Common aucklandia root-flavor liquor and preparation method thereof

Abstract

The invention provides a common aucklandia root-flavor liquor, belonging to the field of microbial fermentation products. The liquor is prepared from grain and distiller's yeast in a mass ratio of 100: 2-5, wherein the grain is one selected from a group consisting of sorghum, corn, rice, glutinous rice, wheat and buckwheat; the distiller's yeast is prepared from glutinous rice, wheat bran and Chinese herbal medicines in a mass ratio of 1: 1: 1; and the herbal medicines comprise, by weight, 1 to 3 parts of licorice roots, 3 to 6 parts of Gerbera piloselloides, 2 to 4 parts of Polygonum hydropiper, 5 to 10 parts of dried orange peel, 3 to 6 parts of cassia bark, 1 to 3 parts of aniseed, 3 to 7 parts of common fennel fruit, 2 to 4 parts of clove, 3 to 8 parts of cassia twig, 1 to 5 parts of common aucklandia root, 3 to 6 parts of Chinese yam and 2 to 5 parts of water chestnuts. The invention also provides a preparation method for the common aucklandia root-flavor liquor. The preparation method is simple to prepare and high in yield. The common aucklandia root-flavor liquor prepared by using the method has good taste, mellow and thick fragrance and health care effect.

Description

technical field [0001] The invention relates to the field of microbial fermentation products, in particular to a woody-flavored liquor and a preparation method thereof. Background technique [0002] China has a wine culture for thousands of years, and wine cannot be separated from family and friends gatherings during festivals, weddings and funerals, business negotiations, and international exchanges. Baijiu is a kind of distilled liquor unique to China, and it is a traditional Chinese beverage with a long history. [0003] Liquor is obtained by distilling fermented mash or fermented mash made from starch or sugary raw materials, also known as shochu, Laobaigan, and Shaodaozi. The wine is colorless (or yellowish) transparent, with a pure and pure aroma, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. After thousands of years of development, liquors with main aroma types such as b...

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards and higher demand for life experience, this is far from meeting the requirements of people from different walks of life on the taste and aroma of liquor.

[0004] At the same time, with the acceleration of modern urbanization, sub-health problems have become increasingly prominent, and long-term use of drugs will not only fail to achieve the desired effect, but will further damage health

Therefore, various health wines and medicinal wines emerge as the times require, but these medicinal wines are mostly prepared by soaking various Chinese herbal medicines, and the taste is poor, and the original bouquet of liquor has been lost.