Traditional Chinese medicine beer formula

Abstract

The invention provides a traditional Chinese medicine beer formula, and belongs to the technical field of traditional Chinese medicine brewing, the traditional Chinese medicine beer formula comprises a traditional Chinese medicine composition and a beer base stock, the traditional Chinese medicine composition comprises the following raw materials: poria cocos, scutellaria baicalensis, honey-fried licorice root, pinellia ternate, elecampane, fried rhizoma atractylodis, pericarpium citri reticulatae, radix bupleuri, rhizoma zingiberis, codonopsis pilosula, fried rhizoma atractylodis macrocephalae, rhizoma curculiginis, cinnamon, fructus rosae laevigatae, fructus lycii powder, fried eucommia ulmoides, semen cuscutae, achyranthes bidentata, radix rehmanniae preparata and vinegar-processed fructus psoraleae; the beer base material comprises the following raw materials: barley malt powder, humulus lupulus, yeast and water. Through scientific compatibility of raw materials, the traditional Chinese medicine beer has life cultivation, health preservation and flavor, 20 traditional Chinese medicinal materials such as poria cocos and scutellaria baicalensis are selected in the formula, poria cocos clears damp and excretes dampness, scutellaria baicalensis clears heat and dries dampness, cinnamon warmly tonifies kidney yang, the multiple medicinal materials are compatible with one another, and through modern scientific matching, the prepared traditional Chinese medicine beer has the flavor of traditional beer and the life cultivation and health preservation effects of traditional Chinese medicines; each 100mL of the beverage is rich in various functional components such as total flavonoids, total saponins and polysaccharides, and can meet the requirements of consumers on healthy beverages.

Description

Technical Field

[0001] The present invention relates to the technical field of traditional Chinese medicine pharmacy, in particular to a traditional Chinese medicine beer formula. Background Art

[0002] Beer is a popular alcoholic beverage in the world, and consumers' demands for it have become increasingly diversified in recent years. Although traditional beer has a refreshing taste, its functions are relatively simple, and it is difficult to meet the higher demands of modern consumers for health and wellness while pursuing flavor. At the same time, Chinese medicine culture has a long history, and many Chinese medicinal materials have been proven to have significant health benefits. If Chinese medicinal materials are combined with beer, new beverages with both beer flavor and Chinese medicinal health functions can be developed. At present, although there are some functional beer products on the market, most of them have the problem of arbitrary addition of Chinese medicinal ingredients and lack of scientific proof of formula, resulting in insignificant health effects; in the production process, there is a lack of scientific and standardized methods for raw material processing, process parameter control, etc., making it difficult to ensure the stability and consistency of product quality. In addition, some products have difficulty balancing the taste of Chinese medicine and the taste of beer in terms of taste and flavor, affecting consumers' drinking experience; the present invention aims to overcome these defects in the Chinese medicinal beer formula. Summary of the Invention

[0003] In view of this, the embodiments of the present invention hope to provide a Chinese medicine beer formula to solve or alleviate the technical problems existing in the prior art and at least provide a beneficial option.

[0004] The object of the present invention can be achieved through the following technical measures: a Chinese medicine beer formula comprises a Chinese medicine composition and a beer base, wherein the raw materials of the Chinese medicine composition include: Poria cocos, Scutellaria baicalensis, roasted Licorice root, Pinellia ternata, Costus root, stir-fried Atractylodes lancea, dried tangerine peel, Bupleurum chinense, dried ginger, Codonopsis pilosula, stir-fried Atractylodes macrocephala, Curculigo orchioides, cinnamon bark, Rosaceae laevigatae, wolfberry, stir-fried Eucommia ulmoides, Cuscuta chinensis, Achyranthes bidentatae, Rehmannia glutinosa, and vinegar-cooked Psoralea corylifolia; and the raw materials of the beer base include: barley malt, hops, yeast, and water.

[0005] As a further preferred embodiment of the present technical solution, the weight portions of the raw materials of the Chinese medicine composition are: 10-13 parts of Poria cocos, 7-10 parts of Scutellaria baicalensis, 5-8 parts of roasted Licorice root, 6-8 parts of Pinellia ternata, 5-7 parts of Costus root, 9-12 parts of stir-fried Atractylodes lancea, 7-9 parts of dried tangerine peel, 6-8 parts of Bupleurum chinense, 5-7 parts of dried ginger, 10-14 parts of Codonopsis pilosula, 10-13 parts of stir-fried Atractylodes macrocephala, 7-10 parts of Curculigo orchioides, 5-7 parts of cinnamon bark, 9-12 parts of Rosa laevigata, 11-15 parts of Lycium barbarum, 10-13 parts of stir-fried Eucommia ulmoides, 10-13 parts of Cuscuta australis, 9-12 parts of Achyranthes bidentata, 11-14 parts of Rehmannia glutinosa, and 10-13 parts of vinegar Psoralea corylifolia. The weight portions of the raw materials of the beer base are: 60-120 parts of barley malt, 2-7 parts of hops, 0.8-3 parts of yeast, and 250-600 parts of water.

[0006] As a further preferred embodiment of the present invention, the preparation method thereof comprises the following steps:

[0007] S1. Weigh Poria cocos, Scutellaria baicalensis, roasted licorice, Pinellia ternata, costus root, stir-fried Atractylodes lancea, dried tangerine peel, Bupleurum chinense, dried ginger, Codonopsis pilosula, stir-fried Atractylodes macrocephala, Curculigo orchioides, cinnamon bark, Rosa laevigata fruit, wolfberry, stir-fried Eucommia ulmoides, Cuscuta chinensis, Achyranthes bidentata, Rehmannia glutinosa, and vinegar-cured Psoralea corylifolia according to the above weight parts, remove impurities and non-medicinal parts to ensure the purity of the medicinal materials, and lay the foundation for the subsequent extraction of active ingredients.

[0008] S2. The dried herbs were crushed into coarse powder to obtain a particle size of 30-80 mesh Chinese medicine powder to increase the contact area between the herbs and the solvent;

[0009] S3. The barley malt was crushed and mixed with water in a ratio of 1:4-1:6, and the saccharification reaction was carried out at 50-70 ° C for 40-90 minutes until the iodine test of the saccharification solution was negative to obtain malt saccharification solution;

[0010] S4. The crude Chinese medicine powder obtained in step S2 is added to the malt saccharification solution obtained in step S3, stirred and extracted at 65-85 ° C for 30-60 minutes, and then filtered to obtain a mixture of Chinese medicine malt;

[0011] S5. The Chinese medicine malt mixture obtained in step S4 is heated to boiling, hops are added, and the mixture is boiled for 20-40 minutes, followed by cooling to 25-35°C to obtain a mixed fermentation broth;

[0012] S6. The yeast was added to the mixed fermentation broth obtained in step S5 and fermented at 18-28°C for 7-14 days. After the fermentation, solid-liquid separation was performed to obtain a fermentation supernatant;

[0013] S7. The fermentation liquid obtained in step S5 is subjected to post-ripening treatment, and then filtered, sterilized, and bottled to obtain Chinese medicine beer.

[0014] As a further preferred embodiment of the present technical solution: in step S4, ultrasonic-assisted extraction technology is used to extract the crude powder of traditional Chinese medicine, the ultrasonic frequency is 25-45kHz, the ultrasonic power is 150-400W, and the extraction time is 20-45 minutes. The cavitation effect of the ultrasonic wave further improves the extraction rate of the effective ingredients of the medicinal materials.

[0015] As a further preferred embodiment of the present invention: in step S6, the yeast is top fermentation yeast or bottom fermentation yeast, and the yeast inoculation amount is 1-3×10 6 CFU / mL fermentation broth.

[0016] As a further preferred embodiment of the present technical solution: in step S7, an automated filling production line is used to fill the Chinese medicine beer liquid into pre-cleaned, sterilized and dried glass bottles or ceramic bottles, and the filling volume is strictly controlled to ensure that the net content complies with the provisions of the "Measures for the Supervision and Management of Measurement of Quantitatively Packaged Goods".

[0017] As a further preferred embodiment of the present technical solution: the Chinese medicine beer prepared by the formula contains the following effective ingredients per 100 mL: total flavonoids 5-20 mg, total saponins 3-15 mg, and polysaccharides 8-30 mg.

[0018] As a further preferred embodiment of the present technical solution: the alcohol content of the Chinese medicine beer prepared by the formula is 2-6% vol, and the original wort concentration is 8-14°P.

[0019] The embodiment of the present invention adopts the above technical solution, which has the following advantages:

[0020] 1. The present invention combines health care and flavor through scientific combination of raw materials. The formula carefully selects 20 Chinese medicinal materials such as Poria cocos and Scutellaria baicalensis. Poria cocos is diuretic and dampness-removing, Scutellaria baicalensis is heat-clearing and dampness-drying, and cinnamon is warming and nourishing kidney yang. Multiple medicinal materials are mutually compatible and proportioned through modern science. The prepared Chinese medicine beer has both the flavor of traditional beer and the health care effects of Chinese medicine. Every 100 mL is rich in total flavonoids, total saponins, polysaccharides and other functional ingredients, which can meet consumers' demand for healthy drinks.

[0021] 2. Advanced preparation technology improves the extraction rate of effective ingredients: The preparation process adopts crushing to increase the contact area between medicinal materials and solvents, combined with ultrasound-assisted extraction technology. Under specific ultrasonic frequency, power and time conditions, the cavitation effect of ultrasound is used to significantly improve the extraction rate of effective ingredients in traditional Chinese medicines, ensure the content of effective ingredients in traditional Chinese medicine beer, and improve product quality.

[0022] 3. Fermentation and post-processing standards ensure stable quality: In the fermentation process, suitable top-fermentation yeast or bottom-fermentation yeast is selected, and the inoculation amount and fermentation conditions are strictly controlled to ensure sufficient and stable fermentation; post-ripening treatment, filtration, sterilization and standardized automated filling processes not only ensure the flavor and quality of Chinese medicine beer, but also ensure that the net content complies with relevant regulations, thereby improving product safety and market competitiveness.

[0023] 4. The alcohol content and wort concentration are reasonable, adapting to various consumption scenarios: the alcohol content of Chinese medicine beer is controlled at 2-6% vol, and the original wort concentration is 8-14°P. The alcohol content is moderate and the taste is mellow. It is suitable for daily leisure drinking and can also meet the needs of consumers in social gatherings and other scenarios, broadening the consumer group and application scenarios of the product.

[0024] The above summary is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features of the present invention will be readily apparent by reference to the following detailed description. DETAILED DESCRIPTION

[0025] Hereinafter, only certain exemplary embodiments are briefly described. As will be appreciated by those skilled in the art, the described embodiments may be modified in various ways without departing from the spirit or scope of the present invention. Therefore, the description is considered to be illustrative and non-restrictive in nature.

[0026] It should be noted that the terms "first," "second," "symmetrical," "array," etc. are used only to distinguish descriptions from positional descriptions and should not be understood as indicating or implying relative importance or implicitly indicating the number of the technical features indicated. Therefore, limitations on features such as "first" and "symmetrical" may explicitly or implicitly include one or more of these features; similarly, when the number of certain features is not limited in the form of words such as "two" or "three," it should be noted that these features also explicitly or implicitly include one or more of the number of features.

[0027] In the present invention, unless otherwise expressly specified or limited, terms such as "installation," "connection," and "fixation" should be understood broadly; for example, they may refer to fixed connection, detachable connection, or integral molding; they may refer to mechanical connection, direct connection, welding, or indirect connection via an intermediate medium; they may refer to internal communication between two components or interaction between two components. Those skilled in the art will understand the specific meanings of these terms in the present invention based on specific circumstances.

[0028] The embodiments of the present invention are described in detail below.

[0029] The Chinese medicine beer formula includes a Chinese medicine composition and a beer base. The raw materials of the Chinese medicine composition include: Poria cocos, Scutellaria baicalensis, roasted licorice, Pinellia ternata, costus root, stir-fried Atractylodes lancea, tangerine peel, Bupleurum chinense, dried ginger, Codonopsis pilosula, stir-fried Atractylodes macrocephala, Curculigo orchioides, cinnamon bark, Rosa laevigata fruit, wolfberry part, stir-fried Eucommia ulmoides, Cuscuta chinensis, Achyranthes bidentata, Rehmannia glutinosa, and vinegar-boiled Psoralea corylifolia. The raw materials of the beer base include: barley malt part, hops, yeast, and water.

[0030] Specifically, the weight parts of each raw material of the traditional Chinese medicine composition are: 10-13 parts of Poria cocos, 7-10 parts of Scutellaria baicalensis, 5-8 parts of roasted Licorice root, 6-8 parts of Pinellia ternata, 5-7 parts of Costus root, 9-12 parts of stir-fried Atractylodes lancea, 7-9 parts of dried tangerine peel, 6-8 parts of Bupleurum chinense, 5-7 parts of dried ginger, 10-14 parts of Codonopsis pilosula, 10-13 parts of stir-fried Atractylodes macrocephala, 7-10 parts of Curculigo orchioides, 5-7 parts of cinnamon bark, 9-12 parts of Rosa laevigata, 11-15 parts of Lycium barbarum, 10-13 parts of stir-fried Eucommia ulmoides, 10-13 parts of Cuscuta australis, 9-12 parts of Achyranthes bidentata, 11-14 parts of Rehmannia glutinosa, and 10-13 parts of vinegar Psoralea corylifolia. The weight parts of each raw material of the beer base are: 60-120 parts of barley malt, 2-7 parts of hops, 0.8-3 parts of yeast, and 250-600 parts of water.

[0031] Specifically, the preparation method thereof comprises the following steps: The preparation method of the formula comprises the following steps:

[0032] S1. Weigh Poria cocos, Scutellaria baicalensis, roasted licorice, Pinellia ternata, costus root, stir-fried Atractylodes lancea, dried tangerine peel, Bupleurum chinense, dried ginger, Codonopsis pilosula, stir-fried Atractylodes macrocephala, Curculigo orchioides, cinnamon bark, Rosa laevigata fruit, wolfberry, stir-fried Eucommia ulmoides, Cuscuta chinensis, Achyranthes bidentata, Rehmannia glutinosa, and vinegar-cured Psoralea corylifolia according to the above weight parts, remove impurities and non-medicinal parts to ensure the purity of the medicinal materials, and lay the foundation for the subsequent extraction of active ingredients.

[0033] S2. The dried herbs were crushed into coarse powder to obtain a particle size of 30-80 mesh Chinese medicine powder to increase the contact area between the herbs and the solvent;

[0034] S3. The barley malt was crushed and mixed with water in a ratio of 1:4-1:6, and the saccharification reaction was carried out at 50-70 ° C for 40-90 minutes until the iodine test of the saccharification solution was negative to obtain malt saccharification solution;

[0035] S4. The crude Chinese medicine powder obtained in step S2 is added to the malt saccharification solution obtained in step S3, stirred and extracted at 65-85 ° C for 30-60 minutes, and then filtered to obtain a mixture of Chinese medicine malt;

[0036] S5. The Chinese medicine malt mixture obtained in step S4 is heated to boiling, hops are added, and the mixture is boiled for 20-40 minutes, followed by cooling to 25-35°C to obtain a mixed fermentation broth;

[0037] S6. The yeast was added to the mixed fermentation broth obtained in step S5 and fermented at 18-28°C for 7-14 days. After the fermentation, solid-liquid separation was performed to obtain a fermentation supernatant;

[0038] S7. The fermentation liquid obtained in step S5 is subjected to post-ripening treatment, and then filtered, sterilized, and bottled to obtain Chinese medicine beer.

[0039] Specifically, in step S4, ultrasonic-assisted extraction technology is used to extract the crude powder of traditional Chinese medicine. The ultrasonic frequency is 25-45kHz, the ultrasonic power is 150-400W, and the extraction time is 20-45 minutes. The cavitation effect of the ultrasonic wave further improves the extraction rate of the effective ingredients of the medicinal materials.

[0040] Specifically, in step S6, the yeast is top fermentation yeast or bottom fermentation yeast, and the yeast inoculation amount is 1-3×10 6 CFU / mL fermentation broth.

[0041] Specifically, in step S7, an automated filling production line is used to fill the Chinese medicine beer liquid into pre-cleaned, sterilized and dried glass bottles or ceramic bottles, and the filling volume is strictly controlled to ensure that the net content complies with the provisions of the "Measures for the Supervision and Management of Quantitative Packaged Goods".

[0042] Specifically, every 100 mL of the traditional Chinese medicine beer prepared by the formula contains the following effective ingredients: 5-20 mg of total flavonoids, 3-15 mg of total saponins, and 8-30 mg of polysaccharides.

[0043] Specifically, the alcohol content of the traditional Chinese medicine beer prepared by the formula is 2-6% vol, and the original wort concentration is 8-14°P.

[0044] Specifically, the capsule shell of the Chinese medicine beer formula is an enteric-coated capsule shell, which can release the drug in the intestine, reduce irritation to the stomach, and improve the efficacy of the drug.

[0045] The following are several specific embodiments of the present invention:

[0046] Example 1

[0047] The following medicinal materials were weighed by weight: 12 parts of Chinese Angelica sinensis, 9 parts of white peony root, 15 parts of Astragalus membranaceus, 5 parts of antler glue, 9 parts of wolfberry, 12 parts of Dipsacus asper, 6 parts of cinnamon twig, 8 parts of peach kernel, 5 parts of centipede, 7 parts of Sanguisorba officinalis, 5 parts of Eupolyphaga sinensis, 7 parts of natural copper (calcined), 3 parts of mustard seed, and 12 parts of Achyranthes bidentata. The natural copper was treated using a traditional artificial vinegar quenching method, and the antler glue was melted in boiling water at 100°C. The medicinal materials except the antler glue were pulverized, and then 8 times the total weight of the medicinal materials was added with water. The extraction was performed twice at 80°C, each extraction time lasting 2 hours, without ultrasonic-assisted extraction. The extract was filtered, concentrated under reduced pressure, and then mixed with the melted antler glue. Subsequently, 20% of the total weight of the granules of starch was added for granulation. The wet granules were dried under hot air at 80°C until the moisture content dropped to 8%. Finally, the granules were granulated and filled into ordinary capsule shells.

[0048] Example 1

[0049] S1. Raw material ratio:

[0050] Chinese medicine composition: 10 parts of Poria cocos, 7 parts of Scutellaria baicalensis, 5 parts of roasted Licorice root, 6 parts of Pinellia ternata, 5 parts of Costus root, 9 parts of stir-fried Atractylodes lancea, 7 parts of Tangerine peel, 6 parts of Bupleurum chinense, 5 parts of dried ginger, 10 parts of Codonopsis pilosula, 10 parts of stir-fried Atractylodes macrocephala, 7 parts of Curculigo orchioides, 5 parts of cinnamon bark, 9 parts of Rosa laevigata fruit, 11 parts of Lycium barbarum, 10 parts of stir-fried Eucommia ulmoides, 10 parts of Cuscuta australis, 9 parts of Achyranthes bidentata, 11 parts of Rehmannia glutinosa, and 10 parts of vinegar-soaked Psoralea corylifolia.

[0051] Beer base: 60 parts of barley malt, 2 parts of hops, 0.8 parts of yeast, and 250 parts of water.

[0052] S2. Preparation process: The conventional steps were followed. Step S4 did not use ultrasound-assisted extraction technology. Step S6 used the above fermentation yeast with an inoculum size of 1×10 6 CFU / mL fermentation broth.

[0053] S3. Finished product indicators: Each 100mL contains 5mg of total flavonoids, 3mg of total saponins, 8mg of polysaccharides, 2% vol of alcohol, and 8°P of original wort concentration.

[0054] Example 2

[0055] S1. Raw material ratio:

[0056] Chinese medicine composition: 13 parts of Poria cocos, 10 parts of Scutellaria baicalensis, 8 parts of roasted Licorice root, 8 parts of Pinellia ternata, 7 parts of Costus root, 12 parts of stir-fried Atractylodes lancea, 9 parts of dried tangerine peel, 8 parts of Bupleurum chinense, 7 parts of dried ginger, 14 parts of Codonopsis pilosula, 13 parts of stir-fried Atractylodes macrocephala, 10 parts of Curculigo orchioides, 7 parts of cinnamon bark, 12 parts of Rosa laevigata fruit, 15 parts of Lycium barbarum, 13 parts of stir-fried Eucommia ulmoides, 13 parts of Cuscuta australis, 12 parts of Achyranthes bidentata, 14 parts of Rehmannia glutinosa, and 13 parts of vinegar-soaked Psoralea corylifolia.

[0057] Beer base: 120 parts of barley malt, 7 parts of hops, 3 parts of yeast, and 600 parts of water.

[0058] S2 Preparation process: Step S4 uses ultrasound-assisted extraction, ultrasonic frequency 25kHz, ultrasonic power 150W, extraction time 20 minutes; Step S6 uses the following fermentation yeast, inoculation size 3 × 10 6 CFU / mL fermentation broth.

[0059] S3. Finished product indicators: Each 100mL contains 20mg of total flavonoids, 15mg of total saponins, 30mg of polysaccharides, 6% vol of alcohol, and 14°P of original wort concentration.

[0060] Example 3

[0061] S1. Raw material ratio:

[0062] Chinese medicine composition: 11 parts of Poria cocos, 8 parts of Scutellaria baicalensis, 6 parts of roasted Licorice root, 7 parts of Pinellia ternata, 6 parts of Costus root, 10 parts of stir-fried Atractylodes lancea, 8 parts of dried tangerine peel, 7 parts of Bupleurum chinense, 6 parts of dried ginger, 12 parts of Codonopsis pilosula, 11 parts of stir-fried Atractylodes macrocephala, 8 parts of Curculigo orchioides, 6 parts of cinnamon bark, 10 parts of Rosa laevigata fruit, 12 parts of Lycium barbarum, 11 parts of stir-fried Eucommia ulmoides, 11 parts of Cuscuta australis, 10 parts of Achyranthes bidentata, 12 parts of Rehmannia glutinosa, and 11 parts of vinegar-soaked Psoralea corylifolia.

[0063] Beer base: 90 parts of barley malt, 4 parts of hops, 1.5 parts of yeast, and 400 parts of water.

[0064] S2 Preparation process: Step S4 uses ultrasound-assisted extraction, ultrasonic frequency 35kHz, ultrasonic power 250W, extraction time 30 minutes; Step S6 uses the above fermentation yeast, inoculation size is 2 × 10 6 CFU / mL fermentation broth.

[0065] S3. Finished product indicators: Each 100mL contains 12mg of total flavonoids, 8mg of total saponins, 18mg of polysaccharides, 4% vol of alcohol, and 11°P of original wort concentration.

[0066] After testing and comparative analysis

[0067] (1) Comparison of effective ingredients: Example 2 has the highest content of total flavonoids, total saponins, and polysaccharides due to sufficient raw material ratio and the use of ultrasonic-assisted extraction technology; Example 1 uses the least amount of raw materials and does not use ultrasonic extraction, and has the lowest effective ingredient content; Example 3 is in the middle, indicating that the raw material ratio and ultrasonic extraction have a significant impact on the effective ingredients.

[0068] (2) Comparison of alcohol content and original wort concentration: Example 2 has the highest alcohol content and original wort concentration, Example 1 has the lowest, and Example 3 is moderate, indicating that the amount of beer base raw materials and fermentation conditions have a direct impact on the alcohol content and original wort concentration.

[0069] (III) Comparison of process effects: Examples 2 and 3 used ultrasound-assisted extraction, and the extraction rate of effective ingredients was higher than that of Example 1. Different yeast types and inoculation amounts also had certain differences in the fermentation effect and finished product flavor.

[0070] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various modifications and substitutions within the technical scope disclosed in the present invention, and such modifications and substitutions are intended to be within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be subject to the scope of protection of the claims.

Claims

1. A Chinese medicine beer formula, comprising a Chinese medicine composition and a beer base, characterized in that: The raw materials of the Chinese medicine composition are: Poria cocos, Scutellaria baicalensis, roasted licorice, Pinellia ternata, costus root, stir-fried Atractylodes lancea, tangerine peel, bupleurum, dried ginger, Codonopsis pilosula, stir-fried Atractylodes macrocephala, Curculigo orchioides, cinnamon bark, Rosa laevigata fruit, wolfberry, stir-fried Eucommia ulmoides, Cuscuta chinensis, Achyranthes bidentata, Rehmannia glutinosa, and vinegar-soaked Psoralea corylifolia. The raw materials of the beer base are: barley malt, hops, yeast, and water.

2. The Chinese medicine beer formula according to claim 1, wherein The weight parts of the raw materials of the traditional Chinese medicine composition are as follows: 10-13 parts of Poria cocos, 7-10 parts of Scutellaria baicalensis, 5-8 parts of roasted Licorice root, 6-8 parts of Pinellia ternata, 5-7 parts of Aucklandia lappa, 9-12 parts of stir-fried Atractylodes lancea, 7-9 parts of dried tangerine peel, 6-8 parts of Bupleurum chinense, 5-7 parts of dried ginger, 10-14 parts of Codonopsis pilosula, 10-13 parts of stir-fried Atractylodes macrocephala, 7-10 parts of Curculigo orchioides, 5-7 parts of cinnamon bark, 9-12 parts of Rosa laevigata fruit, 11-15 parts of Lycium barbarum, 10-13 parts of stir-fried Eucommia ulmoides, 10-13 parts of Cuscuta chinensis, 9-12 parts of Achyranthes bidentata, 11-14 parts of Rehmannia glutinosa, and 10-13 parts of vinegar Psoralea corylifolia. The weight parts of the raw materials of the beer base are as follows: 60-120 parts of barley malt, 2-7 parts of hops, 0.8-3 parts of yeast, and 250-600 parts of water.

3. The Chinese medicine beer formula according to claim 1, wherein The preparation method of the formula comprises the following steps: S1. Weigh Poria cocos, Scutellaria baicalensis, roasted licorice, Pinellia ternata, costus root, stir-fried Atractylodes lancea, dried tangerine peel, Bupleurum chinense, dried ginger, Codonopsis pilosula, stir-fried Atractylodes macrocephala, Curculigo orchioides, cinnamon bark, Rosa laevigata fruit, wolfberry, stir-fried Eucommia ulmoides, Cuscuta chinensis, Achyranthes bidentata, Rehmannia glutinosa, and vinegar-cured Psoralea corylifolia according to the above weight parts, remove impurities and non-medicinal parts to ensure the purity of the medicinal materials, and lay the foundation for the subsequent extraction of active ingredients. S2. The dried herbs were crushed into coarse powder to obtain a particle size of 30-80 mesh Chinese medicine powder to increase the contact area between the herbs and the solvent; S3. The barley malt was crushed and mixed with water in a ratio of 1:4-1:6, and the saccharification reaction was carried out at 50-70 ° C for 40-90 minutes until the iodine test of the saccharification solution was negative to obtain malt saccharification solution; S4. The crude Chinese medicine powder obtained in step S2 is added to the malt saccharification solution obtained in step S3, stirred and extracted at 65-85 ° C for 30-60 minutes, and then filtered to obtain a mixture of Chinese medicine malt; S5. The Chinese medicine malt mixture obtained in step S4 is heated to boiling, hops are added, and the mixture is boiled for 20-40 minutes, followed by cooling to 25-35°C to obtain a mixed fermentation broth; S6. The yeast was added to the mixed fermentation broth obtained in step S5 and fermented at 18-28°C for 7-14 days. After the fermentation, solid-liquid separation was performed to obtain a fermentation supernatant; S7. The fermentation liquid obtained in step S5 is subjected to post-ripening treatment, and then filtered, sterilized, and bottled to obtain Chinese medicine beer.

4. The Chinese medicine beer formula according to claim 3, wherein In step S4, ultrasonic-assisted extraction technology is used to extract the crude powder of traditional Chinese medicine. The ultrasonic frequency is 25-45kHz, the ultrasonic power is 150-400W, and the extraction time is 20-45 minutes. The cavitation effect of the ultrasonic wave further improves the extraction rate of the effective ingredients of the medicinal materials.

5. The Chinese medicine beer formula according to claim 3, characterized in that, In step S6, the yeast is top fermentation yeast or bottom fermentation yeast, and the yeast inoculation amount is 1-3×10 6 CFU / mL fermentation broth.

6. The Chinese medicine beer formula according to claim 1, characterized in that, In step S7, an automated filling production line is used to fill the Chinese medicine beer liquid into pre-cleaned, sterilized and dried glass bottles or ceramic bottles, and the filling volume is strictly controlled to ensure that the net content complies with the provisions of the "Measures for the Supervision and Management of Quantitative Packaged Goods".

7. The Chinese medicine beer formula according to claim 1, characterized in that, Every 100 mL of the traditional Chinese medicine beer prepared by the formula contains the following effective ingredients: 5-20 mg of total flavonoids, 3-15 mg of total saponins, and 8-30 mg of polysaccharides.

8. The Chinese medicine beer formula according to claim 1, characterized in that, The traditional Chinese medicine beer prepared by the formula has an alcohol content of 2-6% vol and an original wort concentration of 8-14°P.