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Preparation method of neosinocalamus affinis bamboo wine

A technology of bamboo wine and Cizhu, which is applied in the processing field of bamboo wine, can solve the problems of high cost, insufficient transformation and utilization of bamboo natural nutrients and water, difficulty in having pure bamboo natural taste, nutrition and health care functions, etc., and achieve good taste effect

Active Publication Date: 2016-01-27
四川活之酿酿酒公社有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common deficiency of these bamboo wine making methods is that they do not make full use of the effective substances in the bamboo, but the bamboo wine made by mixing certain ingredients of bamboo from the finished wine. Not only the cost is high, but also the natural nutrients and moisture of bamboo Without natural and reasonable full transformation and utilization, it is even more difficult to have the natural taste and unique nutritional and health care functions of pure bamboo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Fresh Cizhu stalks are crushed into 5mm particles, and mixed with sorghum for solid-state fermentation to obtain a fragrant Cizhu wine (base wine) as a raw material for planting wine;

[0021] 2. Choose Cizhu with a diameter of 6 cm as the wine planting material in the dry and sunny area;

[0022] 3. Inject Cizhu wine into the 2 bamboo joints of the growing Cizhu middle section, and inject two-thirds of its capacity to grow for 20 days;

[0023] 4. After 20 days, take off the whole bamboo joint with wine and open up the bamboo partition, take out the wine and filter it to make Cizhu bamboo wine;

[0024] 5. Mix the Cizhu that has grown wine with distiller's grains and grains for distillation to obtain the brewing liquid of Cizhu;

[0025] 6. Combining and blending the distilled Cizhu bamboo brewing liquid with the grown bamboo wine to prepare a kind of Cizhu bamboo wine.

Embodiment 2

[0027] 1. Fresh Cizhu stalks are crushed into 7mm particles, mixed with sorghum for solid-state fermentation to obtain Maotai-flavored Cizhu wine (base wine) as the raw material for growing wine;

[0028] 2. Choose Cizhu with a diameter of 6 cm as the wine planting material in the dry and sunny area;

[0029] 3. Inject Cizhu wine into the 4 bamboo joints of the growing Cizhu middle section, and inject two-thirds of its capacity to grow for 25 days;

[0030] 4. After 25 days, take off the whole bamboo joint with wine and get through the bamboo partition, take out the wine and filter it to make Cizhu bamboo wine;

[0031] 5. Mix the Cizhu that has grown wine with distiller's grains and grains for distillation to obtain the brewing liquid of Cizhu;

[0032] 6. Combining and blending the distilled Cizhu bamboo brewing liquid with the grown bamboo wine to prepare a kind of Cizhu bamboo wine.

Embodiment 3

[0034] 1. Fresh Cizhu stalks are crushed into 10mm particles, mixed with grain (sorghum, rice, glutinous rice, corn and wheat) sorghum for solid-state fermentation to obtain Luzhou-flavored Cizhu wine (base wine) as the raw material for growing wine;

[0035] 2. Choose Cizhu with a diameter of 6 cm as the wine planting material in the dry and sunny area;

[0036] 3. Inject Cizhu wine into the 5 bamboo joints of the growing Cizhu middle section, and inject two-thirds of its capacity to grow for 30 days;

[0037] 4. After 30 days, take off the whole bamboo joint with wine and open up the bamboo partition, take out the wine and filter it to make Cizhu bamboo wine;

[0038] 5. Mix the Cizhu that has grown wine with distiller's grains and grains for distillation to obtain the brewing liquid of Cizhu;

[0039] 6. Combining and blending the distilled Cizhu bamboo brewing liquid with the grown bamboo wine to prepare a kind of Cizhu bamboo wine.

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PUM

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Abstract

The invention relates to a preparation method of a neosinocalamus affinis bamboo wine. The preparation method comprises the following steps: (1) selecting fresh neosinocalamus affinis, crushing into particles, mixing with grains, performing solid-state fermentation, and distilling to prepare a neosinocalamus affinis wine as base liquor; (2) filling the neosinocalamus affinis wine into bamboo joints of growing neosinocalamus affinis for growing for 20-30 days; (3) taking out the wine, then crushing the neosinocalamus affinis in which the wine grows, mixing with a grain stillage and grains, and distilling to obtain neosinocalamus affinis bamboo brewed liquid; and (4) combining the neosinocalamus affinis bamboo brewed liquid with grown bamboo wine, and blending to prepare the neosinocalamus affinis bamboo wine. The neosinocalamus affinis bamboo wine disclosed by the invention does not need any additive and does not need raw water for alcohol content drop, the wine body is faint yellow, is thick in bamboo fragrance of neosinocalamus affinis, is soft in mouthfeel, is alcohol sweet and refreshing, and is rich in microelements including amino acids, flavones, vitamins and the like.

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 of China requires to return to nature, so it is necessary to develop a kind of bamboo wine with bamboo as the main raw material. [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, ...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02C12G3/12C12H6/02
Inventor 朱天虎
Owner 四川活之酿酿酒公社有限公司
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