CN112175777A - Method for brewing live bamboo in bamboo tube wine - Google Patents
Method for brewing live bamboo in bamboo tube wine Download PDFInfo
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- CN112175777A CN112175777A CN202010996367.9A CN202010996367A CN112175777A CN 112175777 A CN112175777 A CN 112175777A CN 202010996367 A CN202010996367 A CN 202010996367A CN 112175777 A CN112175777 A CN 112175777A
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- bamboo
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- bamboo tube
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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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
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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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- 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
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Alcoholic Beverages (AREA)
Abstract
A method for brewing live bamboo in bamboo tube wine belongs to the technical field of food and health care products, and is characterized by comprising the following steps: 1) preparing base wine; 2) 2-3 non-adjacent bamboo joints are taken from each live bamboo, small holes are drilled, and base liquor is injected; 3) the bamboo injected with the base liquor continues to grow for 6-7 months, and the base liquor forms bamboo tube liquor in the bamboo tube; 4) harvesting and clarifying at low temperature; 5) and (7) vacuum sealing and packaging. The bamboo tube wine brewed by the invention has unique flavor, amber color, sweet and refreshing taste and certain health care function.
Description
Technical Field
The invention relates to the technical field of food and health care products, in particular to a method for brewing live bamboo in bamboo tube wine.
Background
The bamboo tube wine is invented by Hakka and has strong Hakka culture; it is marketed as an industrial commodity probably in 2009. In 2015, due to the spread and development of the internet, the production and sale of bamboo cylinder wine are increased dramatically, and the bamboo cylinder wine is developed in the spring. The China bamboo tube wine industry Association has evaluated that "2015 China bamboo tube wine brand was ranked very strong first", wherein Fujian Huayao bamboo tube wine market has the greatest influence, market share exceeds 50%, and is sold further overseas.
The unique production mode of the bamboo tube wine and live bamboo brewing has long been history. According to the knowledge of the applicant, the wine base of the bamboo tube wine in the prior art is only limited to high-grade grain wine, and the research on the production of bamboo tube wine by other wine bases is almost blank. The pursuit of people for novel health care wine is full, and the acceptance of travel products with famous colors and local characteristics is quite high. Therefore, the traditional bamboo tube wine is developed by adopting a modern means, and safe, high-quality and various wines are provided for people and are needed by enterprises, markets and masses.
The Chinese patent with application number of 201510486786.7 discloses a production method of bamboo tube wine, which comprises the following steps: firstly, inserting a vacuum high-pressure needle tube into a bamboo tube joint of a bamboo in a growing state, and injecting wine pulp into the bamboo tube; wherein, the bamboo tube is a plurality of bamboo joints with the position of 1 m to 2 m from the root part. Then the bamboo injected with the wine pulp continues to grow for 8 months, and the wine pulp becomes bamboo tube wine in the bamboo tube. And finally, harvesting bamboo tube wine, sawing off the bamboo from the part of the bamboo tube which is not filled with wine pulp to form a bamboo tube filled with the wine pulp in a section, coating gelatin on the cross section of the sawn bamboo tube, and sealing the bamboo joints at the upper end and the lower end of the bamboo tube.
A Chinese invention patent with the application number of 201910445058.X discloses a brewing method of bamboo tube fruit wine, which is brewed in a fresh bamboo tube from the following raw materials in parts by weight: 75-85 parts of base wine and 15-20 parts of grapefruit juice, wherein the base wine is grapefruit brewed wine. The method specifically comprises the following steps: 1) making base wine; 2) and (5) brewing with bamboo.
Disclosure of Invention
The invention utilizes the high-pressure minimally invasive process to inject the base liquor into the cavity of the fresh bamboo, so that the base liquor is naturally aged along with the growth of the fresh bamboo to form the novel health care white spirit which has unique flavor, amber color, sweet and cool mouthfeel and certain health care effect.
The invention specifically adopts the technical scheme that:
a method for brewing live bamboo in bamboo tube wine is characterized by comprising the following steps:
1) preparing base wine;
2) 2-3 non-adjacent bamboo joints are taken from each live bamboo, small holes are drilled, and base liquor is injected;
3) the bamboo injected with the base liquor continues to grow for 6-7 months, and the base liquor forms bamboo tube liquor in the bamboo tube;
4) harvesting and clarifying at low temperature;
5) and (7) vacuum sealing and packaging.
Wherein the base wine is prepared according to the following steps: 1) firstly, preparing grain wine with the alcoholic strength of 60-65% and fruit wine into mixed wine with the alcoholic strength of 40-55%; 2) adding 0.2-0.4% of clarifying agent into the mixed wine in percentage by mass; 3) adding fructose into the mixed liquor until the content of volatile acid in the mixed liquor is less than or equal to 0.5 g/L.
The base wine is mixed with the fruit wine, so that the base wine is richer in taste and unique in flavor; the sugar and the fructose added subsequently in the fruit wine are verified by the applicant, so that the acidity content of the base wine can be kept to be moderately lower than 0.5g/L in the growth period of the live bamboo, and the final taste of the bamboo tube wine is ensured; thirdly, after the clarifying agent is added, the subsequent low-temperature preservation technology is matched, and the light transmittance of the final bamboo tube wine can be ensured.
Wherein the fruit wine is one of honey wine, mulberry wine and plum wine;
wherein the clarifying agent is gelatin or Arabic gum.
Further, the clarifying agent is formed by mixing gelatin, cellulose and bentonite according to the weight ratio of 10: 0.3-0.6: 0.2-0.5.
The added clarifying agent has a certain antioxidation effect besides clarifying impurities in the growth process of the live bamboo, so that the bamboo tube wine can be stably stored.
Wherein, the low-temperature clarification is to preserve the harvested bamboo tubes at 5-12 ℃ for 12-48 hours.
Compared with the prior art, the invention has the advantages that:
(1) in the aspect of effectiveness, harmful substances such as methanol, heavy metals and the like in the wine are absorbed by the bamboo body through natural purification of the bamboo body, and flavone, polyphenol, amino acid and various trace elements which are beneficial to human bodies in the bamboo are blended into the wine, so that the bamboo tube wine can have a health-care effect like medicinal liquor;
(2) the wine has good taste, and the bamboo tube wine is golden yellow like amber, sweet and refreshing, has the faint scent of bamboo, and is natural and pure;
(3) in the aspect of packaging, the original ecological bamboo tube is used as a container, a novel feeling is brought to people, and the bamboo tube is easy to attract consumers.
Detailed Description
1. Place of implementation
The Guangdong province should be confident in the pond and town Maan scenic spots.
2. The live bamboo is Maan landscape moso bamboo.
3. Bamboo tube wine brewing step
1) Preparing base wine;
1) mixing grain wine pulp with alcohol content of 60-65% and honey wine with alcohol content of 43% to prepare mixed wine with alcohol content of 55%; 2) adding gelatin with the mass percent of 0.2-0.4% into the mixed wine; 3) adding fructose into the mixed liquor, and continuously stirring while detecting the volatile acid content of the mixed liquor until the volatile acid content of the mixed liquor is 0.20.5 g/L.
2) 2 non-adjacent bamboo joints are taken from each live bamboo, small holes are drilled, base liquor is injected, and then gelatin is sealed;
3) the bamboo injected with the base liquor continues to grow for 6 months, and the base liquor forms bamboo tube liquor in the bamboo tube;
4) collecting bamboo joints injected with base liquor, preserving at 10 deg.C for 36 hr, and testing that the light transmittance of bamboo tube liquor is greater than 90%.
5) And (7) vacuum sealing and packaging.
Claims (6)
1. A method for brewing live bamboo in bamboo tube wine is characterized by comprising the following steps:
1) preparing base wine;
2) 2-3 non-adjacent bamboo joints are taken from each live bamboo, small holes are drilled, and base liquor is injected;
3) the bamboo injected with the base liquor continues to grow for 6-7 months, and the base liquor forms bamboo tube liquor in the bamboo tube;
4) harvesting and clarifying at low temperature;
5) and (7) vacuum sealing and packaging.
2. The bamboo tube wine live bamboo brewing method as claimed in claim 1, wherein the base wine is prepared by the following steps: 1) firstly, preparing grain wine with the alcoholic strength of 60-65% and fruit wine into mixed wine with the alcoholic strength of 40-55%; 2) adding 0.2-0.4% of clarifying agent into the mixed wine in percentage by mass; 3) adding fructose into the mixed liquor until the content of volatile acid in the mixed liquor is less than or equal to 0.5 g/L.
3. The bamboo tube wine live bamboo brewing method according to claim 1, wherein the fruit wine is one of honey wine, mulberry wine and plum wine.
4. The method for brewing bamboo wine or live bamboo according to claim 1, wherein the clarifying agent is gelatin or acacia.
5. The method for brewing the bamboo tube wine live bamboo as claimed in claim 1, wherein the clarifying agent is formed by mixing gelatin, cellulose and bentonite according to a weight ratio of 10: 0.3-0.6: 0.2-0.5.
6. The bamboo tube wine and live bamboo brewing method as claimed in claim 1, wherein the low temperature clarification is preservation of the harvested bamboo tube at 5-12 ℃ for 12-48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010996367.9A CN112175777A (en) | 2020-09-21 | 2020-09-21 | Method for brewing live bamboo in bamboo tube wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010996367.9A CN112175777A (en) | 2020-09-21 | 2020-09-21 | Method for brewing live bamboo in bamboo tube wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112175777A true CN112175777A (en) | 2021-01-05 |
Family
ID=73956680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010996367.9A Pending CN112175777A (en) | 2020-09-21 | 2020-09-21 | Method for brewing live bamboo in bamboo tube wine |
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| Country | Link |
|---|---|
| CN (1) | CN112175777A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087540A (en) * | 1993-11-10 | 1994-06-08 | 吉林省延边长白山参珠酒厂 | aloe wine and preparation method thereof |
| CN102250742A (en) * | 2011-06-28 | 2011-11-23 | 沈阳鸟王旅游发展有限公司 | Natural bamboo tube fruit health wine |
| 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 |
| CN103114019A (en) * | 2013-03-05 | 2013-05-22 | 唐江 | Production method of lemon fruit wine |
| CN105018315A (en) * | 2015-08-10 | 2015-11-04 | 陈怀章 | Production method for bamboo tube wine |
| CN111057634A (en) * | 2018-10-17 | 2020-04-24 | 湘潭博奥生态科技有限公司 | Loquat wine making process |
| CN111575134A (en) * | 2020-05-20 | 2020-08-25 | 江南大学 | Brewing process of flavored peach fruit wine |
-
2020
- 2020-09-21 CN CN202010996367.9A patent/CN112175777A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087540A (en) * | 1993-11-10 | 1994-06-08 | 吉林省延边长白山参珠酒厂 | aloe wine and preparation method thereof |
| CN102250742A (en) * | 2011-06-28 | 2011-11-23 | 沈阳鸟王旅游发展有限公司 | Natural bamboo tube fruit health wine |
| 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 |
| CN103114019A (en) * | 2013-03-05 | 2013-05-22 | 唐江 | Production method of lemon fruit wine |
| CN105018315A (en) * | 2015-08-10 | 2015-11-04 | 陈怀章 | Production method for bamboo tube wine |
| CN111057634A (en) * | 2018-10-17 | 2020-04-24 | 湘潭博奥生态科技有限公司 | Loquat wine making process |
| CN111575134A (en) * | 2020-05-20 | 2020-08-25 | 江南大学 | Brewing process of flavored peach fruit wine |
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