Study On Fermentation Technology Of Ginseng Wine

Ginseng as five plus ginseng genus of gineng root, is called the king of 100 grass, one of the northeast "the triple gem".Ginseng nutrition composition is abundant.Including various types of ginseng saponins, sugars, amino acid, vitamin, protein, peptides, organic acids, fat-soluble components and trace elements, etc. one of ginseng saponins in main active ingredients for the ginseng. Modern medical proof ginseng can excited nerve system,and make the blood sugar is fall, improve digestion absorption and metabolism, anti-cancer, allergy, anti-fatigue, delay senescence.This article based on the raw materials for the first time with ginseng low-alcohol developed, and give full play to the ginseng of three nutrients effect, and the traditional alcohol immersion get ginseng wine low alcohol content, compared with natural, full-bodied, unique unique ginseng aroma and taste, and advantages in domestic and foreign been reported. This experiment, starting from the traditional process for the preparation of fermented mainly, panax ginseng three process, the ginseng of clarification and aging process three, ginseng of blending and allocate, three main composition analysis of three ginseng and product quality standards on the research, get test results are as follows:1 determine the optimum technological conditions of hot water extraction for:leaching for 80℃temperature, time is 60min, baptized mention time than for material liquid 1:10; namely temperature> material liquid> time.2 through each day for the fermentation process of the determination.determine the optimum technological conditions of fermentation of the Lord, for pH6.5:initial inoculation quantity of 1.0 g/L, fermentation temperature for 21℃. or main fermentation temperature> inoculation amount> initial pH.3 through five kinds of clarifying agent and two clear methods to deal with three researches clarified ginseng, to clarify what works best for pectinase, dosage is for 0.08%, euphotic rate for 98.3%.4 through to products, determines the senses flavor tasting the best recipe for three ginseng wine degrees to 13%,, total sugar content for 100 g/L, total acid content 5.0 g/L, namely, total sugar content> wine degrees> total acid content.