Traditional Chinese medicine yellow rice wine with the functions of benefiting stomach and generating fluid and a preparation method thereof

Abstract

This application discloses a method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects, comprising the following steps: Preparation of base materials and medicinal liquid: Glutinous rice is soaked, steamed, and then air-cooled to 30°C. Separately, coarse powders of Dendrobium officinale, Ophiopogon japonicus, Adenophora stricta, and Polygonatum odoratum are extracted by percolation with rice wine base liquor and sterilized to obtain herbal extract; Saccharification and fermentation: Cooled glutinous rice, wheat koji, Jianhu water, wine yeast, and herbal extract are mixed and saccharified and fermented at 28-32°C for 72 hours; Post-fermentation and pressing: Post-fermentation is carried out at 15-20°C for 45 days until the alcohol content reaches 12% vol, and the initial brewed liquid is pressed; Refining and aging: Sucrose and citric acid are added, and the mixture is refrigerated at 4°C for 72 hours, then microfiltered at 0.45 μm and sterilized by decoction, finally placed in earthenware jars and aged at 10-18°C for 60-90 days. Therefore, this method follows the logic of traditional Chinese medicine compatibility, using the warming properties of rice wine to balance the cold properties of herbs, so that the product has the effects of benefiting the stomach and promoting body fluid production, protecting the liver and kidneys, and anti-oxidation, thus achieving a balance between emotional value and health benefits.

Description

Technical Field

[0001] This application relates to the technical field of traditional Chinese medicine rice wine, and in particular to a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects and its preparation method. Background Technology

[0002] Yellow wine, or huangjiu, is one of the oldest alcoholic beverages in the world, originating in China and unique to China. It is considered one of the world's three ancient wines, alongside beer and wine. Yellow wine is made from rice, millet, corn, and other grains through processes such as steaming, adding yeast, saccharification, fermentation, pressing, filtering, heating, aging, and blending. It has a unique flavor, is a low-alcohol brewed wine, and is rich in amino acids, oligosaccharides, proteins, vitamins, and trace elements. With high nutritional value, it is known as "liquid cake" and is believed to have benefits such as promoting blood circulation, stimulating appetite, and protecting the heart.

[0003] As people's awareness of health preservation gradually increases, the pressure brought by population aging and urbanization, as well as the continuous increase in the sub-healthy population, people's demand for health care products is also constantly increasing. Medicated wine, made by adding traditional Chinese medicine during fermentation or brewing to regulate the body and strengthen health, is an important part of traditional Chinese medicine. Traditional Chinese medicine believes that "wine is sweet and bitter in taste, pungent and warm in nature, slightly toxic, enters the heart, liver, kidney, and lung meridians, and has the functions of warming and unblocking the meridians, prolonging life, nourishing the liver and kidneys, promoting qi and blood circulation, relaxing muscles and dispelling cold, clearing the channels and relieving pain, and guiding the efficacy of other medicines." Moderate drinking can clear the channels and dispel wind, relax muscles and promote blood circulation, dispel cold and warm the body, eliminate stagnation and strengthen the spleen, calm the mind and soothe the nerves, strengthen bones and muscles, beautify the skin, and reduce blemishes and wrinkles.

[0004] Traditional Chinese medicine theory holds that herbs such as Dendrobium officinale, Ophiopogon japonicus, Adenophora stricta, and Polygonatum odoratum have the effects of nourishing the stomach and promoting the production of body fluids, nourishing yin and clearing heat. Rose and osmanthus flowers have both edible value and aromatic substances, which can give wine a unique flavor. Lily bulbs and wolfberries have the effects of nourishing yin and moistening the lungs, and tonifying the liver and kidneys. How to organically combine the effective components of these herbs with the brewing process of rice wine to develop a medicinal rice wine that retains the mellow flavor of rice wine while having specific effects of nourishing the stomach and promoting the production of body fluids is a technical challenge faced by those skilled in the art.

[0005] In existing technologies, the combination of traditional Chinese medicine and rice wine mostly employs the soaking method, which involves directly immersing the medicinal herbs in the finished rice wine. While this method is simple, the dissolution rate of the effective components of the herbs is low, and the astringent and bitter substances in the herbs can easily enter the wine, affecting the taste. Furthermore, adding herbal extracts directly at the later stage makes it difficult to fully integrate them with the wine, resulting in poor flavor harmony. Therefore, there is an urgent need for a type of rice wine with stomach-benefiting and thirst-quenching effects. Summary of the Invention

[0006] This application aims to at least partially address one of the technical problems in the related art.

[0007] Therefore, one objective of this application is to propose a Chinese herbal rice wine with stomach-nourishing and fluid-generating effects and its preparation method, breaking through the limitations of traditional rice wine's "single flavor and weak health attributes". Through the traditional Chinese medicine compatibility logic of principal, assistant, adjuvant and guide, it achieves the effects of nourishing the stomach and generating fluids, anti-inflammatory and antioxidant, and protecting liver and kidney tissues. At the same time, the mild properties of rice wine balance the cold nature of herbs, thus preserving the emotional value of drinking while transforming the damage caused by drinking into a gentle nourishing benefit.

[0008] To achieve the above objectives, the first aspect of this application proposes a method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects, comprising the following steps:

[0009] Base material pretreatment: Soak glutinous rice, steam it, and then air-cool it to 30°C to obtain cooled glutinous rice;

[0010] Preparation of medicinal solution: Take 15-25 parts of Dendrobium officinale, 15-25 parts of Ophiopogon japonicus, 10-20 parts of Glehnia littoralis, and 10-15 parts of Polygonatum odoratum, crush them into coarse powder, use rice wine as the extraction solvent, and obtain the herbal extract by percolation. Then, sterilize and filter the herbal extract.

[0011] Saccharification and fermentation: Cooled glutinous rice is put into a vat, and wheat koji, Jianhu water, wine yeast and the prepared herbal extract are added. Saccharification and fermentation are carried out at 28-32℃ for 72 hours to obtain fermented mash.

[0012] Post-fermentation and pressing: The fermented mash is placed in jars and fermented at 15-20℃ for 45 days until the alcohol content rises to 12% vol, to obtain the mash; the mash is pressed to obtain the initial brewing liquid;

[0013] Refining and aging: Add sucrose and citric acid to the initial brewing liquid, stir well, refrigerate at 4℃ for 72 hours, filter through a 0.45μm microfiltration membrane; then heat the wine at 85-90℃ for 15 minutes, pour it into sterilized earthenware jars, seal them, and age at 10-18℃ for 60-90 days to obtain aged rice wine.

[0014] In addition, the traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects and its preparation method proposed in this application may also have the following additional technical features:

[0015] In one embodiment of this application, the preparation of the medicinal liquid further includes flavoring ingredients: 3-8 parts rose, 10-20 parts lily, 10-20 parts goji berries, and 3-8 parts osmanthus.

[0016] In one embodiment of this application, the percolation method includes: wetting the coarse powder with rice wine base liquor for 30 minutes, loading it into a percolation cylinder, adding rice wine base liquor at a uniform rate for percolation for 24 hours, and collecting the percolate.

[0017] In one embodiment of this application, the amount of wheat koji added is 8-10% of the weight of glutinous rice, and the wheat koji is a mixture of raw wheat koji and cooked wheat koji in a ratio of 3:1.

[0018] In one embodiment of this application, in the saccharification and fermentation step, the amount of Jianhu water used is 200 parts, and the amount of the yeast used is 30 parts.

[0019] In one embodiment of this application, the pottery jar is disinfected by spraying with 75% alcohol during the refining and aging steps; the jar is sealed with lotus leaves or bamboo leaves.

[0020] The second aspect of this application is to provide a traditional Chinese medicine rice wine with the effect of benefiting the stomach and promoting the production of body fluids, which is prepared by the above-mentioned method for preparing a traditional Chinese medicine rice wine with the effect of benefiting the stomach and promoting the production of body fluids.

[0021] In one embodiment of this application, the raw materials by weight include 150 parts glutinous rice, 200 parts Jianhu water, 15 parts wheat koji, 30 parts wine yeast, 20 parts Dendrobium officinale, 20 parts Ophiopogon japonicus, 15 parts North American ginseng, 15 parts Polygonatum odoratum, 5 parts rose, 15 parts lily, 15 parts wolfberry, and 5 parts osmanthus.

[0022] According to this application, a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects and its preparation method are described below:

[0023] (1) By adding herbal extracts during the saccharification and fermentation stage, the effective components of the medicinal materials are fully integrated with the wine under the action of microorganisms, overcoming the shortcomings of the traditional soaking method, such as abrupt medicinal taste and astringent taste, and significantly improving the harmony of the wine.

[0024] (2) Dendrobium officinale and Ophiopogon japonicus are used as the chief herbs to benefit the stomach and promote the production of body fluids. Glehnia littoralis and Polygonatum odoratum are used as the assistant herbs to strengthen the moisturizing effect. Rose, lily and wolfberry are used as adjuvant herbs to harmonize the medicinal properties. Osmanthus is used as the guide to enhance the fragrance. All the herbs work together to exert anti-inflammatory, antioxidant and mucosal protective effects.

[0025] (3) The innovative use of a precise 3:1 ratio of raw and cooked wheat koji, combined with traditional brewing and modern microbial technology, significantly reduces the content of higher alcohols while preserving the mellow flavor, thus alleviating the metabolic burden and weakening liver toxicity.

[0026] (4) The product has a clear amber color and a mellow and smooth taste. It has good stability and meets the national standards for rice wine after being processed by refrigeration, microfiltration, decoction, and aging in earthenware jars.

[0027] Additional aspects and advantages of this application 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 this application. Attached Figure Description

[0028] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, wherein:

[0029] Figure 1 This is a graph showing the change in the proportion of raw wheat koji in a type of Chinese herbal rice wine with stomach-nourishing and fluid-generating effects according to this application.

[0030] Figure 2 This is a component-target network diagram of a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects according to this application. Detailed Implementation

[0031] The embodiments of this application are described in detail below. Examples of these 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. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain this application, and should not be construed as limiting this application.

[0032] The following description, in conjunction with the accompanying drawings, describes a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects, and its preparation method.

[0033] A method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects includes the following steps:

[0034] Base material pretreatment: Soak glutinous rice, steam it, and then air-cool it to 30°C to obtain cooled glutinous rice;

[0035] Preparation of medicinal solution: Take 15-25 parts of Dendrobium officinale, 15-25 parts of Ophiopogon japonicus, 10-20 parts of Glehnia littoralis, and 10-15 parts of Polygonatum odoratum, crush them into coarse powder, use rice wine as the extraction solvent, and obtain the herbal extract by percolation. Then, sterilize and filter the herbal extract.

[0036] It should be noted that the percolation method described in the above embodiments is as follows: the coarse powder is moistened with rice wine base liquor for 30 minutes, loaded into a percolation cylinder, rice wine base liquor is added at a uniform rate for percolation for 24 hours, and the percolate is collected.

[0037] Saccharification and fermentation: Cooled glutinous rice is placed in a vat, and wheat koji, Jianhu water, yeast, and the prepared herbal extract are added. Saccharification and fermentation are carried out at 28-32℃ for 72 hours to obtain fermented mash. It should be noted that, in this embodiment, the amount of wheat koji added is 8-10% of the weight of glutinous rice. The wheat koji is a mixture of raw wheat koji and cooked wheat koji in a 3:1 ratio. The amount of Jianhu water is 200 parts, and the amount of yeast is 30 parts.

[0038] Post-fermentation and pressing: The fermented mash is placed in jars and fermented at 15-20℃ for 45 days until the alcohol content rises to 12% vol, to obtain the mash; the mash is pressed to obtain the initial brewing liquid;

[0039] Refining and aging: Add sucrose and citric acid to the initial brewing liquid, stir well, refrigerate at 4℃ for 72 hours, filter through a 0.45μm microfiltration membrane; then heat the wine at 85-90℃ for 15 minutes, pour it into sterilized earthenware jars, seal them, and age at 10-18℃ for 60-90 days to obtain aged rice wine.

[0040] It should be noted that in the above embodiments, the pottery jars were disinfected by spraying with 75% alcohol; the jars were sealed with lotus leaves or bamboo leaves.

[0041] In one embodiment of this application, the preparation of the medicinal liquid further includes flavoring ingredients: 3-8 parts rose, 10-20 parts lily, 10-20 parts goji berries, and 3-8 parts osmanthus.

[0042] It should be noted that the reference Figure 1 The figure shows the changes in the concentration of higher alcohols (bar chart) and amino acid nitrogen concentration (line chart) of rice wine after the ratio of raw wheat koji increased from 1:3 to 3:1.

[0043] 1. When the ratio of raw to cooked koji is 1:3 (with cooked koji making up the majority), the concentration of higher alcohols is the highest, reaching 470 mg / L. When the ratio of raw to cooked koji increases to 3:1 (with raw koji making up the majority), the concentration of higher alcohols decreases significantly, dropping to 242 mg / L. Therefore, it can be concluded that increasing the proportion of raw koji can significantly reduce the content of higher alcohols in rice wine.

[0044] 2. As the proportion of raw wheat koji increases, the concentration of amino acid nitrogen also shows a decreasing trend (from about 650 mg / L to the range of 200-300 mg / L).

[0045] The lower content of higher alcohols effectively prevents headaches after drinking alcohol and reduces the irritation of alcohol on the gastric mucosa. The ingredients such as Dendrobium and Ophiopogon japonicus in the formula synergistically enhance the 'stomach-benefiting and gastric mucosa-protecting' effects of this medicinal wine. Therefore, the preferred ratio of raw to cooked wheat koji in this invention is 3:1.

[0046] Example 1

[0047] (1) Base material pretreatment: Take 150g of Shaoxing high-quality white glutinous rice and soak it in Jianhu water for 24 hours. Then take out the soaked glutinous rice and put it into a steamer to steam. After steaming, spread it out to cool to 30℃ to obtain cooled glutinous rice for later use.

[0048] (2) Preparation of herbal extract: Take 20g of Dendrobium officinale, 20g of Ophiopogon japonicus, 15g of Adenophora stricta, 15g of Polygonatum odoratum, 5g of Rosa rugosa, 15g of Lilium brownii, 15g of Lycium barbarum, and 5g of Osmanthus fragrans. Mix them and pulverize them through a 20-mesh sieve to obtain coarse herbal powder. Take 50ml of rice wine base (taken from the wine used in subsequent fermentation) and spray it evenly on the coarse herbal powder while spraying and stirring to allow the herbs to fully absorb the wine. Moisten for 30 minutes. Put the moistened herbs into a percolator, compact them, and add rice wine base until the herbs are submerged. Soak for 2 hours and then begin percolation. Control the percolation speed at 2ml / min and add rice wine base at a uniform rate for 24 hours. Collect about 300ml of percolate. Filter and sterilize using a 0.45μm microporous membrane to obtain a clear herbal extract.

[0049] (3) Saccharification and fermentation: Put the cooled glutinous rice from step (1) into a vat, add 15g of wheat koji (raw to cooked ratio 3:1, of which 11.25g of raw wheat koji and 3.75g of cooked wheat koji), 30g of yeast, 200g of Jianhu water, and all the herbal extracts obtained in step (2), and stir well. Saccharify and ferment at 30℃ for 72 hours, stirring once at 24 hours and once at 48 hours to adjust the temperature and supply oxygen, to obtain fermented mash.

[0050] (4) Post-fermentation and pressing: The fermented mash is poured into a wine jar, sealed with lotus leaves and bamboo leaves, and placed in a wine cellar at 18℃ for post-fermentation for 45 days. The alcohol content is tested and found to rise to 12% vol, thus obtaining the mash. The mash is pressed with a gauze bag, and about 400 ml of the initial brewing liquid is taken.

[0051] (5) Refining and Aging: Add 8g of sucrose and 0.3g of citric acid to the initial brewing liquid for flavoring, and stir until completely dissolved. Place the flavored liquid in a 4℃ cold storage and let it stand for 72 hours to allow large molecules such as proteins and polysaccharides to precipitate. After removing it, carefully siphon off the supernatant and use... The wine is then filtered through a microporous membrane to obtain a clear liquid. The liquid is heated to 85°C and maintained for 15 minutes for sterilization. The sterilized liquid is then poured into earthenware jars that have been sprayed with 75% alcohol and sterilized. The jars are then sealed tightly with lotus leaves and bamboo leaves. The jars are placed in a constant-temperature cellar at 15°C for 60 days to age, yielding the finished medicinal rice wine.

[0052] Example 2

[0053] (1) Base material pretreatment: Take 150g of Shaoxing high-quality white glutinous rice and soak it in Jianhu water for 24 hours. Then take out the soaked glutinous rice and put it into a steamer to steam. After steaming, spread it out to cool to 30℃ to obtain cooled glutinous rice for later use.

[0054] (2) Preparation of herbal extract: Take 25g of Dendrobium officinale, 25g of Ophiopogon japonicus, 20g of Adenophora stricta, 15g of Polygonatum odoratum, 5g of Rosa rugosa, 20g of Lilium brownii, 20g of Lycium barbarum, and 5g of Osmanthus fragrans. Mix them and pulverize them through a 20-mesh sieve to obtain coarse herbal powder. Take 50ml of rice wine base (taken from the wine used in subsequent fermentation) and spray it evenly on the coarse herbal powder while spraying and stirring to allow the herbs to fully absorb the wine. Moisten for 30 minutes. Put the moistened herbs into a percolator, compact them, and add rice wine base until the herbs are submerged. Soak for 2 hours and then begin percolation. Control the percolation speed at 2ml / min and add rice wine base at a uniform rate for 24 hours. Collect about 300ml of percolate. Filter and sterilize using a 0.45μm microporous membrane to obtain a clear herbal extract.

[0055] (3) Saccharification and fermentation: Put the cooled glutinous rice from step (1) into a vat, add 15g of wheat koji (raw to cooked ratio 3:1, of which 11.25g of raw wheat koji and 3.75g of cooked wheat koji), 30g of yeast, 200g of Jianhu water, and all the herbal extracts obtained in step (2), and stir well. Saccharify and ferment at 30℃ for 72 hours, stirring once at 24 hours and once at 48 hours to adjust the temperature and supply oxygen, to obtain fermented mash.

[0056] (4) Post-fermentation and pressing: The fermented mash is poured into a wine jar, sealed with lotus leaves and bamboo leaves, and placed in a wine cellar at 18℃ for post-fermentation for 45 days. The alcohol content is tested and found to rise to 12% vol, thus obtaining the mash. The mash is pressed with a gauze bag, and about 400 ml of the initial brewing liquid is taken.

[0057] (5) Refining and Aging: Add 8g of sucrose and 0.3g of citric acid to the initial brewing liquid for flavoring, and stir until completely dissolved. Place the flavored liquid in a 4℃ cold storage and let it stand for 72 hours to allow large molecules such as proteins and polysaccharides to precipitate. After removing it, carefully siphon off the supernatant and use... The wine is then filtered through a microporous membrane to obtain a clear liquid. The liquid is heated to 85°C and maintained for 15 minutes for sterilization. The sterilized liquid is then poured into earthenware jars that have been sprayed with 75% alcohol and sterilized. The jars are then sealed tightly with lotus leaves and bamboo leaves. The jars are placed in a constant-temperature cellar at 15°C for 60 days to age, yielding the finished medicinal rice wine.

[0058] Example 3

[0059] (1) Base material pretreatment: Take 150g of Shaoxing high-quality white glutinous rice and soak it in Jianhu water for 24 hours. Then take out the soaked glutinous rice and put it into a steamer to steam. After steaming, spread it out to cool to 30℃ to obtain cooled glutinous rice for later use.

[0060] (2) Preparation of herbal extract: Take 15g of Dendrobium officinale, 15g of Ophiopogon japonicus, 10g of Adenophora stricta, 10g of Polygonatum odoratum, 8g of Rosa rugosa, 10g of Lilium brownii, 10g of Lycium barbarum, and 8g of Osmanthus fragrans. Mix them and pulverize them through a 20-mesh sieve to obtain coarse herbal powder. Take 50ml of rice wine base (taken from the wine used for subsequent fermentation) and spray it evenly on the coarse herbal powder while spraying and stirring to allow the herbs to fully absorb the wine. Moisten for 30 minutes. Put the moistened herbs into a percolator, compact them, and add rice wine base until the herbs are submerged. Soak for 2 hours and then begin percolation. Control the percolation speed at 2ml / min and add rice wine base at a uniform rate for 24 hours. Collect about 300ml of percolate. Filter and sterilize using a 0.45μm microporous membrane to obtain a clear herbal extract.

[0061] (3) Saccharification and fermentation: Put the cooled glutinous rice from step (1) into a vat, add 15g of wheat koji (raw to cooked ratio 3:1, of which 11.25g of raw wheat koji and 3.75g of cooked wheat koji), 30g of yeast, 200g of Jianhu water, and all the herbal extracts obtained in step (2), and stir well. Saccharify and ferment at 30℃ for 72 hours to obtain fermented mash.

[0062] (4) Post-fermentation and pressing: The fermented mash is poured into a wine jar, sealed with lotus leaves and bamboo leaves, and placed in a wine cellar at 18℃ for post-fermentation for 45 days. The alcohol content is tested and found to rise to 12% vol, thus obtaining the mash. The mash is pressed with a gauze bag, and about 400 ml of the initial brewing liquid is taken.

[0063] (5) Refining and Aging: Add 7g of sucrose and 0.3g of citric acid to the initial brewing liquid for flavoring, and stir until completely dissolved. Place the flavored liquid in a 4℃ cold storage and let it stand for 72 hours to allow large molecules such as proteins and polysaccharides to precipitate. After removing it, carefully siphon off the supernatant and use... The wine is then filtered through a microporous membrane to obtain a clear liquid. The liquid is heated to 85°C and maintained for 15 minutes for sterilization. The sterilized liquid is then poured into earthenware jars that have been sprayed with 75% alcohol and sterilized. The jars are then sealed tightly with lotus leaves and bamboo leaves. The jars are placed in a constant-temperature cellar at 15°C for 60 days to age, yielding the finished medicinal rice wine.

[0064] Example 4

[0065] A type of Chinese herbal rice wine with stomach-nourishing and fluid-generating effects, the ingredients by weight are as follows: 150 parts glutinous rice, 200 parts Jianhu water, 15 parts wheat koji, 30 parts wine yeast, 20 parts Dendrobium officinale, 20 parts Ophiopogon japonicus, 15 parts North American ginseng, 15 parts Polygonatum odoratum, 5 parts rose, 15 parts lily, 15 parts wolfberry, and 5 parts osmanthus.

[0066] This invention relates to a traditional Chinese medicine rice wine based on the principles of traditional Chinese medicine's monarch-minister-assistant-guide formula. It selects eight medicinal herbs that are both food and medicine, scientifically proportioning them to synergistically exert their effects of nourishing the stomach, promoting the production of body fluids, nourishing yin, and moistening dryness, while also considering flavor and taste. The compatibility and mechanism of action of each herb are shown in Table 1 below:

[0067]

[0068] To elucidate the molecular mechanism of the herbal rice wine of this invention, this embodiment introduces network pharmacology and molecular docking technology for verification:

[0069] Constructing "drug component-target" networks through network pharmacology (e.g.) Figure 2 (As shown). The analysis results show that the active components (red nodes) of the core medicinal materials such as Dendrobium officinale, Ophiopogon japonicus, and Lycium barbarum in this invention have complex connections with multiple key protein targets in the human body (purple squares). Among them, targets such as PIK3CA, AKT1, and NFKB1 are located at the core of the network, proving that this formula has a biological basis for the synergistic effect of "multi-component and multi-target".

[0070] Example 5

[0071] To further verify the actual efficacy of the traditional Chinese medicine rice wine in this invention, this embodiment provides an animal pharmacodynamic experiment based on an SD rat model of gastric yin deficiency.

[0072] The reagents and instruments used in this embodiment were obtained from the following sources:

[0073] Yangweishu Granules: National Drug Approval Number Z34020289, Hefei Huaren Shenlu Pharmaceutical Co., Ltd.

[0074] TNF-α reagent kit: Nanjing Jiancheng Biotechnology;

[0075] AQP5 Protein Kit: Wuhan Boster Biological Products Co., Ltd.

[0076] Ordinary Shaoxing rice wine: Zhejiang Wangbaohe Shaoxing Wine Co., Ltd.;

[0077] Optical microscope: Olympus BX53;

[0078] Experimental groups: blank control group, model control group, ordinary rice wine group, low-dose test substance group, high-dose test substance group, and positive drug control group, with 12 animals in each group (6 males and 6 females).

[0079] 1. Experimental preparation and dosage conversion:

[0080] Referring to the body surface area conversion method in "Pharmacological Experimental Methodology", the conversion factor between the body surface area of ​​an adult (60kg) and an SPF-grade SD rat (200g) is 6.25. The test substance has an alcohol content of 12% vol, and the recommended daily dose for adults is 50mL. The positive control drug is Yangweishu granules, with a recommended daily dose of 10g for adults. Using the body surface area conversion formula: Rat equivalent dose (g / 100g) = Adult dose (g / 60kg) × 6.25 ÷ 10, the precise calculated rat equivalent dose is 0.104g / 100g; the gavage volume is ≤2mL / 100g.

[0081] 2. Modeling method:

[0082] Seventy-two SPF-grade SD rats, half male and half female, aged 8 weeks, with an initial weight of 200±20g, were selected. After 7 days of acclimatization, except for the blank control group, the other rats were subjected to the classic model of stomach yin deficiency syndrome by gavage: 2mL / 100g senna leaf decoction (concentration 0.2g / mL) was administered daily, along with a high-fat diet (45% fat content), a low humidity environment (45±5%), and restricted water intake (1mL / 100g daily) for 14 consecutive days. The blank control group was administered an equal volume of physiological saline by gavage during the same period, and was fed and allowed free access to food and water.

[0083] After modeling, the rats in the model control group exhibited typical symptoms of stomach yin deficiency, including rapid weight loss, increased water intake, decreased food intake, dry and hard feces, elevated anal temperature, dry mouth, irritability, and brittle and yellow fur. Furthermore, histopathological sections of the colon (HE section) showed no irreversible mucosal damage, indicating successful model establishment and comparable intergroups. All indicators showed highly significant differences compared to the blank control group (P<0.01), while other indicators showed no significant differences among the groups (P>0.05), demonstrating comparability between groups.

[0084] This was a completely randomized animal pharmacodynamics study. All experimental data were processed and analyzed using SPSS 26.0 statistical software. Normally distributed measurement data were described as mean ± standard deviation (x ± s). Six parallel groups were set up: a blank control group, a model control group, a regular rice wine group, a low-dose test substance group, a high-dose test substance group, and a positive drug control group. These were matched with a completely randomized multi-group control protocol; therefore, one-way ANOVA was used to compare the means of measurement data among the multiple groups.

[0085] This experiment uniformly sets the significance level α = 0.05, and the statistical significance labeling standards correspond one-to-one with the labeling in the experimental tables, as specified below:

[0086] *P<0.05: The difference was statistically significant compared with the model control group;

[0087] **P<0.01: The difference was statistically significant compared with the model control group;

[0088] △△P<0.01: The difference was statistically significant compared with the high-dose group of the test substance.

[0089] Table 2 below shows the baseline indicators of rats in each group after modeling (mixed sex, x±s, n=12):

[0090] Note: Compared with the blank control group, P<0.01; after successful modeling, there were no statistically significant differences in indicators among the groups, P>0.05, which met the requirements for group balance; 24h total fluid intake = free drinking water volume + gavage fluid volume; where n is the sample size.

[0091] To eliminate the confounding bias of gender factors on the experimental results, all test indicators in this experiment were simultaneously statistically analyzed for both mixed genders and stratified by sex. Statistical tests showed that gender factors had no significant impact on the results of all core test indicators in this experiment (P>0.05), and there was no significant gender interaction effect. Therefore, the final results of this experiment were presented and analyzed using mixed gender statistical data.

[0092] Table 3 below shows the stratified body weight data (x±s, n=6 / s) of rats in the blank control group after modeling (x±s, n=6 / sex):

[0093] 3. Experimental grouping and drug administration:

[0094] After successful modeling, 72 rats were randomly divided into 6 groups of 12 rats each (half male and half female) using a random number table method. The intervention period was 30 days.

[0095] Blank control group: No model was established, and normal saline was administered by gavage daily, 1 mL / 100 g.

[0096] Model control group: After successful modeling, normal saline was administered by gavage daily, 1 mL / 100 g.

[0097] Ordinary Shaoxing rice wine group: After successful modeling, commercially available ordinary Shaoxing rice wine (12% vol, without medicinal and edible ingredients) was administered by gavage daily, 1 mL / 100g.

[0098] Low-dose group of test substance: After successful modeling, the rice wine of Example 1 was administered by gavage daily at 0.5 mL / 100 g (0.5 times the clinical equivalent dose).

[0099] High-dose group of test substance: After successful modeling, the rice wine of Example 1 was administered by gavage daily at 1.5 mL / 100 g (1.5 times the clinical equivalent dose).

[0100] Positive control group: After successful modeling, the patient was given Yangweishu granules by gavage daily, 0.104g / 100g, which were dissolved in physiological saline to a concentration of 0.104g / mL before gavage.

[0101] I. General physical signs and basal metabolic rate

[0102] After 30 days of intervention, the general physical signs and basal metabolic indicators of rats in each group are shown in Table 4 below:

[0103]

[0104] Note: *P<0.05 vs model control group, **P<0.01 vs model control group, △△P<0.01 vs high-dose test substance group; the ordinary rice wine group was only slightly better than the model group in all indicators, with no statistically significant difference (P>0.05); there was no significant difference in total fluid intake in 24 hours among the groups (P>0.05).

[0105] Negative control verification: Compared with the model control group, there were no statistically significant differences in any indicators in the ordinary rice wine group (P>0.05), confirming that 12% vol ordinary rice wine itself has no effect on improving the symptoms of stomach yin deficiency.

[0106] Verification of the dose-response relationship of the test substance's efficacy: The low-dose group of the test substance showed only a slight improvement trend, with no statistical difference compared with the model group; compared with the model group, the high-dose group showed a highly significant increase in final body weight, food intake, and fecal water content, and a highly significant decrease in water intake, rectal temperature, and stomach yin deficiency syndrome score (P<0.01), confirming that the test substance has a clear dose-dependent effect on improving the overall symptoms of stomach yin deficiency, and that the high dose of the test substance has a significant overall conditioning effect.

[0107] Validation of the experimental system effectiveness: The improvement effect of all indicators in the positive drug control group was better than that in the high-dose test substance group (P<0.01), which confirms that the intervention and detection system of this experiment is stable and effective, and the efficacy of the positive drug meets the clinical expectations.

[0108] II. Indicators for Detecting Stomach-Benefiting Efficacy

[0109] Gastric mucosal damage index scoring criteria: Guth method is used for scoring. ① Normal gastric mucosa: 0 points; ② Punctate erosion: 1 point for each erosion; ③ Patchy erosion: 2 points for diameter <0.5cm, 3 points for 0.5-1.0cm, and 4 points for >1.0cm; ④ Ulcer formation: 5 points for diameter <0.5cm, 6 points for 0.5-1.0cm, and 7 points for >1.0cm; The total damage index is the sum of the total gastric erosion / ulcer scores.

[0110] Table 5. Core indicators of stomach-benefiting efficacy in rats of each group after 30 days of drug administration (x±s, n=12):

[0111] Note: *P<0.05 vs model control group, **P<0.01 vs model control group, △△P<0.01 vs high-dose test substance group; there were no significant differences in any indicators between the ordinary rice wine group and the model control group (P>0.05).

[0112] Verification of the model's pathological effectiveness: Compared with the blank control group, the model control group rats showed a highly significant increase in gastric mucosal injury index, gastric tissue inflammatory factor TNF-α, and gastric dysfunction index GAS / SS ratio, while a highly significant decrease in gastric juice secretion and pepsin activity (all P<0.01). This confirmed that the model rats exhibited clear pathological changes of gastric mucosal damage, decreased gastric secretion and digestive function, and aggravated gastric inflammation, which fully conformed to the gastric pathological characteristics of gastric yin deficiency syndrome, indicating that the model pathology was successfully constructed.

[0113] Secondary verification with negative control: There were no statistically significant differences in the five core indicators between the ordinary rice wine group and the model control group (P>0.05), which further confirmed that rice wine alone does not have the effect of protecting the gastric mucosa or improving gastric function. The stomach-benefiting effect of the test product comes entirely from the food-medicine homology added ingredients.

[0114] Statistical inference of the stomachic efficacy of the test substance:

[0115] Low-dose group: Compared with the model group, the gastric mucosal injury index, pepsin activity, and serum GAS / SS ratio were significantly improved (P<0.05), and the TNF-α level in gastric tissue was significantly reduced (P<0.01), confirming that the low-dose test substance has certain anti-inflammatory and gastric mucosal protective effects, but its effect on improving gastric juice secretion is limited and has no statistical significance.

[0116] High-dose group: Compared with the model group, all five core gastrointestinal indicators showed extremely significant improvement (P<0.01), and the improvement of all indicators was significantly better than that of the low-dose group, confirming that the gastrointestinal efficacy of the test substance has a clear dose-dependent effect. The high dose can comprehensively repair gastric mucosal damage, improve gastric secretion and digestive function, and reduce gastric inflammation.

[0117] Comparison of efficacy intensity: The positive drug Yangweishu granules showed significantly better improvement in all indicators than the high-dose group of the test substance (P<0.01), confirming that although the test substance has a clear stomach-benefiting effect, its efficacy intensity is lower than that of first-line clinical stomach-benefiting traditional Chinese medicine.

[0118] III. Indicators for Meal-Promoting Effect

[0119] Table 6. Core indicators of salivation-promoting efficacy in rats of each group after 30 days of drug administration (x±s, n=12):

[0120]

[0121] Note: *P<0.05 vs. model control group, **P<0.01 vs. model control group, △△P<0.01 vs. high-dose test substance group; there were no significant differences in any indicators between the ordinary rice wine group and the model control group (P>0.05). Submandibular gland pathological damage score: 0 points (normal) - 10 points (severe damage), based on acinar structure, cell degeneration, and degree of inflammatory infiltration.

[0122] Verification of the model's pathological effectiveness: Compared with the blank control group, the model control group rats showed a significant decrease in salivary secretion, a significant decrease in the expression of AQP5 protein (the core functional protein regulating salivary secretion) in the submandibular gland, and a significant increase in the submandibular gland pathological damage score (all P<0.01). This confirmed that the model rats exhibited clear salivary secretion function decline, abnormality in the core mechanism of salivary secretion, and pathological damage to the submandibular gland, which fully conforms to the core pathogenesis of "deficiency of body fluids". The model was successfully constructed.

[0123] Negative control verification: Compared with the model control group, there were no statistically significant differences in the three core indicators in the ordinary rice wine group (P>0.05). In fact, the amount of saliva secretion and the expression level of AQP5 protein were slightly lower in the ordinary rice wine group than in the model group, which confirmed that rice wine alone has no effect on promoting saliva production and has no effect on improving submandibular gland damage, thus excluding false positive interference from the wine matrix on the effect of promoting saliva production.

[0124] Statistical inference of the salivation-promoting effect of the test substance:

[0125] Low-dose group: Compared with the model group, there were no statistically significant differences in the three indicators of saliva production (P>0.05), with only a slight improvement trend.

[0126] High-dose group: Compared with the model group, the amount of saliva secretion and the expression level of AQP5 protein were significantly increased, and the pathological damage score of the submandibular gland was significantly reduced (all P<0.05), which confirms that the high-dose test substance has a mild saliva-generating effect, can improve the saliva secretion function of rats with stomach yin deficiency, and reduce the pathological damage of the submandibular gland.

[0127] Experimental conclusions

[0128] 1. This animal experiment shows that the traditional Chinese medicine rice wine of this invention, which has the effect of nourishing the stomach and promoting the production of body fluids, exhibits a clear dose-dependent effect of nourishing the stomach and promoting the production of body fluids in rats with a stomach yin deficiency model. High doses of the test substance can significantly repair gastric mucosal damage, regulate the serum GAS / SS ratio, reduce the TNF-α level in gastric tissue, and increase pepsin activity, and the effect is significantly better than that of ordinary rice wine group;

[0129] 2. The low- and high-dose groups of the stomach-nourishing and fluid-generating rice wine showed relatively good improvement in fluid production. The saliva secretion, AQP5 protein expression level in the submandibular gland, and the pathological damage score of the submandibular gland were statistically different from those in the model control group. The ordinary rice wine group had no fluid-generating effect, while the positive control drug, Yangweishu granules, significantly improved the fluid production-related indicators in rats, verifying the effectiveness of the detection system. During the experiment, no animals died or showed significant stress responses, indicating that the product of this invention has good safety.

[0130] In summary, the present invention provides a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects, and its preparation method, which has the following beneficial effects:

[0131] (1) By adding herbal extracts during the saccharification and fermentation stage, the effective components of the medicinal materials are fully integrated with the wine under the action of microorganisms, overcoming the shortcomings of the traditional soaking method, such as abrupt medicinal taste and astringent taste, and significantly improving the harmony of the wine.

[0132] (2) Dendrobium officinale and Ophiopogon japonicus are used as the chief herbs to benefit the stomach and promote the production of body fluids. Glehnia littoralis and Polygonatum odoratum are used as the assistant herbs to strengthen the moisturizing effect. Rose, lily and wolfberry are used as adjuvant herbs to harmonize the medicinal properties. Osmanthus is used as the guide to enhance the fragrance. All the herbs work together to exert anti-inflammatory, antioxidant and mucosal protective effects.

[0133] (3) The innovative use of a precise 3:1 ratio of raw and cooked wheat koji, combined with traditional brewing and modern microbial technology, significantly reduces the content of higher alcohols while preserving the mellow flavor, thus alleviating the metabolic burden and weakening liver toxicity.

[0134] (4) The product has a clear amber color and a mellow and smooth taste. It has good stability and meets the national standards for rice wine after being processed by refrigeration, microfiltration, decoction, and aging in earthenware jars.

[0135] In the description of this specification, 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 indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0136] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this application. 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] Although embodiments of this application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting this application. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of this application.

Claims

1. A method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects, characterized in that, Includes the following steps: Base material pretreatment: Soak glutinous rice, steam it, and then air-cool it to 30°C to obtain cooled glutinous rice; Preparation of medicinal solution: Take 15-25 parts of Dendrobium officinale, 15-25 parts of Ophiopogon japonicus, 10-20 parts of Glehnia littoralis, and 10-15 parts of Polygonatum odoratum, crush them into coarse powder, use rice wine as the extraction solvent, and obtain the herbal extract by percolation. Then, sterilize and filter the herbal extract. Saccharification and fermentation: Cooled glutinous rice is put into a vat, and wheat koji, Jianhu water, wine yeast and the prepared herbal extract are added. Saccharification and fermentation are carried out at 28-32℃ for 72 hours to obtain fermented mash. Post-fermentation and pressing: The fermented mash is placed in jars and fermented at 15-20℃ for 45 days until the alcohol content rises to 12% vol, to obtain the mash; the mash is pressed to obtain the initial brewing liquid; Refining and aging: Add sucrose and citric acid to the initial brewing liquid, stir well, refrigerate at 4℃ for 72 hours, filter through a 0.45μm microfiltration membrane; then heat the wine at 85-90℃ for 15 minutes, pour it into sterilized earthenware jars, seal them, and age at 10-18℃ for 60-90 days to obtain aged rice wine.

2. The method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects according to claim 1, characterized in that, The steps for preparing the medicinal liquid also include flavoring ingredients: 3-8 parts rose, 10-20 parts lily, 10-20 parts goji berries, and 3-8 parts osmanthus.

3. The method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects according to claim 1, characterized in that, The percolation method includes: wetting the coarse powder with rice wine base liquor for 30 minutes, loading it into a percolation cylinder, adding rice wine base liquor at a uniform rate for percolation for 24 hours, and collecting the percolate.

4. The method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects according to claim 1, characterized in that, The amount of wheat koji added is 8-10% of the weight of glutinous rice, and the wheat koji is made by mixing raw wheat koji and cooked wheat koji in a ratio of 3:

1.

5. The method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects according to claim 1, characterized in that, In the saccharification and fermentation step, the amount of Jianhu water used is 200 parts, and the amount of wine yeast used is 30 parts.

6. The method for preparing a traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects according to claim 1, characterized in that, The pottery jars are disinfected by spraying with 75% alcohol during the refining and aging process; the jars are sealed with lotus leaves or bamboo leaves.

7. A type of traditional Chinese medicine rice wine with stomach-benefiting and fluid-generating effects, characterized in that, It is prepared by the preparation method described in any one of claims 1 to 6.

8. A traditional Chinese medicine rice wine with stomach-nourishing and fluid-generating effects according to claim 7, characterized in that, The ingredients, by weight, include 150 parts glutinous rice, 200 parts Jianhu water, 15 parts wheat koji, 30 parts wine yeast, 20 parts Dendrobium officinale, 20 parts Ophiopogon japonicus, 15 parts North American ginseng, 15 parts Polygonatum odoratum, 5 parts rose, 15 parts lily, 15 parts wolfberry, and 5 parts osmanthus.

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