Brewing method of moso bamboo shoot wine

A technology of moso bamboo shoots and bamboo shoots, which is applied in the field of brewing moso bamboo shoot wine, can solve problems such as waste, and achieve the effects of reducing waste, no suspended matter, and mellow wine

Active Publication Date: 2013-11-27
HUNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When processing bamboo shoots, generally 1 / 6-1 / 3 of bamboo shoots have to be discarded; the fibers of larger bamboo shoots are more, and some even account for 1 / 2 of the bamboo shoots. Throw it away, causing a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This embodiment includes the following steps:

[0031] (1) Prepare materials and remove shells;

[0032] Prepare fresh moso bamboo leaves and fresh moso bamboo shoots, and remove the shell and damaged parts of the fresh moso bamboo shoots;

[0033] (2) Cleaning: Clean the fresh bamboo leaves and the fresh bamboo shoots after peeling;

[0034] (3) Crushing: crush the cleaned fresh bamboo shoots and fresh bamboo leaves;

[0035] (4) Ingredients: Mix 1 part of rice, 0.5 part of corn grits, 1.5 parts of glutinous rice, 0.2 part of wheat, 0.2 part of sorghum, and 0.2 part of buckwheat, soak in water for 8 hours, filter, and combine the freshly processed in step (3) 0.2 parts of Phyllostachys pubescens leaves and 6 parts of fresh Phyllostachys pubescens shoots are mixed evenly with rice, corn grits, glutinous rice, wheat, sorghum, and buckwheat soaked for 8 hours, and water is added. The weight ratio of the total weight of the formulated substances to the added water is 1:1 ,well mix...

Embodiment 2

[0044] This embodiment includes the following steps:

[0045] (1) Prepare materials and remove shells;

[0046] Prepare fresh moso bamboo leaves and whole fresh moso bamboo shoots, without removing the parts of the moso bamboo shoots with severe fibrosis;

[0047] (2) Cleaning: Clean the fresh bamboo leaves and the fresh bamboo shoots after peeling;

[0048] (3) Crushing: crush the cleaned fresh bamboo shoots and fresh bamboo leaves;

[0049] (4) Ingredients: Mix 1.5 parts of rice, 0.8 parts of corn grits, 1 part of glutinous rice, 0.3 parts of wheat, 0.3 parts of sorghum, and 0.5 parts of buckwheat, soak in water for 10 hours, filter, and set aside; crush in step (3) 0.4 parts of processed fresh bamboo leaves and 5 parts of fresh bamboo shoots are mixed evenly with rice, corn grits, glutinous rice, wheat, sorghum, and buckwheat soaked for 10 hours, and water is added. The weight ratio of the total weight of the formulated substances to the added water is 1:2; mix well;

[0050] (5) Co...

Embodiment 3

[0058] This embodiment includes the following steps:

[0059] (1) Prepare materials and remove shells;

[0060] Prepare fresh moso bamboo leaves and fresh moso bamboo shoots, remove the shells and damaged parts of the moso bamboo shoots; do not need to remove the more severe fibrosis parts of moso bamboo shoots;

[0061] (2) Cleaning: Clean the fresh bamboo leaves and the fresh bamboo shoots after peeling;

[0062] (3) Crushing: crush the cleaned fresh bamboo shoots and fresh bamboo leaves;

[0063] (4) Ingredients: mix 2 parts of rice, 1 part of corn groats, 2 parts of glutinous rice, 0.5 parts of wheat, 0.4 parts of sorghum, and 0.4 parts of buckwheat, soak in water for 12 hours, filter, and set aside; crush step (3) 0.5 parts of processed fresh bamboo leaves and 7 parts of fresh bamboo shoots are mixed with rice, corn grits, glutinous rice, wheat, sorghum, and buckwheat soaked for 12 hours, and water is added, and the weight ratio of the total weight of the mixed substances to the a...

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Abstract

The invention provides a brewing method of moso bamboo shoot wine. The brewing method comprises the following steps of (1) preparing materials and removing shells; (2) washing; (3) crushing; (4) distributing materials; (5) cooking; (6) saccharifying; (7) degrading cellulase and feeding sugar; (8) fermenting; (9) distilling; and (10) aging, mixing and packaging. The brewing method provided by the invention is simple in process and short in fermentation time; the general appearance of the brewed moso bamboo shoot wine is colorless, is bright and transparent and has no suspension matter and sediment; all tastes of the wine are coordinated and the wine is fragrant and pure, has a long-time sweet taste and is sweet and soft; the aftertaste is pure and cool.

Description

Technical field [0001] The invention relates to a method for processing bamboo shoot wine, in particular to a method for brewing bamboo shoot wine. Background technique [0002] Phyllostachys pubescens is the bamboo species with the largest distribution area, the widest application, the best economic benefits and strong ecological adaptability in my country. Hunan is the central distribution area of ​​moso bamboo, with 13.3 million mu of planting area and 1.95 billion standing bamboos, ranking second in the country. Moso bamboo is distributed in 14 cities and prefectures in the province, including 36 counties and cities with more than 200,000 mu and more than 200 towns and towns with more than 10,000 mu. Among them, Fujian, Zhejiang, Hunan, and Jiangxi are the central distribution areas, and the bamboo forest area accounts for more than 50% of the country. When bamboo shoots are processed, generally 1 / 6-1 / 3 of bamboo shoots have to be discarded; larger bamboo shoots have more f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 艾文胜李美群孟勇杨明凃佳刘翔博蒲湘云
Owner HUNAN ACAD OF FORESTRY
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