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Functional semen ginkgo and barley wine and preparation method thereof

A functional barley wine technology, applied in the field of beverages, can solve the problems of weak health care function, low content of flavonoids and polyphenols, etc., and achieve the effect of wide drinking population, strong health care function and low preparation cost

Inactive Publication Date: 2018-03-27
WUHAN POLYTECHNIC UNIVERSITY
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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 improve the problem of low flavonoid and polyphenol content and weak health care function in the existing ginkgo barley wine, and provide a function with low alcohol content, high content of ginkgo nuts, flavonoids and polyphenols, and strong health care function Ginkgo Barley Wine

Method used

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  • Functional semen ginkgo and barley wine and preparation method thereof
  • Functional semen ginkgo and barley wine and preparation method thereof
  • Functional semen ginkgo and barley wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0042] (1) Fully ripe fresh ginkgo fruit without disease and insect pests and no mildew and deterioration, remove the shell and kernel skin, blanch and clean it, then immerse it in an aqueous solution mixed with 0.1% citric acid and 0.2% sodium sulfite for 30 minutes , to sterilize and inhibit the Maillard reaction.

[0043] (2) Select fully mature barley that is free from diseases and insect pests and has no mildew and deterioration and has full grains, and crush the barley to 20-60 mesh crumbs.

[0044] (3) Put 500g of ginkgo nuts into a beater for beating, add 2000mL of distilled water, and then add 250g of crushed barley, and stir evenly.

[0045] (4) Liquefaction: adjust the pH of ginkgo barley pulp to 6.0 with citric acid solution, add α-amylase to liquefy at a water bath temperature of 70°C, add 0.1%, liquefy time 40min, and keep stirring during the liquefaction process.

[0046] (5) Saccharification: After cooling down the liquefied ginkgo barley pulp, add glucoamylas...

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Abstract

The invention discloses functional semen ginkgo and barley wine and a preparation method thereof. The preparation method comprises the following steps: (1) washing and disinfecting; (2) crushing barley to crushed grains; (3) obtaining semen ginkgo and barley pulp; (4) liquefying; (5) saccharifying; (6) filtering; (7) adding edible sugar into unfermented mash; then adding sulfur dioxide and regulating the pH (Potential of Hydrogen) to 3.2 to 4.0; (8) sterilizing; (9) after cooling the sterilized unfermented mash, adding an active dry yeast and fermenting; (10) clarifying, filtering, filling andsterilizing to obtain a finished product. According to the functional semen ginkgo and barley wine disclosed by the invention, saccharomyces cerevisiae is used for directly fermenting to obtain low-alcohol-content wine with the alcohol content of about 11 percent; the wine is suitable for more people to drink; the ratio of semen ginkgo in the raw materials reaches 50 percent to 75 percent and flavor components of the semen ginkgo in a wine body are ensured very well; meanwhile, the content of functional components including flavone, polyphenols and the like in the wine body is relatively high, so that the health-care function of the finished-product wine is relatively strong.

Description

technical field [0001] The invention belongs to the field of beverages, and more specifically relates to a functional ginkgo barley wine and a preparation method thereof. Background technique [0002] Ginkgo fruit, also known as duck feet, Lingyan, bergamot, ginkgo, and gongsunshuzi, is the seed kernel of ginkgo biloba, which belongs to the same source of food and medicine. Ginkgo fruit is oval, 1.5-2.5cm long, 1-2cm wide, and about 1cm thick. The surface is yellow-white or light yellow-brown, smooth and hard, one end is slightly pointed, the other end is blunt, there are 2 to 3 ridges on the edge, the middle testa (shell) is hard, and the inner testa is membranous. One end is light brown and the other end is golden yellow. Seed kernel powder, with a small core in the middle, sweet and slightly bitter. Mainly produced in Jiangsu, Guangxi, Sichuan, Henan, Shandong, Hubei and other places. [0003] Ginkgo fruit is mainly divided into medicinal ginkgo and edible ginkgo. Med...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8998A61P1/14
CPCA61K36/16A61K36/8998C12G3/02A61K2300/00
Inventor 何毅李傲然何静仁
Owner WUHAN POLYTECHNIC UNIVERSITY
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