CN101531961A - Fermented ginseng wine and brewing technology - Google Patents
Fermented ginseng wine and brewing technology Download PDFInfo
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- CN101531961A CN101531961A CN200910066809A CN200910066809A CN101531961A CN 101531961 A CN101531961 A CN 101531961A CN 200910066809 A CN200910066809 A CN 200910066809A CN 200910066809 A CN200910066809 A CN 200910066809A CN 101531961 A CN101531961 A CN 101531961A
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Abstract
The invention provides a fermented ginseng wine and a brewing technology thereof. The fermented ginseng wine is brewed and manufactured by technical steps of processing raw material, blanching, pulping, mixing pulp, fermenting, separating, pressing, aging, clarifying and the like, and the fermented ginseng wine has the alcoholic strength of 10-12 percent, the acidity less than 0.4 percent and the residual sugar less than 0.8 percent. Compared with the traditional ginseng wine obtained by dipping in alcohol, the fermented ginseng wine has the advantages of low alcoholic strength, light yellow appearance, tartish, tasty, mellow and natural taste, specific fragrance and flavor of ginseng, etc.
Description
Technical field
The invention provides a kind of fermented ginseng wine, also disclose its making method simultaneously, belong to the drinks technology and brewing technology.
Background technology
Genseng is the famous and precious tonic that has won fame both at home and abroad, and obeys body-building for a long time and prolongs life, at China's medicinal history about 4,000 years, have very big medical value and economic worth, pharmacological research shows, but genseng enhance immunity power, strengthen disease resistance, regulate the human body cholesterol metabolic, suppress hypercholesterolemia.In addition, also can strengthen cardiac contractile force, excited people's nervous function, hemopoietic function etc., the good merchantable brand of nourishing.Traditional spirit of ginseng preparation method just simply will go into parametric amplifier and soak in wine, and its intravital effective constituent is soaked out, because the taste of genseng taste and wine can not well mix in the wine that soaks, therefore, the mouthfeel of soaking wine is relatively poor.And adopt the traditional zymotic prepared to go into to join wine because the sugar that contains in its raw material is lower, the fragrance of genseng a little less than, acidity is lower, color and luster is also more shallow, so can not reach the quality of fermented wine requirement, can't brewage into real fermented ginseng wine.
Summary of the invention
The invention provides a kind of fermented ginseng wine, changed the not good shortcoming of traditional immersion type spirit of ginseng mouthfeel.
The invention also discloses the making method of above-mentioned fermented ginseng wine, its objective is that having solved genseng is unfavorable for the stable technological problems such as bad of fermentation and spirit of ginseng.
The making method of genseng fermented wine of the present invention may further comprise the steps:
1) raw material is handled: be cut into the ginseng tablet that thickness is 1 ~ 2mm after selecting fresh genseng clear water to soak;
2) blanching making beating: the ginseng tablet that cuts is added hydro-thermal in 1: 2 ~ 5 ratio scald the deactivating enzyme activity, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet is broken into slurries;
3) size mixing: add white sugar in the genseng slurries, be made into 60 ~ 80% dense liquid glucose and add, add 20% low verjuice again, reach 20--22% to sugar degree, acidity 0.4% is with down to PH3.4 ~ 3.8;
4) fermentation: the high-activity yeast of will making wine stirs in the activation back adding genseng slurries by 1 ~ 3% dosage;
Primary Fermentation: 15 ~ 25 ℃ of control leavening temperatures, the processing of stirring between yeast phase, lower the temperature reaches fermented wine precision 10-12%;
Secondary fermentation: add sulfurous gas 40 ~ 60mg/L, leavening temperature 15-25 ℃, time 30-40 days;
5) separate squeezing: draw supernatant liquor after the secondary fermentation, bottom settlings is squeezed;
6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.0 ~ 1.5g/L, freezing temp-8 ~-2 ℃, 5-7 days.
In the above-mentioned technology, best of breed is an inoculum of dry yeast 2%, 20 ℃ of leavening temperatures, and under the condition of fermentating liquid PH value 3.6, it is the fastest that fermented ginseng wine reaches the fermented wine precision, and residual sugar is minimum.
Add sulfurous gas 50mg/L, leavening temperature 16-20 ℃, time 30-40 days during secondary fermentation.Adopt wilkinite to clarify in conjunction with cold method during the ageing, the wilkinite addition is 1.3g/L, freezing temp-5 ℃, 5-7 days.
Product standard: alcoholic strength 10--12%, acidity is lower than 0.4%, and residual sugar is lower than 0.8%
The present invention compares the advantage that has with traditional alcohol-pickled spirit of ginseng that obtains: alcoholic strength is lower, and outward appearance is faint yellow, and tasty and refreshing, the mellow nature of the little acid of mouthfeel has advantages such as the fragrance of the distinctive uniqueness of genseng and flavour.
Index such as following table:
| Tradition soaking wine product | Fermented type spirit of ginseng product | |
| Ethanol content | More than 20.% | Below 13.% |
| Tunning | Do not have | Have |
Embodiment
By following examples the present invention is described for example further, and do not limit the present invention in any way, under the prerequisite that does not deviate from technical solution of the present invention, any change or change that those of ordinary skills that the present invention did are realized easily all will fall within the claim scope of the present invention.
Embodiment 1
1) raw material is handled: be cut into the ginseng tablet that thickness is 1 ~ 2mm after selecting fresh genseng clear water to soak;
2) blanching making beating: the ginseng tablet that cuts is added hydro-thermal in the ratio of 1:3 scald the deactivating enzyme activity, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet is broken into slurries;
3) size mixing: in the genseng slurries, add white sugar, be made into 70% dense liquid glucose and add, add 20% low verjuice again, reach 20--22%, acidity 0.4%, PH3.6 to sugar degree;
4) fermentation: the high-activity yeast of will making wine stirs in the activation back adding genseng slurries by 2% dosage;
Primary Fermentation: 20 ℃ of control leavening temperatures, the processing of stirring between yeast phase, lower the temperature reaches fermented wine precision 10-12%;
Secondary fermentation: add sulfurous gas 50mg/L, leavening temperature 16-20 ℃, time 30-40 days;
5) separate squeezing: draw supernatant liquor after the secondary fermentation, bottom settlings is squeezed;
6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.3g/L, freezing temp-5 ℃, 5-7 days.
Embodiment 2
1) raw material is handled: be cut into the ginseng tablet that thickness is 1 ~ 2mm after selecting fresh genseng clear water to soak;
2) blanching making beating: the ginseng tablet that cuts is added hydro-thermal in the ratio of 1:2 scald the deactivating enzyme activity, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet is broken into slurries;
3) size mixing: in the genseng slurries, add white sugar, be made into 60% dense liquid glucose and add, add 20% low verjuice again, reach 20--22%, acidity 0.4%, PH3.4 to sugar degree;
4) fermentation: the high-activity yeast of will making wine stirs in the activation back adding genseng slurries by 3% dosage;
Primary Fermentation: 20 ℃ of control leavening temperatures, the processing of stirring between yeast phase, lower the temperature reaches fermented wine precision 10-12%;
Secondary fermentation: add sulfurous gas 40mg/L, leavening temperature 16-20 ℃, time 30-40 days;
5) separate squeezing: draw supernatant liquor after the secondary fermentation, bottom settlings is squeezed;
6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.0g/L, freezing temp-5 ℃, 5-7 days.
Embodiment 3
1) raw material is handled: be cut into the ginseng tablet that thickness is 1 ~ 2mm after selecting fresh genseng clear water to soak;
2) blanching making beating: the ginseng tablet that cuts is added hydro-thermal in the ratio of 1:4 scald the deactivating enzyme activity, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet is broken into slurries;
3) size mixing: in the genseng slurries, add white sugar, be made into 80% dense liquid glucose and add, add 20% low verjuice again, reach 20--22%, acidity 0.4%, PH3.8 to sugar degree;
4) fermentation: the high-activity yeast of will making wine stirs in the activation back adding genseng slurries by 1% dosage;
Primary Fermentation: 20 ℃ of control leavening temperatures, the processing of stirring between yeast phase, lower the temperature reaches fermented wine precision 10-12%;
Secondary fermentation: add sulfurous gas 60mg/L, leavening temperature 16-20 ℃, time 30-40 days;
5) separate squeezing: draw supernatant liquor after the secondary fermentation, bottom settlings is squeezed;
6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.5g/L, freezing temp-5 ℃, 5-7 days.
Former wine outward appearance through clarifying after stablizing is light yellow, and clear has distinctive fragrance of genseng and aroma, and little acid is tasty and refreshing, and the wine body is plentiful.Alcoholic strength is 10--12%, and acidity is lower than 0.4%, and residual sugar is lower than 0.8%.
Claims (3)
1, a kind of fermented ginseng wine brewage technology may further comprise the steps:
1) raw material is handled: be cut into the ginseng tablet that thickness is 1 ~ 2mm after selecting fresh genseng clear water to soak;
2) blanching making beating: the ginseng tablet that cuts is added hydro-thermal in 1: 2 ~ 5 ratio scald the deactivating enzyme activity, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet is broken into slurries;
3) size mixing: in the genseng slurries, add white sugar, be made into 60 ~ 80% dense liquid glucose and add, add 20% low verjuice again, reach 20 ~ 22%, acidity 0.4%, PH3.4 ~ 3.8 to sugar degree;
4) fermentation: the high-activity yeast of will making wine stirs in the activation back adding genseng slurries by 1 ~ 3% dosage;
Primary Fermentation: 15 ~ 25 ℃ of control leavening temperatures, the processing of stirring between yeast phase, lower the temperature reaches fermented wine precision 10-12%;
Secondary fermentation: add sulfurous gas 40 ~ 60mg/L, leavening temperature 15-25 ℃, time 30-40 days;
5) separate squeezing: draw supernatant liquor after the secondary fermentation, bottom settlings is squeezed;
6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.0 ~ 1.5g/L, freezing temp-8 ~-2 ℃, 5-7 days.
2, according to the described making method of claim 1, it is characterized in that: the inoculum of dry yeast 2% in the step 4), 20 ℃ of leavening temperatures, fermentating liquid PH value 3.6; Add sulfurous gas 50mg/L, leavening temperature 16-20 ℃, time 30-40 days during secondary fermentation; Wilkinite addition in the step 5) is 1.3g/L, freezing temp-5 ℃.
3, the fermented ginseng wine of claim 1 or 2 described making method preparations.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100668093A CN101531961B (en) | 2009-04-13 | 2009-04-13 | Fermented ginseng wine and brewing technology |
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| CN2009100668093A CN101531961B (en) | 2009-04-13 | 2009-04-13 | Fermented ginseng wine and brewing technology |
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| CN101531961B CN101531961B (en) | 2012-11-07 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011033453A1 (en) * | 2009-09-18 | 2011-03-24 | In Sung Lee | Second run ginseng wine |
| CN101875890B (en) * | 2009-11-25 | 2013-01-23 | 丁政然 | Ginseng dry white wine and processing technique thereof |
| CN102100710B (en) * | 2009-12-22 | 2013-05-01 | 王增刚 | Fermentation processing method for ginseng and research and development of related products thereof |
| CN103392801A (en) * | 2013-03-06 | 2013-11-20 | 吉林农业大学 | Preparation method of ginseng lactic acid fermentation beverage |
| CN103393196A (en) * | 2013-08-13 | 2013-11-20 | 吉林农业大学 | Low alcohol ginseng beverage and production method thereof |
| CN104232421A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨艾博雅食品科技开发有限公司 | Method for preparing eucommia male flower brewed wine |
| CN104893906A (en) * | 2015-06-25 | 2015-09-09 | 曾侃 | Healthcare sweet wine and preparation method thereof |
| CN106244386A (en) * | 2016-10-31 | 2016-12-21 | 甘肃省商业科技研究所有限公司 | A kind of manufacture method of Sphallerocarpus gracilis wine |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1966640A (en) * | 2006-11-22 | 2007-05-23 | 马玉祥 | Gen-seng grape wine and its preparing method |
| CN101240230B (en) * | 2007-02-07 | 2011-08-24 | 赵华祥 | Alive ginseng wine and preparation method thereof |
| CN101200682B (en) * | 2007-07-04 | 2011-04-20 | 朱双江 | Spirit of ginseng |
| CN101392219A (en) * | 2008-11-11 | 2009-03-25 | 丁政然 | Fermented wine processing technique combining ginseng and cereals |
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2009
- 2009-04-13 CN CN2009100668093A patent/CN101531961B/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8435573B2 (en) | 2005-10-13 | 2013-05-07 | In Sung Lee | Second run ginseng wine |
| WO2011033453A1 (en) * | 2009-09-18 | 2011-03-24 | In Sung Lee | Second run ginseng wine |
| CN102498199A (en) * | 2009-09-18 | 2012-06-13 | 李寅成 | Second run ginseng wine |
| CN101875890B (en) * | 2009-11-25 | 2013-01-23 | 丁政然 | Ginseng dry white wine and processing technique thereof |
| CN102100710B (en) * | 2009-12-22 | 2013-05-01 | 王增刚 | Fermentation processing method for ginseng and research and development of related products thereof |
| CN103392801A (en) * | 2013-03-06 | 2013-11-20 | 吉林农业大学 | Preparation method of ginseng lactic acid fermentation beverage |
| CN103393196A (en) * | 2013-08-13 | 2013-11-20 | 吉林农业大学 | Low alcohol ginseng beverage and production method thereof |
| CN103393196B (en) * | 2013-08-13 | 2014-10-15 | 吉林农业大学 | Low alcohol ginseng beverage and production method thereof |
| CN104232421A (en) * | 2014-10-11 | 2014-12-24 | 哈尔滨艾博雅食品科技开发有限公司 | Method for preparing eucommia male flower brewed wine |
| CN104893906A (en) * | 2015-06-25 | 2015-09-09 | 曾侃 | Healthcare sweet wine and preparation method thereof |
| CN106244386A (en) * | 2016-10-31 | 2016-12-21 | 甘肃省商业科技研究所有限公司 | A kind of manufacture method of Sphallerocarpus gracilis wine |
| CN106244386B (en) * | 2016-10-31 | 2019-09-20 | 甘肃省商业科技研究所有限公司 | A kind of production method of kurarinone wine |
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Owner name: CHANGCHUN LINHE FOOD CO., LTD. Free format text: FORMER OWNER: JILIN GUOAN GROUP CO., LTD. Effective date: 20111231 |
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Effective date of registration: 20111231 Address after: Xi'an City, Jilin Province Road 130061 Changchun C Jifa Plaza No. 58 block 11 layer Applicant after: Changchun Linhe Food Co., Ltd. Address before: Xi'an City, Jilin Province Road 130061 Changchun C Jifa Plaza No. 58 block 11 layer Applicant before: Jilin Guoan Group Co., Ltd. |
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