CN104531431A - Production method of Helianthus tuberosus health liquor - Google Patents
Production method of Helianthus tuberosus health liquor Download PDFInfo
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- CN104531431A CN104531431A CN201410733434.2A CN201410733434A CN104531431A CN 104531431 A CN104531431 A CN 104531431A CN 201410733434 A CN201410733434 A CN 201410733434A CN 104531431 A CN104531431 A CN 104531431A
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- wine
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- jerusalem artichoke
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a production method of a Helianthus tuberosus health liquor, and belongs to the field of beverage processing. The method comprises the following steps: selecting a raw material, sorting, cleaning, peeling, beating, carrying out sulfuring treatment, carrying out primary fermentation, separating, carrying out after fermentation, ageing, blending, filtering, loading, sealing, sterilizing, and cooling to obtain a finished product. The health liquor is rich in starch and inulin, can reduce the blood sugar and improve body fat balance, has the efficacies of cold dispelling, stomach warming, spleen invigorating and blood circulation promoting, and is a rare health food with low calorie, low sugar and low fat.
Description
Technical field
The present invention relates to a kind of working method of fermented wine, especially relate to a kind of making method of Jerusalem artichoke health promoting wine.
Background technology
Jerusalem artichoke, has another name called jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant.Fall flowering, long have yellow little disc floret, and shape, as chrysanthemum, is generally bred with stem tuber, the fructose polymers such as its underground stem tuber rich in starch, synanthrin, edible, cooks, cooks gruel, salted white, shines Jerusalem artichoke processed and does, can also produce starch and alcohol raw material.
The effect of Jerusalem artichoke: Jerusalem artichoke has and falls hypoglycemic effect, can promote that sugar decomposes, superfluous sugar transition is made to be heat, improve the lipid homeostasis in body, Jerusalem artichoke has dual regulation to blood sugar, blood sugar in diabetic patients can be made to reduce on the one hand, hypoglycemia glucose can be made again to raise on the other hand.Jerusalem artichoke contains abundant synanthrin, has special health care and antitumous effect after refinement; The inulin be processed into eats polysaccharide as a kind of natural function, has the physiological function of water-soluble dietary fibre and biological activity precursor, because being widely used in low in calories, low sugar, low fat food.
The growth cycle of Jerusalem artichoke is short, can not supply in the four seasons, for being processed into the comprehensive utilization that Jerusalem artichoke health promoting wine can realize Jerusalem artichoke raw material, being convenient to store, improving its economic worth.
Summary of the invention
The growth cycle that the object of the invention is to solve Jerusalem artichoke is short, and the problem that can not supply in the four seasons, provides a kind of making method of Jerusalem artichoke health promoting wine.
The present invention solves the technical scheme that its technical problem takes:
A kind of making method of Jerusalem artichoke health promoting wine, it is characterized in that: the processing process adopting raw material → sorting → cleaning → peeling → making beating → sulphuring treatment → primary fermentation → separation → secondary fermentation → ageing → allotment → filtration → filling → sealing → sterilization → cooling → finished product, concrete operation step is:
1. raw material sorting: the ripening degree of selection Jerusalem artichoke high, Fresh & Tender in Texture is raw material, rejects the fruit that goes rotten, clear water clean after with bamboo chip peeling, put into hollander and pull an oar;
2. sulphuring treatment: add sulfurous gas 25 mg/kg in Jerusalem artichoke slurries, suppresses varied bacteria growing;
3. primary fermentation: add the yeast juice of 2% in slurries, stir, enter primary fermentation; Leavening temperature 45 DEG C, fermentation time 12 days, every day stirs two to three times, can produce enough wine degree, according to the pol of raw material, in fermented liquid, add a certain amount of white sugar after making fermentation;
4. be separated: when the residual sugar in fermented liquid is down to 2%, carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;
5. secondary fermentation: leavening temperature 32 DEG C, fermentation time 25 days, when the residual sugar in wine liquid is down to below 0.23%, can isolate former wine;
6. ageing: the alcoholic strength adjusting former wine with refined edible alcohol reaches 35%, sealing ageing container; Store 15 months, period fell pond once every 2 months;
7. allocate: after the ageing phase, former wine is allocated, the requirement adjusting component of meat dishes to go with liquor degree 15%, acidity 0.3%, pol 12%, after allotment, once essence filter is carried out to wine liquid;
8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, and seals immediately after bottling;
9. sterilization, cooling: the Jerusalem artichoke wine after sealing be placed in 100 DEG C hot water keep 45 minutes, then take out cooling, be finished product.
Beneficial effect: product appearance of the present invention is limpid, clear, clean taste, has the distinctive local flavor of Jerusalem artichoke and fragrance.This product rich in starch and synanthrin, can reduce blood sugar, improves the lipid homeostasis in body, also has effect that dispelling cold warms up stomach, invigorating the spleen is invigorated blood circulation, and is a kind of protective foods of rare low in calories, low sugar, low fat.
Embodiment
Embodiment 1
:
A making method for Jerusalem artichoke health promoting wine, concrete operation step is:
1. raw material sorting: the ripening degree of selection Jerusalem artichoke high, Fresh & Tender in Texture is raw material, rejects the fruit that goes rotten, clear water clean after with bamboo chip peeling, put into hollander and pull an oar;
2. sulphuring treatment: add sulfurous gas 70 mg/kg in Jerusalem artichoke slurries, suppresses varied bacteria growing;
3. primary fermentation: add the yeast juice of 5% in slurries, stir, enter primary fermentation; Leavening temperature 30 DEG C, fermentation time 8 days, stirs two every day to secondary, can produce enough wine degree, according to the pol of raw material, in fermented liquid, add a certain amount of white sugar after making fermentation; Add a certain amount of rock sugar;
4. be separated: when the residual sugar in fermented liquid is down to 1%, carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;
5. secondary fermentation: leavening temperature 25 DEG C, fermentation time 28-30 days, when the residual sugar in wine liquid is down to below 0.2%, can isolate former wine;
6. ageing: the alcoholic strength adjusting former wine with refined edible alcohol reaches more than 20%, sealing ageing container; Store more than 1 year, period falls pond once at quarterly intervals;
7. allocate: after the ageing phase, former wine is allocated, the requirement adjusting component of meat dishes to go with liquor degree 16%-18%, acidity 0.4%-0.5%, pol 15%-17%, after allotment, once essence filter is carried out to wine liquid;
8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, and seals immediately after bottling;
9. sterilization, cooling: the hot water that the Jerusalem artichoke wine after sealing is placed in 85 DEG C keeps 25-30 minute, then takes out cooling, is finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A making method for Jerusalem artichoke health promoting wine, concrete operation step is:
1. raw material sorting: the ripening degree of selection Jerusalem artichoke high, Fresh & Tender in Texture is raw material, rejects the fruit that goes rotten, clear water clean after with bamboo chip peeling, put into hollander and pull an oar;
2. sulphuring treatment: add sulfurous gas 70 mg/kg in Jerusalem artichoke slurries, suppresses varied bacteria growing;
3. primary fermentation: add the yeast juice of 5% in slurries, stir, enter primary fermentation; Leavening temperature 30 DEG C, fermentation time 8 days, stirs two every day to secondary, can produce enough wine degree, according to the pol of raw material, in fermented liquid, add a certain amount of white sugar after making fermentation;
4. be separated: when the residual sugar in fermented liquid is down to 1%, carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;
5. secondary fermentation: leavening temperature 25 DEG C, fermentation time 28-30 days, when the residual sugar in wine liquid is down to below 0.2%, can isolate former wine;
6. ageing: the alcoholic strength adjusting former wine with refined edible alcohol reaches more than 20%, sealing ageing container; Store more than 1 year, period falls pond once at quarterly intervals;
7. allocate: after the ageing phase, former wine is allocated, the requirement adjusting component of meat dishes to go with liquor degree 18%-20%, acidity 0.3%-0.6%, pol 10%-15%, after allotment, once essence filter is carried out to wine liquid;
8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, and seals immediately after bottling;
9. sterilization, cooling: the hot water that the Jerusalem artichoke wine after sealing is placed in 85 DEG C keeps 25-30 minute, then takes out cooling, is finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the making method of a Jerusalem artichoke health promoting wine, it is characterized in that: the processing process adopting raw material → sorting → cleaning → peeling → making beating → sulphuring treatment → primary fermentation → separation → secondary fermentation → ageing → allotment → filtration → filling → sealing → sterilization → cooling → finished product, concrete operation step is:
1. raw material sorting: the ripening degree of selection Jerusalem artichoke high, Fresh & Tender in Texture is raw material, rejects the fruit that goes rotten, clear water clean after with bamboo chip peeling, put into hollander and pull an oar;
2. sulphuring treatment: add sulfurous gas 25 mg/kg in Jerusalem artichoke slurries, suppresses varied bacteria growing;
3. primary fermentation: add the yeast juice of 2% in slurries, stir, enter primary fermentation; Leavening temperature 45 DEG C, fermentation time 12 days, every day stirs two to three times, can produce enough wine degree, according to the pol of raw material, in fermented liquid, add a certain amount of white sugar after making fermentation;
4. be separated: when the residual sugar in fermented liquid is down to 2%, carry out expression separation, isolated wine liquid is proceeded in secondary fermentation container;
5. secondary fermentation: leavening temperature 32 DEG C, fermentation time 25 days, when the residual sugar in wine liquid is down to below 0.23%, can isolate former wine;
6. ageing: the alcoholic strength adjusting former wine with refined edible alcohol reaches 35%, sealing ageing container; Store 15 months, period fell pond once every 2 months;
7. allocate: after the ageing phase, former wine is allocated, the requirement adjusting component of meat dishes to go with liquor degree 15%, acidity 0.3%, pol 12%, after allotment, once essence filter is carried out to wine liquid;
8. filling, sealing: the wine liquid after essence filter can be filling, and bottle cleans in advance and sterilizes, and seals immediately after bottling;
9. sterilization, cooling: the Jerusalem artichoke wine after sealing be placed in 100 DEG C hot water keep 45 minutes, then take out cooling, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410733434.2A CN104531431A (en) | 2014-12-08 | 2014-12-08 | Production method of Helianthus tuberosus health liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410733434.2A CN104531431A (en) | 2014-12-08 | 2014-12-08 | Production method of Helianthus tuberosus health liquor |
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| Publication Number | Publication Date |
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| CN104531431A true CN104531431A (en) | 2015-04-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410733434.2A Pending CN104531431A (en) | 2014-12-08 | 2014-12-08 | Production method of Helianthus tuberosus health liquor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105238642A (en) * | 2015-11-10 | 2016-01-13 | 江苏碧青园海洋生物科技有限公司 | Brewing method of low-alcohol Jerusalem artichoke health-care wine |
| CN105861219A (en) * | 2016-05-25 | 2016-08-17 | 陶峰 | Making method of healthy platycodon grandiflorum medicinal liquor |
| CN106753972A (en) * | 2015-11-19 | 2017-05-31 | 许天兴 | A kind of manufacture craft of jerusalem artichoke wine |
| CN107881052A (en) * | 2017-11-08 | 2018-04-06 | 深圳瑞德源健康科技有限公司 | A kind of feature jerusalem artichoke fruit wine and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389559A (en) * | 2002-07-08 | 2003-01-08 | 余盛树 | Fresh ginger fermenting process of coproducing spirit and saponine |
| CN103275844A (en) * | 2013-05-15 | 2013-09-04 | 烟台宝龙凯姆斯葡萄酒庄有限公司 | Whole-process fermenting ginger wine and preparation method thereof |
| CN103614270A (en) * | 2013-11-17 | 2014-03-05 | 陶峰 | Preparation method of grape health-care wine |
| CN103966054A (en) * | 2014-05-28 | 2014-08-06 | 威海吉利食品有限公司 | Preparation method of fresh ginger fermented dry wine |
| CN104087469A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Preparation method of Chinese wolfberry fermented wine |
-
2014
- 2014-12-08 CN CN201410733434.2A patent/CN104531431A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389559A (en) * | 2002-07-08 | 2003-01-08 | 余盛树 | Fresh ginger fermenting process of coproducing spirit and saponine |
| CN103275844A (en) * | 2013-05-15 | 2013-09-04 | 烟台宝龙凯姆斯葡萄酒庄有限公司 | Whole-process fermenting ginger wine and preparation method thereof |
| CN103614270A (en) * | 2013-11-17 | 2014-03-05 | 陶峰 | Preparation method of grape health-care wine |
| CN103966054A (en) * | 2014-05-28 | 2014-08-06 | 威海吉利食品有限公司 | Preparation method of fresh ginger fermented dry wine |
| CN104087469A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Preparation method of Chinese wolfberry fermented wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105238642A (en) * | 2015-11-10 | 2016-01-13 | 江苏碧青园海洋生物科技有限公司 | Brewing method of low-alcohol Jerusalem artichoke health-care wine |
| CN106753972A (en) * | 2015-11-19 | 2017-05-31 | 许天兴 | A kind of manufacture craft of jerusalem artichoke wine |
| CN105861219A (en) * | 2016-05-25 | 2016-08-17 | 陶峰 | Making method of healthy platycodon grandiflorum medicinal liquor |
| CN107881052A (en) * | 2017-11-08 | 2018-04-06 | 深圳瑞德源健康科技有限公司 | A kind of feature jerusalem artichoke fruit wine and preparation method thereof |
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Application publication date: 20150422 |