CN104745391A - Low-alcohol multiple-grain Kbac and production method thereof - Google Patents
Low-alcohol multiple-grain Kbac and production method thereof Download PDFInfo
- Publication number
- CN104745391A CN104745391A CN201510162082.4A CN201510162082A CN104745391A CN 104745391 A CN104745391 A CN 104745391A CN 201510162082 A CN201510162082 A CN 201510162082A CN 104745391 A CN104745391 A CN 104745391A
- Authority
- CN
- China
- Prior art keywords
- raw material
- saccharification
- yeast
- acid bacteria
- milk
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses low-alcohol multiple-grain Kbac and a production method thereof and belongs to the field of food manufacture process. The production method comprises the following steps: adding health care food raw materials such as wolfberry and jujube to gelatinize various grains such as corn, sticky rice and millet which are used as main raw materials; after saccharifying, inoculating lactic acid bacteria and saccharomycetes, and fermenting at the temperature of 25-30 DEG C for 18-24h; after fermenting, centrifuging and filtering the fermentation liquor, adjusting the acidity to obtain the low-alcohol multiple-grains Kbac, and filling and sterilizing to obtain finished products. The beverage provided by the invention has the characteristics of low alcohol content, abundant nutrition, rich fragrance, and mellow and cool taste; because the beverage contains a soluble nutrient, the beverage has the healthcare functions of promoting the metabolism of a human body, preventing the aging, and the like after being taken for a long time.
Description
Technical field
The present invention relates to a kind of low-alcoholic many grain Lattice Topology and production method thereof, belong to food making process field.
Background technology
Along with the change of younger generation's consumer spending idea, low, nutrition, health becomes their consumption starting point, Lattice Topology originates from Russia, brewage history and reach more than 1,000 year, this beverage is except refrigerant tasty and refreshing, relieve summer heat and quench one's thirst, refresh oneself outside adding to the fun, also has special local flavor and fragrance, very by the favor of young consumers, more and more become the beverage in fashionable market, but the manufacture craft of traditional Lattice Topology is more rough, every batch of Lattice Topology quality has different, and raw material is simple, nutrition is single, the alcohol number of degrees are relatively high in soft drink, be engaged in the practitioner driving class work at present can't drink, Lattice Topology constant product quality provided by the invention, nutritious, mouthfeel is unique, typicalness is given prominence to, and there is certain health-care components.
Summary of the invention
The object of the invention is to: the production method providing a kind of low-alcoholic many grain Lattice Topology, abundant raw material source, mouthfeel is soft, tasty and refreshing, adaptation to market variations, meets younger generation's consumer demand, puts forth effort to make enterprise's new growth point.
The invention provides a kind of low-alcoholic many grain Lattice Topology, described Lattice Topology is by total raw material mass percent, add the cereal of 53-67%, the health-related material of 18%-29%, the sugar of 12%-22%, obtain saccharification material through gelatinization saccharification, in inoculation yeast and milk-acid bacteria to every 100g saccharification material, contain 10
6-10
8individual yeast and 10
8-10
10individual milk-acid bacteria, fermentation 18-24 hour, fermentation liquor is filtered, allotment obtains Lattice Topology.
Total raw material quality of the present invention refers to the total mass of cereal, health-related material and sugar.
" total raw material " of the present invention comprises cereals raw material, health-related material, sugar, does not comprise the bacterium powder or bacterium liquid that add in water, enzyme and the fermenting process added in gelatinization saccharifying.
Thalline quantity of the present invention refers on a certain order of magnitude, such as " thalline quantity is 10
8" refer to that thalline number is 1 × 10
8above and be less than 1 × 10
9arbitrary numerical value, again such as " thalline quantity is 10
6-10
8" refer to that thalline quantity is 1 × 10
6above and be less than 1 × 10
9arbitrary numerical value.
The invention provides a kind of production method of low-alcoholic many grain Lattice Topology, be main raw material by two kinds or more of cereal, carry out gelatinization, saccharification, fermentation, filtration, allotment after pulverizing with other supplementary materials and namely obtain low-alcoholic many grain Lattice Topology.
The production method of described Lattice Topology, with by total raw material mass percent, add the cereal of 53-67%, the health-related material of 18%-29%, the sugar of 12%-22%, the gelatinization that adds water after mixing, saccharification obtain saccharification material, contain 10 in inoculation yeast and milk-acid bacteria to every 100g saccharification material
6-10
8individual yeast and 10
8-10
10individual milk-acid bacteria, 25 DEG C-30 DEG C bottom fermentation 18-24 hour, fermentation liquor is filtered, allotment obtains low-alcoholic coarse food grain Lattice Topology.
Described cereal is following any one or multiple mixing: corn, millet, glutinous rice, rice, black rice.
Described health-related material is following any one or multiple mixing: matrimony vine, date, longan, Grosvenor Momordica, lotus seeds, hawthorn.
Described cereal materials, in one embodiment of the invention, be corn, millet and glutinous rice, consumption is 25-34%, 13-20%, 13-20% respectively.
Described cereal materials is corn, millet and glutinous rice in one embodiment of the invention, and consumption is 25%, 13%, 13% respectively.
Described health-related material, when only using matrimony vine, date, consumption is 10-20%, 5-12% respectively.
Described health-related material is matrimony vine, date in one embodiment of the invention, and consumption is 12%, 6% respectively.
Described sugar is white sugar in one embodiment of the invention.
Described total raw material, adds water after crushed again and carries out gelatinization.
The described quality added water is 5-8 times of total raw material quality.
Described gelatinization refers to and process 70-90min more than 60 DEG C.
Described saccharification refer to by the amylase adding 5000-8000U in every gram of total raw material after 35-45 DEG C of process 0.5-1h again by every gram of total raw material in add the saccharifying enzyme of 5000-8000U in 50-65 DEG C of process 4-5h.
The yeast of described inoculation, milk-acid bacteria are the bacterium liquid that bacterium powder or total mass account for total raw material quality 17-54%.
Described yeast can be following any one or multiple mixing: yeast saccharomyces cerevisiae CGMCC 2.3866, yeast saccharomyces cerevisiae CGMCC 2.3857, yeast saccharomyces cerevisiae CGMCC 2.3854, yeast saccharomyces cerevisiae CGMCC 2.3853.
Described milk-acid bacteria can be following any one or multiple mixing: CGMCC 1.2442, CGMCC 1.2568, CGMCC 1.2466, CGMCC 1.577.
Described filtration refer to fermented liquid is centrifugal after re-use membrane filtration.
Described filtration is being collected after centrifugation upper end clear liquor in one embodiment of the present invention, with cross-flow ceramic membrane filter machine to supernatant liquid filtering twice.
Described allotment refers to and regulates pH to 5.5-6.
The acid of described allotment is the citric acid of use 0.2% in one embodiment of the invention.
Described allotment also comprises adjustment pol to 30-35%.
Namely described Lattice Topology obtains finished product after filling, sterilizing, cooling.
Described production method concrete steps are:
(1) pre-treatment: by total raw material mass percent, adds the cereal of 53-67%, the health-related material of 18%-29%, the sugar of 12%-22%, raw material is shattered mixing, obtains compound;
(2) gelatinization: quality is mixture quality 5-8 water doubly, is heated to boiling, process 70-90 minute, obtains gelatinization material;
(3) saccharification: be cooled to 40-42 degree, adds 5000-8000U amylase in every gram of total raw material, after being incubated 50-60 minute under 38-42 DEG C of condition, 5000-8000U saccharifying enzyme is added in every gram of total raw material, be heated to 60-65 DEG C, process 4-5 hour, obtains saccharification material;
(4) ferment: after the sterilizing of saccharification material, in 25-30 DEG C, inoculation yeast bacterium, milk-acid bacteria, make inoculation afterwards in every 100g saccharification material containing 10
6-10
8individual yeast and 10
8-10
10individual milk-acid bacteria, in 25 DEG C-30 DEG C fermentation 18-24 hour;
(5) fermented liquid obtained in the previous step is filtered, use acid condiment acid adjustment pH 5.5-6, namely obtain low-alcoholic many grain Lattice Topology.
Acid condiment in described step (5) is citric acid in one embodiment of the invention.
Owing to adding certain Chinese medicinal materials with nourishing function in the present invention, its fermenting process is wayward, and substrate utilization ratio is lower in a conventional manner, and the present invention is proved by repetition test, technical parameter is defined as the fixed value that a utilization ratio is higher.By extending gelatinization and saccharification time, substrate fully being degraded, utilizes for microorganism.The pure species yeast that the present invention can adopt, lactobacillus-fermented.According to material ratio of the present invention, substrate utilization ratio is higher, and nutritive ingredient is more more complicated, and health-care components content is higher, and compare with other Lattice Topology processing compounds, his nutrition is abundanter, and has certain health-care effect.Method of the present invention also has process stabilizing, operational standard, yeast consumption are few, the features such as yeast phase is short.
The present invention has the following advantages:
1, diversification of feedstock: the present invention can use various cereal materials, raw materials used kind is many, and the product alcoholic strength obtained is 0.2 to 0.5, and the alcohol number of degrees are low, and mouthfeel is soft, tasty and refreshing, promotes and meets younger generation's consumer demand.
2, nutritious: many grain trophic structure is enriched, starch molecular structure variation, contained mineral substance and trace element more, in fermentative degradation process, a large amount of nutritive ingredients and trace ingredients all make nutrition of the present invention more balanced, and tonic effect is better, mouthfeel is also more plentiful, soft, after drink, comfort level is higher, and the Lattice Topology that the present invention simultaneously prepares contains multiple-microorganism and amino acid.
3, nourishing function: the Lattice Topology long-term drinking that the present invention prepares can vessel softening, treatment thrombus, improving water flood, enhance metabolism, improve immunizing power.
Embodiment
Embodiment 1: produce low-alcoholic many grain Lattice Topology according to following steps
(1) pre-treatment: by total raw material mass percent, gets corn 25%, millet 14%, glutinous rice 14%, matrimony vine 17%, date 8%, white sugar 22%, puts into 100 order pulverizers and is pulverized and mixed, obtain compound after mixing;
(2) gelatinization: compound is put into gelatinization pot, adds its 5 times of water yields and mixes well, and is heated to boiling, is incubated 70 minutes, obtains gelatinization material;
(3) saccharification: gelatinization material is cooled to 40-42 DEG C, add the amylase (enzyme work is 100,000 U/g) of raw material weight 5%, raw material weight 5% saccharifying enzyme (enzyme work is 100,000 U/g) is added again after being incubated 50 minutes under 38-42 DEG C of condition, be heated to 60 DEG C, saccharification 4 hours, obtains saccharification material;
(4) inoculation fermentation: by saccharification material by aseptic transport pipe input fermentor tank, high pressure 0.15mpa steam sterilizing 30-45 minute, chuck passes into water of condensation and cools to 25 DEG C subsequently, by yeast (10
6individual/ml) and milk-acid bacteria (10
8individual/ml) according to each 15% (mass ratio) of total raw material total amount, flame inoculation in fermentor tank, 25 DEG C of fermentations 24 hours;
(5) filter, allocate: fermented liquid is inputted whizzer and carry out centrifugal, collect upper end clear liquor, after secondary filtration being carried out to supernatant liquor with cross-flow ceramic membrane filter machine, add 0.2% citric acid and carry out acid adjustment, make its PH adjust to 5.5-6;
(6) filling: to adopt isobar filling machine to be filled into bottle the low-alcoholic many grain Lattice Topology modulated, compress with sealing machine immediately;
(7) sterilization: carry out sterilization to bottled Lattice Topology, carries out instantaneous sterilization with tubular type sterilization, and sterilization conditions is 110 DEG C, 30 seconds, puts into cooling chamber and carries out fast cooling, be finished product after cooling after sterilization.
Embodiment 2: produce low-alcoholic many grain Lattice Topology according to following steps
(1) pre-treatment: by total raw material mass percent, gets corn 30%, black rice 22%, rice 15%, matrimony vine 12%, Grosvenor Momordica 6%, white sugar 15%, puts into 100 order pulverizers and is pulverized and mixed, obtain compound after mixing;
(2) gelatinization: compound is put into gelatinization pot, adds its 8 times of water yields and mixes well, and is heated to boiling, is incubated 90 minutes, obtains gelatinization material;
(3) saccharification: gelatinization material is cooled to 42 DEG C, add the amylase (enzyme work is 100,000 U/g) of raw material weight 8%, be incubated after 55 minutes and add raw material weight 8% saccharifying enzyme (enzyme work is 100,000 U/g) again, be heated to 65 DEG C, saccharification 4.5 hours;
(4) inoculation fermentation: by saccharification material by aseptic transport pipe input fermentor tank, high pressure 0.15mpa steam sterilizing 30 minutes, chuck passes into water of condensation and cools to 25-30 DEG C subsequently, by yeast (10
6individual/ml) and milk-acid bacteria (10
8individual/ml) according to each 7.5% (mass ratio) of raw material total amount, flame inoculation in fermentor tank, 25-30 DEG C of fermentation 21 hours;
(5) filter, allocate: fermented liquid is inputted whizzer and carry out centrifugal, collect upper end clear liquor, after secondary filtration being carried out to supernatant liquor with cross-flow ceramic membrane filter machine, add 0.2% citric acid and carry out acid adjustment, make its final pH value be 5.8.
(6) filling: to adopt isobar filling machine to be filled into bottle the low-alcoholic many grain Lattice Topology modulated, compress with sealing machine immediately;
(7) sterilization: carry out sterilization to bottled Lattice Topology, carries out instantaneous sterilization with tubular type sterilization, and sterilization conditions is 110 DEG C, 30 seconds, puts into cooling chamber and carries out fast cooling, be finished product after cooling after sterilization.
Embodiment 3: produce low-alcoholic many grain Lattice Topology according to following steps
(1) pre-treatment: get raw material with mass percent: corn 25%, black rice 17%, millet 17%, matrimony vine 18%, Grosvenor Momordica 6%, longan 5%, white sugar 12%, puts into 100 order pulverizers and is pulverized and mixed after mixing;
(2) gelatinization: compound is put into gelatinization pot, adds its 6 times of water yields and mixes well, and is heated to boiling, is incubated 80 minutes, obtains gelatinization material;
(3) saccharification: gelatinization material is cooled to 42 DEG C, add the amylase (enzyme work is 100,000 U/g) of raw material weight 6%, be incubated after 60 minutes and add raw material weight 6% saccharifying enzyme (enzyme work is 100,000 U/g) again, be heated to 65 DEG C, saccharification 5 hours;
(4) inoculation fermentation: by saccharification material by aseptic transport pipe input fermentor tank, high pressure 0.15mpa steam sterilizing 30 minutes, chuck passes into water of condensation and cools to 25 DEG C subsequently, by yeast (10
6individual/ml) and milk-acid bacteria (10
8individual/ml) according to each 17.5% (mass ratio) of raw material total amount, flame inoculation in fermentor tank, 25 DEG C of fermentations 18 hours;
(5) filter, allocate: fermented liquid is inputted whizzer and carry out centrifugal, collect upper end clear liquor, after secondary filtration being carried out to supernatant liquor with cross-flow ceramic membrane filter machine, add 0.2% citric acid and regulate pH value to be 6, and regulate pol to 30-35%.
The parameter of the Lattice Topology product that table 1 obtains for embodiment 1-3.
Table 1 product parameters
Embodiment 4: produce low-alcoholic many grain Lattice Topology according to following steps
(1) pre-treatment: by total raw material mass percent, adds the corn of total amount 60%, millet, glutinous rice, rice, black rice mixture, the longan of total amount 25%, date mixture and 15% white sugar, raw material is shattered mixing, obtains compound;
(2) gelatinization: quality is the water of mixture quality 5 times, and more than 60 DEG C process 70-90min, obtain gelatinization material;
(3) saccharification: add amylase and add saccharifying enzyme again in process 4-5h after process 0.5-1h, obtain saccharification material;
(4) ferment: after the sterilizing of saccharification material, in 25-30 DEG C, inoculation yeast bacterium, milk-acid bacteria bacterium powder, make inoculation afterwards in every 100g saccharification material containing 10
6-10
8individual yeast and 10
8-10
10individual milk-acid bacteria, in 25 DEG C of fermentations 20 hours;
(5) fermented liquid obtained in the previous step is filtered, use acid condiment acid adjustment pH 5.5, namely obtain low-alcoholic many grain Lattice Topology.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (10)
1. the production method of a Lattice Topology, it is characterized in that, with by total raw material mass percent, add the cereal of 53-67%, the health-related material of 18%-29%, the sugar of 12%-22%, add water after being pulverized and mixed gelatinization, saccharification obtains saccharification material, containing 10 in inoculation yeast and milk-acid bacteria to every 100g saccharification material
6-10
8individual yeast and 10
8-10
10individual milk-acid bacteria, 25 DEG C-30 DEG C bottom fermentation 18-24 hour, fermentation liquor is filtered, allotment obtains low-alcoholic coarse food grain Lattice Topology; Described total raw material quality refers to the total mass of cereal, health-related material and sugar.
2. method according to claim 1, is characterized in that, described cereal is following any one or multiple mixing: corn, millet, glutinous rice, rice, black rice; Described health-related material is following any one or multiple mixing: matrimony vine, date, longan, Grosvenor Momordica, lotus seeds, hawthorn.
3. method according to claim 1, it is characterized in that, described yeast is following any one or multiple mixing: yeast saccharomyces cerevisiae CGMCC 2.3866, yeast saccharomyces cerevisiae CGMCC 2.3857, yeast saccharomyces cerevisiae CGMCC 2.3854, yeast saccharomyces cerevisiae CGMCC 2.3853; Described milk-acid bacteria is following any one or multiple mixing: CGMCC 1.2442, CGMCC1.2568, CGMCC 1.2466, CGMCC 1.577.
4. method according to claim 1, is characterized in that, method according to claim 1, is characterized in that, described gelatinization refers to and process 70-90min more than 60 DEG C; Described saccharification refer to by the amylase adding 5000-8000U in every gram of total raw material after 35-45 DEG C of process 0.5-1h again by every gram of total raw material in add the saccharifying enzyme of 5000-8000U in 50-65 DEG C of process 4-5h.
5. method according to claim 1, is characterized in that, the yeast of described inoculation, milk-acid bacteria are the bacterium liquid that bacterium powder or total mass account for total raw material quality 17-54%.
6. method according to claim 1, is characterized in that, described allotment refers to and regulates pH to 5.5-6.
7. method according to claim 1, is characterized in that, described allotment also comprises adjustment pol to 30-35%.
8. method according to claim 1, is characterized in that, described method concrete steps are:
(1) pre-treatment: by total raw material mass percent, adds the cereal of 53-67%, the health-related material of 18%-29%, the sugar of 12%-22%, raw material is shattered mixing, obtains compound;
(2) gelatinization: compound adds 5-8 water doubly, is heated to boiling, process 70-90 minute, obtains gelatinization material;
(3) saccharification: be cooled to 40-42 degree, add 5000-8000U amylase in every gram of total raw material, add 5000-8000U saccharifying enzyme in every gram of total raw material after being incubated 50-60 minute under 38-42 DEG C of condition, be heated to 60-65 DEG C, process 4-5 hour, obtains saccharification material;
(4) ferment: after the sterilizing of saccharification material, in 25-30 DEG C, inoculation yeast bacterium, milk-acid bacteria, make inoculation afterwards in every 100g saccharification material containing 10
6-10
8individual yeast and 10
8-10
10individual milk-acid bacteria, in 25 DEG C-30 DEG C fermentation 18-24 hour;
(5) fermented liquid obtained in the previous step is filtered, use acid condiment acid adjustment pH 5.5-6, namely obtain low-alcoholic many grain Lattice Topology.
9. the method according to claim 1 or 8, is characterized in that, described cereal materials is corn, millet and glutinous rice, and consumption is 25%, 13%, 13% respectively; Described health-related food is matrimony vine, date, and consumption is 12%, 6% respectively.
10. the Lattice Topology that obtains of method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510162082.4A CN104745391A (en) | 2015-04-07 | 2015-04-07 | Low-alcohol multiple-grain Kbac and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510162082.4A CN104745391A (en) | 2015-04-07 | 2015-04-07 | Low-alcohol multiple-grain Kbac and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104745391A true CN104745391A (en) | 2015-07-01 |
Family
ID=53585655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510162082.4A Pending CN104745391A (en) | 2015-04-07 | 2015-04-07 | Low-alcohol multiple-grain Kbac and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104745391A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639520A (en) * | 2016-01-07 | 2016-06-08 | 哈尔滨伟平科技开发有限公司 | Preparation method for red date can |
| CN106118987A (en) * | 2016-07-01 | 2016-11-16 | 四川理工学院 | A kind of preparation method of Fructus Cucurbitae moschatae gas water beverage |
| CN106350343A (en) * | 2016-08-24 | 2017-01-25 | 北京搜味甜品有限公司 | Alcohol-restraining method for preparing kvass beverage |
| CN106754091A (en) * | 2017-03-09 | 2017-05-31 | 北华大学 | Artemisia japonica Eight Diagrams health preserving wine and preparation method thereof |
| CN107699429A (en) * | 2017-11-21 | 2018-02-16 | 内蒙古农业大学 | A kind of preparation method of gas water beverage |
| CN108893416A (en) * | 2018-06-01 | 2018-11-27 | 河南广安生物科技股份有限公司 | It is a kind of degrade vomitoxin saccharomycete and its application |
| CN109393278A (en) * | 2018-11-23 | 2019-03-01 | 哈尔滨贝加尔泰生物工程有限公司 | A kind of bland production method of inonotus obliquus extracting solution and fermentation liquid |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
| CN110074299A (en) * | 2019-04-12 | 2019-08-02 | 银川金杞源枸杞有限公司 | A kind of fructus lycii probiotic fermentation beverage and preparation method thereof |
| CN115381010A (en) * | 2022-08-10 | 2022-11-25 | 齐洛文 | Kvass prepared from rye bread and preparation method thereof |
| CN116396822A (en) * | 2023-03-29 | 2023-07-07 | 河北科技师范学院 | Chestnut kvass and brewing method thereof |
-
2015
- 2015-04-07 CN CN201510162082.4A patent/CN104745391A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639520A (en) * | 2016-01-07 | 2016-06-08 | 哈尔滨伟平科技开发有限公司 | Preparation method for red date can |
| CN106118987A (en) * | 2016-07-01 | 2016-11-16 | 四川理工学院 | A kind of preparation method of Fructus Cucurbitae moschatae gas water beverage |
| CN106350343A (en) * | 2016-08-24 | 2017-01-25 | 北京搜味甜品有限公司 | Alcohol-restraining method for preparing kvass beverage |
| CN106754091A (en) * | 2017-03-09 | 2017-05-31 | 北华大学 | Artemisia japonica Eight Diagrams health preserving wine and preparation method thereof |
| CN107699429A (en) * | 2017-11-21 | 2018-02-16 | 内蒙古农业大学 | A kind of preparation method of gas water beverage |
| CN108893416B (en) * | 2018-06-01 | 2021-11-26 | 河南广安生物科技股份有限公司 | Yeast for degrading vomitoxin and application thereof |
| CN108893416A (en) * | 2018-06-01 | 2018-11-27 | 河南广安生物科技股份有限公司 | It is a kind of degrade vomitoxin saccharomycete and its application |
| CN109393278A (en) * | 2018-11-23 | 2019-03-01 | 哈尔滨贝加尔泰生物工程有限公司 | A kind of bland production method of inonotus obliquus extracting solution and fermentation liquid |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
| CN109554265B (en) * | 2018-11-30 | 2022-02-01 | 福建省农业科学院农业工程技术研究所 | Sweet fermented-rice low-alcohol beverage and preparation method thereof |
| CN110074299A (en) * | 2019-04-12 | 2019-08-02 | 银川金杞源枸杞有限公司 | A kind of fructus lycii probiotic fermentation beverage and preparation method thereof |
| CN115381010A (en) * | 2022-08-10 | 2022-11-25 | 齐洛文 | Kvass prepared from rye bread and preparation method thereof |
| CN116396822A (en) * | 2023-03-29 | 2023-07-07 | 河北科技师范学院 | Chestnut kvass and brewing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104745391A (en) | Low-alcohol multiple-grain Kbac and production method thereof | |
| CN102994317B (en) | Production method of strong aromatic Chinese spirits | |
| CN105238607B (en) | A kind of brewing method of no alcohol plasmogen beer | |
| CN101798553B (en) | Fagopyrum tataricum beer and preparation method thereof | |
| CN105524815B (en) | The brewing method of Yangtao wine | |
| CN103992896B (en) | A kind of brew method of Puffer-type foaming pure mellow wine | |
| CN104673566B (en) | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer | |
| CN104232390A (en) | Grape wine brewing method | |
| CN102550913A (en) | Lactobacillus mixed fermentation rice drink and preparation method thereof | |
| CN105441270A (en) | Honey mead brewed by red kojic rice, distilled liquor and preparation method of honey mead | |
| CN104745392A (en) | Method for brewing pearl barley-puerarin yellow wine via pure liquid state fermentation | |
| CN108865550A (en) | A kind of low alcohol beer | |
| CN106701379A (en) | Tea beer drink and making method thereof | |
| CN104928099A (en) | Method for preparing bread Kbac | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN104694367A (en) | Potato spirit and manufacturing technology thereof | |
| CN102286317A (en) | Hunan arrowroot liquor as well as formula and production method thereof | |
| CN108517264A (en) | A kind of fruit wine of nutrition and health care and preparation method thereof | |
| KR20160016297A (en) | Hybrid fermented vinegar and preparation method thereof | |
| CN101914420B (en) | Low-alcohol fermented brier grape beverage and processing method thereof | |
| CN104152311A (en) | Mango/coix seed yellow wine and preparation method thereof | |
| CN101085949A (en) | Bramble beer and brewing method thereof | |
| CN105939617A (en) | Production method for reduced-carbohydrate health food product | |
| KR101745710B1 (en) | Method for producing traditional fermented liquor of black unpolished rice using fermented solution of strawberry | |
| CN107699426A (en) | A kind of preparation method of corn wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150701 |