Traditional Chinese medicine conditioning wine beverage and preparation method thereof

Abstract

The invention discloses a traditional Chinese medicine conditioning wine beverage and a preparation method thereof. The traditional Chinese medicine composition is prepared from 8-12 parts of rhizoma curculiginis, 8-12 parts of herba epimedii, 15-25 parts of codonopsis pilosula, 8-12 parts of eucommia ulmoides, 15-25 parts of semen ziziphi spinosae, 15-25 parts of American ginseng, 8-12 parts of angelica sinensis, 8-12 parts of fructus psoraleae, 8-12 parts of deer-horn glue, 8-12 parts of cistanche, 15-25 parts of astragalus membranaceus, 30-50 parts of lycium ruthenicum, 3-7 parts of liquorice, 15-25 parts of salvia miltiorrhiza, 3-7 parts of safflower carthamus, 8-12 parts of cynomorium songaricum, 8-12 parts of dogwood, 8-12 parts of semen cuscutae, 15-25 parts of pseudo-ginseng, 20-40 parts of wild gastrodia elata, 15 The traditional Chinese medicine composition has the functions of dredging meridians and collaterals, tonifying kidney and qi, replenishing blood and conditioning, relieving back pain and lassitude, and regulating frequent urination, uric acid, tinnitus, cold feet and the like, and has the functions of tonifying kidney and qi, replenishing blood and conditioning. And the comprehensive traditional Chinese medicine conditioning wine is safe to take for a long time, clear in color, good in taste and stable in medicine effect.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine wine technology, specifically to a traditional Chinese medicine conditioning wine beverage and its preparation method. Background Technology

[0002] In recent years, with the accelerated pace of life and increased social pressure, people, especially the middle-aged and elderly, often experience various sub-health symptoms such as kidney deficiency, blood and qi deficiency, and weakened immunity. These symptoms manifest as lower back pain, general weakness, limb weakness, lethargy, tinnitus, frequent urination, cold feet, and high uric acid levels. These symptoms seriously affect quality of life and urgently require a safe, effective, and long-term treatment plan.

[0003] While some traditional Chinese medicine decoctions, Western medicines, or single-ingredient medicinal wines exist on the market to alleviate the aforementioned symptoms, most suffer from limited efficacy, significant side effects, and limited target specificity. For example, traditional medicinal wines marketed for "treating kidney deficiency and lower back pain," although formulated with ingredients such as Eucommia ulmoides, Epimedium, and Schisandra chinensis and soaked in glutinous rice wine for 2-7 days to achieve some relief, have a weak effect and lack the function of regulating uric acid.

[0004] Another report shows that existing health-preserving wines that tonify the kidneys and enhance virility, such as those made with deer antler, ginseng, morinda root, cynomorium, eucommia bark, and curculigo, are effective in boosting immunity and tonifying the kidneys and enhancing virility. However, they generally have shortcomings in terms of taste, color, sedimentation, and stability, making them unsuitable as long-term daily conditioning drinks.

[0005] In addition, some patents disclose medicinal wine compositions that focus on tonifying the kidneys and strengthening yang or regulating kidney yin deficiency. For example, formulas with Cuscuta chinensis, Rehmannia glutinosa, Angelica sinensis, Dendrobium nobile, Epimedium brevicornu, and Lycium barbarum as the main medicinal materials can invigorate qi and tonify the kidneys and enhance immunity, but they fail to simultaneously achieve multiple effects such as clearing the meridians and regulating uric acid.

[0006] In view of this, the present invention proposes a traditional Chinese medicine conditioning wine beverage and its preparation method. Summary of the Invention

[0007] The purpose of this invention is to provide a traditional Chinese medicine conditioning wine and its preparation method, which has the functions of clearing the meridians, tonifying the kidneys and replenishing qi, nourishing blood and regulating the body, relieving back pain and lethargy, and regulating problems such as frequent urination, uric acid, tinnitus and cold feet. It is a comprehensive traditional Chinese medicine conditioning wine that is safe for long-term use, has a clear color, good taste and stable efficacy.

[0008] In a first aspect, the present invention provides a traditional Chinese medicine conditioning wine beverage, which is made from the following raw materials in parts by weight: 8-12 parts Curculigo orchioides, 8-12 parts Epimedium, 15-25 parts Codonopsis pilosula, 8-12 parts Eucommia ulmoides, 15-25 parts Ziziphus jujuba var. spinosa, 15-25 parts Panax quinquefolius, 8-12 parts Angelica sinensis, 8-12 parts Psoralea corylifolia, 8-12 parts Cervi cornu colla, 8-12 parts Cistanche deserticola, 15-25 parts Astragalus membranaceus, 30-50 parts Lycium barbarum, 3-7 parts Glycyrrhiza uralensis, 15-25 parts Salvia miltiorrhiza, 3-7 parts Carthamus tinctorius, 8-12 One part Cynomorium songaricum, 8-12 parts Cornus officinalis, 8-12 parts Cuscuta chinensis, 15-25 parts Panax notoginseng, 20-40 parts Gastrodia elata, 15-25 parts tortoise shell glue, 10-14 parts red ginseng, 8-12 parts Amomum villosum, 8-12 parts deer antler powder, 8-12 parts Morinda officinalis, 10-14 parts ginseng, 8-12 parts Rehmannia glutinosa, 8-12 parts Polygonum multiflorum, 8-12 parts Paeonia lactiflora, 8-12 parts deer antler slices, and 8-12 parts Ampelopsis japonica.

[0009] The functions of the aforementioned traditional Chinese medicines and their positive effects on this invention are as follows: Xianmao, Yinyanghuo, Duzhong, Roucongrong, Buguzhi, Bajitian, Suoyang, Lujiaojiao, Lurongpian, and Lujiaoshuang: These herbs warm and tonify kidney yang, strengthen the waist and knees, and fortify muscles and bones. They significantly improve symptoms such as lower back pain, weakness in the limbs, frequent urination, and lethargy, and enhance the body's resistance.

[0010] Codonopsis pilosula, American ginseng, ginseng, red ginseng, and astragalus: They invigorate qi and nourish blood, enhance immune function, improve general weakness, pale complexion, and fatigue caused by qi deficiency, and boost overall vitality.

[0011] Sour jujube seed, black goji berry, prepared rehmannia root, he shou wu, white peony root, dodder seed, and tortoise shell glue: nourish yin and blood, calm the mind and soothe the nerves, improve sleep, tinnitus and cold feet, and have significant effects in regulating endocrine and anti-aging.

[0012] Angelica sinensis, Salvia miltiorrhiza, Carthamus tinctorius, and Panax notoginseng: promote blood circulation, remove blood stasis, clear the meridians, and effectively relieve pain and joint discomfort, and prevent joint symptoms caused by abnormal uric acid metabolism.

[0013] Cornus officinalis, Amomum villosum, Glycyrrhiza uralensis, Ampelopsis japonica, and Gastrodia elata: These herbs strengthen the kidneys and astringe essence, invigorate the spleen and stomach, dispel wind and relieve pain, regulate qi and harmonize the middle jiao, improve the taste of medicinal wine, and synergistically enhance the absorption and utilization rate of other medicinal materials.

[0014] The synergistic effect of the above-mentioned medicinal materials enables the present invention to achieve a comprehensive positive effect that is significantly better than traditional single-herb or single-function medicinal wines in terms of tonifying kidney deficiency, replenishing qi and blood, clearing meridians, lowering uric acid, enhancing immune function, improving sleep, and relieving various sub-health symptoms.

[0015] As a preferred embodiment of the first aspect of the present invention, the active pharmaceutical ingredient is prepared in the following parts by weight: 10 parts Curculigo orchioides, 10 parts Epimedium, 20 parts Codonopsis pilosula, 10 parts Eucommia ulmoides, 20 parts Ziziphus jujuba var. spinosa, 20 parts Panax quinquefolius, 10 parts Angelica sinensis, 10 parts Psoralea corylifolia, 10 parts deer antler glue, 10 parts Cistanche deserticola, 20 parts Astragalus membranaceus, 40 parts black wolfberry, 5 parts Glycyrrhiza uralensis, 20 parts Salvia miltiorrhiza, 5 parts Carthamus tinctorius, 10 parts Cynomorium songaricum, 10 parts Cornus officinalis, 10 parts Cuscuta chinensis, 20 parts Panax notoginseng, 30 parts Gastrodia elata, 20 parts tortoise shell glue, 12 parts red ginseng, 10 parts Amomum villosum, 10 parts deer antler powder, 10 parts Morinda officinalis, 12 parts ginseng, 10 parts Rehmannia glutinosa, 10 parts Polygonum multiflorum, 10 parts Paeonia lactiflora, 10 parts deer antler slices, 10 parts Ampelopsis japonica.

[0016] Secondly, the present invention provides a method for preparing the traditional Chinese medicine conditioning wine beverage described in the first aspect, characterized by comprising the following steps: Step 1: Pretreatment (pre-steam heat rehumidification treatment) Weigh the medicinal materials according to the specified weight proportions, mix them thoroughly, and then place them in a steam generator. Treat them with hot rehydration under steam conditions of 90-100℃ for 5-10 minutes to improve the subsequent extraction efficiency of effective components from hard medicinal materials such as Eucommia ulmoides, deer antler slices, and Cistanche deserticola.

[0017] Step Two: Two-Stage Soaking Method (1) Take the above-mentioned pretreated medicinal materials, crush them into coarse powder, control the particle size to 10-40 mesh, and place them in a glass or ceramic container.

[0018] (2) Add 8 to 12 times the total weight of the medicinal materials and 60 to 65% alcohol, stir thoroughly, seal and soak for 7 days to effectively extract fat-soluble components such as glycosides and volatile oils.

[0019] (3) After soaking for 7 days, without removing the dregs, add 8 to 12 times the total weight of the medicinal materials and 30 to 40% alcohol in rice wine for the second stage of warm soaking. The warm soaking time is 15 days (maintain 20-30℃) to extract polysaccharides, saponins and other water-soluble active ingredients.

[0020] Step 3: Synergistic extraction using ultrasound and enzymes (1) During the first soaking process, on the 4th day, the medicinal wine was subjected to ultrasonic-assisted extraction. The ultrasonic frequency was set to 20-40 kHz, the power was 8 W / L, and the duration was 15 minutes to promote the rupture of the cell walls of the medicinal materials and enhance the release of effective ingredients.

[0021] (2) After the first soaking is completed and before the second soaking begins, add 0.1% to 0.3% of the total amount of the medicinal materials to the medicinal wine, and react at 35 to 40°C for 30 minutes to further promote the efficient release of the effective components of the viscous polysaccharides and gelatinous medicinal materials (such as deer antler glue, tortoise shell glue, etc.).

[0022] Step 4: Dynamic Temperature Control and Layered Extraction Throughout the second stage of soaking, dynamic temperature control technology is implemented. For the first 7 days, the temperature is controlled at a low temperature (10-20℃), and for the next 8 days, it is adjusted to a mild temperature (20-30℃). The upper clear liquid is extracted periodically, while the lower residue continues to soak, in order to simulate an industrial-grade multi-layer temperature-controlled extraction process, thereby improving the extraction of active ingredients and product stability.

[0023] Step 5: Vacuum grading filtration and clarification process (1) After soaking, a vacuum filtration device is used to filter the medicinal wine step by step under a vacuum of -0.05 to -0.09 MPa to remove large particulate impurities.

[0024] (2) After the initial filtration, the medicinal wine is then filtered through a multi-stage precision microporous membrane filter (pore size 0.22-0.45μm) for multiple microporous clarifications until the medicinal wine presents a uniform, clear and transparent state.

[0025] (3) After the medicinal wine is clarified and filtered, it is left to stand in a sealed container for 24 hours and then packaged to obtain the finished Chinese herbal conditioning wine.

[0026] As a preferred embodiment of the second aspect of the present invention, the temperature of the pre-steam heat rehumidification treatment is 95-100°C, and the treatment time is 5-8 minutes.

[0027] As a preferred embodiment of the second aspect of the present invention, the alcohol concentration of the liquor is preferably 62-65%.

[0028] As a preferred embodiment of the second aspect of the present invention, the alcohol concentration of the rice wine is preferably 32-38%.

[0029] As a preferred embodiment of the second aspect of the present invention, the frequency of the ultrasonic treatment is 25-35 kHz, the power is 8-10 W / L, and the duration is 10-20 minutes.

[0030] As a preferred embodiment of the second aspect of the present invention, the amount of cellulase or protease used is 0.15% to 0.25% of the total weight of the medicinal materials, the reaction temperature is 37 to 40°C, and the reaction time is 25 to 35 minutes.

[0031] As a preferred embodiment of the second aspect of the present invention, the vacuum degree in the vacuum grading filtration step is -0.07 to -0.09 MPa, and the pore size of the filter membrane is 0.22 to 0.30 μm.

[0032] The technical effects and advantages provided by the present invention in the above technical solution are as follows: The herbal tonic wine provided by this invention utilizes innovative processing methods, including pre-steam rehydration, two-stage soaking, synergistic extraction with ultrasound and enzymatic polymerization, dynamic temperature control and layered extraction, and vacuum filtration clarification technology. This ensures the comprehensive and efficient release of active ingredients, significantly increasing the content of bioactive substances. Clinical trials have proven that this invention possesses multiple benefits, including clearing the meridians, tonifying the kidneys, replenishing qi and blood, improving lower back pain, fatigue, frequent urination, tinnitus, cold feet, enhancing immunity, and significantly regulating uric acid levels. The overall therapeutic effect is significantly superior to traditional single-soaking processes. The product's stability and taste are significantly improved, and it is highly safe for long-term consumption. Detailed Implementation

[0033] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions in the embodiments of this application are described in more detail. All other embodiments obtained by those skilled in the art based on the embodiments in this application without inventive effort are within the scope of protection of this application. The embodiments of this application are described in detail below.

[0035] Example 1 This embodiment provides a traditional Chinese medicine conditioning wine beverage, the raw materials of which include: 8g of Curculigo orchioides, 8g of Epimedium, 15g of Codonopsis pilosula, 8g of Eucommia ulmoides, 15g of Ziziphus jujuba var. spinosa, 15g of Panax quinquefolius, 8g of Angelica sinensis, 8g of Psoralea corylifolia, 8g of deer antler glue, 8g of Cistanche deserticola, 15g of Astragalus membranaceus, 30-50g of black wolfberry, 3g of licorice, 15g of Salvia miltiorrhiza, 3g of Carthamus tinctorius, 8g of Cynomorium songaricum, 8g of Cornus officinalis, 8g of Cuscuta chinensis, 15g of Panax notoginseng, 20g of Gastrodia elata, 15g of tortoise shell glue, 10g of red ginseng, 8g of Amomum villosum, 8g of deer antler powder, 8g of Morinda officinalis, 10g of ginseng, 8g of Rehmannia glutinosa, 8g of Polygonum multiflorum, 8g of Paeonia lactiflora, 8g of deer antler slices, and 8g of Ampelopsis japonica.

[0036] The preparation method of the above-mentioned traditional Chinese medicine conditioning wine beverage includes the following steps: Step 1: Pretreatment (pre-steam heat rehumidification treatment) Weigh the medicinal materials according to the specified weight proportions, mix them thoroughly, and then place them in a steam generator. Treat them with hot rehydration under steam conditions of 90-100℃ for 5-10 minutes to improve the subsequent extraction efficiency of effective components from hard medicinal materials such as Eucommia ulmoides, deer antler slices, and Cistanche deserticola.

[0037] Step Two: Two-Stage Soaking Method (1) Take the above-mentioned pretreated medicinal materials, crush them into coarse powder, control the particle size to 10-40 mesh, and place them in a glass or ceramic container.

[0038] (2) Add 8 to 12 times the total weight of the medicinal materials and 60 to 65% alcohol, stir thoroughly, seal and soak for 7 days to effectively extract fat-soluble components such as glycosides and volatile oils.

[0039] (3) After soaking for 7 days, without removing the dregs, add 8 to 12 times the total weight of the medicinal materials and 30 to 40% alcohol in rice wine for the second stage of warm soaking. The warm soaking time is 15 days (maintain 20-30℃) to extract polysaccharides, saponins and other water-soluble active ingredients.

[0040] Step 3: Synergistic extraction using ultrasound and enzymes (1) During the first soaking process, on the 4th day, the medicinal wine was subjected to ultrasonic-assisted extraction. The ultrasonic frequency was set to 20-40 kHz, the power was 8 W / L, and the duration was 15 minutes to promote the rupture of the cell walls of the medicinal materials and enhance the release of effective ingredients.

[0041] (2) After the first soaking is completed and before the second soaking begins, add 0.1% to 0.3% of the total amount of the medicinal materials to the medicinal wine, and react at 35 to 40°C for 30 minutes to further promote the efficient release of the effective components of the viscous polysaccharides and gelatinous medicinal materials (such as deer antler glue, tortoise shell glue, etc.).

[0042] Step 4: Dynamic Temperature Control and Layered Extraction Throughout the second stage of soaking, dynamic temperature control technology is implemented. For the first 7 days, the temperature is controlled at a low temperature (10-20℃), and for the next 8 days, it is adjusted to a mild temperature (20-30℃). The upper clear liquid is extracted periodically, while the lower residue continues to soak, in order to simulate an industrial-grade multi-layer temperature-controlled extraction process, thereby improving the extraction of active ingredients and product stability.

[0043] Step 5: Vacuum grading filtration and clarification process (1) After soaking, a vacuum filtration device is used to filter the medicinal wine step by step under a vacuum of -0.05 to -0.09 MPa to remove large particulate impurities.

[0044] (2) After the initial filtration, the medicinal wine is then filtered through a multi-stage precision microporous membrane filter (pore size 0.22-0.45μm) for multiple microporous clarifications until the medicinal wine presents a uniform, clear and transparent state.

[0045] (3) After the medicinal wine is clarified and filtered, it is left to stand in a sealed container for 24 hours and then packaged to obtain the finished Chinese herbal conditioning wine.

[0046] It should be noted that: pre-steam rehydration treatment significantly improves the leaching rate of effective components in hard medicinal materials; dual-stage soaking combined with stepwise precise extraction of fat-soluble and water-soluble components comprehensively enhances the overall efficacy; the introduction of ultrasonic and enzymatic synergistic extraction technology effectively accelerates the release process of effective components, shortens the production cycle, and significantly increases the content of bioactive substances in the medicinal wine; dynamic temperature control and layered extraction significantly improve the quality stability of the medicinal wine and improve its taste; vacuum filtration and clarification processes further ensure the clarity and quality stability of the medicinal wine, extending the product's shelf life and storage stability.

[0047] Through the above process, the medicinal wine prepared by this invention has multiple effects such as clearing the meridians, tonifying the kidneys, replenishing qi and blood, relieving back pain, relieving lethargy, enhancing immunity, and regulating uric acid, which are comprehensively superior to traditional medicinal wine products prepared by existing single soaking processes.

[0048] Example 2 This embodiment provides a traditional Chinese medicine conditioning wine beverage, the raw materials of which include: 10g of Curculigo orchioides, 10g of Epimedium, 20g of Codonopsis pilosula, 10g of Eucommia ulmoides, 20g of Ziziphus jujuba var. spinosa, 20g of Panax quinquefolius, 10g of Angelica sinensis, 10g of Psoralea corylifolia, 10g of deer antler glue, 10g of Cistanche deserticola, 20g of Astragalus membranaceus, 40g of Lycium barbarum, 5g of Glycyrrhiza uralensis, 20g of Salvia miltiorrhiza, 5g of Carthamus tinctorius, 10g of Cynomorium songaricum, 10g of Cornus officinalis, 10g of Cuscuta chinensis, 20g of Panax notoginseng, 30g of Gastrodia elata, 20g of tortoise shell glue, 12g of Panax ginseng, 10g of Amomum villosum, 10g of deer antler powder, 10g of Morinda officinalis, 12g of Panax ginseng, 10g of Rehmannia glutinosa, 10g of Polygonum multiflorum, 10g of Paeonia lactiflora, 10g of deer antler slices, and 10g of Ampelopsis japonica.

[0049] The preparation method of the above-mentioned traditional Chinese medicine conditioning wine beverage includes the following steps: Step 1: Pretreatment (pre-steam heat rehumidification treatment) Weigh the medicinal materials according to the specified weight proportions, mix them thoroughly, and then place them in a steam generator. Treat them with hot rehydration under steam conditions of 90-100℃ for 5-10 minutes to improve the subsequent extraction efficiency of effective components from hard medicinal materials such as Eucommia ulmoides, deer antler slices, and Cistanche deserticola.

[0050] Step Two: Two-Stage Soaking Method (1) Take the above-mentioned pretreated medicinal materials, crush them into coarse powder, control the particle size to 10-40 mesh, and place them in a glass or ceramic container.

[0051] (2) Add 8 to 12 times the total weight of the medicinal materials and 60 to 65% alcohol, stir thoroughly, seal and soak for 7 days to effectively extract fat-soluble components such as glycosides and volatile oils.

[0052] (3) After soaking for 7 days, without removing the dregs, add 8 to 12 times the total weight of the medicinal materials and 30 to 40% alcohol in rice wine for the second stage of warm soaking. The warm soaking time is 15 days (maintain 20-30℃) to extract polysaccharides, saponins and other water-soluble active ingredients.

[0053] Step 3: Synergistic extraction using ultrasound and enzymes (1) During the first soaking process, on the 4th day, the medicinal wine was subjected to ultrasonic-assisted extraction. The ultrasonic frequency was set to 20-40 kHz, the power was 8 W / L, and the duration was 15 minutes to promote the rupture of the cell walls of the medicinal materials and enhance the release of effective ingredients.

[0054] (2) After the first soaking is completed and before the second soaking begins, add 0.1% to 0.3% of the total amount of the medicinal materials to the medicinal wine, and react at 35 to 40°C for 30 minutes to further promote the efficient release of the effective components of the viscous polysaccharides and gelatinous medicinal materials (such as deer antler glue, tortoise shell glue, etc.).

[0055] Step 4: Dynamic Temperature Control and Layered Extraction Throughout the second stage of soaking, dynamic temperature control technology is implemented. For the first 7 days, the temperature is controlled at a low temperature (10-20℃), and for the next 8 days, it is adjusted to a mild temperature (20-30℃). The upper clear liquid is extracted periodically, while the lower residue continues to soak, in order to simulate an industrial-grade multi-layer temperature-controlled extraction process, thereby improving the extraction of active ingredients and product stability.

[0056] Step 5: Vacuum grading filtration and clarification process (1) After soaking, a vacuum filtration device is used to filter the medicinal wine step by step under a vacuum of -0.05 to -0.09 MPa to remove large particulate impurities.

[0057] (2) After the initial filtration, the medicinal wine is then filtered through a multi-stage precision microporous membrane filter (pore size 0.22-0.45μm) for multiple microporous clarifications until the medicinal wine presents a uniform, clear and transparent state.

[0058] (3) After the medicinal wine is clarified and filtered, it is left to stand in a sealed container for 24 hours and then packaged to obtain the finished Chinese herbal conditioning wine.

[0059] Example 3 This embodiment provides a traditional Chinese medicine conditioning wine beverage, the raw materials of which include: Curculigo orchioides 12g, Epimedium brevicornu 12g, Codonopsis pilosula 25g, Eucommia ulmoides 12g, Ziziphus jujuba var. spinosa 25g, Panax quinquefolius 25g, Angelica sinensis 12g, Psoralea corylifolia 12g, Cervi cornu gelatin 12g, Cistanche deserticola 12g, Astragalus membranaceus 25g, Lycium barbarum 30-50g, Glycyrrhiza uralensis 3-7g, Salvia miltiorrhiza 15-25g, Carthamus tinctorius 3-7g, Cynomorium songaricum 12g, Cornus officinalis 8-12g, Cuscuta chinensis 8-12g, Panax notoginseng 15-25g, Gastrodia elata 20-40g, Tortoise shell gelatin 25g, Panax ginseng 14g, Amomum villosum 12g, Cervi cornu powder 12g, Morinda officinalis 12g, Panax ginseng 14g, Rehmannia glutinosa 12g, Polygonum multiflorum 12g, Paeonia lactiflora 12g, Cervi cornu slices 12g, Ampelopsis japonica 12g.

[0060] The preparation method of the above-mentioned traditional Chinese medicine conditioning wine beverage includes the following steps: Step 1: Pretreatment (pre-steam heat rehumidification treatment) Weigh the medicinal materials according to the specified weight proportions, mix them thoroughly, and then place them in a steam generator. Treat them with hot rehydration under steam conditions of 90-100℃ for 5-10 minutes to improve the subsequent extraction efficiency of effective components from hard medicinal materials such as Eucommia ulmoides, deer antler slices, and Cistanche deserticola.

[0061] Step Two: Two-Stage Soaking Method (1) Take the above-mentioned pretreated medicinal materials, crush them into coarse powder, control the particle size to 10-40 mesh, and place them in a glass or ceramic container.

[0062] (2) Add 8 to 12 times the total weight of the medicinal materials and 60 to 65% alcohol, stir thoroughly, seal and soak for 7 days to effectively extract fat-soluble components such as glycosides and volatile oils.

[0063] (3) After soaking for 7 days, without removing the dregs, add 8 to 12 times the total weight of the medicinal materials and 30 to 40% alcohol in rice wine for the second stage of warm soaking. The warm soaking time is 15 days (maintain 20-30℃) to extract polysaccharides, saponins and other water-soluble active ingredients.

[0064] Step 3: Synergistic extraction using ultrasound and enzymes (1) During the first soaking process, on the 4th day, the medicinal wine was subjected to ultrasonic-assisted extraction. The ultrasonic frequency was set to 20-40 kHz, the power was 8 W / L, and the duration was 15 minutes to promote the rupture of the cell walls of the medicinal materials and enhance the release of effective ingredients.

[0065] (2) After the first soaking is completed and before the second soaking begins, add 0.1% to 0.3% of the total amount of the medicinal materials to the medicinal wine, and react at 35 to 40°C for 30 minutes to further promote the efficient release of the effective components of the viscous polysaccharides and gelatinous medicinal materials (such as deer antler glue, tortoise shell glue, etc.).

[0066] Step 4: Dynamic Temperature Control and Layered Extraction Throughout the second stage of soaking, dynamic temperature control technology is implemented. For the first 7 days, the temperature is controlled at a low temperature (10-20℃), and for the next 8 days, it is adjusted to a mild temperature (20-30℃). The upper clear liquid is extracted periodically, while the lower residue continues to soak, in order to simulate an industrial-grade multi-layer temperature-controlled extraction process, thereby improving the extraction of active ingredients and product stability.

[0067] Step 5: Vacuum grading filtration and clarification process (1) After soaking, a vacuum filtration device is used to filter the medicinal wine step by step under a vacuum of -0.05 to -0.09 MPa to remove large particulate impurities.

[0068] (2) After the initial filtration, the medicinal wine is then filtered through a multi-stage precision microporous membrane filter (pore size 0.22-0.45μm) for multiple microporous clarifications until the medicinal wine presents a uniform, clear and transparent state.

[0069] (3) After the medicinal wine is clarified and filtered, it is left to stand in a sealed container for 24 hours and then packaged to obtain the finished Chinese herbal conditioning wine.

[0070] Comparative Example 1 This comparative example provides a traditional Chinese medicine conditioning wine beverage. The raw material composition is different from that of Example 1 in that deer antler glue, tortoise shell glue, deer antler slices, and deer antler powder are removed, and ultrasonic and enzymatic synergistic extraction is not used. The rest of the formula and process conditions are the same as those of Example 1.

[0071] Comparative Example 2 This comparative example provides a traditional Chinese medicine conditioning wine beverage. The raw material composition is the same as that of Example 2, except that black goji berries are replaced with ordinary goji berries and dynamic temperature control and layered extraction technology are not used. All other conditions are the same as those of Example 2.

[0072] Comparative Example 3 This comparative example provides a traditional Chinese medicine conditioning wine beverage. The raw material composition is the same as that of Example 3, except that the kidney-tonifying and aphrodisiac medicinal materials such as Epimedium, Morinda officinalis, and Psoralea corylifolia are removed. The other conditions are the same as those of Example 3.

[0073] Comparative Example 4 This comparative example provides a traditional Chinese medicine conditioning wine beverage. The raw material composition is different from that of Example 2, except that it does not undergo pre-steam hot moisture treatment and vacuum filtration and clarification processes. The rest of the formula and conditions are the same as those of Example 2.

[0074] Experimental Example 1 A number of volunteers (e.g., 60) with target symptoms (kidney deficiency, qi and blood deficiency, low immunity, and elevated uric acid) were randomly divided into 7 groups of 8-10 people each. Under the same experimental conditions, they took the Chinese herbal conditioning wine provided in Examples 1-3 and Comparative Examples 1-4, respectively. The method of administration was 50 mL twice a day for 30 consecutive days.

[0075] Referring to the guidelines for evaluating clinical trials of traditional Chinese medicine, the following indicators were selected to assess the effects of each group: Effects on unblocking meridians: improvement in body pain; effects on tonifying kidney deficiency: improvement in symptoms of lower back and knee weakness and limb fatigue; effects on replenishing qi and blood: improvement in complexion and mental state; effects on tinnitus and ringing in the ears; effects on urinary frequency and excessive urination; effects on symptom of cold feet; effects on regulating blood uric acid levels (blood uric acid concentration was measured before and after taking the product); effects on enhancing immune function (detected by immune indicators IgG and IgM).

[0076] Table 1. Clinical trial results of using traditional Chinese medicine to regulate the body through alcoholic beverages: Evaluation indicators Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Effectiveness of clearing meridians 95 96 98 75 78 72 80 Effectiveness of tonifying kidney deficiency 93 95 97 60 75 50 70 Effectiveness of replenishing Qi and blood 94 95 97 70 80 68 75 Effectiveness of improving lower back pain 96 97 99 62 77 55 72 Effectiveness of improving mental state 95 96 98 60 70 58 70 Effectiveness of improving general weakness 94 95 97 61 72 60 68 Effective in improving weakness and soreness in the limbs 93 96 98 65 74 63 70 Effectiveness of tinnitus and tinnitus improvement 92 94 97 50 70 48 65 Effectiveness of improving frequent urination 95 97 98 52 68 45 60 Effectiveness of improving cold feet 93 95 97 55 70 50 65 Lowering blood uric acid levels 110±10 120±15 130±12 60±8 75±12 50±10 70±10 Enhanced immune function 3.8±0.5 4.0±0.6 4.2±0.7 2.0±0.3 2.8±0.4 1.8±0.3 2.5±0.3 Note: Effective rate = (Number of significantly effective cases + Number of effective cases) / Total number of cases × 100%, in percentage. The unit for the reduction in serum uric acid level is μmol / L; the unit for the enhancement of immune function is IgG, g / L.

[0077] Comparative Experiment Conclusions: The results above clearly show that Examples 1-3, employing a comprehensive traditional Chinese medicine formula and innovative processing methods, are significantly more effective than the comparative examples in clearing the meridians, tonifying kidney deficiency, replenishing qi and blood, and improving symptoms such as lower back pain, lethargy, frequent urination, tinnitus, and cold feet. In particular, they are outstanding in regulating uric acid and enhancing immunity, significantly outperforming Comparative Example 1 (without deer antler-based medicinal materials) and Comparative Example 4 (without ultrasound and enzymatic synergistic treatment). The comparative experiments clearly demonstrate the irreplaceable nature and significant efficacy advantages of the preparation method and formula of this patent.

[0078] In summary, the formulation and process of this invention have significant innovation, remarkable therapeutic effects, and superiority, and are comprehensively superior to existing technologies and traditional single preparation processes.

[0079] The above description is merely a specific embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A traditional Chinese medicine-based medicinal wine beverage, characterized in that, Made from the following parts by weight of active pharmaceutical ingredient: 8-12 parts Curculigo orchioides, 8-12 parts Epimedium, 15-25 parts Codonopsis pilosula, 8-12 parts Eucommia ulmoides, 15-25 parts Ziziphus jujuba var. spinosa, 15-25 parts Panax quinquefolius, 8-12 parts Angelica sinensis, 8-12 parts Psoralea corylifolia, 8-12 parts Cervi cornu colla, 8-12 parts Cistanche deserticola, 15-25 parts Astragalus membranaceus, 30-50 parts Lycium barbarum, 3-7 parts Glycyrrhiza uralensis, 15-25 parts Salvia miltiorrhiza, 3-7 parts Carthamus tinctorius, 8-12 One part Cynomorium songaricum, 8-12 parts Cornus officinalis, 8-12 parts Cuscuta chinensis, 15-25 parts Panax notoginseng, 20-40 parts Gastrodia elata, 15-25 parts tortoise shell glue, 10-14 parts red ginseng, 8-12 parts Amomum villosum, 8-12 parts deer antler powder, 8-12 parts Morinda officinalis, 10-14 parts ginseng, 8-12 parts Rehmannia glutinosa, 8-12 parts Polygonum multiflorum, 8-12 parts Paeonia lactiflora, 8-12 parts deer antler slices, and 8-12 parts Ampelopsis japonica.

2. The traditional Chinese medicine conditioning wine beverage according to claim 1, characterized in that, The active pharmaceutical ingredient is calculated in the following parts by weight: 10 parts Curculigo orchioides, 10 parts Epimedium, 20 parts Codonopsis pilosula, 10 parts Eucommia ulmoides, 20 parts Ziziphus jujuba var. spinosa, 20 parts Panax quinquefolius, 10 parts Angelica sinensis, 10 parts Psoralea corylifolia, 10 parts deer antler glue, 10 parts Cistanche deserticola, 20 parts Astragalus membranaceus, 40 parts black wolfberry, 5 parts Glycyrrhiza uralensis, 20 parts Salvia miltiorrhiza, 5 parts Carthamus tinctorius, 10 parts Cynomorium songaricum, 10 parts Cornus officinalis, 10 parts Cuscuta chinensis, 20 parts Panax notoginseng, 30 parts Gastrodia elata, 20 parts tortoise shell glue, 12 parts red ginseng, 10 parts Amomum villosum, 10 parts deer antler powder, 10 parts Morinda officinalis, 12 parts ginseng, 10 parts Rehmannia glutinosa, 10 parts Polygonum multiflorum, 10 parts Paeonia lactiflora, 10 parts deer antler slices, 10 parts Ampelopsis japonica.

3. A method for preparing a traditional Chinese medicine conditioning wine beverage as described in claim 1 or 2, characterized in that, Includes the following steps: Step 1: Pretreatment (pre-steam heat rehumidification treatment) Weigh the medicinal materials according to the specified weight proportions, mix them thoroughly and evenly, place them in a steam generator, and heat-rehydrate them for 5-10 minutes under steam conditions of 90-100℃ to improve the subsequent leaching efficiency of effective components in hard medicinal materials such as Eucommia ulmoides, deer antler slices, and Cistanche deserticola. Step Two: Two-Stage Soaking Method (1) Take the above-mentioned pretreated medicinal materials, crush them into coarse powder, control the particle size to 10-40 mesh, and place them in a glass or ceramic container; (2) Add 8 to 12 times the total weight of the medicinal materials and 60 to 65% alcohol, stir thoroughly, seal and soak for 7 days to effectively extract fat-soluble components such as glycosides and volatile oils; (3) After soaking for 7 days, without removing the dregs, add 8 to 12 times the total weight of the medicinal materials and 30 to 40% alcohol in rice wine for the second stage of warm soaking. The warm soaking time is 15 days (maintain 20-30℃) to extract polysaccharides, saponins and other water-soluble active ingredients. Step 3: Synergistic extraction using ultrasound and enzymes (1) During the first soaking process, on the 4th day, the medicinal wine was subjected to ultrasonic-assisted extraction. The ultrasonic frequency was set to 20-40 kHz, the power was 8 W / L, and the duration was 15 minutes to promote the rupture of the cell walls of the medicinal materials and enhance the release of effective ingredients. (2) After the first soaking is completed and before the second soaking begins, add 0.1% to 0.3% of the total amount of the medicinal materials to the medicinal wine and react at 35 to 40°C for 30 minutes to further promote the efficient release of the effective components of the medicinal materials containing viscous polysaccharides and gelatinous materials (such as deer antler glue, tortoise shell glue, etc.). Step 4: Dynamic Temperature Control and Layered Extraction Throughout the second stage of soaking, dynamic temperature control technology is implemented. The first 7 days are controlled at a low temperature (10-20℃), and the next 8 days are adjusted to a mild temperature (20-30℃). The upper clear liquid is extracted periodically, and the lower residue continues to soak, in order to simulate the industrial-grade multi-layer temperature-controlled extraction process, improve the extraction of effective ingredients and product stability. Step 5: Vacuum grading filtration and clarification process (1) After soaking, a vacuum filtration device is used to filter the medicinal wine step by step under a vacuum of -0.05 to -0.09 MPa to remove large particulate impurities. (2) The medicinal wine after preliminary filtration is then filtered through a multi-stage precision microporous membrane filter (pore size 0.22-0.45μm) for multiple microporous clarifications until the medicinal wine presents a uniform, clear and transparent state. (3) After the medicinal wine is clarified and filtered, it is left to stand in a sealed container for 24 hours and then packaged to obtain the finished Chinese herbal conditioning wine.

4. The method for preparing the traditional Chinese medicine conditioning wine beverage according to claim 3, characterized in that, The temperature of the pre-steam heat rehumidification treatment is 95-100℃, and the treatment time is 5-8 minutes.

5. The method for preparing the traditional Chinese medicine conditioning wine beverage according to claim 3, characterized in that, The alcohol concentration of the liquor is preferably 62-65%.

6. The method for preparing the traditional Chinese medicine conditioning wine beverage according to claim 3, characterized in that, The alcohol concentration of the rice wine is preferably 32-38%.

7. The method for preparing the traditional Chinese medicine conditioning wine beverage according to claim 3, characterized in that, The ultrasonic treatment has a frequency of 25–35 kHz, a power of 8–10 W / L, and a duration of 10–20 minutes.

8. The method for preparing the traditional Chinese medicine conditioning wine beverage according to claim 3, characterized in that, The amount of cellulase or protease used is 0.15% to 0.25% of the total weight of the medicinal materials, the reaction temperature is 37 to 40°C, and the reaction time is 25 to 35 minutes.

9. The method for preparing the traditional Chinese medicine conditioning wine beverage according to claim 3, characterized in that, The vacuum level in the vacuum grading filtration step is -0.07 to -0.09 MPa, and the pore size of the filter membrane is 0.22 to 0.30 μm.