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Technological method for preparing fen-flavor bamboo wine by mixing five kinds of bamboos in proportion

A process method and fragrance-type technology, which is applied in the field of wine-making process, can solve the problems of limiting the quality of liquor and pesticide residues in rice husk, and achieve the increase of trace element components, the reduction of harmful components such as methanol and fusel alcohol, and large economic and social benefits. Effect

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

AI Technical Summary

Problems solved by technology

At present, the traditional fragrance-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 liquor quality

Method used

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

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Bamboo material equipment: The proportion of five kinds of bamboo is 20% of Nanzhu, 25% of Xifeng bamboo, 25% of Mianzhu, 15% of Hemp bamboo, and 15% of Bitter bamboo, which are mixed and powdered for later use;

[0026] 2. Sorghum equipment: Weigh 600kg of sorghum and soak for 8-10 hours;

[0027] 3. Braised grains, steamed, and spread to dry the next koji

[0028] Put the soaked sorghum into the steamer and steam for 15 minutes, then stew the grain for 8 minutes, then steam again for 1 hour, take out the steamer and let it dry to dry 0.3% of Qingxiang koji;

[0029] 4. Saccharification and culture in the box

[0030] Mix the grains that have been dried with koji medicine evenly and transfer them to the saccharification box for cultivating bacteria. After entering the box, the surface is flattened and added with mixed bamboo materials to spread a layer, and then a layer of mixed grains is added on top of the bamboo materials, and then sacks, Cover with cotton wool...

Embodiment 2

[0036] 1. Bamboo material equipment: The proportion of five kinds of bamboo is 20% of Nanzhu, 25% of Xifeng bamboo, 25% of Mianzhu, 15% of Hemp bamboo, and 15% of Bitter bamboo, which are mixed and powdered for later use;

[0037] 2. Grain equipment: Weigh 600kg of corn and soak for 10 hours;

[0038] 3. Braised grains, steamed, and spread to dry the next koji

[0039] Put the soaked grain into a steamer and steam for 25 minutes, then simmer the grain for 10 minutes, then steam again for 1 hour, take out the steamer and let it air dry with 0.5% of Qingxiang koji;

[0040] 4. Saccharification and culture in the box

[0041] Mix the grains that have been dried with koji medicine evenly and transfer them to the saccharification box for cultivating bacteria. After entering the box, the surface is flattened and added with mixed bamboo materials to spread a layer, and then a layer of mixed grains is added on top of the bamboo materials, and then sacks, Cover with cotton wool to ke...

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Abstract

The invention relates to a technological method for preparing fen-flavor bamboo wine by mixing five 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 fen-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 fen 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