Production and preparation method of bamboo wine capable of reducing oxidative stress damage of liver tissue

Abstract

The invention discloses a production and preparation method of bamboo wine capable of reducing oxidative stress damage of liver tissues. The production and preparation method comprises the following steps: step 1, selecting live bamboos and segmenting the selected live bamboos; the method comprises the following steps: selecting current-year new bamboos with the bamboo joint perimeter of more than 32 centimeters, the single bamboo joint length of more than 18 centimeters, straight bamboo bodies and flourishing bamboo leaves, and cutting off the selected bamboos in sections according to 1.5 meters per section; 2, primary washing; removing foreign matters on the surface layer and the bamboo joints of the segmented bamboo wood, and cleaning with tap water and purified water until the surface of the bamboo skin is smooth and free of dirt; step 3, processing; bamboo skin with the thickness of about 2mm on the surface layer of the cleaned bamboo is removed, then the bamboo is processed into bamboo chips with specific specifications and sizes, the bamboo chips are cleaned with pure water, then the bamboo chips are steamed for 30 min in a waterproof mode through hot water at the temperature of 80 DEG C, and moisture on the surfaces of the bamboo chips is naturally aired till the moisture of the bamboo chips is larger than or equal to 30% and smaller than or Step 4, extracting; weighing raw wine according to the extraction proportion, pumping the raw wine into the extraction tanks through a wine transfer vehicle, pouring the cooled bamboo chips into the extraction tanks according to the proportion, and closing tank covers;

Description

technical field [0001] The invention relates to the technical field of production and preparation methods of bamboo wine, in particular to a production and preparation method of bamboo wine that can reduce liver tissue oxidative stress damage. 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 The active substances in the medium are dissolved in the wine body. This production method generally has problems such as large loss of wine body, low production efficiency, poor sanitary conditions, high quality and safety risks, and poor wine quality, and the quality of the wine body is greatly affected by the quality of the bamboo material. The quality difference...

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 The active substances in the medium are dissolved in the wine body. This production method generally has problems such as large loss of wine body, low production efficiency, poor sanitary conditions, high quality and safety risks, and poor wine quality, and the quality of the wine body is greatly affected by the quality of the bamboo material. The quality difference of the product is obvious, the efficacy is weak, etc., so a production and preparation method for bamboo wine that can reduce the oxidative stress damage of liver tissue is designed for this situation

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