CN102178311A - Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage - Google Patents
Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage Download PDFInfo
- Publication number
- CN102178311A CN102178311A CN201110076860XA CN201110076860A CN102178311A CN 102178311 A CN102178311 A CN 102178311A CN 201110076860X A CN201110076860X A CN 201110076860XA CN 201110076860 A CN201110076860 A CN 201110076860A CN 102178311 A CN102178311 A CN 102178311A
- Authority
- CN
- China
- Prior art keywords
- genseng
- preparation
- ginseng
- vinegar
- fermentation
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses ginseng-vinegar beverage and a preparation method of the ginseng-vinegar beverage. Compared with the prior art, the preparation method uses ginseng material and adopts a fermentation method to prepare the ginseng-vinegar beverage, the nutrient components of ginseng are kept and microbial metabolites are generated by fermentation, therefore the defect that the extracted component of the traditional ginseng infusing liquor is single is overcome, and the ginseng-vinegar beveragy is more beneficial for absorption by a human body. Besides, in the invention, the issues that the traditional ginseng is single in the edible method and only suitable for use by special populations are solved, and the ginseng is utilized to the most extent. The ginseng-vinegar beverage is sour and sweet in mouthfeel and the bitter mouthfeel of the traditional ginseng is effectively removed.
Description
Technical field
The present invention relates to the drink technical field, more particularly, relate to a kind of genseng vinegar beverage and preparation method thereof.
Background technology
Genseng is a kind of of Panax, contain multiple panaxynol, peptide class, amino acid, polysaccharide and volatilization wet goods composition, have reinforcing vital energy, the effect such as increase intelligence, slake thirst and help produce saliva, reinforce the spleen to benefit the lung of calming the nerves, can strengthen the defence capability of body to various destructive stimuluses, have the mentality that improves the people, the effect of muscle power, the effect that has antifatigue simultaneously, internal system, blood circulation system and metabolism etc. to human body all have good regulating action.In addition, genseng also has pharmacological action, for example have active anticancer, immunosuppressive activity, to the therapeutic activity of radioactive substance, improve memory, alleviate side effect, anti-diabetic isoreactivity of psychotropic drug etc.
At present, the processing method of genseng is mainly genseng is made soaked liquor.For example, application number is that 200810152503.5 Chinese patent literature has been reported a kind of ginseng liquor and preparation method thereof, comprise: a) gradation of pretreated bright ginseng is soaked in liquor, the wine liquid that each time separated merges, then the genseng soak is added 0.5% ammoniacal liquor, distill after removing supernatant liquor after the placement; B) radix polygonati officinalis is soaked with boiling water, each time soak is merged the alcohol of back adding 80%; C) product that step a) and step b are obtained adds and joins Jiu Chizhong, stirs, and obtains ginseng liquor.Application number is that 200710055837.6 Chinese patent literature has been reported a kind of ginseng liquor, and the active ingredient in this ginseng liquor is ginseng juice, glycerine, syrup, pure water, active carbon and liquor.
But it is single that above-mentioned soaked liquor leaches composition, and the genseng eating method is single, can not utilize the trophic function of genseng to greatest extent.The present invention considers, a kind of genseng vinegar beverage and preparation method thereof is provided, and it is single to solve the conventional ginseng eating method, the deficiency that only suitable special population uses, keep characteristic and the nutritional labeling and the abundant microbial metabolic products of natural materials, thereby farthest utilize genseng.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of genseng vinegar beverage and preparation method thereof, and the genseng acetolysis of this method preparation conventional ginseng soaked liquor of having determined leaches the single shortcoming of composition.
The invention provides a kind of preparation method of genseng vinegar beverage, comprising:
Step a) provides the genseng slurry;
Step b) is mixed described genseng slurry with water, sugar, obtain mash, and the sugared concentration of described mash is 9wt%～11wt%;
Step c) is mixed brewer yeast under 26～30 ℃ with described mash, alcoholic fermentation obtains the composite fermentation wine with dregs, and the inoculum concentration of described brewer yeast is 3～5%;
Step d) is mixed acetic acid bacteria and to be carried out acetic fermentation 10～14 days under 28～32 ℃ with described composite fermentation wine with dregs, obtain genseng vinegar stoste, and the inoculum concentration of described acetic acid bacteria is 9%～11%;
Step e) is mixed described genseng vinegar stoste, citric acid, white granulated sugar and water, obtains the genseng vinegar beverage, and the weight ratio of described genseng vinegar stoste, citric acid, white granulated sugar and water is (6～10): (0.05～0.2): (6～12): (85～95).
Preferably, the slurry of genseng described in the step b) is 1 with the volume ratio of water: (3.5～4).
Preferably, in the step c), the alcoholic strength after the smart fermentation of described composite fermentation raw spirit is 5.5～6.35%.
Preferably, the time of alcoholic fermentation described in the step c) is 8～10 days.
Preferably, the slurry of the genseng in the described step a) is prepared by following method:
Drying genseng is soaked making beating then in 20～25 ℃ of water; Or
Fresh ginseng is pulled an oar.
Preferably, described acetic acid bacteria is the AS1.41 acetobacter.
Preferably, also comprise step before brewer yeast mixes with described mash in the described step c), be specially brewer yeast:
The syrup that utilizes 5wt% is at 33～37 ℃ of following constant temperature activation brewer yeast 20～25min.
Preferably, obtain also comprising after the genseng vinegar stoste:
Clarify described genseng vinegar stoste with the bentonite fining process, the bentonite addition is 0.1wt%～0.2wt%.
Preferably, also comprise:
With fruits and vegetables class raw material pulping, obtain fruit, vegetable juice;
Described fruit, vegetable juice is added in the mash that described step b) obtains, and the weight ratio of described fruit, vegetable juice and described genseng slurry is 1: (1.5～3).
The present invention also provides the genseng vinegar beverage of the described preparation method's preparation of a kind of technique scheme.
The invention provides a kind of genseng vinegar beverage and preparation method thereof, this method comprises: the genseng slurry is mixed with water, sugar, obtain mash; Under 26～30 ℃, brewer yeast is mixed with described mash, alcoholic fermentation obtains the composite fermentation wine with dregs, and the inoculum concentration of described brewer yeast is 3～5%; Under 28～32 ℃, acetic acid bacteria mixed with described composite fermentation wine with dregs carried out acetic fermentation 10～14 days, obtain genseng vinegar stoste, the inoculum concentration of described acetic acid bacteria is 9%～11%; Described genseng vinegar stoste, citric acid, white granulated sugar and water are mixed, obtain the genseng vinegar beverage.Compared with prior art, the present invention adopts fermentation process to prepare the genseng vinegar beverage with the ginseng raw material, has kept the nutritional labeling of genseng, and fermentation has generated microbial metabolic products, thereby solved the conventional ginseng soaked liquor and leached the single shortcoming of composition, helped absorption by human body more.In addition, it is single to the invention solves the conventional ginseng eating method, and the deficiency that only suitable special population uses is farthest utilized genseng.The genseng vinegar beverage sweet mouthfeel of the present invention preparation is agreeable to the taste, effectively improved the mouthfeel that the conventional ginseng drink has bitter taste.
The specific embodiment
Below the technical scheme in the embodiment of the invention is clearly and completely described, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that is obtained under the creative work prerequisite.
The invention discloses a kind of preparation method of genseng vinegar beverage, comprising:
Step a) provides the genseng slurry;
Step b) is mixed described genseng slurry with water, sugar, obtain mash, and the sugared concentration of described mash is 9wt%～11wt%;
Step c) is mixed brewer yeast under 26～30 ℃ with described mash, alcoholic fermentation obtains the composite fermentation wine with dregs, and the inoculum concentration of described brewer yeast is 3～5%;
Step d) is mixed acetic acid bacteria and to be carried out acetic fermentation 10～14 days under 28～32 ℃ with described composite fermentation wine with dregs, obtain genseng vinegar stoste, and the inoculum concentration of described acetic acid bacteria is 9%～11%;
Step e) is mixed described genseng vinegar stoste, citric acid, white granulated sugar and water, obtains the genseng vinegar beverage, and the weight ratio of described genseng vinegar stoste, citric acid, white granulated sugar and water is (6～10): (0.05～0.2): (6～12): (85～95).
Genseng slurry in the step a) of the present invention is preferably by following method preparation:
Drying genseng is soaked in 20～25 ℃ of water, then making beating; Or fresh ginseng pulled an oar.Wherein, soak time is preferably 2～5 days, more preferably 2～3 days.The water temperature of described immersion is preferably 20～23 ℃, more preferably 20 ℃.The present invention adopts drying genseng to soak the mode of back making beating, makes genseng obtain better beating results.In the described step b), described genseng slurry is preferably 1 with the volume ratio of water: (3～5), more preferably 1: (3.5～4).Sugar is preferably white granulated sugar described in the step b), and the sugared concentration of described mash is preferably 10wt%.
According to the present invention, also comprise step before brewer yeast mixes with described mash in the described step c) to brewer yeast, be specially: the syrup that utilizes 5wt% is at 33～37 ℃ of following constant temperature activation brewer yeast 20～25min, and the syrup that more preferably utilizes 5wt% is at 34～36 ℃ of following constant temperature activation brewer yeast 22～25min.
In the step c), the alcoholic strength of described composite fermentation wine with dregs is preferably 5.5～6.35%, and more preferably 5.8～6.2%, most preferably be 6%.Fermentation time is preferably 8～10 days in the step c), more preferably 9 days.The inoculum concentration of described brewer yeast is preferably 4%.Described brewer yeast preferably adopts the Dan Baoli brewer yeast.The fermentation temperature of described step c) is preferably 27～29 ℃, more preferably 28 ℃.Fermentation temperature has bigger influence to fermentation, and the yeast mobility was poor when temperature was low, and temperature is too high, and the decline of yeast early.Following yeast is movable vigorous and decline is very slow at 26～30 ℃ in the present invention, and tunning is many, and local flavor is pure.
In the step c) of the present invention, described acetic acid bacteria is preferably the AS1.41 acetobacter.Described fermentation time is preferably 11～13 days, more preferably 12 days.The inoculum concentration of described acetic acid bacteria is preferably 9.5%～10.5%, and more preferably 10%.The acetic acid content of the genseng vinegar stoste after described step d) is handled can reach 3.5wt%～4.1wt%, and conversion ratio can reach 80.25～82.24%.The weight ratio of the vinegar of genseng described in step e) stoste, citric acid, white granulated sugar and water is preferably (6～8): (0.1～0.2): (8～10): (90～95) most preferably are 7: 0.1: 9: 93.9.
According to the present invention, obtain also preferably including after the genseng vinegar stoste: clarify described genseng vinegar stoste with the bentonite fining process, the bentonite addition is 0.1wt%～0.2wt%, and the addition of described bentonite is preferably 0.15wt%.Pure, the unique flavor of genseng vinegar beverage mouthfeel that the present invention transfers to.
The present invention also preferably includes:
Described genseng vinegar beverage is carried out steps such as smart filter, sterilization, can, re-pasteurization, cooling and check.Described sterilization process is specially: 70～90 ℃ of following sterilizations 20～40 minutes, more preferably 80 ℃ of following sterilizations 30 minutes.
The preparation method of genseng vinegar beverage provided by the invention also preferably includes:
With fruits and vegetables class raw material pulping, obtain fruit, vegetable juice;
Described fruit, vegetable juice is added in the mash that described step b) obtains, and the weight ratio of described fruit, vegetable juice and described genseng slurry is 1: (1.5～3), more preferably 1: 2.
The invention provides a kind of genseng vinegar beverage and preparation method thereof, this method adopts fermentation process to prepare the genseng vinegar beverage with the ginseng raw material, the nutritional labeling that has kept genseng, and fermentation has generated microbial metabolic products, thereby solved the conventional ginseng soaked liquor and leached the single shortcoming of composition, helped absorption by human body more.In addition, it is single to the invention solves the conventional ginseng eating method, and the deficiency that only suitable special population uses is farthest utilized genseng.The genseng vinegar beverage sweet mouthfeel of the present invention preparation is agreeable to the taste, effectively improved the mouthfeel that the conventional ginseng drink has bitter taste.
In order to further specify technical scheme of the present invention, below in conjunction with embodiment the preferred embodiment of the invention is described, but should be appreciated that these describe just to further specifying the features and advantages of the present invention, rather than to the restriction of claim of the present invention.
Embodiment 1
(1) get no worm-eaten and go mouldy, individual complete, 1 kilogram of pale yellow drying genseng water of color cleans, and drops into then and keeps 8～10 minutes in the boiling water, is cooled to 20 ℃, soaks three days, uses beater to be made into pulpous state then, obtains the genseng slurry;
(2) described genseng slurry is mixed with water, described genseng slurry is 1: 4 with the weight ratio of water, adds white granulated sugar then and regulates sugared concentration, obtains mash, and described mash sugar concentration is 10wt%;
(3) syrup that utilizes 5wt% is 35 ℃ of following constant temperature activation Dan Baoli brewer yeasts 20 minutes, then under 28 ℃ with the Dan Baoli brewer yeast after the described activation and described mash mixed culture fermentation 9 days, obtain the composite fermentation wine with dregs, the inoculum concentration of described Dan Baoli brewer yeast is 4%;
(4) under 30 ℃, with AS1.41 acetic acid bacteria and the mixed culture fermentation of described composite fermentation wine with dregs 12 days, the inoculum concentration of described acetic acid bacteria was 10%, obtains genseng vinegar stoste;
(5) product that step (4) is obtained mixes clarification with 0.15 bentonite;
(6) be 7: 0.1: 9 with the genseng vinegar stoste after the above-mentioned clarification by weight with citric acid, white granulated sugar and water: 93.9 mix, and obtain the genseng vinegar beverage;
(7) packing container is used the clear water wash clean, with the can of above-mentioned genseng vinegar beverage, the product after the can carries out sterilization with the sterilization cabinet immediately with bottle placer, and sterilization temperature is 80 ± 5 ℃, and the time is 30 minutes;
(8) product after will sterilizing has been sorted out impurity, muddiness, loading amount deficiency, has been rolled substandard products such as lid is not tight, packs by packing specification.
Acetic acid content is 3.8wt% in the product that step of the present invention (4) obtains, and conversion ratio is 82.24%.
Embodiment 2
(1) select no worm-eaten and go mouldy, individual complete, 1 kilogram of pale yellow drying genseng water of color cleans, and drops into then and keeps 8～10 minutes in the boiling water, is cooled to 22 ℃, soaks three days, uses beater to be made into pulpous state then, obtains the genseng slurry;
(2) described genseng slurry is mixed with water, described genseng slurry is 1: 4 with the weight ratio of water, adds white granulated sugar then and regulates sugared concentration, obtains mash, and described mash sugar concentration is 10wt%;
(3) syrup that utilizes 5wt% is 34 ℃ of following constant temperature activation Dan Baoli brewer yeasts 20 minutes, then under 27 ℃ with the Dan Baoli brewer yeast after the described activation and described mash mixed culture fermentation 9 days, obtain the composite fermentation wine with dregs, the inoculum concentration of described Dan Baoli brewer yeast is 4%;
(4) under 30 ℃, with AS1.41 acetic acid bacteria and the mixed culture fermentation of described composite fermentation wine with dregs 12 days, the inoculum concentration of described acetic acid bacteria was 10%, obtains genseng vinegar stoste;
(5) product that step (4) is obtained mixes clarification with 0.15 bentonite;
(6) be 7: 0.1: 9 with the genseng vinegar stoste after the above-mentioned clarification by weight with citric acid, white granulated sugar and water: 93.9 mix, and obtain the genseng vinegar beverage;
(7) packing container is used the clear water wash clean, with the can of above-mentioned genseng vinegar beverage, the product after the can carries out sterilization with the sterilization cabinet immediately with bottle placer, and sterilization temperature is 80 ± 5 ℃, and the time is 30 minutes;
(8) product after will sterilizing has been sorted out impurity, muddiness, loading amount deficiency, has been rolled substandard products such as lid is not tight, packs by packing specification.
Acetic acid content is 3.81wt% in the product that step of the present invention (4) obtains, and conversion ratio is 82.2%.
Embodiment 3
(1) select no worm-eaten and go mouldy, individual complete, 1 kilogram of pale yellow genseng water of color cleans, and drops into then and keeps 8～10 minutes in the boiling water, is cooled to 20 ℃, soaks three days, uses beater to be made into pulpous state then, obtains the genseng slurry; Get 500 gram apple waters and clean, drop into then and keep 8～10 minutes in the boiling water, be cooled to 20 ℃, soaked three days, use beater to be made into pulpous state then, obtain apple pulp, described genseng slurry is mixed with apple pulp, obtain mixed serum;
(2) described mixed serum is mixed with water, the weight ratio of described mixed serum and water is 1: 4, adds white granulated sugar then and regulates sugared concentration, obtains mash, and described mash sugar concentration is 10wt%;
(3) utilize the syrup of 5wt% to activate Dan Baoli brewer yeasts 20 minutes at 35 ℃ of following constant temperature, then under 28 ℃ with the Dan Baoli brewer yeast after the described activation and described mash mixed culture fermentation 10 days, obtain the composite fermentation wine with dregs, the inoculum concentration of described Dan Baoli brewer yeast is 4%;
(4) under 31 ℃, with AS1.41 acetic acid bacteria and the mixed culture fermentation of described composite fermentation wine with dregs 12 days, the inoculum concentration of described acetic acid bacteria was 10%, obtains genseng vinegar stoste;
(5) product that step (4) is obtained mixes clarification with 0.15 bentonite;
(6) be 7: 0.1: 9 with the genseng vinegar stoste after the above-mentioned clarification by weight with citric acid, white granulated sugar and water: 93.9 mix, and obtain the genseng vinegar beverage;
(7) packing container is used the clear water wash clean, with the can of above-mentioned genseng vinegar beverage, the product after the can carries out sterilization with the sterilization cabinet immediately with bottle placer, and sterilization temperature is 80 ± 5 ℃, and the time is 30 minutes;
(8) product after will sterilizing has been sorted out impurity, muddiness, loading amount deficiency, has been rolled substandard products such as lid is not tight, packs by packing specification.
Acetic acid content is 3.75wt% in the product that step of the present invention (4) obtains, and conversion ratio is 82.1%.
To the above-mentioned explanation of the disclosed embodiments, make this area professional and technical personnel can realize or use the present invention.Multiple modification to these embodiment will be conspicuous concerning those skilled in the art, and defined herein General Principle can realize under the situation that does not break away from the spirit or scope of the present invention in other embodiments.Therefore, the present invention will can not be restricted to these embodiment shown in this article, but will meet and principle disclosed herein and features of novelty the wideest corresponding to scope.
Claims (10)
1. the preparation method of a genseng vinegar beverage is characterized in that, comprising:
Step a) provides the genseng slurry;
Step b) is mixed described genseng slurry with water, sugar, obtain mash, and the sugared concentration of described mash is 9wt%～11wt%;
Step c) is mixed brewer yeast under 26～30 ℃ with described mash, alcoholic fermentation obtains the composite fermentation wine with dregs, and the inoculum concentration of described brewer yeast is 3～5%;
Step d) is mixed acetic acid bacteria and to be carried out acetic fermentation 10～14 days under 28～32 ℃ with described composite fermentation wine with dregs, obtain genseng vinegar stoste, and the inoculum concentration of described acetic acid bacteria is 9%～11%;
Step e) is mixed described genseng vinegar stoste, citric acid, white granulated sugar and water, obtains the genseng vinegar beverage, and the weight ratio of described genseng vinegar stoste, citric acid, white granulated sugar and water is (6～10): (0.05～0.2): (6～12): (85～95).
2. preparation method according to claim 1 is characterized in that, the slurry of genseng described in the step b) is 1 with the volume ratio of water: (3.5～4).
3. preparation method according to claim 1 is characterized in that, in the step c), the alcoholic strength after the smart fermentation of described composite fermentation raw spirit is 5.5～6.35%.
4. preparation method according to claim 1 is characterized in that, the time of alcoholic fermentation described in the step c) is 8～10 days.
5. preparation method according to claim 1 is characterized in that, the genseng slurry in the described step a) is prepared by following method:
Drying genseng is soaked making beating then in 20～25 ℃ of water; Or
Fresh ginseng is pulled an oar.
6. preparation method according to claim 1 is characterized in that, described acetic acid bacteria is the AS1.41 acetobacter.
7. preparation method according to claim 1 is characterized in that, also comprises the step to brewer yeast before brewer yeast mixes with described mash in the described step c), is specially:
The syrup that utilizes 5wt% is at 33～37 ℃ of following constant temperature activation brewer yeast 20～25min.
8. preparation method according to claim 1 is characterized in that, obtains also comprising after the genseng vinegar stoste:
Clarify described genseng vinegar stoste with the bentonite fining process, the bentonite addition is 0.1wt%～0.2wt%.
9. preparation method according to claim 1 is characterized in that, also comprises:
With fruits and vegetables class raw material pulping, obtain fruit, vegetable juice;
Described fruit, vegetable juice is added in the mash that described step b) obtains, and the weight ratio of described fruit, vegetable juice and described genseng slurry is 1: (1.5～3).
10. the genseng vinegar beverage of any preparation method preparation of a claim 1～9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110076860XA CN102178311B (en) | 2011-03-29 | 2011-03-29 | Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110076860XA CN102178311B (en) | 2011-03-29 | 2011-03-29 | Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102178311A true CN102178311A (en) | 2011-09-14 |
| CN102178311B CN102178311B (en) | 2012-12-19 |
Family
ID=44564728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110076860XA Active CN102178311B (en) | 2011-03-29 | 2011-03-29 | Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102178311B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102716172A (en) * | 2012-04-24 | 2012-10-10 | 江苏大学 | Preparation method of radix pseudostellariae vinegar soft capsules |
| CN102899236A (en) * | 2012-10-26 | 2013-01-30 | 吉林农业大学 | Process method for brewing ginseng vinegar by immobilized fermentation |
| CN103320303A (en) * | 2013-06-20 | 2013-09-25 | 北华大学 | Fermented ginseng fruit vinegar and preparation method thereof |
| CN103497883A (en) * | 2013-09-28 | 2014-01-08 | 吉林农业大学 | Ginseng healthy acetic acid drink and production method thereof |
| CN103750430A (en) * | 2013-11-14 | 2014-04-30 | 吉木萨尔县北庭镇余家宮村新青年农作物种植专业合作社 | Artemisia japonica beverage |
| CN104479987A (en) * | 2014-12-30 | 2015-04-01 | 丁政然 | Preparation method of pine needle and ginseng fermented vinegar and product of pine needle and ginseng fermented vinegar |
| CN104585823A (en) * | 2014-12-19 | 2015-05-06 | 王一伊 | Health vinegar |
| CN104957623A (en) * | 2015-07-09 | 2015-10-07 | 丁政然 | Preparation method of ginseng composite fruit-vegetable enzyme and a product |
| CN104974918A (en) * | 2014-04-04 | 2015-10-14 | 丁政然 | Processing technique of ginseng brewed vinegar |
| CN105950424A (en) * | 2016-05-31 | 2016-09-21 | 吉首大学 | Ginseng-ponkan mandarin healthcare vinegar and preparation method thereof |
| CN112106909A (en) * | 2019-06-21 | 2020-12-22 | 百岳特生物技术（上海）有限公司 | Ginseng and medlar fermentation liquor and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010055013A (en) * | 1999-12-09 | 2001-07-02 | 안용근 | Process for Preparing Ginseng Vineger |
| KR20010073498A (en) * | 2000-01-17 | 2001-08-01 | 정재춘 | Ginseng steamed red vinegar manufacture method |
| KR20070042384A (en) * | 2005-10-18 | 2007-04-23 | 중부대학교 산학협력단 | Process for preparing ginseng vinegar |
| KR20080066294A (en) * | 2007-01-11 | 2008-07-16 | 공주대학교 산학협력단 | Red ginseng vinegar prepared by using extruded ginseng, beverage comprising the same and a preparation method thereof |
| CN101601488A (en) * | 2009-06-30 | 2009-12-16 | 华南理工大学 | A kind of longan fruit vinegar drink and production method thereof |
-
2011
- 2011-03-29 CN CN201110076860XA patent/CN102178311B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010055013A (en) * | 1999-12-09 | 2001-07-02 | 안용근 | Process for Preparing Ginseng Vineger |
| KR20010073498A (en) * | 2000-01-17 | 2001-08-01 | 정재춘 | Ginseng steamed red vinegar manufacture method |
| KR20070042384A (en) * | 2005-10-18 | 2007-04-23 | 중부대학교 산학협력단 | Process for preparing ginseng vinegar |
| KR20080066294A (en) * | 2007-01-11 | 2008-07-16 | 공주대학교 산학협력단 | Red ginseng vinegar prepared by using extruded ginseng, beverage comprising the same and a preparation method thereof |
| CN101601488A (en) * | 2009-06-30 | 2009-12-16 | 华南理工大学 | A kind of longan fruit vinegar drink and production method thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102716172A (en) * | 2012-04-24 | 2012-10-10 | 江苏大学 | Preparation method of radix pseudostellariae vinegar soft capsules |
| CN102899236A (en) * | 2012-10-26 | 2013-01-30 | 吉林农业大学 | Process method for brewing ginseng vinegar by immobilized fermentation |
| CN103320303A (en) * | 2013-06-20 | 2013-09-25 | 北华大学 | Fermented ginseng fruit vinegar and preparation method thereof |
| CN103320303B (en) * | 2013-06-20 | 2016-09-14 | 北华大学 | Fermented type sapodilla vinegar and preparation method thereof |
| CN103497883A (en) * | 2013-09-28 | 2014-01-08 | 吉林农业大学 | Ginseng healthy acetic acid drink and production method thereof |
| CN103750430B (en) * | 2013-11-14 | 2016-07-13 | 吉木萨尔县北庭镇余家宮村新青年农作物种植专业合作社 | Artemisia japonica beverage |
| CN103750430A (en) * | 2013-11-14 | 2014-04-30 | 吉木萨尔县北庭镇余家宮村新青年农作物种植专业合作社 | Artemisia japonica beverage |
| CN104974918A (en) * | 2014-04-04 | 2015-10-14 | 丁政然 | Processing technique of ginseng brewed vinegar |
| CN104585823A (en) * | 2014-12-19 | 2015-05-06 | 王一伊 | Health vinegar |
| CN104479987A (en) * | 2014-12-30 | 2015-04-01 | 丁政然 | Preparation method of pine needle and ginseng fermented vinegar and product of pine needle and ginseng fermented vinegar |
| CN104957623A (en) * | 2015-07-09 | 2015-10-07 | 丁政然 | Preparation method of ginseng composite fruit-vegetable enzyme and a product |
| CN105950424A (en) * | 2016-05-31 | 2016-09-21 | 吉首大学 | Ginseng-ponkan mandarin healthcare vinegar and preparation method thereof |
| CN112106909A (en) * | 2019-06-21 | 2020-12-22 | 百岳特生物技术（上海）有限公司 | Ginseng and medlar fermentation liquor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102178311B (en) | 2012-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102178311B (en) | Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage | |
| CN101649276B (en) | Flower fruit/vegetable honey wine and preparation method thereof | |
| CN101665751B (en) | Lemon fermented wine and preparation method thereof | |
| CN102776098A (en) | Kiwifruit wine and method for brewing same | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN102851168A (en) | Black food health care liquor and production process thereof | |
| CN1317984C (en) | Glossy ganoderma health vinegar beverage and its prepn process | |
| CN1364873A (en) | Process for brewing organge fruit vinegar | |
| CN103045437A (en) | Making method of mango sparkling wine | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN105779207A (en) | Pawpaw face beautifying healthcare wine and preparation method thereof | |
| CN108395950A (en) | A kind of preparation method of red heart red pitaya wine | |
| CN101156705A (en) | A red date, hop zymolysis beverage and method for making same | |
| CN110540912A (en) | Low-alcohol fruit juice fermented beverage and preparation method thereof | |
| CN101085970B (en) | Micro-ferment onion grape wine process technology | |
| CN107201300A (en) | A kind of Chinese chestnut red date fruit vinegar and preparation method thereof | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN105861244A (en) | Preparation method of fruit-flavored grape-mulberry healthcare wine | |
| CN105647770A (en) | Preparation method of rosa sterilis fruit wine and rosa sterilis fruit wine | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN108841490A (en) | A kind of minuent honey raisin tree alcohol method for preparing beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |