Preparation method of fresh ginger fermented dry wine

Abstract

The invention relates to a preparation method of a ginger fermented dry wine. The preparation method is used for solving the technical problems that an existing ginger wine production process is simple, the stability of a product is poor, the functional component extraction rate is low, the alcohol content is high and the product quality standardization is difficult. The preparation method comprises the following steps: sugar liquor preparation, young ginger slice preparation, young ginger soaking sugar liquor preparation, fermentation liquor blending, inoculated fermentation, and clarification and filtering of the aged wine. The preparation method is widely applied to producing the ginger wine.

Description

technical field

[0001] The invention relates to a food preparation method, in particular to a preparation method of ginger fermented dry wine. Background technique

[0002] Ginger belongs to Zingiberaceae, which is the rhizome of perennial herbaceous plants. It has the reputation of "natural antibiotics". It is rich in various nutrients and has various physiological functions such as anti-oxidation, anti-tumor, and promoting blood circulation. Most of the ginger wine in the existing market is processed by the traditional brewing process. The traditional brewing process not only has the disadvantages of simple manufacturing process, poor product stability, low extraction rate of functional components, high alcohol content, and difficult product quality standardization, but also Waste a large amount of ginger resources and produce a large amount of processing waste. Publication number CN103275844A and Chinese invention patent with publication number CN102660427A disclose full...

Examples

Embodiment 1

[0021] Preparation method one of ginger fermented dry wine:

[0022] (1) Sugar solution preparation: prepare 7 L of 150 g / L, 320 g / L, and 680 g / L sucrose solutions respectively.

[0023] (2) Preparation of young ginger slices: fresh young ginger is cut into 0.3 cm thick ginger slices after being cleaned and cleaned, and 1.2% salt and 0.2% citric acid are added for color protection.

[0024] (3) Preparation of tender ginger soaked in sugar solution: Soak 1kg of color-protected ginger slices in 2L sucrose solution (150g / L), soak for 10 hours at room temperature, remove and drain the sugar solution and transfer to 2L sucrose solution (320g / L) Cook at 80°C for 20 minutes, cool to room temperature and soak for 11 hours, then remove and drain the sugar solution and transfer to 2L sucrose solution (680g / L), cook at 85°C for 10 minutes, cool to room temperature and soak for 12 hours. Take the corresponding concentration of sugar solution to adjust the volume of the sugar solution res...

Embodiment 2

[0030] Preparation method two of ginger fermented dry wine:

[0031] (1) Sugar solution preparation: prepare 100 L of 170 g / L, 350 g / L, and 690 g / L sucrose solutions respectively.

[0032] (2) Preparation of young ginger slices: Fresh young ginger is cut into 0.4 cm thick ginger slices after being cleaned and cleaned, and 1.5% salt and 0.25% citric acid are added for color protection.

[0033] (3) Preparation of young ginger soaked in sugar solution: soak 10kg of color-protected ginger slices in 30L sucrose solution (170g / L), soak at room temperature for 11h, remove and drain the sugar solution and transfer to 30L sucrose solution (350g / L) In medium temperature, cook at 85°C for 25 minutes, cool to room temperature and soak for 12 hours, then remove and drain the sugar solution and transfer to 30L sucrose solution (690g / L), cook at 88°C for 20 minutes, cool to room temperature and soak for 14 hours. Take the corresponding concentration of sugar solution to adjust the volume o...

Embodiment 3

[0039] Preparation method three of ginger fermented dry wine:

[0040] (1) Sugar solution preparation: prepare 170 L of 180 g / L, 300 g / L, and 720 g / L sucrose solutions respectively.

[0041] (2) Preparation of tender ginger slices: Fresh young ginger is cut into 0.5 cm thick ginger slices after being cleaned and cleaned, and 1.0% salt and 0.3% citric acid are added for color protection.

[0042] (3) Preparation of young ginger soaked in sugar solution: first soak 20kg of color-protected ginger slices in 50L sucrose solution (180g / L), soak at room temperature for 12h, remove and drain the sugar solution and transfer to 50L sucrose solution (300g / L) Cook at 90°C for 30 minutes, cool to room temperature and soak for 10 hours, then remove and drain the sugar solution and transfer to 50L sucrose solution (720g / L), cook at 95°C for 16 minutes, cool to room temperature and soak for 16 hours. Take the corresponding concentration of sugar solution to adjust the volume of the sugar sol...

technical field

[0001] The invention relates to a food preparation method, in particular to a preparation method of ginger fermented dry wine. Background technique

[0002] Ginger belongs to Zingiberaceae, which is the rhizome of perennial herbaceous plants. It has the reputation of "natural antibiotics". It is rich in various nutrients and has various physiological functions such as anti-oxidation, anti-tumor, and promoting blood circulation. Most of the ginger wine in the existing market is processed by the traditional brewing process. The traditional brewing process not only has the disadvantages of simple manufacturing process, poor product stability, low extraction rate of functional components, high alcohol content, and difficult product quality standardization, but also Waste a large amount of ginger resources and produce a large amount of processing waste. Publication number CN103275844A and Chinese invention patent with publication number CN102660427A disclose full...

Examples

Embodiment 1

[0021] Preparation method one of ginger fermented dry wine:

[0022] (1) Sugar solution preparation: prepare 7 L of 150 g / L, 320 g / L, and 680 g / L sucrose solutions respectively.

[0023] (2) Preparation of young ginger slices: fresh young ginger is cut into 0.3 cm thick ginger slices after being cleaned and cleaned, and 1.2% salt and 0.2% citric acid are added for color protection.

[0024] (3) Preparation of tender ginger soaked in sugar solution: Soak 1kg of color-protected ginger slices in 2L sucrose solution (150g / L), soak for 10 hours at room temperature, remove and drain the sugar solution and transfer to 2L sucrose solution (320g / L) Cook at 80°C for 20 minutes, cool to room temperature and soak for 11 hours, then remove and drain the sugar solution and transfer to 2L sucrose solution (680g / L), cook at 85°C for 10 minutes, cool to room temperature and soak for 12 hours. Take the corresponding concentration of sugar solution to adjust the volume of the sugar solution res...

Embodiment 2

[0030] Preparation method two of ginger fermented dry wine:

[0031] (1) Sugar solution preparation: prepare 100 L of 170 g / L, 350 g / L, and 690 g / L sucrose solutions respectively.

[0032] (2) Preparation of young ginger slices: Fresh young ginger is cut into 0.4 cm thick ginger slices after being cleaned and cleaned, and 1.5% salt and 0.25% citric acid are added for color protection.

[0033] (3) Preparation of young ginger soaked in sugar solution: soak 10kg of color-protected ginger slices in 30L sucrose solution (170g / L), soak at room temperature for 11h, remove and drain the sugar solution and transfer to 30L sucrose solution (350g / L) In medium temperature, cook at 85°C for 25 minutes, cool to room temperature and soak for 12 hours, then remove and drain the sugar solution and transfer to 30L sucrose solution (690g / L), cook at 88°C for 20 minutes, cool to room temperature and soak for 14 hours. Take the corresponding concentration of sugar solution to adjust the volume o...

Embodiment 3

[0039] Preparation method three of ginger fermented dry wine:

[0040] (1) Sugar solution preparation: prepare 170 L of 180 g / L, 300 g / L, and 720 g / L sucrose solutions respectively.

[0041] (2) Preparation of tender ginger slices: Fresh young ginger is cut into 0.5 cm thick ginger slices after being cleaned and cleaned, and 1.0% salt and 0.3% citric acid are added for color protection.

[0042] (3) Preparation of young ginger soaked in sugar solution: first soak 20kg of color-protected ginger slices in 50L sucrose solution (180g / L), soak at room temperature for 12h, remove and drain the sugar solution and transfer to 50L sucrose solution (300g / L) Cook at 90°C for 30 minutes, cool to room temperature and soak for 10 hours, then remove and drain the sugar solution and transfer to 50L sucrose solution (720g / L), cook at 95°C for 16 minutes, cool to room temperature and soak for 16 hours. Take the corresponding concentration of sugar solution to adjust the volume of the sugar sol...