Detailed Explanation of the Processing Technology of Ganoderma and Astragalus Wine

I. Raw Material Formula

Astragalus 30k, Ganoderma 30kg, Codonopsis 15kg, Atractylodes macrocephala 45kg, Baijiu l00kg, white granulated sugar and flavoring appropriate amount.

II. Process Flow

Purified water → add sugar → heat purification → add acid → cooling filtration

Raw materials → processing → soaking → filtration → blending → sterilization

Finished product → packaging → cooling → sterilization → filling → filtration → cooling

III. Key Operating Points

1. Soaking: Slice Astragalus, Ganoderma, Codonopsis, and Atractylodes macrocephala, wrap in white fine cloth and tie the opening, immerse in high-quality base liquor, and cold-soak at room temperature for 2030d. Press and filter through a cotton cake filter to obtain the blended wine. The base liquor used is preferably light-aroma Daqu; the blended wine obtained after soaking has a pure aroma, natural and harmonious medicinal fragrance, good taste, and is light, fragrant and refreshing.

2. Blending: Attention should be paid to the blending of sugar content and alcohol content as well as the dosage of medicinal materials.

(1) Sugar content: Dissolve white granulated sugar in purified water, heat indirectly, and maintain a constant temperature for about half an hour to allow full dissolution. Then filter through multiple layers of gauze to remove impurities, rapidly cool to about 35t, and carry out blending.

(2) Alcohol content: The alcohol content should be appropriate, required to both highlight the wine aroma and not mask the medicinal fragrance of Ganoderma and Astragalus.

(3) Medicinal concentration: The medicinal taste should not be too strong, but the efficacy of the medicinal wine and the stability of the wine quality must be ensured.

(4) Color: The natural color of the soaked wine should be maintained, and the wine color and wine taste should be kept harmonious and unified.

3. Secondary sterilization: After blending, sterilize with steam in a jacketed kettle, filter and bottle, then heat and sterilize in a steam sterilization tank. Using the secondary sterilization method can make the wine clear and transparent, maintain the stability of wine quality, and extend the shelf life, generally allowing storage for more than 8 months. It will not become turbid, precipitate, or discolor.

IV. Quality Standards

1. Sensory indicators:

Color: clear and transparent, orange-red, no suspended matter, no precipitate;

Aroma: pure wine aroma, moderate medicinal aroma, perfectly harmonious;

Taste: mellow and soft, sweet and sour pleasant, refreshing on the palate, no off-flavor.

2. Physicochemical indicators:

Alcohol content (volume) 20, sugar content (calculated as glucose, g/100ml) 20, total acid (calculated as acetic acid, g/100ml) 0.3.

3. Microbiological indicators:

Comply with the relevant regulations for medicinal wine.