Dry type honey and ginger wine and preparation method thereof

A technology of ginger wine and honey, applied in biochemical equipment and methods, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve undisclosed and unreported problems, improve the richness of aroma, and improve the freshness of taste , Improve the effect of layering such as fruity aroma

Pending Publication Date: 2021-11-26
SHANDONG AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are relatively few reports about dry-type honey fermented wine. Wang Xiaoman et al. have developed a dry-type honey-fermented wine. Angel wine is fermented with highly active dry yeast and nutrients, pre-fermented at 20°C for 20 days, and then aged at 15°C at low temperature to form honey fermented wine ("Development of a dry honey fermented wine", Winemaking, Volume 36, No. Issue 3, May 2009)
The key to the process is to increase the alcohol content and fermentation speed by adding nutrients, but it does not disclose what kind of nutrients are added
[0007] And honey and ginger are combined to prepare dry type honey ginger wine, there is no report yet

Method used

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  • Dry type honey and ginger wine and preparation method thereof

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preparation example Construction

[0044] In one embodiment of the present invention, the preparation method of the dry type honey ginger wine provided may further comprise the steps:

[0045] 1. Raw material preparation: select plant nectar, the physical and chemical indicators are required to meet the requirements of GB 14963-2011 "Honey", and the amylase activity is ≥ 15mL·(g·h) -1 Select fresh, non-rotten, pest-free ginger with a gingerol content of 0.14% to 0.16% and a water content of 88% to 90%. The ginger is washed and drained.

[0046] 2. Ingredients:

[0047] (1) Composition and ratio of raw and auxiliary materials for fermentation: honey (15%), ginger (5%), cornstarch (6%), brown sugar (2.4%), white sugar (about 3%, adjusted according to the sugar content of honey), water .

[0048] (2) Calculation of the amount of raw and auxiliary materials: Determination of honey reducing sugar, sucrose content is A, B (unit g / 100g); ginger juice yield m%; target alcohol content 12% to 13%. Assuming that Y L dr...

Embodiment 1

[0072] Embodiment 1: the preparation of dry type honey ginger wine

[0073] Honey and ginger are used as raw materials, and cornstarch, brown sugar and white sugar are used as auxiliary materials to prepare dry honey ginger wine. The specific steps are as follows:

[0074] (1) Raw material preparation: Sophora japonica honey is selected for honey, its physical and chemical indicators meet the requirements of GB 14963-2011 "Honey", and the amylase activity is 16mL·(g·h) -1 .

[0075] Select fresh, non-rotten, and non-damaged ginger. After determination, the gingerol content in the ginger is 0.14%, and the water content is 90%. The ginger is washed and drained, and set aside.

[0076] (2) Calculation of the amount of raw and auxiliary materials:

[0077] It has been determined that in the Sophora japonica honey used in this example, the contents of reducing sugar and sucrose are 60g / 100g and 10g / 100g respectively; the juice yield of ginger is 50%; the target alcohol content is...

Embodiment 2

[0096] Embodiment 2: the preparation of dry type honey ginger wine

[0097] Honey and ginger are used as raw materials, and cornstarch, brown sugar and white sugar are used as auxiliary materials to prepare dry honey ginger wine. The specific steps are as follows:

[0098] (1) Raw material preparation: Honey is selected from Sophora japonica, the physical and chemical indicators meet the requirements of GB 14963-2011 "Honey", and the amylase activity is 18mL·(g·h) -1 ; Choose fresh, non-rotten, pest-free ginger with a gingerol content of 0.15% and a moisture content of 89%; wash and drain the ginger and set aside;

[0099] (2) Calculation of the amount of raw and auxiliary materials:

[0100] After determination, in the Sophora japonica nectar used in this embodiment, the reducing sugar and sucrose contents are respectively 60 and 10 (unit g / 100g); the yield of ginger juice is 50%; the target alcohol content is 12%-13%. The volume of the dry honey ginger wine planned to be b...

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Abstract

The invention discloses dry type honey and ginger wine and a preparation method thereof. The preparation method comprises the following steps of washing and draining fresh ginger, pulping and crushing the fresh ginger, adding the crushed fresh ginger into a fermentation tank, dissolving corn starch with hot water, and pumping the dissolved corn starch into the fermentation tank; adding brown sugar and white sugar, stirring until the brown sugar and white sugar are dissolved, adding water to enable the temperature of the liquid to be 38-40 DEG C, then adding honey, carrying out heat preservation treatment at 38-42 DEG C, then adding water, uniformly stirring, and cooling to obtain fermented mash; inoculating saccharomyces cerevisiae into the fermented mash, adding water to activate the saccharomyces cerevisiae, and transferring the saccharomyces cerevisiae into the fermentation tank for dipping fermentation; when the content of gingerol is 70-75mg / L, finishing dipping fermentation, carrying out wine residue separation, and introducing wine liquid into a post-fermentation tank for post-fermentation; controlling the post-fermentation temperature to be 20-22 DEG C, and when total sugar and reducing sugar in the fermented mash are smaller than or equal to 4 g / L and do not change any more for two continuous days, finishing post-fermentation, and obtaining raw wine; and introducing the raw wine into an aging tank for aging, and then clarifying and filling. The dry type honey and ginger wine prepared by the preparation method disclosed by the invention is high in aroma richness, pleasure, hierarchy and mellowness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dry honey ginger wine and a preparation method thereof. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Both honey and ginger belong to the food with the same source of medicine and food, and both are rich in nutritional and health care ingredients. Honey is rich in small molecule sugar, which is a good raw material for wine making. At the same time, honey contains 17 kinds of amino acids, vitamin A, vitamin E and minerals such as sodium, calcium, phosphorus and other physiologically active substances necessary for the human body. [0004] Contain multiple active su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026C12R1/865
CPCC12G3/021C12G3/026
Inventor 金玉红刘俊含范静筱
Owner SHANDONG AGRICULTURAL UNIVERSITY
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