Ginseng penis et testis cervi health care wine and preparation method thereof
By employing a scientifically formulated and optimized process for making health-enhancing wines, the problems of low dissolution rate and poor clarity of medicinal materials have been solved, achieving high efficiency in dissolution and long-term stability of the health-enhancing wines.
Patent Information
- Application Number
- CN202511222495.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-29
- Publication Date
- 2025-12-23
AI Technical Summary
Existing health wine formulas are unreasonable, with low dissolution rates of effective medicinal ingredients and imperfect filtration and clarification processes, resulting in poor health benefits, bitter taste or unstable flavor, and short shelf life.
Using scientifically proportioned ginseng, deer antler, and other medicinal materials, and optimizing the production process, including pretreatment of medicinal materials, two soaking and clarification processes, using sorghum liquor or rice wine as the base liquor, and combining multiple stirring and settling to improve the dissolution rate of medicinal components and the clarity of the liquor.
It achieves full dissolution of medicinal ingredients, resulting in a clear and transparent liquor with a mellow flavor, a shelf life of up to 18 months, and significant health benefits.
Smart Images
Figure 70F3BD42-C882-42D3-9903-0B43F2166AFD
Abstract
Description
Technical Field
[0001] This invention relates to the field of health beverage production, specifically to a ginseng and deer antler health wine and its production method. Background Technology
[0002] Health wine is a beverage that uses alcohol as a carrier to integrate the effective components of Chinese medicinal herbs, combining drinking value and health benefits. However, traditional health wines suffer from problems such as unreasonable formula combinations, low dissolution rate of effective medicinal ingredients, and rough production processes, resulting in poor health effects, bitter taste, or unstable flavor.
[0003] In existing technologies, some health wines simply soak medicinal herbs without any targeted treatment. Furthermore, the selection of base wine and soaking parameters lack scientific design, making it difficult to fully utilize the synergistic effects of the medicinal herbs. In addition, imperfect filtration and clarification processes can easily lead to cloudy wine and short shelf life. Summary of the Invention
[0004] The purpose of this invention is to provide a ginseng and deer antler health wine and its preparation method, which aims to scientifically proportion Chinese medicinal materials, optimize the production process, improve the dissolution rate of effective components of medicinal materials, enhance health benefits, and at the same time ensure that the wine is clear, has a mellow flavor, and a long shelf life.
[0005] The present invention is implemented as follows: a ginseng and deer antler health wine, comprising the following raw materials in parts by weight: 10-20 parts ginseng, 8-12 parts deer antler, 25-35 parts wolfberry, 20-30 parts cistanche, 15-25 parts polygonatum, 8-12 parts cinnamon, 20-30 parts longan, 15-25 parts mulberry, 15-25 parts jujube, 10-20 parts yam, and 1200-1800 parts base liquor; wherein the base liquor is 50-60 degree white wine or yellow wine.
[0006] Preferably, the raw materials are in the following proportions by weight: 15 parts ginseng, 10 parts deer antler velvet, 30 parts wolfberry, 25 parts cistanche deserticola, 20 parts polygonatum, 10 parts cinnamon, 25 parts longan, 20 parts mulberry, 20 parts jujube, 15 parts yam, and 1500 parts base liquor; the base liquor is 55-degree sorghum liquor.
[0007] Preferably, the ginseng is a 5-year-old dried product, the deer antler is a dried product, the polygonatum is a processed polygonatum, the jujube is a pitted dried product, and the mulberry is a purplish-black dried product.
[0008] This invention also discloses a method for making ginseng and deer antler health wine, comprising the following steps: Step 1: Raw material pretreatment: Herbal selection and cleaning: Select each herb to remove mold, insects, and impurities; rinse quickly with running water. Ginseng and deer antler can be wiped gently, while small-particle herbs such as wolfberry and mulberry should be rinsed with a filter for 10 seconds. Drying process: Spread the washed medicinal materials evenly on a bamboo sieve and place them in a cool, ventilated place to air dry naturally for 1.5 hours. You can confirm this by weighing to ensure that there is no residual moisture. Container sterilization: Wash glass jars and wine bottles with boiling water 3 times, soaking for 5 minutes each time, then invert them on clean gauze to air dry for 30 minutes, ensuring that there are no water droplets on the inner wall; Step 2: Processing of medicinal materials: Slicing process: Ginseng is sliced into 2-3mm thin slices for saponin extraction; Cistanche deserticola and Polygonatum sibiricum are sliced into 2mm thin slices; Dioscorea opposita is sliced into 3mm thin slices. Cutting / Crushing: Cut the deer antler into 3-5cm pieces with a stainless steel knife. Soak the dried product in 50℃ warm water for 10 minutes to soften it. Crush the cinnamon into 1-2cm pieces to retain its oil content. Whole-fruit processing: Goji berries, longan, and mulberries can be used directly; jujubes should be pitted and broken open, retaining the pulp fibers; Mixing herbs: Place all the processed herbs into a clean container and mix gently. Step 3: Soaking Canning and adding alcohol: Pour the mixed medicinal materials into a sterilized glass jar, and slowly add 1500ml of 55-degree sorghum liquor, ensuring that the liquor completely submerges the medicinal materials by 8cm and the liquid level is above the top of the medicinal materials, measured with a ruler; Sealing and storage: Tightly seal the glass jar and store it in a cool, dry, and dark place, where the ambient temperature is controlled between 15-25℃; Stir regularly: Shake the glass jar once a day at a fixed time for 30 seconds each time to ensure that the herbs are fully in contact with the wine. After shaking, put it back in its original position. Soaking cycle: Soak continuously for 25 days, with the herbs absorbing water and swelling in the first 10 days and the components fully dissolving in the last 15 days. The tough herbs, such as deer antler and cistanche, provide sufficient time for this process. Step 4: Filtering First filtration: After soaking for 25 days, line a funnel with 4 layers of medical gauze, slowly pour the mixture of wine and herbs from the jar into the funnel, and collect 1200ml of filtrate; leave the dregs on the gauze and gently squeeze to avoid impurities from entering; Second soaking and filtration: Put the filtered dregs back into the glass jar, add 300ml of 55% sorghum liquor, seal and continue soaking for 2 days, shaking once a day; after 2 days, repeat the first filtration step and collect the second filtrate. Combine the filtrates: Combine the two filtrates and pour them into a clean container. The total filtrate volume is 1450 ml. Step 5: Clarification and Storage Clarification treatment: The combined filtrate was left to stand in a cool, dark place for 8 days at an ambient temperature of 15-20℃ to allow the small impurities to settle naturally. On the 5th day, obvious stratification was visible, with the upper layer being clear and the lower layer containing a small amount of sediment. Collect the supernatant: After 8 days, collect 1400ml of the clear upper layer using the siphon method and discard 50ml of the bottom precipitate; Dispensing and storage: Pour the clarified liquid through a funnel into sterilized 500ml glass storage bottles, filling each bottle to 1cm below the neck of the bottle, and then tighten the sealing cap. Aging and Shelf Life: Keep the bottle in a cool, dark place at a temperature of 10-20℃ and age for 3 months before drinking; the shelf life is 18 months when sealed.
[0009] Compared with the prior art, the beneficial effects of the present invention are: The formula of this invention is scientific. Ginseng, deer antler and other medicinal materials work synergistically to have health care effects such as replenishing qi and strengthening yang, nourishing yin and tonifying the kidneys. Moreover, the dosage of each medicinal material is within a specific range to avoid the medicinal effect being too strong or too weak.
[0010] The production process is standardized. By treating the medicinal materials in a targeted manner, the contact area between the medicinal materials and the base liquor is increased, thereby improving the dissolution rate of the effective ingredients. The double soaking process makes full use of the effective ingredients in the residue, thereby improving the utilization rate of raw materials.
[0011] The clarification and aging process makes the wine clear and transparent, with a mellow and harmonious flavor, and a shelf life of up to 18 months with good stability.
[0012] Choose 50-60 proof baijiu or huangjiu as the base liquor, which can effectively dissolve the medicinal ingredients and ensure the palatability and stability of the liquor. Attached Figure Description
[0013] Figure 1 This is a schematic diagram of the manufacturing process of the present invention. Detailed Implementation
[0014] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal connection of two components or the interaction between two components. For those skilled in the art, the specific meaning of the above terms in this invention can be understood according to the specific circumstances.
[0015] The following description, in conjunction with the accompanying drawings and specific embodiments, provides further details: Example 1 A ginseng and deer antler health wine, with the following ingredients (by weight): 15 parts ginseng, 10 parts deer antler, 30 parts wolfberry, 25 parts cistanche, 20 parts polygonatum, 10 parts cinnamon, 25 parts longan, 20 parts mulberry, 20 parts jujube, 15 parts yam, and 1500 parts 55-degree sorghum liquor.
[0016] Preparation method: Raw material pretreatment: Screen the above-mentioned medicinal materials, remove impurities and moldy parts, gently wipe ginseng and deer antler with running water, rinse wolfberry and mulberry with a filter for 10 seconds, and quickly rinse the remaining medicinal materials. Spread them flat on a bamboo sieve and air dry in a cool and ventilated place for about 1.5 hours. The weight after drying should be ≤5% of the standard weight of the dried product. Wash the 1.5L glass jar with boiling water 3 times, soaking for 5 minutes each time, and then invert it to air dry.
[0017] Medicinal herb processing: Slice ginseng into 2-3mm thin slices, slice cistanche and polygonatum into 2mm thin slices, and slice yam into 3mm thin slices; soak deer penis in 50℃ warm water for 10 minutes and then cut into 3-5cm small sections; crush cinnamon into 1-2cm small pieces; use wolfberry, longan, and mulberry directly; remove the pits from jujubes and break them open; mix all the processed medicinal herbs together.
[0018] Soaking: Place the mixed herbs in a glass jar, add 1500ml of 55-proof sorghum liquor, ensuring the liquor submerges the herbs by 8cm. Seal the container and place it in a cool, dry, and dark place at 20℃. Shake for 30 seconds at 18:00 every day and soak for 25 consecutive days.
[0019] Filtration: After soaking for 25 days, filter with 4 layers of medical gauze and collect the first filtrate of about 1200ml; put the dregs back into the glass jar, add 300ml of 55% sorghum liquor, seal and continue to soak for 2 days, shaking once a day, filter and collect the second filtrate of about 250ml; combine the two filtrates to get about 1450ml.
[0020] Clarification and storage: Let the combined filtrate stand in a cool, dark place at 18°C for 8 days, take about 1400ml of the supernatant, put it into a sterilized 500ml glass storage bottle, seal it, and age it in a cool, dark place at 15°C for 3 months to obtain the finished product.
[0021] Tests showed that the ginsenoside Rg1 content in this health wine was 0.8 mg / 100 ml, and the steroidal component content in deer antler velvet was 1.2 mg / 100 ml. The wine was clear and transparent, with a mellow taste and no bitterness. After being sealed and stored for 18 months, it showed no turbidity or off-odors.
[0022] Example 2 A ginseng and deer antler health wine, with the following ingredients (by weight): 10 parts ginseng, 8 parts deer antler, 25 parts wolfberry, 20 parts cistanche, 15 parts polygonatum, 8 parts cinnamon, 20 parts longan, 15 parts mulberry, 15 parts jujube, 10 parts yam, and 1200 parts 50-proof rice wine.
[0023] Preparation method: Raw material pretreatment: Same as in Example 1, with a weight error of ≤5% after drying; ceramic jars are used as containers, which are sterilized by scalding with boiling water.
[0024] Medicinal herb processing: Ginseng, Cistanche deserticola, and Polygonatum sibiricum are sliced into 3mm thin slices, and Dioscorea opposita is sliced into 3mm thin slices; Deer antler is cut into 3cm small sections, and cinnamon is crushed into 1cm small pieces; the remaining processing is the same as in Example 1.
[0025] Soaking: Place the herbs in a ceramic jar, add 1200ml of 50-proof rice wine, ensuring the wine covers the herbs by 5cm, seal the jar, and place it in a 15℃ environment. Shake once a day and soak for 15 days.
[0026] Filtration: After the first filtration, add 180ml of 50-proof rice wine (15% of the total base liquor) to the dregs, soak for 1 day, and then combine the filtrates after filtration.
[0027] Clarification and storage: Let the filtrate stand at 15°C for 7 days, then take the supernatant, seal it, and age it at 10°C for 3 months.
[0028] The finished wine is amber in color, with good clarity, and combines the flavor of rice wine with the aroma of medicinal herbs. Tests show that the dissolution rate of effective ingredients is over 85%, and the shelf life is 18 months.
[0029] Example 3 A ginseng and deer antler health wine, with the following ingredients (by weight): 20 parts ginseng, 12 parts deer antler, 35 parts wolfberry, 30 parts cistanche, 25 parts polygonatum, 12 parts cinnamon, 30 parts longan, 25 parts mulberry, 25 parts jujube, 20 parts yam, and 1800 parts 60-proof corn liquor.
[0030] Preparation method: Raw material pretreatment: The medicinal materials are washed and dried to ensure that no moisture remains; the glass containers are sterilized by boiling water 3 times and then dried.
[0031] Medicinal material processing: Ginseng, Cistanche deserticola, etc. are sliced to a thickness of 2mm, deer antler is cut into 5cm sections, cinnamon is crushed to 2cm, and the rest of the processing is the same as in Example 1.
[0032] Soaking: Mix the medicinal herbs with corn liquor, ensuring the liquor submerges the herbs by 10cm. Seal the mixture and place it in a 25℃ environment. Shake for 30 seconds daily and soak for 30 days.
[0033] Filtration: After the first filtration, add 450ml of 60-degree corn liquor (25% of the total base liquor) to the dregs, soak for 2 days, and then combine the filtrates after filtration.
[0034] Clarification and storage: Let the filtrate stand at 20°C for 10 days, then take the supernatant, seal it, and age it at 20°C for 3 months.
[0035] The finished product has a moderate alcohol content, a rich taste, and a high content of active ingredients. Accelerated testing has verified that its quality remains stable after 18 months of storage.
[0036] Example 4 The difference between this embodiment and Embodiment 1 is that the soaking time is 20 days, the amount of base liquor added in the second soaking is 225ml, which is 15% of the total amount of base liquor, and the standing time is 9 days.
[0037] The finished product test showed that the dissolution rate of the effective ingredients was close to that of Example 1, the clarity of the wine was good, the flavor was mellow, and it met the quality requirements of health wine. The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention can have various modifications and variations; any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A ginseng and deer antler health tonic, characterized in that, It comprises the following ingredients in parts by weight: 10-20 parts ginseng, 8-12 parts deer antler velvet, 25-35 parts wolfberry, 20-30 parts cistanche deserticola, 15-25 parts polygonatum sibiricum, 8-12 parts cinnamon, 20-30 parts longan, 15-25 parts mulberry, 15-25 parts jujube, 10-20 parts yam, and 1200-1800 parts base liquor; the base liquor is 50-60 proof baijiu or huangjiu.
2. The ginseng and deer antler health tonic wine according to claim 1, characterized in that, The raw materials are in the following weight proportions: 15 parts ginseng, 10 parts deer antler velvet, 30 parts wolfberry, 25 parts cistanche deserticola, 20 parts polygonatum, 10 parts cinnamon, 25 parts longan, 20 parts mulberry, 20 parts jujube, 15 parts yam, and 1500 parts base liquor; the base liquor is 55-degree sorghum liquor.
3. The ginseng and deer antler health tonic wine according to claim 1, characterized in that, The ginseng is a 5-year-old dried product, the deer antler is a dried product, the polygonatum is a processed polygonatum, the jujube is a pitted dried product, and the mulberry is a purplish-black dried product.
4. The method for preparing a ginseng and deer antler health wine according to claim 1, characterized in that, Includes the following steps: Step 1: Raw material pretreatment Herbal selection and cleaning: Select each herb to remove mold, insects, and impurities; rinse quickly with running water. Ginseng and deer antler can be wiped gently, while small-particle herbs such as wolfberry and mulberry should be rinsed with a filter for 10 seconds. Drying process: Spread the washed medicinal materials evenly on a bamboo sieve and place them in a cool, ventilated place to air dry naturally for 1.5 hours. You can confirm this by weighing to ensure that there is no residual moisture. Container sterilization: Wash glass jars and wine bottles with boiling water 3 times, soaking for 5 minutes each time, then invert them on clean gauze to air dry for 30 minutes, ensuring that there are no water droplets on the inner wall; Step 2: Processing of medicinal materials Slicing process: Ginseng is sliced into 2-3mm thin slices for saponin extraction; Cistanche deserticola and Polygonatum sibiricum are sliced into 2mm thin slices; Dioscorea opposita is sliced into 3mm thin slices. Cutting / Crushing: Cut the deer antler into 3-5cm pieces with a stainless steel knife. Soak the dried product in 50℃ warm water for 10 minutes to soften it. Crush the cinnamon into 1-2cm pieces to retain its oil content. Whole-fruit processing: Goji berries, longan, and mulberries can be used directly; jujubes should be pitted and broken open, retaining the pulp fibers; Mixing herbs: Place all the processed herbs into a clean container and mix gently. Step 3: Soaking Canning and adding alcohol: Pour the mixed medicinal materials into a sterilized glass jar, and slowly add 1500ml of 55-degree sorghum liquor, ensuring that the liquor completely submerges the medicinal materials by 8cm and the liquid level is above the top of the medicinal materials, measured with a ruler; Sealing and storage: Tightly seal the glass jar and store it in a cool, dry, and dark place, where the ambient temperature is controlled between 15-25℃; Stir regularly: Shake the glass jar once a day at a fixed time for 30 seconds each time to ensure that the herbs are fully in contact with the wine. After shaking, put it back in its original position. Soaking cycle: Soak continuously for 25 days, with the herbs absorbing water and swelling in the first 10 days and the components fully dissolving in the last 15 days. The tough herbs, such as deer antler and cistanche, provide sufficient time for this process. Step 4: Filtering First filtration: After soaking for 25 days, line a funnel with 4 layers of medical gauze, slowly pour the mixture of wine and herbs from the jar into the funnel, and collect 1200ml of filtrate; leave the dregs on the gauze and gently squeeze to avoid impurities from entering; Second soaking and filtration: Put the filtered dregs back into the glass jar, add 300ml of 55% sorghum liquor, seal and continue soaking for 2 days, shaking once a day; after 2 days, repeat the first filtration step and collect the second filtrate. Combine the filtrates: Combine the two filtrates and pour them into a clean container. The total filtrate volume is 1450 ml. Step 5: Clarification and Storage Clarification treatment: The combined filtrate was left to stand in a cool, dark place for 8 days at an ambient temperature of 15-20℃ to allow the small impurities to settle naturally. On the 5th day, obvious stratification was visible, with the upper layer being clear and the lower layer containing a small amount of sediment. Collect the supernatant: After 8 days, collect 1400ml of the clear upper layer using the siphon method and discard 50ml of the bottom precipitate; Dispensing and storage: Pour the clarified liquid through a funnel into sterilized 500ml glass storage bottles, filling each bottle to 1cm below the neck of the bottle, and then tighten the sealing cap. Aging and Shelf Life: Keep the bottle in a cool, dark place at a temperature of 10-20℃ and age for 3 months before drinking; the shelf life is 18 months when sealed.