CN104116116A - Making method for health broomcorn millet vinegar beverage - Google Patents
Making method for health broomcorn millet vinegar beverage Download PDFInfo
- Publication number
- CN104116116A CN104116116A CN201410376131.XA CN201410376131A CN104116116A CN 104116116 A CN104116116 A CN 104116116A CN 201410376131 A CN201410376131 A CN 201410376131A CN 104116116 A CN104116116 A CN 104116116A
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- China
- Prior art keywords
- broomcorn millet
- milled glutinous
- glutinous broomcorn
- add
- alcohol
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- 235000007199 Panicum miliaceum Nutrition 0.000 title claims abstract description 72
- 244000022185 broomcorn panic Species 0.000 title claims abstract description 72
- 230000036541 health Effects 0.000 title claims abstract description 10
- 239000000052 vinegar Substances 0.000 title claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract 4
- 235000013361 beverage Nutrition 0.000 title abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000013339 cereals Nutrition 0.000 claims abstract description 9
- 238000010790 dilution Methods 0.000 claims abstract description 7
- 239000012895 dilution Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 241000589220 Acetobacter Species 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000002386 leaching Methods 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 108010089934 carbohydrase Proteins 0.000 claims description 3
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical class CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 229940066779 peptones Drugs 0.000 claims description 3
- 239000010902 straw Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 3
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 239000000243 solution Substances 0.000 abstract 3
- 238000002156 mixing Methods 0.000 abstract 2
- 244000283763 Acetobacter aceti Species 0.000 abstract 1
- 235000007847 Acetobacter aceti Nutrition 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 206010007134 Candida infections Diseases 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- -1 Heptadecanoic acide Chemical compound 0.000 description 1
- 235000021353 Lignoceric acid Nutrition 0.000 description 1
- CQXMAMUUWHYSIY-UHFFFAOYSA-N Lignoceric acid Natural products CCCCCCCCCCCCCCCCCCCCCCCC(=O)OCCC1=CC=C(O)C=C1 CQXMAMUUWHYSIY-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 208000007027 Oral Candidiasis Diseases 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 241000287411 Turdidae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 201000003984 candidiasis Diseases 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- QZZGJDVWLFXDLK-UHFFFAOYSA-N tetracosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCCCC(O)=O QZZGJDVWLFXDLK-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the technical field of beverage processing, and in particular relates to a making method for a health broomcorn millet vinegar beverage. The making method comprises the steps of preparing broomcorn millet alcohol fermentation liquor and a broomcorn millet alcohol extracting solution, uniformly mixing the broomcorn millet alcohol fermentation liquor and the broomcorn millet alcohol extracting solution to obtain a mixture, inoculating the mixture into a bacillus aceticus seed solution, performing ventilating fermentation for 8-10 days on a shaker to obtain broomcorn millet fermentation liquor, and performing filtration, dilution, mixing, bottling and sterilization on the broomcorn millet fermentation liquor to obtain a finished product. The health broomcorn millet vinegar beverage disclosed by the invention overcomes the shortcomings that broomcorn millets are high in viscosity and difficulty to digest; under the enzymolysis and fermentation action, macromolecular substances in the broomcorn millets are degraded into small-molecular substances easily digested and absorbed by a human body; meanwhile, broomcorn millet saccharification grains are immersed in alcohol, so that more nutritional substances in the broomcorn millets can enter the finished product; an extremely good health effect on the human body can be achieved if people often drink the health broomcorn millet vinegar beverage.
Description
Technical field
The invention belongs to technical field of beverage processing, be specifically related to a kind of preparation method of milled glutinous broomcorn millet vinegar health drink.
Background technology
Milled glutinous broomcorn millet, claims again glutinous sorghum, glutinous foxtail millet, broom corn millet rice etc., is the most ancient a kind of crops of China, is listed in one of five cereals.Milled glutinous broomcorn millet particle is greater than millet, is golden yellow, and viscosity is very large.In milled glutinous broomcorn millet, contain rich in protein, content exceeds 1 times of polished rice, in protein, there are the kinds such as albumin, globulin, glutelin, alcohol soluble protein, starch contained therein is a little less than polished rice, fat content is higher than rice, wheat, and approximate corn, also contains crude fibre, ash content, broomcorn millet element etc. in milled glutinous broomcorn millet, milled glutinous broomcorn millet also can be used as medicine except edible, and the traditional Chinese medical science is thought: milled glutinous broomcorn millet has the effect that nourishing kidney yin, invigorating the spleen are invigorated blood circulation.In milled glutinous broomcorn millet, contained fat mainly contains palmitic acid, tetracosanoic acid, Heptadecanoic acide, oleic acid, linoleic acid, isoiinolic acid etc., all be conducive to grow, the crude fibre that contains in milled glutinous broomcorn millet, ash content, broomcorn millet element etc. have the effect such as promote to digest, nourish the body, in milled glutinous broomcorn millet, also contain the amino acid lacking in multi-rice, wheat, exchange benefit body metabolism very important, in addition, milled glutinous broomcorn millet is treated effect of infant thrush and scald in addition.Although milled glutinous broomcorn millet is nutritious, stickiness is difficult to greatly digestion, is not suitable for the not good enough person of gastrointestinal function edible.
Summary of the invention
The object of the invention is for larger, the stodgy shortcoming of milled glutinous broomcorn millet stickiness, a kind of preparation method of milled glutinous broomcorn millet vinegar health drink of nutritious, absorption easy to digest is provided.
The object of the present invention is achieved like this:
Take the milled glutinous broomcorn millet of certain mass, add milled glutinous broomcorn millet quality 6-8 clear water doubly, add the calcium chloride of milled glutinous broomcorn millet quality 0.1-0.2%, add the ratio of 20-30 unit to add AMS in every gram of milled glutinous broomcorn millet, the 40-50 minute that liquefies under 85-90 DEG C of condition, cools to 60 DEG C, PH is transferred to 4.2-4.6, add the ratio of 100-150 unit to add carbohydrase according to every gram of milled glutinous broomcorn millet, 58-60 DEG C of insulation 4-6 hour, then filters to obtain saccharified liquid and saccharification grain.
By rare saccharified liquid and be cooled to 28-30 DEG C, add 0.1% active dry yeast, anaerobic fermentation 4-5 days under 28-30 DEG C of condition, obtains milled glutinous broomcorn millet alcohol fermentation liquid.
Saccharification grain is joined in the edible alcohol of 30-40% concentration of 6-8 times of quality and soak 4-5 days, soak and finish rear filtration, then add clear water by 4 times of filtrate dilutions, obtain milled glutinous broomcorn millet alcohol leaching liquor.
By milled glutinous broomcorn millet alcohol fermentation liquid and milled glutinous broomcorn millet alcohol leaching liquor by volume the ratio of 1:1 mix, by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, ventilating fermentation 8-10 days under 28-30 DEG C, the condition of 180-200rpm, obtain milled glutinous broomcorn millet zymotic fluid, milled glutinous broomcorn millet zymotic fluid after filtration, dilution, allotment, bottling, sterilizing get product.
The present invention also comprises such feature: the preparation method of described acetobacter seed liquor is: take 2 grams of glucose, 2 grams of beef extracts, 2 grams of peptones, after the stirring and dissolving that adds water, be settled to 200 milliliters, 121 DEG C of moist heat sterilizations 20 minutes, be cooled to after 70 DEG C and add 4 milliliters of 95%(v/v with aseptic straw again) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, under 30 DEG C, the condition of 200rpm, shaking table is cultivated and within 48 hours, is obtained acetobacter seed liquor.
Milled glutinous broomcorn millet vinegar health drink of the present invention, overcome larger, the stodgy shortcoming of milled glutinous broomcorn millet stickiness, by enzymolysis and fermentation, macromolecular substances in milled glutinous broomcorn millet is degraded to easily digested small-molecule substance, simultaneously by alcohol-pickled milled glutinous broomcorn millet saccharification grain, make more nutriment in milled glutinous broomcorn millet enter into finished product, often drink milled glutinous broomcorn millet vinegar health drink of the present invention and can play good health-care effect to human body.
Specific embodiments
Take 2 grams of glucose, 2 grams of beef extracts, 2 grams of peptones, after the stirring and dissolving that adds water, be settled to 200 milliliters, 121 DEG C of moist heat sterilizations 20 minutes, be cooled to after 70 DEG C and add 4 milliliters of 95%(v/v with aseptic straw again) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, under 30 DEG C, the condition of 200rpm, shaking table is cultivated and within 48 hours, is obtained acetobacter seed liquor.
Take the milled glutinous broomcorn millet of certain mass, add the clear water of 6 times of milled glutinous broomcorn millet opaque amounts, add the calcium chloride of milled glutinous broomcorn millet quality 0.1%, add the ratio of 25 units to add AMS in every gram of milled glutinous broomcorn millet, under 90 DEG C of conditions, liquefy 45 minutes, cool to 60 DEG C, PH is transferred to 4.5, add the ratio of 120 units to add carbohydrase according to every gram of milled glutinous broomcorn millet, 60 DEG C are incubated 5 hours, then filter to obtain saccharified liquid and saccharification grain.
By rare saccharified liquid and be cooled to 30 DEG C, add 0.1% active dry yeast, under 30 DEG C of conditions, anaerobic fermentation 5 days, obtains milled glutinous broomcorn millet alcohol fermentation liquid.
Saccharification grain is joined in the edible alcohol of 30% concentration of 6 times of quality and soak 5 days, soak and finish rear filtration, then add clear water by 4 times of filtrate dilutions, obtain milled glutinous broomcorn millet alcohol leaching liquor.
By milled glutinous broomcorn millet alcohol fermentation liquid and milled glutinous broomcorn millet alcohol leaching liquor by volume the ratio of 1:1 mix, by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, ventilating fermentation 9 days under 30 DEG C, the condition of 200rpm, obtain milled glutinous broomcorn millet zymotic fluid, milled glutinous broomcorn millet zymotic fluid after filtration, dilution, allotment, bottling, sterilizing get product.
Claims (1)
1. a preparation method for milled glutinous broomcorn millet vinegar health drink, is characterized in that being prepared from through following process:
(1) take 2 grams of glucose, 2 grams of beef extracts, 2 grams of peptones, after the stirring and dissolving that adds water, be settled to 200 milliliters, 121 DEG C of moist heat sterilizations 20 minutes, be cooled to after 70 DEG C and add 4 milliliters of 95%(v/v with aseptic straw again) edible ethanol, stir and obtain acetobacter fluid nutrient medium, inoculate a ring acetobacter from inclined-plane in fluid nutrient medium, under 30 DEG C, the condition of 200rpm, shaking table is cultivated and within 48 hours, is obtained acetobacter seed liquor;
(2) take the milled glutinous broomcorn millet of certain mass, add milled glutinous broomcorn millet quality 6-8 clear water doubly, add the calcium chloride of milled glutinous broomcorn millet quality 0.1-0.2%, add the ratio of 20-30 unit to add AMS in every gram of milled glutinous broomcorn millet, the 40-50 minute that liquefies under 85-90 DEG C of condition, cools to 60 DEG C, PH is transferred to 4.2-4.6, add the ratio of 100-150 unit to add carbohydrase according to every gram of milled glutinous broomcorn millet, 58-60 DEG C of insulation 4-6 hour, then filters to obtain saccharified liquid and saccharification grain;
(3) saccharified liquid is rare and be cooled to 28-30 DEG C, add 0.1% active dry yeast, anaerobic fermentation 4-5 days under 28-30 DEG C of condition, obtains milled glutinous broomcorn millet alcohol fermentation liquid;
(4) saccharification grain is joined in the edible alcohol of 30-40% concentration of 6-8 times of quality and soak 4-5 days, soak and finish rear filtration, then add clear water by 4 times of filtrate dilutions, obtain milled glutinous broomcorn millet alcohol leaching liquor;
By milled glutinous broomcorn millet alcohol fermentation liquid and milled glutinous broomcorn millet alcohol leaching liquor by volume the ratio of 1:1 mix, by 10% inoculum concentration access acetobacter seed liquor, be placed on shaking table, ventilating fermentation 8-10 days under 28-30 DEG C, the condition of 180-200rpm, obtain milled glutinous broomcorn millet zymotic fluid, milled glutinous broomcorn millet zymotic fluid after filtration, dilution, allotment, bottling, sterilizing get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376131.XA CN104116116B (en) | 2014-08-02 | 2014-08-02 | A kind of preparation method of milled glutinous broomcorn millet vinegar health drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410376131.XA CN104116116B (en) | 2014-08-02 | 2014-08-02 | A kind of preparation method of milled glutinous broomcorn millet vinegar health drink |
Publications (2)
| Publication Number | Publication Date |
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| CN104116116A true CN104116116A (en) | 2014-10-29 |
| CN104116116B CN104116116B (en) | 2015-10-14 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350432A (en) * | 2016-11-28 | 2017-01-25 | 徐州恒顺万通食品酿造有限公司 | Production method of high-concentration and high-quality rice vinegar |
| CN109234138A (en) * | 2018-11-30 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of broom corn millet health preserving vinegar |
| CN109294865A (en) * | 2018-10-22 | 2019-02-01 | 代选护 | A kind of pure vinegar preparation method of envelope cylinder |
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| CN1066466A (en) * | 1992-05-25 | 1992-11-25 | 孙尤海 | Preparation method of blackcurrant fruit vinegar |
| CN1176762A (en) * | 1996-09-16 | 1998-03-25 | 李东方 | Process for producing rice syrup beverage |
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| CN102851166A (en) * | 2011-06-27 | 2013-01-02 | 黑龙江省麒麟工贸公司 | Method for preparing yellow wine from husked millet raw material |
| CN103484349A (en) * | 2013-08-14 | 2014-01-01 | 朴勇革 | Purely naturally fermented table vinegar and preparation method thereof |
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-
2014
- 2014-08-02 CN CN201410376131.XA patent/CN104116116B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1066466A (en) * | 1992-05-25 | 1992-11-25 | 孙尤海 | Preparation method of blackcurrant fruit vinegar |
| CN1176762A (en) * | 1996-09-16 | 1998-03-25 | 李东方 | Process for producing rice syrup beverage |
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| CN102851166A (en) * | 2011-06-27 | 2013-01-02 | 黑龙江省麒麟工贸公司 | Method for preparing yellow wine from husked millet raw material |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350432A (en) * | 2016-11-28 | 2017-01-25 | 徐州恒顺万通食品酿造有限公司 | Production method of high-concentration and high-quality rice vinegar |
| CN109294865A (en) * | 2018-10-22 | 2019-02-01 | 代选护 | A kind of pure vinegar preparation method of envelope cylinder |
| CN109234138A (en) * | 2018-11-30 | 2019-01-18 | 山西辛公府食醋酿造有限公司 | A kind of preparation method of broom corn millet health preserving vinegar |
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| Publication number | Publication date |
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| CN104116116B (en) | 2015-10-14 |
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