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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 smell after decay. Due to strong irritation and corrosion, it has been discarded as waste, which pollutes the environment. , resulting in a huge waste of resources

Method used

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  • Gingko wine production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

Embodiment 2

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

Embodiment 3

[0043] Take 1000 kg of whole ginkgo fruit, after sorting, washing, destemming and crushing, the ginkgo pulp is pumped into the hot and cold cylinders to adjust the temperature to about 25°C, and the white grapes (or peeled red grapes) are fermented naturally. Pump in 200 kilograms, add 40 kilograms of 65% deodorized alcohol, 80 kilograms of supplemented sugar, and 60 grams of partial sodium sulfite. When the residual sugar in the fermentation liquid drops below 0.5%, stop the fermentation, filter it with a diatomaceous earth filter, and then pump it into the cold water. Keep warm at 75°C for 30 days in a hot cylinder, pump it into a cold treatment tank at -7°C for 35 days after cooling down, filter, blend, and fill to get dry ginkgo wine. Sweet and semi-sweet ginkgo wine 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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