Bamboo shoot wine and its production process

Abstract

The present invention relates to a bamboo shoot wine and a production process thereof. It solves the defects of the prior art such as unreasonable design. The production process of the bamboo shoot wine comprises the following steps: S1, crushing the bamboo shoots; S2, storing the crushed bamboo shoots in S1 in a semi-sealed container made of inorganic materials, adding cellulase to the crushed bamboo shoots, and enzymolyzing them at a temperature of 20-40°C for 6-12 hours; S3, fermenting the enzymolyzate after S2 enzymolysis, the fermentation temperature is 30-40°C, the fermentation time is 56-64 days, and a product to be distilled is obtained; S4, distilling the product to be distilled obtained by the fermentation treatment of S3, and the distillation treatment adopts clockwise or counterclockwise steam to be provided to the product to be distilled; S5, post-treatment, post-treatment of the distillation product obtained by the distillation treatment of S4, and obtaining a high-quality bamboo shoot wine. Advantages of the present application: the production process is simple and has the advantages of efficient processing, so as to meet the trend of large-scale and low-cost processing, so that the bamboo shoot wine has stronger market competitiveness.

Description

Technical Field

[0001] The invention belongs to the technical field of bamboo wine processing, and in particular relates to bamboo shoot wine and a production process thereof. Background Art

[0002] In southern my country, bamboo shoots are a common vegetable. Because bamboo shoots have a high yield, they are currently made into dried bamboo shoots, canned food, etc. Of course, some inventors have also developed bamboo wine for bamboo. For example, Chinese patent application number CN202410081756.7 discloses a method for preparing bamboo wine with a bamboo fragrance. Fresh young bamboo is used as a raw material, and mechanical pressing solid-liquid separation is performed to obtain crushed bamboo tissue bamboo residue and bamboo extract. The bamboo residue is properly dehydrated and then alkali-impregnated and steamed to weaken the dense structure of the three elements of the bamboo cell wall, increase permeability and the accessibility and reaction space of bacteria and enzymes. Substances for bamboo wine fermentation are added, and the bamboo material is fully degraded through multiple rounds of fermentation and distillation. Standard bamboo wine with a uniform taste is obtained by blending each batch of distillate. Vitamins, amino acids, and flavonoids and phenolic acid bioactive ingredients in fresh bamboo juice are organically integrated into the wine to obtain bamboo wine with a bamboo fragrance. Directed multiple rounds of cyclic fermentation are carried out, and finally the bamboo components are basically fully converted, and no waste liquid or waste residue is generated in the process, which is efficient, clean, environmentally friendly and low-carbon. Some inventors also use bamboo shoots to process bamboo shoots to obtain bamboo shoot wine. For example, Chinese Patent No. CN202410082203.3 provides a preparation method for pure brewed bamboo shoot wine by biological cyclic fermentation of slurry method, which uses bamboo shoots as raw materials, adds carbon sources to provide initial nutrition for microorganisms, adds fermentation-specific enzymes and bacteria for fermentation and distillation, and continues multiple rounds of cyclic fermentation and distillation of the distillation substrate. The bamboo shoot wine obtained from each batch of distillation is blended to obtain bamboo shoot wine with a distinctive flavor. The bamboo shoots used can be edible bamboo shoots or inedible bamboo shoots, bamboo shoot meat or whole bamboo shoots with bamboo shoot shells. The high content of lignocellulose components in bamboo shoots are efficiently converted into ethanol through multiple rounds of cycles by special fermentation enzymes and bacteria to prepare pure brewed high-alcohol liquor with an alcohol content of 40 to 70% vol. Bamboo shoot wine is a new category of strong liquor. Compared with grain wine, it not only has the fragrance of bamboo, sweet taste, no intoxication, quick sobering, and aids digestion, but also has the effects of clearing heat, detoxifying, relieving cough and moistening the lungs. It has low cost and high profit, and no waste residue or waste liquid is discharged during the manufacturing process, providing a new path for the deep processing of bamboo shoots.

[0003] CN202410081756.7 This patented technology is for bamboo, not bamboo shoots. CN202410082203.3 This patented technology uses a closed fermentation method after adding enzymes and bacteria to the mixed slurry. The closed method is not conducive to enzymolysis, resulting in the mixed slurry being unable to be fully enzymolyzed.

[0004] Secondly, the patent technology CN202410082203.3 does not provide a specific distillation process. It can only adopt processes such as collecting the distillation substrate and performing at least one secondary enzymatic fermentation, etc., resulting in low bamboo wine production efficiency and high cost. Summary of the invention

[0005] The purpose of the present invention is to provide a bamboo shoot wine and a production process thereof that can solve the above technical problems.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] The production process of this bamboo shoot wine comprises the following steps:

[0008] S1, bamboo shoots crushing;

[0009] S2, storing the crushed bamboo shoots in S1 in a semi-sealed container made of inorganic materials, adding cellulase to the crushed bamboo shoots, and performing enzymolysis at a temperature of 20-40° C. for 6-12 hours;

[0010] S3, fermenting the enzymolysis product after enzymolysis in S2 at a temperature of 30-40° C. for 56-64 days to obtain a product to be distilled;

[0011] S4, performing a distillation treatment on the product to be distilled obtained by the fermentation treatment in S3, wherein the distillation treatment provides clockwise or counterclockwise steam to the product to be distilled, wherein the steam causes the product to be distilled to rotate and forces the center of the product to be distilled to have an inverted cone-shaped negative pressure area that actively attracts the distillation product;

[0012] S5, post-processing, post-processing the distillation product obtained by the distillation treatment in S4 to obtain high-proof bamboo shoot wine.

[0013] In the above-mentioned production process of bamboo shoot wine, in the above-mentioned step S2, the ratio of the crushed bamboo shoots to the cellulase is 100:0.6-1.4.

[0014] In the above-mentioned production process of bamboo shoot wine, the ratio of solid to liquid in the distillate is 4:6.

[0015] In the above-mentioned production process of bamboo shoot wine, in the above-mentioned S3, the fermentation treatment is carried out under a pressure-free state.

[0016] In the above-mentioned production process of bamboo shoot wine, in the above-mentioned S4, the specific steps of the distillation process include the following:

[0017] S40, allowing the fermented product to be distilled to enter a distillation container;

[0018] S41, a steam supply source provides steam to a steam-driven distillation mechanism, wherein the steam-driven distillation mechanism provides at least part of steam in a clockwise or counterclockwise direction to the distillate in S40 in a plane perpendicular to the axis of the distillation container, wherein the steam causes the distillate to rotate and forces the center of the distillate to have an inverted conical negative pressure area;

[0019] S42, the final distillation product obtained after the treatment in S41 is actively attracted by the inverted cone-shaped negative pressure zone, and finally the distillation product is discharged from the distillation outlet at the top of the distillation container.

[0020] In the above-mentioned production process of bamboo shoot wine, the steam-driven distillation mechanism has residual steam whose ejection direction is parallel to the plane, and the residual steam provides steam to the inverted cone-shaped negative pressure zone.

[0021] In the above-mentioned production process of bamboo shoot wine, the total amount of steam of the at least part of the steam of the steam-driven distillation mechanism is greater than the total amount of steam of the remaining steam.

[0022] In the above-mentioned production process of bamboo shoot wine, the residual steam is at the bottom of the inverted cone-shaped negative pressure zone.

[0023] In the above-mentioned production process of bamboo shoot wine, the distillation product is discharged to the post-processing step through the top of the distillation container.

[0024] The present application also provides a bamboo shoot wine, which is produced by the bamboo shoot wine production process.

[0025] Compared with the existing technology, the advantages of this application are:

[0026] Enzymatic hydrolysis is carried out in a semi-sealed container, which can ensure the adequacy of the enzymatic hydrolysis and lay the foundation for the adequacy of subsequent fermentation and distillation. With the same weight of bamboo shoots, more bamboo shoot wine can be produced.

[0027] The semi-sealed container made of inorganic materials can prevent the bamboo shoots from contacting the container during enzymolysis, thereby preventing the enzymolysis passivation of the bamboo shoots.

[0028] Driven by steam, the distillate rubs against the distillation container to expand the bamboo shoot molecules and form more azeotropic points, so that the distillate is fully distilled, and more nutritious distillation products can be extracted under the premise of the same weight of the distillate, so as to reduce the manufacturing cost to the greatest extent and further improve the production capacity. The distillate rotates to form an inverted cone-shaped negative pressure zone, which actively collects the distillate obtained during the continuous rotation and finally discharges it from the distillation outlet, which can improve the distillation efficiency.

[0029] Carrying out enzymatic hydrolysis and fermentation separately can ensure the adequacy of enzymatic hydrolysis and fermentation.

[0030] The production process is simple and has the advantage of efficient processing to meet the trend of large-scale and low-cost processing, so that bamboo shoot wine has stronger market competitiveness. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a schematic diagram of the cross-sectional structure of the distillation device provided by the present invention.

[0032] Figure 2 It is a schematic diagram of the top view of the steam driven distillation mechanism provided by the present invention.

[0033] Figure 3 yes Figure 1 A in the figure is an enlarged structural diagram.

[0034] Figure 4 yes Figure 1 The enlarged structural diagram at B in FIG.

[0035] Figure 5 It is a schematic diagram of the operating state of the distillation device provided by the present invention.

[0036] Figure 6 It is a schematic diagram of the structure of a semi-sealed container provided by the present invention.

[0037] Figure 7 It is a production process flow chart provided by the present invention.

[0038] In the figure, there are a distillation container 1, a distillation outlet 10, a feed port 11, a steam-driven distillation mechanism 2, a first steam delivery pipe 20, a first steam outlet 21, a steam distributor 22, a steam supply source pipe 23, a second steam pipe 24, a second steam outlet 25, a container body 3, a lid 30, a first spacing j1, a second spacing j2, an inverted cone-shaped negative pressure area F, and a plane P1. DETAILED DESCRIPTION

[0039] The following are specific embodiments of the invention and the accompanying drawings to further describe the technical solution of the present invention, but the present invention is not limited to these embodiments.

[0040] like Figure 7 As shown, the production process of the bamboo shoot wine sequentially uses a crushing device, a semi-sealed container, a fermentation device, a distillation device and a post-processing device to process the bamboo shoots. The crushing device and the fermentation device are directly purchased from the market.

[0041] Specifically, the production process of bamboo shoot wine includes the following steps:

[0042] S1. Bamboo shoots crushing: The crushing equipment crushes the bamboo shoots into bamboo shoot particles with a particle size less than 10 mesh; for example, bamboo shoot particles with a size of 5-10 mesh.

[0043] S2, storing the crushed bamboo shoots in S1 in a semi-sealed container made of inorganic materials, adding cellulase to the crushed bamboo shoots, and performing enzymolysis at a temperature of 20-40° C. for 6-12 hours;

[0044] The ratio of bamboo shoots to the cellulase is 100:0.6-1.4.

[0045] Inorganic materials include ceramics, etc. Semi-sealed containers made of inorganic materials can prevent bamboo shoots from being deactivated during enzymatic hydrolysis, thus providing assistance for subsequent fermentation. Figure 6 As shown, the semi-sealed container comprises a container body 3, and a lid 30 with a plurality of air-permeable holes is provided on the top of the container body 3. This semi-sealed container can fully enzymolyze the bamboo shoots.

[0046] S3, the enzymolysis product of S2 is subjected to a non-pressure fermentation treatment using a fermentation device, the fermentation treatment temperature is 30-40°C, the fermentation treatment time is 56-64 days, and a product to be distilled is obtained; and the ratio of solid matter to liquid in the product to be distilled is 4:6. The set ratio can be used for rotary distillation under the steam drive provided by the distillation device of this embodiment.

[0047] S4, performing a distillation treatment on the product to be distilled obtained by the fermentation treatment in S3, wherein the distillation treatment provides clockwise or counterclockwise steam to the product to be distilled, wherein the steam causes the product to be distilled to rotate and forces the center of the product to be distilled to have an inverted cone-shaped negative pressure area that actively attracts the distillation product;

[0048] The distillation process uses a self-made distillation device, which can provide steam. The steam includes at least part of the steam parallel to the plane P1 and the remaining steam parallel to the plane P1.

[0049] The steam to be distilled is provided in a clockwise or counterclockwise direction as at least part of the steam.

[0050] Specifically, Figure 1 As shown, the distillation device includes a distillation container 1 with a distillation outlet 10 at the top, a feed inlet 11 is provided at the bottom of the distillation container 1, the distillation outlet 10 is connected to a distillate discharge pipe, the inner bottom of the distillation container 1 has an arc-shaped concave bottom surface or a flat bottom surface, and the distillation container 1 is made of stainless steel.

[0051] The distillation container 1 is of circular structure, and the single-side wall thickness of the distillation container 1 is of inner interlayer structure, for example, an annular cavity is provided on the wall thickness of the distillation container 1, and there is heat-insulating material in the annular cavity, such as heat-insulating cotton and the like.

[0052] The top inner wall of the distillation container 1 has an annular cone surface, and the distillation outlet 10 is arranged at the top of the annular cone surface. The annular cone surface is used to guide the distillation product.

[0053] like Figure 1 and Figure 5 As shown, a steam-driven distillation mechanism 2 is provided in the distillation container 1 for providing clockwise or counterclockwise steam in a plane P1 perpendicular to the axis of the distillation container 1. The steam-driven distillation mechanism 2 causes the material to be distilled in the distillation container 1 to rotate in the distillation container 1 and forces the material to be distilled to have an inverted cone-shaped negative pressure zone F at its center. Driven by the steam, the material to be distilled rubs against the distillation container 1 to form more azeotropic points, so that the material to be distilled is fully distilled, and more distilled products with nutritional components can be extracted with the same weight of the material to be distilled, so as to reduce the manufacturing cost to the greatest extent and further improve the production capacity. At the same time, the material to be distilled rotates to form an inverted cone-shaped negative pressure zone F, and the inverted cone-shaped negative pressure zone F actively collects the distillate obtained during the continuous rotation and finally discharges it from the distillation outlet 10, so as to improve the distillation efficiency.

[0054] Secondly, the distillation outlet 10 is located directly above the inverted cone-shaped negative pressure zone F, which can minimize the damage to the active adsorption performance of the inverted cone-shaped negative pressure zone F due to the active air extraction of the distillation outlet 10.

[0055] The steam driven distillation mechanism 2 is connected to a steam supply source, such as a steam generator, which is a conventional technology.

[0056] like Figure 1-Figure 3 and Figure 5As shown, the steam-driven distillation mechanism 2 is a stationary steam-driven distillation mechanism, and the steam-driven distillation mechanism 2 includes a plurality of first steam delivery pipes 20 distributed in a circle with the axis of the distillation container 1. There are six first steam delivery pipes 20 and the first steam delivery pipes 20 are evenly distributed in a circle, which can make the steam supply more uniform. The outer end of the first steam delivery pipe 20 is closed, and the first steam delivery pipe 20 is provided with a first steam outlet 21 (i.e., at least part of the steam) distributed on a plane P1 perpendicular to the axis. Based on the circumferentially uniformly distributed first steam delivery pipe 20 combined with the characteristics of the first steam outlet 21, clockwise or counterclockwise steam can be formed, and the material to be distilled at this time forms a rotating state under the action of steam. At the same time, the clockwise or counterclockwise steam makes the center of the material to be distilled have an inverted cone-shaped negative pressure area F, that is, after the steam is supplied, the wall thickness of the material to be distilled shows a trend of gradually thinning from bottom to top, thus forming an inverted cone-shaped negative pressure area F. The inverted cone-shaped negative pressure area F can actively attract the distillation products of the material to be distilled during distillation, that is, in the direction of the axis of the distillation container 1, the inverted cone-shaped negative pressure area F formed can actively attract the distillation products obtained by distilling the material to be distilled in various areas from bottom to top on the entire axis (the axis of the distillation container 1), which can greatly improve the distillation efficiency to obtain more nutrients.

[0057] At the same time, the inverted cone-shaped negative pressure zone F is a rotating negative pressure zone, which can mix the actively adsorbed distillation products to improve the brewing efficiency of the final bamboo shoot wine.

[0058] Preferred solution, such as Figure 1-Figure 3 As shown, a plurality of first steam outlets 21 are provided on the same side of all first steam delivery pipes 20 , and the first steam outlets 21 are evenly spaced in the axial direction of the first steam delivery pipe 20 , and the axis of the first steam delivery pipe 20 and the axis of the first steam outlets 21 are perpendicularly distributed.

[0059] The first steam outlet 21 provided on the first steam delivery pipe 20 is any one of a conical hole and a circular hole. When the conical hole is selected, the outer hole diameter of the conical hole is smaller than the inner hole diameter. The design of the conical hole can further compress the steam to increase the impact force of the steam, and finally make the distillate have a set rotation speed.

[0060] When circular holes are selected, all circular holes provided on the first steam delivery pipe 20 have the same aperture; or the aperture of the circular holes gradually decreases from the outer end to the inner end of the first steam delivery pipe 20, so that the distillate has a set rotation speed.

[0061] The first steam outlets 21 on the plurality of first steam delivery pipes 20 provide steam in a clockwise or counterclockwise direction. That is, the first steam outlets 21 on the plurality of first steam delivery pipes 20 form a plurality of steam circles that are spaced apart from each other when providing steam. At the same time, all the first steam delivery pipes 20 are at the same height, and two adjacent first steam delivery pipes 20 are distributed at an acute angle, so as to improve the steam driving performance and the distillation efficiency.

[0062] Secondly, the production process of bamboo shoot wine in this embodiment also includes a steam distributor 22 located above the feed port 11, the steam distributor 22 is fixed and provides steam to the first steam delivery pipe 20, and at the same time, the steam distributor 22 can make the material to be distilled entering upward from the feed port 11 contact the lower surface of the steam distributor 22 and then flow in the radial direction of the distillation container 1, so that there is material to be distilled in the circumferential direction of the distillation container 1, the inner end of the first steam delivery pipe 20 is connected to the steam distributor 22 and the steam distributor 22 is connected to the first steam delivery pipe 20, and the diameter of the steam distributor 22 is larger than the diameter of the feed port 11. Compared with the distance from the distillation outlet 10, the steam distributor 22 is closer to the feed inlet 11. The feed inlet 11, the steam distributor 22 and the distillation outlet 10 are all on the axial line of the distillation container 1 to prevent the steam distributor 22 from interfering with the inverted cone-shaped negative pressure zone F. At the same time, the upper surface of the steam distributor 22 serves as the lower bottom of the inverted cone-shaped negative pressure zone F, which can hinder the downward movement of at least part of the distillation product produced by the steam drive of the material to be distilled above the first steam delivery pipe 20, thereby providing assistance for the final efficient discharge.

[0063] In addition, the steam distributor 22 is communicated with a steam supply source pipe 23 at least partially suspended in the distillation container 1, and the steam distributor 22 and the suspended ends of the steam supply source pipe 23 are fixedly connected.

[0064] In a preferred embodiment, all first steam delivery pipes 20 and the inner bottom surface of the distillation container 1 have an equal first spacing j1, and all outer ends of the first steam delivery pipes 20 and the inner wall of the distillation container 1 have an equal second spacing j2. The above structure can ensure uniformity when steam is provided, and when the distillation is rotated, the first steam delivery pipes 20 have a consistent stirring effect on the distillation.

[0065] The specific steps of distillation treatment include the following:

[0066] S40, allowing the fermented product to be distilled to enter the distillation container 1;

[0067] S41, the steam supply source provides steam to the steam-driven distillation mechanism 2, and the steam-driven distillation mechanism 2 provides at least part of the steam in a clockwise or counterclockwise direction to the distillate in S40 on a plane P1 perpendicular to the axis of the distillation container 1, and the steam makes the distillate rotate and forces the center of the distillate to have an inverted cone-shaped negative pressure area F;

[0068] S42. The final distillation product obtained after the treatment in S41 is actively attracted by the inverted cone-shaped negative pressure area F, and the final distillation product is discharged from the distillation outlet 10 at the top of the distillation container 1.

[0069] The distillation product is discharged to a post-treatment step through the top of the distillation vessel 1. For example, it is transported by a pipe such as a discharge pipe.

[0070] S5, post-processing, post-processing the distillation product obtained by the distillation process in S4 to obtain high-proof bamboo shoot wine. The alcohol content of the high-proof bamboo shoot wine is at least 35°. Embodiment 2

[0071] like Figure 1 , Figure 4 and Figure 5 As shown, based on the first embodiment, the steam-driven distillation mechanism 2 has residual steam with a spraying direction parallel to the plane P1, and the residual steam provides steam to the inverted conical negative pressure zone F. And the total amount of steam of at least part of the steam of the steam-driven distillation mechanism 2 is greater than the total amount of steam of the residual steam and the residual steam is at the bottom of the inverted conical negative pressure zone F. This embodiment further provides that the top of the steam distributor 22 is provided with a second steam pipe 24 arranged vertically, the top of the second steam pipe 24 is closed, and the second steam pipe 24 is provided with a plurality of second steam outlets 25 (i.e., residual steam) whose axis and the axis of the second steam pipe 24 are vertically distributed. The second steam pipe 24 is located at the axial center of the inverted conical negative pressure zone F and the vertical length of the second steam pipe 24 is shorter than the vertical length of the inverted conical negative pressure zone F.

[0072] The second steam pipe 24 combined with the design of the second steam outlet 25 can provide steam to the inner wall of the rotating product to be distilled, and perform secondary heating on the distillation product actively attracted by the inverted cone-shaped negative pressure area F.

[0073] A solenoid valve is provided inside the second steam pipe 24 .

[0074] When distillation is required, both the first steam outlet 21 and the second steam outlet 25 provide steam to improve the heating efficiency of the distillate in the early stage.

[0075] When the material to be distilled is in a rotating state, the solenoid valve in the second steam pipe 24 is closed; when the first steam outlet 21 works for a set time and produces a large amount of distilled product, the solenoid valve is opened and the second steam outlet 25 of the second steam pipe 24 provides steam so that the distilled product is discharged from the distillation outlet 10.

[0076] Of course, after the distillate is in a rotating state, the first steam outlet 21 and the second steam outlet 25 may provide steam synchronously.

[0077] Secondly, the axis of the steam distributor 22 coincides with the axis of the distillation container 1, and the axis of the second steam pipe 24 coincides with the axis of the distillation container 1 to prevent the interference of the rotation state of the distillate. Embodiment 3

[0078] The production process of bamboo shoot wine includes the following steps:

[0079] S1, bamboo shoots crushing;

[0080] S2, storing the crushed bamboo shoots in S1 in a semi-sealed container made of inorganic materials, adding cellulase to the crushed bamboo shoots, the ratio of the crushed bamboo shoots to the cellulase being 100:1, and performing enzymolysis at 30° C. for 9 hours;

[0081] S3, fermenting the enzymolysis product after enzymolysis in S2 at a temperature of 35° C. for 60 days to obtain a product to be distilled;

[0082] S4, performing a distillation treatment on the product to be distilled obtained by the fermentation treatment in S3, wherein the distillation treatment provides clockwise or counterclockwise steam to the product to be distilled, wherein the steam causes the product to be distilled to rotate and forces the center of the product to be distilled to have an inverted cone-shaped negative pressure zone that actively attracts the distillation product;

[0083] S5, post-processing, post-processing the distillation product obtained by the distillation treatment in S4 to obtain high-proof bamboo shoot wine.

[0084] The bamboo shoot wine obtained by the above production process has the following actual test data:

[0085]

[0086] It can be seen from the above data table that each inspection item of the bamboo shoot wine in this embodiment meets the corresponding technical requirements. Embodiment 4

[0087] The production process of bamboo shoot wine includes the following steps:

[0088] S1, bamboo shoots crushing;

[0089] S2, storing the crushed bamboo shoots in S1 in a semi-sealed container made of inorganic materials, adding cellulase to the crushed bamboo shoots, the ratio of the crushed bamboo shoots to the cellulase being 100:0.6, and performing enzymolysis at 40° C. for 6 hours;

[0090] S3, fermenting the enzymolysis product after enzymolysis in S2 at a temperature of 30° C. for 64 days to obtain a product to be distilled;

[0091] S4, performing a distillation treatment on the product to be distilled obtained by the fermentation treatment in S3, wherein the distillation treatment provides clockwise or counterclockwise steam to the product to be distilled, wherein the steam causes the product to be distilled to rotate and forces the center of the product to be distilled to have an inverted cone-shaped negative pressure zone that actively attracts the distillation product;

[0092] S5, post-processing, post-processing the distillation product obtained by the distillation treatment in S4 to obtain high-proof bamboo shoot wine. Embodiment 5

[0093] The production process of bamboo shoot wine includes the following steps:

[0094] S1, bamboo shoots crushing;

[0095] S2, storing the crushed bamboo shoots in S1 in a semi-sealed container made of inorganic materials, adding cellulase to the crushed bamboo shoots, the ratio of the crushed bamboo shoots to the cellulase being 100:1.4, and performing enzymolysis at 20°C for 12 hours;

[0096] S3, fermenting the hydrolyzate after enzymolysis in S2 at a temperature of 40° C. for 56 days to obtain a product to be distilled;

[0097] S4, performing a distillation treatment on the product to be distilled obtained by the fermentation treatment in S3, wherein the distillation treatment provides clockwise or counterclockwise steam to the product to be distilled, wherein the steam causes the product to be distilled to rotate and forces the center of the product to be distilled to have an inverted cone-shaped negative pressure zone that actively attracts the distillation product;

[0098] S5, post-processing, post-processing the distillation product obtained by the distillation treatment in S4 to obtain high-proof bamboo shoot wine. Embodiment 6

[0099] The production process of bamboo shoot wine includes the following steps:

[0100] S1, bamboo shoots crushing;

[0101] S2, storing the crushed bamboo shoots in S1 in a semi-sealed container made of inorganic materials, adding cellulase to the crushed bamboo shoots, the ratio of the crushed bamboo shoots to the cellulase being 100:1.1, and performing enzymolysis at 35°C for 7 hours;

[0102] S3, fermenting the hydrolyzate after enzymolysis in S2 at a temperature of 38° C. for 59 days to obtain a product to be distilled;

[0103] S4, performing a distillation treatment on the product to be distilled obtained by the fermentation treatment in S3, wherein the distillation treatment provides clockwise or counterclockwise steam to the product to be distilled, wherein the steam causes the product to be distilled to rotate and forces the center of the product to be distilled to have an inverted cone-shaped negative pressure zone that actively attracts the distillation product;

[0104] S5, post-processing, post-processing the distillation product obtained by the distillation treatment in S4 to obtain high-proof bamboo shoot wine. Embodiment 7

[0105] Based on the above embodiments, this embodiment further provides a bamboo shoot wine, which is produced by the production process of bamboo shoot wine in any of the above embodiments. The bamboo shoot wine has an alcohol content of 35°-78°.

[0106] The specific embodiments described herein are merely examples of the spirit of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in similar ways, but they will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. The production process of bamboo shoot wine comprises the following steps: S1. Bamboo shoots crushing; characterized in that, The following steps are also included: S2, storing the crushed bamboo shoots in S1 in a semi-sealed container made of inorganic materials, adding cellulase to the crushed bamboo shoots, and performing enzymolysis at a temperature of 20-40° C. for 6-12 hours; S3, fermenting the enzymolysis product after enzymolysis in S2 at a temperature of 30-40° C. for 56-64 days to obtain a product to be distilled; S4, performing a distillation treatment on the product to be distilled obtained by the fermentation treatment in S3, wherein the distillation treatment provides clockwise or counterclockwise steam to the product to be distilled, wherein the steam causes the product to be distilled to rotate and forces the center of the product to be distilled to have an inverted cone-shaped negative pressure area that actively attracts the distillation product; S5, post-processing, post-processing the distillation product obtained by the distillation process in S4 to obtain high-proof bamboo shoot wine; The distillation treatment adopts a distillation device, which comprises a distillation container (1) having a distillation outlet (10) at the top, a feed inlet (11) at the bottom of the distillation container (1), the distillation outlet (10) being connected to a distillate discharge pipe, and the inner bottom of the distillation container (1) having an arc-shaped concave bottom surface or a flat bottom surface; the inner wall of the top of the distillation container (1) having an annular cone surface, and the distillation outlet (10) being arranged at the top of the annular cone surface; a steam-driven distillation mechanism (2) for providing clockwise or counterclockwise steam in a plane (P1) perpendicular to the axis of the distillation container (1) is arranged in the distillation container (1), the steam-driven distillation mechanism (2) makes the to-be-distilled substance in the distillation container (1) rotate in the distillation container (1) and forces the center of the to-be-distilled substance to have an inverted conical negative pressure area (F); the steam-driven distillation mechanism (2) is connected to a steam supply source; the steam-driven distillation mechanism (2) comprises a plurality of first steam delivery pipes (20) distributed in a circle around the axis of the distillation container (1); the first steam delivery pipes (2 The outer end of the steam delivery pipe (20) is closed, and a first steam outlet (21) is provided on the first steam delivery pipe (20) and is distributed on a plane (P1) perpendicular to the axis; all the first steam delivery pipes (20) are at the same height, and two adjacent first steam delivery pipes (20) are distributed at an acute angle; and the steam distributor (22) is located above the feed inlet (11) and the steam distributor (22) provides steam for the first steam delivery pipes (20); the inner ends of the first steam delivery pipes (20) are connected to the steam outlet (21) and the steam outlet (21) is ... A steam distributor (22) is provided and the steam distributor (22) is connected to the first steam delivery pipe (20), the diameter of the steam distributor (22) is larger than the diameter of the feed port (11); the feed port (11), the steam distributor (22) and the distillation outlet (10) are all located on the axis of the distillation container (1); the steam distributor (22) is connected to a steam supply source pipe (23) at least partially suspended in the distillation container (1), and the suspended ends of the steam distributor (22) and the steam supply source pipe (23) are fixedly connected.

2. The production process of bamboo shoot wine according to claim 1, characterized in that: In the above step S2, the ratio of the crushed bamboo shoots to the cellulase is 100:0.6-1.

4.

3. The production process of bamboo shoot wine according to claim 1, characterized in that: The ratio of solid to liquid in the distillate is 4:

6.

4. The production process of bamboo shoot wine according to claim 1, characterized in that: In the above S3, the fermentation process is performed under a non-pressure state.

5. The production process of bamboo shoot wine according to claim 1, characterized in that: In the above S4, the specific steps of the distillation process include the following: S40, allowing the fermented product to be distilled to enter the distillation container (1); S41, a steam supply source provides steam to the steam-driven distillation mechanism (2), wherein the steam-driven distillation mechanism (2) provides at least part of steam in a clockwise or counterclockwise direction to the distillate in S40 on a plane (P1) perpendicular to the axis of the distillation container (1), wherein the steam causes the distillate to rotate and forces the center of the distillate to have an inverted conical negative pressure area (F); S42. The final distillation product obtained after the treatment in S41 is actively attracted by the inverted cone-shaped negative pressure zone (F), and finally the distillation product is discharged from the distillation outlet (10) at the top of the distillation container (1).

6. The production process of bamboo shoot wine according to claim 5, characterized in that: A second steam pipe (24) is vertically arranged at the top of the steam distributor (22), the top of the second steam pipe (24) is closed, and a plurality of second steam outlets (25) are arranged on the second steam pipe (24) with their axis lines being perpendicular to the axis lines of the second steam pipe (24). The steam-driven distillation mechanism (2) has residual steam with its ejection direction parallel to the plane (P1), and the residual steam provides steam to the inverted conical negative pressure zone (F).

7. The production process of bamboo shoot wine according to claim 6, characterized in that: The total amount of steam of the at least part of the steam of the steam-driven distillation mechanism (2) is greater than the total amount of steam of the remaining steam.

8. The production process of bamboo shoot wine according to claim 7, characterized in that: The remaining steam is at the bottom of the inverted cone-shaped negative pressure zone (F).

9. The production process of bamboo shoot wine according to claim 1, characterized in that: The distillation product is discharged to the post-treatment step through the top of the distillation vessel (1).

10. Bamboo shoot wine, characterized in that The bamboo shoot wine is produced by the production process of the bamboo shoot wine according to any one of claims 1 to 9.

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