CN105273931A - Technological method for preparing fen-flavor bamboo wine by mixing five kinds of bamboos in proportion - Google Patents
Technological method for preparing fen-flavor bamboo wine by mixing five kinds of bamboos in proportion Download PDFInfo
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Abstract
The invention relates to a technological method for preparing fen-flavor bamboo wine by mixing five 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 fen-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 fen 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 zymotechnique of traditional scent type wine is choose the mixture that red beam, corn, wheat, paddy and potato do etc., and auxiliary material is for abandoning vinasse, husk and water.Raw material with abandon vinasse, husk and water and mix by a certain percentage, starting material fully to be mixed thoroughly, stewing material more than 30 minutes, upper rice steamer steaming.Add fermentation wheat bran after the mixture cooling of steamer, then mix is even, cartonning is warming up to about 45 DEG C and keeps after 24 hours, then proceeds to altar and pond fermentation 7-28 days, takes out and distills and obtain fen-flavor type white spirit.At present, traditional scent type 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.
Five kinds of bamboo proportionings are mixed with the processing method of scent type bamboo wine, comprise the following steps:
(1) bamboo is selected: select without disease and pest, dry without fresh five kinds of bamboos cleaning of going mouldy, shatter into particle and mix, five kinds of bamboo proportionings are bamboo 20%, west wind bamboo 25%, Mianzhu 25%, sinocalamus latiflorus 15%, bitter bamboo 15%;
(2) raw material preparation: by grain, mix bamboo material particle and join grain and get the raw materials ready according to mass ratio 2:1:2.5;
(3) bent under steamed, stewing grain, airing: grain to be soaked 8-12 hour, anhydrate steamed 15-30 minute, the warm water adding appropriate 80-90 DEG C boils in a covered pot over a slow fire grain 8-15 minute, then steam 1 hour again, grain is made to cook gelatinization, then be cooled to 30-35 DEG C, the delicate fragrance adding grain dry weight 0.3%-0.5% is bent;
(4) cartonning saccharification, cultivation: evenly proceed to culture saccharification case by having descended the grain mix of delicate fragrance Koji, after cartonning, clap in surface, add bamboo material layer overlay again, on bamboo material, add one deck again and join grain, build warming with gunnysack, cotton-wool again, allow its natural saccharification cultivation heat up, saccharification temperature control is at 32-34 DEG C;
(5) spice, enter bucket fermentation: bamboo material is heated up in a steamer after drinking join grain evenly shakedown enter ground, shakeout airing to after 25 DEG C-30 DEG C, being proceeded to by material after saccharification cultivation in step (4) joins on poor face, add one deck bamboo material again, proceed to mash-back after mixing again to track tramping, sealing and fermenting, fermentation calefaction controls at 28-42 DEG C, fermentation 7-15 days;
(6) go out bucket and heat up in a steamer wine: vinasse after fermentation are proceeded to retort and distills, distillation slips out liquid and is scent type bamboo wine liquid.
Clean bamboo is shattered into the particle that particle diameter is 5-10mm.
Described grain of joining is carried out solid state fermentation for a front Bamboo products mixes with grain, is distilled rear gained vinasse, for the brew of scent type bamboo wine.
Described grain is Chinese sorghum or corn.
Described bamboo can be selected from one or more in bamboo pole, bamboo root, the leaf of bamboo, bamboo shoots, bamboo whip.
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. bamboo material be equipped with: five kinds of bamboo proportionings are bamboo 20%, west wind bamboo 25%, Mianzhu 25%, sinocalamus latiflorus 15%, bitter bamboo 15%, mixed shatter stand-by;
2. Chinese sorghum is equipped with: take Chinese sorghum 600kg, soaks 8-10 hour;
3. bent under stewing grain, steamed, airing
The Chinese sorghum of immersion is proceeded to rice steamer steamed 15 minutes, more stewing grain 8 minutes, and then steam 1 hour again, go out delicate fragrance song 0.3% under rice steamer airing;
4. cartonning saccharification, cultivation
The grain mix of Koji airing has been descended evenly to proceed to culture saccharification case, after cartonning, clap and add mixing bamboo material layer overlay in surface, then on bamboo material, add one deck join grain, then build warming with gunnysack, cotton-wool, allow its natural saccharification cultivation heat up, saccharification temperature controls at 32-34 DEG C
5. spice, enter bucket fermentation
The grain of joining of being heated up in a steamer by bamboo material after drinking evenly enters ground in stall with goods spread out on the ground for sale, shakeouts airing, is proceeded to by the material after saccharification cultivation and join on poor face, then add one deck bamboo material after 25 DEG C, mixes to proceed to mash-back again and track tramping, sealing and fermenting.Fermentation calefaction controls at 30 DEG C, ferments 10 days;
6. go out bucket and heat up in a steamer wine
Vinasse after fermentation are proceeded to retort distill, distillation slips out liquid and is scent type bamboo wine liquid.
Embodiment 2
1. bamboo material be equipped with: five kinds of bamboo proportionings are bamboo 20%, west wind bamboo 25%, Mianzhu 25%, sinocalamus latiflorus 15%, bitter bamboo 15%, mixed shatter stand-by;
2. grain is equipped with: take corn 600kg, soak 10 hours;
3. bent under stewing grain, steamed, airing
The grain of immersion is proceeded to rice steamer steamed 25 minutes, more stewing grain 10 minutes, and then steam 1 hour again, go out delicate fragrance song 0.5% under rice steamer airing;
4. cartonning saccharification, cultivation
The grain mix of Koji airing has been descended evenly to proceed to culture saccharification case, after cartonning, clap and add mixing bamboo material layer overlay in surface, then on bamboo material, add one deck join grain, then build warming with gunnysack, cotton-wool, allow its natural saccharification cultivation heat up, saccharification temperature controls at 33 DEG C;
5. spice, enter bucket fermentation
The grain of joining of being heated up in a steamer by bamboo material after drinking evenly enters ground in stall with goods spread out on the ground for sale, shakeouts airing, is proceeded to by the material after saccharification cultivation and join on poor face, then add one deck bamboo material after 25 DEG C, mixes to proceed to mash-back again and track tramping, sealing and fermenting, and fermentation calefaction controls at 31 DEG C, ferments 11 days;
6. go out bucket and heat up in a steamer wine
Vinasse after fermentation are proceeded to retort distill, distillation slips out liquid and is scent type bamboo wine liquid.
Claims (5)
1. five kinds of bamboo proportionings are mixed with the processing method of scent type bamboo wine, it is characterized in that: comprise the following steps:
(1) bamboo is selected: select without disease and pest, dry without fresh five kinds of bamboos cleaning of going mouldy, shatter into particle and mix, five kinds of bamboo proportionings are bamboo 20%, west wind bamboo 25%, Mianzhu 25%, sinocalamus latiflorus 15%, bitter bamboo 15%;
(2) raw material preparation: by grain, mix bamboo material particle and join grain and get the raw materials ready according to mass ratio 2:1:2.5;
(3) bent under steamed, stewing grain, airing: grain to be soaked 8-12 hour, anhydrate steamed 15-30 minute, the warm water adding appropriate 80-90 DEG C boils in a covered pot over a slow fire grain 8-15 minute, then steam 1 hour again, grain is made to cook gelatinization, then be cooled to 30-35 DEG C, the delicate fragrance adding grain dry weight 0.3%-0.5% is bent;
(4) cartonning saccharification, cultivation: evenly proceed to culture saccharification case by having descended the grain mix of delicate fragrance Koji, after cartonning, clap in surface, add bamboo material layer overlay again, on bamboo material, add one deck again and join grain, build warming with gunnysack, cotton-wool again, allow its natural saccharification cultivation heat up, saccharification temperature control is at 32-34 DEG C;
(5) spice, enter bucket fermentation: bamboo material is heated up in a steamer after drinking join grain evenly shakedown enter ground, shakeout airing to after 25 DEG C-30 DEG C, being proceeded to by material after saccharification cultivation in step (4) joins on poor face, add one deck bamboo material again, proceed to mash-back after mixing again to track tramping, sealing and fermenting, fermentation calefaction controls at 28-42 DEG C, fermentation 7-15 days;
(6) go out bucket and heat up in a steamer wine: vinasse after fermentation are proceeded to retort and distills, distillation slips out liquid and is scent type bamboo wine liquid.
2. five kinds of bamboo proportionings according to claim 1 are mixed with the processing method of scent type bamboo wine, it is characterized in that: clean bamboo is shattered into the particle that particle diameter is 5-10mm.
3. five kinds of bamboo proportionings according to claim 1 are mixed with the processing method of scent type bamboo wine, it is characterized in that: described in join grain and carry out solid state fermentation for a front Bamboo products mixes with grain, distill afterwards gained vinasse, for the brew of scent type bamboo wine.
4. five kinds of bamboo proportionings according to claim 1 are mixed with the processing method of scent type bamboo wine, it is characterized in that: described grain is Chinese sorghum or corn.
5. five kinds of bamboo proportionings according to claim 1 are mixed with the processing method of scent type 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.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109880727A (en) * | 2019-03-20 | 2019-06-14 | 四川活之酿酿酒公社有限公司 | A kind of preparation method of bamboo branch leaf flavoring agent |
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| CN1194300A (en) * | 1997-03-26 | 1998-09-30 | 洪若芬 | Bamboo wine and its producing method |
| CN1261100A (en) * | 1999-01-18 | 2000-07-26 | 刘建国 | Bamboo wine |
| CN103184131A (en) * | 2013-03-26 | 2013-07-03 | 浙江塔牌绍兴酒有限公司 | Method for producing liquor with bamboo fragrance |
| 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 CN201510837371.XA patent/CN105273931A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194300A (en) * | 1997-03-26 | 1998-09-30 | 洪若芬 | Bamboo wine and its producing method |
| CN1261100A (en) * | 1999-01-18 | 2000-07-26 | 刘建国 | Bamboo wine |
| CN103184131A (en) * | 2013-03-26 | 2013-07-03 | 浙江塔牌绍兴酒有限公司 | Method for producing liquor with bamboo fragrance |
| 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 |
Non-Patent Citations (1)
| Title |
|---|
| 刘波等: "《小曲白酒生产实用技术》", 31 January 2009, 四川科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109880727A (en) * | 2019-03-20 | 2019-06-14 | 四川活之酿酿酒公社有限公司 | A kind of preparation method of bamboo branch leaf flavoring agent |
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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 |