CN106085804A - A kind of brewing method of grafting bone Rhizoma Imperatae compound health vinegar - Google Patents
A kind of brewing method of grafting bone Rhizoma Imperatae compound health vinegar Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
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- A61K36/88—Liliopsida (monocotyledons)
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Abstract
The invention discloses the brewing method of a kind of grafting bone Rhizoma Imperatae compound health vinegar, described grafting bone Rhizoma Imperatae compound health vinegar is with Ramulus Sambuci Williamsii, Rhizoma Imperatae as primary raw material, use carry out extracting after Radix sambuci williamsii, Rhizoma Imperatae being completed, gelatinizing, enzymolysis, fermentation, the manufacturing procedure such as aging, the astringent taste carried in raw material can be removed, improve mouthfeel and the local flavor of finished product vinegar, remain the nutrient substance contained by raw material, make the grafting bone Rhizoma Imperatae compound health vinegar prepared have the health-care effects such as enhancing immunity, promoting blood circulation and stopping pain, expelling wind and removing dampness.
Description
Technical field
The present invention relates to the brewing method of a kind of health promoting vinegar, especially relate to a kind of grafting bone Rhizoma Imperatae compound health vinegar
Brewing method.
Background technology
Ramulus Sambuci Williamsii, for Caprifoliaceae Sambucus plant, has another name called symplectic bone wood, Radix seu folium Gaultheriae intermediae, old, the pubescent angelica root of justice etc..Synthetism
Wood is machaka or dungarunga, aboundresources, there are about more than 20 kinds, and China produces 5～6 kind, is mainly distributed on northeast, ground, North China
District.Ramulus Sambuci Williamsii strong adaptability, it is easy to plantation, for rare Wild Woody oilseed plant.The medicinal history of Ramulus Sambuci Williamsii is long, begins to carry
In Tang Materia Medica, its root and root bark, stem and leaf, the equal hyoscine of flower.Ramulus Sambuci Williamsii nature and flavor are sweet, bitter, flat, nontoxic；There is synthetism continue
Muscle, promoting blood circulation and stopping pain, effect of expelling wind and removing dampness, be mainly used in treating treating swelling and pain by traumatic injury, fracture and wound hemorrhage.Recent domestic pair
The research of this plant is the most deep, has carried out substantial amounts of research work, shows that Ramulus Sambuci Williamsii the most also has antiinflammatory, analgesic activities,
Anti-osteoporosis activity, antioxidation, antidiabetic effect and promote the effect such as union of fracture effect, medical value is wide
General.
Rhizoma Imperatae, begins to be loaded in Shennong's Herbal, for grass Herba Imperatae, its sweet in the mouth, cold in nature.Cure mainly jaundice, edema,
The diseases such as thirsty, hemorrhage, cough due to lung-heat, gastropyretic vomiting, calentura, primary glomerulonephritis, stranguria, the syndrome of dyspnea, have hemostasis, promote
Blood coagulation, diuresis, immunomodulating, effect of antiinflammatory.Pharmaceutical research shows: Rhizoma Imperatae decoct and water logging agent gavage, to normal family
Rabbit has diuresis, decoct gavage that Water l oad mice is also had obvious diuresis；Additionally, Rhizoma Imperatae powder can significantly shorten rabbit
Blood plasma recalcification time, has hemostasis effect.Rhizoma Imperatae can also strengthen immunologic function.
Grafting bone, Rhizoma Imperatae are mostly used in making medicine, and with grafting bone, Rhizoma Imperatae as primary raw material, process
Grafting bone Rhizoma Imperatae compound health vinegar, there is not yet Related product listing.
Summary of the invention
The present invention is directed to provide the brewing method of a kind of grafting bone Rhizoma Imperatae compound health vinegar, take full advantage of in raw material
Nutritional labeling, improves Ramulus Sambuci Williamsii, the economic worth of Rhizoma Imperatae and nutritive value.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewing method of a kind of grafting bone Rhizoma Imperatae compound health vinegar, it is characterised in that described brewage process uses following step
Rapid:
A, Feedstock treating: selecting the Radix sambuci williamsii of high-quality, Rhizoma Imperatae is raw material, is aided with Radix Paeoniae Rubra, Pterospermi Heterophylli and Rhizoma Menispermi, cleans
Roguing, takes 6kg Radix sambuci williamsii, 4kg Rhizoma Imperatae, Radix Paeoniae Rubra, Pterospermi Heterophylli and the north each 1kg of bean, mix homogeneously, prepares mixing raw material,
Advanced pedestrian's work is rubbed repeatedly, then uses the blast furnace steam beating 8s of 185 DEG C, places into Titian 12min in grilled machine；
B, extraction: take the mixing raw material after 10kg Titian and be placed in the deionized water of 80kg, and add the ascorbic acid of 0.03kg
Sodium, the citric acid of 0.01kg and the Mel of 0.2kg, carry out extraction heat, and it is 98 DEG C that extraction temperature controls, and the time controls to be 16min,
It is repeated 2 times, filters, combining extraction liquid, prepare extract and raw material slag；
C, pulverizing: after being dried at a temperature of 68 DEG C by raw material slag, then carry out ultra-fine grinding process, granularity is 120 μm, prepares
Raw material fine powder；
D, gelatinizing: be dissolved in by raw material fine powder in the clear water of 12 times of quality, add appropriate Fructus Schisandrae Chinensis powder, Rhizoma Polygonati Odorati powder and embryo nelumbinis
Powder, mix homogeneously, it is warmed to 100 DEG C, is stirred continuously, carry out gelatinizing, the time is 40min, prepares gelatinizing wine with dregs；
E, enzymolysis: in gelatinizing wine with dregs, add 0.8% cellulase of its weight, the α-amylase of 0.25% and the saccharifying of 0.03%
Enzyme, is sufficiently mixed uniformly, adjusts pH value to 5.6, and it is 42 DEG C that temperature controls, and united hydrolysis 55min makes gelatinizing wine with dregs fully liquefy, mistake
Filter, prepares Ramulus Sambuci Williamsii mud；
F, preparation material unstrained spirits: take Ramulus Sambuci Williamsii mud 4.5kg, extract 2kg, Rhizoma dioscoreae paste 1.5kg, bran coat 1kg, wheat bran juice 1kg, bean cake powder
1kg, Fructus Quisqualis juice 0.8kg, Nostoc powder 0.5kg, stir, make raw material unstrained spirits；
G, anaerobic fermentation: add the brewer yeast of 0.65kg and the Glucose Liquid of 1.2kg in raw material unstrained spirits, after stirring, add
The drinking water of 20kg, it is 32 DEG C that temperature controls, anaerobic fermentation 4 days, when the alcoholic strength of wine liquid reaches 10%, fermentation ends, system
Obtain karusen；
H, acetic fermentation: with the inoculum concentration of volume ratio 8%, access acetic acid bacterium solution in karusen, stir, fermentation temperature 35
DEG C, after fermenting 8 days, when fermentation to raw vinegar acidity reaches 6.5g/100ml, stop fermentation；
I, charging: the raw vinegar after fermentation filters, and obtains vinegar liquid, add Sal and the lemon of 0.08% that mass ratio is 2% in vinegar liquid
Lemon acid, is stirred until homogeneous, and stands 20h；
J, aging: use microwave-assisted cold treatment to accelerate the aging of vinegar liquid, microwave frequency 420MHz, 3 days cold treatment time, temperature
12℃
K, sterilization, fill: by finished product vinegar pasteurize 3min under 100 DEG C of environment, fill under sterile vacuum environment after sterilization,
Aeration-drying environment is preserved.
Beneficial effect: the present invention use after Radix sambuci williamsii, Rhizoma Imperatae are completed carry out extracting, gelatinizing, enzymolysis, fermentation, old
The manufacturing procedures such as wine, it is possible to remove the astringent taste carried in raw material, improve mouthfeel and the local flavor of finished product vinegar, remain contained by raw material
Nutrient substance, makes the grafting bone Rhizoma Imperatae compound health vinegar prepared have the health cares such as enhancing immunity, promoting blood circulation and stopping pain, expelling wind and removing dampness
Effect.
Detailed description of the invention
Embodiment 1:
The brewing method of a kind of grafting bone Rhizoma Imperatae compound health vinegar, it is characterised in that described brewage process uses following step
Rapid:
A, Feedstock treating: selecting the Radix sambuci williamsii of high-quality, Rhizoma Imperatae, shepherd's purse root is raw material, is aided with Herba Ecliptae, Flos Lonicerae and Fructus Rosae Laevigatae
Daughter root, cleans roguing, takes 5kg Radix sambuci williamsii, 3kg Rhizoma Imperatae, 1kg shepherd's purse root, Herba Ecliptae, Flos Lonicerae and Radix Fructus Rosae Laevigatae each
0.65kg, mix homogeneously, prepare mixing raw material, advanced pedestrian's work is rubbed repeatedly, then uses the blast furnace steam beating of 200 DEG C
10s, places into Titian 15min in grilled machine；
B, extraction: take the mixing raw material after 8kg Titian and be placed in the deionized water of 100kg, and add the ascorbic acid of 0.01kg
Sodium, the citric acid of 0.025kg and the liquorice liquid of 0.3kg, carry out extraction heat, and it is 78 DEG C that extraction temperature controls, and time control is
20min, is repeated 3 times, and filters, combining extraction liquid, prepares extract and raw material slag；
C, pulverizing: after being dried at a temperature of 55 DEG C by raw material slag, then carry out ultra-fine grinding process, granularity is 180 μm, prepares
Raw material fine powder；
D, gelatinizing: be dissolved in by raw material fine powder in the clear water of 8 times of quality, add appropriate Semen Cassiae powder, Fructus Citri Sarcodactylis ginseng powder and Radix Arctii
Powder, mix homogeneously, it is warmed to 88 DEG C, is stirred continuously, carry out gelatinizing, the time is 30min, prepares gelatinizing wine with dregs；
E, enzymolysis: in gelatinizing wine with dregs, add half fibre of 0.65% cellulase of its weight, the α-amylase of 0.08% and 0.045%
Dimension element enzyme, is sufficiently mixed uniformly, adjusts pH value to 6.8, and it is 45 DEG C that temperature controls, and united hydrolysis 40min makes the abundant liquid of gelatinizing wine with dregs
Change, filter, prepare Ramulus Sambuci Williamsii mud；
F, preparation material unstrained spirits: take Ramulus Sambuci Williamsii mud 3kg, extract 1.6kg, Rhizoma Dioscoreae Cirrhosae mud 1kg, wood bran 1kg, wheat bran juice 1kg, beerwort
0.6kg, Fructus Trichosanthis juice 0.5kg, corn sprout powder 0.3kg, stir, make raw material unstrained spirits；
G, anaerobic fermentation: add the brewer yeast of 0.28kg and the Glucose Liquid of 1.5kg in raw material unstrained spirits, after stirring, add
The drinking water of 10kg, it is 38 DEG C that temperature controls, anaerobic fermentation 2 days, when the alcoholic strength of wine liquid reaches 8%, fermentation ends, prepare
Karusen；
H, acetic fermentation: with the inoculum concentration of volume ratio 6%, access acetic acid bacterium solution in karusen, stir, fermentation temperature 42
DEG C, after fermenting 5 days, when fermentation to raw vinegar acidity reaches 8g/100ml, stop fermentation；
I, charging: the raw vinegar after fermentation filters, and obtains vinegar liquid, add Sal and the Fructus Citri Limoniae of 0.2% that mass ratio is 1% in vinegar liquid
Acid, is stirred until homogeneous, and stands 16h；
J, aging: use microwave-assisted cold treatment to accelerate the aging of vinegar liquid, microwave frequency 350MHz, 1 day cold treatment time, temperature
6℃
K, sterilization, fill: by finished product vinegar pasteurize 7min under 85 DEG C of environment, fill under sterile vacuum environment after sterilization,
Aeration-drying environment is preserved.
Embodiment 2:
The brewing method of a kind of grafting bone Rhizoma Imperatae compound health vinegar, it is characterised in that described brewage process uses following step
Rapid:
A, Feedstock treating: selecting the Radix sambuci williamsii of high-quality, Rhizoma Imperatae, wood to suffer from root is raw material, is aided with Fructus Forsythiae, Caulis Spatholobi and Herba Albiziae
Skin, cleans roguing, takes 3kg Radix sambuci williamsii, each 0.45kg of root, Fructus Forsythiae, Caulis Spatholobi and Cortex Albiziae suffered from by 1kg Rhizoma Imperatae, 1kg wood, mixed
Closing uniformly, prepare mixing raw material, advanced pedestrian's work is rubbed repeatedly, then uses the blast furnace steam beating 12s of 165 DEG C, places into
Titian 25min in grilled machine；
B, extraction: take the mixing raw material after 5kg Titian and be placed in the deionized water of 35kg, and add the ascorbic acid of 0.27kg
Sodium, the citric acid of 0.1kg and the Mel Jujubae of 0.6kg, carry out extraction heat, and it is 88 DEG C that extraction temperature controls, and time control is
22min, is repeated 3 times, and filters, combining extraction liquid, prepares extract and raw material slag；
C, pulverizing: after being dried at a temperature of 86 DEG C by raw material slag, then carry out ultra-fine grinding process, granularity is 220 μm, prepares
Raw material fine powder；
D, gelatinizing: be dissolved in by raw material fine powder in the clear water of 6 times of quality, add appropriate Semen Phaseoli powder, sclerophylla powder and tangerine peel powder, mixed
Closing uniformly, be warmed to 89 DEG C, be stirred continuously, carry out gelatinizing, the time is 55min, prepares gelatinizing wine with dregs；
E, enzymolysis: in gelatinizing wine with dregs, add 0.55% cellulase of its weight, the α-amylase of 0.3% and the saccharifying of 0.023%
Enzyme, is sufficiently mixed uniformly, adjusts pH value to 6.2, and it is 30 DEG C that temperature controls, and united hydrolysis 45min makes gelatinizing wine with dregs fully liquefy, mistake
Filter, prepares Ramulus Sambuci Williamsii mud；
F, preparation material unstrained spirits: take Ramulus Sambuci Williamsii mud 2kg, extract 1kg, Semen Ginkgo mud 1.2kg, bran coat 0.5kg, wheat bran juice 1.2kg, Sorghum vulgare Pers.
Powder 1kg, car li sub-juice 1.5kg, water caltrop starch 0.45kg, stir, make raw material unstrained spirits；
G, anaerobic fermentation: add the brewer yeast of 0.78kg and the Glucose Liquid of 2kg in raw material unstrained spirits, after stirring, add
The drinking water of 12kg, it is 36 DEG C that temperature controls, anaerobic fermentation 6 days, when the alcoholic strength of wine liquid reaches 12%, fermentation ends, system
Obtain karusen；
H, acetic fermentation: with the inoculum concentration of volume ratio 5%, access acetic acid bacterium solution in karusen, stir, fermentation temperature 45
DEG C, after fermenting 5 days, when fermentation to raw vinegar acidity reaches 5.8g/100ml, stop fermentation；
I, charging: the raw vinegar after fermentation filters, and obtains vinegar liquid, add the Sal and 0.02% that mass ratio is 0.88% in vinegar liquid
Malic acid, is stirred until homogeneous, and stands 10h；
J, aging: use microwave-assisted cold treatment to accelerate the aging of vinegar liquid, microwave frequency 280MHz, 2 days cold treatment time, temperature
10℃
K, sterilization, fill: by finished product vinegar pasteurize 20min under 68 DEG C of environment, fill under sterile vacuum environment after sterilization,
Aeration-drying environment is preserved.
Embodiment 3:
The brewing method of a kind of grafting bone Rhizoma Imperatae compound health vinegar, it is characterised in that described brewage process uses following step
Rapid:
A, Feedstock treating: selecting the Radix sambuci williamsii of high-quality, Rhizoma Imperatae, Radix Syzygii Buxifolii root is raw material, is aided with Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), der Bockdorn and dish cottonrose hibiscus
Rong spends, and cleans roguing, takes 10kg Radix sambuci williamsii, 6kg Rhizoma Imperatae, 2kg Radix Syzygii Buxifolii root, Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), der Bockdorn and Hibiscus manihot L. Flower each
1.5kg, mix homogeneously, prepare mixing raw material, advanced pedestrian's work is rubbed repeatedly, then uses the blast furnace steam beating 3s of 220 DEG C,
Place into Titian 12min in grilled machine；
B, extraction: take after 18g Titian mixing raw material be placed in the soda water of 95kg, and add 0.072kg sodium ascorbate,
The citric acid of 0.2kg and the fructose liquid of 0.6kg, carry out extraction heat, and it is 75 DEG C that extraction temperature controls, and the time controls as 35min, weight
Multiple 2 times, filter, combining extraction liquid, prepare extract and raw material slag；
C, pulverizing: after being dried at a temperature of 80 DEG C by raw material slag, then carry out ultra-fine grinding process, granularity is 260 μm, prepares
Raw material fine powder；
D, gelatinizing: be dissolved in by raw material fine powder in the clear water of 15 times of quality, add appropriate Rhizoma Gastrodiae powder, Herba Lactucae versicoloris powder and Rhizoma Fagopyri Dibotryis powder,
Mix homogeneously, is warmed to 102 DEG C, is stirred continuously, and carries out gelatinizing, and the time is 30min, prepares gelatinizing wine with dregs；
E, enzymolysis: in gelatinizing wine with dregs, add 0.58% cellulase of its weight, the α-amylase of 0.4% and the saccharifying enzyme of 0.1%,
Being sufficiently mixed uniformly, adjust pH value to 6.7, it is 50 DEG C that temperature controls, and united hydrolysis 65min makes gelatinizing wine with dregs fully liquefy, and filters,
Prepare Ramulus Sambuci Williamsii mud；
F, preparation material unstrained spirits: take Ramulus Sambuci Williamsii mud 8kg, extract 4kg, Rhizoma Steudnerae Henryanae mud 1kg, bran coat 1.5kg, wheat bran juice 1.5kg, bean cake powder
1.5kg, Noni juice 1kg, Flos Sophorae Immaturus powder 0.7kg, stir, make raw material unstrained spirits；
G, anaerobic fermentation: add the brewer yeast of 0.42kg and the Glucose Liquid of 2.5kg in raw material unstrained spirits, after stirring, add
The drinking water of 15kg, it is 28 DEG C that temperature controls, anaerobic fermentation 8 days, when the alcoholic strength of wine liquid reaches 7.8%, fermentation ends, system
Obtain karusen；
H, acetic fermentation: with the inoculum concentration of volume ratio 12%, access acetic acid bacterium solution in karusen, stir, fermentation temperature 45
DEG C, after fermenting 6 days, when fermentation to raw vinegar acidity reaches 7.2g/100ml, stop fermentation；
I, charging: the raw vinegar after fermentation filters, and obtains vinegar liquid, add Sal and the lemon of 0.3% that mass ratio is 1.2% in vinegar liquid
Lemon acid, is stirred until homogeneous, and stands 36h；
J, aging: use microwave-assisted cold treatment to accelerate the aging of vinegar liquid, microwave frequency 260MHz, 4 days cold treatment time, temperature
5℃
K, sterilization, fill: by finished product vinegar pasteurize 1min under 108 DEG C of environment, fill under sterile vacuum environment after sterilization,
Aeration-drying environment is preserved.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the brewing method of a grafting bone Rhizoma Imperatae compound health vinegar, it is characterised in that employing following steps:
A, Feedstock treating: selecting the Radix sambuci williamsii of high-quality, Rhizoma Imperatae is raw material, is aided with Radix Paeoniae Rubra, Pterospermi Heterophylli and Rhizoma Menispermi, cleans
Roguing, takes 6kg Radix sambuci williamsii, 4kg Rhizoma Imperatae, Radix Paeoniae Rubra, Pterospermi Heterophylli and the north each 1kg of bean, mix homogeneously, prepares mixing raw material,
Advanced pedestrian's work is rubbed repeatedly, then uses the blast furnace steam beating 8s of 185 DEG C, places into Titian 12min in grilled machine；
B, extraction: take the mixing raw material after 10kg Titian and be placed in the deionized water of 80kg, and add the ascorbic acid of 0.03kg
Sodium, the citric acid of 0.01kg and the Mel of 0.2kg, carry out extraction heat, and it is 98 DEG C that extraction temperature controls, and the time controls to be 16min,
It is repeated 2 times, filters, combining extraction liquid, prepare extract and raw material slag；
C, pulverizing: after being dried at a temperature of 68 DEG C by raw material slag, then carry out ultra-fine grinding process, granularity is 120 μm, prepares
Raw material fine powder；
D, gelatinizing: be dissolved in by raw material fine powder in the clear water of 12 times of quality, add appropriate Fructus Schisandrae Chinensis powder, Rhizoma Polygonati Odorati powder and embryo nelumbinis
Powder, mix homogeneously, it is warmed to 100 DEG C, is stirred continuously, carry out gelatinizing, the time is 40min, prepares gelatinizing wine with dregs；
E, enzymolysis: in gelatinizing wine with dregs, add 0.8% cellulase of its weight, the α-amylase of 0.25% and the saccharifying of 0.03%
Enzyme, is sufficiently mixed uniformly, adjusts pH value to 5.6, and it is 42 DEG C that temperature controls, and united hydrolysis 55min makes gelatinizing wine with dregs fully liquefy, mistake
Filter, prepares Ramulus Sambuci Williamsii mud；
F, preparation material unstrained spirits: take Ramulus Sambuci Williamsii mud 4.5kg, extract 2kg, Rhizoma dioscoreae paste 1.5kg, bran coat 1kg, wheat bran juice 1kg, bean cake powder
1kg, Fructus Quisqualis juice 0.8kg, Nostoc powder 0.5kg, stir, make raw material unstrained spirits；
G, anaerobic fermentation: add the brewer yeast of 0.65kg and the Glucose Liquid of 1.2kg in raw material unstrained spirits, after stirring, add
The drinking water of 20kg, it is 32 DEG C that temperature controls, anaerobic fermentation 4 days, when the alcoholic strength of wine liquid reaches 10%, fermentation ends, system
Obtain karusen；
H, acetic fermentation: with the inoculum concentration of volume ratio 8%, access acetic acid bacterium solution in karusen, stir, fermentation temperature 35
DEG C, after fermenting 8 days, when fermentation to raw vinegar acidity reaches 6.5g/100ml, stop fermentation；
I, charging: the raw vinegar after fermentation filters, and obtains vinegar liquid, add Sal and the lemon of 0.08% that mass ratio is 2% in vinegar liquid
Lemon acid, is stirred until homogeneous, and stands 20h；
J, aging: use microwave-assisted cold treatment to accelerate the aging of vinegar liquid, microwave frequency 420MHz, 3 days cold treatment time, temperature
12℃
K, sterilization, fill: by finished product vinegar pasteurize 3min under 100 DEG C of environment, fill under sterile vacuum environment after sterilization,
Aeration-drying environment is preserved.
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| CN106578799A (en) * | 2016-12-10 | 2017-04-26 | 许连峰 | Konjak vinegar beverage |
| CN106616161A (en) * | 2016-12-27 | 2017-05-10 | 黄冈市方阳农业发展有限公司 | Herba artemisia selengensis vinegar beverage and preparation method thereof |
| CN107034114A (en) * | 2017-05-22 | 2017-08-11 | 芜湖市三山区绿色食品产业协会 | The preparation method of fruit of Cherokee rose lotus stamen health-care vinegar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102690751A (en) * | 2012-06-21 | 2012-09-26 | 吴利明 | Preparing method of chinaroot greenbrier health-care vinegar |
| CN105613889A (en) * | 2016-03-20 | 2016-06-01 | 柴华 | Preparation method of persimmon calyx and pueraria flower healthcare caffeine |
| CN105779248A (en) * | 2016-03-21 | 2016-07-20 | 张俊辉 | Processing method of Melastoma dodecandrum Lour.and Fructus Crataegi healthy vinegar |
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2016
- 2016-08-28 CN CN201610734412.7A patent/CN106085804A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102690751A (en) * | 2012-06-21 | 2012-09-26 | 吴利明 | Preparing method of chinaroot greenbrier health-care vinegar |
| CN105613889A (en) * | 2016-03-20 | 2016-06-01 | 柴华 | Preparation method of persimmon calyx and pueraria flower healthcare caffeine |
| CN105779248A (en) * | 2016-03-21 | 2016-07-20 | 张俊辉 | Processing method of Melastoma dodecandrum Lour.and Fructus Crataegi healthy vinegar |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578799A (en) * | 2016-12-10 | 2017-04-26 | 许连峰 | Konjak vinegar beverage |
| CN106616161A (en) * | 2016-12-27 | 2017-05-10 | 黄冈市方阳农业发展有限公司 | Herba artemisia selengensis vinegar beverage and preparation method thereof |
| CN107034114A (en) * | 2017-05-22 | 2017-08-11 | 芜湖市三山区绿色食品产业协会 | The preparation method of fruit of Cherokee rose lotus stamen health-care vinegar |
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