CN109837190A - A kind of presetting cocktail of green plum and preparation method thereof - Google Patents
A kind of presetting cocktail of green plum and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to food manufacture fields, disclose a kind of presetting cocktail of green plum, it is modulated by green plum impregnating liquor, cider, peach juice, orange juice and soda water, in terms of concentration of volume percent, green plum impregnating liquor 16~25%, cider 8~10%, peach juice 8~10%, orange juice 3~5%, soda water 50~65%；Wherein, cider is after freezing at 0~-4 DEG C after being squeezed the juice as apple obtained by membrane filtration；Peach juice be after being squeezed the juice as peach at 0~-4 DEG C freeze after filtering obtained by；Orange juice be after being squeezed the juice as orange at 0~-4 DEG C freeze after filtering obtained by.Freezing and filtering is carried out after juice extracting of the present invention can effectively reduce pulp precipitating, improve the transparency of wine, wine body can also be allowed more stable, extend the holding time；Tart flavour and the dense vinosity of cider, peach juice, orange juice and the green impregnating liquor script of soda water reconciliation are added in green impregnating liquor, is made unique in taste, the presetting cocktail of the excellent green plum of flavor.
Description
Technical field
The invention belongs to food manufacture field, it is related to a kind of presetting cocktail of green plum and preparation method thereof.
Background technique
Fruit plum (Prunusmlzme Sieb.et Zucc) is also known as green plum, and rosaceae deciduous fruit tree originates in China.Plum fruit
It is full of nutrition, according to analysis, contain carbohydrate 8.51g in every 100g fresh fruit, fatty 2.84g, protein 1.67g and a variety of
Organic acid, carbohydrate, minerals, vitamin etc..Plum fruity acid, should not eat raw, be mostly used in production and processing.Currently, processed goods
It mainly include green gage in syrup, crisp plum, plum embryo, preserved plum, Mei Jingzhi, plum sauce, green liquor etc..
Green liquor is with a long history, cultural connotation is far-reaching.Recorded according to the Three Kingdoms: building peace 5 years, Liu it is standby " learn garden in field perhaps, with for
The stratagem of concealing one's true features ", Cao behaviour invite the allusion of the standby opinion altogether of Liu hero all over the world, green liquor and its " Greengage wine opinion hero " with Greengage wine
Thus history records are seen.Green liquor is one of green plum classics processed goods, have the characteristics that full of nutrition, plum it is aromatic it is strongly fragrant, mellowness is palatable,
Also there is appetizing to promote the production of body fluid, improve stomach, health care, anti-aging, beautifying face and moistering lotion, retain youthful vitality, antibacterial, expelling parasite, resist
The health-care efficacies such as allergy are a kind of good health liquors.
Cocktail is the wine product with imagination and creativity, and various beverage fruits can be arbitrarily added according to personalized preference
Juice modulates personalized wine among base liquor.Currently, making green plum as base liquor using green plum impregnating liquor almost without report
The method of presetting cocktail.
Summary of the invention
The purpose of the present invention is for the tart flavour of green plum impregnating liquor (publication No.: 105062825 A of CN) script and dense
Vinosity uses green plum impregnating liquor as base liquor, the cider of special ratios, peach juice, the blended fruit juice and soda water of orange juice is added
It is reconciled, the tart flavour of improvement green plum impregnating liquor script and dense vinosity are made green both with unique in taste, nutrition and flavor
The presetting cocktail of plum, while keeping the due color of green liquor.
It includes: apple, pears, orange, lemon, grape, peach that inventor, which chooses a variety of Common Fruits, extracts fruit juice: fruit being taken to cut
Block, peeling, is put into juice extractor, squeezes the juice 25 seconds at revolving speed 45000RPM, and obtained fruit juice sealing is placed on refrigerator cold-storage preservation,
It is used after filtering.But find during mixed preparing: pear juice and grape juice sugariness are excessive, mask green plum impregnating liquor originally
Tart flavour；Lemon juice, which is added, then becomes apparent from tart flavour, and acidity is excessively high.Cider sugariness appropriate rightly neutralizes green plum leaching
The original tart flavour of stain wine, the fragrance of peach juice and green plum fragrance perfection mixing, orange juice then plays the role of toning, therefore, using spy
Cider, peach juice, the orange juice green plum impregnating liquor of certainty ratio are reconciled.
The purpose of the present invention is achieved through the following technical solutions:
A kind of presetting cocktail of green plum, it is modulated by green plum impregnating liquor, cider, peach juice, orange juice and soda water,
In terms of concentration of volume percent, in terms of concentration of volume percent, green plum impregnating liquor 16~25%, cider 8~10%, peach juice 8
~10%, orange juice 3~5%, soda water 50~65%.
Preferably, in terms of concentration of volume percent, green plum impregnating liquor 20~25%, cider 8~10%, peach juice 8~
10%, orange juice 4~5%, soda water 55~60%.
It is further preferred that in terms of concentration of volume percent, green plum impregnating liquor 20%, cider 8%, peach juice 8%, orange juice
4%, soda water 60%；
Or green plum impregnating liquor 20%, cider 10%, peach juice 10%, orange juice 5%, soda water 55%；
Or green plum impregnating liquor 25%, cider 8%, peach juice 8%, orange juice 4%, soda water 55%.
The green plum impregnating liquor is included the following steps: according to made from Chinese patent CN 105062825A
(1), green plum is handled: selection Fruit but the green plum for not turning Huang, 20 DEG C of -22 DEG C of storage 20-24h, stalk are non-to rub
Rub cleaning with the hands, naturally dry guarantees that green plum is not damaged；
(2), green plum impregnates: being alternately added green plum and sugar into clean and sterile glass container, wherein the matter of green plum and sugar
Amount guarantees that green plum is sufficiently mixed with sugar than being 2-5:1；45 ° -55 ° of brewing spirit is added into plum sugar mixture, weight is blueness
1-1.2 times of plum；22 DEG C obtain green liquor magma in -24 DEG C of dippings 6-8 months；
(3), green liquor is aged: the green liquor magma that step (2) are obtained is after 10-25 μm of membrane filtration, and 22-25 DEG C
It is closed to seal up for safekeeping 6-7 months；
(4), green liquor dispenses: green liquor of the step (3) after ageing is passed through 40-44kHz, the ultrasound of 380-400W
Wave obtains green plum impregnating liquor after acting on 20-25min；Packing, sealing, 15-20 DEG C is kept in dark place.
Preferably, in step (3), green liquor magma is heat-treated 8- in 120 DEG C of -126 DEG C of progress high-temperature instantaneous after filtering
Closed seal up for safekeeping is carried out after 9s again.
Preferably, in step (4), after carrying out ultrasonic wave effect, then 5-10min is heat-treated at 75-80 DEG C, then divided
Dress.
Apple, peach, the selection of orange are particularly significant, they play important work to sugariness, the acidity of the presetting cocktail of green plum
With.Select crushing juice rate high, content of starch is low, Guo Ge great, hard crisp, sour-sweet apple variety, preferably Fuji apple, Fuji apple's single fruit
70 grams~120 grams are weighed, crushing juice rate is up to 70%~75%, 4~6g/L of malic acid content.Selection pericarp can be taken off, crushing juice rate is high, sugar
Point content is high, the not serious soft Peach cultivars of brown stain in order to be consistent with green liquor base liquor color further select plain boiled pork after juice
Peach cultivars, specifically can choose plain boiled pork Peach cultivars sunshine rain and dew, pulp milky, soft and succulency, and the dense sweet tea of flavor is aromatic solvable
Solid content 11.1% is suitble to squeezed juice.The big seedless, thin skin of selection fruit, color is fresh, the crisp juice of meat is more, fragrant strongly fragrant sweet orange product
Kind, preferably south jiangxi navel orange, orange red bright-coloured, bright and clean beauty, edible rate contain 55% or more fruit juice, meat is tender and crisp, flavor up to 85%
Dense sweet tea fragrance, the dense sweet tea of taste is slightly sour, not only acts as toning effect, and the sugar-acid ratio of cocktail is adjusted and tarts up.Select soda
Water is because soda water belongs to alkalinity, and fruit plum itself is also alkaline fruit, and the two property will not conflict, and can help to adjust together
Human internal environment enhances the effect of product；The clean taste of soda water, it is slightly sweet, it is original effectively to neutralize green plum impregnating liquor
Acerbity improves the flavor of the presetting cocktail of green plum.
The cider is 10~25 μm of membrane filtrations after freezing 10~15 minutes at 0~-4 DEG C after being squeezed the juice by apple
Gained.
The peach juice is 10~25 μm of membrane filtration institutes after freezing 10~15 minutes at 0~-4 DEG C after being squeezed the juice by peach
?.
The orange juice is 10~25 μm of membrane filtration institutes after freezing 10~15 minutes at 0~-4 DEG C after being squeezed the juice by orange
?.
It is a further object to provide a kind of production methods of the presetting cocktail of green plum, include the following steps:
The preparation of step (1), fruit juice: 10~25 μm of filter membranes after being freezed 10~15 minutes at 0~-4 DEG C after apple juicing
Cider is obtained by filtration；10~25 μm of membrane filtrations obtain peach juice after freezing 10~15 minutes at 0~-4 DEG C after peach juicing；Orange
10~25 μm of membrane filtrations obtain orange juice after freezing 10~15 minutes at 0~-4 DEG C after son juicing；
The presetting cocktail preparation of step (2), green plum: soda water is added into green plum impregnating liquor, mixes, sequentially adds apple
Fruit juice, peach juice, orange juice uniformly mix, and filtering, high-temperature instantaneous heat treated sterilization is to get the presetting cocktail of green plum.
In step (1), mature, fresh apple is chosen, is cleaned up, stalk, be put into juice extractor, squeezed the juice 15~25 seconds,
It is freezed 10~15 minutes after obtained cider sealing in 0~-4 DEG C, 10~25 μm of membrane filtrations obtain cider, set
It is saved at 5~10 DEG C, it is spare.
Soft peach is chosen, clean and is enucleated, juice extractor is put into, is squeezed the juice 15~25 seconds, in 0~-4 after obtained peach juice sealing
DEG C freezing 10~15 minutes, 10~25 μm of membrane filtrations obtain peach juice, place it at 5~10 DEG C and save, spare.
Orange is cleaned up, stripping and slicing, peeling is put into juice extractor, squeezes the juice 15~25 seconds, cold in 0~-4 DEG C after orange juice sealing
Freeze 10~15 minutes, 10~25 μm of membrane filtrations obtain orange juice, place it at 5~10 DEG C and save, spare.
The revolving speed of juice extractor is 45000RPM, can smash completely pulp under this revolving speed, flow completely out juice, and fruit
The size of meat can be just filtered, without leaving solid residue.Squeeze the juice using the revolving speed best, it is also contemplated that
It is appropriate to reduce revolving speed, but the quality of final products is slightly influenced.
It is further preferred that apple, peach, orange are squeezed the juice, the time is 15s.
Preferably, the cider after freezing, peach juice, orange juice are respectively through 10 μm of membrane filtrations, then are placed at 5~10 DEG C and protect
It deposits.
The effect of freezing: fruit juice, which carries out freezing processing, can change the property of colloid, make to form precipitating when thawing, misty
It is easy to clarify after muddy cider is chilled, orange juice and pear juice also have same situation.Filtering can be effective after fruit juice freezing
Pulp precipitating is reduced, the transparency of wine is improved, wine body can also be made more stable, extends the holding time.
In step (2), orange juice is more sticky, in being eventually adding, to mix well.The mixed uniformly presetting chicken of green liquor
Tail wine passes through 10 μm of membrane filtrations.
The temperature of the high-temperature instantaneous heat treatment is 120 DEG C~126 DEG C, and the processing time is 8~9 seconds.
The presetting cocktail of green liquor after high-temperature instantaneous is heat-treated is closed to be sealed up for safekeeping or directly drinks.
Beneficial effects of the present invention:
Green plum impregnating liquor contains a variety of acidic materials of green plum, and taste meta-acid uses green plum impregnating liquor as base liquor, in base liquor
In be suitably added the cider, peach juice, orange juice of the inclined sweet tea of taste, improve the sugar-acid ratio of cocktail, comply with public taste, fit
More people are closed to drink.But sugar-acid ratio is unsuitable excessively high, and the excessively high preservation for being unfavorable for wine product of sugar, sugar is bacterial reproduction growing nutrient
Substance, it is sour then bacterial growth can be effectively suppressed, suitable sugar-acid ratio is obtained by controlling each raw material proportioning, is not only suitable for cocktail
Preservation, while there is good flavor.High-temperature instantaneous heat treatment can remove the thermally labile component in cocktail, and effectively
It kills microorganism and extends the fresh keeping time of wine to guarantee the stability of wine.
Cider, peach juice, orange juice and the mild soda water of taste, chicken tail obtained is added in the present invention in green plum impregnating liquor
Wine taste is sour-sweet all to be deposited, and cider, peach juice, the fragrance of orange juice are perfectly merged with the fragrance of green plum and aroma, fragrant, phase
It benefits evident, fruity and aroma have good performance, and mouthfeel is excellent, and level is abundant, meet public taste.Simultaneously because green plum
All kinds of acid and vitamin rich in, have good appetite-stimulating health-care health to act in impregnating liquor.
It is clarified after squeezing juice in 0~-4 DEG C of refrigeration freezings in 10~15 minutes, thus it is possible to vary the property of colloid makes thawing
When form precipitating, precipitating is easier to remove, to improve the transparency of the cocktail of modulation so that wine body is limpid, transparent, color
More floridity.
Specific embodiment
Below with reference to embodiment, the present invention will be further described, and the experiment side of actual conditions is not specified in the following example
Method, usually according to the known approaches of this field.
Green plum impregnating liquor used in the examples is made according to 105062825 A embodiment of Chinese patent CN, 2 method:
(1), it selects Fruit but does not turn yellow to use tooth without puckery green plum (Suzhou Western Hills fruit plum) 1kg, 22 DEG C of storage 20h
Careful stalk (fruit can't be staved) is signed, cleans up and (cannot rub), naturally dry guarantees that green plum is not damaged；
(2), naturally dry after glass container disinfection and sterilization；Green plum and ice are alternately added into clean and sterile glass container
Sugar, wherein sugared quality is 200g, and not timing carefully shakes lower glass container during the addition process, guarantees that green plum and sugar are abundant
Mixing；55 ° of brewing spirit (WuLiangye Group Co., Ltd) is added into plum sugar mixture, weight is 1 times of green plum；24℃
Impregnate 6 months acquisition green liquor magma；
(3), green liquor is aged: for the green liquor magma that step (2) are obtained after 10 μm of membrane filtrations, 22-25 DEG C close
It closes and seals up for safekeeping 6-7 months；
(4), green liquor dispenses: green liquor of the step (3) after ageing being passed through 40kHz, the ultrasonic wave of 400W acts on
Green plum impregnating liquor is obtained after 20min after 75 DEG C of heat treatment 5min；Packing, sealing, 15-20 DEG C is kept in dark place.
Embodiment 1
(1), the preparation of fruit juice
Selection maturation, fresh red fuji apple, are cleaned up, stalk, juice extractor are added, in revolving speed 45000RPM
Lower juicing 25 seconds, obtained cider sealing are placed in refrigerator, freeze 10 minutes at 0~-4 DEG C, by 10 μm of membrane filtrations, obtain
Cider.
Soft peach (kind be sunshine rain and dew) is chosen, cleans and is enucleated, be put into juice extractor, squeezes the juice 25 at revolving speed 45000RPM
Second, obtained peach juice sealing is placed on refrigerator, freezes 10 minutes at 0~-4 DEG C, by 10 μm of membrane filtrations, obtains peach juice.
Orange (south jiangxi navel orange) is cleaned up, stripping and slicing, removes the peel, is put into juice extractor, squeeze the juice 25 at revolving speed 45000RPM
Second, obtained orange juice sealing is placed on refrigerator, freezes 10 minutes at 0~-4 DEG C, by 10 μm of membrane filtrations, obtains orange juice.
(2), the presetting cocktail preparation of green plum
According to concentration of volume percent meter, green plum impregnating liquor 20%, cider 8%, peach juice 8%, orange juice 4%, soda are taken
Water 60%；Soda water is added into green plum impregnating liquor first, sequentially adds cider, peach juice, orange juice, uniformly mixes, passes through
10 μm of membrane filtrations handle (temperature of high-temperature instantaneous processing is 120 DEG C, and the processing time is 8s) sterilizing using high-temperature instantaneous, i.e.,
Obtain the presetting cocktail of green plum.
Embodiment 2
(1), the preparation of fruit juice
Cider, peach juice and orange juice are the same as embodiment 1.
(2), the presetting cocktail preparation of green plum
According to concentration of volume percent meter, green plum impregnating liquor 20%, cider 10%, peach juice 10%, orange juice 5%, Soviet Union are taken
Fetch water 55%；Soda water is added into green plum impregnating liquor first, sequentially adds cider, peach juice, orange juice, uniformly mixes, warp
10 μm of membrane filtrations are crossed, handle (temperature of high-temperature instantaneous processing is 120 DEG C, and the processing time is 8s) sterilizing using high-temperature instantaneous,
Up to the presetting cocktail of green plum.
Embodiment 3
(1), the preparation of fruit juice
Cider, peach juice and orange juice are the same as embodiment 1.
(2), the presetting cocktail preparation of green plum
According to concentration of volume percent meter, green plum impregnating liquor 25%, cider 8%, peach juice 8%, orange juice 4%, soda are taken
Water 55%；Soda water is added into green plum impregnating liquor first, sequentially adds cider, peach juice, orange juice, uniformly mixes, passes through
10 μm of membrane filtrations handle (temperature of high-temperature instantaneous processing is 120 DEG C, and the processing time is 8s) sterilizing using high-temperature instantaneous, i.e.,
Obtain the presetting cocktail of green plum.
Comparative example 1
According to the preparation method of embodiment 1, orange juice is not added, cider, peach juice respectively add 10%.
Comparative example 2
According to the preparation method of embodiment 1, cider is not added, peach juice, orange juice respectively add 10%.
Comparative example 3
According to the preparation method of embodiment 1, peach juice is not added, cider, orange juice respectively add 10%.
Comparative example 4
Fruit juice is not placed in refrigerator freezing 10 minutes according to the preparation method of embodiment 1, but in obtaining fruit, but
10 μm of membrane filtration is directly over after juicing.Specifically:
(1), the preparation of fruit juice
Selection maturation, fresh red fuji apple, are cleaned up, stalk, juice extractor are added, in revolving speed 45000RPM
Lower juicing 25 seconds, by 10 μm of membrane filtrations, obtains cider.
Soft peach (kind be sunshine rain and dew) is chosen, cleans and is enucleated, be put into juice extractor, squeezes the juice 25 at revolving speed 45000RPM
Second, by 10 μm of membrane filtrations, obtain peach juice.
Orange is cleaned up, stripping and slicing, removes the peel, be put into juice extractor, squeeze the juice 25 seconds at revolving speed 45000RPM, by 10 μm
Membrane filtration obtains orange juice.
(2), the presetting cocktail preparation of green plum
According to concentration of volume percent meter, green plum impregnating liquor 20%, cider 8%, peach juice 8%, orange juice 4%, soda are taken
Water 60%；Soda water is added into green plum impregnating liquor first, sequentially adds cider, peach juice, orange juice, uniformly mixes, passes through
10 μm of membrane filtrations handle (temperature of high-temperature instantaneous processing is 120 DEG C, and the processing time is 8s) sterilizing using high-temperature instantaneous, i.e.,
Obtain the presetting cocktail of green plum.
10 liquor assessment professionals are selected, according to the usual sensory evaluation index (table 1) of green liquor, to embodiment 1,2, comparison
The presetting cocktail overall quality of green plum made from example 1,2,3,4 is evaluated, the presetting cocktail sensory evaluation of green plum such as table 2.
Table 1: green liquor sensory evaluation index
Table 2: the presetting cocktail sensory evaluation of green plum
Claims (10)
1. a kind of presetting cocktail of green plum, it is characterised in that it is by green plum impregnating liquor, cider, peach juice, orange juice and soda water
It modulates, in terms of concentration of volume percent, green plum impregnating liquor 16~25%, cider 8~10%, peach juice 8~10%, orange juice
3~5%, soda water 50~65%.
2. the presetting cocktail of green plum according to claim 1, it is characterised in that in terms of concentration of volume percent, green plum dipping
Wine 20~25%, cider 8~10%, peach juice 8~10%, orange juice 4~5%, soda water 55~60%.
3. the presetting cocktail of green plum according to claim 1 or 2, it is characterised in that the green plum impregnating liquor is by following
Made from method, include the following steps:
(1), green plum is handled: selection Fruit but the green plum for not turning Huang, 20 DEG C of -22 DEG C of storage 20-24h, stalk, and non-rubbing is clear
It washes, naturally dry, guarantees that green plum is not damaged；
(2), green plum impregnates: being alternately added green plum and sugar into clean and sterile glass container, wherein the mass ratio of green plum and sugar
For 2-5:1, guarantee that green plum is sufficiently mixed with sugar；45 ° -55 ° of brewing spirit is added into plum sugar mixture, weight is green plum
1-1.2 again；22 DEG C obtain green liquor magma in -24 DEG C of dippings 6-8 months；
(3), green liquor is aged: for the green liquor magma that step (2) are obtained after 10-25 μm of membrane filtration, 22-25 DEG C closed
It seals up for safekeeping 6-7 months；
(4), green liquor dispenses: green liquor of the step (3) after ageing being passed through 40-44kHz, the ultrasonic wave of 380-400W is made
With acquisition green plum impregnating liquor after 20-25min；Packing, sealing, 15-20 DEG C is kept in dark place.
4. the presetting cocktail of green plum according to claim 1 or 2, it is characterised in that the cider is squeezed the juice by apple
After being freezed 10~15 minutes at 0~-4 DEG C afterwards obtained by 10~25 μm of membrane filtrations；The peach juice is after being squeezed the juice by peach 0
After being freezed 10~15 minutes at~-4 DEG C obtained by 10~25 μm of membrane filtrations；The orange juice is after being squeezed the juice by orange 0~-4
After being freezed 10~15 minutes at DEG C obtained by 10~25 μm of membrane filtrations.
5. the presetting cocktail of green plum according to claim 4, it is characterised in that apple, peach, orange are respectively adopted revolving speed and are
The juice extractor of 45000RPM is squeezed the juice.
6. the presetting cocktail of green plum according to claim 4, it is characterised in that 70 grams~120 grams of single fruit weight of apple selection,
Kind of the crushing juice rate up to 70%~75%, 4~6g/L of malic acid content；Peach selects soft Peach cultivars.
7. the production method of the presetting cocktail of green plum described in claim 1, characterized by comprising:
The preparation of step (1), fruit juice: 10~25 μm of membrane filtrations after being freezed 10~15 minutes at 0~-4 DEG C after apple juicing
Obtain cider；10~25 μm of membrane filtrations obtain peach juice after freezing 10~15 minutes at 0~-4 DEG C after peach juicing；Orange is squeezed
10~25 μm of membrane filtrations obtain orange juice after freezing 10~15 minutes at 0~-4 DEG C after juice；
The presetting cocktail preparation of step (2), green plum: soda water is added into green plum impregnating liquor, mixes, sequentially adds apple
Juice, peach juice, orange juice uniformly mix, and filtering, high-temperature instantaneous heat treated sterilization is to get the presetting cocktail of green plum.
8. the production method of the presetting cocktail of green plum according to claim 7, it is characterised in that: in step (1), juicing is adopted
The revolving speed of juice extractor is 45000RPM.
9. the production method of the presetting cocktail of green plum according to claim 7, it is characterised in that the high-temperature instantaneous heat
The temperature of processing is 120 DEG C~126 DEG C, and the processing time is 8~9 seconds.
10. the production method of the presetting cocktail of green plum according to claim 7, it is characterised in that by high-temperature instantaneous heat
The presetting cocktail of green liquor after reason is closed to be sealed up for safekeeping or directly drinks.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113789247A (en) * | 2021-08-27 | 2021-12-14 | 广东仙津保健饮料食品有限公司 | Fruity soda wine beverage and preparation process thereof |
| CN115678729A (en) * | 2022-11-23 | 2023-02-03 | 甘洛大凉山荞升酒业有限责任公司 | Tartary buckwheat wine with cough relieving, phlegm eliminating and health preserving effects and preparation process thereof |
| WO2024061381A1 (en) * | 2022-09-20 | 2024-03-28 | 华南理工大学 | Soaking-type green plum wine and production method with high-voltage pulse electric field-combined ultrasonic-assisted soaking |
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| CN113789247A (en) * | 2021-08-27 | 2021-12-14 | 广东仙津保健饮料食品有限公司 | Fruity soda wine beverage and preparation process thereof |
| WO2024061381A1 (en) * | 2022-09-20 | 2024-03-28 | 华南理工大学 | Soaking-type green plum wine and production method with high-voltage pulse electric field-combined ultrasonic-assisted soaking |
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