CN100503804C - Method for producing bamboo juice wine - Google Patents
Method for producing bamboo juice wine Download PDFInfo
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- CN100503804C CN100503804C CNB200610122916XA CN200610122916A CN100503804C CN 100503804 C CN100503804 C CN 100503804C CN B200610122916X A CNB200610122916X A CN B200610122916XA CN 200610122916 A CN200610122916 A CN 200610122916A CN 100503804 C CN100503804 C CN 100503804C
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Abstract
The present invention discloses method of producing bamboo juice wine. The bamboo juice wine is produced through soaking grains or potato material with bamboo juice, steaming, compounding yeast, saccharifying, fermenting and distilling. It has excellent health care functions of clearing away heat and toxic material, nourishing yin and invigorating yang, rich nutrients, mellow smell, good taste.
Description
Technical field
The present invention relates to a kind of production method of inebriant, particularly relating to bamboo juice is the method that one of raw material is produced Wine.
Background technology
Along with the process of the modern life, people no longer are satisfied with and can eat and drink to one's heart's content at present, fragrant and sweet good to eat beverage, and require to enjoy to the beverage human body beneficial, natural, green, health, so bamboo juice beverage has caused that people pay close attention to greatly.So-called bamboo juice beverage generally is after extracting fresh bamboo juice from bamboo, the beverage that obtains by processing and refining again, and it is a kind of beverage of pure natural.What study bamboo juice the earliest is the Chinese materia medica man-LI Shi-Zhen of Ancient Times in China greatness, just put down in writing on the Compendium of Material Medica, bamboo juice have calmness, analgesic, promote the production of body fluid, effects such as antibechic, hemostasis.LI Shi-Zhen even claim the annual lunar calendar bamboo juice that May 5 gathered to be " refreshing water ".Modern scientific research shows that bamboo juice contains the trace element of multiple preciousness, as silicon, zinc, selenium, germanium, iron etc.; Contain and enrich VITAMIN and polysaccharide, the energy activating human body cells promotes the metabolism of human body, regulates the human body function equilibrium, keep HUMAN HEALTH, have that toxin expelling relieves the effect of alcohol, beauty treatment, relieving cough and reducing sputum, hemostasis disappear many magical effects such as hemorrhoid, the lipoid and reducing blood pressure that disappears, cancer-resisting.
Because the effect of bamboo juice beverage with such mystery, thus people's Recent study the live body bamboo get the method for juice and be the various nourishing drinks of raw material production with bamboo juice, for example:
1, Chinese patent, application (patent) number: 94119785.9 titles: concentrated bamboo juice oral liquid and manufacture method application (patent right) people thereof: Peng Jian Han address: No. 62 summaries in Jianzhong Road West, Luzhai County, Guangxi Zhuang Autonomous Region: a kind of concentrated bamboo juice oral liquid and manufacture method thereof, this oral liquid is a main component by the bright bamboo juice concentrated solution with direct collection from live bamboo, add Chinese medicine juice and a small amount of oil of bay that certain curative effect is arranged as one feels fit, seasoning component such as protein sugar are formed, manufacture craft comprises produces Chinese medicine juice, allotment, concentrate, filling and sealing, the sterilization cooling, operations such as test package, this oral liquid does not contain any colour system, sanitas, has the bamboo juice special delicate fragrance, refrigerant tasty and refreshing, and contain germanium, more than 20 kind of element such as strontium, the pharmaceutical cpd of multiple amino acids and tool lowering blood-fat and reducing weight function is to hypertension, hemorrhoid, have blood in stool, diseases such as fever have auxiliary curative effect preferably.
2, Chinese patent, application (patent) number: 94119784.0 titles: natural bamboo juice series mild drinking wine application (patent right) people: Peng Jian Han address: No. 62 summaries in 545600 Jianzhong Road West, Luzhai County, Guangxi Zhuang Autonomous Region: a kind of natural bamboo juice series mild drinking wine, be made up of with low rice three-flower wine or beer mixing the natural bright bamboo juice from the live bamboo collection, each component concentration (parts by weight) is in this alcoholic drink: from the natural bright bamboo juice 20-70 of live bamboo collection; Low rice three-flower wine or beer (the wine degree is 9 degree-50 degree) 30-80; Protein sugar 00.5, this bamboo juice wine had both kept the original local flavor and the nutritive ingredient of rice three-flower wine or beer, had increased the delicate fragrance of bamboo juice and rich nutrient contents such as the germanium that contains, strontium again, and distinctive effects for removing toxic heat.
3, Chinese patent, application (patent) number: 93102502.8 applyings date: 1993.03.13 title: natural bamboo juice drink application (patent right) people: Peng Jian Han address: No. 62 summaries in Jianzhong Road West, Luzhai County, Guangxi Zhuang Autonomous Region: a kind of natural bamboo juice nourishing drink, based on the natural bright bamboo juice that from live bamboo, extracts, add that natural phant juice such as water chestnut juice, chrysanthemum juice or fermentation milk, sugar and high quality mineral water are a kind of nourishing drink that subsidiary material constitute.This kind beverage has bamboo juice special delicate fragrance, refrigerant tasty and refreshing, and bamboo juice is gathered from live bamboo, nutritive ingredient is not destroyed, multiple amino acids such as more than 20 kind of element such as the germanium that contains, strontium and Aspartic Acid, Methionin, the energy activating human body cells, have anti-cancer, anticancer and anti-aging effects, diseases such as bronchitis, hypertension are had auxiliary curative effect.
4, Chinese patent, application (patent) number: 92112710.3 applyings date: 1992.11.04 title: a kind of bamboo juice beverage manufacture method application (patent right) people: Han Yu pretty young woman address: No. 56 China milk associations in Zhuan Ta alleyway, Xisi, 100810 Beijing summary: the present invention is a kind of bamboo juice beverage manufacture method, bamboo juice that takes out from the live body bamboo and the leaf of bamboo pigment liquid-phase mixing that obtains from the leaf of bamboo through certain technology, respectively with 1-10 times of dilutions such as tap water, mineral water, tea, calcium lactate liquid, carry out homogeneous, sterilization makes.This beverage tool delicate fragrance bamboo flavor contains various trace elements, and the suitable four seasons drink.
5, Chinese patent, application (patent) number: 02148609.3 title: a kind of preparation of bamboo tea drink, application (patent right) people: Wang Zhe address: Beijing's farming exhibition Room 203, No. 18 building, Nan Li invention (design) people: Wang Zhenliang summary: a kind of preparation of bamboo tea drink, its technical characterictic is to be basic raw material with natural bambo juice, the leaf of bamboo, tealeaves, make bubble drink bamboo tea and electuary, make the filling liquid beverage, this bamboo tea drink has dense especially bamboo perfume (or spice) and tea smell, clean taste, nutritious, functions such as heat clearing and inflammation relieving promoting digestion are arranged, and market potential is big, and is profitable.Principal claim: 1. the preparation of a bamboo tea drink, its technical characterictic are to be that basic raw material is made with natural bambo juice, the leaf of bamboo, tealeaves.
We recognize from the document that retrieves, and bamboo juice is mixed with rice wine, fruit juice or tea, can keep the aromatic and nutritive ingredient of rice wine, have increased the delicate fragrance of bamboo juice again and have contained various trace elements, also have effects for removing toxic heat.
Summary of the invention
The inventor begins bamboo and bamboo juice have been carried out the deep research of system several years ago, and also wine brewing is also had some practices in the past, thus with the technology of bamboo juice and wine brewing further combined with getting up, obtained than the better product of prior art.
The technical scheme of bamboo juice wine of the present invention is as follows:
1, bamboo juice soaks, and the fresh bamboo juice that takes off from bamboo mixes 1.5-3 liters of per kilogram cereal adding bamboo juices, soak time 1-20 hours with cereal or potato class grain to be made wine.Described cereal or potato class grain comprise rice, Chinese sorghum, corn, wheat, sweet potato, cassava or potato, are ground into the particle of soya bean size after sweet potato, cassava or potato need to remove the peel in advance.The bamboo juice scalding of pulling out after the grain is standby.
2, boiling is soaked soaked cereal with bamboo juice or potato class grain is put into food steamer boiling 20-30 minutes, accomplish that the material after the boiling will rot thoroughly and not, uniformity, and general water ratio is 50-70%.
3, write music for a song, the material after the boiling is as cold as 30-40 ℃ temperature, on the material that mixes after distiller's yeast is sprinkling upon boiling equably.To rub uniform and delicate when writing music for a song, in heaps rapidly, thick about 10 centimeters, be convenient to the saccharification cultivation.Described mixing distiller's yeast is the mixture of head mold (Rhizopus), black mold (Aspergillusniger) and yeast saccharomyces cerevisiae (Saccharomyces cerevisiae), wherein head mold (Rhizopus) accounts for 20-30% quality, yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) 30-50% quality, black mold 20-30% quality, the amount per kilogram 2-5 that adds material restrains.Head mold (Rhizopus) and yeast solid also can adopt head mold, black mold and the yeast saccharomyces cerevisiae of conventional fermentation rice wine, Sorghum vulgare Pers. Wine, starch alcohol, generally can buy head mold, black mold and yeast saccharomyces cerevisiae on microbial product company and the market.Seldom add black mold according to traditional brewing method, the present invention adds black mold makes that later on local flavor is better.
4, saccharification, the material of adding mixing distiller's yeast will be used and add the plastics film covering and heat insulating, saccharification under 20-38 ℃ temperature.Between saccharificatinn period, according to room temperature and the cold and hot situation of weather, will be on the plastics film in good time with husk or saw foam thickening heap lid or attenuate, saccharification time 12-48 hour, the sweet liquid of general appearance, the sweet-smelling of news, that eats is fresh and sweet, the amylomyces white hypha appears, secreting diastatic enzyme simultaneously is sugar with amylolysis, adds bamboo juice and clear water (the most handy mountain spring water or mineral water) that above-mentioned scalding is equipped with then, and the ratio of bamboo juice and clear water is 1:2～3, converting pulp-water quantity is that per kilogram adds 1-3 times water (comprising bamboo juice and clear water), and regulates pH6.8-7.3 with the material of edible lactic acid after with saccharification.
5, fermentation, the container that the material after the saccharification is put into 18～26 ℃ (being no more than 26 ℃ summer) ferments, and fermenting process mainly is to grasp temperature, and analyzes the variation of material moisture, acidity, capacity for liquor, starch residual quantity at any time.Fermentation time is 3～5 days.If starch has residual, also to continue fermentation, when temperature rises to 35～38 ℃, can finish fermentation.When noting beginning because yeast breeding is fast, fermentation is fierce, so temperature rises rapidly, need to stir, its purpose is in order to reduce the product temperature on the one hand, makes in the cylinder product temperature unanimous between the higher and lower levels, discharge accumulates in a large amount of carbonic anhydridees under the lid, supply with fresh air simultaneously, can promote saccharomycetic breeding, and reduce owing to wine exposes the chance that ingress of air causes assorted bacterium invasion.
6, steam wine, karusen is poured in the distil container, account for container 2/3rds and be advisable, seal heating again.Steam the wine method according to routine and steam wine, get wine in the process of liquor, require butt truncate (foreshot, wine tail are stored respectively), use filtered through gauze, and, wine carrying out classification with the detection of wine degree device, accent is colluded in classification storage (wine jar is imbedded acid yellow mud to be mixed in the sandy soil) ageing, filter the bottling of check back.
Compared with prior art, the present invention's substantive distinguishing features and obvious improvement of giving prominence to is:
1, the bamboo juice with the live body bamboo soaks the grain material earlier, saccharification together then, fermentation, bamboo juice is the elite part of bamboo, the blood that is equivalent to animal, the bamboo juice of live body bamboo contains nutrient substances such as multiple amino acids, trace element, polysaccharide, and it is very high especially body-care to be worth very high flavonoid content.Have that nutrition is moistened, heat-clearing, detoxifcation, diuresis, antitumor, improve health-care effects such as body immunity, with L-glutamic acid, arginine, L-Ala, aspartic acid and Serine is many, be rich in polysaccharide such as fructose, glucose, seminose and pectinose, and trace and major element such as water-soluble vitamins VB1VC, nicotinic acid, folic acid and sodium, magnesium, calcium, potassium, manganese, zinc, copper, iron.Soaking and fermenting process grain has increased the delicate fragrance and the nutritive ingredient of bamboo juice again,, having clearing heat and detoxicating and positive function is protected in enriching yin so this bamboo juice wine has clearing heat and detoxicating, taste sweet-smelling is not easy the higher authorities (stimulating brain and blood)
2, bamboo juice is live body water, magical organic chemistry effect has taken place after fermenting with grain raw material, distiller's yeast, nutrient substances such as the amino acid that itself contains, trace element, polysaccharide can quicken the fermentation of bamboo juice wine, the bamboo juice wine that mixes with secondary fermentation with grain has more special local flavor, mouthfeel is better, the people who not only is fit to throughout the year be fond of drinking drinks, and also is more suitable for those person in middle and old age that need keep healthy or womankinds.
Embodiment
Embodiment 1
The fresh bamboo juice that takes off from bamboo, mix with rice to be made wine, the per kilogram rice adds 1.5-3 liters of bamboo juices, soak time 2 hours, again the soaked rice of bamboo juice is put into food steamer boiling 20-30 minutes, accomplishes that the material after the boiling will rot uniformity thoroughly and not, general water ratio is 50-70%, and the bamboo juice scalding of pulling out after the rice is standby; Then the material after the boiling is as cold as 30-40 ℃ temperature, will mixes distiller's yeast: the mixture of (head mold (Rhizopus), black mold (Aspergillusniger) and yeast saccharomyces cerevisiae (Saccharomyces cerevisiae)) is sprinkling upon on the material equably.To rub uniform and delicate when writing music for a song, in heaps rapidly, thick about 10 centimeters, be convenient to the saccharification cultivation.Described mixing distiller's yeast is that head mold (Rhizopus) accounts for 20-30% quality, yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) 30-50% quality, black mold 20-30% quality, amount per kilogram 2-5 grams of adding material.Head mold song and yeast solid also can adopt head mold, black mold and the yeast saccharomyces cerevisiae of conventional fermentation rice wine, and the material of adding mixing distiller's yeast will be used and add the plastics film covering and heat insulating, saccharification under 20-38 ℃ temperature.Saccharification time 12-48 hour, occur adding bamboo juice and the mountain spring water that above-mentioned scalding is equipped with behind the amylomyces white hypha, the ratio of bamboo juice and clear water is 1:2～3, converting pulp-water quantity is that per kilogram adds 1-3 times water (comprising bamboo juice and clear water), and regulates pH6.8-7.3 with the material of edible lactic acid after with saccharification.Material after the saccharification is put into the container fermentation at 18～26 ℃, and fermentation time is 3～4 days.When temperature rises to 35～38 ℃, can finish fermentation, need in the time of noting beginning to stir.At last karusen is poured in the distil container, accounted for container 2/3rds and be advisable, seal heating again.Steam the wine method according to routine and steam wine, get wine in the process of liquor, require butt truncate (foreshot, wine tail are stored respectively), use filtered through gauze, and, wine carrying out classification with the detection of wine degree device, accent is colluded in classification storage (wine jar is imbedded acid yellow mud to be mixed in the sandy soil) ageing, filter, the bottling of check back obtains bamboo juice rice wine.
Embodiment 2
The fresh bamboo juice that takes off from bamboo, mix with jowar to be made wine, the per kilogram jowar adds 1.5-3 liters of bamboo juices, soak time 8 hours, again the soaked jowar of bamboo juice is put into food steamer boiling 30-40 minutes, accomplish that the material after the boiling will rot thoroughly and not, uniformity, general water ratio is 50-70%.The bamboo juice scalding of pulling out behind the jowar is standby; Then the material after the boiling is as cold as 30-40 ℃ temperature, will mixes distiller's yeast: the mixture of (head mold (Rhizopus), black mold (Aspergillusniger) and yeast saccharomyces cerevisiae (Saccharomyces cerevisiae)) is sprinkling upon on the material equably.To rub uniform and delicate when writing music for a song, in heaps rapidly, thick about 10 centimeters, be convenient to the saccharification cultivation.Described mixing distiller's yeast is that head mold (Rhizopus) accounts for 20-30% quality, yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) 30-50% quality, black mold 20-30% quality, amount per kilogram 2-5 grams of adding material.Head mold song and yeast solid also can adopt head mold song, black mold and the yeast saccharomyces cerevisiae of conventional fermentation rice wine.The material of adding mixing distiller's yeast will be used and add the plastics film covering and heat insulating, saccharification under 20-38 ℃ temperature.Saccharification time 12-48 hour, occur adding bamboo juice and the mountain spring water that above-mentioned scalding is equipped with behind the amylomyces white hypha, the ratio of bamboo juice and clear water is 1:2～3, converting pulp-water quantity is that per kilogram adds 1-3 times water (comprising bamboo juice and clear water), and regulates pH6.8-7.3 with the material of edible lactic acid after with saccharification.Material after the saccharification is put into the container fermentation at 18～26 ℃, and fermentation time is 3～4 days.When temperature rises to 35～38 ℃, can finish fermentation, need in the time of noting beginning to stir.At last karusen is poured in the distil container, accounted for container 2/3rds and be advisable, seal heating again.Steam the wine method according to routine and steam wine, get wine in the process of liquor, require butt truncate (foreshot, wine tail are stored respectively), use filtered through gauze, and, wine carrying out classification with the detection of wine degree device, accent is colluded in classification storage (wine jar is imbedded acid yellow mud to be mixed in the sandy soil) ageing, filter, the bottling of check back obtains the bamboo juice Sorghum vulgare Pers. Wine.
Embodiment 3
The fresh bamboo juice that takes off from bamboo; mix with the barley to be made wine and the particle of corn; the particle of per kilogram barley and corn adds 1.5-3 liters of bamboo juices; soak time 20 hours; particle with soaked barley of bamboo juice and corn is put into food steamer boiling 30-40 minutes again; accomplish that the material after the boiling will rot thoroughly and not, uniformity, general water ratio is 50-70%.The bamboo juice scalding of pulling out behind barley and the corn is standby; Then the material after the boiling is as cold as 30-40 ℃ temperature, the mixture that will mix distiller's yeast (head mold (Rhizopus), black mold (Aspergillusniger) and yeast saccharomyces cerevisiae (Saccharomyces cerevisiae)) is sprinkling upon on the material equably.To rub uniform and delicate when writing music for a song, in heaps rapidly, thick about 10 centimeters, be convenient to the saccharification cultivation.Described mixing distiller's yeast is that head mold (Rhizopus) accounts for 20-30% quality, yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) 30-50% quality, black mold 20-30% quality, amount per kilogram 2-5 grams of adding material.The material of adding mixing distiller's yeast will be used and add the plastics film covering and heat insulating, saccharification under 20-38 ℃ temperature.Saccharification time 12-48 hour, occur adding bamboo juice and the mountain spring water that above-mentioned scalding is equipped with behind the amylomyces white hypha, the ratio of bamboo juice and clear water is 1:2～3, converting pulp-water quantity is that per kilogram adds 1-3 times water (comprising bamboo juice and clear water), and regulates pH6.8-7.3 with the material of edible lactic acid after with saccharification.Material after the saccharification is put into the container fermentation at 18～26 ℃, and fermentation time is 3～4 days.When temperature rises to 35～38 ℃, can finish fermentation, need in the time of noting beginning to stir.At last karusen is poured in the distil container, accounted for container 2/3rds and be advisable, seal heating again.Steam the wine method according to routine and steam wine, get wine in the process of liquor, require butt truncate (foreshot, wine tail are stored respectively), use filtered through gauze, and, wine carrying out classification with the detection of wine degree device, accent is colluded in classification storage (wine jar is imbedded acid yellow mud to be mixed in the sandy soil) ageing, filter, the bottling of check back obtains the local flavor wine of bamboo juice barley and corn.
Embodiment 4
The fresh bamboo juice that takes off from bamboo, mix with the particle of cassava to be made wine, the particle of per kilogram cassava adds 1.5-3 liters of bamboo juices, soak time 15 hours, particle with the soaked cassava of bamboo juice is put into food steamer boiling 30-40 minutes again, and the bamboo juice scalding of pulling out behind the cassava is standby; Then the material after the boiling is as cold as 30-40 ℃ temperature, the mixture that will mix distiller's yeast (head mold (Rhizopus), black mold (Aspergillusniger) and yeast saccharomyces cerevisiae (Saccharomyces cerevisiae)) is sprinkling upon on the material equably.To rub uniform and delicate when writing music for a song, in heaps rapidly, thick about 10 centimeters, be convenient to the saccharification cultivation.Described mixing distiller's yeast is that head mold (Rhizopus) accounts for 20-30% quality, yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) 30-50% quality, black mold 20-30% quality, amount per kilogram 2-5 grams of adding material.The material of adding mixing distiller's yeast will be used and add the plastics film covering and heat insulating, saccharification under 20-38 ℃ temperature.Saccharification time 12-48 hour, occur adding bamboo juice and the mountain spring water that above-mentioned scalding is equipped with behind the amylomyces white hypha, the ratio of bamboo juice and clear water is 1:2～3, converting pulp-water quantity is that per kilogram adds 1-3 times water (comprising bamboo juice and clear water), and regulates pH6.8-7.3 with the material of edible lactic acid after with saccharification.Material after the saccharification is put into the container fermentation at 18～26 ℃, and fermentation time is 3～4 days.When temperature rises to 35～38 ℃, can finish fermentation, need in the time of noting beginning to stir.At last karusen is poured in the distil container, accounted for container 2/3rds and be advisable, seal heating again.Steam the wine method according to routine and steam wine, get wine in the process of liquor, require butt truncate (foreshot, wine tail are stored respectively), use filtered through gauze, and, wine carrying out classification with the detection of wine degree device, accent is colluded in classification storage (wine jar is imbedded acid yellow mud to be mixed in the sandy soil) ageing, filter, the bottling of check back obtains the local flavor wine of bamboo juice cassava.
Claims (2)
1, a kind of production method of bamboo juice wine is characterized in that: it comprises following processing step:
(1) bamboo juice soaks, and the fresh bamboo juice that takes off from bamboo mixes 1.5-3 liters of per kilogram cereal or potato class grain adding bamboo juices, soak time 1-20 hours with cereal or potato class grain to be made wine;
(2) boiling is put into food steamer boiling 20-30 minutes with soaked cereal of bamboo juice or potato class grain, and the bamboo juice scalding of pulling out after the grain is standby;
(3) write music for a song, cereal after the boiling or potato class grain material are as cold as 30-40 ℃ temperature, to mix distiller's yeast is sprinkling upon on the material equably and stirs, described mixing distiller's yeast is the mixture of head mold (Rhizopus), aspergillus niger (Aspergillus niger) and yeast saccharomyces cerevisiae (Saccharomyces cerevisiae), and it is 2-5 grams that per kilogram cereal or potato class grain add the amount of mixing distiller's yeast; Mix in the distiller's yeast: head mold (Rhizopus) accounts for 20-30% quality, yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) accounts for 30-50% quality, aspergillus niger accounts for (Aspergillus niger) 20-30% quality, and mixing each component sum of distiller's yeast is 100%;
(4) saccharification, add the material saccharification under 20-38 ℃ temperature that mixes distiller's yeast, saccharification time 12-48 hour, add standby bamboo juice of above-mentioned scalding and clear water then, the ratio of bamboo juice and clear water is 1:2～3, the material of converting pulp-water quantity and being behind per kilogram cereal or the potato class grain mixing distiller's yeast adds 1-3 times bamboo juice and clear water mixture, and regulates pH6.8-7.3 with the material of edible lactic acid after with saccharification;
(5) fermentation, the container that the material after the saccharification is put at 18～26 ℃ ferments, and fermentation time is 3～5 days, when temperature rises to 35～38 ℃, finishes fermentation;
(6) steam wine, karusen is poured in the distil container, seal heating again, steam the wine method according to routine and steam wine, the liquor filtered through gauze, and with the detection of wine degree device, wine is carried out classification, the classification storage, accent is colluded in ageing, filters, and the bottling of check back obtains product.
2, the production method of bamboo juice wine according to claim 1, it is characterized in that: described cereal or potato class grain are one or more the mixtures of rice, Chinese sorghum, corn, wheat, sweet potato, cassava or potato, and sweet potato, cassava or potato need be ground into small-particle after the peeling in advance.
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| CNB200610122916XA CN100503804C (en) | 2006-10-23 | 2006-10-23 | Method for producing bamboo juice wine |
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| CNB200610122916XA CN100503804C (en) | 2006-10-23 | 2006-10-23 | Method for producing bamboo juice wine |
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| CN1944619A CN1944619A (en) | 2007-04-11 |
| CN100503804C true CN100503804C (en) | 2009-06-24 |
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| CNB200610122916XA Expired - Fee Related CN100503804C (en) | 2006-10-23 | 2006-10-23 | Method for producing bamboo juice wine |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102807938A (en) * | 2011-05-29 | 2012-12-05 | 罗福仲 | Method for brewing fresh bamboo rice wine |
| CN102839081B (en) * | 2012-09-18 | 2014-02-05 | 周河江 | Liquor brewing technology |
| CN103103091B (en) * | 2012-11-12 | 2014-12-10 | 韦有任 | Silkworm chrysalis cordyceps bamboo wine and preparation method thereof |
| CN103146536B (en) * | 2013-04-02 | 2015-05-13 | 罗福国 | Method for brewing bamboo health-care wine by high concentration bamboo juice |
| CN103436410B (en) * | 2013-09-13 | 2015-01-07 | 梁红昌 | Vaccinium bracteatum rice Chinese spirit and preparation method thereof |
| CN103992908A (en) * | 2014-05-30 | 2014-08-20 | 浙江农林大学天目学院 | Production method of rhizoma dioscoreae-gorgon euryale seed healthcare wine |
| CN105296282A (en) * | 2015-11-25 | 2016-02-03 | 四川活之酿酿酒公社有限公司 | Method for preparing Fen-flavor bamboo liquor through proportioning and mixing seven bamboos |
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2006
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Non-Patent Citations (6)
| Title |
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| 竹汁保健酒. 郭龙信.酿酒科技，第5期. 1992 |
| 竹汁保健酒. 郭龙信.酿酒科技，第5期. 1992 * |
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