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A kind of ginseng biological wine and its brewing process

A ginseng and biological technology, applied in the preparation of microorganisms, alcoholic beverages, and methods based on microorganisms, can solve the problems of insufficient nutrient absorption and low alcohol content, and achieve the effects of fast sobering up, high alcohol yield, and food saving

Inactive Publication Date: 2011-12-14
DALIAN SANJUN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention designs a kind of ginseng bio-wine and its brewing process, which solves the problem that the rice wine brewed by the traditional method has a low alcohol content, and the wine containing fruits or plants does not fully absorb the nutrients of the fruits, plants or medicinal materials themselves during the brewing process. The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Ginseng bio-wine is manufactured according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice at a weight ratio of 1.8:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergetic elements are added, and saccharified liquid koji The addition amount is 1.15% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 0.95% of the total weight of the main raw materials; .

[0031] The ginseng bio-wine is made by crushing ginseng into 100-mesh ginseng powder, then adding the ginseng powder to raw materials in proportion and steaming together to activate the nutritional components in the ginseng.

[0032] Brewing process:

[0033] The first step of soaking and washing rice: Weigh the main raw materials glutinous rice and rice by weight, add water and soak for 12 hours, until the rice grains are soaked and the water is saturated; put the soaked rice into...

Embodiment 2

[0039] The ginseng bio-wine is produced according to the following raw material ratio and brewing process. The raw material is a mixture of glutinous rice and rice in a weight ratio of 2:1 as the main raw material, and saccharified liquid koji, alcoholic yeast and bioenergy are added, and saccharified liquid koji The addition amount is 1.25% of the total weight of the main raw materials; the addition amount of alcoholic yeast is 1.25% of the total weight of the main raw materials; .

[0040] The ginseng bio-wine is made by crushing ginseng into 200-mesh ginseng powder, then adding the ginseng powder to the raw materials in proportion and steaming together to activate the nutritional components in the ginseng.

[0041] Brewing process:

[0042] The first step of soaking and washing rice: Weigh the main raw materials of glutinous rice and rice by weight, add water and soak for 14 hours, until the rice grains are soaked and the water is saturated; put the soaked rice into a bamb...

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PUM

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Abstract

The invention relates to a ginseng biowine and its brewing process. Glutinous rice and rice are used as main raw materials in a weight ratio of 1.8-2.2:1, and saccharification extract, alcoholic yeast, bioenergetics and ginseng are added. The ginseng bio-wine of the present invention has an alcohol content equivalent to that of white wine, and is not produced by a blending process in the brewing process, but is completely brewed from grains and plants. At the same time, the alcohol content of the ginseng bio-wine of the present invention is formed at one time during the brewing process , the prepared ginseng bio-wine has no alcohol smell in the mouth after drinking, no feeling of thirst, sobers up quickly, and does not hurt the body.

Description

technical field [0001] The invention belongs to wines, in particular to a biological wine and a brewing method thereof. Background technique [0002] At present, high-grade wine mainly refers to white wine, but white wine is mainly produced through distillation, firing and blending. The taste is not as good as brewed wine, and the nutrition is particularly low. The traditional brewed wine at home and abroad is mainly wine, rice wine, rice wine and sake. Although the nutritional content is high, the alcohol content is too low, the highest is no more than 18 degrees, which cannot meet the needs of most people for wine. [0003] Ginseng can regulate the central nervous system, improve the excitation and inhibition process of the brain, and make it tend to balance; it can improve the ability of mental and physical work, improve work efficiency, and has anti-fatigue effects. Ginseng can increase myocardial contractility, slow down heart rate, increase cardiac output and coronar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 曲铭宏
Owner DALIAN SANJUN LIQUOR IND CO LTD
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