CN110923092A - Preparation method of red date and Chinese wolfberry health wine - Google Patents
Preparation method of red date and Chinese wolfberry health wine Download PDFInfo
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Abstract
The invention discloses a preparation method of red jujube and wolfberry health wine, which takes red jujube and wolfberry as raw materials, takes ZGJ-1 strain (ZL201210561882. X) optimized by ultraviolet mutagenesis improvement as a fermentation strain, carries out full juice fermentation, and prepares high-quality medlar and red jujube health wine by matching with optimized fermentation process parameters. The health wine has the following components: low alcohol content, high nutrition, good taste, high content of effective active ingredients and the like. The improved patent strain ZGJ-1 has strong fermentation capacity, good fermentation characteristic, good quality of the fermented fruit wine, clear and transparent wine body, brownish red color and has the typical flavor of red dates and medlar. The red date and Chinese wolfberry health care wine brewed by using the improved patent strain ZGJ-1 has good quality and remarkable health care function, and shows good utilization potential. The invention opens a rich way for fruit growers in the deep processing of red dates and the like.
Description
The technical field is as follows:
the invention relates to a process research and development of high-quality red date and Chinese wolfberry health care wine, and belongs to the fields of bioengineering and food science.
Technical background:
china is the biggest world producing country of vegetables and fruits, and the deep processing industry of vegetables and fruits is always very weak. The low-alcohol beverage wine prepared by fermenting vegetables and fruits is rich in sugar, organic acid, esters and various vitamins, and also contains rich SOD with the function of enhancing immunity. The main component of vegetable and fruit juice is sugar, and the yeast is fermented by using sugar as a substrate to generate alcohol and a certain amount of fragrant substances. Therefore, the yeast strain with excellent performance is one of the key factors for brewing the fruit wine, and the taste and the flavor of the brewed fruit wine are directly influenced by the quality of the yeast strain, so that the quality of the fruit wine is determined.
The red dates listed as one of five fruits since ancient times have long been accepted by people for health care value. The red dates have high vitamin content, the disease recovery speed of patients who continuously eat red dates is three times faster than that of patients who simply eat vitamin medicaments, and the red dates also have the effects of tonifying spleen and stomach, benefiting qi and nourishing blood and moderating drug property.
The medlar has more health care effects, and modern medical researches believe that the medlar contains abundant carotene, multiple vitamins, calcium, iron and other nutrient substances which can promote eyes, has the effect of improving eyesight, and also has various effects of improving immunity, preventing cancers, resisting fatigue, enhancing memory, enhancing human hematopoietic function, delaying senility and the like.
The traditional medlar wine preparation method is to directly soak medlar and white spirit, but the wine is not full, the taste is light, the transparency is poor, the effective components in medlar can not be fully utilized, and the functional nutrient components in medlar such as polysaccharide, carotenoid and the like are difficult to dissolve in the wine and can not be absorbed by human body.
In recent years, researches have been made on the wine making by fermenting medlar, such as ZL 02142889.1 'medlar wine production method' disclosed by Chinese patent office, which uses crushed fresh medlar as a raw material, firstly, the medlar is fermented by BM45 yeast to obtain fermented wine, and then, the dried medlar, red jujube and liquorice are mixed with water to extract refined extract; and finally, mixing and blending the medlar fermented wine and the extracted refined extract, carrying out heat treatment, standing and ageing to obtain a finished product of the red jujube medlar wine. It belongs to a typical preparation process, and does not show the characteristic of excellent quality of the brewing strain in the aspects of wine production color, effective active ingredient content in the wine production, fermentation speed and the like.
How to further improve the color and luster of the red jujube medlar wine, improve the content of effective active ingredients and increase the health care effect is an urgent need to solve the production process problem. The invention takes the commercial Chinese dates and Chinese wolfberries as raw materials, takes the fermentation capacity and the quality of fermented wine as indexes, and carries out full-juice fermentation by using ZGJ-1 patent strain (ZL201210561882. X) which is improved and optimized by ultraviolet mutagenesis to produce the high-quality Chinese wolfberry and red jujube health-care wine, and the health-care wine comprises the following components in percentage by weight: low alcohol content, high nutrition, good taste, high content of effective active ingredients and the like.
The invention content is as follows:
the invention provides a preparation method of red date and Chinese wolfberry health wine, which takes red date and Chinese wolfberry as raw materials, takes ZGJ-1 strain (ZL201210561882. X) optimized by ultraviolet mutagenesis improvement as a fermentation strain, carries out full juice fermentation, and prepares high-quality Chinese date and Chinese wolfberry health wine by matching with optimized fermentation process parameters.
The brewing process of the high-quality red date medlar health care wine is carried out in the way.
The specific steps are 1, ultraviolet mutagenesis improvement and optimization of ZGJ-1 patent strain (ZL201210561882. X)
(1) Expanding and culturing strains: taking out the preserved ZGJ-1 patent strain for propagation culture to prepare a bacterial suspension;
(2) ultraviolet mutagenesis treatment: placing 5mL of diluted bacterial suspension in a culture dish, wherein the power of an ultraviolet lamp is 20W, the irradiation distance is 30cm, the ultraviolet irradiation is carried out for 15min, and the lethality reaches more than 98.3%;
(3) and (3) measuring fermentation capacity: further culturing the strain irradiated by ultraviolet for 15min, culturing with bean sprout juice culture medium at 25 deg.C for 12d, and measuring the fermentation capacity by weight loss method to obtain total fermentation capacity of 8.437g/50 mL. Selecting yeast with good properties and strong fermentation ability, further expanding culture, and diluting to (1.5-2.0) × 108The bacterial liquid of each mL is used as the fermentation bacterial liquid for standby;
the bean sprout juice culture medium is 20 g of soybean sprouts (heads and tails are removed), 200mL of water is added, the mixture is boiled for half an hour, the juice is filtered in a triangular flask by gauze, 10g of glucose is added, water is supplemented to 200mL, a culture solution is prepared, and high-pressure steam sterilization is carried out;
2. the brewing process flow comprises the following steps: selecting red date and medlar → cleaning → denucleating → squeezing → filtering → clarifying pectinase → mixing acidity and sugar content → sterilizing → inoculating → pre-fermenting → main fermenting → aging → clarifying → filtering → sterilizing → finished wine liquid;
3. preparation of fermentation substrate:
selecting high-quality commercially available red dates and Chinese wolfberries, adding hot water at 55-65 ℃ according to a ratio of 1:6 or 1:8, soaking for 1 hour, crushing by using a crusher, adding water according to a material-water ratio of 1:6 or 1:8, stirring into slurry, adding 0.01-0.02% of pectinase, standing, clarifying and treating for 24 hours; taking out the clarified supernatant, adjusting acidity to pH (3.0-4.0), and adjusting sugar degree (SSC) to 20% as fermentation substrate;
4. inoculation: placing the fermentation substrate prepared in the step 3 in a fermentation bottle, sterilizing at 95 ℃ for 15min, cooling to normal temperature, adding 100mg/L potassium metabisulfite, inoculating the fermentation strain liquid prepared in the step 1 according to 0.2% of the fermentation substrate, and placing the fermentation bottle cap with a sealed opening in a constant temperature box at 28 ℃ for standing culture;
5. pre-fermentation: the primary fermentation time is about 4 to 6 days, and the fermentation process is monitored by the reduction amount of the sugar degree;
6. performing main fermentation: increasing the temperature to 25-30 deg.C, further fermenting, and stopping fermentation when the sugar degree (measured by glucose, g/L) is reduced to 5.0 to obtain the health wine: the acidity (measured by citric acid, g/L) is 6.5, the alcohol content (% vol) is 12, and the national standard requirement of fruit wine is met;
7. aging: after the main fermentation is finished, removing the precipitate by pouring wine, and ageing for 3 months at the temperature of 5 ℃;
8. clarifying, filtering and sterilizing: separating the aged wine to obtain wine lees, adding appropriate amount of bentonite, clarifying, filtering, and sterilizing at 75 deg.C for 30min to obtain the final product.
Evaluation of raw wine
Sensory indexes are as follows: brownish red, bright, free of precipitate and suspended matters, clear and transparent in appearance, bright in color, soft and sweet in taste, prominent in original taste of red dates after drinking, free of astringent feeling, free of foreign flavor, prominent in fragrance and long in aftertaste.
The theoretical indexes are as follows:
alcohol content 11% -13% (v/v)
Total sugar <5g/L
Total acid 6.5g/L (as citric acid)
Dry extract ≧ 15g/L
The sanitation index is as follows: and conforms to the GB2758-2005 regulations.
The invention has the advantages and application prospect that:
the invention takes red dates and medlar as raw materials, and the raw materials have wide sources and low price. Meanwhile, the fermentation capacity and the quality of the fermented wine base are used as evaluation indexes, the improved patent strain ZGJ-1 is strong in fermentation capacity, good in fermentation characteristic, and excellent in quality of the fermented fruit wine, and the wine is clear and transparent, brownish red in color and has the typical flavor of red dates and Chinese wolfberry. The red date and Chinese wolfberry health care wine brewed by using the improved patent strain ZGJ-1 has good quality and remarkable health care function, and shows good utilization potential.
Drawings
FIG. 1 slant culture of modified Yeast strains
FIG. 2 cell morphology of the fermentation Strain (400 ×)
FIG. 3 fermented liquor in aging
FIG. 4 clarified fermentation broth
The specific implementation mode is as follows:
example 1: method for improving patent strain ZGJ-1 (ZL201210561882. X) in laboratory
1.1 culture Medium
(1) Slant and plate medium (g.L)-1)20 g of soybean sprouts (with heads and tails removed), 200mL of water is added, the soybean sprouts are boiled for half an hour, the juice is filtered in a triangular flask by gauze, 10g of glucose and 4g of agar are added, the water is supplemented to 200mL, a culture solution is prepared, and the culture solution is sterilized by high-pressure steam. And cooling the sterilized culture medium to 45 ℃, pouring the medium into a flat plate, and solidifying the medium for later use.
(2) Shake flask screening medium (g.L)-1)20 g of soybean sprouts (with heads and tails removed), 200mL of water is added, the soybean sprouts are boiled for half an hour, the juice is filtered in a triangular flask by gauze, 10g of glucose is added, water is supplemented to 200mL, a culture solution is prepared, and high-pressure steam sterilization is carried out.
1.2 preparation of the bacterial suspension
Taking 3 patent strains ZGJ-1 which are activated and cultured for 72h at 28 ℃, washing down the lawn with 30mL of sterile water, pouring the lawn into a sterile triangular flask filled with glass beads, fully shaking and dispersing cells. Centrifuging the bacterial liquid (3500r, 10min), discarding supernatant, and washing with sterile water twice to obtain bacterial suspension.
1.3 ultraviolet mutagenesis treatment
(1) Preheating an ultraviolet lamp: the power of the ultraviolet lamp is 20W, the irradiation distance is 30cm, and the ultraviolet lamp is started to preheat for 20min before irradiation, so that the ultraviolet intensity is stable.
(2) Adding a bacterial liquid: and (3) taking 7 sterilized culture dishes, respectively marking the culture dishes by using marking pens, and respectively sucking 5mL of diluted bacterial suspension into the culture dishes.
(3) Irradiation treatment: the 7 bacteria-carrying culture dishes are irradiated at a distance of 30cm from the ultraviolet lamp, and 1 culture dish is taken away every 3 min. Another 1 was taken as blank control.
(4) Diluting bacterial liquid and coating a flat plate: diluting 7 bacterial suspensions subjected to ultraviolet mutagenesis and 1 bacterial suspension not subjected to ultraviolet irradiation with sterile water to prepare 10-1-10-6Gradient, respectively taking 10-4、10-5、10-6The inoculum was plated at 0.1mL each, and 3 plates were repeated for each dilution.
(5) Culturing: the plates were incubated for 72h at 28 ℃ in an incubator.
(6) Colony counting and calculation of survival and lethality: the cultured plates were taken out for colony counting. And respectively calculating the viable bacteria number in the ultraviolet-treated and untreated control bacteria liquid and the lethality of the bacteria liquid after ultraviolet treatment according to the colony number on the plate.
TABLE 1 Effect of UV irradiation on Yeast mortality
Experimental data show that the lethality of the strain is increased with the increase of the ultraviolet irradiation time under the condition that the ultraviolet irradiation intensity is consistent and the irradiation distance is the same. It is generally believed that: the heritable stability variation is most likely to occur in a region with the fatality rate of more than 90%, and accordingly, a single strain with the fatality rate of 98.3% is further optimized by selecting ultraviolet irradiation for 15min, and the effect is better.
1.4 measurement of fermentation Capacity of Strain under ultraviolet irradiation for 15min
The fermentation capacity was determined by weight loss method. Further culturing the strain with ultraviolet irradiation for 15min for three generations, inoculating sterilized bean sprout juice liquid culture medium, and fermenting at 25 deg.C. Measuring weight every 24h, culturing for 12d, and using bean sprout juice culture medium without inoculating strain as blank control. After 12 days of culture, the total fermentation capacity reached 8.437g/50 mL. Meanwhile, the residual sugar content has a trend of decreasing obviously with the extension of the culture time, and the residual sugar content has the fastest decreasing speed on the 5 th day, and the value is 0.0059 mg/mL. The fermentation capacity of the strain can be monitored by both the residual sugar amount and the weight loss amount, so that the excellent fermentation performance of the yeast can be judged.
Example 2: comparison of the immobilized and free-State wine production Properties of the modified Yeast strains
2.1 preparation of immobilization Material
(1) Sodium alginate solution 2.5% (embedding medium): weighing 1.0g sodium alginate, concocting with small amount of deionized water to obtain paste, adding water to 40mL, heating to dissolve, packaging into small beaker 10mL, sterilizing at 0.1Mpa for 15min, and cooling to 45 deg.C for use.
(2)Cacl2Solution (inducer) 50 mL: weighing 1.5g of anhydrous calcium chloride, dissolving with 100mL of deionized water, subpackaging with 50mL of 250mL conical flask, sterilizing at 0.1Mpa for 15min, and cooling for later use.
2.2 preparation of fermentation broth
Weighing 200g of fresh soybean sprouts, boiling in boiling water for 30min, cooling, filtering, and adding water to 2000mL of soybean sprout juice. Then 10g of glucose, 2g of peptone, 2g of yeast extract, 0.4g of magnesium sulfate heptahydrate and 0.4g of potassium dihydrogen phosphate are weighed and added into 2000mL of bean sprout juice, the mixture is dissolved and mixed evenly, the pH value is adjusted to 5.0, and the fermentation culture solution is obtained, is subpackaged into fermentation bottles, and is sterilized for 15min at 121 ℃.
2.3 immobilization and fermentation culture of Yeast cells
(1) In an aseptic operating platform, 5mL of bacterial liquid (yeast strain modified and purified by ultraviolet irradiation for 15 min) is added into a sodium alginate solution cooled to 45 ℃ and mixed uniformly.
(2) Under aseptic conditions, the mixture was dropped into 50mL of a 1.5% calcium chloride solution at a slow and steady rate using a sterile dropper, and the flask was shaken while dropping to obtain gel beads having a diameter of about 3 mm.
(3) Calcifying in calcium chloride solution for 30min, filtering with sterile strainer, washing with sterile water for 3 times, pouring into fermentation bottle containing fermentation liquid, sealing with preservative film, screwing on fermentation bottle cap, and standing in 28 deg.C incubator.
(4) Under the aseptic condition, taking the bacterial liquid (the yeast strain after the ultraviolet irradiation for 15min is improved and purified) by using a 5mL sterile pipette, respectively adding the bacterial liquid into a fermentation bottle marked as a free state, sealing the fermentation bottle by using a preservative film, screwing a fermentation bottle cap, and placing the fermentation bottle cap into a constant temperature box at 28 ℃ for standing and culturing.
2.4 measurement of alcohol content and sugar content
Anaerobic fermentation, measuring the alcohol content of the fermentation liquor by a distillation device every 3 days, and recording the result.
TABLE 2 alcohol-producing ability of immobilized yeast and free yeast (in volume fraction)
This table illustrates: the immobilized yeast and the free yeast can produce alcohol in the fermentation culture solution, the immobilized yeast can quickly enter the pre-fermentation time, and the wine production speed is obviously higher than that of the free yeast.
2.5 influencing factors of the ability of the immobilized Yeast to produce wine
TABLE 3 influence of calcium chloride concentration on the wine-producing ability of immobilized yeasts
Calcium ions are an important factor for determining the mechanical strength of the sodium alginate immobilized yeast, and the strength of the immobilized yeast is increased along with the increase of the concentration of the calcium ions, while the concentration of the sodium alginate is unchanged and the permeability of the gel is unchanged. Therefore, as can be seen from Table 3, the gel formed by using 2% sodium alginate and 4% calcium chloride has better immobilization effect.
TABLE 4 influence of the amount of yeast immobilized on the wine-producing ability
As can be seen from Table 4, the higher the gel count of the same volume of embedding liquid, the greater the alcohol production capacity of the fermentation as the fermentation time was increased.
Example 3: preparation method for brewing red date and Chinese wolfberry health care wine by using ZGJ-1 strain optimized through ultraviolet mutagenesis
3.1, a process flow: fructus Jujubae and fructus Lycii selection → cleaning → enucleation → squeezing → filtration → pectinase clarification → acidity and sugar content adjustment → sterilization → inoculation → pre-fermentation → main fermentation → aging → clarification → filtration → sterilization → finished liquor
3.2 detailed procedure
1) Preparation of fermentation substrate:
red dates: the first grade Xinjiang jujube is sold in the market, and the rotten, deteriorated and caramelized dry jujubes are removed.
Medlar: big and full, normal color, no insect pest and mildew, and forbidden application of sulfur fumigation.
Adding hot water at 55-65 deg.C into fructus Jujubae and fructus Lycii at a ratio of 1:6 or 1:8, soaking for 1 hr, and pulverizing and pulping with pulverizer.
2) The composition formula of the fermentation product is as follows: the ratio of red dates to Chinese wolfberry is 1:6 or 1:8, and the material-water ratio is 1:6 or 1: 8.
3) And (3) clarifying pectinase: pectinase is a complex enzyme containing various combinations, and when it acts on pectin in plant cell walls, the plant cell walls are ruptured, the cell contents are discharged, and the fluidity of juice is increased, which is expressed as a decrease in the viscosity of juice. When the addition amount of pectinase is 0.01-0.02%, the viscosity is 6.7 and the sugar degree is 10 after standing treatment for 12-24 hours, so that the red jujube and medlar juice has the best clarifying effect under the condition.
4) Adjusting acidity and sugar degree: taking out the clear supernatant, measuring acidity and sugar degree, adjusting sugar degree with sucrose and citric acid respectively to 20% Soluble Solid (SSC), and adjusting acidity to pH (3.0-4.0).
5) Inoculation: sterilizing the blended red date and Chinese wolfberry juice at 95 ℃ for 15min, cooling to normal temperature after sterilization, adding 100mg/L potassium metabisulfite, inoculating the strain ZGJ-1 optimized by ultraviolet mutagenesis according to the content of 0.2% into the sterilized full-juice red date and Chinese wolfberry juice, sealing by using a preservative film, screwing a fermentation bottle cap, and placing into a 28 ℃ constant temperature box for standing culture.
6) Pre-fermentation: initial sugar degree of fermentation liquor of 20%, pH of 3.0-4.0, and SO2The fermentation is carried out under the conditions that the adding amount is 100mg/L, the temperature is kept between 15 and 20 ℃, the inoculation amount is 0.2 percent, and the liquid loading amount is 90ml/(500ml fermentation bottle), and the pre-fermentation time is about 4 to 6 days.
7) Performing main fermentation: increasing the temperature to 25-30 deg.C, further fermenting, and stopping fermentation when the sugar degree (measured by glucose, g/L) is reduced to 5.0 to obtain the health wine: the acidity (measured by citric acid, g/L) is 6.5, the alcohol content (% vol) is 12 (if the fermentation liquor is continuously fermented for 3 days under heat preservation, the alcohol content can reach 18 at most), and the national standard requirement of the fruit wine is met.
8) Aging: after the main fermentation is finished, pouring wine, and separating a large amount of sediment at the bottom from juice. Placing the whole juice fermented health wine in a small fermentation bottle (100ml), aging at 5 deg.C for 3 months, observing the color of the wine changing continuously, and making the color softer with the aging time.
9) Clarifying, filtering and sterilizing: separating the aged wine to obtain wine lees, adding appropriate amount of bentonite, clarifying, filtering, and sterilizing at 75 deg.C for 30min to obtain the final product.
10) Evaluation of raw wine
The evaluation of 50 students by spot check was divided into 5 groups:
sensory indexes are as follows: brownish red, bright, free of precipitate and suspended matters, clear and transparent in appearance, bright in color, soft and sweet in taste, prominent in original taste of red dates after drinking, free of astringent feeling, free of foreign flavor, prominent in fragrance and long in aftertaste.
The theoretical indexes are as follows:
alcohol content 11% -13% (v/v)
Total sugar <5g/L
Total acid 6.5g/L (as citric acid)
Dry extract ≧ 15g/L
The sanitation index is as follows: and conforms to the GB2758-2005 regulations.
Claims (1)
1. The preparation method of the red date medlar health care wine is characterized by comprising the following steps:
1) and the ultraviolet mutagenesis improvement and optimization of ZGJ-1 patent strain (ZL201210561882. X)
(1) Expanding and culturing strains: taking out the preserved ZGJ-1 patent strain for propagation culture to prepare a bacterial suspension;
(2) ultraviolet mutagenesis treatment: placing 5mL of diluted bacterial suspension in a culture dish, wherein the power of an ultraviolet lamp is 20W, the irradiation distance is 30cm, the ultraviolet irradiation is carried out for 15min, and the lethality reaches more than 98.3%;
(3) and (3) measuring fermentation capacity: further culturing the strain with ultraviolet irradiation for 15min, culturing with bean sprout juice culture medium at 25 deg.C for 12d, determining fermentation capacity by weight loss method, wherein the total fermentation capacity reaches 8.437g/50mL, selecting yeast with good properties and strong fermentation capacity, continuously expanding culture, and diluting to (1.5-2.0) × 108The bacterial liquid of each mL is used as the fermentation bacterial liquid for standby;
the bean sprout juice culture medium is 20 g of soybean sprouts (heads and tails are removed), 200mL of water is added, the mixture is boiled for half an hour, the juice is filtered in a triangular flask by gauze, 10g of glucose is added, water is supplemented to 200mL, a culture solution is prepared, and high-pressure steam sterilization is carried out;
2) and the brewing process flow comprises the following steps: selecting red date and medlar → cleaning → denucleating → squeezing → filtering → clarifying pectinase → mixing acidity and sugar content → sterilizing → inoculating → pre-fermenting → main fermenting → aging → clarifying → filtering → sterilizing → finished wine liquid;
3) and preparing a fermentation substrate:
selecting high-quality commercially available red dates and Chinese wolfberries, adding hot water at 55-65 ℃ according to a ratio of 1:6 or 1:8, soaking for 1 hour, crushing by using a crusher, adding water according to a material-water ratio of 1:6 or 1:8, stirring into slurry, adding 0.01-0.02% of pectinase, standing, clarifying and treating for 24 hours; taking out the clarified supernatant, adjusting acidity to pH (3.0-4.0), and adjusting sugar degree (SSC) to 20% as fermentation substrate;
4) and inoculation: placing the fermentation substrate prepared in the step 3 in a fermentation bottle, sterilizing at 95 ℃ for 15min, cooling to normal temperature, adding 100mg/L potassium metabisulfite, inoculating the fermentation strain liquid prepared in the step 1 according to 0.2% of the fermentation substrate, and placing the fermentation bottle cap with a sealed opening in a constant temperature box at 28 ℃ for standing culture;
5) and pre-fermentation: the primary fermentation time is about 4 to 6 days, and the fermentation process is monitored by the reduction amount of the sugar degree;
6) and (3) main fermentation: increasing the temperature to 25-30 deg.C, further fermenting, and stopping fermentation when the sugar degree (measured by glucose, g/L) is reduced to 5.0 to obtain the health wine: the acidity (measured by citric acid, g/L) is 6.5, the alcohol content (% vol) is 12, and the national standard requirement of fruit wine is met;
7) aging: after the main fermentation is finished, removing the precipitate by pouring wine, and ageing for 3 months at the temperature of 5 ℃;
8) clarifying, filtering and sterilizing: separating the aged wine to obtain wine lees, adding appropriate amount of bentonite, clarifying, filtering, and sterilizing at 75 deg.C for 30min to obtain the final product.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113186060A (en) * | 2021-05-28 | 2021-07-30 | 山西农业大学 | Millet yellow wine and preparation method thereof |
| CN114196494A (en) * | 2021-12-28 | 2022-03-18 | 广东丹唇食品科技有限公司 | Litchi seed and longan seed fermented wine and preparation method thereof |
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| CN113186060A (en) * | 2021-05-28 | 2021-07-30 | 山西农业大学 | Millet yellow wine and preparation method thereof |
| CN114196494A (en) * | 2021-12-28 | 2022-03-18 | 广东丹唇食品科技有限公司 | Litchi seed and longan seed fermented wine and preparation method thereof |
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