CN1680527A

CN1680527A - Ginkgo wine and brewage thereof

Info

Publication number: CN1680527A
Application number: CN 200510020258
Authority: CN
Inventors: 张师云
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-01-21
Filing date: 2005-01-21
Publication date: 2005-10-12
Anticipated expiration: 2025-01-21
Also published as: CN1320092C

Abstract

The invention opened a process to produce the gingko wine. The process is: 1. get rid of the shell of the gingko and boil to ripe; 2. beat the gingko; 3.add the yeast into the jelly; 4.ferment the mixture; 5.distil the fermentation product. The weight of the yeast: the weight of jelly is 0.01-0.02:1. The wine is healthy and has good taste.

Description

A kind of YINGXINGJIU and brewing process thereof

(1) technical field:

The present invention relates to a kind of wine, particularly a kind of is the YINGXINGJIU of raw material brew with the ginkgo nut; The invention still further relates to the brewing process of this YINGXINGJIU.

(2) background technology:

Ginkgo has another name called gingko, is glacial epoch survival Relict Plant on earth, also is the most ancient Relict Plant in the existing spermatophyte, have the title of " living fossil "; China is the source region of ginkgo, and its resource accounts for about 70% of world's total amount.Food containing gingko almond is one of Chinese famous dry fruit, delicious flavour, pliable and tough satiny, other tool local flavor is than lotus seeds, even better, its nutrition is also very abundant, except that starch-containing, crude protein, nucleoprotein, crude fat, sucrose, robust fibre, fats glucide, also contains trace elements such as vitamins C, riboflavin, carotene, calcium, phosphorus, iron, potassium, magnesium, and ginkgoic acid, bilobol, five carbon polysaccharide, compositions such as fat sterol.Ginkgo is quite extensive on medicinal, it is medicine among the successive dynasties traditional Chinese physician habitually practises, carry the function that gingko has the phlegm of falling, detoxicating, desinsection in the Zhang Lulu of the Qing Dynasty " herbal classic is met the source ", can treat " diseases such as sore scabies subcutaneous ulcer knurl, acute mastitis are festered, tooth worm dental caries, infantile diarrhea, leucorrhea with red and white discharge, chronic stranguria with turbid discharge, the seminal emission enuresis "; Record in the Yuan Dynasty Wu Rui work " daily book on Chinese herbal medicine ", ginkgo " its flavor is sweet flat, and is pained poisonous "; In the Compendium of Material Medica of the Ming Dynasty's LI Shi-Zhen note have " the prepared food warming the lung and benefiting QI, Dingchuan is coughed, and dwindles just, ends hundred turbid; Eat raw and fall disease, disinfection.Chew slurry and be coated with the nasal surface brothers, go bleb, the tinea infantile malnutrition due to digestive disturbances or intestinalparasites people, crab louse etc.", so ginkgo not only have beneficial lung qi, control cough breathe heavily, phlegm is coughed, leukorrhea, gonorrhoea, pass out semen, dwindle just, flat chapped wrinkle, protect blood vessel, the blood flow increasing equivalence also can be used for the treatment of pulmonary tuberculosis, bronchitis, chronic tracheitis.And ginkgo is as the dietotherapy articles for use, and tonic is also with a long history, edible gingko, but health is prolonged life, and is usually used in senior feast reception guests, as far back as the Song dynasty, ginkgo just is listed in imperial tribute, and the Japanese also has the custom of edible gingko every day, westerner's Christmas also indispensable gingko.With regard to edible way, the cooking methods of ginkgo mainly contains and stir-fries and eats, roastingly eat, cook, garnishes, cake, preserved fruit, can, beverage; In addition, can also ginkgo be that raw material is used for wine brewing, for example application number is: 03131562.3, name is called the Chinese invention patent of " strawberry YINGXINGJIU and preparation method thereof ", a kind of strawberry YINGXINGJIU and preparation method thereof is disclosed, it is with strawberry and immersion, ginkgo after the boiling, red date, grape is a raw material, through sugar, Mi Qu, live yeast fermentation 24～36 hours, 50 °～60 ° ales are blent in stirring, seal up for safekeeping after 5～15 days and press juice, through thick, finly filtration, get juice and stir evenly, make pol 2g/100g with the ratio allotment of sugar in 50: 1, acidity 0.3g/100ml, the wine degree is 18 °～28 ° a strawberry YINGXINGJIU.This strawberry YINGXINGJIU has certain nutrition, medical value, but because its brew cycle is shorter, and this strawberry YINGXINGJIU be not simple be raw material with ginkgo, but together brew of plurality of raw materials, so the taste of ginkgo is lighter, and the taste of the strawberry of having mixed, grape, and ginkgo fragrance also alcohol is being just inadequately, some nutrition of contained ginkgo, medicinal component might be lost in the wine, and its brewing process is also comparatively complicated, loaded down with trivial details.

(3) summary of the invention:

The present invention will disclose that a kind of brewing process is simple, taste pure just, the YINGXINGJIU of more double all gingkgo health cares and medicinal efficacy, the present invention also will disclose the brewing process of this YINGXINGJIU.

The brewing process of YINGXINGJIU of the present invention, its step is as follows:

1) ginkgo is shelled, carry out boiling; If the ginkgo of shelling is carried out directly pulling an oar after the boiling, taste with the YINGXINGJIU of its brew is denseer, and have a contained peculiar sweetness and bitterness flavor in the ginkgo core, therefore, for making the taste of the YINGXINGJIU of brew more alcohol just, fresh and sweet, reduce wherein contained sweetness and bitterness flavor, can also be after the ginkgo boiling of shelling be ripe, skin, the core of ginkgo are together got rid of, again with its making beating; And the time of boiling ginkgo generally should be at 25～35 minutes, preferably about 30 minutes, so that ginkgo can be boiled fully;

2) with the ginkgo making beating of boiling;

3) in the ginkgo pulp, add distiller's yeast; Wherein, the weight that adds distiller's yeast adds the twice of distiller's yeast weight in the time of should reaching the common rice wine of general brew, described distiller's yeast can be the distiller's yeast of any kind, various distiller's yeasts all can be used for the brew YINGXINGJIU, but for the taste that makes the YINGXINGJIU that brew goes out more alcohol just, also make finished wine can reach the higher number of degrees, preferably select the distiller's yeast of brew aromatic type wine for use; The weight ratio of distiller's yeast that is added and ginkgo pulp is generally 0.01～0.02: 1; For reaching best effect, the weight ratio of the distiller's yeast of adding and ginkgo pulp should be 0.015: 1; The distiller's yeast of the brew aromatic type wine that adopts is generally the distiller's yeast of brew Moutai (Spirit);

4) the gained mixture is fermented; Described fermentation time was generally 10～20 days, and preferably 15 days, because if the time of fermentation is too short, too dense, the contained distinctive smell of ginkgo of the taste of the YINGXINGJIU that spawns is heavy especially; If with its fermentation about 15 days, the YINGXINGJIU taste that is spawned so is then more stable, alcohol just; And leavening temperature generally is controlled at 25～40 ℃, preferably about 28 ℃, makes mixture can reach ferment effect preferably;

5) fermented product with gained distills, and collects distillate, gets YINGXINGJIU; General is that raw material carries out brew with 500 gram ginkgoes, can obtain about 500 grams, the number of degrees are 5 YINGXINGJIU of spending; For adapting to human consumer's different taste demand, also the distillate of collecting can be filtered, goes flavor, obtain the lighter YINGXINGJIU of ginkgo flavor; Because the distillate that just distilled out reaches as high as about 30 degree, its number of degrees can be along with the growth of distillation time then, and slowly successively decreases, be decremented to 0 degree at last, so can also according to actual needs collected distillate be blent, obtain the YINGXINGJIU of the required number of degrees.

YINGXINGJIU of the present invention is to be raw material with the ginkgo nut that boils, adding the brew of together fermenting of an amount of distiller's yeast forms, because YINGXINGJIU of the present invention only is raw material with the food containing gingko almond, do not use other raw material more simultaneously or add other any additives, not only mouthfeel is fresh and sweet to make the YINGXINGJIU that brew goes out, alcohol just, also have ginkgo special delicate fragrance flavor, and YINGXINGJIU of the present invention has more and can activate blood circulation and disperse blood clots, TONGMAI SHULUO, anti-ageing, the effect of reducing blood-fat, not only to neurodynia, migraine, coronary heart disease, stenocardia, cardiovascular and cerebrovascular diseases such as cerebral thrombosis have certain assisting therapy, also to asthma, frequent micturition, anti-ageing, cancer-resisting, senile dementia, physical strength reinforcing has tangible health-care effect, is a kind of health promoting wine that can drink in right amount for a long time; And its brewing process of YINGXINGJIU of the present invention is simple, with low cost, can produce in batches fully.

(4) embodiment:

Embodiment 1:

1) ginkgo is shelled, carry out boiling, the time of boiling is 25 minutes;

2) with the ginkgo making beating of boiling;

3) add distiller's yeast in the ginkgo pulp, the distiller's yeast that is added is the distiller's yeast of brew Moutai (Spirit), and the weight ratio of itself and ginkgo pulp is 0.01: 1;

4) the gained mixture is fermented, the 12 days time of fermentation, the temperature of fermentation is controlled at about 25 ℃;

5) fermented product with gained distills, and collects distillate, promptly obtains the slightly YINGXINGJIU of sweetness and bitterness flavor.

Embodiment 2:

1) ginkgo is shelled, carry out boiling, and the gingko after will boiling is removed the peel, coring; The time of boiling is 35 minutes;

2) with the ginkgo making beating of boiling;

3) add distiller's yeast in the ginkgo pulp, the distiller's yeast that is added is the distiller's yeast of brew Moutai (Spirit), and the weight ratio of itself and ginkgo pulp is 0.02: 1;

4) the gained mixture is fermented, the 20 days time of fermentation, the temperature of fermentation is controlled at about 40 ℃;

5) fermented product with gained distills, and collects distillate, and the gained distillate is filtered, and promptly gets the lighter YINGXINGJIU of ginkgo taste.

Embodiment 3:

1) ginkgo is shelled, carry out boiling, and the gingko after will boiling is removed the peel, coring, the time of boiling is 30 minutes;

2) with the ginkgo making beating of boiling;

3) add distiller's yeast in the ginkgo pulp, the distiller's yeast that is added is the distiller's yeast of brew Moutai (Spirit), and the weight ratio of itself and ginkgo pulp is 0.015: 1;

4) the gained mixture is fermented, the time of fermentation is 15 days, and the temperature of fermentation is about 28 ℃;

5) fermented product with gained distills, and collects distillate, and the gained distillate is filtered, goes to distinguish the flavor of and blend, and gets YINGXINGJIU.

Claims

1, a kind of brewing process of YINGXINGJIU, its step is as follows:

1) ginkgo is shelled, boiling is well-done;

2) with the ginkgo making beating of boiling;

3) in the ginkgo pulp, add distiller's yeast;

4) the gained mixture is fermented;

5) fermented product with gained distills, and collects distillate, gets YINGXINGJIU.

2, the brewing process of YINGXINGJIU according to claim 1 is characterized in that: in the step 3), add the twice of distiller's yeast weight when the weight of the distiller's yeast of described adding is the common rice wine of brew.

3, the brewing process of YINGXINGJIU according to claim 1 and 2 is characterized in that: the distiller's yeast of described adding is the distiller's yeast of brew aromatic type wine; The weight ratio of the weight of its adding and ginkgo pulp is 0.01～0.02: 1.

4, the brewing process of YINGXINGJIU according to claim 3 is characterized in that: in the step 3), the weight ratio of the distiller's yeast of described adding and ginkgo pulp is 0.015: 1.

5, the brewing process of YINGXINGJIU according to claim 1 and 2 is characterized in that: in the step 1), with the ginkgo boiling ripe after, again with its peeling, coring.

6, the brewing process of YINGXINGJIU according to claim 1 and 2 is characterized in that: in the step 4), the described fermented mixture time is 12～20 days; Leavening temperature is 25～40 ℃.

7, the brewing process of YINGXINGJIU according to claim 5 is characterized in that: in the step 4), the described fermented mixture time is 15 days; Leavening temperature is 28 ℃.

8, the brewing process of YINGXINGJIU according to claim 1 and 2 is characterized in that: in the step 1), the cooking time of described ginkgo is 25～35 minutes.

9, the brewing process of YINGXINGJIU according to claim 1 and 2 is characterized in that: in the step 5), the distillate of collecting is filtered, goes flavor, blends.

10, the YINGXINGJIU of the described brewing process brew of claim 1～9.