Preparation method of bamboo shoot wine

A production method and technology of bamboo shoots, which are applied in the field of food processing, can solve the problems of perishable deterioration, inconvenient transportation, loss, etc., and achieve the effects of coordinating various tastes of wine, speeding up processing efficiency, and reducing waste

Inactive Publication Date: 2018-01-09
彭洪建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing bamboo shoot processing needs to be shelled-peeled-cleaned and then further processed into dried bamboo shoots, sour bamboo shoots, canned food, snack food, etc. Due to the inconvenience of transportation, it is a small-scale manual and complicated operation, which is perishable and deteriorates causing losses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Put 80Kg of newly harvested bamboo shoots into a pulverizer near the bamboo shoot harvesting place, and then process the bamboo shoots at 121°C for 80 minutes to obtain bamboo shoot pulp, which is packaged and transported to the brewery processing plant; mix 20Kg of sorghum, 15Kg of glutinous rice and 2Kg of wolfberry with the bamboo shoot pulp Homogenize, and process at 121°C for 30 minutes to obtain a mixed pulp; add cellulase and sweet-scented osmanthus to the mixed pulp, the amount of cellulase is to add 300u cellulase per kilogram of mixed pulp, add 20g osmanthus fragrans per kilogram of mixed pulp, Treat at 45°C for 30 minutes; cool to 35°C, add Saccharomyces cerevisiae equivalent to 0.5wt% of the total weight of the mixed pulp, put in an altar, seal, keep warm at 30°C, and ferment naturally for 10 days; distill the fermented liquor to obtain bamboo shoot wine . The obtained bamboo shoot wine has the fragrance of bamboo leaves and sweet-scented osmanthus. It is co...

Embodiment 2

[0040] Put 60Kg of newly harvested bamboo shoots into a pulverizer near the bamboo shoot harvesting place, and then process the bamboo shoots at 123°C for 60 minutes to obtain bamboo shoot pulp, which is packaged and transported to the brewery; mix 25Kg of sorghum, 15Kg of glutinous rice and 2Kg of wolfberry with the bamboo shoot pulp Homogenize, 105 ℃ of processing 50min, obtain mixed pulp; Add cellulase and sweet-scented osmanthus to the mixed pulp, the addition amount of cellulase is to add 400u cellulase per kilogram of mixed pulp, add 30g sweet-scented osmanthus per kilogram of mixed pulp, Treat at 50°C for 20 minutes; cool to 35°C, add Saccharomyces cerevisiae equivalent to 0.5wt% of the total weight of the mixed pulp, put in an altar, seal, keep warm at 30°C, and ferment naturally for 10 days; distill the fermented liquor to obtain bamboo shoot wine . The obtained bamboo shoot wine has the fragrance of bamboo leaves and sweet-scented osmanthus. It is colorless, clear an...

Embodiment 3

[0042] Put 80Kg of newly harvested bamboo shoots into a pulverizer near the bamboo shoots harvesting place, and then process the bamboo shoots at 123°C for 60 minutes to obtain bamboo shoot pulp, which is packaged and transported to the wine processing factory; 30Kg of sorghum, 20Kg of glutinous rice and 1Kg of wolfberry are mixed with the bamboo shoot pulp Homogenize, 105 ℃ of processing 50min, obtain mixed pulp; Add cellulase and sweet-scented osmanthus to the mixed pulp, the addition amount of cellulase is to add 400u cellulase per kilogram of mixed pulp, add 10g sweet-scented osmanthus per kilogram of mixed pulp, Treat at 50°C for 20 minutes; cool to 35°C, add Saccharomyces cerevisiae equivalent to 0.8wt% of the total weight of the mixed pulp, put in an altar, seal, keep warm at 35°C, and ferment naturally for 8 days; distill the fermented liquor to obtain bamboo shoot wine . The obtained bamboo shoot wine has the fragrance of bamboo leaves and sweet-scented osmanthus. It ...

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PUM

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Abstract

The invention relates to a preparation method of bamboo shoot wine, and belongs to the technical field of food processing. The preparation method comprises following steps: A, newly harvested bamboo shoot is delivered into a pulverizer for crushing; B, crushed bamboo shoot is subjected to treatment for 60 to 120min at 121 to 135 DEG C so as to obtain bamboo shoot pulp; C, sorghum, glutinous rice,Chinese wolfberry, and the bamboo shoot pulp are mixed, and an obtained mixture is subjected to treatment for 30 to 60min at 105 to 125 DEG C so as to obtain a mixed slurry; D, cellulase and sweet osmanthus flower are added into the mixed slurry, an obtained mixed material is subjected to treatment for 20 to 30min at 45 to 55 DEG C; E, the mixed material is cooled to 25 to 35 DEG C, saccharomycescerevisiae is added, an obtained product is sealed in a jar, the temperature is maintained to be 28 to 35 DEG C, and natural fermentation is carried out for 8 to 12 days, wherein the adding amount ofsaccharomyces cerevisiae accounts for 0.4 to 1wt% of the total weight amount of the mixed slurry; and F, wine obtained via fermentation is subjected to distillation so as to obtain the bamboo shoot wine. According to the preparation method, husking and peeling of bamboo shoot are not necessary, the preparation method is simple, bamboo shoot processing efficiency is increased, and bamboo shoot freshness is ensured.

Description

technical field [0001] The invention relates to a preparation method of bamboo shoot wine, which belongs to the technical field of food processing. Background technique [0002] Bamboo shoots are rich in nutrients, rich in protein, amino acid, fat, carbohydrates, calcium, phosphorus, iron, carotene, vitamins and various physiologically active substances including sterols, flavonoids, phenols, etc. Moisten the intestines, clear away heat and resolve phlegm, quench thirst and relieve restlessness, clear away heat and replenish qi, benefit the spleen and stomach, diuresis and laxative, detoxify and relieve rashes, nourish the liver and improve eyesight, etc. [0003] Shunan Bamboo Sea is rich in bamboo shoots, and the harvest period is concentrated in the high temperature season from May to October. The newly harvested bamboo shoots are perishable, and the maturity and processing of bamboo shoots must be raced against time. The existing bamboo shoot processing needs to be shel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 彭洪建
Owner 彭洪建
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