CN105907533A

CN105907533A - Method for producing yellow wine arak with bamboo fragrance

Info

Publication number: CN105907533A
Application number: CN201610489994.7A
Authority: CN
Inventors: 周顺梅
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-06-24
Filing date: 2016-06-24
Publication date: 2016-08-31

Abstract

The invention discloses a method for producing yellow wine arak with bamboo fragrance. The method comprises the following steps: 1) preparing secondary fermentation yellow wine lees; 2) adding a coarsely crushed bamboo material in to the secondary fermentation yellow wine lees obtained in the step 1), and uniformly mixing; and 3) distilling the wine lees obtained after uniformly mixing in the step 2) by adopting distillation equipment, and collecting condensate, namely the yellow wine arak. The method disclosed by the invention has the advantages that loose and smooth wine lees can be guaranteed in a wine lees distilling process while unpleasant bran flavour can not be produced, instead, pleasant bamboo fragrance is produced, and brandnew arak white spirit with the bamboo fragrance can be formed.

Description

A kind of production has the method that bamboo fragrance yellow wine lees burns

Technical field

The present invention relates to a kind of method that production has bamboo fragrance yellow wine lees to burn.

Background technology

Yellow wine lees burns, and is a kind of byproduct of rice wine production enterprise, belongs to the distillation class white wine of solid state fermentation.Yellow rice wine In production process, rice, wheat be fermented, remaining solid residue after squeezing, is commonly called as yellow wine lees, new cadmium yellow Still also have in vinasse do not fermented in a large number starch, dextrin, the material such as carbohydrate, contain a large amount of activated ferment simultaneously Female flora, therefore, fresh yellow wine lees, typically without inoculating, is pulverized after loosening, and processes through envelope grain, then solid-state two Secondary fermentation more than 20 sky, can distill, and the wine liquid that distillation obtains is commonly called as grain burning, the most traditional yellow wine lees Burn.And the complete vinasse of secondary fermentation are before it is distilled, it is passed through for the ease of steam, needs to carry out loose process, now Widely used method is to admix a certain proportion of rice chaff, but admixes rice chaff and the most also have fraud, and shortcoming is that rice chaff is past Toward containing one chaff taste, can be brought in Liquor Products in still-process, affect the overall aesthetic quality of wine body. Therefore, in order to reduce this impact, also there is employing by rice chaff first individually distillation one time, with vapour removal chaff taste once, But, this method can only a little taste of limited minimizing, but can not eradicate, and the operation of many distillations together, power consumption Time-consumingly, i.e. improve cost and be unfavorable for again environmental protection.

Summary of the invention

Object of the present invention is to provide a kind of method that production has bamboo fragrance yellow wine lees to burn, not only may insure that Keep loose unimpeded during distilling with vinasse, the most do not have the chaff taste making us the most joyful and produce, instead, be The flavor of bamboo of pleasant, will form the grain-burnt white wine of a brand-new bamboo fragrance.

For reaching above-mentioned purpose, the technical scheme is that

A kind of production has the method that bamboo fragrance yellow wine lees burns, and comprises the following steps: 1) prepare secondary fermentation yellow wine lees； 2) in step 1) the secondary fermentation yellow wine lees that obtains adds coarse crushing (bamboo class material is carried out rough broken saying Method) bamboo class material, mixing；3) through step 2) vinasse that obtain distill by distillation equipment after mixing, collection Condensate liquid is yellow wine lees and burns.

Described step 1) it is specially in the fresh grain stillage after yellow rice wine squeezing terminates, add the bamboo class material of coarse crushing, Consumption is fresh grain stillage percentage by weight the 0～15% of described bamboo class material, after mixing, envelope grain processes, and jointly participates in The secondary fermentation of vinasse, i.e. obtains secondary fermentation yellow wine lees after fermentation ends.

Described step 2) in bamboo class material consumption is secondary fermentation yellow wine lees percentage by weight 0～15%.

Described step 3) it is specially and considers to be worth doing in rice steamer pot bottom layer overlay bamboo, pour into through step 2) obtain after mixing Vinasse, open condensation facility after capping；Opening steam afterwards, steam is passed through from bottom, and decaptitate the collection condensation that truncates Liquid is yellow wine lees and burns.

Described step 3) be specially rice steamer pot bottom layer overlay bamboo consider to be worth doing, pour into through step 2) mixing after obtain Vinasse, open condensation facility after capping；Opening steam afterwards, steam is passed through from bottom, decaptitating truncate collection cold Lime set is yellow wine lees and burns.

Described bamboo class material uses one or more in fresh bamboo class material or dry bamboo class material.

Described bamboo class material uses the one in bamboo bits, lophatherum gracile, indicalamus leaf or the root of nontoxic bamboo, stem, leaf Or it is multiple.

Described lophatherum gracile use lophatherum gracile gramineous (lophatherum gracile (Herba Lophatheri) perennial herb, High 40 90cm.Root-like stock tubbiness, hard；Fibrous root is sparse, its nearly top or middle part often fusoid piece of plump one-tenth Root) or leaf (henon bamboo (the Phyllostachys glauca McClure) another name: phyllostachys glauca McClure (river of henon bamboo Soviet Union), piebald bamboo (Henan), red henon bamboo (Zhejiang), phyllostachys nigra var. henonis；Section belongs to: grass family Phyllostachys；Form: in Type bamboo, trunk is high 6 18 meters, diameter about 25 millimeters or bigger) in one or more.

The invention has the beneficial effects as follows: the invention provides a kind of method that production has bamboo fragrance yellow wine lees to burn, not only May insure that during distilling with vinasse, keep loose unimpeded, the most do not have the chaff taste making us the most joyful and produce, take and Instead of, it is the flavor of bamboo of pleasant, the grain-burnt white wine of a brand-new bamboo fragrance will be formed.And the present invention Operation is convenient, it is not necessary to change production equipment, the most additionally increases production cost, non-environmental-pollution, and bamboo bits, The aboundresources such as the leaf of bamboo, it is also possible to be the processing fent of some bamboo series products, play twice laid, a change The effect that waste be changed into values, will not only be of value to alcohol industry, also will play the production of bamboo class, secondary industry necessarily Facilitation.

Detailed description of the invention

Below by specific embodiment, the invention will be further described.

Embodiment 1

A kind of production that the present embodiment provides has the method that bamboo fragrance yellow wine lees burns, it is characterised in that comprise the following steps: 1) secondary fermentation yellow wine lees is prepared: in the fresh grain stillage after yellow rice wine squeezing terminates, be added without the bamboo class material of coarse crushing, Secondary fermentation yellow wine lees is i.e. obtained after fermentation ends；2) in step 1) the 1000kg secondary fermentation yellow wine lees that obtains The fresh bamboo bits of middle addition 90kg coarse crushing, mixing；3) consider to be worth doing in rice steamer pot bottom layer overlay bamboo, pour into through step 2) vinasse obtained after mixing, open condensation facility after capping；Opening steam afterwards, steam is passed through from bottom, goes Head truncate collection condensate liquid be yellow wine lees burn.

Embodiment 2

A kind of production that the present embodiment provides has the method that bamboo fragrance yellow wine lees burns, it is characterised in that comprise the following steps: 1) secondary fermentation yellow wine lees is prepared: in the fresh grain stillage after yellow rice wine squeezing terminates, be added without the bamboo class material of coarse crushing, Secondary fermentation yellow wine lees is i.e. obtained after fermentation ends；2) in step 1) the 1000kg secondary fermentation yellow wine lees that obtains The dry bamboo bits of middle addition 35kg coarse crushing, mixing；3) consider to be worth doing in rice steamer pot bottom layer overlay bamboo, pour into through step 2) vinasse obtained after mixing, open condensation facility after capping；Opening steam afterwards, steam is passed through from bottom, goes Head truncate collection condensate liquid be yellow wine lees burn.

Embodiment 3

A kind of production that the present embodiment provides has the method that bamboo fragrance yellow wine lees burns, it is characterised in that comprise the following steps: 1) secondary fermentation yellow wine lees is prepared: in the fresh grain stillage after yellow rice wine squeezing terminates, be added without the bamboo class material of coarse crushing, Secondary fermentation yellow wine lees is i.e. obtained after fermentation ends；2) in step 1) the 1000kg secondary fermentation yellow wine lees that obtains The fresh bamboo bits of middle addition 150kg coarse crushing, mixing；3) rice steamer pot bottom layer overlay bamboo consider to be worth doing, pour into through Step 2) vinasse that obtain after mixing, open condensation facility after capping；Opening steam afterwards, steam is logical from bottom Enter, decaptitating truncate collection condensate liquid be yellow wine lees burn.

Embodiment 4

A kind of production that the present embodiment provides has the method that bamboo fragrance yellow wine lees burns, it is characterised in that comprise the following steps: 1) secondary fermentation yellow wine lees is prepared: in the 1000kg fresh grain stillage after yellow rice wine squeezing terminates, add 9kg coarse crushing The leaf of lophatherum gracile fresh gramineous and henon bamboo, after mixing, envelope grain processes, the common secondary fermentation participating in vinasse, Secondary fermentation yellow wine lees is i.e. obtained after fermentation ends；2) in step 1) the 1000kg secondary fermentation yellow wine lees that obtains The lophatherum gracile fresh gramineous of middle addition 2kg coarse crushing and the leaf of henon bamboo, mixing；3) at Zeng Guodibupu Last layer bamboo is considered to be worth doing, pours into through step 2) vinasse that obtain after mixing, open condensation facility after capping；Open afterwards Steam, steam is passed through from bottom, decaptitating truncate collection condensate liquid be yellow wine lees burn.

Embodiment 5

A kind of production that the present embodiment provides has the method that bamboo fragrance yellow wine lees burns, it is characterised in that include following step Rapid: 1) prepare secondary fermentation yellow wine lees: in the 1000kg fresh grain stillage after yellow rice wine squeezing terminates, add 150kg The dry indicalamus leaf of coarse crushing, after mixing, envelope grain processes, the common secondary fermentation participating in vinasse, after fermentation ends i.e. Obtain secondary fermentation yellow wine lees；2) in step 1) to add 2kg in the 1000kg secondary fermentation yellow wine lees that obtains thick Broken dry indicalamus leaf, mixing；3) rice steamer pot bottom layer overlay bamboo consider to be worth doing, pour into through step 2) mixing after The vinasse arrived, open condensation facility after capping；Opening steam afterwards, steam is passed through from bottom, and decaptitate the collection that truncates Condensate liquid is yellow wine lees and burns.

Embodiment 6

A kind of production that the present embodiment provides has the method that bamboo fragrance yellow wine lees burns, it is characterised in that include following step Rapid: 1) prepare secondary fermentation yellow wine lees: in the 1000kg fresh grain stillage after yellow rice wine squeezing terminates, add 3kg thick The broken root of fresh nontoxic bamboo, stem, leaf, after mixing, envelope grain processes, the common secondary fermentation participating in vinasse, Secondary fermentation yellow wine lees is i.e. obtained after fermentation ends；2) in step 1) the 1000kg secondary fermentation yellow wine lees that obtains The root of fresh nontoxic bamboo of middle addition 30kg coarse crushing, stem, leaf, mixing；3) at rice steamer pot bottom layer overlay Bamboo is considered to be worth doing, pours into through step 2) vinasse that obtain after mixing, open condensation facility after capping；Open steam afterwards, Steam is passed through from bottom, decaptitating truncate collection condensate liquid be yellow wine lees burn.

Claims

1. the method that a production has bamboo fragrance yellow wine lees to burn, it is characterised in that comprise the following steps: 1) prepare secondary Fermentation yellow wine lees；2) in step 1) the secondary fermentation yellow wine lees that obtains adds the bamboo class material of coarse crushing, mixing； 3) through step 2) vinasse that obtain distill by distillation equipment after mixing, and collect condensate liquid and be yellow wine lees burning.

A kind of production according to claim 1 has the method that bamboo fragrance yellow wine lees burns, it is characterised in that described Step 1) it is specially in the fresh grain stillage after yellow rice wine squeezing terminates, add the bamboo class material of coarse crushing, described bamboo The consumption of class material is the 0～15% of fresh grain stillage percentage by weight, and after mixing, envelope grain processes, the two of common participation vinasse Secondary fermentation, i.e. obtains secondary fermentation yellow wine lees after fermentation ends.

A kind of production according to claim 1 has the method that bamboo fragrance yellow wine lees burns, it is characterised in that described Step 2) in bamboo class material consumption is secondary fermentation yellow wine lees percentage by weight 0～15%.

A kind of production according to claim 1 has the method that bamboo fragrance yellow wine lees burns, it is characterised in that described Step 3) it is specially and considers to be worth doing in rice steamer pot bottom layer overlay bamboo, pour into through step 2) vinasse that obtain after mixing, capping After open condensation facility；Opening steam afterwards, steam is passed through from bottom, decaptitating truncate collection condensate liquid be yellow rice wine Grain is burnt.

Having, according to a kind of production described in claim 1 or 2 or 3, the method that bamboo fragrance yellow wine lees burns, its feature exists One or more in described bamboo class material uses fresh bamboo class material or dry bamboo class material.

Having, according to a kind of production described in claim 1 or 2 or 3, the method that bamboo fragrance yellow wine lees burns, its feature exists One in described bamboo class material uses bamboo bits, lophatherum gracile, indicalamus leaf or the root of nontoxic bamboo, stem, leaf or Multiple.

A kind of production according to claim 6 has the method that bamboo fragrance yellow wine lees burns, it is characterised in that described Lophatherum gracile uses one or more in the leaf of lophatherum gracile gramineous or henon bamboo.