CN1546634A - Fresh ginger liquor production method - Google Patents

Abstract

The invention discloses a process for preparing fresh ginger wine comprising the steps of sorting, purification, slacking and extracting, leaching, distilling, deploying, and stabilization treatment, wherein the wine contains gingerol as active ingredient, and carotene, aneurine, lactoflavin, nicotinic acid as nutritive constituents.

Description

A kind of manufacture method of fresh ginger wine

One, technical field

The invention belongs to the drinks technology and brewing technology, especially relate to a kind of manufacture method of fresh ginger wine.

Two, background technology

At present, drinks is a lot of in China's consumption, the kind of wine is also abundanter, picture liquor, beer, red wine, fruit wine etc., existing drinks can satisfy people's needs basically, raising along with people's living standard, people not only are satisfied with to drink and add to the fun, more value in and keep healthy in one, thereby a lot of plant extract wine has appearred, contain gingerol in the fresh ginger, effective constituent and carotene such as zingiberone, VitB1, riboflavin, nutritive value compositions such as nicotinic acid, have very high health care and be worth, though the appearance of ginger wine is arranged now, its working method is unreasonable, add some auxiliary materials and sanitas etc., influenced the quality of wine.

Three, summary of the invention

The objective of the invention is to improve the deficiency of prior art and disease-treatment and health-care effect that the outward appearance of extracting comprehensively, both kept traditional liquor fast of active substance in a kind of fresh ginger incorporated healthy medicated wine is provided, without any the manufacture method of the fresh ginger wine of additive.

The object of the present invention is achieved like this, and a kind of manufacture method of fresh ginger wine is characterized in that this method may further comprise the steps:

A, fresh ginger is sorted, cleans;

B, with the processing of squeezing the juice of a cleaned fresh ginger part;

C, the ginger juice that press for extracting juice is good play glue to handle;

D, the ginger juice after will playing glue to handle are heated to 60-80 ℃ and carry out heat treated, and insulation is more than 20 minutes;

Ginger juice after e, the heat treated is incubated below 0 ℃ in temperature and carries out deepfreeze more than 3 days;

F, clarify then, standby;

G, another part fresh ginger is pulverized the 65-75%V/V edible ethanol lixiviate of crossing with purifying treatment;

H, add the ethanol concn that entry is diluted to 30-35%V/V again, at room temperature extraction time is more than one month;

H, distill after vat liquor removed impurity such as ginger slag in the wine, press that 70%V/V is above to be the foreshot, 70-50%V/V is the wine body, is taken as the wine tail below the 50%V/V, gets wine and distills as producing basic wine;

L, the wine body after will distilling utilize water to be diluted to during the 53%V/V ageing preserves, and make the aging condition of wine be in the best;

J, the ripe wine liquid of ageing is mixed with the standby ginger juice in clarification back, mix wine liquid and carry out stabilizing treatment, can gets final product.

Compared with the prior art the present invention has following distinguishing feature and positively effect: the present invention adopts the fresh ginger of select directly to pulverize, squeeze the juice, ginger juice is utilized the physical condition sex change, stable, do not add any additives, utilize the effective constituent in the edible ethanol lixiviate ginger, distillation obtains producing basic wine then, allocate, obtain fresh ginger wine, the ginger wine that adopts the present invention to produce has well kept effective constituent and the nutritive value composition in the fresh ginger, have cold the delivering of loosing, antiemetic, stimulate stomogastric nerve that gastric secretion is increased, wriggling is accelerated, and stimulates small intestine to strengthen its absorptive function, and warm stomach increases warm effect.

Four, specific embodiments

Embodiment 1, choose and reach ripe, the ginger of color and luster yellowing cleans sorting, remove and give birth to green grass or young crops, rot, sprout, the ginger piece of serious sandstone, the ginger piece cleaned up in order to avoid alcohol lixiviate or contain peculiar smell when producing ginger juice, influence vinosity, clean ginger piece crusher in crushing, make the ginger piece evenly broken, add suitable quantity of water when broken, part is produced ginger juice, the ginger juice that obtains after the fragmentation of ginger piece takes a morsel and utilizes wilkinite to do little experiment, draw and need bentonitic accurate quantity when glue is clarified under the ginger juice, so that carry out clarification of juice work more accurately, handle according to glue under the following glue data that obtain, the ginger juice input that following glue is handled has in the container of heating unit, be heated to 60-80 ℃, insulation is more than 20 minutes, to destroy protein and the colloid composition in the ginger juice, make it sex change, and make ginger juice stable, in the ginger juice input refrigerated cylinder after the insulation, be incubated more than 3 days down at 0 ℃, with protein with sex change, unstable constituentss such as colloid precipitation, after-filtration went out jar in 3 days, obtain clarifying stable ginger juice, the ginger juice of input pod and ginger slag, the 65-75%v/v edible ethanol lixiviate of crossing with purifying treatment, adding entry again, to be diluted to alcoholic strength be 30-35%v/v, keep the room temperature lixiviate more than one month, the alcohol that lixiviate obtains separates, and removes the impurity such as ginger slag in the wine, utilizes Charente kettle formula still pot to distill then, press the above foreshot of being of 70%v/v, 70-50%v/v is the wine body, is taken as the wine tail below the 50%v/v, and the foreshot preserves separately, wine cabrage alcohol new and that be separated to mixes distillation, get wine as producing basic wine, distillation can further purify alcohol, can also effectively extract to be fragrance matter and effective constituent in the ginger, the wine body that obtains is diluted with water to 53% ageing and preserves, make the aging condition of wine be in the best,, finish ginger wine of the present invention ginger wine after the ageing and the preparation of clarification ginger juice, press the GB1981-94 standard test, salable product carry out can.

The fresh ginger wine appearance colorless that adopts the inventive method to make, clear has Jiang Xiang, aroma, the wine degree is at the 35-60 degree, total reducing sugar≤200.0g/l contains nutritive value compositions such as effective constituents such as gingerol, zingiberone and carotene, VitB1, riboflavin, nicotinic acid, has well kept effective constituent and the nutritive value composition in the fresh ginger, having looses coldly delivers, antiemetic, stimulation stomogastric nerve increase gastric secretion, wriggling is accelerated, and stimulates small intestine to strengthen its absorptive function, and warm stomach increases warm effect.

Claims (1)

1, a kind of manufacture method of fresh ginger wine is characterized in that this method may further comprise the steps:

A, fresh ginger is sorted, cleans;

B, with the processing of squeezing the juice of a cleaned fresh ginger part;

C, the ginger juice that press for extracting juice is good play glue to handle;

D, the ginger juice after will playing glue to handle are heated to 60-80 ℃ and carry out heat treated, and insulation is more than 20 minutes;

Ginger juice after e, the heat treated is incubated below 0 ℃ in temperature and carries out deepfreeze more than 3 days;

F, clarify then, standby;

G, another part fresh ginger is pulverized the 65-75%V/V edible ethanol lixiviate of crossing with purifying treatment;

H, add the ethanol concn that entry is diluted to 30-35%V/V again, at room temperature extraction time is more than one month;

H, distill after vat liquor removed impurity such as ginger slag in the wine, press that 70%V/V is above to be the foreshot, 70-50%V/V is the wine body, is taken as the wine tail below the 50%V/V, gets wine and distills as producing basic wine;

I, the wine body after will distilling utilize water to be diluted to during the 53%V/V ageing preserves, and make the aging condition of wine be in the best;

J, the ripe wine liquid of ageing is mixed with the standby ginger juice in clarification back, mix wine liquid and carry out stabilizing treatment, can gets final product.