Chinese herbal medicine health-care wine and preparation method thereof

Abstract

The invention discloses Chinese herbal medicine health-care wine and a preparation method thereof. The traditional Chinese medicine is characterized by being prepared from the following raw materials in parts by weight: 250 g of ginseng, 230 g of salvia miltiorrhiza, 220 g of fructus lycii, 200 g of codonopsis pilosula, 200 g of American ginseng, 230 g of mulberry, 250 g of liquorice, 250 g of jujube, 150 g of pericarpium citri reticulatae, 100 g of hawthorn, 200 g of longan aril, 125 g of red ginseng, 160 g of lucid ganoderma, 120 g of astragalus membranaceus, 100 g of cistanche, 130 g of radix rehmanniae preparata, 100 g of cornu cervi pantotrichum, 150 g of roselle, 120 g of saffron crocus, 100 g of chrysanthemum, 100 g of hippocampus, 110 g of black sesame, 130 g of fructus alpiniae oxyphyllae, 210 g of semen cassiae and 230 g of Chinese yam. Therefore, 25 Chinese herbal medicines are grouped according to material attributes, and a personalized low-temperature pretreatment mode is adopted, so that the problems of long extraction period, insufficient component dissolution, turbid and precipitated liquid medicine, unstable batch quality and the like in the existing traditional Chinese medicinal liquor are solved, and efficient extraction of multi-component traditional Chinese medicines and long-term clarification and stability of the liquor are realized; the industrial continuous production requirement is met.

Description

Technical Field

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

[0002] At present, in the production of traditional Chinese medicine wine products, the medicinal ingredients are mostly dissolved into the base wine by immersion extraction or hot reflux, supplemented by simple filtration and precipitation processes to obtain the finished product. Common Chinese medicine health wines on the market usually use a single flavor or a few medicinal ingredients in combination, and use the solubility of liquor to extract the effective ingredients. The combination structure is relatively simple, the extraction process is long, and the extraction efficiency is low. It is difficult to achieve the coordinated dissolution of different materials in the multi-component system. In addition, some products fail to fully consider the differences in the properties of medicinal materials in the production process, and the processing technology is unified and extensive, which can easily cause the destruction of ingredients or insufficient dissolution, affecting the consistency and stability of the finished product.

[0003] Existing Chinese herbal wine products still have certain technical limitations in terms of formula design, extraction efficiency, and clarity control. On the one hand, the traditional static soaking method is poor in extracting fat-soluble components in animal or fatty medicinal materials, and requires long soaking, which can easily lead to medicinal material corruption or fermentation, affecting the stability of the wine; on the other hand, the processing methods of different medicinal materials in complex medicinal materials systems fail to be tailored to the materials, resulting in the loss of some medicinal ingredients. At the same time, existing filtration and clarification methods are mostly based on single-stage coarse filtration, which makes it difficult to remove particles, colloids and plant debris in the wine, resulting in turbidity, precipitation and other appearance problems in the finished product, affecting the preservation and consumer acceptance. Summary of the Invention

[0004] The present invention aims to solve one of the technical problems in the related art at least to a certain extent.

[0005] To this end, the present invention aims to provide a Chinese herbal health wine and its preparation method. By classifying and processing medicinal materials according to their material properties and then extracting and clarifying them under precisely controlled conditions, the efficiency of component dissolution and the clarity of the wine are effectively improved. This solution addresses the problems of low extraction efficiency, extensive medicinal material processing, and poor product stability in existing technologies, achieving industrialized standard production of multi-ingredient Chinese herbal wine.

[0006] To achieve the above object, the present invention provides a Chinese herbal health wine and a preparation method. The wine is prepared by processing the following 25 kinds of Chinese medicinal materials according to weight ratio: 250 grams of ginseng, 230 grams of salvia miltiorrhiza, 220 grams of wolfberry, 200 grams of codonopsis pilosula, 200 grams of American ginseng, 230 grams of mulberry, 250 grams of liquorice, 250 grams of jujube, 150 grams of tangerine peel, 100 grams of hawthorn, 200 grams of longan meat, 125 grams of red ginseng, 160 grams of ganoderma lucidum, 120 grams of astragalus, 100 grams of cistanche, 130 grams of rehmannia glutinosa, 100 grams of deer antler, 150 grams of roselle, 120 grams of saffron, 100 grams of chrysanthemum, 100 grams of seahorse, 110 grams of black sesame, 130 grams of oxyphylla, 210 grams of cassia seed, and 230 grams of yam;

[0007] Chinese medicinal materials and brewed liquor with a volume fraction of 55% to 58% are mixed in a mass-to-volume ratio of 1:4. The mixture is subjected to pretreatment, vacuum alcohol infiltration, dynamic circulation extraction, multi-layer filtration and maturation steps to obtain clarified liquor. The liquor is reddish-brown and transparent. The liquor is a solid-state fermented pure grain liquor brewed with sorghum, glutinous rice, wheat or corn as raw materials.

[0008] The present invention discloses a Chinese herbal health wine and a preparation method. The method comprises the following steps: grouping 25 kinds of Chinese herbal medicines according to their material properties, adopting a personalized low-temperature pretreatment method to ensure the integrity and extractability of various components, then performing vacuum alcohol infiltration treatment under -0.08 MPa conditions to enhance the penetration ability of alcohol into the cell structure of the medicinal materials, and then achieving 48-hour continuous extraction under a constant temperature of 25-30°C using a dynamic circulation system consisting of a magnetic stirrer and a peristaltic pump. During the extraction process, a central control system monitors changes in conductivity and color in real time to determine the extraction saturation state. The extract is sequentially subjected to coarse filtration, fine filtration, and electrostatic clarification tank treatment to remove particulate and colloidal impurities, and then subjected to temperature-pressure coordinated maturation to obtain a clear and stable reddish-brown Chinese herbal wine product. The process solves the problems of long extraction cycle, insufficient component dissolution, turbid precipitation of the medicinal solution, and unstable batch quality in existing Chinese herbal wines, thereby achieving efficient extraction of multi-component Chinese medicinal materials and long-term clarity and stability of the wine, and is suitable for industrial continuous production requirements.

[0009] A method for preparing a Chinese herbal medicine health wine comprises the following steps:

[0010] S1. Classify and group the 25 Chinese medicinal materials according to their material quality, dividing them into animal-based materials, fatty fruits, aromatic materials, flower and fruit materials, and rhizomes. Each of these materials was processed using the following methods: animal-based and fatty materials were cryogenically crushed at –20°C and then dry-milled at low speed; aromatic and flower and fruit materials were subjected to constant humidity rehydration at below 35°C and then air-dried at low temperature; rhizomes were ground to a minimum of 80 mesh, and the resulting materials were mixed for later use;

[0011] S2. Vacuum alcohol extraction: Place the mixed raw materials obtained in S1 in a vacuum container and add 55–58% by volume of liquor at a liquor-to-drug ratio of 1:4 under a negative pressure of –0.08 MPa. The mixture is then sealed and alcohol-extracted for 12 hours.

[0012] S3. Dynamic cyclic extraction: The alcohol-infiltrated mixture is extracted at a constant temperature of 25–30°C for 48 hours. The extraction system consists of a magnetic stirrer and a peristaltic pump. The cycle is 1 hour, with stirring time of at least 10 minutes. The system is connected to color and conductivity sensors, and the central control system collects real-time extraction progress data.

[0013] S4. Multi-layer filtration clarification: the extract is filtered through a 300-mesh filter for primary filtration, then through a precision filter membrane with a pore size of 1 μm for fine filtration, and then enters the electrostatic clarification tank for electric field clarification;

[0014] S5. Temperature and pressure coordinated aging: the clarified wine is heated to 60°C for 20 minutes, then transferred to a constant temperature of 4-8°C and allowed to stand for 7 days before packaging.

[0015] Specifically, the 25 Chinese medicinal materials in the formula are divided into five groups based on their physical structure and processing methods, namely: animal-based (such as deer antlers and seahorses), fatty fruits (such as black sesame and cassia seeds), aromatics (such as tangerine peel and saffron), soft flowers and fruits (such as roselle, chrysanthemum and longan meat) and rhizomes (such as codonopsis and yam), and corresponding low-temperature processing technology is used for each group.

[0016] Specifically, the liquor is brewed through solid-state fermentation using sorghum, glutinous rice, wheat or corn as raw materials. The volume fraction of the resulting liquor is controlled at 55% to 58% and is used as an alcohol solvent and carrier in the alcohol permeation and extraction process.

[0017] Specifically, in step S1, the processing temperature of animal and fatty fruit medicinal materials is not higher than -20°C, the air-drying temperature of aromatic and flower and fruit medicinal materials does not exceed 35°C, the humidity of the rehydration environment is not lower than 70%, and the particle size of the raw materials after processing is controlled to be above 80 mesh.

[0018] Specifically, in step S3, a magnetic stirring device and a peristaltic pump are respectively arranged at the upper and lower ends of the extraction tank to form a closed-loop system. The stirring controller sets a cycle of 1 hour, and the stirring time per cycle is ≥10 minutes; the central control system is connected to conductivity and colorimetry sensors for judging the dissolution saturation of the extract.

[0019] Specifically, in step S4, the electrostatic clarification tank is provided with multi-stage conductive partitions, which are made of conductive alloy and the spacing is controlled within the range of 2 to 4 cm. High-voltage electrode plates are provided at both ends of the clarification tank to form a uniform electric field, which promotes the flocculation and sedimentation of particles with a diameter of ≤0.5 μm in the liquid.

[0020] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments in conjunction with the accompanying drawings, in which:

[0022] Figure 1 The present invention is a schematic flow chart of a method for preparing a Chinese herbal health wine. DETAILED DESCRIPTION

[0023] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention and are not to be construed as limiting the present invention. On the contrary, the embodiments of the present invention include all variations, modifications, and equivalents that fall within the spirit and scope of the appended claims.

[0024] A Chinese herbal medicine health wine and a preparation method according to an embodiment of the present invention will be described below with reference to the accompanying drawings.

[0025] like Figure 1 As shown, a Chinese herbal health wine and a preparation method of the embodiment of the present invention are composed of the following 25 kinds of Chinese medicinal materials in a weight ratio and processed to prepare the wine: 250 grams of ginseng, 230 grams of salvia miltiorrhiza, 220 grams of wolfberry, 200 grams of codonopsis pilosula, 200 grams of American ginseng, 230 grams of mulberry, 250 grams of licorice, 250 grams of jujube, 150 grams of tangerine peel, 100 grams of hawthorn, 200 grams of longan meat, 125 grams of red ginseng, 160 grams of ganoderma lucidum, 120 grams of astragalus, 100 grams of cistanche, 130 grams of cooked rehmannia, 100 grams of deer antler, 150 grams of roselle, 120 grams of saffron, 100 grams of chrysanthemum, 100 grams of seahorse, 110 grams of black sesame, 130 grams of oxyphylla, 210 grams of cassia seed, and 230 grams of yam;

[0026] Chinese medicinal materials and brewed liquor with a volume fraction of 55% to 58% are mixed in a mass-to-volume ratio of 1:4. The mixture is subjected to pretreatment, vacuum alcohol infiltration, dynamic circulation extraction, multi-layer filtration and maturation steps to obtain clarified liquor. The liquor is reddish-brown and transparent. The liquor is a solid-state fermented pure grain liquor brewed with sorghum, glutinous rice, wheat or corn as raw materials.

[0027] It should be noted that in the preparation of the Chinese herbal health wine described in this embodiment, the proportions of the 25 Chinese medicinal materials are selected based on the density of the medicinal materials themselves in a dry state and the measured values ​​of the alcohol-soluble content. The proportions are optimized through designed experiments to ensure the formation of an ideal alcohol-soluble structural equilibrium system in a specific alcohol concentration environment; the raw materials are screened and metal detected twice before pre-mixing to prevent mixed particles from entering the subsequent processing flow. The brewed liquor is obtained by a solid-state fermentation process. After storage for more than one year, the fusel oil content can be reduced and the coordination of the liquor body can be improved; when the liquor body and the medicinal materials are initially mixed, a slow pouring method is adopted to prevent local saturation and affect the dissolution efficiency. Through the entire process of pretreatment - alcohol permeation - extraction - filtration - maturation, the final liquor can be made reddish-brown and transparent, and has a light transmittance of >90% under a standard light source, meeting the liquid phase stability requirements of no stratification or precipitation during long-term storage.

[0028] A method for preparing a Chinese herbal medicine health wine comprises the following steps:

[0029] S1. Classify and group the 25 Chinese medicinal materials according to their material quality, dividing them into animal-based materials, fatty fruits, aromatic materials, flower and fruit materials, and rhizomes. Each of these materials was processed using the following methods: animal-based and fatty materials were cryogenically crushed at –20°C and then dry-milled at low speed; aromatic and flower and fruit materials were subjected to constant humidity rehydration at below 35°C and then air-dried at low temperature; rhizomes were ground to a minimum of 80 mesh, and the resulting materials were mixed for later use;

[0030] S2. Vacuum alcohol extraction: Place the mixed raw materials obtained in S1 in a vacuum container and add 55–58% by volume of liquor at a liquor-to-drug ratio of 1:4 under a negative pressure of –0.08 MPa. The mixture is then sealed and alcohol-extracted for 12 hours.

[0031] S3. Dynamic cyclic extraction: The alcohol-infiltrated mixture is extracted at a constant temperature of 25–30°C for 48 hours. The extraction system consists of a magnetic stirrer and a peristaltic pump. The cycle is 1 hour, with stirring time of at least 10 minutes. The system is connected to color and conductivity sensors, and the central control system collects real-time extraction progress data.

[0032] S4. Multi-layer filtration clarification: the extract is filtered through a 300-mesh filter for primary filtration, then through a precision filter membrane with a pore size of 1 μm for fine filtration, and then enters the electrostatic clarification tank for electric field clarification;

[0033] S5. Temperature and pressure coordinated aging: the clarified wine is heated to 60°C for 20 minutes, then transferred to a constant temperature of 4-8°C and allowed to stand for 7 days before packaging.

[0034] It should be noted that in the entire preparation process described in this embodiment, each step is closely connected and has a high degree of process control. The classification treatment in step S1 not only considers the texture of the medicinal material, but also combines the physical and chemical properties of its volatile oil, lipids and polysaccharides to correspond to different treatment methods and equipment process sections. For example, animal medicinal materials enter a low-temperature chamber below -20°C and are treated with a vacuum cold grinding device to prevent oil oxidation, while fatty fruits are treated with a low-speed centrifugal mill to improve crushing uniformity. The vacuum device used in step S2 is a reaction tank with continuous pressure regulation, which can maintain the activity of alcohol molecules and enhance the infiltration ability. After 12 hours of alcohol infiltration, the water content of the medicinal materials decreases, which is conducive to the subsequent extraction of cell wall disruption. In step S3, the cyclic extraction system is equipped with a self-circulating pump and a time controller, and a magnetic stirrer is used to prevent dead corner deposition. Each cycle can drive the entire medicinal residue liquid to mix once. The system links color and conductivity to real-time analyze the extraction concentration change curve, which is convenient for judging the extraction end point. The S4 filtration stage utilizes a three-stage separation mechanism: coarse filtration to intercept medicinal residue, fine filtration to remove colloids, and electrostatic clarification to further remove particulate impurities, ensuring the filtered solution is free of visible impurities and maintains long-lasting clarity. S5 heat treatment at 60°C further induces the binding and stabilization of certain dissolved components, while the low-temperature aging stage, maintained at 4-8°C, effectively controls microbial growth and aromatic component loss.

[0035] Furthermore, if Figure 1 As shown in the figure, the 25 Chinese medicinal materials are divided into five groups according to their physical structure and processing methods in the formula, namely: animal-based (such as deer antler and seahorse), fatty fruit-based (such as black sesame and cassia seed), aromatic (such as tangerine peel and saffron), soft flower and fruit (such as roselle, chrysanthemum and longan meat) and rhizome (such as codonopsis and yam), and the corresponding low-temperature processing technology is used for each group.

[0036] It should be noted that the above-mentioned grouping method described in this embodiment is not only convenient for targeted pretreatment, but also more conducive to step-by-step control of the extraction process. Animal-based medicinal materials such as deer antlers and seahorses contain a large amount of protein and lipid substances, and must be processed at low temperatures to avoid oil rancidity and protein denaturation; fatty fruits such as black sesame and cassia seeds are rich in oil, and require low-speed dry grinding to reduce the oil release rate to avoid excessive subsequent emulsification impurities. Aromatic and flower-fruit types such as saffron and chrysanthemum contain a large amount of volatile oils and flavonoids. The temperature and humidity conditions of rewetting and air drying affect their aroma retention rate, and constant temperature drying equipment is required to accurately control the environment. Roots and tubers such as Codonopsis pilosula and Chinese yam have a dense structure. The alcohol penetration contact area is increased by fine powder treatment, which makes the micro-cell structure open, which is conducive to the efficient dissolution reaction. This type of grouping and process segmentation helps to standardize the pre-treatment steps and form a group process template on the central control platform for the automation system to call.

[0037] Furthermore, if Figure 1As shown, the liquor is brewed by solid-state fermentation. The raw materials are sorghum, glutinous rice, wheat or corn. The volume fraction of the obtained liquor is controlled at 55% to 58%, and is used as an alcohol solvent and carrier in the alcohol permeation and extraction process.

[0038] It should be noted that the brewing of the liquor described in this embodiment adopts the traditional solid-state fermentation method, and the flavor and extraction compatibility are improved by controlling the process conditions of each stage of saccharification, fermentation and distillation (such as temperature 30℃±1℃, fermentation time not less than 28 days). Sorghum and wheat raw materials are rich in amylopectin and protein, and the higher alcohols, esters and other components generated therefrom can enhance the inclusion effect on the effective components of Chinese medicinal materials. Quantitative detection and gas chromatography analysis show that at an alcohol volume fraction of 55% to 58%, it has a good dissolution rate for Chinese medicinal ingredients such as volatile oils, phenols, and flavonoids, and at lower concentrations, permeability and material stability can be taken into account. In addition, trace organic acid components such as lactic acid and butyric acid in solid-state fermented wine also help promote cell wall rupture and increase the release rate of intracellular substances during the extraction process.

[0039] Furthermore, if Figure 1 As shown, in step S1, the processing temperature of animal and fatty fruit medicinal materials is not higher than -20°C, the air-drying temperature of aromatic and flower and fruit medicinal materials does not exceed 35°C, the humidity of the rewetting environment is not lower than 70%, and the particle size of the raw materials after processing is controlled to be above 80 mesh.

[0040] It should be noted that the low-temperature treatment described in this embodiment, as a core pretreatment step, has a significant impact on the extraction efficiency and clarity of the finished product. Animal and lipid-based medicinal materials are pre-cooled in a freezer below -20°C and then subjected to air flow pulverization equipment to maintain the invariance of the cell structure and prevent structural collapse caused by high heat. Aromatic medicinal materials are processed using adjustable wet hot air circulation drying equipment to maintain a drying temperature of 30-35°C, control the humidity at 70%-75%, and perform real-time humidity feedback control through an infrared sensor module. The final finished powder needs to be screened through a standard screening device to a particle size of 80 mesh or more to ensure that the contact area per unit mass of raw materials is maximized during the alcohol infiltration stage and reduce the load of undissolved particles on the subsequent filtration system.

[0041] Furthermore, if Figure 1 As shown, in step S3, the magnetic stirring device and the peristaltic pump are respectively arranged at the upper and lower ends of the extraction tank to form a circulating closed-loop system. The stirring controller sets the cycle to 1 hour, and the stirring time per cycle is ≥10 minutes. The central control system is connected to the conductivity and colorimetry sensors for judging the dissolution saturation of the extract.

[0042] It should be noted that the dynamic circulation extraction system described in this embodiment consists of an extraction tank, a stirring device, a peristaltic pump, a circulation pipe and a control module; the magnetic stirrer is arranged at the bottom center axis position, and its speed adjustment range is 50 to 300 rpm. It is made of corrosion-resistant material and can work continuously for not less than 72 hours; the peristaltic pump controls the liquid medicine to form an internal circulation path in the closed pipe, and each cycle can evenly drive the solution and the residue to mix; the central control system is equipped with an ARM main control chip, and the connected color and conductivity sensor data are updated every 30 seconds, and the curve fitting model is used to dynamically determine whether it has entered the extraction saturation plateau period; if the set stagnation threshold is reached (such as color growth <1% / hour), the system automatically terminates stirring and enters the filtration preparation program.

[0043] Furthermore, if Figure 1 As shown, in step S4, the electrostatic clarification tank is provided with multi-stage conductive partitions, which are made of conductive alloy and the spacing is controlled within the range of 2 to 4 cm. High-voltage electrode plates are provided at both ends of the clarification tank to form a uniform electric field, which promotes the flocculation and sedimentation of particles with a diameter of ≤0.5 μm in the liquid.

[0044] It should be noted that the electrostatic clarification device structure described in this embodiment includes a clarification tank, a multi-layer conductive partition, high-voltage plates at both ends, and a power control unit. The conductive partition is made of titanium-platinum alloy material with a thickness of no more than 3mm and a polished surface to reduce resistance; 5 to 7 layers are arranged within a spacing of 2 to 4cm, and the slot structure is removable and cleanable. A high-voltage electrostatic power supply (voltage 1 to 2kV) is connected to the electrode plates at both ends, and a constant voltage is maintained for 5 minutes under the command of the control system, after which the power is cut off for natural sedimentation. The system mainly removes components such as protein colloids and pectin polysaccharides with a diameter of ≤0.5μm, and can detect the degree of clarification online through a visual clarification window and a turbidity meter to ensure that the final wine has a light transmittance of no less than 90%, meeting the requirements of the subsequent aging and filling process.

[0045] In summary, 25 kinds of Chinese herbal medicines were grouped according to their material properties and a personalized low-temperature pretreatment method was adopted to ensure the integrity and extractability of various components. Subsequently, vacuum alcohol infiltration treatment was carried out under -0.08 MPa conditions to enhance the penetration of alcohol into the cell structure of the medicinal materials. Then, a dynamic circulation system consisting of magnetic stirring and a peristaltic pump was used to achieve 48-hour continuous extraction at a constant temperature of 25-30°C. During the extraction process, the conductivity and color changes were monitored in real time by the central control system to determine the extraction saturation state. The extract was sequentially treated by coarse filtration, fine filtration and electrostatic clarification tank to remove particulate and colloidal impurities, and then temperature-pressure coordinated aging was carried out to obtain a clear and stable reddish-brown Chinese medicinal wine product. This process solves the problems of long extraction cycle, insufficient component dissolution, turbid precipitation of the medicinal solution and unstable batch quality in existing Chinese medicinal wines, and achieves efficient extraction of multi-component Chinese medicinal materials and long-term clarity and stability of the wine, which is suitable for industrial continuous production requirements.

[0046] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are exemplary and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and deform the above embodiments within the scope of the present invention.

Claims

1. A Chinese herbal medicine health wine, characterized in that: The invention is prepared by processing the following 25 kinds of Chinese medicinal materials according to weight ratio: 250 grams of ginseng, 230 grams of salvia miltiorrhiza, 220 grams of wolfberry, 200 grams of codonopsis pilosula, 200 grams of American ginseng, 230 grams of mulberry, 250 grams of liquorice, 250 grams of jujube, 150 grams of dried tangerine peel, 100 grams of hawthorn, 200 grams of longan meat, 125 grams of red ginseng, 160 grams of ganoderma lucidum, 120 grams of astragalus, 100 grams of cistanche, 130 grams of prepared rehmannia, 100 grams of deer antler, 150 grams of roselle, 120 grams of saffron, 100 grams of chrysanthemum, 100 grams of seahorse, 110 grams of black sesame, 130 grams of oxyphylla, 210 grams of cassia seed, and 230 grams of yam; Chinese medicinal materials and brewed liquor with a volume fraction of 55% to 58% are mixed in a mass-to-volume ratio of 1:

4. The mixture is subjected to pretreatment, vacuum alcohol infiltration, dynamic circulation extraction, multi-layer filtration and maturation steps to obtain clarified liquor. The liquor is reddish-brown and transparent. The liquor is a solid-state fermented pure grain liquor brewed with sorghum, glutinous rice, wheat or corn as raw materials.

2. A method for preparing a Chinese herbal health wine, which is achieved by preparing the Chinese herbal health wine according to claim 1, characterized in that: The method comprises the following steps: S1. Classify and group the 25 Chinese medicinal materials according to their material quality, dividing them into animal-based materials, fatty fruits, aromatic materials, flower and fruit materials, and rhizomes. Each of these materials was processed using the following methods: animal-based and fatty materials were cryogenically crushed at –20°C and then dry-milled at low speed; aromatic and flower and fruit materials were subjected to constant humidity rehydration at below 35°C and then air-dried at low temperature; rhizomes were ground to a minimum of 80 mesh, and the resulting materials were mixed for later use; S2. Vacuum alcohol extraction: Place the mixed raw materials obtained in S1 in a vacuum container and add 55–58% by volume of liquor at a liquor-to-drug ratio of 1:4 under a negative pressure of –0.08 MPa. The mixture is then sealed and alcohol-extracted for 12 hours. S3. Dynamic cyclic extraction: The alcohol-infiltrated mixture is extracted at a constant temperature of 25–30°C for 48 hours. The extraction system consists of a magnetic stirrer and a peristaltic pump. The cycle is 1 hour, with stirring time of at least 10 minutes. The system is connected to color and conductivity sensors, and the central control system collects real-time extraction progress data. S4. Multi-layer filtration clarification: the extract is filtered through a 300-mesh filter for primary filtration, then through a precision filter membrane with a pore size of 1 μm for fine filtration, and then enters the electrostatic clarification tank for electric field clarification; S5. Temperature and pressure coordinated aging: the clarified wine is heated to 60°C for 20 minutes, then transferred to a constant temperature of 4-8°C and allowed to stand for 7 days before packaging.

3. The Chinese herbal medicine health wine according to claim 1, characterized in that: The 25 Chinese medicinal materials in the formula are divided into five groups based on their physical structure and processing methods, namely: animal-based (such as deer antlers and seahorses), fatty fruits (such as black sesame and cassia seeds), aromatics (such as tangerine peel and saffron), soft flowers and fruits (such as roselle, chrysanthemum and longan meat) and rhizomes (such as codonopsis and yam), and corresponding low-temperature processing technology is used for each group.

4. The Chinese herbal medicine health wine according to claim 1, characterized in that Liquor is brewed through solid-state fermentation. The raw materials are sorghum, glutinous rice, wheat or corn. The volume fraction of the resulting liquor is controlled at 55% to 58%, and is used as an alcohol solvent and carrier in the alcohol permeation and extraction process.

5. The method for preparing the Chinese herbal medicine health wine according to claim 2, characterized in that: In step S1, the processing temperature of animal and fatty fruit medicinal materials shall not be higher than -20°C, the air-drying temperature of aromatic and flower and fruit medicinal materials shall not exceed 35°C, the humidity of the rehydration environment shall not be lower than 70%, and the particle size of the raw materials after processing shall be controlled to be above 80 mesh.

6. The method for preparing the Chinese herbal medicine health wine according to claim 2, characterized in that: In step S3, a magnetic stirring device and a peristaltic pump are respectively installed at the upper and lower ends of the extraction tank to form a closed-loop system. The stirring controller is set to a cycle of 1 hour, and the stirring time per cycle is ≥10 minutes. The central control system is connected to conductivity and colorimetry sensors to determine the dissolution saturation of the extract.

7. The method for preparing the Chinese herbal medicine health wine according to claim 2, characterized in that: In step S4, the electrostatic clarification tank is provided with multi-stage conductive partitions, which are made of conductive alloy and the spacing is controlled within the range of 2 to 4 cm. High-voltage electrode plates are provided at both ends of the clarification tank to form a uniform electric field, which promotes the flocculation and sedimentation of particles with a diameter of ≤0.5μm in the liquid.

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