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Bamboo tube wine and preparation method thereof

A kind of bamboo tube wine and bamboo tube technology, which is applied in the field of forest food production, can solve the problems affecting the quality of bamboo tube wine, and achieve the effects of preventing bacteria from entering the bamboo tube, improving resistance, and accelerating the aging process

Pending Publication Date: 2019-09-13
昭平县林业局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the bamboo tube wines that appear on the market are prepared by directly injecting alcoholic beverages into the bamboo tube, and then letting the bamboo grow for a period of time before collecting. The preparation time is relatively long, mostly about 8 months, and during the preparation process , miscellaneous bacteria can easily enter the bamboo tube, thus affecting the quality of the bamboo tube wine obtained in the later stage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of bamboo tube wine, comprising the steps of:

[0019] S1. Put the newly brewed puree wine of about 60 degrees in an ultra-high pressure homogenizer for instantaneous ultra-high pressure homogenization treatment, adjust the pressure to 100MPa, and cycle the treatment for 3 times. about 10°C;

[0020] S2. In the moso bamboo forest, look for healthy moso bamboos of 2-3 years old with a diameter of 7-10 cm, insert a vacuum high-pressure tube into the joints of the bamboo tubes, and inject the puree wine after the instantaneous ultra-high pressure homogenization treatment. The amount of puree wine injected into the bamboo tube is 50-70% of the volume of the bamboo tube. No puree wine can be injected into the upper and lower bamboo tubes of the puree wine, and each moso bamboo injected into the original wine must not exceed 3 bamboo tubes;

[0021] S3. Harvest the moso bamboo after 5 months of growth, saw off the upper and lower nodes, polish the cross...

Embodiment 2

[0024] A preparation method of bamboo tube wine, comprising the steps of:

[0025] S1. Put the newly brewed puree wine of about 60 degrees in an ultra-high pressure homogenizer for instantaneous ultra-high pressure homogenization treatment. The temperature is about 15°C;

[0026] S2. In the moso bamboo forest, look for healthy moso bamboos of 2-3 years old with a diameter of 7-10 cm, insert a vacuum high-pressure tube into the joints of the bamboo tubes, and inject the puree wine after the instantaneous ultra-high pressure homogenization treatment. The amount of puree wine injected into the bamboo tube is 70% of the volume of the bamboo tube. After the puree wine is injected, take out the vacuum high-pressure tube and smear a circle of amino-oligosaccharin solution on the joints of the bamboo tube. No puree wine can be injected into the upper and lower bamboo tubes of the wine bamboo tube, and each moso bamboo injected into the puree wine must not exceed 3 bamboo tubes;

[0...

Embodiment 3

[0030] A preparation method of bamboo tube wine, comprising the steps of:

[0031] S1. Put the newly brewed puree wine of about 60 degrees in an ultra-high pressure homogenizer for instantaneous ultra-high pressure homogenization treatment. The temperature is about 12°C;

[0032] S2. In the moso bamboo forest, look for healthy moso bamboos of 2-3 years old with a diameter of 7-10 cm, insert a vacuum high-pressure tube into the joints of the bamboo tubes, and inject the puree wine after the instantaneous ultra-high pressure homogenization treatment. The amount of puree wine injected into the bamboo tube is 60% of the volume of the bamboo tube. After the puree wine is injected, take out the vacuum high-pressure tube and smear a circle of amino-oligosaccharin solution on the joints of the bamboo tube. No puree wine can be injected into the upper and lower bamboo tubes of the wine bamboo tube, and each moso bamboo injected into the puree wine must not exceed 3 bamboo tubes;

[0...

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Abstract

The invention discloses a preparation method of bamboo tube wine. The preparation method includes the following steps: finding growing healthy mao bamboos with 2-3 ages and diameters of 7-10 cm in maobamboo forest; inserting vacuum high-pressure pipes in the joints of bamboo tubes; injecting nearly 60 degrees of original liquor after instantaneous ultra-high-pressure homogenization; harvesting after the mao bamboos grow 5-6 months with the original liquor; sawing upper and lower joints; polishing cross sections to smooth; performing disinfection and sterilization; performing sealing film to prevent volatilization; and performing packaging to store under low temperature. Through ultra-high-pressure processing, the esterification reaction in Chinese spirits can be accelerated, so that the ageing process of the Chinese spirits can be accelerated, and the preparation time of the bamboo tube wine can be shortened; and an amino-oligosaccharin solution can be adopted to smear the bamboo tubejoints with liquor injection ports, so that competitors can be prevented from entering bamboo tubes, the growth of the bamboos can be promoted, and the resistance of the bamboos can be enhanced.

Description

technical field [0001] The invention relates to the field of forest food production, in particular to a bamboo tube wine and a preparation method thereof. Background technique [0002] The conventional nutritional components of bamboo include water, energy, crude protein, crude fat, crude ash, nitrogen-free extract and crude fiber, which are rich in 18 kinds of amino acids, seven kinds of vitamins, flavonoids, chlorophyll, dietary fiber, and trace elements. Rich in nutrition and reasonable in combination, it has excellent biological effects such as anti-free radicals, anti-oxidation, anti-radiation, anti-fatigue, anti-aging, lowering blood fat, antibacterial, enhancing immunity, and protecting cardiovascular and cerebrovascular. [0003] At present, most of the bamboo tube wines that appear on the market are prepared by directly injecting alcoholic beverages into the bamboo tube, and then letting the bamboo grow for a period of time before collecting. The preparation time is...

Claims

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Application Information

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IPC IPC(8): C12G3/055
CPCC12G3/055
Inventor 何著针
Owner 昭平县林业局
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