CN109022205A - A kind of solid state fermentation Xing Hui building yam wine and its preparation process - Google Patents
A kind of solid state fermentation Xing Hui building yam wine and its preparation process Download PDFInfo
- Publication number
- CN109022205A CN109022205A CN201810980299.XA CN201810980299A CN109022205A CN 109022205 A CN109022205 A CN 109022205A CN 201810980299 A CN201810980299 A CN 201810980299A CN 109022205 A CN109022205 A CN 109022205A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- yam
- building
- wine
- solid state
- 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
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)
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of solid state fermentation Xing Hui building yam wine and its preparation processes, belong to food processing technology field.Yam wine of the present invention, chooses favour building Chinese yam and ganoderma lucidum Chinese yam is primary raw material, and collocation sorghum, glutinous rice, wheat are auxiliary material, are packed into special pit, and solid state fermentation is made.The present invention cooks the excessive easy to knot groups of rear viscosity problem not easy to ferment for Chinese yam, using the method for liquor tailing infiltration Chinese yam raw material, reduces material viscosity, while remaining the nutritional ingredient in Chinese yam to the maximum extent.Thus obtained favour building yam wine, stay in grade not only have the makings fragrance of traditional liquor, but also remain the nutriment in favour building Chinese yam and ganoderma lucidum Chinese yam, have effects that strengthening spleen and nourishing stomach, defaecation beauty treatment, nourishment for vitality.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of solid state fermentation Xing Hui building yam wine and its preparation work
Skill.
Background technique
Favour building Chinese yam originates in the village Hui Lou of the township Dian Ji of Shangqiu City Yucheng County of Henan Province, is tribute between bright Wanli year year, is sealed
For " a product Chinese yam ", it is one of eastern four big specialties in Henan, has more than 400 years cultivation histories away from the present.Favour building Chinese yam is commonly called as " small red skin ",
It is about 7.5cm, stem tuber head and the tail are uniformly, slightly flat, color of the leather is ruddy, yellowish pink is milky white, sweet in flavor, mild-natured, and eating mouth feel is unique, medicinal and battalion
It is high to support value.With China compared with other most yam varieties, the nutrient composition content of favour building Chinese yam has a clear superiority.Hui Lou
Polysaccharide, starch, content of reducing sugar in Chinese yam is obviously higher compared with Henan Jiaozuo RHIIZOMA DIOSCOREAE from Henan of China and Shandong Dan County Chinese yam.Favour building Chinese yam block
The mass fraction of polysaccharide average out to 55.6g/kg of stem is higher than Chinese yam polysaccharide by 44.8%；The starch quality score of favour building Chinese yam stem tuber
It is the 131.2% of Wen County RHIIZOMA DIOSCOREAE from Henan of China for 208.5g/kg, the 153.1% of Shandong list Chinese yam；Reduced sugar quality in favour building Chinese yam stem tuber
Score is 13.5g/kg, is the 187.5% of 190.1% and Dan County Chinese yam of Wen County RHIIZOMA DIOSCOREAE from Henan of China.Favour building potato white matter content is extremely
Abundant, protein quality score is 77.2g/kg in favour building Chinese yam stem tuber, is higher than RHIIZOMA DIOSCOREAE from Henan of China (75.5g/kg).Favour building Chinese yam stem tuber
In contain 17 kinds of amino acid, favour building Chinese yam amino acid total mass fraction is 97.9g/kg, and RHIIZOMA DIOSCOREAE from Henan of China amino acid total mass fraction
90.9g/kg.Favour building Chinese yam essential amino acid type is more complete and content is higher, contains 7 kinds of essential amino acids, respectively phenylpropyl alcohol
Propylhomoserin, lysine, leucine, isoleucine, threonine, valine, methionine；Also contain baby's essential amino acid --- smart ammonia
Acid and histidine.In terms of mineral matter element, in favour building Chinese yam and RHIIZOMA DIOSCOREAE from Henan of China containing the macroelements such as Ca, Mg, P and Cu, Zn,
The microelements such as Pb, Cr, Li, Sr, Co, Mn, Fe.But the matter such as Ca, Fe, Zn, Cu, Ni, Ba, Sr, Li, Mn in favour building Chinese yam
Amount score is apparently higher than RHIIZOMA DIOSCOREAE from Henan of China.In addition, containing multivitamin in favour building Chinese yam, such as VC40mg/kg, thiamine 0.8mg/
Kg, riboflavin 0.2mg/kg, niacin 3mg/kg, carrotene 0.2mg/kg etc..Chinese yam also contains saponin(e, choline, allantois in favour building
Element, dopamine, hydrochloric acid Chinese yam alkali, 3,4- dihydroxy benzenes ethamine, polyphenol oxidase, cholesterol, ergosterol, campesterol, fruit
Glue, polyphenol oxidase isoreactivity ingredient.
Ganoderma lucidum Chinese yam is the rare Chinese yam new varieties of food, medicine dual-purpose, and cultivated area constantly expands in recent years.In ganoderma lucidum Chinese yam
Containing the DHEA(youth factor abundant), it is extremely important a kind of movable substance in human life activity, is cyclopentanoperhy drophenanthrene
Obtain a kind of derivative.Cyclopentanoperhy drophenanthrene is that cortex hormone of aadrenaline and sex hormone (female, androgen) obtain basic structure in human body.
Primary healthcare effect of DHEA is anti-aging, enhancing immune function and improvement sexual function.Its health-care effect obtain mechanism be can basis
Body needs to be converted into male sex hormone or female hormone, the hormonal imbalance as caused by aging and disease is supplemented, to make one
Vigorous energy is kept, the ability of disease is resisted in enhancing.Ganoderma lucidum Chinese yam often eats and can play tonifying spleen and stomach, reduces blood pressure and blood
Effect that is sugared, antitumor and delaying senescence, it is that people like that existing important edible value has important value medical health care again
Chinese yam in treasure and the good vegetable of cuisines, at home and abroad market is popular.Ganoderma lucidum Chinese yam and iron rod yam, Chinese yam rhizome or its
He compares Chinese yam, and ganoderma lucidum Chinese yam polysaccharide, protein content are high by 50%.
Chinese yam is classified as top grade by Shennong's Herbal, and calling it, " main strong middle qi-restoratives, removes fever and chills perverse trend, tonifying middle-Jiao and Qi power, long flesh
Meat, long term usage are clear-headed and clear-sighted ".Compendium of Material Medica thinks, Chinese yam can " kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery change paralysed saliva, moistens fur ".Closely
In generation, is the study found that Chinese yam also has anti-aging, hypoglycemic, promotion immune function, reducing blood lipid, antitumor and other effects.
In recent years, health-care white spirit processing industry is relatively active, and the exploitation of yam wine mainly with impregnate based on, utilize
Chinese yam directly carries out the relatively fewer at home and abroad of fermenting and producing as raw material.The fermentation of Chinese yam has bright compared with directly eating
Aobvious advantage, Chinese yam wine fermentation can not only retain the nutriment in Chinese yam, but also pass through the effect of yeast in fermentation process,
So that many benefit materials containing microbial metabolism synthesis in wine, highly beneficial to the health of human body.But there is presently no
Using favour building Chinese yam and ganoderma lucidum Chinese yam as the fermented wine of raw material.
Summary of the invention
The purpose of the invention is to make full use of the nutritional ingredient in favour building Chinese yam and ganoderma lucidum Chinese yam, and the one kind provided
With healthcare functions such as strengthening spleen and nourishing stomach, defaecation beauty treatment, nourishment for vitality, using favour building Chinese yam and ganoderma lucidum Chinese yam as the fermentation of primary raw material
Wine and its preparation process.
The object of the present invention is achieved like this: a kind of preparation process of the building solid state fermentation Xing Hui yam wine, including as follows
Step:
1), example in mass ratio, takes the favour building Chinese yam of 25-40 mass parts and the ganoderma lucidum Chinese yam of 15-30 mass parts, cooks, chopping booth
The liquor tailing for being lower than 42 degree when opening the fermented grain distillation for cooling down and 10-15 mass parts being added to room temperature under retention, stirs and evenly mixs；
2), example in mass ratio, takes the sorghum of 10-15 mass parts and the wheat of 10-15 mass parts, is crushed with pulverizer；
3), example in mass ratio takes the glutinous rice of 15-30 mass parts, and the water of 30-60 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 100-120min, taking-up is spread out
It cools down to room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, fermentation temperature is controlled at 15-20 DEG C,
Post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
The present invention further, after the sorghum and wheat are crushed, crosses 16-20 mesh.
Further, favour building Chinese yam and ganoderma lucidum Chinese yam select fresh Chinese yam produced in that year to the present invention.
Further, the fermentation temperature is 16.5 DEG C to the present invention.
Further, the pit is by smashed bergamot pear, banana, apple, shredded pork and rice chaff, with clay to the present invention
It stirs and evenly mixs, block is made.
The present invention further, the bergamot pear, banana, apple, the mixture of shredded pork and rice chaff and the clay matter
Amount is than being 1:199.
The invention also includes the favour building yam wines being prepared according to any of the above-described preparation process.
The present invention selects process for solid state fermentation to prepare favour building yam wine, firstly, the condition of culture that solid state fermentation uses is opposite
Extensive, culture medium only needs fairly simple pre-processing；Secondly, industrial capital investment is smaller, especially in industry
It is few to produce early investment, is conducive to large-scale production；In addition, the properties of product of solid state fermentation environment preferably and when industrial production
It pollutes smaller, is more advantageous to biological cycle.Favour building Chinese yam and ganoderma lucidum Chinese yam have the characteristics that boil in plain water not rotten, and there are also big after cooking
Chinese yam mucus is measured, it is easily agglomerating, it is unfavorable for fermenting.To solve this problem, after fermented grain being distilled, the tail wine lower than 42 degree is collected
Get up, be added in the Chinese yam cooked, can effectively disperse Chinese yam, is conducive to fermentation and carries out, while remaining micro- in tail wine
The nutrients such as raw element, minerals, the yam wine stay in grade thus prepared, aroma is mellow, can also retain mountain to the maximum extent
Nutritional ingredient in medicine.Glutinous rice plus water grinding are slurried, is sprayed on raw material, on the one hand can prevent glutinous rice from cooking rear tacky knot
On the other hand group minimizes polished glutinous rice grain degree, it is ensured that material is sufficiently mixed, and is conducive to fermentation and is carried out.The present invention
Using fresh Chinese yam produced in that year as raw material, because of the content of starch highest of fresh Chinese yam, as storage time increases starch
Content is on a declining curve, and content of starch reduction will lead to distillation yield reduction.But fresh Chinese yam moisture content is high, influences to send out
The quality of wine after ferment, therefore Chinese yam is steamed using 2 times in the present invention, 2 sunnings to reduce moisture content in Chinese yam, guarantee
Wine quality.The pit that the present invention uses is after mixing bergamot pear, banana, apple, shredded pork, rice chaff and foundry loam, to be built into brick, is built
It makes.The organic matter being added in pit raw material is conducive to the growth of microorganism in pit, is practiced by many years, is thus fermented
Yam wine obtained, cellar aroma flavoring is strong, sweet-smelling, without miscellaneous taste peculiar smell.The building solid state fermentation Xing Hui of the present invention yam wine, no
The only makings fragrance of traditional liquor, and remain the nutriment in favour building Chinese yam and ganoderma lucidum Chinese yam, have strengthening spleen and nourishing stomach,
The effect of defaecation beauty treatment, nourishment for vitality.
Specific embodiment
The present invention will be further explained with reference to the examples below.
Embodiment 1
A kind of building solid state fermentation Xing Hui yam wine, preparation process include the following steps:
1) fresh favour building Chinese yam and ganoderma lucidum Chinese yam produced in that year, are taken, takes 25 mass parts and 15 mass parts respectively in mass ratio,
30min is steamed under 0.12MPa high pressure, being lower than under retention when the fermented grain distillation for cooling down and 10 mass parts being added to room temperature is spread in chopping out
42 degree of liquor tailing, stirs and evenly mixs；
2), example in mass ratio, takes the sorghum of 10 mass parts and the wheat of 10 mass parts, crushed 16 meshes with pulverizer；
3), example in mass ratio takes the glutinous rice of 15 mass parts, and the water of 30 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 100min, taking-up, which is spread out, to be cooled down
To room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, pit is by the perfume (or spice) of smashed equivalent
Pears, banana, apple, shredded pork and rice chaff, stir and evenly mix with clay, and block is made, bergamot pear, banana, apple, shredded pork and rice chaff
Mixture and the mass ratio of clay be 1:199, fermentation temperature control is at 15 DEG C, and post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
Embodiment 2
A kind of building solid state fermentation Xing Hui yam wine, preparation process include the following steps:
1) fresh favour building Chinese yam and ganoderma lucidum Chinese yam produced in that year, are taken, respectively takes 30 mass parts in mass ratio, under 0.12MPa high pressure
35min is steamed, the liquor tailing for being lower than 42 degree when the fermented grain distillation for cooling down and 12 mass parts being added to room temperature is spread in chopping out under retention is stirred
Mix mixing；
2), example in mass ratio, takes the sorghum of 13 mass parts and the wheat of 13 mass parts, crushed 18 meshes with pulverizer；
3), example in mass ratio takes the glutinous rice of 20 mass parts, and the water of 40 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 110min, taking-up, which is spread out, to be cooled down
To room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, pit is by the perfume (or spice) of smashed equivalent
Pears, banana, apple, shredded pork and rice chaff, stir and evenly mix with clay, and block is made, bergamot pear, banana, apple, shredded pork and rice chaff
Mixture and the mass ratio of clay be 1:199, fermentation temperature control is at 16.5 DEG C, and post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
Embodiment 3
A kind of building solid state fermentation Xing Hui yam wine, preparation process include the following steps:
1) fresh favour building Chinese yam and ganoderma lucidum Chinese yam produced in that year, are taken, takes 40 mass parts and 20 mass parts respectively in mass ratio,
40min is steamed under 0.12MPa high pressure, being lower than under retention when the fermented grain distillation for cooling down and 15 mass parts being added to room temperature is spread in chopping out
42 degree of liquor tailing, stirs and evenly mixs；
2), example in mass ratio, takes the sorghum of 15 mass parts and the wheat of 15 mass parts, crushed 20 meshes with pulverizer；
3), example in mass ratio takes the glutinous rice of 30 mass parts, and the water of 60 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 120min, taking-up, which is spread out, to be cooled down
To room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, pit is by the perfume (or spice) of smashed equivalent
Pears, banana, apple, shredded pork and rice chaff, stir and evenly mix with clay, and block is made, bergamot pear, banana, apple, shredded pork and rice chaff
Mixture and the mass ratio of clay be 1:199, fermentation temperature control is at 20 DEG C, and post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
Specific embodiment is to further explanation of the invention rather than limits, and is existed for those of ordinary skills
Further transformation is done in the case where not departing from substantive content of the present invention, and all these transformation all should belong to right appended by the present invention
It is required that protection scope.
Claims (7)
1. a kind of preparation process of the building solid state fermentation Xing Hui yam wine, which comprises the steps of:
1), example in mass ratio, takes the favour building Chinese yam of 25-40 mass parts and the ganoderma lucidum Chinese yam of 15-30 mass parts, cooks, chopping booth
The liquor tailing for being lower than 42 degree when opening the fermented grain distillation for cooling down and 10-15 mass parts being added to room temperature under retention, stirs and evenly mixs；
2), example in mass ratio, takes the sorghum of 10-15 mass parts and the wheat of 10-15 mass parts, is crushed with pulverizer；
3), example in mass ratio takes the glutinous rice of 15-30 mass parts, and the water of 30-60 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 100-120min, taking-up is spread out
It cools down to room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, fermentation temperature is controlled at 15-20 DEG C,
Post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
2. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 1 yam wine, which is characterized in that will be described
After sorghum and wheat are broken, 16-20 mesh is crossed.
3. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 1 yam wine, which is characterized in that the favour
Building Chinese yam and ganoderma lucidum Chinese yam select fresh Chinese yam produced in that year.
4. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 1 yam wine, it is characterised in that: the hair
Ferment temperature is 16.5 DEG C.
5. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 1 yam wine, it is characterised in that: the cellar
Pond is to stir and evenly mix smashed bergamot pear, banana, apple, shredded pork and rice chaff with clay, and block is made.
6. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 5 yam wine, it is characterised in that: the perfume (or spice)
Pears, banana, apple, shredded pork and the mixture of rice chaff and the mass ratio of the clay are 1:199.
7. a kind of building solid state fermentation Xing Hui yam wine, which is characterized in that prepared by any one of claim 1-6 preparation process
It obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810980299.XA CN109022205A (en) | 2018-08-27 | 2018-08-27 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810980299.XA CN109022205A (en) | 2018-08-27 | 2018-08-27 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109022205A true CN109022205A (en) | 2018-12-18 |
Family
ID=64625121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810980299.XA Pending CN109022205A (en) | 2018-08-27 | 2018-08-27 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109022205A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370834A (en) * | 2018-12-21 | 2019-02-22 | 虞城县瑾永美贸易有限公司 | A kind of solid state fermentation type tree peony wine and its preparation process |
| WO2021031802A1 (en) * | 2019-08-20 | 2021-02-25 | 山西省农业科学院食用菌研究所 | Method for producing ganoderma lucidum, radix astragali and radix codonopsis series product, and ganoderma lucidum, radix astragali and radix codonopsis series product |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
| CN103805397A (en) * | 2014-02-25 | 2014-05-21 | 济南裕龙酒业有限公司 | Production process for Chinese yam wine |
| CN106834019A (en) * | 2017-04-01 | 2017-06-13 | 赵旭升 | Red date liquor and preparation method thereof |
| CN107057911A (en) * | 2016-12-09 | 2017-08-18 | 刘国和 | A kind of pit maintenance process |
| CN107699428A (en) * | 2017-11-20 | 2018-02-16 | 兴文县鸿云特色农业专业合作社 | A kind of preparation method of purple yam wine |
| KR20180032754A (en) * | 2016-09-22 | 2018-04-02 | 안동대학교 산학협력단 | Medium composition for enhancing alcohol fermentation comprising bulbils of yam and alcoholic beverage using the same |
-
2018
- 2018-08-27 CN CN201810980299.XA patent/CN109022205A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
| CN103805397A (en) * | 2014-02-25 | 2014-05-21 | 济南裕龙酒业有限公司 | Production process for Chinese yam wine |
| KR20180032754A (en) * | 2016-09-22 | 2018-04-02 | 안동대학교 산학협력단 | Medium composition for enhancing alcohol fermentation comprising bulbils of yam and alcoholic beverage using the same |
| CN107057911A (en) * | 2016-12-09 | 2017-08-18 | 刘国和 | A kind of pit maintenance process |
| CN106834019A (en) * | 2017-04-01 | 2017-06-13 | 赵旭升 | Red date liquor and preparation method thereof |
| CN107699428A (en) * | 2017-11-20 | 2018-02-16 | 兴文县鸿云特色农业专业合作社 | A kind of preparation method of purple yam wine |
Non-Patent Citations (1)
| Title |
|---|
| 侯雪梅等: "惠楼山药营养保健功能与加工利用", 《农产品加工》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370834A (en) * | 2018-12-21 | 2019-02-22 | 虞城县瑾永美贸易有限公司 | A kind of solid state fermentation type tree peony wine and its preparation process |
| WO2021031802A1 (en) * | 2019-08-20 | 2021-02-25 | 山西省农业科学院食用菌研究所 | Method for producing ganoderma lucidum, radix astragali and radix codonopsis series product, and ganoderma lucidum, radix astragali and radix codonopsis series product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102586070A (en) | Mixed grain rice vinegar and production method thereof | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN105053709A (en) | Beef cattle breeding feed and preparation method thereof | |
| CN107058025B (en) | Nutritional tartary buckwheat wine and production method thereof | |
| CN110839849A (en) | Secondary fermentation preparation method of red sour soup | |
| CN101671614B (en) | Preparing method of green health care wine made of Chinese gooseberries | |
| CN102630940A (en) | Cereal fiber paste powder used as nutritional breakfast | |
| CN105462774A (en) | Chinese chestnut and sticky rice distilled liquor and brewing method thereof | |
| CN104974881A (en) | Heavy-fragrant-type nine-delicate liquor | |
| CN107232409A (en) | A kind of high-quality meat sheep feed | |
| CN109022205A (en) | A kind of solid state fermentation Xing Hui building yam wine and its preparation process | |
| CN110214929A (en) | A kind of dendrobium candidum leaf fermentation sauce and preparation method thereof | |
| CN106434263B (en) | A kind of production technology of kurarinone vinegar | |
| CN108130260A (en) | A kind of selenium-rich pear vinegar and its preparation process | |
| CN102417879A (en) | Lotus root health vinegar | |
| CN105861244A (en) | Preparation method of fruit-flavored grape-mulberry healthcare wine | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN109576128A (en) | A kind of production method of multi-function health-care vinegar powder | |
| CN105124260A (en) | Attractant-type beef cattle feed and preparation method thereof | |
| CN102344864A (en) | Fruit wine of cassava | |
| CN108384683A (en) | A kind of yellow rice wine and its production method rich in anthocyanin | |
| CN108048285A (en) | A kind of production method of blood-activating kidney-tonifying red starter glutinous wine | |
| CN108220076A (en) | A kind of selenium-rich germinated Rough glutinous rice red hayberry wine and preparation method thereof | |
| CN102676345A (en) | Sweet maize white spirit and preparation method thereof | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20181218 |