Method for making fresh-bamboo wine by fresh bamboo

A fresh bamboo and distiller's technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of difficult mass industrial production, waste of fresh bamboo essence, cumbersome production process, etc., and achieve the effects of reducing pollution, reducing process and reducing cost

Inactive Publication Date: 2006-08-09
罗福国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, a large amount of fresh bamboo is used for papermaking, which obviously wastes the essence of fresh bamboo and picks up the residue
CN1274746 discloses a "preparation method of raw bamboo pure wine and raw bamboo pure wine prepared by the method", which is to inject alcoholic beverages into the bamboo joints of growing bamboo, so that the alcoholic beverages While the bamboo grows, it is stored in its bamboo joints, and the bamboo that has been injected with alcoholic beverages continues to grow, and the pure wine of raw bamboo is collected; CN1056527 discloses a "brewing of fresh bamboo juice wine" "method", is to select tender bamboo, fresh bamboo juice obtained after mechanical pressing and filtering, together with other raw materials, according to specific process routes and conditions, brewed into fresh bamboo juice wine; etc.; the prior art only uses fresh bamboo juice A small part of bamboo is utilized, but most of the beneficial components in fresh bamboo are not utilized, and there are certain choices for the variety and size of fresh bamboo, the production process is cumbersome, it is difficult to mass industrialized production, and the practicability is poor

Method used

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  • Method for making fresh-bamboo wine by fresh bamboo

Examples

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Embodiment 1

[0038] A method for brewing fresh bamboo wine from fresh bamboo mainly comprises the following steps:

[0039] (1) Cleaning and crushing of fresh bamboo: select fresh bamboo of 1-2 years, wash it, and crush it into velvet;

[0040] (2) Batching: get each raw material to mix by the weight percent ratio of 90% of fresh bamboo that is crushed into velvet shape, grain (bran, corn, sorghum, glutinous rice or / and rice) 10%, then press mixed material: water is Water is taken in a weight ratio of 1:2.5, and mixed evenly to prepare a mixture;

[0041] (3) Cooking with bacterial amylase: heat the mixture to a temperature of 50-60°C, then add bacterial amylase at a rate of 10-15μ per gram of mixture, stir evenly, add lime water to adjust the pH to 6.9-7.1, add compressed air to stir, add steam to raise the temperature to 88-93°C, keep for 50-60 minutes, stop feeding compressed air, continue to heat up to 115-130°C, keep for 20-30 minutes, and obtain fresh bamboo mash;

[0042](4) Sacc...

Embodiment 2

[0089] A method for brewing fresh bamboo wine from fresh bamboo mainly comprises the following steps:

[0090] (1) Cleaning and crushing of fresh bamboo: select fresh bamboo of 1-2 years, wash it, and crush it into velvet;

[0091] (2) Batching: get each raw material and mix by the weight percentage ratio of 85% of fresh bamboo crushed into velvet shape, grain (bran, corn, sorghum, glutinous rice or / and rice) 15%, then press mixed material: water is Take water in a weight ratio of 1:3 (the temperature of water is 80-90°C), and mix it evenly to make a mixture:

[0092] (3) pressure cooking: the mixture is dropped into the cooking tank, feed steam, cook under the pressure of 310-450kPa for 30-40 minutes, and make fresh bamboo mash;

[0093] (4) Saccharification: cool the fresh bamboo mash to 60-61°C in summer or 61-62°C in winter, add saccharification agent liquid koji or solid koji, the amount of liquid koji is 6-10% of the weight of fresh bamboo mash, and the amount of solid ...

Embodiment 3

[0143] A method for brewing fresh bamboo wine from fresh bamboo mainly comprises the following steps:

[0144] (1) Cleaning and crushing of fresh bamboo: select fresh bamboo of 1-2 years, wash it, and crush it into velvet;

[0145] (2) batching: get each raw material and mix by the weight percent ratio of 88% of fresh bamboo that is crushed into velvet shape, grain (bran, corn, sorghum, glutinous rice or / and rice) 12%, then press mixed material: water is 1: Take water in a weight ratio of 0.5-3, and mix evenly to prepare a mixture;

[0146] (3) Add bacterial amylase intermittent cooking: heat the mixture to a temperature of 50-60°C, add bacterial amylase at a ratio of 10-15μ per gram of mixture, add lime water (also sodium carbonate or sodium bicarbonate, etc.) to adjust the pH to 6.9-7.1, under stirring, first add bacterial amylase with a total amount of 40% bacterial amylase, heat up to 88-100°C and keep for 20-30 minutes, then add the remaining 60% bacterial starch Enzyme...

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Abstract

This invention relates to a method for brewing fresh bamboo wine characterizing in including the following steps: cleaning and crushing fresh bamboo to villiform, taking the raw material in the proportion: fresh bamboo: 70-100%, food supplies: 0-30% then adding water in the weight proportion to material:1:0.5-3, adding bacilli amylase to braize and steam, adding sacchariferous agent to be sacchariferized for 20-30minutes under 58-62deg.C then adding seeding yeast to be fermented to prepare a health-care fresh bamboo wine.

Description

technical field [0001] The invention relates to a method for producing alcoholic beverages, in particular to a method for brewing bamboo-leaved wine from fresh bamboo. Background technique [0002] As we all know, fresh bamboo is rich in a variety of amino acids, vitamins, trace elements and medicinal substances that are beneficial to human health. Fresh bamboo does not contain pesticide residues and is a pure natural green plant. Fresh bamboo wine. In the prior art, a large amount of fresh bamboo is used for papermaking, which obviously wastes the essence of fresh bamboo and picks up the residue. CN1274746 discloses a "preparation method of raw bamboo pure wine and raw bamboo pure wine prepared by the method", which is to inject alcoholic beverages into the bamboo joints of growing bamboo, so that the alcoholic beverages While the bamboo grows, it is stored in its bamboo joints, and the bamboo that has been injected with alcoholic beverages continues to grow, and the pure...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 罗福国林龙惠
Owner 罗福国
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