Ginseng-vinegar beverage and preparation method of the ginseng-vinegar beverage
A technology of ginseng vinegar and ginseng, which is applied in the field of beverages, can solve the problem of single leaching components, achieve the effect of solving the single leaching components, improving the taste with bitterness, and facilitating absorption
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[0029] The invention discloses a preparation method of a ginseng vinegar drink, which comprises:
[0030] Step a) provides ginseng pulp;
[0031] Step b) mixing the ginseng slurry with water and sugar to obtain mash, the sugar concentration of the mash is 9wt%-11wt%;
[0032] Step c) at 26-30°C, mixing wine yeast with the mash, alcoholic fermentation to obtain composite fermented mash, the inoculation amount of the wine yeast is 3-5%;
[0033] Step d) at 28-32°C, mix the acetic acid bacteria with the composite fermented mash and carry out acetic acid fermentation for 10-14 days to obtain the stock solution of ginseng vinegar, the inoculation amount of the acetic acid bacteria is 9%-11%;
[0034] Step e) Mix the ginseng vinegar stock solution, citric acid, white sugar and water to obtain a ginseng vinegar drink, the weight ratio of the ginseng vinegar stock solution, citric acid, white sugar and water is (6-10): (0.05- 0.2): (6~12): (85~95).
[0035] The ginseng pulp in step...
Embodiment 1
[0049] (1) Take 1 kg of dried ginseng that is free from insects and mildew, has a complete body, and is light yellow in color, washed with water, then put into boiling water for 8 to 10 minutes, cooled to 20°C, soaked for three days, and then processed with a beater. into slurry to obtain ginseng slurry;
[0050] (2) mixing the ginseng pulp with water, the weight ratio of the ginseng pulp and water is 1:4, then adding white granulated sugar to adjust the sugar concentration to obtain mash, the sugar concentration of the mash is 10wt%;
[0051] (3) Utilize 5wt% sugar water to activate Danbaoli wine yeast at a constant temperature of 35°C for 20 minutes, and then mix and ferment the activated Danbaoli wine yeast with the mash at 28°C for 9 days to obtain a composite fermentation mash , the inoculum of the Danbaoli wine yeast is 4%;
[0052] (4) At 30°C, mix and ferment AS1.41 acetic acid bacteria with the composite fermented mash for 12 days, the inoculum size of the acetic aci...
Embodiment 2
[0059] (1) Select 1 kg of dried ginseng that is free of insects and mildew, complete in individual, and light yellow in color, washed with water, then put into boiling water for 8-10 minutes, cooled to 22°C, soaked for three days, and then processed with a beater. into slurry to obtain ginseng slurry;
[0060] (2) mixing the ginseng pulp with water, the weight ratio of the ginseng pulp and water is 1:4, then adding white granulated sugar to adjust the sugar concentration to obtain mash, the sugar concentration of the mash is 10wt%;
[0061] (3) Using 5wt% sugar water to activate Danbaoli wine yeast at a constant temperature of 34°C for 20 minutes, and then mix and ferment the activated Danbaoli wine yeast with the mash at 27°C for 9 days to obtain a composite fermented mash , the inoculum of the Danbaoli wine yeast is 4%;
[0062] (4) At 30°C, mix and ferment AS1.41 acetic acid bacteria with the composite fermented mash for 12 days, the inoculum size of the acetic acid bacter...
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