liquor wine brewage method by means of acanthopanax

摘要

PURPOSE: Provided is a manufacturing method of liqueur by using acanthopanax as a main ingredient, thereby manufacturing novel liqueur having aroma of medicinal herbs, and fresh and soft taste. CONSTITUTION: The novel liqueur is manufactured by leaching out it from medicinal herbs with a mixture of saccharide and citric acid. Particularly, the method comprises the steps of: mixing 120g of acanthopanax, 15g of Angelicae gigantis Radix, 20g of Cydonia Sinensis, 15g of Amomum Seed, and 180g of a mixture of dill, Crataegus pinnatifida Bunge, Pleuropterus multiflorus Turcz., Rubus tokkura Sieb, and Schisandra chinensis, in a mixed solution of 50-55% of saccharides, such as glucose, sugar and the like, and 2-3% of citric acid; and leaching out the mixture at room temperature for 20-30 days.