CN101851571A - Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine - Google Patents
Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine Download PDFInfo
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- CN101851571A CN101851571A CN201010200650A CN201010200650A CN101851571A CN 101851571 A CN101851571 A CN 101851571A CN 201010200650 A CN201010200650 A CN 201010200650A CN 201010200650 A CN201010200650 A CN 201010200650A CN 101851571 A CN101851571 A CN 101851571A
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Abstract
The invention relates to a brewing method for light yellow wine containing bamboo leaf flavone, belonging to the technical field of yellow wine brewing. The method comprises the following steps: steaming, spreading and cooling rice, adding saccharifying and fermenting agent in rice, evenly mixing the obtained material with crushed bamboo leaf, saccharifying, fermenting, pressing, filtering, boiling wine, storing and blending. The light yellow wine containing bamboo leaf flavone brewed through the method has the advantages that the feeling of getting drunk does not exist, a person who drinks the wine is not apt to get drunk and the taste is uniform, constant, light and elegant.
Description
Technical field
The present invention relates to a kind of brew method of light yellow rice wine, relate in particular to a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone, belong to the yellow wine brewing field.
Background technology
Yellow rice wine is the traditional product of China, and is with a long history, and mouthfeel is pure and sweet,, mouthfeel lower compared with the liquor alcoholic strength more, and performance is more outstanding aspect health care, therefore is subjected to liking of consumers in general deeply.But the inlet sweet-smelling mouthfeel of yellow rice wine is thick and heavy, also becomes its shortcoming, because mellow characteristics, although alcoholic strength is very low, in case drink too much, the higher authorities, and for a long time liquor-saturated being difficult for easily wake up.The traditional fermentation of general yellow rice wine is a main raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc., through boiling, saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, collude to transfer and form.On the basis of inheriting tradition production technique, the yellow rice wine industry is constantly brought forth new ideas, and famous-brand and high-quality goods increase, and product specification improves, and has created the new variety that a batch initiation characteristic and modern cultural combined, met market demand.In order to encourage the exploitation of product innovation, promote the development of yellow rice wine industry diversification, " yellow rice wine " national standard of revision in 2008 is divided into 3 classes according to product style: traditional technology yellow rice wine, promptly mellow type yellow rice wine; Light yellow rice wine is characterized in adding outside the song, also adopts a part of zymin as saccharifying ferment, and taste is salubrious relatively; Extraordinary yellow rice wine refers to that mainly some add the material of some integration of drinking and medicinal herbs on the wine base, makes it have the yellow rice wine of mannerism or function.
The health-care effect of the leaf of bamboo is familiar with by China people already, has long edible and medicinal history." leaf of bamboo carries according to book, and the cool heart delays spleen, clearing phlegm and relieving cough ... because of it gently can be separated, hot strongly fragrant, the sweet energy that can loose delays spleen, so cold can be gone into the heart, be trembled with fear and can treat heat ear ".Studies show that, contain abundant flavonoids and other bioactive ingredients in the leaf of bamboo, as polysaccharide, compound of phenolic acid, anthraquinone compounds, terpene lactone, extraordinary amino acid and bioactive peptide, and necessary for human body trace element such as manganese, zinc, selenium, wherein flavonoid compound is main active substance.Medical research confirms that the Folium Bambosae flavone compounds can effectively be removed free radical and lipid peroxide, and blocks the synthetic of strong carinogenicity N-nitrosamine compound, can significantly improve immunity of organisms, blood fat reducing.
The patent No. is that 200510049969.9 Chinese invention patent discloses a kind of low-degree nutrient yellow rice wine.This kind yellow rice wine is to add 0.01～20% the stachyose that weight is yellow rice wine wine base in yellow rice wine wine base.In its preferred version of this invention, also be added with different Fructus Hordei Germinatus oligopolymer or Folium Bambosae extract; And these three kinds of additives more preferably add in colluding the accent operation.Hence one can see that, although the taste of this yellow rice wine is excellent, because the time that additive inserts in the rear end of brewing process, therefore can make the mouthfeel of this yellow rice wine that the division sense is arranged unavoidably, the fusion degree is not good, in addition, because the thick and heavy characteristics of decision yellow rice wine is its wine base; The innovation of not employing new technology of wine base, although therefore this yellow rice wine is low alcohol, in case drink too much, very the higher authorities, even for a long time liquor-saturated being difficult for wake up.
Summary of the invention
The purpose of this invention is to provide a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone.With the yellow rice wine of this method brew have that aroma is simple and elegant, clean taste, not the higher authorities, be difficult for liquor-saturated characteristics, and, have the characteristics of life enhancement owing to contain Folium Bambosae flavone in the wine.
Above-mentioned technical purpose of the present invention is achieved by the following technical programs:
A kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone is to add saccharifying ferment after the rice boiling spreading for cooling, and with pulverize the leaf of bamboo and mix after again through saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, collude and be modulated into.
It is top grade that the leaf of bamboo belongs to, i.e. the material of integration of drinking and medicinal herbs.Why modern study analysis revealed, the leaf of bamboo are listed in top grade closely related with Folium Bambosae flavone that wherein contain.Folium Bambosae flavone is a kind of biological anti-oxidant efficiently, is a complex set of and has the mixture of mutual synergistic function.Mainly comprise carbon glycosides flavones, four kinds of representation compounds of carbon glycosides flavones are Orientin, Lutonaretin, Vitexina and Saponaretin in the leaf of bamboo.Research and analyse and show that also Folium Bambosae flavone has the effect of protection cardiovascular and cerebrovascular, regulating blood fat, blood viscosity lowering; Has raise immunity, the effect of antifatigue.Also can be used as foodstuff additive in addition and be used for beverage, healthcare products.The content of Folium Bambosae flavone is controlled at 30～150mg/L in the technique scheme of the present invention, has the good health care effect, and surpass the mouthfeel that 150mg/L can influence yellow rice wine when the content of Folium Bambosae flavone, show as and make the salubrious sense of yellow rice wine promote to some extent but pure fragrance significantly descends; When the content of Folium Bambosae flavone when 30mg/L is following, pure fragrance rises but salubrious sense significantly descends and the advantage of the health-care effect of this yellow rice wine can not get effective performance.In the classification of yellow rice wine, the total sugar content of dried yellow rice wine is equal to or less than 15.0g/L; Total sugar content 15.1～the 40.0g/L of half-dried yellow rice wine; The content of half sweet yellow rice wine is at 40.1～100g/L; The total sugar content of sweet yellow rice wine is higher than 100g/L.Total sugar content is controlled at 20～40g/L in the technique scheme of the present invention, belongs to half-dried yellow rice wine type.The typical mouthfeel of half-dried yellow rice wine is mellow, ferments in the lump but added the pulverizing leaf of bamboo in the inventive method, so contains Folium Bambosae flavone in the yellow rice wine, and the amount of described Folium Bambosae flavone is at 30～150mg/L.And since the existence of Folium Bambosae flavone make the mouthfeel of the yellow rice wine that makes with the inventive method no longer be mellow be main but based on clearly, and it is soft to enter the mouth, in addition no longer as in the past yellow rice wine, and easy the higher authorities, for a long time liquor-saturated awake, this may have very big relation with Folium Bambosae flavone.As everyone knows, yellow rice wine is nutritious, ethanol content is not high, especially for many years the yellow rice wine of Zhu Cuning, it is more natural that its alcohol and nutritive substance wherein merge, alcohol is not to be dissolved in the water separately but to form hydrogen bond with nutritive substance or be closely linked with intermolecular reactive force, jointly be dissolved in the water then, therefore, alcohol was not that rapid being absorbed rapidly is decomposed as liquor after yellow rice wine was drunk, therefore, yellow rice wine drinks and just can show as the signs of getting drunk a certain amount of the time, and the signs of getting drunk are lasting.The existence of Folium Bambosae flavone makes that the activity of enzyme of decomposing alcohol is strengthened, and it is liquor-saturated that the people is difficult for, even drunkly also revive easily.On the other hand, alcohol decomposes back generation free radical can attack other organ or tissues such as liver, causes the functional change of organ, and the existence of Folium Bambosae flavone, to a certain extent can be so that organs such as liver are avoided the attack of free radical.
The patent No. of talking about in the background technology is 200510049969.9 the disclosed a kind of low-degree nutrient yellow rice wine of Chinese invention patent, and therefore the time that additive inserts can make the mouthfeel of this yellow rice wine that the division sense is arranged in the rear end of brewing process unavoidably, and the fusion degree is not good.And the present invention adds saccharifying agent, starter after with rice boiling spreading for cooling, and with pulverize the leaf of bamboo and mix after again through the wine that ferments, squeezes, filters, fries in shallow oil, store, collude and be modulated into.The Folium Bambosae flavone composition that the present invention adds in yellow rice wine is the front end at brewing process, because through co-fermentation, the time that each material in the wine merges is abundant, so the mouthfeel of this yellow rice wine is very stable very balanced, the division sense can not occur.Through the several national yellow rice wine Shi Jianding that samples wine, consistently think that product color is bright, aroma is simple and elegant, the mouthfeel homogeneous is salubrious, and the higher authorities are not difficult for liquor-saturated.In addition, owing to contain the Folium Bambosae flavone of appropriate amount, so this product also has the advantage of health care.
Preferred as technique scheme, the add-on of the described pulverizing leaf of bamboo is 0.2～4% of a rice weight.
Further preferred as technique scheme, the add-on of the described pulverizing leaf of bamboo is 1～4% of a rice weight.
Further preferred as technique scheme, the add-on of the described pulverizing leaf of bamboo is 2～4% of a rice weight.
Further preferred as technique scheme, the add-on of the described pulverizing leaf of bamboo is 3% of a rice weight.
Another object of the present invention provides a kind of light yellow rice wine, and Folium Bambosae flavone content is 30～150mg/L in this yellow rice wine, total sugar content 20～40g/L.
Preferred as technique scheme, Folium Bambosae flavone content is 30～50mg/L in the described light yellow rice wine, total sugar content 25～35g/L.
Preferred as technique scheme, Folium Bambosae flavone content is 30～40mg/L in the described light yellow rice wine, total sugar content 25～35g/L.
In sum, the present invention has following beneficial effect:
1, a kind of light yellow rice wine that contains Folium Bambosae flavone of product of the present invention, having not, the higher authorities are difficult for liquor-saturated advantage;
2, a kind of light yellow rice wine that contains Folium Bambosae flavone that makes with the inventive method has constant, the salubrious simple and elegant characteristics of mouthfeel homogeneous.
Embodiment
Following specific embodiment only is an explanation of the invention; it is not a limitation of the present invention; those skilled in the art can make the modification that does not have creative contribution to present embodiment as required after reading this specification sheets, but as long as all are subjected to the protection of patent law in claim scope of the present invention.
Embodiment one
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 30mg/L, total sugar content 20g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1,500 kilograms of selected fine quality rice and Herba Lophatheri are 2 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%; Herba Lophatheri then reaches medicinal standard;
2, spreading for cooling after the rice boiling adds saccharifying agent, starter, and then adds the Herba Lophatheri after pulverizing, and mixes;
3, fermentation disengaged carbonic acid gas and feeds fresh air after 80 hours; Carry out secondary fermentation, rear fermentating period chemical examination in per 5 days is once carried out quality control; When the time of secondary fermentation reaches 30 days, can squeeze, filter;
4, carry out pasteurization after the filtration, promptly " fry in shallow oil wine ", frying in shallow oil the wine temperature is 80～90 ℃;
5, fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment two
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 40mg/L, total sugar content 25g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1,500 kilograms of selected fine quality rice and Herba Lophatheri are 2.5 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%; Herba Lophatheri then reaches medicinal standard;
2, spreading for cooling after the rice boiling adds saccharifying agent, starter, and then adds the Herba Lophatheri after pulverizing, and mixes;
3, fermentation disengaged carbonic acid gas and feeds fresh air after 80 hours; Carry out secondary fermentation, rear fermentating period chemical examination in per 7 days is once carried out quality control; When the time of secondary fermentation reaches 45 days, squeeze, filter;
4, carry out pasteurization after the filtration, promptly " fry in shallow oil wine ", frying in shallow oil the wine temperature is 80～90 ℃;
5, fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment three
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 50mg/L, total sugar content 25g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1,500 kilograms of selected fine quality rice and Herba Lophatheri are 3.5 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%; Herba Lophatheri then reaches medicinal standard;
2, spreading for cooling after the rice boiling adds saccharifying agent, starter, and then adds the Herba Lophatheri after pulverizing, and mixes;
3, fermentation disengaged carbonic acid gas and feeds fresh air after 80 hours; Carry out secondary fermentation, rear fermentating period chemical examination in per 9 days is once carried out quality control; When the time of secondary fermentation reaches 60 days, squeeze, filter;
4, carry out pasteurization after the filtration, promptly " fry in shallow oil wine ", frying in shallow oil the wine temperature is 80～90 ℃;
5, fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment four
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 60mg/L, total sugar content 30g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1,500 kilograms of selected fine quality rice and Herba Lophatheri are 5 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%; Herba Lophatheri then reaches medicinal standard;
2, spreading for cooling after the rice boiling adds saccharifying agent, starter, and then adds the Herba Lophatheri after pulverizing, and mixes;
3, fermentation disengaged carbonic acid gas and feeds fresh air after 80 hours; Carry out secondary fermentation, rear fermentating period chemical examination in per 10 days is once carried out quality control; When the time of secondary fermentation reaches 60 days, squeeze, filter;
4, carry out pasteurization after the filtration, promptly " fry in shallow oil wine ", frying in shallow oil the wine temperature is 80～90 ℃;
5, fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment five
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 100mg/L, total sugar content 35g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1,500 kilograms of selected fine quality rice and Herba Lophatheri are 10 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%; Herba Lophatheri then reaches medicinal standard;
2, spreading for cooling after the rice boiling adds saccharifying agent, starter, and then adds the Herba Lophatheri after pulverizing, and mixes;
3, fermentation disengaged carbonic acid gas and feeds fresh air after 80 hours; Carry out secondary fermentation, rear fermentating period chemical examination in per 10 days is once carried out quality control; When the time of secondary fermentation reaches 60 days, squeeze, filter;
4, carry out pasteurization after the filtration, promptly " fry in shallow oil wine ", frying in shallow oil the wine temperature is 80～90 ℃;
5, fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment six
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 150mg/L, total sugar content 40g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1,500 kilograms of selected fine quality rice and Herba Lophatheri are 15 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%; Herba Lophatheri then reaches medicinal standard;
2, spreading for cooling after the rice boiling adds saccharifying agent, starter, and then adds the Herba Lophatheri after pulverizing, and mixes;
3, fermentation disengaged carbonic acid gas and feeds fresh air after 80 hours; Carry out secondary fermentation, rear fermentating period chemical examination in per 10 days is once carried out quality control; When the time of secondary fermentation reaches 90 days, squeeze, filter;
4, carry out pasteurization after the filtration, promptly " fry in shallow oil wine ", frying in shallow oil the wine temperature is 80～90 ℃;
5, fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Judge test
The Shi Pinping that please 5 national levels samples wine makees reference substance with traditional yellow rice wine (tower board shaohsing wine), the sense organ of the special type yellow rice wine of embodiment 1～6, fragrance, taste, style etc. is judged rule according to the whole nation and method is judged: the results are shown in Table one.
Table one:
Traditional yellow rice wine and special type yellow rice wine (embodiment 1～6) are judged the result
 |
Alcoholic strength | Folium Bambosae flavone content | Total sugar content | Outward appearance | Fragrance | Taste | Style | Drink half jin half an hour aftersensation |
| Comparative Examples | 10 | 0 | 35g／L | Vandyke brown, limpid transparent, glossy | Has the distinctive strong sweet-smelling of yellow rice wine | Mellow softer and bright refreshing, free from extraneous odour | The wine body is coordinated, and has the typical style of traditional yellow rice wine | Slightly dizzy, the higher authorities slightly feel dry |
| Embodiment one | 10 | 30mg／L | 20g／L | Orange-yellow, vivid transparent, glossy | Have distinctive fragrance of normal yellow rice wine and simple and elegant leaf of bamboo delicate fragrance, fragrance harmony | Pure and mild aquatic foods are refreshing, free from extraneous odour, and the distinctive local flavor of Folium Bambosae flavone yellow rice wine is arranged | The wine body is coordinated, and has the typical style of special type yellow rice wine | State is clear-headed, not the higher authorities, dry not |
| Embodiment two | 10 | 40mg／L | 25g／L | Orange-yellow, vivid transparent, glossy | Have distinctive fragrance of normal yellow rice wine and simple and elegant leaf of bamboo delicate fragrance, fragrance harmony | Pure and mild aquatic foods are refreshing, free from extraneous odour, and the distinctive local flavor of Folium Bambosae flavone yellow rice wine is arranged | The wine body is coordinated, and has the typical style of special type yellow rice wine | State is clear-headed, not the higher authorities, dry not |
| Embodiment three | 10 | 50mg／L | 25g／L | Orange-yellow, vivid transparent, glossy | Have distinctive fragrance of normal yellow rice wine and tangible leaf of bamboo delicate fragrance, fragrance harmony | Pure and mild aquatic foods are refreshing, and the distinctive local flavor of Folium Bambosae flavone yellow rice wine (more obvious), free from extraneous odour are arranged | The wine body is coordinated, and has the typical style of special type yellow rice wine | State is clear-headed, not the higher authorities, dry not |
| Embodiment four | 10 | 60mg／L | 30g／L | Orange-yellow, vivid transparent, glossy | Have distinctive fragrance of normal yellow rice wine and tangible leaf of bamboo delicate fragrance, fragrance harmony | Pure and mild aquatic foods are refreshing, and the distinctive local flavor of Folium Bambosae flavone yellow rice wine (more obvious), free from extraneous odour are arranged | The wine body is coordinated, and has the typical style of special type yellow rice wine | State is clear-headed, not the higher authorities, dry not |
| Embodiment five | 12 | 100mg／L | 35g／L | Orange-yellow, vivid transparent, glossy | Have distinctive fragrance of normal yellow rice wine and tangible leaf of bamboo delicate fragrance, fragrance harmony | Pure and mild aquatic foods are refreshing, and the distinctive local flavor of Folium Bambosae flavone yellow rice wine (more obvious), free from extraneous odour are arranged | The wine body is coordinated, and has the typical style of special type yellow rice wine | State is clear-headed, not the higher authorities, dry not |
| Embodiment six | 15 | 150mg／L | 40g／L | Orange-yellow, vivid transparent, glossy | Have distinctive fragrance of normal yellow rice wine and tangible leaf of bamboo delicate fragrance, fragrance harmony | Pure and mild aquatic foods are refreshing, and the distinctive local flavor of Folium Bambosae flavone yellow rice wine (more obvious), free from extraneous odour are arranged | The wine body is coordinated, and has the typical style of special type yellow rice wine | State is clear-headed, not the higher authorities, dry not |
In sum, the yellow rice wine that the inventive method makes is than traditional yellow rice wine, and mellow mouthfeel descends to some extent, but the coordination of wine body, and taste is more refreshing than the but more pure and mild aquatic foods of it traditional yellow rice wine; Taste does not have the division sense, shows that Folium Bambosae flavone and wine body merge ground better.In addition, teacher of the sampling wine represents that all the yellow rice wine that the inventive method makes is drunk the back than traditional yellow rice wine and is difficult for the higher authorities, is difficult for dry.
Claims (8)
1. brew method that contains the light yellow rice wine of Folium Bambosae flavone is characterized in that: will add saccharifying ferment after the rice boiling spreading for cooling, and with pulverize the leaf of bamboo and mix after again through saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, collude and be modulated into.
2. a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone according to claim 5 is characterized in that: the add-on of the described pulverizing leaf of bamboo is 0.2～4% of a rice weight.
3. a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone according to claim 5 is characterized in that: the add-on of the described pulverizing leaf of bamboo is 1～4% of a rice weight.
4. a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone according to claim 5 is characterized in that: the add-on of the described pulverizing leaf of bamboo is 2～4% of a rice weight.
5. a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone according to claim 5 is characterized in that: the add-on of the described pulverizing leaf of bamboo is 3% of a rice weight.
6. require a kind of light yellow rice wine that contains Folium Bambosae flavone make by aforesaid right, it is characterized in that: Folium Bambosae flavone content is 30～150mg/L in the described light yellow rice wine, total sugar content 20～40g/L.
7. a kind of light yellow rice wine that contains Folium Bambosae flavone according to claim 6, it is characterized in that: Folium Bambosae flavone content is 30～50mg/L in the described light yellow rice wine, total sugar content 25～35g/L.
8. a kind of light yellow rice wine that contains Folium Bambosae flavone according to claim 6, it is characterized in that: Folium Bambosae flavone content is 30～40mg/L in the described light yellow rice wine, total sugar content 25～35g/L.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010200650A CN101851571A (en) | 2010-06-13 | 2010-06-13 | Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine |
| CN201110028369XA CN102168007B (en) | 2010-06-13 | 2011-01-26 | Brewing method of light rice wine containing bamboo leaf flavone and rice wine |
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| CN201010200650A CN101851571A (en) | 2010-06-13 | 2010-06-13 | Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine |
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| CN201110028369XA Active CN102168007B (en) | 2010-06-13 | 2011-01-26 | Brewing method of light rice wine containing bamboo leaf flavone and rice wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102807938A (en) * | 2011-05-29 | 2012-12-05 | 罗福仲 | Method for brewing fresh bamboo rice wine |
| CN104277946A (en) * | 2013-07-08 | 2015-01-14 | 孟庆梅 | Functional yellow rice wine and preparation method thereof |
| CN104651199A (en) * | 2014-04-30 | 2015-05-27 | 四川活之酿酿酒公社有限公司 | Method of making liquor by virtue of solid fermentation with bamboos as fluff |
| CN108517269A (en) * | 2018-05-29 | 2018-09-11 | 浙江竹孝宝生物科技有限公司 | The production method of leaf of bamboo wine |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059231C (en) * | 1998-03-17 | 2000-12-06 | 浙江农业大学 | Health-care beer added with bamboo leaf flavone extract |
| CN100448974C (en) * | 2005-06-07 | 2009-01-07 | 东风绍兴酒有限公司 | Low-alcohol-content nutritional yellow wine |
-
2010
- 2010-06-13 CN CN201010200650A patent/CN101851571A/en active Pending
-
2011
- 2011-01-26 CN CN201110028369XA patent/CN102168007B/en active Active
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102807938A (en) * | 2011-05-29 | 2012-12-05 | 罗福仲 | Method for brewing fresh bamboo rice wine |
| CN104277946A (en) * | 2013-07-08 | 2015-01-14 | 孟庆梅 | Functional yellow rice wine and preparation method thereof |
| CN104277946B (en) * | 2013-07-08 | 2016-08-10 | 孟庆梅 | Functional type yellow wine and preparation method thereof |
| CN104651199A (en) * | 2014-04-30 | 2015-05-27 | 四川活之酿酿酒公社有限公司 | Method of making liquor by virtue of solid fermentation with bamboos as fluff |
| CN104651199B (en) * | 2014-04-30 | 2016-05-04 | 四川活之酿酿酒公社有限公司 | Bamboo class is carried out the method for liquor-making by solid fermentation as puff |
| CN108517269A (en) * | 2018-05-29 | 2018-09-11 | 浙江竹孝宝生物科技有限公司 | The production method of leaf of bamboo wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102168007A (en) | 2011-08-31 |
| CN102168007B (en) | 2012-08-15 |
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