CN106434151A - Luzhou-flavor gastrodia elata wine and production technique thereof - Google Patents

Abstract

The invention relates to a Luzhou-flavor gastrodia elata wine which comprises the following components in parts by mass: 38 parts of gastrodia elata, 5 parts of ginseng, 15 parts of rock sugar, 3 parts of Aspergillus oryzae, 5 parts of greengage, 8 parts of Arillus Longan, 10 parts of angelica, 8 parts of hempseed, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of Chinese wolfberry, 8 parts of long-noded pit viper, 5 parts of dipped yeast, 9 parts of heracleum hemsleyanum michaux, 50-150 parts of white wine, 20-30 parts of honey, 15 parts of loose knot, 15 parts of hawthorn, 30 parts of dog bone, 10 parts of mulberry, 10 parts of Chinese date, 8 parts of prepared aconite root, 15 parts of Paeonia veitchii Lynch and 20-30 parts of schisandra fruit. The Luzhou-flavor gastrodia elata wine is used for resisting fatigue, nourishing yin, strengthening yang and enhancing the immunity, maximally maintains the raw juice and primary taste of the gastrodia elata, improves the existing gastrodia elata wine flavor, enhances the flavor of the gastrodia elata wine, satisfies the drinking demands of consumers, and widens the consumer market.

Description

A kind of Luzhou-flavor gastrodia liquor formula and its production technology

Technical field

The present invention relates to ball mill control uses converter topology field, particularly to a kind of Luzhou-flavor gastrodia liquor formula and its Production technology.

Background technology

Gastrodia liquor is a kind of medicated wine having health-care effect, gains the name with primary raw material as Rhizoma Gastrodiae.To coronary heart disease, hypertension, The disease such as hyperlipemia and obesity suffers from good efficacy.

Before thousand, people are just classified as Rhizoma Gastrodiae as the god's medicine cured the disease,《Sheng Nong's herbal classic》Note plants effect of Rhizoma Gastrodiae earliest, can control Treat the effect such as cranial neuralgia, calming soporific.The medicinal efficacy of Rhizoma Gastrodiae：Rhizoma Gastrodiae has calmness, convulsion, epilepsy and promotes bile to divide The effect of secreting etc., can suppressing the hyperactive liver to relieve the wind syndrome, expelling wind for relieving convulsion, for dizziness, numb limbs and tense tendons, child's infantile convulsion, epilepsy, high disorders of blood, ear source property The diseases such as dizziness.The sweet temperature of chicken wing, enters taste warp, can warming middle-JIAO QI invigorating, mend essence add marrow.

Long term usage QI invigorating, fertilizer is good for, increase year, disappear that too fat to move, lower limb are full, colic of cold type hematochezia；Cure mainly：Migraine, apoplexy hands and feet caused by paralysis, muscle Bone pain, walking hardship, waist and knee are heavy, married woman's migratory arthralgia, munbness, anxious chronic infantile convulsion etc..The Rhizoma Gastrodiae that Modern Literature is recorded is medicinal Effect is more extensive：Can QI invigorating, arresting convulsion, nourishing the liver, relieving fainting, wind-damp dispelling, bone and muscle strengthening.Cure mainly：Hypertension, lumbago due to pathogenic wind-dampness, eye be crooked, The unrest of extremity convulsion, numb limbs and tense tendons, dizziness and headache, infantile convulsion etc..The clinical in recent years effect proving, strengthening blood vessel elasticity, to controlling Treat dizzy and basilar artary blood supply insufficiency and the nervous symptoms causing and cardiovascular system diseases have significant curative effect.In recent years Emerging aerospace medicine, is used as Rhizoma Gastrodiae the brain health-care product of high-altitude flight person, can significantly mitigate dizziness, strengthens the resolution of optic nerve Ability；With the continuous improvement of people's living standard, Rhizoma Gastrodiae just because of can blood pressure lowering, adjust the function such as optic nerve, thus sky Numb and its gastrodia tuber health product will become companion's health food of middle-aged and elderly people, and thus the consumption space of Rhizoma Gastrodiae will be increasingly Greatly.

Existing gastrodia liquor is produced using immersion mostly, and addition has multiple drug, leads to Rhizoma Gastrodiae composition not enough, and cost Higher, Rhizoma Gastrodiae utilization rate is not high, and wine taste is bad, has astringent sense etc., due to mouthfeel reason, limits drinking of seller.

Analyzed based on above, my company sets up research and development group, through long-term experimental test and scientific research, design is a kind of Luzhou-flavor gastrodia liquor formula, and its preparation technology is optimized, obtain one kind and be used for resisting fatigue, YIN nourishing and YANG strengthening, have enhancing to exempt from The gastrodia liquor of epidemic disease power, keeps Rhizoma Gastrodiae genuine to greatest extent, improves existing Rhizoma Gastrodiae wine taste, improve the giving off a strong fragrance of gastrodia liquor Degree, meet consumer drinks demand, expands consumption market.

Content of the invention

The purpose of the present invention is, for technical problem present in existing weaving winding process, to design a kind of Luzhou-flavor sky Numb wine formula, and its preparation technology is optimized, obtain one kind and be used for resisting fatigue, YIN nourishing and YANG strengthening, have the sky of enhancing immunity Numb wine, keeps Rhizoma Gastrodiae genuine to greatest extent, improves existing Rhizoma Gastrodiae wine taste, improve the giving off a strong fragrance degree of gastrodia liquor, meet Consumer drinks demand, expands consumption market.

The present invention is achieved through the following technical solutions：

A kind of Luzhou-flavor gastrodia liquor formula is it is characterised in that include the component of following quality proportioning：Each component is with quality list Position calculates, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, big 8 parts of Fructus Cannabis, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, Chinese liquor 50～150 Part, 20～30 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, CHUANSHAO 15 Part, 20～30 parts of Fructus Schisandrae Chinensis.

Further, described Luzhou-flavor gastrodia liquor formula, including the component of following quality proportioning：Each component is in terms of mass unit Calculate, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, cannabis,fructuses 8 parts, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentiss, 50 parts of Chinese liquor, Mel 20 Part, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, Fructus Schisandrae Chinensis 20 Part.

Further, described Luzhou-flavor gastrodia liquor formula, including the component of following quality proportioning：Each component is in terms of mass unit Calculate, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, cannabis,fructuses 8 parts, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentiss, 150 parts of Chinese liquor, Mel 30 Part, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, Fructus Schisandrae Chinensis 30 Part.

A kind of Luzhou-flavor gastrodia liquor production technology is it is characterised in that comprise the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 20 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 37 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of distillate A, 10 portions of distillates B, 6 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 30 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

Further, described Luzhou-flavor gastrodia liquor production technology, comprises the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 50～150 parts of Chinese liquor, 30 parts of Mel, 15 parts of Lignum Pini Nodi, mountain quarrel 15 parts, Os Canitis 30 Part, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 30 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 48 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 150 parts of Chinese liquor, 30 parts of Mel, 25 parts of distillate A, 14 parts distillate Liquid B, 8 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, obtain Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 65 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

Further, described Luzhou-flavor gastrodia liquor production technology, comprises the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 75 parts of Chinese liquor, 25 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 25 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 40 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 75 parts of Chinese liquor, 25 parts of Mel, 20 parts of distillate A, 12 portions of distillates B, 7 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 48 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

Further, described Luzhou-flavor gastrodia liquor production technology, comprises the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 75 parts of Chinese liquor, 25 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 25 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 40 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 75 parts of Chinese liquor, 20～30 parts of Mel, 20 parts of distillate A, 12 parts evaporate Go out liquid B, 6 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, obtain Clear filtrate D obtaining；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 50 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

The ferine honey that used in the present invention, Mel is more than 90% for sugar content, the dipping yeast of use is wine brewing ferment Female.

The invention provides a kind of Luzhou-flavor gastrodia liquor formula and its production technology, compared with prior art, beneficial effect It is：

1st, the Luzhou-flavor gastrodia liquor formula of present invention design, is integrated with Rhizoma Gastrodiae, Radix Ginseng, crystal sugar, aspergillus oryzae, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, dipping yeast, Radix Angelicae Pubescentiss, Chinese liquor, Mel, Lignum Pini Nodi, mountain quarrel, Canis familiaris L. Bone, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis；Rhizoma Gastrodiae, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae Root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis are in aspergillus oryzae and leaching Under stain yeast Fermentation, form substantial amounts of aromatic substance, obtain gastrodia liquor and there is intrinsic giving off a strong fragrance taste, mouthfeel obtains significantly Improve, meanwhile, in gastrodia liquor sweat, add Mel and crystal sugar, desalinated the vinosity of gastrodia liquor, make acquisition Rhizoma Gastrodiae The overall mouthfeel of wine is more soft.

2nd, the Luzhou-flavor gastrodia liquor production technology of present invention design, using Wild gastrodia as fermentation base material, adds Radix Ginseng, ice Sugar, aspergillus oryzae, Armeniaca mume Sieb., Arillus Longan, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, dipping yeast, Radix Angelicae Pubescentiss, Chinese liquor, The auxiliary materials such as Mel, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and taste, fermented rear acquisition Luzhou-flavor Gastrodia liquor, changes traditional gastrodia liquor and steeps in wine mode, and to obtain gastrodia liquor mouthfeel higher for technique by fermentation, and alcohol concentration is fitted In, reached easily often drink, the beneficial effect of health care.

The gastrodia liquor of the Luzhou-flavor gastrodia liquor production technology preparation the 3rd, being designed by the present invention, alcoholic strength is to maintain after testing In 11.2～14.8%VOL；Colourity is 3.2～4.2EBC；Lead content is<0.004mg/kg；Total sugar is 3.15～3.68g/ l00g；Fructose is 1.32～1.68g/100g；Glucose is 0.32～0.44g/100g, and every Testing index is far above country's mark Standard, has good products taste and health value.

Brief description

Specific embodiment

Below with reference to embodiment, the present invention is further described.

The present invention relates to a kind of Luzhou-flavor gastrodia liquor formula is it is characterised in that include the component of following quality proportioning：Each group Point with mass unit calculate, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentiss, 50～150 parts of Chinese liquor, 20～30 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, system are attached 8 parts of son, 15 parts of CHUANSHAO, 20～30 parts of Fructus Schisandrae Chinensis.

As improvement, described Luzhou-flavor gastrodia liquor formula, including the component of following quality proportioning：Each component is with mass unit Calculate, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, Fructus Cannabiss 8 parts of core, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 50 parts of Chinese liquor, Mel 20 parts, 15 parts of Lignum Pini Nodi, mountain be cut 15 parts, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, Fructus Schisandrae Chinensis 20 Part.

As improvement, described Luzhou-flavor gastrodia liquor formula, including the component of following quality proportioning：Each component is with mass unit Calculate, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, Fructus Cannabiss 8 parts of core, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 150 parts of Chinese liquor, Mel 30 parts, 15 parts of Lignum Pini Nodi, mountain be cut 15 parts, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, Fructus Schisandrae Chinensis 30 Part.

A kind of Luzhou-flavor gastrodia liquor production technology is it is characterised in that comprise the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 20 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 37 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of distillate A, 10 portions of distillates B, 6 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 30 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

As improvement, described Luzhou-flavor gastrodia liquor production technology, comprise the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 50～150 parts of Chinese liquor, 30 parts of Mel, 15 parts of Lignum Pini Nodi, mountain quarrel 15 parts, Os Canitis 30 Part, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 30 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 48 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 150 parts of Chinese liquor, 30 parts of Mel, 25 parts of distillate A, 14 parts distillate Liquid B, 8 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, obtain Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 65 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

As improvement, described Luzhou-flavor gastrodia liquor production technology, comprise the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 75 parts of Chinese liquor, 25 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 25 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 40 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 75 parts of Chinese liquor, 25 parts of Mel, 20 parts of distillate A, 12 portions of distillates B, 7 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 48 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

As improvement, described Luzhou-flavor gastrodia liquor production technology, comprise the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 75 parts of Chinese liquor, 25 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 25 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 40 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 75 parts of Chinese liquor, 20～30 parts of Mel, 20 parts of distillate A, 12 parts evaporate Go out liquid B, 6 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, obtain Clear filtrate D obtaining；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 50 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

Compared with prior art, the Luzhou-flavor gastrodia liquor formula of present invention design, is integrated with Rhizoma Gastrodiae, Radix Ginseng, crystal sugar, rice-koji Mould, Armeniaca mume Sieb., Arillus Longan, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, dipping yeast, Radix Angelicae Pubescentiss, Chinese liquor, Mel, pine Section, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis；Rhizoma Gastrodiae, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis are in rice Under aspergillosis and dipping yeast Fermentation, form substantial amounts of aromatic substance, obtain gastrodia liquor and there is intrinsic giving off a strong fragrance taste, mouthfeel It is greatly improved, meanwhile, in gastrodia liquor sweat, add Mel and crystal sugar, desalinated the vinosity of gastrodia liquor, made The overall mouthfeel obtaining gastrodia liquor is more soft.

The Luzhou-flavor gastrodia liquor production technology of present invention design, using Wild gastrodia as fermentation base material, adds Radix Ginseng, ice Sugar, aspergillus oryzae, Armeniaca mume Sieb., Arillus Longan, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, dipping yeast, Radix Angelicae Pubescentiss, Chinese liquor, The auxiliary materials such as Mel, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and taste, fermented rear acquisition Luzhou-flavor Gastrodia liquor, changes traditional gastrodia liquor and steeps in wine mode, and to obtain gastrodia liquor mouthfeel higher for technique by fermentation, and alcohol concentration is fitted In, reached easily often drink, the beneficial effect of health care.

The gastrodia liquor of the Luzhou-flavor gastrodia liquor production technology preparation being designed by the present invention, alcoholic strength is to maintain after testing 11.2～14.8%VOL；Colourity is 3.2～4.2EBC；Lead content is<0.004mg/kg；Total sugar is 3.15g/l00g；Fructose is 1.32～1.68g/100g；Glucose is 0.32～0.44g/100g, and every Testing index is far above national standard, has good Products taste and health value.

Embodiment 1：

Carry out Luzhou-flavor gastrodia liquor preparation according to following technique, specifically include following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 20 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 37 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of distillate A, 10 portions of distillates B, 6 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 30 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

Alcoholic strength is to maintain 11.2%VOL after testing；Colourity is 3.2EBC；Lead content is 0.002mg/kg；Total sugar is 3.15g/l00g；Fructose is 1.32/100g；Glucose is 0.32g/100g, and every Testing index is far above national standard, has Good products taste and health value.

Embodiment 2：

Carry out Luzhou-flavor gastrodia liquor preparation according to following technique, specifically include following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 50～150 parts of Chinese liquor, 30 parts of Mel, 15 parts of Lignum Pini Nodi, mountain quarrel 15 parts, Os Canitis 30 Part, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 30 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 48 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 150 parts of Chinese liquor, 30 parts of Mel, 25 parts of distillate A, 14 parts distillate Liquid B, 8 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, obtain Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 65 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

Alcoholic strength is to maintain 14.8%VOL after testing；Colourity is 4.2EBC；Lead content is 0.004mg/kg；Total sugar is 3.68g/l00g；Fructose is 1.68g/100g；Glucose is 0.44g/100g, and every Testing index is far above national standard, tool There are good products taste and health value.

Embodiment 3：

Carry out Luzhou-flavor gastrodia liquor preparation according to following technique, specifically include following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 75 parts of Chinese liquor, 25 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 25 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 40 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 75 parts of Chinese liquor, 25 parts of Mel, 20 parts of distillate A, 12 portions of distillates B, 7 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 48 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

Alcoholic strength is to maintain 12.2%VOL after testing；Colourity is 3.8EBC；Lead content is 0.003mg/kg；Total sugar is 3.25g/l00g；Fructose is 1.39g/100g；Glucose is 0.39g/100g, and every Testing index is far above national standard, tool There are good products taste and health value.

Embodiment 4：

Carry out Luzhou-flavor gastrodia liquor preparation according to following technique, specifically include following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 according to following proportioning Part, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 75 parts of Chinese liquor, 25 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, Mulberry Very 10 parts, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 25 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan Meat, Radix Angelicae Sinensis, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, adds the crystal sugar 15 specifying proportioning in step 1 in the fermentation base ingredient after sieving in step 2 Part, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 40 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, Remaining mother solution high pressure ultra membrane filtration, collects and obtains liquor C；

Step 5：Allotment：According to the ratio of step 1, take 75 parts of Chinese liquor, 20～30 parts of Mel, 20 parts of distillate A, 12 parts evaporate Go out liquid B, 6 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, obtain Clear filtrate D obtaining；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, winter Change process time 50 days.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Gastrodia liquor.

Alcoholic strength is to maintain 14.5%VOL after testing；Colourity is 4.1EBC；Lead content is 0.001mg/kg；Total sugar is 3.45g/l00g；Fructose is 1.52g/100g；Glucose is 0.39g/100g, and every Testing index is far above national standard, tool There are good products taste and health value.

As described above, you can the present invention is applied.

The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto, Any those familiar with the art the invention discloses technical scope in, technology according to the present invention scheme and its Inventive concept equivalent or change in addition, all should be included within the scope of the present invention.

Claims (7)

1. a kind of Luzhou-flavor gastrodia liquor formula is it is characterised in that include the component of following quality proportioning：Each component is with mass unit Calculate, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, 3 parts of aspergillus oryzae, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, Fructus Cannabiss 8 parts of core, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, 8 parts of Agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentiss, 50～150 parts of Chinese liquor, 20～30 parts of Mel, 15 parts of Lignum Pini Nodi, mountain be cut 15 parts, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 20～30 parts of Fructus Schisandrae Chinensis.

2. Luzhou-flavor gastrodia liquor formula according to claim 1, it is characterised in that described Luzhou-flavor gastrodia liquor formula, wraps Include the component of following quality proportioning：Each component is calculated with mass unit, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, rice-koji Mould 3 parts, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, Agkistrodon 8 Part, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentiss, 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of Lignum Pini Nodi, mountain be cut 15 parts, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 20 parts of Fructus Schisandrae Chinensis.

3. Luzhou-flavor gastrodia liquor formula according to claim 1, it is characterised in that described Luzhou-flavor gastrodia liquor formula, wraps Include the component of following quality proportioning：Each component is calculated with mass unit, wherein, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, 15 parts of crystal sugar, rice-koji Mould 3 parts, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, Agkistrodon 8 Part, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 150 parts of Chinese liquor, 30 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, mulberry 10 Part, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 30 parts of Fructus Schisandrae Chinensis.

4. a kind of production technology for the Luzhou-flavor gastrodia liquor described in claim 1 is it is characterised in that comprise the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 part, meter according to following proportioning 3 parts of aspergillosis, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, spend in vain 8 parts of Serpentiss, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, mulberry 10 Part, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 20 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan, when Return, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, add in the fermentation base ingredient after sieving in step 2 15 parts of the crystal sugar of specified proportioning in step 1, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 37 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, remaining Mother solution high pressure ultra membrane filtration, collect obtain liquor C；

Step 5：Allotment：According to the ratio of step 1, take 50 parts of Chinese liquor, 20 parts of Mel, 15 parts of distillate A, 10 parts of distillate B, 6 Part distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition clear Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, at winterization 30 days reason time.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Rhizoma Gastrodiae Wine.

5. Luzhou-flavor gastrodia liquor production technology according to claim 4 is it is characterised in that comprise the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 part, meter according to following proportioning 3 parts of aspergillosis, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, spend in vain 8 parts of Serpentiss, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentiss, 50～150 parts of Chinese liquor, 30 parts of Mel, 15 parts of Lignum Pini Nodi, mountain be cut 15 parts, 30 parts of Os Canitis, 10 parts of mulberry, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 30 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan, when Return, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, add in the fermentation base ingredient after sieving in step 2 15 parts of the crystal sugar of specified proportioning in step 1, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 48 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, remaining Mother solution high pressure ultra membrane filtration, collect obtain liquor C；

Step 5：Allotment：According to the ratio of step 1, take 150 parts of Chinese liquor, 30 parts of Mel, 25 parts of distillate A, 14 parts of distillate B, 8 Part distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition clear Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, at winterization 65 days reason time.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Rhizoma Gastrodiae Wine.

6. Luzhou-flavor gastrodia liquor production technology according to claim 4 is it is characterised in that described Luzhou-flavor gastrodia liquor produces Technique, comprises the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 part, meter according to following proportioning 3 parts of aspergillosis, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, spend in vain 8 parts of Serpentiss, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 75 parts of Chinese liquor, 25 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, mulberry 10 Part, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 25 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan, when Return, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, add in the fermentation base ingredient after sieving in step 2 15 parts of the crystal sugar of specified proportioning in step 1, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 40 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, remaining Mother solution high pressure ultra membrane filtration, collect obtain liquor C；

Step 5：Allotment：According to the ratio of step 1, take 75 parts of Chinese liquor, 25 parts of Mel, 20 parts of distillate A, 12 parts of distillate B, 7 Part distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition clear Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, at winterization 48 days reason time.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Rhizoma Gastrodiae Wine.

7. Luzhou-flavor gastrodia liquor production technology according to claim 4 is it is characterised in that comprise the following steps：

Step 1：Fermentation base material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of Radix Ginseng, crystal sugar 15 part, meter according to following proportioning 3 parts of aspergillosis, 5 parts of Armeniaca mume Sieb., 8 parts of Arillus Longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructuses, 9 parts of Radix Rehmanniae Preparata, 15 parts of Fructus Solani melongenae root, 6 parts of Fructus Lycii, spend in vain 8 parts of Serpentiss, 5 parts of yeast of dipping, 9 parts of Radix Angelicae Pubescentiss, 75 parts of Chinese liquor, 25 parts of Mel, 15 parts of Lignum Pini Nodi, 15 parts of mountain quarrel, 30 parts of Os Canitis, mulberry 10 Part, 10 parts of Fructus Jujubae, 8 parts of Radix Aconiti Lateralis Preparata, 15 parts of CHUANSHAO, 25 parts of Fructus Schisandrae Chinensis；

Step 2：Fermentation base material pretreatment, according to the quality proportioning of step 1, to the Rhizoma Gastrodiae weighing, Radix Ginseng, Armeniaca mume Sieb., Arillus Longan, when Return, cannabis,fructuses, Radix Rehmanniae Preparata, Fructus Solani melongenae root, Fructus Lycii, Agkistrodon, Radix Angelicae Pubescentiss, Lignum Pini Nodi, mountain quarrel, Os Canitis, mulberry, Fructus Jujubae, Radix Aconiti Lateralis Preparata, CHUANSHAO and Fructus Schisandrae Chinensis carry out pulverizing 100 mesh sieve net filtrations it is ensured that all components are all by screen cloth；

Step 3：Fermentation, add in the fermentation base ingredient after sieving in step 2 15 parts of the crystal sugar of specified proportioning in step 1, 3 parts of aspergillus oryzae and 5 parts of yeast of dipping, ferment 10 days as in 40 DEG C of environment, collect filtrate A；

Step 4：Refined：The filtrate A obtaining in step 4 is placed in rotary evaporation ware, vacuum distillation, obtains distillate B, remaining Mother solution high pressure ultra membrane filtration, collect obtain liquor C；

Step 5：Allotment：According to the ratio of step 1, take 75 parts of Chinese liquor, 20～30 parts of Mel, 20 parts of distillate A, 12 portions of distillates B, 6 parts of distillate C, after mixing, 25 DEG C of atmosphere at room temperature are placed 16 hours, then use ultrafiltration membrance filter, discard filtering residue, acquisition Clear filtrate D；

Step 6：Winterization is processed：Clear filtrate D obtaining in step 5 is proceeded to the tank that keeps in cold storage, carries out winterization process, at winterization 50 days reason time.

Step 7：Thaw and encapsulate：The clear liquor of freezing in step 6 is thawed, after defrosting, carries out fill, obtain finished product Rhizoma Gastrodiae Wine.