CN110144274A - 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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- CN110144274A CN110144274A CN201910605761.2A CN201910605761A CN110144274A CN 110144274 A CN110144274 A CN 110144274A CN 201910605761 A CN201910605761 A CN 201910605761A CN 110144274 A CN110144274 A CN 110144274A
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- ginseng fruit
- sugar
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- fruit wine
- fermentation
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a kind of preparation methods of ginseng fruit wine, it is related to technique for making wine field, solve the problems, such as that the not good enough and directly edible panax ginseng fruit of the lower and non-natural maturity panax ginseng fruit taste of maturity causes nutrient utilization lower, be characterized in that: including choose high-quality panax ginseng fruit that full appearance does not completely go mouldy and damages by worms it is broken prepare pulp, addition sugar and honey and dry ferment, mixing and fermentation, standing and secondary fermentation, natural maturity or accelerate the ripening, adjusts mouthfeel and refined filtration and etc. be made with differently flavoured ginseng fruit wine；Ginseng fruit wine prepared by the present invention, the abundant nutriment being utilized in ginseng fruit wine, so that the nutriment in panax ginseng fruit is easier to be absorbed by the body, and prepared panax ginseng fruit wine has different flavor and mouthfeel, is suitable for majority of populations.
Description
Technical field
The present invention relates to technique for making wine field more particularly to a kind of preparation methods of ginseng fruit wine.
Background technique
The herbaceous plant of panax ginseng fruit category solanaceous vegetable, fruit and ornamental type is small filling for many years in tropical and subtropical region
Wood is annual cultivation in China and Japan, and pulp faint scent succulence, seedless, unique flavor in abdomen has high protein, low fat
The features such as fat, low sugar, while rich in protein, amino acid and microelement, vitamin and mineral element, there is health care function
Effect, it is a kind of more comprehensive dual-purpose food of vegetables and fruits of nutrition, edible to supplement needed by human body, has healthy nutritive value.
The ginseng fruits of natural maturity have simple and elegant faint scent, the salubrious succulence of pulp, unique flavor, and maturity is lower and non-
Its nutrient utilization is lower if natural maturity degree panax ginseng fruit taste is not good enough, and panax ginseng fruit is directly eaten, therefore, it is proposed that
A kind of preparation method of ginseng fruit wine.
Summary of the invention
The technical problem to be solved by the present invention is in view of the foregoing drawbacks, provide a kind of preparation method of ginseng fruit wine, with solution
Certainly the not good enough and directly edible panax ginseng fruit of the lower and non-natural maturity panax ginseng fruit taste of maturity causes nutrient utilization lower
Problem.
To achieve the above object, the invention provides the following technical scheme:
A kind of preparation method of ginseng fruit wine, comprising the following steps:
S1, the high-quality panax ginseng fruit that full appearance is complete, does not go mouldy and damages by worms is chosen, is rinsed well fruit using clear water, from
So air-dried epidermis excessive moisture；
S2, the panax ginseng fruit after air-dried moisture is put into the vessel after disinfection, break process is carried out to pulp and pericarp, obtains fruit
Slurry；
S3, honey and sugar are added into vessel；High activity dried yeast is added, place 12 hours or more, it then adds again primary
The one third of dosage, obtains mixed component A before the additive amount of sugar and honey, sugar and honey is no less than after mixing；
S4, intermittent stirring is carried out to mixed component A, stirred four times in total, then covered vessel cover and ferment, in fermentation process,
Detection sugar content daily, when sugar content is 1%, fermentation is completed to obtain distiller's wort；
In S5, the fermentor being put in after sterilizing after filtering distiller's wort, temperature is controlled at 15 DEG C~25 DEG C, sealing and standing 30 days；
S6, wine liquid is obtained using siphonic effect, wine liquid is placed in glassware, magma panax ginseng fruit is obtained after its maturation
Wine；
S7, sugar is watered or added according to demand into magma ginseng fruit wine, last refined filtration obtains drinkable ginseng fruit wine.
As a further solution of the present invention, in S2, the ratio of each component is that every 3 liters of pulps add 20g honey, 500ml
Sugar and 15g dry ferment.
As a further solution of the present invention, in S2, the placement temperature of pulp is 15 DEG C~25 DEG C.
As a further solution of the present invention, in S3, honey is sticky and transparent translucent gelatinous high-quality honey.
As a further solution of the present invention, in S3, sugar is white sugar or monocrystal rock sugar.
As a further solution of the present invention, in S4, fermentation initial stage is stirred three times in the morning, afternoon and evening daily, when without obvious gas
Bubble enters ferment middle when emerging；The pressure cap of progress in ferment middle every three days enters the fermentation later period when wine liquid sufficiently colours；
Carry out within fermentation the later period every 2-3 days primary pine lid.
As a further solution of the present invention, in S6, the method for wine liquid maturation is aging or utilizes oxidation mature and cold and hot
Processing promotes mature.
In conclusion compared with the prior art, the invention has the following beneficial effects:
Ginseng fruit wine prepared by the present invention, the abundant nutriment being utilized in ginseng fruit wine, so that the nutrition in panax ginseng fruit
Substance is easier to be absorbed by the body, and prepared panax ginseng fruit wine has different flavor and mouthfeel, is suitable for majority of populations.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments, based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
Embodiment 1
A kind of preparation method of ginseng fruit wine, comprising the following steps:
S1, the high-quality panax ginseng fruit that full appearance is complete, does not go mouldy and damages by worms is chosen, is rinsed well fruit using clear water, from
So air-dried epidermis excessive moisture；
In S2,5L vessel after sterilization, break process is carried out to pulp and pericarp, obtains pulp, pulp account for vessel three/
Two volume；
S3,20g honey and 500ml sugar are added into vessel；15g high activity dried yeast is added, is kept for 15 DEG C of room temperature, places 14
Hour, primary sugar and honey are then added again, and Specific amounts is adjustable, but the one third of no less than previous dosage, is mixed
Component A；
S4, every primary stirring in 4 hours is carried out to mixed component A, stirred four times in total, then cover vessel cover fermentation, fermentation
In the process, sugar content is detected daily, and when sugar content is 1%, fermentation is completed to obtain distiller's wort；
In S5, the fermentor being put in after sterilizing after filtering distiller's wort, temperature is controlled at 15 DEG C, sealing and standing 30 days；
S6, wine liquid is obtained using siphonic effect, wine liquid is placed in glassware, utilize oxidation maturation and the side of cold-heat treatment
Formula promotes wine liquid mature, obtains magma ginseng fruit wine；
S7, sugar is watered or added according to demand into magma ginseng fruit wine, last refined filtration obtains drinkable ginseng fruit wine.
Preferably, in S3, honey is sticky and transparent translucent gelatinous high-quality honey；
Preferably, in S4, fermentation initial stage is stirred three times in the morning, afternoon and evening daily, enters in fermentation when emerging without obvious bubble
Phase；The pressure cap of progress in ferment middle every three days enters the fermentation later period when wine liquid sufficiently colours；It carries out within fermentation the later period every 2 days
Primary pine lid；
Embodiment 2
A kind of preparation method of ginseng fruit wine, comprising the following steps:
S1, the high-quality panax ginseng fruit that full appearance is complete, does not go mouldy and damages by worms is chosen, is rinsed well fruit using clear water, from
So air-dried epidermis excessive moisture；
In S2,5L vessel after sterilization, break process is carried out to pulp and pericarp, broken pericarp and pulp account for vessel three
/ bis- volume；
S3,20g honey and 500ml sugar are added into vessel；15g high activity dried yeast is added, is kept for 25 DEG C of room temperature, places 12
Hour, primary sugar and honey are then added again, and Specific amounts is adjustable, but should be no less than the one third of previous dosage, is mixed
It is combined a point A；
S4, every primary stirring in 4 hours is carried out to mixed component A, stirred four times in total, then cover vessel cover fermentation, fermentation
In the process, sugar content is detected daily, and when sugar content is 1%, fermentation is completed to obtain distiller's wort；
In S5, the fermentor being put in after sterilizing after filtering distiller's wort, fermentation temperature is controlled at 25 DEG C, sealing and standing 30 days；
S6, wine liquid is obtained using siphonic effect, wine liquid is placed in glassware and is closed the lid, control temperature is quiet at 17 DEG C
It sets 45 days, for improving flavor and taste, obtains magma ginseng fruit wine；
S7, sugar is watered or added according to demand into magma ginseng fruit wine, last refined filtration obtains drinkable ginseng fruit wine.
Preferably, in S3, honey is sticky and transparent translucent gelatinous high-quality honey；
Preferably, in S4, fermentation initial stage is stirred three times in the morning, afternoon and evening daily, enters in fermentation when emerging without obvious bubble
Phase；The pressure cap of progress in ferment middle every three days enters the fermentation later period when wine liquid sufficiently colours；It carries out within fermentation the later period every 3 days
Primary pine lid.
Embodiment 3
A kind of preparation method of ginseng fruit wine, comprising the following steps:
S1, the high-quality panax ginseng fruit that full appearance is complete, does not go mouldy and damages by worms is chosen, is rinsed well fruit using clear water, from
So air-dried epidermis excessive moisture；
In S2,5L vessel after sterilization, break process is carried out to pulp and pericarp, broken pericarp and pulp account for vessel three
/ bis- volume；
S3,20g honey and 500ml sugar are added into vessel；15g high activity dried yeast is added, is kept for 20 DEG C of room temperature, places 12
Hour, primary sugar and honey are then added again, and Specific amounts is adjustable, but should be no less than the one third of previous dosage, is mixed
It is combined a point A；
S4, every primary stirring in 4 hours is carried out to mixed component A, stirred four times in total, then cover vessel cover fermentation, fermentation
In the process, sugar content is detected daily, and when sugar content is 1%, fermentation is completed to obtain distiller's wort；
In S5, the fermentor being put in after sterilizing after filtering distiller's wort, fermentation temperature is controlled at 20 DEG C, sealing and standing 30 days；
S6, wine liquid is obtained using siphonic effect, wine liquid is placed in glassware and is closed the lid, controlled temperature at 8 DEG C, stand
45 days, for improving flavor and taste, obtain magma ginseng fruit wine；
S7, sugar is watered or added according to demand into magma ginseng fruit wine, last refined filtration obtains drinkable ginseng fruit wine.
Preferably, in S3, honey is sticky and transparent translucent gelatinous high-quality honey；
Preferably, in S4, fermentation initial stage is stirred three times in the morning, afternoon and evening daily, enters in fermentation when emerging without obvious bubble
Phase；The pressure cap of progress in ferment middle every three days enters the fermentation later period when wine liquid sufficiently colours；It carries out within fermentation the later period every 2 days
Primary pine lid.
Embodiment 4
A kind of preparation method of ginseng fruit wine, comprising the following steps:
S1, the high-quality panax ginseng fruit that full appearance is complete, does not go mouldy and damages by worms is chosen, is rinsed well fruit using clear water, from
So air-dried epidermis excessive moisture；
In S2,5L vessel after sterilization, break process is carried out to pulp and pericarp, broken pericarp and pulp account for vessel three
/ bis- volume；
S3,20g honey and 500ml sugar are added into vessel；15g high activity dried yeast is added, is kept for 15 DEG C of room temperature, places 12
Hour, primary sugar and honey are then added again, and Specific amounts is adjustable, but should be no less than the one third of previous dosage, is mixed
It is combined a point A；
S4, every primary stirring in 4 hours is carried out to mixed component A, stirred four times in total, then cover vessel cover fermentation, fermentation
In the process, sugar content is detected daily, and when sugar content is 1%, fermentation is completed to obtain distiller's wort；
In S5, the fermentor being put in after sterilizing after filtering distiller's wort, fermentation temperature is controlled at 25 DEG C, sealing and standing 30 days；
S6, wine liquid is obtained using siphonic effect, wine liquid is placed in glassware and is closed the lid, control temperature is quiet at 14 DEG C
It sets 45 days, for improving flavor and taste, obtains magma ginseng fruit wine；
S7, sugar is watered or added according to demand into magma ginseng fruit wine, last refined filtration obtains drinkable ginseng fruit wine.
Preferably, in S3, honey is sticky and transparent translucent gelatinous high-quality honey；
Preferably, in S4, fermentation initial stage is stirred three times in the morning, afternoon and evening daily, enters in fermentation when emerging without obvious bubble
Phase；The pressure cap of progress in ferment middle every three days enters the fermentation later period when wine liquid sufficiently colours；It carries out within fermentation the later period every 2 days
Primary pine lid.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of preparation method of ginseng fruit wine, which comprises the following steps:
S1, the high-quality panax ginseng fruit that full appearance is complete, does not go mouldy and damages by worms is chosen, is rinsed well fruit using clear water, from
So air-dried epidermis excessive moisture；
S2, the panax ginseng fruit after air-dried moisture is put into the vessel after disinfection, break process is carried out to pulp and pericarp, obtains fruit
Slurry；
S3, honey and sugar are added into vessel；High activity dried yeast is added, place 12 hours or more, it then adds again primary
The one third of dosage, obtains mixed component A before the additive amount of sugar and honey, sugar and honey is no less than after mixing；
S4, intermittent stirring is carried out to mixed component A, stirred four times in total, then covered vessel cover and ferment, in fermentation process,
Detection sugar content daily, when sugar content is 1%, fermentation is completed to obtain distiller's wort；
In S5, the fermentor being put in after sterilizing after filtering distiller's wort, temperature is controlled at 15 DEG C~25 DEG C, sealing and standing 30 days；
S6, wine liquid is obtained using siphonic effect, wine liquid is placed in glassware, magma panax ginseng fruit is obtained after its maturation
Wine；
S7, sugar is watered or added according to demand into magma ginseng fruit wine, last refined filtration obtains drinkable ginseng fruit wine.
2. the preparation method of ginseng fruit wine according to claim 1, which is characterized in that in S2, the ratio of each component is every 3
Rise pulp addition 20g honey, 500ml sugar and 15g dry ferment.
3. the preparation method of ginseng fruit wine according to claim 2, which is characterized in that in S2, the placement temperature of pulp is
15 DEG C~25 DEG C.
4. the preparation method of ginseng fruit wine according to claim 1, which is characterized in that in S3, honey is sticky and saturating
Bright translucent gelatinous high-quality honey.
5. the preparation method of ginseng fruit wine according to claim 1, which is characterized in that in S3, sugar is white sugar or monocrystal
Rock sugar.
6. the preparation method of -5 any ginseng fruit wine according to claim 1, which is characterized in that in S4, fermentation initial stage is every
It is stirred three times in the morning, afternoon and evening, enters ferment middle when emerging without obvious bubble；It is once pressed within ferment middle every three days
Cap enters the fermentation later period when wine liquid sufficiently colours；Carry out within fermentation the later period every 2-3 days primary pine lid.
7. the preparation method of ginseng fruit wine according to claim 6, which is characterized in that in S6, the method for wine liquid maturation is
It is aging or mature using oxidation maturation and cold-heat treatment promotion.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910605761.2A CN110144274A (en) | 2019-07-05 | 2019-07-05 | A kind of preparation method of ginseng fruit wine |
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| CN201910605761.2A CN110144274A (en) | 2019-07-05 | 2019-07-05 | A kind of preparation method of ginseng fruit wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113528276A (en) * | 2021-06-28 | 2021-10-22 | 海南华美益实业有限公司 | Noni composite fruit wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130727A (en) * | 2007-08-22 | 2008-02-27 | 苏庆杰 | Technique for brewing gen-seng fruit fruit wine |
| CN108048280A (en) * | 2017-12-30 | 2018-05-18 | 重庆楠桦生物科技有限公司 | A kind of preparation method of ginseng fruit wine |
-
2019
- 2019-07-05 CN CN201910605761.2A patent/CN110144274A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130727A (en) * | 2007-08-22 | 2008-02-27 | 苏庆杰 | Technique for brewing gen-seng fruit fruit wine |
| CN108048280A (en) * | 2017-12-30 | 2018-05-18 | 重庆楠桦生物科技有限公司 | A kind of preparation method of ginseng fruit wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113528276A (en) * | 2021-06-28 | 2021-10-22 | 海南华美益实业有限公司 | Noni composite fruit wine and preparation method thereof |
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Application publication date: 20190820 |
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