Preparation method of health-care health-preserving alcoholic beverage

Abstract

The invention provides a preparation method of a health-care health-preserving alcoholic beverage. The health-care health-preserving alcoholic beverage is prepared from the following components in parts by weight: 100 parts of beer, 5 parts of maca, 0.5 part of tuber pinellia, 2 parts of Gynura, 0.5 part of dried broccoli, 0.5 part of cogongrass, 0.5 part of baked ginger, 0.5 part of Zizania aquatica, 0.5 part of cordyceps flower, 0.5 part of epimedium, 0.3 part of banana peel, 0.5 part of cynomorium, 0.5 part of Buddleia davidii Franch, 0.2 part of perilla, 0.2 part of pepper leaf, 0.5 part of honeysuckle flower, 0.2 part of cowhells, 0.2 part of radix salviae miltiorrhizae and 0.2 part of angelica. The method is an improvement on the basis of the traditional technique. The alcoholic beverage is prepared from the special drugs, integrates the functions of nutrition and health care, and can enhance the immunity of the human body after being drunk for a long time, thereby achieving the health-care effect. Thus, the consumer can enjoy the pleasure of drinking the alcoholic beverage, and can also have good health and experience natural green nourishment.

Description

technical field [0001] The invention relates to the field of functional beverages, in particular to a preparation method of a health-care alcoholic beverage. Background technique [0002] With the improvement of people's living standards, functional drinks with health benefits are recognized by domestic consumers. At present, according to statistics, functional drinks are growing steadily at a relatively rapid rate every year. Applying plant maca with multiple functions to functional drinks is a technology worthy of research, and there are relatively few reports at home and abroad. [0003] Because in the existing health care liquor production process, there are still some technical difficulties, mainly including the precipitation problem of beverage and the control problem of functional component index. [0004] For the precipitation problem, the methods commonly used at present mainly include physical methods, chemical methods and enzymatic methods. The physical method ...

AI Technical Summary

Problems solved by technology

However, it is difficult to completely remove the precipitate by a single physical method, chemical method or enzymatic method, which will affect the quality of functional drinks

[0005] For the control of functional component indicators, there are mainly improper operation techniques, which will greatly lose the medicinal value of functional drinks and make functional drinks lose their "health care" function