Ginseng medicinal liquor with body building effect and brewing method thereof

Abstract

The invention relates to the technical field of preparation of health-care medicinal liquor, in particular to a brewing method of ginseng medicinal liquor with a body building effect, which comprises the following steps: selecting wild ginseng of more than 20 years or superior forest to participate in 60-DEG C pure grain small-fire cooking, cleaning the ginseng with 20-25 DEG C softened water and keeping the integrity of the ginseng, performing temperature-controlled air-drying until the ginseng is 70% dry, taking out the ginseng, and taking out the ginseng. The preparation method comprises the following steps: putting ginseng, white spirit, 5-8% of Chinese wolfberry and 3-5% of radix astragali into a glass bottle according to a mass ratio of 1: 20, firstly injecting 60% of white spirit, standing for 30 days, then supplementing 40% of the rest white spirit, sealing, semi-burying in a shady and cool storehouse with soil with the pH of 6.5-7.0, adding fresh ginseng slices accounting for 5% of the total weight of the ginseng in the fifth year and the eighth year, soaking for more than ten years, and unsealing when the alcoholic strength is not lower than 55 degrees. The prepared medicinal liquor can be used for preparing health-care products for enhancing immunity and resisting fatigue, solves the problem of low extraction rate of effective components in a traditional method, and is remarkable in health-care effect.

Description

Technical Field

[0001] The present invention relates to the technical field of health care medicinal liquor preparation, and particularly to a ginseng medicinal liquor with the efficacy of strengthening the body and its brewing method. Background Art

[0002] Ginseng, as a precious traditional Chinese medicine, has the effects of greatly tonifying qi, restoring pulse and arresting collapse, invigorating the spleen and replenishing the lung, promoting the production of body fluid and nourishing blood, calming the nerves and improving intelligence, and is widely used in the field of traditional Chinese medicine. Brewing medicinal liquor with ginseng as the raw material is one of its common application forms. Through the extraction of alcohol, the active ingredients in ginseng can be dissolved in the liquor, which is convenient for the human body to absorb.

[0003] However, there are many deficiencies in the traditional brewing method of ginseng medicinal liquor: the lack of precise temperature and humidity control in the drying process affects the drying degree of ginseng and the stability of active ingredients; the storage environment control is inaccurate, and the best conditions for the aging of the medicinal liquor cannot be provided, resulting in a long brewing cycle but a low content of active ingredients.

[0004] Therefore, there is an urgent need for a brewing method that can solve the above problems and improve the content of active ingredients and health care efficacy of ginseng medicinal liquor. Summary of the Invention

[0005] In view of the deficiencies of the prior art, the present invention provides a ginseng medicinal liquor with the efficacy of strengthening the body and its brewing method. By optimizing each link in the brewing process, the extraction rate of ginseng active ingredients is improved, the health care efficacy of the medicinal liquor is enhanced, and at the same time, the stability and consistency of the medicinal liquor quality are ensured.

[0006] To achieve the above objectives, the present invention is realized through the following technical solutions: A brewing method of a ginseng medicinal liquor with the efficacy of strengthening the body, comprising the following steps: S1. Select wild ginseng over 20 years old or high-quality understory ginseng produced by simulating the natural environment, and the white liquor is pure grain small-burn with an alcohol content of 60 degrees.

[0007] S2. Wash the fresh ginseng with softened water at a temperature of 20 - 25 °C, and use a soft brush to remove the dust. During the cleaning process, ensure the integrity of the ginseng without broken whiskers. At the same time, clean the transparent glass bottle, and soak it in an edible grade citric acid solution for 10 - 15 minutes during cleaning to avoid oil fume sticking to the inner wall.

[0008] S3. Place the cleaned ginseng on a drying rack with a temperature control device, and dry it to 70% dry in a natural environment with a temperature of 20 - 25 °C and a humidity of 50 - 60%.

[0009] S4. Soak ginseng and sorghum liquor in a glass bottle in proportion. The mass ratio of ginseng to liquor is 1:20. When soaking for the first time, first inject 60% of the total amount of liquor, let it stand for 30 days, and then supplement the remaining 40% of the liquor. At the same time, add wolfberries accounting for 5 - 8% of the weight of the liquor and astragalus membranaceus accounting for 3 - 5%. After soaking, cover it with a sealing cap and wrap it tightly with food-grade plastic wrap.

[0010] S5. Store the sealed glass bottle of ginseng medicinal liquor in a cool warehouse. Half of the glass bottle is on the ground and half is underground. When storing semi-buried, the buried part of the container is in direct contact with the soil. The pH value of the soil is 6.5 - 7.0, and the soil layer around the container is replaced before the rainy season every year. A temperature and humidity monitoring device is set in the warehouse, with the temperature controlled at 10 - 15°C and the humidity controlled at 50 - 60%, and it is stored in the natural indoor environment. Add fresh ginseng slices accounting for 5% of the total amount of ginseng in the 5th year and the 8th year respectively, and seal it immediately after adding.

[0011] S6. It can be opened and drunk only after soaking for more than ten years. Before opening, it is necessary to detect the alcohol content to ensure that the alcohol content is not less than 55 degrees.

[0012] The ginseng medicinal liquor prepared by the above method has an amber body and a light transmittance ≥ 85%, indicating that the liquor is crystal clear and of excellent quality; the total amount of ginsenoside Rg3 + Rg5 in the medicinal liquor ≥ 15mg / 100ml. Ginsenoside is the main active ingredient of ginseng and has various effects such as anti-tumor, antioxidant, and immune enhancement; the volume fraction of ethanol in the medicinal liquor remains at 52 - 55%. The appropriate alcohol content can not only ensure the dissolution of active ingredients but also be suitable for human consumption; the content of flavonoid compounds in the medicinal liquor ≥ 120mg / L. Flavonoid compounds have functions such as antioxidant, anti-inflammatory, and immune regulation, further enhancing the health care effect of the medicinal liquor.

[0013] The present invention provides a ginseng medicinal liquor with the effect of strengthening the body and its brewing method. It has the following beneficial effects: 1. By using softened water at 20 - 25°C to wash ginseng, the present invention avoids the influence of calcium and magnesium ions in hard water on the active ingredients of ginseng. At the same time, the appropriate temperature can not only effectively wash the dust on the surface of ginseng but also will not damage the tissue structure and active ingredients of ginseng due to too high or too low temperature. Using a soft brush to wash can thoroughly remove the dust without damaging ginseng, ensuring the integrity of ginseng, especially the roots cannot be broken because the roots of ginseng also contain rich active ingredients. Soaking and cleaning the glass bottle with food-grade citric acid solution can effectively remove the oil stains and impurities on the inner wall, ensure the cleanliness of the container, and avoid contaminating the medicinal liquor.

[0014] 2. In the present invention, ginseng and white liquor are proportioned by a mass ratio of 1:20. For the first soaking, 60% of the white liquor is injected first, and after standing for 30 days, the remaining 40% of the white liquor is supplemented. This way of adding white liquor in stages enables ginseng to come into contact with white liquor of a higher concentration in the initial stage, promoting the preliminary release of active ingredients. As the white liquor is gradually added, a concentration gradient is formed, further improving the extraction rate of active ingredients. At the same time, wolfberry and astragalus membranaceus are added. Wolfberry has the effects of nourishing the liver and kidney, improving eyesight, and astragalus membranaceus has the effects of invigorating qi and consolidating the exterior, diuretic and detoxifying, etc. They act synergistically with ginseng to jointly enhance the health-improving effect of the medicinal liquor.

[0015] 3. In the present invention, through the semi-underground storage method in combination with an appropriate soil pH value and regular replacement of the soil layer, the constant temperature and moisture-holding characteristics of the soil and the action of microorganisms in the soil are utilized to provide a stable microenvironment for the aging of the medicinal liquor. Precise temperature and humidity control in the storage room further ensures the stability of the storage environment of the medicinal liquor, which is beneficial to the slow reaction and coordination balance of various components in the medicinal liquor, and improves the quality of the medicinal liquor. Fresh ginseng slices accounting for 5% of the total amount of ginseng are added in the 5th year and the 8th year, which can continuously supplement the active ingredients of ginseng during the soaking process and further increase the content of active ingredients such as ginsenosides in the medicinal liquor. Detailed implementation mode

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0017] Embodiment 1: The embodiment of the present invention provides a method for brewing a ginseng medicinal liquor with the health-improving effect, including the following steps: S1. Raw material selection: Select 500 g of high-quality wild ginseng grown for 20 years in a simulated natural environment, and select 10 catties (5000 g) of pure grain small-batch distilled liquor with an alcohol content of 60 degrees as the white liquor. Select premium wolfberry produced in Zhongning, Ningxia as the wolfberry, which is calculated at 6% of the weight of the white liquor, i.e., 300 g; select high-quality astragalus membranaceus produced in Longxi, Gansu as the astragalus membranaceus, which is calculated at 4% of the weight of the white liquor, i.e., 200 g.

[0018] S2. Cleaning treatment: Wash the fresh ginseng with softened water at a temperature of 22°C and a hardness not exceeding 50 mg / L, and gently brush the surface dust with a soft brush to ensure the integrity of the ginseng and no broken roots. At the same time, soak a transparent glass bottle made of high borosilicate glass (4 mm thick) in an edible grade citric acid solution (concentration 5%) for 12 minutes, then rinse it with clean water and dry it for later use.

[0019] S3. Drying process: Place the cleaned ginseng on a drying rack with a semiconductor temperature control board (which can accurately control the temperature within the range of ±1°C), and dry it to 70% dryness in a natural environment with a temperature of 22°C and a humidity of 55%.

[0020] S4. Brewing process: Put the dried ginseng into a glass bottle, first inject 60% (3000g) of the total amount of white liquor, then add the weighed wolfberries and astragalus membranaceus, cover with a sealing cap, and let it stand for 30 days. After 30 days, supplement the remaining 40% of the white liquor (2000g), cover with the sealing cap again, and wrap and seal it with food-grade PE material (thickness 0.04mm) plastic wrap.

[0021] S5. Storage management: Store the sealed glass bottle in a cool warehouse, with half of the glass bottle on the ground and half underground. The buried part is in direct contact with the soil with a pH value of 6.8, and replace the soil layer within 20 cm around the container before the rainy season every year. Install an intelligent temperature and humidity sensor with wireless transmission function in the warehouse to monitor the temperature and humidity in real time, control the temperature at 12°C, and the humidity at 55%. When it comes to the 5th year and the 8th year of brewing, add fresh ginseng slices (25g) accounting for 5% of the total amount of ginseng respectively, and seal it immediately after adding.

[0022] S6. Unsealing and detection: Unseal after brewing for 10 years, and conduct alcohol content detection at an ambient temperature of 20 ± 1°C using the densitometer method. The detection result is 56 degrees, meeting the requirement of not less than 55 degrees.

[0023] Quality detection of the medicinal liquor Appearance detection: The liquor body is amber in color, and the light transmittance detection is 88%, meeting the requirement of light transmittance ≥ 85%.

[0024] Active ingredient detection: Use high-performance liquid chromatography to detect the content of ginsenoside Rg3 + Rg5, and the result is 16.5mg / 100mL, meeting the requirement of ≥ 15mg / 100mL.

[0025] Alcohol content detection: The volume fraction of ethanol is 54%, within the range of 52 - 55%.

[0026] Flavonoid compound detection: Use spectrophotometry to detect the content of flavonoid compounds, and the result is 135mg / L, meeting the requirement of ≥ 120mg / L.

[0027] Example two: The embodiment of the present invention provides a method for brewing a ginseng medicinal liquor with the efficacy of strengthening the body, including the following steps: S1. Raw material selection: Select 500 g of high-quality wild ginseng grown in a simulated natural environment for 25 years. For the baijiu, choose 10 jin (5000 g) of pure grain small-batch distilled baijiu with an alcohol content of 60 degrees. Select wolfberries produced in Zhongning, Ningxia, of special grade, calculated at 5% of the weight of the baijiu, which is 250 g; select astragalus membranaceus produced in Longxi, Gansu, of high quality, calculated at 5% of the weight of the baijiu, which is 250 g.

[0028] S2. Cleaning treatment: Wash the fresh ginseng with softened water at a temperature of 20°C and a hardness not exceeding 50 mg / L, and gently brush the surface dust with a soft brush to ensure the integrity of the ginseng and no broken roots. At the same time, soak the transparent glass bottle made of high borosilicate glass (4 mm thick) in a food-grade citric acid solution (concentration 5%) for 15 minutes, then rinse it with clean water and dry it for later use.

[0029] S3. Drying treatment: Place the cleaned ginseng on a drying rack with a semiconductor temperature control board (which can accurately control the temperature within the range of ±1°C), and dry it in a natural environment with a temperature of 20°C and a humidity of 60% until it is 70% dry.

[0030] S4. Brewing process: Put the dried ginseng into the glass bottle, first pour in 60% of the total amount of baijiu (3000 g), then add the weighed wolfberries and astragalus membranaceus, cover with a sealing cap, and let it stand for 30 days. After 30 days, supplement the remaining 40% of the baijiu (2000 g), cover with the sealing cap again, and wrap and seal it with food-grade PE material (0.04 mm thick) plastic wrap.

[0031] S5. Storage management: Store the sealed glass bottle in a cool warehouse, with half of the bottle on the ground and half underground. The buried part is in direct contact with the soil with a pH value of 6.5, and replace the soil layer within 20 cm around the container before each rainy season. Install an intelligent temperature and humidity sensor with wireless transmission function in the warehouse to monitor the temperature and humidity in real time, control the temperature at 10°C and the humidity at 50%. When it comes to the 5th year and the 8th year of brewing, add fresh ginseng slices (25 g) accounting for 5% of the total amount of ginseng respectively, and seal it immediately after adding.

[0032] S6. Unsealing inspection: Unseal after brewing for 10 years, and use a hydrometer method to detect the alcohol content at an ambient temperature of 20±1°C. The detection result is 55 degrees, meeting the requirement of not less than 55 degrees.

[0033] Quality inspection of the medicinal liquor The light transmittance is 85%, the total amount of ginsenoside Rg3+Rg5 is 15.2 mg / 100 mL, the volume fraction of ethanol is 52%, and the flavonoid compound is 125 mg / L, all meeting the requirements.

[0034] Although embodiments of the present invention have been shown and described, those of ordinary skill in the art will appreciate that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for brewing ginseng medicinal liquor with the efficacy of strengthening the body and improving health, characterized in that: It includes the following steps: S1. Select wild mountain ginseng over 20 years old or high-quality under-forest ginseng produced by simulating the natural environment. For the white liquor, select pure grain small-batch liquor with an alcohol content of 60 degrees. S2. Wash the fresh ginseng with softened water at a temperature of 20 - 25°C, and use a soft brush to remove the dust. Ensure the integrity of the ginseng during the cleaning process without breaking the whiskers. At the same time, clean the transparent glass bottle. When cleaning, soak it in an edible-grade citric acid solution for 10 - 15 minutes to avoid oil fume sticking to the inner wall. S3. Place the cleaned ginseng on a drying rack with a temperature control device, and dry it to 70% dryness in a natural environment with a temperature of 20 - 25°C and a humidity of 50 - 60%. S4. Put the ginseng and sorghum small-batch white liquor into the glass bottle in proportion for soaking. At the same time, add goji berries accounting for 5 - 8% of the weight of the white liquor and astragalus membranaceus accounting for 3 - 5%. After soaking, cover it with a sealing cap and wrap it tightly with food-grade plastic wrap for sealing. S5. Store the sealed glass bottle of ginseng medicinal liquor in a cool warehouse. Half of the glass bottle is on the ground and half is underground. Install a temperature and humidity monitoring device in the warehouse. Control the temperature at 10 - 15°C and the humidity at 50 - 60%, and store it in a natural indoor environment. S6. It can be opened and drunk only after soaking for more than ten years. Before opening, it is necessary to conduct an alcohol content test to ensure that the alcohol content is not less than 55 degrees.

2. The method for brewing a ginseng medicinal liquor with the efficacy of strengthening the body and building up health according to claim 1, characterized in that: In step S4, the mass ratio of ginseng to white liquor is 1:

20. When soaking for the first time, first inject 60% of the total amount of white liquor, and then supplement the remaining 40% of the white liquor after standing for 30 days.

3. The method for brewing a ginseng medicinal liquor with the efficacy of strengthening the body and improving health according to claim 1, wherein: In step S4, when storing semi-buried in the ground, the buried part of the container is in direct contact with the soil. The pH value of the soil is 6.5 - 7.0, and the soil layer around the container is replaced before the rainy season every year.

4. The preparation method of a ginseng medicinal liquor with the efficacy of strengthening the body and improving health according to claim 1, characterized in that: In step S5, add fresh ginseng slices accounting for 5% of the total amount of ginseng in the 5th year and the 8th year respectively, and seal it immediately after adding.

5. The ginseng medicinal liquor prepared by the method according to any one of claims 1-4, characterized in that: The liquor body of the medicinal liquor is amber in color, and the light transmittance ≥ 85%; the total amount of ginsenoside Rg3 + Rg5 in the medicinal liquor ≥ 15mg / 100ml; the volume fraction of ethanol in the medicinal liquor remains at 52 - 55%; the content of flavonoid compounds in the medicinal liquor ≥ 120mg / L.

6. Use of the ginseng medicinal liquor according to claim 5 in the preparation of health products with the functions of enhancing immunity and anti-fatigue.