CN105273955B - A kind of preparation method of sinocalamus latiflorus bamboo wine - Google Patents
A kind of preparation method of sinocalamus latiflorus bamboo wine Download PDFInfo
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- CN105273955B CN105273955B CN201510829437.0A CN201510829437A CN105273955B CN 105273955 B CN105273955 B CN 105273955B CN 201510829437 A CN201510829437 A CN 201510829437A CN 105273955 B CN105273955 B CN 105273955B
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- sinocalamus latiflorus
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Abstract
The present invention relates to a kind of preparation method of sinocalamus latiflorus bamboo wine, comprise the following steps：（1）Particle is ground into from fresh sinocalamus latiflorus progress solid state fermentation is mixed with grain, distill and sinocalamus latiflorus bamboo wine is made as base liquor；（2）Taking-up of filling a wine cup in 20 30 days will be grown in sinocalamus latiflorus ring that base liquor is poured into growth again,（3）The sinocalamus latiflorus for growing wine is crushed to mix to be distilled with vinasse, grain and obtains sinocalamus latiflorus bamboo wine liquid again；（4）Bamboo wine after the sinocalamus latiflorus bamboo after distillation is made liquid and grown again, which merges, to carry out blending a kind of obtained sinocalamus latiflorus bamboo wine.This wine is not required to add any additive, is also not required to use unboiled water decreasing concentration, wine body colour pool is pure and sweet, salubrious in light green, bamboo thick flavor, the mouthfeel of sinocalamus latiflorus, and is a kind of special ecological product rich in trace elements such as amino acid, flavones, vitamins.
Description
Technical field
The invention belongs to a kind of processing method of bamboo wine.
Background technology
With the continuous improvement of people's living standards, the consumption structure of wine is also had a very large change, therefore, to wine
Requirement by simple mouthfeel-type, be changed into nutrition and medicinal compound, by the food for eating chemical addition agent incorporation, it is desirable to
Go back to nature, so a kind of bamboo wine using bamboo as primary raw material of necessary exploitation.
But the preparation method of existing bamboo wine, some are to pour into alcoholic drink in bamboo chamber, in bamboo chamber ageing process
Draw some compositions of bamboo and obtain bamboo wine, as China Patent Publication No. CN1143674A, CN1274746A, CN1332235A,
Bamboo method for preparing medicated wine disclosed in CN1475555A etc.；Some be it is artificial extract bamboo liquid or obtain bamboo liquid by soaking bamboo, then with
Wine is hybridly prepared into bamboo wine, the method as disclosed in China Patent Publication No. CN1124769A and CN1288053A；More also it is
Bamboo wine is made in the method that bamboo is immersed in wine, the method as disclosed in China Patent Publication No. CN1490391A.These bamboo wine preparation methods
Common deficiency be that they do not utilize active principle in bamboo sufficiently, but some compositions for going out bamboo with finished product steeping in wine wash rice mix
The bamboo wine formed is closed, not only cost is high, and the natural nutrient of bamboo and moisture cannot get nature and reasonably fully converts and utilize,
The natural taste for being more difficult to there is pure bamboo and original alimentary health-care function.
In one patent CN104651199A of our company, disclose a kind of bamboo class and carry out solid state fermentation wine as puff
The method of wine, clean Bamboo products are smashed into particle, solid state fermentation is carried out after being mixed with grain, vinasse and brews delicate fragrance type bamboo
Wine, Luzhou-flavor bamboo wine or Maotai-flavor bamboo wine, the present invention are exactly that base liquor is made on this Process ba- sis.
The content of the invention
The present invention is directed to the deficiency of existing process, there is provided a kind of preparation method of sinocalamus latiflorus bamboo wine.
A kind of preparation method of sinocalamus latiflorus bamboo wine, comprises the following steps：
（1）Particle and grain mixed solid fermentation are ground into from fresh sinocalamus latiflorus, distills and sinocalamus latiflorus wine is made as base liquor；
（2）Filled a wine cup for after being grown 20-30 days in sinocalamus latiflorus ring that sinocalamus latiflorus wine is poured into growth taking-up；
（3）The sinocalamus latiflorus for growing wine is crushed to mix with vinasse, grain and carries out distilling to obtain sinocalamus latiflorus bamboo wine liquid；
（4）Bamboo wine after bamboo is made liquid and grown again, which merges, to carry out blending a kind of obtained sinocalamus latiflorus bamboo wine.
Step（1）Middle sinocalamus latiflorus particle diameter is 5-10mm.
Step（1）Middle sinocalamus latiflorus is ground into particle and progress solid state fermentation, distillation brew fen-flavor type white spirit, giving off a strong fragrance is mixed with grain
Type white wine or Maotai-flavor liquor.
Step（1）When middle sinocalamus latiflorus and grain carry out solid state fermentation brew fen-flavor type white spirit or Maotai-flavor liquor, the grain
For sorghum；When brewing aromatic Chinese spirit, the grain is the mixture of sorghum, rice, glutinous rice, corn and wheat.
Step（2）It is middle to pour into sinocalamus latiflorus base liquor in the sinocalamus latiflorus interlude 3-6 rings in growth.
Step（3）Described in vinasse be with grain or female grain；It is described to be mixed into grain for a preceding Bamboo products with grain
The vinasse of gained, the brew for delicate fragrance type bamboo wine after row solid state fermentation, distillation；Mother's grain is a preceding Bamboo products and grain
Food mixing carries out undistilled vinasse after solid state fermentation, the brew for Luzhou-flavor bamboo wine；It is described to be produced with grain for a preceding bamboo class
Product mix the vinasse of gained after progress solid state fermentation, distillation, the brew for Maotai-flavor bamboo wine with grain.
Step（3）Middle sinocalamus latiflorus, vinasse, the quality proportioning of grain are 10:（50~60）：（20~35）.
Beneficial effect
The present invention carries out solid state fermentation distillation by bamboo and grain mixing and brews base liquor, and base liquor is entered in the bamboo of growth
Mobile state association storage, makes the composition in wine body tend to be harmonious, while can extract and dissolve in bamboo contained from bamboo
Beneficiating ingredient；The infiltration of contained natural moisture content in bamboo, the amount of base liquor is added, reduce the wine degree of base liquor, the present invention again will be raw
The bamboo for growing wine crushes mix with vinasse, grain and distill obtaining bamboo wine liquid, takes full advantage of the nutriment in bamboo, acquisition
Low wine be not to add water to blend by high spirit to form, but by again by bamboo make liquid with grow after bamboo wine merge progress
Blend a kind of obtained bamboo wine.Due to being stored in natural plants, fully drawn natural elite gradually reduces the bamboo wine of the present invention
Wine degree and obtain, on the premise of any chemical composition is not added with, obtain preferable mouthfeel, followed by the natural physiology of bamboo
The harmful substance such as ring, methanol, fusel oil, heavy metal in wine receives discharge by the bamboo body in growth, and wine kind and wine material undergo
Fermentation alcoholization process, gradually leads to natural bamboo wine；Simultaneously by the bamboo juice in fresh bamboo, tabasheer ketone, bamboo polysaccharide, multivitamin and more
Kind amino acid is organically circulated in wine,
Embodiment
Embodiment 1：
1st, fresh sinocalamus latiflorus bar is ground into 5mm particles, is mixed with sorghum and carry out the obtained delicate fragrance type sinocalamus latiflorus wine of solid state fermentation（Base
Wine）As kind of a liquor raw material；
2nd, location on the sunny side is being dried from the big sinocalamus latiflorus of 8 cm diameters as kind of a wine material；
3rd, sinocalamus latiflorus wine is flow into the ring of sinocalamus latiflorus interlude 3 in growth, fits its amount of capacity injection 2/3rds
Amount growth 20 days；
4th, wine ring removes to get through ring dividing plate and fill a wine cup for and take out filtration treatment sinocalamus latiflorus bamboo wine is made by whole after 20 days；
5th, mix to be distilled with vinasse, grain with the sinocalamus latiflorus for growing wine and obtain sinocalamus latiflorus bamboo wine liquid again；
6th, the bamboo wine after the sinocalamus latiflorus bamboo after distillation being made liquid and grown, which merges, to carry out blending a kind of obtained sinocalamus latiflorus bamboo wine.
Embodiment 2：
1st, fresh sinocalamus latiflorus bar is ground into 6mm particles, is mixed with sorghum and carry out the obtained Maotai-flavor sinocalamus latiflorus wine of solid state fermentation（Base
Wine）As kind of a liquor raw material；
2nd, location on the sunny side is being dried from the big sinocalamus latiflorus of 10 cm diameters as kind of a wine material；
3rd, sinocalamus latiflorus wine is flow into the ring of sinocalamus latiflorus interlude 4 in growth, fits its amount of capacity injection 2/3rds
Amount growth 25 days；
4th, wine ring removes to get through ring dividing plate and fill a wine cup for and take out filtration treatment sinocalamus latiflorus bamboo wine is made by whole after 25 days；
5th, mix to be distilled with vinasse, grain with the sinocalamus latiflorus for growing wine and obtain sinocalamus latiflorus bamboo wine liquid again；
6th, the bamboo wine after the sinocalamus latiflorus bamboo after distillation being made liquid and grown, which merges, to carry out blending a kind of obtained sinocalamus latiflorus bamboo wine.
Embodiment 3：
1st, fresh sinocalamus latiflorus bar is ground into 10mm particles, with the grain (mixing of sorghum, rice, glutinous rice, corn and wheat
Thing) the obtained Luzhou-flavor sinocalamus latiflorus wine of sorghum mixing progress solid state fermentation（Base liquor）As kind of a liquor raw material；
2nd, location on the sunny side is being dried from the big sinocalamus latiflorus of 12 cm diameters as kind of a wine material；
3rd, sinocalamus latiflorus wine is flow into the ring of sinocalamus latiflorus interlude 6 in growth, fits its amount of capacity injection 2/3rds
Amount growth 30 days；
4th, wine ring removes to get through ring dividing plate and fill a wine cup for and take out filtration treatment sinocalamus latiflorus bamboo wine is made by whole after 30 days；
5th, mix to be distilled with vinasse, grain with the sinocalamus latiflorus for growing wine and obtain sinocalamus latiflorus bamboo wine liquid again；
6th, the bamboo wine after the sinocalamus latiflorus bamboo after distillation being made liquid and grown, which merges, to carry out blending a kind of obtained sinocalamus latiflorus bamboo wine.
Claims (7)
- A kind of 1. preparation method of sinocalamus latiflorus bamboo wine, it is characterised in that：Comprise the following steps：（1）Particle and grain mixed solid fermentation are ground into from fresh sinocalamus latiflorus, distills and sinocalamus latiflorus wine is made as base liquor；（2）Filled a wine cup for after being grown 20-30 days in sinocalamus latiflorus ring that sinocalamus latiflorus wine is poured into growth taking-up；（3）The sinocalamus latiflorus for growing wine is crushed to mix with vinasse, grain and carries out distilling to obtain sinocalamus latiflorus bamboo wine liquid；（4）Bamboo wine after bamboo is made liquid and grown again, which merges, to carry out blending a kind of obtained sinocalamus latiflorus bamboo wine.
- A kind of 2. preparation method of sinocalamus latiflorus bamboo wine according to claim 1, it is characterised in that：Step（1）Middle sinocalamus latiflorus particle A diameter of 5-10mm.
- A kind of 3. preparation method of sinocalamus latiflorus bamboo wine according to claim 1, it is characterised in that：Step（1）Middle sinocalamus latiflorus crushes Mixed into particle with grain and carry out solid state fermentation, fen-flavor type white spirit, aromatic Chinese spirit or Maotai-flavor liquor are brewed in distillation.
- A kind of 4. preparation method of sinocalamus latiflorus bamboo wine according to claim 3, it is characterised in that：Step（1）Middle sinocalamus latiflorus and grain When food carries out solid state fermentation brew fen-flavor type white spirit or Maotai-flavor liquor, the grain is sorghum；When brewing aromatic Chinese spirit, institute State mixture of the grain for sorghum, rice, glutinous rice, corn and wheat.
- A kind of 5. preparation method of sinocalamus latiflorus bamboo wine according to claim 1, it is characterised in that：Step（2）It is middle by sinocalamus latiflorus base Wine is poured into the sinocalamus latiflorus interlude 3-6 rings in growth.
- A kind of 6. preparation method of sinocalamus latiflorus bamboo wine according to claim 1, it is characterised in that：Step（3）Described in vinasse For with grain or female grain；The wine for mixing gained after progress solid state fermentation, distillation with grain for a preceding Bamboo products with grain Grain, the brew for delicate fragrance type bamboo wine；Female grain is not steamed after progress solid state fermentation is mixed with grain for a preceding Bamboo products The vinasse evaporated, the brew for Luzhou-flavor bamboo wine；It is described with grain for a preceding Bamboo products mixed with grain progress solid state fermentation, The vinasse of gained, the brew for Maotai-flavor bamboo wine after distillation.
- A kind of 7. preparation method of sinocalamus latiflorus bamboo wine according to claim 1, it is characterised in that：Step（3）Middle sinocalamus latiflorus, wine Grain, the quality proportioning of grain are 10:（50~60）：（20~35）.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510829437.0A CN105273955B (en) | 2015-11-25 | 2015-11-25 | A kind of preparation method of sinocalamus latiflorus bamboo wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510829437.0A CN105273955B (en) | 2015-11-25 | 2015-11-25 | A kind of preparation method of sinocalamus latiflorus bamboo wine |
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| CN105273955A CN105273955A (en) | 2016-01-27 |
| CN105273955B true CN105273955B (en) | 2018-03-02 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1490391A (en) * | 2003-08-25 | 2004-04-21 | 湖北枝江酒业股份有限公司 | Method for producing environment protective healthy wine from bamboo |
| CN104419593A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Bamboo flavor liquor making method |
| 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 |
| JP2015198632A (en) * | 2014-04-08 | 2015-11-12 | 大澤 和雄 | Bamboo sake and manufacturing method thereof |
-
2015
- 2015-11-25 CN CN201510829437.0A patent/CN105273955B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN1490391A (en) * | 2003-08-25 | 2004-04-21 | 湖北枝江酒业股份有限公司 | Method for producing environment protective healthy wine from bamboo |
| CN104419593A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Bamboo flavor liquor making method |
| JP2015198632A (en) * | 2014-04-08 | 2015-11-12 | 大澤 和雄 | Bamboo sake and manufacturing method thereof |
| 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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| Publication number | Publication date |
|---|---|
| CN105273955A (en) | 2016-01-27 |
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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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