Sweet bamboo shoot wine and preparation method thereof
The invention provides sweet bamboo shoot wine and a preparation method thereof, having the advantages that water adding in a preparation process is avoided, the alcoholic strength of the prepared bamboo shoot wine can be up to 68 percent, and the wine yield by adopting the method is high and can re...
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| creator | DENG KUIFEN PENG WENSHU YANG RUIJUAN ZENG YIN YAN LIANG JI AIBING ZHUANG LI |
| description | The invention provides sweet bamboo shoot wine and a preparation method thereof, having the advantages that water adding in a preparation process is avoided, the alcoholic strength of the prepared bamboo shoot wine can be up to 68 percent, and the wine yield by adopting the method is high and can reach 45 percent. The preparation method comprises the following steps: crushing: by taking bamboo shoots as a material, crushing to obtain a pulp dreg and juice mixture; fermenting: adding distiller's yeast and white sugar into the pulp dreg and juice mixture, stirring uniformly, and fermenting to obtain a fermented mixture; distilling: heating the fermented mixture until the same is boiled, and condensating a distillate to obtain the sweet bamboo shoot wine. The prepared sweet bamboo shoot wine has the advantages of having rich bamboo shoot faint scent in taste, lasting sweet after taste for a long time, promoting blood circulation to remove blood stasis, remaining a great amount of beneficial components of the bamboo shoots, such as minerals, protein and calcium, and having a beautifying effect. |
| format | Patent |
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The preparation method comprises the following steps: crushing: by taking bamboo shoots as a material, crushing to obtain a pulp dreg and juice mixture; fermenting: adding distiller's yeast and white sugar into the pulp dreg and juice mixture, stirring uniformly, and fermenting to obtain a fermented mixture; distilling: heating the fermented mixture until the same is boiled, and condensating a distillate to obtain the sweet bamboo shoot wine. The prepared sweet bamboo shoot wine has the advantages of having rich bamboo shoot faint scent in taste, lasting sweet after taste for a long time, promoting blood circulation to remove blood stasis, remaining a great amount of beneficial components of the bamboo shoots, such as minerals, protein and calcium, and having a beautifying effect.</description><language>eng</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PASTEURISATION ; PREPARATION THEREOF ; PRESERVATION ; PURIFICATION ; SPIRITS ; STERILISATION ; VINEGAR ; WINE</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151202&DB=EPODOC&CC=CN&NR=105112228A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151202&DB=EPODOC&CC=CN&NR=105112228A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DENG KUIFEN</creatorcontrib><creatorcontrib>PENG WENSHU</creatorcontrib><creatorcontrib>YANG RUIJUAN</creatorcontrib><creatorcontrib>ZENG YIN</creatorcontrib><creatorcontrib>YAN LIANG</creatorcontrib><creatorcontrib>JI AIBING</creatorcontrib><creatorcontrib>ZHUANG LI</creatorcontrib><title>Sweet bamboo shoot wine and preparation method thereof</title><description>The invention provides sweet bamboo shoot wine and a preparation method thereof, having the advantages that water adding in a preparation process is avoided, the alcoholic strength of the prepared bamboo shoot wine can be up to 68 percent, and the wine yield by adopting the method is high and can reach 45 percent. 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The preparation method comprises the following steps: crushing: by taking bamboo shoots as a material, crushing to obtain a pulp dreg and juice mixture; fermenting: adding distiller's yeast and white sugar into the pulp dreg and juice mixture, stirring uniformly, and fermenting to obtain a fermented mixture; distilling: heating the fermented mixture until the same is boiled, and condensating a distillate to obtain the sweet bamboo shoot wine. The prepared sweet bamboo shoot wine has the advantages of having rich bamboo shoot faint scent in taste, lasting sweet after taste for a long time, promoting blood circulation to remove blood stasis, remaining a great amount of beneficial components of the bamboo shoots, such as minerals, protein and calcium, and having a beautifying effect.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Sweet bamboo shoot wine and preparation method thereof |
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