A kind of health-preserving kung fu wine for promoting blood circulation and tonifying and its preparation method

Abstract

The health-preserving kung fu wine for promoting blood circulation and tonifying according to the present invention is made from the following raw materials in parts by mass: 20-30 parts of peach kernel, 25-35 parts of ginseng, 15-25 parts of Chinese yam, 15-25 parts of poria cocos, 25-35 parts of donkey-hide gelatin 25-35 parts of cinnamon, 15-25 parts of sealwort, 15-25 parts of medlar, 10-20 parts of mulberry, 15-25 parts of raspberry, 10-20 parts of licorice, 15-25 parts of bergamot, 10-20 parts of honeysuckle Compared with traditional medicinal wine, it has the advantages of strong drug effect, quick effect, good curative effect and low cost for bruises, bruises, pain, qi and blood and yin and yang deficiency, etc., and has a better market prospect.

Description

technical field [0001] The invention relates to medicinal wine, 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 fermented wine as the base ...

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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