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Chuanminshen violaceum-ginseng wine and preparation method thereof

A technology of Chuanming ginseng and ginseng wine, which is applied in the field of wine making, can solve the problems of poor taste and irritating the esophagus of liquor, and achieve the effect of pleasant aftertaste, low price and excellent taste

Inactive Publication Date: 2013-03-20
广元市五行天成中药研究所(普通合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of Chuanming ginseng, ginseng wine and preparation method thereof, which can solve the problem of poor mouthfeel and irritating esophagus and stomach in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A Chuanming ginseng and ginseng wine is composed of the following components in parts by weight: 220kg of Chuanming ginseng, 5kg of ginseng, 30kg of tartary buckwheat, 6kg of sorghum, 5kg of wheat and 8kg of corn.

[0027] The preparation method is as follows:

[0028] First, chop 220kg of Chuanming ginseng and use supercritical fluid CO 2 Extraction technology is used for extraction. The extract of Chuanming ginseng is quickly frozen at -15°C, dried under reduced pressure to obtain a freeze-dried powder, and it is sealed and stored below 0°C, and then the remaining residue of Chuanming ginseng is dried. Dried or dried for later use; at the same time, 5kg of ginseng was chopped, and supercritical CO 2 Extraction technology for extraction, the ginseng extract is quickly frozen at -15°C, dried under reduced pressure to obtain freeze-dried powder, and sealed and stored below 0°C, and then the remaining residue of ginseng is dried or dried for later use .

[0029] Next, ...

Embodiment 2

[0032] A Chuanming ginseng and ginseng wine is composed of the following components in parts by weight: 200kg of Chuanming ginseng, 4kg of ginseng, 25kg of tartary buckwheat, 5kg of sorghum, 4kg of wheat and 7kg of corn.

[0033] The preparation method is as follows:

[0034] First, chop 200kg of Chuanming ginseng and use supercritical fluid CO 2 Extraction technology is used for extraction. The extract of Chuanming ginseng is quickly frozen at -15°C, dried under reduced pressure to obtain a freeze-dried powder, and it is sealed and stored below 0°C, and then the remaining residue of Chuanming ginseng is dried. Dried or dried for later use; at the same time, 4kg of ginseng was chopped, and supercritical CO 2 Extraction technology for extraction, the ginseng extract is quickly frozen at -15°C, dried under reduced pressure to obtain freeze-dried powder, and sealed and stored below 0°C, and then the remaining residue of ginseng is dried or dried for later use .

[0035] Next, ...

Embodiment 3

[0038] A Chuanming ginseng and ginseng wine are composed of the following components in parts by weight: 240kg of Chuanming ginseng, 6kg of ginseng, 35kg of tartary buckwheat, 7kg of sorghum, 6kg of wheat and 9kg of corn.

[0039] The preparation method is as follows:

[0040] First, chop 240kg of Chuanming ginseng and use supercritical fluid CO 2 Extraction technology is used for extraction. The extract of Chuanming ginseng is quickly frozen at -15°C, dried under reduced pressure to obtain a freeze-dried powder, and it is sealed and stored below 0°C, and then the remaining residue of Chuanming ginseng is dried. Dried or dried for later use; at the same time, 6kg of ginseng was chopped, and supercritical CO 2 Extraction technology for extraction, the ginseng extract is quickly frozen at -15°C, dried under reduced pressure to obtain freeze-dried powder, and sealed and stored below 0°C, and then the remaining residue of ginseng is dried or dried for later use .

[0041] Then,...

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Abstract

The invention discloses a Chuanminshen violaceum-ginseng wine and a preparation method thereof, belonging to the technical field of wine making and solving the problems of poorer moth feel of white wine and stimulation to the esophagus and the stomach in the prior art. The Chuanminshen violaceum and ginseng wine is characterized by comprising the components in parts by weight of 200-240 parts of Chuanminshen violaceum, 4-6 parts of ginseng, 25-35 parts of fagopyrum tararicum, 5-7 parts of broomcorn, 4-6 parts of wheat and 7-9 parts of corn. The invention also provides a preparation method of the Chuanminshen violaceum and ginseng wine. The Chuanminshen violaceum-ginseng wine disclosed by the invention has the advantages of special aroma, excellent mouth feel and no irritation to the esophagus and the stomach, and is a healthy white wine.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to Chuanming ginseng, ginseng wine and a preparation method thereof. Background technique [0002] Wine culture has a long history in my country, and the varieties of wine have also developed by leaps and bounds along with technological progress. With the continuous progress of society, people's living standards and quality of life are constantly improving, and their consumption psychology is becoming more and more mature. "Drinking alcohol in a healthy way and pursuing individuality" has gradually become a consumption trend. Yet existing liquor mouthfeel is relatively poor, and stimulates esophagus and stomach, can not satisfy people's demand. Contents of the invention [0003] The object of the present invention is to provide Chuanming ginseng, ginseng wine and a preparation method thereof, so as to solve the problems in the prior art that the liquor tastes poor and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 董翼虎青建解成
Owner 广元市五行天成中药研究所(普通合伙)
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