A dry ginger and cinnamon-based herb formula wine for warming middle energizer and dispelling cold and its preparation method

Abstract

The present application relates to the field of prepared wine, in particular to a kind of dry ginger cinnamon-based warming middle and dispelling cold herbal prepared wine and preparation method thereof.The dry ginger cinnamon-based warming middle and dispelling cold herbal prepared wine raw material is: herbal extract, base wine, water and food additive;The herbal extract is composed of extract and ethanol solution extract with weight ratio of 1:0.8-1.5, and the raw material of extract is dry ginger, cinnamon and nutmeg, and the raw material of ethanol solution extract is gordon euryale seed, piper longum and yam.The extract and ethanol solution extract prepared by optimizing raw material and extraction process both have excellent warming middle and dispelling cold effect, and give the prepared wine excellent performance.

Description

Technical Field

[0001] This invention relates to the field of prepared wines, specifically to a warming and cold-dispelling herbal prepared wine based on dried ginger and cinnamon, and its preparation method. Background Technology

[0002] Herbal blended wines are alcoholic beverages infused with herbal plant essences into a base spirit. The base spirit can be a distilled spirit (such as baijiu or vodka), a fermented spirit (such as huangjiu), or edible alcohol. The herbal ingredients used can be medicinal herbs that are both food and medicine, such as bamboo leaves, nutmeg, and costus root, or regionally unique plant resources.

[0003] Traditional medicinal wines and tonic wines primarily focus on treating illnesses or nourishing the body. Modern herbal-based wines, on the other hand, emphasize reducing the burden of drinking and pursuing a balance between health and taste. The core of making herbal-based wines lies in successfully integrating the effective components of herbs with the wine itself. Preparation methods include maceration: placing treated herbs in wine and sealing it for a period of time; decoction and brewing methods; and processes that first precisely extract the active ingredients from the herbs and then blend them with the wine.

[0004] Chinese patent CN120678842A discloses a herbal liqueur and its preparation method. The herbal liqueur product of this invention, per 500mL, includes 4-4.5g of pine pollen, 1-2g of jujube, 1-1.5g of wolfberry, 0.01-0.1g of mulberry, and 1-1.5g of cistanche.

[0005] Invention patent CN119931791A discloses a male tonic herbal liquor, made from soy sauce-flavored liquor and herbal medicines; the herbal medicines are made from the following Chinese herbal medicines in parts by weight: Polygonatum sibiricum 38-55 parts, Lycium barbarum 14-25 parts, Rubus idaeus 24-26 parts, Cinnamomum cassia 10-16 parts, Clove 2-4 parts, Ginseng 1-15 parts, Salvia miltiorrhiza 2-15 parts, Eucommia ulmoides 5-15 parts, Epimedium brevicornu 5-10 parts, Cistanche deserticola 5-10 parts, Cuscuta chinensis 5-12 parts, Morinda officinalis 5-12 parts, Curculigo orchioides 3-6 parts; the weight ratio of soy sauce-flavored liquor to herbal medicines is 1000g: 20-30g.

[0006] Invention patent CN119842456A discloses a herbal liqueur and its preparation method. The herbal liqueur contains the following raw materials by weight: 60-120 parts sorghum, 120-360 parts water, 2-6 parts licorice, 2-8 parts ginseng, 4-10 parts jujube, and 2-10 parts wolfberry.

[0007] The aforementioned herbal wines use the same extraction and preparation process for all plant ingredients, without tailoring extraction methods to specific ingredients to maximize the release and effectiveness of their active components. Therefore, there is a need to provide a purely food-grade plant as the active ingredient for formulating herbal wines that also optimizes the warming and dispelling properties of the wine. Summary of the Invention

[0008] To address the aforementioned technical problems, this invention provides a warming and cold-dispelling herbal wine based on dried ginger and cinnamon, and its preparation method, relating to the field of prepared wines.

[0009] This invention provides a warming and cold-dispelling herbal wine based on dried ginger and cinnamon, the raw materials of which are: herbal extracts, base wine, water and food additives.

[0010] In one specific embodiment, the herbal extract consists of an extract and an ethanol solution extract in a weight ratio of 1:0.8-1.5.

[0011] In one specific embodiment, the extract raw materials are dried ginger, cinnamon, and nutmeg.

[0012] In one specific embodiment, the raw materials for the ethanol solution extract are Euryale ferox, Piper longum, and Dioscorea opposita.

[0013] In one specific embodiment, the herbal extract has a weight concentration of 0.01-1% in the prepared wine.

[0014] In one specific embodiment, the base spirit is at least one of baijiu (Chinese liquor) and vodka.

[0015] In one specific implementation, the alcohol content of the prepared wine is 3-10% vol.

[0016] In one specific embodiment, the concentration of the ethanol solution used in the ethanol solution extract is 10-30 wt%.

[0017] In one specific embodiment, the raw materials for the ethanol solution extract are, by weight, 1.5-3.5 parts of Euryale ferox, 1.5-3.5 parts of Piper longum, and 1.5-3.5 parts of Dioscorea opposita.

[0018] In one specific embodiment, the preparation method of the ethanol solution extract includes: weighing Euryale ferox, Piper longum and Dioscorea opposita, crushing them, adding a 10-30wt% ethanol solution and heating for extraction, and filtering, concentrating and drying the extract to obtain the final product.

[0019] In one specific embodiment, the preparation method of the ethanol solution extract includes: weighing 1.5-3.5 parts by weight of Euryale ferox, 1.5-3.5 parts by weight of Piper longum and 1.5-3.5 parts by weight of Dioscorea opposita; pulverizing them together to obtain powder; adding a 10-30 wt% ethanol solution with a concentration of 5-50 times the weight of the powder; heating and stirring at 40-70°C for 0.5-15 hours; filtering, concentrating and drying the extract to obtain the ethanol solution extract.

[0020] In one specific embodiment, the raw materials for the extract are, by weight, 1-3 parts dried ginger, 1-3 parts cinnamon and 1-3 parts nutmeg.

[0021] In one specific embodiment, an extractant is used during the extraction of the extract, and the extractant is composed of an aqueous phase and an oil phase in a weight ratio of 1:3-6.

[0022] In one specific embodiment, the method for preparing the extract includes: weighing dried ginger, cinnamon and nutmeg, crushing them, adding a 70-85 wt% ethanol aqueous solution for heating and extraction, filtering and concentrating, extracting the concentrate using an extractant composed of an aqueous phase and an organic phase, and concentrating and drying the extracted organic phase to obtain the extract.

[0023] In one specific embodiment, the oil phase consists of ethyl acetate and n-hexane in a weight ratio of 1:1-4.

[0024] In one specific implementation, the aqueous phase is water.

[0025] In one specific embodiment, the method for preparing the extract includes: weighing 1-3 parts by weight of dried ginger, 1-3 parts by weight of cinnamon and 1-3 parts by weight of nutmeg; pulverizing them together to obtain a powder mixture; adding a 70-85wt% ethanol aqueous solution at a material-to-liquid weight ratio of 1:5-50; heating and stirring at 50-70°C for 0.5-10 hours; then filtering and concentrating (to 1-3 times the weight of the mixture); extracting the concentrate using an extractant consisting of an aqueous phase and an organic phase at a weight ratio of 1:3-6 (the oil phase consists of ethyl acetate and n-hexane at a weight ratio of 1:1-4, and the aqueous phase is water); the extraction temperature and time are 25-45°C for 1-3 hours; concentrating the extracted organic phase until ethyl acetate and n-hexane are undetectable to terminate the concentration; and then drying to obtain the final product.

[0026] In one specific embodiment, the food additive includes at least one of sweeteners, acidity regulators, flavorings, and colorings.

[0027] In one embodiment, the sweetener includes at least one of mogroside, glucose syrup, fructose syrup, sucralose, and acesulfame potassium.

[0028] In one specific embodiment, the acidity regulator includes at least one of citric acid and malic acid.

[0029] In one specific embodiment, the flavoring includes at least one of lemon flavoring, apple flavoring, and strawberry flavoring.

[0030] In one embodiment, the pigment includes at least one of lemon yellow and caramel color.

[0031] In one specific embodiment, the food additive also includes at least one of preservatives and chelating agents.

[0032] In one specific implementation, the dosage of the above-mentioned food additives can be adjusted according to national standards.

[0033] The present invention also provides a herbal extract that can be used in the preparation of food, pharmaceutical and other products, which is composed of the above-described extract and the above-described ethanol solution extract in a weight ratio of 1:0.8-1.5.

[0034] The present invention also provides a method for preparing a warming and cold-dispelling herbal wine based on dried ginger and cinnamon, comprising the step of mixing the herbal extract, base wine, water and food additives at 10-35℃.

[0035] The advantages of this invention compared to the prior art are:

[0036] The extracts prepared from dried ginger, cinnamon, and nutmeg, as well as the ethanolic solution extract prepared from foxnut, long pepper, and yam, all exhibit good inhibitory effects on spleen and stomach deficiency-cold (diarrhea) caused by senna leaves, and have the function of warming the middle and dispelling cold.

[0037] The extracts prepared by this invention using a 10-30wt% ethanol solution of low-concentration ethanol from Euryale ferox, Piper longum, and Dioscorea opposita have excellent effects and can effectively exert the effects of warming the middle and dispelling cold.

[0038] In this invention, when using extracts prepared from dried ginger, cinnamon, and nutmeg, the composition of the extractant is optimized, and the combined use of ethyl acetate and n-hexane results in a better antidiarrheal effect. The combination of the two enhances the extraction of active ingredients and synergistically improves the efficiency of the extract in warming the middle and dispelling cold.

[0039] This invention combines an ethanol solution extract and a preservative extract to enhance the efficacy in inhibiting diarrhea and improve the product's warming and dispersing effects. Furthermore, using a weight ratio of 1:0.8-1.5 between the preservative extract and the ethanol solution extract yields even better results. Attached Figure Description

[0040] Figure 1 : Moisture content of feces in each group. Detailed Implementation

[0041] The technical solutions in this specification will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Unless otherwise specified, the extraction solvents and other raw materials used in the present invention are all food-grade.

[0042] Example 1 Prepare an ethanol solution extract.

[0043] Extract 1: Weigh 1.5 parts of Euryale ferox, 3.5 parts of Piper longum and 1.5 parts of Dioscorea opposita according to the weight ratio; after pulverizing together, obtain a powder with a particle size of less than 200 mesh, add 15 times the weight of the powder in 25wt% ethanol solution, heat at 55℃ and stir at 100rpm for 6 hours, filter the extract, concentrate the filtrate under reduced pressure to 1.12 times the weight of the powder, and then freeze-dry at -45℃ to a water content of 1.54wt% to obtain the extract.

[0044] Extract 2: Weigh 3.5 parts of Euryale ferox, 1.5 parts of Piper longum and 3.5 parts of Dioscorea opposita according to the weight ratio; after pulverizing together, obtain a powder with a particle size of less than 200 mesh, add 18 times the weight of the powder in 15wt% ethanol solution, heat at 55℃ and stir at 100rpm for 6.5 hours, filter the extract, concentrate the filtrate under reduced pressure to 1.08 times the weight of the powder, and then freeze-dry at -45℃ to a water content of 1.73wt% to obtain the extract.

[0045] Extract 3: Weigh 1.5 parts of Euryale ferox, 3.5 parts of Piper longum and 1.5 parts of Dioscorea opposita according to the weight ratio; after pulverizing together, obtain a powder with a particle size of less than 200 mesh, add 15 times the weight of the powder in 80wt% ethanol solution, heat at 55℃ and stir at 100rpm for 6 hours, filter the extract, concentrate the filtrate under reduced pressure to 1.12 times the weight of the powder, and then freeze-dry at -45℃ to a water content of 1.54wt% to obtain the extract.

[0046] Example 2 Prepare the extract.

[0047] Extract 1: Weigh 1 part dried ginger, 3 parts cinnamon and 1 part nutmeg by weight; grind them together to obtain a powder mixture with a particle size of less than 200 mesh. Add 85wt% ethanol aqueous solution at a material-to-liquid weight ratio of 1:22, heat at 60℃ and stir at 120rpm for 4.5 hours, then filter and concentrate under reduced pressure to 1.2 times the weight of the powder mixture to obtain a concentrate. Extract the concentrate at a material-to-liquid weight ratio of 1:15 using an extractant composed of an aqueous phase and an organic phase at a weight ratio of 1:3 (the oil phase is composed of ethyl acetate and n-hexane at a weight ratio of 1:1, and the aqueous phase is water). The extraction temperature and time are 40℃ and 2.5 hours, with continuous stirring at 70rpm during the extraction process. Then let it stand at room temperature for 1 hour. Concentrate the extracted organic phase under reduced pressure at 40℃ until ethyl acetate and n-hexane are undetectable to terminate the concentration. Then dry under vacuum at 50℃ and 1KPa for 2.5 hours to obtain the final product.

[0048] Extract 2: Weigh 3 parts dried ginger, 1 part cinnamon, and 3 parts nutmeg by weight; pulverize them together to obtain a powder mixture with a particle size of less than 200 mesh. Add a 70wt% ethanol aqueous solution at a material-to-liquid weight ratio of 1:20, heat at 60℃ and stir at 120rpm for 4.5 hours, then filter and concentrate under reduced pressure to 1.22 times the weight of the powder mixture to obtain a concentrate. Extract the concentrate at a material-to-liquid weight ratio of 1:18 using an extractant composed of an aqueous phase and an organic phase at a weight ratio of 1:6 (the oil phase is composed of ethyl acetate and n-hexane at a weight ratio of 1:4, and the aqueous phase is water). The extraction temperature and time are 42℃ and 3 hours, with continuous stirring at 70rpm during the extraction process. Then let it stand at room temperature for 1.2 hours. Concentrate the extracted organic phase under reduced pressure at 40℃ until ethyl acetate and n-hexane are undetectable to terminate the concentration. Then dry under vacuum at 50℃ and 1KPa for 2.5 hours to obtain the final product.

[0049] Extract 3: The difference from Extract 1 is that it is extracted with low-concentration ethanol. Specifically, 1 part dried ginger, 3 parts cinnamon and 1 part nutmeg were weighed according to weight; they were pulverized together to obtain a powder mixture with a particle size of less than 200 mesh. A 35wt% ethanol aqueous solution was added at a material-to-liquid weight ratio of 1:22. The mixture was heated at 60°C and stirred at 120 rpm for 4.5 hours. Then, it was filtered and concentrated under reduced pressure to 1.2 times the weight of the powder mixture to obtain a concentrate. The concentrate was extracted at a material-to-liquid weight ratio of 1:15 using an extractant composed of an aqueous phase and an organic phase at a weight ratio of 1:3 (the oil phase is composed of ethyl acetate and n-hexane at a weight ratio of 1:1, and the aqueous phase is water). The extraction temperature and time were 40°C and 2.5 hours, with continuous stirring at 70 rpm during the extraction process. Then, it was allowed to stand at room temperature for 1 hour. The extracted organic phase was concentrated under reduced pressure at 40°C until ethyl acetate and n-hexane were no longer detectable, and then the concentration was terminated. Finally, it was dried under vacuum at 50°C and 1 kPa for 2.5 hours.

[0050] Extract 4: The difference from Extract 1 is that a single organic solvent is used as the organic phase. Specifically, 1 part dried ginger, 3 parts cinnamon and 1 part nutmeg are weighed according to weight; they are pulverized together to obtain a powder mixture with a particle size of less than 200 mesh. An 85wt% ethanol aqueous solution is added at a material-to-liquid weight ratio of 1:22. The mixture is heated at 60°C and stirred at 120 rpm for 4.5 hours. Then, it is filtered and concentrated under reduced pressure to 1.2 times the weight of the powder mixture to obtain a concentrate. The concentrate is extracted at a material-to-liquid weight ratio of 1:15 using an extractant composed of an aqueous phase and an organic phase at a weight ratio of 1:3 (the oil phase is ethyl acetate and the aqueous phase is water). The extraction temperature and time are 40°C and 2.5 hours, with continuous stirring at 70 rpm during the extraction process. Then, it is allowed to stand at room temperature for 1 hour. The extracted organic phase is concentrated under reduced pressure at 40°C until ethyl acetate is undetectable, and then dried under vacuum at 50°C and 1 kPa for 2.5 hours.

[0051] Extract 5: The difference from Extract 1 is that a single organic solvent is used as the organic phase. Specifically, 1 part dried ginger, 3 parts cinnamon and 1 part nutmeg are weighed according to weight; they are pulverized together to obtain a powder mixture with a particle size of less than 200 mesh. An 85wt% ethanol aqueous solution is added at a material-to-liquid weight ratio of 1:22. The mixture is heated at 60°C and stirred at 120 rpm for 4.5 hours. Then, it is filtered and concentrated under reduced pressure to 1.2 times the weight of the powder mixture to obtain a concentrate. The concentrate is extracted at a material-to-liquid weight ratio of 1:15 using an extractant composed of an aqueous phase and an organic phase at a weight ratio of 1:3 (the oil phase is n-hexane and the aqueous phase is water). The extraction temperature and time are 40°C and 2.5 hours, with continuous stirring at 70 rpm during the extraction process. Then, it is allowed to stand at room temperature for 1 hour. The extracted organic phase is concentrated under reduced pressure at 40°C until no n-hexane is detected, and then the concentration is terminated. Finally, it is dried under vacuum at 50°C and 1 kPa for 2.5 hours.

[0052] Example 3 This invention tests the warming and dispersing effects of extracts and / or extracts. Senna leaves are extremely cold in nature and can be used to establish a mouse model of "spleen and stomach deficiency and cold," which manifests as diarrhea. The treatment of "spleen and stomach deficiency and cold" corresponds to the principle of warming and dispersing cold. This invention uses senna leaf extract to establish a model and tests the inhibitory effect of the active ingredients of extracts / extracts on diarrhea, thereby characterizing the warming and dispersing effects of extracts / extracts.

[0053] The testing method is as follows: Male Kunming mice weighing 20±2g from the same batch were selected and fed acclimatizingly for 4 days. They were then randomly divided into four groups according to their body weight: blank group, model group, extract group, extract group, and extract / extract group, with 10 mice in each group.

[0054] The groups and drugs used are as follows: the extract groups are divided into group A (using extract 1 as the drug) and group B (using extract 3 as the drug). The extracts were divided into group I (using extract 1 as the drug), group II (using extract 3 as the drug), group III (using extract 4 as the drug), and group IV (using extract 5 as the drug). The extracts / extracts were divided into group a (using extract 1 at a weight ratio of 1:0.2 as the drug), group b (using extract 1 at a weight ratio of 1:0.8 as the drug), group c (using extract 1 at a weight ratio of 1:1.5 as the drug), and group d (using extract 1 at a weight ratio of 1:3 as the drug).

[0055] Senna leaf extract used for modeling: Take 12g of senna leaves and add 80g of water, boil, then simmer over medium heat for 10 minutes, cool and filter to obtain senna leaf extract.

[0056] Except for the control group, mice were administered senna leaf extract by gavage at a dose of 0.15 mL / 10 g / day of body weight, while the control group was administered an equal volume of physiological saline by gavage. This gavage administration was repeated for 2 weeks. After the gavage model was established, the mice were administered the following drugs: the extract group, the extract group, and the extract / extract group were administered the active drug (extract, extract, extract / extract) at a dose of 1.2 g / kg body weight by gavage, with a gavage volume of 0.12 mL / 10 g body weight (diluted with physiological saline). The control group and the model group were administered an equal volume of physiological saline by gavage. This administration was repeated for 2 weeks.

[0057] After the last administration, feces were collected from mice in each group within 3 hours. The appearance of the feces was observed and scored (scoring criteria are shown in Table 1, and scoring results are shown in Table 2), and the feces were weighed (recorded as W0). After scoring, the collected feces were dried in a 75℃ oven for 12 hours and weighed again (recorded as W1). The fecal moisture content was calculated as (W0-W1) / W0×100%, and the results are shown in Table 2 and 2. Figure 1 .

[0058] Table 1: Stool Appearance Scoring Criteria

[0059] Table 2: Fecal shape score and fecal moisture content

[0060] The fecal moisture content in Table 2 was calculated, and the deviation level K of each group from the control group was calculated as: fecal moisture content of the drug group - fecal moisture content of the control group. The results are shown in Table 3.

[0061] Table 3: Deviation level K of moisture content of each group compared to the control group

[0062] Based on the test results in Tables 2-3 above, it can be seen that the extracts prepared by the present invention using dried ginger, cinnamon and nutmeg, as well as the ethanol solution extract prepared by using foxnut, long pepper and yam, all have a good inhibitory effect on spleen and stomach deficiency and cold (diarrhea) caused by senna leaves, and have the effect of warming the middle and dispelling cold.

[0063] The comparison results of extract groups A (extract 1) and B (extract 3) show that the extracts prepared by extracting Euryale ferox, Piper longum and Dioscorea opposita with a 10-30 wt% ethanol solution of low concentration ethanol have excellent effects and can effectively exert the effects of warming the middle and dispelling cold.

[0064] The comparison results of extract groups I (corresponding to extract 1), III (corresponding to extract 4), and IV (corresponding to extract 5) show that when the extracts prepared by using dried ginger, cinnamon, and nutmeg are optimized, the antidiarrheal effect is better when ethyl acetate and n-hexane are used in combination. The combination of the two works synergistically to enhance the extraction of active ingredients and synergistically improve the efficiency of warming the middle and dispelling cold in the extracts.

[0065] A comparison of extract / extract group A with extract group A and extract group I shows that the combined administration of ethanol solution extract and extract in this invention can enhance the efficacy in inhibiting diarrhea and improve the product's warming and dispelling cold effects. Furthermore, when changing the ratio of extract to extract in extract / extract group A and B, a weight ratio of 1:0.8-1.5 for extract and ethanol solution extract yields better results.

[0066] Example 4 The preparation of this warming and cold-dispelling herbal wine based on dried ginger and cinnamon is as follows: Herbal Blended Wine 1: Prepare the following ingredients by weight percentage: 0.55% herbal extract (composition of extract 1 and extract 1 by weight ratio of 1:0.8), base spirit (40% vol vodka), drinking water, 1% fructose syrup (F55, Revitalizing Bio), 0.2% citric acid, with an alcohol content of 4% vol; the preparation method includes: at room temperature, mixing the herbal extract and base spirit to obtain mixture 1, mixing the fructose syrup and citric acid with drinking water to obtain mixture 2, adding mixture 2 to mixture 1 and shaking well, then storing.

[0067] Herbal Blended Wine 2: Prepare the raw materials according to the following weight percentages: 0.95% herbal extract (composed of extract 2 and extract 2 in a weight ratio of 1:1.5), base spirit (42% vol vodka), drinking water, 0.9% fructose syrup (F55, Revitalizing Bio), 0.12% citric acid, with an alcohol content of 6% vol; the preparation method includes: at room temperature, mixing the herbal extract and base spirit to obtain mixture 1, mixing the fructose syrup and citric acid with drinking water to obtain mixture 2, adding mixture 2 to mixture 1 and shaking well, then storing.

[0068] The above description, in conjunction with specific preferred embodiments, provides a further detailed explanation of the present invention. It should not be construed that the specific implementation of the present invention is limited to these descriptions. For those skilled in the art, various simple deductions or substitutions can be made without departing from the concept of the present invention, and all such modifications and substitutions should be considered within the scope of protection of the present invention.

Claims

1. A warming and cold-dispelling herbal wine based on dried ginger and cinnamon, characterized in that, The raw materials are: herbal extracts, base wine, water and food additives; the herbal extracts consist of an extract and an ethanol solution extract in a weight ratio of 1:0.8-1.5, wherein the raw materials of the extract are dried ginger, cinnamon and nutmeg, and the raw materials of the ethanol solution extract are fox nuts, long pepper and yam.

2. The herbal wine for warming the middle and dispelling cold based on dried ginger and cinnamon according to claim 1, characterized in that, The herbal extract has a weight concentration of 0.01-1% in the prepared liquor, the base liquor is at least one of baijiu and vodka, and the alcohol content of the prepared liquor is 3-10% vol.

3. The herbal wine for warming the middle and dispelling cold based on dried ginger and cinnamon according to claim 1, characterized in that, The concentration of the ethanol solution is 10-30 wt%.

4. The herbal wine for warming the middle and dispelling cold based on dried ginger and cinnamon according to claim 1, characterized in that, The raw materials for the ethanol solution extract are, by weight, 1.5-3.5 parts of Euryale ferox, 1.5-3.5 parts of Piper longum, and 1.5-3.5 parts of Dioscorea opposita.

5. A warming and cold-dispelling herbal wine based on dried ginger and cinnamon according to claim 1, characterized in that, The raw materials for the extract are, by weight, 1-3 parts dried ginger, 1-3 parts cinnamon and 1-3 parts nutmeg.

6. A warming and cold-dispelling herbal wine based on dried ginger and cinnamon according to claim 1, characterized in that, Extraction is performed using an extractant, which consists of an aqueous phase and an oil phase in a weight ratio of 1:3-6.

7. A warming and cold-dispelling herbal wine based on dried ginger and cinnamon according to claim 1, characterized in that, The preparation method of the extract includes: weighing dried ginger, cinnamon and nutmeg, crushing them, adding 70-85wt% ethanol aqueous solution and heating for extraction, filtering and concentrating, extracting the concentrate with an extractant composed of an aqueous phase and an organic phase, and concentrating and drying the extracted organic phase to obtain the extract.

8. A warming and cold-dispelling herbal wine based on dried ginger and cinnamon according to claim 1, characterized in that, The preparation method of the ethanol solution extract includes: weighing Euryale ferox, Piper longum and Dioscorea opposita, crushing them, adding a 10-30wt% solution and heating for extraction, and filtering, concentrating and drying the extract to obtain the final product.

9. A warming and cold-dispelling herbal wine based on dried ginger and cinnamon according to claim 1, characterized in that, Food additives include at least one of sweeteners, acidity regulators, flavorings, and colorings.

10. A method for preparing a warming and cold-dispelling herbal wine based on dried ginger and cinnamon according to any one of claims 1-9, characterized in that, This includes the step of mixing and preparing the herbal extract, base wine, water, and food additives at 10-35°C.

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