Preparation method of Bambusa multiplx liquor

A technology of zephyr and bamboo wine, applied in the preparation of alcoholic beverages, etc., 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: 2016-02-03
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 all use the nutrients and water of bamboo as raw materials, and use the bamboo cavity as the natural bamboo wine produced by natural fermentation in the fermentation tank and wine storage cellar, but the bamboo wine is extracted from

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Crush fresh zephyr bamboo stalks into 5-10mm granules, mix with sorghum for solid-state fermentation to obtain light-flavored zephyr bamboo wine (base wine) as raw material for growing wine;

[0021] 2. In dry and sunny areas, westerly bamboos with a diameter of 3 cm are used as wine growing materials;

[0022] 3. Inject the West Wind Bamboo wine into the 3 nodes of the middle section of the growing West Wind Bamboo, and inject two-thirds of the appropriate volume to grow for 20 days;

[0023] 4. After 20 days, take off the whole wine-bearing bamboo joints and open up the bamboo partitions, take out the wine and filter it to make Xifeng Zhuzhu wine;

[0024] 5. Distill the Westwind bamboo that has been grown for wine, distiller's grains, and grains to obtain the Westwind bamboo brewing liquid;

[0025] 6. Merging and blending the distilled Westwind bamboo brewing liquid and the grown bamboo wine to obtain a Westwind bamboo wine.

Embodiment 2

[0027] 1. Crush fresh Xifeng bamboo stalks into 7mm particles, mix with sorghum for solid-state fermentation to obtain Maotai-flavored Xifeng bamboo wine (base wine) as raw material for growing wine;

[0028] 2. In dry and sunny areas, westerly bamboos with a diameter of 3 cm are used as wine growing materials;

[0029] 3. Inject the West Wind Bamboo Wine into the 4 nodes of the middle section of the growing West Wind Bamboo, and inject two-thirds of the appropriate volume to grow for 25 days;

[0030] 4. After 25 days, remove the whole wine-bearing bamboo joints and open up the bamboo partitions to filter the wine to obtain Xifeng Zhuzhu wine;

[0031] 5. Distill the Westwind bamboo that has been grown for wine, distiller's grains, and grains to obtain the Westwind bamboo brewing liquid;

[0032] 6. Merging and blending the distilled Westwind bamboo brewing liquid and the grown bamboo wine to obtain a Westwind bamboo wine.

Embodiment 3

[0034] 1. Crush the fresh zephyr bamboo stalks into 8mm particles, mix it with grain (sorghum, rice, glutinous rice, corn and wheat) sorghum for solid-state fermentation to obtain Luzhou-flavor zephyr bamboo wine (base wine) as the raw material for growing wine;

[0035] 2. In dry and sunny areas, westerly bamboos with a diameter of 3 cm are used as wine growing materials;

[0036] 3. Inject the West Wind Bamboo Wine into the 4 nodes of the middle section of the growing West Wind Bamboo, and inject two-thirds of the appropriate volume 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 Xifeng Zhuzhu wine;

[0038] 5. Distill the Westwind bamboo that has been grown for wine, distiller's grains, and grains to obtain the Westwind bamboo brewing liquid;

[0039] 6. Merging and blending the distilled Westwind bamboo brewing liquid and the grown bamboo wine to obtain a We...

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Abstract

The invention relates to a preparation method of a Bambusa multiplx liquor. The method comprises the following steps: 1, selecting fresh Bambusa multiplx, crushing to form particles, mixing the particles with grains, carrying out solid fermentation, and distilling to prepare a Bambusa multiplx base liquor; 2, filling the joints of the growing Bambusa multiplx with the Bambusa multiplx base liquor, allowing the Bambusa multiplx to grow for 20-30d, and taking out the obtained liquor; 3, crushing the liquor removed Bambusa multiplx, mixing the crushed Bambusa multiplx with vinasse and grains, and distilling to obtain a Bambusa multiplx brewed liquid; and 4, mixing the Bambusa multiplx brewed liquid with the grown Bambusa multiplx liquor, and blending to prepare the Bambusa multiplx liquor. The Bambusa multiplx liquor has the advantages of no addition of additives, no degree reduction using unboiled water, pale green color of the liquor body, rich Bambusa multiplx fragrance, and mellow, sweet, smooth and salubrious mouthfeel, is rich in amino acids, flavones, vitamins and trace elements, and is a special novel ecologic product.

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