CN109337777A - A method of it preparing plum fruit wine and recycles fermentation residue - Google Patents
A method of it preparing plum fruit wine and recycles fermentation residue Download PDFInfo
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- CN109337777A CN109337777A CN201811353984.6A CN201811353984A CN109337777A CN 109337777 A CN109337777 A CN 109337777A CN 201811353984 A CN201811353984 A CN 201811353984A CN 109337777 A CN109337777 A CN 109337777A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; CARE OF BIRDS, FISHES, INSECTS; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K67/00—Rearing or breeding animals, not otherwise provided for; New breeds of animals
- A01K67/033—Rearing or breeding invertebrates; New breeds of invertebrates
- A01K67/0332—Earthworms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention belongs to food processing fields, are related to a kind of method for preparing plum fruit wine and recycling fermentation residue.Technique for brewing fruit wine process of the present invention is as follows: fresh fruit → sorting → cleaning → broken → disinfection → juicing → enzymatic hydrolysis → tinning → fermentation → reverse irrigation → filtering → ageing → allotment → sterilization → filtering → finished product, and remaining waste residue prepares vermiculture base-material as main component after being prepared into fruit wine using plum fermentation, to breeding earthworm.Method of the invention overcomes folk tradition, and to cook wine spacious day time-consuming, easily contaminated, or the deficiency of production fruit wine is directly impregnated, process provides a kind of simple process, natural, green and healthy, full of nutrition, fruity is aromatic, the fruit wine drink of suitable the majority of consumers' demand.And the present invention turns waste into wealth using wine fermentation waste residue as major ingredient breeding earthworm, avoids the discharge of wine fermentation waste residue, reduces waste disposal fee use, realizes the purpose of the cyclic utilization of waste.
Description
Technical field
The invention belongs to food processing field, especially a kind of side for preparing plum fruit wine and recycling fermentation residue
Method.
Background technique
Plum is rosaceae cherry, and numerous in variety, completely filled fruit is mellow and full, exquisitely carved, and taste is sweet, is people's happiness
One of joyous fruit.Plum is sour, can promote the secretion of gastric acid and gastric juice, promotes gastrointestinal peristalsis, promotes digestion, there is diuresis
The effects of detumescence.A kind of fruit of plum category integration of drinking and medicinal herbs has the effect of tonifying middle-Jiao and Qi, nourishing Yin and promoting production of body fluid, relax bowel and defecation, suitably
It is edible also to prevent diabetes and cardiovascular disease.Plum sugar content is higher, and containing a variety of amino acid, fat, carrotene, red
Mycin A/32, vitamin, niacin and minerals etc.；Antioxidant contains very high in plum, and especially red meat plum is anti-oxidant
Effect is much higher than other fruit.Therefore, plum is also referred to as " the super fruit " of anti-aging, anti-disease, by the United Nations's grain farmer's group
It knits and is classified as one of big health food of the mankind five.
Plum maturation had and concentrates that listing, yield is big, water content is high, not storage tolerance, perishable in sultry, rainy summer
The features such as, if harvesting is not in time, or harvesting chance rain, or chance current year rainwater is on the high side, then a large amount of fruits are fallen, while also making to adopt consequence
Real deformed depression reduces quality, the phenomenon that not increasing income of getting bumper crops occurs.The enthusiasm for thus greatly having dampened orchard worker, also affects
Expanding economy.
Fruit wine refers to that with fresh fruits such as plum, grape, red bayberry, Kiwi berrys be raw material, using spontaneous fermentation or addition ferment
Auxotype minuent alcoholic beverage made of female bacterium fermented soy has the unique flavor of fruit and color, it has also become novel consumption
Fashion drink.Fruit wine contains there are many nutritional ingredients such as organic acid, aromatic ester, vitamin, amino acid and minerals, has and adjusts newly
Old metabolism, eliminate free radical, promote blood circulation, anti-aging the effects of, Chang Shiliang is drunk, and can be built up health, strong beneficial to body
Health；Because fruit wine is with various cultivations or mountain wild fruits actually raw material, it may be considered that fruit wine is made in fresh fruit, the benefit of plum can be improved
With rate, reduces plum and lost because selling bring not in time, improve the economic benefit of orchard worker.
At present ferment to then plum remaining waste residue after being prepared into fruit wine, is unable to fully utilize, is generally taken as giving up
Gurry is thrown away, this both pollutes environment, also results in the significant wastage of organic resource.
Therefore, find it is a kind of plum fermentation can be made full use of to be prepared into remaining waste residue after fruit wine, and sufficiently promoted whole
The method for preparing plum fruit wine and recycle fermentation residue of economic benefit, is the task of top priority.
Summary of the invention
In order to solve the above technical problems existing in the prior art, the present invention, which provides, a kind of prepare plum fruit wine and recycles
Utilize the method for fermentation residue.
A method of it preparing plum fruit wine and recycles fermentation residue, include the following steps:
(1) raw material sorts: selecting maturity good, pulp is full, color is good, has no mechanical damage, non-rot plum fruit
It is real；
(2) cleaning and sterilization: will be cleaned with salt water after twice of plum previous cleaning, remove carpopodium, rinse 1-3 after with clear water,
Subsequently with added with K2S2O5Aqueous cleaning plum, then dry；
(3) it is crushed, squeezes the juice: the plum after cleaning being crushed, is squeezed after removing fruit stone with juice extractor, obtain magma squeezing
Juice；
(4) it digests: in obtained magma squeezing juice, pectase is added and cellulase is digested, enzyme additional amount is
55-80mg/L, enzymolysis time are 0.5-2 hours, 18-30 DEG C of hydrolysis temperature；
(5) potassium metabisulfite (K sterilization: is added to the plum magma juice after enzymatic hydrolysis2S2O5) carry out disinfection sterilizing；
(6) composition adjustment: adjust sugar first: i.e. the pol of adjusting prune juice is in 15-25%；Secondly it adjusts acid: adjusting prune juice
Acidity is at every liter containing between 8-15 grams of acid；
(7) prune juice after adjusting sugar and adjusting acid fermentation and temperature control: is poured into the fermentation for having sterilized and having cleaned up
In tank, 50-150 grams of yeast is added by every liter of raw material and is inoculated with, ferments after stirring evenly, plum fermentation temperature is controlled in 16-
30 degrees Celsius, fermentation tank valve is opened, valve is blocked with the cotton wool for spraying alcohol, open fermentation；
(8) reverse irrigation and ageing: the variation of fermentor, the pol variation of detection wine body, when wine body pol is down to 5-10%%
When, fermentation residue sinks to bottom, then fermentation ends are flowed backward, i.e., the clear fruit wine in upper layer is sucked out with siphonage, another
Part release and filter from bottom valve of fermentation tank, by the fruit wine liquid fermented be transferred in the ageing tank for having sterilized and having cleaned up into
Row ageing is added potassium metabisulfite, stirs evenly static half an hour, and bentonite, solid ferment is added according to the ratio of 5-15 grams/100kg
Slag packing is stand-by, asks in the plum fermentation phase, and sugar is converted to alcohol and carbon dioxide under saccharomycete effect, fluid temperature gradually on
It rises, is formed " wine cap ", when " wine cap " sinks, sugar is largely converted to alcohol；
(9) fruit wine allotment, sterilization and bottling: organoleptic examination and physical and chemical inspection are carried out to the fruit wine of fermentation, obtain fruit wine wine
Degree, acidity, coloration and pol etc., further according to require allotment fruit wine, deployed fruit wine is filtered again, sterilize after bottle；
(10) vermiculture base-material is configured: the plum fruit wine waste residue and decomposed good Chinese medicine residue organic fertilizer that fermentation is generated
Or common organic fertilizer etc. presses 1:(1-2) weight ratio mixing, control its humidity in 55%-70%, pH between 6.5-7.5；
(11) vermiculture management: keeping cultivation base-material ventilative, loose, and control cultivation temperature keeps base-material wet at 10-30 DEG C
For degree in 55%-70%, pH value 6.5-7.5, with the increase of culturing time, earthworm starts maturation, into the egg-laying season, is cultivating
In the process, earthworm cocoon is separated in due course, and the earthworm cocoon isolated every time is individually stacked, hatches and raised；
(12) cultivation density management: during vermiculture, kind earthworm group quantity control 10,000 every square metre with
It is interior, earthworm group control is produced at every square metre 2-3 ten thousand；
(13) earthworm harvests: cultivation suitably added cultivation base-material after 30-50 days, additional amount for institute's breeding earthworm weight 2-
4 times, when containing a large amount of earthworm ovum in earthworm maturation and material, mature earthworm can be harvested, be supported again after the completion of harvesting
Grow the supplement of base-material.Base-material after breeding earthworm claims " wormcast ", is a kind of good organic fertilizer；
K in the step (2)2S2O5Aqueous solution, be by 50L water be added 5-10 grams of K2S2O5It obtains.Plum fruit table
Saccharomyces pastorianus, kloeckera apiculatus etc. are contained in face, and inferior quality ferment effect is poor, and containing acetic acid bacteria, lactic acid bacteria, mould etc. its
His microorganism, is unfavorable for wine fermentation, can use K2S2O5It removes it.
The pectase of the step (4) and the ratio of cellulase, are quality than pectase: cellulase=(1.5-
2.5): (0.5-1.0).It is digested with pectase, cellulase, the pectin in fruit etc. can be made to be converted into glucose, made
It ferments more abundant.
The K of the step (5)2S2O5Additional amount is that 5-20 grams of K is added in every double centner prune juice2S2O5.What this ratio was added
K2S2O5Sterilization effect it is preferable, and the quality of plum fruit wine will not be impacted, plum fruit wine will not be destroyed
Mouthfeel.
Tune sugar in the step (6) is that white granulated sugar is added into prune juice to carry out sugar degree regulation.
The step (7) activates 5-15 minutes first by Saccharomyces mycetolysis in the sterile water of 15-25 times of weight.Yeast is living
Changing will can effectively activate in the yeast of suspend mode desiccation state, can ensure high-survival rate of the yeast when accessing fermentor,
It high vigor and is in health status, promotes fermentation efficiency, activation effect under this condition is preferable.
The step (8), wherein K2S2O5Additional amount be every double centner plum fruit wine be added 10-15 grams of K2S2O5.It is added
K2S2O5It can eliminate the influence of miscellaneous bacteria and disinfect pathogen, K appropriate is added in this ratio when ageing2S2O5After ageing being promoted
The quality of wine liquid.
The step (11) separates earthworm cocoon in due course, is ovum when 25 DEG C of temperature in a kind of earthworm of separation in 15-25 days
Cocoon, the separation spacing time is appropriately extended when temperature reduces, and the separation spacing time suitably shortens when temperature increases.In breeding process
In, earthworm cocoon is separated in due course, and the separation spacing time is appropriately extended when temperature reduces, and the separation spacing time suitably contracts when temperature increases
It is short.The earthworm cocoon isolated every time individually stacks hatching, raising, replaces seed group and reproducting herd in time, earthworm yield can be improved.
The step (12) harvests mature earthworm, is primary in the harvesting of every 40-50 days of two season of spring and autumn.When harvesting at this time
Between it is relatively mild.
The supplement for carrying out cultivation base-material in the step (12), additional amount are 1-1.5 times of loss amount in breeding process.
This additional amount can preferably supplement the nutrient component damages in cultivation base-material.
And introduction and Experiment can be carried out before vermiculture: 50-100 earthworm is launched in deployed cultivation base-material,
Whether there is escape phenomenon every 2-3h observation earthworm, if earthworm only has 5-15 earthworm to appear in matrix surface layer at night, and it is white
It can undisturbedly live, and illustrate earthworm without escape phenomenon, the earthworm of the kind can cultivate in the matrix, can largely be thrown
Kind.
The density domination of earthworm group is produced at every square metre 2-3 ten thousand, it is best to nearly weigh 3kg or so, and when children's earthworm phase early period is controllable
System in 30,000/square metre or so, with the growth of earthworm can gradually drop to 20,000 or so it is more appropriate.
Earthworm feeding habits are extensive, can decompose, the waste that digesting protein, fat, lumber fibre and food processing generate；
Especially the food of the fruit to addle or the pomace fermented and sour-sweet property is liked.Meanwhile earthworm can also decompose digestion feces of livestock and poultry, farming
Discarded, Chinese medicine slag of object etc..
Rich in protein, fat and carbohydrate etc. in earthworm body, animal feed and production drug and change can not only be made
Cosmetic, also can be used as high protein edible, and earthworm food is in great demand in the states such as China Taiwan and Southeast Asia, America & Canada.
Separately Lumbrokinase can be extracted out of earthworm body.
There is the cultivation that vinasse are used for earthworm at present, but because vinasse acidity is larger, for pH between 3-5, earthworm is suitable for life
Long pH can not directly use vinasse breeding earthworm between 6.5-7.0.In addition, vinasse are in breeding earthworm, not decomposed rice
Shell etc. generates secondary fermentation in vermiculture, so that earthworm cultivation substratum temperature be made to increase, maximum temperature can reach 60 degree of left sides
The right side, thus earthworm is burnt to death.So pure vinasse are not suitable for breeding earthworm.
Vinasse fermentation is prepared into organic fertilizer by us, is used for vermiculture, and experiment shows with the organic fertilizer breeding earthworm
Escape and the phenomena of mortality are generated, breeding earthworm is also not suitable for.
But if proving effect is good for experiment with Chinese medicine residue organic fertilizer breeding earthworm.Fermentation prepares plum fruit wine
The waste residue of generation after mixing with Chinese medicine residue organic fertilizer, is suitble to breeding earthworm.
Compared with prior art, the technical effect of the invention is embodied in: technique for brewing fruit wine process of the present invention is as follows:
Fresh fruit → sorting → cleaning → broken → disinfection → juicing → enzymatic hydrolysis → tinning → fermentation → reverse irrigation → filtering → ageing → allotment
→ sterilization → filtering → finished product, and remaining waste residue is prepared into after fruit wine using plum fermentation and prepares vermiculture as main component
Base-material, to breeding earthworm.Method of the invention overcomes folk tradition, and to cook wine spacious day time-consuming, easily contaminated, or directly immersion
The deficiency of fruit wine is produced, process provides a kind of simple process, natural, green and healthy, full of nutrition, fruity is aromatic, suitable
The fruit wine drink of the majority of consumers' demand.The technology of the present invention has the following advantages: (1) making full use of local fruit resource, reduce and make
This is caused, increases the income of orchard worker, improves the enthusiasm of orchard worker.(2) present invention is by broken, juicing, sterilizing, enzyme
Natural plum fruit wine is prepared in solution, fermentation, filtering, ageing, fermentation.The smell of fruits is very sweet for fruit wine, pure, bright color；Battalion
It supports and enriches, amino acid content is high, and performance property component content is abundant, has very high anti-oxidation function.(3) present invention makes full use of
Fermentation residue breeding earthworm, turns waste into wealth, and reduces waste disposal fee, realizes the purpose of the cyclic utilization of waste.(4) of the invention
Small investment, risk is small, and return is high.
Specific embodiment
It is limited below with reference to specific embodiment technical solution of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment 1
(1) raw material sorts: selecting maturity good, pulp is full, color is good, has no mechanical damage, non-rot plum fruit
Real 100kg, plum kind are blood red Lee；
(2) cleaning and sterilization: will be cleaned with salt water after twice of plum previous cleaning, remove carpopodium, after being rinsed 2 times with clear water, then
With added with K2S2O5Aqueous cleaning plum, then dry, institute K2S2O5Aqueous solution, be by 50L water be added 7.5 grams of K2S2O5
It obtains；
(3) it is crushed, squeezes the juice: the plum after cleaning being crushed, is squeezed after removing fruit stone with juice extractor, obtain magma squeezing
Juice；
(4) it digests: in obtained magma squeezing juice, pectase is added and cellulase is digested, enzyme additional amount is
67.5mg/L, enzymolysis time are 1.25 hours, and 24 DEG C of hydrolysis temperature, the ratio of the pectase and cellulase is mass ratio
Pectase: cellulase=2:0.75；
(5) potassium metabisulfite (K sterilization: is added to the plum magma juice after enzymatic hydrolysis2S2O5) carry out disinfection, it is described
K2S2O5Additional amount be every double centner prune juice be added 12.5 grams of K2S2O5；
(6) composition adjustment: sugar is adjusted first: white granulated sugar being added into prune juice, adjusts the pol of prune juice 20%；Secondly
It adjusts acid: adjusting prune juice acidity at every liter containing 11.5 grams of acid；
(7) prune juice after adjusting sugar and adjusting acid fermentation and temperature control: is poured into the fermentation for having sterilized and having cleaned up
In tank, 100 grams of yeast are added by every liter of raw material and are inoculated with, ferment after stirring evenly, the control of plum fermentation temperature is taken the photograph in 16-30
Family name's degree is opened fermentation tank valve, valve is blocked with the cotton wool for spraying alcohol, open fermentation；
(8) flow backward and ageing: being reacted in observation tank daily, the pol variation of detection wine body, when wine body pol is down to 7.5%
When, fermentation residue sinks to bottom, then fermentation ends are flowed backward, and the clear fruit wine in upper layer is sucked out with siphonage, another portion
Divide and release and filter from bottom valve of fermentation tank, the fruit wine liquid fermented is transferred in ageing tank and carries out ageing, is added and lays particular stress on Asia
Potassium sulfate stirs evenly static half an hour, bentonite is added according to the ratio of 10 grams/100kg, the packing of solid ferment slag is stand-by, K2S2O5Plus
Entering amount is that 12.5 grams of K are added in every double centner plum fruit wine2S2O5；
(9) fruit wine allotment, sterilization and bottling: organoleptic examination and physical and chemical inspection are carried out to the fruit wine of fermentation, obtain fruit wine wine
Degree, acidity, coloration and pol etc., further according to require allotment fruit wine, deployed fruit wine is filtered again, sterilize after bottle；
(10) vermiculture base-material is configured: the plum fruit wine waste residue and decomposed good Chinese medicine residue organic fertilizer that fermentation is generated
It is mixed by the weight ratio of 1:1.5, controls its humidity in 62.5%, pH 7；
(11) vermiculture management: keeping cultivation base-material ventilative, loose, and control cultivation temperature controls base-material at 10-30 DEG C
Humidity is in 62.5%, pH value 7, and with the increase of culturing time, earthworm starts maturation, into the egg-laying season, in the breeding process,
Earthworm cocoon is separated in due course, the earthworm cocoon isolated every time individually stacks hatching, raising；
(12) cultivation density management: breeding earthworm quantity should be controlled at 2.5 ten thousand every square metre；
(13) earthworm harvests: cultivation base-material is suitably added at cultivation 40 days, additional amount is 3 times of institute's breeding earthworm weight,
When containing a large amount of earthworm ovum in earthworm maturation and material, mature earthworm can be harvested, harvesting in every 45 days is primary, harvesting completion
The supplement of cultivation base-material is carried out afterwards, and additional amount is 1.25 times of loss amount in breeding process.
The step (11) separates earthworm cocoon in due course, is ovum cocoon when 25 DEG C of temperature in a kind of earthworm of separation in 20 days, gas
The separation spacing time is appropriately extended when temperature drop is low, and the separation spacing time suitably shortens when temperature increases.
Embodiment 2
(1) raw material sorts: selecting maturity good, pulp is full, color is good, has no mechanical damage, non-rot plum fruit
Real 100kg, plum kind are blood red Lee；
(2) cleaning and sterilization: will be cleaned after twice of plum previous cleaning with salt water, remove carpopodium, with clear water rinse 1 time, then
With added with K2S2O5Aqueous cleaning plum, then dry, institute K2S2O5Aqueous solution, be by 50L water be added 10 grams of K2S2O5?
It arrives；
(3) it is crushed, squeezes the juice: the plum after cleaning being crushed, is squeezed after removing fruit stone with juice extractor, obtain magma squeezing
Juice；
(4) it digests: in obtained magma squeezing juice, pectase is added and cellulase is digested, enzyme additional amount is
55mg/L, enzymolysis time are 2 hours, and 30 DEG C of hydrolysis temperature, the ratio of the pectase and cellulase is that quality compares pectin
Enzyme: cellulase=2.5:0.5；
(5) potassium metabisulfite (K sterilization: is added to the plum magma juice after enzymatic hydrolysis2S2O5) carry out disinfection, it is described
K2S2O5Additional amount be every double centner prune juice be added 20 grams of K2S2O5；
(6) composition adjustment: sugar is adjusted first: white granulated sugar being added into prune juice, adjusts the pol of prune juice 15%；Secondly
It adjusts acid: adjusting prune juice acidity at every liter containing 15 grams of acid；
(7) it ferments: the prune juice after adjusting sugar and adjusting acid being poured into fermentor, 50 grams of yeast are added by every liter of raw material
It is inoculated with, is fermented after stirring evenly, fermentation temperature is 16 degrees Celsius, fermentation tank valve is opened, with the health for spraying alcohol
Cotton blocks valve, open fermentation；
(8) flow backward and ageing: being reacted in observation tank daily, the pol variation of detection wine body, when wine body pol is down to 5%
When, fermentation residue sinks to bottom, then fermentation ends are flowed backward, and the clear fruit wine in upper layer is sucked out with siphonage, another portion
Divide and release and filter from bottom valve of fermentation tank, the fruit wine liquid fermented is transferred in the ageing tank for having sterilized and having cleaned up and is carried out
Ageing is added potassium metabisulfite, stirs evenly static half an hour, and bentonite, the packing of solid ferment slag is added according to the ratio of 5 grams/100kg
For use, K2S2O5Additional amount be every double centner plum fruit wine be added 10 grams of K2S2O5；
(9) fruit wine allotment, sterilization and bottling: organoleptic examination and physical and chemical inspection are carried out to the fruit wine of fermentation, obtain fruit wine wine
Degree, acidity, coloration and pol etc., further according to require allotment fruit wine, deployed fruit wine is filtered again, sterilize after bottle；
(10) it configures vermiculture base-material: the plum fruit wine waste residue stored and decomposed good Chinese medicine residue organic fertilizer is pressed
The weight ratio of 1:1 mixes, and controlling its humidity in 55%, pH is between 6.5；
(11) vermiculture management: keeping cultivation base-material ventilative, loose, and control cultivation temperature controls base-material at 10-30 DEG C
Humidity is in 55%, pH value 6.5, and with the increase of culturing time, earthworm starts maturation, into the egg-laying season, in the breeding process,
Earthworm cocoon is separated in due course, the earthworm cocoon isolated every time individually stacks hatching, raising；
(12) cultivation density management: breeding earthworm quantity should be controlled at 20,000 every square metre；
(13) earthworm harvests: cultivation base-material is suitably added at cultivation 50 days, additional amount is 2 times of institute's breeding earthworm weight,
When containing a large amount of earthworm ovum in earthworm maturation and material, mature earthworm can be harvested, harvesting in every 40 days is primary, harvesting completion
The supplement of cultivation base-material is carried out afterwards, and additional amount is 1 times of loss amount in breeding process.
The step (11) separates earthworm cocoon in due course, is ovum cocoon when 25 DEG C of temperature in a kind of earthworm of separation in 15 days, gas
The separation spacing time is appropriately extended when temperature drop is low, and the separation spacing time suitably shortens when temperature increases.
Embodiment 3
(1) raw material sorts: selecting maturity good, pulp is full, color is good, has no mechanical damage, non-rot plum fruit
Real 100kg, plum kind are blood red Lee；
(2) cleaning and sterilization: will be cleaned after twice of plum previous cleaning with salt water, remove carpopodium, with clear water rinse 3 times, then
With added with K2S2O5Aqueous cleaning plum, then dry, institute K2S2O5Aqueous solution, be by 50L water be added 10 grams of K2S2O5?
It arrives；
(3) it is crushed, squeezes the juice: the plum after cleaning being crushed, is squeezed after removing fruit stone with juice extractor, obtain magma squeezing
Juice；
(4) it digests: in obtained magma squeezing juice, pectase is added and cellulase is digested, enzyme additional amount is
80mg/L, enzymolysis time are 0.5 hour, and 18 DEG C of hydrolysis temperature, the ratio of the pectase and cellulase is that quality compares pectin
Enzyme: cellulase=1.5:1；
(5) potassium metabisulfite (K sterilization: is added to the plum magma juice after enzymatic hydrolysis2S2O5) carry out disinfection, it is described
K2S2O5Additional amount be every double centner prune juice be added 5 grams of K2S2O5；
(6) composition adjustment: sugar is adjusted first: white granulated sugar being added into prune juice, adjusts the pol of prune juice 25%；Secondly
It adjusts acid: adjusting prune juice acidity at every liter containing 8 grams of acid；
(7) it ferments: the prune juice after adjusting sugar and adjusting acid being poured into fermentor, 150 grams of ferment are added by every liter of raw material
Mother is inoculated with, and ferments after stirring evenly, and fermentation temperature is 30 degrees Celsius, fermentation tank valve is opened, with spraying defending for alcohol
Raw cotton blocks valve, open fermentation；
(8) flow backward and ageing: being reacted in observation tank daily, the pol variation of detection wine body, when wine body pol is down to 10%
When, fermentation residue sinks to bottom, then fermentation ends are flowed backward, and the clear fruit wine in upper layer is sucked out with siphonage, another portion
Divide and release and filter from bottom valve of fermentation tank, the fruit wine liquid fermented is transferred in the ageing tank for having sterilized and having cleaned up and is carried out
Ageing is added potassium metabisulfite, stirs evenly static half an hour, and bentonite, solid ferment slag point is added according to the ratio of 15 grams/100kg
Dress is stand-by, K2S2O5Additional amount be every double centner plum fruit wine be added 15 grams of K2S2O5；
(9) fruit wine allotment, sterilization and bottling: organoleptic examination and physical and chemical inspection are carried out to the fruit wine of fermentation, obtain fruit wine wine
Degree, acidity, coloration and pol etc., further according to require allotment fruit wine, deployed fruit wine is filtered again, sterilize after bottle；
(10) vermiculture base-material is configured: by the plum fruit wine waste residue stored and decomposed good common organic fertilizer by 1:
2 weight ratio mixing, controlling its humidity in 70%, pH is between 7.5；
(11) vermiculture management: keeping cultivation base-material ventilative, loose, and control cultivation temperature controls base-material at 10-30 DEG C
Humidity is in 70%, pH value 7.5, and with the increase of culturing time, earthworm starts maturation, into the egg-laying season, in the breeding process,
Earthworm cocoon is separated in due course, the earthworm cocoon isolated every time individually stacks hatching, raising；
(12) cultivation density management: breeding earthworm quantity should be controlled at 30,000 every square metre；
(13) earthworm harvests: cultivation base-material is suitably added at cultivation 30 days, additional amount is 4 times of institute's breeding earthworm weight,
When containing a large amount of earthworm ovum in earthworm maturation and material, mature earthworm can be harvested, harvesting in every 50 days is primary, harvesting completion
The supplement of cultivation base-material is carried out afterwards, and additional amount is 1.5 times of loss amount in breeding process.
The step (11) separates earthworm cocoon in due course, is ovum cocoon when 25 DEG C of temperature in a kind of earthworm of separation in 25 days, gas
The separation spacing time is appropriately extended when temperature drop is low, and the separation spacing time suitably shortens when temperature increases.
Embodiment 4
(1) raw material sorts: selecting maturity good, pulp is full, color is good, has no mechanical damage, non-rot plum fruit
Real 100kg, plum kind are blood red Lee；
(2) cleaning and sterilization: will be cleaned after twice of plum previous cleaning with salt water, remove carpopodium, with clear water rinse 2 times, then
With added with K2S2O5Aqueous cleaning plum, then dry, institute K2S2O5Aqueous solution, be by 50L water be added 7.5 grams of K2S2O5
It obtains；
(3) it is crushed, squeezes the juice: the plum after cleaning being crushed, is squeezed after removing fruit stone with juice extractor, obtain magma squeezing
Juice；
(4) it digests: in obtained magma squeezing juice, pectase is added and cellulase is digested, enzyme additional amount is
67.5mg/L, enzymolysis time are 1.25 hours, and 24 DEG C of hydrolysis temperature, the ratio of the pectase and cellulase is mass ratio
Pectase: cellulase=2:0.75；
(5) potassium metabisulfite (K sterilization: is added to the plum magma juice after enzymatic hydrolysis2S2O5) carry out disinfection, it is described
K2S2O5Additional amount be every double centner prune juice be added 12.5 grams of K2S2O5；
(6) composition adjustment: sugar is adjusted first: white granulated sugar being added into prune juice, adjusts the pol of prune juice 20%；Secondly
It adjusts acid: adjusting prune juice acidity at every liter containing 11.5 grams of acid；
(7) it ferments: first by Saccharomyces mycetolysis in the sterile water of 20 times of weight, activating 10 minutes, tune sugar and acid is adjusted to terminate
Prune juice afterwards pours into fermentor, and 100 grams of yeast are added by every liter of raw material and are inoculated with, ferment after stirring evenly, fermentation temperature
Degree is 16-30 degrees Celsius, and fermentation tank valve is opened, valve is blocked with the cotton wool for spraying alcohol, open fermentation；
(8) flow backward and ageing: being reacted in observation tank daily, the pol variation of detection wine body, when wine body pol is down to 7.5%
When, fermentation residue sinks to bottom, then fermentation ends are flowed backward, and the clear fruit wine in upper layer is sucked out with siphonage, another portion
Divide and release and filter from bottom valve of fermentation tank, the fruit wine liquid fermented is transferred in the ageing tank for having sterilized and having cleaned up and is carried out
Ageing is added potassium metabisulfite, stirs evenly static half an hour, and bentonite, solid ferment slag point is added according to the ratio of 10 grams/100kg
Dress is stand-by, K2S2O5Additional amount be every double centner plum fruit wine be added 12.5 grams of K2S2O5；
(9) fruit wine allotment, sterilization and bottling: organoleptic examination and physical and chemical inspection are carried out to the fruit wine of fermentation, obtain fruit wine wine
Degree, acidity, coloration and pol etc., further according to require allotment fruit wine, deployed fruit wine is filtered again, sterilize after bottle；
(10) it configures vermiculture base-material: the plum fruit wine waste residue stored and decomposed good Chinese medicine residue organic fertilizer is pressed
The weight ratio of 1:1.5 mixes, and controls its humidity in 62.5%, pH 7；
(11) vermiculture management: keeping cultivation base-material ventilative, loose, and control cultivation temperature controls base-material at 10-30 DEG C
Humidity is in 62.5%, pH value 7, and with the increase of culturing time, earthworm starts maturation, into the egg-laying season, in the breeding process,
Earthworm cocoon is separated in due course, the earthworm cocoon isolated every time individually stacks hatching, raising；
(12) cultivation density management: breeding earthworm quantity should be controlled at 2.5 ten thousand every square metre；
(13) earthworm harvests: cultivation base-material is suitably added at cultivation 40 days, additional amount is 3 times of institute's breeding earthworm weight,
When containing a large amount of earthworm ovum in earthworm maturation and material, mature earthworm can be harvested, harvesting in every 45 days is primary, harvesting completion
The supplement of cultivation base-material is carried out afterwards, and additional amount is 1.25 times of loss amount in breeding process.
The step (11) separates earthworm cocoon in due course, is ovum cocoon when 25 DEG C of temperature in a kind of earthworm of separation in 20 days, gas
The separation spacing time is appropriately extended when temperature drop is low, and the separation spacing time suitably shortens when temperature increases.
Embodiment 5
(1) raw material sorts: selecting maturity good, pulp is full, color is good, has no mechanical damage, non-rot plum fruit
Real 100kg, plum kind are blood red Lee；
(2) cleaning and sterilization: will be cleaned after twice of plum previous cleaning with salt water, remove carpopodium, with clear water rinse 2 times, then
With added with K2S2O5Aqueous cleaning plum, then dry, institute K2S2O5Aqueous solution, be by 50L water be added 7.5 grams of K2S2O5
It obtains；
(3) it is crushed, squeezes the juice: the plum after cleaning being crushed, is squeezed after removing fruit stone with juice extractor, obtain magma squeezing
Juice；
(4) it digests: in obtained magma squeezing juice, pectase is added and cellulase is digested, enzyme additional amount is
67.5mg/L, enzymolysis time are 1.25 hours, and 24 DEG C of hydrolysis temperature, the ratio of the pectase and cellulase is mass ratio
Pectase: cellulase=2:0.75；
(5) potassium metabisulfite (K sterilization: is added to the plum magma juice after enzymatic hydrolysis2S2O5) carry out disinfection, it is described
K2S2O5Additional amount be every double centner prune juice be added 12.5 grams of K2S2O5；
(6) composition adjustment: sugar is adjusted first: white granulated sugar being added into prune juice, adjusts the pol of prune juice 20%；Secondly
It adjusts acid: adjusting prune juice acidity at every liter containing 11.5 grams of acid；
(7) it ferments: the prune juice after adjusting sugar and adjusting acid being poured into fermentor, 100 grams of ferment are added by every liter of raw material
Mother is inoculated with, and ferments after stirring evenly, and fermentation temperature is 16-30 degrees Celsius, fermentation tank valve is opened, with spraying alcohol
Cotton wool blocks valve, open fermentation；
(8) flow backward and ageing: being reacted in observation tank daily, the pol variation of detection wine body, when wine body pol is down to 7.5%
When, fermentation residue sinks to bottom, then fermentation ends are flowed backward, and the clear fruit wine in upper layer is sucked out with siphonage, another portion
Divide and release and filter from bottom valve of fermentation tank, the fruit wine liquid fermented is transferred in the ageing tank for having sterilized and having cleaned up and is carried out
Ageing is added potassium metabisulfite, stirs evenly static half an hour, and bentonite, solid ferment slag point is added according to the ratio of 10 grams/100kg
Dress is stand-by, K2S2O5Additional amount be every double centner plum fruit wine be added 12.5 grams of K2S2O5；
(9) fruit wine allotment, sterilization and bottling: organoleptic examination and physical and chemical inspection are carried out to the fruit wine of fermentation, obtain fruit wine wine
Degree, acidity, coloration and pol etc., further according to require allotment fruit wine, deployed fruit wine is filtered again, sterilize after bottle；
(10) it configures vermiculture base-material: the plum fruit wine waste residue stored and decomposed good Chinese medicine residue organic fertilizer is pressed
The weight ratio of 1:1.5 mixes, and controls its humidity in 62.5%, pH 7；
(11) vermiculture management: keeping cultivation base-material ventilative, loose, and control cultivation temperature controls base-material at 10-30 DEG C
Humidity is in 62.5%, pH value 7, and with the increase of culturing time, earthworm starts maturation, into the egg-laying season, in the breeding process,
Earthworm cocoon is separated in due course, the earthworm cocoon isolated every time individually stacks hatching, raising；
(12) cultivation density management: breeding earthworm quantity should be controlled in 30,000/square metre of children's earthworm early period, and decreased later arrives
20000/square metre；
(13) earthworm harvests: cultivation base-material is suitably added at cultivation 40 days, additional amount is 3 times of institute's breeding earthworm weight,
When containing a large amount of earthworm ovum in earthworm maturation and material, mature earthworm can be harvested, harvesting in every 45 days is primary, harvesting completion
The supplement of cultivation base-material is carried out afterwards, and additional amount is 1.25 times of loss amount in breeding process.
The step (11) separates earthworm cocoon in due course, is ovum cocoon when 25 DEG C of temperature in a kind of earthworm of separation in 20 days, gas
The separation spacing time is appropriately extended when temperature drop is low, and the separation spacing time suitably shortens when temperature increases.
Embodiment 6
(1) raw material sorts: selecting maturity good, pulp is full, color is good, has no mechanical damage, non-rot plum fruit
Real 100kg, plum kind are green crisp Lee；
(2) cleaning and sterilization: will be cleaned after twice of plum previous cleaning with salt water, remove carpopodium, with clear water rinse 2 times, then
With added with K2S2O5Aqueous cleaning plum, then dry, institute K2S2O5Aqueous solution, be by 50L water be added 7.5 grams of K2S2O5
It obtains；
(3) it is crushed, squeezes the juice: the plum after cleaning being crushed, is squeezed after removing fruit stone with juice extractor, obtain magma squeezing
Juice；
(4) it digests: in obtained magma squeezing juice, pectase is added and cellulase is digested, enzyme additional amount is
67.5mg/L, enzymolysis time are 1.25 hours, and 24 DEG C of hydrolysis temperature, the ratio of the pectase and cellulase is mass ratio
Pectase: cellulase=2:0.75；
(5) potassium metabisulfite (K sterilization: is added to the plum magma juice after enzymatic hydrolysis2S2O5) carry out disinfection, it is described
K2S2O5Additional amount be every double centner prune juice be added 12.5 grams of K2S2O5；
(6) composition adjustment: sugar is adjusted first: white granulated sugar being added into prune juice, adjusts the pol of prune juice 20%；Secondly
It adjusts acid: adjusting prune juice acidity at every liter containing 11.5 grams of acid；
(7) it ferments: the prune juice after adjusting sugar and adjusting acid being poured into fermentor, 100 grams of ferment are added by every liter of raw material
Mother is inoculated with, and ferments after stirring evenly, and fermentation temperature is 16-30 degrees Celsius, fermentation tank valve is opened, with spraying alcohol
Cotton wool blocks valve, open fermentation；
(8) flow backward and ageing: being reacted in observation tank daily, the pol variation of detection wine body, when wine body pol is down to 7.5%
When, fermentation residue sinks to bottom, then fermentation ends are flowed backward, and the clear fruit wine in upper layer is sucked out with siphonage, another portion
Divide and release and filter from bottom valve of fermentation tank, the fruit wine liquid fermented is transferred in the ageing tank for having sterilized and having cleaned up and is carried out
Ageing is added potassium metabisulfite, stirs evenly static half an hour, and bentonite, solid ferment slag point is added according to the ratio of 10 grams/100kg
Dress is stand-by, K2S2O5Additional amount be every double centner plum fruit wine be added 12.5 grams of K2S2O5；
(9) fruit wine allotment, sterilization and bottling: organoleptic examination and physical and chemical inspection are carried out to the fruit wine of fermentation, obtain fruit wine wine
Degree, acidity, coloration and pol etc., further according to require allotment fruit wine, deployed fruit wine is filtered again, sterilize after bottle；
(10) it configures vermiculture base-material: the plum fruit wine waste residue stored and decomposed good Chinese medicine residue organic fertilizer is pressed
The weight ratio of 1:1.5 mixes, and controls its humidity in 62.5%, pH 7；
(11) vermiculture management: keeping cultivation base-material ventilative, loose, and control cultivation temperature controls base-material at 10-30 DEG C
Humidity is in 62.5%, pH value 7, and with the increase of culturing time, earthworm starts maturation, into the egg-laying season, in the breeding process,
Earthworm cocoon is separated in due course, the earthworm cocoon isolated every time individually stacks hatching, raising；
(12) cultivation density management: breeding earthworm quantity should be controlled at 2.5 ten thousand every square metre；
(13) earthworm harvests: cultivation base-material is suitably added at cultivation 40 days, additional amount is 3 times of institute's breeding earthworm weight,
When containing a large amount of earthworm ovum in earthworm maturation and material, mature earthworm can be harvested, harvesting in every 45 days is primary, harvesting completion
The supplement of cultivation base-material is carried out afterwards, and additional amount is 1.25 times of loss amount in breeding process.
The step (11) separates earthworm cocoon in due course, is ovum cocoon when 25 DEG C of temperature in a kind of earthworm of separation in 20 days, gas
The separation spacing time is appropriately extended when temperature drop is low, and the separation spacing time suitably shortens when temperature increases.
Comparative example 1
It is carried out according to the embodiment 5 of patent application CN201610824713.9.
Finally it is pointed out that above embodiments are only the more representational examples of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, and acceptable there are many deformations.Those skilled in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (10)
1. a kind of method for preparing plum fruit wine and recycling fermentation residue, which comprises the steps of:
(1) raw material sorts: selecting maturity good, pulp is full, color is good, has no mechanical damage, non-rot plum fruit；
(2) cleaning and sterilization: will be cleaned with salt water after twice of plum previous cleaning, remove carpopodium, rinse 1-3 after with clear water, then use
Added with K2S2O5Aqueous cleaning plum, then dry；
(3) it is crushed, squeezes the juice: the plum after cleaning being crushed, is squeezed after removing fruit stone with juice extractor, obtains magma squeezing juice；
(4) it digests: in obtained magma squeezing juice, pectase is added and cellulase is digested, enzyme additional amount is 55-
80mg/L, enzymolysis time are 0.5-2 hours, 18-30 DEG C of hydrolysis temperature；
(5) potassium metabisulfite (K sterilization: is added to the plum magma juice after enzymatic hydrolysis2S2O5) carry out disinfection sterilizing；
(6) composition adjustment: adjust sugar first: i.e. the pol of adjusting prune juice is in 15-25%；Secondly it adjusts acid: adjusting prune juice acidity
At every liter containing between 8-15 grams of acid；
(7) fermentation and temperature control: pouring into the prune juice after adjusting sugar and adjusting acid in the fermentor for having sterilized and having cleaned up,
50-150 grams of yeast is added by every liter of raw material to be inoculated with, ferments after stirring evenly, the control of plum fermentation temperature is Celsius in 16-30
Degree is opened fermentation tank valve, valve is blocked with the cotton wool for spraying alcohol, open fermentation；
(8) reverse irrigation and ageing: the variation of observation fermentor daily, the pol variation of detection wine body, when wine body pol is down to 5-
When 10%, fermentation residue sinks to bottom, then fermentation ends are flowed backward, i.e., the clear fruit wine in upper layer is sucked out with siphonage,
Another part is released and is filtered from bottom valve of fermentation tank, and the fruit wine liquid fermented is transferred to the ageing tank for having sterilized and having cleaned up
In carry out ageing, potassium metabisulfite is added, stirs evenly static half an hour, bentonite is added according to the ratio of 5-15 grams/100kg, Gu
The packing of body ferment slag is stand-by；
(9) fruit wine allotment, sterilization and bottling: organoleptic examination and physical and chemical inspection are carried out to the fruit wine of fermentation, obtain fruit wine wine degree, acid
Degree, coloration and pol etc., further according to allotment fruit wine is required, deployed fruit wine is filtered again, sterilize after bottle；
(10) vermiculture base-material is configured: plum fruit wine waste residue and the decomposed good Chinese medicine residue organic fertilizer or general that fermentation is generated
Logical organic fertilizer presses 1:(1-2) weight ratio mixing, control its humidity in 55%-70%, pH between 6.5-7.5；
(11) vermiculture management: keeping cultivation base-material ventilative, loose, and control cultivation temperature makes base-material humidity exist at 10-30 DEG C
55%-70%, pH value 6.5-7.5, with the increase of culturing time, earthworm starts maturation, into the egg-laying season, in breeding process
In, earthworm cocoon is separated in due course, and the earthworm cocoon isolated every time is individually stacked, hatches and raised；
(12) cultivation density management: during vermiculture, the quantity of kind earthworm group is controlled within 10,000 every square metre,
Earthworm group control is produced at every square metre 2-3 ten thousand；
(13) earthworm harvests: cultivation suitably added cultivation base-material after 30-50 days, and additional amount is 2-4 times of institute's breeding earthworm weight,
When containing a large amount of earthworm ovum in earthworm maturation and material, mature earthworm can be harvested, carry out cultivation base after the completion of harvesting again
The supplement of material.
2. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that described
K in step (2)2S2O5Aqueous solution, be by 50L water be added 5-10 grams of K2S2O5It obtains.
3. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that described
The pectase of step (4) and the ratio of cellulase are mass ratio, pectase: cellulase=(1.5-2.5): (0.5-
1.0)。
4. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that described
The K of step (5)2S2O5Additional amount is that 5-20 grams of K is added in every double centner prune juice2S2O5。
5. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that described
Tune sugar in step (6) is that white granulated sugar is added into prune juice to carry out sugar degree regulation.
6. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that described
Step (7) activates 5-15 minutes first by Saccharomyces mycetolysis in the sterile water of 15-25 times of weight.
7. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that described
Step (8), wherein K2S2O5Additional amount be every double centner plum fruit wine be added 10-15 grams of K2S2O5。
8. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that described
Step (11) separates earthworm cocoon in due course, and when 25 DEG C of temperature, the 15-25 days ovum cocoons separated in 1 earthworm, temperature separates when reducing
Interval time is appropriately extended, and the separation spacing time suitably shortens when temperature increases.
9. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that described
Step (12) harvests mature earthworm, is primary in the harvesting of every 40-50 days of two season of spring and autumn.
10. the method according to claim 1 for preparing plum fruit wine and recycling fermentation residue, which is characterized in that institute
The supplement for carrying out cultivation base-material in step (12) is stated, additional amount is 1-1.5 times of loss amount in breeding process.
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| CN111961559A (en) * | 2020-10-26 | 2020-11-20 | 烟台云汇智能科技有限公司 | Sterilizing and clarifying method of aged litchi alcoholic beverage |
| CN113403164A (en) * | 2021-04-08 | 2021-09-17 | 四川轻化工大学 | Yinhong plum fruit wine and brewing method thereof |
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| CN107384692A (en) * | 2017-09-19 | 2017-11-24 | 黄福勇 | A kind of deep working method that fruit drink and fruit wine are prepared by fruit and natural plants fermentation |
| CN107435012A (en) * | 2016-05-26 | 2017-12-05 | 广西凌云县月亮山农业综合开发有限公司 | A kind of production method of OX-heart plum fruit wine |
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| CN101376606A (en) * | 2008-08-22 | 2009-03-04 | 通化市桐英蚯蚓养殖有限公司 | Angleworm bio-fertilizer |
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| CN111961559A (en) * | 2020-10-26 | 2020-11-20 | 烟台云汇智能科技有限公司 | Sterilizing and clarifying method of aged litchi alcoholic beverage |
| CN111961559B (en) * | 2020-10-26 | 2021-01-05 | 烟台云汇智能科技有限公司 | Sterilizing and clarifying method of aged litchi alcoholic beverage |
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| WO2022083804A3 (en) * | 2021-04-08 | 2022-06-02 | 四川轻化工大学 | Yinhong plum wine and production method therefor |
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