A traditional Chinese medicine yellow rice wine for mental disorders

Abstract

This invention relates to a technical optimization scheme, specifically disclosing a traditional Chinese medicine rice wine for mental disorders. This rice wine is prepared by the following method: S1, soaking rice: Take glutinous rice and a water tank, place the glutinous rice in the water tank and soak it until the water completely submerges the rice. Soak for 25-32 hours at a temperature of 6-15℃, wherein the ratio of glutinous rice to water is 1:3. This invention focuses on three core dimensions: soothing the liver and relieving depression, calming the mind and stabilizing the will, and resolving phlegm and opening the orifices. Bupleurum, Curcuma, and Cyperus relieve liver depression and regulate Qi; Ziziphus jujuba seed, Platycladus orientalis seed, and Polygala tenuifolia nourish the heart and calm the mind, stabilizing the will and relieving irritability; Acorus tatarinowii, Pinellia ternata, and Citrus reticulata resolve phlegm, open the orifices, and strengthen the spleen and stomach. The multi-component synergistic effect comprehensively regulates the three major pathogenesis mechanisms of liver Qi, heart and mind, and phlegm-dampness, precisely targeting symptoms such as low mood, irritability, insomnia, chest tightness, belching, and restlessness caused by mental disorders.

Description

Technical Field

[0001] This invention relates to the field of rice wine technology, and more particularly to a traditional Chinese medicine rice wine for mental disorders. Background Technology

[0002] Yellow wine is a low-alcohol fermented wine made primarily from grains such as rice, millet, corn, and wheat, through the addition of koji (fermentation starter) and yeast. Its alcohol content is typically between 14% and 20%, and it has a mellow taste and is rich in nutrients.

[0003] Mental disorders encompass a variety of symptoms, including depression, anxiety, insomnia, and emotional distress. In modern society, the incidence rate is increasing year by year due to factors such as life stress, emotional imbalance, and disrupted sleep patterns. Current clinical treatments primarily rely on chemical drugs, which can quickly control symptoms, but long-term use can easily lead to side effects such as dizziness, drowsiness, gastrointestinal discomfort, and dependence. Furthermore, they cannot address the root causes of imbalances in the body's internal organs, blood, and emotions. Traditional Chinese medicine (TCM) treats mental disorders with core principles of soothing the liver and relieving depression, calming the mind and stabilizing the spirit, and resolving phlegm and opening the orifices. Its effects are gentle and have few side effects. However, existing TCM preparations are mostly in the form of decoctions, pills, and powders, which present problems such as inconvenience in administration, bitter taste, slow absorption, and low patient compliance. As a carrier of both food and medicine, rice wine can promote the dissolution of effective components of traditional Chinese medicine and has the effects of warming the meridians and regulating qi and blood. However, most existing medicinal rice wines are just ordinary medicinal wines, and the formulation and preparation process have not been optimized for mental disorders. They have defects such as low content of effective components, unstable efficacy, spicy taste, and easy damage to the spleen and stomach with long-term consumption. They cannot meet the needs of patients with mental disorders for long-term conditioning and gentle treatment. Therefore, there is an urgent need for a Chinese medicinal rice wine with precise formulation, scientific process, suitable taste and stable efficacy to make up for the shortcomings of existing technology. Therefore, in order to solve these problems, a Chinese medicinal rice wine for mental disorders is proposed. Summary of the Invention

[0004] The purpose of this invention is to address the shortcomings of existing technologies by proposing a traditional Chinese medicine rice wine for mental disorders.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A type of traditional Chinese medicine rice wine used for mental disorders, prepared by the following method:

[0007] S1. Soaking rice: Take glutinous rice raw material and a water tank. Place the glutinous rice raw material in the water tank and soak it until the water surface is completely submerged. Soak for 25-32 hours at a temperature of 6-15℃. The ratio of glutinous rice raw material to water is 1:3.

[0008] S2. Steaming rice: Place the soaked glutinous rice in a steamer and spread it out so that the thickness of the glutinous rice is controlled at 10-18cm. Steam the glutinous rice in the steamer until it is cooked.

[0009] S3. Spread cool. Take a drying board, place the steamed glutinous rice on the drying board, and spread the steamed glutinous rice evenly on the drying board so that the thickness of the steamed glutinous rice on the drying board is 3-5cm. Use a hair dryer to blow air on the spread steamed glutinous rice to cool it down quickly. Stop when the temperature of the steamed glutinous rice drops to 22℃. You will get the cooled glutinous rice.

[0010] S4. Mixing with yeast: Mix the Chinese herbal medicine composition and yeast powder evenly with the cooled glutinous rice to obtain glutinous rice containing the Chinese herbal medicine composition and yeast powder.

[0011] S5. Fermentation: Place the glutinous rice containing the Chinese herbal medicine composition and yeast powder into a fermentation tank and compact it. Ferment the glutinous rice containing the Chinese herbal medicine composition and yeast powder in the fermentation tank at 22-34℃ for 62-87 hours, stirring it every 12 hours to promote vigorous fermentation. After fermentation, open the fermentation tank and add water to obtain glutinous rice containing the Chinese herbal medicine composition, yeast powder, and water. The ratio of glutinous rice containing the Chinese herbal medicine composition and yeast powder to water is 80:1.

[0012] S6. Pressing and clarification: Glutinous rice containing the Chinese herbal medicine composition, yeast powder and water is introduced into a pressing tank for pressing to obtain wine. Then, a clarifying agent is added to the obtained wine, and then it is filtered to remove the solids to obtain raw wine.

[0013] S7. Heating and aging: The raw wine is placed in a heating tank and heated at 65-83℃ for 33-45 minutes. Heating the raw wine can sterilize it. The sterilized wine is then bottled for aging.

[0014] Preferably, the traditional Chinese medicine composition is prepared by the following method:

[0015] Take 1-2 parts by weight of Bupleurum, 1-3 parts by weight of Curcuma longa, 2-4 parts by weight of Cyperus rotundus, 2-5 parts by weight of Citrus reticulata peel, 1-2 parts by weight of Citrus medica, 1-3 parts by weight of Albizia julibrissin bark, 2-4 parts by weight of Albizia julibrissin flower, and 1-2 parts by weight of Rosa rugosa.

[0016] Take 1-2 parts by weight of jujube seed, 1-3 parts by weight of cypress seed, 1-2 parts by weight of polygala root, 3-5 parts by weight of poria cocos, 2-3 parts by weight of polygonum multiflorum stem, 3-6 parts by weight of lily bulb, and 1-2 parts by weight of lotus seed.

[0017] Take 1-2 parts by weight of Acorus tatarinowii, 1-2 parts by weight of Pinellia ternata, 2-3 parts by weight of Citrus reticulata peel, and 2-4 parts by weight of Poria cocos.

[0018] After the above raw materials are cleaned, they are pulverized to obtain the traditional Chinese medicine composition powder.

[0019] The obtained traditional Chinese medicine composition powder is extracted to obtain the traditional Chinese medicine composition.

[0020] Preferably, in the S1 rice soaking step, the water temperature is controlled at 8-12℃, the soaking time is 28-30 hours, and the water is changed every 8 hours during the soaking process to remove impurities and starch gelatinization layer from the surface of the glutinous rice.

[0021] Preferably, in the S2 rice steaming step, the rice is steamed at normal pressure with a steam pressure of 0.05-0.08MPa for 40-60 minutes to ensure that the glutinous rice is not undercooked, the grains are plump and do not stick together.

[0022] Preferably, in step S4, the mass ratio of the traditional Chinese medicine composition, the yeast powder, and the cooled glutinous rice is 1-3:0.5-1:100. During mixing, a three-dimensional mixer is used to stir for 5-10 minutes to ensure that the components are evenly dispersed.

[0023] Preferably, in the S5 fermentation step, the initial fermentation temperature is controlled at 28-32℃, and after 48 hours of fermentation, the temperature is reduced to 22-25℃, the total fermentation time is 72-80 hours, and the stirring speed is 30-50 r / min.

[0024] Preferably, the Chinese herbal medicine composition is extracted using ethanol reflux extraction, with an ethanol volume fraction of 60%-70%, a material-to-liquid ratio of 1:10-1:15, an extraction temperature of 70-80℃, and extraction twice, each time for 1.5-2 hours. The combined extracts are then concentrated to a clear extract with a relative density of 1.15-1.20.

[0025] Preferably, in the S6 clarification step, the clarifying agent is a composite clarifying agent of gelatin and bentonite in a mass ratio of 1:3, the amount added is 0.1%-0.3% of the total mass of the wine, the clarification temperature is 4-10℃, and the clarification time is 24-48 hours.

[0026] Preferably, in the S7 decoction step, indirect heating is carried out using a water bath, with uniform stirring during the heating process. After sterilization, the temperature is rapidly reduced to below 20°C, and the aging time is 6-12 months at a aging temperature of 10-15°C.

[0027] The herbal rice wine obtained in this invention has an alcohol content of 12-16% vol, a total flavonoid content of ≥0.3 mg / mL, a total polysaccharide content of ≥0.5 mg / mL, no precipitation, no off-odor, and meets the safety standards for edible rice wine.

[0028] Compared with the prior art, the beneficial effects of the present invention are:

[0029] 1. This invention focuses on three core dimensions: soothing the liver and relieving depression, calming the mind and stabilizing the will, and resolving phlegm and opening the orifices. Bupleurum, Curcuma, and Cyperus rotundus relieve liver depression and regulate Qi. Ziziphus jujuba seed, Platycladus orientalis seed, and Polygala tenuifolia nourish the heart, calm the mind, stabilize the will and relieve irritability. Acorus tatarinowii, Pinellia ternata, and Citrus reticulata resolve phlegm, open the orifices, strengthen the spleen and stomach. The multi-component synergistic effect comprehensively regulates the three major pathogenesis of liver Qi, heart and mind, and phlegm and dampness. It is effective in precisely treating symptoms such as low mood, irritability, insomnia, dreaminess, chest tightness, belching, and restlessness caused by mental disorders.

[0030] 2. This invention uses traditional rice wine preparation technology. Low-temperature fermentation and gentle decoction preserve the effective components of Chinese medicine to the greatest extent. The ethanol and polysaccharide system promotes the rapid dissolution and intestinal absorption of active ingredients such as flavonoids, saponins, and alkaloids, avoiding the first-pass effect of the liver. The onset of action is faster than traditional pills and powders, and it is gentle and non-irritating.

[0031] 3. This invention employs a standardized seven-step process: soaking rice, steaming rice, cooling, mixing with yeast, fermentation, pressing and clarification, and brewing and aging. It strictly controls parameters such as temperature, time, and proportion to ensure that each batch of product has a stable content of effective ingredients, a mellow taste, and no spicy or irritating sensation, resulting in high patient compliance with long-term consumption.

[0032] 4. The raw materials in this invention are all Chinese medicinal herbs that are both food and medicine, as well as edible glutinous rice and yeast. They do not contain chemical additives. Long-term consumption will not cause dependence or damage to the liver and kidneys. It has both conditioning and nourishing effects and is suitable for long-term auxiliary treatment and daily emotional care for patients with mental disorders. Attached Figure Description

[0033] Figure 1 This is a flowchart of a traditional Chinese medicine rice wine for mental disorders proposed in this invention. Detailed Implementation

[0034] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0035] In the description of this invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0036] Reference Figure 1 A type of traditional Chinese medicine rice wine used for mental disorders, prepared by the following method:

[0037] S1. Soaking rice: Take glutinous rice raw material and a water tank. Place the glutinous rice raw material in the water tank and soak it until the water surface is completely submerged. Soak for 25-32 hours at a temperature of 6-15℃. The ratio of glutinous rice raw material to water is 1:3.

[0038] S2. Steaming rice: Place the soaked glutinous rice in a steamer and spread it out so that the thickness of the glutinous rice is controlled at 10-18cm. Steam the glutinous rice in the steamer until it is cooked.

[0039] S3. Spread cool. Take a drying board, place the steamed glutinous rice on the drying board, and spread the steamed glutinous rice evenly on the drying board so that the thickness of the steamed glutinous rice on the drying board is 3-5cm. Use a hair dryer to blow air on the spread steamed glutinous rice to cool it down quickly. Stop when the temperature of the steamed glutinous rice drops to 22℃. You will get the cooled glutinous rice.

[0040] S4. Mixing with yeast: Mix the Chinese herbal medicine composition and yeast powder evenly with the cooled glutinous rice to obtain glutinous rice containing the Chinese herbal medicine composition and yeast powder.

[0041] S5. Fermentation: Place the glutinous rice containing the Chinese herbal medicine composition and yeast powder into a fermentation tank and compact it. Ferment the glutinous rice containing the Chinese herbal medicine composition and yeast powder in the fermentation tank at 22-34℃ for 62-87 hours, stirring it every 12 hours to promote vigorous fermentation. After fermentation, open the fermentation tank and add water to obtain glutinous rice containing the Chinese herbal medicine composition, yeast powder, and water. The ratio of glutinous rice containing the Chinese herbal medicine composition and yeast powder to water is 80:1.

[0042] S6. Pressing and clarification: Glutinous rice containing the Chinese herbal medicine composition, yeast powder and water is introduced into a pressing tank for pressing to obtain wine. Then, a clarifying agent is added to the obtained wine, and then it is filtered to remove the solids to obtain raw wine.

[0043] S7. Heating and aging: The raw wine is placed in a heating tank and heated at 65-83℃ for 33-45 minutes. Heating the raw wine can sterilize it. The sterilized wine is then bottled for aging.

[0044] As a technical optimization of the present invention, the traditional Chinese medicine composition is prepared by the following method:

[0045] Take 1-2 parts by weight of Bupleurum, 1-3 parts by weight of Curcuma longa, 2-4 parts by weight of Cyperus rotundus, 2-5 parts by weight of Citrus reticulata peel, 1-2 parts by weight of Citrus medica, 1-3 parts by weight of Albizia julibrissin bark, 2-4 parts by weight of Albizia julibrissin flower, and 1-2 parts by weight of Rosa rugosa.

[0046] Take 1-2 parts by weight of jujube seed, 1-3 parts by weight of cypress seed, 1-2 parts by weight of polygala root, 3-5 parts by weight of poria cocos, 2-3 parts by weight of polygonum multiflorum stem, 3-6 parts by weight of lily bulb, and 1-2 parts by weight of lotus seed.

[0047] Take 1-2 parts by weight of Acorus tatarinowii, 1-2 parts by weight of Pinellia ternata, 2-3 parts by weight of Citrus reticulata peel, and 2-4 parts by weight of Poria cocos.

[0048] After the above raw materials are cleaned, they are pulverized to obtain the traditional Chinese medicine composition powder.

[0049] The obtained traditional Chinese medicine composition powder is extracted to obtain the traditional Chinese medicine composition.

[0050] As a technical optimization of the present invention, in the S1 rice soaking step, the water temperature is controlled at 8-12℃, the soaking time is 28-30 hours, and the water is changed every 8 hours during the soaking process to remove impurities and starch gelatinization layer from the surface of the glutinous rice.

[0051] As a technical optimization of the present invention, in the S2 rice steaming step, the rice is steamed at normal pressure with a steam pressure of 0.05-0.08MPa for 40-60 minutes to ensure that the glutinous rice is not undercooked, the grains are plump and do not stick together.

[0052] As a technical optimization of the present invention, in the S4 mixing step, the mass ratio of the Chinese herbal medicine composition, the yeast powder and the cooled glutinous rice is 1-3:0.5-1:100. During mixing, a three-dimensional mixer is used to stir for 5-10 minutes to ensure that the components are evenly dispersed.

[0053] As a technical optimization of the present invention, in the S5 fermentation step, the initial fermentation temperature is controlled at 28-32℃, and after 48 hours of fermentation, the temperature is reduced to 22-25℃, the total fermentation time is 72-80 hours, and the stirring speed is 30-50 r / min.

[0054] As a technical optimization of the present invention, the extraction of the traditional Chinese medicine composition adopts the ethanol reflux extraction method, with an ethanol volume fraction of 60%-70%, a material-liquid ratio of 1:10-1:15, an extraction temperature of 70-80℃, extraction twice, each time for 1.5-2 hours, and the combined extracts are concentrated to a clear extract with a relative density of 1.15-1.20.

[0055] As a technical optimization of the present invention, in the S6 clarification step, the clarifying agent is a composite clarifying agent of gelatin and bentonite with a mass ratio of 1:3, the amount added is 0.1%-0.3% of the total mass of the wine, the clarification temperature is 4-10℃, and the clarification time is 24-48 hours.

[0056] As a technical optimization of the present invention, in the S7 heating step, indirect heating is carried out in a water bath, and the mixture is stirred at a constant speed during the heating process. After sterilization, the temperature is quickly lowered to below 20°C, and the aging time is 6-12 months with an aging temperature of 10-15°C.

[0057] The herbal rice wine obtained in this invention has an alcohol content of 12-16% vol, a total flavonoid content of ≥0.3 mg / mL, a total polysaccharide content of ≥0.5 mg / mL, no precipitation, no off-odor, and meets the safety standards for edible rice wine.

[0058] As a technical optimization solution of the present invention

[0059] The working principle of the herbal rice wine of this invention is based on the theory of emotional pathogenesis in traditional Chinese medicine and the synergistic mechanism of modern drug preparations. Through the synergistic effect of the formulation, rice wine carrier, and preparation process, it achieves targeted conditioning and systemic nourishment for mental disorders, specifically in the following stages:

[0060] Raw material soaking and starch activation stage (S1 rice soaking): Glutinous rice is soaked at a low temperature of 6-15℃ for 25-32 hours. Water fully penetrates into the starch granules, breaking down the starch crystal structure and ensuring complete gelatinization. Simultaneously, impurities and free starch on the surface of the glutinous rice are removed, preventing rancidity and turbidity during subsequent fermentation. Low-temperature soaking preserves the nutrients of the glutinous rice, providing a high-quality carbon source for subsequent fermentation and ensuring the efficient functioning of the yeast enzyme system.

[0061] Starch maturation and loosening of texture stage (S2 steamed rice): Glutinous rice with a thickness of 10-18cm is steamed under normal pressure. Heat is evenly transferred to the interior of the grains, the starch is completely gelatinized, and the proteins are denatured. The glutinous rice grains become loose and porous, increasing the contact area with the Chinese herbal medicine composition and yeast. Steaming is done without open flame or high temperature damage, avoiding the loss of nutrients, while killing miscellaneous bacteria on the surface of the glutinous rice and reducing the risk of fermentation contamination.

[0062] Temperature control and enzyme activity adaptation stage (S3 cooling): Spread the steamed glutinous rice into a thin layer of 3-5cm and quickly cool it to 22℃ with a blower. This temperature is the optimal growth temperature for microorganisms such as Rhizopus and yeast in the yeast starter, avoiding the high temperature that could kill the active yeast strains. Rapid cooling prevents the glutinous rice from becoming mushy or sticky, keeping the grains loose and laying the foundation for uniform mixing with the yeast starter later.

[0063] The mixing and pre-dissolving stage of medicinal herbs and rice (S4 mixing with yeast): After the traditional Chinese medicine composition is pulverized and extracted by ethanol reflux, the effective components (flavonoids, saponins, polysaccharides, alkaloids) are dispersed in molecular form and uniformly mixed with yeast powder and glutinous rice. The amylase, saccharifying enzyme, and protease in the yeast begin to initially decompose the glutinous rice starch and protein, generating small molecules such as glucose and amino acids. At the same time, the effective components of the traditional Chinese medicine are fully combined with the glutinous rice matrix to form a "medicine-rice-yeast" complex system, providing a prerequisite for fermentation and component dissolution.

[0064] Microbial fermentation and component transformation stage (S5 fermentation): The mixed materials are sealed and fermented at 22-34℃. Microorganisms in the yeast rapidly multiply, amylase converts glutinous rice starch into glucose, and yeast ferments glucose to produce ethanol and small amounts of esters and alcohols for flavor. During fermentation, the enzyme system produced by microbial metabolism further decomposes the macromolecular components of traditional Chinese medicine into easily absorbed small molecule active substances. The system is stirred every 12 hours to increase the oxygen content, promote microbial growth, and prevent excessively high local temperatures from destroying the effective components. The ethanol and organic acid system produced during fermentation acts as a natural solvent to continuously extract the residual effective components of traditional Chinese medicine, achieving the dual effects of "fermentation to enhance efficacy and solvent extraction". After fermentation, water is added to adjust the concentration of the liquor, balance the taste and efficacy, and avoid excessive alcohol irritating the stomach and intestines.

[0065] Solid-liquid separation and clarification purification stage (S6 Pressing and Clarification): The pressing process completely separates the wine from the lees, removing residual ineffective fibers and impurities from the lees, while retaining all active ingredients and flavor compounds in the wine. A gelatin-benzene composite clarifying agent is added, which removes suspended particles, proteins, pectin, and other impurities from the wine through adsorption and bridging at low temperatures, preventing sedimentation and turbidity in the finished product. Simultaneously, it does not adsorb the effective components of traditional Chinese medicine, ensuring both efficacy and a clear, transparent appearance.

[0066] Sterilization and Aging Enhancement Stage (S7 Decoction and Aging): Gentle heating at 65-83℃ for 33-45 minutes kills residual microorganisms and enzymes in the wine, preventing subsequent spoilage. Low-temperature sterilization does not destroy heat-sensitive active ingredients such as flavonoids and saponins. After heating, the wine is bottled for aging. Ethanol, organic acids, and traditional Chinese medicine components undergo slow esterification, oxidation, and condensation reactions, gradually enriching the flavor. The active ingredients of the traditional Chinese medicine become more stable and homogeneous. Simultaneously, the polysaccharides and amino acids in the rice wine synergistically enhance the effects of nourishing the heart and calming the mind, as well as soothing the liver and regulating qi. Long-term aging results in a milder medicinal effect and a more palatable taste.

[0067] Mechanism of action in vivo: After consumption, the ethanol in the wine acts as a penetration enhancer, quickly carrying the effective components of traditional Chinese medicine through the gastrointestinal mucosa into the bloodstream, bypassing the liver's first-pass metabolism and shortening the onset time. The liver-soothing and mood-regulating components act on the liver meridian, relieving qi stagnation and promoting smooth qi flow, alleviating chest tightness, irritability, and emotional distress; the mind-calming and tranquilizing components act on the heart meridian, nourishing heart blood, calming the mind, and improving insomnia, excessive dreaming, and palpitations; the phlegm-resolving and orifice-opening components act on the spleen, stomach, and brain orifices, strengthening the spleen, resolving phlegm, and clearing the mind, improving dizziness, drowsiness, and mental confusion. These three components synergistically regulate liver qi, heart qi, and spleen qi, restoring the balance of qi and blood in the internal organs, fundamentally improving symptoms of mental disorders. Simultaneously, the yellow wine warms and unblocks the meridians, harmonizes qi and blood, and nourishes the whole body, avoiding the stomach-heavy and cloying problems associated with simple traditional Chinese medicine treatments, achieving the goal of "treating both the symptoms and the root cause, and providing gentle conditioning."

[0068] The specific implementation method is as follows:

[0069] S1. Soaking rice: Take 10kg of glutinous rice, add 30kg of water, soak at 10℃ for 29 hours, changing the water every 8 hours;

[0070] S2. Steaming rice: Spread glutinous rice to a height of 15cm and steam at 0.06MPa for 50 minutes to obtain cooked glutinous rice;

[0071] S3. Spread out to cool: Spread out 4cm and cool with air to 22℃;

[0072] S4. Mixing with starter culture: Add 200g of the herbal composition and 80g of starter culture powder, and stir in a three-dimensional mixer for 8 minutes; Herbal composition: Bupleurum chinense 1.5 parts, Curcuma longa 2 parts, Cyperus rotundus 3 parts, Citrus reticulata 3.5 parts, Citrus medica 1.5 parts, Albizia julibrissin bark 2 parts, Albizia julibrissin flower 3 parts, Rosa rugosa 1.5 parts, Ziziphus jujuba var. spinosa 1.5 parts, Platycladus orientalis seed 2 parts, Polygala tenuifolia 1.5 parts, Poria cocos 4 parts, Polygonum multiflorum 2.5 parts, Lilium brownii 4.5 parts, Nelumbo nucifera seed 1.5 parts, Acorus tatarinowii 1.5 parts, Pinellia ternata 1.5 parts, Citrus reticulata 2.5 parts, Poria cocos 3 parts, reflux extract with 65% ethanol, concentrate to a clear extract with a relative density of 1.18;

[0073] S5. Fermentation: Ferment at 30℃ for 76 hours, stirring every 12 hours. After fermentation, add 1.25kg of water.

[0074] S6. Pressing and clarification: Add 0.2% of gelatin-benzene composite clarifying agent (1:3), clarify at 8℃ for 36 hours, and filter to obtain raw wine;

[0075] S7. Frying and Aging: Heat at 75℃ for 40 minutes, sterilize, bottle, and age at 12℃ for 9 months to obtain the finished rice wine.

[0076] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A traditional Chinese medicine rice wine for treating mental disorders, characterized in that, This traditional Chinese medicine rice wine is prepared using the following method: S1. Soaking rice: Take glutinous rice raw material and a water tank. Place the glutinous rice raw material in the water tank and soak it until the water surface is completely submerged. Soak for 25-32 hours at a temperature of 6-15℃. The ratio of glutinous rice raw material to water is 1:

3. S2. Steaming rice: Place the soaked glutinous rice in a steamer and spread it out so that the thickness of the glutinous rice is controlled at 10-18cm. Steam the glutinous rice in the steamer until it is cooked. S3. Spread cool. Take a drying board, place the steamed glutinous rice on the drying board, and spread the steamed glutinous rice evenly on the drying board so that the thickness of the steamed glutinous rice on the drying board is 3-5cm. Use a hair dryer to blow air on the spread steamed glutinous rice to cool it down quickly. Stop when the temperature of the steamed glutinous rice drops to 22℃. You will get the cooled glutinous rice. S4. Mixing with yeast: Mix the Chinese herbal medicine composition and yeast powder evenly with the cooled glutinous rice to obtain glutinous rice containing the Chinese herbal medicine composition and yeast powder. S5. Fermentation: Place the glutinous rice containing the Chinese herbal medicine composition and yeast powder into a fermentation tank and compact it. Ferment the glutinous rice containing the Chinese herbal medicine composition and yeast powder in the fermentation tank at 22-34℃ for 62-87 hours, stirring it every 12 hours to promote vigorous fermentation. After fermentation, open the fermentation tank and add water to obtain glutinous rice containing the Chinese herbal medicine composition, yeast powder, and water. The ratio of glutinous rice containing the Chinese herbal medicine composition and yeast powder to water is 80:

1. S6. Pressing and clarification: Glutinous rice containing the Chinese herbal medicine composition, yeast powder and water is introduced into a pressing tank for pressing to obtain wine. Then, a clarifying agent is added to the obtained wine, and then it is filtered to remove the solids to obtain raw wine. S7. Heating and aging: The raw wine is placed in a heating tank and heated at 65-83℃ for 33-45 minutes. Heating the raw wine can sterilize it. The sterilized wine is then bottled for aging.

2. A traditional Chinese medicine rice wine for mental disorders according to claim 1, characterized in that, The traditional Chinese medicine composition is prepared by the following method: Take 1-2 parts by weight of Bupleurum, 1-3 parts by weight of Curcuma longa, 2-4 parts by weight of Cyperus rotundus, 2-5 parts by weight of Citrus reticulata peel, 1-2 parts by weight of Citrus medica, 1-3 parts by weight of Albizia julibrissin bark, 2-4 parts by weight of Albizia julibrissin flower, and 1-2 parts by weight of Rosa rugosa. Take 1-2 parts by weight of jujube seed, 1-3 parts by weight of cypress seed, 1-2 parts by weight of polygala root, 3-5 parts by weight of poria cocos, 2-3 parts by weight of polygonum multiflorum stem, 3-6 parts by weight of lily bulb, and 1-2 parts by weight of lotus seed. Take 1-2 parts by weight of Acorus tatarinowii, 1-2 parts by weight of Pinellia ternata, 2-3 parts by weight of Citrus reticulata peel, and 2-4 parts by weight of Poria cocos. After the above raw materials are cleaned, they are pulverized to obtain the traditional Chinese medicine composition powder. The obtained traditional Chinese medicine composition powder is extracted to obtain the traditional Chinese medicine composition.

3. A traditional Chinese medicine rice wine for mental disorders according to claim 1, characterized in that, In the S1 rice soaking step, the water temperature is controlled at 8-12℃, and the soaking time is 28-30 hours. The water is changed every 8 hours during the soaking process to remove impurities and starch gelatinization layer from the surface of the glutinous rice.

4. A traditional Chinese medicine rice wine for mental disorders according to claim 1, characterized in that, In the S2 rice steaming step, steaming is carried out at normal pressure with a steam pressure of 0.05-0.08MPa for 40-60 minutes to ensure that the glutinous rice is not undercooked, the grains are plump and do not stick together.

5. A traditional Chinese medicine rice wine for mental disorders according to claim 1, characterized in that, In step S4, the mass ratio of the Chinese herbal medicine composition, yeast powder, and cooled glutinous rice is 1-3:0.5-1:

100. During mixing, a three-dimensional mixer is used to stir for 5-10 minutes to ensure that the components are evenly dispersed.

6. A traditional Chinese medicine rice wine for mental disorders according to claim 1, characterized in that, In the S5 fermentation process, the initial fermentation temperature is controlled at 28-32℃, and after 48 hours of fermentation, the temperature is lowered to 22-25℃. The total fermentation time is 72-80 hours, and the stirring speed is 30-50 r / min.

7. A traditional Chinese medicine rice wine for mental disorders according to claim 1, characterized in that, The Chinese herbal composition was extracted using ethanol reflux extraction, with an ethanol volume fraction of 60%-70%, a material-to-liquid ratio of 1:10-1:15, an extraction temperature of 70-80℃, and two extractions, each lasting 1.5-2 hours. The combined extracts were then concentrated to a clear extract with a relative density of 1.15-1.

20.

8. A traditional Chinese medicine rice wine for mental disorders according to claim 1, characterized in that, In the S6 clarification step, the clarifying agent is a composite clarifying agent of gelatin and bentonite in a mass ratio of 1:3, and the amount added is 0.1%-0.3% of the total mass of the wine. The clarification temperature is 4-10℃, and the clarification time is 24-48 hours.

9. A traditional Chinese medicine rice wine for mental disorders according to claim 1, characterized in that, In the S7 decanting process, indirect heating is achieved using a water bath with uniform stirring during the heating process. After sterilization, the temperature is rapidly reduced to below 20°C, and the aging time is 6-12 months at a temperature of 10-15°C.

10. A traditional Chinese medicine rice wine for mental disorders according to any one of claims 1-9, characterized in that, The resulting Chinese herbal rice wine has an alcohol content of 12-16% vol, a total flavonoid content of ≥0.3 mg / mL, a total polysaccharide content of ≥0.5 mg / mL, no precipitation, no off-odor, and meets the safety standards for edible rice wine.

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