CN107557229A - The preparation method of bamboo shoots wine - Google Patents
The preparation method of bamboo shoots wine Download PDFInfo
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- CN107557229A CN107557229A CN201711033545.2A CN201711033545A CN107557229A CN 107557229 A CN107557229 A CN 107557229A CN 201711033545 A CN201711033545 A CN 201711033545A CN 107557229 A CN107557229 A CN 107557229A
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Abstract
The present invention relates to a kind of preparation method of bamboo shoots wine, belong to food processing technology field.The preparation method of the bamboo shoots wine of the present invention is made up of following steps：A. the bamboo shoots newly harvested are put into pulverizer to crush；B. the bamboo shoots after crushing are obtained into bamboo shoots slurry by 121~135 DEG C of 60~120min of processing；C. sorghum, glutinous rice and matrimony vine and bamboo shoots slurry are mixed, 105~125 DEG C of 30~60min of processing, is mixed and starched；D. cellulase and sweet osmanthus, 45~55 DEG C of 20~30min of processing are added in mixing slurry；E. 25~35 DEG C are cooled to, is added equivalent to the saccharomyces cerevisiae for mixing and starching 0.4~1wt% of gross weight, dress altar sealing, 28~35 DEG C of insulations, spontaneous fermentation 8~12 days；F. the wine liquid fermented is distilled and produces bamboo shoots wine.Bamboo shoots of the present invention do not have to peel off, remove the peel, and technological process is simple, therefore can accelerate the processing efficiency of bamboo shoots, ensures the freshness of bamboo shoots.
Description
Technical field
The present invention relates to a kind of preparation method of bamboo shoots wine, belong to food processing technology field.
Background technology
Bamboo shoots are nutritious, are given birth to rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, dimension
Element and the several physiological active substances including sterol, flavones, phenols etc., have phencyclidine and middle ease constipation, heat-clearing
Phlegm, relieving restlessness of quenching one's thirst, heat-clearing QI invigorating, profit every refreshing stomach, diuresis defaecation, promoting eruption of detoxifying, nourish the liver to improve visual acuity and other effects.
Shu Nanzhuhai abounds with bamboo shoots, and harvest time concentrates on the high temperature season in 5-10 months, and the bamboo shoots newly harvested are perishable, bamboo
The maturation of bamboo shoot and processing must all race against time.Existing bamboo shoot process is needed after peel off-remove the peel-cleaning further
Dried bamboo shoots, acid bamboo shoot, can, leisure food etc. are processed into, is all small-scale artificial complex operations due to transport inconvenience, it is perishable
Rotten go bad causes damage.
The content of the invention
First technical problem to be solved by this invention is to provide a kind of preparation method of bamboo shoots wine, the letter of this method technique
It is single.
In order to solve the above technical problems, the preparation method of the bamboo shoots wine of the present invention is made up of following steps：
A. the bamboo shoots newly harvested are put into pulverizer to crush；
B. the bamboo shoots after crushing are obtained into bamboo shoots slurry by 121~135 DEG C of 60~120min of processing；
C. sorghum, glutinous rice and matrimony vine and bamboo shoots slurry are mixed, 105~125 DEG C of 30~60min of processing, is mixed and starched；
D. cellulase and sweet osmanthus, 45~55 DEG C of 20~30min of processing are added in mixing slurry；
E. 25~35 DEG C are cooled to, is added equivalent to the saccharomyces cerevisiae for mixing and starching 0.4~1wt% of gross weight, fills altar, envelope
Mouthful, 28~35 DEG C of insulations, spontaneous fermentation 8~12 days；
F. the wine liquid fermented is distilled and produces bamboo shoots wine.
Preferably, the addition of the cellulase is every kilogram of mixing and slurry plus 200~500u cellulases.
Preferably, the addition of the sweet osmanthus is every kilogram of mixing and slurry plus 10~50g sweet osmanthus.
Preferably, the step A and step B are carried out near bamboo shoots harvest ground, obtained bamboo shoots slurry shelf-stable, then by bamboo
Bamboo shoot slurry, which is concentrated, carries out step C-F.
Preferably, the temperature of the step C processing is 45~50 DEG C.
Preferably, the addition of the saccharomyces cerevisiae is mixing and 0.4~0.8wt% of slurry gross weight.
Preferably, the weight ratio of sorghum, glutinous rice, matrimony vine and bamboo shoots is:20~30：15~20:1~3:50~80.
Beneficial effect：Had the advantage that using the method for the present invention as follows, (1) bamboo shoots do not have to peel off, remove the peel, and technological process is simple
It is single, therefore the processing efficiency of bamboo shoots can be accelerated, ensure the freshness of bamboo shoots；
(2) addition of Compositions of Bamboo Shoot Shell, the delicate fragrance of the leaf of bamboo is brought, along with sweet osmanthus is added, taste is more preferably；
(3) cellulose degraded bamboo shoots cellulose is utilized, raw material can be utilized well, reduces and wastes；
(4) bamboo shoots are after A and step B processing, shelf-stable, can centralized and unified carry out following process, efficiency further adds
It hurry up；
(5) the bamboo shoots wine overall organoleptic that brews of the present invention is colourless, limpid transparent, no suspended substance, no precipitation, all tastes of wine body
Coordinate, delicate fragrance is pure, sweet long, and alcohol is sweet soft, and pleasant impression is felt well only.
Embodiment
The preparation method of bamboo shoots wine provided by the invention is made up of following steps：
A. the bamboo shoots newly harvested are put into pulverizer to crush；
B. the bamboo shoots after crushing are obtained into bamboo shoots slurry by 121~135 DEG C of 60~120min of processing；
C. sorghum, glutinous rice and matrimony vine and bamboo shoots slurry are mixed, 105~125 DEG C of 30~60min of processing, is mixed and starched；
D. cellulase and sweet osmanthus, 45~55 DEG C of 20~30min of processing are added in mixing slurry；
E. 25~35 DEG C are cooled to, is added equivalent to the saccharomyces cerevisiae for mixing and starching 0.4~1wt% of gross weight, fills altar, envelope
Mouthful, 28~35 DEG C of insulations, spontaneous fermentation 8~12 days；
F. the wine liquid fermented is distilled and produces bamboo shoots wine.
Preferably, the addition of the cellulase is every kilogram of mixing and slurry plus 200~500u cellulases.
Preferably, the addition of the sweet osmanthus is every kilogram of mixing and slurry plus 10~50g sweet osmanthus.
Preferably, the step A and step B are carried out near bamboo shoots harvest ground, obtained bamboo shoots slurry shelf-stable, then by bamboo
Bamboo shoot slurry, which is concentrated, carries out step C-F.
Preferably, the temperature of the step C processing is 45~50 DEG C.
Preferably, the addition of the saccharomyces cerevisiae is mixing and 0.4~0.8wt% of slurry gross weight.
Preferably, the weight ratio of sorghum, glutinous rice, matrimony vine and bamboo shoots is:20~30：15~20:1~3:50~80.
The embodiment of the present invention is further described with reference to embodiment, therefore not limited the present invention
System is among described scope of embodiments.
Embodiment 1
The bamboo shoots 80Kg newly harvested is put into after pulverizer crushes again by bamboo shoots by 121 DEG C near bamboo shoots harvest ground
80min is managed, obtains bamboo shoots slurry, wine brewing processing factory is transported in encapsulation；Sorghum 20Kg, glutinous rice 15Kg and matrimony vine 2Kg and bamboo shoots are starched
Mix, 121 DEG C of processing 30min, mixed and starched；Cellulase and sweet osmanthus, the addition of cellulase are added in mixing slurry
Measure and add 300u cellulases, every kilogram of mixing and slurry plus 20g sweet osmanthus, 45 DEG C of processing 30min for every kilogram of mixing and slurry；It is cooled to
35 DEG C, add equivalent to the saccharomyces cerevisiae for mixing and starching gross weight 0.5wt%, fill altar, sealing, 30 DEG C of insulations, spontaneous fermentation 10
My god；The wine liquid fermented is distilled and produces bamboo shoots wine.Obtained bamboo shoots wine has the delicate fragrance of the leaf of bamboo and sweet osmanthus, limpid to be colourless
Bright, no suspended substance, no precipitation, all taste coordinations of wine body, delicate fragrance is pure, sweet long, and alcohol is sweet soft, and pleasant impression is felt well only.
Embodiment 2
The bamboo shoots 60Kg newly harvested is put into after pulverizer crushes again by bamboo shoots by 123 DEG C near bamboo shoots harvest ground
60min is managed, obtains bamboo shoots slurry, wine brewing processing factory is transported in encapsulation；Sorghum 25Kg, glutinous rice 15Kg and matrimony vine 2Kg and bamboo shoots are starched
Mix, 105 DEG C of processing 50min, mixed and starched；Cellulase and sweet osmanthus, the addition of cellulase are added in mixing slurry
Measure and add 400u cellulases, every kilogram of mixing and slurry plus 30g sweet osmanthus, 50 DEG C of processing 20min for every kilogram of mixing and slurry；It is cooled to
35 DEG C, add equivalent to the saccharomyces cerevisiae for mixing and starching gross weight 0.5wt%, fill altar, sealing, 30 DEG C of insulations, spontaneous fermentation 10
My god；The wine liquid fermented is distilled and produces bamboo shoots wine.Obtained bamboo shoots wine has the delicate fragrance of the leaf of bamboo and sweet osmanthus, limpid to be colourless
Bright, no suspended substance, no precipitation, all taste coordinations of wine body, delicate fragrance is pure, sweet long, and alcohol is sweet soft, and pleasant impression is felt well only.
Embodiment 3
The bamboo shoots 80Kg newly harvested is put into after pulverizer crushes again by bamboo shoots by 123 DEG C near bamboo shoots harvest ground
60min is managed, obtains bamboo shoots slurry, wine brewing processing factory is transported in encapsulation；Sorghum 30Kg, glutinous rice 20Kg and matrimony vine 1Kg and bamboo shoots are starched
Mix, 105 DEG C of processing 50min, mixed and starched；Cellulase and sweet osmanthus, the addition of cellulase are added in mixing slurry
Measure and add 400u cellulases, every kilogram of mixing and slurry plus 10g sweet osmanthus, 50 DEG C of processing 20min for every kilogram of mixing and slurry；It is cooled to
35 DEG C, add equivalent to the saccharomyces cerevisiae for mixing and starching gross weight 0.8wt%, fill altar, sealing, 35 DEG C of insulations, spontaneous fermentation 8
My god；The wine liquid fermented is distilled and produces bamboo shoots wine.Obtained bamboo shoots wine has the delicate fragrance of the leaf of bamboo and sweet osmanthus, limpid to be colourless
Bright, no suspended substance, no precipitation, all taste coordinations of wine body, delicate fragrance is pure, sweet long, and alcohol is sweet soft, and pleasant impression is felt well only.
Claims (10)
1. the preparation method of bamboo shoots wine, it is characterised in that methods described is made up of following steps：A. the bamboo shoots newly harvested are put into
Pulverizer crushes；
B. the bamboo shoots after crushing are obtained into bamboo shoots slurry by 121~135 DEG C of 60~120min of processing；
C. sorghum, glutinous rice and matrimony vine and bamboo shoots slurry are mixed, 105~125 DEG C of 30~60min of processing, is mixed and starched；
D. cellulase and sweet osmanthus, 45~55 DEG C of 20~30min of processing are added in mixing slurry；
E. 25~35 DEG C are cooled to, adds equivalent to the saccharomyces cerevisiae for mixing and starching 0.4~1wt% of gross weight, fills altar, seal,
28~35 DEG C of insulations, spontaneous fermentation 8~12 days；
F. the wine liquid fermented is distilled and produces bamboo shoots wine.
2. the preparation method of bamboo shoots wine according to claim 1, it is characterised in that the addition of the cellulase is every
Kilogram mixing and slurry plus 200~500u cellulases.
3. the preparation method of bamboo shoots wine according to claim 1 or 2, it is characterised in that the addition of the sweet osmanthus is every
Kilogram mixing and slurry plus 10~50g sweet osmanthus.
4. the preparation method of bamboo shoots wine according to claim 1 or 2, it is characterised in that the step A and step B are in bamboo
Bamboo shoot harvest ground is nearby carried out, obtained bamboo shoots slurry shelf-stable, then bamboo shoots are starched to concentrate and carry out step C-F.
5. the preparation method of bamboo shoots wine according to claim 3, it is characterised in that the step A and step B are received in bamboo shoots
Obtain ground nearby to carry out, obtained bamboo shoots slurry shelf-stable, then bamboo shoots are starched to concentrate and carry out step C-F.
6. the preparation method of bamboo shoots wine according to claim 1 or 2, it is characterised in that the temperature of step C processing is
45~50 DEG C.
7. the preparation method of bamboo shoots wine according to claim 1 or 2, it is characterised in that the addition of the saccharomyces cerevisiae
To mix and starching 0.4~0.8wt% of gross weight.
8. the preparation method of bamboo shoots wine according to claim 3, it is characterised in that the addition of the saccharomyces cerevisiae is mixed
Close and starch 0.4~0.8wt% of gross weight.
9. the preparation method of bamboo shoots wine according to claim 1 or 2, it is characterised in that the sorghum, glutinous rice, matrimony vine and
The weight ratio of bamboo shoots is:20~30：15~20:1~3:50~80.
10. the preparation method of bamboo shoots wine according to claim 3, it is characterised in that the sorghum, glutinous rice, matrimony vine and bamboo
The weight ratio of bamboo shoot is:20~30：15~20:1~3:50~80.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711033545.2A CN107557229A (en) | 2017-10-30 | 2017-10-30 | The preparation method of bamboo shoots wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711033545.2A CN107557229A (en) | 2017-10-30 | 2017-10-30 | The preparation method of bamboo shoots wine |
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| Publication Number | Publication Date |
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| CN107557229A true CN107557229A (en) | 2018-01-09 |
Family
ID=61031626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201711033545.2A Withdrawn CN107557229A (en) | 2017-10-30 | 2017-10-30 | The preparation method of bamboo shoots wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109337775A (en) * | 2018-11-15 | 2019-02-15 | 安徽省领航动物保健品有限责任公司 | A kind of sweet osmanthus leaf of bamboo cordiale |
| 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 |
| CN109810867A (en) * | 2018-12-29 | 2019-05-28 | 武夷学院 | A kind of fermentation preparation of sweet osmanthus leaf of bamboo pure mellow wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100342709B1 (en) * | 2000-01-31 | 2002-07-04 | 김남열 | Process for Preparing Rice Wine Containing Bamboo Components |
| CN103409284A (en) * | 2013-08-27 | 2013-11-27 | 湖南省林业科学院 | Brewing method of moso bamboo shoot wine |
| CN106591024A (en) * | 2015-10-15 | 2017-04-26 | 广西陆川县泓源食品有限公司 | Preparation method for wolfberry wine |
-
2017
- 2017-10-30 CN CN201711033545.2A patent/CN107557229A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100342709B1 (en) * | 2000-01-31 | 2002-07-04 | 김남열 | Process for Preparing Rice Wine Containing Bamboo Components |
| CN103409284A (en) * | 2013-08-27 | 2013-11-27 | 湖南省林业科学院 | Brewing method of moso bamboo shoot wine |
| CN106591024A (en) * | 2015-10-15 | 2017-04-26 | 广西陆川县泓源食品有限公司 | Preparation method for wolfberry wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109337775A (en) * | 2018-11-15 | 2019-02-15 | 安徽省领航动物保健品有限责任公司 | A kind of sweet osmanthus leaf of bamboo cordiale |
| 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 |
| CN109810867A (en) * | 2018-12-29 | 2019-05-28 | 武夷学院 | A kind of fermentation preparation of sweet osmanthus leaf of bamboo pure mellow wine |
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Application publication date: 20180109 |