Method for making wine by fermenting waste bamboo shoot tops

A technology for raw materials and bamboo shoots is applied in the field of reuse of bamboo shoot waste, which can solve the problems of inability to effectively relieve environmental pressure, insufficient utilization of bamboo shoot residues in a timely manner, etc., so as to improve intestinal health, improve fermentation utilization rate and health care efficacy. outstanding effect

Inactive Publication Date: 2016-09-07
福建生物工程职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bamboo shoot wine brewed by these methods often mainly relies on bamboo shoot meat and fresh bamboo leaves, and the utilization of bamboo shoot residues that cause a large amount of accumulation is not timely and sufficient, and the environmental pressure cannot be effectively relieved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for fermenting and brewing wine by using waste bamboo shoots as raw materials, comprising the following steps:

[0034] (1) Preparation: Clean the fresh moso bamboo shoots or green bamboo shoots with their shells, boil them to kill greens, drain the bamboo shoots, and keep the water for cooking; remove the shells of the drained bamboo shoots, and use the bamboo shoots for other products For further processing, the discarded bamboo shoots in the processing process are dried in the sun after removing the damaged parts; when boiled, the ratio of water to material is 1:1, the boiling temperature is 100 ℃, and the boiling time is 50 minutes;

[0035] (2) Pulverization: pulverize the dried processing waste in step (1) to obtain pulverized material;

[0036] (3) Cooking: Put the boiled bamboo shoot water in step (1) and the pulverized material obtained in step (2) in a mass ratio of 1:2 into a cooking pot, add sucrose, and cook at 100 °C for 30 min; the amount of sucr...

Embodiment 2

[0045]A method for fermenting and brewing wine by using waste bamboo shoots as raw materials, comprising the following steps:

[0046] (1) Preparation: Clean the fresh moso bamboo shoots or green bamboo shoots with their shells, boil them to kill greens, drain the bamboo shoots, and keep the water for cooking; remove the shells of the drained bamboo shoots, and use the bamboo shoots for other products For further processing, the discarded bamboo shoots in the processing process are dried after removing the damaged parts; when boiled, the ratio of water to material is 1:2, the boiling temperature is 110°C, and the boiling time is 60 minutes;

[0047] (2) Pulverization: pulverize the dried processing waste in step (1) to obtain pulverized materials;

[0048] (3) Cooking: Put the boiled bamboo shoot water in step (1) and the pulverized material obtained in step (2) in a mass ratio of 1:2 into a cooking pot, add sucrose, and cook at 100 °C for 30 min; the amount of sucrose added i...

Embodiment 3

[0057] A method for fermenting and brewing wine by using waste bamboo shoots as raw materials, comprising the following steps:

[0058] (1) Preparation: Clean the fresh moso bamboo shoots or green bamboo shoots with their shells, boil them to kill greens, drain the bamboo shoots, and keep the water for cooking; remove the shells of the drained bamboo shoots, and use the bamboo shoots for other products For further processing, the discarded bamboo shoots in the processing process are dried in the sun after removing the damaged parts; when boiled, the ratio of water to material is 1:1, the boiling temperature is 90°C, and the boiling time is 40 minutes;

[0059] (2) Pulverization: pulverize the dried processing waste in step (1) to obtain pulverized material;

[0060] (3) Cooking: Put the boiled bamboo shoot water in step (1) and the pulverized material obtained in step (2) in a mass ratio of 1:2 into a cooking pot, add sucrose, and cook at 100 °C for 30 min; the amount of sucro...

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PUM

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Abstract

The invention belongs to the field of reutilization of bamboo shoot waste, and particularly relates to a method for making wine by fermenting waste bamboo shoot tops. The method comprises the following steps: material preparation, pulverizing, boiling, saccharification, cellulose enzymolysis, saccharide supplementing, primary fermentation, secondary fermentation, sizing treatment, clarification, degerming, aging, blending and packaging. The method fully utilizes the bamboo shoot processing waste, and enhances the economic utilization value of the bamboo shoot processing waste. The wine brewed from the bamboo shoot processing waste has high nutritive value and outstanding health-care effect.

Description

technical field [0001] The invention belongs to the field of bamboo shoot waste recycling, and in particular relates to a method for fermenting and brewing wine by using waste bamboo shoots as raw materials. Background technique [0002] my country has a long history of eating bamboo shoots. Traditional Chinese medicine records that bamboo shoots are sweet in taste and cold in nature. Bamboo shoots are low-fat, high-protein, and cellulose-rich foods, and contain active polysaccharides, oligosaccharides, nitrogenous compounds, and rich trace elements, and are rich in flavonoids, phenols, and other antioxidant active factors. Internal and external research experiments have shown that it has anti-oxidation and anti-aging functions. There are also foreign literature reports that bamboo shoot extract can lower serum cholesterol, prevent fatty liver, activate immunity and inhibit bacteria. [0003] As the hometown of bamboo shoots, my country is rich in bamboo shoot resources. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 谢琳娜
Owner 福建生物工程职业技术学院
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