Study On The Processing Technology Of Ginseng Fermented Wine

Ginseng is a kind of important chinese special local product, it is also a famouscostful medicinal materials at home and abroad, is part of northeast treasure.According to the physics and chemistry analysis, in the ginseng includes: saponin,tannin,naphtha,stearic acid,cetin,LA,sterol, in addition also has many organicmatters and the inorganic substance, for example, the phosphate acid,the phosphorus,the potassium, the calcium, the magnesium, manganese, ferment, the enzyme, thecarbohydrate, the resin, the starch, as well as vitamin A, B₁, B₂, B₃, B₅ and so on.The modern research indicated that the ginseng can excited nervous system, boostedup sexual and cordis function, fallen the blood sugar, ameliorated digestion absorptionand the metabolism function, gained the appetite, ameliorated protein synthesis,preventd hypersusceptibility, fatigue, consenescence, in health care, hairdressing isplaying the vital role. This experiment is merged phylaxiology into food science, putthe glutinous rice and ginseng together to ferment, thus produces the nutrition richly,the low alcoholic degree fermentation wine, not only solved the tradition ginsengwine' shortcoming, but also suits the insufficiency which the special crowd used,greatest degree use ginseng. Using the fermentation process, which other wines areunable to compare.With study on the processing technology of fermented wine, along with theconsumer to the green, natural, the health, the fashion, enjoys consciousness theenhancement, low, the nutrition fermentation ginseng wine will certainly to have thebroad market prospect, brings the considerable income. The thesis makes a systematicresearch on the basic factors of fermentation, also provides a series of technologyparameter for the production of fermented wine.The experiment testifies as following:1,By contrast with traditional saccharifying method, the process parameter wasstandard to make the defect of single mouth feel of traditional product improve and the saccharifying time shortened.The best saccharifying conditions were: thetemperature 55℃, the multiple enzyme added ratio 5%, the time 10h to be good forindustry processing, rice water content is 1 times.2,When soaks processing, compares to each temperature condition, the bestextraction method: preserved at 20℃for 3 days.3,Mixed with water of 4 quantity, the fermentation condition is relatively easy tocontrol, moreover the wine output is high.4,The optimal activating conditions for dry yeast were 5% sugar water anactivating temperature at 35℃5,To Dan Baoli high-activity liquor yeast, An Qi grape wine yeast, An Qihigh-activity liquor yeast's screening, through to its alcoholic degree, the sugarcontent, the acidity, the synthesis grading comparison, finally determined the DanBaoli high-activity liquor yeast leaves the wine rate to be high, the product quality isgood.6,This is the best fermentation parameter of ginseng fermented wine:fermentingat 28℃,adding 1.5% yeast and 5% sugar, the ginseng and the glutinous ricesaccharification proportion is 1:2.7,The best post-fermentation condition is 15 days at 18℃.8,The mixture program of ginseng fermented wine is alcoholic degree7%,sugarcontent 5.0g/L and acidity 4.5 g/L9,The best sterilizing condition of ginseng fermented wine were: water bath 80℃, time 30min.10,The optimum technology of ginseng fermented wine and its parameter showsas following:ginseng→selection,cleaning→fragmentation→sterilizing→cooling→convertedmash→fermentation→testing→separation→post-fermentation→mixture program→sterilizing→imbursement→bottle...