Distilled liquor added with bamboo leaf powder and preparation method of distilled liquor

By mixing grain powder and bamboo leaf powder in a specific ratio and enzymatically hydrolyzing them, combined with variable temperature fermentation and distillation processes, the problems of low raw material utilization and excessive methanol content in bamboo leaf fermentation have been solved, achieving high alcohol yield and harmonious flavor in the production of distilled spirits.

CN121652897APending Publication Date: 2026-03-13NAT FORESTRY & GRASSLAND ADMINISTRATION BAMBOO RES & DEV CENT
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Patent Information

Application Number
CN202512001308.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-12-29
Publication Date
2026-03-13

AI Technical Summary

Technical Problem

In existing technologies, bamboo leaves have high cellulose content and low starch content. Direct fermentation results in low raw material utilization and low alcohol yield. At the same time, the natural degradation of pectin in bamboo leaves can easily lead to excessive methanol content. Furthermore, untreated bamboo leaves can easily introduce a raw, grassy taste and a bitter taste, resulting in an unbalanced flavor in the finished wine.

Method used

A specific ratio of grain powder and bamboo leaf powder is mixed and subjected to enzymatic hydrolysis and moistening treatment. A compound enzyme preparation of cellulase and pectinase is used, combined with a variable temperature fermentation process and a quantitative distillation cutoff strategy. Enzymatic hydrolysis destroys the cell wall structure of bamboo leaves, improves cellulose utilization, and controls methanol content.

Benefits of technology

It achieves a balance between high alcohol yield and unique flavor, resulting in a mellow and elegant finished product with methanol content within a safe range and good flavor harmony. It also solves the problems of resource waste and safety risks in bamboo leaf fermentation.

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Abstract

The invention relates to the technical field of wine brewing, and discloses a bamboo leaf powder added distilled liquor and a preparation method thereof, and the distilled liquor is prepared from 75-85 parts of grain powder and 15-25 parts of enzyme-deactivated bamboo leaf powder. The preparation method comprises the following steps: mixing the raw materials to obtain a dry mixture; adding a compound enzyme preparation containing cellulase and pectinase, preserving heat at 50-55 DEG C, performing enzymolysis and moistening, destroying a fiber structure and converting fermentable sugar; cooking the moistened material, and adding a saccharifying enzyme for saccharifying; primary fermentation is performed at 28-32 DEG C, and then secondary fermentation is performed at 22-25 DEG C; during distillation, foreshot with the expected wine yield of 1.5%-2.0% is intercepted and abandoned to remove methanol, fractions with the volume of 50% or above are collected to obtain raw wine, and the wine is obtained through ageing. The raw material utilization rate and the wine yield are improved through enzymolysis, the methanol content is controlled through temperature-variable fermentation and precise cut distillation, the raw and green taste of bamboo leaves is eliminated, and the finished wine has the unique composite style of bamboo fragrance and grain fragrance.
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