Jerusalem artichoke baijiu and brewing method thereof

Abstract

The invention discloses jerusalem artichoke baijiu and a brewing method thereof. The method comprises the steps of peeling and slicing jerusalem artichoke tubers, drying slices to obtain dry jerusalem artichoke slices, and smashing the dry jerusalem artichoke slices to obtain jerusalem artichoke particles; mixing the jerusalem artichoke particles, sorghum particles, rice hull particles and liquefied alpha-amylase, blending the mixed particles with fermented grains evenly, then conducting stacking, and spraying water onto the stack; cooking the stack sprayed with water to enable starch in the raw material to be dextrinized; spreading the dextrinized product to be cooled, then adding medium-temperature starter and water into the dextrinized product, and moving the mixture into a wine cellar for fermentation; taking a fermentation product out for distillation and wine preparation, and aging the distilled wine to obtain the jerusalem artichoke baijiu. Jerusalem artichoke is taken as the raw material for making the baijiu, jerusalem artichoke is low in price and has a wide source and also is rich in nutrients including fructo-oligosaccharide, so that the brewed strong-flavor baijiu has a unique flavor, the problem that baijiu produced with traditional technologies and traditional raw materials can cause mouth dryness and dizziness easily is solved, and the jerusalem artichoke baijiu has the advantages that development cost is low and added value is high.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Jerusalem artichoke liquor and a brewing method thereof. Background technique [0002] Jerusalem artichoke (Helianthus tuberosus), also known as ground ginger, Jerusalem artichoke and ghost ginger, is a perennial herb of the genus Sunflower in the family Asteraceae. Jerusalem artichoke is rich in inulin and oligofructose, accounting for more than 80% of the dry weight of Jerusalem artichoke tubers. Inulin has the dual characteristics of dietary fiber and oligosaccharides, and is non-toxic and low in calories. It is a good bifidus factor and is suitable for diabetics. The inulin solution tastes smooth and can be used as a fat substitute to simulate the taste of fat. In addition, inulin can also prevent dental caries, regulate lipid metabolism, promote calcium absorption, lower serum cholesterol, inhibit cancer, and improve human immunity. [0003] With the development...

AI Technical Summary

Problems solved by technology

[0004] Liquor produced by traditional techniques using traditional raw materials such as sorghum not only causes excessive waste of food, but also easily causes dry mouth and headaches in consumers. The main reasons for this are the high acetaldehyde content and fusel oil content in the wine. High, uncoordinated ratio of acid esters, excessive hygienic indicators, added spices and unqualified alcohol quality, etc.