CN106520444A - Preparation method of myrtle fruit wine - Google Patents
Preparation method of myrtle fruit wine Download PDFInfo
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- CN106520444A CN106520444A CN201611112077.3A CN201611112077A CN106520444A CN 106520444 A CN106520444 A CN 106520444A CN 201611112077 A CN201611112077 A CN 201611112077A CN 106520444 A CN106520444 A CN 106520444A
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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
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Abstract
The invention discloses a preparation method of a myrtle fruit wine. The preparation method of the myrtle fruit wine comprises the following steps that 1, myrtle fruits are frozen at a low temperature and squeezed to be myrtle fruit juice; 2, myrtle fruit residues and sticky rice are prepared into fermented yeast; 3, the fermented yeast is placed into a fermentation tank, the sugar content of the to-be-fermented myrtle fruit juice obtained in the step 1 is adjusted, the pH value of the to-be-fermented myrtle fruit juice is adjusted to be 4-5, the myrtle fruit juice is transferred into the fermentation tank for sealed fermentation for 25 days, filtration is carried out, and therefore the myrtle fruit wine is obtained. According to the method, the myrtle fruits are frozen at first and then reheated, the prepared myrtle fruit wine has no extraneous odor, the beneficial components such as flavonoid glycosides, phenols, vitamin and the like in myrtle fruits can be reserved through freezing treatment, and the prepared myrtle fruit juice is mellow and sweet in mouth feel, and has the remarkable effects of activating and enriching blood and tonifying qi.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of manufacture method of spill fruit wine.
Background technology
Mountain spill also known as Jin Taoniang, according to《Compendium of Materia Medica》With《Dictionary of medicinal plant》Record：" spill fruit contains flavonoid glycoside, phenol
Class, aminoacid, organic acid and multivitamin, saccharide etc., with blood-nourishing, black hair, strong marrow, controlling nocturnal emission with astringent drugs, hemostasis, astringing intestine to stop diarrhea, improving eyesight, strong
Muscles and bones, blood-enriching tranquillizing, dispelling, collateral-activating, the function of YIN nourishing and YANG strengthening." spill fruit have health care, be usually used to steep in wine, immersion
Before adopt three steamings, three solarization, remove the abnormal flavour of spill fruit, but pyroprocess easily make flavonoid glycoside in spill fruit, phenols, dimension
Raw element oxidation Decomposition, causes spill nutrient substance to be lost in, and the mode of immersion is made wine
Divide and be utilized, and soak cycle is long, up to 3 months or so.
The content of the invention
It is an object of the invention to be directed to the problems referred to above, there is provided a kind of manufacture method of spill fruit wine, the system of the present invention
Make that method is simple to operation, the spill fruit wine for preparing is as clear as crystal, the inventive method is using first freezing the method risen again again
Spill fruit, the spill fruit wine free from extraneous odour for preparing is processed, and freezing processing can retain flavonoid glycoside in spill, phenols, dimension
The beneficiating ingredients such as raw element, the spill fruit of preparation are mellow, and entrance is sweet to have notable blood circulation promoting and enriching QI invigorating effect.
The present invention provide technical scheme be：
A kind of manufacture method of spill fruit wine, the manufacture method of the spill fruit wine are comprised the following steps：
1) choose fresh spill fruit, after spill fruit is cleaned up, after placing 2-3 hours at subzero 20-30 DEG C, rise again to
25-30 DEG C, squeezed the juice by weight 1-2: 5-10 addition pure water, add cellulase and pectase, stand 1-2 little
When, enzyme denaturing is carried out, spill fruit juice and spill marc after filtration, is obtained, pectin and cellulose is rich in spill fruit juice, using fiber
Plain enzyme and pectase compound and spill fruit juice are easily clarified, and are conducive to the spill fruit wine clear brewed；
2) by the spill marc of gained, Oryza glutinosa and water in step one in proportion 15: 2: 0.5 mix after, placement steamer is steamed
After 15 minutes, 20-30 DEG C is cooled to, spill marc and Oryza glutinosa was crushed by 50 eye mesh screens using pulverizer then, powder is obtained,
By powder and yeast, hot water in proportion 68: 4: 9 mix after, enclose with gauze and be placed under the conditions of 40-50 DEG C, fermented 2-4 days, then
Using mono- parcels of gauze subpackage 2-5g, the distillers yeast that ferments is obtained；Mixed with Oryza glutinosa as distillers yeast using spill marc, grain can be reduced
Consumption, and combined to ferment with Oryza glutinosa containing remaining polysaccharide in spill marc and obtained efficient distillers yeast, shortened spill fruit wine
Fermentation time, distillers yeast gauze is divided into into parcel, is conducive to effect of the distillers yeast in fermentation to play, also effectively utilizes spill fruit
Slag, it is to avoid the wasting of resources；
3) the fermentation distillers yeast of gained in step 2 being put in fermentation tank, by step 1) the spill fruit juice that obtains adds sucrose
The sugar content for adjusting spill fruit juice is 10-20%, adds citric acid or bamboo vinegar to adjust spill ph of a juice to 4-5, moves
Sealing and fermenting is carried out in fermentation tank 25 days, filtration obtains final product the spill fruit wine.
Preferably, step 1) in spill fruit add after pure water squeezed the juice, put in being additionally included in high-pressure pulse electric
10-20 minutes are put, cellulase and pectase, preferred electric field intensity 50-60kv/cm of high-pressure pulse electric, umber of pulse is added
For 10-20, be conducive to the precipitation of spill fruit benefit materials after squeezing the juice to extract in being placed on high-pressure pulse electric, spill can be improved
The nutrient composition content of fruit juice, so that improve the beneficiating ingredient in spill fruit wine, moreover it is possible to play a part of sterilization.
Preferably, step 1) described in cellulase and pectase addition for spill juice weight 2%, its
Cellulase is 1: 0.5 with the weight ratio of pectase.
Preferably, step 2) in hot water temperature be 50-60 DEG C, this temperature hot water is conducive to the fermentation of distillers yeast.
Preferably, step 3) in spill fruit juice add sucrose adjust spill fruit juice sugar content be 10-20% after
Irradiation 20-30 minutes are carried out using 40-50 kilocuries dose delivery, using irradiation can not only effective sterilizing, and do not destroy sth. made by twisting
The beneficiating ingredient of sub- fruit wine.
Preferably, step 3) in sealing and fermenting be divided into 4 stages and adjust fermentation temperatures, the 0-1 days first stage are in 2-4
DEG C condition bottom fermentation, in 45 DEG C of condition bottom fermentations, the 9-15 days phase IIIs issued second stage in 40 DEG C of conditions within the 2-8 days
Ferment, in 15-25 DEG C of condition fermentation, temperature heaving of the sea different temperatures fermentation energy effectively excites ethanol to fourth stage within the 16-25 days
Fermentation rate, shorten the fermentation time of the present invention, and be all that the relatively low fermentation energy of relative temperature retains the nutrition in spill fruit
Composition.
Preferably, step 3) described in fermentation tank middle setting have 2 metafiltration nets, the 2 metafiltration net is equidistantly positioned
On fermentation top tank structure, the filter screen is enclosed along fermentation top tank structure circumference one, and the 1/4 of a width of fermentation tank interior diameter of the filter screen,
The mesh diameter of the filter screen is 0.5-1 centimetre, will be the fermentation distillers yeast average 3 parts, and wherein 2 parts are individually positioned in described 2 layers
On filter screen, tied up on the filter screen using cord, another is positioned over fermentation tank bottom, fermentation distillers yeast is separated, spill fruit juice
It is fully contacted with fermentation distillers yeast, is conducive to spill fruit juice fermentation, and is conducive to the clarity of spill fruit wine using gauze wrapped.
Preferably, step 3) in be included in sealing and fermenting before, be passed through 20mg/L sulfur dioxide, then sealing and fermenting, be passed through
In sulfur dioxide reduction sweat, noxious bacteria grows.
Beneficial effects of the present invention are as follows：
The manufacture method of the present invention is simple, and the time is short, and the inventive method is adopted and first freezes the method process risen again again
Spill fruit, the spill fruit wine free from extraneous odour for preparing, and freezing processing can retain flavonoid glycoside in spill, phenols, vitamin
Deng beneficiating ingredient, the spill fruit of preparation is mellow, and entrance is sweet to have notable blood circulation promoting and enriching QI invigorating effect；Using spill marc with it is glutinous
Rice mixing is combined with Oryza glutinosa and can be fermented containing remaining polysaccharide in reducing the consumption of grain, and spill marc as distillers yeast
Obtain efficient distillers yeast, shorten the fermentation time of spill fruit wine, distillers yeast gauze is divided into into parcel, be conducive to distillers yeast in fermentation
Effect is played, also effectively utilizes spill marc, it is to avoid the wasting of resources；Using radiation sterilizing, be conducive to the fermentation of spill fruit juice, send out
Ferment point temperature stage, can improve the fermentation rate of ethanol, shorten fermentation time, and can retain to greatest extent in spill fruit juice
Beneficiating ingredient, fermentation distillers yeast are separated, and spill fruit juice is fully contacted with fermentation distillers yeast, is conducive to spill fruit juice fermentation, and
The clarity of spill fruit wine is conducive to using gauze wrapped.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail, to make those skilled in the art's reference say
Bright book word can be implemented according to this.
Embodiment 1：
The manufacture method of spill fruit wine of the present invention, comprises the following steps：
1) fresh spill fruit is chosen, after spill fruit is cleaned up, after placing 2 hours at subzero 20 DEG C, is risen again to 25 DEG C,
Squeezed the juice by weight 1: 5 addition pure water, add cellulase and pectase, stand 1 hour, carry out enzyme denaturing, filter
After obtain spill fruit juice and spill marc, be rich in pectin and cellulose in spill fruit juice, compounded using cellulase and pectase
So that spill fruit juice is easily clarified, be conducive to the spill fruit wine clear brewed；
2) by the spill marc of gained, Oryza glutinosa and water in step one in proportion 15: 2: 0.5 mix after, placement steamer is steamed
After 15 minutes, 20 DEG C are cooled to, spill marc and Oryza glutinosa were crushed by 50 eye mesh screens using pulverizer then, obtain powder, will
Powder and yeast, hot water in proportion 68: 4: 9 mix after, enclose with gauze and be placed under the conditions of 40 DEG C, fermented 2-4 days, then using yarn
Mono- parcels of cloth subpackage 2g, obtain the distillers yeast that ferments；Mixed with Oryza glutinosa as distillers yeast using spill marc, the consumption of grain can be reduced,
And combined to ferment with Oryza glutinosa containing remaining polysaccharide in spill marc and obtained efficient distillers yeast, when shortening the fermentation of spill fruit wine
Between, distillers yeast gauze is divided into into parcel, is conducive to effect of the distillers yeast in fermentation to play, also effectively utilizes spill marc, it is to avoid
The wasting of resources；
3) the fermentation distillers yeast of gained in step 2 being put in fermentation tank, by step 1) the spill fruit juice that obtains adds sucrose
The sugar content for adjusting spill fruit juice is 10%, adds citric acid or bamboo vinegar to adjust spill ph of a juice to 4, moves on to fermentation
Sealing and fermenting is carried out in tank 25 days, filtration obtains final product the spill fruit wine.
Embodiment 2
The manufacture method of spill fruit wine of the present invention, comprises the following steps：
1) fresh spill fruit is chosen, after spill fruit is cleaned up, after placing 3 hours at subzero 30 DEG C, is risen again to 25-30
DEG C, to be squeezed the juice by weight 1: 10 addition pure water, placed 10 minutes in high-pressure pulse electric, electric field intensity is 55kv/
Cm, umber of pulse are 10, and the addition for adding cellulase and pectase, described cellulase and pectase is spill fruit juice
The 2% of weight, its cellulase are 1: 0.5 with the weight ratio of pectase, stand 1, and hour carries out enzyme denaturing, obtains after filtration
Spill fruit juice and spill marc, are rich in pectin and cellulose in spill fruit juice, compounded using cellulase and pectase and cause to twist with the fingers
Sub- fruit juice is easily clarified, and is conducive to the spill fruit wine clear brewed；
2) by the spill marc of gained, Oryza glutinosa and water in step one in proportion 15: 2: 0.5 mix after, placement steamer is steamed
After 15 minutes, 20-30 DEG C is cooled to, spill marc and Oryza glutinosa was crushed by 50 eye mesh screens using pulverizer then, powder is obtained,
By powder and yeast, hot water in proportion 68: 4: 9 mix after, hot water temperature is 50 DEG C, is enclose with gauze and is placed under the conditions of 50 DEG C,
Fermentation 4 days, then using mono- parcels of gauze subpackage 5g, obtain the distillers yeast that ferments；Mixed with Oryza glutinosa as distillers yeast, energy using spill marc
The consumption of grain is reduced, and is combined to ferment with Oryza glutinosa containing remaining polysaccharide in spill marc and is obtained efficient distillers yeast, shortening
Distillers yeast gauze is divided into parcel by the fermentation time of spill fruit wine, is conducive to effect of the distillers yeast in fermentation to play, also effectively sharp
Use spill marc, it is to avoid the wasting of resources；
3) the fermentation distillers yeast of gained in step 2 being put in fermentation tank, by step 1) the spill fruit juice that obtains adds sucrose
Adjust spill fruit juice sugar content be 20%, carry out irradiation 20 minutes using 40 kilocurie dose deliveries, add citric acid or
It is that bamboo vinegar adjusts spill ph of a juice to 5, moves on in fermentation tank, being passed through 20mg/L sulfur dioxide carries out sealing and fermenting 25 days,
Sealing and fermenting is divided into 4 stages regulation fermentation temperatures, and the 0-1 days first stage are in 2-4 DEG C of condition bottom fermentation, second stage 2-
The 9-15 days phase IIIs, fourth stage the 16-25 days was at 20 DEG C in 40 DEG C of condition bottom fermentations in 45 DEG C of condition bottom fermentations within 8 days
Condition is fermented, and temperature heaving of the sea different temperatures fermentation energy effectively excites the fermentation rate of ethanol, shortens the fermentation time of the present invention,
And be all nutritional labeling that the relatively low fermentation energy of relative temperature retains in spill fruit, filtration obtains final product the spill fruit wine.
Described fermentation tank middle setting has 2 metafiltration nets, and the 2 metafiltration net is equidistantly positioned on fermentation top tank structure, institute
Filter screen is stated along one circle of fermentation top tank structure circumference, the 1/4 of a width of fermentation tank interior diameter of the filter screen, the mesh diameter of the filter screen
For 0.5-1 centimetre, will be the fermentation distillers yeast average 3 parts, wherein 2 parts are individually positioned in 2 metafiltration on the net, are tied up to using cord
On the filter screen, another is positioned over fermentation tank bottom, and fermentation distillers yeast is separated, and spill fruit juice is fully contacted with fermentation distillers yeast,
Be conducive to spill fruit juice fermentation, and be conducive to the clarity of spill fruit wine using gauze wrapped.
Embodiment 3
The manufacture method of spill fruit wine of the present invention, comprises the following steps：
1) fresh spill fruit is chosen, after spill fruit is cleaned up, after placing 2.5 hours at subzero 22 DEG C, is risen again to 25-
30 DEG C, squeezed the juice by weight 2: 9 addition pure water, placed 15 minutes in high-pressure pulse electric, electric field intensity is 60kv/
Cm, umber of pulse are 15, and the addition for adding cellulase and pectase, described cellulase and pectase is spill fruit juice
The 2% of weight, its cellulase are 1: 0.5 with the weight ratio of pectase, stand, 1.5 hours, carry out enzyme denaturing, after filtration
To spill fruit juice and spill marc, pectin and cellulose in spill fruit juice, is rich in, is compounded using cellulase and pectase and caused
Spill fruit juice is easily clarified, and is conducive to the spill fruit wine clear brewed；
2) by the spill marc of gained, Oryza glutinosa and water in step one in proportion 15: 2: 0.5 mix after, placement steamer is steamed
After 15 minutes, 28 DEG C are cooled to, spill marc and Oryza glutinosa were crushed by 50 eye mesh screens using pulverizer then, obtain powder, will
Powder and yeast, hot water in proportion 68: 4: 9 mix after, hot water temperature is 58 DEG C, is enclose with gauze and is placed under the conditions of 44 DEG C, is sent out
Ferment 3 days, then using mono- parcels of gauze subpackage 4g, obtain the distillers yeast that ferments；Mixed with Oryza glutinosa as distillers yeast using spill marc, can be subtracted
The consumption of few grain, and combined to ferment with Oryza glutinosa containing remaining polysaccharide in spill marc and obtain efficient distillers yeast, shortening sth. made by twisting
Distillers yeast gauze is divided into parcel by the fermentation time of sub- fruit wine, is conducive to effect of the distillers yeast in fermentation to play, also effectively utilizes
Spill marc, it is to avoid the wasting of resources；
3) the fermentation distillers yeast of gained in step 2 being put in fermentation tank, by step 1) the spill fruit juice that obtains adds sucrose
Adjust spill fruit juice sugar content be 12%, carry out irradiation 28 minutes using 45 kilocurie dose deliveries, add citric acid or
It is that bamboo vinegar adjusts spill ph of a juice to 5, moves on in fermentation tank, being passed through 20mg/L sulfur dioxide carries out sealing and fermenting 25 days,
Sealing and fermenting is divided into 4 stages regulation fermentation temperatures, and the 0-1 days first stage are in 2-4 DEG C of condition bottom fermentation, second stage 2-
The 9-15 days phase IIIs, fourth stage the 16-25 days was at 18 DEG C in 40 DEG C of condition bottom fermentations in 45 DEG C of condition bottom fermentations within 8 days
Condition is fermented, and temperature heaving of the sea different temperatures fermentation energy effectively excites the fermentation rate of ethanol, shortens the fermentation time of the present invention,
And be all nutritional labeling that the relatively low fermentation energy of relative temperature retains in spill fruit, filtration obtains final product the spill fruit wine.
Although embodiment of the present invention is disclosed as above, which is not restricted to listed by description and embodiment
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (8)
1. a kind of manufacture method of spill fruit wine, it is characterised in that the manufacture method of the spill fruit wine is comprised the following steps：
1) fresh spill fruit is chosen, and after spill fruit is cleaned up, after 2-3 hours being placed at subzero 20-30 DEG C, is risen again to 25-
30 DEG C, squeezed the juice by weight 1-2: 5-10 addition pure water, add cellulase and pectase, stand 1-2 hours, enter
Row enzyme denaturing, obtains spill fruit juice and spill marc after filtration；
2) by the spill marc of gained, Oryza glutinosa and water in step one in proportion 15: 2: 0.5 mix after, placement steamer steams 15 points
Zhong Hou, is cooled to 20-30 DEG C, and spill marc and Oryza glutinosa were crushed 50 eye mesh screens using pulverizer then, powder is obtained, by powder
End and yeast, hot water in proportion 68: 4: 9 mix after, enclose with gauze and be placed under the conditions of 40-50 DEG C, fermentation 2-4 days then is adopted
Mono- parcels of gauze subpackage 2-5g, obtain the distillers yeast that ferments；
3) the fermentation distillers yeast of gained in step 2 being put in fermentation tank, by step 1) the spill fruit juice that obtains adds sucrose to adjust
The sugar content of spill fruit juice is 10-20%, adds citric acid or bamboo vinegar to adjust spill ph of a juice to 4-5, moves on to and send out
Sealing and fermenting is carried out in fermentation tank 25 days, filtration obtains final product the spill fruit wine.
2. the manufacture method of spill fruit wine as claimed in claim 1, it is characterised in that step 1) in spill fruit add pure water
After being squeezed the juice, 10-20 minutes are placed in being additionally included in high-pressure pulse electric, add cellulase and pectase.
3. the manufacture method of spill fruit wine as claimed in claim 1, it is characterised in that step 1) described in cellulase and
The addition of pectase for spill juice weight 2%, its cellulase are 1: 0.5 with the weight ratio of pectase.
4. the manufacture method of spill fruit wine as claimed in claim 1, it is characterised in that step 2) in hot water temperature be 50-60
℃。
5. the manufacture method of spill fruit wine as described in claim 1, it is characterised in that step 3) in add in spill fruit juice
Sucrose adjusts the sugar content of spill fruit juice for carrying out irradiation 20-30 point using 40-50 kilocuries dose delivery after 10-20%
Clock.
6. the manufacture method of spill fruit wine as claimed in claim 1, it is characterised in that step 3) in sealing and fermenting be divided into 4
Stage adjusts fermentation temperature, and the 0-1 days first stage, second stage the 2-8 days was under the conditions of 45 DEG C in 2-4 DEG C of condition bottom fermentation
Fermentation, the 9-15 days phase IIIs are fermented in 40 DEG C of condition bottom fermentations, fourth stage for the 16-25 days in 15-25 DEG C of condition.
7. the manufacture method of spill fruit wine as claimed in claim 1, it is characterised in that step 3) described in fermentation tank in the middle of
2 metafiltration nets are provided with, the 2 metafiltration net is equidistantly positioned on fermentation top tank structure, and the filter screen is along fermentation top tank structure circumference
One circle, the 1/4 of a width of fermentation tank interior diameter of the filter screen, the mesh diameter of the filter screen is 0.5-1 centimetre, by the fermented wine
3 parts of Qu Pingjun, wherein 2 parts are individually positioned in 2 metafiltration on the net, are tied up on the filter screen using cord, and another is positioned over
Fermentation tank bottom.
8. the manufacture method of spill fruit wine as claimed in claim 1, it is characterised in that step 3) in be included in sealing and fermenting
Before, it is passed through 20mg/L sulfur dioxide, then sealing and fermenting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611112077.3A CN106520444A (en) | 2016-12-06 | 2016-12-06 | Preparation method of myrtle fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611112077.3A CN106520444A (en) | 2016-12-06 | 2016-12-06 | Preparation method of myrtle fruit wine |
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| CN106520444A true CN106520444A (en) | 2017-03-22 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107254380A (en) * | 2017-06-28 | 2017-10-17 | 邢夺伟 | A kind of cordyceps sinensis ginseng rich in cordyceps sinensis gracilis polysaccharide is pure to be made |
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| CN104450397A (en) * | 2014-11-29 | 2015-03-25 | 罗生芳 | Preparation method of glutinous rice wine containing dendrobium officinale |
| CN104762157A (en) * | 2015-03-11 | 2015-07-08 | 唐海玲 | Rhodomyrtus tomentosa health-caring fruit wine |
| CN105602803A (en) * | 2016-03-29 | 2016-05-25 | 欧振云 | Rhodomyrtus tomentosa wine and brewage method thereof |
| CN105925444A (en) * | 2016-07-15 | 2016-09-07 | 孙凤平 | Health care fruit wine and preparation method thereof |
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2016
- 2016-12-06 CN CN201611112077.3A patent/CN106520444A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450397A (en) * | 2014-11-29 | 2015-03-25 | 罗生芳 | Preparation method of glutinous rice wine containing dendrobium officinale |
| CN104762157A (en) * | 2015-03-11 | 2015-07-08 | 唐海玲 | Rhodomyrtus tomentosa health-caring fruit wine |
| CN105602803A (en) * | 2016-03-29 | 2016-05-25 | 欧振云 | Rhodomyrtus tomentosa wine and brewage method thereof |
| CN105925444A (en) * | 2016-07-15 | 2016-09-07 | 孙凤平 | Health care fruit wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107254380A (en) * | 2017-06-28 | 2017-10-17 | 邢夺伟 | A kind of cordyceps sinensis ginseng rich in cordyceps sinensis gracilis polysaccharide is pure to be made |
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