A preparation method of bamboo wine

Abstract

The invention discloses a preparation process of bamboo wine, belonging to the preparation process of alcoholic beverage, which comprises brewing bamboo wine with bamboo water rich in fresh bamboo extract, soaking bamboo leaves and chrysanthemum in the bamboo wine to obtain bamboo-based wine, injecting bamboo-based wine into live bamboo to grow together with bamboo, and cutting off bamboo joints to obtain bamboo wine. The preparation process of the bamboo wine provided by the invention is simple, easy to operate and has less mechanical equipment and lower cost, which ensures that the nutrientcomponents in the bamboo can be fully integrated into the finished wine, has high fermentation efficiency, does not contain harmful substances in the finished wine, does not add chemical additives, issuitable for drinking in any season and is not easy to fire; The finished wine is golden yellow in color, moderate in degree, soft in taste, fresh in flavor, rich in natural bamboo fragrance and anti-oxidation. Anti-aging, improve immunity and other health effects; the used live bamboo will not die, and can be further used in the production of bamboo wine or making of bamboo products.

Description

technical field [0001] The invention belongs to the preparation technology of alcoholic drinks, in particular to a preparation technology of bamboo wine. Background technique [0002] With the enhancement of human health awareness, in addition to pursuing the flavor and taste of wine or drinking in social situations, modern people also have higher requirements for the quality and health benefits of wine. More consumers tend to buy natural brewed, Alcoholic beverages with a mellow taste, no stimulation, no chemical additives and certain health benefits. Bamboo wine has the unique fragrance of bamboo. During the brewing process, bamboo leaf flavonoids, polysaccharides, amino acid terpenes, alkaloids, phenolic acids and other ingredients in fresh bamboo will also increase the health benefits of bamboo wine, making bamboo wine more and more popular. Loved by many consumers. [0003] The production of bamboo wine in the prior art mainly contains the following several modes: one...

AI Technical Summary

Problems solved by technology

[0003] The production of bamboo wine in the prior art mainly contains the following several modes: one, directly fill the brewed liquor into the bamboo tube processed with fresh bamboo, and then directly seal and sell it, as the application number is the Chinese patent of 201710441451.2, but this This method can only be similar in shape. After the bamboo is cut down, it can no longer generate and accumulate nutrients.

At the same time, in order to prevent the wine in the bamboo tube from leaking during the production of bamboo tubes, some manufacturers often cover the inner wall of the bamboo tube with a film, so that the wine in the bamboo tube cannot interact with the bamboo tube, and at this time, the trace active ingredients in the fresh bamboo cannot be integrated into the wine; 2. After the bamboo is crushed, carry out solid-state fermentation together with the grain, such as the Chinese patents with application numbers 200510022206.5 and 201510830255.5. This method will reduce the amount of grain due to the need to add a large amount of fresh bamboo debris, resulting in a reduction in the amount of starch resulting in fermentation The efficiency is reduced, and the taste of the finished wine is not as good as that of pure grain brewing. It needs to be blended in the follow-up before it can be sold. At the same time, the fresh bamboo juice in the fresh bamboo can not be extracted well; Bamboo grows together with live bamboo, such as the Chinese patent application number 201510486786.7. If this method is to fully integrate the nutrients in live bamboo into liquor, it takes a long time to cultivate. The more nutrients in bamboo, but the long-term co-growth will not only affect the growth of live bamboo, but also make the white wine in fresh bamboo be diluted too much, affecting the alcohol content and taste of the finished product