A nine-flavor liquor and a preparation method thereof

Abstract

The invention discloses a nine-flavor liquor and a production method thereof, It comprises the following formulated components in parts by weight: 5000-6000 part of mineral water, 1000 to 1200 part ofliquor, 300 to 360 part of lactobacillus, 350 to 500 part of crystal sugar, 20-35 part of epimedium, 20-35 parts of cynomorium songaricum, 10-30 part of mild yun, 25-40 parts of donkey penis, 10-30 parts of leek seed, 15-30 part of velvet antler, 10-25 parts of psoralea cornuta, 20-30 parts of actinolite and 20-40 parts of dodder seed. That invention has the effects of tonifying kidney, strengthening yang, enhancing immunity, resisting aging and moistening intestine and relieving constipation. The invention saves medicinal resources, wherein the utilization rate is 20-49 times that of the traditional medicinal wine soaking; at the same time, due to the role of Lactobacillus, methanol, acetaldehyde, fusel oil and other harmful ingredients in wine with the full excretion of carbon dioxide,alcohol consumption will not appear excited, irrational, anesthetic central nervous system alcoholism and other manifestations of liver damage.

Description

technical field [0001] The invention relates to a kind of liquor, in particular to a kind of Jiuwei liquor and a production method thereof. Background technique [0002] my country is a big country in liquor brewing and consumption, and China's brewing technology has a history of more than 3,000 years. In the early stage of winemaking, water wine was mainly brewed from grain, and the alcohol content was low. With the vigorous advancement of industrialization, high-grade liquor and alcohol are fermented with yeast, and the cells of polysaccharide plant tissues such as potatoes and cereal particles that have been cooked at high temperature and pressure and swollen by water absorption are ruptured by yeast under anaerobic conditions. It is converted into alcohol and carbon dioxide, and then blended with water to form drinks with different alcohol contents - liquor. However, in the process of brewing wine with yeast as an enzyme catalyst, toxins (poisonous enzymes) harmful to ...

AI Technical Summary

Problems solved by technology

However, in the process of brewing wine with yeast as an enzyme catalyst, toxins (poisonous enzymes) harmful to the human body will be produced in the wine, such as: fusel oil, etc., and drinking is a traditional culture in China for thousands of years, but in When drinking alcohol, if you drink too much alcohol, the harmful toxin enzyme content in the wine will exceed the normal decomposition ability of human liver toxins (the liver mainly decomposes alcohol through alcohol dehydrogenase and acetaldehyde dehydrogenase), and the remaining undecomposed Harmful toxins will paralyze the nerves of the human body, stimulate the brain, produce hallucinations, make people lose self-control, and even cause serious consequences of their own poisoning death. cause damage