CN104312848B - The preparation method of polyghace-seche ginseng wine and goods thereof - Google Patents
The preparation method of polyghace-seche ginseng wine and goods thereof Download PDFInfo
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Abstract
The invention discloses preparation method and the goods thereof of a kind of polyghace-seche ginseng wine, belong to the preparation field of Chinese liquor.The invention discloses the preparation method of a kind of polyghace-seche ginseng wine, including: (1) takes fresh ginseng, adds water boil, stands, and ginseng pulp is made in making beating；(2) Rhizoma Polygonati Odorati is cleaned, cook, cooling, make Rhizoma Polygonati Odorati mud；Add water, make Rhizoma Polygonati Odorati mud；(3) the Rhizoma Polygonati Odorati mud that ginseng pulp step (1) prepared is prepared with step (2) mixes, and makes polyghace-seche ginseng mixture；(4) adding saccharifying enzyme in polyghace-seche ginseng mixture, the addition of saccharifying enzyme is the 12 ‰ of polyghace-seche ginseng mixture quality, and saccharifying obtains polyghace-seche ginseng converted mash；(5) in polyghace-seche ginseng converted mash, Chinese liquor yeast, fermentation are added；(6) after fermentation, to obtain final product.Polyghace-seche ginseng wine of the present invention has the Rhizoma Polygonati Odorati of happiness and the nutrient substance of Radix Ginseng abnormal smells from the patient, Rhizoma Polygonati Odorati and Radix Ginseng to separate out, be easily absorbed by the body, simultaneously as Rhizoma Polygonati Odorati has blood sugar reducing function, diabetes patient can also drink.
Description
Technical field
The present invention relates to the preparation method of Chinese liquor, particularly relate to the preparation method of polyghace-seche ginseng wine, this
Bright further relate to polyghace-seche ginseng wine prepared by described preparation method, belong to the preparation field of Chinese liquor.
Background technology
Rhizoma Polygonati Odorati is the rhizome of a kind of liliaceous plant.Edible Rhizoma Polygonati Odorati can be quenched the thirst, moisturized, health invigorating,
Defending and fighting against diseases, relieving cough and moistening lung, have diseases such as diabetes, rheumatic arthritis, rheumatic heart diseases
Good dietary function, and Rhizoma Polygonati Odorati also has heat clearing away skin moistening, speckle dispelling, disappear the beauty functions such as senile plaque.
Rhizoma Polygonati Odorati can individually eat and can also eat by compatibility.
At present Rhizoma Polygonati Odorati many employings traditional method eats, such as Baoshang, brewed etc., causes Rhizoma Polygonati Odorati abundant
Nutritive value utilization rate is relatively low.Therefore, break through the traditional edible way of Rhizoma Polygonati Odorati, make Rhizoma Polygonati Odorati and Radix Ginseng
Nutrient substance separates out, it is easier to be absorbed by the body, and the value improving Rhizoma Polygonati Odorati and Radix Ginseng has important
Meaning.
Summary of the invention
The technical problem to be solved is to provide the preparation method of a kind of polyghace-seche ginseng wine, the party
The polyghace-seche ginseng wine that method is prepared using Rhizoma Polygonati Odorati and Radix Ginseng as primary raw material, makes the nutrient of Rhizoma Polygonati Odorati and Radix Ginseng
Matter separates out, it is easier to be absorbed by the body, and improves Rhizoma Polygonati Odorati and the nutritive value utilization rate of Radix Ginseng.
Above-mentioned technical problem to be solved by this invention is achieved through the following technical solutions:
First the present invention discloses the preparation method of a kind of polyghace-seche ginseng wine, comprises the following steps: (1)
Take fresh ginseng, add water boil, stand, making beating, make ginseng pulp；(2) Rhizoma Polygonati Odorati is cleaned, steam
Ripe, cooling, make Rhizoma Polygonati Odorati mud；Add water, make Rhizoma Polygonati Odorati mud；(3) prepared by step (1)
The Rhizoma Polygonati Odorati mud that ginseng pulp is prepared with step (2) mixes, and makes polyghace-seche ginseng mixture；(4) to
Adding saccharifying enzyme in polyghace-seche ginseng mixture, the addition of saccharifying enzyme is polyghace-seche ginseng mixture quality
1-2 ‰, saccharifying, obtain polyghace-seche ginseng converted mash；(5) in polyghace-seche ginseng converted mash, Chinese liquor is added
Yeast, fermentation；(6) after fermentation, to obtain final product.
Wherein, step (1) is preferably to add water fresh ginseng section boils, it is furthermore preferred that by fresh
Radix Ginseng is cut into the small pieces that 1cm is thick；Wherein, according to mass ratio meter, Radix Ginseng: water=1:5-20；Preferably
, Radix Ginseng: water=1:10.
Step (1) boiling time is 10-50min, preferably 20min；Time of repose is 12-48h,
It is preferably 24h.
Step (2) is according to mass ratio meter, Rhizoma Polygonati Odorati mud: water=1:1-3, preferably 1:1.5.
Step (3) is according to mass ratio meter, ginseng pulp: Rhizoma Polygonati Odorati mud=1:1-8, preferably 1:5.
Addition is polyghace-seche ginseng mixture quality the 1.4 ‰ of step (4) saccharifying enzyme；Saccharificatinn period
4-9h, preferably 6h；Saccharification temperature is 60-62 DEG C.
Step (5) Chinese liquor inoculum of dry yeast is the 1-2 ‰ of polyghace-seche ginseng converted mash weight, is preferably
1.5‰；Fermentation temperature 28-30 DEG C, preferably 28 DEG C；Fermentation time 5-9d, preferably 7d.
Step (6) after fermentation temperature is 15 DEG C, fermentation time 15d.
The present invention is to saccharifying enzyme addition, saccharificatinn period, Chinese liquor inoculum of dry yeast, fermentation temperature and sends out
The ferment time is optimized experiment, and result shows, saccharifying enzyme addition is polyghace-seche ginseng mixture weight
1.4 ‰, at saccharification temperature 60-62 DEG C, saccharificatinn period 6h, Chinese liquor inoculum of dry yeast is Rhizoma Polygonati Odorati people
Under the conditions of ginseng the 1.5 ‰ of converted mash weight, fermentation temperature are 28 DEG C, fermentation time is 7d, preparation
Polyghace-seche ginseng wine in content of ginsenoside reach 67.9mg/100ml, polysaccharide residue content is 0.45%,
Alcohol content is 12.36%, has the Rhizoma Polygonati Odorati of happiness and Radix Ginseng abnormal smells from the patient, vinosity mellow.
The present invention produces the nutrition of polyghace-seche ginseng wine, beneficially Rhizoma Polygonati Odorati and Radix Ginseng by biofermentation technique
The precipitation of material, and make the nutrition of Rhizoma Polygonati Odorati and Radix Ginseng be easier to be absorbed by the body, improve Rhizoma Polygonati Odorati and Radix Ginseng
Value.Meanwhile, because Rhizoma Polygonati Odorati has the effect of blood sugar lowering, diabetes patient can also drink this
The polyghace-seche ginseng wine of bright preparation.
Detailed description of the invention
Further describing the present invention, advantages of the present invention and feature below in conjunction with specific embodiment will
Apparent along with description.It should be understood that described embodiment is only exemplary, not to the present invention
Scope constitute any restriction.It will be understood by those skilled in the art that without departing from the present invention's
The details of technical solution of the present invention and form can be modified or replace under spirit and scope, but this
A little amendments or replacement each fall within protection scope of the present invention.
The preparation of embodiment 1 polyghace-seche ginseng wine
(1) fresh ginseng is taken, with 20 DEG C-25 DEG C clear water wash cleans.
(2) Radix Ginseng is cut into the thick small pieces of 1cm, then Radix Ginseng is put into pot, add Radix Ginseng weight
Measure the water of 5 times.
(3) Radix Ginseng in pot and water are heated, continue heating after seething with excitement to mixture and keep pot
Interior material boiling 10min, then stops heating.
(4) by the static 12h of mixture of Radix Ginseng and water, then the mixture of Radix Ginseng and water is broken into
Pulpous state is standby.
(5) Rhizoma Polygonati Odorati after fresh Rhizoma Polygonati Odorati or drying rehydration is taken, with 20 DEG C-25 DEG C clear water wash cleans.
(6) under the conditions of 100 DEG C-120 DEG C, drawer on clean Rhizoma Polygonati Odorati is steamed, steam again after circle vapour
40-50min.Then the Rhizoma Polygonati Odorati cooked is taken out and be cooled to room temperature.
(7) Rhizoma Polygonati Odorati after cooling is ground into pureed, the clear water of 55 DEG C of addition Rhizoma Polygonati Odorati mud weight 1 times,
And stir and make Rhizoma Polygonati Odorati mud.
(8) take in (4) step prepare ginseng pulp join in Rhizoma Polygonati Odorati mud, ginseng pulp addition with
The weight ratio of Rhizoma Polygonati Odorati mud is 1:1, obtains polyghace-seche ginseng mixture.
(9) adding rich vertical board saccharifying enzyme in polyghace-seche ginseng mixture, saccharifying enzyme addition is Rhizoma Polygonati Odorati
The 1 ‰ of Radix Ginseng mixture weight, stir, saccharifying 4h under the conditions of 60-62 DEG C, obtain Rhizoma Polygonati Odorati
Radix Ginseng converted mash.
(10) in polyghace-seche ginseng converted mash, add Dan Baoli board Chinese liquor yeast to ferment, Chinese liquor ferment
Female addition is the 1 ‰ of polyghace-seche ginseng converted mash weight, fermentation temperature is 26 DEG C, fermentation time is
5d。
(11) filter cleaner；
(12) fermentation liquid after slagging-off is controlled to carry out after fermentation under the conditions of temperature is 15 DEG C, send out afterwards
The ferment time is 15d；
(13) as required polyghace-seche ginseng wine is modulated.
The preparation of embodiment 2 polyghace-seche ginseng wine
(1) fresh ginseng is taken, with 20 DEG C-25 DEG C clear water wash cleans.
(2) Radix Ginseng is cut into the thick small pieces of 1cm, then Radix Ginseng is put into pot, add Radix Ginseng weight
Measure the water of 20 times.
(3) Radix Ginseng in pot and water are heated, continue heating after seething with excitement to mixture and keep pot
Interior material boiling 50min, then stops heating.
(4) by the static 48h of mixture of Radix Ginseng and water, then the mixture of Radix Ginseng and water is broken into
Pulpous state is standby.
(5) Rhizoma Polygonati Odorati after fresh Rhizoma Polygonati Odorati or drying rehydration is taken, with 20 DEG C-25 DEG C clear water wash cleans.
(6) under the conditions of 100 DEG C-120 DEG C, drawer on clean Rhizoma Polygonati Odorati is steamed, steam again after circle vapour
40-50min.Then the Rhizoma Polygonati Odorati cooked is taken out and be cooled to room temperature.
(7) Rhizoma Polygonati Odorati after cooling is ground into pureed, the clear water of 55 DEG C of addition Rhizoma Polygonati Odorati mud weight 3 times,
And stir and make Rhizoma Polygonati Odorati mud.
(8) take the ginseng pulp prepared in (4) step and join in Rhizoma Polygonati Odorati mud, the addition of ginseng pulp
For the 1/8 of Rhizoma Polygonati Odorati mud weight, obtain polyghace-seche ginseng mixture.
(9) adding rich vertical board saccharifying enzyme in polyghace-seche ginseng mixture, saccharifying enzyme addition is Rhizoma Polygonati Odorati
The 2 ‰ of Radix Ginseng mixture weight, stir, saccharifying 9h under the conditions of 60-62 DEG C, obtain Rhizoma Polygonati Odorati
Radix Ginseng converted mash.
(10) in polyghace-seche ginseng converted mash, add Dan Baoli board Chinese liquor yeast to ferment, Chinese liquor ferment
Female addition is the 2 ‰ of polyghace-seche ginseng converted mash weight, fermentation temperature is 32 DEG C, fermentation time is
9d。
(11) filter cleaner；
(12) fermentation liquid after slagging-off is controlled to carry out after fermentation under the conditions of temperature is 15 DEG C, send out afterwards
The ferment time is 15d；
(13) as required polyghace-seche ginseng wine is modulated.
The preparation of embodiment 3 polyghace-seche ginseng wine
(1) fresh ginseng is taken, with 20 DEG C-25 DEG C clear water wash cleans.
(2) Radix Ginseng is cut into the thick small pieces of 1cm, then Radix Ginseng is put into pot, add Radix Ginseng weight
Measure the water of 10 times.
(3) Radix Ginseng in pot and water are heated, continue heating after seething with excitement to mixture and keep pot
Interior material boiling 20min, then stops heating.
(4) by the static 24h of mixture of Radix Ginseng and water, then the mixture of Radix Ginseng and water is broken into
Pulpous state is standby.
(5) Rhizoma Polygonati Odorati after fresh Rhizoma Polygonati Odorati or drying rehydration is taken, with 20 DEG C-25 DEG C clear water wash cleans.
(6) under the conditions of 100 DEG C-120 DEG C, drawer on clean Rhizoma Polygonati Odorati is steamed, steam again after circle vapour
40-50min.Then the Rhizoma Polygonati Odorati cooked is taken out and be cooled to room temperature.
(7) Rhizoma Polygonati Odorati after cooling is ground into pureed, adds 55 DEG C of Rhizoma Polygonati Odorati mud weight 1.5 times clear
Water, and stir and make Rhizoma Polygonati Odorati mud.
(8) take the ginseng pulp prepared in (4) step and join in Rhizoma Polygonati Odorati mud, the addition of ginseng pulp
For the 1/5 of Rhizoma Polygonati Odorati mud weight, obtain polyghace-seche ginseng mixture.
(9) adding rich vertical board saccharifying enzyme in polyghace-seche ginseng mixture, saccharifying enzyme addition is Rhizoma Polygonati Odorati
The 1.4 ‰ of Radix Ginseng mixture weight, stir, saccharifying 6h under the conditions of 60-62 DEG C, obtain jade
Bamboo figure joins converted mash.
(10) in polyghace-seche ginseng converted mash, add Dan Baoli board Chinese liquor yeast to ferment, Chinese liquor ferment
Female addition is the 1.5 ‰ of polyghace-seche ginseng converted mash weight, fermentation temperature is 28 DEG C, fermentation time is
7d。
(11) filter cleaner；
(12) fermentation liquid after slagging-off is controlled to carry out after fermentation under the conditions of temperature is 15 DEG C, send out afterwards
The ferment time is 15d；
(13) as required polyghace-seche ginseng wine is modulated.
In polyghace-seche ginseng wine prepared by the present invention, content of ginsenoside reaches 67.9mg/100ml, and polysaccharide remains
Content is 0.45%, and alcohol content is 12.36%, has Rhizoma Polygonati Odorati and Radix Ginseng abnormal smells from the patient, the wine is mellow of happiness
Thick.
Experimental example 1 saccharifying enzyme addition and saccharificatinn period optimization experiment
1, saccharifying enzyme addition optimization experiment
In order to determine the optimum addition of saccharifying enzyme, the present invention prepares Rhizoma Polygonati Odorati people according to embodiment 3 method
Ginseng wine, is polyghace-seche ginseng sugar at saccharification temperature 60-62 DEG C, saccharificatinn period 6h, Chinese liquor inoculum of dry yeast
Change the 1.5 ‰ of wine with dregs weight, fermentation temperature be 28 DEG C, under conditions of fermentation time is 7d, to saccharifying
The addition of enzyme has carried out single factor experiment, Radix Ginseng in the polyghace-seche ginseng wine prepared when measuring fermentation ends
Saponin content, ginseng polysaccharide and two kinds of polysaccharide of fragrant solomonseal rhizome polyoses total polysaccharide residue content, alcohol content and
Mouthfeel.
Experimental result is shown in Table 1.Result shows, saccharifying enzyme addition is when 1.4 ‰, and fermentation results is
Excellent, fermentation ends, in polyghace-seche ginseng wine, content of ginsenoside reaches 67.9mg/100ml, and polysaccharide residue contains
Amount is 0.45%, and alcohol content is 12.36%, and happy Rhizoma Polygonati Odorati and Radix Ginseng abnormal smells from the patient, vinosity are mellow.
Table 1 saccharifying enzyme addition optimization experiment result
2, saccharificatinn period optimization experiment
In order to determine optimal saccharificatinn period, the present invention prepares polyghace-seche ginseng wine according to embodiment 3 method,
Saccharification temperature 60-62 DEG C, saccharifying enzyme addition be the 1.4 ‰ of polyghace-seche ginseng converted mash weight, Chinese liquor
Inoculum of dry yeast is the 1.5 ‰ of polyghace-seche ginseng converted mash weight, fermentation temperature is 28 DEG C, fermentation time
Under conditions of 7d, saccharificatinn period is carried out single factor experiment, Rhizoma Polygonati Odorati people when measuring fermentation ends
Ginseng wine in content of ginsenoside, ginseng polysaccharide and two kinds of polysaccharide of fragrant solomonseal rhizome polyoses total polysaccharide residue content,
Alcohol content and mouthfeel.
Experimental result is shown in Table 2.Result shows, during saccharificatinn period 6h, fermentation results is optimum, Rhizoma Polygonati Odorati
In spirit of ginseng, content of ginsenoside reaches 67.9mg/100ml, and polysaccharide residue content is 0.45%, and ethanol contains
Amount 12.35%, has Rhizoma Polygonati Odorati and the Radix Ginseng abnormal smells from the patient of happiness, has happy vinosity.
Table 2 saccharificatinn period optimization experiment result
Experimental example 2 Chinese liquor inoculum of dry yeast and fermentation temperature, fermentation time optimization experiment
1, Chinese liquor inoculum of dry yeast optimization experiment
In order to determine optimum Chinese liquor inoculum of dry yeast, the present invention prepares Rhizoma Polygonati Odorati people according to embodiment 3 method
Ginseng wine, under conditions of fermentation temperature 28 DEG C, fermentation time 7d, the addition of dialogue brewer yeast enters
Go single factor experiment, content of ginsenoside, ginseng polysaccharide in polyghace-seche ginseng wine when measuring fermentation ends
Polysaccharide residue content, alcohol content and the mouthfeel total with two kinds of polysaccharide of fragrant solomonseal rhizome polyoses.
Experimental result is shown in Table 3.Result shows, Chinese liquor inoculum of dry yeast is polyghace-seche ginseng converted mash weight
1.5 ‰, 28 DEG C, fermentation 7d, in the polyghace-seche ginseng wine of preparation, content of ginsenoside reaches
67.9mg/100ml, polysaccharide residue content is 0.45%, and alcohol content 12.36% has the Rhizoma Polygonati Odorati of happiness
And Radix Ginseng abnormal smells from the patient, vinosity are mellow.
Table 3 Chinese liquor inoculum of dry yeast optimization experiment result
2, fermentation temperature optimization experiment
In order to determine optimum fermentation temperature, the present invention prepares polyghace-seche ginseng wine according to embodiment 3 method,
Under conditions of Chinese liquor inoculum of dry yeast 1.5 ‰, fermentation time 7d, fermentation temperature is carried out Dan Yin
Element test, when measuring fermentation ends, in polyghace-seche ginseng wine, content of ginsenoside, ginseng polysaccharide and Rhizoma Polygonati Odorati are many
Polysaccharide residue content, alcohol content and the mouthfeel that two kinds of polysaccharide of sugar are total.
Experimental result is shown in Table 4.Result shows, add Chinese liquor yeast 28 DEG C ferment 7d, preparation
In polyghace-seche ginseng wine, content of ginsenoside reaches 67.9mg/100ml, and polysaccharide residue content is 0.45%, wine
Essence content 12.36%, has the Rhizoma Polygonati Odorati of happiness and Radix Ginseng abnormal smells from the patient, vinosity mellow.
Table 4 fermentation temperature optimization experiment result
3, fermentation time optimization experiment
In order to determine optimum fermentation time, the present invention prepares polyghace-seche ginseng wine according to embodiment 3 method,
Under conditions of Chinese liquor inoculum of dry yeast 1.5 ‰, fermentation temperature 28 DEG C, fermentation time is carried out list
Factor Experiment, content of ginsenoside, ginseng polysaccharide and Rhizoma Polygonati Odorati in polyghace-seche ginseng wine when measuring fermentation ends
Polysaccharide residue content, alcohol content and the mouthfeel that two kinds of polysaccharide of polysaccharide are total.
Experimental result is shown in Table 5.Result shows, add Chinese liquor yeast 28 DEG C ferment 7d, preparation
In polyghace-seche ginseng wine, content of ginsenoside reaches 67.9mg/100ml, and polysaccharide residue content is 0.44%, wine
Essence content 12.38%, has the Rhizoma Polygonati Odorati of happiness and Radix Ginseng abnormal smells from the patient, vinosity mellow.
Table 5 fermentation time optimization experiment result
Claims (11)
1. the preparation method of a polyghace-seche ginseng wine, it is characterised in that step is as follows: (1)
Take fresh ginseng, add water boil, stand, making beating, make ginseng pulp；(2) Rhizoma Polygonati Odorati is washed
Only, cook, cooling, make Rhizoma Polygonati Odorati mud；Add water, make Rhizoma Polygonati Odorati mud；(3) will step
Suddenly the Rhizoma Polygonati Odorati mud that the ginseng pulp that prepared by (1) is prepared with step (2) mixes, and makes jade
Bamboo figure joins mixture；(4) in polyghace-seche ginseng mixture, saccharifying enzyme is added, saccharifying enzyme
Addition is the 1.4 ‰ of polyghace-seche ginseng mixture quality, and saccharifying obtains polyghace-seche ginseng saccharifying
Wine with dregs；(5) in polyghace-seche ginseng converted mash, Chinese liquor yeast, fermentation are added；(6) send out afterwards
Ferment, to obtain final product；
Wherein, the time of step (4) saccharifying is 6h, and the temperature of saccharifying is 60-62 DEG C；
The addition of step (5) Chinese liquor yeast is the 1.5 ‰ of polyghace-seche ginseng converted mash weight；
The temperature of fermentation is 28 DEG C；The time of fermentation is 7d.
2. according to the preparation method described in claim 1, it is characterised in that: step (1)
Fresh ginseng section is added water and boils；Wherein, according to mass ratio meter, Radix Ginseng: water=1:
5-20。
3. according to the preparation method described in claim 2, it is characterised in that: step (1)
According to mass ratio meter, Radix Ginseng: water=1:10.
4. according to the preparation method described in claim 1, it is characterised in that: step (1)
Boiling time is 10-50min；Time of repose is 12-48h.
5. according to the preparation method described in claim 4, it is characterised in that: step (1)
Boiling time is 20min；Time of repose is 24h.
6. according to the preparation method described in claim 1, it is characterised in that: step (2)
According to mass ratio meter, Rhizoma Polygonati Odorati mud: water=1:1-3.
7. according to the preparation method described in claim 6, it is characterised in that: step (2)
According to mass ratio meter, Rhizoma Polygonati Odorati mud: water=1:1.5.
8. according to the preparation method described in claim 1, it is characterised in that: step (3)
According to mass ratio meter, ginseng pulp: Rhizoma Polygonati Odorati mud=1:1-8.
9. according to the preparation method described in claim 8, it is characterised in that: step (3)
According to mass ratio meter, ginseng pulp: Rhizoma Polygonati Odorati mud=1:5.
10. according to the preparation method described in claim 1, it is characterised in that: step (6)
After fermentation temperature is 15 DEG C, fermentation time 15d.
The Rhizoma Polygonati Odorati that preparation method described in 11. claim 1 to 10 any one prepares
Spirit of ginseng.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101392219A (en) * | 2008-11-11 | 2009-03-25 | 丁政然 | Fermented wine processing technique combining ginseng and cereals |
| CN103494191A (en) * | 2013-09-09 | 2014-01-08 | 吉林农业大学 | Preparation method for polyghace-seche ginseng oral liquid |
| CN103834536A (en) * | 2012-11-24 | 2014-06-04 | 高炳良 | Beauty wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101392219A (en) * | 2008-11-11 | 2009-03-25 | 丁政然 | Fermented wine processing technique combining ginseng and cereals |
| CN103834536A (en) * | 2012-11-24 | 2014-06-04 | 高炳良 | Beauty wine |
| CN103494191A (en) * | 2013-09-09 | 2014-01-08 | 吉林农业大学 | Preparation method for polyghace-seche ginseng oral liquid |
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Application publication date: 20150128 Assignee: Baishan Linhaixueyuan Wine Co., Ltd. Assignor: Ding Zhengran Contract record no.: 2017220000005 Denomination of invention: Preparation method of polygonatum odoratum and ginseng liquor and product thereof Granted publication date: 20160831 License type: Common License Record date: 20170831 |
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