Preparation method of ginger juice wine

A manufacturing method and a technology for ginger wine are applied in the field of making ginger wine, which can solve the problems of bad taste and low market acceptance of ginger wine, and achieve the effects of enhancing taste, improving citation feeling and promoting absorption.

Active Publication Date: 2013-10-09
山东名流村酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are many ginger drink and ginger wine types, but they are not popularized in the market. The reason, the biggest reason is that the bitterness in the ginger drink has not been removed, and the bitterness has caused discomfort to people. Good taste, so the market acceptance of ginger drink is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of manufacture method of ginger beer, comprises the steps:

[0038] 1) Choose ginger, and the ginger raw materials used are fresh tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color, and uniform in texture;

[0039] 2) Pre-process the ginger, wash it, manually peel it, wash it, remove the roots as much as possible, and shred it;

[0040] 3) Mix the shredded ginger with 45° white wine in a mass ratio of 1:1, pass through a 120-mesh filter after beating, and get the ginger residue and filtrate, and dry the ginger residue for later use;

[0041] 4) After centrifuging the filtrate, take the supernatant liquid, mix the supernatant liquid, fresh grapes, strawberries, and sugar in a mass ratio of 2:5:2;4, and seal the fermentation at a fermentation temperature of 20-22°C and a fermentation time of 10-15 sky;

[0042] 5) After the fermented liquid is filtered, the ginger wine main liquid is obtained, the ginger wine main liq...

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PUM

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Abstract

The invention relates to a preparation method of ginger juice wine. The preparation method comprises the steps of: mixing ginger with white spirit, pulping, centrifuging and then extracting the clear liquor, putting the clear liquor, grape, strawberry and sugar together at a sealed condition for fermentation, adding kieselguhr for clarification after secondary fermentation, adding chitosan for debitterization, thereafter inhaling CO2 and adding ginger dregs to improve the taste, and finally sterilizing and packing the products. The ginger juice wine produced by the method disclosed by the invention is sweet in taste and has the taste of grape, strawberry and ginger, and simultaneously farthest removes the bitter taste of the ginger juice, so that the wine has good taste and is a novel beverage.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a preparation method of ginger beer. Background technique [0002] Ginger is a perennial herb with important edible and medicinal value. It is mainly used as a condiment and food raw material in the food field. It has the effects of promoting blood circulation and removing cold, invigorating the stomach, relieving vomiting, and avoiding stench. The aroma of ginger is spicy, sweet and strong , is a well-reputed root vegetable. [0003] Ginger juice has a strong anti-oxidation function and can eliminate free radicals in the human body. German scientists found that ginger juice can inhibit the growth of cancer cells to a certain extent. The ability of gingerol to resist free radicals is no less than that of selenium compounds and vitamins e. Britain has developed a blood lipid-lowering drug with ginger as the main raw material. Denmark has developed a motion sickness drug without an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/08
Inventor 于法周
Owner 山东名流村酒业有限公司
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