CN111621391A - Preparation process of bamboo wine - Google Patents
Preparation process of bamboo wine Download PDFInfo
- Publication number
- CN111621391A CN111621391A CN202010399776.0A CN202010399776A CN111621391A CN 111621391 A CN111621391 A CN 111621391A CN 202010399776 A CN202010399776 A CN 202010399776A CN 111621391 A CN111621391 A CN 111621391A
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- Prior art keywords
- bamboo
- wine
- preparation process
- alcohol
- steps
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- 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.)
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 116
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 116
- 241001330002 Bambuseae Species 0.000 title claims abstract description 116
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 116
- 239000011425 bamboo Substances 0.000 title claims abstract description 116
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 239000002689 soil Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 4
- 238000005286 illumination Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000003203 everyday effect Effects 0.000 abstract description 2
- 229930003944 flavone Natural products 0.000 abstract description 2
- 150000002212 flavone derivatives Chemical class 0.000 abstract description 2
- 235000011949 flavones Nutrition 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 5
- 230000002354 daily effect Effects 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000302661 Phyllostachys pubescens Species 0.000 description 1
- 235000003570 Phyllostachys pubescens Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001760 fusel oil Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Packages (AREA)
Abstract
The invention discloses a preparation process of bamboo wine in the technical field of bamboo wine, which comprises the steps of selecting soil which is far away from a water source, is sufficiently and thinly illuminated every day as a bamboo growing area, injecting high-alcohol-content wine into bamboo when the bamboo grows to 2-6m, then waiting for the bamboo injected with the high-alcohol-content wine to continue to grow for 1-3 years, cutting down bamboo joints injected with the high-alcohol-content wine, carrying out vacuum packaging on the bamboo joints and preserving at normal temperature for 1-3 years, taking out the wine in the bamboo joints, bottling, sealing and preserving, wherein the high-alcohol-content wine fully absorbs natural essence, gradually reduces alcohol content, obtains better taste and is gradually brewed into natural bamboo wine; meanwhile, bamboo juice, bamboo flavone, bamboo polysaccharide, various vitamins and various amino acids in the fresh bamboo are organically blended into the wine, so that the taste of the wine is greatly improved, and the wine conforms to the current natural and healthy consumption concept.
Description
Technical Field
The invention relates to the technical field of bamboo wine, in particular to a preparation process of bamboo wine.
Background
Along with the continuous improvement of living standard of people, the consumption structure of the wine is greatly changed, so that the requirement on the wine is changed from a simple taste type to a composite type with nutrition and medicinal function, and the food mixed with the edible chemical additive is required to return to the nature, so that the development of the bamboo wine taking bamboo as a raw material is very necessary.
The health-care tea can build up the body after being drunk for a long time, is light in sword walking and has instant effect; the night drinking can promote the sleep to be fragrant and sweet.
Based on this, the invention designs a preparation process of bamboo wine to solve the problems.
Disclosure of Invention
The invention aims to provide a preparation process of bamboo wine, which aims to solve the problem of developing the bamboo wine taking bamboo as a raw material in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of bamboo wine comprises the following steps:
selecting soil far away from a water source, having sufficient daily illumination and being barren as a bamboo growing land;
injecting the high wine into the bamboo when the bamboo grows to 2-6 m;
then waiting for the bamboo injected with the high-alcohol wine to continue to grow for 1-3 years;
cutting bamboo joints for injecting high-alcohol wine;
vacuum packaging bamboo joint and preserving at normal temperature for 1-3 years;
taking out the wine in the bamboo joint, bottling, sealing and storing.
Preferably, the daily sunshine duration is more than 8 hours.
Preferably, the alcohol content of the high-alcohol wine is more than 56 degrees.
Preferably, the bamboo joints for injecting high-degree wine on one bamboo are spaced, and the number of the bamboo joints for injecting high-degree wine is less than three.
Preferably, 100 bamboo joints with the outer diameter of 130mm are selected, and 1-2 jin of wine with the height is injected into each bamboo joint.
Preferably, the cut bamboo joint outer wall is packaged by using gold foil paper before vacuum packaging.
Preferably, the removed wine is bottled using a ceramic bottle.
Preferably, the syringe is used to inject the high alcohol into the bamboo joint with the needle inclined downwards.
Compared with the prior art, the invention has the beneficial effects that: the invention injects the high-alcohol into the bamboo to be stored, to make the components in the wine tend to be consistent, to extract and dissolve the beneficial components from the bamboo; the natural water in bamboo can increase the amount of base liquor and reduce the alcohol content of the base liquor.
The wine fully absorbs natural essence, gradually reduces the alcohol content, obtains better taste, and through natural physiological circulation of bamboo, harmful substances such as methanol, fusel oil, heavy metal and the like in the wine are absorbed and discharged by the growing bamboo body, and the wine seeds and the wine materials are gradually brewed into natural bamboo wine through the fermentation and alcoholization process; meanwhile, bamboo juice, bamboo flavone, bamboo polysaccharide, various vitamins and various amino acids in fresh bamboo are organically blended into the wine, so that the taste of the wine is greatly improved, the prepared bamboo wine is rich in bamboo fragrance, harmonious in taste and fragrant in fragrance, absorbs essence in the bamboo and has natural yellow green color, the bamboo wine accords with the current natural and healthy consumption concept, the bamboo wine fragrance and the bamboo fragrance are fully blended, the bamboo wine has lasting fragrance and unique fragrant and sweet taste of the bamboo, and meanwhile, beneficial substances in the bamboo enter the tea wine, so that the health-care effect of the tea wine can be further improved.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation process of bamboo wine comprises the following steps:
selecting soil far away from a water source, having sufficient daily illumination and being barren as a bamboo growing land;
injecting the high wine into the bamboo when the bamboo grows to 2-6 m;
then waiting for the bamboo injected with the high-alcohol wine to continue to grow for 1-3 years;
cutting bamboo joints for injecting high-alcohol wine;
vacuum packaging bamboo joint and preserving at normal temperature for 1-3 years;
taking out the wine in the bamboo joint, bottling, sealing and storing.
Furthermore, the daily sunshine duration is more than 8 hours.
Furthermore, the alcohol content of the high-alcohol wine is more than 56 degrees.
Furthermore, the bamboo joints for injecting high-degree wine on one bamboo are mutually spaced, and the number of the bamboo joints for injecting high-degree wine is less than three sections.
Further, bamboo joints with the outer diameter of 100 plus 130mm are selected, and 1-2 jin of wine with the height is injected into each bamboo joint.
Further, before vacuum packaging, the cut bamboo joint outer wall is packaged by using gold foil paper.
Further, the wine taken out was bottled using a ceramic bottle.
Further, the syringe is used to inject the high-alcohol into the bamboo joint by inclining the needle downwards.
Example 1: planting bamboo in barren soil far away from water source and illuminating for more than 8 hours every day to make the bamboo fiber hard;
selecting bamboo joints with red color, height of 3-6m and outer diameter of 120mm of moso bamboo, selecting two separated sections of one bamboo joint, and injecting 56-degree white spirit into the bamboo joints by using an injection needle, wherein the amount of the white spirit in one section of bamboo joint is 1 jin 3;
then, the bamboo joints which are injected with the white spirit continue to grow for 1 to 3 years, the white spirit degree of one year of growth is about 45 degrees, the white spirit degree of two years of growth is about 40 degrees, and the white spirit degree of three years of growth is about 38 degrees;
then, cutting off the bamboo joints injected with the white spirit, wrapping the bamboo joints with gold foil paper, conveying the cut bamboo joints to a factory for vacuum preservation, wherein a certain time is required, and the gold foil paper plays a role in isolating the bamboo joints injected with the white spirit from the outside;
filling bamboo joints for injecting white spirit into a bag, vacuumizing the bag to be in a vacuum state, and preserving at normal temperature;
vacuum preserving at normal temperature for 1-3 years, wherein the alcohol degree is lower, the purity is purer, the bamboo flavor is heavier, and the alcohol degree is slightly different in 1-3 years;
and then taking out the white spirit preserved in the bamboo joint, and placing the white spirit in a ceramic bottle for sealed preservation.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. A preparation process of bamboo wine is characterized in that: the method comprises the following steps:
(1) selecting soil far away from a water source, having sufficient daily illumination and being barren as a bamboo growing land;
(2) injecting the high wine into the bamboo when the bamboo grows to 2-6 m;
(3) then waiting for the bamboo injected with the high-alcohol wine to continue to grow for 1-3 years;
(4) cutting bamboo joints for injecting high-alcohol wine;
(5) vacuum packaging bamboo joint and preserving at normal temperature for 1-3 years;
(6) taking out the wine in the bamboo joint, bottling, sealing and storing.
2. The bamboo wine preparation process of claim 1, wherein the bamboo wine preparation process comprises the following steps: the daily sunshine duration of the step (1) is more than 8 hours.
3. The bamboo wine preparation process of claim 1, wherein the bamboo wine preparation process comprises the following steps: the alcohol content of the high-alcohol wine is above 56 degrees.
4. The bamboo wine preparation process of claim 1, wherein the bamboo wine preparation process comprises the following steps: the bamboo joints injected with high-degree wine on one bamboo are mutually spaced, and the number of the bamboo joints injected with high-degree wine is less than three.
5. The bamboo wine preparation process of claim 4, wherein the bamboo wine preparation process comprises the following steps: bamboo joints with the outer diameter of 100 plus 130mm are selected, and 1-2 jin of wine with the height is injected into each bamboo joint.
6. The bamboo wine preparation process of claim 1, wherein the bamboo wine preparation process comprises the following steps: and packaging the cut bamboo joint outer wall by using gold foil paper before vacuum packaging.
7. The bamboo wine preparation process of claim 1, wherein the bamboo wine preparation process comprises the following steps: the wine taken out was bottled using a ceramic bottle.
8. The bamboo wine preparation process of claim 1, wherein the bamboo wine preparation process comprises the following steps: the syringe is used to inject the high-alcohol into the bamboo joint by inclining the needle downwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010399776.0A CN111621391A (en) | 2020-05-13 | 2020-05-13 | Preparation process of bamboo wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010399776.0A CN111621391A (en) | 2020-05-13 | 2020-05-13 | Preparation process of bamboo wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111621391A true CN111621391A (en) | 2020-09-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010399776.0A Pending CN111621391A (en) | 2020-05-13 | 2020-05-13 | Preparation process of bamboo wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111621391A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112180055A (en) * | 2020-09-21 | 2021-01-05 | 广东石油化工学院 | Bamboo tube wine quality evaluation method |
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|---|---|---|---|---|
| CN102329708A (en) * | 2011-09-09 | 2012-01-25 | 瑞金市毛井共酒业有限公司 | Wine in bamboo box and preparation method thereof |
| CN203094821U (en) * | 2013-01-17 | 2013-07-31 | 张国天 | Environment-friendly bamboo wine container |
| CN103666991A (en) * | 2012-09-19 | 2014-03-26 | 张国天 | Bamboo spirit |
| CN104099210A (en) * | 2013-04-11 | 2014-10-15 | 吴智仁 | Bamboo wine making technology |
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| CN105441285A (en) * | 2016-01-15 | 2016-03-30 | 温州青大农业开发有限公司 | Fresh bamboo wine production process |
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| CN106635622A (en) * | 2016-11-16 | 2017-05-10 | 大理鼎峰龙竹酒业有限公司 | Bamboo-flavor healthcare wine and preparation method thereof |
-
2020
- 2020-05-13 CN CN202010399776.0A patent/CN111621391A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102329708A (en) * | 2011-09-09 | 2012-01-25 | 瑞金市毛井共酒业有限公司 | Wine in bamboo box and preparation method thereof |
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| CN203094821U (en) * | 2013-01-17 | 2013-07-31 | 张国天 | Environment-friendly bamboo wine container |
| CN104099210A (en) * | 2013-04-11 | 2014-10-15 | 吴智仁 | Bamboo wine making technology |
| CN104342334A (en) * | 2013-08-07 | 2015-02-11 | 戴斯鹏 | Method for brewing bamboo wine by using bamboo cavity |
| CN105018315A (en) * | 2015-08-10 | 2015-11-04 | 陈怀章 | Production method for bamboo tube wine |
| CN105296306A (en) * | 2015-11-25 | 2016-02-03 | 四川活之酿酿酒公社有限公司 | Preparation method of moso bamboo wine |
| CN105441285A (en) * | 2016-01-15 | 2016-03-30 | 温州青大农业开发有限公司 | Fresh bamboo wine production process |
| CN105695265A (en) * | 2016-03-24 | 2016-06-22 | 温州青大农业开发有限公司 | Preparation process of ecological bamboo spirit |
| CN106635622A (en) * | 2016-11-16 | 2017-05-10 | 大理鼎峰龙竹酒业有限公司 | Bamboo-flavor healthcare wine and preparation method thereof |
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Cited By (1)
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| CN112180055A (en) * | 2020-09-21 | 2021-01-05 | 广东石油化工学院 | Bamboo tube wine quality evaluation method |
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Application publication date: 20200904 |