CN103911251A - Mulberry sweet corn health wine and brewing method thereof - Google Patents
Mulberry sweet corn health wine and brewing method thereof Download PDFInfo
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Abstract
The invention discloses a brewing method of mulberry sweet corn health wine. Mulberry and sweet corns are taken as main raw materials; the brewing method of the mulberry sweet corn health wine comprises working procedures of squeezing the raw materials, soaking with spring water, cooking, fermenting and the like. The mulberry sweet corn health care wine brewed by adopting the method disclosed by the invention is pure black purple, sweet with slight sweet corn fragrance, fuller in body and low in preservative content, and the requirement of modern people to nutrition and health care can be met.
Description
Technical field
The present invention relates to fruits health promoting wine and preparation method thereof, particularly use mulberries and sweet corn wine brewing and the method as raw material.
Background technology
Mulberries, have another name called Fructus Mori, mulberry sugarcane, mulberry jujube, sorosis, black mulberry etc., are the fruit ear of moraceae plants mulberry.Look green grass or young crops when mulberries are tender, taste acid, when aging, look purple is black, succulence, taste is sweet.Ripe mulberries fruit is nutritious, 81.8 grams of every 100 grams of mulberries moisture contents, 1.8 grams, protein, 0.3 gram, fat.4.9 grams of Mierocrystalline celluloses, 10 grams, carbohydrate, 1.2 grams of ash contents, carotene 30 micrograms, 0.02 milligram of VitB1,0.06 milligram, riboflavin, 6.95 milligrams of vitamin-Es, 33 milligrams, potassium, 0.27 milligram, zinc, 0.08 milligram of copper, selenium 4.8 micrograms.In addition, also contain tannic acid, oxysuccinic acid, vitamins C and lipid acid etc.Its fat is mainly linolic acid, oleic acid, Palmiticacid, stearic acid and sad, n-nonanoic acid, capric acid, tetradecanoic acid, linolenic acid etc. on a small quantity.
Mulberries trophic analysis:
(1) prevent arteriosclerosis, in mulberries, contain lipid acid, mainly by linolic acid.Stearic acid and oleic acid composition, have and reduce fat, and reduces blood fat, prevents the effects such as arteriosclerosis.
(2) strengthening the spleen and stomach, contains the nutritive substances such as tannic acid, lipid acid, oxysuccinic acid in aid digestion mulberries, can help the digestion of fat, protein and starch, therefore there is the merit that strengthening the spleen and stomach is aid digestion, can be used for the diarrhoea that treatment causes because of maldigestion.
(3) supplement the nutrients, in mulberries, contain the trace element of a large amount of moisture, carbohydrate, multivitamin, carotene and needed by human etc., can effectively expand the Q volume of blood of human body, and benefit and oiliness, be suitable for hypertension, gynaecological disease patient's dietotherapy.
(4) blacking hair and beauty, except containing the nutritive substance that a large amount of needed by human body want, also contains Wu Fasu in mulberries, can make hair become black and glossy, therefore can be used to beauty treatment.
(5) cancer-resisting, the compositions such as contained violaguercitrin in mulberries, cyanidin(e), glucose, fructose, oxysuccinic acid, calcareous, inorganic salt, carotene, multivitamin and nicotinic acid, have prophylaxis of tumours cellular invasion, effect of avoiding cancer to occur.Curative effect: mulberries are cold in nature to promote the production of body fluid, the flat Tianjin of growing of rock sugar, being hard and dry due to controlling enteron aisle body fluid deficiency.
Sweet corn be a kind of nutritious, utilization ratio is high, good palatability, novel corn that economic benefit is high, concentrate the high-quality characteristic of fruit and cereal, it is a kind of modern food that has leisure type and health concurrently, there is sweet, sticky, tender, fragrant feature, write the title of " fruit corn ", " vegetable corn ", enjoy soon liking of human consumer to be easy to chew and digest and assimilate, after boiling, can keep for a long time original local flavor, be the luxuriant fresh dual-purpose maize of selling and process of a kind of more rising green grass or young crops.The difference of sweet corn and conventional corn is exactly that sugar degree in seed embryo is high, and general sugar degree reaches 10%~20%, even higher, is 1~4 times of conventional corn sugar degree, and some kind is also sweeter than watermelon, muskmelon, and its sugar is mainly sucrose and reducing sugar.Because sugariness is high, one can eat raw, and two can do vegetables eats, and three can make canned food.Wherein sweet corn total amino acid content is respectively than conventional corn and Glutinous Semen Maydis high 23.2% and 12.7%, in amino acid composition, content with Methionin, tryptophane is higher, higher more than 2 times than conventional corn, 8 kinds of essential amino acid total amounts exceed 23.5% and 6.6% than conventional corn and Glutinous Semen Maydis respectively, and comparatively balance of essential amino acid proportion of composing; Protein content reaches more than 13%, and taking water-soluble protein as main, crude fat content reaches 9.9%, exceeds doubly left and right of l than conventional corn; Glucose, sucrose, fructose content are 2-8 times of conventional corn, are rich in the nutritive elements such as VB1, VB2 ~ VB5, VB6, VC, VE, carotene and 18 seed amino acids in seed.The research of nutritive health-care association of Germany shows, in all staple foods, nutritive value and the health-care effect of corn are the highest.It is calcium, gsh, VITAMIN, magnesium, selenium, vitamin-E and lipid acid that corn contains 7 kinds " anatrophics ".After measured, every 100 grams of corns can provide the calcium of nearly 300 milligrams, almost with milk-product in contained calcium similar.Abundant calcium can play hypotensive effect.In corn, contained carotene is converted into vitamin A after being absorbed by the body, and has protective effect on cancer risk.Plant cellulose can accelerate the discharge of carcinogenic substance and other poisonous substances.Natural VE has promotion cell fission, delays senility, and reduces serum cholesterol, prevents the function of dermatosis, can also alleviate arteriosclerosis and brain function decline.It is aging that lutein, the zeaxanthin that corn contains is conducive to delay eyes.Bioelement " selenium is famous is " anticancer king ", and in super-sweet corn, the content of selenium is than the high 8-10 of conventional corn doubly.Selenium also has strengthening immunity, prevents diabetes, cardiovascular and cerebrovascular diseases, prevent and treat the effect such as hepatopathy, protection liver.Sweet corn also has medical care effect, makes it have the feature of fruits and vegetables because containing multivitamin and mineral substance; Contain unsaturated fatty acids, have and reduce cholesterol, the vessel softening in blood and prevent and treat the effect of coronary heart disease.The nutrient fibre of sweet corn has 5 kinds of medical functionss at least to human body according to research reports, prevents gastric and intestinal cancer, prevents constipation, reduces cholesterol and slow down arteriosclerotic formation, prevention gallbladdergallstonecholetithiasis.Eat in addition super-sweet corn more and can also resist the side effect of cancer therapy drug processed to human body, stimulate brain cell, strengthen people's mental and memory.In the Semen Maydis oil of rich content, as the highest in linoleic content with unsaturated fatty acids; In endosperm, approximately contain the sugar of 10%~l5%, be equivalent to 2.5 times of conventional corn, D-Glucose wherein, fructose, oligose are easily absorbed by the body and are difficult for being converted into fat; Contain the nutrient substances such as vitamin B group, VE, mineral substance and food fibre.Medical research thinks, the contained effective constituent of sweet corn has the blood cholesterol levels of reduction, adjusts the effects such as intestinal function, regulating blood glucose levels, removing body free radical; And control hyperlipidemia, arteriosclerosis, hypertension, diabetes, obesity, delay senility etc. had to active effect, be the protective foods that people are desirable.
Mulberries have spontaneous growth, without the feature of disease and pest, liked by people, but its fruit surface is soft and not storage endurance transport, people often retain its nutritive value in the mode of mulberries fruit wine brewing, and the corn wine adding therein can improve medium-height grass flavour of a drug indistinct in pure morat with light corn perfume (or spice) during taste is sweet.
Existing morat preparation technology generally includes following several:
1. infusion method (if the patent No. is CN10207111A, CN101440337A): by fresh mulberries pulp and alcohol or soaking in Chinese liquor, the soak solution after immersion is allocated and formed.The mulberries fruit wine of soaking wine method brew, although technique is simple, has certain fruital, typicalness strong, and it is plentiful that wine body is often owed.Alcohol smell is outstanding, can not meet modern people meeting high quality of life.
2. fermentation method (if the patent No. is CN1024362A, CN102787047A): fresh mulberries fruit is through peeling, squeezes the juice, the art breading brew such as clarifying treatment, artificial yeast's interpolation, temperature controlled fermentation, oxygen barrier storage forms.The fruit wine of fermentation brew, look just, the pure gracefulness of fragrance, delicate mouthfeel, plentiful mellow, coordinate.But the color component of mulberry juice loss is more, and very unstable of color.
3. soak the method (if the patent No. is CN101074413A) combining with fermentation: according to the method described above, fresh fruit soak solution is mixed by a certain percentage with fresh fruit fermented liquid, then allotment forms through art breading.Soak and the fruit wine of combined techniques brew that ferments, though have certain pure and fresh fruital and aroma, typicalness is more outstanding, but still exists the functional component loss in mulberry juice serious, and product often needs the processing of mixing colours.
4. utilize mulberry juice concentrated solution to produce mulberries fruit wine (if the patent No. is CN102250719A): what on this kind of basic identical with the fermentation method just raw material of method, use is fruit juice concentrate.Its production method is: fruit juice concentrate is diluted with water to finite concentration (according to the specification of quality of product) and makes the former wine after its fermentation meet product requirement, then add the operations such as artificial yeast, temperature controlled fermentation, storage, art breading.The fruit wine that utilizes this method to produce, general fruital is on the low side, feeling of freshness a little less than, vinosity is not good, has certain gap with the fruit wine that utilizes new fresh fruit brew.
The preparation method of several morats above, respectively have oneself advantage and defect, common feature is all that juice color loss is serious, and sanitas usage quantity also approaches the upper limit of national standard, simultaneously pure mulberries brew vinosity, with the smell of herbal medicine, has affected its mouthfeel of drinking.Adopt which type of method, can farthest retain the nutritive ingredient of mulberries fruit, can improve again morat functional effect aspect health care, reduce the usage quantity of sanitas (sulfurous gas etc.), be the target that in industry, professional person pursues for consumers in general provide pure natural mulberries fruit wine simultaneously always.
Summary of the invention
Mulberries sweet corn health promoting wine provided by the invention and preparation method thereof, has solved the problem that traditional morat mouthfeel is bad, freshness is not high.
Mulberries sweet corn health promoting wine of the present invention, main raw material is mulberries and sweet corn, raw-material weight is mulberries than part: sweet corn=1:2.3 ~ 2.7.
The preparation method of mulberries sweet corn health promoting wine of the present invention, comprises the following steps:
A). for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class sweet corn, clear water is for subsequent use after eluriating;
B). the sweet corn in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, sweet corn layer completely, soaks water temperature and is controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time;
C). the sweet corn after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, is 15 minutes at saturated steam state cooking time;
D). by the black sweet corn of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 28 ~ 32 degrees Celsius, to be sprinkled into quality be 5% ~ 6% koji of sweet corn quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius;
E). sweet corn sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface sweet corn kernel and koji stir, after having fermented, obtain the former wine of sweet corn;
F). fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3 ~ 2.7 portions of former wine of weight sweet corn that sweet corn is made, and after stirring, continue sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
In step a, mulberries fruit physical squeezing technique is:
A1). get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5 ~ 8 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). standby a2 step institute mulberries are poured in cylinder shape squeezing bucket, is connected and squeeze bung and support by lever principle, in one section of application of force of support, barrel interior mulberries are squeezed bearing under 6 ~ 7MPa pressure.
The present invention is due to wine-making technology uniqueness, the mulberries sweet corn drinking utensils of preparing according to the method has pure black color purple, during taste is sweet with light sweet corn perfume (or spice), mouthfeel is more comfortable, wine body is more plentiful, nourishing function is abundanter, and antiseptic content is lower, is particularly suitable for the requirement of modern people to nutritive health-care.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1: weight ratio part mulberries: the mulberries sweet corn health promoting wine of sweet corn=1:2.2 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class sweet corn clear water is for subsequent use after eluriating;
Second step: the sweet corn of having eluriated soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, sweet corn layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously;
The 3rd step: the sweet corn after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the sweet corn of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of sweet corn quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature;
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Sweet corn sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface sweet corn kernel and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of sweet corn;
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.2 portions of former wine of weight sweet corn that sweet corn is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 2: weight ratio part mulberries: the mulberries sweet corn health promoting wine of sweet corn=1:2.5 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class sweet corn clear water is for subsequent use after eluriating;
Second step: the sweet corn of having eluriated soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, sweet corn layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously;
The 3rd step: the sweet corn after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the sweet corn of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of sweet corn quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature;
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Sweet corn sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface sweet corn kernel and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of sweet corn;
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.5 portions of former wine of weight sweet corn that sweet corn is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
Embodiment 3: weight ratio part mulberries: the mulberries sweet corn health promoting wine of sweet corn=1:2.7 brew, brew method is as follows:
The first step: for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class sweet corn clear water is for subsequent use after eluriating;
Second step: the sweet corn of having eluriated soaks with mountain spring water, when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, sweet corn layer completely, soak water temperature and be controlled at 20 ~ 25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time, mountain spring water is rich in several mineral materials, and this provides good environment to microorganism growth in follow-up fermentation, and residual mineral element can also produce benefit to human body simultaneously;
The 3rd step: the sweet corn after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, pours the boiling of wooden rice steamer bucket into after draining, and is 15 minutes at saturated steam state cooking time;
The 4th step: by the sweet corn of boiling, be poured on and spread out coolingly on bamboo dustpan, in the time that temperature is down to 30 degrees Celsius of left and right, to be sprinkled into quality be 5% ~ 6% koji of sweet corn quality and stir, pours in ceramic wine jar after continuing to be cooled to room temperature;
The 5th step: add mountain spring water to altar in the ratio of 1:1, seal after continuing to stir, be placed on indoor storage, envrionment temperature is controlled at 20 ~ 25 degrees Celsius; Sweet corn sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the sweet corn grain of rice and koji stir, inharmonious with Primary product and the secondary species of avoiding bacterium colony skewness to produce, after having fermented, obtain the former wine of sweet corn;
The 6th step: fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.7 portions of former wine of weight sweet corn that sweet corn is made, after stirring, continues sealing and fermenting after 7 days in ceramic wine jar, and filtered through gauze is got clear liquid in wine jar and is finished product.
In the above step, mulberries fruit physical squeezing technique is: get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5 ~ 8 millimeters; After flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit; Mulberries are poured in cylinder shape squeezing bucket, connected squeezing bung and support by lever principle, in one section of application of force of support, make barrel interior mulberries bear squeezing under 6 ~ 7MPa pressure.Under suitable pressure, carry out physical squeezing, can control the rate of extruding of juice in fresh fruit, and then control the speed that mulberry juice and residue reacts with microbe colony during the fermentation, then the time control of termination by fermentation and finally control the quality of wine.
Claims (3)
1. a mulberries sweet corn health promoting wine, main raw material is mulberries and sweet corn, it is characterized in that: raw-material weight is mulberries than part: sweet corn=1:2.3~2.7.
2. a preparation method who prepares mulberries sweet corn health promoting wine claimed in claim 1, is characterized in that comprising the following steps:
A). for subsequent use after raw material physical squeezing taking fresh ripe mulberry fruit; Selected first-class sweet corn, clear water is for subsequent use after eluriating;
B). the sweet corn in step a is soaked with mountain spring water, and when immersion, the amount of mountain spring water is advisable to cover 25 centimetres, sweet corn layer completely, soaks water temperature and is controlled at 20~25 degrees Celsius and lasting 8 hours, and after 3 hours, change mountain spring water in immersion one time;
C). the sweet corn after soaking is dragged in bamboo large bamboo or wicker basket, and mountain spring water rinses the white slurry of surface coverage, after draining, pours the boiling of wooden rice steamer bucket into, is 15 minutes at saturated steam state cooking time;
D). by the sweet corn of boiling, be poured on bamboo dustpan, spread out cooling, in the time that temperature is down to 28~32 degrees Celsius, to be sprinkled into quality be 5~6% kojis of sweet corn quality and stir, after continuing to be cooled to room temperature, pour in ceramic wine jar, and add mountain spring water in the ratio of 1:1, after continuing to stir, seal, be placed on indoor storage, envrionment temperature is controlled at 20~25 degrees Celsius;
E). sweet corn sealing and fermenting process continues 7 days, in this process, require to uncap once every 2 days, with wooden stirring rod by float over fluid surface the grain of rice and koji stir, after having fermented, obtain the former wine of sweet corn;
F). fruit juice and residue by 1 part of weight mulberries fruit after physical squeezing are added in 2.3~2.7 portions of former wine of weight sweet corn that sweet corn is made, after stirring in ceramic wine jar, continue sealing and fermenting after 7 days, filtered through gauze is got clear liquid in wine jar and is finished product.
3. the preparation method of mulberries sweet corn health promoting wine according to claim 2, is characterized in that: in described step a, mulberries fruit physical squeezing technique is:
A1). get fresh mulberries fruit, the immature fruit of the non-black purple of artificial removal's color, and mulberries are evenly divided in bamboo sieve, bamboo sieve is moved in flushing tank and rinsed 20 minutes, sieve diameter is 5~8 millimeters;
A2). after flushing, bamboo sieve is moved to and dried on frame, naturally drying after 24 hours, obtain clean dry and comfortable mulberries fruit;
A3). standby a2 step institute mulberries are poured in cylinder shape squeezing bucket, is connected and squeeze bung and support by lever principle, in one section of application of force of support, barrel interior mulberries are squeezed bearing under 6~7MPa pressure.
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106398998A (en) * | 2016-12-15 | 2017-02-15 | 广西靖西梁鹏食品有限公司 | Fructus crataegi sweet corn wine |
Citations (2)
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CN102150902A (en) * | 2010-11-29 | 2011-08-17 | 威海新异生物科技有限公司 | Nano mulberry drink |
CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
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2014
- 2014-03-28 CN CN201410120197.2A patent/CN103911251A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102150902A (en) * | 2010-11-29 | 2011-08-17 | 威海新异生物科技有限公司 | Nano mulberry drink |
CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106398998A (en) * | 2016-12-15 | 2017-02-15 | 广西靖西梁鹏食品有限公司 | Fructus crataegi sweet corn wine |
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Application publication date: 20140709 |