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Ginseng sorghum solid-state fermented wine and its preparation method

A technology of solid-state fermentation and sorghum, applied in the field of winemaking technology, can solve the problems affecting the promotion and development of ginseng fermented wine, lack of white wine in taste, single nutritional components, etc., and achieve the effects of promoting replacement and diffusion, improving leaching effect, and improving utilization rate.

Active Publication Date: 2013-09-25
丁政然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current ginseng fermented wine has a single nutrient component, and the mouthfeel lacks the mellow and soft taste that white wine should have, which has affected the promotion and development of ginseng fermented wine. , The pure taste and flavor have become the top priority

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the preparation of lump koji for fermentation

[0035] Mix barley, peas, and dried ginseng according to the weight ratio of 6:3:1, mix and pulverize, and the fine powder required to pass through the 20-hole sieve accounts for 20% to 25%. Add water to the prepared powder and mix well. The amount of water added is 36% to 38% of the total volume of the powder, and then put it into a curved mold and step on it to form a curved billet until it is flat and plump.

[0036] Upper mold: adjust the temperature of the music chamber to 16°C-20°C, spread rice husks on the ground, transport the koji blanks into the music chamber and arrange them in rows with an interval of 2-3 cm, place wheat straw or rice straw on each layer, and then Place a layer of music blocks on it, a total of three layers, and then close the music room. The temperature of the bending room will gradually rise. After 24 hours, mold spots appear on the surface of the blank. After 35 to 37 hours, th...

Embodiment 2

[0042] Embodiment 2: Preparation of ginseng sorghum solid-state fermented wine

[0043] Wash fresh ginseng and soak it in water at 20°C for three days, then cut ginseng into small pieces of 0.1 cm for later use.

[0044] Weigh the crushed sorghum in a large bucket, use 50% of the total volume of sorghum, 80 ℃ hydrating material for 10-12h, add water twice: add three-fifths of water for the first time, stir in time after adding water, to prevent The sorghum forms a ball to promote the even contact between the water and the sorghum, so that it can absorb water evenly; after two hours, add the remaining water and stir without covering to prevent the sorghum from deteriorating, then add ginseng pieces, bran, and pre-steamed rice husk, Stir evenly to obtain the fermented raw material. The amount of ginseng block is 3% of the weight of sorghum, the amount of bran is 8% of the total weight of sorghum and ginseng, and the amount of rice husk is 12% of the total weight of sorghum and ...

Embodiment 3

[0050] Example 3: Nutrient composition detection and mouthfeel investigation

[0051] 1. Nutrient component testing

[0052] Take two parts of fresh ginseng of the same species cultivated under the same conditions (100g each): the total saponin content of one part is about 6g;

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Abstract

The invention relates to the field of brewing technique and discloses a ginseng sorghum solid-state fermented wine and its preparation method. The preparation method provided by the invention comprises the following steps: crushing barley, pea and dry ginseng, uniformly mixing, sieving, adding water into powders to prepare a starter blank, and culturing to obtain a fermentation block starter; carrying out steaming, stacking fermentation and anaerobic fermentation on sorghum, ginseng, wheat bran and rice husk which are used as fermentation raw materials, and finally distilling to obtain the ginseng sorghum solid-state fermented wine. According to the invention, white spirit is prepared from raw materials of ginseng and sorghum by a solid-state fermentation method. By the action of Kaoliang spirit base, nutritional ingredients and fragrance of ginseng are integrated into the whole fermentation process of white spirit, total saponins of panax ginseng are kept to the maximum and are more easily absorbed by human body, other beneficial substances also can be obtained, and utilization rate of nutritive value of ginseng is effectively raised.

Description

technical field [0001] The invention relates to the field of brewing technology, in particular to a ginseng sorghum solid-state fermented wine and a preparation method thereof. Background technique [0002] Ginseng is one of the well-known "Three Treasures of Northeast China". "Shen Nong's Materia Medica" records that ginseng has the effects of "replenishing the five internal organs, calming the spirit, calming the soul, relieving palpitations, eliminating evil spirits, improving eyesight and improving intelligence", and "long-term use makes light body and prolongs life". Li Shizhen also highly praised ginseng in "Compendium of Materia Medica", thinking that it can "cure all deficiencies in men and women". For thousands of years, ginseng has been listed as top grade in Chinese herbal medicine. [0003] At present, the processing and eating methods of ginseng are in the initial stage, and the real deep processing has not been realized, and the number of people who eat ginse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 丁政然秦杰王增玉李迎芬
Owner 丁政然
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