CN107177464A - A kind of brewing method of Jerusalem artichoke wine - Google Patents
A kind of brewing method of Jerusalem artichoke wine Download PDFInfo
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- CN107177464A CN107177464A CN201710642738.1A CN201710642738A CN107177464A CN 107177464 A CN107177464 A CN 107177464A CN 201710642738 A CN201710642738 A CN 201710642738A CN 107177464 A CN107177464 A CN 107177464A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a kind of brewing method of Jerusalem artichoke wine, comprise the following steps：（1）Collect Jerusalem artichoke：Fresh Jerusalem artichoke is chosen, cleans, dry moisture, is cut into slices, it is standby；（2）Dry：The Jerusalem artichoke handled well is placed under the sun to shine to water content and is less than 20%；（3）Encapsulation process：It is placed in sealing container and pickles 7 10 days after drying；（4）Encapsulation process is dried in repetition：Repeat step（2）, step（3）58 times, finally sealed, which shines Jerusalem artichoke to water content after having handled, is less than 10%；（5）Immersion：The Jerusalem artichoke handled well is put into alcohol content to seal immersion in 25% 40% pannikin rice wine, the time is 35 months, the weight ratio of the Jerusalem artichoke and pannikin rice wine is 1：（3‑6）；（6）Filtering：By the Jerusalem artichoke wine filter screen filtration after immersion, remove filter residue.Jerusalem artichoke wine of the present invention, gives off a strong fragrance, and keeps the original local flavor of Jerusalem artichoke, and the original nutrition leak of Jerusalem artichoke is few, with good health-care effect.
Description
Technical field
It is to be related to a kind of brewing method of Jerusalem artichoke wine specifically the present invention relates to the production of wine.
Background technology
Jerusalem artichoke, also known as jerusalem artichoke, are a kind of composite family Helianthus perennial root herbaceous plant.Fall flowering, with the small of yellow
Disc floret, shape such as chrysanthemum, is typically bred with stem tuber, and its underground stem tuber is edible rich in fructose polymers such as starch, synanthrin, cooks,
Cook gruel, salted white shines Jerusalem artichoke processed and done, can also produce starch and alcohol raw material.
The effect of Jerusalem artichoke：Jerusalem artichoke plays the role of to reduce blood glucose, sugar can be promoted to decompose, and it is heat to make superfluous sugar transition
Amount, improves internal lipid homeostasis, and Jerusalem artichoke has dual regulation to blood glucose, on the one hand can drop blood sugar in diabetic patients
It is low, on the other hand can raise hypoglycemia glucose again.Jerusalem artichoke contains abundant synanthrin, after refinement have special health care and
Antitumaous effect；The inulin being processed into eats polysaccharide as a kind of natural function, with water-soluble dietary fiber and bioactivity
The physiological function of precursor, thus be widely used in low in calories, low sugar, low fat food.
The growth cycle of Jerusalem artichoke is short, it is impossible to which the four seasons supply, and can be realized to Jerusalem artichoke raw material for being processed into Jerusalem artichoke health liquor
Comprehensive utilization, is easy to storage, improves its economic value.
The content of the invention
It is an object of the invention to provide a kind of brewing method of Jerusalem artichoke wine, the Jerusalem artichoke wine of making, in good taste, no astringent sense is fragrant
Gas is strong, keeps the original local flavor of Jerusalem artichoke, and the original nutrition leak of Jerusalem artichoke is few, additive-free, with good health-care effect.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of brewing method of Jerusalem artichoke wine, bag
Include following steps：（1）Collect Jerusalem artichoke：Fresh Jerusalem artichoke is chosen, cleans, dry moisture, is cut into slices, it is standby；（2）Dry：It will handle well
Jerusalem artichoke be placed under the sun shine to water content be less than 20%；（3）Encapsulation process：It is placed on after drying in sealing container and pickles 7-10
My god；（4）Encapsulation process is dried in repetition：Repeat step（2）, step（3）5-8 times, finally sealed shines Jerusalem artichoke to containing after having handled
Water is less than 10%；（5）Immersion：The Jerusalem artichoke handled well is put into the pannikin rice wine that alcohol content is 25%-40% and seals leaching
Bubble, the time is 3-5 months, and the weight ratio of the Jerusalem artichoke and pannikin rice wine is 1：（3-6）；（6）Filtering：By the Jerusalem artichoke wine after immersion
With filter screen filtration, remove filter residue.
Further illustrate, the weight ratio of the Jerusalem artichoke and pannikin rice wine is 1：5.
Further illustrate, the screen size of the screen pack is 40-50 mesh.
Further illustrate, the brewing method of the pannikin rice wine comprises the following steps：（a）Cook：High quality white rice is chosen, is washed
Only, put appropriate water rice is cooked, take out；（b）Fermentation：Rice is raised cold, distiller's yeast is admixed and is fermented, the rice and wine
Bent ratio is（140-180）:3；（c）Distillation：The rice raw material fermented is distilled, classification is won, classification storage, i.e.,
It can obtain finished product pannikin rice wine.
Compared with prior art, the present invention has the advantages that：The Jerusalem artichoke wine made using the method for the present invention, mouth
Feel, no astringent sense gives off a strong fragrance, with the original sweet taste of Jerusalem artichoke, keep the original local flavor of Jerusalem artichoke, the original nutrition leak of Jerusalem artichoke
It is few, it is additive-free, with good health-care effect.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
A kind of brewing method of Jerusalem artichoke wine, comprises the following steps：（1）Collect Jerusalem artichoke：Fresh Jerusalem artichoke is chosen, cleans, dry moisture,
Section, it is standby；（2）Dry：The Jerusalem artichoke handled well is placed under the sun shine to water content be 20%；（3）Encapsulation process：It will dry
After be placed in sealing container and pickle 7 days；（4）Encapsulation process is dried in repetition：Repeat step（2）, step（3）5 times, at finally sealed
It is 10% to shine Jerusalem artichoke to water content after having managed；（5）Immersion：The Jerusalem artichoke handled well is put into the pannikin rice that alcohol content is 30%
Immersion is sealed in wine, the time is 3 months, the weight ratio of Jerusalem artichoke and pannikin rice wine is 1：5；（6）Filtering：By the Jerusalem artichoke wine after immersion
With filter screen filtration, remove filter residue.The screen size of screen pack is 40 mesh.The brewing method of pannikin rice wine comprises the following steps：
（a）Cook：High quality white rice is chosen, is cleaned, is put appropriate water and rice is cooked, is taken out；（b）Fermentation：Rice is raised cold, wine is admixed
Qu Jinhang ferments, and the ratio of rice and distiller's yeast is 140:3；（c）Distillation：The rice raw material fermented is distilled, classification is plucked
Take, classification storage, you can obtain finished product pannikin rice wine.
Embodiment 2
A kind of brewing method of Jerusalem artichoke wine, comprises the following steps：（1）Collect Jerusalem artichoke：Fresh Jerusalem artichoke is chosen, cleans, dry moisture,
Section, it is standby；（2）Dry：The Jerusalem artichoke handled well is placed under the sun shine to water content be 15%；（3）Encapsulation process：It will dry
After be placed in sealing container and salt down 10 days；（4）Encapsulation process is dried in repetition：Repeat step（2）, step（3）6 times, at finally sealed
Jerusalem artichoke is shone to water content 8% after having managed；（5）Immersion：The Jerusalem artichoke handled well is put into the pannikin rice wine that alcohol content is 25%
Middle sealing immersion, the time is 5 months, and the weight ratio of Jerusalem artichoke and pannikin rice wine is 1：6；（6）Filtering：Jerusalem artichoke wine after immersion is used
Filter screen filtration, removes filter residue.The screen size of screen pack is 50 mesh.The brewing method of pannikin rice wine comprises the following steps：（a）
Cook：High quality white rice is chosen, is cleaned, is put appropriate water and rice is cooked, is taken out；（b）Fermentation：Rice is raised cold, distiller's yeast is admixed
Fermented, the ratio of rice and distiller's yeast is 60:3；（c）Distillation：The rice raw material fermented is distilled, classification is won,
Classification storage, you can obtain finished product pannikin rice wine.
Embodiment 3
A kind of brewing method of Jerusalem artichoke wine, comprises the following steps：（1）Collect Jerusalem artichoke：Fresh Jerusalem artichoke is chosen, cleans, dry moisture,
Section, it is standby；（2）Dry：The Jerusalem artichoke handled well is placed under the sun shine to water content be 10%；（3）Encapsulation process：It will dry
After be placed in sealing container and pickle 8 days；（4）Encapsulation process is dried in repetition：Repeat step（2）, step（3）6 times, at finally sealed
Jerusalem artichoke is shone to water content 5% after having managed；（5）Immersion：The Jerusalem artichoke handled well is put into the pannikin rice wine that alcohol content is 40%
Middle sealing immersion, the time is 4 months, and the weight ratio of Jerusalem artichoke and pannikin rice wine is 1：3；（6）Filtering：Jerusalem artichoke wine after immersion is used
Filter screen filtration, removes filter residue.The screen size of screen pack is 40 mesh.The brewing method of pannikin rice wine comprises the following steps：（a）
Cook：High quality white rice is chosen, is cleaned, is put appropriate water and rice is cooked, is taken out；（b）Fermentation：Rice is raised cold, distiller's yeast is admixed
Fermented, the ratio of rice and distiller's yeast is 55:3；（c）Distillation：The rice raw material fermented is distilled, classification is won,
Classification storage, you can obtain finished product pannikin rice wine.
The present invention to fresh Jerusalem artichoke by repeating to dry, sealed pickling so that the sugar of Jerusalem artichoke reaches certain journey
Degree, need not additionally increase sugar when brewed, can also avoid it is brewed after Jerusalem artichoke wine degenerate, while ensureing the nutritional ingredient of Jerusalem artichoke
Sufficiently merged with wine when brewed, keep the original local flavor of Jerusalem artichoke, can be with sterilizing, while ocean can be promoted by Jerusalem artichoke boiling
Ginger sugar when brewed be easier by it is brewed out.Jerusalem artichoke moisture is dried to less than 10%, Jerusalem artichoke wine can be caused not allow mutability
It is bad, store more long.The Jerusalem artichoke wine made using the method for the present invention, in good taste, no astringent sense gives off a strong fragrance, original with Jerusalem artichoke
Sweet taste, maintain the original local flavor of Jerusalem artichoke, and maintain the original nutrition of Jerusalem artichoke, it is additive-free, with good health care
Effect.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
Some equivalent substitutes or obvious modification are made on the premise of not departing from present inventive concept, and performance or purposes are identical, all should
It is considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted.
Claims (4)
1. a kind of brewing method of Jerusalem artichoke wine, it is characterised in that comprise the following steps：（1）Collect Jerusalem artichoke：Fresh Jerusalem artichoke is chosen,
Clean, dry moisture, cut into slices, it is standby；（2）Dry：The Jerusalem artichoke handled well is placed under the sun to shine to water content and is less than 20%；（3）
Encapsulation process：It is placed in sealing container and pickles 7-10 days after drying；（4）Encapsulation process is dried in repetition：Repeat step（2）, step
Suddenly（3）5-8 times, finally sealed, which shines Jerusalem artichoke to water content after having handled, is less than 10%；（5）Immersion：The Jerusalem artichoke handled well is put into
To alcohol content to seal immersion in 25%-40% pannikin rice wine, the time is 3-5 months, the weight of the Jerusalem artichoke and pannikin rice wine
Amount is than being 1：（3-6）；（6）Filtering：By the Jerusalem artichoke wine filter screen filtration after immersion, remove filter residue.
2. the brewing method of Jerusalem artichoke wine according to claim 1, it is characterised in that：The weight of the Jerusalem artichoke and pannikin rice wine
Than for 1：5.
3. the brewing method of Jerusalem artichoke wine according to claim 1, it is characterised in that：The screen size of the screen pack is
40-50 mesh.
4. the brewing method of Jerusalem artichoke wine according to claim 1, it is characterised in that：The brewing method bag of the pannikin rice wine
Include following steps：（a）Cook：High quality white rice is chosen, is cleaned, is put appropriate water and rice is cooked, is taken out；（b）Fermentation：By rice
Yang Leng, admixes distiller's yeast and is fermented, and the ratio of the rice and distiller's yeast is（140-180）:3；（c）Distillation：By the rice fermented
Meal raw material is distilled, and classification is won, classification storage, you can obtain finished product pannikin rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710642738.1A CN107177464A (en) | 2017-07-31 | 2017-07-31 | A kind of brewing method of Jerusalem artichoke wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710642738.1A CN107177464A (en) | 2017-07-31 | 2017-07-31 | A kind of brewing method of Jerusalem artichoke wine |
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| Publication Number | Publication Date |
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| CN107177464A true CN107177464A (en) | 2017-09-19 |
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|---|---|---|---|
| CN201710642738.1A Pending CN107177464A (en) | 2017-07-31 | 2017-07-31 | A kind of brewing method of Jerusalem artichoke wine |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102277278A (en) * | 2011-08-18 | 2011-12-14 | 大连三军酒业有限公司 | Jerusalem artichoke biological wine and brewing process thereof |
| CN104543833A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Preparation and application of fermented black helianthus tuberosus juice, concentrated juice and powder |
| CN105707784A (en) * | 2016-02-02 | 2016-06-29 | 镇沅松子地绿色食品有限公司 | Pickling method of helianthus tuberosus |
| CN106434219A (en) * | 2016-11-23 | 2017-02-22 | 贺州市杨晋记豆豉有限公司 | Rhizoma polygonati health care wine and brewing method thereof |
| CN106579181A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Method using rice wine to pickle Jerusalem artichoke-mixed radish strips |
| CN106753972A (en) * | 2015-11-19 | 2017-05-31 | 许天兴 | A kind of manufacture craft of jerusalem artichoke wine |
-
2017
- 2017-07-31 CN CN201710642738.1A patent/CN107177464A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102277278A (en) * | 2011-08-18 | 2011-12-14 | 大连三军酒业有限公司 | Jerusalem artichoke biological wine and brewing process thereof |
| CN104543833A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Preparation and application of fermented black helianthus tuberosus juice, concentrated juice and powder |
| CN106753972A (en) * | 2015-11-19 | 2017-05-31 | 许天兴 | A kind of manufacture craft of jerusalem artichoke wine |
| CN105707784A (en) * | 2016-02-02 | 2016-06-29 | 镇沅松子地绿色食品有限公司 | Pickling method of helianthus tuberosus |
| CN106434219A (en) * | 2016-11-23 | 2017-02-22 | 贺州市杨晋记豆豉有限公司 | Rhizoma polygonati health care wine and brewing method thereof |
| CN106579181A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Method using rice wine to pickle Jerusalem artichoke-mixed radish strips |
Non-Patent Citations (1)
| Title |
|---|
| 刘中奇: "《古镇黄姚》", 30 June 2006, 广西人民出版社 * |
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