Health maintenance kung fu liquor capable of activating blood and achieving nourishing and making method thereof

Abstract

The invention discloses health maintenance kung fu liquor. The health maintenance kung fu liquor is made from, by mass, 20-30 parts of peach kernels, 25-35 parts of ginseng, 15-25 parts of Chinese yam, 15-25 parts of poria cocos, 25-35 parts of colla corii asini, 25-35 parts of cinnamon, 15-25 parts of sealwort, 15-25 parts of the fruit of Chinese wolfberry, 10-20 parts of mulberry, 15-25 parts ofraspberry, 10-20 parts of licorice roots, 15-25 parts of fingered citron and 10-20 parts of honeysuckle. Compared with traditional medicinal liquor, the liqur has the advantages of being high in medicine effect, rapid in effect, good in treatment effect, low in cost and the like for diseases such as traumatic injuries, pain caused by ecchymoma and qi and blood and yin-yang deficiency and has thegood market prospect.

Description

technical field [0001] The invention relates to the field of activated carbon production, in particular to a health-preserving kung fu wine for promoting blood circulation and tonifying and a preparation method thereof. Background technique [0002] Health-preserving wine has a long history in my country, from the "Shang" of Yin Shang in ancient times, "Fifty-two Disease Prescriptions" at the end of the 3rd century BC, "Health Prescriptions" and Chinese medical classics "Huangdi Neijing" to "Shen Nong" written in the Han Dynasty. It is recorded in "Compendium of Materia Medica" and even the world-famous masterpiece "Compendium of Materia Medica". Its development and consumption are influenced by the theory of health care in traditional Chinese medicine. As a traditional health-care dosage form, health-preserving wine is mainly used to regulate physiological functions for the purpose of health care, health preservation and fitness. It uses edible alcohol, distilled wine or f...

AI Technical Summary

Problems solved by technology

Secondly, the second major technical difficulty in the R&D and production of health wine is to select a suitable process from numerous extraction processes or to develop a new process for actual production. Among them, the normal temperature leaching method and the percolation method are simple and easy to implement, with less impurities, less loss of flavor components, and less susceptible to oxidation and decomposition. However, the leaching or percolation takes a long time and the relative leaching concentration is low, that is, The leaching rate of functional components of raw and auxiliary materials is also relatively low

The circulation of the base wine during normal temperature circulation can increase the concentration gradient, the active ingredients can be fully extracted, and the medicinal residue can also form a natural filter layer, but some tissue fragments, protein, pectin, polysaccharides and other components will be leached. Not only will it affect the stability of the active substance, but also precipitation and flocculation will affect the clarity of the wine to a certain extent

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