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Method for preparing ginger wine by using ultrasonic compound enzyme technology

A composite enzyme and ultrasonic technology, applied in microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of low extraction rate of functional components of ginger wine, low antioxidant activity, and low technological content. , to achieve the effect of rich aroma components, reducing steps such as leaching, and broad market prospects

Inactive Publication Date: 2016-01-06
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of method that adopts ultrasonic composite enzyme technology to prepare ginger wine; The present invention applies ultrasonic composite enzyme method in the process of ginger fermented wine, and the two act synergistically to solve the problem that the extraction rate of functional components in ginger wine is low, Technical problems such as low antioxidant activity and low technological content

Method used

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  • Method for preparing ginger wine by using ultrasonic compound enzyme technology
  • Method for preparing ginger wine by using ultrasonic compound enzyme technology
  • Method for preparing ginger wine by using ultrasonic compound enzyme technology

Examples

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Comparison scheme
Effect test

Embodiment 1

[0035] Example 1: Production of ginger wine by fermentation with ultrasonic compound enzyme technology

[0036] (1) Select fresh, mildew-free, non-rotten, and fleshy ginger, after cleaning and cutting into pieces, mash it into a homogenous substance in a beater, and put it in a beaker for later use; add pure water, adjust the ingredients The liquid ratio is 1:3g / mL (that is, every 3mL feed liquid contains 1g ginger), add 400U / g cellulase, 600U / g pectinase, 55U / g α-amylase, and then put it into an ultrasonic extractor, Set the ultrasonic specific power to 5W / g, the ultrasonic temperature to 45°C, and the ultrasonic time to 15 minutes to obtain the ginger juice extract after the ultrasonic compound enzyme co-treatment; after the obtained ginger juice extract was treated in a 90°C water bath for 30s to inactivate the enzyme, after 4 Filter with a layer of filter cloth, centrifuge at 5000r / min for 5min and take the supernatant;

[0037] (2) Adjust the sugar of the obtained supern...

Embodiment 2

[0041] Embodiment 2: Fermentation production of ginger wine by ultrasonic composite enzyme technology

[0042] (1) Select fresh, mildew-free, non-rotten, and fleshy ginger, after cleaning and cutting into pieces, mash it into a homogenous substance in a beater, and put it in a beaker for later use; add pure water, adjust the ingredients The liquid ratio is 1:2g / mL, add 200U / g cellulase, 400U / g pectinase, 35U / g α-amylase, put it into the ultrasonic extractor, set the ultrasonic specific power to 3W / g, and the ultrasonic temperature to 35°C , ultrasonic time 10min, to obtain the ginger juice extract after ultrasonic complex enzyme co-treatment; the obtained ginger juice extract was treated in a 90°C water bath for 30s to inactivate the enzyme, filtered through 4 layers of filter cloth, centrifuged at 5000r / min for 5min, and then taken supernatant;

[0043] (2) Adjust the sugar of the obtained supernatant to 15°Brix, and then place it in an autoclave with a pressure of 0.1MPa an...

Embodiment 3

[0047] Embodiment 3: Fermentation production of ginger wine by ultrasonic compound enzyme technology

[0048] (1) Select fresh, mildew-free, non-rotten, and fleshy ginger, after cleaning and cutting into pieces, mash it into a homogenous substance in a beater, and put it in a beaker for later use; add pure water, adjust the ingredients The liquid ratio is 1:5g / mL, add 300U / g cellulase, 500U / g pectinase, 45U / g α-amylase, and then put it into the ultrasonic extractor, set the ultrasonic specific power to 4W / g, and the ultrasonic temperature to 40 ℃, ultrasonic time 12min, to obtain the ginger juice extract after the co-treatment of ultrasonic complex enzyme; after the obtained ginger juice extract was treated in a 90℃ water bath for 30s to inactivate the enzyme, filtered through 4 layers of filter cloth, and centrifuged at 5000r / min for 5min Take the supernatant;

[0049] (2) Adjust the sugar of the obtained supernatant to 15°Brix, and then place it in an autoclave with a press...

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Abstract

The invention relates to a method for preparing a ginger wine by using an ultrasonic compound enzyme technology, belonging to the field of fermented wine production. The method comprises the steps of mashing fresh gingers to form a homogenate substance, adding purified water, regulating the feed liquid ratio, and adding a compound enzyme; then, carrying out ultrasonic treatment in an ultrasonic extraction instrument to further obtain a ginger juice extracting solution; and fermenting the extracting solution to produce the ginger wine. By using the ginger wine prepared by using the method disclosed by the invention, not only are the advantages of the traditional brewed and fermented ginger wine remained, but also the content of effective components in the ginger wine is increased, the oxidation resistance of the ginger wine is improved, the nutritional property and health function of the ginger wine are good, and the ginger wine has a de market prospect; in addition, the treatment step is simpler, so that the operation time is saved.

Description

technical field [0001] The invention relates to a method for preparing ginger wine by adopting ultrasonic compound enzyme technology, belonging to the field of fermented wine production. Background technique [0002] Ginger belongs to the Zingiberaceae family, which is the rhizome of perennial herbaceous plants. It has the reputation of "natural antibiotics" and is rich in various nutrients. Pharmacological experiments have proved that gingerol isolated from ginger can stimulate mucous membranes, promote discharge, excite the cerebral cortex and central nervous system, and promote blood circulation. Studies have also found that ginger juice has a strong antioxidant effect, can eliminate free radicals in the human body, and can inhibit the growth of cancer cells to a certain extent. [0003] Alcohol can stimulate people's nerves, and has effects such as eliminating fatigue and accelerating blood circulation. Wine can also be used to prepare various medicinal wines and tonic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 吴昊王成荣张立楠
Owner QINGDAO AGRI UNIV
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