CN103320271B - Ginseng sorghum solid-state fermented wine and its preparation method - Google Patents
Ginseng sorghum solid-state fermented wine and its preparation method Download PDFInfo
- Publication number
- CN103320271B CN103320271B CN201310301379.5A CN201310301379A CN103320271B CN 103320271 B CN103320271 B CN 103320271B CN 201310301379 A CN201310301379 A CN 201310301379A CN 103320271 B CN103320271 B CN 103320271B
- Authority
- CN
- China
- Prior art keywords
- ginseng
- fermentation
- preparation
- temperature
- deep closet
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the field of brewing technique and discloses a ginseng sorghum solid-state fermented wine and its preparation method. The preparation method provided by the invention comprises the following steps: crushing barley, pea and dry ginseng, uniformly mixing, sieving, adding water into powders to prepare a starter blank, and culturing to obtain a fermentation block starter; carrying out steaming, stacking fermentation and anaerobic fermentation on sorghum, ginseng, wheat bran and rice husk which are used as fermentation raw materials, and finally distilling to obtain the ginseng sorghum solid-state fermented wine. According to the invention, white spirit is prepared from raw materials of ginseng and sorghum by a solid-state fermentation method. By the action of Kaoliang spirit base, nutritional ingredients and fragrance of ginseng are integrated into the whole fermentation process of white spirit, total saponins of panax ginseng are kept to the maximum and are more easily absorbed by human body, other beneficial substances also can be obtained, and utilization rate of nutritive value of ginseng is effectively raised.
Description
Technical field
The present invention relates to wine-making technology field, relate to specifically a kind of ginseng Chinese sorghum solid state fermentation liquor and preparation method thereof.
Background technology
Ginseng is one of well-known " northeast Triratna ", be have won fame both at home and abroad, rare medicinal herbs that old children all knows, be called " kings of hundred grass " by people.In Shennong's Herbal, record, ginseng has the effect of " tonifying the five internal organs, peace spirit, determine soul, only palpitation with fear, except perverse trend, the happy intelligence development of improving eyesight ", " take to make light of one's life by commiting suicide for a long time and prolong life ".LI Shi-Zhen is also very praised highly ginseng in Compendium of Material Medica, thinks that it can " control all chronic diseases marked by deficiency of vital energy of male woman ".For thousands of years, in herbal medicine, ginseng is all listed in top grade.
Processing and the eating method of ginseng are all in the junior stage at present, and unrealized real deep processing, and edible crowd is limited.Ginseng nutrient is abundant, but traditional ginseng eating method has a lot of drawbacks, such as high temperature is easy to composition intrinsic ginseng to destroy, soaks and causes the nutrition of ginseng all to utilize.Drink the fermented ginseng wine making through techniques such as lixiviate, fermentation, clarifications taking ginseng as raw material and be more prone to be absorbed by the body than conventional ginseng eating method, and can reduce unnecessary waste on ginseng nutrient composition.But, current fermented ginseng wine nutritive ingredient is single, mouthfeel lack white wine due alcohol and, submissive mouthfeel, affect the Popularization And Development of fermented ginseng wine, and how to improve existing fermented ginseng wine preparation technology, make that fermented ginseng wine nutritive ingredient is various, taste flavor is pure has just become the task of top priority.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of ginseng Chinese sorghum solid state fermentation liquor and preparation method thereof, ginseng Chinese sorghum solid state fermentation wine aroma prepared by this preparation method is long, and taste is mellow, and mouthfeel delicate fragrance is long, and nutritive ingredient is various.
To achieve these goals, the invention provides following technical scheme:
A preparation method for ginseng Chinese sorghum solid state fermentation liquor, comprising:
Step 1, will barley, pea and dry ginseng mix, sieve after pulverizing, powder adds water and makes curved billet;
Step 2, curved billet obtain fermentation and use piece song after cultivating, for subsequent use;
Step 3, fresh ginseng are soaked after cleaning, and then stripping and slicing obtains ginseng piece, and the Chinese sorghum material moistening of pulverizing and add water, then adds ginseng piece, wheat bran and rice husk to stir, and obtains fermentation raw material;
Step 4, the fermentation raw material in its surface watering of tiling after food steamer circle vapour, then steam fermentation raw material 25min, takes out and be cooled to 30 DEG C;
Step 5, cooled fermentation raw material add fermentation piece song and mix and obtain wine unstrained spirits, then, with 30 DEG C of product temperature heap fermentation wine unstrained spirits, rise to 46 DEG C-48 DEG C stop to wine unstrained spirits product temperature;
Step 6, the wine unstrained spirits after heap fermentation is cooled to 30 DEG C, and in 29 DEG C of-30 DEG C of anaerobically fermenting 38d-40d;
Step 7, by the wine unstrained spirits air distillation after anaerobically fermenting, collect distillate, described distillate is ginseng Chinese sorghum solid state fermentation liquor.
Single for existing fermented ginseng wine nutritive ingredient, lack the defect of alcohol and submissive mouthfeel, the present invention carries out solid state fermentation brewing spirit by ginseng together with Chinese sorghum, optimize ginseng treatment condition, the manufacturing conditions of distiller's yeast, the treatment condition of Chinese sorghum, material moistening condition, steaming condition, spreading for cooling and lower knee part, pile up turning condition, spreading for cooling cooling conditions, fermentation condition, distillation condition etc., the nutritive ingredient and the Kaoliang spirit fragrance that have retained ginseng itself are long, taste is mellow, the characteristic that mouthfeel delicate fragrance is long, and increase vitamin B group nutritive ingredient by solid state fermentation.
The present invention, taking Chinese sorghum solid-state fermentation process as basis, rationally adds constituent of ginseng, and the alcohol producing by Chinese sorghum fermentation penetrates in ginseng tissue cell, performance solvency action, promote displacement and diffusion, be conducive to improve leaching velocity and leaching effect, reduce ginseng nutrient ingredients from lossing.And wine is the length of all medicines, it can make the efficacy of a drug reach in table outward and upper as for top, and the effect of the promoting circulation of blood medicine that makes to regulate the flow of vital energy is brought into play preferably, also can make to nourish medicine tonify without causing stagnation, by the effect of Kaoliang spirit by the efficacy exertion of ginseng to ultimate attainment.
Wherein, as preferably, barley, pea and dry ginseng's weight ratio is 6:3:1 described in step 1, and amount of water is the 36%-38% of powder cumulative volume described in step 1.
The present invention can adopt the bent cultural method of conventional piece by curved billet through upper mould, mould, the tide fire of drying in the air, big fire, after fire, support bent step and make to ferment and use piece song, comprise as preferred step 2 of the present invention:
Step 2.1, curved billet are positioned in the deep closet of 16 DEG C-20 DEG C, 35h-37h consuming time deep closet temperature is adjusted to 38 DEG C-39 DEG C, carries out upper mouldly, then open deep closet door and window and carry out hydrofuge cooling, be down to outdoor horizontal to bent room temp and relative air humidity, mould 2d-3d dries in the air;
Step 2.2, dry in the air mould after, sealing deep closet door and window enters the tide fire phase, make curved billet temperature reach 36 DEG C-38 DEG C, then respectively carry out in morning every day, evening once by opening deep closet door and window and sealing the operation steps that deep closet door and window forms, reach 45 DEG C-46 DEG C to curved billet temperature, described unlatching deep closet door and window and sealing deep closet door and window interval time are 1h-2h;
Step 2.3, regulate deep closet temperature make curved billet temperature between 43 DEG C-45 DEG C and maintain 7d-8d and enter the big fire phase, then regulate for the second time deep closet temperature to make curved billet temperature be down to 32 DEG C-33 DEG C and maintain 3d-5d and enter the rear fire phase, then regulate for the third time deep closet temperature to make curved billet temperature be down to 28 DEG C-30 DEG C and maintain 30d-40d and support bent, then shift out deep closet obtain fermentation use piece song, for subsequent use.
In preparation fermentation, with in the bent process of piece, curved billet fermentation itself can heat up, and deep closet can carry out regulating and controlling temperature and humidity by increase temperature control facility or the measure such as window.
In order to ensure the effect of fermented ginseng, the present invention soaks fresh ginseng in advance, preferably adopts the water soaking 3 days of 20 DEG C.Preferably, described in step 3, add water and be specially:
Add account for Chinese sorghum cumulative volume 50%, temperature is 80 DEG C of water, twice interpolation of moisture, adds for the first time 3/5ths water and stirs, and adds remaining water after 2h, stirs and standing 10h-12h.
Preferably, described in step 3, the weight ratio of Chinese sorghum, ginseng piece, wheat bran and rice husk is 100:3:8.24:12.36.
On food steamer, vapour is even when ensureing that fermentation raw material steams, and the present invention is preferably steamed in advance by rice husk.The steamed step of rice husk is: start the steamed 28min-32min of timing from circle vapour, airing is to no impurity taste.Round vapour of the present invention belongs to the phenomenon often occurring while steaming, and the steam that produced is become vapour post and do not interrupted from intermittent state, and this state is round vapour.
Preferably, watering amount is 5% of fermentation raw material gross weight described in step 4, preferably 60 DEG C of water temperatures.
The temperature of product described in the present invention refers in brewing process, and raw material internal temperature is 30% of Chinese sorghum and fresh ginseng gross weight as fermentation described in preferred steps 5 with the addition of piece song.
Preferably, in still-process, the alcoholic strength of described distillate is preferably 35 °.
Ginseng Chinese sorghum solid state fermentation liquor prepared by preparation method of the present invention carries out main nutrient composition detection, result shows, the prepared ginseng Chinese sorghum solid state fermentation liquor of the present invention has retained the nutritive ingredient of Radix Ginseng total saponins greatly, but also has increased vitamin B group and alcohols material.Meanwhile, ginseng Chinese sorghum solid state fermentation liquor ginseng of the present invention is fragrant and aroma is long, and taste is mellow, and mouthfeel delicate fragrance is long, is subject to the degree of recognition up to more than 96%.Thus, the present invention also provides a kind of ginseng Chinese sorghum solid state fermentation liquor that has preparation method of the present invention to prepare.Meanwhile, the ginseng Chinese sorghum solid state fermentation liquor of can the present invention preparing is former wine, carries out the blending of white wine, fruit wine etc. of the various number of degrees.
From above technical scheme, the present invention uses ginseng and Chinese sorghum to produce white wine as raw material transport solid state fermentation, by the effect of Kaoliang spirit base, the nutritive ingredient of ginseng and fragrance are mixed in the fermentation of whole white wine, retain greatly Radix Ginseng total saponins, more easily be absorbed by the body, can also obtain other benefit materials, effectively improve the utilization ratio that ginseng nutrient is worth.
Embodiment
The embodiment of the invention discloses a kind of ginseng Chinese sorghum solid state fermentation liquor and preparation method thereof.Those skilled in the art can use for reference content herein, suitably improve processing parameter and realize.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in the present invention.Product of the present invention and method are described by preferred embodiment, related personnel obviously can, not departing from content of the present invention, spirit and scope product as herein described and method is changed or suitably change and combination, realize and apply the technology of the present invention.
In the time that cultivation and fermentation of the present invention is bent with piece, the present invention do not limit the shape of curved billet own with and the form of putting in deep closet, as long as meet the routine requirement that distiller's yeast is cultivated, for example prevent that in order to ensure to ventilate curved billet is rotten and curved billet is dry and cracked, can place mat one deck wheat straw or rice straw in every layer of curved billet, can first put three layers in the upper mould stage, and slowly heat up, and can turn over Qu Yici by interval 2-3 days to the mould stage of drying in the air, and increase the curved billet number of plies according to practical situation; Also can suitably increase the curved billet number of plies and suitably turn over song in the tide fire phase, these are all requirements conventional in distiller's yeast culturing process.
In order further to understand the present invention, below in conjunction with embodiment, a kind of ginseng Chinese sorghum solid state fermentation liquor provided by the invention and preparation method thereof is elaborated.
Embodiment 1: the preparation of piece song for fermentation
Barley, pea, dry ginseng are prepared according to the weight ratio of 6:3:1, mix pulverizing, require to account for 20%～25% by the fine powder of 20 hole sizers.By the powder poach preparing, amount of water is 36%～38% of powder cumulative volume, then puts into Qu Mo and steps on into curved billet, steps on to smooth full stopping.
Upper mould: deep closet temperature is adjusted to 16 DEG C～20 DEG C, and on ground paving rice skin, curved billet is transported into deep closet and is arranged in rows, 2～3 centimetres, interval, every layer upper places wheat straw or rice straw, then places one deck knee-piece in the above, puts altogether three layers, then deep closet is sealed.Deep closet temperature can rise gradually, and after 24 hours, mould spot appears in curved billet surface, and through 35～37 hours, curved billet temperature was raised to 38 DEG C～39 DEG C, should control and heat up slowly, makes mould good.
Dry in the air mould: when curved billet temperature rises to 38 DEG C～39 DEG C, open door and window, throw off thermal insulation layer, humidity discharging cooling is identical with extraneous level, and upper and lower curved billet overturning once, space out, to control microorganism growth, makes curved billet surface drying, fixing shaping, be called dry in the air mould.Dry in the air when mould, should, at indoor generation convection current wind, not prevent that bent skin is dry and cracked.Dry in the air mould 2～3 days, turn over Qu Yici every day, bent layer is respectively by three layers of increasing to four layer and five layers.
The tide fire phase: dry in the air mould after, sealing deep closet door and window enters tide fire, makes curved billet temperature reach 36 DEG C～38 DEG C, turns over song, bent layer is by five layers of increasing to six layer, and be arranged in " product " font, and within every 1～2 day, turn over Qu Yici, door and window two envelopes two open (respectively carrying out in morning every day, evening once by opening deep closet door and window and sealing the operation steps that deep closet door and window forms) round the clock, two two of curved billet temperature fall, be raised to gradually 45 DEG C～46 DEG C through 4～5 days curved billet temperature, prepare to enter the big fire phase, curved billet increases to seven layers.
The big fire phase: open deep closet door and window and regulate curved billet temperature, keep 43 DEG C-45 DEG C and maintain 7d-8d, turn over Qu Yici every day.The big fire phase finishes, and approximately has 50%～70% curved billet maturation.
The rear fire phase: regulate deep closet temperature, curved billet is dry gradually, and temperature declines, and drops to 32 DEG C～33 DEG C and maintains 3d-5d.
Support bent: rear fiery after date, for making curved billet continue transpiring moisture, regulates deep closet temperature to make curved billet temperature be down to 28 DEG C-30 DEG C and maintain 30d-40d and support song.Support after song, knee-piece is gone out to room, pile the song heap of spacing 10-12 centimetre, i.e. fermentation piece song.
Embodiment 2: the preparation of ginseng Chinese sorghum solid state fermentation liquor
Fresh ginseng is cleaned rear immersion treatment, and water temperature 20 is spent, and soaks three days, and the fritter that then ginseng is cut into 0.1cm is for subsequent use.
Take Chinese sorghum through pulverizing in drum, with accounting for Chinese sorghum cumulative volume 50%, the water material moistening 10-12h of 80 DEG C, twice interpolation of moisture: add for the first time 3/5ths water, after adding water, to stir in time, prevent that Chinese sorghum from forming bulk, promote moisture and Chinese sorghum uniform contact, make its water suction even; After two hours, add remaining water, stir, in order to avoid Chinese sorghum is rotten, then add ginseng piece, wheat bran, the rice husk of steaming in clear soup in advance without adding a cover, stir and obtain fermentation raw material.Ginseng piece addition is 3% of Chinese sorghum weight, wheat bran addition be Chinese sorghum, ginseng gross weight 8%, rice husk addition is 12% of Chinese sorghum, ginseng gross weight, the weight ratio of Chinese sorghum, ginseng piece, wheat bran and rice husk is 100:3:8.24:12.36.Steamed rice husk, until afterwards timing of circle vapour (when the vapour that cage covers not fall apart formation vapour post), the normal pressure 28min-32min that steams in clear soup, then takes out normal temperature airing to no impurity taste.
First rice steamer bucket is added water, boiled, on double-edged fine-toothed comb, add four layers of gauze in order to avoid fermentation raw material etc. fall into the water, fermentation raw material is spread on double-edged fine-toothed comb after vapour until circle, and to watering (water accounts for fermentation raw material gross weight 5%, temperature 60 C) on fermentation raw material, steam 25 minutes, i.e. pourable normal temperature airing.
Treat that fermentation raw material is cooled to 28-30 DEG C of left and right and adds fermentation piece song prepared by embodiment 1, addition is 30% of Chinese sorghum and fresh ginseng gross weight, limit to add and mixes the stirring of bent limit, is convenient to mix, and obtains wine unstrained spirits.
By wine unstrained spirits heap fermentation, product temperature is 30 DEG C of left and right, and heap will justify, even, winter large (floorage 15-20 square metre, high 80-100 centimetre), heap in summer little (floorage 10-15 square metre, high 60-80 centimetre), rises to 46 DEG C-48 DEG C to wine unstrained spirits product temperature and stops, be generally 4～5 days, also can insert in heap with hand, in the time that the wine unstrained spirits taking out has fragrant and sweet vinosity and strong ginseng taste, get final product anaerobically fermenting.
Wine unstrained spirits is spread out and is evenly put in ventilation and makes it be cooled to 30 DEG C, then wine unstrained spirits is put in fermentation vat, while putting into fermentation vat, to push wine unstrained spirits and make wherein too much Bas Discharged, can not push too in fact and will have certain sedimentation, then high-temperature anaerobic fermentation (temperature is 29-30 DEG C) is carried out in sealing, and fermentation period is 38-40d.
Wine unstrained spirits after air distillation anaerobically fermenting, collects distillate, until alcoholic strength stops distillation while being down to 35 °, obtains ginseng Chinese sorghum solid state fermentation liquor.
Embodiment 3: nutritive ingredient detects and mouthfeel investigation
1, nutritive ingredient detects
Get two parts of the same kind fresh ginsengs (every part of 100g) of cultivating under equal conditions: getting a copy of it, to record total saponin content be about 6g;
The making ginseng solid state fermentation liquor (wherein, get a fresh ginseng part and be dried, use as the dry ginseng in the bent preparation of piece) of getting another part of employing embodiment 2 preparation methods, ginseng Chinese sorghum solid state fermentation liquor Major Nutrient material detects, and result is as follows:
Ginsenoside content is 5.8g, vitamins B
10.15g, vitamins B
20.30g.
2, mouthfeel investigation
The ginseng Chinese sorghum solid state fermentation liquor of choosing commercially available certain fermented ginseng wine and prepare according to embodiment 2 methods carries out mouthfeel investigation, random 100 of surveyees that select 20-60 age bracket evaluate, investigation result unanimously thinks that ginseng Chinese sorghum solid state fermentation wine aroma of the present invention is long, taste is mellow, and mouthfeel delicate fragrance is long, has strong ginseng perfume (or spice) concurrently simultaneously, degree of recognition 97%, and commercially available fermented ginseng wine is bitter, be difficult to swallow, degree of recognition is 72%.
From above-mentioned test-results, ginseng Chinese sorghum liquor by solid fermentation of the present invention not only has unique mouthfeel of Kaoliang spirit, also have ginseng characteristic concurrently, and in the middle of the process of fermentation, distiller's yeast is not only converted into alcohols material by glucide, can also synthesize vitamin B group, thereby increase the nutritive value of product.
In addition, the present invention is in to the detection of ginsenoside, the saponin content of ginseng Chinese sorghum liquor by solid fermentation of the present invention and ginseng soaking wine are contrasted, in product of the present invention content of ginsenoside be ginseng soaking wine 10-15 doubly, this is because product of the present invention during the fermentation, not only can retain characteristic and the nutritive ingredient of raw material, and by the effect of microorganism, its meta-bolites is abundanter, leaches composition more, therefore ginseng Chinese sorghum solid state fermentation liquor of the present invention has higher nutritive value.
The explanation of above embodiment is just for helping to understand method of the present invention and core concept thereof.It should be pointed out that for those skilled in the art, under the premise without departing from the principles 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 the claims in the present invention.
Claims (8)
1. a preparation method for ginseng Chinese sorghum solid state fermentation liquor, is characterized in that, comprising:
Step 1, will barley, pea and dry ginseng mix, sieve after pulverizing, powder adds water and makes curved billet, described barley, pea and dry ginseng's weight ratio is 6:3:1;
Step 2, curved billet obtain fermentation and use piece song after cultivating, for subsequent use;
Step 3, fresh ginseng are soaked after cleaning, then stripping and slicing obtains ginseng piece, and the Chinese sorghum material moistening of pulverizing and add water, then adds ginseng piece, wheat bran and rice husk to stir, obtain fermentation raw material, the weight ratio of described Chinese sorghum, ginseng piece, wheat bran and rice husk is 100:3:8.24:12.36;
Step 4, the fermentation raw material in its surface watering of tiling after food steamer circle vapour, then steam fermentation raw material 25min, takes out and be cooled to 30 DEG C;
Step 5, cooled fermentation raw material add fermentation piece song and mix and obtain wine unstrained spirits, then, with 30 DEG C of product temperature heap fermentation wine unstrained spirits, rise to 46 DEG C-48 DEG C stop to wine unstrained spirits product temperature;
Step 6, the wine unstrained spirits after heap fermentation is cooled to 30 DEG C, and in 29 DEG C of-30 DEG C of anaerobically fermenting 38d-40d;
Step 7, by the wine unstrained spirits air distillation after anaerobically fermenting, collect distillate, described distillate is ginseng Chinese sorghum solid state fermentation liquor.
2. preparation method according to claim 1, is characterized in that, amount of water is the 36%-38% of powder cumulative volume described in step 1.
3. preparation method according to claim 1, is characterized in that, step 2 comprises:
Step 2.1, curved billet are positioned in the deep closet of 16 DEG C-20 DEG C, 35h-37h consuming time deep closet temperature is adjusted to 38 DEG C-39 DEG C, carries out upper mouldly, then open deep closet door and window and carry out hydrofuge cooling, be down to outdoor horizontal to bent room temp and relative air humidity, mould 2d-3d dries in the air;
Step 2.2, dry in the air mould after, sealing deep closet door and window enters the tide fire phase, make curved billet temperature reach 36 DEG C-38 DEG C, then respectively carry out in morning every day, evening once by opening deep closet door and window and sealing the operation steps that deep closet door and window forms, reach 45 DEG C-46 DEG C to curved billet temperature, described unlatching deep closet door and window and sealing deep closet door and window interval time are 1h-2h;
Step 2.3, regulate deep closet temperature make curved billet temperature between 43 DEG C-45 DEG C and maintain 7d-8d and enter the big fire phase, then regulate for the second time deep closet temperature to make curved billet temperature be down to 32 DEG C-33 DEG C and maintain 3d-5d and enter the rear fire phase, then regulate for the third time deep closet temperature to make curved billet temperature be down to 28 DEG C-30 DEG C and maintain 30d-40d and support bent, then shift out deep closet obtain fermentation use piece song, for subsequent use.
4. preparation method according to claim 1, is characterized in that, the material moistening that adds water described in step 3 is specially:
Add account for Chinese sorghum cumulative volume 50%, temperature is 80 DEG C of water, twice interpolation of moisture, adds for the first time 3/5ths water and stirs, and adds remaining water after 2h, stirs and standing 10h-12h.
5. preparation method according to claim 1, is characterized in that, watering amount is 5% of fermentation raw material gross weight described in step 4.
6. preparation method according to claim 1, is characterized in that, fermentation is 30% of Chinese sorghum and fresh ginseng gross weight with the addition of piece song described in step 5.
7. preparation method according to claim 1, is characterized in that, the alcoholic strength of distillate is 35 ° described in step 7.
8. the ginseng Chinese sorghum solid state fermentation liquor that described in claim 1-7 any one prepared by preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310301379.5A CN103320271B (en) | 2013-07-17 | 2013-07-17 | Ginseng sorghum solid-state fermented wine and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310301379.5A CN103320271B (en) | 2013-07-17 | 2013-07-17 | Ginseng sorghum solid-state fermented wine and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103320271A CN103320271A (en) | 2013-09-25 |
| CN103320271B true CN103320271B (en) | 2014-10-08 |
Family
ID=49189317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310301379.5A Active CN103320271B (en) | 2013-07-17 | 2013-07-17 | Ginseng sorghum solid-state fermented wine and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103320271B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130890B (en) * | 2014-08-08 | 2015-08-26 | 丁政然 | A kind of people's ginseng beer and preparation method thereof |
| CN111876285A (en) * | 2020-09-16 | 2020-11-03 | 泸州窖龄年份酒业有限公司 | Brewing method for solid-state fermentation of multi-flavor Luzhou-flavor liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1515664A (en) * | 2003-01-01 | 2004-07-28 | 石教华 | Health-care wine and distillers' yeast for preparing said health-care wine |
| CN101508950A (en) * | 2009-03-25 | 2009-08-19 | 丁政然 | Ginseng odor type ginseng distilled liquor processing technique |
| CN102978070A (en) * | 2012-12-25 | 2013-03-20 | 广元五行天酒业有限责任公司 | Chuanminshen violaceum-ginseng wine and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8435573B2 (en) * | 2005-10-13 | 2013-05-07 | In Sung Lee | Second run ginseng wine |
| KR100847901B1 (en) * | 2008-01-07 | 2008-07-23 | (주)충북소주 | A method of distilled liquor containing wild ginseng-cultured tissue |
-
2013
- 2013-07-17 CN CN201310301379.5A patent/CN103320271B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1515664A (en) * | 2003-01-01 | 2004-07-28 | 石教华 | Health-care wine and distillers' yeast for preparing said health-care wine |
| CN101508950A (en) * | 2009-03-25 | 2009-08-19 | 丁政然 | Ginseng odor type ginseng distilled liquor processing technique |
| CN102978070A (en) * | 2012-12-25 | 2013-03-20 | 广元五行天酒业有限责任公司 | Chuanminshen violaceum-ginseng wine and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 邱树毅.酱香工艺.《生物工艺学》.化学工业出版社,2009,(第1版), * |
| 邱立友.固体白酒.《固态发酵工程原理及应用》.中国轻工业出版社,2008,(第1版), * |
| 陈月英等.曲胚.《食品加工技术》.中国农业大学出版社,2009,(第1版), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103320271A (en) | 2013-09-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
| CN104172100B (en) | A kind of functional form fermented laminaria soy sauce and brew method thereof | |
| CN104099218B (en) | Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu | |
| CN1618946A (en) | Cancer prevention health protection fermented wine | |
| CN102220209A (en) | Koji making method of liquor and liquor prepared thereby | |
| CN104783128B (en) | A kind of Citrus Steamed fish juice and preparation method thereof | |
| CN107151610B (en) | Yellow wine brewing method | |
| CN102586071A (en) | Tartary buckwheat vinegar and production method thereof | |
| CN101323824A (en) | Medical wheat yellow wine yeast and making method thereof | |
| CN105779203A (en) | Method for brewing Chinese date wine | |
| CN103146536A (en) | Method for brewing bamboo health-care wine by high concentration bamboo juice | |
| CN102220208A (en) | Technology and method for preparing pine needle corn wine by microbial fermentation | |
| CN106867865A (en) | A kind of preparation method of bletilla vinegar | |
| CN107254384B (en) | Preparation method of liqueur drug | |
| CN106987508A (en) | The brew method and brewing apparatus of a kind of blended liquor | |
| CN106350423A (en) | Preparation method of juice wine with glutinous sorghum and mulberries | |
| CN103320271B (en) | Ginseng sorghum solid-state fermented wine and its preparation method | |
| CN105296282A (en) | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos | |
| CN102220207A (en) | Process and method for making pine needle black tea yellow wine by using microorganism fermentation technique | |
| CN110564568A (en) | Preparation method of dandelion fermented wine | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN104911069A (en) | Preparation method for ginseng combined large yellow rice brewed wine and product thereof | |
| CN108624443A (en) | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin | |
| CN110878248A (en) | Preparation method and process of black bean sauce wine | |
| CN105524783A (en) | Brewing method of Japanese Peristrophe Herb health red koji wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20130925 Assignee: Baishan Linhaixueyuan Wine Co., Ltd. Assignor: Ding Zhengran Contract record no.: 2017220000005 Denomination of invention: Ginseng sorghum solid-state fermented wine and its preparation method Granted publication date: 20141008 License type: Common License Record date: 20170831 |