Oat and coix seed liquor

Abstract

The invention discloses oat and coix seed liquor, which consists of the following raw materials in percentage by weight: 15-25% of oats, 15-20% of coix seeds, 0.6-1% of flos chrysanthemi, 1.2-1.5% of cortex lycii radicis, 1.2-1.6% of radix polygoni multiflori and the balance of other grains. By fermenting and distilling the oats, linoleic acid and linolenic acid, which are rich in the oats, are dissolved in oat basic liquor; and the linoleic acid, as the most important fatty acid for human beings, not only can maintain normal metabolic activities of human body but also can serve as an essential ingredient for synthesizing prostaglandin.

Description

technical field

[0001] The invention belongs to the field of wine production, in particular to an oat barley wine. Background technique

[0002] Oatmeal is a nutritional and health food recognized at home and abroad. Its protein content is more than 15%, lysine accounts for about 3.7%, fat content is 3.7-3.8%, palmitic acid is about 16%, oleic acid is about 40%. Linoleic acid. Oatmeal has the effects of nourishing the spleen and stomach, smoothing the intestines, stopping sweating and stopping bleeding. It is an ideal food for preventing atherosclerosis, high blood pressure and coronary heart disease, and has auxiliary effects on diseases such as diabetes, fatty liver, constipation and edema. People who like to drink are very beneficial to health if they drink an amount of wine that contains oat ingredients every day, but the content of nutrients in the oat barley wine made by the method of existing liquor production is lower, and the mouthfeel is difficult for people to ac...