Production process of a medicinal and edible liqueur for conditioning nine body constitutions

Abstract

The present invention relates to a production process of a medicinal and edible liqueur for conditioning nine types of constitutions, belonging to the technical field of liqueur processing. Based on the theory of nine types of constitutions in traditional Chinese medicine, nine medicinal and edible homologous formulas for the peaceful constitution, qi deficiency constitution, yang deficiency constitution, yin deficiency constitution, phlegm-dampness constitution, damp-heat constitution, blood stasis constitution, qi stagnation constitution, and special endowment constitution are constructed respectively according to the complete compatibility principle of monarch, minister, assistant, and guide. The production process includes: soaking the raw materials with white liquor and then performing secondary ultrasonic-assisted extraction, adding yellow rice wine for blending after filtration, and then successively undergoing two-stage ultrafiltration, ultrasonic aging, and static aging, and finally aseptic filling to obtain the finished product. The present invention combines white liquor extraction with yellow rice wine blending, achieves room-temperature sterilization and clarification through two-stage ultrafiltration, and promotes the balance of the wine body flavor by combining ultrasonic and static aging, without high-temperature sterilization and adding stabilizers. The obtained liqueur has a clear and stable wine body, a soft and harmonious taste, and a clear conditioning direction, and is suitable for long-term daily drinking by people with different constitutions.

Description

Technical Field

[0001] This invention relates to the field of liqueur processing technology, specifically to a production process for nine types of liqueurs that are both food and medicine for conditioning different body constitutions. Background Technology

[0002] Existing conditioning liqueurs generally lack systematic guidance from traditional Chinese medicine theory in their formulation design. Ingredient combinations are often arbitrary or simply piled up, resulting in incomplete principal, assistant, and adjuvant structures, leading to vague conditioning directions and insufficient targeted efficacy. Furthermore, traditional extraction processes often employ prolonged soaking at room temperature or high-temperature decoction. The former has low extraction efficiency and an excessively long production cycle, while the latter easily causes the loss of heat-sensitive flavor components and active substances in medicinal and edible ingredients, resulting in finished liqueurs often having a bitter taste, an overly strong medicinal flavor, or an off-flavor from cooking. In addition, to ensure clarity and microbial safety, current processes often rely on high-temperature sterilization or the addition of clarifying agents and stabilizers. However, high-temperature treatment further damages the natural flavor and active ingredients of the liqueur, while chemical additives contradict the natural properties of medicinal and edible products. More importantly, the market currently lacks conditioning liqueurs designed systematically and systematically based on the nine constitution theories of traditional Chinese medicine, failing to meet the precise daily conditioning needs of people with different constitutions.

[0003] To address the aforementioned technical problems, this invention uses medicinal and edible ingredients as a foundation, strictly adhering to the complete formula structure of principal, assistant, adjuvant, and guide ingredients, to construct specialized formulas for nine different constitutions: balanced, qi-deficient, yang-deficient, yin-deficient, phlegm-dampness, damp-heat, blood stasis, qi stagnation, and special constitution. In terms of process, a composite base wine system is used, consisting of baijiu (Chinese white liquor) soaked and then blended with huangjiu (yellow wine), combined with secondary ultrasonic-assisted extraction to achieve efficient and gentle extraction at room temperature; double ultrafiltration replaces high-temperature sterilization, removing colloidal and macromolecular impurities while achieving sterilization at room temperature; and a synergistic aging method combining ultrasonic aging and static aging promotes the balance and stability of the wine's flavor. The integrated application of these technologies allows the finished liqueur to achieve a clear and stable body, a mellow and harmonious taste, and a clear focus on constitution conditioning without adding any stabilizers or undergoing high-temperature treatment, providing a new technical path for the industrial production of functional liqueurs derived from medicinal and edible ingredients. Summary of the Invention

[0004] In order to solve the problems of the prior art, the present invention provides a production process for nine types of medicinal and edible liqueurs for conditioning the body constitution.

[0005] To solve the above-mentioned technical problems, the present invention is achieved through the following technical solution: Firstly, a production process for a nine-type constitution-regulating medicinal and edible liqueur, comprising the following steps: The ingredients that are both food and medicine are combined according to the principles of monarch, minister, assistant, and guide; The raw materials were soaked in baijiu (Chinese liquor) and subjected to a second ultrasonic-assisted extraction to obtain an extract. After extraction, filter the solution and add rice wine and purified water to adjust the volume. The blended liquor undergoes two ultrafiltration processes, ultrasonic aging, and static aging before being aseptically bottled to obtain the finished liqueur.

[0006] In one specific implementation of the first aspect, the medicinal and edible raw materials are formulated according to the theory of nine constitutions in traditional Chinese medicine, and each formula contains principal, assistant, adjuvant, and guiding herbs.

[0007] In one specific embodiment of the first aspect, the alcohol content of the baijiu is about 45% vol, the alcohol content of the huangjiu is 14% vol to 18% vol, and the alcohol content of the finished liqueur is 10% vol to 25% vol.

[0008] In one specific embodiment of the first aspect, the ratio of the raw material to the liquor is 1:3 to 1:10 (g:mL).

[0009] In one specific embodiment of the first aspect, in the secondary ultrasonic-assisted extraction, the power of the first ultrasonic extraction and the power of the second ultrasonic extraction are determined according to the scale of the extraction equipment and the amount of raw materials used, and the power of the first ultrasonic extraction is higher than that of the second ultrasonic extraction; the ultrasonic power density is controlled at 40 to 100 W / L.

[0010] In one specific embodiment of the first aspect, both ultrafiltration processes are performed at room temperature using a 0.22 μm ultrafiltration membrane to achieve sterilization and clarification without the need for high-temperature sterilization.

[0011] In one specific embodiment of the first aspect, the power of the ultrasonic aging is determined according to the volume of the wine to be treated, and the treatment time is 20 to 40 minutes; the static aging time is more than 24 hours.

[0012] Secondly, there is a medicinal and edible liqueur with nine different constitution-regulating properties, which is prepared using a specific production process.

[0013] In one specific implementation of the second aspect, the liqueur is formulated according to nine different constitutions: balanced constitution, qi deficiency constitution, yang deficiency constitution, yin deficiency constitution, phlegm-dampness constitution, damp-heat constitution, blood stasis constitution, qi stagnation constitution, and special constitution.

[0014] Based on a 125mL / bottle bottle of finished liqueur, the formula of the liqueur using medicinal and edible ingredients is as follows: The formula for a balanced constitution is as follows: Dioscorea opposita (2.4-3.6g) as the principal ingredient, Polygonatum odoratum (1.2-1.8g) and Lycium barbarum (1.2-1.8g) as the assistant ingredients, Polygonatum sibiricum (0.8-1.2g) as the adjuvant ingredient, and Siraitia grosvenorii (0.24-0.36g) and Glycyrrhiza uralensis (0.16-0.24g) as the guiding ingredients. Formula for Qi deficiency: Astragalus membranaceus 2.4-3.6g as the chief herb, Dioscorea opposita 2.0-3.0g as the assistant herb, Ziziphus jujuba 0.8-1.2g as the adjuvant herb, and Glycyrrhiza uralensis 0.24-0.36g as the guiding herb; Formula for Yang deficiency constitution: Dioscorea opposita 2.4-3.6g as the chief ingredient, dried longan pulp 0.8-1.2g as the assistant ingredient, wolfberry 0.96-1.44g as the adjuvant ingredient, cinnamon 0.096-0.144g and licorice 0.16-0.24g as the guiding ingredients; Formula for Yin deficiency constitution: Principal herb Polygonatum odoratum 2.0-3.0g, assistant herb Lilium brownii 1.6-2.4g, adjuvant herb Ophiopogon japonicus 0.8-1.2g, guiding herbs Siraitia grosvenorii 0.24-0.36g and Glycyrrhiza uralensis 0.16-0.24g; Formula for phlegm-dampness constitution: Chief herbs: Poria cocos 1.6-2.4g, Coix lacryma-jobi 1.6-2.4g; Assistant herbs: Dioscorea opposita 1.2-1.8g; Adjuvant herbs: Citrus reticulata 0.48-0.72g; Guide herbs: Siraitia grosvenorii 0.2-0.3g, Glycyrrhiza uralensis 0.16-0.24g. Formula for damp-heat constitution: chief herbs: lotus leaf 0.8-1.2g, light bamboo leaf 0.8-1.2g; assistant herbs: coix seed 2.0-3.0g; adjuvant herbs: monk fruit 0.2-0.3g; guiding herbs: licorice 0.16-0.24g. Formula for blood stasis constitution: Hawthorn 2.0-3.0g as the principal ingredient, rose 0.64-0.96g as the assistant ingredient, wolfberry 1.2-1.8g as the adjuvant ingredient, monk fruit 0.16-0.24g and licorice 0.16-0.24g as the guiding ingredients; Formula for Qi stagnation constitution: chief herbs: 0.96-1.44g of Buddha's Hand and 0.64-0.96g of Rose; assistant herbs: 1.2-1.8g of Malt; adjuvant herbs: 0.2-0.3g of Monk Fruit; and guiding herbs: 0.16-0.24g of Licorice. Special formula: Dioscorea opposita 2.4-3.6g as the principal ingredient, lotus seed 1.6-2.4g and Poria cocos 1.2-1.8g as the assistant ingredients, wolfberry 0.8-1.2g as the adjuvant ingredient, and licorice 0.16-0.24g as the guiding ingredient.

[0015] The beneficial effects of this invention are as follows: 1. This invention addresses the shortcomings of existing conditioning liqueur formulations, such as imprecise formulation, poor stability, and damaged flavor. It innovatively combines the theory of nine constitutions in Traditional Chinese Medicine with a complete formula of principal, assistant, and adjuvant ingredients, employing a composite base liquor system of baijiu (Chinese white liquor) extraction followed by blending with huangjiu (yellow wine). Through secondary ultrasonic-assisted extraction, the effective components of the medicinal and edible ingredients are efficiently and gently dissolved at room temperature, avoiding the damage to heat-sensitive components caused by traditional long-term soaking or high-temperature extraction. After extraction, huangjiu and purified water are introduced for blending, which not only synergistically regulates the alcohol content of the finished product but also utilizes the rich amino acids and polyphenols in huangjiu to neutralize the harshness of baijiu, giving the liquor a mellow and harmonious base flavor. Furthermore, this invention employs a dual-stage room-temperature ultrafiltration process, applied after blending and after aging. The former removes colloidal and macromolecular impurities to enhance initial clarity, while the latter, after static aging, deeply traps trace amounts of precipitate and residual microorganisms, achieving room-temperature sterilization and ensuring no sedimentation during long-term storage. Ultrasonic aging is combined with static aging, utilizing the ultrasonic cavitation effect to promote esterification and condensation reactions, accelerating artificial aging. A short period of static aging then allows the flavors to fully blend and balance. The synergistic effect of these two processes significantly shortens the aging cycle while avoiding the loss of flavor and efficacy caused by high-temperature sterilization. This organic combination of techniques allows the finished liqueur to achieve a clear and transparent appearance, a smooth and harmonious taste, and good microbial safety without the addition of any stabilizers or preservatives, achieving a gentle and efficient process throughout the extraction, clarification, sterilization, and aging stages.

[0016] 2. This invention, based on the theory of nine constitutions in Traditional Chinese Medicine (TCM), constructs nine complete formulas for balanced constitution, qi deficiency constitution, yang deficiency constitution, yin deficiency constitution, phlegm-dampness constitution, damp-heat constitution, blood stasis constitution, qi stagnation constitution, and special constitution. Each formula strictly follows the principle of monarch, minister, assistant, and guide in drug formulation. The monarch drug targets the core pathogenesis, the minister drugs assist in enhancing efficacy, the assistant drugs help correct imbalances, and the guide drug harmonizes the other drugs. This ensures that each liqueur has a clear therapeutic direction and a mild effect, suitable for long-term daily consumption by people with different constitutions. Compared with existing liqueurs with single formulas or simply piled-up ingredients, this invention achieves the unity of constitution identification and precise conditioning. Furthermore, all raw materials are food-grade medicinal materials, ensuring high safety and no side effects. By deeply integrating the above formula system with the aforementioned specific production process, the final liqueur product maintains the natural flavor and efficacy of food-grade medicinal materials while possessing the stability and consistency required for industrial production. It provides a convenient, palatable, and safe new functional beverage for TCM constitution conditioning, demonstrating significant technological advancement and broad application value. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the production process of the present invention. Detailed Implementation

[0018] The following will describe the technical solutions in the embodiments of the present invention in a clear and complete manner in combination with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the protection scope of the present invention.

[0019] Such as Figure 1 The production process of a nine-physical-conditioning type medicinal and edible homologous dew wine as shown.

[0020] I. Overview The present invention provides a nine-physical-conditioning type medicinal and edible homologous dew wine and its production process. This process is guided by the theory of nine physical constitutions in traditional Chinese medicine. Each formula strictly follows the compatibility principle of monarch, minister, assistant, and envoy, and uses medicinal and edible homologous raw materials. The core technological steps are as follows: raw material pretreatment, liquor infiltration, secondary ultrasonic-assisted extraction, filtration separation and residue recovery, yellow rice wine and purified water blending, first 0.22μm ultrafiltration, ultrasonic aging, static aging, second 0.22μm ultrafiltration, and aseptic filling. High-temperature sterilization is not used throughout the process, and efficient extraction, clarification, sterilization, and aging are achieved through physical means, maximizing the retention of the flavor and active ingredients of the medicinal and edible homologous raw materials.

[0021] The following will describe the present invention in detail in combination with specific technological parameters, embodiments, and comparative experiments. The technological parameters and raw material ratios are only illustrative, and those skilled in the art can make equivalent substitutions or adjustments without departing from the concept of the present invention, which all fall within the protection scope of the present invention.

[0022] II. Detailed description of the technological steps 2.1 Raw material pretreatment Weigh each raw material according to the nine-physical-conditioning formulas (the specific formulas are shown in Table 1 below), remove impurities, and purify. For medicinal materials with large volume or hard texture, such as Chinese yam, Poria cocos, coix seed, Momordica grosvenori, Astragalus membranaceus, lotus seeds, etc., perform coarse crushing to a particle size of 2 - 5mm or 2 - 4mm thin slices to increase the contact area with the extraction solvent and improve the extraction efficiency. For flower, leaf, and loosely textured raw materials, such as rose, lotus leaf, lophatherum gracile, tangerine peel, fingered citron, malt, etc., they can be directly used without coarse crushing.

[0023] Input: Raw materials for each physical-conditioning formula (g / 125mL bottle); Output: Mixed raw materials after purification and coarse crushing.

[0024] 2.2 Base liquor infiltration Add the pretreated raw materials to approximately 45% vol of baijiu (preferably, but not limited to, light-aroma baijiu) at a material-to-liquid ratio of 1:3 to 1:10 (g:mL). Stir or shake thoroughly to ensure complete immersion and swelling of the raw materials. The immersion time is generally 2 to 4 hours, until the surface of the medicinal materials is fully moistened and the volume has significantly expanded. The purpose of immersion is to allow the solvent to fully penetrate into the internal tissues of the medicinal materials, creating favorable conditions for subsequent ultrasonic extraction.

[0025] Input: Pre-treated raw materials, baijiu (Chinese liquor) of approximately 45% vol; Output: The soaked raw material-wine mixture.

[0026] 2.3 Secondary Ultrasonic-Assisted Extraction This invention employs a two-stage ultrasonic enhanced extraction process. The first ultrasonic treatment uses high power to achieve efficient cell wall disruption and dissolution, while the second ultrasonic treatment uses lower power for deep extraction. This process avoids excessive ultrasonic treatment that could lead to a deterioration in the flavor of the wine (such as producing a cooked soup taste or a bitter taste).

[0027] First ultrasonic extraction: Ultrasonic power: 200-300W; Temperature: 25~35℃ (room temperature); Time: 30–40 minutes; Power density: calculated based on the total volume of the extraction system, controlled within 40–100 W / L; Objective: To efficiently disrupt plant cell walls and promote the rapid dissolution of active ingredients; Second ultrasonic extraction: Ultrasonic power: 150-250W (lower than the power of the first ultrasonic extraction). Temperature: 25~35℃ (room temperature); Time: 20–30 minutes; Objective: To achieve deep extraction and further dissolve residual active ingredients, while reducing the intensity of ultrasound to protect the flavor of the wine; Input: The soaked raw material-wine mixture; Output: Crude extract containing medicinal residue.

[0028] 2.4 Filtration Separation and Residue Recovery After ultrasonic extraction, coarse filtration is performed using a 200-mesh stainless steel screen or a plate and frame filter press to separate the residue from the extract. The residue is then rinsed with a small amount of purified water (the amount of rinsing solution is approximately 0.5 to 1 times the mass of the raw material), and the rinsing solution and extract are combined. Depending on the situation, the residue can be pressed to recover the residual liquid, which is then added to the extract to improve the utilization rate of the raw material.

[0029] Input: Crude extract plus residue; Output: Combined total extract (volume approximately 80%–90% of the initial liquor volume), and recovered medicinal residue (discarded).

[0030] 2.5 Blending of Shaoxing Wine Add 14% vol to 18% vol rice wine and purified water to the combined total extract, stir well, and bring the volume to the target level (e.g., 125 mL / bottle). The addition of rice wine not only adjusts the final alcohol content but also imparts a mellow taste to the liqueur, neutralizes the harshness of baijiu (Chinese white liquor), and provides abundant flavor compounds such as amino acids and polyphenols. The resulting liqueur has an alcohol content of 10% vol to 25% vol.

[0031] Inputs: Total extract, rice wine; Output: The blended liquor.

[0032] 2.6 First ultrafiltration (0.22μm) Cross-flow filtration is performed using an ultrafiltration membrane with a pore size of 0.22 μm (preferably polyethersulfone PES or polyvinylidene fluoride PVDF hollow fiber membrane) at room temperature (20–30 °C) and operating pressure of 0.0–0.2 MPa. This step removes colloids, large molecular proteins, polysaccharides, and some microorganisms, significantly improving the clarity of the wine and laying the foundation for subsequent aging.

[0033] Input: The blended liquor; Output: First ultrafiltration solution (turbidity can be reduced to below 1.0 NTU).

[0034] 2.7 Ultrasonic aging The ultrafiltered wine is then subjected to ultrasonic aging treatment: Ultrasonic power: 150-200W; Temperature: Room temperature (20~30℃); Time: 20–40 minutes; Frequency: 20kHz, preferred value; Ultrasound promotes esterification and condensation reactions of alcohols, acids, esters and other components in wine through cavitation effects, accelerating the natural aging process, making the taste smoother and more harmonious, and reducing the spiciness of new wine.

[0035] Input: First ultrafiltrate; Output: Wine liquid after ultrasonic aging.

[0036] 2.8 Static Aging After ultrasonic treatment, the wine is transferred to a sealed stainless steel container and left to stand at room temperature (15-25℃) in the dark for at least 24 hours. During this stage, unstable colloids in the wine further aggregate and precipitate, while flavor compounds continue to balance and blend, forming a stable and harmonious wine.

[0037] Input: Wine liquid after ultrasonic aging; Output: Wine after standing and aging (a small amount of sediment is visible at the bottom).

[0038] 2.9 Second ultrafiltration (0.22μm) A second ultrafiltration process using a 0.22μm ultrafiltration membrane was performed, under the same operating conditions as the first ultrafiltration. This step thoroughly removes trace amounts of sediment and residual microorganisms generated during the static aging process, ensuring the finished wine remains clear and stable over the long term, without the need for any added stabilizers or preservatives.

[0039] Input: Wine liquid after standing and aging (containing a small amount of sediment); Output: Finished wine (sterile and clarified).

[0040] 2.10 Aseptic filling Within a Class 100,000 cleanroom, an aseptic filling line is used to fill the finished wine into sterilized glass bottles, which are then sealed, labeled, and packaged to produce the finished liqueur (e.g., 125mL / bottle). The entire process requires no high-temperature sterilization, maximizing the preservation of the wine's flavor and active ingredients.

[0041] Input: Finished wine liquid; Output: Finished liqueur.

[0042] III. Nine Body Type Formulas (per 125mL / bottle) Each formula for each body type strictly adheres to the principles of monarch-minister-assistant-guide (or principal-assistant-guide) compatibility, and all raw materials are substances that are both medicinal and edible, making them safe for long-term consumption. See Table 1 for specific formulas.

[0043] Table 1. Formulas for Nine Types of Body Constitution-Regulating Liquor (Unit: g / 125mL bottle) ; It should be noted that the raw material dosages in Table 1 are based on the range of raw materials used in a 125mL / bottle of finished liqueur. In actual production, adjustments can be made within this range based on batch variations of raw materials, extraction efficiency, and other factors. To achieve the best synergistic effect, it is recommended that the dosages of each raw material be maintained within the original fixed values ​​(e.g., 3.0g of Dioscorea opposita and 1.5g of Polygonatum odoratum in a balanced formula), but reasonable variations are also permitted within this range based on actual process requirements. Furthermore, in industrial production, the absolute dosages of each component can be proportionally increased or decreased while maintaining the aforementioned relative proportions, depending on the production scale.

[0044] IV. Examples Example 1: Mild-quality liqueur Weigh out 3.0g of yam, 1.5g of Solomon's seal rhizome, 1.5g of wolfberry fruit, 1.0g of polygonatum rhizome, 0.3g of monk fruit, and 0.2g of licorice root according to the balanced formula in Table 1. After cleaning the raw materials, coarsely crush the yam and monk fruit to 2-4mm. Add about 35mL of 45% vol light-aroma baijiu at a material-to-liquid ratio of 1:3.5 and soak for 3 hours. First ultrasonic extraction: power 250W, temperature 30℃, time 35min. Second ultrasonic extraction: power 200W, temperature 30℃, time 25min. Filter and separate, rinse the residue with 10mL of purified water, and combine the extracts. Add 15% vol rice wine and purified water to a final volume of 125mL. The liqueur underwent a series of processes, including a first 0.22μm ultrafiltration (room temperature, 0.2MPa pressure), ultrasonic aging (180W power, 30min time, 40kHz frequency), static aging (room temperature, protected from light for 36h), a second 0.22μm ultrafiltration (under the same conditions as the first), and aseptic bottling, to obtain a mild-tasting liqueur. The final product had an actual alcohol content of 21.5% vol, a light yellow and transparent appearance, a smooth taste, and a delicate medicinal aroma.

[0045] Examples 2-9 Nine types of constitution-regulating liqueurs were prepared using corresponding formulas (Table 1) for Qi deficiency, Yang deficiency, Yin deficiency, phlegm-dampness, damp-heat, blood stasis, Qi stagnation, and special constitution, respectively, following the same process parameters as in Example 1. All finished products from each example met the quality indicators listed in Table 2.

[0046] V. Experimental Examples Experiment 1: Comparison of Extraction Efficiency Using the balanced formula as a model, the total flavonoid extraction rate of this invention was compared with that of the traditional cold soaking method (45% vol Baijiu, soaking at room temperature for 7 days, stirring once a day). The total flavonoid content was determined at 510 nm using rutin as a reference standard and ultraviolet-visible spectrophotometry (UV method).

[0047] ; The results show that the extraction efficiency of the present invention is about twice that of the traditional cold soaking method, and the time is shortened by more than 98%, which has a significant efficiency advantage.

[0048] Experimental Example 2: Clarity and Stability Using the liqueur with blood stasis as a model, the turbidity (NTU, using a turbidimeter) and accelerated stability (turbidity change after being placed at a constant temperature of 50℃ for 7 days) at different treatment stages were measured.

[0049] ; The results showed that double 0.22μm ultrafiltration could effectively remove colloidal and unstable components, resulting in a clear and stable finished wine. Even after accelerated testing, the turbidity remained below 0.5 NTU, with no visible sediment.

[0050] Experimental Example 3: Microbial Indicators According to the GB 4789 series standards, microbial testing was conducted on nine types of finished liquor products based on individual body constitutions. The results are as follows: ; The results showed that the two-stage 0.22μm ultrafiltration can effectively remove bacteria at room temperature without high-temperature sterilization, and the product's microbiological indicators fully comply with national standards.

[0051] VI. Comparative Experiment Comparative Experiment 1: Single Ultrasound vs. Two-Time Ultrasound Using the Qi-deficient formula as a model, the effects of single-stage ultrasound (300W, 40min) and the two-stage ultrasound of this invention (first stage 250W, 35min; second stage 200W, 25min) on the sensory characteristics of the wine were compared. The total extraction time was similar for both groups, and there was no significant difference in the total flavonoid extraction rate. Blind tasting was conducted by 10 trained tasters, with a maximum score of 10 points, and the average score was taken.

[0052] ; The results showed that, under the premise of comparable extraction efficiency, secondary ultrasound significantly improved the flavor of the wine and avoided the quality deterioration caused by excessive ultrasound.

[0053] Comparative Experiment 2: Single-stage ultrafiltration vs. two-stage ultrafiltration Using a humid-heat liqueur as a model, the clarification stability was compared between single-stage ultrafiltration (one 0.22μm ultrafiltration only before bottling the finished product) and the double ultrafiltration of this invention (one after blending + one after aging). The finished product was stored at room temperature in the dark for 90 days, and the turbidity change was measured and the precipitation was observed.

[0054] ; The results showed that two ultrafiltrations significantly improved long-term stability and effectively prevented precipitation during storage.

[0055] Comparative Experiment 3: High-Temperature Sterilization vs. Double Ultrafiltration Sterilization Using phlegm-dampness liqueur as a model, the effects of high-temperature sterilization (80℃, 20min water bath) and the two 0.22μm ultrafiltration processes of this invention on the flavor and active ingredients of the liqueur were compared. The total flavonoid retention rate was calculated as 100% for untreated liqueur. A blind sensory evaluation was conducted by 10 people, with a maximum score of 10.

[0056] ; The results showed that double ultrafiltration better preserved the active ingredients and original flavor while ensuring microbial safety and avoiding heat damage.

[0057] Comparative Experiment 4: Static Aging Only vs. Ultrasonic Aging Only vs. Combined Ultrasonic and Static Aging Using a liqueur with a stagnant quality as a model, the newly prepared liqueurs were aged using three different methods, and then uniformly stored at room temperature in the dark for 7 days before the total ester content and sensory evaluation were assessed. Total esters were determined according to GB / T 10345 (calculated as ethyl acetate).

[0058] ; The results showed that ultrasonic aging and static aging had a synergistic effect, and the combined use could significantly increase the content of esters and the smoothness of the taste, which was better than the single aging method.

[0059] The production process provided by this invention is simple to operate, has a short cycle, and low energy consumption. It does not require high-temperature sterilization equipment and is suitable for large-scale industrial production. The resulting nine types of medicinal and edible liqueurs for conditioning different constitutions are stable, have excellent taste, and clearly define their conditioning effects. They can meet the daily mild conditioning needs of people with different constitutions and have broad market application prospects.

[0060] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A production process for a medicinal and edible liqueur with nine different constitution-regulating properties, characterized in that... Includes the following steps: The ingredients that are both food and medicine are combined according to the principles of monarch, minister, assistant, and guide; The raw materials were soaked in baijiu (Chinese liquor) and subjected to a second ultrasonic-assisted extraction to obtain an extract. After extraction, filter the solution and add rice wine and purified water to adjust the volume. The blended liquor undergoes two ultrafiltration processes, ultrasonic aging, and static aging before being aseptically bottled to obtain the finished liqueur.

2. The production process according to claim 1, characterized in that, The medicinal and edible ingredients are formulated according to the theory of nine constitutions in traditional Chinese medicine. Each formula contains principal, assistant, adjuvant, and guiding herbs.

3. The production process according to claim 1, characterized in that, The alcohol content of the baijiu is about 45% vol, the alcohol content of the huangjiu is 14% vol to 18% vol, and the alcohol content of the finished liqueur is 10% vol to 25% vol.

4. The production process according to claim 1, characterized in that, The ratio of the raw materials to the liquor is 1:3 to 1:10 (g:mL).

5. The production process according to claim 1, characterized in that, In the secondary ultrasonic-assisted extraction, the power of the first ultrasonic extraction and the power of the second ultrasonic extraction are determined according to the scale of the extraction equipment and the amount of raw materials used, and the power of the first ultrasonic extraction is higher than that of the second ultrasonic extraction; the ultrasonic power density is controlled between 40 and 100 W / L.

6. The production process according to claim 1, characterized in that, Both ultrafiltration processes were performed at room temperature using a 0.22μm ultrafiltration membrane to achieve sterilization and clarification without the need for high-temperature sterilization.

7. The production process according to claim 1, characterized in that, The power of the ultrasonic aging process is determined based on the volume of the wine to be treated, and the treatment time is 20 to 40 minutes; the static aging time is more than 24 hours.

8. A medicinal and edible liqueur for regulating nine body constitutions, characterized in that... It is prepared by the production process described in any one of claims 1 to 7.

9. The nine types of constitution-regulating medicinal and edible liqueurs according to claim 8, characterized in that, The liqueur is formulated according to nine different constitutions: balanced, qi-deficient, yang-deficient, yin-deficient, phlegm-dampness, damp-heat, blood stasis, qi stagnation, and special constitution.

10. The nine types of constitution-regulating medicinal and edible liqueurs according to claim 8 or 9, characterized in that, Based on a 125mL / bottle bottle of finished liqueur, the formula of the liqueur using medicinal and edible ingredients is as follows: The formula for a balanced constitution is as follows: Dioscorea opposita (2.4-3.6g) as the principal ingredient, Polygonatum odoratum (1.2-1.8g) and Lycium barbarum (1.2-1.8g) as the assistant ingredients, Polygonatum sibiricum (0.8-1.2g) as the adjuvant ingredient, and Siraitia grosvenorii (0.24-0.36g) and Glycyrrhiza uralensis (0.16-0.24g) as the guiding ingredients. Formula for Qi deficiency: Astragalus membranaceus 2.4-3.6g as the chief herb, Dioscorea opposita 2.0-3.0g as the assistant herb, Ziziphus jujuba 0.8-1.2g as the adjuvant herb, and Glycyrrhiza uralensis 0.24-0.36g as the guiding herb; Formula for Yang deficiency constitution: Dioscorea opposita 2.4-3.6g as the chief ingredient, dried longan pulp 0.8-1.2g as the assistant ingredient, wolfberry 0.96-1.44g as the adjuvant ingredient, cinnamon 0.096-0.144g and licorice 0.16-0.24g as the guiding ingredients; Formula for Yin deficiency constitution: Principal herb Polygonatum odoratum 2.0-3.0g, assistant herb Lilium brownii 1.6-2.4g, adjuvant herb Ophiopogon japonicus 0.8-1.2g, guiding herbs Siraitia grosvenorii 0.24-0.36g and Glycyrrhiza uralensis 0.16-0.24g; Formula for phlegm-dampness constitution: Chief herbs: Poria cocos 1.6-2.4g, Coix lacryma-jobi 1.6-2.4g; Assistant herbs: Dioscorea opposita 1.2-1.8g; Adjuvant herbs: Citrus reticulata 0.48-0.72g; Guide herbs: Siraitia grosvenorii 0.2-0.3g, Glycyrrhiza uralensis 0.16-0.24g. Formula for damp-heat constitution: chief herbs: lotus leaf 0.8-1.2g, light bamboo leaf 0.8-1.2g; assistant herbs: coix seed 2.0-3.0g; adjuvant herbs: monk fruit 0.2-0.3g; guiding herbs: licorice 0.16-0.24g. Formula for blood stasis constitution: Hawthorn 2.0-3.0g as the principal ingredient, rose 0.64-0.96g as the assistant ingredient, wolfberry 1.2-1.8g as the adjuvant ingredient, monk fruit 0.16-0.24g and licorice 0.16-0.24g as the guiding ingredients; Formula for Qi stagnation constitution: chief herbs: 0.96-1.44g of Buddha's Hand and 0.64-0.96g of Rose; assistant herbs: 1.2-1.8g of Malt; adjuvant herbs: 0.2-0.3g of Monk Fruit; and guiding herbs: 0.16-0.24g of Licorice. Special formula: Dioscorea opposita 2.4-3.6g as the principal ingredient, lotus seed 1.6-2.4g and Poria cocos 1.2-1.8g as the assistant ingredients, wolfberry 0.8-1.2g as the adjuvant ingredient, and licorice 0.16-0.24g as the guiding ingredient.

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