CN105219600A - The preparation method of ginseng flower active liquor - Google Patents
The preparation method of ginseng flower active liquor Download PDFInfo
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- CN105219600A CN105219600A CN201510647554.5A CN201510647554A CN105219600A CN 105219600 A CN105219600 A CN 105219600A CN 201510647554 A CN201510647554 A CN 201510647554A CN 105219600 A CN105219600 A CN 105219600A
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Abstract
The present invention relates to a kind of preparation method of ginseng flower active liquor, comprise (1) and prepare base wine; (2) described for step (1) base wine is sent in container, leave standstill 30 ~ 35 hours; (3) in the base wine in step (2), snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is added; Filter, seal after 105 ~ 215 days, make active group wine; (4) the active group wine described in step (3) is put into after ginseng being carried out pre-treatment; The mass ratio that described people participates in active group wine is followed successively by 15 ~ 35:450 ~ 850; (5) under the temperature environment of 18 ~ 30 DEG C, leave standstill 58 ~ 65 days, after radical bud sprouted by the described ginseng of step (4), obtain object product.The object of the invention product has calms the nerves, and improve thinking ability, Improving memory power, prevents the effects such as senile dementia.
Description
Technical field
The invention belongs to the preparation method field of medicinal liquor, particularly relate to a kind of preparation method of ginseng flower active liquor.
Background technology
Ginseng, Araliaceae, belongs to per nnial herb, high 30 ~ 60 centimetres, the weather that its happiness is shady and cool, moistening, in the theropencedrymion being grown on the little height above sea level of day and night temperature gentle slope, 500 ~ 1100 meters of mountain regions or slope land or shaw more.Because root is loose, if shape spindle, often have bifurcated, overall picture quite like the head of people, hand, foot and four limbs, so be called ginseng.In general medicinal liquor preparation technology, the raw material thing after normal employing pulverizing is dissolved in the technology pattern in base wine.This pattern generally can cause Chinese herb medicine without regenerative power, and the pharmacologically active of medicine is subject to certain suppression.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art part and provides a kind of technique simple, and ginseng can be made to have the preparation method of the ginseng flower active liquor of regenerative power.
For achieving the above object, the present invention realizes like this.
A preparation method for ginseng flower active liquor, can implement as follows successively.
(1) base wine is prepared.
(2) described for step (1) base wine is sent in container, leave standstill 30 ~ 35 hours.
(3) in the base wine in step (2), snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is added; Filter, seal after 100 ~ 210 days, make active group wine.
(4) the active group wine described in step (3) is put into after ginseng being carried out pre-treatment; The mass ratio that described people participates in active group wine is followed successively by 12 ~ 31:500 ~ 750.
(5) under the temperature environment of 20 ~ 28 DEG C, leave standstill 55 ~ 60 days, after radical bud sprouted by the described ginseng of step (4), obtain object product.
As a kind of preferred version, the mass ratio of snow of the present invention, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is followed successively by: 3 ~ 7:8 ~ 10:6 ~ 9:3 ~ 7:4 ~ 7:5 ~ 9:1 ~ 6:7 ~ 10:5 ~ 13:7 ~ 19.
Present invention process is simple, and its object product has calms the nerves, and improve thinking ability, Improving memory power, prevents the effects such as senile dementia, can atherosclerosis, and prevention and cure of cardiovascular disease, strengthening immunity, improves gastrointestinal function.Target product footpath of the present invention is thick, Hua great, and stereoscopic sensation is strong, also has tonifying Qi and keeps fit, the effect delayed senility.Be usually used in dizzy weak, sensation of oppression over the chest with shortness of breath function.
Embodiment
Embodiment 1: the preparation method of ginseng flower active liquor, can implement as follows successively.
(1) base wine is prepared.
(2) described for step (1) base wine is sent in container, leave standstill 31 hours.
(3) in the base wine in step (2), snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is added; Filter, seal after 120 days, make active group wine; The mass ratio of described snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is followed successively by: 3:8:6:3:4:5:1:9:8:10.
(4) the active group wine described in step (3) is put into after ginseng being carried out pre-treatment; The mass ratio that described people participates in active group wine is followed successively by 15:550.
(5) under the temperature environment of 26 DEG C, leave standstill 59 days, after radical bud sprouted by the described ginseng of step (4), obtain object product.
Embodiment 2: the preparation method of ginseng flower active liquor, can implement as follows successively.
(1) base wine is prepared.
(2) described for step (1) base wine is sent in container, leave standstill 32 hours.
(3) in the base wine in step (2), snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is added; Filter, seal after 115 days, make active group wine; The mass ratio of described snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is followed successively by: 4:9:7:4:5:6:3:8:7:9.
(4) the active group wine described in step (3) is put into after ginseng being carried out pre-treatment; The mass ratio that described people participates in active group wine is followed successively by 18:600.
(5) under the temperature environment of 23 DEG C, leave standstill 57 days, after radical bud sprouted by the described ginseng of step (4), obtain object product.
Embodiment 3: the preparation method of ginseng flower active liquor, can implement as follows successively.
(1) base wine is prepared.
(2) described for step (1) base wine is sent in container, leave standstill 34 hours.
(3) in the base wine in step (2), snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is added; Filter, seal after 112 days, make active group wine; The mass ratio of described snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is followed successively by: 5:9:7:4:5:6:5:8:7:9.
(4) the active group wine described in step (3) is put into after ginseng being carried out pre-treatment; The mass ratio that described people participates in active group wine is followed successively by 15:700.
(5) under the temperature environment of 25 DEG C, leave standstill 60 days, after radical bud sprouted by the described ginseng of step (4), obtain object product.
Embodiment 4: the preparation method of ginseng flower active liquor, can implement as follows successively.
(1) base wine is prepared.
(2) described for step (1) base wine is sent in container, leave standstill 30 ~ 35 hours.
(3) in the base wine in step (2), snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is added; Filter, seal after 100 ~ 210 days, make active group wine; The mass ratio of described snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is followed successively by: 4:9:7:5:5:6:3:9:7:8.
(4) the active group wine described in step (3) is put into after ginseng being carried out pre-treatment; The mass ratio that described people participates in active group wine is followed successively by 30:530.
(5) under the temperature environment of 22 DEG C, leave standstill 57 days, after radical bud sprouted by the described ginseng of step (4), obtain object product.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should
Be included within protection scope of the present invention.
Claims (2)
1. a preparation method for ginseng flower active liquor, is characterized in that, implements successively as follows:
(1) base wine is prepared;
(2) described for step (1) base wine is sent in container, leave standstill 30 ~ 35 hours;
(3) in the base wine in step (2), snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is added; Filter, seal after 105 ~ 215 days, make active group wine;
(4) the active group wine described in step (3) is put into after ginseng being carried out pre-treatment; The mass ratio that described people participates in active group wine is followed successively by 15 ~ 35:450 ~ 850;
(5) under the temperature environment of 18 ~ 30 DEG C, leave standstill 58 ~ 65 days, after radical bud sprouted by the described ginseng of step (4), obtain object product.
2. the preparation method of ginseng flower active liquor according to claim 1, is characterized in that: the mass ratio of described snow, Chinese yam, rock sugar, glossy ganoderma, gekko, Herba Cynomorii, shizandra berry, wolfberry fruit, rhizoma Gastrodiae and pawpaw is followed successively by: 3 ~ 7:8 ~ 10:6 ~ 9:3 ~ 7:4 ~ 7:5 ~ 9:1 ~ 6:7 ~ 10:5 ~ 13:7 ~ 19.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510647554.5A CN105219600A (en) | 2015-10-09 | 2015-10-09 | The preparation method of ginseng flower active liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510647554.5A CN105219600A (en) | 2015-10-09 | 2015-10-09 | The preparation method of ginseng flower active liquor |
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| Publication Number | Publication Date |
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| CN105219600A true CN105219600A (en) | 2016-01-06 |
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| CN201510647554.5A Pending CN105219600A (en) | 2015-10-09 | 2015-10-09 | The preparation method of ginseng flower active liquor |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1524947A (en) * | 2003-09-15 | 2004-09-01 | 张成湖 | Wine and its preparing method |
| CN101974392A (en) * | 2010-10-23 | 2011-02-16 | 时胜利 | Preparation method of ginseng flower active liquor |
| CN103045440A (en) * | 2011-10-12 | 2013-04-17 | 王祉童 | Chinese herbal medicine health preserving wine |
| CN103773657A (en) * | 2012-10-28 | 2014-05-07 | 烟台大洋制药有限公司 | Health liquor |
-
2015
- 2015-10-09 CN CN201510647554.5A patent/CN105219600A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1524947A (en) * | 2003-09-15 | 2004-09-01 | 张成湖 | Wine and its preparing method |
| CN101974392A (en) * | 2010-10-23 | 2011-02-16 | 时胜利 | Preparation method of ginseng flower active liquor |
| CN103045440A (en) * | 2011-10-12 | 2013-04-17 | 王祉童 | Chinese herbal medicine health preserving wine |
| CN103773657A (en) * | 2012-10-28 | 2014-05-07 | 烟台大洋制药有限公司 | Health liquor |
Non-Patent Citations (1)
| Title |
|---|
| 叶树人: "《长寿大典》", 31 March 2000 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160106 |
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| RJ01 | Rejection of invention patent application after publication |