CN104560597A - Method for preparing grapefruit vinegar - Google Patents
Method for preparing grapefruit vinegar Download PDFInfo
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- CN104560597A CN104560597A CN201410795592.0A CN201410795592A CN104560597A CN 104560597 A CN104560597 A CN 104560597A CN 201410795592 A CN201410795592 A CN 201410795592A CN 104560597 A CN104560597 A CN 104560597A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/02—Vinegar; Preparation or purification thereof from wine
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Abstract
The invention discloses a method for preparing grapefruit vinegar. The grapefruit vinegar is light yellow, transparent and bright, sour and mellow in taste and rich in grapefruit taste. The total acidity tested by using an acetometer is 3-5%, and the grapefruit vinegar is vinegar integrating nutrition healthcare functions of grapefruit and vinegar. The method specifically comprises the following steps: juicing grapefruit, and adding pectinase for enzymolysis, thereby obtaining grapefruit juice; adding yeast activate fluid into the grapefruit juice and fermenting, thereby obtaining grapefruit wine; inoculating the grapefruit wine with an acetic bacterium seed liquid for fermentation, thereby obtaining grapefruit vinegar; and mixing grapefruit vinegar with chitosan, and performing centrifugal separation, thereby obtaining the grapefruit vinegar.
Description
Technical field
The present invention relates to a kind of shaddock vinegar and preparation method thereof.
Background technology
Shaddock (formal name used at school: Citrus maxima) is Rutaceae citrus, and its feature is identical with oranges and tangerines.The fruit of shaddock is called shaddock, have another name called pomelo, fragrant goldenrain tree, grapefruit, interior purple, bar, thunder shaddock, commonplace shaddock, recklessly mandarin orange, bitter orange, smelly shaddock, throwing, bud, bladder, on the south the Changjiang river being distributed in South East Asia and China's Mainland, the ground such as Henan, be grown on the area of height above sea level 600-1400 rice.Shaddock contains carbohydrate, VITMAIN B1, Lin Suanna Vitamin B2 Sodium Phosphate, vitamins C, vitamin P, carotene, potassium, phosphorus, Citric Acid etc.Shaddock ped main component has naringin, Neohesperidin etc., and shaddock core contains fatty oil, obakunone, obakulactone etc.Shaddock is nutritious, every 100 grams of edible portions, moisture content 84.8 grams, 0.7 gram, protein, 0.6 gram, fat, 12.2 grams, carbohydrate, heat 57 kilocalories, robust fibre 0.8 gram, calcium 41 milligrams, 43 milligrams, phosphorus, iron 0.9 milligram, carotene 0.12 milligram, sulfuric acid element 0.07 milligram, 0.02 milligram, riboflavin, nicotinic acid 0.5 milligram, 41 milligrams, xitix.Containing the natural trace elements K that hyperpietic is necessary in shaddock, hardly containing sodium, be therefore the dietotherapy fruit suffering from cardiovascular and cerebrovascular disease and Patients With Kidney Diseases the best; Containing a large amount of vitamins Cs in shaddock, can reduce in blood and have cholesterol; The pectin of shaddock not only can reduce low-density lipoprotein white level, and can reduce the damage intensity of arterial wall; Shaddock also has constitutional effect, and it helps health to be more easily absorbed into calcium and irony, contained natural folic acid, for the womankind in pregnancy, has prevention Anemia occur and promote effect of fetation; Be similar to the composition chromium of Regular Insulin in fresh shaddock meat containing effect, can blood sugar be reduced.
Therefore, shaddock is as a kind of fruit deeply liked by the common people, and deep processed product is also extensively liked by the common people, and as how a kind of low cost, industrialization production shaddock vinegar, what can keep again the original local flavor of shaddock and mouthfeel is problem to be solved by this invention.
Summary of the invention
The invention provides a kind of nutritious, the making method of the shaddock vinegar of unique flavor.
The technical solution used in the present invention: a kind of shaddock vinegar and preparation method thereof, it comprises the steps:
A. the preparation of Fructus Citri grandis juice:
A. the screening of raw material: gather fresh grapefruit, cleaning: with pure water cleaning 3 ~ 5 times, drain water;
B. shaddock is cut into out, pulp and exocarp are peeled off, whiter endocarp will be dispelled and seed obtains grapefruit flesh;
C. broken juice: by grapefruit flesh: water: different Vc sodium=1:0.5:0.01 mixing is squeezed the juice, and obtains shaddock juice;
D. pectinase treatment: the pH value regulating shaddock juice with sodium bicarbonate is 6.0 ~ 6.5, adds polygalacturonase by the amount of shaddock juice quality 0.1% ~ 0.5%; Under DEG C condition of temperature 50 C ~ 60, enzymolysis 40min ~ 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Fructus Citri grandis juice by 200 order filtered through gauze;
B. the fermentation of shaddock wine is standby:
In shaddock juice, add the white sugar of shaddock juice quality 5% ~ 10%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; Mixing juice in access yeast activated liquid, temperature being adjusted to is 26 ~ 28 DEG C, standing for fermentation 3 ~ 5d, obtained shaddock wine, and the alcoholic strength of described shaddock wine is 6% ~ 8%;
C. the fermentation of shaddock vinegar is standby:
By shaddock wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of shaddock wine volume 5%, under temperature 28 ~ 32 DEG C, rotating speed 160rpm condition, cultivation and fermentation 3d ~ 5d, obtained shaddock vinegar; Containing a little precipitation in described shaddock vinegar, with the total acidity of acetometer for 3% ~ 5%;
D. shaddock vinegar clarification:
By described shaddock vinegar, the chitosan adding shaddock vinegar massfraction 2% stirs clarification 2min, centrifugal 5min under rotating speed 1000rpm condition, discards precipitation, gets supernatant liquor, temperature 75 DEG C of pasteurize 30min are shaddock vinegar, described shaddock vinegar is faint yellow, transparent clear, mouthfeel acid alcohol, there is strong shaddock taste, with the total acidity of acetometer for 3% ~ 5%.
Further: in described step A d. pectinase treatment step described in the enzyme activity of polygalacturonase be 30000u/g.
Further: the yeast activated liquid in described step B is by yeast powder: the ratio of pure water=1:5 mixes, temperature 30 DEG C activation 30min obtains.
Further: mixing juice in described step B: the ratio of yeast activated liquid is 1:0.04.
Further: acetic bacteria seed liquor described in described step C is that acetic bacteria is accessed seed culture medium, under temperature 30 DEG C, rotating speed 160rpm condition, cultivation and fermentation 2d obtains.
Further: described in described step C, seed culture medium is made up of the material of following weight proportion: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate 2g/L, dipotassium hydrogen phosphate 3g/L, mass percent concentration is the edible ethanol 30ml/L of 95%.
Shaddock contains abundant VITAMIN, amino acid, polysaccharide, Mierocrystalline cellulose, several mineral materials and trace element, meet the condition of distillery yeast and acetic bacteria growth, but because the sugar of shaddock own cannot meet zymamsis desired sugars amount, therefore in the zymamsis stage, part white sugar is added to shaddock milk, make its fermentation alcohol output meet alcohol amount needed for later stage acetic fermentation; On the other hand, in the acetic fermentation stage, due to ethanol content higher (6% ~ 8%) in the shaddock wine that zymamsis in early stage obtains, later stage acetic fermentation total acidity can reach 3% ~ 5%.
The invention has the beneficial effects as follows:
1. adopt compound pectinase process shaddock milk, obtain the slurries that viscosity is little, be conducive to the carrying out of later stage alcohol and acetic fermentation;
2. adopt liquid alcohol and acetic fermentation two-step process fermentation for shaddock seasoned vinegar, only carry out tune pol in fermenting process, obtained shaddock seasoned vinegar is pure liquid state fermentation product;
3. using shaddock as main raw material, in whole fermenting process except interpolation white sugar, without the need to adding other materials such as alcohol, maintaining the nutritive substance of shaddock in shaddock vinegar itself and strong shaddock taste;
4. the nourishing function of vinegar and the abundant nutrition of shaddock are combined closely by the shaddock seasoned vinegar that the present invention obtains, and are rich in other nutritive substances such as multivitamin, mineral substance, are the liquid state fermentation type nutritious flavouring vinegar integrating nutrition and health care;
5. the present invention adopts the liquid-state fermentation technology that fermentation period is short, fermentation efficiency is high to enhance productivity, and shaddock vinegar seasonings also improves the value of shaddock in addition, has expanded the processing and utilization field of shaddock.
Embodiment
Below in conjunction with embodiment, the present invention will be further described:
The explanation in the raw materials used source of following examples:
Yeast powder, is purchased from Angel Yeast Co., Ltd;
Different Vc sodium (food grade), is purchased from Henan hundred million specialization chemical product company limited;
Sodium bicarbonate (food grade), is purchased from Hailian Bittern Chemical Co., Ltd.;
The enzyme activity of polygalacturonase (food grade) is 30000u/g, is purchased from Pangbo Bioengineering Co Ltd, Nanning;
Glucose (food grade), is purchased from Xiwang Pharmaceutical Co., Ltd..
Embodiment 1:
The concrete operation step preparing shaddock vinegar is as follows:
(1) preparation of Fructus Citri grandis juice:
1. the screening of raw material: choose appearance without obvious scar, fresh full shaddock;
2. clean: clean 3 times with pure water;
3. broken juice: be cut into out by shaddock, peels off pulp and exocarp, then will dispel white endocarp and seed obtains grapefruit flesh, the different Vc sodium mixing of 1000g grapefruit flesh, 500g water and 50g is squeezed the juice, obtains shaddock juice;
4. pectinase treatment: the pH value regulating shaddock juice with sodium bicarbonate is 6.0, adds by the amount of shaddock juice quality 0.1% polygalacturonase that enzyme activity is 30000u/g; Under temperature 50 C condition, enzymolysis 40min, temperature 95 DEG C is gone out after enzyme 1min, obtains Fructus Citri grandis juice by 200 order filtered through gauze;
(2) fermentation of shaddock wine is standby:
In 1000ml shaddock juice, add 50g white sugar, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 3d, obtained shaddock wine, and the alcoholic strength of described shaddock wine is 6%;
Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml pure water, and temperature 30 DEG C activation 30min obtains;
(3) fermentation of shaddock vinegar is standby:
By shaddock wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of shaddock wine volume 5%, at temperature 28 DEG C, rotating speed 160rpm cultivation and fermentation 3d, obtained shaddock vinegar contains a little precipitation, and total acidity (with acetometer) is 3%;
Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) shaddock vinegar clarification:
By above-mentioned fermentation for shaddock vinegar, the chitosan adding shaddock vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are shaddock vinegar, this product is faint yellow, transparent clear, mouthfeel acid alcohol, have strong shaddock taste, total acidity (with acetometer) is 3%.
Embodiment 2:
The concrete operation step preparing shaddock vinegar is as follows:
(1) preparation of Fructus Citri grandis juice:
1. the screening of raw material: choose appearance without obvious scar, fresh full shaddock;
2. clean: clean 5 times with pure water;
3. broken juice: cut into slices by shaddock, after removing seed, squeezes the juice the different Vc sodium mixing of 1000g grapefruit flesh, 500g water and 50g, obtains shaddock juice;
4. pectinase treatment: the pH value regulating shaddock juice with sodium bicarbonate is 6.2, adds by the amount of shaddock quality 0.3% polygalacturonase that enzyme activity is 30000u/g; Under temperature 55 DEG C of conditions, enzymolysis 50min, temperature 95 DEG C is gone out after enzyme 1min, obtains Fructus Citri grandis juice by 200 order filtered through gauze;
(2) fermentation of shaddock wine is standby:
In 1000ml Fructus Citri grandis juice, add the white sugar of shaddock quality 10%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 26 DEG C, standing for fermentation 7d, obtained shaddock wine, and the alcoholic strength of described shaddock wine is 7%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml pure water, and temperature 30 DEG C activation 30min obtains.
(3) fermentation of shaddock vinegar is standby:
By shaddock wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of shaddock wine volume 5%, at temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 4d, obtained shaddock vinegar contains a little precipitation, and total acidity (with acetometer) is 4%;
Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) shaddock vinegar clarification:
By above-mentioned fermentation for shaddock vinegar, the chitosan adding shaddock vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are shaddock vinegar, this shaddock vinegar is faint yellow, transparent clear, mouthfeel acid alcohol, have strong shaddock taste, total acidity (with acetometer) is 4%.
Embodiment 3:
The concrete operation step preparing shaddock vinegar is as follows:
(1) preparation of Fructus Citri grandis juice:
1. the screening of raw material: choose appearance without obvious scar, fresh full shaddock;
2. clean: clean with pure water;
3. broken juice: cut into slices by shaddock, after removing seed, squeezes the juice the different Vc sodium mixing of 1000g grapefruit flesh, 500g water and 50g, obtains shaddock juice;
4. pectinase treatment: the pH value regulating shaddock juice with sodium bicarbonate is 6.0, adds by the amount of shaddock quality 0.5% polygalacturonase that enzyme activity is 30000u/g; Under temperature 60 C condition, enzymolysis 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Fructus Citri grandis juice by 200 order filtered through gauze;
(2) fermentation of shaddock wine is standby:
In 1000ml Fructus Citri grandis juice, add the white sugar of shaddock quality 8%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; In the mixing juice of 50ml, access 2ml yeast activated liquid, temperature is 28 DEG C, standing for fermentation 5d, obtained shaddock wine, and the alcoholic strength of described shaddock wine is 8%; Wherein yeast activated liquid is mixed by 20g Angel Yeast powder and 100ml pure water, and temperature 30 DEG C activation 30min obtains;
(3) fermentation of shaddock vinegar is standby:
By shaddock wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of shaddock wine volume 5%, at temperature 32 DEG C, rotating speed 160rpm cultivation and fermentation 5d, obtained shaddock vinegar contains a little precipitation, and total acidity (with acetometer) is 5%; Wherein seed culture medium adopts: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate (MgSO47H2O) 2g/L, dipotassium hydrogen phosphate (K2HPO4) 3g/L, the edible ethanol 30ml/L (3%) of concentration 95%; Acetic bacteria seed liquid and preparation method thereof is: seed culture medium divides puts into triangular flask 20ml/100ml, 105 DEG C of sterilizing 5min, a ring acetic bacteria AS1.41 is inoculated in triangular flask with transfering loop, the edible ethanol 30ml/L (3%) of concentration 95% is added, temperature 30 DEG C, rotating speed 160rpm cultivation and fermentation 2d during inoculation;
(4) shaddock vinegar clarification:
By above-mentioned fermentation for shaddock vinegar, the chitosan adding shaddock vinegar massfraction 2% stirs clarification 2min, the centrifugal 5min of 1000rpm, discards precipitation, gets supernatant liquor bottling, 75 DEG C of pasteurize 30min are shaddock vinegar, this shaddock vinegar is faint yellow, transparent clear, mouthfeel acid alcohol, have strong shaddock taste, total acidity (with acetometer) is 5%.
The present invention is not limited to above-described embodiment; the foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a preparation method for shaddock vinegar, is characterized in that: comprise the following steps:
A. the preparation of Fructus Citri grandis juice:
A. the screening of raw material: gather fresh grapefruit, cleaning: with pure water cleaning 3 ~ 5 times, drain water;
B. shaddock is cut into out, pulp and exocarp are peeled off, whiter endocarp will be dispelled and seed obtains grapefruit flesh;
C. broken juice: by grapefruit flesh: water: different Vc sodium=1:0.5:0.01 mixing is squeezed the juice, and obtains shaddock juice;
D. pectinase treatment: the pH value regulating shaddock juice with sodium bicarbonate is 6.0 ~ 6.5, adds polygalacturonase by the amount of shaddock juice quality 0.1% ~ 0.5%; Under DEG C condition of temperature 50 C ~ 60, enzymolysis 40min ~ 60min, temperature 95 DEG C is gone out after enzyme 1min, obtains Fructus Citri grandis juice by 200 order filtered through gauze;
B. the fermentation of shaddock wine is standby:
In shaddock juice, add the white sugar of shaddock juice quality 5% ~ 10%, obtain mixing juice; Load container, double-deck sealed membrane sealing, wherein one deck is breathable sealing film, and another layer is airtight sealed membrane, temperature 105 DEG C of sterilizing 5min; Mixing juice in access yeast activated liquid, temperature being adjusted to is 26 ~ 28 DEG C, standing for fermentation 3 ~ 5d, obtained shaddock wine, and the alcoholic strength of described shaddock wine is 6% ~ 8%;
C. the fermentation of shaddock vinegar is standby:
By shaddock wine sterilizing 5min under temperature 105 DEG C of conditions, remove airtight sealed membrane, by the amount inoculation acetic bacteria seed liquor of shaddock wine volume 5%, under temperature 28 ~ 32 DEG C, rotating speed 160rpm condition, cultivation and fermentation 3d ~ 5d, obtained shaddock vinegar; Containing a little precipitation in described shaddock vinegar, with the total acidity of acetometer for 3% ~ 5%;
D. shaddock vinegar clarification:
By described shaddock vinegar, the chitosan adding shaddock vinegar massfraction 2% stirs clarification 2min, centrifugal 5min under rotating speed 1000rpm condition, discards precipitation, gets supernatant liquor, temperature 75 DEG C of pasteurize 30min are shaddock vinegar, described shaddock vinegar is faint yellow, transparent clear, mouthfeel acid alcohol, there is strong shaddock taste, with the total acidity of acetometer for 3% ~ 5%.
2. a kind of shaddock vinegar according to claim 1 and preparation method thereof, is characterized in that: in described step A d. pectinase treatment step described in the enzyme activity of polygalacturonase be 30000u/g.
3. a kind of shaddock vinegar according to claim 1 and preparation method thereof, is characterized in that: the yeast activated liquid in described step B is by yeast powder: the ratio of pure water=1:5 mixes, and temperature 30 DEG C activation 30min obtains.
4. a kind of shaddock vinegar according to claim 1 and preparation method thereof, is characterized in that: mixing juice in described step B: the ratio of yeast activated liquid is 1:0.04.
5. a kind of shaddock vinegar according to claim 1 and preparation method thereof, is characterized in that: acetic bacteria seed liquor described in described step C is that acetic bacteria is accessed seed culture medium, and under temperature 30 DEG C, rotating speed 160rpm condition, cultivation and fermentation 2d obtains.
6. any one shaddock vinegar and preparation method thereof according to claim 1 or 5, it is characterized in that: described in described step C, seed culture medium is made up of the material of following weight proportion: glucose 10g/L, yeast extract paste 10g/L, magnesium sulfate heptahydrate 2g/L, dipotassium hydrogen phosphate 3g/L, mass percent concentration is the edible ethanol 30ml/L of 95%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105154308A (en) * | 2015-09-23 | 2015-12-16 | 广西壮锦家园农业科技发展有限公司 | Preparing technology for dragon fruit vinegar |
| CN106173746A (en) * | 2016-07-25 | 2016-12-07 | 黄海娟 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
| CN106234892A (en) * | 2016-07-25 | 2016-12-21 | 黄海娟 | A kind of preparation method of red heart honey pomelo tea vinegar |
| CN113105964A (en) * | 2020-01-13 | 2021-07-13 | 仁化县富和信农业技术中心 | Preparation method of shaddock white spirit |
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| CN101381663A (en) * | 2008-10-15 | 2009-03-11 | 福建南海食品有限公司 | Production method of debittering honey pomelo fermentation product |
| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN103966072A (en) * | 2014-05-26 | 2014-08-06 | 合肥工业大学 | Strawberry seasoned vinegar and preparation technique thereof |
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| CN101381663A (en) * | 2008-10-15 | 2009-03-11 | 福建南海食品有限公司 | Production method of debittering honey pomelo fermentation product |
| CN101455431A (en) * | 2009-01-07 | 2009-06-17 | 华南理工大学 | Orange fruit vinegar beverage and production method thereo |
| CN103966072A (en) * | 2014-05-26 | 2014-08-06 | 合肥工业大学 | Strawberry seasoned vinegar and preparation technique thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105154308A (en) * | 2015-09-23 | 2015-12-16 | 广西壮锦家园农业科技发展有限公司 | Preparing technology for dragon fruit vinegar |
| CN106173746A (en) * | 2016-07-25 | 2016-12-07 | 黄海娟 | A kind of preparation method of red heart honey Fructus Citri grandis vinegar |
| CN106234892A (en) * | 2016-07-25 | 2016-12-21 | 黄海娟 | A kind of preparation method of red heart honey pomelo tea vinegar |
| CN113105964A (en) * | 2020-01-13 | 2021-07-13 | 仁化县富和信农业技术中心 | Preparation method of shaddock white spirit |
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Application publication date: 20150429 |