CN106635622A - Bamboo-flavor healthcare wine and preparation method thereof - Google Patents
Bamboo-flavor healthcare wine and preparation method thereof Download PDFInfo
- Publication number
- CN106635622A CN106635622A CN201611016774.9A CN201611016774A CN106635622A CN 106635622 A CN106635622 A CN 106635622A CN 201611016774 A CN201611016774 A CN 201611016774A CN 106635622 A CN106635622 A CN 106635622A
- Authority
- CN
- China
- Prior art keywords
- bamboo
- wine
- preparation
- liquor
- living
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a bamboo-flavor healthcare wine and a preparation method thereof. The method comprises the following steps: putting a brewed wine into live bamboos, fermenting in different live bamboos, and then acquiring an end product. According to the invention, the concentration of the white spirit can be reduced; the acquired bamboo-flavor wine is cool, is capable of relieving boredom, is fresh and tasty and tastes soft and smooth; various substances, such as, selenium element, bamboo leaf flavonoid, bamboo leaf polyphenol, bamboo leaf polysaccharide, bamboo fibers, microelements, vitamins and amino acids contained in the bamboos are rich and increasing, are low in stability in the bamboos and are easily dissolved into the wine so as to promote the taste of the wine; the wine does not stimulate the throat; the wine has the bamboo sweet flavor and fragrance; the wine has the effects of resisting against oxidation and ageing, activating Qi and blood, harmonizing stomach, benefiting in vigor, relaxing the muscles and stimulating the blood circulation, clearing heat, relieving boredom, removing heat and warming spleen.
Description
Technical field
The present invention relates to bamboo wine technical field, and in particular to a kind of bamboo perfume health liquor and preparation method thereof.
Background technology
Bamboo tube wine not only has the delicate fragrance of bamboo, also with health role, and profile exquisiteness is attractive in appearance, deep to be liked by people
Love.
The mode of production of existing bamboo tube wine is broadly divided into two kinds, and a kind of is by the ready-made work being just directly added in growth
In bamboo chamber, such as a kind of preparation side that bamboo cordiale is prepared using bamboo living of Application No. CN201310337209.2 Chinese patent
Method, it mainly injects base liquor is carried out in the bamboo chamber living of 1-2 lifes；Or one as disclosed in Application No. 201510486786.7
The production method of bamboo tube wine is planted, wherein the growth time of selected thick bamboo tube is also 1 year, and thick bamboo tube is located at 500-700 DEG C of temperature
The lower sterilization of degree 1 minute；But the age of bamboo has exceeded 1 year, the nutriment of young bamboo and Cheng Zhu, the color of resulting wine
Differ with health-care effect.A kind of manufacture craft of bamboo wine disclosed in Application No. CN201310124151.3, although be also to adopt
With base liquor is directly injected into bamboo living, but the subject matter that solves of the technique is client's perforate pour into it is loaded down with trivial details, and keep bamboo
Son is survived.Another kind of mode of production be bamboo is fermented together with wine after, add in bamboo living, such as Application No.
Cizu is exactly crushed and is obtained with grain mixed fermentation by the preparation method of cizu bamboo wine disclosed in 201510830643.3, the method
Base liquor and wine liquid, then base liquor is placed in bamboo living after fermentation again, blend with wine liquid and obtain.The wine that the technique is obtained is due to existing
Blend, although the wine liquid in blending is also to obtain with cizu mixed fermentation, but make liquid in cizu be dead bamboo, nutrition therein
Composition is limited, different from bamboo nutrient content living, and the health-care effect for being reached also has difference.
The content of the invention
The present invention proposes a kind of bamboo perfume health liquor and preparation method thereof, when the problem for being solved is to shorten bamboo cordiale
Between, the report part effect of bamboo cordiale, and process is simple are improved, keep product stable homogeneous.
To achieve these goals, the present invention is achieved through the following technical solutions：
(1) base liquor makes：After raw material is cleaned, after cooking thoroughly, cooling is cooled, add distiller's yeast to add saccharification after mixing thoroughly
After being saccharified in olla 5-6 month, redistillation obtains former wine；And former wine is put into tank, it is placed in cellar and continues to ferment；Fermentation time
For more than 5 years, base liquor is obtained；
(2) in the bamboo chamber living for growing base liquor injection, starting to take aperture away from the Section 7 of guard station respectively, up boring
5-6 sections are taken, and base liquor is injected with high-pressure injection machine, and hole is sealed, allow base liquor to carry out secondary fermentation in bamboo chamber living, during fermentation
Between be 180-240 days；
(3) after the bamboo of wine that will be equipped with fermenting for the second time is cut down, disjunction becomes bamboo tube wine after cutting down；
(4) will be cleaned after the polishing of bamboo tube wine surface, and bamboo tube wine is sterilized, packed after being dried.
Preferably, a diameter of 8-11 centimetre of the bamboo living for growing described in step (2), is highly 10-12 rice, age
For 6 months or 8 months or 12 months.Because the age to bamboo living is limited, nutrition of its inside of the bamboo of all ages and classes
Material and moisture are different, for less than 1 year raw young bamboo, the moisture content therein bamboo moisture content raw from 1 year was different；6
The moisture content of the bamboo of individual month or 8 months or 12 months is higher than life in 1 year, and micro water mixes with wine, can lift the mouth of wine
Sense, makes that the bamboo cordiale made is refrigerant to direct oneself from boredom, and mouthfeel cotton is soft；Contain micro reduced sugar and amino acid in the guttation of young bamboo simultaneously,
Can make that bamboo cordiale mouthfeel is fresh and sweet, nutriment is various in wine.Nutriment such as cellulose in 1 year raw bamboo living, hemicellulose,
Trace element tends to mature and stable with selenium element, it is difficult to which fermentation is decomposed, and is less than 1 year raw young bamboo due to being in growth step
Section, the synthesis of all kinds of materials tends to ascent stage, it is easy in being dissolved in wine, lifts the micro- content of wine, especially selenium
Element, improves the health-care effect of wine.
Preferably, sterilization is sprayed first to adopt concentration for the high spirit of 80-95% in the step (4), then through 60-
Sterilize 4-10s in the environment of 80 DEG C.Disinfecting time can keep the ethanol and methyl alcohol of wine in thick bamboo tube to be difficult evaporation in 3 minutes,
Bamboo is allowed to absorb the exceeded content of methyl alcohol unnecessary in wine, ethanol, therefore mouthfeel just can be continuous soft fragrant and sweet.
Preferably, the bamboo living is any one in bambusa textile, mao bamboon, bamboo, black bamboo and imperial bamboo.
Preferably, raw material described in step (1) is any in bitter buckwheat, barley, Chinese sorghum, glutinous rice, corn, soya bean and rice
One or more mixtures.
The present invention is also claimed the bamboo cordiale according to above-mentioned preparation method.
Bamboo perfume health liquor of the present invention and preparation method thereof, its advantage is：
(1) base liquor is brewageed with bitter buckwheat, barley, Chinese sorghum, glutinous rice and corn or its mixture, and adds the bamboo living in growth
In fermented again, and bamboo living is the young bamboo of 6 months or 8 months or 12 months, and moisture therein is sufficient, can reduce
The concentration of white wine, the bamboo cordiale of gained is refrigerant to direct oneself from boredom, and pure and fresh good to eat, mouthfeel cotton is soft.
(2) be 6 months or 8 months or 12 months young bamboo with 1 year generate bamboo compared with, contain in water and bamboo itself
The various materials such as selenium element, bamboo-leaves flavones, leaf of bamboo polyphenol, Polysaccharides in Bamboo Leaves, bamboo fibre, trace element, vitamin and amino acid
It is abundant in rising trend, and the stability in bamboo is weak, it is easier in being dissolved in wine, the mouthfeel of wine is lifted, do not pierce larynx, there is bamboo
The backfill taste and fragrance of son, has functions that antioxidant and anti-aging, qi and blood and stomach, and beneficial vigour is relaxed the muscles and stimulate the blood circulation, and heat-clearing is gone vexed, is removed
The effect of the warm spleen of heat.
(3) present invention fermentation time in bamboo living is 180-240 days, and fermentation time is short, on the synthesis of all kinds of materials tends to
In the stage of liter, it is easy in being dissolved in wine, the micro- content of wine is lifted, especially selenium element, improve the health-care effect of wine.And
The time fermented in bamboo living is short, and disinfecting time is short, substantially reduces technological process.
Specific embodiment
The present invention is further described with reference to specific embodiment.
Embodiment 1
A kind of preparation method of bamboo perfume health liquor, comprises the following steps：
(1) base liquor makes：After raw material is cleaned, after cooking thoroughly, cooling is cooled, add distiller's yeast to add saccharification after mixing thoroughly
After being saccharified in olla 5-6 month, redistillation obtains former wine；And former wine is put into tank, it is placed in cellar and continues to ferment；Fermentation time
For more than 5 years, base liquor is obtained；
(2) base liquor is injected in the imperial bamboo chamber of 6 months grown, a diameter of 8-9 centimetre of imperial bamboo, be highly 11
Rice, respectively starting to take aperture away from the Section 7 of guard station, up drills through 5-6 sections, and injects base liquor with high-pressure injection machine, and by hole
Sealed with wax, injection rate is the 90% of every section ring solvent, allows base liquor to carry out secondary fermentation in imperial bamboo chamber, in the process of fermentation
The situation of change of the imperial bamboo leaf of bamboo of middle observation, general fermentation time is 180 days, and 180 days afterwards, and the blade of imperial bamboo starts past from middle part
Outer flavescence, if blade drops, says that wine fermentation is ripe, after 180 days；As blade does not turn yellow, then in fermentation 240 days or so
；
(3) after the bamboo of wine that will be equipped with fermenting for the second time is cut down, disjunction becomes bamboo tube wine after cutting down；
(4) will be cleaned after the polishing of bamboo tube wine surface, and bamboo tube wine is first passed through into the high spirit that concentration is 80-95%
Sprinkling, then the high temperature 8-10s in the environment of 60 DEG C；Pack after drying.Due to the boiling point of ethanol and methyl alcohol in wine it is relatively low, therefore
Can not stay the long time in high temperature, in order to avoid affect the quality and mouthfeel of wine.
Embodiment 2
A kind of preparation method of bamboo perfume health liquor, comprises the following steps：
(1) base liquor makes：After raw material is cleaned, after cooking thoroughly, cooling is cooled, add distiller's yeast to add saccharification after mixing thoroughly
After being saccharified in olla 5-6 month, redistillation obtains former wine；And former wine is put into tank, it is placed in cellar and continues to ferment；Fermentation time
For more than 5 years, base liquor is obtained；
(2) base liquor is injected in the bamboo chamber of 6 months grown, a diameter of 10 centimetres of bamboo, be highly 10 meters,
Respectively starting to take aperture away from the Section 7 of guard station, 5-6 sections are up drilled through, and inject base liquor with high-pressure injection machine, and by hole wax
Sealing, injection rate is the 90% of every section ring solvent, allows base liquor that secondary fermentation is carried out in bamboo chamber, is seen during fermentation
The situation of change of the bamboo leaf of bamboo is examined, general fermentation time is 180 days, and 180 days afterwards, and the blade of bamboo starts to become outward from middle part
Huang, if blade drops, says that wine fermentation is ripe, after 180 days；As blade does not turn yellow, it is within 240 days or so in fermentation then
Can；
(3) after the bamboo of wine that will be equipped with fermenting for the second time is cut down, disjunction becomes bamboo tube wine after cutting down；
(4) will be cleaned after the polishing of bamboo tube wine surface, and bamboo tube wine is first passed through into the high spirit that concentration is 80-95%
Spray, and the high temperature at 150 DEG C is gone over, and packs after being dried.Due to the boiling point of ethanol and methyl alcohol in wine it is relatively low, therefore in high temperature
In can not stay the long time, in order to avoid affect wine quality and mouthfeel.
Embodiment 3
A kind of preparation method of bamboo perfume health liquor, comprises the following steps：
(1) base liquor makes：After raw material is cleaned, after cooking thoroughly, cooling is cooled, add distiller's yeast to add saccharification after mixing thoroughly
After being saccharified in olla 5-6 month, redistillation obtains former wine；And former wine is put into tank, it is placed in cellar and continues to ferment；Fermentation time
For more than 5 years, base liquor is obtained；
(2) base liquor is injected in the imperial bamboo chamber of 12 months grown, a diameter of 10 centimetres of imperial bamboo, be highly 11
Rice, respectively starting to take aperture away from the Section 7 of guard station, up drills through 5-6 sections, and injects base liquor with high-pressure injection machine, and by hole
Sealed with wax, injection rate is the 90% of every section ring solvent, allows base liquor that secondary fermentation is carried out in bamboo chamber, in the process of fermentation
The situation of change of the imperial bamboo leaf of bamboo of middle observation, general fermentation time is 180 days, and 180 days afterwards, and the blade of imperial bamboo starts past from middle part
Outer flavescence, if blade drops, says that wine fermentation is ripe, after 180 days；As blade does not turn yellow, then in fermentation 240 days or so
；
(3) after the bamboo of wine that will be equipped with fermenting for the second time is cut down, disjunction becomes bamboo tube wine after cutting down；
(4) will be cleaned after the polishing of bamboo tube wine surface, and bamboo tube wine is first passed through into the high spirit that concentration is 80-95%
Sprinkling, then the high temperature 4-5s in the environment of 80 DEG C；Pack after drying.Due to the boiling point of ethanol and methyl alcohol in wine it is relatively low, therefore
Can not stay the long time in high temperature, in order to avoid affect the quality and mouthfeel of wine.
By the detection of every chemical property for carrying out to above example and index, the material items for obtaining the present invention refer to
Mark is as shown in table 1：
Table 1
It can be seen from Table 1 that, the bamboo cordiale color obtained by the present invention is golden yellow, does not pierce larynx, there is the backfill taste of a bamboo
And fragrance, there is blood-nourishing, anti-oxidant, effect of anti-aging, qi and blood and stomach, beneficial vigour are relaxed the muscles and stimulate the blood circulation, and heat-clearing is gone vexed, and heat extraction warms up spleen.
The technical scheme for being provided the embodiment of the present invention above is described in detail, specific case used herein
The principle and embodiment of the embodiment of the present invention are set forth, the explanation of above example is only applicable to help and understands this
The principle of inventive embodiments；Simultaneously for one of ordinary skill in the art, according to the embodiment of the present invention, in specific embodiment party
Will change in formula and range of application, in sum, this specification content should not be construed as limiting the invention.
Claims (6)
1. the preparation method of a kind of bamboo perfume health liquor, it is characterised in that：Comprise the following steps：
(1) base liquor makes：After raw material is cleaned, after cooking thoroughly, cooling is cooled, add distiller's yeast that saccharification olla is added after mixing thoroughly
In be saccharified 5-6 month after, redistillation obtains former wine；And former wine is put into tank, it is placed in cellar and continues to ferment；Fermentation time is 5
More than year, base liquor is obtained；
(2) in the bamboo chamber living for growing base liquor injection, starting to take aperture away from the Section 7 of guard station respectively, up drilling through 5-6
Section, and base liquor is injected with high-pressure injection machine, and hole is sealed, allow base liquor to carry out secondary fermentation in bamboo chamber living, fermentation time is
180-240 days；
(3) after the bamboo of wine that will be equipped with fermenting for the second time is cut down, disjunction becomes bamboo tube wine after cutting down；
(4) will be cleaned after the polishing of bamboo tube wine surface, and bamboo tube wine is sterilized, packed after being dried.
2. according to claim 1 bamboo perfume health liquor preparation method, it is characterised in that：Step grows described in (2)
A diameter of 8-11 centimetre of bamboo living, be highly 10-12 rice, the age is 6 months or 8 months or 12 months.
3. according to claim 2 bamboo perfume health liquor preparation method, it is characterised in that：Sterilization is for first in the step (4)
Adopt concentration and spray for the high spirit of 80-95%, then the high temperature 4-10s in the environment of 60-80 DEG C.
4. according to claim 3 bamboo perfume health liquor preparation method, it is characterised in that：The bamboo living is bambusa textile, mao bamboon, nanmu
Any one in bamboo, black bamboo and imperial bamboo.
5. according to claim 4 bamboo perfume health liquor preparation method, it is characterised in that：Raw material described in step (1) is hardship
Any one or a few mixture in buckwheat, barley, Chinese sorghum, glutinous rice, corn, soya bean and rice.
6. the bamboo perfume health liquor obtained by a kind of preparation method of the bamboo according to any one of claim 1-5 perfume health liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611016774.9A CN106635622A (en) | 2016-11-16 | 2016-11-16 | Bamboo-flavor healthcare wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611016774.9A CN106635622A (en) | 2016-11-16 | 2016-11-16 | Bamboo-flavor healthcare wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106635622A true CN106635622A (en) | 2017-05-10 |
Family
ID=58808676
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611016774.9A Pending CN106635622A (en) | 2016-11-16 | 2016-11-16 | Bamboo-flavor healthcare wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106635622A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107164151A (en) * | 2017-06-13 | 2017-09-15 | 李华良 | A kind of thick bamboo tube wine-making technology |
| CN107446755A (en) * | 2017-09-27 | 2017-12-08 | 安吉胎竹酒业有限公司 | A kind of preparation method of the fresh health liquor of bamboo |
| CN110468004A (en) * | 2019-08-05 | 2019-11-19 | 宜宾学院 | A kind of Angelica Keiskei thick bamboo tube health preserving wine and preparation method thereof |
| CN111621391A (en) * | 2020-05-13 | 2020-09-04 | 福州天天竹福酒业有限公司 | Preparation process of bamboo wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102329708A (en) * | 2011-09-09 | 2012-01-25 | 瑞金市毛井共酒业有限公司 | Wine in bamboo box and preparation method thereof |
| CN104342334A (en) * | 2013-08-07 | 2015-02-11 | 戴斯鹏 | Method for brewing bamboo wine by using bamboo cavity |
| CN104342342A (en) * | 2013-07-30 | 2015-02-11 | 贵州省仁怀市茅台镇珍豪酒业有限责任公司 | Method for preparing bamboo fragrant wine by using wild living phyllostachys pubescens |
| CN105482978A (en) * | 2016-01-07 | 2016-04-13 | 吴姿荣 | Brewing technology for bamboo tube liquor |
-
2016
- 2016-11-16 CN CN201611016774.9A patent/CN106635622A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102329708A (en) * | 2011-09-09 | 2012-01-25 | 瑞金市毛井共酒业有限公司 | Wine in bamboo box and preparation method thereof |
| CN104342342A (en) * | 2013-07-30 | 2015-02-11 | 贵州省仁怀市茅台镇珍豪酒业有限责任公司 | Method for preparing bamboo fragrant wine by using wild living phyllostachys pubescens |
| CN104342334A (en) * | 2013-08-07 | 2015-02-11 | 戴斯鹏 | Method for brewing bamboo wine by using bamboo cavity |
| CN105482978A (en) * | 2016-01-07 | 2016-04-13 | 吴姿荣 | Brewing technology for bamboo tube liquor |
Non-Patent Citations (1)
| Title |
|---|
| 汤发龙: "《杯中乾坤》", 30 September 2001, 广东省地图出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107164151A (en) * | 2017-06-13 | 2017-09-15 | 李华良 | A kind of thick bamboo tube wine-making technology |
| CN107446755A (en) * | 2017-09-27 | 2017-12-08 | 安吉胎竹酒业有限公司 | A kind of preparation method of the fresh health liquor of bamboo |
| CN110468004A (en) * | 2019-08-05 | 2019-11-19 | 宜宾学院 | A kind of Angelica Keiskei thick bamboo tube health preserving wine and preparation method thereof |
| CN111621391A (en) * | 2020-05-13 | 2020-09-04 | 福州天天竹福酒业有限公司 | Preparation process of bamboo wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN106635622A (en) | Bamboo-flavor healthcare wine and preparation method thereof | |
| CN104762170B (en) | The manufacture method of germinated unpolished rice nutritious wine | |
| CN109181945A (en) | A kind of preparation process of bamboo wine | |
| CN104928114A (en) | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof | |
| CN107151610A (en) | A kind of yellow wine brewing method | |
| CN104031798B (en) | A kind of production method of lotus leaf fermented beverage wine | |
| CN103865712B (en) | Taishan radix cynanchi bungei health-care yellow wine and preparation method thereof | |
| CN104774710A (en) | Bamboo tube liquor and preparation method thereof | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN104877857A (en) | Processing method of fermented glutinous rice | |
| CN103897922B (en) | A kind of relieving mental strain and helping sleep flower rice wine and preparation method thereof | |
| CN106916695A (en) | A kind of preparation method of low delicate fragrance type barley wine | |
| CN103484304A (en) | Loquat sparkling wine | |
| CN106689951A (en) | Fermented amino acid beverage and preparation method thereof | |
| CN103184136A (en) | Peach vinegar production | |
| CN105273919B (en) | A kind of preparation method of bamboo wine | |
| CN105969596A (en) | Making method of perry wine | |
| CN107384690A (en) | A kind of blue or green money willow bamboo tube wine and preparation method thereof | |
| CN1229484C (en) | Billion-dollar grass wine preparation method | |
| CN107348063A (en) | A kind of preparation method of health care kudzu root tea | |
| CN108676682A (en) | A kind of preparation method of passion fruit soaking wine | |
| CN108624443A (en) | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin | |
| CN107151619A (en) | A kind of preparation method of former Huoshan rice dry measure used in former times health preserving wine | |
| CN105907566A (en) | Pit mud and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
|
| RJ01 | Rejection of invention patent application after publication |