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Process for preparing gingko wine

A ginkgo wine and ginkgo technology, which is applied in the field of wine product processing, can solve problems such as difficulty in forming large economic benefits, low sales of ginkgo wine in the market, and unusable ginkgo wine. and the effect of dark matter

Inactive Publication Date: 2022-04-08
XUZHOU SANNONG BIOTECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, in the commercially available product of the disclosed ginkgo wine at present, all there is appearance color darker, and color depth is different, and the product that has is light brown, and what has is deep yellow, and what also has is light yellowish brown, tastes its mouthfeel It is also uneven, which has caused consumers an intuitive factor of low trust, which leads to low sales of ginkgo wine in the market, and it is difficult to form large economic benefits. This also directly leads to the failure of ginkgo wine, a health drink. Make better use of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Process for preparing ginkgo wine

[0024] (1) Take 50kg of fresh ginkgo nuts after peeling off the shell, put them into a cleaning tank, immerse them in 100kg of warm water at 50°C, soak for 4 hours, scrub to remove the inner testa, and clean them to get the pure ginkgo fruit Benevolence;

[0025] (2) Take 50kg of malt, put it into the soaking tank, add 75kg of water, and soak for 24 hours at room temperature, so that the malt is fully soaked, and the soaked net malt is obtained;

[0026] (3) Mix the washed ginkgo nuts with soaked malt, add 200kg of water, and process it with a homogenizer to obtain 300kg of feed liquid;

[0027] (4) Adjust the homogenized feed solution to pH 5.0 with dilute hydrochloric acid, heat up to 45°C, add 4000U of cellulase, 2000U of pectinase and 5000U of a-starch per 1000g of feed solution Enzyme, stirring and enzymolysis for 6 hours;

[0028] (5) Treat the solid-liquid mixture after enzymolysis with a plate and frame filter press to sepa...

Embodiment 2

[0033] Process for preparing ginkgo wine

[0034] (1) Take 50kg of fresh ginkgo nuts after peeling off the shell, put them into a cleaning tank, immerse them in 100kg of warm water at 50°C, soak for 4 hours, scrub to remove the inner testa, and clean them to get the pure ginkgo fruit Benevolence;

[0035] (2) Take 50kg of malt, put it into the soaking tank, add 75kg of water, and soak for 24 hours at room temperature, so that the malt is fully soaked, and the soaked net malt is obtained;

[0036] (3) Mix the washed ginkgo nuts with soaked malt, add 300kg of water, and process with a homogenizer to obtain 400kg of feed liquid;

[0037](4) Adjust the homogenized feed solution to pH 5.0 with dilute hydrochloric acid, heat up to 45°C, add 4000U of cellulase, 2000U of pectinase and 5000U of a-starch per 1000g of feed solution Enzyme, stirring and enzymolysis for 6 hours;

[0038] (5) Treat the solid-liquid mixture after enzymolysis with a plate and frame filter press to separate...

Embodiment 3

[0043] Process for preparing ginkgo wine

[0044] (1) Take 50kg of fresh ginkgo nuts after peeling off the shell, put them into a cleaning tank, immerse them in 100kg of warm water at 50°C, soak for 4 hours, scrub to remove the inner testa, and clean them to get the pure ginkgo fruit Benevolence;

[0045] (2) Take 50kg of malt, put it into the soaking tank, add 75kg of water, and soak for 24 hours at room temperature, so that the malt is fully soaked, and the soaked net malt is obtained;

[0046] (3) Mix the washed ginkgo nuts with soaked malt, add 400kg of water, and process with a homogenizer to obtain 500kg of feed liquid;

[0047] (4) Adjust the homogenized feed solution to pH 5.0 with dilute hydrochloric acid, heat up to 45°C, add 4000U of cellulase, 2000U of pectinase and 5000U of a-starch per 1000g of feed solution Enzyme, stirring and enzymolysis for 6 hours;

[0048] (5) Treat the solid-liquid mixture after enzymolysis with a plate and frame filter press to separat...

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Abstract

The invention relates to a novel process for preparing gingko wine, which is characterized in that fresh gingko kernels and malt are taken as raw materials according to the weight part ratio of 1: 1, fermentable components are extracted with water and are taken as a culture medium for fermentation, and ethanol is produced by fermentation through fermentation of the fermentable components in a water extract by utilizing active dry yeast; the method comprises the following steps: extracting residues after water extraction of ginkgo kernels and malt by using 42-degree brewed white spirit as an extraction solvent to form a wine material, carrying out reflux extraction, room-temperature impregnation, distillation and condensate collection on the wine material, and blending ethanol produced by fermentation with the condensate to obtain a ginkgo wine product. The product prepared by the process is clear and transparent in appearance, pure in fragrance, not prominent in medicine flavor, obvious in style and harmonious and pure in wine body.

Description

technical field [0001] The invention belongs to the field of wine product processing, and in particular relates to a process for preparing ginkgo wine. Background technique [0002] Ginkgo biloba is commonly known as ginkgo. 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. Due to the great nutritional value and health care effect of ginkgo, along with the development and utilization of ginkgo products, its consumption methods are also diversified, and ginkgo wine is a popular drink in recent years. [0003] Making a general survey of the preparation methods of ginkgo wine, there are decocting and sedimentation methods, extracting active ingredients and blending methods, and methods such as co-fermentation of ginkgo and glutinous rice or rice. The disclosed Chinese patents also disclose many preparatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G3/021C12G3/055C12H6/02
Inventor 杨宪勇
Owner XUZHOU SANNONG BIOTECH
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