CN111154602B - Compound rice-flavor liquor and blending production process thereof - Google Patents
Compound rice-flavor liquor and blending production process thereof Download PDFInfo
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- CN111154602B CN111154602B CN202010049114.0A CN202010049114A CN111154602B CN 111154602 B CN111154602 B CN 111154602B CN 202010049114 A CN202010049114 A CN 202010049114A CN 111154602 B CN111154602 B CN 111154602B
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
Abstract
The invention belongs to the technical field of liquor preparation, and particularly discloses a compound rice-flavor liquor and a blending production process thereof. The compound rice-flavor liquor comprises the following raw material components by volume: 265mL of high-degree rice-flavor original wine, 215mL of low-degree rice-flavor original wine, 225mL of sauce-flavor original wine, 4.5-5.5mL of yellow wine, 9-11mL of yellow wine and 500mL of water 490; the invention also provides a blending production process of the compound rice-flavor liquor, which mixes the high-degree rice-flavor original liquor, the low-degree rice-flavor original liquor, the Maotai-flavor original liquor and the yellow wine in sequence while performing gradient refrigeration. Through the combination of the selection and matching of the raw material components and the blending production process, the afterbitterness and water taste caused by the reduction of alcohol content of the rice-flavor liquor are effectively eliminated, so that the prepared composite rice-flavor liquor has the characteristics of low alcohol content, softer and cleaner liquor body taste and higher consumer acceptance.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of liquor preparation, and particularly relates to a compound rice-flavor liquor and a blending production process thereof.
[ background ] A method for producing a semiconductor device
The rice-flavor liquor is brewed by a manual brewing method of microbial fermentation, not only has the characteristics of light and soft honey aroma, mellow and sweet taste, elegant and pure taste and long aftertaste, but also has rich nutrition, no foreign flavor and clean gas emission after drinking. Although low-degree white spirit is not sold in large quantities in domestic markets, about 20% vol low-degree white spirit has been popular in Guangxi areas for many years. In order to meet the national industrial policy, the consumption concept of healthy drinking and the trend of young generation of wine consumption, the production of the low-alcohol rice-flavor liquor with high quality is a key factor for the market of the white wine production enterprises.
The production of the low-alcohol white spirit is not only simple to reduce the alcoholic strength of the white spirit to the degree required by people, but also importantly solves the problems of bitter aftertaste and big water taste caused by reducing the alcoholic strength of the rice-flavor white spirit. For example, chinese patent application CN1405290A is a method for removing bitterness generated after reducing the alcohol content of high-grade corn wine, which removes the bitterness of the wine due to reduction of alcohol content by adding a debittering agent made of acetic acid and/or citric acid; for example, link of plum, pinsong, etc. (discussion of several problems in the production process of low-alcohol koji rice-flavor liquor [ J ]. brewing, 2018, (stage 1)) disclose that it is possible to use sweet flavoring base liquor to flavor liquor or to reduce the after-bitterness caused by liquor reduction by properly reducing the amount of distiller's yeast, cultivating bacteria at low temperature as much as possible for saccharification and fermentation, and also disclose experimental discussion that it is possible to reduce the water-flavor caused by liquor reduction by purifying water source, treating liquor with active carbon or blending with high-quality flavoring liquor.
[ summary of the invention ]
The invention aims to: aiming at the problems, the composite rice-flavor liquor and the blending production process thereof are provided. According to the invention, on the basis of compounding the high-degree rice-flavor liquor and the low-degree rice-flavor liquor, the Maotai-flavor raw liquor and the yellow wine in a specific proportion are added, and the special blending production process is adopted for blending, so that the blended compound rice-flavor liquor keeps the style of the raw liquor to the maximum extent on the premise of low degree, the liquor body has elegant fragrance, is smooth to taste, is clean and refreshing in falling, has pleasant aftertaste, and has higher acceptance of consumers.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the composite rice-flavor liquor comprises the following raw material components in volume: 265mL of high-degree rice-flavor original wine, 215mL of low-degree rice-flavor original wine, 225mL of sauce-flavor original wine, 4.5-5.5mL of yellow wine, 9-11mL of yellow wine and 500mL of water 490; the alcohol content of the high-alcohol rice-flavor raw wine is 55-60% vol, and the alcohol content of the low-alcohol rice-flavor raw wine is 30-35% vol.
Further, the volume ratio of the sauce-flavor original wine to the yellow wine is 1: 2.
Further, the high rice-flavor wine base takes rice as a raw material and is mainly prepared by rice soaking, cooking, saccharifying, fermenting, distilling and storing for more than 2 years; the low-alcohol rice-fragrance raw wine is prepared by taking rice as a raw material and mainly soaking the rice, cooking, saccharifying, fermenting, distilling and storing for more than half a year.
Further, the yellow wine is prepared by taking glutinous rice as a raw material and mainly carrying out rice soaking, steaming, spreading and drying in the air, starter mixing, saccharifying, soaking, squeezing, filtering and ageing; wherein, the soaking specifically comprises the following steps: adding the high-degree rice-flavor raw wine into the saccharified glutinous rice, mixing and soaking for 17-19 months, wherein the mass ratio of the high-degree rice-flavor raw wine to the glutinous rice is 1: 1.
Further, the blending production process of the compound rice-flavor liquor comprises the following steps:
(1) respectively measuring each raw material component according to the volume;
(2) mixing the weighed high-degree rice-flavor raw wine and the low-degree rice-flavor raw wine, adding 1/2 volumes of water, uniformly mixing, and refrigerating at 10-12 ℃ for 3-5 hours to obtain a first mixed solution;
(3) adding the sauce-flavor wine base and the rest water into the first mixed solution, uniformly mixing, and then refrigerating at 8-10 ℃ for 3-5h to obtain a second mixed solution;
(4) adding the yellow wine into the second mixed solution, uniformly mixing, and then refrigerating at 5-8 ℃ for 1-2h to obtain a third mixed solution;
(5) and adding activated carbon into the third mixed solution, performing adsorption treatment for 18-20h, and filtering to obtain the composite rice-flavor liquor.
Further, in the step (5), the adding amount of the activated carbon is 0.003-0.006% of the mass of the third mixed solution.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. firstly, the composite rice-flavor liquor takes the combination of high-degree rice-flavor raw liquor, low-degree rice-flavor raw liquor and water as a degree reduction basis, so that the alcoholic strength of the composite rice-flavor liquor obtained by blending production is about 22% vol, the degree is low, and the drinking requirement of modern consumers is met; secondly, on the basis of the high-degree rice-flavor raw wine, the low-degree rice-flavor raw wine and water, the sauce-flavor raw wine and the yellow wine in a specific ratio are added, so that the afterbitterness and the water flavor of the white wine after the degree is reduced are effectively eliminated, and the taste of the obtained composite rice-flavor white wine is improved.
2. In blending production research of the inventor, the inventor finds that if the mixed liquor obtained by directly and simply mixing and blending the high-degree rice-flavor unblended wine, the low-degree rice-flavor unblended wine, the sauce-flavor unblended wine, the yellow wine and water according to a proportion is high in turbidity degree, more active carbon needs to be added in subsequent adsorption treatment, so that trace components in the liquor are greatly adsorbed, the flavor of the prepared liquor is greatly changed, and the style of the unblended liquor cannot be effectively maintained. Aiming at the problem, the inventor pertinently mixes the high-degree rice-flavor wine base and the low-degree rice-flavor wine base firstly, then adds the sauce-flavor wine base for mixing, finally adds the yellow wine for mixing, and carries out gradient cooling refrigeration after each mixing.
3. Compared with the yellow wine preparation method in the prior art, the preparation method of the added yellow wine is characterized in that a process of soaking high rice-flavor wine base is added after the saccharification stage. The yellow wine prepared by soaking the saccharified glutinous rice by adopting the high rice-flavor original wine has higher fullness and coordinated composite flavor, and is obtained by GC-MS (gas chromatography-Mass spectrometer) technical determination, the content of ethyl acetate in the yellow wine is up to 0.1128g/L, so that the quality of the blended composite rice-flavor white wine is higher, and in addition, the special yellow wine is added, and the phenomenon of oil-harshness after the degree of the white wine is reduced is avoided. When the mass ratio of the high rice-flavor raw wine to the glutinous rice is 1:1, the total phenol content of the prepared yellow wine is highest, the polyphenol content can reach 1.103 +/-0.018 mg/mL, and the color and appearance sensory score of the composite rice-flavor white wine prepared by adding the yellow wine into the white wine are highest and are higher than 9.3 points (10 points full), and the score is improved by at least 1.5 points compared with the score of the white wine prepared by adding the yellow wine in other proportions.
[ detailed description ] embodiments
The invention will now be further described with reference to specific examples.
Example 1
Preparation before preparation:
(1) preparing high rice-flavor raw wine: the rice is used as a raw material and is mainly prepared by rice soaking, cooking, saccharification, fermentation, distillation and storage for more than 2 years, and the alcoholic strength is 55% vol for later use;
(2) preparing low-alcohol rice-flavor raw wine: rice is used as a raw material and is mainly prepared by rice soaking, cooking, saccharification, fermentation, distillation and storage for more than half a year, and the alcoholic strength is 30 percent vol for later use;
(3) preparing yellow wine: the glutinous rice wine is prepared by taking glutinous rice as a raw material and mainly performing rice soaking, steaming, spreading and airing, yeast mixing, saccharifying, soaking, squeezing, filtering and aging; wherein, the soaking specifically comprises the following steps: adding the high-degree rice-flavor raw wine into the saccharified glutinous rice, mixing and soaking for 17 months, wherein the mass ratio of the high-degree rice-flavor raw wine to the glutinous rice is 1: 1; and (5) standby.
The prepared high-degree rice-flavor raw wine, low-degree rice-flavor raw wine and yellow wine are applied to the preparation of the following composite rice-flavor liquor.
The compound rice-flavor liquor comprises the following raw material components by volume: 265mL of high-degree rice-flavor raw wine, 215mL of low-degree rice-flavor raw wine, 4.5mL of sauce-flavor raw wine, 9mL of yellow wine and 490mL of water.
The blending production process of the compound rice-flavor liquor comprises the following steps:
(1) respectively measuring each raw material component according to the volume;
(2) mixing the weighed high-degree rice-flavor raw wine and the low-degree rice-flavor raw wine, adding 1/2 volumes of water, uniformly mixing, and refrigerating at 10 ℃ for 3 hours to obtain a first mixed solution;
(3) adding the sauce-flavor wine base and the rest water into the first mixed solution, uniformly mixing, and then refrigerating at 8 ℃ for 3 hours to obtain a second mixed solution;
(4) adding the yellow wine into the second mixed solution, uniformly mixing, and then refrigerating at 5 ℃ for 1h to obtain a third mixed solution;
(5) and adding activated carbon with the addition amount of 0.003 percent of the mass of the third mixed solution into the third mixed solution, carrying out adsorption treatment for 18 hours, and filtering to obtain the composite rice-flavor liquor.
Example 2
Preparation before preparation:
(1) preparing high rice-flavor raw wine: the rice is used as a raw material and is mainly prepared by rice soaking, cooking, saccharification, fermentation, distillation and storage for more than 2 years, and the alcoholic strength is 58% vol for later use;
(2) preparing low-alcohol rice-flavor raw wine: rice is used as a raw material, and the rice is mainly prepared by rice soaking, cooking, saccharification, fermentation, distillation, alcohol degree reduction and storage for more than 2 years, wherein the alcohol degree is 33% vol for later use;
(3) preparing yellow wine: the glutinous rice wine is prepared by taking glutinous rice as a raw material and mainly performing rice soaking, steaming, spreading and airing, yeast mixing, saccharifying, soaking, squeezing, filtering and aging; wherein, the soaking specifically comprises the following steps: adding the high-degree rice-flavor raw wine into the saccharified glutinous rice, mixing and soaking for 18 months, wherein the mass ratio of the high-degree rice-flavor raw wine to the glutinous rice is 1: 1; and (5) standby.
The prepared high-degree rice-flavor raw wine, low-degree rice-flavor raw wine and yellow wine are applied to the preparation of the following composite rice-flavor liquor.
The compound rice-flavor liquor comprises the following raw material components by volume: 270mL of high-degree rice-flavor original wine, 220mL of low-degree rice-flavor original wine, 5mL of sauce-flavor original wine, 10mL of yellow wine and 495mL of water.
The blending production process of the compound rice-flavor liquor comprises the following steps:
(1) respectively measuring each raw material component according to the volume;
(2) mixing the weighed high-degree rice-flavor raw wine and the low-degree rice-flavor raw wine, adding 1/2 volumes of water, uniformly mixing, and refrigerating at 11 ℃ for 4 hours to obtain a first mixed solution;
(3) adding the sauce-flavor wine base and the rest water into the first mixed solution, uniformly mixing, and then refrigerating at 9 ℃ for 4 hours to obtain a second mixed solution;
(4) adding the yellow wine into the second mixed solution, uniformly mixing, and then refrigerating at 7 ℃ for 1.5h to obtain a third mixed solution;
(5) and adding active carbon with the addition amount of 0.005% of the third mixed solution by mass into the third mixed solution, carrying out adsorption treatment for 19h, and filtering to obtain the composite rice-flavor liquor.
Example 3
Preparation before preparation:
(1) preparing high rice-flavor raw wine: the rice is used as a raw material and is mainly prepared by rice soaking, cooking, saccharification, fermentation, distillation and storage for more than 2 years, and the alcoholic strength is 60% vol for later use;
(2) preparing low-alcohol rice-flavor raw wine: the rice is used as a raw material and is mainly prepared by rice soaking, cooking, saccharification, fermentation, distillation and storage for more than half a year, and the alcoholic strength is 35 percent vol for later use;
(3) preparing yellow wine: the glutinous rice wine is prepared by taking glutinous rice as a raw material and mainly performing rice soaking, steaming, spreading and airing, yeast mixing, saccharifying, soaking, squeezing, filtering and aging; wherein, the soaking specifically comprises the following steps: adding the high-degree rice-flavor raw wine into the saccharified glutinous rice, mixing and soaking for 19 months, wherein the mass ratio of the high-degree rice-flavor raw wine to the glutinous rice is 1: 1; and (5) standby.
The prepared high-degree rice-flavor raw wine, low-degree rice-flavor raw wine and yellow wine are applied to the preparation of the following composite rice-flavor liquor.
The compound rice-flavor liquor comprises the following raw material components by volume: 275mL of high-degree rice-flavor raw wine, 225mL of low-degree rice-flavor raw wine, 5.5mL of sauce-flavor raw wine, 11mL of yellow wine and 500mL of water.
The blending production process of the compound rice-flavor liquor comprises the following steps:
(1) respectively measuring each raw material component according to the volume;
(2) mixing the weighed high-degree rice-flavor raw wine and the low-degree rice-flavor raw wine, adding 1/2 volumes of water, uniformly mixing, and refrigerating at 12 ℃ for 5 hours to obtain a first mixed solution;
(3) adding the sauce-flavor wine base and the rest water into the first mixed solution, uniformly mixing, and then refrigerating at 10 ℃ for 5 hours to obtain a second mixed solution;
(4) adding the yellow wine into the second mixed solution, uniformly mixing, and then refrigerating at 8 ℃ for 2h to obtain a third mixed solution;
(5) and adding active carbon with the addition amount of 0.006 percent of the mass of the third mixed solution into the third mixed solution, performing adsorption treatment for 20 hours, and filtering to obtain the composite rice-flavor liquor.
Comparative example 1: the raw materials only comprise 480mL of high rice-flavor original wine, 4.5mL of sauce-flavor original wine, 9mL of yellow wine and 490mL of water, and the blending production process is strictly carried out according to the example 1;
comparative example 2: the raw materials only comprise 480mL of low-alcohol rice-flavor wine base, 4.5mL of sauce-flavor wine base, 9mL of yellow wine and 490mL of water, and the blending production process is strictly carried out according to the example 1;
comparative example 3: the raw material composition and proportion and the blending production process are basically the same as those of the example 1, except that: the preparation of the yellow wine only does not comprise the soaking procedure of the high rice-flavor wine base;
comparative example 4: the raw materials comprise 265mL of high-degree rice-flavor raw wine, 215mL of low-degree rice-flavor raw wine, 13.5mL of sauce-flavor raw wine and 490mL of water, and the blending production process is carried out according to the example 1;
comparative example 5: the raw materials comprise 265mL of high-degree rice-flavor raw wine, 215mL of low-degree rice-flavor raw wine, 13.5mL of yellow wine and 490mL of water, and the blending production process is strictly carried out in the embodiment 1;
comparative example 6: 270mL of high-degree rice-flavor original wine, 220mL of low-degree rice-flavor original wine, 4.5mL of sauce-flavor original wine, 10mL of yellow wine and 495mL of water, and the blending production process is strictly performed according to the embodiment 2;
comparative example 7: 270mL of high-degree rice-flavor original wine, 220mL of low-degree rice-flavor original wine, 5.5mL of sauce-flavor original wine, 10mL of yellow wine and 495mL of water, and the blending production process is strictly performed according to the embodiment 2;
comparative example 8: the raw materials are completely the same as those in example 3, but the blending production process is different, and the difference is that: directly mixing all the weighed raw materials, adding activated carbon (the adding amount of the activated carbon is the same as that in the embodiment 3) for adsorption and filtration;
comparative example 9: the raw materials are completely the same as those in example 3, but the blending production process is different, and the difference is that: changing the adding sequence of the sauce-flavor original wine and the yellow wine, namely adding the yellow wine for blending, and then adding the sauce-flavor original wine for blending;
comparative example 10: the raw materials are completely the same as those in example 3, but the blending production process is different, and the difference is that: the refrigeration temperature after each mixing was constant, i.e. 8 ℃.
Selecting 10 professional wine evaluators to form a rice wine sensory evaluation group, and carrying out sensory evaluation on the compound rice-flavor type white spirits of each group according to GB/T10345.2-1989 standard in terms of color (5 points), aroma (20 points), taste (60 points) and style (15 points), wherein the sensory evaluation comprises specific sensory description and sensory assignment, and the data adopts
The results are shown in Table 1.
TABLE 1 sensory evaluation results of the composite rice-flavor Chinese spirits of each group
As can be seen from table 1, the high-alcohol rice-flavor wine base, the low-alcohol rice-flavor wine base, the soy sauce-flavor wine base and the yellow wine are matched according to a specific proportion and are combined with a specific blending production process, so that the water taste and the afterbitterness caused by the reduction of the alcohol content of the white spirit can be effectively removed, the color and the smell of the white spirit are improved, the strong wine base style is maintained, and the white spirit has good sensory quality. As can be seen from the comparison between example 1 and comparative examples 1-5, no matter which raw material is lacking, the sensory quality of the liquor can be influenced to a certain extent, namely, the liquor can have good sensory quality only by matching and using all the raw materials of the invention and through the mutual synergistic effect of the raw materials; as can be seen from comparison between example 2 and comparative examples 6 to 7, when the volume ratio of the sauce-flavor wine base to the yellow wine is lower than 1:2 or higher than 1:2, the removal effect of the water flavor and the aftertaste of the white wine is not obvious and the style of the wine base is reduced; comparing example 3 with comparative examples 8-10, it can be seen that when the raw materials are simply mixed and blended, the amount of the existing activated carbon is obviously insufficient to adsorb generated precipitates, suspended matters and the like, so that the sensory quality of the wine is poor, and when the blending sequence of the sauce-flavor original wine and the yellow wine is changed and the blended wine is refrigerated at a constant temperature, the sensory quality of the wine is affected to a certain extent.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (2)
1. The compound rice-flavor liquor is characterized by being prepared from the following raw materials in volume: 265mL of high-degree rice-flavor original wine, 215mL of low-degree rice-flavor original wine, 225mL of sauce-flavor original wine, 4.5-5.5mL of yellow wine, 9-11mL of yellow wine and 500mL of water 490; the alcoholic strength of the high-alcohol rice-flavor original wine is 55-60% vol, the alcoholic strength of the low-alcohol rice-flavor original wine is 30-35% vol, and the volume ratio of the sauce-flavor original wine to the yellow wine is 1: 2; the yellow wine is prepared by taking glutinous rice as a raw material and mainly carrying out rice soaking, steaming, spreading and airing, yeast mixing, saccharifying, soaking, squeezing, filtering and ageing; wherein, the soaking specifically comprises the following steps: adding the high-degree rice-flavor raw wine into the saccharified glutinous rice, mixing and soaking for 17-19 months, wherein the mass ratio of the high-degree rice-flavor raw wine to the glutinous rice is 1: 1;
the blending production process of the compound rice-flavor liquor comprises the following steps:
(1) respectively measuring each raw material component according to the volume;
(2) mixing the weighed high-degree rice-flavor raw wine and the low-degree rice-flavor raw wine, adding 1/2 volumes of water, uniformly mixing, and refrigerating at 10-12 ℃ for 3-5 hours to obtain a first mixed solution;
(3) adding the sauce-flavor wine base and the rest water into the first mixed solution, uniformly mixing, and then refrigerating at 8-10 ℃ for 3-5h to obtain a second mixed solution;
(4) adding the yellow wine into the second mixed solution, uniformly mixing, and then refrigerating at 5-8 ℃ for 1-2h to obtain a third mixed solution;
(5) and adding activated carbon with the mass of 0.003-0.006% of the mass of the third mixed solution into the third mixed solution, performing adsorption treatment for 18-20h, and filtering to obtain the composite rice-flavor liquor.
2. The compound rice-flavor liquor according to claim 1, wherein the high rice-flavor wine base is prepared from rice by soaking rice, steaming, saccharifying, fermenting, distilling and storing for more than 2 years; the low-alcohol rice-fragrance raw wine is prepared by taking rice as a raw material and mainly performing rice soaking, cooking, saccharifying, fermenting, distilling and storing for more than half a year.
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|---|---|---|---|---|
| WO2007052867A1 (en) * | 2005-10-31 | 2007-05-10 | Je-Suk Yu | Liquor produced by adding yeast and clove without using aspergillus oryzae and a preparation method thereof |
| CN101993802A (en) * | 2009-08-13 | 2011-03-30 | 黄志林 | Production method of rice wine |
| CN107502530A (en) * | 2017-10-15 | 2017-12-22 | 广东莲泉酒业有限公司 | A kind of decreasing concentration method of glutinous rice Maotai-flavor liquor |
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|---|---|---|---|---|
| WO2007052867A1 (en) * | 2005-10-31 | 2007-05-10 | Je-Suk Yu | Liquor produced by adding yeast and clove without using aspergillus oryzae and a preparation method thereof |
| CN101993802A (en) * | 2009-08-13 | 2011-03-30 | 黄志林 | Production method of rice wine |
| CN107502530A (en) * | 2017-10-15 | 2017-12-22 | 广东莲泉酒业有限公司 | A kind of decreasing concentration method of glutinous rice Maotai-flavor liquor |
Non-Patent Citations (2)
| Title |
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| 【探秘】近百怀集人，挺进广西，领略仫佬族醇馥悠长的万种风情，更探明了独特米香的奥秘;佚名;《https://www.sohu.com/a/243852302_660358》;20180728;第3页 * |
| 佚名.【探秘】近百怀集人，挺进广西，领略仫佬族醇馥悠长的万种风情，更探明了独特米香的奥秘.《https://www.sohu.com/a/243852302_660358》.2018, * |
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