Radix cervi pantotrichum health-care wine capable of dispelling wind and eliminating dampness and preparation method thereof

Abstract

The invention provides a cervus elaphus linnaeus health-care wine for dispelling wind and clearing damp and a preparation method thereof, and belongs to the technical field of health-care products. Sequentially cleaning, airing, mixing, crushing and sieving hairy antler, radix angelicae pubescentis, radix saposhnikoviae, notopterygium root, herba taxilli, eucommia ulmoides, radix achyranthis bidentatae, astragalus membranaceus, mulberry, cassia twig and liquorice to obtain mixed powder, dispersing the mixed powder and immobilized cellulase into white spirit with the alcoholic strength of 5-10% vol, and soaking for 4-6 hours to obtain an enzymolysis system; transferring the enzymolysis system into Baijiu with the alcoholic strength of 50% vol, soaking for 15-20 days, and sequentially filtering, centrifuging and concentrating to obtain a concentrated solution; mixing rock sugar, honey and purified water to obtain a sugar solution, mixing the concentrated solution, the sugar solution, 60% vol fen-flavor base wine and purified water, and blending the alcoholic strength to 35% vol to obtain a mixed solution; and sequentially aging, filtering and sterilizing the mixed solution to obtain the wind-dispelling and dampness-eliminating cervus elaphus linnaeus health-care wine. And the immobilized cellulase is adopted to carry out enzymolysis treatment on the mixed powder, so that the preparation time is shortened, and the preparation efficiency is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of health care products, and in particular to a wind-removing and dampness-removing red deer antler health-care wine and a preparation method thereof. Background Art

[0002] With the accelerated pace of modern life and increasing work pressure, chronic fatigue syndrome has become a global health concern, manifesting as chronic physical and mental exhaustion, decreased immunity, and metabolic disorders. Traditional Chinese Medicine (TCM) theory posits that fatigue is often caused by "external wind, cold, and dampness, combined with internal Qi and blood deficiency." Pathological conditions such as rheumatic obstruction of the meridians and liver and kidney deficiency can easily lead to muscle and bone aches, weakness, and fatigue. Therefore, traditional Chinese herbal formulas that dispel wind and dampness and nourish the liver and kidneys are widely used to improve metabolic imbalances and insufficient energy supply, becoming a key area of ​​anti-fatigue research.

[0003] In the field of traditional Chinese medicine health wine, the development of formulas with the efficacy of dispelling rheumatism and resisting fatigue has long faced multiple technical bottlenecks. Existing processes generally use a single alcohol extraction or water extraction method to treat medicinal materials, resulting in insufficient destruction of the cell wall structure and low efficiency in dissolution of effective ingredients. It usually takes a soaking period of more than 30 days to reach an effective concentration. This inefficient extraction method not only prolongs the production cycle, but also easily causes the degradation of heat-sensitive active substances in the medicinal materials, directly affecting the efficacy stability of the final product. For some compound systems, existing technologies are difficult to solve the compatibility stability problem of protein components and plant polyphenols. Turbid precipitation is easily generated during storage, seriously affecting product quality.

[0004] Patent CN 103937652A discloses a kidney-tonifying health wine raw material and health wine. The patent uses deer antler, longan pulp, polygonatum, schisandra chinensis, tangerine peel, rosa laevigata, cordyceps sinensis, ginseng root, bergamot, Hetian black jade, and crushed actinolite as raw materials, which are soaked in white wine for 49 days to produce the kidney-tonifying health wine, which has the effects of nourishing qi and blood. However, the patent only uses a single alcohol extraction method to prepare the health wine, which has a long processing cycle and a low dissolution rate of the active ingredients.

[0005] Therefore, it is an important problem to be solved in this field to provide a kind of red deer antler health wine which has a high dissolution rate of medicinal active ingredients and can resist fatigue and dispel wind and dampness. Summary of the Invention

[0006] In order to solve the problems existing in the prior art, the present invention provides a wind-removing and dampness-removing red deer antler health-care wine and a preparation method thereof, which improves the dissolution rate of the effective ingredients of the medicinal materials and enhances the utilization rate of the medicinal materials.

[0007] Specifically, the technical solution of the present invention includes the following contents:

[0008] A method for preparing a wind-removing and dampness-removing red deer antler health-care wine, comprising the following steps:

[0009] Red deer antler, Angelica dahurica, Saposhnikovia divaricata, Notopterygium wilfordii, Morus alba, Eucommia bark, Achyranthes bidentata, Astragalus membranaceus, Mulberry, Cinnamomum cassia twig and Licorice root are sequentially washed, dried, mixed, crushed and sieved to obtain a mixed powder, and the mixed powder and immobilized cellulase are dispersed in 5% to 10% vol liquor and soaked for 4 to 6 hours to obtain an enzymatic hydrolysis system;

[0010] The enzymatic hydrolysis system is transferred to 50% vol liquor and soaked for 15 to 20 days, and then filtered, centrifuged and concentrated to obtain a concentrate;

[0011] rock sugar, honey and purified water are mixed to obtain a sugar solution, the concentrate, the sugar solution, 60% vol of a light-fragrant base liquor and purified water are mixed, and the alcohol content is adjusted to 35% vol to obtain a mixed solution;

[0012] The mixed liquid is sequentially aged, filtered and sterilized to obtain the wind-eliminating and dampness-removing red deer antler health-care wine.

[0013] Furthermore, the preparation method of the immobilized cellulase comprises the following steps:

[0014] Ferric chloride hexahydrate and terephthalic acid react at 110-130°C for 11-13h to obtain solid A;

[0015] Solid A, 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, N-hydroxysuccinimide and a carboxylic acid compound are reacted at 28-32° C. for 3-5 hours, and then cellulase is added and the reaction is continued for 4-6 hours to obtain solid B;

[0016] The solid B and chitosan are reacted at 30-35° C. for 2-3 hours to prepare the immobilized cellulase.

[0017] Furthermore, the weight ratio of the ferric chloride hexahydrate to terephthalic acid is 1.3-1.7:0.3-0.6.

[0018] Furthermore, the carboxylic acid compound includes one of L-aspartic acid, DL-aspartic acid, D-glutamic acid or L-glutamic acid.

[0019] Furthermore, the weight ratio of the solid A, 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, N-hydroxysuccinimide, carboxylic acid compound and cellulase is 0.8-1.2: 0.3-0.5: 0.1-0.3: 0.4-0.6: 0.006-0.008.

[0020] Furthermore, the weight ratio of the solid B to chitosan is 0.5-0.7:0.7-0.9.

[0021] Furthermore, the weight ratio of the red deer antler antler: Angelica dahurica: Saposhnikovia divaricata: Notopterygium wilfordii: Morus alba: Eucommia ulmoides: Achyranthes bidentata: Astragalus membranaceus: Mulberry: Cinnamon twig: Licorice is 20-30:15-20:10-15:10-15:15-20:15-20:10-15:20-30:10-15:6-10:6-10.

[0022] Preferably, the weight ratio of the red deer antler antler: Angelica dahurica: Saposhnikovia divaricata: Notopterygium wilfordii: Morus alba: Eucommia bark: Achyranthes bidentata: Astragalus membranaceus: Mulberry: Cinnamon twig: Licorice is 25:18:12:12:18:18:12:25:12:8:8.

[0023] Furthermore, the mesh used for screening is 80-12 mesh.

[0024] Furthermore, the dosage of the immobilized cellulase is 0.1% to 1% of the weight of the mixed powder.

[0025] Furthermore, the liquor with an alcohol content of 5% to 10% vol is prepared by mixing 60% vol of a light-fragrant base liquor and purified water.

[0026] Furthermore, the amount of the liquor with an alcohol content of 5% to 10% vol is 5 times the total weight of the mixed powder and the immobilized cellulase.

[0027] Furthermore, the soaking temperature of the liquor with an alcohol content of 5% to 10% vol is 50 to 60°C.

[0028] Furthermore, the liquor with an alcohol content of 50% vol is prepared by mixing 60% vol of a light-fragrant base liquor and purified water.

[0029] Furthermore, the amount of the liquor with an alcohol content of 50% vol is 15 times the weight of the enzymatic hydrolysis system.

[0030] Furthermore, the weight ratio of the rock sugar, honey and purified water is 7-9:2-3:10.

[0031] Furthermore, the filtration is performed sequentially through filter cloth, filter paper and diatomaceous earth filter, wherein the filter cloth filtration is coarse filtration, the filter paper filtration is fine filtration and the diatomaceous earth filter is terminal fine filtration.

[0032] Furthermore, the sterilization includes a treatment temperature of 70 to 75° C. and a treatment time of 30 to 40 minutes.

[0033] Compared with the prior art, the present invention has the following beneficial effects:

[0034] (1) The present invention adopts the combination of monarch, minister, assistant and envoy to prepare the windproof and dampness-removing red deer antler health wine. Red deer antler as the monarch medicine plays the leading role in removing rheumatism, strengthening kidney yang and strengthening bones and muscles, and can improve the body's anti-fatigue ability. Angelica dahurica, Notopterygium wilfordii, Saposhnikovia divaricata and Viscum album as the minister medicines cooperate to remove wind and dampness, dredge meridians and relieve pain. Eucommia ulmoides, Achyranthes bidentata and Astragalus membranaceus serve as the adjuvant medicines to nourish the liver and kidney, strengthen bones and muscles, and enhance immunity. Mulberry, liquorice and cassia twig serve as the envoy medicines to harmonize the medicinal properties and alleviate the potency of the medicine. The mixed powder is first enzymatically hydrolyzed by using immobilized cellulase and then soaked. Compared with traditional soaking, the time is effectively shortened and the preparation efficiency is improved.

[0035] (2) The present invention uses ferric chloride hexahydrate as a metal source and terephthalic acid as an organic ligand. The two are self-assembled through coordination to obtain solid A. The carboxyl groups in solid A react with the amino groups in the carboxylic acid compound to enrich the number of carboxyl groups on solid A. Through the amidation reaction with the amino groups in cellulase, solid B loaded with more cellulase is obtained; then chitosan is activated and combines with the unreacted carboxylic acid groups on the surface of solid B through electrostatic attraction to achieve chitosan coating of solid B, thereby preparing immobilized cellulase.

[0036] (3) The immobilized cellulase used in the present invention can release the cellulase wrapped in the solid A when the immobilized cellulase performs enzymatic hydrolysis on the raw material powder. The physical coating of the solid A on the cellulase can form a protective barrier, reducing the direct contact of alcohol molecules with the enzyme active center; the thermal stability of the cellulase is improved after immobilization, and it can still maintain a high activity in a high temperature environment, promote the decomposition of the cell wall of the medicinal material, increase the dissolution rate of the effective ingredients of the medicinal material, and improve the utilization rate of the medicinal material; after the enzymatic hydrolysis treatment, the immobilized cellulase can be recovered by centrifugation and recycled; the chitosan coating treatment can slow down the release rate of the cellulase in the system, avoid rapid consumption of the enzyme in a short time, and reduce enzyme waste; in addition, the chitosan dissolved in the mixed liquid has a positive charge, and the charge distribution in the health wine system can be adjusted to make the colloidal particles or molecular surfaces in the system have the same or similar charge, thereby generating electrostatic repulsion and preventing mutual aggregation and precipitation. DETAILED DESCRIPTION

[0037] The following will clearly and completely describe the technical solutions of the present invention through the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making any creative efforts shall fall within the scope of protection of the present invention.

[0038] Unless otherwise specified, the raw materials and reagents used in the present invention are commercially available or can be prepared by known methods.

[0039] Preparation Example 1:

[0040] The preparation method of immobilized cellulase comprises the following steps:

[0041] 1.5 parts by weight of ferric chloride hexahydrate and 0.4 parts by weight of terephthalic acid were dispersed in 100 parts by weight of N,N-dimethylformamide, and the mixture was stirred and mixed at 25°C for 70 minutes to obtain a mixture. The mixture was transferred to a hydrothermal synthesis reactor, reacted at 120°C for 12 hours, and then centrifuged at 6000 r / min for 5 minutes. After washing alternately with N,N-dimethylformamide and methanol, the mixture was vacuum dried at 80°C for 10 hours to obtain solid A.

[0042] 1.0 part by weight of solid A, 0.4 part by weight of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, 0.2 part by weight of N-hydroxysuccinimide, and 0.5 part by weight of DL-aspartic acid were dispersed in 10 parts by weight of deionized water. After reacting at 30° C. for 4 hours, 0.007 part by weight of cellulase was added and the reaction was continued for 5 hours. After the reaction, the mixture was centrifuged at 6000 r / min for 5 minutes, washed three times with deionized water, and filtered to obtain solid B.

[0043] 0.6 parts by weight of solid B was dispersed in 10 parts by weight of anhydrous ethanol, stirred and dispersed at 32°C for 2 hours to obtain dispersion A; 0.8 parts by weight of chitosan was dispersed in 10 parts by weight of 2% acetic acid solution, stirred and dispersed at 35°C for 30 minutes to obtain dispersion B. Dispersion A and dispersion B were mixed, stirred and reacted at 35°C for 3 hours, centrifuged at 6000 r / min for 5 minutes, washed with 1% acetic acid solution and deionized water, and vacuum dried at 80°C for 8 hours to obtain immobilized cellulase.

[0044] Preparation Example 2:

[0045] The preparation method of immobilized cellulase comprises the following steps:

[0046] 1.3 parts by weight of ferric chloride hexahydrate and 0.3 parts by weight of terephthalic acid were dispersed in 100 parts by weight of N,N-dimethylformamide, and the mixture was stirred and mixed at 23°C for 60 minutes to obtain a mixture. The mixture was transferred to a hydrothermal synthesis reactor, reacted at 110°C for 11 hours, and then centrifuged at 6000 r / min for 5 minutes. After washing alternately with N,N-dimethylformamide and methanol, the mixture was vacuum dried at 80°C for 10 hours to obtain solid A.

[0047] 0.8 parts by weight of solid A, 0.3 parts by weight of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, 0.1 parts by weight of N-hydroxysuccinimide, and 0.4 parts by weight of L-aspartic acid were dispersed in 10 parts by weight of deionized water. After reacting at 28° C. for 3 hours, 0.006 parts by weight of cellulase was added and the reaction was continued for 4 hours. After the reaction, the mixture was centrifuged at 6000 r / min for 5 minutes, washed three times with deionized water, and filtered to obtain solid B.

[0048] 0.5 parts by weight of solid B was dispersed in 10 parts by weight of anhydrous ethanol, stirred and dispersed at 30°C for 1 hour to obtain dispersion A; 0.7 parts by weight of chitosan was dispersed in 10 parts by weight of 2% acetic acid solution, stirred and dispersed at 35°C for 30 minutes to obtain dispersion B. Dispersion A and dispersion B were mixed, stirred and reacted at 30°C for 2 hours, centrifuged at 6000 r / min for 5 minutes, washed with 1% acetic acid solution and deionized water, and vacuum dried at 80°C for 8 hours to obtain immobilized cellulase.

[0049] Preparation Example 3:

[0050] The preparation method of immobilized cellulase comprises the following steps:

[0051] 1.4 parts by weight of ferric chloride hexahydrate and 0.4 parts by weight of terephthalic acid were dispersed in 100 parts by weight of N,N-dimethylformamide, and the mixture was stirred and mixed at 24°C for 65 minutes to obtain a mixture. The mixture was transferred to a hydrothermal synthesis reactor, reacted at 105°C for 11.5 hours, and then centrifuged at 6000 r / min for 5 minutes. After washing alternately with N,N-dimethylformamide and methanol, the mixture was vacuum dried at 80°C for 10 hours to obtain solid A.

[0052] 0.9 parts by weight of solid A, 0.35 parts by weight of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, 0.15 parts by weight of N-hydroxysuccinimide, 0.0065 parts by weight of cellulase, and 0.45 parts by weight of D-glutamic acid were dispersed in 10 parts by weight of deionized water, incubated at 29° C. for 3.5 hours, centrifuged at 6000 rpm for 5 minutes, washed three times with deionized water, and filtered to obtain solid B;

[0053] 0.55 parts by weight of solid B was dispersed in 10 parts by weight of anhydrous ethanol, stirred and dispersed at 31°C for 1.5 hours to obtain dispersion A; 0.75 parts by weight of chitosan was dispersed in 10 parts by weight of 2% acetic acid solution, stirred and dispersed at 36°C for 32 minutes to obtain dispersion B. Dispersion A and dispersion B were mixed, stirred and reacted at 32°C for 2.2 hours, centrifuged at 6000 r / min for 5 minutes, washed with 1% acetic acid solution and deionized water, and vacuum dried at 80°C for 8 hours to obtain immobilized cellulase.

[0054] Preparation Example 4:

[0055] The preparation method of immobilized cellulase comprises the following steps:

[0056] 1.6 parts by weight of ferric chloride hexahydrate and 0.5 parts by weight of terephthalic acid were dispersed in 100 parts by weight of N,N-dimethylformamide, and the mixture was stirred and mixed at 25°C for 75 minutes to obtain a mixture. The mixture was transferred to a hydrothermal synthesis reactor, reacted at 125°C for 12.5 hours, and then centrifuged at 6000 r / min for 5 minutes. After washing alternately with N,N-dimethylformamide and methanol, the mixture was vacuum dried at 80°C for 10 hours to obtain solid A;

[0057] 1.1 parts by weight of solid A, 0.45 parts by weight of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, 0.85 parts by weight of N-hydroxysuccinimide, and 0.55 parts by weight of L-glutamic acid were dispersed in 10 parts by weight of deionized water. After reacting at 31° C. for 4.5 hours, 0.0075 parts by weight of cellulase was added and the reaction was continued for 4.5 hours. After the reaction, the mixture was centrifuged at 6000 r / min for 5 minutes, washed three times with deionized water, and filtered to obtain solid B.

[0058] 0.65 parts by weight of solid B was dispersed in 10 parts by weight of anhydrous ethanol, stirred and dispersed at 34°C for 1.4 hours to obtain dispersion A; 0.85 parts by weight of chitosan was dispersed in 10 parts by weight of 2% acetic acid solution, stirred and dispersed at 38°C for 38 minutes to obtain dispersion B. Dispersion A and dispersion B were mixed, stirred and reacted at 33°C for 2.7 hours, centrifuged at 6000 r / min for 5 minutes, washed with 1% acetic acid solution and deionized water, and vacuum dried at 80°C for 8 hours to obtain immobilized cellulase.

[0059] Preparation Example 5:

[0060] The preparation method of immobilized cellulase comprises the following steps:

[0061] 1.7 parts by weight of ferric chloride hexahydrate and 0.6 parts by weight of terephthalic acid were dispersed in 100 parts by weight of N,N-dimethylformamide, and the mixture was stirred and mixed at 25°C for 80 minutes to obtain a mixture. The mixture was transferred to a hydrothermal synthesis reactor, reacted at 130°C for 13 hours, and then centrifuged at 6000 r / min for 5 minutes. After washing alternately with N,N-dimethylformamide and methanol, the mixture was vacuum dried at 80°C for 10 hours to obtain solid A.

[0062] 1.2 parts by weight of solid A, 0.5 parts by weight of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, 0.3 parts by weight of N-hydroxysuccinimide, and 0.6 parts by weight of DL-aspartic acid were dispersed in 10 parts by weight of deionized water. After reacting at 32° C. for 5 hours, 0.008 parts by weight of cellulase was added and the reaction was continued for 5.5 hours. After the reaction, the mixture was centrifuged at 6000 r / min for 5 minutes, washed three times with deionized water, and filtered to obtain solid B.

[0063] 0.7 parts by weight of solid B was dispersed in 10 parts by weight of anhydrous ethanol, stirred and dispersed at 35°C for 2 hours to obtain dispersion A; 0.9 parts by weight of chitosan was dispersed in 10 parts by weight of 2% acetic acid solution, stirred and dispersed at 40°C for 40 minutes to obtain dispersion B. Dispersion A and dispersion B were mixed, stirred and reacted at 35°C for 3 hours, centrifuged at 6000 r / min for 5 minutes, washed with 1% acetic acid solution and deionized water, and vacuum dried at 80°C for 8 hours to obtain immobilized cellulase.

[0064] Preparation Example 6:

[0065] The preparation method of immobilized cellulase comprises the following steps:

[0066] 1.5 parts by weight of ferric chloride hexahydrate and 0.4 parts by weight of terephthalic acid were dispersed in 100 parts by weight of N,N-dimethylformamide, and the mixture was stirred and mixed at 25°C for 70 minutes to obtain a mixture. The mixture was transferred to a hydrothermal synthesis reactor, reacted at 120°C for 12 hours, and then centrifuged at 6000 r / min for 5 minutes. After washing alternately with N,N-dimethylformamide and methanol, the mixture was vacuum dried at 80°C for 10 hours to obtain solid A.

[0067] 1.0 part by weight of solid A, 0.4 part by weight of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, 0.2 part by weight of N-hydroxysuccinimide and 0.5 part by weight of DL-aspartic acid were dispersed in 10 parts by weight of deionized water. After reacting at 30°C for 4 hours, 0.007 part by weight of cellulase was added and the reaction was continued for 5 hours. After the reaction was completed, the mixture was centrifuged at 6000 r / min for 5 minutes, washed three times with deionized water, and filtered to obtain immobilized cellulase.

[0068] Preparation Example 7:

[0069] The preparation method of immobilized cellulase comprises the following steps:

[0070] The 0.5 parts by weight of DL-aspartic acid in Preparation Example 1 was replaced by 0.5 parts by weight of L-leucine, and the other operations were consistent with Preparation Example 1.

[0071] Preparation Example 8:

[0072] The preparation method of immobilized cellulase comprises the following steps:

[0073] 0.6 parts by weight of cellulase was dispersed in 10 parts by weight of deionized water, stirred and dispersed at 32°C for 2 hours to obtain dispersion A; 0.8 parts by weight of chitosan was dispersed in 10 parts by weight of 2% acetic acid solution, stirred and dispersed at 35°C for 30 minutes to obtain dispersion B. Dispersion A and dispersion B were mixed, stirred and reacted at 35°C for 3 hours, centrifuged at 6000 r / min for 5 minutes, washed with 1% acetic acid solution and deionized water, and vacuum dried at 80°C for 8 hours to obtain immobilized cellulase.

[0074] Example 1:

[0075] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0076] Weigh 25 parts by weight of red deer antler antler, 18 parts by weight of Angelica dahurica, 12 parts by weight of Saposhnikovia divaricata, 12 parts by weight of Notopterygium wilfordii, 18 parts by weight of Morus alba, 18 parts by weight of Eucommia bark, 12 parts by weight of Achyranthes bidentata, 25 parts by weight of Astragalus membranaceus, 12 parts by weight of mulberries, 8 parts by weight of cinnamon twig, and 8 parts by weight of liquorice, clean the above raw materials, and dry them until they are free of moisture;

[0077] The washed raw materials were mixed and then crushed through a 100-mesh sieve to obtain a mixed powder. The mixed powder was mixed with 0.84 parts by weight of the immobilized cellulase prepared in Preparation Example 1, and then immersed in 10% vol of liquor (prepared from 60% vol of a light-fragrant base liquor and purified water) in an amount of 5 times the total weight of the mixed powder and the immobilized cellulase at 55° C. for 6 h to obtain an enzymatic hydrolysis system.

[0078] The enzymatic hydrolysis system is dispersed in 50% vol liquor (15 times the weight of the enzymatic hydrolysis system), and the mixture is soaked for 18 days. After the soaking, the leaching liquid and solid product are collected by filtration and centrifugation, and the solid product is recovered to obtain immobilized cellulase after enzymatic hydrolysis, which can be recycled 5 to 7 times. The leaching liquid is concentrated to one-third of the original volume by a vacuum rotary evaporator at low temperature to obtain a concentrated solution.

[0079] 8 parts by weight of rock sugar and 2.5 parts by weight of honey are dispersed in 100 parts by weight of purified water, heated to 40°C and stirred for 20 minutes to obtain a sugar solution, the concentrated solution obtained above is mixed with the sugar solution, stirred at 25°C for 2 hours, and then an appropriate amount of 60% light-fragrance base wine and purified water are added to adjust the alcohol content to 35% by volume to obtain a mixed solution;

[0080] The mixed liquid is transferred into a stainless steel container, sealed and placed in a cool, dark place, and aged for 30 days to promote flavor fusion to obtain an aged liquid. The aged liquid is sequentially subjected to coarse filtration with filter cloth, fine filtration with filter paper and terminal fine filtration with a diatomaceous earth filter to remove suspended matter, and then kept warm at 75°C for 30 minutes. After cooling to room temperature, the aged liquid is filled into sterilized glass bottles to obtain the wind-removing and dampness-removing red deer antler health wine.

[0081] Example 2:

[0082] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0083] Weigh 20 parts by weight of red deer antler, 15 parts by weight of Angelica dahurica, 10 parts by weight of Saposhnikovia divaricata, 10 parts by weight of Notopterygium wilfordii, 15 parts by weight of Morus alba, 15 parts by weight of Eucommia bark, 10 parts by weight of Achyranthes bidentata, 20 parts by weight of Astragalus membranaceus, 10 parts by weight of mulberries, 6 parts by weight of cinnamon twig, and 6 parts by weight of liquorice, clean the above raw materials, and dry them until they are free of moisture;

[0084] The washed raw materials were mixed and then crushed through an 80-mesh sieve to obtain a mixed powder. The mixed powder was mixed with 0.137 parts by weight of the immobilized cellulase prepared in Preparation Example 2. The mixture was then soaked in 5% vol liquor (made from 60% vol light-fragrant base liquor and purified water) at 50° C. for 4 h, and the solid was collected by filtration to obtain an enzymatic hydrolysis system.

[0085] The enzymatic hydrolysis system is transferred into 50% vol of liquor (made of 60% vol of light-fragrance base liquor and purified water) with a volume of 15 times the total weight of the enzymatic hydrolysis system, and the mixture is soaked for 15 days. After the soaking, the leachate and solid product are collected by filtration and centrifugation, and the solid product is recovered to obtain immobilized cellulase after enzymatic hydrolysis, which can be recycled 5 to 7 times. The leachate is concentrated to one-third of the original volume by a vacuum rotary evaporator at low temperature to obtain a concentrated solution.

[0086] 7 parts by weight of rock sugar and 2 parts by weight of honey are dispersed in 100 parts by weight of purified water, heated to 30°C and stirred for 15 minutes to obtain a sugar solution, the concentrated solution obtained above is mixed with the sugar solution, stirred at 23°C for 2 hours, and then an appropriate amount of 60% light-fragrance base wine and purified water are added to adjust the alcohol content to 35% by volume to obtain a mixed solution;

[0087] The mixed liquid is transferred into a ceramic jar, sealed and placed in a cool, dark place, and aged for 30 days to promote flavor fusion to obtain an aged liquid. The aged liquid is sequentially subjected to coarse filtration with filter cloth, fine filtration with filter paper and terminal fine filtration with a diatomaceous earth filter to remove suspended matter, and then kept warm at 70°C for 30 minutes. After cooling to room temperature, the aged liquid is filled into sterilized glass bottles to obtain the wind-removing and dampness-removing red deer antler health wine.

[0088] Example 3:

[0089] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0090] Weigh 22 parts by weight of red deer antler, 16 parts by weight of Angelica dahurica, 11 parts by weight of Saposhnikovia divaricata, 11 parts by weight of Notopterygium wilfordii, 16 parts by weight of Morus alba, 16 parts by weight of Eucommia bark, 11 parts by weight of Achyranthes bidentata, 22 parts by weight of Astragalus membranaceus, 11 parts by weight of mulberries, 7 parts by weight of cinnamon twig, and 7 parts by weight of liquorice, clean the above raw materials, and dry them until they are free of moisture;

[0091] The washed raw materials were mixed and then crushed through a 90-mesh sieve to obtain a mixed powder. The mixed powder was mixed with 0.3 parts by weight of the immobilized cellulase prepared in Preparation Example 3, and then soaked in 6% vol liquor (made from 60% vol light-fragrant base liquor and purified water) in an amount that was 5 times the total weight of the mixed powder and the immobilized cellulase at 52° C. for 4.5 h. The solid was then collected by filtration to obtain an enzymatic hydrolysis system.

[0092] The enzymatic hydrolysis system is transferred into 50% vol of liquor (made of 60% vol of light-fragrant base liquor and purified water) with a volume of 15 times the total weight of the enzymatic hydrolysis system, and the mixture is soaked for 16 days. After the soaking, the leachate and solid product are collected by filtration and centrifugation, and the solid product is recovered to obtain immobilized cellulase after enzymatic hydrolysis, which can be recycled 5 to 7 times. The leachate is concentrated to one-third of the original volume by a vacuum rotary evaporator at low temperature to obtain a concentrated solution.

[0093] 7.5 parts by weight of rock sugar and 2.2 parts by weight of honey are dispersed in 100 parts by weight of purified water, heated to 32°C and stirred for 16 minutes to obtain a sugar solution, the concentrated solution obtained above is mixed with the sugar solution, stirred at 24°C for 2 hours, and then an appropriate amount of 60% light-fragrance base wine and purified water are added to adjust the alcohol content to 35% by volume to obtain a mixed solution;

[0094] The mixed liquid is transferred into a stainless steel container, sealed and placed in a cool, dark place, and aged for 30 days to promote flavor fusion to obtain an aged liquid. The aged liquid is sequentially subjected to coarse filtration with filter cloth, fine filtration with filter paper and terminal fine filtration with a diatomaceous earth filter to remove suspended matter, and then kept warm at 72°C for 30 minutes. After cooling to room temperature, the aged liquid is filled into sterilized glass bottles to obtain the wind-removing and dampness-removing red deer antler health wine.

[0095] Example 4:

[0096] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0097] Weigh 28 parts by weight of red deer antler, 19 parts by weight of Angelica dahurica, 13 parts by weight of Saposhnikovia divaricata, 13 parts by weight of Notopterygium wilfordii, 17 parts by weight of Morus alba, 17 parts by weight of Eucommia bark, 13 parts by weight of Achyranthes bidentata, 26 parts by weight of Astragalus membranaceus, 13 parts by weight of mulberries, 9 parts by weight of cinnamon twig, and 9 parts by weight of liquorice, clean the above raw materials, and dry them until they are free of moisture;

[0098] The washed raw materials were mixed and then crushed through a 110-mesh sieve to obtain a mixed powder. The mixed powder was mixed with 1.239 parts by weight of the immobilized cellulase prepared in Preparation Example 4. The mixture was then soaked in 8% vol liquor (prepared from 60% vol light-fragrance base liquor and purified water) in an amount that was 5 times the total weight of the mixed powder and the immobilized cellulase at 57° C. for 5 h, and the solid was collected by filtration to obtain an enzymatic hydrolysis system.

[0099] The enzymatic hydrolysis system is transferred into 50% vol of liquor (made of 60% vol of light-fragrant base liquor and purified water) with a volume of 15 times the total weight of the enzymatic hydrolysis system, and the mixture is soaked for 18 days. After the soaking, the leachate and solid product are collected by filtration and centrifugation, and the solid product is recovered to obtain immobilized cellulase after enzymatic hydrolysis, which can be recycled 5 to 7 times. The leachate is concentrated to one-third of the original volume by a vacuum rotary evaporator at low temperature to obtain a concentrated solution.

[0100] 8.5 parts by weight of rock sugar and 2.7 parts by weight of honey are dispersed in 100 parts by weight of purified water, heated to 38°C and stirred for 18 minutes to obtain a sugar solution, the concentrated solution obtained above is mixed with the sugar solution, stirred at 24°C for 2 hours, and then an appropriate amount of 60% light-flavor base wine and purified water are added to adjust the alcohol content to 35% by volume to obtain a mixed solution;

[0101] The mixed liquid is transferred into a ceramic jar, sealed and placed in a cool, dark place, and aged for 30 days to promote flavor fusion to obtain an aged liquid. The aged liquid is sequentially subjected to coarse filtration with filter cloth, fine filtration with filter paper and terminal fine filtration with a diatomaceous earth filter to remove suspended matter, and then kept warm at 73°C for 30 minutes. After cooling to room temperature, the aged liquid is filled into sterilized glass bottles to obtain the wind-removing and dampness-removing red deer antler health wine.

[0102] Example 5:

[0103] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0104] Weigh 30 parts by weight of red deer antler, 20 parts by weight of Angelica dahurica, 15 parts by weight of Saposhnikovia divaricata, 15 parts by weight of Notopterygium wilfordii, 20 parts by weight of Morus alba, 20 parts by weight of Eucommia bark, 15 parts by weight of Achyranthes bidentata, 30 parts by weight of Astragalus membranaceus, 15 parts by weight of mulberries, 10 parts by weight of cinnamon twig, and 10 parts by weight of liquorice, clean the above raw materials, and dry them until they are free of moisture;

[0105] The washed raw materials were mixed and then crushed through a 120-mesh sieve to obtain a mixed powder. The mixed powder was mixed with 2 parts by weight of the immobilized cellulase prepared in Preparation Example 5, and then soaked in 10% vol of liquor (made from 60% vol of a light-fragrance base liquor and purified water) in an amount 5 times the total weight of the mixed powder and the immobilized cellulase at 60° C. for 6 h. The solid was then collected by filtration to obtain an enzymatic hydrolysis system.

[0106] The enzymatic hydrolysis system is transferred into 50% vol of liquor (made of 60% vol of light-fragrance base liquor and purified water) with a volume of 15 times the total weight of the enzymatic hydrolysis system, and the mixture is soaked for 20 days. After the soaking, the leachate and solid product are collected by filtration and centrifugation, and the solid product is recovered to obtain immobilized cellulase after enzymatic hydrolysis, which can be recycled 5 to 7 times. The leachate is concentrated to one-third of the original volume by a vacuum rotary evaporator at low temperature to obtain a concentrated solution.

[0107] 9 parts by weight of rock sugar and 3 parts by weight of honey are dispersed in 100 parts by weight of purified water, heated to 40°C and stirred for 20 minutes to obtain a sugar solution, the concentrated solution obtained above is mixed with the sugar solution, stirred at 25°C for 2 hours, and then an appropriate amount of 60% light-fragrance base wine and purified water are added to adjust the alcohol content to 35% by volume to obtain a mixed solution;

[0108] The mixed liquid is transferred into a ceramic jar, sealed and placed in a cool, dark place, and aged for 30 days to promote flavor fusion to obtain an aged liquid. The aged liquid is sequentially subjected to coarse filtration with filter cloth, fine filtration with filter paper and terminal fine filtration with a diatomaceous earth filter to remove suspended matter, and then kept warm at 75°C for 30 minutes. After cooling to room temperature, the aged liquid is filled into sterilized glass bottles to obtain the wind-removing and dampness-removing red deer antler health wine.

[0109] Comparative Example 1:

[0110] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0111] The immobilized cellulase prepared in Preparation Example 1 in Example 1 was replaced by the immobilized cellulase prepared in Preparation Example 6, and the other operations were consistent with Example 1.

[0112] Comparative Example 2:

[0113] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0114] The immobilized cellulase prepared in Preparation Example 1 in Example 1 was replaced by the immobilized cellulase prepared in Preparation Example 7, and the other operations were consistent with Example 1.

[0115] Comparative Example 3:

[0116] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0117] The immobilized cellulase prepared in Preparation Example 1 in Example 1 was replaced by the immobilized cellulase prepared in Preparation Example 8, and the other operations were consistent with Example 1.

[0118] Comparative Example 4:

[0119] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0120] The immobilized cellulase prepared in Preparation Example 1 in Example 1 was replaced with cellulase, and other operations were consistent with Example 1.

[0121] Comparative Example 5:

[0122] The immobilized cellulase prepared in Preparation Example 1 in Example 1 was replaced with chitosan, and other operations were consistent with Example 1.

[0123] Comparative Example 6:

[0124] 0.65 parts by weight of the immobilized cellulase prepared in Preparation Example 1 was removed from Example 1, and other operations were the same as those in Example 1.

[0125] Comparative Example 7:

[0126] A preparation method of a wind-removing and dampness-removing red deer antler health-care wine comprises the following steps:

[0127] Weigh 25 parts by weight of red deer antler antler, 18 parts by weight of Angelica dahurica, 12 parts by weight of Saposhnikovia divaricata, 12 parts by weight of Notopterygium wilfordii, 18 parts by weight of Morus alba, 18 parts by weight of Eucommia bark, 12 parts by weight of Achyranthes bidentata, 25 parts by weight of Astragalus membranaceus, 12 parts by weight of mulberries, 8 parts by weight of cinnamon twig, and 8 parts by weight of liquorice, clean the above raw materials, and dry them until they are free of moisture;

[0128] The washed raw materials were mixed and then crushed through a 100-mesh sieve to obtain a mixed powder. The mixed powder was mixed with 0.84 parts by weight of the immobilized cellulase obtained in Preparation Example 1, and then soaked in 50% vol liquor (made from 60% vol light-fragrant base liquor and purified water) in an amount 15 times the weight of the mixed powder and the immobilized cellulase for 18 days. After the soaking, the leachate and solid product were collected by filtration and centrifugation. The solid product was recovered to obtain the immobilized cellulase after enzymolysis, which can be recycled 5 to 7 times. The leachate was concentrated to one-third of its original volume by a vacuum rotary evaporator at low temperature to obtain a concentrated solution.

[0129] 8 parts by weight of rock sugar and 2.5 parts by weight of honey are dispersed in 100 parts by weight of purified water, heated to 40°C and stirred for 20 minutes to obtain a sugar solution, the concentrated solution obtained above is mixed with the sugar solution, stirred at 25°C for 2 hours, and then an appropriate amount of 60% light-fragrance base wine and purified water are added to adjust the alcohol content to 35% by volume to obtain a mixed solution;

[0130] The mixed liquid is transferred into a stainless steel container, sealed and placed in a cool, dark place, and aged for 30 days to promote flavor fusion to obtain an aged liquid. The aged liquid is sequentially subjected to coarse filtration with filter cloth, fine filtration with filter paper and terminal fine filtration with a diatomaceous earth filter to remove suspended matter, and then kept warm at 75°C for 30 minutes. After cooling to room temperature, the aged liquid is filled into sterilized glass bottles to obtain the wind-removing and dampness-removing red deer antler health wine.

[0131] Sensory test:

[0132] The smell, taste, color and state of the red deer antler health wines prepared in Examples 1 to 5 and Comparative Examples 1 to 7 of the present invention were tested with reference to the health food standard GB 1670-2014. The test results are shown in Table 1.

[0133] Table 1. Sensory test

[0134] Unpleasant smell Taste Color foreign body Example 1 none excellent excellent none Example 2 none excellent excellent none Example 3 none excellent excellent none Example 4 none excellent excellent none Example 5 none excellent excellent none Comparative Example 1 none good good none Comparative Example 2 none excellent excellent none Comparative Example 3 none good good none Comparative Example 4 none good good none Comparative Example 5 none Poor Poor Small amount Comparative Example 6 none good good none Comparative Example 7 none good good none

[0135] The test results in Table 1 show that the red deer antler health wines prepared in Examples 1 to 5 of the present invention have excellent taste and color, no peculiar smell, and no visible foreign matter, and meet the standards; whereas in Comparative Example 5, only chitosan is added, which results in an excessively high proportion of chitosan in the final liquid, causing chitosan to combine with alkaloids dissolved in the medicinal materials to form precipitation, affecting the taste and color.

[0136] Stability test:

[0137] With reference to the test method in Appendix XIXC of Part II of the Chinese Pharmacopoeia 2010 Edition, the red deer antler health wines prepared in Examples 1 to 5 and Comparative Examples 1 to 8 were subjected to long-term tests in an environment with a temperature of 25±2°C and a relative humidity of 60%±10%. The appearance and color of the red deer antler health wines were observed. The test results are shown in Table 2.

[0138] Table 2. Stability test

[0139]

[0140]

[0141] The test results in Table 2 show that the red deer antler health wines prepared in Examples 1 to 5 of the present invention are still clear and shiny after being stored in an environment with a temperature of 25±2°C and a relative humidity of 60%±10% for 12 months, and there is no precipitation. Only a small amount of precipitation occurs after 24 months, indicating good stability. However, a small amount of precipitation occurs in Comparative Examples 2, 3, and 7 when stored in the same environment for 12 months. In addition, since the chitosan dissolved in the mixed liquid has a positive charge, the charge distribution in the health wine system can be adjusted so that the colloidal particles or molecular surfaces in the system have the same or similar charge, thereby generating electrostatic repulsion and preventing mutual aggregation to produce precipitation. Therefore, in Comparative Examples 1, 4, and 6, a small amount of precipitation is produced after being stored in the same environment for 6 months, indicating reduced stability. However, in Comparative Example 5, the proportion of chitosan in the final liquid is too high, which may cause precipitation to form in the liquid.

[0142] Toxicity testing:

[0143] Kunming mice weighing 18-22 g were randomly divided into 14 groups, each consisting of 10 mice (half male and half female), to form a normal saline group, a group containing the red deer antler health-care wines prepared in Examples 1-5 of the present invention, and a group containing the red deer antler health-care wines prepared in Comparative Examples 1-7 of the present invention. The red deer antler health-care wines prepared in Examples 1-5 of the present invention and Comparative Examples 1-7 of the present invention were diluted with distilled water at a weight ratio of 1:10 to obtain dilutions. Starting from the first day of water immersion feeding, the mice were gavaged once daily with the different dilutions at a dose of 10 mL / kg. The normal saline group was gavaged with an equal volume of normal saline for 30 consecutive days. The mice were weighed every two days, and the weight gain and weight growth rate of the mice were calculated for 30 consecutive days. During the experiment, the mice had free access to food and water. The test results are shown in Table 3.

[0144] Table 3. Effects on mouse body weight

[0145]

[0146] The mice in each group were lively, in good spirits, with smooth fur, and no abnormal reactions were observed. According to the test results in Table 3, compared with the normal saline group, there was no significant difference in the weight gain of the mice in the red deer antler health-care groups prepared in Examples 1 to 5 and the red deer antler health-care wine groups prepared in Comparative Examples 1 to 7, indicating that the red deer antler health-care wine provided by the present invention has no adverse effects on mice.

[0147] Efficacy test:

[0148] Kunming mice weighing 18-22 g were randomly divided into 13 groups according to their body weight, with 10 mice in each group, half male and half female. The mice were fed a normal saline solution group, a group fed the red deer antler health wine of Examples 1-5 of the present invention, and a group fed the red deer antler health wine of Comparative Examples 1-7 of the present invention. The 13 groups of mice were water-soaked for 5 days. Water-soaked feeding refers to feeding mice in a plastic cage filled with water to a depth of 1.5 cm. In this environment, mice that escape water cannot get enough sleep or take a resting position, and are always in a state of restlessness both mentally and physically. It is known that after more than 7 days of water-soaked feeding, individuals begin to die. Mice that have been water-soaked for 5 days can be said to have achieved an animal model of death due to fatigue and overwork. The red deer antler health wines prepared in Examples 1 to 5 of the present invention and Comparative Examples 1 to 7 were diluted with distilled water at a weight ratio of 1:10 to obtain dilutions. Starting from the first day of water immersion feeding, mice were gavaged with different dilutions once a day at a dose of 10 mL / kg. The normal saline group was given an equal volume of normal saline. Various anti-fatigue indices were measured on the sixth day. After five days of water immersion feeding, the mice were made to swim while carrying a load equivalent to 80% of their body weight. The time until the tip of the nose was submerged in water for more than 10 seconds was measured. The swimming time was recorded and used to evaluate their fatigue. The test results are shown in Table 4.

[0149] Table 4. Fatigue test

[0150]

[0151]

[0152] The test results in Table 4 show that, compared with the normal saline group, the average time of the mice swimming to exhaustion in Examples 1 to 5 and Comparative Examples 1 to 7 is greatly improved, indicating that the red deer antler health wine prepared by the present invention can dispel wind and dampness to dredge the meridians, restore the circulation of qi and blood, and thus improve fatigue symptoms; and the average time of Comparative Examples 1 to 7 is reduced compared with Examples 1 to 5, which is due to the low dissolution of the active ingredients of the raw materials during the preparation of the comparative examples; among them, Comparative Example 1 does not add chitosan, Comparative Example 3 directly encapsulates cellulase with chitosan, and Comparative Example 4 only adds cellulase, resulting in a decrease in the activity of cellulase, thereby causing insufficient dissolution of the effective ingredients; Comparative Example 5 only adds chitosan, resulting in an excessively high proportion of chitosan in the final liquid, thereby causing precipitation of the liquid and having a negative impact on the body; and the unbound carboxyl groups in the material of Comparative Example 2 are reduced, resulting in a reduction in the total amount of loaded cellulase; Comparative Example 6 is equivalent to not adding cellulase, and the loss of cellulase activity in Comparative Example 7 will lead to a further reduction in the dissolution of the effective ingredients compared with the other comparative examples, as shown by the results, the time for the mice to swim to exhaustion is further reduced.

[0153] The embodiments described above provide a detailed description of the technical solutions and beneficial effects of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention, and such changes and modifications fall within the scope of the present invention as claimed.

Claims

1. A method for preparing a wind-removing and dampness-removing red deer antler health wine, characterized in that: The preparation method comprises the following steps: Red deer antler, Angelica dahurica, Saposhnikovia divaricata, Notopterygium wilfordii, Morus alba, Eucommia bark, Achyranthes bidentata, Astragalus membranaceus, Mulberry, Cinnamomum cassia twig and Licorice root are sequentially washed, dried, mixed, crushed and sieved to obtain a mixed powder, and the mixed powder and immobilized cellulase are dispersed in 5% to 10% vol liquor and soaked for 4 to 6 hours to obtain an enzymatic hydrolysis system; The enzymatic hydrolysis system is transferred to 50% vol liquor and soaked for 15 to 20 days, and then filtered, centrifuged and concentrated to obtain a concentrate; rock sugar, honey and purified water are mixed to obtain a sugar solution, the concentrate, the sugar solution, 60% vol of a light-fragrant base liquor and purified water are mixed, and the alcohol content is adjusted to 35% vol to obtain a mixed solution; The mixed liquid is sequentially aged, filtered and sterilized to obtain the wind-removing and dampness-removing red deer antler health-care wine.

2. The method for preparing the wind-removing and dampness-removing red deer antler health wine according to claim 1, characterized in that: The preparation method of the immobilized cellulase comprises the following steps: Ferric chloride hexahydrate and terephthalic acid react at 110-130°C for 11-13h to obtain solid A; Solid A, 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, N-hydroxysuccinimide and a carboxylic acid compound are reacted at 28-32° C. for 3-5 hours, and then cellulase is added and the reaction is continued for 4-6 hours to obtain solid B; The solid B and chitosan are reacted at 30-35° C. for 2-3 hours to prepare the immobilized cellulase.

3. The method for preparing the wind-removing and dampness-removing red deer antler health wine according to claim 2, characterized in that: The weight ratio of the ferric chloride hexahydrate to terephthalic acid is 1.3-1.7:0.3-0.

6.

4. The method for preparing the wind-removing and dampness-removing red deer antler health wine according to claim 2, wherein: The carboxylic acid compound includes one of L-aspartic acid, DL-aspartic acid, D-glutamic acid or L-glutamic acid.

5. The method for preparing the wind-removing and dampness-removing red deer antler health wine according to claim 2, characterized in that: The weight ratio of the solid A, 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide, N-hydroxysuccinimide, carboxylic acid compound and cellulase is 0.8-1.2: 0.3-0.5: 0.1-0.3: 0.4-0.6: 0.006-0.

008.

6. The method for preparing the wind-removing and dampness-removing red deer antler health wine according to claim 1, characterized in that: The weight ratio of the elk antler: angelica dahurica: siler fangfeng: angelica dahurica: mistletoe: eucommia bark: achyranthes bidentata: astragalus: mulberry: cassia twig: liquorice is 20-30:15-20:10-15:10-15:15-20:15-20:10-15:20-30:10-15:6-10:6-10.

7. The method for preparing the wind-removing and dampness-removing red deer antler health wine according to claim 1, characterized in that: The weight ratio of the elk antler: angelica dahurica: siler fangfeng: notopterygium wilfordii: mistletoe: eucommia bark: achyranthes bidentata: astragalus: mulberry: cassia twig: liquorice is 25:18:12:12:18:18:12:25:12:8:

8.

8. The method for preparing the wind-removing and dampness-removing red deer antler health wine according to claim 1, characterized in that: The dosage of the immobilized cellulase is 0.1% to 1% of the weight of the mixed powder.

9. The method for preparing the wind-removing and dampness-removing red deer antler health wine according to claim 1, characterized in that: The weight ratio of the rock sugar, honey and purified water is 7-9:2-3:

10.

10. A health-care wine for removing wind and dampness from red deer antler, characterized in that: The wine is prepared by the method for preparing the wind-removing and dampness-removing red deer antler health-care wine according to any one of claims 1 to 9.

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