CN115584302A - A health wine and beverage prepared from rhizoma Alpiniae Officinarum as main material, and its preparation method - Google Patents
A health wine and beverage prepared from rhizoma Alpiniae Officinarum as main material, and its preparation method Download PDFInfo
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- CN115584302A CN115584302A CN202210075464.3A CN202210075464A CN115584302A CN 115584302 A CN115584302 A CN 115584302A CN 202210075464 A CN202210075464 A CN 202210075464A CN 115584302 A CN115584302 A CN 115584302A
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- A—HUMAN NECESSITIES
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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- A61K36/88—Liliopsida (monocotyledons)
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Abstract
The invention discloses a health wine using galangal as a main raw material, which comprises the following raw materials in percentage by weight: 30-40% of galangal, 20-30% of medlar, 10-20% of red date, 10-20% of momordica grosvenori, 1-5% of syrup and the balance of additive. The invention comprises the following raw materials: galangal, medlar, red dates, syrup and momordica grosvenori; the efficacy is as follows: 1. the mouthfeel is good; 2. keeping the uterus of women warm; 3. dispelling cold, removing dampness, refreshing 4, preserving health and beautifying; 5. the intestines and stomach diminish inflammation and relieve pain; the raw material composition provided by the invention belongs to natural components, is safe and nontoxic, has no side effect, is green and environment-friendly, and has high-efficiency health care significance when being combined.
Description
Technical Field
The invention relates to the technical field of galangal drinks, and particularly relates to health care wine and a health care drink which take galangal as a main raw material and a preparation method thereof.
Background
Ginger is provided with yellow-green flower and pungent fragrant rhizome. The plant height is 0.5-1 meter, and the rootstock is fat and thick, has multiple branches and has aromatic and spicy taste. The leaves are in a needle shape or a linear needle shape, and have no hair and handle; lamina linguistics. The total peduncle length is up to 25 cm; the panicle-shaped inflorescence is cone-shaped; the bract is oval, light green or yellowish in edge, and has a small tip at the top. Calyx tube about 1 cm long; the corolla is yellow green, and the lobe is needle-shaped, and the central lobe of the labial lobe is long round and inverted oval; the health wine has a history of thousands of years and is an important component of Chinese medical science; there is almost no record about the treatment and health-care of medicinal liquor in the past medical works of China. With the progress of science and technology, the modern means of extraction, leaching, bioengineering and the like are developed on the basis of the traditional process of Chinese medicine wine soaking to extract the effective components in the Chinese medicines to prepare the high-content functional medicinal wine. When the health care consciousness of people is gradually enhanced and some medicines become edible health care products, a new term of health care wine begins to appear.
The existing health care wine and beverage have simple raw materials in preparation, and the prepared product has poor efficacy and health care effect.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide health-care wine and beverage taking galangal as a main raw material and a preparation method thereof, so as to solve the problems in the background art.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the invention provides a health wine using galangal as a main raw material, which comprises the following raw materials in percentage by weight:
30-40% of galangal, 20-30% of medlar, 10-20% of red date, 10-20% of momordica grosvenori, 1-5% of syrup and the balance of additive;
the preparation method of the additive comprises the following steps:
s1: feeding the pomegranate rind into a thermal reaction box for reaction treatment, heating to 50-60 ℃ at the speed of 1-3 ℃/min, and preserving heat for 20-30min; then continuously heating to 80-90 ℃ at the speed of 1 ℃/min, continuously reacting for 10-20min, cooling to room temperature after the reaction is finished, and feeding into a grinding machine to grind through a 20-100 mesh sieve to obtain grinding powder;
s2: mixing the grinding powder and hydrogen peroxide with the mass fraction of 1-5% according to the weight ratio of 1;
s3: mixing the material to be extracted and an ethanol solution with the mass fraction of 20-30% according to the weight ratio of 1.
Preferably, the health wine comprises the following raw materials in parts by weight:
35% of galangal, 25% of medlar, 15% of red date, 15% of momordica grosvenori, 3% of syrup and the balance of additives.
Preferably, ultrasonic treatment is adopted in the S3 heat preservation, the ultrasonic power is 100-600W, and the ultrasonic time is 20-30min.
Preferably, the ultrasonic power is 350W, and the ultrasonic time is 25min.
Preferably, the beverage is: adding 10-15 times of purified water into the health wine, and heating at 100 deg.C for 20-30min; standing for precipitation, filtering, and collecting 1/10 of the raw materials to obtain beverage.
The invention also provides a preparation method of the health wine, which comprises the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and an additive according to a weight ratio of 3;
mixing the enzymolysis material, the yeast and the syrup according to a weight ratio of 8;
feeding the primary fermentation material into a magnetization tank for magnetization treatment, and obtaining a magnetized material after magnetization;
and step five, feeding the magnetized material into a fermentation tank, mixing the magnetized material with lactic acid bacteria and syrup according to a weight ratio of 7.
Preferably, the fermentation temperature in the secondary fermentation is 35-37 ℃, the fermentation time is 1-2h, and the fermentation rotation speed is 400-500r/min.
Preferably, the magnetization time in the fourth step is 10-20min, and the magnetization intensity is 1-5BT.
Preferably, the magnetization time is 15min and the magnetization is 3BT.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention comprises the following raw materials: galangal, medlar, red dates, syrup and momordica grosvenori;
the efficacy is as follows: 1. the mouthfeel is good; 2. the uterus of the female is kept warm (heated up); 3. dispelling cold, removing dampness, refreshing 4, preserving health and beautifying; 5. diminishing inflammation and relieving pain of intestines and stomach.
(2) The raw material composition provided by the invention belongs to natural components, is safe and non-toxic, has no side effect, is green and environment-friendly, and has high-efficiency health care significance;
the health wine and the beverage using the galangal as the main raw material and the preparation method thereof have the following raw material components with the nutritive values:
ginger is a commercial crop with high development and utilization value, and contains bioactive substances such as zingerone and gingerol, as well as protein, polysaccharide, vitamins and various trace elements.
The fresh ginger slices are taken to stimulate gastric secretion and promote digestion. The dried ginger warms the middle-jiao to dispel cold, strengthens the stomach and activates blood circulation, and the medlar nourishes the liver and kidney, supplements the vital essence and improves the eyesight, and can treat impotence, aversion to cold, cold limbs, lumbago, soreness and weakness of waist and knees, lassitude and the like caused by kidney-yang deficiency by being eaten cooperatively.
The red dates contain more proteins, amino acids, saccharides, organic acids, vitamin A, vitamin B2, vitamin C, vitamin P and the like, and trace elements such as calcium, phosphorus, potassium, iron, magnesium and aluminum, a large amount of cyclic adenosine monophosphate and the like. It is warm in nature and sweet in taste, and has effects of invigorating spleen and qi, nourishing blood and tranquilization, promoting body fluid production, relieving drug toxicity, and moderating drug property.
The fructus momordicae contains 7.2% of protein, 9% of crude protein, 14% of glucose and fructose and 0.08% of D-mannose (fresh fruit content). Mogroside IV has no sweet taste.
Pomegranate rind is dry pericarp of pomegranate of Punicaceae, and contains tannin, resin fat, mannitol, mucus, gallic acid, malic acid, pectin, calcium oxalate and inulin as main chemical components. The tannin is mainly tannin, and can promote functional components in the plant Chinese medicinal extract to combine with cellulose molecules, enhance the acting force among macromolecules, and maintain the durability and stability of the functions of the plant Chinese medicinal extract. Meanwhile, the tannin contains granaticin A and B, granaticin tannin, galloyl and the like. Has the obvious effects of bacteriostasis, antivirus, antioxidation, diarrhea relieving with astringents, hemostasis and desinsectization.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
The health wine using galangal as a main raw material comprises the following raw materials in percentage by weight:
30% of galangal, 20% of medlar, 10% of red date, 10% of momordica grosvenori, 1% of syrup and the balance of additive;
the preparation method of the additive comprises the following steps:
s1: feeding the pomegranate rind into a thermal reaction box for reaction treatment, heating to 50 ℃ at the speed of 1 ℃/min, and preserving heat for 20min; then continuously heating to 80 ℃ at the speed of 1 ℃/min, continuously reacting for 10min, cooling to room temperature after the reaction is finished, and sending into a grinding machine to grind through a 20-mesh sieve to obtain grinding powder;
s2: mixing the grinding powder and hydrogen peroxide with the mass fraction of 1% according to the weight ratio of 1;
s3: mixing the material to be extracted and an ethanol solution with the mass fraction of 20% according to the weight ratio of 1.
In the heat preservation of the S3 in the embodiment, ultrasonic treatment is adopted, the ultrasonic power is 100W, and the ultrasonic time is 20min.
The beverage of the embodiment is prepared by adding 10 times of purified water into health wine, and heating at 100 deg.C for 20min; standing for precipitation, filtering, and collecting 1/10 of the raw materials to obtain beverage.
The preparation method of the health wine of the embodiment comprises the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and an additive according to a weight ratio of 3;
mixing the enzymolysis material, the yeast and the syrup according to a weight ratio of 8;
feeding the primary fermentation material into a magnetization tank for magnetization treatment, and obtaining a magnetized material after magnetization;
and step five, feeding the magnetized material into a fermentation tank, mixing the magnetized material with lactic acid bacteria and syrup according to a weight ratio of 7.
In the secondary fermentation of the embodiment, the fermentation temperature is 35 ℃, the fermentation time is 1h, and the fermentation rotation speed is 400r/min.
In the fourth step of this example, the magnetization time is 10min and the magnetization intensity is 1BT.
Example 2
The health wine using galangal as a main raw material in the embodiment comprises the following raw materials in percentage by weight:
40% of galangal, 30% of medlar, 20% of red date, 20% of momordica grosvenori, 5% of syrup and the balance of an additive;
the preparation method of the additive comprises the following steps:
s1: feeding the pomegranate rind into a thermal reaction box for reaction treatment, firstly heating to 60 ℃ at the speed of 3 ℃/min, and preserving heat for 30min; then continuously heating to 90 ℃ at the speed of 1 ℃/min, continuously reacting for 20min, cooling to room temperature after the reaction is finished, and sending into a grinding machine to grind through 100 meshes to obtain grinding powder;
s2: mixing the grinding powder and 5 wt% of hydrogen peroxide according to a weight ratio of 1;
s3: mixing the material to be extracted and an ethanol solution with the mass fraction of 30% according to the weight ratio of 1.
In the heat preservation of the S3 in the embodiment, ultrasonic treatment is adopted, the ultrasonic power is 600W, and the ultrasonic time is 30min.
The beverage of the embodiment is prepared by adding 15 times of purified water into health wine, and heating at 100 ℃ for 30min; standing for precipitation, filtering, and collecting 1/10 of the raw materials to obtain beverage.
The preparation method of the health wine comprises the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and the added auxiliary agent according to a weight ratio of 3, then adding an enzymolysis material compounded by cellulase and pectinase according to a weight ratio of 2;
mixing the enzymolysis material, the yeast and the syrup according to a weight ratio of 8;
feeding the primary fermentation material into a magnetization tank for magnetization treatment, and obtaining a magnetized material after magnetization;
and step five, feeding the magnetized material into a fermentation tank, mixing the magnetized material with lactic acid bacteria and syrup according to a weight ratio of 7.
In the secondary fermentation of the embodiment, the fermentation temperature is 37 ℃, the fermentation time is 2h, and the fermentation speed is 500r/min.
In the fourth step of this example, the magnetization time is 20min and the magnetization intensity is 5BT.
Example 3
The health wine using galangal as a main raw material comprises the following raw materials in percentage by weight:
35% of galangal, 25% of medlar, 15% of red date, 15% of momordica grosvenori, 3% of syrup and the balance of additives.
The preparation method of the additive comprises the following steps:
s1: feeding the pomegranate rind into a thermal reaction box for reaction treatment, heating to 55 ℃ at the speed of 2 ℃/min, and keeping the temperature for 25min; then continuously heating to 85 ℃ at the speed of 1 ℃/min, continuously reacting for 15min, cooling to room temperature after the reaction is finished, and feeding the mixture into a grinding machine to grind through a 60-mesh sieve to obtain grinding powder;
s2: mixing the grinding powder and hydrogen peroxide with the mass fraction of 3% according to the weight ratio of 1 to 5, stirring and dispersing for 25min at the stirring speed of 300r/min and the stirring temperature of 75 ℃, washing, filtering and drying after stirring to obtain a material to be extracted;
s3: mixing materials to be extracted and an ethanol solution with the mass fraction of 25% according to the weight ratio of 1.
In the heat preservation of the S3, ultrasonic treatment is adopted, the ultrasonic power is 100-600W, and the ultrasonic time is 25min.
The ultrasonic power of the present embodiment is 350W, and the ultrasonic time is 25min.
The beverage of the embodiment is prepared by adding 12.5 times of purified water into health wine, and heating at 100 deg.C for 25min; standing for precipitation, filtering, and collecting 1/10 of the raw materials to obtain beverage.
The preparation method of the health wine of the embodiment comprises the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and the added auxiliary agent according to a weight ratio of 3, then adding an enzymolysis material compounded by cellulase and pectinase according to a weight ratio of 2;
mixing the enzymolysis material, the yeast and the syrup according to a weight ratio of 8;
step four, feeding the primary fermentation material into a magnetization tank for magnetization treatment, and obtaining a magnetized material after the magnetization treatment;
and step five, feeding the magnetized material into a fermentation tank, mixing the magnetized material with lactic acid bacteria and syrup according to a weight ratio of 7.
In the secondary fermentation of the embodiment, the fermentation temperature is 36 ℃, the fermentation time is 1.5h, and the fermentation rotation speed is 450r/min.
In the fourth step of this example, the magnetization time is 15min and the magnetization intensity is 3BT.
Example 4
The health wine using galangal as a main raw material in the embodiment comprises the following raw materials in percentage by weight:
32% of galangal, 21% of medlar, 13% of red date, 12% of momordica grosvenori, 2% of syrup and the balance of an additive;
the preparation method of the additive comprises the following steps:
s1: feeding the pomegranate rind into a thermal reaction box for reaction treatment, heating to 52 ℃ at the speed of 1.2 ℃/min, and keeping the temperature for 21min; then continuously heating to 82 ℃ at the speed of 1 ℃/min, continuously reacting for 12min, cooling to room temperature after the reaction is finished, and sending into a grinding machine to grind through a 30-mesh sieve to obtain grinding powder;
s2: mixing the grinding powder and hydrogen peroxide with the mass fraction of 2% according to the weight ratio of 1 to 5, stirring and dispersing for 23min at the stirring speed of 200r/min and the stirring temperature of 75 ℃, washing, filtering and drying after stirring to obtain a material to be extracted;
s3: mixing the material to be extracted and an ethanol solution with the mass fraction of 23% according to the weight ratio of 1.
In the heat preservation of the S3 in the embodiment, ultrasonic treatment is adopted, the ultrasonic power is 200W, and the ultrasonic time is 22min.
The ultrasonic power of the present embodiment is 350W, and the ultrasonic time is 25min.
The beverage of the embodiment is prepared by adding 12 times of purified water into health wine, and heating at 100 deg.C for 23min; standing for precipitation, filtering, and collecting 1/10 of the raw materials to obtain beverage.
The preparation method of the health wine comprises the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and an additive according to a weight ratio of 3;
mixing the enzymolysis material, the yeast and the syrup according to a weight ratio of 8 to 1, and feeding the mixture into a fermentation tank for fermentation treatment, wherein the fermentation temperature is 33 ℃, and the fermentation time is 33min, so as to obtain a primary fermentation material;
feeding the primary fermentation material into a magnetization tank for magnetization treatment, and obtaining a magnetized material after magnetization;
and step five, feeding the magnetized material into a fermentation tank, mixing the magnetized material with lactic acid bacteria and syrup according to a weight ratio of 7.
In the secondary fermentation of the embodiment, the fermentation temperature is 35.5 ℃, the fermentation time is 1.2h, and the fermentation speed is 420r/min.
In the fourth step of this example, the magnetization time is 12min and the magnetization intensity is 2BT.
Comparative example 1:
the raw material composition of the embodiment 3 is used for preparing the health-care wine, and the preparation method comprises the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and the added auxiliary agent according to a weight ratio of 3, then adding an enzymolysis material compounded by cellulase and pectinase according to a weight ratio of 2;
mixing the enzymolysis material, the yeast and the syrup according to a weight ratio of 8;
and step four, feeding the primary fermentation material into a fermentation tank, mixing the primary fermentation material with lactic acid bacteria and syrup according to a weight ratio of 7.
In the secondary fermentation of the embodiment, the fermentation temperature is 36 ℃, the fermentation time is 1.5h, and the fermentation rotation speed is 450r/min.
Comparative example 2:
the raw material composition of the embodiment 3 is used for preparing the health-care wine, and the preparation method comprises the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and the added auxiliary agent according to a weight ratio of 3, then adding an enzymolysis material compounded by cellulase and pectinase according to a weight ratio of 2;
mixing the enzymolysis material, the yeast and the syrup according to a weight ratio of 8;
and step four, feeding the primary fermentation material into a magnetization tank for magnetization treatment, and obtaining a magnetized material after magnetization, wherein the magnetization time is 15min, and the magnetization intensity is 3BT, so as to obtain the health care wine.
Comparative example 3:
the raw material composition of the embodiment 3 is used for preparing the health-care wine, and the preparation method comprises the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and the added auxiliary agent according to a weight ratio of 3, then adding an enzymolysis material compounded by cellulase and pectinase according to a weight ratio of 2;
feeding the enzymolysis material into a magnetization tank for magnetization treatment, and obtaining a magnetized material after magnetization, wherein the magnetization time is 15min and the magnetization intensity is 3BT;
and step five, feeding the magnetized material into a fermentation tank, mixing the magnetized material with lactic acid bacteria and syrup according to a weight ratio of 7.
In the secondary fermentation of the embodiment, the fermentation temperature is 36 ℃, the fermentation time is 1.5h, and the fermentation rotation speed is 450r/min.
Test examples
The health-care wine and the beverage of the embodiment 1-4 and the comparative example 1-3 are adopted for testing:
1000 patients are selected, and female cold dispelling and uterus warming effects are tested in the patients;
the effective rate in examples 1-4 was as high as 98%, while the effective rate was reduced to 90% with comparative examples 1-3.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The health wine using the galangal as the main raw material is characterized by comprising the following raw materials in percentage by weight:
30-40% of galangal, 20-30% of medlar, 10-20% of red date, 10-20% of momordica grosvenori, 1-5% of syrup and the balance of additive;
the preparation method of the additive comprises the following steps:
s1: feeding the pomegranate rind into a thermal reaction box for reaction treatment, heating to 50-60 ℃ at the speed of 1-3 ℃/min, and preserving heat for 20-30min; then continuously heating to 80-90 ℃ at the speed of 1 ℃/min, continuously reacting for 10-20min, cooling to room temperature after the reaction is finished, and sending into a grinding machine to grind through 20-100 meshes to obtain grinding powder;
s2: mixing the grinding powder and hydrogen peroxide with the mass fraction of 1-5% according to the weight ratio of 1;
s3: mixing the material to be extracted and 20-30% of ethanol solution according to the weight ratio of 1.
2. The health wine using galangal as a main raw material according to claim 1, which is characterized by comprising the following raw materials in parts by weight:
35% of galangal, 25% of medlar, 15% of red date, 15% of momordica grosvenori, 3% of syrup and the balance of additives.
3. The health wine using galangal as a main raw material according to claim 1, wherein ultrasonic treatment is adopted in the S3 heat preservation, the ultrasonic power is 100-600W, and the ultrasonic time is 20-30min.
4. The health wine using galangal as a main raw material according to claim 3, wherein the ultrasonic power is 350W, and the ultrasonic time is 25min.
5. A health wine beverage comprising galangal as a main ingredient as set forth in any one of claims 1 to 4, wherein 10 to 15 times of purified water is added to the health wine, and the mixture is heated at 100 ℃ for 20 to 30min; standing for precipitation, filtering, and collecting 1/10 of the raw materials to obtain beverage.
6. A method for preparing the health care wine according to any one of claims 1 to 5, which is characterized by comprising the following steps:
step one, washing and drying galangal, medlar, red dates and momordica grosvenori, feeding the washed and dried galangal, medlar, red dates and momordica grosvenori into a grinder to be ground, and sieving the ground material by a 200-mesh sieve to obtain ground material;
step two, mixing the crushed materials and an additive according to a weight ratio of 3;
mixing the enzymolysis material, the yeast and the syrup according to a weight ratio of 8;
feeding the primary fermentation material into a magnetization tank for magnetization treatment, and obtaining a magnetized material after magnetization;
and step five, feeding the magnetized material into a fermentation tank, mixing the magnetized material with lactic acid bacteria and syrup according to a weight ratio of 7.
7. The preparation method of the health wine according to claim 6, wherein the fermentation temperature in the secondary fermentation is 35-37 ℃, the fermentation time is 1-2h, and the fermentation rotation speed is 400-500r/min.
8. The preparation method of the health care wine according to claim 7, wherein the magnetization time in the fourth step is 10-20min, and the magnetization intensity is 1-5BT.
9. The method for preparing health wine according to claim 8, wherein the magnetization time is 15min and the magnetization intensity is 3BT.
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