CN110951568A - Highland barley and medlar fermented glutinous rice - Google Patents
Highland barley and medlar fermented glutinous rice Download PDFInfo
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Abstract
The invention discloses highland barley medlar fermented glutinous rice, and particularly relates to the technical field of brewing, wherein the used raw materials (by weight part) comprise 70-80 parts of highland barley, 0.35-0.4 part of sweet distiller's yeast, 0.1-1.2 parts of medlar, 0.2-0.8 part of American ginseng, 0.5-0.8 part of spina date seed, 1-2 parts of donkey-hide gelatin, 0.8-1.4 parts of clove and 17.5-20 parts of warm boiled water at 30-35 ℃. The fermented glutinous rice has the effects of nourishing yin, tonifying qi, calming the nerves, benefiting intelligence, calming the heart and soothing the nerves by adding the American ginseng and the spina date seeds, and simultaneously, the highland barley is thoroughly fermented by adopting a constant-temperature constant-humidity fermentation mode to ensure that the wine yield is high.
Description
Technical Field
The embodiment of the invention relates to the technical field of wine brewing, and particularly relates to highland barley and medlar fermented glutinous rice.
Background
The highland barley is a cereal crop of the barley genus of the Gramineae, is also called naked barley, highland barley and rice barley because the grains are naked due to separation of inner and outer glumes and are mainly produced in places such as Tibet, Qinghai, Sichuan, Yunnan and the like in China, and is a main grain of people in Tibetan, the highland barley has a history of about 3500 years when planted on the Tibet plateau, extends from the material culture to the mental culture field, forms highland barley culture with rich connotation and extremely rich national characteristics on the Tibet plateau, has wide medicinal and nutritional values, and is a main raw material of the first zanba in Tibet, namely highland barley fine dried noodles, highland barley steamed bread, nutritional powder and the like. The fermented glutinous rice is a rice wine prepared by mixing steamed glutinous rice with wine and fermenting, is called fermented glutinous rice, is eaten together with rice wine, can be eaten raw after fermentation, can also be eaten after being boiled by adding water, and is generally not drunk by people due to low alcoholic strength. The fermented glutinous rice is prepared by fermenting wine raw materials at normal temperature or in a heat-sealing mode due to personal preference, wherein the wine raw materials are generally glutinous rice or are combined with other rice.
People often drink wine in dry and cold autumn and winter, but the existing fermented glutinous rice cannot keep out the cold and is easy to cause harm to human bodies.
Disclosure of Invention
Therefore, the highland barley and medlar fermented glutinous rice is provided by the embodiment of the invention, the added medlar is a good product for nourishing liver and kidney and is one of the commonly used raw materials in beauty medicated diet, the content of vitamin A is particularly rich, the absorption of nutrient components can be promoted by combining with the highland barley, the face color of women after eating is more moist and appetizing, the added donkey-hide gelatin with the effects of nourishing yin, enriching blood, moistening dryness and stopping bleeding and the clove with the effects of warming middle-jiao, lowering adverse qi, warming kidney and tonifying yang can warm the body and the heart in dry cold autumn and winter and help the skin resist the cold after satiety, the added American ginseng and the spina date seed enable the fermented glutinous rice to have the effects of nourishing yin, tonifying qi, calming the nerves, benefiting intelligence and calming the heart and tranquilizing the mind, and the highland barley is used as the raw material of the fermented glutinous rice, and the highland barley is fermented thoroughly in a constant temperature and humidity fermentation mode to achieve high wine.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions: the highland barley-wolfberry fruit fermented glutinous rice is prepared with highland barley 70-80 weight portions, sweet distiller's yeast 0.35-0.4 weight portions, wolfberry fruit 0.1-1.2 weight portions, American ginseng 0.2-0.8 weight portions, wild jujube seed 0.5-0.8 weight portions, donkey-hide gelatin 1-2 weight portions, clove 0.8-1.4 weight portions and warm 30-35 deg.c boiled water 17.5-20 weight portions.
Further, the raw materials (by weight portion) include 70 portions of highland barley, 0.35 portion of sweet distiller's yeast, 0.1 portion of medlar, 0.2 portion of American ginseng, 0.5 portion of spina date seed, 1 portion of donkey-hide gelatin, 0.8 portion of clove and 17.5 portions of warm boiled water at 30 ℃.
Further, the raw materials (by weight portion) include 75 portions of highland barley, 0.375 portion of sweet wine yeast, 0.65 portion of medlar, 0.5 portion of American ginseng, 0.65 portion of spina date seed, 1.5 portions of donkey-hide gelatin, 1.1 portions of clove and 18.75 portions of warm boiled water at 32.5 ℃.
Further, the raw materials (by weight portion) include 80 portions of highland barley, 0.4 portion of sweet distiller's yeast, 1.2 portions of medlar, 0.8 portion of American ginseng, 0.8 portion of spina date seed, 2 portions of donkey-hide gelatin, 1.4 portions of clove and 20 portions of warm boiled water at 35 ℃.
The invention also comprises a preparation method of the highland barley medlar fermented glutinous rice, which comprises the following specific steps:
s1, cleaning: selecting highland barley with full particles, removing impurities, cleaning, soaking the highland barley in warm water, and increasing the volume of the highland barley by 1.5 times after the highland barley absorbs water, swells and is softened;
s2, steaming: boiling water in a steamer, putting the highland barley into a cage, steaming and stewing after the water is boiled;
s3, cooling: scooping the steamed highland barley into a clean container, airing the highland barley in a shade place, and blowing the highland barley by using a fan to assist in cooling;
s4, pouring the distiller ' S yeast into another clean container, dissolving with warm boiled water, stirring to obtain distiller ' S yeast solution, and mixing distiller ' S yeast solution with semen Avenae Nudae;
s5, filling the uniformly mixed highland barley wine material into a wine jar, compacting, tamping the highland barley wine material in the middle, perforating the bottom, covering a bottle cap, and fermenting the wine jar filled with the wine material in a constant temperature and humidity box for 36-48 hours to obtain raw pulp fermented glutinous rice;
s6, bagging and soaking American ginseng, spina date seed, donkey-hide gelatin, clove and half of medlar in the raw stock fermented glutinous rice for 20-40 days;
s7, blending: adding clean water into the raw fermented glutinous rice to prepare solid with a content of 10-50% and alcoholic strength with a content of 0.5-3.5% vol;
s8, quantitative packaging: weighing 200-300g of the prepared raw materials by adopting quantitative equipment or manual weighing, putting the raw materials into a high-temperature-resistant cooking box, fully filling the raw materials by about 8-9 parts, scattering medlar accounting for 0.5-1% of the volume of the cooking box on the fermented glutinous rice, and sealing the filled fermented glutinous rice box by using a sealing machine through a thin film;
s9, pasteurization: putting the sealed box-packed product without leakage into a sterilization cage, putting the sterilization cage into a sterilization pot, and performing pasteurization until the product is commercially sterile;
s10, packaging products: and (5) packaging the sterilized product cooled to room temperature in boxes and the like according to requirements.
Further, the temperature of warm water is 40-50 deg.C in step S1, soaking time is 4-6h, steaming semen Avenae Nudae in pot for 30-40min in step S2, and standing at constant temperature for 5-10 min.
Further, in step S3, cooling the highland barley to 28-30 ℃.
Further, in step S5, the constant temperature and humidity chamber is set to have a temperature of 30-38 ℃ and a humidity of 75-80%.
Further, foreign impurities and pest and disease fruits are picked out of the American ginseng, the spina date seed, the donkey-hide gelatin, the clove and the medlar in step S6, then the selected raw materials are put into a plastic bag, and ozone sterilization is carried out for 6-8h by using an ozone machine of 20 mg.
Further, pasteurization is used for 30-40min in step S9.
The embodiment of the invention has the following advantages:
the added wolfberry fruit is a good product for nourishing liver and kidney and is one of the commonly used raw materials in beauty medicated diet, the content of vitamin A is very rich, the combination with the highland barley can promote the absorption of nutrient components, the face color of women is more moist and appetizing after eating, and the added donkey-hide gelatin with the effects of nourishing yin, supplementing blood, moistening dryness and stopping bleeding and the clove with the effects of warming middle-jiao, lowering adverse qi, warming kidney and tonifying yang can warm the body and the heart in dry cold autumn and winter, and can help the skin to resist dry climate and cold after satiety.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
the invention provides highland barley medlar fermented glutinous rice, which comprises the following raw materials (by weight portion) 70-80 parts of highland barley, 0.35-0.4 part of sweet distiller's yeast, 0.1-1.2 parts of medlar, 0.2-0.8 part of American ginseng, 0.5-0.8 part of spina date seed, 1-2 parts of donkey-hide gelatin, 0.8-1.4 parts of clove and 17.5-20 parts of warm boiled water at 30-35 ℃.
And specifically in this embodiment: the raw materials (by weight portion) include 70 portions of highland barley, 0.35 portion of sweet distiller's yeast, 0.1 portion of medlar, 0.2 portion of American ginseng, 0.5 portion of spina date seed, 1 portion of donkey-hide gelatin, 0.8 portion of clove and 17.5 portions of warm boiled water at 30 ℃.
The preparation method of the highland barley medlar fermented glutinous rice comprises the following specific steps:
s1, cleaning: selecting highland barley with full particles, removing impurities, cleaning, soaking highland barley in 40 deg.C warm water for 4 hr, and increasing volume of highland barley by 1.5 times after swelling and softening by absorbing water;
s2, steaming: boiling water in a steamer, steaming semen Avenae Nudae in a cage for 30min, and standing at constant temperature for 5 min;
s3, cooling: scooping the steamed highland barley into a clean container, airing the highland barley in the shade, and simultaneously blowing the highland barley by using a fan for auxiliary cooling to ensure that the highland barley is cooled to 28 ℃;
s4, pouring the distiller ' S yeast into another clean container, dissolving with warm boiled water, stirring to obtain distiller ' S yeast solution, and mixing distiller ' S yeast solution with semen Avenae Nudae;
s5, filling the uniformly mixed highland barley wine material into a wine jar, compacting, tamping the highland barley wine material in the middle, perforating the bottom, covering a bottle cap, setting the temperature of a constant temperature and humidity box at 30 ℃ and the humidity at 75%, and then putting the wine jar filled with the wine material into the constant temperature and humidity box to ferment for 36 hours to obtain the original pulp fermented glutinous rice;
s6, selecting foreign impurities and insect pests from radix Panacis Quinquefolii, semen Ziziphi Spinosae, colla Corii Asini, flos Caryophylli and fructus Lycii, placing the selected raw materials into a plastic bag, performing ozone sterilization with 20mg ozone machine for 6h, bagging radix Panacis Quinquefolii, semen Ziziphi Spinosae, colla Corii Asini, flos Caryophylli and half amount of fructus Lycii, and soaking in the stock wine for 20 days;
s7, blending: adding clean water into the raw fermented glutinous rice to prepare a solid content of 10% and an alcoholic strength of 0.5% vol;
s8, quantitative packaging: weighing 200g of the blended raw materials by adopting a quantitative device or manual weighing, putting the weighed raw materials into a high-temperature-resistant cooking box, fully filling the raw materials by about 8 min, scattering medlar accounting for 0.5% of the volume of the cooking box on the brewed wine, and sealing the filled medlar brewed wine box by using a sealing machine in a thin film manner;
s9, pasteurization: putting the sealed box-packed product without leakage into a sterilization cage, putting the sterilization cage into a sterilization pot, and performing pasteurization for 30min to achieve commercial sterility;
s10, packaging products: and (5) packaging the sterilized product cooled to room temperature in boxes and the like according to requirements.
Example 2:
the invention provides highland barley medlar fermented glutinous rice, which comprises the following raw materials (by weight portion) 70-80 parts of highland barley, 0.35-0.4 part of sweet distiller's yeast, 0.1-1.2 parts of medlar, 0.2-0.8 part of American ginseng, 0.5-0.8 part of spina date seed, 1-2 parts of donkey-hide gelatin, 0.8-1.4 parts of clove and 17.5-20 parts of warm boiled water at 30-35 ℃.
And specifically in this embodiment: the raw materials (by weight portion) include 75 portions of highland barley, 0.375 portion of sweet distiller's yeast, 0.65 portion of medlar, 0.5 portion of American ginseng, 0.65 portion of spina date seed, 1.5 portions of donkey-hide gelatin, 1.1 portions of clove and 18.75 portions of warm boiled water at 32.5 ℃.
The preparation method of the highland barley medlar fermented glutinous rice comprises the following specific steps:
s1, cleaning: selecting highland barley with full particles, removing impurities, cleaning, soaking the highland barley in 45 deg.C warm water for 5h, and increasing the volume of the highland barley by 1.5 times after the highland barley absorbs water, swells and is softened;
s2, steaming: boiling water in a steamer, steaming semen Avenae Nudae in a cage for 35min, and standing at constant temperature for 7.5 min;
s3, cooling: scooping the steamed highland barley into a clean container, airing the highland barley in the shade, and simultaneously blowing the highland barley by using a fan for auxiliary cooling to ensure that the highland barley is cooled to 29 ℃;
s4, pouring the distiller ' S yeast into another clean container, dissolving with warm boiled water, stirring to obtain distiller ' S yeast solution, and mixing distiller ' S yeast solution with semen Avenae Nudae;
s5, filling the uniformly mixed highland barley wine material into a wine jar, compacting, tamping the highland barley wine material in the middle, perforating the bottom, covering a bottle cap, setting the temperature and the humidity of a constant temperature and humidity box at 34 ℃ and 77.5%, and then putting the wine jar filled with the wine material into the constant temperature and humidity box to ferment for 42 hours to obtain raw pulp fermented glutinous rice;
s6, selecting foreign impurities and insect pests from radix Panacis Quinquefolii, semen Ziziphi Spinosae, colla Corii Asini, flos Caryophylli and fructus Lycii, placing the selected raw materials into a plastic bag, sterilizing with 20mg ozone for 7h, bagging radix Panacis Quinquefolii, semen Ziziphi Spinosae, colla Corii Asini, flos Caryophylli and half amount of fructus Lycii, and soaking in the stock wine for 30 days;
s7, blending: adding clean water into the raw fermented glutinous rice to prepare a solid matter with a concentration of 30% and an alcoholic strength with a concentration of 2% vol;
s8, quantitative packaging: weighing 250g of the blended raw materials by adopting a quantitative device or manual weighing, putting the weighed raw materials into a high-temperature-resistant cooking box, fully filling the raw materials by about 8.5 min, scattering medlar accounting for 0.75% of the volume of the cooking box on the brewed wine, and sealing the filled medlar brewed wine box by using a sealing machine through a thin film;
s9, pasteurization: putting the sealed box-packed product without leakage into a sterilization cage, putting the sterilization cage into a sterilization pot, and performing pasteurization for 35min to obtain commercial sterile product;
s10, packaging products: and (5) packaging the sterilized product cooled to room temperature in boxes and the like according to requirements.
Example 3:
the invention provides highland barley medlar fermented glutinous rice, which comprises the following raw materials (by weight portion) 70-80 parts of highland barley, 0.35-0.4 part of sweet distiller's yeast, 0.1-1.2 parts of medlar, 0.2-0.8 part of American ginseng, 0.5-0.8 part of spina date seed, 1-2 parts of donkey-hide gelatin, 0.8-1.4 parts of clove and 17.5-20 parts of warm boiled water at 30-35 ℃.
And specifically in this embodiment: the raw materials (by weight portion) include 80 portions of highland barley, 0.4 portion of sweet distiller's yeast, 1.2 portions of medlar, 0.8 portion of American ginseng, 0.8 portion of spina date seed, 2 portions of donkey-hide gelatin, 1.4 portions of clove and 20 portions of warm boiled water at 35 ℃.
The preparation method of the highland barley medlar fermented glutinous rice comprises the following specific steps:
s1, cleaning: selecting highland barley with full particles, removing impurities, cleaning, soaking the highland barley in warm water at 50 ℃ for 6h, and increasing the volume of the highland barley by 1.5 times after the highland barley absorbs water, swells and is softened;
s2, steaming: boiling water in a steamer, steaming semen Avenae Nudae in a cage for 40min, and stewing at constant temperature for 10 min;
s3, cooling: scooping the steamed highland barley into a clean container, airing the highland barley in the shade, and simultaneously blowing the highland barley by using a fan for auxiliary cooling to ensure that the highland barley is cooled to 30 ℃;
s4, pouring the distiller ' S yeast into another clean container, dissolving with warm boiled water, stirring to obtain distiller ' S yeast solution, and mixing distiller ' S yeast solution with semen Avenae Nudae;
s5, filling the uniformly mixed highland barley wine material into a wine jar, compacting, tamping the highland barley wine material in the middle, perforating the bottom, covering a bottle cap, setting the temperature and the humidity of a constant temperature and humidity box to 38 ℃ and 80%, and then putting the wine jar filled with the wine material into the constant temperature and humidity box to ferment for 48 hours to obtain the original pulp fermented glutinous rice;
s6, selecting foreign impurities and insect pests from radix Panacis Quinquefolii, semen Ziziphi Spinosae, colla Corii Asini, flos Caryophylli and fructus Lycii, placing the selected raw materials into a plastic bag, sterilizing with 20mg ozone for 8 hr, bagging radix Panacis Quinquefolii, semen Ziziphi Spinosae, colla Corii Asini, flos Caryophylli and half amount of fructus Lycii, and soaking in the stock wine for 40 days;
s7, blending: adding clean water into the raw fermented glutinous rice to prepare a solid content of 50% and an alcoholic strength of 3.5% vol;
s8, quantitative packaging: weighing 300g of the blended raw materials by adopting a quantitative device or manual weighing, putting the weighed raw materials into a high-temperature-resistant cooking box, fully filling the raw materials by about 9 minutes, scattering medlar accounting for 1% of the volume of the cooking box on the brewed wine, and sealing the filled medlar brewed wine box by using a sealing machine through a thin film;
s9, pasteurization: putting the sealed box-packed product without leakage into a sterilization cage, putting the sterilization cage into a sterilization pot, and performing pasteurization for 40min to achieve commercial sterility;
s10, packaging products: and (5) packaging the sterilized product cooled to room temperature in boxes and the like according to requirements.
Example 4:
respectively taking the highland barley medlar fermented glutinous rice prepared in the above embodiments 1-3, and drinking 90 women with dry skin and water shortage for one cup every day, wherein every 30 people form one group, and respectively drinking the highland barley medlar fermented glutinous rice prepared in the three embodiments in three groups, and after drinking for 3 months, obtaining the following data:
as can be seen from the table above, the raw materials are mixed in a moderate proportion in the embodiment 2, and the prepared highland barley and medlar fermented glutinous rice can greatly help the skin to resist dry weather, warm the body, warm the heart and resist cold in cold weather, and can help people to nourish yin, tonify qi, calm the nerves, benefit intelligence, calm the heart, calm the nerves and greatly improve the sleep quality.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The highland barley medlar fermented glutinous rice is characterized in that: the raw materials (by weight portion) include 70-80 portions of highland barley, 0.35-0.4 portion of sweet distiller's yeast, 0.1-1.2 portions of medlar, 0.2-0.8 portion of American ginseng, 0.5-0.8 portion of spina date seed, 1-2 portions of donkey-hide gelatin, 0.8-1.4 portions of clove and 17.5-20 portions of 30-35 ℃ warm boiled water.
2. The highland barley medlar fermented glutinous rice according to claim 1, which is characterized in that: the raw materials (by weight portion) include 70 portions of highland barley, 0.35 portion of sweet distiller's yeast, 0.1 portion of medlar, 0.2 portion of American ginseng, 0.5 portion of spina date seed, 1 portion of donkey-hide gelatin, 0.8 portion of clove and 17.5 portions of warm boiled water at 30 ℃.
3. The highland barley medlar fermented glutinous rice according to claim 1, which is characterized in that: the raw materials (by weight portion) include 75 portions of highland barley, 0.375 portion of sweet distiller's yeast, 0.65 portion of medlar, 0.5 portion of American ginseng, 0.65 portion of spina date seed, 1.5 portions of donkey-hide gelatin, 1.1 portions of clove and 18.75 portions of warm boiled water at 32.5 ℃.
4. The highland barley medlar fermented glutinous rice according to claim 1, which is characterized in that: the raw materials (by weight portion) include 80 portions of highland barley, 0.4 portion of sweet distiller's yeast, 1.2 portions of medlar, 0.8 portion of American ginseng, 0.8 portion of spina date seed, 2 portions of donkey-hide gelatin, 1.4 portions of clove and 20 portions of warm boiled water at 35 ℃.
5. The highland barley medlar fermented glutinous rice according to any one of claims 1 to 4, which is characterized in that: the preparation method of the highland barley and medlar fermented glutinous rice also comprises the following specific steps:
s1, cleaning: selecting highland barley with full particles, removing impurities, cleaning, soaking the highland barley in warm water, and increasing the volume of the highland barley by 1.5 times after the highland barley absorbs water, swells and is softened;
s2, steaming: boiling water in a steamer, putting the highland barley into a cage, steaming and stewing after the water is boiled;
s3, cooling: scooping the steamed highland barley into a clean container, airing the highland barley in a shade place, and blowing the highland barley by using a fan to assist in cooling;
s4, pouring the distiller ' S yeast into another clean container, dissolving with warm boiled water, stirring to obtain distiller ' S yeast solution, and mixing distiller ' S yeast solution with semen Avenae Nudae;
s5, filling the uniformly mixed highland barley wine material into a wine jar, compacting, tamping the highland barley wine material in the middle, perforating the bottom, covering a bottle cap, and fermenting the wine jar filled with the wine material in a constant temperature and humidity box for 36-48 hours to obtain raw pulp fermented glutinous rice;
s6, bagging and soaking American ginseng, spina date seed, donkey-hide gelatin, clove and half of medlar in the raw stock fermented glutinous rice for 20-40 days;
s7, blending: adding clean water into the raw fermented glutinous rice to prepare solid with a content of 10-50% and alcoholic strength with a content of 0.5-3.5% vol;
s8, quantitative packaging: weighing 200-300g of the prepared raw materials by adopting quantitative equipment or manual weighing, putting the raw materials into a high-temperature-resistant cooking box, fully filling the raw materials by about 8-9 parts, scattering medlar accounting for 0.5-1% of the volume of the cooking box on the fermented glutinous rice, and sealing the filled fermented glutinous rice box by using a sealing machine through a thin film;
s9, pasteurization: putting the sealed box-packed product without leakage into a sterilization cage, putting the sterilization cage into a sterilization pot, and performing pasteurization until the product is commercially sterile;
s10, packaging products: and (5) packaging the sterilized product cooled to room temperature in boxes and the like according to requirements.
6. The preparation method of highland barley medlar fermented glutinous rice according to claim 5, which is characterized in that: soaking in warm water at 40-50 deg.C for 4-6h in S1, steaming semen Avenae Nudae in pot for 30-40min in S2, and standing at constant temperature for 5-10 min.
7. The preparation method of highland barley medlar fermented glutinous rice according to claim 5, which is characterized in that: in step S3, cooling semen Avenae Nudae to 28-30 deg.C.
8. The preparation method of highland barley medlar fermented glutinous rice according to claim 5, which is characterized in that: in step S5, the temperature and humidity of the constant temperature and humidity chamber are set to 30-38 ℃ and 75-80%.
9. The preparation method of highland barley medlar fermented glutinous rice according to claim 5, which is characterized in that: in step S6, foreign impurities and insect pests are picked out from radix Panacis Quinquefolii, semen Ziziphi Spinosae, colla Corii Asini, flos Caryophylli and fructus Lycii, and then the selected raw materials are placed into plastic bag, and sterilized with 20mg ozone machine for 6-8 h.
10. The preparation method of highland barley medlar fermented glutinous rice according to claim 5, which is characterized in that: pasteurizing in step S9 for 30-40 min.
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| WO2017143798A1 (en) * | 2016-02-22 | 2017-08-31 | 彭海英 | Health preserving and kidney tonifying okra wine and preparation method therefor |
| CN107400610A (en) * | 2017-01-13 | 2017-11-28 | 朱斌 | A kind of selenium-rich highland barley Lycium chinense wine production technology |
| CN107400598A (en) * | 2017-01-13 | 2017-11-28 | 朱斌 | A kind of selenium-rich lycium ruthenicum highland barley health care wine and its production technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017143798A1 (en) * | 2016-02-22 | 2017-08-31 | 彭海英 | Health preserving and kidney tonifying okra wine and preparation method therefor |
| CN107400610A (en) * | 2017-01-13 | 2017-11-28 | 朱斌 | A kind of selenium-rich highland barley Lycium chinense wine production technology |
| CN107400598A (en) * | 2017-01-13 | 2017-11-28 | 朱斌 | A kind of selenium-rich lycium ruthenicum highland barley health care wine and its production technology |
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