CN108641847A - A kind of Gentiana triflora and corn composite beverage wine and its processing method - Google Patents
A kind of Gentiana triflora and corn composite beverage wine and its processing method Download PDFInfo
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Abstract
The invention discloses a kind of Gentiana trifloras and corn composite beverage wine and its processing method, using Guangdong characteristic fruit Gentiana triflora and the deep corn welcome by consuming public as raw material, it is high, anti-oxidant of fine qualities to be intended to provide a kind of anthocyanidin content, and the fruit wine with maintaining beauty and keeping young.This approach includes the following steps：1）Select Gentiana triflora and corn；2）Prepare zymotic fluid；3）Composite fermentation；4）Low temperature ageing；5）It filters, is filling.This method mainly solves the key technologies such as fermentating formula, technique.The method of the present invention so that flavor characteristic substance in Gentiana triflora and corn and anti-oxidation health ingredient are protected during the fermentation, produces the orange red fermented beverage wine transparent, fragrant is fragrant and sweet, flavour mellowness is tasty and refreshing of color and luster.
Description
Technical field
The present invention relates to field of agricultural products processing, more particularly to a kind of Gentiana triflora and corn composite beverage wine and its processing side
Method.
Background technology
Gentiana triflora (sanhua-plum) is the famous characteristic fruit in South China, has the excellent dilute fruit title in Guangdong, is mesh
One of the main breed of preceding South China's Japanese plum.Guangdong is formed because of the industrial structure of its advantageous natural conditions and Gentiana triflora
For the main Gentiana triflora place of production in the whole nation, data show that Guangdong Gentiana triflora scale orchard is more than 50,000 hectares, and annual output is more than five
100000 tons.Gentiana triflora pulp is in aubergine, and exquisitely carved, meat is sharp and clear, and meat thickness core is small.In addition, modern study confirms, Gentiana triflora
In containing abundant nutrient such as mineral matter element, vitamin etc..Annual five June is the season that Gentiana triflora concentrates listing,
Because it belongs to climacteric type fruit, it is ripe at a time when hot season and fruit to adopt rear metabolic activity vigorous, easily there is dehydration corruption
The problems such as rotten, brown stain and quality decline, loss is serious, exerts heavy pressures on to storage and transport.
Contain abundant anthocyanidin in Gentiana triflora, anthocyanidin content is 8.79 (mg CGE/g DW) in pulp, significantly high
In fruit such as black Lee, red bayberry, sweet tea persimmons.Anthocyanidin is the condensate made of a certain number of catechins, epicatechin condensation, is belonged to
Flavonoids in phenolic compound is a kind of natural water colo(u)r and the main color-generation substance of plant.Study table
Bright, anthocyanidin has the function of stronger removing free radical, reduces the activity of oxidizing ferment as a kind of important antioxidant,
The multiple functions such as different, the antitumor, antiallergy of its resistance are increasingly valued by people.In case of human, the antioxygen of anthocyanidin
The property changed becomes a kind of natural potent free radical scavenger, has anti-oxidant, anti-mutation, prevents cardiovascular and cerebrovascular disease, protects
Protect liver is dirty and inhibits the plurality of health care functions such as tumour cell generation, while anthocyanidin can inhibit the certain enzymes for causing skin aging
The effect of class enhances the vigor of Skin Cell, reaches beautifying face and moistering lotion.
Corn is the big kind in commodity market all the time as main cereal crops.The lecithin contained in corn
Fat, glutamic acid have good effect to human body brain tonic, anti-aging；Contain abundant vitamin E in plumule, can effectively remove
Free radical in human body enhances body metabolism, adjusts nerve and endocrine function etc..
In recent years, development in terms of fermented wine forward direction nutrition and health care and kind diversification has developed shown unique characteristics at present
All kinds of wine product, meet the consuming public of each level.High-quality fermented wine is produced using different Raw material processings, is met more
Consumer demand.Composite beverage wine can make up shortcoming and nutritional ingredient deficiency etc. of the single fermenting raw materials wine on color
The characteristics of defect, comprehensive plurality of raw materials and advantage, the excellent flavor that ferments, the comprehensive alcoholic drink of nutrition.Cold fermentation technology by
It is low in its fermentation temperature, can greatly limit retain raw material in active ingredient the features such as, the development of China's fermentation industry is pushed to one
A new high degree.
Cold fermentation technology, i.e., the fermenting and producing carried out under 18 to 22 DEG C of cryogenic conditions.Cold fermentation is given birth in fermented wine
It is had the characteristics that in production:(1) the yeast life cycle under low-temperature condition is longer, and cold fermentation can extend the time of fermentation,
Make the progress that entire alcoholic fermentation process is gently stablized；(2) cold fermentation, which can extend time of fermentation, more can adequately extract
Types of functionality sex factor in raw material and nutritional ingredient；(3) cold fermentation can retain the flavor in raw material to the greatest extent
Matter makes it not by high temperature；(4) cold fermentation can make various miscellaneous bacterias that may be down to most on the interference and influence that wine is brought
It is low；(5) cold fermentation obtains wine bright color, the clarification of wine body, raw material fragrance and aroma combine together, and sensory evaluation is good.
But it there is no the research for Gentiana triflora and corn composite beverage wine at present.
Invention content
In order to overcome the above-mentioned deficiencies of the prior art, the present invention provides a kind of Gentiana triflora and corn composite beverage wine and its
Processing method.This method makes flavor characteristic substance in Gentiana triflora and corn and anti-oxidation health ingredient during the fermentation
With protection, the orange red fermented beverage wine transparent, fragrant is fragrant and sweet, flavour mellowness is tasty and refreshing of color and luster is produced.
The present invention adopts the following technical scheme that realization.
A kind of processing method of Gentiana triflora and corn composite beverage wine, includes the following steps：
(1) preparation of Gentiana triflora zymotic fluid：Gentiana triflora is enucleated, pulp is taken to beat juice, pectase is added and is digested, i.e.,
Obtain Gentiana triflora zymotic fluid；
(2) preparation of corn fermentation liquid：It is handled to well-done by corn threshing, then by corn kernel, cooked maize seed is taken to add
Water beats juice, and alpha-amylase is added and is digested, and carbohydrase is added later and is digested to get corn fermentation liquid；
(3) composite fermentation：By Gentiana triflora zymotic fluid obtained by step (1) and corn fermentation liquid mixing obtained by step (2), then adjust
Pol is saved, then inoculation yeast fermentation is to get composite fermentation liquid；
(4) low temperature ageing：By composite fermentation liquid ageing obtained by step (3) to get ageing alcoholic drink；
(5) it filters, is canned：Ageing alcoholic drink obtained by step (4) is subjected to clarification filtration, then is carried out filling to get three China
Lee and corn composite beverage wine finished product.
Preferably, the Gentiana triflora and corn are selected：Gentiana triflora fruit and corncob are selected, sorted and cleaned, is used
It is for use that water drains surface moisture after cleaning.
Preferably, it is 4.0~5.0 first to adjust the pH of Gentiana triflora juice with citric acid in step (1), adds pectase progress
Enzymolysis；The additive amount of the pectase is the 0.05%~0.15% of Gentiana triflora juice quality.
Preferably, the temperature of step (1) described enzymolysis is 37 DEG C~50 DEG C, and the time is 150min~210min.
It is further preferred that be enucleated Gentiana triflora in step (1), pulp is taken to beat juice, then with lemon acid for adjusting pH is 4.5,
Then pectase is added and carries out enzymolysis 180min at 45 DEG C to get Gentiana triflora zymotic fluid；The additive amount of the pectase is three
The 0.10% of magnificent Lee's juice quality.
Preferably, step (2) described corn includes conventional corn, corn and waxy corn.
Preferably, it is according to solid-liquid ratio 1 to add water to beat juice described in step (2):1~1:5 (g/ml) beat juice.Further preferably material
Liquor ratio is 25:55.
Preferably, in step (2) first use citric acid adjusting corn juice pH be 5.0~8.0, then be added alpha-amylase into
Row enzymolysis；The temperature of the enzymolysis is 60 DEG C~80 DEG C, and the time is 60min~120min；The additive amount of the alpha-amylase is
The 0.10%~0.50% of corn juice quality.
Preferably, it is 4.0~6.0 that lemon acid for adjusting pH is first used in step (2), adds carbohydrase and is digested；It is described
The temperature of enzymolysis is 40 DEG C~60 DEG C, and the time is 150min~210min；The additive amount of the carbohydrase is corn juice quality
0.10%~0.40%.
It is further preferred that in step (2), first corn is cleaned and threshing, then corn kernel is steamed to well-done, takes ripe jade
Rice seed is according to solid-liquid ratio 1:2.2 add water to beat juice, are 6.5 with lemon acid for adjusting pH, add alpha-amylase and carried out at 70 DEG C
90min is digested, add carbohydrase with lemon acid for adjusting pH for 4.5 again later carries out enzymolysis 180min to get jade at 55 DEG C
Rice zymotic fluid；The additive amount of the alpha-amylase is the 0.30% of corn juice quality, and the additive amount of the carbohydrase is corn juice
The 0.24% of quality.
Preferably, the proportion of the Gentiana triflora and corn is 3:1~1:3, further preferably 1:1.25.
Preferably, step (3) the Gentiana triflora zymotic fluid and corn fermentation liquid are with volume ratio 1:1~1:9 mixings；Adjust sugar
Degree is that white granulated sugar is added to adjust pol as 160~230g/L.
Preferably, it needs that lemon acid for adjusting pH is added before fermentation in step (3) to be 3.0~5.0；The inoculum concentration of the yeast
It is 0.02%~0.08%；The time of the fermentation is 14~21 days, and inoculation used yeast activating solution passes through 9 times of yeast weight
Obtained by the syrup activated yeast 30min of the 2% of 37 DEG C.
It is further preferred that the inoculum concentration of step (3) described yeast is 0.05%；The time of the fermentation is 16 days.
It is further preferred that in step (3), take Gentiana triflora zymotic fluid and corn fermentation liquid with volume ratio 1:4 mixings are added
It is 210g/L that white granulated sugar, which adjusts pol, and it is 4.0 that lemon acid for adjusting pH, which is added,.
Preferably, the temperature of step (4) described ageing is 0~10 DEG C, and the time is 2~5 months.
It is further preferred that the temperature of step (4) described ageing is 5 DEG C, the time is 3 months.
Preferably, described be filtered into of step (5) first uses filtered through gauze, then with 0.45 μm of membrane filtration.
A kind of Gentiana triflora made from above-described processing method and corn composite beverage wine, the Gentiana triflora and corn are multiple
Close application of the alcoholic drink in beautifying face and moistering lotion, food and health products.
The present invention carries out the processing of composite beverage wine using Gentiana triflora and corn as raw material, with pectase, alpha-amylase and sugar
Change enzyme respectively to digest raw material, the making of alcoholic drink carried out by the fermentation of saccharomyces cerevisiae, be compounded with Gentiana triflora and
The nutritive peculiarity and healthcare function of corn not only produce the composite beverage wine of orange red color and luster, fragrant, flavour glycol, more
Further expand the economic benefit and application value of Gentiana triflora and corn.
Compared with prior art, the present invention has the advantages that：
(1) compound Lingnan features fruit Gentiana triflora of the invention and corn full of nutrition, the fermentation by yeast to raw material
Effect obtains Gentiana triflora and corn composite beverage wine.Gentiana triflora and corn are always present in fermentation system, the function in raw material
Property ingredient and nutriment are fully extracted, gained alcoholic drink color and luster it is orange red it is transparent, fragrant is fragrant and sweet, flavour mellowness is tasty and refreshing.
(2) Gentiana triflora listing concentration, the problem of excess production capacity can be effectively relieved in the present invention, for further expanding Gentiana triflora
And the economic benefit and application value of corn have positive meaning.
Description of the drawings
Fig. 1 is Gentiana triflora of the present invention and corn composite beverage wine making process general flow chart.
Specific implementation mode
With specific embodiment, the invention will be further described below, and embodiments of the present invention are not limited thereto.
Gentiana triflora of the present invention and corn composite beverage wine making process general flow chart are as shown in Figure 1.
Embodiment 1
(1) Gentiana triflora and white waxy corn are selected：Gentiana triflora fruit and white glutinous fringe are selected, sorted and cleaned, is eluted with water
After to drain surface moisture for use；
(2) zymotic fluid is prepared：
The preparation of I, Gentiana triflora zymotic fluids：Gentiana triflora in step (1) is enucleated, pulp is taken to beat juice, with lemon acid for adjusting pH
To 4.5, pectase additive amount is 0.1% (quality relative to Gentiana triflora fruit juice), and 45 DEG C of processing 180min send out to get Gentiana triflora
Zymotic fluid；
The preparation of the white waxy corn zymotic fluids of II,：By white waxy corn threshing in step (1), white waxy corn seed is steamed to ripe
Thoroughly, take ripe white waxy corn seed according to solid-liquid ratio " 25:55 (g/ml) " plus water beat juice；With lemon acid for adjusting pH to 4.5, alphalise starch
Enzyme additive amount is 0.3% (quality relative to white waxy corn juice), 70 DEG C of processing 90min；Later with additive amount for 0.24% (phase
For the quality of white waxy corn juice) carbohydrase is added, and in 4.5,55 DEG C of processing 180min of pH；Up to white waxy corn zymotic fluid；
(3) composite fermentation：
By Gentiana triflora zymotic fluid obtained by step (2) and white waxy corn zymotic fluid by volume " 20:80 " mixings adjust pol
For 210g/L；By yeast-inoculated amount be 0.05% (quality relative to composite fermentation liquid), inoculation yeast and ferment 16 days to get
Gentiana triflora and white waxy corn composite beverage wine；
(4) low temperature ageing：Composite beverage wine obtained by step (3) is placed in 5 DEG C, ageing 3 months is to get ageing alcoholic drink；
(5) it filters canned：Ageing alcoholic drink obtained by step (4) is subjected to clarification filtration；Later use filtered through gauze, then with
0.45 μm of membrane filtration；And it carries out filling to get Gentiana triflora and white waxy corn composite beverage wine finished product.
Alcohols material changes of contents of the Gentiana triflora obtained by the present embodiment with color waxy corn composite beverage wine during the fermentation
Situation is shown in Table 1.1, and acidity, soluble solid and anti-oxidant quality comparison situation are shown in Table 1.2.
Table 11
Note：It is analyzed using Head-space Gas Chromatography (HS-GC).
Table 1.2
Note：Polyphenol is analyzed with forint phenol reagent process；Flavones is analyzed with sodium borohydride/chloranil method, and anti-oxidant quality is with DPPH
Method is analyzed.
By table 1.1, table 1.2 it is found that Gentiana triflora made from the present embodiment and corn composite beverage wine remain original well
Functional components in material and nutriment, gained alcoholic drink color and luster it is orange red it is transparent, fragrant is fragrant and sweet, flavour mellowness is tasty and refreshing.
Embodiment 2
(1) Gentiana triflora and color waxy corn are selected：Gentiana triflora fruit and color glutinous fringe are selected, sorted and cleaned, is eluted with water
After to drain surface moisture for use；
(2) zymotic fluid is prepared：
The preparation of I, Gentiana triflora zymotic fluids：Gentiana triflora in step (1) is enucleated, pulp is taken to beat juice, with lemon acid for adjusting pH
To 4.5, pectase additive amount is 0.1% (quality relative to Gentiana triflora fruit juice), and 45 DEG C of processing 180min send out to get Gentiana triflora
Zymotic fluid；
The preparation of II, coloured silk waxy corn zymotic fluids：Step (1) is prized waxy corn threshing, color waxy corn seed is steamed to ripe
Thoroughly, take ripe color waxy corn seed according to solid-liquid ratio " 25:55 (g/ml) " plus water beat juice；With lemon acid for adjusting pH to 4.5, alphalise starch
Enzyme additive amount is 0.3% (quality relative to color waxy corn juice), 70 DEG C of processing 90min；Later with additive amount for 0.24% (phase
For the quality of color waxy corn juice) carbohydrase is added, and in 4.5,55 DEG C of processing 180min of pH；Up to color waxy corn zymotic fluid；
(3) composite fermentation：
By Gentiana triflora zymotic fluid obtained by step (2) and color waxy corn zymotic fluid by volume " 20:80 " mixings adjust pol
For 210g/L；By yeast-inoculated amount be 0.05% (quality relative to composite fermentation liquid), inoculation yeast and ferment 16 days to get
Gentiana triflora and color waxy corn composite beverage wine；
(4) low temperature ageing：Composite beverage wine obtained by step (3) is placed in 5 DEG C, ageing 3 months is to get ageing alcoholic drink；
(5) it filters canned：Ageing alcoholic drink obtained by step (4) is subjected to clarification filtration；Later use filtered through gauze, then with
0.45 μm of membrane filtration；And it carries out filling to get Gentiana triflora and color waxy corn composite beverage wine finished product.
Alcohols material changes of contents of the Gentiana triflora obtained by the present embodiment with color waxy corn composite beverage wine during the fermentation
Situation is shown in Table 2.1, and acidity, soluble solid and anti-oxidant quality comparison situation are shown in Table 2.2.
Table 21
Note：It is analyzed using Head-space Gas Chromatography (HS-GC).
Table 2.2
Note：Polyphenol is analyzed with forint phenol reagent process；Flavones is analyzed with sodium borohydride/chloranil method, and anti-oxidant quality is with DPPH
Method is analyzed.
By table 2.1, table 2.2 it is found that Gentiana triflora made from the present embodiment and corn composite beverage wine remain original well
Functional components in material and nutriment, gained alcoholic drink color and luster it is orange red it is transparent, fragrant is fragrant and sweet, flavour mellowness is tasty and refreshing.
Embodiment 3
(1) Gentiana triflora and flower waxy corn are selected：By Gentiana triflora fruit and glutinous fringe is spent to select, sort and clean, is eluted with water
After to drain surface moisture for use；
(2) zymotic fluid is prepared：
The preparation of I, Gentiana triflora zymotic fluids：Gentiana triflora in step (1) is enucleated, pulp is taken to beat juice, with lemon acid for adjusting pH
To 4.5, pectase additive amount is 0.1% (quality relative to Gentiana triflora fruit juice), and 45 DEG C of processing 180min send out to get Gentiana triflora
Zymotic fluid；
II, spends the preparation of waxy corn zymotic fluid：By flower waxy corn threshing in step (1), flower waxy corn seed is steamed to ripe
Thoroughly, take ripe colored waxy corn seed according to solid-liquid ratio " 25:55 (g/ml) " plus water beat juice；With lemon acid for adjusting pH to 4.5, alphalise starch
Enzyme additive amount is 0.3% (quality relative to flower waxy corn juice), 70 DEG C of processing 90min；Later with additive amount for 0.24% (phase
For the quality of flower waxy corn juice) carbohydrase is added, and in 4.5,55 DEG C of processing 180min of pH；Up to flower waxy corn zymotic fluid；
(3) composite fermentation：
By Gentiana triflora zymotic fluid obtained by step (2) and flower waxy corn zymotic fluid by volume " 20:80 " mixings adjust pol
For 210g/L；By yeast-inoculated amount be 0.05% (quality relative to composite fermentation liquid), inoculation yeast and ferment 16 days to get
Gentiana triflora and flower waxy corn composite beverage wine；
(4) low temperature ageing：Composite beverage wine obtained by step (3) is placed in 5 DEG C, ageing 3 months is to get ageing alcoholic drink；
(5) it filters canned：Ageing alcoholic drink obtained by step (4) is subjected to clarification filtration；Later use filtered through gauze, then with
0.45 μm of membrane filtration；And it carries out filling to get Gentiana triflora and flower waxy corn composite beverage wine finished product.
Alcohols material changes of contents of the Gentiana triflora obtained by the present embodiment with color waxy corn composite beverage wine during the fermentation
Situation is shown in Table 3.1, and acidity, soluble solid and anti-oxidant quality comparison situation are shown in Table 3.2.
Table 3.1
Note：It is analyzed using Head-space Gas Chromatography (HS-GC).
Table 3.2
Note：Polyphenol is analyzed with forint phenol reagent process；Flavones is analyzed with sodium borohydride/chloranil method, and anti-oxidant quality is with DPPH
Method is analyzed.
By table 3.1, table 3.2 it is found that Gentiana triflora made from the present embodiment and corn composite beverage wine remain original well
Functional components in material and nutriment, gained alcoholic drink color and luster it is orange red it is transparent, fragrant is fragrant and sweet, flavour mellowness is tasty and refreshing.
Above-mentioned specific implementation can by those skilled in the art under the premise of without departing substantially from the principle of the invention and objective with difference
Mode carry out local directed complete set to it, protection scope of the present invention is subject to claims and not by above-mentioned specific implementation institute
Limit, each implementation within its scope is by the constraint of the present invention.
Claims (10)
1. the processing method of a kind of Gentiana triflora and corn composite beverage wine, which is characterized in that include the following steps：
（1）The preparation of Gentiana triflora zymotic fluid：Gentiana triflora is enucleated, pulp is taken to beat juice, pectase is added and is digested to get three
Magnificent Lee's zymotic fluid；
（2）The preparation of corn fermentation liquid：It is handled to well-done by corn threshing, then by corn kernel, takes cooked maize seed that water is added to beat
Juice, is added α-amylase and is digested, and carbohydrase is added later and is digested to get corn fermentation liquid；
（3）Composite fermentation：By step（1）Gained Gentiana triflora zymotic fluid and step（2）Gained corn fermentation liquid mixing, then adjust sugar
Degree, then inoculation yeast fermentation is to get composite fermentation liquid；
（4）Low temperature ageing：By step（3）The ageing of gained composite fermentation liquid is to get ageing alcoholic drink；
（5）It filters, is canned：By step（4）Gained ageing alcoholic drink carry out clarification filtration, then carry out it is filling to get Gentiana triflora with
Corn composite beverage wine finished product.
2. the processing method of a kind of Gentiana triflora according to claim 1 and corn composite beverage wine, which is characterized in that step
（1）The middle pH that Gentiana triflora juice is first adjusted with citric acid is 4.0 ~ 5.0, adds pectase and is digested；The pectase
Additive amount is the % of 0.05 % ~ 0.15 of Gentiana triflora juice quality.
3. the processing method of a kind of Gentiana triflora according to claim 1 and corn composite beverage wine, which is characterized in that step
（1）The temperature of the enzymolysis is 37 DEG C ~ 50 DEG C, and the time is the min of 150 min ~ 210.
4. the processing method of a kind of Gentiana triflora according to claim 1 and corn composite beverage wine, which is characterized in that step
（2）It is according to solid-liquid ratio 1 that described plus water, which beats juice,:1 ~ 1:5 add water to beat juice.
5. the processing method of a kind of Gentiana triflora according to claim 1 and corn composite beverage wine, which is characterized in that step
（2）Middle is first 5.0 ~ 8.0 with the pH of citric acid adjusting corn juice, and α-amylase is then added and is digested；The enzymolysis
Temperature be 60 DEG C ~ 80 DEG C, the time be the min of 60 min ~ 120；The additive amount of the α-amylase is corn juice quality
The % of 0.10 % ~ 0.50.
6. the processing method of a kind of Gentiana triflora according to claim 1 and corn composite beverage wine, which is characterized in that step
（2）Middle is first 4.0 ~ 6.0 with lemon acid for adjusting pH, adds carbohydrase and is digested；The temperature of the enzymolysis be 40 DEG C ~
60 DEG C, the time is the min of 150 min ~ 210；The additive amount of the carbohydrase is the % of 0.10 % ~ 0.40 of corn juice quality.
7. the processing method of a kind of Gentiana triflora according to claim 1 and corn composite beverage wine, which is characterized in that step
（3）The Gentiana triflora zymotic fluid and corn fermentation liquid are with volume ratio 1:1 ~ 1:9 mixings；It is that white granulated sugar is added to adjust to adjust pol
Pol is 160 ~ 230 g/L.
8. the processing method of a kind of Gentiana triflora according to claim 1 and corn composite beverage wine, which is characterized in that step
（3）It needs that lemon acid for adjusting pH is added before middle fermentation to be 3.0 ~ 5.0；The inoculum concentration of the yeast is 0.02% ~ 0.08 %；
The time of the fermentation is 14 ~ 21 days.
9. the processing method of a kind of Gentiana triflora according to claim 1 and corn composite beverage wine, which is characterized in that step
（4）The temperature of the ageing is 0 ~ 10 DEG C, and the time is 2 ~ 5 months.
10. a kind of Gentiana triflora made from claim 1-9 any one of them processing methods and corn composite beverage wine.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109401895A (en) * | 2018-11-20 | 2019-03-01 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of Gentiana triflora fruit wine processing method |
| CN110029030A (en) * | 2019-04-22 | 2019-07-19 | 广西科技大学鹿山学院 | A kind of pomegranate corn compound fruit wine and preparation method thereof |
| CN113897255A (en) * | 2021-10-08 | 2022-01-07 | 李德淳 | Refined grain health-preserving rice wine and preparation method thereof |
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