Production method of ginseng wine

Abstract

The invention relates to the technical field of wine brewing, and discloses a ginseng wine production method which at least comprises the following steps: S1, raw material preparation; s2, performing pretreatment; s3, soaking and extracting; s4, separating juice; s5, blending; s6, storing; s7, clarifying; and S8, filling and packaging. According to the method, ginseng is smashed and then soaked, ultrasonic-assisted extraction is combined, the contact area of ginseng and a wine base is greatly increased, meanwhile, the cell structure of ginseng can be destroyed through the cavitation effect of ultrasonic, dissolution of effective components is promoted, and compared with a traditional soaking method, the content of effective components such as ginsenoside in wine can be remarkably increased; and the health-care effect of the finished wine can be better exerted.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a production method of ginseng wine. Background Art

[0002] Ginseng, as a precious Chinese medicinal material, has many functions such as replenishing vital energy, restoring pulse and strengthening deficiency, nourishing spleen and lung, promoting body fluid and nourishing blood, calming nerves and improving intelligence. Combining ginseng with wine to make ginseng wine can make the effective ingredients of ginseng dissolve better. At the same time, the wine itself also has certain effects of promoting blood circulation and unblocking meridians. With the growth of people's demand for health and special alcoholic beverages, the ginseng wine market has gradually expanded. The effective ingredients of ginseng in some products on the market are not fully dissolved, which affects the health care effect. In the production process, there is a lack of scientific and standardized methods for raw material processing and process parameter control, and it is difficult to ensure the stability and consistency of product quality. The present invention aims to overcome these defects and provide a production method of ginseng wine. Summary of the invention

[0003] The object of the present invention is to provide a method for producing ginseng wine to solve the problems raised in the above background technology.

[0004] In order to solve the above technical problems, the present invention is solved by the following technical solutions: a method for producing ginseng wine, comprising the following steps:

[0005] S1. Raw material preparation;

[0006] S2, pre-processing;

[0007] S3, soaking extraction;

[0008] S4, separated juice;

[0009] S5, deployment;

[0010] S6. Storage;

[0011] S7, clarification;

[0012] S8. Filling and packaging.

[0013] Preferably, the specific method in the step S1, raw material preparation, is as follows:

[0014] S1-1. Use sauce-flavor liquor that meets the requirements of GB / T10781.4 as the base liquor, with an alcohol content of about 53 degrees. It should have a prominent sauce aroma and a mellow taste, and can provide a good flavor foundation for the finished liquor. The liquor should be light yellow and transparent, free of suspended matter and precipitation, and have rich and harmonious aroma components;

[0015] S1-2. When selecting artificially cultivated ginseng that is 5 years old or younger, the ginseng should comply with the provisions of the Announcement on Approving Ginseng (Artificially Cultivated) as a New Resource Food (No. 17 of 2012). Ginseng with intact body, intact skin, and no diseases or insect pests should be selected to ensure that the ginseng is of good quality and has sufficient active ingredient content.

[0016] S1-3. The water used in production must comply with the provisions of GB5749. The water quality must be clear, odorless and pollution-free to ensure that it will not have an adverse effect on the quality of the wine.

[0017] Preferably, the specific method in the S2, pretreatment step is as follows;

[0018] S2-1. Carefully select ginseng, remove impurities such as soil, stones, weeds, and remove diseased and damaged ginseng to ensure the purity of the ginseng raw materials;

[0019] S2-2. Rinse the selected ginseng with running water to remove dust, microorganisms, etc. attached to the surface. The washing process should be rapid to avoid excessive loss of ginseng's effective ingredients.

[0020] S2-3. Air-dry or low-temperature-dry the washed ginseng, and then crush it into powder or fine particles of uniform size to increase the contact area between the ginseng and the wine base, which is beneficial to the extraction of effective ingredients.

[0021] Preferably, the specific method in the step S3, soaking and extracting, is as follows:

[0022] S3-1, adding the crushed ginseng to the Maotai-flavor liquor in a certain proportion, the mass ratio of ginseng to liquor is 1:8-1:12, and soaking in a sealed container at a temperature of 15-25°C for 30-60 days, stirring once every 3-5 days, each stirring time is 10-15 minutes, so that the ginseng and liquor are fully in contact and the dissolution of the effective ingredients is promoted;

[0023] S3-2. To improve the extraction efficiency, ultrasonic-assisted extraction can be performed after soaking for a certain period of time. The soaking container is placed in an ultrasonic generator and ultrasonically treated for 15-30 minutes at a frequency of 20-40kHz and a power of 150-300W. After ultrasonic treatment, soaking is continued for the specified time.

[0024] Preferably, the specific method in the step S4, separating the juice, is as follows:

[0025] After soaking, the wine is separated from the ginseng residue by filtering or centrifuging to obtain the ginseng extract. Plate and frame filter, vacuum drum filter and other equipment can be used for filtration, and centrifuge can be used for centrifugation to ensure good separation effect and clear wine.

[0026] Preferably, the specific method in the step S5, preparation is as follows:

[0027] S5-1. According to the product design requirements, adjust the ingredients of the separated ginseng wine. Add appropriate amount of sweeteners (such as rock sugar, honey, etc.) to adjust the sweetness, the amount added is 1-5% of the wine mass; add acidulants (such as citric acid, etc.) to adjust the acidity, the amount added is 0.05-0.2% of the wine mass, to optimize the taste and make the wine taste more mellow and harmonious;

[0028] S5-2. If necessary, appropriate amount of natural pigments such as caramel color may be added to adjust the color of the wine to make it slightly yellowish and meet the product appearance requirements; at the same time, appropriate amount of edible spices (such as plant spice extracts, etc.) may be added to further enhance the aroma, but the addition of spices must comply with relevant food safety standards to ensure that the aroma after addition is natural and harmonious, and does not cover up the original flavor of ginseng and Maotai liquor.

[0029] Preferably, the specific method in the step S6, storage is as follows;

[0030] Put the prepared ginseng wine into ceramic or food-grade stainless steel containers and store it for 3-6 months at a temperature of 10-20℃ and a humidity of 50-70%. Check the quality of the wine regularly during the storage process to ensure that the wine matures naturally under suitable conditions, with a softer and mellower taste and a richer and more harmonious aroma.

[0031] Preferably, the specific method in the S7, clarification step is as follows;

[0032] S7-1. The stored wine is first clarified naturally by standing at a low temperature (0-10°C) for 5-10 days to allow the macromolecular substances, colloid substances, etc. in the wine to precipitate naturally;

[0033] S7-2. If the natural clarification effect is not ideal, you can add an appropriate amount of clarifier to further clarify. You can choose gelatin, bentonite, chitosan and other clarifiers. The amount of gelatin added is 0.05-0.15% of the volume of the wine, the amount of bentonite added is 0.1-0.3% of the volume of the wine, and the amount of chitosan added is 0.05-0.1% of the volume of the wine. After adding the clarifier, stir evenly, let it stand at low temperature for 3-7 days, and then filter to remove the precipitate.

[0034] Preferably, the specific method in the step S8, filling and packaging, is as follows;

[0035] S8-1. Use an automated filling production line to fill the clarified ginseng wine into pre-cleaned, sterilized and dried glass or ceramic bottles, and strictly control the filling volume to ensure that the net content complies with the provisions of the "Measurement Supervision and Management Measures for Quantitatively Packaged Commodities";

[0036] S8-2. After filling, the wine bottles should be sealed immediately. Suitable bottle caps (such as screw caps, corks, etc.) can be selected to ensure good sealing. Then the wine bottles should be placed in outer packaging boxes that comply with GB / T6543. The packaging should be firm, beautiful, and easy to transport and store. At the same time, labels that comply with the requirements of GB7718, GB28050 and the "Food Labeling Management Regulations" should be affixed to the packaging, indicating the product name, ingredient list, alcohol content, net content, production date, shelf life, manufacturer, factory address, contact information and other information to ensure that consumers can clearly understand product-related information.

[0037] Compared with the prior art, the present invention has the following beneficial effects:

[0038] 1. The present invention greatly increases the contact area between ginseng and the wine base by soaking the ginseng after crushing it and combining it with ultrasound-assisted extraction. At the same time, the cavitation effect of ultrasound can destroy the ginseng cell structure and promote the dissolution of effective ingredients. Compared with the traditional soaking method, the present invention can significantly increase the content of effective ingredients such as ginsenosides in the wine, so that the health care effect of the finished wine can be better exerted;

[0039] 2. Using high-quality Maotai-flavor liquor as the base, its rich aroma and mellow taste complement the flavor of ginseng. In the blending process, sweeteners and acidulants are reasonably added to accurately adjust the sweet and sour ratio of the liquor to make it taste more balanced, mellow and coordinated, overcoming the problem of spicy, bitter or sweet taste of some ginseng liquors;

[0040] 3. Strict raw material selection and pretreatment process ensures the purity of raw materials and reduces the introduction of impurities. The combination of natural clarification and clarification agent clarification can effectively remove macromolecular substances, colloids and suspended particles in the wine, so that the wine remains clear and transparent during long-term storage without precipitation and suspended matter, thus improving the stability and appearance quality of the product;

[0041] 4. The present invention specifies in detail each production link and process parameters from raw material preparation to finished product packaging, so that the production process has clear operating specifications and standards, each step is closely connected, and the process parameters are easy to control, which is conducive to ensuring the consistency of product quality, facilitating industrial large-scale production, improving production efficiency, and reducing production costs. At the same time, relevant food safety standards are strictly followed to ensure product safety and reliability. DETAILED DESCRIPTION

[0042] Unless the context clearly dictates otherwise, unmodified nouns and nouns modified by "the" include singular and plural referents.

[0043] As used in the specification and claims, the terms "comprises," "comprising," "having," "may," "containing," and variations thereof as used herein refer to open transitional phrases, terms, or words that require the presence of specified ingredients / steps and allow for the presence of other ingredients / steps. However, such descriptions should be interpreted as also describing compositions or methods as "consisting of" and "consisting essentially of" the recited ingredients / steps, which allows for the presence of only the specified ingredients / steps and any unavoidable impurities that may result therefrom, and excludes other ingredients / steps.

[0044] Numerical values ​​in the specification and claims of this application should be understood to include the same numerical values ​​when reduced to the same number of significant figures and numerical values ​​that differ from the stated value by less than the experimental error of ordinary measurement techniques of the type described in this application for determining the stated value.

[0045] All ranges disclosed herein are inclusive of the indicated endpoints and are independently combinable (eg, the range of "2 grams to 10 grams" includes the endpoints 2 grams and 10 grams, and all intermediate values).

[0046] The terms "about" and "approximately" can be used to include any numerical value that can be varied without changing the basic function of the value. When used with a range, "about" and "approximately" also disclose the range defined by the absolute values ​​of the two endpoints, for example, "about 2 to about 4" also discloses a range of "2 to 4". Generally, the terms "about" and "approximately" can refer to ±10% of the indicated number. However, for temperature, the term "approximately" refers to ±1°C.

[0047] Unless expressly stated otherwise, the percentages of elements are to be considered as percentages by weight of the alloy in question.

[0048] The present disclosure may refer to the temperature of certain method steps. It should be noted that these specifications generally refer to the temperature set by the heat source (such as a furnace), and not necessarily the temperature that the heated material must reach.

[0049] A method for producing ginseng wine comprises the following steps:

[0050] S1. Raw material preparation;

[0051] S1-1. Use sauce-flavor liquor that meets the requirements of GB / T10781.4 as the base liquor, with an alcohol content of about 53 degrees. It should have a prominent sauce aroma and a mellow taste, and can provide a good flavor foundation for the finished liquor. The liquor should be light yellow and transparent, free of suspended matter and precipitation, and have rich and harmonious aroma components;

[0052] S1-2. When selecting artificially cultivated ginseng that is 5 years old or younger, the ginseng should comply with the provisions of the Announcement on Approving Ginseng (Artificially Cultivated) as a New Resource Food (No. 17 of 2012). Ginseng with intact body, intact skin, and no diseases or insect pests should be selected to ensure that the ginseng is of good quality and has sufficient active ingredient content.

[0053] S1-3. The water used in production must comply with the provisions of GB5749. The water quality must be clear, odorless and pollution-free to ensure that it will not have an adverse effect on the quality of the wine.

[0054] S2, pre-processing;

[0055] S2-1. Carefully select ginseng, remove impurities such as soil, stones, weeds, and remove diseased and damaged ginseng to ensure the purity of the ginseng raw materials;

[0056] S2-2. Rinse the selected ginseng with running water to remove dust, microorganisms, etc. attached to the surface. The washing process should be rapid to avoid excessive loss of ginseng's effective ingredients.

[0057] S2-3. Air-dry or low-temperature-dry the washed ginseng, and then crush it into powder or fine particles of uniform size to increase the contact area between the ginseng and the wine base, which is beneficial to the extraction of effective ingredients.

[0058] S3, soaking extraction;

[0059] S3-1, adding the crushed ginseng to the Maotai-flavor liquor in a certain proportion, the mass ratio of ginseng to liquor is 1:8-1:12, and soaking in a sealed container at a temperature of 15-25°C for 30-60 days, stirring once every 3-5 days, each stirring time is 10-15 minutes, so that the ginseng and liquor are fully in contact and the dissolution of the effective ingredients is promoted;

[0060] S3-2. To improve the extraction efficiency, ultrasonic-assisted extraction can be performed after soaking for a certain period of time. The soaking container is placed in an ultrasonic generator and ultrasonically treated for 15-30 minutes at a frequency of 20-40kHz and a power of 150-300W. After ultrasonic treatment, soaking is continued for the specified time.

[0061] S4, separated juice;

[0062] After soaking, the wine is separated from the ginseng residue by filtering or centrifuging to obtain the ginseng extract. Plate and frame filter, vacuum drum filter and other equipment can be used for filtration, and centrifuge can be used for centrifugation to ensure good separation effect and clear wine.

[0063] S5, deployment;

[0064] S5-1. According to the product design requirements, adjust the ingredients of the separated ginseng wine. Add appropriate amount of sweeteners (such as rock sugar, honey, etc.) to adjust the sweetness, the amount added is 1-5% of the wine mass; add acidulants (such as citric acid, etc.) to adjust the acidity, the amount added is 0.05-0.2% of the wine mass, to optimize the taste and make the wine taste more mellow and harmonious;

[0065] S5-2. If necessary, appropriate amount of natural pigments such as caramel color may be added to adjust the color of the wine to make it slightly yellowish and meet the product appearance requirements; at the same time, appropriate amount of edible spices (such as plant spice extracts, etc.) may be added to further enhance the aroma, but the addition of spices must comply with relevant food safety standards to ensure that the aroma after addition is natural and harmonious, and does not cover up the original flavor of ginseng and Maotai liquor.

[0066] S6. Storage;

[0067] Put the prepared ginseng wine into ceramic or food-grade stainless steel containers and store it for 3-6 months at a temperature of 10-20℃ and a humidity of 50-70%. Check the quality of the wine regularly during the storage process to ensure that the wine matures naturally under suitable conditions, with a softer and mellower taste and a richer and more harmonious aroma.

[0068] S7, clarification;

[0069] S7-1. The stored wine is first clarified naturally by standing at a low temperature (0-10°C) for 5-10 days to allow the macromolecular substances, colloid substances, etc. in the wine to precipitate naturally;

[0070] S7-2. If the natural clarification effect is not ideal, you can add an appropriate amount of clarifier to further clarify. You can choose gelatin, bentonite, chitosan and other clarifiers. The amount of gelatin added is 0.05-0.15% of the volume of the wine, the amount of bentonite added is 0.1-0.3% of the volume of the wine, and the amount of chitosan added is 0.05-0.1% of the volume of the wine. After adding the clarifier, stir evenly, let it stand at low temperature for 3-7 days, and then filter to remove the precipitate.

[0071] S8, filling and packaging;

[0072] S8-1. Use an automated filling production line to fill the clarified ginseng wine into pre-cleaned, sterilized and dried glass or ceramic bottles, and strictly control the filling volume to ensure that the net content complies with the provisions of the "Measurement Supervision and Management Measures for Quantitatively Packaged Commodities";

[0073] S8-2. After filling, the wine bottles should be sealed immediately. Suitable bottle caps (such as screw caps, corks, etc.) can be selected to ensure good sealing. Then the wine bottles should be placed in outer packaging boxes that comply with GB / T6543. The packaging should be firm, beautiful, and easy to transport and store. At the same time, labels that comply with the requirements of GB7718, GB28050 and the "Food Labeling Management Regulations" should be affixed to the packaging, indicating the product name, ingredient list, alcohol content, net content, production date, shelf life, manufacturer, factory address, contact information and other information to ensure that consumers can clearly understand product-related information.

[0074] Specific steps: Use sauce-flavor liquor that meets the requirements of GB / T10781.4 as the base liquor, with an alcohol content of about 53 degrees. It should have a prominent sauce aroma and a mellow taste, and can provide a good flavor foundation for the finished liquor. The liquor should be light yellow and transparent, free of suspended matter and precipitation, and rich and coordinated aroma components. Select artificially grown ginseng that is 5 years old or less, which should comply with the provisions of the Announcement on Approving Ginseng (Artificially Cultivated) as a New Resource Food (No. 17, 2012). Select ginseng with intact body, no damaged skin, and no Ginseng free from pests and diseases, ensure that the ginseng is of good quality and has sufficient content of effective ingredients. The water used for production must comply with the provisions of GB5749. The water quality is clear, odorless and pollution-free to ensure that it will not have an adverse effect on the quality of the wine. Carefully select ginseng, remove impurities such as soil, stones, weeds, etc., and remove diseased and residual ginseng to ensure the purity of the ginseng raw materials. Rinse the selected ginseng with running water to remove dust and microorganisms attached to the surface. The cleaning process should be quick to avoid excessive loss of ginseng's effective ingredients. Dry the cleaned ginseng. Or dry at low temperature, and then crush into powder or fine particles with uniform particle size to increase the contact area between ginseng and wine base, which is conducive to the extraction of effective ingredients. The crushed ginseng is added to the sauce-flavor liquor in a certain proportion, and the mass ratio of ginseng to wine base is 1:8-1:12. It is sealed and soaked for 30-60 days at a temperature of 15-25℃. During this period, it is stirred every 3-5 days, and each stirring time is 10-15 minutes, so that the ginseng and wine are fully in contact and the dissolution of effective ingredients is promoted. In order to improve the extraction efficiency, it can be carried out after soaking for a certain period of time. Ultrasonic-assisted extraction: place the soaking container in an ultrasonic generator, and perform ultrasonic treatment for 15-30 minutes at a frequency of 20-40kHz and a power of 150-300W. Continue soaking for the specified time after ultrasonic treatment. After soaking, separate the wine from the ginseng residue by filtration or centrifugation to obtain ginseng extract. Plate and frame filter, vacuum drum filter and other equipment can be used for filtration, and centrifuge can be used for centrifugation to ensure good separation effect and clear wine. Adjust the composition of the separated ginseng wine according to product design requirements.Sweeteners (such as rock sugar, honey, etc.) can be added in an appropriate amount to adjust the sweetness, and the added amount is 1-5% of the weight of the liquor; acidulants (such as citric acid, etc.) can be added to adjust the acidity, and the added amount is 0.05-0.2% of the weight of the liquor to optimize the taste and make the liquor taste more mellow and coordinated. If necessary, an appropriate amount of natural pigments such as caramel color can be added to adjust the color of the liquor to make it slightly yellow, which meets the requirements of product appearance; at the same time, an appropriate amount of edible spices (such as plant spice extracts, etc.) can be added to further enhance the aroma, but the addition of spices must comply with relevant food safety standards to ensure that the aroma after addition is natural and harmonious, and does not cover up the original flavor of ginseng and Maotai liquor. The prepared ginseng liquor is placed in a ceramic or food-grade stainless steel container and placed at a temperature of 10 -20 ℃, humidity of 50-70% environment for 3-6 months, regularly check the quality of the wine during storage to ensure that the wine is naturally aged under suitable conditions, the taste is softer, mellower, the aroma is more intense and coordinated, the stored wine is first naturally clarified, and left to stand at low temperature (0-10 ℃) for 5-10 days to allow the macromolecular substances, colloid substances in the wine to naturally precipitate. If the natural clarification effect is not ideal, add an appropriate amount of clarifier for further clarification. Clarifiers such as gelatin, bentonite, chitosan, etc. can be used. The amount of gelatin added is 0.05-0.15% of the volume of the wine, the amount of bentonite added is 0.1-0.3% of the volume of the wine, and the amount of chitosan added is 0.05-0.1% of the volume of the wine. After adding the clarifier, stir evenly, let it stand at low temperature for 3-7 days, then filter to remove the precipitate, and use an automated filling production line to fill the clarified ginseng wine into pre-cleaned, disinfected and dried glass bottles or ceramic bottles, strictly control the filling volume, and ensure that the net content complies with the provisions of the "Measurement Supervision and Management Measures for Quantitative Packaged Goods". The wine bottles are sealed immediately after filling, and suitable bottle caps (such as screw caps, corks, etc.) can be selected to ensure a good seal. Then the wine bottles are packed into outer packaging boxes that comply with GB / T6543. The packaging should be firm, beautiful, and easy to transport and store. At the same time, a label that complies with the requirements of GB7718, GB28050 and the "Food Labeling Management Regulations" is affixed to the packaging, indicating the product name, ingredient list, alcohol content, net content, production date, shelf life, manufacturer, factory address, contact information and other information to ensure that consumers can clearly understand product-related information.

[0075] Embodiment 1:

[0076] S1. Raw material preparation;

[0077] S1-1. Choose 10 kg of 53% Maotai-flavor liquor that meets the requirements of GB / T10781.4;

[0078] S1-2, 1 kg of ginseng that is artificially grown and has a growth period of 4 years;

[0079] S1-3. Prepare production water that complies with the requirements of GB5749.

[0080] S2, pre-processing;

[0081] S2-1. Carefully select ginseng and remove impurities;

[0082] S2-2, rinse the ginseng quickly with running water;

[0083] S2-3. Dry the ginseng at 40°C until the moisture content is 10-15%, and grind it into particles with a particle size of 20-40 mesh.

[0084] S3, soaking extraction;

[0085] S3-1, adding the crushed ginseng into Maotai-flavor liquor, and soaking it in a sealed container at a temperature of 20°C for 45 days, stirring it every 4 days, and each stirring time is 12 minutes;

[0086] S3-2. After soaking for 30 days, ultrasonic-assisted extraction is performed. The soaking container is placed in an ultrasonic generator and ultrasonically treated for 20 minutes at a frequency of 30 kHz and a power of 250 W. After the ultrasonic treatment, the soaking is continued for a specified time.

[0087] S4, separated juice;

[0088] After soaking, the ginseng extract is filtered using a plate and frame filter to obtain the ginseng extract.

[0089] S5, deployment;

[0090] S5-1, add 300 grams of rock sugar and 10 grams of citric acid to the ginseng extract, stir evenly, and adjust the taste;

[0091] S5-2. Add appropriate amount of caramel color to adjust the color of the wine to make it slightly yellow, and add plant spice extract to further enhance the aroma.

[0092] S6. Storage;

[0093] The prepared ginseng wine is put into a ceramic container and stored at a temperature of 15°C and a humidity of 60% for 4 months.

[0094] S7, clarification;

[0095] After 7 days of natural clarification, the wine is basically clear and no clarifier is needed.

[0096] S8, filling and packaging;

[0097] The clarified wine is filled into 250 ml glass bottles, and the filling volume error of each bottle is controlled within ±1%. After sealing, it is packed into cartons, with 12 bottles in each carton, and labeled to complete the packaging.

[0098] Specific steps: select 10 kg of 53-proof Maotai-flavor liquor that meets the requirements of GB / T10781.4, select 1 kg of artificially planted ginseng with a growth period of 4 years, prepare production water that meets the requirements of GB5749, carefully select ginseng and remove impurities, quickly rinse ginseng with running water, dry ginseng at 40°C to a moisture content of 10-15%, crush into particles with a particle size of 20-40 mesh, add the crushed ginseng into Maotai-flavor liquor, seal and soak for 45 days at a temperature of 20°C, stir once every 4 days, and stir for 12 minutes each time, perform ultrasonic-assisted extraction after soaking for 10 days, place the soaking container in an ultrasonic generator, and generate ultrasonic waves at a frequency of 30kHz and a power of 250W. Ultrasonic treatment was performed under the conditions of 20 minutes, and the immersion was continued for the prescribed time after the ultrasonic treatment. After the immersion was completed, the ginseng extract was filtered using a plate and frame filter to obtain a ginseng extract. 300 grams of rock sugar and 10 grams of citric acid were added to the ginseng extract, and the mixture was stirred evenly to adjust the taste. An appropriate amount of caramel color was added to adjust the color of the wine to make it slightly yellow. At the same time, plant spice extracts were added to further enhance the aroma. The prepared ginseng wine was placed in a ceramic container and stored at a temperature of 15°C and a humidity of 60% for 4 months. After natural clarification for 7 days, the wine was basically clear and no clarifier was needed. The clarified wine was filled into 250 ml glass bottles. The filling volume error of each bottle was controlled within ±1%. After sealing, the bottles were packed into cartons with 12 bottles in each carton. Labels were affixed to complete the packaging.

[0099] Embodiment 2:

[0100] S1. Raw material preparation;

[0101] S1-1. Select 8 kg of 53% Maotai-flavor liquor that meets the requirements of GB / T10781.4;

[0102] S1-2, 1.2 kg of artificially grown ginseng of 5 years old;

[0103] S1-3. Prepare production water that complies with the requirements of GB5749.

[0104] S2, pre-processing;

[0105] S2-1. Carefully select ginseng and remove impurities;

[0106] S2-2, rinse the ginseng quickly with running water;

[0107] S2-3. Dry the ginseng at 40°C until the moisture content is 10-15%, and grind it into particles with a particle size of 20-40 mesh.

[0108] S3, soaking extraction;

[0109] S3-1, adding the crushed ginseng into the Maotai-flavor liquor, and soaking it in a sealed container at a temperature of 18°C ​​for 50 days, stirring it every 3 days, and each stirring time is 10 minutes;

[0110] S3-2. After soaking for 30 days, ultrasonic-assisted extraction was performed. The soaking container was placed in an ultrasonic generator and ultrasonically treated for 20 minutes at a frequency of 30 kHz and a power of 200 W. After the ultrasonic treatment, the soaking was continued for a specified time.

[0111] S4, separated juice;

[0112] After soaking, use a centrifuge to separate at a speed of 4000 rpm for 15 minutes to obtain ginseng extract.

[0113] S5, deployment;

[0114] S5-1. Add 400 g of honey and 15 g of citric acid to the ginseng extract, stir evenly, and adjust the taste;

[0115] S5-2. Add appropriate amount of caramel color to adjust the color of the wine to make it slightly yellow, and add plant spice extract to further enhance the aroma.

[0116] S6. Storage;

[0117] The prepared ginseng wine is put into a ceramic container and stored at a temperature of 18°C ​​and a humidity of 55% for 5 months.

[0118] S7, clarification;

[0119] After natural clarification for 8 days, add 0.1% gelatin solution by volume, stir evenly, let stand for 5 days, and then filter.

[0120] S8, filling and packaging;

[0121] The clarified wine is filled into 500 ml glass bottles, and the filling volume error of each bottle is controlled within ±1%. After sealing, it is packed into cartons, with 12 bottles in each carton, and labeled to complete the packaging.

[0122] Specific steps: select 8 kg of 53-proof sauce-flavor liquor that meets the requirements of GB / T10781.4, select 1.2 kg of artificially planted ginseng with a growth period of 5 years, prepare production water that meets the requirements of GB5749, carefully select ginseng and remove impurities, quickly rinse ginseng with running water, dry ginseng at 40°C to a moisture content of 10-15%, crush into particles with a particle size of 20-40 mesh, add the crushed ginseng into sauce-flavor liquor, seal and soak for 50 days at a temperature of 18°C, stir once every 3 days, and stir for 10 minutes each time, perform ultrasonic-assisted extraction after soaking for 30 days, place the soaking container in an ultrasonic generator, and perform ultrasonic treatment for 20 minutes at a frequency of 30kHz and a power of 200W. Continue to soak for the specified time. After soaking, use a centrifuge to separate at a speed of 4000 rpm for 15 minutes to obtain ginseng extract. Add 400 grams of honey and 15 grams of citric acid to the ginseng extract, stir evenly, adjust the taste, add appropriate amount of caramel color to adjust the color of the wine to make it slightly yellow, and add plant spice extract to further enhance the aroma. Put the prepared ginseng wine into a ceramic container and store it at a temperature of 18°C ​​and a humidity of 55% for 5 months. After natural clarification for 8 days, add a gelatin solution with a volume ratio of 0.1%, stir evenly, let it stand for 5 days, and then filter it. Fill the clarified wine into 500 ml glass bottles. The filling amount error of each bottle is controlled within ±1%. Put it into cartons after sealing, with 12 bottles in each box, and label it to complete the packaging.

[0123] Embodiment 3:

[0124] S1. Raw material preparation;

[0125] S1-1. Select 12 kg of 53% Maotai-flavor liquor that meets the requirements of GB / T10781.4;

[0126] S1-2, select 0.8 kg of ginseng that is artificially grown and has a growth period of 3 years;

[0127] S1-3. Prepare production water that complies with the requirements of GB5749.

[0128] S2, pre-processing;

[0129] S2-1. Carefully select ginseng and remove impurities;

[0130] S2-2, rinse the ginseng quickly with running water;

[0131] S2-3. Dry the ginseng at 40°C until the moisture content is 10-15%, and grind it into particles with a particle size of 20-40 mesh.

[0132] S3, soaking extraction;

[0133] S3-1, adding the crushed ginseng into the Maotai-flavor liquor, and soaking it in a sealed container at a temperature of 22°C for 35 days, stirring it once a day, and each stirring time is 15 minutes;

[0134] S3-2. After soaking for 20 days, ultrasonic-assisted extraction was performed. The soaking container was placed in an ultrasonic generator and ultrasonically treated for 30 minutes at a frequency of 40 kHz and a power of 300 W. After the ultrasonic treatment, the soaking was continued for a specified time.

[0135] S4, separated juice;

[0136] After soaking, the ginseng extract is obtained by filtering and separating with a vacuum drum filter.

[0137] S5, deployment;

[0138] S5-1, add 200 grams of rock sugar and 8 grams of citric acid to the ginseng extract, stir evenly, and adjust the taste;

[0139] S5-2. Add appropriate amount of caramel color to adjust the color of the wine to make it slightly yellow, and add plant spice extract to further enhance the aroma.

[0140] S6. Storage;

[0141] The prepared ginseng wine is put into a ceramic container and stored at a temperature of 12°C and a humidity of 65% for 3 months.

[0142] S7, clarification;

[0143] After natural clarification for 6 days, 0.1% by volume of bentonite was added, stirred evenly, allowed to stand for 6 days, and then filtered.

[0144] S8, filling and packaging;

[0145] The clarified wine is filled into 100 ml ceramic bottles, and the filling volume error of each bottle is controlled within ±1%. After sealing, it is packed into cartons, with 24 bottles in each carton, and labeled to complete the packaging.

[0146] Specific steps: select 12 kg of 53-proof sauce-flavor liquor that meets the requirements of GB / T10781.4, select 0.8 kg of ginseng that is artificially planted and has grown for 3 years, prepare production water that meets the requirements of GB5749, carefully select ginseng and remove impurities, quickly rinse ginseng with running water, dry ginseng at 40°C to a moisture content of 10-15%, crush into particles with a particle size of 20-40 mesh, add the crushed ginseng into sauce-flavor liquor, seal and soak for 35 days at a temperature of 22°C, stir once a day, and each stirring time is 15 minutes. After soaking for 20 days, perform ultrasonic-assisted extraction, place the soaking container in an ultrasonic generator, and perform ultrasonic treatment at a frequency of 40kHz and a power of 300W. 30 minutes, continue to soak for the specified time after ultrasonic treatment. After soaking, filter and separate with a vacuum drum filter to obtain ginseng extract, add 200 grams of rock sugar and 8 grams of citric acid to the ginseng extract, stir evenly, adjust the taste, add appropriate amount of caramel color to adjust the color of the wine to make it slightly yellow, and add plant spice extract to further enhance the aroma. Put the prepared ginseng wine into a ceramic container, store it at a temperature of 12°C and a humidity of 65% for 3 months, and after natural clarification for 6 days, add 0.1% bentonite by volume, stir evenly, let it stand for 6 days, and then filter it. Fill the clarified wine into 100 ml ceramic bottles, and the filling amount error of each bottle is controlled within ±1%. Put it into cartons after sealing, with 24 bottles in each box, and label it to complete the packaging.

[0147] The ginseng wine produced by the above embodiment is tested to meet the standards set by the present invention in terms of sensory requirements, physical and chemical indicators, and hygiene indicators, and has a mellow taste, harmonious aroma, sufficient dissolution of ginseng effective ingredients, and good quality and stability. At the same time, the production method of the present invention is standardized in operation, easy to control, and suitable for industrial large-scale production. In the actual production process, the process parameters can be appropriately adjusted according to market demand and product positioning to produce ginseng wines with different flavors and quality characteristics.

[0148] Table 1 Sensory requirements

[0149]

[0150] Table 2 Physical and chemical indicators

[0151]

[0152]

[0153] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for producing ginseng wine, characterized in that: The following steps are involved: S1. Raw material preparation; S2, pre-processing; S3, soaking extraction; S4, separated juice; S5, deployment; S6. Storage; S7, clarification; S8. Filling and packaging.

2. The method for producing ginseng wine according to claim 1, characterized in that: The specific method in the step S1, raw material preparation, is as follows; S1-1. Use sauce-flavor liquor that meets the requirements of GB / T10781.4 as the base liquor, with an alcohol content of about 53 degrees. It should have a prominent sauce aroma and a mellow taste, and can provide a good flavor foundation for the finished liquor. The liquor should be light yellow and transparent, free of suspended matter and precipitation, and have rich and harmonious aroma components; S1-2. When selecting artificially cultivated ginseng that is 5 years old or younger, the ginseng should comply with the provisions of the Announcement on Approving Ginseng (Artificially Cultivated) as a New Resource Food (No. 17 of 2012). Ginseng with intact body, intact skin, and no diseases or insect pests should be selected to ensure that the ginseng is of good quality and has sufficient active ingredient content. S1-3. The water used in production must comply with the provisions of GB5749. The water quality must be clear, odorless and pollution-free to ensure that it will not have an adverse effect on the quality of the wine.

3. The method for producing ginseng wine according to claim 1, characterized in that: The specific method in the S2, pre-processing step is as follows; S2-1. Carefully select ginseng, remove impurities such as soil, stones, weeds, and remove diseased and damaged ginseng to ensure the purity of the ginseng raw materials; S2-2. Rinse the selected ginseng with running water to remove dust, microorganisms, etc. attached to the surface. The washing process should be rapid to avoid excessive loss of ginseng's effective ingredients. S2-3. Air-dry or low-temperature-dry the washed ginseng, and then crush it into powder or fine particles of uniform size to increase the contact area between the ginseng and the wine base, which is beneficial to the extraction of effective ingredients.

4. The method for producing ginseng wine according to claim 1, characterized in that: The specific method in the step S3, soaking and extracting, is as follows: S3-1, adding the crushed ginseng to the Maotai-flavor liquor in a certain proportion, the mass ratio of ginseng to liquor is 1:8-1:12, and soaking in a sealed container at a temperature of 15-25°C for 30-60 days, stirring once every 3-5 days, each stirring time is 10-15 minutes, so that the ginseng and liquor are fully in contact and the dissolution of the effective ingredients is promoted; S3-2. To improve the extraction efficiency, ultrasonic-assisted extraction can be performed after soaking for a certain period of time. The soaking container is placed in an ultrasonic generator and ultrasonically treated for 15-30 minutes at a frequency of 20-40kHz and a power of 150-300W. After ultrasonic treatment, soaking is continued for the specified time.

5. The method for producing ginseng wine according to claim 1, characterized in that: The specific method in the step of S4, separating juice, is as follows; After soaking, the wine is separated from the ginseng residue by filtering or centrifuging to obtain the ginseng extract. Plate and frame filter, vacuum drum filter and other equipment can be used for filtration, and centrifuge can be used for centrifugation to ensure good separation effect and clear wine.

6. The method for producing ginseng wine according to claim 1, characterized in that: The specific method in the step S5, preparation is as follows; S5-1. According to the product design requirements, adjust the ingredients of the separated ginseng wine. Add appropriate amount of sweeteners (such as rock sugar, honey, etc.) to adjust the sweetness, the amount added is 1-5% of the wine mass; add acidulants (such as citric acid, etc.) to adjust the acidity, the amount added is 0.05-0.2% of the wine mass, to optimize the taste and make the wine taste more mellow and harmonious; S5-2. If necessary, appropriate amount of natural pigments such as caramel color may be added to adjust the color of the wine to make it slightly yellowish and meet the product appearance requirements; at the same time, appropriate amount of edible spices (such as plant spice extracts, etc.) may be added to further enhance the aroma, but the addition of spices must comply with relevant food safety standards to ensure that the aroma after addition is natural and harmonious, and does not cover up the original flavor of ginseng and Maotai liquor.

7. The method for producing ginseng wine according to claim 1, characterized in that: The specific method in the step S6, storage is as follows; Put the prepared ginseng wine into ceramic or food-grade stainless steel containers and store it for 3-6 months at a temperature of 10-20℃ and a humidity of 50-70%. Check the quality of the wine regularly during the storage process to ensure that the wine matures naturally under suitable conditions, with a softer and mellower taste and a richer and more harmonious aroma.

8. The method for producing ginseng wine according to claim 1, characterized in that: The specific method in the S7, clarification step is as follows; S7-1. The stored wine is first clarified naturally by standing at a low temperature (0-10°C) for 5-10 days to allow the macromolecular substances, colloid substances, etc. in the wine to precipitate naturally; S7-2. If the natural clarification effect is not ideal, you can add an appropriate amount of clarifier to further clarify. You can choose gelatin, bentonite, chitosan and other clarifiers. The amount of gelatin added is 0.05-0.15% of the volume of the wine, the amount of bentonite added is 0.1-0.3% of the volume of the wine, and the amount of chitosan added is 0.05-0.1% of the volume of the wine. After adding the clarifier, stir evenly, let it stand at low temperature for 3-7 days, and then filter to remove the precipitate.

9. The method for producing ginseng wine according to claim 1, characterized in that: The specific method in the step S8, filling and packaging is as follows; S8-1. Use an automated filling production line to fill the clarified ginseng wine into pre-cleaned, sterilized and dried glass or ceramic bottles, and strictly control the filling volume to ensure that the net content complies with the provisions of the "Measurement Supervision and Management Measures for Quantitatively Packaged Commodities"; S8-2. After filling, the wine bottles should be sealed immediately. Suitable bottle caps (such as screw caps, corks, etc.) can be selected to ensure good sealing. Then the wine bottles should be placed in outer packaging boxes that comply with GB / T6543. The packaging should be firm, beautiful, and easy to transport and store. At the same time, labels that comply with the requirements of GB7718, GB28050 and the "Food Labeling Management Regulations" should be affixed to the packaging, indicating the product name, ingredient list, alcohol content, net content, production date, shelf life, manufacturer, factory address, contact information and other information to ensure that consumers can clearly understand product-related information.

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