CN106119063A - The preparation method of Hawthorn Vinegar - Google Patents
The preparation method of Hawthorn Vinegar Download PDFInfo
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- CN106119063A CN106119063A CN201610604838.0A CN201610604838A CN106119063A CN 106119063 A CN106119063 A CN 106119063A CN 201610604838 A CN201610604838 A CN 201610604838A CN 106119063 A CN106119063 A CN 106119063A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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Abstract
The invention provides the preparation method of a kind of Hawthorn Vinegar, specifically include following steps: collect fresh Fructus Crataegi；Described Fructus Crataegi is carried out sterilizing；Described Fructus Crataegi is carried out pretreatment, obtains hawthorn juice；Described hawthorn juice is carried out alcohol fermentation, obtains Fructus Crataegi alcohol fermentation liquid；Described Fructus Crataegi alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Crataegi vinegar liquid；Described Fructus Crataegi vinegar liquid is filtered and sterilizing successively, obtains Hawthorn Vinegar.By the preparation method of above-mentioned Hawthorn Vinegar, improve the yield of Hawthorn Vinegar, improve the quality of Hawthorn Vinegar, and also improve the mouthfeel of Hawthorn Vinegar, extend the shelf-life of Hawthorn Vinegar.
Description
Technical field
The present invention relates to fruit vinegar technical field, particularly relate to the preparation method of a kind of Hawthorn Vinegar.
Background technology
Human being's production, edible fruit vinegar are with a long history, and countries in the world combine respective produce and dietary habit is produced
The fruit vinegar product of different cultivars.And Hawthorn Vinegar because of its abundant raw material, of many uses, effect is remarkable, be loved by the people！
Hawthorn Vinegar is with Fructus Crataegi as primary raw material, and the one utilizing modern biotechnology brew is nutritious, local flavor
Excellent tart flavour flavoring agent.It has the alimentary health-care function of Fructus Crataegi and vinegar concurrently, be the collection function such as nutrition, health care, dietetic therapy be one
The Novel beverage of body.But, current Hawthorn Vinegar is all that one time fermentation forms, inferior quality.
Summary of the invention
Based on this, it is necessary to provide the preparation method of a kind of Hawthorn Vinegar that can prepare the preferable Hawthorn Vinegar of quality.
The preparation method of a kind of Hawthorn Vinegar, comprises the steps:
Collect fresh Fructus Crataegi；
Described Fructus Crataegi is carried out sterilizing；
Described Fructus Crataegi is carried out pretreatment, obtains hawthorn juice；
Described hawthorn juice is carried out alcohol fermentation, obtains Fructus Crataegi alcohol fermentation liquid；
Described Fructus Crataegi alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Crataegi vinegar liquid；
Described Fructus Crataegi vinegar liquid is filtered and sterilizing successively, obtains Hawthorn Vinegar.
Wherein in an embodiment, the Ozone Water using concentration to be 5ppm～6.5ppm carries out sterilization to Fructus Crataegi sterilization and disappears
Poison operation.
Wherein in an embodiment, the time of described sterilizing operation is 18 seconds～25 seconds.
Wherein in an embodiment, Fructus Crataegi sterilizing is operated by the Ozone Water using concentration to be 6ppm～6.5ppm.
Wherein in an embodiment, the time of described sterilizing operation is 20 seconds～22 seconds.
Wherein in an embodiment, use Fructus Crataegi disinfection solution that described Fructus Crataegi is carried out sterilizing operation.
Wherein in an embodiment, described Fructus Crataegi disinfection solution includes ethanol 20 parts～45 parts and 250 parts of water～450
Part.
The preparation method of above-mentioned Hawthorn Vinegar is as follows: collect fresh Fructus Crataegi；Described Fructus Crataegi is carried out sterilization disappear
Poison；Described Fructus Crataegi is carried out pretreatment, obtains hawthorn juice；Described hawthorn juice is carried out alcohol fermentation, obtains Fructus Crataegi ethanol and send out
Ferment liquid；Described Fructus Crataegi alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Crataegi vinegar liquid；Described Fructus Crataegi vinegar liquid is carried out successively
Filter and sterilizing, obtain Hawthorn Vinegar.By the preparation method of above-mentioned Hawthorn Vinegar, improve the yield of Hawthorn Vinegar, improve mountain
The quality of short, bristly hair or beard vinegar, and also improve the mouthfeel of Hawthorn Vinegar, extend the shelf-life of Hawthorn Vinegar.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the Hawthorn Vinegar of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the preparation method of a kind of Hawthorn Vinegar, comprise the steps: to collect fresh Fructus Crataegi；Described Fructus Crataegi is carried out
Sterilizing；Described Fructus Crataegi is carried out pretreatment, obtains hawthorn juice；Described hawthorn juice is carried out alcohol fermentation, obtains Fructus Crataegi
Alcohol fermentation liquid；Described Fructus Crataegi alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Crataegi vinegar liquid；Described Fructus Crataegi vinegar liquid is depended on
Secondary carrying out is filtered and sterilizing, obtains Hawthorn Vinegar.
Such as, the preparation method of the Hawthorn Vinegar of another embodiment, comprise the steps: to collect fresh Fructus Crataegi；To institute
State Fructus Crataegi to be carried out；Described Fructus Crataegi is carried out sterilizing；Described Fructus Crataegi is carried out pretreatment, obtains hawthorn juice；To institute
State hawthorn juice and carry out heat sterilization；Described hawthorn juice is carried out alcohol fermentation, obtains Fructus Crataegi alcohol fermentation liquid；To described Fructus Crataegi
Alcohol fermentation liquid carries out acetic fermentation, obtains Fructus Crataegi vinegar liquid；Described Fructus Crataegi vinegar liquid is filtered and sterilizing successively, obtains
Hawthorn Vinegar；Fructus Crataegi flavoring agent and Fructus Crataegi antistaling agent is added to described Hawthorn Vinegar；Described Fructus Crataegi flavoring agent and described mountain will be there was added
The described Hawthorn Vinegar of short, bristly hair or beard antistaling agent is vacuum-packed.
Such as, the preparation method of the Hawthorn Vinegar of another embodiment, comprise the steps: S110: gather new fresh Fructus Crataegi；
S120: described Fructus Crataegi is carried out；S130: the described Fructus Crataegi after cleaning is carried out sterilizing；S140: after sterilizing
Described Fructus Crataegi carry out pretreatment, obtain hawthorn juice；S150: described hawthorn juice is carried out heat sterilization；S160: to heating
Described hawthorn juice after sterilizing carries out alcohol fermentation, obtains Fructus Crataegi alcohol fermentation liquid；S170: described Fructus Crataegi alcohol fermentation liquid is entered
Row acetic fermentation, obtains Fructus Crataegi vinegar liquid；S180: described Fructus Crataegi vinegar liquid is filtered and sterilizing successively, obtains Hawthorn Vinegar；
S190: add Fructus Crataegi flavoring agent and Fructus Crataegi antistaling agent to described Hawthorn Vinegar.
In order to further illustrate the preparation method of above-mentioned Hawthorn Vinegar, such as, refer to Fig. 1, an embodiment of the present invention
The preparation method of Hawthorn Vinegar, comprises the steps:
S110: gather new fresh Fructus Crataegi.
In order to ensure the quality of Hawthorn Vinegar, the quality of Fructus Crataegi is extremely important, therefore, it is necessary to ensure the complete of Fructus Crataegi quality
Good, such as, choose fresh and complete Fructus Crataegi as Hawthorn Vinegar raw material.
It is appreciated that new fresh Fructus Crataegi after being collected, based on grown place, plucks, stores and transport etc. limits, it usually needs
After depositing a period of time, then carry out the production procedure of Hawthorn Vinegar.And pluck at this, store and during transport etc., Fructus Crataegi
Controlling of quality is most important for the quality of Hawthorn Vinegar product.
In order to ensure quality and the shelf life of described Fructus Crataegi, and the convenience of raising Preservation Treatment, such as, use Fructus Crataegi
Inorganic agent carries out Preservation Treatment to described Fructus Crataegi；And for example, use the mode of spraying, described Fructus Crataegi inorganic agent is sprayed to described mountain
The surface of short, bristly hair or beard, in such manner, it is possible to guarantee quality and the shelf life of described Fructus Crataegi, and improves the convenience of Preservation Treatment.
In order to improve the convenience of fresh-keeping operation, such as, described Preservation Treatment uses Fructus Crataegi inorganic agent to carry out Preservation Treatment,
I.e. by add Fructus Crataegi inorganic agent process Fructus Crataegi, can both keep quality and the quality of Fructus Crataegi, can save again the operating time and
Cost.
In order to improve the quality and safety of Hawthorn Vinegar, reduce the harmful effect that Fructus Crataegi is brought by harmful components, by using
Biological Fructus Crataegi inorganic agent carrys out fresh-keeping new fresh Fructus Crataegi；Such as, in order to improve the fresh-keeping effect to new fresh Fructus Crataegi, such as, described Fructus Crataegi
Inorganic agent includes each component of following mass parts: citric acid 10 parts～20 parts, lysozyme 0.5 part～2.0 parts, sodium erythorbate
8 parts～17 parts, chitosan 6 parts～14 parts and 900 parts～1100 parts of water.And for example, described Fructus Crataegi inorganic agent includes following mass parts
Each component: Japan pepper essential oil 3 parts～10 parts, Bulbus Allii quintessence oil 4 parts～9 parts, ginger essential oil 5 parts～12 parts, nutmeg essential oil 0.5 part
～3 parts, fennel essential oil 0.5 part～2.5 parts and 900 parts～1100 parts of water.And for example, described Fructus Crataegi inorganic agent includes following mass parts
Each component: konjacmannan 0.2 part～2.1 parts, curcumin 0.3 part～3.1 parts, pollen polysaccharide 0.5 part～2.2 parts, mountain
Pears alcohol 0.5 part～2.1 parts, phytic acid 0.1 part～2.3 parts, tea polyphenols 0.1 part～1.5 parts, 0.1 part～1.2 parts of lecithin and water
900 parts～1100 parts.And for example, described Fructus Crataegi inorganic agent includes each component of following mass parts: citric acid 10 parts～20 parts, bacteriolyze
Enzyme 0.5 part～2.0 parts, sodium erythorbate 8 parts～17 parts, chitosan 6 parts～14 parts, Japan pepper essential oil 3 parts～10 parts, Bulbus Allii essence
Oil 4 parts～9 parts, ginger essential oil 5 parts～12 parts, nutmeg essential oil 0.5 part～3 parts, fennel essential oil 0.5 part～2.5 parts, calcium chloride
1.5 parts～4 parts, flax glue 0.5 part～3 parts, konjacmannan 0.2 part～2.1 parts, curcumin 0.3 part～3.1 parts, pollen
Polysaccharide 0.5 part～2.2 parts, sorbitol 0.5 part～2.1 parts, phytic acid 0.1 part～2.3 parts, tea polyphenols 0.1 part～1.5 parts, ovum phosphorus
0.1 part～1.2 parts of fat and 900 parts～1100 parts of water.
Use the described Fructus Crataegi inorganic agent of following each component, it can be ensured that the quality of described Fructus Crataegi and shelf life, and carry
The convenience of high-preserved process, additionally, to human non-toxic's evil effect.
It should be noted that citric acid is comparatively ideal Fructus Crataegi inorganic agent and browning inhibitor, it processes with described Fructus Crataegi
After other components of agent are compounding, effectively inhibit peroxidase (peroxidase, the POD) activity of new fresh Fructus Crataegi, so that
The browning degree obtaining new fresh Fructus Crataegi reduces, and has reached good effect of color protection；Citric acid is by suppressing the polyphenol oxidase of Fructus Crataegi
(polyphenol oxidase, PPO) enzymatic activity, can prevent enzymatic brown after it is compounding with other components of described Fructus Crataegi inorganic agent
Become, maintain the freshness of new fresh Fructus Crataegi.Fructus Crataegi can be suppressed hard after lysozyme is compounding with other components of described Fructus Crataegi inorganic agent
The decline of degree, keeps the color and luster of new fresh Fructus Crataegi, delays the decline of nutrition content, and lysozyme processes can delay new fresh Fructus Crataegi
The speed that polyphenol oxidase (polyphenol oxidase, PPO) enzymatic activity rises, it is possible to effectively slow down the brown stain of new fresh Fructus Crataegi
Degree.Fructus Crataegi polyphenol oxidase can be preferably suppressed after chitosan is compounding with other components of described Fructus Crataegi inorganic agent
(polyphenol oxidase, PPO) activity, reduces the browning degree of new fresh Fructus Crataegi, and can improve peroxidase
(peroxidase, POD) activity, can effectively delay rotting of Fructus Crataegi, makes Fructus Crataegi keep preferable color and luster.Further, it is not shell
Glycan concentration is the biggest, and fresh-keeping effect is the best, and chitosan exceeds or falls below above-mentioned mass parts matter, and fresh-keeping effect will decline.Different
Also the storage quality of new fresh Fructus Crataegi can be preferably maintained after sodium ascorbate is compounding with other components of described Fructus Crataegi inorganic agent, and
Japan pepper essential oil, Bulbus Allii quintessence oil, ginger essential oil are to extract in natural materials, and fresh-keeping to Fructus Crataegi has good fresh-keeping work
With, and do not interfere with health.And other components of calcium chloride and described Fructus Crataegi inorganic agent can effectively suppress pectin after compounding
Enzymatic activity, keeps the intact of Fructus Crataegi crust, thus reaches fresh-keeping effect；Further, owing to calcium chloride exists food stage, thus complete
Entirely do not worry safe problem.And chitosan does not has toxicity, can be biodegradable, particularly chitosan can suppress antibacterial,
The activity of the microorganisms such as fungus, is also a kind of more satisfactory new fresh Fructus Crataegi inorganic agent.
It is appreciated that the quintessence oils such as Japan pepper essential oil, Bulbus Allii quintessence oil and ginger essential oil are owned by volatility, by adding Caulis et Folium Lini
Glue, can slow down the volatilization of the quintessence oils such as Japan pepper essential oil, Bulbus Allii quintessence oil and ginger essential oil, when improve the fresh-keeping continuity to Fructus Crataegi
Between.
Further, for the more preferable fresh-keeping effect of acquisition fresh-keeping to Fructus Crataegi, such as, described Fructus Crataegi inorganic agent includes as follows
Each component of mass parts: citric acid 12 parts, lysozyme 0.8 part, sodium erythorbate 13 parts, chitosan 7 parts, Japan pepper essential oil 3.5
Part, Bulbus Allii quintessence oil 5.4 parts, ginger essential oil 6.5 parts, nutmeg essential oil 1.2 parts, fennel essential oil 1.5 parts, 1.8 parts of calcium chloride, Caulis et Folium Lini
1.6 parts of glue, konjacmannan 0.45 part, curcumin 0.55 part, pollen polysaccharide 0.65 part, sorbitol 1.2 parts, phytic acid 0.4
Part, tea polyphenols 0.2 part, 0.15 part of lecithin and 950 parts of water.After being compounded by each component of above-mentioned Fructus Crataegi inorganic agent, Fructus Crataegi can
To keep fresh color and fragility, the best to the holding effect of Fructus Crataegi quality, nutrition.
In order to improve the fresh-keeping effect of Fructus Crataegi further, such as, Fructus Crataegi inorganic agent temperature is maintained 40 DEG C～60 DEG C, as
This, the organoleptic quality that new fresh Fructus Crataegi can be kept, the decline delaying nutrient substance, the breeding of suppression microorganism, new fresh Fructus Crataegi is had
Preferably effect of color protection.Further, in order to maintain the preferable quality of new fresh Fructus Crataegi, such as, Fructus Crataegi inorganic agent temperature is maintained
At 50 DEG C.
S120: described Fructus Crataegi is carried out.
In the planting process of Fructus Crataegi, often relate to the use of a lot of pesticide.Therefore, it is necessary to producing Hawthorn Vinegar
Before, Fructus Crataegi is carried out, to reduce the persticide residue on Fructus Crataegi surface.Additionally, due to the natural characteristic of Fructus Crataegi, its surface is also
The impurity such as a little parasitic ovums can be remained unavoidably.
In order to improve the cleaning performance to Fructus Crataegi, such as, use Fructus Crataegi abluent that Fructus Crataegi is carried out；Such as, described
Fructus Crataegi abluent includes each component of following mass parts: oxalic acid 0.2 part～1 part, alkyl-glucoside 6 parts～12 parts, ethanol 11
Part～19 parts, potassium citrate 4 parts～10 parts, sodium bicarbonate 0.2～2.5 parts, Sal 0.5 part～4.5 parts and water 40～80 parts.Again
As, described Fructus Crataegi abluent includes each component of following mass parts: ethanol 11 parts～19 parts, potassium citrate 4 parts～10 parts, carbonic acid
Hydrogen sodium 0.2～2.5 parts, Sal 0.5 part～4.5 parts, tablet vinegar 0.1～2 parts, calcium hypochlorite 0.01 part～0.05 part and water 40～
80 parts.And for example, described Fructus Crataegi abluent includes each component of following mass parts: oxalic acid 0.2 part～1 part, alkyl-glucoside 6 parts
～12 parts, ethanol 11 parts～19 parts, potassium citrate 4 parts～10 parts, sodium bicarbonate 0.2～2.5 parts, Sal 0.5 part～4.5 parts,
Tablet vinegar 0.1～2 parts, calcium hypochlorite 0.01 part～0.05 part, sucrose fatty acid ester 0.02 part～0.4 part, Mytilus edulis shell powder 0.3
Part～5.0 parts, phosphatidase 0 .05～0.25 part, DL-sodium malate 1 part～6 parts and water 40～80 parts.
It should be noted that after oxalic acid is compounding with other components of described Fructus Crataegi abluent, it is possible to the agriculture to Fructus Crataegi surface
Medicine, heavy metal, bacterium colony elimination effect good, and can the decline of delayed fruit hardness.
Additionally, due to most of chemical pesticides are fat-soluble, formula should dissolve containing a certain amount of organic solvent
The organic substance pesticide on Fructus Crataegi surface, to improve cleaning performance, optimal solvent is the ethanol that safety is good.For improving abluent
The ability of eccysis Fructus Crataegi heavy coating metals, has selected potassium citrate to remove the chelating agent of removing heavy metals.By selecting Mytilus edulis shell
Powder, has good effect to the absorption of Fructus Crataegi surface pesticide, the removal of heavy metal.Alkyl-glucoside, is natural product Portugal
The derivant of grape sugar, has the advantages such as safety is good, washing force is strong, and alkyl-glucoside is as a kind of surfactant, to mountain
The cleaning of short, bristly hair or beard remained on surface pesticide further increases cleaning performance.
Further, employing the Fructus Crataegi abluent of above-mentioned compounding ingredients, Fructus Crataegi is being carried out operation, reduces Fructus Crataegi table
The persticide residue in face.
In order to preferably reduce the persticide residue on Fructus Crataegi surface, such as, described Fructus Crataegi abluent includes following mass parts
Each component: oxalic acid 0.25 part, alkyl-glucoside 6.5 parts, ethanol 13 parts, potassium citrate 4.5 parts, sodium bicarbonate 0.35 part,
Sal 1.2 parts, tablet vinegar 0.6 part, calcium hypochlorite 0.02 part, sucrose fatty acid ester 0.05 part, 0.6 part of Mytilus edulis shell powder, phospholipid
0.08 part, DL-sodium malate 1.5 parts, 47 parts of water.Use the Fructus Crataegi abluent of said components, to the pesticide reducing Fructus Crataegi surface
It is the best that residual quantity improves cleaning performance.
It is understood that be used in combination Fructus Crataegi abluent to Fructus Crataegi clean during, need coordinate clear water to mountain
Short, bristly hair or beard is carried out, and not merely uniquely relies on Fructus Crataegi abluent and complete to clean.
The use ratio of Fructus Crataegi abluent can be adjusted according to practical experience, such as, also described Fructus Crataegi abluent is entered
Row dilution；And for example, Fructus Crataegi abluent is 1:(95～105 with the mass ratio of clear water), so, preferable to the effect of Fructus Crataegi.
In order to preferably reduce the persticide residue on Fructus Crataegi surface, such as, by Fructus Crataegi in advance with containing Fructus Crataegi abluent
Clear water soaks 7min～30min in advance, so, can promote the clearance to pesticide.Further, in order to ensure that pesticide goes
Except improving efficiency on the basis of rate, such as, Fructus Crataegi is soaked 12min in advance with the clear water containing Fructus Crataegi abluent in advance, so,
Preferable to the cleaning efficiency of Fructus Crataegi.
Such as, after using Fructus Crataegi abluent that Fructus Crataegi is cleaned, need again Fructus Crataegi to be carried out with clear water.
S130: the described Fructus Crataegi after cleaning is carried out sterilizing.
In order to improve the quality of Hawthorn Vinegar, remove the miscellaneous bacteria on Fructus Crataegi surface, Fructus Crataegi is carried out sterilization processing.May be appreciated
It is that Fructus Crataegi, in the technique brewageing Hawthorn Vinegar, needs to pulverize Fructus Crataegi, if not carrying out sterilizing before pulverizing, very
Easily cause the hawthorn juice after pulverizing by living contaminants, the quality of reduction Hawthorn Vinegar.
In order to remove the miscellaneous bacteria on Fructus Crataegi surface, and reduce the loss of Fructus Crataegi nutrition in sterilization process, such as, adopt
By the Ozone Water that concentration is 5ppm～6.5ppm, Fructus Crataegi sterilization is carried out sterilizing operation, the time of described sterilizing operation
It it is 18 seconds～25 seconds；And for example, Fructus Crataegi is sterilized 20 seconds～22 seconds by the Ozone Water using concentration to be 6ppm～6.5ppm；And for example, adopt
Sterilizing Fructus Crataegi 21 seconds by the Ozone Water that concentration is 6ppm, so, the antibacterial on Fructus Crataegi surface more than 90% can be killed.
Further, owing to ozonization is more serious to the oxidation ratio on Fructus Crataegi surface, the fraction of Fructus Crataegi nutrition can be caused
Lose, in order to reduce the loss of Fructus Crataegi nutrition, such as, use the Fructus Crataegi disinfection solution of draft formula to carry out sterilization Fructus Crataegi and disappear
Poison；And for example, use Fructus Crataegi disinfection solution that described Fructus Crataegi is carried out sterilizing operation.
In order to Fructus Crataegi being played preferable disinfection effect, such as, the Fructus Crataegi disinfection solution bag of described draft formula
Include each component of following mass parts: lavandula angustifolia 2 parts～8 parts, Ramulus Cinnamomi 3 parts～6 parts, Fructus Schisandrae Chinensis 2 parts～6 parts, Flos Caryophylli 7 parts～11
Part, CUIYUNCAO 5 parts～14 parts and 250 parts～450 parts of water.And for example, the Fructus Crataegi disinfection solution of described draft formula includes as follows
Each component of mass parts: Herba Solani Lyrati 4 parts～12 parts, Herba Bidentis Bipinnatae 6 parts～12 parts, Rhizoma Atractylodis 2 parts～8 parts, Herba Houttuyniae 8 parts～16 parts, company
Stick up 4 parts～12 parts, Flos Chrysanthemi Indici 3 parts～11 parts, ethanol 20 parts～45 parts and 250 parts～450 parts of water.And for example, described draft formula
Fructus Crataegi disinfection solution include each component of following mass parts: Flos Lonicerae 5 parts～9 parts, Herba Eupatorii 4 parts～11 parts, 2 parts of Pericarpium Citri Reticulatae Viride～
8 parts, Folium catalpae ovatae 1 part～6 parts, Rhizoma Alismatis 1 part～5 parts, Radix Sophorae Flavescentis 3 parts～7 parts, Folium Eucalypti Robustae 2 parts～5 parts, chitosan 2 parts～4 parts, ethanol
20 parts～45 parts and 250 parts～450 parts of water.And for example, the Fructus Crataegi disinfection solution of described draft formula includes following mass parts
Each component: lavandula angustifolia 2 parts～8 parts, Ramulus Cinnamomi 3 parts～6 parts, Fructus Schisandrae Chinensis 2 parts～6 parts, Flos Caryophylli 7 parts～11 parts, CUIYUNCAO 5 parts～14
Part, Herba Solani Lyrati 4 parts～12 parts, Herba Bidentis Bipinnatae 6 parts～12 parts, 2 parts of parts of Rhizoma Atractylodis～8 parts, Herba Houttuyniae 8 parts～16 parts, Fructus Forsythiae 4 parts～12
Part, Flos Chrysanthemi Indici 3 parts～11 parts, Herba Asari 3 parts～8 parts, Herba Lobeliae Chinensis 5 parts～9 parts, Rhizoma Smilacis Chinensis 4 parts～9 parts, Flos Lonicerae 5 parts～9 parts, pendant
Blue 4 parts～11 parts, 2 parts～8 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 1 part～6 parts, Rhizoma Alismatis 1 part～5 parts, Radix Sophorae Flavescentis 3 parts～7 parts, Folium Eucalypti Robustae 2 parts～5
Part, chitosan 2 parts～4 parts, Folium Indigoferae teysmannii 2 parts～7 parts, Cornu Bubali 2 parts～8 parts, ethanol 20 parts～45 parts and 250 parts of water
～450 parts.
By described Fructus Crataegi is used Fructus Crataegi disinfection solution, bactericidal effect is ideal, and sterilizing time can be controlled
System was at 20 seconds～48 seconds, and sterilizing operation is more simple and convenient and saves time.
In order to further improve bactericidal effect, such as, the Fructus Crataegi disinfection solution of described draft formula includes following matter
Amount part each component: lavandula angustifolia 3 parts, Ramulus Cinnamomi 3.5 parts, Fructus Schisandrae Chinensis 2.8 parts, Flos Caryophylli 8.2 parts, CUIYUNCAO 5.8 parts, Herba Solani Lyrati 5.1 parts,
Herba Bidentis Bipinnatae 7.4 parts, Rhizoma Atractylodis 3.1 parts, Herba Houttuyniae 9.6 parts, Fructus Forsythiae 5.2 parts, Flos Chrysanthemi Indici 4.4 parts, Herba Asari 4.9 parts, Herba Lobeliae Chinensis 7.5
Part, Rhizoma Smilacis Chinensis 5.1 parts, Flos Lonicerae 5.8 parts, Herba Eupatorii 4.9 parts, 3.5 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 2.6 parts, Rhizoma Alismatis 2.3 parts, Radix Sophorae Flavescentis 3.9 parts, big
Leaf eucalyptus globulus 3 parts, chitosan 2.5 parts, Folium Indigoferae teysmannii 4.1 parts, Cornu Bubali 2.7 parts, ethanol 28 parts, 292 parts of water.
By selecting the disinfection sanitizer of above-mentioned compound prescription, further improve the bactericidal effect to Fructus Crataegi, and
Sterilizing time can control in 20 seconds～38 seconds.
It is pointed out that after using disinfection sanitizer that Fructus Crataegi is carried out disinfection, can select removing Fructus Crataegi table
The disinfection sanitizer in face is carried out operation, such as, is carried out the Fructus Crataegi after described sterilization once with sterilized water.
S140: the described Fructus Crataegi after sterilizing is carried out pretreatment, obtains hawthorn juice.
Described Fructus Crataegi after sterilization is carried out pretreatment, obtains hawthorn juice.Described pretreatment is followed successively by broken behaviour
Work, press operation, coarse filtration operate.
By the described Fructus Crataegi after sterilization, after sending into fruits disintegrater pulverizing making beating, obtain Fructus Crataegi oleo stock, Fructus Crataegi is former
Slurry carries out squeezing and obtains the thick juice of Fructus Crataegi, thick for Fructus Crataegi juice is carried out coarse filtration, filters out bigger float, obtain hawthorn juice.
In order to prevent hawthorn juice oxidation stain, such as, in advance Fructus Crataegi is put into before crushing operation the saline solution of 1.5%
Middle immersion, and send into fruits disintegrater pulverizing making beating together, so can prevent Fructus Crataegi juice oxidation stain.And for example, squeezing behaviour
Add pectase and vitamin C when making, both can ensure that preferable crushing juice rate, Fructus Crataegi juice oxidation stain can be prevented again.In order to
Further improving crushing juice rate, such as, the interpolation concentration of described pectase is 150mg/L～300mg/L, described ascorbic
Adding mass fraction is 0.1%～0.3%, so can obtain preferable crushing juice rate and improve prevention Fructus Crataegi juice oxidation stain
Effect.And for example, the interpolation concentration of described pectase is 242mg/L, and the action time of described pectase is 72min, described dimension
The interpolation mass fraction of raw element C is 0.18%, and so, crushing juice rate of squeezing the juice is high, prevention hawthorn juice oxidation stain is effective.
It is appreciated that the fruit juice obtained after press operation is the most muddy, in order to improve coarse filtration efficiency, such as, in coarse filtration
In the thick juice of Fructus Crataegi, add sulphite before operation, so, coarse filtration efficiency can be improved, shorten the coarse filtration time.In order to further
Raising coarse filtration efficiency, such as, the mass ratio of described sulphite and the thick juice of described Fructus Crataegi is 0.006:(10～15), e.g., institute
The mass ratio stating sulphite and the thick juice of described Fructus Crataegi is 0.006:11.5, so, and beneficially pigment, inorganic salts ingredients in Fructus Crataegi
Dissolving, by increasing capacitance it is possible to increase extract content, reduce the oxidation of tannin, pigment simultaneously, stop oxidation turbidity, browning, suppression
To the disadvantageous harmful bacteria that ferments.
S150: described hawthorn juice is carried out heat sterilization.
In order to control the quality of Hawthorn Vinegar, need hawthorn juice is carried out heat sterilization.And heat, can allow in hawthorn juice
Some nutritional labelings inactivation, thus lose the nutrition in some hawthorn juices.In order to keep the nutrition in hawthorn juice as far as possible,
Such as, the temperature of described heat sterilization is 68 DEG C～78 DEG C, and the time of described heat sterilization is 28min～35min.In order to enter one
Step promotes sterilization effect and reduces the nutritive loss in hawthorn juice；And for example, the temperature of described heat sterilization be 72.5 DEG C～
75.4 DEG C, the time of described heat sterilization is 30min～32min, and described heat sterilization temperature is 72.5 DEG C, described heat sterilization
Time be 32min, so, it is possible to reduce the mesotrophic loss of hawthorn juice.
Such as, under vacuum, described heat sterilization operation is carried out, for improving the overall quality of described Hawthorn Vinegar.
Such as, when carrying out the operation of described heat sterilization, also described hawthorn juice is stirred operation.
It should be noted that prepare the technological process of Hawthorn Vinegar with Fructus Crataegi for raw material, there is the chemical reaction that two steps are main,
On the one hand for sugar fermentation generates the process of ethanol, being on the other hand by the process of alcohol producing acetic acid, i.e. both coordinate is multiple
Combined fermentation technology, the yield of Hawthorn Vinegar to be promoted, the content of sugar in hawthorn juice must be controlled, such as, before heat sterilization,
Regulating the pol of hawthorn juice 14% by adding white sugar, so, the Hawthorn Vinegar local flavor prepared is preferable.
S160: the described hawthorn juice after heat sterilization is carried out alcohol fermentation, obtains Fructus Crataegi alcohol fermentation liquid.
To the described hawthorn juice after heat sterilization, introduce wine yeast and carry out airtight alcohol fermentation, obtain Fructus Crataegi ethanol
Fermentation liquid.
In order to improve the growth activity of wine yeast, such as, by hawthorn juice citric acid adjustment acidity it is in advance
0.38%～0.68%, so, the laundering period of wine yeast can be shortened.And for example, in advance hawthorn juice citric acid is adjusted
Whole acidity is 0.46%, and the laundering period of such wine yeast is short, and it is short to produce the wine time.
In order to optimize the technology of alcohol of hawthorn juice, shorten fermentation time, promote the yield of ethanol, such as, described
Fermentation condition is, wine yeast inoculum density is 5%～15%, and fermentation temperature is 28.2 DEG C～31 DEG C, and fermentation time is 72
Hour～85 hours.And for example, described fermentation condition is, wine yeast inoculum density is 10%, and fermentation temperature is 30.2 DEG C, sends out
The ferment time is 80 hours, and so fermentation gained alcohol output is higher.
S170: described Fructus Crataegi alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Crataegi vinegar liquid.
To described Fructus Crataegi alcohol fermentation liquid, introduce acetic acid bacteria, carry out acetic fermentation, obtain Fructus Crataegi vinegar liquid.
Being appreciated that acetic acid bacteria is aerobic bacteria, growth and metabolism need oxygen.And the growth of acetic acid bacteria and metabolic process,
Directly influence time and the yield of acetic fermentation, in order to improve the yield of acetic acid, shorten the time of acetic fermentation, such as,
During acetic fermentation, it is passed through filtrated air.
It should be noted that in view of the volatility of ethanol, although it is passed through filtrated air and can shorten the acetic fermentation time, but
Accordingly, also can lose a part of ethanol, thus reduce ethanol and be converted into the conversion ratio of acetic acid.In order to reduce the loss of ethanol,
Improve ethanol and be converted into the conversion ratio of acetic acid, such as, during acetic fermentation, be passed through every 20min～40min the most aseptic
Air, the time of being passed through is 2min～4min, and ventilation is (1:1.1m3/m3/ min)～(1:1.6m3/m3/ min), so, permissible
Improve ethanol and be converted into the conversion ratio of acetic acid.Further, such as, during acetic fermentation, every 32min be passed through once without
Bacterium air, the time of being passed through is 3min, and ventilation is 1:1.45m3/m3/ min, the conversion ratio that ethanol is converted into acetic acid is more preferable.
In order to improve the growth activity of acetic acid bacteria, to reduce the acetic fermentation time, such as, the inoculum concentration of acetic acid bacteria is 6%
～15%, acetic fermentation temperature controls at 28 DEG C～35 DEG C, and the acetic fermentation time is 60 hours～85 hours；And for example, acetic acid bacteria
Inoculum concentration be 11.8%, acetic fermentation temperature controls at 32.6 DEG C, and the acetic fermentation time is 73.5 hours, so, acetic acid bacteria
Growth activity high, the conversion ratio that ethanol is converted into acetic acid is high, and fermentation time is the most comparatively short.
In order to improve the yield of Hawthorn Vinegar further, such as, described acetic acid bacteria is acetic acid bacteria SM12-87, by selecting vinegar
Acid bacterium SM12-87, ethanol is converted into the conversion ratio of acetic acid and has reached more than 80%.
S180: described Fructus Crataegi vinegar liquid is filtered and sterilizing successively, obtains Hawthorn Vinegar.
Filter described Fructus Crataegi vinegar liquid successively, sterilizing obtains Hawthorn Vinegar.
In order to improve the filter efficiency to Hawthorn Vinegar, such as, the Fructus Crataegi vinegar liquid drainage screen coarse filtration that will ferment, with
Remove bigger solid impurity, then the Fructus Crataegi vinegar liquid through coarse filtration is poured into ultrafiltration in tubular membrane feed liquid bucket, remove Crataegolic acid
Thalline in vinegar liquid, makes vinegar matter clarify.Further, in order to improve the effect of described ultrafiltration, such as, control before ultrafiltration into
Material temperature degree 26 DEG C, operates pressure 0.1MPa, so, just both can shorten the ultrafiltration time, can ensure that again preferably removal
Major part thalline.
In order to kill acetic acid bacteria in Hawthorn Vinegar, wine yeast, Hawthorn Vinegar is carried out disinfecting action, such as, described
The temperature of disinfecting action is 75 DEG C～85 DEG C, and the time of described disinfecting action is 15min～25min.In order to reduce Hawthorn Vinegar
Nutritive loss, such as, described disinfecting action is 80 DEG C and keeps 20min, so can reduce the mesotrophic loss of Hawthorn Vinegar.
S190: add Fructus Crataegi flavoring agent and Fructus Crataegi antistaling agent to described Hawthorn Vinegar.
The Hawthorn Vinegar main component that obtains of fermentation is acetic acid, additionally, possibly together with the Crataegolic acid of trace, lactic acid, citric acid and
The organic acid such as succinic acid.Owing to acetic acid has extremely strong pungent taste, should not directly use.
In order to improve local flavor and the mouthfeel of described Hawthorn Vinegar, and the pungent taste of mitigation acetic acid, such as, to described Hawthorn Vinegar
Add Fructus Crataegi flavoring agent；Such as, described Fructus Crataegi flavoring agent includes each component of following mass parts: soybean oligo saccharide 1 part～5 parts,
Oligofructose 0.5 part～7 parts, erythritol 1.5 parts～4.5 parts, xylitol 2 parts～5 parts and Mel 2 parts～10 parts.And for example, institute
State Fructus Crataegi flavoring agent and include each component of following mass parts: Talin 1 part～4 parts, rebaudioside A 2 parts～3.5 parts, the Radix Astragali are many
Sugar 1.3 parts～1.7 parts, oligomeric different Fructus Hordei Germinatus polysaccharide 2.5 parts～3.5 parts and Mel 2 parts～10 parts.And for example, described Fructus Crataegi flavoring agent
Each component including following mass parts: Fructus Mori polysaccharide 1.2 parts～1.8 parts, glycyrrhizin 0.5 part～3.5 parts, platycodon root polysaccharide 1.5
Part～2.5 parts, steviol glycosides 1.2 parts～3.6 parts, trehalose 0.2 part～1.6 parts, erythritol 0.2 part～2.2 parts, xanthan gum
0.1 part～0.6 part and Mel 2 parts～10 parts.And for example, described Fructus Crataegi flavoring agent includes each component of following mass parts: Semen sojae atricolor is low
Polysaccharide 1 part～5 parts, oligofructose 0.5 part～7 parts, erythritol 1.5 parts～4.5 parts, xylitol 2 parts～5 parts, maltose alcohol 2
Part～6 parts, Talin 1 part～4 parts, rebaudioside A 2 parts～3.5 parts, astragalus polysaccharides 1.3 parts～1.7 parts, oligomeric different Fructus Hordei Germinatus many
Sugar 2.5 parts～3.5 parts, Fructus Mori polysaccharide 1.2 parts～1.8 parts, glycyrrhizin 0.5 part～3.5 parts, platycodon root polysaccharide 1.5 parts～2.5
Part, steviol glycosides 1.2 parts～3.6 parts, trehalose 0.2 part～1.6 parts, erythritol 0.2 part～2.2 parts, xanthan gum 0.1 part～
0.6 part and Mel 2 parts～10 parts.
Such as, described Fructus Crataegi flavoring agent is 1:(200～250 with the mass ratio of described Hawthorn Vinegar)；And for example, described Fructus Crataegi wind
Taste agent is 1:(200～220 with the mass ratio of described Hawthorn Vinegar)；And for example, described Fructus Crataegi flavoring agent and the quality of described Hawthorn Vinegar
Ratio is 1:205.
By add combinations thereof Fructus Crataegi flavoring agent so that Hawthorn Vinegar pure in mouth feel is soft, sweet and sour taste, micro-sweet and not
Puckery, taste silk floss alcohol, salubrious, without other abnormal flavour.Further, by adding combinations thereof Fructus Crataegi flavoring agent, tradition sweeting agent is overcome
The unicity of taste and the unicity of nutrition, it is achieved that the mixing of different sweeting agents so that mouthfeel is the most mellow tasty and refreshing, Yi Jiying
Support the variation increased.Further, said components Fructus Crataegi flavoring agent, on the basis of considering to ensure sugariness, the most just reduce sugar
Heat, and strengthen the fragrance of product, but also improve health-care effect and the local flavor of product.
Further, in order to obtain more excellent mouthfeel, such as, described Fructus Crataegi flavoring agent includes each group of following mass parts
Point: soybean oligo saccharide 1.5 parts, oligofructose 1.2 parts, erythritol 2.0 parts, xylitol 2.1 parts, maltose alcohol 2.4 parts, rope horse
Sweet 1.3 parts, rebaudioside A 2.5 parts, astragalus polysaccharides 1.42 parts, oligomeric different Fructus Hordei Germinatus polysaccharide 2.7 parts, Fructus Mori polysaccharide 1.4 parts, Radix Glycyrrhizae
Glucin 0.8 part, platycodon root polysaccharide 1.9 parts, steviol glycosides 1.3 parts, trehalose 0.5 part, erythritol 0.5 part, xanthan gum 0.2 part,
Mel 8 parts and 0.02 part of essence.By adding the described Fructus Crataegi flavoring agent of said components, eliminate acetic acid in Hawthorn Vinegar intrinsic
Zest tart flavour and penetrating odor, and maintain the natural scents that Fructus Crataegi is intrinsic, strengthen the fragrance of Hawthorn Vinegar product, it is thus achieved that
More mouthfeel.
It is appreciated that to obtain more preferable mouthfeel, needs to control the acidity in Hawthorn Vinegar, i.e. acetic acid content, such as, control
The acidity of Hawthorn Vinegar processed is 0.22%～0.68%, and so, mouthfeel is suitable.And for example, the acidity controlling Hawthorn Vinegar is 0.42%, makes
The mouthfeel obtaining Hawthorn Vinegar is excellent.Such as, regulation acidity can be adjusted by clear water, in order to strengthen the nutrition of Hawthorn Vinegar,
Such as, regulated the acidity of Hawthorn Vinegar by Fructus Crataegi juice, so, incessantly can obtain purer mouthfeel, moreover it is possible to strengthen Fructus Crataegi
The nutrition of vinegar.
In order to improve the shelf-life of Hawthorn Vinegar, extend the shelf-life of Hawthorn Vinegar by adding Fructus Crataegi antistaling agent.In order to protect
The quality of card Hawthorn Vinegar, and reduce the adverse effect to human body, such as, described Fructus Crataegi antistaling agent includes each group of following mass parts
Point: nisin (Nisin) 0.05 part～0.4 part, tea polyphenols 0.05 part～0.42 part, 0.05 part of ascorbic acid～0.48
Part, polylysine 0.05 part～0.45 and sodium diacetate 0.05 part～0.44 part.
Use the described Fructus Crataegi antistaling agent of the most each component, it is possible to increase the shelf-life of Hawthorn Vinegar, and to human non-toxic's evil
Effect.
It should be noted that Nisin is nisin, it is the antibacterial of secretion in a kind of streptococcus acidi lactici metabolic process
Element, it has the strongest bactericidal action, owing to Nisin is a peptide species, quickly by pancreas milk reducing protease digesting ammonification after it is edible
Base acid, thus, Nisin is the antiseptics for natural food that a kind of comparison is safe.Polylysine is a kind of, and to have bacteriostasis efficacy many
Peptide, has broad-spectrum antibacterial effect, equal to gram positive bacteria, gram negative bacteria, fungus and some thermostability bud pole bacterium etc.
There is bacteriostasis.By using the Fructus Crataegi antistaling agent of said components, it is possible to extend the shelf-life of Hawthorn Vinegar and nontoxic, to people
Body is healthy.
Further, in order to obtain more preferable preservation and effect, such as, described Fructus Crataegi antistaling agent includes each of following mass parts
Component: Nisin 0.125 part, tea polyphenols 0.21 part, 0.16 part of ascorbic acid, polylysine 0.2 part and sodium diacetate 0.25 part.
By selecting the Fructus Crataegi antistaling agent of said components, the bacteriostasis rate of Hawthorn Vinegar can reach more than 90%, and preservation and effect is more preferably.
S210: the described Hawthorn Vinegar that there was added described Fructus Crataegi flavoring agent and described Fructus Crataegi antistaling agent is vacuum-packed.
The pot-life of described Hawthorn Vinegar can be improved further by described Hawthorn Vinegar being carried out vacuum packaging.
Such as, use bottled, canned or packed mode that described Hawthorn Vinegar is vacuum-packed.
The preparation method of above-mentioned Hawthorn Vinegar is as follows: S110: gather new fresh Fructus Crataegi；S120: described Fructus Crataegi is entered
Row cleans；S130: the described Fructus Crataegi after cleaning is carried out sterilizing；S140: the described Fructus Crataegi after sterilizing is carried out pre-
Process, obtain hawthorn juice；S150: described hawthorn juice is carried out heat sterilization；S160: to the described Fructus Crataegi after heat sterilization
Juice carries out alcohol fermentation, obtains Fructus Crataegi alcohol fermentation liquid；S170: described Fructus Crataegi alcohol fermentation liquid is carried out acetic fermentation, obtains
Fructus Crataegi vinegar liquid；S180: described Fructus Crataegi vinegar liquid is filtered and sterilizing successively, obtains Hawthorn Vinegar；S190: to described Fructus Crataegi
Vinegar adds Fructus Crataegi flavoring agent and Fructus Crataegi antistaling agent, it is possible to prepare the preferable Hawthorn Vinegar of quality.
By the preparation method of above-mentioned Hawthorn Vinegar, improve the yield of Hawthorn Vinegar, improve the quality of Hawthorn Vinegar, and
Further improve the mouthfeel of Hawthorn Vinegar, extend the shelf-life of Hawthorn Vinegar.
It should be noted that " part " of the respective embodiments described above include kilogram, gram and milligram etc. mass metrology unit, and
In each embodiment, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the preparation method of a Hawthorn Vinegar, it is characterised in that comprise the steps:
Collect fresh Fructus Crataegi；
Described Fructus Crataegi is carried out sterilizing；
Described Fructus Crataegi is carried out pretreatment, obtains hawthorn juice；
Described hawthorn juice is carried out alcohol fermentation, obtains Fructus Crataegi alcohol fermentation liquid；
Described Fructus Crataegi alcohol fermentation liquid is carried out acetic fermentation, obtains Fructus Crataegi vinegar liquid；
Described Fructus Crataegi vinegar liquid is filtered and sterilizing successively, obtains Hawthorn Vinegar.
The preparation method of Hawthorn Vinegar the most according to claim 1, it is characterised in that using concentration is 5ppm's～6.5ppm
Ozone Water carries out sterilizing operation to Fructus Crataegi sterilization.
The preparation method of Hawthorn Vinegar the most according to claim 2, it is characterised in that described sterilizing operation time be
18 seconds～25 seconds.
The preparation method of Hawthorn Vinegar the most according to claim 2, it is characterised in that using concentration is 6ppm's～6.5ppm
Fructus Crataegi sterilizing is operated by Ozone Water.
The preparation method of Hawthorn Vinegar the most according to claim 4, it is characterised in that described sterilizing operation time be
20 seconds～22 seconds.
The preparation method of Hawthorn Vinegar the most according to claim 5, it is characterised in that use Fructus Crataegi disinfection solution to described
Fructus Crataegi carries out sterilizing operation.
The preparation method of Hawthorn Vinegar the most according to claim 1, it is characterised in that described Fructus Crataegi disinfection solution includes second
Alcohol 20 parts～45 parts and 250 parts～450 parts of water.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109943460A (en) * | 2019-05-05 | 2019-06-28 | 承德红源果业有限公司 | A kind of fermentation process of full juice haw fruit vinegar |
| CN110089652A (en) * | 2019-06-03 | 2019-08-06 | 山楂大叔(韶关)农业科技有限公司 | Hawthorn enzyme beverage preparation method |
-
2016
- 2016-07-27 CN CN201610604838.0A patent/CN106119063A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109943460A (en) * | 2019-05-05 | 2019-06-28 | 承德红源果业有限公司 | A kind of fermentation process of full juice haw fruit vinegar |
| CN110089652A (en) * | 2019-06-03 | 2019-08-06 | 山楂大叔(韶关)农业科技有限公司 | Hawthorn enzyme beverage preparation method |
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Application publication date: 20161116 |