CN103184131A - Method for producing liquor with bamboo fragrance - Google Patents
Method for producing liquor with bamboo fragrance Download PDFInfo
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- CN103184131A CN103184131A CN2013100990878A CN201310099087A CN103184131A CN 103184131 A CN103184131 A CN 103184131A CN 2013100990878 A CN2013100990878 A CN 2013100990878A CN 201310099087 A CN201310099087 A CN 201310099087A CN 103184131 A CN103184131 A CN 103184131A
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- bamboo
- unstrained spirits
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Abstract
The invention discloses a method for producing liquor with bamboo fragrance, which is characterized by comprising the following steps: (1), preparing fermented grains with bamboo fragrance; (2), adding coarsely crushed (a way of roughly crushing the bamboo materials) bamboo materials in the fermented grains obtained in the step 1 and uniformly mixing; (3), allowing the uniformly mixed fermented grains obtained in the step 2 to be subjected to distillation in distillation equipment, and collecting the condensate, namely the liquor with bamboo fragrance. According to the invention, not only are the fermented grains ensured to be smooth and loose during the distillation process, but also unpleasant chaff flavor can be avoided, pleasant bamboo fragrance is generated, so that brand-new liquor with bamboo fragrance can be produced.
Description
Technical field
The present invention relates to a kind of production has the method for bamboo fragrance liquor.
Background technology
In the liquor production process, through solid state fermentation, in the fermenting process or the material that finishes of fermentation be commonly called as the wine unstrained spirits, the wine unstrained spirits need could obtain Liquor Products by distillation and the condensation of distillation plant, and before distillation, feed for the ease of steam, the processing of need loosening, the method that extensively adopts is to admix a certain proportion of rice chaff now, rice chaff is favourable also a fraud but admix, shortcoming is that rice chaff often contains one chaff flavor, can be brought in the Liquor Products in still-process, influences the whole aesthetic quality of wine body.Therefore, in order to reduce this influence, employing is also arranged with rice chaff distillation earlier separately a time, with vapour removal chaff flavor once, but this method can only a little tastes of limited minimizing, but can not eradicate, and many operations of distillation together during consumption energy consumption, have namely promoted cost and have been unfavorable for environmental protection again.
Summary of the invention
The object of the present invention is to provide a kind of production that the method for bamboo fragrance liquor is arranged, can guarantee that not only the wine unstrained spirits keeps loose unimpeded in still-process, not having the chaff flavor that makes us unjoyful again produces, replace, be the flavor of bamboo of pleasant, will form the liquor of a brand-new bamboo fragrance.
For achieving the above object, technical scheme of the present invention is:
A kind of production has the method for bamboo fragrance liquor, may further comprise the steps: 1) preparation bamboo odor type wine unstrained spirits; 2) in the wine unstrained spirits that step 1) obtains, add the bamboo class material of coarse breaking (bamboo class material is carried out rough broken saying), mixing; 3) through step 2) the wine unstrained spirits that obtains behind the mixing distills by distillation plant, collects phlegma and be the bamboo aromatic white spirit.
Described step 1) is specially liquor solid state process production technique in mixing bent process, add the bamboo class material of coarse breaking, the consumption of described bamboo class material is 0 ~ 15% of wine unstrained spirits weight percent, and envelope is poor behind the mixing handles, the fermentation of fellowship wine unstrained spirits namely obtains bamboo odor type wine unstrained spirits after the fermentation ends.
Described step 2) consumption of bamboo class material is 0 ~ 15% of wine unstrained spirits weight percent in.
Described step 3) is specially at rice steamer pot bottom layer overlay bamboo bits, pours into through step 2) the wine unstrained spirits that obtains behind the mixing, open the condensation facility after the capping; Open steam afterwards, steam feeds from the bottom, and decaptitating truncates collects phlegma and be the bamboo aromatic white spirit.
In the bamboo class material that described bamboo class material employing is fresh or the dry bamboo class material one or more.
In the root of described bamboo class material employing bamboo bits, Herba Lophatheri, indicalamus leaf or nontoxic bamboo, stem, the leaf one or more.
Described Herba Lophatheri is adopted Herba Lophatheri gramineous (Herba Lophatheri (Herba Lophatheri) perennial herb, high 40-90cm.The root stock tubbiness, hard; Fibrous root is sparse, and its nearly top or middle part be normal plump to become fusoid root) or leaf (henon bamboo (the Phyllostachys glauca McClure) another name: phyllostachys glauca Mcclure (Jiangsu), piebald bamboo (Henan), red henon bamboo (Zhejiang), phyllostachys nigra var. henonis of henon bamboo; Section belongs to: the Gramineae Phyllostachys; Form: medium-sized bamboo, trunk is high 6-18 meters, diameter about 25 millimeters or bigger) in one or more.
The invention has the beneficial effects as follows: the invention provides the method that a kind of production has bamboo fragrance liquor, not only can guarantee in wine unstrained spirits still-process, to keep loose unimpeded, not having the chaff flavor that makes us unjoyful again produces, replace, be the flavor of bamboo of pleasant, will form the liquor of a brand-new bamboo fragrance.And the present invention operates facility, need not to change production unit, additionally increase production cost hardly, non-environmental-pollution, and aboundresources such as bamboo bits, the leaf of bamboo also can be the processing fents of some bamboo series products, the effect of play a utilization of waste material, turning waste into wealth, alcohol industry will be not only be of value to, also certain promoter action will be played to the production of bamboo class, secondary industry.
Embodiment
Below by specific embodiment, the invention will be further described.
Embodiment 1
A kind of production that present embodiment provides has the method for bamboo fragrance liquor, it is characterized in that may further comprise the steps: 1) preparation wine unstrained spirits: the wine unstrained spirits that finishes through solid state fermentation; 2) the fresh bamboo that adds the 90kg coarse breaking in the 1000kg wine unstrained spirits that step 1) obtains is considered mixing to be worth doing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains behind the mixing, open the condensation facility after the capping; Open steam afterwards, steam feeds from the bottom, and decaptitating truncates collects phlegma and be the bamboo aromatic white spirit.
Embodiment 2
A kind of production that present embodiment provides has the method for bamboo fragrance liquor, it is characterized in that may further comprise the steps: 1) preparation wine unstrained spirits: the wine unstrained spirits that finishes through solid state fermentation; 2) the dry bamboo that adds the 35kg coarse breaking in the 1000kg wine unstrained spirits that step 1) obtains is considered mixing to be worth doing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains behind the mixing, open the condensation facility after the capping; Open steam afterwards, steam feeds from the bottom, and decaptitating truncates collects phlegma and be the bamboo aromatic white spirit.
Embodiment 3
A kind of production that present embodiment provides has the method for bamboo fragrance liquor, it is characterized in that may further comprise the steps: 1) preparation wine unstrained spirits: the wine unstrained spirits that finishes through solid state fermentation; 2) the fresh bamboo that adds the 150kg coarse breaking in the 1000kg wine unstrained spirits that step 1) obtains is considered mixing to be worth doing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains behind the mixing, open the condensation facility after the capping; Open steam afterwards, steam feeds from the bottom, and decaptitating truncates collects phlegma and be the bamboo aromatic white spirit.
Embodiment 4
A kind of production that present embodiment provides has the method for bamboo fragrance liquor, it is characterized in that may further comprise the steps: 1) preparation bamboo odor type wine unstrained spirits: liquor solid state process production technique is in mixing bent process, every 1000kg material, add the Herba Lophatheri fresh gramineous of 9kg coarse breaking and the leaf of henon bamboo, envelope is poor behind the mixing handles, the fermentation of fellowship wine unstrained spirits namely obtains bamboo odor type wine unstrained spirits after the fermentation ends; 2) in the 1000kg bamboo odor type wine unstrained spirits that step 1) obtains, add the Herba Lophatheri fresh gramineous of 2kg coarse breaking and the leaf of henon bamboo, mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains behind the mixing, open the condensation facility after the capping; Open steam afterwards, steam feeds from the bottom, and decaptitating truncates collects phlegma and be the bamboo aromatic white spirit.
Embodiment 5
A kind of production that present embodiment provides has the method for bamboo fragrance liquor, it is characterized in that may further comprise the steps: 1) preparation bamboo odor type wine unstrained spirits: liquor solid state process production technique is in mixing bent process, every 1000kg material, the dry indicalamus leaf that adds the 150kg coarse breaking, envelope is poor behind the mixing handles, the fermentation of fellowship wine unstrained spirits namely obtains bamboo odor type wine unstrained spirits after the fermentation ends; 2) the dry indicalamus leaf of adding 2kg coarse breaking in the 1000kg bamboo odor type wine unstrained spirits that step 1) obtains, mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains behind the mixing, open the condensation facility after the capping; Open steam afterwards, steam feeds from the bottom, and decaptitating truncates collects phlegma and be the bamboo aromatic white spirit.
Embodiment 6
A kind of production that present embodiment provides has the method for bamboo fragrance liquor, it is characterized in that may further comprise the steps: 1) preparation bamboo odor type wine unstrained spirits: liquor solid state process production technique is in mixing bent process, every 1000kg material, the root, stem, the leaf that add the fresh nontoxic bamboo of 3kg coarse breaking, envelope is poor behind the mixing handles, the fermentation of fellowship wine unstrained spirits namely obtains bamboo odor type wine unstrained spirits after the fermentation ends; 2) root, stem, the leaf of the fresh nontoxic bamboo of adding 30kg coarse breaking in the 1000kg bamboo odor type wine unstrained spirits that step 1) obtains, mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains behind the mixing, open the condensation facility after the capping; Open steam afterwards, steam feeds from the bottom, and decaptitating truncates collects phlegma and be the bamboo aromatic white spirit.
Claims (7)
1. a production has the method for bamboo fragrance liquor, it is characterized in that: may further comprise the steps: 1) preparation bamboo odor type wine unstrained spirits; 2) in the wine unstrained spirits that step 1) obtains, add the bamboo class material of coarse breaking (bamboo class material is carried out rough broken saying), mixing; 3) through step 2) the wine unstrained spirits that obtains behind the mixing distills by distillation plant, collects phlegma and be the bamboo aromatic white spirit.
2. a kind of production according to claim 1 has the method for bamboo fragrance liquor, it is characterized in that: described step 1) is specially liquor solid state process production technique in mixing bent process, the bamboo class material that adds coarse breaking, the consumption of described bamboo class material is 0 ~ 15% of wine unstrained spirits weight percent, envelope is poor behind the mixing handles, the fermentation of fellowship wine unstrained spirits namely obtains bamboo odor type wine unstrained spirits after the fermentation ends.
3. a kind of production according to claim 1 has the method for bamboo fragrance liquor, it is characterized in that: the consumption of bamboo class material is 0 ~ 15% of wine unstrained spirits weight percent described step 2).
4. a kind of production according to claim 1 has the method for bamboo fragrance liquor, it is characterized in that: described step 3) is specially at rice steamer pot bottom layer overlay bamboo bits, pours into through step 2) the wine unstrained spirits that obtains behind the mixing, open the condensation facility after the capping; Open steam afterwards, steam feeds from the bottom, and decaptitating truncates collects phlegma and be the bamboo aromatic white spirit.
5. the method for bamboo fragrance liquor is arranged according to claim 1 or 2 or 3 described a kind of productions, it is characterized in that: described bamboo class material adopts one or more in fresh bamboo class material or the dry bamboo class material.
6. the method for bamboo fragrance liquor is arranged according to claim 1 or 2 or 3 described a kind of productions, it is characterized in that: described bamboo class material adopts one or more in the root, stem, leaf of bamboo bits, Herba Lophatheri, indicalamus leaf or nontoxic bamboo.
7. a kind of production according to claim 6 has the method for bamboo fragrance liquor, it is characterized in that: described Herba Lophatheri is adopted one or more in the leaf of Herba Lophatheri gramineous or henon bamboo.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310099087.8A CN103184131B (en) | 2013-03-26 | 2013-03-26 | Method for producing liquor with bamboo fragrance |
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| CN201310099087.8A CN103184131B (en) | 2013-03-26 | 2013-03-26 | Method for producing liquor with bamboo fragrance |
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| CN103184131A true CN103184131A (en) | 2013-07-03 |
| CN103184131B CN103184131B (en) | 2015-01-14 |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103981074A (en) * | 2014-05-16 | 2014-08-13 | 临洮县边城酒业有限责任公司 | Technology for producing paeonia rockii wine |
| CN104388270A (en) * | 2014-11-27 | 2015-03-04 | 云南君和酒业有限公司 | Method for making panax notoginseng honey wine |
| CN104651199A (en) * | 2014-04-30 | 2015-05-27 | 四川活之酿酿酒公社有限公司 | Method of making liquor by virtue of solid fermentation with bamboos as fluff |
| CN105273922A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing strong-flavor bamboo wine by mixing five kinds of bamboos in proportion |
| CN105273929A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing fen-flavor bamboo wine by mixing two kinds of bamboos in proportion |
| CN105273931A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing fen-flavor bamboo wine by mixing five kinds of bamboos in proportion |
| CN105296282A (en) * | 2015-11-25 | 2016-02-03 | 四川活之酿酿酒公社有限公司 | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos |
| CN106434244A (en) * | 2016-12-23 | 2017-02-22 | 北京中安和投资有限公司 | Fermented grains deep processing method, fermented grains, and storage method of fermented grains |
| CN106754017A (en) * | 2016-12-12 | 2017-05-31 | 香格里拉市寿久青稞资源开发有限公司 | A kind of delicate fragrance type barley wine and preparation method thereof |
| CN106929278A (en) * | 2017-04-19 | 2017-07-07 | 河南牧业经济学院 | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff |
| CN107034071A (en) * | 2017-04-10 | 2017-08-11 | 福建双龙戏珠酒业有限公司 | A kind of Luzhou-flavor leaf of bamboo wine and preparation method thereof |
| CN107164191A (en) * | 2017-06-23 | 2017-09-15 | 赤水市天溪农业发展有限公司 | A kind of method for improving white wine quality |
| CN107881057A (en) * | 2017-12-07 | 2018-04-06 | 马鞍山市太白酒厂 | A kind of preparation method of the compoiste fermented flavor white spirit of smoked flavor |
| CN109136049A (en) * | 2018-11-14 | 2019-01-04 | 熊保刚 | A kind of novel wine-making technology replacing chaff shell wine brewing using bamboo particle |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104651199B (en) * | 2014-04-30 | 2016-05-04 | 四川活之酿酿酒公社有限公司 | Bamboo class is carried out the method for liquor-making by solid fermentation as puff |
| CN104651199A (en) * | 2014-04-30 | 2015-05-27 | 四川活之酿酿酒公社有限公司 | Method of making liquor by virtue of solid fermentation with bamboos as fluff |
| CN103981074B (en) * | 2014-05-16 | 2015-08-12 | 临洮县边城酒业有限责任公司 | Paeonia papaveracea wine producing process |
| CN103981074A (en) * | 2014-05-16 | 2014-08-13 | 临洮县边城酒业有限责任公司 | Technology for producing paeonia rockii wine |
| CN104388270A (en) * | 2014-11-27 | 2015-03-04 | 云南君和酒业有限公司 | Method for making panax notoginseng honey wine |
| CN105273922A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing strong-flavor bamboo wine by mixing five kinds of bamboos in proportion |
| CN105273931A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing fen-flavor bamboo wine by mixing five kinds of bamboos in proportion |
| CN105296282A (en) * | 2015-11-25 | 2016-02-03 | 四川活之酿酿酒公社有限公司 | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos |
| CN105273929A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing fen-flavor bamboo wine by mixing two kinds of bamboos in proportion |
| CN106754017A (en) * | 2016-12-12 | 2017-05-31 | 香格里拉市寿久青稞资源开发有限公司 | A kind of delicate fragrance type barley wine and preparation method thereof |
| CN106434244A (en) * | 2016-12-23 | 2017-02-22 | 北京中安和投资有限公司 | Fermented grains deep processing method, fermented grains, and storage method of fermented grains |
| CN107034071A (en) * | 2017-04-10 | 2017-08-11 | 福建双龙戏珠酒业有限公司 | A kind of Luzhou-flavor leaf of bamboo wine and preparation method thereof |
| CN106929278A (en) * | 2017-04-19 | 2017-07-07 | 河南牧业经济学院 | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff |
| CN107164191A (en) * | 2017-06-23 | 2017-09-15 | 赤水市天溪农业发展有限公司 | A kind of method for improving white wine quality |
| CN107881057A (en) * | 2017-12-07 | 2018-04-06 | 马鞍山市太白酒厂 | A kind of preparation method of the compoiste fermented flavor white spirit of smoked flavor |
| CN109136049A (en) * | 2018-11-14 | 2019-01-04 | 熊保刚 | A kind of novel wine-making technology replacing chaff shell wine brewing using bamboo particle |
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| CN103184131B (en) | 2015-01-14 |
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Denomination of invention: A method of producing bamboo flavour Baijiu Effective date of registration: 20211210 Granted publication date: 20150114 Pledgee: Zhejiang Shaoxing Ruifeng Rural Commercial Bank Co.,Ltd. HUTANG sub branch Pledgor: ZHEJIANG PAGODA BRAND SHAOXING WINE Co.,Ltd. Registration number: Y2021330002517 |