[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

CN112625853A - Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method - Google Patents

Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method Download PDF

Info

Publication number
CN112625853A
CN112625853A CN202011376032.3A CN202011376032A CN112625853A CN 112625853 A CN112625853 A CN 112625853A CN 202011376032 A CN202011376032 A CN 202011376032A CN 112625853 A CN112625853 A CN 112625853A
Authority
CN
China
Prior art keywords
apple pear
vinegar
tricholoma matsutake
flavor
pear
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.)
Pending
Application number
CN202011376032.3A
Other languages
Chinese (zh)
Inventor
郭志鹏
马建芳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yanbian Longjing Hongshun Biotechnology Co ltd
Original Assignee
Yanbian Longjing Hongshun Biotechnology Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Yanbian Longjing Hongshun Biotechnology Co ltd filed Critical Yanbian Longjing Hongshun Biotechnology Co ltd
Priority to CN202011376032.3A priority Critical patent/CN112625853A/en
Publication of CN112625853A publication Critical patent/CN112625853A/en
Pending legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof

Landscapes

  • 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)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention discloses a composite multi-flavor apple pear and tricholoma matsutake fruit vinegar and a brewing method thereof, and the brewing method comprises the following steps: 1) squeezing apple and pear; 2) carrying out alcohol fermentation on the apple pear juice to obtain apple pear fruit wine; 3) soaking the matsutake slices in apple pear fruit wine to obtain apple pear matsutake fruit wine; 4) acetic acid fermentation; 5) smoking; 6) pouring vinegar; 7) and (5) ageing. The invention adopts liquid apple pear tricholoma matsutake fruit wine to participate in the solid-state acetic fermentation process, so that fruity substances and nutritional ingredients in tricholoma matsutake fungi in the acetic fermentation process are greatly integrated into grain substance vinegar mash. In the vinegar spraying process, the apple pear tricholoma matsutake vinegar is extracted, the nutrition in the apple pear tricholoma matsutake is greatly reserved, the nutritional ingredients are introduced into the vinegar, and the prepared apple pear tricholoma matsutake multi-flavor fruit vinegar has the special compound flavor of fruits, fungi and aged vinegar cereals, is moderate in sour and sweet, fragrant and tasty, mellow in taste and fragrant in aftertaste.

Description

Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method
Technical Field
The invention relates to the technical field of fruit vinegar, and particularly relates to compound multi-flavor apple pear tricholoma matsutake fruit vinegar and a brewing method thereof.
Background
At present, Shanxi mature vinegar has a long history, is influenced by the original production region, has unique flavor and is long-standing in the global condiment industry, the functional index total flavone content standard in the Shanxi mature vinegar is not lower than 60mg/100g, and in recent years, flavonoids with strong antioxidation and free radical elimination effects are emphatically emphasized due to the development of free radical life science. The flavonoid is involved in metabolism of phosphoric acid and arachidonic acid, phosphorylation of protein, transfer of calcium ion, scavenging of free radical, enhancing antioxidant activity, oxidation reduction, chelation and gene expression. Their health benefits are: anti-inflammation, anti-allergy, inhibiting bacteria, inhibiting parasite, inhibiting virus, preventing and treating liver disease, preventing and treating vascular embolism, preventing and treating cardiovascular disease and cerebrovascular disease, anti-tumor, anti-chemical poison, etc. The bioflavonoid from natural sources has small molecular weight, can be quickly absorbed by a human body, can pass through a blood brain barrier and enter adipose tissues, and further embodies the following functions: it has effects in protecting body from radiation, relieving fatigue, protecting blood vessel, preventing arteriosclerosis, dilating capillary vessel, promoting microcirculation, activating brain and other organ cells, resisting fat oxidation, and resisting aging.
The average weight of single apple pear is 250 g, the maximum fruit is more than 800 g, the pulp is crisp and juicy, the taste is fragrant and tasty, the stone cells are few, and the content of soluble solid matter reaches 11-13%. Every 100g of fruit pulp contains 0.1 g of protein, 0.1 g of fat, 12 g of carbohydrate, 5 mg of calcium, 6 mg of phosphorus, 0.2 mg of iron, 0.01 mg of carotene, 0.01 mg of thiamine, 0.2 mg of nicotinic acid, 3 mg of ascorbic acid and other necessary nutrient substances for human bodies, has the health-care functions of eliminating dampness and strengthening spleen, softening blood vessels, harmonizing stomach, preventing vomiting and stopping diarrhea, eliminating phlegm and relieving cough and the like, and is praised as 'health-care food' and 'functional food' by nutriologists.
The tricholoma matsutake mushroom has thick meat, fragrance and delicious taste, and is a rare wild edible mushroom. Tricholoma matsutake contains protein, fat and various amino acids, and contains 8 kinds of amino acids essential to human body. Vitamin b1, b2, c and pp are also included. It can be used as food material or medicinal material, and has high nutritive value and special medicinal effect. According to many documents in the past, the tricholoma matsutake has the effects of strengthening the body, benefiting intestines and stomach, relieving pain, regulating qi, reducing phlegm, expelling parasites and the like. Modern scientific research shows that the tricholoma matsutake also has special effects of treating diabetes, resisting cancer and the like, and the hot water extract of the fruit body of the tricholoma matsutake has the inhibition rates of 91.8 percent and 70 percent on the white mouse sarcoma 180 and the ehrlich cancer respectively. The matsutake is rich in nutrition and is the king of the wild mushroom. The Tricholoma matsutake polysaccharide has effects of enhancing organism oxidation resistance, scavenging excessive free radicals, reducing peroxidation degree of tissue cells, improving immunity, and resisting aging. In addition, the tricholoma matsutake has the effects of beautifying and whitening, melanin is a main factor for determining skin color, tyrosinase is a key enzyme for synthesizing the melanin, and the tricholoma matsutake crude polysaccharide in the tricholoma matsutake has a good inhibition effect on the tyrosinase, and can achieve the purpose of whitening the skin by intervening the generation process of melanin deposition.
The fruit vinegar belongs to a product with high nutritive value and health care function, and is widely loved by people. Nowadays, research on fruit vinegar is more and more, but the existing fruit vinegar is made of a single kind of fruit, so that the nutritional ingredients are single.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the compound multi-flavor apple pear and tricholoma matsutake fruit vinegar and the brewing method thereof, wherein the nutrient components in apple pears and tricholoma matsutake are mixed with the mineral substances in old vinegar, so that the multi-flavor vinegar is richer in nutrition and has more balanced components. And has the unique composite flavor of apple pear tricholoma matsutake and mature vinegar, moderate sweet and sour taste and delicate fragrance.
The purpose of the invention is realized by adopting the following technical scheme:
a brewing method of compound multi-flavor apple pear and tricholoma matsutake fruit vinegar comprises the following steps:
1) cleaning apple pear, crushing, pulping, and filtering to obtain apple pear juice;
2) inoculating activated yeast into the apple pear juice obtained in the step 1), uniformly stirring, and carrying out alcoholic fermentation to obtain apple pear fruit wine;
3) slicing fresh tricholoma matsutake, and adding the sliced tricholoma matsutake into the apple pear fruit wine obtained in the step 2) for brewing, so that the nutritional ingredients of the tricholoma matsutake are blended into the apple pear juice wine to obtain the apple pear tricholoma matsutake fruit wine;
4) taking out apple pear tricholoma matsutake fruit wine, adding rice hulls and bran to mix with fermented grains, and inoculating natural acetic acid bacteria to ferment to obtain vinegar fermented grains; the fermented grains of vinegar are generally called white grains.
5) Putting the vinegar residue obtained in the step 4) into a smoking pool for smoking to obtain smoked residue; during smoking, the temperature of the smoking fire is uniform by stirring the materials in sequence every day.
6) Putting the smoked grains obtained in the step 5) into a vinegar spraying pool, and extracting vinegar liquid in the smoked grains;
7) and (3) putting the vinegar liquid obtained in the step 6) into a ageing pool for ageing to obtain the compound multi-flavor apple pear and pine mushroom fruit vinegar.
The invention discloses a compound multi-flavor apple pear and tricholoma matsutake fruit vinegar, which is a preparation method of a compound multi-flavor apple pear and tricholoma matsutake fruit vinegar with homology of medicine and food by taking apple pears as raw materials to carry out alcoholic fermentation, brewing fresh tricholoma matsutake by apple pear wine, and taking the prepared multi-flavor apple pear and tricholoma matsutake fruit wine into the processes of acetic fermentation, smoking, vinegar pouring, aging and other old vinegar fermentation processes.
Further, in the step 1), sucrose is added into the apple pear juice.
Further, in the step 3), the mass ratio of the apple pear juice to the fresh pine mushroom slices is 3: 1.
further, in the step 3), the soaking time is more than one month.
And further, in the step 4), the addition amount of the bran is 110-140% of the apple pear juice.
Further, in the step 4), the acetic acid fermentation time is 9-13 days.
And further, in the step 4), inoculating natural acetic acid bacteria, and then carrying out fire inoculation, wherein 3-4 days after fire inoculation, acetic acid fermentation enters a vigorous period, and the temperature reaches more than 45 ℃.
Further, in the step 5), stirring is carried out every day during smoking, the smoking temperature is uniform, the smoking temperature is 85-95 ℃, and the highest temperature can be reached to 95 ℃ in the third day of smoking generally.
Still further, in the step 7), the aging time is more than six months.
A compound multi-flavor apple pear and pine mushroom fruit vinegar is prepared by the brewing method.
Compared with the prior art, the invention has the beneficial effects that:
the invention adopts liquid apple pear tricholoma matsutake fruit wine to participate in the solid-state acetic fermentation process, so that fruity substances and nutritional ingredients in tricholoma matsutake fungi in the acetic fermentation process are greatly integrated into grain substance vinegar mash. In the vinegar spraying process, the apple pear tricholoma matsutake vinegar is extracted, the nutrition in the apple pear tricholoma matsutake is greatly reserved, the nutritional ingredients are introduced into the vinegar, and the prepared apple pear tricholoma matsutake multi-flavor fruit vinegar has the special compound flavor of fruits, fungi and aged vinegar cereals, is moderate in sour and sweet, fragrant and tasty, mellow in taste and fragrant in aftertaste. It has rich and balanced nutrients, and has the functions of regulating and strengthening body's immunity, invigorating brain, benefiting kidney, softening blood vessel, preventing and resisting cancer, etc. Simple operation, large taste change and easy popularization.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
A brewing method of compound multi-flavor apple pear and tricholoma matsutake fruit vinegar comprises the following steps:
1) cleaning 420g of apple pears, crushing, pulping, filtering to obtain 300g of apple pear juice, adding sucrose into the apple pear juice, and adjusting sweetness;
2) inoculating activated yeast into the apple pear juice obtained in the step 1), uniformly stirring, and carrying out alcoholic fermentation for 10 days to obtain apple pear fruit wine; wherein the inoculation amount of the microzyme is 0.18 g/L;
3) slicing 100g of fresh tricholoma matsutake, adding the sliced fresh tricholoma matsutake into the apple pear fruit wine obtained in the step 2), and soaking for 30 days to enable the nutritional ingredients of the tricholoma matsutake to be blended into the apple pear juice wine to obtain the apple pear tricholoma matsutake fruit wine;
4) taking out apple pear tricholoma matsutake fruit wine, adding 120g of rice hull and 560g of bran, mixing the fruit wine with fermented grains, inoculating natural acetic acid bacteria, and then conducting fire connection, wherein 3-4 days after fire connection, acetic acid fermentation enters a vigorous stage, the temperature is over 45 ℃, and the acetic acid fermentation time is 9 days, so as to obtain vinegar fermented grains; the fermented grains of vinegar are generally called white grains. Wherein the inoculation amount of the natural acetic acid bacteria is 0.15 g/L.
5) Putting the vinegar residue obtained in the step 4) into a smoking pool for smoking, stirring every day during smoking, wherein the smoking temperature is uniform, and the highest temperature can be up to 95 ℃ in the third day of smoking to obtain smoked wine;
6) putting the smoked grains obtained in the step 5) into a vinegar spraying pool, and extracting vinegar liquid in the smoked grains;
7) putting the vinegar liquid obtained in the step 6) into a ageing pool for ageing for 6 months to obtain the compound multi-flavor apple pear and pine mushroom fruit vinegar.
Example 2
A brewing method of compound multi-flavor apple pear and tricholoma matsutake fruit vinegar comprises the following steps:
1) cleaning 600g of apple pears, crushing, pulping, filtering to obtain apple pear juice, adding sucrose into the apple pear juice, and adjusting sweetness;
2) inoculating activated yeast into the apple pear juice obtained in the step 1), uniformly stirring, and carrying out alcoholic fermentation for 4 days to obtain apple pear fruit wine; wherein the inoculation amount of the microzyme is 0.20 g/L;
3) slicing 200g of fresh tricholoma matsutake, adding the sliced fresh tricholoma matsutake into the apple pear fruit wine obtained in the step 2), and soaking for 40 days to enable the nutritional ingredients of the tricholoma matsutake to be blended into the apple pear juice wine to obtain the apple pear tricholoma matsutake fruit wine;
4) taking out apple pear tricholoma matsutake fruit wine, adding 100g of rice hull and 880g of bran, mixing the fruit wine with fermented grains, inoculating natural acetic acid bacteria, and then conducting fire connection, wherein 3-4 days after fire connection, acetic acid fermentation enters a vigorous stage, the temperature is over 45 ℃, and the acetic acid fermentation time is 13 days, so as to obtain vinegar fermented grains; the fermented grains of vinegar are generally called white grains. Wherein the inoculation amount of the natural acetic acid bacteria is 0.15 g/L.
5) Putting the vinegar residue obtained in the step 4) into a smoking pool for smoking, stirring every day during smoking, wherein the smoking temperature is uniform, and the highest temperature can be up to 95 ℃ in the third day of smoking to obtain smoked wine;
6) putting the smoked grains obtained in the step 5) into a vinegar spraying pool, and extracting vinegar liquid in the smoked grains;
7) putting the vinegar liquid obtained in the step 6) into a ageing pool for ageing for 1 year to obtain the compound multi-flavor apple pear and pine mushroom fruit vinegar.
Comparative example 1
The specific steps and raw materials are basically the same as those in example 1, except that: slicing fresh Tricholoma matsutake, and directly fermenting with apple pear juice.
Comparative example 2
The specific steps and raw materials are basically the same as those in example 1, except that: no rice hull and bran are added in the acetic fermentation, and the subsequent steps of smoking, vinegar spraying and aging are not needed. Only natural acetic acid bacteria are added in the acetic acid fermentation for fermentation.
Performance test and Effect evaluation
Firstly, the content of active ingredients in fruit vinegar is as follows: the liquid chromatography is adopted to detect the tricholoma matsutake polysaccharides, proteins and flavones in the fruit vinegar of the example 1 and the comparative examples 1-2, and the following table is shown:
TABLE 1 active ingredient content in example 1 and comparative examples 1 to 2
Sample set Tricholoma matsutake polysaccharide mg/g Protein mg/g Flavone mg/g
Example 1 315 25 77
Comparative example 1 281 20 72
Comparative example 2 308 12 60
Secondly, the contents of total acid, non-volatile acid and soluble salt-free solid in the fruit vinegar of the example 1 and the fruit vinegar of the comparative examples 1-2 are detected, and the table is as follows:
TABLE 2 physicochemical indices of fruit Vinegars of example 1 and comparative examples 1-2
Figure BDA0002807236560000071
Thirdly, please give 40 subjects taste the fruit vinegar of example 1 and the fruit vinegar of comparative examples 1-2 respectively, taste one product, rinse three times with purified water, taste the next product, and evaluate as follows:
TABLE 3 organoleptic evaluation of the fruit Vinegars of example 1 and comparative examples 1-2
Figure BDA0002807236560000072
Figure BDA0002807236560000081
According to the data in the table 1, the polysaccharides, proteins and flavonoids of the compound multi-flavor apple pear and pine mushroom fruit vinegar pine mushroom prepared by the brewing method are higher than those of the comparative examples 1 and 2. In comparative example 1, pine mushroom pieces and apple pear juice are directly mixed and subjected to alcohol fermentation, while in example 1, the apple pear juice is subjected to alcohol fermentation to form apple pear fruit wine, the pine mushroom pieces are added for brewing, and the extracted pine mushroom polysaccharide is obviously higher than that in comparative example 1. Since the comparative example 2 adopts a preparation method of common fruit vinegar, and the example 1 adopts a brewing process of mature vinegar, the fruity substances and the nutrient components in the tricholoma matsutake fungi in the acetic acid fermentation process are greatly blended into the fermented grain substance of the cereal material, so that the protein and the flavonoid are higher than those in the comparative example 2.
According to the data in the table 2, the contents of acetic acid and lactic acid in the fruit vinegar of the example 1 are higher than those in the comparative examples 1 and 2, and the contents of acetic acid and lactic acid are increased, so that the taste of the compound multi-flavor apple pear tricholoma matsutake fruit vinegar is more mellow and softer.
As can be seen from the data in Table 3, the fruit vinegar of example 1 has better taste than those of comparative examples 1 and 2, and the compound multi-flavor apple pear and pine mushroom fruit vinegar prepared in example 1 has the unique compound flavors of fruits, fungi and aged vinegar cereals, is moderate in sour and sweet taste, fragrant and refreshing, mellow in taste and fragrant in aftertaste
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.

Claims (10)

1. A brewing method of compound multi-flavor apple pear tricholoma matsutake fruit vinegar is characterized by comprising the following steps:
1) cleaning apple pear, crushing, pulping, and filtering to obtain apple pear juice;
2) inoculating activated yeast into the apple pear juice obtained in the step 1), uniformly stirring, and carrying out alcoholic fermentation to obtain apple pear fruit wine;
3) slicing fresh tricholoma matsutake, and adding the sliced tricholoma matsutake into the apple pear fruit wine obtained in the step 2) for brewing to obtain apple pear tricholoma matsutake fruit wine;
4) taking the apple pear tricholoma matsutake fruit wine obtained in the step 3), adding rice hulls and bran to mix with fermented grains, and inoculating natural acetic acid bacteria to ferment to obtain vinegar fermented grains;
5) putting the vinegar residue obtained in the step 4) into a smoking pool for smoking to obtain smoked residue;
6) putting the smoked grains obtained in the step 5) into a vinegar spraying pool, and extracting vinegar liquid in the smoked grains;
7) and (3) putting the vinegar liquid obtained in the step 6) into a ageing pool for ageing to obtain the compound multi-flavor apple pear and pine mushroom fruit vinegar.
2. The brewing method of compound multi-flavor apple pear and tricholoma matsutake fruit vinegar according to claim 1, wherein in the step 1), sucrose is added into the apple pear juice.
3. The brewing method of the compound multi-flavor apple pear and tricholoma matsutake fruit vinegar as claimed in claim 1, wherein in the step 3), the mass ratio of the apple pear juice to the fresh tricholoma matsutake slices is 3: 1.
4. the brewing method of compound multi-flavor apple pear and pine mushroom fruit vinegar as claimed in claim 1, wherein in the step 3), the brewing time is more than one month.
5. The brewing method of the compound multi-flavor apple pear and tricholoma matsutake fruit vinegar according to claim 1, wherein in the step 4), the addition amount of the bran is 110-140% of the apple pear juice.
6. The brewing method of compound multi-flavor apple pear and pine mushroom fruit vinegar as claimed in claim 1 or 5, wherein in the step 4), the acetic fermentation time is 9-13 days.
7. The brewing method of compound multi-flavor apple pear and pine mushroom fruit vinegar as claimed in claim 1, wherein in the step 4), after inoculating natural acetic acid bacteria, the temperature is above 45 ℃.
8. The brewing method of the compound multi-flavor apple pear and pine mushroom fruit vinegar as claimed in claim 1, wherein in the step 5), the smoking is carried out by stirring every day, and the smoking temperature is 85-95 ℃.
9. The brewing method of compound multi-flavor apple pear and pine mushroom fruit vinegar as claimed in claim 1, wherein the aging time in step 7) is more than six months.
10. A compound multi-flavor apple pear and tricholoma matsutake fruit vinegar, which is prepared by the brewing method according to any one of claims 1 to 9.
CN202011376032.3A 2020-11-30 2020-11-30 Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method Pending CN112625853A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202011376032.3A CN112625853A (en) 2020-11-30 2020-11-30 Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202011376032.3A CN112625853A (en) 2020-11-30 2020-11-30 Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method

Publications (1)

Publication Number Publication Date
CN112625853A true CN112625853A (en) 2021-04-09

Family

ID=75306967

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202011376032.3A Pending CN112625853A (en) 2020-11-30 2020-11-30 Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method

Country Status (1)

Country Link
CN (1) CN112625853A (en)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1113947A (en) * 1994-05-25 1995-12-27 耿正祥 Lacebark pine fungus wine and its preparation
CN1150176A (en) * 1996-09-25 1997-05-21 杨光辉 Pine mushroom rice wine and compounding method thereof
JP2002017335A (en) * 2000-06-30 2002-01-22 Yukiguni Maitake Co Ltd Vinegar obtained by using mushroom as raw material
CN101485455A (en) * 2009-02-13 2009-07-22 耿兆华 Method for making pine mushroom wine
CN104738762A (en) * 2013-12-25 2015-07-01 青岛休闲食品有限公司 Apple-pear fruit vinegar beverage brewing process
CN106107301A (en) * 2016-08-03 2016-11-16 吉林医药学院 Auricularia apple and pear juice bland and preparation method thereof
CN109043325A (en) * 2018-09-17 2018-12-21 河南神茸帝菌生物技术有限责任公司 A kind of edible composite bacterium powder
CN109055167A (en) * 2018-08-01 2018-12-21 山西老陈壹号生物科技有限公司 A kind of preparation method of compound haw fruit vinegar

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1113947A (en) * 1994-05-25 1995-12-27 耿正祥 Lacebark pine fungus wine and its preparation
CN1150176A (en) * 1996-09-25 1997-05-21 杨光辉 Pine mushroom rice wine and compounding method thereof
JP2002017335A (en) * 2000-06-30 2002-01-22 Yukiguni Maitake Co Ltd Vinegar obtained by using mushroom as raw material
CN101485455A (en) * 2009-02-13 2009-07-22 耿兆华 Method for making pine mushroom wine
CN104738762A (en) * 2013-12-25 2015-07-01 青岛休闲食品有限公司 Apple-pear fruit vinegar beverage brewing process
CN106107301A (en) * 2016-08-03 2016-11-16 吉林医药学院 Auricularia apple and pear juice bland and preparation method thereof
CN109055167A (en) * 2018-08-01 2018-12-21 山西老陈壹号生物科技有限公司 A kind of preparation method of compound haw fruit vinegar
CN109043325A (en) * 2018-09-17 2018-12-21 河南神茸帝菌生物技术有限责任公司 A kind of edible composite bacterium powder

Similar Documents

Publication Publication Date Title
CN104263588B (en) Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material
CN102864062A (en) Banana fruit wine and preparation method thereof
Perumpuli et al. Vinegar: A functional ingredient for human health
CN104630010A (en) Nourishing healthcare wine and preparation method thereof
CN101407754A (en) Production process of black fungus rough rice vinegar
KR101133730B1 (en) Method for preparation of a functional drink having alcohol detoxification function
KR101716297B1 (en) Method drinks for prevent a metabolic syndrome that made by Hericium erinaceus extracts containing crude drugs extracts.
CN105331510A (en) Grape and purple yam vinegar
KR20160055292A (en) MANUFACTURE OF FERMENTED Allium hookeri FROM YEASTS AND NATURAL ENZYME AND PREPARATION OF COMBINED BEVERAGE FOR QUENCHING THIRST
KR100988378B1 (en) Manufacturing method of distilled alcohol using a wild pear
CN107307407A (en) A kind of fruit ferment drink
CN107201300A (en) A kind of Chinese chestnut red date fruit vinegar and preparation method thereof
CN110558541A (en) preparation method of clausena lansium and smoked plum chili sauce
KR102361992B1 (en) Broth for meat noodles, containing Shindari as Jeju's traditional fermented beverage, and its manufacturing method
CN112625853A (en) Composite multi-flavor apple pear and pine mushroom fruit vinegar and brewing method
CN104726320B (en) A kind of fig honey vinegar and preparation method
KR101662150B1 (en) Chokochujang using mulberry vinegar
CN114831304A (en) Hericium erinaceus-gordon euryale bird's nest porridge and preparation method thereof
KR100467526B1 (en) Lactic Acid Bacteria sikhe and manufacturing process
KR100559074B1 (en) Manufacturing method for red pepper vinegar
KR100628647B1 (en) Method of beverage using natural ferment water
KR20080068497A (en) Recipe of vinegar using red cayenne
KR102492573B1 (en) Noodle sauce and manufacturing method of the same
KR101662147B1 (en) Chokanjang using mulberry vinegar
CN112538411B (en) Compound seasoning tricholoma matsutake vinegar and brewing method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20210409