CN103409284B - Brewing method of moso bamboo shoot wine - Google Patents

Abstract

The invention provides a brewing method of moso bamboo shoot wine. The brewing method comprises the following steps of (1) preparing materials and removing shells; (2) washing; (3) crushing; (4) distributing materials; (5) cooking; (6) saccharifying; (7) degrading cellulase and feeding sugar; (8) fermenting; (9) distilling; and (10) aging, mixing and packaging. The brewing method provided by the invention is simple in process and short in fermentation time; the general appearance of the brewed moso bamboo shoot wine is colorless, is bright and transparent and has no suspension matter and sediment; all tastes of the wine are coordinated and the wine is fragrant and pure, has a long-time sweet taste and is sweet and soft; the aftertaste is pure and cool.

Description

A kind of brewing method of moso bamboo shoot wine

technical field

The invention relates to a processing method of bamboo shoot wine, in particular to a brewing method of moso bamboo shoot wine.

Background technique

Moso bamboo is the bamboo species with the largest distribution area, the widest usage, the best economic benefits and strong ecological adaptability in my country. Hunan is the central distribution area of moso bamboo in the country, with a planting area of 13.3 million mu and 1.95 billion standing bamboos, ranking second in the country. Moso bamboo is distributed in 14 cities and prefectures in the whole province, including 36 counties and cities with more than 200,000 mu, and more than 200 towns and towns with more than 10,000 mu. Among them, Fujian, Zhejiang, Hunan, and Jiangxi are the central distribution areas, and the bamboo forest area accounts for more than 50% of the country's total. When processing bamboo shoots, generally 1/6-1/3 of bamboo shoots have to be discarded; the fibers of larger bamboo shoots are more, and some even account for 1/2 of the bamboo shoots. Throw it away, causing a lot of waste.

Bamboo shoots are rich in amino acids, various mineral elements and vitamins, and the content of fiber, semi-fiber, lignin and dietary fiber in bamboo shoots is also high, so bamboo shoots are a kind of natural food with complete nutrition. The bamboo industry is one of the pillars of the agricultural economy. Accelerating the process of bamboo industrialization and developing new bamboo shoot products are effective ways to prosper the mountainous economy and farmers to get rid of poverty and become rich. are of great practical significance. The efficient utilization of bamboo shoots can accelerate the cultivation of bamboo industry resources in our province and promote the healthy and sustainable development of the bamboo industry.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a brewing method of moso bamboo shoot wine with simple process, good product quality, rich nutrition and the ability to utilize moso bamboo shoots.

The technical scheme that the present invention adopts to solve described technical problem is, a kind of brewing method of moso bamboo shoot wine, comprises the following steps:

In the present invention, unless otherwise specified, the said parts are parts by mass.

(1) Prepare materials and remove shells:

Prepare fresh moso bamboo leaves and fresh moso bamboo shoots or bamboo shoots, and remove the shell and damaged parts of the fresh moso bamboo shoots; there is no need to remove the more fibrous parts of moso bamboo shoots, the added cellulase can decompose cellulose into disaccharides, monosaccharides, etc. substance;

(2) Cleaning: clean fresh moso bamboo leaves and shelled fresh moso bamboo shoots or bamboo shoots;

(3) Pulverization: pulverize the washed fresh moso bamboo leaves and fresh moso bamboo shoots or bamboo shoots;

Crushing fresh moso bamboo shoots or bamboo shoots and fresh moso bamboo leaves can expand the contact area, improve the utilization rate of fermentation, and promote the rapid progress of fermentation;

(4) Ingredients: mix 1-2 parts of rice, 0.5-1 part of corn grits, 1-2 parts of glutinous rice, 0.2-0.5 parts of wheat, 0.2-0.5 parts of sorghum, 0.2-0.5 parts of buckwheat, soak in water for 6-10 0.2-0.5 part of fresh moso bamboo leaves and 5-8 parts of fresh moso bamboo shoots or bamboo shoots and soaked 6-10 hours rice, Corn grits, glutinous rice, wheat, sorghum, and buckwheat are evenly blended, and then the total weight of unsoaked rice, corn grits, glutinous rice, wheat, sorghum, and buckwheat and the total weight of fresh moso bamboo leaves and moso bamboo shoots or bamboo shoots Add water in a ratio of 1:1-3 to water and mix evenly;

The sum of the total weight of the unsoaked rice, corn grits, glutinous rice, wheat, sorghum and buckwheat and the total weight of fresh bamboo leaves and bamboo shoots or bamboo shoots is called the total weight of the compounded substance;

Soak rice, corn grits, glutinous rice, wheat, sorghum, and buckwheat for 6-10 hours, which can fully absorb water and facilitate cooking; 

(5) Cooking: Put the blended substance treated in step (4) into a cooking pot, add 2-8u high-temperature-resistant α-amylase per gram of the blended substance according to the total weight of the blended substance, stir evenly, at 90-95 Cook at ℃ for 2-4 hours;

The starch content in moso bamboo shoots and moso bamboo leaves is very small, and the starch content in rice, corn, glutinous rice, wheat, sorghum, and buckwheat is relatively high; the high temperature-resistant α-amylase can withstand higher temperatures, and the enzyme activity is very large. Very good conversion of starch into small molecular sugars, providing most of the substances for the utilization of glucoamylase;

(6) Saccharification: Cool down the prepared mixture cooked in step (5) to 60-65°C, add 60-120u of glucoamylase per gram of the prepared substance according to the total weight of the prepared substance, and stir evenly;

Moso bamboo shoots, moso bamboo leaves, rice, corn, glutinous rice, wheat, sorghum, and buckwheat contain some sugars. Amylase and cellulase can also convert large molecular substances into small molecular substances and be degraded by glucoamylase;

(7) Cellulase degradation and sugar supplementation: when the temperature drops to 45-55°C, according to the total weight of the blended substance, add 30-80 u of cellulase per gram of the blended substance, and then add 0.2 u of the total weight of the blended substance -2% honey or sugar, stir well;

The cellulose content of the moso bamboo is relatively high, and the high-efficiency cellulase can degrade the cellulose well and use it for glucoamylase; the main substance used by the yeast to proliferate is sugar, and a certain amount of sugar needs to be added to maintain the vitality of the yeast. Adding honey can increase the flavor and aroma components of wine;

(8) Fermentation: Cool to below 38°C, stir and add Saccharomyces cerevisiae equivalent to 0.2-3wt% of the total weight of the blended substances, put in an altar, seal, keep warm at 28-35°C, and ferment naturally for 7-15 days, the 3rd-5th day Day plus honey or sugar equivalent to 0.5-2% of the total weight of the blended substance;

Saccharomyces cerevisiae can convert small molecular substances into alcohol very well. At the same time, Saccharomyces cerevisiae also needs a certain amount of sugar to reproduce and grow. It can provide a certain amount of sugar for Saccharomyces cerevisiae to reproduce. If the temperature is too high, Saccharomyces cerevisiae will not survive, and the temperature is too low Saccharomyces cerevisiae is in an inactive state, so a suitable temperature is an important condition to ensure the success of winemaking;

(9) Distillation: Distill the fermented liquor;

Generally, the principle of pinching the wine before going out is adopted, the cooling water should be changed frequently, and the seal should be kept, and the cooled wine should be sealed well, so as not to let the wine escape;

(10) Aging, blending, and packaging: put it in a ceramic jar and seal it; blend the aged wine, let it stand for 3-5 days, filter and bottle it, seal it, and put a label on it.

The characteristics of the present invention are: (1) use cellulase to degrade the cellulose of moso bamboo shoots, which can make good use of raw materials, reduce waste, and turn waste into resources; (2) high temperature resistant α-amylase, glucoamylase, cellulose The unique ratio of enzymes can make full use of raw materials for fermentation; (3) the strong aroma of moso bamboo shoots and the aftertaste of fresh moso bamboo leaves make the brewed wine have a unique fragrance of bamboo shoots and bamboo leaves; (4) choose rice, corn grits, The six auxiliary materials of glutinous rice, wheat, sorghum and buckwheat can make the wine taste more mellow and increase the alcohol content of bamboo shoot wine.

The process of the invention is simple, the fermentation time is short, and the overall sense of the brewed moso bamboo shoot wine is colorless, clear and transparent, without suspended matter and precipitation, with harmonious flavors of the wine body, pure fragrance, lingering sweetness, sweetness and softness, and net aftertaste Cool.

Detailed ways

Below in conjunction with embodiment the present invention is described in further detail.

Example 1

This embodiment includes the following steps:

(1) Prepare materials and remove shells;

Prepare fresh moso bamboo leaves and fresh moso bamboo shoots, remove shells and damaged parts of fresh moso bamboo shoots;

(2) Cleaning: clean fresh moso bamboo leaves and peeled fresh moso bamboo shoots;

(3) Pulverization: pulverize the washed fresh bamboo shoots and fresh bamboo leaves;

(4) Ingredients: Mix 1 part of rice, 0.5 part of corn grits, 1.5 parts of glutinous rice, 0.2 part of wheat, 0.2 part of sorghum, and 0.2 part of buckwheat, soak in water for 8 hours, filter, and crush the fresh 0.2 part of moso bamboo leaves and 6 parts of fresh moso bamboo shoots are mixed evenly with rice, corn grits, glutinous rice, wheat, sorghum and buckwheat soaked for 8 hours, and water is added. The weight ratio of the total weight of the prepared substances to the added water is 1:1 ,well mixed;

(5) Cooking: put the blended substance treated in step (4) into a cooking pot, add 5u high-temperature-resistant α-amylase per gram of the blended substance according to the total weight of the blended substance, stir evenly, and cook at 90-95°C 3 hours;

(6) Saccharification: Cool down the mixture cooked in step (5) to 60°C, add 80u of glucoamylase per gram of the mixture according to the total weight of the mixture, and stir evenly;

(7) Cellulase degradation and sugar supplementation: when the temperature drops to 48°C, add 50u of cellulase to degrade cellulose per gram of the blended substance according to the total weight of the blended substance, and then add 0.5% of the total weight of the blended substance of honey, stir well;

(8) Fermentation: Cool to 35°C, stir and add Saccharomyces cerevisiae equivalent to 0.5wt% of the total weight of the blended substances, put in an altar, seal, keep warm with chaff at 28-32°C, naturally ferment for 8 days, add equivalent amount on the third day 0.6% honey in the total weight of the prepared substance, stir evenly;

(9) Distillation: Distill the fermented liquor;

(10) Aging, blending, and packaging: put it in a ceramic jar and seal it; blend the aged wine, let it stand for 3 days, filter and bottle, seal, label, and finish the product.

The alcohol content of the bamboo shoot wine obtained in this example is 32 degrees (V/V). The overall sense is colorless, clear and transparent, no suspended matter, no sediment, and the tastes of the wine are harmonious, pure and pure, sweet and long-lasting, sweet and soft , the aftertaste is clean and refreshing.

Example 2

This embodiment includes the following steps:

(1) Prepare materials and remove shells;

To prepare fresh moso bamboo leaves and whole fresh moso bamboo shoots, it is not necessary to remove the more fibrous parts of moso bamboo shoots;

(2) Cleaning: clean fresh moso bamboo leaves and peeled fresh moso bamboo shoots;

(3) Pulverization: pulverize the washed fresh bamboo shoots and fresh bamboo leaves;

(4) Ingredients: Mix 1.5 parts of rice, 0.8 parts of corn grits, 1 part of glutinous rice, 0.3 parts of wheat, 0.3 parts of sorghum, and 0.5 parts of buckwheat, soak in water for 10 hours, filter, and set aside; 0.4 part of fresh moso bamboo leaves and 5 parts of fresh moso bamboo shoots and rice soaked for 10 hours, glutinous rice, wheat, sorghum and buckwheat are evenly prepared, and water is added. The weight ratio of the total weight of the prepared substances to the added water is 1︰2; mix evenly;

(5) Cooking: put the blended substance treated in step (4) into a cooking pot, add 6u high-temperature-resistant α-amylase per gram of the blended substance according to the total weight of the blended substance, stir evenly, cook at 90-95°C for 3.5 Hour;

(6) Saccharification: cool down the prepared mixture cooked in step (5) to 65°C, add 100 u of glucoamylase per gram of the prepared substance according to the total weight of the prepared substance, and stir evenly;

(7) Cellulase degradation and sugar supplementation: when the temperature drops to 45°C, according to the total weight of the blended substance, add 60u of cellulase to degrade the cellulose per gram of the blended substance, and then add 0.8% of the total weight of the blended substance of honey, stir well;

(8) Fermentation: Cool to 35°C, stir and add Saccharomyces cerevisiae equivalent to 0.8wt% of the total weight of the blended substances, put in an altar, seal, keep warm with chaff at 30-32°C, naturally ferment for 10 days, add equivalent amount on the third day 0.8% honey in the total weight of the prepared substance, stir evenly;

(9) Distillation: Distill the fermented liquor;

(10) Aging, blending, and packaging: put it in a ceramic jar and seal it; blend the aged wine, let it stand for 4 days, filter and bottle, seal, label, and finish the product.

The alcohol content of the moso bamboo shoot wine obtained in this example is 36 degrees (V/V). The overall sense is colorless, clear and transparent, no suspended matter, no precipitation, the taste of the wine is harmonious, the fragrance of bamboo shoots is pure, sweet and long, mellow and sweet Soft and clean finish.

Example 3

This embodiment includes the following steps:

(1) Prepare materials and remove shells;

Prepare fresh moso bamboo leaves and fresh moso bamboo shoots, remove the shells and damaged parts of the fresh moso bamboo shoots; it is not necessary to remove the more fibrous parts of the moso bamboo shoots;

(2) Cleaning: clean fresh moso bamboo leaves and peeled fresh moso bamboo shoots;

(3) Pulverization: pulverize the washed fresh bamboo shoots and fresh bamboo leaves;

(4) Ingredients: mix 2 parts of rice, 1 part of corn grits, 2 parts of glutinous rice, 0.5 parts of wheat, 0.4 parts of sorghum, and 0.4 parts of buckwheat, soak in water for 12 hours, filter, and set aside; 0.5 part of fresh moso bamboo leaves and 7 parts of fresh moso bamboo shoots and rice soaked for 12 hours, corn grits, glutinous rice, wheat, sorghum and buckwheat are evenly prepared, and water is added. The weight ratio of the total weight of the prepared substances to the added water is 1︰3; mix evenly;

(5) Cooking: Put the blended substance treated in step (4) into a cooking pot, add 8u high-temperature-resistant α-amylase per gram of the blended substance according to the total weight of the blended substance, stir evenly, and cook at 90-95°C 4 hours;

(6) Saccharification: Cool down the prepared mixture cooked in step (5) to 60°C, add 120 u of glucoamylase per gram of the prepared substance according to the total weight of the prepared substance, and stir evenly;

(7) Cellulase degradation and sugar supplementation: when the temperature drops to 48°C, add 80u of cellulase to degrade cellulose per gram of the blended substance according to the total weight of the blended substance, and then add 1% of the total weight of the blended substance sugar, stir well;

(8) Fermentation: Cool to 35°C, stir and add Saccharomyces cerevisiae equivalent to 0.5wt% of the total weight of the blended substances, put in an altar, seal, keep warm with chaff at 28-32°C, ferment naturally for 12 days, add the equivalent of Deploy the honey of the total weight 1.5% of substance, stir;

(9) Distillation: Distill the fermented liquor;

(10) Aging, blending, and packaging: put it in a ceramic jar and seal it; blend the aged wine, let it stand for 5 days, filter and bottle it, seal it, and label it.

The alcohol content of the bamboo shoot wine obtained in this example is 42 degrees (V/V). The overall sense is colorless, clear and transparent, no suspended matter, no sediment, and the taste of the wine is harmonious, with the fragrance of bamboo leaves, a touch of bamboo shoots, and cotton. Sweet and long, mellow and soft, with a clean aftertaste.

Claims (2)

1. a brewing method of moso bamboo shoot wine, is characterized in that, comprises the following steps: (1) Prepare materials and remove shells: prepare fresh moso bamboo leaves and fresh moso bamboo shoots or bamboo shoots, and remove the shells and damaged parts of fresh moso bamboo shoots; (2) Cleaning: clean fresh moso bamboo leaves and shelled fresh moso bamboo shoots or bamboo shoots; (3) Pulverization: pulverize the washed fresh moso bamboo leaves and fresh moso bamboo shoots or bamboo shoots; (4) Ingredients: mix 1-2 parts of rice, 0.5-1 part of corn grits, 1-2 parts of glutinous rice, 0.2-0.5 parts of wheat, 0.2-0.5 parts of sorghum, 0.2-0.5 parts of buckwheat, soak in water for 6-10 hours, filter, and stand-by; 0.2-0.5 parts of fresh moso bamboo leaves and 5-8 parts of fresh moso bamboo shoots or bamboo shoots through step (3) pulverization process and the rice, corn grits, glutinous rice soaked for 6-10 hours , wheat, sorghum and buckwheat are evenly prepared, and then the sum of the total weight of unsoaked rice, corn grits, glutinous rice, wheat, sorghum and buckwheat, the total weight of fresh bamboo leaves, bamboo shoots or bamboo shoots and the weight of water Add water in a ratio of 1:1-3 and mix well; The sum of the total weight of the unsoaked rice, corn grits, glutinous rice, wheat, sorghum and buckwheat and the total weight of fresh bamboo leaves and bamboo shoots or bamboo shoots is called the total weight of the compounded substance; (5) Cooking: Put the blended substance treated in step (4) into a cooking pot, add 2-8u high-temperature-resistant α-amylase per gram of the blended substance according to the total weight of the blended substance, stir evenly, at 90-95 Cook at ℃ for 2-4 hours; (6) Saccharification: cool down the blended substance cooked in step (5) to 60-65°C, add 60-120 u of glucoamylase per gram of the blended substance according to the total weight of the blended substance, and stir evenly; (7) Cellulase degradation and sugar supplementation: when the temperature drops to 45-55°C, according to the total weight of the blended substance, add 30-80 u of cellulase per gram of the blended substance, and then add 0.2 u of the total weight of the blended substance -2% honey or sugar, stir well; (8) Fermentation: Cool to below 38°C, stir and add Saccharomyces cerevisiae equivalent to 0.2-3wt% of the total weight of the blended substances, put in an altar, seal, keep warm at 28-35°C, and ferment naturally for 7-15 days, the 3rd-5th day Day plus honey or sugar equivalent to 0.5-2% of the total weight of the blended substance; (9) Distillation: Distill the fermented liquor; (10) Aging, blending and packaging. 2. The brewing method of moso bamboo shoot wine according to claim 1, characterized in that, in step (4), when adding water to soak rice, corn groats, glutinous rice, wheat, sorghum, and buckwheat, the water is changed once in the middle of summer.