CN104152320A - Bitter bamboo liquor and preparation method thereof - Google Patents
Bitter bamboo liquor and preparation method thereof Download PDFInfo
- Publication number
- CN104152320A CN104152320A CN201410413860.8A CN201410413860A CN104152320A CN 104152320 A CN104152320 A CN 104152320A CN 201410413860 A CN201410413860 A CN 201410413860A CN 104152320 A CN104152320 A CN 104152320A
- Authority
- CN
- China
- Prior art keywords
- bitter bamboo
- liquid
- parts
- bitter
- alcohol
- 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
Abstract
The invention discloses a bitter bamboo liquor, which is composed of the following components in parts by weight: 50 to 80 parts of bitter bamboo, 5 to 15 parts of sweet vinasse, 2.5 to 8 parts of xylose, 0.05 to 0.5 part of licorice, and 40 to 80 parts of alcohol. The preparation method comprises the following steps: washing and grinding bitter bamboo, then adding licorice and glucoamylase, sealing, carrying out fermentation for 24 to 48 hours at a fermentation temperature of 15 to 30 DEG C; transferring the fermented bitter bamboo liquid to a distiller to carry out distillation so as to obtain a distilled liquid; adding xylose and sweet vinasse into the distilled liquid, evenly stirring; blending the distilled liquid with alcohol, sealing, carrying out fermentation for 5 to 30 days at a fermentation temperature of 10 to 30 DEG C; carrying out fine filtering on the fermentation liquid, and finally diluting the liquid with water so as to obtain the finished product. The bitter bamboo liquor has the functions of keeping healthy, nourishing skin, refreshing, invigorating the brain, boosting qi, engendering liquid, and relieving thirst, is a good healthcare product, and is especially good for the elder and the pregnant women.
Description
Technical field
The present invention relates to a kind of bitter bamboo wine and preparation method thereof, belong to food processing technology field.
Background technology
Bitter bamboo is that Gramineae Bambusoideae bitter bamboo belongs to, and China Zhejiang, Fujian, Jiangsu, Anhui, Jiangxi, Hubei, Yunnan, Henan, Sichuan etc. are economized extensively and distributed.According to < < Compendium of Materia Medica > >, record, Leaf of Bitter Bamboo bitter, cold, nontoxic, cure mainly aphtha order pain, control sit up, only quench one's thirst, relieving alcoholism, sweating; In 46 pages of the two editions < < book on Chinese herbal medicine all kinds of diseases and ailments side for the treatment of > > of the traditional Chinese medical science Ancient Books Publishing House 2003, there is shoot ofBitter Bamboo bitter, sweet, cold in nature.Cure mainly: quench one's thirst, skin is moist, full of vitality, relieving alcoholism, the strength of overflowing, diuresis, lower gasification phlegm.Through Zhejiang Forestry Institute Zhu Lei institute, to bitter bamboo research report, in Leaf of Bitter Bamboo, contain a large amount of ketone compounds and polysaccharide, and also have the female hormone isoreactivity factor, alkaloid, extraordinary amino acid, trace elements etc.Chinese patent 200410040334.8 discloses bitter bamboo wine and preparation method thereof, but it is just simply by bitter bamboo juice and white spirit mixed, thereby make bitter bamboo wine, although this kind of method is simple, but prepared bitter bamboo wine mouthfeel is poor, and health-care effect is not obvious, in bitter bamboo wine, also contain the residue that human body is had to harm simultaneously.
Summary of the invention
The technical problem to be solved in the present invention is: the invention provides a kind of bitter bamboo wine and preparation method thereof, mouthfeel is long, and good health care effect, without human body being had to the residue of harm, to overcome the deficiencies in the prior art.
Technical scheme of the present invention is:
A bitter bamboo wine, raw material is mainly comprised of bitter bamboo, sweet wine groove, wood sugar, Radix Glycyrrhizae, alcohol, is by weight: 50～80 parts of bitter bamboos, 5～15 parts of sweet wine grooves, 2.5～8 parts of wood sugars, 0.05～0.5 part, Radix Glycyrrhizae, 40～80 parts of alcohol.
The preparation method of bitter bamboo wine, comprises the following steps:
(1) add Radix Glycyrrhizae, saccharifying enzyme sealing and fermenting after bitter bamboo is cleaned and crush, fermentation time is 24～48 hours, and leavening temperature is 15 ℃～30 ℃;
(2) the bitter bamboo liquid after fermentation being put into distilling machinery evaporates and obtains vaporised liquid;
(3) in vaporised liquid, add wood sugar and sweet wine groove and stir;
(4) by alcohol allotment vaporised liquid sealing and fermenting, fermentation time is 5～30 days, and leavening temperature is 10 ℃～30 ℃;
(5) fermented liquid is carried out to exquisiteness and filter, blend.
Above-mentioned alcohol is sorghum liquor.
Aforementioned blending is added with 1.5～3 portions of honeybee sugar in process.
Aforementioned blending is added with spices in process.
Beneficial effect of the present invention:
Bitter bamboo wine of the present invention has health care, beauty treatment, refreshes oneself, brain tonic, beneficial gas, the effect such as quench one's thirst of promoting the production of body fluid, and is a kind of good dietary supplements, is particularly suitable for old man, puerpera uses.In the present invention, Radix Glycyrrhizae can be removed the residue that in bitter bamboo, human body is had harm, and the enzyme that adds saccharifying enzyme when capable of regulating ferments again turns use into, and the minor face effect of saccharifying enzyme is balanced out; Institute adds wood sugar and when drinking, can play vessel softening, alleviates the effect that alcohol stimulates cerebral nerve; The mouthfeel of the adjustable bitter bamboo wine of sweet wine groove, makes bitter bamboo wine obtain softening processing, and mouthfeel has long taste; In blending, add appropriate honeybee sugar can play the effect of stablizer, can guarantee that bitter bamboo wine mouthfeel is pure, fragrance stops, and has again moistening lung effect simultaneously; In blending, add different spices to can be formulated into dissimilar bitter bamboo wine.The weight proportion of the bitter bamboo defined in the present invention, sweet wine groove, wood sugar, Radix Glycyrrhizae, alcohol and honeybee sugar, can guarantee the ecosystem taste of bitter bamboo wine, be unlikely to again to make manufacturing cost higher, and mouthfeel is spoiled.The fermentation time that the present invention limits and leavening temperature are to guarantee, under the condition that bitter bamboo wine mouthfeel is pure, to have taken into account the balance of production cost.Alcohol adopts sorghum liquor, can further reduce the methyl alcohol in bitter bamboo wine, and mouthfeel is better simultaneously.The present invention compares the bitter bamboo wine that soaks and obtain, and also has adhesive power strong, and entrance has the feature of long fragrance.
Embodiment
Embodiment 1:
Bitter bamboo wine, raw material is mainly comprised of bitter bamboo, sweet wine groove, wood sugar, Radix Glycyrrhizae, alcohol, and its preparation method comprises the following steps:
(1) add 0.05 jin of Radix Glycyrrhizae, appropriate saccharifying enzyme sealing and fermenting after 50 jin of bitter bamboos are cleaned and crush, fermentation time is 24 hours, and leavening temperature is 15 ℃;
(2) the bitter bamboo liquid after fermentation being put into distilling machinery evaporates and obtains vaporised liquid;
(3) in vaporised liquid, add 2.5 jin of wood sugars and 5 jin of sweet wine grooves and stir;
(4) by 40 jin of 60 ° of sorghum liquors allotment vaporised liquids sealing and fermenting, fermentation time is 5 days, and leavening temperature is 10 ℃;
(5) fermented liquid is carried out to exquisiteness and filter, add 1.5 jin of honeybee sugar and appropriate scent type spices to blend.
Embodiment 2:
Bitter bamboo wine, raw material is mainly comprised of bitter bamboo, sweet wine groove, wood sugar, Radix Glycyrrhizae, alcohol, and its preparation method comprises the following steps:
(1) add 0. 5 jin of Radix Glycyrrhizaes, appropriate saccharifying enzyme sealing and fermenting after 80 jin of bitter bamboos are cleaned and crush, fermentation time is 48 hours, and leavening temperature is 15 ℃;
(2) the bitter bamboo liquid after fermentation being put into distilling machinery evaporates and obtains vaporised liquid;
(3) in vaporised liquid, add 8 jin of wood sugars and 15 jin of sweet wine grooves and stir;
(4) by 80 jin of 70 ° of sorghum liquors allotment vaporised liquids sealing and fermenting, fermentation time is 30 days, and leavening temperature is 30 ℃;
(5) fermented liquid is carried out to exquisiteness and filter, add 3 jin of honeybee sugar and appropriate aromatic type spices to blend.
Embodiment 3:
Bitter bamboo wine, raw material is mainly comprised of bitter bamboo, sweet wine groove, wood sugar, Radix Glycyrrhizae, alcohol, and its preparation method comprises the following steps:
(1) add 0. 25 jin of Radix Glycyrrhizaes, appropriate saccharifying enzyme sealing and fermenting after 65 jin of bitter bamboos are cleaned and crush, fermentation time is 30 hours, and leavening temperature is 20 ℃;
(2) the bitter bamboo liquid after fermentation being put into distilling machinery evaporates and obtains vaporised liquid;
(3) in vaporised liquid, add 5 jin of wood sugars and 10 jin of sweet wine grooves and stir;
(4) by 60 jin of 65 ° of sorghum liquors allotment vaporised liquids sealing and fermenting, fermentation time is 15 days, and leavening temperature is 20 ℃;
(5) fermented liquid is carried out to exquisiteness and filter, add 2.3 jin of honeybee sugar and appropriate aromatic type spices to blend.
Claims (5)
1. a bitter bamboo wine, is characterized in that: raw material is mainly comprised of bitter bamboo, sweet wine groove, wood sugar, Radix Glycyrrhizae, alcohol, is by weight: 50～80 parts of bitter bamboos, 5～15 parts of sweet wine grooves, 2.5～8 parts of wood sugars, 0.05～0.5 part, Radix Glycyrrhizae, 40～80 parts of alcohol.
2. the preparation method of a kind of bitter bamboo wine as claimed in claim 1, is characterized in that: comprise the following steps:
(1) add Radix Glycyrrhizae, saccharifying enzyme sealing and fermenting after bitter bamboo is cleaned and crush, fermentation time is 24～48 hours, and leavening temperature is 15 ℃～30 ℃;
(2) the bitter bamboo liquid after fermentation being put into distilling machinery evaporates and obtains vaporised liquid;
(3) in vaporised liquid, add wood sugar and sweet wine groove and stir;
(4) by alcohol allotment vaporised liquid sealing and fermenting, fermentation time is 5～30 days, and leavening temperature is 10 ℃～30 ℃;
(5) fermented liquid is carried out to exquisiteness and filter, blend.
3. the preparation method of a kind of bitter bamboo wine according to claim 2, is characterized in that: described alcohol is sorghum liquor.
4. the preparation method of a kind of bitter bamboo wine according to claim 2, is characterized in that: described in blend and in process, be added with 1.5～3 portions of honeybee sugar.
5. the preparation method of a kind of bitter bamboo wine according to claim 2, is characterized in that: described in blend and in process, be added with spices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410413860.8A CN104152320B (en) | 2014-08-21 | 2014-08-21 | A kind of bitter bamboo wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410413860.8A CN104152320B (en) | 2014-08-21 | 2014-08-21 | A kind of bitter bamboo wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104152320A true CN104152320A (en) | 2014-11-19 |
| CN104152320B CN104152320B (en) | 2015-12-09 |
Family
ID=51877949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410413860.8A Active CN104152320B (en) | 2014-08-21 | 2014-08-21 | A kind of bitter bamboo wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104152320B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106148132A (en) * | 2016-08-31 | 2016-11-23 | 陈建州 | A kind of preparation method of bitter bamboo shoot health preserving wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1696270A (en) * | 2004-07-30 | 2005-11-16 | 张国云 | Bitter bamboo wine and preparation method |
| CN1701722A (en) * | 2004-08-11 | 2005-11-30 | 张国云 | Bitter bamboo beverage and preparation method thereof |
| CN101698819A (en) * | 2009-11-10 | 2010-04-28 | 大连理工大学 | Method for preparing traditional Chinese medicine health-care liquor |
| CN102408965A (en) * | 2011-09-27 | 2012-04-11 | 刘洪华 | Green bamboo rice wine and preparation method |
-
2014
- 2014-08-21 CN CN201410413860.8A patent/CN104152320B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1696270A (en) * | 2004-07-30 | 2005-11-16 | 张国云 | Bitter bamboo wine and preparation method |
| CN1701722A (en) * | 2004-08-11 | 2005-11-30 | 张国云 | Bitter bamboo beverage and preparation method thereof |
| CN101698819A (en) * | 2009-11-10 | 2010-04-28 | 大连理工大学 | Method for preparing traditional Chinese medicine health-care liquor |
| CN102408965A (en) * | 2011-09-27 | 2012-04-11 | 刘洪华 | Green bamboo rice wine and preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 匿名: "《中药学》", 31 December 1985 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106148132A (en) * | 2016-08-31 | 2016-11-23 | 陈建州 | A kind of preparation method of bitter bamboo shoot health preserving wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104152320B (en) | 2015-12-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105907520B (en) | A kind of yellow rice wine medication song and preparation method thereof, fructus lycii Cortex Eucommiae yellow rice wine and preparation method thereof | |
| CN104783248A (en) | Passiflora edulis drink | |
| CN102125134A (en) | Fruit vinegar tea drink and preparation method thereof | |
| CN103289869B (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN104140923A (en) | Tartary buckwheat and millet nutrition vinegar and brewing method thereof | |
| CN104531449A (en) | Litchi glutinous rice wine | |
| CN103333771A (en) | Production method of litchi brandy | |
| CN104489836A (en) | Rosy vinegar beverage and preparation method thereof | |
| CN105255693A (en) | Method for preparing rose vinegar | |
| CN106281849A (en) | A kind of brewing method of low methanol green tea wine | |
| GB2589967A (en) | Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof | |
| CN103627590A (en) | Method for making litchi wine | |
| CN101586068B (en) | Momordica grosvenori wine | |
| CN103602556B (en) | A kind of Composite fermentation type coix seed health-care wine and production technology thereof | |
| CN102199507A (en) | Radix pseudostell low-alcoholicity yellow wine and production method thereof | |
| CN104365842A (en) | Coconut shred yoghourt capable of dispelling effects of alcohol, protecting liver and improving eyesight and preparation method of coconut shred yoghourt capable of dispelling effects of alcohol, protecting liver and improving eyesight | |
| CN104152320B (en) | A kind of bitter bamboo wine and preparation method thereof | |
| CN103695280B (en) | Black wolfberry vinegar and preparation method thereof | |
| CN104146122A (en) | Pleioblastus amarus tea and preparation method thereof | |
| CN104000267B (en) | A kind of anti-ageing healthcare oral liquid containing Chinese spun gold extract | |
| CN103343073A (en) | Production method of longan brandy | |
| CN104351413B (en) | A kind of Sunset Abelmoschus Root instant tea | |
| CN103320256B (en) | Grape-rice-wine-flavored health-care milk wine and preparation method thereof | |
| CN113057322A (en) | Donkey-hide gelatin paste formula product | |
| CN105410515A (en) | Beverage formula rich in nutrition |
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 |