CN110923101A

CN110923101A - Processing method of six-ingredient rehmannia health wine

Info

Publication number: CN110923101A
Application number: CN201911268801.5A
Authority: CN
Inventors: 张志年; 张奎昌
Original assignee: Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
Current assignee: Jiangsu Qianyaotang Traditional Chinese Medicine Research Institute Co Ltd
Priority date: 2019-12-11
Filing date: 2019-12-11
Publication date: 2020-03-27

Abstract

The invention relates to the field of health wine processing, and particularly relates to a processing method of a six-ingredient rehmannia health wine. The invention is prepared from traditional Chinese medicine extracting solution and wine prepared from six traditional Chinese medicines of prepared rehmannia root, pulp of dogwood fruit (processed by wine), yam, rhizoma alismatis, tuckahoe and tree peony bark as raw materials, wherein the traditional Chinese medicine extracting solution comprises the following traditional Chinese medicine extracting solutions in percentage by mass: wine =50: 500-1000, wherein the wine is white spirit, wine, yellow wine, beer or fruit wine. The invention aims to expand more application range of the old traditional Chinese medicine formula of the pill of six ingredients with rehmannia, develop a new health care wine, meet the requirements of health care and health of people in taste, flavor and style, further enrich the variety of the wine and develop the traditional Chinese medicine culture and the market wine culture in China.

Description

Processing method of six-ingredient rehmannia health wine

Technical Field

The invention belongs to the field of wine product processing, and particularly relates to a processing method of a six-ingredient rehmannia health wine.

Background

The traditional Chinese medicine pill of six ingredients with rehmannia (original name pill of rehmannia) is one of famous and precious traditional Chinese medicines in China, and the history is from the roll of Song, Qian second, child's medicine evidence Zhi Jue, and is composed of prepared rehmannia root, pulp of dogwood fruit (processed with wine), yam, alisma orientale, tuckahoe and tree peony bark. The formula is one of yin-nourishing representatives, and has the effects of nourishing yin and tonifying kidney. Kidneys are the congenital origin, and kidneys governing bone and marrow generation, and insufficient marrow and sea, so there are soreness and weakness of waist and knees, dizziness, tinnitus and deafness. Liuwei Dihuang Wan is indicated for tonifying kidney, liver and spleen, and mainly for tonifying kidney yin and replenishing essence. The Liuwei Dihuang Wan has outstanding effect and is collected by the classic of traditional and modern Chinese medicines. With the development and progress of the traditional Chinese medicine pharmacy technology, on the basis of the original pills, such as water pills, honeyed pills, concentrated pills and the like, the preparation formulations such as capsules, granules, tablets, soft capsules, oral liquid and the like are continuously developed, and the development of the preparation formulations not only effectively extracts the effective components of the traditional Chinese medicines and improves the bioavailability, but also provides convenience for taking and carrying for patients. With the progress of medical technology, the theoretical research related to the efficacy of the pill of six ingredients with rehmannia is continuously and deeply carried out, and a wider application range and an application effect of clinical treatment are provided for the clinical application of the pill. Modern applications are documented: 1. the diabetes mellitus pill of six ingredients with rehmannia can be used for treating 20 cases of young and middle-aged diabetes mellitus, 10 cases of clinical controllers can be obtained after the pill is taken for 3-6 months, and 8 cases have obvious treatment effect. 2. The pill of six ingredients with rehmannia for treating nephrosis is added with antibiotics to treat pyelonephritis; the decoction can be used for treating chronic renal failure, and can improve symptoms and prolong life. 3. The decoction formula is added to treat the climacteric syndrome, and the symptoms belong to the climacteric syndrome with the main symptoms of kidney-yin deficiency, Chong and ren disorder, menstrual disorder and mental and neurological symptoms. The medicine has satisfactory curative effect on 80 male climacteric patients, and only 4 patients have no effect. The pill is effective in treating menopause, natural menopause and climacteric syndrome after operation, and can improve symptoms after being taken for 3 months. 4. The composition can be used for treating coronary heart disease in remission stage, and has effects in relieving soreness of waist and knees and tinnitus. 5. The LIUWEIDIHUANG oral liquid for preventing tumor can significantly reduce adverse reaction caused by radiotherapy and chemotherapy, reduce leukocyte decrease, and improve immunity. The Liuwei Dihuang decoction is modified to treat patients with stage IV gastric cancer, improve symptoms of the patients and increase appetite. 6. After 30 cases of fracture patients promoting fracture healing take pills of six ingredients with rehmannia for 2-3 weeks, the general condition is obviously improved, and the fracture is basically healed after 3-5 weeks. 7. Other LIUWEIDIHUANG pill and its modified prescription have certain therapeutic effects on rheumatoid arthritis, systemic lupus erythematosus, nephritis, nephrotic syndrome, etc. It is also effective in treating hyperthyroidism, iatrogenic cushing syndrome, renal failure, neurasthenia, infertility, habitual abortion, etc. (Shen Yinjun, Chinese medicinal pharmacology, national health publisher, 2 nd edition 2012, page 912). From the research results, the preparations such as pills, tablets, capsules, granules, soft capsules, oral liquid and the like of the six ingredients with rehmannia can be seen, not only are single preparations in the field of clinical treatment medicines, but also can be used as nutritional function conditioners to show the unique effects of the formula combination of the preparations. Modern pharmacological research shows that the pharmacological action of the formula combination is relatively wide, and the main effects are that the formula combination has the functions of improving the immunologic function, improving the defense capability of an organism, increasing the capability of the organism for removing free radicals, improving the regeneration capability of aged epidermal cells, delaying senescence, protecting the liver, reducing blood sugar, reducing blood fat, resisting stress and the like (national pharmacopoeia committee, pharmacopoeia of the people's republic of China, clinical application, Chinese patent medicine finished preparation volume, 2010 edition, 554-555P).

With the social progress and the improvement of living standard, the development trend of the aging society of China is faced, the major health industry becomes an important topic of all levels of governments, the health and the life prolonging are more attracted to the attention of people, and the long-standing and famous formula combination of the six-ingredient rehmannia pills is more suitable for being used as a health care product to be developed, is suitable for wine products which people enjoy, and accords with the diet development theme of keeping and improving the health. Develops a health-care wine of six ingredients with rehmannia, which can be suitable for pursuing the life of high-grade substances of people.

Disclosure of Invention

The invention aims to expand more application range of the six-ingredient rehmannia pill serving as an ancient traditional Chinese medicine formula, develop a novel health wine with unique characteristics, meet the requirements of health care and health care of people, further enrich the variety of the wine and develop the traditional Chinese medicine culture and the market wine culture of China.

In order to realize the invention, the following technical scheme is adopted.

The invention relates to a processing method of six-ingredient rehmannia health-care wine, which is characterized in that traditional Chinese medicine extracting solution and wine prepared from six traditional Chinese medicines of prepared rehmannia root, pulp of dogwood fruit (processed by wine), yam, rhizoma alismatis, tuckahoe and tree peony bark are taken as raw materials, and the traditional Chinese medicine extracting solution comprises the following components in percentage by mass: wine =50: the processing method comprises the following specific steps of processing the materials in a ratio of 500-1000:

firstly, weighing qualified processed pure medicinal materials, and preparing the following raw materials in parts by mass: cornus officinalis (processed with wine): chinese yam: rhizoma alismatis: tuckahoe, poria cocos: moutan bark = 8-16: 4-8: 4-8: 3-6: 3-6: 3-6, grinding the Chinese yam, the rhizoma alismatis, the poria cocos and the cortex moutan into coarse powder, smashing the coarse powder together with the prepared rehmannia root and the pulp of dogwood fruit, placing the smashed powder in an oven, drying the smashed powder at 65-75 ℃, taking out the smashed powder, cooling the smashed powder, and sieving the smashed powder by a sieve of 90-100 meshes to obtain Chinese medicine mixed powder;

step (two), mixing the traditional Chinese medicine mixed powder obtained in the step (one) with a lactic acid bacteria starter, a yeast bacteria starter and water according to the mass ratio of the traditional Chinese medicine mixed powder: lactic acid bacteria starter: yeast starter: water = 1: 0.5: 0.25: 5, mixing the materials in proportion, placing the mixture into a fermentation tank, fermenting the mixture for 48 hours at the temperature of 37-39 ℃, then continuously fermenting the mixture for 240-320 hours at the temperature of 16-22 ℃, and stirring the mixture for 1 time every 4 hours during the fermentation, wherein the stirring time is 6-10 minutes;

after the fermentation in the step (II) is finished, distilling under reduced pressure at-0.065 MPa to-0.095 MPa and at the distillation temperature of 90-95 ℃, and collecting 40 kg of distillate for later use;

step four, pouring out the residual liquid and the material slag after distillation in the step three, squeezing to obtain juice, storing in another container, and reserving the material slag for later use;

step five, respectively adding purified water which is 5 times of the weight of the traditional Chinese medicine raw materials into the material residues in the step four, extracting for 2 times by heating at 100 ℃ and stirring for 1 hour and 0.5 hour, and combining the extracting solutions;

step six, combining the juice obtained in the step four with the extract obtained in the step five, performing centrifugal separation at 14000-16000 rpm, and collecting supernatant;

concentrating the supernatant obtained in the step (six) to 10 kg at 50-75 ℃ and-0.06-0.1 MPa to obtain a concentrated extracting solution;

step (eight), adding the concentrated extracting solution obtained in the step (seven) into edible alcohol with the alcohol content concentration of 95% V/V to enable the alcohol content concentration to be 65% V/V, fully and uniformly stirring, standing and precipitating for 48-72 hours at the temperature of 2-4 ℃, taking supernatant by using a siphoning method, recovering alcohol, and adjusting the constant volume to 10 kg to obtain a concentrated solution;

adding 10 kg of the concentrated solution obtained in the step (eight) to 40 kg of the distillate obtained in the step (three), and sufficiently and uniformly metering to 50 kg of the Chinese herbal medicine extracting solution;

step (ten), the traditional Chinese medicine extracting solution obtained in the step (nine) is prepared according to the following traditional Chinese medicine extracting solution: the wine =50, is mixed according to the mass ratio of 500-1000, is stirred and mixed evenly, is placed in an interlayer storage tank firstly, is heated to 55 ℃ and is kept warm for 1 week, is cooled to-2 ℃ and is aged for 25 days, and then is filtered and packaged under-2 ℃ to prepare the product; the wine is white spirit, wine, yellow wine, beer or fruit wine.

The wine-processed cornus officinalis is prepared by processing the traditional and well-known wine-processing method of traditional Chinese medicines.

In the method of the present invention, a known conventional method of microbial fermentation is followed except for specifically defined conditions, for example, water used is purified water which is one of distilled water, deionized water, reverse osmosis water, electroosmosis water, and the like, and the purified water is sterilized water cooled by sterilization treatment, and for example, stirring during fermentation is performed in a fermenter equipped with a stirring device.

The following is a further optimization or selection made for the technical solution in the method of the invention:

the lactic acid bacteria leaven in the step (two) is any one or two of Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus acidophilus (Lactobacillus acidophilus), Streptococcus lactis (Streptococcus acissici), Pediococcus acidilactici (Pediococcus acidilactici), Lactobacillus bulgaricus (Lactobacillus bulgaricus) and bifidobacterium (Bacillus bifidus) which are sold in the market and used as food additives and contain dry powder products of viable bacteria with the concentration of not less than 200 hundred million/gram of bacteria.

The above-mentioned dry powder product of lactic acid bacteria with viable bacteria concentration of not less than 200 billion/g can be obtained easily by knowing the growth characteristics of bacteria in the prior art, which is well known to those skilled in the art, in addition to selecting commercially available viable bacteria products. For example, the respective strains are individually selected from the preserved strains (e.g., cryopreserved) by a conventional method, streaked and inoculated into a solid plate medium, cultured under appropriate conditions, and colonies are grown, and then inoculated into a correspondingly optimized liquid medium by using a liquid culture fermentation apparatus for shake culture, and the culture conditions (e.g., temperature, etc.) can be found in relevant manuals, such as manuals or textbooks on the culture of microorganisms.

In order to be suitable for fermentation treatment of the material, streptococcus thermophilus, lactobacillus acidophilus, streptococcus lactis, pediococcus acidilactici, lactobacillus bulgaricus and bifidobacterium can be respectively cultured in respective independent culture systems by an optimized culture medium by adopting liquid culture fermentation equipment, then thalli in fermentation liquor are separated by a high-speed centrifuge, and the thalli are dried in a drying chamber by using a cold air drying or vacuum freeze drying mode to prepare the microbial sludge product, so that the microbial sludge product with the viable bacteria concentration of not less than 200 hundred million per gram is respectively obtained, and the microbial sludge product can be used independently according to the formula requirement or can be mixed according to the proportion for use.

The yeast starter in the step (two) can be any one of yeast dry powder products which are commercially available and used as food additives, wherein the yeast dry powder products comprise one of Saccharomyces cerevisiae (Saccharomyces cerevisiae), grape juice yeast (Saccharomyces uvarum), Saccharomyces bayanus (Saccharomyces bayanus) and schizosaccharomyces pombe (schizosaccharomyces pombe) with the viable bacteria concentration of not less than 200 hundred million per gram. The dry powder products of saccharomyces cerevisiae, beer yeast, grape juice yeast, saccharomyces bayanus and schizosaccharomyces pombe containing the viable bacteria with the concentration of not less than 200 billion per gram are not only selected from commercial edible viable bacteria products, but also can be obtained easily by knowing the growth properties of the bacteria in the prior art according to the knowledge of the technical personnel in the field. For example, the respective strains are individually selected from the preserved strains (e.g., cryopreserved) by a conventional method, streaked and inoculated into a solid plate medium, cultured under appropriate conditions, and colonies are grown, and then inoculated into a correspondingly optimized liquid medium by using a liquid culture fermentation apparatus for shake culture, and the culture conditions (e.g., temperature, etc.) can be found in relevant manuals, such as manuals or textbooks on the culture of microorganisms.

In order to be suitable for fermentation treatment of the materials, saccharomyces cerevisiae, beer yeast, grape juice yeast, saccharomyces bayanus and millet wine fission yeast can be respectively cultured in respective independent culture systems through an optimized culture medium by adopting liquid culture fermentation equipment, then thalli in fermentation liquor are separated by using a high-speed centrifuge and are placed in a drying chamber, and bacterial sludge is dried by using a cold air drying or vacuum freeze drying mode to prepare the bacterial sludge products, so that the bacterial sludge products with viable bacteria concentration of not less than 200 billion per gram are respectively obtained, and the bacterial sludge products can be used independently according to formula requirements and can also be mixed according to proportions for use.

And (5) a wrapping type presser is selected for pressing in the step (IV).

The centrifugal separation in the above step (six) is preferably performed by using a tubular high-speed centrifuge.

The preferable concentration condition in the step (VII) is 55-70 ℃, and-0.075 MPa-0.095 MPa; and (f) selecting a climbing film evaporator or a wiped film evaporator for concentration in the step (seven).

The filtration described in the above step (ten) is carried out using a membrane having a pore size of less than 0.20. mu.m.

The filtration in the step (ten) can also adopt a rotary vacuum filter for filtration.

The above-mentioned apparatuses of the present invention are all conventional apparatuses in the art.

As the traditional Chinese medicine preparation, such as pills, capsules, granules, oral liquid, tablets, soft capsules and the like of six ingredients with rehmannia, the traditional Chinese medicine preparation has the functions of nourishing yin and tonifying kidney, and is widely used for treating diseases such as kidney yin deficiency, dizziness and tinnitus, soreness and weakness of waist and knees, bone steaming and tidal fever, night sweat and spermatorrhea, diabetes and the like in clinic. The composition comprises radix rehmanniae Preparata, Corni fructus (processed with wine), rhizoma Dioscoreae, Alismatis rhizoma, Poria, and cortex moutan. In the formula, radix rehmanniae Preparata is mainly used as monarch drug for nourishing yin and kidney, replenishing essence, benefiting marrow and generating blood. Corni fructus has effects of tonifying liver and kidney, and astringing essence; the yam is used as a ministerial drug for tonifying spleen yin and reinforcing kidney to arrest spontaneous emission. Alisma orientale can promote diuresis, clear heat, lower kidney turbidity and reduce the greasy taste of prepared rhizome of rehmannia; poria cocos, Poria; mu Dan Pi clears deficiency heat and is added to warm shan Dou Yu, which are used as adjuvant drugs. The medicines are combined to play the role of nourishing kidney yin. The modern clinical application is in vertigo, tinnitus, fever, night sweat, spermatorrhea and diabetes. Modern medicine research proves that the traditional Chinese medicine composition has the effects of enhancing the immune function, reducing blood sugar, reducing blood fat, resisting tumors and the like (national pharmacopoeia committee, pharmacopoeia of people's republic of China, clinical medication need, Chinese medicine finished preparation volume, 2010 edition 554-555 page).

The invention has the following advantages:

1. the raw materials of the invention are selected from traditional Chinese medicine Liuwei Dihuang pill prescription, which has modern pharmacological functions of enhancing immunity, reducing blood sugar and blood fat, etc., and the traditional Chinese medicine extract is prepared by yeast fermentation, lactic acid bacteria starter mixed fermentation, distillation, extraction and other processes, and is prepared into Liuwei Dihuang health care wine products with the existing wine.

2. According to the method, the traditional Chinese medicine mixed powder is fermented by adopting the lactic acid bacteria starter and the yeast bacteria starter, and the organic transformation in the microbial fermentation process can be facilitated through the fermentation, so that the dissolution rate of medicinal materials is improved, the leaching and distillation extraction effects are increased, and the nutritional ingredients of the extract are further improved; secondly, the bad smell in the traditional Chinese medicinal materials can be reduced or removed to the maximum extent by the compound fermentation of lactic acid bacteria and saccharomycetes, the flavor of the extract is better improved, and the taste and the flavor of the wine product are improved; and then through the compound fermentation of lactic acid bacteria and saccharomycetes, the content of B vitamins, amino acids and organic acids can be effectively improved through further biochemical reaction and microbial metabolism, and the nutritional value and the nutritional style of the product are further improved.

3. The method of the invention respectively adopts white spirit, wine, yellow wine, beer or other fruit wines (such as cherry wine, medlar wine, hawthorn wine, strawberry wine, raspberry wine, pomegranate wine, apple wine and the like) as base wines, so that the product not only reflects the original style and flavor of the base wines, but also adds traditional Chinese medicine extracting solution with health care efficacy, and people can select different wine products according to the preference of drinking per se and benefit from the beneficial health care efficacy of the traditional Chinese medicine raw materials.

4. According to the method, the fermented raw material medicinal materials are subjected to reduced pressure distillation to collect distillate, organic matters and volatile substances of the traditional Chinese medicinal materials, particularly aroma substances in the medicinal materials, can be effectively and fully extracted along with the distillate, and then the decoction dregs are extracted by hot water, so that water-soluble ingredients of the decoction dregs can be further and fully extracted, and the method has good guarantee for ensuring that the functional ingredients of the product are fully extracted and the quality and the efficacy of the product are guaranteed.

5. The method has simple process, easy control and low production energy consumption, is beneficial to industrial production, adopts the processes of front-stage distillation, rear-stage hot water extraction and alcohol precipitation, ensures that the prepared product has clear and transparent appearance and no layering and precipitation phenomena, has no change in appearance and no generation of floccules after being stored for 24 months at room temperature for observation after sample preservation, and can better ensure the product quality.

6. In order to improve the flavor of the wine, the prepared wine is further aged, the method adopts a hot-cold staggered treatment method to ensure that the appearance and the flavor of the wine are both beneficially improved, the method comprises the steps of firstly carrying out heat treatment on the prepared wine at 55 ℃ for 1 week, then cooling to-2 ℃ for carrying out cold treatment and aging for 25 days, so that the traditional Chinese medicine extracting solution and the base wine are better blended, after the treatment by the method, the prepared wine not only has the fragrance of the base wine, keeps the style and the flavor characteristics of the original base wine, but also has soft and mellow taste, and the application of the method greatly improves the quality and the flavor of products. The compound wine prepared by the method can be used for drinking different tastes of people, so that people can benefit from the beneficial health-care effect of the traditional Chinese medicine raw materials while drinking different wine products, the selection requirements of the public on health-care and healthy wine are met, the product is suitable for popularization and drinking of the public, and the market prospect is good.

Detailed Description

The following embodiments are further described in the following examples, but should not be construed as limiting the present invention, and the following preferred embodiments should be considered as the protection scope of the present invention by the modifications and decorations of the present invention without departing from the technical principle of the invention.

Example 1

Respectively and independently culturing streptococcus thermophilus, lactobacillus acidophilus, streptococcus lactis, pediococcus acidilactici, lactobacillus bulgaricus and bifidobacterium by using a correspondingly optimized culture medium through liquid fermentation equipment, separating thalli in fermentation liquor by using a high-speed centrifuge, and drying the centrifuged bacterial sludge in a vacuum freeze drying mode to obtain streptococcus thermophilus dry powder with the viable bacteria content of 200 hundred million/g, lactobacillus acidophilus dry powder with the viable bacteria content of 200 hundred million/g, streptococcus lactis dry powder with the viable bacteria content of 200 hundred million/g, pediococcus acidilactici dry powder with the viable bacteria content of 200 hundred million/g, lactobacillus bulgaricus dry powder with the viable bacteria content of 200 hundred million/g and bifidobacterium dry powder with the viable bacteria content of 200 hundred million/g.

Example 2

Respectively and independently culturing saccharomyces cerevisiae, beer yeast, grape juice yeast, saccharomyces bayanus and millet wine fission yeast by using a correspondingly optimized culture medium through liquid fermentation equipment, then separating out thalli in fermentation liquor by using a high-speed centrifuge, and drying the centrifuged bacterial sludge in a vacuum freeze drying mode to obtain saccharomyces bayanus dry powder with the viable bacteria content of 200 hundred million/g, beer yeast dry powder with the viable bacteria content of 200 hundred million/g, grape juice yeast dry powder with the viable bacteria content of 200 hundred million/g, scallop yeast dry powder with the viable bacteria content of 200 hundred million/g and millet wine fission yeast dry powder with the viable bacteria content of 200 hundred million/g.

Example 3

Processing the six-ingredient rehmannia health wine:

firstly, weighing 16 kg of processed qualified clean medicinal materials including prepared rehmannia root, 8 kg of cornus officinalis (processed with wine), 8 kg of Chinese yam, 6 kg of rhizoma alismatis, 6 kg of poria cocos and 6 kg of moutan bark, grinding the four medicinal materials of Chinese yam, rhizoma alismatis, poria cocos and moutan bark into coarse powder, smashing the coarse powder together with the prepared rehmannia root and the cornus officinalis, placing the smashed mixture in an oven, drying the mixture at the temperature of 65 ℃, taking out the dried mixture, cooling the dried mixture, crushing the cooled mixture, and sieving the crushed mixture with a 90-mesh sieve to obtain mixed powder of the Chinese medicinal materials;

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 25 kg of streptococcus lactis dry powder with 200 hundred million viable bacteria per gram prepared in the example 1 and 12.5 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 250 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 39 ℃, then adjusting the temperature to 16 ℃ and continuing to ferment for 320 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 6 minutes;

after the fermentation is finished, carrying out reduced pressure distillation by using a reduced pressure distiller under the conditions of-0.095 MPa and the distillation temperature of 90 ℃, and collecting 40 kg of distillate for later use;

pouring out residual liquid and material slag after the distillation in the step three, and squeezing by using a wrapping type squeezer to obtain squeezed juice, and storing the squeezed juice in another container for later use;

adding 250 kg of purified water into the material residue in the fourth step, heating to 100 ℃, stirring and extracting for 1 hour, filtering to obtain an extracting solution, adding 250 kg of purified water into the material residue, heating to 100 ℃, stirring and extracting for 0.5 hour, filtering to obtain an extracting solution, and combining the extracting solutions for 2 times;

sixthly, combining the juice obtained in the fourth step with the extracting solution obtained in the fifth step, performing centrifugal separation by using a tubular high-speed centrifuge at the centrifugal rotation speed of 16000rpm, and collecting supernate;

seventhly, concentrating the supernatant obtained in the sixth step to 10 kilograms by using a climbing film evaporator under the conditions of 55 ℃ and 0.095MPa to obtain a concentrated extracting solution;

(eighthly), adding edible alcohol with the content concentration of 95% (V/V) into the concentrated extracting solution obtained in the seventh step to enable the content concentration of the obtained alcohol to be 65% (V/V), fully and uniformly stirring, standing and precipitating for 72 hours at the temperature of 4 ℃, taking supernate by using a siphoning method, then recovering alcohol, and adjusting the constant volume to 10 kg to obtain concentrated solution;

adding 10 kg of the concentrated solution obtained in the step (eight) into 40 kg of the distillate obtained in the step (three), fully and uniformly metering the volume to 50 kg, and obtaining a traditional Chinese medicine extracting solution;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 1000 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.18 mu m at-2 ℃, and subpackaging to obtain the product.

Example 4

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of pediococcus acidilactici dry powder with 200 hundred million viable bacteria per gram, 12.5 kg of bifidobacterium dry powder with 200 hundred million viable bacteria per gram and 12.5 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 250 kg of water, fully mixing uniformly, fermenting for 48 hours at the temperature of 37 ℃, then adjusting the temperature to 22 ℃, continuing to ferment for 240 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 10 minutes;

(eighthly), adding edible alcohol with the content concentration of 95% (V/V) into the concentrated extracting solution obtained in the seventh step to enable the content concentration of the obtained alcohol to be 65% (V/V), fully and uniformly stirring, placing at the temperature of 2 ℃, standing and precipitating for 48 hours, taking supernate by a siphoning method, then recovering alcohol, and adjusting the constant volume to 10 kg to obtain concentrated solution;

adding 10 kg of the concentrated solution obtained in the step (VIII) into 40 kg of the distillate obtained in the step (III), fully and uniformly metering the volume to 50 kg, and obtaining a traditional Chinese medicine extracting solution;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 800 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.18 mu m at-2 ℃, and subpackaging to obtain the product.

Example 5

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 25 kg of streptococcus thermophilus dry powder with 200 hundred million of viable bacteria per gram prepared in the example 1 and 12.5 kg of saccharomyces cerevisiae dry powder with 200 hundred million of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 250 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 19 ℃ and continuing to ferment for 280 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

(eighthly), adding edible alcohol with the content concentration of 95% (V/V) into the concentrated extracting solution obtained in the seventh step to enable the content concentration of the obtained alcohol to be 65% (V/V), fully and uniformly stirring, placing at the temperature of 3 ℃, standing and precipitating for 60 hours, taking supernate by a siphoning method, then recovering alcohol, and adjusting the constant volume to 10 kg to obtain concentrated solution;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 500 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.18 mu m at-2 ℃, and subpackaging to obtain the product.

Example 6

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kilograms of streptococcus lactis dry powder with 200 hundred million of viable bacteria per gram, 12.5 kilograms of lactobacillus bulgaricus dry powder with 200 hundred million of viable bacteria per gram and 12.5 kilograms of saccharomyces cerevisiae dry powder with 200 hundred million of viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 250 kilograms of water, fully mixing the mixture uniformly, fermenting the mixture for 48 hours at the temperature of 37 ℃, then adjusting the temperature to 16 ℃, continuing to ferment for 320 hours, stirring the mixture for 1 time every 4 hours during fermentation, and stirring the mixture for 6 minutes;

after the fermentation is finished, carrying out reduced pressure distillation by using a reduced pressure distiller under the conditions of-0.065 MPa and the distillation temperature of 95 ℃, and collecting 40 kg of distillate for later use;

(eighthly), adding edible alcohol with the content concentration of 95% (V/V) into the concentrated extracting solution obtained in the seventh step to enable the content concentration of the obtained alcohol to be 65% (V/V), fully and uniformly stirring, placing at 4 ℃, standing and precipitating for 72 hours, taking supernate by a siphoning method, then recovering alcohol, and adjusting the constant volume to 10 kg to obtain concentrated solution;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.18 mu m at-2 ℃, and subpackaging to obtain the product.

Example 7

Processing the six-ingredient rehmannia health wine:

mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 16 kg of streptococcus lactis dry powder with 200 billion viable bacteria content per gram, 9 kg of bifidobacterium dry powder with 200 billion viable bacteria content per gram and 12.5 kg of saccharomyces cerevisiae dry powder with 200 billion viable bacteria content per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 250 kg of water, fully and uniformly mixing, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 18 ℃ and continuing to ferment for 240 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 850 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.18 mu m at-2 ℃, and subpackaging to obtain the product.

Example 8

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 9 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria content per gram prepared in example 1, 16 kg of bifidobacterium dry powder with 200 billion viable bacteria content per gram prepared in example 2 and 12.5 kg of saccharomyces cerevisiae dry powder with 200 billion viable bacteria content per gram prepared in example 2, putting the mixture into a fermentation tank, adding 250 kg of water, fully mixing uniformly, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 18 ℃ and continuing to ferment for 240 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 750 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.18 mu m at-2 ℃, and subpackaging to obtain the product.

Example 9

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kilograms of streptococcus thermophilus dry powder with 200 hundred million of viable bacteria per gram, 12.5 kilograms of lactobacillus acidophilus dry powder with 200 hundred million of viable bacteria per gram and 12.5 kilograms of saccharomyces cerevisiae dry powder with 200 hundred million of viable bacteria per gram, which are prepared in the embodiment 1, placing the mixture in a fermentation tank, adding 250 kilograms of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃, then adjusting the temperature to 16 ℃, continuing to ferment for 320 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 650 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.18 mu m at-2 ℃, and subpackaging to obtain the product.

Example 10

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 9 kg of streptococcus lactis dry powder with 200 hundred million of viable bacteria per gram, 16 kg of lactobacillus bulgaricus dry powder with 200 hundred million of viable bacteria per gram and 12.5 kg of saccharomyces cerevisiae dry powder with 200 hundred million of viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 250 kg of water, fully and uniformly mixing, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 20 ℃, continuing to ferment for 300 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 550 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.18 mu m at-2 ℃, and subpackaging to obtain the product.

Example 11

Processing the six-ingredient rehmannia health wine:

firstly, weighing 12 kg of processed qualified clean medicinal materials of prepared rehmannia root, 6 kg of cornus officinalis (processed by wine), 6 kg of Chinese yam, 4.5 kg of rhizoma alismatis, 4.5 kg of poria cocos and 4.5 kg of moutan bark, grinding the four materials of Chinese yam, rhizoma alismatis, poria cocos and moutan bark into coarse powder, then smashing the coarse powder together with the prepared rehmannia root and the cornus officinalis, placing the smashed materials in an oven, drying the smashed materials at 70 ℃, taking the smashed materials out, cooling the smashed materials, and sieving the smashed materials by a 95-mesh sieve to obtain mixed powder of the traditional Chinese medicines;

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kilograms of bifidobacterium dry powder with 200 hundred million of viable bacteria per gram prepared in the example 1 and 9.375 kilograms of saccharomyces cerevisiae dry powder with 200 hundred million of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 187.5 kilograms of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 18 ℃ and continuing to ferment for 280 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 9 minutes;

thirdly, after the fermentation is finished, carrying out reduced pressure distillation by using a reduced pressure distiller under the conditions of-0.083 MPa and the distillation temperature of 93 ℃, and collecting 40 kg of distillate for later use;

fifthly, adding 187.5 kg of purified water into the material residue in the fourth step, heating to 100 ℃, stirring and extracting for 1 hour, filtering to obtain an extracting solution, adding 187.5 kg of purified water into the material residue, heating to 100 ℃, stirring and extracting for 0.5 hour, filtering to obtain an extracting solution, and combining the extracting solutions for 2 times;

sixthly, combining the juice obtained in the fourth step with the extracting solution obtained in the fifth step, performing centrifugal separation by using a tubular high-speed centrifuge, wherein the centrifugal speed is 15000rpm, and collecting supernatant;

seventhly, concentrating the supernatant obtained in the sixth step to 10 kilograms by using a climbing film evaporator under the conditions of 65 ℃ and 0.085MPa to obtain a concentrated extracting solution;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 500 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at-2 ℃, and subpackaging to obtain the product.

Example 12

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 8.75 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria content per gram prepared in example 1, 10 kg of bifidobacterium dry powder with 200 billion viable bacteria content per gram prepared in example 2 and 9.375 kg of saccharomyces cerevisiae dry powder with 200 billion viable bacteria content per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 22 ℃, continuing to ferment for 240 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 1000 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at-2 ℃, and subpackaging to obtain the product.

Example 13

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 9.375 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria content per gram prepared in example 1, 9.375 kg of bifidobacterium dry powder with 200 billion viable bacteria content per gram prepared in example 2 and 9.375 kg of saccharomyces cerevisiae dry powder with 200 billion viable bacteria content per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 37 ℃, then adjusting the temperature to 16 ℃, continuing to ferment for 320 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 550 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at-2 ℃, and subpackaging to obtain the product.

Example 14

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 8.75 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria content per gram prepared in example 1, 10 kg of bifidobacterium dry powder with 200 billion viable bacteria content per gram prepared in example 2 and 9.375 kg of saccharomyces cerevisiae dry powder with 200 billion viable bacteria content per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃, then adjusting the temperature to 16 ℃, continuing to ferment for 320 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

(nine) adding 10 kg of the concentrated solution obtained in the step (eight) into 40 kg of the distillate obtained in the step (three), and fully and uniformly mixing

Fixing the volume to 50 kg to obtain a traditional Chinese medicine extracting solution;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 650 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at-2 ℃, and subpackaging to obtain the product.

Example 15

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of streptococcus lactis dry powder with 200 hundred million viable bacteria per gram prepared in the example 1 and 9.375 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃ and continuing to ferment for 300 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 750 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at-2 ℃, and subpackaging to obtain the product.

Example 16

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.75 kilograms of streptococcus lactis dry powder with 200 hundred million of viable bacteria per gram, 12 kilograms of lactobacillus acidophilus dry powder with 200 hundred million of viable bacteria per gram and 9.375 kilograms of saccharomyces cerevisiae dry powder with 200 hundred million of viable bacteria per gram, which are prepared in the embodiment 1, placing the mixture in a fermentation tank, adding 187.5 kilograms of water, fully and uniformly mixing, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 22 ℃, continuing to ferment for 240 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 850 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at-2 ℃, and subpackaging to obtain the product.

Example 17

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 9.375 kg of pediococcus acidilactici dry powder with 200 hundred million viable bacteria per gram, 9.375 kg of lactobacillus acidophilus dry powder with 200 hundred million viable bacteria per gram and 9.375 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria per gram, which are prepared in the step (1), placing the mixture in a fermentation tank, adding 187.5 kg of water, fully mixing the mixture uniformly, fermenting the mixture for 48 hours at the temperature of 39 ℃, then adjusting the temperature to 20 ℃ and continuing to ferment for 300 hours, and stirring the mixture for 1 time at intervals of 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at-2 ℃, and subpackaging to obtain the product.

Example 18

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of lactobacillus bulgaricus dry powder with 200 hundred million viable bacteria per gram prepared in example 1 and 9.375 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃, then adjusting the temperature to 16 ℃ and continuing to ferment for 320 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 900 kg of white spirit, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at-2 ℃, and subpackaging to obtain the product.

Example 19

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 8.75 kilograms of streptococcus lactis dry powder with 200 billion viable bacteria content per gram prepared in example 1, 10 kilograms of bifidobacterium dry powder with 200 billion viable bacteria content per gram prepared in example 2 and 9.375 kilograms of grape juice yeast dry powder with 200 billion viable bacteria content per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kilograms of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃, continuing to ferment for 300 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 550 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 2 ℃, and subpackaging to obtain the product.

Example 20

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of bifidobacterium dry powder with 200 billion viable bacteria per gram prepared in the example 1 and 9.375 kg of grape juice yeast dry powder with 200 billion viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 18 ℃ and continuing to ferment for 280 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 2 ℃, and subpackaging to obtain the product.

Example 21

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of lactobacillus bulgaricus dry powder with 200 hundred million viable bacteria per gram prepared in example 1 and 9.375 kg of grape juice yeast dry powder with 200 million viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃, then adjusting the temperature to 16 ℃ and continuing to ferment for 320 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 850 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 2 ℃, and subpackaging to obtain the product.

Example 22

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of lactobacillus acidophilus dry powder with 200 hundred million of viable bacteria per gram prepared in the example 1 and 9.375 kg of grape juice yeast dry powder with 200 hundred million of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 750 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 2 ℃, and subpackaging to obtain the product.

Example 23

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of streptococcus thermophilus dry powder with 200 hundred million of viable bacteria per gram prepared in the example 1 and 9.375 kg of grape juice yeast dry powder with 200 hundred million of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 650 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 2 ℃, and subpackaging to obtain the product.

Example 24

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria per gram prepared in the example 1 and 9.375 kg of grape juice yeast dry powder with 200 billion viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃, then adjusting the temperature to 16 ℃ and continuing to ferment for 320 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 1000 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 2 ℃, and subpackaging to obtain the product.

Example 25

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of streptococcus thermophilus dry powder with 200 billion viable bacteria per gram prepared in the example 1 and 9.375 kg of millet wine fission yeast dry powder with 200 billion viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃ and continuing to ferment for 300 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) with 550 kg of yellow wine according to the ratio of 50 kg of the traditional Chinese medicine extract, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 1 ℃, and subpackaging to obtain the product.

Example 26

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of lactobacillus acidophilus dry powder with 200 hundred million of viable bacteria per gram prepared in example 1 and 9.375 kg of millet wine fission yeast dry powder with 200 hundred million of viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃ firstly, then adjusting the temperature to 18 ℃ and continuing to ferment for 280 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) with 950 kg of yellow wine according to the ratio of 50 kg of the traditional Chinese medicine extract, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 1 ℃, and subpackaging to obtain the product.

Example 27

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of streptococcus lactis dry powder with 200 billion viable bacteria per gram prepared in example 1 and 9.375 kg of millet wine fission yeast dry powder with 200 billion viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) with 850 kg of yellow wine according to the ratio of 50 kg of the traditional Chinese medicine extract, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 1 ℃, and subpackaging to obtain the product.

Example 28

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria per gram prepared in example 1 and 9.375 kg of millet wine schizosaccharomyces pombe dry powder with 200 billion viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃, then adjusting the temperature to 16 ℃ and continuing to ferment for 320 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) with 750 kg of yellow wine according to the ratio of 50 kg of the traditional Chinese medicine extract, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 1 ℃, and subpackaging to obtain the product.

Example 29

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 18.75 kg of lactobacillus bulgaricus dry powder with 200 billion viable bacteria per gram prepared in example 1 and 9.375 kg of millet wine fission yeast dry powder with 200 billion viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kg of water, fully and uniformly mixing, fermenting for 48 hours at 38 ℃, then adjusting the temperature to 20 ℃ and continuing to ferment for 300 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) with 650 kg of yellow wine according to the ratio of 50 kg of the traditional Chinese medicine extract, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 1 ℃, and subpackaging to obtain the product.

Example 30

Processing of the health-care wolfberry wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 8.75 kilograms of streptococcus lactis dry powder with 200 billion viable bacteria content per gram prepared in example 1, 10 kilograms of bifidobacterium dry powder with 200 billion viable bacteria content per gram prepared in example 2 and 9.375 kilograms of millet wine fission yeast dry powder with 200 billion viable bacteria content per gram prepared in example 2, putting the mixture into a fermentation tank, adding 187.5 kilograms of water, fully mixing uniformly, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃, continuing to ferment for 300 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of the Chinese wolfberry wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using an organic membrane tubular ultrafiltration device with the aperture of 0.16 mu m at the temperature of 1 ℃, and subpackaging to obtain the product.

Example 31

Processing the six-ingredient rehmannia health wine:

firstly, weighing 8 kg of processed qualified clean medicinal materials of prepared rehmannia root, 4 kg of cornus pulp (processed by wine), 4 kg of Chinese yam, 3 kg of rhizoma alismatis, 3 kg of poria cocos and 3 kg of moutan bark, grinding the four raw materials of Chinese yam, rhizoma alismatis, poria cocos and moutan bark into coarse powder, smashing the coarse powder together with the prepared rehmannia root and the cornus pulp, placing the smashed raw materials in an oven, drying the smashed raw materials at the temperature of 75 ℃, taking out the smashed raw materials, cooling the smashed raw materials, and sieving the smashed raw materials with a 100-mesh sieve to obtain traditional Chinese medicine mixed powder;

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of pediococcus acidilactici dry powder with 200 hundred million viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million viable bacteria per gram and 6.25 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 20 ℃, continuing to ferment for 300 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

adding 125 kg of purified water into the material residue in the fourth step, heating to 100 ℃, stirring and extracting for 1 hour, filtering to obtain an extracting solution, adding 125 kg of purified water into the material residue, heating to 100 ℃, stirring and extracting for 0.5 hour, filtering to obtain an extracting solution, and combining the extracting solutions for 2 times;

sixthly, combining the juice obtained in the fourth step with the extract obtained in the fifth step, performing centrifugal separation by using a tubular high-speed centrifuge at the centrifugal rotation speed of 14000rpm, and collecting supernatant;

seventhly, concentrating the supernatant obtained in the sixth step to 10 kilograms by using a wiped film evaporator under the conditions of 70 ℃ and 0.075MPa to obtain a concentrated extracting solution;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of white spirit, stirring and mixing uniformly, putting the mixture into a sandwich storage tank, heating the mixture at 55 ℃, keeping the temperature for 1 week, cooling the mixture to-2 ℃, aging the mixture for 25 days, filtering the mixture by using a rotary vacuum filter at-2 ℃, and subpackaging the mixture to obtain the product.

Example 32

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus lactis dry powder with 200 hundred million viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million viable bacteria per gram and 6.25 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully mixing the mixture uniformly, fermenting the mixture for 48 hours at the temperature of 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring the mixture for 1 time every 2 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 550 kg of white spirit, stirring and mixing uniformly, putting the mixture into a sandwich storage tank, heating the mixture at 55 ℃, keeping the temperature for 1 week, cooling the mixture to-2 ℃, aging the mixture for 25 days, filtering the mixture by using a rotary vacuum filter at-2 ℃, and subpackaging the mixture to obtain the product.

Example 33

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of lactobacillus acidophilus dry powder with 200 hundred million viable bacteria content per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million viable bacteria content per gram and 6.25 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria content per gram, which are prepared in the embodiment 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃, continuing to ferment for 280 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 850 kg of white spirit, stirring and mixing uniformly, putting the mixture into a sandwich storage tank, heating the mixture at 55 ℃, keeping the temperature for 1 week, cooling the mixture to-2 ℃, aging the mixture for 25 days, filtering the mixture by using a rotary vacuum filter at-2 ℃, and subpackaging the mixture to obtain the product.

Example 34

Processing the six-ingredient rehmannia health wine:

firstly, weighing 8 kg of processed qualified clean medicinal materials of prepared rehmannia root, 4 kg of cornus pulp (processed by wine), 4 kg of Chinese yam, 3 kg of rhizoma alismatis, 3 kg of poria cocos and 3 kg of moutan bark, grinding the four raw materials of Chinese yam, rhizoma alismatis, poria cocos and moutan bark into coarse powder, smashing the coarse powder together with the prepared rehmannia root and the cornus pulp, placing the smashed raw materials in an oven, drying the smashed raw materials at 70 ℃, taking out the smashed raw materials, cooling the smashed raw materials, and sieving the smashed raw materials with a 95-mesh sieve to obtain traditional Chinese medicine mixed powder;

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus thermophilus dry powder with 200 hundred million of viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million of viable bacteria per gram and 6.25 kg of saccharomyces cerevisiae dry powder with 200 hundred million of viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃, then adjusting the temperature to 16 ℃, continuing to ferment for 320 hours, stirring for 1 time every 2 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 750 kg of white spirit, stirring and mixing uniformly, putting the mixture into a sandwich storage tank, heating the mixture at 55 ℃, keeping the temperature for 1 week, cooling the mixture to-2 ℃, aging the mixture for 25 days, filtering the mixture by using a rotary vacuum filter at-2 ℃, and subpackaging the mixture to obtain the product.

Example 35

Processing the six-ingredient rehmannia health wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of lactobacillus bulgaricus dry powder with 200 hundred million viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million viable bacteria per gram and 6.25 kg of saccharomyces cerevisiae dry powder with 200 hundred million viable bacteria per gram, which are prepared in the step (1), placing the mixture in a fermentation tank, adding 125 kg of water, fully mixing the mixture uniformly, fermenting the mixture for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 18 ℃ and continuing to ferment for 260 hours, and stirring the mixture for 1 time every 2 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 650 kg of white spirit, stirring and mixing uniformly, putting the mixture into a sandwich storage tank, heating the mixture at 55 ℃, keeping the temperature for 1 week, cooling the mixture to-2 ℃, aging the mixture for 25 days, filtering the mixture by using a rotary vacuum filter at-2 ℃, and subpackaging the mixture to obtain the product.

Example 36

Processing the six-ingredient rehmannia health-care cherry wine:

secondly, mixing the traditional Chinese medicine mixed powder obtained in the first step with 12.5 kilograms of lactobacillus bulgaricus dry powder with 200 hundred million of viable bacteria per gram prepared in example 1 and 6.25 kilograms of saccharomyces cerevisiae dry powder with 200 hundred million of viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 125 kilograms of water, fully and uniformly mixing, fermenting for 48 hours at 38 ℃, then adjusting the temperature to 16 ℃ and continuing to ferment for 320 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 6 minutes;

and (ten) mixing the traditional Chinese medicine extracting solution obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extracting solution to 900 kg of the cherry wine, stirring and mixing uniformly, putting the mixture into a sandwich storage tank, heating the mixture at the temperature of 55 ℃, keeping the temperature for 1 week, cooling the mixture to the temperature of minus 2 ℃, aging the mixture for 25 days, filtering the mixture by using a rotary vacuum filter at the temperature of minus 2 ℃, and subpackaging the mixture to obtain the product.

Example 37

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus thermophilus dry powder with 200 billion viable bacteria content per gram, 6.25 kg of lactobacillus bulgaricus dry powder with 200 billion viable bacteria content per gram and 6.25 kg of grape juice yeast dry powder with 200 billion viable bacteria content per gram, which are prepared in the example 1, placing the mixture into a fermentation tank, adding 125 kg of water, fully mixing the mixture uniformly, fermenting the mixture for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 16 ℃ and continuing to ferment for 320 hours, and stirring the mixture for 1 time every 4 hours during fermentation, wherein the stirring time is 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 500 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 38

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of lactobacillus acidophilus dry powder with 200 hundred million viable bacteria per gram, 6.25 kg of lactobacillus bulgaricus dry powder with 200 hundred million viable bacteria per gram and 6.25 kg of grape juice yeast dry powder with 200 hundred million viable bacteria per gram, which are prepared in the example 1, placing the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃ and continuing to ferment for 300 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 1000 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 39

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus lactis dry powder with 200 billion viable bacteria content per gram, 6.25 kg of lactobacillus bulgaricus dry powder with 200 billion viable bacteria content per gram and 6.25 kg of grape juice yeast dry powder with 200 billion viable bacteria content per gram, which are prepared in the example 1, placing the mixture into a fermentation tank, adding 125 kg of water, fully mixing uniformly, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 40

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria content per gram, 6.25 kg of lactobacillus bulgaricus dry powder with 200 billion viable bacteria content per gram and 6.25 kg of grape juice yeast dry powder with 200 billion viable bacteria content per gram, which are prepared in the example 1, placing the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 18 ℃ and continuing to ferment for 300 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 850 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

EXAMPLE 41

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus lactis dry powder with 200 billion viable bacteria content per gram, 6.25 kg of bifidobacterium dry powder with 200 billion viable bacteria content per gram and 6.25 kg of grape juice yeast dry powder with 200 billion viable bacteria content per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃, continuing to ferment for 260 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 750 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 42

Processing the health-care wine containing six ingredients with rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of bifidobacterium dry powder with 200 billion of viable bacteria per gram prepared in the example 1 and 6.25 kg of grape juice yeast dry powder with 200 billion of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 650 kg of wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 43

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of streptococcus thermophilus dry powder with 200 billion of viable bacteria per gram prepared in the example 1 and 6.25 kg of millet wine fission yeast dry powder with 200 billion of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 1000 kg of yellow wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 44

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of lactobacillus acidophilus dry powder with 200 hundred million of viable bacteria per gram prepared in example 1 and 6.25 kg of millet wine fission yeast dry powder with 200 hundred million of viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at 37 ℃ firstly, then adjusting the temperature to 18 ℃ and continuing to ferment for 280 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 550 kg of yellow wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 45

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of streptococcus lactis dry powder with 200 billion viable bacteria per gram prepared in the example 1 and 6.25 kg of millet wine fission yeast dry powder with 200 billion viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃ and continuing to ferment for 260 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) with 650 kg of yellow wine according to the ratio of 50 kg of the traditional Chinese medicine extract, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 46

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria per gram prepared in the example 1 and 6.25 kg of millet wine fission yeast dry powder with 200 billion viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 16 ℃ and continuing to ferment for 320 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) with 750 kg of yellow wine according to the ratio of 50 kg of the traditional Chinese medicine extract, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 47

Processing the health-care yellow wine with six ingredients of rehmannia:

secondly, mixing the traditional Chinese medicine mixed powder obtained in the first step with 12.5 kilograms of lactobacillus bulgaricus dry powder with 200 hundred million of viable bacteria per gram prepared in example 1 and 6.25 kilograms of millet wine fission yeast dry powder with 200 hundred million of viable bacteria per gram prepared in example 2, putting the mixture into a fermentation tank, adding 125 kilograms of water, fully and uniformly mixing, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) with 850 kg of yellow wine according to the ratio of 50 kg of the traditional Chinese medicine extract, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 48

Processing the health-care yellow wine with six ingredients of rehmannia:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of bifidobacterium dry powder with 200 billion of viable bacteria per gram prepared in the example 1 and 6.25 kg of millet wine fission yeast dry powder with 200 billion of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of yellow wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 49

Processing of the six-ingredient rehmannia health-care beer:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus thermophilus dry powder with 200 hundred million of viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million of viable bacteria per gram and 6.25 kg of beer yeast dry powder with 200 hundred million of viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully mixing the mixture uniformly, fermenting the mixture for 48 hours at the temperature of 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring the mixture for 1 time every 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 1000 kg of beer, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 1 ℃, and subpackaging to obtain the product.

Example 50

Processing of the six-ingredient rehmannia health-care beer:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of lactobacillus acidophilus dry powder with 200 hundred million viable bacteria content per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million viable bacteria content per gram and 6.25 kg of beer yeast dry powder with 200 hundred million viable bacteria content per gram, which are prepared in the embodiment 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃, continuing to ferment for 280 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of beer, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 1 ℃, and subpackaging to obtain the product.

Example 51

Processing of the six-ingredient rehmannia health-care beer:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus lactis dry powder with 200 hundred million viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million viable bacteria per gram and 6.25 kg of beer yeast dry powder with 200 hundred million viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully mixing the mixture uniformly, fermenting the mixture for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 18 ℃ and continuing to ferment for 260 hours, and stirring the mixture for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 900 kg of beer, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 1 ℃, and subpackaging to obtain the product.

Example 52

Processing of the six-ingredient rehmannia health-care beer:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of pediococcus acidilactici dry powder with 200 hundred million viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million viable bacteria per gram and 6.25 kg of beer yeast dry powder with 200 hundred million viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully mixing uniformly, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 17 ℃, continuing to ferment for 300 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 850 kg of beer, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 1 ℃, and subpackaging to obtain the product.

Example 53

Processing of the six-ingredient rehmannia health-care beer:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 4.5 kg of streptococcus lactis dry powder with 200 billion viable bacteria content per gram, 8 kg of lactobacillus bulgaricus dry powder with 200 billion viable bacteria content per gram and 6.25 kg of beer yeast dry powder with 200 billion viable bacteria content per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 16 ℃, continuing to ferment for 320 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 800 kg of beer, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 1 ℃, and subpackaging to obtain the product.

Example 54

Processing of the six-ingredient rehmannia health-care strawberry wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of lactobacillus acidophilus dry powder with 200 hundred million of viable bacteria per gram prepared in the example 1 and 6.25 kg of saccharomyces bayanus dry powder with 200 hundred million of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃ and continuing to ferment for 260 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 1000 kg of strawberry wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 1 ℃, and subpackaging to obtain the product.

Example 55

Processing of the six-ingredient rehmannia root health-care raspberry wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 12.5 kg of bifidobacterium dry powder with 200 hundred million of viable bacteria per gram prepared in the example 1 and 6.25 kg of saccharomyces bayanus dry powder with 200 hundred million of viable bacteria per gram prepared in the example 2, putting the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 39 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 2 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 550 kg of raspberry wine, stirring and mixing uniformly, putting the mixture into a sandwich storage tank, heating the mixture at 55 ℃, keeping the temperature for 1 week, cooling the mixture to 1 ℃, aging the mixture for 25 days, filtering the mixture by using a rotary vacuum filter at 1 ℃, and subpackaging the mixture to obtain the product.

Example 56

Processing the six-ingredient rehmannia health-care cherry wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus thermophilus dry powder with 200 hundred million of viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million of viable bacteria per gram and 6.25 kg of saccharomyces bayanus dry powder with 200 hundred million of viable bacteria per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃, continuing to ferment for 280 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 8 minutes;

and (ten) mixing the traditional Chinese medicine extracting solution obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extracting solution to 950 kg of the cherry wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 57

Processing of the six-ingredient rehmannia health-care pomegranate wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of lactobacillus acidophilus dry powder with 200 hundred million of viable bacteria per gram, 6.25 kg of bifidobacterium dry powder with 200 hundred million of viable bacteria per gram and 6.25 kg of millet wine fission yeast dry powder with 200 hundred million of viable bacteria per gram, which are prepared in the embodiment 1, placing the mixture into a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 22 ℃ and continuing to ferment for 240 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 900 kg of pomegranate wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 58

Processing of the six-ingredient rehmannia health-care apple wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus lactis dry powder with 200 billion viable bacteria content per gram, 6.25 kg of bifidobacterium dry powder with 200 billion viable bacteria content per gram and 6.25 kg of saccharomyces bayanus dry powder with 200 billion viable bacteria content per gram, which are prepared in the example 1, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 16 ℃, continuing to ferment for 320 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of cider, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Example 59

Processing of the six-ingredient rehmannia root health-care raspberry wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of pediococcus acidilactici dry powder with 200 billion viable bacteria content per gram, 6.25 kg of bifidobacterium dry powder with 200 billion viable bacteria content per gram and 6.25 kg of millet wine fission yeast dry powder with 200 billion viable bacteria content per gram, which are prepared in the example 1, placing the mixture into a fermentation tank, adding 125 kg of water, fully mixing uniformly, fermenting for 48 hours at the temperature of 38 ℃, then adjusting the temperature to 20 ℃ and continuing to ferment for 260 hours, and stirring for 1 time every 4 hours during fermentation, wherein the stirring time is 8 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 850 kg of raspberry wine, stirring and mixing uniformly, putting the mixture into a sandwich storage tank, heating the mixture at 55 ℃, keeping the temperature for 1 week, cooling the mixture to 2 ℃, aging the mixture for 25 days, filtering the mixture by using a rotary vacuum filter at 2 ℃, and subpackaging the mixture to obtain the product.

Example 60

Processing of six-ingredient rehmannia health-care hawthorn wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 4.5 kg of lactobacillus bulgaricus dry powder with 200 billion viable bacteria per gram prepared in example 1, 8 kg of bifidobacterium dry powder with 200 billion viable bacteria per gram prepared in example 2 and 6.25 kg of saccharomyces bayanensis dry powder with 200 billion viable bacteria per gram prepared in example 2, placing the mixture in a fermentation tank, adding 125 kg of water, fully and uniformly mixing, fermenting for 48 hours at 39 ℃, then adjusting the temperature to 22 ℃, continuing to ferment for 240 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 10 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 500 kg of hawthorn wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 1 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 1 ℃, and subpackaging to obtain the product.

Example 61

Processing of six-ingredient rehmannia health-care hawthorn wine:

(II) mixing the traditional Chinese medicine mixed powder obtained in the step (I) with 6.25 kg of streptococcus lactis dry powder with 200 billion viable bacteria content per gram, 6.25 kg of streptococcus thermophilus dry powder with 200 billion viable bacteria content per gram and 6.25 kg of millet wine fission yeast dry powder with 200 billion viable bacteria content per gram, which are prepared in the embodiment 1, placing the mixture into a fermentation tank, adding 125 kg of water, fully mixing uniformly, fermenting for 48 hours at 37 ℃, then adjusting the temperature to 16 ℃, continuing to ferment for 320 hours, stirring for 1 time every 4 hours during fermentation, and stirring for 6 minutes;

and (ten) mixing the traditional Chinese medicine extract obtained in the step (nine) according to the ratio of 50 kg of the traditional Chinese medicine extract to 950 kg of hawthorn wine, stirring and mixing uniformly, placing the mixture in a sandwich storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to 2 ℃, aging for 25 days, filtering by using a rotary vacuum filter at 2 ℃, and subpackaging to obtain the product.

Claims

1. A processing method of a six-ingredient rehmannia health wine is characterized in that the wine is prepared from traditional Chinese medicine extracting solution and wine prepared from six traditional Chinese medicines of prepared rehmannia root, pulp of dogwood fruit (processed by wine), yam, alisma orientale, tuckahoe and tree peony bark as raw materials, and the traditional Chinese medicine extracting solution is prepared from the following traditional Chinese medicine extracting solutions in percentage by mass: wine =50: 500-1000, which comprises the following steps:

step (ten), the traditional Chinese medicine extracting solution obtained in the step (nine) is prepared according to the following traditional Chinese medicine extracting solution: wine =50: 500-1000, stirring and mixing uniformly, placing the mixture in an interlayer storage tank, heating to 55 ℃, keeping the temperature for 1 week, cooling to-2 ℃, aging for 25 days, filtering at-2 ℃, and subpackaging to obtain a product; the wine is white spirit, wine, yellow wine, beer or fruit wine.

2. The processing method of the rehmannia glutinosa health wine as claimed in claim 1, wherein the lactic acid bacteria leavening agent in the step (two) is one or two of Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus acidophilus (Lactobacillus acidophilus), Streptococcus lactis (Streptococcus acitidis), Pediococcus acidilactici (Pediococcus acidilactici), Lactobacillus bulgaricus (Lactobacillus bulgaricus) and bifidobacterium (Bacillus bifidus) with viable bacteria concentration of not less than 200 hundred million dry powder products per gram for food.

3. The process for preparing LIUWEIDIHUANG health wine according to claim 2, wherein the dried bacterial powder products of Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus acidophilus (Bacillus acidophilus), Streptococcus lactis (Streptococcus acidi lactici), Pediococcus acidilactici (Pediococcus acidilactici), Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Bifidobacterium bifidum (Bacillus bifidus) can be cultured separately in separate culture systems by liquid fermentation equipment, and then separating out thallus in the fermentation liquor by using a high-speed centrifuge, and drying the bacterial sludge by using a cold air or vacuum freeze drying mode to obtain a thallus dry powder product of streptococcus thermophilus with the viable bacteria concentration of 200 hundred million per gram, lactobacillus acidophilus with the viable bacteria concentration of 200 hundred million per gram, streptococcus lactis with the viable bacteria concentration of 200 hundred million per gram, pediococcus acidilactici with the viable bacteria concentration of 200 hundred million per gram, lactobacillus bulgaricus with the viable bacteria concentration of 200 hundred million per gram and bifidobacterium with the viable bacteria concentration of 200 hundred million per gram.

4. The method for processing the Liuwei Dihuang health wine according to claim 1, wherein the yeast starter in the step (two) is any one of Saccharomyces cerevisiae (Saccharomyces cerevisiae), Saccharomyces uvarum (Saccharomyces uvarum), Saccharomyces bayanus (Saccharomyces bayanus) and Schizosaccharomyces pombe (Schizosaccharomyces pombe) which are food dry powder products with viable bacteria content concentration of not less than 200 billion per gram.

5. The method for processing the rehmannia glutinosa health wine as claimed in claim 4, wherein dried thallus products of Saccharomyces cerevisiae (Saccharomyces cerevisiae), Saccharomyces uvarum (Saccharomyces uvarum), Saccharomyces bayanus (Saccharomyces bayanus), Schizosaccharomyces pombe (Schizosaccharomyces pombe) can be cultured separately in separate culture systems by liquid fermentation equipment, and then thallus in the fermentation broth is separated by a high speed centrifuge, and the bacterial sludge is dried by cold air or vacuum freeze drying to obtain the dried thallus product of Saccharomyces cerevisiae with viable bacteria concentration of 200 billion per gram, Saccharomyces uvarum with viable bacteria concentration of 200 billion per gram, Saccharomyces bayanus with viable bacteria concentration of 200 trillion per gram, and Schizosaccharomyces pombe with viable bacteria concentration of 200 billion per gram.

6. The processing method of the Liuwei Dihuang health wine according to claim 1, wherein the squeezing in the step (IV) is performed by using a pack press; the centrifugal separation in the step (six) preferably uses a tubular high-speed centrifuge.

7. The processing method of the six-ingredient rehmannia health wine as claimed in claim 1, wherein the preferable concentration conditions in the step (seven) are 55-70 ℃, -0.075 MPa-0.095 MPa; the concentration is performed by using a rising film evaporator or a wiped film evaporator.

8. The process for preparing LIUWEIDIHUANG health wine according to claim 1, wherein the filtration in the step (ten) is performed by membrane filtration with pore size less than 0.20 μm.

9. The process for preparing LIUWEIDIHUANG health wine according to claim 1, wherein the filtration in the step (ten) is performed by a rotary vacuum filter.

10. The processing method of the Liuwei Dihuang health wine as claimed in claim 1, wherein the step (one) comprises weighing the pure medicinal materials which are qualified to be processed, and preparing the raw materials according to the mass ratio of prepared rehmannia root: cornus officinalis (processed with wine): chinese yam: rhizoma alismatis: tuckahoe, poria cocos: moutan bark = 16: 8: 8: 6: 6: 6, grinding the Chinese yam, the rhizoma alismatis, the poria cocos and the cortex moutan into coarse powder, then smashing the coarse powder together with the prepared rehmannia root and the pulp of dogwood fruit, placing the smashed raw materials in an oven, drying the smashed raw materials at 65-75 ℃, taking out the smashed raw materials, cooling the smashed raw materials, and sieving the smashed raw materials by a sieve of 90-100 meshes to obtain mixed powder of the Chinese medicines;

and (nine), adding 10 kg of the concentrated solution obtained in the step (eight) to 40 kg of the distilled solution obtained in the step (three), and sufficiently and uniformly metering to 50 kg of the Chinese herbal medicine extracting solution.

11. The processing method of the Liuwei Dihuang health wine as claimed in claim 1, wherein the step (one) comprises weighing the pure medicinal materials which are qualified to be processed, and preparing the raw materials according to the mass ratio of prepared rehmannia root: cornus officinalis (processed with wine): chinese yam: rhizoma alismatis: tuckahoe, poria cocos: moutan bark = 12: 6: 6: 4.5: 4.5: 4.5, grinding the Chinese yam, the rhizoma alismatis, the poria cocos and the cortex moutan into coarse powder, smashing the coarse powder together with the prepared rehmannia root and the pulp of dogwood fruit, placing the smashed raw materials in a drying oven, drying the smashed raw materials at the temperature of 65-75 ℃, taking the smashed raw materials out, cooling the smashed raw materials, and sieving the smashed raw materials by a sieve of 90-100 meshes to obtain mixed powder of the Chinese medicines;

12. The processing method of the Liuwei Dihuang health wine as claimed in claim 1, wherein the step (one) comprises weighing the pure medicinal materials which are qualified to be processed, and preparing the raw materials according to the mass ratio of prepared rehmannia root: cornus officinalis (processed with wine): chinese yam: rhizoma alismatis: tuckahoe, poria cocos: moutan bark = 8: 4: 4: 3: 3: 3, grinding the Chinese yam, the rhizoma alismatis, the poria cocos and the cortex moutan into coarse powder, then smashing the coarse powder together with the prepared rehmannia root and the pulp of dogwood fruit, placing the smashed raw materials in an oven, drying the smashed raw materials at the temperature of 65-75 ℃, taking out the smashed raw materials, cooling the smashed raw materials, and sieving the smashed raw materials by a sieve of 90-100 meshes to obtain mixed powder of the Chinese medicines;

13. A six-ingredient rehmannia health wine prepared by the method of any one of claims 1 to 9.