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A kind of intelligence benevolence wine and preparation method thereof

A technology of nourishing benevolence wine and benevolence wine is applied in the preparation of alcoholic beverages, pharmaceutical formulations, medical preparations containing active ingredients, etc. Sleep improvement, stable effect

Active Publication Date: 2018-08-10
TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People who are pressed for time usually take western medicine to maintain physical and mental health, which has a certain curative effect in the short term, but has side effects after long-term use, which often leads to endocrine disorders in the human body
There are many kinds of health wines on the market, but most of them are specially designed to invigorate the kidney and strengthen yang, resulting in deficiency of yin and hyperactivity of yang.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The traditional Chinese medicine composition in this example includes, in parts by weight: 5 parts of Yizhiren after removing volatile oil, 7.5 parts of Chinese yam, 3 parts of Schisandra chinensis, 3 parts of wolfberry, 3 parts of longan, 3 parts of jujube, and 3 parts of Codonopsis pilosula.

[0019] Take a total of 20g of each component, mash it, put it in a container with a cover, add 50mL of 52% white wine, seal and soak, stir 1-2 times a day, and stir once a week after 1 week. On the 20th day, use soft water with a hardness of 50-80 and a pH of 6.5-8.0 to reduce the degree, soak for 30 days, take the supernatant, squeeze the dregs, combine the squeezed liquid with the supernatant, seal, and statically Place it for at least 14 days, filter it, and fill it to obtain Yizhiren wine with an alcohol content of 45 degrees.

Embodiment 2

[0021] The traditional Chinese medicine composition in this example includes, in parts by weight: 6 parts of Yizhiren after removing volatile oil, 6 parts of Chinese yam, 4 parts of Schisandra chinensis, 2 parts of wolfberry, 4 parts of longan, 2 parts of jujube, and 4 parts of Codonopsis pilosula.

[0022] Take a total of 20g of each component, mash it, put it in a container with a cover, add 50mL of 52% white wine, seal and soak, stir 1-2 times a day, and stir once a week after 1 week. On the 20th day, use soft water with a hardness of 50-80 and a pH of 6.5-8.0 to reduce the degree, soak for 30 days, take the supernatant, squeeze the dregs, combine the squeezed liquid with the supernatant, seal, and statically Place it for at least 14 days, filter it, and fill it to obtain Yizhiren wine with an alcohol content of 45 degrees.

Embodiment 3

[0024] The traditional Chinese medicine composition in this example includes, in parts by weight: 4 parts of Yizhiren after removing volatile oil, 8 parts of Chinese yam, 2 parts of Schisandra chinensis, 4 parts of wolfberry, 2 parts of longan, 4 parts of jujube, and 2 parts of Codonopsis pilosula.

[0025] Take a total of 20g of each component, mash it, put it in a container with a cover, add 50mL of 52% white wine, seal and soak, stir 1-2 times a day, and stir once a week after 1 week. On the 20th day, use soft water with a hardness of 50-80 and a pH of 6.5-8.0 to reduce the degree, soak for 30 days, take the supernatant, squeeze the dregs, combine the squeezed liquid with the supernatant, seal, and statically Place it for at least 14 days, filter it, and fill it to obtain Yizhiren wine with an alcohol content of 45 degrees.

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Abstract

The invention provides a sharpleaf galangal fruit wine, which is prepared by immersing a traditional Chinese medicine composition with Chinese liquor. The traditional Chinese medicine composition is composed of the following ingredients (by weight): 3-8 parts of sharpleaf galangal fruit with volatile oil removed, 5-10 parts of Chinese yam rhizome, 1-5 parts of Chinese magnoliavine, 1-5 parts of matrimony vine, 1-5 parts of longan, 5-10 parts of jujube, and 1-5 parts of Radix Codonopsis. By an optimum ratio of the formula, the sharpleaf galangal fruit wine has effects of nourishing yin and relieving inflammation, calming the liver and suppressing yang, coursing the liver and restoring consciousness, strengthen the middle warmer and invigorating spleen, tonifying Qi and benefiting lung, driving away summer heat and promoting the secretion of saliva or body fluid, tonifying Qi and strengthening the body resistance and eliminating evil, has a stable effect, has no toxic or side effect, and has a good effect in aspects of improving sleep, regulating internal secretion, tranquilizing the mind and promoting the intelligence, relieving fatigue and the like.

Description

technical field [0001] The invention relates to a kind of intelligence benevolence wine and a preparation method thereof. Background technique [0002] At present, people's life and work rhythm is gradually accelerating, work pressure is increasing, and sub-healthy people are gradually increasing. Life pressure causes fatigue, joint pain, waist and knee weakness, limb weakness, insomnia, and premature aging. More and more people. People who are pressed for time usually take western medicine to maintain their physical and mental health, which has a certain curative effect in the short term, but has side effects after long-term use, which often leads to endocrine disorders in the human body. There are many types of health wines on the market, but most of them are specially designed to invigorate the kidney and strengthen yang, resulting in yin deficiency and yang hyperactivity. Contents of the invention [0003] The purpose of the present invention is to overcome the defici...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04A61K36/9062A61P1/14A61P25/20A61P39/00
CPCA61K36/344A61K36/57A61K36/725A61K36/77A61K36/79A61K36/815A61K36/8945A61K36/9062C12G3/04A61K2300/00
Inventor 王祝年王茂媛晏小霞羊青王清隆王建荣徐宝山韦花芳凌梅陈永锋
Owner TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI