CN103409284B - Brewing method of moso bamboo shoot wine - Google Patents
Brewing method of moso bamboo shoot wine Download PDFInfo
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- CN103409284B CN103409284B CN201310378067.4A CN201310378067A CN103409284B CN 103409284 B CN103409284 B CN 103409284B CN 201310378067 A CN201310378067 A CN 201310378067A CN 103409284 B CN103409284 B CN 103409284B
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Abstract
The invention provides a brewing method of moso bamboo shoot wine. The brewing method comprises the following steps of (1) preparing materials and removing shells; (2) washing; (3) crushing; (4) distributing materials; (5) cooking; (6) saccharifying; (7) degrading cellulase and feeding sugar; (8) fermenting; (9) distilling; and (10) aging, mixing and packaging. The brewing method provided by the invention is simple in process and short in fermentation time; the general appearance of the brewed moso bamboo shoot wine is colorless, is bright and transparent and has no suspension matter and sediment; all tastes of the wine are coordinated and the wine is fragrant and pure, has a long-time sweet taste and is sweet and soft; the aftertaste is pure and cool.
Description
Technical field
The present invention relates to a kind of working method of bamboo shoot wine, especially relate to a kind of brew method of moso bamboo shoot wine.
Background technology
Mao bamboon is that China's distribution area is maximum, and purposes is the widest, and economic benefit is best, the bamboo kind that ecological suitability is stronger.Hunan is national mao bamboon central distribution, cultivated area 1,330 ten thousand mu, and vertical bamboo 19.5 hundred million strain, occupy the whole nation second.14 cities of the whole province, state all have mao bamboon to distribute, wherein more than 200,000 mu 36 counties and cities, and more than ten thousand mu small towns more than 200 are individual.Wherein range of distribution centered by Fujian, Zhejiang, Hunan, Jiangxi, bamboo grove area accounts for more than 50% of the whole nation.During bamboo shoot process, general bamboo shoots have the root and stem of certain plants portion of 1/6-1/3 to discard; The fiber in larger bamboo shoots root and stem of certain plants portion is more, the ratio even accounting for bamboo shoot 1/2 had, and these Fibrotic root and stem of certain plants portions all throw away, and cause very large waste.
Containing abundant amino acid and several kinds of mineral elements and VITAMIN in bamboo shoots, and fiber in bamboo shoots, half fiber, xylogen, food fibre content also very high, bamboo shoots are a kind of nutrition whole foods completely thus.Bamboo is one of pillar of rural economy, accelerate Bamboo industrialization process, developing the bamboo shoot product made new advances, is the effective way of prosperity mountain area economy and peasant programme, to quickening agricultural sector structure adjustment paces, realize growth of agricultural efficiency and increasing peasant income all have important practical significance.The efficiency utilization of bamboo shoots can accelerate our province bamboo industry Resource Cultivation, the health of boosting bamboo industry, Sustainable development.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, provides a kind of technique simple, good product quality, nutritious, can utilize the brew method of the moso bamboo shoot wine of the moso bamboo shoot root and stem of certain plants.
The technical scheme that the present invention solve the technical problem employing is, a kind of brew method of moso bamboo shoot wine, comprises the following steps:
In the present invention, unless otherwise indicated, described number is mass parts.
(1) get the raw materials ready, shell:
Prepare fresh Moso Bamboo Leaves and fresh moso bamboo shoot or the bamboo shoots root and stem of certain plants, fresh moso bamboo shoot is removed shell and damage location; Do not need to remove the more serious position of moso bamboo shoot fibrosis, the cellulase energy decomposition of cellulose of interpolation becomes the material such as disaccharide, monose;
(2) clean: fresh Moso Bamboo Leaves and the fresh moso bamboo shoot after peeling off or the bamboo shoots root and stem of certain plants are cleaned up;
(3) pulverize: pulverize through the fresh Moso Bamboo Leaves of cleaning and fresh moso bamboo shoot or the bamboo shoots root and stem of certain plants;
Fresh moso bamboo shoot or the bamboo shoots root and stem of certain plants, fresh Moso Bamboo Leaves are pulverized, can contact area be expanded, improve fermentation utilization ratio, promote carrying out fast of fermentation;
(4) prepare burden: by rice 1-2 part, corn particle 0.5-1 part, glutinous rice 1-2 part, wheat 0.2-0.5 part, Chinese sorghum 0.2-0.5 part, the mixing of buckwheat 0.2-0.5 part, soak 6-10 hour, the interchangeable water in midway in summer, filters, stand-by; To allocate evenly through fresh Moso Bamboo Leaves 0.2-0.5 part of step (3) pulverization process and fresh moso bamboo shoot or bamboo shoots root and stem of certain plants 5-8 part and the rice, corn particle, glutinous rice, wheat, Chinese sorghum, the buckwheat that soak 6-10 hour, then the ratio being 1 ︰ 1-3 according to the weight ratio without the rice soaked, corn particle, glutinous rice, wheat, Chinese sorghum and the total weight of buckwheat and the total weight sum of fresh Moso Bamboo Leaves and moso bamboo shoot or the bamboo shoots root and stem of certain plants and water adds water, and mixes;
The described rice without immersion, corn particle, glutinous rice, wheat, Chinese sorghum and the total weight of buckwheat and the total weight sum of fresh Moso Bamboo Leaves and moso bamboo shoot or the bamboo shoots root and stem of certain plants are called the gross weight of allocating material;
Rice, corn particle, glutinous rice, wheat, Chinese sorghum, buckwheat are soaked 6-10 hour, fully can absorb moisture, be convenient to boiling;
(5) boiling: the allotment material processed through step (4) is put into steam cooker, according to the gross weight of allotment material, every gram of allotment material adds 2-8u Thermostable α-Amylase, stirs, boiling 2-4 hour at 90-95 DEG C;
Starch content in moso bamboo shoot, Moso Bamboo Leaves is little, and the starch content in rice, corn, glutinous rice, wheat, Chinese sorghum, buckwheat is many; Thermostable α-Amylase can tolerate higher temperature, and enzyme is lived very large, and can be well small molecules glucide by Starch Conversion, the utilization for saccharifying enzyme provides most of material;
(6) saccharification: the composite through step (5) boiling is cooled to 60-65 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 60-120u saccharifying enzyme, stirs;
In moso bamboo shoot, Moso Bamboo Leaves, rice, corn, glutinous rice, wheat, Chinese sorghum, buckwheat, itself is containing the sugar of some, and macromolecular substance also can be converted into small-molecule substance and be degraded by saccharifying enzyme by amylase, cellulase;
(7) cellulose degraded, benefit sugar: when temperature drops to 45-55 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 30-80u cellulase, then adds honey or the white sugar of the gross weight 0.2-2% being equivalent to allotment material, stirs;
The content of cellulose in mao bamboon root and stem of certain plants portion is higher, and high efficiency cellulose can degraded cellulose be well also that saccharifying enzyme utilizes; The main material utilized of yeast propagation is carbohydrate, needs to add certain sugar to maintain saccharomycetic vigor, adds local flavor and aroma component that honey more can increase wine;
(8) ferment: be cooled to less than 38 DEG C, stir the yeast saccharomyces cerevisiae adding and be equivalent to the gross weight 0.2-3wt% allocating material, dress altar, sealing, 28-35 DEG C of insulation, spontaneous fermentation 7-15 days, adds the honey or white sugar that are equivalent to the gross weight 0.5-2% allocating material for 3-5 days;
Small-molecule substance well can be converted into alcohol by yeast saccharomyces cerevisiae, yeast saccharomyces cerevisiae also needs certain sugar to breed, grows simultaneously, certain sugar can be provided to breed to supply yeast saccharomyces cerevisiae, the too high yeast saccharomyces cerevisiae of temperature can not be survived, the too low yeast saccharomyces cerevisiae of temperature is in disabled state, so suitable temperature ensures the successful essential condition of wine brewing;
(9) distill: by the wine liquid distillation fermented;
Pinch the principle of tail wine before generally taking, duty to change water coolant, keep sealing, the wine of cooling will be noted sealing mouth, does not allow wine run;
(10) ageing, allotment, packaging: be placed on sealing in ceramic jar and place; Allocated by wine good for ageing, leave standstill 3-5 days, filter bottling, sealing, labels.
Feature of the present invention is: (1) utilizes cellulose degraded moso bamboo shoot Mierocrystalline cellulose, well can utilize raw material, cut the waste, and change waste is resource; (2) unique proportions of Thermostable α-Amylase, saccharifying enzyme, cellulase can make fermentation make full use of raw material; (3) moso bamboo shoot aromatic strongly fragrant, fresh Moso Bamboo Leaves delicate fragrance aftertaste, makes the drinking utensils of brew have unique bamboo shoot fragrance and leaf of bamboo delicate fragrance; (4) select rice, corn particle, glutinous rice, wheat, Chinese sorghum, buckwheat six kinds of auxiliary materials, vinosity can be made more mellow, increase the number of degrees of bamboo shoot wine simultaneously.
Present invention process is simple, and fermentation time is short, and the moso bamboo shoot wine overall organoleptic of brew is colourless, limpid transparent, no suspended substance, and without precipitation, all tastes of wine body are coordinated, and delicate fragrance is pure, sweet long, and alcohol is sweet soft, and pleasant impression is felt well only.
Embodiment
Below in conjunction with embodiment, the present invention is further detailed explanation.
Embodiment 1
The present embodiment comprises the following steps:
(1) get the raw materials ready, shell;
Prepare fresh Moso Bamboo Leaves and fresh moso bamboo shoot, fresh moso bamboo shoot is removed shell and damage location;
(2) clean: fresh Moso Bamboo Leaves and the fresh moso bamboo shoot after peeling off are cleaned up;
(3) pulverize: pulverize through the fresh moso bamboo shoot of cleaning, fresh Moso Bamboo Leaves;
(4) prepare burden: by 1 part, rice, corn particle 0.5 part, 1.5 parts, glutinous rice, wheat 0.2 part, Chinese sorghum 0.2 part, the mixing of 0.2 part, buckwheat, soak 8 hours, filter, to allocate evenly through the fresh Moso Bamboo Leaves 0.2 part of step (3) pulverization process and fresh moso bamboo shoot 6 parts and the rice, corn particle, glutinous rice, wheat, Chinese sorghum, the buckwheat that soak 8 hours, add water, the gross weight of described allotment material is 1 ︰ 1 with the weight ratio of interpolation water, mixes;
(5) boiling: the allotment material processed through step (4) is put into steam cooker, according to the gross weight of allotment material, every gram of allotment material adds 5u Thermostable α-Amylase, stirs, 90-95 DEG C of boiling 3 hours;
(6) saccharification: the composite through step (5) boiling is cooled to 60 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 80u and adds saccharifying enzyme, stirs;
(7) cellulose degraded, benefit sugar: when temperature drops to 48 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 50u cellulose degraded Mierocrystalline cellulose, then adds the honey of the gross weight 0.5% being equivalent to allotment material, stirs;
(8) ferment: be cooled to 35 DEG C, stir the yeast saccharomyces cerevisiae adding and be equivalent to the gross weight 0.5wt% allocating material, dress altar, sealing, with husk insulation 28-32 DEG C, spontaneous fermentation 8 days, adds the honey being equivalent to the gross weight 0.6% of allocating material on the 3rd day, stirs;
(9) distill: by the wine liquid distillation fermented;
(10) ageing, allotment, packaging: be placed on sealing in ceramic jar and place; Allocated by wine good for ageing, leave standstill 3 days, filter bottling, sealing, labels, finished product.
The present embodiment gained moso bamboo shoot wine alcoholic strength is 32 degree (V/V), and overall organoleptic is colourless, limpid transparent, no suspended substance, and without precipitation, all tastes of wine body are coordinated, and delicate fragrance is pure, sweet long, and alcohol is sweet soft, and pleasant impression is felt well only.
Embodiment 2
The present embodiment comprises the following steps:
(1) get the raw materials ready, shell;
Prepare fresh Moso Bamboo Leaves and the whole bamboo shoot of fresh mao bamboon, do not need to remove the more serious position of moso bamboo shoot fibrosis;
(2) clean: fresh Moso Bamboo Leaves and the fresh moso bamboo shoot after peeling off are cleaned up;
(3) pulverize: pulverize through the fresh moso bamboo shoot of cleaning, fresh Moso Bamboo Leaves;
(4) prepare burden: by 1.5 parts, rice, corn particle 0.8 part, 1 part, glutinous rice, wheat 0.3 part, Chinese sorghum 0.3 part, the mixing of 0.5 part, buckwheat, soak 10 hours, filter, stand-by; To allocate evenly through the fresh Moso Bamboo Leaves 0.4 part of step (3) pulverization process and fresh moso bamboo shoot 5 parts and the rice, corn particle, glutinous rice, wheat, Chinese sorghum, the buckwheat that soak 10 hours, add water, the gross weight of described allotment material and the weight ratio of interpolation water are 1 ︰ 2; Mix;
(5) boiling: the allotment material processed through step (4) is put into steam cooker, according to the gross weight of allotment material, every gram of allotment material adds 6u Thermostable α-Amylase, stirs, 90-95 DEG C of boiling 3.5 hours;
(6) saccharification: the composite through step (5) boiling is cooled to 65 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 100u saccharifying enzyme, stirs;
(7) cellulose degraded, benefit sugar: when temperature drops to 45 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 60u cellulose degraded Mierocrystalline cellulose, then adds the honey of the gross weight 0.8% being equivalent to allotment material, stirs;
(8) ferment: be cooled to 35 DEG C, stir the yeast saccharomyces cerevisiae adding and be equivalent to the gross weight 0.8wt% allocating material, dress altar, sealing, with husk insulation 30-32 DEG C, spontaneous fermentation 10 days, within 3rd day, add the honey being equivalent to the gross weight 0.8% of allocating material, stir;
(9) distill: by the wine liquid distillation fermented;
(10) ageing, allotment, packaging: be placed on sealing in ceramic jar and place; Allocated by wine good for ageing, leave standstill 4 days, filter bottling, sealing, labels, finished product.
The present embodiment gained moso bamboo shoot wine alcoholic strength is 36 degree (V/V), and overall organoleptic is colourless, limpid transparent, no suspended substance, and without precipitation, all tastes of wine body are coordinated, and bamboo shoot perfume (or spice) is pure, sweet long, and alcohol is sweet soft, and pleasant impression is felt well only.
Embodiment 3
The present embodiment comprises the following steps:
(1) get the raw materials ready, shell;
Prepare fresh Moso Bamboo Leaves and fresh moso bamboo shoot, fresh moso bamboo shoot is removed shell and damage location; Do not need to remove the more serious position of moso bamboo shoot fibrosis;
(2) clean: fresh Moso Bamboo Leaves and the fresh moso bamboo shoot after peeling off are cleaned up;
(3) pulverize: pulverize through the fresh moso bamboo shoot of cleaning, fresh Moso Bamboo Leaves;
(4) prepare burden: by 2 parts, rice, corn particle 1 part, 2 parts, glutinous rice, wheat 0.5 part, Chinese sorghum 0.4 part, the mixing of 0.4 part, buckwheat, soak 12 hours, filter, stand-by; To allocate evenly through the fresh Moso Bamboo Leaves 0.5 part of step (3) pulverization process and fresh moso bamboo shoot 7 parts and the rice, corn particle, glutinous rice, wheat, Chinese sorghum, the buckwheat that soak 12 hours, add water, the gross weight of described allotment material and the weight ratio of interpolation water are 1 ︰ 3; Mix;
(5) boiling: the allotment material processed through step (4) is put into steam cooker, according to the gross weight of allotment material, every gram of allotment material adds 8u Thermostable α-Amylase, stirs, 90-95 DEG C of boiling 4 hours;
(6) saccharification: the composite through step (5) boiling is cooled to 60 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 120u saccharifying enzyme, stirs;
(7) cellulose degraded, benefit sugar: when temperature drops to 48 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 80u cellulose degraded Mierocrystalline cellulose, then adds the white sugar being equivalent to allotment material gross weight 1%, stirs;
(8) ferment: be cooled to 35 DEG C, stir the yeast saccharomyces cerevisiae adding and be equivalent to allocate material gross weight 0.5wt%, dress altar, sealing, with husk insulation 28-32 DEG C, spontaneous fermentation 12 days, adds the honey being equivalent to the gross weight 1.5% of allocating material on the 4th day, stirs;
(9) distill: by the wine liquid distillation fermented;
(10) ageing, allotment, packaging: be placed on sealing in ceramic jar and place; The wine that ageing is good is allocated, and leaves standstill 5 days, filters bottling, and sealing, labels.
The present embodiment gained moso bamboo shoot wine alcoholic strength is 42 degree (V/V), and overall organoleptic is colourless, limpid transparent, no suspended substance, and without precipitation, all tastes of wine body are coordinated, and have leaf of bamboo delicate fragrance, and light bamboo shoot are fragrant, and sweet long, alcohol is sweet soft, and pleasant impression is felt well only.
Claims (2)
1. a brew method for moso bamboo shoot wine, is characterized in that, comprises the following steps:
(1) get the raw materials ready, shell: prepare fresh Moso Bamboo Leaves and fresh moso bamboo shoot or the bamboo shoots root and stem of certain plants, fresh moso bamboo shoot is removed shell and damage location;
(2) clean: fresh Moso Bamboo Leaves and the fresh moso bamboo shoot after peeling off or the bamboo shoots root and stem of certain plants are cleaned up;
(3) pulverize: pulverize through the fresh Moso Bamboo Leaves of cleaning and fresh moso bamboo shoot or the bamboo shoots root and stem of certain plants;
(4) prepare burden: by rice 1-2 part, corn particle 0.5-1 part, glutinous rice 1-2 part, wheat 0.2-0.5 part, Chinese sorghum 0.2-0.5 part, the mixing of buckwheat 0.2-0.5 part, soak 6-10 hour, filter, stand-by; To allocate evenly through the rice of fresh Moso Bamboo Leaves 0.2-0.5 part of step (3) pulverization process and fresh moso bamboo shoot or bamboo shoots root and stem of certain plants 5-8 part and the described 6-10 of immersion hour, corn particle, glutinous rice, wheat, Chinese sorghum, buckwheat, then the ratio being 1 ︰ 1-3 according to the weight ratio without the rice soaked, corn particle, glutinous rice, wheat, Chinese sorghum and the total weight of buckwheat and the total weight sum of fresh Moso Bamboo Leaves and moso bamboo shoot or the bamboo shoots root and stem of certain plants and water adds water, and mixes;
The described rice without immersion, corn particle, glutinous rice, wheat, Chinese sorghum and the total weight of buckwheat and the total weight sum of fresh Moso Bamboo Leaves and moso bamboo shoot or the bamboo shoots root and stem of certain plants are called the gross weight of allocating material;
(5) boiling: the allotment material processed through step (4) is put into steam cooker, according to the gross weight of allotment material, every gram of allotment material adds 2-8u Thermostable α-Amylase, stirs, boiling 2-4 hour at 90-95 DEG C;
(6) saccharification: the allotment material through step (5) boiling is cooled to 60-65 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 60-120u saccharifying enzyme, stirs;
(7) cellulose degraded, benefit sugar: when temperature drops to 45-55 DEG C, according to the gross weight of allotment material, every gram of allotment material adds 30-80u cellulase, then adds honey or the white sugar of the gross weight 0.2-2% being equivalent to allotment material, stirs;
(8) ferment: be cooled to less than 38 DEG C, stir the yeast saccharomyces cerevisiae adding and be equivalent to the gross weight 0.2-3wt% allocating material, dress altar, sealing, 28-35 DEG C of insulation, spontaneous fermentation 7-15 days, adds the honey or white sugar that are equivalent to the gross weight 0.5-2% allocating material for 3-5 days;
(9) distill: by the wine liquid distillation fermented;
(10) ageing, allotment, packaging.
2. the brew method of moso bamboo shoot wine according to claim 1, is characterized in that, in step (4), when soaking rice, corn particle, glutinous rice, wheat, Chinese sorghum, buckwheat, summer, a water was changed in midway.
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| CN109370863A (en) * | 2018-12-26 | 2019-02-22 | 福建酒逢知己农林生态科技有限公司 | The brewage process of bamboo wine |
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Inventor after: Ai Wensheng Inventor after: Li Meiqun Inventor after: Meng Yong Inventor after: Yang Ming Inventor after: Tu Jia Inventor after: Liu Pei Inventor after: Liu Xiangbo Inventor after: Pu Xiangyun Inventor before: Ai Wensheng Inventor before: Li Meiqun Inventor before: Meng Yong Inventor before: Yang Ming Inventor before: Tu Jia Inventor before: Liu Xiangbo Inventor before: Pu Xiangyun |
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Free format text: CORRECT: INVENTOR; FROM: AI WENSHENG LI MEIQUN MENG YONG YANG MING TU JIA LIU XIANGBO PU XIANGYUN TO: AI WENSHENG LI MEIQUN MENG YONG YANG MING TU JIA LIU PEI LIU XIANGBO PU XIANGYUN |
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| C14 | Grant of patent or utility model | ||
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