Fermented drink

Abstract

The invention relates to a fermented drink prepared by the following methods: (1) taking 500 g of fresh vervain and 500 g of inula japonica, washing cleanly, then mashing to take a juice, taking 500 g of barley and scrunching, mixing the barley with the obtained juice to prepare lumps, wrapping with folium cannabis, drying in the shade, storing, and preparing a distiller yeast for standby application; (2) taking sorghum with shells and scrunching, adding an appropriate amount of water into a pot, cooking into cooked rice, and cooling for standby application; (3) evenly mixing the cooked rice and the distiller yeast according to a ratio of 10 kg of the cooked rice with 100 g of the distiller yeast, loading into a jar for fermentation, fermenting for 35-60 days at the temperature of 25-35 DEG C, and thus obtaining the fermented drink. The fermented drink provided by the invention is sour and slightly sweet in taste, contains a large amount of amino acids, is capable of warming stomach, dispersing cold, warming channels, relieving pain, and promoting blood circulation to remove blood stasis, is commonly used for women postpartum conditioning, and has quite good efficacies.

Description

technical field [0001] The invention relates to a drink, in particular to a fermented drink. Background technique [0002] Most fermented drinks use yeast to ferment granulated sugar. During the alcoholic fermentation of this sugar solution, a large amount of carbon dioxide gas can be produced and saturated in the fermentation liquid. When the fermentation reaches a certain level, stop the fermentation, and the fermentation ends. , not only a large amount of CO 2 Retained, and part of the sugar is also retained, so both CO 2 , has a suitable sweet taste, and also contains a small amount of alcohol, which has a good taste, but the nutritional value of the drink is low. Contents of the invention [0003] The purpose of the present invention is to provide a fermented drink, which has the effect of promoting blood circulation and removing blood stasis, and improves the nutritional value of the fermented drink. [0004] The present invention is realized through the following...

AI Technical Summary

Problems solved by technology

[0002] Most fermented drinks use yeast to ferment granulated sugar. During the alcoholic fermentation of this sugar solution, a large amount of carbon dioxide gas can be produced and saturated in the fermentation liquid. When the fermentation reaches a certain level, stop the fermentation, and the fermentation ends. , not only a large amount of CO 2 Retained, and part of the sugar is also retained, so both CO 2 , has a suitable sweetness, and contains a small amount of alcohol, which has a good taste, but the nutritional value of the drink is low