CN114350470A - Production method of ginger-flavored whisky pre-blended wine - Google Patents
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- CN114350470A CN114350470A CN202210060005.8A CN202210060005A CN114350470A CN 114350470 A CN114350470 A CN 114350470A CN 202210060005 A CN202210060005 A CN 202210060005A CN 114350470 A CN114350470 A CN 114350470A
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- 235000015041 whisky Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241000234314 Zingiber Species 0.000 claims abstract description 46
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 46
- 235000008397 ginger Nutrition 0.000 claims abstract description 46
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000007787 solid Substances 0.000 claims abstract description 18
- 239000000287 crude extract Substances 0.000 claims abstract description 15
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 claims abstract description 11
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000002780 gingerol Nutrition 0.000 claims abstract description 11
- 239000002893 slag Substances 0.000 claims abstract description 11
- 239000000341 volatile oil Substances 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims description 28
- 239000000706 filtrate Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 20
- 239000004698 Polyethylene Substances 0.000 claims description 19
- 229920003023 plastic Polymers 0.000 claims description 19
- 239000004033 plastic Substances 0.000 claims description 19
- -1 polyethylene Polymers 0.000 claims description 19
- 229920000573 polyethylene Polymers 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
- 239000011087 paperboard Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 9
- 235000019633 pungent taste Nutrition 0.000 description 9
- 235000019605 sweet taste sensations Nutrition 0.000 description 9
- 229940002508 ginger extract Drugs 0.000 description 5
- 235000020708 ginger extract Nutrition 0.000 description 5
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- 235000013405 beer Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012982 microporous membrane Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
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Abstract
The invention discloses a production method of ginger-flavored whisky pre-blended wine, belonging to the technical field of blended wine and comprising the following steps: (S1) separating the crude extract and solid slag in the ginger, wherein the crude extract contains volatile oil and gingerol; (S2) crushing the solid slag into superfine powder; (S3) mixing the superfine powder and the wort, fermenting and distilling to obtain whisky base wine; (S4) mixing whisky base with the crude extract, and adding concentrated fruit juice and water to adjust the alcohol content. The ginger-flavored whisky pre-blended wine prepared by the production method disclosed by the invention is soft in ginger flavor and good in taste.
Description
Technical Field
The invention relates to a production method of pre-blended wine, in particular to a production method of ginger-flavored whisky pre-blended wine, and belongs to the technical field of blended wine.
Background
With the development of the wine brewing process, the taste of the wine is more and more rich. Patent application with publication No. CN112553020A entitled "A ginger juice beer production method and ginger juice beer" discloses a ginger-flavored beer beverage, in which ginger powder is added during cold extraction process; the patent application with the publication number of CN108424828A entitled "a formula of compound wine for enhancing alcohol intensity by using ginger and pepper and a modulation process" discloses a preparation method of ginger-flavored compound wine, which is obtained by mixing ginger extract with base wine, purified water and fruit juice. In both patent applications, ginger or an extract thereof is directly added into the raw materials, and the obtained wine beverage has a light ginger taste, a sour and astringent taste and a bad taste, so the brewing process needs to be improved.
Disclosure of Invention
The purpose of the invention is as follows: in order to overcome the defects in the prior art, the invention provides a production method of a ginger-flavored whisky pre-blended wine.
The technical scheme is as follows: in order to achieve the purpose, the production method of the ginger-flavored whisky pre-blended wine comprises the following steps:
(S1) separating a coarse extract and a solid residue from the ginger by adopting an ultrahigh pressure extraction method, wherein the coarse extract contains volatile oil and gingerol;
(S2) carrying out superfine grinding on the solid slag obtained in the step (S1) to obtain superfine powder;
(S3) mixing the superfine powder obtained in the step (S2) with wort which is fermented in a vigorous stage according to a mass ratio of 1: 9-2: 8, and then carrying out alcohol fermentation and distillation to obtain whisky base wine;
(S4) blending the whisky wine obtained in the step (S3) with the crude extract obtained in the step (S1), adding concentrated fruit juice and water, adjusting the alcohol content to 20-28 ℃, freezing at the temperature of-10 to-18 ℃, filtering while cold, sterilizing after the temperature is returned to the normal temperature, filtering, and filling to obtain the finished product.
Preferably, the ultra-high pressure extraction method in the step (S1), comprises the steps of:
(M1) cleaning fresh and rotten ginger, peeling, and cutting the peeled ginger into 1-3 mm slices;
(M2) mixing the ginger slices obtained in the step (M1) with whiskey according to the material-liquid ratio of 1: 10-1: 30, and then filling the mixture into a polyethylene plastic bag and carrying out vacuum double-layer packaging;
(M3) putting the ginger slices and the whiskey packaged in the step (M2) into an ultrahigh-pressure device, compressing for 2-5 min under the condition of 300-600 Mpa, releasing pressure, taking out the mixture in a polyethylene plastic bag, filtering to obtain primary filtrate and primary filter residue, extracting and filtering the obtained primary filter residue again to obtain secondary filtrate and secondary filter residue, and mixing the primary filtrate and the secondary filtrate to obtain crude extract containing volatile oil and gingerol, wherein the secondary filter residue is solid residue.
Preferably, the filter cartridge used in the filtering in the step (M3) has a size of 200-400 meshes.
Preferably, the pressure relief process in step (M3) is completed within 2 s.
Preferably, the solid slag in the step (S1) is placed into a dryer, dried for 2-3 hours at 40-50 ℃, then dried for 1-2 hours at 55-65 ℃ and then placed into an ultrafine pulverizer for pulverization, so as to obtain the ultrafine powder in the step (S2).
Preferably, the size of the ultrafine powder is 100-300 meshes.
Preferably, in the step (S4), the whisky base and the crude extract are blended according to a mass ratio of 90: 10-95: 5.
Preferably, in step (S4), the filtration is performed by plate-and-frame filtration using a clear filter paper board and then filtration using a sterilizing paper board or a microporous membrane.
The invention has the following technical effects: the volatile oil and gingerol in the ginger are extracted firstly, and then the solid slag and the wort are fermented together, so that the loss of the volatile oil and the gingerol in the fermentation process can be avoided, and other components in the ginger can be better blended into the wine base; after the whisky wine is obtained, the crude extract containing the volatile oil and the gingerol is added, so that the flavor of the finished ginger can be retained to the maximum extent, the ginger is soft and sweet, and the taste is better.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example one
A production method of ginger-flavored whisky pre-blended wine comprises the following steps:
(S1) taking fresh and non-rotten ginger, cleaning and peeling, and cutting the peeled ginger into slices of 1 mm; mixing the obtained rhizoma Zingiberis recens slice with whiskey at a ratio of 1:10, and vacuum packaging the mixture in polyethylene plastic bag. Placing the packaged mixture into an ultrahigh pressure device, compressing under 300Mpa for 5min, and releasing pressure for 2 s. Taking out the mixture in the polyethylene plastic bag, performing first filtration by using a 200-mesh stainless steel filter cartridge to obtain primary filtrate and primary filter residue, mixing the primary filter residue and whiskey according to the material-liquid ratio of 1:10, putting the mixture in the polyethylene plastic bag, performing vacuum double-layer packaging, putting the polyethylene plastic bag into an ultrahigh pressure device again, compressing for 5min under the pressure of 400Mpa, releasing pressure for 2s, taking out the mixture in the polyethylene plastic bag, performing second filtration by using the 400-mesh stainless steel filter cartridge to obtain secondary filtrate and secondary filter residue, mixing the primary filtrate and the secondary filtrate to obtain a ginger crude extract for later use, wherein the crude extract contains abundant volatile oil and gingerol, and the secondary filter residue is used as a solid residue material for later use.
(S2) putting the solid slag obtained in the step (S1) into a dryer, setting the drying temperature to be 40 ℃ and the drying time to be 3 hours; the drying temperature was then raised to 55 ℃ for 2 hours. After the drying is finished, putting the mixture into an ultrafine pulverizer for pulverizing to obtain ultrafine powder, wherein the size of the ultrafine powder is 100 meshes.
(S3) mixing the superfine powder obtained in the step (S2) with wort in a vigorous fermentation period according to a mass ratio of 1:9, and then carrying out alcoholic fermentation and distillation to obtain the whisky base wine.
(S4) mixing the whisky wine obtained in the step (S3) and the ginger crude extract obtained in the step (S1) according to a mass ratio of 90:10, adjusting the alcohol concentration to 20 ℃ by adding concentrated fruit juice and water, freezing at-10 ℃, wherein the freezing time is 10 days, filtering by using a clear filter paper board and a plate frame, filtering by using a degerming paper board or a microporous film, and filling to obtain a finished product.
And enabling three tasters to perform taste evaluation and scoring on the obtained finished product, wherein the evaluation items comprise the pungency degree, the ginger taste and the sweet taste, the higher the score is, the higher the pungency degree is, the larger the ginger taste is, the larger the sweet taste is, and the score range is 0-5, and the results are shown in the following table 1.
TABLE 1 results of the first evaluation of the examples
| Taster A | Taster B | Taster C | |
| Degree of pungency | 3.5 | 3 | 3 |
| Ginger-flavored food | 3 | 3 | 4 |
| Sweet taste | 4 | 4 | 4.5 |
Example two
A production method of ginger-flavored whisky pre-blended wine comprises the following steps:
(S1) taking fresh and non-rotten ginger, cleaning and peeling, and cutting the peeled ginger into slices of 2 mm; mixing the obtained rhizoma Zingiberis recens slice with whiskey at a ratio of 1:20, and vacuum packaging the mixture in polyethylene plastic bag. Placing the packaged mixture into an ultrahigh pressure device, compressing under 450Mpa for 3min, and releasing pressure for 1 s. Taking out the mixture in the polyethylene plastic bag, performing first filtration by using a 200-mesh stainless steel filter cartridge to obtain primary filtrate and primary filter residue, mixing the primary filter residue and whisky according to the material-liquid ratio of 1:20, putting the mixture in the polyethylene plastic bag, performing vacuum double-layer packaging, putting the polyethylene plastic bag into an ultrahigh pressure device again, compressing the polyethylene plastic bag under the pressure of 500Mpa for 5min, then releasing the pressure for 2s, performing second filtration by using a 400-mesh filter cartridge to obtain secondary filtrate and secondary filter residue, mixing the primary filtrate and the secondary filtrate to obtain a crude ginger extract for later use, wherein the crude ginger extract contains rich volatile oil and gingerol, and the secondary filter residue is used as a solid residue for later use.
(S2) putting the solid slag obtained in the step (S1) into a dryer, setting the drying temperature to be 45 ℃ and the drying time to be 2 hours; the drying temperature was then raised to 60 ℃ for 1 hour. After the drying is finished, putting the mixture into an ultrafine pulverizer for pulverizing to obtain ultrafine powder, wherein the size of the ultrafine powder is 200 meshes.
(S3) mixing the superfine powder obtained in the step (S2) with wort in a vigorous fermentation period according to a mass ratio of 2:10, and then carrying out alcoholic fermentation and distillation to obtain the whisky base wine.
(S4) mixing the whisky wine obtained in the step (S3) and the ginger crude extract obtained in the step (S1) according to a mass ratio of 93:7, adjusting the alcohol concentration to 24 ℃ by adding concentrated fruit juice and water, freezing at the temperature of-15 ℃, wherein the freezing time is 7 days, filtering by using a clear filter paper board, filtering by using a degerming paper board or a microporous film, and filling to obtain a finished product.
And enabling three tasters to perform taste evaluation and scoring on the obtained finished product, wherein the evaluation items comprise the pungency degree, the ginger taste and the sweet taste, the higher the score is, the higher the pungency degree is, the larger the ginger taste is, the larger the sweet taste is, and the score range is 0-5, and the results are shown in the following table 2.
TABLE 2 results of the second evaluation of the examples
| Taster A | Taster B | Taster C | |
| Degree of pungency | 4.5 | 3.5 | 3 |
| Ginger-flavored food | 3 | 3 | 3 |
| Sweet taste | 3.5 | 3.5 | 4 |
EXAMPLE III
A production method of ginger-flavored whisky pre-blended wine comprises the following steps:
(S1) taking fresh and non-rotten ginger, cleaning and peeling, and cutting the peeled ginger into slices of 3 mm; mixing the obtained rhizoma Zingiberis recens slice with whiskey at a ratio of 1:30, and vacuum packaging the mixture in polyethylene plastic bag. Placing the packaged mixture into an ultrahigh pressure device, compressing under 550Mpa for 2min, and releasing pressure for 2 s. Taking out the mixture in the polyethylene plastic bag, performing first filtration by using a 200-mesh stainless steel filter cartridge to obtain primary filtrate and primary filter residue, mixing the primary filter residue and whisky according to the material-liquid ratio of 1:30, putting the mixture in the polyethylene plastic bag, performing vacuum double-layer packaging, putting the polyethylene plastic bag into an ultrahigh pressure device again, compressing the polyethylene plastic bag under the pressure of 600Mpa for 5min, then releasing the pressure for 2s, performing second filtration by using a 400-mesh filter cartridge to obtain secondary filtrate and secondary filter residue, mixing the primary filtrate and the secondary filtrate to obtain a crude ginger extract for later use, wherein the crude ginger extract contains rich volatile oil and gingerol, and the secondary filter residue is used as a solid residue for later use.
(S2) putting the solid slag obtained in the step (S1) into a dryer, setting the drying temperature to be 50 ℃ and the drying time to be 2 hours; the drying temperature was then raised to 65 ℃ for 1 hour. And after the drying is finished, putting the mixture into an ultrafine pulverizer for pulverizing to obtain ultrafine powder, wherein the size of the ultrafine powder is 300 meshes.
(S3) mixing the superfine powder obtained in the step (S2) with wort in a vigorous fermentation period according to a mass ratio of 2:8, and then carrying out alcoholic fermentation and distillation to obtain the whisky base wine.
(S4) mixing the whisky wine obtained in the step (S3) with the ginger crude extract obtained in the step (S1) according to a mass ratio of 95:5, adding concentrated fruit juice and water to adjust the alcohol concentration to 28 ℃, freezing at the temperature of-18 ℃, wherein the freezing time is 10 days, filtering by using a clear filter paper board, filtering by using a degerming paper board or a microporous film, and filling to obtain a finished product.
And enabling three tasters to perform taste evaluation and scoring on the obtained finished product, wherein the evaluation items comprise the pungency degree, the ginger taste and the sweet taste, the higher the score is, the higher the pungency degree is, the larger the ginger taste is, the larger the sweet taste is, and the score range is 0-5, and the results are shown in the following table 3.
TABLE 3 results of the second evaluation of the examples
| Taster A | Taster B | Taster C | |
| Degree of pungency | 4 | 4.5 | 4 |
| Ginger-flavored food | 3 | 2.5 | 2.5 |
| Sweet taste | 3 | 3 | 3 |
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. A production method of ginger-flavored whisky pre-blended wine is characterized by comprising the following steps:
(S1) separating a coarse extract and a solid residue from the ginger by adopting an ultrahigh pressure extraction method, wherein the coarse extract contains volatile oil and gingerol;
(S2) carrying out superfine grinding on the solid slag obtained in the step (S1) to obtain superfine powder;
(S3) mixing the superfine powder obtained in the step (S2) with wort which is fermented in a vigorous stage according to a mass ratio of 1: 9-2: 8, and then carrying out alcohol fermentation and distillation to obtain whisky base wine;
(S4) blending the whisky wine obtained in the step (S3) with the crude extract obtained in the step (S1), adding concentrated fruit juice and water, adjusting the alcohol content to 20-28 ℃, freezing at the temperature of-10 to-18 ℃, filtering while cold, sterilizing after the temperature is returned to the normal temperature, filtering, and filling to obtain the finished product.
2. The method of producing ginger whisky pre-blended wine according to claim 1, wherein the ultra-high pressure extraction method in step (S1) comprises the steps of:
(M1) taking fresh and non-rotten gingers, cleaning and peeling the gingers, and cutting the peeled gingers into 1-3 mm slices;
(M2) mixing the ginger slices obtained in the step (M1) with whiskey according to the material-liquid ratio of 1: 10-1: 30, and then filling the mixture into a polyethylene plastic bag and carrying out vacuum double-layer packaging;
(M3) putting the ginger slices and the whiskey packaged in the step (M2) into an ultrahigh-pressure device, compressing for 2-5 min under the condition of 300-600 Mpa, releasing pressure, taking out the mixture in a polyethylene plastic bag, filtering to obtain primary filtrate and primary filter residue, extracting and filtering the obtained primary filter residue again to obtain secondary filtrate and secondary filter residue, and mixing the primary filtrate and the secondary filtrate to obtain crude extract containing volatile oil and gingerol, wherein the secondary filter residue is solid residue.
3. The method of producing a ginger whisky pre-blended wine according to claim 2, characterized in that: the filter cartridge used in the filtering in the step (M3) has a specification of 200-400 meshes.
4. The method of producing a ginger whisky pre-blended wine according to claim 2, characterized in that: the pressure relief process in step (M3) is completed within 2 s.
5. The method of producing a ginger whisky pre-blended wine according to claim 1 or 2, characterized in that: and (S1) putting the solid slag in the step (S1) into a dryer, drying for 2-3 hours at 40-50 ℃, raising the temperature to 55-65 ℃, drying for 1-2 hours, and then putting the dried solid slag into an ultrafine pulverizer for pulverizing to obtain the ultrafine powder in the step (S2).
6. The method of producing ginger whisky pre-blended wine according to claim 5, wherein: the size of the superfine powder is 100-300 meshes.
7. The method of producing a ginger whisky pre-blended wine according to claim 1, wherein: and (S4) blending the whisky base wine and the crude extract according to the mass ratio of 90: 10-95: 5.
8. The method of producing a ginger whisky pre-blended wine according to claim 1, wherein: in the step (S4), plate-and-frame filtration is carried out by using a clarifying filtration paper board, and then filtration is carried out by using a degerming paper board or a microporous film.
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|---|---|---|---|---|
| KR20120115639A (en) * | 2011-04-11 | 2012-10-19 | 오성수 | Preparation of turmeric, rice wine and turmeric rice wine produced by this |
| KR20120131352A (en) * | 2011-05-25 | 2012-12-05 | 농업회사법인 서산생강클러스터사업단(주) | Clear rice wine including ginger and method thereof |
| KR20120131353A (en) * | 2011-05-25 | 2012-12-05 | 농업회사법인 서산생강클러스터사업단(주) | Functional drink including ginger vinegar and method thereof |
| CN104120034A (en) * | 2013-04-24 | 2014-10-29 | 天津天士力现代中药资源有限公司 | Method for extracting volatile oil under ultrahigh pressure |
| KR102035428B1 (en) * | 2018-08-07 | 2019-11-08 | 김완섭 | Fermented ginger extract, and manufacturing method thereof |
| CN110885727A (en) * | 2019-12-24 | 2020-03-17 | 于格酒业(广东)有限公司 | Pineapple whisky and preparation method thereof |
-
2022
- 2022-01-19 CN CN202210060005.8A patent/CN114350470B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120115639A (en) * | 2011-04-11 | 2012-10-19 | 오성수 | Preparation of turmeric, rice wine and turmeric rice wine produced by this |
| KR20120131352A (en) * | 2011-05-25 | 2012-12-05 | 농업회사법인 서산생강클러스터사업단(주) | Clear rice wine including ginger and method thereof |
| KR20120131353A (en) * | 2011-05-25 | 2012-12-05 | 농업회사법인 서산생강클러스터사업단(주) | Functional drink including ginger vinegar and method thereof |
| CN104120034A (en) * | 2013-04-24 | 2014-10-29 | 天津天士力现代中药资源有限公司 | Method for extracting volatile oil under ultrahigh pressure |
| KR102035428B1 (en) * | 2018-08-07 | 2019-11-08 | 김완섭 | Fermented ginger extract, and manufacturing method thereof |
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| 杨玲等: "姜汁保健啤酒研制", 姜汁保健啤酒研制, vol. 2018, no. 1, pages 61 - 63 * |
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