Formula and preparation method of medicinal and edible wine

Abstract

The invention discloses a formula of medicinal and edible wine and a preparation method of the medicinal and edible wine, and the formula comprises the following components by weight: 1000g of fructus lycii after being dried; the weight of the dried eucommia ulmoides is 300g; the weight of the dried American ginseng is 100g; the weight of the dried prepared rehmannia root is 50g; the weight of dried longan aril is 100g; cistanche deserticola, the weight of which is 100 g after drying; the preparation method comprises the following steps: (1) pretreating medicinal materials; (2) mixing; (3) extracting; (4) filtering; (5) ageing; and (6) sub-packaging. According to the formula of the medicinal and edible wine and the preparation method thereof, the medicinal materials such as the fructus lycii, the cortex eucommiae and the American ginseng are scientifically proportioned, and the grain wine brewed from the sorghum with the volume fraction of 50% is used as a substrate, so that the health-care function of the medicinal wine is remarkably improved. The medicinal materials in the formula have a synergistic effect, have the effects of nourishing kidney qi and enhancing immunity, and are suitable for long-term drinking to improve the sub-health state. Experiments show that the active ingredient content of the medicinal liquor prepared by the formula is increased by about 20% compared with that of the traditional soaking process, and the health-care effect is more stable.

Description

Technical Field

[0001] The present invention relates to the technical field of health-care beverages, and in particular to a formula of a medicine-food wine and a preparation method thereof. Background Art

[0002] In recent years, edible and medicinal wines, known for their health benefits and drinking value, have garnered widespread attention. Prior art preparations for edible and medicinal wines often use Chinese medicinal herbs such as wolfberry, eucommia bark, and ginseng as raw materials, combined with baijiu (white wine) or yellow rice wine, through soaking and extraction processes. For example, some edible wines are simply made by soaking the herbs for several weeks, extracting the active ingredients, and then filtering them. These products have demonstrated efficacy in nourishing the body and enhancing immunity, are widely used, and feature relatively mature preparation techniques, making them suitable for home or small-scale production.

[0003] However, existing technologies have significant flaws. First, the traditional soaking process has low extraction efficiency, making it difficult to fully release the active ingredients in the medicinal materials, affecting the health benefits. Second, the existing formula design lacks a scientific basis, and the raw material ratios are very arbitrary, resulting in unstable product efficacy. In addition, the preparation process lacks standardized control. For example, parameters such as soaking time and temperature are unclear, which can easily lead to quality differences. These problems limit the industrial production and market competitiveness of medicinal and edible wines. Summary of the Invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a formula of a medicine-food wine and a preparation method thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A formula for a medicinal and edible wine, comprising the following ingredients, measured by weight:

[0007] Wolfberry, weight after drying: 1000g; Eucommia ulmoides, weight after drying: 300g; American ginseng, weight after drying: 100g; Rehmannia root, weight after drying: 50g; Longan pulp, weight after drying: 100g; Cistanche deserticola, weight after drying: 100g; 15L of white wine.

[0008] Preferably, the liquor is a grain liquor brewed from sorghum with a volume fraction of 50%.

[0009] A method for preparing a medicinal and edible wine, for preparing the medicinal and edible wine, comprising the following steps:

[0010] (1) Pretreatment of medicinal materials: clean the following medicinal materials, remove impurities, and air-dry them for later use: 1000 g of wolfberry, 300 g of eucommia bark, 100 g of American ginseng, 50 g of prepared rehmannia root, 100 g of longan pulp, 100 g of cistanche deserticola, slice the eucommia bark, crush the American ginseng, and slice the prepared rehmannia root;

[0011] (2) Mixing: Mix the processed medicinal materials evenly according to the proportion;

[0012] (3) Extraction: Add the medicinal material mixture to 15 L of 50% by volume liquor, seal and soak, place in a cool, dark environment at 20-25°C for 30-45 days, and stir once every 5 days;

[0013] (4) Filtration: Take out the wine and use a filter or gauze to remove the medicinal residue to obtain the primary filtered medicinal wine;

[0014] (5) Aging: Seal the medicinal wine and age it for more than 30 days to make the taste more mellow;

[0015] (6) Packaging: pasteurize the medicinal wine at 60℃ for 30 minutes, and then pack it into finished products after cooling.

[0016] Preferably, in step (1), Eucommia ulmoides is cut into slices with a thickness of 2 to 3 mm, Rehmannia glutinosa is cut into slices with a thickness of 1 to 2 mm, and American ginseng is crushed to a diameter of less than 5 mm.

[0017] Preferably, in step (3), intermittent stirring is adopted, and each stirring time is 5 to 10 minutes.

[0018] Preferably, in step (3), the container is made of food-grade polyethylene or a stainless steel sealed barrel.

[0019] Preferably, in step (4), three layers of medical gauze are first used for coarse filtration, and then a 0.3 mm stainless steel mesh is used for fine filtration.

[0020] Preferably, in step (5), the medicinal wine is sealed and stored in a constant temperature environment at a temperature of 15 to 20°C.

[0021] Preferably, before step (6), the medicinal wine is tested for dissolved oxygen to ensure that the oxygen content does not exceed 2 mg / L to avoid flavor degradation.

[0022] Preferably, the pH value of the final product of the medicinal wine is 4.0-4.5, and the alcohol content is 25%-30%.

[0023] The present invention has the following beneficial effects:

[0024] 1. The present invention provides a formula for a medicinal and edible wine and a preparation method thereof. By scientifically proportioning medicinal materials such as wolfberry, eucommia bark, and American ginseng, and using 50% by volume of sorghum-brewed grain wine as a matrix, the health-care function of the medicinal wine is significantly enhanced. The medicinal materials in the formula work synergistically, nourishing kidney qi and enhancing immunity, making it suitable for long-term drinking to improve sub-health conditions. Experiments have shown that the content of active ingredients in the medicinal wine prepared by this formula is approximately 20% higher than that of the traditional soaking process, and the health-care effect is more stable. The precise ratio of raw materials and the selection of liquor ensure that the product has a mellow taste, is suitable for different groups of people to drink, and has high market acceptance.

[0025] 2. The preparation method of the present invention significantly improves production efficiency and product quality through standardized processes. A 30-45-day sealed soaking process combined with intermittent stirring effectively promotes the release of active ingredients from medicinal materials, and the extraction efficiency is increased by more than 15% compared to traditional methods. In addition, pasteurization and dissolved oxygen detection steps ensure the safety and flavor stability of the medicinal wine, extending its shelf life. The process parameters are clear, the operation is simple, and it is suitable for industrial production, which can effectively reduce production costs and improve market competitiveness.

[0026] 3. The present invention improves the clarity and taste of the medicinal wine through meticulous pretreatment and double filtration processes. The pretreatment method of slicing Eucommia ulmoides and Rehmannia glutinosa and crushing American ginseng increases the contact area between the medicinal materials and the liquor and optimizes the extraction effect. The filtration process combining coarse filtration and fine filtration effectively removes impurities, making the medicinal wine clear and transparent with a soft taste. The constant temperature environment of 15-20°C during the aging process further improves the flavor. The finished product has a pH value of 4.0-4.5 and an alcohol content of 25%-30%. The quality is stable and meets consumers' demand for high-quality health wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 The present invention is a flow chart of the preparation method of the medicinal and edible wine. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0029] Example 1: Basic formula example.

[0030] Raw material ratio:

[0031] Wolfberry: 1000g;

[0032] Eucommia ulmoides: 300g;

[0033] American ginseng: 100g;

[0034] Rehmannia root: 50g;

[0035] Longan meat: 100g;

[0036] Cistanche deserticola: 100g;

[0037] Liquor: 15L (50% by volume sorghum grain liquor).

[0038] Preparation steps:

[0039] 1. Medicinal material pretreatment: Wash and dry all medicinal materials, slice Eucommia ulmoides (about 2 mm thick), slice Rehmannia glutinosa (about 1.5 mm thick), and crush American ginseng to particles less than 5 mm in diameter.

[0040] 2. Mixing and soaking: Mix the above medicinal materials in proportion, place them in a stainless steel sealed barrel, add 15L of white wine, seal it and soak it in a cool place at 20-25℃ for 45 days, stirring once every 5 days, each time for 8 minutes.

[0041] 3. Filtration and aging: After soaking, filter the wine through three layers of medical gauze, then filter it through a 0.3mm stainless steel filter to obtain the primary filtered wine. Seal the wine and place it in a constant temperature environment at 18℃ for 30 days.

[0042] 4. Pasteurization and packaging: pasteurize in a 60℃ water bath for 30 minutes, cool to room temperature and then package.

[0043] Finished product indicators: The wine is clear, with a pH of 4.2, an alcohol content of 28%, no obvious impurities or precipitation, and a mellow and slightly sweet flavor.

[0044] Example 2: Comparative example of low temperature extraction.

[0045] The raw material ratio is the same as that of Example 1.

[0046] Differences in preparation steps:

[0047] The soaking temperature is controlled at 15-18°C and the soaking time is extended to 60 days;

[0048] The stirring frequency was changed to once every 10 days, 10 minutes each time;

[0049] The pasteurization temperature was adjusted to 55°C and the time was 40 minutes;

[0050] Aging time is extended to 45 days.

[0051] Finished product indicators: The wine has a darker color, rich medicinal aroma, softer taste, pH value 4.0, alcohol content 27%, and oxygen content controlled within 1.8mg / L.

[0052] Advantages: Low-temperature and long-term extraction enhances flavor release and ingredient stability, making it suitable for the development of high-end medicinal wine product lines.

[0053] Example 3: Rapid commercial production example.

[0054] Raw material ratio adjustment:

[0055] Wolfberry: 800g;

[0056] Eucommia ulmoides: 200g;

[0057] American ginseng: 80g;

[0058] Rehmannia root: 40g;

[0059] Longan meat: 80g;

[0060] Cistanche deserticola: 80g;

[0061] Liquor: 12L (52% sorghum liquor).

[0062] Simplified preparation process:

[0063] 1. The medicinal materials are processed with industrial-grade impurity removal and air-drying equipment;

[0064] 2. After mixing, ultrasonic assisted extraction was performed at 30°C for 12 hours in food-grade polyethylene barrels;

[0065] 3. Remove the residue by centrifugal filtration (3000 rpm, 15 min) to obtain the medicinal wine;

[0066] 4. Rapid aging uses a rotating wine storage device and is carried out at 16°C for 14 days;

[0067] 5. Use high pressure transient sterilization (HTST) instead of pasteurization, with a temperature of 75°C, a time of 15 seconds, and then instant cooling and direct filling.

[0068] Finished product indicators: The wine is clear and transparent, with a pH of 4.3 and an alcohol content of 29%. The color and flavor remain good, and it is suitable for large-scale production and batch marketing.

[0069] The above description is only a preferred specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field, within the technical scope disclosed by the present invention, who makes equivalent replacements or changes based on the technical solution and inventive concept of the present invention, should be covered by the scope of protection of the present invention.

Claims

1. A formula for a medicinal and edible wine, characterized in that: The formulation contains the following ingredients, by weight: Wolfberry, weight after drying 1000g; Eucommia ulmoides, weight after drying 300g; American ginseng, weight after drying 100g; Rehmannia root, weight after drying 50g; Longan flesh, weight after drying 100g; Cistanche deserticola, weight after drying 100g; 15L of white wine.

2. A method for preparing a medicinal and edible wine, for preparing the medicinal and edible wine according to claim 1, characterized in that: The preparation method comprises the following steps: (1) Pretreatment of medicinal materials: clean the following medicinal materials, remove impurities, and air-dry them for later use: 1000 g of wolfberry, 300 g of eucommia bark, 100 g of American ginseng, 50 g of prepared rehmannia root, 100 g of longan pulp, 100 g of cistanche deserticola, slice the eucommia bark, crush the American ginseng, and slice the prepared rehmannia root; (2) Mixing: Mix the processed medicinal materials evenly according to the proportion; (3) Extraction: Add the medicinal material mixture to 15 L of 50% by volume liquor, seal and soak, place in a cool, dark environment at 20-25°C for 30-45 days, and stir once every 5 days; (4) Filtration: Take out the wine and use a filter or gauze to remove the medicinal residue to obtain the primary filtered medicinal wine; (5) Aging: Seal the medicinal wine and age it for more than 30 days to make the taste more mellow; (6) Packaging: pasteurize the medicinal wine at 60°C for 30 minutes, and then pack it into finished products after cooling.

3. The formula of a medicine-food wine according to claim 1, characterized in that: The liquor is a grain liquor brewed from sorghum with a volume fraction of 50%.

4. The method for preparing a medicinal and edible wine according to claim 2, characterized in that: In step (1), Eucommia ulmoides is cut into slices with a thickness of 2 to 3 mm, Rehmannia glutinosa is cut into slices with a thickness of 1 to 2 mm, and American ginseng is crushed to a diameter of less than 5 mm.

5. The method for preparing a medicinal and edible wine according to claim 2, characterized in that: In the step (3), intermittent stirring is adopted, and each stirring time is 5 to 10 minutes.

6. The method for preparing a medicinal and edible wine according to claim 2, characterized in that: In the step (3), the container is made of food-grade polyethylene or a stainless steel sealed barrel.

7. The method for preparing a medicinal and edible wine according to claim 2, characterized in that: In the step (4), three layers of medical gauze are first used for coarse filtration, and then a 0.3 mm stainless steel mesh is used for fine filtration.

8. The method for preparing a medicinal and edible wine according to claim 2, characterized in that: In step (5), the medicinal wine is sealed and stored in a constant temperature environment at a temperature of 15 to 20°C.

9. The method for preparing a medicinal and edible wine according to claim 2, characterized in that: Before step (6), the medicinal wine is tested for dissolved oxygen to ensure that the oxygen content does not exceed 2 mg / L to avoid flavor degradation.

10. The method for preparing a medicinal and edible wine according to claim 2, characterized in that: The pH value of the final product of the medicinal wine is 4.0-4.5, and the alcohol content is 25%-30%.

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