CN115772453A - Method for brewing fen-flavor liquor by using bamboo wood raw material in liquid state - Google Patents
Method for brewing fen-flavor liquor by using bamboo wood raw material in liquid state Download PDFInfo
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- CN115772453A CN115772453A CN202211104042.0A CN202211104042A CN115772453A CN 115772453 A CN115772453 A CN 115772453A CN 202211104042 A CN202211104042 A CN 202211104042A CN 115772453 A CN115772453 A CN 115772453A
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Abstract
The invention discloses a method for brewing fen-flavor liquor by using bamboo raw materials in a liquid state, which comprises the steps of raw material preparation, emulsification, gelatinization, saccharification, fermentation, distillation and the like, the method adopts the bamboo raw materials to brew in the liquid state, the sources of the used raw materials are wide, the bamboo materials are used for replacing grains to brew the liquor, a large amount of grain resources are saved, the product is rich in bamboo leaf flavone, the produced fen-flavor liquor is rich in trace elements beneficial to human bodies, the harmful components such as methanol, fusel and the like are low, and the aspects of the taste, the style, the mouthfeel, the color and the material components of the produced fen-flavor liquor are different from other liquor popular in China; the fen-flavor liquor product prepared by the method has faint scent and pure fragrance, good taste, unique bamboo flavor and better economic benefit and application prospect.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a method for brewing wine by liquid fermentation by using a whole bamboo material raw material.
Background
The bamboo is a perennial plant of the bamboo subfamily of Gramineae, and contains abundant protein, various amino acids, vitamins, starch, fat, and trace elements such as calcium, phosphorus, iron and the like; also contains abundant saccharide, calcium, phosphorus, iron, carotene, protein, amino acid, fat, vitamin B1, B2, C, etc., especially the content of multiple vitamins and carotene is more than 2 times of that of Chinese cabbage; the traditional medicine considers that bamboo has the curative effects of stopping bleeding, easing pain, relieving cough, diminishing inflammation, relieving fever and the like. Modern researches find that the health care efficacy of bamboo mainly comes from a large amount of flavonoid compounds and other bioactive components contained in the bamboo, such as phenols, anthraquinones, coumarin lactones, active polysaccharides, special amino acids and the like. Wherein the flavone is a main functional factor and has remarkable physiological functions, such as active oxygen resistance, immunity enhancement and the like. The intensive study on the lophatherum gracile shows that the effective components of the lophatherum gracile extract comprise flavone, phenolic acid, semen coicis, vinegar, polysaccharide, amino acid, trace elements and the like, and the lophatherum gracile extract has the excellent effects of resisting oxidation, resisting aging, resisting fatigue, reducing blood fat, preventing cardiovascular and cerebrovascular diseases, protecting the liver, expanding capillaries, dredging microcirculation and the like. At present, bamboo is generally used as an auxiliary material or a container to participate in the liquor making process related to bamboo in the market, for example, bamboo tube liquor of a container for fermenting by using a bamboo tube or a method for making liquor by using bamboo with application number of 2017102575863 as fluffy for solid fermentation and the like, and the process and the product liquor for liquid fermentation by completely using the bamboo material in the market are not available.
Bamboo water has long been used as a medicine in clinical traditional Chinese medicine in China, the research on bamboo juice is very active abroad, and the application of the research result is expanded into the food industry. Therefore, the utilization of bamboo wood has no negligence to the sensory value, the nutritional value and the efficacy value of the wine body.
Disclosure of Invention
The invention aims to provide a method for brewing fen-flavor liquor by utilizing bamboo raw materials in a liquid state, which can replace grain liquor and save a large amount of grain resources.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a method for brewing fen-flavor liquor by using bamboo wood as a raw material in a liquid state comprises the following steps:
step 1, crushing fresh bamboo leaves to 0.5-1cm to obtain fresh bamboo leaf particles, and crushing bamboo stems to 0.5-1cm to obtain fresh bamboo stem particles;
step 2, washing, drying and grinding the fresh bamboo leaf particles to obtain fresh bamboo leaf powder with the mesh number of more than 150 meshes, and washing, drying and grinding the fresh bamboo stem particles to obtain fresh bamboo stem powder with the mesh number of more than 150 meshes;
step 3, emulsification reaction: mixing fresh bamboo leaf powder and fresh bamboo stem powder according to a mass ratio of 1:6, uniformly mixing and stirring, adding 5-10U of high-temperature resistant alpha-amylase into the mixed fine powder per gram of raw materials to obtain mixed powder, and mixing the mixed powder with pure water according to a ratio of 1:5, mixing and emulsifying by using an emulsifying pump and an emulsifying tank, adding the emulsified slurry into a heating kettle, and heating to 85 +/-5 ℃ for 1-3 hours to obtain slurry;
step 4, heating and pasting: conveying the slurry into a reaction kettle at the temperature of 115 +/-5 ℃ by using a liquid pump for gelatinization, and conveying the gelatinized slurry into a cooling kettle for cooling to the temperature of 60 +/-5 ℃;
the gelatinization time in the step is 10-30 minutes.
And 5, saccharifying: feeding the slurry after gelatinization and temperature reduction into a saccharification kettle, adding 0.2-0.5 part of glucoamylase into the saccharification kettle for saccharification reaction for 30-50 minutes, feeding the slurry after reaction into a temperature reduction kettle for temperature reduction to 40 +/-5 ℃, feeding the slurry at 40 +/-5 ℃ into a reaction kettle, adding 0.3-0.6 part of acid protease into the reaction kettle for reaction for 60 minutes, feeding the slurry into the temperature reduction kettle for temperature reduction to 32 +/-3 ℃ after the reaction is finished, and feeding the slurry into a fermentation kettle after temperature reduction;
0.2 to 0.5 part of saccharifying enzyme and 0.3 to 8978 parts of acid protease zxft 8978 parts of saccharifying enzyme or acid protease are mass ratios of the mixture powder in step 3.
Step 6, fermentation and distillation: adding yeast activating solution with the volume ratio of 5-8% and lactobacillus activating solution with the volume ratio of 2-5% into the saccharified serous fluid, fermenting for 48-72 hours under the temperature condition of 32 +/-3 ℃, then adding acetic acid bacteria activating solution with the volume ratio of 1-2% into the serous fluid, fermenting for 1-2 days under the temperature condition of 30 +/-3 ℃, then adding compound distiller's yeast into the serous fluid of a fermentation kettle, fermenting for 4-6 days under the temperature condition of 35 +/-5 ℃, ending the fermentation when the alcoholic strength reaches 12% -15 Vol, then distilling, distilling the fermented mash obtained after the fermentation is ended, adding proper amount of water into the fermented mash before the distillation to 10% (Vol), then adding the residual wine tails left in the last distillation into the fermented mash after the distillation according to the mass ratio of 25 1, and heating and distilling until the alcoholic content is 60% -65% (Vol) to be used as base wine; the liquor taken subsequently is taken separately as a tail and ready for re-addition to the dilution of the beer for the next distillation.
The fresh bamboo stem particles can be replaced by bamboo shell particles obtained by crushing bamboo shells or bamboo particles obtained by crushing a mixture of bamboo stems and bamboo shells.
The composite distiller's yeast comprises 3-6 parts of fragrant Daqu, 3-6 parts of Xiaoqu, 1-3 parts of saccharifying enzyme, 4-8 parts of rhizopus bran koji, 3-6 parts of Aspergillus koji, 1-3 parts of aroma-producing yeast, 1-3 parts of mannase, 1-3 parts of acid protease and 2-3 parts of cellulase. The mass ratio of the composite distiller's yeast to the mixed powder is 1:110-130.
The beneficial effects of the invention are as follows:
the process method adopts bamboo raw materials for liquid brewing, the sources of the used raw materials are wide, the bamboo materials are used for replacing grains for brewing wine, the pure ecological organic wine is original ecological, does not contain any pesticide residue, and is pure natural green organic food; the wine product is rich in bamboo leaf flavone; the fen-flavor liquor product prepared by the method has faint scent and pure fragrance, good taste, no need of putting the head on the head or drying the mouth after drinking, unique bamboo flavor, capability of saving a large amount of grains for the country, better than grain liquor, strong practicability and obvious economic and social benefits.
Detailed Description
Example 1: a method for brewing fen-flavor liquor by using bamboo wood as a raw material in a liquid state comprises the following steps:
step 1, crushing fresh bamboo leaves to 0.5-1cm to obtain fresh bamboo leaf particles, and crushing bamboo stems or bamboo shoot shells to 0.5-1cm to obtain fresh bamboo stem particles;
step 2, washing, drying and grinding the fresh bamboo leaf particles to obtain fresh bamboo leaf powder with the mesh number of 150, and washing, drying and grinding the fresh bamboo stem particles to obtain fresh bamboo stem powder with the mesh number of 150;
step 3, emulsification reaction: mixing fresh bamboo leaf powder and fresh bamboo stem powder according to a mass ratio of 1:6, uniformly mixing and stirring, adding 5U of high-temperature-resistant alpha-amylase into the mixed fine powder per gram of raw materials to obtain mixed powder, and mixing the mixed powder with pure water according to a ratio of 1:5, mixing and emulsifying by using an emulsifying pump and an emulsifying tank, adding the emulsified slurry into a heating kettle, and heating to 85 +/-5 ℃ for 3 hours to react to obtain slurry;
step 4, heating and pasting: conveying the slurry into a reaction kettle at 120 ℃ by using a liquid pump for gelatinization, wherein the gelatinization time is 10 minutes, and conveying the gelatinized slurry into a cooling kettle for cooling to 65 ℃;
and 5, saccharifying: feeding the slurry after gelatinization and temperature reduction into a saccharification kettle, adding 0.2 part of glucoamylase into the saccharification kettle, carrying out saccharification reaction for 50 minutes, feeding the slurry after reaction into a temperature reduction kettle, cooling to 40 +/-5 ℃, feeding the slurry at 40 +/-5 ℃ into a reaction kettle, adding 0.3 part of acid protease into the reaction kettle, carrying out reaction for 60 minutes, feeding the slurry after reaction into the temperature reduction kettle, cooling to 32 +/-3 ℃, cooling and feeding the slurry into a fermentation kettle;
step 6, fermentation: adding 8% of yeast activating solution and 2% of lactobacillus activating solution by volume into the saccharified serous fluid, fermenting for 72 hours at the temperature of 32 +/-3 ℃, then adding 2% of acetic acid bacteria activating solution by volume into the serous fluid, fermenting for 1 day at the temperature of 30 +/-3 ℃, then adding composite distiller's yeast into the serous fluid of a fermentation kettle, fermenting for 6 days again, finishing the fermentation when the alcoholic strength reaches 12-15% Vol, and then distilling to obtain the fen-flavor liquor.
And (3) distillation: obtaining fermented mash after fermentation in the steps, adding a proper amount of water into the fermented mash to dilute the fermented mash to 10 percent (Vol), then adding the residual feints left in the last distillation into the diluted fermented mash according to the mass ratio of 25 parts of mash to 1 part of feints, heating and distilling, and taking out 1.5-2.5 percent of distilled heads; continuing distilling to receive liquor until the alcohol content is 60% -65% (Vol) to obtain base liquor; and then the collected wine is taken as the feints to be reserved.
The mass ratio of the composite distiller's yeast to the mixed powder is 1:130, the composite distiller's yeast comprises 3 parts of faint scent Daqu, 3 parts of Xiaoqu, 1 part of diastase, 4 parts of rhizopus bran koji, 3 parts of Aspergillus koji, 1 part of aroma-producing yeast, 1 part of mannase, 1 part of acid protease and 2 parts of cellulase.
Example 2 a method for brewing fen-flavor liquor from bamboo raw materials in a liquid state, which is compared with example 1, the steps 1 and 4 are the same, and the difference is that: in the step 2, the mesh number of the fresh bamboo leaf powder and the fresh bamboo stem powder is 160 meshes;
step 3, mixing the fresh bamboo leaf powder and the fresh bamboo stem powder according to a mass ratio of 1:6, uniformly mixing and stirring, adding 10U of high-temperature-resistant alpha-amylase into the mixed fine powder per gram of raw materials to obtain mixed powder, and mixing the mixed powder with pure water according to a ratio of 1:5, mixing and emulsifying by using an emulsifying pump and an emulsifying tank, adding the emulsified slurry into a heating kettle, and heating to 85 +/-5 ℃ for 2 hours to react to obtain slurry;
in step 5, saccharification: feeding the gelatinized and cooled slurry into a saccharification kettle, adding 0.5 part of glucoamylase into the saccharification kettle, carrying out saccharification reaction for 40 minutes, feeding the slurry into a cooling kettle after reaction, cooling to 40 +/-5 ℃, feeding the slurry with the temperature of 40 +/-5 ℃ into a reaction kettle, adding 0.6 part of acid protease into the reaction kettle, carrying out reaction for 60 minutes, feeding the slurry into the cooling kettle after reaction, cooling to 32 +/-3 ℃, cooling, and feeding the slurry into a fermentation kettle;
step 6, fermentation: adding yeast activating liquid and lactobacillus activating liquid with the volume ratio of 5 percent into the saccharified serous fluid, fermenting for 48 hours at the temperature of 32 +/-3 ℃, then adding acetic acid bacteria activating liquid with the volume ratio of 1 percent into the serous fluid, fermenting for 2 days at the temperature of 30 +/-3 ℃, then adding compound distiller's yeast into the serous fluid of a fermentation kettle, fermenting for 4 days again, finishing the fermentation when the alcoholic strength reaches 12-15 percent vol, and then distilling to obtain the fen-flavor liquor.
The mass ratio of the composite distiller's yeast to the mixed powder is 1:110, the composite distiller's yeast comprises 6 parts of fragrant Daqu, 6 parts of Xiaoqu, 3 parts of saccharifying enzyme, 8 parts of rhizopus bran koji, 6 parts of Aspergillus koji, 3 parts of aroma-producing yeast, 3 parts of mannase, 3 parts of acid protease and 3 parts of cellulase.
Example 3 a method for brewing fen-flavor liquor from bamboo raw materials in a liquid state, compared with example 1, the steps 1 and 4 are the same, except that: in the step 2, the mesh number of the fresh bamboo leaf powder and the fresh bamboo stem powder is 170 meshes;
step 3, mixing the fresh bamboo leaf powder and the fresh bamboo stem powder according to a mass ratio of 1:6, uniformly mixing and stirring, adding 7U of high-temperature-resistant alpha-amylase into the mixed fine powder per gram of raw materials to obtain mixed powder, and mixing the mixed powder with pure water according to a ratio of 1:5, mixing and emulsifying by using an emulsifying pump and an emulsifying tank, adding the emulsified slurry into a heating kettle, and heating to 85 +/-5 ℃ for 1 hour to react to obtain slurry;
in step 5, saccharification: feeding the gelatinized and cooled slurry into a saccharification kettle, adding 0.5 part of glucoamylase into the saccharification kettle, carrying out saccharification reaction for 30 minutes, feeding the slurry into a cooling kettle after reaction, cooling to 40 +/-5 ℃, feeding the slurry with the temperature of 40 +/-5 ℃ into a reaction kettle, adding 0.4 part of acid protease into the reaction kettle, carrying out reaction for 60 minutes, feeding the slurry into the cooling kettle after reaction, cooling to 32 +/-3 ℃, cooling, and feeding the slurry into a fermentation kettle;
step 6, fermentation: adding 7% yeast activating solution and 3% lactobacillus activating solution by volume into the saccharified pulp, fermenting for 60 hours at the temperature of 32 +/-3 ℃, then adding 1.5% acetic acid bacteria activating solution by volume into the pulp, fermenting for 1.5 days at the temperature of 30 +/-3 ℃, then adding compound distiller's yeast into the pulp of a fermentation kettle, fermenting for 5 days again, finishing the fermentation when the alcoholic strength reaches 12% -15% Vol, and then distilling to obtain the fen-flavor liquor.
The mass ratio of the composite distiller's yeast to the mixed powder is 1: 120, the composite distiller's yeast comprises 5 parts of fragrant Daqu, 4 parts of Xiaoqu, 2 parts of saccharifying enzyme, 6 parts of rhizopus bran koji, 4 parts of Aspergillus koji, 2 parts of aroma-producing yeast, 2 parts of mannase, 2 parts of acid protease and 2.5 parts of cellulase.
The brewing process of the embodiment 1-3 adopts liquid state fermentation, and the brewing process adopts multi-strain synergistic multi-enzyme species synergistic saccharification fermentation, so that the high flavor substance content of the solid-state white spirit is maintained, the fermentation period is shortened, the labor cost and the energy consumption cost are reduced, the bamboo material is used for replacing grains to brew the white spirit, the highest ethyl acetate content in the obtained bamboo spirit can reach 6.2 g/L, the fusel oil content is low, and the vinosity characteristic is outstanding; the raw materials are wide in source, grain resources are saved, and the product is rich in bamboo leaf flavone; the fen-flavor liquor product prepared by the method has faint scent and pure fragrance, good taste, extremely low methanol content, no overhead or dry mouth after drinking, unique bamboo flavor, full liquor body, realization of homology of medicine and food, and better economic benefit and application prospect.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that modifications can be made by those skilled in the art without departing from the principle of the present invention, and these modifications should be construed as the protection scope of the present invention without inventive effort.
Claims (9)
1. A method for brewing fen-flavor liquor by utilizing bamboo wood raw materials in a liquid state is characterized by comprising the following steps: it comprises the following steps:
step 1, crushing fresh bamboo leaves to obtain fresh bamboo leaf particles, and crushing bamboo stems to obtain fresh bamboo stem particles;
step 2, washing, drying and grinding the fresh bamboo leaf particles to obtain fresh bamboo leaf powder with the mesh number of more than 150, and washing, drying and grinding the fresh bamboo stem particles to obtain fresh bamboo stem powder with the mesh number of more than 150;
step 3, emulsification reaction: mixing fresh bamboo leaf powder and fresh bamboo stem powder according to a mass ratio of 1:6, uniformly mixing and stirring, adding 5-10U of high-temperature resistant alpha-amylase into the mixed fine powder per gram of raw materials to obtain mixed powder, and mixing the mixed powder with pure water according to a ratio of 1:5, mixing and emulsifying by using an emulsifying pump and an emulsifying tank, adding the emulsified slurry into a heating kettle, and heating to 85 +/-5 ℃ for 1-3 hours to obtain slurry;
step 4, heating and pasting: conveying the slurry into a reaction kettle at the temperature of 115 +/-5 ℃ by using a liquid pump for gelatinization, and conveying the gelatinized slurry into a cooling kettle for cooling to the temperature of 60 +/-5 ℃;
and 5, saccharifying: feeding the slurry after gelatinization and temperature reduction into a saccharification kettle, adding 0.2-0.5 part of glucoamylase into the saccharification kettle for saccharification reaction for 30-50 minutes, feeding the slurry after reaction into the temperature reduction kettle for cooling to 40 +/-5 ℃, feeding the slurry at 40 +/-5 ℃ into a reaction kettle, adding acid protease into the reaction kettle for reaction for 60 minutes, feeding the slurry after reaction into the temperature reduction kettle for cooling to 32 +/-3 ℃, and feeding the slurry after temperature reduction into a fermentation kettle;
step 6, fermentation and distillation: adding yeast activating solution with the volume ratio of 5-8% and lactobacillus activating solution with the volume ratio of 2-5% into the saccharified serous fluid, fermenting for 48-72 hours at the temperature of 32 +/-3 ℃, then adding acetic acid bacteria activating solution with the volume ratio of 1-2% into the serous fluid, fermenting for 1-2 days at the temperature of 30 +/-3 ℃, then adding compound distiller's yeast into the serous fluid of a fermentation kettle, fermenting for 4-6 days, finishing the fermentation when the alcoholic strength reaches 12-15 vol%, and then distilling to obtain the fen-flavor liquor.
2. The method for brewing fen-flavor liquor by using bamboo wood as the raw material in a liquid state according to claim 1, wherein the method comprises the following steps: in the step 1, the particle size of the fresh bamboo leaf particles and the fresh bamboo stem particles is 0.5-1cm.
3. The method for brewing fen-flavor liquor by using bamboo wood as the raw material in a liquid state according to claim 1, wherein the method comprises the following steps: in the step 1, the fresh bamboo stem particles can be replaced by bamboo shell particles obtained by crushing bamboo shells or bamboo particles obtained by crushing a mixture of bamboo stems and bamboo shells.
4. The method for brewing fen-flavor liquor by using bamboo wood as the raw material in a liquid state according to claim 1, wherein the method comprises the following steps: the gelatinization time in the step 4 is 10-30 minutes.
5. The method for brewing fen-flavor liquor by using bamboo wood as the raw material in a liquid state according to claim 1, wherein the method comprises the following steps: 0.2-0.5 part of saccharifying enzyme is mass ratio of saccharifying enzyme and mixed powder in step 3.
6. The method for brewing fen-flavor liquor by using bamboo wood as the raw material in a liquid state according to claim 1, wherein the method comprises the following steps: the composite distiller's yeast comprises 3-6 parts of fragrant Daqu, 3-6 parts of Xiaoqu, 1-3 parts of saccharifying enzyme, 4-8 parts of rhizopus bran koji, 3-6 parts of Aspergillus koji, 1-3 parts of aroma-producing yeast, 1-3 parts of mannase, 1-3 parts of acid protease and 2-3 parts of cellulase.
7. The method for brewing fen-flavor liquor by using bamboo wood as the raw material in a liquid state according to claim 1, wherein the method comprises the following steps: the mass ratio of the composite distiller's yeast to the mixed powder is 1:110-130.
8. The method for brewing fen-flavor liquor by using bamboo wood as the raw material in a liquid state according to claim 1, wherein the method comprises the following steps: the fermentation temperature in step 6 was 35 ℃.
9. The method for brewing fen-flavor liquor by using bamboo wood as the raw material in a liquid state according to claim 1, wherein the method comprises the following steps: distillation process in step 6: obtaining fermented mash after fermentation, adding a proper amount of water into the fermented mash to dilute the fermented mash to 10% (Vol), adding the wine tails left in the last distillation into the diluted fermented mash according to the mass ratio of 25; continuing distilling to receive liquor until the alcohol content is 60% -65% (Vol) to obtain base liquor; and then the collected wine is taken as wine tails for standby.
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Citations (5)
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| CN1814727A (en) * | 2005-12-05 | 2006-08-09 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| CN105176744A (en) * | 2014-12-05 | 2015-12-23 | 天津科技大学 | Method for producing fen-flavor liquor through liquid state fermentation |
| CN105255644A (en) * | 2015-11-13 | 2016-01-20 | 四川新华扬山野生物有限公司 | White spirit distiller grain yeast and white spirit brewing method |
| KR101760638B1 (en) * | 2017-03-08 | 2017-07-21 | 황희란 | Acorn pure spirits production method |
| CN111171989A (en) * | 2020-02-18 | 2020-05-19 | 四川省宜宾竹海酒业有限公司 | Preparation method of Xiaoqu fragrant bamboo wine |
-
2022
- 2022-09-09 CN CN202211104042.0A patent/CN115772453A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1814727A (en) * | 2005-12-05 | 2006-08-09 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| CN105176744A (en) * | 2014-12-05 | 2015-12-23 | 天津科技大学 | Method for producing fen-flavor liquor through liquid state fermentation |
| CN105255644A (en) * | 2015-11-13 | 2016-01-20 | 四川新华扬山野生物有限公司 | White spirit distiller grain yeast and white spirit brewing method |
| KR101760638B1 (en) * | 2017-03-08 | 2017-07-21 | 황희란 | Acorn pure spirits production method |
| CN111171989A (en) * | 2020-02-18 | 2020-05-19 | 四川省宜宾竹海酒业有限公司 | Preparation method of Xiaoqu fragrant bamboo wine |
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