CN104017684A - Low-concentration bamboo leaf health-care wine with wine flavor and preparation method thereof - Google Patents
Low-concentration bamboo leaf health-care wine with wine flavor and preparation method thereof Download PDFInfo
- Publication number
- CN104017684A CN104017684A CN201410123187.4A CN201410123187A CN104017684A CN 104017684 A CN104017684 A CN 104017684A CN 201410123187 A CN201410123187 A CN 201410123187A CN 104017684 A CN104017684 A CN 104017684A
- Authority
- CN
- China
- Prior art keywords
- wine
- thick bamboo
- bamboo tube
- leaf
- weight part
- 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.)
- Granted
Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 103
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 102
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 102
- 239000011425 bamboo Substances 0.000 title claims abstract description 102
- 235000014101 wine Nutrition 0.000 title claims abstract description 95
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241001330002 Bambuseae Species 0.000 title claims abstract 36
- 230000036541 health Effects 0.000 claims abstract description 25
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 24
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 24
- 240000006365 Vitis vinifera Species 0.000 claims description 24
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 24
- 230000001737 promoting effect Effects 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- OEYQBKYISMRWQB-UHFFFAOYSA-N Santal Chemical compound C=1C(OC)=CC(O)=C(C2=O)C=1OC=C2C1=CC=C(O)C(O)=C1 OEYQBKYISMRWQB-UHFFFAOYSA-N 0.000 claims description 14
- 241000628997 Flos Species 0.000 claims description 13
- 239000003205 fragrance Substances 0.000 claims description 13
- 239000012267 brine Substances 0.000 claims description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 244000111489 Gardenia augusta Species 0.000 claims description 6
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 6
- 244000180308 Ocimum basilicum Species 0.000 claims description 6
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 6
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 239000004570 mortar (masonry) Substances 0.000 claims description 3
- 210000004681 ovum Anatomy 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 239000000470 constituent Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 244000271437 Bambusa arundinacea Species 0.000 description 67
- 238000000034 method Methods 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 6
- -1 flavonoid compounds Chemical class 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 241000227425 Pieris rapae crucivora Species 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000001835 salubrious effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000001256 tonic effect Effects 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 206010013954 Dysphoria Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 231100000167 toxic agent Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241001647745 Banksia Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010030302 Oliguria Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000489520 Veratrum album Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Chemical class CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N benzo-alpha-pyrone Natural products C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 229940088623 biologically active substance Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229920002770 condensed tannin Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000001671 coumarin Nutrition 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 210000002200 mouth mucosa Anatomy 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000037452 priming Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000036269 ulceration Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a low-concentration bamboo leaf health-care wine with a wine flavor and a preparation method thereof. By using the extraction action of low-concentration ethanol in the wine, no large effect is generated when effective constituents of the bamboo leaves and the traditional Chinese medicinal materials are fully dissolved into the wine; abundant flavor and taste of the health-care wine are endowed by unique flavor substances of the wine and the bamboo leaves, so that the health-care wine disclosed by the invention not only has the effects of life cultivation and health preservation, and body building, but also is a drink which is pleasant to enter the mouth.
Description
Technical field
The present invention relates to food technology field, a kind of lower concentration lower concentration grape wine local flavor leaf of bamboo health promoting wine and preparation method thereof is specifically provided.
Background technology
Tonic wine is the special mixing wine kind in drinks the inside, refers to and in wine brewing process or in wine, has added herbal medicine, is healthy and strong as main taking nourishing and health preserving, has health body-building effect.Its blending process is taking fermented wine, liquor as wine base, add edible flower, really, animals and plants or herbal medicine, or taking foodstuff additive as colour generation, be perfume (or spice) and taste compound, adopt the wine of its former wine base style that soaked, boils, answered change that the different process such as steaming process.There are own long national folk medicine and medical treatment tradition in each ethnic minority of China, and wherein, tonic wine is one of its important composition part, and they utilize the characteristic that wine can " row medicine gesture, stay appearance, slow old and feeble ", enter wine with medicine, with wine priming, cure the disease and prolong life.
Compendium of Material Medica is on the books: " Herba Lophatheri, open country has it everywhere.Raw height of seedling number cun of spring, thin stem greenery, land the cauline leaf of give birth to thin bamboo just like bamboo rice, the tens of palpuses of its root a case, knot on palpus, the same with Radix Ophiopogonis, but hard that.Adopt at any time it.Eight, put forth September, tie little long fringe.People adopts its offspring, smashes juice and makes distiller's yeast with rice, and its virtue is strong." leaf of bamboo has long edible and medicinal history in China, be authorized by state approval medicine, eat dual-purpose natural phant.Its taste is pungent, light, sweet, cold in nature, enters the heart, lung, courage, stomach, has clearing heat and relieving fidgetness, the diuresis of promoting the production of body fluid, preventing phlegm from forming and stopping coughing, stopping nausea and vomiting by lowering the adverse flow of QI, the effect of dispelling wind dredging collateral.Thirsty for dysphoria with smothery sensation, dysphoria and insomnia, ulceration on the oral mucosa and the tongue, headache, larynx numbness, quenches one's thirst, the diseases such as oliguria with reddish urine.In the leaf of bamboo, contain a large amount of flavonoid compounds and bioactive polysaccharide and other effective constituent, as phenolic acid compound, anthraquinone analog compound, terpene lactone, extraordinary amino acid and active skin, manganese, zinc, selenium and other trace elements.Wherein contained functional factor is mainly flavone glycoside and coumarins lactone, has good Green Tea Extract, anti-oxidant, anti-ageing, antifatigue, reducing blood-fat, prevention cardiovascular and cerebrovascular diseases, protection liver, expansion capillary vessel, dredging microcirculation, activation brain, promotes memory, improves sleep, anticancer, beautifies the effects such as skin.In addition, the extract of the leaf of bamboo has typical leaf of bamboo delicate fragrance, clearly pleasant, micro-hardship, micro-sweet.
In recent years, people more and more focus on the diet style of health, green.The wine of high density gets consumer reception no longer as before, and lower concentration and have the wine product of nourishing function to enjoy and pursue, if grape wine is as the important component part of the daily meals of people and cooking culture.Studies confirm that in a large number the appropriateness grape wine of ingesting can reduce risk and the general mortality rate of cardiovascular disorder, main biologically active substance polyphenolic compound vinous, comprises that proanthocyanidins, anthocyanin class, white hellebore alcohols and phenolic acids etc. also have some other beneficial effects to some disease or state.
Leaf of bamboo wine product kind is in the market few, and leaf of bamboo wine product few in number is emphasized delicate fragrance local flavor and the mouthfeel of leaf of bamboo wine mostly, and lay particular emphasis on health-care tonic, health be healthy and strong effect and the abundant leaf of bamboo wine product of flavor taste few especially.Traditional leaf of bamboo wine closes and makes or blend formulatedly with other medicinal liquor mainly with meter Qu, and technical recipe is all comparatively simple, and therefore fragrance, local flavor and mouthfeel are all comparatively single; Comparatively common bamboo leaf green wine is taking old high-quality Fenyang wine as base wine on the market, plants rare traditional Chinese medicine form as effective component brew taking oligofructose, Herba Lophatheri, dried orange peel, the banksia rose, santal, fructus amomi, Kaempferia galanga etc. more than ten.Thereby the effective constituent of the leaf of bamboo and Chinese medicinal materials can be extracted preferably and makes smells of wine stronger as base fermented glutinous rice leaf of bamboo wine processed using the higher white wine of the number of degrees or alcohol, but the white wine that the number of degrees are higher or alcohol also can destroy some effective components of the leaf of bamboo in long brew and storage process, also can make leaf of bamboo wine mouthfeel partially peppery, thereby it is not good enough to have affected the leaf of bamboo wine fresh and sweet wine taste that makes salubrious and mouthfeel originally simultaneously.
Patent 200410040334.8 discloses a kind of bitter bamboo wine and preparation method thereof and has belonged to health promoting wine and preparation method thereof, the preparation method of bitter bamboo wine of the present invention is divided into two kinds, the first is to mix with common white spirit with the juice of shoot ofBitter Bamboo, and preparation process is for shelling, clean, press extracting juice; The second is to be soaked in common white spirit with a certain or several mixing of shoot ofBitter Bamboo, bar, leaf, the subterranean stem of bamboo.Disclosed bitter bamboo wine of this patent and preparation method thereof has utilized composition and the feature of bitter bamboo well, but this bitter bamboo wine uses common white spirit can make equally leaf of bamboo wine mouthfeel partially peppery as base wine, affect the fresh and sweet of wine salubrious and mouthfeel originally, and this bitter bamboo wine vegetalitas main raw material only has bitter bamboo composition, although technical recipe is all comparatively simple, can make fragrance, local flavor and the mouthfeel of wine comparatively single.
Therefore, provide a kind of simple to operate, with low cost, unique flavor, rich in taste is fresh and sweet, the lower concentration grape wine local flavor leaf of bamboo health promoting wine of health care and preparation method thereof has very significance.
Summary of the invention
The object of this invention is to provide that a kind of technique is simple, unique flavor, rich in taste is fresh and sweet, the lower concentration grape wine local flavor leaf of bamboo health promoting wine of health care.
That another object of the present invention is to provide is simple to operate, with low cost, be easy to the lower concentration grape wine local flavor leaf of bamboo health promoting wine preparation method that promotes.
The present invention utilizes the extraction of low-concentration ethanol in grape wine, when fully being dissolved in wine, the effective constituent of the leaf of bamboo and Chinese medicinal materials it is not had to large impact again, and the flavour substances of grape wine and leaf of bamboo uniqueness has given health promoting wine abundant local flavor and mouthfeel, make health promoting wine of the present invention not only there is health care, the effect improving the health, or the pleasant drink of entrance.
Technical solution of the present invention is a kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine specifically, it is characterized in that comprising: dry red winew 500～1000 weight parts, rock sugar 10～50 weight parts, the leaf of bamboo 10～50 weight parts, how 1～10 weight part of Fragrance Hill, dried orange peel 5～50 weight parts, Flos Caryophylli 1～10 weight part, cape jasmine 1～10 weight part, Flos Chrysanthemi 1～10 weight part, Radix Angelicae Sinensis 1～10 weight part, Ocimum basilicum L. 1～10 weight part, santal 1～10 weight part, Radix Aucklandiae (Radix Vladimiriae) 1～10 weight part, fructus amomi 1～10 weight part, Herba lysimachiae capillipedis 1～10 weight part, white wine 100～500 weight parts, white sugar 10～50 weight parts, 1～10 of Ovum Gallus domesticus album, citric acid 1～10 weight part.
Production technique concrete steps comprise:
(1) by the leaf of bamboo, Fragrance Hill how, dried orange peel, Flos Caryophylli, cape jasmine, Flos Chrysanthemi, Radix Angelicae Sinensis, Ocimum basilicum L., santal, Radix Aucklandiae (Radix Vladimiriae), fructus amomi, Herba lysimachiae capillipedis put into stone mill, smashed or be milled into pieces powder with gravelstone mortar;
(2) get clean smooth smooth bamboo thick bamboo tube, dry red winew is put into, then the mixtures such as the leaf of bamboo are put into, separately getting afterwards can link closely the slightly greatly and just thick bamboo tube lid of bamboo thick bamboo tube of a bore covers thick bamboo tube, it is 5% brine tank that the end thick bamboo tube that is buckled with thick bamboo tube lid is placed in to concentration, and salt solution floods thick bamboo tube lid 2/3rds height just, and sealing was soaked after 10～15 days, filter, removing slag, it is stand-by to get liquid;
(3) get clean container, rock sugar, white sugar are put into, add proper amount of boiling water, it is fully dissolved, then grape wine is put into, stir, finally citric acid is put into, stir;
(4) again thick bamboo tube lid is covered tightly and be placed in brine tank water seal, put and store in the cool 15 days, after unpacking, add immediately egg white, stir;
(5) after spending 2 hours, filter, remove slag and get wine liquid, get product.
Technique effect:
1. the present invention has optimized bamboo tube wine preparation method and formula, and the leaf of bamboo wine of preparation has replenishing qi and blood, beneficial spleen and stomach, and fire under flat liver, effect of promoting diuresis to remove toxic substance, also has the distinctive local flavor of grape wine and mouthfeel;
2. the grape wine of the present invention taking bamboo as fermenting container fully contacts with thick bamboo tube at fermenting process, along with the passing of fermentation time, alcoholic strength and net content in grape wine slightly reduce, but the quality of wine is better, and the flavour substances of bamboo and wine merge, not only remove the puckery bitter taste after fermentation, make the color and luster of leaf of bamboo wine simple and elegant, rich in taste, delicate fragrance is pure, and lasting profusely after edible, enjoys endless aftertastes;
3. processing method of the present invention practicality simple to operate, is easy to promote.
Embodiment
Below with reference to specific embodiment, the present invention is described in further details.
Formula: dry red winew 500g, rock sugar 40g, leaf of bamboo 10g, how 2g of Fragrance Hill, dried orange peel 1g, Flos Caryophylli 1.5g, cape jasmine 0.8g, Flos Chrysanthemi 5g, Radix Angelicae Sinensis 1g, Ocimum basilicum L. 1g, santal 0.8g, Radix Aucklandiae (Radix Vladimiriae) 1g, fructus amomi 1g, Herba lysimachiae capillipedis 0.8g, white wine 150g, white sugar 20g, 4 of Ovum Gallus domesticus album, citric acid 4g.
Concrete steps:
(1) by the leaf of bamboo, Fragrance Hill how, dried orange peel, Flos Caryophylli, cape jasmine, Flos Chrysanthemi, Radix Angelicae Sinensis, Ocimum basilicum L., santal, Radix Aucklandiae (Radix Vladimiriae), fructus amomi, Herba lysimachiae capillipedis put into stone mill, smashed or be milled into pieces powder with gravelstone mortar;
(2) get clean smooth smooth bamboo thick bamboo tube, dry red winew is put into, then the mixtures such as the leaf of bamboo are put into, separately getting afterwards can link closely the slightly greatly and just thick bamboo tube lid of bamboo thick bamboo tube of a bore covers thick bamboo tube, it is 5% brine tank that the end thick bamboo tube that is buckled with thick bamboo tube lid is placed in to concentration, and salt solution floods thick bamboo tube lid 2/3rds height just, and sealing was soaked after 10～15 days, filter, removing slag, it is stand-by to get liquid;
(3) get clean container, rock sugar, white sugar are put into, add proper amount of boiling water, it is fully dissolved, then dregs of grape wine is put into, stir, finally citric acid is put into, stir.Container cover is covered tightly, put and store in the cool 15 days, after unpacking, add immediately egg white, stir;
(4) after spending 2 hours, filter, remove slag and get wine liquid, drinkable.
Effect: replenishing qi and blood, beneficial spleen and stomach, fire under flat liver, promoting diuresis to remove toxic substance.
Transparent and the micro-band of this wine golden yellow color is blue or green green, the peculiar fragrance that has grape wine and medicinal material immersion liquid to form, and fragrance is mellow, and the sweet silk floss of entrance is salubrious, gentleness, stingless excitation, leaves a lasting and pleasant impression or aftertaste.
Below be only the preferred embodiment of the present invention, protection scope of the present invention is also not only confined to above-described embodiment, and all technical schemes belonging under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (7)
1. a lower concentration grape wine local flavor leaf of bamboo health promoting wine, it is characterized in that comprising: dry red winew 500～1000 weight parts, rock sugar 10～50 weight parts, the leaf of bamboo 10～50 weight parts, how 1～10 weight part of Fragrance Hill, dried orange peel 5～50 weight parts, Flos Caryophylli 1～10 weight part, cape jasmine 1～10 weight part, Flos Chrysanthemi 1～10 weight part, Radix Angelicae Sinensis 1～10 weight part, Ocimum basilicum L. 1～10 weight part, santal 1～10 weight part, Radix Aucklandiae (Radix Vladimiriae) 1～10 weight part, fructus amomi 1～10 weight part, Herba lysimachiae capillipedis 1～10 weight part, white wine 100～500 weight parts, white sugar 10～50 weight parts, 1～10 of Ovum Gallus domesticus album, citric acid 1～10 weight part.
2. a kind of preparation method of lower concentration grape wine local flavor leaf of bamboo health promoting wine according to claim 1, is characterized in that concrete steps comprise:
(1) by the leaf of bamboo, Fragrance Hill how, dried orange peel, Flos Caryophylli, cape jasmine, Flos Chrysanthemi, Radix Angelicae Sinensis, Ocimum basilicum L., santal, Radix Aucklandiae (Radix Vladimiriae), fructus amomi, Herba lysimachiae capillipedis put into stone mill, smashed or be milled into pieces powder with gravelstone mortar;
(2) get clean smooth thick bamboo tube, dry red winew is put into, then the mixtures such as the leaf of bamboo are put into, separately getting afterwards can link closely the slightly greatly and just thick bamboo tube lid of bamboo thick bamboo tube of a bore covers thick bamboo tube, the thick bamboo tube that is buckled with thick bamboo tube lid is placed in to brine tank, and salt solution floods thick bamboo tube lid 2/3rds height just, and sealing was soaked after 10～15 days, filter, removing slag, it is stand-by to get liquid;
(3) get clean container, rock sugar, white sugar are put into, add proper amount of boiling water, it is fully dissolved, then grape wine is put into, stir, finally citric acid is put into, stir;
(4) again thick bamboo tube lid is covered tightly and be placed in brine tank water seal, put and store in the cool 15～20 days, after unpacking, add immediately egg white, stir;
(5) after spending 2 hours, filter, remove slag and get wine liquid, get product.
3. a kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine preparation method according to claim 2, is characterized in that: described thick bamboo tube and thick bamboo tube lid are all selected the thick bamboo tube of bamboo with complete ring.
4. according to a kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine preparation method described in claim 2 and 3, it is characterized in that: its lid mouthful interior diameter of described thick bamboo tube lid, than the large 1～5mm of the outside diameter of thick bamboo tube, can cover on thick bamboo tube thick bamboo tube lid just.
5. according to a kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine preparation method described in claim 2-4, it is characterized in that: its lid of described thick bamboo tube lid is mouthful roughly equal to distance and thick bamboo tube height at the bottom of ring.
6. a kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine preparation method according to claim 2, is characterized in that: in described brine tank, brine concentration is 4%.
7. according to a kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine preparation method described in claim 2-6, it is characterized in that: when described thick bamboo tube covers thick bamboo tube lid and is placed in brine tank, in brine tank, salt solution can flood thick bamboo tube lid 2/3rds height by salt solution just just.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410123187.4A CN104017684B (en) | 2014-03-31 | 2014-03-31 | A kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410123187.4A CN104017684B (en) | 2014-03-31 | 2014-03-31 | A kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104017684A true CN104017684A (en) | 2014-09-03 |
| CN104017684B CN104017684B (en) | 2016-02-10 |
Family
ID=51434694
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410123187.4A Expired - Fee Related CN104017684B (en) | 2014-03-31 | 2014-03-31 | A kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104017684B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450452A (en) * | 2014-12-03 | 2015-03-25 | 朱作旺 | Nourishing health wine and preparation method thereof |
| CN104531411A (en) * | 2014-11-24 | 2015-04-22 | 广西大学 | Preparation method of low concentration lotus seed flavor bamboo needle health care wine |
| CN104560569A (en) * | 2015-01-09 | 2015-04-29 | 广西大学 | Henon bamboo juvenile leaf health wine with purple sweet potato flavor and preparation technology thereof |
| CN104974874A (en) * | 2015-06-30 | 2015-10-14 | 广西油情米意农产品有限公司 | Fermentation method of grape wine |
| CN105482978A (en) * | 2016-01-07 | 2016-04-13 | 吴姿荣 | Brewing technology for bamboo tube liquor |
| CN106753960A (en) * | 2016-12-22 | 2017-05-31 | 广州聚注专利研发有限公司 | A kind of Female health wine for improving the health care of sleep |
| CN107201286A (en) * | 2017-07-15 | 2017-09-26 | 冷谷红葡萄酒股份有限公司 | A kind of preparation method of thick bamboo tube grape wine |
| CN108117949A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of Angel distiller's yeast wine making process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284359A (en) * | 2000-08-04 | 2001-02-21 | 赵国林 | Women's tonic wine and its preparation |
| CN201286553Y (en) * | 2008-09-25 | 2009-08-12 | 魏栋 | Environmental protection bamboo drum for diet |
| CN101748016A (en) * | 2008-12-09 | 2010-06-23 | 葛雪华 | Preparation method of ginkgo health-care wine |
| CN102911831A (en) * | 2011-08-03 | 2013-02-06 | 葛双铭 | Tonic grape wine |
| CN102936546A (en) * | 2012-11-29 | 2013-02-20 | 刘淑银 | Health-care wine |
-
2014
- 2014-03-31 CN CN201410123187.4A patent/CN104017684B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284359A (en) * | 2000-08-04 | 2001-02-21 | 赵国林 | Women's tonic wine and its preparation |
| CN201286553Y (en) * | 2008-09-25 | 2009-08-12 | 魏栋 | Environmental protection bamboo drum for diet |
| CN101748016A (en) * | 2008-12-09 | 2010-06-23 | 葛雪华 | Preparation method of ginkgo health-care wine |
| CN102911831A (en) * | 2011-08-03 | 2013-02-06 | 葛双铭 | Tonic grape wine |
| CN102936546A (en) * | 2012-11-29 | 2013-02-20 | 刘淑银 | Health-care wine |
Non-Patent Citations (2)
| Title |
|---|
| 许牡丹 等: "《药食兼用食品加工技术》", 31 July 2006, 化学工业出版社, article "竹叶青汾酒", pages: 191 * |
| 郭光玲: "《调酒师手册》", 31 July 2007, 北京航宇出版社, article "中国配制酒", pages: 162-165 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104531411A (en) * | 2014-11-24 | 2015-04-22 | 广西大学 | Preparation method of low concentration lotus seed flavor bamboo needle health care wine |
| CN104450452A (en) * | 2014-12-03 | 2015-03-25 | 朱作旺 | Nourishing health wine and preparation method thereof |
| CN104450452B (en) * | 2014-12-03 | 2016-05-11 | 朱作旺 | A kind of nourishing and health preserving wine and preparation method thereof |
| CN104560569A (en) * | 2015-01-09 | 2015-04-29 | 广西大学 | Henon bamboo juvenile leaf health wine with purple sweet potato flavor and preparation technology thereof |
| CN104974874A (en) * | 2015-06-30 | 2015-10-14 | 广西油情米意农产品有限公司 | Fermentation method of grape wine |
| CN105482978A (en) * | 2016-01-07 | 2016-04-13 | 吴姿荣 | Brewing technology for bamboo tube liquor |
| CN108117949A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of Angel distiller's yeast wine making process |
| CN106753960A (en) * | 2016-12-22 | 2017-05-31 | 广州聚注专利研发有限公司 | A kind of Female health wine for improving the health care of sleep |
| CN107201286A (en) * | 2017-07-15 | 2017-09-26 | 冷谷红葡萄酒股份有限公司 | A kind of preparation method of thick bamboo tube grape wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104017684B (en) | 2016-02-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104017684B (en) | A kind of lower concentration grape wine local flavor leaf of bamboo health promoting wine and preparation method thereof | |
| CN104087468A (en) | Bamboo tube appliance used for fermentation of low-concentration fig-flavor bamboo-leaf health-care wine | |
| CN102504990B (en) | Preparation method of lucid ganoderma tea wine | |
| CN103627608A (en) | Method for making golden camellia wine | |
| CN102018254A (en) | Method for producing beverage by taking bamboo juice and mulberry juice as raw materials | |
| CN104017691B (en) | The brewing method of shizandra berry fruit wine | |
| CN103549598A (en) | Preparation method of plains coreopsis beverage with immune function | |
| CN106235318A (en) | The method preparing ferment for primary raw material with Flos Lonicerae, Rhizoma Curcumae Longae | |
| CN103598381A (en) | Tea product with cordyceps militaris as main raw material | |
| CN103642627A (en) | Licorice schisandra-chinensis Chinese-yam haw lyceum-barbarum composite fermentation health-care wine | |
| CN103642626A (en) | Compound Chinese herbal medicine fermentation health-care wine capable of promoting body building of old people | |
| CN103749839A (en) | Lucid ganoderma-pawpaw tea | |
| CN107236643A (en) | A kind of preparation method of Fragrant fruit wine | |
| CN100387700C (en) | Process for making jasmine tea wine | |
| CN104531411A (en) | Preparation method of low concentration lotus seed flavor bamboo needle health care wine | |
| CN100396766C (en) | Tea trea flower wine and preparation method thereof | |
| CN110074287A (en) | A kind of production technology of And Lycium Chinense Beverage | |
| CN110269169A (en) | With antifatigue, tranquilize the mind and promote the intelligence effect ginseng air-bubble and its production technology | |
| CN101649283B (en) | Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof | |
| CN107279643A (en) | One kind tree grape sugar-free beverage and preparation method thereof | |
| CN102787048A (en) | Brewing method of nigrum fruit health care wine | |
| KR20090014254A (en) | Sweet dropwort tea and sweet dropwort water | |
| CN104862169A (en) | Health-care nutrition wine | |
| CN103202375A (en) | Heart care tea and preparation method thereof | |
| CN101205512A (en) | Schisandra chinensis wine and method for brewing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Mao Ruifeng Inventor after: Wang Zhendong Inventor after: Zhang Zheng Inventor after: Lv Quanfeng Inventor before: Zhang Zheng |
|
| COR | Change of bibliographic data | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Zheng Document name: payment instructions |
|
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhang Zheng Document name: Notice of termination of patent right |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160210 Termination date: 20210331 |