Health-preserving liqueur and preparation process thereof

Abstract

The invention discloses health-preserving liqueur and a preparation process thereof. The health-preserving liqueur comprises the following raw materials: 0.2-1.8 parts of ginseng; 2.5 to 5.5 parts of fructus lycii; 2.5 to 5.5 parts of fructus rosae laevigatae; 0.2 to 1.8 parts of cortex cinnamomi; 0.5 to 3.5 parts of Chinese date; 2.5 to 5.5 parts of raspberry fruit; 0.5 to 3.5 parts of fructus psoraleae; 2.5 to 5.5 parts of herba cistanche; 0.5 to 3.5 parts of rhizoma polygonati; and 100-140 parts of a wine base. The health-preserving cordial has the beneficial effects that ginseng, medlar, cherokee rose fruit, cinnamon, Chinese date, raspberry, fructus psoraleae, cistanche and rhizoma polygonati are soaked in the wine base according to a set proportion to prepare the health-preserving cordial, under the combined action, the beneficial effects of supplementing each other can be achieved, and the health-preserving cordial can tonify qi, activate blood and relieve fatigue after being drunk, is suitable for preserving health, and has the effects of preserving health, promoting blood circulation and relieving fatigue. And the health-care wine can promote family harmony and is beneficial to the strong and healthy body of consumers.

Description

TECHNICAL FIELD

[0001] The present application relates to liquor making technical field, specifically, especially to a health liquor and a preparation process thereof. BACKGROUND

[0002] The health liquor is mainly processed by using wine base and raw materials according to advanced technology.

[0003] There are many varieties of raw materials for the health liquor, especially in recent years, the application of technology has developed, and the application range of raw materials has been continuously expanded, which has a strong advantage. For example, food materials such as Chinese wolfberry, red dates, longan, black beans, and medicinal foods such as ginseng, licorice and tea polyphenol essence can be said that any edible or medicinal variety can be used to produce health liquor according to the production process. The health liquor is prepared by blending, mixing or reprocessing edible alcohol, edible alcohol or edible alcohol, edible auxiliary materials and food additives.

[0004] The health liquor sold on the market has only simple beauty and anti-aging effects, so its use function is single, and its market value is poor.

[0005] To this end, the present inventors, as liquor manufacturers, have conducted in-depth research on the process and technology, and have developed a health liquor with more comprehensive use functions, which has greater efficacy and market value. SUMMARY

[0006] The present application aims to at least solve one of the technical problems in the related art. To this end, the present application aims to provide a health liquor and a preparation process thereof.

[0007] To achieve one of the above purposes, the health liquor according to an embodiment of the present application comprises the following raw materials: ginseng, Chinese wolfberry, cherry, cassia, jujube, raspberry, psoralea, cistanche, rhizoma polygonati and wine base.

[0008] In addition, the health liquor and the preparation process thereof according to the above embodiment of the present application can have the following additional technical features:

[0009] According to one embodiment of the present application, the ginseng, Chinese wolfberry, cherry, cassia, jujube, raspberry, psoralea, cistanche, rhizoma polygonati and wine base are composed of the following weight parts:

[0010] Ginseng 0.2-1.8 parts; wolfberry 2.5-5.5 parts; rosehip 2.5-5.5 parts; cinnamon 0.2-1.8 parts; jujube 0.5-3.5 parts; raspberry 2.5-5.5 parts; psoralea 0.5-3.5 parts; cistanche 2.5-5.5 parts; polygonatum 0.5-3.5 parts; base wine 100.0-140.0 parts.

[0011] According to one embodiment of the present invention, the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base wine are composed of the following parts by weight:

[0012] Ginseng 0.5-1.5 parts; Goji berries 3.0-5.0 parts; Rosa laevigata 3.0-5.0 parts; Cinnamon 0.5-1.5 parts; Jujube 1.0-3.0 parts; Raspberry 3.0-5.0 parts; Psoralea corylifolia 1.0-3.0 parts; Cistanche deserticola 3.0-5.0 parts; Polygonatum sibiricum 1.0-3.0 parts; Base wine 110.0-130.0 parts.

[0013] According to one embodiment of the present invention, the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base wine are composed of the following parts by weight:

[0014] Ginseng 1.0 part; wolfberry 4.0 part; rosehip 4.0 part; cinnamon 1.0 part; jujube 2.0 part; raspberry 4.0 part; psoralea 2.0 part; cistanche 4.0 part; polygonatum 2.0 part; base wine 120.0 part.

[0015] According to one embodiment of the present invention, the base liquor is baijiu (Chinese white liquor), and the alcohol content of the baijiu is equal to or greater than 50 degrees.

[0016] According to one embodiment of the present invention, the liquor is sorghum liquor with an alcohol content equal to or greater than 50 degrees.

[0017] To achieve the second objective mentioned above, the health-preserving liqueur production process according to an embodiment of the present invention includes the following steps:

[0018] S1. Material preparation: Prepare ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum and base wine in the weight ratio as described in claim 2 or 3;

[0019] S2. Soaking: The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are sealed and soaked in the wine base for 15-35 days.

[0020] S3. Filtration: The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are filtered out from the base wine to form a health-preserving liqueur.

[0021] In addition, the health-preserving liqueur production process according to the above embodiments of the present invention may also have the following additional technical features:

[0022] According to one embodiment of the present invention, the method further includes the step: S4, bottling; pouring out the formed health-preserving liqueur to fill it into bottles or bags of the desired weight of health-preserving liqueur.

[0023] According to an embodiment of the present invention, step S2 specifically includes:

[0024] S21. Chop the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio into granules with an outer diameter of 0.5cm-1.0cm, and mix them evenly.

[0025] S22. Clean and dry the uniformly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the weight ratio described above.

[0026] S23. The dried and evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are placed into a wine vat, and the specified proportion of wine base is poured into the wine vat to seal and soak it through the specified proportion of wine base.

[0027] S24. After every 2-3 days of sealed soaking, shake or invert the wine vat to ensure that the evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are fully soaked in the wine base.

[0028] According to an embodiment of the present invention, step S3 specifically includes:

[0029] S31. The base wine is filtered once using a coarse mesh to filter out the granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio. The mesh diameter of the coarse mesh is 0.3cm-0.45cm.

[0030] S32. The base wine is filtered a second time using a fine mesh to further filter out the fine particulate matter generated therein. The mesh diameter of the fine mesh is 0.1cm-0.25cm.

[0031] S33. The base wine, after filtering out fine particles, is left to stand for 3-5 days, and the clear liquid at the top is taken to form a health-preserving liqueur.

[0032] The beneficial effects of this invention are:

[0033] Firstly, the health-preserving liqueur provided in this application, in its specific implementation, involves soaking the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the base wine according to the proportions set in this application to produce the health-preserving liqueur provided in this application. Under their combined action, they can achieve synergistic beneficial effects. After drinking, it can replenish qi and blood, relieve fatigue, and is suitable as a health-preserving wine. It not only promotes health but also fosters family harmony and is beneficial to the health and well-being of consumers.

[0034] Secondly, the production process of the health-preserving liqueur provided in this application is not particularly complicated; it is simple and straightforward, requiring little effort. The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum, in the specified weight ratio, are chopped into granules with an outer diameter of 0.5cm-1.0cm, mixed evenly, cleaned, and dried. The mixture is then placed in a wine jar and sealed for soaking in the specified wine base. During the soaking process, the jar is shaken periodically. Alternatively, the ingredients can be inverted, so that the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio can be fully soaked in the specified alcohol base, so that the medicinal and nutritional components contained therein can be fully extracted and mixed evenly with the specified alcohol base. This results in a greater amount of the medicinal or nutritional components of the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio being extracted, thus maximizing their utilization rate.

[0035] Thirdly, the base liquor is first filtered through a coarse mesh to remove the evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio. The mesh diameter of the coarse mesh is preferably 0.3 cm. Then, the base liquor is filtered through a fine mesh to further remove the fine particles. The mesh diameter of the fine mesh is preferably 0.1 cm. The base liquor after removing the fine particles is left to stand for 3-5 days, and the supernatant is taken to form the health-preserving liqueur. In this way, the health-preserving liqueur produced in this application is basically free of sediment and particles, resulting in an excellent taste.

[0036] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0037] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the structures shown in these drawings without creative effort.

[0038] Figure 1 This is a flowchart illustrating the overall steps of the health-preserving liqueur production process of this invention;

[0039] Figure 2 yes Figure 1 Flowchart of step S2;

[0040] Figure 3 yes Figure 1 Flowchart of step S3;

[0041] Figure 4 This is a screenshot of the cover of the health-preserving liqueur test report provided by this invention;

[0042] Figure 5 This is a screenshot of the homepage of the health-preserving liqueur test report provided by this invention;

[0043] Figure 6 This is a screenshot of the appendix to the health-preserving liqueur test report provided by this invention;

[0044] Figure 7 This is a screenshot of the health-preserving liqueur testing agreement provided by this invention;

[0045] The realization of the objective, functional features and advantages of the present invention will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0046] 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 denote the same or similar elements or elements having the same or similar functions throughout.

[0047] The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, but should not be construed as limiting the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0048] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "circumferential," and "radial," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0049] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated.

[0050] Therefore, features specified as "first" or "second" may explicitly or implicitly include one or more of those features. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0051] 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 connection; 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; and they can refer to the internal connection of two components.

[0052] Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0053] In this invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can include direct contact between the first and second features, or contact between the first and second features through another feature between them. Furthermore, "above," "over," and "on top" of the second feature includes the first feature directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature includes the first feature directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0054] I. Raw Material Introduction

[0055] Ginseng: Bitter and sweet in taste, warm in nature, it nourishes qi and blood. It is primarily used to treat physical weakness, dizziness, and weakness in the limbs. The *Shennong Bencao Jing* (Divine Farmer's Materia Medica) states that ginseng has the effects of "nourishing the five internal organs, calming the spirit, stabilizing the soul, stopping palpitations, dispelling evil qi, and improving eyesight and intelligence." The *Bencao Gangmu* (Compendium of Materia Medica) states that ginseng can "treat all deficiency syndromes in men and women." Therefore, ginseng can regulate the central nervous system, promote the brain's utilization of energy substances, improve learning and memory, improve heart function, lower blood sugar, enhance the body's immune function, increase resistance to harmful stimuli, enhance the body's stress response and adaptability, and has anti-tumor and antioxidant properties.

[0056] Goji berries: Also known as wolfberry, red goji berries, and sweet berries, goji berries are deciduous shrubs belonging to the genus *Lycium* in the Solanaceae family. The fruit is called goji berry, and the young leaves are called goji tips. It is a general term for species under the genus *Lycium*, including commercial goji berries, Ningxia goji berries, and Chinese goji berries. Goji berries ripen gradually from June to November each year, so they need to be harvested in batches and then dried in a cool, shady place, preferably not directly exposed to the sun. Goji berries contain many substances beneficial to our health, so daily consumption can effectively maintain and regulate the body. Goji polysaccharides are water-soluble polysaccharides and the most important active ingredient in goji berries, effectively regulating immunity and fighting tumors and cancer. Modern research has also found that this substance can effectively delay aging, combat fatigue, and has a good effect on liver and reproductive system health. Goji berries also contain a large amount of carotenoids, which have excellent health benefits. Studies have found that the pigments in wolfberries can effectively improve the body's immunity, and also have a good effect on preventing and treating tumors and various types of atherosclerosis. Therefore, wolfberries have the effects of delaying aging, whitening and beautifying the skin, nourishing the liver and improving eyesight, replenishing deficiency and generating essence, and inhibiting and preventing cancer.

[0057] *Rosa laevigata* (original variety): An evergreen climbing shrub, reaching up to 5 meters in height; sturdy twigs, scattered with flat, curved thorns, hairless, covered with glandular hairs when young, gradually losing and decreasing in number with age. It prefers sunny mountain fields, field edges, and streamside thickets at altitudes of 200-1600 meters. Found in many provinces of China. The root bark contains tannins and can be used to make tannin extract; the fruit can be boiled into sugar and used to make wine. The roots, leaves, and fruit are all used medicinally. This flower is cultivated and has high horticultural and economic value. The root bark of *Rosa laevigata* (original variety) contains tannins and can be used to make tannin extract; the fruit can be boiled into sugar and used to make wine. The roots, leaves, and fruit are all used medicinally. The roots have effects such as promoting blood circulation and removing blood stasis, dispelling wind and dampness, detoxifying and astringing, and killing insects; the leaves are used externally to treat boils and burns; the fruit can stop diarrhea and has an inhibitory effect on influenza viruses.

[0058] Cinnamon: Also known as cassia bark, official cassia, or fragrant cassia, it is a general term for the barks of plants such as Cinnamomum japonicum, Cinnamomum burmannii, Cinnamomum cassia, Cinnamomum subavenium, or Cinnamomum wilsonii in the Lauraceae family. This product is a commonly used traditional Chinese medicine and also a food spice or cooking condiment. The original plants of commercial cassia bark are relatively complex, with about a dozen species, all belonging to the genus Cinnamomum in the Lauraceae family. There are 8 commonly used species in various regions, among which the main ones are Cinnamomum cassia, Cinnamomum bejolghota, Cinnamomum burmannii, and Cinnamomum austrosinense, etc. Other species are mostly used for local medications. Each variety was used as a spice in ancient Western countries. In Chinese cuisine, it is used to season stewed meat and is one of the ingredients of five-spice powder. It has the effects of warming the kidneys, dispelling cold in the middle jiao, and warming the channels to relieve pain, etc.

[0059] Jujube: Originating in China, it has a planting history of more than eight thousand years in China. Since ancient times, it has been listed as one of the "five fruits" (chestnut, peach, plum, apricot, and jujube). Jujube is rich in nutrients such as protein, fat, carbohydrates, carotene, B vitamins, vitamin C, vitamin P, as well as calcium, phosphorus, iron, and cyclic adenosine monophosphate. Among them, the content of vitamin C ranks among the top in fruits, and it has the laudatory name of "king of vitamins" and has the effect of beautifying the face and treating insomnia. Although jujube has high nutritional value, those with poor teeth should eat less. It can be soaked in water, or red date, brown sugar, and wolfberry soup can be boiled, which also has good nutritional value and does not harm the teeth. Jujube can tonify qi and nourish blood, promote sleep, supplement calcium, prevent spermatorrhea and diarrhea, etc., and also has the effects of beauty, preventing hair loss, strengthening the stomach and nourishing the brain, reducing age spots, and protecting the liver.

[0060] Raspberry: Raspberry (scientific name: Rubus idaeus L.) is a woody plant of the genus Rubus in the Rosaceae family. It is a fruit, and the fruit tastes sour and sweet. The branches of the plant will grow with backward barbs. Raspberry has many aliases, such as: Rubus, Fupen, Fupenmei, Shumei, Shumei, Yemei, Mumei, or Wubiaozi. The fruit of raspberry is an aggregate fruit, with red, golden, and black colors. It is used as a fruit in Europe and America. It is widely distributed in China but little known, and is only cultivated in small amounts in the Northeast region and is relatively rare in the market. The raspberry plant can be used as medicine and has various medicinal values. Its fruit has the effect of tonifying the kidneys. Raspberry oil belongs to unsaturated fatty acids and can promote the prostate to secrete hormones.

[0061] Psoralea corylifolia: (scientific name: Psoralea corylifolia Linn.) Also known as: Poguzhi, Poguzhi, Hujiuzi. It belongs to the Rosales order, Fabaceae family, and is an annual erect herb, 60 - 150 cm tall. The leaf is a simple leaf, generally 7 - 8 mm long; the petiole is 2 - 4.5 cm long, the leaf is broadly ovate, the inflorescence is axillary, with 10 - 30 flowers, the corolla is yellow or blue, the petals obviously have petal stalks, the standard petal is obovate, the legume is ovate, and the flowering and fruiting periods are from July to October. The fruit is used as medicine and has the functions of tonifying the kidneys, strengthening the spleen and stomach, and can treat skin diseases such as psoriasis. It can be used to treat diseases such as kidney deficiency impotence, soreness and cold pain in the waist and knees, kidney deficiency spermatorrhea, enuresis, and frequent urination.

[0062] Cistanche deserticola (scientific name: *Cistanche cedeserticola* Ma.), also known as Jiangyun, Cunyun, Congrong, and Chagan Gaoya (Mongolian), is an endangered species. It is a tall herb, 40-160 cm tall, mostly underground. Flowering occurs from May to June, and fruiting from June to August. It is mainly produced in Xinjiang and Alxa League of Inner Mongolia, and is also distributed in Gansu and Ningxia. Cistanche deserticola is a parasitic plant that grows on the roots of the desert tree *Haloxylon ammodendron*, absorbing nutrients and water from its host. It is known as "desert ginseng" and has extremely high medicinal value, making it a traditional and precious Chinese medicinal herb. Historically, Cistanche deserticola was a prized tribute from various Western Regions countries to the imperial court and is one of the most frequently used tonics in kidney-tonifying prescriptions throughout history.

[0063] Polygonatum (scientific name: *Polygonatum sibiricum*), also known as chicken-head polygonatum, yellow chicken vegetable, pen-tube vegetable, claw ginseng, tiger ginger, and chicken claw ginseng, is a plant belonging to the genus *Polygonatum*. Its rhizome is horizontal, cylindrical, and has swollen nodes. The leaves are whorled and sessile. It is a medicinal plant with spleen-tonifying, lung-moistening, and fluid-generating effects. Polygonatum was first recorded in *Mingyi Bielu* (Records of Famous Physicians), and is also known as tiger ginger and chicken-head ginseng. It is the dried rhizome of *Polygonatum kingianum* Coll. et Hemsl., *Polygonatum sibiricum* Red., or *Polygonatum cyrtonema* Hua, belonging to the Liliaceae family. Depending on its shape, it is commonly called "large polygonatum," "chicken-head polygonatum," or "ginger-shaped polygonatum." Traditional Chinese medicine believes that polygonatum has the effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. Modern pharmacological studies have confirmed that polygonatum has anti-fatigue, antioxidant, anti-aging, and immune-enhancing functions.

[0064] II. The following is a detailed description of the health-preserving liqueur provided in the embodiments of the present invention.

[0065] The health-preserving liqueur and its production process provided in the embodiments of the present invention include the following raw materials: ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum and base wine.

[0066] Based on the above, it is clear that in its specific implementation, this application mainly provides a health-preserving liquor containing ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum and base wine.

[0067] Specifically, when applying this application, the ginseng can regulate the central nervous system, promote the brain's utilization of energy substances, improve learning and memory abilities, improve heart function, lower blood sugar, enhance the body's immune function, improve resistance to harmful stimuli, enhance the body's stress response and adaptability, and has anti-tumor and antioxidant effects. The wolfberry has the effects of delaying aging, whitening and beautifying the skin, nourishing the liver and improving eyesight, replenishing deficiency and generating essence, and inhibiting and preventing cancer. The roots, leaves, and fruits of the rosehip are all used medicinally. The roots have the effects of promoting blood circulation and removing blood stasis, dispelling wind and dampness, detoxifying and astringing, and killing parasites; the leaves are used externally to treat boils and burns; the fruit can stop diarrhea and has an inhibitory effect on influenza viruses. The cinnamon has the effects of warming the kidneys, warming the middle and dispelling cold, and warming the meridians and relieving pain. The jujube has the effects of replenishing qi and blood, promoting sleep, supplementing calcium, preventing seminal emission and diarrhea, and also has the effects of beautifying the skin, preventing hair loss, strengthening the stomach and nourishing the brain, reducing age spots, and protecting the liver. The raspberry has a kidney-tonifying effect and can promote the secretion of hormones from the prostate. The psoralea corylifolia can be used to treat kidney deficiency-related impotence, lower back and knee pain, seminal emission, enuresis, and frequent urination. The cistanche deserticola was historically a prized tribute item from various Western Regions countries and is one of the most frequently used tonifying herbs in prescriptions for kidney tonification throughout history. The polygonatum sibiricum has the effects of tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. Modern pharmacological studies have confirmed that polygonatum sibiricum has functions such as anti-fatigue, anti-oxidation, delaying aging, and enhancing immunity.

[0068] Therefore, when ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum are soaked in the base wine in a certain proportion to make the health-preserving liqueur provided in this application, their combined effects can achieve complementary and beneficial results.

[0069] For example, ginseng in the ingredients has the effect of improving human immunity. It can complement and partially overlap with Rosa laevigata, which has an inhibitory effect on influenza viruses, to jointly enhance the body's resistance. Goji berries in the ingredients are a good anti-aging medicine with the effects of whitening and beautifying the skin, nourishing the liver and improving eyesight, and replenishing deficiency and generating essence. They can complement and partially overlap with cinnamon, which has the effect of warming the kidneys, raspberry, and cistanche, which have the effect of tonifying the kidneys, and polygonatum, which has the effects of anti-fatigue, replenishing qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys, to jointly fight aging and achieve the effect of tonifying the kidneys. Ginseng in the ingredients can enhance the body's stress response and adaptability. It can complement and partially overlap with jujube, which has the effects of replenishing qi and blood, promoting sleep, supplementing calcium, preventing seminal emission, and preventing diarrhea, to jointly enhance the body's blood and qi and greatly improve human immunity.

[0070] Therefore, after soaking the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the base wine in a certain proportion to make the health-preserving liqueur provided in this application, and after multiple people have tasted it for a certain period of time, it has been verified that consumers who drink the health-preserving liqueur provided in this application can indeed replenish qi and blood, relieve fatigue, and make it suitable as a health-preserving wine. It not only nourishes the body, but also promotes family harmony and is beneficial to the health and strength of consumers.

[0071] Specifically, in this application, according to the standards for spirits, and after repeated experiments and adjustments, according to one embodiment of the present invention, the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base wine are composed of the following parts by weight: ginseng 0.2-1.8 parts; wolfberry 2.5-5.5 parts; rosehip 2.5-5.5 parts; cinnamon 0.2-1.8 parts; jujube 0.5-3.5 parts; raspberry 2.5-5.5 parts; psoralea 0.5-3.5 parts; cistanche 2.5-5.5 parts; polygonatum 0.5-3.5 parts; base wine 100.0-140.0 parts.

[0072] Furthermore, in a specific implementation according to an embodiment of the present invention, the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base wine are composed of the following parts by weight: ginseng 0.5-1.5 parts; wolfberry 3.0-5.0 parts; rosehip 3.0-5.0 parts; cinnamon 0.5-1.5 parts; jujube 1.0-3.0 parts; raspberry 3.0-5.0 parts; psoralea 1.0-3.0 parts; cistanche 3.0-5.0 parts; polygonatum 1.0-3.0 parts; and base wine 110.0-130.0 parts.

[0073] Furthermore, according to one embodiment of the present invention, the base liquor is baijiu (Chinese white liquor), and the alcohol content of the baijiu is equal to or greater than 50 degrees.

[0074] Preferably, in this technical solution, according to an embodiment of the present invention, the liquor is sorghum liquor with an alcohol content equal to or greater than 50 degrees.

[0075] III. The production process of the health-preserving liqueur provided in the embodiments of the present invention will be described in detail below.

[0076] Combination Figure 1 , Figure 2 and Figure 3 As shown;

[0077] The production process of the health-preserving liqueur according to an embodiment of the present invention mainly includes the following steps:

[0078] S1. Material preparation: Prepare ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum and wine base in the weight ratios described above;

[0079] S2. Soaking: The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are sealed and soaked in the wine base for 15-35 days.

[0080] Preferably, in the technical solution of this application, step S2 specifically includes:

[0081] S21. Chop the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio into granules with an outer diameter of 0.5cm-1.0cm, and mix them evenly.

[0082] S22. Clean and dry the uniformly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the weight ratio described above.

[0083] S23. The dried and evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are placed into a wine vat, and the specified proportion of wine base is poured into the wine vat to seal and soak it through the specified proportion of wine base.

[0084] S24. After every 2-3 days of sealed soaking, shake or invert the wine vat to ensure that the evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are fully soaked in the wine base.

[0085] S3. Filtration: The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are filtered out from the base wine to form a health-preserving liqueur.

[0086] Preferably, in the technical solution of this application, step S3 specifically includes:

[0087] S31. The base wine is filtered once using a coarse mesh to filter out the granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio. The mesh diameter of the coarse mesh is 0.3cm-0.45cm, preferably 0.3cm.

[0088] S32. The base wine is filtered a second time using a fine mesh to further filter out the fine particulate matter generated therein. The mesh diameter of the fine mesh is 0.1cm-0.25cm, and preferably 0.1cm.

[0089] S33. The base wine, after filtering out fine particles, is left to stand for 3-5 days, and the clear liquid at the top is taken to form a health-preserving liqueur.

[0090] Meanwhile, in specific implementation, according to one embodiment of the present invention, the production process of the health-preserving liqueur provided in this application further includes the following steps:

[0091] S4. Bottling: Pour out the resulting health-preserving liqueur and fill it into bottles or bags of the required weight.

[0092] Thus, by following the steps S1, S2, S3 and S4 above, the health-preserving liqueur with health-preserving and health-care effects provided in this application can be easily produced.

[0093] The production process of the health-preserving liqueur provided in this application is obviously not particularly complicated. It is simple and easy to make and requires little effort.

[0094] Meanwhile, the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio are chopped into granules with an outer diameter of 0.5cm-1.0cm, mixed evenly, cleaned, and dried. Then, they are placed in a wine vat and sealed for soaking in the specified wine base. During soaking, the vat is periodically shaken or inverted. This ensures that the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio are fully soaked in the wine base, allowing the medicinal and nutritional components to be fully extracted and mixed evenly with the wine base. This results in a high extraction rate of the medicinal and nutritional components of the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio, thus maximizing their utilization.

[0095] In addition, the base wine is first filtered through a coarse mesh to remove the evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio. The mesh diameter of the coarse mesh is preferably 0.3 cm. The base wine is then filtered through a fine mesh to further remove any fine particles. The mesh diameter of the fine mesh is preferably 0.1 cm. The base wine after removing the fine particles is left to stand for 3-5 days, and the supernatant is taken to form the health-preserving liqueur. In this way, the health-preserving liqueur produced in this application is basically free of sediment and particles, resulting in an excellent taste.

[0096] Furthermore, in accordance with the liqueur standard (GB / T27588-2011), the product was tested using a seven-piece precision alcohol meter (TRJCY-SPYQ-082), a UV-Vis spectrophotometer (TRJCY-SPYQ-002), a high-performance liquid chromatograph (TRJCY-SPYQ-038), a gas chromatograph (TRJCY-SPYQ-046), and an atomic absorption spectrometer (TRJCY-SPYQ-041). The results show that the methanol content of the health-promoting liqueur produced using the above methods is less than or equal to 2.0 g / L, and the cyanide content is less than... The following parameters are met: sodium saccharin content less than or equal to 8.0 mg / L; sodium saccharin content less than or equal to 0.15 g / kg; cyclamate content less than or equal to 0.65 g / kg; lead content less than or equal to 0.2 mg / kg; total acid content less than or equal to 6.00 g / L; total lipid content greater than or equal to 0.35 g / L; total sugar content less than or equal to 300 g / L; and dry extract content greater than or equal to 0.3 g / L. All of these meet the national standards for liqueurs and do not contain any substances harmful to the human body. Therefore, the health-promoting liqueur with health benefits provided in this application has passed the national standards for liqueur testing. Specifically, refer to the comparison... Figure 4 , Figure 5 , Figure 6 and Figure 7 As shown.

[0097] IV. The following is a detailed description of implementation examples of the health-preserving liqueur provided in the embodiments of the present invention when consumed.

[0098] Example 1

[0099] The weight proportions of each component in the raw materials for the health-preserving liqueur are as follows (total weight of raw materials: 1.2 kg).

[0100]

[0101] Referring to the table above, take 50g of ginseng, 200g of wolfberry, 200g of rosehip, 50g of cinnamon, 100g of jujube, 200g of raspberry, 100g of psoralea, 200g of cistanche, and 100g of polygonatum. Soak them in 6000ml of sorghum liquor with an alcohol content of 50% or higher according to the health-preserving liqueur production process provided in this application to obtain the health-preserving liqueur provided in this application.

[0102] Mr. Li, male, 35 years old, suffered from kidney yang deficiency and depletion of essence and blood due to frequent late nights, resulting in symptoms such as lower back pain, weak legs, lethargy, impotence, and premature ejaculation. He began taking the health-preserving elixir prepared in this application in July 2023 and adjusted his lifestyle. After three months, the related symptoms largely disappeared, and he now has a rosy complexion and is virtually free of impotence.

[0103] Example 2

[0104] The weight proportions of each component in the raw materials for the health-preserving liqueur are as follows (total weight of raw materials: 1.2 kg).

[0105]

[0106] According to the table above, take 25g of ginseng, 150g of wolfberry, 150g of rosehip, 25g of cinnamon, 50g of jujube, 250g of raspberry, 150g of psoralea, 250g of cistanche and 150g of polygonatum, and soak them in 5500ml of sorghum liquor with an alcohol content of equal to or greater than 50 degrees according to the health-preserving liqueur production process provided in this application to obtain the health-preserving liqueur provided in this application.

[0107] Mr. Zhang, male, 32 years old, suffered from erectile dysfunction and premature ejaculation after marriage, resulting in a very disharmonious marital life. He began taking the health-preserving elixir prepared according to this application in June 2023. After two months, his symptoms largely disappeared, and now he enjoys a harmonious marital life and a happy family.

[0108] Example 3

[0109] The weight proportions of each component in the raw materials for the health-preserving liqueur are as follows (total weight of raw materials: 1.2 kg).

[0110]

[0111] According to the table above, take 25g of ginseng, 175g of wolfberry, 175g of rosehip, 25g of cinnamon, 75g of jujube, 225g of raspberry, 125g of psoralea, 225g of cistanche and 150g of polygonatum, and soak them in 6500ml of sorghum liquor with an alcohol content of equal to or greater than 50 degrees according to the health-preserving liqueur production process provided in this application to obtain the health-preserving liqueur provided in this application.

[0112] Mr. Liu, male, 45 years old, frequently engaged in manual labor, which led to symptoms such as cold limbs, lethargy, erectile dysfunction, and premature ejaculation. He began taking the health-preserving elixir produced in this application in June 2023. After three months, the related symptoms basically disappeared, and he now feels excellent.

[0113] Example 4

[0114] The weight proportions of each component in the raw materials for the health-preserving liqueur are as follows (total weight of raw materials: 1.2 kg).

[0115]

[0116] According to the table above, take 75g of ginseng, 225g of wolfberry, 250g of rosehip, 750g of cinnamon, 125g of jujube, 150g of raspberry, 75g of psoralea, 175g of cistanche and 50g of polygonatum, and soak them in 6000ml of sorghum liquor with an alcohol content of equal to or greater than 50 degrees according to the health-preserving liqueur production process provided in this application to obtain the health-preserving liqueur provided in this application.

[0117] Mr. Zhou, male, 40 years old, suffered from kidney yang deficiency and depletion of essence and blood due to frequent sexual activity and premature ejaculation. He was prone to colds and felt listless all day. In August 2023, he began taking the health-preserving elixir prepared in this application. After three months, the related symptoms basically disappeared. Now he has strong physical resistance, is not prone to colds, and is full of energy.

[0118] Example 5

[0119] The weight proportions of each component in the raw materials for the health-preserving liqueur are as follows (total weight of raw materials: 1.2 kg).

[0120]

[0121] According to the table above, take 75g of ginseng, 250g of wolfberry, 225g of rosehip, 75g of cinnamon, 150g of jujube, 175g of raspberry, 50g of psoralea, 150g of cistanche and 50g of polygonatum, and soak them in 6000ml of sorghum liquor with an alcohol content of equal to or greater than 50 degrees according to the health-preserving liqueur production process provided in this application to obtain the health-preserving liqueur provided in this application.

[0122] Mr. Hu, male, 50 years old, suffered from kidney yang deficiency and depletion of essence and blood due to frequent overtime work, resulting in symptoms such as lower back pain, weak legs, lethargy, impotence, and premature ejaculation. He began taking the health-preserving elixir produced in this application in July 2023 and adjusted his work and rest schedule. After three months, the related symptoms basically disappeared, and he now has a radiant complexion and is less prone to premature ejaculation.

[0123] V. The following describes in detail the evaluation of user satisfaction with the health-preserving liqueur provided in the embodiments of the present invention.

[0124]

[0125] (Note: 100 target users were randomly selected to drink the health-preserving liqueurs described in this application prepared in Examples 1, 2, 3, 4, and 5, and their evaluations and corresponding sensory satisfaction ratings were made.)

[0126] The sensory evaluations from the 100 target users show that the health-preserving liqueur provided in this application is most popular and satisfying when 50g of ginseng, 200g of wolfberry, 200g of rosehip, 50g of cinnamon, 100g of jujube, 200g of raspberry, 100g of psoralea, 200g of cistanche, and 100g of polygonatum are soaked in 6000ml of sorghum liquor with an alcohol content of 50% or higher, following the same process. Both the taste and flavor of this liqueur achieve high user satisfaction.

[0127] Therefore, the key protected technical solution in this preferred embodiment is as follows: the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base liquor (sorghum liquor with an alcohol content equal to or greater than 50 degrees) are composed of the following parts by weight: 1 part ginseng; 4 parts wolfberry; 4 parts rosehip; 1 part cinnamon; 2 parts jujube; 4 parts raspberry; 2 parts psoralea; 4 parts cistanche; 2 parts polygonatum; and 120 parts base liquor (sorghum liquor with an alcohol content equal to or greater than 50 degrees).

[0128] In accordance with the above-described Example 1, 50g of ginseng, 200g of wolfberry, 200g of rosehip, 50g of cinnamon, 100g of jujube, 200g of raspberry, 100g of psoralea, 200g of cistanche, and 100g of polygonatum were soaked in 6000ml of sorghum liquor with an alcohol content equal to or greater than 50 degrees according to the health-preserving liqueur production process provided in this application, so as to obtain the health-preserving liqueur provided in this application.

[0129] According to the standard for liqueurs (GB / T27588-2011), and tested using a seven-piece precision alcohol meter (TRJCY-SPYQ-082), UV-Vis spectrophotometer (TRJCY-SPYQ-002), high-performance liquid chromatograph (TRJCY-SPYQ-038), gas chromatograph (TRJCY-SPYQ-046), and atomic absorption spectrometer (TRJCY-SPYQ-041), the health-preserving liqueur produced by the above methods as described in Example 1 has the following indicators: methanol content is 0.124 g / L, which is less than or equal to the standard value of 2.0 g / L; cyanide was not detected, making its content less than or equal to the standard value of 8.0 mg / L; and sodium saccharin was not detected. The following parameters were observed: acesulfame potassium was not detected, resulting in a content less than or equal to the standard limit of 0.15 g / kg; lead was not detected, resulting in a content less than or equal to the standard limit of 0.2 mg / kg; total acid content was 3.42 g / L, less than or equal to the standard limit of 6.00 g / L; total lipid content was 3.55 g / L, greater than or equal to the standard limit of 0.35 g / L; total sugar content was 20.4 g / L, less than or equal to the standard limit of 300 g / L; and dry extract content was 11.2 g / L, greater than or equal to the standard limit of 0.3 g / L. All of these meet the national standards for liqueurs and do not contain any substances harmful to the human body. For detailed test reports, please refer to the appendix to this application. Figure 6 .

[0130] Other embodiments, etc., will not be described here.

[0131] In summary, the health-preserving liqueur provided in this application, made by soaking ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the base liquor according to the proportions set in this application, achieves synergistic and beneficial effects through their combined action. For example, ginseng in the raw materials has the effect of improving human immunity, which can form a good complement and partial superposition of effects with rosehip, which has an inhibitory effect on influenza virus, to jointly enhance the body's resistance; wolfberry in the raw materials is a good anti-aging medicine with whitening and beautifying effects, as well as liver nourishment. The effects of improving eyesight and replenishing essence can complement and partially synergize with those of cinnamon (which has kidney-warming properties), raspberry and cistanche (which have kidney-tonifying properties), and polygonatum (which has anti-fatigue, qi-tonifying, yin-nourishing, spleen-strengthening, lung-moistening, and kidney-benefiting properties), thus jointly combating aging and achieving the effect of tonifying and nourishing the kidneys. Ginseng in the ingredients can enhance the body's stress response and adaptability, which can complement and partially synergize with jujube (which has qi-tonifying, blood-nourishing, sleep-promoting, calcium-supplementing, spermatorrhea-preventing, and diarrhea-preventing properties), thus jointly enhancing the body's blood and qi and greatly improving the body's immunity.

[0132] Therefore, after soaking the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the base wine according to the proportions set in this application to produce the health-preserving liqueur provided in this application, and after multiple people have tasted it for a certain period of time, it has been verified that consumers who drink the health-preserving liqueur provided in this application can indeed replenish qi and blood, relieve fatigue, and make it suitable as a health-preserving wine. It not only promotes health but also fosters family harmony and is beneficial to the health and strength of consumers.

[0133] Furthermore, the production process of the health-preserving liqueur provided in this application is clearly not particularly complex; it is simple and straightforward, requiring little effort. The ingredients—ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum—are chopped into granules with an outer diameter of 0.5cm-1.0cm, mixed evenly, cleaned, and dried. These are then placed in a wine jar and sealed for soaking in the specified base liquor. During the soaking process, the ingredients are periodically... The wine vat is shaken or inverted to ensure that the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio are fully soaked in the specified wine base. This allows the medicinal and nutritional components contained within to be fully extracted and mixed evenly with the wine base, resulting in a higher extraction rate of the medicinal and nutritional components of the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio, thus maximizing their utilization.

[0134] In addition, the base wine is first filtered through a coarse mesh to remove the evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, and polygonatum in the specified weight ratio. The mesh diameter of the coarse mesh is preferably 0.3 cm. The base wine is then filtered through a fine mesh to further remove any fine particles. The mesh diameter of the fine mesh is preferably 0.1 cm. The base wine after removing the fine particles is left to stand for 3-5 days, and the supernatant is taken to form the health-preserving liqueur. In this way, the health-preserving liqueur produced in this application is basically free of sediment and particles, resulting in an excellent taste.

[0135] Furthermore, the health-preserving liqueur and its production process provided in this application are indeed highly practical and have excellent effects, which makes this application inherently valuable for market promotion and will certainly be very popular and effectively popularized.

[0136] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0137] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention's specification and drawings under the inventive concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A health-preserving liqueur, characterized in that, It includes the following ingredients: ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base wine.

2. The health-preserving liqueur according to claim 1, characterized in that, The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base wine are composed of the following parts by weight: Ginseng 0.2-1.8 parts; wolfberry 2.5-5.5 parts; rosehip 2.5-5.5 parts; cinnamon 0.2-1.8 parts; jujube 0.5-3.5 parts; raspberry 2.5-5.5 parts; psoralea 0.5-3.5 parts; cistanche 2.5-5.5 parts; polygonatum 0.5-3.5 parts; base wine 100.0-140.0 parts.

3. The health-preserving liqueur according to claim 2, characterized in that, The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base wine are composed of the following parts by weight: Ginseng 0.5-1.5 parts; Goji berries 3.0-5.0 parts; Rosa laevigata 3.0-5.0 parts; Cinnamon 0.5-1.5 parts; Jujube 1.0-3.0 parts; Raspberry 3.0-5.0 parts; Psoralea corylifolia 1.0-3.0 parts; Cistanche deserticola 3.0-5.0 parts; Polygonatum sibiricum 1.0-3.0 parts; Base wine 110.0-130.0 parts.

4. The health-preserving liqueur according to claim 3, characterized in that, The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum, and base wine are composed of the following parts by weight: Ginseng 1.0 part; wolfberry 4.0 part; rosehip 4.0 part; cinnamon 1.0 part; jujube 2.0 part; raspberry 4.0 part; psoralea 2.0 part; cistanche 4.0 part; polygonatum 2.0 part; base wine 120.0 part.

5. The health-preserving liqueur according to any one of claims 1-4, characterized in that, The base liquor is baijiu (Chinese white liquor), and the alcohol content of the baijiu is equal to or greater than 50 degrees.

6. The health-preserving liqueur according to claim 6, characterized in that, The liquor in question is sorghum liquor with an alcohol content of 50 degrees or higher.

7. A process for producing a health-preserving liqueur, characterized in that, Includes the following steps: S1. Collection of materials; Prepare ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche, polygonatum and base wine in the weight ratio described in claim 2 or 3; S2. Soaking: The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are sealed and soaked in the wine base for 15-35 days. S3. Filtration: The ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are filtered out from the base wine to form a health-preserving liqueur.

8. The process for producing health-preserving liqueur according to claim 7, characterized in that, It also includes the following steps: S4, bottling; pouring out the formed health liqueur to fill it into bottles or bags of the required weight of health liqueur.

9. The process for producing health-preserving liqueur according to claim 7, characterized in that, Step S2 specifically includes: S21. Chop the ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio into granules with an outer diameter of 0.5cm-1.0cm, and mix them evenly. S22. Clean and dry the uniformly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the weight ratio described above. S23. The dried and evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are placed into a wine vat, and the specified proportion of wine base is poured into the wine vat to seal and soak it through the specified proportion of wine base. S24. After every 2-3 days of sealed soaking, shake or invert the wine vat to ensure that the evenly mixed granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio are fully soaked in the wine base.

10. The process for producing health-preserving liqueur according to claim 9, characterized in that, Step S3 specifically includes: S31. The base wine is filtered once using a coarse mesh to filter out the granular ginseng, wolfberry, rosehip, cinnamon, jujube, raspberry, psoralea, cistanche and polygonatum in the specified weight ratio. The mesh diameter of the coarse mesh is 0.3cm-0.45cm. S32. The base wine is filtered a second time using a fine mesh to further filter out the fine particulate matter generated therein. The mesh diameter of the fine mesh is 0.1cm-0.25cm. S33. The base wine, after filtering out fine particles, is left to stand for 3-5 days, and the clear liquid at the top is taken to form a health-preserving liqueur.

Images