CN101933639A - Ginseng-schisandra drink and preparation method thereof - Google Patents
Ginseng-schisandra drink and preparation method thereof Download PDFInfo
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- CN101933639A CN101933639A CN2010102502856A CN201010250285A CN101933639A CN 101933639 A CN101933639 A CN 101933639A CN 2010102502856 A CN2010102502856 A CN 2010102502856A CN 201010250285 A CN201010250285 A CN 201010250285A CN 101933639 A CN101933639 A CN 101933639A
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Abstract
The embodiment of the invention discloses a ginseng-schisandra drink and a preparation method thereof, wherein the preparation method comprises the following steps of: adding ginseng into water for decocting, then filtering, and passing an obtained filtrate through macroporous resin to obtain a second ginseng filtrate; carrying out high-temperature sterilization on extracted schisandra juice to obtain first schisandra juice; and mixing the second ginseng filtrate, the first schisandra juice, white granulated sugar, honey and water to obtain the ginseng-schisandra drink. In the invention, the ginseng filtrate is prepared by adopting a macroporous resin adsorption extracting technology, the content of effective components is improved, the impurities are reduced, and the product quality is improved. In the preparation process of a schisandra filtrate, the high-temperature sterilization is directly carried out on the extracted juice without adding an antiseptic, so that not only the sterilizing effect is achieved, and the schisandra filtrate can be preserved for a long time, but also the prepared schisandra filtrate has bright, clear and transparent color and luster, is moderate in sweetness and sourness after being drunk in the mouth and reserves the original taste and flavor and the healthy components of natural schisandra.
Description
Technical field
The present invention relates to the diet processing technique field, more particularly, relate to a kind of Korean ginseng five tastes fruit beverage and preparation method thereof.
Background technology
Korean ginseng another name Korean ginseng is divided North Korea's red ginseng and South Korea red ginseng, can be divided into water according to shape and color and join, joins in vain and red ginseng.Korean ginseng reinforces vital energy, promoting production of body fluid and inducing sedation of the mind, the anti-ageing effect of waiting for a long time.Modern medicine study shows that Korean ginseng is preventing diabetes, artery sclerosis, and there is positive effect aspects such as hypertension, and in addition, Korean ginseng is anticancer in addition, and the control disease stimulates circulation, and prevents fatigue, the effect of aspects such as enhancing immunity.
Five tastes fruits is made Chinese medicine function nourishing generate fluid, the nourshing kidney of astringing the lung, antidiarrheal, puckery essence, is calmed the nerves, and can control illnesss such as chronic cough void is breathed heavily, dry is lacked in Tianjin, seminal emission is rushed down for a long time, forgetful insomnia.The pharmacological testing proof can be regulated the excitement and the process of inhibition of central nervous system, promotes body metabolism, regulates the secretion of gastric juice and bile, and rising person has the reduction effect to hepatitis convalescence transaminase.
In the prior art, decocting method, ethanol extraction method etc. are adopted in the extraction of active ingredient substantially in the Korean ginseng five tastes fruit beverage, and the active ingredient impurity of extraction is more, and, in preparation drink process, need to add compositions such as anticorrisive agent, make drink lose natural characteristics.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of Korean ginseng five tastes fruit beverage and preparation method thereof, and the Korean ginseng five tastes fruit beverage of the present invention's preparation need not to add anticorrisive agent and impurity is few.
The invention provides a kind of preparation method of Korean ginseng five tastes fruit beverage, comprising:
Korean ginseng is put into water decoction back filtration obtain the first Korean ginseng filtrate, the described first Korean ginseng filtrate by macroreticular resin, is obtained the second Korean ginseng filtrate;
The five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain first five tastes fruit juice liquid;
The described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed, obtain Korean ginseng five tastes fruit beverage.
Preferably, the mass ratio of the described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water is: 3～5: 10～15: 10～15: 2～4: 40～60.
Preferably, the temperature of described high temperature sterilization is 120 ℃, and sterilizing time is 10～15 seconds.
Preferably, described macroreticular resin is the D101 macroreticular resin.
Preferably, described obtaining also comprises after the second Korean ginseng filtrate:
With the described second Korean ginseng filtrate impurity of ethanol elution, obtain the 3rd Korean ginseng filtrate;
After described the 3rd Korean ginseng filtrate recycling ethanol concentrated, filter, obtain the 4th Korean ginseng filtrate.
Preferably, the five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtains also comprising behind first five tastes fruit juice liquid:
In described first five tastes fruit juice liquid, add pectase and handle, obtain second five tastes fruit juice liquid;
Filter after described second five tastes fruit juice liquid killed enzyme, obtain the 3rd five tastes fruit juice liquid.
Preferably, described pectase in first five tastes fruit juice liquid mass percent be 0.01～0.05%.
Preferably, describedly described second five tastes fruit juice liquid killed enzyme be specially:
Described second five tastes fruit juice liquid was killed enzyme 10～20 seconds with the tubular type sterilizer at 80～90 ℃.
Preferably, described obtaining also comprises behind the Korean ginseng five tastes fruit beverage:
Described Korean ginseng five tastes fruit beverage is carried out can,
Korean ginseng five tastes fruit beverage after the described can is carried out sterilization with the sterilization cabinet.
The present invention also provides a kind of Korean ginseng five tastes fruit beverage of above-mentioned preparation method's preparation.
From above-mentioned technical scheme as can be seen, the invention provides a kind of Korean ginseng five tastes fruit beverage and preparation method thereof, the present invention puts into water with Korean ginseng and decocts the back filtration, and the filtrate that obtains is passed through macroreticular resin, obtains the second Korean ginseng filtrate; The five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain first five tastes fruit juice liquid; The described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed, obtain Korean ginseng five tastes fruit beverage.The present invention adopts the macroporous resin adsorption extractive technique to prepare Korean ginseng filtrate, has improved content of effective, reduces impurity, has improved product quality.In the preparation process of five tastes fruit filtrate, directly the juice that squeezes is carried out high temperature sterilization, need not to add anticorrisive agent, both reached sterilization effects, can preserve for a long time, and the five tastes of preparation fruit filtrate is limpid in sight transparent, and the inlet back is sour-sweet moderate, has kept the genuine and composition good for health of natural five tastes fruit.In addition, utilize the Korean ginseng five tastes fruit beverage of the present invention's preparation of preparation method's preparation provided by the invention can alleviate fatigue and burnout effectively, improve immunity, liver-nourishing and eyesight-improving, beauty care, brain tonic and intelligence development.
The specific embodiment
Below the technical scheme in the embodiment of the invention is clearly and completely described, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that is obtained under the creative work prerequisite.
The invention discloses a kind of preparation method of Korean ginseng five tastes fruit beverage, comprising:
Korean ginseng is put into water decoction back filtration obtain the first Korean ginseng filtrate, the described first Korean ginseng filtrate by macroreticular resin, is obtained the second Korean ginseng filtrate;
The five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain first five tastes fruit juice liquid;
The described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed, obtain Korean ginseng five tastes fruit beverage.
Korean ginseng can increase the hematopoiesis function of marrow, and can improve body and exert oneself epidemic disease function and anti-irritability, therefore, has nourishing generate fluid, and strengthening vital QI to eliminate pathogenic factors is controlled effects such as the deficiency that disappears, and Compendium of Material Medica is called it and " controlled all asthenic symptoms of male woman "; Korean ginseng has anti-aging effects, " herbal classic " meaning Korean ginseng " tonifying five zang organs ... clothes are made light of one's life by commiting suicide and prolonged life for a long time ".
Five tastes fruit pericarp and the ripe skin of planting contain lignanoid, and comprise that multiple five tastes fruit is plain, are the effective medicinal components of five tastes fruit.Five tastes fruit can promote that protein is synthetic and liver glycogen generates and metabolic process is strengthened, and can effectively reduce transaminase, therefore, the hepatic injury due to a variety of causes is had obvious protective effect; Korean ginseng can promote brain cell protein synthetic, improve the nervous system propagation function, and can promote cranial nerve and grow, Shennong's Herbal meaning Korean ginseng " peace spirit is decided soul, ends palpitation with fear ... happy intelligence development ", modern study proves, the five tastes really have the effect of remarkable antitoxic heart-soothing and sedative, can effectively improve people's intellection, increase work efficiency.
There is no particular restriction to the mass ratio of the described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water in the present invention, formula range according to general drink all can, the mass ratio of the described second Korean ginseng filtrate, first five tastes fruit juice liquid, white granulated sugar, honey and water is preferably: 3～5: 10～15: 10～15: 2～4: 40～60, more preferably 4～5: 11～14: 12～15: 3～4: 50～55.
Described Korean ginseng is put into also comprises before water decocts:
Get drying, do not have go mouldy, the wetting back of no infested Korean ginseng cuts into slices, and obtains the sheet Korean ginseng.
Describedly Korean ginseng is put into water decoct and to be specially:
Above-mentioned sheet Korean ginseng is placed extractor, adding purified water decocts 3 times, the purifying water boiling and extraction 3 hours that adds for the first time 3 times of amounts, add for the second time 2 times of amount purifying water boiling and extraction 2 hours, add 1 times of amount purifying water boiling and extraction for the third time in the time of 1 hour, merge decoction liquor, filter the Korean ginseng filtrate of promptly winning.
The volume ratio of described first Korean ginseng filtrate and described macroreticular resin is preferably 3～6: 1, more preferably 3～5: 1, most preferably be 4: 1.
Described macroreticular resin is preferably the D101 macroreticular resin.The present invention adopts the macroporous resin adsorption extractive technique to prepare Korean ginseng filtrate, has improved content of effective, reduces impurity, has improved product quality.
According to the present invention, described obtaining also comprises after the second Korean ginseng filtrate:
With the described second Korean ginseng filtrate of ethanol elution, obtain the 3rd Korean ginseng filtrate;
After described the 3rd Korean ginseng filtrate recycling ethanol filtration, obtain the 4th Korean ginseng filtrate.
It is 60% edible ethanol that described ethanol is preferably volume ratio, and there is no particular restriction to time of the described second Korean ginseng filtrate of ethanol elution, reaches second Korean ginseng filtrate is colourless to get final product.Described described the 3rd Korean ginseng filtrate is concentrated is preferably: described the 3rd Korean ginseng filtrate is inserted in the recovered under reduced pressure jar, reclaim ethanol, concentrate eluant is to half volume, put into water that cold heavy jar adds 2 times of amounts carry out cold heavy after, filter, accent density is 1.10～1.15g/cm
3, obtain the 4th Korean ginseng filtrate.The described cold heavy time is preferably 20～24 hours, more preferably 24 hours.
Described the five tastes fruit juice liquid that squeezes is carried out also comprising before the high temperature sterilization: select bright five tastes fruit mellow fruit for use, pick out fruit such as rot, rinse well with clear water, use the stemmer fragmentation, remove stalk, the five tastes after going to obstruct fruit is added purified water by 1: 3 mass ratio pick out shell, obtain really pulp juice of the five tastes with the juice extractor squeezing juice; After described shell fragmentation, preferably decoct and filtered in 2～4 hours, preferred cold sinking after 20～24 hours mixed the filtrate that obtains with Schisandra fruit gravy liquid phase, obtain five tastes fruit juice liquid.
According to the present invention, the temperature of described high temperature sterilization is preferably 120 ℃, and sterilizing time is preferably 10～20 seconds, more preferably 10～15 seconds.High temperature sterilization can be avoided fruit juice fermentation in the following process process.Because selecting bright five tastes fruit mellow fruit for use is raw material, squeezes to five tastes fruit fruit drink, therefore, needs the five tastes fruit juice liquid that squeezes is carried out sterilization processing in preparation process.
Because fruit drink, five tastes fruit juice liquid carried out high temperature sterilization after, also need five tastes fruit juice liquid is carried out Preservation Treatment.Described the five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain also comprising behind first five tastes fruit juice liquid: in described first five tastes fruit juice liquid, add pectase and handle, obtain second five tastes fruit juice liquid; Filter after described second five tastes fruit juice liquid killed enzyme, obtain the 3rd five tastes fruit juice liquid.The mass percent of described pectase is preferably 0.01～0.05%, and more preferably 0.02～0.04%.The time that described fruit enzyme glue is handled is preferably 1.5～3 hours, more preferably 2～3 hours.The temperature that described fruit enzyme glue is handled is preferably 35～50 ℃, more preferably 40 ℃.Owing to added pectase in the processing procedure to the bright juice of five tastes fruit, therefore, need kill enzyme to second five tastes fruit juice liquid and handle.Describedly described second five tastes fruit juice liquid is killed enzyme preferably be specially: described second five tastes fruit juice liquid was killed enzyme 10～20 seconds with the tubular type sterilizer at 80～90 ℃, more preferably described second five tastes fruit juice liquid was killed enzyme 15 seconds with the tubular type sterilizer at 85 ℃.Add pectase and can improve the clarity of fruit juice and the back muddiness of fruit juice.Described obtaining also comprises behind the 3rd five tastes fruit juice liquid: the 3rd five tastes fruit juice liquid is added in the preparing tank, be heated to preferred 75～85 ℃, add white granulated sugar, transferring pol is 30 degree, filters back cold depositing under preferred-1～-4 ℃ condition.
The described described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed is preferably: white granulated sugar is added in the preparing tank, adding pure water is heated to 100 ℃ of dissolvings and makes simple syrup, again Korean ginseng extract, five tastes fruit fruit juice, honey are put into preparation and irritated, dilute with water, stir, be heated to about 85 ℃, filter, obtain Korean ginseng five tastes fruit beverage.
According to the present invention, described obtaining also comprises behind the Korean ginseng five tastes fruit beverage:
Described Korean ginseng five tastes fruit beverage is carried out can,
Korean ginseng five tastes fruit beverage after the described can is carried out sterilization with the sterilization cabinet.
Above-mentioned sterilization temperature is preferably 95～105 ℃, more preferably 100 ℃.Time is preferably 10～20 minutes, more preferably 15 minutes.
In order to further specify technical scheme of the present invention, below in conjunction with embodiment the preferred embodiment of the invention is described, but should be appreciated that these describe just to further specifying the features and advantages of the present invention, rather than to the restriction of claim of the present invention.
Embodiment 1
The preparation of Korean ginseng extract
Get drying, do not have go mouldy, no infested Korean ginseng, wetting, obtain the sheet Korean ginseng after the section;
Described sheet Korean ginseng is placed extractor, in the described extractor that the sheet Korean ginseng arranged, add purified water and decoct 3 times, add the purifying water boiling and extraction 3 hours of 3 times of amounts for the first time, add 2 times of amount purifying water boiling and extraction 2 hours for the second time, add 1 times of amount purifying water boiling and extraction for the third time in the time of 1 hour, merge decoction liquor, filter, filter and obtain the first Korean ginseng filtrate, the described first Korean ginseng filtrate is adsorbed by the D101 macroreticular resin, and filtrate and resin volume ratio are 4: 1;
With distilled water wash-out residual impurity, be that 60% edible ethanol carries out wash-out with percent by volume again, be eluted to colourless, collect eluent, obtain the 3rd Korean ginseng filtrate, filtrate is inserted in the recovered under reduced pressure concentration tank, decompression recycling ethanol, and concentrate, concentrate to density is 1.10～1.15g/cm
3The time, put into cold heavy jar, add 2 times of volume purified water dilutions, precipitate 24 hours, get the supernatant filtration and promptly get the Korean ginseng extract.
Embodiment 2
The preparation of five tastes fruit juice liquid
Select bright five tastes fruit mellow fruit for use, picking out rots waits fruit, rinses well with clear water, use the stemmer fragmentation, removes stalk, with the five tastes after going to obstruct really by mass ratio be add at 1: 3 purified water with juice extractor squeeze the five tastes really pulp juice pick out shell;
Filtered in 3 hours decocting after the shell fragmentation, add heavy 24 hours of 2 times of amount purifying water-cooleds, filter, the filtrate that obtains is mixed with five tastes fruit pulp juice liquid phase, obtain five tastes fruit juice liquid;
Described five tastes fruit juice liquid is carried out carrying out high temperature sterilization immediately under 120 ℃, obtain first five tastes fruit juice liquid;
First five tastes fruit juice liquid is cooled to 40 ℃ carries out the enzyme processing, the ratio in 0.01～0.05% adds pectase, stirs, and in 2 hours processing times, obtains second five tastes fruit juice liquid;
Second five tastes fruit juice liquid was killed enzyme 15 seconds with the tubular type sterilizer at 85 ℃;
Second five tastes fruit juice liquid that kills behind the enzyme is cooled to below 45 ℃ immediately, filters with diatomite filter, filtered fluid is added in the preparing tank, be heated to 70 ℃, add white granulated sugar, transferring pol is 30 degree, filters the back-4 ℃ of cold depositing, and obtains five tastes fruit juice liquid.
Embodiment 3
With mass percent is in the white granulated sugar adding preparing tank of 13wt%, adding pure water is heated to 100 ℃ of dissolvings and makes simple syrup, 5wt% Korean ginseng extract, 15wt% five tastes fruit juice liquid, 4wt% honey being put into preparation irritates again, the water that adds 63wt%, stir, be heated to about 85 ℃, filter, obtain Korean ginseng five tastes fruit beverage;
With packing container clear water wash clean, with the can of above-mentioned Korean ginseng five tastes fruit beverage, the product after the can carries out sterilization with the sterilization cabinet immediately with bottle placer, and sterilization temperature is 100 ± 5 ℃, and the time is 15 minutes;
Product after the sterilization has been sorted out impurity, muddiness, loading amount deficiency, rolled substandard products such as lid is not tight, packed by packing specification.
Embodiment 4
The Korean ginseng five tastes fruit beverage of embodiment 3 preparations is carried out perusal, and the Korean ginseng five tastes fruit beverage of embodiment 3 preparations has color and luster and is light ruby red, as clear as crystal, has kept the genuine and composition good for health of natural five tastes fruit.Investigate 100 people at random the Korean ginseng five tastes fruit beverage of the present invention's preparation is estimated, wherein 95 people think that the inlet back is sour-sweet moderate, refrigerant tasty and refreshing.
Embodiment 5
After the Korean ginseng five tastes fruit beverage of embodiment 3 preparation placed 30 days at normal temperatures, manually taste respectively and measuring, find that the Korean ginseng five tastes fruit beverage that normal temperature is placed after 30 days down still is light ruby red, as clear as crystal, sour-sweet moderate, refrigerant tasty and refreshing, no denaturalization phenomenon takes place.
From the foregoing description as can be seen, the present invention adopts the macroporous resin adsorption extractive technique to prepare Korean ginseng filtrate, has improved content of effective, reduces impurity, has improved product quality.In the preparation process of five tastes fruit filtrate, directly the juice that squeezes is carried out high temperature sterilization, need not to add anticorrisive agent, both reached sterilization effects, and the five tastes of preparation fruit filtrate is limpid in sight transparent, and the inlet back is sour-sweet moderate, has kept the genuine and composition good for health of natural five tastes fruit.In addition, utilize the Korean ginseng five tastes fruit beverage of the present invention's preparation of preparation method's preparation provided by the invention can alleviate fatigue and burnout effectively, improve immunity, liver-nourishing and eyesight-improving, beauty care, brain tonic and intelligence development.
To the above-mentioned explanation of the disclosed embodiments, make this area professional and technical personnel can realize or use the present invention.Multiple modification to these embodiment will be conspicuous concerning those skilled in the art, and defined herein General Principle can realize under the situation that does not break away from the spirit or scope of the present invention in other embodiments.Therefore, the present invention will can not be restricted to these embodiment shown in this article, but will meet and principle disclosed herein and features of novelty the wideest corresponding to scope.
Claims (10)
1. the preparation method of a Korean ginseng five tastes fruit beverage is characterized in that, comprising:
Korean ginseng is put into water decoction back filtration obtain the first Korean ginseng filtrate, the described first Korean ginseng filtrate by macroreticular resin, is obtained the second Korean ginseng filtrate;
The five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtain first five tastes fruit juice liquid;
The described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water are mixed, obtain Korean ginseng five tastes fruit beverage.
2. preparation method according to claim 1 is characterized in that, the mass ratio of the described second Korean ginseng filtrate, described first five tastes fruit juice liquid, white granulated sugar, honey and water is: 3～5: 10～15: 10～15: 2～4: 40～60.
3. preparation method according to claim 1 is characterized in that, the temperature of described high temperature sterilization is 120 ℃, and sterilizing time is 10～15 seconds.
4. preparation method according to claim 1 is characterized in that, described macroreticular resin is the D101 macroreticular resin.
5. preparation method according to claim 1 is characterized in that, described obtaining also comprises after the second Korean ginseng filtrate:
With the described second Korean ginseng filtrate impurity of ethanol elution, obtain the 3rd Korean ginseng filtrate;
After described the 3rd Korean ginseng filtrate recycling ethanol concentrated, filter, obtain the 4th Korean ginseng filtrate.
6. preparation method according to claim 1 is characterized in that, the five tastes fruit juice liquid that squeezes is carried out high temperature sterilization, obtains also comprising behind first five tastes fruit juice liquid:
In described first five tastes fruit juice liquid, add pectase and handle, obtain second five tastes fruit juice liquid;
Filter after described second five tastes fruit juice liquid killed enzyme, obtain the 3rd five tastes fruit juice liquid.
7. preparation method according to claim 6 is characterized in that, described pectase in first five tastes fruit juice liquid mass percent be 0.01～0.05%.
8. preparation method according to claim 6 is characterized in that, describedly described second five tastes fruit juice liquid is killed enzyme is specially:
Described second five tastes fruit juice liquid was killed enzyme 10～20 seconds with the tubular type sterilizer at 80～90 ℃.
9. according to any described preparation method of claim 1～8, it is characterized in that described obtaining also comprises behind the Korean ginseng five tastes fruit beverage:
Described Korean ginseng five tastes fruit beverage is carried out can,
Korean ginseng five tastes fruit beverage after the described can is carried out sterilization with the sterilization cabinet.
10. according to any Korean ginseng five tastes fruit beverage that described preparation method prepares of claim 1～9.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564572A (en) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | Preparation method of Korean red ginseng soup |
| CN104957611A (en) * | 2015-06-22 | 2015-10-07 | 安庆市孝柱食品科技有限公司 | Sunflower seed oil oral liquid |
| CN108157722A (en) * | 2018-02-09 | 2018-06-15 | 李冠楠 | A kind of preparation method of Koryo ginseng beverage and the Koryo ginseng beverage being prepared by it |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543534A (en) * | 2009-05-11 | 2009-09-30 | 徐云峰 | Technique for preparing American ginseng shizandra oral liquid and oral liquid thereof |
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2010
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543534A (en) * | 2009-05-11 | 2009-09-30 | 徐云峰 | Technique for preparing American ginseng shizandra oral liquid and oral liquid thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564572A (en) * | 2013-11-22 | 2014-02-12 | 威海环翠楼红参科技有限公司 | Preparation method of Korean red ginseng soup |
| CN104957611A (en) * | 2015-06-22 | 2015-10-07 | 安庆市孝柱食品科技有限公司 | Sunflower seed oil oral liquid |
| CN108157722A (en) * | 2018-02-09 | 2018-06-15 | 李冠楠 | A kind of preparation method of Koryo ginseng beverage and the Koryo ginseng beverage being prepared by it |
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