CN106350408A - Flower and fruit health wine and making method thereof - Google Patents
Flower and fruit health wine and making method thereof Download PDFInfo
- Publication number
- CN106350408A CN106350408A CN201610767849.0A CN201610767849A CN106350408A CN 106350408 A CN106350408 A CN 106350408A CN 201610767849 A CN201610767849 A CN 201610767849A CN 106350408 A CN106350408 A CN 106350408A
- Authority
- CN
- China
- Prior art keywords
- wine
- days
- juice
- flowers
- health preserving
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- 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
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)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to the field of wine making, in particular to flower and fruit health wine and a making method thereof. The health wine is made by the following steps: taking winter jujube, Chinese olive, cistanche, maca, sweet-scented osmanthus, rose and high wine base as raw materials, juicing winter jujube and Chinese olive, adding the juice into the wine base, and fermenting, so as to obtain fruit wine; independently fermenting the residual materials, and mixing, so as to obtain flower wine; blending the flower wine and fruit wine, so as to obtain the product. The product has multiple health maintenance effects and is low in cost, unique in flavor and good in taste, the process for making the flower and fruit health wine is simple and easy to operate, the active ingredients of the materials are fully utilized, and waste is avoided.
Description
Technical field
The present invention relates to wine brewing field, health preserving wine that especially a kind of flowers and fruits are mixed with and preparation method thereof.
Background technology
Raising with people's living standard and the pursuit to good health and a long life, health preserving wine more and more occurs in people's
In life, make people have the function of health care, health preserving while drinking again.
Existing health preserving wine is obtained with wine base immersion using the mixing of multiple medical materials mostly, such health preserving wine is with high costs,
And the effective ingredient of medical material can not thoroughly be played, the astringent sense of medical material itself easily causes the pollution of vinosity simultaneously, affects wine
Local flavor and mouthfeel.
Content of the invention
For the problems referred to above, the present invention proposes a kind of flowers and fruits health preserving wine and preparation method thereof, mainly using flower, be really foster
Generate and divide, coordinate a small amount of medical material, reach effect of effective health preserving.
To achieve these goals, the technical solution adopted in the present invention is, a kind of flowers and fruits health preserving wine, and its raw material is: the winter
Fructus Jujubae, Fructus Canarii, meat clump young pilose antler, Lepidinm meyenii Walp, Flos Osmanthi Fragrantis, Flos Rosae Rugosae, 68～75 degree of wine base.
Further, described wine base is 10～25wt% in the feed.
Further, described wine base adopts one or more of Sorghum vulgare Pers., rice, Oryza glutinosa, Semen Maydiss, Semen Tritici aestivi to brew for raw material
Form, preferably, described wine base is formed using Sorghum vulgare Pers., rice, Oryza glutinosa, Semen Maydiss, five kinds of mixing brews of Semen Tritici aestivi.
Further, by weight, described Fructus Jujubae: Fructus Canarii=80～90:10～20.
Preferably, by weight, described Fructus Jujubae: Fructus Canarii=85:15.
A kind of preparation method of flowers and fruits health preserving wine, comprises the following steps:
1. squeeze the juice, ferment: choose that Fructus Jujubae and Fructus Canarii carry out pulverizing, squeezing the juice obtains mixed juice, the wine base of 68～75 degree of interpolation is carried out
Fermentation, fermentation time is 45～55 days, obtains fruit wine；
2. individually ferment: choose and add wine base to be fermented after fresh meat clump young pilose antler is squeezed the juice, fermentation time is 18～25 days, obtains
The fine and soft wine of clump, chooses and adds wine base to be fermented after Lepidinm meyenii Walp is squeezed the juice, fermentation time is 23～30 days, obtain Maca wine, choose fresh osmanthus
Flower adds wine base fermentation after squeezing the juice, fermentation time is to obtain wine fermented with osmanthus flower after 13～18 days, chooses after fresh Flos Rosae Rugosae is squeezed the juice and adds wine base
Fermentation, fermentation time is to obtain cider after 13～18 days, and gained clump young pilose antler wine, Maca wine, wine fermented with osmanthus flower, cider are mixed to get
Dinner party with singsong girls in attendance；
3. exchange: fruit wine is added slurry fall degree and obtains product after being mixed with dinner party with singsong girls in attendance.
Preferably, described step 2. middle meat clump young pilose antler before use adopt wine base soak preserve.
Preferably, described step 1. middle fermentation time be 50 days.
Preferably, described step 2. middle meat clump young pilose antler fermentation time is 20 days, the fermentation time of Lepidinm meyenii Walp is 25 days, Flos Rosae Rugosae
It it is 15 days with Flos Osmanthi Fragrantis fermentation time.
Further, described step 1. in, wine base addition is the 5～15% of Fructus Jujubae and Fructus Canarii total amount by weight.
Fructus Jujubae contains 19 kinds of aminoacid needed by human such as aspartic acid, threonine, and compared with other fruits, Fructus Jujubae is also
Containing abundant vitamin a, vitamin e and the various trace elements such as potassium, sodium, ferrum, copper, the content of vitamin c is the 70 of Fructus Mali pumilae
Times, 140 times of pears, nutritive value is " hat of BAIGUO ", is described as " BAIGUO king ", " vitamin pill of living ".In addition it is rich in multiple micro-
Secondary element and mineral, have the effect of anti-cancer, anti-cardiovascular and cerebrovascular disease, and nutritive value is the hat of BAIGUO, extremely consumers in general
Favor, is referred to as " strange fruit all over the world ".
Fructus Canarii has lung heat clearing, sore-throat relieving, promotes the production of body fluid, effect of removing toxic substances, controls laryngopharynx swelling and pain, excessive thirst, cough is spitted blood, bacillary dysentery, epilepsy,
Solution tetrodotoxin, TTX and alcoholism.
Meat clump young pilose antler sweet in the mouth, salty, warm in nature, returns kidney, large intestine channel, has functions that kidney-replenishing, benefiting essence-blood, intestine moistening road, main kidney yang
Void declines, the sexual impotence of asthenia of essence and blood, seminal emission, nebulousurine, the frequent micturition heeltap, lumbago flaccidity of the lower limbs, tinnitus mesh flower, menstruation are spread out phase, infertility, intestinal
Dry constipation.This ectosarc clump young pilose antler also has anti-aging effects: Herba Cistanches can make the work of mouse red blood cell superoxide dismutase (sod)
Property is remarkably reinforced, and so that mouse cardiac muscle lipofuscin content is substantially reduced.Also can extend the average life of fruit bat, median lethal natural law and
Maximum life span.Herba Cistanches water decoction 8g/kg, to mouse stomach, can significantly raise erythrocyte membrane na+、k+- atp enzymatic activity, this may
It is one of mechanism of its benefiting action；Herba Cistanches decline to the liver spleen nucleic acid content of yang deficiency and yin vacuity animals and rising has adjustment to make
With；Play the role of to activate adrenal gland, release 17-hydroxy-11-dehydrocorticosterone.Its mechanism of action is probably to strengthen hypothalamic-pituitary-ovarian to promote corpus luteum
Function, this effect is not due to the secretion of their direct Stimulation of Pituitary Gland metakentrin, but improves hypophysis to lrh's
The reactivity and ovary reactivity to lh.The major significance of prompting Kidney-supplementing is to improve the regulatory mechanism in body, passes through
Body intrinsic functional itself recovers and plays positive therapeutical effect, by the work to " yang deficiency " animal dna synthetic ratio to Herba Cistanches
Research finds, hydroxyurea suppresses nucleotide to lead to dna synthetic ratio to reduce in the reduction reaction of diphosphate level because of it,
Protein, energy metabolism disorder cause " yang deficiency "；Herba Cistanches may contain a kind of biological activity of activated oligonucleotide reductase because
Son, thus " yang deficiency " animal dna synthetic ratio can be significantly increased, promote the synthesis of rna；Improve the nucleic acid metabolism of albumen；Use it
Diluted Alcohol extractum adds raising rat in drinking-water, has enhancing development to act on；Immune effect: Herba Cistanches water extraction
Liquid 50mg/kg, 100mg/kg, to mouse stomach, can dramatically increase the weight of spleen and thymus, and can be remarkably reinforced that abdominal cavity is huge to bite
The phagocytic activity of cell, increases hemolysin and pfc value, improves lymhocyte transformation rate and delayed hypersensitivity index, also may be used
Raise camp level, reduce cgmp level, so that camp/cgmp ratio is raised, this is probably that it strengthens peritoneal macrophage phagocytosis
One of the reason function.Desertliving cistanche alcohol extract 1.25g/kg, 2.5g/kg(are equivalent to crude drug 5.61g/kg, 11.21g/kg)
To mouse stomach, continuous 8 days, use sheep red blood cell (SRBC) sensitization within the 5th day, can substantially suppress the plaque number in splenocyte.Herba Cistanches carry
Taking the suppressed mice pouring immune to promotion of thing and Herba Epimedii total flavones to turn aspect has summation action, can strengthen the immunity energy of model mice
Power.
Lepidinm meyenii Walp has and improves sexual function, improves fertility, resisting fatigue, strengthens energy, muscle power, improves sexual function, increases
Sperm quantity, improves motility of sperm, endocrine regulation system, balances hormone.
Flos Osmanthi Fragrantis: yellowish white, fragrance, extract aromatic oil, osmanthus concrete processed, can be used for food, cosmetics, can cake processed,
Confection, and can make wine.Flos Osmanthi Fragrantis acrid in the mouth, can be used as medicine.It is used as medicine with flower, fruit and root.Autumn picks flowers；Spring fruit picking；The four seasons adopt root, point
Do not dry.Flower: pungent, temperature.Really: acrid, sweet, warm.Root: sweet, micro-puckery, put down.Indication: flower: cold expelling breaks knot, preventing phlegm from forming and stopping coughing.For
Toothache, cough and phlegm, amenorrhea is suffered from abdominal pain.Really: warming the stomach, suppressing the hyperactive liver, cold expelling.For cold of insufficiency type and stomachache.Root: wind-damp dispelling, cold expelling.For rheumatism
Bones and muscles pain, lumbago, kidney deficiency is had a toothache.
Flos Rosae Rugosae: road in " herbal text ": " Flos Rosae Rugosae, clearly and not turbid, and and violent, easing the affected liver is waken up stomach, and thin gas is invigorated blood circulation, Xuan Tong
Stop up the stagnant and absolutely not just dry disadvantage of pungent-warm, disconnected push away among edema caused by disorder of QI medicine, have prompt effect most and the most tractable, fragrant all product, there is no equal ".Rose
Rare spend in contain 300 various chemical components, the such as alcohol of fragrance, aldehyde, fatty acid, phenol and the oil containing essence and fat, often to eat Flos Rosae Rugosae system
With the awake stomach of easing the affected liver, promoting blood circulation of having a respite, looks improving and the skin nourishing in product, make us refreshing refreshing.The flower opened at the beginning of Flos Rosae Rugosae and root can be used as medicine, and have qi-regulating, work
Blood, Thyme Extract, cure mainly menoxenia, traumatic injury, irritability stomachache, the disease such as newborn too fat to move pain.The sarcocarp of Rosehipss, can be made into
Fruit jam, has flavour, and fruit contains abundant vitamin c and vitamin p, can prevent acute and chronic infectious disease, coronary heart disease,
Hepatopathy and prevention produce carcinogen etc..With roseleaf with Flos Rosae Rugosae quintessence oil (title Liquor Rosae Rugosae Distillata) obtained by way of distillation refinement, can live
Change androgen and sperm.Liquor Rosae Rugosae Distillata can also improve skin texture, blood circulation promoting and metabolism.
Flowers and fruits health preserving wine of the present invention has the health preserving effect of many effects, and with low cost, scenery is unique, mouthfeel
Good, prepare the process is simple of this flowers and fruits health preserving wine, easily operated, and each material effective ingredient is fully used, and no wastes.
Specific embodiment
Below by specific embodiment, the present invention is described in further detail.
Embodiment 1: a kind of flowers and fruits health preserving wine, its raw material is: Fructus Jujubae, Fructus Canarii, meat clump young pilose antler, Lepidinm meyenii Walp, Flos Osmanthi Fragrantis, Flos Rosae Rugosae, 68～
75 degree of wine base, wherein wine base are 15wt% in the feed, and described wine base adopts Sorghum vulgare Pers., rice, Oryza glutinosa, Semen Maydiss, five kinds of Semen Tritici aestivi to mix
Close brew to form, by weight, described Fructus Jujubae: Fructus Canarii=85:15.
A kind of preparation method of flowers and fruits health preserving wine, comprises the following steps:
1. squeeze the juice, ferment: choose that Fructus Jujubae and Fructus Canarii carry out pulverizing, squeezing the juice obtains mixed juice, the wine base of 68～75 degree of interpolation is carried out
Fermentation, fermentation time is 50 days, obtains fruit wine；
2. individually ferment: choose and add wine base to be fermented after fresh meat clump young pilose antler is squeezed the juice, fermentation time is 20 days, obtain clump fine and soft
Wine, chooses and adds wine base to be fermented after Lepidinm meyenii Walp is squeezed the juice, fermentation time is 25 days, obtains Maca wine, after the fresh Flos Osmanthi Fragrantis of selection are squeezed the juice
Add wine base fermentation, fermentation time is to obtain wine fermented with osmanthus flower after 15 days, choose and after fresh Flos Rosae Rugosae is squeezed the juice, add wine base fermentation, fermentation time
Obtain cider for after 15 days, gained clump young pilose antler wine, Maca wine, wine fermented with osmanthus flower, cider are mixed to get dinner party with singsong girls in attendance；
3. exchange: fruit wine is added slurry fall degree and obtains product after being mixed with dinner party with singsong girls in attendance.
2. middle meat clump young pilose antler adopts wine base to soak preservation to described step before use.
Described step 1. in, wine base addition is the 10% of Fructus Jujubae and Fructus Canarii total amount by weight；Described step 2. in,
During the fine and soft fermentation of meat clump, wine base addition is the 10% of meat clump young pilose antler juice by weight, and during Lepidinm meyenii Walp fermentation, wine base adds by weight
Enter amount for the 10% of Lepidinm meyenii Walp juice.
Embodiment 2: a kind of flowers and fruits health preserving wine, its raw material is: Fructus Jujubae, Fructus Canarii, meat clump young pilose antler, Lepidinm meyenii Walp, Flos Osmanthi Fragrantis, Flos Rosae Rugosae, 68～
75 degree of wine base, described wine base is 25wt% in the feed, and described wine base is formed using Sorghum vulgare Pers., rice, Oryza glutinosa mixing brew,
Described Fructus Jujubae: Fructus Canarii=90:10.
A kind of preparation method of flowers and fruits health preserving wine, comprises the following steps:
1. squeeze the juice, ferment: choose that Fructus Jujubae and Fructus Canarii carry out pulverizing, squeezing the juice obtains mixed juice, the wine base of 68～75 degree of interpolation is carried out
Fermentation, fermentation time is 55 days, obtains fruit wine；
2. individually ferment: choose and add wine base to be fermented after fresh meat clump young pilose antler is squeezed the juice, fermentation time is 25 days, obtain clump fine and soft
Wine, chooses and adds wine base to be fermented after Lepidinm meyenii Walp is squeezed the juice, fermentation time is 30 days, obtains Maca wine, after the fresh Flos Osmanthi Fragrantis of selection are squeezed the juice
Add wine base fermentation, fermentation time is to obtain wine fermented with osmanthus flower after 13 days, choose and after fresh Flos Rosae Rugosae is squeezed the juice, add wine base fermentation, fermentation time
Obtain cider for after 18 days, gained clump young pilose antler wine, Maca wine, wine fermented with osmanthus flower, cider are mixed to get dinner party with singsong girls in attendance；
3. exchange: fruit wine is added slurry fall degree and obtains product after being mixed with dinner party with singsong girls in attendance.
2. middle meat clump young pilose antler adopts wine base to soak preservation to described step before use.
Described step 1. in, wine base addition is the 15% of Fructus Jujubae and Fructus Canarii total amount by weight；Described step 2. in,
During the fine and soft fermentation of meat clump, wine base addition is the 15% of meat clump young pilose antler juice by weight；During Lepidinm meyenii Walp fermentation, wine base adds by weight
Enter amount for the 15% of Lepidinm meyenii Walp juice.
Embodiment 3: a kind of flowers and fruits health preserving wine, its raw material is: Fructus Jujubae, Fructus Canarii, meat clump young pilose antler, Lepidinm meyenii Walp, Flos Osmanthi Fragrantis, Flos Rosae Rugosae, 68～
75 degree of wine base, described wine base is 10% in the feed, and described wine base adopts Sorghum vulgare Pers., rice, Oryza glutinosa, Semen Maydiss, five kinds of Semen Tritici aestivi to mix
Close brew to form, described Fructus Jujubae: Fructus Canarii=80:20.
A kind of preparation method of flowers and fruits health preserving wine, comprises the following steps:
1. squeeze the juice, ferment: choose that Fructus Jujubae and Fructus Canarii carry out pulverizing, squeezing the juice obtains mixed juice, the wine base of 68～75 degree of interpolation is carried out
Fermentation, fermentation time is 45 days, obtains fruit wine；
2. individually ferment: choose and add wine base to be fermented after fresh meat clump young pilose antler is squeezed the juice, fermentation time is 18 days, obtain clump fine and soft
Wine, chooses and adds wine base to be fermented after Lepidinm meyenii Walp is squeezed the juice, fermentation time is 23 days, obtains Maca wine, after the fresh Flos Osmanthi Fragrantis of selection are squeezed the juice
Add wine base fermentation, fermentation time is to obtain wine fermented with osmanthus flower after 18 days, choose and after fresh Flos Rosae Rugosae is squeezed the juice, add wine base fermentation, fermentation time
Obtain cider for after 13 days, gained clump young pilose antler wine, Maca wine, wine fermented with osmanthus flower, cider are mixed to get dinner party with singsong girls in attendance；
3. exchange: fruit wine is added slurry fall degree and obtains product after being mixed with dinner party with singsong girls in attendance.
Described step 1. in, wine base addition is the 5% of Fructus Jujubae and Fructus Canarii total amount by weight；Described step 2. in, meat
During the fine and soft fermentation of clump, wine base addition is the 5% of meat clump young pilose antler juice by weight, during Lepidinm meyenii Walp fermentation, wine base addition by weight
For Lepidinm meyenii Walp juice 5%.
Embodiment 4: with embodiment 1 basic simlarity, its difference is that described wine base is brewed using Semen Tritici aestivi and forms.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, can there are various modifications and variations in the spirit and principles in the present invention, these equivalent modifications or replacement etc.,
It is all contained within protection scope of the present invention.
Claims (9)
1. a kind of flowers and fruits health preserving wine is it is characterised in that its raw material is: Fructus Jujubae, Fructus Canarii, meat clump young pilose antler, Lepidinm meyenii Walp, Flos Osmanthi Fragrantis, Flos Rosae Rugosae, 68～
75 degree of wine base.
2. a kind of flowers and fruits health preserving wine according to claim 1 it is characterised in that: described wine base in the feed be 10～
25wt%.
3. a kind of flowers and fruits health preserving wine according to claim 1 and 2 it is characterised in that: described wine base adopts Sorghum vulgare Pers., big
One or more of rice, Oryza glutinosa, Semen Maydiss, Semen Tritici aestivi for raw material brew form, preferably, described wine base adopt Sorghum vulgare Pers., rice,
Oryza glutinosa, Semen Maydiss, five kinds of mixing brews of Semen Tritici aestivi form.
4. a kind of flowers and fruits health preserving wine according to claim 1 it is characterised in that: by weight, described Fructus Jujubae: Fructus Canarii
=80～90:10～20.
5. a kind of preparation method of described flowers and fruits health preserving wine as arbitrary in claim 14, comprises the following steps:
1. squeeze the juice, ferment: choose that Fructus Jujubae and Fructus Canarii carry out pulverizing, squeezing the juice obtains mixed juice, the wine base of 68～75 degree of interpolation is carried out
Fermentation, fermentation time is 45～55 days, obtains fruit wine；
2. individually ferment: choose and add wine base to be fermented after fresh meat clump young pilose antler is squeezed the juice, fermentation time is 18～25 days, obtains
The fine and soft wine of clump, chooses and adds wine base to be fermented after Lepidinm meyenii Walp is squeezed the juice, fermentation time is 23～30 days, obtain Maca wine, choose fresh osmanthus
Flower adds wine base fermentation after squeezing the juice, fermentation time is to obtain wine fermented with osmanthus flower after 13～18 days, chooses after fresh Flos Rosae Rugosae is squeezed the juice and adds wine base
Fermentation, fermentation time is to obtain cider after 13～18 days, and gained clump young pilose antler wine, Maca wine, wine fermented with osmanthus flower, cider are mixed to get
Dinner party with singsong girls in attendance；
3. exchange: fruit wine is added slurry fall degree and obtains product after being mixed with dinner party with singsong girls in attendance.
6. a kind of flowers and fruits health preserving wine according to claim 5 preparation method it is characterised in that: described step 2. middle meat clump
Young pilose antler adopts wine base to soak before use and preserves.
7. a kind of flowers and fruits health preserving wine according to claim 5 preparation method it is characterised in that: the 1. middle fermentation of described step
Time is 50 days.
8. a kind of flowers and fruits health preserving wine according to claim 5 preparation method it is characterised in that: described step 2. middle meat clump
Fine and soft fermentation time is 20 days, and the fermentation time of Lepidinm meyenii Walp is 25 days, and Flos Rosae Rugosae and Flos Osmanthi Fragrantis fermentation time are 15 days.
9. a kind of flowers and fruits health preserving wine according to claim 5 or 7 preparation method it is characterised in that: described step 1. in,
Wine base addition is the 5～15% of Fructus Jujubae and Fructus Canarii total amount by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610767849.0A CN106350408A (en) | 2016-08-31 | 2016-08-31 | Flower and fruit health wine and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610767849.0A CN106350408A (en) | 2016-08-31 | 2016-08-31 | Flower and fruit health wine and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106350408A true CN106350408A (en) | 2017-01-25 |
Family
ID=57856678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610767849.0A Pending CN106350408A (en) | 2016-08-31 | 2016-08-31 | Flower and fruit health wine and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106350408A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1504560A (en) * | 2002-12-03 | 2004-06-16 | 莱州市益苑食用仙人掌研究所 | Cactus wine and preparing method thereof |
| CN1563336A (en) * | 2004-03-17 | 2005-01-12 | 禄诚 | Cordial for nourishing body made from rose and Chinese caterpillar fungus |
| CN102115706A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Cherry juice wine and preparation process thereof |
| CN102391938A (en) * | 2011-11-22 | 2012-03-28 | 河南省宛西制药股份有限公司 | Rose wine and preparation method thereof |
| CN103103069A (en) * | 2013-02-26 | 2013-05-15 | 高庆泉 | Liqueur and preparation method thereof |
| CN104893941A (en) * | 2015-06-30 | 2015-09-09 | 贵州黄平靓鸥桑综合开发有限公司 | Chinese stauntonvine healthcare wine |
-
2016
- 2016-08-31 CN CN201610767849.0A patent/CN106350408A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1504560A (en) * | 2002-12-03 | 2004-06-16 | 莱州市益苑食用仙人掌研究所 | Cactus wine and preparing method thereof |
| CN1563336A (en) * | 2004-03-17 | 2005-01-12 | 禄诚 | Cordial for nourishing body made from rose and Chinese caterpillar fungus |
| CN102115706A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Cherry juice wine and preparation process thereof |
| CN102391938A (en) * | 2011-11-22 | 2012-03-28 | 河南省宛西制药股份有限公司 | Rose wine and preparation method thereof |
| CN103103069A (en) * | 2013-02-26 | 2013-05-15 | 高庆泉 | Liqueur and preparation method thereof |
| CN104893941A (en) * | 2015-06-30 | 2015-09-09 | 贵州黄平靓鸥桑综合开发有限公司 | Chinese stauntonvine healthcare wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103602551B (en) | Compound traditional Chinese medicinal herbal fermented health-care liquor for promoting digestion and strengthening stomach and production method thereof | |
| CN103609992B (en) | Preparation method of Korean red ginseng cream | |
| CN102018254A (en) | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials | |
| CN106010912A (en) | Preparation method of mulberry health care wine | |
| CN106947674A (en) | A kind of compound tonic wine and preparation method thereof | |
| CN104109609A (en) | Glutinous rice wine buckwheat juice beverage and preparation method thereof | |
| CN103642626B (en) | Compound Chinese herbal medicine fermentation health-care wine capable of promoting body building of old people | |
| CN105767994A (en) | Aging preventing large cherry jam | |
| CN105495374A (en) | Skin-whitening and freckle-removing pig tripe medicated diet applicable to pregnant women and preparation method of medicated diet | |
| CN102511876B (en) | Hawthorn red jujube thick syrup and production process thereof | |
| CN101993806B (en) | Preparation method of seahorse, sea snake and sea cucumber compound wine | |
| CN107596112A (en) | A kind of kidney tonifying tea prescription and preparation method thereof | |
| CN104893919A (en) | Preparation method of maize nourishing wine | |
| CN104522216A (en) | Sugar-free broadleaf holly leaf drink and production method thereof | |
| CN108142751A (en) | A kind of health drink and preparation method thereof | |
| CN1262637C (en) | Formulation for primordial qi tonic wine and method for preparing same | |
| CN108208332A (en) | Promote growth of animal and improve Chinese medicine additive of immunity and preparation method thereof | |
| CN107541415A (en) | A kind of root of kudzu vine alcoholic beverage and preparation method thereof | |
| CN103300200B (en) | Preparation technology for mung bean and wild chrysanthemum healthy herbal tea | |
| CN106635726A (en) | Healthcare fruit vinegar and preparation method thereof | |
| CN106350408A (en) | Flower and fruit health wine and making method thereof | |
| CN102613628B (en) | Original ecological coconut germanium juice and producing method thereof | |
| CN105660955A (en) | Health pyrus ussuriensis tea | |
| CN104479952A (en) | Hollowed wampee bark fruit Chinese rice wine and preparation method thereof | |
| CN104171786A (en) | Qi promoting and constipation relieving honey |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170125 |