Preparation method of tortoise and snake wine fusing tortoise and snake yin-yang balance concept and application thereof in products for regulating sub-health state

Abstract

This invention relates to the field of turtle and snake wine preparation technology, and specifically discloses a method for preparing turtle and snake wine that integrates the Yin-Yang balance concept of turtle and snake, and its application in products for regulating sub-health conditions. The method comprises the following raw materials in parts by weight: 50-150 parts turtle; 30-80 parts black-striped snake; 20-60 parts viper; 30-60 parts polygonatum; 30-60 parts wolfberry; 5-15 parts cinnamon; 20-50 parts poria cocos; 5-15 parts dried tangerine peel; 5-15 parts licorice; and 800-1500 parts white wine; wherein the alcohol content of the white wine is 40-60% vol. This method for preparing turtle and snake wine that integrates the Yin-Yang balance concept of turtle and snake, and its application in products for regulating sub-health conditions, achieves the goal of fully releasing the active ingredients of animal raw materials, significantly improving bioavailability, and maximizing the overall efficacy of the formula through Yin-Yang differentiation and sequential extraction.

Description

Technical Field

[0001] This invention relates to the field of tortoise and snake wine preparation technology, specifically to a method for preparing tortoise and snake wine that integrates the concept of yin-yang balance between tortoise and snake, and its application in products for conditioning sub-health conditions. Background Technology

[0002] With the fast pace of modern life and increasing work pressure, sub-health has become a common health problem plaguing modern people, mainly manifested as fatigue, weakened immunity, lower back and knee pain, cold limbs, insomnia, and forgetfulness. Traditional Chinese medicine believes that the core pathogenesis of sub-health lies in the imbalance of Yin and Yang, insufficient Qi and blood, and blocked meridians. Among these, the imbalance of Yin and Yang is the root cause, insufficient Qi and blood is the manifestation, and blocked meridians is the variation.

[0003] Turtle and snake wine is a traditional and renowned formula for treating the aforementioned sub-health conditions. The formula uses turtle shell to nourish yin and subdue yang, benefit the kidneys and strengthen bones, making it a "key medicine for nourishing yin." Black-striped snake and viper dispel wind, unblock the meridians, warm yang, and strengthen bones. The combination of these three herbs—turtle shell nourishing yin to address the root cause, and the two snakes warming yang and unblocking the meridians to address the symptoms—perfectly embodies the principle of "seeking yang within yin and yin within yang." It is supplemented with polygonatum and wolfberry to nourish yin and replenish essence, cinnamon to warm yang and unblock the meridians, and poria, tangerine peel, and licorice to strengthen the spleen and regulate qi. The entire formula nourishes without causing stagnation and warms without causing dryness, working together to harmonize yin and yang and replenish qi and blood, precisely addressing the etiology and pathogenesis of sub-health conditions.

[0004] However, the existing methods for preparing turtle and snake wine still rely on traditional soaking processes, which have the following main drawbacks: Traditional cold soaking methods have extremely limited ability to penetrate and dissolve structural proteins such as collagen and keratin in turtle carapace and snake medicinal materials. The dissolution rate of active substances is usually less than 15%, and most of the effective ingredients are discarded with the residue, resulting in the waste of valuable animal medicinal materials.

[0005] The formula contains yin-nourishing herbs such as Polygonatum sibiricum and Lycium barbarum, which are rich in water-soluble polysaccharides and are best extracted at low temperatures. Yang-warming herbs such as Cinnamomum cassia and Citrus reticulata peel are mainly composed of volatile oils and alcohol-soluble flavonoids, and are best extracted at high temperatures. Traditional "one-pot" extraction methods cannot simultaneously achieve optimal extraction conditions for different components, resulting in yin-nourishing herbs not being properly moistened and yang-warming herbs not being properly dispersed, thus failing to maximize the overall efficacy of the formula.

[0006] Traditionally processed products commonly suffer from problems such as cloudy appearance, excessive sediment, rough taste, and a pronounced animalistic odor. The large amounts of undegraded macromolecular proteins, tannins, and other impurities entering the liquor not only affect the product's appearance and digestibility but may also cause gastrointestinal discomfort in some individuals.

[0007] Therefore, how to break through the above-mentioned process bottlenecks by using modern biotechnology, while inheriting the essence of the traditional formulation of tortoise and snake wine, to achieve efficient release of active ingredients from animal raw materials, differentiated extraction of yin and yang components from plant raw materials, and systematic optimization of product quality, is a technical problem that urgently needs to be solved. Summary of the Invention

[0008] To solve the above technical problems, the present invention is achieved through the following technical solution: a method for preparing turtle and snake wine that integrates the concept of yin-yang balance of turtle and snake, and its application in products for conditioning sub-health conditions, comprising the following raw materials in parts by weight: 50-150 portions of turtles; 30-80 parts of black-striped snake; Viper 20-60 portions; 30-60 parts of Polygonatum sibiricum; 30-60 servings of goji berries; 5-15 parts cinnamon; 20-50 parts of Poria cocos; 5-15 portions of dried tangerine peel; 5-15 parts licorice; 800-1500 servings of baijiu; The alcohol content of the liquor is 40-60% vol.

[0009] Preferably, the raw materials also include at least one of the following: 15-30 parts of Angelica sinensis, 15-30 parts of Codonopsis pilosula, 10-25 parts of Eucommia ulmoides, and 20-40 parts of Dioscorea opposita.

[0010] Preferably, the turtle is a live turtle whose internal organs have been removed and then consumed whole in the wine, or it is the turtle shell; the rat snake and viper are live snakes whose internal organs have been removed and then consumed whole in the wine, or they are dried snakes cut into sections.

[0011] Preferably, it includes the following steps: Step (1): Raw material pretreatment and corresponding enzymatic hydrolysis: Cleaned turtles, rat snakes, and vipers are cut into pieces and mixed in a weight ratio of 2-3:1:0.5-1. The mixture is then ground in a colloid mill until the particle size is ≤50μm. 1-3 times the amount of purified water is added to make an animal raw material slurry. The slurry is heated to 45-55℃, the pH is adjusted to 7.0-8.5, and 0.1-0.5% (w / w) of a complex protease is added. The mixture is then incubated for 1-3 hours for enzymatic hydrolysis. Then cool to 30-40℃, adjust pH to 5.5-6.5, add 0.05-0.2% (w / w) of compound flavor enzyme, and continue incubation for 0.5-1.5 hours for enzymatic hydrolysis. After enzymatic hydrolysis, the temperature is raised to 85-95℃ and maintained for 15-30 minutes to inactivate the enzyme, yielding animal raw material enzymatic hydrolysate. Step (2): Sequential extraction of plant materials based on yin and yang: After being pretreated with wine, Polygonatum sibiricum was extracted in groups according to its yin and yang properties, along with Lycium barbarum, Poria cocos, cinnamon, tangerine peel, and licorice. Yin-based extraction: Take Polygonatum sibiricum, Lycium barbarum, and Poria cocos, add 6-10 times the amount of purified water, and extract with pulsed ultrasound at 60-70℃ for 40-60 minutes with an ultrasound power of 200-400W. Filter to obtain yin-based extract and yin-based residue. Yang fraction extraction: Take cinnamon, dried tangerine peel, and licorice, combine them with the yin fraction residue, add 8-12 times the amount of 40-60% vol ethanol solution, reflux extract at 75-85℃ for 1-2 hours, repeat the extraction twice, and combine to obtain yang fraction extract; Step (3): Co-fermentation: The animal raw material enzymatic hydrolysate, anion extract and cation extract were combined and concentrated to 1 / 3 to 1 / 2 of the original volume under the conditions of 45-50℃ and vacuum degree -0.08~-0.095MPa to obtain concentrated combined solution; Add the prescribed amount of baijiu (Chinese white liquor) to the concentrated compound solution, adjust the ethanol concentration to 18-25% vol, and inoculate with a mixed bacterial culture consisting of alcohol-tolerant brewing yeast and abnormal Hansenula yeast in a 2:1 ratio. The total inoculation volume is... Seal and ferment at 20-28℃ for 15-30 days; After fermentation, add more liquor to adjust the ethanol concentration to 38-42% vol; Step (4): Step-by-step membrane separation and purification: After fermentation, microfiltration was performed using a ceramic membrane with a pore size of 0.5-1μm under conditions of transmembrane pressure difference of 0.15-0.30MPa and membrane surface flow velocity of 3-5m / s. The filtrate is then passed through ultrafiltration membranes with molecular weight cutoffs of 100,000 Daltons and 3,000 Daltons for fractionation. The permeate is collected, bottled, and sterilized to obtain turtle and snake wine.

[0012] Preferably, the wine-processing pretreatment of Polygonatum in step (2) is as follows: mix Polygonatum with rice wine, let it soak until thoroughly moistened, and steam it at 100-120℃ for 2-4 hours. The working time of the pulse ultrasound is 5 seconds and the interval time is 3 seconds.

[0013] Preferably, step (2) further includes an alcohol precipitation step of the anion extract: Add anhydrous ethanol to the anion extract until the ethanol volume fraction is 70-80%, let it stand for 12-24 hours to precipitate, collect the precipitate and freeze dry to obtain the anion polysaccharide refined product, and combine it with the cation extract and animal raw material enzymatic hydrolysate to participate in the co-fermentation in step (3).

[0014] Preferably, in step (3), the mixture is stirred and aerated for 5-10 minutes daily for the first 5 days of fermentation, and then sealed for anaerobic fermentation until the end.

[0015] Preferably, in step (4), the retentate of the 100,000 Dalton ultrafiltration membrane is diluted with an equal amount of white wine and then ultrafiltered 1-2 times. The permeate is combined, and the retentate of the 3,000 Dalton ultrafiltration membrane is returned to step (3) as the substrate for the next batch of co-fermentation.

[0016] Preferably, the preparation method further includes step (5): Add a composite wall material composed of β-cyclodextrin and maltodextrin in a ratio of 1:2 to 1:3 to the permeate obtained in step (4). The total amount added is 1-5% of the mass of the permeate. After homogenization and spray drying, a tortoise and snake wine solid instant powder is prepared.

[0017] The present invention also provides the application of the above-mentioned tortoise and snake wine in the preparation of products for conditioning sub-health conditions.

[0018] It has the following beneficial effects: This invention employs a synergistic enzymatic hydrolysis process, utilizing a combination of complex proteases and complex flavor enzymes to efficiently degrade large molecular structural proteins such as collagen and keratin, which are difficult to dissolve using traditional soaking methods, into bioactive small molecule peptides and amino acids. Compared to the traditional soaking method where the dissolution rate of active ingredients is less than 15%, this invention can achieve a content of more than 7 mg / mL of active peptides and polysaccharide complexes with a molecular weight of 3,000-100,000 Daltons, increasing the utilization rate of animal raw materials by 4-5 times and effectively solving the problem of resource waste of valuable animal medicinal materials.

[0019] Based on the theory of Yin-Yang balance in Traditional Chinese Medicine, this method innovatively groups medicinal herbs according to their medicinal properties and implements a Yin-Yang sequential extraction: first, the active polysaccharides of Yin-nourishing herbs such as Polygonatum and Lycium barbarum are gently extracted using a low-temperature water extraction method; then, the residue is combined with Yang-warming herbs such as Cinnamon and Tangerine Peel for high-temperature alcohol extraction. This differentiated extraction strategy of "Yin first, then Yang, and mutual balance of Yin and Yang" avoids the mutual interference of components caused by the traditional "one-pot" extraction method, and achieves the gradient utilization of medicinal materials, allowing the Yin-nourishing and Yang-warming components to be properly utilized, thus fully releasing the efficacy of the entire formula.

[0020] After the extracts are combined, a co-fermentation step is introduced, inoculating with brewer's yeast and ester-producing yeast for controlled fermentation. This process not only transforms the trace fishy smell of animal raw materials and the raw bitterness of plant raw materials into elegant ester aromas through biotransformation, resulting in a harmonious aroma and a mellow, smooth taste, but also enriches the product's active ingredient profile with various extracellular enzymes, organic acids, and trace elements produced by yeast metabolism. This achieves a dual effect of flavor optimization and efficacy enhancement that traditional aging processes cannot reach.

[0021] This product employs a microfiltration-ultrafiltration cascade membrane separation technology to replace traditional static sedimentation or filtration clarification. Through ceramic membrane microfiltration for sterilization and two-stage ultrafiltration for grading, it precisely removes large molecular weight turbidities and small molecular weight bitter impurities, effectively retaining active peptides and polysaccharide complexes with molecular weights ranging from 3,000 to 100,000 Daltons. The resulting wine is a bright, clear, brownish-red color without sediment, possessing a pure and smooth taste, and exhibiting a concentrated concentration of active ingredients, significantly enhancing its sensory quality and storage stability.

[0022] The key parameters, such as enzymatic hydrolysis temperature, pH value, enzyme type and ratio, ultrasonic power, temperature and time for extraction, fermentation strain, inoculum size and oxygenation strategy, and membrane separation pore size, transmembrane pressure difference and membrane flow rate, all have clear quantitative standards. The process has good reproducibility and controllable quality, which is significantly different from the traditional soaking method that relies on experience. This provides a reliable technical guarantee for the industrial and large-scale production of turtle and snake wine. Detailed Implementation

[0023] 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.

[0024] In the first embodiment, the present invention provides a technical solution: a tortoise and snake wine that integrates the concept of yin-yang balance between tortoise and snake, composed of the following raw materials in parts by weight: 100 portions of turtles; 50 portions of black-striped snake; 40 portions of viper; 45 parts of Polygonatum sibiricum; 45 portions of wolfberries; 10 parts cinnamon; 35 parts of Poria cocos; 10 portions of dried tangerine peel; 10 parts licorice; 1100 servings of baijiu; The alcohol content of the liquor is 50% vol.

[0025] The preparation method is as follows: Raw material pretreatment and complementary enzymatic hydrolysis; Clean the turtle's carapace and plastron, and break them into small pieces of 2-3 cm. Cut the dried bodies of the black-tailed snake and viper into 5-10 cm sections. Turtle pieces, black snake segments, and viper segments were mixed in a weight ratio of 2.5:1:0.6, and twice the amount of purified water was added. The mixture was then ground in a colloid mill until the particle size was ≤50μm to obtain animal raw material slurry. Heat the slurry to 50°C, adjust the pH to 7.8 with food-grade sodium carbonate, add 0.3% (mass fraction) of compound protease (alkaline protease and neutral protease mixed at a mass ratio of 1.5:1, enzyme activity 120,000 U / g), and incubate with stirring for 2 hours for enzymatic hydrolysis. Then, the temperature was lowered to 35°C, the pH was adjusted to 6.0 with food-grade citric acid, and 0.1% (by mass) of compound flavor enzyme (a mixture of flavor protease and papain at a mass ratio of 1:0.8, with an enzyme activity of 30,000 U / g) was added. The mixture was then kept warm and stirred for 1 hour for enzymatic hydrolysis. After enzymatic hydrolysis, the temperature is raised to 90℃ and held for 20 minutes to inactivate the enzyme. After cooling, the animal raw material enzymatic hydrolysate is obtained. Yin-Yang sequential extraction of plant raw materials; Pre-treatment of Polygonatum with rice wine: Take Polygonatum and mix it with rice wine (the weight ratio of Polygonatum to rice wine is 10:1), let it soak for 2 hours until thoroughly moistened, steam it at 110℃ for 3 hours, and then take it out to cool. Yin-based extraction: Take wine-processed Polygonatum sibiricum, Lycium barbarum, and Poria cocos, add 8 times the amount of purified water, and extract with pulsed ultrasound at 65℃ (ultrasound power 300W, working for 5 seconds and intermittent for 3 seconds, probe immersed 4 cm below the liquid surface) for 50 minutes, filter with 200 mesh filter cloth to obtain yin-based extract and yin-based residue. Yang fraction extraction: Take cinnamon, dried tangerine peel, and licorice, combine them with the yin fraction residue, add 10 times the amount of 50% vol ethanol solution, reflux extract at 80℃ for 1.5 hours, filter with 200 mesh filter cloth, add 10 times the amount of 50% vol ethanol solution to the filter residue again, reflux extract for 1 hour, filter, combine the two filtrates to obtain yang fraction extract. Harmony and co-fermentation; The animal raw material enzymatic hydrolysate, anion extract and cation extract were combined and concentrated under vacuum at 48℃ and -0.09MPa to 2 / 5 of the original volume to obtain a concentrated combined solution. Add the prescribed amount of baijiu (Chinese white liquor) to the concentrated mixture to adjust the ethanol concentration to 22% vol. Inoculate with a mixed bacterial culture consisting of alcohol-tolerant brewer's yeast and Hansenula anomala in a 2:1 ratio. The total inoculum volume is... ; The mixture was sealed and fermented at 25°C for 20 days. For the first 5 days, it was stirred and aerated for 8 minutes daily, after which it was sealed and anaerobic fermented until completion. After fermentation, more liquor was added until the ethanol concentration reached 40% vol. Step-by-step membrane separation purification: After fermentation, the liquid was first treated by ceramic membrane microfiltration (pore size 0.8μm, transmembrane pressure difference 0.2MPa, membrane surface flow rate 4m / s, operating temperature 20℃). The filtrate is then fractionated by passing it through ultrafiltration membranes with molecular weight cutoffs of 100,000 Daltons and 3,000 Daltons respectively. The retentate from the 100,000 Dalton membrane was diluted with an equal amount of baijiu and ultrafiltered once again, and the permeate was combined; the permeate from the 3,000 Dalton membrane was collected for subsequent filling, and the retentate was recycled as the substrate for the next batch of co-fermentation. The final permeate is collected, filtered through a 0.22μm microporous membrane, and then bottled. It is then pasteurized (65℃, 30 minutes) to obtain the finished turtle and snake wine.

[0026] In the second embodiment, the present invention provides a technical solution: based on the formula of the first embodiment, this embodiment adds 20 parts of Angelica sinensis, 20 parts of Codonopsis pilosula, 15 parts of Eucommia ulmoides, and 30 parts of Dioscorea opposita; The preparation method is the same as in the first embodiment, except that Angelica sinensis, Codonopsis pilosula, Eucommia ulmoides, and Dioscorea opposita are grouped according to their properties in the yin-yang sequential extraction step of the plant raw materials: Angelica sinensis, Codonopsis pilosula, and Dioscorea opposita were classified into the Yin-nourishing extraction group; Eucommia ulmoides is classified into the Yang-fraction extraction group; The remaining steps are the same as in the first embodiment.

[0027] In the third embodiment, the present invention provides a technical solution: This embodiment adds an alcohol precipitation purification step of the anion extract based on Example 1; After the yin-yang sequential extraction of plant raw materials, anhydrous ethanol is slowly added to the yin extract until the ethanol volume fraction is 75%. After stirring evenly, the mixture is allowed to stand for 18 hours to precipitate. The supernatant was removed by siphoning, the precipitate was collected, and freeze-dried at -50℃ for 24 hours to obtain the anionic polysaccharide product.

[0028] In the combined fermentation step, the anion polysaccharide concentrate, cation extract, and animal raw material enzymatic hydrolysate are combined and then used for subsequent concentration and co-fermentation. The remaining steps are the same as in the first embodiment.

[0029] Fourth embodiment, the present invention provides a technical solution: take 1000mL of the final turtle and snake wine product obtained in the first embodiment, add 15g of β-cyclodextrin and 30g of maltodextrin (the total amount of wall material added is 4.5% of the mass of the permeate), stir to dissolve and homogenize at 60℃ for 15 minutes; The product is dried using a spray dryer with an inlet air temperature of 180℃ and an outlet air temperature of 90℃ to obtain the instant solid powder of turtle and snake wine.

[0030] Fifth embodiment: The present invention provides a technical solution: In this embodiment, the co-fermentation step in the first embodiment is replaced by: The animal raw material enzymatic hydrolysate, anion extract and cation extract were combined, concentrated according to the conditions of the first embodiment, and then directly mixed with the formula amount of liquor. The mixture was then transferred into a ceramic jar that had been soaked in a mixture of liquor and honey water (volume ratio 6:1) for 72 hours. The jar was sealed and aged at 20°C for 200 days, during which time it was raked 4 times.

[0031] The step of cascade membrane separation and purification is replaced by: after aging, coarse filtration with 200-mesh filter cloth, followed by fine filtration with diatomaceous earth filter, and then bottling.

[0032] Comparative Example 1: Traditional soaking method; According to the formula of the first embodiment, the turtle, black-banded snake, viper, and all plant materials are directly placed into the liquor, sealed, and soaked for 90 days, stirring once a week during this period. After soaking, the liquor is filtered and bottled.

[0033] Comparative Example 2: Single Extraction Method; The sequential extraction of yin and yang in the first embodiment was changed to combining all plant materials and extracting them twice with 50% vol ethanol solution for 1.5 hours each time. The remaining steps are the same as in the first embodiment.

[0034] Product efficacy verification: Active ingredient content detection: The total peptide content was determined using the Folin-Ciocalteu method, and the total polysaccharide content was determined using the phenol-sulfuric acid method. The total content of active peptides and polysaccharide complexes in the molecular weight range of 3000-100000 Daltons was detected in the products of Examples 1-5 and the comparative examples. The results are as follows: Example 1 7.8 It is a translucent, brownish-red color with no sediment. Example 2 8.5 It is a translucent, brownish-red color with no sediment. Example 3 9.2 It is a translucent, brownish-red color with no sediment. Example 5 6.3 Brownish-yellow, slightly turbid, with a small amount of sediment. Comparative Example 1 1.5 Turbid, with obvious sediment. Comparative Example 2 4.2 Relatively clear, with occasional sediment. The results showed that the content of active peptides and polysaccharide complexes in the turtle and snake wine prepared by the method of the present invention was significantly higher than that of the traditional soaking method and the single extraction method, and the clarity of the wine was significantly better.

[0035] Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art and related fields based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described and explained in the present invention, unless otherwise specified or limited, shall be implemented according to conventional means in the art.

Claims

1. A tortoise and snake wine that integrates the yin-yang balance concept of tortoise and snake, characterized in that, It consists of the following raw materials in parts by weight: 50-150 portions of turtles; 30-80 parts of black-striped snake; Viper 20-60 portions; 30-60 parts of Polygonatum sibiricum; 30-60 servings of goji berries; 5-15 parts cinnamon; 20-50 parts of Poria cocos; 5-15 portions of dried tangerine peel; 5-15 parts licorice; 800-1500 servings of baijiu; The alcohol content of the liquor is 40-60% vol.

2. The tortoise and snake wine according to claim 1, characterized in that, The raw materials also include at least one of the following: 15-30 parts Angelica sinensis, 15-30 parts Codonopsis pilosula, 10-25 parts Eucommia ulmoides, and 20-40 parts Dioscorea opposita.

3. The tortoise and snake wine according to claim 1, characterized in that, The turtle is either a live turtle with its internal organs removed and then consumed as a whole in the wine, or its shell; the black-tailed snake and the viper are either live snakes with their internal organs removed and then consumed as a whole in the wine, or dried snakes cut into sections.

4. The method for preparing a tortoise and snake wine incorporating the yin-yang balance concept of tortoise and snake, as described in claim 1, is characterized in that... Includes the following steps: Step (1): Raw material pretreatment and corresponding enzymatic hydrolysis: Cleaned turtles, rat snakes, and vipers are cut into pieces and mixed in a weight ratio of 2-3:1:0.5-1. The mixture is then ground in a colloid mill until the particle size is ≤50μm. 1-3 times the amount of purified water is added to prepare an animal raw material slurry. The slurry is heated to 45-55℃, the pH is adjusted to 7.0-8.5, and 0.1-0.5% (w / w) of compound protease is added. The mixture is then incubated for 1-3 hours for enzymatic hydrolysis. Then cool to 30-40℃, adjust pH to 5.5-6.5, add 0.05-0.2% (w / w) of compound flavor enzyme, and continue incubation for 0.5-1.5 hours for enzymatic hydrolysis. After enzymatic hydrolysis, the temperature is raised to 85-95℃ and maintained for 15-30 minutes to inactivate the enzyme, yielding animal raw material enzymatic hydrolysate. Step (2): Sequential extraction of plant materials based on yin and yang: After being pretreated with wine, Polygonatum sibiricum was extracted in groups according to its yin and yang properties, along with Lycium barbarum, Poria cocos, cinnamon, tangerine peel, and licorice. Yin-based extraction: Take Polygonatum sibiricum, Lycium barbarum, and Poria cocos, add 6-10 times the amount of purified water, and extract with pulsed ultrasound at 60-70℃ for 40-60 minutes with an ultrasound power of 200-400W. Filter to obtain yin-based extract and yin-based residue. Yang fraction extraction: Take cinnamon, dried tangerine peel, and licorice, combine them with the yin fraction residue, add 8-12 times the amount of 40-60% vol ethanol solution, reflux extract at 75-85℃ for 1-2 hours, repeat the extraction twice, and combine to obtain yang fraction extract; Step (3): Co-fermentation: The animal raw material enzymatic hydrolysate, anion extract and cation extract were combined and concentrated to 1 / 3 to 1 / 2 of the original volume under the conditions of 45-50℃ and vacuum degree -0.08~-0.095MPa to obtain concentrated combined solution; Add the prescribed amount of baijiu (Chinese white liquor) to the concentrated compound solution, adjust the ethanol concentration to 18-25% vol, and inoculate with a mixed bacterial culture consisting of alcohol-tolerant brewing yeast and Hansenula anomala in a 2:1 ratio. The total inoculation volume is... Seal and ferment at 20-28℃ for 15-30 days; After fermentation, add more liquor to adjust the ethanol concentration to 38-42% vol; Step (4): Step-by-step membrane separation and purification: After fermentation, microfiltration was performed using a ceramic membrane with a pore size of 0.5-1μm under the conditions of transmembrane pressure difference of 0.15-0.30MPa and membrane surface flow velocity of 3-5m / s. The filtrate is then passed sequentially through ultrafiltration membranes with molecular weight cutoffs of 100,000 Daltons and 3,000 Daltons for fractionation. The permeate is collected, bottled, and sterilized to obtain turtle and snake wine.

5. The method for preparing a tortoise and snake wine incorporating the yin-yang balance concept of tortoise and snake, as described in claim 4, is characterized in that... The wine-processing pretreatment of Polygonatum in step (2) is as follows: mix Polygonatum with rice wine, let it soak until thoroughly moistened, and steam it at 100-120℃ for 2-4 hours. The working time of the pulse ultrasound is 5 seconds and the interval time is 3 seconds.

6. The method for preparing a tortoise and snake wine incorporating the yin-yang balance concept of tortoise and snake, as described in claim 4, is characterized in that... Step (2) also includes the step of alcohol precipitation of the anion extract: Add anhydrous ethanol to the anion extract until the ethanol volume fraction is 70-80%, let it stand for 12-24 hours to precipitate, collect the precipitate and freeze dry to obtain the anion polysaccharide refined product, and combine it with the cation extract and animal raw material enzymatic hydrolysate to participate in the co-fermentation in step (3).

7. The method for preparing a tortoise and snake wine incorporating the yin-yang balance concept of tortoise and snake, as described in claim 4, is characterized in that... In step (3), stir and open aeration for 5-10 minutes every day for the first 5 days of fermentation, then seal and anaerobic fermentation until the end.

8. The method for preparing a tortoise and snake wine incorporating the yin-yang balance concept of tortoise and snake, as described in claim 4, is characterized in that... In step (4), the retentate from the 100,000 Dalton ultrafiltration membrane is diluted with an equal amount of white wine and then ultrafiltered 1-2 times. The permeate is combined, and the retentate from the 3,000 Dalton ultrafiltration membrane is returned to step (3) as the substrate for the next batch of co-fermentation.

9. The method for preparing a tortoise and snake wine incorporating the yin-yang balance concept of tortoise and snake, as described in claim 4, is characterized in that... The preparation method further includes step (5): Add a composite wall material composed of β-cyclodextrin and maltodextrin in a ratio of 1:2 to 1:3 to the permeate obtained in step (4). The total amount added is 1-5% of the mass of the permeate. After homogenization and spray drying, a tortoise and snake wine solid instant powder is prepared.

10. The application of the tortoise and snake wine according to any one of claims 1-9 in the preparation of products for conditioning sub-health conditions.