferments is changed into groined type, and air seasoning promptly gets described wheat koji.
Concrete, the brewing method of described yellow rice wine step in the following order carries out:
(1) soak rice: sprout brown rice was immersed in the water that is added with protective material 0.4～50mg/100mL 15～18 days, and described protective material is lactic acid, nicotinic acid, 1: 1: 1 mixture of glycine mass ratio;
(2) steamed rice: impregnated sprout brown rice is cooked with steaming kier or meal braizing machine;
(3) cylinder that falls: make the meal product temperature that cooks drop to 65 ℃, pour in the vat of putting clear water well, meal and water are mixed, pour wheat koji, fermented glutinous rice and pulp-water more successively into, stir the hub disk cylinder, the wheat koji quality is 5～18% of a used sprout brown rice quality;
(4) primary fermentation: the 60h that in vat, ferments, rake is driven 3 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented 60 days under 20～25 ℃;
(7) press wine: separate with the residue that wood presses or machine presses after making wine and fermenting, just obtain the described yellow rice wine that contains γ-An Jidingsuan.
Of the present inventionly contain the yellow rice wine of γ-An Jidingsuan and the beneficial effect of brewing method is mainly reflected in: (1) processing condition are easy to control, and simple to operate, cost is low; (2) gained yellow rice wine flavor alcohol is aromatic and contain the γ-An Jidingsuan of 100～600ppm, has plurality of health care functions.
(4) embodiment
The present invention is described further below in conjunction with specific embodiment:
Embodiment 1: the preparation of sprout brown rice
Step is as follows:
(1) soak: 125kg brown rice is immersed in the 350kg water of 42 ℃ of glucose quality content 3%, total free aminoacids mass content 5%, water temperature and soaks 10h, described total free aminoacids is the mixture of halfcystine and glycine, and the halfcystine mass content is 40% in the described total free aminoacids.
(2) sprout: then 22 ℃ down insulation make its germination, when the length of sprouting stops to sprout during for 0.3mm;
(3) deodorizing: the wine base that adds 0.2kg carries out deodorizing;
(4) drying: drying and dehydrating promptly gets described sprout brown rice to moisture below 15%.Record that alpha-aminobutyric acid content is 6.5mg/100g in the gained sprout brown rice.
Embodiment 2: the preparation of sprout brown rice
Step is as follows:
(1) soak: 125kg brown rice is immersed in the 350kg water of 16 ℃ of glucose quality content 3%, total free aminoacids mass content 5%, water temperature and soaks 10h, described total free aminoacids is the mixture of halfcystine and glycine, and the halfcystine mass content is 40% in the described total free aminoacids.
(2) sprout: then 22 ℃ down insulation make its germination, when the length of sprouting stops to sprout during for 0.5mm;
(3) deodorizing: the wine base that adds 0.2kg carries out deodorizing;
(4) drying: drying and dehydrating promptly gets described sprout brown rice to moisture below 15%.Record that alpha-aminobutyric acid content is 11.2mg/100g in the gained sprout brown rice.
Embodiment 3: the preparation of sprout brown rice
Step is as follows:
(1) soak: 125kg brown rice is immersed in the 350kg water of 25 ℃ of glucose quality content 2.8%, total free aminoacids mass content 0.5%, water temperature and soaks 48h; Described total free aminoacids is the mixture of halfcystine and L-glutamic acid, and the halfcystine mass content is 5 0% in the described total free aminoacids.
(2) sprout: then 30 ℃ down insulation make its germination, when the length of sprouting stops to sprout during for 0.8mm;
(3) deodorizing: the wine base that adds 0.36kg carries out deodorizing;
(4) drying: drying and dehydrating promptly gets described sprout brown rice to moisture below 15%; Record that alpha-aminobutyric acid content is 16.0mg/100g in the gained sprout brown rice.
Embodiment 4: the preparation of wheat koji
Step is as follows:
(1) crushing: wheat and sprout brown rice are rolled into 3～4, and wheat and sprout brown rice weight ratio are 4: 1;
(2) mix song: grating wheat, the grain of rice are packed into mix bent machine, every 25kg wheat, the grain of rice add water 4kg, turn, and make to mix;
(3) step on song, cut song: mix song and pour in the case and shakeout, step on, remove the case shell, dice to not scattering;
(4) repeatedly bent: as to change T-shaped, make mycelia breeding growth;
(5) heat-preservation fermentation: paddy skin and bamboo cover are spread in ground after the sterilization of bent room, close the doors and windows after song is entered the room, and strengthen insulation with cotton-wool, take down the insulation thing after 3 days, continue fermentation 10 days;
(6) warpage drying: the wheat koji that ferments is changed into groined type, and air seasoning promptly gets described wheat koji.
Embodiment 5: the preparation of wheat koji
Step is as follows:
(1) crushing: wheat and sprout brown rice are rolled into 3～4, and wheat and sprout brown rice weight ratio are 2: 1;
(2) mix song: the grating wheat grain of rice is packed into mix bent machine, every 25kg wheat grain of rice adds water 7kg, turns, and makes to mix;
(3) step on song, cut song: mix song and pour in the case and shakeout, step on, remove the case shell, dice to not scattering;
(4) repeatedly bent: as to change T-shaped, make mycelia breeding growth;
(5) heat-preservation fermentation: paddy skin and bamboo cover are spread in ground after the sterilization of bent room, close the doors and windows after song is entered the room, and strengthen insulation, take down the insulation thing after 3 days, continue fermentation 30 days;
(6) warpage drying: the wheat koji that ferments is changed into groined type, and air seasoning promptly gets described wheat koji.
Embodiment 6: the brewageing of yellow rice wine that contains γ-An Jidingsuan
Step is as follows:
(1) soak rice: 125kg was immersed in the 350kg water that is added with protective material 50mg/100mL 15 days by embodiment 1 method gained sprout brown rice, and described protective material is lactic acid, nicotinic acid, 1: 1: 1 mixture of glycine quality;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 65 ℃, pour in the vat of putting clear water 140kg well, meal and water are mixed, pour embodiment 4 gained wheat koji 20kg, fermented glutinous rice 20kg and pulp-water 25kg more successively into, stir the hub disk cylinder;
(4) primary fermentation: the 60h that in vat, ferments, rake is driven 3 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented 60 days under 15～25 ℃;
(7) press wine: the residue that presses after making wine and fermenting with wood separates, and just obtains the yellow rice wine of the described 150ppm of containing γ-An Jidingsuan.
Embodiment 7: the brewageing of yellow rice wine that contains γ-An Jidingsuan
Step is as follows:
(1) soak rice: 125kg was immersed in the 350kg water that is added with protective material 35mg/100mL 18 days by embodiment 1 method gained sprout brown rice, and described protective material is lactic acid, nicotinic acid, 1: 3: 2 mixture of glycine quality;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 60 ℃, pour in the vat of putting clear water 140kg well, meal and water are mixed, pour embodiment 4 gained wheat koji 20kg, fermented glutinous rice 20kg and pulp-water 20kg more successively into, stir the hub disk cylinder;
(4) primary fermentation: the 80h that in vat, ferments, rake is driven 4 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented 60 days under 15～25 ℃;
(7) press wine: the residue that presses after making wine and fermenting with machine separates, and just obtains the yellow rice wine of the described 190ppm of containing γ-An Jidingsuan.
Embodiment 8: the brewageing of yellow rice wine that contains γ-An Jidingsuan
Step is as follows:
(1) soak rice: 125kg was immersed in the 350kg water that is added with protective material 50mg/100mL 17 days by embodiment 2 method gained sprout brown rices, and described protective material is lactic acid, nicotinic acid, 2: 1: 4 mixture of glycine quality;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 70 ℃, pour in the vat of putting clear water 140kg well, meal and water are mixed, pour embodiment 4 gained wheat koji 18kg, fermented glutinous rice 18kg and pulp-water 20kg more successively into, stir the hub disk cylinder;
(4) primary fermentation: the 60h that in vat, ferments, rake is driven 3 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented 50 days under 15～25 ℃;
(7) press wine: the residue that presses after making wine and fermenting with machine separates, and just obtains the yellow rice wine of the described 370ppm of containing γ-An Jidingsuan.
Embodiment 9: the brewageing of yellow rice wine that contains γ-An Jidingsuan
Step is as follows:
(1) soak rice: 125kg was immersed in the 350kg water that is added with protective material 0.5mg/100mL 16 days by embodiment 2 method gained sprout brown rices, and described protective material is lactic acid, nicotinic acid, 1: 2: 1 mixture of glycine quality;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 65 ℃, pour in the vat of putting clear water 140kg well, meal and water are mixed, pour embodiment 5 gained wheat koji 18kg, fermented glutinous rice 18kg and pulp-water 20kg more successively into, stir the hub disk cylinder;
(4) primary fermentation: the 70h that in vat, ferments, rake is driven 3 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented 50 days under 15～25 ℃;
(7) press wine: the residue that presses after making wine and fermenting with wood separates, and just obtains the yellow rice wine of the described 400ppm of containing γ-An Jidingsuan.
Embodiment 10: the brewageing of yellow rice wine that contains γ-An Jidingsuan
Step is as follows:
(1) soak rice: 125kg was immersed in the 350kg water that is added with protective material 15mg/100mL 15 days by embodiment 3 method gained sprout brown rices, and described protective material is lactic acid, nicotinic acid, 1: 1: 1 mixture of glycine quality;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 70 ℃, pour in the vat of putting clear water 140kg well, meal and water are mixed, pour embodiment 4 gained wheat koji 18kg, fermented glutinous rice 20kg and pulp-water 20kg more successively into, stir the hub disk cylinder;
(4) primary fermentation: the 50h that in vat, ferments, rake is driven 2 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented 60 days under 15～25 ℃;
(7) press wine: the residue that presses after making wine and fermenting with wood separates, and just obtains the yellow rice wine of the described 560ppm of containing γ-An Jidingsuan.
Embodiment 11: the brewageing of yellow rice wine that contains γ-An Jidingsuan
Step is as follows:
(1) soak rice: 125kg was immersed in the 350kg water that is added with protective material 20mg/100mL 16 days by embodiment 3 method gained sprout brown rices, and described protective material is lactic acid, nicotinic acid, 1: 2: 1 mixture of glycine quality;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 65 ℃, pour in the vat of putting clear water 140kg well, meal and water are mixed, pour embodiment 3 gained wheat koji 18kg, fermented glutinous rice 18kg and pulp-water 20kg more successively into, stir the hub disk cylinder;
(4) primary fermentation: the 60h that in vat, ferments, rake is driven 2 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented 60 days under 15～25 ℃;
(7) press wine: the residue that presses after making wine and fermenting with wood separates, and just obtains the yellow rice wine of the described 600ppm of containing γ-An Jidingsuan.
Claims (6)
1. a yellow rice wine that contains γ-An Jidingsuan is characterized in that the alpha-aminobutyric acid content in the described yellow rice wine is 400～600ppm; The described yellow rice wine that contains γ-An Jidingsuan is raw material with the sprout brown rice, is made by following sequential steps:
(1) soak rice: sprout brown rice was immersed in the water that is added with protective material 0.4～50mg/100mL 15～18 days, and described protective material is the mixture of lactic acid, nicotinic acid, glycine arbitrary proportion;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 60～70 ℃, pour in the vat of putting clear water well, meal and water are mixed, pour wheat koji, fermented glutinous rice and pulp-water more successively into, stir the hub disk cylinder, the wheat koji quality is 5～18% of a used sprout brown rice quality;
(4) primary fermentation: the 40～80h that in vat, ferments, rake is driven 2～4 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented under 15～25 ℃ 45～60 days;
(7) press wine: separate with the residue that wood presses or machine presses after making wine and fermenting, make to obtain the described yellow rice wine that contains γ-An Jidingsuan.
2. the yellow rice wine that contains γ-An Jidingsuan as claimed in claim 1 is characterized in that the alpha-aminobutyric acid content in the described yellow rice wine is 600ppm.
3. brewage the method that contains the yellow rice wine of γ-An Jidingsuan as claimed in claim 1 or 2, it is characterized in that described method is is raw material with the sprout brown rice, makes the described yellow rice wine that contains γ-An Jidingsuan by following sequential steps:
(1) soak rice: sprout brown rice was immersed in the water that is added with protective material 0.4～50mg/100mL 15～18 days, and described protective material is the mixture of lactic acid, nicotinic acid, glycine arbitrary proportion;
(2) steamed rice: impregnated sprout brown rice is cooked;
(3) cylinder that falls: make the meal product temperature that cooks drop to 60～70 ℃, pour in the vat of putting clear water well, meal and water are mixed, pour wheat koji, fermented glutinous rice and pulp-water more successively into, stir the hub disk cylinder, the wheat koji quality is 5～18% of a used sprout brown rice quality;
(4) primary fermentation: the 40～80h that in vat, ferments, rake is driven 2～4 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented under 15～25 ℃ 45～60 days;
(7) press wine: separate with the residue that wood presses or machine presses after making wine and fermenting, just obtain the described yellow rice wine that contains γ-An Jidingsuan.
4. the brewing method of the yellow rice wine of γ-An Jidingsuan as claimed in claim 3 is characterized in that described wheat koji is is that feedstock production obtains with wheat and sprout brown rice.
5. the brewing method of the yellow rice wine of γ-An Jidingsuan as claimed in claim 3, it is characterized in that described wheat koji in the following order step prepare:
(1) crushing: wheat and sprout brown rice are rolled into 3～4, and wheat and sprout brown rice weight ratio are 2～4: 1;
(2) mix song: grating wheat, the grain of rice are packed into mix bent machine, every 25kg wheat, the grain of rice add water 4～7kg, turn, and make to mix;
(3) step on song, cut song: mix song and pour in the case and shakeout, step on, remove the case shell, dice to not scattering;
(4) repeatedly bent: as to change T-shaped, make mycelia breeding growth;
(5) heat-preservation fermentation: paddy skin and bamboo cover are spread in ground after the sterilization of bent room, close the doors and windows after song is entered the room, and strengthen insulation, take down the insulation thing after 3 days, continue fermentation 10～30 days;
(6) warpage drying: the wheat koji that ferments is changed into groined type, and air seasoning promptly gets described wheat koji.
6. as the described brewing method that contains the yellow rice wine of γ-An Jidingsuan of one of claim 3～5, it is characterized in that described method in order step carry out:
(1) soak rice: the rice that is rich in γ-An Jidingsuan was immersed in the water that is added with protectant, acidity 0.4～50mg/100mL 15～18 days, and described protective material is lactic acid, nicotinic acid, 1: 1: 1 mixture of glycine mass ratio;
(2) steamed rice: impregnated rice is cooked with steaming kier or meal braizing machine;
(3) cylinder that falls: make the meal product temperature that cooks drop to 65 ℃, pour in the vat of putting clear water well, meal and water are mixed, pour wheat koji, fermented glutinous rice and pulp-water more successively into, stir the hub disk cylinder, the wheat koji quality is 5～18% of the used rice quality that is rich in γ-An Jidingsuan;
(4) primary fermentation: the 60h that in vat, ferments, rake is driven 3 times in the centre;
(5) irritate altar: after in vat, stirring, divide to be filled in the big altar;
(6) secondary fermentation: in altar, fermented 60 days under 20～25 ℃;
(7) press wine: separate with the residue that wood presses or machine presses after making wine and fermenting, just obtain the described yellow rice wine that contains γ-An Jidingsuan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB200410093132XA CN1322106C (en) | 2004-12-14 | 2004-12-14 | Yellow wine containing gamma amino butyric acid and brewage method |
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| CNB200410093132XA CN1322106C (en) | 2004-12-14 | 2004-12-14 | Yellow wine containing gamma amino butyric acid and brewage method |
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| CN1660991A CN1660991A (en) | 2005-08-31 |
| CN1322106C true CN1322106C (en) | 2007-06-20 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100415119C (en) * | 2005-10-13 | 2008-09-03 | 南京农业大学 | Method for producing gamma-aminobutyric acid enriched high milled rice, and product thereof |
| CN101134934B (en) * | 2007-08-27 | 2010-08-25 | 江南大学 | Method for producing gamma-reanal enriching yellow rice wine |
| CN104046540A (en) * | 2014-05-29 | 2014-09-17 | 浙江塔牌绍兴酒有限公司 | Method for controlling GABA ingredient to stably participate in manual yellow rice wine fermentation |
| CN105085289A (en) * | 2015-07-18 | 2015-11-25 | 常州大学 | Method for extracting concentrate mainly containing gamma-aminobutyric acid from germinated rice |
| CN105886229A (en) * | 2016-06-02 | 2016-08-24 | 沈红娟 | Environment-friendly brewing technology of rice wine |
| CN114989919B (en) * | 2022-07-01 | 2023-08-11 | 江西省农业科学院农产品质量安全与标准研究所 | Yellow wine and production method thereof |
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2004
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Non-Patent Citations (3)
| Title |
|---|
| 科学认识黄酒的保健养生功能 谢广发等，中国酿造，第2004卷第1期 2004 * |
| 糙米发芽工艺的研究 黄迪芳等，食品科技，第2004卷第11期 2004 * |
| 糙米发芽工艺的研究 黄迪芳等，食品科技，第2004卷第11期 2004;科学认识黄酒的保健养生功能 谢广发等，中国酿造，第2004卷第1期 2004 * |
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