Medicinal and edible alcoholic drink and preparation method thereof

Abstract

The medicinal and edible alcoholic drink is prepared from the following raw materials: 15-25 parts of herba cistanche, 4-6 parts of cortex cinnamomi, 12-18 parts of folium cortex eucommiae, 25-35 parts of white hyacinth beans, 4-6 parts of radix angelicae sinensis and 1000-1500 parts of 50-55% vol baijiu, and all the raw materials belong to a national medicinal and edible catalog. During preparation, the folium cortex eucommiae is subjected to microwave fixation for 2.5-3.5 minutes at 700W, the cortex cinnamomi is ground into fine powder of 80-100 meshes, the fine powder is mixed with other raw materials and then soaked in a dark place at the constant temperature of 35-40 DEG C for 20-25 days, and a finished product is obtained after filtering and ripening. Each milliliter of the liqueur contains not less than 1.8 mg of total glycosides of cistanche and not more than 0.20 mg of chlorogenic acid, and the liqueur is light amber, has light transmittance of not less than 70%, tastes soft and is free of obvious bitterness. An animal model verifies that the health food can improve related indexes of kidney-yang deficiency, is high in sensory acceptance, can be legally industrialized as common food, and is suitable for daily diet of sub-health people with kidney-yang deficiency.

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