Bamboo juice wine and preparation method thereof

Abstract

The invention discloses bamboo liqueur and a preparation method thereof, and belongs to the technical field of liqueur preparation. The preparation method comprises the following steps: crushing bamboo green, and mixing obtained bamboo green powder with water to form a mixed solution; adding white spirit to obtain a mixture; sequentially performing operations of soaking, boiling and distillate collection on the mixture, wherein the operation sequence is repeated for multiple times; and combining the distillates collected each time, and distilling again to obtain the bamboo juice wine. The bamboo juice wine prepared by the method is soft and sweet in taste, the dryness feeling of Maotai-flavor liquor is obviously reduced, obvious Maotai flavor and bamboo faint scent are achieved, 99 new compounds are added, 101 compounds are reduced, the total category and content of aldehyde compounds are obviously reduced, and the total category and content of higher alcohol compounds are obviously reduced; compared with original base liquor, the total flavonoid content is obviously increased, the acid ester content is obviously reduced, the pH value is obviously increased, the total ester content is reduced, the glucose content is obviously increased, and the types of volatile compounds are increased from original 30 to 55.

Description

Technical Field

[0001] This invention belongs to the field of liqueur production technology, specifically relating to a bamboo liqueur and its preparation method. Background Technology

[0002] While the acceptance of Maotai-flavor baijiu among young consumers (18-35 years old) continues to increase, making it one of the core categories in the baijiu industry's transformation towards a younger demographic, it still faces challenges in terms of taste adaptability. For example, some young consumers find "Maotai-flavor baijiu to be too dry." This "dryness" primarily stems from the brewing process of Maotai-flavor baijiu. Renowned for its "high-temperature koji making, nine distillations, eight fermentations, and seven extractions," Maotai-flavor baijiu boasts a rich, full-bodied flavor with a prominent Maotai aroma. However, due to the high alcohol content and the complex blend of flavor compounds, it often carries a slightly burning "dryness." The current understanding is that this "dryness" is due to the following: The high-temperature environment during the brewing process of Maotai-flavor liquor promotes the metabolism of microorganisms, producing aldehydes. Low-boiling-point aldehydes such as acetaldehyde and acrolein do not completely volatilize during distillation, remaining in the liquor and irritating the oral mucosa, causing a burning sensation. Simultaneously, high-temperature fermentation produces fusel oil compounds, such as isoamyl alcohol and isobutanol, which easily trigger nerve and vascular stress responses, exacerbating the feeling of heat. Traditional Chinese medicine considers liquor to be a "yang-heating" substance, and its high alcohol content (53°±1) inherently possesses warming properties. Maotai-flavor liquor undergoes multiple high-temperature fermentations during brewing, further strengthening its "fire" nature, easily leading to excessive yang energy in the body, resulting in dry mouth, flushed face, and other heat-related reactions. The acid content of Maotai-flavor liquor is 3-5 times that of ordinary liquor (mainly acetic acid and lactic acid). Acid enters the liver; excessive consumption may inhibit the spleen and stomach's digestive function, causing a "sour and dry" sensation, manifested as epigastric fullness and discomfort.

[0003] Bamboo shavings, derived from the green parts of bamboo species such as *Phyllostachys edulis*, *Phyllostachys macrocarpa*, and *Phyllostachys pubescens*, are slightly cold in nature and enter the lung and stomach meridians. They are described in the *Compendium of Materia Medica* as having the effects of "cooling the heart meridian, replenishing vital energy, clearing heat, and soothing the spleen." The bamboo leaf polysaccharides and flavonoids they contain can neutralize the pungent and hot nature of alcohol, creating a dynamic balance of "mutual restraint between cold and heat." Chlorogenic acid and quercetin in bamboo shavings can bind to aldehydes through hydrogen bonds, forming water-soluble complexes that reduce their biological activity. The cAMP phosphodiesterase inhibitors abundant in bamboo shavings can increase cAMP levels in liver cells, activate protein kinase A (PKA), promote the activity of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH), and accelerate alcohol metabolism (shortening the half-life by 23%). Simultaneously, the dietary fiber they contain can adsorb heavy metal ions (such as lead and cadmium) in alcohol, reducing the burden on the liver and kidneys.

[0004] The combination of bamboo and wine can be traced back to the Eastern Han Dynasty. According to the Suichang County Annals, at the beginning of summer, raw wine was poured into bamboo cavities and naturally aged for 1-5 years to form "living bamboo wine with an amber color and a refreshing aroma." Drinking it "refreshes the mind and helps with work." During the Northern and Southern Dynasties, bamboo wine culture flourished: Emperor Jianwen of Liang praised its elegance with the line "Orchids are offered as a sacrifice, bamboo wine is clear and fragrant"; Empress Wu Zetian's line "Bamboo leaves float in the wine, lotus flowers are painted on the cup" became a classic image; the Tang Dynasty pharmacopoeia "Qianjin Yifang" stated that "bamboo sap wine" could "clear phlegm and open the orifices", becoming a prescription for treating diseases in the palace; "bamboo leaf wine" was popular in the market during the Song Dynasty, as evidenced by Su Shi's poem "I first tasted bamboo leaf wine in a country shop, and once visited Xinghua Village to persuade farmers"; by the Ming and Qing Dynasties, Li Shizhen detailed the method of making "bamboo dew wine" in "Compendium of Materia Medica": take the juice that seeps out from the holes of bamboo tubes in the morning, mix it with wine, and seal it, saying that it "obtains the pure air of bamboo, communicates with the spirit and nourishes the liver and gallbladder"; the famous doctor Fu Shan innovated the formula of bamboo leaf green wine, increasing the number of medicinal materials from 4 to 12 (including bamboo leaves, gardenia, angelica, etc.), summarizing its rich and fragrant aroma as "creating a floral fragrance", laying the foundation for modern bamboo leaf green wine.

[0005] Bamboo shavings are the dried middle layer of the stems of grasses (such as *Phyllostachys edulis* and *Phyllostachys pubescens*). They need to be scraped and dried in the shade, and were anciently called "Zhu Er Qing" or "Qing Zhu Ru". Their medicinal value has been highly praised in medical texts throughout history: sweet and slightly cold in nature, they enter the lung and stomach meridians, and have the effects of clearing heat and resolving phlegm, relieving irritability and stopping vomiting. Modern analytical chemistry research has found that bamboo shavings contain effective components such as 2,5-dimethoxy-p-benzoquinone, eugenol, β-hydroxybenzaldehyde, and cyclic adenosine monophosphate (cAMP). Bamboo shavings wine was first recorded in *Taiping Shenghui Fang*, with the formula: 60g of green bamboo shavings, 20g of donkey-hide gelatin, and 400ml of rice wine. The preparation method involves boiling the bamboo shavings and donkey-hide gelatin in rice wine, and taking it in three divided doses. Its function is to "relieve pain and soothe menstruation, stop bleeding and calm the fetus," especially suitable for pregnant women with bleeding. This formula combines the heat-clearing effect of bamboo shavings with the yin-nourishing effect of donkey-hide gelatin, and uses rice wine as a guide to enhance the penetration of the medicine, embodying the concept of "medicine and food sharing the same origin". The traditional method of making bamboo shavings liqueur involves soaking bamboo shavings in 40° rice wine for 49 days, then adding fresh bamboo sap and light bamboo leaves for a second fermentation. The liqueur is then aged in bamboo tubes for three years. Modern mass spectrometry analysis shows that aged bamboo shavings liqueur contains 19 unique terpenoid compounds. However, current production methods are time-consuming and complex, resulting in liqueurs with poor stability and a limited base. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to provide a bamboo liqueur that combines the aroma of soy sauce-flavored baijiu with the aroma of bamboo, while having a smoother and sweeter taste. Another technical problem to be solved by the present invention is to provide a method for preparing bamboo liqueur that is simple and quick.

[0007] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0008] A method for preparing bamboo liqueur includes the following steps:

[0009] 1) Pulverize the bamboo shoots to obtain bamboo shoot powder;

[0010] 2) Mix the bamboo powder obtained in step 1) with water to form a mixture;

[0011] 3) Add white wine to the mixture obtained in step 2) to obtain a final mixture;

[0012] 4) Under pressure, the mixture obtained in step 3) is subjected to soaking, boiling and distillation in sequence, and this sequence of operations is repeated multiple times;

[0013] 5) Combine the collected distillates and distill them again to obtain bamboo liqueur.

[0014] Furthermore, the bamboo green is selected from one of the following: green bamboo, big-headed bamboo, light bamboo, Jinfoshan square bamboo, hard-headed yellow bamboo, hairy ring bamboo, square bamboo, bamboo genus, cold bamboo genus, and bamboo genus.

[0015] Furthermore, the bamboo powder has a mesh size of 60.

[0016] Furthermore, the mass-to-volume ratio of the bamboo powder to water is 50~250:3.

[0017] Furthermore, the volume ratio of water to liquor is 9:1.

[0018] Furthermore, the liquor in question is a pure baijiu with a soy sauce aroma.

[0019] Furthermore, the pressurization condition is 0.1 MPa.

[0020] Furthermore, the steps of sequentially soaking, boiling, and collecting the distillate, which are repeated multiple times, are as follows: first soak for 30 minutes, boil for 30 minutes, collect the distillate, soak again for 1 hour, boil for 1 hour, collect the distillate, then soak for 1 hour, boil for 30 minutes, collect the distillate, and finally soak for 12 hours and boil for 30 minutes until the alcohol content is 0°; collect all the distillate, mix them, and distill again.

[0021] Furthermore, the bamboo liqueur prepared by the aforementioned method is a bamboo liqueur.

[0022] Furthermore, the total flavonoid content of the bamboo liqueur is not less than 5.0 mg / L, the pH value is not less than 5.0, and the soluble sugar content is not less than 35 mg / L.

[0023] Compared with the prior art, the present invention has the following advantages:

[0024] (1) In terms of sensory evaluation, the bamboo liqueur prepared by this invention has less of a spicy taste and reduces the "dryness" of traditional sauce-flavored liquor. It is smooth, sweet and palatable, and has a distinct bamboo aroma. At the same time, it retains the characteristics of sorghum liquor in sauce-flavored liquor.

[0025] (2) The bamboo liqueur prepared by this invention has 55 more volatile compounds than the original base liquor, compared to the original 30.

[0026] (3) The bamboo liqueur prepared by this invention has 99 new non-volatile compounds compared with the original base wine, while 101 compounds are less. The aldehyde compounds are significantly reduced, while the flavonoid compounds are significantly increased. In particular, dihydroflavonols and flavanols are compounds that are present in the liqueur but not in the original wine. At the same time, the glucose content in the sugars is 5.2 times that of the original base wine. The pH is significantly higher than that of the original wine, but the total esters and total acid esters are reduced.

[0027] (4) The bamboo liqueur obtained by the present invention has increased the fragrance and sweetness of bamboo, but reduced the original strongness of the sauce-flavored liquor. The liquor is more mellow and more suitable for women or people who do not drink frequently.

[0028] (5) The harmful metal content of the bamboo liqueur prepared by this invention meets the requirements of GB 7101-2022. Attached Figure Description

[0029] Figure 1 Images of the bamboo green powder and bamboo liqueur prepared in this application;

[0030] Figure 2 This is a graph showing the content of harmful elements in the bamboo liqueur prepared in Example 1 of this application;

[0031] Figure 3 This is a comparison chart of the volatile organic compounds (VOCs) of the bamboo liqueur prepared in Example 1 of this application and the original wine.

[0032] Figure 4 This is a graph showing the difference in non-volatile organic compounds between the bamboo liqueur prepared in Example 1 of this application and the original liquor;

[0033] Figure 5 A heat map showing the relative contents of various compounds in the bamboo liqueur prepared in Example 1 of this application;

[0034] Figure 6 The total flavonoids and soluble sugars of the liqueur prepared according to the methods of Examples 2 and 3 of this application are shown in the figure.

[0035] Figure 7 A comparison chart of the amounts of major ester compounds in bamboo liqueur made from two types of base liquor in Example 4 of this application;

[0036] Figure 8 This is a comparison chart of total flavonoids and pH of liqueurs prepared by different processes in Example 5 of this application;

[0037] Figure 9 This is a graph showing the effect of different amounts of bamboo leaves added on the total flavonoid content in bamboo liqueur in Example 6 of this application. Detailed Implementation

[0038] The present invention will be further illustrated below with reference to specific embodiments. These embodiments are implemented based on the technical solutions of the present invention, and it should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention.

[0039] The sauce-flavored baijiu used in the following examples is produced in Maotai Town. The production standards of the baijiu meet the requirements of the national standard GB / T26760-2011. It is a pure fermented liquor with an alcohol content of 53°.

[0040] Example 1

[0041] The 1-year-old green bamboo (Bambusa tuldoides Munro) used in this example was collected from Zhouzai Town, Guangning County, Guangdong Province.

[0042] Select bamboo culms that have already sprouted branches and leaves after the previous year's bamboo shoots. The culms should be green, without spots or insect damage. Peel off the outer layer of bamboo, 1-2 mm thick, retaining some of the inner bamboo flesh. The outer layer is the part of the bamboo culm from the 5th to the 25th node from the root. Grind the separated outer layer using a grinder, keeping the sample temperature below 30℃ throughout the process. After passing the crushed sample through a 60-mesh sieve, weigh 450g of the bamboo powder and place it in a non-woven fabric bag. Add 9L of purified water and then 1L of Maotai-flavor liquor. The boiling vessel needs to maintain a certain pressure (0.1 MPa). The mixed liquid is heated to 70°C and soaked for 30 minutes, then heated to 100°C and boiled for 30 minutes, while simultaneously collecting the distillate through a condenser. Then, it is soaked at 90°C for 1 hour, then heated to 100°C and boiled for 1 hour, collecting the distillate; soaked at 90°C for 1 hour, then heated to 100°C and boiled for 30 minutes, collecting the distillate; soaked at 50°C for 12 hours, then heated to 100°C and boiled for 30 minutes, until the alcohol content reaches 0°, collecting the distillate; the four distillates are mixed and then subjected to a second distillation at 90°C under 0.1 MPa pressure. The alcohol content is controlled by a reflux column, collecting the liquor with an alcohol content above 40°. The liquors above 40° are mixed to prepare 53° Bamboo Dew Wine. Figure 1 As shown.

[0043] The obtained 53° bamboo nectar liquor was tested for harmful element content. Three batches of samples were submitted for testing, labeled Sample 1, Sample 2, and Sample 3. The elemental determination method followed HJ700-2014 "Determination of 65 Elements in Water by Inductively Coupled Plasma Mass Spectrometry". Results are as follows: Figure 2 As shown, the content of harmful elements complies with GB 2762-2022 "National Food Safety Standard - Limits of Contaminants in Food (Beverage Standard)".

[0044] The volatile compounds of the obtained 53° Bamboo Dew Wine and original base wine were determined by gas chromatography-mass spectrometry (GC-MS), with cyclohexanone as the internal standard. The method was slightly modified from that of Chen Xiaoqin et al. GC conditions: DB-5MS (30 m × 0.25 mm, 0.25 μm) capillary column; high-purity helium (He) (99.999%) as carrier gas; flow rate 1.00 mL / min; splitless injection. Injector temperature 240℃; temperature program: 40℃ for 5 min, increasing to 150℃ at 5℃ / min, holding for 3 min, and finally increasing to 240℃ at 5℃ / min, holding for 5 min. MS conditions: electron ionization (EI) source; ion source temperature 250℃; electron energy 70 eV; transfer line temperature 240℃; scan range 35–550 amu. Qualitative and quantitative analysis: The detection results were compared and identified with the National Institute of Standards and Technology (NIST) mass spectrometry database, retaining only compounds with a match score >700; semi-quantitative analysis was performed using the internal standard method. Results are shown below. Figure 3 .

[0045] Depend on Figure 3 It can be seen that the difference between bamboo nectar wine and the original base wine was determined, and a total of 32 compounds were identified. Among them, 17 compounds were identified in the original wine, while 23 compounds were identified in bamboo nectar wine. The number of compounds increased significantly, with bamboo nectar wine having 15 more compounds than the original wine. However, it also retained most of the ester compounds in the original nectar wine, such as ethyl hexanoate, ethyl palmitate, ethyl caprylate, ethyl butyrate, and ethyl phenylacetate, while reducing substances such as furanol. This indicates that bamboo nectar wine has more complex volatile substances.

[0046] The nonvolatile compounds of the obtained 53° Bamboo Dew liquor and the original base liquor were analyzed according to the method of Jiao Yu, Su Wei, Mu Yingchun, et al. Analysis of Differential Components of Sauce-flavored Baijiu of Different Years Based on Non-targeted Metabolomics [J]. China Brewing, 2025, 44 (05):66-75. The analysis was performed by Wuhan Maiwei Metabolic Biotechnology Co., Ltd. using non-targeted metabolomics analysis, with the original liquor as a control. The chromatographic column was a Waters ACQUITY UPLC HSS T3 Column 1.8 μm, 2.1 mm x 100 mm. The results are as follows. Figure 4 .

[0047] Depend on Figure 4 A total of 929 compounds were detected in the two types of wine, including 729 common compounds and 99 unique compounds in the bamboo dew wine. Classification of these compounds revealed 56 categories, including protein amino acids and sugars. Two categories of compounds are unique to bamboo: dihydroflavonols and flavanols. The original wine group is unique to phenolic amines. Among the common compounds, the levels of eight aldehydes were significantly lower in the bamboo dew wine compared to the original wine, but the glucose content was significantly higher in the bamboo dew wine.

[0048] The contents of 929 compounds detected in the obtained 53° Bamboo Dew Wine and raw wine were determined based on the Variable Importance in Projection (VIP) obtained by the OPLS-DA model (biological replicates ≥3). Differential metabolites could also be further screened using the p-value / FDR (biological replicates ≥2) or FC value from univariate analysis. The screening criteria for differential metabolites in this project were: metabolites with VIP>1, fold change ≥2, and fold change ≤0.5 were selected, resulting in 505 differential metabolites. Heatmaps were generated using the ComplexHeatmap package in R language based on their relative contents, and hierarchical cluster analysis (HCA) was performed to analyze the accumulation patterns of metabolites among different samples. Figure 5 .Depend on Figure 5 It can be seen that the content of 434 compounds in the liqueur was significantly lower than that in the original wine, while the content of 71 compounds was significantly higher in the bamboo liqueur. Among them, 15 alcohols, 8 aldehydes, 18 alkaloids, and 32 benzene compounds were significantly reduced, while dihydroflavonols and flavanols were significantly increased. The glucose content in the liqueur was 5.2 times higher than that in the original wine, as shown in Table 1.

[0049] Table 1. Compounds with increased content in bamboo syrup wine

[0050]

[0051]

[0052]

[0053]

[0054]

[0055]

[0056] The prepared 53° bamboo syrup liquor and the original base liquor were compared, and the total flavonoids, total esters, acid esters, soluble sugars, pH, and metal content were determined. Total flavonoids were determined using the AlCl3 colorimetric method with rutin as the standard solution; total esters, pH, and acid esters were determined according to GB / T 10345-2022 "Analytical Methods for Baijiu"; soluble sugars were determined using the phenol-sulfuric acid method with glucose as the standard solution. The results are shown in Table 2.

[0057] Table 2. Compound content of bamboo liqueur and base liquor

[0058]

[0059] As shown in Table 1, the pH of the liqueur is significantly higher than that of the original wine, which is due to the smoother body of the wine. At the same time, the total flavonoid content in the bamboo liqueur is 100 times that of the original wine, the antioxidant components are significantly increased, and the ester balance is improved: the total ester content decreased from 2.83 g / L to 1.16 g / L, and the ester-ester ratio was optimized from 65.16 mmol / L to 14.28 mmol / L.

[0060] Example 2

[0061] Bamboo shoots from one-year-old bamboo culms of the Da Tou Dian bamboo were used as raw materials for making bamboo nectar wine. The base liquor was still Maotai-style sauce-flavored liquor from Maotai Town, and other processing conditions were the same as in Example 1.

[0062] Example 3

[0063] Bamboo shoots from one-year-old bamboo culms were used as raw materials for making bamboo nectar wine. The base liquor was still Maotai-style sauce-flavored liquor from Maotai Town, and other processing conditions were the same as in Example 1.

[0064] The 53° bamboo liqueur prepared in Examples 2 and 3 were subjected to determination of total flavonoids and soluble sugars, using the same methods as in Example 1. The results are shown below. Figure 6 .Depend on Figure 6 It can be seen that the total flavonoid content in Examples 2 and 3 is basically the same as that in Example 1, and the soluble sugar content is also basically the same as that in Example 1 (Table 3), demonstrating the stability of this method.

[0065] According to the requirements of GB / T 10345-2022 "Analysis Methods for Baijiu", the tasters of Chishui City Wine Industry Association conducted a sensory evaluation of the baijiu prepared according to Examples 1-3. As can be seen from Table 3, although the baijiu prepared according to the examples has a short aftertaste, it is smooth and sweet on the palate with a distinct bamboo aroma, while retaining the characteristics of sorghum liquor in the sauce aroma baijiu.

[0066] Table 3 Sensory Evaluation of Bamboo Dew Wine

[0067]

[0068] Example 4

[0069] Bamboo dew liquor was prepared using both soy sauce-flavored and strong-flavored baijiu (Yanghe series) as base spirits, following the procedure in Example 1. The resulting bamboo dew liquors were labeled Sample 1 (from soy sauce-flavored baijiu) and Sample 2 (from strong-flavored baijiu), respectively. Gas chromatography was used to quantitatively determine the contents of ethyl acetate, ethyl butyrate, ethyl hexanoate, and ethyl hexadecanoate in Samples 1 and 2. Figure 7 It can be seen that the contents of ethyl acetate and ethyl hexanoate in sample 1 are significantly higher than those in sample 2. The ethyl acetate content in Zhulu wine, which is made from Maotai-flavor liquor, is three times that of Zhulu wine made from strong-flavor liquor. The amount of ethyl hexanoate in sample 1 is twice that in sample 2. However, the amount of ethyl palmitate, a long-chain ester, is higher in sample 2 than in sample 1.

[0070] Example 5

[0071] Using the same base liquor, water, material-to-liquid ratio, and liquor ratio as in Example 1, bamboo nectar wine was produced using two different processes. Process one, following the method described in Example 1, resulted in bamboo nectar wine labeled as Sample 1. The specific procedure for Process 1 was as follows: the boiling vessel needed to maintain a certain pressure (0.1 MPa). The mixed liquid was heated to 70°C and soaked for 30 minutes. Then, it was heated to 100°C and boiled for 30 minutes, while simultaneously collecting the distillate through a condenser. Next, it was soaked at 90°C for 1 hour, then heated to 100°C and boiled for 1 hour, collecting the distillate again. The process was repeated: soaking at 90°C for 1 hour, then heating to 100°C... Boil at ℃ for 30 minutes and collect the distillate; soak at 50℃ for 12 hours, then heat to 100℃ and boil for 30 minutes until the alcohol content is 0°, and collect the distillate; mix the four distillates and perform a second distillation at 90℃ under 0.1MPa pressure, control the alcohol content through a reflux tower, collect the alcohol with an alcohol content of 40° or higher, mix the alcohol with an alcohol content of 40° or higher, and prepare 53° bamboo dew wine. Process Two: The boiling vessel needs to maintain a certain pressure (0.1 MPa). The mixed liquid is heated to 70℃ and soaked for 30 minutes, then heated to 100℃ and boiled for 30 minutes, while simultaneously collecting the distillate through a condenser. It is then soaked at 90℃ for 1 hour, and then heated to 100℃ and boiled for 1 hour, collecting the distillate again. The two distillates are mixed and then distilled a second time at 90℃ under 0.1 MPa pressure. The alcohol content is controlled by a reflux column, collecting the alcohol above 40°. The alcohol above 40° is mixed to prepare 53° bamboo dew wine, labeled as Sample Two. The pH and total flavonoid content of the two samples are measured. Figure 8 .from Figure 8 It can be seen that although the pH value of the liqueur produced using process two is higher than that of the base wine, it is significantly lower than that of the bamboo liqueur produced using process one, and the total flavonoid content is also significantly lower. Through process comparison, process one has a higher pH, which is the reason for its better taste and the presence of more antioxidant flavonoids.

[0072] Example 6

[0073] The difference from Example 1 is that 450g of bamboo powder was replaced with 150g, 300g, 600g, and 750g, respectively. Five types of bamboo liqueur were prepared in a 10L reaction system, and the total flavonoid content of the five types of bamboo liqueur was determined. Figure 9 As shown. From Figure 9 It can be seen that as the amount of bamboo green increases, the total flavonoid content in bamboo wine increases significantly. When 450g of bamboo green is added, the total flavonoid content in bamboo wine increases significantly. However, as the amount of bamboo green continues to increase, the total flavonoid content also increases accordingly, but the rate of increase decreases. Therefore, the mass of bamboo green powder used in this invention is 450g.

[0074] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a bamboo liqueur, characterized in that, The method comprises the following steps: 1) crushing the bamboo green to obtain bamboo green powder; 2) mixing the bamboo green powder obtained in step 1) with water to form a mixed solution; 3) adding baijiu to the mixed solution obtained in step 2) to obtain a mixture; 4) under a pressurized condition, sequentially performing the operations of soaking, boiling and collecting distillate on the mixture obtained in step 3), and repeating the sequence of operations multiple times; 5) combining the distillates collected in each time, and performing re-distillation to obtain the bamboo liquor.

2. The method of claim 1, wherein the bamboo liqueur is prepared by the steps of: The bamboo green is selected from one of the following: Qianggan bamboo, Dadaodian bamboo, Danzhu bamboo, Jinfoshan Fangzhu bamboo, Yandaohuang bamboo, Maoluan bamboo, Fangzhu bamboo, Gangzhu bamboo, Hanzhu bamboo, and Shuzhu bamboo.

3. The method of claim 1, wherein the bamboo liqueur is prepared by the steps of: The bamboo green powder has a mesh number of 60.

4. The method of claim 1, wherein the bamboo liqueur is prepared by the steps of: The mass-volume ratio of the bamboo green powder to water is 50-250:

3.

5. The method of claim 1, wherein the bamboo liqueur is prepared by the steps of: The volume ratio of the water to baijiu is 9:

1.

6. The method of claim 1, wherein the bamboo liqueur is prepared by the steps of: The baijiu is pure Liangjiang sauce-flavor baijiu.

7. The method of claim 1, wherein the bamboo liqueur is prepared by the steps of: The pressurized condition is 0.1 MPa.

8. The method of claim 1, wherein the bamboo liqueur is prepared by the steps of: The sequence of operations of sequentially performing the operations of soaking, boiling and collecting distillate, and repeating the sequence of operations multiple times is as follows: soaking for 30 min, boiling for 30 min, collecting distillate, soaking for 1 h, boiling for 1 h, collecting distillate, soaking for 1 h, boiling for 30 min, collecting distillate, soaking for 12 h, boiling for 30 min, until the alcohol content is 0°, combining all the collected distillates, and performing re-distillation.

9. The bamboo liquor prepared by the preparation method of bamboo liquor according to any one of claims 1-8.

10. The bamboo liqueur according to claim 8, characterized in that: The total flavonoid content of the bamboo liquor is not less than 5.0 mg / L, the pH value is not less than 5.0, and the soluble sugar content is not less than 35 mg / L.

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