Ginger liquor with chestnuts and function of spleen and stomach strengthening and method for manufacturing ginger liquor

Abstract

The invention discloses ginger liquor with chestnuts and a function of spleen and stomach strengthening and a method for manufacturing the ginger liquor. The ginger liquor comprises, by weight, 300-310 parts of ginger, 20-30 parts of tangerine peel, 2-3 parts of brown rice powder, 1-2 parts of coriander stems, 4-5 parts of the chestnuts, 6-7 parts of honey peach juice, 1-2 parts of white bean jelly, 1-2 parts of cassia twigs, 1-2 parts of acanthopanax roots, 1-2 parts of licorice, an appropriate quantity of ascorbic acid, an appropriate quantity of cane sugar, an appropriate quantity of citric acid, an appropriate quantity of yeast, an appropriate quantity of xiaoqu liquor, an appropriate quantity of honey and an appropriate quantity of water. The ginger liquor and the method have the advantages that the chestnuts are cooked in fruit and vegetable juice, the chestnuts, the brown rice powder and the white bean jelly are mixed with one another and are mashed, dried and ground to obtain powder, an effect of spleen and stomach strengthening can be realized by the chestnuts, the chestnuts have high nutritional value, can be cooked by a novel process and contain diversified nutrients, and effects of deficiency reinforcing, weakness restraining, nourishing and strengthening can be realized by traditional Chinese medicines added into the ginger liquor; ginger slices are dried in the shade, so that water loss can be reduced; ginger juice is filled with nitrogen before being filtered, so that color change of the ginger juice due to the fact that the ginger juice is oxidized can be prevented; the ginger juice is filtered thrice by the aid of different numbers of layers of filter cloth, accordingly, the filter cloth can be prevented from being blocked during filtration, and the ginger liquor is good in transparency, has obvious ginger aroma and is moderately sour and sweet.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chestnut-invigorating spleen-stomach ginger wine 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 fenn...

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.