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Qinglu Natural Ecological Bamboo Wine and Its Brewing Technology

An ecological and natural technology, applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc., can solve problems such as rot and death of tender bamboo shoots, and achieve good health effects and high physiological activity effects

Inactive Publication Date: 2016-02-10
释如善
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But we know that during the process from tender shoots to bamboo shoots, they will absorb a large amount of nutrients from the soil, and their own tissues are constantly changing. The ingredients are higher and the health care effect is better, but because the wine contains alcohol and other irritating substances, when the wine is injected into the young bamboo shoots, it is easy to cause the death and rot of the young shoots, which is also a very difficult technical problem to solve in reality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] During the Ching Ming Festival, first mix 83.7kg of dew wine, 1.8kg of Ganoderma lucidum, 2.5kg of Polygonum multiflorum, 1.7kg of ginseng, 4.4kg of Cistanche cistanche, 1.8kg of Acanthopanax seeds, 0.8kg of velvet antler, and 0.6kg of Gastrodia elata. And the sealwort of 2.7kg is configured into medicinal wine. In this embodiment, the Ching Ming Festival refers to 10 days before and after the Ching Ming Festival. Then, inject the medicinal wine prepared above into the cavity of the tender bamboo shoots growing at an altitude of 1400 meters at Zishi or Kushi. During the process of the tender shoots growing into bamboo, the medicinal wine has been stored in the bamboo cavity for brewing until it is mature. After the bamboo is cut, the bamboo is cut and sawn at intervals, and the clear dew natural ecological bamboo wine is stored in the bamboo joints to form the clear dew natural ecological bamboo wine.

Embodiment 2

[0025] During the Qingming Festival, first mix 88kg of dew wine, 1.5kg of Ganoderma lucidum, 2kg of Polygonum multiflorum, 1kg of ginseng, 4kg of Cistanche cistanche, 1.2kg of Acanthopanax seeds, 0.3kg of antler, 0.1kg of Gastrodia elata and 1.9kg of Polygonatum is configured into medicinal wine. In this embodiment, the Ching Ming Festival refers to 10 days before and after the Ching Ming Festival. Then, inject the medicinal wine prepared above into the bamboo cavity of the young shoots growing at an altitude of 1500 meters at Zishi or Kushi. During the process of the tender shoots growing into bamboo, the medicinal wine has been stored in the bamboo cavity for brewing until it is mature. After the bamboo is cut, the bamboo is cut and sawn at intervals, and the clear dew natural ecological bamboo wine is stored in the bamboo joints to form the clear dew natural ecological bamboo wine.

Embodiment 3

[0027] During the Qingming Festival, first mix 82kg of dew wine, 1.45kg of Ganoderma lucidum, 2.9kg of Polygonum multiflorum, 2kg of ginseng, 4.75kg of Cistanche cistanche, 2.1kg of Acanthopanax seeds, 0.9kg of pilose antler, 0.8kg of Gastrodia elata and 3.1 The sealwort of kg is configured into medicinal wine. In this embodiment, the Ching Ming Festival refers to 10 days before and after the Ching Ming Festival. Then, inject the medicinal wine prepared above into the bamboo cavity of the young shoots growing at an altitude of 1500 meters at Zishi or Kushi. During the process of the tender shoots growing into bamboo, the medicinal wine has been stored in the bamboo cavity for brewing until it is mature. After the bamboo is cut, the bamboo is cut and sawn at intervals, and the clear dew natural ecological bamboo wine is stored in the bamboo joints to form the clear dew natural ecological bamboo wine.

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Abstract

The invention discloses juice liquor type natural ecological bamboo wine and a brewing process thereof. The juice liquor type natural ecological bamboo wine comprises the following ingredients in percentage by weight: 82 to 88% of alcoholic drink mixed with fruit juice, 1.45 to 1.93% of lucid ganoderma, 2 to 2.9% of polygonum multiflorum, 1 to 2% of ginseng, 4 to 4.8% of boschniakia rossica, 1.2 to 2.1% of acanthopanax seed, 0.3 to 0.9% of corn cervi pantotrichum, 0.1 to 0.8% of gastrodia elata, and 1.9 to 3.1% of sealwort. The brewing process comprises the following steps: pouring medicinal liquor prepared in Qingming Festival into a growing bamboo shoot cavity in a bamboo which grows at altitude exceeding 1,400 meters; keeping the medicinal liquor to be stored in the cavity for brewing while the bamboo shoot grows into a bamboo; cutting the bamboo and sawing off at every two joints after the bamboo shoot grows into the bamboo, thus obtaining the juice liquor type natural ecological bamboo wine in the bamboo joints. The juice liquor type natural ecological bamboo wine has a good healthcare function; and with the adoption of the brewing process, the bamboo shoots can grow healthily.

Description

technical field [0001] The invention relates to wine and its brewing process. Background technique [0002] Wine culture has been passed down for thousands of years, and there are different wine cultures in different regions. Wine culture refers to the general term of material culture and spiritual culture produced in the process of wine production, sales and consumption. Wine culture includes wine culture phenomena such as wine making method, tasting method, function and history. It has both the material characteristics of wine itself and the spiritual connotation formed by wine tasting. It is a specific cultural form formed in the process of wine making and drinking activities. The wine culture has a long history in China. Many literati and scholars have written works on tasting and appreciating fine wines, leaving stories about wine fighting, poetry writing, painting, health preservation, banquets, and farewell parties. As a special cultural carrier, wine occupies a uni...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04A61K36/8988A61P1/14A61K35/32
Inventor 释如善
Owner 释如善