Brewing process of white ginger wine containing selenium components

Abstract

The invention discloses a brewing process of white ginger wine containing selenium components. The process includes the following steps of 1, thoroughly cleaning 8 parts of curcuma zedoary, 130 partsof white ginger, 10 parts of chervil, 8 parts of medlar, 6 parts of walnut kernel, 5 parts of red date, 2 parts of poria cocos, 10 parts of orange peel, 5 parts of Chinese yam, 12 parts of purple sweet potato and 13 parts of sticky rice; 2, putting the materials above into warm water at the temperature of 38 DEG C for soaking for 10 h, and then putting the materials into a pot for steaming; 3, smashing the materials into a mushy mixture, and cooling the mushy mixture to 35 DEG C; 4, adopting a glass vessel for containing the mushy mixture, adding baijiu the alcohol strength of which is 40% byvolume, three parts of honey and four parts of rock candy till the liquid level of the baijiu is 20 cm higher than the mushy mixture, sealing the vessel, and placing the vessel at the temperature of 25 DEG C for 20 days; 5, obtaining white ginger wine after a filtering screen is used for filtering three times; 6, sterilizing the white ginger wine at the temperature of 110 DEG C for 8 minutes, andcooling the white ginger wine to the room temperature to obtain a finished product. By means of the brewing process, the ginger wine can be great in taste and stable in property, the preservation rateof bioactive components is high, and the healthcare efficacy is relatively comprehensive.

Description

technical field [0001] The invention relates to the field of health wine brewing, in particular to a brewing process of white ginger wine containing selenium. Background technique [0002] In recent years, with the popularity of dietotherapy and health care in the world, the comprehensive research, development and utilization of ginger have been paid more and more attention by scholars at home and abroad. Ginger wine is a health-care beverage wine made of ginger as raw material and processed with auxiliary materials. It is a nutritional and condiment-type alcohol product. At present, there are mainly two types of ginger wine, fermented and formulated. The fermented ginger wine is a low-alcohol beverage made from ginger, which is fermented with yeast after adding yeast. The formulated ginger wine is made from ginger and mixed with Litchi, jujube and other auxiliary materials are processed through alcohol soaking, filtering and blending. Due to the dissolution of alcohol, the...

AI Technical Summary

Problems solved by technology

But mouthfeel, health-care effect of existing ginger wine are still not very good, it is necessary to improve it