CN102533488A - Bamboo embryo wine and preparation method thereof - Google Patents
Bamboo embryo wine and preparation method thereof Download PDFInfo
- Publication number
- CN102533488A CN102533488A CN2010105998779A CN201010599877A CN102533488A CN 102533488 A CN102533488 A CN 102533488A CN 2010105998779 A CN2010105998779 A CN 2010105998779A CN 201010599877 A CN201010599877 A CN 201010599877A CN 102533488 A CN102533488 A CN 102533488A
- Authority
- CN
- China
- Prior art keywords
- bamboo
- wine
- tire
- preparation
- work
- 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
Landscapes
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to wines and preparation methods of wines, in particular to a bamboo embryo wine and a preparation method of the bamboo embryo wine. The invention solves the problems that the wine making technology in prior arts requires brewing, storage, a plurality of utensils and large energy cost; and the resource waste is serious. The existing bamboo-related wine making technology also has the same problems as the wine processing is performed after bamboos maturity. The bamboo embryo wine and the preparation method of the bamboo embryo wine provided by the invention have convenient operation, reliable conversion, and high product recovery, and can meet the requirement of industrial production. The preparation method comprises the following steps: injecting wine into a cavity of the bamboo embryo; and further fermenting with bamboo juice secreted by the bamboo during the growth of bamboo embryo. The method in the invention replaces the Chinese traditional glass containers and porcelain containers with bamboo embryo, and fundamentally saves a number of glass mineral resources and a number of coal resources used for calcining utensils, thereby greatly reducing the discharge of carbon dioxide gas. The bamboo embryo wine by the invention has sweet and luscious mouthfeel, and abundant vitamins, amino acids and trace elements, and is rich in nutrients, and is suitable for promotion and application.
Description
Technical field
The present invention relates to drinks and preparation method thereof, be specifically related to bamboo tire wine and preparation method thereof.
Background technology
Thick bamboo tube wine in the market mainly is meant the wine of packing with thick bamboo tube, and working method comprises bamboo is cut into the thick bamboo tube with two joints that wine liquid is injected in boring, seals etc.The thick bamboo tube wine that utilizes this method to produce, the quality of wine does not improve.Chinese patent publication number CN1727256A; In open day on February 1st, 2006, the name of innovation and creation is called a kind of making method of thick bamboo tube wine, and this application case discloses a kind of making method of thick bamboo tube wine; Its step is for determining the thick bamboo tube that two ends have ring with bamboo earlier; In surface engraving decorative pattern, pattern or the literal of this thick bamboo tube, on the indentation of this engraving, be drilled with the filling orifice and the ventilating pit that connect to thick bamboo tube inside afterwards then, and then by injecting wine liquid in this filling orifice to thick bamboo tube; When the wine liquid in the thick bamboo tube reaches an amount of again with this filling orifice and ventilating pit packing etc., to accomplish the purpose that liquid is spilt in injection in thick bamboo tube.Its weak point is that the purpose of this patented process is still in thick bamboo tube to inject and spills liquid, still needs on thick bamboo tube, punch, simultaneously not obviously change before quality, the color and luster of wine and the thick bamboo tube of packing into.A kind of thick bamboo tube wine working method, the steps include:
(1) cuts: bamboo is cut into thick bamboo tube with two rings and inner chamber complete closed;
(2) infiltration: thick bamboo tube is immersed wine liquid fully, make wine liquid infiltrate through the thick bamboo tube inner chamber of sealing, when the wine liquid that infiltrates in the inner chamber reaches an amount of, take out thick bamboo tube;
(3) sealing: thick bamboo tube is used plastics film vacuum-sealing.
A kind of as stated working method of thick bamboo tube wine when infiltration, adopts the high pressure permeability method, and concrete grammar is that a container is put into pressure kettle; Wine liquid is poured in the container, thick bamboo tube is immersed in the wine liquid fully, sealing, heating, pressurization; Pressure is 180KPa---250KPa, with 200KPa---and 240KPa was the best, through 25-35 days; When the wine liquid that infiltrates in the thick bamboo tube reaches an amount of, open pressure kettle, take out thick bamboo tube; End with thick bamboo tube links to each other with evacuator then, and thick bamboo tube inside is vacuumized, and makes the thick bamboo tube internal pressure smaller or equal to the thick bamboo tube external pressure.
China has striden into the track of development in Hi-Tech, and pursuit and yearning utilize renewable resource, energy-saving and emission-reduction, low-carbon economy, green food, civilized harmonious society.The mankind are more expecting to have a kind of novel drinks to be complementary with it, pass on and substitute traditional drinks making method for thousands of years.
Summary of the invention
An object of the present invention is to brewage for solving above-mentioned prior art system wine; Store; Used utensil is many, serious waste of resources, and the big and wine relevant with bamboo of energy consumption all is after the bamboo maturation, to process also to have these problems; Provide safety, the product recovery rate of a kind of simple operation, conversion high, can reach bamboo tire wine of suitability for industrialized production requirement and preparation method thereof.
A kind of bamboo tire wine is to be injected in the bamboo tire abdomen by wine, forms in conjunction with the further fermentation of bamboo tire excretory bamboo juice in process of growth.
A kind of preparation method of bamboo tire wine:
Work in-process wine liquid through medical appliance, is injected the abdomen of bamboo tire, and bamboo tire self-sow got final product more than 1 year.
Said bamboo tire is for being unearthed the bamboo tire of diameter 20-50cm 10-30 days.
The ethanol concn of said work in-process wine liquid is at the 35-70 degree, and each bamboo tire can inject 300-1500g work in-process wine liquid, in the ring more than the 5th joint, injects at a distance from joint, and every bamboo injects the 1-4 joint.
The ethanol concn of said work in-process wine liquid is at the 50-60 degree, and each bamboo tire can inject 500-1000g wine liquid, in the ring more than the 7th joint, injects at a distance from joint, and every bamboo injects the 2-3 joint.
The manufacturing of said work in-process wine liquid: get natural liquor-making raw material 30-100 part, bent cake 0.3-1 part that natural wild plant is made is adopted remote mountains pure spring 15-50 part, and boiling 0.5-8 hour, fermenting made work in-process wine liquid in 100-200 hour.Described natural liquor-making raw material refers to pure grain, the starch-containing higher vegetables of making wine of also being used to, fruit.
The said work in-process wine liquid process of processing can also comprise pyrogenic distillation wine step, and the raw material that ferments is carried out pyrogenic distillation, processes work in-process wine liquid.
Further, the preparation method is following: get 50 parts in pure grain, 0.5 part of the bent cake that natural wild plant is made; Adopt 25 parts of the pure spring in remote mountains, boiling 3 hours stores with wooden barrel; Temperature remains between the 30-60 degree, ferments 145 hours, brews work in-process wine liquid into pyrogenic distillation; With the abdomen of work in-process wine liquid through the bamboo tire of syringe or the unearthed 15-20 days diameter 30-45cm of transfusion device injection, the bamboo self-sow reached more than 2 years.
In the bamboo process of growth of injecting wine liquid, bamboo needs to reinforce with support, in case strong wind or the invasion and attack of heavy rain snow.Along with the growth absorption the earth of bamboo and the elite of sunshine, rain and dew and bamboo liquid, reach the accumulateing of wine natural maturity in the bamboo more than 2 years, taste and sweet mouthfeel is pure and sweet.
Most preferred selecting for use was unearthed 15 days, injected wine liquid in the bamboo tire of diameter 35～40CM and carried out self-sow and fermentation.Because it is very little to inject the hole of wine liquid, bamboo is normal healing in the process of growth, forms airtightly, and wine liquid, wine flavour are not revealed, and the interior wine liquid of bamboo tire can not pollute yet.
Bamboo growth back is the same in the common bamboo of not annotating wine, can two joints up and down that annotate the wine ring be cut, and promptly form the bamboo tire wine of a sealing.
Beneficial effect of the present invention is:
The present invention through research improvement repeatedly, adopts the design of science on the basis of the work of summing up forefathers and oneself exploration, produce the color and luster beauty, nutritious alcohol drink.
Have demand that market has just been arranged, bamboo tire wine of the present invention has replaced China's conventional glass container and porcelain class container, has fundamentally saved some glass Mineral resources and some coal resources of firing utensil, thereby has greatly reduced CO
2Gaseous emission.
Its " energy-conservation "---need not reproduce glassware;
Its " low charcoal "---the system of need not reburning is contained the bottle class;
Its " green "---in the bamboo grove of the Nature, store;
Its " harmony "---replaced alcohol concocted technology.
In the process of bamboo growth, because the existence of wine is arranged in the bamboo tire abdomen, bamboo body itself can produce stress response to external like this material; Sepage in the wine in abdomen, these bamboo juices all are the elite of bamboo, are rich in flavones, amino acid, polysaccharide, VITAMINs and zinc, selenium and other trace elements; And the wine liquid that injects impels these bamboo juices further to ferment, and makes such one to circulate in and constantly carry out, and absorbs the elite of the earth and sunshine, rain and dew along with the growth of bamboo; Constantly carry out trickle adjustment and optimization, for the several years, obtained containing the elite wine liquid that forms by bamboo liquid and grain fermentation; This wine liquid is brewageed by natural phant; Taste delicate fragrance glycol can not form the fever sign to human body, alcoholism and excessive consumption of alcohol more can not occur and cause all kinds of social security contradictions, security incident etc.
Fake wine of the prior art also is a problem that remains incessant after repeated prohibition, and illegal retailer blends with industrial spirit, and the harm human consumer's is healthy; The present invention is because the singularity of Technology; Very difficult counterfeit by other people, inject in the bamboo tire if will contain the industrial spirit of methyl alcohol, can cause the death of bamboo tire; So this product false proof performance is good, on this product, can effectively stop the appearance of fake wine.Make the wine of the pure wine of pure grain in plant (bamboo) abdomen, make the cellar for storing things, save a large amount of drinks finished goods warehouses.
In the prior art, our team has successfully proved our technology maturation, has utilized the natural science technology fully through repeatedly experiment, and bamboo tire wine will become the king in the wine, the source of the pin person of expense favor, good health and a long life.
Embodiment
Further specify the present invention below in conjunction with embodiment, but not as to qualification of the present invention.
Embodiment 1:
1, pure grain 50kg, paddy, jowar, Ipomoea batatas, cassava, potato all can, what select for use in the present embodiment is Chinese sorghum.
2, commercially available bent cake 500g chooses and makes with natural wild plant secret recipe.
3, adopt remote mountains mineral water 25kg.
4, boiling is 3 hours.
5, store fermentation with wooden barrel and use pyrogenic distillation after 145 hours, obtain work in-process wine liquid.
7, use scientific and technological gimmick, with the bamboo tire abdomen of work in-process with the unearthed 15 days diameter 40cm of syringe injection, choose the 7th joint and the 9th joint, every joint injects 300g work in-process wine liquid; The inlet natural enclosing, no leakage; Bracing frame is set prevents the invasion and attack of strong wind sleet, the elite that wine liquid is sucked the earth, sunlight, rain and dew and bamboo liquid with the growth of bamboo in the bamboo tire bred for two years, can form product of the present invention.
Embodiment 2-10:
The present invention fills a prescription as follows, and all the other are with embodiment 1:
Claims (9)
1. a bamboo tire wine is characterized in that: be to be injected in the bamboo tire abdomen by wine, form in conjunction with the further fermentation of bamboo tire excretory bamboo juice in process of growth.
2. the preparation method of a kind of bamboo tire wine as claimed in claim 1 is characterized in that: said technology is following: work in-process wine liquid through medical appliance, is injected the abdomen of bamboo tire, and bamboo tire self-sow got final product more than 1 year.
3. the preparation method of a kind of bamboo tire wine as claimed in claim 2 is characterized in that: said bamboo tire is for being unearthed the bamboo tire of diameter 20-50cm 10-30 days.
4. the preparation method of a kind of bamboo tire wine as claimed in claim 2; It is characterized in that: the ethanol concn of said work in-process wine liquid is at the 35-70 degree, and each bamboo tire can inject 300-1500g work in-process wine liquid, in the ring more than the 5th joint; Inject at a distance from joint, every bamboo injects the 1-4 joint.
5. the preparation method of a kind of bamboo tire wine as claimed in claim 4; It is characterized in that: the ethanol concn of said work in-process wine liquid is at the 50-60 degree, and each bamboo tire can inject 500-1000g wine liquid, in the ring more than the 7th joint; Inject at a distance from joint, every bamboo injects the 2-3 joint.
6. like the preparation method of the arbitrary described a kind of bamboo tire wine of claim 1-5; It is characterized in that: the manufacturing of said work in-process wine liquid: get natural liquor-making raw material 30-100 part; Bent cake 0.3-1 part that natural wild plant is made; Adopt remote mountains pure spring 15-50 part, boiling 0.5-8 hour, fermenting made work in-process wine liquid in 100-200 hour.
7. the preparation method of a kind of bamboo tire wine as claimed in claim 6 is characterized in that: the said work in-process wine liquid process of processing can also comprise pyrogenic distillation wine step, and the raw material that ferments is carried out pyrogenic distillation, processes work in-process wine liquid.
8. the preparation method of a kind of bamboo tire wine as claimed in claim 7 is characterized in that: get 50 parts in pure grain, 0.5 part of the bent cake that natural wild plant is made; Adopt 25 parts of the pure spring in remote mountains; Boiling 3 hours stores with wooden barrel, and temperature remains between the 30-60 degree; Fermented 145 hours, and brewed work in-process wine liquid into pyrogenic distillation; With the abdomen of work in-process wine liquid through the bamboo tire of syringe or the unearthed 15-20 days diameter 30-45cm of transfusion device injection, the bamboo self-sow reached more than 2 years.
9. like the preparation method of the arbitrary described a kind of bamboo tire wine of claim 1-5, it is characterized in that: in the bamboo process of growth of injecting wine liquid, bamboo needs to reinforce with support, in case strong wind or the invasion and attack of heavy rain snow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010599877.9A CN102533488B (en) | 2010-12-22 | 2010-12-22 | A kind of bamboo tire wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010599877.9A CN102533488B (en) | 2010-12-22 | 2010-12-22 | A kind of bamboo tire wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102533488A true CN102533488A (en) | 2012-07-04 |
| CN102533488B CN102533488B (en) | 2016-01-13 |
Family
ID=46341532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010599877.9A Expired - Fee Related CN102533488B (en) | 2010-12-22 | 2010-12-22 | A kind of bamboo tire wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102533488B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897961A (en) * | 2014-03-31 | 2014-07-02 | 释如善 | Juice liquor type natural ecological bamboo wine and brewing process thereof |
| CN104774714A (en) * | 2015-04-03 | 2015-07-15 | 舒建洪 | Manufacturing technique of natural bamboo tube wine |
| CN105054188A (en) * | 2015-07-24 | 2015-11-18 | 练劲涛 | Original ecological bamboo tube beverage and bamboo tube wine preparation method |
| CN105886234A (en) * | 2016-06-16 | 2016-08-24 | 武夷学院 | Preparing method for pure natural bamboo tube fermented wine |
| CN106318780A (en) * | 2016-10-17 | 2017-01-11 | 上海宇元生物科技有限公司 | Production method of chitosan bamboo tube wine |
| CN106479843A (en) * | 2016-12-14 | 2017-03-08 | 张奉斌 | A kind of minimally invasive bamboo body activation kind wine and the technological process taking wine |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60156376A (en) * | 1984-01-25 | 1985-08-16 | Tadayuki Yoshida | Bamboo container having stored liquid for eating and drinking or seasoning |
| CN1143674A (en) * | 1995-08-18 | 1997-02-26 | 郭长生 | Bamboo juice wine and producing method thereof |
| CN1274746A (en) * | 1999-05-25 | 2000-11-29 | 成都新茂设计策划有限公司 | Bamboo wine and its making process |
| CN1332235A (en) * | 2000-06-26 | 2002-01-23 | 成都新茂设计策划有限公司 | Wild bamboo wine making process with live bamboo as material |
| CN1446898A (en) * | 2002-03-27 | 2003-10-08 | 张春辉 | Technique for preparing aging wine using alive bamboo and vinegar beverage |
| CN1475555A (en) * | 2002-08-12 | 2004-02-18 | 四川活之酿酿酒公社有限公司 | Live bamboo wine and preparation method thereof |
| CN1613998A (en) * | 2003-11-08 | 2005-05-11 | 黄兴国 | Production for bamboo wine |
| CN1872980A (en) * | 2005-05-31 | 2006-12-06 | 佘湘怡 | Fermentation process for producing wine from antrum of live bamboo |
| CN1985599A (en) * | 2006-12-25 | 2007-06-27 | 四川大学 | Simple bamboo louse killing method |
-
2010
- 2010-12-22 CN CN201010599877.9A patent/CN102533488B/en not_active Expired - Fee Related
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60156376A (en) * | 1984-01-25 | 1985-08-16 | Tadayuki Yoshida | Bamboo container having stored liquid for eating and drinking or seasoning |
| CN1143674A (en) * | 1995-08-18 | 1997-02-26 | 郭长生 | Bamboo juice wine and producing method thereof |
| CN1274746A (en) * | 1999-05-25 | 2000-11-29 | 成都新茂设计策划有限公司 | Bamboo wine and its making process |
| CN1332235A (en) * | 2000-06-26 | 2002-01-23 | 成都新茂设计策划有限公司 | Wild bamboo wine making process with live bamboo as material |
| CN1446898A (en) * | 2002-03-27 | 2003-10-08 | 张春辉 | Technique for preparing aging wine using alive bamboo and vinegar beverage |
| CN1475555A (en) * | 2002-08-12 | 2004-02-18 | 四川活之酿酿酒公社有限公司 | Live bamboo wine and preparation method thereof |
| CN1613998A (en) * | 2003-11-08 | 2005-05-11 | 黄兴国 | Production for bamboo wine |
| CN1872980A (en) * | 2005-05-31 | 2006-12-06 | 佘湘怡 | Fermentation process for producing wine from antrum of live bamboo |
| CN1985599A (en) * | 2006-12-25 | 2007-06-27 | 四川大学 | Simple bamboo louse killing method |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897961A (en) * | 2014-03-31 | 2014-07-02 | 释如善 | Juice liquor type natural ecological bamboo wine and brewing process thereof |
| CN103897961B (en) * | 2014-03-31 | 2016-02-10 | 释如善 | Clear dew natural ecological bamboo wine and making method thereof |
| CN104774714A (en) * | 2015-04-03 | 2015-07-15 | 舒建洪 | Manufacturing technique of natural bamboo tube wine |
| CN105054188A (en) * | 2015-07-24 | 2015-11-18 | 练劲涛 | Original ecological bamboo tube beverage and bamboo tube wine preparation method |
| CN105886234A (en) * | 2016-06-16 | 2016-08-24 | 武夷学院 | Preparing method for pure natural bamboo tube fermented wine |
| CN106318780A (en) * | 2016-10-17 | 2017-01-11 | 上海宇元生物科技有限公司 | Production method of chitosan bamboo tube wine |
| CN106479843A (en) * | 2016-12-14 | 2017-03-08 | 张奉斌 | A kind of minimally invasive bamboo body activation kind wine and the technological process taking wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102533488B (en) | 2016-01-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102533488B (en) | A kind of bamboo tire wine and preparation method thereof | |
| CN101691533B (en) | Technique for producing cool-type low-alcohol rice wine | |
| CN101033440B (en) | Technique for producing waxberry brandy | |
| CN102199503B (en) | Novel method for preparing Pu-erh wine | |
| CN102690750B (en) | Purple sweet potato vinegar and brewing process thereof | |
| CN101591607A (en) | Brewing method for loquat wine | |
| CN105524757B (en) | A kind of production method of procyanidine health-care beer | |
| CN105062772B (en) | A kind of preparation method for the Siberian solomonseal rhizome health-care wine that ferments | |
| CN107475015B (en) | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof | |
| CN101390605A (en) | Brewage method of pasania fungus selenium-rich composite nutritious soy sauce | |
| CN103937632A (en) | Grape health-care wine with dendrobium officinale | |
| CN104388256A (en) | Glutinous rice wine brewing method | |
| CN101319176A (en) | Wild mountain grape wine and preparation method thereof | |
| CN103436412B (en) | Low-temperature fermentation brewing process of yellow wine | |
| CN105441257A (en) | Method used for brewing Chinese wolfberry fruit wine via carbon dioxide steeping | |
| CN105039132B (en) | Sea-buckthorn vinegar preparation method | |
| CN103992911A (en) | Semi-dry kiwi fruit wine and brewing method thereof | |
| CN101560462B (en) | Method for brewing navel orange vinegar | |
| CN107259260B (en) | Wolfberry fruit vinegar beverage capable of reducing internal heat and promoting digestion and preparation method thereof | |
| CN104152325A (en) | Yellow wine with high D-ribose content, and preparation technology thereof | |
| CN104745348B (en) | A kind of preparation method of hami melon flavor beer | |
| CN100357421C (en) | Technique for preparing low sugar Huadiao wine | |
| CN103865709A (en) | Broomcorn millet nutrition wine and preparation method thereof | |
| CN102660427A (en) | Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof | |
| CN103396910B (en) | Manufacturing method of low-foaming arctic-ocean red grape sparkling wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Cao Jianzhong Document name: Notification to Pay the Fees |
|
| 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: 20160113 Termination date: 20161222 |