| 摘要 |
A method for preparing liquor from pear is provided to obtain the liquor which shows excellent taste and useful functionality such as inhibition of oxygen free radical. A method for preparing a functional liquor comprises the steps of: (a) crushing pear to make juice; (b) culturing seed bacteria to prepare a ferment; (c) extracting oriental herbs including Rubus Coreanus, Cuscuta japonica Chois., Plantago semen, Lycium chinenses Mill., and Schizandra chinensis baillon with hot water for 2-5 hours to prepare an extract of the oriental herbs; (d) after putting the pear juice in a flask and adding sugar thereto to have a saccharinity of 20-30%, adding 100-200 ppm of sulfite, 1-3 vol.% of the ferment and 0.1-1 vol.% of the extract of the oriental herbs; (e) after aerobically culturing a mixture obtained from the step(d) at a temperature of 23-27 deg.C for 2-3 days, anaerobically fermenting it at a temperature of 25-30 deg.C for 5-10 days; (f) compressing and filtering the fermentation completed mash; (g) storing and seasoning the liquor; and (h) sterilizing and packing the liquor. |
