Why is the medicinal liquor brewed bitter? The so-called Chinese medicinal liquor is the wine soaked with Chinese medicine. Generally, medicinal liquor tastes quite heavy, and the concentration of traditional Chinese medicine ingredients will definitely increase, so the taste will be even greater. Why is the medicinal liquor brewed bitter?

Why is the medicinal liquor brewed bitter? 1 1. What is bitterness?

Bitter taste is a feeling caused by the stimulation of liquid containing chemical substances. The receptors of taste are taste buds, which are oval and mainly composed of taste cells and supporting cells. There are microvilli at the top of taste cells that extend in the direction of taste holes and contact with saliva, and nerve fibers are mainly at the base of cells.

Second, the distribution map of human taste sensitive areas

Bitterness is not immutable. Adding acid to bitterness will increase the bitterness of wine. When sugar is added to the bitterness, the bitterness is reduced. This method is often used in liquor blending and flavoring, supplemented by different types of base liquor, to subtly dilute or cover up the bitterness in liquor.

Third, the cause of bitter wine?

1, raw materials

(1) Sorghum hulls contain more tannins, and too much tannins are easy to bring into the wine, which makes the wine bitter.

(2) Using moldy and rotten sorghum as raw material for brewing. The bitter taste of mildew in raw materials and the bitter substances produced by decay will make wine bitter.

(3) Using sorghum with high impurity content as raw material for brewing. Most impurities are bitter, and bitter substances will be brought into the wine to make it bitter.

④ The starch content of old grain is lower than that of new grain, and there will be a lot of impurities mixed in during storage, which will make the wine bitter.

2. Accessories

① The steamed rice husk contains pentosan, which will produce bitter furfural during fermentation.

(2) If the rice husk is crushed too finely, it will easily lead to abnormal temperature rise during the fermentation process, and the fermentation speed will be fast, which will easily produce too much fusel oil and make the wine bitter.

(3) Old chaff and moldy coarse rice husk will cause bitter taste of wine.

3, worn out

① The function of mixed grain is to adjust the starch concentration, acidity and moisture of fermented grains to ensure the normal fermentation.

② Too little distiller's grains, too high starch concentration and high fermentation temperature are easy to produce too much fusel oil and make the wine bitter.

③ Using mildewed distiller's grains will cause mildewed bitterness in wine.

4. Daqu

① The function of distiller's yeast is to convert starch into sugar, and then convert sugar into flavor components such as ethanol, so it is also called saccharifying starter.

(2) Using distiller's yeast with poor aroma-producing ability or using saccharifying enzyme and yeast as saccharifying starter, the liquor yield is high, but the acid-producing ability is poor. Moreover, because of the short fermentation time, intense fermentation and large temperature rise, the content of fusel oil in liquor is high and the liquor is bitter.

③ Too many distillers' yeast will produce a large amount of tyrosol, resulting in persistent bitterness in wine.

5. Brewing technology

① The temperature of distiller's grains entering the pool is too high, which leads to the rapid temperature rise, more yeast autolysis and a large number of higher alcohols, which makes the wine bitter.

② The fermentation seal is not tight, a large amount of air enters, the distiller's grains are infected with miscellaneous bacteria, and a large number of foreign bodies are produced, which makes the wine bitter.

③ Bad site cleaning, untimely cleaning of fermentation site, infected distiller's grains, and a lot of bitter substances were produced, which made the wine bitter.

(4) Excessive firepower during distillation will bring fusel oil with high boiling point into the wine, which will make the wine bitter.

⑤ When selecting wine, the fusel oil content in the wine is high, which makes the wine bitter.

6. Reduce water consumption

① Water containing magnesium ions, manganese ions, sulfate ions, etc. Used to degrade alcohol that brings bitterness to wine.

Why is the medicinal liquor brewed bitter? 2. The reason of raw materials

The raw and auxiliary materials are unclean or improperly selected, the raw materials used for bitterness are moldy, the koji is moldy, and the auxiliary rice husk is not completely steamed or incomplete or moldy; Use raw materials with high fat content; The raw materials with high tannin content used in liquor production produce bitter or musty taste, mainly because the raw materials used in liquor making are polluted by harmful microorganisms.

The high fat in raw materials is oxidized, and tannins are decomposed into some phenolic compounds during fermentation. The raw and auxiliary materials of the shell contain more pentose. Under the action of microorganisms, furfural with bitterness will be produced, and pentose will also be produced by high-temperature cooking, which is the original condition for bringing bitter substances into liquor.

Second, influenced by distiller's yeast.

If too much rice husk is used, too much water is used, too much koji is made, or the inferior koji is not properly matched with the old koji, too much filler is used, the space in the wine cellar is large, and the yeast produces more casein by autolysis, which will affect yeast fermentation; If the casein content is moderate, liquor can have pleasant fragrance and rich taste;

If the casein content is too high, the bitterness will be very serious. The content of distiller's yeast is high, and the content of protein in distiller's grains is high, so a large amount of tyrosine will be produced in the fermentation process. If this tyrosine content is too high, it will cause the bitterness of wine.

Third, the production process is unreasonable.

Brewing liquor requires high production technology. If the production process conditions are not properly controlled, such as the temperature of wine cellar or grain, too fine or too coarse koji, lax pit sealing, cracking and mildew of pit sealing mud, too long storage time of distiller's grains, etc., wine fermentation will produce reverse burning taste, bitter taste, pungent taste and musty taste.

The reason why liquor is bitter is that the quality of liquor is different from that of ordinary liquor, but there are many possibilities for this situation, including storage location, added spices, environment, containers and so on. This situation needs people to check slowly, but for consumers, consumer safety and consumer protection are the first. When the quality of liquor is abnormal, we should stop others from drinking, check the reasons and find out the correct solution.

Why is the medicinal liquor brewed bitter? 3 medicinal liquor is too bitter, can you add honey?

Medicated wine does not add honey, just add honey when drinking. Alcohol can kill the active ingredients in honey, and it can retain a large number of active ingredients when drinking, and it is persistent and gentle.

Characteristics of medicinal liquor

The medicinal liquor which "dissolves" wine into beverage and medicine for treating diseases and strengthening the body is not only simple to prepare and take, stable in medicinal properties, safe and effective, but also gives full play to the efficacy and improves the curative effect due to the strength of medicine and the potential of wine.

Liquor is known as "the best medicine". The ancient word "medicine" means from "unitary" (wine). Modern research shows that the main component of alcohol (commonly known as alcohol) is a good semi-polar organic solvent, and most water-soluble substances and water are insoluble.

Many components of traditional Chinese medicine, such as alkaloids, salts, tannins, volatile oils, organic acids, resins, sugars and some pigments (such as chlorophyll and lutein), are easily soluble in ethanol. Ethanol not only has good permeability, but also easily enters the tissues and cells of medicinal materials, plays a role in dissolution, promotes replacement and diffusion, and helps to improve the leaching speed and effect; It also has antiseptic effect, which can delay the hydrolysis of many drugs and enhance the stability of drugs.

When is the best time to drink medicinal liquor?

Pay attention when drinking medicinal liquor. Don't drink at any time. Generally speaking, it is best to drink medicinal liquor during or after meals, so as not to stimulate the gastric mucosa. Moreover, because medicinal liquor is mostly made of high-alcohol liquor, people who are not good at drinking it on an empty stomach are easy to get wine on their heads, which leads to an accelerated heartbeat.

Medicinal liquor is beneficial to the absorption of drugs by human body. From the point of view of improving the curative effect of drugs, it is better to take them at night than during the day. Drug excretion has a certain circadian rhythm. Usually, the clearance and metabolism speed in the body is the slowest from morning to noon, and the activity of drug enzymes in the liver is also high. At this time, the concentration of alcohol and drugs in the blood is very high, which is conducive to the therapeutic effect.

From 2 pm to 0 pm, alcohol is metabolized and eliminated fastest in the body, so the concentration of alcohol in the blood is low, and the activity of drug enzymes in the liver is the highest at this time. At the same time, the highest point of renal function is after 5 pm, and drinking in the body is the fastest in the afternoon to evening, which is not conducive to the role of medicinal liquor. Therefore, it is best to drink medicinal liquor during the day.

Formula of pilose antler cordyceps medicinal liquor

Pilose antler and cordyceps wine is a kind of health-preserving medicinal liquor for strengthening yang and prolonging life. Brewed with precious and important ingredients such as velvet antler and cordyceps sinensis. It is suitable for men with impotence and premature ejaculation, and is also helpful for the cure of diseases.

Formula:

20g of pilose antler, 90g of cordyceps sinensis, and 0/500ml of sorghum liquor/kloc-.

Efficacy:

It can tonify kidney and yang, replenish essence and nourish blood.

Method:

1. Rinse the jar with clean water and control the water for later use.

2. Wash the velvet antler and Cordyceps sinensis separately, cut the velvet antler into pieces, and cut the Cordyceps sinensis into pieces for later use.

3. Put the shredded noodles and Cordyceps sinensis into a jar, add 1500ml of sorghum liquor, seal and soak for 10- 15 days, and drink after filtering.

Usage:

20ml each time, twice a day. Dry the residue in the sun into powder, and take 3g each time.