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Preparation method of gingko and ginseng flower fermented wine

A technology of ginseng flowers and fermented wine, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc. thick effect

Inactive Publication Date: 2020-07-10
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Regarding the method of preparing fermented wine by combining ginkgo and ginseng flowers, no relevant patent application has been found after searching

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Weigh 10kg of ginseng flower, which is the required component, wash it with pure water first, then soak it in hot water at a temperature of 50°C for 50 minutes, remove and drain the water, and then remove the drained ginseng flower For steam explosion treatment, the blasting treatment material is obtained;

[0030] (2) Weigh 20kg of processed and clean fresh ginkgo kernels, crush them into ginkgo puree, add 20kg of pure water, soak for 24 hours at a temperature of 85°C, squeeze and filter the juice with a wrapping press to obtain ginkgo juice;

[0031] (3) Weigh 35kg of white granulated sugar, the ginkgo juice obtained in step (2) and the blasting treatment material obtained in step (1), put them into a fermenter, mix well, heat to 100°C and cook for 40 minutes, wait for natural Cool to below 35°C to get the material to be fermented;

[0032] (4) Weigh 5.5kg of Saccharomyces cerevisiae of the required components, add it to the material to be fermented in step (3),...

Embodiment 2

[0037] (1) Weigh 15kg of ginseng flowers of the required components, wash them with pure water first, then soak them in hot water at a temperature of 60°C for 30 minutes, remove and drain the water, and then drain the drained ginseng flowers For steam explosion treatment, the blasting treatment material is obtained;

[0038] (2) Weigh 25kg of processed and clean fresh ginkgo nuts, crush them into ginkgo puree, add 25kg of pure water, soak for 24 hours at a temperature of 90°C, squeeze and filter with a wrapped press to obtain ginkgo juice;

[0039] (3) Weigh 40kg of white granulated sugar, the ginkgo juice obtained in step (2) and the blasting treatment material obtained in step (1), put them into a fermenter, mix well, heat to 100°C and cook for 40 minutes, wait for natural Cool to below 35°C to get the material to be fermented;

[0040] (4) Weigh 7.5kg of Saccharomyces cerevisiae of the required components, add it to the material to be fermented in step (3), stir well, and...

Embodiment 3

[0045] (1) Weigh 12.5kg of ginseng flowers, wash them with pure water first, then soak them in hot water at a temperature of 55°C for 40 minutes, remove and drain the water, and then drain the drained ginseng flowers Perform steam explosion treatment to obtain blasting treatment material;

[0046] (2) Weigh 22.5kg of processed and cleaned fresh ginkgo kernels, crush them into ginkgo puree, add 22.5kg of pure water, soak for 24 hours at a temperature of 86°C, and use a wrapped press to squeeze, filter and extract the juice. get ginkgo juice;

[0047] (3) Weigh 37.5kg of rock sugar, the ginkgo juice obtained in step (2) and the blasting treatment material obtained in step (1), put them into a fermenter, mix well, heat to 100°C and cook for 40 minutes, and wait for natural Cool to below 35°C to get the material to be fermented;

[0048] (4) Weigh 6.5 kg of Saccharomyces cerevisiae of the required components, add it to the material to be fermented in step (3), stir well, and slo...

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Abstract

The invention relates to a preparation method of gingko and ginseng flower fermented wine. The gingko and ginseng flower fermented wine is prepared from the following components in parts by weight: 150-300 parts of raw material wine, 20-25 parts of gingko, 10-15 parts of ginseng flowers, 35-40 parts of sugar, 5.5-7.5 parts of active dry yeast and 0.75-1.2 parts of lactic acid bacteria. The preparation method comprises the following steps: cleaning ginseng flowers, soaking the ginseng flowers in water at 50-60 DEG C, and performing steam explosion to obtain an explosion treatment material; grinding fresh gingko kernels into paste, adding water according to the weight ratio of 1: 1, soaking at 85-90 DEG C for 24 hours, squeezing and filtering to obtain juice; mixing sugar, the explosion treatment material and gingko juice, loading into a fermentation tank, heating to 100 DEG C, cooking for 40 minutes, cooling to 35 DEG C or below, respectively adding active dry yeast and lactic acid bacteria active freeze-dried powder, continuously fermenting, controlling the fermentation pH to be 3.9-4.2, and sterilizing at high temperature after the fermentation is ended to obtain a fermented material; weighing wine with components, adding the wine into the fermented material in three times, diluting, stirring, carrying out centrifugal treatment, merging centrifugate obtained in the three times, pouring the merged centrifugate into a tile jar subjected to disinfection, sealing, and ageing at 5-7 DEG C for 210-240 days; and filtering after ageing is finished.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a preparation method of ginkgo ginseng flower fermented wine. Background technique [0002] Ginkgo, commonly known as ginkgo, has important medicinal value. Modern medical research has proved that ginkgo has physiological effects such as lowering serum cholesterol, increasing coronary flow, improving cerebral circulation, relieving spasm, relaxing bronchi and inhibiting bacteria. Ginkgo contains a variety of flavonoids and terpenoids, phenols, trace elements and amino acids and other active ingredients, and also contains some steroidal compounds, such as β-sitosterol, β-sitosterol glucoside, pinitol and so on. It has a variety of health functions, and it is clinically effective in treating coronary heart disease, angina pectoris, cardiovascular disease, brain dysfunction, sequelae of brain injury and anti-aging. Ginkgo has a long history as medicinal and ed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12H1/07C12H1/22C12R1/865C12R1/25C12R1/225C12R1/645
CPCC12G3/026C12H1/063C12H1/22
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司