CN109735408A - A kind of cereal mulse and preparation method thereof - Google Patents
A kind of cereal mulse and preparation method thereof Download PDFInfo
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- CN109735408A CN109735408A CN201910183613.6A CN201910183613A CN109735408A CN 109735408 A CN109735408 A CN 109735408A CN 201910183613 A CN201910183613 A CN 201910183613A CN 109735408 A CN109735408 A CN 109735408A
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- cereal
- mulse
- honey
- frying
- fermentation
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 59
- 235000012907 honey Nutrition 0.000 claims abstract description 54
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 239000006228 supernatant Substances 0.000 claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000009928 pasteurization Methods 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 239000004576 sand Substances 0.000 claims description 17
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- 240000006162 Chenopodium quinoa Species 0.000 claims description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000007319 Avena orientalis Nutrition 0.000 claims description 3
- 241000209763 Avena sativa Species 0.000 claims description 3
- 235000007558 Avena sp Nutrition 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000014101 wine Nutrition 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 241000209219 Hordeum Species 0.000 description 14
- 241000219051 Fagopyrum Species 0.000 description 12
- 239000012752 auxiliary agent Substances 0.000 description 3
- 235000017784 Mespilus germanica Nutrition 0.000 description 2
- 244000182216 Mimusops elengi Species 0.000 description 2
- 235000000560 Mimusops elengi Nutrition 0.000 description 2
- 235000007837 Vangueria infausta Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019988 mead Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to brewing technical fields, and in particular to a kind of cereal mulse and preparation method thereof.A kind of cereal mulse, is made of raw material from the following weight: 1000~3000 parts of honey, 200~500 parts of frying cereal, 2000~6000 parts of pure water, 0.2~0.6 part of thermotolerant ethanol fermentation yeast, 0.3~0.7 part of nutritional auxiliary.Preparation method: honey is weighed by formula, dissolved in purified water is added；Add pure water to dilute honey solution, pol is made to reach 20~23 ° of Bx；It mixes up in the honey solution of pol and activated thermotolerant ethanol fermentation yeast and nutritional auxiliary fermentation is added by formula；When 15~18 ° of Bx of pol, the good cereal of frying is added；S5 continues to ferment after the good cereal of frying is added, and fermentation time is 7~14d；Solid object amount drops to 7.2~9.3 ° of Bx, stops fermentation, separates supernatant；Supernatant pasteurization, up to cereal mulse after filtering.Advantages of the present invention fermentation raw material is simple, simple for process；Wine body is plentiful, and Gu Xiang, burnt odor and honey fragrance are coordinated；Without using additive, natural, green, health.
Description
Technical field
The present invention relates to brewing technical fields, and in particular to a kind of cereal mulse and preparation method thereof.
Background technique
Wine is that people's work contacts, emotion communication, emotional affection performance, leisure enjoyment etc. are common as the mental attributes consumer goods
Carrier, excessive consumption of alcohol phenomenon often has in actual life.With the transformation of concept of health, very big change also is had occurred in drinking concept
Become.At present drink Low-alcohol, health trend become more and more popular.Hydromel has nearly cultural deposits in 3000, in addition wine body
With nutritive body-building, the effect of nourishing and body-strengthening, health and beauty, anti-aging, the increasingly favor by numerous consumers.
Current honey wine product can be roughly divided into two classes, and one kind is honey direct fermentation, inoculation fermentation after honey sterilizing
Hydromel is made after alcohol, distillation or filtering.This kind of wine wine body is thin, and fragrance is single.Another kind of is honey mixed fruit, medium-height grass
The raw materials mixed fermentation such as medicine, this kind of liquor raw material is complicated, and complex process masks the fragrance of honey.
Summary of the invention
The purpose of the present invention is to provide a kind of using frying cereal and honey as the method for fermenting raw materials wine, utilizes this method
The mulse wine body of preparation is plentiful, and Gu Xiang, burnt odor and honey fragrance are coordinated.
The technical scheme to solve the above technical problems is that
A kind of cereal mulse, is made of raw material from the following weight: 1000~3000 parts of honey, frying cereal 200~500
Part, 2000~6000 parts of pure water, 0.2~0.6 part of thermotolerant ethanol fermentation yeast, 0.3~0.7 part of nutritional auxiliary.
The present invention also provides a kind of preparation methods of cereal mulse.
A kind of cereal mulse, is prepared by following methods:
S1 weighs honey by formula, dissolved in purified water is added；
S2 adds pure water to dilute honey solution, and pol is made to reach 20~23 ° of Bx；
S3 is mixed up in the honey solution of pol and activated thermotolerant ethanol fermentation yeast and nutritional auxiliary fermentation is added by formula；
When 15~18 ° of Bx of S4 pol, the good cereal of frying is added；
S5 continues to ferment after the good cereal of frying is added, and fermentation time is 7~14d；Solid object amount drops to 7.2~9.3 °
Bx stops fermentation, separates supernatant；
S6 supernatant pasteurization, 60~72 DEG C of sterilising temp, up to cereal honey after 15~25min of sterilization time, filtering
Wine.
Further, the honey is medlar honey.
Further, the cereal is highland barley or wheat or barley or oat or one of quinoa or buckwheat or more
Kind.
Further, the frying cereal the preparation method comprises the following steps: S501 will need the cereal of frying to clean, drain the water
Point；Fine sand/salt fines are poured into S502 container to pave, are heated to 120~170 DEG C, clean cereal stir-frying is added, and cereal expansion is quick-fried
After opening, cereal and fine sand/salt fines are separated；Frying cereal after S503 separation is sealed.
Further, the cereal is cleaned drain the water after be added in 120~170 DEG C of fine sand/salt fines and stir-fry immediately.
Further, the cereal frying container is pan；Fine sand/salt fines are at least paved with the bottom of a pan.
Further, 18~25 DEG C of the S3 step fermentation temperature；The fermentation of S5 step is anaerobic fermentation, fermentation temperature 22
~26 DEG C.
Further, 15~22 DEG C of pure water of S1 step dissolution honey.
Further, the S3 step further includes adjusting pH3.5~5.5 of honey solution.
Cereal mulse provided by the invention, raw material is simple, inoculation fermentation after first melting honey, then adds the good paddy of frying
Object carries out secondary fermentation, ferments thoroughly in honey with the sugar in cereal, had not only maintained the nutritional ingredient of honey and cereal, but also reach
The effect for having arrived hypoglycemic has highlighted natural hydromel, green, the feature of health.
Cereal mulse provided by the invention will be added in Mel fermented liquid, after being not only able to satisfy microorganism after cereal frying
The nutrition of phase fermentation, while the special paddy fragrance and burnt odor taste of frying cereal are provided for mulse.Wine body note gas is enriched, can also be changed
The thin defect of the kind independent fermented wine body of honey.
Cereal mulse provided by the invention, when cereal frying, using fine sand/salt fines as medium, cereal is heated evenly, and is not easy coke
Paste；Cereal leaching rate and microorganism utilization rate after popping is expanded to significantly improve；Without broken after cereal frying, reduction later period mistake
Filter and clear difficulty.After cereal frying, completely cuts off air immediately and be sealed, prevent from contacting with oxygen and generating undesirable oxidation
Smell.
Compared with prior art, cereal mulse provided by the invention and preparation method thereof has the advantages that
(1) fermentation raw material is simple, simple for process.
(2) wine body is plentiful, and Gu Xiang, burnt odor and honey fragrance are coordinated.
(3) additive, natural, green, health are not used.
Specific embodiment
A kind of cereal mulse, is made of raw material from the following weight: 1000~3000 parts of honey, frying cereal 200~500
Part, 2000~6000 parts of pure water, 0.2~0.6 part of thermotolerant ethanol fermentation yeast, 0.3~0.7 part of nutritional auxiliary.
The present invention also provides a kind of preparation methods of cereal mulse.
A kind of cereal mulse, is prepared by following methods:
S1 weighs honey by formula, dissolved in purified water is added；
S2 adds pure water to dilute honey solution, and pol is made to reach 20~23 ° of Bx；
S3 is mixed up in the honey solution of pol and activated thermotolerant ethanol fermentation yeast and nutritional auxiliary fermentation is added by formula；
When 15~18 ° of Bx of S4 pol, the good cereal of frying is added；
S5 continues to ferment after the good cereal of frying is added, and fermentation time is 7~14d；Solid object amount drops to 7.2~9.3 °
Bx stops fermentation, separates supernatant；
S6 supernatant pasteurization, 60~72 DEG C of sterilising temp, up to cereal honey after 15~25min of sterilization time, filtering
Wine.
Further, the honey is medlar honey.
Further, the cereal is highland barley or wheat or barley or oat or one of quinoa or buckwheat or more
Kind.
Further, the frying cereal the preparation method comprises the following steps: S501 will need the cereal of frying to clean, drain the water
Point；Fine sand/salt fines are poured into S502 container to pave, are heated to 120~170 DEG C, clean cereal stir-frying is added, and cereal expansion is quick-fried
After opening, cereal and fine sand/salt fines are separated；Frying cereal after S503 separation is sealed.
Further, the cereal is cleaned drain the water after be added in 120~170 DEG C of fine sand/salt fines and stir-fry immediately.
Further, the cereal frying container is pan；Fine sand/salt fines are at least paved with the bottom of a pan.
Further, 18~25 DEG C of the S3 step fermentation temperature；The fermentation of S5 step is anaerobic fermentation, fermentation temperature 22
~26 DEG C.
Further, 15~22 DEG C of pure water of S1 step dissolution honey.
Further, the S3 step further includes adjusting pH3.5~5.5 of honey solution.
Embodiment 1
A kind of cereal mulse, is prepared from the following raw materials: honey 1000kg, frying highland barley 500kg, pure water 4000kg, resistance to
Thermotolerant yeast 0.2kg, nutritional auxiliary 0.3kg.
Embodiment 2
A kind of cereal mulse, is made of raw material from the following weight: honey 3000kg, frying wheat 200kg, pure water
6000kg, thermotolerant ethanol fermentation yeast 0.6kg, nutritional auxiliary 0.7kg.
Embodiment 3
A kind of cereal mulse, is made of raw material from the following weight: honey 2000kg, the quinoa of frying and buckwheat 1:1 are mixed
Close object 400kg, pure water 5000kg, thermotolerant ethanol fermentation yeast 0.4kg, nutritional auxiliary 0.5kg.
Embodiment 4
A kind of cereal mulse, is prepared by following methods:
The dissolved in purified water that S1 is formulated by embodiment 1 and weighs honey, is added 15 DEG C；
S2 adds pure water to dilute honey solution, and pol is made to reach 20 ° of Bx；
After the honey solution that S3 mixes up pol adjusts pH3.5, activated thermotolerant ethanol fermentation yeast and battalion is added by formula
It supports auxiliary agent to ferment, 25 DEG C of fermentation temperature；
When 15 ° of Bx of S4 pol, the good highland barley of frying is added.
Frying highland barley the preparation method comprises the following steps: S501 will need the highland barley of frying to clean, drain away the water；S502 salt fines are paved with flat
The bottom pot the bottom of a pan, is heated to 120 DEG C, and clean highland barley stir-frying is added and separates highland barley and salt fines after highland barley expansion pops；S503 points
Highland barley from after is sealed.
S5, which is added after the good highland barley of frying, continues anaerobic fermentation, and 22 DEG C of fermentation temperature, fermentation time 14d；Solid object amount
7.2 ° of Bx are dropped to, fermentation is stopped, separating supernatant；
S6 supernatant pasteurization, 60 DEG C of sterilising temp, up to highland barley mulse after sterilization time 25min, filtering.
Embodiment 5
A kind of cereal mulse, is prepared by following methods:
The dissolved in purified water that S1 is formulated by embodiment 2 and weighs honey, is added 22 DEG C；
S2 adds pure water to dilute honey solution, and pol is made to reach 22 ° of Bx；
After the honey solution that S3 mixes up pol adjusts pH4.5, activated thermotolerant ethanol fermentation yeast and battalion is added by formula
It supports auxiliary agent to ferment, 22 DEG C of fermentation temperature；
When 17 ° of Bx of S4 pol, the good wheat of frying is added.
Frying wheat the preparation method comprises the following steps: S501 will need the wheat of frying to clean, drain away the water；S502 fine sand is paved with flat
The bottom pot the bottom of a pan, is heated to 150 DEG C, and clean wheat stir-frying, after wheat expansion pops, separation wheat and fine sand is added；S503 points
Frying wheat from after is sealed.
S5, which is added after the good wheat of frying, continues anaerobic fermentation, and 24 DEG C of fermentation temperature, fermentation time 10d；Solid object amount
8.3 ° of Bx are dropped to, fermentation is stopped, separating supernatant；
S6 supernatant pasteurization, 72 DEG C of sterilising temp, up to wheat mulse after sterilization time 15min, filtering.
Embodiment 6
A kind of cereal mulse, is prepared by following methods:
The dissolved in purified water that S1 is formulated by embodiment 3 and weighs honey, is added 22 DEG C；
S2 adds pure water to dilute honey solution, and pol is made to reach 23 ° of Bx；
After the honey solution that S3 mixes up pol adjusts pH5.5, activated thermotolerant ethanol fermentation yeast and battalion is added by formula
It supports auxiliary agent to ferment, 18 DEG C of fermentation temperature；
When 18 ° of Bx of S4 pol, frying good quinoa and buckwheat 1:1 mixture is added.
Frying quinoa and buckwheat the preparation method comprises the following steps: the quinoa for needing frying and buckwheat are cleaned, are drained away the water by S501；
S502 fine sand powder is paved with the pan the bottom of a pan, is heated to 170 DEG C, and clean quinoa and buckwheat stir-frying, quinoa and buckwheat expansion is added
After popping, separation quinoa, buckwheat and fine sand；Quinoa and buckwheat after S503 separation are sealed.
S5, which is added after the good quinoa and buckwheat of frying, continues anaerobic fermentation, and 26 DEG C of fermentation temperature, fermentation time 7d；Solid
Object amount drops to 9.3 ° of Bx, stops fermentation, separates supernatant；
S6 supernatant pasteurization, 65 DEG C of sterilising temp, up to quinoa buckwheat mulse after sterilization time 20min, filtering.
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case where shield, can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention to it is various can
No further explanation will be given for the combination of energy.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (10)
1. a kind of cereal mulse, which is characterized in that the cereal mulse is made of raw material from the following weight: honey 1000~
3000 parts, 200~500 parts of frying cereal, 2000~6000 parts of pure water, 0.2~0.6 part of thermotolerant ethanol fermentation yeast, nutrition helps
0.3~0.7 part of agent.
2. a kind of cereal mulse according to claim 1, it is characterised in that: the cereal mulse is by following methods system
It is standby:
S1 weighs honey by formula, dissolved in purified water is added；
S2 adds pure water to dilute honey solution, and pol is made to reach 20~23 ° of Bx；
S3 is mixed up in the honey solution of pol and activated thermotolerant ethanol fermentation yeast and nutritional auxiliary fermentation is added by formula；
When 15~18 ° of Bx of S4 pol, the good cereal of frying is added；
S5 continues to ferment after the good cereal of frying is added, and fermentation time is 7~14d；Solid object amount drops to 7.2~9.3 ° of Bx, stops
It only ferments, separates supernatant；
S6 supernatant pasteurization, 60~72 DEG C of sterilising temp, up to cereal mulse after 15~25min of sterilization time, filtering.
3. a kind of cereal mulse according to any one of claims 1 or 2, it is characterised in that: the honey is fructus lycii
Honey.
4. a kind of cereal mulse according to any one of claims 1 or 2, it is characterised in that: the cereal is highland barley
Or wheat or barley or oat or one of quinoa or buckwheat or a variety of.
5. a kind of cereal mulse according to any one of claims 1 or 2, it is characterised in that: the frying cereal
The preparation method comprises the following steps:
S501 will need the cereal of frying to clean, drain away the water；
Fine sand/salt fines are poured into S502 container to pave, are heated to 120~170 DEG C, and clean cereal stir-frying, cereal expansion is added
After popping, cereal and fine sand/salt fines are separated；
Frying cereal after S503 separation is sealed.
6. a kind of cereal mulse according to claim 5, it is characterised in that: the cereal is cleaned drain the water after immediately plus
Enter and stir-fries in 120~170 DEG C of fine sand/salt fines.
7. a kind of cereal mulse according to claim 5, it is characterised in that: the cereal frying container is pan；
Fine sand/salt fines are at least paved with the bottom of a pan.
8. a kind of cereal mulse according to claim 1, it is characterised in that: the S3 step fermentation temperature 18~25
℃；S5 step fermentation be anaerobic fermentation, 22~26 DEG C of fermentation temperature.
9. a kind of cereal mulse according to claim 1, it is characterised in that: the pure water of the S1 step dissolution honey
15~22 DEG C.
10. a kind of cereal mulse according to claim 1, it is characterised in that: the S3 step further includes adjusting honey
PH3.5~5.5 of solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910183613.6A CN109735408A (en) | 2019-03-12 | 2019-03-12 | A kind of cereal mulse and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910183613.6A CN109735408A (en) | 2019-03-12 | 2019-03-12 | A kind of cereal mulse and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109735408A true CN109735408A (en) | 2019-05-10 |
Family
ID=66370181
Family Applications (1)
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|---|---|---|---|
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102978075A (en) * | 2012-12-30 | 2013-03-20 | 余云有 | Honey glutinous rice wine |
| CN103695234A (en) * | 2012-09-28 | 2014-04-02 | 武汉万福兴科技有限公司 | Pure mead brewing method |
| CN104130911A (en) * | 2014-06-27 | 2014-11-05 | 苏州颉田农业开发有限公司 | Processing technology for weight-reducing tea-scented rice wine |
| CN107083301A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | A kind of hydromel of pure fermented honey |
| CN109294797A (en) * | 2018-11-30 | 2019-02-01 | 兴仁义丰薄壳核桃科技有限公司 | A kind of bitter buckwheat wine and preparation method thereof |
-
2019
- 2019-03-12 CN CN201910183613.6A patent/CN109735408A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695234A (en) * | 2012-09-28 | 2014-04-02 | 武汉万福兴科技有限公司 | Pure mead brewing method |
| CN102978075A (en) * | 2012-12-30 | 2013-03-20 | 余云有 | Honey glutinous rice wine |
| CN104130911A (en) * | 2014-06-27 | 2014-11-05 | 苏州颉田农业开发有限公司 | Processing technology for weight-reducing tea-scented rice wine |
| CN107083301A (en) * | 2017-06-27 | 2017-08-22 | 青川县川申农特产开发有限公司 | A kind of hydromel of pure fermented honey |
| CN109294797A (en) * | 2018-11-30 | 2019-02-01 | 兴仁义丰薄壳核桃科技有限公司 | A kind of bitter buckwheat wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 翟焕荣: "《帮你做家务》", 30 September 1992, 河北科学技术出版社 * |
| 赵宝丰等: "《碳酸饮料 发酵饮料制品410例》", 31 December 2003, 科学技术文献出版社 * |
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Application publication date: 20190510 |