Ginseng and cistanche beer and preparation method thereof

Abstract

The invention discloses ginseng and cistanche beer and a preparation method thereof. The ginseng and cistanche beer is prepared from the following raw materials: ginseng, cistanche, radix puerariae, fingered citron, fructus lycii and black rice. According to the preparation method of the ginseng and cistanche beer, a special process is formulated according to the medicinal characteristics of the raw materials and the chemical properties of active ingredients, and the raw materials are added in different forms at different stages, so that the prepared product not only has unique flavor, but also well retains the active ingredients in the raw materials.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a ginseng and cistanche beer and a preparation method thereof. Background Art

[0002] As a lubricant for social activities, beer is almost indispensable in social life. Traditional beer is mainly made by fermenting grains. From the perspective of traditional Chinese medicine, beer belongs to cold beverages. After consumption, it can neutralize the heat in the body and play the role of clearing heat and dispelling summer heat, and is very suitable for drinking in summer. Also because beer is cold in nature, long-term and excessive drinking will damage the yang qi of the human body.

[0003] At present, some beers on the market add medicinal materials or food ingredients with health care functions to increase their health care functions. However, such beers usually add medicinal materials for decocting together during the saccharification process, or add a simply processed extract to participate in the fermentation before fermentation. Since the beer fermentation process is a process of yeast metabolizing and transforming nutrients, many effective and functional ingredients lose their activity or even change their efficacy after yeast metabolism, losing their original medicinal properties. Therefore, it is necessary to develop a beer that can retain the effective ingredients. Summary of the Invention

[0004] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide a ginseng and cistanche beer and a preparation method thereof. The ginseng and cistanche beer prepared by the present invention not only well retains the effective ingredients in the raw materials, but also has a unique flavor.

[0005] The purpose of the present invention is achieved by the following technical solutions: A ginseng and cistanche beer, comprising the following raw materials in parts by weight: 30 - 40 parts of ginseng, 50 - 60 parts of cistanche, 20 - 30 parts of kudzu root, 20 - 30 parts of bergamot, 40 - 50 parts of wolfberry, 70 - 90 parts of black rice, and 180 - 200 parts of barley.

[0006] The preparation method of the ginseng and cistanche beer comprises the following steps: (1) Crush the ginseng, extract it with 60 - 80% ethanol by reflux at 70 - 80°C, and concentrate the extract under reduced pressure at 60 - 70°C to obtain a thick extract for standby; decoct the medicinal residues with water, and reserve the aqueous extract.

[0007] (2) Crush the cistanche, soak it in 60 - 70% ethanol, extract it by reflux at 60 - 80°C, and concentrate the extract under reduced pressure to obtain a thick extract; decoct the medicinal residues with water, and reserve the aqueous extract.

[0008] (3) Crush kudzu root, extract it by refluxing with 15 - 20% ethanol at 80 - 90°C. Concentrate the extract under reduced pressure at 60 - 70°C to obtain a thick extract. Add 60 - 70% ethanol and stir, seal and refrigerate for 24 - 48 h, then filter. Add protein powder to the filtrate and stir to remove polyphenols, refrigerate for 12 - 16 h and then filter. Concentrate the filtrate under reduced pressure until the alcohol smell disappears and set aside.

[0009] (4) Crush bergamot, prepare distillate by steam distillation method and set aside. Soak the residue with 30 - 60% ethanol for 4 - 6 h, extract at 55 - 65°C and -0.06~-0.08 MPa for 1 - 2 h, and set aside the extract.

[0010] (5) Crush wolfberries and decoct with water. Refrigerate the extract at 0 - 4°C for 24 - 36 h, filter to remove impurities, and divide it into two equal parts for later use.

[0011] (6) After crushing barley, add black rice and water, and perform saccharification by leaching saccharification method: Feed and soak at 50 - 55°C for 20 - 25 min, raise the temperature to 63 - 65°C and soak for 30 - 35 min, then raise it to 68 - 70°C and soak for 30 - 35 min, and finally raise it to 78 - 80°C and soak for 15 - 20 min to obtain mash. Place the mash in a filter tank, let it stand, filter, wash the grains with water at 76 - 78°C until the wort concentration reaches 10 - 12°P. Boil the wort, reserve part of the wort for preparing activated yeast liquid, and add hops to the remaining wort. After boiling ends, let it stand, remove hop residues and hot coagulants, then cool to 7 - 8°C while aerating.

[0012] (7) Take the reserved wort, add sterile water, quickly cool it to 30 - 32°C, add dry beer yeast, then keep it warm for activation. After activation for 2 - 4 h, obtain activated yeast liquid for later use.

[0013] (8) Divide the cooled wort in step (6) into two parts. Pump one part into the fermentation tank first, then add ginseng water extract, cistanche water extract, and one part of wolfberry extract into the fermentation tank, then add the activated yeast liquid, and finally pump the remaining wort into the fermentation tank. Drain the condensate in time after 24 - 48 h when the tank is full. Ferment at 9 - 10°C for 3 - 5 d. When the residual sugar drops to 3.6°Bx, add 50 - 60% of the other part of wolfberry extract (to supplement a certain amount of sugar, because wolfberries contain a large amount of polysaccharides, which can provide the necessary sugar for yeast fermentation and form unique flavor substances); raise the temperature to 12 - 14°C, and at the same time seal the tank to keep the tank pressure at 0.12 - 0.15 MPa. After 9 - 10 d, when the diacetyl content drops below 0.10 mg / kg, cool to 0 - 2°C, adjust the tank pressure to 0.06 - 0.08 MPa and keep it for 10 - 12 d to end the fermentation.

[0014] (9) After the fermentation is completed, concentrated extract of ginseng extracted with alcohol, concentrated extract of cistanche deserticola extracted with alcohol, pueraria lobata extract, fingered citron extract and the remaining wolfberry fruit extract are added. CO2 is filled into the fermenter, and the CO2 gas flow is used to fully mix the liquor in the fermenter and the added materials. Then, it is left standing for 24 - 48 h, and the macromolecular insoluble substances and yeast in the liquor body are removed by centrifugation to obtain the product.

[0015] Preferably, the addition amount of 60 - 70% ethanol in step (3) is 2.5 - 3 times the weight of the concentrated extract.

[0016] Preferably, the addition amount of protein powder in step (3) is 1 - 2 wt% of the weight of the filtrate.

[0017] Preferably, the mass ratio of material to water in the saccharification step of step (6) is 1:4 - 6.

[0018] Preferably, the addition amount of hops in step (6) is 0.06 - 0.08 wt% of the weight of the wort.

[0019] Preferably, the hops in step (6) are added in three times: 10 wt% of hops are added at the initial boiling to prevent the foam from overflowing the pot; 50 wt% of hops are added 5 min after boiling; the remaining hops are added 5 min before the end of boiling.

[0020] Preferably, the boiling intensity of the wort in step (6) is 8 - 10%, and the boiling time is controlled within 90 min.

[0021] Preferably, the cooling time in step (6) is controlled within 1 h.

[0022] Preferably, in step (7), the mass ratio of dry yeast to the wort used for activation is 1:5 - 10.

[0023] Preferably, during the activation process in step (7), it is fully shaken every 10 - 15 min.

[0024] Preferably, in step (8), the mass ratio of the activated yeast liquid to other materials is 0.4 - 0.6%.

[0025] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. For the preparation method of the present invention, aiming at the medicinal properties of the raw materials and the chemical properties of the active ingredients, a special process is formulated. The raw materials such as ginseng, cistanche deserticola, pueraria lobata, fingered citron, wolfberry fruit, black rice, etc. are added in different forms at different stages, so that the useful components in the raw materials are extracted to the greatest extent, and the dissolution of useless or harmful components is minimized. At the same time, the quantity and ratio of the organic or inorganic components of the wort meet the product quality requirements. The prepared beer retains the characteristics of beer, has a special flavor, and also retains the active ingredients of each raw material.

[0026] 2. In the raw materials of the ginseng and cistanche deserticola beer of the present invention, the fingered citron contains aromatic substances such as volatile oils. In the present invention, first, it is distilled by steam distillation method, and then extracted under the conditions of low-concentration ethanol at low temperature (55-65 °C) and reduced pressure (-0.06 to -0.08 MPa), which can retain the aromatic substances in the fingered citron as the effective ingredients for soothing the liver and relieving depression to the greatest extent, and at the same time can endow the product with a special flavor.

[0027] 3. In the raw materials of the ginseng and cistanche deserticola beer of the present invention, the extract of Chinese wolfberry is refrigerated at 0-4 °C for 24-36 h to remove the macromolecular polysaccharides and pectins in the Chinese wolfberry, avoiding the loss of luster and turbidity of the beer during storage, and even generating precipitation, which affects the product quality.

[0028] 4. In the raw materials of the ginseng and cistanche deserticola beer of the present invention, kudzu root (preferably powder kudzu root) contains a large amount of starch, which participates in the whole process of fermentation, gelatinization and saccharification, can fully improve the fermentation degree, enhance the taste of the beer without miscellaneous flavors, and at the same time can endow the product with a special flavor.

[0029] 5. In step (9) of the preparation method of the present invention, the CO2 gas flow is used to fully mix the wine liquid in the fermentation tank and the added materials, which can reduce the oxygen content brought into the fermentation tank by the added materials, avoid the aerobic respiration of yeast, and affect the quality of the wine body. The newly added materials will form insoluble substances with the components in the wine liquid. After standing for 24-48 h, the newly added materials and the components in the wine liquid can react fully, precipitate the unstable substances in the wine body, and then remove them by centrifugation. Since the physical adsorption of the commonly used materials for filtration (such as diatomaceous earth) will remove the aroma substances and effective components in the wine body, which will affect the quality of the product, the present invention adopts the centrifugation method, which can not only remove the macromolecular insoluble substances and yeast in the wine body, but also will not remove the aroma substances and effective components in the wine body, and can ensure that the final product retains both the effective components and has a unique flavor.

[0030] 6. For the ginseng and cistanche deserticola beer of the present invention, since the effective components in the raw materials are retained to the greatest extent, the pharmacological properties of the raw materials are retained. Cistanche deserticola is used to tonify the deficiency of kidney yang and essence and blood deficiency. Ginseng is intended to assist the healthy qi, expel pathogenic factors, and at the same time can protect the human body and prevent the invasion of pathogenic factors. Kudzu root promotes the production of body fluid to quench thirst, raises yang to stop diarrhea, and invigorates the spleen and nourishes yin. Chinese wolfberry tonifies the kidney and benefits essence, nourishes the liver and improves eyesight. Fingered citron soothes the liver and regulates qi, harmonizes the stomach and relieves pain, dries dampness and resolves phlegm. Combined with various herbs, they work together to nourish yang and tonify the kidney, replenish essence and marrow, replenish qi and relieve the exterior, regulate qi and resolve phlegm. At the same time, it can also reduce the damage of the cold nature of traditional beer to the human body, enabling consumers to enjoy the pleasure of drinking beer while regulating the body functions and playing a certain health care role.

[0031] 7. The ginseng and cistanche beer of the present invention forms delicate, long-lasting and clinging foam when poured into a cup; it has a unique fresh fragrance and taste, and the wine body is sweet and refreshing without being weak, and is soft and palatable. It not only has a unique taste and is rich in nutrition, but also is more beneficial to physical and mental health compared with traditional beer. Detailed implementation mode

[0032] The present invention will be further described below in conjunction with embodiments, but the present invention is not limited to the embodiments. Embodiment 1

[0033] A ginseng and cistanche beer comprises the following raw materials: 30 g of ginseng, 55 g of cistanche, 30 g of pueraria root, 25 g of fingered citron, 40 g of wolfberry fruit, 70 g of black rice, and 200 g of barley.

[0034] The preparation method is as follows: (1) After pulverizing the ginseng, add 8 times the amount of 70% ethanol and reflux extract at 80°C for 2 times, 1 h each time, filter, and combine the filtrates to be concentrated under reduced pressure at 60°C to a thick extract with a relative density of 1.2 for standby; decoct the medicinal residues with 6 times the amount of water for 1 h, filter, and reserve the water extract.

[0035] (2) After pulverizing the cistanche, add 10 times the amount of 70% ethanol and soak for 1 h, reflux extract at 60°C for 2 times, 2 h each time, filter, and combine the filtrates to be concentrated under reduced pressure at 60°C to a thick extract with a relative density of 1.2; add 6 times the amount of water to the medicinal residues for extraction for 2 h, filter, and reserve the filtrate.

[0036] (3) After pulverizing the pueraria root, add 10 times the amount of 20% ethanol, reflux extract at 80°C for 2 times, 1 h each time, filter, combine the filtrates, concentrate under reduced pressure at 60°C to obtain a thick extract with a relative density of 1.1, add 2.5 times the mass of the thick extract of 70% ethanol and stir, seal and refrigerate for 48 h, filter, add 2 wt% protein powder to the filtrate and stir, refrigerate for 12 h and filter, and concentrate the filtrate under reduced pressure until there is no alcohol smell for standby.

[0037] (4) Pulverize the fingered citron, add 2 times the amount of water, and collect 1 time the amount of distillate by steam distillation for standby through the steam distillation method. Soak the residue with 30% ethanol for 6 h, and extract at 55°C and -0.08 MPa for 2 h, and reserve the extract.

[0038] (5) After pulverizing the wolfberry fruit, add 10 times the amount of water, decoct for 2 times, 1 h each time, filter, combine the two filtrates, refrigerate at 0°C for 24 h, filter to remove impurities, and divide them into two equal parts for standby.

[0039] (6) After the barley is crushed, black rice is added, and water is added at a material-water mass ratio of 1:4. Saccharification is performed by the leaching saccharification method: the material is added and soaked at 50°C for 20 minutes, the temperature is raised to 63°C and soaked for 30 minutes, then raised to 68°C and soaked for 30 minutes, and finally raised to 78°C and soaked for 15 minutes to obtain saccharified mash; the saccharified mash is placed in a filter tank, allowed to stand, filtered, and the lees are washed with 76°C water until the wort concentration is 10°P. The wort is boiled, and part of the wort is reserved for the preparation of activated yeast solution. Hops are added to the remaining wort at a boiling intensity of 8% for 90 minutes. 10wt% of hops are added at the initial boiling to prevent foam from overflowing the pot. 50wt% of hops are added after boiling for 5 minutes, and the remaining hops are added 5 minutes before the end of boiling. After the boiling is completed, the hop lees and heat coagulants are removed, and then the wort is cooled to 7-8°C within 1 hour and oxygenated at the same time.

[0040] (7) Take the reserved wort, add sterile water, quickly cool it to 30°C, add dry beer yeast, the mass ratio of dry beer yeast to this part of wort is 1:5, and then keep warm for activation. During the activation process, shake it thoroughly every 10-15 minutes. After 2 hours of activation, the activated yeast solution is ready for use.

[0041] (8) The wort cooled in step (6) is divided into two parts, one part is first pumped into the fermentation tank, and then the ginseng water extract, the Cistanche water extract, and a portion of wolfberry extract are added to the fermentation tank, and 0.4wt% of activated yeast solution is added to the fermentation tank. Finally, the remaining wort is pumped into the fermentation tank, and the condensed solids are discharged in time after the tank is full for 24 hours. Ferment at 9℃ for 5 days. When the residual sugar drops to 3.6°Bx, add 60% of another portion of wolfberry extract; raise the temperature to 12℃, and seal the tank at the same time, so that the tank pressure is maintained at 0.12MPa. After 9 days, when the diacetyl content drops below 0.10mg / kg, cool to 0℃, adjust the tank pressure to 0.06MPa and maintain for 12 days, and the fermentation is completed.

[0042] (9) After the fermentation is completed, add ginseng alcohol extract, Cistanche deserticola alcohol extract, Pueraria root extract, Citron extract and the remaining amount of Lycium barbarum extract, fill the fermentation tank with CO2, use the CO2 gas flow to fully mix the wine in the fermentation tank with the added materials, let it stand for 36 hours, and centrifuge to remove the large molecular insoluble matter and yeast in the wine. Example 2

[0043] A ginseng and cistanche beer comprises the following raw materials: 40g of ginseng, 50g of cistanche, 25g of kudzu root, 20g of bergamot, 50g of wolfberry, 90g of black rice and 190g of barley.

[0044] The preparation method is as follows: (1)After pulverizing ginseng, add 10 times the amount of 60% ethanol and reflux extract at 70 °C for 3 times, 0.5 h each time. Filter, combine the filtrates and concentrate under reduced pressure at 70 °C to obtain a thick extract with a relative density of 1.4 for standby; decoct the medicinal residues with 8 times the amount of water for 1.5 h, filter, and reserve the aqueous extract.

[0045] (2)After pulverizing cistanche, add 8 times the amount of 65% ethanol and soak for 2 h, reflux extract at 60 °C for 3 times, 1 h each time. Filter, combine the filtrates and concentrate under reduced pressure to obtain a thick extract with a relative density of 1.4; extract the medicinal residues with 8 times the amount of water 2 times, 1 h each time, filter, and reserve the filtrate.

[0046] (3)After pulverizing raspberry, add 8 times the amount of 15% ethanol and reflux extract at 90 °C for 3 times, 0.5 h each time. Filter, combine the filtrates, concentrate under reduced pressure to obtain a thick extract with a relative density of 1.4, add 3 times the mass of the thick extract of 60% ethanol and stir, seal and refrigerate for 24 h, filter, add 1 wt% protein powder to the filtrate and stir, refrigerate for 16 h and filter, and concentrate the filtrate under reduced pressure until there is no alcohol smell for standby.

[0047] (4)Pulverize fingered citron, prepare the distillate by steam distillation for standby, soak the residue with 60% ethanol for 4 h, extract at 65 °C and -0.07 MPa for 1 h, and reserve the extract.

[0048] (5)After pulverizing wolfberry, add 8 times the amount of water and decoct 3 times, 0.5 h each time. Filter, combine the two filtrates, refrigerate at 2 °C for 30 h, filter to remove impurities, and divide them into two equal parts for standby.

[0049] (6)After pulverizing barley, add black rice, add water according to the mass ratio of material to water of 1:6, and carry out saccharification by leaching saccharification method: feed and soak at 50 °C for 25 min, raise the temperature to 65 °C and soak for 30 min, then raise it to 69 °C and soak for 35 min, and finally raise it to 80 °C and soak for 15 min to obtain saccharified mash; place the saccharified mash in a filter tank, let it stand, filter, wash the grains with water at 77 °C until the wort concentration is 12 °P, boil the wort, reserve part of the wort for preparing activated yeast liquid, add hops to the remaining wort, the boiling intensity is 10%, the boiling time is 60 min, and add hops; after boiling ends, let it stand, remove the hop residues and hot coagulants, and then cool to 7 - 8 °C while aerating.

[0050] (7)Take the reserved wort, add sterile water, quickly cool to 31 °C, add dry beer yeast, and the mass ratio of dry beer yeast to this part of the wort is 1:10, then keep warm and activate. During the activation process, shake well every 10 - 15 min. After activation for 3 h, obtain the activated yeast liquid for standby.

[0051] (8) Divide the cooled wort in step (6) into two parts. Pump one part into the fermentation tank first, then add the aqueous extract of ginseng, one portion of the extract of Chinese wolfberry, and the aqueous extract of cistanche to the fermentation tank. Add 0.5 wt% of the activated yeast solution to the fermentation tank, and finally pump the remaining wort into the fermentation tank. Drain the condensate in time 48 hours after the tank is full. Ferment at 9 °C for 4 days. When the residual sugar drops to 3.6 °Bx, add 50% of the other portion of the extract of Chinese wolfberry; raise the temperature to 14 °C, and at the same time seal the tank to keep the tank pressure at 0.14 MPa. After 10 days, when the diacetyl content drops below 0.10 mg / kg, lower the temperature to 1 °C and adjust the tank pressure to 0.07 MPa and keep it for 11 days to end the fermentation.

[0052] (9) After the fermentation ends, add the concentrated extract of ethanol extract of ginseng, the concentrated extract of ethanol extract of cistanche, the extract of kudzu root, the extract of fingered citron, and the remaining extract of Chinese wolfberry. Charge CO2 into the fermentation tank and use the CO2 gas flow to fully mix the liquor in the fermentation tank and the added materials. Let it stand for 24 hours, and then centrifuge to remove the macromolecular insoluble substances and yeast in the liquor body to obtain the product. Example 3

[0053] A ginseng-cistanche beer comprises the following raw materials: 35 g of ginseng, 60 g of cistanche, 20 g of kudzu root, 30 g of fingered citron, 45 g of Chinese wolfberry, 80 g of black rice, and 180 g of barley.

[0054] (1) After pulverizing ginseng, extract it by refluxing with 80% ethanol at 75 °C. The extract is concentrated under reduced pressure to a concentrated extract at 65 °C for standby; the medicinal residues are decocted with water again, and the aqueous extract is for standby.

[0055] (2) After pulverizing cistanche, soak it in 60% ethanol, then extract it by refluxing at 60 °C. The extract is concentrated under reduced pressure to a concentrated extract; the medicinal residues are decocted with water again, and the aqueous extract is for standby.

[0056] (3) After pulverizing kudzu root, extract it by refluxing with 18% ethanol at 85 °C. The extract is concentrated under reduced pressure to a concentrated extract at 70 °C, add 65% ethanol and stir, seal and refrigerate for 36 hours, filter, add 1.5 wt% of protein powder to the filtrate and stir, refrigerate for 14 hours and filter, and concentrate the filtrate under reduced pressure until there is no alcohol smell for standby.

[0057] (4) Pulverize fingered citron, add 2 times the amount of water, and collect 1 times the amount of distillate by steam distillation method for standby. Soak the residue in 45% ethanol for 5 hours and extract it at 60 °C and -0.06 MPa for 1.5 hours, and the extract is for standby.

[0058] (5) After pulverizing Chinese wolfberry, decoct it with water. The extract is refrigerated at 4 °C for 36 hours, filter to remove impurities, and divide it into two equal parts for standby.

[0059] (6) After crushing barley, black rice is added, and water is added according to a material-to-water mass ratio of 1:5. Saccharification is carried out by the leaching saccharification method: The materials are fed and soaked at 55 °C for 25 min, the temperature is raised to 65 °C and soaked for 35 min, then raised to 70 °C and soaked for 33 min, and finally raised to 79 °C and soaked for 20 min to obtain a saccharified mash; The saccharified mash is placed in a filter tank, allowed to stand, filtered, and the grains are washed with water at 78 °C until the wort concentration is 11 °P. The wort is boiled, and a part of the wort is reserved for preparing an activated yeast solution, and hops are added to the remaining wort; After the boiling ends, allow to stand, remove the hop residues and hot coagulants, and then cool to 7-8 °C while aerating.

[0060] (7) Take the reserved wort, add sterile water, quickly cool it to 32 °C, add dry beer yeast, and the mass ratio of dry beer yeast to this part of the wort is 1:8, then keep it warm for activation. After activation for 4 h, obtain the activated yeast solution for standby.

[0061] (8) Divide the cooled wort in step (6) into two parts. One part is first pumped into the fermentation tank, then the aqueous extract of ginseng, the aqueous extract of cistanche, and one portion of the extract of wolfberry fruits are added to the fermentation tank. Add 0.6 wt% of the activated yeast solution to the fermentation tank, and finally pump the remaining wort into the fermentation tank. Drain the cold coagulants in time 36 h after the tank is full. Ferment at 10 °C for 3 d. When the residual sugar drops to 3.6 °Bx, add 55% of the other portion of the extract of wolfberry fruits; Raise the temperature to 13 °C and seal the tank at the same time to keep the tank pressure at 0.15 MPa. After 10 d, when the diacetyl content drops below 0.10 mg / kg, cool to 2 °C and adjust the tank pressure to 0.08 MPa and keep it for 10 d to end the fermentation.

[0062] (9) After the fermentation ends, add the concentrated ethanol extract of ginseng, the concentrated ethanol extract of cistanche, the extract of pueraria lobata, the extract of fingered citron, and the remaining extract of wolfberry fruits. Charge CO2 into the fermentation tank, and use the CO2 gas flow to fully mix the liquor in the fermentation tank and the added materials. Let it stand for 48 h, and centrifuge to remove the macromolecular insoluble substances and yeast in the liquor body to obtain the product.

Claims

1. A ginseng and cistanche deserticola beer, characterized in that, It includes the following raw materials by weight parts: 30 - 40 parts of ginseng, 50 - 60 parts of cistanche, 20 - 30 parts of kudzu root, 20 - 30 parts of fingered citron, 40 - 50 parts of wolfberry, 70 - 90 parts of black rice, and 180 - 200 parts of barley.

2. The preparation method of the ginseng and cistanche deserticola beer according to claim 1, characterized in that, It includes the following steps: (1) After crushing ginseng, it is refluxed and extracted with 60 - 80% ethanol at 70 - 80 °C, and the extract is concentrated under reduced pressure to a thick extract at 60 - 70 °C for standby; the medicinal residues are decocted with water, and the water extract is for standby; (2) After crushing cistanche, it is soaked in 60 - 70% ethanol and then refluxed and extracted at 60 - 80 °C, and the extract is concentrated under reduced pressure to a thick extract; the medicinal residues are decocted with water, and the water extract is for standby; (3) After crushing kudzu root, it is refluxed and extracted with 15 - 20% ethanol at 80 - 90 °C, the extract is concentrated under reduced pressure to a thick extract at 60 - 70 °C, 60 - 70% ethanol is added and stirred, sealed and refrigerated for 24 - 48 h, filtered, protein powder is added to the filtrate and stirred, refrigerated for 12 - 16 h and filtered, and the filtrate is concentrated under reduced pressure until there is no alcohol smell for standby; (4) After crushing fingered citron, the distillate is prepared by steam distillation for standby, and the residue is soaked in 30 - 60% ethanol for 4 - 6 h, and extracted at 55 - 65 °C and -0.06~-0.08 MPa for 1 - 2 h, and the extract is for standby; (5) After crushing wolfberry, it is decocted with water, the extract is refrigerated at 0 - 4 °C for 24 - 36 h, filtered to remove impurities, and the filtrate is divided into two equal parts for standby; (6) After crushing barley, black rice is added, water is added, and saccharification is carried out by leaching saccharification method: feeding and soaking at 50 - 55 °C for 20 - 25 min, raising the temperature to 63 - 65 °C and soaking for 30 - 35 min, then raising to 68 - 70 °C and soaking for 30 - 35 min, and finally raising to 78 - 80 °C and soaking for 15 - 20 min to obtain saccharified mash; the saccharified mash is placed in a filter tank, allowed to stand, filtered, washed with water at 76 - 78 °C until the wort concentration is 10 - 12 °P, the wort is boiled, a part of the wort is reserved for preparing activated yeast liquid, and the rest is added with hops; after boiling ends, allow to stand, remove hop residues and hot coagulants, and then cool to 7 - 8 °C while aerating; (7) Take the reserved wort, add sterile water, quickly cool to 30 - 32 °C, add dry beer yeast, and then keep warm for activation. After activation for 2 - 4 h, the activated yeast liquid is obtained for standby; (8) Divide the cooled wort in step (6) into two parts. First, pump one part into the fermentation tank, then add the aqueous extract of ginseng, the aqueous extract of cistanche, and one portion of the wolfberry extract into the fermentation tank, and then add the activated yeast solution. Finally, pump the remaining wort into the fermentation tank. After the tank is full for 24 - 48 h, discharge the condensate promptly; ferment at 9 - 10 °C for 3 - 5 d. When the residual sugar drops to 3.6 °Bx, add 50 - 60% of the other portion of the wolfberry extract; raise the temperature to 12 - 14 °C, and at the same time seal the tank to keep the tank pressure at 0.12 - 0.15 MPa. After 9 - 10 d, when the diacetyl content drops below 0.10 mg / kg, lower the temperature to 0 - 2 °C, adjust the tank pressure to 0.06 - 0.08 MPa and maintain it for 10 - 12 d to end the fermentation. (9) After the fermentation ends, add the concentrated immersion extract of ginseng alcohol extract, the concentrated immersion extract of cistanche alcohol extract, the pueraria extract, the bergamot extract, and the remaining wolfberry extract. Charge CO2 into the fermentation tank and use the CO2 gas flow to fully mix the wine liquid in the fermentation tank with the added materials. Let it stand for 24 - 48 h, and then centrifuge to remove the macromolecular insoluble substances and yeast in the wine body to obtain the product.

3. The preparation method according to claim 2, characterized in that, In step (3), the addition amount of 60 - 70% ethanol is 2.5 - 3 times the weight of the concentrated immersion extract.

4. The preparation method according to claim 2, wherein, In step (3), the addition amount of the protein powder is 1 - 2 wt% of the weight of the filtrate.

5. The preparation method according to claim 2, characterized in that, In step (6), the mass ratio of the materials to water in the saccharification step is 1:4 - 6.

6. The preparation method according to claim 2, wherein In step (6), the addition amount of hops is 0.06 - 0.08 wt% of the weight of the wort.

7. The preparation method according to claim 2, characterized in that, In step (6), the hops are added in three times: add 10 wt% of the hops at the initial boiling, add 50 wt% of the hops after boiling for 5 min, and add the remaining hops 5 min before the end of boiling.

8. The preparation method according to claim 2, characterized in that, In step (6), the boiling intensity of the wort is 8 - 10%, the boiling time is controlled within 90 min, and the cooling time is controlled within 1 h.

9. The preparation method according to claim 2, characterized in that, In step (7), the mass ratio of the dry yeast to the wort used for activation is 1:5 - 10.

10. The preparation method according to claim 2, characterized in that, In step (8), the mass ratio of the activated yeast solution to other materials is 0.4 - 0.6%.