CN105273921A - Technological method for preparing strong-flavor bamboo wine by mixing six kinds of bamboos in proportion - Google Patents
Technological method for preparing strong-flavor bamboo wine by mixing six kinds of bamboos in proportion Download PDFInfo
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Abstract
The invention relates to a technological method for preparing strong-flavor bamboo wine by mixing six kinds of bamboos in proportion. The technological method has the technological characteristics that fresh bamboos are ground into granules according to different proportions, the granules are mixed and the granule mixture and grains are used as raw materials to undergo solid state fermentation and distillation, thus preparing the strong-flavor bamboo wine. The technological method has the beneficial effects that the bamboos are adopted as one of the raw materials to participate in brewing the bamboo wine through fermentation, thus taking full advantage of the nutrients of the bamboos; the prepared bamboo wine has the advantages that the bamboo wine has strong flavor, is mellow and sweet, has bright color and has the obvious functions of clearing away heat and toxic materials, strengthening bones and muscles, relieving cough and preventing insomnia and hypertension for human bodies; and the wine has pure bamboo flavor and grain flavor, tastes soft, sweet and refreshing and is rich in the trace elements, such as amino acid and flavone.
Description
Technical field
The present invention relates to wine-making technology, more specifically relate to a kind of method of carrying out solid state fermentation using bamboo class as raw material and preparing bamboo wine.
Background technology
Since spontaneous clear " grain solid state fermentation " wine brewing, husk plays the effect of puff in the process of wine brewing distillation, also use husk as auxiliary material in existing fermentation preparation technology, husk in batching only as puff, play the effect of loose grain grain, vinasse, prevent grain grain, vinasse are too clamminess.Husk not only enters wine body without any to the useful trace element of human body, amino acid in wine brewing process, on the contrary its raw furfural taste and may be remaining trace pesticide, on the impact of wine body greatly; And husk very easily goes mouldy in long-term storage process, even if carried out boiling before wine brewing, yet can remain musty affects wine body.
The brewing process of traditional fragrant yeast is grain is raw material, with vinasse, husk and water for auxiliary material, after stock and adjunct is fully mixed thoroughly, upper rice steamer distillation and steaming distillation (putting wine) are carried out simultaneously, steamed compound goes out rice steamer proportioning water (90 DEG C of hot water), cool poor canopy adds after spreading for cooling cooling song to stir pit entry fermentation 60 ~ 90 days after mixing, take out and distill and obtain aromatic Chinese spirit.At present, traditional Luzhou-flavor brewing technology is still auxiliary material with rice husk, and take Chinese sorghum as the white wine of fermenting raw materials, its rice husk has pesticide residue, limits the raising of quality of white spirit.
The cultivation of bamboo is very general, except for viewing and admiring with except craft articles, because of its distinctive faint scent, being also used by people to make flavoured foodstuff, the traditional Chinese medical science also having application, has the effects such as heat-clearing, removing toxic substances, relieving cough and moistening lung.Containing the nutritive substance such as polysaccharide and egg bamboo matter in Bamboo products, such as report at Zhejiang Forestry College: the nutrient composition content (the fresh bamboo of g/100g) of moso bamboo shoot and sinocalamus latiflorus bamboo shoot is as shown in table 1.
Table 1 is the nutrient composition content of moso bamboo shoot and sinocalamus latiflorus bamboo shoot
Containing many kinds of substance human body to health care and the effect of preventing and curing diseases in bamboo liquid; Wine is conventional drink, especially from the health promoting wine of crude substance, is subject to the high praise of people and likes, thus, the development of bamboo wine obtains to be paid attention to.
Summary of the invention:
Instant invention overcomes the deficiencies in the prior art, a kind of bamboo class is provided to carry out the method for liquor-making by solid fermentation as raw material, bamboo class is applied among wine brewing as a kind of basic raw material, the amino acid such as natural winter propylhomoserin, Threonine, L-glutamic acid that bamboo class is contained, the VITAMIN such as Lin Suanna Vitamin B2 Sodium Phosphate, carotenoid, the several mineral materials such as potassium, sodium, calcium and trace element and bamboo juice, sugar etc. enter wine body, thus produce a kind of brand-new green, health, ecological bamboo odor type wine.
Six kinds of bamboo proportionings are mixed with the processing method of Luzhou-flavor bamboo wine, comprise the following steps:
(1) raw material preparation: select without disease and pest, dry without fresh six kinds of bamboos cleaning of going mouldy, shatter into particle to mix, the proportioning of six kinds of bamboos is bamboo 10%, west wind bamboo 15%, Mianzhu 15%, cizu 10%, sinocalamus latiflorus 5%, bitter bamboo 5%, pulverizes for subsequent use by grain and fragrant yeast respectively;
(2) grain is steamed: by bamboo material: grain in mass ratio 7:3 mixing is mixed thoroughly, and upper rice steamer steams grain 1 hour, then takes out and piles into the hall that dries in the air;
(3) proportioning water, pit entry fermentation: sprinkle the hot water into 80 DEG C-100 DEG C in grain quality 1:1 ratio, rebuild or renovate spreading evenly to visit on spy bed and be coolly down to level land temperature or lower than sprinkling fragrant yeast song powder during ground temperature 2-3 DEG C to temperature, then mix thoroughly dig into cellar for storing things flat, cellar for storing things is stepped on along limit, track tramping after filling Jiao Chi or exceeding pond, cellar for storing things plane, clap light, then spread one deck bamboo material, cover without mould film, spread and step on thin thin mud, be sealed fermentation 60-90 days;
(4) cellar for storing things is played: push face, cellar for storing things earth aside, the vinasse fermented 60-90 days, with iron fork grain risen and scoop up into grain bin, pushing the hall that dries in the air stacks on one side, the vinasse working the hall that dries in the air by, the vinasse mixing of lower and a small amount of upper strata, according to bamboo material: grain: vinasse mass ratio is 0.4:0.6:3, in vinasse, add grain and bamboo material again, upper rice steamer heats up in a steamer wine;
(5) heat up in a steamer after drinking, continue to steam grain 1 hour, go out rice steamer, proportioning water after steaming grain gelatinization, rebuild or renovate, cool, spread the bent powder of giving off a strong fragrance Daqu, mix pit entry fermentation thoroughly, fermentation 60-90 days.
Clean bamboo is shattered into the particle that particle diameter is 5-10mm.
In step (3), Koji consumption is bent under pressing the 22%-26% of grain quality ratio.
Described grain is the mixture of Chinese sorghum, rice, glutinous rice, wheat and maize, and quality proportioning is: Chinese sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, corn 8%.
Described bamboo can be selected from one or more in bamboo pole, bamboo root, the leaf of bamboo, bamboo shoots, bamboo whip.
Described grain and fragrant yeast are not less than 70% by the massfraction of 20 mesh sieves after pulverizing.
Beneficial effect
The present invention makes full use of Bamboo products, itself and grain is made wine according to a certain percentage, when equal the yield of liquor, can save food 10% ~ 15%; The present invention adopts the bamboo of different ratio to mix and makes wine as raw material, and this raw material not only can substitute traditional husk completely; In fermentation and still-process, this bamboo class and grain form granular gradient, are more conducive to fermentation and the distillation of grain; If husk stores improper easily to go mouldy in storage process, very easily affect the mouthfeel of wine; And bamboo class grows throughout the year, can gather at any time and now adopt existing use, therefore can not go mouldy thus affect the mouthfeel of wine; Bamboo class is as while auxiliary material, owing to self containing Mierocrystalline cellulose, total reducing sugar and soluble sugar, can be converted into ethanol through fermentable, the bamboo juice that bamboo class contains self, bamboo juice, each seed amino acid, trace element, flavones etc. enter wine body through fermentation brew, vinosity are brought to the lifting of essence; The present invention utilizes Bamboo products because it is deeper, for South China number formulary deeply develops with the bamboo resource of hundred million mu, drives the comprehensive in-depth development of bamboo industry to open a brand-new approach, has great economic and social benefit.
By the natural physiology circulation of bamboo, the bamboo body during the objectionable impuritiess such as the methyl alcohol in wine, potato spirit, heavy metal are grown receives discharge, and wine kind and wine material experience fermentation alcoholization process, lead to natural bamboo wine gradually.Simultaneously by the bamboo juice in fresh bamboo, tabasheer ketone, bamboo polysaccharide, multivitamin and multiple amino acids organically circulate in wine.In wine body prepared by the present invention, the Trace Elements of amino acid and other useful human body significantly increases, the objectionable constituent such as methyl alcohol and fusel significantly reduce, without raw chaff taste, the each side such as its taste, style, mouthfeel, color and luster and material composition are different from other bamboo wine that first China is popular, for current drinks quality in-depth adds completely newly including of " ecological, green, clean ", define the bamboo odor type wine product of unique style.
Embodiment
In order to make object of the present invention, technical scheme and advantage clearly, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
(1) raw material preparation: select without disease and pest, dry without fresh six kinds of bamboos cleaning of going mouldy, shatter into particle to mix, the proportioning of six kinds of bamboos is bamboo 10%, west wind bamboo 15%, Mianzhu 15%, cizu 10%, sinocalamus latiflorus 5%, bitter bamboo 5%, shatters into clean bamboo the particle that particle diameter is 5-10mm, pulverizes for subsequent use respectively by grain and fragrant yeast; Grain is the mixture of Chinese sorghum, rice, glutinous rice, wheat and maize, and quality proportioning is: Chinese sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, corn 8%, and grain and fragrant yeast are not less than 70% by the massfraction of 20 mesh sieves after pulverizing.
(2) grain is steamed: by bamboo material: grain in mass ratio 7:3 mixing is mixed thoroughly, and upper rice steamer steams grain 1 hour, then takes out and piles into the hall that dries in the air;
(3) proportioning water, pit entry fermentation: sprinkle the hot water into 90 DEG C in grain quality 1:1 ratio, rebuild or renovate spreading evenly to visit on spy bed and be coolly down to level land temperature or lower than sprinkling fragrant yeast song powder during ground temperature 2-3 DEG C to temperature, Koji consumption presses 22% time song of grain quality ratio, then mix thoroughly and dig into cellar for storing things flat, step on cellar for storing things along limit, track tramping after filling Jiao Chi or exceeding pond, cellar for storing things plane, clap light, spread one deck bamboo material again, cover without mould film, spread and step on thin thin mud, be sealed fermentation 60 days;
(4) cellar for storing things is played: push face, cellar for storing things earth aside, the vinasse fermented 60 days, with iron fork grain risen and scoop up into grain bin, pushing the hall that dries in the air stacks on one side, the vinasse working the hall that dries in the air by, the vinasse mixing of lower and a small amount of upper strata, according to bamboo material: grain: vinasse mass ratio is 0.4:0.6:3, in vinasse, add grain and bamboo material again, upper rice steamer heats up in a steamer wine;
(5) heat up in a steamer after drinking, continue to steam grain 1 hour, go out rice steamer, proportioning water after steaming grain gelatinization, rebuild or renovate, cool, spread the bent powder of giving off a strong fragrance Daqu, mix pit entry fermentation thoroughly, fermentation 60-90 days.
Claims (6)
1. six kinds of bamboo proportionings are mixed with the processing method of Luzhou-flavor bamboo wine, it is characterized in that: comprise the following steps:
(1) raw material preparation: select without disease and pest, dry without fresh six kinds of bamboos cleaning of going mouldy, shatter into particle to mix, the proportioning of six kinds of bamboos is bamboo 10%, west wind bamboo 15%, Mianzhu 15%, cizu 10%, sinocalamus latiflorus 5%, bitter bamboo 5%, pulverizes for subsequent use by grain and fragrant yeast respectively;
(2) grain is steamed: by bamboo material: grain in mass ratio 7:3 mixing is mixed thoroughly, and upper rice steamer steams grain 1 hour, then takes out and piles into the hall that dries in the air;
(3) proportioning water, pit entry fermentation: sprinkle the hot water into 80 DEG C-100 DEG C in grain quality 1:1 ratio, rebuild or renovate spreading evenly to visit on spy bed and be coolly down to level land temperature or lower than sprinkling fragrant yeast song powder during ground temperature 2-3 DEG C to temperature, then mix thoroughly dig into cellar for storing things flat, cellar for storing things is stepped on along limit, track tramping after filling Jiao Chi or exceeding pond, cellar for storing things plane, clap light, then spread one deck bamboo material, cover without mould film, spread and step on thin thin mud, be sealed fermentation 60-90 days;
(4) cellar for storing things is played: push face, cellar for storing things earth aside, the vinasse fermented 60-90 days, with iron fork grain risen and scoop up into grain bin, pushing the hall that dries in the air stacks on one side, the vinasse working the hall that dries in the air by, the vinasse mixing of lower and a small amount of upper strata, according to bamboo material: grain: vinasse mass ratio is 0.4:0.6:3, in vinasse, add grain and bamboo material again, upper rice steamer heats up in a steamer wine;
(5) heat up in a steamer after drinking, continue to steam grain 1 hour, go out rice steamer, proportioning water after steaming grain gelatinization, rebuild or renovate, cool, spread the bent powder of giving off a strong fragrance Daqu, mix pit entry fermentation thoroughly, fermentation 60-90 days.
2. six kinds of bamboo proportionings according to claim 1 are mixed with the processing method of Luzhou-flavor bamboo wine, it is characterized in that: clean bamboo is shattered into the particle that particle diameter is 5-10mm.
3. six kinds of bamboo proportionings according to claim 1 are mixed with the processing method of Luzhou-flavor bamboo wine, it is characterized in that: in step (3), Koji consumption is by bent under the 22%-26% of grain quality ratio.
4. six kinds of bamboo proportionings according to claim 1 are mixed with the processing method of Luzhou-flavor bamboo wine, it is characterized in that: described grain is the mixture of Chinese sorghum, rice, glutinous rice, wheat and maize, quality proportioning is: Chinese sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, corn 8%.
5. six kinds of bamboo proportionings according to claim 1 are mixed with the processing method of Luzhou-flavor bamboo wine, it is characterized in that: described bamboo can be selected from one or more in bamboo pole, bamboo root, the leaf of bamboo, bamboo shoots, bamboo whip.
6. six kinds of bamboo proportionings according to claim 1 are mixed with the processing method of Luzhou-flavor bamboo wine, it is characterized in that: described grain and fragrant yeast are not less than 70% by the massfraction of 20 mesh sieves after pulverizing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350379A (en) * | 2016-10-26 | 2017-01-25 | 张敬战 | Method for producing bamboo wine |
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| KR940006771B1 (en) * | 1992-06-23 | 1994-07-27 | 김남옥 | Method of making mung beans wine |
| CN1374388A (en) * | 2001-03-12 | 2002-10-16 | 成都新茂设计策划有限公司 | Prepn of strongly fragrant bamboo 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 |
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- 2015-11-25 CN CN201510830678.7A patent/CN105273921A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940006771B1 (en) * | 1992-06-23 | 1994-07-27 | 김남옥 | Method of making mung beans wine |
| CN1374388A (en) * | 2001-03-12 | 2002-10-16 | 成都新茂设计策划有限公司 | Prepn of strongly fragrant bamboo 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 |
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| 《白酒生产技术》（讲义）编写组: "《白酒生产技术（讲义）上册》", 28 February 1982, 《酿酒科技》编辑部 * |
| 张雪松: "鲜竹酒酿制新技术", 《新农村》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106350379A (en) * | 2016-10-26 | 2017-01-25 | 张敬战 | Method for producing bamboo wine |
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Address after: Luzhou City, Sichuan Province, 646300 White Street Village section of town Naxi District Applicant after: Sichuan Huozhiniang Brewing Co., Ltd. Address before: 610041, Sichuan, Luzhou Anning town government opposite Shu Lang Office Applicant before: Sichuan Huozhiniang Brewing Co., Ltd. |
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Application publication date: 20160127 |