Formula and preparation process of sleep-aiding and beauty-maintaining wine
By combining rice wine with various natural plants and fruits and using a specific process, a sleep-aiding and beauty-enhancing wine is prepared, which solves the shortcomings of existing health wines in improving sleep and beautifying the skin, and achieves a comprehensive effect with good taste and effectiveness.
Patent Information
- Application Number
- CN202511643254.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-11
- Publication Date
- 2025-12-16
AI Technical Summary
Existing health tonics have limited effects on improving sleep and skin health, and their taste is unpleasant, making them difficult for the general public to accept.
Made with rice wine as a base, and combined with ingredients such as rose, cicada flower, hibiscus, lingzhi, lily, longan fruit, cherry fruit, dragon fruit, and jujube fruit, this sleep-aiding and beauty-enhancing wine is prepared through processes such as steaming, sun-drying, mixing and soaking, filtering, and aging.
It improves sleep quality and has a beautifying effect. It tastes excellent and can be consumed long-term, significantly improving deep sleep and providing comprehensive beautifying effects from the inside out.
Smart Images
Figure SMS_1 
Figure SMS_2 
Figure SMS_3
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of health wine, in particular to a formula and preparation process of a sleep-aiding and skin-nourishing wine. BACKGROUND
[0002] With the acceleration of the pace of life, sleep disorders and skin sub-health problems are increasingly common. There are various health wines with the effects of soothing the nerves or beautifying the skin on the market, but their formulas are mostly simple decoction of single or a few kinds of medicinal materials, and their effects are single, and their tastes often have strong medicinal smell, which are not easy to be accepted by the public. For example, common ganoderma lucidum wine and ginseng wine have certain effects of soothing the nerves, but their effects on skin nourishing are limited, and their tastes are pungent, which are not suitable for long-term drinking. The fruit wine or flower wine in the prior art has better taste, but its functions are mostly concentrated on supplementing vitamins or simple antioxidant, and its effects on improving deep sleep and comprehensive skin nourishing from the inside out are not obvious. SUMMARY
[0003] In view of the above technical deficiencies, the purpose of the present application is to provide a formula and preparation process of a sleep-aiding and skin-nourishing wine to solve the problems mentioned in the background.
[0004] To solve the above technical problems, the present application adopts the following technical scheme: the present application provides a formula of a sleep-aiding and skin-nourishing wine, which comprises the following raw materials by weight: 100 kg of rice wine, 400-600 g of Chinese rose flower, 200-300 g of golden cicada flower, 80-120 g of Chinese hibiscus flower, 400-600 g of ganoderma lucidum, 400-600 g of lily, 1300-1700 g of longan fruit, 800-1200 g of cherry fruit, 150-250 g of pitaya, and 150-250 g of carambola fruit.
[0005] Preferably, the formula comprises the following raw materials by weight: 100 kg of rice wine, 500 g of Chinese rose flower, 250 g of golden cicada flower, 100 g of Chinese hibiscus flower, 500 g of ganoderma lucidum, 500 g of lily, 1500 g of longan fruit, 1000 g of cherry fruit, 200 g of pitaya, and 200 g of carambola fruit.
[0006] Preferably, the formula comprises the following raw materials by weight: 100 kg of rice wine, 400 g of Chinese rose flower, 200 g of golden cicada flower, 80 g of Chinese hibiscus flower, 400 g of ganoderma lucidum, 400 g of lily, 1300 g of longan fruit, 800 g of cherry fruit, 150 g of pitaya, and 150 g of carambola fruit.
[0007] Preferably, the formula comprises the following raw materials by weight: 100 kg of rice wine, 400 g of Chinese rose flower, 200 g of golden cicada flower, 80 g of Chinese hibiscus flower, 400 g of ganoderma lucidum, 400 g of lily, 1300 g of longan fruit, 800 g of cherry fruit, 150 g of pitaya, and 150 g of carambola fruit.
[0008] The application further provides a preparation process of a formula of the sleep-aiding and skin-nourishing wine, which comprises the following steps: S1, raw material pretreatment: the Chinese rose flowers, golden cicada flowers, hibiscus flowers, ganoderma lucidum, lilies, longan fruits, cherry fruits, pitaya fruits and star apples are cleaned, sorted and cut or crushed; S2, steaming and airing: the ganoderma lucidum, lilies, longan fruits, cherry fruits, pitaya fruits and star apples treated in step a are steamed and then aired to room temperature; the Chinese rose flowers, golden cicada flowers and hibiscus flowers are not steamed; S3, mixing and brewing: all the raw materials treated in step b are mixed with the rice wine, and sealed for soaking for 60-90 days; S4, filtering and aging: the wine liquid after soaking in step c is filtered to obtain a primary filtered wine liquid, and then the primary filtered wine liquid is sealed for aging for 30-45 days; S5, filling and sterilization: the wine liquid after aging is precision filtered, filled and sterilized to obtain a finished product.
[0009] Preferably, in the step S2, the steaming is performed at 100 DEG C under normal pressure steam for 15-25 minutes.
[0010] Preferably, in the step S2, the ganoderma lucidum is cut into 0.5-1 cm slices, the longan fruits are shelled and cored, the cherry fruits are cut open or cracked, and the pitaya fruits and star apples are cut into 1-2 cm small cubes.
[0011] Preferably, in the step S3, the soaking is performed with shaking or stirring every 10 days.
[0012] The sleep-aiding and skin-nourishing wine provided by the application has the advantages that the sleep-aiding and skin-nourishing wine can calm the heart and mind, improve sleep quality, and has good taste and color, and can improve sleep quality and detoxify and nourish the skin.
[0013] The sleep-aiding and skin-nourishing wine provided by the application has the advantages that the sleep-aiding and skin-nourishing wine can calm the heart and mind, improve sleep quality, and has good taste and color, and can improve sleep quality and detoxify and nourish the skin. DETAILED DESCRIPTION
[0014] The technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the protection scope of the present application.
[0015] Embodiment 1 Take 100 kg of rice wine, 400 g of Chinese rose flowers, 200 g of golden cicada flowers, 80 g of rosette flowers, 400 g of ganoderma, 400 g of lily, 1300 g of longan fruit, 800 g of cherry fruit, 150 g of pitaya fruit and 150 g of carambola fruit.
[0016] Preparation process: Raw material pretreatment: all the above raw materials are cleaned. The ganoderma is cut into 0.5 cm slices; the lily is peeled; the longan fruit is shelled and cored; the cherry fruit is cracked; the pitaya fruit and the carambola fruit are cut into 1 cm cubes. The Chinese rose flowers, the golden cicada flowers and the rosette flowers are cleaned and drained.
[0017] Steaming and airing: the ganoderma slices, the lily, the longan meat, the cherry fruit, the pitaya fruit cubes and the carambola fruit cubes are placed in a steamer and steamed at 100℃ for 15 minutes. After being taken out, they are spread on a sterile mesh and cooled to room temperature.
[0018] Mixing and brewing: all the treated raw materials (including the unsteamed flower materials) are put into a pottery jar, 100 kg of rice wine (alcohol content 45%vol) is poured in, and the jar is sealed. The jar is placed in a cool and dark place for 60 days, and the jar is shaken every 10 days during the period.
[0019] Filtration and aging: after the soaking is completed, the initial filtration is performed with 300 mesh gauze to obtain the initial filtration liquor. The initial filtration liquor is transferred into an aging tank and sealed for aging for 30 days.
[0020] Filling and sterilization: after aging, the liquor is precision filtered, and after being filled, the liquor is sterilized in a water bath at 62℃ for 25 minutes to obtain the finished product A.
[0021] Embodiment 2 Take 100 kg of rice wine, 500 g of Chinese rose flowers, 250 g of golden cicada flowers, 100 g of rosette flowers, 500 g of ganoderma, 500 g of lily, 1500 g of longan fruit, 1000 g of cherry fruit, 200 g of pitaya fruit and 200 g of carambola fruit.
[0022] Preparation process: Raw material pretreatment: all the above raw materials are cleaned. The ganoderma is cut into 0.8 cm slices; the lily is peeled; the longan fruit is shelled and cored; the cherry fruit is cut longitudinally; the pitaya fruit and the carambola fruit are cut into 1.5 cm cubes. The Chinese rose flowers, the golden cicada flowers and the rosette flowers are cleaned and drained.
[0023] Steaming and airing: Place the ganoderma slices, lilies, longan meat, cherry fruits, pitaya chunks, and carambola chunks in a steamer, and steam them at 100°C for 20 minutes. After taking them out, spread them on a sterile mesh screen to air, and cool them to room temperature.
[0024] Mixed brewing: Put all the processed materials (including the unsteamed flower materials) into a pottery jar, pour in 100 kg of rice wine (alcohol content 45% vol), and seal the jar. Place it in a cool, dark place for 75 days, and shake the jar every 10 days during the period.
[0025] Filtration and aging: After the soaking is completed, filter the initial filtrate using 300-mesh gauze. Transfer the initial filtrate into an aging tank, and seal it for aging for 40 days.
[0026] Filling and sterilization: After the aging, perform fine filtration on the wine, and fill it into bottles. Then, sterilize the bottles in a water bath at 63°C for 25 minutes to obtain the finished product B.
[0027] Example 3: Take 100 kg of rice wine, 600 g of Chinese rose flowers, 300 g of golden cicada flowers, 120 g of rosette flowers, 600 g of ganoderma, 600 g of lilies, 1700 g of longan fruits, 1200 g of cherry fruits, 250 g of pitaya, and 250 g of carambola.
[0028] Preparation process: Raw material pretreatment: Wash all the above-mentioned raw materials clean. Cut the ganoderma into 1 cm-thick slices; peel the lilies; remove the shells and kernels from the longan fruits; crack the cherry fruits; cut the pitaya and carambola into 2 cm cubes. Wash the Chinese rose flowers, golden cicada flowers, and rosette flowers, and then drain them for later use.
[0029] Steaming and airing: Place the ganoderma slices, lilies, longan meat, cherry fruits, pitaya chunks, and carambola chunks in a steamer, and steam them at 100°C for 25 minutes. After taking them out, spread them on a sterile mesh screen to air, and cool them to room temperature.
[0030] Mixed brewing: Put all the processed materials (including the unsteamed flower materials) into a pottery jar, pour in 100 kg of rice wine (alcohol content 45% vol), and seal the jar. Place it in a cool, dark place for 90 days, and shake the jar every 10 days during the period.
[0031] Filtration and aging: After the soaking is completed, filter the initial filtrate using 300-mesh gauze. Transfer the initial filtrate into an aging tank, and seal it for aging for 45 days.
[0032] Filling and sterilization: After the aging, perform fine filtration on the wine, and fill it into bottles. Then, sterilize the bottles in a water bath at 65°C for 20 minutes to obtain the finished product C.
[0033] Comparative Example 1: The difference from Example 2 is only that the Rosa rugosa, H. cordata and J. curcas are not included. That is, only G. lucidum, L. leucophylla, Euphoria longan, Prunus mira, C. cactus and C. papaya are used for brewing. The preparation process is exactly the same as Example 2, and a control liquor D is obtained.
[0034] Comparative Example 2: The difference from Example 2 is only that the step of "steaming and airing" is omitted in the preparation process, and all raw materials (including fruits and flowers) are directly put into rice wine for soaking after cleaning and cutting. Other steps are the same as Example 2, and a control liquor E is obtained.
[0035] Comparative Example 3: The same raw materials and ratio as Example 2 are used, but the preparation process is changed to the conventional fruit fermentation liquor process: all fruit raw materials (Euphoria longan, Prunus mira, C. cactus and C. papaya) are crushed, mixed with L. leucophylla, G. lucidum powder, part of rice wine and sugar for fermentation for 30 days, and then flower materials (Rosa rugosa, J. curcas and H. cordata) are put in for short-term soaking for 15 days, followed by filtration and sterilization. A control liquor F is obtained.
[0036] Test Example: In order to verify the effect of the product of the present application, the present application is evaluated in the following manner: 1. Sensory evaluation test: As shown in Table 1, 20 professional wine tasters are invited to conduct blind evaluation on the finished liquor obtained from Examples 1-3 and Comparative Examples 1-3. The evaluation criteria include color, aroma, taste and overall acceptance.
[0037] The products of the three examples of the present application are significantly better than the three comparative examples in color, aroma, taste and overall acceptance. Among them, Example 2 has the highest score, and Examples 1 and 3 also perform excellently, proving the effectiveness of the formula range and the superiority of the process of the present application. The conventional brewing method of Comparative Example 3 cannot achieve the coordinated flavor of the present application.
[0038] Table 1 1. Sleep aid effect population test: 120 volunteers (aged 25-55) with mild sleep disorders are recruited and randomly divided into six groups, 20 people in each group. 50ml of Examples 1, 2 and 3 and Comparative Examples 1, 2 and 3 are drunk before sleep every night, and the test period is 4 weeks. The Pittsburgh Sleep Quality Index (PSQI) is used for scoring, and the score change before and after the test is compared.
[0039] Results are shown in Table 2: the sleep quality of volunteers who drank the three example products of the present application were significantly improved, and the PSQI score decreased significantly higher than the three comparative groups. It is proved that within the range of the formula described in the present application, the products all have excellent sleep-aiding effect, and the effect of Example 2 is the best. The absence of flower materials and the absence of steaming process will significantly affect the sleep-aiding efficacy of the final product.
[0040] Table 2 3. Beauty effect observation: After the sleep-aiding test, a skin condition questionnaire survey was conducted on all volunteers (mainly focusing on skin color, glossiness, and fineness).
[0041] As shown in Table 3, the products of the present application also obtained widespread recognition of users in terms of beauty, and the skin improvement recognition rate of the three examples was much higher than that of the comparative groups. This further confirms the necessity and synergy of the formula and process of the present application for achieving the beauty effect.
[0042] Table 3 In summary, through detailed comparison and test verification of the three examples and three comparative examples, it is fully explained that the sleep-aiding and beauty wine provided by the present application has a scientific formula range and unique process, and the prepared product can stably achieve the dual effects of sleep-aiding and beauty within the range described, and has excellent sensory quality.
[0043] Obviously, those skilled in the art can make various modifications and variations to the present application without departing from the spirit and scope of the present application. Thus, if these modifications and variations of the present application fall within the scope of the claims of the present application and their equivalent technologies, the present application also intends to include these modifications and variations.
Claims
1. A formula for a sleep-aiding and beauty-enhancing wine, characterized in that, The ingredients include the following ingredients by weight: 100 jin of rice wine, 400-600 grams of rose petals, 200-300 grams of cicada flower, 80-120 grams of roselle, 400-600 grams of Ganoderma lucidum, 400-600 grams of lily bulbs, 1300-1700 grams of longan fruit, 800-1200 grams of cherry fruit, 150-250 grams of dragon fruit, and 150-250 grams of myrtle fruit.
2. The formula for a sleep-aiding and beauty-enhancing wine as described in claim 1, characterized in that, The ingredients include the following ingredients by weight: 100 jin of rice wine, 500 grams of rose petals, 250 grams of cicada flower, 100 grams of roselle, 500 grams of Ganoderma lucidum, 500 grams of lily bulbs, 1500 grams of longan fruit, 1000 grams of cherry fruit, 200 grams of dragon fruit, and 200 grams of myrtle fruit.
3. The formula for a sleep-aiding and beauty-enhancing wine as described in claim 1, characterized in that, The ingredients include the following ingredients by weight: 100 jin of rice wine, 400 grams of rose petals, 200 grams of cicada flower, 80 grams of roselle, 400 grams of lingzhi mushroom, 400 grams of lily bulb, 1300 grams of longan fruit, 800 grams of cherry fruit, 150 grams of dragon fruit, and 150 grams of jujube fruit.
4. The formula for a sleep-aiding and beauty-enhancing wine as described in claim 1, characterized in that, The ingredients include 100 jin of rice wine, 600 grams of rose petals, 300 grams of cicada flowers, 120 grams of roselle flowers, 600 grams of lingzhi mushroom, 600 grams of lily bulbs, 1700 grams of longan fruit, 1200 grams of cherry fruit, 250 grams of dragon fruit, and 250 grams of jujube fruit.
5. The preparation process of the sleep-aiding and beauty-enhancing wine formula as described in claim 1, characterized in that, Includes the following steps: S1. Raw material pretreatment: Wash, sort and cut or crush the rose, cicada flower, roselle, lingzhi, lily, longan fruit, cherry fruit, dragon fruit and jujube fruit. S2. Steaming and Drying: The Ganoderma lucidum, lily, longan fruit, cherry fruit, dragon fruit, and jujube fruit processed in step a are steamed and then dried to room temperature; the rose, cicada flower, and hibiscus flower are not steamed. S3. Mixing and soaking: Mix all the raw materials processed in step b with the rice wine, seal and soak for 60-90 days; S4. Filtration and Aging: Filter the wine after soaking in step c to obtain the initial filtered wine, and then seal and age the initial filtered wine for 30-45 days. S5. Bottling and Sterilization: The aged wine is filtered, bottled, and sterilized to obtain the finished product.
6. The preparation process of the sleep-aiding and beauty-enhancing wine formula as described in claim 5, characterized in that, In step S2, the steaming conditions are: steaming at 100°C under normal pressure for 15-25 minutes.
7. The preparation process of the sleep-aiding and beauty-enhancing wine formula as described in claim 5, characterized in that, In step S2, the Ganoderma lucidum is sliced into thin slices of 0.5-1cm, the longan fruit is shelled and pitted, the cherry fruit is cut or cracked, and the dragon fruit and the myrtle fruit are cut into small square pieces of 1-2cm.
8. The preparation process of the sleep-aiding and beauty-enhancing wine formula as described in claim 1, characterized in that, In step S3, the water is shaken or stirred every 10 days during the soaking period.