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Preparation method of ginger juice wine

A manufacturing method and technology of ginger beer, which is applied in the field of ginger beer production, can solve the problems of low market acceptance and bad taste of ginger drinks, and achieve the effects of unique taste, promotion of absorption and balanced nutrition

Active Publication Date: 2014-08-13
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 at 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, and the ginger wine main...

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PUM

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Abstract

The invention relates to a manufacturing method of ginger wine, which comprises mixing ginger and white wine, beating, centrifuging, extracting clarified liquid, fermenting with grapes, strawberries and white sugar under sealed conditions, adding diatomaceous earth for clarification after secondary fermentation , adding chitosan for debittering, then flushing with carbon dioxide gas, and adding ginger dregs to increase the taste, and then sterilizing and packaging. The ginger wine produced by the process has a sweet taste and has the tastes of grape, strawberry and ginger. At the same time, the bitterness of the ginger juice is removed to the greatest extent, so that the wine has a good taste and is a new type of drink.

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 Patents(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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