CN114395461A

CN114395461A - Wine for tonifying qi, promoting blood circulation and reducing blood fat

Info

Publication number: CN114395461A
Application number: CN202111328103.7A
Authority: CN
Inventors: 侯书军; 沈玲娴
Original assignee: Shanghai Traditional Chinese Medicine Innovation Achievement Transformation Center Co ltd
Current assignee: Shanghai Traditional Chinese Medicine Innovation Achievement Transformation Center Co ltd
Priority date: 2021-11-10
Filing date: 2021-11-10
Publication date: 2022-04-26

Abstract

A wine for tonifying qi, promoting blood circulation and reducing blood fat relates to the technical field of health-preserving medicinal liquor, and the formula of the wine comprises the following components: 10% of sorghum original liquor; 27% of ginseng; 15-20% of poria cocos; 3-7% of medlar; 2-4% of Chinese yam; 5-7% of hawthorn; 15-20% of kudzu root; 6-10% of mulberry leaves; 3-7% of ginger, the invention takes high-quality sorghum wine as wine base, is matched with ginseng, is added with a plurality of auxiliary materials of tuckahoe, medlar, yam, hawthorn, kudzu root, mulberry leaf and ginger, and is prepared into the wine for tonifying qi, promoting blood circulation and reducing blood fat through a plurality of processes of pretreatment, burdening, soaking, heating, fermentation, extraction and filtration, blending, filling, sterilization and packaging, thereby having various effects of tonifying qi, promoting blood circulation, reducing blood fat, sobering up and invigorating stomach.

Description

Wine for tonifying qi, promoting blood circulation and reducing blood fat

Technical Field

The invention relates to the technical field of health-preserving medicinal liquor, in particular to wine for tonifying qi, promoting blood circulation and reducing blood fat.

Background

At present, the male, the female, the old and the young can all have the phenomena of body obesity, splenic qi irritability and the like. The obesity course is divided into three degrees: (1) mild: the weight is 20 to 30 percent higher than the standard weight; (2) medium: the weight is 31 to 50 percent higher than the standard weight; (3) and (3) severe degree: the body weight is more than 50% of the standard body weight. When a person with moderate or severe obesity goes upstairs, the person feels short breath, tiredness, hyperhidrosis, aversion to heat, shortness of breath, mild edema of lower limbs, soreness and pain in the waist and legs (proliferative arthritis occurs due to weight bearing), and purple streaks are visible on the skin of the outer sides of the buttocks, the inner sides of the thighs and the upper and lower abdomen. Because of the inconvenience of movement and shortness of breath in movement, people often like sitting, lying and moving less, even sleeping soundly, and also form a vicious circle to aggravate obesity.

In addition, according to modern living conditions, few people have poor health due to malnutrition, and the internal blood vessels of the body generally have the problem of blockage, so that dredging of the channels and collaterals is very important, blood is not smooth due to insufficient qi, water is not flowed due to blood blockage, and toxicity is not discharged due to water non-flowing. Once the body is "blocked," various diseases may follow. However, the traditional health wine has fewer varieties of traditional Chinese medicinal materials in the raw materials, and the traditional Chinese medicinal materials have large difference in drug effect, so that the curative effect of the health wine on the mental state and physical constitution of a human body is not significant, and the effect of the health wine is reduced, so that a novel health wine is urgently needed to solve the existing problems.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the wine for tonifying qi, promoting blood circulation and reducing blood fat, and the specific scheme is as follows:

the wine for tonifying qi, promoting blood circulation and reducing blood fat comprises the following components in parts by weight:

10% of sorghum original liquor;

27% of ginseng;

15-20% of poria cocos;

3-9% of medlar;

2-6% of Chinese yam;

4-8% of hawthorn;

15-20% of kudzu root;

6-10% of mulberry leaves;

3-8% of ginger.

Further, the content of each component in the formula of the medicinal liquor is preferably as follows:

10% of sorghum original liquor;

27% of ginseng;

18% of tuckahoe;

5% of medlar;

3% of Chinese yam;

6% of hawthorn;

18 percent of kudzu root;

8 percent of mulberry leaves;

fresh ginger 5%

Furthermore, the mulberry leaves in the formula of the medicinal liquor can be replaced by a mixture of tsaoko amomum fruits and chrysanthemum.

Further, the production process of the wine comprises the following steps:

step one, adding raw materials of ginseng, tuckahoe, medlar, yam, hawthorn, kudzu root and mulberry leaf into a crusher for crushing, wherein the mesh number of the crusher is set to be 10 meshes, so as to obtain a traditional Chinese medicine mixture;

step two, uniformly mixing the traditional Chinese medicine mixture and purified water according to the proportion of 1:1, heating and steaming the mixture for 120 minutes in a water-proof manner, and then cooling the mixture to room temperature;

adding yeast into the cooled traditional Chinese medicine mixture, and fermenting for 24-48 hours in a sealed manner at the indoor temperature of 20-35 ℃;

putting the fermented traditional Chinese medicine mixture into a pottery jar, adding sorghum base liquor into the pottery jar, and mixing the traditional Chinese medicine mixture and the sorghum base liquor according to a ratio of 1:10 to obtain liquor base liquor;

step five, putting the wine stock solution into an ultrasonic instrument for extraction, taking out supernatant after extraction is finished, and drying filtered medicine residues by a centrifugal machine;

and step six, filtering and filling the wine products into bottles, and then packaging.

Further, the heating process in the second step is heating at 100 ℃ for 10 minutes, heating at 90 ℃ for 30 minutes, heating at 80 ℃ for 20 minutes, and heating at 100 ℃ for 60 minutes in sequence.

Further, the fermentation mode in the third step is set as that the sterilized traditional Chinese medicine mixture is used as a culture medium to inoculate red yeast rice in the environment with the oxygen content of 8-20% and the water content of 20% -35%.

Further, in the fifth step, the extraction mode is set to last for 15-30 days, and the extraction time is 50-80 minutes per day.

Further, the working temperature is 25-27 degrees when the extraction time is 80 minutes, and the extraction time is reduced from 80 minutes to 10 minutes along with the increase of the working temperature by 2 degrees.

Compared with the prior art, the invention has the following beneficial effects:

(1) the invention takes high-quality sorghum original wine as wine base, not only can prevent corrosion and remove impurities, help dissolving medicines, correct odor and avoid fishy smell, but also can moderate medicine property, change medicine property, enhance curative effect and reduce toxicity, is matched with ginseng, and is added with a plurality of auxiliary materials of tuckahoe, medlar, yam, hawthorn, kudzuvine root, mulberry leaf and ginger, and the wine for tonifying qi, promoting blood circulation and reducing blood fat is prepared after a plurality of processes of pretreatment, burdening, soaking, heating, fermentation, extraction, filtration, blending, filling, sterilization and packaging. In detail, ginseng as a high-nutrition traditional Chinese medicine not only has well-known effects of promoting brain function, improving heart function, organism immunity and the like, and can regulate and regulate the nerve function of a central nervous system, so that the nervous process of disorder caused by tension is recovered, poria cocos as a traditional Chinese medicine is light in smell and seeps, and is used for treating edema, oliguria, phlegm retention, dizziness, palpitation, poor appetite, loose stool, uneasiness, palpitation and insomnia, medlar has the effects of tonifying kidney, nourishing liver, moistening lung, improving eyesight and the like, Chinese yam has the effects of tonifying qi, promoting blood circulation, tonifying spleen and stomach, promoting fluid production and tonifying kidney, hawthorn has the effect of tonifying spleen and appetizing, and also has the effects of reducing blood fat, reducing blood pressure, strengthening heart and resisting arrhythmia, so the effects of tonifying qi of a human body between ginseng, poria cocos, medlar, Chinese yam and hawthorn have a synergistic effect.

In addition, ginseng contains various antioxidant substances, such as ginsenoside, ginseng polyacetylene compounds, panaxadiol saponin, etc. The compounds have lipid peroxidation resisting effect, and are the basis of anti-aging effect, the kudzu root is used as a natural Chinese herbal medicine, and the kudzu root isoflavone and other substances contained in the kudzu root have the effects of eliminating excessive oxygen free radicals in the body and being beneficial to maintaining beauty and keeping young, so the ginseng and the kudzu root have the synergistic effect on the anti-aging effect, and are suitable for women and old people to take. In addition, the ginseng can also promote metabolism in a human body to accelerate blood flow, and the kudzuvine root has the blood pressure reducing effects of expanding blood vessels and reducing peripheral vascular resistance and increasing coronary blood flow and cerebral blood flow, so the ginseng and the kudzuvine root have a synergistic effect on the effect of promoting blood circulation of the human body.

Besides the anti-aging function, the ginseng has the function of regulating physiological functions such as nerve, endocrine, immunologic function, substance metabolism and the like, and can accelerate the metabolism of a human body by drinking a proper amount of the ginseng, reduce the storage of fat and reduce the possibility of obesity of the human body by long-term insisting on of drinking. The tsaoko is pungent and warm, can eliminate indigestion and alcoholism, has a synergistic effect of promoting metabolism with ginseng, and the kudzuvine root also has the effects of decomposing alcohol, sobering up and invigorating stomach, sobering up and protecting liver and the like, so the sobering-up effect between the tsaoko and the kudzuvine root has a synergistic effect, and compared with the existing health-care wine, the health-care wine can quickly sober up and greatly reduce the damage to the spleen and stomach after a human body drinks the wine.

In a review, the white spirit can be directly applied to the triple energizer (upper energizer, middle energizer and lower energizer) to help get through the whole body, promote blood circulation and remove blood stasis, and the Chinese herbal compound of the invention takes the sorghum spirit as a guide to enter blood vessels to reach the disease focus, and has the effects of activating, taking qi as the commander of blood, tonifying qi and promoting blood circulation, accelerating blood lipid metabolism, improving metabolic syndrome and regulating the sub-health of the human body. Moreover, based on the characteristics of the wine of the invention, such as promoting metabolism, promoting blood flow, reducing blood pressure and blood fat, the wine is not only suitable for people with high pressure and obesity, but also suitable for patients with high blood pressure, postoperative stroke, cerebral hemorrhage and other focus on blood vessels to realize blood circulation promotion and blood stasis removal.

(2) Most of traditional health-preserving wine is obtained by soaking a plurality of traditional Chinese medicine raw materials in wine, the types and the dissolution amount of active ingredients in the raw materials are not controlled well, the health-preserving effect of the obtained health-preserving wine is not controllable, the side effect is not in an expected range, the health-preserving wine is not suitable for long-term drinking, and the health-preserving effect is poor. In the preparation process of the medicinal liquor, the traditional Chinese medicine mixture is heated in a steam mode to accelerate the dissolution of the effective components in the traditional Chinese medicine raw materials, the traditional Chinese medicine mixture with the extracted effective components of the traditional Chinese medicine is biologically converted in a fermentation mode, and macromolecular substances of the traditional Chinese medicine are converted into micromolecular components which can be directly absorbed by intestinal tracts of human bodies through microorganism conversion, so that the drug effect of the traditional Chinese medicine can be quickly absorbed.

(3) A plurality of beneficial strains are added in the fermentation process of the traditional Chinese medicine, and more secondary metabolites of probiotic flora can be generated. Through enzymolysis in the fermentation process, Chinese herbal medicines and probiotics gain each other, the activity and the content of effective substances are increased, and meanwhile, more secondary metabolites capable of being directly absorbed by intestines and stomach are generated, and more beneficial components are generated.

Ginseng, Poria, radix Puerariae, folium Mori, and fructus Tsaoko have bitter or astringent taste, and by fermentation of probiotics, original bitter taste is masked or changed, and drinking taste can be improved by adding fructus Lycii, fructus crataegi, and flos Chrysanthemi. The combined fermentation of the traditional Chinese medicine and the probiotics not only exerts the medicinal value of the medicinal materials, but also increases the efficacy of the probiotics, and the two interact with each other to exert force comprehensively, so that the effect is much stronger than that of taking the traditional Chinese medicine or the probiotics singly.

Detailed Description

The present invention will be described in further detail with reference to examples, but the present invention is not limited to these examples.

The wine for tonifying qi, promoting blood circulation and reducing blood fat adopts the compatibility of yin and yang, avoids the one-sided yang strengthening or yin nourishing, has the bidirectional effect of benefiting yin and benefiting yang, neutralizes and balances the body functions, comprehensively conditions qi and blood, yin and yang in a human body, and can effectively improve the physique of the human body.

A wine for tonifying qi, promoting blood circulation and reducing blood fat comprises the following components:

10% of sorghum original liquor;

27% of ginseng;

15-20% of poria cocos;

3-7% of medlar;

2-4% of Chinese yam;

5-7% of hawthorn;

15-20% of kudzu root;

6-10% of mulberry leaves;

3-7% of ginger.

Optimally, the mulberry leaves in the formula of the medicinal liquor can be replaced by a mixture of tsaoko amomum fruits and chrysanthemum.

Correspondingly, the invention also provides a production process of the wine, which comprises the following steps:

Optimally, the heating process in the second step is heating at 100 ℃ for 10 minutes, heating at 90 ℃ for 30 minutes, heating at 80 ℃ for 20 minutes and heating at 100 ℃ for 60 minutes in sequence. Because the dissolution rates of different traditional Chinese medicines in the traditional Chinese medicine mixture are different, the traditional Chinese medicines are heated for a long time at low temperature and heated for a short time at high temperature, so that each traditional Chinese medicine can be fully dissolved, and the efficacy of the traditional Chinese medicines can be fully exerted.

Optimally, the fermentation mode in the third step is set as that the sterilized traditional Chinese medicine mixture is used as a culture medium to inoculate red yeast rice in the environment with the oxygen content of 8-20% and the water content of 20-35%. Red yeast rice is used as a fermentation strain, and various enzymes such as cellulase, ligninase and lipase are generated under the action of probiotics in the microbial growth and metabolism process. Enzymes are biocatalysts with high catalytic efficiency, which allow complex biochemical reactions to be rapidly completed at normal temperature and pressure. The microorganism has strong decomposition and conversion capability, and simultaneously, the humidity, the oxygen content and the temperature in the fermentation process are controlled within the range, so that the traditional Chinese medicine mixture can generate abundant secondary metabolites.

Optimally, in the step five, the extraction mode is set to last for 15 to 30 days, and the extraction time is 50 to 80 minutes per day. The working temperature is 25-27 ℃ when the extraction time is 80 minutes, and the extraction time is reduced from 80 minutes to 10 minutes as the working temperature increases by 2 degrees. Due to the fact that the temperature rises, the layering speed of the wine stock solution can be increased, and by means of the arrangement, the time required by extraction can be flexibly changed according to the change of the environment temperature during extraction, and the workload is reduced.

In light of the foregoing, the present invention proposes the following embodiments 1 to 3.

Example 1

10% of sorghum original liquor;

27% of ginseng;

15% of tuckahoe;

5% of medlar;

2% of Chinese yam;

8% of hawthorn;

17% of kudzu root;

9 percent of mulberry leaves;

7 percent of ginger

Example 2

10% of sorghum original liquor;

27% of ginseng;

18% of tuckahoe;

5% of medlar;

3% of Chinese yam;

6% of hawthorn;

18 percent of kudzu root;

8 percent of mulberry leaves;

fresh ginger 5%

Example 3

10% of sorghum original liquor;

27% of ginseng;

16% of tuckahoe;

6% of medlar;

5% of Chinese yam;

7% of hawthorn;

15% of kudzu root;

10 percent of mulberry leaves;

2% of amomum tsao-ko;

2 percent of chrysanthemum.

The corresponding wines of examples 1-3 were prepared according to the previously described wine preparation process, and volunteer trials were conducted on the wines of examples 1-3.

Test of

In the invention, 100 volunteers with higher daily stress and obesity are selected as testers. And the above 60 subjects were divided into 3 groups of 20 each. The first group was administered the wine of example 1, the second group was administered the wine of example 2, and the third group was administered the wine of example 3. The administration mode is as follows: 10g-20 g/day for 4 months. The weight of the 60 testers is tested every two weeks during 4 months of taking, the mood grade test is carried out on the 60 testers every day, and the conditions of dredging the channels and collaterals, the mood and the like of the human body of the testers can be reflected through the mood grade test. Finally, as shown in Table 1, the number of people in different weight loss jin number ranges within 4 months is counted, namely the weight is reduced by 8-10 jin and the weight is reduced by 6-8 jin respectively; the weight is reduced by 3-6 jin and 1-3 jin; and counting the number of people with the best mood grade in 4 months, the number of people with the level A in 100 days, the number of people with the level B in 80 days, the number of people with the level C in 60 days and the number of people with the level D in 40 days when the mood is normal in 4 months.

Table 1: weight data sheet

Table 2: mood grade data table

The invention also determined the efficacy of the wines of examples 1 to 3 in promoting blood circulation to remove blood stasis. The symptoms of the patients are chest distress caused by unsmooth blood vessels and stasis. The patients were divided into 3 groups, each group had 10 patients, and the first group was administered the wine of example 1, the second group was administered the wine of example 2, and the third group was administered the wine of example 3. Each patient takes 10g-20g of the wine of the invention per day for 4 months.

After taking the wine of example 1, 5 of 8 patients had complete cure of the symptoms of unsmooth blood vessels and chest distress, and 3 patients had significant relief of the symptoms.

After taking the wine of example 2, 8 patients were completely cured of symptoms of unsmooth blood vessels and chest distress.

After the wine of example 3 was taken, the symptoms of unsmooth blood vessels and chest distress in 4 of 8 patients were completely cured, and the symptoms of 4 patients were significantly alleviated.

The invention also determines the subsequent effects of the wine in the embodiment 1 in the aspects of hypertension, postoperative stroke and cerebral hemorrhage for promoting blood circulation and removing blood stasis.

When a certain woman is 71 years old and is paralyzed in bed due to cerebral hemorrhage, and a certain man is 65 years old and is paralyzed in bed due to apoplexy, 25g of the wine is taken every time, the wine is taken twice a month in the morning and at night, the joints can move slightly, and after the wine is taken for one month, the wine can get out of bed to move normally and recover as usual.

The dosage of the wine for a male, 60 years old and hypertensive patients is 15g each time, the wine is taken in the morning and at night, after the wine is taken for one month, the highest blood pressure is reduced, the wine is continuously taken for one month, the wine is not taken, the blood pressure is recovered to be normal, and then the wine is continuously taken once a day, 5-10g each time, so that the hypertensive symptoms do not relapse.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.

Claims

1. The wine for tonifying qi, promoting blood circulation and reducing blood fat is characterized in that the formula of the liqueur comprises the following components:

10% of sorghum original liquor;

27% of ginseng;

15-20% of poria cocos;

3-7% of medlar;

2-4% of Chinese yam;

5-7% of hawthorn;

15-20% of kudzu root;

6-10% of mulberry leaves;

3-7% of ginger.

2. The wine for tonifying qi, promoting blood circulation and reducing blood fat according to claim 1, wherein the contents of the components in the formula of the medicinal wine are preferably as follows:

10% of sorghum original liquor;

27% of ginseng;

18% of tuckahoe;

5% of medlar;

3% of Chinese yam;

6% of hawthorn;

18 percent of kudzu root;

8 percent of mulberry leaves;

5 percent of ginger.

3. The wine for tonifying qi, promoting blood circulation and reducing blood fat as claimed in claim 2, wherein the mulberry leaves in the formula of the medicinal wine can be replaced by a mixture of tsaoko amomum fruits and chrysanthemum.

4. The wine for tonifying qi, promoting blood circulation and reducing blood fat according to claim 1, wherein the production process of the liqueur is as follows:

putting the fermented traditional Chinese medicine mixture into a pottery jar, adding sorghum base liquor into the pottery jar, and mixing the traditional Chinese medicine mixture and the sorghum base liquor according to the ratio of 1:10 to obtain a liqueur stock solution;

step five, putting the liqueur stock solution into an ultrasonic instrument for extraction, taking out supernatant after extraction is finished, and drying filtered medicine residues by a centrifugal machine;

and step six, filtering the liqueur product, filling the filtered liqueur product into bottles, and then packaging.

5. The wine for invigorating qi, promoting blood circulation and reducing blood lipid as claimed in claim 4, wherein the heating process in the second step is sequentially heating at 100 ℃ for 10 minutes, at 90 ℃ for 30 minutes, at 80 ℃ for 20 minutes, and at 100 ℃ for 60 minutes.

6. The wine for invigorating qi, promoting blood circulation and reducing blood lipid according to claim 4, wherein the fermentation in the third step is performed by inoculating red yeast rice with the sterilized traditional Chinese medicine mixture as a culture medium in an environment with an oxygen content of 8-20% and a water content of 20-35%.

7. The wine for invigorating qi, promoting blood circulation and reducing blood lipid as claimed in claim 4, wherein in the fifth step, the extraction mode is set to last for 15-30 days, and the extraction time is 50-80 minutes per day.

8. The wine for invigorating qi, promoting blood circulation and reducing blood lipid as claimed in claim 7, wherein the working temperature is 25-27 degrees when the extraction time is 80 minutes, and the extraction time is decreased from 80 minutes to 10 minutes with every 2 degrees increase of the working temperature.