Fish-smell-free sea cucumber wine and preparation method thereof
The invention relates to the technical field of wine preparation, and particularly provides sea cucumber wine without fishy odor and a preparation method thereof, and the preparation method comprises the following steps: extraction of functional components in sea cucumber, alcohol precipitation of t...
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| creator | KE WENYONG LI ZHENG DU PEIYAN YANG QIANG TANG WAN HU CHENGGANG XIANG SHIYIN WANG ZHE |
| description | The invention relates to the technical field of wine preparation, and particularly provides sea cucumber wine without fishy odor and a preparation method thereof, and the preparation method comprises the following steps: extraction of functional components in sea cucumber, alcohol precipitation of the functional components, separation, purification and odor removal of the functional components, and preparation of the sea cucumber wine. The method for preparing the sea cucumber wine is simple in process, the wine body is free of fishy smell, the fishy smell removing effect is good, and the method has good application prospects.
本发明涉及制酒技术领域，具体提出了一种无腥臭味海参酒及其制备方法，该制备方法包括，海参中功能成分的提取、功能成分的醇沉、功能成分的分离、纯化、去味以及海参酒的制备。该方法制备海参酒工艺简单、酒体无腥臭味，去腥臭味效果良好，具有良好的应用前景。 |
| format | Patent |
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本发明涉及制酒技术领域，具体提出了一种无腥臭味海参酒及其制备方法，该制备方法包括，海参中功能成分的提取、功能成分的醇沉、功能成分的分离、纯化、去味以及海参酒的制备。该方法制备海参酒工艺简单、酒体无腥臭味，去腥臭味效果良好，具有良好的应用前景。</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240927&DB=EPODOC&CC=CN&NR=118703289A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240927&DB=EPODOC&CC=CN&NR=118703289A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KE WENYONG</creatorcontrib><creatorcontrib>LI ZHENG</creatorcontrib><creatorcontrib>DU PEIYAN</creatorcontrib><creatorcontrib>YANG QIANG</creatorcontrib><creatorcontrib>TANG WAN</creatorcontrib><creatorcontrib>HU CHENGGANG</creatorcontrib><creatorcontrib>XIANG SHIYIN</creatorcontrib><creatorcontrib>WANG ZHE</creatorcontrib><title>Fish-smell-free sea cucumber wine and preparation method thereof</title><description>The invention relates to the technical field of wine preparation, and particularly provides sea cucumber wine without fishy odor and a preparation method thereof, and the preparation method comprises the following steps: extraction of functional components in sea cucumber, alcohol precipitation of the functional components, separation, purification and odor removal of the functional components, and preparation of the sea cucumber wine. The method for preparing the sea cucumber wine is simple in process, the wine body is free of fishy smell, the fishy smell removing effect is good, and the method has good application prospects.
本发明涉及制酒技术领域，具体提出了一种无腥臭味海参酒及其制备方法，该制备方法包括，海参中功能成分的提取、功能成分的醇沉、功能成分的分离、纯化、去味以及海参酒的制备。该方法制备海参酒工艺简单、酒体无腥臭味，去腥臭味效果良好，具有良好的应用前景。</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyr0KwjAUBtAsDqK-w_UBAtYOtptSWpyc3Ms1_UIC-SNJ6eu7-ABOZzl7cZ9sMbJ4OCd1BqiASa1q9R9k2mwAcVgoZSTOXG0M5FFNXKgaZER9FDvNruD08yDO0_genhIpziiJFQLqPLyaprtd2mvXP9p_zhe2oTFA</recordid><startdate>20240927</startdate><enddate>20240927</enddate><creator>KE WENYONG</creator><creator>LI ZHENG</creator><creator>DU PEIYAN</creator><creator>YANG QIANG</creator><creator>TANG WAN</creator><creator>HU CHENGGANG</creator><creator>XIANG SHIYIN</creator><creator>WANG ZHE</creator><scope>EVB</scope></search><sort><creationdate>20240927</creationdate><title>Fish-smell-free sea cucumber wine and preparation method thereof</title><author>KE WENYONG ; LI ZHENG ; DU PEIYAN ; YANG QIANG ; TANG WAN ; HU CHENGGANG ; XIANG SHIYIN ; WANG ZHE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118703289A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>KE WENYONG</creatorcontrib><creatorcontrib>LI ZHENG</creatorcontrib><creatorcontrib>DU PEIYAN</creatorcontrib><creatorcontrib>YANG QIANG</creatorcontrib><creatorcontrib>TANG WAN</creatorcontrib><creatorcontrib>HU CHENGGANG</creatorcontrib><creatorcontrib>XIANG SHIYIN</creatorcontrib><creatorcontrib>WANG ZHE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KE WENYONG</au><au>LI ZHENG</au><au>DU PEIYAN</au><au>YANG QIANG</au><au>TANG WAN</au><au>HU CHENGGANG</au><au>XIANG SHIYIN</au><au>WANG ZHE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Fish-smell-free sea cucumber wine and preparation method thereof</title><date>2024-09-27</date><risdate>2024</risdate><abstract>The invention relates to the technical field of wine preparation, and particularly provides sea cucumber wine without fishy odor and a preparation method thereof, and the preparation method comprises the following steps: extraction of functional components in sea cucumber, alcohol precipitation of the functional components, separation, purification and odor removal of the functional components, and preparation of the sea cucumber wine. The method for preparing the sea cucumber wine is simple in process, the wine body is free of fishy smell, the fishy smell removing effect is good, and the method has good application prospects.
本发明涉及制酒技术领域，具体提出了一种无腥臭味海参酒及其制备方法，该制备方法包括，海参中功能成分的提取、功能成分的醇沉、功能成分的分离、纯化、去味以及海参酒的制备。该方法制备海参酒工艺简单、酒体无腥臭味，去腥臭味效果良好，具有良好的应用前景。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | Fish-smell-free sea cucumber wine and preparation method thereof |
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