CN1635076A - Process for preparing wine from bamboo shavings - Google Patents
Process for preparing wine from bamboo shavings Download PDFInfo
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- CN1635076A CN1635076A CN 200410040950 CN200410040950A CN1635076A CN 1635076 A CN1635076 A CN 1635076A CN 200410040950 CN200410040950 CN 200410040950 CN 200410040950 A CN200410040950 A CN 200410040950A CN 1635076 A CN1635076 A CN 1635076A
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Abstract
The invention provides a process for preparing wine from bamboo shavings which consists of immersing bamboo shaving with water, grilling 2-3 hours, cooling down to 60-62 deg. C, charging saccharifying agent, adjusting pH=4.0-4.6 with sulfate or hydrochloric acid, saccharifying for 25-50 minutes, inoculating ripen yeast into bamboo shaving liquid, fermenting 40-72 hours, distilling to separate the alcohol so as to obtain high concentration wine.
Description
One, technical field
The present invention relates to a kind of method of brewageing bamboo shaving wine with caulis bambusae in taenian.
Two, background technology
With existing thousands of years history of material wine brewing such as grain, sugar material or tangerine bars, but there is no any relevant report that caulis bambusae in taenian can be made wine both at home and abroad.
Three, summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, develop a kind of method of brewageing bamboo shaving wine with caulis bambusae in taenian.
The present invention is achieved by the following technical solutions: a kind of caulis bambusae in taenian is brewageed the method for bamboo shaving wine, it is characterized in that:
At first the caulis bambusae in taenian raw material is soaked in water and caulis bambusae in taenian is soaked into to water content reach 60-70%, the caulis bambusae in taenian that will soak into then adds in the steam cooker, and be 1 by the weight ratio of caulis bambusae in taenian raw material and water: 3.1-3.6 adds water and goes into steam cooker under the pressure of about 300/kPa boiling 2-3 hour, or by every gram caulis bambusae in taenian raw material adding amylase 10-15u, stir, adding liming adjustment pH value is 6.9-7.1, feeding pressurized air immediately stirs, and logical steam is warmed up to 88-93 ℃, keep liquefaction 50-60 minute, continue to be warmed up to 115-130 ℃, kept 20-40 minute, form the caulis bambusae in taenian mash after boiling finishes;
Add saccharifying agent when cooling the caulis bambusae in taenian mash to 61-62 ℃ of 60-61 ℃ of summer or winter, the saccharifying agent add-on is for adding the 6-10% of caulis bambusae in taenian raw material or the 2%-4% that solid koji adds the caulis bambusae in taenian raw material by weight liquid koji, with sulfuric acid or hydrochloric acid, the pH value of caulis bambusae in taenian mash is transferred to 4.0-4.6, through stirring, make saccharifying agent and caulis bambusae in taenian mash thorough mixing even, under 58-60 ℃ of temperature saccharification 25-50 minute;
After saccharification finishes, saccharification caulis bambusae in taenian mash is cooled to will to cultivate after 28-35 ℃ sophisticated distiller's yeast is inoculated in the saccharification caulis bambusae in taenian mash, and formed sophisticated fermentation caulis bambusae in taenian mash at 28-35 ℃ of bottom fermentation 40-72 hour by the 6-10% of caulis bambusae in taenian raw material weight;
Sophisticated fermentation caulis bambusae in taenian mash just can be separated the alcohol that contains in the ripe caulis bambusae in taenian mash through distillation, obtained the bamboo shaving wine of high density.
In addition, its making method also can adopt the manufacturing technology of existing alcohol fully.The several different methods of being introduced as " the alcohol technology " published China Light Industry Press in August, 2003.
In the boiling raw material, except that the caulis bambusae in taenian raw material, also can add the wheat bran or the materials such as grain or tangerine bar of a small amount of (0-20% of raw material gross weight).The main effect of wheat bran is to increase starch, regulates bamboo shaving wine fragrance, improves the alcoholic strength of bamboo shaving wine, improves output.Just in production technique, wheat bran need not soak, and directly adds the steam cooker boiling.
Advantage of the present invention is:
1, China does not also have document record caulis bambusae in taenian to make wine over more than 5,000 year, has broken through traditional concept.
2, bamboo shaving wine is often drunk, and do not injure one's stomach, do not get angry, excessive not gastric disorder causing nausea, throat, vinosity is mellow, and the wine body is complete, and is fresh and sweet tasty and refreshing, unique style, and crossed drinking habit.
3, bright bamboo shaving wine is clearing heat and detoxicating, the effect of promoting the production of body fluid, the good merchantable brand of going with rice or bread.
4, the bright bamboo shaving wine phlegm that can slit is separated greasy, hot summer weather, antifatigue.
5, bamboo shaving wine also has the unhappiness of ending, relieving convulsion kind the meridian dredging effect.
6, bamboo shaving wine, it is residual not contain farming, the pure natural liquor-making raw material.
Four, implementation
Provide caulis bambusae in taenian of the present invention below and brewage the embodiment of the method for bamboo shaving wine.
At first the caulis bambusae in taenian that the ZL94111632.8 patent of invention is produced begins boiling with the tap water immersion after 2-3 hour, can adopt the batch cooking method, and equipment is simple, less investment, last detective.
One, the working method of batch cooking and processing condition:
1, pressurization batch cooking operation technological process: add water and go into steam cooker → feed intake → heat up → boiling → blow wine with dregs.
(1) adds water, the hot water that boiling can be sent here with steam-heated hot water of this workshop internal recycle or distillation workshop.Water temperature 80-90 ℃, raw material is 1 with the ratio of water: 3.1-3.6.Feed intake: fed intake and added a cover admission at once, or in the middle of the process that feeds intake, fed small amount of steam simultaneously, played stirring action, the general 15-30 of charging time minute.
(3) heat up (boosting), feeding intake finishes, and closes feeding cover immediately, feed steam and open vent valve simultaneously, drive away freezing air in the pot, cold pressing, influence the numerical value of tensimeter indication in case produce, true temperature in can not reactor, cause material cooking not saturating, when treating that vapor pipe has steam to discharge, close vent valve, make steam pressure regulator be raised to specified pressure and be called boost (intensification), general 40-50 of heating-up time minute.
(4) boiling (level pressure) after the level pressure, feeds the interior steam of pot seldom, and feed liquid is stirred just poor.Therefore heating power skewness in the pot easily causes lower feed local heating and coking, and the caulis bambusae in taenian not enough boiling of being heated in top is not saturating, and caulis bambusae in taenian stirs bad.Can adopt the way of cyclical breathing to come the interior caulis bambusae in taenian of agitator kettle, generally change vapour once, keep 3-5 minute, at every turn till boiling finishes every circulation in 10-15 minute.Each pot dress caulis bambusae in taenian is advisable for the 70-80% of pot capacity.(5) blow wine with dregs: the caulis bambusae in taenian that boiling finishes, utilize the pressure in the steam cooker to discharge from steam cooker, and send in the brew kettle.In this process, because pressure reduces suddenly, caulis bambusae in taenian cell and starch granules break because of adiabatic expansion.Analyze theoretically, The faster the better to blow wine with dregs speed, but too accidents happened easily soon, can not be less than 10-15 minute so blow the wine with dregs time, also the amount of capacity of essential factor pot and becoming.
2, add low pressure or atmosphere intermission boiling after the bacterium amylase liquidization
(1) add bacterium amylase low pressure batch cooking technology, caulis bambusae in taenian is added water 1: 3.1-3.6 mixes thoroughly.Adjust 50-60 ℃ of temperature, add caulis bambusae in taenian then, every gram caulis bambusae in taenian adds amylase 10-15u, stir, adding liming adjustment pH value is 6.9-7.1, feed pressurized air immediately and stir, and logical steam is warmed up to 88-93 ℃, keep liquefaction 50-60 minute, after inspection by sampling is qualified, just stop logical pressurized air, continue to be warmed up to 115-130 ℃, kept 30 minutes, and can blow wine with dregs and deliver to brew kettle.
(2) add bacterium amylase atmosphere intermission digesting technoloy, earlier add water, mix, add all bacterial amylase with enzyme amount 40% with 50-60 ℃ hot water water addition ratio example in accordance with regulations, heat up 100 ℃, remained on 30 minutes, and added all the other bacterial amylases of 60% again, liquefied 3-5 minute down at about 93 ℃, with the Iod R redness is the sign that finishes that liquefies, after liquefaction finishes, it was boiled 15 minutes, to reach the purpose of sterilization.
Two, the Mashing process of well-done caulis bambusae in taenian
The caulis bambusae in taenian mash is cooled to saccharification temperature (preceding cooling) → caulis bambusae in taenian wine with dregs and saccharification (saccharifying) is closed evenly → carried out to the saccharifying agent temperature under specified temperature.After saccharification finishes, saccharification caulis bambusae in taenian wine with dregs is cooled to leavening temperature (postcooling) → with the caulis bambusae in taenian converted mash with being pumped to fermentation plant or distiller's yeast workshop.
For caulis bambusae in taenian wine with dregs and the saccharifying agent that makes boiling can mix, and help the caulis bambusae in taenian wine with dregs to cool off, turbine type, propeller stirrer are housed in the brew kettle, its rotating speed is 50-120 rev/min, revolving fast direction must be opposite with the flow direction of coiled pipe internal cooling water, water coolant is introduced the top by the below and is discharged, and the coiled pipe cooling area is according to 1m
3The useful volume of brew kettle needs 3m
3About calculate the about 1m of water coolant (water temperature 15-20 ℃) consumption
3The caulis bambusae in taenian converted mash needs 4m
3Water coolant.
The Production Flow Chart and the technological process of saccharification at intermittence
Production Flow Chart: add an amount of cold water and go into behind brew kettle → the be blown into boiling caulis bambusae in taenian mash and begin to stir → supply cold water simultaneously to specified amount → begin to cool down (preceding cooling) → add saccharifying agent → insulation saccharification → be cooled to leavening temperature (postcooling) → pumping fermentation plant.
Technological process: add water and blow wine with dregs, in the saccharification at intermittence is produced, generally before the boiling wine with dregs is blown into brew kettle, should earlier brew kettle be cleaned, add the some of the regulation water yield then.The purpose that adds water, the one, for the quantity of the water content in the boiling caulis bambusae in taenian wine with dregs only is the part of karusen water content, adds cold water and make its caulis bambusae in taenian mash concentration reach the requirement of fermentation caulis bambusae in taenian mash concentration.The 2nd, adding cold water helps boiling caulis bambusae in taenian mash and cools to saccharification temperature.
The quantity that adds cold water in the brew kettle, definite according to the height of the ethanol content in the ripe caulis bambusae in taenian mash fermentation by calculating.
Stir cooling, blow the caulis bambusae in taenian mash and finish, supply the water yield after, should be immediately with the water coolant cooling of lowering the temperature, constantly stir simultaneously, lower the temperature quickening, when near saccharification temperature, close water coolant, approximately need 20 fens clock times.
Add saccharifying agent, when treating that the caulis bambusae in taenian mash is cooled to 60-61 ℃ (summer) or 61-62 ℃ (winter), add saccharifying agent.Saccharifying agent will suit, and generally determines add-on according to the quality of song.(liquid koji is generally the 6-10% of raw material.Solid koji is generally the 2%-4% of raw material, solid koji generally should make bent breast earlier, the benefit that makes bent breast is in advance enzyme to be leached and to obtain activation from song, help the effect of substrates such as starch, fast reaction speed, shorten saccharification time, help preventing causing pipeline obstruction) because of emulsive solid koji not.
The insulation saccharification, add saccharifying agent after, according to circumstances with sulfuric acid or hydrochloric acid, the pH value of caulis bambusae in taenian mash is transferred to 4.0-4.6, through stirring, make saccharifying agent and caulis bambusae in taenian wine with dregs thorough mixing even, saccharification is about 30 minutes under 58-60 ℃ of temperature.In order to save stirring power, can be interrupted stirring.
Postcooling, saccharification after saccharification caulis bambusae in taenian mash should meet the requirements substantially on inspection, is used water coolant after finishing again, saccharification caulis bambusae in taenian wine with dregs is chilled to leavening temperature 27-29 ℃ (multiple season) or 29-31 ℃ (winter), again with being pumped into distiller's yeast jar or fermentor tank.The postcooling time is longer, needs 60-100 minute.
Whole saccharifying comprises preceding cooling, saccharification, and postcooling and pumping approximately need 3 hours, and brew kettle whenever can have enough to meet the need 6-7 time round the clock, and China often adopts this method saccharification.
Quality standard: not assorted bacterium of outward appearance concentration (15-19) ° Bx, reducing sugar 6-9%, total reducing sugar 13-17%, acidity 2-4 degree, conversion coefficient 40-55%, microscopy or seldom assorted bacterium.
Three, the zymotechnique of caulis bambusae in taenian mellow solution of saccharification
Equipment:
Fermentor tank adopts the thick steel plate of 6mm-15mm to make more, also has to adopt reinforced concrete to build.The form of fermentor tank is divided into open, three kinds of semi-hermetic type and closeds.Wherein best with the closed fermentation, not only carbonic acid gas can be reclaimed, but also alcohol volatilization loss can be significantly reduced.Extraneous air can not enter thereby reduce living contaminants, and zymamsis can be carried out under the state of being sick of, and these help the alcohol generation, and quality economic benefit has also improved.
Fermentor tank is generally cylindrical, and the can body diameter is 1: 1.1 with the ratio of height, and the lid and the end are conical or dish-shaped.Jar is provided with feed-pipe, drainage conduit, carbonic acid gas vent pipe, vapour pipe, stopple coupon, affiliated facilities such as hand-hole and temperature measuring equipment.
The refrigerating unit of fermentor tank.Middle-size and small-size fermentor tank top arrangement trickle pancake coil or the water coolant distribution troughs that adopt at jar carry out surface cool more; Large fermentation tank is then established cooling coil and is cooled off in jar.These two kinds of types of cooling all can adopt simultaneously, especially in the weather hot area, more need to add cooling infrastructure.Be generally 1m
2Bamboo mushroom mash should need 0.3-0.4
2Cooling area.The washing of fermentor tank: in jar hydraulic jeting device is set, washs the volume of fermentor tank automatically: must comprehensively cooperate with sacchariferous equipment and fermentation equipment, distillatory equipment, digesting apparatus etc.The small-sized fermentation equipment 20-40m of factory
3, the medium-sized 50-80m of factory
3, the large-scale 100-400m of factory
3
1, the schedule of operation of batch fermentation method is
The distiller's yeast of fermentor tank washing and sterilizing → adding specified amount → input saccharification caulis bambusae in taenian wine with dregs → fermentation and management thereof (regularly measure temperature, acidity, pol, wine degree and microscopy, and cool off, operation such as froth breaking) → sophisticated fermentation caulis bambusae in taenian mash is sent to distillation → slack tank clean page bacterium and prepare a subjob.
2, the scheme of batch fermentation mainly contains:
(1) once fills it up with method,, insert 10% distiller's yeast of caulis bambusae in taenian converted mash amount, after mixing, send in the fermentor tank 27-30 ℃ of caulis bambusae in taenian mellow solution of saccharification cooling.Then fermented under 32-40 ℃ temperature 40-50 hour, this method is suitable for brew kettle and fermentor tank factory about equally.
(2) gradation additive process is suitable for the brew kettle capacity less than fermentor tank, generally can divide and fill it up with for 2-4 time.Determine to add number of times according to the brew kettle and the ratio of the volumetric quantity of fermentor tank.To be equivalent to the distiller's yeast input fermentor tank of whole converted mash amount 6-8%, squeeze into an inferior converted mash immediately, after a period of time, add the second mashing wine with dregs; Again after a period of time, add converted mash for the third time, till the capacity 90% that is added to fermentor tank, under 32-34 ℃, ferment then, fermented total time 40-50 hour.
Add the normally 2-4 hour timed interval per twice, each fermentor tank is filled it up with the time and was advisable with 6-8 hour, the longest must not be above 10 hours.Following jar is too fast, and yeast has little time propagation, and the primary fermentation time will prolong, and it is unable to ferment, easy pollution microbes, and following jar of time lag is oversize, and the then last converted mash that adds often has little time to be caused the residual sugar rising by thoroughly saccharification and fermentation, and the yield of liquor descends.
(3) continuous additive process is suitable for continuously cooking, and the factory of continuous conversion adds a certain amount of distiller's yeast earlier in fermentor tank during production, determine continuous interpolation speed by throughput then.Successive is sent into converted mash in the fermentor tank, through 6-8 hour fermentor tank is filled it up with and ferments.
(4) partition type fermentation method, the main points of this method are when first fermentor tank is in vigorous main fermentation stage, and the karusen of therefrom extracting 1/3-1/2 out injects second fermentor tank as distiller's yeast.Fill it up with converted mash simultaneously for two jars then.First jar finishes in fermentation and to send to distillation.And when second jar entered Primary Fermentation, the karusen that is partitioned into 1/3-1/2 was again sent into the 3rd jar, with converted mash second and third jar was filled it up with simultaneously, according to said method took turns down in due order, carried out the partition type fermentation.The advantage of this method is because the mash amount that is divided into next jar used as distiller's yeast is very big, thereby rises and send out soon, and the primary fermentation phase is short, the work that can save a large amount of preparation distiller's yeasts, but note strengthening the workshop hygiene management work.Otherwise in cutting procedure,, the stuck fermentation operation can not be continued, and poor effect easily by living contaminants.
In the scheme of other batch fermentations, by living contaminants, also use this method as distiller's yeast, in the vigorous Primary Fermentation wine with dregs that ferments, cut apart a part of to use for distiller's yeast in advance.Fermentation caulis bambusae in taenian mash ripeness standard:
Microscopy: the yeast form is normal, assorted bacterium seldom, 0.5 ° of outward appearance concentration is below the Bx, total sugar content is below 1%, reducing sugar contains below 0.3%, alcohol contains 8-10%, total acid/g (100ml)
-1Increase acid below 1, volatile acid/g (100ml)
-10.3 below.
Four, the distillation of fermenting-ripening caulis bambusae in taenian mash
Why still-process can be separated the alcohol that contains in the ripe wine with dregs, and obtain the alcohol of high density, its fundamental cause is the volatility difference of various materials contained in the ripe wine with dregs, ripe wine with dregs is heated to boiling, alcohol in the steam and other volatile impunties content than high in the mash, by condensation, can get the crude alcohol of higher concentration, if go out impurity through fractionation by distillation again, can get quite high alcohol.
Therefore main chemical composition is alcohol and water in the caulis bambusae in taenian mash of fermenting-ripening, and we regard sophisticated caulis bambusae in taenian ferment liquid as the binary distillation of the alcohol and the aqueous solution.When the boiling, steam is different with the ethanol content of water according to alcohol under the normal pressure and water.Its boiling point is also different.
The caulis bambusae in taenian mash of fermenting-ripening adopts liquid phase to cross the double-tower type distillation of tower
Ripe caulis bambusae in taenian mash is gone into from the jacking of topping still after rectifying tower preheater (or topping still preheater) preheating, feeds open steam at the bottom of the tower and distills ripe caulis bambusae in taenian mash, is boiled, and vaporized alcohol successively rises concentrated, and wine vapour enters water cooler by cat head.A phlegma part passes back into the topping still top, and some enters from the rectifying tower column plate.Still uncooled, as aldehyde wine, do not drain from row's aldehyde pipe by the condensing body after condenser condenses for impure more wine vapour, and vinasse are discharged at the bottom of by tower.After crude alcohol entered rectifying tower, by the steam heating that rises in the tower, vaporized alcohol rose, and concentrates gradually.The wine vapour of cat head evaporation passes back into rectifying tower top after condenser condenses, can get rid of aldehyde wine at condenser simultaneously, and the lower boiling aldehydo-ester impurity that is not condensed is drained from row's aldehyde pipe.Extract alcohol from cat head 3-6 layer column plate liquid phase and be cooled to room temperature through water cooler, as the finished product bamboo shaving wine, water is discharged at the bottom of by tower.
Gas phase is extracted potato spirit from the following column plate of charging layer, and flow into the potato spirit separator to separate alcohol oily through water cooler cooling back.The finished product bamboo shaving wine becomes commodity through ageing, after blending, sterilize, packing.
In the boiling raw material, in the caulis bambusae in taenian raw material, add a spot of wheat bran or materials such as grain or tangerine bar, can obtain aromatic good to eat wine as stated above in the same old way.
Claims (1)
1, a kind of caulis bambusae in taenian is brewageed the method for bamboo shaving wine, it is characterized in that:
At first the caulis bambusae in taenian raw material is soaked in water and caulis bambusae in taenian is soaked into to water content reach 60-70%, the caulis bambusae in taenian that will soak into then adds in the steam cooker, and be 1 by the weight ratio of caulis bambusae in taenian raw material and water: 3.1-3.6 adds water and goes into steam cooker under the pressure of about 300/kPa boiling 2-3 hour, or by every gram caulis bambusae in taenian raw material adding amylase 10-15u, stir, adding liming adjustment pH value is 6.9-7.1, feeding pressurized air immediately stirs, and logical steam is warmed up to 88-93 ℃, keep liquefaction 50-60 minute, continue to be warmed up to 115-130 ℃, kept 20-40 minute, form the caulis bambusae in taenian mash after boiling finishes;
Add saccharifying agent when cooling the caulis bambusae in taenian mash to 61-62 ℃ of 60-61 ℃ of summer or winter, the saccharifying agent add-on is for adding the 6-10% of caulis bambusae in taenian raw material or the 2%-4% that solid koji adds the caulis bambusae in taenian raw material by weight liquid koji, with sulfuric acid or hydrochloric acid, the pH value of caulis bambusae in taenian mash is transferred to 4.0-4.6, through stirring, make saccharifying agent and caulis bambusae in taenian mash thorough mixing even, under 58-60 ℃ of temperature saccharification 25-50 minute;
After saccharification finishes, saccharification caulis bambusae in taenian mash is cooled to will to cultivate after 28-35 ℃ sophisticated distiller's yeast is inoculated in the saccharification caulis bambusae in taenian mash, and formed sophisticated fermentation caulis bambusae in taenian mash at 28-35 ℃ of bottom fermentation 40-72 hour by the 6-10% of caulis bambusae in taenian mash weight;
Sophisticated fermentation caulis bambusae in taenian mash just can be separated the alcohol that contains in the ripe caulis bambusae in taenian mash through distillation, obtained the bamboo shaving wine of high density.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100455650C (en) * | 2005-12-05 | 2009-01-28 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| CN107338162A (en) * | 2017-09-05 | 2017-11-10 | 山东省阳信县蔺公酒业有限公司 | A kind of Jujun grasses wine-making technology |
| CN109749910A (en) * | 2019-03-15 | 2019-05-14 | 安徽荀氏生物科技股份有限公司 | A kind of efficient bamboo perfume (or spice) eats liquid wine making process |
-
2004
- 2004-11-03 CN CN 200410040950 patent/CN1635076A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100455650C (en) * | 2005-12-05 | 2009-01-28 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| CN107338162A (en) * | 2017-09-05 | 2017-11-10 | 山东省阳信县蔺公酒业有限公司 | A kind of Jujun grasses wine-making technology |
| CN107338162B (en) * | 2017-09-05 | 2021-01-29 | 山东省阳信县蔺公酒业有限公司 | Jujun grass wine brewing process |
| CN109749910A (en) * | 2019-03-15 | 2019-05-14 | 安徽荀氏生物科技股份有限公司 | A kind of efficient bamboo perfume (or spice) eats liquid wine making process |
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