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Method of making liquor by virtue of solid fermentation with bamboos as fluff

A solid-state fermentation and fluffy technology, which is applied in the field of brewing technology, can solve the problems of large influence on wine body, easy mildew, and musty smell affecting wine body, etc., and achieve great economic and social benefits, and are conducive to fermentation and distillation.

Active Publication Date: 2015-05-27
四川活之酿酿酒公社有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the brewing process, the chaff not only does not have any trace elements and amino acids beneficial to the human body to enter the wine body, but its raw furfural smell and possible residual traces of pesticides have a great impact on the wine body; and the chaff is extremely harmful during long-term storage. It is prone to mildew, and even if it is steamed before brewing, there will still be a musty smell that will affect the body of the wine

Method used

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  • Method of making liquor by virtue of solid fermentation with bamboos as fluff
  • Method of making liquor by virtue of solid fermentation with bamboos as fluff
  • Method of making liquor by virtue of solid fermentation with bamboos as fluff

Examples

Experimental program
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Effect test

Embodiment 1

[0049] Embodiment 1 prepares bamboo fragrance type bamboo wine

[0050] Washing the bamboo whips, bamboo stems and bamboo branches according to the weight ratio of 4:3:3 as an alternative material, then crushing the bamboo whips and bamboo stems into a particle size of 8-10 mm, and crushing the bamboo branches into a particle size of 5-8 cm, Then steam together for 25 minutes, and set aside to cool.

[0051] Preparation of rhizopus koji: mix the bran and water evenly according to the mass ratio of 1:0.8, and then steam the material under normal pressure for 2 hours, then cool down to 35°C, inoculate the pure rhizopus strain with a mass fraction of 0.4%, mix well and inoculate at 35°C Under stack culture for 36h, obtain Rhizopus koji.

[0052] Take sorghum, steamed bamboo product granules and mixed grains according to the mass ratio of 30:10:60, soak the sorghum for 3 hours, remove the water and steam for 30 minutes, add an appropriate amount of warm water at about 85°C for 8 ...

Embodiment 2

[0057] Embodiment 2 prepares Xifengzhu Qingxiang type bamboo wine

[0058] Wash the Xifeng bamboo bamboo whip, bamboo pole, bamboo branch and bamboo leaf according to the weight ratio of 5:2:2:1, then crush the bamboo whip and bamboo pole into a particle size of 8-10mm, and crush the bamboo branch into granules The diameter is 5-8 cm, and the bamboo leaves are crushed into a particle size of 3-5 mm, then steamed together for 30 minutes, and cooled for later use.

[0059] Preparation of Rhizopus koji: Mix the bran and water evenly according to the mass ratio of 1:0.9, and then steam the material under normal pressure for 2 hours, then cool down to 38°C, inoculate the pure Rhizopus strain with a mass fraction of 0.4%, mix well and inoculate at 30°C Under stack culture for 36h, obtain Rhizopus koji.

[0060] Take sorghum, steamed bamboo product granules and mixed grains according to the mass ratio of 35:10:55, soak the sorghum for 4 hours, remove the water and steam for 30 minut...

Embodiment 3

[0065] Embodiment 3 prepares Xifengzhu Luzhou-flavored bamboo wine

[0066] Wash the Xifeng bamboo bamboo whip, bamboo stem and bamboo branch according to the weight ratio of 5:3:2, then crush the bamboo whip and bamboo stem into a particle size of 8-10 mm, and crush the bamboo branch into a particle size of 5-8 cm , then steam together for 15 minutes, and set aside to cool.

[0067] Crush wheat, peas and glutinous rice with a mass ratio of 90:5:5 until 75% of the mass fraction can pass through a 20-mesh sieve, add water with a mass fraction of 30%, fully mix it, put it into a box and step on the koji, and prepare it into a 33cm×20cm×5cm Then stack the bent pieces in the culture room, the distance between the bent pieces is 4cm, and the stacking density is 30 pieces / m 3 Fill the gap between the koji and the four walls of the culture room with many years of old straw, cover the koji with a straw mat, and cover the straw mat with 25cm thick straw, and then sprinkle an appropria...

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Abstract

The invention discloses a method of making liquor by virtue of solid fermentation with bamboos as fluff. The method comprises the following steps: crushing clean bamboo products into particles with the particle size of 3-10mm, then steaming the particles of the bamboo products for 10-30 minutes, cooling, mixing the particles serving as the fluff, grains and vinasse, and carrying out solid fermentation to brew Fen-flavor bamboo wines, strong-flavor bamboo wines or soy sauce flavor bamboo wines, wherein the bamboo products are one or more of bamboo stems, bamboo leaves, bamboo branches and bamboo rhizome; and after crushing, the particle sizes of the bamboo rhizome and the bamboo stem are 8-10mm, the particle size of the bamboo branch is 5-8mm, and the particle size of the bamboo leaf is 3-5mm. According to the method disclosed by the invention, the bamboo products and the grains are used for brewing according to a certain ratio, so that the grains can be saved by 10-15 percent under the condition of the same yield of liquor; as different parts of the bamboos in different particle sizes are mixed as the fluff for brewing, the traditional hulls can be completely replaced; meanwhile, as the bamboos and the grains form a particle size gradient, fermentation and distillation of the grains are facilitated.

Description

technical field [0001] Embodiments of the present invention relate to a winemaking process, and more specifically, embodiments of the present invention relate to a method for solid-state fermentation of wine using bamboo as fluff. Background technique [0002] The fermentation process of the traditional fen-flavor wine is to select a mixture of red sorghum, corn, wheat, rice and dried potatoes, and the auxiliary materials are discarded distiller's grains, chaff and water. The raw materials are mixed with discarded distiller's grains, chaff and water in a certain proportion, and the raw materials are fully mixed, and the materials are stuffed for more than 30 minutes, and then steamed in a retort. After the steamed mixture is cooled, add fermented bran koji, mix evenly, put it into the box and raise the temperature to about 45°C and keep it for 24 hours, then transfer it to an altar and pond to ferment for 7-28 days, take it out and distill it to get the Fen-flavor liquor. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 朱天虎朱洪德罗易潘超郭剑锋皇毅高智黄连生
Owner 四川活之酿酿酒公社有限公司
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