Preparation method of Makgirlli with the reducing effect of hepatic damage and hangover produced by chronic drinking

摘要

PURPOSE: A method for making Makkoli containing apple wine is provided to enhance lactic acid bacteria and to prevent hangover. CONSTITUTION: A method for making Makkoli containing apple wine comprises: a step of adding 0.01-1%(v/v) of culture liquid containing 0.01-1%(w/v) of dry yeast and 10^9 cells/mL of lactic acid bacteria which is living in intestine into apple juice; a step of fermenting at 10-30C for 1-5 days to prepare apple wine having 5.5-6.0% alcohol degrees; and a step of preparing Makkoli crude liquid. The lactic acid bacteria include Lactobacillus GG, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, or Lactobacillus acidophilus. The apple wine contains 50-90mg/100mL of calcium lactate.