| 摘要 |
A method for producing fermented liquor by using Schizandra chinensis BAILL is provided to improve favorableness of fermented Schizandra chinensis BAILL liquor as compared to the extracted Schizandra chinensis BAILL liquor by enhancing nutrients, taste, flavor and color of liquor while maintaining medical components of Schizandra chinensis BAILL. A method for producing fermented liquor by using Schizandra chinensis BAILL comprises the steps of: adding pectinase and sugar into Schizandra chinensis BAILL fruits and branches, fermenting the mixture at room temperature for 4-6 months, and filtering the fermented product; regulating sugar degree of Schizandra chinensis BAILL extract with water to 24-25 Brix, adding a sterilizer, fermentation nutrients and yeast into the Schizandra chinensis BAILL extract, and alcohol-fermenting the mixture; maturing the alcohol-fermented product; and filtering the matured Schizandra chinensis BAILL liquor. Further, an alcohol content of the matured Schizandra chinensis BAILL liquor is 12 to 15°. |
