A health preserving liquor with medicinal and edible homology for improving sub-health constitution

Abstract

The application provides a health wine for improving sub-health constitution, and relates to the technical field of traditional Chinese medicine health care, which is made of the following raw materials: rice, wine starter and homoeopathic raw materials; the application designs corresponding formulas for seven common sub-health constitutions; the application follows the principle of traditional Chinese medicine syndrome differentiation and treatment, and the homoeopathic raw materials are accurately matched, the natures and tastes are complementary, and the effects are synergistic, so that the application realizes symptomatic treatment and improves the treatment effect; all the raw materials of the application are selected from the homoeopathic directory, and there is no toxic and harmful substance, and the dosage is verified for safety, so that long-term drinking has no side effects, and the safety hidden danger of raw materials of traditional health wine is solved.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine health preservation technology, and in particular to a medicinal and edible health preservation wine for improving sub-health conditions. Background Technology

[0002] With the fast pace of modern life, unbalanced diets, irregular schedules, and increased stress, sub-health has become a widespread health problem. Sub-health is a borderline state between health and disease, mainly manifested as fatigue, insomnia, mood swings, weakened immunity, and metabolic disorders. Due to individual differences in constitution, sub-health symptoms vary significantly: those with Yang deficiency experience aversion to cold and weakness in the lower back and knees; those with Qi deficiency experience shortness of breath, lethargy, and susceptibility to colds; those with blood stasis experience a dull complexion and numbness in the limbs; those with phlegm-dampness experience heaviness in the body and a thick, greasy tongue coating; those with Qi stagnation experience chest tightness, irritability, and depression; those with Yin deficiency experience dry mouth and throat, night sweats, and hot flashes; and those with damp-heat experience bitter taste in the mouth, bad breath, and oily skin. If left untreated, sub-health can easily progress to chronic diseases, seriously affecting quality of life and healthy lifespan.

[0003] As an important carrier of traditional health culture, health-preserving wine achieves ideal conditioning effects through the synergistic effect of medicinal and edible ingredients and wine, and has become a common way to improve sub-health.

[0004] However, existing health-preserving wine formulas lack individualized treatment and are not designed according to the pathogenesis characteristics of different sub-healthy constitutions, resulting in poor conditioning effects. Secondly, existing health-preserving wine formulas illegally add toxic materials, and long-term intake may lead to serious consequences such as liver and kidney damage and nervous system damage. Summary of the Invention

[0005] The purpose of this invention is to provide a medicinal and edible health-preserving wine for improving sub-health conditions, solving the technical problem in the prior art that the wine is not designed according to the pathogenesis characteristics of different sub-health conditions, resulting in poor conditioning effects.

[0006] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows:

[0007] A medicinal and edible health wine for improving sub-health conditions is made from the following ingredients: 850g of rice, 42g of yeast, and medicinal and edible ingredients.

[0008] Furthermore, the medicinal and edible ingredients include: Astragalus membranaceus 65g, Codonopsis pilosula 40g, Glycyrrhiza uralensis 25g, Polygonatum sibiricum 35g, Cistanche deserticola 38g, Morus alba 42g, and Lycium barbarum 75g.

[0009] Furthermore, the medicinal and edible ingredients include: 25g ginseng, 45g prepared rehmannia root, 22g prepared licorice root, 35g longan pulp, 28g hawthorn, and 19g rose petals.

[0010] Furthermore, the medicinal and edible ingredients include: 25g of rose petals, 4g of saffron, 52g of hawthorn, 31g of thistle, 45g of purslane, 38g of angelica, and 57g of kudzu root.

[0011] Furthermore, the medicinal and edible ingredients include: 20g of licorice, 28g of gastrodia elata, 35g of tangerine peel, and 25g of dried plum.

[0012] Furthermore, the medicinal and edible ingredients include: 42g of roasted malt, 18g of gardenia, 28g of rose petals, and 35g of hawthorn.

[0013] Furthermore, the medicinal and edible ingredients include: 55g of Rehmannia glutinosa, 35g of Ophiopogon japonicus, 18g of Prunus mume, and 22g of Chrysanthemum morifolium.

[0014] Furthermore, the medicinal and edible ingredients include: 45g of Rehmannia glutinosa, 60g of Pueraria lobata, 70g of fresh Imperata cylindrica, 28g of Sophora japonica, and 18g of Lophatherum gracile.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] (I) This invention designs corresponding formulas for seven common sub-health constitutions. This invention follows the principle of syndrome differentiation and treatment in traditional Chinese medicine, and uses the same raw materials of medicine and food to accurately match, complement each other in nature and flavor, and synergize in efficacy, so as to achieve symptom-specific conditioning and improve conditioning effect.

[0017] (II) All raw materials of this invention are selected from the list of medicinal and edible materials, and there are no toxic or harmful substances. The dosage has been verified for safety, and there are no side effects from long-term consumption, thus solving the safety hazards of traditional health wine raw materials. Detailed Implementation

[0018] To make the objectives, technical solutions, and technical effects of this invention clearer, specific embodiments of this invention are described below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0019] This invention discloses a medicinal and edible health-preserving wine for improving sub-health conditions, comprising the following ingredients: rice, yeast, astragalus, codonopsis, licorice, polygonatum, cistanche, mulberry, wolfberry, ginseng, prepared rehmannia root, longan pulp, saffron, hawthorn, rose petals, thistle, purslane, angelica, kudzu root, gastrodia, tangerine peel, dried plum, roasted malt, gardenia, rehmannia root, ophiopogon root, chrysanthemum, fresh imperata root, sophora flower, and light bamboo leaves. Specific effects are as follows:

[0020] Rice: It has a sweet taste and a neutral nature. It enters the spleen, stomach and lung meridians. It has the effects of replenishing qi, strengthening the spleen and stomach, nourishing yin and moistening the lungs. It can improve sub-health symptoms such as indigestion and fatigue caused by spleen and stomach weakness.

[0021] Fermentation starter: It has a sweet and pungent taste, is warm in nature, and enters the spleen, stomach, and liver meridians. It has the effects of promoting digestion, strengthening the spleen and stomach, and can help improve symptoms such as loss of appetite and indigestion in sub-healthy people.

[0022] Astragalus: It tastes sweet and is slightly warm in nature. It enters the spleen and lung meridians. It is good at tonifying the spleen and stomach qi and raising yang qi. It can improve symptoms such as aversion to cold, shortness of breath, fatigue, and lethargy in yang deficiency type sub-health.

[0023] Codonopsis pilosula: It has a sweet taste and neutral properties. It enters the spleen and lung meridians. Its qi-tonifying effect is mild and long-lasting. It is good at strengthening the spleen and stomach and improving poor digestion and absorption caused by spleen and stomach weakness.

[0024] Licorice: It has a sweet taste and a neutral nature. It enters the heart, lung, spleen, and stomach meridians. It can replenish the qi of the spleen and stomach, enhance the qi-tonifying effects of astragalus and codonopsis, and also moderate the warm and dry nature of cistanche, avoiding excessive heat caused by warming yang.

[0025] Polygonatum: It is sweet in taste and neutral in nature. It enters the spleen, lung and kidney meridians. It can not only replenish qi and strengthen the spleen, but also nourish yin and tonify the kidney, thus avoiding the yin deficiency and depletion caused by simply warming yang.

[0026] Cistanche deserticola: It is sweet and salty in taste, warm in nature, and enters the kidney and large intestine meridians. It is good at warming and tonifying kidney yang and improving the core symptoms of kidney yang deficiency, such as fear of cold, soreness of the waist and knees, and decreased sexual function.

[0027] Mulberry: It tastes sweet and sour, is cold in nature, and enters the heart, liver, and kidney meridians. It has the effect of nourishing yin and replenishing blood, and can replenish the yin fluids that are consumed in the long term by those with yang deficiency, and prevent dry mouth and tongue caused by excessive warming of yang.

[0028] Goji berries: sweet in taste, neutral in nature, and enter the liver and kidney meridians. They can nourish yin and tonify the kidneys, as well as nourish the liver and improve eyesight, thus alleviating symptoms such as lower back and knee weakness and blurred vision caused by liver and kidney deficiency in people with yang deficiency.

[0029] Ginseng: It tastes sweet and slightly bitter, and is slightly warm in nature. It enters the spleen, lung, and heart meridians. It has the strongest qi-tonifying effect and can improve the core symptoms of qi deficiency-type sub-health such as shortness of breath, fatigue, pale complexion, palpitations, and insomnia.

[0030] Rehmannia glutinosa (processed): It has a sweet taste and slightly warm nature. It enters the liver and kidney meridians and is good at nourishing yin and replenishing blood. It can improve the symptoms of blood deficiency accompanied by qi deficiency.

[0031] Longan pulp: sweet in taste, warm in nature, and enters the spleen, stomach, and heart meridians. Its qi-tonifying effect is enhanced after being processed with honey.

[0032] Saffron: It has a sweet taste and neutral properties. It enters the heart and liver meridians. It has a strong but gentle effect on promoting blood circulation without causing blood stasis. It can improve the core symptoms of sub-health caused by blood stasis, such as dull complexion, numbness of limbs, and irregular menstruation.

[0033] Hawthorn: It tastes sour and sweet, and is slightly warm in nature. It enters the spleen, stomach, and liver meridians. It is good at promoting digestion and relieving abdominal distension and indigestion that may be caused by nourishing ingredients such as ginseng and rehmannia.

[0034] Rose: Sweet and slightly bitter in taste, warm in nature, enters the liver and spleen meridians, and is good at soothing the liver and regulating qi, improving chest tightness and mood disorders caused by poor blood circulation in people with qi deficiency.

[0035] Small thistle: It tastes sweet and bitter, is cool in nature, and enters the heart and liver meridians. It has the effect of cooling blood and stopping bleeding, and can relieve symptoms such as gingival bleeding and nosebleed caused by blood stasis and heat in people with blood stasis.

[0036] Purslane: It tastes sour and is cold in nature. It enters the liver and large intestine meridians. It is good at clearing heat and detoxifying, cooling blood and stopping bleeding. It can relieve symptoms such as skin acne and sore throat caused by blood stasis and heat.

[0037] Angelica sinensis: sweet and pungent in taste, warm in nature, enters the liver, heart and spleen meridians, and is good at nourishing blood and promoting blood circulation;

[0038] Kudzu root: It tastes sweet and pungent, is cool in nature, and enters the spleen, stomach, and lung meridians. It is good at promoting body fluid production and quenching thirst, and relieving dry mouth and tongue caused by blood stasis and heat.

[0039] Gastrodia elata: sweet in taste, neutral in nature, enters the liver meridian, and is good at dispelling wind and unblocking the meridians, improving numbness of limbs and joint pain caused by phlegm and dampness obstructing the meridians;

[0040] Tangerine peel: It has a pungent and bitter taste, is warm in nature, and enters the lung and spleen meridians. It is good at drying dampness and resolving phlegm, and can improve the core symptoms of phlegm-dampness type sub-health such as chest tightness, excessive phlegm, and thick and greasy tongue coating.

[0041] Ume plum: It tastes sour and astringent, is neutral in nature, and enters the liver, spleen, lung, and large intestine meridians. It has the effect of astringing the lungs and promoting the production of body fluids, and can relieve dry mouth and tongue caused by drying ingredients such as tangerine peel and gastrodia elata.

[0042] Roasted malt: sweet in taste and neutral in nature; enters the spleen, stomach, and liver meridians; soothes the liver and regulates qi, strengthens the spleen and stimulates appetite, and reduces lactation and bloating;

[0043] Gardenia: bitter in taste and cold in nature; enters the heart, liver, lung, stomach, and triple burner meridians; clears heat and drains fire, cools blood and detoxifies, soothes the liver and promotes bile secretion.

[0044] Rehmannia: Raw Rehmannia: sweet and bitter in taste, cold in nature; enters the heart, liver, and kidney meridians; Prepared Rehmannia: sweet in taste, slightly warm in nature; enters the liver and kidney meridians;

[0045] Ophiopogon japonicus: sweet and slightly bitter in taste, slightly cold in nature; enters the heart, lung, and stomach meridians, nourishes yin and generates fluids, moistens the lungs and clears the heart;

[0046] Chrysanthemum: sweet and bitter in taste, slightly cold in nature; enters the lung and liver meridians, clears the liver and improves eyesight, disperses wind-heat, and clears heat and detoxifies;

[0047] Fresh Imperata cylindrica root: sweet in taste and cold in nature; enters the lung, stomach, and bladder meridians; clears heat and promotes diuresis, cools blood and stops bleeding, and generates fluids and quenches thirst.

[0048] Sophora japonica flowers: bitter in taste, slightly cold in nature; enters the liver and large intestine meridians, clears heat and cools the blood, clears liver fire;

[0049] Lophatherum gracile: sweet and bland in taste, cold in nature; enters the heart, stomach and small intestine meridians, clears heat and drains fire, relieves irritability and quenches thirst, promotes urination and relieves strangury.

[0050] Example 1:

[0051] Yang deficiency type: The weight of the ingredients is as follows: 850g rice, 42g yeast, 65g astragalus, 40g codonopsis, 25g licorice, 35g polygonatum, 38g cistanche, 42g mulberry, and 75g wolfberry;

[0052] S1: Place Astragalus membranaceus, Codonopsis pilosula, Glycyrrhiza uralensis, Polygonatum sibiricum, Cistanche deserticola, Morus alba, and Lycium barbarum into a grinder according to the preset weight to form a mixture. Sift the mixture and set it aside. Soak the washed rice in drinking water.

[0053] S2: Put the soaked rice and soaking water into a steamer and steam for 40 minutes. After taking it out, spread it out to cool naturally to avoid the temperature from being too high and reducing the microorganisms in the yeast.

[0054] S3: Put the cooled rice, mixture and yeast into the fermentation tank and stir thoroughly; make cylindrical holes with a diameter of 8cm in the mixture, seal the fermentation tank, control the temperature at 32℃, and ferment for 24 hours;

[0055] S4: After fermentation, filter the mixture through a 300-mesh filter cloth to remove solid residue. Pour the filtrate into a ceramic jar, seal it, and age it for 15 days.

[0056] S5: After aging, the original wine is sterilized, filtered through a ceramic membrane to remove impurities and sediment, and then bottled into sterile glass bottles and sealed to obtain the finished product.

[0057] Example 2:

[0058] Qi deficiency type: The weight of the ingredients is as follows: 850g rice, 42g yeast, 25g ginseng, 45g prepared rehmannia root, 22g prepared licorice root, 35g longan pulp, 28g hawthorn, and 19g rose petals;

[0059] S1: Place ginseng, prepared rehmannia root, roasted licorice root, longan pulp, hawthorn, and rose petals into a grinder according to the preset weight to form a mixture. Sift the mixture and set it aside. Soak the washed rice in drinking water.

[0060] S2: Put the soaked rice and soaking water into a steamer and steam for 50 minutes. After taking it out, spread it out to cool naturally to avoid the temperature being too high and reducing the microorganisms in the yeast.

[0061] S3: Put the cooled rice, mixture and yeast into the fermentation tank and stir thoroughly; make cylindrical holes with a diameter of 9cm in the mixture, seal the fermentation tank, control the temperature at 33℃, and ferment for 30 hours;

[0062] S4: After fermentation, filter the liquid through a 300-mesh filter cloth to remove solid residue. Pour the filtrate into a ceramic jar, seal it, and age it for 17 days.

[0063] S5: After aging, the original wine is sterilized, filtered through a ceramic membrane to remove impurities and sediment, and then bottled into sterile glass bottles and sealed to obtain the finished product.

[0064] Example 3:

[0065] Blood stasis type: The weight of the raw materials is as follows: 850g rice, 42g yeast, 25g rose, 4g saffron, 52g hawthorn, 31g small thistle, 45g purslane, 38g angelica, and 57g kudzu root;

[0066] S1: Place rose petals, saffron, hawthorn, thistle, purslane, angelica, and kudzu root into a high-speed juicer according to the preset weight. Add drinking water at a ratio of 45% of the raw material weight. Juice twice, combine the juices, and sieve to obtain pure juice. Soak the washed rice in drinking water.

[0067] S2: Place the soaked rice and soaking water into a steamer and steam for 40 minutes. After steaming, spread the rice out to cool naturally to avoid overheating and reducing the microorganisms in the yeast.

[0068] S3: Pour the cooled cooked rice, medicinal juice, and yeast into a ceramic fermentation tank, stir well to fully integrate the medicinal juice and cooked rice, make a hole in the middle, seal it and control the temperature at 32℃ for 24 hours of fermentation.

[0069] S4: After fermentation, filter the mixture through a 300-mesh filter cloth to remove solid residue. Pour the filtrate into a ceramic jar, seal it, and age it for 15 days.

[0070] S5: After aging, the original wine is sterilized, filtered through a ceramic membrane to remove impurities and sediment, and then bottled into sterile glass bottles and sealed to obtain the finished product.

[0071] Example 4:

[0072] Phlegm-dampness type: The weight of the ingredients is as follows: 850g rice, 42g yeast, 20g licorice, 28g gastrodia elata, 35g tangerine peel, and 25g dried plum;

[0073] S1: Place licorice, gastrodia elata, tangerine peel, and dried plum into a high-speed juicer according to the preset weight, add drinking water equal to 45% of the weight of the raw materials, juice twice, combine the juices, and sieve to obtain pure juice; soak the washed rice in drinking water.

[0074] S2: Place the soaked rice and soaking water into a steamer and steam for 60 minutes. After steaming, spread the rice out to cool naturally to avoid overheating and reducing the microorganisms in the yeast.

[0075] S3: Pour the cooled cooked rice, medicinal juice, and yeast into a ceramic fermentation tank, stir well to fully integrate the medicinal juice and cooked rice, make a hole in the middle, seal it and control the temperature at 35℃ for 36 hours of fermentation.

[0076] S4: After fermentation, filter the liquid through a 300-mesh filter cloth to remove solid residue. Pour the filtrate into a ceramic jar, seal it, and age it for 20 days.

[0077] S5: After aging, the original wine is sterilized, filtered through a ceramic membrane to remove impurities and sediment, and then bottled into sterile glass bottles and sealed to obtain the finished product.

[0078] Example 5:

[0079] Qi stagnation type: The weight of the raw materials is as follows: 850g rice, 42g yeast, 42g roasted malt, 18g gardenia, 28g rose, and 35g hawthorn;

[0080] S1: Place roasted malt, gardenia, rose petals, and hawthorn into a grinder according to the preset weight to form a mixture. Sift the mixture and set it aside. Soak the washed rice in drinking water.

[0081] S2: Put the soaked rice and soaking water into a steamer and steam for 55 minutes. After taking it out, spread it out to cool naturally to avoid the temperature from being too high and reducing the microorganisms in the yeast.

[0082] S3: Put the cooled rice, mixture and yeast into the fermentation tank and stir thoroughly; make cylindrical holes with a diameter of 9cm in the mixture, seal the fermentation tank, control the temperature at 33℃, and ferment for 33 hours;

[0083] S4: After fermentation, filter the mixture through a 300-mesh filter cloth to remove solid residue. Pour the filtrate into a ceramic jar, seal it, and age it for 18 days.

[0084] S5: After aging, the original wine is sterilized, filtered through a ceramic membrane to remove impurities and sediment, and then bottled into sterile glass bottles and sealed to obtain the finished product.

[0085] Example 6:

[0086] Yin deficiency type: The weight of the ingredients is as follows: 850g rice, 42g yeast, 55g rehmannia root, 35g ophiopogon root, 18g dried plum, and 22g chrysanthemum.

[0087] S1: Place Rehmannia glutinosa, Ophiopogon japonicus, Prunus mume, and Chrysanthemum into a grinder according to a preset weight to form a mixture. Sieve the mixture and set it aside. Soak the washed rice in drinking water.

[0088] S2: Put the soaked rice and soaking water into a steamer and steam for 60 minutes. After taking it out, spread it out to cool naturally to avoid the temperature from being too high and reducing the microorganisms in the yeast.

[0089] S3: Put the cooled rice, mixture and yeast into the fermentation tank and stir thoroughly; make cylindrical holes with a diameter of 10cm in the mixture, seal the fermentation tank, control the temperature at 35℃, and ferment for 36 hours.

[0090] S4: After fermentation, filter the liquid through a 300-mesh filter cloth to remove solid residue. Pour the filtrate into a ceramic jar, seal it, and age it for 20 days.

[0091] S5: After aging, the original wine is sterilized, filtered through a ceramic membrane to remove impurities and sediment, and then bottled into sterile glass bottles and sealed to obtain the finished product.

[0092] Example 7:

[0093] Moist and hot type: The weight of the raw materials is as follows: 850g rice, 42g yeast, 45g rehmannia root, 60g kudzu root, 70g fresh imperata root, 28g sophora flower, and 18g light bamboo leaf;

[0094] S1: Grind Rehmannia glutinosa and Pueraria lobata into 100-mesh fine powder; wash and drain fresh Imperata cylindrica, Sophora japonica, and Lophatherum gracile, extract the juice and filter to obtain the medicinal juice; soak the washed rice in drinking water.

[0095] S2: Put the soaked rice and soaking water into a steamer and steam for 48 minutes. After taking it out, spread it out to cool naturally to avoid the temperature from being too high and reducing the microorganisms in the yeast.

[0096] S3: Pour the cooled cooked rice, medicinal powder, medicinal juice, and yeast into a ceramic fermentation tank, stir thoroughly, make a hole in the middle, seal it, and control the temperature at 34℃ for 36 hours of fermentation.

[0097] S4: After fermentation, filter the mixture through a 300-mesh filter cloth to remove solid residue. Pour the filtrate into a ceramic jar, seal it, and age it for 38 days.

[0098] S5: After aging, the original wine is sterilized, filtered through a ceramic membrane to remove impurities and sediment, and then bottled into sterile glass bottles and sealed to obtain the finished product.

[0099] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A traditional Chinese medicine stomach-protecting powder, characterized in that: It is made from the following ingredients: 850g of rice, 42g of yeast, and ingredients that are both food and medicine.

2. The traditional Chinese medicine stomach-protecting powder according to claim 1, characterized in that: The medicinal and edible ingredients include: Astragalus membranaceus 65g, Codonopsis pilosula 40g, Glycyrrhiza uralensis 25g, Polygonatum sibiricum 35g, Cistanche deserticola 38g, Morus alba 42g, and Lycium barbarum 75g.

3. The traditional Chinese medicine stomach-protecting powder according to claim 1, characterized in that: The medicinal and edible ingredients include: 25g ginseng, 45g prepared rehmannia root, 22g prepared licorice root, 35g longan pulp, 28g hawthorn, and 19g rose petals.

4. The traditional Chinese medicine stomach-protecting powder according to claim 1, characterized in that: The medicinal and edible ingredients include: 25g rose petals, 4g saffron, 52g hawthorn, 31g thistle, 45g purslane, 38g angelica, and 57g kudzu root.

5. The traditional Chinese medicine stomach-protecting powder according to claim 1, characterized in that: The medicinal and edible ingredients include: 20g of licorice root, 28g of gastrodia elata, 35g of tangerine peel, and 25g of dried plum.

6. The traditional Chinese medicine stomach-protecting powder according to claim 1, characterized in that: The medicinal and edible ingredients include: 42g of roasted malt, 18g of gardenia, 28g of rose petals, and 35g of hawthorn.

7. The traditional Chinese medicine stomach-protecting powder according to claim 1, characterized in that: The medicinal and edible ingredients include: 55g of Rehmannia glutinosa, 35g of Ophiopogon japonicus, 18g of Prunus mume, and 22g of Chrysanthemum morifolium.

8. The traditional Chinese medicine stomach-protecting powder according to claim 1, characterized in that: The medicinal and edible ingredients include: 45g of Rehmannia glutinosa, 60g of Pueraria lobata, 70g of Imperata cylindrica, 28g of Sophora japonica, and 18g of Lophatherum gracile.