CN107475022A - A kind of preparation method of ginger low alcohol beverage - Google Patents
A kind of preparation method of ginger low alcohol beverage Download PDFInfo
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- CN107475022A CN107475022A CN201710904954.9A CN201710904954A CN107475022A CN 107475022 A CN107475022 A CN 107475022A CN 201710904954 A CN201710904954 A CN 201710904954A CN 107475022 A CN107475022 A CN 107475022A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention mainly relates to technical field of beverage processing, discloses a kind of preparation method of ginger low alcohol beverage, including：Raw material, freezing, enzymolysis, primary fermentation, after fermentation, ageing, packaging；Method is simple, and obtained ginger low alcohol beverage alcoholic strength is low, and sweet mouthfeel is micro- peppery, and palatability is good, enriches the ginger deep processed product of in the market, increases ginger added value, income is improved 14.6%；The ginger of early September is taken, the maturity of more traditional new ginger is high, and nutritious, pungent is moderate, makes beverage mouthfeel plentiful, while the ginger leaf of early September can utilize, and ginger and ginger leaf is got bumper harvests, hence it is evident that to improve ginger cultivation benefit；Ginger is freezed after crushing, and is made the moisture in ginger be changed into combining water, is increased the tissue space of ginger, destroys the institutional framework of ginger, promotes nutrient in ginger to leach.
Description
Technical field
The invention mainly relates to technical field of beverage processing, more particularly to a kind of preparation method of ginger low alcohol beverage.
Background technology
Ginger, it is the new fresh quench stem of ginger, rhizome (rhizoma zingiberis), cork (ginger peel), the leaf (ginger leaves) of ginger can be used as medicine, containing more
Kind of pungent and fragrance ingredient, can inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, solving toxin of fish and crab, antidote poison, suitable for diseases caused by external factors wind
Cold, headache, phlegm and retained fluid, cough, gastrofrigid vomiting；The marketing method of ginger is all sale fresh ginger at present, and deep processed product is mostly
Ginger sugar, mouthfeel are pungent, it is impossible to meet the mouthfeel demand of consumer；And with the enhancing of people's health care consciousness and the change of mouthfeel
Change, high wine is increasingly out of favour.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of preparation method of ginger low alcohol beverage.
A kind of preparation method of ginger low alcohol beverage, comprises the following steps：
（1）Raw material：Early September harvests new ginger, and the maturity of more traditional new ginger is high, and nutritious, pungent is moderate, makes beverage mouthfeel
It is plentiful, while the ginger leaf of early September can utilize, and ginger and ginger leaf is got bumper harvests, hence it is evident that to improve ginger cultivation benefit, go
It is miscellaneous, clean, mashing, obtain crushed material；
（2）Freezing：Crushed material is placed in into -41 ~ -39 DEG C to freeze 12 ~ 14 hours, makes the moisture in ginger be changed into combining water, is increased
The tissue space of ginger, the institutional framework of ginger is destroyed, promote nutrient in ginger to leach, take out, material must be freezed；
（3）Enzymolysis：The enzymolysis liquid of freezing material weight 13 ~ 15% is added in expecting to freezing, is well mixed, in 40 ~ 42 DEG C of stirring enzymolysis
360 ~ 400 minutes, material must be digested；
（4）Primary fermentation：IMOS and ginger leaf juice are added in expecting to enzymolysis, stirring accesses Angel to being completely dissolved
Wine yeast, fermented 40 ~ 48 hours in 21 ~ 23 DEG C, increase beverage sweetness, ginger leaf is turned waste into wealth, enrich the battalion of beverage
Foster and fragrance, delicate fragrance is micro- peppery, and nutrition is balanced, promotes to absorb, and temperature is relatively low when just fermenting, and promotes Angel wine yeast extracellular generation
Thank to the generation of product, enrich fragrance and the nutrition of beverage, filtering, obtain primary fermentation material and filter residue；
（5）After fermentation：Filter residue is fried to raw perfume in 80 ~ 85 DEG C, primary fermentation material is added, stirs, continue to ferment in 18 ~ 20 DEG C
7 ~ 8 days, the nutritional ingredient in ginger is fully leached, beverage flavor is enriched, is fermented after filter residue frying, can reduce beverage is
The stimulation of stomach and intestine, it is soft full, stimulate circulation, increase the healthcare function of beverage, poison expelling and beautifying, weight-reducing, sent out after obtaining
Ferment material；
（6）Ageing：After after fermentation material is filtered, cattail extract is added, is well mixed, regulation alcoholic strength is 3 ~ 4%, adds life
Jiang Chongliang 0.12 ~ 0.14% zinc albuminate, 13 ~ 15 days are stood in 0 ~ 2 DEG C, increases the nutritive and health protection components of beverage, avoids alcohol from piercing
Swash, make beverage mouthfeel plentiful, delicate fragrance is strong, improves beverage stability, avoids producing precipitation, clarifies wine body, extends beverage goods
The frame phase, filtered through 0.22 μm of supermicro filtration membrane, obtain ageing material；
（7）Packaging：Packaging, examine, obtain ginger low alcohol beverage.
The step（3）Enzymolysis liquid, be made up of the enzyme preparation of following parts by weight：Cellulase 31 ~ 33, hemicellulase
24 ~ 26, lignoenzyme 10 ~ 12, lipase 5 ~ 7, pectase 4 ~ 6, by all raw materials mix after, add weight concentration be 0.03 ~
0.05% vitamin c solution, the mass concentration for making enzyme preparation are 0.04 ~ 0.06%.
The step（4）IMOS, addition be crushed material weight 17 ~ 19%.
The step（4）Ginger leaf juice, addition be ginger weight 12 ~ 14%, the preparation side of the ginger leaf juice
Method, ginger choose green ginger leaf when excavating, and clean, and crush, and add the water of 80 ~ 100 times of amounts of ginger leaf weight, and heating decocts extremely
Volume is original 1/15, is cooled to room temperature, filters, obtains ginger leaf juice.
The step（6）Cattail extract, cattail is cleaned, crushed, adds 40 ~ 50 times of amount volume fractions of cattail weight
For 72 ~ 74% alcoholic solution, it is well mixed, in 29 ~ 31kHz ultrasounds 30 ~ 35 minutes, filtering, filter residue weight is added into filter residue
The water of 80 ~ 90 times of amounts, it is original 1/10 that heating, which is decocted to volume, filtering, merges all filtrates, be dried to water content for 8 ~
10%, obtain cattail extract.
Ginger low alcohol beverage prepared by the preparation method of the ginger low alcohol beverage.
It is an advantage of the invention that：The preparation method of ginger low alcohol beverage provided by the invention, method is simple, obtained ginger
Low alcohol beverage alcoholic strength is low, and sweet mouthfeel is micro- peppery, and palatability is good, enriches the ginger deep processed product of in the market, and increase ginger is attached
It is value added, income is improved 14.6%；The ginger of early September is taken, the maturity of more traditional new ginger is high, nutritious, pungent
It is moderate, make beverage mouthfeel plentiful, while the ginger leaf of early September can utilize, and ginger and ginger leaf is got bumper harvests, hence it is evident that to improve
Ginger cultivation benefit；Ginger is freezed after crushing, and is made the moisture in ginger be changed into combining water, is increased the tissue space of ginger,
The institutional framework of ginger is destroyed, promotes nutrient in ginger to leach；Enzymolysis liquid is added after freezing, enzymolysis liquid is by complex enzyme and dimension
Raw plain C compositions, can keep enzyme preparation active, the institutional framework of rapid damage ginger, improve crushing juice rate, promote nutrition in ginger
The leaching of composition, improve ginger utilization rate；IMOS and ginger leaf juice are added in expecting to enzymolysis, increases beverage sweet tea
Degree, makes ginger leaf turn waste into wealth, and enriches nutrition and the fragrance of beverage, and delicate fragrance is micro- peppery, and nutrition is balanced, promotes to absorb, when just fermenting
Temperature is relatively low, promotes the generation of Angel wine yeast Extracellular metabolism, enriches fragrance and the nutrition of beverage；Just produced after fermentation
Raw filter residue adds after fermentation when progress low temperature is long in just fermentation material, the fully nutritional ingredient in leaching ginger after frying to raw perfume,
Abundant beverage flavor, is fermented after filter residue frying, can reduce the stimulation that beverage is stomach and intestine, soft full, promotes blood to follow
Ring, increase the healthcare function of beverage, poison expelling and beautifying, weight-reducing；Cattail extract is added after after fermentation and carries out ageing, increase drink
The nutritive and health protection components of material, avoid alcohol from stimulating, and make beverage mouthfeel plentiful, and delicate fragrance is strong, improve beverage stability, avoid producing
Precipitation, wine body is clarified, extend beverage shelf life.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of preparation method of ginger low alcohol beverage, comprises the following steps：
（1）Raw material：Early September harvests new ginger, and the maturity of more traditional new ginger is high, and nutritious, pungent is moderate, makes beverage mouthfeel
It is plentiful, while the ginger leaf of early September can utilize, and ginger and ginger leaf is got bumper harvests, hence it is evident that to improve ginger cultivation benefit, go
It is miscellaneous, clean, mashing, obtain crushed material；
（2）Freezing：Crushed material is placed in into -41 DEG C to freeze 12 hours, makes the moisture in ginger be changed into combining water, increases the group of ginger
Gap is knitted, destroys the institutional framework of ginger, promotes nutrient in ginger to leach, takes out, material must be freezed；
（3）Enzymolysis：The enzymolysis liquid of freezing material weight 13% is added in expecting to freezing, is well mixed, in 40 DEG C of 360 points of stirring enzymolysis
Clock, material must be digested；Described enzymolysis liquid, it is made up of the enzyme preparation of following parts by weight：Cellulase 31, hemicellulase 24, wood
Quality enzyme 10, lipase 5, pectase 4, after all raw materials are mixed, the vitamin c solution that weight concentration is 0.03% is added, is made
The mass concentration of enzyme preparation is 0.04%；
（4）Primary fermentation：It is powder that iMOS and ginger leaf juice, iMOS addition are added in expecting to enzymolysis
The 17% of particle weight, stirring access Angel wine yeast to being completely dissolved, fermented 40 hours in 21 DEG C, increase beverage sweet tea
Degree, makes ginger leaf turn waste into wealth, and enriches nutrition and the fragrance of beverage, and delicate fragrance is micro- peppery, and nutrition is balanced, promotes to absorb, when just fermenting
Temperature is relatively low, promotes the generation of Angel wine yeast Extracellular metabolism, enriches fragrance and the nutrition of beverage, filtering, before obtaining
Fermentation material and filter residue；Described ginger leaf juice, addition are the 12% of ginger weight, the preparation method of the ginger leaf juice, ginger
Green ginger leaf is chosen during excavation, is cleaned, is crushed, adds the water of 80 times of amounts of ginger leaf weight, it is original that heating, which is decocted to volume,
1/15, be cooled to room temperature, filter, obtain ginger leaf juice；
（5）After fermentation：Filter residue is fried to raw perfume in 80 ~ 85 DEG C, primary fermentation material is added, stirs, continue fermentation 7 in 18 DEG C
My god, the nutritional ingredient in ginger is fully leached, beverage flavor is enriched, is fermented after filter residue frying, it is stomach that can reduce beverage
The stimulation of intestines, it is soft full, stimulate circulation, increase the healthcare function of beverage, poison expelling and beautifying, weight-reducing, obtain after fermentation
Material；
（6）Ageing：After after fermentation material is filtered, cattail extract is added, is well mixed, regulation alcoholic strength is 3 ~ 4%, adds life
Jiang Chongliang 0.12% zinc albuminate, 13 days are stood in 0 DEG C, increases the nutritive and health protection components of beverage, avoids alcohol from stimulating, make beverage
Mouthfeel is plentiful, and delicate fragrance is strong, improves beverage stability, avoids producing precipitation, clarifies wine body, extends beverage shelf life, warp
0.22 μm of supermicro filtration membrane is filtered, and obtains ageing material；Described cattail extract, cattail is cleaned, and is crushed, and adds cattail weight
The alcoholic solution that 40 times of amount volume fractions of amount are 72%, is well mixed, ultrasonic 30 minutes in 29kHz, filtering, is added into filter residue
The water of 80 times of amounts of filter residue weight, it is original 1/10 that heating, which is decocted to volume, filtering, merges all filtrates, is dried to water content
For 8 ~ 10%, cattail extract is obtained；
（7）Packaging：Packaging, examine, obtain ginger low alcohol beverage.
Ginger low alcohol beverage prepared by the preparation method of the ginger low alcohol beverage.
Embodiment 2
A kind of preparation method of ginger low alcohol beverage, comprises the following steps：
（1）Raw material：Early September harvests new ginger, and the maturity of more traditional new ginger is high, and nutritious, pungent is moderate, makes beverage mouthfeel
It is plentiful, while the ginger leaf of early September can utilize, and ginger and ginger leaf is got bumper harvests, hence it is evident that to improve ginger cultivation benefit, go
It is miscellaneous, clean, mashing, obtain crushed material；
（2）Freezing：Crushed material is placed in into -40 DEG C to freeze 13 hours, makes the moisture in ginger be changed into combining water, increases the group of ginger
Gap is knitted, destroys the institutional framework of ginger, promotes nutrient in ginger to leach, takes out, material must be freezed；
（3）Enzymolysis：The enzymolysis liquid of freezing material weight 14% is added in expecting to freezing, is well mixed, in 41 DEG C of 380 points of stirring enzymolysis
Clock, material must be digested；Described enzymolysis liquid, it is made up of the enzyme preparation of following parts by weight：Cellulase 32, hemicellulase 25, wood
Quality enzyme 11, lipase 6, pectase 5, after all raw materials are mixed, the vitamin c solution that weight concentration is 0.04% is added, is made
The mass concentration of enzyme preparation is 0.05%；
（4）Primary fermentation：It is powder that iMOS and ginger leaf juice, iMOS addition are added in expecting to enzymolysis
The 18% of particle weight, stirring access Angel wine yeast to being completely dissolved, fermented 44 hours in 22 DEG C, increase beverage sweet tea
Degree, makes ginger leaf turn waste into wealth, and enriches nutrition and the fragrance of beverage, and delicate fragrance is micro- peppery, and nutrition is balanced, promotes to absorb, when just fermenting
Temperature is relatively low, promotes the generation of Angel wine yeast Extracellular metabolism, enriches fragrance and the nutrition of beverage, filtering, before obtaining
Fermentation material and filter residue；Described ginger leaf juice, addition are the 13% of ginger weight, the preparation method of the ginger leaf juice, ginger
Green ginger leaf is chosen during excavation, is cleaned, is crushed, adds the water of 90 times of amounts of ginger leaf weight, it is original that heating, which is decocted to volume,
1/15, be cooled to room temperature, filter, obtain ginger leaf juice；
（5）After fermentation：Filter residue is fried to raw perfume in 80 ~ 85 DEG C, primary fermentation material is added, stirs, continue fermentation 7 in 19 DEG C
My god, the nutritional ingredient in ginger is fully leached, beverage flavor is enriched, is fermented after filter residue frying, it is stomach that can reduce beverage
The stimulation of intestines, it is soft full, stimulate circulation, increase the healthcare function of beverage, poison expelling and beautifying, weight-reducing, obtain after fermentation
Material；
（6）Ageing：After after fermentation material is filtered, cattail extract is added, is well mixed, regulation alcoholic strength is 3 ~ 4%, adds life
Jiang Chongliang 0.13% zinc albuminate, 14 days are stood in 1 DEG C, increases the nutritive and health protection components of beverage, avoids alcohol from stimulating, make beverage
Mouthfeel is plentiful, and delicate fragrance is strong, improves beverage stability, avoids producing precipitation, clarifies wine body, extends beverage shelf life, warp
0.22 μm of supermicro filtration membrane is filtered, and obtains ageing material；Described cattail extract, cattail is cleaned, and is crushed, and adds cattail weight
The alcoholic solution that 45 times of amount volume fractions of amount are 73%, is well mixed, ultrasonic 33 minutes in 30kHz, filtering, is added into filter residue
The water of 85 times of amounts of filter residue weight, it is original 1/10 that heating, which is decocted to volume, filtering, merges all filtrates, is dried to water content
For 8 ~ 10%, cattail extract is obtained；
（7）Packaging：Packaging, examine, obtain ginger low alcohol beverage.
Ginger low alcohol beverage prepared by the preparation method of the ginger low alcohol beverage.
Embodiment 3
A kind of preparation method of ginger low alcohol beverage, comprises the following steps：
（1）Raw material：Early September harvests new ginger, and the maturity of more traditional new ginger is high, and nutritious, pungent is moderate, makes beverage mouthfeel
It is plentiful, while the ginger leaf of early September can utilize, and ginger and ginger leaf is got bumper harvests, hence it is evident that to improve ginger cultivation benefit, go
It is miscellaneous, clean, mashing, obtain crushed material；
（2）Freezing：Crushed material is placed in into -39 DEG C to freeze 14 hours, makes the moisture in ginger be changed into combining water, increases the group of ginger
Gap is knitted, destroys the institutional framework of ginger, promotes nutrient in ginger to leach, takes out, material must be freezed；
（3）Enzymolysis：The enzymolysis liquid of freezing material weight 15% is added in expecting to freezing, is well mixed, in 42 DEG C of 400 points of stirring enzymolysis
Clock, material must be digested；Described enzymolysis liquid, it is made up of the enzyme preparation of following parts by weight：Cellulase 32, hemicellulase 26, wood
Quality enzyme 12, lipase 7, pectase 6, after all raw materials are mixed, the vitamin c solution that weight concentration is 0.05% is added, is made
The mass concentration of enzyme preparation is 0.06%；
（4）Primary fermentation：It is powder that iMOS and ginger leaf juice, iMOS addition are added in expecting to enzymolysis
The 19% of particle weight, stirring access Angel wine yeast to being completely dissolved, fermented 48 hours in 23 DEG C, increase beverage sweet tea
Degree, makes ginger leaf turn waste into wealth, and enriches nutrition and the fragrance of beverage, and delicate fragrance is micro- peppery, and nutrition is balanced, promotes to absorb, when just fermenting
Temperature is relatively low, promotes the generation of Angel wine yeast Extracellular metabolism, enriches fragrance and the nutrition of beverage, filtering, before obtaining
Fermentation material and filter residue；Described ginger leaf juice, addition are the 14% of ginger weight, the preparation method of the ginger leaf juice, ginger
Green ginger leaf is chosen during excavation, is cleaned, is crushed, adds the water of 100 times of amounts of ginger leaf weight, it is original that heating, which is decocted to volume,
1/15, be cooled to room temperature, filter, obtain ginger leaf juice；
（5）After fermentation：Filter residue is fried to raw perfume in 80 ~ 85 DEG C, primary fermentation material is added, stirs, continue fermentation 8 in 20 DEG C
My god, the nutritional ingredient in ginger is fully leached, beverage flavor is enriched, is fermented after filter residue frying, it is stomach that can reduce beverage
The stimulation of intestines, it is soft full, stimulate circulation, increase the healthcare function of beverage, poison expelling and beautifying, weight-reducing, obtain after fermentation
Material；
（6）Ageing：After after fermentation material is filtered, cattail extract is added, is well mixed, regulation alcoholic strength is 3 ~ 4%, adds life
Jiang Chongliang 0.14% zinc albuminate, 15 days are stood in 2 DEG C, increases the nutritive and health protection components of beverage, avoids alcohol from stimulating, make beverage
Mouthfeel is plentiful, and delicate fragrance is strong, improves beverage stability, avoids producing precipitation, clarifies wine body, extends beverage shelf life, warp
0.22 μm of supermicro filtration membrane is filtered, and obtains ageing material；Described cattail extract, cattail is cleaned, and is crushed, and adds cattail weight
The alcoholic solution that 50 times of amount volume fractions of amount are 74%, is well mixed, ultrasonic 35 minutes in 31kHz, filtering, is added into filter residue
The water of 90 times of amounts of filter residue weight, it is original 1/10 that heating, which is decocted to volume, filtering, merges all filtrates, is dried to water content
For 8 ~ 10%, cattail extract is obtained；
（7）Packaging：Packaging, examine, obtain ginger low alcohol beverage.
Ginger low alcohol beverage prepared by the preparation method of the ginger low alcohol beverage.
Comparative example 1
Step（1）In ginger be late October excavation, remaining method, with embodiment 1.
Comparative example 2
Removal step（2）In freezing, remaining method, with embodiment 1.
Comparative example 3
Removal step（3）In vitamin C, remaining method, with embodiment 1.
Comparative example 4
Removal step（3）, remaining method, with embodiment 1.
Comparative example 5
Removal step（4）In ginger leaf juice, remaining method, with embodiment 1.
Comparative example 6
Step（4）In in 32 DEG C ferment 24 hours, remaining method, with embodiment 1.
Comparative example 7
Removal step（5）In filter residue, remaining method, with embodiment 1.
Comparative example 8
Removal step（6）In cattail extract, remaining method, with embodiment 1.
Comparative example 9
Removal step（6）In zinc albuminate, remaining method, with embodiment 1.
Comparative example 10
Removal step（6）In 0 DEG C stand 13 days, remaining method, with embodiment 1.
The nutrition of embodiment and comparative example ginger low alcohol beverage and flavor：
It is prepared by the ginger that selection Anhui provincial boundaries head makes, the preparation method that the ginger low alcohol beverage of embodiment and comparative example is respectively adopted
Ginger low alcohol beverage, and 50 health volunteers are randomly choosed, the age is 18 ~ 60 years old, and each group ginger low alcohol beverage is felt
Official evaluates, and needs to be gargled with mineral water before the evaluation of every kind of product sensory, the nutrition of embodiment and comparative example ginger low alcohol beverage and
Flavor is shown in Table 1.
Table 1：The nutrition of embodiment and comparative example ginger low alcohol beverage and flavor
| Project | Flavor | Protein/(%) | Zinc/（mg/100g） |
| Embodiment 1 | Mouthfeel is soft, aromatic micro- peppery | 5.75 | 6.26 |
| Embodiment 2 | Mouthfeel is soft, aromatic micro- peppery | 5.79 | 6.29 |
| Embodiment 3 | Mouthfeel is soft, aromatic micro- peppery | 5.72 | 6.25 |
| Comparative example 1 | Fragrance is light, too peppery | 4.56 | 5.63 |
| Comparative example 2 | Mouthfeel is soft, aromatic micro- peppery | 5.34 | 6.09 |
| Comparative example 3 | Fragrance is light, too peppery | 5.51 | 6.26 |
| Comparative example 4 | Fragrance is light, too peppery | 5.42 | 6.11 |
| Comparative example 5 | Fragrance is light | 4.73 | 5.84 |
| Comparative example 6 | Fragrance is light | 5.51 | 6.13 |
| Comparative example 7 | Fragrance is light | 5.32 | 5.77 |
| Comparative example 8 | Fragrance is light, too peppery | 5.13 | 5.46 |
| Comparative example 9 | It is too peppery | 1.16 | 0.88 |
| Comparative example 10 | Fragrance is light, too peppery | 5.74 | 6.17 |
Show from the result of table 1, the ginger low alcohol beverage of the preparation method preparation of the ginger low alcohol beverage of embodiment, mouthfeel is soft
With aromatic micro- peppery, protein and Zn content are substantially high compared with comparative example, and it is fine to illustrate that ginger low alcohol beverage provided by the invention has
Nutrition and flavor.
The effect of embodiment and comparative example ginger low alcohol beverage strengthen immunity：
Cleaning grade Kunming mouse 280 is randomly choosed, male and female half and half, is divided into 14 groups, every group of male and female are respectively 10, are respectively real
Apply a group, comparative example group and control group, all mouse in addition to ad lib and drinking-water, embodiment group and comparative example group it is every small
The ginger low alcohol beverage 3ml/kg (with Mice Body restatement) of the daily gavage group of mouse, the daily gavage equivalent of every mouse of control group
Physiological saline, continuous gavage 30 days, survey the thymus gland organ index of mouse, spleen organ index, clean up index and serum IL-2,
The effect of embodiment and comparative example ginger low alcohol beverage strengthen immunity is shown in Table 2.
Table 2：The effect of embodiment and comparative example ginger low alcohol beverage strengthen immunity
| Project | Thymus gland organ index/(mg/g) | Spleen organ index/(mg/g) | Clean up index | Serum IL-2/(ng/ml) |
| Embodiment 1 | 4.73 | 8.77 | 7.11 | 15.81 |
| Embodiment 2 | 4.75 | 8.81 | 7.14 | 15.86 |
| Embodiment 3 | 4.72 | 8.79 | 7.12 | 15.83 |
| Comparative example 1 | 4.61 | 8.35 | 7.04 | 15.62 |
| Comparative example 2 | 4.57 | 8.41 | 6.98 | 15.65 |
| Comparative example 3 | 4.42 | 8.33 | 6.76 | 15.54 |
| Comparative example 4 | 4.25 | 8.28 | 6.53 | 15.26 |
| Comparative example 5 | 4.17 | 8.12 | 6.36 | 15.11 |
| Comparative example 6 | 4.48 | 8.56 | 6.73 | 15.63 |
| Comparative example 7 | 4.57 | 8.49 | 6.79 | 15.57 |
| Comparative example 8 | 4.26 | 8.15 | 6.28 | 15.36 |
| Comparative example 9 | 4.21 | 8.09 | 6.16 | 15.31 |
| Comparative example 10 | 4.52 | 8.63 | 7.02 | 15.54 |
| Control group | 3.53 | 7.62 | 5.75 | 13.24 |
From table 2 it can be seen that the ginger low alcohol beverage of embodiment, the thymus gland organ index of mouse, spleen organ index, finger is cleaned up
Number and serum IL-2 compared with comparative example and control group be improved significantly, illustrate that ginger low alcohol beverage provided by the invention has very
The effect of good strengthen immunity.
Claims (6)
1. a kind of preparation method of ginger low alcohol beverage, it is characterised in that comprise the following steps：
（1）Raw material：Early September harvests new ginger, impurity elimination, cleans, and mashing, obtains crushed material；
（2）Freezing：Crushed material is placed in into -41 ~ -39 DEG C to freeze 12 ~ 14 hours, takes out, material must be freezed；
（3）Enzymolysis：The enzymolysis liquid of freezing material weight 13 ~ 15% is added in expecting to freezing, is well mixed, in 40 ~ 42 DEG C of stirring enzymolysis
360 ~ 400 minutes, material must be digested；
（4）Primary fermentation：IMOS and ginger leaf juice are added in expecting to enzymolysis, stirring accesses Angel to being completely dissolved
Wine yeast, fermented 40 ~ 48 hours in 21 ~ 23 DEG C, filtering, obtain primary fermentation material and filter residue；
（5）After fermentation：Filter residue is fried to raw perfume in 80 ~ 85 DEG C, primary fermentation material is added, stirs, continue to ferment in 18 ~ 20 DEG C
7 ~ 8 days, obtain after fermentation material；
（6）Ageing：After after fermentation material is filtered, cattail extract is added, is well mixed, regulation alcoholic strength is 3 ~ 4%, adds life
Jiang Chongliang 0.12 ~ 0.14% zinc albuminate, 13 ~ 15 days are stood in 0 ~ 2 DEG C, is filtered through 0.22 μm of supermicro filtration membrane, obtains ageing
Material；
（7）Packaging：Packaging, examine, obtain ginger low alcohol beverage.
2. the preparation method of ginger low alcohol beverage according to claim 1, it is characterised in that the step（3）Enzymolysis liquid,
It is made up of the enzyme preparation of following parts by weight：Cellulase 31 ~ 33, hemicellulase 24 ~ 26, lignoenzyme 10 ~ 12, lipase 5 ~
7th, pectase 4 ~ 6, after all raw materials are mixed, the vitamin c solution that weight concentration is 0.03 ~ 0.05% is added, makes enzyme preparation
Mass concentration is 0.04 ~ 0.06%.
3. the preparation method of ginger low alcohol beverage according to claim 1, it is characterised in that the step（4）It is oligomeric different
Maltulose, addition are the 17 ~ 19% of crushed material weight.
4. the preparation method of ginger low alcohol beverage according to claim 1, it is characterised in that the step（4）Ginger leaf
Juice, addition are the 12 ~ 14% of ginger weight, and the preparation method of the ginger leaf juice, ginger chooses green ginger leaf when excavating,
To clean, crush, add the water of 80 ~ 100 times of amounts of ginger leaf weight, it is original 1/15 that heating, which is decocted to volume, is cooled to room temperature,
Filtering, obtains ginger leaf juice.
5. the preparation method of ginger low alcohol beverage according to claim 1, it is characterised in that the step（6）Cattail carry
Thing is taken, cattail is cleaned, is crushed, adds the alcoholic solution that 40 ~ 50 times of amount volume fractions of cattail weight are 72 ~ 74%, mixing is equal
Even, in 29 ~ 31kHz ultrasounds 30 ~ 35 minutes, filtering added the water of 80 ~ 90 times of amounts of filter residue weight into filter residue, and heating decocts extremely
Volume is original 1/10, filtering, merges all filtrates, and it is 8 ~ 10% to be dried to water content, obtains cattail extract.
6. ginger low alcohol beverage prepared by a kind of preparation method of any one of claim 1 ~ 5 ginger low alcohol beverage.
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| CN201710904954.9A CN107475022A (en) | 2017-09-29 | 2017-09-29 | A kind of preparation method of ginger low alcohol beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710904954.9A CN107475022A (en) | 2017-09-29 | 2017-09-29 | A kind of preparation method of ginger low alcohol beverage |
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| CN201710904954.9A Pending CN107475022A (en) | 2017-09-29 | 2017-09-29 | A kind of preparation method of ginger low alcohol beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112472651A (en) * | 2019-10-11 | 2021-03-12 | 广东丸美生物技术股份有限公司 | Ginger extract, preparation method and application thereof |
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| CN103540502A (en) * | 2013-10-22 | 2014-01-29 | 安徽徽王食品有限公司 | Blueberry alcohol beverage with low alcohol degree as well as preparation method thereof |
| CN104605453A (en) * | 2015-02-10 | 2015-05-13 | 江苏省农业科学院 | Jerusalem artichoke low-alcohol health drink and preparation method thereof |
| KR20150138952A (en) * | 2014-05-30 | 2015-12-11 | 주식회사 국순당 | Preparing method for low alcohol beverage |
| CN105238642A (en) * | 2015-11-10 | 2016-01-13 | 江苏碧青园海洋生物科技有限公司 | Brewing method of low-alcohol Jerusalem artichoke health-care wine |
| CN107118905A (en) * | 2017-06-30 | 2017-09-01 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition for beautifying face and moistering lotion |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103540502A (en) * | 2013-10-22 | 2014-01-29 | 安徽徽王食品有限公司 | Blueberry alcohol beverage with low alcohol degree as well as preparation method thereof |
| KR20150138952A (en) * | 2014-05-30 | 2015-12-11 | 주식회사 국순당 | Preparing method for low alcohol beverage |
| CN104605453A (en) * | 2015-02-10 | 2015-05-13 | 江苏省农业科学院 | Jerusalem artichoke low-alcohol health drink and preparation method thereof |
| CN105238642A (en) * | 2015-11-10 | 2016-01-13 | 江苏碧青园海洋生物科技有限公司 | Brewing method of low-alcohol Jerusalem artichoke health-care wine |
| CN107118905A (en) * | 2017-06-30 | 2017-09-01 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition for beautifying face and moistering lotion |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112472651A (en) * | 2019-10-11 | 2021-03-12 | 广东丸美生物技术股份有限公司 | Ginger extract, preparation method and application thereof |
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