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Phyllostachys praecox wine and preparation method thereof

A technology of bamboo wine and thunder bamboo, applied in the preparation of alcoholic beverages, etc., to achieve the effects of promoting industrial structure, low cost of preparation process, and low cost of raw materials

Inactive Publication Date: 2013-04-03
DUJIANGYAN KAIDA GREEN DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Leizhu wine is rich in nutrition, is a good health wine, sweet and sour, mellow taste, lingering aftertaste, but at present there is no more complete Leizhu wine and its preparation method proposed by any unit, so this kind of wine should be Research on wine and wine preparation methods to provide strong support for the continuation of the industrial chain

Method used

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Embodiment Construction

[0027] According to one embodiment of the present invention, the bamboo shoots of broad-leaf thunder bamboo are removed, and the bamboo shoots after shelling are cleaned. Because the bamboo shell is black, it must be thoroughly removed and washed to ensure the inherent color of the wine. Thunder bamboo shoots are squeezed by artificial grinding to keep their original ecological taste to the greatest extent to obtain thunder bamboo shoot juice. The squeezed thunder bamboo shoot juice is filtered with 10 mesh twill cloth, and 2 parts (parts by mass) of the filtered thunder bamboo shoot juice are number) mixed with 4 parts of pure grain liquor (parts by mass), poured into a sealed container, and allowed to stand at room temperature for 3 days, and the golden yellow liquid in the upper layer was taken as Leizhu wine. The above-mentioned thunder bamboo wine was tested, and its alcohol content was measured to be 31 degrees. Every liter of thunder bamboo wine contained 4.1 grams of am...

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Abstract

The invention discloses phyllostachys praecox wine and a preparation method thereof. The alcohol number of degree of the phyllostachys praecox wine is 31-32 degrees; each liter phyllostachys praecox wine contains 4.1-8.2 g of amino acid; 23-62 mg of vitamins, 0.4-0.85 g of coarse cellulose, 1.65-2.32 g of polysaccharide, 14-20 [mu]g of carotenoids and 2.26-4.82 g of soluble protein. The preparation method of the phyllostachys praecox wine comprises the steps of removing shells from the phyllostachys praecox, washing the phyllostachys praecox after shell removing clean, squeezing the cleaned phyllostachys praecox to obtain phyllostachys praecox juice, mixing the phyllostachys praecox juice with white wine, pouring the mixture into a sealed container, standing, and taking upper-layer golden yellow liquid as the phyllostachys praecox wine.

Description

technical field [0001] The embodiment of the present invention relates to a health care wine and a preparation method thereof, in particular to a thunder bamboo wine and a preparation method thereof. Background technique [0002] Phyllostachys praecox currently has more than 600,000 mu of cultivation area in the country. Its unique crude fiber, rich trace elements, multi-vitamins and amino acids, and non-polluting growth environment have made it considered the best green food. At present, In Japan, Canada, South Korea and other places, it has been considered by many people as one of the vegetables that must be eaten every day. It is a common vegetable mainly produced in southern my country. Traditional Chinese medicine believes that bamboo shoots are sweet and cold in nature; they enter the stomach and large intestine meridians. It has the functions of clearing away heat and reducing phlegm, diuresis and swelling, moistening the intestines and laxative, and there are many ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 庞迎春
Owner DUJIANGYAN KAIDA GREEN DEV
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