Fermented ginseng wine and brewing technology

A technology for fermented wine and ginseng, applied in the field of ginseng fermented wine, can solve the problems of poor stability of ginseng wine and unfavorable fermentation of ginseng, and achieve the effects of pale yellow appearance, unique aroma and taste, and low alcohol content

Inactive Publication Date: 2009-09-16
CHANGCHUN LINHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention also discloses the brewing process of the above-mentioned ginseng fermented wine, the purpose of which is to solve the process problems such as ginseng is not conducive to fermentation and the stability of ginseng wine is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Raw material processing: soak fresh ginseng in clear water and cut into ginseng slices with a thickness of 1-2mm;

[0023] 2) Blanching and beating: Add the cut ginseng slices at a ratio of 1:3 to blanch to inactivate the enzyme activity at a temperature of 85-90°C for 1-2 minutes, and beat the ginseng slices into a slurry;

[0024] 3) Pulping: Add white sugar to ginseng slurry to make 70% concentrated sugar solution, then add 20% low-acid fruit juice until the sugar content reaches 20--22%, acidity 0.4%, pH 3.6 ;

[0025] 4) Fermentation: Add 2% of the yeast with high activity of brewing wine, after activation, add it into the ginseng slurry and stir evenly;

[0026] Main fermentation: control the fermentation temperature at 20°C, carry out stirring and cooling treatment during the fermentation period, and reach the fermentation alcohol content of 10-12%;

[0027] Post-fermentation: add sulfur dioxide 50mg / L, fermentation temperature 16-20℃, time 30-40 days;

[0...

Embodiment 2

[0031] 1) Raw material processing: soak fresh ginseng in clear water and cut into ginseng slices with a thickness of 1-2mm;

[0032] 2) Blanching and beating: Add the cut ginseng slices in a ratio of 1:2 to blanch to inactivate the enzyme activity, the temperature is 85-90°C, and the time is 1-2 minutes, and the ginseng slices are beaten into a slurry;

[0033] 3) Pulping: Add white sugar to ginseng slurry to make 60% concentrated sugar solution, then add 20% low-acid fruit juice until the sugar content reaches 20--22%, acidity 0.4%, and pH 3.4 ;

[0034] 4) Fermentation: Add 3% of Saccharomyces cerevisiae high activity yeast, after activation, add it to the ginseng slurry and stir evenly;

[0035] Main fermentation: control the fermentation temperature at 20°C, carry out stirring and cooling treatment during the fermentation period, and reach the fermentation alcohol content of 10-12%;

[0036] Post-fermentation: add sulfur dioxide 40mg / L, fermentation temperature 16-20℃, t...

Embodiment 3

[0040] 1) Raw material processing: soak fresh ginseng in clear water and cut into ginseng slices with a thickness of 1-2mm;

[0041] 2) Blanching and beating: Add the cut ginseng slices at a ratio of 1:4 to blanch to inactivate the enzyme activity at a temperature of 85-90°C for 1-2 minutes, and beat the ginseng slices into a slurry;

[0042] 3) Pulping: Add white sugar to ginseng slurry to make 80% concentrated sugar solution, then add 20% low-acid fruit juice until the sugar content reaches 20--22%, acidity 0.4%, pH 3.8 ;

[0043] 4) Fermentation: Add 1% of Saccharomyces cerevisiae high activity yeast, after activation, add it to the ginseng slurry and stir evenly;

[0044] Main fermentation: control the fermentation temperature at 20°C, carry out stirring and cooling treatment during the fermentation period, and reach the fermentation alcohol content of 10-12%;

[0045] Post-fermentation: add sulfur dioxide 60mg / L, fermentation temperature 16-20℃, time 30-40 days;

[004...

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PUM

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Abstract

The invention provides a fermented ginseng wine and a brewing technology thereof. The fermented ginseng wine is brewed and manufactured by technical steps of processing raw material, blanching, pulping, mixing pulp, fermenting, separating, pressing, aging, clarifying and the like, and the fermented ginseng wine has the alcoholic strength of 10-12 percent, the acidity less than 0.4 percent and the residual sugar less than 0.8 percent. Compared with the traditional ginseng wine obtained by dipping in alcohol, the fermented ginseng wine has the advantages of low alcoholic strength, light yellow appearance, tartish, tasty, mellow and natural taste, specific fragrance and flavor of ginseng, etc.

Description

technical field [0001] The invention provides a kind of ginseng fermented wine, and discloses its brewing process at the same time, which belongs to the technical field of wine brewing. Background technique [0002] Ginseng is a well-known precious tonic at home and abroad. It has been used for long-term fitness and prolongs life. It has a medicinal history of about 4,000 years in my country and has great medical and economic value. Pharmacological studies have shown that ginseng can improve the body’s immunity and enhance disease resistance Regulate human cholesterol metabolism, inhibit hypercholesterolemia. In addition, it can also strengthen the contractility of the heart, excite people's nervous system, stimulate hematopoietic function, etc., and is a good tonic. The traditional ginseng wine preparation method is simply soaking the ginseng in the wine to soak out the active ingredients in the body. Because the taste of ginseng in the soaked wine and the taste of the wine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 文连奎王建波王治同谷春梅孟祥光
Owner CHANGCHUN LINHE FOOD
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