A kind of preparation method of Huai Jiang health wine

Abstract

The invention discloses a preparation method of Huaijiang health-preserving wine, which includes eight steps of material selection, ginger juice extraction, fermentation treatment, inactivation treatment, debittering filtration, seasoning treatment, obtaining a single finished product and preparing a finished product. On the one hand, the present invention effectively retains and purifies the beneficial ingredients in Huaijiang in the wine, improves the effect and effect of Huaijiang on the health care of the human body, and on the other hand organically combines Huaijiang with traditional brewing technology to achieve While maintaining the flavor and characteristics of the Luzhou-flavor liquor, it increases the richness of the liquor, improves the quality of the liquor, and has both health-care effects.

Description

technical field

[0001] The invention relates to a preparation method of Huaijiang health-preserving wine, which belongs to the technical field of drink preparation. Background technique

[0002] At present, people generally face the threat of sub-health (that is, the critical state between disease and sub-health). According to the latest forecast of the World Health Organization (WHO), only 5% of the global population is really healthy, and nearly 75% of people live in a sub-healthy state. In our country, the healthy population also exceeds 2 / 3, and the proportion of intellectuals and corporate managers is even higher. Some people vividly compare sub-health to the ghost-like invisible killer that follows the modern crowd. In recent years, the phenomenon of premature death caused by excessive fatigue and other reasons has cast a deep shadow on the hearts of the public. Due to the pressure from family, society and other aspects, many sub-healthy people know that they are on ...

Examples

Embodiment 1

[0021] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0022] The first step is to select materials, select new tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 20°C and spread in the shade to dry the surface moisture;

[0023] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at a low temperature of 5°C;

[0024] The third step is fermentation treatment. Firstly, the fresh ginger juice and fresh ginger residue obtained in the second step are heated to 10°C-30°C, and then grape juice is added to the fresh ginger juice at a ratio of 1:1 to obtain a fermentation liquid, a...

Embodiment 2

[0032] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0033] The first step is to select materials, select new-type tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 150°C and spread in the shade to dry the surface moisture;

[0034] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at a low temperature of 5°C;

[0035] The third step is fermentation treatment. Firstly, the temperature of the fresh ginger juice and fresh ginger residue obtained in the second step is raised to 10°C-30°C, and then grape juice is added to the fresh ginger juice in a ratio of 1:2 to obtain ...

Embodiment 3

[0041] A preparation method of Huaijiang health-preserving wine, comprising the following steps in turn:

[0042] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0043] The first step is to select materials, select new tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 25°C and spread in the shade to dry the surface moisture;

[0044] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at 15°C low temperature,

[0045] The third step is fermentation treatment. Firstly, the fresh ginger juice and fresh ginger residue obtained in the second step are heated to 10°C-30°C, and th...

technical field

[0001] The invention relates to a preparation method of Huaijiang health-preserving wine, which belongs to the technical field of drink preparation. Background technique

[0002] At present, people generally face the threat of sub-health (that is, the critical state between disease and sub-health). According to the latest forecast of the World Health Organization (WHO), only 5% of the global population is really healthy, and nearly 75% of people live in a sub-healthy state. In our country, the healthy population also exceeds 2 / 3, and the proportion of intellectuals and corporate managers is even higher. Some people vividly compare sub-health to the ghost-like invisible killer that follows the modern crowd. In recent years, the phenomenon of premature death caused by excessive fatigue and other reasons has cast a deep shadow on the hearts of the public. Due to the pressure from family, society and other aspects, many sub-healthy people know that they are on ...

Examples

Embodiment 1

[0021] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0022] The first step is to select materials, select new tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 20°C and spread in the shade to dry the surface moisture;

[0023] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at a low temperature of 5°C;

[0024] The third step is fermentation treatment. Firstly, the fresh ginger juice and fresh ginger residue obtained in the second step are heated to 10°C-30°C, and then grape juice is added to the fresh ginger juice at a ratio of 1:1 to obtain a fermentation liquid, a...

Embodiment 2

[0032] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0033] The first step is to select materials, select new-type tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 150°C and spread in the shade to dry the surface moisture;

[0034] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at a low temperature of 5°C;

[0035] The third step is fermentation treatment. Firstly, the temperature of the fresh ginger juice and fresh ginger residue obtained in the second step is raised to 10°C-30°C, and then grape juice is added to the fresh ginger juice in a ratio of 1:2 to obtain ...

Embodiment 3

[0041] A preparation method of Huaijiang health-preserving wine, comprising the following steps in turn:

[0042] A preparation method of Huaijiang health-preserving wine, comprising the following steps:

[0043] The first step is to select materials, select new tubers that are fully mature, plump in shape, free of disease and mildew, bright yellow in color and uniform in texture, and then cleaned with deionized water at a temperature of 25°C and spread in the shade to dry the surface moisture;

[0044] In the second step, ginger juice is extracted, and the raw fresh ginger after the first step of material selection is squeezed through a juicing device, and fresh ginger juice and fresh ginger residue are obtained, and the fresh ginger juice and fresh ginger residue are subjected to- Store at 15°C low temperature,

[0045] The third step is fermentation treatment. Firstly, the fresh ginger juice and fresh ginger residue obtained in the second step are heated to 10°C-30°C, and th...