CN101775350A - Acanthopanax sessiflorus seem. fruit vinegar beverage and preparation method thereof - Google Patents
Acanthopanax sessiflorus seem. fruit vinegar beverage and preparation method thereof Download PDFInfo
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- CN101775350A CN101775350A CN 201010123622 CN201010123622A CN101775350A CN 101775350 A CN101775350 A CN 101775350A CN 201010123622 CN201010123622 CN 201010123622 CN 201010123622 A CN201010123622 A CN 201010123622A CN 101775350 A CN101775350 A CN 101775350A
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Abstract
The invention relates to a fruit vinegar beverage using acanthopanax sessiflorus seem. as a raw material and a preparation method thereof. The preparation method of the acanthopanax sessiflorus seem. fruit vinegar beverage mainly comprises the following steps of: using the juice of acanthopanax sessiflorus seem. fruits as a raw material; fermenting in alcohol and squeezing to obtain acanthopanax sessiflorus seem. juice or leaching in alcohol and squeezing to obtain the acanthopanax sessiflorus seem. juice and juice pulp; fermenting in acetic acid to prepare the acanthopanax sessiflorus seem. fruit vinegar; mixing an extracting solution, a decocting solution or a leaching solution containing gegen, nutmeg, polygonatum, glycyrrhiza and bitter cardamom with the acanthopanax sessiflorus seem. juice, the acanthopanax sessiflorus seem. fruit vinegar and a sweetening agent, adding water and adjusting the total acid to 0.2-0.8ml/100ml by the acetic acid; and finally, generally sterilizing, and the like. The invention overcomes the practical technical problems of single taste, heavier vinegar taste and poor fragrance of fruit vinegars obtained by a traditional simple alcohol fermentation method or an acetic acid fermentation method and prepares the fruit vinegar beverage with strong and mild fragrance, enriched nutrition, balanced performance and comprehensive adjustment so that the fruit vinegar beverage is suitable for wider consumers to drink.
Description
Technical field
What the present invention relates to is functional drinks, in particular Sessileflower Acanthopanax Bark fruit vinegar and fruit vinegar beverage and preparation method thereof.
Background technology
Sessileflower Acanthopanax Bark is the endemic plant kind of Losses in Eastern Mountain Area of Liao Ning, in recent years just by deep research and development, just classified as one of new resource food kind in 2008 by the health ministry approval, it is rich in flavones 0.11g/10g, saponin 1.61g/100ml, tonka bean camphor, anthocyanidin, VITAMIN, 18 seed amino acids, its every trace element comprises that selenium, iron, calcium equal size are also higher, significantly enhancing body immunizing power, improve antifatigue and capability of resistance to radiation, blood pressure regulation and mediation thrombus have good health-care effect to human body.But through years of researches, be only squeeze the juice beverage and slender acanthopanax fruit wine of drink that raw material is made up till now with the Sessileflower Acanthopanax Bark, that wherein slender acanthopanax fruit wine adopts is the preparation method of simple zymamsis, and another kind is the slender acanthopanax fruit tea of dry product form.So the deep processed product kind with the raw material of Sessileflower Acanthopanax Bark and main raw material is few.
Fruit vinegar beverage is as an emerging drink variety, and having occurred with fruit or matrimony vine etc. in the prior art or on the beverage market is the fruit vinegar or the fruit vinegar beverage of core material.Its preparation method has adopted substantially with the substep processing method of raw material through simple zymamsis and acetic fermentation, the technical problem underlying that such its preparation process exists is that the operational path time spent is all longer, technical indicator, the control of processing requirement and condition and grasp are not easy to, and the fruit vinegar product that makes also seems single on taste, the smell of vinegar is refreshing heavy, fragrance is not good enough, both made the seasonings that in the tailing-in technique step, adds routine usually remedy and adjust its look, fragrant, flavor, be still and fundamentally make its basic status obtain changing, and also shortcoming is abundant on the material choice kind.This technical problem is present in this prior art scheme to come on the direct production fruit vinegar type Sessileflower Acanthopanax Bark fruit vinegar beverage product equally, almost is unacceptable on look, perfume (or spice), taste, has influenced the consumption popularity of edible fruit vinegar and fruit vinegar beverage.
Summary of the invention
The goal of the invention of patent application of the present invention is to provide with the Sessileflower Acanthopanax Bark fruit and is main raw material, can demonstrates fully Sessileflower Acanthopanax Bark nutrition, improves Sessileflower Acanthopanax Bark fruit vinegar beverage of taste and preparation method thereof.
The Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method's that patent application of the present invention provides technical scheme, this preparation method comprises following technical process:
1., the Sessileflower Acanthopanax Bark raw material is handled: with the Sessileflower Acanthopanax Bark fruit is raw material, obtains Sessileflower Acanthopanax Bark fruit juice through cleaning, fragmentation or squeezing;
2., after the Sessileflower Acanthopanax Bark fruit juice and pomace of the acanthopanax sessiliflorus fruit wine obtained with the zymamsis squeezing or alcohol lixiviate squeezing, carry out the acetic fermentation method again and make the Sessileflower Acanthopanax Bark fruit vinegar;
3., with the 2. the total acid of the Sessileflower Acanthopanax Bark fruit vinegar that obtains of step be adjusted to 0.2-0.8ml/100ml by acetometer, wherein add pleasantly sweet dose and Sharpleaf Galangal Fruit extracting solution, fry in shallow oil liquid or leaching liquid, last conventional sterilization is handled and is made, described Sharpleaf Galangal Fruit material quantity is the 0.1-1% that makes the finished product gross weight, and itself and diluent weight ratio concentration are 1: 20-30.
In above-mentioned Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method technical scheme, wherein 2. step be:
A, prepare the Sessileflower Acanthopanax Bark alcohol fermentation liquid with the rice wine preparation method: rice by immersion, boiling, add the amylase gelatinization, add the saccharification enzyme glycolysis, add the brewer yeast fermentation, add the Sessileflower Acanthopanax Bark fruit juice of the 10-50% of rice mash amount in ferment middle, continue zymamsis again;
B, acetic fermentation: adjust through the 2. alcoholic strength of the zymamsis mash obtained of step according to the application kind of different acetic bacterias is corresponding, so that implement acetic fermentation, final filtration, sterilization etc. make.
Rice described in the technique scheme can be selected long-grained nonglutinous rice, polished rice or glutinous rice.
The Sessileflower Acanthopanax Bark fruit vinegar beverage technical scheme that patent application of the present invention provides, its major technique content are that this Sessileflower Acanthopanax Bark fruit vinegar beverage is made by above-mentioned Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method.
Sessileflower Acanthopanax Bark fruit vinegar beverage that patent application of the present invention provides and preparation method thereof, be to obtain through secular repeatedly the experiment repeatedly, add Sharpleaf Galangal Fruit in the Sessileflower Acanthopanax Bark fruit vinegar of this technical scheme behind fermenting process, Semen Myristicae, the root of kudzu vine, the extracting solution of radix polygonati officinalis or Radix Glycyrrhizae, leach liquor or fried liquid or Sessileflower Acanthopanax Bark fruit juice, they are collaborative mutually, acting in conjunction is in the peculiar fruital of Sessileflower Acanthopanax Bark self, fabulous has remedied with simple zymamsis, the fruit vinegar taste that acetic fermentation obtains is single, the smell of vinegar is heavier, insufficient fragrance, the actual techniques problem that color and luster is not good enough, thereby reduction acetic acid flavor, keep outside its salubrious impression, promote integrated taste and fragrance, make compound obtain give off a strong fragrance and soft, the technical program is when considering to improve taste, the selection of its raw material, the blended mode all is with comprehensive collocation nutrition, the comprehensive coordinate temperature is with cool, the moon and sun and spleen, stomach, lung, the heart, the vital organs of the human body such as kidney, on the basis of distinctive fragrance that has kept Sessileflower Acanthopanax Bark itself and nutrition, further strengthen the balance of nutrition and performance, the comprehensive adjustment is fit to more vast human consumer and drinks; The technical program especially adopts the zymamsis that realizes Sessileflower Acanthopanax Bark with the processing method of progressively increasing of rice wine, the time spent of operational path is shortened dramatically, and Starch rice fermentation and Starch rice and Sessileflower Acanthopanax Bark fruit juice cooperative fermentation have been dissolved in, the Sessileflower Acanthopanax Bark fruit vinegar beverage that obtains with this method not only has the refreshing sweet of fruit vinegar on taste, merge rice perfume (or spice), root of kudzu vine perfume (or spice), Semen Myristicae perfume (or spice), radix polygonati officinalis perfume (or spice), Radix Glycyrrhizae perfume (or spice) and Sharpleaf Galangal Fruit perfume (or spice), make that the fragrant and sweet gas of this Sessileflower Acanthopanax Bark fruit vinegar beverage is more unique, be easy to be accepted by consumers in general.
Embodiment
To describe the technical scheme content of patent application of the present invention below in detail.
This Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method comprises following technical process:
The 1. the step need handle the Sessileflower Acanthopanax Bark raw material: with the Sessileflower Acanthopanax Bark fruit is raw material, screen abundant mellow fruit, such fruit gives off a strong fragrance, sugar degree height, color and luster are good, juice is abundant, rejects the fruit that goes rotten, and obtains Sessileflower Acanthopanax Bark fruit juice through cleaning, fragmentation or squeezing, but after its pomace drying treatment, can be used for allotment and produce the Sessileflower Acanthopanax Bark fruit tea;
The 2. the step is zymamsis and acetic fermentation step:
The method that can take in this processing step mainly contains alcohol extraction, tank fermentation method, preferably adopts surperficial standing for fermentation method.
Alcohol extraction wherein be with the 1. step the broken thing of Sessileflower Acanthopanax Bark by alcohol-pickled, filter and obtain fruit wine, insert acetic bacteria again and implement the liquid acetic acid fermentation, allocate after filtration, sterilize and make the Sessileflower Acanthopanax Bark fruit vinegar.
Tank fermentation method wherein be with the 1. the Sessileflower Acanthopanax Bark fruit juice of step insert brewer yeast, implement the deep layer zymamsis, insert acetic bacteria again and implement acetic fermentation, at last after filtration, the allotment sterilization obtains the Sessileflower Acanthopanax Bark fruit vinegar.
This preparation method 2. step preferably adopt surperficial standing for fermentation method.What this method was mainly used is the rice method for preparing medicated wine, and wherein said rice can be selected long-grained nonglutinous rice, polished rice or glutinous rice.This operational process of craft is: a, prepare the Sessileflower Acanthopanax Bark alcohol fermentation liquid with the rice wine preparation method: rice is by after soaking, adding water boiling thickness, add the amylase gelatinization, add the saccharification enzyme glycolysis, to be cooledly add the brewer yeast sealed fermenting after 25-33 ℃, the yeast number that fermentation detects distiller's wort fluctuates in 0.1 * 10
8Individual/ml to 3 * 10
8In the time of between individual/ml, its zymic vigor is the peak period, the Sessileflower Acanthopanax Bark fruit juice that adds the 10-100% of rice distiller's wort amount with " method of progressively increasing ", the Sessileflower Acanthopanax Bark fruit juice that preferably adds the 10-15% of rice distiller's wort amount, the product temperature control is formed on 28-35 ℃ and continues zymamsis again, the fermentation duration of " method of progressively increasing " is 48-72 hour, the alcoholic strength of its distiller's wort can reach 6-13% (v/v), when the add-on of Sessileflower Acanthopanax Bark fruit juice was distiller's wort amount 10-15%, the alcoholic strength of the distiller's wort that it is final can reach 6-7% (v/v); Because " method of progressively increasing " preceding yeast phase is the process based on the propagation yeast, after Sessileflower Acanthopanax Bark fruit juice " progressively increases ", then form a fermentation peak period in a great deal of and vigor zymic yeasting, it ferments more thoroughly, and can shorten fermentation time greatly; In addition, the starch that contains 70-75% in the rice, wherein each proteinoid resolves into peptide and different amino acid by proteolytic enzyme, peptide and each amino acid are not only the nutrition source of brewer yeast, be the flavor composition after the fermentation especially, can change into the higher alcohols and the ester that are fragrance, the complementary and synergistic effect effect of the local flavor of they and Sessileflower Acanthopanax Bark; B, acetic fermentation: according to different corresponding adjustment of the application kind that inserts acetic bacteria through the 2. alcoholic strength of the zymamsis mash obtained of step, as what insert is the acetic bacteria 10% of AS 1.41 or Shanghai wine 1.01 or active acetate bacteria culture fluid, then need alcoholic strength to be adjusted to 〉=4% (v/v), its product temperature control is at 30-32 ℃, surface standing for fermentation 15-30 days, dense ethyl acetate fragrance is arranged, its acidity adjustment is reached 3-4.5g/100ml, after filtration or conventional process such as squeezing, sterilization, it is standby to get the fruit vinegar supernatant liquor.
3. go on foot the Sessileflower Acanthopanax Bark fruit vinegar allocated, with mixing such as Sessileflower Acanthopanax Bark fruit vinegar and sweeting agents, finally be adjusted to total acid and be adjusted into 0.2-0.8ml/100ml by acetometer, wherein sweeting agent can be selected sweeting agents such as Xylitol, stevioside for use, preferably selecting at least a in sucrose, preserved fruit sugar or the honey, its consumption for use is to add the 5-15 gram in per hundred milliliters of the finished product.I, again add the Sharpleaf Galangal Fruit extracting solution, fry in shallow oil liquid or leaching liquid, pasteurize, bottling through routine make Sessileflower Acanthopanax Bark fruit vinegar beverage finished product, the Sharpleaf Galangal Fruit material quantity is the 0.1-1% that makes the finished product gross weight, with Sharpleaf Galangal Fruit and water by weight 1: after 20-30 mixes, make Sharpleaf Galangal Fruit solution, in order to remedy Sessileflower Acanthopanax Bark self fragrance and the delicate flavour shortage that whole Sessileflower Acanthopanax Bark fruit vinegars exist, also can sneak into Sessileflower Acanthopanax Bark fruit juice, its mixed volume is counted 2-50ml through every 100ml the finished product beverage.The adding of II, Sharpleaf Galangal Fruit liquid makes the mouthfeel of Sessileflower Acanthopanax Bark fruit vinegar and fragrance obtain effectively remedying and promoting, but it is of short duration that fragrance and mouthfeel are stayed, add myristic extracting solution on this basis, fry in shallow oil liquid or leaching liquid, make to sneak into and contain the Semen Myristicae composition, described Semen Myristicae material quantity is the 0.1-1% that makes the finished product gross weight, itself and diluent weight ratio concentration are 1: 20-30 then makes the mouthfeel of the finished product and fragrance better be promoted and long; In order to remedy Sessileflower Acanthopanax Bark self fragrance and the delicate flavour shortage that whole Sessileflower Acanthopanax Bark fruit vinegars exist, also can sneak into Sessileflower Acanthopanax Bark fruit juice equally, its mixed volume is counted 2-50ml through every 100ml the finished product beverage.III, show through allotment experimental result repeatedly the Sessileflower Acanthopanax Bark fruit vinegar, make to contain in its allotment back and comprise the root of kudzu vine, Semen Myristicae, radix polygonati officinalis, Radix Glycyrrhizae, the extracting solution of Sharpleaf Galangal Fruit, fry in shallow oil liquid or leaching liquid, and the root of kudzu vine, Semen Myristicae, radix polygonati officinalis, Radix Glycyrrhizae, the consumption of Sharpleaf Galangal Fruit is an equivalent, be that ratio is 1: 1: 1: 1: 1, their extracting solution, fry in shallow oil to such an extent that liquid or leaching liquid and diluent concentration ratio are 1: 20-30, have comprehensive, long, strong, tasty and refreshing mouthfeel and fragrance, especially again add and mix Sessileflower Acanthopanax Bark fruit juice, last pasteurize through routine, bottling makes Sessileflower Acanthopanax Bark fruit vinegar beverage finished product, its color and luster is sorrel, transparent liquid.
The moral character of Sharpleaf Galangal Fruit, Semen Myristicae, the root of kudzu vine, radix polygonati officinalis, Radix Glycyrrhizae is as follows:
Contain volatile oil in the Sharpleaf Galangal Fruit, mainly contain by olein, zingiberene, zingiberol etc. in the oil, Xin Wen returns spleen, kidney channel, has warm spleen, whets the appetite, takes the photograph saliva, warms up kidney, controlling nocturnal emission with astringent drugs, the urine effect of contracting.
Myristic composition includes the a-firpene, Terpineol 350-4, and myristicin, phenol, acid, alcohol etc., flavor is hot, warm in nature, returns spleen, stomach large intestine channel, warming middle-JIAO to promote flow of QI, relieving diarrhea with astringents.Terpene in the Semen Myristicae volatile oil all has restraining effect to bacterium and mould.
The composition of the root of kudzu vine includes daidzin, puerarin, glucoside etc., and the sweet suffering of distinguishing the flavor of is cool in nature, returns spleen, stomach warp, expelling pathogenic factors from muscles for reducing heat is arranged, promotes the production of body fluid, promoting eruption, the positive antidiarrheic function of liter;
The composition of radix polygonati officinalis includes radix polygonati officinalis mucopolysaccharide and semi-lactosi, aldehydic acid etc., and sweet, the property of distinguishing the flavor of is put down, attached to the lung and stomach meridians, and Yin nourishing and lung moistening, promotes the production of body fluid to quench thirst.
The composition of Radix Glycyrrhizae includes Potenlini, glycyrrhizin, licoflavone, Liquiritigenin etc., and sweet, the property of distinguishing the flavor of is flat, and the thoughts of returning home, lung, spleen, stomach warp are invigorated the spleen and benefited qi, clearing heat and detoxicating, expelling phlegm for arresting cough, alleviation pain relieving, mediation effect.
Claims (10)
1. Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method is characterized in that this preparation method comprises following technical process:
1., the Sessileflower Acanthopanax Bark raw material is handled: with the Sessileflower Acanthopanax Bark fruit is raw material, obtains Sessileflower Acanthopanax Bark fruit juice through cleaning, fragmentation or squeezing;
2., after the Sessileflower Acanthopanax Bark fruit juice and pomace of the Sessileflower Acanthopanax Bark fruit juice obtained with the zymamsis squeezing or alcohol lixiviate squeezing, carry out the acetic fermentation method again and make the Sessileflower Acanthopanax Bark fruit vinegar;
3., with the 2. the total acid of the Sessileflower Acanthopanax Bark fruit vinegar that obtains of step be adjusted to 0.2-0.8ml/100ml by acetometer, wherein add pleasantly sweet dose and Sharpleaf Galangal Fruit extracting solution, fry in shallow oil liquid or leaching liquid, last conventional sterilization is handled and is made, described Sharpleaf Galangal Fruit material quantity is the 0.1-1% that makes the finished product gross weight, and itself and diluent weight ratio concentration are 1: 20-30.
2. Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method according to claim 1, it is characterized in that making its 3. the total acid in step be adjusted to by acetometer also add in the Sessileflower Acanthopanax Bark fruit vinegar liquid of 0.2-0.8ml/100ml myristic extracting solution is arranged, fry in shallow oil liquid or leaching liquid, described Semen Myristicae material quantity is the 0.1-1% that makes the finished product gross weight, and itself and diluent weight ratio concentration are 1: 20-30.
3. Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method according to claim 2, it is characterized in that making its 3. the total acid in step be adjusted to by acetometer also to add in the Sessileflower Acanthopanax Bark fruit vinegar liquid of 0.2-0.8ml/100ml Sessileflower Acanthopanax Bark fruit juice arranged.
4. Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method according to claim 1 and 2, it is characterized in that making the 3. the total acid in step be adjusted to by acetometer also add extracting solution that the root of kudzu vine, radix polygonati officinalis, Radix Glycyrrhizae are arranged in the Sessileflower Acanthopanax Bark fruit vinegar liquid of 0.2-0.8ml/100ml, fry in shallow oil liquid or leaching liquid, the described root of kudzu vine, radix polygonati officinalis, licorice raw material amount are respectively the 0.1-1% that makes the finished product gross weight, and itself and diluent weight ratio concentration are 1: 20-30.
5. Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method according to claim 4, it is characterized in that making the 3. the total acid in step be adjusted to by acetometer also to add in the Sessileflower Acanthopanax Bark fruit vinegar liquid of 0.2-0.8ml/100ml Sessileflower Acanthopanax Bark fruit juice arranged.
6. according to claim 2 or 5 described Sessileflower Acanthopanax Bark fruit vinegar beverage preparation methods, the consumption that it is characterized in that its Sessileflower Acanthopanax Bark fruit juice is the 2-50ml of every 100ml the finished product total amount.
7. according to claim 2 or 4 described Sessileflower Acanthopanax Bark fruit vinegar beverage preparation methods, it is characterized in that including Sharpleaf Galangal Fruit and Semen Myristicae extracting solution, fry in shallow oil liquid or leaching liquid, or the extracting solution of Sharpleaf Galangal Fruit, Semen Myristicae, the root of kudzu vine, radix polygonati officinalis or Radix Glycyrrhizae, fry in shallow oil liquid or leaching liquid, each usage ratio is same-size ratio.
8. Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method according to claim 1, it is characterized in that its 2. the preparation method in step be:
A, prepare the Sessileflower Acanthopanax Bark alcohol fermentation liquid with the rice wine preparation method: rice by immersion, boiling, add the amylase gelatinization, add the saccharification enzyme glycolysis, add the brewer yeast fermentation, add the Sessileflower Acanthopanax Bark fruit juice of the 10-50% of rice mash amount in ferment middle, continue zymamsis again;
B, acetic fermentation: adjust through the 2. alcoholic strength of the zymamsis mash obtained of step according to the application kind of different acetic bacterias is corresponding, so that implement acetic fermentation, final filtration, sterilization etc. make.
9. Sessileflower Acanthopanax Bark fruit vinegar beverage preparation method according to claim 1, what it is characterized in that its sweeting agent selects for use is at least a in sucrose, preserved fruit sugar or the honey, its consumption is to add the 5-15 gram in per hundred milliliters of the finished product.
10. Sessileflower Acanthopanax Bark fruit vinegar beverage is characterized in that this Sessileflower Acanthopanax Bark fruit vinegar beverage is made by claim 1,2,3,4,5,6,7,8 or 9 preparation method.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551163A (en) * | 2012-02-17 | 2012-07-11 | 周子宸 | Pomegranate fruit vinegar drink and production process thereof |
| CN102676593A (en) * | 2012-06-01 | 2012-09-19 | 河北衡水老白干酒业股份有限公司 | Process for utilizing waste fermented grain solid state fermentation method to prepare ethyl acetate |
| CN104116109A (en) * | 2014-08-02 | 2014-10-29 | 哈尔滨伟平科技开发有限公司 | Making method for sea-buckthorn fruit vinegar beverage |
| CN105212001A (en) * | 2015-10-23 | 2016-01-06 | 谢刚 | A kind of roxburgh rose vinegar beverage and preparation method thereof |
| CN107156841A (en) * | 2017-05-19 | 2017-09-15 | 丹东五加生物科技有限公司 | Sessileflower Acanthopanax Bark extract solution, the application of Sessileflower Acanthopanax Bark extract solution and Sessileflower Acanthopanax Bark beverage and preparation method thereof |
| CN109486626A (en) * | 2018-12-14 | 2019-03-19 | 南京海昌中药集团有限公司 | A kind of health liquor and preparation method thereof with improvement gastrointestinal function |
| CN109554426A (en) * | 2018-12-03 | 2019-04-02 | 沈阳北方军地科技发展有限公司 | A kind of preparation method and applications of Sessileflower Acanthopanax Bark polypeptide extract |
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- 2010-03-10 CN CN2010101236225A patent/CN101775350B/en not_active Expired - Fee Related
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| 《农产品加工·学刊》 20060331 张鹏等 短梗五加系列产品的加工工艺 第66-67页 1-10 , 第3期 2 * |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551163A (en) * | 2012-02-17 | 2012-07-11 | 周子宸 | Pomegranate fruit vinegar drink and production process thereof |
| CN102676593A (en) * | 2012-06-01 | 2012-09-19 | 河北衡水老白干酒业股份有限公司 | Process for utilizing waste fermented grain solid state fermentation method to prepare ethyl acetate |
| CN104116109A (en) * | 2014-08-02 | 2014-10-29 | 哈尔滨伟平科技开发有限公司 | Making method for sea-buckthorn fruit vinegar beverage |
| CN105212001A (en) * | 2015-10-23 | 2016-01-06 | 谢刚 | A kind of roxburgh rose vinegar beverage and preparation method thereof |
| CN107156841A (en) * | 2017-05-19 | 2017-09-15 | 丹东五加生物科技有限公司 | Sessileflower Acanthopanax Bark extract solution, the application of Sessileflower Acanthopanax Bark extract solution and Sessileflower Acanthopanax Bark beverage and preparation method thereof |
| CN109554426A (en) * | 2018-12-03 | 2019-04-02 | 沈阳北方军地科技发展有限公司 | A kind of preparation method and applications of Sessileflower Acanthopanax Bark polypeptide extract |
| CN109486626A (en) * | 2018-12-14 | 2019-03-19 | 南京海昌中药集团有限公司 | A kind of health liquor and preparation method thereof with improvement gastrointestinal function |
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| CN101775350B (en) | 2012-11-21 |
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