CN105039104A - Preparation method of gingko health care wine - Google Patents

Abstract

The invention discloses a preparation method of gingko health care wine, belonging to the field of health care wine processing. The preparation method is characterized by adopting the following preparation process flows: material selecting, grinding, cane sugar adding, fermenting, ageing, blending, bottling, sterilizing, packaging and finished product obtaining. The preparation method has the beneficial effects that the product is clear and transparent, tastes mellow, has the peculiar flavor of gingkoes, is beneficial for human bodies to digest and absorb food, and has the functions of nourishing yin, beautifying the face and resisting senility; the preparation method is simple to operate and easy to implement.

Description

A kind of making method of gingko health promoting wine

Technical field

The present invention relates to a kind of working method of health promoting wine, especially relate to a kind of making method of gingko health promoting wine.

Background technology

Gingko is except containing except starch, protein, fat, carbohydrate, also containing trace element and ginkgolic acid, bilobol, five carbon polysaccharide such as vitamins C, riboflavin, carotene, calcium, phosphorus, iron, potassium, magnesium, the compositions such as fat sterol, nutritious, and for beneficial lung qi, control cough breathe heavily, only with worm, reduce just, flat chapped wrinkle, protect blood vessel, increase volume of blood flow, under band, the disease such as gonorrhoea has good medical effect and dietary function.

The effect of gingko: gingko has antidotal ability.Often edible gingko fruit, can enriching yin face nourishing antidebilitation old, expansion capillary blood vessel, stimulates circulation, and making people's skin, face ruddy, in high spirits, promote longevity, is the special delicacies of suitable to people of all ages protective foods and the upper visitor that entertains the state guests.Flavonoid glycoside in kind benevolence, bitter lactones also have special prevention and therapy effect to diseases such as cerebral thrombosis, senile dementia, hypertension, hyperlipidemia, coronary heart disease, arteriosclerosis, Agings.

Although gingko is of high nutritive value, effect is many, can not eat raw, eat more, not so can cause poisoning phenomenon, for being processed into the comprehensive utilization that gingko health promoting wine can realize gingko raw material, instant, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve gingko eats improper, easily causes poisoning problem, provides a kind of making method of gingko health promoting wine.

The present invention solves the technical scheme that its technical problem takes:

A making method for gingko health promoting wine, is characterized in that: adopt select materials → broken → adjust the manufacturing process flow of sugar → fermentation → ageing → allotment → bottling → sterilization → packaging → finished product, concrete operation step is:

A, to select materials: select that grain is large, aging, free from insect pests, make raw material without the whole grain gingko gone rotten; B, fragmentation, tune sugar: crushed by gingko fruit, the alcoholic strength of the former wine ageing of gingko wants more than 15 °,

Add appropriate sucrose in fermentation forward direction gingko fermented liquid, improve ethanol content;

C, fermentation: gingko adds sulfurous gas after sending into fermenting container immediately, suppress the breeding of miscellaneous bacteria; Consumption is add potassium sulfite 5 grams in 20 kilograms of fermented liquids, adds the yeast juice of 12%, leavening temperature 28 DEG C, after 7 days, when residual sugar is down to 0.2%, be again separated, disgorging, obtain former wine in fermented liquid; By deodorizing alcohol, the alcoholic strength of former wine is adjusted to 18 °, then load container, sealing, proceeds to the ageing stage;

D, ageing: ageing environment wants refrigerant ventilation, and relative humidity is 85%, will add bucket, change bucket, lower glue process during ageing to the former wine of gingko;

E, allotment: the former wine of gingko, through the ageing of 2 years, is allocated according to specification of quality; The alcoholic strength of finished product gingko wine is 21 °, with the deodorization edible ethanol adjustment alcoholic strength that concentration is high, is 26% with sucrose sugar addition, adjusting acidity with citric acid is 0.7%, if acidity is too high, reduces acidity by sugaring, then add appropriate leaf of bamboo juice, Radix Glycyrrhizae, lucidum extracting liquid;

F, bottling, sterilization, packaging: before bottling, essence filter once, sealing of then bottling, and in the hot water of 80 DEG C, sterilization 30 minutes, through after the assay was approved, labels, vanning warehouse-in, export trade.

Beneficial effect: product clear of the present invention, flavour alcohol and, there is the local flavor of gingko uniqueness.This product is conducive to human body and carries out absorption and digestion to food, has enriching yin beauty treatment, anti-ageing effect.Simple to operate, easy to implement.

Embodiment

Embodiment 1 :

A making method for gingko health promoting wine, concrete operation step is:

A, to select materials: select maturation, full, coloury gingko fruit, reject rot fruit and impurity; B, fragmentation, tune sugar: crushed by gingko fruit, the alcoholic strength of the former wine ageing of gingko wants more than 15 °,

Appropriate sugar is added, to improve ethanol content in fermentation forward direction gingko fermented liquid; Matrimony vine is cleaned to drain the water and adds;

C, fermentation: after fermenting container sent into by gingko pulp and juice thereof, add sulfurous gas immediately, suppress the breeding of miscellaneous bacteria; Consumption is add potassium sulfite 30 grams in double centner fermented liquid, adds the yeast juice of 5% ~ 10% in fermented liquid, and leavening temperature 40 DEG C after 15 days, when residual sugar is down to 0.5%, is again separated, disgorging, obtains former wine; By deodorizing alcohol, the alcoholic strength of former wine is adjusted to 20 °, then load container, sealing, proceeds to the ageing stage;

D, ageing: the refrigerant ventilation of ageing environmental requirement, relative humidity is 90%, will add bucket, change bucket, lower glue process during ageing to the former wine of gingko;

E, allotment: the former wine of gingko, through the ageing of 2 years, will be allocated according to specification of quality; The alcoholic strength of finished product gingko wine is 18 °, with the deodorization edible ethanol adjustment alcoholic strength that concentration is high, is 20%, is 0.5%, if acidity is too high, reduces acidity by sugaring by citric acid adjustment acidity with granulated sugar sugar addition;

F, bottling, sterilization, packaging: before bottling, essence filter once, sealing of then bottling, and in the hot water of 80 DEG C, sterilization 15 minutes, through after the assay was approved, labels, vanning warehouse-in, export trade.

Embodiment 2 :

A making method for gingko health promoting wine, concrete operation step is:

A, to select materials: select maturation, full, coloury gingko fruit, reject rot fruit and impurity; B, fragmentation, tune sugar: crushed by gingko fruit, the alcoholic strength of the former wine ageing of gingko wants more than 15 °,

Appropriate sugar is added, to improve ethanol content in fermentation forward direction gingko fermented liquid; Red date is cleaned stoning, adds together with longan pulp;

C, fermentation: gingko pulp, red date, longan pulp and juice thereof add sulfurous gas after sending into fermenting container immediately, suppress the breeding of miscellaneous bacteria; Consumption is add potassium sulfite 30 grams in double centner fermented liquid, adds the yeast juice of 5% ~ 10% in fermented liquid, and leavening temperature 40 DEG C after 15 days, when residual sugar is down to 0.5%, is again separated, disgorging, obtains former wine; By deodorizing alcohol, the alcoholic strength of former wine is adjusted to 20 °, then load container, sealing, proceeds to the ageing stage;

D, ageing: the refrigerant ventilation of ageing environmental requirement, relative humidity is 90%, will add bucket, change bucket, lower glue process during ageing to the former wine of gingko;

E, allotment: the former wine of gingko, through the ageing of 2 years, will be allocated according to specification of quality; The alcoholic strength of finished product gingko wine is 18 °, with the deodorization edible ethanol adjustment alcoholic strength that concentration is high, is 20%, is 0.5%, if acidity is too high, reduces acidity by sugaring by citric acid adjustment acidity with granulated sugar sugar addition;

F, bottling, sterilization, packaging: before bottling, essence filter once, sealing of then bottling, and in the hot water of 80 DEG C, sterilization 15 minutes, through after the assay was approved, labels, vanning warehouse-in, export trade.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a making method for gingko health promoting wine, is characterized in that: adopt select materials → broken → adjust the manufacturing process flow of sugar → fermentation → ageing → allotment → bottling → sterilization → packaging → finished product, concrete operation step is:

A, to select materials: select that grain is large, aging, free from insect pests, make raw material without the whole grain gingko gone rotten; B, fragmentation, tune sugar: crushed by gingko fruit, the alcoholic strength of the former wine ageing of gingko wants more than 15 °,

Add appropriate sucrose in fermentation forward direction gingko fermented liquid, improve ethanol content;

C, fermentation: gingko adds sulfurous gas after sending into fermenting container immediately, suppress the breeding of miscellaneous bacteria; Consumption is add potassium sulfite 5 grams in 20 kilograms of fermented liquids, adds the yeast juice of 12%, leavening temperature 28 DEG C, after 7 days, when residual sugar is down to 0.2%, be again separated, disgorging, obtain former wine in fermented liquid; By deodorizing alcohol, the alcoholic strength of former wine is adjusted to 18 °, then load container, sealing, proceeds to the ageing stage;

D, ageing: ageing environment wants refrigerant ventilation, and relative humidity is 85%, will add bucket, change bucket, lower glue process during ageing to the former wine of gingko;

E, allotment: the former wine of gingko, through the ageing of 2 years, is allocated according to specification of quality; The alcoholic strength of finished product gingko wine is 21 °, with the deodorization edible ethanol adjustment alcoholic strength that concentration is high, is 26% with sucrose sugar addition, adjusting acidity with citric acid is 0.7%, if acidity is too high, reduces acidity by sugaring, then add appropriate leaf of bamboo juice, Radix Glycyrrhizae, lucidum extracting liquid;

F, bottling, sterilization, packaging: before bottling, essence filter once, sealing of then bottling, and in the hot water of 80 DEG C, sterilization 30 minutes, through after the assay was approved, labels, vanning warehouse-in, export trade.