Ant health-care wine and its preparation method

Abstract

This invention discloses an ant-based health tonic and its preparation method, belonging to the food and health care field. Its composition includes 500 parts base liquor, 40 parts *Polyrhachis niger*, 15 parts wolfberry, 10 parts ginseng, 10 parts longan pulp, 5 parts *Scorpion*, 10 parts *Ganoderma lucidum*, and 10-20 parts seasonings. Through a scientific formula combination, the *Polyrhachis niger* and various traditional Chinese medicinal herbs work synergistically to give this ant tonic multiple health benefits, such as regulating immunity, replenishing qi and blood, tonifying the kidneys and replenishing essence, clearing the meridians and relieving pain, moistening the lungs and intestines, and strengthening the body's resistance. It is suitable for middle-aged and elderly people, those with low immunity, and those with weak constitutions.

Description

Technical Field

[0001] This invention relates to the fields of food and health care, and more specifically to an ant-based health wine and its preparation method. Background Technology

[0002] Currently, various health tonics exist on the market, but most products fall short in terms of raw material selection, scientific formulation, and the targeted and comprehensive nature of their health benefits. With increasing health awareness, the demand for health tonics with unique health functions, natural ingredients, and good taste is growing. Ants are considered a nourishing food in traditional medicine; however, existing ant tonics fail to fully utilize the nutritional value and medicinal effects of ants in their formulations and brewing processes. Furthermore, some products suffer from poor taste, limited efficacy, and the addition of artificial ingredients, failing to meet consumers' demand for natural and highly effective health drinks. At the same time, existing ant tonic preparation processes lack standardized procedures, leading to unstable quality, loss of effective components, and spoilage, making standardized production difficult.

[0003] Therefore, providing an ant health wine that can solve the problems of unreasonable formula, non-standard process, and unstable quality of existing ant wines, as well as its preparation method, is a problem that urgently needs to be solved by those skilled in the art. Summary of the Invention

[0004] In view of this, the present invention provides an ant health wine that can fully integrate the advantages of ants and a variety of natural raw materials. Through scientific formulation and standardized processes, it brews an ant wine with a mellow taste, significant health benefits, and natural safety, solving the shortcomings of existing ant wines such as unreasonable formulas, non-standard processes, and unstable quality, and meeting consumers' demand for healthy beverages.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] An ant-based health tonic, characterized in that it comprises the following parts by weight: 500 parts raw material base, 40 parts black spiny ants, 15 parts wolfberry, 10 parts ginseng, 10 parts longan pulp, 5 parts whole scorpion from Mengshan, 10 parts Ganoderma lucidum, and 10 parts seasoning.

[0007] This invention uses carefully selected black ant (preferably from Guangxi) which is rich in over 70 nutrients and over 30 medicinal components, making it the core ingredient of this ant wine. The ants must be free of impurities, mold, and off-odors, with intact bodies and a naturally glossy black color. Fresh or low-temperature dried ants are preferred. If dried black ant is used, it must be ensured to be dry and free of insect damage, and stored for no more than one year to prevent loss of active ingredients. Wild black ant must undergo low-temperature or high-temperature pretreatment to sterilize and remove parasites and harmful microorganisms, avoiding any impact on the safety of the wine.

[0008] The black spiny ant is rich in protein and amino acids, containing over 70 nutrients essential for the human body, with a protein content as high as 42-67%, 19 enzymes and coenzymes, 28 free amino acids, growth hormones, and interferon. It contains all eight essential amino acids. Ants also contain high-energy phosphorus compounds such as adenosine triphosphate (ATP), formic acid, and other minerals, as well as essential trace elements like selenium, manganese, zinc, phosphorus, and calcium, and various vitamins (B1, B2, B12, A, C, D, E) and alkaloids. Zinc is the most abundant element in ants, with 230-280 mg per kilogram. These components are essential for anti-rheumatism, anti-inflammation, liver protection, analgesia, and tumor inhibition. The high zinc content of ants is a valuable ingredient for treating severe zinc deficiency and rheumatoid arthritis. Formic acid in ants is a high-energy compound that can activate proteins. Long-term consumption can activate liver stem cells in some liver patients, progressing from undifferentiated to poorly differentiated, and from poorly differentiated to highly differentiated, fundamentally addressing various malignant diseases. The bioenzymes in ant powder can fundamentally address insulin abnormalities through multiple pathways and levels. Using ants to regulate diabetes represents a liberation from the lifelong medication regimen of traditional ant-based therapies, as ants are considered a tonic for replenishing essence and marrow. Traditional kidney-tonifying and strengthening medicines nourish the liver and kidneys, replenish qi and blood, and promote blood circulation. Ant powder, rich in amino acids, plant polysaccharides, unsaturated fatty acids, and essential trace elements such as zinc, magnesium, and chromium necessary for repairing pancreatic islet cells, fundamentally restores pancreatic islet cell function. Ant powder contains a large amount of peptidase, which can activate the thymus gland, which may atrophy at any age. Furthermore, ants are a typical tonic for replenishing essence and marrow, thus more effectively enhancing central immune regulation. The abundant protein in ants includes many immune proteins and collagen, which can enhance the function of human skin and mucous membranes and the blood-brain barrier, nourish cells, promote the clearance of pathogens and foreign substances, effectively inhibit viral gene expression, and fundamentally restore the body's immune surveillance function. The abundant tryptophan and vitamins in black ants can fully nourish the macula of the optic nerve, fundamentally restoring the eye's imaging and ciliary muscle focusing functions. Especially beneficial for adolescents with amblyopia, myopia, and hyperopia, as well as for middle-aged and elderly people with vision loss due to nutritional deficiencies. It also has a significant regulatory effect on presbyopia, astigmatism, glaucoma, and cataracts. Black ants can supplement the nutritional components of teenagers and students, improve intelligence and memory, promote physical development, and increase height. For women, it can protect the skin, whiten, beautify, nourish the complexion, remove blemishes, and regulate gynecological diseases. For men, it can strengthen virility and kidneys, improve sexual function. For the elderly, it can prolong life, improve immunity, enhance physical fitness, reduce susceptibility to colds, increase energy, improve limb movement, increase appetite, and promote restful sleep. The *Polyrhachis nigra* processed in this invention can promote the proliferation and development of organs such as the thymus and spleen, increase the number of white blood cells in the blood, and increase the number of cells producing antibodies and serum antibody levels after antigen stimulation. It can also increase the absolute value of lymphocytes (Ea, Et rosette formation) and the number of ANAE-positive cells.It can also increase the weight of the testes and ovaries, increase the DNA and RNA content in the interstitial cells of the seminiferous tubules and spermatocytes, promote cell division, and improve sexual function. It can also cause the thymus to proliferate in aged mice, thicken the cerebral cortex, increase the number of peripheral lymphocytes, increase the content of DNA and RNA in cells, enhance the phagocytic capacity of macrophages, and increase the number of immune-active cells.

[0009] This invention combines precious Chinese medicinal herbs such as honey, ginseng, whole scorpion from Mengshan, wolfberry, longan, and Ganoderma lucidum. The synergistic effects of each ingredient, combined with Polyrhachis niger (black ant), enhance the health benefits of the wine. Specific effects include: honey moistens the lungs and relieves coughs, lubricates the intestines and promotes bowel movements; ginseng replenishes qi and blood; whole scorpion clears the meridians, relieves pain, and dissipates toxins; wolfberry tonifies the kidneys and replenishes essence, nourishes the liver and improves eyesight; longan tonifies the heart and spleen, nourishes blood and calms the mind; and Ganoderma lucidum strengthens the body and enhances immunity. All ingredients must be high-quality dried goods free from mold and insects to ensure safe and synergistic medicinal effects.

[0010] Furthermore, the base liquor is red sorghum liquor; the alcohol content of the red sorghum liquor is 50-65 degrees.

[0011] This invention uses high-quality red sorghum liquor as its base, which is made from plump sorghum grains with suitable starch content through traditional steaming and fermentation processes. The alcohol content is controlled between 50-65 degrees, preferably 60 degrees (for stronger sterilization and more complete dissolution of fat-soluble active ingredients). For a milder taste, 52-55 degrees can be used. This base liquor has a pure, mellow, and smooth aroma, does not mask the natural flavors of ants and Chinese medicinal herbs, and better integrates the effective components of each ingredient, laying a good foundation for ant liquor. The method of this invention strictly prohibits the use of blended liquor, industrial alcohol, or liquor with added preservatives. Such liquors not only make it difficult to extract the effective components of ants but also produce harmful substances that endanger health.

[0012] Furthermore, the seasoning is rock sugar or honey.

[0013] This invention also provides a method for preparing the above-mentioned ant health wine, comprising the following steps: (1) Clean the black ant and the whole scorpion of Mengshan to remove impurities, and then air dry them; slice the ginseng, wash the wolfberry, remove the shell and pit of the longan, and then clean the ginseng, Ganoderma lucidum, wolfberry and longan separately and air dry them for later use; (2) Pour the base wine into a container and let it stand to settle. Then filter it with double-layer gauze to remove impurities, ensuring the purity of the base wine and avoiding impurities from affecting the clarity and taste of the wine. Set aside for later use. (3) Pour the processed black ant, Mengshan scorpion and other raw materials into a sterilized and dried soaking container in proportion, spread them evenly to avoid clumping, and then pour the base liquor along the inner wall of the container using a funnel to avoid stirring up the ants and herbs and making sure that the base liquor completely submerges the ants and herbs, with the liquid level 2-3 cm above the surface of the raw materials to prevent the raw materials from being exposed to air and oxidizing and deteriorating; after pouring in the base liquor, stir or shake the container for 30 seconds to allow the ants and auxiliary herbs to fully contact the base liquor and ensure that they are completely soaked in the liquor, laying the foundation for the subsequent extraction of effective components. (4) Seal the soaking container and store it at 15-25℃ for 30-90 days, shaking the container every 7 days during the storage period; (5) After soaking, filter the wine and raw material residue with double gauze to obtain the initial ant wine. When filtering, you can gently squeeze the residue to squeeze out the remaining wine to avoid waste. If the wine is still slightly turbid, you can filter it again to ensure that the wine is clear. Transfer the initial ant wine to a ceramic jar or oak barrel for aging to obtain ant health wine.

[0014] This invention requires that the base liquor be pure grain red sorghum liquor with an alcohol content of 50% or higher. Liquor with a lower alcohol content will be difficult to dissolve the effective components such as ant chitin and formic acid, while liquor with a higher alcohol content will damage the protein structure and affect the tonic effect. A base liquor with an alcohol content of around 60% is preferred for more thorough sterilization. The formula and proportions of this invention must be strictly followed to avoid imbalances that could lead to spoilage, insufficient medicinal efficacy, or an unpleasant taste. The amount of auxiliary medicinal materials should not be excessive to avoid masking the effective components of the ants. All raw materials and utensils must be thoroughly dry, with no moisture residue, otherwise the liquor will mold and spoil. The entire soaking and aging process must be kept sealed to prevent air from entering, while the storage temperature and environment must be controlled to prevent oxidation and evaporation of the liquor, which would affect its quality.

[0015] Furthermore, in step (1) of this invention, the black ant needs to be poured into clean water, stirred for 30 seconds and left to stand for 1 minute. The floating empty shells, soil and other impurities are skimmed off, and the washing is repeated 2-3 times to ensure that the impurities are completely removed. After washing, the ants are taken out, laid flat on a bamboo tray, and placed in a ventilated and shady place to air dry for 12 hours. During this period, they are turned over once to avoid clumping. They are air-dried until there are no obvious water droplets on their bodies and they feel dry to the touch. It is strictly forbidden to expose them to the sun or dry them at high temperatures, otherwise the secretions of the ant glands will become ineffective and the effective ingredients will be destroyed. If live black ants are used, they need to be starved for 24 hours to allow them to expel impurities from their bodies before washing and air-drying.

[0016] Furthermore, the ginseng, wolfberry and longan mentioned in step (1) are soaked in 40-degree pure grain liquor for 48 hours after being dried.

[0017] Furthermore, before using the soaking container described in step (3), boil it in boiling water for 10-15 minutes to sterilize it, then take it out and drain it. Then rinse the inner wall of the container with the wine base treated in step (2) 1-2 times, and then dry it thoroughly to obtain a sterilized and dried soaking container.

[0018] This invention requires the use of containers with good sealing properties, no odor, and stable chemical properties, preferably earthenware jars or brown glass bottles (which offer a good balance between breathability and sealing, allowing for better "cultivation" of the wine's flavor and preventing reaction with formic acid); plastic containers (alcohol will dissolve harmful substances in plastic) and metal containers (formic acid will corrode metal and produce toxic compounds); the container capacity must be greater than the total amount to be prepared, with 10% space reserved to prevent fermentation and gas expansion.

[0019] Furthermore, in step (4), sealing involves wrapping the jar opening with a food-grade sealing film 2-3 times to ensure a tight seal; if using a ceramic jar, a layer of gauze can be placed between the lid and the jar opening to further block impurities, and then the sealing film can be wrapped around and sealed.

[0020] Furthermore, during the soaking period in step (4), the container is gently shaken once every 7-30 days for 30 seconds each time.

[0021] Furthermore, after soaking for more than 30 days in step (4), the black ants are filtered out, and then 20% of the black ants from step (3) are added as new black ants.

[0022] Furthermore, the aging process described in step (5) involves aging for 6-60 months in a cool, ventilated environment at a temperature of 15-25°C.

[0023] Furthermore, the preparation method of the present invention also includes step (6): adjusting the alcohol content of the aged wine to 50-60 degrees according to the taste and quality requirements of the product.

[0024] The beneficial effects of this invention are as follows: Through a scientific formula combination, the ant wine, made from Polyrhachis nigra and various traditional Chinese medicinal herbs, possesses multiple health benefits, including regulating immunity, replenishing qi and blood, tonifying the kidneys and replenishing essence, clearing the meridians and relieving pain, moistening the lungs and intestines, and strengthening the body's resistance. It is suitable for the elderly, those with low immunity, and those with weak constitutions. While retaining the effective components of the ants and traditional Chinese medicinal herbs, this invention balances the slightly astringent taste of formic acid with the aroma of the herbs and the aroma of the base liquor through a reasonable formula ratio and standardized brewing process. This results in a mellow taste, rich aroma, and a combination of alcoholic and medicinal fragrances, without any off-flavors or pungent odors, making it easily acceptable to consumers. This invention uses natural Polyrhachis nigra and traditional Chinese medicinal herbs as raw materials, without adding any artificial preservatives, pigments, or flavorings. The raw materials undergo strict screening and pretreatment, and the base liquor is made from pure grains, ensuring safety and health, and meeting modern consumers' pursuit of natural and green foods. The preparation process of this invention is clear and standardized, taking into account both home-made and small-batch production needs. It facilitates the control of product quality, ensuring that the taste and efficacy of each batch of ant wine are consistent, and solving the quality problems caused by non-standard preparation processes in existing systems. Detailed Implementation

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. 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.

[0026] Example 1: An Ant Health Tonic (1) Pour the black spiny ants into clean water, stir for 30 seconds and let stand for 1 minute. Skim off the floating empty shells, soil and other impurities, and wash them 3 times to ensure that the impurities are completely removed. After washing, take out the ants, lay them flat on a bamboo tray, and place them in a ventilated and shady place to air dry for 12 hours. Turn them over once during this period to prevent clumping. Air dry until there are no obvious water droplets on the surface and they feel dry to the touch. Slice the ginseng, wash the wolfberries, remove the shells and pits from the longan, then wash the ginseng, wolfberries and longan separately and air dry them. Then soak the ginseng, wolfberries and longan separately in 40-degree pure grain liquor for 48 hours for later use. (2) Pour the red sorghum liquor into a container and let it stand to settle. Then filter it with double-layer gauze to remove impurities, ensuring the purity of the red sorghum liquor and avoiding impurities from affecting the clarity and taste of the liquor. Set aside for later use. (3) Sterilize the soaking container by boiling it in boiling water for 10 minutes, then remove and drain it. Rinse the inner wall of the container twice with the liquor base treated in step (2), and then dry it thoroughly to obtain a sterilized and dried soaking container. Pour 500 kg of 60-degree red sorghum liquor, 40 kg of black ants, 15 kg of wolfberry, 10 kg of ginseng, 10 kg of longan pulp, 10 kg of Ganoderma lucidum, 5 kg of Mengshan scorpion, and 10 kg of honey into the sterilized and dried soaking container, spread them evenly to avoid clumping, and then pour the red sorghum liquor along the inner wall of the container with a funnel to avoid stirring up the ants and herbs and making sure that the red sorghum liquor completely submerges the ants and herbs, with the liquid level 2.5 cm above the surface of the raw materials to prevent the raw materials from being exposed to the air and oxidizing and deteriorating. After pouring in the red sorghum liquor, stir or shake the container for 30 seconds to allow the ants and auxiliary herbs to come into full contact with the red sorghum liquor and ensure that they are completely soaked in the liquor, laying the foundation for the subsequent extraction of effective components. (4) Seal the soaking container and store it at 20°C for 90 days. Shake the container once every 30 days for 30 seconds each time. After soaking for more than 30 days, filter out the black ants and then add 8 kg of new black ants. (5) After soaking, the wine and raw material residue are filtered and separated by double gauze to obtain preliminary ant wine; the preliminary ant wine is transferred to oak barrels for aging to obtain ant health wine.

[0027] The results of testing the health tonic prepared in Example 1 are as follows: Appearance: The wine is clear and transparent, amber in color, without turbidity, sediment, or impurities, and there is no obvious residue at the bottom of the bottle.

[0028] Odor: It has the natural fishy smell unique to Polyrhachis nigra, mixed with a faint aroma of red sorghum liquor and the fragrance of Chinese medicinal herbs, with no off-odor, no musty smell, and no irritating smell.

[0029] Taste: It is mellow on the palate with a slight astringency of formic acid, without any pungent or spicy taste. The aftertaste is long and has both wine and medicinal aromas, resulting in a harmonious flavor profile.

[0030] Safety: No pesticide residues, no heavy metal pollution, no excessive bacteria, meets drinking safety standards, and contains no harmful substances; contains no artificial preservatives, pigments, or fragrances.

[0031] Example 2: An Ant Health Tonic (1) Pour the black spiny ants into clean water, stir for 30 seconds and let stand for 1 minute. Skim off the floating empty shells, soil and other impurities, and wash them 3 times to ensure that the impurities are completely removed. After washing, take out the ants, lay them flat on a bamboo tray, and place them in a ventilated and shady place to air dry for 12 hours. Turn them over once during this period to prevent clumping. Air dry until there are no obvious water droplets on the surface and they feel dry to the touch. Slice the ginseng, wash the wolfberries, remove the shells and pits from the longan, then wash the ginseng, wolfberries and longan separately and air dry them. Then soak the ginseng, wolfberries and longan separately in 40-degree pure grain liquor for 48 hours for later use. (2) Pour the red sorghum liquor into a container and let it stand to settle. Then filter it with double-layer gauze to remove impurities, ensuring the purity of the red sorghum liquor and avoiding impurities from affecting the clarity and taste of the liquor. Set aside for later use. (3) Sterilize the soaking container by boiling water for 15 minutes, then remove and drain it. Rinse the inner wall of the container twice with the liquor base treated in step (2), and then dry it thoroughly to obtain a sterilized and dried soaking container. Pour 500 kg of 60-degree red sorghum liquor, 40 kg of black ants, 15 kg of wolfberry, 10 kg of ginseng, 10 kg of longan pulp, 10 kg of Ganoderma lucidum, 5 kg of Mengshan scorpion, and 10 kg of honey into the sterilized and dried soaking container, spread them evenly to avoid clumping, and then pour the red sorghum liquor along the inner wall of the container with a funnel to avoid stirring up the ants and herbs and making sure that the red sorghum liquor completely submerges the ants and herbs, with the liquid level 2.5 cm above the surface of the raw materials to prevent the raw materials from being exposed to the air and oxidizing and deteriorating. After pouring in the red sorghum liquor, stir or shake the container for 30 seconds to allow the ants and auxiliary herbs to fully contact the red sorghum liquor and ensure that they are completely soaked in the liquor, laying the foundation for the subsequent extraction of effective components. (4) Seal the soaking container and store it at 15°C for 60 days. Shake the container once every 15 days for 30 seconds each time. After soaking for more than 30 days, filter out the black ants and then add 8 kg of new black ants. (5) After soaking, the wine and raw material residue are filtered and separated by double gauze to obtain preliminary ant wine; the preliminary ant wine is transferred to oak barrels for aging to obtain ant health wine.

[0032] The results of testing the health tonic prepared in Example 2 are as follows: Appearance: The wine is clear and transparent, amber in color, without turbidity, sediment, or impurities, and there is no obvious residue at the bottom of the bottle.

[0033] Odor: It has the natural fishy smell unique to Polyrhachis nigra, mixed with a faint aroma of red sorghum liquor and the fragrance of Chinese medicinal herbs, with no off-odor, no musty smell, and no irritating smell.

[0034] Taste: It is mellow on the palate with a slight astringency of formic acid, without any pungent or spicy taste. The aftertaste is long and has both wine and medicinal aromas, resulting in a harmonious flavor profile.

[0035] Safety: No pesticide residues, no heavy metal pollution, no excessive bacteria, meets drinking safety standards, and contains no harmful substances; contains no artificial preservatives, pigments, or fragrances.

[0036] Example 3: An Ant Health Tonic (1) Pour the black spiny ants into clean water, stir for 30 seconds and let stand for 1 minute. Skim off the floating empty shells, soil and other impurities, and wash them 3 times to ensure that the impurities are completely removed. After washing, take out the ants, lay them flat on a bamboo tray, and place them in a ventilated and shady place to air dry for 12 hours. Turn them over once during this period to prevent clumping. Air dry until there are no obvious water droplets on the surface and they feel dry to the touch. Slice the ginseng, wash the wolfberries, remove the shells and pits from the longan, then wash the ginseng, wolfberries and longan separately and air dry them. Then soak the ginseng, wolfberries and longan separately in 40-degree pure grain liquor for 48 hours for later use. (2) Pour the red sorghum liquor into a container and let it stand to settle. Then filter it with double-layer gauze to remove impurities, ensuring the purity of the red sorghum liquor and avoiding impurities from affecting the clarity and taste of the liquor. Set aside for later use. (3) Sterilize the soaking container by boiling it in boiling water for 12 minutes, then remove and drain it. Rinse the inner wall of the container twice with the liquor base treated in step (2), and then dry it thoroughly to obtain a sterilized and dried soaking container. Pour 500 kg of 60-degree red sorghum liquor, 40 kg of black ants, 15 kg of wolfberry, 10 kg of ginseng, 10 kg of longan pulp, 10 kg of Ganoderma lucidum, 5 kg of Mengshan scorpion, and 10 kg of honey into the sterilized and dried soaking container, spread them evenly to avoid clumping, and then pour the red sorghum liquor along the inner wall of the container with a funnel to avoid stirring up the ants and herbs and making sure that the red sorghum liquor completely submerges the ants and herbs, with the liquid level 2.5 cm above the surface of the raw materials to prevent the raw materials from being exposed to the air and oxidizing and deteriorating. After pouring in the red sorghum liquor, stir or shake the container for 30 seconds to allow the ants and auxiliary herbs to come into full contact with the red sorghum liquor and ensure that they are completely soaked in the liquor, laying the foundation for the subsequent extraction of effective components. (4) Seal the soaking container and store it at 25°C for 30 days. Shake the container once every 7 days for 30 seconds each time. After soaking for more than 30 days, filter out the black ants and then add 8 kg of new black ants. (5) After soaking, the wine and raw material residue are filtered and separated by double gauze to obtain preliminary ant wine; the preliminary ant wine is transferred to oak barrels for aging to obtain ant health wine.

[0037] The results of testing the health tonic prepared in Example 3 are as follows: Appearance: The wine is clear and transparent, amber in color, without turbidity, sediment, or impurities, and there is no obvious residue at the bottom of the bottle.

[0038] Odor: It has the natural fishy smell unique to Polyrhachis nigra, mixed with a faint aroma of red sorghum liquor and the fragrance of Chinese medicinal herbs, with no off-odor, no musty smell, and no irritating smell.

[0039] Taste: It is mellow on the palate with a slight astringency of formic acid, without any pungent or spicy taste. The aftertaste is long and has both wine and medicinal aromas, resulting in a harmonious flavor profile.

[0040] Safety: No pesticide residues, no heavy metal pollution, no excessive bacteria, meets drinking safety standards, and contains no harmful substances; contains no artificial preservatives, pigments, or fragrances.

[0041] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. An ant-based health tonic, characterized in that, The ingredients include the following ingredients by weight: 500 parts base liquor, 40 parts black ant, 15 parts wolfberry, 10 parts ginseng, 10 parts longan pulp, 5 parts whole scorpion, 10 parts Ganoderma lucidum, and 10-20 parts seasoning.

2. The ant health tonic wine according to claim 1, characterized in that, The base liquor is red sorghum liquor; the alcohol content of the red sorghum liquor is 60 degrees.

3. The ant health tonic wine according to claim 1, characterized in that, The seasoning is rock sugar or honey.

4. A method for preparing the ant health tonic according to any one of claims 1-3, characterized in that, Includes the following steps: (1) Clean the black ant and the whole scorpion of Mengshan to remove impurities, and then air dry them; slice the ginseng, wash the wolfberry, remove the shell and pit of the longan, and then clean the ginseng, Ganoderma lucidum, wolfberry and longan separately and air dry them for later use; (2) Pour the base wine into a container and let it stand to settle. Then filter to remove impurities and set aside. (3) Pour the processed black ant, Mengshan scorpion and other raw materials into a sterilized and dried soaking container in proportion, spread them evenly, and then pour the base wine along the inner wall of the container with a funnel. Stir or shake the container to mix the raw materials evenly. (4) Seal the soaking container and store it at 15-25℃ for 30-90 days, shaking the container every 7 days during the storage period; (5) After soaking, filter and separate the wine from the raw material residue to obtain the preliminary ant wine; transfer the preliminary ant wine to a ceramic jar or oak barrel for aging to obtain ant health wine.

5. The method for preparing an ant health tonic according to claim 4, characterized in that, In step (1), the ginseng, wolfberry and longan were soaked in 40-degree pure grain liquor for 48 hours after being dried.

6. The method for preparing an ant health tonic according to claim 4, characterized in that, Before using the soaking container described in step (3), boil it in boiling water for 10-15 minutes to sterilize it, then take it out and drain it. Then rinse the inner wall of the container with the wine base treated in step (2) 1-2 times, and then dry it thoroughly to obtain a sterilized and dried soaking container.

7. The method for preparing an ant health tonic according to claim 4, characterized in that, In step (4), gently shake the container once every 7-30 days for 30 seconds during the soaking period.

8. The method for preparing an ant health tonic according to claim 4 or 7, characterized in that, After soaking for more than 30 days in step (4), filter out the black ants and then add 20% of the black ants from step (3) as new black ants.

9. The method for preparing an ant health tonic according to claim 4, characterized in that, The aging process described in step (5) involves aging for 6-60 months in a cool, ventilated environment at a temperature of 15-25°C.

10. The method for preparing an ant health tonic according to claim 4, characterized in that, It also includes step (6): adjusting the alcohol content of the aged wine to 50-60 degrees according to the taste and quality requirements of the product.