CN101875890A - Ginseng dry white wine and processing technique thereof - Google Patents
Ginseng dry white wine and processing technique thereof Download PDFInfo
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- CN101875890A CN101875890A CN2009102463172A CN200910246317A CN101875890A CN 101875890 A CN101875890 A CN 101875890A CN 2009102463172 A CN2009102463172 A CN 2009102463172A CN 200910246317 A CN200910246317 A CN 200910246317A CN 101875890 A CN101875890 A CN 101875890A
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- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a ginseng dry white wine. The wine comprises ginseng, honey, sugar and water in the weight ratio of 2-5 to 1-3 to 7-12 to 45-65. The processing technique comprises the following steps of: screening and cleaning the ginseng; pulping the ginseng; adding the honey and the sugar into the pulp; controlling the temperature to perform fermentation; and checking, filtering, secondarily fermenting, preparing, finely filtering and sterilizing the mixture. The processed ginseng dry white wine maintains the characteristics of natural substances and nutritive constituents, makes full use of the various nutritional functions of the ginseng and the honey, contains the saponin, amino acid, vitamin and trace element in the ginseng and the nutritive constituents in the honey which are fully dissolved into the wine and combines various beneficial bacteria produced in the fermentation so as to be easily absorbed by a human body, has a sugar degree less than that of ginseng pickled wine, and is suitable for various people to drink.
Description
Technical field
The present invention relates to the wine brewing field, be specifically related to a kind of ginseng dry white wine and complete processing thereof.
Background technology
At present commercially available dry white liquor mostly is to be separated through skin juice by fruit materials such as grapes, gets the brew of fermenting of its fruit juice and forms, and every liter of wine contains below sugar 4 grams.Dry white liquor contains multiple sugar, amino acid, organic acid, VITAMIN, inorganic salt etc., is of value to HUMAN HEALTH, delays senility, beautifying face and moistering lotion.
Generally only contain the fruit material in the but existing dry white liquor, along with the development of society, people are to the pursuit of health, and the demand of the drinks of healthy nourishing is also growing.
Summary of the invention
The problem that the present invention solves is to provide a kind of ginseng dry white wine, and this wine is brewageed by genseng and honey and formed, and contains rich nutrient contents, and is easier to absorption of human body.The present invention also provides the complete processing of this ginseng dry white wine.
In order to solve the problems of the technologies described above, technical scheme of the present invention is:
A kind of ginseng dry white wine, raw material comprise following components by weight proportion:
Genseng: honey: sugar: water=2～5: 1～3: 7～12: 45～65.
As preferably, raw material comprises following components by weight proportion: genseng: honey: sugar: water=3: 2: 9: 55.
As preferably, described sugar is white sugar.
A kind of complete processing of ginseng dry white wine, technical process comprises:
A, screening and cleaning genseng;
B, with genseng making beating, add water then;
C, interpolation honey are made the ginseng, honey mash, add water again;
D, upwards the step adds in the ginseng, honey mash behind the water and adds sugar;
E, in the ginseng, honey mash that adds sugar, add starter, temperature controlled fermentation;
Residual sugar content in the complex ferment wine with dregs that obtains after f, the check fermentation;
G, remove the residue in the complex ferment wine with dregs;
H, the complex ferment wine with dregs that will remove residue carry out secondary fermentation;
I, the ginseng dry white wine that obtains is finished in secondary fermentation allocated;
J, ginseng dry white wine is carried out essence filter;
K, ginseng dry white wine is carried out sterilization.
As preferably, to drop in the boiling water after genseng cleans among the described step a and kept 8 minutes～10 minutes, soaked 3 days～4 days the cooling back.
As preferably, the weight that adds water among the described step b is 6～9: 2～5 with the ratio of the weight of genseng.
As preferably, the weight that adds water among the described step b is 7: 3 with the ratio of the weight of genseng.
As preferably, the weight that honey adds among the described step c is 1～3: 2～5 with the ratio of the weight of genseng, and the weight that water adds is 3 times～5 times of the ginseng, honey mash weight that makes.
As preferably, the weight that honey adds among the described step c is 2: 3 with the ratio of the weight of genseng, and the weight that water adds is 4 times of the ginseng, honey mash weight that makes.
As preferably, described steps d is added sugar for adding white sugar, and addition is 10%～20% of the prepared ginseng, honey mash of a step c weight.
As preferably, described steps d is added sugar for adding white sugar, and addition is 15% of the prepared ginseng, honey mash of a step c weight.
As preferably, the starter among the described step e is a wine yeast, and consumption is 1.3 ‰～1.6 ‰ of the prepared ginseng, honey mash of a steps d weight.
As preferably, the starter among the described step e is a wine yeast, and consumption is 1.5 ‰ of the prepared ginseng, honey mash of a steps d weight.
As preferably, the temperature of described temperature controlled fermentation is 18 ℃～22 ℃, and the fermentation fate is 10 days～15 days.
As preferably, during residual sugar content among the described step f≤4g/L, stop fermentation.
As preferably, the temperature of the secondary fermentation among the described step h is controlled at 17 ℃～20 ℃, and fate is 14 days～16 days.
As preferably, be 3%～20% to ginseng dry white wine allotment to alcoholic strength wherein in the described step I, pol≤4g/L, acidity≤4.5g/L.
As preferably, among the described step k, sterilization temperature is 80 ℃～90 ℃, time 15min～40min.
The complete processing of ginseng dry white wine provided by the invention, modern biotechnology, modern processing technique are combined with the modern analysis means, main selection to the ginseng raw material, the genseng treatment condition, the interpolation of honey, the adding conditional of glucide, fermentation condition, the secondary fermentation condition, allotment scheme etc. has been carried out systematic research.The ginseng dry white wine that is processed into keeps the characteristic and the nutritive ingredient of crude substance, make full use of the various trophic functions of genseng and honey, fully be dissolved in the nutritive substance in the saponin in the genseng, amino acid, VITAMIN, trace element and the honey in the wine, and the various probioticss that produce in the combining with fermentation process, make the easier absorption of human body, and pol is lower than genseng soaked liquor, is fit to all kinds of drunk by people.
Embodiment
In order further to understand the present invention, below in conjunction with embodiment the preferred embodiment of the invention is described, but should be appreciated that these describe just to further specifying the features and advantages of the present invention, rather than to the restriction of claim of the present invention.
Genseng is the root of Araliaceae genseng, and sweet, the little hardship, warm in nature of distinguishing the flavor of is a rare medicinal herbs, one of specialties of the Northeast.The edible genseng of China with a long history, genseng have the effect of " tonifying the five internal organs, peace spirit, decide soul, the happy intelligence development of only palpitating with fear, make eye bright " to human body.
Honey is to be led to by honeybee herborization nectary excretory juice, is a kind of whole food, the taste sweetness, and contained sugar 60%～80%, glucose and fructose that human body absorbs easily have the good health care effect, are one of the most frequently used invigorants.Honey contains the trace element of multiple organic acids such as the plurality of inorganic salt close with human serum concentration and VITAMIN, iron, calcium, copper, manganese, potassium, phosphorus and useful HUMAN HEALTH, and fructose, glucose, amylase, oxydase, reductase enzyme etc., have nourishing, moisturize, the effect of detoxifcation.
Provided by the invention to brewage the ginseng dry white wine nutritive value that forms by genseng and honey higher, and the raw material of this ginseng dry white wine comprises following compositions in portion by weight, genseng: honey: sugar: water=2～5: 1～3: 7～12: 45～65.As preferably, genseng: honey: sugar: water=3: 2: 9: 55, wherein genseng breaks into the laggard row of pulpous state and brewages, and sugar is selected white sugar for use.Wherein genseng can use Chinese Jilin to produce gensengs such as genseng, Radix Panacis Quinquefolii, Radix Ginseng, and honey can use various honey such as Mel, sophorae honey, Mel Jujubae.
The complete processing of ginseng dry white wine provided by the invention is:
A, select no worm-eaten and go mouldy, individual complete, the genseng that color is pale yellow can be that fresh ginseng also can be drying genseng, and water washes the silt on surface, drops into then and keeps 8 minutes～10 minutes in the boiling water, is cooled to 20 ℃, soaks 3 days～4 days.
B, use hollander break into pulpous state with the genseng of rehydration deliquescing, and be standby behind the interpolation water, and the weight of interpolation water is 6～9: 2～5 with the ratio of the weight of genseng, is preferably 7: 3.
C, add honey in above-mentioned genseng slurries, the weight that honey adds is 1～3: 2～5 with the ratio of the weight of genseng, and the ratio of preferred weight is 2: 3, make the ginseng, honey mash, add water then, the weight of the water of interpolation is 3 times～5 times of the ginseng, honey mash weight that makes, is preferably 4 times.
D, upwards the step adds in the ginseng, honey mash that makes behind the water and adds sugar, is preferably white sugar, and add-on is to add 10%～20% of ginseng, honey mash weight behind the water, is preferably 15%.
E, add starter ferment in the ginseng, honey mash that adds sugar, preferably use wine yeast, consumption is 1.3 ‰ of ginseng, honey mash～1.6 ‰, is preferably 1.5 ‰.Temperature during fermentation is very big to the influence of fermentation, the yeast mobility was poor when temperature was low, temperature is too high, the zymic decline early, it is preferable in the time of 18 ℃～22 ℃ repeatedly to test back proof leavening temperature, and yeast is movable vigorous and decline is very slow, and tunning is many, local flavor is pure, and the fermentation fate is 10 days～15 days.
Residual sugar content in the complex ferment wine with dregs that obtains after f, the check fermentation when residual sugar content≤4g/L, stops fermentation.
G, the complex ferment wine with dregs is filtered, remove residue wherein.
H, the ginseng dry white wine that will remove residue carry out secondary fermentation, and being controlled at temperature is 17 ℃～20 ℃, ripening time 14 days～16 days.The by product that yeast generates in the wine body is few with this understanding, and various fragrance matters generate, and the wine body is pureer and milder, and various VITAMIN and microbes lump together, and makes that VITAMIN is easier to be absorbed by the body.
I, the ginseng dry white wine that secondary fermentation is finished use edible ethanol and sugar to allocate, and method is well known in the art, and the purpose of allotment is that the pol, alcoholic strength, the acidity that make the fermented type ginseng dry white wine are harmonious, makes mellow, the unique flavor of product mouthfeel.With ginseng dry white wine allotment to alcoholic strength wherein is 3%～20%, pol≤4g/L, and acidity≤4.5g/L, the overall sensory evaluation that such condition is gone with wine is better.
J, ginseng dry white wine is carried out essence filter, add gelatin and tannin in wine, gelatin and tannin can be in conjunction with generating infusible precipitate, thereby will sink dregs absorption back in the wine.
K, ginseng dry white wine is carried out sterilization, sterilization temperature is 80 ℃～90 ℃, and the time is 15min～40min.
Be made into by above technology ginseng dry white wine, and then carry out being finished product after sterile filling seals and store test.
Embodiment 1:
A, select no worm-eaten and go mouldy, individual complete, genseng 600 grams are produced in the pale yellow Jilin of color, and water washes the silt on surface, drops into then and keeps 10 minutes in the boiling water, is cooled to 20 ℃, soaks 3 days.
B, use hollander break into pulpous state with the genseng of rehydration deliquescing, add adding water to 2000 grams.
C, in above-mentioned genseng slurries, add Mel 400 grams, make the ginseng, honey mash, add water 9600 grams then.
D, the step that makes progress add adds white sugar 1800 grams in the ginseng, honey mash that makes behind the water.
E, in the ginseng, honey mash that adds sugar, add wine yeast 18 grams, 20 ℃ of leavening temperatures, the fermentation fate is 12 days.
Residual sugar content in the complex ferment wine with dregs that obtains after f, the check fermentation, residual sugar content 3.6g/L.
G, the complex ferment wine with dregs is filtered, remove residue wherein.
H, the ginseng dry white wine that will remove residue are under 18 ℃ of conditions in temperature, after-ripening 15 days.
I, the ginseng dry white wine that secondary fermentation is finished are allocated, and the alcoholic strength in the wine of allotment back is 11%, and pol is 3.8g/L, and acidity is 4.2g/L.
J, ginseng dry white wine is carried out essence filter, add gelatin and tannin in wine, gelatin and tannin can be in conjunction with generating infusible precipitate, thereby will sink dregs absorption back in the wine.
K, ginseng dry white wine is carried out sterilization, sterilization temperature is 80 ℃, and the time is 30min.
Embodiment 2:
A, select no worm-eaten and go mouldy, individual complete, genseng 600 grams are produced in the pale yellow Jilin of color, and water washes the silt on surface, drops into then and keeps 10 minutes in the boiling water, is cooled to 20 ℃, soaks 3 days.
B, use hollander break into pulpous state with the genseng of rehydration deliquescing, add adding water to 1800 grams.
C, in above-mentioned genseng slurries, add Mel 360 grams, make the ginseng, honey mash, add water 9720 grams then.
D, the step that makes progress add adds white sugar 1900 grams in the ginseng, honey mash that makes behind the water.
E, in the ginseng, honey mash that adds sugar, add wine yeast 22 grams, 20 ℃ of leavening temperatures, the fermentation fate is 14 days.
Residual sugar content in the complex ferment wine with dregs that obtains after f, the check fermentation, residual sugar content 3.2g/L.
G, the complex ferment wine with dregs is filtered, remove residue wherein.
H, the ginseng dry white wine that will remove residue are under 20 ℃ of conditions in temperature, after-ripening 13 days.
I, the ginseng dry white wine that secondary fermentation is finished are allocated, and the alcoholic strength in the wine of allotment back is 13%, and pol is 3.4g/L, and acidity is 4.0g/L.
J, ginseng dry white wine is carried out essence filter, add gelatin and tannin in wine, gelatin and tannin can be in conjunction with generating infusible precipitate, thereby will sink dregs absorption back in the wine.
K, ginseng dry white wine is carried out sterilization, sterilization temperature is 80 ℃, and the time is 30min.
Embodiment 3:
A, select no worm-eaten and go mouldy, individual complete, genseng 600 grams are produced in the pale yellow Jilin of color, and water washes the silt on surface, drops into then and keeps 8 minutes in the boiling water, is cooled to 20 ℃, soaks 4 days.
B, use hollander break into pulpous state with the genseng of rehydration deliquescing, add adding water to 2400 grams.
C, in above-mentioned genseng slurries, add Mel 240 grams, make the ginseng, honey mash, add water 8000 grams then.
D, the step that makes progress add adds white sugar 1600 grams in the ginseng, honey mash that makes behind the water.
E, in the ginseng, honey mash that adds sugar, add wine yeast 16 grams, 20 ℃ of leavening temperatures, the fermentation fate is 13 days.
Residual sugar content in the complex ferment wine with dregs that obtains after f, the check fermentation, residual sugar content 3.5g/L.
G, the complex ferment wine with dregs is filtered, remove residue wherein.
H, the ginseng dry white wine that will remove residue are under 19 ℃ of conditions in temperature, after-ripening 15 days.
I, the ginseng dry white wine that secondary fermentation is finished are allocated, and the alcoholic strength in the wine of allotment back is 10%, and pol is 3.7g/L, and acidity is 4.1g/L.
J, ginseng dry white wine is carried out essence filter, add gelatin and tannin in wine, gelatin and tannin can be in conjunction with generating infusible precipitate, thereby will sink dregs absorption back in the wine.
K, ginseng dry white wine is carried out sterilization, sterilization temperature is 80 ℃, and the time is 30min.
Concentrations of nutrient sees Table 1 after testing in the ginseng dry white wine, and detection method is well known to those skilled in the art,
The nutrition content of table 1 ginseng dry white wine and other drinks
Can see by experimental data, VITMAIN B1 in the ginseng dry white wine provided by the invention, Wei ShengsuB2, saponin content are abundant, 60～120 times of VITMAIN B1 content the chances are rice wine, 150～300 times of common white spirit, 3～12 times of raisin liquor, 70～130 times of simple genseng soaking wine; 80～220 times of Wei ShengsuB2 content the chances are rice wine, 300～700 times of common white spirit, 2～18 times of raisin liquor, 50～130 times of simple genseng soaking wine; Saponin content the chances are simple genseng steeps in wine 17～20 times.
The process of the present invention's fermentation has increased the leaching of genseng beneficiating ingredient greatly, yeast is except being converted into alcohols material with carbohydrate, also synthetic vitamin B group, increased the nutritive value of product, and pol is lower, suitable all kinds of drunk by people, be easy to absorption of human body, be nutritious health drink.
More than ginseng dry white wine provided by the present invention and complete processing thereof are described in detail.Used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (18)
1. a ginseng dry white wine is characterized in that, raw material comprises following components by weight proportion: genseng: honey: sugar: water=2～5: 1～3: 7～12: 45～65.
2. ginseng dry white wine according to claim 1 is characterized in that, raw material comprises following components by weight proportion: genseng: honey: sugar: water=3: 2: 9: 55.
3. ginseng dry white wine according to claim 1 and 2 is characterized in that, described sugar is white sugar.
4. the complete processing of a ginseng dry white wine is characterized in that, technical process comprises:
A, screening and cleaning genseng;
B, with genseng making beating, add water then;
C, interpolation honey are made the ginseng, honey mash, add water again;
D, upwards the step adds in the ginseng, honey mash behind the water and adds sugar;
E, in the ginseng, honey mash that adds sugar, add starter, temperature controlled fermentation;
Residual sugar content in the complex ferment wine with dregs that obtains after f, the check fermentation;
G, remove the residue in the complex ferment wine with dregs;
H, the complex ferment wine with dregs that will remove residue carry out secondary fermentation;
I, the ginseng dry white wine that obtains is finished in secondary fermentation allocated;
J, ginseng dry white wine is carried out essence filter;
K, ginseng dry white wine is carried out sterilization.
5. complete processing according to claim 4 is characterized in that, genseng cleans in the input boiling water of back and kept 8 minutes～10 minutes among the described step a, and soaked 3 days～4 days the cooling back.
6. complete processing according to claim 4 is characterized in that, the weight that adds water among the described step b is 6～9: 2～5 with the ratio of the weight of genseng.
7. complete processing according to claim 6 is characterized in that, the weight that adds water among the described step b is 7: 3 with the ratio of the weight of genseng.
8. complete processing according to claim 4 is characterized in that, the weight that honey adds among the described step c is 1～3: 2～5 with the ratio of the weight of genseng, and the weight that water adds is 3 times～5 times of the ginseng, honey mash weight that makes.
9. complete processing according to claim 8 is characterized in that, the weight that honey adds among the described step c is 2: 3 with the ratio of the weight of genseng, and the weight that water adds is 4 times of the ginseng, honey mash weight that makes.
10. complete processing according to claim 4 is characterized in that, described steps d is added sugar for adding white sugar, and addition is 10%～20% of the prepared ginseng, honey mash of a step c weight.
11. complete processing according to claim 10 is characterized in that, described steps d is added sugar for adding white sugar, and addition is 15% of the prepared ginseng, honey mash of a step c weight.
12. complete processing according to claim 4 is characterized in that, the starter among the described step e is a wine yeast, and consumption is 1.3 ‰～1.6 ‰ of the prepared ginseng, honey mash of steps d.
13. complete processing according to claim 12 is characterized in that, the starter among the described step e is a wine yeast, and consumption is 1.5 ‰ of the prepared ginseng, honey mash of a steps d weight.
14. complete processing according to claim 12 is characterized in that, the temperature of described temperature controlled fermentation is 18 ℃～22 ℃, and the fermentation fate is 10 days～15 days.
15. complete processing according to claim 4 is characterized in that, during residual sugar content among the described step f≤4g/L, stops fermentation.
16. complete processing according to claim 4 is characterized in that, the temperature of the secondary fermentation among the described step h is controlled at 17 ℃～20 ℃, and fate is 14 days～16 days.
17. complete processing according to claim 4 is characterized in that, is 3%～20% to ginseng dry white wine allotment to alcoholic strength wherein in the described step I, pol≤4g/L, acidity≤4.5g/L.
18. complete processing according to claim 4 is characterized in that, among the described step k, sterilization temperature is 80 ℃～90 ℃, time 15min～40min.
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Cited By (7)
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| CN102115709A (en) * | 2010-12-20 | 2011-07-06 | 赵子光 | Ginseng liquid |
| CN103622125A (en) * | 2013-12-19 | 2014-03-12 | 丁政然 | Ginseng drink and preparation method thereof |
| CN103725467A (en) * | 2014-01-07 | 2014-04-16 | 威海环翠楼红参科技有限公司 | Preparation method of ginseng red wine |
| CN104130890A (en) * | 2014-08-08 | 2014-11-05 | 丁政然 | Ginseng beer and preparation method thereof |
| CN105661241A (en) * | 2016-03-23 | 2016-06-15 | 抚松县飓峰参业有限公司 | Beverage containing radix ginseng rubra liquid and production method of beverage |
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| CN112195085A (en) * | 2020-11-23 | 2021-01-08 | 白山蜂收蜂制品科技开发有限公司 | Ginseng fermented wine and vinegar and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1007357B (en) * | 1985-07-19 | 1990-03-28 | 北京市食品研究所 | Production of fermented honey wines |
| CN1088471C (en) * | 1999-01-12 | 2002-07-31 | 陈远德 | Red hydromel |
| CN101362996B (en) * | 2008-09-28 | 2011-04-13 | 华中农业大学 | Method for producing honey wine |
| CN101531961B (en) * | 2009-04-13 | 2012-11-07 | 长春霖禾食品有限公司 | Fermented ginseng wine and brewing technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102115709A (en) * | 2010-12-20 | 2011-07-06 | 赵子光 | Ginseng liquid |
| CN103622125A (en) * | 2013-12-19 | 2014-03-12 | 丁政然 | Ginseng drink and preparation method thereof |
| CN103622125B (en) * | 2013-12-19 | 2015-11-11 | 丁政然 | A kind of ginseng drink and preparation method thereof |
| CN103725467A (en) * | 2014-01-07 | 2014-04-16 | 威海环翠楼红参科技有限公司 | Preparation method of ginseng red wine |
| CN104130890A (en) * | 2014-08-08 | 2014-11-05 | 丁政然 | Ginseng beer and preparation method thereof |
| CN104130890B (en) * | 2014-08-08 | 2015-08-26 | 丁政然 | A kind of people's ginseng beer and preparation method thereof |
| CN105661241A (en) * | 2016-03-23 | 2016-06-15 | 抚松县飓峰参业有限公司 | Beverage containing radix ginseng rubra liquid and production method of beverage |
| CN108893429A (en) * | 2018-07-18 | 2018-11-27 | 山西龙盘微生物科技有限公司 | A kind of composite flora and preparation method for daily use chemicals cleaning product harmless treatment |
| CN112195085A (en) * | 2020-11-23 | 2021-01-08 | 白山蜂收蜂制品科技开发有限公司 | Ginseng fermented wine and vinegar and preparation method thereof |
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Application publication date: 20101103 Assignee: Baishan Linhai Xueyuan Winery Co.,Ltd. Assignor: Ding Zhengran Contract record no.: 2017220000005 Denomination of invention: Ginseng dry white wine and processing technique thereof Granted publication date: 20130123 License type: Common License Record date: 20170831 |
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Effective date of registration: 20231110 Address after: 134500 Comprehensive Service Building for Small and Medium Enterprise Entrepreneurship Park in Fusong Industrial Park, Baishan City, Jilin Province Patentee after: Changbai Mountain Resources and Health Research Institute of Jilin University (Fusong Changbai Mountain Resources and Health Research Institute) Address before: No. 1, Quanyang Town, Fusong County, Jilin Province, 134500 Patentee before: Ding Zhengran |