CN104774700A - Cherokee rose fruit craft beer and preparation method thereof - Google Patents
Cherokee rose fruit craft beer and preparation method thereof Download PDFInfo
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Abstract
The invention provides cherokee rose fruit craft beer and a preparation method thereof. The preparation method comprises the following steps: A, adding lupulus into pre-prepared malt extract to boil, then, cooling the malt extract to the room temperature, performing yeast fermentation for 14-21 days after adding the pre-prepared malt cherokee rose fruit juice and activating; B, filtering fermentation liquor, adding pre-prepared mulberry juice into a filtered liquid to modulate, bottling the modulated beer, and adding sugar into the bottle, thus obtaining a finished product 14-21 days after bottling. According to the preparation method, the perfect combination of the pre-prepared mulberry juice and the beer is realized, so that the original flavor of the beer is kept, and the special beer has certain health effects of protecting kidneys, resisting viruses, restraining bacteria, reducing fat, improving immunity, and the like because of various added nutrient ingredients of the cherokee rose fruits. Besides, a series of craft beer with different sour-sweet ratios is produced by flexibly mixing raw materials, so that needs of different people can be met, and the market prospect is good.
Description
Technical field
The present invention relates to foods processing technique, particularly relate to a kind of Fruit of Cherokee Rose Craft Beer and preparation method thereof.
Background technology
Fruit of Cherokee Rose (Rosa laevigata Mickx) has another name called sugared orange, honeybee sugar bowl, Rosa roxburghii, Randia spinosa etc., belong to Rosaceae rose, evergreen climing property shrub wild fruit tree, all distribution is had in China south China, Central China, East China, be grown on mountain area, in height above sea level 50 ~ 1600 m place hillside fields shrubbery on the sunny side.Fruit of Cherokee Rose is remote as medicinal history, and Song dynasty's " praise and help book on Chinese herbal medicine ", " figure is through book on Chinese herbal medicine ", " Kaibao Bencao ", Lengthy Compilation of Plants with Illustrations and the Chinese dynasties book on Chinese herbal medicine of the Ming Dynasty are all on the books.Fruit of Cherokee Rose, except medicinal, has as edible record ancient times.Ancient prescription gold cherry drinking utensils has the good effect of nourishing, delicious, follows so far always.
Fruit of Cherokee Rose contains the multiple nutritional components such as sugar, acid, protein, VITAMIN; Containing multiple human body life active compounds such as flavonoid, polysaccharide and Aglycone, triterpenes organic acid, ursonic acid and Oleanolic Acid, catechuic acid, β-sitosterols; Various trace elements also containing needed by human.
Plant Research Inst., Jiangsu Prov.'s Fruit of Cherokee Rose brown pigments of this fruit development, was applied to the production of the food such as candy, beverage (refreshment drink, champagne), obtained gratifying effect the eighties in 20th century; The nineties in 20th century, health ministry lists Fruit of Cherokee Rose in medicinal and edible plant register.
Research shows that the reducing substances in most of beer is present in fresh beer, and they are also the active substances of assisting beer refreshing.Craft Beer color and luster is more shallow, and clear degree is better, and outward appearance is brighter, more beautiful; Remain the activity of enzyme, be conducive to macromolecular substance and decompose; Containing abundanter amino acid and soluble protein, nutrition is better.Simultaneously, confirm through a large amount of clinical practice of domestic and international medical circle, Craft Beer improves significantly to illness tools such as neurasthenia, gastrointestinal dysfunction, habitual constipation, iron deficiency anemia, cardiovascular disorder, senile dementia, coronary heart disease, heart troubles the curative effect of symptom.
According to the regulation of GB4927-2001 beer national standard, Craft Beer refers to without pasteurization or TRANSIENT HIGH TEMPERATURE sterilizing, and adopts physical method degerming, and reach the beer of certain biologically stable, its quality guaranteed period is no less than 5 days.Craft Beer except there is beer quality and require, because it is without pasteurization or TRANSIENT HIGH TEMPERATURE sterilizing, so taste has the fresh feature of draft beer.It adopts physical filtering method degerming, and make the nutrition composition in beer obtain more reservation, resistance of oxidation obtains and increases substantially, and therefore, the mouthfeel method of specific heat pasteurized beer of Craft Beer is fresher.Craft Beer has protected the vitality of beer to greatest extent, delicious in taste, and the acceptance of human consumer is higher.
Along with the development of the transformation of people's consumption concept, the reinforcement of health perception and brewing industry self, the beer of many personalized tastes and style also starts to occur successively, as various fruity beer, aloe beer, cactus beer brewing and various health beer etc.Wherein especially popular with the exploitation of fruity beer, fruity beer take fruit juice as raw material beer for wine base obtains, and to pursue the youngster of novel taste, women for key consumer, quite by the favor of some consumer group, is the ideal product of tapping new markets.
More than can find out, fruity Craft Beer is provided with the advantage of Craft Beer and fruit beer simultaneously, on the basis producing Craft Beer, Development and Production Fruit of Cherokee Rose Craft Beer, for human consumer provides beer product fresher, more novel and with health role, simultaneously in energy-conserving and environment-protective, the aspects such as the enterprise level of profitability all tool are of great significance.
Summary of the invention
In view of above-mentioned the deficiencies in the prior art, the object of the present invention is to provide a kind of Fruit of Cherokee Rose Craft Beer and preparation method thereof, aim to provide a kind of have protect kidney, antiviral, the fat that disappears, improve the Craft Beer product of immunity.
Technical scheme of the present invention is as follows:
A preparation method for Fruit of Cherokee Rose Craft Beer, wherein, said method comprising the steps of:
A, add hops and boil 30 minutes in prefabricated wort, then wort being cooled to 10-12 DEG C, the yeast added wherein after prefabricated Fruit of Cherokee Rose Normal juice and activation ferments, and wherein, fermentation time is 14 days-21 days;
B, filtering fermentating liquid, add prefabricated mulberries Normal juice and modulate in the liquid after filtration, by the beer bottling modulated, and adding in bottle for continuing the sugar fermented, obtaining Fruit of Cherokee Rose Craft Beer finished product until bottling after 14-21 days.
The preparation method of described Fruit of Cherokee Rose Craft Beer, wherein, comprises before described steps A:
Mix according to the weight ratio of 1:3 with hot water after being pulverized by Fructus Hordei Germinatus and carry out saccharification, obtain wort, wherein, the pH of mixed of Fructus Hordei Germinatus and hot water is 5.3, and saccharification temperature is 65.6 ~ 68.3 DEG C, and saccharification time is 1h.
The preparation method of described Fruit of Cherokee Rose Craft Beer, wherein, also comprise the preparation of Fruit of Cherokee Rose Normal juice and mulberries Normal juice before described steps A, it is all prepared according to following steps:
H1, to select materials: the fresh mature fruits choosing Fruit of Cherokee Rose and mulberries, repeatedly pull out afterwards with the clean water that flows and drain;
Look is protected in H2, blanching: utilize the hot water of 85 DEG C ~ 90 DEG C to the fruit blanching 50s ~ 70s after cleaning, be then cooled to normal temperature rapidly, protect look 9-11min with the xitix of 0.05% and the citric acid of 0.1%;
H3, broken enzymolysis: the fruit after broken blanching obtains magma, by magma 30 DEG C time with the polygalacturonase hydrolysis 40min of 0.2% ~ 0.3%, after obtain corresponding fruit juice through repeatedly squeezing;
H4, go out enzyme: being heated to 95 DEG C of enzymes that go out immediately to obtaining fruit juice after squeezing, being then cooled to rapidly 50 DEG C and coming unstuck;
H5, filtration: adopt continous way leaf filter to filter to the fruit juice after the enzyme that goes out;
H6, sterilizing: 105 DEG C of sterilizing 3s or 90 DEG C ~ 95 DEG C of sterilizing 15s ~ 30s are adopted to fruit juice after filtration, the fruit juice after sterilizing is cooled to 5 DEG C ~ 7 DEG C, for subsequent use.
The preparation method of described Fruit of Cherokee Rose Craft Beer, wherein, after coming unstuck in described step H4, fruit juice also will be clarified, concrete steps are: stir the fruit juice after coming unstuck, and under whipped state, in fruit juice, slowly add the solution of gelatin and tannin preparation, at 8 DEG C ~ 12 DEG C standing 6h ~ 8h after stirring, wherein, gelatin and tannin are formulated as the solution that massfraction is 1%, and this solution is according to fruit juice: gelatin: the ratio of tannin=100L:20g:10g is added.
The preparation method of described Fruit of Cherokee Rose Craft Beer, wherein, in described steps A, adds Fruit of Cherokee Rose Normal juice in the ratio of the 5-20% of gross weight in wort.
The preparation method of described Fruit of Cherokee Rose Craft Beer, wherein, in described steps A, in gross weight 10% ratio in wort, add Fruit of Cherokee Rose Normal juice.
The preparation method of described Fruit of Cherokee Rose Craft Beer, wherein, in described step B, adds mulberries Normal juice in the ratio of the 1-10% of gross weight in the fermented liquid after filtration.
The preparation method of described Fruit of Cherokee Rose Craft Beer, wherein, in described step B, in gross weight 5% ratio to filter after fermented liquid in add mulberries Normal juice.
Beneficial effect: the invention provides a kind of Fruit of Cherokee Rose Craft Beer and preparation method thereof, achieve the perfect adaptation of Fruit of Cherokee Rose fruit juice and beer, not only remain original local flavor of beer, in beer, with the addition of the various nutritive ingredients of Fruit of Cherokee Rose simultaneously, thus characteristic beer of the present invention had certain protect kidney, antiviral, antibacterial, the fat that disappears, improve the health-care effects such as immunizing power.Also go out the Craft Beer of the sour-sweet ratio of a series of difference in addition by allocating raw material production flexibly, thus the demand of different crowd can be met, there are good market outlook.
Accompanying drawing explanation
Fig. 1 is preparation method's schema of Fruit of Cherokee Rose Craft Beer in the present invention one specific embodiment.
Embodiment
The invention provides a kind of Fruit of Cherokee Rose Craft Beer and preparation method thereof, for making object of the present invention, technical scheme and effect clearly, clearly, the present invention is described in more detail below.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
The invention provides a kind of preparation method of Fruit of Cherokee Rose Craft Beer, its main process comprises the following steps:
First in prefabricated wort, add hops and boil 30 minutes, then wort being cooled to room temperature (10-12 DEG C), the yeast added wherein after prefabricated Fruit of Cherokee Rose Normal juice and activation ferments, and wherein, fermentation time is 14 days-21 days.Further, in wort, Fruit of Cherokee Rose Normal juice is added in the ratio of the 5-20% of gross weight.In preferred embodiment, in gross weight 10% ratio in wort, add Fruit of Cherokee Rose Normal juice.In gross weight 10% interpolation Fruit of Cherokee Rose Normal juice can with fermentation after beer composition possess rational ratio, ensure that the perfection of beer flavor and Fruit of Cherokee Rose fruital is merged, do not affect the original speciality of beer (not affecting beer acidity, colourity, head retention etc.) simultaneously, after guaranteeing to ferment, beer there will not be peculiar smell, an unusually sweet smell.
Then filtering fermentating liquid, adds prefabricated mulberries Normal juice and modulates in the liquid after filtration, by the beer bottling modulated, and adding in bottle for continuing the sugar fermented, obtaining Fruit of Cherokee Rose Craft Beer finished product until bottling after 14-21 days.Wherein, the addition of mulberries Normal juice is the 1-10% of gross weight, in preferred embodiment, add mulberries Normal juice by 5% of gross weight, mulberries Normal juice plays seasoning effect, its can well in and the fruity of Fruit of Cherokee Rose Normal juice, what its taste was become is soft, thus highlights beer flavor.
As shown in Figure 1, it comprises following steps to the concrete preparation process of Fruit of Cherokee Rose beer:
S1, pulverizing.Fructus Hordei Germinatus is by for subsequent use after crusher in crushing;
S2, saccharification.Fructus Hordei Germinatus after fragmentation and hot water are mixed according to the weight ratio of 1:3 and carries out saccharification, obtained wort.
S3, to boil.Add hops, it boiled together with wort, hops provides bitter taste and fragrance.
S4, convolution precipitation.Remove the solid substance in wort and correct the balance of wort volatile compound.
S5, cooling.Cooling wort, to room temperature, adds Fruit of Cherokee Rose Normal juice (10% of gross weight) and drops into the beer dried yeast after activating.
S6, fermentation.Adopt ferment tank, yeast can decompose the various sugar in wort and Fruit of Cherokee Rose Normal juice, produces ethanol and carbonic acid gas.Ferment after 2 ~ 3 weeks, wort changes beer into.
S7, filtration.
S8, seasoning.The mulberries Normal juice adding 5% of gross weight carries out seasoning, utilizes the mouthfeel of the sour-sweet degree adjustment beer of mulberries Normal juice, the Craft Beer of a series of different taste in adjustable place.
S9, bottling.The beer mixing up taste is loaded in bottle, and adds little sugar to continue fermentation generation carbonic acid gas.
S10, secondary fermentation.The sugar added during bottling and the sugar of the part after fermenting in beer continue fermentation, and beer flavor is improved further.Bottle after 2 ~ 3 weeks, Fruit of Cherokee Rose Craft Beer can start to drink.
The interpolation of Fruit of Cherokee Rose Normal juice and mulberries Normal juice has considerable influence for the quality of final beer product opportunity.As the present invention the above, Fruit of Cherokee Rose Normal juice is with front interpolation of fermenting, such Fruit of Cherokee Rose Normal juice nutritive ingredient can fully merge with wort composition and ferment, and enables its nutritive ingredient form rational proportion with beer composition, and mulberries Normal juice is added as well to filtering front this period with secondary fermentation; Mulberries Normal juice should not be added in the link such as saccharification, Primary Fermentation, otherwise effectively nutrient component damages is serious, and as not thorough in sterilizing, may pollute, affect fresh beer stability.Because Craft Beer is without pasteurize link, the interpolation of Fruit of Cherokee Rose Normal juice and mulberries Normal juice just seems even more important opportunity.
The target level of product quality of the Fruit of Cherokee Rose Craft Beer utilizing aforesaid method to prepare is as follows:
The sensory evaluation index of Fruit of Cherokee Rose Craft Beer:
Outward appearance: brown color, limpid transparent;
Foam: pure white exquisiteness, hangs cup lastingly;
Fragrance and taste: the coordinated hops fragrance of tool and Fruit of Cherokee Rose, mulberries fruital, pure taste, clearly soft, it is good to kill mouthful power, without an unusually sweet smell, free from extraneous odour.
The physical and chemical index of Fruit of Cherokee Rose Craft Beer is as shown in table 1
Table 1 Fruit of Cherokee Rose Craft Beer physical and chemical index
Certainly, before above-mentioned steps, also need the preparation carrying out wort: mix according to the weight ratio of 1:3 with hot water after being pulverized by Fructus Hordei Germinatus and carry out saccharification, under the effect of enzyme, Fructus Hordei Germinatus can change into various sugar, finally becomes sugary soln, i.e. wort.Malt amylase condition can affect composition in final beer, thus affect the mouthfeel of beer, the present invention is based on the Fruit of Cherokee Rose Normal juice of adding in fermenting process and the mulberries Normal juice of adding after fermentation the impact of beer, the principal element affecting saccharification is limited, thus determine best saccharification condition: saccharification temperature is 65.6 ~ 68.3 DEG C, the weight ratio of Fructus Hordei Germinatus and water is 1:3, pH is 5.3, and saccharification time is 1 hour.
When saccharification temperature≤65 DEG C, produce the beer that mouthfeel is thin and dry, because fermentable sugars content is very not low; When saccharification temperature >=69 DEG C, because containing more not fermentable sugars, mouthfeel can be produced full and have the beer selecting sweet taste.
And when the part by weight of Fructus Hordei Germinatus and water is greater than 1:5, the concentration of enzyme can be lower, makes saccharification time long, but the fermentable sugars content produced is high; When the ratio of Fructus Hordei Germinatus and water is less than 1:2, then situation is contrary, can produce more not fermentable sugars, make beer slightly sweet.Thus the present invention is based on popular general mouthfeel to limit saccharification condition.Guarantee that the beer after fermenting can be fused together well with the taste of Fruit of Cherokee Rose Normal juice and mulberries Normal juice.
In addition, also comprise the preparation of Fruit of Cherokee Rose Normal juice and mulberries Normal juice before fermentation step, it is all prepared according to following steps:
Select materials: the fresh mature fruits choosing Fruit of Cherokee Rose and mulberries, removing petiole, removal of impurities, cleaning, repeatedly pull out afterwards with the clean water that flows and drain.
Look is protected in blanching: utilize the hot water of 85 DEG C ~ 90 DEG C to the fruit blanching 50s ~ 70s after cleaning, then normal temperature is cooled to rapidly, look about 10min (preferably at 9-11min) is protected with the xitix of 0.05% and the citric acid of 0.1%, by the synergy of xitix and citric acid, reach good effect of color protection.
Broken enzymolysis: carry out ultrasonic disruption making beating with crusher to the fruit after blanching, obtain magma, should carry out by low temperature environment in shattering process, envrionment temperature should higher than 10 DEG C.By made magma 30 DEG C time with the polygalacturonase hydrolysis 40min of 0.2% ~ 0.3%, after enzymolysis, crushing juice rate improves greatly.Adopt juice extractor repeatedly to squeeze afterwards and obtain corresponding fruit juice.In general, 100g Fruit of Cherokee Rose fresh fruit can go out juice 10ml., general the squeezing the juice for 1st time of 100kg mulberries can go out 30kg ~ 50kg fruit juice, and can add the water of pulp amount 30% ~ 50% for the 2nd time, then squeeze 1 time, the crushing juice rate after merging is 65% ~ 67%.In addition seed 2.5% ~ 3.0%, residue 25% ~ 30%.
Go out enzyme: being heated to 95 DEG C of enzymes that go out immediately to obtaining fruit juice after squeezing, being then cooled to rapidly 50 DEG C and coming unstuck.The enzyme that goes out should be heated immediately after squeezing the juice, with the activity of passivation polyphenoloxidase, based on the deactivation temperature of corresponding enzyme, Heating temperature is decided to be 95 DEG C.
Preferably, after coming unstuck, fruit juice also will be clarified, concrete steps are: stir the fruit juice after coming unstuck, and under whipped state, in fruit juice, slowly add the solution of gelatin and tannin preparation, at 8 DEG C ~ 12 DEG C standing 6h ~ 8h after stirring, wherein, gelatin and tannin are formulated as the solution that massfraction is 1%, and this solution is according to fruit juice: gelatin: the ratio of tannin=100L:20g:10g is added.
Filter: adopt continous way leaf filter to filter to the fruit juice after the enzyme that goes out, ensure that fruit juice non-metallic ion in the course of processing is mixed into and does not contact with air.
Sterilizing: high-temperature short-time sterilization is adopted to fruit juice after filtration, namely adopts 105 DEG C of sterilizing 3s or 90 DEG C ~ 95 DEG C sterilizing 15s ~ 30s.
Fruit juice after sterilizing is cooled to 5 DEG C ~ 7 DEG C, for subsequent use.
The invention provides a kind of Fruit of Cherokee Rose Craft Beer and preparation method thereof, achieve the perfect adaptation of Fruit of Cherokee Rose fruit juice and beer, not only remain original local flavor of beer, in beer, with the addition of the various nutritive ingredients of Fruit of Cherokee Rose simultaneously, thus characteristic beer of the present invention had certain protect kidney, antiviral, antibacterial, the fat that disappears, improve the health-care effects such as immunizing power.Also go out the Craft Beer of the sour-sweet ratio of a series of difference in addition by allocating raw material production flexibly, thus the demand of different crowd can be met, there are good market outlook.
Should be understood that, application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can be improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.
Claims (8)
1. a preparation method for Fruit of Cherokee Rose Craft Beer, is characterized in that, said method comprising the steps of:
A, in prefabricated wort, add hops and boil 30 minutes, then wort being cooled to 10-12 DEG C; The yeast added wherein after prefabricated Fruit of Cherokee Rose Normal juice and activation ferments, and wherein, fermentation time is 14 days-21 days;
B, filtering fermentating liquid, add prefabricated mulberries Normal juice and modulate in the liquid after filtration, by the beer bottling modulated, and adding in bottle for continuing the sugar fermented, obtaining Fruit of Cherokee Rose Craft Beer finished product until bottling after 14-21 days.
2. the preparation method of Fruit of Cherokee Rose Craft Beer according to claim 1, is characterized in that, comprises before described steps A:
Mix according to the weight ratio of 1:3 with hot water after being pulverized by Fructus Hordei Germinatus and carry out saccharification, obtain wort, wherein, the pH of mixed of Fructus Hordei Germinatus and hot water is 5.3, and saccharification temperature is 65.6 ~ 68.3 DEG C, and saccharification time is 1h.
3. the preparation method of Fruit of Cherokee Rose Craft Beer according to claim 1, is characterized in that, also comprises the preparation of Fruit of Cherokee Rose Normal juice and mulberries Normal juice before described steps A, and it is all prepared according to following steps:
H1, to select materials: the fresh mature fruits choosing Fruit of Cherokee Rose and mulberries, repeatedly pull out afterwards with the clean water that flows and drain;
Look is protected in H2, blanching: utilize the hot water of 85 DEG C ~ 90 DEG C to the fruit blanching 50s ~ 70s after cleaning, be then cooled to normal temperature rapidly, protect look 9-11min with the xitix of 0.05% and the citric acid of 0.1%;
H3, broken enzymolysis: the fruit after broken blanching obtains magma, by magma 30 DEG C time with the polygalacturonase hydrolysis 40min of 0.2% ~ 0.3%, after obtain corresponding fruit juice through repeatedly squeezing;
H4, go out enzyme: being heated to 95 DEG C of enzymes that go out immediately to obtaining fruit juice after squeezing, being then cooled to rapidly 50 DEG C and coming unstuck;
H5, filtration: adopt continous way leaf filter to filter to the fruit juice after the enzyme that goes out;
H6, sterilizing: 105 DEG C of sterilizing 3s or 90 DEG C ~ 95 DEG C of sterilizing 15s ~ 30s are adopted to fruit juice after filtration, the fruit juice after sterilizing is cooled to 5 DEG C ~ 7 DEG C, for subsequent use.
4. the preparation method of Fruit of Cherokee Rose Craft Beer according to claim 3, it is characterized in that, after coming unstuck in described step H4, fruit juice also will be clarified, concrete steps are: stir the fruit juice after coming unstuck, and under whipped state, in fruit juice, slowly add the solution of gelatin and tannin preparation, at 8 DEG C ~ 12 DEG C standing 6h ~ 8h after stirring, wherein, gelatin and tannin are formulated as the solution that massfraction is 1%, and this solution is according to fruit juice: gelatin: the ratio of tannin=100L:20g:10g is added.
5. the preparation method of Fruit of Cherokee Rose Craft Beer according to claim 1, is characterized in that, in described steps A, adds Fruit of Cherokee Rose Normal juice in the ratio of the 5-20% of gross weight in wort.
6. the preparation method of Fruit of Cherokee Rose Craft Beer according to claim 5, is characterized in that, in described steps A, in gross weight 10% ratio in wort, add Fruit of Cherokee Rose Normal juice.
7. the preparation method of Fruit of Cherokee Rose Craft Beer according to claim 1, is characterized in that, in described step B, adds mulberries Normal juice in the ratio of the 1-10% of gross weight in the fermented liquid after filtration.
8. the preparation method of Fruit of Cherokee Rose Craft Beer according to claim 7, is characterized in that, in described step B, in gross weight 5% ratio to filter after fermented liquid in add mulberries Normal juice.
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| CN106434074A (en) * | 2016-10-31 | 2017-02-22 | 陕西海升果业发展股份有限公司 | Method for adding fruit pulp to ferment beer |
| CN111154576A (en) * | 2018-11-07 | 2020-05-15 | 广东轻工职业技术学院 | Preparation method of kumquat, orange juice and wheat refined beer |
| CN112795443A (en) * | 2021-01-28 | 2021-05-14 | 陕西师范大学 | Antioxidant kiwi fruit refined beer and preparation method thereof |
| CN115433643A (en) * | 2022-09-13 | 2022-12-06 | 略阳县锦绣农业发展有限公司 | Eucommia ulmoides functional refined beer and preparation method thereof |
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| CN111154576A (en) * | 2018-11-07 | 2020-05-15 | 广东轻工职业技术学院 | Preparation method of kumquat, orange juice and wheat refined beer |
| CN112795443A (en) * | 2021-01-28 | 2021-05-14 | 陕西师范大学 | Antioxidant kiwi fruit refined beer and preparation method thereof |
| CN115433643A (en) * | 2022-09-13 | 2022-12-06 | 略阳县锦绣农业发展有限公司 | Eucommia ulmoides functional refined beer and preparation method thereof |
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|---|---|
| CN104774700B (en) | 2017-05-17 |
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