Green flavor health maintenance whisky and preparation method thereof

Abstract

The invention relates to the technical field of beverage wine preparation, and particularly provides a green flavor health maintenance whisky and a preparation method thereof.The whisky is prepared by smashing and saccharifying recycled medicinal and edible raw materials, adding recycled aromatic plants for fermentation, distillation and secondary distillation and then placing the materials in an oak barrel for aging. The green flavor health maintenance whisky obtained by the invention is amber clear transparent liquid, has harmonious and elegant bouquet, also has pleasant herbal plant fragrance and oak fragrance, and is mellow in taste and typical in style. The recovered medicinal and edible raw materials not only endow the wine with a certain healthy connotation, but also improve the utilization rate of the raw materials, and realize the green and environment-friendly purpose of turning waste into wealth.

Description

Technical Field

[0001] The invention relates to the technical field of beverage wine preparation, in particular to a green flavor health-preserving whiskey and a preparation method thereof. Background Art

[0002] With the continuous advancement of science and technology and the improvement of people's understanding of health, Chinese health care has received more and more attention. "Food borrows the power of medicine, and medicine helps food." Food-medicine raw materials refer to raw materials that are traditionally used as food and listed in the "Pharmacopoeia of the People's Republic of China". They are essentially edible Chinese medicinal materials. Because they are both medicinal and edible, as the intersection of traditional medicine and modern health concepts, food-medicine raw materials have both health benefits and safety. They are widely used in the food industry, medical and health care fields, and animal husbandry, and have huge market potential.

[0003] Currently in the healthcare wine industry, after the extraction of medicinal materials, the residues are usually used as landfill or fertilizer. There is a risk of fermentation of the residues polluting the environment and the low utilization rate of edible and medicinal materials. Because edible and medicinal materials have extremely high nutritional value, many raw materials are rich in starch, protein, trace elements and vitamins, and also contain a variety of alkaloids, polyphenols, polysaccharides, volatile oils and other active substances. Raw material extraction cannot completely maximize the exudation of all the ingredients in the raw materials, such as starch, and directly discard them, resulting in a waste of resources. Therefore, it is necessary to deeply explore the innovative, high-utilization and diversified application methods of edible and medicinal materials. Summary of the invention

[0004] In view of this, the present invention proposes a green flavor health-preserving whiskey and a production process thereof, which uses recycled raw materials of both medicinal and edible origin as the production raw materials of the wine, improves the traditional brewing method of beverage wine, and combines the theory of traditional Chinese medicine to prepare a health-preserving wine with a pleasant aroma.

[0005] The technical solution of the present invention is achieved as follows: The present invention provides a method for preparing green flavor health whiskey, comprising the following steps:

[0006] (1) crushing: crushing 1-5 parts of aromatic plant Chinese medicinal materials and 50-100 parts of recovered medicinal and edible raw materials respectively;

[0007] (2) Saccharification: The crushed medicinal and edible raw materials are mixed with 63.5°C hot water, and a saccharifying agent is added for saccharification;

[0008] (3) Fermentation: After the liquid obtained after saccharification is cooled, crushed aromatic plant medicinal materials and yeast are added for fermentation, and the fermentation time is 56-60 hours;

[0009] (4) distilling the fermented wine twice in a copper Holstein still;

[0010] (5) Aging: Aging the distilled liquor;

[0011] (6) Blending and Filtration: The aged liquor is blended to reduce the alcohol content to 40 degrees to obtain a semi-finished product, which is then filtered to obtain the finished whiskey.

[0012] In some embodiments, in the crushing step, the recovered edible and medicinal raw materials are the edible and medicinal raw materials remaining after percolation extraction, and the preparation method of the recovered edible and medicinal raw materials comprises: washing the edible and medicinal raw materials remaining after percolation extraction with edible alcohol and then drying them with hot air.

[0013] In some embodiments, the aromatic plant Chinese medicinal materials are crushed into powder, and the recovered edible and medicinal raw materials are crushed into coarse particles.

[0014] In some embodiments, the aromatic plant Chinese medicinal material is obtained by combining nutmeg and tangerine peel in a mass ratio of 1:1.

[0015] In some embodiments, the recovered edible and medicinal raw materials are obtained by combining recovered malt, yam, coix seed, Euryale ferox and lotus seeds in a mass ratio of 6:1:1:1:1.

[0016] In some embodiments, the lotus seeds are cored and peeled lotus seeds.

[0017] In some embodiments, in the saccharification step, the material-water ratio is 1:(3-4), and the saccharification time is 6-8 hours.

[0018] In some embodiments, in the fermentation step, the weight of the yeast is 1.8% of the weight of the recovered edible and medicinal raw material.

[0019] In some embodiments, the step of double distillation comprises:

[0020] First distillation: add the fermented juice into the distillation kettle. When the juice in the kettle is heated to 80℃, it starts to boil and enters the distillation stage. The cooling water temperature is less than 18℃. The head and tail of the wine are not removed in one distillation. The alcohol content of the initial distillate is 20-28%vol. The distillation time is controlled at 8-9h.

[0021] Second distillation: The first distillate is distilled for the second time to separate the head, heart and tail. The heart is retained and the alcohol content is reduced to 63.5% vol. The second distillation time is 10-12 hours.

[0022] In some embodiments, in the aging step, the aging container is an oak barrel, the oak barrel aging period is not less than 3 years, the storage temperature is 15-25° C., and the relative humidity is 70%-80%.

[0023] In some embodiments, in the blending and filtering steps, the filtering operation includes freezing the semi-finished wine that has passed the inspection and evaluation at 0-4°C for 7 days, coarse filtering with diatomaceous earth, and then fine filtering with a membrane filter to remove insoluble matter.

[0024] The second aspect of the present invention also provides a green flavor health whiskey prepared by the above method.

[0025] In order to facilitate the understanding of the present invention, the medicinal properties of the medicinal and edible raw materials of the present invention are further described below.

[0026] Malt: sweet in taste, neutral in nature. It enters the spleen, stomach, and liver meridians. It has the effects of promoting digestion and strengthening the stomach, and reducing milk and swelling. It is mainly used to treat food stagnation, weaning, breast pain, and can also relieve liver depression. Modern research shows that the functional activity of malt is to promote qi and digestion, strengthen the spleen and appetite, reduce milk and swelling, and has pharmacological effects such as antioxidant, anti-tumor, anti-inflammatory, digestion, lowering blood sugar, and protecting the liver.

[0027] Chinese Yam: Sweet in taste, neutral in nature. It enters the spleen, lung and kidney meridians. It has the functions of replenishing qi and yin, tonifying spleen, lung and kidney, consolidating essence and stopping leukorrhea. It is mainly used to treat spleen deficiency, poor appetite, fatigue, loose stools and diarrhea, spleen deficiency, wheezing and coughing, kidney deficiency, spermatorrhea, leukorrhea and frequent urination, internal heat and thirst, etc. Modern research shows that Chinese Yam has the functions of lowering blood sugar, lowering blood lipids, anti-tumor, anti-oxidation, anti-aging, regulating the immune system, and adjusting gastrointestinal function.

[0028] Coix seed: sweet, light, cool in nature. Enters the spleen, stomach, and lung meridians. It has the functions of promoting water and eliminating dampness, strengthening the spleen and stopping diarrhea, removing numbness, draining pus, and detoxifying and dispersing knots. It is used for edema, beriberi, dysuria, spleen deficiency diarrhea, dampness and stiffness, lung abscess, intestinal abscess, warts, cancer, etc. Modern research shows that coix seed has the effects of lowering blood sugar, lowering blood lipids, anti-oxidation, anti-cancer, anti-tumor, and anti-inflammatory.

[0029] Gorgon Fruit: Sweet, astringent, neutral in nature. Enters the spleen and kidney meridians. It has the functions of strengthening the kidney and consolidating essence, tonifying the spleen and stopping diarrhea, removing dampness and stopping leukorrhea. It is used for spermatorrhea, enuresis, frequent urination, spleen deficiency and chronic diarrhea, leukorrhea, and leukorrhea. Modern research shows that Gorgon Fruit has the functions of anti-oxidation, lowering blood sugar, improving myocardial ischemia, reducing urine protein, inhibiting bacteria, and preventing gastric mucosal damage.

[0030] Lotus seeds: sweet, astringent, neutral in nature. Enter the spleen, kidney, and heart meridians. It has the functions of tonifying the spleen and stopping diarrhea, stopping leukorrhea, benefiting the kidney and astringing sperm, nourishing the heart and calming the mind. It is used for spleen deficiency diarrhea, leukorrhea, spermatorrhea, palpitations and insomnia. Modern research shows that lotus seeds have antioxidant, anti-inflammatory, intestinal health regulation, anti-cancer, and immunity enhancement effects.

[0031] Tangerine peel: bitter, pungent, warm in nature. Enters the lung and spleen meridians. Regulates qi and strengthens the spleen, dries dampness and resolves phlegm. It has the functions of regulating qi and relieving adverse reactions, regulating the middle and stimulating appetite, and dries dampness and resolves phlegm. It is mainly used to treat spleen and stomach qi stagnation and dampness obstruction, chest fullness and stuffiness, abdominal distension and pain, loss of appetite, vomiting, constipation, lung qi obstruction, cough and sputum, and also treats the initial stage of mastitis. Modern research shows that tangerine peel has the effects of aromatic stomachic and expelling wind and lowering qi on the digestive system, as well as preventing atherosclerosis, expectorant, and anti-inflammatory effects.

[0032] Nutmeg: spicy, warm in nature. Enters the spleen, stomach, and large intestine meridians. It has the functions of warming the middle and promoting qi, astringing the intestines and stopping diarrhea. It is used for spleen and stomach deficiency and cold, chronic diarrhea, abdominal distension and pain, loss of appetite and vomiting. Modern research shows that nutmeg has the functions of strengthening yang, preventing tooth decay, anti-epileptic, enhancing memory, anti-depression, analgesia, lowering blood sugar, lowering blood lipids, protecting the liver and anti-inflammatory, anti-cancer, regulating fat metabolism, antibacterial, and anti-parasitic.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] Reduce costs, increase efficiency and improve economic benefits: The green flavored health-preserving whiskey provided by the present invention adopts the medicinal and edible raw materials recovered after percolation extraction in the production process of health-care wine or traditional Chinese medicine health-preserving wine, and processes the raw materials originally prepared for disposal into flavored health-preserving whiskey, thereby avoiding the waste of raw materials, improving the utilization rate of raw materials, achieving the purpose of reducing costs, increasing efficiency, improving economic benefits and turning waste into treasure.

[0035] Green and environmentally friendly: After the production of green flavored healthy whiskey made from recycled raw materials, the waste raw materials generated can be used as plant fertilizer and animal feed, which not only realizes the environmentally friendly concept of green environmental protection, but also achieves the purpose of "squeezing out" the production raw materials.

[0036] Unique flavor: Aromatic herbal plants are added during fermentation. After distillation, the aroma and taste are more natural, pure and free of impurities. Compared with traditional whiskey, it has a unique herbal aroma and full taste.

[0037] Health and wellness: Compared with traditional alcoholic beverages, the addition of Chinese medicinal materials that are both medicinal and edible has certain health-preserving connotations and meets the health and wellness needs of consumers when drinking. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0039] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0040] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0042] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0043] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0044] like Figure 1 As shown, the production process of the green flavor health whiskey provided in this application includes the following steps:

[0045] (1) crushing: crushing 1-5 parts of aromatic plant Chinese medicinal materials and 50-100 parts of recovered edible and medicinal raw materials respectively, wherein the aromatic plant Chinese medicinal materials are tangerine peel and nutmeg in a mass ratio of 1:1, and the recovered edible and medicinal raw materials are obtained by combining recovered malt, yam, coix seed, Euryale ferox and lotus seeds in a mass ratio of 6:1:1:1:1;

[0046] (2) Saccharification: The crushed edible and medicinal raw materials are mixed with 63.5°C hot water at a material-water ratio of 1:(3-4), and saccharifying enzyme is added to carry out saccharification treatment for 6-8 hours;

[0047] (3) Fermentation: After the liquid obtained after saccharification is cooled, crushed aromatic plant Chinese medicinal materials and yeast are added for fermentation, the weight of the yeast is 1.8% of the weight of the recovered medicinal and edible raw materials, and the fermentation time is 56-60 hours;

[0048] (4) distilling the fermented wine twice in a copper Holstein still;

[0049] First distillation: add the fermented juice into the distillation kettle. When the juice in the kettle is heated to 80℃, it starts to boil and enters the distillation stage. The cooling water temperature is less than 18℃. The head and tail of the wine are not removed in one distillation. The alcohol content of the initial distillate is 20-28%vol. The distillation time is controlled at 8-9h.

[0050] Second distillation: The first distillate is distilled for the second time to separate the head, heart and tail. The heart is retained and the alcohol content is reduced to 63.5% vol. The second distillation time is about 10-12 hours.

[0051] (5) Aging: Aging the distilled liquor in oak barrels for no less than three years at a temperature of 15-25° C. and a relative humidity of 70%-80%;

[0052] (6) Blending and Filtration: The aged liquor is blended to reduce the alcohol content to 40% to obtain a semi-finished product. The semi-finished liquor that has passed the inspection and evaluation is frozen at 0-4°C for 7 days, coarsely filtered with diatomaceous earth, and then finely filtered with a membrane filter to remove insoluble matter. After filtration, the finished whiskey is obtained.

[0053] In order to explain the whiskey preparation method of the present application in more detail and clarity, it will be described below in conjunction with specific examples.

[0054] Example 1

[0055] Prepare materials: Prepare the following materials in proportion: 30 parts of recycled raw material malt, 20 parts of recycled yam, coix seed, euryale and lotus seeds, in a mass ratio of yam: coix seed: euryale: lotus seeds = 1:1:1:1. 1 part of aromatic plant raw material, tangerine peel and nutmeg in a mass ratio of 1:1.

[0056] Crushing: The weighed recycled raw materials are mechanically crushed respectively, the aromatic plants are processed into powder, and the other raw materials are processed into coarse granular powder;

[0057] Saccharification: Mix the crushed malt, yam, coix seed, Euryale ferox, lotus seed and hot water, the ratio of raw materials to hot water is 1:3.5, the hot water temperature is 63.5°C, add saccharifying enzyme, and the saccharification time is 7 hours;

[0058] Fermentation: The saccharified liquid is cooled and pumped into a fermentation tank, and aromatic plant powder and yeast are added for fermentation. The weight of the yeast is 1.8% of the weight of the recovered raw materials. The fermentation time is 58 hours, and the alcohol content of the fermented juice is 6% vol.

[0059] Distillation: The fermented must is distilled twice in copper Holstein stills.

[0060] First distillation: add the distillate into the still. When the temperature of the juice in the still reaches 80℃, it starts to boil and enters the distillation stage. The cooling water temperature is less than 18℃. The head and tail of the wine are not removed in one distillation. The alcohol content of the initial distillate is 20-28%vol. The distillation time is controlled within 9h.

[0061] Second distillation: The first distillate is distilled for the second time to separate the head, heart and tail. The heart is retained and the alcohol content is reduced to 63.5% vol. The second distillation time is 11 hours.

[0062] Aging: The wine is placed in oak barrels for aging. After the wine is blended with the complex aroma of aromatic plants, it can also add the aroma of oak barrels. The oak barrel aging cycle is 3 years, the storage temperature is 15-25℃, and the relative humidity is 70%-80%.

[0063] Blending: According to product quality requirements, the original liquors of different aging periods are mixed and blended, and the alcohol content is reduced to 40 degrees to obtain a semi-finished product.

[0064] Filtration and canning: After the semi-finished wine has been inspected and evaluated by professional judges, it is frozen for 7 days and then coarsely filtered with a diatomaceous earth filter while it is still cold, and then finely filtered with a membrane filter to remove insoluble matter to ensure the crystal clearness of the wine. The finely filtered wine is packaged to obtain the finished product.

[0065] Example 2

[0066] Prepare materials: Prepare the following materials in proportion: 60 parts of recycled raw material malt, 40 parts of recycled yam, coix seed, euryale and lotus seeds, in a mass ratio of yam: coix seed: euryale: lotus seeds = 1:1:1:1. 5 parts of aromatic plant raw materials, tangerine peel and nutmeg, in a mass ratio of 1:1.

[0067] Crushing: The weighed recycled raw materials are mechanically crushed respectively, the aromatic plants are processed into powder, and the other raw materials are processed into coarse granular powder;

[0068] Saccharification: Mix the crushed malt, yam, coix seed, Euryale ferox, lotus seed and hot water, the ratio of raw materials to hot water is 1:3.5, the hot water temperature is 63.5°C, add saccharifying enzyme, and the saccharification time is 7 hours;

[0069] Fermentation: The saccharified liquid is cooled and pumped into a fermentation tank, and aromatic plant powder and yeast are added for fermentation. The weight of the yeast is 1.8% of the weight of the recovered raw materials. The fermentation time is 58 hours, and the alcohol content of the fermented juice is 6% vol.

[0070] Distillation: The fermented must is distilled twice in copper Holstein stills.

[0071] First distillation: add the distillate into the still. When the temperature of the juice in the still reaches 80℃, it starts to boil and enters the distillation stage. The cooling water temperature is less than 18℃. The head and tail of the wine are not removed in one distillation. The alcohol content of the initial distillate is 20-28%vol. The distillation time is controlled within 9h.

[0072] Second distillation: The first distillate is distilled for the second time to separate the head, heart and tail. The heart is retained and the alcohol content is reduced to 63.5% vol. The second distillation time is 11 hours.

[0073] Aging: The wine is placed in oak barrels for aging. After the wine is blended with the complex aroma of aromatic plants, it can also add the aroma of oak barrels. The oak barrel aging cycle is 3 years, the storage temperature is 15-25℃, and the relative humidity is 70%-80%.

[0074] Blending: According to product quality requirements, the original liquors of different aging periods are mixed and blended, and the alcohol content is reduced to 40 degrees to obtain a semi-finished product.

[0075] Filtration and canning: After the semi-finished wine has been inspected and evaluated by professional judges, it is frozen for 7 days and then coarsely filtered with a diatomaceous earth filter while it is still cold, and then finely filtered with a membrane filter to remove insoluble matter to ensure the crystal clearness of the wine. The finely filtered wine is packaged to obtain the finished product.

[0076] Example 3

[0077] On the basis of Example 1, other conditions remain unchanged, except that the material-water ratio is 1:3.

[0078] Example 4

[0079] On the basis of Example 1, other conditions were kept unchanged, except that the material-water ratio was 1:4.

[0080] Example 5

[0081] On the basis of Example 1, other conditions were kept unchanged, except that the saccharification time was 6 h.

[0082] Example 6

[0083] On the basis of Example 1, other conditions were kept unchanged, except that the saccharification time was 8h.

[0084] Example 7

[0085] On the basis of Example 1, other conditions were kept unchanged, except that the fermentation time was 56 h.

[0086] Example 8

[0087] On the basis of Example 1, other conditions were kept unchanged, except that the fermentation time was 60 h.

[0088] The whiskeys prepared in Examples 1-8 were tasted and tested, and the taste evaluation requirements were as follows:

[0089] Sensory quality

[0090] (1) Color: clear and transparent, without suspended matter and sediment, amber;

[0091] (2) Aroma: Rich and pleasant herbal compound aroma and the aroma imparted by oak barrels, with a harmonious and delicate aroma;

[0092] (3) Taste: Soft, full, sweet and refreshing, with a complex plant and oak flavor;

[0093] (4) Style: This product has a unique style.

[0094] The testing index requirements are as follows:

[0095] (1) Alcohol content: 39.5% vol ~ 40.5% vol;

[0096] (2) Turbidity: ≤0.8NTU

[0097] (3) Total acid (calculated as acetic acid, 100% vol ethanol, g / L): ≤0.8;

[0098] (4) Total aldehyde (calculated as acetaldehyde, 100% vol ethanol, g / L): ≤0.2;

[0099] (5) Total esters (based on ethyl acetate, 100% vol ethanol, g / L): ≤0.8;

[0100] (6) Cyanide (calculated as HCN, 100% vol ethanol, mg / L): ≤8.0;

[0101] (7) Methanol (100% vol ethanol, g / L): ≤0.5;

[0102] (8) Lead (Pb, mg / kg): ≤0.3;

[0103] (9) Fusel oil (g / L, calculated as isobutyl alcohol and isopentanol): ≤3.

[0104] The whiskeys prepared in Examples 1-8 above all meet the above requirements in terms of sensory quality and detection indicators.

[0105] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing green flavor health whiskey, characterized in that: The steps include: (1) crushing: crushing 1-5 parts of aromatic plant Chinese medicinal materials and 50-100 parts of recovered medicinal and edible raw materials respectively; (2) Saccharification: The crushed medicinal and edible raw materials are mixed with 63.5°C hot water, and a saccharifying agent is added for saccharification; (3) Fermentation: After the liquid obtained after saccharification is cooled, crushed aromatic plant Chinese medicinal materials and yeast are added for fermentation, and the fermentation time is 56-60 hours; (4) distilling the fermented wine twice in a copper Holstein still; (5) Aging: Aging the distilled liquor; (6) Blending and Filtration: The aged liquor is blended to reduce the alcohol content to 40 degrees to obtain a semi-finished product, which is then filtered to obtain the finished whiskey.

2. The method for preparing the green flavor health whiskey according to claim 1, characterized in that: In the crushing step, the recovered edible and medicinal raw materials are the edible and medicinal raw materials remaining after percolation extraction. The preparation method of the recovered edible and medicinal raw materials comprises: washing the edible and medicinal raw materials remaining after percolation extraction with edible alcohol and then drying them with hot air to obtain the edible and medicinal raw materials.

3. The method for preparing the green flavor health whiskey according to claim 1, characterized in that: The aromatic plant Chinese medicinal material is obtained by combining nutmeg and tangerine peel in a mass ratio of 1:

1.

4. The method for preparing the green flavor health whiskey according to claim 1, characterized in that: The recovered edible and medicinal raw materials are obtained by combining recovered malt, yam, coix seed, euryale ferox and lotus seed in a mass ratio of 6:1:1:1:

1.

5. The method for preparing the green flavor health whiskey according to claim 1, characterized in that: In the saccharification step, the material-water ratio is 1:(3-4), and the saccharification time is 6-8h.

6. The method for preparing the green flavor health whiskey according to claim 1, characterized in that: In the fermentation step, the weight of the yeast is 1.8% of the weight of the recovered edible and medicinal raw materials.

7. The method for preparing the green flavor health whiskey according to claim 1, characterized in that: The steps of double distillation include: First distillation: add the fermented juice into the distillation kettle. When the juice in the kettle is heated to 80℃, it starts to boil and enters the distillation stage. The cooling water temperature is less than 18℃. The head and tail of the wine are not removed in one distillation. The alcohol content of the initial distillate is 20-28%vol. The distillation time is controlled at 8-9h. Second distillation: The primary distillate is distilled for the second time to separate the head, heart and tail of the wine. The heart is retained and the alcohol content is reduced to 63.5% vol. The second distillation time is 10-12 hours.

8. The method for preparing the green flavor health whiskey according to claim 1, characterized in that: In the aging step, the aging container is an oak barrel, the oak barrel aging period is not less than 3 years, the storage temperature is 15-25° C., and the relative humidity is 70%-80%.

9. The method for preparing the green flavor health whiskey according to claim 1, characterized in that: In the blending and filtration steps, the filtration operation includes freezing the semi-finished wine that has passed the inspection and evaluation at 0-4°C for 7 days, coarse filtering with diatomaceous earth, and then fine filtering with a membrane filter to remove insoluble matter.

10. A green flavor health whiskey, characterized in that: The method is prepared by any one of claims 1 to 9.

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