CN103393196A - Low alcohol ginseng beverage and production method thereof - Google Patents
Low alcohol ginseng beverage and production method thereof Download PDFInfo
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Abstract
The invention relates to a low alcohol ginseng beverage and a production method thereof, and belongs to food processing technology. The production method comprises the following steps: washing and cutting thawed dry ginseng to a certain granularity; adding rice milk in a certain proportion; and uniformly mixing for low temperature sectional fermentation, separating filtration, refrigeration and maturity, refined filtration, mixing, degerming and quality optimizing treatment to prepare the low alcohol beverage. The product extracts and maintains natural nutritional components in ginseng, is slightly amber-colored and bright and glossy, and has special fragrance and flavor. According to the invention, the application range of ginseng is expanded, and the product can be directly drunk. The production process is mild in condition and free from pollution, waste residue, waste steam and harmful substances. No chemical reagents are used, so that the product is safe to eat.
Description
Technical field
The invention belongs to foods processing technique.
Background technology
Ginseng is Araliaceae, herbaceos perennial.The general said root that refers to plant is traditional rare medicinal herbs.The property flat, sweet, the micro-hardship of flavor, tepor.Return spleen, lung channel.Traditional chinese medicine is thought and is reinforced vital energy, and reinforces the spleen to benefit the lung, promote the production of body fluid to quench thirst, and the intelligence development of calming the nerves.Cure mainly that internal lesion caused by overexertion is deficient, burnout, forgetful, the card such as have a delicate constitution.Modern medicine study shows to have to be regulated nervous function, improve body resistance, strengthens the effects such as memory, cardiac stimulant, anti-shock function.In the business application of industrialization, scale, the ginseng scope of application only limits to pharmaceutical sector.China's useful soaking in Chinese liquor ginseng among the people or with ginseng Baoshang etc., but in Applications in Food Industry without the relevant laws and regulations support.Therefore, 2012 No. 17 file approval of health ministry (artificial growth) is new resource food, and the application for ginseng in food provides legal basis and policy support.China is ginseng Production and consumption big country in the world, and the cultivated area maximum accounts for the over half of world's cultivation gross area, and output accounts for 70% of Gross World Product, occupies first of the world.Jilin Province is the main producing region of China's ginseng, Changbaishan area especially, and the cultivated area of ginseng, per unit area yield, total output all occupy first place in the world.4000 tons of left and right of Ginseng In Jilin Province year finished product, account for 70% left and right of national output.At present the processing of Panax ginseng product more than 95%, belong to raw material level product, be mainly to utilize ginseng to be processed into sun-dried ginseng, red ginseng, sugared ginseng directly to be used as medicine as crude drug, or be used to extracting ginsenoside, panaxan's raw material.Only have only a few panax ginseng fruit flavor beverage to emerge.The powder of cracking rice be separatedly in the highed milled rice process crack rice, the mixture of the accessory substance such as ground rice, its chief component composition is aleurone, embryo and granule endosperm.Approximately 1.95 hundred million tons of the average annual output of China's paddy, account for 40% of national total output of grain.Along with the raising of consumer to the precision of rice requirement, the accessory substance that produces in the paddy intensive processing as the powder of cracking rice, rice bran etc. also at increasing year by year, the output of powder of wherein cracking rice is about 10%～15% of rice yield, most as feed, economic worth is only 1/3～1/2 of rice, not only added value is low, and has caused the significant wastage of paddy resource, does not meet the national food safety policy.Utilize ginseng and crack rice and produce the liquid low pure food of ginseng and can take full advantage of the agricultural product accessory substance, also can give full play to the effect of middle starch as the culture propagation carbon source of cracking rice, appropriate rice bran-fiber and tannin is provided simultaneously, promotes clarification and the quality improving of low-alcohol drink.Not only have higher economic benefit, also have great social benefit, fill up ginseng food liquid blank on present China market.
Drink refers to take water as base stock, by different formulas and fabrication process out, and the liquid food of directly drinking for people.By alcohol content, generally drink can be divided into to spirituosity type and alcohol-free type.Alcohol-free type drink refers to that alcohol content, less than 0.5% (v/v), to supplement the supping of body water as main purpose, claims again soft drink.Alcohol type drink confession under directions people drink and ethanol (alcohol) content at the supping of 0.5%-65% (v/v), comprise various fermented wine, Spirit and assembled alcoholic drinks.Appropriate potable spirit content has functions of relaxing muscles and tendons and promoting lower than 5% drink, drinks in a large number for a long time high alcohol drink (as white wine) and can bring out the diseases such as cardiovascular disease, encephalatrophy, toxic hepatitis, fatty liver, cirrhosis, gonad function infringement.By the product nutritional properties, drink can be divided into to common drink and functional beverage.Functional beverage refers to by adjusting composition and the content ratio of natural nutrient in drink, to adapt to the drink of some special population nutritional need.Present Chinese drink market has become one of market with fastest developing speed in the Chinese food industry, and is annual with 16% amplification fast development.And the health drink that drink with function extensively gets consumer reception especially.
Summary of the invention
The invention provides a kind of ginseng low-alcohol drink and production method thereof, realize the ginseng higher value application.
The technical scheme that the present invention takes is that it is to be obtained by the raw material of following mass percent and preparation method:
Drying sun-dried ginseng or the dry ginseng's chip 3～6% of plantation ginseng;
Broken rice meal 3～8%, contain 90～95% broken rice, 5 ~ 10% rice brans;
High activity brewer's dried yeast (meeting the QB2047 quality requirement) 0.5～2%;
Pure water 84～93.5%;
(1) pretreatment of raw material
By the formula requirement, accurately take the drying sun-dried ginseng of plantation ginseng, the quick shower of room temperature current downflow water, then under room temperature, soak, amount of water is dry ginseng's 1-2 volume mass times, after maceration, ginseng material water is passed through to fiberizer jointly, obtaining granularity is 20 purpose slurries, is placed in 105 ℃～110 ℃, wet heat sterilization and the softening 8～12min of processing, then under cleaning condition, be cooled to 35～40 ℃ standby;
By formula requirements, accurately take broken rice meal by material water quality volume ratio 1: (3～5) add pure water furnishing powder breast in 105～110 ℃, wet heat sterilization and softening processing 15～20min, then under cleaning condition, be cooled to 25～35 ℃ standby;
(2) allotment and stepwise fermentation
The sun-dried ginseng that plantation ginseng after step () is processed is drying or dry ginseng's chip, broken rice meal mix with high activity brewer's dried yeast, pure water, be placed in 32～34 ℃ of condition bottom fermentation 24～48h, changing 19～22 ℃ of condition after-ripening over to processed 8～10 days again, take the karusen quality as benchmark, add the dry red matrimony vine of 2-3%, red matrimony vine adds this drying after following processing: dry red matrimony vine adds the boiling pure water in mass ratio at 1: 1, add after being cooled to 20 ℃ after grinding; Then continue to place 2～5 days, until solid sinks fully, the reaction system surface is tranquil, without γ-ray emission, the supernatant of beautiful clear occurs;
(3) screenings separation, centrifugation, freezing maturation and fine filtering
After clarified supernatant appears in the low temperature stepwise fermentation, carry out shaking screen and divide the removal slag charge, compass screen surface aperture 0.5～1mm during screening, the first filtrate 3500～4000r/min that obtains, the further centrifugation of 10～15min remove after fine impurity freezing 4～6 days in-2～-5 ℃, and fine filtering under-2～-5 ℃ of conditions, obtaining can be all by the supernatant liquid of 0.5～2 μ m aperture sieve;
(4) allotment and the optimization process of integrated quality low temperature
The supernatant liquid that step (three) is obtained according to the commercially produced product type need to adjust its sugar content, acidity and main body odor type by 0.2～0.5 μ m aperture sieve aseptic filtration after sealing, asepticly be stored under 5～10 ℃ of conditions 90～100 days, carry out the optimization process of product integrated quality, make its color reach optimum state, obtain the ginseng low-alcohol drink of ethanol content 0.5～2%(v/v).
Product ginseng low-alcohol drink ethanol content of the present invention is not more than 2%, is rich in the bioactive ingredients such as saponin(e, polysaccharide, meeting people to containing the demand while of alcohol drink, provides health care.Research shows that the ginseng low-alcohol drink has the health cares such as softening blood vessel, antithrombotic, cardiac stimulant, is the health type drink with function that mouthfeel is good.There are no scientific achievement report and industrialization product, emerge.
The ginseng low-alcohol drink of producing by the inventive method after testing contains amino acid and B family vitamin in needed by human body 18, and ethanol content is not more than 2%.The present invention adopts the technology such as stepwise fermentation, freezing maturation and the optimization process of integrated quality low temperature to prepare the ginseng low-alcohol drink, changed the traditional single medicinal consumption pattern of ginseng, process technology with gentleness keeps natural nutrient component in ginseng to greatest extent, and give the organoleptic quality of product fine, take full advantage of simultaneously the accessory substance that produces in Processing Farm Produce, reduce the wasting of resources.The inventive method have low consumption, pollution-free, without generation of waste materials, the advantage such as easy to operate.
The specific embodiment
Embodiment 1
It is to be obtained by the raw material of following mass percent and preparation method:
Drying sun-dried ginseng or the dry ginseng's chip 3% of plantation ginseng,
Broken rice meal 3%, contain 95% broken rice, 5% rice bran,
High activity brewer's dried yeast (meeting the QB2047 quality requirement) 0.5%,
Pure water 93.5%.
(1) pretreatment of raw material
By the formula requirement, accurately claim to plant to get to plant the drying quick shower of sun-dried ginseng room temperature current downflow water of ginseng, remove floating dust, silt, then under room temperature, soak, amount of water is dry ginseng's 1 volume mass times, after maceration, ginseng material water is passed through to fiberizer jointly, obtain granularity and be 20 purpose slurries and be placed in 105 ℃, wet heat sterilization and the softening 12min of processing, then under cleaning condition, be cooled to 35 ℃ standby;
By formula requirements, accurately take broken rice meal, by material water quality volume ratio 1: 3(g/ml) add pure water furnishing powder breast in 105 ℃, wet heat sterilization and softening processing 20min, then under cleaning condition, be cooled to 35 ℃ standby;
(2) allotment and stepwise fermentation
The sun-dried ginseng that plantation ginseng after step () is processed is drying or dry ginseng's chip, broken rice meal mix with high activity brewer's dried yeast, pure water, be placed in 32 ℃ of condition bottom fermentation 48h, changing 19 ℃ of condition after-ripening over to processed 8 days again, take the karusen quality as benchmark, add 2% dry red matrimony vine, red matrimony vine adds this drying after following processing: dry red matrimony vine adds the boiling pure water in mass ratio at 1: 1, add after being cooled to 20 ℃ after grinding; Then continue to place 2 days, until solid sinks fully, the reaction system surface is tranquil, without γ-ray emission, the supernatant of beautiful clear occurs;
(3) screenings separation, centrifugation, freezing maturation and fine filtering
After clarified supernatant appears in the low temperature stepwise fermentation, carry out shaking screen and divide the removal slag charge, compass screen surface aperture 0.5mm during screening.The first filtrate 3500r/min that obtains, the further centrifugation of 15min remove after fine impurity in-2 ℃ freezing 6 days, and fine filtering under-2 ℃ of conditions, obtaining can be all by the supernatant liquid of 0.5 μ m aperture sieve;
(4) allotment and the optimization process of integrated quality low temperature
The supernatant liquid that step (three) is obtained can according to the commercially produced product type need to adjust its sugar content, acidity and main body odor type by 0.2 μ m aperture sieve aseptic filtration after sealing, aseptic lower 100 days of 5 ℃ of conditions that are stored in, carry out the optimization process of product integrated quality, make its color reach optimum state, obtain ethanol content 0.5%(v/v) low-alcohol drink, product presents glossy light amber, mouthfeel is submissive, has special fragrance.Product contains several amino acids and B family vitamin.
Embodiment 2:
It is to be obtained by the raw material of following mass percent and preparation method:
Drying sun-dried ginseng or the dry ginseng's chip 6% of plantation ginseng,
Broken rice meal 8%, contain 90% broken rice, 10% rice bran,
High activity brewer's dried yeast (meeting the QB2047 quality requirement) 2%,
Pure water 84%;
(1) pretreatment of raw material
By the formula requirement, accurately take the drying quick shower of sun-dried ginseng room temperature current downflow water of plantation ginseng, remove floating dust, silt, then under room temperature, soak, amount of water is 2 times of dry ginseng's volume mass, after maceration, ginseng material water is passed through to fiberizer jointly, obtaining granularity is 20 purpose slurries, is placed in 110 ℃, wet heat sterilization and the softening 8min of processing, then under cleaning condition, be cooled to 40 ℃ standby;
By formula requirements, accurately take broken rice meal by material water quality volume ratio 1: 5(g/ml) add pure water furnishing powder breast in 110 ℃, wet heat sterilization and softening processing 20min, then under cleaning condition, be cooled to 30 ℃ standby;
(2) allotment and stepwise fermentation
The sun-dried ginseng that plantation ginseng after step () is processed is drying or dry ginseng's chip, broken rice meal mix with high activity brewer's dried yeast, pure water, be placed in 34 ℃ of condition bottom fermentation 24h, changing 22 ℃ of condition after-ripening over to processed 10 days again, take the karusen quality as benchmark, add 3% dry red matrimony vine, red matrimony vine adds this drying after following processing: dry red matrimony vine adds the boiling pure water in mass ratio at 1: 1, add after being cooled to 20 ℃ after grinding; Then continue to place 5 days, until solid sinks fully, the reaction system surface is tranquil, without γ-ray emission, the supernatant of beautiful clear occurs;
(3) screenings separation, centrifugation, freezing maturation and fine filtering
After clarified supernatant appears in the low temperature stepwise fermentation, carry out shaking screen and divide the removal slag charge, compass screen surface aperture 1mm during screening.The first filtrate 4000r/min that obtains, the further centrifugation of 15min remove after fine impurity in-5 ℃ freezing 4 days, and fine filtering under-5 ℃ of conditions, obtaining can be all by the supernatant liquid of 2 μ m aperture sieve;
(4) allotment and the optimization process of integrated quality low temperature
The supernatant liquid that step (three) is obtained according to the commercially produced product type need to adjust its sugar content, acidity and main body odor type by 0.5 μ m aperture sieve aseptic filtration after sealing, aseptic lower 90 days of 10 ℃ of conditions that are stored in, carry out the optimization process of product integrated quality, make its color reach optimum state, obtain ethanol content 2%(v/v) low-alcohol drink, product presents glossy light amber, mouthfeel is submissive, has special fragrance.Product is rich in several amino acids and B family vitamin.
Embodiment 3:
It is to be obtained by the raw material of following mass percent and preparation method:
Drying sun-dried ginseng or the dry ginseng's chip 5% of plantation ginseng,
Broken rice meal 6%, contain 92.5% broken rice, 7.5% rice bran,
High activity brewer's dried yeast (meeting the QB2047 quality requirement) 1%,
Pure water 88%.
(1) the softening pretreatment of raw material high pressure
By the drying quick shower of sun-dried ginseng room temperature current downflow water of plantation ginseng that accurately takes of formula requirement, remove floating dust, silt, then under room temperature, soak, amount of water is dry ginseng's 1.5 times of volume mass, after maceration, ginseng material water is passed through to fiberizer jointly, obtain granularity and be 20 purpose slurries and be placed in 107 ℃, wet heat sterilization and the softening 10min of processing, then under cleaning condition, be cooled to 37 ℃ standby.
By formula requirements, accurately take broken rice meal by material water quality volume ratio 1: 4(g/ml) add pure water furnishing powder breast in 105 ℃, wet heat sterilization and softening processing 15min, then under cleaning condition, be cooled to 25 ℃ standby;
(2) allotment and stepwise fermentation
The sun-dried ginseng that plantation ginseng after step () is processed is drying or dry ginseng's chip, broken rice meal mix with high activity brewer's dried yeast, pure water, be placed in 33 ℃ of condition bottom fermentation 36h, changing 20 ℃ of condition after-ripening over to processed 9 days again, take the karusen quality as benchmark, add 2.5% dry red matrimony vine, red matrimony vine adds this drying after following processing: dry red matrimony vine adds the boiling pure water in mass ratio at 1: 1, add after being cooled to 20 ℃ after grinding; Then continue to place 3 days, until solid sinks fully, the reaction system surface is tranquil, without γ-ray emission, the supernatant of beautiful clear occurs; Then continue to place 3 days, until solid sinks fully, the reaction system surface is tranquil, without γ-ray emission, the supernatant of beautiful clear occurs;
(3) screenings separation, centrifugation, freezing maturation and fine filtering
After clarified supernatant appears in the low temperature stepwise fermentation, carry out shaking screen and divide the removal slag charge, compass screen surface aperture 0.75mm during screening.The first filtrate 3750r/min that obtains, the further centrifugation of 12.5min remove after fine impurity in-3.5 ℃ freezing 5 days, and fine filtering under-3.5 ℃ of conditions, obtaining can be all by the supernatant liquid of 0.75 μ m aperture sieve;
(4) allotment and the optimization process of integrated quality low temperature
The supernatant liquid that step (three) is obtained according to the commercially produced product type need to adjust its sugar content, acidity and main body odor type by 0.3 μ m aperture sieve aseptic filtration after sealing, aseptic lower 95 days of 7 ℃ of conditions that are stored in, carry out the optimization process of product integrated quality, make its color reach optimum state, obtain ethanol content 1.5%(v/v) low-alcohol drink, product presents glossy light amber, mouthfeel is submissive, has special fragrance.Product is rich in several amino acids and B family vitamin.
Embodiment 4:
It is to be obtained by the raw material of following mass percent and preparation method:
Drying sun-dried ginseng or the dry ginseng's chip 6% of plantation ginseng,
Broken rice meal 3%, contain 93% broken rice, 7% rice bran,
High activity brewer's dried yeast (meeting the QB2047 quality requirement) 1.5%,
Pure water 89.5%.
(1) pretreatment of raw material
The drying quick shower of sun-dried ginseng room temperature current downflow water of plantation ginseng, remove floating dust, silt, then under room temperature, soak, amount of water is dry ginseng's 2 times of volume mass, after maceration, ginseng material water is passed through to fiberizer jointly, obtain granularity and be 20 purpose slurries and be placed in 105 ℃, wet heat sterilization and the softening 12min of processing, then under cleaning condition, be cooled to 38 ℃ standby.
By formula requirements, accurately take broken rice meal, by material water quality volume ratio 1: 3(g/ml) add pure water furnishing powder breast in 110 ℃, wet heat sterilization and softening processing 15min, then under cleaning condition, be cooled to 30 ℃ standby;
(2) allotment and stepwise fermentation
Dried thin mushroom after step () is processed or dried thin mushroom chip, broken rice meal are mixed with high activity brewer's dried yeast, pure water, be placed in 34 ℃ of condition bottom fermentation 30h, changing 22 ℃ of condition after-ripening over to processed 8 days again, take the karusen quality as benchmark, add 3% dry red matrimony vine, red matrimony vine adds this drying after following processing: dry red matrimony vine adds the boiling pure water in mass ratio at 1: 1, add after being cooled to 20 ℃ after grinding; Then continue to place 4 days, until solid sinks fully, the reaction system surface is tranquil, without γ-ray emission, the supernatant of beautiful clear occurs;
(3) screenings separation, centrifugation, freezing maturation and fine filtering
After clarified supernatant appears in the low temperature stepwise fermentation, carry out shaking screen and divide the removal slag charge, compass screen surface aperture 1mm during screening.The first filtrate 4000r/min that obtains, the further centrifugation of 12min remove after fine impurity in-4 ℃ freezing 4 days, and fine filtering under-4 ℃ of conditions, obtaining can be all by the supernatant liquid of 1.5 μ m aperture sieve;
(4) allotment and the optimization process of integrated quality low temperature
The supernatant liquid that step (three) is obtained can according to the commercially produced product type need to adjust its sugar content, acidity and main body odor type by 0.4 μ m aperture sieve aseptic filtration after sealing, aseptic lower 95 days of 8 ℃ of conditions that are stored in, carry out the optimization process of product integrated quality, make its color reach optimum state, obtain ethanol content 1%(v/v) low-alcohol drink, product presents glossy light amber, mouthfeel is submissive, has special fragrance.Product is rich in multivitamin and B family vitamin.
Claims (2)
1. ginseng low-alcohol drink is characterized in that it is that raw material and preparation method by following mass percent obtains:
Drying sun-dried ginseng or the dry ginseng's chip 3～6% of plantation ginseng;
Broken rice meal 3～8%, contain 90～95% broken rice, 5 ~ 10% rice brans;
High activity brewer's dried yeast (meeting the QB2047 quality requirement) 0.5～2%;
Pure water 84～93.5%;
(1) pretreatment of raw material
By the formula requirement, accurately take the drying sun-dried ginseng of plantation ginseng, the quick shower of room temperature current downflow water, then under room temperature, soak, amount of water is dry ginseng's 1-2 volume mass times, after maceration, ginseng material water is passed through to fiberizer jointly, obtaining granularity is 20 purpose slurries, is placed in 105 ℃～110 ℃, wet heat sterilization and the softening 8～12min of processing, then under cleaning condition, be cooled to 35～40 ℃ standby;
By formula requirements, accurately take broken rice meal by material water quality volume ratio 1: (3～5) add pure water furnishing powder breast in 105～110 ℃, wet heat sterilization and softening processing 15～20min, then under cleaning condition, be cooled to 25～35 ℃ standby;
(2) allotment and stepwise fermentation
The sun-dried ginseng that plantation ginseng after step () is processed is drying or dry ginseng's chip, broken rice meal mix with high activity brewer's dried yeast, pure water, be placed in 32～34 ℃ of condition bottom fermentation 24～48h, changing 19～22 ℃ of condition after-ripening over to processed 8～10 days again, take the karusen quality as benchmark, add the dry red matrimony vine of 2-3%, red matrimony vine adds this drying after following processing: dry red matrimony vine adds the boiling pure water in mass ratio at 1: 1, add after being cooled to 20 ℃ after grinding; Then continue to place 2～5 days, until solid sinks fully, the reaction system surface is tranquil, without γ-ray emission, the supernatant of beautiful clear occurs;
(3) screenings separation, centrifugation, freezing maturation and fine filtering
After clarified supernatant appears in the low temperature stepwise fermentation, carry out shaking screen and divide the removal slag charge, compass screen surface aperture 0.5～1mm during screening, the first filtrate 3500～4000r/min that obtains, the further centrifugation of 10～15min remove after fine impurity freezing 4～6 days in-2～-5 ℃, and fine filtering under-2～-5 ℃ of conditions, obtaining can be all by the supernatant liquid of 0.5～2 μ m aperture sieve;
(4) allotment and the optimization process of integrated quality low temperature
The supernatant liquid that step (three) is obtained according to the commercially produced product type need to adjust its sugar content, acidity and main body odor type by 0.2～0.5 μ m aperture sieve aseptic filtration after sealing, asepticly be stored under 5～10 ℃ of conditions 90～100 days, carry out the optimization process of product integrated quality, make its color reach optimum state, obtain the ginseng low-alcohol drink of ethanol content 0.5～2%(v/v).
2. the production method of ginseng low-alcohol drink as claimed in claim 1 is characterized in that it comprises raw material and the step of following mass percent:
Drying sun-dried ginseng or the dry ginseng's chip 3～6% of plantation ginseng;
Broken rice meal 3～8%, contain 90～95% broken rice, 5 ~ 10% rice brans;
High activity brewer's dried yeast (meeting the QB2047 quality requirement) 0.5～2%;
Pure water 84～93.5%;
(1) pretreatment of raw material
By the formula requirement, accurately take the drying sun-dried ginseng of plantation ginseng, the quick shower of room temperature current downflow water, then under room temperature, soak, amount of water is dry ginseng's 1-2 volume mass times, after maceration, ginseng material water is passed through to fiberizer jointly, obtaining granularity is 20 purpose slurries, is placed in 105 ℃～110 ℃, wet heat sterilization and the softening 8～12min of processing, then under cleaning condition, be cooled to 35～40 ℃ standby;
By formula requirements, accurately take broken rice meal by material water quality volume ratio 1: (3～5) add pure water furnishing powder breast in 105～110 ℃, wet heat sterilization and softening processing 15～20min, then under cleaning condition, be cooled to 25～35 ℃ standby;
(2) allotment and stepwise fermentation
The sun-dried ginseng that plantation ginseng after step () is processed is drying or dry ginseng's chip, broken rice meal mix with high activity brewer's dried yeast, pure water, be placed in 32～34 ℃ of condition bottom fermentation 24～48h, changing 19～22 ℃ of condition after-ripening over to processed 8～10 days again, take the karusen quality as benchmark, add the dry red matrimony vine of 2-3%, red matrimony vine adds this drying after following processing: dry red matrimony vine adds the boiling pure water in mass ratio at 1: 1, add after being cooled to 20 ℃ after grinding; Then continue to place 2～5 days, until solid sinks fully, the reaction system surface is tranquil, without γ-ray emission, the supernatant of beautiful clear occurs;
(3) screenings separation, centrifugation, freezing maturation and fine filtering
After clarified supernatant appears in the low temperature stepwise fermentation, carry out shaking screen and divide the removal slag charge, compass screen surface aperture 0.5～1mm during screening, the first filtrate 3500～4000r/min that obtains, the further centrifugation of 10～15min remove after fine impurity freezing 4～6 days in-2～-5 ℃, and fine filtering under-2～-5 ℃ of conditions, obtaining can be all by the supernatant liquid of 0.5～2 μ m aperture sieve;
(4) allotment and the optimization process of integrated quality low temperature
The supernatant liquid that step (three) is obtained according to the commercially produced product type need to adjust its sugar content, acidity and main body odor type by 0.2～0.5 μ m aperture sieve aseptic filtration after sealing, asepticly be stored under 5～10 ℃ of conditions 90～100 days, carry out the optimization process of product integrated quality, make its color reach optimum state, obtain the ginseng low-alcohol drink of ethanol content 0.5～2%(v/v).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105519729A (en) * | 2014-10-24 | 2016-04-27 | 重庆大易科技投资有限公司 | Preparation method of ginseng tea |
| CN117422170A (en) * | 2023-10-19 | 2024-01-19 | 江苏一家园健康科技有限公司 | Sterilization process optimization method and system based on pH value control |
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| JPH0523149A (en) * | 1991-02-18 | 1993-02-02 | Meiji Milk Prod Co Ltd | Fermented beverage of medicinal ginseng extract and its production |
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| JPH0523149A (en) * | 1991-02-18 | 1993-02-02 | Meiji Milk Prod Co Ltd | Fermented beverage of medicinal ginseng extract and its production |
| CN101392219A (en) * | 2008-11-11 | 2009-03-25 | 丁政然 | Fermented wine processing technique combining ginseng and cereals |
| CN101531961A (en) * | 2009-04-13 | 2009-09-16 | 吉林省国安集团有限公司 | Fermented ginseng wine and brewing technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105519729A (en) * | 2014-10-24 | 2016-04-27 | 重庆大易科技投资有限公司 | Preparation method of ginseng tea |
| CN117422170A (en) * | 2023-10-19 | 2024-01-19 | 江苏一家园健康科技有限公司 | Sterilization process optimization method and system based on pH value control |
| CN117422170B (en) * | 2023-10-19 | 2024-04-09 | 江苏一家园健康科技有限公司 | Sterilization process optimization method and system based on pH value control |
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| CN103393196B (en) | 2014-10-15 |
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