黄酮竹酒

化了竹筒酒基酒和竹龄选择、酿制时间等关键参数，完善了竹筒酒产品技术指标；采用前期研发的竹叶黄酮提取、纯化等专利技术，制备高纯度竹叶黄酮，提出竹筒酒黄酮强化技术，并进行勾兑、检测和灌装，成功解决了市售竹筒酒存在的技术问题，研制出黄酮竹酒。研制的黄酮竹酒产品经中国林产工业协会鉴定为新产品，既保留了竹筒酒特有的风味和富含矿质元素的特点，又解决了市售竹筒酒化学成分含量变化大、产品质量难以控制等技术问题，显著提高了竹筒酒产品中竹叶黄酮含量，主要技术指标稳定可控。

Optimized key parameters of bamboo wine including base liquor formulation, bamboo age selection and brewing time, and improved the technical indicators of bamboo wine products. Adopting the previously developed patented technologies such as extraction and purification of bamboo leaf flavonoids, high-purity bamboo leaf flavonoids were prepared, and a flavonoid fortification technology for bamboo wine was proposed. Subsequently, blending, testing and filling operations were carried out, successfully solving the technical problems existing in commercially available bamboo wines, and developing flavonoid-enriched bamboo wine. The developed flavonoid-enriched bamboo wine product was identified as a new product by the China Forest Products Industry Association. It not only retains the unique flavor and mineral-rich characteristics of traditional bamboo wine, but also addresses the technical issues of commercially available bamboo wines such as large fluctuations in chemical component contents and difficulty in product quality control, significantly increasing the content of bamboo leaf flavonoids in bamboo wine products, with its core technical indicators being stable and controllable.