CN103404574A - Grape biscuit and manufacturing method thereof - Google Patents
Grape biscuit and manufacturing method thereof Download PDFInfo
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Abstract
The invention relates to a food manufacturing method, in particular to a grape biscuit and a manufacturing method thereof. The manufacturing method includes that baked grape powder is grinded to be 150-mesh powder, the powder serving as auxiliary materials of biscuit manufacturing and milk powder are filled in together, and manufacturing is completed after operation procedures including powder mixing, standing, rolling, forming and baking. The grape biscuit is characterized in that blending of two nutrition systems is enhanced, the obtained grape biscuit has the color, aroma and taste of the two nutrition systems, and the nutritional characteristics and the special flavor of the grape powder are highlighted. According to weight, the grape biscuit is composed of raw materials of 80-100 parts of standard flour, 8-12 parts of grape powder, 1-5 parts of milk powder, 18-32 parts of granulated sugar, 2-6 parts of malt sugar, 10-15 parts of greases, 0.5-1.3 parts of phospholipids, 0.1-0.3 part of flavoring butter essence, 0.3-0.7 part of salt, 0.5-0.9 part of baking soda and 0.2-0.6 part of ammonium bicarbonate, and the grape biscuit is obtained in the manufacturing method.
Description
One, technical field:
The present invention relates to a kind of manufacture method of food, specifically relate to a kind of banbury biscuit and preparation method thereof.
Two, background technology:
Grape is not only delicious good to eat, and nutritive value is very high, and in ripe grape berry, sugar content, up to 10%～30%, be take glucose as main, can be directly absorbed by the body.Also contain mineral calcium, potassium, phosphorus, iron and multivitamin, and multiple essential amino acid.In grape, also have the cobalamin of anti-pernicious anaemia effect, often eat grape, be of value to the treatment pernicious anaemia; The natural polymeric phenol contained in grape, can with virus or bacterium in protein chemical combination, make it to lose the ability of communicate illness, often eating grape has good killing action for poliovirus and some other viruses, and makes generated human antibody.In Grape Skin, contain a large amount of physiological activators, have anti-oxidant, anti-sudden change, alleviate dyshepatia, reducing blood lipid, antithrombotic, prevention of arterial sclerosis, antiallergy, delay senility, strengthen the effects such as immunocompetence as flavones type polyphenols.Brazil has the researcher to find, in Grape Skin, also contains a kind of composition reduced blood pressure, and has good step-down and study of anti-atherogenic effect.In grape pip, contain unique PCA, this material has superpower antiacidization and oxidation resistant function, can before the free radical injury cell, it be removed, thereby reach the skin that compacts, delays senility, the effect of beauty face-whitening-nourishing.Have simultaneously the cardiovascular and cerebrovascular disease of preventing, radioresistance, antitumor, promote the effects such as wound healing and tissue repair activity.In grape fruit, the content of glucose, organic acid, amino acid, vitamin is all very abundant, but help and excited cerebral nerve have certain effect to treatment neurasthenia.Except helping people to improve sleep, also have a lot of effects, the qi-restoratives stomach invigorating, the volume tartaric acid in grape helps digestion.Resveratrol in Grape Skin can not only suppress the running of inflammation material, effectively alleviates allergic symptom, can also prevent the normal cell canceration, and can suppress malignant cell diffusion, and stronger cancer-resisting function is arranged.Resveratrol also has neuroprotection, antiinflammatory action, antitussive and antiasthmatic effect, improve microcirculation and to the therapeutic action of shock etc.In addition, also can be used for treating the anaphylactias such as dermatitis, tinea, also therapeutic action may be arranged to gastric ulcer.In recent years, U.S.'s researches on natural drugs institute (CNN) research finds that resveratrol also has the effect of anti-AIDS.After raisin, all relative increases of content of sugar and iron, be the empty anaemia person's of children, women and body excellent tonic product.The composition of grape pip 95% is former blue and white element, and its oxidation resistant effect exceeds 18 times more than than vitamin C, exceeds 50 times than vitamin E, and therefore, grape pip can say real anti-oxidant superstar, and grape is to be precious from head to foot.
Three, summary of the invention:
The present invention is in order to solve the weak point in the above-mentioned background technology, a kind of banbury biscuit and preparation method thereof is provided, the grape grinding baked is made to 150 purpose powders, auxiliary material and milk powder as biscuit production add simultaneously, through adjusting powder, standing, roll-in, moulding, the operation sequences such as baking complete making.Its characteristics have been to strengthen the fusion of two kinds of nutrition systems, make the grape made, biscuit have the color of the two concurrently, nutritional character and the special favor of especially outstanding grape powder, meet modern's eating habit and requirement, banbury biscuit can and bake the distinctive chocolate flavouring of grape by antioxidant, vitamin, mineral matter, amino acid, protein abundant in the grape powder and add among biscuit, make up dry, hard, the single shortcoming of nutrition of biscuit, realized comprehensive nutrition, local flavor variation, consumer group's extension of biscuit.
For achieving the above object, the technical solution used in the present invention is: a kind of banbury biscuit is characterized in that: described banbury biscuit is comprised of following weight portion raw material: standard flour 80-100 part, grape powder 8-12 part, milk powder 1-5 part, granulated sugar 18-32 part, maltose 2-6 part, grease 10-15 part, phosphatidase 10 .5-1.3 part, butter essence 0.1-0.3 part, salt 0.3-0.7 part, sodium bicarbonate 0.5-0.9 part, carbonic hydroammonium 0.2-0.6 part.
Described standard flour is starch and flour, and the weight ratio of flour and starch is 9:1.
Described preparation method is: the pretreatment of (1) grape; (2) adjust powder; (3) dough is standing; (4) rolling of dough; (5) moulding of tough biscuit; (6) baking of tough biscuit and cooling, packing.
The pretreatment of described grape: select full grains, after the normal grape freeze drying of color and luster, carry out abrasive dust, bake to there being fragrance to shed, then cooling, 150 mesh sieves sieve;
Described tune powder: be to add maltose, grease, phosphatide to stir after standard flour and grape powder, milk powder and spices are mixed, then add after granulated sugar, salt, sodium bicarbonate, carbonic hydroammonium are dissolved, start dough mixing machine, allow its operation 15-20min get final product;
Described dough standing: need the standing 10～30min of dough that will mix up;
The rolling of described dough: be by the squeezing action of standing good dough through roll, adopt the continuous rolling mode that comprises 9～13 road rollers to carry out compressing tablet, in whole rolling process, should have to wear for 2～4 times to turn to an angle of 90 degrees process, be pressed into the dough sheet of 2mm;
The moulding of described tough biscuit: adopt the recessed colored die with the pin post, the cake embryo surface has equally distributed pin hole;
The baking of described tough biscuit and cooling, packing: the temperature of baking is 220～250 ℃, time 3.5～6min.
Compared with prior art, advantage and effect that the present invention has are as follows: the present invention mixes the grape powder after processing in proportion with the biscuit standard flour, according to biscuit producing process processing and fabricating banbury biscuit.In manufacturing process, strengthened the fusion of two kinds of nutrition systems, make the banbury biscuit made have the two color and nutritional character concurrently.Color and luster: golden yellow, glossy; Fragrance: have the peculiar fragrance of grape pip; Flavour and outward appearance: crisp good to eat, regular attractive in appearance.Key is that it is of high nutritive value as a kind of pattern biscuit, and added value is large.
Grape dry powder after baking has special chocolate taste, and it is added as the biscuit auxiliary material, can give the special mouthfeel of biscuit and local flavor, and it is former nutritious substantially to retain grape.
Oleosacchara consumption in tough biscuit is less, and the standard proportioning is oil: sugar=1:2.5, oil+sugar: flour=1:2.5.The demand that meets modern masses' nutrition low fat.During the dough modulation, require gluten that swelling capacity is preferably arranged, gain the name to form the strong dough of toughness.Moulding is developed and printed in the general employing of forming method and roller is cut into type.The biscuit surface detail is the dimpled grain type, and any surface finish has pin hole.The section sense that has levels, crisp good to eat, shortcake is poor, and fragrance is simple and elegant.
Four, accompanying drawing explanation:
Fig. 1 is process chart of the present invention.
Five, the specific embodiment:
The present invention adds in the biscuit formula grinding into 150 purpose grape powder, as the biscuit auxiliary material, makes through the tough biscuit production technology.Aborning, strengthened the fusion of two kinds of nutrition systems, made to make the color that finished product has the two concurrently, the health-care effect of especially outstanding grape.
Manufacture method of the present invention comprises: the pretreatment of grape and the production process of tough biscuit.It is specific as follows:
1.1 the pretreatment of grape selects to have full grains, color and luster normally waits the grape of merit, removes impurity, and then dry, abrasive dust, bake to fragrance emissions is arranged, and then cooling, 150 mesh sieves sieve.
1.2 tune powder: add maltose, grease, phosphatide to stir after standard flour and grape powder, milk powder and spices are mixed, then add after granulated sugar, salt, sodium bicarbonate, carbonic hydroammonium are dissolved, start dough mixing machine, allow its operation 15-20min get final product.
1.2.1 the abundant stirring of dough will reach the above-mentioned requirements of toughness dough, the main measure of adjusting powder is to strengthen stirring intensity, namely improves the mixing speed of machine or extends the operating time of stirring.
1.2.2 feeding sequence toughness dough can disposablely drop into machine by flour, water and auxiliary material and stir when adjusting powder.Because toughness dough refining temperature is higher, raising agent (carbonic hydroammonium) generally adds in the later stage of dough modulation, decomposes and volatilization to reduce.
1.2.3 the interpolation of starch modulation toughness dough, all need to add a certain amount of starch usually.Its purpose, except starch is the agent of a kind of effective gluten concentration dilution, helps to shorten and adjusts the powder time, increases plasticity, is exactly to make dough smooth in addition, reduces stickiness.
1.2.4 the grasp toughness dough of amount of water requires dough soft usually, amount of water will suitably be determined according to amount and the character of auxiliary material and flour.General amount of water is the 22%-28% of flour and grape dry powder gross weight.
1.2.5 dough temperature dough temperature degree directly affects the rheological property of dough, rule of thumb, toughness dough temperature is generally at 38～40 ℃.The temperature of the dough water added commonly used or the temperature of syrup are adjusted, and winter, the temperature of water or syrup was 50～60 ℃, 40～45 ℃ of summers.
1.2.6 the modulation of the judgement toughness dough of dough modulating time and maturity, flour and various auxiliary material are fully mixed, also will be by stirring, mucedin is fully contacted with hydrone, form a large amount of glutens, reduce dough stickiness, increase the tensile strength of dough, be conducive to the compressing tablet operation.By excessive agitation, a part of gluten is constantly torn under the paddle shear action on the other hand, made gluten be in gradually relaxed state, strengthen to a certain extent the plasticity of dough, the biscuit embryo that makes to develop and print moulding is conducive to keep shape.The modulating time of toughness dough is generally at 30～35 min.
1.3 dough is standing in order to obtain desirable dough, after the toughness dough modulates, more than generally needing standing 10 min (10～30min), with the gluten that relaxes and form, reduce the viscoelasticity of dough, suitably increase its plasticity.In addition, during standing, the effect of various enzymes also can make the gluten softness.
1.4 the rolling rolling of dough is by the squeezing action of dough through roll, be pressed into the dough sheet of certain thickness, be convenient on the one hand that biscuit is developed and printed moulding or roller is cut into type, on the other hand, after dough is subjected to mechanical rolling effect, wear smooth surface, quality exquisiteness, and make dough even in horizontal and vertical tension distribution, like this, after the biscuit maturation, the shape perfection, mouthfeel is crisp.The general continuous rolling mode that comprises 9～13 road rollers that adopts of tough biscuit dough is carried out compressing tablet, in whole rolling process, should have and wear (an angle of 90 degrees) process that turns to 2～4 times, with guarantee to wear laterally and longitudinal stress even.The toughness dough generally uses grease less, and sugar is many, so dough is clamminess, in order to prevent glutinous roller, when rolling, often sprinkle a little flour, but must be even, can't spread too much, wear hardening in order to avoid cause, cause the problem of bubbling when product is loose not reaches baking.
1.5 the moulding tough biscuit of tough biscuit adopts film processor to develop and print moulding because the dough of tough biscuit due to the gluten aquation fully, dough elasticity is larger, during baking, swollen rate of cake embryo is large and easily bubble, bottom is prone to concave bottom.Therefore, should adopt the recessed colored die with the pin post, the cake embryo surface have evenly minute and pin hole, just can prevent the generation of surface blistering phenomenon when the cake embryo toasts.
1.6 the baking of tough biscuit and cooling, packing
1.6.1 the Main Function that the baking biscuit of tough biscuit bakes is to reduce product moisture, makes its slaking, and gives the special color of product and institutional framework.In baking process, chemical raising agent decomposes a large amount of CO2 that produce, and the volume of biscuit is increased, and form loose structure, the starch gelling, protein denaturation is solidified, and makes the biscuit typing.The temperature that biscuit bakes is 220～250 ℃, time 3.5～6min.
1.6.2 swollen the having an effect of swollen biscuit of biscuit is mainly that the raising agent decomposes produces.When cake embryo internal temperature was elevated to 35 ℃, carbonic hydroammonium started to decompose, and produces carbon dioxide and ammonia; Sodium acid carbonate also starts to decompose the generation carbon dioxide when temperature is raised to 65 ℃, and along with the rising of temperature, the volume of cake embryo expands rapidly, and thickness sharply increases.
1.6.3 when the typing of biscuit raise in temperature, volume is swollen, the gelatinization of biscuit internal starch, formed the colloid of thickness, can form solid gelinite after cooling, protein denaturation is solidified the skeleton that forms biscuit.Complete when the raising agent decomposition, biscuit thickness slightly descends, and now, the gelinite that starch gelatinization forms and the sex change of protein are solidified and formed fixing biscuit body.So far completed the overall process that is dealt into typing from swollen.
1.6.4 the water content of the dehydration tough biscuit biscuit of biscuit is 20%～24%, when baking finished to come out of the stove, biscuit moisture was generally in 8% left and right, and cooling rear biscuit is moisture generally 3%～4%.
1.6.5 the biscuit colouring is down to 13% left and right when cake embryo surface moisture in bake process, when temperature rose to 140 ℃, the surface of biscuit embryo gradually became light golden rod yellow.The colouring of biscuit is mainly the result of caramelization and Maillard reaction.
Embodiment mono-:
A kind of banbury biscuit is comprised of following weight portion raw material: 80 parts of standard flours, 8 parts, grape powder, 1 part of milk powder, 18 parts of granulated sugar, 2 parts of maltoses, 10 parts of greases, phosphatidase 10 .5 part, 0.1 part of spices (butter essence), 0.3 part of salt, 0.5 part, sodium bicarbonate, 0.2 part, carbonic hydroammonium.
Described standard flour is starch and flour, and the weight ratio of flour and starch is 9:1.
A kind of preparation method of banbury biscuit is: the pretreatment of (1) grape; (2) adjust powder; (3) dough is standing; (4) rolling of dough; (5) moulding of tough biscuit; (6) baking of tough biscuit and cooling, packing.
The pretreatment of described grape: select full grains, after the normal grape freeze drying of color and luster, carry out abrasive dust, bake to there being fragrance to shed, then cooling, 150 mesh sieves sieve;
Described tune powder: be to add maltose, grease, phosphatide to stir after standard flour and grape powder, milk powder and spices are mixed, then add after granulated sugar, salt, sodium bicarbonate, carbonic hydroammonium are dissolved, start dough mixing machine, allow its operation 15-20min get final product;
Described dough standing: need the standing 10～30min of dough that will mix up;
The rolling of described dough: be by the squeezing action of standing good dough through roll, adopt the continuous rolling mode that comprises 9～13 road rollers to carry out compressing tablet, in whole rolling process, should have to wear for 2～4 times to turn to an angle of 90 degrees process, be pressed into the dough sheet of 2mm;
The moulding of described tough biscuit: adopt the recessed colored die with the pin post, the cake embryo surface has equally distributed pin hole;
The baking of described tough biscuit and cooling, packing: the temperature of baking is 220～250 ℃, time 3.5～6min.
Embodiment bis-:
A kind of banbury biscuit is comprised of following weight portion raw material: 100 parts of standard flours, 12 parts, grape powder, 5 parts of milk powder, 32 parts of granulated sugar, 6 parts of maltoses, 15 parts of greases, phosphatidase 11 .3 part, 0.3 part of spices (butter essence), 0.7 part of salt, 0.9 part, sodium bicarbonate, 0.6 part, carbonic hydroammonium.
Described standard flour is starch and flour, and the weight ratio of flour and starch is 9:1.
A kind of preparation method of banbury biscuit is: the pretreatment of (1) grape; (2) adjust powder; (3) dough is standing; (4) rolling of dough; (5) moulding of tough biscuit; (6) baking of tough biscuit and cooling, packing.
The pretreatment of described grape: select full grains, after the normal grape freeze drying of color and luster, carry out abrasive dust, bake to there being fragrance to shed, then cooling, 150 mesh sieves sieve;
Described tune powder: be to add maltose, grease, phosphatide to stir after standard flour and grape powder, milk powder and spices are mixed, then add after granulated sugar, salt, sodium bicarbonate, carbonic hydroammonium are dissolved, start dough mixing machine, allow its operation 15-20min get final product;
Described dough standing: need the standing 10～30min of dough that will mix up;
The rolling of described dough: be by the squeezing action of standing good dough through roll, adopt the continuous rolling mode that comprises 9～13 road rollers to carry out compressing tablet, in whole rolling process, should have to wear for 2～4 times to turn to an angle of 90 degrees process, be pressed into the dough sheet of 2mm;
The moulding of described tough biscuit: adopt the recessed colored die with the pin post, the cake embryo surface has equally distributed pin hole;
The baking of described tough biscuit and cooling, packing: the temperature of baking is 220～250 ℃, time 3.5～6min.
Embodiment tri-:
A kind of banbury biscuit is comprised of following weight portion raw material: 90 parts of standard flours, 10 parts, grape powder, 3 parts of milk powder, 30 parts of granulated sugar, 4 parts of maltoses, 12 parts of greases, phosphatidase 11 part, 0.2 part of spices (butter essence), 0.5 part of salt, 0.7 part, sodium bicarbonate, 0.4 part, carbonic hydroammonium.
Described standard flour is starch and flour, and the weight ratio of flour and starch is 9:1.
A kind of preparation method of banbury biscuit is: the pretreatment of (1) grape; (2) adjust powder; (3) dough is standing; (4) rolling of dough; (5) moulding of tough biscuit; (6) baking of tough biscuit and cooling, packing.
The pretreatment of described grape: select full grains, after the normal grape freeze drying of color and luster, carry out abrasive dust, bake to there being fragrance to shed, then cooling, 150 mesh sieves sieve;
Described tune powder: be to add maltose, grease, phosphatide to stir after standard flour and grape powder, milk powder and spices are mixed, then add after granulated sugar, salt, sodium bicarbonate, carbonic hydroammonium are dissolved, start dough mixing machine, allow its operation 15-20min get final product;
Described dough standing: need the standing 10～30min of dough that will mix up;
The rolling of described dough: be by the squeezing action of standing good dough through roll, adopt the continuous rolling mode that comprises 9～13 road rollers to carry out compressing tablet, in whole rolling process, should have to wear for 2～4 times to turn to an angle of 90 degrees process, be pressed into the dough sheet of 2mm;
The moulding of described tough biscuit: adopt the recessed colored die with the pin post, the cake embryo surface has equally distributed pin hole;
The baking of described tough biscuit and cooling, packing: the temperature of baking is 220～250 ℃, time 3.5～6min.
Claims (4)
1. banbury biscuit, it is characterized in that: described banbury biscuit is comprised of following weight portion raw material: standard flour 80-100 part, grape powder 8-12 part, milk powder 1-5 part, granulated sugar 18-32 part, maltose 2-6 part, grease 10-15 part, phosphatidase 10 .5-1.3 part, butter essence 0.1-0.3 part, salt 0.3-0.7 part, sodium bicarbonate 0.5-0.9 part, carbonic hydroammonium 0.2-0.6 part.
2. a kind of banbury biscuit according to claim 1, it is characterized in that: described standard flour is starch and flour, the weight ratio of flour and starch is 9:1.
3. the preparation method of a kind of banbury biscuit according to claim 1 and 2, it is characterized in that: described preparation method is: the pretreatment of (1) grape; (2) adjust powder; (3) dough is standing; (4) rolling of dough; (5) moulding of tough biscuit; (6) baking of tough biscuit and cooling, packing.
4. the preparation method of a kind of banbury biscuit according to claim 3, it is characterized in that: the pretreatment of described grape: select full grains, after the normal grape freeze drying of color and luster, carry out abrasive dust, bake to there being fragrance to shed, then cooling, 150 mesh sieves sieve;
Described tune powder: be to add maltose, grease, phosphatide to stir after standard flour and grape powder, milk powder and spices are mixed, then add after granulated sugar, salt, sodium bicarbonate, carbonic hydroammonium are dissolved, start dough mixing machine, allow its operation 15-20min get final product;
Described dough standing: need the standing 10～30min of dough that will mix up;
The rolling of described dough: be by the squeezing action of standing good dough through roll, adopt the continuous rolling mode that comprises 9～13 road rollers to carry out compressing tablet, in whole rolling process, should have to wear for 2～4 times to turn to an angle of 90 degrees process, be pressed into the dough sheet of 2mm;
The moulding of described tough biscuit: adopt the recessed colored die with the pin post, the cake embryo surface has equally distributed pin hole;
The baking of described tough biscuit and cooling, packing: the temperature of baking is 220～250 ℃, time 3.5～6min.
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| CN103931704A (en) * | 2014-03-12 | 2014-07-23 | 安徽金鹰农业科技有限公司 | Grape functional cookie and making method thereof |
| CN104381387A (en) * | 2014-11-19 | 2015-03-04 | 罗翔 | Grape biscuit and preparation method thereof |
| CN104489120A (en) * | 2014-11-27 | 2015-04-08 | 河南梦想食品有限公司 | Sandwiching cream and preparation method thereof |
| CN104585285A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel animal biscuits and preparation method for same |
| CN104872261A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Konjaku biscuit and manufacturing method thereof |
| CN105265536A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Production method of purple sweet potato and white fungus fruity compressed biscuit |
| CN105285005A (en) * | 2014-08-01 | 2016-02-03 | 云南省德宏热带农业科学研究所 | Dendrobium officinale fresh flower biscuit and manufacturing method thereof |
| CN107296082A (en) * | 2017-08-21 | 2017-10-27 | 山西农业大学 | A kind of pleurotus eryngii biscuit and preparation method thereof |
| CN108041133A (en) * | 2018-01-24 | 2018-05-18 | 崇义富百乐发展有限公司 | A kind of preparation method of Spondias axillaris biscuit |
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| CN103931704A (en) * | 2014-03-12 | 2014-07-23 | 安徽金鹰农业科技有限公司 | Grape functional cookie and making method thereof |
| CN103931704B (en) * | 2014-03-12 | 2016-03-09 | 安徽金鹰农业科技有限公司 | A kind of grape functional biscuit and preparation method thereof |
| CN105285005A (en) * | 2014-08-01 | 2016-02-03 | 云南省德宏热带农业科学研究所 | Dendrobium officinale fresh flower biscuit and manufacturing method thereof |
| CN104381387A (en) * | 2014-11-19 | 2015-03-04 | 罗翔 | Grape biscuit and preparation method thereof |
| CN104489120A (en) * | 2014-11-27 | 2015-04-08 | 河南梦想食品有限公司 | Sandwiching cream and preparation method thereof |
| CN104585285A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel animal biscuits and preparation method for same |
| CN104872261A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Konjaku biscuit and manufacturing method thereof |
| CN105265536A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Production method of purple sweet potato and white fungus fruity compressed biscuit |
| CN107296082A (en) * | 2017-08-21 | 2017-10-27 | 山西农业大学 | A kind of pleurotus eryngii biscuit and preparation method thereof |
| CN108041133A (en) * | 2018-01-24 | 2018-05-18 | 崇义富百乐发展有限公司 | A kind of preparation method of Spondias axillaris biscuit |
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| CN103404574B (en) | 2015-12-09 |
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Effective date of registration: 20161125 Address after: 341300 Jiangxi city of Ganzhou province Chongyi County Cross Town Jiefang Road No. 333 Patentee after: Jiangxi noble Valley wild fruit world Co., Ltd. Address before: 712100 Yangling Shaanxi Demonstration Zone West Nong road Northwest Agriculture and Forestry University Wine Institute Patentee before: Northwest A & F University |