CN105273956B - A kind of preparation method of cizu bamboo wine - Google Patents
A kind of preparation method of cizu bamboo wine Download PDFInfo
- Publication number
- CN105273956B CN105273956B CN201510830643.3A CN201510830643A CN105273956B CN 105273956 B CN105273956 B CN 105273956B CN 201510830643 A CN201510830643 A CN 201510830643A CN 105273956 B CN105273956 B CN 105273956B
- Authority
- CN
- China
- Prior art keywords
- cizu
- wine
- bamboo
- grain
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of preparation method of cizu bamboo wine, comprise the following steps：(1) particle and grain mixed solid fermentation are ground into from fresh cizu, distill and cizu wine is made as base liquor；(2) cizu wine is poured into the cizu ring in growth and grown 20-30 days；(3) take to crush the cizu for growing wine to mix with vinasse, grain after drinking and carry out distilling to obtain cizu bamboo wine liquid；(4) the bamboo wine after bamboo being made liquid and grown again, which merges, to carry out blending a kind of obtained cizu bamboo wine.The cizu bamboo wine of the present invention is not required to add any additive, is also not required to use unboiled water decreasing concentration, wine body colour pool is rich in the trace elements such as amino acid, flavones, vitamin in faint yellow, cizu bamboo is aromatic, mouthfeel is soft, pure and sweet salubrious.
Description
Technical field
The invention belongs to a kind of processing method of bamboo wine.
Background technology
With the continuous improvement of people's living standards, the consumption structure of wine is also had a very large change, therefore, to wine
Requirement by simple mouthfeel-type, be changed into nutrition and medicinal compound, by the food for eating chemical addition agent incorporation, it is desirable to
Go back to nature, so a kind of bamboo wine using bamboo as primary raw material of necessary exploitation.
But the preparation method of existing bamboo wine, some are to pour into alcoholic drink in bamboo chamber, in bamboo chamber ageing process
Draw some compositions of bamboo and obtain bamboo wine, as China Patent Publication No. CN1143674A, CN1274746A, CN1332235A,
Bamboo method for preparing medicated wine disclosed in CN1475555A etc.；Some be it is artificial extract bamboo liquid or obtain bamboo liquid by soaking bamboo, then with
Wine is hybridly prepared into bamboo wine, the method as disclosed in China Patent Publication No. CN1124769A and CN1288053A；More also it is
Bamboo wine is made in the method that bamboo is immersed in wine, the method as disclosed in China Patent Publication No. CN1490391A.These bamboo wine preparation methods
Common deficiency be that they do not utilize active principle in bamboo sufficiently, but some compositions for going out bamboo with finished product steeping in wine wash rice mix
The bamboo wine formed is closed, not only cost is high, and the natural nutrient of bamboo and moisture cannot get nature and reasonably fully converts and utilize,
The natural taste for being more difficult to there is pure bamboo and original alimentary health-care function.
In one patent CN104651199A of our company, disclose a kind of bamboo class and carry out solid state fermentation wine as puff
The method of wine, clean Bamboo products are smashed into particle, solid state fermentation is carried out after being mixed with grain, vinasse and brews delicate fragrance type bamboo
Wine, Luzhou-flavor bamboo wine or Maotai-flavor bamboo wine, the present invention are exactly that base liquor is made on this Process ba- sis.
The content of the invention
The present invention is directed to the deficiency of existing process, there is provided a kind of preparation method of cizu bamboo wine.
A kind of preparation method of cizu bamboo wine, it is characterised in that：Comprise the following steps：
(1) particle and grain mixed solid fermentation are ground into from fresh cizu, distill and cizu wine is made as base liquor；
(2) filled a wine cup for after being grown 20-30 days in cizu ring that cizu wine is poured into growth taking-up；
(3) cizu for growing wine is crushed to mix with vinasse, grain and carries out distilling to obtain cizu bamboo wine liquid；
(4) the bamboo wine after bamboo being made liquid and grown again, which merges, to carry out blending a kind of obtained cizu bamboo wine.
Cizu particle diameter is 5-10mm in step (1)；
Cizu is ground into particle and progress solid state fermentation, distillation brew fen-flavor type white spirit, giving off a strong fragrance is mixed with grain in step (1)
Type white wine or Maotai-flavor liquor.
When cizu and grain carry out solid state fermentation brew fen-flavor type white spirit or Maotai-flavor liquor in step (1), the grain
For sorghum；When brewing aromatic Chinese spirit, the grain is the mixture of sorghum, rice, glutinous rice, corn and wheat.
Cizu base liquor is poured into the cizu interlude 2-5 rings in growth in step (2).
Vinasse described in step (3) are with grain or female grain；It is described to be mixed into grain for a preceding Bamboo products with grain
The vinasse of gained, the brew for delicate fragrance type bamboo wine after row solid state fermentation, distillation；Mother's grain is a preceding Bamboo products and grain
Food mixing carries out undistilled vinasse after solid state fermentation, the brew for Luzhou-flavor bamboo wine；It is described to be produced with grain for a preceding bamboo class
Product mix the vinasse of gained after progress solid state fermentation, distillation, the brew for Maotai-flavor bamboo wine with grain.
Cizu, vinasse, the quality proportioning of grain are 10 in step (3):(50~60)：(20~35).
Beneficial effect
The present invention carries out solid state fermentation distillation by bamboo and grain mixing and brews base liquor, and base liquor is entered in the bamboo of growth
Mobile state association storage, makes the composition in wine body tend to be harmonious, while can extract and dissolve in bamboo contained from bamboo
Beneficiating ingredient；The infiltration of contained natural moisture content in bamboo, the amount of base liquor is added, reduce the wine degree of base liquor, the present invention again will be raw
The bamboo for growing wine crushes mix with vinasse, grain and distill obtaining bamboo wine liquid, takes full advantage of the nutriment in bamboo, acquisition
Low wine be not to add water to blend by high spirit to form, but by again by bamboo make liquid with grow after bamboo wine merge progress
Blend a kind of obtained bamboo wine.Due to being stored in natural plants, fully drawn natural elite gradually reduces the bamboo wine of the present invention
Wine degree and obtain, on the premise of any chemical composition is not added with, obtain preferable mouthfeel, followed by the natural physiology of bamboo
The harmful substance such as ring, methanol, fusel oil, heavy metal in wine receives discharge by the bamboo body in growth, and wine kind and wine material undergo
Fermentation alcoholization process, gradually leads to natural bamboo wine；Simultaneously by the bamboo juice in fresh bamboo, tabasheer ketone, bamboo polysaccharide, multivitamin and more
Kind amino acid is organically circulated in wine.
Embodiment
Embodiment 1：
1st, fresh omei mountain bamboo stem is ground into 5mm particles, is mixed with sorghum and carry out the obtained delicate fragrance type cizu wine (base of solid state fermentation
Wine) as kind of a liquor raw material；
2nd, location on the sunny side is being dried from the big cizu of 6 cm diameters as kind of a wine material；
3rd, cizu wine is flow into the ring of cizu interlude 2 in growth, fits its amount of capacity injection 2/3rds
Amount growth 20 days；
4th, wine ring removes to get through ring dividing plate and fill a wine cup for and take out filtration treatment cizu bamboo wine is made by whole after 20 days；
5th, mix to be distilled with vinasse, grain with the cizu for growing wine and obtain cizu bamboo wine liquid again；
6th, the bamboo wine after the cizu bamboo after distillation being made liquid and grown, which merges, to carry out blending a kind of obtained cizu bamboo wine.
Embodiment 2：
1st, fresh omei mountain bamboo stem is ground into 7mm particles, is mixed with sorghum and carry out the obtained Maotai-flavor cizu wine (base of solid state fermentation
Wine) as kind of a liquor raw material；
2nd, location on the sunny side is being dried from the big cizu of 6 cm diameters as kind of a wine material；
3rd, cizu wine is flow into the ring of cizu interlude 4 in growth, fits its amount of capacity injection 2/3rds
Amount growth 25 days；
4th, wine ring removes to get through ring dividing plate and fill a wine cup for and take out filtration treatment cizu bamboo wine is made by whole after 25 days；
5th, mix to be distilled with vinasse, grain with the cizu for growing wine and obtain cizu bamboo wine liquid again；
6th, the bamboo wine after the cizu bamboo after distillation being made liquid and grown, which merges, to carry out blending a kind of obtained cizu bamboo wine.
Embodiment 3：
1st, fresh omei mountain bamboo stem is ground into 10mm particles, with the grain (mixing of sorghum, rice, glutinous rice, corn and wheat
Thing) sorghum mixing carries out solid state fermentation Luzhou-flavor cizu wine (base liquor) is made being used as kind of a liquor raw material；
2nd, location on the sunny side is being dried from the big cizu of 6 cm diameters as kind of a wine material；
3rd, cizu wine is flow into the ring of cizu interlude 5 in growth, fits its amount of capacity injection 2/3rds
Amount growth 30 days；
4th, wine ring removes to get through ring dividing plate and fill a wine cup for and take out filtration treatment cizu bamboo wine is made by whole after 30 days；
5th, mix to be distilled with vinasse, grain with the cizu for growing wine and obtain cizu bamboo wine liquid again；
6th, the bamboo wine after the cizu bamboo after distillation being made liquid and grown, which merges, to carry out blending a kind of obtained cizu bamboo wine.
Claims (7)
- A kind of 1. preparation method of cizu bamboo wine, it is characterised in that：Comprise the following steps：(1) particle and grain mixed solid fermentation are ground into from fresh cizu, distill and cizu wine is made as base liquor；(2) filled a wine cup for after being grown 20-30 days in cizu ring that cizu wine is poured into growth taking-up；(3) cizu for growing wine is crushed to mix with vinasse, grain and carries out distilling to obtain cizu bamboo wine liquid；(4) the bamboo wine after bamboo being made liquid and grown again, which merges, to carry out blending a kind of obtained cizu bamboo wine.
- A kind of 2. preparation method of cizu bamboo wine according to claim 1, it is characterised in that：Cizu particle in step (1) A diameter of 5-10mm.
- A kind of 3. preparation method of cizu bamboo wine according to claim 1, it is characterised in that：Cizu crushes in step (1) Mixed into particle with grain and carry out solid state fermentation, fen-flavor type white spirit, aromatic Chinese spirit or Maotai-flavor liquor are brewed in distillation.
- A kind of 4. preparation method of cizu bamboo wine according to claim 3, it is characterised in that：Cizu and grain in step (1) When food carries out solid state fermentation brew fen-flavor type white spirit or Maotai-flavor liquor, the grain is sorghum；When brewing aromatic Chinese spirit, institute State mixture of the grain for sorghum, rice, glutinous rice, corn and wheat.
- A kind of 5. preparation method of cizu bamboo wine according to claim 1, it is characterised in that：By cizu base in step (2) Wine is poured into the cizu interlude 2-5 rings in growth.
- A kind of 6. preparation method of cizu bamboo wine according to claim 1, it is characterised in that：Vinasse described in step (3) For with grain or female grain；The wine for mixing gained after progress solid state fermentation, distillation with grain for a preceding Bamboo products with grain Grain, the brew for delicate fragrance type bamboo wine；Female grain is not steamed after progress solid state fermentation is mixed with grain for a preceding Bamboo products The vinasse evaporated, the brew for Luzhou-flavor bamboo wine；It is described with grain for a preceding Bamboo products mixed with grain progress solid state fermentation, The vinasse of gained, the brew for Maotai-flavor bamboo wine after distillation.
- A kind of 7. preparation method of cizu bamboo wine according to claim 1, it is characterised in that：Cizu, wine in step (3) Grain, the quality proportioning of grain are 10:(50~60)：(20~35).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510830643.3A CN105273956B (en) | 2015-11-25 | 2015-11-25 | A kind of preparation method of cizu bamboo wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510830643.3A CN105273956B (en) | 2015-11-25 | 2015-11-25 | A kind of preparation method of cizu bamboo wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105273956A CN105273956A (en) | 2016-01-27 |
| CN105273956B true CN105273956B (en) | 2018-03-02 |
Family
ID=55143800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510830643.3A Active CN105273956B (en) | 2015-11-25 | 2015-11-25 | A kind of preparation method of cizu bamboo wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105273956B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374388A (en) * | 2001-03-12 | 2002-10-16 | 成都新茂设计策划有限公司 | Prepn of strongly fragrant bamboo wine |
| CN1490391A (en) * | 2003-08-25 | 2004-04-21 | 湖北枝江酒业股份有限公司 | Method for producing environment protective healthy wine from bamboo |
| CN104419593A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Bamboo flavor liquor making method |
| CN104651199A (en) * | 2014-04-30 | 2015-05-27 | 四川活之酿酿酒公社有限公司 | Method of making liquor by virtue of solid fermentation with bamboos as fluff |
| JP2015198632A (en) * | 2014-04-08 | 2015-11-12 | 大澤 和雄 | Bamboo sake and manufacturing method thereof |
-
2015
- 2015-11-25 CN CN201510830643.3A patent/CN105273956B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374388A (en) * | 2001-03-12 | 2002-10-16 | 成都新茂设计策划有限公司 | Prepn of strongly fragrant bamboo wine |
| CN1490391A (en) * | 2003-08-25 | 2004-04-21 | 湖北枝江酒业股份有限公司 | Method for producing environment protective healthy wine from bamboo |
| CN104419593A (en) * | 2013-08-29 | 2015-03-18 | 上海顺邑酒业有限公司 | Bamboo flavor liquor making method |
| JP2015198632A (en) * | 2014-04-08 | 2015-11-12 | 大澤 和雄 | Bamboo sake and manufacturing method thereof |
| CN104651199A (en) * | 2014-04-30 | 2015-05-27 | 四川活之酿酿酒公社有限公司 | Method of making liquor by virtue of solid fermentation with bamboos as fluff |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105273956A (en) | 2016-01-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187947B (en) | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. liquid fermenting beverage and its preparation method | |
| CN105296306B (en) | A kind of preparation method of bamboo bamboo wine | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN104593190A (en) | Preparation method of rosa-roxburghii wine | |
| CN101362995B (en) | Method for producing ampelosis grossedentata tea and wine | |
| CN106376690A (en) | Coffee flavor vegetable protein beverage | |
| CN101643695A (en) | Peony liqueur and production process thereof | |
| CN102965240A (en) | Process for making dark tea wine by using grain fermenting-brewing method | |
| CN102643737A (en) | Bamboo tea wine and preparation method thereof | |
| CN102559470A (en) | Vitis amurensis fermented vinegar and production method thereof | |
| CN103194353A (en) | Maca wine and preparation method thereof | |
| CN103865712A (en) | Cynanchum bungei decne healthcare yellow wine and preparation method thereof | |
| CN105273919B (en) | A kind of preparation method of bamboo wine | |
| CN103194352A (en) | Rose sweet white wine beverage and preparation method thereof | |
| CN105296283B (en) | A kind of preparation method of hardhead bambusa textile bamboo wine | |
| CN1219867C (en) | Pomegranate wine and preparation method thereof | |
| CN105296304B (en) | A kind of preparation method of west wind bamboo bamboo wine | |
| CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
| CN105273956B (en) | A kind of preparation method of cizu bamboo wine | |
| CN105273955B (en) | A kind of preparation method of sinocalamus latiflorus bamboo wine | |
| CN105273920B (en) | A kind of preparation method of Mianzhu bamboo wine | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN105296305B (en) | A kind of preparation method of bitter bamboo bamboo wine | |
| CN106398956A (en) | Purple glutinous rice wine and brewing method | |
| CN112625838A (en) | Facultative-flavor liquor and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: Luzhou City, Sichuan Province, 646300 White Street Village section of town Naxi District Applicant after: Sichuan Huozhiniang Brewing Co., Ltd. Address before: 610041, Sichuan, Luzhou Anning town government opposite Shu Lang Office Applicant before: Sichuan Huozhiniang Brewing Co., Ltd. |
|
| COR | Change of bibliographic data | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |