CN106753972A - A kind of manufacture craft of jerusalem artichoke wine - Google Patents
A kind of manufacture craft of jerusalem artichoke wine Download PDFInfo
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- CN106753972A CN106753972A CN201510800389.2A CN201510800389A CN106753972A CN 106753972 A CN106753972 A CN 106753972A CN 201510800389 A CN201510800389 A CN 201510800389A CN 106753972 A CN106753972 A CN 106753972A
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- jerusalem artichoke
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Abstract
The present invention provides a kind of manufacture craft of jerusalem artichoke wine, after this technique uses, section gelatinization clean to high-quality jerusalem artichoke, fermentation, distillation, storage to process, is blent further modulation is carried out.The jerusalem artichoke wine for brewing has the taste of white wine, pleasant to the palate, for regulation gastrointestinal function, enhance metabolism, prevent various diseases, to safeguard that health plays the role of particularly important.
Description
Technical field
The present invention relates to a kind of brewing technology, and in particular to a kind of manufacture craft of jerusalem artichoke wine.
Background technology
Jerusalem artichoke stem tuber sweet taste, nontoxic, Li Shui dry, and can prevent and treat diabetes.It has dual regulation to blood sugar, i.e., on the one hand can reduce blood sugar in diabetic patients, and again hypoglycemia glucose can on the other hand raised.Jerusalem artichoke is the optimum feed stock for extracting high-purity fructo oligosaccharides, FOS can Bifidobacterium, reduction blood fat in Effective multiplication human body, improve lipid-metabolism, improve immune function of human body, be widely used in medicine, healthcare field.Jerusalem artichoke is referred to as " 21 century people and animals share crop " by FAO (Food and Agriculture Organization of the United Nation) official.Made wine using jerusalem artichoke, both saved food, the basic no disease and pests harm of jerusalem artichoke made full use of again, need not spray insecticide and does raw material, the pioneer invention of real category using any chemical fertilizer, without excessive field management and growth cycle nutritious natural food long.But the brewing method and technique of current jerusalem artichoke wine are universal, and with reference to wine production processes production, product stability can be poor, and major part not yet forms large-scale production, the color of its product jerusalem artichoke wine, taste and health-care efficacy can not reach optimum efficiency.It is therefore desirable to provide a kind of new jerusalem artichoke manufacture craft just.
The content of the invention
The present invention provides a kind of manufacture craft of jerusalem artichoke wine, both its nutritive value had been considered it is further contemplated that its medical value, using modern advanced brewage, technological process is simple, product jerusalem artichoke wine has taste and sweet mouthfeel pure, health green, the advantages of mellowness is good to eat, the taste of existing white wine, there is health liquor health care again, drink has functions that clearing and activating the channels and collaterals, get rid of illness health in right amount.
Realizing foregoing invention purpose technical scheme is：A kind of manufacture craft of jerusalem artichoke wine comprises the following steps：
（1）The selection of jerusalem artichoke root：From it is of good quality, without broken skin, collisionless, without rot fresh jerusalem artichoke stem tuber make raw material；
（2）The cleaning of jerusalem artichoke root：The soil and dirt above jerusalem artichoke root are washed away with clear water, supracutaneous other impurities are removed, during cleaning, notes necessarily keeping off brokenly epidermis；
（3）Section is air-dried：Jerusalem artichoke root section after cleaning, thickness is 1-5mm, and less than 70 degree closed air-dried, its moisture is less than 10%
（4）Crush：Jerusalem artichoke after drying crushes the fritter for 1-2 centimetres；
（5）Boiling：Above-mentioned jerusalem artichoke fritter is loaded into container, the 1-2 hour of boiling at a temperature of 150 DEG C -200 DEG C, disinfection treatment；
（6）Gelatinization is processed：Above-mentioned raw materials, every 50 kilograms of raw materials are added in container is gelatinized, 25 kilograms of temperature of addition are 45 degree of water, operation stirring 40-50 times；
（7）Fermentation process：Saccharomycetes to make fermentation stirring is added in fermentation tank, holding fermentation temperature is 35-40 degree, is fermented 30 days, reaches saccharification degree；
（8）Distillation：Using the steam distillation 25 minutes of 200-300 degree, then cool down, filtering removal precipitated impurities obtain jerusalem artichoke wine stoste；
（9）Filtering：Wine liquid after distillation carries out refined filtration after-4-0 DEG C of freezing processing with 0.5 micron of the strainer in aperture；
（10）Sealed storage：Above-mentioned jerusalem artichoke wine stoste at 25 degrees c, sealed storage 6-12 months；
（11）Modulation is blent：Jerusalem artichoke wine stoste obtained in above-mentioned steps is taken, is blent, stored after blending 15-21 days, stirring in every 7 days is once.
In the manufacture craft of jerusalem artichoke wine of the present invention, it is raw material to use jerusalem artichoke, the（1）Extremely（10）Step is obtained jerusalem artichoke wine magma, then by the（11）Step is blent, and the wine for brewing has the taste of white wine, pleasant to the palate, for regulation gastrointestinal function, enhance metabolism, prevent various diseases, to safeguard that health plays the role of particularly important.
Specific embodiment
A kind of manufacture craft of jerusalem artichoke wine in the present invention, main preparation and the modulation in later stage including early stage jerusalem artichoke wine magma are blent.
The present invention is further illustrated below, the extracting method of jerusalem artichoke wine stoste is described, comprises the following steps：
（1）The selection of jerusalem artichoke root：From it is of good quality, without broken skin, collisionless, without rot fresh jerusalem artichoke stem tuber make raw material, from high-quality jerusalem artichoke can reach brewed wine life acid it is low, ferment easily controllable, the low effect of finished product colourity；
（2）The cleaning of jerusalem artichoke root：The soil and dirt above jerusalem artichoke root are washed away with clear water, remove supracutaneous other impurities, during cleaning, note necessarily keeping off brokenly epidermis, in case the high nutrient dissolution in jerusalem artichoke root, waste was so both caused, again reduce the effective ingredient in jerusalem artichoke wine, reduce the effective rate of utilization of jerusalem artichoke root, clean under cryogenic as far as possible, living contaminants can be prevented under cryogenic, in cleaning process be lost in it is main into composition be carrotene, vitamin, calcium, ferro element, in immersion process, the material being most easy to run off in jerusalem artichoke root is phosphorus and vitamin, because jerusalem artichoke root appearance has epidermis, as long as not staving epidermis in cleaning process, the nutriment of loss will be reduced to minimum；
（3）Section is air-dried：Jerusalem artichoke root section after cleaning, thickness is 1-5mm, and less than 70 degree closed air-dried, its moisture is less than 10%
（4）Crush：Jerusalem artichoke after drying crushes the fritter for 1-2 centimetres；Pulverizing process is the primary link of jerusalem artichoke wine fermentation and still-process, the microtomy used in lab scale, in large-scale production process, it is changed to squeezing to crush, the jerusalem artichoke root fragment requirement granularity after crushing is suitable, should not be meticulous, time is not easy to long, the height for so easily causing high nutrient composition in jerusalem artichoke is lost in, and the high nutrient composition after oxidation can directly affect the quality of jerusalem artichoke wine in flow below, especially outward appearance and mouthfeel；
（5）Boiling：Above-mentioned jerusalem artichoke fritter is loaded into container, the 1-2 hour of boiling at a temperature of 150 DEG C -200 DEG C, disinfection treatment；
（6）Gelatinization is processed：Above-mentioned raw materials, every 50 kilograms of raw materials are added in container is gelatinized, 25 kilograms of temperature of addition are 45 degree of water, operation stirring 40-50 times；
（7）Fermentation process：Saccharomycetes to make fermentation stirring is added in fermentation tank, holding fermentation temperature is 35-40 degree, is fermented 30 days, reaches saccharification degree；
（8）Distillation：Using the steam distillation 25 minutes of 200-300 degree, then cool down, filtering removal precipitated impurities obtain jerusalem artichoke wine stoste；
（9）Filtering：Wine liquid after distillation carries out refined filtration, it is ensured that finished wine does not go out the appearance qualities such as muddiness, loss of gloss after-4-0 DEG C of freezing processing with 0.5 micron of the strainer in aperture；
（10）Sealed storage：Above-mentioned jerusalem artichoke wine stoste at 25 degrees c, sealed storage 6-12 months；
（11）Modulation is blent：Jerusalem artichoke wine stoste obtained in above-mentioned steps is taken, is blent, stored after blending 15-21 days, stirring in every 7 days is once.
The jerusalem artichoke wine brewed through above method has the taste of white wine, pleasant to the palate, for regulation gastrointestinal function, enhance metabolism, prevent various diseases, to safeguard that health plays the role of particularly important.
Claims (1)
1. a kind of manufacture craft of jerusalem artichoke wine, it is characterised in that comprise the following steps：
（1）The selection of jerusalem artichoke root：From it is of good quality, without broken skin, collisionless, without rot fresh jerusalem artichoke stem tuber make raw material；
（2）The cleaning of jerusalem artichoke root：The soil and dirt above jerusalem artichoke root are washed away with clear water, supracutaneous other impurities are removed, during cleaning, notes necessarily keeping off brokenly epidermis；
（3）Section is air-dried：Jerusalem artichoke root section after cleaning, thickness is 1-5mm, and less than 70 degree closed air-dried, its moisture is less than 10%；
（4）Crush：Jerusalem artichoke after drying crushes the fritter for 1-2 centimetres；
（5）Boiling：Above-mentioned jerusalem artichoke fritter is loaded into container, the 1-2 hour of boiling at a temperature of 150 DEG C -200 DEG C, disinfection treatment；
（6）Gelatinization is processed：Above-mentioned raw materials, every 50 kilograms of raw materials are added in container is gelatinized, 25 kilograms of temperature of addition are 45 degree of water, operation stirring 40-50 times；
（7）Fermentation process：Saccharomycetes to make fermentation stirring is added in fermentation tank, holding fermentation temperature is 35-40 degree, is fermented 30 days, reaches saccharification degree；
（8）Distillation：Using the steam distillation 25 minutes of 200-300 degree, then cool down, filtering removal precipitated impurities obtain jerusalem artichoke wine stoste；
（9）Filtering：Wine liquid after distillation carries out refined filtration after-4-0 DEG C of freezing processing with 0.5 micron of the strainer in aperture；
（10）Sealed storage：Above-mentioned jerusalem artichoke wine stoste at 25 degrees c, sealed storage 6-12 months；
（11）Modulation is blent：Jerusalem artichoke wine stoste obtained in above-mentioned steps is taken, is blent, stored after blending 15-21 days, stirring in every 7 days is once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510800389.2A CN106753972A (en) | 2015-11-19 | 2015-11-19 | A kind of manufacture craft of jerusalem artichoke wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510800389.2A CN106753972A (en) | 2015-11-19 | 2015-11-19 | A kind of manufacture craft of jerusalem artichoke wine |
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| Publication Number | Publication Date |
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| CN106753972A true CN106753972A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510800389.2A Pending CN106753972A (en) | 2015-11-19 | 2015-11-19 | A kind of manufacture craft of jerusalem artichoke wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177464A (en) * | 2017-07-31 | 2017-09-19 | 于惠鲜 | A kind of brewing method of Jerusalem artichoke wine |
| CN107779344A (en) * | 2017-11-14 | 2018-03-09 | 三河市福阳酒厂 | Jerusalem artichoke wine and preparation method thereof |
| WO2019090977A1 (en) * | 2017-11-08 | 2019-05-16 | 深圳瑞德源健康科技有限公司 | Functional jerusalem artichoke fruit wine and preparation method therefor |
Citations (4)
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| CN101191108A (en) * | 2007-12-24 | 2008-06-04 | 张兴华 | Method for preparing edible burdock wine |
| CN102174356A (en) * | 2011-02-25 | 2011-09-07 | 中国科学院烟台海岸带研究所 | Jerusalem artichoke wine and preparation method thereof |
| CN103555489A (en) * | 2013-08-05 | 2014-02-05 | 衡水长城酒业有限公司 | Burdock wine production process |
| CN104531431A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Production method of Helianthus tuberosus health liquor |
-
2015
- 2015-11-19 CN CN201510800389.2A patent/CN106753972A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101191108A (en) * | 2007-12-24 | 2008-06-04 | 张兴华 | Method for preparing edible burdock wine |
| CN102174356A (en) * | 2011-02-25 | 2011-09-07 | 中国科学院烟台海岸带研究所 | Jerusalem artichoke wine and preparation method thereof |
| CN103555489A (en) * | 2013-08-05 | 2014-02-05 | 衡水长城酒业有限公司 | Burdock wine production process |
| CN104531431A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Production method of Helianthus tuberosus health liquor |
Non-Patent Citations (1)
| Title |
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| 王焕华: "《中美食物养生大全》", 31 March 2013, 广东科技出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107177464A (en) * | 2017-07-31 | 2017-09-19 | 于惠鲜 | A kind of brewing method of Jerusalem artichoke wine |
| WO2019090977A1 (en) * | 2017-11-08 | 2019-05-16 | 深圳瑞德源健康科技有限公司 | Functional jerusalem artichoke fruit wine and preparation method therefor |
| CN107779344A (en) * | 2017-11-14 | 2018-03-09 | 三河市福阳酒厂 | Jerusalem artichoke wine and preparation method thereof |
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