Health preserving and health care Chinese liquor, and production method and using method thereof

Abstract

The invention relates to a health preserving and health care Chinese liquor, and a production method and a using method thereof, and belongs to the technical field of liquor brewage. The production method comprises the following steps: taking hawthorn fruits, wolfberry fruits, pawpaw, Poria cocos, dark plums, Sophora flavescens, Radix Puerariae, Isatis Root, Chinese magnoliavine, Cortex Acanthopanacis, Whiteback Greenbrier rhizome, semen cuscutae, Radix Ophiopogonis and rock sugar according to corresponding weight parts, crushing the above materials, adding the crushed materials to Chinese liquor, uniformly stirring the crushed materials and the Chinese liquor, heating the obtained mixture at 45-75 DEG C, filtering the heated mixture, transferring the obtained filtrate into an oak container, naturally cooling the filtrate to room temperature, and loading the cooled filtrate into a ceramic container in order to obtain the health preserving and health care Chinese liquor. The health preserving and health care Chinese liquor has a transparent body, a fragrant and pure smell and a mellow, sweet, refreshing and pure mouthfeel, and the alcohol degree reaches 45-60 DEG. The using method of the health preserving and health care Chinese liquor is characterized in that the health preserving and health care Chinese liquor is directly drunk, or is drunk after being uniformly mixed with purified water, or is drunk after being uniformly mixed with the purified water at 45-75 DEG C and cooled. The production method is simple and convenient to operate, and is suitable for large-scale production; the health preserving and health care Chinese liquor has the advantages of good stability, suitableness for long-term storage, and significant health preserving and health care effects; and theusing method can be various, and can meet demands of different populations.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to health-care liquor. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification starter, cooking, saccharification, fermentation, and distillation. It is also called shochu, old white dry, and burning knife. According to the "Compendium of Materia Medica": "Shaojiu is not an ancient method. It was created in the Yuan Dynasty. The method uses strong wine and bad food to put it into a steamer (referring to a steamer), steams the air, and uses a vessel to bear dew." From this, we can see that, The production of liquor in my country has a long history. [0003] my country is a big country of liquor consumption. Most of the liquor sold in the market is made from grains through fermentation process. Such liquor has low nutritional content and bitter and spicy taste, which is difficult to...

AI Technical Summary

Problems solved by technology

However, low-alcohol liquor generally has disadvantages such as poor stability, easy increase in acid content, and easy decline in ester content during storage, so it is not suitable for long-term storage, and cannot meet the alcohol content requirements of drinking enthusiasts.