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Technological method for preparing strong-flavor bamboo wine by mixing two kinds of bamboos in proportion

A process method, Luzhou-flavor technology, applied in the field of brewing technology, can solve the problems of pesticide residues in rice husks and limit the quality of liquor, and achieve the reduction of harmful components such as methanol and fusel alcohols, the increase of trace elements, and the great economic and social benefits. benefit effect

Inactive Publication Date: 2016-01-27
四川活之酿酿酒公社有限公司
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  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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  • Technological method for preparing strong-flavor bamboo wine by mixing two kinds of bamboos in proportion

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Embodiment 1

[0025] (1) Raw materials are equipped with: select fresh two kinds of bamboos that are free from diseases and insect pests and have no mildew, wash and dry, and powder them into granules and mix evenly. The proportioning of the two kinds of bamboos is 30% of Nanzhu and 30% of Mianzhu. The grain size is 5-10mm, and the grain and Luzhou-flavored Daqu are pulverized separately for later use; the grain is a mixture of sorghum, rice, glutinous rice, wheat and corn, and the mass ratio is: sorghum 36%, rice 22%, glutinous rice 18%, wheat 16%, corn 8%, the mass fraction of grain and Luzhou-flavor Daqu that can pass through a 20-mesh sieve after crushing is not less than 70%;

[0026] (2) Steaming grain: Mix bamboo material: grain according to the mass ratio of 7:3, mix well, steam the grain for 1 hour, then take it out and pile it into the drying hall;

[0027] (3) Measure the water and put it into the cellar for fermentation: pour hot water at 90°C according to the ratio of 1:1 of th...

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Abstract

The invention relates to a technological method for preparing strong-flavor bamboo wine by mixing two kinds of bamboos in proportion. The technological method has the technological characteristics that fresh bamboos are ground into granules according to different proportions, the granules are mixed and the granule mixture and grains are used as raw materials to undergo solid state fermentation and distillation, thus preparing the strong-flavor bamboo wine. The technological method has the beneficial effects that the bamboos are adopted as one of the raw materials to participate in brewing the bamboo wine through fermentation, thus taking full advantage of the nutrients of the bamboos; the prepared bamboo wine has the advantages that the bamboo wine has strong flavor, is mellow and sweet, has bright color and has the obvious functions of clearing away heat and toxic materials, strengthening bones and muscles, relieving cough and preventing insomnia and hypertension for human bodies; and the wine has pure bamboo flavor and grain flavor, tastes soft, sweet and refreshing and is rich in the trace elements, such as amino acid and flavone.

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): C12G3/02C12G3/12C12H6/02
Inventor 朱天虎
Owner 四川活之酿酿酒公社有限公司
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