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Preparation method of ginseng fruit wine

A technology of ginseng fruit and fruit wine, which is applied in the field of wine making, and can solve problems such as low maturity, low nutrient utilization rate, and poor taste of ginseng fruit

Inactive Publication Date: 2019-08-20
薛泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved in the present invention is to provide a preparation method of ginseng fruit wine to solve the problems of poor taste of ginseng fruit with low maturity and unnatural maturity and low nutrient utilization rate caused by direct consumption of ginseng fruit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of ginseng fruit wine, comprising the following steps:

[0025] S1. Select high-quality ginseng fruits that are plump and complete, free from mildew and insects, rinse the fruits with clean water, and naturally air-dry the excess water on the epidermis;

[0026] S2. In the sterilized 5L container, crush the pulp and peel to obtain pulp, which accounts for two-thirds of the volume of the container;

[0027] S3. Add 20g of honey and 500ml of sugar to the container; then add 15g of highly active dry yeast, keep the room temperature at 15°C, let it stand for 14 hours, then add sugar and honey again, the specific amount can be adjusted, but not less than three times the previous amount One-third, to obtain the mixed component A;

[0028] S4. Stir the mixed component A once every 4 hours for a total of four times, then cover the container and ferment. During the fermentation process, detect the sugar content every day. When the sugar content is 1%, the f...

Embodiment 2

[0035] A preparation method of ginseng fruit wine, comprising the following steps:

[0036] S1. Select high-quality ginseng fruits that are plump and complete, free from mildew and insects, rinse the fruits with clean water, and naturally air-dry the excess water on the epidermis;

[0037] S2. In the sterilized 5L container, the pulp and peel are crushed, and the crushed peel and pulp account for 2 / 3 of the volume of the container;

[0038] S3. Add 20g of honey and 500ml of sugar to the container; then add 15g of highly active dry yeast, keep the room temperature at 25°C, let it stand for 12 hours, then add sugar and honey again, the specific amount can be adjusted, but should not be less than the previous amount One-third, to obtain the mixed component A;

[0039] S4. Stir the mixed component A once every 4 hours for a total of four times, then cover the container and ferment. During the fermentation process, detect the sugar content every day. When the sugar content is 1%, ...

Embodiment 3

[0046] A preparation method of ginseng fruit wine, comprising the following steps:

[0047] S1. Select high-quality ginseng fruits that are plump and complete, free from mildew and insects, rinse the fruits with clean water, and naturally air-dry the excess water on the epidermis;

[0048] S2. In the sterilized 5L container, the pulp and peel are crushed, and the crushed peel and pulp account for 2 / 3 of the volume of the container;

[0049] S3. Add 20g of honey and 500ml of sugar to the container; then add 15g of high-activity dry yeast, keep the room temperature at 20°C, and let it stand for 12 hours, then add sugar and honey again, the specific amount can be adjusted, but should not be less than the previous amount One-third, to obtain the mixed component A;

[0050] S4. Stir the mixed component A once every 4 hours for a total of four times, then cover the container and ferment. During the fermentation process, detect the sugar content every day. When the sugar content is ...

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Abstract

The invention discloses a preparation method of ginseng fruit wine, relates to the technical field of wine making and solves the problems of low taste of ginseng fruits caused by low maturity and non-natural maturity and low nutrition utilization efficiency caused by directly eating the ginseng fruits. The technical key points are as follows: the ginseng fruit wine with different flavors is prepared by selecting high-quality ginseng fruits with full and complete appearance and no mildew and insect damage, crushing the ginseng fruits for preparing fruit pulp, adding sugar, honey and dry yeast,carrying out mixing, stirring, fermenting, standing for secondary fermentation, and natural maturing or ripening, adjusting taste, and carrying out fine filtering and other steps. The ginseng fruit wine prepared by the invention makes full use of nutrient substances in the ginseng fruit wine, so that the nutrient substances in the ginseng fruits are more easily absorbed by the human bodies, and the prepared ginseng fruit wine has different flavors and mouthfeel and is suitable for most people.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of ginseng fruit wine. Background technique [0002] Panax ginseng is a vegetable, fruit and ornamental herb of the Solanaceae family. It is a small shrub for many years in the tropics and subtropics, and it is cultivated as an annual in China and Japan. Low fat, low sugar, etc., and rich in protein, amino acid, trace elements, vitamins and mineral elements, it has health benefits. It is a kind of food with comprehensive nutrition. It can supplement the needs of the human body and has nutritional and health value. . [0003] Naturally ripe ginseng fruit has an elegant fragrance, fresh and juicy pulp, unique flavor, low maturity and unnatural maturity ginseng fruit tastes bad, and the nutrient utilization rate of ginseng fruit is low if it is eaten directly. Therefore, we propose a A preparation method of ginseng fruit wine. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/026
CPCC12G3/024C12G3/026
Inventor 薛泽
Owner 薛泽
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