Radix achyranthis bidentatae health maintenance liquor

A technology of health-preserving wine and Achyranthes bidentata, which is applied in the field of Achyranthes bidentata health-preserving wine, can solve problems such as difficult health-preserving effect, lack of scientific compatibility of raw materials, and inability to satisfy Achyranthes bidentata health-preserving wine, so as to delay body fatigue time and improve raw material compatibility Reasonable and scientific, comfortable effect

Inactive Publication Date: 2016-12-14
北海古力酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]The nourishing and health-preserving effect of medicinal wine has been known for a long time. However, traditional medicinal wine is made by soaking single or multi-flavored medicinal materials in wine, which belongs to the prepared wine
And this kind

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take each raw material according to the following weight ratio:

[0012] Cistanche 15, Polygonum multiflorum 15, Lycium barbarum 15, Achyranthes bidentata 15, Poria cocos 10, Ophiopogon japonicus 10, Psoralen 10, Angelica 5, Mulberry 15, Safflower 4, Gardenia 4, Red yeast rice 4, Pueraria 30, Ginseng 2 parts , 4 parts of Astragalus, 3 parts of Fushen, and 7 parts of Atractylodes macrocephala.

[0013] Its preparation method comprises the following steps:

[0014] 1) Add 15 parts of Herba Cistanche and 15 parts of Polygonum multiflorum with 6 times the amount of water, decoct and extract twice, 3 hours each time, filter with a 100-mesh filter cloth, combine the filtrate, and put the Concentrate the filtrate into an extract with a relative density of 1.20; dry the extract at a temperature of 70°C and a vacuum of 0.08 Mpa, and grind it into a 150-mesh fine powder for later use;

[0015] 2) Combine 15 parts of medlar, 4 parts of safflower, 15 parts of mulberry, 4 parts of...

Embodiment 2

[0021] Embodiment two: take by weighing each raw material according to following weight ratio:

[0022] Cistanche 20, Polygonum multiflorum 20, Lycium barbarum 25, Achyranthes bidentata 20, Poria cocos 15, Ophiopogon japonicus 15, Psoralen 15, Angelica 8, Mulberry 25, Safflower 6, Gardenia 6, Red yeast rice 6, Pueraria 45, Ginseng 5 , 6 parts of Astragalus, 6 parts of Fushen, and 8 parts of Atractylodes macrocephala.

[0023] Its preparation method includes the following steps: 1) Add 6 times the amount of water to 20 parts of Cistanche Herba and 20 parts of Polygonum multiflorum, decoct and extract twice, each time for 3 hours, filter through a 100-mesh filter cloth, combine the filtrates, and put the filtrates at a temperature of 70°C under vacuum. Concentrate the filtrate into an extract with a relative density of 1.20 at a temperature of 0.08 Mpa; dry the extract at a temperature of 70°C and a vacuum of 0.08 Mpa, and crush it into a 150-mesh fine powder for later use;

[...

Embodiment 3

[0030] Take each raw material according to the following weight ratio:

[0031] Cistanche 30, Polygonum multiflorum 25, Lycium barbarum 30, Achyranthes bidentata 10, Poria cocos 10, Ophiopogon japonicus 15, Psoralen 10, Angelica 8, Mulberry 25, Safflower 8, Gardenia 4, Red yeast rice 4, Pueraria 60, Ginseng 10 , Astragalus 12 parts, Fushen 11 parts, Atractylodes macrocephala 15 parts.

[0032] Its preparation method comprises the following steps:

[0033] 1) Add 6 times the amount of water to 30 parts of Cistanche and 25 parts of Polygonum multiflorum, decoct and extract twice, 3 hours each time, filter with 100-mesh filter cloth, combine the filtrate, and put the Concentrate the filtrate into an extract with a relative density of 1.20; dry the extract at a temperature of 70°C and a vacuum of 0.08 Mpa, and grind it into a 150-mesh fine powder for later use;

[0034] 2) Combine 30 parts of medlar, 8 parts of safflower, 25 parts of mulberry, 4 parts of red yeast rice, 10 parts...

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PUM

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Abstract

The invention discloses a radix achyranthis bidentatae health maintenance liquor. The radix achyranthis bidentatae health maintenance liquor is prepared from, by weight, 15-30 parts of herba cistanche, 15-25 parts of radix polygoni multiflori, 15-30 parts of fructus lycii, 15-20 parts of radix achyranthis bidentatae, 10-20 parts of poria cocos, 10-20 parts of radix ophiopogonis, 10-15 parts of fructus psoraleae, 5-15 parts of radix angelica sinensis, 15-25 parts of mulberries, 4-8 parts of flos carthami, 4-6 parts of fructus gardeniae, 4-6 parts of red yeast rice, 30-60 parts of radix puerariae, 2-10 parts of ginseng, 4-12 parts of radix astragali, 3-11 parts of poria with hostwood and 7-15 parts of rhizoma atractylodis macrocephalae. The radix achyranthis bidentatae health maintenance liquor has the healthcare functions of nourishing, health maintenance and the like, the production process is simple, the production cost is reduced, and large-scale production demands are met.

Description

technical field [0001] The invention belongs to the field of wine production, and in particular relates to Achyranthes knuckle health-preserving wine. Background technique [0002] Health and nourishing wine is a wonderful work in a branch of wine, and it is a bright pearl in the medicine of the motherland. In order to inherit and carry forward this precious cultural heritage, we not only follow the ancient recipes but not follow the ancient ones, use the ancient methods for the present, use the ancient methods for new uses, and bring forth the new through the old, so as to open up a new way for the prosperity of the wine market. In the vast medical and health-preserving culture of the motherland, Cistanche deserticola and Polygonum multiflorum have always been respected by doctors as the key medicines for health-preserving. In order to excavate the natural health-care alcohol essence in the motherland's medical treasure house and better serve human health; also in order ...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/8968A61P1/14
CPCC12G3/04A61K36/06A61K36/076A61K36/21A61K36/232A61K36/258A61K36/284A61K36/286A61K36/481A61K36/487A61K36/488A61K36/605A61K36/64A61K36/704A61K36/744A61K36/815A61K36/8968A61K2300/00
Inventor 张远明
Owner 北海古力酒业股份有限公司
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