CN114214154A - Strawberry distilled liquor and preparation method thereof - Google Patents
Strawberry distilled liquor and preparation method thereof Download PDFInfo
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- CN114214154A CN114214154A CN202210018924.9A CN202210018924A CN114214154A CN 114214154 A CN114214154 A CN 114214154A CN 202210018924 A CN202210018924 A CN 202210018924A CN 114214154 A CN114214154 A CN 114214154A
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 49
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 244000307700 Fragaria vesca Species 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 66
- 241000220223 Fragaria Species 0.000 claims abstract description 52
- 235000000346 sugar Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 22
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 235000013948 strawberry juice Nutrition 0.000 claims abstract description 18
- 244000189799 Asimina triloba Species 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims description 75
- 230000004151 fermentation Effects 0.000 claims description 75
- 235000014101 wine Nutrition 0.000 claims description 54
- 238000004821 distillation Methods 0.000 claims description 37
- 238000002156 mixing Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 4
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 150000002500 ions Chemical class 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010002383 Angina Pectoris Diseases 0.000 abstract description 3
- 208000032467 Aplastic anaemia Diseases 0.000 abstract description 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 3
- 206010008111 Cerebral haemorrhage Diseases 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 206010047623 Vitamin C deficiency Diseases 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 208000029078 coronary artery disease Diseases 0.000 abstract description 3
- 230000000040 effect on leukemia Effects 0.000 abstract description 3
- 208000010233 scurvy Diseases 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 230000037303 wrinkles Effects 0.000 abstract description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 2
- 238000001727 in vivo Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000002075 main ingredient Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 21
- 240000006432 Carica papaya Species 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000021012 strawberries Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 238000010304 firing Methods 0.000 description 3
- 235000019990 fruit wine Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000219173 Carica Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000029663 wound healing Effects 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses strawberry distilled liquor and a preparation method thereof, wherein the formula comprises main material components and auxiliary material components in parts by weight, wherein the ratio of the main material components to the auxiliary material components is 1: 1; 94-100 parts of strawberry juice, 2-3 parts of sugar water and 0.1-0.4 part of yeast as main ingredients, and 5-7.5 parts of pawpaw as auxiliary ingredients. The strawberry distilled liquor can effectively improve the digestion and absorption functions of intestines and stomach, remove heavy metal ions in vivo and play a role in losing weight; simultaneously has certain auxiliary effect on leukemia and aplastic anemia; the anthocyanin and the vitamin C contained in the strawberry distilled liquor can effectively moisten skin, reduce the formation of skin wrinkles, have the effects of delaying senility and maintaining beauty, and can prevent scurvy, arteriosclerosis, coronary heart disease, angina, hypertension, hyperlipidemia and cerebral hemorrhage.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to strawberry distilled liquor and a preparation method thereof.
Background
The strawberry is delicious, red and tender, has succulent pulp, special intense fruit fragrance, is rich in nutrition and rich in sugar, vitamins and minerals, and has the effects of nourishing liver, improving eyesight, promoting gastrointestinal function, helping digestion, improving anemia, resisting and preventing cancer, promoting wound healing, removing toxin, caring skin and nourishing hair. The strawberry is processed into the delicious wine, so that the digestion and absorption functions of intestines and stomach can be effectively improved, heavy metal ions in a body are removed, and the effect of losing weight is achieved; meanwhile, the beverage can be used as a beverage for balanced diet, has rich nutrition and has a plurality of effects of preventing and resisting diseases. Strawberry wine in the prior art is mostly fermented by adopting strawberry juice and distiller's yeast, then white spirit and white granulated sugar are properly added, and finally, the prepared strawberry wine is placed in a room for half a year and then taken out to be eaten; the strawberry wine brewed by the raw materials and the processing mode has the characteristics of faint scent and sweet taste, and cannot fully brew the nutrient components in the strawberries, so that the problem that the brewed strawberry wine has poor nutrient components and functional effects exists.
Disclosure of Invention
The invention aims to provide strawberry distilled liquor and a preparation method thereof, and aims to solve the problem that the strawberry distilled liquor in the prior art is poor in nutritional ingredients and functional effects.
In order to solve the technical problems, the invention adopts the technical scheme that: the strawberry distilled liquor comprises main material components and auxiliary material components in parts by weight, wherein the ratio of the main material components to the auxiliary material components is 1: 1; the main material comprises 94-100 parts of strawberry juice, 2-3 parts of sugar water, 0.1-0.4 part of yeast and the auxiliary material comprises 5-7.5 parts of pawpaw.
The concentration of the sugar water is 5-8%.
A preparation method of strawberry distilled liquor comprises the following steps;
the method comprises the following steps: mixing the fermentation materials, namely mixing the strawberry juice, the sugar water and the yeast to obtain a mixed fermentation material;
step two: performing primary fermentation on the mixed fermentation material in the step one, wherein the primary fermentation temperature is 15-40 ℃, and the time is 45-60 days, so as to obtain a primary fermentation material;
step three: performing secondary fermentation on the primary fermentation material in the step two, wherein the temperature of the secondary fermentation is 0-15 ℃, and the time is 10-12 months, so as to obtain a secondary fermentation material;
step four: distilling, namely distilling the secondary fermentation material in the step two, putting the secondary fermentation material into distillation equipment, covering a distillation sieve on the secondary fermentation material, slicing the pawpaw in the step one, laying the sliced pawpaw on the distillation sieve, and starting distillation;
step five: extracting strawberry wine, and starting wine production after the temperature on the distillation equipment reaches 80 ℃ to obtain the strawberry wine.
The invention has the beneficial effects that: the strawberry fruit wine prepared by combining the strawberry juice, the sugar water and the yeast mixed fermentation process can effectively increase the digestion and absorption functions of intestines and stomach, eliminate heavy metal ions in vivo and play a role in losing weight; meanwhile, the strawberry fruit wine has a certain auxiliary effect on leukemia and aplastic anemia, and the anthocyanin and the vitamin C contained in the strawberry fruit wine can effectively moisten skin, reduce the formation of skin wrinkles, have the effects of delaying senility, maintaining beauty and keeping young and prevent scurvy, arteriosclerosis, coronary heart disease, angina, hypertension, hyperlipidemia and cerebral hemorrhage.
Detailed Description
In order that those skilled in the art will better understand the present invention, the following examples are provided to illustrate the present invention in further detail. The following detailed description of embodiments of the invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. 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
A strawberry distilled liquor comprises main materials including strawberry juice, sugar water and yeast, and an auxiliary material including papaya in parts by weight, 94 parts of strawberry juice, 2 parts of sugar water and 0.1 part of yeast, wherein the sugar water concentration is 5% and the papaya is 5%.
The preparation method comprises the following specific steps:
the method comprises the following steps: mixing the fermentation materials, cleaning and juicing fresh strawberries, selecting 94 parts of strawberry juice, 2 parts of sugar water, 0.1 part of yeast and 5 parts of pawpaw, wherein the concentration of the sugar water is 5%, and uniformly mixing the strawberry juice, the sugar water and the yeast to obtain a mixed fermentation material;
step two: a primary fermentation material, performing primary fermentation on the mixed fermentation material in the step one, wherein the primary fermentation temperature is 15 ℃, and the primary fermentation time is 45 days to obtain a primary fermentation material;
step three: secondary fermentation, pouring out the primary fermentation material in the step two for secondary fermentation, wherein the temperature of the secondary fermentation is 7 ℃, and the time is 10 months, so as to obtain a secondary fermentation material;
step four: distilling, namely distilling the secondary fermentation material in the step two, firstly firing to heat distillation equipment, allowing steam to enter a pot, putting the secondary fermentation material into the distillation equipment, covering a distillation sieve on the secondary fermentation material, slicing the pawpaw in the step one, laying the sliced pawpaw on the distillation sieve, covering a pot cover, sealing the joint of the pot cover and the pot, and starting distillation;
step five: extracting strawberry wine, and starting wine production after the temperature on a distillation device reaches 80 ℃ to obtain strawberry wine;
the strawberry wine comprises a wine head, a wine body and a wine tail; and (3) wine head: the temperature on the distillation equipment is 80-100 ℃, the alcohol content is not contained (100 ℃), the alcohol head is connected, and the alcohol content of the alcohol head is more than 60 ℃; when the temperature on the distillation equipment exceeds 100 ℃, the wine body is connected with the distillation equipment (100 ℃), and the alcohol content of the wine body is 60-40; the alcohol content of the wine tailing and the strawberry wine is lower than 35 degrees and is the alcohol content.
Example two
A strawberry distilled liquor comprises the following components: 97 parts of strawberry juice, 2.5 parts of sugar water, 0.2 part of yeast and 6 parts of pawpaw, wherein the sugar water concentration is 6%.
The method comprises the following steps: mixing the fermentation materials, namely cleaning and juicing fresh strawberries, selecting 97 parts of strawberry juice, 2.5 parts of sugar water, 0.2 part of yeast and 6 parts of pawpaw, wherein the concentration of the sugar water is 6%, uniformly mixing the strawberry juice, the sugar water and the yeast to obtain a mixed fermentation material;
step two: a primary fermentation material, performing primary fermentation on the mixed fermentation material in the step one, wherein the primary fermentation temperature is 35 ℃, and the primary fermentation time is 50 days to obtain a primary fermentation material;
step three: secondary fermentation, pouring out the primary fermentation material in the step two for secondary fermentation, wherein the temperature of the secondary fermentation is 10 ℃, and the time is 11 months, so as to obtain a secondary fermentation material;
step four: distilling, namely distilling the secondary fermentation material in the step two, firstly firing to heat distillation equipment, allowing steam to enter a pot, putting the secondary fermentation material into the distillation equipment, covering a distillation sieve on the secondary fermentation material, slicing the pawpaw in the step one, laying the sliced pawpaw on the distillation sieve, covering a pot cover, sealing the joint of the pot cover and the pot, and starting distillation;
step five: extracting strawberry wine, and starting wine production after the temperature on a distillation device reaches 80 ℃ to obtain strawberry wine;
the strawberry wine comprises a wine head, a wine body and a wine tail; and (3) wine head: the temperature on the distillation equipment is 80-100 ℃, the alcohol content is not contained (100 ℃), the alcohol head is connected, and the alcohol content of the alcohol head is more than 60 ℃; when the temperature on the distillation equipment exceeds 100 ℃, the wine body is connected with the distillation equipment (100 ℃), and the alcohol content of the wine body is 60-40; the alcohol content of the wine tailing and the strawberry wine is lower than 35 degrees and is the alcohol content.
EXAMPLE III
A strawberry distilled liquor comprises the following components: 100 parts of strawberry juice, 3 parts of sugar water, 0.4 part of yeast and 7.5 parts of pawpaw, wherein the concentration of the sugar water is 8%.
The method comprises the following steps: mixing the fermentation materials, namely cleaning and juicing fresh strawberries, selecting 100 parts of strawberry juice, 3 parts of sugar water, 0.4 part of yeast, 7.5 parts of pawpaw and 8% of sugar water, uniformly mixing the strawberry juice, the sugar water and the yeast to obtain a mixed fermentation material;
step two: a primary fermentation material, performing primary fermentation on the mixed fermentation material in the step one, wherein the primary fermentation temperature is 40 ℃, and the time is 60 days to obtain a primary fermentation material;
step three: secondary fermentation, pouring out the primary fermentation material in the step two for secondary fermentation, wherein the temperature of the secondary fermentation is 15 ℃, and the time is 12 months, so as to obtain a secondary fermentation material;
step four: distilling, namely distilling the secondary fermentation material in the step two, firstly firing to heat distillation equipment, allowing steam to enter a pot, putting the secondary fermentation material into the distillation equipment, covering a distillation sieve on the secondary fermentation material, slicing the pawpaw in the step one, laying the sliced pawpaw on the distillation sieve, covering a pot cover, sealing the joint of the pot cover and the pot, and starting distillation;
step five: extracting strawberry wine, and starting wine production after the temperature on a distillation device reaches 80 ℃ to obtain strawberry wine;
the strawberry wine comprises a wine head, a wine body and a wine tail; and (3) wine head: the temperature on the distillation equipment is 80-100 ℃, the alcohol content is not contained (100 ℃), the alcohol head is connected, and the alcohol content of the alcohol head is more than 60 ℃; when the temperature on the distillation equipment exceeds 100 ℃, the wine body is connected with the distillation equipment (100 ℃), and the alcohol content of the wine body is 60-40; the alcohol content of the wine tailing and the strawberry wine is lower than 35 degrees and is the alcohol content.
The sensory requirements of the strawberry wine prepared in example 1 are shown in Table 1.
TABLE 1 sensory requirements
The physical and chemical indexes of the strawberry wine prepared in example 1 are shown in Table 2.
TABLE 2 physical and chemical indexes
Sensory requirements and physical and chemical index data are measured according to the strawberry wine in the table 1 and the table 2;
the strawberry wine has the effect that the strawberry wine is prepared by combining the mixed fermentation of strawberry juice, sugar water and yeast. The strawberry contains special intense fruit fragrance, is rich in nutrition and is rich in sugar, vitamins and minerals; the pawpaw is used in the production process, the fragrance of the pawpaw is blended into the strawberry wine, and under the mutual action, the delicious wine with bright color, mellow bouquet, strong strawberry fragrance and balanced nutrition is produced, so that the digestion and absorption functions of intestines and stomach can be effectively improved, heavy metal ions in the body can be removed, and the effect of losing weight is achieved; the skin-care product also has a certain auxiliary effect on leukemia and aplastic anemia, contains anthocyanin, can effectively moisten skin, reduce the formation of skin wrinkles, and has the effects of delaying senility and maintaining beauty; contains vitamin C, and can be used for preventing scurvy, arteriosclerosis, coronary heart disease, angina pectoris, hypertension, hyperlipemia, and cerebral hemorrhage.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and all simple modifications, changes and equivalent structural changes made to the above embodiment according to the technical spirit of the present invention still fall within the protection scope of the technical solution of the present invention.
Claims (3)
1. A strawberry distilled liquor is characterized in that: the beverage comprises main material components and auxiliary material components in parts by weight, wherein the ratio of the main material components to the auxiliary material components is 1: 1; the main material comprises 94-100 parts of strawberry juice, 2-3 parts of sugar water, 0.1-0.4 part of yeast and the auxiliary material comprises 5-7.5 parts of pawpaw.
2. A strawberry distilled liquor according to claim 1, wherein: the concentration of the sugar water is 5-8%.
3. A method of making a strawberry distilled liquor according to claim 1 or 2, characterized in that: comprises the following steps;
the method comprises the following steps: mixing the fermentation materials, namely mixing the strawberry juice, the sugar water and the yeast to obtain a mixed fermentation material;
step two: performing primary fermentation on the mixed fermentation material in the step one, wherein the primary fermentation temperature is 15-40 ℃, and the time is 45-60 days, so as to obtain a primary fermentation material;
step three: performing secondary fermentation on the primary fermentation material in the step two, wherein the temperature of the secondary fermentation is 0-15 ℃, and the time is 10-12 months, so as to obtain a secondary fermentation material;
step four: distilling, namely distilling the secondary fermentation material obtained in the step two, putting the secondary fermentation material into distillation equipment, covering a distillation sieve on the secondary fermentation material, slicing the pawpaw, laying the sliced pawpaw on the distillation sieve, and starting distillation;
step five: extracting strawberry wine, and starting wine production after the temperature on the distillation equipment reaches 80 ℃ to obtain the strawberry wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210018924.9A CN114214154A (en) | 2022-01-06 | 2022-01-06 | Strawberry distilled liquor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210018924.9A CN114214154A (en) | 2022-01-06 | 2022-01-06 | Strawberry distilled liquor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114214154A true CN114214154A (en) | 2022-03-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210018924.9A Pending CN114214154A (en) | 2022-01-06 | 2022-01-06 | Strawberry distilled liquor and preparation method thereof |
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| Country | Link |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125766A (en) * | 1995-10-06 | 1996-07-03 | 岳可贞 | Strawberry wine and its manufacture method |
| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
| CN103555546A (en) * | 2013-10-21 | 2014-02-05 | 王志岳 | Simple brewage method of strawberry wine |
| CN104250598A (en) * | 2013-06-29 | 2014-12-31 | 谈璐 | Strawberry brandy preparation method |
| CN106047553A (en) * | 2016-06-16 | 2016-10-26 | 句容万山红遍生物科技有限公司 | Strawberry composite healthcare fruit wine and brewing method thereof |
| CN107118903A (en) * | 2017-06-30 | 2017-09-01 | 合肥侠分易生物科技有限公司 | A kind of preparation method of strawberry fruit wine |
| CN108165445A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of brewage process of nectarine wine |
-
2022
- 2022-01-06 CN CN202210018924.9A patent/CN114214154A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125766A (en) * | 1995-10-06 | 1996-07-03 | 岳可贞 | Strawberry wine and its manufacture method |
| CN102286333A (en) * | 2011-08-19 | 2011-12-21 | 江苏农林职业技术学院 | Strawberry fruit wine and brewing method thereof |
| CN104250598A (en) * | 2013-06-29 | 2014-12-31 | 谈璐 | Strawberry brandy preparation method |
| CN103555546A (en) * | 2013-10-21 | 2014-02-05 | 王志岳 | Simple brewage method of strawberry wine |
| CN106047553A (en) * | 2016-06-16 | 2016-10-26 | 句容万山红遍生物科技有限公司 | Strawberry composite healthcare fruit wine and brewing method thereof |
| CN107118903A (en) * | 2017-06-30 | 2017-09-01 | 合肥侠分易生物科技有限公司 | A kind of preparation method of strawberry fruit wine |
| CN108165445A (en) * | 2018-03-26 | 2018-06-15 | 泸西县顺创生物开发有限公司 | A kind of brewage process of nectarine wine |
Non-Patent Citations (1)
| Title |
|---|
| 岳可贞: "草莓发酵酒的开发", 酿酒科技, no. 06, pages 94 - 95 * |
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