Method for making fresh-bamboo wine by fresh bamboo

A fresh bamboo and distiller's technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of difficult mass industrial production, waste of fresh bamboo essence, cumbersome production process, etc., and achieve the effects of reducing pollution, reducing process and reducing cost

Inactive Publication Date: 2006-08-09
罗福国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the prior art, a large amount of fresh bamboo is used for papermaking, which obviously wastes the essence of fresh bamboo and picks up the residue
CN1274746 discloses a "preparation method of raw bamboo pure wine and raw bamboo pure wine prepared by the method", which is to inject alcoholic beverages into the bamboo joints of growing bamboo, so that the alcoholic beverages While the bamboo grows, it is stored in its bamboo joints, and the bamboo that has been injected with alcoholic beverages continues to grow, and the pure wine of raw bamboo is collected; CN1056527 discloses a "brewing of fre

Method used

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  • Method for making fresh-bamboo wine by fresh bamboo

Examples

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Example Embodiment

[0037] Example 1:

[0038] A method for brewing fresh bamboo wine from fresh bamboo mainly includes the following steps:

[0039] (1) Cleaning and crushing of fresh bamboo: Choose fresh bamboo that is 1-2 years old, wash it, and crush it into a velvet shape;

[0040] (2) Ingredients: mix the raw materials according to the weight percentage of 90% of fresh bamboo crushed into velvet shape and 10% of grain (bran, corn, sorghum, glutinous rice or / and rice), and then mix according to the mixture: water Take water at a weight ratio of 1:2.5 and mix it evenly to prepare a mixture;

[0041] (3) Add bacterial amylase for cooking: heat the mixture to a temperature of 50-60℃, and add bacterial amylase at a ratio of 10-15μ per gram of the mixture, stir evenly, and add lime water to adjust the pH to 6.9-7.1, pass in compressed air to stir, pass in steam to raise the temperature to 88-93°C, keep for 50-60 minutes, stop passing in compressed air, continue to heat up to 115-130°C, keep for 20-30...

Example Embodiment

[0088] Example 2:

[0089] A method for brewing fresh bamboo wine from fresh bamboo mainly includes the following steps:

[0090] (1) Cleaning and crushing of fresh bamboo: Choose fresh bamboo that is 1-2 years old, wash it, and crush it into a velvet shape;

[0091] (2) Ingredients: Mix the raw materials according to the weight percentage of 85% of fresh bamboo crushed into velvet shape and 15% of grain (bran, corn, sorghum, glutinous rice or / and rice), and then according to the mixture: water Take water in a weight ratio of 1:3 (the temperature of the water is 80-90°C), mix evenly to obtain a mixture:

[0092] (3) Pressure cooking: Put the mixture into a cooking tank, pass in steam, and cook for 30-40 minutes at a pressure of 310-450kPa to prepare fresh bamboo mash;

[0093] (4) Saccharification: Cool the fresh bamboo mash to 60-61℃ in summer or 61-62℃ in winter, add saccharifying agent liquid koji or solid koji, the amount of liquid koji is 6-10% of the weight of fresh bamboo m...

Example Embodiment

[0142] Example 3:

[0143] A method for brewing fresh bamboo wine from fresh bamboo mainly includes the following steps:

[0144] (1) Cleaning and crushing of fresh bamboo: Choose fresh bamboo that is 1-2 years old, wash it, and crush it into a velvet shape;

[0145] (2) Ingredients: mix the raw materials at a weight percentage of 88% of the velvety fresh bamboo and 12% of the grain (bran, corn, sorghum, glutinous rice or / and rice), and then mix the raw materials according to the mixture: water Take water in a weight ratio of 1:0.5-3, mix it evenly to prepare a mixture;

[0146] (3) Add bacterial amylase batch cooking: heat the mixture to a temperature of 50-60℃, add bacterial amylase at a ratio of 10-15μ per gram of the mixture, add lime water (also can be sodium carbonate) Or sodium bicarbonate, etc.) Adjust the pH to 6.9-7.1. Under stirring, first add 40% bacterial amylase of the total amount of bacterial amylase, increase the temperature to 88-100°C for 20-30 minutes, and then...

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Abstract

This invention relates to a method for brewing fresh bamboo wine characterizing in including the following steps: cleaning and crushing fresh bamboo to villiform, taking the raw material in the proportion: fresh bamboo: 70-100%, food supplies: 0-30% then adding water in the weight proportion to material:1:0.5-3, adding bacilli amylase to braize and steam, adding sacchariferous agent to be sacchariferized for 20-30minutes under 58-62deg.C then adding seeding yeast to be fermented to prepare a health-care fresh bamboo wine.

Description

technical field [0001] The invention relates to a method for producing alcoholic beverages, in particular to a method for brewing bamboo-leaved wine from fresh bamboo. Background technique [0002] As we all know, fresh bamboo is rich in a variety of amino acids, vitamins, trace elements and medicinal substances that are beneficial to human health. Fresh bamboo does not contain pesticide residues and is a pure natural green plant. Fresh bamboo wine. In the prior art, a large amount of fresh bamboo is used for papermaking, which obviously wastes the essence of fresh bamboo and picks up the residue. CN1274746 discloses a "preparation method of raw bamboo pure wine and raw bamboo pure wine prepared by the method", which is to inject alcoholic beverages into the bamboo joints of growing bamboo, so that the alcoholic beverages While the bamboo grows, it is stored in its bamboo joints, and the bamboo that has been injected with alcoholic beverages continues to grow, and the pure...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 罗福国林龙惠
Owner 罗福国
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