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Processing technology of ginseng-grain composite fermented wine

A processing technology and a technology for compounding grains, which are applied in the field of ginseng consumption, can solve the problems of complex consumption methods, low nutrient utilization rate of ginseng, and inability to accurately grasp the nutrient intake of ginseng, and achieve the effect of improving utilization rate.

Inactive Publication Date: 2015-07-01
丁政然
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginseng is rich in nutrients, but traditional ginseng eating methods are complicated, such as soaking, which leads to low nutrient utilization of ginseng, and traditional eating methods cannot accurately grasp the intake of ginseng nutrients

Method used

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Embodiment Construction

[0007] This specific embodiment adopts the following technical scheme: its technological process is: 1. Take 1000 g of fresh ginseng or dried ginseng after rehydration, and wash it with warm water at 20-25 ° C; 2. Cut the cleaned ginseng into about 0.2 cm See small cubes; 3. Put the ginseng cubes into 2000g boiling water and cook for 20 minutes on low heat. Then cool to room temperature for later use, separate the ginseng pieces from the soup, and leave them separately for later use; 4. Broken: Take 3000g of corn, peel and remove the germ, and break it into pieces of about 0.2cm (if the grain size is less than 0.2cm, it does not need to be broken); 5. Soaking: Soak in ordinary drinking water at room temperature, the amount of water added should not exceed 2cm of corn, and the soaking time is 14-16h; 6 Steaming: Take out the soaked corn, pour the boiled ginseng cubes into In the soaked corn, put the mixture of ginseng and corn together in a steamer and steam for 60 minutes afte...

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Abstract

The invention discloses a processing technology of ginseng-grain composite fermented wine, relating to the technical field of ginseng eating. The processing technology comprises the following steps: (1) cleaning ginseng; (2) cutting the ginseng into pieces; (3) putting the ginseng pieces in boiling water; (4) breaking; (5) soaking; (6) steaming; (7) saccharifying; (8) fermenting; (9) filtering; (10) after-fermenting; (11) sterilizing; (12) blending; and (13) obtaining a finished product. According to the processing technology disclosed by the invention, ginseng and grains are compounded to produce the fermented wine; the utilization rate of nutritional ingredients in ginseng is remarkably increased by a liquid state fermentation process through the fermentation effect of microorganisms while abundant vitamin B is generated, and the processing technology provides a method for directly eating ginseng; and therefore, a revolution is caused to the ginseng eating way in terms of eating concept or eating way.

Description

Technical field: [0001] The invention relates to the technical field of ginseng consumption, in particular to a processing technology for ginseng compound grain fermented wine. Background technique: [0002] At present, the processing and eating methods of ginseng are in the initial stage, and the real deep processing has not been realized, and the number of people who eat ginseng is limited. Ginseng is rich in nutrition, but traditional ginseng eating methods are complicated, such as soaking, which leads to low nutrient utilization of ginseng, and traditional eating methods cannot accurately grasp the intake of ginseng nutrients. Invention content: [0003] The object of the present invention is to provide a kind of ginseng compound grain fermented wine processing technology, it adopts ginseng grain compound to produce fermented wine, adopts liquid state fermentation technology, through the fermentation of microorganism, the utilization rate of the nutrient composition in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 丁政然
Owner 丁政然
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