Traditional Chinese medicinal liquor for invigorating qi and blood and strengthening muscles and bones and preparation method thereof

Abstract

The invention discloses traditional Chinese medicinal liquor for invigorating qi and blood and strengthening muscles and bones and a preparation method thereof, and belongs to the technical field of traditional Chinese medicines. The tricholoma matsutake wine is prepared from the following raw materials in parts by weight: 20-40 parts of tricholoma matsutake, 3-9 parts of pilose antler blood, 10-20 parts of cistanche, 9-15 parts of liquorice, 10-20 parts of mulberry, 6-12 parts of fructus amomi, 20-40 parts of astragalus membranaceus, 10-20 parts of angelica sinensis, 10-20 parts of eucommia ulmoides, 6-12 parts of agastache rugosus, 6-12 parts of mint, 6-12 parts of semen cassiae, 50-100 parts of rock candy and 900-1000 parts of Baijiu. The traditional Chinese medicine medicinal liquor prepared by the preparation method disclosed by the invention is rich in polysaccharide, alkaloid, saponin, flavonoid compounds, organic acid, vitamin A and esters, and contains all essential amino acids, in particular higher arginine content. Experiments prove that the traditional Chinese medicinal liquor prepared by the method has good ACE inhibitory activity.

Description

Technical Field

[0001] The invention relates to the technical field of traditional Chinese medicine, and in particular to a traditional Chinese medicine wine capable of replenishing qi and blood and strengthening tendons and bones, and a preparation method thereof. Background Art

[0002] Chinese medicinal wine is a traditional Chinese medicine preparation that combines the tonic effect of Chinese medicine with the blood-activating and collateral-unblocking properties of wine, aiming to achieve the purpose of treatment and health care through internal or external use. With the development of modern science and technology, the preparation technology and efficacy research of Chinese medicinal wine are also constantly improving, so that it still has a place in modern medicine.

[0003] In recent years, the research and development of Chinese herbal wine has received extensive attention, especially in terms of replenishing qi and blood, and strengthening tendons and bones. Through scientific compatibility and modern preparation technology, Chinese herbal wine can not only give full play to the efficacy of Chinese herbal medicines, but also improve their bioavailability and stability. For example, Chinese herbal medicines such as Cistanche deserticola and Eucommia ulmoides are believed to have the effects of replenishing kidney and strengthening yang, strengthening tendons and bones in traditional Chinese medicine theory, while deer antler blood and astragalus are believed to be able to greatly replenish vital energy and benefit essence and blood.

[0004] As a traditional Chinese medicine preparation, Chinese herbal wine has an increasingly broad prospect for research and development and application under the impetus of modern science and technology. Through continuous optimization of formula and preparation process, Chinese herbal wine is expected to play a greater role in the field of medical care. Summary of the invention

[0005] The purpose of the present invention is to provide a Chinese medicinal wine for nourishing qi and blood and strengthening tendons and bones and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] One of the technical solutions of the present invention is a Chinese medicinal wine for nourishing qi and blood and strengthening tendons and bones, which is prepared from the following raw materials in parts by weight: 20-40 parts of matsutake mushroom, 3-9 parts of pilose antler blood, 10-20 parts of cistanche, 9-15 parts of licorice, 10-20 parts of mulberry, 6-12 parts of amomum, 20-40 parts of astragalus, 10-20 parts of angelica, 10-20 parts of eucommia, 6-12 parts of patchouli, 6-12 parts of mint, 6-12 parts of cassia seed, 50-100 parts of crystal sugar and 900-1000 parts of liquor.

[0008] The second technical solution of the present invention is a method for preparing the Chinese medicinal wine, comprising the following steps:

[0009] (1) Pre-treating antler blood with alkaline protease Alcalase;

[0010] (2) slicing the Eucommia ulmoides and Cistanche deserticola, and blanching the sliced ​​Cistanche deserticola;

[0011] (3) frying the Amomum villosum;

[0012] (4) Mix the processed velvet antler blood, Eucommia bark, Cistanche deserticola and Amomum villosum with Matsutake, Licorice, Mulberry, Astragalus, Angelica sinensis, Patchouli, Mint, Cassia seed, crystal sugar and liquor, and put them into ceramic or purple clay wine jars for kiln processing.

[0013] Based on the above technical solution, the present invention has the following technical effects:

[0014] The present invention provides a Chinese medicinal wine for replenishing qi and blood, strengthening muscles and bones and a preparation method thereof. The Chinese medicinal wine prepared by the method contains rich polysaccharides, alkaloids, saponins, flavonoid compounds, organic acids, vitamin A and esters, and the Chinese medicinal wine prepared by the present invention contains all essential amino acids, especially arginine content is high. The present invention also verifies through experiments that the Chinese medicinal wine prepared by the method of the present invention has good ACE inhibitory activity, helps to protect cardiovascular health, and is beneficial to the cardiovascular system. DETAILED DESCRIPTION

[0015] Now, various exemplary embodiments of the present invention are described in detail. The methods in the examples are conventional methods unless otherwise specified, and the reagents used are conventional commercially available reagents or reagents prepared by conventional methods unless otherwise specified. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, features and embodiments of the present invention.

[0016] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0017] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0018] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.

[0019] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0020] The technical solutions described in the present invention, unless otherwise specified, are all conventional solutions in the art, and the reagents or raw materials used, unless otherwise specified, are purchased from commercial channels or have been disclosed.

[0021] The embodiment of the present invention also provides a Chinese medicinal wine for nourishing qi and blood, and strengthening tendons and bones, which is made of the following raw materials, by weight: 20-40 parts of matsutake mushroom, 3-9 parts of pilose antler blood, 10-20 parts of cistanche, 9-15 parts of licorice, 10-20 parts of mulberry, 6-12 parts of amomum, 20-40 parts of astragalus, 10-20 parts of angelica, 10-20 parts of eucommia, 6-12 parts of patchouli, 6-12 parts of mint, 6-12 parts of cassia seed, 50-100 parts of crystal sugar and 900-1000 parts of liquor.

[0022] In some specific embodiments, the soup is made from the following raw materials, by weight: 30 parts of Matsutake, 6 parts of pilose antler blood, 15 parts of Cistanche, 12 parts of licorice, 15 parts of mulberry, 9 parts of Amomum villosum, 30 parts of Astragalus, 15 parts of Angelica sinensis, 15 parts of Eucommia ulmoides, 9 parts of Patchouli, 9 parts of mint, 9 parts of Cassia seed, 70 parts of crystal sugar and 950 parts of liquor.

[0023] Matsutake: Matsutake wine has the effects of supplementing protein, strengthening the body, nourishing the kidney and strengthening yang. It is rich in protein and trace elements, especially zinc, which helps to strengthen the body and nourish the kidney and strengthen yang.

[0024] Deer antler blood: Deer antler blood wine has the effects of nourishing qi and blood, strengthening muscles and bones, and nourishing cardiovascular and cerebrovascular diseases. It can enhance physical fitness, improve anemia, and improve immunity. At the same time, it has a certain auxiliary effect on the recovery of cardiovascular and cerebrovascular diseases.

[0025] Cistanche deserticola: Cistanche deserticola soaked in wine has the effect of nourishing the marrow, strengthening the spleen and nourishing the stomach. Long-term use is beneficial to strengthening the body and is suitable for symptoms such as spleen and kidney failure, male impotence, and female menstrual disorders. In addition, Cistanche deserticola also has the effect of replenishing qi and blood, and nourishing the five internal organs. It is suitable for symptoms such as insufficient qi and blood, palpitations and shortness of breath.

[0026] Licorice: Licorice usually plays the role of harmonizing various medicines in medicinal wine. It has the effects of tonifying the spleen and replenishing qi, clearing away heat and detoxifying, and relieving pain.

[0027] Mulberry: Mulberry has the effects of nourishing yin and blood, moistening dryness and promoting body fluid, and is suitable for symptoms such as liver and kidney yin deficiency, blood deficiency and body fluid deficiency.

[0028] Amomum villosum: Amomum villosum has the effects of removing dampness, stimulating appetite, warming the spleen and stopping diarrhea. It is suitable for symptoms such as spleen and stomach deficiency and cold, and loss of appetite.

[0029] Astragalus: Astragalus wine has the effects of enhancing immunity, improving cardiovascular and cerebrovascular, conditioning the body, and delaying aging. It contains rich saponins, flavonoids and other ingredients, which can effectively improve human immunity and enhance resistance.

[0030] Angelica: Angelica wine has the effects of nourishing blood and regulating menstruation, promoting blood circulation and relieving pain, moistening dryness and lubricating the intestines. It is suitable for symptoms such as dysmenorrhea, low back pain, constipation, and postpartum blood stasis and lower abdominal pain.

[0031] Eucommia: Eucommia wine has the effects of warming the liver and kidneys, strengthening tendons and bones, and removing wind and dampness. It is suitable for symptoms such as weak feet and knees, weak tendons and bones, cold pain in the abdomen, and pain in joints all over the body.

[0032] Patchouli: Patchouli has the effects of dispelling dampness and stopping vomiting. It is suitable for symptoms such as colds, summer dampness, cold and heat headaches, chest and abdominal distension, vomiting and diarrhea.

[0033] Mint: Mint has the effects of dispersing wind-heat, clearing the head and eyes, and relieving the throat. It is suitable for symptoms such as wind-heat colds, headaches, red eyes, and sore throats.

[0034] Cassia seed: Cassia seed has the effects of clearing the liver and improving eyesight, moistening the intestines and promoting bowel movements. It is suitable for symptoms such as red and painful eyes, and constipation.

[0035] Rock sugar: Rock sugar usually plays the role of harmonizing the taste, moistening the lungs and relieving cough in medicinal wine. It is suitable for symptoms such as cough, dry mouth and tongue.

[0036] The embodiment of the present invention also provides a method for preparing the Chinese medicinal wine, comprising the following steps:

[0037] (1) Pre-treating antler blood with alkaline protease Alcalase;

[0038] (2) slicing the Eucommia ulmoides and Cistanche deserticola, and blanching the sliced ​​Cistanche deserticola;

[0039] (3) frying the Amomum villosum;

[0040] (4) Mix the processed velvet antler blood, Eucommia bark, Cistanche deserticola and Amomum villosum with Matsutake, Licorice, Mulberry, Astragalus, Angelica sinensis, Patchouli, Mint, Cassia seed, crystal sugar and liquor, and put them into ceramic or purple clay wine jars for kiln processing.

[0041] In some specific embodiments, the method of pretreating antler blood using alkaline protease Alcalase is as follows: the amount of alkaline protease Alcalase is 600-800 U / g, the pH is 8, the treatment temperature is 60±2° C., and the treatment time is 4-5 h.

[0042] In some specific embodiments, the slicing is specifically to cut Eucommia ulmoides and Cistanche deserticola into thin slices with a thickness of 2-5 mm;

[0043] The blanching method comprises: placing the Cistanche deserticola slices in a single layer on a material tray, and performing an anhydrous blanching treatment using superheated steam;

[0044] The temperature of the superheated steam is 100-120° C., the relative humidity is 30%-45%, and the time is 60-120 seconds.

[0045] In some specific embodiments, the frying treatment is specifically: frying at 90-100° C. for 3-5 minutes.

[0046] In some specific implementation schemes, the kiln making method is: sealing the wine jar in the kiln, the temperature in the wine jar is 40-60° C., and the sealed kiln making time is 7-10 days.

[0047] Through scientific compatibility and modern preparation technology, Chinese herbal liquor can fully exert the medicinal effects of Chinese medicinal materials, and has significant beneficial effects on replenishing qi and blood, strengthening muscles and bones, etc.

[0048] Example 1

[0049] A Chinese medicinal wine for nourishing qi and blood and strengthening tendons and bones is prepared from the following raw materials, measured by weight: 30 parts of matsutake mushroom, 6 parts of pilose antler blood, 15 parts of cistanche deserticola, 12 parts of liquorice, 15 parts of mulberry, 9 parts of amomum villosum, 30 parts of astragalus, 15 parts of angelica, 15 parts of eucommia, 9 parts of patchouli, 9 parts of mint, 9 parts of cassia seed, 50 parts of crystal sugar and 950 parts of liquor.

[0050] The preparation method comprises the following steps:

[0051] (1) After accurately weighing each component, clean the matsutake, Cistanche deserticola, licorice, mulberry, Amomum villosum, Astragalus, Angelica sinensis, Eucommia ulmoides, Patchouli, mint and Cassia seed to remove impurities and dust.

[0052] (2) Pre-treat antler blood with alkaline protease Alcalase (700 U / g): Use 0.1 M NaOH or HCl to adjust the pH value of antler blood to 8.0, put the antler blood with adjusted pH value into a constant temperature water bath, and set the temperature to 60°C. Add the calculated amount of Alcalase, start the enzymatic reaction, and continue for 300 minutes. After the enzymatic reaction is over, use a boiling water bath to heat for 10 minutes to terminate the enzymatic reaction.

[0053] (3) Slice the Eucommia ulmoides and Cistanche deserticola to a thickness of 3 mm. Then place the Cistanche deserticola slices in a single layer on a material tray and perform anhydrous blanching, sterilization and enzyme killing treatment using high-temperature, high-humidity superheated steam. The blanching temperature is controlled at 110° C., the relative humidity of the superheated steam is controlled at 30%, and the blanching time is set to 90 seconds.

[0054] (4) Stir-frying Amomum villosum: the temperature is controlled at 100°C and the time is controlled at 3 minutes to remove some volatile oil and enhance the efficacy.

[0055] (5) Mix the velvet antler blood, Eucommia bark, Cistanche deserticola and Amomum villosum processed in steps (1) to (4) with Matsutake, Licorice, Mulberry, Astragalus, Angelica sinensis, Patchouli, Mint, Cassia seed, crystal sugar and liquor, and put them into a ceramic or purple sand wine jar for kiln-making. During kiln-making, the temperature in the wine jar is controlled at 50° C. and the sealed kiln-making time is 7 days.

[0056] Example 2

[0057] A Chinese medicinal wine for nourishing qi and blood and strengthening tendons and bones is prepared from the following raw materials, by weight: 20 parts of matsutake mushroom, 9 parts of pilose antler blood, 10 parts of cistanche deserticola, 9 parts of liquorice, 20 parts of mulberry, 12 parts of amomum villosum, 40 parts of astragalus, 20 parts of angelica, 10 parts of eucommia, 6 parts of patchouli, 6 parts of mint, 12 parts of cassia seed, 70 parts of crystal sugar and 900 parts of liquor.

[0058] The preparation method comprises the following steps:

[0059] (1) After accurately weighing each component, clean the matsutake, Cistanche deserticola, licorice, mulberry, Amomum villosum, Astragalus, Angelica sinensis, Eucommia ulmoides, Patchouli, mint and Cassia seed to remove impurities and dust.

[0060] (2) Pre-treat antler blood with alkaline protease Alcalase (800 U / g): Use 0.1 M NaOH or HCl to adjust the pH value of antler blood to 8.0, put the antler blood with adjusted pH value into a constant temperature water bath, and set the temperature to 60°C. Add the calculated amount of Alcalase, start the enzymatic reaction, and continue for 240 minutes. After the enzymatic reaction is over, use a boiling water bath to heat for 10 minutes to terminate the enzymatic reaction.

[0061] (3) Slice the Eucommia ulmoides and Cistanche deserticola into slices with a thickness of 5 mm. Then, place the Cistanche deserticola slices in a single layer on a material tray and perform anhydrous blanching sterilization and enzyme killing treatment using high-temperature, high-humidity superheated steam. The blanching temperature is controlled at 100° C., the relative humidity of the superheated steam is controlled at 45%, and the blanching time is set to 120 seconds.

[0062] (4) Stir-frying Amomum villosum: the temperature is controlled at 950℃ and the time is controlled at 4 minutes to remove some volatile oil and enhance the efficacy.

[0063] (5) Mix the velvet antler blood, Eucommia bark, Cistanche deserticola and Amomum villosum processed in steps (1) to (4) with Matsutake, Licorice, Mulberry, Astragalus, Angelica sinensis, Patchouli, Mint, Cassia seed, crystal sugar and liquor, and put them into a ceramic or purple sand wine jar for kiln processing. During kiln processing, the temperature in the wine jar is controlled at 40° C. and the sealed kiln processing time is 10 days.

[0064] Example 3

[0065] A Chinese medicinal wine for nourishing qi and blood and strengthening tendons and bones is prepared from the following raw materials, by weight: 40 parts of matsutake mushroom, 3 parts of pilose antler blood, 20 parts of cistanche deserticola, 15 parts of liquorice, 10 parts of mulberry, 6 parts of amomum villosum, 20 parts of astragalus, 10 parts of angelica, 20 parts of eucommia, 12 parts of patchouli, 12 parts of mint, 6 parts of cassia seed, 100 parts of crystal sugar and 1000 parts of liquor.

[0066] The preparation method comprises the following steps:

[0067] (1) After accurately weighing each component, clean the matsutake, Cistanche deserticola, licorice, mulberry, Amomum villosum, Astragalus, Angelica sinensis, Eucommia ulmoides, Patchouli, mint and Cassia seed to remove impurities and dust.

[0068] (2) Pre-treat antler blood with alkaline protease Alcalase (600 U / g): Use 0.1 M NaOH or HCl to adjust the pH value of antler blood to 8.0, put the antler blood with adjusted pH value into a constant temperature water bath, and set the temperature to 60°C. Add the calculated amount of Alcalase, start the enzymatic reaction, and continue for 280 minutes. After the enzymatic reaction is over, use a boiling water bath to heat for 10 minutes to terminate the enzymatic reaction.

[0069] (3) Slice the Eucommia ulmoides and Cistanche deserticola to a thickness of 2 mm. Then place the Cistanche deserticola slices in a single layer on a material tray and perform anhydrous blanching, sterilization and enzyme killing treatment using high-temperature, high-humidity superheated steam. The blanching temperature is controlled at 120° C., the relative humidity of the superheated steam is controlled at 35%, and the blanching time is set to 60 seconds.

[0070] (4) Stir-frying Amomum villosum: the temperature is controlled at 90°C and the time is controlled at 5 minutes to remove some volatile oil and enhance the efficacy.

[0071] (5) Mix the velvet antler blood, Eucommia bark, Cistanche deserticola and Amomum villosum processed in steps (1) to (4) with Matsutake, Licorice, Mulberry, Astragalus, Angelica sinensis, Patchouli, Mint, Cassia seed, crystal sugar and liquor, and put them into a ceramic or purple sand wine jar for kiln-making. During kiln-making, the temperature in the wine jar is controlled at 60° C. and the sealed kiln-making time is 8 days.

[0072] Comparative Example 1

[0073] The only difference from Example 1 is that the step of pretreating the antler blood with alkaline protease Alcalase is omitted, and the remaining steps are exactly the same as those in Example 1.

[0074] Comparative Example 2

[0075] The only difference from Example 1 is that the blanching step of the Cistanche deserticola slices is omitted, and the remaining steps are exactly the same as those in Example 1.

[0076] Comparative Example 3

[0077] The only difference from Example 1 is that the step of frying Amomum villosum is omitted, and the remaining steps are exactly the same as those in Example 1.

[0078] Experimental example

[0079] 1 The Chinese medicinal liquors prepared in Examples 1-3 and Comparative Examples 1-3 were placed in an environment of 20°C-29°C for 90 days and then tested, as shown in Table 1.

[0080] Table 1

[0081] Appearance Sediment odor taste Example 1 Clear and transparent none Pure fragrance Rich and sweet, with a long aftertaste Example 2 Clear and transparent none Pure fragrance Rich and sweet, with a long aftertaste Example 3 Clear and transparent none Slightly strong alcohol taste Rich and mellow wine flavor Comparative Example 1 Slightly turbid Slight precipitation Slightly strong smell of blood Strong smell of blood Comparative Example 2 Slightly turbid Slight precipitation Pure fragrance Slightly bitter, sweet aftertaste Comparative Example 3 Slightly turbid Slight precipitation Fragrance Rich and sweet, with a long aftertaste

[0082] 2ACE inhibitory activity assay

[0083] The ACE activity detection kit was used to determine the ACE inhibition rate of the Chinese medicinal liquor prepared in Examples 1-3 and Comparative Examples 1-3. The results of three replicates in each group are shown in Table 2.

[0084] Table 2

[0085]

[0086] As can be seen from Table 2, the Chinese medicinal wine prepared by the method of the present invention has good ACE inhibitory activity, which is significantly higher than that of the comparative example.

[0087] 3. Flavor substance detection

[0088] The Chinese medicinal liquor prepared in Example 1 was selected to measure its nutritional components and volatile flavor substances, as shown in Tables 3 and 4.

[0089] Table 3 Nutritional composition (mg / 100g)

[0090]

[0091]

[0092] Table 4 Composition and content of free amino acids (mg / 100g)

[0093]

[0094] As shown in Tables 3-4, the Chinese medicinal wine prepared in Example 1 of the present invention contains rich polysaccharides, alkaloids, saponins, flavonoids, organic acids, vitamin A and esters, and the Chinese medicinal wine prepared in the present invention contains all essential amino acids, especially arginine. Arginine helps to repair and heal wounds, has immunomodulatory functions, and also helps to improve sexual function. Arginine can increase the activity of natural killer cells, enhance the body's immune response, has potential anti-tumor and anti-obesity effects, and can effectively reduce blood ammonia levels.

[0095] More than 270 volatile flavor substances were identified in the Chinese herbal wine prepared in Example 1 of the present invention, mainly including ester substances, aldehyde substances, alcohol substances, acid substances, aromatic substances, ketone substances, etc., with ester substances having the highest content. These volatile flavor substances work together to make the Chinese herbal wine prepared by the present invention mellow and sweet, with a long aftertaste.

[0096] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation methods of the present invention. For ordinary technical users in the relevant field, other different forms of changes or modifications can be made on the basis of the above description. It is not necessary and impossible to list all the implementation methods here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A Chinese medicinal wine for nourishing qi and blood and strengthening muscles and bones, characterized in that: The invention is prepared from the following raw materials by weight: 20-40 parts of matsutake mushroom, 3-9 parts of pilose antler blood, 10-20 parts of cistanche, 9-15 parts of licorice, 10-20 parts of mulberry, 6-12 parts of amomum, 20-40 parts of astragalus, 10-20 parts of angelica, 10-20 parts of eucommia, 6-12 parts of patchouli, 6-12 parts of mint, 6-12 parts of cassia seed, 50-100 parts of crystal sugar and 900-1000 parts of liquor.

2. The Chinese medicinal liquor according to claim 1, characterized in that: The invention is made from the following raw materials, by weight: 30 parts of matsutake mushroom, 6 parts of pilose antler blood, 15 parts of cistanche deserticola, 12 parts of licorice, 15 parts of mulberry, 9 parts of amomum villosum, 30 parts of astragalus, 15 parts of angelica, 15 parts of eucommia, 9 parts of patchouli, 9 parts of mint, 9 parts of cassia seed, 70 parts of crystal sugar and 950 parts of liquor.

3. The method for preparing the Chinese medicinal liquor as claimed in claim 1 or 2, characterized in that: The following steps are involved: (1) Pre-treating antler blood with alkaline protease Alcalase; (2) slicing the Eucommia ulmoides and Cistanche deserticola, and blanching the Cistanche deserticola after slicing; (3) frying the Amomum villosum; (4) Mix the processed velvet antler blood, Eucommia bark, Cistanche deserticola and Amomum villosum with Matsutake, Licorice, Mulberry, Astragalus, Angelica sinensis, Patchouli, Mint, Cassia seed, crystal sugar and liquor, and put them into ceramic or purple clay wine jars for kiln processing.

4. The preparation method according to claim 3, characterized in that: The method for pretreating velvet antler blood using alkaline protease Alcalase is as follows: the amount of the alkaline protease Alcalase is 600-800 U / g, the pH is 8, the treatment temperature is 60±2° C., and the treatment time is 4-5 hours.

5. The preparation method according to claim 3, characterized in that: The slicing is specifically to cut the Eucommia ulmoides and Cistanche deserticola into thin slices with a thickness of 2-5 mm; The blanching method comprises: placing the Cistanche deserticola slices in a single layer on a material tray, and performing an anhydrous blanching treatment using superheated steam; The temperature of the superheated steam is 100-120° C., the relative humidity is 30%-45%, and the time is 60-120 seconds.

6. The preparation method according to claim 3, characterized in that: The frying treatment is specifically: frying at 90-100° C. for 3-5 minutes.

7. The preparation method according to claim 3, characterized in that: The kiln making method is: sealing the wine jar in the kiln, the temperature in the wine jar is 40-60° C., and the sealed kiln making time is 7-10 days.

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