CN102746979A - Leechee wine and preparation method thereof - Google Patents
Leechee wine and preparation method thereof Download PDFInfo
- Publication number
- CN102746979A CN102746979A CN2012102664741A CN201210266474A CN102746979A CN 102746979 A CN102746979 A CN 102746979A CN 2012102664741 A CN2012102664741 A CN 2012102664741A CN 201210266474 A CN201210266474 A CN 201210266474A CN 102746979 A CN102746979 A CN 102746979A
- Authority
- CN
- China
- Prior art keywords
- wine
- litchi
- preparation
- sugar
- spirit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a leechee wine and a preparation method thereof. The preparation method comprises the steps of firstly, mixing the leechee fresh with white spirit ranging from 35% (v/v) to 55% (v/v) at the temperature ranging between 25 DEG C and 28 DEG C and immersing the fresh for 2 to 4 months to obtain immersed material liquid; secondly, performing centrifugal separation of the immersed material liquid, acquiring the liquid supernatant to obtain the wine sample; thirdly, adding sugar into the wine sample, mixing uniformly under at the temperature ranging between 15 DEG C and 20 DEG C and brewing for more than 3 months to obtain an aged wine; and fourthly, acquiring the aged wine, filtering the aged wine through a millipore filter, and performing filling to obtain the leechee wine. The wine comprises, by weight, 2.5 to 3.5 of leechee fresh, 5.5 to 6.5 of white spirit and 0.8 to 1.2 of sugar. The leechee wine is transparent in wine body and mellow in taste, moderate in sweet and sour flavors and has a unique flavor of litchis.
Description
Technical field
The invention belongs to the drinks technical field, be specifically related to a kind of litchi spirit and preparation method thereof.
Background technology
Lichee originates in China, is the good fruit in the Chinese south of the Five Ridges, and color is all beautiful, has won fame both at home and abroad, and the title of " fruit king " is arranged.The Fructus Litchi majority is fish-scale shape projection, and is scarlet or purplish red.The fresh pulp congealed fat shape that is translucent, flavor is fragrant beautiful.Lichee is nutritious, according to one's analysis, contains vitamins C 13.20～71.72 person of outstanding talent's grams in each hundred milliliters of lichee fruit juice, contains soluble solid 12.9～21%, for promoting healthy nutritious prod.According to Compendium of Material Medica record, lichee have quench the thirst, beneficial people's color, logical god, intelligence development, strong gas, control scrofula and knurl effect such as go to live in the household of one's in-laws on getting married.Because the lichee quality guaranteed period is short, so multi-processing becomes various products.Wherein, litchi spirit is exactly common a kind of.
Mostly common litchi spirit is pulp (or also having fruit stone) is made after bubble for some time with steeping in wine.For example one Chinese patent application 01106524.9, discloses a kind of litchi spirit and preparation method thereof.It is that the lichee back of shelling is put into pulp and fruit stone in 10～70 ° the liquor together; And add a small amount of honey or rock sugar; Also can add herbal medicine immersion, encloses container is preserved and is obtained more than three months then, and this litchi spirit is nutritious; Can be used as high quality fruit food and drink article, the Chinese medicine effect that also has beneficial gas tonifying yin, regulates the flow of vital energy and loose and tremble with fear.But only brewageing of this litchi spirit through simply once soaking, the litchi spirit that makes exists certain pungency and acrimony more, influences the mouthfeel of wine body; On the other hand, in brewing process, owing to do not pass through effective solid-liquid separation, have a large amount of meat slags in the wine, the wine body is muddy, influences vision and mouthfeel.
Summary of the invention
The technical problem that the present invention will solve provides a kind of litchi spirit and preparation method thereof, the litchi spirit wine body that makes is transparent, mouthfeel is mellow, sour-sweet moderate, the distinctive local flavor of litchi arranged.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
First aspect of the present invention provides the preparation method of litchi spirit, and said preparation method may further comprise the steps:
1) with litchi pulp and alcoholic strength is 35 °～55 ° white spirit mixed, under 25～28 ℃ condition, soaked 2～4 months, must soak feed liquid;
2) will soak feed liquid and carry out spinning, get supernatant, get wine appearance;
3) in wine appearance, add sugar, mix, under 15～20 ℃ condition, ageing got ageing wine more than 3 months;
4) get ageing wine, after microporous filter filtered, can promptly got said litchi spirit.
Wherein, the weight ratio of said litchi pulp, liquor and sugar is 2.5～3.5:5.5～6.5:0.8～1.2; Preferably, the weight ratio of said litchi pulp, liquor and sugar is 3:6:1; And described sugar is white sugar, rock sugar or brown sugar.
Said litchi pulp is preferably from lichee fresh, ninety percent ripe, no disease and pest, preferably gets the lichee of plucking the same day and removes the peel stoning the same day and make, to guarantee the freshness of litchi pulp.The sugar degree of litchi pulp is advisable with 150～170mg/g.
The alcoholic strength of said liquor is preferably 40 °～50 °, is the best with 45 °.
The rotating speed of said spinning is 4000～6000r/min, and the time is 10～20min.
The time of said ageing is preferably 3～12 months.
The filter membrane aperture of said microporous filter is 0.22～2 μ m.
Second aspect of the present invention provides litchi spirit, and said litchi spirit is to make through above-mentioned preparation method.
Compare with prior art, litchi spirit of the present invention and preparation method thereof has the following advantages:
1, preparation process of the present invention choosing under optimal temperature and time, is once soaked earlier; Make fragrance and nutritive and health protection components in the lichee fully leach; Kept the distinctive local flavor of litchi, carried out an ageing at last again, made wine fully aging; Make the wine body more agreeable to the taste, taste is coordinated more;
2, preparation process of the present invention, front and back through the filtration of spinning and microporous filter, can fully be removed impurity such as meat slag respectively, make that the wine body is transparent, mouthfeel is mellow;
3, preparation process of the present invention, the weight ratio of litchi pulp, liquor and sugar is suitable, and the litchi spirit that makes is sour-sweet moderate, and alcoholic strength is moderate, can be used as daily drink and suitably drinks.
Embodiment
Be described further with embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
One, raw material
Lichee adopts the lichee of brands such as ninety percent Lingshan imperial concubine ripe, no disease and pest laughs at, osmanthus flavor, glutinous rice wrapped in lotus leaves, fragrant litchi; Getting the lichee of plucking the same day removed the peel stoning make litchi pulp the same day.Through detecting, the sugar degree of litchi pulp is 160mg/g.
Liquor is selected rice spirit for use, and its alcoholic strength is 45 °.
The weight ratio of litchi pulp, liquor and white sugar is 3:6:1.
Two, preparation process
1) with litchi pulp and white spirit mixed, under 27 ℃ condition, soaked 3 months, stirred material once, and must soak feed liquid in per 15 days;
2) will soak feed liquid spinning 10min under the condition of 6000r/min, get supernatant, get wine appearance;
3) in wine appearance, add white sugar, mix, under 18 ℃ condition, ageing 6 months gets ageing wine;
4) getting ageing wine, is after the microporous filter of 0.45 μ m filters, to adopt 3000 bottles of/hour full-automatic cans of low vacuum filling machine through the filter membrane aperture, promptly gets said litchi spirit.
Each item index of the litchi spirit that three, makes
Physical and chemical index: alcoholic strength 20% (V/V), total acid 5.56 (g/L), volatile acid 0.10 (g/L), reducing sugar 38.6 (g/L), total reducing sugar 40.6 (g/L).
The Oranoleptic indicator: the wine body presents transparent, light red, and the wine body is plentiful, mouthfeel is mellow, sour-sweet moderate, long times of aftertaste, and the distinctive local flavor of litchi is arranged.
Embodiment 2
One, raw material
Lichee adopts the lichee of brands such as ninety percent Lingshan imperial concubine ripe, no disease and pest laughs at, osmanthus flavor, glutinous rice wrapped in lotus leaves, fragrant litchi; Getting the lichee of plucking the same day removed the peel stoning make litchi pulp the same day.Through detecting, the sugar degree of litchi pulp is 150mg/g.
Liquor is selected rice spirit for use, and its alcoholic strength is 45 °.
The weight ratio of litchi pulp, liquor and white sugar is 3.5:5.5:1.
Two, preparation process
1) with litchi pulp and white spirit mixed, under 28 ℃ condition, soaked 2 months, stirred material once, and must soak feed liquid in per 15 days;
2) will soak feed liquid spinning 20min under the condition of 4000r/min, get supernatant, get wine appearance;
3) in wine appearance, add white sugar, mix, under 18 ℃ condition, ageing 12 months gets ageing wine;
4) getting ageing wine, is after the microporous filter of 0.22 μ m filters, to adopt 3000 bottles of/hour full-automatic cans of low vacuum filling machine through the filter membrane aperture, promptly gets said litchi spirit.
Each item index of the litchi spirit that three, makes
Physical and chemical index: alcoholic strength 18% (V/V), total acid 5.63 (g/L), volatile acid 0.12 (g/L), reducing sugar 39.2 (g/L), total reducing sugar 41.4 (g/L).
The Oranoleptic indicator: the wine body presents transparent, light red, and the wine body is plentiful, mouthfeel is mellow, sour-sweet moderate, long times of aftertaste, and the distinctive local flavor of litchi is arranged.
Embodiment 3
One, raw material
Lichee adopts the lichee of brands such as ninety percent Lingshan imperial concubine ripe, no disease and pest laughs at, osmanthus flavor, glutinous rice wrapped in lotus leaves, fragrant litchi; Getting the lichee of plucking the same day removed the peel stoning make litchi pulp the same day.Through detecting, the sugar degree of litchi pulp is 170mg/g.
Liquor is selected rice spirit for use, and its alcoholic strength is 35 °.
The weight ratio of litchi pulp, liquor and white sugar is 3:6.5:0.8.
Two, preparation process
1) with litchi pulp and white spirit mixed, under 26 ℃ condition, soaked 4 months, stirred material once, and must soak feed liquid in per 15 days;
2) will soak feed liquid spinning 15min under the condition of 6000r/min, get supernatant, get wine appearance;
3) in wine appearance, add white sugar, mix, under 15 ℃ condition, ageing 6 months gets ageing wine;
4) getting ageing wine, is after the microporous filter of 1 μ m filters, to adopt 3000 bottles of/hour full-automatic cans of low vacuum filling machine through the filter membrane aperture, promptly gets said litchi spirit.
Each item index of the litchi spirit that three, makes
Physical and chemical index: alcoholic strength 18% (V/V), total acid 5.46 (g/L), volatile acid 0.10 (g/L), reducing sugar 36.1 (g/L), total reducing sugar 39.4 (g/L).
The Oranoleptic indicator: the wine body presents transparent, light red, and the wine body is plentiful, mouthfeel is mellow, sour-sweet moderate, long times of aftertaste, and the distinctive local flavor of litchi is arranged.
Embodiment 4
One, raw material
Lichee adopts the lichee of brands such as ninety percent Lingshan imperial concubine ripe, no disease and pest laughs at, osmanthus flavor, glutinous rice wrapped in lotus leaves, fragrant litchi; Getting the lichee of plucking the same day removed the peel stoning make litchi pulp the same day.Through detecting, the sugar degree of litchi pulp is 161mg/g.
Liquor is selected rice spirit for use, and its alcoholic strength is 55 °.
The weight ratio of litchi pulp, liquor and rock sugar is 2.5:6:1.2.
Two, preparation process
1) with litchi pulp and white spirit mixed, under 25 ℃ condition, soaked 3 months, stirred material once, and must soak feed liquid in per 15 days;
2) will soak feed liquid spinning 15min under the condition of 5000r/min, get supernatant, get wine appearance;
3) in wine appearance, add rock sugar, mix, under 20 ℃ condition, ageing 3 months gets ageing wine;
4) getting ageing wine, is after the microporous filter of 2 μ m filters, to adopt 3000 bottles of/hour full-automatic cans of low vacuum filling machine through the filter membrane aperture, promptly gets said litchi spirit.
Each item index of the litchi spirit that three, makes
Physical and chemical index: alcoholic strength 23% (V/V), total acid 5.12 (g/L), volatile acid 0.09 (g/L), reducing sugar 39.6 (g/L), total reducing sugar 42.6 (g/L).
The Oranoleptic indicator: the wine body presents transparent, light red, and the wine body is plentiful, mouthfeel is mellow, sour-sweet moderate, long times of aftertaste, and the distinctive local flavor of litchi is arranged.
Embodiment 5
One, raw material
Lichee adopts the lichee of brands such as ninety percent Lingshan imperial concubine ripe, no disease and pest laughs at, osmanthus flavor, glutinous rice wrapped in lotus leaves, fragrant litchi; Getting the lichee of plucking the same day removed the peel stoning make litchi pulp the same day.Through detecting, the sugar degree of litchi pulp is 158mg/g.
Liquor is selected rice spirit for use, and its alcoholic strength is 45 °.
The weight ratio of litchi pulp, liquor and rock sugar is 3:6:1.
Two, preparation process
1) with litchi pulp and white spirit mixed, under 25 ℃ condition, soaked 2 months, stirred material once, and must soak feed liquid in per 15 days;
2) will soak feed liquid spinning 15min under the condition of 4000r/min, get supernatant, get wine appearance;
3) in wine appearance, add rock sugar, mix, under 20 ℃ condition, ageing 6 months gets ageing wine;
4) getting ageing wine, is after the microporous filter of 0.45 μ m filters, to adopt 3000 bottles of/hour full-automatic cans of low vacuum filling machine through the filter membrane aperture, promptly gets said litchi spirit.
Each item index of the litchi spirit that three, makes
Physical and chemical index: alcoholic strength 20% (V/V), total acid 5.50 (g/L), volatile acid 0.10 (g/L), reducing sugar 38.1 (g/L), total reducing sugar 39.5 (g/L).
The Oranoleptic indicator: the wine body presents transparent, light red, and the wine body is plentiful, mouthfeel is mellow, sour-sweet moderate, long times of aftertaste, and the distinctive local flavor of litchi is arranged.
Embodiment 6
One, raw material
Lichee adopts the lichee of brands such as ninety percent Lingshan imperial concubine ripe, no disease and pest laughs at, osmanthus flavor, glutinous rice wrapped in lotus leaves, fragrant litchi; Getting the lichee of plucking the same day removed the peel stoning make litchi pulp the same day.Through detecting, the sugar degree of litchi pulp is 165mg/g.
Liquor is selected rice spirit for use, and its alcoholic strength is 45 °.
The weight ratio of litchi pulp, liquor and brown sugar is 3:6.5:0.8.
Two, preparation process
1) with litchi pulp and white spirit mixed, under 27 ℃ condition, soaked 4 months, stirred material once, and must soak feed liquid in per 15 days;
2) will soak feed liquid spinning 15min under the condition of 6000r/min, get supernatant, get wine appearance;
3) in wine appearance, add brown sugar, mix, under 15 ℃ condition, ageing 6 months gets ageing wine;
4) getting ageing wine, is after the microporous filter of 1 μ m filters, to adopt 3000 bottles of/hour full-automatic cans of low vacuum filling machine through the filter membrane aperture, promptly gets said litchi spirit.
Each item index of the litchi spirit that three, makes
Physical and chemical index: alcoholic strength 20% (V/V), total acid 5.63 (g/L), volatile acid 0.10 (g/L), reducing sugar 39.1 (g/L), total reducing sugar 41.4 (g/L).
The Oranoleptic indicator: the wine body presents transparent, light red, and the wine body is plentiful, mouthfeel is mellow, sour-sweet moderate, long times of aftertaste, and the distinctive local flavor of litchi is arranged.
Embodiment 7
One, raw material
Lichee adopts the lichee of brands such as ninety percent Lingshan imperial concubine ripe, no disease and pest laughs at, osmanthus flavor, glutinous rice wrapped in lotus leaves, fragrant litchi; Getting the lichee of plucking the same day removed the peel stoning make litchi pulp the same day.Through detecting, the sugar degree of litchi pulp is 170mg/g.
Liquor is selected rice spirit for use, and its alcoholic strength is 35 °.
The weight ratio of litchi pulp, liquor and brown sugar is 3:6:1.
Two, preparation process
1) with litchi pulp and white spirit mixed, under 27 ℃ condition, soaked 3 months, stirred material once, and must soak feed liquid in per 15 days;
2) will soak feed liquid spinning 15min under the condition of 6000r/min, get supernatant, get wine appearance;
3) in wine appearance, add brown sugar, mix, under 15 ℃ condition, ageing 12 months gets ageing wine;
4) getting ageing wine, is after the microporous filter of 0.22 μ m filters, to adopt 3000 bottles of/hour full-automatic cans of low vacuum filling machine through the filter membrane aperture, promptly gets said litchi spirit.
Each item index of the litchi spirit that three, makes
Physical and chemical index: alcoholic strength 18% (V/V), total acid 5.56 (g/L), volatile acid 0.10 (g/L), reducing sugar 35.1 (g/L), total reducing sugar 38.6 (g/L).
The Oranoleptic indicator: the wine body presents transparent, light red, and the wine body is plentiful, mouthfeel is mellow, sour-sweet moderate, long times of aftertaste, and the distinctive local flavor of litchi is arranged.
Experimental example
Evaluation and test person 100 people that random choose of the present invention is fond of drinking at ordinary times let these 100 evaluation and test persons taste the litchi spirit that makes among the embodiment 1～7 at random.According to evaluation and test person individual alcohol drinking patterns and hobby at ordinary times, according to evaluation criteria poor, general, satisfied and that feel quite pleased, the litchi spirit that each embodiment is made carries out Comprehensive Assessment respectively then.Its result such as following table:
| Difference | Generally | More satisfied | Feel quite pleased | |
| Embodiment 1 | 0 | 3 | 37 | 60 |
| Embodiment 2 | 0 | 6 | 40 | 54 |
| Embodiment 3 | 0 | 4 | 40 | 56 |
| Embodiment 4 | 0 | 5 | 41 | 54 |
| Embodiment 5 | 0 | 6 | 45 | 49 |
| Embodiment 6 | 0 | 7 | 46 | 47 |
| Embodiment 7 | 0 | 5 | 42 | 53 |
Can find out from last table, test specifically not that evaluation and test person has price difference to the litchi spirit that each embodiment makes, and satisfactory degree (being chosen as the ratio of " more satisfied " and " satisfaction ") has reached more than 93%.
Claims (9)
1. the preparation method of litchi spirit is characterized in that, said preparation method may further comprise the steps:
1) with litchi pulp and alcoholic strength is 35 °～55 ° white spirit mixed, under 25～28 ℃ condition, soaked 2～4 months, must soak feed liquid;
2) will soak feed liquid and carry out spinning, get supernatant, get wine appearance;
3) in wine appearance, add sugar, mix, under 15～20 ℃ condition, ageing got ageing wine more than 3 months;
4) get ageing wine, after microporous filter filtered, can promptly got said litchi spirit;
Wherein, the weight ratio of said litchi pulp, liquor and sugar is 2.5～3.5:5.5～6.5:0.8～1.2.
2. the preparation method of litchi spirit according to claim 1, it is characterized in that: the filter membrane aperture of said microporous filter is 0.22～2 μ m.
3. the preparation method of litchi spirit according to claim 1, it is characterized in that: the rotating speed of said spinning is 4000～6000r/min, the time is 10～20min.
4. the preparation method of litchi spirit according to claim 1, it is characterized in that: the sugar degree of said litchi pulp is 150～170mg/g.
5. the preparation method of litchi spirit according to claim 1, it is characterized in that: the alcoholic strength of said liquor is 40 °～50 °.
6. the preparation method of litchi spirit according to claim 1, it is characterized in that: the time of said ageing is 3～12 months.
7. the preparation method of litchi spirit according to claim 1 is characterized in that: the weight ratio of said litchi pulp, liquor and sugar is 3:6:1.
8. according to the preparation method of each described litchi spirit in the claim 1～7, it is characterized in that: described sugar is white sugar, rock sugar or brown sugar.
9. litchi spirit, it is characterized in that: said litchi spirit makes through each described preparation method in the claim 1～8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102664741A CN102746979A (en) | 2012-07-30 | 2012-07-30 | Leechee wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102664741A CN102746979A (en) | 2012-07-30 | 2012-07-30 | Leechee wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102746979A true CN102746979A (en) | 2012-10-24 |
Family
ID=47027476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102664741A Pending CN102746979A (en) | 2012-07-30 | 2012-07-30 | Leechee wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102746979A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103911260A (en) * | 2014-04-25 | 2014-07-09 | 灵山县荔乡天然果酒厂 | Litchi wine and preparation method thereof |
| CN106675942A (en) * | 2017-01-13 | 2017-05-17 | 广西运亨酒业有限公司 | Preparation method of lychee wine |
| CN108865611A (en) * | 2018-07-19 | 2018-11-23 | 山东大学 | A kind of litchi and longan wine and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1502685A (en) * | 2002-11-22 | 2004-06-09 | 四川全兴股份有限公司 | Strong plant aroma type white spirit and preparation process thereof |
| CN1542117A (en) * | 2003-11-05 | 2004-11-03 | 华南农业大学 | Method for making litchi full-fermented wine |
| CN1814729A (en) * | 2005-11-11 | 2006-08-09 | 岭南荔枝加工工程技术惠州研究中心 | Litchi-aquavit and making method thereof |
| CN101914423A (en) * | 2010-07-21 | 2010-12-15 | 广东祯州集团有限公司 | Lychee brandy and production method thereof |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
| CN102212443A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of full-juice lichi dry wine |
-
2012
- 2012-07-30 CN CN2012102664741A patent/CN102746979A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1502685A (en) * | 2002-11-22 | 2004-06-09 | 四川全兴股份有限公司 | Strong plant aroma type white spirit and preparation process thereof |
| CN1542117A (en) * | 2003-11-05 | 2004-11-03 | 华南农业大学 | Method for making litchi full-fermented wine |
| CN1814729A (en) * | 2005-11-11 | 2006-08-09 | 岭南荔枝加工工程技术惠州研究中心 | Litchi-aquavit and making method thereof |
| CN101914423A (en) * | 2010-07-21 | 2010-12-15 | 广东祯州集团有限公司 | Lychee brandy and production method thereof |
| CN102168003A (en) * | 2011-02-22 | 2011-08-31 | 广东帝浓酒业有限公司 | Litchi brandy and production method thereof |
| CN102212443A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of full-juice lichi dry wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103911260A (en) * | 2014-04-25 | 2014-07-09 | 灵山县荔乡天然果酒厂 | Litchi wine and preparation method thereof |
| CN106675942A (en) * | 2017-01-13 | 2017-05-17 | 广西运亨酒业有限公司 | Preparation method of lychee wine |
| CN108865611A (en) * | 2018-07-19 | 2018-11-23 | 山东大学 | A kind of litchi and longan wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102352299B (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN102746977A (en) | Plum wine and preparation method thereof | |
| CN102746976A (en) | Rhodomyrtus tomentosa wine and preparation method thereof | |
| CN102008104B (en) | Herba saussureae involucratae concentrated juice and preparation method thereof | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN103484293B (en) | A kind of phyllanthus emblica Nectar wine and preparation method thereof | |
| CN107354059B (en) | Chinese wampee leaf and Chinese wampee fruit mixed fermented fruit wine and processing method thereof | |
| CN102746979A (en) | Leechee wine and preparation method thereof | |
| CN108185241A (en) | A kind of passion fruit and the composite beverage of sugarcane and preparation method thereof | |
| CN104531463A (en) | Technology for biologically brewing passion fruit and mango wine | |
| CN104531429A (en) | Technology for biologically brewing mango wine | |
| CN106666810B (en) | One grows tobacco grape wine novel tobacco product and preparation method thereof | |
| CN115281336A (en) | Dictyophora indusiata tea oral liquid and preparation method thereof | |
| CN108315146A (en) | A kind of preparation method of grape rice wine | |
| CN104531428A (en) | Technology for biologically brewing sweet mango wine | |
| CN107779360A (en) | A kind of preparation method of red pitaya wine | |
| CN107299014A (en) | A kind of wine of longan and preparation method thereof | |
| CN104531461A (en) | Technology for biologically brewing mango and dragon fruit wine | |
| KR101103035B1 (en) | A process for producing beverage containing cactusextracts and black galic | |
| CN104531462A (en) | Technology for biologically brewing magno, dragon fruit and passion fruit mixed wine | |
| CN104479984A (en) | Process for brewing mandarin orange and mango vinegar | |
| CN104531427A (en) | Technology for biologically brewing smoked plum and mango wine | |
| CN103555499A (en) | Original-flavor jujube wine and brewing method thereof | |
| CN107828596A (en) | A kind of red pitaya wine | |
| CN108220091A (en) | A kind of preparation method of litchi spirit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121024 |