| 摘要 |
A preparation method of fermented liquor by using medicinal herbs is provided to add peculiar taste and flavor of medicinal herbs into the fermented liquor, and serve health-improving effects to the fermented liquor. The preparation method of fermented liquor by using medicinal herbs comprises the steps of: (a) washing, dipping, steaming a starch material such as wheat flour, and inoculating Aspergillus oryzae into the steamed starch materials so as to prepare koji; (b) adding lactic acid, yeast and water into the koji, and fermenting the mixture to prepare crude liquor; (c) adding koji and water into the crude liquor and fermenting the mixture to prepare mash; (d) adding 100 parts by weight of a steamed starch material such as germinated unpolished rice, 0.01-10 parts by weight of Nuruk, 0.01-1.0 parts by weight of Angelica gigas Nakai, 0.01-1.0 parts by weight of Polygonum multiflorum Thunberg, 0.01-1.0 parts by weight of ginseng, 0.01-1.0 parts by weight of Lycium chinense MILL., 0.01-1.0 parts by weight of ginger and 0.01-1.0 parts by weight of Cinnamomum verum, and fermenting the mixture to prepare matured mash; and (e) adding aspartame and water into the matured mash. |
