WO2005026312A1

WO2005026312A1 - Living bamboo wine and method of preparation thereof

Info

Publication number: WO2005026312A1
Application number: PCT/CN2003/000778
Authority: WO
Inventors: Lusheng Zhai
Original assignee: Lusheng Zhai
Priority date: 2003-09-15
Filing date: 2003-09-15
Publication date: 2005-03-24
Also published as: AU2003271013A1

Abstract

The invention relates to a living bamboo wine and a method of preparation thereof Specially, the method of the invention include the steps of: injecting the sterile water into, the upper node and/or the lower node of alcohol-containing nodes in a live bamboo, allowing the bamboo grows for a period of time, and then collecting the liquor from the alcohol-containing nodes. By this means, the invention method can control the escape of alcoholic ingredients from nodes, and thus can reduce the harm, maintain the bamboo and clean the harmful substance in the start materials. Thereof, the invention method can perfectly combine the production of wine and growth of bamboo. Further, due to advantages above, the wine prepared by the invention method can have the improved quality.

Description

Living bamboo wine and preparation method thereof

Technical field

The present invention relates to a live bamboo wine containing natural bamboo liquid and a preparation method thereof, and in particular, to an upper bamboo section with a wine bamboo section and a wine bamboo section with a bamboo plant infused with an alcoholic beverage and / Or, inject sterile water into the bamboo at the lower end, allow the bamboo to grow for a period of time, and then collect the liquor containing bamboo liquor from the bamboo-injected bamboo and its preparation method.

Background technique

According to medical records, the bamboo fluid (bamboo juice, bamboo leaching) in bamboo has clearing heat and relieving heat, relieving cough, reducing phlegm, relieving pain, promoting hydration and quenching thirst, purifying urine, hangover, prevent cancer, fight cancer, fight aging and treat bronchitis, Hypertension has auxiliary effects and activates human cells. It is reported that bamboo liquid contains more than ten kinds of amino acids such as aspartic acid, threonine, seric acid, glutamic acid, glycine, alanine, lysine and neuraminic acid which are good for human body and vitamins B2, carotenoids and other vitamins, and also include many minerals and trace elements such as potassium, sodium, calcium, copper, iron, zinc, manganese, iodine, silicon, selenium, phosphorus and other elements. Today, with more and more emphasis on nature and health, bamboo liquid has the health care, disease prevention, and treatment effects. It has attracted increasing attention and has been developing and using it to process beverages.

At present, many beverages containing bamboo liquid have been reported in the literature, including alcoholic beverages containing bamboo liquid.

Alcoholic beverages containing bamboo liquid (hereinafter referred to as bamboo) can be roughly divided into three types.

The first is the formulation method. That is, the bamboo liquid is obtained by collecting from the growing bamboo plants, and secondly, by extracting (soaking) each part of the bamboo after harvesting, and then combining it with wine (adding other chemical components at the same time) to make a combined configuration. The obtained "bamboo wine" is, for example, the bamboo wine disclosed in CN1124769A and CN1288053A. The shortcomings of the product obtained by this method are: artificially added substances, product characteristics are unclear, product system is indistinguishable, the product is unstable, susceptible to mutation, and harmful substances (methanol, fusel oil and other health indicators in the original wine) ) Cannot get decomposed.

The second is saccharification and fermentation. That is, after the tender bamboo is harvested, the wine is produced under the action of enzymes and yeasts through a certain process, and other chemicals such as spices, sugar, color and antiseptic are added.

This method (regardless of biochemical saccharification and chemical saccharification), besides being able to maximize the use of bamboo liquid, its disadvantages are also obvious. The first is that more substances are added and artificial. The second is that the tender bamboo is cut, and the material properties of the bamboo are not used (cannot be used) and the bamboo source is damaged (ecological imbalance). The third is that the wine body is not prominent and has no greenness.

The third is the growth method. Alcoholic beverages are poured into the growing bamboo plant, and the wine is collected after the bamboo has grown for a period of time.

This bamboo wine can improve the taste of the wine, reduce the content of harmful substances in the wine, and the alcohol content of alcoholic beverages. At the same time, it contains a variety of beneficial ingredients necessary for the human body due to the bamboo liquid component, such as disclosed in CN1143674A, CN1274746A, CN1332235A Bamboo wine.

However, the method for preparing bamboo wine disclosed in the prior art focuses on the production of bamboo wine, while ignoring bamboo conservation or even destroying bamboo. Therefore, in the process of producing bamboo wine, it causes damage to bamboo plants and even affects the growth of bamboo shoots, thus Disrupt the ecological balance of bamboo forests. In addition, the existing method for preparing bamboo sprinkles in a growth manner has the disadvantages of high alcohol content and component escape (volatilization, drag transfer, leakage) in the bamboo. In addition, because the bamboo plant is damaged, the wine body is Its growth is also affected by adverse factors.

In view of the shortcomings of the prior art, the present inventors conducted intensive and detailed research, and found that the method of preparing bamboo wine by growth method can be adopted by using bamboo plants infused with alcoholic beverages. The upper bamboo and / or lower bamboo of the wine bamboo festival are protected by injecting sterile water to control the escape of the alcohol content in the bamboo festival infused with alcoholic beverages, thereby reducing the damage to the bamboo plant. .

Summary of the invention

An object of the present invention is to provide a method for preparing bamboo wine by a growth method. The method is to inject an alcohol-containing beverage into a bamboo plant that is in a growing state in a natural environment, and adopt the bamboo plant having a wine bamboo festival. The upper and / or lower bamboos are injected with sterile water for protection, and the alcohol content in the bamboos infused with alcoholic beverages is controlled to escape outward to reduce the damage to the bamboos, so that the growth of the bamboos is normal. At the same time, purification and absorption of harmful substances in the original wine body.

In this way, the bamboo can be cured so that the roots and top of the bamboo are not affected by the infused alcoholic beverage. When the water seal is adopted, the roots, stems, and leaves of the bamboo plant, especially the stems and leaves of the bamboo plant are protected (that is, alcohol cannot harm these organs), so that the entire growth and metabolism of the bamboo plant is performed in a normal state. The lower end water seal can protect the roots of bamboo plants, especially for mother bamboo, which can ensure the growth of bamboo shoots. The upper water seal can protect the upper part of the bamboo plant from alcohol damage. Because the water-seal method can protect the bamboo plant in normal growth state, after the wine body grows for a period of time, the growth and metabolism of the bamboo can improve the taste of the wine, reduce the content of harmful substances in the wine, and reduce the alcohol content of alcoholic drinks At the same time increase the beneficial ingredients in the wine.

Because the method of the present invention has the advantages described, compared with the method of preparing bamboo wine in the prior art, the method of the present invention can shorten the period of the dynamic storage process and / or increase the wine body in the same production cycle. Content of beneficial ingredients and reduce the amount of harmful ingredients.

Another object of the present invention is to provide a bamboo wine prepared by the method. The bamboo wine produced by the method of the present invention contains bamboo because the bamboo grows in the soil of the natural environment without pollution. Fine drinks also grow and store naturally in the natural living bamboo in the wild. On the one hand, bamboo liquid (including bamboo leaches and bamboo juice) penetrates into the wine body and absorbs various trace elements contained in the bamboo body, which are beneficial to human health. Nutrient components such as amino acids and vitamins make the wine body more perfect; on the other hand, the wine body is organically combined with natural bamboo liquid to reduce the alcohol content, and the harmful components in the original wine body are purified and absorbed by living bamboo, making the wine body more pure. .

Specifically, the present invention provides a method for preparing bamboo wine by injecting an alcohol-containing beverage into growing bamboo knots, which includes the following steps: an upper-end bamboo knot having wine bamboo knots and And / or sterile water is injected into the lower slats (hereinafter referred to as a water-sealing step).

In the present context, the upper and / or lower bamboo knots with wine bamboo knots are the bamboo knots immediately adjacent to the wine bamboo knots.

When the method of the present invention is implemented, alcohol-containing beverages are poured into living bamboo through openings in the upper part of the bamboo, and at the same time, the upper and / or lower bamboo knots of the wine bamboo with the alcohol-infused bamboo plant are injected into Bacteria water. Before or after the alcohol-containing beverage is injected into the growing bamboo stalks, the steps of filling the alcohol-containing beverage and the sterile water may be performed sequentially. The sequence does not matter, and the sales and effects of the present invention are not affected.

The method of the present invention may be performed in a mode of saving irrigation disclosed in the prior art. That is, an injection hole is opened at the upper end of each bamboo section, and then a certain volume of alcohol-containing beverage is injected into the bamboo section.

In the preferred method of the present invention, through-irrigation is adopted, that is, the joints in the middle part of the bamboo plant to be perfused are continuously opened from the top section to the next section, and the section is opened continuously for 2-10 sections, preferably 6-10 sections. Perform perfusion. This method can greatly save labor, and has the advantages of less damage to bamboo, faster growth cycle, higher yield and good ingested ingredients.

The amount of alcoholic beverages poured into the bamboo joints, whether by means of irrigation or through irrigation (Hereinafter referred to as the amount of wine infusion) will affect the quality of the wine body. If the amount of perfusion is too large, there may be several adverse results. For example, when the perfusion amount exceeds the bearing capacity of the bamboo plant, the bamboo plant will die quickly, or the obtained wine body composition is poor or the product design is not reached. In addition, it may cause the wine body to overfill and overflow the injection hole. However, the infusion is too small, which obviously has the disadvantage of causing waste of labor, bamboo resources and bamboo wine quality.

For the present invention, no matter whether the method of saving irrigation or through irrigation is adopted, it is necessary to select an appropriate wine infusion amount according to the volume of the bamboo knot. The amount of wine infused generally does not exceed 80% of the bamboo volume, preferably 40-80% of the bamboo volume, and more preferably 50-70%. That is to say, in the case of irrigation, the perfusion volume accounts for 40-80%, preferably 50-70% of the volume of the bamboo sticks filled with alcoholic beverages; in the case of through irrigation, the alcohol perfusion volume accounts for from the inside The total volume of the opened bamboo joints is 40-80%, preferably 50-70%. Therefore, when the method of the present invention is implemented, bamboos with relatively uniform bamboo diameter and knot length can be selected.

In the water sealing step, the amount of water poured into the bamboo joints (hereinafter referred to as water perfusion amount) is generally within the range of 10-80% of the bamboo volume. Water-sealed bamboo festival generally adopts irrigation mode.

In general, for the convenience of operation, a fixed infusion amount can be used for both the wine infusion amount and the water infusion amount, as long as the infusion amount falls within the range described above.

After the alcoholic beverage and sterile water are infused, the injection hole is closed with a non-toxic material, and the bamboo injected with the sprinkling drink is allowed to grow for a period of time, and the bamboo wine is collected as required.

For the present invention, the size and shape of the injection hole are not critical, as long as the size and shape of the opening are favorable for operation and do not affect the normal growth of the bamboo. In general, considering the protection of bamboo plants, the openings should be kept as small as possible.

When implementing the method of the present invention, according to the different needs of the bamboo wine to be formulated, alcoholic beverages in bamboo The dynamic storage time in bamboo shoots is generally 3-30 days, preferably 3-15 days.

In this article, the term "alcoholic beverage" refers to a drinking product that meets drinking standards with a certain alcohol content, and mainly refers to various alcohols, such as distilled wine, brewed wine or formulated wine, preferably distilled wine, more preferably Liquor is most preferably a liquor that meets China's national standards above the first level, such as first and superior liquors. The bamboo wine prepared by the method of the present invention has pure taste, harmony, sweetness and fragrance. After colorless and transparent white wine was stored in growing bamboo, the color became slightly yellow or green.

The “distilled wine” mentioned herein refers to a liquid obtained by fermentation and distillation using sugar or starch-containing raw materials, and then aging and preparing alcohol-containing beverages.

The term "brewed sprinkles" as used herein refers to alcohol-containing drinking products made by brewing beer, rice wine, sake, and wine.

The term “prepared sprinkles” as used herein refers to alcoholic beverages, such as liqueurs, liqueurs, and tonics, which are based on distilled spirits and are supplemented with various flavors and tastes.

The "baijiu" referred to herein refers to distilled liquor using kojis, jelly, etc. as saccharifying fermentation agents, using grains and substitute raw materials, and cooking, saccharifying fermentation, distillation, storage, and blending.

The "quality sprinkles" mentioned in this article refer to wines of the first class or higher as stipulated by the national standards for alcoholic beverages.

The "sterile water" described herein may be various types of water, such as tap water, distilled water, and / or purified water, as long as it is guaranteed to be sterile.

The "bamboo" described herein can be various bamboos, such as bamboo, green bamboo, asparagus, sesame bamboo, bitter bamboo, citron, bamboo, flower bamboo, Fargesia and anemone, etc., preferably bamboo, bitter bamboo, and citron . The bamboo species can be selected according to the types of bamboo in different regions where the present invention is implemented. In addition, the bamboo juice composition of different types of bamboo is different, so different types of bamboo can be used to prepare bamboo wine, and then These bamboo wines are mixed in a certain ratio to form a mixed-type bamboo wine. That is, the wine is a mixed wine that can be collected from at least two different bamboos.

Generally speaking, the bamboo grows for 45 days after the bamboo shoots emerge, and the bamboo needs to be harvested to a certain time (usually 4 to 5 years) to maintain the dynamic and ecological balance of the bamboo forest. When the method described in the present invention is used to prepare bamboo wine from growing bamboo, if the bamboo age is too young, the infusion of alcoholic beverages has a greater impact on bamboo growth; while the bamboo age is too large, there are two disadvantageous factors. One is Less bamboo fluid secretion. Second, it is not conducive to the timely use of bamboo. In addition, the bamboo juice components and fluids secreted by different bamboo age bamboos are different. Therefore, you can choose bamboo dipper according to your needs. Generally speaking, the bamboo age of the growing bamboo used for injecting alcoholic beverages when implementing the method of the present invention is generally 1 to 5 years, preferably 2 to 5 years. Since the method for preparing bamboo wine of the present invention has almost no effect on the growth of bamboo by instilling alcoholic beverages, the growing bamboo can be used repeatedly, and after being used to prepare bamboo wine, the bamboo can still grow normally and be used as bamboo .

Bamboo juice secretion is a dynamic behavior. Generally, the bamboo juice that is relatively tender in the active stage of the growing season has more bamboo juice; the bamboo juice that is in a more abundant water source area also has more bamboo juice; the bamboo in the rainy season growth stage also has more bamboo juice. Therefore, even the bamboo wine collected from the bamboo growing in the same bamboo forest may have significant differences in the composition of the wine body. In order to ensure the uniform quality of bamboo wine produced industrially, in the production process of bamboo wine, it is necessary to ensure as far as possible the content of the wine body that can be collected from the bamboo body when the alcoholic beverage is grown and stored in the bamboo. Roughly the same. There are many ways to achieve this goal. For example, the time of collecting bamboo wine can be determined according to the alcohol content and the required nutrient content of the wine body in the bamboo festival, and the required wine body. The body was collected in batches and in stages. It is also beneficial to protect bamboo by infusion of bamboo wine in the right season. According to the growth law of bamboo, generally choose bamboo The stage of active daughter growth is, for example, between spring and autumn.

The bamboo wine prepared by the growth method cleverly utilizes the characteristics of bamboo. During the growth of bamboo, alcoholic beverages are dynamically associated and stored in the growing bamboo, so that the ingredients in the wine tend to be coordinated and the bamboo can Filter the harmful ingredients in wine such as methanol or fusel oil, and alcoholic beverages can extract and dissolve the beneficial ingredients in bamboo from bamboo; the infiltration of natural moisture contained in bamboo increases the amount of alcoholic beverages, It also reduces the alcohol content of alcoholic beverages. The obtained low-alcohol liquor is not obtained by blending high-grade white wine with water, but is obtained by storing in bamboo grown in the natural state and fully absorbing bamboo liquor to gradually reduce the alcohol. Because the bamboo wine prepared in this way has a brand-new taste and rich beneficial ingredients, it will be increasingly loved and respected by people.

The method of the present invention adopts a protection mode in which the upper and lower ends of the bamboo plant with the wine bamboo joint and the I or lower bamboo plant are injected with sterile water to control the alcohol content in the bamboo plant infused with alcoholic beverages to escape outward, thereby reducing the impact on the bamboo plant. The damage caused can achieve the effect of curing bamboo plants, and at the same time, the effect of bamboo purification and absorption of harmful substances in the original wine body. Therefore, the method of the present invention can more perfectly take into account the production of bamboo wine and bamboo growth, fully realize the benefits of both, and make production Can be perfectly combined with environmental protection. In addition, due to the foregoing advantages brought by the method of the present invention, the quality of the bamboo wine prepared by the method of the present invention is better.

The invention is further illustrated by the following non-limiting examples.

detailed description

Example 1 Preparation method of live bamboo wine

Select bamboos with moderate bamboo length, moderate node length, and 3-5 years old bamboo shoots with good growth conditions. Select a bamboo node in the middle and lower part of the bamboo plant, and open a hole at the upper end of the bamboo node. The interior of the house opens from 4 to 8 knots. In addition, a hole is opened at the upper end and / or the lower end of these slugs opened. Inject a certain amount of base wine into these open bamboos, after that A certain amount of sterile water is poured into the upper and / or lower slats with wine sludges. Close the holes with sterilized materials such as sterile bamboo or wooden plugs. Let the bamboo continue to grow for 3-15 days. During this period, periodically measure the alcohol content of the dynamically growing wine body in the bamboo. When the alcohol content reaches the set standard, collect the wine body in the bamboo knots, and record the wine body growing in the bamboo when collecting The number of days, the volume of the wine body was measured, and samples were taken for routine physical and chemical analysis to determine the composition of the wine body. The wine body without water seal was used as a control group. There were five replicates per treatment.

Example 2 Physical and Chemical Properties of Living Bamboo Liquor

Using the method described in Example 1, prior to growth, each bamboo shoot was injected with 4000ml, 60 ° (GB. 107811.1, first-grade) premium-strength liquor. The collected wines were analyzed for physical and chemical properties. The results are shown in Tables 1 and 2.

It can be seen from Table 1 that the lower alcohol content of the lower water seal test and the non-water seal test is because the alcohol has been volatilized to the top of the bamboo, resulting in a decrease in the alcohol content, which also causes the bamboo to gradually wither, which affects the bamboo's regeneration and utilization rate. Premature alcohol volatilization also affects the beneficial ingredients in association with Takeuchi.釆 Using the method of the present invention, especially the two-end water sealing method can reduce the content of harmful substances such as methanol and fusel oil. See Table 2 for changes in its properties.

It can be seen from Table 2 that compared with the control wine, the live bamboo wine prepared by the method of the present invention has a significantly increased amino acid composition, while harmful components such as methanol and fusel oil are significantly reduced.

Example 3 Sensory evaluation of live bamboo wine

Using the method described in Example 1, before growing, each bamboo shoot was injected with 4000ml, 60 ° -grade liquor. Sensory evaluation was performed on the collected wine, and the results are shown in Table 3.

It can be seen from Table 3 that the method of the present invention, especially the water-sealing method at both ends, has the characteristics of good mouthfeel, reasonable physical and chemical indicators, rich wine body system, and full and delicate mouthfeel. Although the present invention is described in detail with reference to specific embodiments, it should be understood that those skilled in the art can make various changes or modifications, as long as they do not depart from the spirit of the present invention, all fall within the scope of the present invention.

Table 1 Analysis of physical and chemical properties of live bamboo wine

Note: The alcohol content in the table is the actual alcohol content that was taken out at the same time after 10 days of 60 ° white liquor injection and growth.

Analysis of physical and chemical properties of live bamboo wine

Valine 2.32 2.18 1.89 2.68 Methionine 1.26 1.59 1.97 2.14 Isoleucine 1.33 1.4 1.24 1.34 Leucine 1.95 1.87 1.46 1.53 Tyrosine 0.42 0.37 0.33 0.29 Phenylalanine 1.53 1.47 0.99 0.89 Lysine 1.35 1.3 1.05 0.9 Group Amino acid 0.35 0.33 0.21 0.16 Arginine 2.12 1.77 1.01 0.69 Proline 5.57 4.14 2.44 2.07 Total 56.46 54.36 36.62 31.72 Harmful methanol 0.004 0.005 0.0063 0.007 Substance fusel oil 0.014 0.016 0.022 0.025

Sensory evaluation results of live bamboo wine

In bamboo

Alcoholic body volume Sensory evaluation results

Storage time

(Degrees) (ml)

(Tian) Xi Bu concept taste yellow green, clear bamboo fragrance elegant, water seal on the top 29. 10 4400

Pure and harmonious light yellow, light bamboo fragrance, sweet and mellow. 10 4650

Degree of loss of light Under-coordinated yellow-green, clear bamboo fragrance elegant, water sealed at both ends 32 ° 10 4500 alcohol, sweet, refreshing, clear light yellow, loss of bamboo fragrance, alcohol, unwatered

14 ° 10 4600 light sweet, slightly bitter, (control)

Astringent

Claims

Rights request

1. A method for preparing living bamboo wine by injecting an alcohol-containing beverage into growing bamboo knots, comprising the steps of: injecting an alcohol-containing beverage into a bamboo plant with an alcohol-containing bamboo upper and / or lower bamboo Section is filled with sterile water.

2. The method for preparing live bamboo wine according to claim 1, characterized in that the alcohol-containing beverage is poured into a bamboo joint for storage and growth by means of through irrigation.

3. The method for preparing live bamboo wine according to claim 2, characterized in that the number of bamboo nodes in the through irrigation method is 2-10 nodes, preferably 6-10 nodes.

4. The method for preparing live bamboo wine according to any one of claims 1 or 2 or 3, characterized in that the amount of infused wine accounts for 40-80% of the bamboo volume, preferably 50-70 ° /. .

5. The method for preparing live bamboo wine according to any one of claims 1 to 4, characterized in that the amount of water perfusion accounts for 10-80% of the volume of the bamboo joints.

6. The method for preparing live bamboo wine according to any one of claims 1 to 5, characterized in that after the alcohol-containing beverage is poured into the bamboo knot, the bamboo is allowed to continue growing for 3-30 days, preferably 3-15 days. .

7. The method for preparing living bamboo wine according to any one of claims 1 to 6, characterized in that the bamboo is selected from the group consisting of nan bamboo, green bamboo, gangue bamboo, hemp bamboo, bitter bamboo, cis bamboo, flower bamboo, Fargesia and Pteris.

8. The method for preparing live bamboo liquor according to any one of claims 1 to 7, characterized in that the alcoholic beverage is liquor, and most preferably is liquor that meets the national standard of China or higher.

9. The live bamboo wine prepared by the method for preparing live bamboo wine according to any one of claims 1 to 8.

10. The live bamboo wine according to claim 9, characterized in that it is a mixed wine collected from at least two different bamboos.