Preparation method of highland barley compound wine capable of improving anoxia endurance

• Main Authors: GUAN YING, ZUO KECHENG, SHI JIAO, NI SHUGAN, CHEN CAI, TONG GUOQIANG, LUO GAOJIAN, SHI PENG, YANG QIANG, YUE XIXUAN, PAN FEI
• Format: Patent
• Language: Chinese; English
• Published: 08.09.2020
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; VINEGAR; WINE

The invention discloses a preparation method of highland barley compound wine capable of improving anoxia endurance. The preparation method comprises the following steps: selecting highland barley white spirit, performing aging for more than 5 years, adding ginseng and kudzuvine root concentrated liquor, performing sufficient and uniform stirring, performing standing for 48 hours, and performing filtering with activated carbon to obtain the highland barley compound wine. According to the invention, after-drinking experience of drinkers in plateau local areas can be improved, and anoxia endurance of foreign people can also be improved. 本发明公开了一种具有提高缺氧耐受力青稞配制酒的制备方法，步骤如下：挑选青稞白酒，经5年以上陈酿，向其中加入人参、葛根浓配液，充分搅拌均匀，静置48小时，活性炭过滤即得。本发明既能改善高原本土地区饮酒人群的饮后体验，同时也能提高外来人士的缺氧耐受力。