CN110917284B - Ginseng-antler-three-penis wine capable of strengthening male sexual capacity and preparation method thereof - Google Patents
Ginseng-antler-three-penis wine capable of strengthening male sexual capacity and preparation method thereof Download PDFInfo
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- CN110917284B CN110917284B CN201911406245.3A CN201911406245A CN110917284B CN 110917284 B CN110917284 B CN 110917284B CN 201911406245 A CN201911406245 A CN 201911406245A CN 110917284 B CN110917284 B CN 110917284B
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Abstract
The invention relates to ginseng-antler-three penis wine capable of strengthening male sexual capacity and a preparation method thereof, wherein the ginseng-antler-three penis wine comprises the following steps: processing cornu Cervi Pantotrichum, Ginseng radix, testis et penis Callorhini, penis et testis Cervi, testis et penis Canitis, radix rehmanniae Preparata, fructus Foeniculi, radix astragali, radix Morindae officinalis, Poria, pericarpium Citri Tangerinae, fructus Lycii, Achyranthis radix, semen Cuscutae, Cistanchis herba, radix Angelicae sinensis, radix Paeoniae alba, Atractylodis rhizoma, cortex Cinnamomi and rhizoma Dioscoreae respectively; pulverizing the processed medicinal materials into coarse residues, soaking the coarse residues in edible alcohol for 24-36 hours, and then extracting; adding yellow wine and Chinese liquor, blending, freezing and filtering to obtain the ginseng antler three-penis wine. The ginseng-pilose antler-three penis wine prepared by the invention has the advantages of simple preparation process and short preparation time, and can obviously enhance male sexual capacity, and after drinking the ginseng-pilose antler-three penis wine prepared by the invention, the testosterone content in adult male blood is obviously increased, and the amplification is higher than 18.0%.
Description
Technical Field
The invention relates to the technical field of wine processing, in particular to ginseng-antler-three-penis wine capable of strengthening male sexual capacity and a preparation method thereof.
Background
The cornu Cervi Pantotrichum is young horn of male deer of Cervidae animal Cervus Nippon Temminck or Cervus Elaphus, which is traditional and rare Chinese medicine, and has been used for more than 2000 years. The classical medical book "Shen nong Ben Cao Jing" has detailed records on its functions and indications: sweet taste and warm nature, mainly leaks and dislikes, frigid and fever fright epilepsy, tonifies qi and strengthens mind, and teeth are not old. The pilose antler is the most active growth point of deer body, and stores a large amount of growth factors before ossification, which is the basis of the wide biological activity of the pilose antler. The cornu Cervi Pantotrichum extractive solution contains large amount of protein, peptide and other high molecular substances, and has effects of lowering blood pressure, enhancing immunity, resisting aging and inflammation, and enhancing sexual function and vitality.
The processing of the pilose antler is an important link in the processing of the pilose antler products, the processing quality is directly related to the product quality and the economic benefit, and the common method at present is to process the pilose antler into various wines. The alcohol extract is a long-acting one of hundreds of medicines, has the efficacy of promoting blood circulation and activating collaterals, can fully dissolve out the components of the pilose antler, has the effect of assisting the medicine by wine, ensures the medicine property to be reached by the aid of the medicine by the aid of the wine, and plays a role in improving the taste and enabling the wine body to be mellow and harmonious. In a chinese patent publication No. CN106754053A, it discloses a method for preparing pilose antler spirit, comprising the following steps: mixing millet and distiller's yeast, and fermenting to obtain millet wine; mixing Mel and distiller's yeast, and fermenting to obtain Mel wine; pulverizing dried cornu Cervi Pantotrichum to obtain dried cornu Cervi Pantotrichum granule; soaking pulverized cornu Cervi Pantotrichum dry granules in millet wine or Mel wine for 10-30 days, and extracting; filtering the extract liquor to obtain an extract clear liquid; mixing millet wine, honey wine and the clear extract to obtain cornu Cervi Pantotrichum Chinese liquor. The above prior art solutions have the following drawbacks: 1. the preparation process of the cornu Cervi Pantotrichum Chinese liquor is complicated, and multiple fermentations are required; 2. the cornu Cervi Pantotrichum Chinese liquor has long preparation time, needs 10-30 days only for soaking, and has low efficiency, and is not suitable for industrialized production.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the ginseng and pilose antler three-penis wine capable of strengthening male sexual capacity and the preparation method thereof, the ginseng and pilose antler three-penis wine is simple to prepare, the wine is extracted after being soaked in alcohol, the preparation time of the medicinal wine is short, the prepared ginseng and pilose antler three-penis wine can obviously strengthen male sexual capacity, and after the ginseng and pilose antler three-penis wine prepared by the invention is drunk, the testosterone content in adult male blood is obviously increased, and the increase is higher than 18.0%.
The invention aims to provide a preparation method of ginseng, pilose antler and three penis wine capable of strengthening male sexual capacity, which comprises the following steps:
(1) processing cornu Cervi Pantotrichum, Ginseng radix, testis et penis Callorhini, penis et testis Cervi, testis et penis Canitis, radix rehmanniae Preparata, fructus Foeniculi, radix astragali, radix Morindae officinalis, Poria, pericarpium Citri Tangerinae, fructus Lycii, Achyranthis radix, semen Cuscutae, Cistanchis herba, radix Angelicae sinensis, radix Paeoniae alba, Atractylodis rhizoma, cortex Cinnamomi and rhizoma Dioscoreae respectively;
(2) the processed medicinal materials are mixed according to per 10000L finished wine: 10-14 kg of pilose antler, 10-14 kg of ginseng, 0.4-0.8 kg of seal penis, 2-4 kg of deer penis, 6-10 kg of dog penis, 22-26 kg of prepared rehmannia root, 5-7 kg of common fennel fruit, 22-26 kg of astragalus root, 22-26 kg of morinda officinalis, 8-10 kg of poria cocos, 2-4 kg of dried orange peel, 10-14 kg of wolfberry fruit, 10-14 kg of achyranthes root, 10-14 kg of dodder, 16-20 kg of cistanche, 8-10 kg of Chinese angelica, 22-26 kg of white paeony root, 4-8 kg of bighead atractylodes rhizome, 8-10 kg of cinnamon and 16-20 kg of Chinese yam;
(3) crushing the medicinal materials prepared in the step (2) into coarse residues;
(4) soaking the crushed medicinal materials in 55-60% edible alcohol for 24-36 hours at the soaking temperature of 35-40 ℃, and then extracting; the total amount of edible alcohol used for soaking and extracting is 31-33 times of the weight of the medicinal materials;
(5) adding yellow wine and white spirit into the semi-finished product wine obtained in the step (4) for blending;
(6) heating and stirring sucrose and pure water to boil, then stirring the mixture under the slightly boiling state until the sugar is completely dissolved to obtain a sucrose solution, cooling the sucrose solution to room temperature, adding caramel pigment, and then adding the sucrose solution into the medicinal liquor obtained in the step (5);
(7) measuring the ethanol content of the wine obtained in the step (6), adding edible alcohol to ensure that the ethanol content of the wine is 33.5-35.5% (V/V), and supplementing 10000L of pure water;
(8) freezing the medicinal liquor obtained in the step (7), and filtering to obtain the finished wine.
By adopting the technical scheme, proper medicinal materials and dosage proportion are selected, and the medicinal materials have synergistic effect, so that the prepared ginseng-pilose antler-three penis wine can obviously enhance male sexual capacity, and after drinking by adult males, the content of testosterone in blood is obviously increased, the increase is respectively 18.03%, 18.56% and 19.61%, and the increase is higher than 18.0%.
The present invention in a preferred example may be further configured to: the processing in the step (1) comprises the following steps:
1) pilose antler: picking raw materials, burning to remove fuzz, scraping, winding the fuzz body with a cloth belt, continuously filling hot Chinese liquor from small holes on the saw kerf surface until the fuzz body is full, soaking until the fuzz body is thoroughly soaked, cutting while steaming, transversely cutting slices, flattening, and drying;
2) ginseng: drying the cleaned ginseng in a drying chamber at 50-60 ℃;
3) fur seal penis: removing residual skin, hair and fat, cleaning, and drying;
4) deer penis: removing impurities and fascia, cleaning, drying, heating and baking to soften, and slicing while hot;
5) guang dog penis: removing residual skin, hair and fat, cleaning, and drying;
6) prepared rehmannia root: putting cleaned radix rehmanniae into a container, heating over water, steaming to black, taking out, drying until the radix rehmanniae becomes eight dry, slicing into thick pieces, and drying;
7) fennel: mixing clean fructus Foeniculi with saline water, slightly stewing, parching in a parching container until the saline water is completely absorbed, taking out, cooling, and adding 2kg of salt per 100kg of fructus Foeniculi when the fragrance overflows;
8) astragalus root: taking raw medicinal materials, removing impurities, cleaning, moistening thoroughly, slicing into thick pieces, and drying;
9) morinda officinalis: removing impurities from thick medicinal materials, cleaning, steaming in a steaming container, removing core while hot, or moistening with water, removing core, cutting into segments, drying, and sieving to remove debris;
10) tuckahoe, poria cocos: soaking, cleaning, moistening, slightly steaming, cutting into blocks or thick slices, and sun drying;
11) dried orange peel: taking raw medicinal materials, removing impurities, spraying clear water, moistening thoroughly, shredding, and drying in the shade;
12) wolfberry fruit: drying in shade;
13) achyranthes root: taking raw medicinal materials, removing impurities, cleaning, moistening thoroughly, removing rhizoma Phragmitis, cutting into segments, drying at low temperature, and sieving to remove debris;
14) dodder seed: taking clean dodder, putting the clean dodder in a container, uniformly stirring the clean dodder with yellow wine, slightly stewing, putting the dodder in a cage, steaming the dodder until the dodder emits gas for 1 to 2 hours, putting the dodder in the cage, cooling, taking out the dodder and drying; 10-15 kg of yellow wine is used for every 100kg of semen cuscutae;
15) cistanche deserticola: taking raw medicinal materials, removing impurities, separating the raw medicinal materials in size, slightly soaking, moistening, slicing into thick pieces, and drying;
16) chinese angelica: placing the soil powder into a frying container, heating, frying to a flexible state, pouring the angelica slices, frying until the angelica slices are fully adhered with the fine soil powder, taking out, sieving to remove the soil powder, spreading for cooling, and using 30-35 kg of soil powder for every 100kg of the angelica slices;
17) white peony root: taking raw medicinal materials, removing impurities, cleaning, soaking until the materials become completely mixed, taking out, moistening thoroughly, cutting into slices, drying, and screening to remove debris;
18) white atractylodes rhizome: taking raw medicinal materials, removing impurities, moistening with water thoroughly, slicing into thick pieces, drying, and sieving to remove debris;
19) cinnamon: removing impurities, scraping off coarse skin, and smashing into small pieces;
20) chinese yam: taking raw medicinal materials, removing impurities, separating into different sizes, cleaning, moistening thoroughly, slicing into thick pieces, drying, and sieving to remove debris.
By adopting the technical scheme, the processing of the traditional Chinese medicine can directly influence the curative effect of the traditional Chinese medicine, the appearance, the medicine property, the chemical components, the pharmacological action and the like of the traditional Chinese medicine can be correspondingly changed by different processing methods, the processed traditional Chinese medicine is cleaner, and the dosage is more accurate.
The present invention in a preferred example may be further configured to: the extraction in the step (4) is multi-stage countercurrent percolation extraction.
By adopting the technical scheme, the new solvent is continuously added at a constant speed in the leaching process of the multi-stage countercurrent percolation extraction, so that a good concentration difference between the medicinal materials and the solvent can be caused, and the components in the medicinal materials are easier to leach into the solvent; meanwhile, the countercurrent percolation extraction is carried out, the medicinal materials and the solvent move in opposite directions in the leaching container, so that the medicinal materials and the solvent are continuously and repeatedly contacted, the dynamic countercurrent extraction is easier to leach the components in the medicinal materials, and the extraction of the effective components is more complete than that of the traditional process.
The present invention in a preferred example may be further configured to: the percolation speed of the multi-stage countercurrent percolation extraction is 25-27.5L/h, and the leaching temperature is controlled to be 35-40 ℃.
The present invention in a preferred example may be further configured to: in the step (5), the amount of the white spirit is 1000-1500L, and the amount of the yellow wine is 160-240L.
By adopting the technical scheme, the taste of the medicinal liquor can be improved by adding the yellow wine into the medicinal liquor, a certain medicine guiding effect can be achieved by adding the yellow wine in a proper proportion, and the health-care value of the yellow wine can be exerted by adding other medicinal materials into the medicinal liquor, so that the other food materials or medicinal materials can exert better health-care and treatment effects.
The present invention in a preferred example may be further configured to: the white spirit in the step (5) is 10-65% vol white spirit.
The present invention in a preferred example may be further configured to: in the step (6), the dosage of the sucrose is 600-800 kg.
The present invention in a preferred example may be further configured to: in the step (6), the using amount of the caramel pigment is 15-17 kg.
The present invention in a preferred example may be further configured to: the freezing in the step (8) is as follows: and (3) freezing the medicinal liquor, stopping freezing when the freezing temperature reaches-10 to-9 ℃, and preserving heat for 24 to 48 hours at-10 to-9 ℃.
The second purpose of the invention is to provide the ginseng and pilose antler three-penis wine capable of strengthening male sexual capacity, which is prepared according to the preparation method.
The invention has the beneficial technical effects that:
1. according to the invention, proper medicinal materials and dosage proportion are selected, and the medicinal materials have synergistic effect, so that the prepared ginseng antler three-penis wine can obviously enhance male sexual capacity, after the wine is drunk by adult males, the content of testosterone in blood is obviously increased, the increase is respectively 18.03%, 18.56% and 19.61%, and the increase is higher than 18.0%;
2. the ginseng antler three-penis wine prepared by the invention is brownish red clear liquid, has fragrant smell, sweet and slightly pungent taste and has better mouthfeel;
3. the ginseng, antler and three-penis wine prepared by the invention has the methanol content of less than or equal to 0.02 percent, the ethanol content of 34.5 +/-1.0 percent and the total sugar content of less than or equal to 25g/L, meets the requirements of physical and chemical indexes, and is beneficial to the body health of drinkers.
Detailed Description
The invention is further illustrated by the following specific examples.
Example 1
A ginseng antler three-penis wine capable of strengthening male sexual capacity and a preparation method thereof are prepared according to the following method:
(1) selection and stir-frying of raw medicinal materials
And (3) respectively removing impurities and foreign matters from all the raw medicinal materials according to different requirements. Then the Chinese medicinal materials are processed according to the pharmacopoeia of the people's republic of China and the processing specifications (2002 edition) of the Chinese traditional medicines in Shandong province, which is as follows:
1) pilose antler: picking raw materials, burning to remove fuzz, scraping, winding the fuzz body with a cloth belt, continuously filling hot Chinese liquor from small holes on the saw kerf surface until the fuzz body is full, soaking until the fuzz body is thoroughly soaked, cutting while steaming, transversely cutting slices, flattening, and drying;
2) ginseng: selecting fresh ginseng, soaking the ginseng which has complete reed, no damage, no water rust and no rot (the time cannot be too long to prevent the loss of components), softening soil, washing, and drying the washed ginseng in a drying chamber at 50-60 ℃ or repeatedly drying the ginseng in the sun until the ginseng is dried;
3) fur seal penis: removing impurities such as residual skin, hair, fat, etc., cleaning, and drying;
4) deer penis: removing impurities and fascia, cleaning, taking out and drying; heating and baking with slow fire to soft, and slicing while hot;
5) guang dog penis: removing impurities such as residual skin, hair, fat, etc., cleaning, and drying;
6) prepared rehmannia root: putting cleaned radix rehmanniae into a container, heating over water, steaming to black, taking out, drying until the radix rehmanniae becomes eight dry, slicing into thick pieces, and drying;
7) fennel (fried): mixing clean fructus Foeniculi with saline water, slightly stewing, placing into a parching container after the saline water is absorbed completely, heating with slow fire, parching to slight yellow, taking out, cooling, and adding 2kg of salt per 100kg of fructus Foeniculi;
8) astragalus root: taking raw medicinal materials, removing impurities, cleaning, moistening thoroughly, slicing into thick pieces, and drying;
9) morinda officinalis: removing impurities from thick medicinal materials, cleaning, steaming in a steaming container, removing core while hot, or moistening with water, removing core, cutting into segments, drying, and sieving to remove debris;
10) tuckahoe, poria cocos: soaking, cleaning, moistening, slightly steaming, cutting into blocks or thick slices, and sun drying;
11) dried orange peel: taking raw medicinal materials, removing impurities, spraying clear water, moistening thoroughly, shredding, and drying in the shade;
12) wolfberry fruit: drying in shade, preventing sultriness, damp and moth;
13) achyranthes root: taking raw medicinal materials, removing impurities, cleaning, moistening thoroughly, removing rhizoma Phragmitis, cutting into segments, sun drying or low temperature drying, and sieving to remove debris;
14) dodder seed: mixing semen Cuscutae with yellow wine, stewing, placing into a cage, steaming with strong fire until it is aerated for 1-2 hr, placing into the cage, cooling, taking out, and drying; 10-15 kg of yellow wine is used for every 100kg of semen cuscutae;
15) cistanche deserticola: collecting raw materials, removing impurities, separating the size, slightly soaking, moistening, slicing, and drying. Rinsing saline cistanche with clear water to remove salt, drying to seven and eight thousand, moistening, slicing, and drying;
16) chinese angelica: placing the soil powder in a frying container, heating with middle fire, frying to flexible state, pouring the radix Angelicae sinensis slices, frying until the radix Angelicae sinensis slices are full of the fine soil powder, and taking out. Sieving to remove soil powder, spreading for cooling, and adding 30kg of soil powder per 100kg of radix Angelicae sinensis slices;
17) white peony root: taking raw medicinal materials, removing impurities, separating large and small strips, cleaning, soaking until the six and seven strips become thoroughly, taking out, moistening until the six and seven strips become thoroughly, slicing, drying, and screening to remove scraps;
18) white atractylodes rhizome: taking raw medicinal materials, removing impurities, separating the raw medicinal materials in size, moistening with water thoroughly, slicing into thick pieces, and drying; screening out the scraps;
19) cinnamon: removing impurities, scraping off coarse skin, and smashing into small pieces;
20) chinese yam: taking raw medicinal materials, removing impurities, separating into different sizes, cleaning, moistening thoroughly, slicing into thick pieces, drying, and sieving to remove debris.
(2) Ingredients
Taking the medicinal materials processed in the step (1), and mixing the raw materials according to per 10000L of finished wine: 12kg of pilose antler, 12kg of ginseng, 0.6kg of seal penis, 3kg of deer penis, 8kg of wild dog penis, 24kg of prepared rehmannia root, 6kg of fennel, 24kg of astragalus root, 24kg of morinda officinalis, 9kg of poria cocos, 3kg of dried orange peel, 12kg of wolfberry fruit, 12kg of achyranthes root, 12kg of dodder, 18kg of cistanche, 9kg of angelica, 24kg of white peony root, 6kg of bighead atractylodes rhizome, 9kg of cinnamon and 18kg of Chinese yam.
(3) Pulverizing
And (3) crushing the medicinal materials prepared in the step (2) into coarse residues by using a crusher.
(4) Extraction: multistage countercurrent percolation method (temperature: 35 ℃ -40 ℃)
And (3) putting the crushed medicinal materials in the step (3) into an extraction tank, soaking each tank of the medicinal material coarse residues in 55-60% edible alcohol for 24 hours (at the soaking temperature of 35-40 ℃), and then performing multi-stage countercurrent percolation extraction. The total amount of the edible alcohol for soaking and percolating is 31-33 times of the weight of the coarse residue. Percolation speed: 25-27.5L/h, controlling the leaching temperature: and (3) controlling the adding of the solvent and the relative balance of the outflow speed of the leachate at the temperature of 35-40 ℃, transferring the percolate into a storage tank, and continuously percolating. After each tank is completely percolated, the liquid in the tank is exhausted by using compressed air, then a proper amount of purified water (which is about 15cm higher than the medicinal materials) is added, the mixture is circularly washed for 4 hours at the temperature of 35-40 ℃, and the water liquid and the percolated liquid are combined.
(5) Blended wine
And (4) adding 200L of yellow wine and 1200L of white spirit into the semi-finished product wine obtained in the step (4), and uniformly stirring. Transferring 700kg of sucrose and pure water into a sugar melting tank, heating and stirring until boiling, then stirring while keeping slightly boiling until sugar is completely dissolved, and stopping heating. And (4) starting the condensed water, cooling the sucrose solution to room temperature, adding 16.2kg of caramel pigment, and then completely adding the caramel pigment into the wine. Measuring alcohol content of the wine, calculating edible alcohol which is short of 34.5% alcohol content, supplementing to 10000L with purified water, stirring and circulating to mix them uniformly.
(6) Freezing
And (3) putting the prepared wine into a freezing tank, starting to freeze, stopping freezing when the freezing temperature reaches-10 to-9 ℃, and preserving heat for 24 hours at-10 to-9 ℃.
(7) Filtration
Filtering the wine liquid frozen to room temperature by a diatomite filter and a plate frame filter while the wine liquid is cold, and putting the wine liquid into a clean wine storage tank.
Example 2
The difference between the example 2 and the example 1 is only the ratio of the raw materials, which is as follows:
10kg of pilose antler, 13kg of ginseng, 0.8kg of seal penis, 4kg of deer penis, 7kg of wild dog penis, 23kg of prepared rehmannia root, 5kg of fennel, 23kg of astragalus root, 23kg of morinda officinalis, 10kg of poria cocos, 4kg of dried orange peel, 11kg of wolfberry fruit, 11kg of achyranthes root, 14kg of dodder, 20kg of cistanche, 8kg of angelica, 23kg of white paeony root, 7kg of bighead atractylodes rhizome, 8kg of cinnamon and 20kg of Chinese yam.
Example 3
Example 3 differs from example 1 only in the ratio of raw materials, as follows:
14kg of pilose antler, 10kg of ginseng, 0.5kg of seal penis, 2kg of deer penis, 10kg of wild dog penis, 25kg of prepared rehmannia root, 7kg of fennel, 22kg of astragalus root, 22kg of morinda officinalis, 8kg of poria cocos, 2kg of dried orange peel, 14kg of wolfberry fruit, 14kg of achyranthes root, 10kg of dodder, 16kg of cistanche, 10kg of angelica, 26kg of white paeony root, 4kg of bighead atractylodes rhizome, 9kg of cinnamon and 19kg of Chinese yam.
Comparative example 1
The difference between the comparative example 1 and the example 1 is only that the extraction method of the raw materials is different, and the comparative example 1 adopts the conventional single percolation method (normal temperature) for extraction, and the concrete steps are as follows:
and (3) putting the crushed medicinal materials in the step (3) into an extraction tank, soaking the coarse residues of each tank of medicinal materials in 55-60% of edible alcohol for 24 hours (the soaking temperature is 25 ℃ at normal temperature), and then extracting by using a conventional single percolation method. The total amount of the edible alcohol for soaking and percolating is 31-33 times of the weight of the coarse residue. Percolation speed: 25-27.5L/hr, controlling the leaching temperature: at 25 ℃. Controlling the relative balance between the added solvent and the outflow speed of the leaching solution, and transferring the percolate into a storage tank. After each tank is completely percolated, the liquid in the tank is exhausted by using compressed air, then a proper amount of purified water (which is about 15cm higher than the medicinal materials) is added, the mixture is circularly washed for 4 hours at the temperature of 35-40 ℃, and the water liquid and the percolated liquid are combined.
Comparative example 2
Comparative example 2 differs from example 1 only in the proportions of the raw materials and the proportions do not fall within the claimed scope of the invention, as follows:
9kg of pilose antler, 9kg of ginseng, 0.9kg of seal penis, 5kg of deer penis, 5kg of wild dog penis, 24kg of prepared rehmannia root, 8kg of fennel, 20kg of astragalus root, 20kg of morinda officinalis, 7kg of poria cocos, 5kg of dried orange peel, 15kg of wolfberry fruit, 15kg of achyranthes root, 15kg of dodder, 14kg of cistanche, 7kg of angelica, 21kg of white paeony root, 9kg of bighead atractylodes rhizome, 8kg of cinnamon and 18kg of Chinese yam.
Test 1
The ginseng and pilose antler three-penis wine prepared in the example 1-3 and the comparative example 1-2 were evaluated by 10 test-drinkers, and the color, clarity and taste of the ginseng and pilose antler three-penis wine were measured and recorded, and the recording is shown in table 1.
TABLE 1 sensory measurement of Ginseng and pilose antler three penis wine
| Group of | Color | Clarity of the solution | Taste of the product |
| Example 1 | Reddish brown | Clear liquid | Fragrant, sweet and slightly pungent |
| Example 2 | Reddish brown | Clear liquid | Fragrant, sweet and slightly pungent |
| Example 3 | Reddish brown | Clear liquid | Fragrant and sweetSlightly pungent |
| Comparative example 1 | Light brown | Clear liquid | Fragrant, sweet and slightly pungent |
| Comparative example 2 | Reddish brown | Clear liquid | Fragrant, sweet and slightly pungent |
As can be seen from the table 1, the ginseng antler three-penis wine prepared by the invention is a brownish red clear liquid, has fragrant smell, sweet and slightly pungent taste and has better mouthfeel.
Test 2
The physical and chemical indexes of the ginseng and pilose antler three-penis wines prepared in examples 1-3 and comparative examples 1-2 were measured, and the results are shown in table 2.
TABLE 2 measurement of physical and chemical indexes of ginseng, pilose antler and three penis wine
| Group of | Ethanol content (20 ℃ C.,%, V/V) | Total sugar (in terms of glucose), g/L | Methanol amount (%, V/V) |
| Example 1 | 34.5 | 24 | 0.01 |
| Example 2 | 35.0 | 25 | 0.02 |
| Example 3 | 35.5 | 24.5 | 0.01 |
| Comparative example 1 | 33.5 | 24.5 | 0.02 |
| Comparative example 2 | 35.0 | 24 | 0.02 |
Methanol is a substance which has serious harm to human health, is slowly decomposed in vivo and has accumulation effect, and in addition, methanol is oxidized into formaldehyde and formic acid in human body, and the product toxicity is better than that of methanol. Therefore, the drinking of excessive methanol can cause serious harm to human health. As can be seen from Table 2, the ginseng antler three-penis wine prepared by the invention has the methanol content less than or equal to 0.02 percent, meets the legal standard (less than or equal to 0.05 percent) and is beneficial to the health of drinkers. Meanwhile, the alcohol content of the ginseng antler three-penis wine prepared by the invention is 34.5 +/-1.0%, the total sugar is less than or equal to 25g/L, and the physical and chemical indexes meet the requirements.
Test 3
The effects of ginseng antler and testes and penis wine prepared in examples 1-3 and comparative examples 1-2 on improving male sexual function were measured, respectively.
60 male subjects with the age of 20-30 years are randomly divided into 6 groups, namely an experimental group 1, an experimental group 2, an experimental group 3, a control group 1, a control group 2 and a blank control group. After 50mL of the ginseng and antler three penis wine prepared in examples 1 to 4 and comparative examples 1 to 2 was drunk daily in each of experiment group 1, experiment group 2, experiment group 3, control group 1 and control group 2, respectively, and was continuously drunk for one week, the testosterone content in the blood before and after drinking by each group of male subjects was measured. The blank control group did not drink.
TABLE 3 influence of Ginseng, pilose antler and three penis wine on testosterone content in male blood
| Group of | Male subject (human) | Average testosterone amount (nmol/L) of blood before drinking | Average testosterone amount (nmol/L) of blood after drinking | Mean testosterone amount increase ratio |
| Experimental group 1 | 10 | 18.3 | 21.6 | 18.03% |
| Experimental group 2 | 10 | 16.7 | 19.8 | 18.56% |
| Experimental group 3 | 10 | 15.3 | 18.3 | 19.61% |
| Control group 1 | 10 | 18.5 | 19.4 | 4.86% |
| Control group 2 | 10 | 14.9 | 16.0 | 7.38% |
| Blank control group | 10 | 18.2 | 18.3 | 0.55% |
Testosterone is a steroid hormone that is secreted by the testes of males or the ovaries of females, and the adrenal glands also secrete small amounts of testosterone. It is the major androgen and protein anabolic steroid. It has important health effects including enhancing libido, strength, immune function, and resisting osteoporosis. As can be seen from Table 3, after drinking the wine prepared in examples 1-3, the testosterone content in adult male blood was significantly increased, the increase was 18.03%, 18.56% and 19.61%, respectively, which were higher than 18.0%; after drinking the ginseng and pilose antler three penis wine prepared in the comparative example 1 and the comparative example 2, the testosterone in the blood of adult male only rises by 4.86 percent and 7.38 percent, which are obviously lower than those in the examples 1-3, probably because the extraction method in the comparative example 1 is poor, and the effect of improving the sexual function is poor because the effective substances in the medicinal materials are not completely extracted; the proportion of the traditional Chinese medicinal materials in the comparative example 2 does not fall within the protection range claimed by the invention, and the traditional Chinese medicinal materials cannot play a good synergistic effect, so that the prepared medicinal liquor has a poor effect of improving sexual functions, and the specific mechanism of the medicinal liquor is not clear.
The above description is only exemplary of the invention and should not be taken as limiting the invention, as any modification, equivalent replacement, or improvement made without departing from the spirit and principle of the invention should fall within the protection scope of the invention.
Claims (8)
1. A preparation method of ginseng, pilose antler and three penis wine capable of strengthening male sexual capacity is characterized by comprising the following steps:
(1) processing cornu Cervi Pantotrichum, Ginseng radix, testis et penis Callorhini, penis et testis Cervi, testis et penis Canitis, radix rehmanniae Preparata, fructus Foeniculi, radix astragali, radix Morindae officinalis, Poria, pericarpium Citri Tangerinae, fructus Lycii, Achyranthis radix, semen Cuscutae, Cistanchis herba, radix Angelicae sinensis, radix Paeoniae alba, Atractylodis rhizoma, cortex Cinnamomi and rhizoma Dioscoreae respectively;
(2) the processed medicinal materials are mixed according to per 10000L finished wine: 10-14 kg of pilose antler, 10-14 kg of ginseng, 0.4-0.8 kg of seal penis, 2-4 kg of deer penis, 6-10 kg of dog penis, 22-26 kg of prepared rehmannia root, 5-7 kg of common fennel fruit, 22-26 kg of astragalus root, 22-26 kg of morinda officinalis, 8-10 kg of poria cocos, 2-4 kg of dried orange peel, 10-14 kg of wolfberry fruit, 10-14 kg of achyranthes root, 10-14 kg of dodder, 16-20 kg of cistanche, 8-10 kg of Chinese angelica, 22-26 kg of white paeony root, 4-8 kg of bighead atractylodes rhizome, 8-10 kg of cinnamon and 16-20 kg of Chinese yam;
(3) crushing the medicinal materials prepared in the step (2) into coarse residues;
(4) soaking the crushed medicinal materials in 55-60% edible alcohol for 24-36 hours at the soaking temperature of 35-40 ℃, and then extracting; the total amount of edible alcohol used for soaking and extracting is 31-33 times of the weight of the medicinal materials, the extraction is multistage countercurrent percolation extraction, the percolation speed of the multistage countercurrent percolation extraction is 25-27.5L/h, and the leaching temperature is controlled to be 35-40 ℃;
(5) adding yellow wine and white spirit into the semi-finished product wine obtained in the step (4) for blending;
(6) heating and stirring sucrose and pure water to boil, then stirring the mixture under the slightly boiling state until the sugar is completely dissolved to obtain a sucrose solution, cooling the sucrose solution to room temperature, adding caramel pigment, and then adding the sucrose solution into the medicinal liquor obtained in the step (5);
(7) measuring the ethanol content of the wine obtained in the step (6), adding edible alcohol to ensure that the ethanol content of the wine is 33.5-35.5% (V/V), and supplementing 10000L of pure water;
(8) freezing the medicinal liquor obtained in the step (7), and filtering to obtain the finished wine.
2. The preparation method according to claim 1, wherein the processing in step (1) is:
1) Pilose antler: picking raw materials, burning to remove fuzz, scraping, winding the fuzz body with a cloth belt, continuously filling hot Chinese liquor from small holes on the saw kerf surface until the fuzz body is full, soaking until the fuzz body is thoroughly soaked, cutting while steaming, transversely cutting slices, flattening, and drying;
2) ginseng: drying the cleaned ginseng in a drying chamber at 50-60 ℃;
3) fur seal penis: removing residual skin, hair and fat, cleaning, and drying;
4) deer penis: removing impurities and fascia, cleaning, drying, heating and baking to soften, and slicing while hot;
5) guang dog penis: removing residual skin, hair and fat, cleaning, and drying;
6) prepared rehmannia root: putting cleaned radix rehmanniae into a container, heating over water, steaming to black, taking out, drying until the radix rehmanniae becomes eight dry, slicing into thick pieces, and drying;
7) fennel: mixing clean fructus Foeniculi with saline water, slightly stewing, parching in a parching container until the saline water is completely absorbed, taking out, cooling, and adding 2kg of salt per 100kg of fructus Foeniculi when the fragrance overflows;
8) astragalus root: taking raw medicinal materials, removing impurities, cleaning, moistening thoroughly, slicing into thick pieces, and drying;
9) morinda officinalis: removing impurities from thick medicinal materials, cleaning, steaming in a steaming container, removing core while hot, or moistening with water, removing core, cutting into segments, drying, and sieving to remove debris;
10) tuckahoe, poria cocos: soaking, cleaning, moistening, slightly steaming, cutting into blocks or thick slices, and sun drying;
11) dried orange peel: taking raw medicinal materials, removing impurities, spraying clear water, moistening thoroughly, shredding, and drying in the shade;
12) wolfberry fruit: drying in shade;
13) achyranthes root: taking raw medicinal materials, removing impurities, cleaning, moistening thoroughly, removing rhizoma Phragmitis, cutting into segments, drying at low temperature, and sieving to remove debris;
14) dodder seed: taking clean dodder, putting the clean dodder in a container, uniformly stirring the clean dodder with yellow wine, slightly stewing, putting the dodder in a cage, steaming the dodder until the dodder emits gas for 1 to 2 hours, putting the dodder in the cage, cooling, taking out the dodder and drying; 10-15 kg of yellow wine is used for every 100kg of semen cuscutae;
15) cistanche deserticola: taking raw medicinal materials, removing impurities, separating the raw medicinal materials in size, slightly soaking, moistening, slicing into thick pieces, and drying;
16) chinese angelica: placing the soil powder into a frying container, heating, frying to a flexible state, pouring the angelica slices, frying until the angelica slices are fully adhered with the fine soil powder, taking out, sieving to remove the soil powder, spreading for cooling, and using 30-35 kg of soil powder for every 100kg of the angelica slices;
17) white peony root: taking raw medicinal materials, removing impurities, cleaning, soaking until the materials become completely mixed, taking out, moistening thoroughly, cutting into slices, drying, and screening to remove debris;
18) white atractylodes rhizome: taking raw medicinal materials, removing impurities, moistening with water thoroughly, slicing into thick pieces, drying, and sieving to remove debris;
19) cinnamon: removing impurities, scraping off coarse skin, and smashing into small pieces;
20) chinese yam: taking raw medicinal materials, removing impurities, separating into different sizes, cleaning, moistening thoroughly, slicing into thick pieces, drying, and sieving to remove debris.
3. The preparation method according to claim 1, wherein the amount of the white spirit used in the step (5) is 1000-1500L, and the amount of the yellow wine used is 160-240L.
4. The preparation method according to claim 1, wherein the white spirit in the step (5) is 10-65% vol white spirit.
5. The method according to claim 1, wherein the amount of sucrose used in step (6) is 600 to 800 kg.
6. The preparation method of claim 1, wherein the amount of the caramel pigment used in the step (6) is 15-17 kg.
7. The method according to claim 1, wherein the freezing in step (8) is: and (3) freezing the medicinal liquor, stopping freezing when the freezing temperature reaches-10 to-9 ℃, and preserving heat for 24 to 48 hours at-10 to-9 ℃.
8. A ginseng-pilose antler-three penis wine capable of strengthening male sexual capacity, which is characterized in that the ginseng-pilose antler-three penis wine is prepared according to the preparation method of any one of claims 1 to 7.
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