Ginseng dry white wine and processing technique thereof

A processing technology, technology of ginseng, applied in the field of brewing

Active Publication Date: 2010-11-03
丁政然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing dry liquor generally only contains fruit substances. With the development of society, people's pursuit of health and the demand for healthy and nourishing wines are also increasing.

Method used

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  • Ginseng dry white wine and processing technique thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention provides a ginseng dry white wine. The wine comprises ginseng, honey, sugar and water in the weight ratio of 2-5 to 1-3 to 7-12 to 45-65. The processing technique comprises the following steps of: screening and cleaning the ginseng; pulping the ginseng; adding the honey and the sugar into the pulp; controlling the temperature to perform fermentation; and checking, filtering, secondarily fermenting, preparing, finely filtering and sterilizing the mixture. The processed ginseng dry white wine maintains the characteristics of natural substances and nutritive constituents, makes full use of the various nutritional functions of the ginseng and the honey, contains the saponin, amino acid, vitamin and trace element in the ginseng and the nutritive constituents in the honey which are fully dissolved into the wine and combines various beneficial bacteria produced in the fermentation so as to be easily absorbed by a human body, has a sugar degree less than that of ginseng pickled wine, and is suitable for various people to drink.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a ginseng dry liquor and a processing technology thereof. Background technique [0002] Most of the currently commercially available dry liquor is made from grapes and other fruit substances through skin juice separation, and the juice is taken for fermentation and brewing. Each liter of wine contains less than 4 grams of sugar. Dry liquor contains various sugars, amino acids, organic acids, vitamins, inorganic salts, etc., which are beneficial to human health, delay aging, and beautify the skin. [0003] But generally only contain fruit substance in existing dry liquor, along with the development of society, people are to the pursuit of health, and the demand of healthy and nourishing wine is also increasing day by day. Contents of the invention [0004] The problem to be solved by the present invention is to provide a kind of dry ginseng white wine, which is brewed from ginseng and ho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 丁政然秦杰
Owner 丁政然
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