CN105331478A - Anti-oxidation brandy - Google Patents

Abstract

The invention discloses anti-oxidation brandy. The anti-oxidation brandy is prepared from the following raw materials: fresh grapes, rape pollen, green dates, haematococcus pluvialis, eggplant peel, green tea, angelica sinensis, selenium-enriched malt flour, cane sugar, angel wine yeast, lycopene, xanthones, lonicera japonica extract, xanthophylls, kojic acid, pectinase, lipase, protease and lysozyme. According to the anti-oxidation brandy provided by the invention, the nutrition is comprehensive, the preparation is simple, the anti-oxidation brandy is mellow, aromatic, exquisite and soft, and a healthcare function is strong; through low-temperature fermentation, the growth of infectious microbe is restrained, harmful metabolite can be prevented from being generated, and the flavor and the nutrition of the raw materials are maintained; through primary fermentation and secondary fermentation, fruits, vegetables and traditional Chinese medicine are added, the proportion of primary fermentation liquor and secondary fermentation liquor is adjusted, the flavor and the nutrition of the brandy are increased, the stability of a wine body is increased, an extraction technology of the fruits, the vegetables and the traditional Chinese medicine is simplified, the extraction rate is increased, the cost is saved, and the anti-oxidation brandy has the effects of increasing the healthcare function, preventing and resisting cancer, carrying out skincare, delaying the aging, increasing the immunity and resisting oxidation.

Description

A kind of anti-oxidant brandy

Technical field

The present invention relates generally to brewing technical field, particularly relates to a kind of anti-oxidant brandy.

Background technology

Brandy (Brandy) is changed by Dutch (Brande) to form, and original meaning is liquor.It is through twice distillation, ageing and making with the Sucus Vitis viniferae fermented.Brandy one word divides saying of narrow sense and broad sense, and in broad terms, all is that the wine of fermenting raw materials distillation is all called brandy with fruit.But be accustomed to now being raw material with grape, the wine through fermentation, distillation, storage, allotment is called brandy.If with the liquor that other fruit is made for raw material, then before brandy such as, titled with the title of fruit, apple brandy, kirsch etc.Brandy can help gastro-intestinal digestion, warm body of dispeling cold, dissolving blood stasis and detoxication, antipyretic diuresis; Being effective vasodilator, can improving cardiovascular intensity, is the good medicine of cardiovascular patient.

The invention provides a kind of brandy, is raw material with fresh grape, adds other auxiliary fruits and vegetables and herbal medicine, forms, enriched the nutrition of brandy, local flavor and nourishing function through fermentation brew and distillation, produces high-grade health care brandy.

Summary of the invention

In order to make up the defect of prior art, the object of this invention is to provide a kind of anti-oxidant brandy.

A kind of anti-oxidant brandy, is made up of the raw material of following weight part: fresh grape 100 ~ 120, Pollen Brassicae campestris 14 ~ 20, blue or green jujube 11 ~ 14, Haematocoocus Pluvialls 8 ~ 10, aubergine pigment 7 ~ 9, green tea 7 ~ 9, Radix Angelicae Sinensis 5 ~ 7, Fructus Hordei Germinatus rich in selenium powder 3 ~ 5, sucrose 8 ~ 10, Angel wine yeast 1 ~ 2, Lyeopene 0.1 ~ 0.3, mountain ketone element 0.2 ~ 0.4, Flos Lonicerae extract 0.2 ~ 0.4, xenthophylls 0.2 ~ 0.4, kojic acid 0.01 ~ 0.03, polygalacturonase 0.2 ~ 0.4, lipase 0.1 ~ 0.3, proteinase-10 .1 ~ 0.3, N,O-Diacetylmuramidase 0.03 ~ 0.05.

Described fresh grape, is made up of the raw material of following weight part: the star 42 ~ 50 of Hei Baladuo 52 ~ 56, rose, summer sunlight 35 ~ 40.

A preparation method for anti-oxidant brandy, specifically comprises the following steps:

(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 5%, 121 DEG C, sterilizing 20 minutes, is cooled to 26 ~ 35 DEG C, access Angel wine yeast, 30 DEG C of constant temperature culture 35 ~ 45 minutes, obtain activation Angel wine yeast;

(2) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae, be separated skin slag and grape meat, in grape meat, add Pollen Brassicae campestris, Fructus Hordei Germinatus rich in selenium powder, sucrose and kojic acid, mix, obtain grape slurry;

(3) blue or green jujube, Haematocoocus Pluvialls and aubergine pigment are cleaned, smash, add in grape slurry, mix, add lipase and polygalacturonase, 35 ~ 38 DEG C of water-baths, enzymolysis 3 ~ 4 hours, add proteolytic enzyme, 36 ~ 43 DEG C of water-baths, enzymolysis 6 ~ 7 hours, 90 ~ 95 DEG C of water-baths, stir process 5 ~ 8 minutes, go out enzyme, obtains Sucus Vitis viniferae;

(4) first fermentation: the activation Angel wine yeast adding access 2/3 in the Sucus Vitis viniferae that step 3) obtains, 15 ~ 17 DEG C of ferment at constant temperature 16 ~ 18 days, schlempe is separated with wine liquid, obtain first fermentation schlempe and first fermentation wine liquid;

(5) green tea and Radix Angelicae Sinensis are cleaned, dry, pulverize, cross 120 ~ 140 mesh sieves, obtain Chinese medicine powder;

(6) Secondary Fermentation: Chinese medicine powder is added in the first fermentation schlempe that step 4) obtains, add the activation Angel wine yeast of skin slag and remaining 1/3,13 ~ 15 DEG C of ferment at constant temperature 18 ~ 20 days, schlempe is separated with wine liquid, obtains Secondary Fermentation schlempe and Secondary Fermentation wine liquid;

(7) first fermentation wine liquid and Secondary Fermentation wine liquid are carried out the distillation of kettle formula respectively, obtain first distillate that alcoholic strength is 40 ~ 43% (v/v) and second distillation liquid respectively, by first distillate and second distillation liquid 1.4 ~ 1.8:1 by weight, mix, add Lyeopene, mountain ketone element, Flos Lonicerae extract and xenthophylls, be stirred to and mix completely, obtain anti-oxidant brandy just wine;

(8) by anti-oxidant brandy, just wine is in 5 ~ 6 hours, and temperature is down to-21 ~-19 DEG C, and constant temperature leaves standstill 3 ~ 4 days, under-5 ~-7 DEG C of conditions, filter through the cellulose acetate membrane of 0.22 μm, add N,O-Diacetylmuramidase, mix, load in oak barrel, 6 ~ 8 DEG C are carried out ageing, within every 20 days, fall bucket once, after 14 ~ 16 months, filter by the cellulose acetate membrane that aperture is 0.2 μm, carry out Quality Detection, obtain anti-oxidant brandy;

(9) container was through 121 DEG C of sterilizings 20 minutes, filling, and radiosterilization 15 ~ 20 minutes, yield of radiation is 1.65 ~ 1.87KGy, labels, and obtains finished product.

Pollen Brassicae campestris, can prevent and treat brain cardiovascular disease, reducing blood-fat, nervous system regulation, promotes sleep, regulates gastro-intestinal system function, promoting digestion, treatment habitual constipation, and endocrine regulation, improves body's immunity, anti-ageing.

Blue or green jujube, have stimulate circulation, anti-oxidant, the function that strengthens body immunity, often eating can reinforcing stomach reg fluid, and skin maintenance, delays senility.

Haematocoocus Pluvialls, has surprising antioxygenation, can slow down the disease because of oxidation and old and feeble bad student.

Aubergine pigment, rich vitamin B and vitamins C, its antitumour activity is the strongest, has even exceeded cancer therapy drug Interferon, rabbit, and also have beauty treatment, nti-freckle, beauty treatment, protects cardiovascular, improves microcirculation, the function of blood circulation and channel invigorating.

Green tea, is rich in tea-polyphenol, catechin, chlorophyll, trimethyl-xanthine, amino acid and VITAMIN, has anti-aging, anticancer, bactericidal antiphlogistic, and beauty and skin care is antiviral, protects tooth improving eyesight, anti-halitosis, oxidation resistant effect.

Radix Angelicae Sinensis, anti-oxidant, strengthening immunity, anticancer, improve looks, enrich blood and invigorate blood circulation, antibacterial, arteriosclerosis.

Fructus Hordei Germinatus rich in selenium powder, anticancer, anti-oxidant, strengthening immunity, endocrine regulation, removing toxic substances, antiviral, delay senility.

Lyeopene, one of most powerful antioxidant be found, it can be effectively anti-oxidant, anticancer, decreasing cholesterol, preventing cardiovascular disease, radioprotective, delays senility, and improves skin allergy, preventing osteoporosis, hypotensive.

Mountain ketone element, has pain relieving antibacterial, antiviral, and anti-mutation is anti-oxidant, eliminates oxyradical, protection cardio-cerebrovascular.

Flos Lonicerae extract, strengthening immunity, anticancer, reducing blood-fat, leukemia, hypoglycemic, broad-spectrum antimicrobial, anti-oxidant.

Xenthophylls, excellent antioxidant, prevents the cardiovascula arteriosclerosis that body aging causes, coronary heart disease, tumour, vision protection.

Kojic acid, beautifying face and moistering lotion, fresh-keeping, anticorrosion, anti-oxidant, analgesia, antisepsis and anti-inflammation.

N,O-Diacetylmuramidase, has stronger stability, can be antibacterial, antiviral, hemostasis, and swelling and pain relieving accelerates organized renewing function.

Advantage of the present invention is: the anti-oxidant brandy of one provided by the invention, comprehensive nutrition, and preparation is simple, mellow fragrance, and fine and smooth soft, nourishing function is strong; Through low temperature fermentation, obviously inhibit varied bacteria growing, avoid the generation of unfavorable metabolite, maintain local flavor and the nutrition of raw material; Raw material, through first and Secondary Fermentation, adds fruits and vegetables and the Chinese medicine of nourishing function, regulates the ratio of first fermentation liquid and Secondary Fermentation liquid, increase local flavor and the nutrition of brandy, strengthen liquor stability, simplify the extraction process of fruits and vegetables and Chinese medicine, improve extraction yield, cost-saving, strengthen nourishing function, can cancer-resisting, beauty and skin care, delay senility, strengthening immunity, anti-oxidant.

Embodiment

With specific embodiment, the present invention is described below, but is not limitation of the present invention.

Embodiment 1

A kind of anti-oxidant brandy, is made up of the raw material of following weight part: fresh grape 100, Pollen Brassicae campestris 14, blue or green jujube 11, Haematocoocus Pluvialls 8, aubergine pigment 7, green tea 7, Radix Angelicae Sinensis 5, Fructus Hordei Germinatus rich in selenium powder 3, sucrose 8, Angel wine yeast 1, Lyeopene 0.1, mountain ketone element 0.2, Flos Lonicerae extract 0.2, xenthophylls 0.2, kojic acid 0.01, polygalacturonase 0.2, lipase 0.1, proteinase-10 .1, N,O-Diacetylmuramidase 0.03.

Described fresh grape, is made up of the raw material of following weight part: the star 42 of Hei Baladuo 52, rose, summer sunlight 35.

A preparation method for anti-oxidant brandy, specifically comprises the following steps:

(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 5%, 121 DEG C, sterilizing 20 minutes, is cooled to 26 DEG C, access Angel wine yeast, 30 DEG C of constant temperature culture 35 minutes, obtain activation Angel wine yeast;

(2) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae, be separated skin slag and grape meat, in grape meat, add Pollen Brassicae campestris, Fructus Hordei Germinatus rich in selenium powder, sucrose and kojic acid, mix, obtain grape slurry;

(3) blue or green jujube, Haematocoocus Pluvialls and aubergine pigment are cleaned, smash, add in grape slurry, mix, add lipase and polygalacturonase, 35 DEG C of water-baths, enzymolysis 3 hours, adds proteolytic enzyme, 36 DEG C of water-baths, enzymolysis 6 hours, 90 DEG C of water-baths, stir process 5 ~ 8 minutes, go out enzyme, obtains Sucus Vitis viniferae;

(4) first fermentation: the activation Angel wine yeast adding access 2/3 in the Sucus Vitis viniferae that step 3) obtains, 15 DEG C of ferment at constant temperature 16 days, schlempe is separated with wine liquid, obtain first fermentation schlempe and first fermentation wine liquid;

(5) green tea and Radix Angelicae Sinensis are cleaned, dry, pulverize, cross 120 mesh sieves, obtain Chinese medicine powder;

(6) Secondary Fermentation: Chinese medicine powder added in the first fermentation schlempe that step 4) obtains, adds the activation Angel wine yeast of skin slag and remaining 1/3,13 DEG C of ferment at constant temperature 18 days, and schlempe is separated with wine liquid, obtains Secondary Fermentation schlempe and Secondary Fermentation wine liquid;

(7) first fermentation wine liquid and Secondary Fermentation wine liquid are carried out the distillation of kettle formula respectively, obtain first distillate that alcoholic strength is 40% (v/v) and second distillation liquid respectively, by first distillate and second distillation liquid 1.4:1 by weight, mix, add Lyeopene, mountain ketone element, Flos Lonicerae extract and xenthophylls, be stirred to and mix completely, obtain anti-oxidant brandy just wine;

(8) by anti-oxidant brandy, just wine is in 5 hours, and temperature is down to-19 DEG C, and constant temperature leaves standstill 3 days, under-5 DEG C of conditions, filter through the cellulose acetate membrane of 0.22 μm, add N,O-Diacetylmuramidase, mix, load in oak barrel, 6 DEG C are carried out ageing, within every 20 days, fall bucket once, after 14 months, filter by the cellulose acetate membrane that aperture is 0.2 μm, carry out Quality Detection, obtain anti-oxidant brandy;

(9) container was through 121 DEG C of sterilizings 20 minutes, filling, and radiosterilization 15 minutes, yield of radiation is 1.65KGy, labels, and obtains finished product.

Embodiment 2

A kind of anti-oxidant brandy, is made up of the raw material of following weight part: fresh grape 110, Pollen Brassicae campestris 17, blue or green jujube 13, Haematocoocus Pluvialls 9, aubergine pigment 8, green tea 8, Radix Angelicae Sinensis 6, Fructus Hordei Germinatus rich in selenium powder 4, sucrose 9, Angel wine yeast 1.5, Lyeopene 0.2, mountain ketone element 0.3, Flos Lonicerae extract 0.3, xenthophylls 0.3, kojic acid 0.02, polygalacturonase 0.3, lipase 0.2, proteinase-10 .2, N,O-Diacetylmuramidase 0.04.

Described fresh grape, is made up of the raw material of following weight part: the star 46 of Hei Baladuo 54, rose, summer sunlight 37.

A preparation method for anti-oxidant brandy, specifically comprises the following steps:

(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 5%, 121 DEG C, sterilizing 20 minutes, is cooled to 30 DEG C, access Angel wine yeast, 30 DEG C of constant temperature culture 40 minutes, obtain activation Angel wine yeast;

(2) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae, be separated skin slag and grape meat, in grape meat, add Pollen Brassicae campestris, Fructus Hordei Germinatus rich in selenium powder, sucrose and kojic acid, mix, obtain grape slurry;

(3) blue or green jujube, Haematocoocus Pluvialls and aubergine pigment are cleaned, smash, add in grape slurry, mix, add lipase and polygalacturonase, 36 DEG C of water-baths, enzymolysis 3.5 hours, adds proteolytic enzyme, 40 DEG C of water-baths, enzymolysis 6.5 hours, 93 DEG C of water-baths, stir process 6 minutes, go out enzyme, obtains Sucus Vitis viniferae;

(4) first fermentation: the activation Angel wine yeast adding access 2/3 in the Sucus Vitis viniferae that step 3) obtains, 16 DEG C of ferment at constant temperature 17 days, schlempe is separated with wine liquid, obtain first fermentation schlempe and first fermentation wine liquid;

(5) green tea and Radix Angelicae Sinensis are cleaned, dry, pulverize, cross 130 mesh sieves, obtain Chinese medicine powder;

(6) Secondary Fermentation: Chinese medicine powder added in the first fermentation schlempe that step 4) obtains, adds the activation Angel wine yeast of skin slag and remaining 1/3,14 DEG C of ferment at constant temperature 19 days, and schlempe is separated with wine liquid, obtains Secondary Fermentation schlempe and Secondary Fermentation wine liquid;

(7) first fermentation wine liquid and Secondary Fermentation wine liquid are carried out the distillation of kettle formula respectively, obtain first distillate that alcoholic strength is 42% (v/v) and second distillation liquid respectively, by first distillate and second distillation liquid 1.6:1 by weight, mix, add Lyeopene, mountain ketone element, Flos Lonicerae extract and xenthophylls, be stirred to and mix completely, obtain anti-oxidant brandy just wine;

(8) by anti-oxidant brandy, just wine is in 5.5 hours, and temperature is down to-20 DEG C, and constant temperature leaves standstill 3.5 days, under-6 DEG C of conditions, filter through the cellulose acetate membrane of 0.22 μm, add N,O-Diacetylmuramidase, mix, load in oak barrel, 6 ~ 8 DEG C are carried out ageing, within every 20 days, fall bucket once, after 15 months, filter by the cellulose acetate membrane that aperture is 0.2 μm, carry out Quality Detection, obtain anti-oxidant brandy;

(9) container was through 121 DEG C of sterilizings 20 minutes, filling, and radiosterilization 18 minutes, yield of radiation is 1.74KGy, labels, and obtains finished product.

Embodiment 3

A kind of anti-oxidant brandy, is made up of the raw material of following weight part: fresh grape 120, Pollen Brassicae campestris 20, blue or green jujube 14, Haematocoocus Pluvialls 10, aubergine pigment 9, green tea 9, Radix Angelicae Sinensis 7, Fructus Hordei Germinatus rich in selenium powder 5, sucrose 10, Angel wine yeast 2, Lyeopene 0.3, mountain ketone element 0.4, Flos Lonicerae extract 0.4, xenthophylls 0.4, kojic acid 0.03, polygalacturonase 0.4, lipase 0.3, proteinase-10 .3, N,O-Diacetylmuramidase 0.05.

Described fresh grape, is made up of the raw material of following weight part: the star 50 of Hei Baladuo 56, rose, summer sunlight 40.

A preparation method for anti-oxidant brandy, specifically comprises the following steps:

(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 5%, 121 DEG C, sterilizing 20 minutes, is cooled to 35 DEG C, access Angel wine yeast, 30 DEG C of constant temperature culture 45 minutes, obtain activation Angel wine yeast;

(2) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae, be separated skin slag and grape meat, in grape meat, add Pollen Brassicae campestris, Fructus Hordei Germinatus rich in selenium powder, sucrose and kojic acid, mix, obtain grape slurry;

(3) blue or green jujube, Haematocoocus Pluvialls and aubergine pigment are cleaned, smash, add in grape slurry, mix, add lipase and polygalacturonase, 38 DEG C of water-baths, enzymolysis 4 hours, adds proteolytic enzyme, 43 DEG C of water-baths, enzymolysis 7 hours, 95 DEG C of water-baths, stir process 8 minutes, go out enzyme, obtains Sucus Vitis viniferae;

(4) first fermentation: the activation Angel wine yeast adding access 2/3 in the Sucus Vitis viniferae that step 3) obtains, 17 DEG C of ferment at constant temperature 18 days, schlempe is separated with wine liquid, obtain first fermentation schlempe and first fermentation wine liquid;

(5) green tea and Radix Angelicae Sinensis are cleaned, dry, pulverize, cross 140 mesh sieves, obtain Chinese medicine powder;

(6) Secondary Fermentation: Chinese medicine powder added in the first fermentation schlempe that step 4) obtains, adds the activation Angel wine yeast of skin slag and remaining 1/3,15 DEG C of ferment at constant temperature 20 days, and schlempe is separated with wine liquid, obtains Secondary Fermentation schlempe and Secondary Fermentation wine liquid;

(7) first fermentation wine liquid and Secondary Fermentation wine liquid are carried out the distillation of kettle formula respectively, obtain first distillate that alcoholic strength is 43% (v/v) and second distillation liquid respectively, by first distillate and second distillation liquid 1.8:1 by weight, mix, add Lyeopene, mountain ketone element, Flos Lonicerae extract and xenthophylls, be stirred to and mix completely, obtain anti-oxidant brandy just wine;

(8) by anti-oxidant brandy, just wine is in 6 hours, and temperature is down to-19 DEG C, and constant temperature leaves standstill 4 days, under-7 DEG C of conditions, filter through the cellulose acetate membrane of 0.22 μm, add N,O-Diacetylmuramidase, mix, load in oak barrel, 8 DEG C are carried out ageing, within every 20 days, fall bucket once, after 16 months, filter by the cellulose acetate membrane that aperture is 0.2 μm, carry out Quality Detection, obtain anti-oxidant brandy;

(9) container was through 121 DEG C of sterilizings 20 minutes, filling, and radiosterilization 20 minutes, yield of radiation is 1.87KGy, labels, and obtains finished product.

Comparative example

Commercially available common brandy.

The subjective appreciation of embodiment and comparative example brandy:

Stochastic choice 40 experimenter, every experimenter carries out subjective appreciation to each brandy, and gives a mark, and every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, gets its mean value, and the results of sensory evaluation of embodiment and comparative example brandy is as shown in table 1.

Table 1: the subjective appreciation of embodiment and comparative example brandy

Project	Mouthfeel	Fragrance	Outward appearance	Color and luster
					Embodiment 1	8	9	8	9
Embodiment 2	9	9	9	9
					Embodiment 3	9	9	9	9
Comparative example	6	6	8	7

As can be seen from Table 1, the comprehensive nutrition of the anti-oxidant brandy of embodiment, mellow fragrance, gives off a strong fragrance, harmonious, and fine and smooth soft, wine body clear, good stability, is subject to liking of consumers in general.

The anti-oxidant function of embodiment and comparative example brandy:

Stochastic choice 200 experimenters, be divided into 4 groups at random, often organize 50 people, select the age in 18-65 year, physical integrity is good, without obvious brain, the heart, liver, lung, kidney, Hematological Diseases, without Long-term taking medicine history, respectively drink 100 milliliters, brandy for each person every day, the tested time is 60 days, tested front and back are all at examination in hospital, and record check result; The anti-oxidant function of embodiment and comparative example brandy the results are shown in Table 2.

Table 2: the anti-oxidant function of the brandy of embodiment and comparative example

Can find out from table 2, the anti-oxidant brandy of embodiment is after tested, the rate of rise of lipid peroxide product (MDA) rate of descent of patient, superoxide-dismutase (SOD) rate of rise and Selenoperoxidase (GSH-PX) is obviously large compared with comparative example, illustrates that anti-oxidant brandy provided by the invention has obvious anti-oxidant function.

Claims (3)

1. an anti-oxidant brandy, it is characterized in that, be made up of the raw material of following parts by weight of raw materials: fresh grape 100 ~ 120, Pollen Brassicae campestris 14 ~ 20, blue or green jujube 11 ~ 14, Haematocoocus Pluvialls 8 ~ 10, aubergine pigment 7 ~ 9, green tea 7 ~ 9, Radix Angelicae Sinensis 5 ~ 7, Fructus Hordei Germinatus rich in selenium powder 3 ~ 5, sucrose 8 ~ 10, Angel wine yeast 1 ~ 2, Lyeopene 0.1 ~ 0.3, mountain ketone element 0.2 ~ 0.4, Flos Lonicerae extract 0.2 ~ 0.4, xenthophylls 0.2 ~ 0.4, kojic acid 0.01 ~ 0.03, polygalacturonase 0.2 ~ 0.4, lipase 0.1 ~ 0.3, proteinase-10 .1 ~ 0.3, N,O-Diacetylmuramidase 0.03 ~ 0.05.

2. anti-oxidant brandy according to claim 1, it is characterized in that, described fresh grape, is made up of the raw material of following weight part: described fresh grape, is made up of the raw material of following weight part: the star 42 ~ 50 of Hei Baladuo 52 ~ 56, rose, summer sunlight 35 ~ 40.

3. the preparation method of anti-oxidant brandy according to claim 1, is characterized in that, comprise the following steps:

(1) get the water of Angel wine yeast weight 50 times amount, add a part of sucrose, be mixed with the aqueous sucrose solution of 5%, 121 DEG C, sterilizing 20 minutes, is cooled to 26 ~ 35 DEG C, access Angel wine yeast, 30 DEG C of constant temperature culture 35 ~ 45 minutes, obtain activation Angel wine yeast;

(2) by fresh grape stalk, clean, broken, remove Semen Vitis viniferae, be separated skin slag and grape meat, in grape meat, add Pollen Brassicae campestris, Fructus Hordei Germinatus rich in selenium powder, sucrose and kojic acid, mix, obtain grape slurry;

(3) blue or green jujube, Haematocoocus Pluvialls and aubergine pigment are cleaned, smash, add in grape slurry, mix, add lipase and polygalacturonase, 35 ~ 38 DEG C of water-baths, enzymolysis 3 ~ 4 hours, add proteolytic enzyme, 36 ~ 43 DEG C of water-baths, enzymolysis 6 ~ 7 hours, 90 ~ 95 DEG C of water-baths, stir process 5 ~ 8 minutes, go out enzyme, obtains Sucus Vitis viniferae;

(4) first fermentation: the activation Angel wine yeast adding access 2/3 in the Sucus Vitis viniferae that step 3) obtains, 15 ~ 17 DEG C of ferment at constant temperature 16 ~ 18 days, schlempe is separated with wine liquid, obtain first fermentation schlempe and first fermentation wine liquid;

(5) green tea and Radix Angelicae Sinensis are cleaned, dry, pulverize, cross 120 ~ 140 mesh sieves, obtain Chinese medicine powder;

(6) Secondary Fermentation: Chinese medicine powder is added in the first fermentation schlempe that step 4) obtains, add the activation Angel wine yeast of skin slag and remaining 1/3,13 ~ 15 DEG C of ferment at constant temperature 18 ~ 20 days, schlempe is separated with wine liquid, obtains Secondary Fermentation schlempe and Secondary Fermentation wine liquid;

(7) first fermentation wine liquid and Secondary Fermentation wine liquid are carried out the distillation of kettle formula respectively, obtain first distillate that alcoholic strength is 40 ~ 43% (v/v) and second distillation liquid respectively, by first distillate and second distillation liquid 1.4 ~ 1.8:1 by weight, mix, add Lyeopene, mountain ketone element, Flos Lonicerae extract and xenthophylls, be stirred to and mix completely, obtain anti-oxidant brandy just wine;

(8) by anti-oxidant brandy, just wine is in 5 ~ 6 hours, and temperature is down to-21 ~-19 DEG C, and constant temperature leaves standstill 3 ~ 4 days, under-5 ~-7 DEG C of conditions, filter through the cellulose acetate membrane of 0.22 μm, add N,O-Diacetylmuramidase, mix, load in oak barrel, 6 ~ 8 DEG C are carried out ageing, within every 20 days, fall bucket once, after 14 ~ 16 months, filter by the cellulose acetate membrane that aperture is 0.2 μm, carry out Quality Detection, obtain anti-oxidant brandy;

(9) container was through 121 DEG C of sterilizings 20 minutes, filling, and radiosterilization 15 ~ 20 minutes, yield of radiation is 1.65 ~ 1.87KGy, labels, and obtains finished product.