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CN-121991776-A - Bamboo shoot flavored sake and preparation method thereof

CN121991776ACN 121991776 ACN121991776 ACN 121991776ACN-121991776-A

Abstract

The invention discloses a bamboo shoot flavor sake and a preparation method thereof, belonging to the technical field of food processing and brewing. The method comprises the steps of blanching shelled bamboo shoots, cooling and crushing to prepare bamboo shoot pulp, adding water into the bamboo shoot pulp, performing primary enzymolysis by using cellulase and pectase, performing secondary enzymolysis by using neutral protease, inactivating enzyme, centrifuging to obtain supernatant which is bamboo shoot flavor precursor liquid, adding 60% -70% of the total amount of the bamboo shoot flavor precursor liquid into the mixture within 12-24 h after the addition of other fermentation raw materials except the bamboo shoot flavor precursor liquid is finished in the sake preparation process, adding the rest bamboo shoot flavor precursor liquid within 48-72 h after the primary addition of the bamboo shoot flavor precursor liquid, and obtaining the bamboo shoot flavor sake after fermentation is finished. The bamboo shoot flavored sake prepared by the method has obvious bamboo shoot fragrance, mellow and sweet taste, good wine body coordination and excellent integration degree of the bamboo shoot flavor and the sake.

Inventors

  • BAI RUIHUA
  • LI JIALING

Assignees

  • 国家林业和草原局竹子研究开发中心

Dates

Publication Date
20260508
Application Date
20260318

Claims (10)

  1. 1. The preparation method of the bamboo shoot flavored sake is characterized by comprising the following steps of: Adding water into the bamboo shoot pulp, carrying out primary enzymolysis by using cellulase and pectase, carrying out secondary enzymolysis by using neutral protease, inactivating enzyme, and centrifuging to obtain supernatant, namely bamboo shoot flavor precursor liquid; in the preparation process of the sake, adding 60% -70% of the total amount of the bamboo shoot flavor precursor liquid within 12-24 hours after the addition of other fermentation raw materials except the bamboo shoot flavor precursor liquid is completed, adding the rest bamboo shoot flavor precursor liquid within 48-72 hours after the first addition of the bamboo shoot flavor precursor liquid, and obtaining the bamboo shoot flavor sake after the fermentation is completed.
  2. 2. The method for preparing the bamboo shoot flavored sake according to claim 1, wherein the blanching temperature is 85-90 ℃ and the time is 2-3 min, and/or the particle size of the bamboo shoot particles in the bamboo shoot pulp is 50-150 μm.
  3. 3. The method for preparing bamboo shoot flavored sake according to claim 1, wherein the mass ratio of the bamboo shoot pulp to water is 1 (1.5-2.5).
  4. 4. The method for preparing bamboo shoot flavored sake according to claim 1, wherein the first enzymolysis is performed at a pH of 5.0-5.5, a temperature of 45-50 ℃ and a time of 1.5-2.5 hours.
  5. 5. The method for preparing bamboo shoot flavored sake according to claim 1, wherein the cellulase is added in 10-15 ten thousand U and the pectase is added in 20-30 ten thousand U per gram of the bamboo shoot during the first enzymolysis.
  6. 6. The method for preparing bamboo shoot flavored sake according to claim 1, wherein the pH of the second enzymolysis is 6.5-7.0, the temperature is 50-55 ℃, and the time is 1-1.5 h.
  7. 7. The method for preparing bamboo shoot flavored sake according to claim 1, wherein the neutral protease is added 15-25 ten thousand U per gram of the bamboo shoot during the second enzymolysis.
  8. 8. The method for preparing the bamboo shoot flavored sake according to claim 1, wherein the mass ratio of the dehulled bamboo shoots used in the bamboo shoot flavored precursor liquid to the rice used in the fermentation is (0.4-0.6): 1.
  9. 9. The method for preparing the bamboo shoot flavored sake according to claim 1, wherein the fermentation temperature of the sake is controlled to be 25-28 ℃ for 0-3 days, 18-22 ℃ for 4-10 days, 15-18 ℃ after 11 days, and the total fermentation time is 25-35 days.
  10. 10. A bamboo shoot flavored sake prepared according to the method of preparing a bamboo shoot flavored sake of any one of claims 1-9.

Description

Bamboo shoot flavored sake and preparation method thereof Technical Field The invention belongs to the technical field of food processing and brewing, and particularly relates to a bamboo shoot flavored sake and a preparation method thereof. Background The sake is a special wine brewed by taking rice, rice yeast and water as raw materials through a parallel recurrent fermentation process, and has a refreshing taste, moderate alcoholicity (usually 12-18 vol%) and rich delicate flavor (Umami) components, is known as the wine which can be most capable of talking with food, can effectively neutralize the original flavor of oil and fat, set off the fresh sweet taste of seafood and contain food materials, and has wide suitability from advanced cooking to daily living wine house small food. With the rise of healthy diets and tides, the low purine character (compared to beer) and rich amino acids of sake is attracting a broader consumer group, especially women and young consumers, worldwide pursuing a dazing experience and quality life. Traditional Yinning brewing system sake pursues fragrance of flowers and fruits, but the flavor spectrum of the wine is relatively astringent. Along with the continuous improvement of the demands of the consumer market for diversification, health and flavor innovation of wine products, the market is urgently needed to introduce natural plant flavor with identification degree on the basis of keeping a clear wine elegant skeleton, develop innovative products with regional characteristics, storyline and functional added value, and develop new consumer scenes and market boundaries. Bamboo shoots are a delicious forest food material produced from bamboo. Bamboo is a gramineous bamboo subfamily plant, various types, and over 1500 kinds of edible bamboo shoots are globally over 1500 kinds, wherein the edible bamboo shoots are hundreds of kinds, widely distributed in regions such as east Asia and southeast Asia, and are marked food materials deeply bound with the regional food culture. The bamboo shoots are rich in dietary fibers, various amino acids (such as aspartic acid, glutamic acid and the like which are tasty), flavonoid compounds and minerals, and have unique faint scent and potential antioxidant activity. Traditionally, bamboo shoots have been used for dishes with less application of flavor substances in brewed wine. The flavor of the bamboo shoots is complex, the fresh feeling is mainly from rich free amino acids (such as aspartic acid and glutamic acid), and the marked faint scent and soil scent are derived from trace volatile substances such as methoxyl alkyl pyrazine compounds. However, these characteristic flavors are often bound in plant cells in the form of flavor precursors (e.g., glycoside bound), and their "green" components (e.g., certain aldehydes) tend to produce unpleasant odors under improper handling. How to stably blend the flavor of bamboo shoots into sake, rather than simply overlay, is a core challenge for flavor design. In the prior art, a certain process for preparing wine by soaking auxiliary materials such as fruits and vegetables in base wine or simply co-fermenting the auxiliary materials and grains is adopted, but when the bamboo shoots are adopted as the auxiliary materials, the following technical defects are that 1, the taste fusion degree is poor, the green taste of the bamboo shoots is not organically combined with the mellow feeling of sake, even unpleasant miscellaneous taste is generated, 2, the fermentation process is unstable, the addition of abundant soluble components (such as sugar and protein) in the bamboo shoots possibly interferes the metabolic balance of a main fermentation system (yeast and aspergillus oryzae) of the sake, the fermentation is abnormal, the alcoholic strength is fluctuated or bad byproducts are generated, 3, the product stability is poor, the polyphenols, the proteins and other substances in the bamboo shoots are easy to cause precipitation, turbidity or color deterioration of the finished wine during the storage period, the commodity appearance is influenced, and 4, the utilization rate of nutritional components is low, and the functional components in the bamboo shoots are difficult to be fully extracted and converted in a conventional processing mode, so that the functional components in the bamboo shoots are difficult to stably exist in a wine body and exert effects. The fundamental defects of the prior art are that the bamboo shoots are regarded as a passive flavor bag and put into a sealed and fragile fermentation black box, the sensitivity of a fermentation system as a dynamic and precise biochemical reactor to external interference is ignored, and the flavor substances need to undergo transformation rather than migration to be truly fused. Therefore, an innovative integrated process is urgently needed, and the technical problems of efficient extraction, directional conversion, flavor coupling, product stabilizati