CN105112238A

CN105112238A - Ginger liquor with olives and functions of lung clearing and sore throat relieving and method for manufacturing ginger liquor

Info

Publication number: CN105112238A
Application number: CN201510490411.8A
Authority: CN
Inventors: 张珺
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-08-12
Filing date: 2015-08-12
Publication date: 2015-12-02

Abstract

The invention discloses ginger liquor with olives and functions of lung clearing and sore throat relieving and a method for manufacturing the ginger liquor. The ginger liquor comprises, by weight, 300-310 parts of ginger, 20-30 parts of tangerine peel, 6-7 parts of tentacles of squid, 12-13 parts of fresh and tender olive juice, 3-4 parts of processed black sesame, 1-2 parts of pickled chili, 1-2 parts of onion slices, 1-2 parts of angelica dahurica, 1-2 parts of smoked plums, 1-2 parts of radix pueraiae, an appropriate quantity of ascorbic acid, an appropriate quantity of cane sugar, an appropriate quantity of citric acid, an appropriate quantity of yeast, an appropriate quantity of xiaoqu liquor, an appropriate quantity of honey and an appropriate quantity of water. The ginger liquor and the method have the advantages that ginger slices are dried in the shade, so that water loss can be reduced; ginger juice is filled with nitrogen before being filtered, so that color change of the ginger juice due to the fact that the ginger juice is oxidized can be prevented; the ginger juice is filtered thrice by the aid of different numbers of layers of filter cloth, so that incomplete filtration due to the fact that the filter cloth is blocked during filtration can be prevented; the tangerine peel is soaked in blended ginger base liquor, accordingly, effects of cough relieving and fire eliminating can be realized by the ginger liquor, taste of the ginger liquor can be enhanced, and spicy and pungent taste of the ginger can be neutralized by the aid of strong aroma of the tangerine peel.

Description

A kind of olive removing heat from the lung and relieving sorethroat ginger wine and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of olive removing heat from the lung and relieving sorethroat ginger wine and preparation method thereof.

Background technology

Ginger is the fresh rhizome of Zingiber per nnial herb ginger, high 40 ~ 100cm.Another name has race, hundred peppery clouds, hook dress refers to, processs ginger because of pungent, the hot and cold boy in ground, fresh ginger, honey.The rhizome (rhizoma zingiberis) of ginger, cork (ginger peel), leaf (Jiang Ye) all can be used as medicine.Ginger have in traditional Chinese medicine and pharmacy disperse, preventing or arresting vomiting, the effect such as cough-relieving.Modern medicine study confirms, the biologically active substance in ginger is various ethereal oil and gingerol.Volatile oil content is 0.9% ~ 2%, and its main component is zingiberene, zingiberol and Sulcatone etc.And the multiple volatile oil components such as the zingerol contained in ginger, ginger oil alcohol, ginger oil aldehyde, folium eucalypti olein and fennel mushroom have the effect stimulated circulation, thus there is the effect of expelling cold and relieving exterior syndrome.Meanwhile, volatile oil gives out a sweet perfume stimulates pungent taste, has hormesis, can promote the secretion such as saliva and gastric juice, can help the digestion of food after food to the sialisterium in oral cavity and gastric mucosa, has the effect etc. improved a poor appetite with stomach invigorating.

In recent years, both at home and abroad in the research of the deep processing of ginger report, being adopt infusion method mostly, is namely wine base with white wine, forms by soaking Chinese medicinal materialss such as gingers, blending etc. to allocate, but the ginger wine mouthfeel that this method obtains is poor, character is unstable, easily precipitate.Because ginger Surface mulch one deck wax layer, functional factor abundant in ginger is difficult to separate out, effective constituent and nourishing effects can only play about 10%, people is to the specific absorption of its effective constituent only 2.03%, effect is slow, cause waste, and the bioactive ingredients in ginger extracts not exclusively, storage rate is low.The ginger drinking utensils of fermentative Production has that alcoholic strength is low, mouthfeel good, golden yellow transparent, the bioactive ingredients storage rate high of stable in properties, product.

Because ginger itself has dense pungent taste, affect the sweet-smelling of wine, need to improve, the easy oxidized variable color of ginger juice in addition, affects the color of wine.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of olive removing heat from the lung and relieving sorethroat ginger wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of olive removing heat from the lung and relieving sorethroat ginger wine is made up of following raw materials in part by weight: ginger 300-310, orange peel 20-30, outstanding barbel 6-7, fresh and tender Sucus Canarii albi 12-13, ripe Semen Sesami Nigrum 3-4, bubble green pepper 1-2, onion silk 1-2, root of Dahurain angelica 1-2, dark plum 1-2, root of kudzu vine 1-2, appropriate xitix, sucrose, citric acid, yeast, Xiaoqu wine, honey and water.

The preparation method of described a kind of olive removing heat from the lung and relieving sorethroat ginger wine, comprises the following steps:

(1) root of Dahurain angelica, dark plum, root of kudzu vine mixing are added 8-10 water infusion 20-30 minute doubly, filter to obtain liquid;

(2) by squid must, bubble green pepper and the mixing of onion silk be put in fresh olive juice and boil 15-20 minute, then soak 30-40 minute, must be pulled out by squid, chopping mixes with ripe Semen Sesami Nigrum smashs to pieces, oven dry;

(3) ginger is cleaned, thinly slice, dry in the shade, add 3-4 water making beating doubly again, then gains Homogeneous phase mixing middle with (1) (2), then add the xitix of 0.05%, continuing to pass into nitrogen places after 3-4 hour, with one deck filter-cloth filtering first time, by two-layer filter-cloth filtering second time, then use three layers of filter-cloth filtering third time, high speed centrifugation again, get supernatant liquor, in supernatant liquor, add the sucrose of 22% and the citric acid of 0.02%, mix to obtain Rhizoma Zingiberis Recens;

(4) by Rhizoma Zingiberis Recens sterilizing 10 minutes at 105 DEG C, then be cooled to 40 DEG C and carry out cold sterilization, leave standstill after one day, then add the yeast-inoculated amount of 3%, at 26-27 DEG C of bottom fermentation 7-8 days, then storage precipitation is after 4-5 days, filtration sterilization, get Sheng Jiangji wine; In ginger base wine, add the Xiaoqu wine of 20% and the honey of 15% stirs, then add orange peel and carry out immersion 1-2 days, refilter sterilizing, obtain ginger wine.

Advantage of the present invention is: squid palpus, bubble green pepper and the mixing of onion silk are put in fresh olive juice and boil by the present invention, and make the nutrition entering bubble green pepper and onion in squid palpus, and have effect of the removing heat from the lung and relieving sorethroat of olive, the Chinese medicine added has the effect promoted the production of body fluid to quench thirst, ginger splices is dried in the shade, reduce water loss, before filtering, logical nitrogen is placed, place the oxidized and variable color of ginger juice, filter the time-division to filter for three times, and the filter cloth number of plies is different, filter cloth blocking when preventing from filtering, filter not exclusively, add the sucrose of 22% and the citric acid of 0.02%, transparency is good, Jiang Xiang is obvious, sour-sweet moderate, make ginger juice mouthfeel good, and do not affect the taste of ginger juice itself, the control of leavening temperature and fermentation time, and the blending of sucrose and honey, make ginger wine taste good, fruital, aroma is obvious, mouthfeel is good, in the ginger base wine blent, add orange peel soak, ginger drinking utensils is not only made to have cough-relieving, effect of lower fire, and improve mouthfeel, utilize the strong fragrance of orange peel, can in and the taste of pungent of ginger itself.

Embodiment

A kind of olive removing heat from the lung and relieving sorethroat ginger wine is made up of following raw materials in part by weight: ginger 300, orange peel 20, outstanding barbel 6, fresh and tender Sucus Canarii albi 12, ripe Semen Sesami Nigrum 3, bubble green pepper 1, onion silk 1, the root of Dahurain angelica 1, dark plum 1, the root of kudzu vine 1, appropriate xitix, sucrose, citric acid, yeast, Xiaoqu wine, honey and water.

(1) root of Dahurain angelica, dark plum, root of kudzu vine mixing are added the water infusion 20 minutes of 8 times, filter to obtain liquid;

(2) by squid must, bubble green pepper and the mixing of onion silk be put in fresh olive juice and boil 15 minutes, then soak 30 minutes, must be pulled out by squid, chopping mixes with ripe Semen Sesami Nigrum smashs to pieces, oven dry;

(3) ginger is cleaned, thinly slice, dry in the shade, add the water making beating of 3 times again, then gains Homogeneous phase mixing middle with (1) (2), then add the xitix of 0.05%, continue to pass into after nitrogen places 3 hours, with one deck filter-cloth filtering first time, by two-layer filter-cloth filtering second time, then use three layers of filter-cloth filtering third time, high speed centrifugation again, get supernatant liquor, in supernatant liquor, add the sucrose of 22% and the citric acid of 0.02%, mix to obtain Rhizoma Zingiberis Recens;

(4) by Rhizoma Zingiberis Recens sterilizing 10 minutes at 105 DEG C, then be cooled to 40 DEG C and carry out cold sterilization, leave standstill after one day, then add the yeast-inoculated amount of 3%, 26 DEG C of bottom fermentations 7 days, then store precipitation after 4 days, filtration sterilization, get Sheng Jiangji wine; In ginger base wine, add the Xiaoqu wine of 20% and the honey of 15% stirs, then add orange peel and carry out immersion 1 day, refilter sterilizing, obtain ginger wine.

Claims

1. an olive removing heat from the lung and relieving sorethroat ginger wine, it is characterized in that being made up of following raw materials in part by weight: ginger 300-310, orange peel 20-30, outstanding barbel 6-7, fresh and tender Sucus Canarii albi 12-13, ripe Semen Sesami Nigrum 3-4, bubble green pepper 1-2, onion silk 1-2, root of Dahurain angelica 1-2, dark plum 1-2, root of kudzu vine 1-2, appropriate xitix, sucrose, citric acid, yeast, Xiaoqu wine, honey and water.

2. the preparation method of a kind of olive removing heat from the lung and relieving sorethroat ginger wine according to claim 1, is characterized in that comprising the following steps: the root of Dahurain angelica, dark plum, root of kudzu vine mixing are added 8-10 water infusion 20-30 minute doubly by (1), filter to obtain liquid;