CN102807938A - Method for brewing fresh bamboo rice wine - Google Patents
Method for brewing fresh bamboo rice wine Download PDFInfo
- Publication number
- CN102807938A CN102807938A CN2011101490377A CN201110149037A CN102807938A CN 102807938 A CN102807938 A CN 102807938A CN 2011101490377 A CN2011101490377 A CN 2011101490377A CN 201110149037 A CN201110149037 A CN 201110149037A CN 102807938 A CN102807938 A CN 102807938A
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- China
- Prior art keywords
- bamboo
- rice wine
- grain
- fresh bamboo
- brewing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 49
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 49
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 49
- 239000011425 bamboo Substances 0.000 title claims abstract description 49
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 19
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 48
- 235000013339 cereals Nutrition 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000005720 sucrose Substances 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 230000032050 esterification Effects 0.000 claims description 5
- 238000005886 esterification reaction Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 3
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000001835 salubrious effect Effects 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a method for brewing fresh bamboo rice wine by using fresh bamboo extract, grain, wine yeast and water as raw materials, which is suitable for brewing yellow rice wine. Fresh bamboo, preferably bamboo of which the growth period is three months to two years, are processed into small slices 3 to 8 cm in thickness by adopting a bamboo slicing machine; the bamboo slices and the water are steamed at high temperature to prepare the fresh bamboo extract; sucrose and special type yeast can be added to the fresh bamboo extract to ferment the fresh bamboo extract; the well processed and blended fresh bamboo extract is saccharified, fermented and esterified together with the grain and the wine yeast to brew the fresh bamboo rice wine; the grain can be brewed by directly using raw meal or after being steamed; and the mass ratio of the fresh bamboo and the grain is preferably 0.2-1.0:1.0. Nutritional components comprising pure natural amino acid, and the like in the yellow rice wine and the health care effect of the yellow rice wine are increased, and the yellow rice wine has a mellow and clean taste and unique light bamboo fragrance; and the added value of the bamboo and the yield and the quality of the rice wine are increased, thereby promoting the development of agricultural industrialization.
Description
Technical field
The present invention relates to the brewing method of bright bamboo rice wine.Be suitable for grain is brewageed into yellow rice wine.
Background technology
Existing yellow wine brewing method is: with grain, distiller's yeast and water is raw material, forms through saccharification, fermentation, esterification.Existing yellow rice wine producer mainly adopts these batchings and technical process.This yellow rice wine has more rich nutritive ingredient and mellow mouthfeel, but since the simple grain that adopts, the health-care effect that can't realize ideal, and be short of salubrious mouthfeel.
Summary of the invention
The objective of the invention is to provide the brewing method of bright bamboo rice wine; Adopting bright bamboo extracting solution and grain, distiller's yeast and water is that raw material is brewageed bright bamboo rice wine; Increase nutritive ingredient and health-care effects thereof such as pure natural amino acid in the yellow rice wine, mouthfeel is pure and mild salubrious, and unique light bamboo is fragrant; Improve the added value of bamboo, promote the agriculture industrialization development.
The present invention is achieved in that selecting vegetative period for use is 3 months to 2 years bamboo, adopts the bamboo slicing machine to be processed into 3～8cm small pieces, adds water after cleaning up with clear water and processes bright bamboo extracting solution through high temperature steaming; Can add sucrose and extraordinary yeast fermentation in the bright bamboo extracting solution.After the cooling,, brewage into bright bamboo rice wine with grain, distiller's yeast saccharification, fermentation, esterification.Grain is brewageed except after cooking, and also available raw material are directly brewageed.The mass ratio of bright bamboo and grain is with 0.2～1.0: 1.0 are advisable.
The present invention had both increased the nutritive ingredients such as pure natural amino acid in the yellow rice wine owing in raw material, contain bright bamboo extracting solution, significantly strengthened its health-care effect, made the mouthfeel of wine body pure and mild salubrious again, and also unique light bamboo is fragrant.Bamboo and grain are brewageed into bright bamboo rice wine, can improve the added value and the rice wine yield and quality of bamboo, thereby promote the agriculture industrialization development.
Embodiment
Prescription of the present invention is provided by following examples.
Technical process of the present invention is provided by following examples.
Bright bamboo → section → cleaning → boiling → bright bamboo extracting solution → sucrose dissolved → cooling → join in the cylinder → stir → saccharification → fermentation → esterification → press filtration → fry in shallow oil wine → sterilization → can with glutinous rice, distiller's yeast, extraordinary yeast and mountain spring water
Above-mentioned finished product promptly becomes qualified bright bamboo rice wine through check.
The bright bamboo rice wine that adopts aforesaid method to brewage can offer market sale.
Claims (9)
1. the brewing method of bright bamboo rice wine is a raw material with grain, distiller's yeast and water, forms through saccharification, fermentation, esterification, it is characterized in that adding in the raw material bright bamboo extracting solution.
2. brewing method according to claim 1 is characterized in that bright bamboo is being vegetative period that 3 months to 2 years bamboo is advisable.
3. brewing method according to claim 1 is characterized in that bright bamboo employing bamboo slicing machine is processed into 3～8cm small pieces.
4. brewing method according to claim 1 is characterized in that bamboo chip and water are processed bright bamboo extracting solution through high temperature steaming.
5. according to claim 1 or 4 described brewing methods, it is characterized in that to add extraordinary yeast fermentation in the bright bamboo extracting solution.
6. according to claim 1 or 4 described brewing methods, it is characterized in that processing is allocated good bright bamboo extracting solution with grain, distiller's yeast saccharification, fermentation, esterification, brewage into bright bamboo rice wine.
7. brewing method according to claim 1 is characterized in that can adding in the raw material 5～35% sucrose.
8. brewing method according to claim 1 is characterized in that brewageing after grain can directly be brewageed or cook with raw material.
9. according to claim 1 or 4 described brewing methods, the mass ratio that it is characterized in that bright bamboo and grain is with 0.2～1.0: 1.0 are advisable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101490377A CN102807938A (en) | 2011-05-29 | 2011-05-29 | Method for brewing fresh bamboo rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101490377A CN102807938A (en) | 2011-05-29 | 2011-05-29 | Method for brewing fresh bamboo rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102807938A true CN102807938A (en) | 2012-12-05 |
Family
ID=47231810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101490377A Pending CN102807938A (en) | 2011-05-29 | 2011-05-29 | Method for brewing fresh bamboo rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102807938A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112240A (en) * | 2015-08-13 | 2015-12-02 | 合肥旭腾环保科技有限公司 | Healthcare yellow rice wine with light bamboo aroma and method for manufacturing healthcare yellow rice wine |
| CN113621460A (en) * | 2021-09-29 | 2021-11-09 | 湖北苗仙聚生物科技有限公司 | Preparation method of bamboo wine brewed by mixed fermentation and bamboo wine prepared by preparation method |
| CN116751644A (en) * | 2023-07-14 | 2023-09-15 | 杨仲云 | a kind of bamboo wine |
| CN117625334A (en) * | 2023-12-07 | 2024-03-01 | 苏州春森宸贸易有限公司 | A kind of chicken head rice wine brewing process method |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056527A (en) * | 1991-05-09 | 1991-11-27 | 浙江林学院 | Brewing method of fresh bamboo juice wine |
| CN1194300A (en) * | 1997-03-26 | 1998-09-30 | 洪若芬 | Bamboo wine and its producing method |
| CN1230357A (en) * | 1998-12-14 | 1999-10-06 | 陈石刚 | Foamed fermented glutinous rice |
| CN1814727A (en) * | 2005-12-05 | 2006-08-09 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| CN1944619A (en) * | 2006-10-23 | 2007-04-11 | 邓天华 | Method for producing bamboo juice wine |
| CN101085955A (en) * | 2006-10-20 | 2007-12-12 | 李俊初 | Bamboo juice brewing wine and preparing method thereof |
| CN101851571A (en) * | 2010-06-13 | 2010-10-06 | 浙江安吉县乌毡帽酒业有限公司 | Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine |
| CN102408965A (en) * | 2011-09-27 | 2012-04-11 | 刘洪华 | Green bamboo rice wine and preparation method thereof |
-
2011
- 2011-05-29 CN CN2011101490377A patent/CN102807938A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056527A (en) * | 1991-05-09 | 1991-11-27 | 浙江林学院 | Brewing method of fresh bamboo juice wine |
| CN1194300A (en) * | 1997-03-26 | 1998-09-30 | 洪若芬 | Bamboo wine and its producing method |
| CN1230357A (en) * | 1998-12-14 | 1999-10-06 | 陈石刚 | Foamed fermented glutinous rice |
| CN1814727A (en) * | 2005-12-05 | 2006-08-09 | 罗福国 | Method for making fresh-bamboo wine by fresh bamboo |
| CN101085955A (en) * | 2006-10-20 | 2007-12-12 | 李俊初 | Bamboo juice brewing wine and preparing method thereof |
| CN1944619A (en) * | 2006-10-23 | 2007-04-11 | 邓天华 | Method for producing bamboo juice wine |
| CN101851571A (en) * | 2010-06-13 | 2010-10-06 | 浙江安吉县乌毡帽酒业有限公司 | Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine |
| CN102408965A (en) * | 2011-09-27 | 2012-04-11 | 刘洪华 | Green bamboo rice wine and preparation method thereof |
Non-Patent Citations (6)
| Title |
|---|
| 一鸣: "天然无污染的竹子食品", 《中国食品》, no. 1, 8 January 2000 (2000-01-08), pages 27 - 4 * |
| 刘惠宾: "嫩竹的糖化及嫩竹酒的研制", 《食品科学》, vol. 16, no. 7, 30 July 1995 (1995-07-30), pages 32 - 34 * |
| 张雪松: "鲜竹酒酿制新技术", 《中小企业科技》, no. 6, 15 June 2000 (2000-06-15), pages 9 * |
| 徐怀祥: "古老而新兴的竹食品", 《食品与健康》, no. 10, 5 October 2000 (2000-10-05), pages 23 - 3 * |
| 无: "天然无污染的竹子食品", 《中小企业科技》, no. 3, 15 March 2001 (2001-03-15), pages 7 - 4 * |
| 汪建国 等: "我国特种黄酒的工艺及其特征", 《江苏调味副食品》, vol. 22, no. 1, 28 February 2005 (2005-02-28), pages 31 - 33 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112240A (en) * | 2015-08-13 | 2015-12-02 | 合肥旭腾环保科技有限公司 | Healthcare yellow rice wine with light bamboo aroma and method for manufacturing healthcare yellow rice wine |
| CN113621460A (en) * | 2021-09-29 | 2021-11-09 | 湖北苗仙聚生物科技有限公司 | Preparation method of bamboo wine brewed by mixed fermentation and bamboo wine prepared by preparation method |
| CN116751644A (en) * | 2023-07-14 | 2023-09-15 | 杨仲云 | a kind of bamboo wine |
| CN117625334A (en) * | 2023-12-07 | 2024-03-01 | 苏州春森宸贸易有限公司 | A kind of chicken head rice wine brewing process method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121205 |