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Whole-process fermenting ginger wine and preparation method thereof

A whole-process, wine-liquid technology, applied in the field of full-process fermented ginger wine and its preparation, can solve the problems of high alcohol content, low active ingredients, and strong taste of liquor, and achieve the effects of promoting blood circulation, invigorating stomach function, and strong ginger flavor

Active Publication Date: 2013-09-04
YANTAI BAOLONG KOMAS CHATEAU WINERY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this process also uses the fermentation process, it still does not break away from the soaking process. The active ingredients of ginger cannot be fully utilized, and the oily volatile oils such as gingerol, zingiberene, phellandrene, citral and aroma are in the wine liquid The wine is in a free state, causing the wine to be turbid, and the hanging cup is not easy to clean. If it is forcibly filtered out, the health benefits of ginger wine will be reduced.
At the same time, the alcohol content is high and the taste of liquor is strong, so it is not suitable for Westerners and people who have the habit of drinking wine in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0017] a) Cleaning: Remove impurities and blemishes from fresh turmeric, wash it with clean water, and lay it flat to dry;

[0018] b) Pulverizing: After the moisture on the surface of the turmeric is dried, pulverize it with a crusher to obtain fresh ginger pulp;

[0019] c) Juicing: fresh ginger pulp is squeezed with a juicer and filtered to obtain fresh ginger juice;

[0020] d) Preparation of fermentation liquid: according to the difference in sugar content of fresh ginger juice, according to the weight ratio of 4.2:1, 86 degree fructose syrup is added to prepare the fermentation liquid;

[0021] e) Fermentation: Add wine yeast to the fermented liquid, put it into a sealed container, and ferment at a constant temperature of 18°C ​​for 8 days, with an alcohol content of 8°C;

[0022] f) Inactivation: the fermented wine liquid is rapidly heated to 100°C within 3 seconds with infrared rays to kill yeast and other miscellaneous bacteria and terminate fermentation;

[0023] g...

Embodiment approach 2

[0026] a) Cleaning: Remove impurities and blemishes from fresh turmeric, wash it with clean water, and lay it flat to dry;

[0027] b) Pulverizing: After the moisture on the surface of the turmeric is dried, pulverize it with a crusher to obtain fresh ginger pulp;

[0028] c) Juicing: fresh ginger pulp is squeezed with a juicer and filtered to obtain fresh ginger juice;

[0029] d) Prepare fermentation liquid: according to the difference in sugar content of fresh ginger juice, according to the weight ratio of 4:1, add fructose syrup of 86 degrees to prepare fermentation liquid;

[0030] e) Fermentation: Add wine yeast to the fermented liquid, put it in a sealed container, and ferment at a constant temperature of 25°C for 12 days, with an alcohol content of 11°;

[0031] f) Inactivation: the fermented wine liquid is rapidly heated to 120°C within 3-5 seconds with infrared rays to kill yeast and other miscellaneous bacteria and terminate fermentation;

[0032] g) Emulsificatio...

Embodiment approach 3

[0035] a) Cleaning: Remove impurities and blemishes from fresh turmeric, wash it with clean water, and lay it flat to dry;

[0036] b) Pulverizing: After the moisture on the surface of the turmeric is dried, pulverize it with a crusher to obtain fresh ginger pulp;

[0037] c) Juicing: fresh ginger pulp is squeezed with a juicer and filtered to obtain fresh ginger juice;

[0038] d) Prepare fermented liquid: according to the difference in sugar content of fresh ginger juice, according to the weight ratio of 3.8: 1, add 86 degree fructose syrup to obtain fermented liquid, the sugar content of fermented liquid is 88g / l;

[0039] e) Fermentation: Add wine yeast to the fermented liquid, put it into a sealed container, and ferment at a constant temperature of 20°C for 10 days, with an alcohol content of 12°;

[0040] f) Inactivation: the fermented wine liquid is rapidly heated to 110°C within 3-5 seconds with infrared rays to kill yeast and other miscellaneous bacteria and terminat...

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Abstract

The invention relates to a wine brewing technology, and in particular relates to a whole-process fermenting ginger wine and a preparation method thereof. The preparation method comprises the following steps of: a) cleaning; b) crushing; c) juicing; d) preparing a fermenting solution; e) fermenting; f) inactivating; g) emulsifying and remaining the fragrance; and h) finishing. Compared with the prior art, the whole preparation is performed by a biological fermentation technology, the whole-process fermenting ginger wine tastes soft, is mellow in ginger fragrance, clear and transparent, has no free ginger oil, and has the effects of dispelling wind chill, preventing phlegm from forming and stopping coughing, detoxifying and sterilizing, promoting blood circulation, improving gastric function, improving digestion, preventing cancer, and the like.

Description

technical field [0001] The invention relates to wine brewing technology, in particular to a full-process fermented ginger wine and a preparation method thereof. Background technique [0002] Ginger is rich in nutrition and has high health care and medicinal value. At present, more than 200 chemical components have been confirmed by research, of which protein accounts for 1.4%, fat accounts for 0.7%, sugar accounts for 8.5%, and it also contains gingerol, flavonoids, alcohols, alkenes, multivitamins and various trace elements etc. Humans have a long history of eating ginger. The "Shenlong Materia Medica" listed it as the top grade. Traditional Chinese medicine regards it as one of the commonly used medicinal materials. Announced as one of the medicinal and edible plant resources. Because ginger contains gingerol, zingiberene, phellandrene, citral and aromatic oily volatile oils; there are also gingerol, resin, starch and fiber. Therefore, ginger has the effects of excitem...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 张立夫
Owner YANTAI BAOLONG KOMAS CHATEAU WINERY CO LTD
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