CN110184161A - A kind of brewing method of thick bamboo tube fruit wine - Google Patents
A kind of brewing method of thick bamboo tube fruit wine Download PDFInfo
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- CN110184161A CN110184161A CN201910445058.XA CN201910445058A CN110184161A CN 110184161 A CN110184161 A CN 110184161A CN 201910445058 A CN201910445058 A CN 201910445058A CN 110184161 A CN110184161 A CN 110184161A
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- fruit
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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Abstract
The present invention relates to a kind of brewing methods of thick bamboo tube fruit wine, it is made in fresh bamboo tube by the raw material of following parts by weight: 75-85 parts of base liquor, 15-20 parts of grapefruit juice, and wherein base liquor is grape fruit brewed wine.Specifically includes the following steps: 1) make base liquor；2) bamboo is made.The present invention is using grape fruit brewed wine as base liquor, not only meet the requirement of bamboo tube wine bamboo wine, methanol content in product is reduced, while preparing the fresh juices of reasonable amount, control sugar content and reduces alcoholic strength, the bamboo tube wine vitamin content brewed out is good, full of nutrition, mellowness easily descends mouth, without any additive, it is wide to fit drink crowd for product safe for drinking.The present invention has started the brew new paragon of existing bamboo tube wine, and the base liquor brewed using fruit wine breaches the traditional consumption idea of traditional thick bamboo tube as raw material, and shortens and brew the time, improves yield, can better meet the market demand.
Description
Technical field
The present invention relates to wine brewing fields, refer in particular to a kind of brewing method of thick bamboo tube fruit wine.
Background technique
Grape fruit nutritional ingredient rich in is the fruit for integrating prevention disease and health care and beauty.Its pulp
Tender, succulence is tasty and refreshing, slightly fragrance, taste meta-acid, bitter and numb tongue taste.Its fruit juice slightly has bitter taste, but comfortable taste, the whole world
Grape fruit there are about half to be processed to fruit juice.Grape fruit and its fruit juice are that many families are early in North America, European Countries and Japan
The fruit and beverage for indispensability of eating.In addition, grape fruit has become the key farm products that consumption figure in citrus fruit is only second to sweet orange.
But be free of sodium containing potassium in grape fruit, but also containing the natural pectin of Blood Cholesterol can be reduced, thus be hypertension and
The best dietotherapy fruit of cardiovascular patient.In grape fruit containing valuable natural vitamin P and vitamin C abundant and
Soluble cellulose.Grape fruit also contains natural folic acid, can prevent the women for taking contraceptive and pregnant woman anemia and reduce life
Educate the probability of lopsided baby.In addition, grape fruit can also help absorption of human body calcium and irony, this is two kinds of maintenance human homergies
Necessary important minerals.
Bamboo tube wine is that the wild wine of ecosystem also known as fresh bamboo wine, manufacturing process usually first prepare base liquor, then by base liquor
It pours into fresh bamboo tube, is brewed naturally in fresh bamboo growth course, be ecosystem wine, mellowness is well received by consumers.But
It is that bamboo tube wine brewing process is complex, yield is not high, therefore is not well positioned to meet the market demand, and then also occurs a large amount of
Low-quality goods.In the brewing process of bamboo tube wine, the base liquor before filling cylinder decides the quality of product bamboo tube wine, and present bamboo tube wine is adopted
Base liquor is mostly the white wine of grain class, and finished wine alcohol content is higher, and the inadequate silk of mouthfeel slides mouth, and vitamin content is not good enough.
Summary of the invention
The purpose of the present invention is being improved and being innovated for disadvantage present in background technique and problem, a kind of bamboo is provided
The brewing method of cylinder fruit wine.
The present invention is made in fresh bamboo tube by the raw material of following parts by weight: 75-85 parts of base liquor, grapefruit juice 15-20
Part, wherein base liquor is grape fruit brewed wine.
The present invention can also be made in fresh bamboo tube by the raw material of following parts by weight: 75-85 parts of base liquor, grapefruit juice
10-15 parts, it is fruit juice 5-10 parts other, wherein base liquor be grape fruit brewed wine.Other fruit juice are hot fruit juice.Further
, the hot fruit juice is one of Lychee juice, orange blossom, juice of my pomegranate, jujube juice or at least two kinds.
In one of the embodiments, thick bamboo tube fruit wine brewing method the following steps are included:
1, it makes base liquor: the grape shaddock meat after peeling being put into the edible ethanol that concentration is 30-45% impregnate 24-30 first
Hour, size degradation crusher machine is then used, and filter off marc seed and obtain pure fruit liquid, it is spare；Obtained fruit liquid is connected to fermentor again, is sent out
The yeast of fruit liquid measure 5-8% is added in 25-28 DEG C of ferment temperature, is uniformly mixed fermentation 72-96h；Finally the fruit liquid fermented is sent into
The destilling tower that set temperature is 80-85 DEG C, purifies the alcohol in fermentation fruit liquid, and alcoholic strength up to standard does not reach dense in 45-50 degree
The alcohol for spending index recycles distillation, and vinasse are discharged in vinasse slot, cooling canned stand-by.
2, bamboo is made: first blending each raw material by required deal；Then the wine liquid blent is placed in wooden barrel and is sealed
Uninterruptedly rock 5-7 days naturally uniform, 10-12 DEG C of uniform temperature, relative humidity 45-55%；Finally wine liquid is poured into choose it is fresh
It is brewed naturally in thick bamboo tube 3-4 months.
Preferably, the addition weight consumption ratio of grape shaddock meat and the edible ethanol is 1:1-1.5.
Advantages of the present invention and the utility model has the advantages that
The present invention, as base liquor, is not only met the requirement of bamboo tube wine bamboo wine, reduces first in product using grape fruit brewed wine
Alcohol content, while preparing the fresh juices of reasonable amount, control sugar content and reducing alcoholic strength, the bamboo tube wine dimension brewed out
Raw cellulose content is good, and full of nutrition, mellowness easily descends mouth, and without any additive, it is wide to fit drink crowd for product safe for drinking.The present invention opens
The brew new paragon for having created existing bamboo tube wine, the base liquor brewed using fruit wine as raw material, see by the traditional consumption for breaching traditional thick bamboo tube
It reads, and shortens and brew the time, improve yield, the market demand can be better met.
Specific embodiment
It is of the invention for ease of understanding, several embodiments of the present invention are shown below.But the present invention can be with many not
With form realize, however it is not limited to embodiment described herein.On the contrary, purpose of providing these embodiments is makes to this
The disclosure of invention is more thorough and comprehensive.
Unless otherwise defined, the skill of all technical and scientific terms and technical field of the invention used herein
The normally understood meaning of art personnel is identical.Term used in the description is intended merely to describe specifically to implement purpose, is not
It is designed to limit the invention.
Embodiment 1:
One, base liquor is made
1, by the grape shaddock meat after peeling put into concentration be 35% edible ethanol in impregnates 30 hours, grape shaddock meat with eat
The addition weight consumption ratio of ethyl alcohol is 1:1.Then size degradation crusher machine is used, and filters off marc seed and obtains pure fruit liquid, it is spare.
2, obtained fruit liquid is connected to fermentor, 25 DEG C of fermentation temperature, the yeast of fruit liquid measure 5% is added, is uniformly mixed fermentation
80h。
3, the fruit liquid fermented is sent into the destilling tower that set temperature is 80 DEG C, the alcohol in purification fermentation fruit liquid is up to standard
Alcoholic strength does not reach the alcohol circulation distillation of concentration index in 45-50 degree, and vinasse are discharged in vinasse slot, it is cooling it is canned to
With.It is suitable for that the smell of fruits is very sweet by the base liquor alcohol concentration that above-mentioned raw materials and method spawn, it is white that vitamin content is higher than grain class
Wine.
Two, bamboo is made
1, base liquor 800kg, grapefruit juice 200kg are first taken, is blent.
2, the wine liquid blent then is placed in sealing in wooden barrel and uninterruptedly rocks 6 days naturally uniform, 12 DEG C of uniform temperature,
Relative humidity 50%.
3, finally wine liquid is poured into the fresh bamboo tube chosen and is brewed naturally 4 months.
It pours into before thick bamboo tube and effect, other processes that bamboo is made is made by the uniform cylinder for being uniformly mixed raw material and exciting the later period
Filling using the conventional method of existing bamboo tube wine and brew, finished wine alcohol content out is no more than 30 degree, suitable most people
Group drinks.
Embodiment 2:
One, base liquor is made
1, by the grape shaddock meat after peeling put into concentration be 40% edible ethanol in impregnates 24 hours, grape shaddock meat with eat
The addition weight consumption ratio of ethyl alcohol is 1:1.5；Then size degradation crusher machine is used, and filters off marc seed and obtains pure fruit liquid, it is spare.
2, obtained fruit liquid is connected to fermentor, 28 DEG C of fermentation temperature, the yeast of fruit liquid measure 8% is added, is uniformly mixed fermentation
72h。
3, the fruit liquid fermented is sent into the destilling tower that set temperature is 82 DEG C, the alcohol in purification fermentation fruit liquid is up to standard
Alcoholic strength does not reach the alcohol circulation distillation of concentration index in 45-50 degree, and vinasse are discharged in vinasse slot, it is cooling it is canned to
With.
Two, bamboo is made
1, base liquor 750kg, grapefruit juice 150kg, Lychee juice 50kg are first taken, is blent.
2, the wine liquid blent then is placed in sealing in wooden barrel and uninterruptedly rocks 7 days naturally uniform, 10 DEG C of uniform temperature,
Relative humidity 45%.
3, finally wine liquid is poured into the fresh bamboo tube chosen and is brewed naturally 3.5 months.
Embodiment 3:
One, base liquor is made
1, by the grape shaddock meat after peeling put into concentration be 35% edible ethanol in impregnates 28 hours, grape shaddock meat with eat
The addition weight consumption ratio of ethyl alcohol is 1:1.2；Then size degradation crusher machine is used, and filters off marc seed and obtains pure fruit liquid, it is spare.
2, obtained fruit liquid is connected to fermentor, 25 DEG C of fermentation temperature, the yeast of fruit liquid measure 6% is added, is uniformly mixed fermentation
96h。
3, the fruit liquid fermented is sent into the destilling tower that set temperature is 85 DEG C, the alcohol in purification fermentation fruit liquid is up to standard
Alcoholic strength does not reach the alcohol circulation distillation of concentration index in 45-50 degree, and vinasse are discharged in vinasse slot, it is cooling it is canned to
With.
Two, bamboo is made
1, base liquor 850kg, grapefruit juice 100kg, Lychee juice 50kg, juice of my pomegranate 50kg are first taken, is blent.
2, the wine liquid blent then is placed in sealing in wooden barrel and uninterruptedly rocks 5 days naturally uniform, 12 DEG C of uniform temperature,
Relative humidity 50%.
3, finally wine liquid is poured into the fresh bamboo tube chosen and is brewed naturally 3 months.
Embodiment of the present invention is only the description carried out to the preferred embodiment of the present invention, not to the present invention
Conception and scope is defined, and under the premise of not departing from design philosophy of the present invention, engineers and technicians are to this hair in this field
The all variations and modifications that bright technical solution is made should all fall into protection scope of the present invention, the claimed skill of the present invention
Art content, is all described in the claims.
Claims (6)
1. a kind of brewing method of thick bamboo tube fruit wine, it is characterised in that it made in fresh bamboo tube by the raw material of following parts by weight and
At:
75-85 parts of base liquor, 15-20 parts of grapefruit juice, wherein base liquor is grape fruit brewed wine.
2. a kind of brewing method of thick bamboo tube fruit wine, it is characterised in that it made in fresh bamboo tube by the raw material of following parts by weight and
At:
75-85 parts of base liquor, 10-15 parts of grapefruit juice, fruit juice 5-10 parts other, wherein base liquor is grape fruit brewed wine.
3. the brewing method of thick bamboo tube fruit wine according to claim 2, it is characterised in that other fruit juice are hot fruit
Juice.
4. the brewing method of thick bamboo tube fruit wine according to claim 3, it is characterised in that the hot fruit juice be Lychee juice,
One of orange blossom, juice of my pomegranate, jujube juice or at least two kinds.
5. the brewing method of thick bamboo tube fruit wine according to claim 1 or 2, it is characterised in that the following steps are included:
1) base liquor is made:
The grape shaddock meat after peeling is put into the edible ethanol that concentration is 30-45% first and is impregnated 24-30 hours, is then used
Size degradation crusher machine, and filter off marc seed and obtain pure fruit liquid, it is spare；Obtained fruit liquid is connected to fermentor, fermentation temperature 25-28 again
DEG C, the yeast of fruit liquid measure 5-8% is added, is uniformly mixed fermentation 72-96h；Finally it is by the fruit liquid fermented feeding set temperature
80-85 DEG C of destilling tower, purifies the alcohol in fermentation fruit liquid, and alcoholic strength up to standard does not reach the wine of concentration index in 45-50 degree
Essence circulation distillation, vinasse are discharged in vinasse slot, cooling canned stand-by；
2) bamboo is made:
Each raw material is blent by required deal first；Then the wine liquid blent is placed in seal in wooden barrel and uninterruptedly rocks 5-
7 days naturally uniform, 10-12 DEG C of uniform temperature, relative humidity 45-55%；Finally wine liquid is poured into the fresh bamboo tube chosen and is made naturally
3-4 processed months.
6. the brewing method of thick bamboo tube fruit wine according to claim 5, it is characterised in that the grape shaddock meat and edible second
The addition weight consumption ratio of alcohol is 1:1-1.5.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910445058.XA CN110184161A (en) | 2019-05-27 | 2019-05-27 | A kind of brewing method of thick bamboo tube fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910445058.XA CN110184161A (en) | 2019-05-27 | 2019-05-27 | A kind of brewing method of thick bamboo tube fruit wine |
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| Publication Number | Publication Date |
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| CN110184161A true CN110184161A (en) | 2019-08-30 |
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ID=67717890
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| CN201910445058.XA Pending CN110184161A (en) | 2019-05-27 | 2019-05-27 | A kind of brewing method of thick bamboo tube fruit wine |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101457200A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Health beverage with enriching blood and replenishing vital essence function |
| CN102250742A (en) * | 2011-06-28 | 2011-11-23 | 沈阳鸟王旅游发展有限公司 | Natural bamboo tube fruit health wine |
| TW201247867A (en) * | 2011-04-25 | 2012-12-01 | Suntory Holdings Ltd | Alcohol beverage comprising fruit-juice-containing stored undiluted sake |
| CN104774710A (en) * | 2015-05-06 | 2015-07-15 | 陈立新 | Bamboo tube liquor and preparation method thereof |
| CN106560516A (en) * | 2016-07-31 | 2017-04-12 | 城步青钱柳茶业有限公司 | Preparing method of cyclocarya paliurus thick bamboo tube wine |
| CN107384717A (en) * | 2017-08-18 | 2017-11-24 | 普定县绿源苗业开发有限公司 | A kind of fruit fruit wine and its brew method |
-
2019
- 2019-05-27 CN CN201910445058.XA patent/CN110184161A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101457200A (en) * | 2007-12-13 | 2009-06-17 | 西安天健医药科学研究所 | Health beverage with enriching blood and replenishing vital essence function |
| TW201247867A (en) * | 2011-04-25 | 2012-12-01 | Suntory Holdings Ltd | Alcohol beverage comprising fruit-juice-containing stored undiluted sake |
| CN102250742A (en) * | 2011-06-28 | 2011-11-23 | 沈阳鸟王旅游发展有限公司 | Natural bamboo tube fruit health wine |
| CN104774710A (en) * | 2015-05-06 | 2015-07-15 | 陈立新 | Bamboo tube liquor and preparation method thereof |
| CN106560516A (en) * | 2016-07-31 | 2017-04-12 | 城步青钱柳茶业有限公司 | Preparing method of cyclocarya paliurus thick bamboo tube wine |
| CN107384717A (en) * | 2017-08-18 | 2017-11-24 | 普定县绿源苗业开发有限公司 | A kind of fruit fruit wine and its brew method |
Non-Patent Citations (1)
| Title |
|---|
| 赵媛等: "竹筒酒中总黄酮、总酸、总糖含量的测定", 《科技风》 * |
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Application publication date: 20190830 |