Bamboo fermented wine and preparation method thereof

Abstract

The invention discloses bamboo fermented wine and a preparation method thereof, and belongs to the technical field of wine brewing. The fermented wine is prepared from water, bamboo powder, honey and distiller's yeast as raw materials through the processes of bamboo powder preparation, soaking, fermentation, distillation, ageing, canning and the like. According to the method, nutritional ingredients of bamboos are fully utilized, fermentation process parameters are optimized, the fermentation temperature and time are controlled, the fermentation process is more stable, the fermentation efficiency and the product quality are improved, the product has unique bamboo fragrance flavor, mellow taste and long aftertaste, and the requirements of consumers for special wine products are met.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of brewing, in particular to a bamboo fermented wine and a preparation method thereof. BACKGROUND

[0002] With the improvement of people's living standards and the enhancement of health awareness, the demand for wine products gradually develops in the direction of nutrition, health and characteristics. Traditional wine is mainly made from grain, such as sorghum, corn, rice, etc. However, the limited nature of grain resources makes it urgent to find new brewing materials.

[0003] Bamboo is a kind of plant that grows rapidly and is rich in resources, and has high nutritional and medicinal value. Bamboo contains rich cellulose, hemicellulose, lignin, amino acids, vitamins and various minerals. Using bamboo as a brewing material not only broadens the source of brewing materials, but also gives the wine product a unique flavor and nutrition.

[0004] At present, there have been some researches and reports on bamboo wine, but the existing bamboo wine preparation methods have some shortcomings. For example, some methods use fresh bamboo to soak white wine to make bamboo wine. Although this method is simple to operate, the nutritional ingredients in bamboo are difficult to fully dissolve, and the flavor of the wine is single; some methods do not properly control the process parameters during fermentation, resulting in low fermentation efficiency and unstable product quality.

[0005] The present application provides a bamboo fermented wine and a preparation method thereof, which can fully utilize the nutritional ingredients in bamboo and have unique flavor and stable quality. SUMMARY

[0006] The present application aims to overcome the problems of low utilization rate of nutritional ingredients, single flavor and unstable quality in the preparation of bamboo wine in the prior art, and provides a bamboo fermented wine and a preparation method thereof.

[0007] A bamboo fermented wine is prepared from the following raw materials in parts by weight:

[0008] water 80-100 parts, bamboo powder 10-20 parts, honey 0.01-0.02 parts, and distiller's yeast 2-5 parts.

[0009] Further, the bamboo fermented wine is prepared from the following raw materials in parts by weight: water 80 parts, bamboo powder 10 parts, honey 0.01 parts, and distiller's yeast 2 parts.

[0010] Further, the bamboo fermented wine is prepared from the following raw materials in parts by weight: water 90 parts, bamboo powder 15 parts, honey 0.01 parts, and distiller's yeast 3 parts.

[0011] Further, the bamboo fermented wine is prepared from the following raw materials in parts by weight: water 100 parts, bamboo powder 20 parts, honey 0.01 parts, and distiller's yeast 5 parts.

[0012] A preparation method of bamboo fermented wine, comprising the following steps:

[0013] (1) Preparation of bamboo powder: fresh, disease-free bamboo is selected, cleaned, then crushed by a crusher, and sieved through a 30-mesh sieve to obtain bamboo powder for later use;

[0014] (2) Soaking: bamboo powder and water are weighed and taken according to the proportion, bamboo powder: water = 1:6, the bamboo powder is added into water, stirred uniformly, then soaked at 25-30 ℃ for 24 hours, and stirred every 6 hours during the period;

[0015] (3) Fermentation: the soaked bamboo powder mixture is put into a fermentation tank, honey and koji are added according to the proportion by weight, stirred uniformly, the fermentation temperature is controlled to be 28-32 ℃, the fermentation time is 25 days, the fermentation liquid is stirred every day during the fermentation process, and the pH value and alcohol content of the fermentation liquid are monitored;

[0016] (4) Distillation: after the fermentation is completed, the fermentation liquid is distilled, and the distillate is collected; the distillation temperature is controlled to be 90 ℃, the distillation speed is 2-3 L / h, and the distillate with an alcohol content of 12-15 %vol is intercepted as base wine;

[0017] (5) Aging: the base wine is put into an aging tank and stored at 15-20 ℃ and a relative humidity of 70-80 %;

[0018] (6) Canning: the filtered wine liquid is canned, sealed and sterilized at a temperature of 80-90 ℃ for 15-20 minutes, and the finished bamboo fermented wine is obtained.

[0019] Further, the koji in step (3) is one or more of rice koji, wheat koji or Daqu.

[0020] The bamboo fermented wine has the advantages that:

[0021] (1) The bamboo powder is used as the main raw material, the nutritional components in the bamboo are fully utilized, the bamboo wine prepared has high nutritional value and is rich in amino acids, vitamins and minerals.

[0022] (2) The nutritional components in the bamboo can be fully dissolved by soaking the bamboo powder, and the utilization rate of the raw material is improved.

[0023] (3) The fermentation process parameters are optimized, the fermentation temperature and time are controlled, the fermentation process is more stable, and the fermentation efficiency and product quality are improved.

[0024] (4) The bamboo wine prepared has a unique bamboo flavor, a mellow taste and a long aftertaste, and meets the demand of consumers for characteristic wine products.

[0025] (5) The preparation method of the present invention is simple to operate, easy to industrialize and has broad market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. It should be understood that the following drawings only illustrate certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other relevant drawings can be obtained based on these drawings without paying any creative work.

[0027] Figure 1 The present invention is a flow chart of the preparation steps of the bamboo fermented wine. DETAILED DESCRIPTION

[0028] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings herein can be arranged and designed in various different configurations.

[0029] Example 1

[0030] The invention discloses a bamboo fermented wine, which is composed of the following raw materials in parts by weight: 80 parts of water, 10 parts of bamboo powder, 0.01 parts of honey and 2 parts of distiller's yeast.

[0031] The preparation method is as follows:

[0032] (1) Preparation of bamboo powder: Select fresh, pest-free bamboo, clean it, and then crush it with a grinder and pass it through a 30-mesh sieve to obtain bamboo powder for later use.

[0033] (2) Soaking: Weigh bamboo powder and water according to weight, one ton of bamboo powder equals six tons of water. Add bamboo powder into water, stir evenly, and soak at 25°C for 24 hours, stirring every 6 hours.

[0034] (3) Fermentation: Place the soaked bamboo powder mixture into a fermentation tank, add honey and rice koji (rice koji) by weight, stir evenly, and control the fermentation temperature to 28°C for 25 days. During the fermentation process, stir once a day and monitor the pH value and alcohol content of the fermentation liquid.

[0035] (4) Distillation: After fermentation, the fermentation liquid is distilled, the distillation temperature is controlled at 90 ° C, the distillation rate is 2 L / h, and the fraction with an alcohol content of 12% vol is intercepted as the base wine.

[0036] (5) Aging: the base liquor is placed in an aging tank and stored at 15°C and a relative humidity of 70%.

[0037] (6) Bottling: the filtered liquor is bottled, sealed and sterilized at 80°C for 15 minutes to obtain the finished bamboo fermented liquor.

[0038] Example 2

[0039] A bamboo fermented liquor is prepared from the following raw materials in parts by weight: water 90 parts, bamboo powder 15 parts, honey 0.01 part, and liquor starter 3 parts.

[0040] The preparation method is as follows:

[0041] (1) Preparation of bamboo powder: fresh, disease- and pest-free bamboo is selected, washed clean, then crushed using a crusher and passed through a 30-mesh sieve to obtain bamboo powder, which is reserved for use.

[0042] (2) Soaking: bamboo powder and water are weighed out in parts by weight, the bamboo powder is added to the water, and after stirring until uniform, the mixture is soaked at 28°C for 24 hours, with stirring every 6 hours during the soaking period.

[0043] (3) Fermentation: the soaked bamboo powder mixture is placed in a fermentation tank, honey and liquor starter (a 1:1 mixture of wheat starter and Daqu starter) are added in parts by weight, and the mixture is stirred until uniform, with the fermentation temperature controlled at 30°C and the fermentation time controlled at 25 days. During the fermentation process, the mixture is stirred once a day, and the pH value and alcohol content of the fermentation liquor are monitored.

[0044] (4) Distillation: after the fermentation is complete, the fermentation liquor is distilled, with the distillation temperature controlled at 90°C and the distillation rate controlled at 2.5 L / h, and the fraction with an alcohol content of 13%vol is collected as the base liquor.

[0045] (5) Aging: the base liquor is placed in an aging tank and stored at 18°C and a relative humidity of 75%.

[0046] (6) Bottling: the filtered liquor is bottled, sealed and sterilized at 85°C for 18 minutes to obtain the finished bamboo fermented liquor.

[0047] Example 3

[0048] A bamboo fermented liquor is prepared from the following raw materials in parts by weight: water 100 parts, bamboo powder 20 parts, honey 0.01 part, and liquor starter 5 parts.

[0049] The preparation method is as follows:

[0050] (1) Preparation of bamboo powder: fresh, disease- and pest-free bamboo is selected, washed clean, then crushed using a crusher and passed through a 30-mesh sieve to obtain bamboo powder, which is reserved for use.

[0051] (2) Soaking: Bamboo powder and water are weighed by parts by weight, the bamboo powder is added into the water, and after stirring uniformly, it is soaked at 30℃ for 24 hours, and stirring is carried out every 6 hours during the period.

[0052] (3) Fermentation: The soaked bamboo powder mixture is put into a fermentation tank, honey and koji (daqu) are added by parts by weight, stirred uniformly, the fermentation temperature is controlled to be 32℃, and the fermentation time is 25 days. During the fermentation process, stirring is carried out once a day, and the pH value and alcohol content of the fermentation liquor are monitored.

[0053] (4) Distillation: After the fermentation is completed, the fermentation liquor is distilled, the distillation temperature is controlled to be 90℃, the distillation speed is 3L / h, and the fraction with an alcohol content of 15%vol is intercepted as base liquor.

[0054] (5) Aging: The base liquor is put into an aging tank and stored at 20℃ and a relative humidity of 80%.

[0055] (6) Canning: The filtered liquor is canned, sealed, sterilized at 90℃ for 20 minutes, and the finished bamboo fermented liquor is obtained.

[0056] Experimental data and analysis

[0057] 1.1 Influence of raw material ratio on product quality

[0058] In order to explore the influence of different raw material ratios on the quality of bamboo fermented liquor, different amounts of bamboo powder, honey and koji are set for experiments, and the results are shown in Table 1.

[0059] Table 1 Influence of raw material ratio on quality of bamboo fermented liquor

[0060]

[0061]

[0062] From Table 1, it can be seen that when the bamboo powder addition amount is 10-20 parts, the honey addition amount is 0.01 parts, and the koji addition amount is 2-5 parts, the alcohol content, total sugar content and total acid content of the prepared bamboo fermented liquor are appropriate, and the flavor is better. Among them, the products of experiment numbers 3 and 4 have higher comprehensive evaluation, so the bamboo powder 10-20 parts, honey 0.01 parts and koji 2-5 parts are selected as the best raw material ratio range in the present application.

[0063] 1.2 Sensory requirements

[0064] The following table should be met

[0065] Table 2 Sensory requirements

[0066]

[0067] 1.3 Physico-chemical indexes

[0068] The following table should be met.

[0069] Table 3 Physico-chemical indexes

[0070] Item Index Test method Remark Alcohol content (%vol at 20℃) 29-53 GB 5009.225 The indicated value and the measured value of alcohol content label should not exceed ±1.0 %vol Dry extract (g / L) 0.1 GB 15038 Methanol (g / L) Not detected GB 5009.266 Cyanide (calculated as HCN) (mg / L) Not detected GB 5009.36

[0071] 1.4 Limit of pollutants

[0072] The following table should be met.

[0073] Table 4 Limit of pollutants

[0074]

[0075]

[0076] The bamboo fermented wine and the preparation method thereof have wide raw material sources and are renewable, the bamboo grows rapidly, does not compete with grain for land, and is beneficial to saving grain resources. The product is nutritious, rich in natural nutritional components in bamboo, and has certain health care functions. The production process is simple and easy to control, and is suitable for large-scale industrial production. The product has unique flavor, coordinated taste of bamboo and wine, and can meet the needs of different consumers.

[0077] In summary, the fermented wine with bamboo powder as the main raw material and the preparation method thereof have important economic value and social significance, and are worth being widely applied.

[0078] The above only describes the preferred embodiments of the present application, and does not limit the present application, and any modification, equivalent replacement and improvement made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims

1. A bamboo fermented wine, characterized in that: It is composed of the following raw materials in parts by weight: 80-100 parts of water, 10-20 parts of bamboo powder, 0.01-0.02 parts of honey, and 2-5 parts of distiller's yeast.

2. The bamboo fermented wine according to claim 1, characterized in that: It is composed of the following raw materials in parts by weight: 80 parts of water, 10 parts of bamboo powder, 0.01 part of honey, and 2 parts of distiller's yeast.

3. The bamboo fermented wine according to claim 1, characterized in that: It is composed of the following raw materials in parts by weight: 90 parts of water, 15 parts of bamboo powder, 0.01 part of honey, and 3 parts of distiller's yeast.

4. The bamboo fermented wine according to claim 1, characterized in that: It is composed of the following raw materials in parts by weight: 100 parts of water, 20 parts of bamboo powder, 0.01 part of honey, 5 parts of distiller's yeast.

5. A method for preparing bamboo fermented wine, characterized in that: The following steps are involved: (1) Preparation of bamboo powder: fresh, pest-free bamboo is selected, cleaned, and then crushed with a grinder and passed through a 30-mesh sieve to obtain bamboo powder for later use; (2) Soaking: Weigh bamboo powder and water by weight, bamboo powder: water = 1:6, add bamboo powder to water, stir evenly, and soak at 25-30°C for 24 hours, stirring every 6 hours; (3) Fermentation: Place the soaked bamboo powder mixture into a fermentation tank, add honey and distiller's yeast according to weight, stir evenly, control the fermentation temperature to 28-32°C, and ferment for 25 days. During the fermentation process, stir once a day and monitor the pH value and alcohol content of the fermentation liquid. (4) Distillation: After fermentation, the fermentation liquid is distilled and the fractions are collected. The distillation temperature is controlled at 90-100°C and the distillation rate is 2-3 L / h. The fraction with an alcohol content of 12-15% vol is intercepted as the base wine. (5) Aging: Place the base wine in an aging tank and store it at 15-20°C and a relative humidity of 70-80%; (6) Canning: The filtered wine is canned, sealed and sterilized at a temperature of 80-90°C for 15-20 minutes to obtain the finished bamboo fermented wine.

6. The method for preparing bamboo fermented wine according to claim 5, characterized in that: The koji in step (3) is a mixture of one or more of rice koji, wheat koji or daqu.

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