CN102559443B - Heath-function sea cucumber yellow wine - Google Patents
Heath-function sea cucumber yellow wine Download PDFInfo
- Publication number
- CN102559443B CN102559443B CN201210032675.5A CN201210032675A CN102559443B CN 102559443 B CN102559443 B CN 102559443B CN 201210032675 A CN201210032675 A CN 201210032675A CN 102559443 B CN102559443 B CN 102559443B
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- wine
- sea
- yellow wine
- yellow
- 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.)
- Active
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a health-function sea cucumber yellow wine, which is characterized by containing all active ingredients in sea cucumbers, particularly special nutrients such as triterpene glycosides, polysaccharides, polypeptides of the sea cucumbers. The preparation method for the health-function sea cucumber yellow wine is basically same as the traditional yellow wine making process, and the difference lies in that: the preparation method comprises the following steps of: performing enzymolysis of fresh sea cucumbers (soaked dried sea cucumbers) by using protease at the temperature of between 30 and 60DEG C for about 20 hours, heating to 100DEG C to inactivate enzyme, cooking the obtained sea cucumber total nutrient enzymatic hydrolysate and/or sea cucumber homogenized substance and broomcorn millet (and/or sticky rice, corn, millet, wheat and the like), fermenting, squeezing, filtering, decocting the wine, storing, blending and sterilizing. The traditional yellow wine is creatively combined with functional substances of the sea cucumbers, and the brewed health-function sea cucumber yellow wine contains rich nutrients in the yellow wine and the special functional active ingredients in the sea cucumbers, can improve the immune capability and has high nutritional value.
Description
Technical field
The invention belongs to alcoholic beverage preparing technical field, be specifically related to a kind of heath-function sea cucumber yellow wine and preparation method thereof, be i.e. a kind of fermented type heath-function sea cucumber yellow wine and preparation technology thereof.
Background technology
Yellow rice wine is that to take glutinous rice, milled glutinous broomcorn millet, corn, millet, wheat etc. be main raw material, through boiling, add song, diastatic fermentation, squeezing, filter, decoct wine, store, blend the brewing wine forming.Yellow rice wine is described as " national wine " in China, be the longest traditional fermentation wine of Chinese history, with beer, red wine and be called the world's three great Gu wine, has more than 5000 year history apart from the present.In yellow rice wine, contain abundant carbohydrate, amino acid, VITAMIN, trace element and various active material, simultaneously unique making method make that yellow rice wine has that ethanol concn is low, excitement due to drinking is mellow, nutritious, unique flavor, the characteristic such as various in style, therefore yellow rice wine not only becomes the traditional health care's good merchantable brand of China, but also be used as the introduction of Chinese medicine taking, be regarded as " length of hundred medicines ".Along with the raising of people's living standard and the enhancing of health care consciousness, the research of the nourishing function of yellow rice wine is more and more come into one's own.Exploitation has the new variety function yellow rice wine of special health-care effect, becomes the important trend of yellow rice wine industry development.
Sea cucumber is the familiar precious marine products of people, ranks first of marine products eight delicacies.In bright < < food book on Chinese herbal medicine > >, record: sea cucumber has main tonifying Qi, grows the beneficial vital organs of the human body and the deficient health-preserving function of dispelling.Sea cucumber is not only precious food, or famous and precious medicinal material.According to recording in < < A Supplement to the Compendium of Materia Medica > >: sea cucumber, sweet-salty, kidney tonifying, beneficial marrow, takes the photograph urine, and impotence is treated in establishing-Yang, its benefit warm in nature, sufficient enemy's ginseng, therefore named sea cucumber.Modern study also shows, sea cucumber has the memory of raising, delays sexual gland aging, prevents arteriosclerosis, diabetes and the effect such as antitumor.Sea cucumber has the feature of high protein, lower fat, low sugar, and in body, be not only rich in outside the nutritive element amino acid, VITAMIN, chemical element of needed by human body, also has a lot of biologically active substances, as collagen protein, sea cucumber polysaccharide, selenka, sea cucumber ganglioside etc.The effects such as that these biologically active substances have is antitumor, anticoagulation, analgesia, raising immunizing power, antimycotic, reducing blood-fat, control rheumatoid arthritis.
Along with the progress of food science and technology and the raising of living standards of the people, sea cucumber has become daily functional health care food.But modern food is deep not enough to the deep processing research of sea cucumber, and most developments exist with dry Stichopus japonicus goods, capsule and drink form, and sea cucumber functional liquor only has a few on market.In disclosed patent, sea cucumber wine preparation method mostly is sea cucumber soak solution or sea cucumber hydrolyzed solution and Severalquestionsshouspiritsblendingandmeasuring spiritsblendingandmeasuring and blends interpolation at present, and sea cucumber functional component solubility rate is lower, and its nutritional substance utilization ratio is limited; Also extracting main component in sea cucumber is additive, forms with white spirit mixing modulation, and nutrition is comprehensive not.Above-mentioned preparation method cannot solve sea cucumber nutrient composition extraction yield deficiency and nutritive ingredient merges inadequate problem, and the value of sea cucumber health care wine is had a greatly reduced quality.
Summary of the invention
The object of this invention is to provide a kind of heath-function sea cucumber yellow wine, be a kind of heath-function sea cucumber yellow wine and making method thereof that comprises complete nutrients matter and functional component in the sea cucumbers such as selenka, sea cucumber polysaccharide, sea cucumber polypeptide, in order to fill up the market vacancy of heath-function sea cucumber yellow wine product.
Heath-function sea cucumber yellow wine of the present invention, is that sea cucumber hydrolysate and/or homogenate were added in brewing yellow rice wine raw material before fermentation, then the preparation of fermenting.
The weight percent that sea cucumber hydrolysate and/or homogenate are added in brewing yellow rice wine raw material is 0.5～50%.
Above-mentioned sea cucumber hydrolysate and/or homogenate had carried out sterilising treatment before or after being added into brewing yellow rice wine raw material.
Above-mentioned sea cucumber hydrolysate by sea cucumber with preparing after protease hydrolyzed.
Above-mentioned proteolytic enzyme comprises the proteolytic enzyme in various sources: plant protease (as papoid, bromeline etc.), animal protease (as stomach en-, trypsinase etc.), microbial protease (as subtilisin, streptomyces proteinase etc.); The proteolytic enzyme of various reaction conditionss: neutral protease, aspartic protease and Sumizyme MP, any one or several combining wherein.
In a kind of heath-function sea cucumber yellow wine of the present invention, comprise complete nutrients matter and the functional ingredient in the sea cucumbers such as selenka, sea cucumber polypeptide, sea cucumber polysaccharide, in described sea cucumber wine, do not added any other composition.Adjust sea cucumber Degree of Enzymatic Hydrolysis and the yellow rice wine alcohol number of degrees, improve both amalgamations, utilize to greatest extent sea cucumber activeconstituents, improve sea cucumber wine healthy nutritive value.In heath-function sea cucumber yellow wine of the present invention, the addition manner of sea cucumber is different from current sea cucumber wine production method on the market; the mode of sea cucumber hydrolysate and/or homogenate is added in employing in traditional yellow rice wine making method; preparation condition is gentle; do not change the rice wine production cycle; process is simple, is applicable to large-scale industrial and produces.
Embodiment
Sea cucumber yellow wine of the present invention, is that the enzymolysis solution of sea cucumber and/or homogenate were added in brewing yellow rice wine raw material before fermentation, then the preparation of fermenting.Wherein brewing yellow rice wine raw material is made according to existing yellow rice wine preparation technology, includes cleaning to cereal, immersion, scalds rice, washes the steps such as rice.After preparing brewing yellow rice wine raw material, add the enzymolysis solution of sea cucumber and/or homogenate together with yeast, brewing yellow rice wine raw material to be carried out to diastatic fermentation with yellow rice wine wheat starter, thereby prepare heath-function sea cucumber yellow wine of the present invention.
Below in conjunction with specific embodiment, the present invention is described in detail:
(1) sea cucumber homogenate preparation: fresh and alive sea cucumbers (removing internal organ) or dry Stichopus japonicus bubble are sent out after 24h, be cut into the fritter of 1～2cm size, smash to pieces through stamp mill, by high-shear homogenizing machine homogenate.Dry Stichopus japonicus homogenate comprises meat homogenate and dry Stichopus japonicus bubble lotion.And sea cucumber homogenate can also be prepared by other existing method.
(2) sea cucumber hydrolysate preparation: after fresh and alive sea cucumbers (removing internal organ) or dry Stichopus japonicus bubble are sent out, be cut into fragment, through stamp mill, smash to pieces, homogeneous, adds the water of 1～6 times of sea cucumber weight, the proteolytic enzyme that simultaneously adds sea cucumber protein wt 0.5～10%, enzymolysis 4～20h at 30～70 ℃, temperature rises to 90～100 ℃, heats 5～20min and makes enzyme deactivation, use whizzer centrifuging separatin non-soluble solid impurity, obtain the sea cucumber hydrolysate of clarification.The preparation of sea cucumber hydrolysate also can select the method for passing through to be prepared.
Above-mentioned proteolytic enzyme used comprises: above-mentioned proteolytic enzyme comprises the proteolytic enzyme in various sources: plant protease (as papoid, bromeline etc.), animal protease (as stomach en-, trypsinase etc.), microbial protease (as subtilisin, streptomyces proteinase etc.); The proteolytic enzyme of various reaction conditionss: neutral protease, aspartic protease and Sumizyme MP, any one or several being used in combination wherein.
In above-mentioned sea cucumber hydrolysate, sea cucumber used can be Dalian stichopus japonicus, Russian red ginseng, butterfly ginseng, Apostichopus japonicus, Hokkaido sea cucumber, Northwest ginseng, Thelenota ananas (Jaeger)．, Holothuria atra, white abdomen sea cucumber, Red sea ginseng, smoked jujube ginseng or white anus Haiti melon etc.
(3) sea cucumber yellow wine is brewageed: be first choosing rice, comprise milled glutinous broomcorn millet, glutinous rice, corn, millet, wheat etc.; Then through cleaning, soak, scald rice, washing rice, according to existing yellow rice wine preparation technology, make brewing yellow rice wine raw material, then boiling after adding sea cucumber hydrolysate and/or homogenate to mix in brewing yellow rice wine raw material, its objective is on the one hand allows the starch of cereal be subject to heat absorbing water gelatinization, be conducive to saccharifying enzyme effect, also raw material carried out to sterilization simultaneously; The well-done gruel that contains sea cucumber hydrolysate and/or homogenate is cooling, add wheat koji and saccharifying enzyme to carry out saccharification, after cooling, add the yeast after activation, fall into fermentor tank, enter tank fermentation; Fermentation ends is squeezed, and after squeezing, mash is refiltered to reach clarification; Again through decocting wine, store, blend supervisor and prepare alcoholic strength at the heath-function sea cucumber yellow wine of 8-20% (v/v).
Sea cucumber hydrolysate and/or homogenate also can first carry out after sterilising treatment, then are added in the brewing yellow rice wine raw material after boiling.Can sea cucumber hydrolysate and/or homogenate not carried out to disinfecting action and just directly with yellow rice wine wheat starter, together with yeast, brewing yellow rice wine raw material is carried out to diastatic fermentation yet.
Above-mentioned sea cucumber hydrolysate and/or homogenate are added to and in brewing yellow rice wine raw material, carry out step prepared by co-fermentation and can be applicable to all traditional technology yellow rice wine (comprise and drench meal wine, stand meal wine, feeding wine etc.) and the novel process yellow rice wine brewing process of (as mechanize adds the yellow rice wine that purebred song and pure yeast fermentation form); Be applied to the brewing process of the yellow rice wine (comprising wheat koji wine, wine of rice fermented with red yeast, Xiaoqu rice wine etc.) that different distiller's yeasts brewage; Be applied to the brewing process of the yellow rice wine (comprising sticky rice wine, polished rice wine, long-grained nonglutinous rice wine, milled glutinous broomcorn millet wine etc.) that different material brewages; Be applied to the brewing process of all kinds of health yellow rice wine.
Embodiment 1:
Every 20-30g of drying butterfly ginseng, totally 20.Drying butterfly ginseng bubble is sent out after 24h, be cut into the fritter of 1～2cm size, through stamp mill, smash to pieces, by high-shear homogenizing machine homogenate, collect homogenate.
Selected first-class milled glutinous broomcorn millet 10kg, through cleaning, soak, scald rice, washing after rice, adds sea cucumber homogenate 500g, and washed rice is mixed with sea cucumber homogenate, adds boiling in hot water, and digestion process constantly stirs and turns over spades, and that treats becomes reddish-brown; The well-done gruel that contains nutritive sea cucumber beverage is cooled to after 60 ℃, adds wheat koji and saccharifying enzyme, insulation saccharification 15min; Then, be cooled to 32 ℃, evenly add the yeast after activation, fall into fermentor tank, enter 24h beginning rake after tank, after a rake product temperature is even, proceed to secondary fermentation; Enter tank fermentation 7 days, fermentation ends is squeezed, and after squeezing, mash is refiltered to reach clarification; Again through decocting wine, store, blend supervisor and prepare alcoholic strength at the heath-function sea cucumber yellow wine 12L of 11.5% (v/v).
Embodiment 2:
20 of dry Stichopus japonicuss (Apostichopus japonicus), about 500g, after bubble is sent out and is spent the night, be cut into fragment, through stamp mill, smash to pieces, homogeneous, the water that adds 5 times of sea cucumber weight adds the stomach en-of sea cucumber weight 1% simultaneously, regulates pH=2～4, enzymolysis 20h at 50 ℃, temperature rises to 100 ℃, and heating 10min makes enzyme deactivation, uses refrigerated centrifuge, 8000r/min centrifuging separatin non-soluble solid impurity, obtains clarifying the about 3000g of sea cucumber hydrolysate.
Selected first-class milled glutinous broomcorn millet, through preparing alcoholic strength at the about 12L of heath-function sea cucumber yellow wine of 8.5% (v/v) with technological process in example 1.
Embodiment 3:
20 of dry Stichopus japonicuss (white anus Haiti melon), about 500g, after bubble is sent out and is spent the night, be cut into fragment, through stamp mill, smash to pieces, homogeneous, the water that adds 5 times of sea cucumber weight, the neutral protease that simultaneously adds sea cucumber weight 1%, enzymolysis 16h at 60 ℃, temperature rises to 100 ℃, heating 10min makes enzyme deactivation, use refrigerated centrifuge, 8000r/min centrifuging separatin non-soluble solid impurity, obtains clarifying the about 3000g of sea cucumber hydrolysate.
Selected first-class milled glutinous broomcorn millet, through preparing alcoholic strength at the about 12L of heath-function sea cucumber yellow wine of 19.5% (v/v) with technological process in example 1.
Embodiment 4:
30 of dry Stichopus japonicuss (Thelenota ananas (Jaeger)．), about 700g, bubble is cut into fragment after sending out and spending the night, through stamp mill, smash to pieces, homogeneous, adds the water of 5 times of sea cucumber weight, adds the stomach en-of sea cucumber weight 5% simultaneously, regulate pH=2～4, enzymolysis 8h at 50 ℃, temperature rises to 100 ℃, and heating 10min makes enzyme deactivation; The papoid that adds sea cucumber weight 1%, regulates pH=7～8, enzymolysis 10h at 50 ℃, and temperature rises to 100 ℃, and heating 10min makes enzyme deactivation.Use high speed freezing centrifuge, 8000r/min centrifuging separatin non-soluble solid impurity, obtains clarifying the about 4200g of sea cucumber hydrolysate.
Selected first-class milled glutinous broomcorn millet 15kg, through preparing alcoholic strength at the about 18L of heath-function sea cucumber yellow wine of 15% (v/v) with technological process in example 1.
Embodiment 5:
Sea cucumber hydrolysate preparation is with embodiment 4, and selected glutinous rice and rice 15kg, through preparing alcoholic strength at the about 18L of heath-function sea cucumber yellow wine of 18% (v/v) with technological process in example 1.
Embodiment 6:
Sea cucumber hydrolysate preparation, with embodiment 4, is prepared alcoholic strength at the about 18L of heath-function sea cucumber yellow wine of 14.5% (v/v) through southern rice wine technological process.
Embodiment 7:
The heath-function sea cucumber yellow wine that above-described embodiment 2 is obtained, analyzes by methods such as ion chromatography, high performance liquid chromatography, Stichopus japonicus mucopolysaccharide, holothurian collagen, the existence of selenka isoreactivity composition can be detected.Meanwhile, there is the distinctive strong sweet-smelling of yellow rice wine, fresh and sweet tasty and refreshing, all-ages.
The present invention is applied to modern biotechnology the preparation process of sea cucumber pancebrin and heath-function sea cucumber yellow wine, the functional ingredient of sea cucumber is transferred in yellow rice wine to greatest extent, the macromole such as sea cucumber polypeptide, sea cucumber polysaccharide trophic function composition generates by microorganism enzymolysis or bio-transformation mode the small-molecule substance being easily absorbed by the body, and with complete as far as possible brewing flow, sea cucumber is dissolved in yellow rice wine, do not change its production technology, improve the trophicity of traditional yellow rice wine, be suitable for wider drunk by peoplely, strengthen body immunity.
The present invention does not add any other material beyond sea cucumber,, containing sanitas, is not novel green marine organism health care drink.
Claims (3)
1. a preparation method for heath-function sea cucumber yellow wine, is characterized in that, described sea cucumber yellow wine is that sea cucumber hydrolysate was added in brewing yellow rice wine raw material before fermentation, then the preparation of fermenting; Described sea cucumber hydrolysate had been carried out sterilising treatment before or after being added into brewing yellow rice wine raw material;
Wherein the concrete preparation method of sea cucumber hydrolysate is as follows: after going the fresh and alive sea cucumbers of internal organ or dry Stichopus japonicus bubble to send out, be cut into fragment, through stamp mill, smash to pieces, homogeneous, adds the water of 1～6 times of sea cucumber weight, the proteolytic enzyme that simultaneously adds sea cucumber protein wt 0.5～10%, enzymolysis 4～20h at 30～70 ℃, temperature rises to 90～100 ℃, heats 5～20min and makes enzyme deactivation, use whizzer centrifuging separatin non-soluble solid impurity, obtain the sea cucumber hydrolysate of clarification; Described proteolytic enzyme is any one or several in plant protease, animal protease, microbial protease;
Wherein to brewage step as follows for sea cucumber yellow wine: be first choosing rice, through cleaning, soak, scald rice, washing rice, according to existing yellow rice wine preparation technology, make brewing yellow rice wine raw material, then boiling after adding sea cucumber hydrolysate to mix in brewing yellow rice wine raw material, the well-done gruel that contains sea cucumber hydrolysate is cooling, add wheat koji and saccharifying enzyme to carry out saccharification, after cooling, add the yeast after activation, fall into fermentor tank, enter tank fermentation; Fermentation ends is squeezed, and after squeezing, mash is refiltered to reach clarification; Again through decocting wine, store, the program of blending prepares alcoholic strength at 8-20%(v/v) heath-function sea cucumber yellow wine.
2. the preparation method of heath-function sea cucumber yellow wine as claimed in claim 1, is characterized in that the weight percent of described sea cucumber hydrolysate in being added on brewing yellow rice wine raw material is 0.5～50%.
3. the preparation method of heath-function sea cucumber yellow wine as claimed in claim 1, is characterized in that described sea cucumber is one or more in Dalian stichopus japonicus, Russian red ginseng, butterfly ginseng, Apostichopus japonicus, Hokkaido sea cucumber, Northwest ginseng, Thelenota ananas (Jaeger)．, Holothuria atra, white abdomen sea cucumber, Red sea ginseng, smoked jujube ginseng, white anus Haiti melon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210032675.5A CN102559443B (en) | 2012-02-14 | 2012-02-14 | Heath-function sea cucumber yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210032675.5A CN102559443B (en) | 2012-02-14 | 2012-02-14 | Heath-function sea cucumber yellow wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102559443A CN102559443A (en) | 2012-07-11 |
| CN102559443B true CN102559443B (en) | 2014-03-12 |
Family
ID=46406055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210032675.5A Active CN102559443B (en) | 2012-02-14 | 2012-02-14 | Heath-function sea cucumber yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102559443B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102757882B (en) * | 2012-08-09 | 2014-02-12 | 符莉 | Sea cucumber wine and method for preparing same |
| CN106434194A (en) * | 2016-08-17 | 2017-02-22 | 任浩楠 | Anticoagulation and anti-tumor polypeptide health-care wine and preparing method thereof |
| CN106262842A (en) * | 2016-08-17 | 2017-01-04 | 黄嘉诚 | Monas cuspurpureus Went fermented glutinous rice tonified Qi of the kidney and preparation method thereof |
| CN106497741A (en) * | 2016-09-23 | 2017-03-15 | 山东省海洋资源与环境研究院 | A kind of processing method of sea cucumber different tissues low molecular weight polypeptide wine |
| CN106635589A (en) * | 2016-11-30 | 2017-05-10 | 山东好当家海洋发展股份有限公司 | Preparation method of health-care abalone wine |
| CN106929555B (en) * | 2017-03-29 | 2020-05-15 | 山东圣洲海洋生物科技股份有限公司 | Preparation method of sea cucumber enzymolysis-alcohol extraction component, alcohol extraction component prepared by preparation method and application of alcohol extraction component |
| CN107090390A (en) * | 2017-06-30 | 2017-08-25 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of chocolate flavor |
| CN107216971A (en) * | 2017-06-30 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of blueberry taste |
| CN107118906A (en) * | 2017-06-30 | 2017-09-01 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of the composition containing sea urchin |
| CN107227229A (en) * | 2017-07-25 | 2017-10-03 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber wine and preparation method thereof |
| CN107794158A (en) * | 2017-11-01 | 2018-03-13 | 中国海洋大学 | A kind of preparation method of health marine oligosaccharide yellow rice wine |
| CN108611235A (en) * | 2018-04-09 | 2018-10-02 | 中国海洋大学 | A kind of preparation method of the double ginseng yellow rice wine of heath-function |
| CN112375639A (en) * | 2020-11-04 | 2021-02-19 | 农业农村部规划设计研究院 | Novel yellow wine brewing method |
| CN113373017A (en) * | 2021-06-21 | 2021-09-10 | 海南椰岛酒业发展有限公司 | Traditional Chinese medicine composition co-fermented rice wine and preparation method thereof |
| CN116716156A (en) * | 2023-08-04 | 2023-09-08 | 潍坊坤木合农业有限公司 | Peptide wine production process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101016506A (en) * | 2007-02-10 | 2007-08-15 | 中国海洋大学 | Sea cucumber nutrient and its preparing process |
| CN101423789A (en) * | 2007-10-31 | 2009-05-06 | 张孟盛 | Production formula of seafood nourishing wine and brewing technique |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229485C (en) * | 2003-12-11 | 2005-11-30 | 孙克满 | Sea cucumber liquor and its brewing process |
| CN101974394B (en) * | 2010-10-20 | 2012-07-04 | 大连海晏堂生物有限公司 | Nano sea cucumber wine and preparation method thereof |
| CN102286332A (en) * | 2011-08-15 | 2011-12-21 | 大连三军酒业有限公司 | Sea cucumber biological wine and brewing process thereof |
-
2012
- 2012-02-14 CN CN201210032675.5A patent/CN102559443B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101016506A (en) * | 2007-02-10 | 2007-08-15 | 中国海洋大学 | Sea cucumber nutrient and its preparing process |
| CN101423789A (en) * | 2007-10-31 | 2009-05-06 | 张孟盛 | Production formula of seafood nourishing wine and brewing technique |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102559443A (en) | 2012-07-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102559443B (en) | Heath-function sea cucumber yellow wine | |
| CN101181088B (en) | Zymolysis rice milk beverage and preparation method thereof | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN104130902B (en) | A kind of Chinese yam millet wine and preparation technology thereof | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN102660436A (en) | Oyster yellow wine | |
| CN103255027B (en) | A kind of Chinese yam base liquor | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN103923797B (en) | Brewing method of low-alcohol yellow wine rich in isomaltooligosaccharides | |
| CN103966071A (en) | Helianthus tuberosus fruit vinegar and preparation method thereof | |
| CN104172411A (en) | Making method of black rice health care drink | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN104774707A (en) | Hakka rose fermented glutinous rice and brewing method thereof | |
| CN101875890B (en) | Ginseng dry white wine and processing technique thereof | |
| CN102524775A (en) | Preparation method of ganoderma spore fermented glutinous rice | |
| CN103627558A (en) | Lipid-reducing health-care beer | |
| CN106591088A (en) | Black garlic vinegar and preparation method thereof | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CN105231345A (en) | Pumpkin-glutinous rice sweet ferment rice | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN106591078A (en) | Preparation method of black rice vinegar | |
| CN104928112A (en) | Fruit wine | |
| CN1729867B (en) | Beet root kvass | |
| CN107663487A (en) | A kind of preparation method of litchi spirit | |
| CN105105263B (en) | A kind of big rue beverage and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |