Production process of traditional Chinese medicine life-preserving and health-care cordial with mellow and normal taste

Abstract

The invention relates to the technical field of health-care liqueur production processes, in particular to a production process of traditional Chinese medicine health-preserving health-care liqueur with pure taste, which comprises the following steps: selecting glutinous rice, cleaning and soaking, steaming, mixing and stirring after soaking, adding liquid medicine and wine liquid, mixing and saccharifying, filtering and decocting after saccharifying, and ageing after decocting. By adding the traditional Chinese medicinal materials such as the rhizoma polygonati, the red ginseng, the dogwood, the eucommia male flower and the oyster peptide, the taste and the flavor of the alcoholic drink are enriched, and the alcoholic drink is also ensured to have the health-care effects of moistening the lung and tonifying the spleen, enhance the immunity of the organism, improve the body resistance, better nourish the body and improve the symptoms such as deficiency of qi and blood such as sallow complexion and weakness.

Description

Technical Field

[0001] The invention relates to the technical field of health-care liquor production technology, and in particular to a production technology of traditional Chinese medicine health-care liquor with mellow taste. Background Art

[0002] Kidney is the foundation of one's innate constitution. If kidney yang is sufficient, all diseases will disappear. When the kidney is overdrawn, it will lead to sub-health conditions such as lack of energy, impotence and premature ejaculation, soreness of waist and knees, frequent urination at night, fear of cold, night sweats and spontaneous sweating. Especially after long hours of work and social activities, it will make the mind tense, destroy sexual desire, increase blood pressure, make the heart overworked, and easily cause erectile dysfunction in severe cases. With dew wine as a carrier, dew wine itself has the effects of promoting blood circulation and dispelling cold, unblocking meridians, resisting aging and protecting the heart. Medical works such as "Yi Zong Jin Jian" and "Yi Lin Gaicuo" all say that "dew wine can be used as medicine."

[0003] Most of the existing health wine brewing is done with raw materials such as glutinous rice, and the health function effect is relatively single and fixed, and only satisfies the original taste of the wine, and will directly damage the liver, causing the liver to be overloaded, which can easily lead to long-term insomnia, sleep talking and teeth grinding, daytime sleepiness, and liver qi depression leading to qi and blood deficiency, which in turn causes insomnia, and more seriously leads to neurasthenia; this will cause people to be unable to fall asleep on time for a long time, or wake up repeatedly in the middle of the night after falling asleep, and have poor sleep quality.

[0004] Therefore, in view of the single raw material for brewing the above-mentioned wine, which results in limited health function effects and cannot solve the problem of three-dimensional liver nourishment and protection, a production process for Chinese herbal health wine with a mellow taste can be designed. Summary of the invention

[0005] In order to overcome the single raw material of wine brewing, which limits the health function effect and cannot solve the problem of three-dimensional liver nourishment and protection.

[0006] The technical scheme of the present invention is: a production process of traditional Chinese medicine health-care liquor with mellow taste, comprising the following steps: S1: selecting glutinous rice, washing the glutinous rice with cold water to remove surface dust and microorganisms, placing the glutinous rice in a container to soak it for 8 to 10 hours after the washing, repeatedly washing and draining the water after the soaking, and placing the glutinous rice in a steamer to steam it;

[0007] S2: Cool the steamed glutinous rice to 30-38°C, add cold water and wine yeast, mix and stir evenly, place the stirred glutinous rice in a water-free and oil-free container, compact it, cover it or wrap it with plastic wrap for sugaring

[0008] Fermentation;

[0009] S3: Clean the Chinese medicinal materials such as polygonatum, red ginseng, cornus officinalis, eucommia male flower, oyster peptide, etc.

[0010] In a crusher, the medicine is crushed, and the crushed medicine is decocted to extract the medicinal liquid;

[0011] S4: After saccharification and fermentation, add the Chinese medicine liquid to the wine liquid and let it stand for 2 to 3 days to allow the impurities in the wine liquid to precipitate naturally. After precipitation, dig out the upper layer of clear wine liquid, and use the filter net to squeeze and filter the lower layer of wine liquid to remove larger particles and suspended matter; put straw filter paper into the wine liquid to absorb and remove the odor in the wine liquid, and further filter the wine liquid. The filtered medicine liquid is sent to the hot sterilizer for disinfection;

[0012] S5: The filtered liquor is placed in a container and heated with a stove. During the heating process, the liquor is stirred to ensure that it is heated evenly. After the liquor is decocted, the liquor is filtered again to remove

[0013] Debris and sediment produced during the wine decocting process;

[0014] S6: Put the filtered and cooled wine into an oil-free and water-free container, seal the container tightly with clean kraft paper, straw or rice husk and place it at room temperature.

[0015] Preferably, the ratio of polygonatum 20-50g, red ginseng 5-15g, cornus officinalis 10-30g, eucommia male flower 5-10g, and oyster peptide 5-10g is used per 1000g of liquor.

[0016] Preferably, the saccharification and fermentation temperature is 20-30°C and the time is 1-2 days.

[0017] Preferably, the decocting temperature is 85-90°C and the cooking time is 30-60 minutes after boiling.

[0018] Preferably, the thermal disinfection temperature is 70-75°C and the time is 20 minutes.

[0019] Preferably, the aging temperature is 15-18°C and the time is 3-5 years.

[0020] Preferably, the glutinous rice and the koji are stirred and placed in an environment with a temperature of 10 to 15° C., and saccharification and fermentation are carried out after 15 days.

[0021] Preferably, the mass ratio of the medicinal liquid to the wine liquid is 1:20, and during mixing and stirring, koji and water are added in sequence in a ratio of 1:2.

[0022] The beneficial effects of the invention are as follows: polygonatum can help improve body immunity and enhance physical strength, and has a certain alleviating effect on spleen and stomach weakness and kidney deficiency symptoms; red ginseng promotes blood circulation and enhances body immunity to achieve the purpose of replenishing qi and nourishing blood, while improving the spleen and stomach transportation and transformation functions, enhancing the disease resistance of the respiratory system, helping to relieve fatigue and improve energy; cornus officinalis enhances the qi-replenishing and blood-nourishing effect of dew wine, which helps to restore physical strength and mental state; eucommia male flower enhances the tendon-strengthening and bone-strengthening effect of dew wine, which helps to support bone health and relieve muscle and joint discomfort; oyster peptide enhances the yin-nourishing and heat-clearing effect of dew wine, which is beneficial to the maintenance of liver and kidney functions and the improvement of sleep quality. By adding polygonatum, red ginseng, cornus officinalis, eucommia male flower and oyster peptide, It not only enriches the taste and flavor of the wine, but also ensures that the wine has the health benefits of moistening the lungs and strengthening the spleen, enhancing the body's immunity, improving the body's resistance, while better nourishing the body, improving symptoms such as sallow complexion, fatigue, and insufficient qi and blood; by activating endothelial nitric oxide synthase, thereby regulating the nitric oxide pathway, achieving the effect of increasing cyclic guanosine monophosphate levels, promoting relaxation of the smooth muscles in the corpus cavernosum, and ultimately achieving the effect of congestion and expansion of the corpus cavernosum, promoting blood circulation, improving fatigue, and enhancing physical strength; rich in taurine, zinc, selenium and other trace elements, it can effectively increase male serum testosterone levels, and has the effects of tonifying the spleen and replenishing qi, nourishing the kidneys and filling essence; enhancing physical strength, delaying fatigue, accurately acting on the nitric oxide pathway, and promoting increased blood flow in the corpus cavernosum. DETAILED DESCRIPTION

[0023] The present invention will be further described below in conjunction with the embodiments.

[0024] Example 1

[0025] Select glutinous rice, rinse it with cold water to remove dust and microorganisms on the surface, place the glutinous rice in a container and soak it for 8 hours after washing, repeatedly wash and drain the water after soaking, and steam it in a steamer; cool the steamed glutinous rice to 30°C, add cold water and wine yeast in a mass ratio of 1:2 in sequence, mix and stir the glutinous rice evenly, place the stirred glutinous rice in a water-free and oil-free container, place the container in an environment of 10°C, and cover or wrap it with plastic wrap for saccharification and fermentation after 15 days at a temperature of 20°C for 1 day; wash 20g of polygonatum, 5g of red ginseng, 10g of cornus officinalis, 5g of eucommia male flower, 5g of oyster peptide and other Chinese medicinal materials, place them in a crusher, crush them, and decoct the crushed medicines to extract the medicinal liquid; after the saccharification and fermentation, mix the Chinese medicinal liquid and the dew wine liquid in a mass ratio of 1:20 ratio, let it stand for 2 days to allow the impurities in the wine to settle naturally, after sedimentation, dig out the upper clear wine, filter the lower wine to squeeze and filter, and remove larger particles and suspended matter at the same time; put straw filter paper into the wine to absorb and remove the odor in the wine, further filter the wine, and send the filtered medicine liquid to a hot sterilizer at a temperature of 70°C for 20 minutes to disinfect it; the filtered wine is placed in a container, and the wine is heated to 85°C with a stove. After boiling, continue to heat for 30 minutes. During the heating process, stir the medicine liquid to make it evenly heated. After the decoction is completed, filter the wine again to remove the debris and sediment generated during the decoction process; the filtered and cooled wine is placed in an oil-free and water-free container, and the container is sealed with clean kraft paper, straw or rice husks and other materials, and placed in an environment of 15°C for 3 years.

[0026] Example 2

[0027] Select glutinous rice, rinse it with cold water to remove dust and microorganisms on the surface, place the glutinous rice in a container and soak it for 9 hours after washing, repeatedly wash and drain the water after soaking, and place it in a steamer to steam; cool the steamed glutinous rice to 35°C, add cold water and wine yeast in a mass ratio of 1:2, mix and stir the glutinous rice evenly, place the stirred glutinous rice in a water-free and oil-free container, place the container in an environment of 12.5°C, compact it and cover it with a lid or plastic wrap after 15 days for saccharification and fermentation, the temperature is 25°C, and the saccharification time is 1.5 days; wash 30g of polygonatum, 10g of red ginseng, 20g of cornus officinalis, 7.5g of eucommia male flower, 7.5g of oyster peptide and other Chinese medicinal materials, place them in a crusher, crush them, and decoct the crushed medicines to extract the medicinal liquid; after the saccharification and fermentation, mix the Chinese medicinal liquid and the dew wine liquid in a ratio of 1:20 The liquor is mixed according to the mass ratio and allowed to stand for 2 days to allow the impurities in the liquor to naturally settle. After the sedimentation, the upper clear liquor is scooped out and the lower liquor is squeezed and filtered by a filter to remove larger particles and suspended matter. Straw filter paper is placed in the liquor to absorb and remove the odor in the liquor and further filter the liquor. The filtered liquor is sent to a hot sterilizer at a temperature of 72.5°C for 20 minutes to sterilize it. The filtered liquor is placed in a container and heated to 87.5°C with a stove. After boiling, it is heated for 45 minutes. During the heating process, the liquor is stirred to ensure uniform heating. After the decocting is completed, the liquor is filtered again to remove the debris and sediment generated during the decocting process. The filtered and cooled liquor is placed in an oil-free and water-free container and the container is sealed with clean kraft paper, straw or rice husk and other materials and placed at 17°C for 4 years.

[0028] Example 3

[0029] Select glutinous rice, rinse it with cold water to remove surface dust and microorganisms, place the glutinous rice in a container and soak it for 10 hours after washing, repeatedly wash and drain the water after soaking, and steam it in a steamer; cool the steamed glutinous rice to 38°C, add cold water and wine yeast in a mass ratio of 1:2, mix and stir the glutinous rice evenly, place the stirred glutinous rice in a water-free and oil-free container, place the container in an environment of 15°C, compact it and cover it with a lid or plastic wrap after 15 days for saccharification and fermentation, the temperature is 30°C, and the saccharification time is 2 days; wash 50g of polygonatum, 15g of red ginseng, 30g of cornus officinalis, 10g of eucommia male flower, 10g of oyster peptide and other Chinese medicinal materials, place them in a crusher, crush them, and decoct the crushed medicines to extract the medicinal liquid; after the saccharification and fermentation, mix the Chinese medicinal liquid and the wine liquid in a ratio of 1:20 The liquor is mixed according to the mass ratio and allowed to stand for 3 days to allow the impurities in the liquor to precipitate naturally. After precipitation, the upper clear liquor is scooped out and the lower liquor is squeezed and filtered by a filter to remove larger particles and suspended matter. Straw filter paper is placed in the liquor to absorb and remove odors in the liquor and further filter the liquor. The filtered liquor is sent to a hot sterilizer at 75°C for 20 minutes to sterilize it. The filtered liquor is placed in a container and heated to 90°C with a stove. After boiling, it is heated for 60 minutes. During the heating process, the liquor is stirred to ensure uniform heating. After the decocting is completed, the liquor is filtered again to remove debris and sediment generated during the decocting process. The filtered and cooled liquor is placed in an oil-free and water-free container and the container is sealed with clean kraft paper, straw or rice husks and other materials and placed at 18°C ​​for 5 years.

[0030] The wine brewing process of embodiments 1, 2, and 3 is adopted to improve the taste and flavor of the clear dew while activating endothelial nitric oxide synthase to regulate the nitric oxide pathway, thereby increasing the level of cyclic guanosine monophosphate, promoting relaxation of the smooth muscle in the corpus cavernosum, and finally achieving the effect of congestion and expansion of the corpus cavernosum, promoting blood circulation, improving fatigue, and enhancing physical strength; it is rich in trace elements such as taurine, zinc, and selenium, which can effectively increase the level of serum testosterone in men, and has the effects of tonifying the spleen and replenishing qi, nourishing the kidney and replenishing essence; it enhances physical strength, delays fatigue, accurately acts on the nitric oxide pathway, and promotes the increase of corpus cavernosum blood flow.

[0031] The above is a detailed description of the embodiments of the present invention, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of those skilled in the art without departing from the purpose of the present invention.

Claims

1. The production process of traditional Chinese medicine health-care liquor with mellow taste comprises the following steps: S1: Select glutinous rice, rinse the glutinous rice with cold water to remove surface dust and microorganisms, place the glutinous rice in a container to soak for 8 to 10 hours after the washing, repeatedly rinse and drain the water after the soaking, and place the glutinous rice in a steamer to steam; S2: Cool the steamed glutinous rice to 30-38° C., add cold water and wine yeast, mix and stir the glutinous rice evenly, place the stirred glutinous rice in a water-free and oil-free container, compact it, cover it or wrap it with plastic wrap for saccharification and fermentation; S3: Clean the Chinese medicinal materials such as polygonatum, red ginseng, cornus officinalis, eucommia male flower, oyster peptide, etc., place them in a crusher, crush them, and decoct the crushed medicines to extract the medicinal liquid; S4: After saccharification and fermentation, add the Chinese medicine liquid to the wine liquid and let it stand for 2 to 3 days to allow the impurities in the wine liquid to precipitate naturally. After precipitation, dig out the upper layer of clear wine liquid, and use the filter net to squeeze and filter the lower layer of wine liquid to remove larger particles and suspended matter; put straw filter paper into the wine liquid to absorb and remove the odor in the wine liquid, and further filter the wine liquid. The filtered medicine liquid is sent to the hot sterilizer for disinfection; S5: The filtered liquor is placed in a container and heated with a stove. During the heating process, the liquor is stirred to make it evenly heated. After the liquor is decocted, the liquor is filtered again to remove the impurities and sediments generated during the decocting process. S6: Put the filtered and cooled wine into an oil-free and water-free container, seal the container tightly with clean kraft paper, straw or rice husk and place it at room temperature.

2. The production process of the Chinese medicinal health-care wine with a mellow taste according to claim 1, characterized in that: Calculated by weight per 1000g of wine, the ratio is 20-50g of polygonatum, 5-15g of red ginseng, 10-30g of cornus officinalis, 5-10g of eucommia male flower, and 5-10g of oyster peptide.

3. The production process of the Chinese medicinal health-care wine with a mellow taste according to claim 1, characterized in that: The saccharification and fermentation temperature is 20-30°C and the time is 1-2 days.

4. The production process of the Chinese medicinal health-care liquor with a mellow taste according to claim 1, characterized in that: The temperature for decocting wine is 85-90℃, and it should be boiled for 30-60 minutes.

5. The production process of the Chinese medicinal health-care liquor with a mellow taste according to claim 1, characterized in that: The thermal disinfection temperature is 70-75℃ and the time is 20 minutes.

6. The production process of the Chinese medicinal health-care wine with a mellow taste according to claim 1, characterized in that: The aging temperature is 15-18℃ and the time is 3-5 years.

7. The production process of the Chinese medicinal health-care liquor with a mellow taste according to claim 1, characterized in that: After the glutinous rice and koji are mixed, they are placed in an environment with a temperature of 10-15°C and saccharification and fermentation are carried out after 15 days.

8. The production process of the Chinese medicinal health-care liquor with a mellow taste according to claim 1, characterized in that: The mass ratio of the medicinal liquid to the wine liquid is 1:

20. When mixing and stirring, add the koji and water in the ratio of 1:2.