57results about How to "Moderate alcohol" patented technology

The invention discloses glutinous rice wine and a preparation method thereof. The glutinous rice wine is prepared according to the following steps: 1) soaking glutinous rice into water, steaming or cooking and cooling to 25 to 28 DEG C to obtain cooked glutinous rice; 2) adding a fermenting agent in an amount which is 0.1 to 1 percent of the weight of the glutinous rice into the cooked glutinous rice, saccharifying, adding water in an amount which is 2 to 5 times that of the cooked glutinous rice, and fermenting to obtain fermented wine, wherein the saccharification temperature and the fermentation temperature are 25 to 28 DEG C, the saccharification time is 24 to 48 hours and the fermentation time is 48 to 72 hours; 3) centrifugally separating the fermented wine and taking the clear liquid to obtain the wine sample; 4) adding white spirit in an amount which is 15 to 25 percent of the weight of the glutinous rice and white sugar or crystal sugar in an amount which is 5 to 15 percent of the weight of the glutinous rice into the wine sample, sterilizing and ageing to obtain aged wine; and 5) filtering the aged wine by using a microporous filter and filling to obtain the product, wherein the fermenting agent consists of 10 to 20 weight percent of yeast and 80 to 90 weight percent of Q303 rhizopus. According to the preparation process, mixed fermenting agent and various impurity-removing methods are adopted, so the saccharification time can be shortened. The prepared glutinous rice wine is transparent and plump, and has mellow mouthfeel, moderate sweetness and special flavor of glutinous rice.

The invention relates to tea beer in the field of food beverage and a brewing method thereof. Tea, hop, white granulated sugar and other auxiliary materials are fermented through beer yeast and are brewed into the prior beer according with the standard published by China. The method for brewing the tea beer comprises the following steps: firstly, the hop and a leaching liquor are extracted and prepared; secondly, the white granulated sugar and other auxiliary materials are added into the leaching liquor to prepare fermenting solution, and the beer yeast is adopted to ferment at low temperature; thirdly, CO2 is stored at low temperature to be saturated, and the tea beer is obtained through the brewing techniques such as bulking and sterilizing techniques. The effective constituents in the hop and the tea are extracted in the leaching process of the hop, the main fermenting process and the post fermenting process; and the tea or tea product with the concentration of between 0.20 and 1.0 percent (W / V) is added after the extracting process, wherein the content of tea polyphenol is within the range of between 200 and 1, 000mg / L, and the degree of alcohol is appropriate. The medium and low grade tea can be refined, the exploration application and the designed brewing technique are reasonable, the brewing method is feasible, the operation is easy and the market prospect is good.

The invention discloses a preparation method of sweet wine and a beverage prepared from the sweet wine. The preparation method of the sweet wine comprises the following steps: soaking glutinous rice, steaming the rice, performing rice-sprinkling, mixing, fermenting, filtering and sterilizing. During the mixing, aloe juice with 15-25% of the weight of the dried glutinous rice is added, so that mixed bacteria in a brewing process are effectively inhibited and unique aloe faint scent is added for the sweet wine. The beverage is prepared by adding sucrose and citric acid into the prepared sweet wine to mix, wherein the beverage has a sugar degree of 11-13, an alcohol degree of 3-5, and a pH value of 4.0-5.0; and the prepared beverage has glutinous rice fermented scent and aloe faint scent, and is appropriate in sour and sweetness, appropriate in alcohol degree, and good in mouthfeel.

The invention relates to a preparation method of a healthcare wine, and belongs to the technical field of the preparation of healthcare wines. The Chinese herbal medicinal raw materials used for preparing the healthcare wine comprise, by weight, 15-30 parts of Herba Cynomorii, 25-35 parts of epimedium, 220-30 parts of Chinese yam, 20-30 parts of Fructus Rosae Laevigatae, 20-30 parts of ginseng, 25-35 parts of Radix Codonopsis, 25-35 parts of Lycium Chinense, 20-30 parts of Cistanche deserticola, 20-30 parts of Rubus idaeus, 10-20 parts of actinolite, 15-25 parts of Fructus Cnidii, 15-25 parts of Radix Astragali, 15-250 parts of licorice, 100-150 parts of Chinese magnoliavine, 70-90 parts of Rhizoma Atractylodis Macrocephalae, 60-90 parts of Dried Longan Pulp, 50-60 parts of prepared rehmannia root, 60-80 parts of Chinese angelica, 100-150 parts of Corn Cervi Pantotrichum, 70-80 parts of Polygonum multiflorum, 100-120 parts of Cuscuta chinensis Lam., 60-80 parts of epimedium, 70-90 parts of Radix Morindae officinalis and 60-80 parts of Cistanche deserticola. The healthcare wine is a natural environmentally-friendly healthcare food.

The invention discloses a method for brewing health blackberry fruit wine. The method comprises the following steps of: compounding blackberries, red dates and fructus lycii according to a proportion, performing fermentation, clarification treatment and refrigeration treatment, and performing ageing in an oak barrel to prepare the health blackberry fruit wine. The red dates and the fructus lycii are high in sugar content and low in acid content, so that the problem of peracid of pure blackberry wine can be solved, the shortcoming of deficiency of certain trace elements in the blackberries canalso be overcome, and a finished product is fully fruity and elegant in bouquet; due to the addition of a compound clarifier in the brewing of the fruit wine, the key problem about the precipitation of the fruit wine is solved; and moreover, the addition of sulfur dioxide, preservatives and pigments in the brewing is avoided, so that the health blackberry fruit wine can be safer to drink.

The invention discloses a method for preparing lemon and flutinous rice flavor wine, which comprises steps of preparing raw lemon wine; and preparing lemon liqueur; and blending the raw lemon wine and the lemon liqueur, wherein the raw lemon wine is brewed by a composite fermentation method of inoculating acid resistant aroma-producing yeasts first, and then inoculating acid resistant Saccharomyces cerevisiae; the lemon liqueur is prepared by immersing lemon sliced in distilled glutinous rice wine; and the lemon and flutinous rice flavor wine prepared by blending the raw lemon wine and the lemon liqueur has the advantages of medium alcohol content, rich nutrients, and strong fatty and fruity flavor.

The invention relates to cantaloupe sweet wine and a production method thereof and belongs to the technical field of fruit wine brewing and processing. The cantaloupe sweet wine is prepared by dividing fruit juice obtained by squeezing cantaloupes into two parts; carrying out clarification treatment on one part so as to obtain cantaloupe fruit juice; adding a yeast into the other part so as to obtain cantaloupe fermented wine; adding a yeast into fruit residues obtained after cantaloupes are squeezed so as to ferment the fruit residues, and after fermenting is completed, distilling the obtained object so as to obtain cantaloupe distilled liquor; and mixing the cantaloupe fermented wine, the cantaloupe fruit juice and the cantaloupe distilled liquor, so that the cantaloupe sweet wine is obtained; and the alcoholic strength of the obtained cantaloupe sweet wine is 16-20 degrees. After the cantaloupe distilled liquor prepared by using fruit residues and the cantaloupe fruit juice are cooperated, raw materials can be used fully and rationally, and the tart and putrid tastes in the cantaloupe fermented wine (prepared by fermenting cantaloupe fruit juice) can be effectively improved, so that the biological stability of the cantaloupe fermented wine can be improved, the quality guarantee period of the cantaloupe fermented wine can be prolonged, and therefore, the problem that the color of the cantaloupe fermented wine is easily browned can be solved.

A strawberry wine and its production are disclosed. The strawberry wine consists of strawberry 100proportion, rice wine 25proportion, polished glutinous rice 20proportion and honey 2proportion. The procedure is carried out by mixing strawberry with rice wine, polished glutinous rice and honey, aerobic fermenting for 15days, sealing and anaerobic fermenting for 20days. It is simple, the wine is color and flavored and has enriched vitamins and microelements needed.

The present invention relates to a wine production process, especially relates to the production process of huadiao liquor with little sugar, the production process is: after soaking rice in the rice, steams rice, puts into the cylinder and ferments, the pot raises the unfiltered wine, after presseing out the liquor, lowers degree, adds the yeast, and blends after second fermentation blends and flavors, then filters, fries the liquor, then melts in jars, after attracting the liquor then filters, after the canning sterilization then pastes the sign, the packing goes into storage for the end product. This invention fermentation is complete, greatly reduced sugar and soaks output soaking, and adapted drink to the diabetes patient and the obese crowd, simultaneously reduces precipitation quantity, and lengthened the goods time.

The invention belongs to the technical field of food and specifically relates to a cider brewing technology. The invention provides a cider with fresh apples as a raw material, wherein the cider has a good taste and is rich in nutrients. The technological steps of the invention comprise: crushing and squeezing; standing for clarification; alcoholic fermentation; malic acid-lactic acid fermentation; and ageing and clarification.

The invention discloses a preparation method of compound fermented and brewed rhizoma polygonati and glutinous rice yellow wine. The preparation method comprises the following steps: a, standby application of rhizoma polygonati: washing fresh rhizoma polygonati clean, removing root, kneading soft, steaming and drying nine times and smashing for standby application; b, first fermentation: obtaining soaked rice through glutinous rice under a water environment, then making into steamed rice, mixing the steamed rice with a part of rhizoma polygonati obtained in the step a to obtain flattened rice and adding distiller's yeast into the flattened rice to ferment; c, second fermentation: performing second fermentation on a product obtained in the first fermentation of the step b and residual rhizoma polygonati obtained in the step a under the water environment; d, finished product: squeezing a product obtained in the second fermentation in the step c, then sequentially boiling wine, later storing and filtering, then bottling and sterilizing and finally obtaining the finished product of the rhizoma polygonati and glutinous rice yellow wine. Combined with a traditional yellow rice brewing technology, the invention provides the wide and effective preparation method of the rhizoma polygonati and glutinous rice yellow wine. The product of the rhizoma polygonati and glutinous rice yellow wine prepared in the preparation method disclosed by the invention has the effects of tonifying qi, tonifying kidney, strengthening bones and muscles, resisting fatigue, reducing blood sugar and the like and has significance in improving human health.

Health-care medicinal liquor for ameliorating rheumatic arthritis and a method for preparing the same belong to the technical field of the health-care medicinal liquor production. The health-care medicinal liquor comprises the following components by weight percentage: 20-40% of traditional Chinese medicine liquid, 25-38% of euryale ferox powder, 20-35% of coix seed powder and 5-13% of microzyme. The health-care medicinal liquor for ameliorating rheumatic arthritis and the method for preparing the same are characterized in that a plurality of Chinese medicinal herbs capable of relieving arthralgia, promoting blood circulation to remove blood stasis, diminishing inflammation and clearing damp are taken as active ingredients, and then fermented with the euryale ferox, the coix seed and the microzyme all having a good dietary therapy effect; the obtained health-care medicinal liquor has the effects of boosting immunity, diminishing inflammation and relieving pain, promoting blood circulation to remove blood stasis, improving microcirculation and the like, and has a special effect on the rheumatic arthritis. Besides, the method for preparing the health-care medicinal liquor is simple and convenient, low in cost of raw materials, natural without any toxic and side effects, and bright red in color and moderate in alcoholic strength, thereby being suitable for daily drinking by patients suffering from the rheumatic arthritis for health care.

The invention belongs to the technical field of fruit wine and particularly relates to a brewing method of nutrition and healthcare kiwi wine. The brewing method includes: selection of kiwis, determination of sugar degree, enzymolysis, and primary fermentation, after fermentation and ageing of fruity wind yeast and esterified red yeast. The kiwi and passion fruit wine is clear and transparent, shiny, amber-color, strong fruit and wine aroma, exquisite and smooth, mellow and refreshing and lasting in taste, and both physical and chemical index and microbiological indicator are meet the standard; alcohol strength, sugar content and acidity are suitable, and good taste is achieved; the kiwi wine is rich in nutrients and has the healthcare function.

The invention discloses a preparation method of polygonatum kingianum dried root and stem / polyonatum sibiricum dried root and stem / polygonatum cyrtonema dried root and stem pure brewed beer. The preparation method comprises the following steps of preparing raw materials, preparing rhizoma polygonati polygonatum kingianum dried roots and stems / polyonatum sibiricum dried roots and stems / polygonatum cyrtonema dried roots and stems subjected to steaming once and drying once, preparing rhizoma polygonati polygonatum kingianum dried roots and stems / polyonatum sibiricum dried roots and stems / polygonatum cyrtonema dried roots and stems subjected to steaming for many times and drying for many times, preparing cooked materials, performing koji blending, performing fermentation, performing distillation and performing color blending. The method of the polygonatum kingianum dried root and stem / polyonatum sibiricum dried root and stem / polygonatum cyrtonema dried root and stem pure brewed beer is combined with a conventional wine brewing technique, an extensive and effective preparation method of the polygonatum kingianum dried root and stem / polyonatum sibiricum dried root and stem / polygonatum cyrtonema dried root and stem pure brew beer is provided. The polygonatum kingianum dried root and stem / polyonatum sibiricum dried root and stem / polygonatum cyrtonema dried root and stem pure brewed beer product prepared by the method disclosed by the invention has the efficacy of supplementing qi, nourishing the kidney, strengthening the bones and muscles, resisting weariness, reducingblood sugar and the like, and has significance in promotion of human health.

The invention relates to the field of wine brewing, in particular to blueberry and honeysuckle flower fermentation wine and a preparation method thereof. A proper amount of saccharose, citric acid and yeast is added; a series of processes such as glue feeding, clarification and cold and heat treatmente are performed; the produced blueberry and honeysuckle flower fermentation wine has the special fruit fragrance and wine fragrance of the blueberry and honeysuckle flowers; the fragrance is harmonious; the wine intensity is proper; the sour taste is not intense; the wine body is rich and soft; the color and luster are deep red; the wine is transparent and clear; the texture is good.

The invention belongs to the technical field of fruit wine production and particularly relates to a brewing method of high-aroma strawberry fruit wine. The brewing method specifically includes: evenly spraying a layer of lactose pediococcus liquid to the surfaces of strawberries to perform fermentation, sufficient grinding and juicing, filtering to obtain strawberry juice, adding pectinase for enzymatic hydrolysis, standing for one night, siphoning to obtain clear liquid, inoculating mixed fermentation powder into the clear liquid, fermenting, performing sufficient high-temperature sterilization after the fermentation, inoculating candida tropicalis into the strawberry juice to perform fermentation, centrifuging fermentation liquor, clarifying, removing precipitation, and performing sterile filtration to obtain the strawberry fruit wine. The brewing method has the advantages that the method is simple, the strawberry fruit wine does not need long-term aging to achieve certain alcoholic strength and increase mellowness, the brewing time of the strawberry fruit wine is shortened evidently, and the brewed strawberry fruit wine is high in aroma, sweet and sour, palatable, and free of bitter taste.

The invention provides a preparation method of longan health care wine. The preparation method comprises following steps: longan fruit pulp and baijiu with an alcohol degree ranging from 35 to 55 DEGare mixed, and immersion is carried out for 2 to 4 months at 25 to 28 DEG C so as to obtain an immersion solution material; the immersion solution material is subjected to centrifugation, and an obtained supernatant is collected so as to obtain a wine semi-finished product; sugar, orange peel immersed product, and honey are added into the wine semi-finished product, an obtained mixture is mixed tobe uniform, and is subjected to aging for longer than 3 months at 15 to 20 DEG C so as to obtain aged wine; the aged wine is filtered using a microporous filter, and filling is carried out so as to obtain the longan health care wine. The orange peel immersed product is prepared through following steps: orange peel is smashed, is mixed with baijiu of an alcohol concentration of 60 DEG for 1 to 2 days of immersion at a weight ratio of 1:100, and filtering is carried out so as to obtain an orange peel immersed product. The weight amount of the longan fruit pulp, baijiu, sugar, the orange peel immersed product, and honey is controlled to be (1-5) : ( 4-8) : (0.8-1.2) : (0.1-0.2) : (2.5-3.5). The longan health care wine is clear, the mouthfeel is thick and mellow, the sour sweet taste is moderate, and longan fruit special local flavor is achieved.

The invention relates to schisandra chinensis heath care wine and a production method thereof. The production method includes the steps of schisandra chinensis pretreatment, digestion, fermentation and the like. Compared with traditional schisandra chinensis wine obtained through strong-wine dipping and blending, the schisandra chinensis heath care wine is rich in nutrition, bright in color, strong in fruity flavor, pure in flavor and agreeable in sweetness and has unique schisandra chinensis fruity aroma and wine aroma, meanwhile, bitterness of the schisandra chinensis is lowered, and the alcohol content of the schisandra chinensis heath care wine is suitable for a large group of people. Raw materials are easy to obtain, the utilization rate is high, the process is simple, and industrial production is easy to conduct.

The invention discloses a preparation method of fruity fermented glutinous rice. The method comprises the following steps of (1) thoroughly cleaning glutinous rice, soaking the cleaned glutinous rice at room temperature until the soaked glutinous rice granules can become powder after being clutched by fingers, then fishing out the soaked glutinous rice, and slowly sprinkling the fished glutinous rice with clean water; (2) performing cooking treatment on substances obtained in the step (1) for 10-20 minutes, and then sprinkling the cooked substances with bacteria-free cold water so as to reduce the temperature to 30-35 DEG C, wherein when the substances are sprinkled, preferably rice does not generate agglomerates; (3) taking fruits for making fruit juice, and then performing filtration and sterilization treatment, wherein the fruits comprise one kind of apples and grapes; and (4) mixing the substances obtained in the step (2) with liqueur koji according to the mass ratio of the substances to the liqueur koji being 100: 0.1, then adding the fruit juice obtained in the step (3), wherein the addition amount of the fruit juice is 12-25% in volume mass of the quantity of the substances obtained in the step (2), and then performing fermentation for 24-48 hours at 28 DEG C so as to obtain finished products. The invention further discloses the fruity fermented glutinous rice prepared by the method. The invention further discloses the fruity fermented glutinous rice which can be brewed and the preparation method of the fruity fermented glutinous rice.

The invention discloses a fruit wine prepared from fruit peel. The fruit wine solves the problem that the prior art cannot fully utilizes fruit peel. The fruit wine is prepared from 10 to 20 parts byweight of orange peel, 5 to 15 parts by weight of grapefruit peel, 1 to 4 parts by weight of lemon, 1 to 8 parts by weight of mint leaves, and 2000 to 6000 parts by weight of rice wine. The fruit wineprepared from fruit peel has a good taste and appropriate alcoholic strength, is rich in vitamins, contains volatile oil, is conducive to human health, utilizes fruit peel as a raw material, fully utilizes resources, reduces a production cost and promotes the environmental protection.

The invention discloses black tea wine and a preparation method thereof. The black tea wine is prepared from, by weight, 5% to 15% of black tea leaves, 15% to 20% of sugar, 0.2% to 0.6% of tea polyphenol, 15% to 50% of distilled liquor ethyl alcohol and the balance purified water. The black tea wine is rich in nutrition, rich in black tea extract and tea polyphenol and beneficial to human health,the preparation method is simple, and the black tea wine is clear in wine body, delicate and fragrant in taste and long in aftertaste. The wine prepared from the black tea leaves has the style of wineand also has the flavor and healthcare function of tea. The black tea wine is moderate in alcoholic strength and good in taste, contains rich tea polyphenol, amino acid, tea polysaccharide and othermatter, is a drink good in color, fragrance and taste and has the effects of nourishing skin, delaying aging and the like.

The invention discloses industrial fruit wine type kudzu vine root wine and a preparation method thereof, and belongs to the field of deep processing of agricultural and sideline products. The normal juice of kudzu vine roots is adopted as a raw material, after the pH value of the normal juice of the kudzu vine roots is adjusted with citric acid, and the mixture is inoculated with wine yeast according to a certain amount for main fermentation; after main fermentation is finished, supernate is transferred into an another fermentation flask to be sealed for after fermentation; after after fermentation is finished, clarification treatment is carried out, and the kudzu vine root raw wine is obtained. According to the method, the kudzu vine roots are fully utilized, the active ingredients of the kudzu vine roots are effectively reserved, and the prepared kudzu vine root wine is moderate in alcohol content and mild in taste. The product is rich and can be supplied to different consumption crowds.

The invention relates to a mulberry fruit and pollen pini compound brewed wine formula and a manufacture method of compound brewed wine. The mulberry fruit and pollen pini compound brewed wine formula is prepared from the following raw materials: 60-80% of mulberry fruit, 4-6% of pollen pini, 15-20% of white granulated sugar and 1-2% of citric acid. The mulberry fruit and pollen pini compound brewed wine formula has the advantages that the mulberry fruit and pollen pini compound brewed wine formula follows the thought of traditional Chinese medicine treating diseases by eating and combines dual efficacy on treatment by eating and nourishing by eating, the mulberry fruit and the pollen pini are subjected to mixing fermentation, no additives or preservatives are added, and the mulberry fruit and pollen pini compound brewed wine is not blended by strong wine, is not under any high temperature environment, and keeps various nutrition ingredients, which are decomposed by heating, in the mulberry fruit and the pollen pini to a maximum degree. Anthocyanin contained in the mulberry fruit is a natural pigment, is nontoxic, is beneficial to a body, resists cancer and oxidation and has the efficacy on improving human body immunity, delaying senescence, maintaining beauty, keeping young and the like. In addition, the pollen pini with good performance is added, and therefore, the mulberry fruit and pollen pini compound brewed wine has the functions of being cool and fragrant, increasing appetite, accelerating the digestive absorption of the function of intestines and stomach and lubricating and beautifying skin, and also has a good function on relieving cough and reducing sputum.

The invention discloses strawberry wine and a preparation method thereof. The preparation method is characterized by comprising the following steps: (1) mixing strawberries, rice dregs, glutinous rice and honey, and fermenting in an aerobic environment for 20 days; and (2) sealing and fermenting a material obtained from the step (1) in an anaerobic environment for 30 days.

The invention relates to a processing method of konjak mulberry fruit wine, which utilizes konjak fine powder and mulberry base liquor as raw materials and adopts combination technology of the fermentation process and the konjak fine powder enzymolysis liquid digestion process. The main process steps of the processing method includes konjak fine powder preprocessing, enzymolysis, digestion, mixing, ageing, cold and hot processing, filtering and sterilization. The konjak mulberry fruit wine prepared by the processing method is transparent, has corresponding plant fragrant and aroma, and is smooth, harmonized and full in body.

The invention discloses health wine for tonifying yang and a preparation method thereof. By adopting the technology of pharmaceutical preparation, the wine base is blended, flavor blended and seasoned, the fleece-flower root health wine for tonifying yang in the invention is characterized by integrated wine body, moderate alcohol content, dark brownish red and clarified wine color, mellow, mild and fragrant flavor and long aftertaste, without going to the head after drunk. Being added with microelement zinc, the health wine can have more obvious, mild and lasting effect. After being proved by more than 300 cases, the wine has such good effect according to the unanimous responses: 75% of people who drink the wine for one or two days can obtain the effect on enhancing sexual function and improving anti-fatigue capacity of the body. As the wine has the functions of invigorating the kidney and strengthening the yang, nourishing the liver and replenishing essence, strengthening the spleen and stomach, expelling wind and removing dampness and prolonging the life, the regular drinking of the wine can replenish essence and strengthen the yang, enhance the qi and blood function of the human body and activate the life vigor, thus fundamentally conditioning the functions of viscera, improving sexual functions and the sexual life quality of the middle-aged and old men.

The invention discloses a preparation method of functional Indigofera pseudotinctoria fruit wine, belonging to the technical field of preparation of a functional liquid beverage. The method comprises the following steps: pretreating Indigofera pseudotinctoria seeds and Yitang rice used as raw materials; performing primary fermentation by using Angel fruit wine yeast, cellulase, pectinase and rhizopus starter; adding sodium D-isoascorbate to perform secondary fermentation; brewing; and sterilizing through pasteurization to obtain the functional Indigofera pseudotinctoria fruit wine. The functional Indigofera pseudotinctoria fruit wine prepared by the invention has the effects of inflammation diminishing, fatigue resistance, cancer prevention, blood sugar reduction and skin beautification.

The invention relates to a malt and corn wine preparing method, and belongs to the agricultural product processing wine-brewing technology. Malt and corns are used as main raw materials, the technicalprocess mainly includes malt and corn impurity removing, soaking, uniform mixing, stewing and cooling, natural creeping oxalis distiller's yeast is added, and the mixture is stirred uniformly, fermented, distilled and stored. The malt and corn wine brewed through the technology is soft, fragrant, sweet, mellow, tasty and refreshing, has prominent unique flavor and moderate alcoholic strength, issuitable for public taste, and neither cause dizziness or headache nor stimulates the throat when people drink.

The invention discloses a production method of rhizoma polygonati shanniang yellow liquor. The method comprises the steps of pressing preparation of rhizoma polygonati yuanhong liquor and brewing of the rhizoma polygonati shanniang yellow liquor. Rhizoma polygonati which is steamed with the yuanhong yellow liquor is squeezed, and the yuanhong yellow liquor and rhizoma polygonati solids which are rich in rhizoma polygonati effective component are obtained through solid-liquid separation. The brewing process of the rhizoma polygonati shanniang yellow liquor comprises the steps of rice steeping, rice steaming, rice spreading and medicinal liquor mixing with yeast, after jar falling, yuanhong yellow liquor which is rich in rhizoma polygonati is added, and primary fermentation is conducted; after fermented grains are poured, the rhizoma polygonati solids are added, post-fermentation is conducted, and squeezing and sterilization are conducted. After the rhizoma polygonati is pressurized and steamed, components such as hexanal and camphene which have certain irritation on eyes, noses and throats are reduced, the numb taste is reduced, effective components such as polysaccharide, saponin and 5-hydroxymethylfurfural are added, meanwhile, the brewed shanniang yellow liquor body is gentle in taste and has no bitter taste, and the color of the liquor body is brownish yellow.