Traditional Chinese medicine compound wine and preparation method thereof

Abstract

The invention belongs to the technical field of traditional Chinese medicine wine preparation, and particularly relates to traditional Chinese medicine compound wine and a preparation method thereof. The traditional Chinese medicine compound wine is prepared from the following raw materials in specific parts by weight: rhizoma polygonati, Chinese yam, raspberry, fructus lycii, cinnamon, astragalus membranaceus and the like through base wine extraction. The preparation method comprises the following steps: pretreating raw materials, mixing the pretreated raw materials with base liquor, sequentially carrying out ultrasonic treatment, composite enzymatic hydrolysis under a weak acid condition and reflux extraction to promote the nucleophilic addition of cinnamyl aldehyde, citral, polygonatum polysaccharide and Chinese yam saponin to form a hemiacetal structure, and cooperating with organic acid and polysaccharide to construct a hydrogen bond network to form a stable compound system; and filtering the extracting solution, carrying out stepped variable-temperature aging, blending and filling to obtain the traditional Chinese medicine compound wine. The dissolution rate and stability of active ingredients are effectively improved, the problems that traditional medicinal liquor is prone to precipitation, low in bioavailability and poor in taste are solved, and meanwhile the traditional Chinese medicinal liquor has the comprehensive effects of improving the immunity, moistening the lung, nourishing yin and tonifying yang.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of Chinese medicine liquor, and particularly relates to a Chinese medicine prepared liquor and a preparation method thereof. BACKGROUND

[0002] As a crystallization of the deep integration of traditional Chinese medicine culture and modern beverage technology, the Chinese medicine prepared liquor has the effect of health preservation and health care. However, the Chinese medicine prepared liquor currently faces many challenges in production process, quality control and the like. The current research and development of the Chinese medicine prepared liquor is mostly limited to the simple superposition of the functions of single components, and lacks systematic research and in-depth design on the chemical reaction mechanism among the components, so that the synergistic effect of the Chinese medicine components is difficult to fully play, and the health preservation and health care effect of the product is greatly discounted. Meanwhile, with the increasing diversification of the health needs of consumers, the traditional Chinese medicine prepared liquor has obvious limitations in meeting the multiple health needs of improving immunity, moistening the lung, nourishing yin and strengthening yang. In addition, due to insufficient extraction or unstable components, the Chinese medicine prepared liquor prepared by the traditional process often has problems such as abrupt medicinal taste, pungent taste or peculiar smell, which affects the drinking experience of consumers.

[0003] Therefore, it is urgent to develop a Chinese medicine prepared liquor which can simultaneously and balancedly realize the comprehensive effects of improving immunity, moistening the lung and nourishing yin, and tonifying yang, and improve the taste and stability. SUMMARY

[0004] In view of the deficiencies of the prior art, the present application provides a Chinese medicine prepared liquor and a preparation method thereof. The present application adopts a specific proportioning combination of rhizoma polygonati, dioscorea, raspberry, medlar, cassia bark, radix astragali, angelica sinensis, poria cocos, momordica grosvenori, licorice and citral, adopts an ultrasonic extraction-complex enzymatic hydrolysis process and controls the reaction pH in the extraction process, promotes the nucleophilic addition of the hydroxyl group of rhizoma polygonati polysaccharide, the sugar group of dioscorea saponin and the aldehyde group of cassia aldehyde and citral, forms a stable hemiacetal structure, simultaneously utilizes organic acid to construct a hydrogen bond network with polysaccharide, thereby forming a stable complex system, significantly improving the dissolution rate and bioavailability of the active components, and realizing the enhancement of the multiple effects of improving immunity, moistening the lung and nourishing yin, and tonifying yang.

[0005] To achieve the above-mentioned purposes, the technical solutions adopted by the present application are as follows:

[0006] The present application provides a Chinese medicine prepared liquor, which comprises the following components in parts by weight: rhizoma polygonati 10-30 parts, dioscorea 15-25 parts, raspberry 8-12 parts, medlar 10-20 parts, cassia bark 5-8 parts, radix astragali 10-20 parts, angelica sinensis 5-10 parts, poria cocos 5-15 parts, momordica grosvenori 5-15 parts, licorice 3-6 parts, flavor regulator 2-4 parts, citral 0.1-0.5 parts and base liquor 600-800 parts.

[0007] Further, the preparation method of the citral is: (1) taking geraniol as a starting raw material, adding 4 times of anhydrous dichloromethane solvent in mass, stirring and dissolving at room temperature, then slowly adding active manganese dioxide, stirring and reacting for 5 hours at 30 DEG C to perform selective oxidation, and monitoring the reaction progress by thin layer chromatography during the reaction; (2) after the reaction is completed, the solid manganese dioxide is filtered out, the filtrate is concentrated under reduced pressure to remove the anhydrous dichloromethane solvent, and a crude citral is obtained; (3) the crude citral is purified by reduced pressure distillation, under the condition of 15 mmHg pressure, the fraction with a boiling range of 115-125 DEG C is collected, and a high-purity citral product is obtained, that is, the citral.

[0008] Further, in the preparation method (1) of the citral, the mass ratio of the amount of the active manganese dioxide to the geraniol is 0.8-1.2:1.

[0009] Further, the base liquor is 50-60 degree white wine, preferably Maotai-flavor white wine or Luzhou-flavor white wine.

[0010] Further, the flavor regulator is honey or stevioside.

[0011] The application further provides a preparation method of the traditional Chinese medicine prepared liquor, which comprises the following steps:

[0012] S1: raw material pretreatment: cutting the rhizoma polygonati, dioscorea, poria cocos, radix astragali and angelica into 2-3 mm thin slices, crushing the rubus, medlar and monk fruit through a 40 mesh sieve, and grinding the cassia and liquorice into coarse powder to obtain standby medicinal materials;

[0013] S2: extraction: mixing the pretreated standby medicinal materials, citral and base liquor, and performing ultrasonic treatment at 45 DEG C for 30 minutes, then adding citric acid to adjust the pH to 4.5-5.5, adding 0.5%-1.5% of the total weight of the standby medicinal materials of composite plant enzymes, and performing enzymolysis at 50-55 DEG C for 60-90 minutes, then heating to 60-65 DEG C to perform reflux extraction for 1.5-2 hours to obtain an extract, under weak acid conditions, the hydroxyl group of rhizoma polygonati polysaccharide, the sugar group of dioscorea saponin and the aldehyde group of cassia aldehyde and citral form stable hemiacetal structures through nucleophilic addition, and the carboxyl group of organic acid components such as radix astragali polysaccharide, pachymic acid and liquorice acid forms intramolecular hydrogen bond network with the hydroxyl group of polysaccharide to construct a stable complex system;

[0014] S3: filtration and aging: cooling the extract to room temperature, coarsely filtering through a 100 mesh sieve, then precisely filtering through a 0.45 mu m microporous filter membrane to obtain clear liquor, and placing the liquor in a sealed container to perform stepwise temperature aging;

[0015] S4: blending and filling: the aged liquor is added with flavoring regulator, stirred until completely dissolved, and then filled after terminal filtration through a 0.22 μm microporous filter, to obtain the Chinese medicine prepared liquor.

[0016] Further, the complex plant enzyme is compounded by cellulase, pectinase and β-glucosidase at a mass ratio of 1:1:0.2.

[0017] Further, the process of the stepwise variable-temperature aging is: (1) aging at 20-25 ℃ for 3-5 days; (2) after the end, transferring into a low-temperature environment of 5-10 ℃ for aging for 7-10 days.

[0018] Compared with the prior art, the present application has the following beneficial effects:

[0019] (1) The present application controls the extraction system in a weak acid environment and cooperates with suitable temperature, so as to promote the nucleophilic addition of cinnamyl aldehyde and citral with ingredients such as polygonatum sibiricum polysaccharide and dioscorea saponin, to form a stable hemiacetal structure; meanwhile, the dense hydrogen bond network is constructed between organic acids such as astragalus polysaccharide, grifola frondosa triterpene acid and glycyrrhizic acid and polysaccharide, to form a stable complex system, which fundamentally and significantly improves the solubility and long-term stability of active ingredients in the liquor body, and effectively solves the technical problems of easy precipitation and low bioavailability of traditional medicinal liquor.

[0020] (2) In the preparation process of the present application, the plant cell wall is effectively destroyed by ultrasonic and complex plant enzyme, which greatly promotes the dissolution of active ingredients, and provides sufficient material basis for the formation of hemiacetal and hydrogen bond network; and the stepwise variable-temperature aging process further promotes the stabilization of the complex system and the fusion of flavor substances, which together guarantee the superiority of the efficacy and taste of the final product.

[0021] (3) The medicinal materials selected in the present application all conform to the theory of traditional Chinese medicine, and the formula is scientific and rigorous, which realizes the synergistic effect of multiple components through chemical reaction principle, avoids the limitations of simple physical mixing, realizes the comprehensive effects of improving immunity, moistening the lung, nourishing yin and strengthening yang, and the product has mellow taste and is suitable for long-term drinking. BRIEF DESCRIPTION OF DRAWINGS

[0022] Figure 1 The preparation process flow chart of the Chinese medicine prepared liquor in the present application is shown in the figure.

[0023] Figure 2 The stability test result figure of the examples and comparative examples of the present application is shown in the figure.

[0024] The accompanying drawings are included to provide a further understanding of the present application, and constitute a part of the specification, which together with the embodiments of the present application serve to explain the present application, and do not constitute a limitation on the present application. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments of the present application; based on the embodiments in the present application, all other embodiments obtained by a person of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0026] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by one of ordinary skill in the art. In addition, any method and material similar or equivalent to those described herein can be used in the present application. The preferred implementation methods and materials described herein are only for demonstration, but cannot limit the content of the present application.

[0027] The composite plant enzymes in the following embodiments are all compounded by cellulase, pectinase and β-glucosidase in a mass ratio of 1:1:0.2. The remaining materials used are all new materials purchased on the market, unless otherwise specified. The preparation process of the Chinese medicine preparation wine is as shown in Figure 1 .

[0028] Embodiment 1: The present embodiment provides a Chinese medicine preparation wine, and the preparation raw materials thereof include the following components by weight: 10 parts of Huangjing, 15 parts of Shanyao, 8 parts of Covet berry, 10 parts of Gouqi, 5 parts of Rougan, 10 parts of Huangqi, 5 parts of Danggui, 5 parts of Fuling, 5 parts of Luohan fruit, 3 parts of Gancao, 2 parts of honey, 0.1 part of citral, and 600 parts of 50-degree Maotai-flavor liquor.

[0029] The preparation method of the citral is as follows: (1) 10 g of geraniol is used as the starting raw material, 40 g of anhydrous dichloromethane solvent is added, and stirring and dissolution are carried out at room temperature. Then, 8 g of active manganese dioxide is slowly added, and selective oxidation is carried out by stirring at 30°C for 5 hours. The reaction progress is monitored by thin layer chromatography during the reaction process; (2) after the reaction is completed, the solid manganese dioxide is filtered out, and the filtrate is concentrated under reduced pressure to remove the solvent, to obtain the crude citral; (3) the crude citral is purified by reduced pressure distillation, and the fraction collected at 115°C under the condition of 15 mmHg pressure is high-purity citral product, i.e. the citral.

[0030] The present embodiment also provides a preparation method of Chinese medicine preparation wine, including the following steps:

[0031] S1: raw material pretreatment: Huangjing, Shanyao, Fuling, Huangqi and Danggui are cut into 2-3 mm thin slices, Covet berry, Gouqi and Luohan fruit are crushed through a 40-mesh sieve, Rougan and Gancao are ground into coarse powder, to obtain 71 parts of standby medicinal materials in total;

[0032] S2: extraction: mix the pretreated standby medicinal materials, citral and 50-degree Maotai-flavor liquor, and perform ultrasonic treatment at 45℃ for 30 minutes. Then, add citric acid to adjust the pH to 4.5, add 0.5% of the total weight of the standby medicinal materials of composite plant enzymes, and perform enzymolysis at 50℃ for 90 minutes. After the enzymolysis is completed, increase the temperature to 60℃ to perform reflux extraction for 2 hours to obtain an extraction liquid;

[0033] S3: filtration and aging: cool the extraction liquid to room temperature, coarsely filter through a 100-mesh screen, and then finely filter through a 0.45-μm microporous filter membrane to obtain a clear liquor. Place the liquor in a sealed container, age it at 20℃ for 5 days, and then transfer it to a low-temperature environment at 5℃ for 10 days of aging;

[0034] S4: blending and filling: add honey to the aged liquor, stir until completely dissolved, perform terminal filtration through a 0.22-μm microporous filter membrane, and then fill to obtain the prepared Chinese medicinal liquor.

[0035] Example 2: The present example provides a prepared Chinese medicinal liquor, and the preparation raw materials thereof include the following components by weight: 20 parts of rhizoma polygonati, 20 parts of dioscorea, 10 parts of raspberry, 15 parts of medlar, 6 parts of cassia bark, 15 parts of radix angelicae sinensis, 7 parts of poria cocos, 10 parts of momordica grosvenori, 4 parts of licorice, 3 parts of stevioside, 0.3 parts of citral, and 700 parts of 55-degree strong-flavor liquor.

[0036] The preparation method of the citral is as follows: (1) take 10 g of geraniol as a starting raw material, add 40 g of anhydrous dichloromethane solvent, stir and dissolve at room temperature, then slowly add 10 g of active manganese dioxide, and perform selective oxidation by stirring at 30℃ for 5 hours. The reaction progress is monitored by thin-layer chromatography during the reaction; (2) after the reaction is completed, filter out the solid manganese dioxide, and concentrate the filtrate under reduced pressure to remove the solvent to obtain crude citral; (3) perform reduced-pressure distillation purification of the crude citral, collect the fraction at 120℃ under the condition of a pressure of 15 mmHg to obtain a high-purity citral product, and the citral is obtained.

[0037] The present example also provides a preparation method of a prepared Chinese medicinal liquor, which includes the following steps:

[0038] S1: raw material pretreatment: cut rhizoma polygonati, dioscorea, and poria cocos into 2-3 mm thin slices, crush raspberry, medlar, and momordica grosvenori through a 40-mesh screen, and grind cassia bark and licorice into coarse powder to obtain 117 parts of standby medicinal materials in total;

[0039] S2: extraction: the pretreated standby medicinal materials, citral and 55 degree strong aroma liquor are mixed, and ultrasonic treatment is carried out at 45 DEG C for 30 minutes, then citric acid is added to adjust the pH to 5.0, 1.0% of the total weight of the standby medicinal materials is added to the compound plant enzyme, and enzymolysis is carried out at 53 DEG C for 75 minutes, and then the temperature is raised to 63 DEG C to reflux for 1.8 hours, and the extraction liquid is obtained;

[0040] S3: filtration and aging: the extraction liquid is cooled to room temperature, filtered through a 100 mesh screen, and then filtered through a 0.45 μm microporous filter membrane to obtain a clear wine liquid, which is placed in a sealed container, first aged at 23 DEG C for 4 days, and then transferred to an 8 DEG C low temperature environment for aging for 8 days;

[0041] S4: blending and filling: the aged wine liquid is added with stevioside, stirred until completely dissolved, and then filled after terminal filtration through a 0.22 μm microporous filter membrane to obtain the traditional Chinese medicine preparation wine.

[0042] Example 3: The present embodiment provides a traditional Chinese medicine preparation wine, and the preparation raw materials include the following components by weight: 30 parts of rhizoma polygonati, 25 parts of dioscorea, 12 parts of raspberry, 20 parts of medlar, 8 parts of cassia, 20 parts of astragalus, 10 parts of angelica, 15 parts of poria cocos, 15 parts of momordica grosvenori, 6 parts of licorice, 4 parts of honey, 0.5 parts of citral, and 800 parts of 60 degree Maotai-flavor liquor.

[0043] The preparation method of the citral is as follows: (1) 10 g of geraniol is used as the starting raw material, 40 g of anhydrous dichloromethane solvent is added, and stirring and dissolution are carried out at room temperature, then 12 g of active manganese dioxide is slowly added, and selective oxidation is carried out by stirring at 30 DEG C for 5 hours, and the reaction progress is monitored by thin layer chromatography during the reaction; (2) after the reaction is completed, the solid manganese dioxide is filtered out, and the filtrate is concentrated under reduced pressure to remove the solvent to obtain crude citral; (3) the crude citral is purified by reduced pressure distillation, and the fraction collected at 125 DEG C under the condition of 15 mmHg pressure to obtain high purity citral product, i.e. the citral.

[0044] The present embodiment also provides a preparation method of a traditional Chinese medicine preparation wine, which includes the following steps:

[0045] S1: raw material pretreatment: the rhizoma polygonati, dioscorea, poria cocos, astragalus and angelica are cut into 2-3 mm thin slices, the raspberry, medlar and momordica grosvenori are crushed through a 40 mesh screen, the cassia and licorice are ground into coarse powder, and the total weight of the standby medicinal materials is 165 parts;

[0046] S2: extraction: the pretreated standby medicinal material, citral and 60-degree Maotai-flavor liquor are mixed, and ultrasonic treatment is carried out at 45 DEG C for 30 minutes, then citric acid is added to adjust the pH to 5.5, 1.5% of the total weight of the standby medicinal material of the composite plant enzyme is added, and enzymolysis is carried out at 55 DEG C for 60 minutes, and then the temperature is increased to 65 DEG C to reflux for 1.5 hours, and the extraction liquid is obtained;

[0047] S3: filtration and aging: the extraction liquid is cooled to room temperature, filtered through a 100-mesh screen, and then filtered through a 0.45-micron microporous filter membrane to obtain a clear liquor, and the liquor is placed in a sealed container, first aged at 25 DEG C for 3 days, and then transferred to a 10 DEG C low-temperature environment for 7 days;

[0048] S4: blending and filling: the aged liquor is added with honey, stirred until completely dissolved, and then filled after terminal filtration through a 0.22-micron microporous filter membrane to obtain the traditional Chinese medicine preparation wine.

[0049] Comparative Example 1: the difference between this comparative example and Example 2 is that in the S2 extraction step, no citric acid is added to adjust the pH, and no composite plant enzyme is added, i.e. the pretreated standby medicinal material is mixed with 55-degree strong-flavor liquor, and ultrasonic treatment is carried out at 45 DEG C for 30 minutes, and then the temperature is directly increased to 63 DEG C to reflux for 1.8 hours to obtain the extraction liquid; the remaining steps are the same as those of Example 2.

[0050] Comparative Example 2: the difference between this comparative example and Example 2 is that no cassia and citral are used in the preparation raw materials, i.e. the preparation raw materials are modified as follows: 20 parts of Huangjing, 20 parts of Shanyao, 10 parts of Overberry, 15 parts of Gouqi, 15 parts of Huangqi, 7 parts of Danggui, 10 parts of Fuling, 10 parts of Luohan fruit, 4 parts of Gancao, 3 parts of stevioside, and 700 parts of 55-degree strong-flavor liquor; the preparation method is the same as that of Example 2.

[0051] In order to further illustrate the beneficial technical effects of the embodiments of the present application, the traditional Chinese medicine preparation wine prepared by Examples 1-3 and Comparative Examples 1-2 of the present application is tested, and the test method is as follows:

[0052] Effective component detection: the contents of the polysaccharide of Rhizoma Polygonati, the dioscin and the cinnamyl aldehyde in the prepared Chinese medicine preparation wine samples of Examples 1-3 and Comparative Examples 1-2 were determined by high performance liquid chromatography (HPLC) and ultraviolet-visible spectrophotometry. The sample was diluted 10 times with ultrapure water, 0.5 mL of the diluted solution was used for the polysaccharide of Rhizoma Polygonati determination by the phenol-sulfuric acid method at 490 nm wavelength; 10 μL was used for the HPLC analysis of the dioscin and the cinnamyl aldehyde, wherein the chromatographic conditions of the dioscin were as follows: C18 column, mobile phase of acetonitrile-water (70:30), detection wavelength of 203 nm; the chromatographic conditions of the cinnamyl aldehyde were as follows: C18 column, mobile phase of methanol-water (60:40), detection wavelength of 290 nm. Each sample was tested in triplicate to take the average value, and the content of each effective component in the wine (mg / mL) was calculated, and the results are shown in Table 1.

[0053] Table 1: Effective component content detection results

[0054]

[0055] Stability detection: the precipitation amount of the prepared Chinese medicine preparation wine samples of Examples 1-3 and Comparative Examples 1-2 was determined by the accelerated stability test method. The sample was divided and stored in a transparent glass bottle in a constant temperature and humidity chamber at 40℃±2℃ and relative humidity of 75%±5%. At the end of the 0th, 1st, 3rd and 6th month, 10 mL of the sample was centrifuged at 3000 rpm for 10 minutes at 25℃, the supernatant was discarded, and the wet weight of the precipitate was directly weighed. Each sample was tested in triplicate, and the results were expressed as the precipitation amount in unit volume of wine sample (mg / 10 mL), and the average value was taken, and the results are shown in Table 2. Figure 2

[0056] Sensory evaluation: 10 panelists were invited to score the prepared Chinese medicine preparation wine samples of Examples 1-3 and Comparative Examples 1-2 from aroma, taste, aftertaste and overall acceptability (0-10 points), and each sample was scored 3 times to take the average value, and the scores of each item and the overall acceptability were analyzed, wherein the scores of the examples were between 7.8-8.5, and the scores of the comparative examples were between 5.8-6.5.

[0057] As can be seen from Table 1, the effective component content in the Chinese medicine preparation wine prepared in the examples of the present application is higher than that in the comparative examples, which shows that the present application significantly improves the dissolution of the effective components; under the accelerated experimental conditions for 6 months, the precipitation amounts of all the examples remain at a low level and increase slowly, which fully proves that the hemiacetal structure and hydrogen bond network formed in the present application can effectively maintain the stability of the complex system and prevent the aggregation and precipitation of the components. The Chinese medicine preparation wine prepared in the examples of the present application has a high score because its components are fully dissolved, the flavor substances are well integrated, and the medicinal flavor is well masked, which shows that the product of the present application not only has significant efficacy, but also has good taste and can be accepted by the public. ​

[0058] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely exemplary and that changes in form and detail can be made without departing from the spirit and scope of the application, which is defined by the appended claims and their equivalents.

[0059] The above description of the application and its embodiments is not restrictive, and the embodiments shown in the drawings are only one of the embodiments of the application, and the actual application is not limited thereto. In general, if a person skilled in the art is inspired by it, without departing from the purpose of the invention, without creative design, similar ways and embodiments of the technical solution should belong to the protection scope of the application.

Claims

1. A Chinese medicine prepared liquor, characterized in that, Comprise the following parts by weight: Huangji 10-30 parts, yam 15-25 parts, raspberry 8-12 parts, medlar 10-20 parts, cassia 5-8 parts, radix astragali 10-20 parts, angelica 5-10 parts, fuling 5-15 parts, monk fruit 5-15 parts, liquorice 3-6 parts, flavor modifier 2-4 parts, citral 0.1-0.5 parts, base liquor 600-800 parts; The preparation method of the citral is: (1) taking geraniol as raw material, adding anhydrous dichloromethane solvent to stir and dissolve, then slowly adding active manganese dioxide to react; (2) after the reaction is completed, the solid manganese dioxide is filtered out, and the filtrate is concentrated under reduced pressure to remove the anhydrous dichloromethane solvent to obtain the crude citral; (3) the crude citral is purified by reduced pressure distillation, and the distillate is collected to obtain high-purity citral product, i.e. the citral.

2. The Chinese medicine prepared liquor according to claim 1, characterized in that, The base liquor is 50-60 degree Maotai-flavor liquor or strong-flavor liquor.

3. The Chinese medicine prepared liquor according to claim 1, characterized in that, The flavor modifier is honey or stevioside.

4. The Chinese medicine prepared liquor according to claim 1, characterized in that, The mass ratio of the amount of active manganese dioxide to geraniol in the preparation method (1) of citral is 0.8-1.2:

1.

5. The preparation method of the Chinese medicine prepared liquor according to any one of claims 1-4, characterized in that, Comprise the following steps: S1: raw material pretreatment: cut the Huangji, yam, fuling, radix astragali and angelica into thin slices, crush the raspberry, medlar and monk fruit, and grind the cassia and liquorice into coarse powder to obtain standby medicinal materials; S2: extraction: mix the standby medicinal materials, citral and base liquor, perform ultrasonic treatment, then add citric acid to adjust the pH, add composite plant enzyme for enzymolysis, after the enzymolysis is completed, heat reflux extraction to obtain an extract; S3: filtration and aging: after the extract is filtered, perform stepwise temperature change aging; S4: blending and filling: add the flavor modifier to the aged liquor, dissolve, filter and fill to obtain the Chinese medicine preparation liquor.

6. The preparation method of the traditional Chinese medicine prepared liquor according to claim 5, characterized in that, In step S2, the pH is adjusted to 4.5-5.5 by adding citric acid.

7. The preparation method of the traditional Chinese medicine prepared liquor according to claim 5, characterized in that, In step S2, the composite plant enzyme is compounded by cellulase, pectinase and β-glucosidase in a mass ratio of 1:1:0.

2.

8. The preparation method of the traditional Chinese medicine prepared liquor according to claim 5, characterized in that, In step S3, the process of stepwise temperature change aging is: (1) aging at 20-25℃ for 3-5 days; (2) after the end, transfer to 5-10℃ low temperature environment for 7-10 days.

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