CN113755284A - Honey glutinous rice wine - Google Patents
Honey glutinous rice wine Download PDFInfo
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- CN113755284A CN113755284A CN202111169250.4A CN202111169250A CN113755284A CN 113755284 A CN113755284 A CN 113755284A CN 202111169250 A CN202111169250 A CN 202111169250A CN 113755284 A CN113755284 A CN 113755284A
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- glutinous rice
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- 235000012907 honey Nutrition 0.000 title claims abstract description 67
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 69
- 241000209094 Oryza Species 0.000 claims abstract description 55
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 55
- 235000009566 rice Nutrition 0.000 claims abstract description 55
- 235000014101 wine Nutrition 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 241000219784 Sophora Species 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 235000013343 vitamin Nutrition 0.000 claims abstract description 8
- 229940088594 vitamin Drugs 0.000 claims abstract description 8
- 229930003231 vitamin Natural products 0.000 claims abstract description 8
- 239000011782 vitamin Substances 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims description 21
- 238000010411 cooking Methods 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 230000009286 beneficial effect Effects 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 239000004927 clay Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 abstract description 5
- 206010002482 Angiosclerosis Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 210000002429 large intestine Anatomy 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000002040 relaxant effect Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 239000002131 composite material Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (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)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of glutinous rice wine brewing, and discloses honey glutinous rice wine which comprises the following steps: s1: preparing honey water: adding a certain amount of sophora flower honey into a heating cylinder, adding water according to a certain proportion, stirring and heating after adding to obtain honey water; s2: steaming and boiling; s3: saccharifying; s4: fermenting; s5: clarifying; s6: sterilizing; s7: sealing and storing; the eight-treasure glutinous rice wine is prepared by taking eight-treasure glutinous rice as a main material for brewing wine, and mountain spring water is selected as water, so that the prepared wine is stronger in fragrance and better in taste, and the sophora flower honey is added into the steamed glutinous rice, has smooth and smooth texture, enters large intestine channels, has the effect of relaxing bowel, can also increase the lifting force of a human body, reduce blood fat, prevent angiosclerosis, can effectively prevent the phenomenon of stroke in middle-aged and elderly, has a certain health care function for the human body, and is added with certain proportion of vitamins and milk, so that the nutrition of the glutinous rice wine can be increased.
Description
Technical Field
The invention relates to the technical field of glutinous rice wine brewing, in particular to honey glutinous rice wine.
Background
Most of Chinese wines are made of lipid-based composite fragrance, yeast and yeast are used as saccharification leaven, starchiness raw materials are utilized, and the Chinese wines are steamed, saccharified and fermented. The Chinese liquor is mainly concentrated at the upper reaches of the Yangtze river, and the Guizhou renhuai and Sichuan Luzhou triangle have the distilled liquor producing area with the largest national scale.
However, ". Therefore, the person skilled in the art provides a honey glutinous rice wine to solve the problems mentioned in the background art.
Disclosure of Invention
The invention aims to provide honey glutinous rice wine to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
the honey glutinous rice wine comprises the following steps:
s1: preparing honey water: adding a certain amount of sophora flower honey into a heating cylinder, adding water according to a certain proportion, and stirring and heating after adding to obtain honey water;
s2: and (3) cooking: taking 10 kg of glutinous rice, cleaning, soaking in water, filtering, putting the glutinous rice into a cooking cage for cooking, taking out, mixing the honey water obtained in S1 with the glutinous rice, and spreading and drying the mixture in the air to quickly cool the mixture;
s3: saccharification: weighing about 150 g of Daqu or Xiaoqu, uniformly mixing the Daqu or Xiaoqu after being smashed, then putting the Daqu or Xiaoqu into a small clean jar for saccharification, and covering the jar surface during saccharification so as to be beneficial to heat preservation and reduce water volatilization;
s4: fermentation: pouring cold boiled water into the glutinous rice saccharified grains, and tightly covering the surface of the tank for heat preservation fermentation;
s5: clarification: filtering and clarifying the fermented glutinous rice wine to obtain raw yellow wine;
s6: and (3) sterilization: placing the raw yellow wine in a pot, heating to a certain temperature with slow fire, and sterilizing while keeping the temperature;
s7: sealing and storing: the sterilized yellow wine is contained in a ceramic jar, and if the yellow wine needs to be stored for a long time, the mouth of the jar needs to be tightly covered and sealed by clay and the like.
As a still further scheme of the invention: the glutinous rice used in step S2 is eight-treasure glutinous rice, and the water used is spring water with PH of 7.35-7.5.
As a still further scheme of the invention: the ratio of the honey to the water in step S1 is 1: 3 or 1: 2.8, the stirring temperature is 45-50 ℃, and the stirring time is at least 40 min.
As a still further scheme of the invention: the glutinous rice washed in the step S2 is soaked in water for 12-14 hours, and at least two times of filtration are required during the filtration, so that the glutinous rice can be better filtered.
As a still further scheme of the invention: and steaming the sticky rice in the cooking cage for about 40-50min in the step S2, and cooling the temperature of the spread and dried sticky rice to 32-37 ℃.
As a still further scheme of the invention: in the step S2, after the sophora flower honey is added, certain proportion of vitamins and milk are added, so that the nutrition of the glutinous rice wine can be increased.
As a still further scheme of the invention: the temperature is maintained at 28-30 ℃ for 12-15 hours in step S3.
As a still further scheme of the invention: in the step S4, the amount of cold boiled water is 12-14 kg, and the fermentation time is 10-12 days.
As a still further scheme of the invention: the sterilization can be carried out by burning the mixture to 80-85 ℃ with slow fire in the step S6 and keeping the temperature for 20-30 minutes.
As a still further scheme of the invention: before being sealed and stored in the step S7, a small amount of honey glutinous rice wine can be taken for detecting the smell and the alcohol concentration, and meanwhile, the nutrient components in the honey glutinous rice wine can also be detected.
Compared with the prior art, the invention has the beneficial effects that: the eight-treasure glutinous rice wine is prepared by taking eight-treasure glutinous rice as a main material for brewing wine, and mountain spring water is selected as water, so that the prepared wine is stronger in fragrance and better in taste, and the sophora flower honey is added into the steamed glutinous rice, has smooth and smooth texture, enters large intestine channels, has the effect of relaxing bowel, can also increase the lifting force of a human body, reduce blood fat, prevent angiosclerosis, can effectively prevent the phenomenon of stroke in middle-aged and elderly, has a certain health care function for the human body, and is added with certain proportion of vitamins and milk, so that the nutrition of the glutinous rice wine can be increased.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
Embodiment one of the invention
The honey glutinous rice wine comprises the following steps:
s1: preparing honey water: adding a certain amount of sophora flower honey into a heating cylinder, adding water according to a certain proportion, and stirring and heating after adding to obtain honey water;
the ratio of honey to water in step S1 is 1: 3, stirring at 45 ℃ for at least 40 min;
s2: and (3) cooking: taking 10 kg of glutinous rice, cleaning, soaking in water, filtering, putting the glutinous rice into a cooking cage for cooking, taking out, mixing the honey water obtained in S1 with the glutinous rice, and spreading and drying the mixture in the air to quickly cool the mixture;
the glutinous rice used in step S2 is eight-treasure glutinous rice, and the water used is mountain spring water with PH value of 7.35-7.5; the glutinous rice washed in step S2 is soaked in water for 12 hours, and at least two times of filtration are required for the filtration, so that the glutinous rice can be better filtered; steaming the sticky rice in a cooking cage for about 40min in step S2, and cooling the temperature of the spread and dried sticky rice to 32 ℃; in the step S2, after the sophora flower honey is added, vitamins and milk in a certain proportion are added, so that the nutrition of the glutinous rice wine can be increased;
s3: saccharification: weighing about 150 g of Daqu or Xiaoqu, uniformly mixing the Daqu or Xiaoqu after being smashed, then putting the Daqu or Xiaoqu into a small clean jar for saccharification, and covering the jar surface during saccharification so as to be beneficial to heat preservation and reduce water volatilization;
the temperature is maintained at 28 ℃ for 12 hours in step S3;
s4: fermentation: pouring cold boiled water into the glutinous rice saccharified grains, and tightly covering the surface of the tank for heat preservation fermentation;
in step S4, the amount of cold boiled water is 12 kg, and the fermentation time is 10 days;
s5: clarification: filtering and clarifying the fermented glutinous rice wine to obtain raw yellow wine;
s6: and (3) sterilization: placing the raw yellow wine in a pot, heating to a certain temperature with slow fire, and sterilizing while keeping the temperature;
in step S6, the mixture is heated to 80 ℃ by mild fire and kept for 20 minutes for sterilization;
s7: sealing and storing: the sterilized yellow wine is contained in a ceramic jar, and if the yellow wine needs to be stored for a long time, the mouth of the jar needs to be tightly covered and sealed by clay and the like;
before being sealed and stored in step S7, a small amount of honey glutinous rice wine can be taken for odor and alcohol concentration detection, and simultaneously, the nutrient components in the honey glutinous rice wine can also be detected.
Example two
The honey glutinous rice wine comprises the following steps:
s1: preparing honey water: adding a certain amount of sophora flower honey into a heating cylinder, adding water according to a certain proportion, and stirring and heating after adding to obtain honey water;
the ratio of honey to water in step S1 is 1: 2.8, the stirring temperature is 47 ℃, and the stirring time is at least 40 min;
s2: and (3) cooking: taking 10 kg of glutinous rice, cleaning, soaking in water, filtering, putting the glutinous rice into a cooking cage for cooking, taking out, mixing the honey water obtained in S1 with the glutinous rice, and spreading and drying the mixture in the air to quickly cool the mixture;
the glutinous rice used in step S2 is eight-treasure glutinous rice, and the water used is mountain spring water with PH value of 7.35-7.5; the polished glutinous rice washed in step S2 is soaked in water for 13 hours, and at least two times of filtration are required for filtration, so that the glutinous rice can be better filtered; steaming the sticky rice in a cooking cage for about 45min in step S2, and cooling the temperature of the spread and dried sticky rice to 35 ℃; in the step S2, after the sophora flower honey is added, vitamins and milk in a certain proportion are added, so that the nutrition of the glutinous rice wine can be increased;
s3: saccharification: weighing about 150 g of Daqu or Xiaoqu, uniformly mixing the Daqu or Xiaoqu after being smashed, then putting the Daqu or Xiaoqu into a small clean jar for saccharification, and covering the jar surface during saccharification so as to be beneficial to heat preservation and reduce water volatilization;
the temperature is maintained at 29 ℃ for 13 hours in step S3;
s4: fermentation: pouring cold boiled water into the glutinous rice saccharified grains, and tightly covering the surface of the tank for heat preservation fermentation;
in step S4, 13 kg of cold boiled water is used, and the fermentation time is 11 days;
s5: clarification: filtering and clarifying the fermented glutinous rice wine to obtain raw yellow wine;
s6: and (3) sterilization: placing the raw yellow wine in a pot, heating to a certain temperature with slow fire, and sterilizing while keeping the temperature;
in step S6, the mixture is heated to 82 ℃ by mild fire and kept for 25 minutes for sterilization;
s7: sealing and storing: the sterilized yellow wine is contained in a ceramic jar, and if the yellow wine needs to be stored for a long time, the mouth of the jar needs to be tightly covered and sealed by clay and the like;
before being sealed and stored in step S7, a small amount of honey glutinous rice wine can be taken for odor and alcohol concentration detection, and simultaneously, the nutrient components in the honey glutinous rice wine can also be detected.
EXAMPLE III
The honey glutinous rice wine comprises the following steps:
s1: preparing honey water: adding a certain amount of sophora flower honey into a heating cylinder, adding water according to a certain proportion, and stirring and heating after adding to obtain honey water;
the ratio of honey to water in step S1 is 1: 2.8, the stirring temperature is 50 ℃, and the stirring time is at least 40 min;
s2: and (3) cooking: taking 10 kg of glutinous rice, cleaning, soaking in water, filtering, putting the glutinous rice into a cooking cage for cooking, taking out, mixing the honey water obtained in S1 with the glutinous rice, and spreading and drying the mixture in the air to quickly cool the mixture;
the glutinous rice used in step S2 is eight-treasure glutinous rice, and the water used is mountain spring water with PH value of 7.35-7.5; the glutinous rice washed in step S2 is soaked in water for 14 hours, and at least two times of filtration are required for the filtration, so that the glutinous rice can be better filtered; steaming the sticky rice in a cooking cage for about 50min in step S2, and cooling the temperature of the spread and dried sticky rice to 37 ℃; in the step S2, after the sophora flower honey is added, vitamins and milk in a certain proportion are added, so that the nutrition of the glutinous rice wine can be increased;
s3: saccharification: weighing about 150 g of Daqu or Xiaoqu, uniformly mixing the Daqu or Xiaoqu after being smashed, then putting the Daqu or Xiaoqu into a small clean jar for saccharification, and covering the jar surface during saccharification so as to be beneficial to heat preservation and reduce water volatilization;
the temperature is maintained at 30 ℃ for 15 hours in step S3;
s4: fermentation: pouring cold boiled water into the glutinous rice saccharified grains, and tightly covering the surface of the tank for heat preservation fermentation;
in step S4, the amount of cold boiled water is 14 kg, and the fermentation time is 12 days;
s5: clarification: filtering and clarifying the fermented glutinous rice wine to obtain raw yellow wine;
s6: and (3) sterilization: placing the raw yellow wine in a pot, heating to a certain temperature with slow fire, and sterilizing while keeping the temperature;
in step S6, the mixture is heated to 85 ℃ by mild fire and kept for 30 minutes for sterilization;
s7: sealing and storing: the sterilized yellow wine is contained in a ceramic jar, and if the yellow wine needs to be stored for a long time, the mouth of the jar needs to be tightly covered and sealed by clay and the like;
before being sealed and stored in step S7, a small amount of honey glutinous rice wine can be taken for odor and alcohol concentration detection, and simultaneously, the nutrient components in the honey glutinous rice wine can also be detected.
The data detected are summarized and recorded in table 1 below;
table 1:
in conclusion, the eight-treasure glutinous rice wine is adopted as the main material for brewing wine, and mountain spring water is selected as water, so that the prepared wine is more fragrant and has better taste, and the sophora flower honey is added into the steamed glutinous rice, has smooth and smooth texture, enters the large intestine channel, has the effect of relaxing bowel, can increase the lifting force of a human body, reduce blood fat, prevent angiosclerosis, can effectively prevent the phenomenon of stroke in middle-aged and elderly, has a certain health care function for the human body, and is added with certain proportion of vitamins and milk, so that the nutrition of the glutinous rice wine can be increased.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. The honey glutinous rice wine is characterized by comprising the following steps:
s1: preparing honey water: adding a certain amount of sophora flower honey into a heating cylinder, adding water according to a certain proportion, and stirring and heating after adding to obtain honey water;
s2: and (3) cooking: taking 10 kg of glutinous rice, cleaning, soaking in water, filtering, putting the glutinous rice into a cooking cage for cooking, taking out, mixing the honey water obtained in S1 with the glutinous rice, and spreading and drying the mixture in the air to quickly cool the mixture;
s3: saccharification: weighing about 150 g of Daqu or Xiaoqu, uniformly mixing the Daqu or Xiaoqu after being smashed, then putting the Daqu or Xiaoqu into a small clean jar for saccharification, and covering the jar surface during saccharification so as to be beneficial to heat preservation and reduce water volatilization;
s4: fermentation: pouring cold boiled water into the glutinous rice saccharified grains, and tightly covering the surface of the tank for heat preservation fermentation;
s5: clarification: filtering and clarifying the fermented glutinous rice wine to obtain raw yellow wine;
s6: and (3) sterilization: placing the raw yellow wine in a pot, heating to a certain temperature with slow fire, and sterilizing while keeping the temperature;
s7: sealing and storing: the sterilized yellow wine is contained in a ceramic jar, and if the yellow wine needs to be stored for a long time, the mouth of the jar needs to be tightly covered and sealed by clay and the like.
2. The honey glutinous rice wine according to claim 1, wherein the glutinous rice used in step S2 is eight-treasure glutinous rice, and the water used is mountain spring water having a PH of 7.35 to 7.5.
3. The honey glutinous rice wine according to claim 1, wherein the ratio of honey to water in step S1 is 1: 3 or 1: 2.8, the stirring temperature is 45-50 ℃, and the stirring time is at least 40 min.
4. The honey glutinous rice wine according to claim 1, wherein the glutinous rice washed in the step S2 is soaked in water for 12 to 14 hours, and the filtration requires at least two times of filtration, which enables better filtration of the glutinous rice.
5. The honey glutinous rice wine according to claim 1, wherein the glutinous rice is steamed in a cooking cage for about 40-50min in step S2, and the temperature of the spread glutinous rice is reduced to 32-37 ℃.
6. The honey glutinous rice wine according to claim 1, wherein a certain proportion of vitamins and milk is added after the sophora flower honey is added in step S2, so that the nutrition of the glutinous rice wine can be increased.
7. The honey glutinous rice wine according to claim 1, wherein the temperature is maintained at 28 to 30 ℃ for 12 to 15 hours in step S3.
8. The honey glutinous rice wine according to claim 1, wherein the amount of cold boiled water in step S4 is 12-14 kg, and the fermentation time is 10-12 days.
9. The honey glutinous rice wine according to claim 1, wherein the honey glutinous rice wine is sterilized by burning to 80-85 ℃ with slow fire in step S6 for 20-30 minutes.
10. The honey glutinous rice wine according to claim 1, wherein a small amount of honey glutinous rice wine is taken for odor and alcohol concentration detection before sealing in step S7, and nutrients in the honey glutinous rice wine can be detected.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111169250.4A CN113755284A (en) | 2021-09-30 | 2021-09-30 | Honey glutinous rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111169250.4A CN113755284A (en) | 2021-09-30 | 2021-09-30 | Honey glutinous rice wine |
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| CN113755284A true CN113755284A (en) | 2021-12-07 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112230A (en) * | 2015-10-16 | 2015-12-02 | 北华大学 | Amelanchier alnifolia rice wine and preparation method thereof |
| CN113355197A (en) * | 2021-06-28 | 2021-09-07 | 昆明生物制造研究院有限公司 | Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof |
| CN113355195A (en) * | 2021-06-18 | 2021-09-07 | 兴山县元亨蜂业农民专业合作社联社 | Honey wine, preparation method thereof and distilled wine |
-
2021
- 2021-09-30 CN CN202111169250.4A patent/CN113755284A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112230A (en) * | 2015-10-16 | 2015-12-02 | 北华大学 | Amelanchier alnifolia rice wine and preparation method thereof |
| CN113355195A (en) * | 2021-06-18 | 2021-09-07 | 兴山县元亨蜂业农民专业合作社联社 | Honey wine, preparation method thereof and distilled wine |
| CN113355197A (en) * | 2021-06-28 | 2021-09-07 | 昆明生物制造研究院有限公司 | Milk white spirit with easily absorbed nutritional ingredients and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 全文增, 中国物资出版社 * |
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Application publication date: 20211207 |