Method for producing ginger wine with distiller's grains and ginger wine
A technology of ginger wine and ginger, applied in the field of winemaking, can solve the problems of limited functional composition analysis, incomplete extraction of bioactive components, etc., and achieve the effects of reducing grain consumption, low hardness and increasing aroma
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Embodiment 1
[0038] This example provides a method for producing ginger wine by using dregs. The method uses dregs rich in nutrients as a fermentation source, and adds ginger for co-fermentation to produce ginger wine. On the one hand, it provides dregs for reuse The idea and approach can significantly reduce grain consumption and save costs; on the other hand, ginger is added in the fermentation process, and the product is rich in ginger nutrients, and the taste is good after adding pulp and water to reduce the degree. Such as figure 1 Shown, the method that utilizes dregs to produce ginger wine that the present embodiment provides comprises the steps:
[0039] Step 1: Take Xiaoqu and sterile water at 25°C according to the mass ratio of 1:50, add Xiaoqu to the sterile water, mix well and activate for 40 minutes to obtain activated Xiaoqu.
[0040] Step 2: Add the activated koji and glucoamylase into the distilled grains, mix well, and then accumulate and saccharify for 2 hours. In the l...
Embodiment 2
[0047] This example provides a method for producing ginger wine by using dregs. The method uses dregs rich in nutrients as a fermentation source, and adds ginger for co-fermentation to produce ginger wine. On the one hand, it provides dregs for reuse The idea and approach can significantly reduce grain consumption and save costs; on the other hand, ginger is added in the fermentation process, and the product is rich in ginger nutrients, and the taste is good after adding pulp and water to reduce the degree. Such as figure 1 Shown, the method that utilizes dregs to produce ginger wine that the present embodiment provides comprises the steps:
[0048] Step 1: Take Xiaoqu and sterile water at 30°C according to the mass ratio of 1:65, add Xiaoqu to the sterile water, mix well and activate for 35 minutes to obtain activated Xiaoqu.
[0049] Step 2: Add the activated koji and glucoamylase into the distilled grains, mix well, and then accumulate and saccharify for 2 hours. In the l...
Embodiment 3
[0056] This example provides a method for producing ginger wine by using dregs. The method uses dregs rich in nutrients as a fermentation source, and adds ginger for co-fermentation to produce ginger wine. On the one hand, it provides dregs for reuse The idea and approach can significantly reduce grain consumption and save costs; on the other hand, ginger is added in the fermentation process, and the product is rich in ginger nutrients, and the taste is good after adding pulp and water to reduce the degree. Such as figure 1 Shown, the method that utilizes dregs to produce ginger wine that the present embodiment provides comprises the steps:
[0057] Step 1: Take Xiaoqu and sterile water at 35°C according to the mass ratio of 1:80, add Xiaoqu to the sterile water, mix well and activate for 30 minutes to obtain activated Xiaoqu.
[0058] Step 2: Add the activated koji and glucoamylase into the distilled grains, mix well, and then accumulate and saccharify for 2 hours. In the d...
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