CN1603399A - Cactus wine and its making method - Google Patents
Cactus wine and its making method Download PDFInfo
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- CN1603399A CN1603399A CN 200410060717 CN200410060717A CN1603399A CN 1603399 A CN1603399 A CN 1603399A CN 200410060717 CN200410060717 CN 200410060717 CN 200410060717 A CN200410060717 A CN 200410060717A CN 1603399 A CN1603399 A CN 1603399A
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Abstract
The invention provides a kind of cactus liquor, this liquor by the below raw material allocated proportion (weight share), rice 40~50, cactus juice 200~230, honey 9~13, fermentation mold mushroom spawn 1~1.5, after soaks the rice watering, ferments together with other raw materials makes, this invention makes with the cactus pure raw juice for the main raw material drinks with the liquor, because uses in the manufacture process is the normal temperature fermentation method, on the liquor maintained cactus's original flavor, maintained the cactus original nutrition ingredient and the unique vanilla smell, Has falls the blood pressure, falls the blood fats, falls the blood sugar, anti- is senile, the anti- radiation, the anti- cancer, the sterilization analgesia, recuperates effect and so on stomach. Drinks for a long time with may achieve the health care builds up strength, the enhancement immunity, recuperates the organism, prevents disease treats an illness, prolongs the life the goal, is a kind of more ideal pure natural green drinks with the liquor. The invention cactus liquor concurrently has the ratafia, the white liquor, the fermentation yellow wine merit, smooth stirs up to the human body, also production craft simple, its cost low, is easy to store up.
Description
Technical field
The present invention relates to that a kind of to be main raw material with Radix et Caulis Opuntiae Dillenii fumet drink wine and manufacture method through what fermentation was made.
Background technology
Wine is a kind of drink that China people like, fruit wine, liquor, fermentation yellow rice wine etc. are arranged, and liquor is higher because of its alcohol number of degrees, and the impariment of the liver that easily injures one's stomach of drink is brought infringement to the person, and complex manufacturing; Fruit wine, though nutritious, its cost is higher; The fermentation yellow rice wine is influenced by raw material, container, air, temperature etc. more, and it is more that assorted bacterium is infected chance, should not store.
Root and stem of Cholla is one of the most ancient vegetable variety, human edible existing nearly perpetual calender history, and its nutritive value exceeds various meats, grain and other draft vegetables far away.Root and stem of Cholla includes the necessary nutritive substance of human bodies such as multivitamin, amino acid, calcium, phosphorus, iron, and Baobi lotus, Kok Beattie cents, three paste rare medicinal components such as compounds, has effects such as hypotensive, reducing blood-fat, hypoglycemic, anti-ageing, the anti-width of cloth are penetrated, anticancer disease, anti-inflammatory analgesic, coordinating intestines and stomach.At present, cactus wine is many on the market forms with infusion, and its Root and stem of Cholla is medicinal and the nutrition effective component content is very few,
Summary of the invention
The object of the present invention is to provide a kind of nutritiously, can satisfy the new drink cactus wine of consumer healthcare's needs.
Another object of the present invention is to provide the manufacture method of above-mentioned cactus wine.
Technical program of the present invention lies in: this cactus wine is with following proportioning raw materials (weight part):
Rice 40~50, Radix et Caulis Opuntiae Dillenii juice 200~230, bacterial classification 1~1.5 sent out pure by honey 9~13.
After rice soaked, ferment and make with other raw material.
Said fermented bacterium is koji for uncooked material, complex ferment bacterial classification.
Complex ferment bacterial classification (weight %) is a koji for uncooked material 50%; Head mold song 20%; Yellow mould bent 10%; Cellulase 15%; Flavouring yeast 5%.
Complex ferment bacterial classification (weight %) is: koji for uncooked material 50%; Yellow mould bent 30%; Head mold song 20%.
Said rice is glutinous rice, rice, millet.
The manufacture method of cactus wine of the present invention is:
1. choosing fresh, clean Root and stem of Cholla peeling squeezes the juice stand-by;
2. choose that matter is soft, starch content is high, water content is low, do not have the rice of damaging by worms that goes rotten and soaked at normal temperatures 3~7 hours, the degree of soaking requires the grain of rice complete and rice is crisp, pinches a grain of rice powdering with finger, and water-intake rate is 20~30%, soak the back water dash drench clean;
3. will soak towards drenching clean rice, honey, fermented bacterium and put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 28 ± 3 ℃, under 28~35 ℃ of room temperatures, carry out thalline and hold up strong the cultivation 25~35 minutes, to handle Radix et Caulis Opuntiae Dillenii juice then and pack into and carry out diastatic fermentation in the cylinder, and drive rake after 24 hours and stir once, the top of elimination simultaneously colloidalmaterial, three harrow afterwards not restir, and whole fermentation period is 12~18 days;
4. the mash that ferments is squeezed, clarifies, crosses the leaching clear liquid and get finished product.
The Root and stem of Cholla that the present invention chooses is vegetative period in 90 ± 15 days, the Root and stem of Cholla of moisture content 60~80%.
Radix et Caulis Opuntiae Dillenii juice of the present invention can be put into container and decompose gum-treated with polygalacturonase before diastatic fermentation, and the amount of used polygalacturonase is 0.5~1% (weight) of Radix et Caulis Opuntiae Dillenii juice.
The technical process of making cactus wine is: soak rice-drip washing-dress cylinder-add honey-add bacterial classification-stir-hold up strong-add and handle afterwards Radix et Caulis Opuntiae Dillenii juice-diastatic fermentation-squeezing-clarification-filtration-finished product and put in storage.
The present invention has effects such as sterilization and disinfection because of elements such as contained microbiotic, formic acid in the honey that adds in the fermenting process, can prevent assorted bacterium dip-dye in the course of fermentation.
Cactus wine of the present invention (technical survey sample presentation name is called the fruit vegetable yellow wine class: cactus wine) technical indicator is:
1. Oranoleptic indicator:
Color and luster: orange-yellow to isabelline (slightly dark green), limpid transparent, the packaging vessel bottom allows small amount of precipitate.
Fragrance: have the distinctive sweet-smelling of cactus wine.
Taste: mellow, fresh and sweet tasty and refreshing, free from extraneous odour.
2. physical and chemical index:
Alcoholic strength (20 ℃), % (V/V) 〉=8.0
Total acid (with lactic acid juice), g/L 6.0~12.0
Total reducing sugar (with the grape syrup), g/L 20~60
Amino-acid nitrogen, g/L 〉=0.4
Aluminum oxide, g/L≤1.0
Aluminium (with Pb juice), mg/L≤0.5
Copper (with Cu juice), mg/L≤0.5
Arsenic (with AS juice), mg/L≤0.5
Total plate count, cfu/ml.≤50
Coliform, MNP/100ml≤3
Aflatoxin B1, μ g/L≤5
3. sanitary index:
Sanitary index meets fermented wine CB/T2758-1981 regulation.
Root and stem of Cholla of the present invention is drunk wine, and color and luster is vivid, the wine body is mellow, mouthfeel is moderate, has kept the original nutrition of Root and stem of Cholla and unique hay-scented smell.Have effects such as hypotensive, reducing blood-fat, hypoglycemic, anti-ageing, the anti-width of cloth are penetrated, anticancer disease, anti-inflammatory analgesic, coordinating intestines and stomach.Long-term drinking can reach health body-building, and enhancing immunity, the purpose of nursing one's health human body, preventing and curing diseases, promote longevity are that a kind of comparatively ideal fully natural green is drunk wine.
With the pure Normal juice of Root and stem of Cholla is the wine of drinking of main raw material manufacturing, because what adopt in making processes is the normal temperature fermentation method, the original local flavor that has kept Root and stem of Cholla on the wine product, cactus wine of the present invention has the advantage of fruit wine, liquor, fermentation yellow rice wine concurrently, compare with distilling liquor, non-stimulated and production technique is simple to human body, reduce technology about 70%; Compare with fruit wine, its cost is low, reduces cost about 30%; Compare with the fermentation yellow rice wine, easily store.
Embodiment
Embodiment 1
1. choosing fresh, clean, rotten, vegetative period of do not have going rotten squeezes the juice stand-by 90 days, the Root and stem of Cholla peeling of moisture content 60~80%;
2. get 200 kilograms of Radix et Caulis Opuntiae Dillenii juices, before diastatic fermentation, put into container and decompose gum-treated for 1 kilogram with polygalacturonase;
3. choose that matter is soft, starch content is high, water content is low, do not have 50 kilograms of the polished rices of damaging by worms of going rotten, be soaked in water, make it abundant suction, water level exceeds grain of rice 18cm, soaked at normal temperatures 5 hours, the degree of soaking requires the grain of rice complete and rice is crisp, pinches a grain of rice powdering with finger, water-intake rate is 28%, soaks the back water and dashes pouring totally;
4. will soak towards drenching clean rice, 12 kilograms of honey, 1.2 kilograms of fermented bacteriums and put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 30 ℃, under 28~35 ℃ of room temperatures, carry out thalline and hold up strong the cultivation 25 minutes, the Radix et Caulis Opuntiae Dillenii juice that will decompose gum-treated is then packed into and is carried out diastatic fermentation in the cylinder, drives rake after 24 hours and stirs once, the top of elimination simultaneously colloidalmaterial, three harrow afterwards not restir, and whole fermentation period is 15 days;
5. the mash that ferments is squeezed, clarifies, crosses the leaching clear liquid and get finished product.
Used fermented bacterium is complex ferment bacterial classification (weight): koji for uncooked material 50%, head mold song 20%, yellow mould bent 10%, cellulase 15%, flavouring yeast 5%.
The cactus wine of preparation, alcoholic strength (20 ℃), % (V/V) 9.3; Total acid (with lactic acid juice) g/L11.4; Total reducing sugar (with the grape syrup) g/L 42.
Embodiment 2
1. choosing fresh, clean, rotten, vegetative period of do not have going rotten squeezes the juice stand-by 90 days, the Root and stem of Cholla peeling of moisture content 60~80%;
2. get 200 kilograms of Radix et Caulis Opuntiae Dillenii juices, before diastatic fermentation, put into container and decompose gum-treated for 1.1 kilograms with polygalacturonase;
3. choose that look white, matter is soft, starch content is high, water content is low, do not have 45 kilograms of the quality glutinous rice of damaging by worms of going rotten, be soaked in water, make it abundant suction, water level exceeds grain of rice 20cm, soaked at normal temperatures 3 hours, the degree of soaking requires the grain of rice complete and rice is crisp, pinches a grain of rice powdering with finger, water-intake rate is 30%, soaks the back water and dashes pouring totally;
4. will soak towards drenching clean glutinous rice, 10 kilograms of honey, 1 kilogram of fermented bacterium and put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 32 ℃, under 28~35 ℃ of room temperatures, carry out thalline and hold up strong the cultivation 25 minutes, the Radix et Caulis Opuntiae Dillenii juice that will decompose gum-treated is then packed into and is carried out diastatic fermentation in the cylinder, drives rake after 24 hours and stirs once, the top of elimination simultaneously colloidalmaterial, three harrow afterwards not restir, and whole fermentation period is 14 days (used complex ferment bacterial classification is with embodiment 1);
5. the mash that ferments is squeezed, clarifies, crosses the leaching clear liquid and get finished product.
The cactus wine of preparation, alcoholic strength (20 ℃), % (V/V) 11.8; Total acid (with lactic acid juice) g/L9.2; Total reducing sugar (with the grape syrup) g/L 39.
Embodiment 3
1. choosing fresh, clean, rotten, vegetative period of do not have going rotten squeezes the juice stand-by 90 days, the Root and stem of Cholla peeling of moisture content 60~80%;
2. get 230 kilograms of Radix et Caulis Opuntiae Dillenii juices, before diastatic fermentation, put into container and decompose gum-treated for 1.5 kilograms with polygalacturonase;
3. choose that look white, matter is soft, starch content is high, water content is low, do not have 50 kilograms of the quality glutinous rice of damaging by worms of going rotten, be soaked in water, make it abundant suction, water level exceeds grain of rice 20cm, soaked at normal temperatures 5 hours, the degree of soaking requires the grain of rice complete and rice is crisp, pinches a grain of rice powdering with finger, water-intake rate is 30%, soaks the back water and dashes pouring totally;
4. will soak towards drenching clean glutinous rice, 13 kilograms of honey, 1.1 kilograms of fermented bacteriums and put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 30 ℃, under 28~35 ℃ of room temperatures, carry out thalline and hold up strong the cultivation 28 minutes, the Radix et Caulis Opuntiae Dillenii juice that will decompose gum-treated is then packed into and is carried out diastatic fermentation in the cylinder, drives rake after 24 hours and stirs once, the top of elimination simultaneously colloidalmaterial, three harrow afterwards not restir, and whole fermentation period is 17 days;
5. the mash that ferments is squeezed, clarifies, crosses the leaching clear liquid and get finished product.
Used fermented bacterium (used complex ferment bacterial classification is with embodiment 1)
The cactus wine of preparation, alcoholic strength (20 ℃), % (V/V) 10.4; Total acid (with lactic acid juice) g/L9.6; Total reducing sugar (with the grape syrup) g/L 36.
Embodiment 4
1. choosing fresh, clean, rotten, vegetative period of do not have going rotten squeezes the juice stand-by 90 days, the Root and stem of Cholla peeling of moisture content 60~80%;
2. get 200 kilograms of Radix et Caulis Opuntiae Dillenii juices, before diastatic fermentation, put into container and decompose gum-treated for 1.2 kilograms with polygalacturonase;
3. choose that matter is soft, starch content is high, water content is low, do not have 50 kilograms of the millets of damaging by worms of going rotten, be soaked in water, make it abundant suction, water level exceeds grain of rice 17cm, soaked at normal temperatures 7 hours, the degree of soaking requires the grain of rice complete and rice is crisp, pinches a grain of rice powdering with finger, water-intake rate is 20%, soaks the back water and dashes pouring totally;
4. will soak towards drenching clean millet, 12 kilograms of honey, 1.2 kilograms of fermented bacteriums and put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 28 ℃, under 28~35 ℃ of room temperatures, carry out thalline and hold up strong the cultivation 30 minutes, the Radix et Caulis Opuntiae Dillenii juice that will decompose gum-treated is then packed into and is carried out diastatic fermentation in the cylinder, drives rake after 24 hours and stirs once, the top of elimination simultaneously colloidalmaterial, three harrow afterwards not restir, and whole fermentation period is 18 days (used complex ferment bacterial classification is with embodiment 1);
5. the mash that ferments is squeezed, clarifies, crosses the leaching clear liquid and get finished product.
The cactus wine of preparation, alcoholic strength (20 ℃), % (V/V) 8.9; Total acid (with lactic acid juice) g/L8.4; Total reducing sugar (with the grape syrup) g/L 27.
(used complex ferment bacterial classification is with embodiment 1)
Embodiment 5
With following proportioning raw materials (kilogram):
Rice 50, Radix et Caulis Opuntiae Dillenii juice 200, bacterial classification 1.2 sent out pure by honey 12.
After rice soaked, ferment and make with other raw material, the preparation method is with embodiment 1.
Used fermented bacterium is a koji for uncooked material.
The cactus wine of preparation, alcoholic strength (20 ℃), % (V/V) 9.5; Total acid (with lactic acid juice) g/L11.6; Total reducing sugar (with the grape syrup) g/L 25.
Embodiment 6
With following proportioning raw materials (kilogram):
Glutinous rice 45, Radix et Caulis Opuntiae Dillenii juice 200, bacterial classification 1 sent out pure by honey 10.
After glutinous rice soaked, ferment and make with other raw material, the preparation method is with embodiment 1.
Used fermented bacterium is complex ferment bacterial classification (weight %): koji for uncooked material 50%, yellow mould bent 30%, head mold song 20%.
The cactus wine of preparation, alcoholic strength (20 ℃), % (V/V) 10.8; Total acid (with lactic acid juice) g/L9.2; Total reducing sugar (with the grape syrup) g/L 38.
Claims (8)
1, a kind of cactus wine is characterized in that: after this cactus wine is soaked rice with following proportioning raw materials (weight part), ferment and make with other raw material:
Rice 40~50, Radix et Caulis Opuntiae Dillenii juice 200~230, bacterial classification 1~1.5 sent out pure by honey 9~13.
2, cactus wine according to claim 1 is characterized in that: said fermented bacterium is koji for uncooked material, complex ferment bacterial classification.
3, cactus wine according to claim 2 is characterized in that: complex ferment bacterial classification (weight %) is a koji for uncooked material 50%; Head mold song 20%; Yellow mould bent 10%; Cellulase 15%; Flavouring yeast 5%.
4, cactus wine according to claim 2 is characterized in that: complex ferment bacterial classification (weight %) is: koji for uncooked material 50%; Yellow mould bent 30%; Head mold song 20%.
5, cactus wine according to claim 1 is characterized in that: said rice is glutinous rice, rice, millet.
6, the described Root and stem of Cholla of a kind of claim 1 manufacture method of spilling is characterized in that:
1. choosing fresh, clean Root and stem of Cholla peeling squeezes the juice stand-by;
2. choose that matter is soft, starch content is high, water content is low, do not have the rice of damaging by worms that goes rotten and soaked at normal temperatures 3~7 hours, the degree of soaking requires the grain of rice complete and rice is crisp, pinches a grain of rice powdering with finger, and water-intake rate is 20~30%, soak the back water dash drench clean;
3. will soak towards drenching clean rice, honey, fermented bacterium and put into jar fermenter, thorough mixing is even, the cylinder temperature that falls is 28 ± 3 ℃, under 28~35 ℃ of room temperatures, carry out thalline and hold up strong the cultivation 25~35 minutes, then Radix et Caulis Opuntiae Dillenii juice is packed into and carry out diastatic fermentation in the cylinder, drive rake after 24 hours and stir once, the top of elimination simultaneously colloidalmaterial, three harrow afterwards not restir, and whole fermentation period is 12~18 days;
4. the mash that ferments is squeezed, clarifies, crosses the leaching clear liquid and get finished product.
7, Root and stem of Cholla according to claim 6 spill manufacture method, it is characterized in that: the Root and stem of Cholla of choosing is vegetative period in 90 ± 15 days, the Root and stem of Cholla of moisture content 60~80%.
8, Root and stem of Cholla according to claim 6 spill manufacture method, it is characterized in that: Radix et Caulis Opuntiae Dillenii juice can be put into container and decompose gum-treated with polygalacturonase before diastatic fermentation, the amount of used polygalacturonase is 0.5~1% (weight) of Radix et Caulis Opuntiae Dillenii juice.
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Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102102074B (en) * | 2009-12-22 | 2012-08-29 | 襄樊市参果生物科技有限责任公司 | Method for preparing cactus health wine |
CN104357274A (en) * | 2014-10-22 | 2015-02-18 | 上海江东富强生物科技有限公司 | Production process of healthcare liquid |
CN105273934A (en) * | 2015-11-30 | 2016-01-27 | 郁南县五龙生物科技有限公司 | Fermented sweet prickly pear wine and production method thereof |
CN105451577A (en) * | 2013-08-09 | 2016-03-30 | 梁美兰 | Food, beverage or pharmaceutical composition containing fermented eastern prickly pear and a preparation method therefor |
CN105907511A (en) * | 2016-05-05 | 2016-08-31 | 洪学金 | Making method of Potentilla discolor-flavored Castanopsis eyrie wine |
CN107189911A (en) * | 2016-03-15 | 2017-09-22 | 宋庆元 | A kind of utilization cactus produces the preparation method of functional health health preserving wine |
CN107513480A (en) * | 2017-10-19 | 2017-12-26 | 湖北米婆婆生物科技股份有限公司 | The suitable unstrained liquor of diabetes patient and its manufacture craft |
CN107974380A (en) * | 2017-11-23 | 2018-05-01 | 吴忠市润沁万家果蔬种植专业合作社 | A kind of production method of cactus original plasm wine |
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2004
- 2004-08-11 CN CN 200410060717 patent/CN1289655C/en not_active Expired - Fee Related
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102102074B (en) * | 2009-12-22 | 2012-08-29 | 襄樊市参果生物科技有限责任公司 | Method for preparing cactus health wine |
CN105451577A (en) * | 2013-08-09 | 2016-03-30 | 梁美兰 | Food, beverage or pharmaceutical composition containing fermented eastern prickly pear and a preparation method therefor |
CN104357274A (en) * | 2014-10-22 | 2015-02-18 | 上海江东富强生物科技有限公司 | Production process of healthcare liquid |
CN104357274B (en) * | 2014-10-22 | 2016-11-23 | 襄阳肽极生物科技有限公司 | A kind of production technology of health promoting liquid |
CN105273934A (en) * | 2015-11-30 | 2016-01-27 | 郁南县五龙生物科技有限公司 | Fermented sweet prickly pear wine and production method thereof |
CN107189911A (en) * | 2016-03-15 | 2017-09-22 | 宋庆元 | A kind of utilization cactus produces the preparation method of functional health health preserving wine |
CN105907511A (en) * | 2016-05-05 | 2016-08-31 | 洪学金 | Making method of Potentilla discolor-flavored Castanopsis eyrie wine |
CN107513480A (en) * | 2017-10-19 | 2017-12-26 | 湖北米婆婆生物科技股份有限公司 | The suitable unstrained liquor of diabetes patient and its manufacture craft |
CN107974380A (en) * | 2017-11-23 | 2018-05-01 | 吴忠市润沁万家果蔬种植专业合作社 | A kind of production method of cactus original plasm wine |
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