Gingko wine production process

A ginkgo wine and ginkgo technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of irritation, strong corrosion, waste of resources, pollution of the environment, etc., and achieve the effect of pure taste, short production cycle and golden color

Inactive Publication Date: 2009-09-02
徐琛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The outer testa of Ginkgo biloba is a thick layer of flesh, accounting for about 70% of the total seed weight. It is orange-yellow when mature, and has a foul sm

Method used

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  • Gingko wine production process

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1

[0039] Take 1000 kilograms of whole ginkgo fruit, after sorting, washing, destemming and crushing, pump the ginkgo syrup into a hot and cold tank and heat it to 55℃, add 100 ml of combined biological enzyme preparation, keep it warm for 30 minutes, and then increase the temperature to 75 ℃, keep the temperature for 30 minutes, use cooling water circulation to reduce the temperature of grape pulp to 25℃, and pump it into the press to squeeze to obtain 800 kg of ginkgo juice. Pump 100 ml of the prepared wine yeast liquid into the ginkgo syrup after enzymatic hydrolysis, add 40 kg of 70% deodorized alcohol, 80 kg of sugar supplement, 80 g of sodium sulfite, and fermentation temperature of 20-25℃ for fermentation. When the temperature is below 0.5 g / 100 ml, filter with a diatomaceous earth filter to obtain 920 kg of fermented raw wine. Pump the raw wine into a hot and cold tank, heat the raw wine to 50°C, add 3 kg of Mingjiao, and keep it warm for 35 days. The raw w...

Example Embodiment

[0040] Example 2

[0041]Take 1000 kilograms of whole ginkgo fruit, after sorting, washing, destemming, and crushing, pump the ginkgo biloba slurry into a hot and cold tank and heat it to 55°C, add 100 ml of the combined biological enzyme preparation, keep it warm for 40 minutes, and then heat it to 70°C. Keep the temperature for 40 minutes, use cooling water to reduce the temperature of the ginkgo pulp to 25°C, pump it into the press to squeeze it to obtain 850 kg of ginkgo juice, and then pump 250 kg of 70% deodorized alcohol to make the original soaked wine, which is soaked in the original wine 1 Tons are heated to 50°C in the hot and cold tank, kept for 40 days, and then pumped into the cold treatment tank to keep the temperature at 7°C for 35 days. After filtering, blending and filling, semi-dry ginkgo wine is obtained.

Example Embodiment

[0042] Example 3

[0043] Take 1000 kilograms of whole ginkgo fruit, after sorting, washing, destemming, and crushing, pump the ginkgo syrup into a hot and cold tank to adjust the temperature to about 25°C, and ferment the white grapes (or peeled red grapes) naturally into a vigorous fermentation broth Pump 200 kg, add 40 kg of 65% deodorized alcohol, 80 kg of sugar, and 60 g of sodium sulfite. When the residual sugar in the fermentation broth drops below 0.5%, stop the fermentation, filter with a diatomaceous earth filter, and then pump into the cold Heat preservation at 75°C for 30 days in the hot cylinder, then pump it into the cold treatment tank to keep it at 7°C for 35 days after cooling, filter, blend, and fill to obtain dry ginkgo liquor. Sweet and semi-sweet ginkgo can be obtained by controlling the sugar content.

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Abstract

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

Description

technical field [0001] The invention relates to the field of preparation of alcoholic beverages. In particular, it relates to the method of producing alcoholic beverages by using the outer testa of ginkgo and brewing ginkgo wine by using biological enzymes to degrade pectin, cellulose, starch, protein, polysaccharide, etc., while removing peculiar smell and toxic components. Background technique [0002] After various text searches, there are many ginkgo wines in the global market, but all ginkgo wines are made from white wine blended with ginkgo leaf extract (including ginkgo wine from Wuliangye Group), and no one actually uses the outer testa of ginkgo for processing or brewing. of. The present invention is the first technical method in the world to directly use ginkgo testa to produce ginkgo wine. [0003] In 1992, the Ministry of Health of my country determined that Ginkgo biloba was a homologous substance of medicine and food. Ginkgo biloba (ginkgobiloba) is a unique...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
Inventor 徐琛
Owner 徐琛
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