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Bamboo leaf liquor with efficacy of strengthening spleens, and preparation method of bamboo leaf liquor

A technology of bamboo leaves and benefiting the spleen, which is applied in the field of wine fermentation and can solve problems such as unused methods

Inactive Publication Date: 2015-08-26
张进
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The annual output of bamboo leaves is huge, but there is no particularly good use method at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Preparation of bamboo leaf liquid

[0039] Select freshly picked bamboo leaves, wither and knead to obtain pretreated bamboo leaves, add 10% bran yeast and 0.3% glucoamylase based on the total weight of pretreated bamboo leaves to the bamboo leaves, and mix well. Add natural spring water, the addition of natural spring water is 2 times of bamboo leaf weight after pretreatment, obtains bamboo leaf liquid;

[0040] (2) Preparation of Coix Seed Leaf Decoction

[0041] Select fresh, non-colored coix seed leaves, wash and add 2 times the weight of water to crush into a slurry, then decoct for about 15 minutes, filter out the residue leaves, and obtain coix seed leaf water decoction;

[0042] (3) Preparation of glutinous rice mash

[0043] Soak the glutinous rice in clear water until soaked thoroughly, then drain the water, steam in a steamer, add water to the steamed glutinous rice, and beat the steamed glutinous rice with a weight ratio of water to glutinous rice of 2...

Embodiment 2

[0049] (1) Preparation of bamboo leaf liquid

[0050]Select freshly picked light bamboo leaves, wither and knead to obtain pretreated bamboo leaves, add 10% bran yeast and 0.3% glucoamylase based on the total weight of pretreated bamboo leaves to the bamboo leaves, and mix well. Add natural spring water, the addition of natural spring water is 2 times of bamboo leaf weight after pretreatment, obtains bamboo leaf liquid;

[0051] (2) Preparation of Coix Seed Leaf Decoction

[0052] Select fresh, non-colored coix seed leaves, wash and add 2 times the weight of water to crush into a slurry, then decoct for about 15 minutes, filter out the residue leaves, and obtain coix seed leaf water decoction;

[0053] (3) Preparation of glutinous rice mash

[0054] Soak the glutinous rice in clear water until soaked thoroughly, then drain the water, steam in a steamer, add water to the steamed glutinous rice, and beat the steamed glutinous rice with a weight ratio of water to glutinous rice...

Embodiment 3

[0060] (1) Preparation of bamboo leaf liquid

[0061] Select freshly picked bamboo leaves, wither and twist to obtain pretreated bamboo leaves, add 8% bran and 0.2% glucoamylase based on the total weight of pretreated bamboo leaves to the bamboo leaves, and mix well. Add natural spring water, the addition of natural spring water is 1.5 times of bamboo leaf weight after pretreatment, obtains bamboo leaf liquid;

[0062] (2) Preparation of Coix Seed Leaf Decoction

[0063] Select fresh and non-spotting coix seed leaves, wash and add 1.5 times the weight of water to pulverize into a slurry, then decoct for about 20 minutes, filter out the residue leaves, and obtain coix seed leaf water decoction;

[0064] (3) Preparation of glutinous rice mash

[0065] Soak the glutinous rice in clear water until soaked thoroughly, then drain the water, steam in a steamer, add water to the steamed glutinous rice, and beat the steamed glutinous rice with a weight ratio of water to glutinous rice...

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Abstract

The invention relates to a liquor fermenting method, particularly to bamboo leaf liquor with the efficacy of strengthening spleens and a preparation method of the bamboo leaf liquor. The bamboo leaf liquor is prepared by mixing and fermenting bamboo leaf liquid, a coix seed leaf water decoction and fermented glutinous rice, wherein the mass ratio of the bamboo leaf liquid to the coix seed leaf water decoction to the fermented glutinous rice is 1:(0.3-0.5):(1.8-2.2); the liquor obtained after fermentation comprises cattail juice accounting for 20-25 wt% of liquor, wherein the cattail juice is obtained by smashing cattail with water, and the mass ratio of cattail to water is 1:(1.6-1.8); 10 wt% + / - 2 wt% of moldy bran, and 0.3 wt% + / - 0.1 wt% of saccharifying enzyme are added in bamboo leaves; the moldy bran, the saccharifying enzyme and the bamboo leaves are sufficiently mixed, and natural spring water is added in the mixture, wherein the adding amount of the natural spring water is 2-3 times of the weight of of the bamboo leaves, so that the bamboo leaf liquid is obtained; fresh coix seed leaves without color spots are adopted; after cleaned, the coix seed leaves are added in water and smashed; the coix seed leaf pulp is decocted for about 15 minutes; dregs are filtered out so as to obtain the coix seed leaf water decoction.

Description

technical field [0001] The invention relates to a wine fermentation method, in particular to a spleen-invigorating bamboo leaf wine and a preparation method thereof. Background technique [0002] Bamboo leaves are a traditional Chinese medicine for clearing away heat and detoxification. It has been approved by the Ministry of Health of the People's Republic of China as a "natural plant with dual purposes of medicine and food". It plays a certain role in the prevention and treatment of cardiovascular and cerebrovascular diseases, the "first killer" of human beings. . The annual output of bamboo leaves is huge, but there is no particularly good utilization method at present. Wine is fermented and brewed from grain. my country is the first country to make wine. It invented the wine-making technology as early as 2000 years ago, and has been continuously improved and perfected. Now it has developed to be able to produce various concentrations and aromas. type, various alcoholic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02
Inventor 张进
Owner 张进
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