Method for brewing bamboo leaf wine rich in bamboo leaf flavonoids

Abstract

The invention discloses a method for brewing bamboo leaf wine rich in bamboo leaf flavonoids. The method comprises the following steps: steaming the soaked rice, cooling the material to 30-40 DEG C, adding improved yellow rice wine yeast and bamboo leaf powder, uniformly stirring the materials, fermenting the materials in a jar, adding sterile water after fermentation is started for 1-2 days, fully stirring to just submerge the materials, adding a compound enzyme preparation, continuously fermenting the materials for 10-30 days, smelling wine aroma, filtering, and pasteurizing, thereby obtaining the product. The bamboo leaf wine is prepared by utilizing improved yellow rice wine koji and an enzymolysis technology; the bamboo leaf wine is rich and mellow in wine body and has the special fresh scent of bamboo leaves, the wine yield of every 100 jin of rice is 150-180 jin, the alcoholic strength is 12-18 degrees, the content of bamboo leaf flavone reaches 2.5-5 mg / ml, and the technical indexes such as flavor, wine yield and bamboo leaf flavone content are far higher than those of common methods. The method is convenient for industrialization, large-scale and standardized implementation, and has a wide market application prospect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing bamboo leaf brew rich in bamboo leaf flavonoids. 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 t...

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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