CN103695226B - A kind of Ganoderma lucidum fruit wine and preparation method thereof - Google Patents
A kind of Ganoderma lucidum fruit wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of Ganoderma lucidum fruit wine and preparation method thereof, this technique relates to technical field of bioengineering, with corn, wheat and rice for main raw material adopts solid-fermented technique and wine-making technology to obtain Lucid Ganoderma wine.Corn and wheat soak, water ratio is made to reach 40 ~ 80%, 5 ~ 30% glossy ganoderma seed liquor are accessed after sterilizing, use preservative film sealing and fermenting, the rice that the rice adding 30 ~ 70% Ganoderma fermented product weight is cooked into, and the distiller's yeast of rice weight 1 ~ 5%, the water of 2 ~ 5 times, through 10 ~ 30 DEG C, fermentation in 10 ~ 50 days, fermented liquid is through filtering, blending acquisition Ganoderma lucidum fruit wine.This wine alcoholic strength 8 ~ 30%, Ganoderma triterpenoids content 50 ~ 500mg/L, protein 60 ~ 500mg/L, reducing sugar & lt; 2.0%, polysaccharide 100 ~ 800mg/L, chromaticness beige is to brown.This Ganoderma lucidum fruit wine, has protection liver and the effect such as anti-oxidant.
Description
Technical field
The present invention relates to technical field of bioengineering, refer in particular to and utilize rice, corn, wheat for main raw material, take glossy ganoderma as bacterial classification, adopts method and the purposes of solid-fermented technique production Ganoderma lucidum fruit wine.
Background technology
Glossy ganoderma (
ganodermalucidum), also known as red sesame, Ganoderma Lucidum, Ganoderma lucidum seu Japonicum, taxonomy belongs to mycota, Basidiomycotina, Aphyllophorales, polyporaceae, Ganoderma.Glossy ganoderma is a kind of medicinal fungi be of great rarity, and is the fine work in Chinese Medicine treasure-house.The title that glossy ganoderma just has since ancient times " celestial grass ", not only can treat various diseases, and has nourishing and body-strengthening, strengthens the body resistance to consolidate the constitution, is conducive to body and keeps or recover the effects such as stable state, enjoys people to favor.Glossy ganoderma cap suberin, kidney shape, reddish brown, purple or mulberry, have paint-like gloss, change the outfit rib and radial wrinkle, and size and geometric alters a great deal.Stem side is raw, seldom wilfully, is longer than bacteria cover diameter, sorrel, glossy.Glossy ganoderma happiness is hot and humid, strong scattering light, good environment of ventilating, and many growths are at other, the withered tree root of the timber of deciduous tree and fall on wood, grow vigorous after autumn rain season in summer.Glossy ganoderma is warm in nature, and taste is sweet, has beneficial vital essence, the medicinal functions such as strengthening the bones and muscles.Glossy ganoderma about 50 ~ 60 days sporophore maturations of cultivation." Book of Rites " of B.C. about 300 years, records " food is added multitudinous, shy have sesame handle ".B.C. 239 years " Springs and Autumns of Master Lü " have such record " with beautiful person, the more bacterium of white horse with a black mane ".The ancestors of visible China start to take glossy ganoderma very early.About glossy ganoderma, a lot of ancient literature also mentions that it can be taken as a kind of food.TAO Hong-Jing was once pointed out: " Fan get Zhi grass, just positive your food, nothing left joint degree, therefore neither cloud instructions about how to take medicine are also." LI Shi-Zhen also points out: " and former times four extremely adopts sesame, and group's celestial being is taken, then sesame also Pseudomonas can trencherman, therefore move into dish portion ".These are all the records of glossy ganoderma medicine-food two-purpose in China's history.
The composition that glossy ganoderma has physiologically active mainly contains alkaloids, polyose, amino acid, triterpenes, organic germanium trace element and ucleotides.Glossy ganoderma can treat the diseases such as neurasthenia, bronchial asthma, dizziness, insomnia and palpitaition, there is curative effect in various degree to pyelonephritis, stomach trouble, duodenal ulcer, hypertension, chronic hepatitis, coronary heart disease, leukopenia, high anteserum cholesterol and cancer, and have no side effect.
Domestic have part research and report about Lucid Ganoderma wine, applied for that patent of invention 20 is multinomial, these patents adopt immersion substantially, blent with lucidum extracting liquid or liquid fermenting is the Lucid Ganoderma wine of main acquisition.As in Lee, He Jinxing discloses with Red Ganoderma or red ganoderma lucidum extract, sweet glossy ganoderma or with coating except red ganoderma lucidum extract, sweet lucidum extracting liquid, the stevioside of bitter taste with obtain Lucid Ganoderma wine (patent No. 92107554.5) with the syrup that water, white sugar, citric acid are smelt by blended liquor base; After Deng Fengxiang discloses and the tonic wine such as glossy ganoderma is carried out extracted many times, use soak by water again, the wine soaked and the mixing of decoction juice are obtained and takes a tonic or nourishing food to build up one's health wine liquid, then obtain the Lucid Ganoderma wine (93117937.8) with beauty treatment, health, health-care effect through modulation filtration, storage; Recessed the describing of Feng Xuan makes base wine with high quality sorghum wine, and is furnished with lucidum extracting liquid, Ganoderma sporophore is placed in the Kaoliang spirit adding lucidum extracting liquid and carries out the brewed method (94106761.0) obtaining Lucid Ganoderma wine; Tian Xiwen discloses and utilizes the red sorghum, glutinous rice, Ganoderma mycelium and yeast for fermentation method (93111978.2) obtaining Lucid Ganoderma wine etc., with these methods acquisition Lucid Ganoderma wine cost is higher, the production cycle long or produce more contaminated wastewater.Seriously govern the development of Lucid Ganoderma wine.
Solid state fermentation is that microorganism is not having or substantially do not having the fermentation mode on the solid state substrate of free-water, and gas, liquid, solid three-phase in solid state substrate is also deposited, namely in porous solid state substrate containing water and water-insoluble substance with.Water-activity is low, the insoluble height of substrate water, and microorganism easily grows, and enzyme activity is high, and enzyme system enriches; Due in fermenting process not or have a small amount of free water, therefore substrate inhibition or product inhibition phenomena seldom occur, and therefore Metabolites Concentration is higher; Fermenting process is extensive, does not need stringent asepsis requirements; Simple in equipment, less investment, energy consumption are low, easy to operate; Aftertreatment is easy, pollution is few, basic non-wastewater discharge.
Therefore this patent adopts solid-state fermentation technology, breed Ganoderma mycelium with corn and wheat for matrix and obtain the fermented product containing ganoderan and Ganoderma triterpenoids, this fermented product mixes obtained Lucid Ganoderma wine with rice rice, distiller's yeast, this Lucid Ganoderma wine due to containing Ganoderma triterpenoids and ganoderan isoreactivity material, therefore this drinking utensils have protect the liver, anti-oxidant, effect of strengthening human body immunity.
Summary of the invention
The present invention is to provide a kind of brewage of Ganoderma lucidum fruit wine, with wheat, corn and rice for main raw material, utilize glossy ganoderma to adopt solid aerobic fermentation technology, zymamsis technology combines, through the fermented liquid of twice strain fermentation acquisition, this fermented liquid is through filtering, blending acquisition Ganoderma lucidum fruit wine.
Ganoderma lucidum fruit wine, this wine alcoholic strength of this wine 8-30%(mass/volume m/V), Ganoderma triterpenoids content 50-500mg/L, protein 60-500mg/L, reducing sugar <2.0%, ganoderan 100-800mg/L.
The object of the present invention is to provide a kind of preparation method of Ganoderma lucidum fruit wine, prepare in the steps below:
(1) preparation of liquid shaking bottle bacterial classification: sucrose 20 ~ 100 grams, soybean cake powder 10 ~ 50 grams, corn steep liquor 10 ~ 50 grams, 10 ~ 60 grams, wheat bran, potassium primary phosphate 0.06 ~ 0.6 gram, 0.05 ~ 0.5 gram, magnesium sulfate, water 1000mL, packing 250mL triangular flask, every bottle of 40 ~ 150mL, 100 ~ 130 DEG C of sterilizings 10 ~ 60 minutes, access glossy ganoderma test tube slant bacterial classification after cooling, rotating speed 60 ~ 180 revs/min, temperature 22 ~ 33 DEG C is cultivated 5 ~ 10 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
(2) preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 20 ~ 100 grams in following ratio, soybean cake powder 10 ~ 50 grams, corn steep liquor 10 ~ 50 grams, 10 ~ 60 grams, wheat bran, potassium primary phosphate 0.06 ~ 0.6 gram, 0.05 ~ 0.5 gram, magnesium sulfate, 2 ~ 7 grams, soya-bean oil, water 1000mL; Submerged liquid culturation substratum proceeds to seeding tank by tank volume 50 ~ 80%, through 100 ~ 120 DEG C of sterilizings, be cooled to room temperature, with 3 ~ 10%(volume ratio) inoculum size access glossy ganoderma liquid shaking bottle bacterial classification, temperature 22 ~ 33 DEG C, tank pressure 0.03 ~ 0.08 MPa, mixing speed 60 ~ 250 revs/min, ventilation 1:0.3 ~ 1:1.2(v/v/m) cultivate 3 ~ 8 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
(3) glossy ganoderma solid state fermentation: corn and wheat are according to 1:0.5 ~ 4(w/w) ratio mix, be soaked in water and make water ratio reach 40 ~ 80%(weight percentage), 110 ~ 150 DEG C of sterilizings 10 ~ 60 minutes, after cool to room temperature, with 5 ~ 20%(volume and weight ratio) inoculum size accesses the bacterial classification of the Submerged liquid culturation of glossy ganoderma, cover preservative film, temperature 22 ~ 33 DEG C, humidity 55 ~ 90% is cultivated and is obtained Ganoderma fermented product in 5 ~ 20 days;
(4) the brewageing of Ganoderma lucidum fruit wine: take Ganoderma fermented product weight, by 30-70%(weight ratio) take rice, add and become rice with the poach of the weight such as rice, cooling after and Ganoderma fermented product, rice weight 1 ~ 5% distiller's yeast, rice weight 2-5 water doubly, mixing all with, through 10-30 DEG C, fermentation in 10 ~ 50 days, fermented liquid is through filtering, blending acquisition Ganoderma lucidum fruit wine.By the Ganoderma lucidum fruit wine of this explained hereafter, it is characterized in that chromaticness beige is to brown, there is strong fruital taste and the peculiar fragrance of glossy ganoderma fermentation.
Much research has been studied all proves that Ganoderma triterpenoids has protection liver function (SuCH, LainMN, ChanMH.Hepato-protectivetriterpenoidsfromGanodermaTsugae Murrill.MushroomBiologyandMushroomProducts.Hongkong:TheC hineseUniversityPress, 1993,275 ~ 283; Wang Mingyu, Lin Zhibin: Ganoderma lucidum triterpenes components is in vivo and in vitro on the impact of immunological liver injury. Chinese Pharmaceutical Journal 2000,35 (12), 809-812), ganoderan can anti-oxidant (Zhang Zhijun; Li Shufang; Wei Xuesheng; Chen Xiaoming. the research of ganoderan antioxidation activity in vitro; Yang Hongmei; Wang Li; Chen Jie; Li Yipei; Pei Rui; . Ganoderma lucidum polysaccharides peptide is on the impact of Alzheimer sample rat hippocampus ultrastructure and resistance of oxidation. Aged in China magazine; 2009; 29 (18): 2351-2353), therefore Ganoderma lucidum fruit wine provided by the invention has protection liver and the effect such as anti-oxidant.
Embodiment
Below in conjunction with embodiment, the present invention is further elaborated:
Wherein said Ganoderma lucidum fruit wine functional ingredient measures by following method:
Protein content determination employing Xylene Brilliant Cyanine G (Chen Jianxun, Wang Xiaofeng: plant physiology experiment instructs. experiment 19: Coomassie brilliant G-250 method measures protein content. press of South China Science & Engineering University p54 ~ 55); Ganoderma triterpenoids mensuration employing ultraviolet spectrophotometry (Wang Xiangfei, Pan Xudong, Liu Wenxia, etc. the mensuration of the content of total triterpene composition in chrysanthemum Orostachys fimbriatus. China National folk medicine, 2009,18 (10): 11).Measurement of the polysaccharide content adopts sulfuric acid-phynol method (Zhaoyang nanmu, Chang Jidong. Phenol sulfuric acid procedure and indirect iodometric processes measure ganoderma polyoses content and compare [J]. edible mushrooms, 2007, (3): 58-61.), reducing sugar content measures employing 3,5-dinitrosalicylic acid system.
The Ganderma lucidum strain used in embodiment 1 ~ 3 in the present invention is any one Ganderma lucidum strain that can buy, and comprising: the multiple Ganderma lucidum strains such as red sesame, purple sesame, artist's conk.Corn steep liquor is commercially available any manufacturer production, but its protein content is not less than 37%.The distiller's yeast adopted is any one distiller's yeast of yellow rice wine distiller's yeast or white wine distiller's yeast; Glossy ganoderma slant strains adopts PDA medium preparing.Containing 200g potato extracting solution, (peeled potatoes cuts into pieces 1000mLPDA substratum, 1000mL distilled water boils 30 minutes, eight layers of filtered through gauze, filtrate is settled to 1000mL, filtrate is potato extracting solution) add sucrose 20g, agar 20g, boil packing test tube after agar dissolves completely, tampon beyond the Great Wall, 121 DEG C of sterilizings, bevel.Aseptic inoculation Ganderma lucidum strain, cultivate 7 days for 30 DEG C, 4 DEG C of refrigerations are stand-by.
embodiment 1
The preparation of liquid shaking bottle bacterial classification: sucrose 20 grams, soybean cake powder 50 grams, corn steep liquor 50 grams, 60 grams, wheat bran, potassium primary phosphate 0.6 gram, 0.5 gram, magnesium sulfate, water 1000mL, packing 250mL triangular flask, every bottle of 40mL, 100 DEG C of sterilizings 60 minutes, access glossy ganoderma test tube slant bacterial classification after cooling (
ganodermalucidum), rotating speed 60 revs/min, temperature 22 DEG C is cultivated 10 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
The preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 100 grams in following ratio, soybean cake powder 10 grams, corn steep liquor 10 grams, 10 grams, wheat bran, potassium primary phosphate 0.6 gram, 0.5 gram, magnesium sulfate, 7 grams, soya-bean oil, water 1000mL; Submerged liquid culturation substratum proceeds to seeding tank by tank volume 50%, through 100 DEG C of sterilizings, be cooled to room temperature, with 10%(volume ratio) inoculum size access glossy ganoderma liquid shaking bottle bacterial classification, temperature 22 DEG C, tank pressure 0.03 MPa, mixing speed 70 revs/min, ventilation 1:0.3v/v/m cultivates 8 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
Glossy ganoderma solid state fermentation: corn and wheat are by 1:0.5(weight ratio) mix, be soaked in water and make water ratio reach 45%, 110 DEG C of sterilizings 60 minutes, after cool to room temperature, with 20%(volume ratio weight) bacterial classification of Submerged liquid culturation of inoculum size access glossy ganoderma, cover preservative film, temperature 32 DEG C, humidity 90% is cultivated and is obtained glossy ganoderma fermentation fermented product in 20 days;
Brewageing of Ganoderma lucidum fruit wine: take Ganoderma fermented product weight, by 30%(weight ratio) take rice, add and become rice with the poach of the weight such as rice, cooling after and Ganoderma fermented product, rice weight 1.5% distiller's yeast, the water that rice weight is 2 times, mixing all with, through 10 DEG C, fermentation in 50 days, fermented liquid is through filtering, blending acquisition Ganoderma lucidum fruit wine.By the Ganoderma lucidum fruit wine of this explained hereafter, it is characterized in that chromaticness beige, there is strong fruital taste and the peculiar fragrance of glossy ganoderma fermentation.
embodiment 2
The preparation of liquid shaking bottle bacterial classification: sucrose 60 grams, soybean cake powder 30 grams, corn steep liquor 30 grams, 30 grams, wheat bran, potassium primary phosphate 0.3 gram, 0.3 gram, magnesium sulfate, water 1000mL, packing 250mL triangular flask, every bottle of 80mL, 115 DEG C of sterilizings 40 minutes, access glossy ganoderma test tube slant bacterial classification after cooling (
ganodermalucidum), rotating speed 120 revs/min, temperature 28 DEG C is cultivated 7 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
The preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 60 grams in following ratio, soybean cake powder 25 grams, corn steep liquor 31 grams, 30 grams, wheat bran, potassium primary phosphate 0.25 gram, 0.25 gram, magnesium sulfate, 4.1 grams, soya-bean oil, water 1000mL; Submerged liquid culturation substratum proceeds to seeding tank by tank volume 60%, through 115 DEG C of sterilizings, be cooled to room temperature, with 6%(volume ratio) inoculum size access glossy ganoderma liquid shaking bottle bacterial classification, temperature 27 DEG C, tank pressure 0.05 MPa, mixing speed 120 revs/min, ventilation 1:0.8v/v/m cultivates 5 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
Glossy ganoderma solid state fermentation: corn and wheat are by 1:2(weight ratio) mix, be soaked in water and make water ratio reach 60%,
130 DEG C of sterilizings 30 minutes, after cool to room temperature, with 10%(volume ratio weight) bacterial classification of the Submerged liquid culturation of inoculum size access glossy ganoderma, cover preservative film, at temperature 60 C, humidity 85% is cultivated and is obtained Ganoderma fermented product in 10 days;
Brewageing of Ganoderma lucidum fruit wine: take Ganoderma fermented product weight, by 50%(weight ratio) take rice, add and become rice with the poach of the weight such as rice, cooling after and Ganoderma fermented product, rice weight 3% distiller's yeast, the water that rice weight is 3 times, mixing all with, through 20 DEG C, fermentation in 25 days, fermented liquid is through filtering, blending acquisition Ganoderma lucidum fruit wine.By the Ganoderma lucidum fruit wine of this explained hereafter, it is characterized in that chromaticness is light brown, there is strong fruital taste and the peculiar fragrance of glossy ganoderma fermentation.
embodiment 3
The preparation of liquid shaking bottle bacterial classification: sucrose 100 grams, soybean cake powder 10 grams, corn steep liquor 10 grams, 10 grams, wheat bran, potassium primary phosphate 0.06 gram, 0.05 gram, magnesium sulfate, water 1000mL, packing 250mL triangular flask, every bottle of 140mL, 128 DEG C of sterilizings 55 minutes, access glossy ganoderma test tube slant bacterial classification after cooling (
ganodermalucidum), rotating speed 180 revs/min, temperature 33 DEG C is cultivated 5 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
The preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 20 grams in following ratio, soybean cake powder 45 grams, corn steep liquor 45 grams, 60 grams, wheat bran, potassium primary phosphate 0.06 gram, 0.05 gram, magnesium sulfate, 2 grams, soya-bean oil, water 1000mL; Submerged liquid culturation substratum proceeds to seeding tank by tank volume 80%, through 120 DEG C of sterilizings, be cooled to room temperature, with 3%(volume ratio) inoculum size access glossy ganoderma liquid shaking bottle bacterial classification, temperature 33 DEG C, tank pressure 0.08 MPa, mixing speed 250 revs/min, ventilation 1:1.1v/v/m cultivates 8 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
Glossy ganoderma solid state fermentation: corn and wheat are by 1:3.5(weight ratio) mix, be soaked in water and make water ratio reach 75%, 150 DEG C of sterilizings 10 minutes, after cool to room temperature, with 5%(volume ratio weight) bacterial classification of Submerged liquid culturation of inoculum size access glossy ganoderma, cover preservative film, temperature 22 DEG C, humidity 60% is cultivated and is obtained glossy ganoderma fermentation fermented product in 5 days;
Brewageing of glossy ganoderma fruit fruit wine: take Ganoderma fermented product weight, by 70%(weight ratio) take rice, add and become rice with the poach of the weight such as rice, after cooling and the distiller's yeast of 5% of Ganoderma fermented product and rice weight, the water that rice weight is 5 times, mixing all with, through 30 DEG C, fermentation in 10 days, fermented liquid is through filtering, blending acquisition Ganoderma lucidum fruit wine.By the Ganoderma lucidum fruit wine of this explained hereafter, it is characterized in that chromaticness brown, there is strong fruital taste and the peculiar fragrance of glossy ganoderma fermentation.
The measurement result of embodiment 1, embodiment 2 and embodiment 3 is presented at table 1
Table 1: embodiment 1-3 composition analysis table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Alcoholic strength (mass/volume %) | 30 | 22 | 9 |
| Ganoderma triterpenoids (mg/L) | 53 | 247 | 473 |
| Protein (mg/L) | 470 | 241 | 63 |
| Reducing sugar (mg/L) | 18 | 17 | 19 |
| Ganoderan (mg/L) | 759 | 411 | 81 |
Claims (1)
1. the preparation method of Ganoderma lucidum fruit wine, is characterized in that preparing in the steps below:
(1) preparation of liquid shaking bottle bacterial classification: sucrose 20 ~ 100 grams, soybean cake powder 10 ~ 50 grams, corn steep liquor 10 ~ 50 grams, 10 ~ 60 grams, wheat bran, potassium primary phosphate 0.06 ~ 0.6 gram, 0.05 ~ 0.5 gram, magnesium sulfate, water 1000mL, according to volume percent 16 ~ 60% packing triangular flask, 100 ~ 130 DEG C of sterilizings 10 ~ 60 minutes, access glossy ganoderma test tube slant bacterial classification after cooling, rotating speed 60 ~ 180 revs/min, temperature 22 ~ 33 DEG C is cultivated 5 ~ 10 days, obtained ganoderma lucidum liquid shaking flask bacterial classification;
(2) preparation of fluid enlargement culture bacterial classification: according to seeding tank volume, takes sucrose 20 ~ 100 grams in following ratio, soybean cake powder 10 ~ 50 grams, corn steep liquor 10 ~ 50 grams, 10 ~ 60 grams, wheat bran, potassium primary phosphate 0.06 ~ 0.6 gram, 0.05 ~ 0.5 gram, magnesium sulfate, 2 ~ 7 grams, soya-bean oil, water 1000mL; The substratum of Submerged liquid culturation proceeds to seeding tank by tank volume per-cent 50 ~ 80%, through 100 ~ 120 DEG C of sterilizings, be cooled to room temperature, with the liquid shaking bottle bacterial classification of volume percent 3 ~ 10% inoculum size access glossy ganoderma, temperature 22 ~ 33 DEG C, tank pressure 0.03 ~ 0.08 MPa, mixing speed 60 ~ 250 revs/min, ventilation 1:0.3 ~ 1:1.2(v/v/m) cultivate 3 ~ 8 days, obtained ganoderma lucidum liquid deep drainpipe bacterial classification;
(3) glossy ganoderma solid state fermentation: corn and wheat mix according to the ratio of weight ratio 1:0.5 ~ 4, be soaked in water and make water ratio reach weight percentage 40 ~ 80%, 110 ~ 150 DEG C of sterilizings 10 ~ 60 minutes, after cool to room temperature, the bacterial classification of the Submerged liquid culturation of glossy ganoderma is accessed with the inoculum size of volume and weight ratio 5 ~ 20%, cover preservative film, temperature 22 ~ 33 DEG C, humidity 55 ~ 90% is cultivated and is obtained Ganoderma fermented product in 5 ~ 20 days;
(4) the brewageing of Ganoderma lucidum fruit wine: take Ganoderma fermented product weight, 30-70% takes rice by weight percentage, add and become rice with the poach of the weight such as rice, cooling after and Ganoderma fermented product, rice weight 1 ~ 5% distiller's yeast, rice weight 2-5 water doubly, mixing all with, through 10-30 DEG C, fermentation in 10 ~ 50 days, fermented liquid is through filtering, blending acquisition Ganoderma lucidum fruit wine;
Wherein said Ganoderma lucidum fruit wine alcoholic strength according to quality and volume basis 8-30%, Ganoderma triterpenoids content 50-500mg/L, protein 60-500mg/L, reducing sugar <2.0%, ganoderan 100-800mg/L.
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