Antioxidative tartary buckwheat and oat liquor and making method thereof

The invention relates to antioxidative tartary buckwheat and oat liquor which is made from, by weight, tartary buckwheat, oat, sorghum, yeast for making hard liquor, rice chaff, pure water and biological tartary buckwheat flavone class substance. Each part of the biological tartary buckwheat flavone substance is composed of rutin, quercetin, kaempferol, kaempferol-3-rutinoside, quercetin-3-rutinoside, heteroside and isoquercetin. The making method includes the steps that firstly, tartary buckwheat and oat unblended liquor is brewed; then, biological tartary buckwheat and flavone substance is extracted by decocting tartary buckwheat grains and tartary buckwheat roots to be added back to the unblended liquor, and then fermentation and brewing are conducted; thirdly, 60-degree tartary buckwheat and oat unblended liquor is brewed; the unblended liquor obtained in the above steps is blended, filtered and then stored in a stainless steel tank for use; fourthly, laboratory test and measuring, blending or lowering the alcoholic strength and finished product packaging are conducted. The antioxidative tartary buckwheat and oat liquor has obvious functions of lowering blood glucose, lowering lipid, removing free radical and enhancing immunity and the like.