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CN-121991778-A - Ginseng sauce-flavored wine for tonifying qi and blood, nourishing yin and tonifying yang and preparation process thereof

CN121991778ACN 121991778 ACN121991778 ACN 121991778ACN-121991778-A

Abstract

The invention discloses ginseng sauce-flavor wine for tonifying qi and blood, nourishing yin and tonifying yang and a preparation process thereof, and relates to the technical field of sauce-flavor wine, wherein the ginseng sauce-flavor wine is prepared from the following materials: 100-500 parts of ginseng, 20-250 parts of medlar, 10-300 parts of pilose antler, 20-200 parts of astragalus, 1-100 parts of angelica, 1-210 parts of donkey-hide gelatin, 11-30 parts of rhizoma polygonati, 10-50 parts of cordyceps militaris, 20-100 parts of sandalwood, 100-5000 parts of base wine, 10-300 parts of honey and 100-500 parts of red date. The raw materials are matched scientifically, ginseng and medlar medicinal materials are synergistic, the effects of tonifying qi and blood and nourishing yin and tonifying yang are enhanced, the honey is refined, the base wine is removed from sediment, the medicinal materials are made into wine in the pretreatment link, the purity and the efficacy of the raw materials are improved, different medicinal materials are fully dissolved out through step soaking, the utilization rate is improved, the cell wall breaking is promoted through ultrasonic wave and nitrogen gas introducing treatment, the extraction of effective components is accelerated, the clarification of wine liquid is ensured through multiple times of filtration, nutrition and mellow taste are added to donkey-hide gelatin and refined honey, the esterification reaction is promoted through ageing, and the taste is soft and the components are fused.

Inventors

  • LIU ZHAOJIE

Assignees

  • 贵州汉君台酒业有限公司

Dates

Publication Date
20260508
Application Date
20251112

Claims (10)

  1. 1. The ginseng sauce-flavored wine is characterized by being prepared from 100-500 parts of ginseng, 20-250 parts of medlar, 10-300 parts of hairy antler, 20-200 parts of astragalus membranaceus, 1-100 parts of angelica sinensis, 1-210 parts of donkey-hide gelatin, 11-30 parts of rhizoma polygonati, 10-50 parts of cordyceps militaris, 20-100 parts of sandalwood, 100-5000 parts of base wine, 10-300 parts of honey and 100-500 parts of red dates.
  2. 2. The ginseng soy sauce wine for tonifying qi, blood, nourishing yin and tonifying yang according to claim 1 is characterized by being prepared from the following materials of 250 parts of ginseng, 100 parts of medlar, 120 parts of hairy antler, 120 parts of astragalus mongholicus, 50 parts of angelica sinensis, 100 parts of donkey-hide gelatin, 30 parts of rhizoma polygonati, 20 parts of cordyceps militaris, 20 parts of sandalwood, 4000 parts of base wine, 20 parts of honey and 100 parts of red dates.
  3. 3. The ginseng soy sauce wine for invigorating qi, blood, nourishing yin and tonifying yang according to claim 1, wherein the ginseng is round ginseng, the medlar comprises red medlar, black medlar, yellow medlar and white medlar, and the base wine is grain base wine.
  4. 4. A preparation process of ginseng soy sauce wine for tonifying qi, blood, nourishing yin and tonifying yang, which is applied to the ginseng soy sauce wine for tonifying qi, blood, nourishing yin and tonifying yang of claims 1-3, and is characterized by comprising the following preparation steps: S1, preparing the following materials, by weight, 100-500 parts of ginseng, 20-250 parts of medlar, 10-300 parts of hairy antler, 20-200 parts of astragalus membranaceus, 1-100 parts of angelica sinensis, 1-210 parts of donkey-hide gelatin, 11-30 parts of rhizoma polygonati, 10-50 parts of cordyceps militaris, 20-100 parts of sandalwood, 100-5000 parts of base wine, 10-300 parts of honey and 100-500 parts of red dates; S2, preprocessing medicinal materials, namely preprocessing the medicinal materials for later use, heating honey to 116-118 ℃, removing impurities and moisture, selecting 52-60-degree Maotai-flavor liquor as base liquor, standing for 24 hours in advance to remove sediment, soaking pilose antler in yellow wine for 24 hours, steaming for 1-2 hours until the pilose antler is transparent, airing, adding yellow wine into rhizoma polygonati according to the proportion of 10:2, uniformly stirring, sealing, stewing until the wine is absorbed, steaming in a steaming container until the wine is black brown and glossy, and taking out slices; S3, placing ginseng, hairy antler, astragalus root, angelica and sandalwood coarse powder into a ceramic jar, adding 70% base wine, uniformly stirring, sealing, soaking in a cool and ventilated place for 30d, and stirring for 1 time at intervals of 5 d; Soaking for 30 days, adding fructus Lycii, rhizoma Polygonati, cordyceps militaris and fructus Jujubae, adding the rest 30% base wine, sealing, soaking for 20 days, and stirring for 1 time every day; S4, respectively treating with 40kHz ultrasonic waves for 30min when soaking for 15d, 30d and 50d, and introducing nitrogen into the wine to form micro-bubbles to wrap medicinal material particles so as to promote the wall breaking of medicinal material cells; S5, filtering and removing residues by using gauze after soaking, collecting primary filtrate, adding a small amount of base liquor into residues for re-soaking for 3 days, filtering and combining the residues with the primary filtrate, filtering the combined filtrate by using a diatomite filter, finely filtering the combined filtrate by using a 0.45 mu m microporous filter membrane, removing fine impurities, adding small donkey-hide gelatin blocks into the filtrate, stirring until the small donkey-hide gelatin blocks are completely dissolved, adding refined honey according to a proportion, stirring uniformly, and standing for 5 days for full fusion; S6, transferring the prepared wine into a ceramic jar, sealing, aging at a constant temperature Chen Niangku for more than 6 months, uncovering and deflating for 1 time each month, and promoting esterification reaction of the wine; and S7, after the ageing is finished, sampling and detecting the alcohol degree, the content of the effective components and the microorganism index, and filling the qualified products into a glass bottle by using sterile filling equipment, sealing by a gland, labeling and warehousing.
  5. 5. The preparation process of ginseng sauce wine for tonifying qi, blood, nourishing yin and tonifying yang, according to claim 1, is characterized in that the pretreatment of the traditional Chinese medicinal materials in the step S2 comprises the steps of slicing ginseng without mildew and worm damage, cleaning medlar, scraping fuzz of hairy antler, slicing astragalus mongholicus, moistening angelica, breaking donkey-hide gelatin into small pieces, steaming sealwort wine, slicing, cleaning cordyceps militaris, grinding sandalwood into powder, removing cores of red dates, and cleaning after breaking open.
  6. 6. The preparation process of ginseng Maotai-flavor wine for invigorating qi, blood, nourishing yin and tonifying yang according to claim 1 is characterized in that in the step S3, stirring is performed by selecting a stirring rod, the stirring rod is vertically inserted into a ceramic jar, the stirring rod is downwards inserted into a jar bottom from the center position of the jar, stirring is performed for 6-9 circles, the light medicinal material at the bottom is loosened, the light medicinal material is separated from the jar bottom, and the jar cover is covered and sealed after standing for 1-2 min.
  7. 7. The preparation process of ginseng soy sauce wine for tonifying qi, blood, nourishing yin and tonifying yang according to claim 1, wherein the step S4 comprises the steps of debugging equipment, fixing an ultrasonic probe, adjusting nitrogen pressure and checking the wine state; Introducing nitrogen for the first 5min to form micro bubbles to wrap the medicinal material, synchronizing ultrasonic and nitrogen introduction for 30min, breaking wall by cavitation effect to adjust bubble density, continuing nitrogen introduction for the second 5min to take out scraps, standing and covering the cylinder.
  8. 8. The preparation process of ginseng Maotai-flavor wine for tonifying qi, blood, nourishing yin and tonifying yang according to claim 7 is further characterized by comprising the steps of opening a nitrogen valve, introducing nitrogen into wine liquid through a bubble generator to form microbubbles with diameters of 10-50 mu m, and enabling the microbubbles to rise and adhere to the surfaces of medicinal materials to form a bubble wrapping layer; Starting an ultrasonic extractor, setting the frequency to 40kHz and the power to 200W, starting timing, and generating high-frequency vibration by ultrasonic waves in wine liquid to enable microbubbles to undergo a cavitation effect of compression-expansion-rupture, and enabling local high temperature and impact force released at the moment of rupture to penetrate through the cell wall of a medicinal material; The nitrogen was kept continuously vented and the bubble density was observed every 5 min.
  9. 9. The preparation process of ginseng soy sauce wine for invigorating qi, blood, nourishing yin and tonifying yang according to claim 1, wherein the step of combining the filtered ginseng soy sauce wine with the primary filtrate in the step S5 is as follows: Standing the primary filtrate for 2h, waiting for suspended particles to naturally settle, pouring the supernatant into a clean ceramic jar, standing the residue filtrate after re-soaking for 3d for 1h, and removing a small amount of sediment at the bottom; When combining, the re-leaching filtrate is poured into the primary filtrate along the cylinder wall and stirred clockwise for full mixing.
  10. 10. The preparation process of ginseng soy sauce wine for tonifying qi, blood, nourishing yin and tonifying yang according to claim 1, wherein the aging temperature in the step S6 is 18-20 ℃ and the humidity is controlled to 65% -70%.

Description

Ginseng sauce-flavored wine for tonifying qi and blood, nourishing yin and tonifying yang and preparation process thereof Technical Field The invention relates to the technical field of sauce-flavor wine, in particular to ginseng sauce-flavor wine for tonifying qi, blood, nourishing yin and tonifying yang and a preparation process thereof. Background In the traditional health culture of China, the combination of wine and traditional Chinese medicine has a long history, and the medicinal liquor is taken as a unique health-preserving beverage, has the warmth-promoting property of the wine and the nourishing efficacy of medicinal materials, is deeply favored by the masses, and has increasingly common sub-health problems caused by factors such as increased working pressure, irregular diet and action along with the acceleration of modern life rhythm, wherein the symptoms such as fatigue and hypodynamia, reduced immunity, listlessness and the like caused by deficiency of qi and blood and imbalance of yin and yang are particularly common, so the health-preserving wine with the efficacy of tonifying qi and blood and nourishing yin and tonifying yang is increasingly required; At present, the health wine in the market has various types, but most of the health wine has the problems of single efficacy, unreasonable formula or rough preparation process, and the like, part of the products are only focused on tonifying qi or enriching blood, the comprehensive effects of tonifying qi and blood and regulating yin and yang are difficult to realize, while some products are added with various medicinal materials, the dissolution rate of active ingredients is low due to improper pretreatment of the medicinal materials and lag of an extraction method, the efficacy is limited, and some products adopt the base wine with poor quality or lack of ageing process, so that the wine body has rough taste and strong stimulation, the fusion degree of the medicinal materials and the wine liquid is poor, the drinking experience and the health effect are influenced, the traditional medicinal wine preparation is mainly dependent on simple soaking, scientific control on the extraction process is lacking, active ingredients in the medicinal materials are difficult to be fully released, meanwhile, the problems of poor stability of the wine body, easy precipitation and deterioration are likely to occur due to incomplete impurity removal, and the like are provided. Disclosure of Invention In order to solve the technical problems, the ginseng sauce-flavor wine for tonifying qi, blood, nourishing yin and tonifying yang and the preparation process thereof are provided. The ginseng sauce wine is prepared from 100-500 parts of ginseng, 20-250 parts of medlar, 10-300 parts of hairy antler, 20-200 parts of astragalus membranaceus, 1-100 parts of angelica sinensis, 1-210 parts of donkey-hide gelatin, 11-30 parts of rhizoma polygonati, 10-50 parts of cordyceps militaris, 20-100 parts of sandalwood, 100-5000 parts of base wine, 10-300 parts of honey and 100-500 parts of red dates. Preferably, the ginseng sauce fragrant wine is prepared from the following materials of 250 parts of ginseng, 100 parts of medlar, 120 parts of hairy antler, 120 parts of astragalus, 50 parts of angelica, 100 parts of donkey-hide gelatin, 30 parts of rhizoma polygonati, 20 parts of cordyceps militaris, 20 parts of sandalwood, 4000 parts of base wine, 20 parts of honey and 100 parts of red date. Preferably, the ginseng is round ginseng, the medlar comprises red medlar, black medlar, yellow medlar and white medlar, and the base wine is grain base wine. A preparation process of ginseng sauce-flavor wine for tonifying qi, blood, nourishing yin and tonifying yang is applied to the ginseng sauce-flavor wine for tonifying qi, blood, nourishing yin and tonifying yang, and the preparation process comprises the following steps: S1, preparing the following materials, by weight, 100-500 parts of ginseng, 20-250 parts of medlar, 10-300 parts of hairy antler, 20-200 parts of astragalus membranaceus, 1-100 parts of angelica sinensis, 1-210 parts of donkey-hide gelatin, 11-30 parts of rhizoma polygonati, 10-50 parts of cordyceps militaris, 20-100 parts of sandalwood, 100-5000 parts of base wine, 10-300 parts of honey and 100-500 parts of red dates; S2, preprocessing medicinal materials, namely preprocessing the medicinal materials for later use, heating honey to 116-118 ℃, removing impurities and moisture, selecting 52-60-degree Maotai-flavor liquor as base liquor, standing for 24 hours in advance to remove sediment, soaking pilose antler in yellow wine for 24 hours, steaming for 1-2 hours until the pilose antler is transparent, airing, adding yellow wine into rhizoma polygonati according to the proportion of 10:2, uniformly stirring, sealing, stewing until the wine is absorbed, steaming in a steaming container until the wine is black brown and glossy, and taking out slices; S3, placing ginseng, ha