Preparation method of compound wine capable of clearing heat and removing internal heat and being orally taken and externally applied

Abstract

The invention discloses a preparation method of heat-clearing and fire-removing cocoa compound wine for oral administration and external application. The compound wine is prepared from medicinal and edible raw materials through crushing, saccharification, reduced pressure distillation, fermentation and blending. The heat-clearing and internal-heat-removing compound wine for oral administration and external application is brown-yellow clear and transparent liquid, fully fuses effective components of medicinal and edible raw materials, is pleasant and harmonious in fragrance and soft in taste, and has a cool feeling. The raw materials are safe and edible, and the prepared compound wine is safe and compliant, can be orally taken and externally applied, can be drunk as a health-care wine for clearing heat and reducing internal heat, can also be externally applied for clearing heat and reducing swelling, meets multiple requirements of consumers on safety, taste and health, and is wide in application scene. Meanwhile, the prepared compound wine is pure in fragrance, free of foreign flavor, high in production efficiency and raw material utilization rate, and effective components are fully dissolved out.

Description

Technical Field

[0001] The invention relates to the technical field of beverage and wine preparation, and in particular to a method for preparing a heat-clearing and fire-dispelling prepared wine that is prepared from raw materials of both medicinal and edible origin and can be taken orally or applied externally. Background Art

[0002] With the normalization of heavy-flavored foods like hot pot, barbecue, and spicy snacks, modern consumers' daily intake of high-fat, spicy foods has increased significantly. Coupled with disrupted lifestyles like staying up late and sedentary, and the combined psychological pressures of environmental and anxiety, this has led to widespread imbalances in the heat constitution among sub-healthy individuals. Heat can cause stomachaches, swollen and sore gums, constipation, sore throats, acne, eczema, insomnia, excessive dreaming, anxiety, irritability, and other damage to the digestive system, immune system, nerves, and emotions.

[0003] Existing heat-clearing and fire-reducing products are primarily concentrated in herbal teas, heat-clearing medicines, traditional Chinese medicines, and dietary therapy. However, herbal teas are high in sugar, which can exacerbate damp-heat constitutions, and long-term consumption can lead to metabolic stress. Heat-clearing medicines contain bitter and cold ingredients (such as rhubarb and scutellaria), which can lead to spleen and stomach deficiency (diarrhea, loss of appetite) and may also cause dependence. Furthermore, some topical Western medicines contain hormonal ingredients, which can easily lead to drug resistance with long-term use. Traditional Chinese medicine decoctions are cumbersome to prepare, have a bitter taste, and lack portability, making them difficult to adapt to modern, fast-paced lifestyles. Dietary therapy treatments take a long time to take effect and lack a scientific compatibility system. Existing medicinal wines and blended liquors related to patents for heat-clearing and fire-removing products do not all use ingredients derived from medicinal or edible sources, posing health risks. Furthermore, the processes often involve soaking, percolation, and decoction, resulting in long production cycles, low extraction rates of active ingredients, the generation of unpleasant odors (such as bitter herbs), and poor taste harmony.

[0004] Therefore, it is necessary to solve the pain points of traditional fire-reducing solutions, such as "slow effect, harm to the body, and difficult to stick to", through "modernization of traditional Chinese medicine theory + food industry technology", so as to meet the dual needs of contemporary consumers for "convenient health care" and "sensory experience", and provide a sustainable "light health care" option for fast-paced life. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a method for preparing a blended wine that clears away heat and dispels fire and can be taken internally or applied externally. The method uses raw materials of both medicinal and edible origin as the production raw materials of the wine, combines the theory of traditional Chinese medicine, improves the traditional blended wine production process, and prepares a health-preserving wine with a harmonious aroma, mellow taste, and the effect of clearing away heat and dispelling fire. The wine can be taken internally or applied externally, meeting the consumers' multiple needs for health, taste, and safety.

[0006] The present invention is achieved through the following technical solutions:

[0007] A method for preparing a heat-clearing and fire-dispelling health-preserving wine that can be taken orally or applied externally comprises the following steps:

[0008] (1) Prepare materials: Prepare the following materials in proportion: 40-100 parts of medicinal and edible raw materials and 20-50 parts of medicinal and edible aromatic plants;

[0009] (2) Crushing: The raw materials are mechanically crushed respectively, wherein the medicinal and edible plants are processed into coarse granular powder, and the medicinal and edible aromatic plants are processed into powder;

[0010] (3) Saccharification: The crushed medicinal and edible raw materials are mixed with hot water at a temperature of 63.5°C, a saccharifying agent is added for saccharification, and the saccharified liquid is cooled;

[0011] (4) Extraction: The crushed medicinal and edible aromatic raw materials are heated and extracted with water, and the extract is collected and centrifuged;

[0012] (5) Distillation: Distill the liquid after passing through the centrifuge, and collect the distillate and the concentrated liquid after distillation;

[0013] (6) Fermentation: adding the distilled concentrate and yeast to the saccharified liquid obtained in step (3) for fermentation, and collecting the fermentation liquid;

[0014] (7) Blending and filtration: Blend the distillate, fermentation liquid and an appropriate amount of edible alcohol to an alcohol content of 20% vol to obtain a semi-finished product, which is then aged and filtered to obtain a finished blended wine.

[0015] In some embodiments, the edible and medicinal raw material used for saccharification and fermentation is prepared by combining malt and coix seed in a mass ratio of 5:2.

[0016] In some embodiments, the medicinal and edible aromatic raw materials used for extraction and distillation are prepared by combining honeysuckle, chrysanthemum, perilla leaves and mint in a mass ratio of 4:2:1:0.5.

[0017] In some embodiments, in the saccharification step, the material-water ratio is 1:(2-5), and the saccharification time is 5-8 hours.

[0018] In some embodiments, in the step of extracting the medicinal and edible raw materials, the extraction is ultrasonic extraction, the material-water ratio is 1:(20-50), the extraction time is 30 minutes, the temperature is 60°C, the frequency is 35KHz, and the centrifuge speed is 6000r / min.

[0019] In some embodiments, the distillation step is reduced pressure distillation, the vacuum degree of reduced pressure distillation is ≤-0.08Mpa, the temperature is ≤60°C, and the front end of the distillate and the concentrated liquid after distillation are collected separately. The ratio of the collected distillate to the mass of the raw material is 1:(1-3), and the concentration ratio of the concentrated liquid after distillation to the mass of the raw material is 1:1.

[0020] In some embodiments, in the fermentation step, the weight of the yeast is 2% of the weight of the raw material, the fermentation time is 50 to 65 hours, and the alcohol content of the fermentation liquid is 7 to 10% vol.

[0021] In some embodiments, in the blending and filtration steps, the filtration operation includes aging the semi-finished wine after inspection and evaluation by professional judges for 30 days, then coarse filtering with diatomaceous earth, freezing at -5±1°C for 7 days, filtering while cold with a diatomaceous earth filter, and then fine filtering with a membrane filter to remove insoluble matter.

[0022] The second aspect of the present invention also provides a heat-clearing and fire-removing prepared by the above-mentioned production process, which can be taken internally or applied externally.

[0023] In order to facilitate the understanding of the present invention, the medicinal properties of the edible and medicinal raw materials of the present invention are further described below.

[0024] Barley malt: Sweet in flavor, neutral in nature. It enters the spleen, stomach, and liver meridians. It promotes digestion, strengthens the stomach, and reduces lactation and bloating. It is primarily used to treat indigestion, weaning, and breast pain, and can also soothe liver and relieve depression. Modern research indicates that barley malt promotes qi and aids digestion, strengthens the spleen and stimulates appetite, reduces lactation and relieves bloating. It also possesses anti-inflammatory, digestive, antioxidant, anti-tumor, blood sugar-lowering, and hepatoprotective properties.

[0025] Coix seed: Sweet, light, and cooling in nature. It enters the spleen, stomach, and lung meridians. It promotes diuresis, eliminates dampness, strengthens the spleen, stops diarrhea, eliminates numbness, drains pus, and detoxifies and resolves stagnation. It is used to treat edema, beriberi, dysuria, spleen deficiency diarrhea, dampness-induced stiffness and cramps, lung and intestinal abscesses, warts, and cancer. Rich in nutrients and pharmacologically active ingredients, coix seed is a nutritionally balanced, high-quality cereal resource. Modern research indicates that coix seed has anti-inflammatory, analgesic, anti-cancer, anti-tumor, blood sugar-lowering, blood lipid-lowering, and antioxidant properties.

[0026] Honeysuckle: Sweet, cold. It enters the Lung, Heart, and Stomach meridians. It clears heat and detoxifies, dispersing wind-heat. It is used for carbuncles, furuncles, sore throat, erysipelas, dysentery caused by heat toxins, wind-heat colds, and fevers due to febrile diseases. It contains chlorogenic acid, volatile oils, and flavonoids, with chlorogenic acid being the highest. Modern pharmacological research indicates that honeysuckle has antibacterial, antiviral, anti-inflammatory, antioxidant, immune-enhancing, and liver-protective properties. Its heat-clearing properties can be enhanced when combined with chrysanthemum.

[0027] Chrysanthemum: Sweet, bitter, and slightly cold. It enters the lung and liver meridians. It dispels wind and heat, soothes the liver and improves eyesight, and clears heat and detoxifies. It is used for wind-heat colds, headaches and dizziness, red and swollen eyes, blurred vision, and sores, carbuncles, and swelling. Chrysanthemum is rich in polysaccharides, flavonoids, volatile oils, and other active substances. Modern research shows that chrysanthemum has significant anti-inflammatory, antibacterial, lipid-lowering, and antioxidant properties. It synergizes with mint to enhance its wind-dispelling and heat-dissipating effects.

[0028] Perilla leaf: Pungent and warm. It enters the lung and spleen meridians. It dispels cold, promotes qi circulation, and soothes the stomach. It is used for colds, coughs, nausea, vomiting during pregnancy, and fish and crab poisoning. Perilla leaf's main chemical components include volatile oils, flavonoids, and phenolic acids, which have antibacterial, antipyretic, antioxidant, anti-inflammatory, and anti-tumor effects. It also has certain benefits on the cardiovascular, nervous, and digestive systems. When combined with malt and coix seed, it can harmonize the spleen and stomach qi and prevent damage to the spleen from cold and cooling herbs.

[0029] Peppermint: Pungent and cooling. It enters the Lung and Liver meridians. It dispels wind-heat, clears the head, relieves sore throat, clears rashes, and soothes the liver and promotes qi circulation. It is used for wind-heat colds, the initial onset of wind-heat, headaches, red eyes, sore throats, mouth ulcers, rubella, measles, and chest and flank distension. Its main chemical components include volatile compounds, polyphenols, terpenes, flavonoids, and phenolic acids. Pharmacological studies have confirmed that peppermint has anti-inflammatory, antibacterial, antiviral, analgesic, and antioxidant properties. Its compatibility with chrysanthemum enhances its head-clearing and clearing properties.

[0030] The present invention has the following beneficial effects compared to the prior art:

[0031] Safe and edible raw materials: The blended liquor prepared by this process uses all edible raw materials that are both medicinal and edible, all of which are included in the "List of Items that are Both Food and Medicine". The product has the properties of ordinary food, is safe and compliant, and has a mild conditioning effect, with huge market potential.

[0032] Wide range of applicable scenarios: The heat-clearing and fire-removing blended wine prepared by this process is different from single-ingredient tea. Multiple medicinal materials work synergistically to treat both the symptoms and the root causes. It can not only be taken internally as a beverage, but also has the effect of clearing away heat and removing fire in the short term, and conditioning the body constitution in the long term, meeting the health and wellness drinking needs of consumers of the right age in all scenarios (accompaniment to meals, social gatherings, staying up late to work overtime, etc.); it can also be used externally on the skin surface, without hormones or additives, naturally antibacterial, with low alcohol content and little irritation to the skin, and has the effect of clearing away heat and reducing swelling caused by skin redness, swelling, heat and pain caused by fire and mosquito bites. Cocoa can be taken internally and applied externally, and is applicable in a wide range of scenarios.

[0033] High raw material utilization rate, clean aroma, and environmental friendliness: The wine for clearing away heat and dispelling fire, and for internal and external application, prepared from raw materials of medicinal and edible origin, is not only highly efficient compared to conventional extraction methods, but also has a pleasant and pure aroma and no foreign flavors. The distillate and concentrated liquid after distillation of the raw materials of medicinal and edible origin are effectively utilized, without causing any waste of raw materials. The full dissolution of the effective ingredients is also guaranteed, thus maximizing the utilization of raw materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0035] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0036] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0037] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0038] Unless otherwise specified, the methods used in the following examples are conventional methods. The materials, reagents, and instruments used are conventional materials, reagents, and instruments in the art, unless otherwise specified, and can be obtained commercially by those skilled in the art.

[0039] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any upper range limit or preferred value with any lower range limit or preferred value, regardless of whether the range is disclosed alone. For example, when a range "1 to 5" is disclosed, the described range should be interpreted as including the ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its endpoints and all integers and fractions within the range. In the present specification and claims, range definitions may be combined and / or interchanged, and if not otherwise stated, such ranges include all subranges contained therein.

[0040] like Figure 1As shown, the preparation method of the heat-clearing and fire-removing prepared liquor provided in this application, which can be taken orally or applied externally, comprises the following steps:

[0041] (1) Prepare the following materials in proportion: 40-100 parts of edible and medicinal raw materials and 20-50 parts of edible and medicinal aromatic plants. The edible and medicinal raw materials malt and coix seed are prepared in a mass ratio of 5:2, and the edible and medicinal aromatic plants honeysuckle, chrysanthemum, perilla leaf, and mint are prepared in a mass ratio of 4:2:1:0.5.

[0042] (2) Crushing: The raw materials are mechanically crushed respectively, wherein the medicinal and edible plants are processed into coarse granular powder, and the medicinal and edible aromatic plants are processed into powder;

[0043] (3) Saccharification: Mix the crushed medicinal and edible raw materials with hot water, add a saccharifying agent for saccharification, and cool the saccharified liquid. The material-water ratio is 1:(2-5), the saccharification time is 5-8 hours, and the hot water temperature is 63.5°C.

[0044] (4) Extraction: The crushed medicinal and edible aromatic raw materials were heated and ultrasonically extracted with water at a material-water ratio of 1:(20-50), extraction time of 30 min, temperature of 60°C, and 35 kHz. The extract was collected and centrifuged at a speed of 6000 r / min.

[0045] (5) Distillation: The feed liquid passed through the centrifuge is subjected to reduced pressure distillation, the vacuum degree of reduced pressure distillation is ≤-0.08Mpa, the temperature is ≤60°C, and the front section of the distillate and the concentrated liquid after distillation are collected respectively. The ratio of the collected distillate to the mass of the raw material is 1:(1-3), and the concentration ratio of the concentrated liquid after distillation to the mass of the raw material is 1:1.

[0046] (6) Fermentation: The saccharified liquid is cooled, and the distilled concentrate and yeast are added for fermentation. The weight of the yeast is 2% of the weight of the raw material. The fermentation time is 50 to 65 hours, and the alcohol content of the fermentation liquid is 7 to 10% vol.

[0047] (7) Blending and filtration: The distillate, fermentation liquid and appropriate amount of edible alcohol are blended to 20% vol to obtain a semi-finished product. After inspection and evaluation by professional judges, the semi-finished wine is aged for 30 days and then coarsely filtered with diatomaceous earth. After freezing at -5±1℃ for 7 days, it is filtered while cold using a diatomaceous earth filter and then finely filtered using a membrane filter to remove insoluble matter.

[0048] In order to explain the preparation method of the heat-clearing and fire-removing prepared liquor of the present application in more detail, it will be described below with reference to specific examples.

[0049] Example 1

[0050] Preparation of materials: Prepare the following materials in proportion, medicinal and edible raw materials 40 parts, wheat and coix seed are prepared according to the mass ratio of 5:2. Medicinal and edible aromatic raw materials 40 parts, according to honeysuckle, chrysanthemum, perilla leaf and mint = 4:2:1:0.5 mass ratio.

[0051] Crushing: The medicinal and edible raw materials are mechanically crushed respectively, among which the wheat and coix seed are processed into coarse granular powder, and the honeysuckle, chrysanthemum, perilla leaf and mint are processed into powder.

[0052] Saccharification: Mix the crushed wheat and coix seed with hot water, the ratio of raw materials to hot water is 1:3.5, the temperature of hot water is 63.5℃, the time is 8 hours, add saccharifying agent for saccharification, and the saccharified liquid is cooled for standby.

[0053] Extraction: The crushed honeysuckle, chrysanthemum, perilla leaf and mint raw materials are ultrasonically extracted with water according to a volume ratio of 1:20, the extraction time is 30 min, the temperature is 60℃, and the frequency is 35KHz. The extraction liquid is collected and centrifuged at a speed of 6000r / min.

[0054] Vacuum distillation: The liquid through the centrifuge is subjected to vacuum distillation, the vacuum degree of vacuum distillation is ≤-0.08Mpa, and the temperature is ≤60℃. The distillation liquid front and the concentrated liquid after distillation are collected respectively, the collection amount of distillation liquid is 1:1 of the mass of raw materials, and the concentrated ratio of concentrated liquid after distillation to raw materials is 1:1.

[0055] Fermentation: The saccharified liquid is pumped into a fermentation tank after cooling, and the concentrated liquid after distillation and yeast are added for fermentation. The weight of yeast is 2% of the weight of raw materials, the fermentation time is 50 hours, and the alcohol content of the fermentation liquid is 10%vol.

[0056] Blending: The distillation liquid, fermentation liquid and appropriate edible alcohol are blended to 20%vol to obtain a semi-finished product.

[0057] Aging and filtration: After the semi-finished product is tested and the professional judges pass the evaluation, the semi-finished product is aged for 30 days, then coarsely filtered with diatomite, frozen at-5±1℃ for 7 days, then filtered with a diatomite filter machine while cold, and then refined filtered with a membrane filter machine to remove insoluble substances, so as to ensure that the wine body is crystal clear and transparent. The refined wine liquid is packaged to obtain a finished product.

[0058] Example 2

[0059] Preparation of materials: Prepare the following materials in proportion, medicinal and edible raw materials 40 parts, wheat and coix seed are prepared according to the mass ratio of 5:2. Medicinal and edible aromatic raw materials 40 parts, according to honeysuckle, chrysanthemum, perilla leaf and mint = 4:2:1:0.5 mass ratio.

[0060] Crushing: The edible and medicinal raw materials are mechanically crushed separately, wherein malt and coix seed are processed into coarse granular powder, and honeysuckle, chrysanthemum, perilla leaf and mint are processed into powder.

[0061] Saccharification: Mix the crushed malt, coix seed and hot water in a ratio of 1:3.5, the hot water temperature is 63.5°C, the time is 8 hours, add saccharifying agent for saccharification, and cool the liquid after saccharification.

[0062] Extraction: The crushed honeysuckle, chrysanthemum, perilla leaf, mint raw materials and water were ultrasonically extracted in a volume ratio of 1:20, the extraction time was 30 minutes, the temperature was 60°C, and the operation temperature was 35KHz. The extract was collected and centrifuged at a speed of 6000r / min.

[0063] Vacuum distillation: The feed liquid passing through the centrifuge is subjected to vacuum distillation, the vacuum degree of vacuum distillation is ≤-0.08Mpa, the temperature is ≤60℃, and the front section of the distillate and the concentrated liquid after distillation are collected separately. The ratio of the collected distillate to the mass of the raw material is 1:2, and the concentration ratio of the concentrated liquid after distillation to the mass of the raw material is 1:1.

[0064] Fermentation: The saccharified liquid is cooled and pumped into a fermentation tank, and the distilled concentrate and yeast are added for fermentation. The weight of the yeast is 2% of the weight of the raw material. The fermentation time is 55 hours, and the alcohol content of the fermentation liquid is 10% vol.

[0065] Preparation: The distillate, fermentation liquid and an appropriate amount of edible alcohol are mixed to 20% vol to prepare a semi-finished product.

[0066] Aging and filtration: After the semi-finished wine has been inspected and evaluated by professional judges, it is aged for 30 days and then coarsely filtered with diatomaceous earth. After being frozen at -5±1℃ for 7 days, it is filtered while cold using a diatomaceous earth filter. It is then finely filtered using a membrane filter to remove insoluble matter and ensure that the wine is crystal clear. The finely filtered wine is packaged to obtain the finished product.

[0067] Example 3

[0068] On the basis of Example 1, other conditions were kept unchanged, except that the material-water ratio in ultrasonic extraction was 1:25.

[0069] Example 4

[0070] On the basis of Example 1, other conditions were kept unchanged, except that the material-water ratio in ultrasonic extraction was 1:30.

[0071] Example 5

[0072] On the basis of Example 1, other conditions were kept unchanged, except that the mass ratio of the collected distillate to the raw material in the reduced pressure distillation was 1:1.5.

[0073] Example 6

[0074] On the basis of Example 1, other conditions were kept unchanged, except that the mass ratio of saccharification raw materials to hot water was 1:2.

[0075] The prepared alcoholic beverages of Examples 1-6 were evaluated and tested according to the following requirements:

[0076] Table 1 Sensory quality of the prepared wines in each embodiment

[0077]

[0078] Table 2 Test results of the prepared wines in each embodiment

[0079]

[0080] The prepared alcoholic beverages in Examples 1-6 above all met the above requirements in terms of sensory quality and test indicators.

[0081] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing a wine that clears away heat and dispels fire and can be taken orally or applied externally, characterized in that: The steps include: (1) Prepare materials: Prepare the following materials in proportion: 40-100 parts of medicinal and edible raw materials and 20-50 parts of medicinal and edible aromatic plants; (2) Crushing: The raw materials are mechanically crushed respectively, wherein the medicinal and edible plants are processed into coarse granular powder, and the medicinal and edible aromatic plants are processed into powder; (3) Saccharification: The crushed medicinal and edible raw materials are mixed with hot water at a temperature of 63.5°C, a saccharifying agent is added for saccharification, and the saccharified liquid is cooled; (4) Extraction: The crushed medicinal and edible aromatic raw materials are heated and extracted with water, and the extract is collected and centrifuged. (5) Distillation: Distill the liquid after passing through the centrifuge, and collect the distillate and the concentrated liquid after distillation; (6) Fermentation: The saccharified liquid is cooled, the distilled concentrate and yeast are added for fermentation, and the fermentation liquid is collected; (7) Blending and filtration: Blend the distillate, fermentation liquid and an appropriate amount of edible alcohol to an alcohol content of 20% vol to obtain a semi-finished product, which is then aged and filtered to obtain a finished blended wine.

2. The method for preparing the heat-clearing and fire-dispelling prepared liquor as claimed in claim 1, characterized in that: The medicinal and edible raw material used for saccharification and fermentation is prepared by combining malt and coix seed in a mass ratio of 5:

2.

3. The method for preparing the heat-clearing and fire-dispelling prepared liquor as claimed in claim 1, characterized in that: The medicinal and edible aromatic raw materials used for extraction and distillation are prepared by combining honeysuckle, chrysanthemum, perilla leaves and mint in a mass ratio of 4:2:1:0.

5.

4. The method for preparing the heat-clearing and fire-dispelling prepared liquor as claimed in claim 1, characterized in that: In the saccharification step, the material-water ratio is 1:(2-5), and the saccharification time is 5-8h.

5. The method for preparing the heat-clearing and fire-dispelling prepared liquor as claimed in claim 1, characterized in that: In the step of extracting the medicinal and edible raw materials, the extraction is ultrasonic extraction, the material-water ratio is 1:(20-50), the extraction time is 30 minutes, the temperature is 60°C, the frequency is 35KHz, and the centrifuge speed is 6000r / min.

6. The method for preparing the heat-clearing and fire-dispelling prepared liquor as claimed in claim 1, characterized in that: The distillation step is reduced pressure distillation, the vacuum degree of reduced pressure distillation is ≤-0.08Mpa, the temperature is ≤60°C, the front section of the distillate and the concentrated liquid after distillation are collected respectively, the ratio of the collected amount of the distillate to the mass of the raw material is 1:(1-3), and the concentration ratio of the concentrated liquid after distillation to the mass of the raw material is 1:

1.

7. The method for preparing the heat-clearing and fire-dispelling prepared liquor as claimed in claim 1, characterized in that: In the fermentation step, the weight of the yeast is 2% of the weight of the raw material, the fermentation time is 50 to 65 hours, and the alcohol content of the fermentation liquid is 7 to 10% vol.

8. The method for preparing the heat-clearing and fire-dispelling prepared liquor as claimed in claim 1, characterized in that: In the blending and filtration steps, the filtration operation includes aging the semi-finished wine that has passed the inspection and evaluation for 30 days, then coarse filtering with diatomaceous earth, freezing it at -5±1℃ for 7 days, filtering it with a diatomaceous earth filter while it is cold, and then fine filtering it with a membrane filter to remove insoluble matter.

9. A prepared wine for clearing away heat and dispelling fire, which can be taken orally or applied externally, characterized in that: The method is prepared by any one of claims 1 to 8.

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