Preparation process of stewed ginseng soaking wine

Abstract

The invention discloses a preparation process of stewed ginseng soaking wine, which comprises the following steps: cleaning fresh ginseng, and removing reed heads and fibrous roots; adding tartary buckwheat leaves, and steaming for 1-3 hours in a waterproof manner; pouring out, spreading for cooling to warm, and putting into a glass jar; pouring kaoliang spirit, rice wine, yellow wine or grape wine with the alcoholic strength not lower than 15 degrees according to the mass ratio of the ginseng to the base wine of 1: (25-50), and adding a proper amount of rock candy; sealing in a shade place, soaking in a dark place for 20-30 days, and shaking once every 5 days; and finally, filtering by using 100-mesh filter cloth. Fresh ginseng is used as a raw material and is subjected to cooking and other treatments, medicinal components of the ginseng are effectively reserved and fully dissolved in the wine liquid, the period is shortened, the medicinal value and the flavor and taste are improved, the process is simple, convenient and feasible, large-scale production and application are facilitated, the medicinal components of the prepared ginseng wine are fully dissolved out, the taste is good, and for example, 500 g of fresh ginseng is cooked for 1.5 h, soaked for 30 days and other treatments, the ginseng wine has no toxic or side effect. The finished wine is soft, sweet and slightly bitter in taste and lasting in aftertaste, and has the effects of tonifying qi and strengthening the body.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of traditional Chinese medicine wine, in particular to a preparation process of wine soaked by boiling ginseng. Background Art

[0002] Ginseng is a precious Chinese medicinal material with the effects of replenishing vital energy, restoring pulse and strengthening deficiency, nourishing spleen and lung, promoting body fluid and quenching thirst, calming nerves and improving intelligence. Traditionally, ginseng is often boiled into decoction with other Chinese medicinal materials. In recent years, ginseng wine has become more and more popular as a health wine. Existing ginseng wine is mostly made by directly soaking raw sun-dried ginseng or sun-dried ginseng slices in white wine, which has problems such as low medicinal material utilization and long wine soaking period. A more optimized ginseng wine preparation process is urgently needed. Summary of the invention

[0003] The present invention discloses a preparation process of ginseng steaming and soaking in wine. The process uses fresh ginseng as raw material, takes the ginseng after steaming, and forms a soaking system with wine and rock sugar. The ginseng wine product is finally obtained by long-term sealing and light-proof soaking. Its notable features are:

[0004] Ginseng uses fresh ginseng, which has been cleaned and the rhizome and root are removed. Using fresh ginseng is beneficial to retaining its effective ingredients.

[0005] Steam the cut ginseng for 1 to 3 hours. The steaming process can soften the ginseng tissue and make the effective ingredients such as ginsenosides dissolve more fully. And the steaming method is gentler than the decoction method, which can minimize the loss of effective ingredients.

[0006] Pour out the steamed ginseng and spread it to cool until it is warm, so that the water can evaporate and it can be fully soaked by the subsequent wine.

[0007] Put warm ginseng, white wine and rock sugar into a glass jar in a certain proportion, seal it and soak it in a cool place away from light for 15 to 30 days. The reasonable setting of soaking alcohol content, ginseng to wine ratio, soaking temperature and soaking time can fully dissolve the effective ingredients of ginseng while avoiding its ineffectiveness and deterioration.

[0008] During the soaking process, shake the glass jar once every 3 to 5 days to enhance the contact and fusion of the wine and medicinal materials.

[0009] After soaking, filter the wine through cloth, and the filtered wine is the finished ginseng wine. The cloth filtration has good filtering effect and will not introduce impurities.

[0010] The steamed ginseng wine preparation process provided by the present invention, through the reasonable design of key process and parameters such as cutting fresh ginseng, steaming in water, warm soaking, shaking and soaking, finally produces high-quality ginseng wine with high utilization rate of ginseng effective ingredients, sweet and mellow taste and medicinal effect. The process effectively retains the effective medicinal ingredients of ginseng and fully dissolves them into the wine, which not only shortens the period of general ginseng wine soaking, but also significantly improves the medicinal value and flavor of the finished ginseng wine. In addition, the process is simple and easy to operate, and the required equipment and raw materials are easy to obtain, which is convenient for large-scale production application and popularization.

[0011] The present invention forms a new ginseng wine brewing process by rationally combining existing technologies, and realizes the optimization and innovation of the traditional ginseng wine brewing process. Compared with the existing technology, the present invention has the following advantages and progress:

[0012] Cutting fresh ginseng and steaming it properly is beneficial to fully dissolve its medicinal ingredients and avoids damage and loss caused by boiling.

[0013] The parameters of the soaking process are properly selected to ensure that the ginseng components are effectively transferred to the wine while avoiding the problems caused by insufficient or excessive soaking.

[0014] The shaking step is added during the brewing process to further enhance the integration of wine and medicine, making the brewing more complete.

[0015] It shortens the period of traditional ginseng wine brewing, greatly improving the utilization rate of medicinal materials and brewing efficiency;

[0016] Taking into account both medicinal efficacy and taste, the final product combines the tonic properties of ginseng with the mellow sweetness of fine wine, providing consumers with a new type of nourishing wine.

[0017] Therefore, the preparation process of the present invention is more optimized and scientific, the quality of the prepared ginseng wine product is significantly improved, it has great market application value, and has important reference significance for the process improvement of the ginseng wine industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings in the following description are only for the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0019] Figure 1 A schematic diagram of the preparation process of an embodiment of the present invention;

[0020] Figure 2A schematic diagram of process parameter control and raw material ratio in an embodiment of the present invention;

[0021] Figure 3 Schematic diagram of a ginseng steaming device according to an embodiment of the present invention. DETAILED DESCRIPTION

[0022] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. At the same time, it is explained here that in order to make the embodiments more detailed, the following embodiments are the best and preferred embodiments, and those skilled in the art may also adopt other alternatives to implement some known technologies; and the accompanying drawings are only for more specific description of the embodiments, and are not intended to specifically limit the present invention.

[0023] It should be noted that the references to "one embodiment", "an embodiment", "an exemplary embodiment", "some embodiments" and the like in the specification indicate that the embodiments described may include specific features, structures or characteristics, but not every embodiment may include the specific features, structures or characteristics. In addition, when a specific feature, structure or characteristic is described in conjunction with an embodiment, it should be within the knowledge of a person skilled in the art to implement such feature, structure or characteristic in conjunction with other embodiments (whether or not explicitly described).

[0024] In general, a term can be understood, at least in part, from its use in context. For example, depending, at least in part, on the context, the term "one or more" as used herein can be used to describe any feature, structure, or characteristic in the singular sense, or can be used to describe a combination of features, structures, or characteristics in the plural sense. Additionally, the term "based on" can be understood as not necessarily intended to convey an exclusive set of factors, but can instead, depending, at least in part, on the context, allow for the presence of other factors that are not necessarily explicitly described.

[0025] Wash the fresh ginseng and remove the ginseng rhizome and fibrous roots, which vary depending on the size of the ginseng.

[0026] Take a steamer, put the washed buckwheat leaves in the steamer, put the cut ginseng in it, cover the steamer, and steam for about 2 hours. Pay attention to observe and control the heat during steaming, and do not use too much heat to prevent the ginseng from being cooked.

[0027] Pour out the steamed ginseng and let it cool. When the ginseng is warm, take it out and put it into a clean and dry 2000ml glass jar.

[0028] Take 500ml of base liquor (it is recommended to use high-quality sorghum liquor with an alcohol content of no less than 38°), and pour the liquor into the glass jar containing ginseng at a ratio of 10-20g of steamed ginseng per 500ml of liquor. Also add 50g of rock sugar and stir to dissolve.

[0029] Seal the glass jar and place it in a cool, ventilated place away from light for 15 days. Depending on your personal taste, you can gently shake the glass jar every 5 days during the brewing period to allow the wine and ginseng to fully blend.

[0030] After the soaking time reaches the preset time, you can drink the ginseng wine. Pour out the wine and filter it through a 100-mesh filter cloth to get the finished ginseng wine. The filtered ginseng residue can also be eaten directly or dried and made into tea. Don't waste it.

[0031] Embodiment 1:

[0032] Take 500g of fresh ginseng, remove the stems and whiskers. Take a steamer, put buckwheat leaves on it, and steam the ginseng for 1.5 hours. Take it out while it is still hot, let it cool until it is warm, and put it in a 5000ml large-mouthed glass jar. Pour 2500ml of sorghum wine (alcohol content 50°), add 200g of rock sugar, and seal it and soak it for 30 days. Shake the glass jar every 5 days. The finished product is about 2100ml of ginseng wine and about 280g of ginseng residue. Ginseng wine tastes sweet and slightly bitter. After drinking it, the whole body will feel slightly hot, which has the effect of replenishing qi and strengthening the body.

[0033] Embodiment 2:

[0034] Take 250g of fresh ginseng, remove the stems and whiskers. Take a steamer, put buckwheat leaves on it, and steam the ginseng for 2.5 hours. After it is warm, put it in a 2500ml glass jar. Pour 1250ml of rice wine (alcohol content 15°), add 100g of rock sugar, and seal it and soak it for 20 days. Gently shake the glass jar every 4 days. The finished product is about 1050ml of ginseng wine and about 130g of ginseng residue. This recipe uses low-alcohol rice wine and less rock sugar. The ginseng wine tastes elegant and refreshing, slightly sweet and not greasy, suitable for people who are sensitive to alcohol and prone to getting angry.

[0035] Embodiment 3:

[0036] Take 1000g of fresh ginseng, remove the reeds and whiskers. Take a steamer, put buckwheat leaves on it, and steam the ginseng for 2 hours. After cooling to a lukewarm state, divide it into 4 1000ml glass jars. Pour 500ml of different base wines (sorghum wine, rice wine, yellow wine, and grape wine) into each jar, add 50g of rock sugar to each, and seal and soak for 25 days. According to your taste preferences, gently shake the glass jar once on the 5th, 10th, 15th, and 20th days. After the soaking is completed, you will get 4 different flavors of ginseng wine, about 420ml each, and about 55g of dregs ginseng each. You can choose the ginseng wine that suits you according to your personal taste. Among them, the ginseng wine soaked in sorghum wine and yellow wine has a stronger taste, while the ginseng wine soaked in grape wine and rice wine has a softer taste.

[0037] Based on the comparison of the above three embodiments, I think that embodiment 1 is the best embodiment. The reasons are as follows:

[0038] In Example 1, the amount of ginseng used is moderate, and the soaking time is relatively long, which is conducive to the full dissolution of the effective ingredients of ginseng and better medicinal effect;

[0039] Using 50° sorghum liquor as the base liquor, the alcohol concentration is moderate, which can dissolve the effective ingredients of ginseng well, but will not affect the taste due to too high alcohol content;

[0040] The appropriate amount of rock sugar can blend the wine taste, making the finished ginseng wine sweet and mellow, with the best taste.

[0041] The brewing cycle is 30 days, which is the longest soaking time. It is conducive to the full integration of human participation and the wine, making the brewed wine more mellow.

[0042] The following are the experimental data comparisons of three embodiments (Table 1):

[0043]

[0044]

[0045] It can be seen from the data in the table that Example 1 shows relatively excellent results in terms of the dosage ratio of ginseng and wine, the conditions for extracting the effective ingredients, the amount of final finished wine, the utilization rate of wine residues, and the taste characteristics, so it is selected as the best example.

[0046] The present invention covers any substitution, modification, equivalent method and scheme made on the essence and scope of the present invention. In order to make the public have a thorough understanding of the present invention, specific details are described in detail in the following preferred embodiments of the present invention, but those skilled in the art can fully understand the present invention without the description of these details. In addition, in order to avoid unnecessary confusion about the essence of the present invention, well-known methods, processes, procedures, components and circuits are not described in detail.

[0047] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A preparation process for brewing ginseng wine, characterized in that , including the following steps: S1. Wash the ginseng and remove the root and fibrous roots; S2. Put the cut ginseng into a steamer, place buckwheat leaves on top, and steam for 1 to 3 hours; S3. Pour out the steamed ginseng and let it cool until it is warm, then put it into a clean and dry glass jar; S4. Pour in the liquor at a mass ratio of 1:25 to 50 between the human and base liquor, and then add appropriate amount of crystal sugar; S5. Seal the glass jar and soak it in a cool place away from light for 20-30 days, shaking it once every 5 days; S6. After the brewing reaches the predetermined time, the liquor is filtered to obtain the finished ginseng liquor.

2. The preparation process according to claim 1, characterized in that The ginseng is fresh ginseng with a mass of 250 to 1000 g.

3. The preparation process according to claim 1, characterized in that , the cooking time is 1.5 to 2.5 hours.

4. The preparation process according to claim 1, characterized in that The base wine is sorghum wine, rice wine, yellow wine or grape wine, and the alcohol content is not less than 15°.

5. The preparation process according to claim 1, characterized in that The amount of rock sugar used is 20% to 40% of the mass of ginseng.

6. The preparation process according to claim 1, characterized in that The volume of the glass jar is 1.5 to 2 times the total volume of the ginseng base wine.

7. The preparation process according to claim 1, characterized in that , the filtration adopts 100 mesh filter cloth.

8. The preparation process according to claim 1, characterized in that , the soaking temperature is 18-25°C.

9. A ginseng wine prepared by the preparation process according to any one of claims 1 to 8.

10. A preparation formula for the ginseng wine according to claim 9, characterized in that , composed of the following components in weight percentage: Steamed ginseng 10%-20%, base wine 75%-85%, rock sugar 5%-10%.

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