CN1385512A - Method for quick producing zhuchun wine - Google Patents

Abstract

The production method of Zhuchun wine includes the following steps: pulverizing cleaned bamboo pole, joint, leaf and root, placing them in a container, injecting alcoholic beveratge, soaking for 1-24 hr., closed heating for 0.2-2 hr. at 60-90 deg.C, cooling, filtering to obtain filtrate and filter residue, taking out filter residue anjd pressing to obtain pressed juice, adding the pressed juice into the above-mentioned filtrate, adding flavouring agent so as to obtain the invneted Zhuchun wine containing several amino acisd. Said wine is brisk and paratable, and possesses a certain health-care action.

Description

The quick production method of zhuchun wine

The present invention relates to a kind of production of alcoholic drinks method, particularly relate to a kind of quick production method of zhuchun wine.

Steep the method for various medicinal liquor of medication preparation and tonic wine since ancient times with regard to useful steeping in wine.Make it contain composition to the human body beneficial.Paid close attention to the composition that from bamboo, extracts the human body beneficial in recent years.Have plenty of wine is packed in the ring, deposit after for some time with the amino acid in the extraction bamboo; Or with wine pack into deposit for some time in the ring after, again ring is steamed the back baking with high temperature, extracting amino acid, or be main brewing materials with bamboo, make after brewageing jointly with jowar and paddy.Chinese patent CN1122231 discloses a kind of preparation method of bamboo juice, and it is to be raw material with the bamboo wood, through the washing decontamination, is broken into bamboo chip, is extraction liquid with pure water or alcohol, and employing makes bamboo juice through further brewageing after circulating step by step and repeatedly extracting again.This method production cycle is long, and bamboo utilization is incomplete, and amino acid does not utilize fully.

The object of the present invention is to provide a kind of with short production cyclely, technology is simple, and cost is low, the quick production method of the zhuchun wine that utilization rate of bamboo is high.

The quick production method of zhuchun wine of the present invention is to get branch, joint, leaf, the root of bamboo and clean, pulverizing, control crushed material≤2 * 2cm ², put into container, inject alcopop, can be various drinks, as liquor, yellow rice wine, rice wine or fruit wine etc., the number of degrees of wine are generally 60 ° of 15 ° of ∽, soak 1 ∽ 24 hours, and the clear beverage of wine is fully entered in the crushed material.The add-on of the clear beverage of wine is advisable to flood crushed material, and its weight ratio of may command is a crushed material: alcoholic beverage=1: 2 ∽ 4, and dipping time is long more, amino acid leaching amount is high more, and dipping time is relevant with temperature, and room temperature is low more, dipping time increases, and room temperature is high more, and dipping time shortens.The bamboo crushed material after flooding under 90 ℃ of temperature of 60 ∽ airtight heating 0.2 ∽ 2 hours, the purpose of airtight heating is to reduce the volatilization of alcohol, accelerates amino acid whose leaching velocity simultaneously.Cooling is then filtered, and gets filtrate and filter residue, takes out filter residue, will squeeze the juice after squeezing and incorporate in the filtrate.Add the seasonings seasoning at last in filtrate, seasonings is a seasonings commonly used in the wine-making industry, can be the ester class, as ethyl acetate, ethyl hexanoate etc.; Organic acid is as acetate etc.; Aldehydes is as valeral, furfural etc.; And alcohols, as isopropylcarbinol, glycerol, bata-phenethyl alcohol etc., carry out according to a conventional method getting zhuchun wine after the seasoning.

The advantage of the quick production method of zhuchun wine of the present invention is not need repeatedly to extract, and is with short production cycle, and bamboo can all use, the effective rate of utilization height, and production cost is low, and the gained zhuchun wine is pleasant to the palate, and contains multiple amino acids.Has certain function of health care.

Describe the embodiment of the invention below in detail.

Embodiment 1: get 10 kilograms of branch, joint, leaf, the roots of bamboo, clean, it is ground into≤2 * 2cm with pulverizer ²Crushed material, put into autoclave, add 20 kilograms of 50 ° of liquor, dipping is 1 hour under 11 ℃ of room temperatures, under 80 ℃ of temperature, heated 0.5 hour again, filter, get filtrate and filter residue, squeeze filter residue with crusher, must squeeze the juice, to squeeze the juice and incorporate filtrate into, and connect ordinary method and add ethyl acetate, ethyl lactate, bata-phenethyl alcohol and furfural seasoning, get 47 ° of zhuchun wines.Amino acid analysis is as shown in table 1.

Embodiment 2: get 20 kilograms of branch, joint, leaf, the roots of bamboo, clean, it is ground into≤2 * 2cm with pulverizer ²Crushed material, put into autoclave, add 60 kilograms of 32 ° of liquor, dipping is 8 hours under 15 ℃ of room temperatures, under 90 ℃ of temperature, heated 1 hour again, filter, get filtrate and filter residue, squeeze filter residue with crusher, must squeeze the juice, to squeeze the juice and incorporate filtrate into, add ethyl acetate, ethyl lactate, bata-phenethyl alcohol and furfural seasoning according to a conventional method, get 28 ° of zhuchun wines.Amino acid analysis is as shown in table 2.

Table 1: amino acid analysis result

The amino acid title	Content (mg/100ml)	The amino acid title	Content (mg/ml)
				Aspartic acid	????9.82	Tyrosine	????0.24
L-glutamic acid	????9.30	The knot propylhomoserin	????2.62
				Serine	????3.70	Methionine(Met)	????0.24
Glycine	????2.21	Gelucystine	Do not detect
				Histidine	????0.61	Isoleucine	????0.77
Arginine	????4.02	Leucine	????1.41
				Threonine	????1.76	Phenylalanine	????0.55
L-Ala	????3.22	Methionin	????1.80
				Proline(Pro)	????3.91

17 seed amino acid total amounts: 45.27 (the employing U.S. Pico-Tag of Waters company amino acid branch patented technology is entirely analysed)

Table 2: amino acid analysis result

The amino acid title	Content (mg/100ml)	The amino acid title	Content (mg/ml)
				Aspartic acid	??31.74	Tyrosine	??0.31
L-glutamic acid	??18.47	The knot propylhomoserin	??4.45
				Serine	??7.21	Methionine(Met)	??0.77
Glycine	??2.65	Gelucystine	Do not detect
				Histidine	??2.41	Isoleucine	??1.41
Arginine	??9.69	Leucine	??2.81
				Threonine	??4.49	Phenylalanine	??1.18
L-Ala	??8.45	Methionin	??2.76
				Proline(Pro)	??12.03

17 seed amino acid total amounts: 110.84 (the employing U.S. Pico-Tag of Waters company amino acid branch patented technology is entirely analysed)

Claims (3)

1, a kind of quick production method of zhuchun wine, the branch, joint, leaf, the root that it is characterized in that cleaning the back bamboo are pulverized, and put into container, inject alcopop, soaked 1 ∽ 24 hours, airtight heating 0.2 ∽ is 2 hours under 90 ℃ of temperature of 60 ∽, and cooling is filtered, get filtrate and filter residue, taking out will squeeze the juice after filter residue squeezes incorporates in the filtrate, adds the seasonings seasoning in filtrate, gets zhuchun wine.

2, the quick production method of zhuchun wine as claimed in claim 1, the alcohol number of degrees that it is characterized in that alcoholic drinks are 60 ° of 15 ° of ∽.

3, the quick production method of zhuchun wine as claimed in claim 1 is characterized in that seasonings is a seasonings commonly used in the wine-making industry.