CN101531961B

CN101531961B - Fermented ginseng wine and brewing technology

Info

Publication number: CN101531961B
Application number: CN2009100668093A
Authority: CN
Inventors: 文连奎; 王建波; 王治同; 谷春梅; 孟祥光
Original assignee: CHANGCHUN LINHE FOOD Co Ltd
Current assignee: Changchun Linhe Food Co., Ltd.
Priority date: 2009-04-13
Filing date: 2009-04-13
Publication date: 2012-11-07
Anticipated expiration: 2029-04-13
Also published as: CN101531961A

Abstract

The invention provides a fermented ginseng wine and a brewing technology thereof. The fermented ginseng wine is brewed and manufactured by technical steps of processing raw material, blanching, pulping, mixing pulp, fermenting, separating, pressing, aging, clarifying and the like, and the fermented ginseng wine has the alcoholic strength of 10-12 percent, the acidity less than 0.4 percent and the residual sugar less than 0.8 percent. Compared with the traditional ginseng wine obtained by dipping in alcohol, the fermented ginseng wine has the advantages of low alcoholic strength, light yellow appearance, tartish, tasty, mellow and natural taste, specific fragrance and flavor of ginseng, etc.

Description

Fermented ginseng wine and making method

Technical field

The present invention provides a kind of fermented ginseng wine, also discloses its making method simultaneously, belongs to the drinks technology and brewing technology.

Background technology

Genseng is the famous and precious tonic that has won fame both at home and abroad, and obeys body-building for a long time and prolongs life, at China's medicinal history about 4,000 years; Have very big medical value and economic worth, pharmacological research shows, but genseng enhance immunity power; Strengthen disease resistance, regulate the human body cholesterol metabolic, suppress hypercholesterolemia.In addition, also can strengthen cardiac contractile force, excited people's nervous function, hemopoietic function etc., the good merchantable brand of nourishing.Traditional spirit of ginseng preparation method just simply is placed on genseng in the wine and soaks, and its intravital effective constituent is soaked out, because the taste of genseng taste and wine can not well mix in the wine that soaks, therefore, the mouthfeel of soaking wine is relatively poor.And adopt traditional zymotic prepared spirit of ginseng because the sugar that contains in its raw material is lower, the fragrance of genseng a little less than, acidity is lower, color and luster is also more shallow, so can not reach the quality of fermented wine requirement, can't brewage into real fermented ginseng wine.

Summary of the invention

The present invention provides a kind of fermented ginseng wine, has changed the not good shortcoming of traditional immersion type spirit of ginseng mouthfeel.

The invention also discloses the making method of above-mentioned fermented ginseng wine, its objective is that having solved genseng is unfavorable for the stable technological problems such as bad of fermentation and spirit of ginseng.

The making method of genseng fermented wine of the present invention may further comprise the steps:

1) raw material is handled: be cut into the ginseng tablet that thickness is 1 ~ 2mm after selecting fresh genseng clear water to soak;

2) blanching making beating: the ginseng tablet who cuts is added hydro-thermal in 1: 2 ~ 5 ratio, and to scald deactivating enzyme active, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet broken into slurries;

3) size mixing: in the genseng slurries, add white sugar, be made into 60 ~ 80% dense liquid glucose and add, add 20% low verjuice again, reach 20--22% to sugar degree, acidity 0.4% is with down to PH3.4 ~ 3.8;

4) fermentation: the high-activity yeast of will making wine stirs in the adding genseng slurries after the activation by 1 ~ 3% dosage;

Primary Fermentation: 15 ~ 25 ℃ of control leavening temperatures, the processing of stirring between yeast phase, lower the temperature reaches fermented wine precision 10-12%;

Secondary fermentation: add sulfurous gas 40 ~ 60mg/L, leavening temperature 15-25 ℃, time 30-40 days;

5) separate squeezing: draw supernatant after the secondary fermentation, bottom settlings is squeezed;

6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.0 ~ 1.5g/L, freezing temp-8 ~-2 ℃, 5-7 days.

In the above-mentioned technology, best of breed is an inoculum of dry yeast 2%, 20 ℃ of leavening temperatures, and under the condition of fermentating liquid PH value 3.6, it is the fastest that fermented ginseng wine reaches the fermented wine precision, and residual sugar is minimum.

Add sulfurous gas 50mg/L, leavening temperature 16-20 ℃, time 30-40 days during secondary fermentation.Adopt wilkinite to combine cold method to clarify during the ageing, the wilkinite addition is 1.3g/L, freezing temp-5 ℃, 5-7 days.

Product standard: alcoholic strength 10--12%, acidity is lower than 0.4%, and residual sugar is lower than 0.8%

The present invention compares the advantage that has with traditional alcohol-pickled spirit of ginseng that obtains: alcoholic strength is lower, and outward appearance is faint yellow, and tasty and refreshing, the mellow nature of the little acid of mouthfeel has the advantage such as fragrance and flavour of the distinctive uniqueness of genseng.

Index such as following table:

	Tradition soaking wine product	Fermented type spirit of ginseng product
			Ethanol content	More than 20.%	Below 13.%
Tunning	Do not have	Have

Embodiment

Through following examples the present invention is described for example further; And do not limit the present invention in any way; Under the prerequisite that does not deviate from technical solution of the present invention, any change or change that those of ordinary skills that the present invention did are realized easily all will fall within the claim scope of the present invention.

Embodiment 1

2) blanching making beating: the ginseng tablet who cuts is added hydro-thermal in 1: 3 ratio, and to scald deactivating enzyme active, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet broken into slurries;

3) size mixing: in the genseng slurries, add white sugar, be made into 70% dense liquid glucose and add, add 20% low verjuice again, reach 20--22%, acidity 0.4%, PH3.6 to sugar degree;

4) fermentation: the high-activity yeast of will making wine stirs in the adding genseng slurries after the activation by 2% dosage;

Primary Fermentation: 20 ℃ of control leavening temperatures, the processing of stirring between yeast phase, lower the temperature reaches fermented wine precision 10-12%;

Secondary fermentation: add sulfurous gas 50mg/L, leavening temperature 16-20 ℃, time 30-40 days;

6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.3g/L, freezing temp-5 ℃, 5-7 days.

Embodiment 2

2) blanching making beating: the ginseng tablet who cuts is added hydro-thermal in 1: 2 ratio, and to scald deactivating enzyme active, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet broken into slurries;

3) size mixing: in the genseng slurries, add white sugar, be made into 60% dense liquid glucose and add, add 20% low verjuice again, reach 20--22%, acidity 0.4%, PH3.4 to sugar degree;

4) fermentation: the high-activity yeast of will making wine stirs in the adding genseng slurries after the activation by 3% dosage;

Secondary fermentation: add sulfurous gas 40mg/L, leavening temperature 16-20 ℃, time 30-40 days;

6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.0g/L, freezing temp-5 ℃, 5-7 days.

Embodiment 3

2) blanching making beating: the ginseng tablet who cuts is added hydro-thermal in 1: 4 ratio scald the Tunization enzymic activity, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet is broken into slurries;

3) size mixing: in the genseng slurries, add white sugar, be made into 80% dense liquid glucose and add, add 20% low verjuice again, reach 20--22%, acidity 0.4%, PH3.8 to sugar degree;

4) fermentation: the high-activity yeast of will making wine stirs in the adding genseng slurries after the activation by 1% dosage;

Secondary fermentation: add sulfurous gas 60mg/L, leavening temperature 16-20 ℃, time 30-40 days;

6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.5g/L, freezing temp-5 ℃, 5-7 days.

Former wine outward appearance after clarification is stable is light yellow, and clear has distinctive fragrance of genseng and aroma, and little acid is tasty and refreshing, and the wine body is plentiful.Alcoholic strength is 10--12%, and acidity is lower than 0.4%, and residual sugar is lower than 0.8%.

Claims

1. fermented ginseng wine brewage technology may further comprise the steps:

1) raw material is handled: be cut into the ginseng tablet that thickness is 1～2mm after selecting fresh genseng clear water to soak;

2) blanching making beating: the ginseng tablet who cuts is added hydro-thermal in 1: 2～5 ratio, and to scald deactivating enzyme active, temperature 85-90 ℃, time 1-2 minute, the ginseng tablet broken into slurries;

3) size mixing: in the genseng slurries, add white sugar, be made into 60～80% dense liquid glucose and add, add 20% low verjuice again, reach 20～22%, acidity 0.4%, pH3.4～3.8 to sugar degree;

4) fermentation: the high-activity yeast of will making wine stirs in the adding genseng slurries after the activation by 1～3% dosage;

Primary Fermentation: 15～25 ℃ of control leavening temperatures, the processing of stirring between yeast phase, lower the temperature reaches fermented wine precision 10-12%;

Secondary fermentation: add sulfurous gas 40～60mg/L, leavening temperature 15-25 ℃, time 30-40 days;

6) ageing clarification: 10-15 ℃ of ageing temperature, carry out clarifying treatment during the ageing, adopt wilkinite and cold method to clarify, the wilkinite addition is 1.0～1.5g/L, freezing temp-8～-2 ℃, 5-7 days.