Design of Green Processing Chain for Processing of Ginseng Fruit Vinegar

Abstract:

Using ginseng, wild wine and acetic acid to the orthogonal experiment method to determine the fermentation process, low temperature and cryogenic grinding fermentation brewing vinegar. The results showed that: cryogenic grinding with a significant impact on the quality of the wine, the best ginseng vinegar fermentation parameters for initial dosage of 6% alcohol, fermentation temperature was 31 °C, fermentation time was 96h.By mixed fermentation Changbai Mountain forest berries and ginseng significantly alter the flavor of vinegar.

• Periodical: Advanced Materials Research (Volume 933)
• Pages: 988-993
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.933.988
• Online since: May 2014
• Authors: Yu Shuang Nie, Guang Ren Sun*, Xian Ling Zhang
• Keywords: Design of Green Processing Chain, Ginseng Extraction, Green Alcohol Fermentation, Green Composite Fruit, Green Ginseng Grinding, Green Processing of Ginseng Fruit Vinegar, Green Vinegar Fermentation

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