CN103815281A - Making method of monascus fermented sweet rice wine - Google Patents
Making method of monascus fermented sweet rice wine Download PDFInfo
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- CN103815281A CN103815281A CN201410060981.9A CN201410060981A CN103815281A CN 103815281 A CN103815281 A CN 103815281A CN 201410060981 A CN201410060981 A CN 201410060981A CN 103815281 A CN103815281 A CN 103815281A
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Abstract
The invention discloses a making method of a monascus fermented sweet rice wine, and belongs to the technical field of fermented rice wines. The method is characterized in that fresh polished rice or glutinous rice or polished rice and glutinous rice mixed rice harvested in present year is selected as a raw material, so the fundamental control of the quality of the raw material guarantees the refreshing and pure rice fragrance of the fermented sweet rice wine; a Rhizopus Chinese yeast is selected as a saccharification fermenting agent, so starch in the raw material can be rapidly converted to form glucose, a problem of cooked rice retrogradation is avoided, the yeast breeding is accelerated, and the competitive advantage of target florae in the raw material is guaranteed, thereby conditions are created for batch production; and monascus is adopted as a supplementary saccharification fermenting agent, and no time or a very short time is spent for fermenting after the monascus is added, so fermentation is carried out in the delivery and storage process, thereby excessive fermentation is avoided, and the freshness of a finally obtained product is guaranteed. The monascus fermented sweet rice wine has a brilliant red color, a pleasant fragrance and a clear juice, has health efficacies, and is suitable for industrialized mass production.
Description
Technical field
The present invention relates to a kind of preparation method of fermented glutinous rice, relate in particular to a kind of preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice.
Background technology
Fermented glutinous rice has another name called for sweet wine, fermented glutinour rice, is traditional fermented food of the Chinese nation, is a part for Chinese's diet, and fermented glutinous rice is delicious immensely popular with its unique sweet-smelling, enjoys high reputation at home and abroad.The brewing method of fermented glutinous rice is from ancient times to the present:
Glutinous rice is cleaned and is soaked a night, being twisted powder take finger starches as degree, after packing food steamer into and cooking, glutinous rice is poured out to food steamer to cool to 32 ℃ of left and right, reenter large alms bowl, be sprinkling upon on glutinous rice with the koji of glutinous rice 2%, Bian Sabian turns over, sprinkle evenly turn over after in flare nest hole, rice center, and compacting, applanation surface, utilize glutinous rice to contain the feature that juice is many, finally be sprinkled into a little cold water again, add a cover sealing, the incubator temperature that is placed on 30 ℃～32 ℃ is sent out 2～3 days, make liquid until glutinous rice saccharification and in tubaeform nest hole, reached for approximately 1/2 when height, be fermented glutinous rice maturation.Fermented glutinous rice can freshly be sold, and listing after the sterilization of also can heating encapsulation, converts two to three times of water when drink, also capable of direct drinking.
Red colouring agent for food, also used as a Chinese medicine is that red colouring agent for food, also used as a Chinese medicine bacterial classification is seeded in to the mixture of cultivating obtained Monascus mycelium and its culture medium composition on rice.Red colouring agent for food, also used as a Chinese medicine is except being used as producing the saccharifying ferment of wine of rice fermented with red yeast, one of it or traditional Chinese medicine, the history of existing more than 1,000 year, modern study shows, red colouring agent for food, also used as a Chinese medicine has the effect of significant adjusting blood fat, to containment atherosclerotic, regulate blood pressure, blood sugar to there is good effect, osteoporosis, Alzheimer's disease are had to positive preventive and therapeutic action.
But, be limited to the control difficulty that people breed, ferment for cognitive level and the Monascus of red colouring agent for food, also used as a Chinese medicine effect on this culture medium of rice, yet there are no up to now can be by fermented glutinous rice and these two kinds of completely new product that treasure carries out combination of red colouring agent for food, also used as a Chinese medicine.
Summary of the invention
For the problem of above-mentioned existence, the invention provides a kind of preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, in prior art, fail to provide the problem of fermented glutinous rice and these two kinds of treasures of red colouring agent for food, also used as a Chinese medicine being carried out to the product of combination to overcome, thereby make this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice both there is red gorgeous, fragrance is pleasant, juice the is limpid unique color of color and luster, there is again the biologically active of the incomparable tool health-care efficacy of other red rice products, be also suitable for a large amount of productions of industrialization simultaneously.
To achieve these goals, the technical scheme that the present invention takes is:
A preparation method for red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, wherein, comprising:
Select when produce per year fresh polished rice or the mixed with rice of glutinous rice or polished rice and glutinous rice be raw material, select account for raw material weight percentage be 0.2%～0.8% head mold yeast for brewing rice wine as saccharifying ferment, adopting and accounting for raw material weight percentage is 1%～10% red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement;
Adopt running water to clean described raw material, then soak 22～24 hours, until described raw material is dipped into, with pointing, to pinch be that powdering is advisable;
The described raw material that adopts running water shower to soak, drip washing is to till clear water;
Raw material described in employing meal braizing machine or meal rice steamer atmospheric cooking, is advisable until the grain of rice of described raw material is well-done;
Stand meal or drench meal with running water, until cooled meal temperature is 28～32 ℃;
Described head mold yeast for brewing rice wine is sprinkled in rice and uniform stirring uniformly, then carries out nest;
In constant temperature culture chamber or incubator, ferment 48 hours, expire nest as degree take the syrup water 50%～80% producing;
Add described red colouring agent for food, also used as a Chinese medicine, and add a certain amount of water, after uniform stirring, packed products.
The preparation method of above-mentioned red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, wherein, the consumption of described red colouring agent for food, also used as a Chinese medicine is described raw material weight 4%～6%.
The preparation method of above-mentioned red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, wherein, the consumption of described head mold yeast for brewing rice wine is described raw material weight 0.3%～0.5%.
The preparation method of above-mentioned red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, wherein, described nest technique comprises:
There is the rice of described head mold yeast for brewing rice wine to be filled in a culture vessel or wine vat Uniform Doped, then adopt nest bar in the middle of the rice in described culture vessel or wine vat, to draw out a hollow nest, thereby complete described nest technique.
The preparation method of above-mentioned red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, wherein, the temperature in described constant temperature culture chamber or described incubator is 25 ℃～30 ℃.
The preparation method of above-mentioned red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, wherein, the temperature in described constant temperature culture chamber or described incubator is 26 ℃～29 ℃.
The preparation method of above-mentioned red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, wherein, adds described red colouring agent for food, also used as a Chinese medicine, and adds a certain amount of water, after uniform stirring, also needs to carry out pasteurization, last packed products.
The preparation method of above-mentioned red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, wherein, when described pasteurization, is advisable to reach 20PU.
Technique scheme tool has the following advantages or beneficial effect:
The preparation method of a kind of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice provided by the invention, by select when produce per year fresh polished rice or the mixed with rice of glutinous rice or polished rice and glutinous rice be raw material, control the quality of raw material from root, thereby guaranteed that the fermented glutinous rice brewing has pure and fresh pure meter Xiang; Simultaneously, selecting and accounting for raw material weight percentage is that the head mold yeast for brewing rice wine of 0.2%～0.8% purebred cultivation is as saccharifying ferment, because this kind of yeast for brewing rice wine inoculation itself has saccharomyces cerevisiae, can fast the starch in raw material be converted into glucose, avoid rice to return the generation of raw problem, can accelerate again the breeding of yeast, guarantee the competitive advantage of target flora in material, thereby for producing the condition of having created in batches; In addition, it is 1%～10% red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that employing accounts for raw material weight percentage, and adding after red colouring agent for food, also used as a Chinese medicine, stay less or do not stay fermentation time, make it in the process of dispensing and storage, slowly ferment, this technique has been avoided, due to caused excessive fermentation after interpolation red colouring agent for food, also used as a Chinese medicine, having guaranteed the freshness of product; And then make this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice both there is red gorgeous, fragrance is pleasant, juice the is limpid unique color of color and luster, and there is again the biologically active of the incomparable tool health-care efficacy of other red rice products, be also suitable for a large amount of productions of industrialization simultaneously.
Accompanying drawing explanation
Fig. 1 is the preparation method's of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that provides of the embodiment of the present invention 1 flowage structure schematic diagram.
The specific embodiment
Below in conjunction with accompanying drawing and specific embodiment, the present invention is further illustrated, but not as limiting to the invention.
Embodiment 1:
Fig. 1 is the preparation method's of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that provides of the embodiment of the present invention 1 flowage structure schematic diagram, as shown in the figure, the preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that the embodiment of the present invention 1 provides comprises: select when produce per year fresh polished rice or the mixed with rice of glutinous rice or polished rice and glutinous rice be raw material, selecting and accounting for raw material weight percentage is that 0.2%～0.8% head mold yeast for brewing rice wine is as saccharifying ferment, as 0.2%, 0.3%, 0.4%, 0.6%, 0.8% etc., it is 1%～10% red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that employing accounts for raw material weight percentage, as 1%, 3%, 5%, 7%, 8%, 10% etc.,
Adopt running water to clean raw material, then soak 22～24 hours, as 22 hours, 22.5 hours, 23 hours, 23.5 hours, 24 hours etc., concrete required time was that with pointing, to pinch be that powdering is advisable until raw material is dipped into;
The raw material that adopts running water shower to soak, drip washing is to till clear water, that is: shower is extremely without till water in which rice has been washed outflow;
Adopt meal braizing machine or meal rice steamer atmospheric cooking raw material, be advisable until the grain of rice of raw material is well-done;
Stand meal or drench meal with running water, until cooled meal temperature is 28～32 ℃, as 28 ℃, 29 ℃, 30 ℃, 31 ℃, 32 ℃ etc.;
Head mold yeast for brewing rice wine is sprinkled in rice and uniform stirring uniformly, then carry out nest, wherein, this head mold yeast for brewing rice wine is a kind of yeast for brewing rice wine that contains rhizopus, adopt mixing with rice that this head mold yeast for brewing rice wine can be full and uniform, thereby can rapidly the starch in raw material be converted into glucose, both avoided syrup water quality to become the generation of problem, accelerate again course of fermentation, supported thereby produce to provide for industrialization; Meanwhile, the method for nest comprises: have the rice of head mold yeast for brewing rice wine to be filled in a culture vessel or wine vat Uniform Doped, then adopt nest bar to form meal nest by drawing out a hollow nest in the middle of the rice in culture vessel or wine vat, thereby complete the technique of nest.The object of nest is to increase rice and is exposed to airborne area, thereby can either meet the needs to oxygen in rhizopus cultivation process, can be beneficial to again the heat radiation of rice.
In constant temperature culture chamber or incubator, under being the environment of 25 ℃～30 ℃ (as: 25 ℃, 26 ℃, 27 ℃, 28 ℃, 29 ℃, 30 ℃ etc.), temperature ferments 48 hours, can make the effect of the carbohydrase that starch in rice produces through head mold yeast for brewing rice wine resolve into glucose, produce syrup water in meal nest inner accumulated, and take the full nest of syrup water 50%～80% that produces as degree, as 50%, 60%, 65%, 78%, 80% etc.;
Add red colouring agent for food, also used as a Chinese medicine, and add a certain amount of water, after uniform stirring, packed products, in this process, need not reserve the special time ferments, in the embodiment of the present invention 1, this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice need not sterilization, just can carry out fresh selling, even if in dispensing and the process of storing, because monascus ruber remains alive, also can in this process, ferment, thereby guarantee the fresh of this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, this is also one of major technique innovation of this invention.
So, the preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that the embodiment of the present invention 1 provides, by select when produce per year fresh polished rice or the mixed with rice of glutinous rice or polished rice and glutinous rice be raw material, controlled the quality of raw material from root, thereby guaranteed that the fermented glutinous rice brewing has pure and fresh pure meter Xiang; Simultaneously, selecting and accounting for raw material weight percentage is that the head mold yeast for brewing rice wine of 0.2%～0.8% purebred cultivation is as saccharifying ferment, because this kind of yeast for brewing rice wine inoculation itself has saccharomyces cerevisiae, can fast the starch in raw material be converted into glucose, avoid rice to return the generation of raw problem, can accelerate again the breeding of yeast, guarantee the competitive advantage of target flora in material, thereby for producing the condition of having created in batches; In addition, it is 1%～10% red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that employing accounts for raw material weight percentage, and adding after red colouring agent for food, also used as a Chinese medicine, stay less or do not stay fermentation time, make it in the process of dispensing and storage, slowly ferment, this technique has been avoided, due to caused excessive fermentation after interpolation red colouring agent for food, also used as a Chinese medicine, having guaranteed the freshness of product; And then make this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice both there is red gorgeous, fragrance is pleasant, juice the is limpid unique color of color and luster, and there is again the biologically active of the incomparable tool health-care efficacy of other red rice products, be also suitable for a large amount of productions of industrialization simultaneously.
Embodiment 2:
The preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that the embodiment of the present invention 2 provides comprises: select when produce per year fresh polished rice or the mixed with rice of glutinous rice or polished rice and glutinous rice be raw material, selecting and accounting for raw material weight percentage is that 0.3%～0.5% head mold yeast for brewing rice wine is as saccharifying ferment, as 0.3%, 0.35%, 0.4%, 0.45%, 0.6% etc., it is 4%～6% red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that employing accounts for raw material weight percentage, as 4%, 4.5%, 5%, 5.5%, 6% etc.;
Adopt running water to clean raw material, then soak 22～24 hours, as 22 hours, 22.2 hours, 23.5 hours, 23.8 hours, 24 hours etc., concrete required time was that with pointing, to pinch be that powdering is advisable until raw material is dipped into;
The raw material that adopts running water shower to soak, drip washing is to till clear water, that is: shower is extremely without till water in which rice has been washed outflow;
Adopt meal braizing machine or meal rice steamer atmospheric cooking raw material, be advisable until the grain of rice of raw material is well-done;
Stand meal or drench meal with running water, until cooled meal temperature is 28～32 ℃, as 28 ℃, 28.5 ℃, 29.5 ℃, 31.5 ℃, 32 ℃ etc.;
Head mold yeast for brewing rice wine is sprinkled in rice and uniform stirring uniformly, then carry out nest, wherein, this head mold yeast for brewing rice wine is a kind of yeast for brewing rice wine that contains rhizopus, adopt mixing with rice that this head mold yeast for brewing rice wine can be full and uniform, thereby can rapidly the starch in raw material be converted into glucose, both avoided syrup water quality to become the generation of problem, accelerate again course of fermentation, supported thereby produce to provide for industrialization; Meanwhile, the method for nest comprises: have the rice of head mold yeast for brewing rice wine to be filled in a culture vessel or wine vat Uniform Doped, then adopt nest bar to form meal nest by drawing out a hollow nest in the middle of the rice in culture vessel or wine vat, thereby complete the technique of nest.The object of nest is to increase rice and is exposed to airborne area, thereby can either meet the needs to oxygen in rhizopus cultivation process, can be beneficial to again the heat radiation of rice.
In constant temperature culture chamber or incubator, under being the environment of 26 ℃～29 ℃ (as: 26 ℃, 26.5 ℃, 27 ℃, 28 ℃, 28.5 ℃, 29 ℃ etc.), temperature ferments 48 hours, can make the effect of the carbohydrase that starch in rice produces through head mold yeast for brewing rice wine resolve into glucose, produce syrup water in meal nest inner accumulated, and take the full nest of syrup water 50%～80% that produces as degree, as 50%, 55%, 70%, 75%, 80% etc.;
Add red colouring agent for food, also used as a Chinese medicine, and add a certain amount of water, after uniform stirring, carry out pasteurization, last packed products, simultaneously, when pasteurization, be advisable to reach 20PU, and in this process, need not reserve the special time ferments, in the embodiment of the present invention 2, in the process of dispensing and storage, because monascus ruber remains alive, also can in this process, ferment, thereby guarantee the fresh of this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice.
So, the preparation method of the red colouring agent for food, also used as a Chinese medicine fermented glutinous rice that the embodiment of the present invention 2 provides, by select when produce per year fresh polished rice or the mixed with rice of glutinous rice or polished rice and glutinous rice be raw material, controlled the quality of raw material from root, thereby guaranteed that the fermented glutinous rice brewing has pure and fresh pure meter Xiang; Simultaneously, selecting and accounting for raw material weight percentage is that the head mold yeast for brewing rice wine of 0.3%～0.5% purebred cultivation is as saccharifying ferment, because this kind of yeast for brewing rice wine inoculation itself has saccharomyces cerevisiae, can fast the starch in raw material be converted into glucose, avoid rice to return the generation of raw problem, can accelerate again the breeding of yeast, guarantee the competitive advantage of target flora in material, thereby for producing the condition of having created in batches; In addition, it is 4%～6% red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that employing accounts for raw material weight percentage, and adding after red colouring agent for food, also used as a Chinese medicine, stay less or do not stay fermentation time, make it in the process of dispensing and storage, slowly ferment, this technique has been avoided, due to caused excessive fermentation after interpolation red colouring agent for food, also used as a Chinese medicine, having guaranteed the freshness of product; And then make this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice both there is red gorgeous, fragrance is pleasant, juice the is limpid unique color of color and luster, and there is again the biologically active of the incomparable tool health-care efficacy of other red rice products, be also suitable for a large amount of productions of industrialization simultaneously.
In sum, the preparation method of a kind of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice provided by the invention, by select when produce per year fresh polished rice or the mixed with rice of glutinous rice or polished rice and glutinous rice be raw material, controlled the quality of raw material from root, thereby guaranteed that the fermented glutinous rice brewing has pure and fresh pure meter Xiang; Simultaneously, selecting and accounting for raw material weight percentage is that the head mold yeast for brewing rice wine of 0.2%～0.8% purebred cultivation is as saccharifying ferment, because this kind of yeast for brewing rice wine inoculation itself has saccharomyces cerevisiae, can fast the starch in raw material be converted into glucose, avoid rice to return the generation of raw problem, can accelerate again the breeding of yeast, guarantee the competitive advantage of target flora in material, thereby for producing the condition of having created in batches; In addition, it is 1%～10% red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement that employing accounts for raw material weight percentage, and adding after red colouring agent for food, also used as a Chinese medicine, stay less or do not stay fermentation time, make it in the process of dispensing and storage, slowly ferment, this technique has been avoided, due to caused excessive fermentation after interpolation red colouring agent for food, also used as a Chinese medicine, having guaranteed the freshness of product; And then make this red colouring agent for food, also used as a Chinese medicine fermented glutinous rice both there is red gorgeous, fragrance is pleasant, juice the is limpid unique color of color and luster, and there is again the biologically active of the incomparable tool health-care efficacy of other red rice products, be also suitable for a large amount of productions of industrialization simultaneously.
It should be appreciated by those skilled in the art that those skilled in the art can realize described variation example in conjunction with prior art and above-described embodiment, do not repeat them here.Such variation example does not affect flesh and blood of the present invention, does not repeat them here.
Above preferred embodiment of the present invention is described.It will be appreciated that, the present invention is not limited to above-mentioned specific implementations, and the method for wherein not describing in detail is to the greatest extent construed as common enforcement the in this area; Any those of ordinary skill in the art, do not departing from technical solution of the present invention scope situation, all can utilize method and the technology contents of above-mentioned announcement to make many possible variations and modification to technical solution of the present invention, or being revised as the equivalent embodiment of equivalent variations, this does not affect flesh and blood of the present invention.Therefore, every content that does not depart from technical solution of the present invention,, all still belongs in the scope of technical solution of the present invention protection any simple modification made for any of the above embodiments, equivalent variations and modification according to technical spirit of the present invention.
Claims (8)
1. a preparation method for red colouring agent for food, also used as a Chinese medicine fermented glutinous rice, is characterized in that, comprising:
Select when produce per year fresh polished rice or the mixed with rice of glutinous rice or polished rice and glutinous rice be raw material, select account for raw material weight percentage be 0.2%～0.8% head mold yeast for brewing rice wine as saccharifying ferment, adopting and accounting for raw material weight percentage is 1%～10% red colouring agent for food, also used as a Chinese medicine saccharifying ferment as a supplement;
Adopt running water to clean described raw material, then soak 22～24 hours, until described raw material is dipped into, with pointing, to pinch be that powdering is advisable;
The described raw material that adopts running water shower to soak, drip washing is to till clear water;
Raw material described in employing meal braizing machine or meal rice steamer atmospheric cooking, is advisable until the grain of rice of described raw material is well-done;
Stand meal or drench meal with running water, until cooled meal temperature is 28～32 ℃;
Described head mold yeast for brewing rice wine is sprinkled in rice and uniform stirring uniformly, then carries out nest;
In constant temperature culture chamber or incubator, ferment 48 hours, expire nest as degree take the syrup water 50%～80% producing;
Add described red colouring agent for food, also used as a Chinese medicine, and add a certain amount of water, after uniform stirring, packed products.
2. the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice as claimed in claim 1, is characterized in that, the consumption of described red colouring agent for food, also used as a Chinese medicine is described raw material weight 4%～6%.
3. the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice as claimed in claim 1, is characterized in that, the consumption of described head mold yeast for brewing rice wine is described raw material weight 0.3%～0.5%.
4. the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice as claimed in claim 1, is characterized in that, described nest technique comprises:
There is the rice of described head mold yeast for brewing rice wine to be filled in a culture vessel or wine vat Uniform Doped, then adopt nest bar in the middle of the rice in described culture vessel or wine vat, to draw out a hollow nest, thereby complete described nest technique.
5. the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice as claimed in claim 1, is characterized in that, the temperature in described constant temperature culture chamber or described incubator is 25 ℃～30 ℃.
6. the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice as claimed in claim 5, is characterized in that, the temperature in described constant temperature culture chamber or described incubator is 26 ℃～29 ℃.
7. the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice as claimed in claim 1, is characterized in that, adds described red colouring agent for food, also used as a Chinese medicine, and adds a certain amount of water, after uniform stirring, also needs to carry out pasteurization, last packed products.
8. the preparation method of red colouring agent for food, also used as a Chinese medicine fermented glutinous rice as claimed in claim 7, is characterized in that, when described pasteurization, is advisable to reach 20PU.
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| CN102690741B (en) * | 2012-06-18 | 2013-05-22 | 福建师范大学 | Brewing method of dry type red rice yellow millet wine |
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Also Published As
| Publication number | Publication date |
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| CN104212681A (en) | 2014-12-17 |
| CN104212681B (en) | 2016-05-25 |
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