62results about How to "The entrance is sweet" patented technology

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The invention discloses low-yield fusel oil saccharomyces cerevisiae. The classification name of the low-yield fusel oil saccharomyces cerevisiae is saccharomyces cerevisiae Y25, the saccharomyces cerevisiae Y25 is preserved in China Center For Type Culture Collection on February 20th, 2017, and the preservation number of the saccharomyces cerevisiae Y25 is CCTCC No. M2017049. When the saccharomyces cerevisiae Y25 is applied to the mechanical production of Xiaoqu base wine, the fusel oil content in the Xiaoqu base wine is lowered by 20.12% as compared with that in Xiaoqu base wine produced by a traditional method, and the produced Xiaoqu base wine is pure and coordinated in fragrance, mellow and sweet in taste, clean and refreshing in aftertaste and typical in style.

The invention discloses a method for preparing a Fen-flavor liquor containing wholesome flavor ingredients, which sequentially comprises the following steps of pre-treating raw materials, moisturing, steaming grits, drying crushed grains, primary accumulation, placing koji, secondary accumulation, placing crushed grains abundantly added in the distilland into a cylinder, fermenting the crushed grains abundantly added in the distilland, taking the crushed grains abundantly added in the distilland from the cylinder for distillation, fermenting crushed grains strictly added in the distilland, distilling the crushed grains strictly added in the distilland and recovering, aging and blending. The pure grain solid is naturally fermented, the prepared health-care liquor has high and stable content of wholesome ingredients, and the controllability of preparation process is good; the prepared Fen-flavor liquor not only keeps the typical style of the traditional Fen-flavor liquor which is fragrant and pure, elegant and coordinating, and mellow, but also contains a variety of wholesome ingredients, has a health-care efficacy, and can meet the taste hobby of consumers. The used equipment is traditional ordinary production equipment of Fen-flavor liquor, and no new equipment needs to be replaced, so that the investment is reduced, the production process is simple, the cost is low, the cycle is short, and the popularization is easy.

The invention discloses a novel brewing process of sweet osmanthus rice wine, which comprises the following steps: (1) steaming rice, adding rice-koji and sweet osmanthus to the steamed rice, and carrying out diastatic fermentation; (2) after diastatic fermentation of rice, rice-koji and sweet osmanthus, separating fermented rice wine juice and rice wine vinasse; (3) adding the rice wine juice and water to rice wine in a certain ratio, and simultaneously adding yeast to the rice wine for fermenting; and (4) filtering fermented rice wine, and canning to obtain a finished product. By adopting the process, steamed rice and sweet osmanthus are fermented simultaneously and are formulated in a strict ratio, the fragrance of sweet osmanthus is retained and fused into the rice wine together with nutrients, and the mouth feel of rice wine is improved. Glutinous rice and sweet osmanthus are supplementary in nutrients, so that the sweet osmanthus rice wine is golden and clear in appearance, dense in wine smell and sweet in mouth feel. After canning to obtain the finished product, water bath sterilization is performed, so that the sterility and health of the sweet osmanthus rice wine can be guaranteed.

The invention relates to a formula and a preparation method of a healthy health drink, and particularly relates to a formula and a preparation method of lily jujube health tea. The formula comprises: 30 g of fresh lily, 15 pieces of fresh seedless jujube, 15g of sour jujube kernels, and 500 g of water. The lily jujube plant drink is prepared according to the following ratio: 30 kg of lily, 15000 pieces of seedless jujube, 15 kg of sour jujube kernels, and 500 kg of water. The preparation method comprises the following steps of: (1) cleaning; (2) formulation; (3) gelatinization; (4) pulp refining; (5) filtering; (6) magnetization: performing magnetizing filtering of a mixed stock solution for three times by a magnetizing filter with a magnetic rod surface magnetic field of 7000Gs-11000Gs, a working temperature of 100 DEG C, and a filtration accuracy of 50 microns to 2 microns; (7) blending; (8) homogenization; (9) filling; (10) sterilization. The formula of the invention is simple and accurate, has reasonable ratios, and has strong pertinency; the formula is especially suitable for female climacteric spirit trance, sometimes sadness to cry, insomnia and dreaminess, and can effectively mitigate climacteric syndrome.

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.

The invention discloses a preparation process of moringa tree tea with constant-green tea soup. The preparation process comprises the following steps: picking fresh leaves, airing, withering, rolling, performing fixation, shaping and roasting. Compared with the prior art, the preparation process has the characteristics that when the fresh leaves are picked, leaf stalks are removed; a color fixing process is carried out after the withering process and before the rolling process and comprises the following concrete steps: soaking the withered leaves in boiling water for 20-40 seconds, taking out, spreading for cooling, dewatering, and entering a next process; a re-roasting process is carried out after the roasting process and comprises the following concrete steps: cooling the roasted tea leaves and drying at 60-70 DEG C until the water content meets the requirements. According to the preparation process, by removing the leaf stalks and adding the color fixing process and the re-roasting process, the tea soup of the prepared moringa tree tea soaked for multiple times is still kept clear green, and meanwhile, the finished tea put into a basket is sweet and mellow in mouth feel and free of bitter taste and other astringent and foreign tastes.

The invention discloses flower liquor which is a mixture of white spirit and rice wine. The mixing ratio of white spirit to rice wine is (0.5-1.2):(0.5-2). The method for preparing the flower liquor comprises the following steps: sequentially performing the following twelve steps such as soaking rice, steaming rice, cooling, adding the rice into a jar, adding the distiller yeasts, blending, fermenting, adding wine, storing, squeezing, aging and discharging the wine, wherein the fermentation step comprises liquid fermentation and solid fermentation. The flower liquor brewed by the invention is clarified and bright red, is blended by the white spirit and rice wine according to the proper ratio, is strong in aroma, mellow and tasty and full-bodied in wine, presents a beautiful radian when poured into a wine glass, has the alcoholic strength of 22-28 degrees and the sugar degree of 35 degrees, is soft-sweet in taste and strong in aftertaste and is medium / low-alcoholic strength and high-nutrition wine suitable for all seasons. With the first adoption of liquid fermentation and solid fermentation, the original needed fermentation time of about 120 days is greatly shortened, and the flower liquor has the characteristics of strong taste and fragrance of the white spirit and gentle and nourishing properties of the rice wine.

The invention discloses a honeybee pupae wine which is made of the following raw materials in parts by weight: 100 parts of rice wine, 20-30 parts of wild honeybee pupae, 5-10 parts of Angelica sinensis, 2-5 parts of ginseng, 10-15 parts of radix astragali, 1-5 parts of pilose antler, 1-5 parts of epimediums, 5-10 parts of uncaria, 5-9 parts of Carthamus tinctorius L., 1-5 parts of liquorice, 5-10 parts of rhizoma chuanxiong, 10-15 parts of wild rhizoma gastrodiae, 3-6 parts of bighead atractylodes rhizome, 6-10 parts of wolfberries, 3-8 parts of donkey-hide gelatin, 2-7 parts of suberect spatholobus stems and 1-5 parts of honeybees. The preparation method of the honeybee pupae wine is simple and practicable; and the prepared honeybee pupae wine is a beverage wine made according to the production and processing processes with the rice wine being as the wine base, and the edible animals and plants ( the wild honeybee pupae, the Angelica sinensis, ginseng, the radix astragali, the pilose antler, the epimediums, the uncaria, the Carthamus tinctorius L., the liquorice, rhizoma chuanxiong, the wild rhizoma gastrodiae, the bighead atractylodes rhizome, the wolfberries, the donkey-hide gelatin, the suberect spatholobus stems and the honeybees) being as aroma and flavor-producing substances. The honeybee pupae wine utilizes the nourishing and tonic effect and weight reducing and qi-tonifying effect of the honeybee pupae, combines Chinese patent medicines which enrich and benefit essence and blood and strengthen tendons and bones, and adopts the ultrasonic wave aging accelerating technology, so that the wine has the advantages of presenting a deep amber color, being clear and transparent, being soft and sweet in taste, being not violent and pungent and being long in aftertaste; and the wine has notable effects.

The invention discloses a method for making Indian Buead soaking liquor, which is to soak 2 kilograms of fresh Indian Buead, 0.6 kilogram of wild dry ganoderma lucidum pieces, 0.5 kilogram of wolfberry fruit and 0.5 kilogram of rock sugar in each 10 kilograms of 60 to 65-degree pure grain liquor. The making method comprises: cleaning fresh Indian Buead and drying the fresh Indian Buead in the air; filling the fresh Indian Buead in a container; and filling the wild dry ganoderma lucidum pieces, the wolfberry fruit and the rock sugar into the container, pouring the pure grain liquor to soak the materials for more than three months, and packaging. The Indian Buead soaking liquor made by the method has unique fungus fragrance, tastes soft, sweet, mellow and pure, is rich in fragrance, and has the obvious advantages of tonifying Yang and kidney, nourishing Yin, regulating Qi, maintaining beauty, keeping young and improving immunity.

The invention discloses biological fermentation health care wine which is a mixture of rice wine and traditional Chinese medicine, wherein the blending ratio of the rice wine to the traditional Chinese medicine is 100 to 5-10. The biological fermentation health care wine sequentially comprises the twelve steps of steeping rice, steaming the rice, cooling, putting steamed rice and processed Chinese medicine into a jar, adding distiller's yeast, mixing, fermenting, putting strong wine obtained in fermenting into liquid fermentation health care wine, covering the jar for storing, squeezing, aging and outputting the wine; the step of fermenting comprises liquid fermentation and solid fermentation. The biological fermentation health care wine and a preparation method thereof have the advantages that the biological fermentation health care wine is clear and bright red, the most appropriate proportion is adopted for the rice wine and the traditional Chinese medicine to conduct fermentation, the flavor is fragrant, the taste is enjoyable, the wine body is full, when the wine is poured into a cup, an attractive camber occurs, the alcoholic degree ranges from 22 degrees to 28 degrees, the sugar degree is 35%, and mellowest taste is achieved.

The invention discloses a production method for multiple-grains type Baijiu. The production method comprises the following steps: mixing, by weight, 30-45 parts of sorghum rice, 3-8 parts of corn, 10-20 parts of wheat, 8-15 parts of buckwheat and 10-15 parts of polished round-grained rice, adding the mixture to water for immersing, then performing primary steaming and boiling, and mixing the mixture with 5-10 parts of rice husk, 2-5 parts of bran, 2-7 parts of compound fruits and 2-9 parts of common yam rhizome; performing secondary steaming and boiling after urease-producing bacteria liquid moistening material is added, adding 3-8 parts of water and taking out from a resort, cooling, add 5-8 parts of daqu, 8-12 parts of aspergillus candidus, 2-5 parts of aroma-producing yeast and uniformly stirring, performing stacking fermentation after a urease-producing bacteria liquid is added, and fermenting in a pool to obtain fermented grains materials; and adding activated carbon after distillation and performing adsorption, storing after freezing and filtration, and preparing the multiple-grains type Baijiu by blending. The production method for the multiple-grains type Baijiu has the advantages of simple process, high production efficiency and high liquor yield; and the obtained Baijiu is clear and transparent, is pure in taste, is high in quality, and is stable.

The invention relates to a health wine for body building, which is made from the following raw materials in part by weight: 0.8-1.5 parts of total ginkgo flavone glycosides extract, 0.4-1.2 parts of great burdock fruit extract, 0.8-1.5 parts of gypenoside, 0.6-1.2 parts of semen cassiae extract, 0.8-1.5 parts of chrysanthemum extract, 0.2-0.4 parts of cordyceps sinensis extract, 15-25 parts of xylitol and 1000 parts of fermented wine with the alcoholic strength of 38-56. The health wine performs the functions of body building and safety health care through conditioning the metabolism and the physiological function of a human body. The health wine allows people to be full of energy, has a certain preventive function for hypertension, hyperlipidemia, coronary heart disease and the like, has the effects of anti-fatigue, nourishing yin and strengthening yang, and has no side effects. The health wine does not contain pigment, has no flavor of a drug, is pure and almost colorless, and is sweet to drink.

The invention discloses biological fermentation health care wine which is a mixture of rice wine and traditional Chinese medicine, wherein the blending ratio of the rice wine to the traditional Chinese medicine is 100 to 10-25. The biological fermentation health care wine sequentially comprises the twelve steps of steeping rice, steaming the rice, cooling, putting steamed rice and processed Chinese medicine into a jar, adding distiller's yeast, mixing, fermenting, putting strong wine obtained in fermenting into liquid fermentation health care wine, covering the jar for storing, squeezing, aging and outputting the wine; the step of fermenting comprises liquid fermentation and solid fermentation. The biological fermentation health care wine and a preparation method thereof have the advantages that the biological fermentation health care wine is clear and bright red, the most appropriate proportion is adopted for the rice wine and the traditional Chinese medicine to conduct fermentation, the flavor is fragrant, the taste is enjoyable, the wine body is full, when the wine is poured into a cup, an attractive camber occurs, the alcoholic degree ranges from 22 degrees to 28 degrees, the sugar degree is 35%, and mellowest taste is achieved.

The invention belongs to the technical field of dendrobium wine brewing, and particularly relates to a brewing method of health-preserving Huoshan dendrobium officinale wine. The problems that in the prior art, the utilization rate of effective components of dendrobium huoshanense is low, and nutrition waste is easily caused; the dendrobium huoshanense wine brewing cost is high, the wine yield is low, and the wine flavor is single are solved. The brewing method comprises the following steps: crushing Huoshan dendrobium officinale, stirring and mixing the crushed Huoshan dendrobium officinale with polished round-grained rice and glutinous rice, adding water for soaking, then boiling the raw materials, preserving heat, and cooling the mixture to room temperature; sequentially adding distiller's yeast and yeast while grinding, uniformly mixing the components, and sealing and fermenting the mixture; mixing and crushing American ginseng and dried longan, adding, uniformly stirring and mixing the components, heating the mixture in a water bath until boiling, sealing the liquid while hot, cooling and storing the liquid; and unsealing and filtering the liquid, and carrying out pasteurization. The Huoshan dendrobium officinale wine prepared by the invention has the effects of regulating yin and yang, maintaining beauty and keeping young, soothing the nerves and strengthening the brain, regulating internal secretion of a human body, enhancing the immunity of the human body and the like.

The invention discloses a biologically fermented health care wine and a preparation method thereof. The biologically fermented health care wine is prepared from the following raw materials in parts by weight: 20-60 parts of purslane, 40-80 parts of plantain seeds, 30-60 parts of polygonatum sibiricum, 30-60 parts of acanthopanax, 2-6 parts of old cypresses, 1-6 parts of wild ginseng, 10-20 parts of truffle, 10-20 parts of horseradish tree seeds, 60-100 parts of Chinese wolfberries, 30-50 parts of hawthorn fruits, 30-50 parts of cassia seeds and 1000-1300 parts of rice wine. The biologically fermented health care wine is prepared by 12 steps of rice soaking, rice steaming, cooling, rice steaming and storing of processed traditional Chinese medicinal materials in a jar, adding of yeast, mixing, fermenting, adding of the wine, storing in the jar, squeezing, ageing in the jar, and obtaining of the wine. The preparation method for brewing the biologically fermented health-care wine has the advantages that the preparation conditions are mild, the operation is simple, the success rate is high, the production time is relatively short in comparison with routine wines, the nutrient is rich, and the body can be nourished by drinking the health-care wine frequently; and meanwhile, the alcohol content is relatively low, so that the health-care wine can be effectively suitable for people of different ages.

The invention relates to repeatedly-brewed coix seed wine and processing technology thereof. The repeatedly-brewed coix seed wine comprises the following steps: 1) steaming coix seeds; 2) taking 40kgof coix seeds steamed in the step 1), 30kg of water, 1.5 to 2.5kg of cordyceps militaris and 1.5kg of red distiller's yeast, sequentially putting a layer of steamed coix seeds, a layer of cordyceps militaris and a layer of red distiller's yeast into a wine jar, finally adding water into the wine jar, then performing fermentation for 4 months at 20 to 22 DEG C, separating wine from vinasse to allowthe wine to be used subsequently; 3) taking 30kg of coix seeds steamed in the step 1), 5kg of wine processed in the step 2), 1.5kg to 2.5kg of cordyceps militaris and 0.9kg of red distiller's yeast,sequentially putting a layer of steamed coix seeds, a layer of cordyceps militaris and a layer of red distiller's yeast into the wine jar, finally adding the wine into the wine jar, performing fermentation for 4 months at 20 to 22 DEG C, and separating the wine from the vinasse to obtain the repeatedly-brewed coix seed wine. According to the technology, the steamed coix seeds and the cordyceps militaris are fermented at the same time, and are prepared according to a strict proportion, so that nutrient components of the cordyceps militaris can be blended into the repeatedly-brewed coix seed wine, and the taste of the repeatedly-brewed coix seed wine is increased.

The invention relates to a truffle soaking wine. The formula of the invention is as follows: each 10kg of pure grain wine with 55-65 degrees soaks 2.5kg of fresh truffle, 0.6kg of ginseng and 0.5kg of barbary wolfberry fruit. The truffle soaking wine has significant advantages of special mushroom incense, soft and sweet taste, mellow and brisk property, long lasting fragrance, overflowing aroma and effects of strengthening yang, invigorating kidney, nourishing yin, regulating qi, beautifying and enhancing immunity.

The invention discloses a biological fermentation healthcare wine and a preparation method thereof. The biological fermentation healthcare wine is prepared from, by weight, 40-80 parts of barbed skullcap herb, 20-50 parts of hawthorn fruits, 2-6 parts of old cypress, 10-20 parts of truffle, 1-8 parts of black sesame seeds, 30-50 parts of radix rehmanniae, 2-10 parts of cortex phellodendri, 60-100 parts of wolfberry fruits, 30-50 parts of cassia seeds and 1000-1300 parts of rice wine. According to the preparation method of the brewed biological fermentation healthcare wine, preparation conditions are mild, operation is simple, the success rate is high, the production time is short relative to that of daily wine, and the biological fermentation healthcare wine is rich in nutrition and capable of nourishing the body when drunk frequently; meanwhile, the alcoholic strength is low, and the biological fermentation healthcare wine can be effectively applied to people of different ages. As different Chinese herbs are adopted, nutrient substances needed by the human body can be rapidly replenished through the digestive tract, the respiratory tract, the circulatory system, the endocrine system, the immune system and the like, the normal metabolism of the human body can be guaranteed, and energy can be provided; the meridians and collaterals, the nerves, the blood vessels and the circulatory system of the human body can be dredged and smoothed from the whole, and smooth circulation of the physiological function of the human body can be promoted.

The invention relates to baijiu made from purple waxy wheat and a making method of the baijiu made from the purple waxy wheat. The making method includes steps: adding water to a level 5-10cm above the upper surface of the purple waxy wheat, and soaking at a constant temperature of 30 DEG C; draining the soaking water, transferring into a steamer, starting timing when steaming water is boiled completely and the steamer is full of hot steam, and steaming for an hour; after steaming, transferring raw materials from the steamer into a koji mixing tank, adding saccharomyces cerevisiae and koji, and well stirring; wrapping the raw materials mixed with koji by gauze, adding a saccharification system into a culture room at 37 DEG C, and saccharifying for 24h; adding the saccharified raw materialsinto a fermentation container, and starting anaerobic fermentation in an environment at 30 DEG C; transferring fermented grains into the steamer, externally connecting with a baijiu condensing device, and performing distillation baijiu acquisition. The baijiu yield of the purple waxy wheat reaches 60% or above, baijiu output efficiency is improved, and the baijiu made from the purple waxy wheat has advantages of crystal clear color, delicacy and purity in taste, sweetness and elegancy in aroma, mellowness and softness in initial taste, refreshing in after taste and the like.

The invention belongs to the technical field of selenium-rich wine preparation, and discloses a biological organic selenium-rich functional active walnut wine and a preparation method thereof. The wine is prepared from peeled semen juglandis and a medicinal and edible dual-purpose traditional Chinese medicine formula, wherein the medicinal and edible dual-purpose traditional Chinese medicine is prepared from one or more than two kinds of lycium chinensis, herba epimedii, herba cistanche, semen hoveniae, radix astragali, cynomorium songaricum, radix morindae officinalis, radix glycyrrhizae, radix puerariae, semen hoveniae, rhizoma polygonati and cortex eucommiae, wherein one part of medicinal and edible dual-purpose traditional Chinese medicine is soaked in 50-100 parts of grain liquor, wherein the wine is 50 degrees, and brewing is carried out by small-molecule purified water or micro-molecule purified water. The selenium-rich functional active walnut wine comprises 0.24-0.5mg / kg of total selenium content and 0.2-0.5mg / kg of organic selenium, wherein the content of active ingredients is clear, the color is transparent, the natural grain wine is mellow, the taste is soft and sweet,and the wine has the effects of safely supplementing selenium, preventing and treating selenium deficiency diseases, nourishing yin and strengthening yang, and provides guarantee for the quality of aseries of biological selenium-rich functional active walnut wine.

The invention discloses sweet and soft high flavonoid apple wine and a preparation method thereof. A preparation method of a high-degree wine base comprises the following steps: with ripe fruits of high flavonoid apples as a raw material, crushing and pulping and sterilizing the raw material; adding pectinase and saccharomyces cerevisiae, fermenting and performing fungicidal trearment; and collecting a liquid phase. The preparation method of the sweet and soft high flavonoid apple wine provided by the invention comprises the following steps: (1) mixing 1 part by volume of the high-degree wine base with 5.5-6.5 parts by volume of the low-degree wine base to obtain a low-degree high sugar base; (2) mixing 1 part by volume of the high-degree wine base with 1.8-2.2 parts by volume of low-degree high sugar base, and collecting a liquid phase to obtain primary wine; and (3) performing high-temperature and low-temperature alternating curing on the primary wine to obtain the finished product wine. The sweet and soft high flavonoid apple wine provided by the invention not only contains special functional health components of apples such as flavonoid, phenolic acid and mineral elements, but also has relatively strong irritation and taste of white spirit, so that the dry and soft high flavonoid apple wine has a huge market prospect.

The invention discloses tartary buckwheat wine, prepared from, by weight, 5-10% of bee pollen, 30-40% of tartary buckwheat, and 55-65% of honey, adding up to 100%. The tartary buckwheat wine has flower aroma, honey aroma and wine aroma, has unique fragrance, tastes soft and sweet, has long aftertaste, is 8-18% in alcohol by volume, has yellowish green color, is cool and transparent with no precipitate, is novel, natural and healthy fermented raw liquor, and can kill germs and prevent germ invasion. In addition, the tartary buckwheat wine also has the functions of aiding in sleep, protecting liver and spleen, moistening intestines, tonifying qi and blood, nourishing cardiac muscle, maintaining memory, promoting metabolism, and improving body immunity.

The invention discloses healthcare biologically fermented wine and a preparation method thereof. The healthcare biologically fermented wine is prepared from, by weight, 40-80 parts of Herba Scutellariae Barbatae, 20-50 parts of Fructus Crataegi, 2-6 parts of old cypress, 10-20 parts of truffle, 1-8 parts of black sesames, 30-50 parts of Radix Rehmanniae, 2-10 parts of Cortex Phellodendri, 60-100 parts of Fructus Lycii, 30-50 parts of Semen Cassiae and 1000-1300 parts of rice wine. The preparation method of the healthcare biologically fermented wine is mild in preparation condition, simple in operation, high in success rate, production time of the healthcare biologically fermented wine is shorter than that of common liquors, and the healthcare biologically fermented wine is rich in nutrition, capable of nourishing bodies in frequent consumption and effectively applicable to different age groups due to low alcoholic degree. Due to adoption of various different traditional Chinese medicines, essential nutrient substances can be replenished to human bodies through tracts of digestion, respiration, circulation, internal secretion, immune and the like to guarantee energy supply and normal metabolism of the human bodies; human meridians, nerves, blood vessels and circulatory systems can be integrally cleared and smoothened to promote circulatory smoothness of human physiological functions.

The invention discloses Maotai-flavor Baijiu with functions of improving sleep quality and delaying senescence, and belongs to the technical field of Baijiu brewing. The Baijiu is prepared from the raw materials including Maotai-flavor yeast and a traditional Chinese medicine composition, wherein the Maotai-flavor yeast is prepared by fermenting yeast-making raw materials and the traditional Chinese medicine composition in a mass ratio of 1:360; the traditional Chinese medicine composition is prepared from the following components in parts by weight: 60-90 parts of rhizoma gastrodiae, 35-60 parts of dendrobium officinale, 35-55 parts of Chinese wolfberry fruits, 30-50 parts of poria cocos, 25-40 parts of fructus gardeniae, 25-40 parts of caulis polygoni multiflori, 15-30 parts of radix salviae miltiorrhizae, 10-25 parts of radix angelicae sinensis and 7-20 parts of rhizoma polygonati. The Maotai-flavor Baijiu is brewed by fermenting the traditional Chinese medicine composition and theprepared koji, so that effective components in the traditional Chinese medicine composition can be sufficiently dissolved out, and the efficacy of the Maotai-flavor Baijiu is improved. The Maotai-flavor Baijiu prepared by fermentation also has the unique flavor and fragrance of the traditional Chinese medicine composition, integrates the traditional Chinese medicine flavor and Baijiu into a whole,has rich and mellow fragrance and sweet taste, can has remarkable effects on improving the sleep quality, enhancing human immunity, delaying senescence and the like, does not contain chemical additive, is safe and reliable, and can be taken for a long time.

The invention discloses a jasmine protein tea capable of tonifying primordial Qi. The jasmine protein tea is prepared from, by weight, 15-17 parts of coconut meat, 6-7 parts of green prune, 5-6 parts of Flos Osmanthi Fragrantis, 10-12 parts of yolk powder, 200-250 parts of jasmine tea infusion, 100-110 parts of oyster shells, 100-105 parts of Fructus Crataegi, 10-15 parts of white sugar, 0.1-0.2 part of quercetin,0.7-1 part of L-pyroglutamic acid, 1.4-2 parts of shaved cinnamon bark, 1.4-2.3 parts of Pericarpium Citri Reticulatae and 1.6-2 parts of Ramulus Cinnamomi. The jasmine protein tea capable of tonifying primordial Qi has the advantages that high-value utilization of marine biological resources is reflected in that a great quantity of wastes-oyster shells produced by oyster processing serve as a calcium source to prepare calcium glutamate chelate, so that calcium content of the jasmine protein tea is increased and calcium absorptivity of human bodies is increased; Fructus Crataegi extract with high antioxidation effect and the quercetin are synergistic in antioxidation and are subjected to blending modification by the calcium-glutamate chelate, so that addition auxiliaries which are antioxidative efficiently and high in nutrition value are obtained.