Preparation method of palm aroma type bamboo wine seasoning wine

Abstract

The invention discloses a preparation method of palm aroma type bamboo wine seasoning wine. The preparation method comprises the following steps: bamboos which are straight in bamboo bodies, flourishin bamboo leaves, ventilated and exposed to the sun, have an interval of about 20cm between the bamboos, cannot accumulate water beside soil at the roots of the bamboos for a long time and are higherthan 2 degrees are selected; green and complete bamboo leaves growing on the selected bamboos are picked, and then the picked bamboo leaves with insect spots and withered and yellow skins are removed;stains on the surfaces of the picked bamboo leaves are cleaned with a wet towel, and washed with tap water until the surfaces of the bamboo leaves have natural colors; the primarily washed bamboo leaves are washed with pure water for multiple times until the washing water is clear and free of foreign matters; the washed bamboo leaves are aired until the surfaces are dry and have no water drops; the aired bamboo leaves are spread in a drying oven, the temperature is set to be 80 DEG C, drying is conducted for 20-40 minutes, then the bamboo leaves are taken out and cooled, and it is measured that the moisture content is less than or equal to 10%; the dried bamboo leaves are weighed according to the extraction demand, and the weighed bamboo leaves are put into a food-grade packaging bag; andthe raw wine is weighed according to an extraction ratio, and then is poured into a pottery jar wine tank for later use.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a method for preparing brown-flavored bamboo wine seasoning wine. Background technique [0002] At present, the production process of bamboo wine circulating in the market is mostly living bamboo wine, that is, using living bamboo as the growth carrier, injecting traditional liquor into the bamboo tube of living bamboo, taking it out after a certain period of time, allowing the wine to grow with the living bamboo to make the bamboo liquid However, there are generally problems such as monotonous bamboo aroma, weak taste, and low content of functional components in the wine body; and the longer the wine is grown, the greater the amount of miscellaneous substances dissolved in bamboo, and at the same time The fusel oil and alcohols in the finished liquor are difficult to volatilize and dissolve, resulting in poor fragrance and mouthfeel of the wine body, and inconsistent quality of the produc...

AI Technical Summary

Problems solved by technology

[0002] At present, the production process of bamboo wine circulating in the market is mostly living bamboo wine, that is, using living bamboo as the growth carrier, injecting traditional liquor into the bamboo tube of living bamboo, taking it out after a certain period of time, allowing the wine to grow with the living bamboo to make the bamboo liquid However, there are generally problems such as monotonous bamboo flavor, weak taste, and low content of functional components in the wine body; and the longer the wine is grown, the greater the amount of miscellaneous substances dissolved in bamboo, and at the same time The fusel oil and alcohols in the finished liquor are difficult to volatilize and dissolve, resulting in poor fragrance and mouthfeel of the wine body, and the quality of the product is different; therefore, a method for preparing a brown-flavored bamboo wine seasoning wine is designed for this situation