Ginseng odor type ginseng distilled liquor processing technique

A processing technology and technology of distilled wine, applied in the field of processing technology of ginseng wine, can solve the problems of incomplete leaching of ginseng nutrients, single leaching components, and unpleasant taste, so as to solve the problem of turbidity, elegant aroma, and mellow wine. Effect

Active Publication Date: 2009-08-19
丁政然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The ginseng wine currently available on the market is traditional brewed wine, the brewed wine has a single leaching component, and is only suitable for a small number of special groups of people. The nutrient components of the ginseng brewed cannot be completely extracted, and the nutritional function of ginseng is not used to the maximum extent. , and the taste is not mellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A processing technology for ginseng-flavored ginseng distilled wine, specifically as follows:

[0028] 1) Treatment of raw ginseng: select ginseng that is free of insects and mildew, complete individuals, and light yellow in color, wash off the surface soil, put it in boiling water for 8-10 minutes, cool to 18°C, soak in water for three days, and put the complex The water-softened ginseng is broken into small pieces of 0.2-0.5 cubic centimeters and processed for later use.

[0029] 2) Preparation of compound fermented mash: first prepare cereal saccharification mash, specifically: soak high-quality grains in tap water for 4 hours, remove and cook for 80 minutes, take out the pot and cool to 20°C, and carry out saccharification. The saccharification temperature is 50°C, and the amount of glucoamylase It accounts for 3% of the grain feed, and the amount of water added is 1 times that of the grain; then the corn saccharification mash is added to the spare ginseng to make a...

Embodiment 2

[0038] 1) Treatment of raw ginseng: select ginseng that is free of insects and mildew, complete individuals, and light yellow in color, wash off the surface soil, put it in boiling water for 8-10 minutes, cool to 20°C, soak in water for three days, and put the complex The water-softened ginseng is broken into small pieces of 0.2-0.5 cubic centimeters and processed for later use.

[0039] 2) Preparation of compound fermented mash: first prepare cereal saccharification mash, specifically: soak high-quality cereals in tap water for 6 hours, remove and cook for 80 minutes, take out of the pot and cool to 20°C, and carry out saccharification. The saccharification temperature is 55°C, and the saccharification enzyme The dosage accounts for 5% of the grain feed, and the amount of water added is 1 times that of the grain; then the corn saccharification mash is added to the spare ginseng to make a composite fermented mash, ensuring that the mass ratio of ginseng and grain feed is 1:2, a...

Embodiment 3

[0048] 1) Treatment of raw ginseng: select ginseng that is free from insects and mildew, complete individuals, and light yellow in color, wash off the surface soil, put it in boiling water for 8-10 minutes, cool to 22°C, soak in water for three days, and put the compound The water-softened ginseng is broken into small pieces of 0.2-0.5 cubic centimeters and processed for later use.

[0049] 2) Preparation of compound fermented mash: first prepare cereal saccharification mash, specifically: soak high-quality grains in tap water for 8 hours, remove and cook for 90 minutes, take out of the pot and cool to 20°C, and carry out saccharification. It accounts for 7% of the grain feed, and the amount of water added is 1 times that of the grain; then the corn saccharification mash is added to the spare ginseng to make a composite fermented mash, ensuring that the mass ratio of ginseng and grain feed is 1:2, adding sugar, and the amount of sugar added is the total mash 7%.

[0050] 3), ...

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Abstract

The invention discloses processing technique for a ginseng odor type ginseng distilled liquor, which comprises screening and washing the ginseng-smashing-cooling-preparing compound sweet mash-adding ferment starter-ferment under temperature control-distilling-storing-blending-aging-preparing-fine filtration-sterilizing-sterile filling and sealing-storing and test-finished product. The processing technique adds the alcoholic strength of the ginseng wine by distillation technique, reserves various nutrient contents of the ginseng distilled liquor, organically combines various active ingredients. The liquor body is mellow, has delicate fragrance and the ginseng incense overflows. In appearance, the ginseng distilled liquor is clear and transparent, the color thereof is from transparent colorless to light golden rod yellow and the appearance thereof is desirable. The processing technique completely solves the problem of turbid liquor body and dull color of the ginseng soak liquor. The ginseng odor type ginseng distilled liquor has typical ginseng taste.

Description

technical field [0001] The invention relates to a processing technology of ginseng wine, specifically a processing technology of ginseng-flavored ginseng distilled wine. Background technique [0002] The ginseng wine currently available on the market is traditional brewed wine, the brewed wine has a single leaching component, and is only suitable for a small number of special groups of people. The nutrient components of the ginseng brewed cannot be completely extracted, and the nutritional function of ginseng is not used to the maximum extent. , and the taste is not mellow. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a ginseng distilled wine that retains various nutritional components and organically combines various effective components, so that the wine is full-bodied, with light and elegant aroma and ginseng fragrance. The appearance is clear and transparent, the color is transparent, colorless to light g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/645C12H6/02
Inventor 丁政然
Owner 丁政然
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