Mint ginger wine capable of reducing internal heat and relieving summer heat and production method thereof

Abstract

The invention discloses mint ginger wine capable of reducing internal heat and relieving summer heat and a production method thereof. The mint ginger wine comprises, by weight, 300-310 parts of ginger, 20-30 parts of orange peel, 3-4 part of peanut cake powder, 4-5 parts of fried flour, 3-4 parts of cucumber juice, 1-2 parts of mint leaf, 7-8 parts of towel gourd pulp, 1-2 parts of herba cepbalanoplosis segeti, 1-2 part of astragalus complanatus, 1-2 part of radix scrophulariae and appropriate amount of ascorbic acid, sucrose, citric acid, yeast, Xiaoqu liquor, honey and water. The mint ginger wine has the advantages that ginger slices are dried in shade to reduce moisture loss, and nitrogen is added for standing before filtering so as to prevent ginger juice from being oxidized to change color; by controlling fermentation temperature and time and blending with sucrose and honey, the ginger wine is good in flavor, evident in fruit and wine fragrance and good in taste; the orange peel is soaked into the blended base ginger wine, so that the ginger wine is capable of relieving coughing and lowering heat, the taste of the wine is improved, and the pungent taste of ginger can be neutralized by the strong fragrance of the orange peel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to ginger wine for relieving fire and heat with mint and a preparation method thereof. Background technique [0002] Ginger is the fresh rhizome of ginger, a perennial herb of the Zingiberaceae family, with a height of 40-100 cm. Aliases include ginger root, Bailayun, Gouzhuangzhi, Yindixin, Yanliang boy, fresh ginger, and honey-roasted ginger. The rhizome (dry ginger), cork (ginger skin) and leaves (ginger leaves) of ginger can be used as medicine. Ginger has the functions of divergence, anti-nausea and cough-relieving in traditional Chinese medicine. Modern medical research has confirmed that the biologically active substances in ginger are various volatile oils and gingerol. The volatile oil content is 0.9% to 2%, and its main components are zingiberene, gingerol and methyl heptenone, etc. Ginger contains zingerol, gingerol, ginger aldehyde, eucalyptus olein and fenne...

AI Technical Summary

Problems solved by technology

[0004] Because ginger itself has a strong spicy and pungent taste, which affects the mellow aroma of wine, it needs to be improved. In addition, ginger juice is easily oxidized and discolored, which affects the color of wine.