CN1056183C - Natural bamboo juice series mild drinking wine - Google Patents
Natural bamboo juice series mild drinking wine Download PDFInfo
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- CN1056183C CN1056183C CN94119784A CN94119784A CN1056183C CN 1056183 C CN1056183 C CN 1056183C CN 94119784 A CN94119784 A CN 94119784A CN 94119784 A CN94119784 A CN 94119784A CN 1056183 C CN1056183 C CN 1056183C
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- wine
- bamboo
- bamboo juice
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- beer
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Abstract
The present invention relates to a mild beverage wine which belongs to natural bamboo juice and is prepared by mixing natural fresh bamboo juice collected from the bamboo body of a growing bamboo and mild rice wine or beer. The beverage wine has the components according to the proportion by weight: 20 to 70 portions of fresh bamboo juice collected from the bamboo body of a growing bamboo, 30 to 80 portions of mild rice wine or beer of which the wine degree is from 9 to 50 degrees, and 0 to 0.5 portion of aspartame. The bamboo juice wine keeps the original flavor and the nutrition components of the rice wine or the beer, increases the aroma of the bamboo juice, is rich in nutrition components, such as germanium, strontium, etc., and has a specific function of clearing heat and removing toxicity.
Description
The present invention relates to a kind of natural bambo juice and wine blended mild drinking wine.
Contain multiple amino acids in the bamboo juice, polysaccharide and more than ten kind of trace element to the human body beneficial, have activating human body cells, relieving cough and reducing sputum, function such as clearing heat and detoxicating, diseases such as hypertension, bronchitis, constipation, hemorrhoid there is auxiliary curative effect, at present, existing on the market inventor uses application for a patent for invention (application number: 91105126.0) all kinds of bright bamboo juice beverage of the natural bambo juice production of method collection, people have generally accepted the advantage of bright bamboo juice beverage, but also do not have bamboo juice wine and so on mild drinking wine (spirituosity bamboo juice beverage) to occur at present.
The object of the present invention is to provide a kind of existing natural bambo juice local flavor, what beer or rice wine local flavor and nutrition were arranged again mixes the natural bamboo juice drink wine that constitutes by bright bamboo juice and rice three-flower wine or beer.
For reaching above-mentioned purpose, the present invention's natural bamboo juice series mild drinking wine is made of with rice three-flower wine or beer mixing the bright bamboo juice from the live bamboo collection, and its basic composition (parts by weight) is:
Bright bamboo juice 20-70 from the live bamboo collection
Rice three-flower wine or beer (the wine degree is the 9-50 degree) 30-80
Protein sugar 0.3-0.5
Because the present invention's natural bamboo juice series mild drinking wine is mixed with rice three-flower wine or beer by the bright bamboo juice of directly gathering from live bamboo and forms, the original local flavor and the nutrition that had both kept rice three-flower wine or beer, the delicate fragrance of bamboo juice and abundant nutrition such as the germanium that contains, strontium have been increased again, and because the distinctive effects for removing toxic heat of bamboo juice, thereby avoided people easily to get angry because of drinking general alcoholic drink, suffer from the adverse consequences of illness such as hemorrhoid, pharyngitis, be subjected to the vast fan's of drinking welcome deeply.
Below in conjunction with embodiment the composition and the feature of natural bamboo juice series mild drinking wine of the present invention are described further.
Embodiment one
The natural bambo juice low alcohol
Natural bright bamboo juice 2000 grams that to gather from live bamboo by 91105126.0 patent application technology disclosed methods and rice three-flower wine (wine degree 40-50 degree) 2000 grams and protein sugar 16 grams mix, and Celsius 80 spend and carry out the sealing of can bottling behind the pasteurization.
Embodiment two
Natural bambo juice beer
To mix mutually with beer (wine degree 12 degree) 1600 grams from natural bright bamboo juice 800 grams that live bamboo is gathered.Promptly get natural bambo juice beer, bottling was carried out can package test dispatching from the factory behind the pasteurization through insulation under 80 degree-90 degree Celsius in 1 hour.
Embodiment three--and embodiment six
Natural bambo juice low alcohol, its making method are with embodiment one, and institute's difference is that natural bright bamboo juice is different with the ratio of rice three-flower wine, and each component content is seen attached list.
As a kind of conversion of the embodiment of the invention, used rice three-flower wine can change the low alcohol of the 40-50 degree that various grains lead among the embodiment one, three, four, five, six.
Embodiment seven--and embodiment 12
Natural bambo juice beer, its making method are with embodiment two, and institute's difference is that the ratio of natural bright bamboo juice and beer is different, and each component content is seen attached list.Subordinate list: natural bamboo juice series mild drinking wine each component content (parts by weight)
Claims (3)
1, a kind of natural bamboo juice series mild drinking wine is characterized in that: it mixes the mixing drink wine of forming by the natural bright bamboo juice of gathering from live bamboo and low rice three-flower wine or beer, and each component content (parts by weight) is in the alcoholic drink:
Natural bright bamboo juice 20-70 from the live bamboo collection
Low rice three-flower wine or beer (the wine degree is 9 degree-50 degree) 30-80
Protein sugar 0-0.5
2, natural bamboo juice series mild beverage as claimed in claim 1 is characterized in that: this wine is that natural bright bamboo juice and low rice three-flower wine mix formation, and each component content (parts by weight) is:
Natural bright bamboo juice 30-70 from the live bamboo collection
Rice three-flower wine (40-50 degree) 30-70
Protein sugar 0.3-0.5
3, natural bamboo juice series mild drinking wine as claimed in claim 1 is characterized in that: it is made up of natural bright bamboo juice and beer, and each component content (parts by weight) is:
Natural bright bamboo juice 20-50 from the live bamboo collection
Beer (the wine degree is the 9-12 degree) 50-80
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94119784A CN1056183C (en) | 1994-12-17 | 1994-12-17 | Natural bamboo juice series mild drinking wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94119784A CN1056183C (en) | 1994-12-17 | 1994-12-17 | Natural bamboo juice series mild drinking wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1124769A CN1124769A (en) | 1996-06-19 |
| CN1056183C true CN1056183C (en) | 2000-09-06 |
Family
ID=5039380
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94119784A Expired - Fee Related CN1056183C (en) | 1994-12-17 | 1994-12-17 | Natural bamboo juice series mild drinking wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1056183C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081232C (en) * | 1997-03-26 | 2002-03-20 | 洪若芬 | Bamboo wine and its producing method |
| DE69927315T2 (en) * | 1998-02-13 | 2006-07-06 | Nippon Shokubai Co. Ltd. | Process for the preparation of L-aspartic acid |
| CN1059231C (en) * | 1998-03-17 | 2000-12-06 | 浙江农业大学 | Health-care beer added with bamboo leaf flavone extract |
| CN101525565B (en) * | 2009-04-10 | 2011-11-23 | 罗福国 | Method for brewing healthy bamboo beer by fresh bamboo |
| CN102994324A (en) * | 2011-09-14 | 2013-03-27 | 四川滋竹酒业有限公司 | Fresh bamboo juice liquor and its production method |
| CN102604802B (en) * | 2012-03-26 | 2013-04-03 | 张可池 | Preparation method of originally ecological bamboo-germanium nutritional wine |
| CN102839081B (en) * | 2012-09-18 | 2014-02-05 | 周河江 | Liquor brewing technology |
| CN106754131A (en) * | 2016-12-25 | 2017-05-31 | 罗逍 | A kind of preparation method of peach blossom wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063505A (en) * | 1991-04-21 | 1992-08-12 | 王海波 | Process for production of low alcohol wine of maifan stone series |
| CN1077494A (en) * | 1993-05-07 | 1993-10-20 | 方泽甫 | Series product such as blue or green sheep bottle opener yeast and bamboo drink thereof |
| CN1087117A (en) * | 1992-11-18 | 1994-05-25 | 北京天外天梨树酿造公司 | A kind of making method of rheum officinale rice wine |
-
1994
- 1994-12-17 CN CN94119784A patent/CN1056183C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063505A (en) * | 1991-04-21 | 1992-08-12 | 王海波 | Process for production of low alcohol wine of maifan stone series |
| CN1087117A (en) * | 1992-11-18 | 1994-05-25 | 北京天外天梨树酿造公司 | A kind of making method of rheum officinale rice wine |
| CN1077494A (en) * | 1993-05-07 | 1993-10-20 | 方泽甫 | Series product such as blue or green sheep bottle opener yeast and bamboo drink thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1124769A (en) | 1996-06-19 |
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| Date | Code | Title | Description |
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| 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 | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20000906 Termination date: 20101217 |