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Fermented ginseng liquor and preparation method thereof

A technology of ginseng wine and ginseng, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc., can solve the problem of failure to make full use of ginseng effective components and their efficacy, low ginsenoside dissolution rate, and single component. and other problems, to achieve the effect of mellow and natural taste, low alcohol content, and overcoming a single ingredient

Inactive Publication Date: 2015-04-29
DALIAN CITY SHAHEKOU DISTRICT SMALL MEDIUM & MICRO ENTERPRISES SERVICE CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the currently commercially available ginseng wines are brewed wines, that is, the extracts obtained by brewing ginseng with a certain concentration of ethanol as raw materials. Utilize the active ingredients of ginseng and their potency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of ginseng fermented wine is prepared by the following method:

[0024] (1) Wash the dried ginseng and cut it into thin slices with a thickness of 1-3mm;

[0025] (2) Add purified water, soak at room temperature for 12 hours, heat and reflux at 70°C for 2 extractions, each extraction time is 8 hours, combine the filtrates, concentrate to obtain ginseng water extract, and filter the residue for later use;

[0026] (3) Add 70% ethanol to the filter residue of step (2), soak at room temperature for 12 hours, heat and reflux at 55°C for 2-4 extractions, each extraction time is 12 hours, combine the filtrates, recover ethanol, and obtain ethanol extraction of ginseng thing;

[0027] (4) Combine the water extract of ginseng and the ethanol extract of ginseng, and mix them evenly to obtain the extract of ginseng;

[0028] (5) Dilute ginseng extract with purified water to 2% ginseng extract concentration, add 80% syrup, until the sugar content of the solution is 25%; ...

Embodiment 2

[0033] A kind of ginseng fermented wine is prepared by the following method:

[0034] (1) Wash the dried ginseng and cut it into thin slices with a thickness of 1-3mm;

[0035] (2) Add purified water, soak at room temperature for 12 hours, heat and reflux at 85°C for 2 extractions, each extraction time is 6 hours, combine the filtrates, concentrate to obtain ginseng water extract, and filter the residue for later use;

[0036] (3) Add 70% ethanol to the filter residue of step (2), soak at room temperature for 12 hours, heat and reflux at 60°C for 2-4 extractions, each extraction time is 15 hours, combine the filtrates, recover ethanol, and obtain ethanol extraction of ginseng thing;

[0037] (4) Combine the water extract of ginseng and the ethanol extract of ginseng, and mix them evenly to obtain the extract of ginseng;

[0038] (5) Dilute ginseng extract with purified water to 1% ginseng extract concentration, add 80% syrup, until the sugar content of the solution is 25%; ...

Embodiment 3

[0043] A kind of ginseng fermented wine is prepared by the following method:

[0044] (1) Wash the dried ginseng and cut it into thin slices with a thickness of 1-3mm;

[0045] (2) Add purified water, soak at room temperature for 12 hours, heat and reflux at 90°C for 2 extractions, each extraction time is 7 hours, combine the filtrates, concentrate to obtain ginseng water extract, and filter the residue for later use;

[0046] (3) Add 70% ethanol to the filter residue of step (2), soak at room temperature for 12 hours, heat and reflux at 65°C for 2-4 extractions, each extraction time is 12 hours, combine the filtrates, recover ethanol, and obtain ethanol extraction of ginseng thing;

[0047] (4) Combine the water extract of ginseng and the ethanol extract of ginseng, and mix them evenly to obtain the extract of ginseng;

[0048] (5) Dilute ginseng extract with pure water to 1.5% ginseng extract concentration, add 80% syrup, until the sugar content of the solution is 25%;

...

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Abstract

The invention discloses fermented ginseng liquor and a preparation method thereof. The fermented ginseng liquor is prepared by the following steps: sequentially extracting ginseng by water and ethyl alcohol to obtain a ginseng extract, fermenting for 5-10 days in the presence of brewer's yeast to obtain fermentation liquor, and carrying out clarification, sterilization and bottling on the fermentation liquor. The fermented ginseng liquor prepared through the method contains high-content panaxoside and other ginseng active ingredients, so that the problems that the traditional pickled ginseng liquor is single in component and low in ginseng active ingredient content are solved. The fermented ginseng liquor is low in alcoholic strength and mellow and natural in taste, and does not have the peculiar astringency of ginseng.

Description

technical field [0001] The invention relates to wine made from ginseng, in particular to a ginseng fermented wine made from fermented ginseng and a preparation method thereof. Background technique [0002] Ginseng belongs to the Araliaceae family and is mainly grown in East Asia, especially in cold regions. It has great medical value and economic value. Ginseng has the functions of anti-cancer, improving the body's immune function, enhancing the body's disease resistance, regulating the body's cholesterol metabolism, preventing arteriosclerosis and high blood pressure, anti-fatigue, and anti-inflammation. Studies have shown that the main active ingredient of ginseng is ginsenoside. [0003] Most of the currently commercially available ginseng wines are brewed wines, that is, the extracts obtained by brewing ginseng with a certain concentration of ethanol as raw materials. Utilize the active ingredients of ginseng and their potency. Contents of the invention [0004] The...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 秦宏佳
Owner DALIAN CITY SHAHEKOU DISTRICT SMALL MEDIUM & MICRO ENTERPRISES SERVICE CENT
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