CN109022205A - A kind of solid state fermentation Xing Hui building yam wine and its preparation process - Google Patents
A kind of solid state fermentation Xing Hui building yam wine and its preparation process Download PDFInfo
- Publication number
- CN109022205A CN109022205A CN201810980299.XA CN201810980299A CN109022205A CN 109022205 A CN109022205 A CN 109022205A CN 201810980299 A CN201810980299 A CN 201810980299A CN 109022205 A CN109022205 A CN 109022205A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- yam
- building
- wine
- solid state
- 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
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000010563 solid-state fermentation Methods 0.000 title claims abstract description 20
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 83
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 83
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 83
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 83
- 240000007594 Oryza sativa Species 0.000 claims abstract description 30
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 240000005717 Dioscorea alata Species 0.000 claims abstract description 24
- 235000002723 Dioscorea alata Nutrition 0.000 claims abstract description 24
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims abstract description 24
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims abstract description 24
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims abstract description 24
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims abstract description 24
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 20
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 19
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 8
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 22
- 235000013339 cereals Nutrition 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 14
- 241000220225 Malus Species 0.000 claims description 11
- 235000011430 Malus pumila Nutrition 0.000 claims description 11
- 235000015103 Malus silvestris Nutrition 0.000 claims description 11
- 240000008790 Musa x paradisiaca Species 0.000 claims description 11
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 11
- 241000220324 Pyrus Species 0.000 claims description 11
- 238000004821 distillation Methods 0.000 claims description 11
- 235000015277 pork Nutrition 0.000 claims description 11
- 239000004927 clay Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 244000179970 Monarda didyma Species 0.000 claims description 7
- 235000010672 Monarda didyma Nutrition 0.000 claims description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 235000021017 pears Nutrition 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 7
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 230000003796 beauty Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 230000008595 infiltration Effects 0.000 abstract 1
- 238000001764 infiltration Methods 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 150000004676 glycans Chemical class 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- FMGSKLZLMKYGDP-USOAJAOKSA-N dehydroepiandrosterone Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4[C@@H]3CC=C21 FMGSKLZLMKYGDP-USOAJAOKSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- VYFYYTLLBUKUHU-UHFFFAOYSA-N dopamine Chemical compound NCCC1=CC=C(O)C(O)=C1 VYFYYTLLBUKUHU-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000003163 gonadal steroid hormone Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- VAJVDSVGBWFCLW-UHFFFAOYSA-N 3-Phenyl-1-propanol Chemical compound OCCCC1=CC=CC=C1 VAJVDSVGBWFCLW-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- SGNBVLSWZMBQTH-FGAXOLDCSA-N Campesterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@H](C(C)C)C)C)CC4)CC3)CC=2)CC1 SGNBVLSWZMBQTH-FGAXOLDCSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- QUSNBJAOOMFDIB-UHFFFAOYSA-N Ethylamine Chemical compound CCN QUSNBJAOOMFDIB-UHFFFAOYSA-N 0.000 description 1
- BTEISVKTSQLKST-UHFFFAOYSA-N Haliclonasterol Natural products CC(C=CC(C)C(C)(C)C)C1CCC2C3=CC=C4CC(O)CCC4(C)C3CCC12C BTEISVKTSQLKST-UHFFFAOYSA-N 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- DYUQAZSOFZSPHD-UHFFFAOYSA-N Phenylpropyl alcohol Natural products CCC(O)C1=CC=CC=C1 DYUQAZSOFZSPHD-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 210000001643 allantois Anatomy 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000003098 androgen Substances 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 229910052788 barium Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- SGNBVLSWZMBQTH-PODYLUTMSA-N campesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](C)C(C)C)[C@@]1(C)CC2 SGNBVLSWZMBQTH-PODYLUTMSA-N 0.000 description 1
- 235000000431 campesterol Nutrition 0.000 description 1
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical class OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229960003638 dopamine Drugs 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229910052745 lead Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000007269 microbial metabolism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 229940075949 niacin 3 mg Drugs 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of solid state fermentation Xing Hui building yam wine and its preparation processes, belong to food processing technology field.Yam wine of the present invention, chooses favour building Chinese yam and ganoderma lucidum Chinese yam is primary raw material, and collocation sorghum, glutinous rice, wheat are auxiliary material, are packed into special pit, and solid state fermentation is made.The present invention cooks the excessive easy to knot groups of rear viscosity problem not easy to ferment for Chinese yam, using the method for liquor tailing infiltration Chinese yam raw material, reduces material viscosity, while remaining the nutritional ingredient in Chinese yam to the maximum extent.Thus obtained favour building yam wine, stay in grade not only have the makings fragrance of traditional liquor, but also remain the nutriment in favour building Chinese yam and ganoderma lucidum Chinese yam, have effects that strengthening spleen and nourishing stomach, defaecation beauty treatment, nourishment for vitality.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of solid state fermentation Xing Hui building yam wine and its preparation work
Skill.
Background technique
Favour building Chinese yam originates in the village Hui Lou of the township Dian Ji of Shangqiu City Yucheng County of Henan Province, is tribute between bright Wanli year year, is sealed
For " a product Chinese yam ", it is one of eastern four big specialties in Henan, has more than 400 years cultivation histories away from the present.Favour building Chinese yam is commonly called as " small red skin ",
It is about 7.5cm, stem tuber head and the tail are uniformly, slightly flat, color of the leather is ruddy, yellowish pink is milky white, sweet in flavor, mild-natured, and eating mouth feel is unique, medicinal and battalion
It is high to support value.With China compared with other most yam varieties, the nutrient composition content of favour building Chinese yam has a clear superiority.Hui Lou
Polysaccharide, starch, content of reducing sugar in Chinese yam is obviously higher compared with Henan Jiaozuo RHIIZOMA DIOSCOREAE from Henan of China and Shandong Dan County Chinese yam.Favour building Chinese yam block
The mass fraction of polysaccharide average out to 55.6g/kg of stem is higher than Chinese yam polysaccharide by 44.8%；The starch quality score of favour building Chinese yam stem tuber
It is the 131.2% of Wen County RHIIZOMA DIOSCOREAE from Henan of China for 208.5g/kg, the 153.1% of Shandong list Chinese yam；Reduced sugar quality in favour building Chinese yam stem tuber
Score is 13.5g/kg, is the 187.5% of 190.1% and Dan County Chinese yam of Wen County RHIIZOMA DIOSCOREAE from Henan of China.Favour building potato white matter content is extremely
Abundant, protein quality score is 77.2g/kg in favour building Chinese yam stem tuber, is higher than RHIIZOMA DIOSCOREAE from Henan of China (75.5g/kg).Favour building Chinese yam stem tuber
In contain 17 kinds of amino acid, favour building Chinese yam amino acid total mass fraction is 97.9g/kg, and RHIIZOMA DIOSCOREAE from Henan of China amino acid total mass fraction
90.9g/kg.Favour building Chinese yam essential amino acid type is more complete and content is higher, contains 7 kinds of essential amino acids, respectively phenylpropyl alcohol
Propylhomoserin, lysine, leucine, isoleucine, threonine, valine, methionine；Also contain baby's essential amino acid --- smart ammonia
Acid and histidine.In terms of mineral matter element, in favour building Chinese yam and RHIIZOMA DIOSCOREAE from Henan of China containing the macroelements such as Ca, Mg, P and Cu, Zn,
The microelements such as Pb, Cr, Li, Sr, Co, Mn, Fe.But the matter such as Ca, Fe, Zn, Cu, Ni, Ba, Sr, Li, Mn in favour building Chinese yam
Amount score is apparently higher than RHIIZOMA DIOSCOREAE from Henan of China.In addition, containing multivitamin in favour building Chinese yam, such as VC40mg/kg, thiamine 0.8mg/
Kg, riboflavin 0.2mg/kg, niacin 3mg/kg, carrotene 0.2mg/kg etc..Chinese yam also contains saponin(e, choline, allantois in favour building
Element, dopamine, hydrochloric acid Chinese yam alkali, 3,4- dihydroxy benzenes ethamine, polyphenol oxidase, cholesterol, ergosterol, campesterol, fruit
Glue, polyphenol oxidase isoreactivity ingredient.
Ganoderma lucidum Chinese yam is the rare Chinese yam new varieties of food, medicine dual-purpose, and cultivated area constantly expands in recent years.In ganoderma lucidum Chinese yam
Containing the DHEA(youth factor abundant), it is extremely important a kind of movable substance in human life activity, is cyclopentanoperhy drophenanthrene
Obtain a kind of derivative.Cyclopentanoperhy drophenanthrene is that cortex hormone of aadrenaline and sex hormone (female, androgen) obtain basic structure in human body.
Primary healthcare effect of DHEA is anti-aging, enhancing immune function and improvement sexual function.Its health-care effect obtain mechanism be can basis
Body needs to be converted into male sex hormone or female hormone, the hormonal imbalance as caused by aging and disease is supplemented, to make one
Vigorous energy is kept, the ability of disease is resisted in enhancing.Ganoderma lucidum Chinese yam often eats and can play tonifying spleen and stomach, reduces blood pressure and blood
Effect that is sugared, antitumor and delaying senescence, it is that people like that existing important edible value has important value medical health care again
Chinese yam in treasure and the good vegetable of cuisines, at home and abroad market is popular.Ganoderma lucidum Chinese yam and iron rod yam, Chinese yam rhizome or its
He compares Chinese yam, and ganoderma lucidum Chinese yam polysaccharide, protein content are high by 50%.
Chinese yam is classified as top grade by Shennong's Herbal, and calling it, " main strong middle qi-restoratives, removes fever and chills perverse trend, tonifying middle-Jiao and Qi power, long flesh
Meat, long term usage are clear-headed and clear-sighted ".Compendium of Material Medica thinks, Chinese yam can " kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery change paralysed saliva, moistens fur ".Closely
In generation, is the study found that Chinese yam also has anti-aging, hypoglycemic, promotion immune function, reducing blood lipid, antitumor and other effects.
In recent years, health-care white spirit processing industry is relatively active, and the exploitation of yam wine mainly with impregnate based on, utilize
Chinese yam directly carries out the relatively fewer at home and abroad of fermenting and producing as raw material.The fermentation of Chinese yam has bright compared with directly eating
Aobvious advantage, Chinese yam wine fermentation can not only retain the nutriment in Chinese yam, but also pass through the effect of yeast in fermentation process,
So that many benefit materials containing microbial metabolism synthesis in wine, highly beneficial to the health of human body.But there is presently no
Using favour building Chinese yam and ganoderma lucidum Chinese yam as the fermented wine of raw material.
Summary of the invention
The purpose of the invention is to make full use of the nutritional ingredient in favour building Chinese yam and ganoderma lucidum Chinese yam, and the one kind provided
With healthcare functions such as strengthening spleen and nourishing stomach, defaecation beauty treatment, nourishment for vitality, using favour building Chinese yam and ganoderma lucidum Chinese yam as the fermentation of primary raw material
Wine and its preparation process.
The object of the present invention is achieved like this: a kind of preparation process of the building solid state fermentation Xing Hui yam wine, including as follows
Step:
1), example in mass ratio, takes the favour building Chinese yam of 25-40 mass parts and the ganoderma lucidum Chinese yam of 15-30 mass parts, cooks, chopping booth
The liquor tailing for being lower than 42 degree when opening the fermented grain distillation for cooling down and 10-15 mass parts being added to room temperature under retention, stirs and evenly mixs；
2), example in mass ratio, takes the sorghum of 10-15 mass parts and the wheat of 10-15 mass parts, is crushed with pulverizer；
3), example in mass ratio takes the glutinous rice of 15-30 mass parts, and the water of 30-60 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 100-120min, taking-up is spread out
It cools down to room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, fermentation temperature is controlled at 15-20 DEG C,
Post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
The present invention further, after the sorghum and wheat are crushed, crosses 16-20 mesh.
Further, favour building Chinese yam and ganoderma lucidum Chinese yam select fresh Chinese yam produced in that year to the present invention.
Further, the fermentation temperature is 16.5 DEG C to the present invention.
Further, the pit is by smashed bergamot pear, banana, apple, shredded pork and rice chaff, with clay to the present invention
It stirs and evenly mixs, block is made.
The present invention further, the bergamot pear, banana, apple, the mixture of shredded pork and rice chaff and the clay matter
Amount is than being 1:199.
The invention also includes the favour building yam wines being prepared according to any of the above-described preparation process.
The present invention selects process for solid state fermentation to prepare favour building yam wine, firstly, the condition of culture that solid state fermentation uses is opposite
Extensive, culture medium only needs fairly simple pre-processing；Secondly, industrial capital investment is smaller, especially in industry
It is few to produce early investment, is conducive to large-scale production；In addition, the properties of product of solid state fermentation environment preferably and when industrial production
It pollutes smaller, is more advantageous to biological cycle.Favour building Chinese yam and ganoderma lucidum Chinese yam have the characteristics that boil in plain water not rotten, and there are also big after cooking
Chinese yam mucus is measured, it is easily agglomerating, it is unfavorable for fermenting.To solve this problem, after fermented grain being distilled, the tail wine lower than 42 degree is collected
Get up, be added in the Chinese yam cooked, can effectively disperse Chinese yam, is conducive to fermentation and carries out, while remaining micro- in tail wine
The nutrients such as raw element, minerals, the yam wine stay in grade thus prepared, aroma is mellow, can also retain mountain to the maximum extent
Nutritional ingredient in medicine.Glutinous rice plus water grinding are slurried, is sprayed on raw material, on the one hand can prevent glutinous rice from cooking rear tacky knot
On the other hand group minimizes polished glutinous rice grain degree, it is ensured that material is sufficiently mixed, and is conducive to fermentation and is carried out.The present invention
Using fresh Chinese yam produced in that year as raw material, because of the content of starch highest of fresh Chinese yam, as storage time increases starch
Content is on a declining curve, and content of starch reduction will lead to distillation yield reduction.But fresh Chinese yam moisture content is high, influences to send out
The quality of wine after ferment, therefore Chinese yam is steamed using 2 times in the present invention, 2 sunnings to reduce moisture content in Chinese yam, guarantee
Wine quality.The pit that the present invention uses is after mixing bergamot pear, banana, apple, shredded pork, rice chaff and foundry loam, to be built into brick, is built
It makes.The organic matter being added in pit raw material is conducive to the growth of microorganism in pit, is practiced by many years, is thus fermented
Yam wine obtained, cellar aroma flavoring is strong, sweet-smelling, without miscellaneous taste peculiar smell.The building solid state fermentation Xing Hui of the present invention yam wine, no
The only makings fragrance of traditional liquor, and remain the nutriment in favour building Chinese yam and ganoderma lucidum Chinese yam, have strengthening spleen and nourishing stomach,
The effect of defaecation beauty treatment, nourishment for vitality.
Specific embodiment
The present invention will be further explained with reference to the examples below.
Embodiment 1
A kind of building solid state fermentation Xing Hui yam wine, preparation process include the following steps:
1) fresh favour building Chinese yam and ganoderma lucidum Chinese yam produced in that year, are taken, takes 25 mass parts and 15 mass parts respectively in mass ratio,
30min is steamed under 0.12MPa high pressure, being lower than under retention when the fermented grain distillation for cooling down and 10 mass parts being added to room temperature is spread in chopping out
42 degree of liquor tailing, stirs and evenly mixs；
2), example in mass ratio, takes the sorghum of 10 mass parts and the wheat of 10 mass parts, crushed 16 meshes with pulverizer；
3), example in mass ratio takes the glutinous rice of 15 mass parts, and the water of 30 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 100min, taking-up, which is spread out, to be cooled down
To room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, pit is by the perfume (or spice) of smashed equivalent
Pears, banana, apple, shredded pork and rice chaff, stir and evenly mix with clay, and block is made, bergamot pear, banana, apple, shredded pork and rice chaff
Mixture and the mass ratio of clay be 1:199, fermentation temperature control is at 15 DEG C, and post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
Embodiment 2
A kind of building solid state fermentation Xing Hui yam wine, preparation process include the following steps:
1) fresh favour building Chinese yam and ganoderma lucidum Chinese yam produced in that year, are taken, respectively takes 30 mass parts in mass ratio, under 0.12MPa high pressure
35min is steamed, the liquor tailing for being lower than 42 degree when the fermented grain distillation for cooling down and 12 mass parts being added to room temperature is spread in chopping out under retention is stirred
Mix mixing；
2), example in mass ratio, takes the sorghum of 13 mass parts and the wheat of 13 mass parts, crushed 18 meshes with pulverizer；
3), example in mass ratio takes the glutinous rice of 20 mass parts, and the water of 40 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 110min, taking-up, which is spread out, to be cooled down
To room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, pit is by the perfume (or spice) of smashed equivalent
Pears, banana, apple, shredded pork and rice chaff, stir and evenly mix with clay, and block is made, bergamot pear, banana, apple, shredded pork and rice chaff
Mixture and the mass ratio of clay be 1:199, fermentation temperature control is at 16.5 DEG C, and post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
Embodiment 3
A kind of building solid state fermentation Xing Hui yam wine, preparation process include the following steps:
1) fresh favour building Chinese yam and ganoderma lucidum Chinese yam produced in that year, are taken, takes 40 mass parts and 20 mass parts respectively in mass ratio,
40min is steamed under 0.12MPa high pressure, being lower than under retention when the fermented grain distillation for cooling down and 15 mass parts being added to room temperature is spread in chopping out
42 degree of liquor tailing, stirs and evenly mixs；
2), example in mass ratio, takes the sorghum of 15 mass parts and the wheat of 15 mass parts, crushed 20 meshes with pulverizer；
3), example in mass ratio takes the glutinous rice of 30 mass parts, and the water of 60 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 120min, taking-up, which is spread out, to be cooled down
To room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, pit is by the perfume (or spice) of smashed equivalent
Pears, banana, apple, shredded pork and rice chaff, stir and evenly mix with clay, and block is made, bergamot pear, banana, apple, shredded pork and rice chaff
Mixture and the mass ratio of clay be 1:199, fermentation temperature control is at 20 DEG C, and post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
Specific embodiment is to further explanation of the invention rather than limits, and is existed for those of ordinary skills
Further transformation is done in the case where not departing from substantive content of the present invention, and all these transformation all should belong to right appended by the present invention
It is required that protection scope.
Claims (7)
1. a kind of preparation process of the building solid state fermentation Xing Hui yam wine, which comprises the steps of:
1), example in mass ratio, takes the favour building Chinese yam of 25-40 mass parts and the ganoderma lucidum Chinese yam of 15-30 mass parts, cooks, chopping booth
The liquor tailing for being lower than 42 degree when opening the fermented grain distillation for cooling down and 10-15 mass parts being added to room temperature under retention, stirs and evenly mixs；
2), example in mass ratio, takes the sorghum of 10-15 mass parts and the wheat of 10-15 mass parts, is crushed with pulverizer；
3), example in mass ratio takes the glutinous rice of 15-30 mass parts, and the water of 30-60 mass parts is added, is ground into sticky rice syrup；
4), the material in step 1) and step 2 is mixed, sticky rice syrup obtained in step 3) is equably sprayed at above-mentioned object
In material, mix thoroughly；
5), the material that will be mixed in step 4) is fitted into steamer, is steamed while stirring, and after steaming 100-120min, taking-up is spread out
It cools down to room temperature；
6) it is admixed after, crushing yeast in the raw material of step 5) preparation, enters pit fermentation, fermentation temperature is controlled at 15-20 DEG C,
Post-fermentation is completed within 100 days, and fermented grain is made；
7), fermented grain loaded steamer is distilled, in such a way that decaptitating truncates, takes 42 degree of wine, i.e. finished wine, while continuing distillation and winning
Liquor tailing lower than 42 degree, for being mixed with the Chinese yam raw material cooked in step 1).
2. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 1 yam wine, which is characterized in that will be described
After sorghum and wheat are broken, 16-20 mesh is crossed.
3. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 1 yam wine, which is characterized in that the favour
Building Chinese yam and ganoderma lucidum Chinese yam select fresh Chinese yam produced in that year.
4. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 1 yam wine, it is characterised in that: the hair
Ferment temperature is 16.5 DEG C.
5. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 1 yam wine, it is characterised in that: the cellar
Pond is to stir and evenly mix smashed bergamot pear, banana, apple, shredded pork and rice chaff with clay, and block is made.
6. a kind of preparation process of the building solid state fermentation Xing Hui according to claim 5 yam wine, it is characterised in that: the perfume (or spice)
Pears, banana, apple, shredded pork and the mixture of rice chaff and the mass ratio of the clay are 1:199.
7. a kind of building solid state fermentation Xing Hui yam wine, which is characterized in that prepared by any one of claim 1-6 preparation process
It obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810980299.XA CN109022205A (en) | 2018-08-27 | 2018-08-27 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810980299.XA CN109022205A (en) | 2018-08-27 | 2018-08-27 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109022205A true CN109022205A (en) | 2018-12-18 |
Family
ID=64625121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810980299.XA Pending CN109022205A (en) | 2018-08-27 | 2018-08-27 | A kind of solid state fermentation Xing Hui building yam wine and its preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109022205A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370834A (en) * | 2018-12-21 | 2019-02-22 | 虞城县瑾永美贸易有限公司 | A kind of solid state fermentation type tree peony wine and its preparation process |
| WO2021031802A1 (en) * | 2019-08-20 | 2021-02-25 | 山西省农业科学院食用菌研究所 | Method for producing ganoderma lucidum, radix astragali and radix codonopsis series product, and ganoderma lucidum, radix astragali and radix codonopsis series product |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
| CN103805397A (en) * | 2014-02-25 | 2014-05-21 | 济南裕龙酒业有限公司 | Production process for Chinese yam wine |
| CN106834019A (en) * | 2017-04-01 | 2017-06-13 | 赵旭升 | Red date liquor and preparation method thereof |
| CN107057911A (en) * | 2016-12-09 | 2017-08-18 | 刘国和 | A kind of pit maintenance process |
| CN107699428A (en) * | 2017-11-20 | 2018-02-16 | 兴文县鸿云特色农业专业合作社 | A kind of preparation method of purple yam wine |
| KR20180032754A (en) * | 2016-09-22 | 2018-04-02 | 안동대학교 산학협력단 | Medium composition for enhancing alcohol fermentation comprising bulbils of yam and alcoholic beverage using the same |
-
2018
- 2018-08-27 CN CN201810980299.XA patent/CN109022205A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103255027A (en) * | 2013-04-28 | 2013-08-21 | 赵娇玲 | Chinese yam base liquor |
| CN103805397A (en) * | 2014-02-25 | 2014-05-21 | 济南裕龙酒业有限公司 | Production process for Chinese yam wine |
| KR20180032754A (en) * | 2016-09-22 | 2018-04-02 | 안동대학교 산학협력단 | Medium composition for enhancing alcohol fermentation comprising bulbils of yam and alcoholic beverage using the same |
| CN107057911A (en) * | 2016-12-09 | 2017-08-18 | 刘国和 | A kind of pit maintenance process |
| CN106834019A (en) * | 2017-04-01 | 2017-06-13 | 赵旭升 | Red date liquor and preparation method thereof |
| CN107699428A (en) * | 2017-11-20 | 2018-02-16 | 兴文县鸿云特色农业专业合作社 | A kind of preparation method of purple yam wine |
Non-Patent Citations (1)
| Title |
|---|
| 侯雪梅等: "惠楼山药营养保健功能与加工利用", 《农产品加工》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109370834A (en) * | 2018-12-21 | 2019-02-22 | 虞城县瑾永美贸易有限公司 | A kind of solid state fermentation type tree peony wine and its preparation process |
| WO2021031802A1 (en) * | 2019-08-20 | 2021-02-25 | 山西省农业科学院食用菌研究所 | Method for producing ganoderma lucidum, radix astragali and radix codonopsis series product, and ganoderma lucidum, radix astragali and radix codonopsis series product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102586070A (en) | Mixed grain rice vinegar and production method thereof | |
| CN103704623B (en) | A kind of agate card fermented nutrient food | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN105053709A (en) | Beef cattle breeding feed and preparation method thereof | |
| CN103710236B (en) | A kind of preparation method of maca nutritional wine | |
| CN110839849A (en) | Secondary fermentation preparation method of red sour soup | |
| CN101671614B (en) | Preparing method of green health care wine made of Chinese gooseberries | |
| CN107232409A (en) | A kind of high-quality meat sheep feed | |
| CN102630940A (en) | Cereal fiber paste powder used as nutritional breakfast | |
| CN105462774A (en) | Chinese chestnut and sticky rice distilled liquor and brewing method thereof | |
| CN104974881A (en) | Heavy-fragrant-type nine-delicate liquor | |
| CN109022205A (en) | A kind of solid state fermentation Xing Hui building yam wine and its preparation process | |
| CN106434263B (en) | A kind of production technology of kurarinone vinegar | |
| CN108130260A (en) | A kind of selenium-rich pear vinegar and its preparation process | |
| CN103710197B (en) | A kind of agate card preparation of wine | |
| CN106923171A (en) | A kind of Zhuang characteristic snack purple potato glycan glutinous rice cake and preparation method thereof | |
| CN102417879A (en) | Lotus root health vinegar | |
| CN102344864A (en) | Fruit wine of cassava | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN105124260A (en) | Attractant-type beef cattle feed and preparation method thereof | |
| CN109576128A (en) | A kind of production method of multi-function health-care vinegar powder | |
| CN102676345A (en) | Sweet maize white spirit and preparation method thereof | |
| CN108048285A (en) | A kind of production method of blood-activating kidney-tonifying red starter glutinous wine | |
| CN108220076A (en) | A kind of selenium-rich germinated Rough glutinous rice red hayberry wine and preparation method thereof | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution |
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: 20181218 |