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Panicled Fameflower Root fresh fruit wine-brewing process

A technology of native ginseng and fresh fruit, which is applied in the field of brewing technology of fresh fruit of native ginseng, which can solve the problems of non-existence and high sugar content, and achieve the effects of preventing qualitative change, rich nutrition, and strong fermentation capacity

Active Publication Date: 2013-08-21
湖南刘文龙生物医药有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Soil ginseng, also known as false ginseng, ginseng leaf, American ginseng, soil Korean ginseng, soil ginseng, cotinus orchid, soil American ginseng, etc., has good edible and medicinal value, especially its fruit contains a lot of antioxidants Anthocyanins, and high sugar content, are good raw materials for brewing red wine, but there are no such products and brewing methods in the prior art

Method used

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Examples

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Embodiment Construction

[0016] 1. Select fully mature fresh ginseng fruits with black to medium bright red color, hoarfrost on the skin, and no cyan at the top, soak in 2% salt water for 3-5 minutes to remove surface residues, and then use high-quality spring water to dry the fruit Rinse well, spread in a cool place to dry until 6-7% dry.

[0017] 2. Add 98.0% to 99.5% crystalline white sugar of 25% to 30% of the weight of the fresh fruit to the above-mentioned fresh fruit to adjust the sugar content. Before adding sugar, dissolve the sugar with ginseng juice to make syrup, and stir it fully after adding sugar. dissolve. Add edible tartaric acid to keep the acidity at 0.8-1.2g / 100ml.

[0018] 3. Select high-quality ginseng fruits, add 0.01% sulfur dioxide or 0.02% potassium bisulfite in an appropriate amount after crushing, mix well and place in a warm place to let it ferment naturally, during which it is often stirred and the skin dregs are pressed into the juice , when the sugar concentration dro...

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PUM

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Abstract

The invention relates to a Panicled Fameflower Root fresh fruit wind-brewing process, which is characterized in that the processes of raw material treatment, burdening, primary fermentation, squeezing, secondary fermentation, ageing and blending are included. Yeast made from high-quality fruits of Panicled Fameflower Roots has strong fermentability, and the content of alcohol reaches 12%-16%, therefore, obtained finished-product wine has high quality and good mouth feeling. A non-metal fermenting barrel or pond is used, the quality of anthocyanin in the fruits of the Panicled Fameflower Rootscan be prevented from qualitative change, and the prepared wine has abundant nutriment and has the effects of reinforcing the immunities of human bodies and protecting the human bodies from damaging free radicals.

Description

technical field [0001] The invention relates to a brewing production method, in particular to a brewing process of fresh ginseng fruit. Background technique [0002] Soil ginseng, also known as false ginseng, ginseng leaf, American ginseng, soil Korean ginseng, soil ginseng, cotinus orchid, soil American ginseng, etc., has good edible and medicinal value, especially its fruit contains a lot of antioxidants Anthocyanins, and high sugar content, are good raw materials for brewing red wine, but there are no such products and brewing methods in the prior art. Contents of the invention [0003] The purpose of the present invention is to provide a brewed wine with good mouthfeel and rich nutrition, and a brewing process of native ginseng fresh fruit. [0004] For realizing above-mentioned purpose of the invention, the concrete production technology that the present invention adopts is as follows: [0005] 1. Raw material processing: select fully mature fresh ginseng fruits, so...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 刘文龙
Owner 湖南刘文龙生物医药有限责任公司
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