Wolfberry health-care wine and processing method thereof

Abstract

The invention relates to Chinese wolfberry health-care wine and a processing method thereof, and belongs to the technical field of health-care wine. The health-care wine is prepared from the following raw materials in parts by weight: 20-30 parts of fructus lycii, 8-12 parts of fructus crataegi, 5-10 parts of radix puerariae, 4-8 parts of radix astragali seu hedysari, 3-6 parts of radix salviae miltiorrhizae, 3-5 parts of rhizoma polygonati, 10-15 parts of rock candy, 5-8 parts of honey and 500-800 parts of Baijiu, and the health-care wine has the advantages that the taste is slightly sweet, the immunity of a drinker is improved, and the three highs of the drinker are reduced, and is worthy of popularization and application.

Description

Technical Field

[0001] The invention belongs to the technical field of health wine and relates to wolfberry health wine and a processing method thereof. Background Art

[0002] With the aging society, the health problems of the middle-aged and elderly people have received increasing attention. The "three highs" problem is extremely common among the middle-aged and elderly people, seriously affecting their quality of life and physical health. At the same time, the immunity of the middle-aged and elderly people gradually declines, making them vulnerable to various diseases. As a traditional tonic, wolfberry is rich in a variety of nutrients, such as wolfberry polysaccharides, carotenoids, vitamins, etc., and has significant effects in improving immunity and anti-oxidation. However, most of the wolfberry health wines on the market currently only focus on a single tonic function, and it is difficult to satisfy the preferences of the middle-aged and elderly in terms of taste, and the effect of reducing the "three highs" is not significant. In addition, the existing processing methods often cannot fully extract and retain the effective ingredients in the raw materials, resulting in uneven quality of health wines.

[0003] Therefore, the development of a wolfberry health wine with excellent taste, which can effectively improve immunity and reduce the "three highs" and its innovative processing method has important practical significance and market demand. Summary of the invention

[0004] The invention aims to provide a wolfberry health wine and a processing method thereof, which has the characteristics of good taste and reducing the three highs of middle-aged and elderly people.

[0005] The purpose of the present invention can be achieved by the following technical solutions: A wolfberry health wine is prepared from the following raw materials in parts by weight: 20-30 parts of wolfberry, 8-12 parts of hawthorn, 5-10 parts of kudzu root, 4-8 parts of astragalus, 3-6 parts of salvia miltiorrhiza, 3-5 parts of polygonatum, 10-15 parts of crystal sugar, 5-8 parts of honey and 500-800 parts of liquor.

[0006] As a further feature of the present invention, the wolfberry is selected from Ningxia high-quality wolfberry, the hawthorn is selected from Shandong Qingzhou open hawthorn, the kudzu root is selected from Guangxi high-quality kudzu, the astragalus is selected from Inner Mongolia astragalus, the salvia miltiorrhiza is selected from Sichuan Zhongjiang salvia miltiorrhiza, and the polygonatum cyrtonema is selected from Jiuhua Mountain multiflora polygonatum.

[0007] As a further feature of the present invention, the honey is selected from high-quality acacia honey, and the liquor is selected from sorghum liquor brewed from pure grains with a 42-degree alcohol content as a base liquor.

[0008] A method for processing wolfberry health wine comprises the following steps: S1, raw material pretreatment; S2, soaking treatment; S3, fermentation; S4, aging; S5, clarification and filtration; S6. Blending and bottling.

[0009] As a further aspect of the present invention, the raw material pretreatment comprises the following steps: S1. Processing of wolfberries: Rinse the wolfberries with running water for 4-6 times to thoroughly remove dust, impurities and residual pesticides on the surface, then place them in a cool and ventilated place to dry naturally, avoiding direct sunlight to prevent oxidation and loss of nutrients. After drying, use low-temperature freezing and crushing technology. First, place the wolfberries in a freezer at -20℃ for 3-4 hours to fully rupture the wolfberry cells, and then crush the wolfberries into coarse particles with a particle size of about 2-4mm in a low temperature environment (no more than 10℃) to retain the nutrients of the wolfberries to the greatest extent and facilitate the extraction of effective ingredients; S2. Hawthorn processing: Wash the hawthorn, remove the core, and cut into slices with a thickness of about 3-5 mm. Removing the core can avoid the generation of bad taste during the soaking process. Cutting into thin slices can significantly increase the contact area with the wine and promote the rapid dissolution of effective ingredients. Rinse the cut hawthorn slices with clean water to remove surface sugar and impurities, drain the water and set aside; S3, processing kudzu root: wash and peel the kudzu root, cut into slices with a thickness of about 1-2 mm, then put the kudzu root slices into a steamer, steam for 20-30 minutes until the kudzu root is cooked, take out the steamed kudzu root slices, put them into a pulping machine, add an appropriate amount of purified water, and beat them into uniform kudzu root pulp, filter the kudzu root pulp with gauze for 2-3 times, remove the residue and set aside, so as to better extract the effective ingredients in the kudzu root and make them blend into the wine; S4. Treatment of Astragalus and Salvia miltiorrhiza: Soak Astragalus and Salvia miltiorrhiza in clean water for 1.5-2.5 hours to allow them to fully absorb water and soften for subsequent slicing. Wash after soaking, cut into slices with a thickness of 1-2mm using a slicer, and then dry in an oven at 45-55℃ until the moisture content is less than 10%. After drying, put it in a dryer for later use. Slicing and drying can increase the contact area between the raw material and the wine, improve the extraction rate of effective ingredients, and extend the shelf life of the raw material; S5. Processing of Polygonatum sibiricum: Wash Polygonatum sibiricum, remove surface impurities, cut into slices with a thickness of about 2-3mm, and then dry in an oven at 75-85℃ until the water content is less than 8%. The dried Polygonatum sibiricum slices are soaked in rice wine for 3-4 hours, with the amount of rice wine being 15% of the mass of Polygonatum sibiricum. After soaking, they are dried again until the water content is less than 5%, and then crushed into particles with a particle size of about 1-2mm, which can enhance its flavor fusion and efficacy in the wine.

[0010] As a further aspect of the present invention, the soaking treatment comprises the following steps: S1. Use a 2500ml ceramic jar as a soaking container, and put the pre-treated wolfberry, hawthorn slices, astragalus slices, salvia slices, and polygonatum granules into the ceramic jar in sequence; S2. Slowly pour in the sorghum wine, stirring constantly during the pouring process to evenly disperse the ingredients in the wine. After the sorghum wine is poured in, immediately add rock sugar and honey, then seal the mouth of the ceramic jar with plastic wrap, and then cover and seal it to ensure that the container is tightly sealed to prevent air from entering and affecting the soaking effect.

[0011] As a further aspect of the present invention, the fermentation comprises the following steps: S1. Primary fermentation: Place the sealed ceramic jar in a constant temperature and humidity environment with a temperature of 23-25℃ and a relative humidity of 65-75% for primary fermentation. The fermentation time is 20-25 days. During this period, the sugar and other substances in the raw materials begin to ferment under the action of microorganisms to produce alcohol and carbon dioxide. At the same time, the effective ingredients in the raw materials gradually dissolve into the wine. Every 2-3 days, gently shake the ceramic jar once at an amplitude of 35-45 degrees to make the raw materials fully contact with the wine and promote uniform fermentation. S2. Secondary fermentation: After the primary fermentation is completed, open the ceramic jar, filter the wine through a 150-mesh filter into another clean ceramic jar, remove the raw material residue, add kudzu root pulp to the filtered wine, stir evenly and reseal, and place it in an environment with a temperature of 17 - 18°C ​​and a relative humidity of 60 - 65% for secondary fermentation for 15 - 20 days.

[0012] As a further aspect of the present invention, the aging time is 10-12 months.

[0013] As a further aspect of the present invention, the clarification filtration comprises the following steps: S1 Clarification: After aging, add an appropriate amount of chitosan and diatomaceous earth mixed clarifier to the wine. The amount of chitosan is 0.06-0.12% of the mass of the wine, and the amount of diatomaceous earth is 0.1-0.2% of the mass of the wine. After adding the clarifier, stir with a stirrer at a speed of 120-180r / min for 20-30 minutes to fully mix the clarifier and the wine. Then let the wine stand for 72 hours to allow impurities to settle to the bottom of the container. S2 filtration: First, use a plate and frame filter press for coarse filtration to remove large particles of impurities in the wine, with a filtration accuracy of 10μm, and then use a microporous membrane filter with a pore size of 0.45μm for fine filtration to remove tiny particles and colloids in the wine, making the wine clearer and more transparent.

[0014] As a further aspect of the present invention, the blending and bottling comprises the following steps: S1 Blending: Blend the filtered wine, use a high-precision alcohol meter to test the alcohol content, and adjust the alcohol content to 42 degrees by adding a small amount of pure water and sorghum wine. At the same time, use a high-performance liquid chromatograph to test the sugar content in the wine. According to the test results, add wolfberry juice or honey in appropriate amounts to fine-tune the sweetness of the wine, so that the total sugar content is controlled at 11-13g / L; S2 Bottling: The prepared wine is filled into glass bottles sterilized by ultraviolet light through a filling machine, each bottle having a capacity of 500ml or 750ml, and the processing of the wolfberry health wine is completed.

[0015] Wolfberry: Ningxia Zhongning wolfberry is famous for its plump grains and rich nutrition. It is rich in a large number of wolfberry polysaccharides, carotenoids and other effective ingredients. It is the core raw material that provides health benefits and unique flavor.

[0016] Hawthorn: We use open-mouthed hawthorn from Qingzhou, Shandong. Hawthorn is rich in hawthorn flavonoids, organic acids and other ingredients. It has the effects of helping digestion and strengthening the stomach, promoting qi and relieving blood stasis, removing turbidity and reducing blood lipids. It has a positive effect on lowering blood lipids and blood pressure, and can add a unique sweet and sour taste to health wine. Pueraria root: Choose Guangxi Pueraria root, which contains active ingredients such as puerarin and soybean flavonoids, which can improve blood circulation, lower blood pressure and blood sugar, and also regulate the taste of wine, making it more mellow. Astragalus: We use Inner Mongolia Astragalus, which has the function of enhancing immunity and regulating body functions. It works synergistically with other raw materials to further enhance the health-preserving effect of the health wine. Salvia miltiorrhiza: Choose Sichuan Zhongjiang Salvia miltiorrhiza, which can promote blood circulation and remove blood stasis, is beneficial to cardiovascular health, helps lower blood lipids and blood pressure, improve blood circulation, and provide all-round protection for the health of middle-aged and elderly people.

[0017] Polygonatum: We use Polygonatum sibiricum from Jiuhua Mountain. Polygonatum sibiricum is rich in polysaccharides, steroidal saponins and other ingredients. It has the effects of replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs and benefiting the kidneys. It can enhance the overall conditioning of health wine on body functions and at the same time improve the mellow taste of the wine. Rock sugar: Rock sugar adjusts the taste, increases sweetness, makes the wine taste smoother and more balanced, and masks the bitter taste that may be brought by some raw materials. Honey: High-quality locust flower honey can not only further improve the taste, but also has the effects of moistening the lungs and relieving coughs, moistening the intestines and promoting bowel movements. At the same time, it interacts with other ingredients to enhance the overall quality of the health wine. Liquor: Sorghum liquor brewed from pure grains is used as the base liquor. Sorghum liquor has a mellow aroma and good solubility. It can fully dissolve and extract the effective ingredients in the raw materials. Its own flavor blends with other raw materials to enhance the overall taste of the health wine.

[0018] Beneficial effects of the present invention: 1. Improved taste: The unique flavor of Ningxia Zhongning wolfberry is combined with the sweetness and sourness of Shandong Qingzhou open-mouthed hawthorn, rock sugar and the sweetness of acacia honey, making the health wine taste mellow, soft and rich in layers. The sweetness and sourness of hawthorn neutralizes the bitterness of some medicinal materials, and rock sugar and honey add smoothness and sweetness, meeting the taste needs of middle-aged and elderly people; 2. Improve immunity: The wolfberry polysaccharide rich in Ningxia Zhongning wolfberry can regulate the activity of immune cells, and the astragalus polysaccharide and other ingredients contained in Inner Mongolia Astragalus can enhance the body's immune function. The two work synergistically to significantly improve the immunity of middle-aged and elderly people and reduce the risk of disease; 3. Reduce "three highs": Hawthorn flavonoids and organic acids in hawthorn can reduce blood lipids and blood pressure; puerarin and soybean flavonoids glycosides in Guangxi Pueraria can improve blood circulation, reduce blood pressure and blood sugar; Sichuan Zhongjiang Salvia miltiorrhiza can promote blood circulation and remove blood stasis, which helps to reduce blood lipids and blood pressure. These raw materials work together to play a good role in regulating the "three highs" problems of middle-aged and elderly people; 4. The wolfberry is processed by low-temperature freezing and crushing technology. First, the cells are frozen to break, and then the cells are crushed at low temperature to retain the nutrients to the greatest extent and promote the extraction of effective ingredients. The kudzu root is steamed, pulped and filtered to better extract the effective ingredients and blend them into the wine. The soaking, slicing and drying of raw materials such as astragalus and salvia miltiorrhiza increase the contact area with the wine and improve the extraction rate. 5. The first fermentation is carried out in a specific constant temperature and humidity environment to promote the fermentation of raw sugar and the dissolution of effective ingredients; Pueraria lobata pulp is added in the second fermentation to make the wine composition more coordinated and the taste and flavor better; the 10-month aging process allows the ingredients in the wine to fully blend and react, making the taste more mellow and the aroma more intense. DETAILED DESCRIPTION

[0019] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0020] Embodiment 1:

[0021] A wolfberry health wine is prepared from the following raw materials in parts by weight: 20 parts of wolfberry, 8 parts of hawthorn, 5 parts of kudzu root, 4 parts of astragalus, 3 parts of salvia miltiorrhiza, 3 parts of polygonatum, 10 parts of crystal sugar, 5 parts of honey, and 500 parts of liquor.

[0022] The wolfberry is selected from Ningxia high-quality wolfberry, the hawthorn is selected from Shandong Qingzhou open hawthorn, the kudzu root is selected from Guangxi high-quality kudzu, the astragalus is selected from Inner Mongolia astragalus, the salvia miltiorrhiza is selected from Sichuan Zhongjiang salvia miltiorrhiza, and the polygonatum cyrtonema is selected from Jiuhua Mountain multiflora polygonatum.

[0023] The honey is made of high-quality Sophora japonica honey, and the liquor is made of 42-proof pure grain sorghum liquor as the base liquor.

[0024] A method for processing wolfberry health wine comprises the following steps: S1, raw material pretreatment; S2, soaking treatment; S3, fermentation; S4, aging; S5, clarification and filtration; S6. Blending and bottling.

[0025] The raw material pretreatment comprises the following steps: S1. Processing of wolfberries: Rinse the wolfberries with running water for 4-6 times to thoroughly remove dust, impurities and residual pesticides on the surface, then place them in a cool and ventilated place to dry naturally, avoiding direct sunlight to prevent oxidation and loss of nutrients. After drying, use low-temperature freezing and crushing technology. First, place the wolfberries in a freezer at -20℃ for 3-4 hours to fully rupture the wolfberry cells, and then crush the wolfberries into coarse particles with a particle size of about 2-4mm in a low temperature environment (no more than 10℃) to retain the nutrients of the wolfberries to the greatest extent and facilitate the extraction of effective ingredients; S2. Hawthorn processing: Wash the hawthorn, remove the core, and cut into slices with a thickness of about 3-5 mm. Removing the core can avoid the generation of bad taste during the soaking process. Cutting into thin slices can significantly increase the contact area with the wine and promote the rapid dissolution of effective ingredients. Rinse the cut hawthorn slices with clean water to remove surface sugar and impurities, drain the water and set aside; S3, processing kudzu root: wash and peel the kudzu root, cut into slices with a thickness of about 1-2 mm, then put the kudzu root slices into a steamer, steam for 20-30 minutes until the kudzu root is cooked, take out the steamed kudzu root slices, put them into a pulping machine, add an appropriate amount of purified water, and beat them into uniform kudzu root pulp, filter the kudzu root pulp with gauze for 2-3 times, remove the residue and set aside, so as to better extract the effective ingredients in the kudzu root and make them blend into the wine; S4. Treatment of Astragalus and Salvia miltiorrhiza: Soak Astragalus and Salvia miltiorrhiza in clean water for 1.5 - 2.5 hours to allow them to fully absorb water and soften for subsequent slicing. Wash after soaking, cut into slices with a thickness of 1 - 2 mm using a slicer, and then dry in an oven at 45 - 55°C until the moisture content is less than 10%, and then put in a dryer for later use. Slicing and drying can increase the contact area between the raw material and the wine, improve the extraction rate of the effective ingredients, and extend the shelf life of the raw material; S5. Processing of Polygonatum sibiricum: Wash Polygonatum sibiricum, remove surface impurities, cut into slices with a thickness of about 2-3mm, and then dry in an oven at 75-85℃ until the water content is less than 8%. The dried Polygonatum sibiricum slices are soaked in rice wine for 3-4 hours, with the amount of rice wine being 15% of the mass of Polygonatum sibiricum. After soaking, they are dried again until the water content is less than 5%, and then crushed into particles with a particle size of about 1-2mm, which can enhance its flavor fusion and efficacy in the wine.

[0026] The soaking process comprises the following steps: S1. Use a 2500ml ceramic jar as a soaking container, and put the pre-treated wolfberry, hawthorn slices, astragalus slices, salvia slices, and polygonatum granules into the ceramic jar in sequence; S2. Slowly pour in the sorghum wine, stirring constantly during the pouring process to evenly disperse the ingredients in the wine. After the sorghum wine is poured in, immediately add rock sugar and honey, then seal the mouth of the ceramic jar with plastic wrap, and then cover and seal it to ensure that the container is tightly sealed to prevent air from entering and affecting the soaking effect.

[0027] The fermentation comprises the following steps: S1. Primary fermentation: Place the sealed ceramic jar in a constant temperature and humidity environment with a temperature of 23-25℃ and a relative humidity of 65-75% for primary fermentation. The fermentation time is 20-25 days. During this period, the sugar and other substances in the raw materials begin to ferment under the action of microorganisms to produce alcohol and carbon dioxide. At the same time, the effective ingredients in the raw materials gradually dissolve into the wine. Every 2-3 days, gently shake the ceramic jar once at an amplitude of 35-45 degrees to make the raw materials fully contact with the wine and promote uniform fermentation. S2. Secondary fermentation: After the primary fermentation is completed, open the ceramic jar, filter the wine through a 150-mesh filter into another clean ceramic jar, remove the raw material residue, add kudzu root pulp to the filtered wine, stir evenly and reseal, and place it in an environment with a temperature of 17 - 18°C ​​and a relative humidity of 60 - 65% for secondary fermentation for 15 - 20 days.

[0028] The aging time is 10-12 months.

[0029] The clarification filtration comprises the following steps: S1 Clarification: After aging, add an appropriate amount of chitosan and diatomaceous earth mixed clarifier to the wine. The amount of chitosan is 0.06-0.12% of the mass of the wine, and the amount of diatomaceous earth is 0.1-0.2% of the mass of the wine. After adding the clarifier, stir with a stirrer at a speed of 120-180r / min for 20-30 minutes to fully mix the clarifier and the wine. Then let the wine stand for 72 hours to allow impurities to settle to the bottom of the container. S2 filtration: First, use a plate and frame filter press for coarse filtration to remove large particles of impurities in the wine, with a filtration accuracy of 10μm, and then use a microporous membrane filter with a pore size of 0.45μm for fine filtration to remove tiny particles and colloids in the wine, making the wine clearer and more transparent.

[0030] The blending and bottling process comprises the following steps: S1 Blending: Blend the filtered wine, use a high-precision alcohol meter to test the alcohol content, and adjust the alcohol content to 42 degrees by adding a small amount of pure water and sorghum wine. At the same time, use a high-performance liquid chromatograph to test the sugar content in the wine. According to the test results, add wolfberry juice or honey in appropriate amounts to fine-tune the sweetness of the wine, so that the total sugar content is controlled at 11-13g / L; S2 Bottling: The prepared wine is filled into glass bottles sterilized by ultraviolet light through a filling machine, each bottle having a capacity of 500ml or 750ml, and the processing of the wolfberry health wine is completed.

[0031] Embodiment 2:

[0032] Different from Example 1, a wolfberry health wine is made of the following raw materials in parts by weight: wolfberry: 25 parts, hawthorn: 10 parts, kudzu root: 8 parts, astragalus: 7 parts, salvia miltiorrhiza: 4 parts, polygonatum: 4 parts, crystal sugar: 12 parts, honey: 6 parts, and white wine: 500 parts.

[0033] Embodiment three:

[0034] Different from Example 1 and Example 2, a wolfberry health wine is provided, which is made of the following raw materials in parts by weight: wolfberry: 30 parts, hawthorn: 12 parts, kudzu root: 9 parts, astragalus: 8 parts, salvia miltiorrhiza: 5 parts, polygonatum: 4 parts, crystal sugar: 14 parts, honey: 7 parts, and white wine: 500 parts.

[0035] The three highs of the embodiment were tested, and 150 middle-aged and elderly people aged between 55 and 70 years old, suffering from the "three highs" and low immunity were selected and randomly divided into three groups, 50 people in each group, namely, Group 1 of Example 1 (drinking the health wine produced in Example 1), Group 2 of Example 2 (drinking the health wine produced in Example 2) and Group 3 of Example 3 (drinking the health wine produced in Example 3), and they continued to drink for 6 months. During the experiment, the three groups of people maintained the same normal diet and living habits, and avoided taking other drugs or health products that may affect the "three highs" and immunity. Before the experiment, 3 months and 6 months after the experiment, the three groups of people were tested for blood pressure, blood sugar, blood lipids and immunity-related indicators, and the experimental results are summarized in the following table, Systolic blood pressure (mmHg) Before the experiment Experimental 3 months Experimental 6 months Embodiment Group 155.2 ± 8.5 142.6 ± 7.8 135.5 ± 6.9 Embodiment 2 154.8 ± 9.2 143.1 ± 8.1 136.2 ± 7.3 Embodiment 3 153.9 ± 8.8 150.2 ± 8.5 148.7 ± 8.2 Diastolic blood pressure (mmHg) Before the experiment Experimental 3 months Experimental 6 months Embodiment Group 95.6 ± 6.2 88.4 ± 5.8 85.2 ± 5.5 Embodiment 2 95.8 ± 6.5 88.8 ± 6.1 85.5 ± 5.7 Embodiment 3 95.4 ± 6.3 92.7 ± 6.0 91.5 ± 5.9 Blood sugar (mmol / L 2 hours after meal) Before the experiment Experimental 3 months Experimental 6 months Embodiment Group 12.5 ± 1.2 10.8 ± 1.0 9.6 ± 0.8 Embodiment 2 12.6 ± 1.3 10.6 ± 1.0 9.4 ± 0.8 Embodiment 3 12.4 ± 1.2 11.8 ± 1.1 11.2 ± 1.0 Total cholesterol (mmol / L) Before the experiment Experimental 3 months Experimental 6 months Embodiment Group 5.8 ± 0.5 5.1 ± 0.4 4.6 ± 0.3 Embodiment 2 5.9 ± 0.6 5.0 ± 0.4 4.5 ± 0.3 Embodiment 3 5.7 ± 0.5 5.5 ± 0.4 5.3 ± 0.4 It can be seen from the experimental data that the wolfberry health wine of the present invention has the characteristics of reducing the three highs.

[0036] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A wolfberry health wine, characterized in that: The health wine is prepared from the following raw materials in parts by weight: 20-30 parts of wolfberry, 8-12 parts of hawthorn, 5-10 parts of kudzu root, 4-8 parts of astragalus, 3-6 parts of salvia miltiorrhiza, 3-5 parts of polygonatum, 10-15 parts of crystal sugar, 5-8 parts of honey and 500-800 parts of liquor.

2. The wolfberry health wine according to claim 1, characterized in that: The wolfberry is selected from Ningxia high-quality wolfberry, the hawthorn is selected from Shandong Qingzhou open hawthorn, the kudzu root is selected from Guangxi high-quality kudzu, the astragalus is selected from Inner Mongolia astragalus, the salvia miltiorrhiza is selected from Sichuan Zhongjiang salvia miltiorrhiza, and the polygonatum cyrtonema is selected from Jiuhua Mountain multiflora polygonatum.

3. The wolfberry health wine according to claim 1, characterized in that: The honey is made of high-quality Sophora japonica honey, and the liquor is made of 42-proof pure grain sorghum liquor as the base liquor.

4. A method for processing wolfberry health wine according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, raw material pretreatment; S2, soaking treatment; S3, fermentation; S4, aging; S5, clarification and filtration; S6. Blending and bottling.

5. The method for processing wolfberry health wine according to claim 4, characterized in that: The raw material pretreatment comprises the following steps: S1. Processing of wolfberries: Rinse the wolfberries with running water for 4-6 times to thoroughly remove dust, impurities and residual pesticides on the surface, then place them in a cool and ventilated place to dry naturally, avoiding direct sunlight to prevent oxidation and loss of nutrients. After drying, use low-temperature freezing and crushing technology. First, place the wolfberries in a freezer at -20℃ for 3-4 hours to fully rupture the wolfberry cells, and then crush the wolfberries into coarse particles with a particle size of about 2-4mm in a low temperature environment (no more than 10℃) to retain the nutrients of the wolfberries to the greatest extent and facilitate the extraction of effective ingredients; S2. Hawthorn processing: Wash the hawthorn, remove the core, and cut into slices with a thickness of about 3-5 mm. Removing the core can avoid the generation of bad taste during the soaking process. Cutting into thin slices can significantly increase the contact area with the wine and promote the rapid dissolution of effective ingredients. Rinse the cut hawthorn slices with clean water to remove surface sugar and impurities, drain the water and set aside; S3, processing kudzu root: wash and peel the kudzu root, cut into slices with a thickness of about 1-2 mm, then put the kudzu root slices into a steamer, steam for 20-30 minutes until the kudzu root is cooked, take out the steamed kudzu root slices, put them into a pulping machine, add an appropriate amount of purified water, and beat them into uniform kudzu root pulp, filter the kudzu root pulp with gauze for 2-3 times, remove the residue and set aside, so as to better extract the effective ingredients in the kudzu root and make them blend into the wine; S4. Processing of Astragalus and Salvia miltiorrhiza: Soak Astragalus and Salvia miltiorrhiza in clean water for 1.5-2.5 hours to allow them to fully absorb water and soften for subsequent slicing. Wash them after soaking and cut them into slices with a thickness of 1-2 mm using a slicer. Dry them in an oven at 45-55°C until the water content is less than 10%. After drying, put them in a dryer for later use. Slicing and drying can increase the contact area between the raw material and the wine, improve the extraction rate of the effective ingredients, and extend the shelf life of the raw material. S5. Processing of Polygonatum sibiricum: Wash Polygonatum sibiricum, remove surface impurities, cut into slices with a thickness of about 2-3mm, and then dry in an oven at 75-85℃ until the water content is less than 8%. The dried Polygonatum sibiricum slices are soaked in rice wine for 3-4 hours, and the amount of rice wine used is 15% of the mass of Polygonatum sibiricum. After soaking, they are dried again until the water content is less than 5%, and then crushed into particles with a particle size of about 1-2mm, which can enhance its flavor fusion and efficacy in the wine.

6. The method for processing wolfberry health wine according to claim 5, characterized in that: The soaking process comprises the following steps: S1. Use a 2500ml ceramic jar as a soaking container, and put the pre-treated wolfberry, hawthorn slices, astragalus slices, salvia slices, and polygonatum granules into the ceramic jar in sequence; S2. Slowly pour in the sorghum wine, stirring constantly during the pouring process to evenly disperse the ingredients in the wine. After the sorghum wine is poured in, immediately add rock sugar and honey, then seal the mouth of the ceramic jar with plastic wrap, and then cover and seal it to ensure that the container is tightly sealed to prevent air from entering and affecting the soaking effect.

7. The method for processing wolfberry health wine according to claim 6, characterized in that: The fermentation comprises the following steps: S1. Primary fermentation: Place the sealed ceramic jar in a constant temperature and humidity environment with a temperature of 23 - 25°C and a relative humidity of 65 - 75% for primary fermentation. The fermentation time is 20 - 25 days. During this period, the sugar and other substances in the raw materials begin to ferment under the action of microorganisms to produce alcohol and carbon dioxide. At the same time, the effective ingredients in the raw materials gradually dissolve into the wine. Every 2 - 3 days, gently shake the ceramic jar once at an amplitude of 35 - 45 degrees to make the raw materials fully contact with the wine and promote uniform fermentation. S2. Secondary fermentation: After the primary fermentation is completed, open the ceramic jar, filter the wine through a 150-mesh filter into another clean ceramic jar, remove the raw material residue, add kudzu root pulp to the filtered wine, stir evenly and reseal, and place it in an environment with a temperature of 17 - 18°C ​​and a relative humidity of 60 - 65% for secondary fermentation for 15 - 20 days.

8. The method for processing wolfberry health wine according to claim 7, characterized in that: The aging time is 10-12 months.

9. The method for processing wolfberry health wine according to claim 8, characterized in that: The clarification filtration comprises the following steps: S1 Clarification: After aging, add an appropriate amount of chitosan and diatomaceous earth mixed clarifier to the wine, the amount of chitosan is 0.06-0.12% of the wine mass, and the amount of diatomaceous earth is 0.1-0.2% of the wine mass. After adding the clarifier, stir with a stirrer at a speed of 120-180r / min for 20-30 minutes to fully mix the clarifier and the wine, and then let the wine stand for 72 hours to allow impurities to settle to the bottom of the container; S2 filtration: First, use a plate and frame filter press for coarse filtration to remove large particles of impurities in the wine, with a filtration accuracy of 10μm, and then use a microporous membrane filter with a pore size of 0.45μm for fine filtration to remove tiny particles and colloids in the wine, making the wine clearer and more transparent.

10. The method for processing wolfberry health wine according to claim 9, characterized in that: The blending and bottling process comprises the following steps: S1 Blending: Blend the filtered wine, use a high-precision alcohol meter to test the alcohol content, and adjust the alcohol content to 42 degrees by adding a small amount of pure water and sorghum wine. At the same time, use a high-performance liquid chromatograph to test the sugar content in the wine. According to the test results, add wolfberry juice or honey in appropriate amounts to fine-tune the sweetness of the wine, so that the total sugar content is controlled at 11-13g / L; S2 Bottling: The prepared wine is filled into glass bottles sterilized by ultraviolet light through a filling machine, each bottle having a capacity of 500ml or 750ml, and the processing of the wolfberry health wine is completed.