Precipitation Analysis and Control of Ginger Seasoning Wine

Abstract:

Separation and analysis of precipitation in the ginger seasoing wine，probing into the cause of precipitation combining with the composition change of the seasoning wine，and the effect of the gingerol content，pH，rice wine alcohol content，salt content were studied by the single factor test and orthogonal test method，which provides reference for the development of ginger seasoing wine. Studies have shown that protein，polyphenol and polysaccharide and iron was the main component of ginger seasoning seasoning wine precipitation，Proportion of them in the precipitation were 54.58%，5.45%，15.56%，2.23%；The best mixing process for seasoning wine was ginger extract content（gingerol content meter） for 72 mg/L，seasoning wine pH 3.6，mixing with rice wine alcohol content of 10% vol，edible salt content for 10 g/L，the gingerr seasoning wine under the condition of the average transmittance of 94.4% after 6 months storage，has a good storage stability.