Method for producing huang ginseng liquor

A production method and raw material technology, applied in the field of liquor brewing, to achieve the effects of improving fermentation efficiency, long aftertaste, and preventing bacterial infection

Active Publication Date: 2012-11-28
SHANDAN LANCHI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After searching, up to now, there is only a method of making wine from plant fruits such a

Method used

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  • Method for producing huang ginseng liquor
  • Method for producing huang ginseng liquor
  • Method for producing huang ginseng liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A. Music making

[0042] 1. Composition time: March 26-April 26, 2011.

[0043] 2. Ratio of raw materials: Weigh 1000 kg of wheat and 450 kg of peas and mix them evenly.

[0044] 3. Crushing of raw materials: 120 kg of hydrating material should be added before crushing, the fine powder passing through the 20-hole sieve accounts for 27%, and the coarse powder accounts for 73%;

[0045] 4. Add water to the mix: After the raw material is crushed, the water content is 15%, and the mix is ​​added with water accounting for 35% of the raw material, and the water temperature is 40°C.

[0046] 5. Load the mold and step on the koji: Mix the koji materials, take them back to the koji field, and then mix them carefully to completely remove the ash and lumps, put them into the koji mold, and install them at one time. The length (inner diameter) of the mold: 34cm, width 20cm, height 2.5cm, (2) Stepping on the bending should be flat, tight, and light, especially the middle can be...

Embodiment 2

[0077] A. Music making

[0078] 1. Composition time: March 26-April 26, 2011.

[0079] 2. Ratio of raw materials: weigh 1000 kg of wheat and 400 kg of peas, and mix them evenly.

[0080] 3. Crushing of raw materials: 100 kg of hydrating material should be added before crushing, the fine powder passing through the 20-hole sieve accounts for 27%, and the coarse powder accounts for 73%;

[0081] 4. Add water to the mix: After the raw material is crushed, the water content is 15%, and the mix is ​​added with water accounting for 38% of the raw material, and the water temperature is 50°C.

[0082] 5. Load the mold and step on the koji: Mix the koji materials, take them back to the koji field, and then mix them carefully to completely remove the ash and lumps, put them into the koji mold, and install them at one time. The length (inner diameter) of the mold: 34cm, width 20cm, height 2.5cm, (2) Stepping on the bending should be flat, tight, and light, especially the middle can be...

Embodiment 3

[0113] A. Music making

[0114] 1. Composition period: September 26-October 26, 2011.

[0115] 2. Ratio of raw materials: Weigh 1000 kg of wheat and 500 kg of peas and mix them evenly.

[0116] 3. Crushing of raw materials: 180 kg of hydrating material should be added before crushing, the fine powder passing through the 20-hole sieve accounts for 27%, and the coarse powder accounts for 73%;

[0117] 4. Add water to the mix: After the raw material is crushed, the water content is 15%, and the mix is ​​added with water accounting for 36% of the raw material, and the water temperature is 28-30°C.

[0118] 5. Load the mold and step on the koji: Mix the koji materials, take them back to the koji field, and then mix them carefully to completely remove the ash and lumps, put them into the koji mold, and install them at one time. The length (inner diameter) of the mold: 34cm, width 20cm, height 2.5cm, (2) Stepping on the bending should be flat, tight, and light, especially the mid...

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Abstract

The invention discloses a method for producing a huang ginseng liquor, which takes huang ginseng as a raw material, takes self-made yeast as a saccharification and leavening agent, is prepared by solid fermentation, storage and blend, and is a compound aroma distilled liquor. The method takes a wild plant root system-huang ginseng as the raw material to make the liquor, i.e. the 'golden ginseng liquor' which is produced by a company, not only is grain saved, but also the liquor is rich in nutrition, so a user can enjoy the green, environmental-friendly and healthy food, and furthermore, the blank of the traditional technological brewery industry is made up.

Description

technical field [0001] The invention belongs to the field of liquor brewing, in particular to a production method of yellow ginseng wine. Background technique [0002] Yellow ginseng is similar in shape to ginseng, and its whole body is golden. It mainly grows in the alpine and humid grasslands and hilly areas along the Qilian Mountains and Yanzhi Mountains (also known as Dahuang Mountain) at an altitude of 2400-2900 meters. It is a perennial pure natural plant. Yellow ginseng is the root and rhizome of the genus Miguo celery in the family Umbelliferae. It has the functions of nourishing qi and blood, relieving pain, nourishing yin and strengthening yang, dredging meridian and activating collaterals, invigorating the stomach and soothing the liver. Beijing Food Research Institute, Gansu According to the inspection and identification of the Agricultural University, its fleshy taproot is rich in 16 kinds of amino acids, minerals and trace elements such as calcium, phosphorus,...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 刘兆骞
Owner SHANDAN LANCHI FOOD CO LTD
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