CN109055081A - A kind of preparation method of blue-green black rice wine - Google Patents
A kind of preparation method of blue-green black rice wine Download PDFInfo
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 61
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000032683 aging Effects 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 17
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 claims abstract description 17
- 235000013311 vegetables Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 239000002778 food additive Substances 0.000 claims abstract description 11
- 235000013373 food additive Nutrition 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000000215 hyperchromic effect Effects 0.000 claims abstract description 6
- 235000014101 wine Nutrition 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 17
- 238000007789 sealing Methods 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 244000078534 Vaccinium myrtillus Species 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 7
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 7
- 235000021014 blueberries Nutrition 0.000 claims description 7
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 239000001055 blue pigment Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 241000167854 Bourreria succulenta Species 0.000 claims description 3
- 244000078782 Brassica arvensis Species 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 244000157072 Hylocereus undatus Species 0.000 claims description 3
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 241000218231 Moraceae Species 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- 235000017848 Rubus fruticosus Nutrition 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000021029 blackberry Nutrition 0.000 claims description 3
- 235000019693 cherries Nutrition 0.000 claims description 3
- 241000169546 Lycium ruthenicum Species 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims description 2
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 2
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical group [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 238000002791 soaking Methods 0.000 claims 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 1
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 1
- 229930014669 anthocyanidin Natural products 0.000 abstract description 6
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 6
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 6
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000005352 clarification Methods 0.000 abstract 1
- 239000002585 base Substances 0.000 description 8
- 230000029087 digestion Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 240000001890 Ribes hudsonianum Species 0.000 description 2
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 2
- 235000001466 Ribes nigrum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241001107116 Castanospermum australe Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation 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
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation methods of blue-green black rice wine, include the following steps: step 1: black rice being eluriated completely, water is filtered off；Step 2: it will be enriched in cyanine vegetable food and smash, then uniformly mixed with the product in step 1；Step 3: it soaks in water；Step 4: filtering off water, and boiling is cooling；Step 5: being added composite ferment, mixes, fermentation；Step 6: being added magma Spirit, weak base substance, seals ageing；Step 7: food additives are added and carry out hyperchromic, filtering, clarification.The beneficial effects of the present invention are: (1) uses black rice for primary raw material, the economic value of black rice is improved；(2) composite ferment and magma Spirit compatibility, improve the overall quality of product.(3) anthocyanidin rich in and stability is high in blue-green black rice wine, has the function of certain anti-ageing healthcare.(4) blue-green black rice wine is limpid in bluish-green color wine body, has black rice typical scent, the soft mellowness of mouthfeel.
Description
Technical field
The present invention relates to brewing technical field more particularly to a kind of preparation methods of blue-green black rice wine.
Background technique
Black rice is that one kind eats time-honored common folk custom food, is using the immersion of blueberry fresh leaf juice, boiling
It forms.The anthocyanidin being rich in ordinary food quality in different acid or alkali environments is different, is easy to degrade in the natural environment.And
The auxiliary color factor rich in that anthocyanidin stability can be enhanced such as flavonoids, polysaccharide, amino acid and plant are more in black rice
Phenol etc..In the prior art, lower to black rice deep development utilization rate, black rice is only limitted to the letter of liquid medicine for the research of wine brewing
Single processing, it is the project for being worth research that wine product are brewed with black rice and rich in cyanine vegetable food compatibility.
Summary of the invention
It is an object of the invention to disclose a kind of preparation method of blue-green black rice wine, it is easy to get to prepare raw material, valence
Lattice are cheap, and color is blue-green, and wine body is limpid, and fragrance is simple and elegant, have black rice typical scent, the soft mellowness of mouthfeel, rich in flower
Green plain and high stability blue-green black rice wine.
To achieve the above object, the present invention provides a kind of preparation method of blue-green black rice wine, include the following steps:
Step 1: black rice is eluriated completely, water is filtered off；
Step 2: it will be enriched in cyanine vegetable food and smash, then uniformly mixed with the product in step 1；
Step 3: it soaks in water；
Step 4: filtering off water, and boiling is cooling；
Step 5: being added composite ferment, mixes, fermentation；
Step 6: being added magma Spirit, weak base substance, seals ageing；
Step 7: food additives are added and carry out hyperchromic, filtering, clarify blue-green black rice wine to obtain the final product.
In some embodiments, the weight fraction ratio of raw material are as follows: 10-180 parts of black rice, be rich in cyanine vegetable food 1-
100 parts, 12-50 parts of magma Spirit.
In some embodiments, in step 2, it is described rich in cyanine vegetable food be purple sweet potato, it is black rice, blueberry, mulberries, black
One or more of fructus lycii, grape, violet cabbage, semen sojae atricolor, cherry, strawberry, dragon fruit, blackcurrant, raspberry, blackberry, blueberry.
In some embodiments, in step 3, the weight of water is 1-3 times of product mix weight in step 2, is impregnated
Time is -2 hours 0.5 hour.
In some embodiments, in step 4, digestion time is -1 hour 20 minutes, is cooled to 20 DEG C -38 DEG C.
In some embodiments, in step 5, compound hair is added according to the 0.2-1.0% of step 4 products obtained therefrom weight
Ferment agent, fermentation time are 6-72 hours.
In some embodiments, the composite ferment is the mixture of saccharifying agent or distiller's yeast and protease preparation, is mixed
Composition and division in a proportion example is 1:100-100:1.
In some embodiments, in step 6, the magma Spirit is distilled spirit, and the weak base substance is little Su
Beat or soda.
In some embodiments, in step 6, sealing ageing carries out under PH 6.5-7.5 environment, seals the ageing time
It is -30 days 10 days, sealing ageing temperature is 10 DEG C -38 DEG C.
In some embodiments, the food additives are brilliant blue pigment, additive amount 0.001-0.025g/kg.
Compared with prior art, the beneficial effects of the present invention are:
(1) it uses black rice for primary raw material, has developed blue-green black rice wine, improve the utilization rate of black rice,
The economic value of black rice is improved, the development of black rice tree planting industry has been pushed.
(2) mixed fermentation technology is used, the scientific compatibility side that composite ferment and magma Spirit organically combine has been initiated
Method improves raw material availability and distillation yield, improves the mouthfeel and flavor of blue-green black rice wine, improves the entirety of product
Quality.
(3) anthocyanidin rich in and stability is high in blue-green black rice wine prepared by the present invention, such as 120mg/
The half-life period of ml concentration anthocyanidin extended to 33 weeks by 8 weeks, is not easy to degrade in the natural environment, improves the utilization of anthocyanidin
Rate makes blue-green black rice wine have the function of certain anti-ageing healthcare.
(4) during preparing blue-green black rice wine, by controlling acid or alkali environment, make blue-green black rice wine in bluish-green
Color and property stabilization, wine body is limpid, and fragrance is simple and elegant, has black rice typical scent, the soft mellowness of mouthfeel.
Specific embodiment
Below with reference to each embodiment, the present invention is described in detail, but it should be stated that, these embodiments are simultaneously
Non- limitation of the present invention, those of ordinary skill in the art are according to these embodiments in made function, method or structure
Equivalent transformation or substitution, all belong to the scope of protection of the present invention within.
Embodiment one:
Present embodiment discloses a kind of preparation methods of blue-green black rice wine, include the following steps:
Step 1: black rice is eluriated completely, water is filtered off；
Step 2: it will be enriched in cyanine vegetable food and smash, then uniformly mixed with the product in step 1；
Step 3: it soaks in water；
Step 4: filtering off water, and boiling is cooling；
Step 5: being added composite ferment, mixes, fermentation；
Step 6: being added magma Spirit, weak base substance, seals ageing；
Step 7: food additives are added and carry out hyperchromic, filtering, clarify blue-green black rice wine to obtain the final product.
In some embodiments, the weight fraction ratio of raw material are as follows: 10 parts of black rice, be rich in 1 part of cyanine vegetable food, magma
12 parts of Spirit.
In some embodiments, in step 2, the cyanine vegetable food that is rich in is purple sweet potato, black rice, blueberry, mulberries.
In some embodiments, in step 3, the weight of water is 1 times of product mix weight in step 2, when immersion
Between be 0.5 hour.
In some embodiments, in step 4, digestion time is 20 minutes, is cooled to 20 DEG C.
In some embodiments, in step 5, composite fermentation is added according to the 0.2% of step 4 products obtained therefrom weight
Agent, fermentation time are 6 hours.
In some embodiments, the composite ferment is the mixture of saccharifying agent and protease preparation, mixed proportion
For 1:100.
In some embodiments, in step 6, the magma Spirit is distilled spirit, and the weak base substance is little Su
It beats.
In some embodiments, in step 6, sealing ageing carries out under 6.5 environment of PH, and the sealing ageing time is 10
It, sealing ageing temperature is 10 DEG C.
In some embodiments, the food additives are brilliant blue pigment, additive amount 0.001g/kg.
Embodiment two:
Present embodiment discloses a kind of preparation methods of blue-green black rice wine, include the following steps:
Step 1: black rice is eluriated completely, water is filtered off；
Step 2: it will be enriched in cyanine vegetable food and smash, then uniformly mixed with the product in step 1；
Step 3: it soaks in water；
Step 4: filtering off water, and boiling is cooling；
Step 5: being added composite ferment, mixes, fermentation；
Step 6: being added magma Spirit, weak base substance, seals ageing；
Step 7: food additives are added and carry out hyperchromic, filtering, clarify blue-green black rice wine to obtain the final product.
In some embodiments, the weight fraction ratio of raw material are as follows: 100 parts of black rice, be rich in 50 parts of cyanine vegetable food, original
35 parts of Spirit of slurry.
In some embodiments, in step 2, it is described rich in cyanine vegetable food be lycium ruthenicum, it is grape, violet cabbage, black
Beans, cherry.
In some embodiments, in step 3, the weight of water is 2 times of product mix weight in step 2, when immersion
Between be 1 hour.
In some embodiments, in step 4, digestion time is 40 minutes, is cooled to 30 DEG C.
In some embodiments, in step 5, composite fermentation is added according to the 0.6% of step 4 products obtained therefrom weight
Agent, fermentation time are 35 hours.
In some embodiments, the composite ferment is the mixture of distiller's yeast and protease preparation, and mixed proportion is
1:50。
In some embodiments, in step 6, the magma Spirit is distilled spirit, and the weak base substance is Soviet Union
It beats.
In some embodiments, in step 6, sealing ageing carries out under PH7.0 environment, and the sealing ageing time is 20
It, sealing ageing temperature is 25 DEG C.
In some embodiments, the food additives are brilliant blue pigment, additive amount 0.01g/kg.
Embodiment three:
Present embodiment discloses a kind of preparation methods of blue-green black rice wine, include the following steps:
Step 1: black rice is eluriated completely, water is filtered off；
Step 2: it will be enriched in cyanine vegetable food and smash, then uniformly mixed with the product in step 1；
Step 3: it soaks in water；
Step 4: filtering off water, and boiling is cooling；
Step 5: being added composite ferment, mixes, fermentation；
Step 6: being added magma Spirit, weak base substance, seals ageing；
Step 7: food additives are added and carry out hyperchromic, filtering, clarify blue-green black rice wine to obtain the final product.
In some embodiments, the weight fraction ratio of raw material are as follows: 180 parts of black rice, 100 parts of cyanine vegetable food are rich in,
50 parts of magma Spirit.
In some embodiments, in step 2, the cyanine vegetable food that is rich in is strawberry, dragon fruit, blackcurrant, tree
The certain kind of berries, blackberry, blueberry.
In some embodiments, in step 3, the weight of water is 3 times of product mix weight in step 2, when immersion
Between be 2 hours.
In some embodiments, in step 4, digestion time is 1 hour, is cooled to 38 DEG C.
In some embodiments, in step 5, composite fermentation is added according to the 1.0% of step 4 products obtained therefrom weight
Agent, fermentation time are 72 hours.
In some embodiments, the composite ferment is the mixture of saccharifying agent and protease preparation, mixed proportion
For 100:1.
In some embodiments, in step 6, the magma Spirit is distilled spirit, and the weak base substance is little Su
It beats.
In some embodiments, in step 6, sealing ageing carries out under PH7.5 environment, and the sealing ageing time is 30
It, sealing ageing temperature is 38 DEG C.
In some embodiments, the food additives are brilliant blue pigment, additive amount 0.025g/kg.
The series of detailed descriptions listed above only for feasible embodiment of the invention specifically
Protection scope bright, that they are not intended to limit the invention, it is all without departing from equivalent implementations made by technical spirit of the present invention
Or change should all be included in the protection scope of the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (10)
1. a kind of preparation method of blue-green black rice wine, which comprises the steps of:
Step 1: black rice is eluriated completely, water is filtered off；
Step 2: it will be enriched in cyanine vegetable food and smash, then uniformly mixed with the product in step 1；
Step 3: it soaks in water；
Step 4: filtering off water, and boiling is cooling；
Step 5: being added composite ferment, mixes, fermentation；
Step 6: being added magma Spirit, weak base substance, seals ageing；
Step 7: food additives are added and carry out hyperchromic, filtering, clarify blue-green black rice wine to obtain the final product.
2. the preparation method of blue-green black rice wine according to claim 1, which is characterized in that the weight fraction ratio of raw material
Are as follows: 10-180 parts of black rice, it is rich in 1-100 parts of cyanine vegetable food, 12-50 parts of magma Spirit.
3. the preparation method of blue-green black rice wine according to claim 2, which is characterized in that in step 2, the richness
Vegetable food containing cyanine is purple sweet potato, black rice, blueberry, mulberries, lycium ruthenicum, grape, violet cabbage, semen sojae atricolor, cherry, strawberry, dragon fruit, black
One or more of gallon, raspberry, blackberry, blueberry.
4. the preparation method of blue-green black rice wine according to claim 2, which is characterized in that in step 3, the weight of water
Amount is 1-3 times of product mix weight in step 2, and soaking time is -2 hours 0.5 hour.
5. the preparation method of blue-green black rice wine according to claim 2, which is characterized in that in step 4, when boiling
Between be -1 hour 20 minutes, be cooled to 20 DEG C -38 DEG C.
6. the preparation method of blue-green black rice wine according to claim 2, which is characterized in that in step 5, according to step
Composite ferment is added in the 0.2-1.0% of rapid four products obtained therefroms weight, and the fermentation time is 6-72 hours.
7. the preparation method of blue-green black rice wine according to claim 6, which is characterized in that the composite ferment is
The mixture of saccharifying agent or distiller's yeast and protease preparation, mixed proportion 1:100-100:1.
8. the preparation method of blue-green black rice wine according to claim 2, which is characterized in that in step 6, the original
Slurry Spirit is distilled spirit, and the weak base substance is sodium bicarbonate or soda.
9. the preparation method of blue-green black rice wine according to claim 8, which is characterized in that in step 6, seal old
Wine carries out under PH 6.5-7.5 environment, and the sealing ageing time is -30 days 10 days, and sealing ageing temperature is 10 DEG C -38 DEG C.
10. the preparation method of blue-green black rice wine according to claim 2, which is characterized in that the food additives
For brilliant blue pigment, additive amount 0.001-0.025g/kg.
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| CN118685234A (en) * | 2024-06-19 | 2024-09-24 | 华中农业大学 | A kind of pitaya black rice wine and preparation method thereof |
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| 梁丽静: "《中国白酒酿造工艺》", 31 August 2016, 电子科技大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109593624A (en) * | 2019-01-17 | 2019-04-09 | 张琳 | A kind of yellow rice wine prepared using black rice as raw material and purposes |
| CN118685234A (en) * | 2024-06-19 | 2024-09-24 | 华中农业大学 | A kind of pitaya black rice wine and preparation method thereof |
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