Angelica keiskei juice wine and preparation method thereof

Abstract

The invention discloses an angelica keiskei juice wine which is 35-45-degree wine prepared by soaking angelica keiskei, Chinese wolfberry fruits, radix puerariae and liquorice roots serving as raw materials in base wine, wherein the base wine is Baijiu of 28-68 degrees. The angelica keiskei juice wine disclosed by the invention is evaluated by a Pitzberg sleep quality index test, and has the effect of remarkably improving sleep quality.

Description

Technical field

[0001] The invention specifically relates to Ashitaba Lujiu and a preparation method thereof. Background technique

[0002] Ashitaba (Angelica keiskei (Miq.) Koidz.), also known as Hachijo celeriac, Longevity, Angelica sinensis, is native to Izu and Hachijo Islands in Japan. In the "Benhe Materia Medica" and "Revisited Compendium of Materia Medica Enlightenment" (1844) and other documents, the strong role of Ashitaba is introduced. According to a survey conducted by the Japan Food Analysis Center: Ashitaba contains more natural organic germanium than the precious ginseng and ganoderma, and higher than jujube and garlic. As we all know, germanium can purify the blood, activate cells and prevent cancer. Ashitaba also contains vitamin B which is rarely found in ordinary plants 12 And rich chlorophyll, more than ten kinds of mineral elements, fifteen kinds of amino acids and flavonoids, pantothenic acid, rutin and other special substances needed by the human body. ...

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