Making method of furfural-free high-flavone bamboo-fragrance-type baijiu

A high flavonoid bamboo fragrance and furfural technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of low fusel oil content and high total flavonoid content, which have not been discovered yet, and achieve low fusel oil content, high flavonoid content, The effect of high content

Inactive Publication Date: 2019-05-31
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

A bamboo-flavored liquor production process that satisfies furfural-free, high tot

Method used

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  • Making method of furfural-free high-flavone bamboo-fragrance-type baijiu
  • Making method of furfural-free high-flavone bamboo-fragrance-type baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The bamboo shoot liquid wine used in embodiment 1 and embodiment 2 is the bamboo shoot liquid wine described in the embodiment in ZL201310291356.0.

[0022] Example 1

[0023] Grinding fresh bamboo, westerly bamboo, mian bamboo, bitter bamboo, yellow bamboo, hemp bamboo, etc. into granules with a particle size of 5-8mm, and then mixing them with grain evenly according to the mass ratio of 4:6 to obtain a mixture of bamboo material and grain, Put the mixture in a retort to steam grain for 1 hour, take out the retort and measure the water, add 75°C bamboo root water to the mixture of bamboo material and grain according to the mass ratio of 1:1, let it cool, add 0.5% wheat of the mixture of bamboo material and grain The prepared middle-temperature Daqu is used as a fermented flavoring agent. After being mixed evenly, it is placed in a cellar for sealed fermentation at a temperature below 27°C. The fermentation period is 85 days. It is distilled out of the cellar, picked in...

Embodiment 2

[0025] Grind fresh white bamboo, mottled bamboo, water bamboo, green bamboo, etc. into particles with a particle size of 5-8mm, and then mix them with grain evenly according to the mass ratio of 4:6 to obtain a mixture of bamboo material and grain, and steam the mixture Grain for 1 hour, take out the retort to measure the water, add 75°C bamboo root water to the mixture of bamboo material and grain according to the mass ratio of 1:1, spread it to cool, add the mixture of bamboo material and grain with 0.5% wheat at medium temperature Daqu is used as a fermented flavoring agent. After mixing evenly, it is placed in a cellar for sealed fermentation below 27°C. The fermentation period is 85 days. Analyze the physical and chemical indicators of each stage of wine obtained, and select a colorless or slightly yellow, clear and transparent wine with an alcohol content of 63% VOL or more that does not contain furfural, and has a methanol mass content of less than 0.0400% and a fusel oi...

Embodiment 3

[0027]Grinding fresh bamboo, westerly bamboo, mian bamboo, bitter bamboo, yellow bamboo, hemp bamboo, etc. into granules with a particle size of 5-8mm, and then mixing them with grain evenly according to the mass ratio of 4:6 to obtain a mixture of bamboo material and grain, Put the mixture in a retort to steam grain for 1 hour, take out the retort and measure the water, add 75°C bamboo root water to the mixture of bamboo material and grain according to the mass ratio of 1:1, let it cool, add 0.5% wheat of the mixture of bamboo material and grain The prepared middle-temperature Daqu is used as a fermented flavoring agent. After mixing evenly, it is placed in a cellar for sealed fermentation at a temperature below 27°C. The fermentation period is 90 days. It is distilled out of the cellar, the wine is picked in sections, and stored in a warehouse. Analyze the physical and chemical indicators of each stage of wine obtained, and select a colorless or slightly yellow, clear and tra...

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Abstract

The invention discloses a making method of furfural-free high-flavone bamboo-fragrance-type baijiu. The making method comprises the steps that fresh bamboo materials and cereals are mixed for fermentation, staged liquor receiving is conducted, physical and chemical indicators are analyzed, the staged liquor with low content of methyl alcohol and fusel oil serves as a base liquor, one part of the base liquor grows in bitter bamboos, bambusa intermedia, mahonia fortunei (Lindl.) Fedde or dendrocalamus latiflorus, another part of the base liquor grows in phyllostachys pubescens, and the rest partof the base liquor is utilized for soaking bambusa intermedia leaves and phyllostachys glauca leaves to prepare a bamboo leaf toner. The bamboo-fragrance-type baijiu with high content of amino acid and total flavonoid, without furfural and with low content of methyl alcohol and fusel oil is obtained by blending the growth liquors in different bamboos, the bamboo leaf toner and the bamboo shoot liquor.

Description

technical field [0001] The invention relates to the manufacture of liquor, more specifically, the invention relates to a preparation method of a furfural-free high-flavonoid bamboo-flavored liquor. Background technique [0002] Live bamboo growth wine is the wine obtained by injecting white wine into live bamboo and changing its physical and chemical properties with the growth of live bamboo. For example, CN1475555A discloses live bamboo wine and its preparation method. Inject sterile water into the upper and / or lower end bamboo joints of bamboo plants filled with alcoholic beverages, let the bamboo grow for a period of time, and then pour the wine from the wine-injected bamboo joints. The wine that contains bamboo liquid is collected from the bamboo joints, which is called live bamboo growth wine or live bamboo wine. This technology reduces the escape of alcohol components and reduces the damage to bamboo plants. At the same time, bamboo purifies and absorbs harmful substa...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12G3/026C12G3/055C12G3/07
Inventor 朱天虎朱洪德邓贤彬朱哲民雷俨
Owner 四川活之酿酿酒公社有限公司
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