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A kind of bitter bamboo wine and preparation method thereof

A technology of bamboo wine and bitter bamboo, which is applied in the field of food processing, can solve the problems of bitter bamboo wine, such as poor taste, inconspicuous health effects, and hazards, and achieve pure taste, reduce brain nerve stimulation, and good taste

Active Publication Date: 2015-12-09
陈中志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent 200410040334.8 discloses bitter bamboo wine and a preparation method thereof, but it simply mixes bitter bamboo juice with white wine to make bitter bamboo wine. Although the method is simple, the prepared bitter bamboo wine has a poor mouthfeel and has health-care effects Not obvious, and bitter bamboo wine also contains residues that are harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The raw materials of bitter bamboo wine are mainly composed of bitter bamboo, vinasse, xylose, licorice, and alcohol. The preparation method includes the following steps:

[0019] (1) After washing and crushing 50 kg of bitter bamboo, add 0.05 kg of licorice and appropriate amount of glucoamylase for sealed fermentation, the fermentation time is 24 hours, and the fermentation temperature is 15°C;

[0020] (2) Put the fermented bitter bamboo liquid into a distillation machine for evaporation to obtain an evaporated liquid;

[0021] (3) Add 2.5 kg of xylose and 5 kg of vinasse to the evaporated liquid and stir evenly;

[0022] (4) Prepare the evaporated liquid with 40 kg of 60° sorghum liquor and seal the fermentation. The fermentation time is 5 days and the fermentation temperature is 10°C;

[0023] (5) Filter the fermentation broth, add 1.5 kg of bee sugar and an appropriate amount of fragrant spices to blend.

Embodiment 2

[0025] The raw materials of bitter bamboo wine are mainly composed of bitter bamboo, vinasse, xylose, licorice, and alcohol. The preparation method includes the following steps:

[0026] (1) After washing and crushing 80 kg of bitter bamboo, add 0.5 kg of licorice and appropriate amount of glucoamylase for sealed fermentation, the fermentation time is 48 hours, and the fermentation temperature is 15°C;

[0027] (2) Put the fermented bitter bamboo liquid into a distillation machine for evaporation to obtain an evaporated liquid;

[0028] (3) Add 8 kg of xylose and 15 kg of vinasse to the evaporated liquid and stir evenly;

[0029] (4) Prepare the evaporated liquid with 80 kg of 70° sorghum liquor and seal the fermentation, the fermentation time is 30 days, and the fermentation temperature is 30°C;

[0030] (5) Filter the fermentation broth, add 3 catties of bee sugar and an appropriate amount of sauce-flavored spices to blend.

Embodiment 3

[0032] The raw materials of bitter bamboo wine are mainly composed of bitter bamboo, vinasse, xylose, licorice, and alcohol. The preparation method includes the following steps:

[0033] (1) After washing and crushing 65 kg of bitter bamboo, add 0.25 kg of licorice and appropriate amount of glucoamylase for sealed fermentation, the fermentation time is 30 hours, and the fermentation temperature is 20°C;

[0034] (2) Put the fermented bitter bamboo liquid into a distillation machine for evaporation to obtain an evaporated liquid;

[0035] (3) Add 5 kg of xylose and 10 kg of sweet distiller's grains to the evaporated liquid and stir evenly;

[0036] (4) Mix the evaporated liquid with 60 kg of 65° sorghum liquor and seal the fermentation, the fermentation time is 15 days, and the fermentation temperature is 20°C;

[0037] (5) Filter the fermentation broth, add 2.3 kg of bee sugar and appropriate sauce-flavored spices to blend.

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Abstract

The invention discloses a bitter bamboo liquor, which is composed of the following components in parts by weight: 50 to 80 parts of bitter bamboo, 5 to 15 parts of sweet vinasse, 2.5 to 8 parts of xylose, 0.05 to 0.5 part of licorice, and 40 to 80 parts of alcohol. The preparation method comprises the following steps: washing and grinding bitter bamboo, then adding licorice and glucoamylase, sealing, carrying out fermentation for 24 to 48 hours at a fermentation temperature of 15 to 30 DEG C; transferring the fermented bitter bamboo liquid to a distiller to carry out distillation so as to obtain a distilled liquid; adding xylose and sweet vinasse into the distilled liquid, evenly stirring; blending the distilled liquid with alcohol, sealing, carrying out fermentation for 5 to 30 days at a fermentation temperature of 10 to 30 DEG C; carrying out fine filtering on the fermentation liquid, and finally diluting the liquid with water so as to obtain the finished product. The bitter bamboo liquor has the functions of keeping healthy, nourishing skin, refreshing, invigorating the brain, boosting qi, engendering liquid, and relieving thirst, is a good healthcare product, and is especially good for the elder and the pregnant women.

Description

Technical field [0001] The invention relates to a bitter bamboo wine and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] The bitter bamboo belongs to the subfamily of Gramineae, and is widely distributed in Zhejiang, Fujian, Jiangsu, Anhui, Jiangxi, Hubei, Yunnan, Henan, Sichuan and other provinces. According to the "Compendium of Materia Medica", Bitter Bamboo leaves are bitter, cold and non-toxic, and are mainly used to treat mouth sores, sleeplessness, quench thirst, relieve alcohol and toxins, and sweat; the second edition of Chinese Medicine Ancient Books Publishing House in 2003 "Bitter bamboo shoots are bitter, sweet and cold in nature in page 46." Indications: diminishes thirst, moisturizes the skin, energetic, relieves alcohol and toxins, overflows energy, diuresis, reduces qi and reduces phlegm. According to the research report of Bamboo Research Institute of Zhejiang Forestry College, the leaves conta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 陈中志
Owner 陈中志
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