CN104560609B - The brewing method of wild country melon and fruit vinegar - Google Patents

The brewing method of wild country melon and fruit vinegar Download PDF

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CN104560609B
CN104560609B CN201510067337.9A CN201510067337A CN104560609B CN 104560609 B CN104560609 B CN 104560609B CN 201510067337 A CN201510067337 A CN 201510067337A CN 104560609 B CN104560609 B CN 104560609B
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wild country
country melon
temperature
melon
fruit vinegar
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CN104560609A (en
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余芳
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BENGBU KUNPENG FOOD & BEVERAGE Co.,Ltd.
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余芳
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/04Vinegar; Preparation or purification thereof from alcohol
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12JVINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00Vinegar; Preparation or purification thereof
    • C12J1/02Vinegar; Preparation or purification thereof from wine
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/22Anacardiaceae (Sumac family), e.g. smoketree, sumac or poison oak
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/45Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/47Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/60Moraceae (Mulberry family), e.g. breadfruit or fig
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/60Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605Morus (mulberry)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/72Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/87Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine

Abstract

The invention provides the brewing method of a kind of wild country melon and fruit vinegar, described wild country melon and fruit vinegar is with fresh, ripe wild country melon for raw material, by being made through Feedstock treating, sterilizing, enzymolysis, sugaring, low temperature zymamsis, acetic fermentation, filtration, homogeneous, sterilizing, the step such as canned.The wild country melon and fruit vinegar that the present invention makes is the edible vinegar that raw material is brewageed in nutritive value, interior being all better than with grain in composition, mouthfeel etc., it maintains the original local flavor of wild country melon, sweet and sour taste, quality are high-grade, nutritious, have heat-clearing loose cold, the effect of dispelling rheumatism.

Description

The brewing method of wild country melon and fruit vinegar
Technical field
The present invention relates to a kind of making method of fruit vinegar, especially relate to the brewing method of a kind of wild country melon and fruit vinegar.
Background technology
Wild country melon, the bejuco that the fallen leaves for Moraceae Ficus are crawled, another name ground fruit, Fruit of Digua Fig integrate multi-purpose plant that is edible, medicinal, that afforest, view and admire.Edible after the melon maturation of wild country, there is heat-clearing loose cold, the effect of dispelling rheumatism.Melon skin thin juice in wild country is many, and processing maturation period is short, not easily transports and preserves, and easily occurs to rot, causes the waste of resource.Current wild country melon, except only being utilized as processing of crude drugs, also exists converted products kind less, there is the defect that product category is not enriched.
Summary of the invention
The present invention is directed to the shortcoming that wild country melon product category is not enriched, the brewing method of the wild country melon and fruit vinegar providing a kind of nutritious, instant, retention period long, is characterized in that: be made through Feedstock treating, sterilizing, enzymolysis, sugaring, low temperature zymamsis, acetic fermentation, filtration, homogeneous, sterilizing, the step such as canned.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for wild country melon and fruit vinegar, adopts following steps:
A, Feedstock treating: get fresh, be raw material without the wild country melon that rots to go mouldy, pull an oar after cleaning, obtain wild country melon slurries, after cleaning, directly making beating, decreases the loss of nutritive substance;
B, ultra high temperature sterilization (UHTS): by wild country melon slurries through superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 DEG C, drop temperature 40-50 DEG C, ultrahigh-temperature can be killed by the bacterium colony fast just in liquid, again reduces the destruction to nutritive substance in slurries;
C, enzymolysis: in the melon slurries of wild country, add the polygalacturonase of weight 0.3-0.5%, the cellulase of 0.1-0.2%, temperature control 40-45 DEG C, time controling 2-3 hour, prozyme process, make feed material degradation go out more nutritive substance, improve the utilization ratio of raw material;
D, sugaring: the white sugar adding weight ratio 10-15% in the slurries after enzymolysis, mixes;
E, zymamsis: the wine active dry yeast taking the 0.8-1.2% of wild country melon slurry weight after sugaring, join the wild country melon slurries after sugaring, at the temperature bottom fermentation 6-8 days of 20-25 DEG C, obtain wild country melon and fruit wine after 30-32 DEG C of warm water activation;
F, acetic fermentation: the alcoholic strength of wild country melon and fruit wine is adjusted to 8-10 °, add the acetic bacteria of weight 0.4-0.6%, temperature control 30-35 DEG C in the wild country melon and fruit wine adjusting alcoholic strength, fermentation 8-10 days, and in fermenting process, every day stirs 3-4 time;
G, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained wild country melon and fruit vinegar magma;
H, homogeneous: by wild country melon and fruit vinegar magma homogenization treatment, temperature is 60-70 DEG C, adopt double-stage homogenization, one-level homogenization pressure is 18-25Mpa, double-stage homogenization pressure 4-8Mpa, improves the mouthfeel of finished product fruit vinegar and improves the quality of fruit vinegar;
I, sterilization: by the wild country melon and fruit vinegar magma sterilization 4-8s at 120-130 DEG C of temperature after homogeneous, ultra high temperature sterilization, decreases the damage to active substance in fruit vinegar;
J, canned: canned under sterile vacuum environment;
K, inspection, storage: check canned qualified after, preserve under lucifuge, normal temperature.
Beneficial effect: the wild country melon and fruit vinegar that the present invention makes is the edible vinegar that raw material is brewageed in nutritive value, interior being all better than with grain in composition, mouthfeel etc., it maintains the abundant fruit-like flavour be equipped with of wild country melon, sweet and sour taste, quality are high-grade, nutritious, have the effect of keeping fit strong bone, delaying body and brain aging.
Embodiment
Embodiment 1: the brewing method of a kind of wild country melon and fruit vinegar, adopts following steps:
A, Feedstock treating: get fresh, be raw material without the wild country melon that rots to go mouldy, pull an oar after cleaning, obtain wild country melon slurries, after cleaning, directly making beating, decreases the loss of nutritive substance;
B, ultra high temperature sterilization (UHTS): by wild country melon slurries through superhigh temperature disinfecting machine sterilizing, feeding temperature 110 DEG C, drop temperature 40 DEG C, ultrahigh-temperature can be killed by the bacterium colony fast just in liquid, again reduces the destruction to nutritive substance in slurries;
C, enzymolysis: in the melon slurries of 10kg wild country, add the polygalacturonase of 0.03kg, the cellulase of 0.01kg, temperature controls 40 DEG C, time controling 3 hours, prozyme process makes feed material degradation go out more nutritive substance, improves the utilization ratio of raw material;
D, sugaring: the white sugar adding 1kg in the slurries after 10kg enzymolysis, fully mixes;
E, zymamsis: the wine active dry yeast taking 0.08kg, join in the wild country melon slurries after 10kg sugaring after the activation of 30 DEG C of warm water, at the temperature bottom fermentation 8 days of 20 DEG C, obtains wild country melon and fruit wine;
F, acetic fermentation: the alcoholic strength of wild country melon and fruit wine is adjusted to 8 °, adjust to 10kg the acetic bacteria adding weight 0.04kg in the wild country melon and fruit wine of alcoholic strength, and temperature controls 30 DEG C, and ferment 10 days, in fermenting process, every day stirs 3 times;
G, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained wild country melon and fruit vinegar magma;
H, homogeneous: by wild country melon and fruit vinegar magma homogenization treatment, temperature is 60 DEG C, adopt double-stage homogenization, one-level homogenization pressure is 18Mpa, double-stage homogenization pressure 8Mpa, improves the mouthfeel of finished product fruit vinegar and improves the quality of fruit vinegar;
I, sterilization: by the wild country melon and fruit vinegar magma sterilization 8s at 120 DEG C of temperature after homogeneous, ultra high temperature sterilization, decreases the damage to active substance in fruit vinegar;
J, canned: canned under sterile vacuum environment;
K, inspection, storage: check canned qualified after, preserve under lucifuge, normal temperature.
Embodiment 2: the brewing method of a kind of wild country melon and fruit vinegar, adopts following steps:
A, Feedstock treating: get fresh, the wild country melon without rotting to go mouldy, root of Manchurian Currant, Romanet Grape Root is raw material, after cleaning, get 8kg wild country melon, 1kg mock-strawberry, 1kg Fructus Fici grape mix rear making beating, obtain raw slurry, directly pull an oar after cleaning, decrease the loss of nutritive substance;
B, ultra high temperature sterilization (UHTS): by wild country melon slurries through superhigh temperature disinfecting machine sterilizing, feeding temperature 115 DEG C, drop temperature 45 DEG C, ultrahigh-temperature can be killed by the bacterium colony fast just in liquid, again reduces the destruction to nutritive substance in slurries;
C, enzymolysis: in 10kg raw slurry, add the polygalacturonase of 0.04kg, the cellulase of 0.015kg, the protease of 0.01kg, temperature controls 42 DEG C, time controling 2.5 hours, prozyme process, make feed material degradation go out more nutritive substance, improve the utilization ratio of raw material;
D, sugaring: in the slurries after 10kg enzymolysis, add the honey of 1kg, the fruit syrup of 1kg, the strawberry juice of 1kg, fully mix;
E, zymamsis: the wine active dry yeast taking 0.1kg, join in the wild country melon slurries after 10kg sugaring after the activation of 31 DEG C of warm water, at the temperature bottom fermentation 7 days of 23 DEG C, obtains wild country melon and fruit wine;
F, acetic fermentation: the alcoholic strength of wild country melon and fruit wine is adjusted to 9 °, adjust to 10kg the acetic bacteria adding 0.05kg in the wild country melon and fruit wine of alcoholic strength, and temperature controls 33 DEG C, and ferment 9 days, in fermenting process, every day stirs 4 times;
G, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained wild country melon and fruit vinegar magma;
H, homogeneous: by wild country melon and fruit vinegar magma homogenization treatment, temperature is 65 DEG C, and homogenization pressure is 23Mpa, homogeneous 2 times, repeatedly homogeneous, improve the mouthfeel of finished product fruit vinegar and improve the quality of fruit vinegar;
I, sterilization: by the wild country melon and fruit vinegar magma sterilization 6s at 125 DEG C of temperature after homogeneous, ultra high temperature sterilization, decreases the damage to active substance in fruit vinegar;
J, canned: canned under sterile vacuum environment;
K, inspection, storage: check canned qualified after, preserve under lucifuge, normal temperature.
Embodiment 3: the brewing method of a kind of wild country melon and fruit vinegar, adopts following steps:
A, Feedstock treating: getting fresh, the wild country melon without rotting to go mouldy, Osyris wightiane, miracle fruit, the pineapple certain kind of berries is raw material, after cleaning, get 5kg wild country melon, 2kg mock-strawberry, 2kg golden fruit, 2kg Rubus corchorifolius mix rear making beating, obtain raw slurry, directly pull an oar after cleaning, decrease the loss of nutritive substance;
B, enzymolysis: in 10kg raw slurry, add the polygalacturonase of 0.05kg, the cellulase of 0.02kg, 0.01kg hemicellulase, temperature controls 45 DEG C, time controling 2 hours, prozyme process, make feed material degradation go out more nutritive substance, improve the utilization ratio of raw material;
C, sugaring: in the slurries after 10kg enzymolysis, add the sucrose of 1.5kg, the fructose of 0.6kg, mix;
D, zymamsis: the wine active dry yeast taking 0.12kg, join in the raw slurry after 10kg sugaring after the activation of 32 DEG C of warm water, at the temperature bottom fermentation 6 days of 25 DEG C, when alcoholic strength reaches 8%(V/V) time fermentation ends, obtain wild country melon and fruit wine;
E, acetic fermentation: the wild country melon and fruit wine fermented by 10kg injects sterile fruit vinegar fermentation tank, timing agitation machine and air injection tube is had in fruit vinegar fermentation tank, within every 10 hours, stir once, each stirring 8min, adds the acetic bacteria of 0.04kg, the mountain jujube juice of 1kg, the juice of Fructus Mori of 1kg, 1kg Sucus Hoveniae (Sucus Hoveniae), earlier fermentation in the melon and fruit wine of wild country, temperature controls at 30 DEG C, lord ferment period temperature controls at 34 DEG C, and secondary fermentation phase temperature controls at 30 DEG C, and fermentation time is 4 days;
F, filtration: by feed liquid good for acetic fermentation through diatomite filtration, obtained wild country melon and fruit vinegar magma;
G, homogeneous: by wild country melon and fruit vinegar magma homogenization treatment, temperature is 70 DEG C, and homogenization pressure is 20Mpa, homogeneous 3 times, repeatedly homogeneous, improve the mouthfeel of finished product fruit vinegar and improve the quality of fruit vinegar;
H, sterilization: by the wild country melon and fruit vinegar magma sterilization 4s at 130 DEG C of temperature after homogeneous, ultra high temperature sterilization, decreases the damage to active substance in fruit vinegar;
I, canned: canned under sterile vacuum environment;
J, inspection, storage: check canned qualified after, preserve under lucifuge, normal temperature.
Embodiment 4: the brewing method of a kind of wild country melon and fruit vinegar, adopts following steps:
A, Feedstock treating: getting fresh, the wild country melon without rotting to go mouldy, Vitis Amurensis, smoked jujube, blueberry is raw material, after cleaning, get 6kg wild country melon, 2kg Vitis Amurensis, 1kg smoked jujube, 1kg blueberry mix rear making beating, obtain raw slurry, directly pull an oar after cleaning, decrease the loss of nutritive substance;
B, ultra high temperature sterilization (UHTS): by wild country melon slurries through superhigh temperature disinfecting machine sterilizing, feeding temperature 125 DEG C, drop temperature 55 DEG C, ultrahigh-temperature can be killed by the bacterium colony fast just in liquid, again reduces the destruction to nutritive substance in slurries;
C, enzymolysis: in the melon slurries of 10kg wild country, add the polygalacturonase of 0.05kg, the cellulase of 0.02kg, temperature controls 45 DEG C, time controling 4 hours, prozyme process makes feed material degradation go out more nutritive substance, improves the utilization ratio of raw material;
D, sugaring: in the slurries after 10kg enzymolysis, add the honey of 1.5kg, the maltose of 0.6kg, the Xylitol of 0.5kg, mix;
E, zymamsis: the wine active dry yeast taking 0.15kg, join in the wild country melon slurries after 10kg sugaring after the activation of 33 DEG C of warm water, at the temperature bottom fermentation 8 days of 25 DEG C, obtains wild country melon and fruit wine;
F, acetic fermentation: the alcoholic strength of wild country melon and fruit wine is adjusted to 10 °, adjust to 10kg the acetic bacteria adding 0.06kg in the wild country melon and fruit wine of alcoholic strength, and temperature controls 35 DEG C, and ferment 10 days, in fermenting process, every day stirs 5 times;
G, filtration: add the fish glue of 0.05kg, the bentonite of 0.02kg in the feed liquid good by the acetic fermentation of 10kg, fully mix, leave standstill 2 hours, obtained wild country melon and fruit vinegar magma;
H, homogeneous: by wild country melon and fruit vinegar magma homogenization treatment, temperature is 70 DEG C, adopt double-stage homogenization, one-level homogenization pressure is 25Mpa, double-stage homogenization pressure 8Mpa, improves the mouthfeel of finished product fruit vinegar and improves the quality of fruit vinegar;
I, sterilization: by the wild country melon and fruit vinegar magma sterilization 4s at 130 DEG C of temperature after homogeneous, ultra high temperature sterilization, decreases the damage to active substance in fruit vinegar;
J, canned: canned under sterile vacuum environment;
K, inspection, storage: check canned qualified after, preserve under lucifuge, normal temperature.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a brewing method for wild country melon and fruit vinegar, is characterized in that, adopts following methods step:
A, Feedstock treating: get fresh, be raw material without the wild country melon that rots to go mouldy, pull an oar after cleaning, obtain wild country melon slurries;
B, ultra high temperature sterilization (UHTS): by wild country melon slurries through superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 DEG C, drop temperature 40-50 DEG C;
C, enzymolysis: in the melon slurries of wild country, add the polygalacturonase of weight 0.3-0.5%, the cellulase of 0.1-0.2%, temperature control 40-45 DEG C, time controling 2-3 hour;
D, sugaring: the white sugar adding weight ratio 10-15% in the slurries after enzymolysis, mixes;
E, zymamsis: the wine active dry yeast taking the 0.8-1.2% of wild country melon slurry weight after sugaring, join the wild country melon slurries after sugaring, at the temperature bottom fermentation 6-8 days of 20-25 DEG C, obtain wild country melon and fruit wine after 30-32 DEG C of warm water activation;
F, acetic fermentation: the alcoholic strength of wild country melon and fruit wine is adjusted to 8-10 °, add the acetic bacteria of weight 0.4-0.6%, temperature control 30-35 DEG C in the wild country melon and fruit wine adjusting alcoholic strength, fermentation 8-10 days, and in fermenting process, every day stirs 3-4 time;
G, filtration: by feed liquid good for acetic fermentation equipment essence filter after filtration, obtained wild country melon and fruit vinegar magma;
H, homogeneous: by wild country melon and fruit vinegar magma homogenization treatment, temperature is 60-70 DEG C, adopt double-stage homogenization, one-level homogenization pressure is 18-25Mpa, double-stage homogenization pressure 4-8Mpa;
I, sterilization: by the wild country melon and fruit vinegar magma sterilization 4-8s at 120-130 DEG C of temperature after homogeneous;
J, canned: canned under sterile vacuum environment;
K, inspection, storage: check canned qualified after, preserve under lucifuge, normal temperature.
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CN201610077568.2A CN105441294A (en) 2015-02-10 2015-02-10 Making method for ficus tikoua bur and amur grape fruit vinegar
CN201610077567.8A CN105441298A (en) 2015-02-10 2015-02-10 Wild sweet potato and abiu vinegar brewing method
CN201610077569.7A CN105441299A (en) 2015-02-10 2015-02-10 Making method for ficus tikoua bur and Indian strawberry fruit vinegar
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CN201610077570.XA Division CN105441300A (en) 2015-02-10 2015-02-10 Wild sweet potato vinegar brewing method
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CN106148154A (en) * 2016-08-30 2016-11-23 陕西富四方柿业有限公司 A kind of pure natural brewages the method for Fructus Kaki aromatic vinegar
CN107012065A (en) * 2017-06-02 2017-08-04 江苏恒顺醋业股份有限公司 A kind of brewing method rich in anthocyanidin vinegar
CN107384735A (en) * 2017-08-30 2017-11-24 靖西市金峰贸易有限公司 A kind of brewing method of emblic fruit vinegar

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