CN108048280A - A kind of preparation method of ginseng fruit wine - Google Patents
A kind of preparation method of ginseng fruit wine Download PDFInfo
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- CN108048280A CN108048280A CN201711500342.XA CN201711500342A CN108048280A CN 108048280 A CN108048280 A CN 108048280A CN 201711500342 A CN201711500342 A CN 201711500342A CN 108048280 A CN108048280 A CN 108048280A
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- ginseng fruit
- juice
- panax ginseng
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- acid
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- General Engineering & Computer Science (AREA)
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Abstract
A kind of preparation method of ginseng fruit wine, sorting, cleaning including panax ginseng fruit, stripping and slicing, mashing, Pasteur kill, then pectinase treatment, saccharification enzymatic treatment, adjustment sugar, acid are carried out than arriving sterilization, fermentation again, is finally filtered, dissolves, refined filtration, to final bottling.The present invention is using panax ginseng fruit come alcoholic so that human body is more easy to absorb nutritional ingredient, and enhances mouthfeel.
Description
Technical field
The present invention relates to biological technical field more particularly to a kind of preparation methods of ginseng fruit wine.
Background technology
Panax ginseng fruit, Solanaceae, Solanum.Panax ginseng fruit fruit shapes are mostly seemingly heart-shaped and oval, and pericarp is in golden yellow when ripe,
Some carries purple fringe, there is simple and elegant faint scent, the salubrious succulence of pulp, unique flavor.It has high protein, low sugar, outside low fat,
Content much higher than others also rich in trace element, especially selenium, calcium necessary to vitamin C and a variety of human bodies
Fruit and vegetables.Therefore panax ginseng fruit has anticancer, anti-aging, blood pressure lowering, hypoglycemic, anti-inflammatory, replenishes the calcium, the functions such as beauty；Can also it add
Work has very big Development volue into fruit juice, beverage, oral liquid, tank first-class product.China is widely implemented plantation and originates in South America
A kind of fruit of continent Andes northern foot, original name " eggplant melon ", is now commonly referred to as " panax ginseng fruit " all over China.
Panax ginseng fruit is rich in abundant protein, vitamin, amino acid and trace element.According to assay, every 100 grams into
In ripe fresh fruit, containing 1.9 grams of protein, be cucumber, 2 times of tomato, pear, 9 times of golden marshall apple；3.1 grams of total reducing sugar, with cucumber,
Tomato is close, and far below pear and golden marshall apple；0.2 gram of crude fat is equal with cucumber, tomato；130 milligrams of vitamin C.It is
32 times of pears and apple, 14 times of cucumber, 6.8 times of tomato；.25 milligrams of vitaminB10, be tomato, 8 times of cucumber, apple
5 times；0.27 milligram of of vitamin B2 be cucumber, tomato, 9 times of pear；0.9 milligram of carrotene is 2 times of tomato, cucumber
10 times；1818 milligrams of total amino acid, it is necessary to 253 milligrams of amino acid is high more than cucumber, tomato, pears and apple；It is particularly micro-
Secondary element selenium be up to 15 microgram be respectively cucumber, tomato, pears, the 8.8 of apple, 22,12,111 times.Also 3.44 milligrams of molybdenum, magnesium
11.2 milligrams, 6.59 milligrams of iron, 1.14 milligrams of zinc, 0.39 milligram of manganese.0.332 milligram of cobalt.It can be clear from more than assay
Find out to Chu, the nutritional ingredient contained by " one panax ginseng fruit of eggplant melon " is really higher, also the need that can supplement human body of more comprehensive foods
Will, there is higher healthy nutritive value.But panax ginseng fruit is directly practical, the assimilation effect of human body is not good enough.
The content of the invention
In view of this, the object of the present invention is to provide a kind of preparation method of ginseng fruit wine, background technology institute can be overcome
The defects of saying.
The present invention solves above-mentioned technical problem by following technological means：
A kind of preparation method of ginseng fruit wine, comprises the following steps：
S1：The screening of panax ginseng fruit selects shape complete, the panax ginseng fruit of about 5-7 jins of weight, the ginseng for not going mouldy or damaging by worms
Fruit；
S2：Disinfection will be embathed with 0.1%~0.15% potassium permanganate water after panax ginseng fruit stripping and slicing, then rinsed with clear water；
S3：Pulp and peel crushing are broken into pulpous state with broken wall cooking machine, sodium sulfite solution is added in immediately, then by fruit
Slurry sterilizes 20-30min, and is rapidly cooled to 40 DEG C through 60~63 DEG C；
S4：Juice after cooling is filtered, liquid portion addition carbohydrase is obtained and is saccharified；
S5：It is adjusted with sucrose, makes total sugar content in juice that up to 18%~26%, acidity is adjusted with citric acid or tartaric acid,
The pH in juice is made to reach 4；
S6：Sterilization processing will be passed through by adjusting the juice of saccharic acid, and 60~63 DEG C, time 20min of sterilization temperature immediately will material
Juice is cooled to 26~30 DEG C, and feeding is had been subjected in the fermentation tank of sterilization treatment；
S7：It is added in into sterilized feed liquid and expands cultured barms, addition is about the 5% of its weight, is mixed
It closes uniformly, then ferments.When measuring material sugar content 1% or so, main fermentation has been completed.By distiller's wort by filtering
Fermentation tank after residue is sent into is removed afterwards, and rear ferment temperature control is kept for two weeks at 20~24 DEG C.Take supernatant be sent into aging tank carry out into
It is ripe, to improve flavor and taste.Aging temperature is at 10~15 DEG C, and maturation time is in 60~90d；
S8：Ginseng fruit wine through post-mature adjusts its alcoholic strength, sugar content and acid content by quality requirement, finally by essence
Filter is to get finished wine.
Further, the carbohydrase of 120~150 active units is added in every liter of material, operative temperature is at 45~50 DEG C, saccharification
Time about 1h.
Beneficial effects of the present invention：The present invention is using panax ginseng fruit come alcoholic so that and human body is more easy to absorb nutritional ingredient, and
Enhance mouthfeel.
Specific embodiment
The present invention is described in detail below：
A kind of preparation method of ginseng fruit wine, comprises the following steps：
S1：The screening of panax ginseng fruit selects shape complete, the panax ginseng fruit of about 5-7 jins of weight, the ginseng for not going mouldy or damaging by worms
Fruit；
S2：Disinfection will be embathed with 0.1% potassium permanganate water after panax ginseng fruit stripping and slicing, then rinsed with clear water；
S3：Pulp and peel crushing are broken into pulpous state with broken wall cooking machine, sodium sulfite solution is added in immediately, then by fruit
Slurry sterilizes 20min, and is rapidly cooled to 40 DEG C through 60 DEG C；
S4：Juice after cooling is filtered, liquid portion addition carbohydrase is obtained and is saccharified, add in every liter of material
Enter the carbohydrase of 120 active units, operative temperature is at 45 DEG C, saccharificatinn period about 1h；
S5：It is adjusted with sucrose, total sugar content in juice is made up to 20%, to adjust acidity with citric acid, reach the pH in juice
To 4；
S6：Sterilization processing will be passed through by adjusting the juice of saccharic acid, and 60 DEG C, time 20min of sterilization temperature will expect that juice is cold immediately
But to 30 DEG C, feeding is had been subjected in the fermentation tank of sterilization treatment；
S7：It is added in into sterilized feed liquid and expands cultured barms, addition is about the 5% of its weight, is mixed
It closes uniformly, then ferments.When measuring material sugar content 1% or so, main fermentation has been completed.By distiller's wort by filtering
Fermentation tank after residue is sent into is removed afterwards, and rear ferment temperature control is kept for two weeks at 20 DEG C.Supernatant is taken to be sent into aging tank and carries out maturation,
To improve flavor and taste.Aging temperature is at 10 DEG C, and maturation time is in 90d；
S8：Ginseng fruit wine through post-mature adjusts its alcoholic strength, sugar content and acid content by quality requirement, finally by essence
Filter is to get finished wine.
The above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferred embodiment to this hair
It is bright to be described in detail, it will be understood by those of ordinary skill in the art that, it can modify to technical scheme
Or equivalent substitution, without departing from the objective and scope of technical solution of the present invention, the claim in the present invention should all be covered
Among scope.
Claims (2)
1. a kind of preparation method of ginseng fruit wine, which is characterized in that comprise the following steps：
S1：The screening of panax ginseng fruit selects shape complete, the panax ginseng fruit of about 5-7 jins of weight, the panax ginseng fruit do not gone mouldy or damaged by worms；
S2：Disinfection will be embathed with 0.1%~0.15% potassium permanganate water after panax ginseng fruit stripping and slicing, then rinsed with clear water；
S3：Pulp and peel crushing are broken into pulpous state with broken wall cooking machine, sodium sulfite solution is added in immediately, then passes through pulp
60~63 DEG C, 20-30min is sterilized, and is rapidly cooled to 40 DEG C；
S4：Juice after cooling is filtered, liquid portion addition carbohydrase is obtained and is saccharified；
S5：It is adjusted with sucrose, total sugar content in juice is made up to 18%~26%, to adjust acidity with citric acid or tartaric acid, make slurry
PH in juice reaches 4；
S6：Sterilization processing will be passed through by adjusting the juice of saccharic acid, and 60~63 DEG C, time 20min of sterilization temperature will expect that juice is cold immediately
But to 26~30 DEG C, feeding is had been subjected in the fermentation tank of sterilization treatment；
S7：It is added in into sterilized feed liquid and expands cultured barms, addition is about the 5% of its weight, and mixing is equal
It is even, then ferment.When measuring material sugar content 1% or so, main fermentation has been completed.Distiller's wort is removed after filtering
Go residue be sent into after fermentation tank, the control of rear ferment temperature keeps for two weeks at 20~24 DEG C.Supernatant is taken to be sent into aging tank and carries out maturation,
To improve flavor and taste.Aging temperature is at 10~15 DEG C, and maturation time is in 60~90d；
S8：Ginseng fruit wine through post-mature adjusts its alcoholic strength, sugar content and acid content by quality requirement, finally by refined filtration,
Get product wine.
2. the preparation method of a kind of ginseng fruit wine according to claim 1, which is characterized in that add in 120 in every liter of material
The carbohydrase of~150 active units, operative temperature is at 45~50 DEG C, saccharificatinn period about 1h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711500342.XA CN108048280A (en) | 2017-12-30 | 2017-12-30 | A kind of preparation method of ginseng fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711500342.XA CN108048280A (en) | 2017-12-30 | 2017-12-30 | A kind of preparation method of ginseng fruit wine |
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| Publication Number | Publication Date |
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| CN108048280A true CN108048280A (en) | 2018-05-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711500342.XA Pending CN108048280A (en) | 2017-12-30 | 2017-12-30 | A kind of preparation method of ginseng fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110144274A (en) * | 2019-07-05 | 2019-08-20 | 薛泽 | A kind of preparation method of ginseng fruit wine |
| CN111171997A (en) * | 2020-03-17 | 2020-05-19 | 广东人参果科技研究院石林分院 | Method for preparing ginseng fruit wine |
-
2017
- 2017-12-30 CN CN201711500342.XA patent/CN108048280A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110144274A (en) * | 2019-07-05 | 2019-08-20 | 薛泽 | A kind of preparation method of ginseng fruit wine |
| CN111171997A (en) * | 2020-03-17 | 2020-05-19 | 广东人参果科技研究院石林分院 | Method for preparing ginseng fruit wine |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180518 |
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| WD01 | Invention patent application deemed withdrawn after publication |