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Method for preparing Fen-flavor bamboo liquor through proportioning and mixing three bamboos

A process method and a fragrant technology, applied in the field of winemaking technology

Inactive Publication Date: 2016-02-03
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

At present, the traditional fragrance-flavor winemaking technology still uses rice husk as an auxiliary material, and the bamboo wine fermented with sorghum as a raw material has pesticide residues in the rice husk, which limits the improvement of the quality of liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Bamboo material equipment: the proportion of three kinds of bamboo is 30% of Nanzhu, 35% of Xifeng bamboo, and 35% of Mianzhu, which are mixed and powdered for later use;

[0027] 2. Sorghum equipment: Weigh 600kg of sorghum and soak for 8-10 hours;

[0028] 3. Braised grains, steamed, and spread to dry the next koji

[0029] Put the soaked sorghum into a steamer and steam for 15 minutes, then stew the grains for 8 minutes, and then steam again for 1 hour, take out the steamer and let it dry to dry 0.3% of Qingxiang koji;

[0030] 4. Put into the box for saccharification and culture

[0031] Mix the grains that have been dried with koji medicine evenly and transfer them to the saccharification box for cultivating bacteria. After entering the box, the surface is flattened and added with mixed bamboo materials to spread a layer, and then a layer of mixed grains is added on top of the bamboo materials, and then sacks, Cover with cotton wool to keep warm, let the natur...

Embodiment 2

[0037] 1. Bamboo material equipment: the proportion of three kinds of bamboo is 30% of Nanzhu, 35% of Xifeng bamboo, and 35% of Mianzhu, which are mixed and powdered for later use;

[0038] 2. Grain equipment: Weigh 600kg of corn and soak for 10 hours;

[0039] 3. Braised grains, steamed, and spread to dry the next koji

[0040] Transfer the soaked grains into a steamer and steam for 25 minutes, then stew the grains for 10 minutes, then steam again for 1 hour, take out the steamer and let it dry to dry 0.5% of the fragrant koji;

[0041] 4. Put into the box for saccharification and culture

[0042] Mix the grains that have been dried with koji medicine evenly and transfer them to the saccharification box for cultivating bacteria. After entering the box, the surface is flattened and added with mixed bamboo materials to spread a layer, and then a layer of mixed grains is added on top of the bamboo materials, and then sacks, Cover with cotton wool to keep warm, let the natural ...

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Abstract

The invention relates to a method for preparing a Fen-flavor bamboo liquor through proportioning and mixing three bamboos. The method comprises the following steps: crushing different proportions of fresh bamboos to form particles, mixing, and carrying out solid fermentation distillation on the obtained mixture and a raw material grains to prepare the Fen-flavor bamboo liquor. The bamboos is adopted as one of raw materials to participate in fermentation brewing of the bamboo liquor, so nutrients of the bamboos are fully used, and the prepared bamboo liquor has faint scent, is mellow and sweet, has clear and bright color, and has the substantial human body heat clearing and detoxifying, muscle and bone strengthening, cough relieving, insomnia preventing and hypertension preventing effects; and the liquor also has the advantages of bamboo scent, pure grain scent, and soft-sweet-refreshing mouthfeel, and is rich in amino acids, flavones and trace elements.

Description

technical field [0001] The invention relates to a brewing process, in particular to a method for preparing bamboo wine by solid-state fermentation using bamboo as a raw material. Background technique [0002] Since the invention of "grain solid-state fermentation" for wine making, chaff has played the role of fluff in the process of wine distillation. In the existing fermentation preparation process, chaff is also used as auxiliary material, and chaff is only used as fluff in the ingredients. It plays the role of loosening grain grains and distiller's grains to prevent grain grains and distiller's grains from being too sticky. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 朱天虎
Owner 四川活之酿酿酒公社有限公司
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