CN113150915A - Bamboo wine production and preparation method - Google Patents
Bamboo wine production and preparation method Download PDFInfo
- Publication number
- CN113150915A CN113150915A CN202110638474.9A CN202110638474A CN113150915A CN 113150915 A CN113150915 A CN 113150915A CN 202110638474 A CN202110638474 A CN 202110638474A CN 113150915 A CN113150915 A CN 113150915A
- Authority
- CN
- China
- Prior art keywords
- wine
- bamboo
- liquid
- mash
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a bamboo wine production and preparation method, which adopts the technical scheme that: the method comprises the following steps: the method comprises the following steps: s1, cleaning and crushing fresh bamboo: selecting fresh bamboo of 1-2 years, cleaning and pulverizing into fine hair shape, mixing the raw materials according to the weight percentage of 70-100% of the fine hair-shaped fresh bamboo and 0-30% of grain, and mixing the raw materials according to the following mixture: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 2-3min, adding amylase 10-15u per gram of the mixture, stirring, adding lime water to adjust pH to 6.9-7.1, and steaming to obtain caulis Bambusae in Taenia mash; s2, preparing primary liquor; s3, preparing second-generation wine liquid; s4, saccharifying; s6, steaming wine; the preparation method of the bamboo wine creates an unprecedented white wine preparation process, can produce white wine with bamboo leaf delicate fragrance, and has strong bamboo leaf delicate fragrance, pleasant taste and excellent taste.
Description
Technical Field
The invention belongs to the field of wine brewing, and particularly relates to a bamboo wine production and preparation method.
Background
White spirit is a general name of Chinese wines (except fruit wine and rice wine), and is also called distilled liquor, dried old white, knife, and the like. Chinese liquor has compound flavor with esters as main component, and is brewed by using yeast and yeast as saccharifying ferment and using starchiness (saccharine) as raw materials and through steaming, saccharifying, fermenting, distilling, ageing and blending.
Reference may be made to chinese patent publication No. CN101696378B, which discloses bamboo charcoal distiller's yeast and bamboo charcoal wine and a preparation method thereof, the method comprising the steps of: firstly, filtering water used in each link of brewing wine by bamboo charcoal; soaking: pouring the starch raw material into a soaking pool, adding bamboo charcoal, soaking for 30-50 hours, removing pesticide residues and heavy metal pollutants in the starch, and then filtering out the bamboo charcoal; ③ cooking: putting the starch raw material into a cooking pot for cooking, wherein the starch raw material is required to be well cooked, uniform, not caked, not burnt and have the water content of 40-50%, and then spreading for cooling to 32-34 ℃; putting into a cylinder: uniformly mixing the bamboo charcoal distiller yeast and the spread and cooled raw materials, putting the mixture into a wine jar, and carrying out nest building operation, wherein the required product temperature is 31-32 ℃; adding water and carbon: 24 hours after nest building, draining water when sweet liquid exists in the nest, simultaneously adding active dry yeast, later expanding, adding water for the second time, and simultaneously adding bamboo charcoal distiller's yeast and bamboo charcoal; sixthly, pre-fermentation: saccharifying and fermenting the raw materials after the raw materials fall into a tank, starting a main fermentation period after 10 hours, taking attention to the temperature of the product, and harrowing when the temperature reaches 28-30 ℃; after 4-5 days, the product temperature is close to the room temperature, the mash stands still and is layered, the main fermentation is finished, the stirring is stopped, and the post-fermentation is carried out; and (c) post fermentation: the post-fermentation temperature is about 20-27 ℃, the post-fermentation period is 16-18 days, and the acidity is not more than 0.22%.
The above-mentioned patent has the advantage of producing less lees, but it still has some drawbacks, such as: the prepared wine bamboo leaf has light taste, and the production process is complex and consumes long time.
Disclosure of Invention
The invention aims to provide a bamboo wine production and preparation method to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a bamboo wine production preparation method comprises the following steps:
s1, cleaning and crushing fresh bamboo: selecting fresh bamboo of 1-2 years, cleaning and pulverizing into fine hair shape, mixing the raw materials according to the weight percentage of 70-100% of the fine hair-shaped fresh bamboo and 0-30% of grain, and mixing the raw materials according to the following mixture: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 2-3min, adding amylase 10-15u per gram of the mixture, stirring, adding lime water to adjust pH to 6.9-7.1, and steaming to obtain caulis Bambusae in Taenia mash;
s2, preparing primary liquor: cleaning glutinous rice, soaking in purified water for 12-16h, draining, steaming, adding Chinese koji, mixing, covering at 22-28 deg.C, fermenting for 25-30 days, squeezing fermented product, separating filtrate, adding purified water into filtrate, sealing, standing for 20-30 days, filtering, and sealing filtrate to obtain primary wine solution;
s3, preparing second-generation wine: uniformly mixing the bamboo shaving mash prepared by S1 with the primary wine liquid prepared by S2, heating to 30-34 ℃, and keeping the temperature for 3h to obtain secondary wine liquid;
s4, saccharification: adding liquid yeast into the second generation wine liquid, wherein the amount of the liquid yeast is 6-10% of the second generation wine liquid, adjusting the pH value of the second generation wine liquid to 4.0-4.6 with acetic acid, mixing uniformly, and saccharifying at 58-62 deg.C for 20-30min to obtain fresh bamboo saccharified mash;
s5, fermentation: cooling fresh bamboo mash to 33-36 ℃, adding yeast 6-8% of the weight of the fresh bamboo mash and yeast 3-5% of the weight of the fresh bamboo mash, uniformly mixing, feeding into a fermentation tank, and fermenting at 32-34 ℃ for 15-20 days;
s6, steaming wine: distilling the fermentation liquor of S5 under the steam pressure of 0.05-0.06mpa, the liquor flowing speed of 5-7kg/min, and the liquor flowing temperature of 18-22 deg.C; the alcohol head is steamed to the alcohol content of the flowing wine which is less than 50 degrees and the flower is cut off according to the amount of not more than 1.5kg per steamer.
Preferably, when the S1 fresh bamboo is cleaned and crushed, the fresh bamboo of 1-2 years is selected, cleaned and crushed into velvet shape, the raw materials are mixed according to the weight percentage of 80% of the velvet-shaped fresh bamboo and 20% of the grain, and then the mixed materials are mixed: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 2min, adding 13u of amylase into the mixture per gram, stirring, adding lime water to adjust pH to 7, and steaming to obtain caulis Bambusae in Taenia mash.
Preferably, in the step S2 of preparing the primary wine, the glutinous rice is washed, added with purified water, soaked for 14h, drained, steamed, added with the koji from western cuisine and mixed uniformly, covered with a cover, fermented at 25 ℃ for 28 days, the fermented product is squeezed and separated to obtain a filtrate, the filtrate is added with purified water and sealed and placed for 28 days, and then filtered and the filtrate is sealed to obtain the primary wine.
Preferably, when the S4 is saccharified, adding a saccharifying agent liquid yeast into the second generation wine liquid, wherein the using amount of the liquid yeast is 8% of the weight of the second generation wine liquid, adjusting the pH value of the second generation wine liquid to 4.0 by using acetic acid, uniformly mixing, and saccharifying at the temperature of 60 ℃ for 25min to obtain the fresh bamboo saccharified mash.
Preferably, when the S3 is mixed, when the mash of bamboo shavings made in S1 and the primary liquor made in S2 are mixed uniformly, one or more aromatic agents selected from methyl acetate, ethyl acetate, phenyl acetate, methyl benzoate, butyl acetate and octyl acrylate are added to the mixed solution, wherein the aromatic agent accounts for 1% of the mass of the primary liquor.
Preferably, the method for preparing the liquid koji to be added to the second generation alcoholic liquor during saccharification in S4 comprises: culturing Aspergillus albus and/or Aspergillus niger in a liquid medium containing a nitrogen source as a culture raw material in a cereal whose surface is completely or partially covered with a husk, wherein the nitrogen source comprises at least one selected from the group consisting of yeast cells or treated products thereof, cereal husk and cereal bran, wherein the cereal comprises one or more of rice, wheat, barley, buckwheat, barnyard grass, millet, sorghum or corn.
Preferably, when S5 is fermented, 0.05% of food-grade calcium chloride is added, the mixture is stirred and dissolved, 2-3 units of alpha-amylase are added into each milliliter of mixed material liquid, the mixture is hydrolyzed for 30-40 minutes at the temperature of 85-90 ℃, the temperature of the mixed material liquid is reduced to 60 ℃, the pH value of the mixed material liquid is adjusted to 4.5-5.0, and 20-30 units of saccharifying enzyme are added into each milliliter of the mixed material liquid.
Preferably, after the S6 steaming, the wine is sterilized at 121 ℃ for 20 minutes, cooled to 30-35 ℃, and anaerobically fermented at 30-35 ℃ for 3 days, and then the finished product is obtained through blending, filling and sterilization.
Compared with the prior art, the invention has the beneficial effects that:
the bamboo wine preparation method creates an unprecedented white wine preparation process, and the white wine with the bamboo leaf delicate fragrance can be produced by adopting the steps of cleaning and crushing S1 fresh bamboo, manufacturing S2 to prepare primary wine, mixing S3, saccharifying S4, fermenting S5, steaming S6 and the like, and the bamboo leaf delicate fragrance is strong, the taste is pleasant, and the taste is excellent; in addition, compared with the traditional process, the process is shorter, the adopted bamboo-flavor raw materials come from fresh bamboos, steam is adopted to evaporate the bamboo shaving mash, the bamboo shaving mash has a fresh bamboo-flavor, and the bamboo-flavor can be fully mixed in the wine through multiple fermentation means such as primary wine making, secondary wine making, fresh bamboo saccharification mash making, fermentation and the like, so that the homogenization degree is high.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Please refer to FIG. 1
Example 1
A bamboo wine production preparation method comprises the following steps:
s1, cleaning and crushing fresh bamboo: selecting 1-year fresh bamboo, cleaning and crushing the fresh bamboo into velvet, mixing the raw materials according to the weight percentage of 75 percent of the velvet-shaped fresh bamboo and 25 percent of grain, and mixing the raw materials according to the following mixture: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 3min, adding 10u of amylase into the mixture per gram, stirring, adding lime water to adjust the pH value to 6.9, and steaming to obtain caulis Bambusae in Taenia mash;
s2, preparing primary liquor: cleaning glutinous rice, soaking in purified water for 12h, draining, steaming, adding Chinese koji, mixing, fermenting at 22 deg.C for 25 days, squeezing the fermented product, separating to obtain filtrate, adding purified water into the filtrate, sealing, standing for 20 days, filtering, and sealing the filtrate to obtain primary wine solution;
s3, preparing second-generation wine: uniformly mixing the bamboo shaving mash prepared in S1 with the primary wine liquid prepared in S2, heating to 30 ℃, and preserving heat for 3 hours to obtain secondary wine liquid;
s4, saccharification: adding liquid yeast into the second generation wine liquid, wherein the amount of the liquid yeast is 6% of the weight of the second generation wine liquid, adjusting the pH value of the second generation wine liquid to 4.0 with acetic acid, mixing uniformly, and saccharifying at 58 deg.C for 20min to obtain fresh bamboo saccharified mash;
s5, fermentation: cooling the fresh bamboo mash to 33 ℃, adding yeast which accounts for 6% of the weight of the fresh bamboo mash and yeast which accounts for 3% of the weight of the fresh bamboo mash, uniformly mixing, feeding into a fermentation tank, and fermenting at the temperature of 32 ℃ for 15 days;
s6, steaming wine: distilling the fermentation liquor of S5 under the steam pressure of 0.05mpa and the wine flowing speed of 5kg/min at 18 deg.C; the alcohol head is steamed to the alcohol content of the flowing wine which is less than 50 degrees and the flower is cut off according to the amount of not more than 1.5kg per steamer.
Wherein, when the S3 is mixed, when the bamboo shaving mash prepared by the S1 and the primary wine liquid prepared by the S2 are uniformly mixed, the mixed liquid is added with methyl acetate and ethyl acetate according to the mass ratio of 1: 2, the mixed aromatic accounts for 1 percent of the mass ratio of the primary liquor.
Wherein, the preparation method of the liquid koji added into the second generation wine liquid during the saccharification of the S4 comprises the following steps: a cereal whose surface is completely or partially covered with a shell is used as a culture material, and Aspergillus kawachii is cultured in a liquid medium containing a nitrogen source selected from the group consisting of yeast cells and processed products thereof, wherein the cereal is wheat.
And during S5 fermentation, adding 0.05% of food-grade calcium chloride, stirring for dissolving, adding 3 units of alpha-amylase into each milliliter of mixed material liquid, hydrolyzing at 85 ℃ for 30 minutes, cooling the temperature of the mixed material liquid to 60 ℃, adjusting the pH value of the mixed material liquid to 4.5, and adding 20 units of saccharifying enzyme into each milliliter of mixed material liquid.
Wherein, after steaming the wine by the S6, sterilizing the wine liquid for 20 minutes at 121 ℃, cooling to 30 ℃, carrying out anaerobic fermentation for 3 days at 30 ℃, and then blending, filling and sterilizing to obtain the finished product.
Example 2
A bamboo wine production preparation method comprises the following steps:
s1, cleaning and crushing fresh bamboo: selecting fresh bamboo of 2 years, cleaning and crushing into velvet, mixing the raw materials according to the weight percentage of 80 percent of the velvet-shaped fresh bamboo and 20 percent of grain, and mixing the raw materials according to the following mixture: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 3min, adding 13u of amylase into the mixture per gram, stirring, adding lime water to adjust the pH value to 7, and steaming to obtain caulis Bambusae in Taenia mash;
s2, preparing primary liquor: cleaning glutinous rice, soaking in purified water for 14h, draining, steaming, adding Chinese koji, mixing, fermenting at 24 deg.C for 27 days, squeezing and separating the fermented product to obtain filtrate, adding purified water into the filtrate, sealing, standing for 25 days, filtering, and sealing the filtrate to obtain primary wine substitute;
s3, preparing second-generation wine: uniformly mixing the bamboo shaving mash prepared by the step S1 with the primary wine liquid prepared by the step S2, heating to 32 ℃, and preserving heat for 3 hours to obtain secondary wine liquid;
s4, saccharification: adding liquid yeast into the second generation wine, adjusting the pH value of the second generation wine to 4.3 with acetic acid, mixing, and saccharifying at 59 deg.C for 20min to obtain fresh bamboo saccharified mash;
s5, fermentation: cooling the fresh bamboo mash to 34 ℃, adding yeast accounting for 8% of the weight of the fresh bamboo mash and yeast accounting for 5% of the weight of the fresh bamboo mash, uniformly mixing, feeding into a fermentation tank, and fermenting at the temperature of 34 ℃ for 20 days;
s6, steaming wine: distilling the fermentation liquor of S5 under the steam pressure of 0.06mpa and the wine flowing speed of 7kg/min at 22 deg.C; the alcohol head is steamed to the alcohol content of the flowing wine which is less than 50 degrees and the flower is cut off according to the amount of not more than 1.5kg per steamer.
Wherein, when the S3 is mixed, when the bamboo shaving mash prepared by the S1 and the primary wine liquid prepared by the S2 are uniformly mixed, methyl acetate, ethyl acetate, phenyl acetate and methyl benzoate are added into the mixed liquid according to the mass ratio of 1: 1: 2: 3, wherein the aromatic accounts for 1% of the primary liquor by mass.
Wherein, the preparation method of the liquid koji added into the second generation wine liquid during the saccharification of the S4 comprises the following steps: culturing Aspergillus niger in a liquid medium containing a nitrogen source, wherein the nitrogen source comprises at least one selected from the group consisting of yeast cells or processed products thereof, cereal husks and cereal bran, wherein the cereal comprises one or more of rice, wheat, barley, buckwheat, barnyard grass, millet, sorghum or corn, as a culture raw material.
And during S5 fermentation, adding 0.05% of food-grade calcium chloride, stirring for dissolving, adding 2 units of alpha-amylase into each milliliter of mixed material liquid, hydrolyzing at 87 ℃ for 35 minutes, cooling the temperature of the mixed material liquid to 60 ℃, adjusting the pH value of the mixed material liquid to 4.7, and adding 20 units of saccharifying enzyme into each milliliter of mixed material liquid.
Wherein, after steaming the wine in the S6, sterilizing the wine liquid for 20 minutes at 121 ℃, cooling to 34 ℃, performing anaerobic fermentation for 3 days at 34 ℃, and then blending, filling and sterilizing to obtain the finished product.
Example 3
A bamboo wine production preparation method comprises the following steps:
s1, cleaning and crushing fresh bamboo: selecting 1-year fresh bamboo, cleaning and crushing the fresh bamboo into velvet, mixing the raw materials according to the weight percentage of 85 percent of the velvet-shaped fresh bamboo and 15 percent of grain, and mixing the raw materials according to the following mixture: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming for 2min in a steamer under 300/kPa, adding 13u of amylase into the mixture per gram, stirring, adding lime water to adjust the pH value to 7.1, and forming bamboo shaving mash after steaming;
s2, preparing primary liquor: cleaning glutinous rice, soaking in purified water for 16h, draining, steaming, adding Chinese koji, mixing, fermenting at 28 deg.C for 30 days, squeezing and separating the fermented product to obtain filtrate, adding purified water into the filtrate, sealing, standing for 30 days, filtering, and sealing the filtrate to obtain primary wine solution;
s3, preparing second-generation wine: uniformly mixing the bamboo shaving mash prepared in S1 with the primary wine liquid prepared in S2, heating to 30 ℃, and preserving heat for 3 hours to obtain secondary wine liquid;
s4, saccharification: adding liquid yeast into the second generation wine, adjusting pH to 4.0 with acetic acid, mixing, and saccharifying at 58 deg.C for 20-30min to obtain fresh bamboo saccharified mash;
s5, fermentation: cooling the fresh bamboo mash to 33 ℃, adding yeast which accounts for 6% of the weight of the fresh bamboo mash and yeast which accounts for 5% of the weight of the fresh bamboo mash, uniformly mixing, feeding into a fermentation tank, and fermenting at the temperature of 34 ℃ for 20 days;
s6, steaming wine: distilling the fermentation liquor of S5 under the steam pressure of 0.055mpa, the liquor flowing speed of 6kg/min and the liquor flowing temperature of 21 deg.C; the alcohol head is steamed to the alcohol content of the flowing wine which is less than 50 degrees and the flower is cut off according to the amount of not more than 1.5kg per steamer.
Wherein, when the S3 is mixed, when the bamboo shaving mash prepared by the S1 and the primary wine liquid prepared by the S2 are uniformly mixed, methyl acetate, ethyl acetate, phenyl acetate and methyl benzoate are added into the mixed liquid according to the mass ratio of 1: 1: 2: 3, wherein the aromatic accounts for 1% of the primary liquor by mass.
Wherein, the preparation method of the liquid koji added into the second generation wine liquid during the saccharification of the S4 comprises the following steps: culturing Aspergillus niger in a liquid medium containing a nitrogen source, wherein the nitrogen source comprises at least one selected from the group consisting of yeast cells or processed products thereof, cereal husks and cereal bran, wherein the cereal comprises one or more of rice, wheat, barley, buckwheat, barnyard grass, millet, sorghum or corn, as a culture raw material.
And during S5 fermentation, adding 0.05% of food-grade calcium chloride, stirring for dissolving, adding 2 units of alpha-amylase into each milliliter of mixed material liquid, hydrolyzing at 87 ℃ for 35 minutes, cooling the temperature of the mixed material liquid to 60 ℃, adjusting the pH value of the mixed material liquid to 4.7, and adding 20 units of saccharifying enzyme into each milliliter of mixed material liquid.
Wherein, after steaming the wine in the S6, sterilizing the wine liquid for 20 minutes at 121 ℃, cooling to 34 ℃, performing anaerobic fermentation for 3 days at 34 ℃, and then blending, filling and sterilizing to obtain the finished product.
Example 4
A bamboo wine production preparation method comprises the following steps:
s1, cleaning and crushing fresh bamboo: selecting fresh bamboo of 2 years, cleaning and crushing into velvet, mixing the raw materials according to the weight percentage of 95 percent of the velvet-shaped fresh bamboo and 5 percent of grain, and mixing the raw materials according to the following mixture: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 2-3min, adding 14u of amylase into the mixture per gram, stirring, adding lime water to adjust pH to 6.9, and steaming to obtain caulis Bambusae in Taenia mash;
s2, preparing primary liquor: cleaning glutinous rice, soaking in purified water for 12h, draining, steaming, adding Chinese koji, mixing, fermenting at 24 deg.C for 25 days, squeezing and separating the fermented product to obtain filtrate, adding purified water into the filtrate, sealing, standing for 20 days, filtering, and sealing the filtrate to obtain primary wine substitute;
s3, preparing second-generation wine: uniformly mixing the bamboo shaving mash prepared in S1 with the primary wine liquid prepared in S2, heating to 30 ℃, and preserving heat for 3 hours to obtain secondary wine liquid;
s4, saccharification: adding liquid yeast into the second generation wine liquor, wherein the amount of the liquid yeast is 10% of the weight of the second generation wine liquor, adjusting the pH value of the second generation wine liquor to 4.6 with acetic acid, mixing uniformly, and saccharifying at 59 deg.C for 30min to obtain fresh bamboo saccharified mash;
s5, fermentation: cooling the fresh bamboo mash to 36 ℃, adding yeast accounting for 8% of the weight of the fresh bamboo mash and yeast accounting for 5% of the weight of the fresh bamboo mash, uniformly mixing, feeding into a fermentation tank, and fermenting at 34 ℃ for 20 days;
s6, steaming wine: distilling the fermentation liquor of S5 under the steam pressure of 0.06mpa and the wine flowing speed of 7kg/min at 22 deg.C; the alcohol head is steamed to the alcohol content of the flowing wine which is less than 50 degrees and the flower is cut off according to the amount of not more than 1.5kg per steamer.
Wherein, when the S3 is mixed, when the bamboo shaving mash prepared by the S1 and the primary wine liquid prepared by the S2 are uniformly mixed, methyl acetate, ethyl acetate, phenyl acetate and methyl benzoate are added into the mixed liquid according to the mass ratio of 1: 1: 2: 3, wherein the aromatic accounts for 1% of the primary liquor by mass.
Wherein, the preparation method of the liquid koji added into the second generation wine liquid during the saccharification of the S4 comprises the following steps: culturing Aspergillus niger in a liquid medium containing a nitrogen source, wherein the nitrogen source comprises at least one selected from the group consisting of yeast cells or processed products thereof, cereal husks and cereal bran, wherein the cereal comprises one or more of rice, wheat, barley, buckwheat, barnyard grass, millet, sorghum or corn, as a culture raw material.
And during S5 fermentation, adding 0.05% of food-grade calcium chloride, stirring for dissolving, adding 2 units of alpha-amylase into each milliliter of mixed material liquid, hydrolyzing at 87 ℃ for 35 minutes, cooling the temperature of the mixed material liquid to 60 ℃, adjusting the pH value of the mixed material liquid to 4.7, and adding 20 units of saccharifying enzyme into each milliliter of mixed material liquid.
Wherein, after steaming the wine in the S6, sterilizing the wine liquid for 20 minutes at 121 ℃, cooling to 34 ℃, performing anaerobic fermentation for 3 days at 34 ℃, and then blending, filling and sterilizing to obtain the finished product.
Example 5
A bamboo wine production preparation method comprises the following steps:
s1, cleaning and crushing fresh bamboo: selecting fresh bamboo of 2 years, cleaning and crushing into velvet, mixing the raw materials according to the weight percentage of 90 percent of the velvet-shaped fresh bamboo and 10 percent of grain, and mixing the raw materials according to the following mixture: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 3min, adding amylase 15u per gram of the mixture, stirring, adding lime water to adjust pH to 6.9, and steaming to obtain caulis Bambusae in Taenia mash;
s2, preparing primary liquor: cleaning glutinous rice, soaking in purified water for 12h, draining, steaming, adding Chinese koji, mixing, fermenting at 26 deg.C for 25 days, squeezing the fermented product, separating to obtain filtrate, adding purified water into the filtrate, sealing, standing for 20 days, filtering, and sealing the filtrate to obtain primary wine substitute;
s3, preparing second-generation wine: uniformly mixing the bamboo shaving mash prepared in S1 with the primary wine liquid prepared in S2, heating to 33 ℃, and preserving heat for 3 hours to obtain secondary wine liquid;
s4, saccharification: adding liquid yeast into the second generation wine, adjusting pH to 4.6 with acetic acid, mixing, and saccharifying at 59 deg.C for 25min to obtain fresh bamboo saccharified mash;
s5, fermentation: cooling the fresh bamboo mash to 35 ℃, adding yeast which accounts for 7% of the weight of the fresh bamboo mash and yeast which accounts for 4% of the weight of the fresh bamboo mash, uniformly mixing, feeding into a fermentation tank, and fermenting at the temperature of 33 ℃ for 18 days;
s6, steaming wine: distilling the fermentation liquor of S5 under the steam pressure of 0.05mpa and the wine flowing speed of 5kg/min at 18 deg.C; the alcohol head is steamed to the alcohol content of the flowing wine which is less than 50 degrees and the flower is cut off according to the amount of not more than 1.5kg per steamer.
Wherein, when the S3 is mixed, when the bamboo shaving mash prepared by the S1 and the primary wine liquid prepared by the S2 are uniformly mixed, methyl acetate, ethyl acetate, phenyl acetate and methyl benzoate are added into the mixed liquid according to the mass ratio of 1: 1: 2: 3, wherein the aromatic accounts for 1% of the primary liquor by mass.
Wherein, the preparation method of the liquid koji added into the second generation wine liquid during the saccharification of the S4 comprises the following steps: culturing Aspergillus niger in a liquid medium containing a nitrogen source, wherein the nitrogen source comprises at least one selected from the group consisting of yeast cells or processed products thereof, cereal husks and cereal bran, wherein the cereal comprises one or more of rice, wheat, barley, buckwheat, barnyard grass, millet, sorghum or corn, as a culture raw material.
And during S5 fermentation, adding 0.05% of food-grade calcium chloride, stirring for dissolving, adding 2 units of alpha-amylase into each milliliter of mixed material liquid, hydrolyzing at 87 ℃ for 35 minutes, cooling the temperature of the mixed material liquid to 60 ℃, adjusting the pH value of the mixed material liquid to 4.7, and adding 20 units of saccharifying enzyme into each milliliter of mixed material liquid.
Wherein, after steaming the wine in the S6, sterilizing the wine liquid for 20 minutes at 121 ℃, cooling to 34 ℃, performing anaerobic fermentation for 3 days at 34 ℃, and then blending, filling and sterilizing to obtain the finished product.
In order to verify the actual effect of the wine, the following experiments were carried out:
selecting 60 persons for trying to drink the wine, wherein each group comprises 10 persons and is divided into a first group, a second group, a third group, a fourth group, a fifth group and a sixth group.
The test subjects of the first group drunk the control group wine, the second group drunk the wine produced in example 1, the third group drunk the wine produced in example 2, the fourth group drunk the wine produced in example 3, the fifth group drunk the wine produced in example 4, and the sixth group drunk the wine produced in example 5.
After the evaluation of the test subjects, the wine was scored and graded by 10, wherein the scores of the control group, the first group, the second group, the third group, the fourth group, the fifth group and the sixth group were equally divided into 5, 6, 9, 7 and 7. Most audiences considered the first, second, third, fourth, fifth and sixth groups of wine to be better than the control group.
The bamboo wine preparation method creates an unprecedented white wine preparation process, and the white wine with the bamboo leaf delicate fragrance can be produced by adopting the steps of cleaning and crushing S1 fresh bamboo, manufacturing S2 to prepare primary wine, mixing S3, saccharifying S4, fermenting S5, steaming S6 and the like, and the bamboo leaf delicate fragrance is strong, the taste is pleasant, and the taste is excellent; in addition, compared with the traditional process, the process is shorter, the adopted bamboo-flavor raw materials come from fresh bamboos, steam is adopted to evaporate the bamboo shaving mash, the bamboo shaving mash has a fresh bamboo-flavor, and the bamboo-flavor can be fully mixed in the wine through multiple fermentation means such as primary wine making, secondary wine making, fresh bamboo saccharification mash making, fermentation and the like, so that the homogenization degree is high.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A bamboo wine production preparation method is characterized in that: the method comprises the following steps:
s1, cleaning and crushing fresh bamboo: selecting fresh bamboo of 1-2 years, cleaning and pulverizing into fine hair shape, mixing the raw materials according to the weight percentage of 70-100% of the fine hair-shaped fresh bamboo and 0-30% of grain, and mixing the raw materials according to the following mixture: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 2-3min, adding amylase 10-15u per gram of the mixture, stirring, adding lime water to adjust pH to 6.9-7.1, and steaming to obtain caulis Bambusae in Taenia mash;
s2, preparing primary liquor: cleaning glutinous rice, soaking in purified water for 12-16h, draining, steaming, adding Chinese koji, mixing, covering at 22-28 deg.C, fermenting for 25-30 days, squeezing fermented product, separating filtrate, adding purified water into filtrate, sealing, standing for 20-30 days, filtering, and sealing filtrate to obtain primary wine solution;
s3, preparing second-generation wine: uniformly mixing the bamboo shaving mash prepared by S1 with the primary wine liquid prepared by S2, heating to 30-34 ℃, and keeping the temperature for 3h to obtain secondary wine liquid;
s4, saccharification: adding liquid yeast into the second generation wine liquid, wherein the amount of the liquid yeast is 6-10% of the second generation wine liquid, adjusting the pH value of the second generation wine liquid to 4.0-4.6 with acetic acid, mixing uniformly, and saccharifying at 58-62 deg.C for 20-30min to obtain fresh bamboo saccharified mash;
s5, fermentation: cooling fresh bamboo mash to 33-36 ℃, adding yeast 6-8% of the weight of the fresh bamboo mash and yeast 3-5% of the weight of the fresh bamboo mash, uniformly mixing, feeding into a fermentation tank, and fermenting at 32-34 ℃ for 15-20 days;
s6, steaming wine: distilling the fermentation liquor of S5 under the steam pressure of 0.05-0.06mpa, the liquor flowing speed of 5-7kg/min, and the liquor flowing temperature of 18-22 deg.C; the alcohol head is steamed to the alcohol content of the flowing wine which is less than 50 degrees and the flower is cut off according to the amount of not more than 1.5kg per steamer.
2. The bamboo wine production and preparation method of claim 1, wherein the method comprises the following steps: when S1 fresh bamboo is cleaned and crushed, 1-2 years of fresh bamboo is selected, cleaned and crushed into velvet shape, 80% of the velvet-shaped fresh bamboo and 20% of grain are taken according to the weight percentage and mixed, and then the raw materials are mixed according to the mixed materials: 1 part of water: 3, taking water according to the weight proportion, and uniformly mixing to obtain a mixture; adding water into the mixture, steaming in a steamer under 300/kPa for 2min, adding 13u of amylase into the mixture per gram, stirring, adding lime water to adjust pH to 7, and steaming to obtain caulis Bambusae in Taenia mash.
3. The bamboo wine production and preparation method of claim 1, wherein the method comprises the following steps: s2, when the primary liquor is prepared, the glutinous rice is cleaned, the purified water is added for soaking for 14h, then the glutinous rice is drained, steamed, the Chinese koji is added and evenly mixed, the mixture is covered for fermentation for 28 days at the temperature of 25 ℃, the fermented product is squeezed and separated to obtain filtrate, the purified water is added into the filtrate, the filtrate is sealed and placed for 28 days, then the filtration is carried out, and the filtrate is sealed to obtain the primary liquor.
4. The bamboo wine production and preparation method of claim 1, wherein the method comprises the following steps: and when the S4 is saccharified, adding saccharifying agent liquid yeast into the second-generation wine liquid, wherein the using amount of the liquid yeast is 8% of the weight of the second-generation wine liquid, adjusting the pH value of the second-generation wine liquid to 4.0 by using acetic acid, uniformly mixing, and saccharifying at the temperature of 60 ℃ for 25min to obtain the fresh bamboo saccharified mash.
5. The bamboo wine production and preparation method of claim 1, wherein the method comprises the following steps: and in the step of mixing S3, when uniformly mixing the bamboo shaving mash prepared in S1 and the primary liquor prepared in S2, adding one or more aromatizers of methyl acetate, ethyl acetate, phenyl acetate, methyl benzoate, butyl acetate and octyl acrylate into the mixed liquor, wherein the mass ratio of the aromatizers to the primary liquor is 1%.
6. The bamboo wine production and preparation method of claim 1, wherein the method comprises the following steps: the preparation method of the liquid koji added into the second generation wine liquid during the saccharification of the S4 comprises the following steps: culturing Aspergillus albus and/or Aspergillus niger in a liquid medium containing a nitrogen source as a culture raw material in a cereal whose surface is completely or partially covered with a husk, wherein the nitrogen source comprises at least one selected from the group consisting of yeast cells or treated products thereof, cereal husk and cereal bran, wherein the cereal comprises one or more of rice, wheat, barley, buckwheat, barnyard grass, millet, sorghum or corn.
7. The bamboo wine production and preparation method of claim 1, wherein the method comprises the following steps: and during S5 fermentation, adding 0.05% of food-grade calcium chloride, stirring and dissolving, adding 2-3 units of alpha-amylase into each milliliter of mixed material liquid, hydrolyzing at 85-90 ℃ for 30-40 minutes, cooling the temperature of the mixed material liquid to 60 ℃, adjusting the pH value of the mixed material liquid to 4.5-5.0, and adding 20-30 units of saccharifying enzyme into each milliliter of mixed material liquid.
8. The bamboo wine production and preparation method of claim 1, wherein the method comprises the following steps: and (S6) steaming wine, sterilizing the wine liquid at 121 ℃ for 20 minutes, cooling to 30-35 ℃, performing anaerobic fermentation at 30-35 ℃ for 3 days, and then blending, filling and sterilizing to obtain the finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110638474.9A CN113150915A (en) | 2021-06-08 | 2021-06-08 | Bamboo wine production and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110638474.9A CN113150915A (en) | 2021-06-08 | 2021-06-08 | Bamboo wine production and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113150915A true CN113150915A (en) | 2021-07-23 |
Family
ID=76875795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110638474.9A Withdrawn CN113150915A (en) | 2021-06-08 | 2021-06-08 | Bamboo wine production and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113150915A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113943618A (en) * | 2021-11-09 | 2022-01-18 | 王绍忠 | Bamboo wine making method |
-
2021
- 2021-06-08 CN CN202110638474.9A patent/CN113150915A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113943618A (en) * | 2021-11-09 | 2022-01-18 | 王绍忠 | Bamboo wine making method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110894444A (en) | Multi-grain rice-flavor liquor and brewing process thereof | |
| CN103436403B (en) | Highland barley za wine and preparation method thereof | |
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| CN106967563B (en) | Method for making papaya wine | |
| CN110564563B (en) | Low-alcohol fermentation type aerated rice wine and brewing method thereof | |
| CN111117831B (en) | Wild jujube distilled liquor and brewing process thereof | |
| CN103421665A (en) | Method for producing monascus fruit vinegar | |
| CN110923083A (en) | Method for preparing yeast bran koji by yeast mixed culture | |
| CN113150915A (en) | Bamboo wine production and preparation method | |
| CN113355181A (en) | Method for brewing sweet potato wine with flower fragrance | |
| CN111040914A (en) | Brewing method of vintage white spirit | |
| CN113684140B (en) | Saccharomyces cerevisiae with low yield of fusel and high yield of ester, composition and application of saccharomyces cerevisiae in fermented food | |
| CN113234564A (en) | Preparation method of red yeast rice, bamboo and fresh sweet potato wine | |
| CN112011422A (en) | Gastrodia elata and medlar multi-grain composite rice wine and preparation method thereof | |
| CN112553039A (en) | Method for brewing enzyme vinegar from malt and rice sprouts through liquid fermentation | |
| CN111909813A (en) | White spirit with plant fragrance and preparation method thereof | |
| JPH0195765A (en) | Preparation of distilled liquor | |
| CN112358941B (en) | Solid aromatic vinegar brewing method | |
| CN114933946B (en) | Preparation process of waxy sorghum yeast and method for preparing mature vinegar by using waxy sorghum yeast | |
| CN110903943B (en) | Solid-state fermented persimmon vinegar and preparation method thereof | |
| CN1500859A (en) | Novel wine brewing technology | |
| CN108719937B (en) | Chinese chestnut soy sauce and preparation method thereof | |
| CN116396820A (en) | Rice sauce-flavor white spirit | |
| CN118126799A (en) | Preparation method of beer vinegar | |
| CN117535109A (en) | Liquid submerged fermentation red yeast rice vinegar and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210723 |
|
| WW01 | Invention patent application withdrawn after publication |