CN102220197A - Kiwifruit beer and preparation method thereof - Google Patents
Kiwifruit beer and preparation method thereof Download PDFInfo
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- CN102220197A CN102220197A CN2011101550293A CN201110155029A CN102220197A CN 102220197 A CN102220197 A CN 102220197A CN 2011101550293 A CN2011101550293 A CN 2011101550293A CN 201110155029 A CN201110155029 A CN 201110155029A CN 102220197 A CN102220197 A CN 102220197A
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Abstract
The invention relates to the field of beer, in particular to kiwifruit beer and a preparation method thereof. The method comprises the following steps that: spirulina, kiwifruit juice and white sugar are added in fully-fermented fresh beer according to a certain proportion; and CO2 is timely replenished and filled in the mixture, so that a product not only has the flavor characteristics of original pulp beer, but also has natural colors and flavors of the kiwifruit juice and the spirulina. As the kiwifruit juice and the spirulina in the kiwifruit beer has rich vitamins, folic acid, trace elements, amino acids and the like as well as phycocyanin unique in spirulina, the kiwifruit beer has very beneficial values for a human body, has rich nourishment and good mouthfeeling, keeps the taste and characteristics of beer, and simultaneously, has the favors of the kiwifruit and the spirulina.
Description
Technical field
The present invention relates to the beer field, be specifically related to a kind of Kiwifruit beer and preparation method thereof.
Background technology
Beer is nutritious, and ethanol content is low, with its distinctive foam and special fragrance, liked by consumers in general, contains nutritive substances such as the necessary VITAMIN of human body, amino acid and carbohydrate in the beer, and an amount of drinks beer helps HUMAN HEALTH.
Common beer mostly is by pure Fructus Hordei Germinatus and brewages the light beer of the light color that forms, it is single that composition wherein compares, thereby nutrition also compare single, along with the continuous progress of society and the raising of people's living standard, treat the attitude of food, beverage, beer etc., people not only pursue its mouthfeel and more and more pay attention to its nutritive value and healthy relation.
Kiwifruit is a kind of fruit that liked by the human consumer, the delicate succulence of its fruit, and the delicate fragrance deliciousness, sour-sweet pleasant, the vegetal pole horn of plenty.Its Vitamin C content is up to 100-420g/100mg, than high several times even tens times of fruit such as citrus, apple, also contains the several mineral materials of multiple organism such as a large amount of sugar, protein, amino acid and needed by human simultaneously.According to the food research center test of U.S. Rutgers university, Kiwifruit is abundant, the most comprehensive fruit of nutrition in the various fruit.
Kiwifruit contains good food fibre and abundant antioxidant, can play the effect of heat-clearing and fire-reducing, moistening dryness for relaxing bowels, can effectively prevent and treat constipation and hemorrhoid.Kiwifruit contains anti-mutation composition gsh, helps suppressing to bring out the sudden change of cancer gene, and multiple cancer cells pathologies such as liver cancer, lung cancer, skin carcinoma, prostate cancer are had certain restraining effect.Kiwifruit is rich in arginine, can improve blood flow effectively, stops the formation of thrombus, and sickness rate and the treatment impotence that reduces cardiovascular disordeies such as coronary heart disease, hypertension, myocardial infarction, arteriosclerosis is had special effect.Kiwifruit contains a large amount of natural sugar alcohols material inositols, can regulate carbohydrate metabolism effectively, regulates intracellular hormone and neural conduction effect, to preventing diabetes and dysthymia disorders unique effects is arranged.
Kiwifruit is occupying the 4th aspect the natural oxidation inhibitor content; Xenthophylls, be send out in the Kiwifruit with a kind of important plant composition, and prevent and treat prostate cancer and lung cancer is relevant, Kiwifruit is rare one of the chlorophyllous fruit that contains when ripe.
If Fructus actinidiae chinensis juice and beer are combined, the nutrition in the Fructus actinidiae chinensis juice is arranged in pairs or groups mutually with beer, so not only overcome the single shortcoming of beer taste, but also brought more nutrition to people.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of nutritious and Kiwifruit beer that mouthfeel is good.
The present invention also provides the preparation method of more than one Kiwifruit beer.
Kiwifruit beer of the present invention comprises following component: beer, Fructus actinidiae chinensis juice and spirulina that fermentation is finished, 1L comprises that in the Kiwifruit beer of above-mentioned component, Fructus actinidiae chinensis juice is 20～40mL, spirulina 2～4mL, the beer that surplus is finished for fermentation.
Preferably, in the 1L Kiwifruit beer, Fructus actinidiae chinensis juice is 25～35mL, spirulina 2～4mL, the beer that surplus is finished for fermentation.
Preferably, in the 1L Kiwifruit beer, Fructus actinidiae chinensis juice is 30mL, spirulina 3mL, the beer that surplus is finished for fermentation.
In the 1L Kiwifruit beer, Fructus actinidiae chinensis juice is 20～40mL, and spirulina 2～4mL also contains 10～30g white sugar, the beer that surplus is finished for fermentation.
In the 1L Kiwifruit beer, Fructus actinidiae chinensis juice is 30mL, and spirulina 3mL, white sugar are 20g, the beer that surplus is finished for fermentation.
More than the beer finished of said fermentation be the germ-resistant beer of filtered; This beer is that pure Fructus Hordei Germinatus is brewageed, and temperature was reduced to-1～0 ℃ fermented liquid after beer fermentation was finished.
More than the making method of said a kind of Kiwifruit beer, comprise following step:
A. squeeze Fructus actinidiae chinensis juice, 20～40mL Fructus actinidiae chinensis juice is joined in the container, and add 2～4mL spirulina;
B. the beer that fermentation is finished pumps in the above container that fills Fructus actinidiae chinensis juice and spirulina, making the cumulative volume of beer, Fructus actinidiae chinensis juice and spirulina that fermentation finishes reach 1L;
C. in the Kiwifruit beer of step b, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
More than the making method of said a kind of Kiwifruit beer, comprise following step:
A. squeeze Fructus actinidiae chinensis juice, 20～40mL Fructus actinidiae chinensis juice is joined in the container, and add 2～4mL spirulina and 10～30g white sugar;
B. the beer that fermentation is finished pumps in the above container that fills Fructus actinidiae chinensis juice, spirulina and white sugar, making the cumulative volume of beer, Fructus actinidiae chinensis juice, spirulina and white sugar that fermentation finishes reach 1L;
C. in the Kiwifruit beer of step b, charge into CO
2Gas, pressure reaches more than the 0.35mpa
The beer finished of fermentation is the germ-resistant beer of filtered, more than the beer of said fermenting-ripening, be meant and utilize pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ fermented liquid after beer fermentation was finished.
The present invention adds a certain proportion of spirulina, Fructus actinidiae chinensis juice in the young beer of fermenting-ripening, and in time charges into CO
2, make product both have the special favor of plasmogen beer, have the natural colour and the local flavor of Fructus actinidiae chinensis juice, spirulina again.In addition, the VITAMIN of enriching in Kiwifruit, the spirulina, folic acid, trace element, amino acid etc. and the distinctive Phycocyanins, C-of spirulina all have very useful effect to human body.
This invention adds spirulina, Fructus actinidiae chinensis juice and the white sugar of a certain proportion of fresh no any additives in the young beer of fermenting-ripening, and in time charges into CO
2, make traditional taste of the product beer of changing over, the fruity that liked by women, old man is incorporated wherein, on vision and mouthfeel, all have strong surging force.
Meanwhile, contain vitamins C, E, K etc. in the Fructus actinidiae chinensis juice, belong to the abundant low-fat food of nutrition and food fibre, defatting beauty, beauty treatment are had unique effect; Contain abundant folic acid, folic acid is one of essential material of constructing healthy physique, can prevent the neurocele deformity of fetal development; Contain abundant xenthophylls, xenthophylls accumulates on retina and can prevent that spot from worsening; It is sweet to contain anti-mutation composition paddy Guang, helps suppressing to bring out the sudden change of cancer gene, and multiple cancer cells pathologies such as liver cancer, lung cancer, skin carcinoma, prostate cancer are had certain restraining effect; Be rich in arginine, can improve blood flow effectively, stop the formation of thrombus, sickness rate and the treatment impotence that reduces cardiovascular disordeies such as coronary heart disease, hypertension, myocardial infarction, arteriosclerosis had special effect; Contain antioxidant, can strengthen the self-immunologic function of human body; Contain a large amount of natural sugar alcohols material inositols, can regulate carbohydrate metabolism effectively, regulate intracellular hormone and neural conduction effect, unique effects is arranged preventing diabetes and dysthymia disorders.
Spirulina contains rich in protein (Phycocyanins, C-is peculiar for it), and β is square-bottomed bamboo basket Bu Su recklessly, vitamins B, C, E and various trace elements.Simultaneously, contained Chlorophyll A in the spirulina has the clean blood function of its unique hematopoiesis; The gamma linolenic acid that is rich in the spirulina has to promote calcium absorption, improve immunizing power, prevent metabolism disorder and prevent old and feeble function; Polysaccharide in the spirulina has radiation-resistant function, and by enhancing body immunizing power, the hyperplasia of indirect anticancer.Spirulina polysaccharide can improve the activity of the SOD in the blood plasma in addition, reduces the generation of lipid peroxide, and antidotal effect is arranged.
An amount of Fructus actinidiae chinensis juice, spirulina and the white sugar that adds fresh no any additives in young beer, wine body colour pool is attractive in appearance, the pure white exquisiteness of foam, taste is soft, and fruital is pleasant, sweet and sour taste, palatability is strong, and typical beer and fruital local flavor are just arranged.In addition, in the beer that fermentation is finished, add Fructus actinidiae chinensis juice, can relax the taste of the little hardship of beer; Add spirulina, both can enrich its nutritive ingredient, outstanding limpid color, can eliminate the astringent taste that Kiwifruit brings again; Add white sugar, can eliminate the fishy smell of spirulina.It is drunk by people that this product is particularly suitable for women, children, old man and white collar etc., also increased new variety for beer industry.
Beneficial effect of the present invention is, above Kiwifruit beer, and it is nutritious, and mouthfeel is good, has not only kept the taste and the characteristic of beer, has the local flavor of Kiwifruit simultaneously.
Embodiment
Below by embodiment the present invention is done further explanation,, but do not limit the present invention with this so that those skilled in the art more understands the present invention.
Embodiment 1
A. in container, add 30mL Fructus actinidiae chinensis juice and 3mL spirulina;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Reference examples 1
A. in container, add the 33mL Fructus actinidiae chinensis juice;
B. to pump in the container beer cumulative volume of finishing to Fructus actinidiae chinensis juice and fermentation be 1L to the beer that fermentation is finished, and the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Reference examples 2
A. in container, add the 33mL spirulina;
B. to pump in the container beer cumulative volume of finishing to spirulina and fermentation be 1L to the beer that fermentation is finished, and the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
| Embodiment 1 | Reference examples 1 | Reference examples 2 | |
| Color and luster | Salubrious peak green | Beer faint yellow | Deep green |
| Mouthfeel | The sweet taste of Kiwifruit slightly in the beer | Very sweet, covered the local flavor of beer | The taste of former beer |
| Local flavor | Kiwifruit fragrance slightly in the beer | The Kiwifruit flavor is dense | The fragrance of former beer. |
Embodiment 2
A. in container, add 35mL Fructus actinidiae chinensis juice and 2.5mL spirulina;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Reference examples 1
A. in container, add the 37.5mL strawberry juice;
B. to pump in the container beer cumulative volume of finishing to strawberry juice and fermentation be 1L to the beer that fermentation is finished, and the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
| ? | Embodiment 1 | Reference examples 1 |
| Color and luster | Salubrious peak green | Red-brown |
| Mouthfeel | The sweet taste of Kiwifruit slightly in the beer | Strawberry flavor and sweet taste are dense |
| Local flavor | Kiwifruit fragrance slightly in the beer | The fragrant of strawberry has been covered the sweet-smelling of beer |
Embodiment 3
A. in container, add 30mL Fructus actinidiae chinensis juice and 2mL spirulina;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered (same in following examples) after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Embodiment 4
A. in container, add 30mL Fructus actinidiae chinensis juice, 3mL spirulina, 20g white sugar;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina, white sugar and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Embodiment 5
A. in container, add 20mL Fructus actinidiae chinensis juice, 2mL spirulina, 10g white sugar;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina, white sugar and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Embodiment 6
A. in container, add 25mL Fructus actinidiae chinensis juice, 2.5mL spirulina, 15g white sugar;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina, white sugar and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Embodiment 7
A. in container, add 35mL Fructus actinidiae chinensis juice, 3.5mL spirulina, 25g white sugar;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina, white sugar and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Embodiment 8
A. in container, add 40mL Fructus actinidiae chinensis juice, 4mL spirulina, 30g white sugar;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina, white sugar and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Embodiment 9
A. in container, add 35mL Fructus actinidiae chinensis juice, 3mL spirulina, 15g white sugar;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina, white sugar and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Embodiment 10
A. in container, add 20mL Fructus actinidiae chinensis juice, 2.5mL spirulina, 15g white sugar;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina, white sugar and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Embodiment 11
A. in container, add 30mL Fructus actinidiae chinensis juice, 3.5mL spirulina, 30g white sugar;
B. to pump into the beer cumulative volume of finishing to Fructus actinidiae chinensis juice, spirulina, white sugar and fermentation in the container be 1L to the beer that fermentation is finished, the beer that fermentation is finished is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ the germ-resistant fermented liquid of filtered after beer fermentation was finished;
C. in above-mentioned beer, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
Claims (10)
1. Kiwifruit beer comprises following component: beer, Fructus actinidiae chinensis juice and spirulina that fermentation is finished, 1L comprises that in the Kiwifruit beer of above-mentioned component, Fructus actinidiae chinensis juice is 20～40mL, spirulina 2～4mL, the beer that surplus is finished for fermentation.
2. a kind of Kiwifruit beer as claimed in claim 1 is characterized in that, in the 1L Kiwifruit beer, Fructus actinidiae chinensis juice is 25～35mL, spirulina 2～4mL, the beer that surplus is finished for fermentation.
3. a kind of Kiwifruit beer as claimed in claim 1 or 2 is characterized in that, in the 1L Kiwifruit beer, Fructus actinidiae chinensis juice is 30mL, spirulina 3mL, the beer that surplus is finished for fermentation.
4. a kind of Kiwifruit beer as claimed in claim 1 is characterized in that, in the 1L Kiwifruit beer, Fructus actinidiae chinensis juice is 20～40mL, and spirulina 2～4mL also contains 10～30g white sugar, the beer that surplus is finished for fermentation.
5. a kind of Kiwifruit beer as claimed in claim 1 is characterized in that, in the 1L Kiwifruit beer, Fructus actinidiae chinensis juice is 30mL, and spirulina 3mL, white sugar are 20g, the beer that surplus is finished for fermentation.
6. as the making method of each described a kind of Kiwifruit beer in claim 1 or 2, it is characterized in that the beer that described fermentation is finished is the germ-resistant beer of filtered; This beer is that pure Fructus Hordei Germinatus is brewageed, and temperature was reduced to-1～0 ℃ fermented liquid after beer fermentation was finished.
7. the making method of a kind of Kiwifruit beer as claimed in claim 1 comprises following step:
A. squeeze Fructus actinidiae chinensis juice, 20～40mL Fructus actinidiae chinensis juice is joined in the container, and add 2～4mL spirulina;
B. the beer that fermentation is finished pumps in the above container that fills Fructus actinidiae chinensis juice and spirulina, making the cumulative volume of beer, Fructus actinidiae chinensis juice and spirulina that fermentation finishes reach 1L;
C. in the Kiwifruit beer of step b, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
8. the making method of a kind of Kiwifruit beer as claimed in claim 1 comprises following step:
A. squeeze Fructus actinidiae chinensis juice, 20～40mL Fructus actinidiae chinensis juice is joined in the container, and add 2～4mL spirulina and 10～30g white sugar;
B. the beer that fermentation is finished pumps in the above container that fills Fructus actinidiae chinensis juice, spirulina and white sugar, making the cumulative volume of beer, Fructus actinidiae chinensis juice, spirulina and white sugar that fermentation finishes reach 1L;
C. in the Kiwifruit beer of step b, charge into CO
2Gas, pressure reaches more than the 0.35mpa.
9. as the making method of each described a kind of Kiwifruit beer in claim 7 or 8, it is characterized in that the beer that described fermentation is finished is the germ-resistant beer of filtered.
10. as the making method of each described a kind of Kiwifruit beer in claim 7 or 8, it is characterized in that the beer of described fermenting-ripening is meant and utilizes pure Fructus Hordei Germinatus to brewage that temperature was reduced to-1～0 ℃ fermented liquid after beer fermentation was finished.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110155029A CN102220197B (en) | 2011-06-10 | 2011-06-10 | Kiwifruit beer and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110155029A CN102220197B (en) | 2011-06-10 | 2011-06-10 | Kiwifruit beer and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102220197A true CN102220197A (en) | 2011-10-19 |
| CN102220197B CN102220197B (en) | 2012-09-05 |
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| CN106367249A (en) * | 2016-08-31 | 2017-02-01 | 邯郸学院 | Preparation method of kiwi fruit beer cofermented by lactobacillus and yeast |
| ES2767027A1 (en) * | 2020-03-12 | 2020-06-15 | Erm Del Pallars Productions S L U | METHOD FOR THE ELABORATION OF A BEER WITH A TASTE OF OLIVE AND BEER OBTAINED (Machine-translation by Google Translate, not legally binding) |
| CN112795443A (en) * | 2021-01-28 | 2021-05-14 | 陕西师范大学 | Antioxidant kiwi fruit refined beer and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106367249A (en) * | 2016-08-31 | 2017-02-01 | 邯郸学院 | Preparation method of kiwi fruit beer cofermented by lactobacillus and yeast |
| CN106367249B (en) * | 2016-08-31 | 2020-06-02 | 邯郸学院 | Preparation method of kiwi fruit beer fermented by lactic acid bacteria and saccharomycetes |
| ES2767027A1 (en) * | 2020-03-12 | 2020-06-15 | Erm Del Pallars Productions S L U | METHOD FOR THE ELABORATION OF A BEER WITH A TASTE OF OLIVE AND BEER OBTAINED (Machine-translation by Google Translate, not legally binding) |
| WO2021180990A1 (en) * | 2020-03-12 | 2021-09-16 | Erm Del Pallars Productions, S.L.U. | Method for producing olive-flavoured beer and beer obtained |
| CN112795443A (en) * | 2021-01-28 | 2021-05-14 | 陕西师范大学 | Antioxidant kiwi fruit refined beer and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102220197B (en) | 2012-09-05 |
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