CN100455650C - Method for making fresh-bamboo wine by fresh bamboo - Google Patents
Method for making fresh-bamboo wine by fresh bamboo Download PDFInfo
- Publication number
- CN100455650C CN100455650C CNB2005100222065A CN200510022206A CN100455650C CN 100455650 C CN100455650 C CN 100455650C CN B2005100222065 A CNB2005100222065 A CN B2005100222065A CN 200510022206 A CN200510022206 A CN 200510022206A CN 100455650 C CN100455650 C CN 100455650C
- Authority
- CN
- China
- Prior art keywords
- wine
- bamboo
- bright bamboo
- bright
- saccharification
- 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.)
- Expired - Fee Related
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
The present invention relates to a method for the brewage of fresh bamboo wine by a fresh bamboo. The present invention is characterized in that the present invention comprises the following steps: cleaning a fresh bamboo and then pulverizing the fresh bamboo into a velour shape; taking 70 to 100% of fresh bamboos and 0 to 30% of grain as raw materials according to the proportion for mix and adding water to a material according to the weight proportion of 3 to 1: 0.5; adding bacterial amylase for steaming; adding a sacchariferous agent for saccharification for 20 to 30 minutes at the temperature from 58 DEG C to 62 DEG C; adding seeding yeast fermentation; preparing fresh bamboo health care wine or distilling, etc. The fresh bamboo wine brewed by the present invention has the advantages of clearness, transparence, bouquet, freshness, sweetness and refreshment, and is a pure natural green food. Furthermore, the fresh bamboo wine contains 17 amino acids required by human bodies, carotene, various vitamins, various trace elements required by human bodies and active substances which are beneficial to human body health, and has efficiency, such as no injury to the liver and the stomach, heat and toxicity removal, secretion promotion, phlegm elimination, greasiness removal, heatstroke prevention, exhaustion resistance, channel freeing, etc., if frequently drunk. The present invention can not only make people enjoy alcohol addiction, but also prolong life time, enhance intelligence and improve human body immunity. Additionally, the present invention has the advantages of simple production technology and high practicability.
Description
Technical field
The present invention relates to a kind of production method of alcoholic drinks, particularly a kind of bright bamboo is brewageed the method for bamboo juice wine.
Background technology
As everyone knows, be rich in the multiple amino acids that is of value to HUMAN HEALTH, the rope of supporting one's family, trace element and effective substance etc. in the bright bamboo, it is residual not contain farming in the bright bamboo, is the fully natural green plant, but from ancient times to the present, does not see that as yet the document record can make wine with bright bamboo.In the prior art, a large amount of bright bamboos are used to papermaking, and this obviously is the elite of having wasted bright bamboo, has picked up residue.CN1274746 discloses a kind of " preparation method of bamboo wine and the bamboo wine that is prepared by this method ", system injects the spirituosity beverage in the ring of in-growth bamboo, described spirituosity beverage is stored in its ring in the bamboo growth, and make described bamboo continued growth of injecting the spirituosity beverage, gather and obtain described bamboo wine; CN1056527 discloses a kind of " brewing method of fresh bamboo juice wine ", is to select tender bamboo for use, and the bright bamboo juice that gets after mechanical expression, filtration with other raw material, by specific operational path and condition, is brewageed into fresh bamboo juice wine; Or the like; Prior art all only makes bright bamboo obtain the small part utilization, and the most of beneficiating ingredient in the bright bamboo is not utilized, and the kind of bright bamboo, size etc. are had certain selection, and production technique is loaded down with trivial details, is difficult to a large amount of suitability for industrialized production, and practicality is relatively poor.
Summary of the invention
Purpose of the present invention is intended to overcome above-mentioned deficiency of the prior art, and the method for the colory employing making fresh-bamboo wine by fresh bamboo of wine that the composition that is of value to HUMAN HEALTH in a kind of bright bamboo can be fully effectively used, production technique simple, produce is provided.
The technical solution that realizes the object of the invention is: a kind of method of making fresh-bamboo wine by fresh bamboo is characterized in that comprising the following steps:
(1) cleaning and crush of bright bamboo: select the bright bamboo of 1-2, clean, be ground into velvet-like;
(2) batching: get each raw material by the weight percent proportioning that is ground into velvet-like bright bamboo 70-100%, grain 0-30% and mix, again by mixture: water is 1: the part by weight water intaking of 0.5-3 mixes and makes compound;
(3) add the boiling of bacterium amylase: it is 50-60 ℃ that compound is heated to temperature, the ratio adding bacterial amylase (same prior art) that adds bacterial amylase 10-15 μ again in every gram compound, stir, adding liming (also can be yellow soda ash or sodium bicarbonate etc.) adjusting PH is 6.9-7.1, feeding pressurized air stirs, feeding steam makes temperature be raised to 88-93 ℃, keep 50-60 minute, stop to feed pressurized air, continue to be warming up to 115-130 ℃, kept 20-30 minute, and made bright bamboo wine with dregs;
(4) saccharification: bright bamboo wine with dregs is cooled to 61-62 ℃ of 60-61 ℃ of summer or winter, add saccharifying agent liquid koji or solid koji (distiller's yeast that uses in all producing) with existing liquor, the liquid koji consumption is the 6-10% of bright bamboo wine with dregs weight, the solid koji consumption is the 2-4% of bright bamboo wine with dregs weight, with sulfuric acid or hydrochloric acid the pH value of bright bamboo wine with dregs is transferred to 4.0-4.6 again, stirring makes saccharifying agent and bright bamboo wine with dregs thorough mixing even, about saccharification 20-30 under 58-62 ℃ the temperature minute, obtains bright bamboo mellow solution of saccharification;
(5) fermentation: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, adds the distiller's yeast of the 6-8% of bright bamboo mellow solution of saccharification weight, mix, send in the fermentor tank,, obtain sophisticated bright bamboo mash 32-34 ℃ temperature bottom fermentation 50-55 hour;
(6) the bright bamboo health promoting wine of preparation:
A, with sophisticated bright bamboo mash through the squeezing machine squeezing, isolate thick wine and slag;
B, thick wine ageing: thick wine is filled and sealed with wine vat, take out after imbedding underground 7-30 days; Again
Thick wine is warming up to 55-65 ℃ and kept 7-14 days, reduces to-2 ℃ again and handled 7-14 days; Or
Thick wine is warming up to 25-30 ℃, under agitation is incubated 4 hours, be cooled to 0-5 ℃ again and kept 24 hours, so high and low temperature carries out 4-6 time repeatedly;
C, filtration: the thick wine after the ageing is filtered through the 150-200 mesh filter screen, obtain golden yellow color wine liquid;
D, with wine liquid through blending and tasting, sterilization, bottling, promptly make bright bamboo health promoting wine.
In the technical solution of the present invention: described step (6) can also be distillation: be about to sophisticated bright bamboo mash through distillation, overhead product makes bright bamboo wine product.
In the technical solution of the present invention: the weight percent proportioning that is ground into velvet-like bright bamboo and grain described in the step (2) is preferably: be ground into velvet-like bright bamboo 85-90%, grain 10-15%.
In the technical solution of the present invention: the grain described in the step (2) can be that wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice.
In the technical solution of the present invention: the temperature of water is 80-90 ℃ preferably described in the step (2).
In the technical solution of the present invention: described step (3) can also be to adopt pressure cooking: compound is dropped in the digester, feed steam, under the pressure of 300-450kPa boiling 30-40 minute.
In the technical solution of the present invention: described step (3) is can also adopt to add the batch cooking of bacterium amylase: it is 50-60 ℃ that compound is heated to temperature, the ratio that adds bacterial amylase 10-15 μ in every gram compound is got bacterial amylase, adding liming (also can be yellow soda ash or sodium bicarbonate etc.) adjusting PH is 6.9-7.1, stir down, the bacterial amylase that adds the total consumption 40% of bacterial amylase earlier, being warming up to 88-100 ℃ kept 20-30 minute, the bacterial amylase that adds remainder 60% again, kept 3-5 minute at about 93 ℃, with the Iod R redness is the boiling sign that finishes, boil sterilization in 15-20 minute after boiling finishes again, make bright bamboo wine with dregs;
In the technical solution of the present invention: described step (5) can also be to adopt the gradation additive process: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, the distiller's yeast input fermentor tank that will be equivalent to bright bamboo mellow solution of saccharification gross weight 6-8%, divide 2-4 time and add bright bamboo mellow solution of saccharification, the timed interval of per twice interpolation is 2-4 hour, temperature bottom fermentation at 32-34 ℃, fermented total time 50-55 hour, and obtained sophisticated bright bamboo mash.
In the technical solution of the present invention: described step (5) can also be to adopt the partition type fermentation method: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, the distiller's yeast that will be equivalent to bright bamboo mellow solution of saccharification gross weight 6-8% is imported first fermentor tank, when first fermentor tank is in vigorous main fermentation stage, the fermentation liquid of therefrom extracting 1/3-1/2 out injects second fermentor tank as distiller's yeast, fills it up with bright bamboo mellow solution of saccharification simultaneously for two jars then; First jar 32-34 ℃ temperature bottom fermentation total time 50-55 hour, and fermentation finishes, and obtains sophisticated bright bamboo mash and sends to distillation; The fermentation liquid of therefrom extracting 1/3-1/2 when second fermentor tank enters main fermentation stage again out injects the 3rd fermentor tank as distiller's yeast, with mellow solution of saccharification second and third jar is filled it up with simultaneously; According to said method take turns down successively, carry out the partition type fermentation.
Compared with prior art, the present invention has following characteristics and advantage:
(1) from ancient times to the present, yet there are no document and put down in writing bright bamboo and can make wine, the present invention has broken through traditional concept;
(2) from ancient times to the present, all the time a large amount of bright bamboos is used for papermaking, has wasted the elite of bright bamboo, picked up residue; Adopt the present invention, after the bright bamboo wine brewing, fiber is still fine, a bit destruction is not arranged, remain the good raw material of papermaking, and can reduce technology, reduce cost, reduce pollution, the substratum that also can be used as (rare) mushroom, the waste material behind the cultivation mushroom also can be made the residual feed of natural nothing farming of animals such as milk cow, pig;
(3) the bright bamboo wine of the product that adopts the present invention to produce is often drunk the not impariment of the liver, stomach, does not get angry, and excessive not gastric disorder causing nausea not only can be crossed sufficient drinking habit, also can be promoted longevity;
(4) the bright bamboo wine of the product that adopts the present invention to produce, the effect of have heat-clearing, detoxify, promoting the production of body fluid can be made the good merchantable brand of going with rice or bread;
(5) the bright bamboo wine of the product that adopts the present invention to produce has open-minded phlegm, separates the effect of greasy, anti-hot summer weather, antifatigue;
(6) the bright bamboo wine of the product that adopts the present invention to produce, what contain human body must 17 seed amino acids, carotene, multivitamin is through brewageing the active substance that chelating becomes is of value to HUMAN HEALTH;
(7) the bright bamboo wine of the product that adopts the present invention to produce contains the necessary trace element of multiple human body, for example: calcium, iron, zinc, selenium, silicon, germanium etc., total flavones can strengthen body immunity after brewage chelating, drinking;
(8) the bright bamboo wine of the product that adopts the present invention to produce has the only effect of unhappy, relieving convulsion, kind the meridian dredging;
(9) the bright bamboo wine of the product that adopts the present invention to produce, it is residual not contain farming, is natural green food;
(10) the bright bamboo wine of the product that adopts the present invention to produce contains the material and the trace element of activating human body cells such as abundant higher alcohols, amino acid and germanium, selenium, silicon, and Chang Yinke promotes longevity, intelligence development, recovers one's youthful vigour:
(11) the bright bamboo wine of the product that adopts the present invention to produce, color and luster are colourlessly to please people, fresh and sweet tasty and refreshing, no an unusually sweet smell peculiar smell, unique style to yellow (also can be pink or other color), limpid transparent, sweet-smelling;
(12) adopt the present invention, various bright bamboos all can be used, and raw material sources are wide, and production technique is simple, and the bright bamboo wine of product is best in quality, and existing all kinds of breweries all can adopt, and are practical.
Embodiment
The invention will be further described below by embodiment:
Embodiment 1:
A kind of method of making fresh-bamboo wine by fresh bamboo mainly comprises the following steps:
(1) cleaning and crush of bright bamboo: select the bright bamboo of 1-2, clean, be ground into velvet-like:
(2) batching: get each raw material by the weight percent proportioning that is ground into velvet-like bright bamboo 90%, grain (wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice) 10% and mix, again by mixture: water is 1: 2.5 part by weight water intaking, mixes and makes compound;
(3) add the boiling of bacterium amylase: it is 50-60 ℃ that compound is heated to temperature, the ratio adding bacterial amylase that adds bacterial amylase 10-15 μ again in every gram compound, stir, adding liming adjusting PH is 6.9-7.1, feeds pressurized air and stirs, and feeds steam and makes temperature be raised to 88-93 ℃, keep 50-60 minute, stop to feed pressurized air, continue to be warming up to 115-130 ℃, kept 20-30 minute, make bright bamboo wine with dregs;
(4) saccharification: bright bamboo wine with dregs is cooled to 61-62 ℃ of 60-61 ℃ of summer or winter, add saccharifying agent liquid koji or solid koji, the liquid koji consumption is the 6-10% of bright bamboo wine with dregs weight, the solid koji consumption is the 2-4% of bright bamboo wine with dregs weight, with sulfuric acid or hydrochloric acid the pH value of bright bamboo wine with dregs is transferred to 4.0-4.6 again, stirring makes saccharifying agent and bright bamboo wine with dregs thorough mixing even, about saccharification 20-30 under 58-60 ℃ the temperature minute, obtains bright bamboo mellow solution of saccharification;
(5) fermentation: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, adds the distiller's yeast of the 6-8% of bright bamboo mellow solution of saccharification weight, mix, send in the fermentor tank,, obtain sophisticated bright bamboo mash 32-34 ℃ temperature bottom fermentation 50-55 hour;
(6) distillation: through distillation, overhead product makes bright bamboo wine product with sophisticated bright bamboo mash.
The more concrete production craft step of present embodiment, equipment etc. are as follows
At first, select the bright bamboo of 1-2, cut down, pick fork, transport brewery back, clean up, the clean bright bamboo of cleaning is entered to be ground into carry out boiling after velvet-like with tap water, adopt indirect cooking process, equipment is simple, less investment, last detective, its equipment is commonly used vertical, the taper steam cooker, and the 10-15mm steel plate is made, go up to cylindrical, following and make through welding for conical, material can adopt the A3 steel, awl is low to be connected with flange, so that maintenance and replacing.Because taper pot wall often is worn, so put into lining, lining 3mm.Heating steam from conical base tangentially with one the road or 2-4 road admission port.
Getting each raw material by the weight percent proportioning that is ground into velvet-like bright bamboo 90%, grain (wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice) 10% mixes, again by mixture: water is 1: 2.5 part by weight water intaking, mix and make compound: compound is dropped into rapidly in the digester, add a cover immediately.
Add the boiling of bacterium amylase: with compound heating or feed that to be steam heated to temperature be 50-60 ℃, the ratio adding bacterial amylase that adds bacterial amylase 10-15 μ again in every gram material, stir, adding liming adjusting PH is 6.9-7.1, feeding pressurized air immediately stirs, heating or feeding steam heating make temperature be raised to 88-93 ℃, keep 50-60 minute, after inspection by sampling is qualified, stop to feed pressurized air, continue to be warming up to 115-130 ℃, kept 20-30 minute, the bright bamboo wine with dregs that makes can blow wine with dregs and deliver to brew kettle.
The Mashing process of well-done bright bamboo wine with dregs:
The bright bamboo wine with dregs of boiling is cooled to saccharification temperature (preceding cooling) → bright bamboo wine with dregs and saccharifying agent mixes, after under specified temperature, carrying out saccharification (saccharifying) → saccharification and finishing, bright bamboo mellow solution of saccharification is cooled to leavening temperature (postcooling) → with bright bamboo mellow solution of saccharification with being pumped to fermentation plant or distiller's yeast workshop.
1, the equipment of saccharification at intermittence
It mainly is brew kettle with stirring and refrigerating unit (coiled pipe), the brew kettle that its shape adopts in producing with wine in the prior art, on the portable lid is arranged, the volume of brew kettle needs 1.5 cubic metres of volumes to design and produce according to 1 cubic metre of saccharification liquid, the volume size of pot is the 5-20 cubic meter, with the 10-20 cubic meter for well, that steam cooker and brew kettle must be arranged in pairs or groups is consistent, be the capacity unanimity.
For well-done bright bamboo wine with dregs and saccharifying agent can be mixed, help bright bamboo wine with dregs to cool off rapidly, the turbine type rotating plasma is housed as whipping appts in the brew kettle, its rotating speed is 50-120 rev/min, sense of rotation must be opposite with the flow direction of coiled pipe internal cooling water, water coolant is introduced the top by the below and is discharged, and the coiled pipe cooling area comes design calculation for 3 cubic metres by the useful volume of 1 cubic metre of brew kettle, and water coolant consumption (water temperature 15-20 ℃) amount is approximately 1 cubic metre of converted mash and needs 4 cubic metres of water.
In order to make the bright bamboo wine with dregs that blows to brew kettle be easy to disperse, below lid, be equipped with and blow the wine with dregs cover, blow wine with dregs guide to it below, can scatter after making the bright bamboo wine with dregs of boiling run on the wall of cover, help bright bamboo wine with dregs and cool off rapidly, the surging force when reducing bright bamboo wine with dregs and blowing out is in order to get rid of time of blowing wine with dregs institute's exhaust vapour, aiutage the about 0.5 meter aiutage of diameter is housed, outside generally will stick up on the roof on pot cover.
About 1 meter goes out above brew kettle, and newborn jar of song or the bent basin of liquid are installed, and its capacity is that the song of once using of a brew kettle is measured, and the converted mash pump is installed below brew kettle, and it can deliver to fermentation plant to whole mellow solution of saccharification in the pot in 10-15 minute.
2, the Production Flow Chart and the technological process of saccharification at intermittence:
Production Flow Chart: add an amount of cold water and go into the bright bamboo wine with dregs of brew kettle → be blown into boiling, and begin to stir → supply water coolant simultaneously to specified amount, → begin to cool down (preceding cooling) → add saccharifying agent → insulation saccharification → be cooled to leavening temperature → be pumped to fermentation plant.
Technological process:
(1) adds water and blow wine with dregs: in the saccharification at intermittence is produced, generally before the bright bamboo wine with dregs of boiling is blown into brew kettle, should add the part of the regulation water yield then earlier with the brew kettle wash clean.The purpose that adds water: the one, because the water content in the bright bamboo wine with dregs of boiling only is the part of karusen water content, adds water and make the bright bamboo wine with dregs of boiling concentration reach the requirement of the bright bamboo mash concentration of fermentation: the 2nd, add the favourable bright bamboo wine with dregs of cold water and cool to saccharification temperature;
The quantity that adds cold water in the brew kettle is determined according to the height of the ethanol content in the bright bamboo mash fermentation of maturation, by calculating.Amount of water is preferably and the bright bamboo wine with dregs of boiling is in all invaded drenched but does not have the state of flowing water, that is the operator does not have the state that drips in being started with in the bright bamboo wine with dregs of boiling stand;
(2) stir cooling: be blown into that bright bamboo wine with dregs finishes, after the amount of makeup water, should open the cooling of lowering the temperature of coiled pipe cold water immediately, constantly stir simultaneously,, when near saccharification temperature, close the cooling water coolant to quicken cooling, approximately need 20 fens clock times.
(3) add saccharifying agent: bright bamboo wine with dregs is cooled to 60-61 ℃ (summer) or 61-62 ℃ (winter), add saccharifying agent and want an amount of, generally determine that according to the quality of song add-on, liquid koji consumption are generally the 6-10% of bright bamboo wine with dregs weight, the solid koji consumption is generally the 2-4% of bright bamboo wine with dregs weight.The benefit that adopts the song of liquid is in advance enzyme to be obtained activation from song, helps the effect with substrate such as starch, and fast reaction speed shortens saccharification time, helps preventing causing line clogging because of emulsive solid koji not;
(4) insulation saccharification: after adding saccharifying agent, with sulfuric acid or hydrochloric acid the pH value of bright bamboo wine with dregs is transferred to 4.0-4.6 according to circumstances, through stirring, make saccharifying agent and bright bamboo wine with dregs thorough mixing even, about saccharification 20-30 under 58-60 ℃ the temperature minute,, can be interrupted stirring in order to save stirring power;
(5) postcooling: after saccharification finishes, the bright bamboo mash of saccharification on inspection, substantially after meeting the requirements, open the coiled pipe water coolant again, the bright bamboo mash of saccharification is chilled to leavening temperature 27-29 ℃ (summer) or 29-31 ℃ (winter), with being pumped to distiller's yeast jar or fermentor tank, the postcooling time is longer again, needs 60-100 minute.
Whole saccharifying comprises: preceding cooling, saccharification, postcooling and pumping, approximately need 3 hours, and brew kettle whenever can have enough to meet the need 6-7 time round the clock:
(6) the assorted bacterium of quality standard: outward appearance concentration 15-19BX (%), reducing sugar 6-9%, total reducing sugar 13-17%, acidity 2-4 degree, conversion coefficient 40-50%, microscopy or seldom.
The zymotechnique of bright bamboo mash:
Fermentor tank adopts the steel plate of 6-15 mm thick to make more, also can adopt reinforced concrete to build.The form of fermentor tank is divided into exploitation formula, half-sealed and sealed 3 kinds, is best with sealed fermentation wherein, not only can reclaim CO
2, and can significantly reduce alcohol volatilization loss, extraneous air can not enter, thereby reduces living contaminants, and ethanol fermentation tank is carried out at lonely shape, these help the raising of alcohol output, quality and economic benefit.
Fermentor tank is generally cylindrical, and its diameter is 1: 1.1 with the ratio of height, and the lid and the end are conical or dish-shaped.Jar is provided with feed-pipe, drainage conduit, CO
2Affiliated facilities such as vent pipe, vapour pipe, stopple coupon hand-hole and temperature measuring equipment.
The refrigerating unit of fermentor tank: middle-size and small-size fermentor tank adopts top arrangement trickle incense coil tubular type water coolant distribution trough at jar, carry out surface cool; Large fermentation tank then is provided with cooling coil, carries out internal cooling in jar.These two kinds of types of cooling can adopt simultaneously, especially in the weather hot area, more need to strengthen cooling.General every 1m
2Bright bamboo mash need 0.3-0.4m
2Cooling area.
The washing of fermentor tank: in jar hydraulic jeting device is set, washs automatically.The volume size of fermentor tank must cooperate (mainly being that volume is consistent), small-sized fermentation equipment 20-40m with sacchariferous equipment, fermentation equipment, distillation plant comprehensively
3, medium-sized 50-80m
3, large-scale 100-400m
3
The schedule of operation of batch fermentation is:
The bright bamboo mash of the distiller's yeast of fermentor tank washing and sterilizing → adding specified amount → input saccharification → fermentation and management thereof (regularly thermometric degree, pol, wine degree and microscopy, and cool off, operation such as froth breaking) → the bright bamboo mash of sophisticated fermentation is sent to distillation → slack tank carries out subjob under washing and sterilizing, the preparation.
The scheme of batch fermentation is:
(1) once fills it up with method: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, adds the distiller's yeast of the 6-8% of bright bamboo mellow solution of saccharification weight, send in the fermentor tank,, obtain sophisticated bright bamboo mash 32-34 ℃ temperature bottom fermentation 50-55 hour; This method is applicable to brew kettle and fermentor tank factory about equally.
The scheme of batch fermentation can also be:
(2) gradation additive process: this method is applicable to the factory of brew kettle less than fermentor tank, generally divides and fills it up with for 2-4 time.Determine to add number of times according to the brew kettle and the ratio of the volume of fermentor tank.The distiller's yeast input fermentor tank that will be equivalent to mellow solution of saccharification gross weight 6-8%, add mellow solution of saccharification immediately the 1st time, add mellow solution of saccharification after a period of time the 2nd time, add mellow solution of saccharification more after a period of time the 3rd time, add the 4th mellow solution of saccharification more after a period of time, until being added to mellow solution of saccharification gross weight (exceeding), at 32-34 ℃ temperature bottom fermentation, fermented total time 50-55 hour then with 90% of fermentor tank capacity.The normally 2-4 hour timed interval of per twice interpolation.Following jar too fast, and yeast has little time propagation, and the primary fermentation time will prolong, and it is unable to ferment, easily pollution microbes; Delay oversizely when following jar, the then last mellow solution of saccharification that adds often has little time by thoroughly saccharification, make that fermentation disables, the yield of liquor descends.
(3) continuous additive process: be applicable to continuously cooking, the factory of continuously fermenting.In fermentor tank, add a certain amount of distiller's yeast earlier, determine continuous interpolation speed by throughput then, continuously mellow solution of saccharification is sent in the fermentor tank, passed through 6-8 hour, fermentor tank is filled it up with fermented.
(4) partition type fermentation method: the main points of this method are when first fermentor tank is in vigorous main fermentation stage, and the fermentation liquid of therefrom extracting 1/3-1/2 out injects second fermentor tank as distiller's yeast, fills it up with mellow solution of saccharification simultaneously for two jars then.First jar of fermentation finishes and sends to distillation.The fermentation liquid of therefrom extracting 1/3-1/2 when second fermentor tank enters main fermentation stage again out injects the 3rd fermentor tank as distiller's yeast, with mellow solution of saccharification second and third jar is filled it up with simultaneously.According to said method take turns down successively, carry out the partition type fermentation.The advantage of this method is: because the old mash amount of using as distiller's yeast that is divided into next jar is very big, thereby rises and send out soon, the primary fermentation phase is short, can save a large amount of preparation distiller's yeast work; But note strengthening the workshop hygiene management work, otherwise in cutting procedure easily by living contaminants, stuck fermentation work can not be continued, and poor effect.
In the scheme of other batch fermentation, by living contaminants, also available this method is cut apart a part in the vigorous Primary Fermentation wine with dregs that ferments as wine, uses to replace distiller's yeast.
Bright bamboo mash ripeness standard ferments:
Microscopy: normal, the assorted bacterium of yeast form seldom, below the outward appearance concentration 0.1BX (%), total sugar content is below 1%, reducing sugar content is below 0.3%, ethanol content 6-10%.
The distillation of the bright bamboo mash of fermenting-ripening;
Still-process is with method of making liquor of the prior art, mainly the alcohol that contains in the ripe mash is separated, and obtain the alcohol of high density, its fundamental cause is the volatility difference of various materials contained in the ripe mash, with ripe wine with dregs distillation, the thick wine of big concentration can be obtained,, the bright bamboo wine of suitable concentration can be obtained if again through fractionation by distillation impurity.
Therefore, main chemical composition is alcohol and water in the bright bamboo mash of fermenting-ripening, and we regard sophisticated bright bamboo mash as the binary distillation of the alcohol and the aqueous solution.
Ripe bright bamboo mash, through the preheating of topping still top (steam preheating of going into from the topping still jacking), feeding steam at the bottom of the tower distills, ripe bright bamboo mash is boiled, wine evaporation is successively risen and is concentrated, enters condenser by cat head, a phlegma part pass back into topping still top, a part from rectifying tower from lower to upper pedal enter, still uncooled impure more wine vapour is made aldehyde wine after condenser condenses, the condensing body is not drained from row's aldehyde pipe, and vinasse are discharged at the bottom of by tower.After thick wine entered rectifying tower, by the steam heating that rises in the tower, the wine evaporation was risen and is concentrated gradually, and the wine vapour that cat head steams passes back into the rectifying top after condenser condenses, and aldehyde wine is got rid of in condensation more simultaneously, and the lower boiling aldehydo-ester impurity that is not condensed is drained from row's aldehyde pipe.Extract wine through being cooled to room temperature from the head tray liquid phase, as the bright bamboo wine of finished product, remainder is heated up in a steamer water and is discharged at the bottom of by tower.
Gas phase can be extracted potato spirit from the following column plate of charging layer, isolates fusel wine through water cooler.
Embodiment 2:
A kind of method of making fresh-bamboo wine by fresh bamboo mainly comprises the following steps:
(1) cleaning and crush of bright bamboo: select the bright bamboo of 1-2, clean, be ground into velvet-like;
(2) batching: get each raw material by the weight percent proportioning that is ground into velvet-like bright bamboo 85%, grain (wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice) 15% and mix, again by mixture: water is 1: 3 part by weight water intaking (temperature of water is 80-90 ℃), mixes and makes compound;
(3) pressure cooking: compound is dropped in the digester, feed steam, under the pressure of 310-450kPa boiling 30-40 minute, make bright bamboo wine with dregs;
(4) saccharification: bright bamboo wine with dregs is cooled to 61-62 ℃ of 60-61 ℃ of summer or winter, add saccharifying agent liquid koji or solid koji, the liquid koji consumption is the 6-10% of bright bamboo wine with dregs weight, the solid koji consumption is the 2-4% of bright bamboo wine with dregs weight, with sulfuric acid or hydrochloric acid the pH value of bright bamboo wine with dregs is transferred to 4.0-4.6 again, stirring makes saccharifying agent and bright bamboo wine with dregs thorough mixing even, about saccharification 20-30 under 58-60 ℃ the temperature minute, obtains bright bamboo mellow solution of saccharification;
(5) fermentation: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, adds the distiller's yeast of the 6-8% of bright bamboo mellow solution of saccharification weight, mix, send in the fermentor tank,, obtain sophisticated bright bamboo mash 32-34 ℃ temperature bottom fermentation 50-55 hour;
(6) distillation: through distillation, overhead product makes bright bamboo wine product with sophisticated bright bamboo mash.
The more concrete production craft step of present embodiment, equipment etc. are as follows
At first, select the bright bamboo of 1-2, cut down, pick fork, transport brewery back, clean up, the clean bright bamboo of cleaning is entered to be ground into carry out boiling after velvet-like with tap water, adopt indirect cooking process, equipment is simple, less investment, last detective, its equipment is commonly used vertical, the taper steam cooker, and the 10-15mm steel plate is made, go up to cylindrical, following and make through welding for conical, material can adopt the A3 steel, awl is low to be connected with flange, so that maintenance and replacing.Because taper pot wall often is worn, so put into lining, lining 3mm.Heating steam from conical base tangentially with one the road or 2-4 road admission port.
The pressure cooking operation technological process:
Add water and go into steam cooker → feed intake → heat up → boiling → blow wine with dregs.
(1) gets each raw material by the weight percent proportioning that is ground into velvet-like bright bamboo 85%, grain (wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice) 15% and mix, get mixture;
(2) add water: the waste water that boiling is sent here with steam-heated hot water of this workshop internal recycle or distillation workshop.Water temperature 80-90 ℃, by mixture: water is 1: 3 part by weight water intaking (temperature of water is 80-90 ℃), mixes and makes compound;
(3) feed intake: will mix compound thoroughly and drop into rapidly in the digester, and add a cover air inlet immediately; Or in the process of feeding intake, import small amount of steam simultaneously and play stirring action.Charging time was generally 15-30 minute;
(4) heat up (boosting): feeding intake finishes, and closes feeding cover immediately, feeds steam and opens vapor cock simultaneously, drive away freezing air in the pot, cold pressing, influence the numerical value of tensimeter indication in case produce, do not drive away a pot interior freezing air, can not reflect the true temperature in the pot, cause material cooking not saturating, when treating that vapor pipe has steam to discharge, just can close vent valve, make steam pressure regulator be raised to specified pressure (310-450kPa), be boost (intensification), heating-up time was generally 40-50 minute, cared degree of being with grain;
(5) boiling (level pressure): after the level pressure, feed the interior steam of pot seldom, it is just poor that material stirs.Heating power skewness in the pot, easily cause lower feed local heating and coking, the material not enough boiling of being heated in top is not saturating, the top material stirs bad, can adopt the way of cyclical breathing to come the interior material of agitated kettle, generally change vapour once, kept 3-5 minute, at every turn till boiling finishes (cooking time 30-40 minute) every circulation in 10-15 minute.Each pot material all in one piece is advisable for the 70-80% of pot capacity;
(6) blow wine with dregs: boiling finishes, and obtains bright bamboo wine with dregs, utilizes the pressure in the steam cooker to discharge in steam cooker, and sends in the brew kettle.In this process, because pressure reduces suddenly, bright bamboo cell and starch thoroughly break because of adiabatic expansion, analyze theoretically, The faster the better to blow wine with dregs speed, but too fast accident-proneness, so blowing the wine with dregs time can not will decide with the amount of capacity of pot less than 10-15 minute.
The Mashing process of well-done bright bamboo wine with dregs:
The bright bamboo wine with dregs of boiling is cooled to saccharification temperature (preceding cooling) → bright bamboo wine with dregs and saccharifying agent mixes, after under specified temperature, carrying out saccharification (saccharifying) → saccharification and finishing, bright bamboo mellow solution of saccharification is cooled to leavening temperature (postcooling) → with bright bamboo mellow solution of saccharification with being pumped to fermentation plant or distiller's yeast workshop.
1, the equipment of saccharification at intermittence
It mainly is brew kettle with stirring and refrigerating unit (coiled pipe), the brew kettle that its shape adopts in producing with wine in the prior art, on the portable lid is arranged, the volume of brew kettle needs 1.5 cubic metres of volumes to design and produce according to 1 cubic metre of saccharification liquid, the volume size of pot is the 5-20 cubic meter, with the 10-20 cubic meter for well, that steam cooker and brew kettle must be arranged in pairs or groups is consistent, be the capacity unanimity.
For well-done bright bamboo wine with dregs and saccharifying agent can be mixed, help bright bamboo wine with dregs to cool off rapidly, the turbine type rotating plasma is housed as whipping appts in the brew kettle, its rotating speed is 50-120 rev/min, sense of rotation must be opposite with the flow direction of coiled pipe internal cooling water, water coolant is introduced the top by the below and is discharged, and the coiled pipe cooling area comes design calculation for 3 cubic metres by the useful volume of 1 cubic metre of brew kettle, and water coolant consumption (water temperature 15-20 ℃) amount is approximately 1 cubic metre of converted mash and needs 4 cubic metres of water.
In order to make the bright bamboo wine with dregs that blows to brew kettle be easy to disperse, below lid, be equipped with and blow the wine with dregs cover, blow wine with dregs guide to it below, can scatter after making the bright bamboo wine with dregs of boiling run on the wall of cover, help bright bamboo wine with dregs and cool off rapidly, the surging force when reducing bright bamboo wine with dregs and blowing out is in order to get rid of time of blowing wine with dregs institute's exhaust vapour, aiutage the about 0.5 meter aiutage of diameter is housed, outside generally will stick up on the roof on pot cover.
About 1 meter goes out above brew kettle, and newborn jar of song or the bent basin of liquid are installed, and its capacity is that the song of once using of a brew kettle is measured, and the converted mash pump is installed below brew kettle, and it can deliver to fermentation plant to whole mellow solution of saccharification in the pot in 10-15 minute.
2, the Production Flow Chart and the technological process of saccharification at intermittence:
Production Flow Chart: add an amount of cold water and go into the bright bamboo wine with dregs of brew kettle → be blown into boiling, and begin to stir → supply water coolant simultaneously to specified amount, → begin to cool down (preceding cooling) → add saccharifying agent → insulation saccharification → be cooled to leavening temperature → be pumped to fermentation plant.
Technological process:
(1) adds water and blow wine with dregs: in the saccharification at intermittence is produced, generally before the bright bamboo wine with dregs of boiling is blown into brew kettle, should add the part of the regulation water yield then earlier with the brew kettle wash clean.The purpose that adds water: the one, because the water content in the bright bamboo wine with dregs of boiling only is the part of karusen water content, adds water and make the bright bamboo wine with dregs of boiling concentration reach the requirement of the bright bamboo mash concentration of fermentation; The 2nd, add the favourable bright bamboo wine with dregs of cold water and cool to saccharification temperature;
The quantity that adds cold water in the brew kettle is determined according to the height of the ethanol content in the bright bamboo mash fermentation of maturation, by calculating.Amount of water is preferably and the bright bamboo wine with dregs of boiling is in all invaded drenched but does not have the state of flowing water, that is the operator does not have the state that drips in being started with in the bright bamboo wine with dregs of boiling stand;
(2) stir cooling: be blown into that bright bamboo wine with dregs finishes, after the amount of makeup water, should open the cooling of lowering the temperature of coiled pipe cold water immediately, constantly stir simultaneously,, when near saccharification temperature, close the cooling water coolant to quicken cooling, approximately need 20 fens clock times.
(3) add saccharifying agent: bright bamboo wine with dregs is cooled to 60-61 ℃ (summer) or 61-62 ℃ (winter), add saccharifying agent and want an amount of, generally determine that according to the quality of song add-on, liquid koji consumption are generally the 6-10% of bright bamboo wine with dregs weight, the solid koji consumption is generally the 2-4% of bright bamboo wine with dregs weight.The benefit that adopts the song of liquid is in advance enzyme to be obtained activation from song, helps the effect with substrate such as starch, and fast reaction speed shortens saccharification time, helps preventing causing line clogging because of emulsive solid koji not;
(4) insulation saccharification: after adding saccharifying agent, with sulfuric acid or hydrochloric acid the pH value of bright bamboo wine with dregs is transferred to 4.0-4.6 according to circumstances, through stirring, make saccharifying agent and bright bamboo wine with dregs thorough mixing even, about saccharification 20-30 under 58-60 ℃ the temperature minute,, can be interrupted stirring in order to save stirring power;
(5) postcooling: after saccharification finishes, the bright bamboo mash of saccharification on inspection, substantially after meeting the requirements, open the coiled pipe water coolant again, the bright bamboo mash of saccharification is chilled to leavening temperature 27-29 ℃ (summer) or 29-31 ℃ (winter), with being pumped to distiller's yeast jar or fermentor tank, the postcooling time is longer again, needs 60-100 minute.
Whole saccharifying comprises: preceding cooling, saccharification, postcooling and pumping, approximately need 3 hours, and brew kettle whenever can have enough to meet the need 6-7 time round the clock;
(6) the assorted bacterium of quality standard: outward appearance concentration 15-19BX (%), reducing sugar 6-9%, total reducing sugar 13-17%, acidity 2-4 degree, conversion coefficient 40-50%, microscopy or seldom.
The zymotechnique of bright bamboo mash:
Fermentor tank adopts the steel plate of 6-15 mm thick to make more, also can adopt reinforced concrete to build.The form of fermentor tank is divided into exploitation formula, half-sealed and sealed 3 kinds, is best with sealed fermentation wherein, not only can reclaim CO
2, and can significantly reduce alcohol volatilization loss, extraneous air can not enter, thereby reduces living contaminants, and ethanol fermentation tank is carried out at lonely shape, these help the raising of alcohol output, quality and economic benefit.
Fermentor tank is generally cylindrical, and its diameter is 1: 1.1 with the ratio of height, and the lid and the end are conical or dish-shaped.Jar is provided with feed-pipe, drainage conduit, CO
2Affiliated facilities such as vent pipe, vapour pipe, stopple coupon hand-hole and temperature measuring equipment.
The refrigerating unit of fermentor tank: middle-size and small-size fermentor tank adopts top arrangement trickle incense coil tubular type water coolant distribution trough at jar, carry out surface cool; Large fermentation tank then is provided with cooling coil, carries out internal cooling in jar.These two kinds of types of cooling can adopt simultaneously, especially in the weather hot area, more need to strengthen cooling.General every 1m
2Bright bamboo mash need 0.3-0.4m
2Cooling area.
The washing of fermentor tank: in jar hydraulic jeting device is set, washs automatically.The volume size of fermentor tank must cooperate (mainly being that volume is consistent), small-sized fermentation equipment 20-40m with sacchariferous equipment, fermentation equipment, distillation plant comprehensively
3, medium-sized 50-80m
3, large-scale 100-400m
3
The schedule of operation of batch fermentation is:
The bright bamboo mash of the distiller's yeast of fermentor tank washing and sterilizing → adding specified amount → input saccharification → fermentation and management thereof (regularly thermometric degree, pol, wine degree and microscopy, and cool off, operation such as froth breaking) → the bright bamboo mash of sophisticated fermentation is sent to distillation → slack tank carries out subjob under washing and sterilizing, the preparation.
The scheme of batch fermentation is:
(1) once fills it up with method: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, adds the distiller's yeast of the 6-10% of bright bamboo mellow solution of saccharification weight, send in the fermentor tank,, obtain sophisticated bright bamboo mash 32-34 ℃ temperature bottom fermentation 50-55 hour; This method is applicable to brew kettle and fermentor tank factory about equally.
The scheme of batch fermentation can also be:
(2) gradation additive process: this method is applicable to the factory of brew kettle less than fermentor tank, generally divides and fills it up with for 2-4 time.Determine to add number of times according to the brew kettle and the ratio of the volume of fermentor tank.Bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, the distiller's yeast input fermentor tank that will be equivalent to mellow solution of saccharification gross weight 6-8%, add mellow solution of saccharification immediately the 1st time, add mellow solution of saccharification after a period of time the 2nd time, add mellow solution of saccharification more after a period of time the 3rd time, add the 4th mellow solution of saccharification more after a period of time, until being added to mellow solution of saccharification gross weight (exceeding) with 90% of fermentor tank capacity, then at 32-34 ℃ temperature bottom fermentation, fermented total time 50-55 hour, and obtained sophisticated bright bamboo mash.The normally 2-4 hour timed interval of per twice interpolation.Following jar too fast, and yeast has little time propagation, and the primary fermentation time will prolong, and it is unable to ferment, easily pollution microbes; Delay oversizely when following jar, the then last mellow solution of saccharification that adds often has little time by thoroughly saccharification, make that fermentation disables, the yield of liquor descends.
(3) continuous additive process: be applicable to continuously cooking, the factory of continuously fermenting.In fermentor tank, add a certain amount of distiller's yeast earlier, determine continuous interpolation speed by throughput then, continuously mellow solution of saccharification is sent in the fermentor tank, passed through 6-8 hour, fermentor tank is filled it up with fermented.
(4) partition type fermentation method: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, the distiller's yeast that will be equivalent to bright bamboo mellow solution of saccharification gross weight 6-8% is imported first fermentor tank, when first fermentor tank is in vigorous main fermentation stage, the fermentation liquid of therefrom extracting 1/3-1/2 out injects second fermentor tank as distiller's yeast, fills it up with bright bamboo mellow solution of saccharification simultaneously for two jars then; First jar 32-34 ℃ temperature bottom fermentation total time 50-55 hour, and fermentation finishes, and obtains sophisticated bright bamboo mash and sends to distillation; The fermentation liquid of therefrom extracting 1/3-1/2 when second fermentor tank enters main fermentation stage again out injects the 3rd fermentor tank as distiller's yeast, with mellow solution of saccharification second and third jar is filled it up with simultaneously; According to said method take turns down successively, carry out the partition type fermentation.The advantage of this method is: because the old mash amount of using as distiller's yeast that is divided into next jar is very big, thereby rises and send out soon, the primary fermentation phase is short, can save a large amount of preparation distiller's yeast work; But note strengthening the workshop hygiene management work, otherwise in cutting procedure easily by living contaminants, stuck fermentation work can not be continued, and poor effect.
In the scheme of other batch fermentation, by living contaminants, also available this method is cut apart a part in the vigorous Primary Fermentation wine with dregs that ferments as wine, uses to replace distiller's yeast.
Bright bamboo mash ripeness standard ferments:
Microscopy: normal, the assorted bacterium of yeast form seldom, below the outward appearance concentration 0.1BX (%), total sugar content is below 1%, reducing sugar content is below 0.3%, ethanol content 6-10%.
Embodiment 1 compares with embodiment 2, adopts the bacterium amylase that adds of the step (3) of embodiment 1 to carry out boiling, can improve output 10-20%, and can improve mouthfeel, increase beneficiating ingredient.Facts have proved, only brewage that add the boiling of bacterium amylase, ethanol content is generally 2-3% in the sophisticated bright bamboo mash with bright bamboo; Brewage with grain with bright bamboo, pressure cooking, ethanol content is 2-4% in the sophisticated bright bamboo mash; Brewage with grain with bright bamboo, add the boiling of bacterium amylase, ethanol content is 6-8% in the sophisticated bright bamboo mash).
Other is with embodiment 1, slightly.
Embodiment 3:
A kind of method of making fresh-bamboo wine by fresh bamboo mainly comprises the following steps:
(1) cleaning and crush of bright bamboo: select the bright bamboo of 1-2, clean, be ground into velvet-like;
(2) batching: get each raw material by the weight percent proportioning that is ground into velvet-like bright bamboo 88%, grain (wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice) 12% and mix, again by mixture: water is 1: the part by weight water intaking of 0.5-3 mixes and makes compound;
(3) add the batch cooking of bacterium amylase: it is 50-60 ℃ that compound is heated to temperature, the ratio that adds bacterial amylase 10-15 μ in every gram compound is got bacterial amylase, adding liming (also can be yellow soda ash or sodium bicarbonate etc.) adjusting PH is 6.9-7.1, stir down, the bacterial amylase that adds the total consumption 40% of bacterial amylase earlier, being warming up to 88-100 ℃ kept 20-30 minute, the bacterial amylase that adds remainder 60% again, kept 3-5 minute at about 93 ℃, with the Iod R redness is the boiling sign that finishes, boil sterilization in 15-20 minute after boiling finishes again, make bright bamboo wine with dregs;
(4) saccharification: bright bamboo wine with dregs is cooled to 61-62 ℃ of 60-61 ℃ of summer or winter, add saccharifying agent liquid koji or solid koji, the liquid koji consumption is the 6-10% of bright bamboo wine with dregs weight, the solid koji consumption is the 2-4% of bright bamboo wine with dregs weight, with sulfuric acid or hydrochloric acid the pH value of bright bamboo wine with dregs is transferred to 4.0-4.6 again, stirring makes saccharifying agent and bright bamboo wine with dregs thorough mixing even, about saccharification 20-30 under 58-60 ℃ the temperature minute, obtains bright bamboo mellow solution of saccharification;
(5) fermentation: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, adds the distiller's yeast of the 6-8% of bright bamboo mellow solution of saccharification weight, mix, send in the fermentor tank,, obtain sophisticated bright bamboo mash 32-34 ℃ temperature bottom fermentation 50-55 hour;
(6) distillation: through distillation, overhead product makes bright bamboo wine product with sophisticated bright bamboo mash.
Other is with embodiment 1 or 2, slightly.
Embodiment 4:
A kind of method of making fresh-bamboo wine by fresh bamboo mainly comprises the following steps:
(1) cleaning and crush of bright bamboo: select the bright bamboo of 1-2, clean, be ground into velvet-like;
(2) batching: get each raw material by the weight percent proportioning that is ground into velvet-like bright bamboo 90%, grain (wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice) 10% and mix, again by mixture: water is 1: 2.6 part by weight water intaking, mixes and makes compound;
(3) add the boiling of bacterium amylase: it is 50-60 ℃ that compound is heated to temperature, the ratio adding bacterial amylase that adds bacterial amylase 10-15 μ again in every gram compound, stir, adding liming adjusting PH is 6.9-7.1, feeds pressurized air and stirs, and feeds steam and makes temperature be raised to 88-93 ℃, keep 50-60 minute, stop to feed pressurized air, continue to be warming up to 115-130 ℃, kept 20-30 minute, make bright bamboo wine with dregs;
(4) saccharification: bright bamboo wine with dregs is cooled to 61-62 ℃ of 60-61 ℃ of summer or winter, add saccharifying agent liquid koji or solid koji, the liquid koji consumption is the 6-10% of bright bamboo wine with dregs weight, the solid koji consumption is the 2-4% of bright bamboo wine with dregs weight, with sulfuric acid or hydrochloric acid the pH value of bright bamboo wine with dregs is transferred to 4.0-4.6 again, stirring makes saccharifying agent and bright bamboo wine with dregs thorough mixing even, about saccharification 20-30 under 58-62 ℃ the temperature minute, obtains bright bamboo mellow solution of saccharification;
(5) fermentation: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, adds the distiller's yeast of the 6-8% of bright bamboo mellow solution of saccharification weight, mix, send in the fermentor tank,, obtain sophisticated bright bamboo mash 32-34 ℃ temperature bottom fermentation 50-55 hour;
(6) the bright bamboo health promoting wine of preparation:
A, with sophisticated bright bamboo mash through the squeezing machine squeezing, isolate thick wine and slag;
B, thick wine ageing: thick wine is filled and sealed with wine vat, take out after imbedding underground 7-30 days; Again thick wine is warming up to 55-65 ℃ and kept 7-14 days, reduces to-2 ℃ again and handled 7-14 days;
C, filtration: the thick wine after the ageing is filtered through the 150-200 mesh filter screen, obtain golden yellow color wine liquid;
D, with wine liquid through blending and tasting, sterilization, bottling, promptly make bright bamboo health promoting wine.
The technology for preparing bright bamboo health promoting wine: sophisticated bright bamboo mash is squeezed → thick wine ageing → filter → blend → sterilization → packing is the bright bamboo health promoting wine of finished product.
The concrete operations step for preparing bright bamboo health promoting wine is:
1, sophisticated bright bamboo mash is squeezed through squeezing machine, isolate thick wine and slag;
2, thick wine ageing: thick wine is filled and sealed with wine vat (being coated with the wine vat of glaze in being preferably), take out after imbedding underground 7-30 days; Handle through cold and hot exchange again: thick wine is warming up to 55-65 ℃ and kept 7-14 days, reduces to-2 ℃ again and handled 7-14 days; Thick wine colours of wine and local flavor after ageing is handled are further improved, and have the fragrance of wine, and it is soft, mellow that taste becomes;
3, filter: the thick wine after the ageing is filtered through the 150-200 mesh filter screen, obtain golden yellow color wine liquid;
4, seasoning is blent: with wine etc. and new wine blending and tasting, same prior art;
5, sterilization, packing:, promptly make bright bamboo health promoting wine product with the sterilization of the wine liquid behind the blending and tasting, bottling, packing.
Bright bamboo health promoting wine target level of product quality: Oranoleptic indicator; Color and luster gold, limpid transparent, sweet-smelling are pleased people, fresh and sweet tasty and refreshing, no an unusually sweet smell peculiar smell, unique style; 15 ± 1 ° of wine degree (%), total reducing sugar (g/100ml) 0.4-0.7.Amino-acid nitrogen (mg/100ml)＞0.06 contains trace elements such as abundant calcium, iron, zinc, selenium, silicon, germanium.
Other is with embodiment 1, slightly.
Embodiment 5:
A kind of method of making fresh-bamboo wine by fresh bamboo mainly comprises the following steps:
(1) bright bamboo cleans and crush;
(2) batching;
(3) boiling makes bright bamboo wine with dregs;
(4) saccharification obtains bright bamboo mellow solution of saccharification;
(5) fermentation obtains sophisticated bright bamboo mash;
(6) the bright bamboo health promoting wine of preparation:
A, with sophisticated bright bamboo mash through the squeezing machine squeezing, isolate thick wine and slag;
B, thick wine ageing: thick wine is filled and sealed with wine vat, take out after imbedding underground 7-30 days; Handle through cold and hot exchange: thick wine is warming up to 25-30 ℃, and insulation is 4 hours under agitation condition, is cooled to 0-5 ℃ again and keeps 24 hours, and so high and low temperature carries out getting final product for 4-6 time repeatedly again;
C, filtration: the thick wine after the ageing is filtered through the 150-200 mesh filter screen, obtain golden yellow color wine liquid;
D, with wine liquid through blending and tasting, sterilization, bottling, promptly make bright bamboo health promoting wine.
Other is with embodiment 1,2,3 or 4, slightly.
Embodiment 6:
A kind of method of making fresh-bamboo wine by fresh bamboo mainly comprises the following steps:
(1) bright bamboo cleans and crush;
(2) batching;
(3) boiling makes bright bamboo wine with dregs;
(4) saccharification obtains bright bamboo mellow solution of saccharification;
(5) fermentation: obtain sophisticated bright bamboo mash;
(6) the bright bamboo health promoting wine of preparation.
Embodiment 1,2,3,4 such as mode, processing condition and the parameter of concrete each step or 5 or its combination, slightly.
Embodiment 7-12:
A kind of method of making fresh-bamboo wine by fresh bamboo mainly comprises the following steps:
(1) bright bamboo cleans and crush;
(2) batching; The weight percent that is ground into velvet-like bright bamboo and grain (wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice) is joined, mixture and water weight ratio see the following form:
(3) boiling makes bright bamboo wine with dregs;
(4) saccharification obtains bright bamboo mellow solution of saccharification;
(5) fermentation: obtain sophisticated bright bamboo mash;
(6) bright bamboo health promoting wine of preparation or distillation.
Other is with embodiment 1,2,3,4,5 or 6, slightly.
The invention is not restricted to the foregoing description, processing condition in various proportion of raw materials and addition described in the content of the present invention, each step for example temperature, pressure, time, pH value etc. all can be implemented and all can select arbitrarily in described scope and adjust, and have described good result, omit other embodiment.
Claims (9)
1, a kind of method of making fresh-bamboo wine by fresh bamboo is characterized in that comprising the following steps:
(1) cleaning and crush of bright bamboo: select the bright bamboo of 1-2, clean, be ground into velvet-like;
(2) batching: get each raw material by the weight percent proportioning that is ground into velvet-like bright bamboo 70-100%, grain 0-30% and mix, again by mixture: water is 1: the part by weight water intaking of 0.5-3 mixes and makes compound;
(3) add the boiling of bacterium amylase: it is 50-60 ℃ that compound is heated to temperature, the ratio adding bacterial amylase that adds bacterial amylase 10-15 μ again in every gram compound, stir, adding liming adjusting PH is 6.9-7.1, feeds pressurized air and stirs, and feeds steam and makes temperature be raised to 88-93 ℃, keep 50-60 minute, stop to feed pressurized air, continue to be warming up to 115-130 ℃, kept 20-30 minute, make bright bamboo wine with dregs;
(4) saccharification: bright bamboo wine with dregs is cooled to 61-62 ℃ of 60-61 ℃ of summer or winter, add saccharifying agent liquid koji or consubstantiality song, the liquid koji consumption is the 6-10% of bright bamboo wine with dregs weight, the solid koji consumption is the 2-4% of bright bamboo wine with dregs weight, with sulfuric acid or hydrochloric acid the pH value of bright bamboo wine with dregs is transferred to 4.0-4.6 again, stirring makes saccharifying agent and bright bamboo wine with dregs thorough mixing even, about saccharification 20-30 under 58-62 ℃ the temperature minute, obtains bright bamboo mellow solution of saccharification;
(5) fermentation: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, adds the distiller's yeast of the 6-8% of bright bamboo mellow solution of saccharification weight, mix, send in the fermentor tank,, obtain sophisticated bright bamboo mash 32-34 ℃ temperature bottom fermentation 50-55 hour;
(6) the bright bamboo health promoting wine of preparation:
A, with sophisticated bright bamboo mash through the squeezing machine squeezing, isolate thick wine and slag;
B, thick wine ageing: thick wine is filled and sealed with wine vat, take out after imbedding underground 7-30 days; Again thick wine is warming up to 55-65 ℃ and kept 7-14 days, reduces to-2 ℃ again and handled 7-14 days; Or thick wine is warming up to 25-30 ℃, and under agitation be incubated 4 hours, be cooled to 0-5 ℃ again and kept 24 hours, so high and low temperature carries out 4-6 time repeatedly;
C, filtration: the thick wine after the ageing is filtered through the 150-200 mesh filter screen, obtain golden yellow color wine liquid;
D, with wine liquid through blending and tasting, sterilization, bottling, promptly make bright bamboo health promoting wine.
2, by the method for the described making fresh-bamboo wine by fresh bamboo of claim 1, it is characterized in that: described step (6) replaces with distillation: be about to sophisticated bright bamboo mash through distillation, overhead product makes bright bamboo wine product.
3, by the method for the described making fresh-bamboo wine by fresh bamboo of claim 1, it is characterized in that: described step (3) replaces with the employing pressure cooking: compound is dropped in the digester, feed steam, under the pressure of 300-450kPa boiling 30-40 minute.
4, method by the described making fresh-bamboo wine by fresh bamboo of claim 1, it is characterized in that: described step (3) replaces with to adopt and adds the batch cooking of bacterium amylase: it is 50-60 ℃ that compound is heated to temperature, the ratio that adds bacterial amylase 10-15 μ in every gram compound is got bacterial amylase, adding liming adjusting PH is 6.9-7.1, stir down, the bacterial amylase that adds the total consumption 40% of bacterial amylase earlier, being warming up to 88-100 ℃ kept 20-30 minute, the bacterial amylase that adds remainder 60% again, kept 3-5 minute at about 93 ℃, with the Iod R redness is the boiling sign that finishes, boil sterilization in 15-20 minute after boiling finishes again, make bright bamboo wine with dregs;
5, press the method for the described making fresh-bamboo wine by fresh bamboo of claim 1, it is characterized in that: described step (5) replaces with and adopts the gradation additive process: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, the distiller's yeast input fermentor tank that will be equivalent to bright bamboo mellow solution of saccharification gross weight 6-8%, divide 2-4 time and add bright bamboo mellow solution of saccharification, the timed interval of per twice interpolation is 2-4 hour, at 32-34 ℃ temperature bottom fermentation, fermented total time 50-55 hour, obtain sophisticated bright bamboo mash.
6, press the method for the described making fresh-bamboo wine by fresh bamboo of claim 1, it is characterized in that: described step (5) replaces with and adopts the partition type fermentation method: bright bamboo mellow solution of saccharification is cooled to 27-31 ℃, the distiller's yeast that will be equivalent to bright bamboo mellow solution of saccharification gross weight 6-8% is imported first fermentor tank, when first fermentor tank is in vigorous main fermentation stage, the fermentation liquid of therefrom extracting 1/3-1/2 out injects second fermentor tank as distiller's yeast, fills it up with bright bamboo mellow solution of saccharification simultaneously for two jars then; First jar 32-34 ℃ temperature bottom fermentation total time 50-55 hour, and fermentation finishes, and obtains sophisticated bright bamboo mash and sends to distillation; The fermentation liquid of therefrom extracting 1/3-1/2 when second fermentor tank enters main fermentation stage again out injects the 3rd fermentor tank as distiller's yeast, with bright bamboo mellow solution of saccharification second and third jar is filled it up with simultaneously; According to said method take turns down successively, carry out the partition type fermentation.
7, by the method for claim 1 or 2 described making fresh-bamboo wine by fresh bamboo, it is characterized in that: the weight percent proportioning that is ground into velvet-like bright bamboo and grain described in the step (2) is: be ground into velvet-like bright bamboo 85-90%, grain 10-15%.
8, by the method for claim 1 or 2 described making fresh-bamboo wine by fresh bamboo, it is characterized in that: the grain described in the step (2) is that wheat bran, corn, Chinese sorghum, glutinous rice are or/and rice.
9, by the method for claim 1 or 2 described making fresh-bamboo wine by fresh bamboo, it is characterized in that: the temperature of water is 80-90 ℃ described in the step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100222065A CN100455650C (en) | 2005-12-05 | 2005-12-05 | Method for making fresh-bamboo wine by fresh bamboo |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100222065A CN100455650C (en) | 2005-12-05 | 2005-12-05 | Method for making fresh-bamboo wine by fresh bamboo |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1814727A CN1814727A (en) | 2006-08-09 |
| CN100455650C true CN100455650C (en) | 2009-01-28 |
Family
ID=36907086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100222065A Expired - Fee Related CN100455650C (en) | 2005-12-05 | 2005-12-05 | Method for making fresh-bamboo wine by fresh bamboo |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100455650C (en) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101085955B (en) * | 2006-10-20 | 2010-05-12 | 李俊初 | Bamboo juice brewing wine and preparing method thereof |
| CN102807938A (en) * | 2011-05-29 | 2012-12-05 | 罗福仲 | Method for brewing fresh bamboo rice wine |
| CN102643737B (en) * | 2012-05-22 | 2013-05-01 | 福建农林大学 | Bamboo tea wine and preparation method thereof |
| CN103184131B (en) * | 2013-03-26 | 2015-01-14 | 浙江塔牌绍兴酒有限公司 | Method for producing liquor with bamboo fragrance |
| CN103173341B (en) * | 2013-03-26 | 2014-12-24 | 浙江塔牌绍兴酒有限公司 | Method for producing yellow wine lees with bamboo fragrance |
| CN103146536B (en) * | 2013-04-02 | 2015-05-13 | 罗福国 | Method for brewing bamboo health-care wine by high concentration bamboo juice |
| CN103409284B (en) * | 2013-08-27 | 2015-01-21 | 湖南省林业科学院 | Brewing method of moso bamboo shoot wine |
| CN105296305B (en) * | 2015-11-25 | 2018-04-06 | 四川活之酿酿酒公社有限公司 | A kind of preparation method of bitter bamboo bamboo wine |
| CN105296283B (en) * | 2015-11-25 | 2018-04-06 | 四川活之酿酿酒公社有限公司 | A kind of preparation method of hardhead bambusa textile bamboo wine |
| CN105273923A (en) * | 2015-11-25 | 2016-01-27 | 四川活之酿酿酒公社有限公司 | Technological method for preparing fen-flavor bamboo wine by mixing six kinds of bamboos in proportion |
| CN105273919B (en) * | 2015-11-25 | 2018-03-02 | 四川活之酿酿酒公社有限公司 | A kind of preparation method of bamboo wine |
| CN105296304B (en) * | 2015-11-25 | 2018-04-06 | 四川活之酿酿酒公社有限公司 | A kind of preparation method of west wind bamboo bamboo wine |
| CN105273920B (en) * | 2015-11-25 | 2018-02-06 | 四川活之酿酿酒公社有限公司 | A kind of preparation method of Mianzhu bamboo wine |
| CN113943618A (en) * | 2021-11-09 | 2022-01-18 | 王绍忠 | Bamboo wine making method |
| CN115627206A (en) * | 2022-09-05 | 2023-01-20 | 山东环达环保科技有限公司 | Method for brewing wine by solid state fermentation of whole bamboo |
| CN115772453A (en) * | 2022-09-09 | 2023-03-10 | 山东环达环保科技有限公司 | Method for brewing fen-flavor liquor by using bamboo wood raw material in liquid state |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635076A (en) * | 2004-11-03 | 2005-07-06 | 周向阳 | Process for preparing wine from bamboo shavings |
-
2005
- 2005-12-05 CN CNB2005100222065A patent/CN100455650C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1635076A (en) * | 2004-11-03 | 2005-07-06 | 周向阳 | Process for preparing wine from bamboo shavings |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1814727A (en) | 2006-08-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100455650C (en) | Method for making fresh-bamboo wine by fresh bamboo | |
| CN100506965C (en) | Method of producing white spirit using multiple yeast for fermentation ,wheat as material, enzyme method for producing undecanted wine | |
| CN100371431C (en) | Method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing technology | |
| CN101724524B (en) | Improved technology for producing beer | |
| CN103387904B (en) | Method for brewing foaming saki | |
| CN103805402B (en) | Production method of fortuneana wine | |
| CN1363652A (en) | Fermented grains-fruit juice wine and its brewing process | |
| CN106987500A (en) | One kind loses poor brewing spirit and its brewing method using low starch | |
| CN101857829A (en) | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof | |
| CN101705167A (en) | Method for improving quality of strong aromatic dry distilled grain | |
| CN103289856A (en) | Yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot | |
| CN101531966A (en) | Process for preparing sapodilla vinegar | |
| Aroh | Beer production | |
| CN1318558C (en) | Production process of rich fragrance wine | |
| CN104293594A (en) | Method for fermenting and brewing highly flavored raw wine in a wine production and flavor generation dual-type manner | |
| US20190249124A1 (en) | Method for producing wine with a low alcohol content, and fermenting-desugaring unit for the implementation thereof | |
| CN101012431A (en) | Sorosis vinegar and method of brewing the same | |
| CN100471942C (en) | Technical method for producing distillate spirits through enzyme method of liquid saccharified rejuvenation cultivation by using rice as raw material | |
| CN1172850A (en) | Fruit wine brewing method | |
| CN1033171C (en) | Automated method and apparatus for semi-solid fermentation used in production of ancient quality rice vinegar and/or rice wine | |
| CN1036859C (en) | Preparation method of flavouring vinegar and acetic acid type beverage | |
| CN100448973C (en) | Sugar cane wine and its production process | |
| Springham | The established industries | |
| CN114214144A (en) | Brewing process of impurity-removed high-quality white spirit | |
| CN1268560A (en) | Alcohol-free beer and its production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090128 Termination date: 20141205 |
|
| EXPY | Termination of patent right or utility model |