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Ginkgo wine and brewage thereof

A technology of ginkgo wine and technology, which is applied in the field of ginkgo wine and its brewing technology, can solve the problems of complex brewing technology, short brewing cycle, and weak taste of ginkgo, and achieve simple brewing technology, enhanced physical strength, and sweet taste Effect

Inactive Publication Date: 2005-10-12
张师云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The strawberry ginkgo wine has certain nutritional and medical value, but because the brewing cycle is short, and the strawberry ginkgo wine is not simply made of ginkgo as a raw material, but a variety of raw materials are brewed together, so the taste of ginkgo is relatively light, and It is mixed with the taste of strawberry and grape, and the aroma of ginkgo is not mellow enough. Some nutritional and medicinal ingredients of ginkgo contained in the wine may have been lost, and the brewing process is relatively complicated and cumbersome.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 1) Ginkgo is shelled and steamed for 25 minutes;

[0013] 2) beating the boiled ginkgo;

[0014] 3) adding distiller's yeast in the ginkgo pulp, the added distiller's yeast is the distiller's yeast for brewing Kweichow Moutai, and its weight ratio with the ginkgo pulp is 0.01:1;

[0015] 4) Fermenting the obtained mixture, the fermentation time is 12 days, and the fermentation temperature is controlled at about 25°C;

[0016] 5) Distill the fermented product obtained, collect the distillate, and obtain slightly sweet and bitter ginkgo wine.

Embodiment 2

[0018] 1) Ginkgo is shelled, steamed, and the cooked ginkgo is peeled and cored; the steaming time is 35 minutes;

[0019] 2) beating the boiled ginkgo;

[0020] 3) adding distiller's yeast in the ginkgo pulp, the added distiller's yeast is the distiller's yeast for brewing Kweichow Moutai, and its weight ratio with the ginkgo pulp is 0.02:1;

[0021] 4) Fermenting the obtained mixture, the fermentation time is 20 days, and the fermentation temperature is controlled at about 40°C;

[0022] 5) Distill the fermented product obtained, collect the distillate, and filter the obtained distillate to obtain ginkgo wine with a lighter ginkgo taste.

Embodiment 3

[0024] 1) Ginkgo is shelled, steamed, and the cooked ginkgo is peeled and cored, and the cooking time is 30 minutes;

[0025] 2) beating the boiled ginkgo;

[0026] 3) adding distiller's yeast in the ginkgo pulp, the added distiller's yeast is the distiller's yeast for brewing Kweichow Moutai, and its weight ratio with the ginkgo pulp is 0.015: 1;

[0027] 4) Fermenting the obtained mixture, the fermentation time is 15 days, and the fermentation temperature is about 28°C;

[0028] 5) distilling the obtained fermented product, collecting the distillate, filtering the obtained distillate, deodorizing, and blending to obtain ginkgo wine.

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Abstract

The invention opened a process to produce the gingko wine. The process is: 1. get rid of the shell of the gingko and boil to ripe; 2. beat the gingko; 3.add the yeast into the jelly; 4.ferment the mixture; 5.distil the fermentation product. The weight of the yeast: the weight of jelly is 0.01-0.02:1. The wine is healthy and has good taste.

Description

(1) Technical field: [0001] The invention relates to a kind of wine, in particular to a kind of ginkgo wine brewed from ginkgo fruit; the invention also relates to the brewing process of the ginkgo wine. (two) background technology: [0002] Ginkgo biloba, also known as ginkgo, is a relict plant that survived on the earth during the ice age, and is also the oldest relict plant among the existing seed plants. It is known as a "living fossil"; China is the birthplace of ginkgo, and its resources account for the world's total About 70% of. Ginkgo nuts are one of the famous dried fruits in China. They are delicious, flexible and smooth, and have a unique flavor. Compared with lotus seeds, they are even better. In addition to fiber and fatty sugars, it also contains vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, magnesium and other trace elements, as well as ginkgolic acid, ginkgool, five-carbon polysaccharides, liposterols and other ingredients. Ginkgo ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张师云
Owner 张师云
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