CN102978070A - Chuanminshen violaceum-ginseng wine and preparation method thereof - Google Patents
Chuanminshen violaceum-ginseng wine and preparation method thereof Download PDFInfo
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- CN102978070A CN102978070A CN2012105673278A CN201210567327A CN102978070A CN 102978070 A CN102978070 A CN 102978070A CN 2012105673278 A CN2012105673278 A CN 2012105673278A CN 201210567327 A CN201210567327 A CN 201210567327A CN 102978070 A CN102978070 A CN 102978070A
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Abstract
The invention discloses a Chuanminshen violaceum-ginseng wine and a preparation method thereof, belonging to the technical field of wine making and solving the problems of poorer moth feel of white wine and stimulation to the esophagus and the stomach in the prior art. The Chuanminshen violaceum and ginseng wine is characterized by comprising the components in parts by weight of 200-240 parts of Chuanminshen violaceum, 4-6 parts of ginseng, 25-35 parts of fagopyrum tararicum, 5-7 parts of broomcorn, 4-6 parts of wheat and 7-9 parts of corn. The invention also provides a preparation method of the Chuanminshen violaceum and ginseng wine. The Chuanminshen violaceum-ginseng wine disclosed by the invention has the advantages of special aroma, excellent mouth feel and no irritation to the esophagus and the stomach, and is a healthy white wine.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to the bright ginseng in a kind of river, spirit of ginseng and preparation method thereof.
Background technology
Spirits culture has a long history in China, and the kind of wine has also had the development of leap along with the progress of technology.Along with the continuous progress of society, people's living standard and quality of life improve constantly, and consumer psychology is increasingly mature, and " health drinks, pursues personalized " becomes a kind of propensity to consume gradually.Yet existing liquor mouthfeel is relatively poor, and stimulates esophagus and stomach, can not satisfy people's demand.
Summary of the invention
The object of the present invention is to provide the bright ginseng in a kind of river, spirit of ginseng and preparation method thereof, the liquor mouthfeel is relatively poor in the solution prior art, and stimulates the problem of esophagus and stomach.
To achieve these goals, technical scheme of the present invention is as follows:
The bright ginseng in a kind of river, spirit of ginseng are comprised of the component of following weight part:
200～240 parts of the bright ginsengs in river
4～6 parts of ginsengs
25～35 parts of bitter buckwheats
5～7 parts of Chinese sorghums
4～6 parts of wheats
7～9 parts of corns.
As a kind of preferred, the bright ginseng in river, spirit of ginseng are comprised of the component of following weight part: 220 parts of the bright ginsengs in river, 5 parts of ginsengs, 30 parts of bitter buckwheats, 6 parts of Chinese sorghums, 5 parts of wheats, 8 parts of corns.
Preparation method based on the bright ginseng in above-mentioned a kind of river, spirit of ginseng may further comprise the steps:
(1) with the chopping of the bright ginseng in river, extract to get extract, extract is carried out freezingly again, drying is stored, and then the bright ginseng residual residue in river is dried or dry for standby; With ginseng chopping, extract to get extract simultaneously, extract is carried out freezingly again, drying is stored, and then the ginseng residual residue is dried or dry for standby;
(2) residue with the bright ginseng in river and ginseng mixes with bitter buckwheat, Chinese sorghum, wheat, corn, soaked 30 minutes, filter, steam to medium well airing, admix distiller's yeast, sealing, 26～30 ℃ of condition bottom fermentations 70～100 days, then distillation, collect to get liquor, at last with liquor sealing and store more than 2.5 years at 0～30 ℃;
(3) in liquor, add slurry and regulate alcoholic strength to 51～53 ℃, then add the bright ginseng extract in river and ginseng extract, leave standstill to store to filter after 6 months and make product.
Further, described step (1) specifically with the bright ginseng chopping in river, adopts supercutical fluid CO
2Abstraction technique extracts, and the extract of the bright ginseng in river is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the bright ginseng residual residue in river is dried or dry for standby; With the ginseng chopping, adopt overcritical body CO simultaneously
2Abstraction technique extracts, and the extract of ginseng is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the ginseng residual residue is dried or dry for standby.
Again further, the add-on of the bright ginseng extract in river is 5mg/500ml in the described step (3), and the add-on of ginseng extract is 0.2mg/500ml.
Further, filtration specifically adopts the 0.4nm millipore filtration to filter in the described step (3).
The present invention compared with prior art has the following advantages and beneficial effect:
(1) liquor of the present invention, aroma is unique, and mouthfeel is fabulous, and does not stimulate esophagus and stomach, is a kind of health type liquor;
(2) liquor of the present invention has water white transparency, and delicate fragrance is quiet and tastefully laid out, and is pure and sweet soft, sweet ice-cold refreshing clean, naturally coordinates the happy characteristics such as freely of aftertaste;
(3) raw material of the present invention is easy to get, and average price is cheap, and preparation technology is simple, is suitable for promoting.
Embodiment
The invention will be further described below in conjunction with embodiment, and embodiments of the present invention include but not limited to the following example.
Embodiment 1
The bright ginseng in a kind of river, spirit of ginseng are comprised of the component of following weight part: river bright ginseng 220kg, ginseng 5kg, bitter buckwheat 30kg, Chinese sorghum 6kg, wheat 5kg, corn 8kg.
The preparation method is as follows:
At first, with the bright ginseng chopping in the river of 220kg, adopt supercutical fluid CO
2Abstraction technique extracts, and the extract of the bright ginseng in river is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the bright ginseng residual residue in river is dried or dry for standby; With the ginseng chopping of 5kg, adopt overcritical body CO simultaneously
2Abstraction technique extracts, and the extract of ginseng is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the ginseng residual residue is dried or dry for standby.
Then, the residue of the bright ginseng in above-mentioned river and ginseng is mixed with the bitter buckwheat of 30kg, 6kg Chinese sorghum, 5kg wheat, 8kg corn, soaked 30 minutes, filter, steam to medium well, distiller's yeast 600g is admixed in airing, sealing, 28 ℃ of condition bottom fermentations 70～100 days, then liquor is collected to get in distillation, at last with liquor sealing and store more than 2.5 years at 0～30 ℃.
At last, add slurry and regulate alcoholic strength to 51～53 ℃ in above-mentioned liquor, add the bright ginseng extract in river and ginseng extract again, be sealed in to leave standstill in the stainless steel basin and store after 6 months, filter with the 0.4nm millipore filtration, embedding makes finished product; The add-on of the bright ginseng extract in described river is 5mg/500ml, and the add-on of ginseng extract is 0.2mg/500ml.
Embodiment 2
The bright ginseng in a kind of river, spirit of ginseng are comprised of the component of following weight part: river bright ginseng 200kg, ginseng 4kg, bitter buckwheat 25kg, Chinese sorghum 5kg, wheat 4kg, corn 7kg.
The preparation method is as follows:
At first, with the bright ginseng chopping in the river of 200kg, adopt supercutical fluid CO
2Abstraction technique extracts, and the extract of the bright ginseng in river is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the bright ginseng residual residue in river is dried or dry for standby; With the ginseng chopping of 4kg, adopt overcritical body CO simultaneously
2Abstraction technique extracts, and the extract of ginseng is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the ginseng residual residue is dried or dry for standby.
Then, the residue of the bright ginseng in above-mentioned river and ginseng is mixed with the bitter buckwheat of 25kg, 5kg Chinese sorghum, 4kg wheat, 7kg corn, soaked 30 minutes, filter, steam to medium well, distiller's yeast 500g is admixed in airing, sealing, 29 ℃ of condition bottom fermentations 85 days, then liquor is collected to get in distillation, stores 3 years with the liquor sealing and at 10 ℃ at last.
At last, add slurry and regulate alcoholic strength to 52 ℃ in above-mentioned liquor, add the bright ginseng extract in river and ginseng extract again, be sealed in to leave standstill in the stainless steel basin and store after 6 months, filter with the 0.4nm millipore filtration, embedding makes finished product; The add-on of the bright ginseng extract in described river is 5mg/500ml, and the add-on of ginseng extract is 0.2mg/500ml.
Embodiment 3
The bright ginseng in a kind of river, spirit of ginseng are comprised of the component of following weight part: river bright ginseng 240kg, ginseng 6kg, bitter buckwheat 35kg, Chinese sorghum 7kg, wheat 6kg, corn 9kg.
The preparation method is as follows:
At first, with the bright ginseng chopping in the river of 240kg, adopt supercutical fluid CO
2Abstraction technique extracts, and the extract of the bright ginseng in river is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the bright ginseng residual residue in river is dried or dry for standby; With the ginseng chopping of 6kg, adopt overcritical body CO simultaneously
2Abstraction technique extracts, and the extract of ginseng is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the ginseng residual residue is dried or dry for standby.
Then, the residue of the bright ginseng in above-mentioned river and ginseng is mixed with the bitter buckwheat of 35kg, 7kg Chinese sorghum, 6kg wheat, 9kg corn, soaked 30 minutes, filter, steam to medium well, distiller's yeast 700g is admixed in airing, sealing, 27 ℃ of condition bottom fermentations 90 days, then liquor is collected to get in distillation, stores 4 years with the liquor sealing and at 21 ℃ at last.
At last, add slurry and regulate alcoholic strength to 53 ℃ in above-mentioned liquor, add the bright ginseng extract in river and ginseng extract again, be sealed in to leave standstill in the stainless steel basin and store after 6 months, filter with the 0.4nm millipore filtration, embedding makes finished product; The add-on of the bright ginseng extract in described river is 5mg/500ml, and the add-on of ginseng extract is 0.2mg/500ml.
Embodiment 4
The bright ginseng in a kind of river, spirit of ginseng are comprised of the component of following weight part: river bright ginseng 210kg, ginseng 4.5kg, bitter buckwheat 27kg, Chinese sorghum 5.5kg, wheat 4.5kg, corn 7.5kg.The preparation method is with embodiment 1.
Embodiment 5
The bright ginseng in a kind of river, spirit of ginseng are comprised of the component of following weight part: river bright ginseng 230kg, ginseng 5.5kg, bitter buckwheat 33kg, Chinese sorghum 6.5kg, wheat 5.5kg, corn 8.5kg.The preparation method is with embodiment 1.
Embodiment 6
The bright ginseng in a kind of river, spirit of ginseng are comprised of the component of following weight part: river bright ginseng 215kg, ginseng 4.7kg, bitter buckwheat 28kg, Chinese sorghum 5.8kg, wheat 4.7kg, corn 7.8kg.The preparation method is with embodiment 1.
Embodiment 7
The bright ginseng in a kind of river, spirit of ginseng are comprised of the component of following weight part: river bright ginseng 235kg, ginseng 5.8kg, bitter buckwheat 34kg, Chinese sorghum 6.8kg, wheat 5.7kg, corn 8.9kg.The preparation method is with embodiment 1.
Detection data of the present invention such as following table 1:
Table 1
| Test subject | Existing liquor | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 |
| Total acid (g/L) | 0.48 | 0.55 | 0.61 | 0.68 | 0.53 | 0.65 | 0.72 | 0.76 |
| Total ester (g/L) | 0.68 | 3.61 | 3.58 | 3.68 | 3.72 | 3.69 | 3.60 | 3.59 |
| Ethyl acetate (g/L) | 0.05 | 2.21 | 2.18 | 2.25 | 2.29 | 2.19 | 2.27 | 2.20 |
| Methyl alcohol (g/100ml) | 0.032 | 0.021 | 0.015 | 0.017 | 0.024 | 0.020 | 0.018 | 0.017 |
| Plumbous (mg/l) | ＜0.05 | ＜0.05 | ＜0.05 | ＜0.05 | ＜0.05 | ＜0.05 | ＜0.05 | ＜0.05 |
The flavor characteristic of the liquor that the present invention prepares is water white transparency, and delicate fragrance is quiet and tastefully laid out, and is pure and sweet soft, sweet ice-cold refreshing clean, naturally coordinates, and aftertaste is happy smooth; And the liquor ethyl acetate content prepared of the present invention is higher as seen from Table 1, and potato spirit content is lower, and its delicate fragrance local flavor is dense, and sweet mellow aftertaste is better.
According to the method described above, just can realize well the present invention.
Claims (6)
1. the bright ginseng in river, spirit of ginseng is characterized in that its component by following weight part forms:
200～240 parts of the bright ginsengs in river
4～6 parts of ginsengs
25～35 parts of bitter buckwheats
5～7 parts of Chinese sorghums
4～6 parts of wheats
7～9 parts of corns.
2. the bright ginseng in a kind of river according to claim 1, spirit of ginseng is characterized in that, its component by following weight part forms: 220 parts of the bright ginsengs in river, 5 parts of ginsengs, 30 parts of bitter buckwheats, 6 parts of Chinese sorghums, 5 parts of wheats, 8 parts of corns.
3. the preparation method of the bright ginseng of claim 1 or 2 described a kind of rivers, spirit of ginseng is characterized in that, may further comprise the steps:
(1) with the chopping of the bright ginseng in river, extract to get extract, extract is carried out freezingly again, drying is stored, and then the bright ginseng residual residue in river is dried or dry for standby; With ginseng chopping, extract to get extract simultaneously, extract is carried out freezingly again, drying is stored, and then the ginseng residual residue is dried or dry for standby;
(2) residue with the bright ginseng in river and ginseng mixes with bitter buckwheat, Chinese sorghum, wheat, corn, soaked 30 minutes, filter, steam to medium well airing, admix distiller's yeast, sealing, 26～30 ℃ of condition bottom fermentations 70～100 days, then distillation, collect to get liquor, at last with liquor sealing and store more than 2.5 years at 0～30 ℃;
(3) in liquor, add slurry and regulate alcoholic strength to 51～53 ℃, then add the bright ginseng extract in river and ginseng extract, leave standstill to store to filter after 6 months and make product.
4. the preparation method of the bright ginseng in a kind of river according to claim 3, spirit of ginseng is characterized in that, described step (1) specifically with the bright ginseng chopping in river, adopts supercutical fluid CO
2Abstraction technique extracts, and the extract of the bright ginseng in river is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the bright ginseng residual residue in river is dried or dry for standby; With the ginseng chopping, adopt overcritical body CO simultaneously
2Abstraction technique extracts, and the extract of ginseng is placed quick freezing under-15 ℃ the condition, and drying under reduced pressure makes lyophilized powder, and it is preserved with lower seal at 0 ℃, then the ginseng residual residue is dried or dry for standby.
5. the preparation method of the bright ginseng in a kind of river according to claim 4, spirit of ginseng is characterized in that, the add-on of the bright ginseng extract in river is 5mg/500ml in the described step (3), and the add-on of ginseng extract is 0.2mg/500ml.
6. the preparation method of the bright ginseng in a kind of river according to claim 5, spirit of ginseng is characterized in that, filtration specifically adopts the 0.4nm millipore filtration to filter in the described step (3).
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| CN201210567327.8A CN102978070B (en) | 2012-12-25 | 2012-12-25 | Chuanminshen violaceum-ginseng wine and preparation method thereof |
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Cited By (6)
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| CN103320271A (en) * | 2013-07-17 | 2013-09-25 | 丁政然 | Ginseng sorghum solid-state fermented wine and its preparation method |
| CN104277952A (en) * | 2014-10-10 | 2015-01-14 | 王怀能 | Preparation method of hami melon solid-state fermented wine |
| CN104357270A (en) * | 2014-07-23 | 2015-02-18 | 王怀能 | Solid fermentation preparation method for jujube wine |
| CN105441250A (en) * | 2015-10-29 | 2016-03-30 | 重庆市云洞酒庄（普通合伙） | Koji and preparation method thereof |
| CN105969594A (en) * | 2016-07-22 | 2016-09-28 | 敦煌酒业有限责任公司 | Composite baijiu |
| CN108841524A (en) * | 2018-06-25 | 2018-11-20 | 安徽省禾裕黄酒有限公司 | A kind of ginseng yellow rice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320271A (en) * | 2013-07-17 | 2013-09-25 | 丁政然 | Ginseng sorghum solid-state fermented wine and its preparation method |
| CN103320271B (en) * | 2013-07-17 | 2014-10-08 | 丁政然 | Ginseng sorghum solid-state fermented wine and its preparation method |
| CN104357270A (en) * | 2014-07-23 | 2015-02-18 | 王怀能 | Solid fermentation preparation method for jujube wine |
| CN104277952A (en) * | 2014-10-10 | 2015-01-14 | 王怀能 | Preparation method of hami melon solid-state fermented wine |
| CN105441250A (en) * | 2015-10-29 | 2016-03-30 | 重庆市云洞酒庄（普通合伙） | Koji and preparation method thereof |
| CN105969594A (en) * | 2016-07-22 | 2016-09-28 | 敦煌酒业有限责任公司 | Composite baijiu |
| CN105969594B (en) * | 2016-07-22 | 2019-03-29 | 敦煌酒业有限责任公司 | Composite white spirit |
| CN108841524A (en) * | 2018-06-25 | 2018-11-20 | 安徽省禾裕黄酒有限公司 | A kind of ginseng yellow rice wine |
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| CN102978070B (en) | 2014-04-16 |
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