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A kind of brewing method of low-alcohol Jerusalem artichoke health wine

A technology of health-care wine and Jerusalem artichoke, which is applied in the field of food processing, can solve the problems of loss of health-care function and reduction of added value of processing, achieve good economic and social benefits, and promote economic growth.

Active Publication Date: 2017-10-27
JIANGSU BIQINGYUAN MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has been reported to produce alcohol from Jerusalem artichoke, but it completely converts inulin into ethanol, loses its health care function, and greatly reduces the added value of processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Select 10kg of mature South Jerusalem artichoke No. 9 Jerusalem artichoke, remove the defective fruit, remove impurities, wash with water, crush and beat; dilute the Jerusalem artichoke slurry with water at a ratio of 1:1, then heat to 80°C, stir evenly and keep it for 85 minutes; while it is hot Add 1200g (100g / L) of sucrose to the slurry, stir evenly to dissolve it completely. Cool the Jerusalem artichoke slurry to 30°C, add 1.2g of potassium metabisulfite (SO 2Content 50mg / L), compound pectinase 0.36g (30mg / L, compound pectinase is pectinase EX), stand still for 24 hours for clarification and enzymolysis; .1977 and Saccharomyces cerevisiae DV10 mixed yeast 6g (the mass ratio of the two bacteria is 1:2, 500mg / L), stirred and mixed, and the fermentation was successfully triggered after 60h; finally, the temperature was slowly lowered to 18°C ​​for low-temperature fermentation. Wherein, after adding potassium metabisulfite, carry out a closed pouring, after adding yeas...

Embodiment 2

[0054] Choose 30kg of mature South Jerusalem artichoke No. 9 Jerusalem artichoke, remove defective fruit, remove impurities, wash with water, crush and beat. Dilute the Jerusalem artichoke slurry with water at a ratio of 1:1.5, then heat to 90°C, stir evenly and keep for 95min. Add 5850g (130g / L) of sucrose to the slurry while it is hot, and stir evenly to dissolve it completely. Cool the Jerusalem artichoke slurry to 35°C, add 5.4g of potassium metabisulfite (SO 2 Content 60mg / L), compound pectinase 2.25g (50mg / L, compound pectinase is pectinase EX), stand still for 12h for clarification and enzymolysis; then cool down to 28°C, add Kluyveromyces marxense CGMCC2 .1977 and Saccharomyces cerevisiae DV10 mixed yeast 31.5g (the mass ratio of the two bacteria is 1:3), stirred and mixed, and the fermentation was successfully triggered after 50 hours; finally, the temperature was slowly lowered to 22°C for low-temperature fermentation. Wherein, after adding potassium metabisulfite,...

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PUM

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Abstract

The invention discloses a brewing method of low-alcohol Jerusalem artichoke health wine, which comprises the steps of raw material selection and treatment, strain selection, ethanol fermentation, aging, clarification and stabilization. The method uses the optimized South Jerusalem artichoke No. 9 Jerusalem artichoke as a raw material; before fermentation, the Jerusalem artichoke is subjected to beating, dilution, heating, and sucrose addition; the mixed yeast of Kluyveromyces marxie CGMCC2.1977 and Saccharomyces cerevisiae DV10 is selected to perform High-temperature enzymatic hydrolysis, high-temperature start-up, and low-temperature long-term fermentation convert sucrose and reducing sugar into ethanol, and degrade high-fructose into fructo-oligosaccharides; use low-temperature aging to accelerate wine body maturation and improve wine body quality; through natural clarification, heat treatment, Combined technologies such as cold treatment, filtration, and microfiltration keep Jerusalem artichoke wine in a clear and stable state for a long time. According to this process, high-quality, low-alcohol Jerusalem artichoke wine with good color, aroma and taste and certain health care function can be obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a brewing method of low-alcohol Jerusalem artichoke wine. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, five-star grass, and ghost ginger, is a perennial herbaceous plant of the family Asteraceae and the genus Sunflower. Native to North America, it was introduced to Europe in the 17th century and then to China. Jerusalem artichoke itself has the characteristics of cold and drought tolerance, wind and sand resistance, and strong reproductive ability. It is an ideal plant for wind and sand fixation, water and soil conservation, and improvement of saline-alkali land. Jerusalem artichoke has high nutritional value, and its underground tubers can be eaten or used as raw materials for starch and alcohol production. It is not only an important raw material for industry and food, but also can be used as animal forage. It is called "a cro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/645
Inventor 薛祥华李亚辉谢军伟马艳弘黄开红
Owner JIANGSU BIQINGYUAN MARINE BIOTECH CO LTD
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