CN109749910A - A kind of efficient bamboo perfume (or spice) eats liquid wine making process - Google Patents
A kind of efficient bamboo perfume (or spice) eats liquid wine making process Download PDFInfo
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- CN109749910A CN109749910A CN201910196019.0A CN201910196019A CN109749910A CN 109749910 A CN109749910 A CN 109749910A CN 201910196019 A CN201910196019 A CN 201910196019A CN 109749910 A CN109749910 A CN 109749910A
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Abstract
The invention discloses a kind of efficient bamboo perfume (or spice) to eat liquid wine making process, and the component material that the efficient bamboo perfume (or spice) eats liquid wine making process includes: green caulis bambusae in taenian, donkey-hide gelatin, yellow rice wine, cordate houttuynia, saccharomycete and hydrolase.The proportion regulation proportional region that the efficient bamboo perfume (or spice) eats liquid wine making process is big, and operability is wide, can be improved the fermentation rate that Zhu Uu eats liquid wine, improves yield, is more conducive to subsequent popularization and use.
Description
Technical field
The present invention relates to bamboo perfume (or spice) to eat liquid wine correlative technology field, and specially a kind of efficient bamboo perfume (or spice) eats liquid wine making process.
Background technique
Caulis bambusae in taenian, the stalk for grass henon bamboo, green pole bamboo, big head bamboo etc. remove the middle layer scraped after crust,
It is distributed in Guangdong, Guangxi.Main product is in the Yangtze river basin and southern each province.Whole year can gather and process, and take fresh stem, remove crust, will slightly
Viridant middle layer spreads to strand, or is whittled into sheet, ties up bunchy, dries in the shade.Raw use or stir frying with ginger juice are used, and are had clearing heat and eliminating phlegm, are removed
The effect of tired preventing or arresting vomiting, miscarriage prevention cool blood.
Currently, there are no the production processing technologys of efficient bamboo shaving wine on the market, how efficiently to be made wine using caulis bambusae in taenian, with
And it is how efficiently quick in manufacture craft, improve the yield of bamboo shaving wine, it would be highly desirable to solve, so design here produces one kind efficiently
Bamboo perfume (or spice) eats liquid wine making process, in order to solve the above problems.
Summary of the invention
The purpose of the present invention is to provide a kind of efficient bamboo perfume (or spice) to eat liquid wine making process, to solve to mention in above-mentioned background technique
Out how efficiently to be made wine using caulis bambusae in taenian and manufacture craft on how efficiently quickly, improve asking for the yield of bamboo shaving wine
Topic.
To achieve the above object, described the invention provides the following technical scheme: a kind of efficient bamboo perfume (or spice) eats liquid wine making process
It includes: green caulis bambusae in taenian, donkey-hide gelatin, yellow rice wine, cordate houttuynia, saccharomycete and hydrolase that efficient bamboo perfume (or spice), which eats the component material of liquid wine making process,.
Preferably, a kind of efficient bamboo perfume (or spice) eats liquid wine making process, the mixing ratio by weight between each component are as follows:
Preferably, the hydrolase can be any one of invertase, maltose and glycogen enzyme.
Preferably, a kind of efficient bamboo perfume (or spice) eats liquid wine making process, the steps include:
A, select fermentor: fermentor should be designed to the coned fermentation tank or the reasonable wedged bottom of angle for being easy thoroughly to empty
Fermentor, and fermentor connection associated pipe should be as brief as possible, unobstructed to avoid dead angle, also, the fermentor selected can
Open firing is carried out, i.e. high-temperature stability is good.
B, it sterilizes: selected fermentor thoroughly being cleaned up, and dries, sterilize.
C, it selection and processing early period of raw material: cuts and takes stalk, scrape off outer layer skin, middle layer is then spread into filiform, dry in the air
Dry impurity elimination is then spare by green caulis bambusae in taenian dissection to get arriving fresh green caulis bambusae in taenian, selects the cleaned and cordate houttuynia dried and tanning
Good donkey-hide gelatin is eaten bamboo with blueness together and is uniformly mixed, and filling into selected fermentor.
D, to the pre-processing of process water: using raw water water storing tank, filter, ion exchange column, water quality purity instrument, without from
The equipment such as sub- water water storage tank, salt box and stainless steel pump carry out calcium ions and magnesium ions to hard water and handle, obtain soft water, i.e. bamboo shaving wine
Ferment the process water used.
E, fermentation process: after raw material are placed into fermentor, adding saccharomycete and hydrolase, and adding technology water,
Sealing and fermenting processing, reduces the evaporation of steam, at the same time, heats to fermentor, so that temperature is at 100 DEG C to 110 DEG C
Between, the time controlled at 1 hour, and it is primary every stirring in 10 minutes, the fermentation rate of bamboo shaving wine can be improved in this way, improve yield.
F, continuity is fermented: by the way of continuity fermentation, being easier to control diluted rate, can to ferment
Process optimizing.
G, rectification process: by rectification process, after mixed solution is boiled, by way of condensation, alcohol is isolated
Come, obtains high-purity Zhu Uu and eat liquid wine.
H, it detects alcohol concentration: liquid wine being eaten to bamboo Uu using Alcohol mental disorders instrument and carries out Concentration Testing, and carries out bottle
Sealed package is filled, it is labelled.
Compared with prior art, the beneficial effects of the present invention are:
1, liquid wine making process is eaten using bamboo perfume (or spice) of the invention, can be improved the fermentation rate that bamboo perfume (or spice) eats liquid wine, convenient for mentioning
High yield；
2, the present invention tool have well not the impariment of the liver, do not injure one's stomach, entrance is soft and health-care effect；
3, the present invention has good clearing heat and detoxicating characteristic, channels sootheing and network vessel quickening, activating microcirculation and removing stasis medicinal, without additive.
Specific embodiment
The embodiment of the present application eats liquid wine making process by providing a kind of efficient bamboo perfume (or spice), solve in the prior art how benefit
Efficiently made wine with caulis bambusae in taenian and manufacture craft on how efficiently quickly, the problem of improving the yield of bamboo shaving wine.
It is clearly and completely described below in conjunction with the technical solution in the embodiment of the present invention, it is clear that described reality
Applying example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
Logical technical staff every other embodiment obtained without making creative work belongs to what the present invention protected
Range.
Embodiment one
A kind of efficient bamboo perfume (or spice) eats liquid wine making process, and the component material that the efficient bamboo perfume (or spice) eats liquid wine making process includes:
Green caulis bambusae in taenian, donkey-hide gelatin, yellow rice wine, cordate houttuynia, saccharomycete and hydrolase.
Preferably, a kind of efficient bamboo perfume (or spice) eats liquid wine making process, the mixing ratio by weight between each component are as follows:
Preferably, the hydrolase can be any one of for invertase, maltose and glycogen enzyme, according to using
Demand, to select a kind of suitable hydrolase.
Preferably, a kind of efficient bamboo perfume (or spice) eats liquid wine making process, the steps include:
A, select fermentor: fermentor should be designed to the coned fermentation tank or the reasonable wedged bottom of angle for being easy thoroughly to empty
Fermentor, and fermentor connection associated pipe should be as brief as possible, unobstructed to avoid dead angle, also, the fermentor selected can
Open firing is carried out, i.e. high-temperature stability is good.
B, it sterilizes: selected fermentor thoroughly being cleaned up, and dries, sterilize.
C, it selection and processing early period of raw material: cuts and takes stalk, scrape off outer layer skin, middle layer is then spread into filiform, dry in the air
Dry impurity elimination is then spare by green caulis bambusae in taenian dissection to get arriving fresh green caulis bambusae in taenian, selects 25% cordate houttuynia that is cleaned and drying
It eats bamboo with 20% blueness together with boiled 10% donkey-hide gelatin to be uniformly mixed, and filling into selected fermentor.
D, to the pre-processing of process water: using raw water water storing tank, filter, ion exchange column, water quality purity instrument, without from
The equipment such as sub- water water storage tank, salt box and stainless steel pump carry out calcium ions and magnesium ions to hard water and handle, obtain soft water, i.e. bamboo shaving wine
Ferment the process water used.
E, fermentation process: after raw material are placed into fermentor, the hydrolase of 5% saccharomycete 5% is added, and is added
25% process water, sealing and fermenting processing, reduces the evaporation of steam, at the same time, heats to fermentor, so that temperature exists
Between 100 DEG C to 110 DEG C, the time was controlled at 1 hour, primary every stirring in 10 minutes, and the fermentation speed of bamboo shaving wine can be improved in this way
Rate improves yield.
F, continuity is fermented: by the way of continuity fermentation, being easier to control diluted rate, can to ferment
Process optimizing.
G, rectification process: by rectification process, after mixed solution is boiled, by way of condensation, alcohol is isolated
Come, obtains high-purity Zhu Uu and eat liquid wine.
H, it detects alcohol concentration: liquid wine being eaten to bamboo Uu using Alcohol mental disorders instrument and carries out Concentration Testing, and carries out bottle
Sealed package is filled, it is labelled.
Embodiment two
A kind of efficient bamboo perfume (or spice) eats liquid wine making process, and the component material that the efficient bamboo perfume (or spice) eats liquid wine making process includes:
Green caulis bambusae in taenian, donkey-hide gelatin, yellow rice wine, cordate houttuynia, saccharomycete and hydrolase.
Preferably, a kind of efficient bamboo perfume (or spice) eats liquid wine making process, the mixing ratio by weight between each component are as follows:
Preferably, the hydrolase can be any one of for invertase, maltose and glycogen enzyme, according to using
Demand, to select a kind of suitable hydrolase.
Preferably, a kind of efficient bamboo perfume (or spice) eats liquid wine making process, the steps include:
A, select fermentor: fermentor should be designed to the coned fermentation tank or the reasonable wedged bottom of angle for being easy thoroughly to empty
Fermentor, and fermentor connection associated pipe should be as brief as possible, unobstructed to avoid dead angle, also, the fermentor selected can
Open firing is carried out, i.e. high-temperature stability is good.
B, it sterilizes: selected fermentor thoroughly being cleaned up, and dries, sterilize.
C, it selection and processing early period of raw material: cuts and takes stalk, scrape off outer layer skin, middle layer is then spread into filiform, dry in the air
Dry impurity elimination is then spare by green caulis bambusae in taenian dissection to get arriving fresh green caulis bambusae in taenian, selects 20% cordate houttuynia that is cleaned and drying
It eats bamboo with 30% blueness together with boiled 15% donkey-hide gelatin to be uniformly mixed, and filling into selected fermentor.
D, to the pre-processing of process water: using raw water water storing tank, filter, ion exchange column, water quality purity instrument, without from
The equipment such as sub- water water storage tank, salt box and stainless steel pump carry out calcium ions and magnesium ions to hard water and handle, obtain soft water, i.e. bamboo shaving wine
Ferment the process water used.
E, fermentation process: after raw material are placed into fermentor, 5% saccharomycete and 5% hydrolase are added, and add
Add 5% process water, sealing and fermenting processing reduces the evaporation of steam, at the same time, heats to fermentor, so that temperature
Between 100 DEG C to 110 DEG C, the time was controlled at 1 hour, primary every stirring in 10 minutes, and the fermentation of bamboo shaving wine can be improved in this way
Rate improves yield.
F, continuity is fermented: by the way of continuity fermentation, being easier to control diluted rate, can to ferment
Process optimizing.
G, rectification process: by rectification process, after mixed solution is boiled, by way of condensation, alcohol is isolated
Come, obtains high-purity Zhu Uu and eat liquid wine.
H, it detects alcohol concentration: liquid wine being eaten to bamboo Uu using Alcohol mental disorders instrument and carries out Concentration Testing, and carries out bottle
Sealed package is filled, it is labelled.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of efficient bamboo perfume (or spice) eats liquid wine making process, it is characterised in that: the efficient bamboo perfume (or spice) eats the component of liquid wine making process
Material includes: green caulis bambusae in taenian, donkey-hide gelatin, yellow rice wine, cordate houttuynia, saccharomycete and hydrolase.
2. a kind of efficient bamboo perfume (or spice) according to claim 1 eats liquid wine making process, it is characterised in that: the weight between each component
Measuring match ratio is,
3. a kind of efficient bamboo perfume (or spice) according to claim 1 eats liquid wine making process, it is characterised in that: the hydrolase can be
Any one of invertase, maltose and glycogen enzyme.
4. a kind of efficient bamboo perfume (or spice) according to claim 1 eats liquid wine making process, the steps include:
A, select fermentor: fermentor should be designed to the coned fermentation tank for being easy thoroughly to empty or the reasonable wedged bottom fermentation of angle
Tank, and fermentor connection associated pipe should be as brief as possible, unobstructed to avoid dead angle, also, the fermentor selected can carry out
Open firing, i.e. high-temperature stability are good.
B, it sterilizes: selected fermentor thoroughly being cleaned up, and dries, sterilize.
C, it selection and processing early period of raw material: cuts and takes stalk, scrape off outer layer skin, middle layer is then spread into filiform, dry
It is miscellaneous to get arriving fresh green caulis bambusae in taenian, it is then that green caulis bambusae in taenian dissection is spare, select the cleaned and cordate houttuynia dried with it is boiled
Donkey-hide gelatin is eaten bamboo with blueness together and is uniformly mixed, and filling into selected fermentor.
D, to the pre-processing of process water: using raw water water storing tank, filter, ion exchange column, water quality purity instrument, deionized water
The equipment such as water storage tank, salt box and stainless steel pump carry out calcium ions and magnesium ions to hard water and handle, and obtain soft water, i.e. caulis bambusae in taenian wine fermentation
The process water used.
E, after raw material are placed into fermentor, saccharomycete and hydrolase, and adding technology water, sealing fermentation process: are added
Fermentation process reduces the evaporation of steam, at the same time, heats to fermentor, so that temperature is between 100 DEG C to 110 DEG C,
Time controlled at 1 hour, primary every stirring in 10 minutes, and the fermentation rate of bamboo shaving wine can be improved in this way, improve yield.
F, continuity is fermented: by the way of continuity fermentation, being easier to control diluted rate, can be made fermentation process
It optimizes.
G, rectification process: by rectification process, after mixed solution is boiled, by way of condensation, alcohol is separated, is obtained
Liquid wine is eaten to high-purity Zhu Uu.
H, it detects alcohol concentration: liquid wine being eaten to bamboo Uu using Alcohol mental disorders instrument and carries out Concentration Testing, and is carried out bottled close
Package dress, it is labelled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910196019.0A CN109749910A (en) | 2019-03-15 | 2019-03-15 | A kind of efficient bamboo perfume (or spice) eats liquid wine making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910196019.0A CN109749910A (en) | 2019-03-15 | 2019-03-15 | A kind of efficient bamboo perfume (or spice) eats liquid wine making process |
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| CN109749910A true CN109749910A (en) | 2019-05-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910196019.0A Pending CN109749910A (en) | 2019-03-15 | 2019-03-15 | A kind of efficient bamboo perfume (or spice) eats liquid wine making process |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635076A (en) * | 2004-11-03 | 2005-07-06 | 周向阳 | Process for preparing wine from bamboo shavings |
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN107551171A (en) * | 2017-10-26 | 2018-01-09 | 汕头市海裕纸业有限公司 | A kind of antiabortive medicinal liquor of caulis bambusae in taenian |
-
2019
- 2019-03-15 CN CN201910196019.0A patent/CN109749910A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635076A (en) * | 2004-11-03 | 2005-07-06 | 周向阳 | Process for preparing wine from bamboo shavings |
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN107551171A (en) * | 2017-10-26 | 2018-01-09 | 汕头市海裕纸业有限公司 | A kind of antiabortive medicinal liquor of caulis bambusae in taenian |
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Application publication date: 20190514 |
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