CN102277278A - Jerusalem artichoke biological wine and brewing process thereof - Google Patents
Jerusalem artichoke biological wine and brewing process thereof Download PDFInfo
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- CN102277278A CN102277278A CN2011102376434A CN201110237643A CN102277278A CN 102277278 A CN102277278 A CN 102277278A CN 2011102376434 A CN2011102376434 A CN 2011102376434A CN 201110237643 A CN201110237643 A CN 201110237643A CN 102277278 A CN102277278 A CN 102277278A
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- jerusalem artichoke
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Abstract
The invention relates to Jerusalem artichoke biological wine and a brewing process thereof. Glutinous rice and rice are taken as main raw materials, and saccharification extracting solution, distillery yeast, bioenergy archaeus essential and Jerusalem artichoke are also added into the Jerusalem artichoke biological wine. The Jerusalem artichoke biological wine has the alcohol content equivalent to that of white spirit, is not produced by a blending process in the brewing process, and is fully brewed and produced by using grains and plants; the alcohol content is reached at one time in the brewing process; after the Jerusalem artichoke biological wine is drunk, wine fumes are not produced in the mouth, people cannot feel thirsty, the effects of alcohol are quickly dispelled, and human bodies can not be hurt; and the brewing process is reasonable and simple, the brewing time is short, the wine yield is high, and grains are saved.
Description
Technical field
The present invention relates to drinks, particularly biological wine also relates to its preparation method in addition.
Background technology
Present Attitude wine mainly is meant liquor, but liquor mainly through distillation, fire and explained hereafter such as then blend, mouthfeel is not as brewing wine, and nutrition is low especially, also bigger to the injury of human body, the time of sobering up is long.Traditional both at home and abroad brewing wine is then based on grape wine, rice wine, yellow rice wine and pure mellow wine, though the nutritive ingredient height, the number of degrees of wine are too low, and the highest 18 degree that are no more than do not satisfy the demand of most people to wine.
Summary of the invention
The present invention has designed biological wine of a kind of jerusalem artichoke and brewing process thereof, the wine that its rice wine number of degrees that solved the traditional method brew are lower, contain fruit or plant in the brew process to fruit and the inadequate problem of the dietetic alimentation of plant own.
The technical scheme that the present invention is adopted for achieving the above object is: is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein be added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: in the raw material of brewing wine, also be added with jerusalem artichoke.
The content of described jerusalem artichoke is main raw material gross weight 20-35%.
Described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
Described jerusalem artichoke is that the form with jerusalem artichoke magma joins in the raw material; The extracting method of described jerusalem artichoke magma is: selected jerusalem artichoke is cleaned up, clean the back jerusalem artichoke is broken into jerusalem artichoke magma with hollander, when fermentation jerusalem artichoke magma is directly joined fermentation together in the cylinder then.
The brewing process of the biological wine of a kind of jerusalem artichoke may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-18 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt oak container splendid attire rice, the grain of rice steamed 10-20 minute down at temperature 100-130 ℃; Perhaps, the grain of rice does not add the water dry blowing to some semi-ripe condition;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make the height brewing spirit by metering packing.
Adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
Described second step adopts oak barrel as container when steaming rice.
The potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
Add bioenergy vigor element and jerusalem artichoke when stirring during the Secondary Fermentation in described the 4th step fermentation.
By concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, the fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, and collects pressed liquor, and carries out three times and filter, and merging filtrate gets transparent clear liquor, the metering packing.
Traditional liquor is the wine brewing main raw material with grain, and biological wine is wine brewing main raw material or auxiliary material with the natural phant, has saved grain; Liquor that market is traditional or medicinal liquor adopt edible ethanol, water and spices to soak mostly and blend.Preparation method's key of biological wine is main raw material or the auxiliary material of plant as wine brewing, participates in the whole process of wine brewing directly, allows nutrition of plant self and pharmaceutical use melt fully in wine, has improved the nutrition of wine fully.
Biological wine is to adhere to scientific and technical innovation, on the basis of process innovation, fully according to country advocate liquor-making enterprise according to " liquor to brewing wine, grain wine to fruit wine, high wine to low alcohol; common wine is to nutriment wine " developing direction that changes, at the inherit traditional ancient prescription, the utilization traditional technology adopts biotechnology, and exquisite plant is brewageed.
Biological wine of this jerusalem artichoke and brewing process thereof have following beneficial effect: adopt method provided by the present invention to extract jerusalem artichoke, Regular Insulin in the jerusalem artichoke is melted completely in wine, by fermentation the alcoholic strength fully fermenting in the jerusalem artichoke is come out simultaneously, moreover exactly the nutrition in the jerusalem artichoke is melted completely in wine, make to spawn style and the mouthfeel that the bartender who comes holds jerusalem artichoke, keep the effect of jerusalem artichoke to give play to bigger effect by wine.
Embodiment
Below in conjunction with embodiment the biological wine of a kind of jerusalem artichoke of the present invention is described.
Embodiment 1.
Make the biological wine of jerusalem artichoke by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 0.5% of a main raw material gross weight; The distillery yeast addition is 0.56% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.01% of a main raw material gross weight, the jerusalem artichoke addition be main raw material weigh 20%.
The extraction process of jerusalem artichoke magma:
Described jerusalem artichoke is that the form with jerusalem artichoke magma joins in the raw material; The extracting method of described jerusalem artichoke magma is: selected jerusalem artichoke is cleaned up, clean the back jerusalem artichoke is broken into jerusalem artichoke magma with hollander, when fermentation jerusalem artichoke magma is directly joined fermentation together in the cylinder then.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 10 minutes down for 100 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 20 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 40 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 25 ℃ of temperature, and sealing and fermenting 7 days is carried out 2 times and stirred during the Secondary Fermentation, add biologos element and jerusalem artichoke during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of jerusalem artichoke that the alcohol number of degrees are the 41-52 degree by metering packing.
Embodiment 2.
Make the biological wine of jerusalem artichoke by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.35% of a main raw material gross weight; The distillery yeast addition is 1.65% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.5% of a main raw material gross weight, the jerusalem artichoke addition be main raw material weigh 35%.
The extraction process of jerusalem artichoke magma:
Described jerusalem artichoke is that the form with jerusalem artichoke magma joins in the raw material; The extracting method of described jerusalem artichoke magma is: selected jerusalem artichoke is cleaned up, clean the back jerusalem artichoke is broken into jerusalem artichoke magma with hollander, when fermentation jerusalem artichoke magma is directly joined fermentation together in the cylinder then.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 18 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 20 minutes down for 130 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 30 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 75 ℃ of temperature, sealing and fermenting 15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 35 ℃ of temperature, and sealing and fermenting 15 days is carried out 5 times and stirred during the Secondary Fermentation, add biologos element and jerusalem artichoke during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the biological wine of jerusalem artichoke that the alcohol number of degrees are the 41-52 degree by metering packing.
The above; only be the preferable embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (10)
1. the biological wine of jerusalem artichoke is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with jerusalem artichoke in the raw material of brewing wine.
2. the biological wine of jerusalem artichoke according to claim 1, it is characterized in that: the content of described jerusalem artichoke is main raw material gross weight 20-35%.
3. the biological wine of jerusalem artichoke according to claim 1 and 2, it is characterized in that: described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
4. the biological wine of jerusalem artichoke according to claim 3 is characterized in that: described jerusalem artichoke is that the form with jerusalem artichoke magma joins in the raw material; The extracting method of described jerusalem artichoke magma is: selected jerusalem artichoke is cleaned up, clean the back jerusalem artichoke is broken into jerusalem artichoke magma with hollander, when fermentation jerusalem artichoke magma is directly joined fermentation together in the cylinder then.
5. the brewing process of the biological wine of the jerusalem artichoke that comprises claim 1-4 may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-18 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt oak container splendid attire rice, the grain of rice steamed 10-20 minute down at temperature 100-130 ℃;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-30 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 40-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 25-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make by metering packing and highly to brewage biological wine.
6. the brewing process of the biological wine of jerusalem artichoke according to claim 5 is characterized in that: adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
7. according to the brewing process of claim 5 or the biological wine of 6 described jerusalem artichokes, it is characterized in that: described second step adopts oak barrel as container when steaming rice.
8. the brewing process of the biological wine of jerusalem artichoke according to claim 7 is characterized in that: the potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
9. according to the brewing process of claim 5 or the biological wine of 8 described jerusalem artichokes, it is characterized in that: add bioenergy vigor element and jerusalem artichoke when stirring during the Secondary Fermentation in described the 4th step fermentation.
10. according to the brewing process of the biological wine of each described jerusalem artichoke of claim 5-9, it is characterized in that: by concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, the metering packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011102376434A CN102277278A (en) | 2011-08-18 | 2011-08-18 | Jerusalem artichoke biological wine and brewing process thereof |
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| CN2011102376434A CN102277278A (en) | 2011-08-18 | 2011-08-18 | Jerusalem artichoke biological wine and brewing process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103064A (en) * | 2013-01-30 | 2013-05-15 | 中国科学院烟台海岸带研究所 | Jerusalem artichoke based white spirit and preparation method thereof |
| CN105802822A (en) * | 2016-04-18 | 2016-07-27 | 山东沾化亿元宝农业种植有限公司 | Jerusalem artichoke baijiu and brewing method thereof |
| CN107177464A (en) * | 2017-07-31 | 2017-09-19 | 于惠鲜 | A kind of brewing method of Jerusalem artichoke wine |
| CN110079420A (en) * | 2019-05-07 | 2019-08-02 | 青岛大学 | A kind of preparation method of jerusalem artichoke health red rice rice wine |
-
2011
- 2011-08-18 CN CN2011102376434A patent/CN102277278A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103064A (en) * | 2013-01-30 | 2013-05-15 | 中国科学院烟台海岸带研究所 | Jerusalem artichoke based white spirit and preparation method thereof |
| CN103103064B (en) * | 2013-01-30 | 2014-07-09 | 中国科学院烟台海岸带研究所 | Jerusalem artichoke based white spirit and preparation method thereof |
| CN105802822A (en) * | 2016-04-18 | 2016-07-27 | 山东沾化亿元宝农业种植有限公司 | Jerusalem artichoke baijiu and brewing method thereof |
| CN107177464A (en) * | 2017-07-31 | 2017-09-19 | 于惠鲜 | A kind of brewing method of Jerusalem artichoke wine |
| CN110079420A (en) * | 2019-05-07 | 2019-08-02 | 青岛大学 | A kind of preparation method of jerusalem artichoke health red rice rice wine |
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Application publication date: 20111214 |