CN112195085A - Ginseng fermented wine and vinegar and preparation method thereof - Google Patents

Abstract

The invention discloses a ginseng fermentation wine brewing and vinegar and a preparation method thereof, wherein selenium-rich Changbai mountain ginseng, medicinal and edible homologous products, Chinese herbal medicines, Changbai mountain basswood honey, Changbai mountain mineral water and the like are used as raw materials, the ginseng fermentation wine brewing and the ginseng fermentation vinegar brewing are obtained through pretreatment, alcohol fermentation and acetic acid fermentation, after infusion, the bitter taste of the ginseng is reduced, nutrient substances are fully dissolved through nano crushing, the action of bacteria and enzyme is facilitated, honey is used as a sugar source, pollution-free genuine medicinal materials in the Changbai mountain area are supplemented, alcohol fermentation is carried out, and under the action of an enzyme system secreted by the bacteria, macromolecular substances are decomposed, converted and modified; the fermented ginseng is fermented and brewed, and the fermented ginseng is converted into fermented ginseng vinegar through acetic acid bacteria fermentation, so that the fermented drink with the characteristics of the Changbai mountain is prepared, the new advantages of the Changbai mountain are highlighted, and besides rich nutrition and complete functions, the drink is more extensive in people.

Description

Ginseng fermented wine and vinegar and preparation method thereof

Technical Field

The invention relates to fermented wine and vinegar, in particular to ginseng fermented wine and vinegar and a preparation method thereof.

Background

The Changbai mountain area has abundant physical products such as ginseng and other representative substances, but the physical products in the Changbai mountain area lack characteristics due to low processing degree, the added value is low, and the processing degree is not easy to be accepted by the public, so that most products are sold as raw materials, the value of the raw materials is not fully reflected, ginseng wine in the market is ginseng soaking wine, beneficial substances in ginseng are difficult to completely release, the efficacy of the ginseng wine is not strong, and the taking period is long.

Disclosure of Invention

The technical task of the invention is to provide a ginseng fermented wine and vinegar and a preparation method thereof aiming at the defects of the prior art.

The technical scheme adopted by the invention for solving the technical problems is as follows: a ginseng fermented wine and vinegar and a preparation method thereof, wherein raw materials comprise 5-20 parts of ginseng nano powder, 10-20 parts of linden honey, 5-8 parts of Korean ginseng, 3-5 parts of American ginseng, 5-10 parts of codonopsis pilosula, 3-5 parts of red ginseng, 3-5 parts of black ginseng, 3-5 parts of pilose antler, 3-10 parts of lucid ganoderma, 2-3 parts of brown birch fungus, 1-3 parts of pine pollen, 3-5 parts of tremella, 1-3 parts of gastrodia elata, 2-5 parts of dandelion, 5-10 parts of fritillary bulb, 5-8 parts of isatis root, 5-15 parts of acanthopanax, 3-5 parts of epimedium herb, 5-10 parts of Chinese magnoliavine fruit, 2-4 parts of boschniakia rossica powder, 2-5 parts of rhodiola rosea, 3-5 parts of polygonatum, 1-2 parts of liquorice, 1-5 parts of pine nut, 3-5 parts of motherwort, 2-10 parts of loquat fruit, 5-15 parts of mulberry, 3-7 parts of Chinese chestnut, 5-10 parts of lily, 3-8 parts of jujube powder and 5, 5-15 parts of raspberry, 5-8 parts of blueberry, 3-5 parts of blackcurrant, 5-15 parts of kiwi fruit, 1-5 parts of physalis alkekengi, 2-5 parts of cape gooseberry and 70-90 parts of mineral water;

the ginseng nanometer powder is prepared from Changbai mountain selenium-rich ginseng, firstly, organic selenium fertilizer is applied to ginseng in the growth process, the ginseng within 5 years is boiled for 2-3 hours after being cleaned, then, the boiled ginseng is soaked in honey, then, the ginseng is soaked for 5-7 days under the pressure of 0.15-0.2 Mpa, and finally, the ginseng nanometer powder for standby is obtained after fishing out, draining, drying and nanometer crushing; the basswood honey is wild basswood nectar in the Changbai mountain, and the concentration of mature honey is 42-43 Baume degrees; the mineral water is Changbai mountain mineral water;

the preparation method of the ginseng fermented wine comprises the following steps: mixing the raw materials, inoculating 0.01-0.05 part of yeast into the mixed raw materials, fermenting at 20-25 ℃, introducing sterile air for aerobic fermentation 3 days before fermentation, introducing air for 2 times every day, introducing air for 20-30 minutes each time, continuing anaerobic fermentation after the aerobic fermentation is finished, stopping anaerobic fermentation when the alcoholic strength reaches 13 ℃, ageing for 3-5 months, and finally filtering and filling to obtain ginseng fermentation liquor;

the preparation method of the ginseng fermented vinegar comprises the following steps: adding sterile water into the ginseng fermented wine to dilute the wine to reduce the alcoholic strength to 7-8 degrees, then inoculating 5-10% of acetic acid bacteria, fermenting for 48-96 hours at 30-32 ℃, ageing for 2-3 months, filtering and filling to obtain the ginseng fermented wine.

The invention has the advantages that: after infusion, the bitterness of ginseng is reduced, nutrient substances are fully dissolved through nano crushing, the action of bacteria and enzyme is facilitated, honey is used as a sugar source, pollution-free genuine medicinal materials in Changbai mountain areas are supplemented, alcohol fermentation is carried out, the ginseng fragrance type brewed wine (without distillation) is rich in nutrition, and under the action of an enzyme system secreted by a strain, macromolecular substances are decomposed, converted and modified, so that more and better functions are obtained; the ginseng-flavor wine is converted into the ginseng-flavor vinegar through acetic acid bacteria fermentation to prepare the fermented beverage with the Changbai mountain characteristic, so that the new advantages of the Changbai mountain are highlighted, and besides the advantages of rich nutrition and complete functions, the ginseng-flavor wine is more popular in drinking people.

Detailed Description

The present invention will be described in detail below with reference to the following description.

The first embodiment is as follows: a ginseng fermented wine, vinegar and its preparation method, wherein the raw materials include ginseng nanometer powder 5, linden honey 10, Korean ginseng 5, radix Panacis Quinquefolii 3, radix Codonopsis 5, Ginseng radix Rubri 3, radix Ginseng Rubra 3, cornu Cervi Pantotrichum 3, Ganoderma 3, brown birch fungus 2, pollen Pini 1, Tremella 3, rhizoma Gastrodiae 1, herba Taraxaci 2, Bulbus Fritillariae Cirrhosae 5, radix Isatidis 5, radix Acanthopanacis Senticosi 5, herba Epimedii 3, fructus Schisandrae 5, herba Cynomorii sulfas 2, radix Rhodiolae 2, rhizoma Polygonati Odorati 3, radix Glycyrrhizae 1, semen Pini 1, herba Leonuri 3, fructus Eriobotryae 2, Mori 5, semen Castaneae 3, Bulbus Lilii 5, fructus Jujubae powder 3, fructus Lycii 5, Rubi fructus 5, fructus Myrtilli 3, black currant 5, fructus Actinidiae chinensis 1, wild mushroom 1, fructus Seu folium Physalis 2, mineral water 70;

the ginseng nanometer powder is prepared from Changbai mountain selenium-rich ginseng, firstly, organic selenium fertilizer is applied to ginseng in the growth process, the ginseng within 5 years is boiled for 2 hours after being cleaned, then, the boiled ginseng is soaked in honey, then, the ginseng is soaked for 5 days under the pressure of 0.15-0.2 Mpa, and finally, the ginseng nanometer powder for standby is obtained after fishing out, draining, drying and nanometer crushing; the basswood honey is wild basswood nectar in the Changbai mountain, and the concentration of mature honey is 42-43 Baume degrees; the mineral water is Changbai mountain mineral water;

the preparation method of the ginseng fermented wine comprises the following steps: mixing the raw materials, inoculating 0.01-0.05 part of yeast into the mixed raw materials, fermenting at 20-25 ℃, introducing sterile air for aerobic fermentation 3 days before fermentation, introducing air for 2 times every day, introducing air for 20 minutes each time, continuing anaerobic fermentation after the aerobic fermentation is finished, stopping anaerobic fermentation when the alcoholic strength reaches 13 ℃, aging for 3 months, and finally filtering and filling to obtain ginseng fermentation liquor;

the preparation method of the ginseng fermented vinegar comprises the following steps: adding sterile water into the ginseng fermented wine for dilution to reduce the alcoholic strength to 7-8 degrees, then inoculating 5% acetic acid bacteria, fermenting for 48 hours at 30-32 ℃, ageing for 2 months, filtering and filling to obtain the ginseng fermented wine.

Example two: the raw materials comprise 10 parts of ginseng nanometer powder, 15 parts of linden honey, 6 parts of Korean ginseng, 4 parts of American ginseng, 7 parts of codonopsis pilosula, 4 parts of red ginseng, 4 parts of black ginseng, 4 parts of pilose antler, 5 parts of lucid ganoderma, 2 parts of Betula fusca, 2 parts of pine pollen, 4 parts of tremella, 2 parts of gastrodia elata, 3 parts of dandelion, 6 parts of fritillaria, 7 parts of isatis root, 10 parts of acanthopanax, 4 parts of epimedium, 8 parts of schisandra chinensis, 3 parts of boschniakia rossica powder, 3 parts of rhodiola rosea, 4 parts of polygonatum odoratum, 2 parts of liquorice, 2 parts of pine nut, 4 parts of leonurus, 5 parts of loquat fruit, 10 parts of mulberry, 5 parts of Chinese chestnut, 6 parts of lily, 6 parts of Chinese date powder, 7 parts of medlar, 10 parts of raspberry, 6 parts of blueberry, 4 parts of blackcurrant, 11 parts of kiwi fruit, 4 parts of wild myrtle, 3 parts;

the ginseng nanometer powder is prepared from Changbai mountain selenium-rich ginseng, firstly, organic selenium fertilizer is applied to ginseng in the growth process, the ginseng within 5 years is boiled for 2 hours after being cleaned, then, the boiled ginseng is soaked in honey, then, the ginseng is soaked for 6 days under the pressure of 0.15-0.2 Mpa, and finally, the ginseng nanometer powder for standby is obtained after fishing out, draining, drying and nanometer crushing; the basswood honey is wild basswood nectar in the Changbai mountain, and the concentration of mature honey is 42-43 Baume degrees; the mineral water is Changbai mountain mineral water;

the preparation method of the ginseng fermented wine comprises the following steps: mixing the raw materials, inoculating 0.01-0.05 part of yeast into the mixed raw materials, fermenting at 20-25 ℃, introducing sterile air for aerobic fermentation 3 days before fermentation, introducing air for 2 times every day, introducing air for 25 minutes every time, continuing anaerobic fermentation after the aerobic fermentation is finished, stopping anaerobic fermentation when the alcoholic strength reaches 13 ℃, ageing for 3-5 months, and finally filtering and filling to obtain ginseng fermentation liquor;

the preparation method of the ginseng fermented vinegar comprises the following steps: adding sterile water into the ginseng fermented wine for dilution to reduce the alcoholic strength to 7-8 degrees, then inoculating 8% acetic acid bacteria, fermenting for 72 hours at 30-32 ℃, ageing for 3 months, filtering and filling to obtain the ginseng fermented wine.

Example three: the raw materials comprise 20 parts of ginseng nanometer powder, 20 parts of linden honey, 8 parts of Korean ginseng, 5 parts of American ginseng, 10 parts of codonopsis pilosula, 5 parts of red ginseng, 5 parts of black ginseng, 5 parts of pilose antler, 10 parts of lucid ganoderma, 3 parts of Betula fusca, 3 parts of pine pollen, 5 parts of tremella, 3 parts of gastrodia elata, 5 parts of dandelion, 10 parts of fritillaria, 8 parts of isatis root, 15 parts of acanthopanax, 5 parts of epimedium, 10 parts of schisandra chinensis, 4 parts of boschniakia rossica powder, 5 parts of rhodiola rosea, 5 parts of polygonatum odoratum, 2 parts of liquorice, 5 parts of pine nut, 5 parts of motherwort, 10 parts of loquat fruit, 15 parts of mulberry, 7 parts of Chinese chestnut, 10 parts of lily, 8 parts of Chinese date powder, 10 parts of medlar, 15 parts of raspberry, 8 parts of blueberry, 5 parts of blackcurrant, 15 parts of kiwi fruit, 5 parts of wild myrtle, 5 parts;

the ginseng nanometer powder is prepared from Changbai mountain selenium-rich ginseng, firstly, organic selenium fertilizer is applied to ginseng in the growth process, the ginseng within 5 years is boiled for 3 hours after being cleaned, then, the boiled ginseng is soaked in honey, then, the ginseng is soaked for 7 days under the pressure of 0.15-0.2 Mpa, and finally, the ginseng nanometer powder for standby is obtained after fishing out, draining, drying and nanometer crushing; the basswood honey is wild basswood nectar in the Changbai mountain, and the concentration of mature honey is 42-43 Baume degrees; the mineral water is Changbai mountain mineral water;

the preparation method of the ginseng fermented wine comprises the following steps: mixing the raw materials, inoculating 0.01-0.05 part of yeast into the mixed raw materials, fermenting at 20-25 ℃, introducing sterile air for aerobic fermentation 3 days before fermentation, introducing air for 2 times every day, introducing air for 30 minutes each time, continuing anaerobic fermentation after the aerobic fermentation is finished, stopping anaerobic fermentation when the alcoholic strength reaches 13 ℃, ageing for 5 months, and finally filtering and filling to obtain ginseng fermentation liquor;

the preparation method of the ginseng fermented vinegar comprises the following steps: adding sterile water into the ginseng fermented wine for dilution to reduce the alcoholic strength to 7-8 degrees, then inoculating 5-10% of acetic acid bacteria, fermenting for 96 hours at 30-32 ℃, ageing for 3 months, filtering and filling to obtain the ginseng fermented wine.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present invention or directly or indirectly applied to other related technical fields are included in the scope of the present invention.

Claims (1)

1. A ginseng fermentation wine and vinegar and a preparation method thereof are characterized in that: the raw materials comprise 5-20 parts of ginseng nano powder, 10-20 parts of linden honey, 5-8 parts of Korean ginseng, 3-5 parts of American ginseng, 5-10 parts of codonopsis pilosula, 3-5 parts of red ginseng, 3-5 parts of black ginseng, 3-5 parts of pilose antler, 3-10 parts of lucid ganoderma, 2-3 parts of brown birch fungus, 1-3 parts of pine pollen, 3-5 parts of tremella, 1-3 parts of gastrodia elata, 2-5 parts of dandelion, 5-10 parts of fritillary bulb, 5-8 parts of isatis root, 5-15 parts of acanthopanax, 3-5 parts of epimedium herb, 5-10 parts of schisandra chinensis, 2-4 parts of boschniakia rossica powder, 2-5 parts of rhodiola rosea, 3-5 parts of polygonatum odoratum, 1-2 parts of liquorice, 1-5 parts of pine nut, 3-5 parts of motherwort, 2-10 parts of loquat fruit, 5-15 parts of mulberry, 3-7 parts of Chinese chestnut, 5-10 parts of lily, 3-8 parts of Chinese date powder, 5-10 parts of Chinese wolfberry, 5-5 parts of blueberry, 5 parts of blueberry, 5-15 parts of kiwi fruit, 1-5 parts of wild groundcherry, 2-5 parts of cape gooseberry and 70-90 parts of mineral water;

the ginseng nanometer powder is prepared from Changbai mountain selenium-rich ginseng, firstly, organic selenium fertilizer is applied to ginseng in the growth process, the ginseng within 5 years is boiled for 2-3 hours after being cleaned, then, the boiled ginseng is soaked in honey, then, the ginseng is soaked for 5-7 days under the pressure of 0.15-0.2 Mpa, and finally, the ginseng nanometer powder for standby is obtained after fishing out, draining, drying and nanometer crushing; the basswood honey is wild basswood nectar in the Changbai mountain, and the concentration of mature honey is 42-43 Baume degrees; the mineral water is Changbai mountain mineral water;

the preparation method of the ginseng fermented wine comprises the following steps: mixing the raw materials, inoculating 0.01-0.05 part of yeast into the mixed raw materials, fermenting at 20-25 ℃, introducing sterile air for aerobic fermentation 3 days before fermentation, introducing air for 2 times every day, introducing air for 20-30 minutes each time, continuing anaerobic fermentation after the aerobic fermentation is finished, stopping anaerobic fermentation when the alcoholic strength reaches 13 ℃, ageing for 3-5 months, and finally filtering and filling to obtain ginseng fermentation liquor;

the preparation method of the ginseng fermented vinegar comprises the following steps: adding sterile water into the ginseng fermented wine to dilute the wine to reduce the alcoholic strength to 7-8 degrees, then inoculating 5-10% of acetic acid bacteria, fermenting for 48-96 hours at 30-32 ℃, ageing for 2-3 months, filtering and filling to obtain the ginseng fermented wine.