CN104643087B - A kind of production method of the fresh bamboo juice of wine bamboo - Google Patents
A kind of production method of the fresh bamboo juice of wine bamboo Download PDFInfo
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- 239000002994 raw material Substances 0.000 claims description 15
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- 235000006708 antioxidants Nutrition 0.000 claims description 13
- 239000002131 composite material Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
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- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 241000218691 Cupressaceae Species 0.000 claims description 10
- 241000234435 Lilium Species 0.000 claims description 10
- 244000179560 Prunella vulgaris Species 0.000 claims description 10
- 241001116757 Pyrrosia lingua Species 0.000 claims description 10
- 241000405414 Rehmannia Species 0.000 claims description 10
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- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 7
- 102000011632 Caseins Human genes 0.000 claims description 7
- 108010076119 Caseins Proteins 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 7
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 7
- 229930003944 flavone Natural products 0.000 claims description 7
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- 150000002213 flavones Chemical class 0.000 claims description 7
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- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000008101 lactose Substances 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
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- 229940080237 sodium caseinate Drugs 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 claims description 5
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims description 5
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 claims description 5
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 claims description 5
- 229920002414 procyanidin Polymers 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 4
- 241000112528 Ligusticum striatum Species 0.000 claims 2
- 229930014669 anthocyanidin Natural products 0.000 claims 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 claims 1
- 235000008758 anthocyanidins Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 claims 1
- 208000014617 hemorrhoid Diseases 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000010926 purge Methods 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 229960002737 fructose Drugs 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000010304 firing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 240000006350 Callirhoe involucrata Species 0.000 description 2
- 235000002259 Callirhoe involucrata Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 241001330024 Bambusoideae Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241000543826 Sinobambusa Species 0.000 description 1
- 208000000260 Warts Diseases 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 201000010153 skin papilloma Diseases 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of production method of the fresh bamboo juice of wine bamboo, belongs to food processing technology field.It comprises the following steps：1）Gather bleeding sap；2）Spontaneous fermentation；3）Dispensing；4）Homogenization；5）Filtration treatment；6）Fruit storage；7）Super pasteurize processing；8）Filling, capping.A kind of production method of above-mentioned fresh bamboo juice of wine bamboo, it is reasonable in design, fermentation bleeding sap and Chinese medicine extract are mixed, both is reached mutual promoting action, promotes product to play gut purge heat, defaecation and controls hemorrhoid, blood pressure reduction effect；Proper amount of glycoconjugate and Compound-acid are added, makes the mouthfeel of product more pure, can be more accepted by the public；Add proper amount of compound stabilizer and antioxidant so that product is more easy to maintain；By the combination and the restriction of reasonable terms of each step, be conducive to factorial praluction so that product quality is more stable, the holding time is longer.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of production method of the fresh bamboo juice of wine bamboo.
Background technology
A kind of Cluster Bamboo of the sharp medicine Sinobambusa of wine bamboo-category Bambusoideae, stalk high 6~10m, solid, 4~9cm of diameter；Internode length 25
~45cm, the section tool wart base of base portion 2~4；The famous bamboo expert Walter Liese of Germany fill a wine cup for this special performance ratio of bamboo
It is likened to favor of the Nature to the mankind.This bamboo can be after the top tip of mobile jib strikes off, with the shape of bleeding from cut down wound
Formula secrets out of alcoholic natural nutrient fluid.
Investigation finds that original producton location local farmers fill a wine cup for bamboo as important life and Economic house, and most of peasant households have
Plantation, cultivates into small pieces standing forest, river two sides and is dispersed in farm.Its Hsinchu bar beginning to for several days after the tip is cut is cutting tip wound
Mouth secrets out of the higher bleeding sap of sugar content, and can continue 15d.
At present, bleeding sap is made wine using limitation with local farmers, does not carry out large-scale Commercial cultivation.
The content of the invention
The problem of existing for prior art, it is an object of the invention to design to provide a kind of producer of the fresh bamboo juice of wine bamboo
The technical scheme of method.
The production method of described a kind of fresh bamboo juice of wine bamboo, it is characterised in that comprise the following steps：
1）From vertical stalk is healthy, fresh nothing is gone mouldy, without worm, -3 years 2 years raw wine bamboo stalks, collector is accessed, is entered in the dusk
Row collection bleeding sap；
2）According to bleeding output of fluid, the bleeding sap of collection is collected into the material-compound tank of disinfection and fully mixed by every morning
Close, spontaneous fermentation 2-5 days is carried out at 30-35 DEG C of temperature；
3）By fermentation bleeding sap 60-70 parts by weight, Chinese medicine extract 20-30 parts by weight, water 10-20 parts by weight, glycoconjugate
6-8 parts by weight, Compound-acid 0.2-0.3 parts by weight, compound stabilizer 0.1-0.5 parts by weight, composite antioxidant 0.1-0.5 parts by weight
Weigh each raw material, sequentially added in fermentation bleeding sap the Chinese medicine extracts of the parts by weight, stabilizer, glycoconjugate, Compound-acid,
Composite antioxidant and water, are mixed；
4）Under normal pressure and temperature, to step 3）Obtained wine bamboo juice carries out homogenization, and control homogeneous speed is in 2500-3000
Rev/min, homogeneous 3-5 minutes obtains homogeneous mixing wine bamboo juice；
5）To step 4）Obtained wine bamboo juice carries out filtration treatment using bamboo charcoal filter；
6）To step 5）Obtained wine bamboo juice degasser enters Fruit storage；
7）To step 6）Obtained wine bamboo juice carries out super pasteurize processing；
8）Filling, capping.
A kind of production method of described fresh bamboo juice of wine bamboo, it is characterised in that described step 2）In in 32-34 DEG C of temperature
Lower progress spontaneous fermentation 3-4 days.
A kind of production method of described fresh bamboo juice of wine bamboo, it is characterised in that described step 3）Middle Chinese medicine extract passes through
Following steps are made：
a）Press 10~30 parts of sophora flower, 20~40 parts of golden cypress, 10~20 parts of cassia seed, 10~30 parts of selfheal, rhizome of chuanxiong 10
10~30 parts of~30 parts, 10~30 parts of the dried rhizome of rehmannia, 10~20 parts of lily and pyrrosia lingua weigh each raw material；
b）The sophora flower of the parts by weight, golden cypress, cassia seed, selfheal, rhizome of chuanxiong, the dried rhizome of rehmannia, lily and pyrrosia lingua are soaked with cold water
Bubble is stayed overnight, and adds the purified water of 15 times of raw material weight, and water-bath is maintained at 90 DEG C to 90 DEG C, boils 2 hours, boils process
In every 10 minutes stirring once, obtain Chinese medicine extract.
A kind of production method of described fresh bamboo juice of wine bamboo, it is characterised in that described step 3）Middle glycoconjugate by lactose,
Glucose sugar and fructose composition, the weight ratio of described lactose, glucose sugar and fructose is 2-4：2-4：1-2.
A kind of production method of described fresh bamboo juice of wine bamboo, it is characterised in that described step 3）Middle Compound-acid is by citric acid
With lactic acid composition, described citric acid and the weight ratio of lactic acid are 2-4：1-2.
A kind of production method of described fresh bamboo juice of wine bamboo, it is characterised in that described step 3）Middle compound stabilizer is by sea
Mosanom and Sodium Caseinate composition, described sodium alginate and the weight ratio of Sodium Caseinate are 3-5：2-4.
A kind of production method of described fresh bamboo juice of wine bamboo, it is characterised in that described step 3）Middle composite antioxidant is by Portugal
Grape seed OPC, Tea Polyphenols and bamboo-leaves flavones, the weight ratio of described grape pip procyanidin, Tea Polyphenols and bamboo-leaves flavones is
3-5：2-4：1-2.
A kind of production method of described fresh bamboo juice of wine bamboo, it is characterised in that described step 6）It is middle to control the vacuum to be
0.04-0.05Mpa。
A kind of production method of described fresh bamboo juice of wine bamboo, it is characterised in that described step 7）In super pasteurize processing
Condition is 98 DEG C of sterilization 8-15s.
A kind of production method of above-mentioned fresh bamboo juice of wine bamboo, it is reasonable in design, fermentation bleeding sap and Chinese medicine extract are carried out
Mixing, makes both reach mutual promoting action, promotes product to play gut purge heat, defaecation and controls hemorrhoid, blood pressure reduction effect；Add appropriate amount
Glycoconjugate and Compound-acid, make the mouthfeel of product more pure, can more be accepted by the public；Add proper amount of compound stabilizer and
Antioxidant so that product is more easy to maintain；By the combination and the restriction of reasonable terms of each step, be conducive to factory's metaplasia
Production so that product quality is more stable, and the holding time is longer.
Number of the present invention is parts by weight.
Specific embodiment
Further illustrate the present invention with reference to embodiments.
Embodiment 1
1）From vertical stalk is healthy, fresh nothing is gone mouldy, without worm, -3 years 2 years raw wine bamboo stalks, collector is accessed, is entered in the dusk
Row collection bleeding sap；
2）According to bleeding output of fluid, the bleeding sap of collection is collected into the material-compound tank of disinfection and fully mixed by every morning
Close, spontaneous fermentation 3 days is carried out at 32 DEG C of temperature；
3）By 65 parts of bleeding sap of fermentation, 25 parts of Chinese medicine extract, 15 parts of water, 7 parts of glycoconjugate（By lactose, glucose sugar and fruit
Sugar is 3 by weight：3：2 are mixed to get）, 0.25 part of Compound-acid（It is 3 by weight by citric acid and lactic acid：2 are mixed to get）、
0.3 part of compound stabilizer（It is 4 by weight by sodium alginate and Sodium Caseinate：3 are mixed to get）, 0.3 part of composite antioxidant（By
Grape pip procyanidin, Tea Polyphenols and bamboo-leaves flavones are 4 by weight：3：2）Each raw material is weighed, in fermentation bleeding sap successively
Chinese medicine extract, stabilizer, glycoconjugate, Compound-acid, composite antioxidant and the water of the parts by weight are added, is mixed；
4）Under normal pressure and temperature, to step 3）Obtained wine bamboo juice carries out homogenization, and control homogeneous speed is at 3000 revs/min
Clock, homogeneous 4 minutes obtains homogeneous mixing wine bamboo juice；
5）To step 4）Obtained wine bamboo juice uses bamboo charcoal filter（Bamboo charcoal is formed in 400 degrees Celsius of firings, aperture 0.8-
1.0 micron）Carry out filtration treatment；
6）To step 5）Obtained wine bamboo juice degasser enters Fruit storage, and it is 0.045Mpa to control vacuum；
7）To step 6）Obtained wine bamboo juice carries out super pasteurize processing, and super pasteurize treatment conditions are 98 DEG C of sterilizations
10s；
8）Filling, capping.
Above-mentioned Chinese medicine extract is made by following steps：
a）Press 20 parts of sophora flower, 30 parts of golden cypress, 15 parts of cassia seed, 20 parts of selfheal, 20 parts of rhizome of chuanxiong, 20 parts of the dried rhizome of rehmannia, lily 15
20 parts of part and pyrrosia lingua weigh each raw material；
b）The sophora flower of the parts by weight, golden cypress, cassia seed, selfheal, rhizome of chuanxiong, the dried rhizome of rehmannia, lily and pyrrosia lingua are soaked with cold water
Bubble is stayed overnight, and adds the purified water of 15 times of raw material weight, and water-bath is maintained at 90 DEG C to 90 DEG C, boils 2 hours, boils process
In every 10 minutes stirring once, obtain Chinese medicine extract.
Embodiment 2
1）From vertical stalk is healthy, fresh nothing is gone mouldy, without worm, -3 years 2 years raw wine bamboo stalks, collector is accessed, is entered in the dusk
Row collection bleeding sap；
2）According to bleeding output of fluid, the bleeding sap of collection is collected into the material-compound tank of disinfection and fully mixed by every morning
Close, spontaneous fermentation 2 days is carried out at 35 DEG C of temperature；
3）By 60 parts of bleeding sap of fermentation, 20 parts of Chinese medicine extract, 10 parts of water, 6 parts of glycoconjugate（By lactose, glucose sugar and fruit
Sugar is 2 by weight：2：1 is mixed to get）, 0.2 part of Compound-acid（It is 2 by weight by citric acid and lactic acid：1 is mixed to get）、
0.1 part of compound stabilizer（It is 3 by weight by sodium alginate and Sodium Caseinate：2 are mixed to get）, 0.1 part of composite antioxidant（By
Grape pip procyanidin, Tea Polyphenols and bamboo-leaves flavones are 3 by weight：2：1）Each raw material is weighed, in fermentation bleeding sap successively
Chinese medicine extract, stabilizer, glycoconjugate, Compound-acid, composite antioxidant and the water of the parts by weight are added, is mixed；
4）Under normal pressure and temperature, to step 3）Obtained wine bamboo juice carries out homogenization, and control homogeneous speed is at 2500 revs/min
Clock, homogeneous 4 minutes obtains homogeneous mixing wine bamboo juice；
5）To step 4）Obtained wine bamboo juice uses bamboo charcoal filter（Bamboo charcoal is formed in 400 degrees Celsius of firings, aperture 0.8-
1.0 micron）Carry out filtration treatment；
6）To step 5）Obtained wine bamboo juice degasser enters Fruit storage, and it is 0.04Mpa to control vacuum；
7）To step 6）Obtained wine bamboo juice carries out super pasteurize processing, and super pasteurize treatment conditions are 98 DEG C of sterilizations
8s；
8）Filling, capping.
Above-mentioned Chinese medicine extract is made by following steps：
a）Press 10 parts of sophora flower, 20 parts of golden cypress, 10 parts of cassia seed, 10 parts of selfheal, 10 parts of rhizome of chuanxiong, 10 parts of the dried rhizome of rehmannia, lily 10
10 parts of part and pyrrosia lingua weigh each raw material；
b）The sophora flower of the parts by weight, golden cypress, cassia seed, selfheal, rhizome of chuanxiong, the dried rhizome of rehmannia, lily and pyrrosia lingua are soaked with cold water
Bubble is stayed overnight, and adds the purified water of 15 times of raw material weight, and water-bath is maintained at 90 DEG C to 90 DEG C, boils 2 hours, boils process
In every 10 minutes stirring once, obtain Chinese medicine extract.
Embodiment 3
1）From vertical stalk is healthy, fresh nothing is gone mouldy, without worm, -3 years 2 years raw wine bamboo stalks, collector is accessed, is entered in the dusk
Row collection bleeding sap；
2）According to bleeding output of fluid, the bleeding sap of collection is collected into the material-compound tank of disinfection and fully mixed by every morning
Close, spontaneous fermentation 2 days is carried out at 35 DEG C of temperature；
3）By 70 parts of bleeding sap of fermentation, 30 parts of Chinese medicine extract, 20 parts of water, 8 parts of glycoconjugate（By lactose, glucose sugar and fruit
Sugar is 4 by weight：4：1 is mixed to get）, 0.3 part of Compound-acid（It is 4 by weight by citric acid and lactic acid：1 is mixed to get）、
0.5 part of compound stabilizer（It is 5 by weight by sodium alginate and Sodium Caseinate：4 are mixed to get）, 0.5 part of composite antioxidant（By
Grape pip procyanidin, Tea Polyphenols and bamboo-leaves flavones are 5 by weight：4：2）Each raw material is weighed, in fermentation bleeding sap successively
Chinese medicine extract, stabilizer, glycoconjugate, Compound-acid, composite antioxidant and the water of the parts by weight are added, is mixed；
4）Under normal pressure and temperature, to step 3）Obtained wine bamboo juice carries out homogenization, and control homogeneous speed is at 2500 revs/min
Clock, homogeneous 4 minutes obtains homogeneous mixing wine bamboo juice；
5）To step 4）Obtained wine bamboo juice uses bamboo charcoal filter（Bamboo charcoal is formed in 400 degrees Celsius of firings, aperture 0.8-
1.0 micron）Carry out filtration treatment；
6）To step 5）Obtained wine bamboo juice degasser enters Fruit storage, and it is 0.05Mpa to control vacuum；
7）To step 6）Obtained wine bamboo juice carries out super pasteurize processing, and super pasteurize treatment conditions are 98 DEG C of sterilizations
8s；
8）Filling, capping.
Above-mentioned Chinese medicine extract is made by following steps：
a）Press 30 parts of sophora flower, 40 parts of golden cypress, 20 parts of cassia seed, 30 parts of selfheal, 30 parts of rhizome of chuanxiong, 30 parts of the dried rhizome of rehmannia, lily 20
30 parts of part and pyrrosia lingua weigh each raw material；
b）The sophora flower of the parts by weight, golden cypress, cassia seed, selfheal, rhizome of chuanxiong, the dried rhizome of rehmannia, lily and pyrrosia lingua are soaked with cold water
Bubble is stayed overnight, and adds the purified water of 15 times of raw material weight, and water-bath is maintained at 90 DEG C to 90 DEG C, boils 2 hours, boils process
In every 10 minutes stirring once, obtain Chinese medicine extract.
The fresh bamboo juice of wine bamboo that embodiment 1-3 is obtained, it is in good taste without green grass or young crops bamboo taste, control hemorrhoid, drop blood with gut purge heat, defaecation
Pressure, intestines heat, constipation, hemorrhoid are sick or hyperpietic 1000 takes the fresh bamboo juice of wine bamboo, each 30ml, and 2 times a day, cure rate can
To more than 95%.
Claims (7)
1. a kind of production method of the fresh bamboo juice of wine bamboo, it is characterised in that comprise the following steps：
1）From vertical stalk is healthy, fresh nothing is gone mouldy, without worm, -3 years 2 years raw wine bamboo stalks, collector is accessed, is adopted in the dusk
Collect bleeding sap；
2）According to bleeding output of fluid, the bleeding sap of collection is collected into the material-compound tank of disinfection and is sufficiently mixed by every morning,
Spontaneous fermentation 2-5 days is carried out at 30-35 DEG C of temperature；
3）By fermentation bleeding sap 60-70 parts by weight, Chinese medicine extract 20-30 parts by weight, water 10-20 parts by weight, glycoconjugate 6-8 weights
Amount part, Compound-acid 0.2-0.3 parts by weight, compound stabilizer 0.1-0.5 parts by weight, composite antioxidant 0.1-0.5 parts by weight are weighed
Each raw material, sequentially added in fermentation bleeding sap the Chinese medicine extracts of the parts by weight, compound stabilizer, glycoconjugate, Compound-acid,
Composite antioxidant and water, are mixed；
4）Under normal pressure and temperature, to step 3）Obtained wine bamboo juice carries out homogenization, and control homogeneous speed turns in 2500-3000/
Minute, homogeneous 3-5 minutes obtains homogeneous mixing wine bamboo juice；
5）To step 4）Obtained wine bamboo juice carries out filtration treatment using bamboo charcoal filter；
6）To step 5）Obtained wine bamboo juice degasser enters Fruit storage；
7）To step 6）Obtained wine bamboo juice carries out super pasteurize processing；
8）Filling, capping；
Described step 3）Middle Chinese medicine extract is made by following steps：
a）Press 10~30 parts of sophora flower, 20~40 parts of golden cypress, 10~20 parts of cassia seed, 10~30 parts of selfheal, Ligusticum wallichii 10~30
10~30 parts of part, 10~30 parts of the dried rhizome of rehmannia, 10~20 parts of lily and pyrrosia lingua weigh each raw material；
b）By the sophora flower of the parts by weight, golden cypress, cassia seed, selfheal, Ligusticum wallichii, the dried rhizome of rehmannia, lily and pyrrosia lingua cold water soak mistake
At night, the purified water of 15 times of raw material weight is added, water-bath is maintained at 90 DEG C to 90 DEG C, boils 2 hours, it is every during boiling
Stirring in 10 minutes once, obtains Chinese medicine extract；
Described step 3）Middle composite antioxidant is by grape pip procyanidin, Tea Polyphenols and bamboo-leaves flavones, and described grape pip is former
The weight ratio of anthocyanidin, Tea Polyphenols and bamboo-leaves flavones is 3-5：2-4：1-2.
2. a kind of production method of the fresh bamboo juice of wine bamboo as claimed in claim 1, it is characterised in that described step 2）In in temperature
Spontaneous fermentation 3-4 days is carried out at 32-34 DEG C of degree.
3. a kind of production method of the fresh bamboo juice of wine bamboo as claimed in claim 1, it is characterised in that described step 3）In be combined
Sugar is made up of lactose, glucose and fructose, and the weight ratio of described lactose, glucose and fructose is 2-4：2-4：1-2.
4. a kind of production method of the fresh bamboo juice of wine bamboo as claimed in claim 1, it is characterised in that described step 3）In be combined
Acid is made up of citric acid and lactic acid, and described citric acid and the weight ratio of lactic acid are 2-4：1-2.
5. a kind of production method of the fresh bamboo juice of wine bamboo as claimed in claim 1, it is characterised in that described step 3）In be combined
Stabilizer is made up of sodium alginate and Sodium Caseinate, and described sodium alginate and the weight ratio of Sodium Caseinate are 3-5：2-4.
6. a kind of production method of the fresh bamboo juice of wine bamboo as claimed in claim 1, it is characterised in that described step 6）Middle control
Vacuum is 0.04-0.05Mpa.
7. a kind of production method of the fresh bamboo juice of wine bamboo as claimed in claim 1, it is characterised in that described step 7）In super bar
Family name's sterilization processing condition is 98 DEG C of sterilization 8-15s.
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| CN103103091A (en) * | 2012-11-12 | 2013-05-15 | 韦有任 | Silkworm chrysalis cordyceps bamboo wine and preparation method thereof |
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| JPS5810072B2 (en) * | 1980-05-16 | 1983-02-24 | 酒井 弥 | Method for producing medicinal liquor |
| 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 |
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| CN103103091A (en) * | 2012-11-12 | 2013-05-15 | 韦有任 | Silkworm chrysalis cordyceps bamboo wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| Wine from the bamboo species Oxytenanthera braunii;T.N.LIPANGILE;《amboo for sustainable development》;20021231;第859-863页 * |
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