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Preparation method of ginseng, pseudo-ginseng, and Chinese wolfberry composite fermented wine and product of composite fermented wine

A compound fermentation and ginseng notoginseng technology, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, drug combinations, etc., can solve the problem that the nutrition of ginseng, notoginseng and wolfberry cannot be fully utilized by the human body, and the eating method is simple, etc. problem, to achieve the effect of easy absorption and mellow taste

Inactive Publication Date: 2016-02-03
丁政然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The nutritional value of ginseng, notoginseng and wolfberry is very high, but their traditional eating methods are simple, resulting in the nutrition of ginseng, notoginseng and wolfberry cannot be fully utilized by the human body

Method used

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  • Preparation method of ginseng, pseudo-ginseng, and Chinese wolfberry composite fermented wine and product of composite fermented wine
  • Preparation method of ginseng, pseudo-ginseng, and Chinese wolfberry composite fermented wine and product of composite fermented wine
  • Preparation method of ginseng, pseudo-ginseng, and Chinese wolfberry composite fermented wine and product of composite fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 Preparation of ginseng notoginseng and wolfberry compound fermented wine

[0029] (1) Soaking raw materials: Take dried ginseng, dried notoginseng, and dried wolfberry, wash them with warm water at 20°C, and then soak them in clean water at room temperature for three days.

[0030] (2) Beating: beat the soaked ginseng and notoginseng, the addition ratio of ginseng and notoginseng is 2:1 (according to the mass ratio), and make ginseng and notoginseng pulp for later use. Make the soaked wolfberry into a slurry for later use.

[0031] (3) Soaking the rhubarb rice: Soak the raw material rhubarb rice in drinking water at normal temperature, the amount of water added should not exceed the height of the rhubarb rice by 2 cm, and the soaking time is 8-10 hours.

[0032] (4) Steaming: Take out the soaked rhubarb rice and steam it in a steamer for 40 minutes after steaming, then take it out and let it cool.

[0033] (5) Saccharification: Add boiled drinking water c...

Embodiment 2

[0039] Embodiment 2 Preparation of ginseng notoginseng and wolfberry compound fermented wine

[0040] (1) Soaking raw materials: Take dried notoginseng and dried wolfberry, wash them with warm water at 20°C, and then soak them in clean water at room temperature for three days. Take fresh ginseng and wash it with warm water at 20°C.

[0041] (2) Beating: beat the ginseng and the soaked notoginseng, the addition ratio of the ginseng and the soaked notoginseng is 1:3 (mass ratio), and make the ginseng and notoginseng pulp for later use. Make the soaked wolfberry into a slurry for later use.

[0042] (3) Soaking the rhubarb rice: Soak the raw material rhubarb rice in drinking water at normal temperature, the amount of water added should not exceed the height of the rhubarb rice by 2 cm, and the soaking time is 8-10 hours.

[0043] (4) Steaming: Take out the soaked rhubarb rice and steam it in a steamer for 40 minutes after steaming, then take it out and let it cool.

[0044] (5...

Embodiment 3

[0049] Embodiment 3 Preparation of ginseng notoginseng and wolfberry compound fermented wine

[0050] (1) Soaking raw materials: Take dried ginseng, dried notoginseng, and dried wolfberry, wash them with warm water at 20°C, and then soak them in clean water at room temperature for three days.

[0051] (2) Beating: Beat the soaked ginseng and notoginseng, the addition ratio of ginseng and notoginseng is 5:1 (mass ratio), and make ginseng and notoginseng pulp for later use. Make the soaked wolfberry into a slurry for later use.

[0052] (3) Soaking the rhubarb rice: Soak the raw material rhubarb rice in drinking water at normal temperature, the amount of water added should not exceed the height of the rhubarb rice by 2 cm, and the soaking time is 8-10 hours.

[0053] (4) Steaming: Take out the soaked rhubarb rice and steam it in a steamer for 60 minutes after steaming, then take it out and let it cool.

[0054] (5) Saccharification: Add boiled drinking water cooled to room tem...

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Abstract

The invention discloses a preparation method of a ginseng, pseudo-ginseng, and Chinese wolfberry composite fermented wine and a product of the composite fermented wine, and belongs to the field of preparation of a composite fermented wine. The preparation method comprises: adding glucoamylase into steamed panicum miliaceum for saccharification to obtain panicum miliaceum converted mash; adding ginseng, a thick pseudo-ginseng liquid, and a thick Chinese wolfberry liquid into the panicum miliaceum converted mash to obtain a mixed fermented mash; and adjusting the sugar content of the mixed fermented mash, and adding Chinese liquor yeast for fermentation to prepare the ginseng, pseudo-ginseng, and Chinese wolfberry composite fermented wine. According to the preparation method, by optimizing the conditions of saccharification and fermentation, nutrition in ginseng, pseudo-ginseng, and Chinese wolfberry can be fully dissolved. The ginseng, pseudo-ginseng, and Chinese wolfberry composite fermented wine integrates a nutritive value of saponins contained in ginseng and pseudo-ginseng, and compounds Chinese wolfberry, during a process of fermentation, which provides the wine with mellow taste. The preparation method is also a breakthrough of an edible method of ginseng, pseudo-ginseng, and Chinese wolfberry.

Description

technical field [0001] The invention relates to the preparation of fermented wine, in particular to the preparation of compound fermented wine of ginseng, notoginseng and wolfberry, and belongs to the field of compound fermented wine. Background technique [0002] Ginseng, sweet and slightly bitter in nature and flavor, warm, greatly tonifies vitality, solidifies and promotes body fluid, calms the nerves. Notoginseng, sweet in taste, slightly bitter, warm in nature, can stop bleeding, disperse blood, and relieve pain. Lycium barbarum, sweet in taste, flat in nature, nourishes the liver and kidney. [0003] The nutritional value of ginseng, notoginseng and wolfberry is very high, but their traditional eating methods are simple, resulting in that the nutrition of ginseng, notoginseng and wolfberry cannot be fully utilized by the human body. Therefore, using ginseng, notoginseng and wolfberry as raw materials to produce fermented wine, so that the nutrients in the three mater...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/815A61P1/14
Inventor 丁政然
Owner 丁政然
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