CN103184131B - Method for producing liquor with bamboo fragrance - Google Patents
Method for producing liquor with bamboo fragrance Download PDFInfo
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- CN103184131B CN103184131B CN201310099087.8A CN201310099087A CN103184131B CN 103184131 B CN103184131 B CN 103184131B CN 201310099087 A CN201310099087 A CN 201310099087A CN 103184131 B CN103184131 B CN 103184131B
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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 method that production has bamboo fragrance white wine.
Background technology
In liquor production process, through solid state fermentation, in fermenting process or the complete material that ferments be commonly called as wine unstrained spirits, wine unstrained spirits need could obtain Liquor Products by the distillation of distillation plant and condensation, and before it is distilled, pass into for the ease of steam, need to carry out loose process, the method extensively adopted now admixes a certain proportion of rice chaff, but admix that rice chaff is favourable also has fraud, shortcoming is that rice chaff often contains one chaff taste, can be brought in Liquor Products, affect the overall aesthetic quality of wine body in still-process.Therefore, in order to reduce this impact, also having to adopt and rice chaff is first distilled one time separately, with vapour removal chaff taste once, but this method can only a little taste of limited minimizing, but can not eradicate, and not only the operation of many distillations together, during consumption energy consumption, improves cost but also be unfavorable for environmental protection.
Summary of the invention
A kind of production has been the object of the present invention is to provide to have the method for bamboo fragrance white wine, not only can guarantee that wine unstrained spirits keeps loose unimpeded in still-process, do not have again the chaff taste making us unjoyful to produce, instead, be the flavor of bamboo of pleasant, will the white wine of a brand-new bamboo fragrance be formed.
For achieving the above object, technical scheme of the present invention is:
Production has a method for bamboo fragrance white wine, comprises the following steps: 1) prepare bamboo odor type wine unstrained spirits; 2) the bamboo class material of coarse breaking (rough broken saying is carried out to bamboo class material) is added in the wine unstrained spirits obtained in step 1), mixing; 3) through step 2) the wine unstrained spirits that obtains is distilled by distillation plant after mixing, and collect phlegma and be bamboo aromatic white spirit.
Described step 1) is specially white wine solid state process production technique in mixed song 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, envelope grain process after mixing, the fermentation of common participation wine unstrained spirits, namely obtains bamboo odor type wine unstrained spirits after fermentation ends.
Described step 2) in the consumption of bamboo class material be 0 ~ 15% of wine unstrained spirits weight percent.
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 after mixing, open condensation facility after capping; Open steam afterwards, steam passes into from bottom, decaptitating truncate collect phlegma be bamboo aromatic white spirit.
Described bamboo class material adopt in the bamboo class material of fresh bamboo class material or drying one or more.
Described bamboo class material adopt in bamboo bits, Herba Lophatheri, the root of indicalamus leaf or nontoxic bamboo, stem, leaf one or more.
Described Herba Lophatheri adopts Herba Lophatheri gramineous (Herba Lophatheri (Herba Lophatheri) perennial herb, high 40-90cm.Root stock tubbiness, hard; Fibrous root is sparse, its nearly top or middle part normal plump become fusoid piece of root) or the leaf of henon bamboo (henon bamboo (Phyllostachys glauca McClure) is called: phyllostachys glauca Mcclure (Jiangsu), piebald bamboo (Henan), red henon bamboo (Zhejiang), phyllostachys nigra var. henonis; Section belongs to: Gramineae Phyllostachys; Form: medium-sized bamboo, trunk is high 6-18 meters, diameter about 25 millimeters or larger) in one or more.
The invention has the beneficial effects as follows: the invention provides a kind of method that production has bamboo fragrance white wine, not only can guarantee in wine unstrained spirits still-process, keep loose unimpeded, do not have again the chaff taste making us unjoyful to produce, instead, be the flavor of bamboo of pleasant, will the white wine of a brand-new bamboo fragrance be formed.And the present invention operates facility, without the need to changing production unit, additionally increase production cost hardly, non-environmental-pollution, and the aboundresources such as bamboo bits, the leaf of bamboo, also can be the processing fent of some bamboo series products, the effect of play a utilization of waste material, turning waste into wealth, not only will be of value to alcohol industry, also will play certain promoter action 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 the present embodiment provides has the method for bamboo fragrance white wine, it is characterized in that comprising the following steps: 1) prepare wine unstrained spirits: through the wine unstrained spirits that solid state fermentation is complete; 2) the fresh bamboo bits of 90kg coarse breaking are added in the 1000kg wine unstrained spirits obtained in step 1), mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains after mixing, open condensation facility after capping; Open steam afterwards, steam passes into from bottom, decaptitating truncate collect phlegma be bamboo aromatic white spirit.
Embodiment 2
A kind of production that the present embodiment provides has the method for bamboo fragrance white wine, it is characterized in that comprising the following steps: 1) prepare wine unstrained spirits: through the wine unstrained spirits that solid state fermentation is complete; 2) the dry bamboo bits of 35kg coarse breaking are added in the 1000kg wine unstrained spirits obtained in step 1), mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains after mixing, open condensation facility after capping; Open steam afterwards, steam passes into from bottom, decaptitating truncate collect phlegma be bamboo aromatic white spirit.
Embodiment 3
A kind of production that the present embodiment provides has the method for bamboo fragrance white wine, it is characterized in that comprising the following steps: 1) prepare wine unstrained spirits: through the wine unstrained spirits that solid state fermentation is complete; 2) the fresh bamboo bits of 150kg coarse breaking are added in the 1000kg wine unstrained spirits obtained in step 1), mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains after mixing, open condensation facility after capping; Open steam afterwards, steam passes into from bottom, decaptitating truncate collect phlegma be bamboo aromatic white spirit.
Embodiment 4
A kind of production that the present embodiment provides has the method for bamboo fragrance white wine, it is characterized in that comprising the following steps: 1) prepare bamboo odor type wine unstrained spirits: white wine solid state process production technique is in mixed song process, every 1000kg material, add the Herba Lophatheri fresh gramineous of 9kg coarse breaking and the leaf of henon bamboo, envelope grain process after mixing, the fermentation of common participation wine unstrained spirits, namely obtains bamboo odor type wine unstrained spirits after fermentation ends; 2) Herba Lophatheri fresh gramineous of 2kg coarse breaking and the leaf of henon bamboo is added in the 1000kg bamboo odor type wine unstrained spirits obtained in step 1), mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains after mixing, open condensation facility after capping; Open steam afterwards, steam passes into from bottom, decaptitating truncate collect phlegma be bamboo aromatic white spirit.
Embodiment 5
A kind of production that the present embodiment provides has the method for bamboo fragrance white wine, it is characterized in that comprising the following steps: 1) prepare bamboo odor type wine unstrained spirits: white wine solid state process production technique is in mixed song process, every 1000kg material, add the dry indicalamus leaf of 150kg coarse breaking, envelope grain process after mixing, the fermentation of common participation wine unstrained spirits, namely obtains bamboo odor type wine unstrained spirits after fermentation ends; 2) the dry indicalamus leaf of 2kg coarse breaking is added in the 1000kg bamboo odor type wine unstrained spirits obtained in step 1), mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains after mixing, open condensation facility after capping; Open steam afterwards, steam passes into from bottom, decaptitating truncate collect phlegma be bamboo aromatic white spirit.
Embodiment 6
A kind of production that the present embodiment provides has the method for bamboo fragrance white wine, it is characterized in that comprising the following steps: 1) prepare bamboo odor type wine unstrained spirits: white wine solid state process production technique is in mixed song process, every 1000kg material, add root, stem, the leaf of the fresh nontoxic bamboo of 3kg coarse breaking, envelope grain process after mixing, the fermentation of common participation wine unstrained spirits, namely obtains bamboo odor type wine unstrained spirits after fermentation ends; 2) root, stem, the leaf of the fresh nontoxic bamboo of 30kg coarse breaking is added in the 1000kg bamboo odor type wine unstrained spirits obtained in step 1), mixing; 3) at rice steamer pot bottom layer overlay bamboo bits, pour into through step 2) the wine unstrained spirits that obtains after mixing, open condensation facility after capping; Open steam afterwards, steam passes into from bottom, decaptitating truncate collect phlegma be bamboo aromatic white spirit.
Claims (2)
1. production has a method for bamboo fragrance white wine, it is characterized in that: comprise the following steps: 1) prepare bamboo odor type wine unstrained spirits; 2) the bamboo class material of coarse breaking is added in the wine unstrained spirits obtained in step 1), mixing; 3) through step 2) the wine unstrained spirits that obtains is distilled by distillation plant after mixing, and collect phlegma and be bamboo aromatic white spirit,
Described step 1) is specially white wine solid state process production technique in mixed song process, add the bamboo class material of coarse breaking, described bamboo class material percentage in wine unstrained spirits weight is: be greater than 0% and be not more than 15%, envelope grain process after mixing, the fermentation of common participation wine unstrained spirits, namely obtains bamboo odor type wine unstrained spirits after fermentation ends; Described step 2) in add bamboo class material percentage in wine unstrained spirits weight be: be greater than 0% and be not more than 15%; 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 after mixing, open condensation facility after capping; Open steam afterwards, steam passes into from bottom, decaptitating truncate collect phlegma be bamboo aromatic white spirit,
Wherein, described bamboo class material adopts the bamboo class material of fresh bamboo class material or drying.
2. a kind of production has the method for bamboo fragrance white wine as claimed in claim 1, it is characterized in that: described bamboo class material adopt in the leaf of bamboo bits, the root of nontoxic bamboo, the stem of nontoxic bamboo, nontoxic bamboo one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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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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| Application Number | Priority Date | Filing Date | Title |
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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 CN103184131A (en) | 2013-07-03 |
| CN103184131B true CN103184131B (en) | 2015-01-14 |
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| CN201310099087.8A Active CN103184131B (en) | 2013-03-26 | 2013-03-26 | Method for producing liquor with bamboo fragrance |
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Families Citing this family (14)
| 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 |
| 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 |
| CN104388270B (en) * | 2014-11-27 | 2017-01-25 | 云南君和酒业有限公司 | Method for making panax notoginseng honey wine |
| 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 |
| 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 |
| 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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| CN102586045A (en) * | 2009-05-06 | 2012-07-18 | 北京奈特通达科技发展有限责任公司 | Process for making bamboo leaf beautifying wine |
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| JP2001275650A (en) * | 2000-04-04 | 2001-10-09 | Kikkoman Corp | Method for modifying flavor of shochu |
| CN100455650C (en) * | 2005-12-05 | 2009-01-28 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| KR101218695B1 (en) * | 2011-05-30 | 2013-01-11 | 정진남 | A method for manufacturing traditional wine using bamboo |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586045A (en) * | 2009-05-06 | 2012-07-18 | 北京奈特通达科技发展有限责任公司 | Process for making bamboo leaf beautifying wine |
Non-Patent Citations (1)
| Title |
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| 赖登燡,等.利用小麦秸秆开发固态发酵酿酒辅料的研究.《酿酒科技》.2005,(第12期),第100-103页. * |
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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 |
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