CN117625340A

CN117625340A - A cordial with effects of invigorating qi and nourishing yin

Info

Publication number: CN117625340A
Application number: CN202310738207.8A
Authority: CN
Inventors: 沈玲娴
Original assignee: Shanghai Traditional Chinese Medicine Innovation Achievement Transformation Center Co ltd
Current assignee: Shanghai Traditional Chinese Medicine Innovation Achievement Transformation Center Co ltd
Priority date: 2023-06-21
Filing date: 2023-06-21
Publication date: 2024-03-01

Abstract

The invention relates to a wine with qi-tonifying and yin-nourishing effects, which is prepared by 15 medicinal materials such as rhizoma polygonati, ginseng, medlar and the like, and a scientific method, and has the effects of listlessness, spontaneous perspiration, palpitation, short breath, dry mouth, thirst, dyspepsia, anorexia, night sweat, feverish palms and soles, pale complexion and the like caused by deficiency of qi and yin. The wine is low in alcohol content and good in taste, has the effects of nutrition and tonifying and ' assisting ' in ' tonifying, and can be selected according to the physical condition and health care requirements of people.

Description

A cordial with effects of invigorating qi and nourishing yin

Technical Field

The invention belongs to the field of preparing liqueur, and particularly relates to liqueur with the effects of tonifying qi and nourishing yin.

Background

The modern definition of liqueur is that distilled liquor, fen wine with delicate fragrance or edible alcohol is used as a wine base, and animal and plant essence with dual purposes of medicine and food is processed according to an advanced process, so that the wine base style of the wine base is changed. The wine can be divided into: (1) plant liqueur: the production process and the liqueur style are determined by taking roots, stems, leaves and the like of plants as raw materials for color and fragrance, taking white wine, yellow wine and the like as wine bases and according to the raw materials. Such as five-finger wild peach wine, ginseng wine, angelica wine and the like; (2) animal liqueur: the compound wine is prepared by reprocessing edible or medicinal and edible animals and products thereof as a fragrance source and a nutrition source and has obvious animal useful components. Often, the whole animal or parts such as skin, body, bone, corner, tail, whip and the like are used as raw materials which are colored, fragrant and tasty; (3) animal and plant liqueur: then the wine is made by using animal and plant useful components at the same time.

The wine changes the original wine-based style, has the effects of nutrition and tonifying and 'assisting' in 'tonifying' and is improved into a drink which meets the health requirements of modern consumers step by step along with the development of the age. Up to now, people can select the wine suitable for themselves according to their own health care needs.

The invention relates to a wine for relieving alcoholic brain injury and a preparation method thereof, and the wine is mainly prepared by adding a composition of elm branch and leaf extract, coreopsis tinctoria extract, peach gum extract or elm branch and leaf extract, coreopsis tinctoria extract, peach gum extract and oyster extract, kudzu root extract, ginseng extract, poria cocos extract and hovenia dulcis thunb extract into wine body. It can meet the objective requirements of drinking, and has the effects of relieving chronic and acute alcoholic brain injury.

The invention relates to a wine for reducing alcohol dependence and a preparation method thereof, which is applied for patent application with the application number of CN202110684343, and is mainly prepared from distilled fragrance juice of red rose with heavy petals, crocodile flowers and substituted flowers and high-quality white spirit. The alcohol dependency liqueur reducing agent is suitable for drinkers who are difficult to actively abstinence, and can quickly reach the ideal state of dazing drinking when drinking a relatively small amount of alcohol, thereby reducing the drinking amount.

The invention patent application with the application number of CN201810727481, namely, a liqueur brewed by milk wine and traditional Chinese medicines and a preparation method thereof, comprises the following raw materials: cynomorium songaricum, astragalus mongholicus, flos sophorae, semen hoveniae, wolfberry fruit, almond, maca, cordyceps militaris, kudzuvine root, high-alcohol milk wine with the alcohol content of more than 70 degrees, honey and water; the invention aims to provide the juice wine brewed by the milk wine and the traditional Chinese medicine and the preparation method thereof, which have simple process and more health care functions; the prepared liqueur has no smell of mutton, pleasant aroma, mellow and soft and coordinated taste, golden and transparent wine body, and the light frankincense and the medicinal incense are perfectly combined, so that the liqueur has higher nutritive value and unique style, meets the requirements of people on drinking the liqueur, and simultaneously has the health care effect; so that people can drink the wine while taking the nutrition in the milk, such as amino acid and vitamins, and obtain the nourishing components of the traditional Chinese medicine and the nutrition components of the honey.

The traditional Chinese medicine wine which has health care and functionality on the market is few, and most of the traditional Chinese medicine wine has the effects of tonifying qi and nourishing yin, and is not in the form of the wine, and is not described in the literature.

Disclosure of Invention

Brief description of the invention

The invention relates to a wine with the effects of tonifying qi and nourishing yin, which is prepared by 15 medicinal and edible homologous articles or articles for health care food such as rhizoma polygonati, ginseng, medlar, polygonatum odoratum and the like through a scientific method.

The invention aims to prepare the wine with the effects of tonifying qi and nourishing yin, and the wine has low alcohol content, can adjust different tastes, is suitable for most people to drink, and particularly can be drunk for a long time for people with deficiency of both qi and yin.

Detailed description of the invention

The invention aims at the symptoms of listlessness, spontaneous perspiration, palpitation, shortness of breath, thirst, dyspepsia and the like caused by deficiency of both qi and yin, and can improve the damage of various viscera caused by deficiency of both qi and yin, the influence on patients with early diabetes, nephropathy and coronary heart disease caused by deficiency of kidney yin and the like.

A wine with effects of invigorating qi and nourishing yin is prepared from rhizoma Polygonati, rhizoma Polygonati Odorati, fructus Lycii, and Chinese liquor according to the degree of wine, wherein the wine comprises (by weight parts) rhizoma Polygonati 10-15 parts, rhizoma Polygonati Odorati 6-10 parts, fructus Lycii 1-10 parts, ginseng radix 9-12 parts, poria 6-10 parts, radix Puerariae 1-10 parts, rhizoma Dioscoreae 1-10 parts, folium Mori 1-8 parts, cyclocarya paliurus leaf 1-8 parts, stigma Maydis 1-8 parts, red rice 1-8 parts, stevia rebaudiana leaf 1-5 parts, fructus crataegi 1-5 parts, folium Nelumbinis 1-5 parts, and rhizoma Zingiberis recens 1-5 parts,

further, according to the weight parts, the wine body 100 can also comprise 12-14 parts of rhizoma polygonati, 8-9 parts of rhizoma polygonati officinalis, 4-8 parts of medlar, 10-12 parts of ginseng, 7-9 parts of poria cocos, 3-8 parts of radix puerariae, 3-8 parts of Chinese yam, 3-7 parts of mulberry leaf, 3-7 parts of cyclocarya paliurus leaf, 3-7 parts of corn silk, 3-7 parts of red yeast rice, 3-7 parts of stevia rebaudiana leaf, 1-4 parts of hawthorn, 1-4 parts of lotus leaf and 1-4 parts of ginger,

further, according to the weight parts, the wine body 100 can also comprise 12-13 parts of rhizoma polygonati, 8-9 parts of rhizoma polygonati officinalis, 4-6 wolfberry fruit, 10-11 parts of ginseng, 7-8 parts of poria cocos, 5-8 parts of radix puerariae, 5-8 parts of Chinese yam, 5-8 parts of mulberry leaf, 3-6 parts of cyclocarya paliurus leaf, 3-6 parts of corn silk, 3-6 parts of red yeast rice, 3-6 parts of stevia rebaudiana leaf, 1-3 parts of hawthorn, 1-3 parts of lotus leaf and 1-3 parts of ginger,

further, according to the weight parts, the wine body 100 can also comprise 12-14 parts of rhizoma polygonati, 8-9 parts of rhizoma polygonati officinalis, 4-8 parts of medlar, 10-12 parts of ginseng, 7-9 parts of poria cocos, 3-8 parts of radix puerariae, 3-8 parts of Chinese yam, 3-8 parts of mulberry leaves, 3-7 parts of cyclocarya paliurus leaves, 3-7 parts of corn silk, 3-7 parts of red yeast rice, 3-7 parts of stevia rebaudiana leaves, 1-4 parts of hawthorns, 1-4 parts of lotus leaves and 1-4 parts of ginger,

further, according to the weight parts, the wine with the effects of tonifying qi and nourishing yin can also comprise 13 parts of rhizoma polygonati, 8 parts of rhizoma polygonati officinalis, 5 medlar, 11 parts of ginseng, 8 parts of poria cocos, 5 parts of radix puerariae, 5 parts of Chinese yam, 5 parts of mulberry leaves, 4 parts of cyclocarya paliurus leaves, 4 parts of corn silk, 4 parts of red yeast rice, 4 parts of stevia rebaudiana leaves, 3 parts of hawthorns, 3 parts of lotus leaves and 3 parts of ginger,

the invention also aims to provide a preparation method of the wine with the effects of tonifying qi and nourishing yin, which comprises the following steps:

(1) Cleaning rhizoma Polygonati, rhizoma Polygonati Odorati, fructus Lycii, ginseng radix, poria, radix Puerariae, rhizoma Dioscoreae, folium Mori, cyclocarya paliurus leaf, stigma Maydis, red rice, stevia rebaudiana leaf, fructus crataegi, folium Nelumbinis and rhizoma Zingiberis recens, air drying, and pulverizing into coarse powder respectively;

(2) Mixing the above 15 kinds of coarse powder of rhizoma Polygonati, rhizoma Polygonati Odorati, etc. with water at a ratio of 1:1, steaming for 120 min in a steaming pot, steaming at 100deg.C for 10min, at 90deg.C for 30min, at 80deg.C for 20min, and at 100deg.C for 60min, cooling to obtain steamed coarse powder;

(3) Adding yeast into the steamed coarse powder, sealing, fermenting at 20-35deg.C for 24-48 hr to obtain fermented coarse powder;

(4) Mixing the fermented coarse powder with 38-50% of Vol sorghum liquor according to the weight ratio of 1:1, performing ultrasonic extraction for 60-80 minutes per day for 3-6 months to obtain stock solution for later use;

(5) Adding 38-50% of Vol sorghum liquor into the stock solution, concocting to 15-20% of Vol sorghum liquor, preparing into diluted stock solution, performing ultrasonic extraction for 1-3 months, taking supernatant 3-9 hours per day, flavoring, fine filtering, and packaging.

Further, the coarse powder refers to particles capable of passing 850 um+/-29 um;

further, the digester is an enamel digester or a stainless steel digester with an interlayer capable of being heated by steam;

further, the yeast refers to one or more of fresh yeast, active dry yeast and high-activity dry yeast;

further, the flavoring refers to adjusting the taste by various flavoring agents or essences;

further, the fine filtration means filtration with a filter having a pore size of less than 0.5 um.

The invention adopts the medicine and food dual purpose articles to prepare, and is safe and nontoxic.

The invention is formed by adding and subtracting the formula of the rhizoma polygonati wine based on the formula of Taiping Sheng Hui Fang. The yellow essence in the recipe can obtain the qi of kun-earth, so as to obtain the essence of heaven and earth, tonify kidney and spleen, replenish essence and replenish qi, and the medlar, the fragrant solomonseal rhizome and the common yam rhizome are assisted to strengthen the effect of replenishing yin liquid, so that the ginseng, the Indian buead and the Chinese yam can strengthen spleen and replenish qi, the yin liquid is abundant, yang qi is strong, and pathogenic factors cannot be dried. The qi and blood are rich in circulation, and Chinese angelica, peach kernel and safflower are combined to nourish blood, promote blood circulation and remove meridian obstruction, so that the people are calm. Then the kudzuvine root, the mulberry leaf and the ginger are matched for dispelling wind and eliminating evil; red Rice, glycyrrhrizae radix, fructus Jujubae, and stevia rebaudiana leaf can regulate spleen and stomach, promote salivation. The interior and exterior are treated with the symptoms of the disease. Wine is a long term herb, which can activate limbs, viscera and six fu organs, promote the action of medicine and aid efficacy. The wine is used as a medicament, which is more beneficial to the exertion of the medicament effect.

Advantageous effects

The invention relates to a wine with qi-tonifying and yin-nourishing effects, which is prepared by 15 medicinal materials such as rhizoma polygonati, ginseng, medlar and the like, and a scientific method, and has the effects of listlessness, spontaneous perspiration, palpitation, short breath, dry mouth, thirst, dyspepsia, anorexia, night sweat, feverish palms and soles, pale complexion and the like caused by deficiency of qi and yin.

The wine is low in alcohol content and good in taste, has the effects of nutrition and tonifying and ' assisting ' in ' tonifying, and can be selected according to the physical condition and health care requirements of people.

Detailed Description

The specific embodiments described herein are to be considered in an illustrative sense only and are not intended to limit the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Example 1

The preparation method of the cordial with the effects of tonifying qi and nourishing yin comprises the following steps:

1. the composition is as follows:

the wine comprises, by weight, 10 parts of rhizoma Polygonati, 6 parts of rhizoma Polygonati Odorati, 1 fructus Lycii, 9 parts of ginseng, 6 parts of Poria, 1 part of radix Puerariae, 1 part of rhizoma Dioscoreae, 1 part of folium Mori, 1 part of cyclocarya paliurus leaf, 1 part of stigma Maydis, 1 part of red yeast rice, 1 part of stevia rebaudiana leaf, 1 part of fructus crataegi, 1 part of folium Nelumbinis and 1 part of rhizoma Zingiberis recens,

2. the preparation method comprises the following steps:

(3) Adding yeast into the steamed coarse powder, placing into a ceramic jar, sealing, and fermenting at 30deg.C for 25 hr to obtain fermented coarse powder;

(4) Mixing the fermented coarse powder with 38% of sorghum liquor according to the weight ratio of 1:1, performing ultrasonic extraction for 60 minutes per day for 4 months to obtain a stock solution for later use;

(5) Mixing the stock solution with 38% of jowar wine to obtain diluted stock solution, performing ultrasonic extraction for 1 month, taking supernatant, flavoring, fine filtering, and packaging.

Example 2

1. the composition is as follows:

the wine comprises, by weight, 15 parts of rhizoma polygonati, 10 parts of rhizoma polygonati officinalis, 10 wolfberry fruit, 12 parts of ginseng, 10 parts of poria cocos, 10 parts of radix puerariae, 10 parts of Chinese yam, 10 parts of mulberry leaf, 8 parts of cyclocarya paliurus leaves, 8 parts of corn silk, 8 parts of red yeast rice, 8 parts of stevia rebaudiana leaves, 5 parts of hawthorns, 5 parts of lotus leaves and 5 parts of ginger,

secondly, the preparation method comprises the following steps:

(3) Adding yeast into the steamed coarse powder, placing into a ceramic jar, sealing, and fermenting at 25deg.C for 48 hr to obtain fermented coarse powder;

(4) Mixing the fermented coarse powder with 50% of vol sorghum liquor according to the weight ratio of 1:1, performing ultrasonic extraction for 60 minutes per day for 5 months to obtain stock solution for later use;

(5) Mixing the stock solution with 50% of jowar wine to obtain diluted stock solution, performing ultrasonic extraction for 3 months, taking supernatant, flavoring, fine filtering, and packaging.

Example 3

1. the composition is as follows:

according to the weight parts, the wine body comprises 13 parts of rhizoma polygonati, 8 parts of rhizoma polygonati officinalis, 5 medlar, 11 parts of ginseng, 8 parts of poria cocos, 5 parts of radix puerariae, 5 parts of Chinese yam, 5 parts of mulberry leaf, 4 parts of cyclocarya paliurus leaves, 4 parts of corn silk, 4 parts of red yeast rice, 4 parts of stevia rebaudiana leaves, 3 parts of hawthorn, 3 parts of lotus leaf and 3 parts of ginger,

2. preparation method

(3) Adding yeast into the steamed coarse powder, placing into a ceramic jar, sealing, and fermenting at 30deg.C for 40 hr to obtain fermented coarse powder;

(4) Mixing the fermented coarse powder with 40% of vol sorghum liquor according to the weight ratio of 1:1, performing ultrasonic extraction for 60 minutes per day for 5 months to obtain stock solution for later use;

(5) Mixing the stock solution with 40% of jowar wine to obtain diluted stock solution, performing ultrasonic extraction for 2 months, taking supernatant, flavoring, fine filtering, and packaging.

Example 4

the composition is as follows:

the wine comprises, by weight, 12 parts of rhizoma Polygonati, 8 parts of rhizoma Polygonati Odorati, 8 parts of fructus Lycii, 10 parts of radix Ginseng, 8 parts of Poria, 8 parts of radix Puerariae, 8 parts of rhizoma Dioscoreae, 8 parts of folium Mori, 6 parts of cyclocarya paliurus leaves, 6 parts of stigma Maydis, 6 parts of red yeast rice, 6 parts of stevia rebaudiana leaves, 2 parts of fructus crataegi, 2 parts of folium Nelumbinis and 2 parts of rhizoma Zingiberis recens,

the preparation method comprises the following steps:

(3) Adding yeast into the steamed coarse powder, placing into a ceramic jar, sealing, and fermenting at 30deg.C for 48 hr to obtain fermented coarse powder;

(4) Mixing the fermented coarse powder with 50% of sorghum liquor according to the weight ratio of 1:1, performing ultrasonic extraction for 60 minutes each day, and extracting for 6 months to obtain stock solution for later use;

(5) Mixing the stock solution with 48% of jowar wine to obtain diluted stock solution, performing ultrasonic extraction for 3 months, taking supernatant, flavoring, fine filtering, and packaging.

In order to verify the effects of the cordial of the invention on tonifying qi and nourishing yin, the following tests are carried out:

test 1: effects of the wine prepared in example 3 on UAER and serum CycC of diabetic nephropathy patients due to deficiency of kidney yin

1. Clinical data

1.1 60 patients with early diabetic nephropathy caused by deficiency of qi and yin are selected as observation objects, and are divided into an observation group and a control group according to a random number method, wherein 30 patients are in each group. Wherein 16 men and 14 women are observed; age 38-67 years old, disease course more than 5 years, 20 men and 10 women in control group; the age is 33-55 years, and the course of the disease is more than 5 years.

2. Method of

2.1 patients in the control group were given routine treatments of lowering blood sugar, lowering blood pressure, and regulating blood lipid. The observation group was given the liqueur prepared in example 3 of the present invention (liqueur described below) on the basis of the conventional treatment scheme of western medicine in the control group, and consumed 50-100ml per day. The control group was continuously administered the drug for 4 months, and the observer continuously consumed the "cordial" of the present invention for 4 months.

2.2 observations index (1) two groups of patients before and after treatment chinese symptom scores: dividing the symptoms of turbid urine, soreness of waist and knees, dry throat, dizziness and tinnitus of patients into 4 grades according to the degree of absence, light, medium and heavy, respectively counting 0, 1, 2 and 3, and respectively scoring the two groups of patients before and after treatment; (2) Urine microalbuminuria rate 24h before and after treatment for both groups: measuring by using a put-free method; (3) serum CycC levels before and after treatment for both groups of patients: and (3) taking blood from the fasting vein, separating serum, and detecting by adopting a transmission immunoturbidimetry method.

2.3 statistical method using SPSS21.1 statistical software to statistically process the data, the measured data is expressed as (X+ -S), and t-test is performed; checking the chi-square; p < 0.05 is statistically significant for the differences.

3 results

3.1 comparison of symptom scores before and after treatment for two groups of patients is shown in table 1.

Table 1: score comparison of symptoms before and after treatment of group 2 patientsDividing into two parts

Note that: p < 0.05 compared to pre-treatment; compared with the control group, the value of the #P is less than 0.05

3.2 comparison of UAER and serum CycC levels before and after treatment for two groups of patients is shown in Table 2.

Table 2: comparison of UAER and serum CycC levels before and after treatment of two groups of patients

Conclusion: the drinking of the dew wine disclosed by the invention can obviously improve clinical symptoms of early diabetic nephropathy patients with deficiency of kidney yin by being matched with conventional Western medicine treatment, obviously reduce UAER and serum Cyc C levels, and has no obvious adverse reaction. The dew wine prepared by the invention has good effect on UAER and serum CycC of patients with diabetic nephropathy caused by kidney yin deficiency.

Test 2: the wine prepared in the embodiment 3 of the invention has influence on patients with coronary heart disease and angina pectoris caused by deficiency of qi and yin.

1 data and method

1.1 general data

60 patients suffering from coronary heart disease and angina pectoris, which are treated in the period of 4 months in 2020-2021, are selected and randomly divided into a control group (30 cases) and an observation group (30 cases). The age of the control group patients is 50-66 years, 18 male patients and 12 female patients; the course of the disease is 1-3 years. The age of the observation group patients is 55-75 years, 25 cases of male patients and 5 cases of female patients; the disease course is 1-3 years. The difference between the basic data of the patients in group 2 is not statistically significant, and P is more than 0.05.

1.2 diagnostic criteria

The diagnosis standard of 'qi deficiency and blood stasis syndrome' in Chinese medicine science is referred to.

1.3 method

1.3.1 methods of treatment

The control group carries out a conventional Western medicine treatment scheme, aspirin is selected for oral administration, 30 mg/time, 1 time/d; isosorbide mononitrate tablets are orally taken for 20 mg/time and 2 times/d; atorvastatin was orally administered at an initial dose of 10mg, 1 time daily for 1 month of continuous treatment. The observation group was given the wine obtained in example 3 twice daily, 50-100 ml/time, on the basis of the above treatment, and the treatment was continued for 1 month.

1.3.2 observations index

Comprises the integral of symptoms of the traditional Chinese medicine, the time and the frequency of angina pectoris attack, and the comprehensive curative effect of the traditional Chinese medicine is compared. The symptom degree of the patient is evaluated, and the symptoms mainly comprise chest distress, chest pain, palpitation, shortness of breath and the like, wherein the scores are respectively 0, 1, 2 and 3, the total score is 18, and the higher the score is, the more serious the symptom is.

The time and frequency of angina attacks before and after treatment were compared for both groups of patients.

The comprehensive curative effects can be divided into obvious effects (symptoms basically disappear or Chinese medicine symptom integral drops by more than 60 percent and the electrocardiogram basically normal), effective effects (Chinese medicine symptom integral drops by more than 40 percent and electrocardiogram shows improved) and ineffective effects (the standard is not met). Total effective rate = significant rate + effective rate.

1.3.3 statistical methods

SPSS 22.0 software is adopted for data processing, counting data (%) are tested by a line chi-square, metering data are tested by t-test, and P is less than 0.05 to indicate that data difference has statistical significance.

2 results

2.1 integral contrast of symptoms in TCM: the difference of the integral of the Chinese medicine symptoms of the 2 groups of cases before treatment is not obviously statistically significant (P is more than 0.05), but the integral of the Chinese medicine symptoms after the treatment of the observation group is obviously lower than that of the control group (P is less than 0.05). See table 1.

Table 12 group of patients before and after treatment, chinese medicine symptoms score comparisonDividing into two parts

2.2 angina pectoris seizure time and frequency comparison

Before treatment, the comparative differences between the angina pectoris attack time and the angina attack frequency of the two groups of patients have no statistical significance (P is more than 0.05); after treatment, the angina pectoris of the observed group had shorter onset time than that of the control group, the onset frequency was lower than that of the control group, and the differences were all statistically significant (P < 0.05). See table 2.

Table 22 comparison of the time and frequency of angina attacks before and after treatment for group of patients

2.3 comparison of clinical comprehensive efficacy

After treatment, the control group has 8 cases of obvious effect, 11 cases of effective effect and 11 cases of ineffective effect, and the total effective rate is 63%; 8 cases of treatment groups show effectiveness, 20 cases of effectiveness and 2 cases of ineffective cases, the total effective rate is 93%, and the total effective rate of patients in the treatment groups is obviously higher than that of patients in the control group.

Test 3: animal experiment study of the Qi-tonifying and Yin-nourishing effects of the cordial prepared in examples 1 to 3 of the invention

1. Materials and methods

1.1 drugs and reagents:

the liqueurs prepared in examples 1-3 of the present invention are represented by liqueurs 1, 2 and 3, respectively; thyroid tablets; compound reserpine; adenosine cyclophosphate (cAMP) kit.

1.2 animals: SPF-grade NIH mice, feeding conditions: the temperature is 18-26 ℃, and the relative humidity is 45-65%; adaptation to observation 3d before the experiment, healthy mice were taken into the experiment.

1.3 instrument: one ten thousandth of an electronic balance; and (5) placing an r-free measuring instrument.

1.4 test method:

1.4.1 effects on mice model for dietary deficiency of qi:

50 NIH mice were taken, weighing 18-22g, and randomly divided into model group, normal group, and liqueur 1 group, liqueur 2 group, and liqueur 3 group, each group comprising 10. Except for the normal control group, the other groups are continuously fed for 10 days according to 90g/kg/d, and the qi deficiency model is replicated. During the period, 10ml of gastric juice wine is infused into the juice wine 1 group, the juice wine 2 group and the juice wine 3 group simultaneously, and the equal volume of distilled water is given to the juice wine 1 group, the juice wine 2 group and the juice wine 3 group 2 times daily for 10 days continuously, and the model group and the normal group are given with equal volumes of distilled water. 1h after the last gastric juice infusion, the mice were weighed to increase or decrease the mass before and after dosing, and the effect of juice on the mice with the qi deficiency model was calculated. Swimming survival time of mice in low temperature (10+ -2) deg.C water. Mice were sacrificed by cervical spine removal, thymus and spleen were removed by dissection, trimmed, weighed, and organ coefficients were calculated.

1.4.2 effects on hyperthyroidism yin deficiency model mice:

50 mice, male, weighing, are randomly divided into a model group, a normal group, a liqueur 1 group, a liqueur 2 group and a liqueur 3 group, and 10 mice in each group. Except for the normal group, the other groups of mice were perfused with 2mg of thyroxine and 0.02mg of reserpine 1 time a day for 7 days to replicate the yin deficiency model. During the molding period, the same volume of distilled water was administered to the group 1, group 2 and group 3 of liqueurs, 10mg per day, 2 times per day, 10 days continuously, model group and normal group. 1h after the last administration, weighing the mice so as to increase or decrease the mass of the mice before and after the administration and calculate the influence of the drugs on the mass of the yin deficiency model mice; the orbit was bled and the mouse plasma cAMP content was measured by a radioimmunoassay with a radioimmunoassay meter.

1.5 statistical methods:

data analysis was performed using SPSS11.5 software. Metering data toThe comparison between groups adopts t test, and P < 0.05 is statistically significant.

2 results:

2.1 effects on mice model for dieting qi deficiency: compared with the normal group, the model group has obviously reduced quality of mice, shortened swimming time under the low temperature state, reduced weight of immune organs and statistically significant difference (P is less than 0.01). Indicating that the dieting method can cause the mice to have the symptom of qi deficiency and a. The liqueur group 1, the liqueur group 2 and the liqueur group 3 can relieve the body mass of the mice with the qi deficiency model and relieve symptoms (P is less than 0.01); the cordial 1 group, the cordial 2 group and the cordial 3 group can obviously prolong the swimming time (P is less than 0.01) of the qi deficiency model mice in a low-temperature state; the weight of thymus of immune organs of mice in the Qi deficiency model is obviously increased by the cordial 3 groups (P is less than 0.01). The cordial can improve the symptom of qi deficiency. See tables 1, 2 and 3.

Table 1: influence of the cordial on quality of vital energy deficiency mice model caused by diet

Group of	Number of examples	Mass of precursor of drug (g)	Post-administration body mass (g)
				Normal group	10	18.69±1.05	5.79±1.04
Model group	10	18.71±1.04	16.87±1.21
				Liqueur 1 group	10	18.68±1.32	17.59±1.64
Liqueur 2 group	10	18.66±1.01	17.53±1.30
				Liqueur 3 group	10	18.38±0.70	17.02±0.91

Note that: p < 0.01 compared with the normal group; p < 0.05 compared to model group

Table 2: the influence of the liqueur on the swimming time of mice with qi deficiency model caused by diet

Group of	Number of examples	Swimming time(s)
			Normal group	10	250.63±43.23
Model group	10	165.23±45.32
			Liqueur 1 group	10	362.18±103.49
Liqueur 2 group	10	363.21±165.34
			Liqueur 3 group	10	377.82±66.87

Note that: p < 0.01 compared with the normal group; p < 0.01 compared with model group

Table 3: influence of the cordial on the immune organs of mice with qi deficiency model caused by diet

Note that: p < 0.05 compared with the normal group; p < 0.05 compared to model group

2.2 effects on hyperthyroidism yin deficiency model mice:

compared with the normal group, the model group has the advantages that the quality of mice is obviously reduced, the cAMP content in blood plasma is increased, and the difference is statistically significant (P is less than 0.05). Indicating that the mice are in a yin-deficiency state. The liqueur 1 group, the liqueur 2 group and the liqueur 3 group can obviously reduce the degree of body weight reduction (P is less than 0.01); and reduce the cAMP content (P < 0.01 or P < 0.05) in mice with hyperthyroidism yin deficiency model. The cordial can improve yin deficiency symptoms. See tables 4 and 5.

Table 4: the influence of the liqueur on the body fat mass of mice with hyperthyroidism yin deficiency model

Group of	Number of examples	Before administration of the medicine	After the medicine is taken
				Normal group	10	20.01±1.32	24.78±1.64
Model group	10	19.21±1.02	16.08±1.78
				Liqueur 1 group	10	19.13±1.07	18.79±2.05
Liqueur 2 group	10	18.81±0.77	18.78±2.53
				Liqueur 3 group	10	18.87±0.91	19.49±1.80

Table 5: the influence of the liqueur on the cAMP content in the plasma of mice with hyperthyroidism yin deficiency model

Note that: p < 0.05 compared with the normal group; compared with the model group, P is less than 0.01,

conclusion:

the group 1 of liqueur, the group 2 of liqueur and the group 3 of liqueur can relieve the symptom of the quality of the mice with the qi deficiency model; the swimming time of the mice with the qi deficiency model in the low-temperature state can be obviously prolonged, and the degree of weight reduction can be obviously reduced; and reduces the cAMP content in the blood plasma of mice with hyperthyroidism yin deficiency model. Therefore, the cordial can improve the symptoms of qi deficiency and yin deficiency, and has the effects of tonifying qi and nourishing yin.

Claims

1. A wine with effects of invigorating qi and nourishing yin is characterized by comprising rhizoma Polygonati, rhizoma Polygonati Odorati, fructus Lycii, ginseng radix, poria, radix Puerariae, rhizoma Dioscoreae, folium Mori, cyclocarya paliurus leaf, stigma Maydis, red rice, stevia rebaudiana leaf, fructus crataegi, folium Nelumbinis and rhizoma Zingiberis recens.

2. The cordial with qi-tonifying and yin-nourishing effects of claim 1, wherein the wine comprises, by weight, 10-15 parts of rhizoma polygonati, 6-10 parts of rhizoma polygonati officinalis, 1-10 parts of fructus lycii, 9-12 parts of ginseng, 6-10 parts of poria cocos, 1-10 parts of radix puerariae, 1-10 parts of rhizoma dioscoreae, 1-10 parts of folium mori, 1-8 parts of cyclocarya paliurus leaves, 1-8 parts of corn silk, 1-8 parts of red yeast rice, 1-8 parts of stevia rebaudiana leaves, 1-5 parts of hawthorns, 1-5 parts of lotus leaves and 1-5 parts of ginger.

3. The cordial with effects of invigorating qi and nourishing yin according to claim 1, wherein the wine body comprises, by weight, 12-14 parts of rhizoma polygonati, 8-9 parts of rhizoma polygonati officinalis, 4-8 parts of fructus lycii, 10-12 parts of ginseng, 7-9 parts of poria cocos, 3-8 parts of radix puerariae, 3-8 parts of rhizoma dioscoreae, 3-7 parts of folium mori, 3-7 parts of cyclocarya paliurus leaves, 3-7 parts of corn silk, 3-7 parts of red yeast rice, 3-7 parts of stevia rebaudiana leaves, 1-4 parts of hawthorns, 1-4 parts of lotus leaves and 1-4 parts of ginger.

4. The cordial with qi-tonifying and yin-nourishing effects of claim 1, wherein the wine body comprises, by weight, 12-13 parts of rhizoma polygonati, 8-9 parts of rhizoma polygonati officinalis, 4-6 fructus lycii, 10-11 parts of ginseng, 7-8 parts of poria cocos, 5-8 parts of radix puerariae, 5-8 parts of Chinese yam, 5-8 parts of mulberry leaf, 3-6 parts of cyclocarya paliurus leaves, 3-6 parts of corn silk, 3-6 parts of red yeast rice, 3-6 parts of stevia rebaudiana leaves, 1-3 parts of hawthorns, 1-3 parts of lotus leaves and 1-3 parts of ginger.

5. The juice wine with the effects of tonifying qi and nourishing yin according to claim 1, wherein the juice wine is characterized by further comprising, by weight, 12-14 parts of rhizoma polygonati, 8-9 parts of rhizoma polygonati officinalis, 4-8 fructus lycii, 10-12 parts of ginseng, 7-9 parts of poria cocos, 3-8 parts of radix puerariae, 3-8 parts of Chinese yam, 3-8 parts of mulberry leaves, 3-7 parts of cyclocarya paliurus leaves, 3-7 parts of corn silk, 3-7 parts of red yeast rice, 3-7 parts of stevia rebaudiana leaves, 1-4 parts of hawthorns, 1-4 parts of lotus leaves and 1-4 parts of ginger.

6. The cordial with qi-tonifying and yin-nourishing effects of claim 1, wherein the wine body comprises, by weight, 13 parts of rhizoma polygonati, 8 parts of rhizoma polygonati officinalis, 5 wolfberry fruit, 11 parts of ginseng, 8 poria cocos, 5 parts of radix puerariae, 5 parts of Chinese yam, 5 parts of mulberry leaf, 4 parts of cyclocarya paliurus leaves, 4 parts of corn silk, 4 parts of red yeast rice, 4 parts of stevia rebaudiana leaves, 3 parts of hawthorn, 3 parts of lotus leaf and 3 parts of ginger.

7. The liqueur with the effects of tonifying qi and nourishing yin according to claims 1 to 6, which is characterized in that the preparation method comprises the following steps:

a. cleaning rhizoma Polygonati, rhizoma Polygonati Odorati, fructus Lycii, ginseng radix, poria, radix Puerariae, rhizoma Dioscoreae, folium Mori, cyclocarya paliurus leaf, stigma Maydis, red rice, stevia rebaudiana leaf, fructus crataegi, folium Nelumbinis and rhizoma Zingiberis recens, air drying, and pulverizing into coarse powder respectively;

b. mixing the above 15 kinds of coarse powder of rhizoma Polygonati, rhizoma Polygonati Odorati, etc. with water at a ratio of 1:1, steaming for 120 min in a steaming pot, steaming at 100deg.C for 10min, at 90deg.C for 30min, at 80deg.C for 20min, and at 100deg.C for 60min, cooling to obtain steamed coarse powder;

c. adding yeast into the steamed coarse powder, sealing, fermenting at 20-35deg.C for 24-48 hr to obtain fermented coarse powder;

d. mixing the fermented coarse powder with 38-50% of Vol sorghum liquor according to the weight ratio of 1:1, performing ultrasonic extraction for 60-80 minutes per day for 3-6 months to obtain stock solution for later use;

e. adding 38-50% of Vol sorghum liquor into the stock solution, concocting to 15-20% of Vol sorghum liquor, preparing into diluted stock solution, performing ultrasonic extraction for 1-3 months, taking supernatant 3-9 hours per day, flavoring, fine filtering, and packaging.

8. The liqueur with qi-tonifying and yin-nourishing effects as defined in claim 7, wherein said coarse powder is particles capable of passing 850um + -29 um.

9. The juice wine with the effects of supplementing qi and nourishing yin according to claim 7, wherein the cooking pot is an enamel cooking pot or a stainless steel cooking pot with an interlayer which can be heated by steam.

10. The liqueur with the effects of tonifying qi and nourishing yin according to claim 7, wherein the yeast is one or more of fresh yeast, active dry yeast and high-activity dry yeast.

11. The liqueur with qi-tonifying and yin-nourishing effects according to claim 7, wherein the flavoring means to adjust the taste with various flavors or essences.

12. The liqueur with the effects of tonifying qi and nourishing yin according to claim 7, wherein the fine filtration means filtration by a filter with a pore size smaller than 0.5 um.