A method for brewing health-care liquor

Abstract

The present invention discloses a method for brewing health-care liquor. First, Chinese herbal medicines are crushed and added to the tail of the liquor for soaking. Then, sorghum is taken and prepared into a mature grain mash by moistening and steaming the grain. The tail of the Chinese herbal medicine liquor is sprinkled on the liquor. High-temperature Daqu is added to gather and accumulate the residue. The liquor is placed in a sealed pit for fermentation for 30-40 days. The first round of liquor is steamed and taken. The lees after the previous round of liquor steaming are added. The tail of the Chinese herbal medicine liquor is sprinkled on the liquor. High-temperature Daqu is added to gather and accumulate the residue. The liquor is placed in a sealed pit for fermentation for 30-40 days. The second round of liquor is steamed and taken. Repeat five rounds, and the third, fourth, fifth, sixth, and seventh rounds of liquor are taken respectively. The liquors of different rounds are subjected to large and small slurries to obtain health-care liquor. The health-care liquor prepared by the present invention is a sauce-flavored liquor. In addition to containing beneficial components of Chinese herbal medicines, it also contains more flavor substances such as tetramethylpyrazine and guaiacol, which makes the sauce-flavored liquor have a mellower taste.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a method for brewing health-care liquor. Background Art

[0002] The Maotai-flavor liquor, also known as the Maotai-flavor liquor, is a type of Daqu liquor, exemplified by Maotai, a renowned Chinese and internationally renowned liquor. Its distinctive, elegant and delicate Maotai aroma is characterized by a full-bodied body, a lingering aftertaste, and a clear, translucent, slightly yellowish color. The characteristics of Maotai-flavor liquor are primarily reflected in its aroma, which resembles the "sauce aroma" produced by fermented beans, hence the name. This aroma is a complex of various aromatic compounds, including phenylethyl alcohol, 4-ethylguaiacol, furans, and pyrazines. Maotai-flavor liquors typically exhibit a mellow and lingering taste. Compared to other types of liquor, such as rice-flavor or strong-flavor liquors, Maotai-flavor liquors emphasize depth and layered aroma.

[0003] Although the main aroma components of Maotai-flavor liquor have not yet been fully clarified, it is known that it contains rich volatile flavor substances, which may vary in different Maotai-flavor liquor samples. The active ingredients of traditional Maotai-flavor liquor discovered so far are mainly tetramethylpyrazine, guaiacol, etc., but the content of most health functional ingredients is low, far from reaching the dose that is beneficial to the human body. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for brewing health-care liquor.

[0005] A method for brewing health-care liquor is carried out according to the following steps:

[0006] (1) Grind the dried Chinese herbal medicine, pass it through an 80-120 mesh sieve, add 30-100 times the weight of alcohol residue and soak for 24-48 hours;

[0007] (2) Take 800-1000 parts of sorghum by weight, moisten and steam the grain to make a mature mash, sprinkle 10-30 parts of the Chinese herbal wine tail prepared in step (1), add 10-30 parts of water and mix evenly, cool to 28-33°C, add 50-100 parts of high-temperature Daqu, gather and pile for 3-6 days, put into a cellar and seal and ferment for 30-40 days, ferment until the top fire reaches 38-41°C, and steam to take one round of wine;

[0008] (3) Add 800-1000 parts of the lees from the previous round of distillation, sprinkle 10-30 parts of the Chinese herbal wine tail prepared in step (1), add 10-30 parts of water, mix evenly, add 80-150 parts of high-temperature Daqu when the temperature drops to 28-33°C, gather and pile for 3-8 days, put into the cellar and seal and ferment for 30-40 days, ferment until the top fire reaches 38-41°C, and distill to obtain the second round of wine;

[0009] (4) Repeat step (3) for five rounds, taking the third, fourth, fifth, sixth and seventh rounds of wine respectively. After the wines from different rounds are blended by large and small plates, the health-care liquor is obtained.

[0010] The Chinese herbal medicines are Ganoderma lucidum and Eucommia ulmoides leaves, and the dosage mass ratio is 1:(1-3).

[0011] The Chinese herbal medicines are Pueraria root and Malus hupehensis leaves, and the dosage mass ratio is 1:(1-3).

[0012] The Chinese herbal medicines are Sophora japonica seeds and Taraxacum officinale, and the dosage mass ratio is 1:(1-3).

[0013] The steam pressure of the steamed grain in step (2) is 0.05-0.15 MPa and the temperature is 100-105°C.

[0014] The preparation method of the high-temperature Daqu in step (3) is as follows: 400-600 parts of wheat flour, 20-40 parts of koji mother powder, and 5-10 parts of Chinese herbal medicine powder are taken by weight, and mixed evenly to form koji material; 100-200 parts of water are added to the koji material and the koji is stepped on to obtain koji blanks, which are then air-dried, placed in a room for stabilization, and fermented with bacteria, and then turned and disassembled when the temperature of the koji blanks reaches 60-65°C.

[0015] The distillation temperature of the distilled wine in steps (2) to (4) is 96-105°C, the vapor pressure of the distilled wine is 0.02-0.04MPa, and the flow temperature of the wine is 30-35°C.

[0016] The beneficial effects of the present invention are as follows: the health-care liquor prepared by the present invention is of a sauce-flavor type, and in addition to containing beneficial components of Chinese herbal medicines, also contains a large amount of flavor substances such as tetramethylpyrazine and guaiacol, making the sauce-flavor type taste more mellow; the Chinese herbal medicine components of ganoderma lucidum and eucommia leaves are used in combination, kudzu root and Hubei crabapple leaves are used in combination, and sophora japonica seeds and dandelions are used in combination, which have synergistic effects. DETAILED DESCRIPTION

[0017] To facilitate understanding of the present invention, the present invention will be described more fully below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0018] Example 1

[0019] A method for brewing health-care liquor is carried out according to the following steps:

[0020] (1) Grind the dried Chinese herbal medicine, pass it through a 100-mesh sieve, add 60 times the weight of the wine residue and soak for 36 hours; the Chinese herbal medicine is Ganoderma lucidum and Eucommia ulmoides leaves, and the mass ratio is 1:2;

[0021] (2) According to the weight ratio, 900 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 20 parts of the Chinese herbal wine tail prepared in step (1) are sprinkled and added. 20 parts of water are added and mixed evenly. When the temperature is cooled to 30°C, 80 parts of high-temperature Daqu are added. The grains are piled up for 5 days, sealed and fermented in a cellar for 35 days. When the top fire of the fermentation reaches 39°C, the wine is steamed to obtain a round of wine; the distillation temperature of the steamed wine is 100°C, the steam pressure of the steamed wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.1MPa and the temperature is 102°C;

[0022] (3) Add 900 parts of the lees after the previous round of distillation, sprinkle 20 parts of the Chinese herbal wine tail prepared in step (1), add 20 parts of water, mix evenly, add 120 parts of high-temperature Daqu when the temperature drops to 30°C, gather and pile for 6 days, put into the cellar and seal and ferment for 35 days, ferment until the top fire reaches 39°C, and distill the wine to obtain the second round of wine; the distillation temperature of the distillation is 100°C, the steam pressure of the distillation is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 500 parts of wheat flour, 30 parts of koji mother powder, and 8 parts of Chinese herbal medicine powder by weight, mix them evenly to make koji material; add 150 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn the koji blank and dismantle it when the temperature of the koji blank reaches 62°C;

[0023] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0024] Example 2

[0025] A method for brewing health-care liquor is carried out according to the following steps:

[0026] (1) Crush the dried Chinese herbal medicine, pass it through a 90-mesh sieve, add 50 times the weight of the alcohol residue and soak for 30 hours; the Chinese herbal medicine is Pueraria root and Hubei crabapple leaves, and the dosage mass ratio is 1:1;

[0027] (2) According to the weight ratio, 900 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 15 parts of the Chinese herbal wine tail prepared in step (1) are sprinkled on it, and 15 parts of water are added to mix evenly. When the temperature is cooled to 29°C, 60 parts of high-temperature Daqu are added, and the mixture is piled up for 4 days. The mixture is sealed and fermented in a cellar for 32 days. When the fermentation top fire reaches 38°C, the wine is steamed to obtain a round of wine; the distillation temperature of the steamed wine is 100°C, the steam pressure of the steamed wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.06MPa and the temperature is 100°C;

[0028] (3) Add 800 parts of the lees after the previous round of distillation, sprinkle 12 parts of the Chinese herbal wine tail prepared in step (1), add 12 parts of water, mix evenly, add 90 parts of high-temperature Daqu when the temperature drops to 28°C, gather and pile for 4 days, put into the cellar for sealed fermentation for 32 days, and ferment the wine to obtain the second round of wine; the distillation temperature of the distillation wine is 100°C, the steam pressure of the distillation wine is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 450 parts of wheat flour, 25 parts of koji mother powder, and 6 parts of Chinese herbal medicine powder by weight, mix them evenly to make koji material; add 120 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn the koji blank and dismantle it when the temperature of the koji blank reaches 60°C;

[0029] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0030] Example 3

[0031] A method for brewing health-care liquor is carried out according to the following steps:

[0032] (1) Crush the dried Chinese herbal medicine, pass it through a 110-mesh sieve, add 90 times the weight of alcohol residue and soak for 40 hours; the Chinese herbal medicines are Sophora japonica seeds and Dandelion, with a mass ratio of 1:3;

[0033] (2) According to the weight ratio, 950 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 25 parts of the Chinese herbal wine tail prepared in step (1) are sprinkled into it, and 25 parts of water are added to mix evenly. When the temperature is cooled to 32°C, 90 parts of high-temperature Daqu are added, and the mixture is piled up for 5 days. The mixture is sealed and fermented in a cellar for 38 days. When the fermentation top fire reaches 40°C, the wine is steamed to obtain a round of wine; the distillation temperature of the steamed wine is 100°C, the steam pressure of the steamed wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.15MPa and the temperature is 105°C;

[0034] (3) Add 1000 parts of lees from the previous round of distillation, sprinkle 25 parts of the Chinese herbal wine tail prepared in step (1), add 25 parts of water, mix evenly, add 140 parts of high-temperature Daqu when the temperature drops to 32°C, gather and pile for 7 days, put into a cellar for sealed fermentation for 38 days, and ferment until the top fire reaches 40°C, and distill the wine to obtain the second round of wine; the distillation temperature of the distillation is 100°C, the steam pressure of the distillation is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 550 parts of wheat flour, 35 parts of koji mother powder, and 8 parts of Chinese herbal medicine powder by weight, mix them evenly to make koji material; add 180 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn the koji blank and dismantle it when the temperature of the koji blank reaches 64°C;

[0035] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0036] Comparative Example 1

[0037] A method for brewing health-care liquor is carried out according to the following steps:

[0038] (1) Grind the dried Ganoderma lucidum, pass it through a 100-mesh sieve, add 60 times the weight of alcohol residue and soak for 36 hours;

[0039] (2) According to the weight ratio, 900 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 20 parts of the Lingzhi wine tail prepared in step (1) are sprinkled into it, and 20 parts of water are added and mixed evenly. When the temperature is cooled to 30°C, 80 parts of high-temperature Daqu are added, and the mixture is piled up for 5 days. The mixture is sealed and fermented in a cellar for 35 days. When the fermentation top fire reaches 39°C, the wine is distilled to obtain a round of wine; the distillation temperature of the distilled wine is 100°C, the steam pressure of the distilled wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.1MPa and the temperature is 102°C;

[0040] (3) Add 900 parts of the lees after the previous round of distillation, sprinkle 20 parts of the Lingzhi wine tail prepared in step (1), add 20 parts of water, mix evenly, add 120 parts of high-temperature Daqu when the temperature drops to 30°C, gather and pile for 6 days, put into the cellar and seal and ferment for 35 days, ferment until the top fire reaches 39°C, and distill the wine to obtain the second round of wine; the distillation temperature of the distillation is 100°C, the steam pressure of the distillation is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 500 parts of wheat flour, 30 parts of koji mother powder, and 8 parts of Lingzhi powder by weight, mix them evenly to make koji material; add 150 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn the koji blank and dismantle it when the temperature reaches 62°C;

[0041] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0042] Comparative Example 2

[0043] A method for brewing health-care liquor is carried out according to the following steps:

[0044] (1) Crush the dried Eucommia ulmoides leaves, pass through a 100-mesh sieve, add 60 times the weight of alcohol residue and soak for 36 hours;

[0045] (2) According to the weight ratio, 900 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 20 parts of the Eucommia leaf wine tail prepared in step (1) are sprinkled and added. 20 parts of water are added and mixed evenly. When the temperature is cooled to 30°C, 80 parts of high-temperature Daqu are added. The mixture is piled up for 5 days and sealed in a cellar for fermentation for 35 days. When the top fire of the fermentation reaches 39°C, the wine is steamed to take one round of wine; the distillation temperature of the steamed wine is 100°C, the steam pressure of the steamed wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.1MPa and the temperature is 102°C;

[0046] (3) Add 900 parts of the lees after the previous round of distillation, sprinkle 20 parts of the Eucommia leaf wine tail prepared in step (1), add 20 parts of water, mix evenly, add 120 parts of high-temperature Daqu when the temperature drops to 30°C, gather and pile for 6 days, put into the cellar and seal and ferment for 35 days, ferment until the top fire reaches 39°C, and distill the wine to obtain the second round of wine; the distillation temperature of the distillation is 100°C, the steam pressure of the distillation is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 500 parts of wheat flour, 30 parts of koji mother powder, and 8 parts of Eucommia leaf powder by weight, mix them evenly to make koji material; add 150 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn the koji blank and dismantle it when the temperature of the koji blank reaches 62°C;

[0047] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0048] Comparative Example 3

[0049] A method for brewing health-care liquor is carried out according to the following steps:

[0050] (1) Crush the dried kudzu root, pass it through a 90-mesh sieve, add 50 times the weight of alcohol residue and soak for 30 hours;

[0051] (2) According to the weight ratio, 900 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 15 parts of the kudzu root wine tail prepared in step (1) are sprinkled into it, and 15 parts of water are added to mix evenly. When the temperature is cooled to 29°C, 60 parts of high-temperature Daqu are added, and the mixture is piled up for 4 days. The mixture is sealed and fermented in a cellar for 32 days. When the fermentation top fire reaches 38°C, the wine is steamed to obtain a round of wine; the distillation temperature of the steamed wine is 100°C, the steam pressure of the steamed wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.06MPa and the temperature is 100°C;

[0052] (3) Add 800 parts of the lees after the previous round of distillation, sprinkle 12 parts of the kudzu root wine tail prepared in step (1), add 12 parts of water, mix evenly, add 90 parts of high-temperature Daqu when the temperature drops to 28°C, gather and pile for 4 days, put into the cellar for sealed fermentation for 32 days, and ferment the wine to obtain the second round of wine; the distillation temperature of the distillation wine is 100°C, the steam pressure of the distillation wine is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 450 parts of wheat flour, 25 parts of koji mother powder, and 6 parts of kudzu root powder by weight, mix them evenly to make koji material; add 120 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn the koji blank and dismantle it when the temperature of the koji blank reaches 60°C;

[0053] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0054] Comparative Example 4

[0055] A method for brewing health-care liquor is carried out according to the following steps:

[0056] (1) Crush the dried leaves of the Chinese crabapple family, pass them through a 90-mesh sieve, add 50 times the weight of the alcohol residue and soak for 30 hours;

[0057] (2) According to the weight ratio, 900 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 15 parts of the Hubei crabapple leaf wine tail prepared in step (1) are sprinkled on it, and 15 parts of water are added to mix evenly. When the temperature is cooled to 29°C, 60 parts of high-temperature Daqu are added, the mixture is piled up for 4 days, and sealed in a cellar for fermentation for 32 days. When the fermentation top fire reaches 38°C, the wine is steamed to take one round of wine; the distillation temperature of the steamed wine is 100°C, the steam pressure of the steamed wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.06MPa and the temperature is 100°C;

[0058] (3) Add 800 parts of the lees after the previous round of distillation, sprinkle 12 parts of the Hubei crabapple leaf wine tail prepared in step (1), add 12 parts of water, mix evenly, add 90 parts of high-temperature Daqu when the temperature drops to 28°C, gather and pile for 4 days, put into the cellar and seal and ferment for 32 days, ferment until the top fire reaches 38°C, and distill the wine to obtain the second round of wine; the distillation temperature of the distillation is 100°C, the steam pressure of the distillation is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 450 parts of wheat flour, 25 parts of koji mother powder, and 6 parts of Hubei crabapple leaf powder by weight, mix them evenly to make koji material; add 120 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn and dismantle the koji blank when the temperature reaches 60°C;

[0059] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0060] Comparative Example 5

[0061] A method for brewing health-care liquor is carried out according to the following steps:

[0062] (1) Crush the dried Sophora japonica seeds, pass through a 110-mesh sieve, add 90 times the weight of alcohol residue and soak for 40 hours;

[0063] (2) According to the weight ratio, 950 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 25 parts of the sophora japonica rice wine tail prepared in step (1) are sprinkled into it, and 25 parts of water are added to mix evenly. When the temperature is cooled to 32°C, 90 parts of high-temperature Daqu are added, the mixture is piled up for 5 days, and sealed in a cellar for fermentation for 38 days. When the fermentation top fire reaches 40°C, the wine is steamed to take a round of wine; the distillation temperature of the steamed wine is 100°C, the steam pressure of the steamed wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.15MPa and the temperature is 105°C;

[0064] (3) Add 1000 parts of lees after the previous round of distillation, sprinkle 25 parts of the locust bean wine tail prepared in step (1), add 25 parts of water, mix evenly, add 140 parts of high-temperature Daqu when the temperature drops to 32°C, gather and pile for 7 days, put into the cellar and seal and ferment for 38 days, ferment until the top fire reaches 40°C, and distill the wine to obtain the second round of wine; the distillation temperature of the distillation is 100°C, the steam pressure of the distillation is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 550 parts of wheat flour, 35 parts of koji mother powder, and 8 parts of locust bean powder by weight, mix them evenly to make koji material; add 180 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn and dismantle the koji blank when the temperature reaches 64°C;

[0065] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0066] Comparative Example 6

[0067] A method for brewing health-care liquor is carried out according to the following steps:

[0068] (1) Crush the dried dandelion, pass it through a 110-mesh sieve, add 90 times the weight of alcohol and soak for 40 hours;

[0069] (2) According to the weight ratio, 950 parts of sorghum are taken, and the grain is moistened and steamed to make a mature grain mash. 25 parts of the dandelion wine tail prepared in step (1) are sprinkled on it, and 25 parts of water are added to mix evenly. When the temperature is cooled to 32°C, 90 parts of high-temperature Daqu are added, and the mixture is piled up for 5 days. The mixture is sealed and fermented in a cellar for 38 days. When the fermentation top fire reaches 40°C, the wine is steamed to obtain a round of wine; the distillation temperature of the steamed wine is 100°C, the steam pressure of the steamed wine is 0.03MPa, and the flow temperature of the wine is 32°C; the steam pressure of the steamed grain is 0.15MPa and the temperature is 105°C;

[0070] (3) Add 1000 parts of the lees after the previous round of distillation, sprinkle 25 parts of the dandelion wine tail prepared in step (1), add 25 parts of water, mix evenly, add 140 parts of high-temperature Daqu when the temperature drops to 32°C, gather and pile for 7 days, put into the cellar and seal and ferment for 38 days, ferment until the top fire reaches 40°C, and distill the wine to obtain the second round of wine; the distillation temperature of the distillation is 100°C, the steam pressure of the distillation is 0.03MPa, and the flow temperature of the wine is 32°C; the preparation method of the high-temperature Daqu is as follows: take 550 parts of wheat flour, 35 parts of koji mother powder, and 8 parts of dandelion powder by weight, mix them evenly to make koji material; add 180 parts of water to the koji material and step on the koji to obtain koji blank, dry the koji blank, put it into the room for koji and culture it with bacteria, and then turn the koji blank and dismantle it when the temperature of the koji blank reaches 64°C;

[0071] (4) Repeat step (3) for five rounds, and take the third, fourth, fifth, sixth and seventh rounds of liquor respectively. The liquors from different rounds are blended by large and small plates to obtain health-care liquor; the distillation temperature of the liquor is 100°C, the vapor pressure of the liquor is 0.03MPa, and the flow temperature of the liquor is 32°C.

[0072] Experimental example:

[0073] Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to detect the contents of tetramethylpyrazine and guaiacol (including 4-methylguaiacol and 4-ethylguaiacol) in the characteristic flavor substances of Maotai-flavor liquor. The specific determination method is as follows: the Maotai-flavor liquor was diluted 5 times with ultrapure water, 10 mL was placed in a headspace bottle containing 3 g of sodium chloride, 10 μL of menthol was added, and the bottle was sealed with a hollow magnetic metal cap with a PTFE / blue silicone septum; a 2 cm 50 / 30 μm DVB / CAR / PDMS three-phase extraction head, extraction temperature 50℃, sample equilibration time 5min, extraction time 45min, emulsifier speed 250rpm, extraction depth 22mm, injection depth 38mm; after the extraction, the extraction head was placed on the GC injection port for desorption at 250℃ for 5min; GC conditions were set as follows: injection port and detector temperature were both 250℃, septum purge flow rate 3mL / min, purge time 0.75min, carrier gas was high-purity He, flow rate 1.2mL / min, injection The sampling mode was splitless injection, the chromatographic column used was DB-FFAP, and it was aged at 60°C for 8 hours using a Japanese WE-SH fully automatic universal aging machine; the column oven temperature program was as follows: the initial temperature was 40°C, maintained for 2 minutes, then increased to 150°C at a rate of 4°C / min, maintained for 2 minutes, and then increased to 230°C at a rate of 6°C / min, maintained for 10 minutes; the MS condition setting was: the EI ionization source was used as the ion source, the ionization energy was 70 eV, the ion source temperature was 230°C, and the scanning range was 35-350 amu.

[0074] Each experiment was repeated 3 times and the average value was taken. SPSS 24.0 software was used for statistical analysis. The data were expressed as mean ± standard deviation. The Kolmogorov-Smirnov test was used for data normality test. For data that met the normal distribution, the t-test was used to compare the mean differences between the two groups. The difference was considered statistically significant when P < 0.05. The results are shown in Table 1:

[0075] Table 1

[0076]

[0077] Note: a represents comparison with the Example 1 group, P < 0.05; b represents comparison with the Example 2 group, P < 0.05; c represents comparison with the Example 3 group, P < 0.05.

[0078] The above-described embodiments merely illustrate several implementations of the present invention, and while their descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the patent for this invention shall be determined by the appended claims.

Claims

1. A method for brewing health-care liquor, characterized in that: Follow these steps: (1) Grind the dried Chinese herbal medicine, pass it through an 80-120 mesh sieve, add 30-100 times the weight of alcohol residue and soak for 24-48 hours; (2) Take 800-1000 parts of sorghum by weight, moisten and steam the grain to make a mature mash, sprinkle 10-30 parts of the Chinese herbal wine tail prepared in step (1), add 10-30 parts of water and mix evenly, cool to 28-33°C, add 50-100 parts of high-temperature Daqu, gather and pile for 3-6 days, put into a cellar and seal and ferment for 30-40 days, ferment until the top fire reaches 38-41°C, and steam to take one round of wine; The high-temperature Daqu preparation method comprises the following steps: taking 400-600 parts of wheat flour, 20-40 parts of koji mother powder, and 5-10 parts of Chinese herbal medicine powder by weight, and uniformly mixing them to form koji material; adding 100-200 parts of water to the koji material, and stepping on the koji to obtain koji blanks; airing the koji blanks, placing them in a room for stabilization and fermentation, and then turning and removing the koji blanks when the temperature of the koji blanks reaches 60-65°C; (3) Add 800-1000 parts of the lees from the previous round of distillation, sprinkle 10-30 parts of the Chinese herbal wine tail prepared in step (1), add 10-30 parts of water, mix evenly, add 80-150 parts of high-temperature Daqu when the temperature drops to 28-33°C, gather and pile for 3-8 days, put into the cellar and seal and ferment for 30-40 days, ferment until the top fire reaches 38-41°C, and distill to obtain the second round of wine; (4) Repeat step (3) for five rounds, taking the third, fourth, fifth, sixth, and seventh rounds of liquor respectively, and mixing the different rounds of liquor with different sizes to obtain health-care liquor; The Chinese herbal medicines are Ganoderma lucidum and Eucommia ulmoides leaves, with a mass ratio of 1:(1-3); Alternatively, the Chinese herbal medicine is Pueraria root and Malus hupehensis leaves, with a mass ratio of 1:(1-3); Alternatively, the Chinese herbal medicines are Sophora japonica seeds and Taraxacum officinale, with a mass ratio of 1:(1-3).

2. The brewing method of the health-care liquor according to claim 1, characterized in that: The steam pressure of the steamed grain in step (2) is 0.05-0.15 MPa and the temperature is 100-105°C.

3. The brewing method of the health-care liquor according to claim 1, characterized in that: The distillation temperature of the distilled wine in steps (2) to (4) is 96-105°C, the vapor pressure of the distilled wine is 0.02-0.04MPa, and the flow temperature of the wine is 30-35°C.

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