Ginseng fermented brewed wine and vinegar and preparation method thereof

A ginseng and vinegar-making technology, which is applied in the fields of vinegar and fermented wine, can solve the problems of lack of characteristics, low added value, and long consumption cycle, etc., and achieve the effect of wide drinking population, reduced bitterness, and complete functions

Pending Publication Date: 2021-01-08
白山蜂收蜂制品科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The Changbai Mountain area is rich in products, such as ginseng and other representative substances. However, due to the low degree of processing, the products in the Changbai Mountain area lack characteristics, have low added value, and are not easily recognized by the public. As a result, most products are sold as raw materials without fully reflecting their characteristics. value, the ginseng wine on the market is all ginseng-soaked wine, it is difficult to release the beneficial substances in ginseng completely, which makes the efficacy of ginseng wine not strong, which makes the consumption cycle very long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: A kind of ginseng fermented wine making, vinegar and its preparation method, wherein the raw materials include 5 parts of ginseng nanopowder, 10 parts of lime tree honey, 5 parts of Korean ginseng, 3 parts of American ginseng, 5 parts of Codonopsis ginseng, 3 parts of red ginseng, black ginseng 3 parts of ginseng, 3 parts of antler, 3 parts of Ganoderma lucidum, 2 parts of Chaga, 1 part of pine pollen, 3 parts of Tremella, 1 part of Gastrodia elata, 2 parts of dandelion, 5 parts of Fritillaria, 5 parts of Radix Radix, 5 parts of Acanthopanax, 3 parts of epimedium, 5 parts of schisandra, 2 parts of elixir powder, 2 parts of rhodiola, 3 parts of Polygonatum odoratum, 1 part of licorice, 1 part of pine nut, 3 parts of motherwort, 2 parts of loquat fruit, 5 parts of mulberry, 3 parts of chestnut 5 parts of lily, 3 parts of jujube powder, 5 parts of wolfberry, 5 parts of raspberry, 5 parts of blueberry, 3 parts of blackcurrant, 5 parts of kiwi, 1 part of wild mu...

Embodiment 2

[0014] Embodiment 2: wherein raw materials include 10 parts of ginseng nanopowder, 15 parts of lime tree honey, 6 parts of Korean ginseng, 4 parts of American ginseng, 7 parts of Codonopsis ginseng, 4 parts of red ginseng, 4 parts of black ginseng, 4 parts of antler, 5 parts of Ganoderma lucidum, 2 parts of Chaga fungus, 2 parts of pine pollen, 4 parts of white fungus, 2 parts of Gastrodia elata, 3 parts of dandelion, 6 parts of Fritillaria, 7 parts of Radix Isatidis, 10 parts of Acanthopanax, 4 parts of Epimedium, 8 parts of Schisandra, elixir 3 parts of rhodiola powder, 3 parts of rhodiola, 4 parts of polygonatum, 2 parts of licorice, 2 parts of pine nuts, 4 parts of motherwort, 5 parts of loquat fruit, 10 parts of mulberry, 5 parts of chestnut, 6 parts of lily, 6 parts of jujube powder, 7 parts of wolfberry, 10 parts of raspberry, 6 parts of blueberry, 4 parts of black currant, 11 parts of kiwi, 4 parts of wild mushroom, 3 parts of lantern fruit, 80 parts of mineral water; ...

Embodiment 3

[0018] Embodiment three: wherein raw materials include 20 parts of ginseng nanopowder, 20 parts of lime tree honey, 8 parts of Korean ginseng, 5 parts of American ginseng, 10 parts of Codonopsis ginseng, 5 parts of red ginseng, 5 parts of black ginseng, 5 parts of antler, 10 parts of Ganoderma lucidum, 3 parts of Chaga, 3 parts of Pine Pollen, 5 parts of Tremella, 3 parts of Gastrodia, 5 parts of Dandelion, 10 parts of Fritillaria, 8 parts of Radix Isatidis, 15 parts of Acanthopanax, 5 parts of Epimedium, 10 parts of Schisandra, elixir 4 parts powder, 5 parts rhodiola, 5 parts polygonatum, 2 parts licorice, 5 parts pine nuts, 5 parts motherwort, 10 parts loquat fruit, 15 parts mulberry, 7 parts chestnut, 10 parts lily, 8 parts jujube powder, 10 parts of wolfberry, 15 parts of raspberry, 8 parts of blueberry, 5 parts of black currant, 15 parts of kiwi, 5 parts of wild mushroom, 5 parts of lantern fruit, 90 parts of mineral water;

[0019] The ginseng nanopowder is prepared from...

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PUM

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Abstract

The invention discloses ginseng fermented brewed wine and vinegar and a preparation method thereof. Selenium-enriched Changbai mountain ginseng, affinal drug and diet products, Chinese herbal medicines, Changbai mountain linden honey, Changbai mountain mineral water and the like are taken as raw materials, and subjected to pretreatment, alcoholic fermentation and acetic fermentation to obtain ginseng fermented brewed wine and ginseng fermented brewed vinegar. After brewing, the bitter taste of the ginseng is reduced. Through nano crushing, nutrient substance is fully dissolved, the action of bacteria and enzyme is utilized, alcohol fermentation is conducted by taking honey as a sugar source and taking pollution-free genuine medicinal materials in Changbai mountain areas as auxiliary materials, and macromolecular substances are decomposed, converted and modified under the action of an enzyme system secreted by strains; and the ginseng fermented brewed wine is fermented and converted into the ginseng fermented brewed vinegar through acetic acid bacteria the fermented beverage with Changbai mountain characteristics is prepared, the new advantages of Changbai mountain products are highlighted, nutrition is rich, functions are complete, in addition, the drinking crowd is wider.

Description

technical field [0001] The invention relates to fermented wine and vinegar, in particular to ginseng fermented wine and vinegar and a preparation method thereof. Background technique [0002] The Changbai Mountain area is rich in products, such as ginseng and other representative substances. However, due to the low degree of processing, the products in the Changbai Mountain area lack characteristics, have low added value, and are not easily recognized by the public. As a result, most products are sold as raw materials without fully reflecting their characteristics. Value, the ginseng wine on the market is all ginseng soaked wine, it is difficult to release the beneficial substances in ginseng completely, which makes the efficacy of ginseng wine not strong, which makes the consumption cycle very long. Contents of the invention [0003] The technical task of the present invention is to provide a kind of ginseng fermented wine making, vinegar and its preparation method aiming...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G3/024C12G3/023C12J1/04A61K36/8988A61P1/14A61K35/644A61K35/32
CPCC12G3/026C12G3/024C12G3/023C12J1/04A61K36/258A61K35/644A61K36/344A61K36/808A61K35/32A61K36/074A61K36/07A61K36/15A61K36/8988A61K36/288A61K36/8966A61K36/195A61K36/315A61K36/254A61K36/296A61K36/79A61K36/57A61K36/64A61K36/41A61K36/8969A61K36/484A61K36/533A61K36/73A61K36/605A61K36/185A61K36/8967A61K36/725A61K36/815A61K36/45A61K36/81A61P1/14A61K2300/00
Inventor 裴丰收张良裴斐
Owner 白山蜂收蜂制品科技开发有限公司
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