Ginseng dry white wine and processing technique thereof
A processing technology, technology of ginseng, applied in the field of brewing
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Embodiment 1
[0055] a. Select 600 grams of Jilin-produced ginseng that is free of insects and mildew, with complete individuals and light yellow color. Wash off the surface sediment with water, then put it into boiling water for 10 minutes, cool to 20°C, and soak for 3 days.
[0056] b. Use a beater to beat the rehydrated and softened ginseng into a slurry, and add water to 2000 grams.
[0057]c, add 400 grams of lime tree honey to above-mentioned ginseng slurry, make ginseng honey mash, add water 9600 grams then.
[0058] D, add white granulated sugar 1800 grams in the ginseng honey mash that makes after adding water in the upward step.
[0059] e. Add 18 grams of wine yeast to the sugar-added ginseng honey mash, ferment at 20° C., and ferment for 12 days.
[0060] f, check the residual sugar content in the compound fermented mash obtained after fermentation, the residual sugar content is 3.6g / L.
[0061] g, filter the compound fermented mash to remove the residue therein.
[0062] h. ...
Embodiment 2
[0067] a. Select 600 grams of Jilin-produced ginseng that is free of insects and mildew, with complete individuals and light yellow color. Wash off the surface sediment with water, then put it into boiling water for 10 minutes, cool to 20°C, and soak for 3 days.
[0068] b. Use a beater to beat the rehydrated and softened ginseng into a slurry, and add water to 1800 grams.
[0069] c, add linden tree honey 360 grams to above-mentioned ginseng slurry, make ginseng honey mash, then add water 9720 grams.
[0070] D, add white granulated sugar 1900 grams in the ginseng honey mash that makes after adding water in the upward step.
[0071] e. Add 22 grams of wine yeast to the sugar-added ginseng honey mash, ferment at 20° C., and ferment for 14 days.
[0072] f, check the residual sugar content in the composite fermented mash obtained after fermentation, the residual sugar content is 3.2g / L.
[0073] g, filter the compound fermented mash to remove the residue therein.
[0074] h....
Embodiment 3
[0079] a. Select 600 grams of ginseng produced in Jilin that is free of insects and mildew, with complete individuals and light yellow color, wash off the surface sediment with water, then put it into boiling water for 8 minutes, cool to 20°C, and soak for 4 days.
[0080] b. Use a beater to beat the rehydrated and softened ginseng into a slurry, and add water to 2400 grams.
[0081] c. Add 240 grams of linden honey to the above-mentioned ginseng slurry to make ginseng honey mash, then add 8000 grams of water.
[0082] D, add white granulated sugar 1600 grams in the ginseng honey mash that makes after adding water in the upward step.
[0083] e. Add 16 grams of wine yeast to the sugar-added ginseng honey mash, ferment at 20° C., and ferment for 13 days.
[0084] f, check the residual sugar content in the compound fermented mash obtained after fermentation, the residual sugar content is 3.5g / L.
[0085] g, filter the compound fermented mash to remove the residue therein.
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