Bamboo powder bamboo wine and preparation method thereof

Abstract

The invention relates to powder bamboo wine and a preparation method thereof, and belongs to the technical field of preparation of powder bamboo wine. The method comprises the following steps: cooking sorghum until the breaking rate reaches 20-35%, adding bamboo powder to obtain a mixture 1, cooking the mixture 1, and moistening; spreading for cooling after re-steaming, mixing with distiller's yeast, culturing bacteria, and fermenting after culturing the bacteria; after fermentation is finished, adding bamboo powder into the fermentation mixture to obtain a mixture 2, and distilling the mixture 2 to obtain newly brewed bamboo wine; the mass of the bamboo powder in the mixture 1 is 15-25% of the total mass of the mixture 1; the mass of the bamboo powder in the mixture 2 is 5-10% of the total mass of the mixture 2. The taste and quality of the wine can be remarkably improved, the wine body is soft, mellow and sweet, and the sobering process after drinking is accelerated. According to the method, the effects of the fresh pink bamboos are fully exerted, harmful substances are removed, the quality and safety of the liquor are improved, and the requirements of consumers for high-quality liquor are met.

Description

Technical Field

[0001] The invention belongs to the technical field of preparing pink bamboo wine, and in particular relates to pink bamboo wine and a preparation method thereof. Background Art

[0002] The flavor quality of traditional baijiu (white liquor) is closely related to its raw materials and brewing process. Currently, traditional baijiu brewing processes primarily use grains such as sorghum, wheat, and corn as their primary raw materials. These raw materials are rich in starch and protein, and can produce ethanol and a variety of flavor compounds through saccharification and fermentation. However, due to the characteristics of these raw materials and bottlenecks in traditional processes, existing baijiu (white liquor) suffers from the following problems: while full-bodied, it lacks distinctive character and a lack of rich aroma. Pectin, amino acids, and other components in these grains easily generate harmful substances such as methanol and fusel oil during fermentation, making it difficult to effectively remove these substances using traditional processes. Natural aging, which typically takes one to three years and is significantly affected by the temperature and humidity of the storage environment, results in low production efficiency. It also makes it difficult to precisely control the generation of flavor compounds during aging, leading to insufficient stability in the liquor's quality. With consumer spending evolving, consumer demand for baijiu has shifted from a desire for drinking to a desire for quality, placing greater emphasis on unique flavor, low irritation, and health benefits. Baijiu brewed from traditional grains struggles to meet the diverse demands of contemporary consumers for high-quality liquor.

[0003] Bamboo stems are rich in natural active ingredients. Their stems contain a variety of polysaccharides, flavonoids, and trace elements, providing both dietary fiber and functional ingredients. Currently, there are no reports on the use of bamboo stems in liquor brewing. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a preparation method of bamboo wine, which applies bamboo to liquor brewing to improve the taste and quality of the liquor, making the liquor soft, mellow and sweet, and sobering up quickly after drinking.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] A preparation method of bamboo wine comprises the following steps: steaming sorghum until the crack rate reaches 20% to 35%, adding bamboo powder to obtain mixture 1, steaming and moistening the mixture 1; re-steaming and cooling the mixture, adding distiller's yeast, cultivating bacteria, and fermenting the mixture after the cultivation; after the fermentation is completed, adding bamboo powder to the fermented mixture to obtain mixture 2, and distilling the mixture 2 to obtain new bamboo wine; the mass of bamboo powder in mixture 1 is 15% to 25% of the total mass of mixture 1; the mass of bamboo powder in mixture 2 is 5% to 10% of the total mass of mixture 2.

[0007] Preferably, the powdered bamboo is crushed into particles with a particle size of 2 to 4 cm.

[0008] Preferably, the wine yeast is added when the mixture is cooled to 25-26°C, and the mass of the wine yeast is 3‰-6‰ of the total mass of the mixture after the wine yeast is added.

[0009] Preferably, the culture temperature is 37-38° C., and the culture time is 18-23 hours.

[0010] Preferably, the fermentation temperature is 35-39° C., and the fermentation time is 30-50 days.

[0011] Preferably, the method also includes sun-drying, aging and blending of the newly brewed bamboo wine.

[0012] Preferably, the wine sun-drying comprises placing the newly brewed bamboo wine into a wine jar and placing it in an open-air, cool place for 3 months.

[0013] Preferably, the aging includes moving the wine into a cellar after the wine is dried in the sun, wherein the temperature of the cellar is 5 to 25° C., the humidity is 50% to 80%, and the cellaring time is greater than 6 months.

[0014] Preferably, the blending is to blend the newly brewed bamboo wine after cellaring with the aged sorghum wine; the newly brewed bamboo wine after cellaring is 5‰ of the quality of the wine after blending.

[0015] Another object of the present invention is to provide pink bamboo wine obtained by the preparation method.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] The present invention provides a method for preparing bamboo wine made from white bamboo. By utilizing the characteristics of white bamboo, it is used as an auxiliary ingredient in liquor brewing, innovatively improving the taste and quality of the liquor, making it mellow, sweet, and quick to sober up after drinking. During the brewing process, the preparation method provided by the present invention utilizes specific fermentation, distillation, and cellaring processes to fully utilize the benefits of fresh white bamboo, remove harmful substances, and improve the quality and safety of the liquor, thus meeting consumer demand for high-quality liquor. The white bamboo wine prepared by the present invention is rich in various trace elements and has high nutritional value. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is the test result of the powdered bamboo wine of Example 1;

[0019] Figure 2 This is the test result of the pink bamboo wine of Example 2;

[0020] Figure 3 This is the test result of the pink bamboo wine of Example 3;

[0021] Figure 4 Be embodiment 4 powder bamboo wine testing result. DETAILED DESCRIPTION

[0022] The present invention provides a method for preparing bamboo wine, comprising the following steps: steaming sorghum until the crack rate reaches 20% to 35%, adding bamboo powder to obtain a mixture 1, steaming the mixture 1 to moisten it; re-steaming the mixture, cooling it, adding distiller's yeast, cultivating bacteria, and fermenting it; after fermentation, adding bamboo powder to the fermented mixture to obtain a mixture 2, and distilling the mixture 2 to obtain new bamboo wine; the weight of bamboo powder in the mixture 1 is 15% to 25% of the total weight of the mixture 1; the weight of bamboo powder in the mixture 2 is 5% to 10% of the total weight of the mixture 2. In a specific embodiment of the present invention, the sorghum selected is large-grained red sorghum from Northeast China.

[0023] In the present invention, the bamboo shoots are preferably 1-3 years old, and fresh bamboo shoots are preferably crushed and used. The bamboo shoots are preferably crushed to a particle size of 2-4 cm, and in some embodiments, the particle size can be 2 cm, 3 cm, or 4 cm. Sorghum is preferably mixed with water at a material-liquid ratio of 100 g:150-250 mL and then steamed, more preferably at a material-liquid ratio of 100 g:180-220 mL. The sorghum is preferably steamed until the cracking rate reaches 22%-34%, and in some embodiments, it can be 22%, 24%, 26%, 28%, 30%, 32%, or 34%. In the present invention, the sorghum is steamed until it fully absorbs water and expands, softening the texture. Adding the bamboo shoots at this point facilitates thorough mixing of the bamboo shoots with the sorghum, allowing them to absorb water and heat evenly. The bamboo shoots in the mixture (1) preferably comprise 16%-24% of the total mass of the mixture (1), and in some embodiments, it can be 16%, 18%, 20%, 22%, or 24%. The mixture 1 is directly steamed, preferably steamed at atmospheric pressure for 15 minutes; then steamed at low pressure and covered with a lid for the first steaming, preferably for 1 hour; the present invention uses the residual heat to continue to soften the raw materials through the first steaming. After the first steaming, turn off the heat and steam for the second time, preferably for 12 to 15 hours (for example, from 5 to 8 pm to 8 am the next day); the present invention can ensure that the raw materials have enough time to fully absorb water and expand, and the texture becomes soft, which is beneficial to the subsequent fermentation process. After the second steaming, re-steaming is carried out, preferably steamed at atmospheric pressure for 5 minutes first, and then steamed at low pressure for 20 to 30 minutes. The atmospheric steaming described in the present invention refers to steaming with high heat, with strong steam and continuous large-scale gushing, which can quickly heat up and break the grain particle structure; the low-pressure steaming refers to steaming with low heat, with slow steam so that the grain is fully gelatinized; both high-heat steaming and slow-heat steaming can be carried out using conventional operations in the field.

[0024] In the present invention, after re-steaming, the mixture is cooled, preferably to 25°C-26°C. After cooling, distiller's yeast (Yiqu) is added, preferably with a weight of 3‰-6‰ of the total weight of the mixture after adding the Yiqu. In some embodiments, the weight may be 3‰, 4‰, 5‰, or 6‰. After adding the Yiqu, incubation is performed, preferably at a temperature of 37°C-38°C, for 18-23 hours, more preferably 20-21 hours. After incubation, fermentation is performed, preferably at a temperature of 35°C-39°C, more preferably 36°C-38°C, for 30-50 days, more preferably 35-45 days. In the present invention, the incubated raw materials are preferably placed in earthenware pots for deep solid-state fermentation. The thermal expansion and contraction effects during fermentation in the earthenware pots promote the absorption of harmful substances such as solids, formaldehyde, cyanide, and lead by bamboo fibers. In a specific embodiment of the present invention, the koji is preferably composed of Xingyu koji purchased from Xingyu Koji Factory in Yanglin, Songming, and Baijiu koji purchased from Huada Bioengineering Co., Ltd. in a mass ratio of 1:1. In the present invention, after fermentation, distillation is performed to obtain the liquor. Preferably, bamboo powder is first added to the fermentation mixture to obtain Mixture 2, which is then distilled to obtain the new bamboo liquor. The bamboo powder in Mixture 2 preferably accounts for 6% to 9% of the total mass of Mixture 2, and in some embodiments, it can be 6%, 7%, 8%, or 9%. The use of bamboo powder during distillation in the present invention enhances the liquor's delicate bamboo fragrance and enriches it with beneficial components found in bamboo powder, giving the distilled liquor a more distinctive, fresh bamboo aroma.

[0025] In the present invention, the obtained bamboo wine is preferably sun-dried, aged, and blended. The sun-dried bamboo wine preferably includes placing the bamboo wine in a wine tank and placing it in a cool, open-air location for three months. The sun-dried bamboo wine can remove unpleasant flavors from the wine, further improving its quality.

[0026] In the present invention, aging is preferably performed after sun-drying. This aging preferably includes transferring the wine to a cellar after sun-drying. The cellar temperature is preferably 5-25°C, more preferably 15-20°C; the humidity is preferably 50%-80%, more preferably 60%-70%, and the cellar storage time is preferably greater than 6 months. After cellar storage, blending is performed, preferably by blending the cellared new bamboo wine with aged sorghum wine. The aged sorghum wine is preferably 15 years old, and the cellared new bamboo wine is preferably 5‰ of the weight of the blended wine. The blended wine of the present invention has a more mellow and uniform taste.

[0027] The present invention discovered that bamboo shoots contain natural polysaccharides that play an important role in the winemaking process. They can serve as an auxiliary carbon source for microbial fermentation, providing additional energy and nutrients for the growth and metabolic activity of yeast and the microbial community in the cellar. During the fermentation process, yeast and microorganisms use the carbon source to grow and reproduce, while also producing various metabolites, such as esters, ketones, and other complex flavor substances. The natural polysaccharides in bamboo shoots can promote the metabolic activity of these microorganisms, thereby increasing the production of flavor substances and making the flavor of the wine richer and more harmonious. During the fermentation process, bamboo shoot polysaccharides can bind to receptors on the surface of yeast cells, activating the yeast's metabolic pathways. At the same time, the polysaccharides can also regulate the structure and function of the microbial community, promote the growth and metabolism of beneficial microorganisms, and improve the stability and efficiency of the entire fermentation system. This promotion of microbial metabolism not only enriches the flavor of the wine but also improves its quality and taste.

[0028] Bamboo fern is rich in flavonoids, which possess potent antioxidant activity. During the aging process of wine, flavonoids accelerate the degradation of irritants such as aldehydes. Aldehydes typically have a strong pungent odor and taste, and their presence can affect the quality and flavor of wine. Through their antioxidant mechanisms, flavonoids react with aldehydes, promoting their conversion into relatively mild compounds, thereby reducing the irritation in the wine and imparting a softer, smoother taste. Flavonoids also inhibit the growth of harmful microorganisms. During the aging process, wine is susceptible to contamination by harmful microorganisms, which can produce unpleasant flavors or affect its stability. By inhibiting the growth and reproduction of harmful microorganisms, the flavonoids in bamboo fern help maintain the stability and quality of the wine. This inhibitory effect reduces potential spoilage during aging and extends the shelf life of the wine.

[0029] Pink bamboo fiber has a unique porous structure that significantly impacts fermentation and aging during the winemaking process. First, its porous structure improves the air permeability of the fermented mash. Good air permeability facilitates the release of gases like carbon dioxide produced during fermentation, while also facilitating the entry of oxygen. Oxygen is crucial for yeast growth and metabolism, especially in the early stages of fermentation, where an adequate amount of oxygen promotes yeast proliferation and metabolic activity. By improving air permeability, pink bamboo fiber provides a more suitable atmosphere for fermentation, optimizing fermentation conditions and increasing fermentation efficiency. Second, its porous structure enhances material transport during fermentation. During fermentation, various nutrients, metabolites, and gases must be transported and exchanged within the mash. The porous structure of pink bamboo fiber provides more channels and surface area for these transports, enabling faster absorption and utilization of nutrients by microorganisms and more timely diffusion and accumulation of metabolites. This efficient material transport not only increases fermentation speed but also contributes to improved wine yield and quality. Finally, the porous structure of pink bamboo fiber also helps improve the removal of harmful substances from wine and shorten the subsequent aging cycle. During the fermentation process, harmful substances in the wine can be removed through the adsorption effect of pink bamboo fiber. The porous structure of pink bamboo fiber provides a large number of adsorption sites that can bind to harmful substances, thereby reducing the harmful substance content in the wine. At the same time, this adsorption effect can also improve the color and taste of the wine. Because pink bamboo fiber can effectively remove harmful substances, it can also reduce the time required for the natural degradation of harmful substances during the aging process, thereby shortening the aging cycle and improving production efficiency.

[0030] The fiber structure and active ingredients of pink bamboo bring unique advantages to the winemaking process in many aspects, from promoting microbial fermentation and improving the body and flavor of the wine to accelerating aging and enhancing the quality of the wine. These benefits work together to promote the optimization and innovation of winemaking processes, laying a solid foundation for brewing high-quality, uniquely flavored wines.

[0031] The invention also provides bamboo wine obtained by the preparation method. The bamboo wine of the invention has transparent color, strong bamboo fragrance, soft, sweet and refreshing taste, and is rich in amino acids, flavonoids, vitamins and trace elements.

[0032] The technical solutions provided by the present invention are described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0033] Example 1

[0034] A method for preparing powdered bamboo wine comprises the following steps:

[0035] Take two-year-old white bamboo stalks and crush them to a particle size of 3 cm for later use. Mix sorghum with water at a material-liquid ratio of 100g:200mL and steam until the cracking rate reaches 30%. Drain the cooking water and add white bamboo to obtain Mixture 1, where the weight of white bamboo should be 20% of the total weight of Mixture 1. Steam Mixture 1 for 15 minutes, then turn to low heat, cover, and let it simmer for 1 hour. Turn off the heat and continue simmering for 12 hours (from 8 pm to 8 am the next day). After simmering, steam at high speed for 5 minutes, then at low heat for 30 minutes.

[0036] After re-steaming, the steamed mixture is cooled to 25°C and mixed with distiller's yeast (composed of Xingyu distiller's yeast and baijiu koji in a 1:1 mass ratio). The yeast mass is 5‰ of the total mass of the mixture after addition. After the distiller's yeast is added, the mixture is incubated at 38°C for 20 hours. After incubation, fermentation is carried out at 36°C for 40 days.

[0037] After the fermentation is completed, powdered bamboo is added to the fermentation mixture to obtain mixture 2, wherein the mass of the powdered bamboo in mixture 2 is 5% of the total mass of mixture 2. Mixture 2 is distilled to obtain new bamboo wine.

[0038] Put the newly brewed bamboo wine into a wine jar and place it in the shade of an open tree for 3 months to dry it.

[0039] After the wine is sun-dried, it is moved to a cellar for aging at a temperature of 20°C and a humidity of 70% for 7 months. After the aging, the bamboo wine is blended with 15-year-old sorghum wine. The bamboo wine is preferably blended at 5‰ of the blended wine weight to obtain pink bamboo wine.

[0040] The bamboo wine obtained in this example was recorded as fresh bamboo wine (white wine) and sent to Yunnan Yunce Quality Inspection Co., Ltd. for testing. The results were as follows: Figure 1 shown.

[0041] Example 2

[0042] A method for preparing powdered bamboo wine comprises the following steps:

[0043] Take three-year-old white bamboo stalks and crush them to a particle size of 2 cm for later use. Mix sorghum with water at a material-liquid ratio of 100g:150mL and steam until the cracking rate reaches 26%. Drain the cooking water and add white bamboo to obtain Mixture 1, where the weight of white bamboo should be 18% of the total weight of Mixture 1. Steam Mixture 1 for 15 minutes, then turn to low heat, cover, and let it simmer for 1 hour. Turn off the heat and continue simmering for 12 hours (from 8 pm to 8 am the next day). After simmering, steam at high speed for 5 minutes, then at low heat for 25 minutes.

[0044] After repeated steaming, the steamed mixture is cooled to 26°C and mixed with distiller's yeast (composed of Xingyu distiller's yeast and baijiu koji in a 1:1 mass ratio), with the mass of the distiller's yeast accounting for 4‰ of the total mass of the mixture after addition. After the distiller's yeast is added, the mixture is incubated at a temperature of 38°C for 22 hours. Fermentation is then carried out at a temperature of 38°C for 50 days. After fermentation is completed, bamboo powder is added to the fermented mixture to obtain Mixture 2, with the mass of bamboo powder in Mixture 2 accounting for 6% of the total mass of Mixture 2. Mixture 2 is then distilled to obtain Bamboo Wine Newly Brewed.

[0045] Put the newly brewed bamboo wine into a wine jar and place it in a cool open air place for 3 months to dry it.

[0046] After the wine is dried, it is moved to the cellar for aging. The temperature in the cellar is 15℃ and the humidity is 80%. The aging time is 7 months.

[0047] After the cellaring is completed, the new bamboo wine after cellaring will be blended with 15-year-old sorghum aged wine. The new bamboo wine after cellaring is preferably 5‰ of the quality of the blended wine.

[0048] The bamboo wine obtained in this example was recorded as fresh bamboo wine (white wine) and sent to Yunnan Yunce Quality Inspection Co., Ltd. for testing. The results were as follows: Figure 2 shown.

[0049] Example 3

[0050] A method for preparing powdered bamboo wine comprises the following steps:

[0051] Take one-year-old white bamboo stalks and crush them to a particle size of 4 cm for later use. Mix sorghum with water at a material-liquid ratio of 100g:250mL and steam until the cracking rate reaches 34%. Drain the cooking water and add white bamboo to obtain Mixture 1, where the weight of white bamboo should be 15% of the total weight of Mixture 1. Steam Mixture 1 for 15 minutes, then turn to low heat, cover, and let it simmer for 1 hour. Turn off the heat and continue to simmer for 12 hours (from 8 pm to 8 am the next day). After simmering, steam at high speed for 5 minutes, then at low speed for 20 minutes.

[0052] After re-steaming, the steamed mixture was cooled to 26°C and mixed with distiller's yeast (comprising Xingyu distiller's yeast and baijiu koji in a 1:1 mass ratio). The yeast mass was 6‰ of the total mass of the mixture after addition. After the distiller's yeast was added, the mixture was incubated at 38°C for 18 hours. After incubation, fermentation was carried out at 37°C for 35 days.

[0053] After the fermentation is completed, powdered bamboo is added to the fermentation mixture to obtain mixture 2, wherein the mass of the powdered bamboo in mixture 2 is 10% of the total mass of mixture 2. Mixture 2 is distilled to obtain new bamboo wine.

[0054] Put the newly brewed bamboo wine into a wine jar and place it in a cool open air place for 3 months to dry it.

[0055] After the wine is dried, it is moved to the cellar for aging. The temperature in the cellar is 10℃ and the humidity is 50%. The aging time is 7 months.

[0056] After the cellaring is completed, the new bamboo wine after cellaring will be blended with 15-year-old sorghum aged wine. The new bamboo wine after cellaring is preferably 5‰ of the quality of the blended wine.

[0057] The bamboo wine obtained in this example was recorded as fresh bamboo wine (white wine) and sent to Yunnan Yunce Quality Inspection Co., Ltd. for testing. The results were as follows: Figure 3 shown.

[0058] Example 4

[0059] A method for preparing powdered bamboo wine comprises the following steps:

[0060] Take two-year-old white bamboo stalks and crush them to a particle size of 3 cm for later use. Mix sorghum with water at a material-liquid ratio of 100g:200g and steam until the cracking rate reaches 22%. Drain the cooking water and add white bamboo to obtain Mixture 1, where the weight of white bamboo should be 16% of the total weight of Mixture 1. Steam Mixture 1 for 15 minutes, then turn to low heat, cover, and let it simmer for 1 hour. Turn off the heat and continue simmering for 12 hours (from 8 pm to 8 am the next day). After simmering, steam at high speed for 5 minutes, then at low heat for 25 minutes.

[0061] After re-steaming, the steamed mixture is cooled to 25°C and mixed with distiller's yeast (composed of Xingyu distiller's yeast and baijiu koji in a 1:1 mass ratio). The yeast mass is 5‰ of the total mass of the mixture after addition. After the distiller's yeast is added, the mixture is incubated at 38°C for 20 hours. After incubation, fermentation is carried out at 36°C for 45 days.

[0062] After the fermentation is completed, powdered bamboo is added to the fermentation mixture to obtain mixture 2, wherein the mass of the powdered bamboo in mixture 2 is 8% of the total mass of mixture 2. Mixture 2 is distilled to obtain new bamboo wine.

[0063] Put the newly brewed bamboo wine into a wine jar and place it in a cool open air place for 3 months to dry it.

[0064] After the wine is dried, it is moved to the cellar for aging. The temperature in the cellar is 25℃ and the humidity is 60%. The aging time is 7 months.

[0065] After the cellaring is completed, the new bamboo wine after cellaring is blended with 15-year-old sorghum aged wine. The new bamboo wine after cellaring is preferably 5‰ of the quality of the blended wine to obtain pink bamboo wine.

[0066] The bamboo wine obtained in this example was recorded as fresh bamboo wine (white wine) and sent to Yunnan Yunce Quality Inspection Co., Ltd. for testing. The results were as follows: Figure 4 shown.

[0067] Comparative Example 1

[0068] The difference between this comparative example and Example 1 is that no bamboo powder is added, and the remaining steps are the same as Example 1.

[0069] Comparative Example 2

[0070] The difference between this comparative example and Example 1 is that the powdered bamboo and sorghum are mixed and steamed together until the cracking rate reaches 30%, and then the mixture is turned to a small temperature and steamed for 1 hour. The remaining steps are the same as in Example 1.

[0071] Comparative Example 3

[0072] The difference between this comparative example and Example 1 is that after the fermentation is completed, the fermentation mixture is not mixed with bamboo powder, and the fermentation mixture is directly distilled to obtain bamboo wine. The remaining steps are the same as those in Example 1.

[0073] Comparative Example 4

[0074] The difference between this comparative example and Example 1 is that the mass of the bamboo powder in the mixture 1 is 10% of the total mass of the mixture 1, and the remaining steps are the same as those in Example 1.

[0075] Comparative Example 5

[0076] The difference between this comparative example and Example 1 is that the mass of the bamboo powder in the mixture 1 is 30% of the total mass of the mixture 1, and the remaining steps are the same as those in Example 1.

[0077] Example 5

[0078] Sensory evaluation.

[0079] Ten people (5 men and 5 women) who had undergone at least half a year of sensory evaluation training for liquor were selected to taste the pink bamboo liquor obtained in Examples 1 to 4 and Comparative Examples 1 to 5 in a standard sensory evaluation room. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0080] Table 1 Sensory evaluation standards

[0081] project Score range describe Color 0-20 Transparent and colorless is 20 points, the darker or more turbid the color, the lower the score. aroma 0-30 The more mellow and rich the bamboo fragrance, the higher the score will be. The lighter or more odorous the fragrance, the lower the score will be. Taste 0-30 30 points for mellow, smooth and non-irritating taste, and lower points for rough and irritating taste. decanting speed 0-20 The faster you sober up, the higher your score will be.

[0082] Table 2 Sensory evaluation results

[0083]

[0084]

[0085] The results in Table 2 show that the bamboo wine provided by the present invention exhibits excellent color, aroma, mouthfeel, and decanting speed, with sensory evaluation results of 86 points or above. Comparative Example 1, in which bamboo was not added, resulted in a rather monotonous taste, lacking the unique fragrance of bamboo, insufficient body, and a prolonged decanting time. During the aging process, the degradation of irritants such as aldehydes in the wine was slow, resulting in little significant improvement in wine quality. Furthermore, the mash had poor air permeability, which affected fermentation efficiency, wine yield, and quality. Comparative Example 2, in which bamboo was co-cooked with sorghum, failed to fully release and activate its polysaccharides and flavonoids. During fermentation, microbial utilization of bamboo was inefficient, resulting in fewer flavor compounds and a less rich taste and flavor than in Example 1. Furthermore, the aging effect was relatively weak, resulting in limited improvement in wine quality. Comparative Example 3, in which bamboo was not thoroughly mixed with bamboo after fermentation and subsequent processing was not performed, failed to fully absorb the beneficial components of bamboo, lacking its unique flavor and mouthfeel. During the aging process, the adsorption and antioxidant effects of bamboo powder failed to play an effective role, the quality and taste of the wine were not as good as Examples 1 to 4, and the removal effect of harmful substances was poor. In Comparative Example 4, the amount of bamboo powder added was too low, and its role in the fermentation, aging and other processes could not be fully exerted. The amount of flavor substances generated in the wine was small, the taste was not rich enough, the aging effect and the removal effect of harmful substances were not as good as Examples 1 to 4, and the quality and taste of the wine were relatively poor. In Comparative Example 5, the amount of bamboo powder added was too high, resulting in poor air permeability of the mash during fermentation, affecting the normal growth and metabolic activities of microorganisms. Some unpleasant flavors appeared in the wine, the taste was not harmonious enough, and the quality and taste were not as good as Examples 1 to 4.

[0086] Example 6

[0087] Determination of components in bamboo wine from different powdered bamboo shoots.

[0088] The pink bamboo wine obtained in Examples 1 to 4 and Comparative Examples 1 to 5 was sent to Yunnan Yunce Quality Inspection Co., Ltd. for testing. The results are shown in Table 3.

[0089] Table 3 Detection results of different powdered bamboo wine components

[0090]

[0091]

[0092] The results in Table 3 show that the content of beneficial ingredients such as amino acids, flavonoids, and vitamins in the wine sample of Comparative Example 1, which did not contain bamboo powder, was significantly lower than that in the wine samples of Examples 1 to 4, which contained bamboo powder. In contrast, the wine samples of Examples 1 to 4 of the present invention were rich in beneficial ingredients, indicating that the addition of bamboo powder and proper processing can significantly improve the quality of wine and increase the beneficial ingredients in the wine.

[0093] Example 7

[0094] 1. Antioxidant properties of pink bamboo wine.

[0095] The DPPH method was used to determine the free radical scavenging ability of the bamboo wine samples provided in Examples 1 to 4 and Comparative Examples 1 to 5. The results are shown in Table 4.

[0096] Table 4 Antioxidant capacity test results of different bamboo wines

[0097] sample DPPH free radical scavenging rate (%) Example 1 72.5 Example 2 68.3 Example 3 65.2 Example 4 69.8 Comparative Example 1 32.1 Comparative Example 2 41.2 Comparative Example 3 36.7 Comparative Example 4 45.9 Comparative Example 5 40.5 Positive control (VC solution) 85.6

[0098] As can be seen from Table 4, the wine samples of each example have a certain antioxidant capacity, among which Example 1 has the strongest antioxidant capacity, with a scavenging rate of 72.5% for DPPH free radicals, close to 85.6% of the positive control VC solution. The scavenging rates of the comparative examples are significantly lower than those of Examples 1 to 4, especially Comparative Example 1 without adding bamboo powder, with a scavenging rate of only 32.1%, indicating that the antioxidant components such as flavonoids in bamboo powder play an important role in the wine.

[0099] 2. Antibacterial effect of pink bamboo wine

[0100] The antibacterial effects of the bamboo wine provided in Examples 1 to 4 and Comparative Examples 1 to 5 on Staphylococcus aureus, Escherichia coli, and Candida albicans were determined by using a paper diffusion method. The results are shown in Table 5.

[0101] Table 5 Antibacterial effect test results of different powdered bamboo wines

[0102]

[0103]

[0104] As can be seen in Table 5, the wine samples from each example exhibited a certain degree of inhibitory effect against Staphylococcus aureus, Escherichia coli, and Candida albicans. Example 1 had the largest inhibition zone diameter and the best antibacterial effect. However, the inhibition zone diameters of the comparative examples were smaller, indicating weaker antibacterial effects. Comparative Example 1, which did not contain bamboo powder, showed the worst antibacterial effect, further demonstrating that the antibacterial components in bamboo powder play an important role in wine.

[0105] 3. Bamboo wine promotes digestion and appetite

[0106] Thirty healthy mice were randomly divided into five groups of six mice each. Each group was gavaged with the alcohol samples of Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4. A blank control group was gavaged with distilled water. The mice were gavaged once daily at a volume of 0.15 mL / 10 g body weight for 14 consecutive days. The food intake and body weight changes of the mice were recorded. The results are shown in Table 6:

[0107] Table 6 Effects of different bamboo wines on food intake and body weight in mice

[0108] Group Average daily food intake (g) Weight gain (g) Blank control group 20.5±1.2 12.3±0.8 Example 1 25.8±1.5 16.7±1.1 Comparative Example 1 22.1±1.0 13.5±0.7 Comparative Example 2 23.5±1.3 14.2±0.9 Comparative Example 3 22.6±1.1 13.8±0.6 Comparative Example 4 24.2±1.4 15.3±1.0

[0109] As can be seen from Table 6, the average daily food intake and weight gain of mice gavaged with the Example 1 wine sample were significantly higher than those in the blank control group and the various comparative groups, indicating that the Example 1 wine sample has a significant effect in promoting digestion and appetite. The food intake and weight gain of mice in the various comparative groups were lower than those in the Example 1 group, especially the Comparative Group 1 group, which did not contain bamboo powder, and showed little difference from the blank control group.

[0110] 4. Protective effect of bamboo wine on cardiovascular system

[0111] Fifty healthy volunteers aged 30 to 50 were randomly divided into six groups, with 10 people in each group. There was no statistical difference in gender, age, systolic blood pressure, diastolic blood pressure, total cholesterol content and triglyceride content among the volunteers before drinking the powdered bamboo wine, and they were comparable. Among them, five groups of volunteers drank the wine samples of Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4 respectively, and another group drank distilled water as a blank control group. Drink twice a day, each time drinking 25mL, for 28 consecutive days, and measure the volunteers' blood pressure, blood lipids and other cardiovascular related indicators. The results are shown in Table 7:

[0112] Table 7 Effects of different bamboo wines on cardiovascular indicators of volunteers

[0113] Group Systolic blood pressure (mmHg) Diastolic blood pressure (mmHg) Total cholesterol (mmol / L) Triglycerides (mmol / L) Blank control group 120±10 80±6 4.5±0.5 1.5±0.3 Example 1 115±9 76±5 4.0±0.4 1.2±0.2 Comparative Example 1 122±11 82±7 4.8±0.6 1.6±0.4 Comparative Example 2 120±10 81±6 4.6±0.5 1.5±0.3 Comparative Example 3 121±10 83±7 4.7±0.5 1.6±0.3 Comparative Example 4 118±9 79±6 4.4±0.5 1.4±0.3

[0114] As can be seen in Table 7, the volunteers who drank the Example 1 wine sample showed significantly better cardiovascular indicators, including systolic and diastolic blood pressure, total cholesterol, and triglycerides, than those in the blank control group and the various comparative groups. This suggests that the Example 1 wine sample has certain cardiovascular benefits, likely due to the flavonoids in the bamboo shoots, which have antioxidant and vascular function-improving properties, reducing the risk of cardiovascular disease. However, the improvement in cardiovascular indicators in the various comparative groups was not as significant as in the Example 1 group, further demonstrating the role of bamboo shoots in wine.

[0115] In summary, the bamboo wine of the present invention has significant advantages in anti-oxidation, antibacterial, digestion and appetite promotion, and cardiovascular system protection.

[0116] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for preparing bamboo wine, characterized in that: The steps include: The sorghum is steamed until the crack rate reaches 20% to 35%, and bamboo powder is added to obtain a mixture 1, the mixture 1 is steamed and then moistened; after repeated steaming, it is cooled, and then mixed with wine yeast, and fungi are cultivated, and fermented after the fungi are cultivated; after the fermentation is completed, bamboo powder is added to the fermented mixture to obtain a mixture 2, and the mixture 2 is distilled to obtain bamboo wine. The mass of the powdered bamboo in the mixture 1 is 15% to 25% of the total mass of the mixture 1; the mass of the powdered bamboo in the mixture 2 is 5% to 10% of the total mass of the mixture 2.

2. The preparation method according to claim 1, characterized in that The powdered bamboo is crushed into particles with a particle size of 2 to 4 cm.

3. The preparation method according to claim 1, characterized in that When the mixture is cooled to 25-26℃, add the koji. The mass of the koji should be 3‰-6‰ of the total mass of the mixture after adding the koji.

4. The preparation method according to claim 1, characterized in that The culture temperature is 37-38° C., and the culture time is 18-23 hours.

5. The preparation method according to claim 1, characterized in that the fermentation temperature is 35°C to 39°C and the fermentation time is 30 to 50 days.

6. The preparation method according to claim 1, characterized in that It also includes the sun-drying, aging and blending of newly brewed bamboo wine.

7. The preparation method according to claim 6, characterized in that The wine-drying method comprises putting the newly brewed bamboo wine into a wine jar and placing it in a cool open air place for 3 months.

8. The preparation method according to claim 6, characterized in that The aging process includes moving the wine into a cellar after the wine is dried in the sun. The temperature in the cellar is 5° C. to 25° C., the humidity is 50% to 80%, and the cellaring time is greater than 6 months.

9. The preparation method according to claim 6, characterized in that The blending is to blend the newly brewed bamboo wine after cellaring with the aged sorghum wine; the newly brewed bamboo wine after cellaring is 5‰ of the quality of the wine after blending.

10. Bamboo wine obtained by the preparation method according to any one of claims 1 to 9.

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