Ginseng and blueberry fermented wine and preparation method of fermented wine

A technology for fermenting wine and ginseng, which is applied in the field of wine making technology, can solve problems such as bitter taste, single nutritional components, and influence on the promotion and development of ginseng fermented wine, so as to achieve the effect of easy absorption and utilization and improvement of utilization rate

Active Publication Date: 2013-05-15
白山市林海雪原酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current ginseng fermented wine has a single nutrient component and a bitter taste, which affects the promotion and development of ginseng fermented wine. How to improve...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: preparation method of the present invention

[0024] Wash the ginseng and soak it in water at 20°C for 3 days, and then use a beater to make it into a slurry. Then add water to the ginseng pulp, the water addition ratio is 4 times that of the ginseng after beating, and make ginseng juice for later use.

[0025] Choose full-grained blueberries, wash them with room temperature water, and crush them for pulping. When crushing, the pulp crushing rate should reach more than 97%. After the blueberries are crushed, add potassium sulfite to obtain blueberry juice for later use. The concentration of potassium sulfite is 100g / L.

[0026] Mix ginseng juice and blueberry juice according to the volume ratio of 1:1, add white sugar to adjust the mass percentage to 15%, and set aside.

[0027] Mix 5% white granulated sugar aqueous solution with fruit wine yeast and place it at 35°C for 0.5h to activate fruit wine yeast. The volume ratio of the white granulated sugar sol...

Embodiment 2

[0030] Embodiment 2: preparation method of the present invention

[0031] Wash the ginseng and soak it in water at 22°C for 2 days, and then use a beater to make it into a slurry. Then add water to the ginseng pulp, the water addition ratio is 4 times that of the ginseng after beating, and make ginseng juice for later use.

[0032] Choose full-grained blueberries, wash them with room temperature water, and crush them for pulping. When crushing, the pulp crushing rate should reach more than 97%. After the blueberries are crushed, add potassium sulfite to obtain blueberry juice for later use. The concentration of potassium sulfite is 100g / L.

[0033] Mix ginseng juice and blueberry juice according to the volume ratio of 1:1, add white sugar to adjust the mass percentage to 13%, set aside.

[0034] Mix 3% white granulated sugar aqueous solution with fruit wine yeast and place it at 35°C for 0.5h to activate fruit wine yeast. The volume ratio of the white granulated sugar solutio...

Embodiment 3

[0037] Embodiment 3: preparation method of the present invention

[0038] Wash the ginseng and soak it in water at 18°C ​​for 3 days, and then use a beater to make it into a slurry. Then add water to the ginseng pulp, the water addition ratio is 4 times that of the ginseng after beating, and make ginseng juice for later use.

[0039] Choose full-grained blueberries, wash them with room temperature water, and crush them for pulping. When crushing, the pulp crushing rate should reach more than 97%. After the blueberries are crushed, add potassium sulfite to obtain blueberry juice for later use. The concentration of potassium sulfite is 100g / L.

[0040] Mix ginseng juice and blueberry juice according to the volume ratio of 1:1, add white sugar to adjust the mass percentage to 15%, and set aside.

[0041] Mix 7% white granulated sugar aqueous solution with fruit wine yeast and place it at 35°C for 0.5h to activate fruit wine yeast. The volume ratio of the white granulated sugar sol...

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PUM

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Abstract

The invention relates to the technical field of wine brewing and discloses ginseng and blueberry fermented wine and a preparation method of the fermented wine. The preparation method comprises the steps of: soaking ginseng in water after washing ginseng; mashing the soaked ginseng and then adding water in ginseng mash to obtain ginseng juice for later use; mashing blueberry after washing the blueberry; then adding potassium sulfite in blueberry mash to obtain blueberry juice for later use; adding white granulated sugar after mixing the blueberry juice with the ginseng juice; adjusting the content in percentage by weight of the white granulated sugar to 13-17%; then adding fruit wine yeast for fermenting for 6-8d; filtering to obtain filtrate; placing the filtrate for 55-65d in a sealing way after sterilizing the filtrate; then treating the filtrate by bentonite clarification; and carrying out filtration again to obtain filtrate, thereby obtaining the fermented wine. The blueberry material is added on the basis of the ginseng material, and the preparation of the ginseng and blueberry fermented wine is carried out through a fermentation technology matched with the blueberry material and the ginseng material; and the nutritional ingredients of ginseng and blueberry in the ginseng and blueberry fermented wine are reserved, and beneficial substances synthesized by metabolism of multiple microorganisms can be obtained under the action of the fruit wine yeast.

Description

technical field [0001] The invention relates to the field of brewing technology, in particular to a ginseng and blueberry fermented wine and a preparation method thereof. Background technique [0002] Ginseng is one of the well-known "Three Treasures of Northeast China". "Shen Nong's Materia Medica" records that ginseng has the effects of "replenishing the five internal organs, calming the spirit, calming the soul, relieving palpitations, eliminating evil spirits, improving eyesight and improving intelligence", and "long-term use makes light body and prolongs life". Li Shizhen also highly praised ginseng in "Compendium of Materia Medica", thinking that it can "cure all deficiencies in men and women". For thousands of years, ginseng has been listed as top grade in Chinese herbal medicine. [0003] At present, the processing and eating methods of ginseng are in the initial stage, and the real deep processing has not been realized, and the number of people who eat ginseng is ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 丁政然秦杰黄晓燕潘旭辉王增玉李迎芬
Owner 白山市林海雪原酿酒有限公司
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