CN1298833C - Red date juice fermented vinegar and fermentation thereof - Google Patents
Red date juice fermented vinegar and fermentation thereof Download PDFInfo
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- CN1298833C CN1298833C CNB200410019983XA CN200410019983A CN1298833C CN 1298833 C CN1298833 C CN 1298833C CN B200410019983X A CNB200410019983X A CN B200410019983XA CN 200410019983 A CN200410019983 A CN 200410019983A CN 1298833 C CN1298833 C CN 1298833C
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Abstract
The present invention relates to complete red date juice fermented fruit vinegar and a brewing method thereof, and relates to red date fruit vinegar prepared from red dates as raw materials through fermentation, and a brewing method thereof. The present invention overcomes the defects that the taste of compounding and blending red date fruit vinegar are not mellow, and the specific nutrient components of the red dates can not fully utilized. The present invention uses red dates with dual purposes of medicines and food or byproducts of date processing as raw materials, active dry saccharomycete of grape wine, and malodour acetic acid bacillus turbid variants as strains, and prepares complete red date juice fermented vinegar with clarifying and transparent color, mellow acidity and heavy date flavor through pulping, separation, first fermentation, secondary fermentation, sterilization, filtration in sterility and aging. The product can not only reserve the specific nutrient components of the red dates, but also have the special therapeutic effects of the table vinegar, so the product is a novel beverage which integrates the functions of nutrition, health care and dietotherapy. The present invention has the advantages that the present invention has simple process control and easy popularization, is suitable for industrial production, has the positive effect on promoting the development of the deep-processing technology of the red dates, and has great social benefits and economic benefits.
Description
Technical field
The invention belongs to fermented type fruit vinegar and brewing method thereof, being particularly related to the jujube juice after red date or the making beating of jujube processed side product is the ferment base, the muddy mutation of microorganism wine active dry yeast bacterium, stench bacillus aceticus to the human body beneficial is a bacterial classification, through behind the one time fermentation, obtain fruit wine, behind the Secondary Fermentation, pass through sterilization, sterile filtration, ageing again, finally obtain the fermented type fruit vinegar.
Background technology
Red date contains rich nutrient substances and various trace elements, has unique nutrition and pharmaceutical use, except that VC content is the highest, also is rich in biologically active substance-cyclic monophosphate (cAMP) simultaneously, has anticancer function, thereby is described as queen consort in the jujube by people.Be nutritional tonics and the traditional Chinese medicine material that domestic and international the world of medicine affirms and praises highly, but along with improving constantly of red date output, the red date deep process technology relatively lags behind, so the sales volume of red date is seriously influenced, cause product greater than pin, overstocking of red date occur, dampened the enthusiasm of jujube farming cultivation red date greatly.Therefore, the industrial chain of increase red date processing is extremely urgent.
The major ingredient of vinegar is acetic acid (acetate), contains a spot of organic acid in addition, gluconic acid, citric acid, succsinic acid, oxysuccinic acid, lactic acid etc.; During the fermentation, microbial reproduction can produce multiple vitamin B group and riboflavin, and material protein is decomposed into each seed amino acid; Vinegar also contains a small amount of alcohol, is combined into multiple aromatoising substance with organic acid, and from modern medicine and trophology, acetic acid helps sugar and fat fully is converted into energy, can prevent that body fat from too much accumulating and protection build U.S.; Organic acid helps keeping the balance of personal internal milieu potential of hydrogen and stablizing, and various metabolism and physiological function are normally carried out; Vinegar can also soften and vasodilation, reduces blood cholesterol etc.
Red date fruit vinegar on the current market is many to allocate, to blend type, and the distinctive nutritive ingredient of red date is not fully utilized.The finished product taste is not pure and mild, jujube is fragrant not mellow.
Along with development of biology, to the demand of food by the trophic function type towards nutrition, functional health development.The deep process technology of red date trends towards rationally developing comprehensively, to greatest extent the various activeconstituentss in the jujube, makes it can give full play to its distinctive effect.Utilizing the modern biotechnology brewing fruit vinegar is the health promoting beverage of new generation in the current world, domestic beverage market field.For this reason, promptly keep the distinctive nutritive ingredient of red date and have the special curative effect of vinegar again concurrently, functions such as collection nutrition, health care, dietotherapy are the novel drink of one, will improve the scientific and technological content and the added value of red date processing to greatest extent, and the research of fermented type red date fruit vinegar and production are popular the prestiges.
Summary of the invention
The problem that solves:
At above-mentioned situation, the invention solves the deep processing of red date affluent resources; Overcome the not pure and mild shortcoming of allotment type red date fruit vinegar mouthfeel.Provide a kind of taste pure and, jujube aromatic strongly fragrant, mellow, promptly having kept the distinctive nutritive ingredient of red date, to have functions such as the special curative effect of vinegar, collection nutrition, health care, dietotherapy again concurrently be the red date full juice fermentation fruit vinegar and the brew method thereof of one.
Technical scheme:
Full juice fermented fruit vinegar, be to be raw material by red date or jujube processed side product, wine active dry yeast bacterium (Zymaflore VliSaccharomyces cerevisiae), the muddy mutation of stench bacillus aceticus (Acetobacter rancensvar.turbidansfrateur AS1.41) is a bacterial classification, through making beating, jujube juice after the separation is the ferment base, through behind the one time fermentation, obtain the red date fruit wine of alcoholic strength (V/V) 6-8%, behind the Secondary Fermentation, produce the amino acid of a large amount of energy enhance immunity power, gluconic acid, citric acid, succsinic acid, oxysuccinic acid, organic acids such as lactic acid, biologically active substances such as multiple vitamin B group and riboflavin, pass through sterilization again, sterile filtration, ageing finally obtains the fermented type red date fruit vinegar.
Its Oranoleptic indicator: the distinctive color of red date, clear, acidity be pure and mild, have strong jujube perfume (or spice).
Physical and chemical index: total acid (with acetometer) 3.2-4.3%,
Ethanol≤0.1%,
Zymotechnique:
Red date through soaking, precook, after making beating, juice separate, adopting the wine active dry yeast bacterium to carry out one time fermentation, is obtained red date fruit wine, adopt the stench bacillus aceticus to carry out Secondary Fermentation again, after red date fruit vinegar is made in sterilization, filtration.
The used substratum of the present invention is:
Acetic bacteria slant medium: glucose 15-20g/L
Yeast extract paste 10-15g/L
Lime carbonate 20-30g/L
Ethanol * 20-30mL/L
Agar 15-20g/L
Acetic bacteria seed substratum: glucose 15-20g/L
Yeast extract paste 10-15g/L
Lime carbonate 10-20g/L
Ethanol * 20-30mL/L
Acetic bacteria fermention medium: red date fruit wine
★4-6% (V/V)
Annotate: after * treats other component sterilization, again with its adding
★Form by the jujube juice fermentation, see preparation jujube juice and one time fermentation in the preparation concrete steps for details.
Preparation red date full juice fermentation fruit vinegar concrete steps are as follows:
The preparation jujube juice: with red date or jujube processed side product is that raw material is soaked in water, its fruit water ratio is 1: 3-5 (W/W), red date soaked after 4-8 hour, the 20-40min that precooks with the hollander making beating, reaches slurry nuclear and separates, filtration obtains jujube juice, it contains sugar (with glucose meter) is 120-160g/L, after 70-80 ℃ of sterilization, the cooling, standby.
One time fermentation: be inoculated in 20-25 ℃ of fermentation in the jujube juice after the sterilization after 0.5-2g/L wine active dry yeast bacterium is activated, cultivated 5-8 days, the residual sugar in the fermented liquid reaches 5-10g/L, stops fermentation, filter, obtain the red date fruit wine of alcoholic strength (V/V) 6-8%.
Secondary Fermentation: the red date fruit wine that one time fermentation is obtained is deployed into the ferment base of alcoholic strength (V/V) 4-6%, and the secondary acetic bacteria fermented liquid of inoculation 5-8% was in 28-35 ℃ of aerated culture 60-75 hour, after 48 hours, regularly measure the total acid of fermented liquid, when total acid does not increase, stop fermentation.
The ferment base that is used for one time fermentation is the jujube juice that slurrying, separation obtain; The ferment base that is used for the 4-6% of Secondary Fermentation is to be allocated by the red date fruit wine of 6-8% to form; The reducing sugar of control Secondary Fermentation ferment base is no more than 5-10g/L.
Sterilization, filtration: with fermented liquid instantaneous sterilizing immediately, stop fermentation, obtain red date fruit vinegar after sterile filtration, the ageing.
Beneficial effect:
The present invention makes full use of biotechnological means, advantages such as the dependence microorganism is easily cultivated, breeds soon, metabolic capacity is strong, with abundant jujube resource is raw material, by bacterial classification of human body beneficial's microorganism and specific zymotechnique are controlled, adopt half sponge process, with sugar consumption in the red date, can produce simultaneously a large amount of to the human body beneficial can enhance immunity power amino acid; Organic acids such as gluconic acid, citric acid, succsinic acid, oxysuccinic acid, lactic acid, biologically active substances such as multiple vitamin B group and riboflavin; Overcome the allotment type, blent the not pure and mild shortcoming of type red date fruit vinegar taste; Provide a kind of clear, acidity pure and mild, have strong jujube perfume (or spice), functions such as collection nutrition, health care, dietotherapy are the fermented type red date full juice fruit vinegar of one.This product had both kept the distinctive nutritive ingredient of red date, had the vinegar special efficacy again concurrently; This beverage meet the standard that makes vinegar and people to food by the demand psychology of trophic function type towards the development of nutrient health-care function type, and for solving deep processed product and the overstocked problem of red date that the red date deep process technology relatively lagged behind, lacked high-tech content and added value, make the industrial chain of red date processing continue to extend, for optimizing agricultural structure, play active effect, social benefit and economic benefit are bigger.
Major advantage of the present invention:
1. red date is a raw material, and aboundresources, dependence microorganism are easily cultivated, breed soon, metabolic capacity is strong.
2. zymotechnique control is simple, easily promotes.
3. can develop the various activeconstituentss in the jujube to greatest extent, make it give full play to functions peculiar.
4. the present invention is fit to suitability for industrialized production.
Description of drawings
Fig. 1: zymotechnique schema of the present invention;
Fig. 2: embodiment of the invention zymotechnique schema.
Embodiment
Embodiment 1:
Bacterial classification: wine active dry yeast bacterium (Zymaflore Vli Saccharomyces cerevisiae)
The muddy mutation (Acetobacter rancensvar.turbidans frateurAS1.41) of stench bacillus aceticus
(1) acetic bacteria slant medium: glucose 2g
Yeast extract paste 1.5g
Lime carbonate 3g
Ethanol * 2mL
Agar 2g
Distilled water 100mL
(2) acetic bacteria seed substratum: glucose 8g
Yeast extract paste 6g
Lime carbonate 8g
Ethanol * 12mL
Distilled water 400mL
(3) acetic bacteria fermention medium: 4% red date fruit wine
★6L
Annotate: after * treats other component sterilization, again with its adding
★: form by the jujube juice fermentation, see the preparation concrete steps for details and prepare jujube juice one time fermentation Secondary Fermentation:
Zymotechnique:
Red date through soaking, precook, after making beating, juice separate, adopting the wine active dry yeast bacterium to carry out one time fermentation, is obtained red date fruit wine, after allotment, adopt the stench bacillus aceticus to carry out Secondary Fermentation again, after red date fruit vinegar is made in sterilization, filtration.
Preparation red date full juice fruit vinegar concrete steps are as follows:
Preparation jujube juice: after red date 18kg added water 90kg and soak 4 hours, the 20min that precooks with the hollander making beating, reached slurry nuclear and separates, and filters the jujube juice that obtains containing sugar (with glucose meter) 120g/L, 70 ℃ of sterilizations, cool off after, standby.
One time fermentation: get 40g wine active dry yeast bacterium, be inoculated in 20 ℃ of fermentations in the 80L jujube juice after the sterilization after activated, cultivated 8 days, the residual sugar in the fermented liquid reaches 5g/L, stops fermentation, filters, and obtains the red date fruit wine of alcoholic strength (V/V) 6%, and is standby.
Secondary Fermentation: one time fermentation is obtained the ferment base that red date fruit wine is deployed into alcoholic strength (V/V) 4%, and the secondary acetic bacteria fermented liquid of 30L inoculation 1.5L was in 28 ℃ of aerated culture 60 hours.Regularly measure the total acid of fermented liquid after 48 hours, when total acid does not increase, stop fermentation.
Sterilization, filtration: with fermented liquid instantaneous sterilizing immediately, stop fermentation, obtain red date full juice fermentation fruit vinegar after sterile filtration, the ageing.
Its Oranoleptic indicator: the distinctive color of red date, clear, acidity be pure and mild, have strong jujube perfume (or spice).
Physical and chemical index: total acid (with acetometer) 3.2%
Ethanol≤0.1%
Embodiment 2:
Used substratum:
(1) acetic bacteria slant medium: glucose 1.8g
Yeast extract paste 1.2g
Lime carbonate 2g
Ethanol 3mL
Agar 1.5g
Distilled water 100mL
(2) acetic bacteria seed substratum: glucose 7.2g
Yeast extract paste 4.8g
Lime carbonate 4g
Ethanol 8mL
Distilled water 400mL
(3) acetic bacteria fermention medium: 5% red date fruit wine 6L
Preparation red date full juice fruit vinegar concrete steps are as follows:
Preparation jujube juice: after red date 20kg added water 80kg and soak 6 hours, the 30min that precooks with the hollander making beating, reached slurry nuclear and separates, and filters the jujube juice that obtains containing sugar (with glucose meter) 130g/L, 75 ℃ of sterilizations, cool off after, standby.
One time fermentation: be inoculated in 22 ℃ of fermentations in the 80L jujube juice after the sterilization after 80g wine active dry yeast bacterium is activated, cultivated 7 days, the residual sugar in the fermented liquid reaches 6g/L, stops fermentation, filters, and obtains the red date fruit wine of alcoholic strength (V/V) 6.5%, and is standby.
Secondary Fermentation: one time fermentation is obtained the ferment base that red date fruit wine is deployed into alcoholic strength (V/V) 5%, and the secondary acetic bacteria fermented liquid of 30L inoculation 1.8L was in 30 ℃ of aerated culture 65 hours.Regularly measure the total acid of fermented liquid after 48 hours, when total acid does not increase, stop fermentation.
Sterilization, filtration: with fermented liquid instantaneous sterilizing immediately, stop fermentation, obtain red date full juice fermentation fruit vinegar after sterile filtration, the ageing.
Other is with embodiment 1.
Its Oranoleptic indicator: the distinctive color of red date, clear, acidity be pure and mild, have strong jujube perfume (or spice).
Physical and chemical index: total acid (with acetometer) 3.5%
Ethanol≤0.1%
Embodiment 3:
Used substratum:
(1) acetic bacteria slant medium: glucose 1.5g
Yeast extract paste 1g
Lime carbonate 3g
Ethanol 2.5mL
Agar 1.8g
Distilled water 100mL
(2) acetic bacteria seed substratum: glucose 7.5g
Yeast extract paste 5g
Lime carbonate 7.5g
Ethanol 15mL
Distilled water 500mL
(3) acetic bacteria fermention medium: 5% red date fruit wine 6L
Preparation red date full juice fruit vinegar concrete steps are as follows:
Preparation jujube juice: after red date 22kg added water 78kg and soak 8 hours, the 35min that precooks with the hollander making beating, reached slurry nuclear and separates, and filters the jujube juice that obtains containing sugar (with glucose meter) 150g/L, 80 ℃ of sterilizations, cool off after, standby.
One time fermentation: be inoculated in 20 ℃ of fermentations in the 80L jujube juice after the sterilization after 80g wine active dry yeast bacterium is activated, cultivated 8 days, the residual sugar in the fermented liquid reaches 8g/L, stops fermentation, filters, and obtains the red date fruit wine of alcoholic strength (V/V) 7%, and is standby.
Secondary Fermentation: one time fermentation is obtained the ferment base that red date fruit wine is deployed into alcoholic strength (V/V) 5%, and the secondary acetic bacteria fermented liquid of 30L inoculation 1.5L was in 32 ℃ of aerated culture 70 hours.After 48 hours, regularly measure the total acid of fermented liquid, when total acid does not increase, stop fermentation.
Sterilization, filtration: with fermented liquid instantaneous sterilizing immediately, stop fermentation, obtain red date full juice fermentation fruit vinegar after sterile filtration, the ageing.
Other is with embodiment 1.
Its Oranoleptic indicator: the distinctive color of red date, clear, acidity be pure and mild, have strong jujube perfume (or spice).
Physical and chemical index: total acid (with acetometer) 4.0%
Ethanol≤0.1%
Embodiment 4:
Substratum:
(1) acetic bacteria slant medium: glucose 2g
Yeast extract paste 1.5g
Lime carbonate 2.5g
Ethanol 2mL
Agar 2g
Distilled water 100mL
(2) acetic bacteria seed substratum: glucose 10g
Yeast extract paste 7.5g
Lime carbonate 10g
Ethanol 15mL
Distilled water 500mL
(3) acetic bacteria fermention medium: 6% red date fruit wine 8.5L
Preparation jujube juice: after red date 25kg added water 75kg and soak 8 hours, the 40min that precooks with the hollander making beating, reached slurry nuclear and separates, and filters the jujube juice that obtains containing sugar (with glucose meter) 160g/L, 80 ℃ of sterilizations, cool off after, standby.
One time fermentation: 120g wine active dry yeast bacterium is inoculated in 25 ℃ of fermentations in the 80L jujube juice after the sterilization after activated, cultivated 5 days, the residual sugar in the fermented liquid reaches 10g/L, stops fermentation, filters, and obtains the red date fruit wine of alcoholic strength (V/V) 8%, and is standby.
Secondary Fermentation: one time fermentation is obtained the ferment base that red date fruit wine is deployed into alcoholic strength (V/V) 5%, and the secondary acetic bacteria fermented liquid of 30L inoculation 2.4L was in 32 ℃ of aerated culture 75 hours.After 48 hours, regularly measure the total acid of fermented liquid, total acid does not increase, and stops fermentation.
Sterilization, filtration: with fermented liquid instantaneous sterilizing immediately, stop fermentation, obtain red date full juice fermentation fruit vinegar after sterile filtration, the ageing.
Other is with embodiment 1.
Its Oranoleptic indicator: the distinctive color of red date, clear, acidity be pure and mild, have strong jujube perfume (or spice).
Physical and chemical index: total acid (with acetometer) 4.3%
Ethanol≤0.1%
Claims (3)
1. red date full juice fermentation fruit vinegar, it is characterized in that, be to be raw material with red date or jujube processed side product, with wine active dry yeast bacterium (Zymaflore Vli Saccharomyces cerevisiae) and the muddy mutation of stench bacillus aceticus (Acetobacter rancensvar.turbidans frateur AS1.41) is bacterial classification, through one time fermentation, Secondary Fermentation, sterilization, sterile filtration, ageing, obtain;
Its Oranoleptic indicator: the distinctive color of red date, clear, acidity are pure and mild, have strong jujube perfume (or spice);
Physical and chemical index: total acid, with acetometer 3.2-4.3%,
Ethanol≤0.1%,
2. according to the brewing method of the described red date full juice of claim 1 fermentation fruit vinegar, it is characterized in that with red date or jujube processed side product be raw material, jujube juice through making beating, after separating is the ferment base, adopting wine active dry yeast bacterium, the muddy mutation of stench bacillus aceticus is bacterial classification, through behind the one time fermentation, obtain red date fruit wine, behind the Secondary Fermentation, through sterilization, sterile filtration, ageing, finally obtain total acid and count 3.2-4.3% with acetic acid, ethanol≤0.1% has the distinctive color of red date, clear, acidity is pure and mild, the aromatic strongly fragrant fermented type red date fruit vinegar of jujube.
Used substratum is:
Acetic bacteria slant medium: glucose 15-20g/L
Yeast extract paste 10-15g/L
Lime carbonate 20-30g/L
Ethanol * 20-30mL/L
Agar 15-20g/L
Acetic bacteria seed substratum: glucose 15-20g/L
Yeast extract paste 10-15g/L
Lime carbonate 10-20g/L
Ethanol * 20-30mL/L
Acetic bacteria fermention medium: red date fruit wine ★ 4-6%
Annotate: after * treats other component sterilization, again with its adding;
★ is formed by the jujube juice fermentation, sees the preparation concrete steps for details and prepares jujube juice and one time fermentation;
Its concrete steps are as follows:
The preparation jujube juice: with red date or jujube processed side product is that raw material is soaked in water, its fruit water ratio is 1: 3-5 (W/W), red date soaked after 4-8 hour, the 20-40min that precooks with the hollander making beating, reaches slurry nuclear and separates, filtration obtains jujube juice, it contains sugar is 120-160g/L with the glucose meter, 70-80 ℃ of sterilization, cool off after, standby;
One time fermentation: be inoculated in the jujube juice after the sterilization 20-25 ℃ after 0.5-2g/L wine active dry yeast bacterium is activated, cultivated 5-8 days, the residual sugar in the fermented liquid reaches 5-10g/L, stops fermentation, filters, and obtains the red date fruit wine of alcoholic strength (V/V) 6-8%;
Secondary Fermentation: the red date fruit wine that one time fermentation is obtained is deployed into the ferment base of alcoholic strength (V/V) 4-6%, and the secondary acetic bacteria fermented liquid of inoculation 5-8% was in 28-35 ℃ of aerated culture 60-75 hour, after 48 hours, regularly measure the total acid of fermented liquid, when total acid does not increase, stop fermentation;
Sterilization, filtration: with fermented liquid instantaneous sterilizing immediately, stop fermentation, obtain red date fruit vinegar after sterile filtration, the ageing;
3. according to the described red date full juice fermentation of claim 2 fruit vinegar brewing method, it is characterized in that the reducing sugar of controlling Secondary Fermentation ferment base is no more than 5-10g/L.
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|---|---|---|---|
| CNB200410019983XA CN1298833C (en) | 2004-07-15 | 2004-07-15 | Red date juice fermented vinegar and fermentation thereof |
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|---|---|---|---|
| CNB200410019983XA CN1298833C (en) | 2004-07-15 | 2004-07-15 | Red date juice fermented vinegar and fermentation thereof |
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| CN1614000A CN1614000A (en) | 2005-05-11 |
| CN1298833C true CN1298833C (en) | 2007-02-07 |
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| CN101536798B (en) * | 2009-04-17 | 2013-10-16 | 河北华鹏科技开发有限公司 | Strengthened golden-silk jujube vinegar drink and brewing method thereof |
| CN101921699B (en) * | 2010-07-30 | 2013-03-20 | 陕西师范大学 | Method for preparing red date fruit vinegar by surface static fermentation method |
| CN103060169B (en) * | 2012-12-21 | 2014-07-09 | 西北农林科技大学 | Novel red jujube aromatic vinegar and preparation method thereof |
| CN103320302A (en) * | 2013-05-27 | 2013-09-25 | 灵武市果业开发有限责任公司 | Multi-strain fermentation technology of red date vinegar |
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| CN107304401A (en) * | 2016-04-23 | 2017-10-31 | 祁阳县洺弘食品饮料有限公司 | Red date vinegar production process |
| CN106119068A (en) * | 2016-08-31 | 2016-11-16 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of preparation method of Fructus Mali pumilae jujube vinegar |
| CN107129921A (en) * | 2017-07-13 | 2017-09-05 | 河南科技大学 | A kind of brewing method of cornel fruit vinegar beverage |
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| CN108977333A (en) * | 2018-08-30 | 2018-12-11 | 佛山科学技术学院 | A kind of jujube longan compound fruit vinegar and its preparation process |
| CN111235002B (en) * | 2020-01-19 | 2022-11-11 | 江南大学 | Black date fruit vinegar and preparation method thereof |
| CN114989931A (en) * | 2022-07-06 | 2022-09-02 | 安阳市开天调味品有限公司 | Red date fermented vinegar and brewing process thereof |
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|---|---|---|---|---|
| CN1037923A (en) * | 1989-05-29 | 1989-12-13 | 北京市酿造六厂 | Make the processing method of jujube vinegar |
| CN1087677A (en) * | 1992-11-28 | 1994-06-08 | 崔海滨 | The manufacture craft of jujube vinegar |
| CN1257122A (en) * | 1999-12-16 | 2000-06-21 | 刘泉 | Red date edible vinegar and preparation process thereof |
| CN1451740A (en) * | 2002-04-12 | 2003-10-29 | 生吉萍 | Process for producing winter jujibe vinegar |
-
2004
- 2004-07-15 CN CNB200410019983XA patent/CN1298833C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037923A (en) * | 1989-05-29 | 1989-12-13 | 北京市酿造六厂 | Make the processing method of jujube vinegar |
| CN1087677A (en) * | 1992-11-28 | 1994-06-08 | 崔海滨 | The manufacture craft of jujube vinegar |
| CN1257122A (en) * | 1999-12-16 | 2000-06-21 | 刘泉 | Red date edible vinegar and preparation process thereof |
| CN1451740A (en) * | 2002-04-12 | 2003-10-29 | 生吉萍 | Process for producing winter jujibe vinegar |
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| CN1614000A (en) | 2005-05-11 |
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