A kind of preparation method of bamboo wine

Abstract

The invention relates to a preparation method of bamboo wine, comprising the following steps: (1) selecting fresh bamboo to be crushed into granules and mixing them with grain for solid-state fermentation and distillation to obtain bamboo wine as base wine; (2) pouring the bamboo wine into Take out the wine after growing in the growing bamboo joints for 15-60 days; (3) mix the grown bamboo with distiller's grains and grains for distillation to obtain bamboo brewing liquid; (4) mix the bamboo brewing liquid with the grown bamboo wine Combine and blend to make a kind of bamboo wine. The bamboo wine of the invention has the effects of clearing away heat and relieving summer heat, and has a pure, refreshing taste and a delicious fragrance.

Description

technical field [0001] The invention belongs to a processing method of bamboo wine. Background technique [0002] With the continuous improvement of people's living standards, great changes have taken place in the consumption structure of wine. Therefore, the demand for wine has changed from a simple taste type to a compound type of nutrition and medicine, which is mixed with food chemical additives. The food, request to return to nature. The cultivation of bamboo is very common. In addition to being used for viewing and making handicrafts, it is also used to make flavored food because of its unique fragrance. It is also used in traditional Chinese medicine. As we all know, fresh bamboo is rich in various amino acids, vitamins, trace elements and medicinal substances that are beneficial to human health. Fresh bamboo does not contain pesticide residues and is a pure natural green plant, so it is necessary to develop a bamboo-based The main raw material of bamboo wine. [0...

AI Technical Summary

Problems solved by technology

[0003] But the preparation method of existing bamboo wine, some is that alcoholic drink is poured in the bamboo cavity, draws some composition of bamboo and obtains bamboo wine in the aging process of bamboo cavity, as Chinese Patent Publication No. CN1143674A, CN1274746A, CN1332235A , CN1475555A and other disclosed bamboo wine preparation methods; some are artificially extracting bamboo liquid or obtaining bamboo liquid by soaking bamboo, and then mixing with wine to make bamboo wine, such as the disclosed methods of Chinese Patent Publication No. CN1124769A and CN1288053A; The method that bamboo is soaked in the wine is made bamboo wine, as the disclosed method of Chinese Patent Publication No. CN1490391A, the common deficiency of these bamboo wine making methods is to be the bamboo wine that some ingredients of bamboo are mixed by soaking finished wine, not only the cost high, and the natural nutrients and water of bamboo are not fully transformed and utilized, and it is even more difficult to have the natural taste and unique nutritional and health functions of pure bamboo.