CN102807938A - Method for brewing fresh bamboo rice wine - Google Patents
Method for brewing fresh bamboo rice wine Download PDFInfo
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- CN102807938A CN102807938A CN2011101490377A CN201110149037A CN102807938A CN 102807938 A CN102807938 A CN 102807938A CN 2011101490377 A CN2011101490377 A CN 2011101490377A CN 201110149037 A CN201110149037 A CN 201110149037A CN 102807938 A CN102807938 A CN 102807938A
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- bamboo
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- fresh bamboo
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Abstract
The invention discloses a method for brewing fresh bamboo rice wine by using fresh bamboo extract, grain, wine yeast and water as raw materials, which is suitable for brewing yellow rice wine. Fresh bamboo, preferably bamboo of which the growth period is three months to two years, are processed into small slices 3 to 8 cm in thickness by adopting a bamboo slicing machine; the bamboo slices and the water are steamed at high temperature to prepare the fresh bamboo extract; sucrose and special type yeast can be added to the fresh bamboo extract to ferment the fresh bamboo extract; the well processed and blended fresh bamboo extract is saccharified, fermented and esterified together with the grain and the wine yeast to brew the fresh bamboo rice wine; the grain can be brewed by directly using raw meal or after being steamed; and the mass ratio of the fresh bamboo and the grain is preferably 0.2-1.0:1.0. Nutritional components comprising pure natural amino acid, and the like in the yellow rice wine and the health care effect of the yellow rice wine are increased, and the yellow rice wine has a mellow and clean taste and unique light bamboo fragrance; and the added value of the bamboo and the yield and the quality of the rice wine are increased, thereby promoting the development of agricultural industrialization.
Description
Technical field
The present invention relates to the brewing method of bright bamboo rice wine.Be suitable for grain is brewageed into yellow rice wine.
Background technology
Existing yellow wine brewing method is: with grain, distiller's yeast and water is raw material, forms through saccharification, fermentation, esterification.Existing yellow rice wine producer mainly adopts these batchings and technical process.This yellow rice wine has more rich nutritive ingredient and mellow mouthfeel, but since the simple grain that adopts, the health-care effect that can't realize ideal, and be short of salubrious mouthfeel.
Summary of the invention
The objective of the invention is to provide the brewing method of bright bamboo rice wine; Adopting bright bamboo extracting solution and grain, distiller's yeast and water is that raw material is brewageed bright bamboo rice wine; Increase nutritive ingredient and health-care effects thereof such as pure natural amino acid in the yellow rice wine, mouthfeel is pure and mild salubrious, and unique light bamboo is fragrant; Improve the added value of bamboo, promote the agriculture industrialization development.
The present invention is achieved in that selecting vegetative period for use is 3 months to 2 years bamboo, adopts the bamboo slicing machine to be processed into 3～8cm small pieces, adds water after cleaning up with clear water and processes bright bamboo extracting solution through high temperature steaming; Can add sucrose and extraordinary yeast fermentation in the bright bamboo extracting solution.After the cooling,, brewage into bright bamboo rice wine with grain, distiller's yeast saccharification, fermentation, esterification.Grain is brewageed except after cooking, and also available raw material are directly brewageed.The mass ratio of bright bamboo and grain is with 0.2～1.0: 1.0 are advisable.
The present invention had both increased the nutritive ingredients such as pure natural amino acid in the yellow rice wine owing in raw material, contain bright bamboo extracting solution, significantly strengthened its health-care effect, made the mouthfeel of wine body pure and mild salubrious again, and also unique light bamboo is fragrant.Bamboo and grain are brewageed into bright bamboo rice wine, can improve the added value and the rice wine yield and quality of bamboo, thereby promote the agriculture industrialization development.
Embodiment
Prescription of the present invention is provided by following examples.
Technical process of the present invention is provided by following examples.
Bright bamboo → section → cleaning → boiling → bright bamboo extracting solution → sucrose dissolved → cooling → join in the cylinder → stir → saccharification → fermentation → esterification → press filtration → fry in shallow oil wine → sterilization → can with glutinous rice, distiller's yeast, extraordinary yeast and mountain spring water
Above-mentioned finished product promptly becomes qualified bright bamboo rice wine through check.
The bright bamboo rice wine that adopts aforesaid method to brewage can offer market sale.
Claims (9)
1. the brewing method of bright bamboo rice wine is a raw material with grain, distiller's yeast and water, forms through saccharification, fermentation, esterification, it is characterized in that adding in the raw material bright bamboo extracting solution.
2. brewing method according to claim 1 is characterized in that bright bamboo is being vegetative period that 3 months to 2 years bamboo is advisable.
3. brewing method according to claim 1 is characterized in that bright bamboo employing bamboo slicing machine is processed into 3～8cm small pieces.
4. brewing method according to claim 1 is characterized in that bamboo chip and water are processed bright bamboo extracting solution through high temperature steaming.
5. according to claim 1 or 4 described brewing methods, it is characterized in that to add extraordinary yeast fermentation in the bright bamboo extracting solution.
6. according to claim 1 or 4 described brewing methods, it is characterized in that processing is allocated good bright bamboo extracting solution with grain, distiller's yeast saccharification, fermentation, esterification, brewage into bright bamboo rice wine.
7. brewing method according to claim 1 is characterized in that can adding in the raw material 5～35% sucrose.
8. brewing method according to claim 1 is characterized in that brewageing after grain can directly be brewageed or cook with raw material.
9. according to claim 1 or 4 described brewing methods, the mass ratio that it is characterized in that bright bamboo and grain is with 0.2～1.0: 1.0 are advisable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101490377A CN102807938A (en) | 2011-05-29 | 2011-05-29 | Method for brewing fresh bamboo rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101490377A CN102807938A (en) | 2011-05-29 | 2011-05-29 | Method for brewing fresh bamboo rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102807938A true CN102807938A (en) | 2012-12-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101490377A Pending CN102807938A (en) | 2011-05-29 | 2011-05-29 | Method for brewing fresh bamboo rice wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN102807938A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112240A (en) * | 2015-08-13 | 2015-12-02 | 合肥旭腾环保科技有限公司 | Healthcare yellow rice wine with light bamboo aroma and method for manufacturing healthcare yellow rice wine |
| CN113621460A (en) * | 2021-09-29 | 2021-11-09 | 湖北苗仙聚生物科技有限公司 | Preparation method of bamboo wine brewed by mixed fermentation and bamboo wine prepared by preparation method |
Citations (8)
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| CN1056527A (en) * | 1991-05-09 | 1991-11-27 | 浙江林学院 | Brewing method of fresh bamboo juice wine |
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| CN1230357A (en) * | 1998-12-14 | 1999-10-06 | 陈石刚 | Foamed fermented glutinous rice |
| CN1814727A (en) * | 2005-12-05 | 2006-08-09 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| CN1944619A (en) * | 2006-10-23 | 2007-04-11 | 邓天华 | Method for producing bamboo juice wine |
| CN101085955A (en) * | 2006-10-20 | 2007-12-12 | 李俊初 | Bamboo juice brewing wine and preparing method thereof |
| CN101851571A (en) * | 2010-06-13 | 2010-10-06 | 浙江安吉县乌毡帽酒业有限公司 | Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine |
| CN102408965A (en) * | 2011-09-27 | 2012-04-11 | 刘洪华 | Green bamboo rice wine and preparation method thereof |
-
2011
- 2011-05-29 CN CN2011101490377A patent/CN102807938A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056527A (en) * | 1991-05-09 | 1991-11-27 | 浙江林学院 | Brewing method of fresh bamboo juice wine |
| CN1194300A (en) * | 1997-03-26 | 1998-09-30 | 洪若芬 | Bamboo wine and its producing method |
| CN1230357A (en) * | 1998-12-14 | 1999-10-06 | 陈石刚 | Foamed fermented glutinous rice |
| CN1814727A (en) * | 2005-12-05 | 2006-08-09 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| CN101085955A (en) * | 2006-10-20 | 2007-12-12 | 李俊初 | Bamboo juice brewing wine and preparing method thereof |
| CN1944619A (en) * | 2006-10-23 | 2007-04-11 | 邓天华 | Method for producing bamboo juice wine |
| CN101851571A (en) * | 2010-06-13 | 2010-10-06 | 浙江安吉县乌毡帽酒业有限公司 | Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine |
| CN102408965A (en) * | 2011-09-27 | 2012-04-11 | 刘洪华 | Green bamboo rice wine and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| 一鸣: "天然无污染的竹子食品", 《中国食品》, no. 1, 8 January 2000 (2000-01-08), pages 27 - 4 * |
| 刘惠宾: "嫩竹的糖化及嫩竹酒的研制", 《食品科学》, vol. 16, no. 7, 30 July 1995 (1995-07-30), pages 32 - 34 * |
| 张雪松: "鲜竹酒酿制新技术", 《中小企业科技》, no. 6, 15 June 2000 (2000-06-15), pages 9 * |
| 徐怀祥: "古老而新兴的竹食品", 《食品与健康》, no. 10, 5 October 2000 (2000-10-05), pages 23 - 3 * |
| 无: "天然无污染的竹子食品", 《中小企业科技》, no. 3, 15 March 2001 (2001-03-15), pages 7 - 4 * |
| 汪建国 等: "我国特种黄酒的工艺及其特征", 《江苏调味副食品》, vol. 22, no. 1, 28 February 2005 (2005-02-28), pages 31 - 33 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112240A (en) * | 2015-08-13 | 2015-12-02 | 合肥旭腾环保科技有限公司 | Healthcare yellow rice wine with light bamboo aroma and method for manufacturing healthcare yellow rice wine |
| CN113621460A (en) * | 2021-09-29 | 2021-11-09 | 湖北苗仙聚生物科技有限公司 | Preparation method of bamboo wine brewed by mixed fermentation and bamboo wine prepared by preparation method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121205 |