Ultrasonic preparation method for bamboo leaf-stuffed wine

Abstract

The invention discloses an ultrasonic preparation method for bamboo leaf-stuffed wine. The ultrasonic preparation method comprises the steps: steaming soaked rice, then performing cooling to 30-40 DEGC, adding improved yellow wine yeast and bamboo leaf powder, performing even mixing through grabbing, then putting the mixture into a tank for fermentation, adding sterile water after 2 days of fermentation, performing full stirring so as to make the sterile water immerse the material just, adding a complex enzyme preparation, keeping fermentation for another 12-35 days until emergence of wine smell, then performing ultrasonic oscillation for 1-5 hours, using the cavitation effect of ultrasound waves to strengthen mass transfer, and finally performing filtration with a microporous filter membrane of 0.45 microns so as to obtain the product. The bamboo leaf-stuffed wine is prepared through the improved yellow wine yeast and an enzymatic hydrolysis technology, the wine is full and mellow, and has special fragrance of bamboo leaves, the output of the wine per 100 kg of rice is 150-180 kg, and the alcohol content is 12-18% by volume; and the content of bamboo leaf flavonoid is 2.5-5 mg / ml, the flavor, wine yield, content of bamboo leaf flavonoid and other technical indicators of the bamboo leaf-stuffed wine are much higher when the bamboo leaf-stuffed wine is compared with wine whichis prepared by using an ordinary method.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an ultrasonic preparation method of bamboo leaf brew. Background technique [0002] Bamboo is the general term for plants of the Poaceae Bamboo subfamily, distributed in subtropical regions, also known as bamboo or bamboo. my country is rich in bamboo resources, and the existing bamboo forest area is more than 10 million hectares. The basic purpose of bamboo is to be used as bamboo material, but in the process of bamboo material processing and utilization, bamboo leaves are often discarded in the form of surplus, which not only wastes resources but also damages the environment. How to effectively The utilization of bamboo leaf resources has become a focus of scientific research in recent years. [0003] Bamboo leaf brewing is a method of fermenting bamboo leaves and grain together to produce rice wine. This wine has a special flavor because it absorbs the aromatic compon...

AI Technical Summary

Problems solved by technology

my country is rich in bamboo resources, and the existing bamboo forest area is more than 10 million hectares. The basic purpose of bamboo is to be used as bamboo material, but in the process of bamboo material processing and utilization, bamboo leaves are often discarded in the form of surplus, which not only wastes resources but also damages the environment. How to effectively The use of bamboo leaf resources has become a hot spot in scientific research in recent years

[0003] Bamboo leaf brewing is a method of fermenting bamboo leaves and grain together to produce rice wine. This wine has a special flavor because it absorbs the aromatic components of bamboo leaves. It is favored by consumers and has a strong market prospect. However, in the existing During the preparation process of bamboo leaf brewing, because many components in bamboo leaves have strong antibacterial and antibacterial effects, microbial fermentation cannot proceed smoothly, and the wine yield is very low. On the other hand, the carbon glycosides contained in bamboo leaves Flavonoids have obvious biological and physiological activities such as anti-ulcer, antispasmodic, anti-bacterial, anti-inflammatory, hypolipidemic, analgesic and estrogen. With the discharge of fermented bamboo dregs, it becomes waste, resulting in waste of resources and low content of flavonoids in bamboo leaf brewing

I have done experiments, 100 catties of rice can get about 180 catties of rice wine with a degree of about 15 degrees, if adding 10% bamboo leaves can only get 120 catties of bamboo leaf brew, the content of bamboo leaf flavonoids in bamboo leaf brew is 0.5-1mg / ml, if 25% bamboo leaves are added, it will be less than 80 catties, and the content of bamboo leaf flavonoids in bamboo leaf brewing is 0.8-1.5mg / ml, which is not satisfactory

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