CN111996097A - Preparation method of fresh and sweet fragrant bamboo wine flavoring wine - Google Patents
Preparation method of fresh and sweet fragrant bamboo wine flavoring wine Download PDFInfo
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- CN111996097A CN111996097A CN202010781828.0A CN202010781828A CN111996097A CN 111996097 A CN111996097 A CN 111996097A CN 202010781828 A CN202010781828 A CN 202010781828A CN 111996097 A CN111996097 A CN 111996097A
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- 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
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- Wood Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of fresh and sweet fragrant bamboo wine flavoring wine, which comprises the steps of selecting a bamboo forest which is ventilated and exposed to the sun and has no long-term and obvious water accumulation, selecting bamboos with the ages of 1 degree, 2-3 degrees and 4 degrees in the bamboo forest, straightening the bamboo body, flourishing bamboo leaves and the interval of about 20cm between the bamboos, and then respectively processing the bamboos into bamboos with the length of about 1.5 m/section; scraping the bulges at the bamboo joints of the obtained bamboo and grease on the surface of the bamboo skin by using a bamboo splitting knife, cleaning the grease on the surface of the bamboo body of the bamboo joints by using a cleaning ball until dirt and grease on the surface of the bamboo skin are cleaned, and cleaning stains at two ends of the bamboo joints by using tap water until the surface of the bamboo skin is smooth; processing the cleaned live bamboo into long bamboo chips with the width less than or equal to 6cm by using a bamboo chip machine, and separating the surface of the processed long bamboo chips by using a peeling machine to ensure that the central thickness of the bamboo chips is less than or equal to 2.5 mm; cutting the bamboo skin into bamboo skins with the length of about 15-20cm by using a cutting machine; weighing the bamboo skin quantity required by the leaching according to the leaching proportion.
Description
Technical Field
The invention relates to the field of wine brewing, in particular to a preparation method of a fresh and sweet bamboo wine flavoring wine.
Background
At present, most of bamboo wine production processes circulating in the market are live bamboo wine, namely live bamboos are used as growth carriers, traditional white spirit is injected into bamboo tubes of the live bamboos and taken out after a certain time, and the wine is grown along with the live bamboos to dissolve effective substances in bamboo liquid into wine, but the problems of single bamboo flavor, slight taste, low content of effective components and the like of the wine generally exist; the longer the wine planting time is, the greater the dissolving-out amount of miscellaneous substances in the bamboo is, and meanwhile, the miscellaneous alcohol oil and alcohol in the finished white wine are difficult to volatilize and dissolve out, so that the fragrance and the taste of the wine body are poor, and the quality of the wine is different; therefore, the preparation method of the fresh and sweet bamboo wine flavoring wine is designed aiming at the condition.
Disclosure of Invention
The invention aims to overcome the technical defects and provides a preparation method of a fresh and sweet bamboo wine flavoring wine.
In order to solve the technical problems, the technical scheme provided by the invention is a preparation method of the fresh and sweet bamboo wine flavoring wine, which comprises the following steps: the method comprises the following steps: step 1, selecting ventilated and sunny bamboo forests without long-term and obvious water accumulation, selecting bamboos with the age of 1 degree, 2-3 degrees and 4 degrees respectively in the bamboo forests, straightening the bamboo bodies, flourishing bamboo leaves and the interval of about 20cm among the bamboos, and then respectively processing the bamboos into bamboos with the length of about 1.5 m/section;
step 2, scraping the bulges at the bamboo joints of the bamboos obtained in the step 1 and grease on the surfaces of bamboo veneers by using a thin bamboo strip cutter, cleaning the grease on the surfaces of bamboo body by using a cleaning ball until dirt and grease on the surfaces of the bamboo veneers are cleaned, and cleaning stains at two ends of the bamboo joints by using tap water until the surfaces of the bamboo veneers are in a smooth state;
step 3, processing the live bamboo cleaned in the step 2 into long bamboo chips with the width less than or equal to 6cm by using a bamboo chip machine, and separating the skins of the processed long bamboo chips by using a peeling machine to ensure that the thickness of the center of the bamboo skin is less than or equal to 2.5 mm; cutting the bamboo skin into bamboo skins with the length of about 15-20cm by using a cutting machine; weighing the bamboo skin quantity required by the leaching according to the leaching proportion; washing the weighed bamboo skin with tap water to remove bamboo scraps adhered to the surface, and then washing with purified water until the washing water is clear and free of foreign matters;
step 4, drying the bamboo skin cleaned in the step 3 at the temperature of 60 ℃ for about 20min, and turning the bamboo skin according to the irregular drying quantity of the bamboo skin in a single drying process to ensure that the moisture of the dried bamboo skin is less than or equal to 25%;
step 5, weighing the raw wine according to the leaching proportion, and pouring the raw wine into a pottery jar wine tank for later use;
step 6, weighing the bamboo skin which is filtered and dried in the step 4 according to the leaching proportion, bagging, putting into the pottery jar wine soaking tank in the step 5 for soaking, locking a bag opening, placing the bag opening upwards along the edge of the container at the bottom of the container in an inclined manner, binding a rope on a hook, and covering and sealing a cover;
step 7, replacing the leached bamboo skin regularly according to the information filled in the leaching data registration table, wherein 15 days are the bamboo skin replacing periods of the first two times, the replacing period of the third time is 20 days, and the complete leaching process period of one time needs 50 days;
and 8, after the bamboo skin is leached in the three periods, sampling the leached wine, testing the information such as the alcohol content and the like, and obtaining the fresh and sweet fragrant bamboo wine flavoring wine after the wine is qualified.
As an improvement, the tap water is used for washing the bamboo scraps adhered to the surface of the bamboo skin in the step 3 for 1-2 times.
Compared with the prior art, the invention has the advantages that: the bamboo wine produced by the preparation method of the bamboo wine seasoning wine provided by the invention has the characteristics of fresh bamboo fragrance, strong fragrance, nature and the like; the produced bamboo wine seasoning wine has the characteristics of high content of bamboo leaf flavonoid and high content of flavor substances (acid, ester and polysaccharide) as functional components, can solve the defect of insufficient dissolution of the functional components of the live bamboo seed wine, improves the bamboo leaf flavonoid content of the finished product wine, and has better improvement and promotion effects on the quality of the seed wine.
Detailed Description
In order to make the objects, technical schemes and advantages of the present invention more clearly understood, the following will explain in detail the preparation method of the fresh and sweet bamboo wine flavoring wine of the present invention with reference to the examples.
A preparation method of a fresh and sweet bamboo wine flavoring wine comprises the following steps: step 1, selecting ventilated and sunny bamboo forests without long-term and obvious water accumulation, selecting bamboos with the age of 1 degree, 2-3 degrees and 4 degrees respectively in the bamboo forests, straightening the bamboo bodies, flourishing bamboo leaves and the interval of about 20cm among the bamboos, and then respectively processing the bamboos into bamboos with the length of about 1.5 m/section;
step 2, scraping the bulges at the bamboo joints of the bamboos obtained in the step 1 and grease on the surfaces of bamboo veneers by using a thin bamboo strip cutter, cleaning the grease on the surfaces of bamboo body by using a cleaning ball until dirt and grease on the surfaces of the bamboo veneers are cleaned, and cleaning stains at two ends of the bamboo joints by using tap water until the surfaces of the bamboo veneers are in a smooth state;
step 3, processing the live bamboo cleaned in the step 2 into long bamboo chips with the width less than or equal to 6cm by using a bamboo chip machine, and separating the skins of the processed long bamboo chips by using a peeling machine to ensure that the thickness of the center of the bamboo skin is less than or equal to 2.5 mm; cutting the bamboo skin into bamboo skins with the length of about 15-20cm by using a cutting machine; weighing the bamboo skin quantity required by the leaching according to the leaching proportion; washing the weighed bamboo skin with tap water to remove bamboo scraps adhered to the surface, and then washing with purified water until the washing water is clear and free of foreign matters;
step 4, drying the bamboo skin cleaned in the step 3 at the temperature of 60 ℃ for about 20min, and turning the bamboo skin according to the irregular drying quantity of the bamboo skin in a single drying process to ensure that the moisture of the dried bamboo skin is less than or equal to 25%;
step 5, weighing the raw wine according to the leaching proportion, and pouring the raw wine into a pottery jar wine tank for later use;
step 6, weighing the bamboo skin which is filtered and dried in the step 4 according to the leaching proportion, bagging, putting into the pottery jar wine soaking tank in the step 5 for soaking, locking a bag opening, placing the bag opening upwards along the edge of the container at the bottom of the container in an inclined manner, binding a rope on a hook, and covering and sealing a cover;
step 7, replacing the leached bamboo skin regularly according to the information filled in the leaching data registration table, wherein 15 days are the bamboo skin replacing periods of the first two times, the replacing period of the third time is 20 days, and the complete leaching process period of one time needs 50 days;
and 8, after the bamboo skin is leached in the three periods, sampling the leached wine, testing the information such as the alcohol content and the like, and obtaining the fresh and sweet fragrant bamboo wine flavoring wine after the wine is qualified.
And (4) washing the bamboo scraps adhered to the surface of the bamboo skin by using tap water in the step (3) for 1-2 times.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiment is only one of the embodiments of the present invention, and is not limited thereto. In conclusion, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (2)
1. A preparation method of a fresh and sweet fragrant bamboo wine flavoring wine is characterized by comprising the following steps: step 1, selecting ventilated and sunny bamboo forests without long-term and obvious water accumulation, selecting bamboos with the age of 1 degree, 2-3 degrees and 4 degrees respectively in the bamboo forests, straightening the bamboo bodies, flourishing bamboo leaves and the interval of about 20cm among the bamboos, and then respectively processing the bamboos into bamboos with the length of about 1.5 m/section;
step 2, scraping the bulges at the bamboo joints of the bamboos obtained in the step 1 and grease on the surfaces of bamboo veneers by using a thin bamboo strip cutter, cleaning the grease on the surfaces of bamboo body by using a cleaning ball until dirt and grease on the surfaces of the bamboo veneers are cleaned, and cleaning stains at two ends of the bamboo joints by using tap water until the surfaces of the bamboo veneers are in a smooth state;
step 3, processing the live bamboo cleaned in the step 2 into long bamboo chips with the width less than or equal to 6cm by using a bamboo chip machine, and separating the skins of the processed long bamboo chips by using a peeling machine to ensure that the thickness of the center of the bamboo skin is less than or equal to 2.5 mm; cutting the bamboo skin into bamboo skins with the length of about 15-20cm by using a cutting machine; weighing the bamboo skin quantity required by the leaching according to the leaching proportion; washing the weighed bamboo skin with tap water to remove bamboo scraps adhered to the surface, and then washing with purified water until the washing water is clear and free of foreign matters;
step 4, drying the bamboo skin cleaned in the step 3 at the temperature of 60 ℃ for about 20min, and turning the bamboo skin according to the irregular drying quantity of the bamboo skin in a single drying process to ensure that the moisture of the dried bamboo skin is less than or equal to 25%;
step 5, weighing the raw wine according to the leaching proportion, and pouring the raw wine into a pottery jar wine tank for later use;
step 6, weighing the bamboo skin which is filtered and dried in the step 4 according to the leaching proportion, bagging, putting into the pottery jar wine soaking tank in the step 5 for soaking, locking a bag opening, placing the bag opening upwards along the edge of the container at the bottom of the container in an inclined manner, binding a rope on a hook, and covering and sealing a cover;
step 7, replacing the leached bamboo skin regularly according to the information filled in the leaching data registration table, wherein 15 days are the bamboo skin replacing periods of the first two times, the replacing period of the third time is 20 days, and the complete leaching process period of one time needs 50 days;
and 8, after the bamboo skin is leached in the three periods, sampling the leached wine, testing the information such as the alcohol content and the like, and obtaining the fresh and sweet fragrant bamboo wine flavoring wine after the wine is qualified.
2. The preparation method of the fresh and sweet bamboo wine flavoring wine according to claim 1, characterized in that: and 3, washing the bamboo scraps adhered to the surface of the bamboo skin by using tap water for 1-2 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010781828.0A CN111996097A (en) | 2020-08-06 | 2020-08-06 | Preparation method of fresh and sweet fragrant bamboo wine flavoring wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010781828.0A CN111996097A (en) | 2020-08-06 | 2020-08-06 | Preparation method of fresh and sweet fragrant bamboo wine flavoring wine |
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| Publication Number | Publication Date |
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| CN111996097A true CN111996097A (en) | 2020-11-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010781828.0A Withdrawn CN111996097A (en) | 2020-08-06 | 2020-08-06 | Preparation method of fresh and sweet fragrant bamboo wine flavoring wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114317182A (en) * | 2022-01-18 | 2022-04-12 | 咸宁隽州篁酒业有限公司 | Production and preparation method of bamboo wine capable of reducing oxidative stress damage of liver tissues |
| CN116286253A (en) * | 2023-03-16 | 2023-06-23 | 咸宁隽州篁酒业有限公司 | Production process of bamboo wine with high flavone content |
-
2020
- 2020-08-06 CN CN202010781828.0A patent/CN111996097A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114317182A (en) * | 2022-01-18 | 2022-04-12 | 咸宁隽州篁酒业有限公司 | Production and preparation method of bamboo wine capable of reducing oxidative stress damage of liver tissues |
| CN116286253A (en) * | 2023-03-16 | 2023-06-23 | 咸宁隽州篁酒业有限公司 | Production process of bamboo wine with high flavone content |
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Application publication date: 20201127 |
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