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

Active Publication Date: 2011-09-14
丁政然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the technical problem to be solved by the present invention is to provide a ginseng vinegar drink and a preparation method thereof, the ginseng vinegar prepared by the method solves the disadvantage of a single leaching component of traditional ginseng brewed wine

Method used

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preparation example Construction

[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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PUM

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Abstract

The invention discloses ginseng-vinegar beverage and a preparation method of the ginseng-vinegar beverage. Compared with the prior art, the preparation method uses ginseng material and adopts a fermentation method to prepare the ginseng-vinegar beverage, the nutrient components of ginseng are kept and microbial metabolites are generated by fermentation, therefore the defect that the extracted component of the traditional ginseng infusing liquor is single is overcome, and the ginseng-vinegar beveragy is more beneficial for absorption by a human body. Besides, in the invention, the issues that the traditional ginseng is single in the edible method and only suitable for use by special populations are solved, and the ginseng is utilized to the most extent. The ginseng-vinegar beverage is sourand sweet in mouthfeel and the bitter mouthfeel of the traditional ginseng is effectively removed.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a ginseng vinegar beverage and a preparation method thereof. Background technique [0002] Ginseng is a kind of Panax genus. It contains a variety of ginseng alcohols, peptides, amino acids, polysaccharides and volatile oils. The ability to defend against various harmful stimuli has the effect of improving people's brain and physical strength, and at the same time has the effect of anti-fatigue. It has a good regulating effect on the endocrine system, blood circulation system and substance metabolism of the human body. In addition, ginseng also has pharmacological effects, such as anticancer activity, immunosuppressive activity, therapeutic activity on radioactive substances, improvement of memory, reduction of side effects of psychotherapeutic drugs, antidiabetic and other activities. [0003] At present, the processing method of ginseng is mainly to make ginseng into brewed ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
Inventor 丁政然
Owner 丁政然
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