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
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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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