Making method of tartary buckwheat bamboo leaf liquor

A production method and a technology for tartary buckwheat wine are applied in the field of production of tartary buckwheat bamboo leaf wine, which can solve problems such as no tartary buckwheat bamboo leaf wine, and achieve the effect of soft and fragrant taste.

Inactive Publication Date: 2016-10-05
赵明静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of wines, including liquor, beer, rice wine, wine, health wine, e...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Select high-quality tartary buckwheat and wash it clean, then put it in a pot, and cook for 6-7 hours to get cooked tartary buckwheat;

[0023] (2) Spread the steamed tartary buckwheat and make it cold cut;

[0024] (3) Add distiller's koji to the cooled tartary buckwheat, add distiller's koji according to the ratio of 200-250 grams of distiller's koji to 100 jin of dry tartary buckwheat, then stir evenly, put it into a container for fermentation, and the fermentation container can be a wine pool, a jar, or water Vats, etc.; ferment for more than 7 days to get distiller's grains;

[0025] (4) Distiller's grains are packed into steamer and distilled to obtain tartary buckwheat wine;

[0026] (5) Take fresh bamboo leaves and wash them, take tartary buckwheat wine and fresh bamboo leaves according to the ratio of adding 3 jin of fresh bamboo leaves to 100 jin of tartary buckwheat wine, soak the freshly washed bamboo leaves in tartary buckwheat wine for more than 2 mon...

Embodiment 2

[0028] (1) Select high-quality tartary buckwheat and wash it clean, then put it in a pot, and cook for 6-7 hours to get cooked tartary buckwheat;

[0029] (2) Spread the steamed tartary buckwheat and make it cold cut;

[0030] (3) Add distiller's koji to the cooled tartary buckwheat, add distiller's koji according to the ratio of 200-250 grams of distiller's koji to 100 jin of dry tartary buckwheat, then stir evenly, put it into a container for fermentation, and the fermentation container can be a wine pool, a jar, or water Vats, etc.; ferment for more than 7 days to get distiller's grains;

[0031] (4) Distiller's grains are packed into steamer and distilled to obtain tartary buckwheat wine;

[0032] (5) Take fresh bamboo leaves and wash them, take tartary buckwheat wine and fresh bamboo leaves according to the ratio of adding 4 jin of fresh bamboo leaves to 100 jin of tartary buckwheat wine, soak the freshly washed bamboo leaves in tartary buckwheat wine for more than 2 mon...

Embodiment 3

[0034] (1) Select high-quality tartary buckwheat and wash it clean, then put it in a pot, and cook for 6-7 hours to get cooked tartary buckwheat;

[0035] (2) Spread the steamed tartary buckwheat and make it cold cut;

[0036] (3) Add distiller's koji to the cooled tartary buckwheat, add distiller's koji according to the ratio of 200-250 grams of distiller's koji to 100 jin of dry tartary buckwheat, then stir evenly, put it into a container for fermentation, and the fermentation container can be a wine pool, a jar, or water Vats, etc.; ferment for more than 7 days to get distiller's grains;

[0037] (4) Distiller's grains are packed into steamer and distilled to obtain tartary buckwheat wine;

[0038] (5) Take fresh bamboo leaves and wash them, take tartary buckwheat wine and fresh bamboo leaves according to the ratio of adding 5 jin of fresh bamboo leaves to 100 jin of tartary buckwheat wine, soak the freshly washed bamboo leaves in tartary buckwheat wine for more than 2 mon...

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PUM

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Abstract

The invention relates to a making method of tartary buckwheat bamboo leaf liquor. Tartary buckwheat and fresh bamboo leaves are adopted as raw materials. The method is characterized by comprising the following steps that 1, tartary buckwheat is taken, washed thoroughly, and cooked; 2, the cooked tartary buckwheat is spread and cooled; 3, distiller's yeast is added into tartary buckwheat, stirring is performed to be uniform, the mixture is placed into a container for fermentation for 7 d or longer to obtain distillers' grains; 4, the distillers' grains are placed into a rice steamer and distilled to obtain tartary buckwheat liquor; 5, fresh bamboo leaves are taken to be cleaned and soaked into the tartary buckwheat liquor for 2 months or longer, and filtering is performed to the tartary buckwheat bamboo leaf liquor. The tartary buckwheat bamboo leaf liquor has the effects of clearing away heat and toxic materials, and lowering hyperglycemia, hypertension and hyperlipidemia, can strengthen the spleen and stomach, muscles and bones, has the certain effect on diuresis, is soft and fragrant in taste and is of a novel species with both the healthcare effect and the good taste.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for making tartary buckwheat bamboo leaf wine Background technique [0002] Existing liquor is of a great variety, and white wine, beer, rice wine, wine, health wine etc. are arranged, but the tartary buckwheat bamboo leaf wine that is brewed as raw material with tartary buckwheat and bamboo leaves is not seen as yet. Contents of the invention [0003] The present invention is aimed at the deficiencies in the prior art, and purpose is to provide a kind of preparation method of tartary buckwheat bamboo leaf wine, in order to solve the above technical problems, the present invention is realized by the following technical solutions: [0004] A preparation method of tartary buckwheat bamboo leaf wine, which uses tartary buckwheat and fresh bamboo leaves as raw materials, is characterized in that it comprises the following steps: [0005] (1) Take the tartary buckwheat, wash it ...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 赵明静
Owner 赵明静
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