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Ginseng sorghum solid-state fermented wine and preparation method thereof

A solid-state fermentation and sorghum technology, which is applied in the field of brewing technology, can solve the problems that affect the promotion and development of ginseng fermented wine, single nutritional components, and lack of liquor in taste, and achieve the effects of promoting replacement and diffusion, improving leaching effect, and improving utilization rate

Active Publication Date: 2014-10-08
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] Example 1: Preparation of koji for fermentation

[0035] Mix barley, peas, and dry ginseng in a weight ratio of 6:3:1, mix well and pulverize. The fine powder that passes through a 20-hole sieve is required to account 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. Then, put it into a curved mold and step on it to form a curved billet. Step on it until it is flat and full.

[0036] Mildew: adjust the temperature of the koji room to 16℃~20℃, and lay rice husks on the ground, transport the koji blanks into the koji chamber and arrange them in a row with an interval of 2 to 3 cm, and place wheat straw or rice straw on each layer, Place a layer of curved blocks on top, three layers in total, and then close the curved room. The temperature of the koji room will gradually rise. After 24 hours, mold spots will appear on the surface of the koji blank. After 35 to 37 hours, the temperature...

Embodiment 2

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

[0043] The fresh ginseng is washed and soaked, the water temperature is 20 degrees, soaked for three days, and then the ginseng is cut into small pieces of 0.1cm for use.

[0044] Weigh the crushed sorghum into a large bucket, use a moisturizing material that accounts for 50% of the total volume of the sorghum at 80°C for 10-12 hours, and add water twice: add three-fifths of the water for the first time, and stir in time after adding water to prevent The sorghum is formed into a mass to promote the even contact of the water with the sorghum, so that it absorbs water evenly; after two hours, add the remaining water, stir, no need to cover to prevent the sorghum from deteriorating, then add ginseng pieces, bran, and pre-steamed rice husks, Stir well to obtain fermented raw materials. The amount of ginseng block added is 3% of the weight of sorghum, the amount of bran added is 8% of the total weigh...

Embodiment 3

[0050] Example 3: Nutritional composition detection and taste investigation

[0051] 1. Nutritional composition testing

[0052] Take two copies of the same variety of fresh ginseng cultivated under the same conditions (100g each): take one of them and measure the total saponin content to be 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 winemaking technology, in particular to a ginseng and 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 effect of "replenishing the five internal organs, soothing the spirit, calming the soul, stopping frights, removing evil spirits, improving eyesight and improving wisdom". Li Shizhen also highly praised ginseng in "Compendium of Materia Medica", believing that it can "treat all deficiency diseases in men and women". For thousands of years, ginseng has been listed as the 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 them is limited. Ginseng is rich in nutrients, but the ...

Claims

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Application Information

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Patent Type & Authority Patents(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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