Composition containing Rhizoma Polygonati and having a health preserving effect

Abstract

A composition with a health preserving effect, comprising 2.5-6.5 parts of Rhizoma Polygonati and 27.5-84.5 parts of a Rhizoma Polygonati-soaked solution mixture. The Rhizoma Polygonati-soaked solution mixture is a mixture of a baijiu soaking solution obtained by soaking Rhizoma Polygonati in baijiu and dregs of a decoction. Also provided are health preserving wine prepared from the composition and a preparation method thereof. The preparation method comprises subjecting the Rhizoma Polygonati and the Rhizoma Polygonati-soaked solution mixture to mixed culture fermentation with proso millet. The health preserving wine is prepared by combining fermentation and soaking processes.

Claims

1. A method for preparing a health preserving wine, comprising the following steps: (1) soaking 2.5 to 6.5 parts by weight of Rhizoma Polygonati in 25.0 to 78.0 parts by weight of baijiu to obtain 27.5 to 84.5 parts by weight of a Rhizoma Polygonati-soaked solution mixture which is a mixture of a baijiu soaking solution of Rhizoma Polygonati and dregs, wherein baijiu has an alcohol content by volume of 55% to 65%; (2) subjecting 77.0 to 85.0 parts by weight of proso millet to soaking and cooking to obtain a cooked proso millet; (3) cooling the cooked proso millet obtained in step (2) at a temperature of 24 to 26 C. to obtain a cooled proso millet, then adding the cooled proso millet to a fermentation tank, adding water and 9.9 parts by weight of daqu, 0.1 parts by weight of yeast and 2.5 to 6.5 parts by weight of Rhizoma Polygonati, fermenting at 25 C. to 30 C. for 3 to 5 days, then adding baijiu and 27.5 to 84.5 parts by weight of the Rhizoma Polygonati-soaked solution mixture obtained in step (1), and further fermenting at 18 C. to 22 C. for 50 to 60 days to prepare a mash; (4) pressing the mash obtained in step (3) to obtain a pressed mash, separating the pressed mash to obtain a wine liquid and a vinasse, allowing the wine liquid to stand for 2 to 3 days at 5 C. to 15 C. to obtain a supernatant, filtering the supernatant to prepare a raw wine; (5) sterilizing the raw wine obtained in step (4) at 70 C. to 90 C. for 10 to 30 minutes, then aging for at least 1 year to produce an aged wine; (6) adding pure water to the aged wine obtained in step (5) to adjust alcohol content to 15% to 21% by volume, then adding a white sugar and/or a crystal sugar to adjust sugar degree to 3 to 10, finally adding a caramel pigment to adjust the color, thereby obtaining a semi-finished wine; (7) bottling the semi-finished wine obtained in step (6) in a bottle and sterilizing the bottle at 70 C. to 90 C. for 10 to 30 minutes, then packing and storing the bottle to make a health preserving wine.

2. The method according to claim 1, wherein the soaking in step (1) is carried out at a temperature of 10 C. to 25 C.

3. The method according to claim 1, wherein the cooked proso millet in step (2) is obtained by: soaking the proso millet in water for 2 to 3 days, and cooking for 15 to 25 minutes at a temperature of 75 C. to 90 C.

4. The method according to claim 1, wherein in step (3) said adding water comprises adding water in an amount of 2 to 3 times a weight of the cooked proso millet, and said adding baiju comprises adding baijiu in an amount of 40% to 60% of the weight of the cooked proso millet.

5. The method according to claim 1, wherein in step (4) said filtering the pressed mash is carried out with a filter cloth made of nylon 36, and said filtering the supernatant is carried out with a filter cloth made of nylon 36.

6. The method according to claim 2, wherein in step (3) said adding water comprises adding water in an amount of 2 to 3 times a weight of the cooked proso millet, and said adding baiju comprises adding baijiu in an amount of 40% to 60% of the weight of the cooked proso millet.

7. The method according to claim 2, wherein in step (4) said filtering the pressed mash is carried out with a filter cloth made of nylon 36, and said filtering the supernatant is carried out with a filter cloth made of nylon 36.

Description

DETAILED DESCRIPTION

(1) In order to promote the understanding of the object, technical solutions and gist of the present application, the embodiments of the present application will be described in further detail below. The application may be performed in many different forms and should not be construed as being limited to the examples set forth herein. Rather, the examples are provided to illustrate the present application and fully convey the concept of the present application to those skilled in the art. The present application is to be construed as being limited by the claims.

Example 1

(2) The present application provides a health preserving wine, comprising the following parts by weight of raw materials:

(3) 4.5 parts by weight of Rhizoma Polygonati; 56.0 parts by weight of a Rhizoma Polygonati-soaked solution mixture; 81.0 parts by weight of proso millet; 9.9 parts by weight of Daqu; and 0.1 parts by weight of yeast.

(4) Among them, the Rhizoma Polygonati-soaked solution mixture is a mixture of baijiu soaking solution and dregs obtained by soaking 4.5 parts by weight of Rhizoma Polygonati in 51.5 parts by weight of baijiu, so the mixture is of 56.0 parts by weight in total. The baijiu used herein has an alcohol content of 60% by volume, and the soaking last for 45 days.

(5) The present application provides a preparation method of a health preserving wine prepared by using the above raw materials, comprising the following steps:

(6) (1) soaking 4.5 parts by weight of Rhizoma Polygonati in 51.5 parts by weight of baijiu with an alcohol content of 60% by volume at a temperature of 16 C. for 45 days to obtain a mixture of baijiu soaking solution of Rhizoma Polygonati and dregs, i.e., Rhizoma Polygonati-soaked solution mixture of 56.0 parts by weight;

(7) (2) subjecting 81.0 parts by weight of proso millet to soaking in water for 2.5 days and then cooking at 83 C. for 20 minutes to obtain a cooked proso millet;

(8) (3) cooling the cooked proso millet obtained in step (2) to 25 C., then adding it to a fermentation tank, adding water and 9.9 parts by weight of daqu, 0.1 parts by weight of yeast and 4.5 parts by weight of Rhizoma Polygonati, fermenting at 28 C. for 4 days, then adding baijiu and 56.0 parts by weight of Rhizoma Polygonati-soaked solution mixture obtained in step (1), and further fermenting at 20 C. for 55 days to prepare a mash, wherein the adding amount of water is 2.5 times the weight of the cooked proso millet, and the adding amount of baijiu is 50% of the weight of the cooked proso millet;

(9) (4) pressing the mash obtained in step (3) to obtain a pressed mash, filtering the pressed mash to obtain a wine liquid and a vinasse, s allowing the wine liquid to stand for 2.5 days at 10 C. to obtain a supernatant, filtering the supernatant to prepare a raw wine, wherein a filter cloth made of nylon 36 is used in all of the above filtering;

(10) (5) sterilizing the raw wine obtained in step (4) at 80 C. for 20 minutes, then aging for 2 years to produce an aged wine;

(11) (6) adding pure water to the aged wine obtained in step (5) to adjust alcohol content to 18% by volume, then adding a white sugar to adjust sugar degree to 6, finally adding a caramel pigment to adjust the color, thereby obtaining a semi-finished wine;

(12) (7) filling the semi-finished wine obtained step (6) and sterilizing at 80 C. for 20 minutes, then packing and storing to make a health preserving wine.

Example 2

(13) The present application provides a health preserving wine comprising the following parts by weight of raw materials:

(14) 2.5 parts by weight of Rhizoma Polygonati; 27.5 parts by weight of a Rhizoma Polygonati-soaked solution mixture; 85.0 parts by weight of proso millet; 9.9 parts by weight of Daqu; and 0.1 parts by weight of yeast.

(15) Among them, the Rhizoma Polygonati-soaked solution mixture is a mixture of baijiu soaking solution and dregs obtained by soaking 2.5 parts by weight of Rhizoma Polygonati in 25.0 parts by weight of baijiu, and the mixture is of 27.5 parts by weight in total. The baijiu used herein has an alcohol content of 55% by volume and the soaking lasts for 60 days.

(16) The present application provides a preparation method of a health preserving wine prepared by using the above raw materials, comprising the following steps:

(17) (1) soaking 2.5 parts by weight of Rhizoma Polygonati in 25.0 parts by weight of baijiu with an alcohol content of 55% by volume at a temperature of 25 C. for 60 days to obtain a mixture of baijiu soaking solution of Rhizoma Polygonati and dregs, i.e., Rhizoma Polygonati-soaked solution mixture of 27.5 parts by weight;

(18) (2) subjecting 85.0 parts by weight of proso millet to soaking in water for 2 days and then cooking at 90 C. for 15 minutes to obtain a cooked proso millet;

(19) (3) cooling the cooked proso millet obtained in step (2) to 26 C., then adding it to a fermentation tank, adding water and 9.9 parts by weight of daqu, 0.1 parts by weight of yeast and 2.5 parts by weight of Rhizoma Polygonati, fermenting at 25 C. for 5 days, then adding baijiu and 27.5 parts by weight of the Rhizoma Polygonati-soaked solution mixture obtained in step (1), and further fermenting at 22 C. for 50 days to prepare a mash, wherein the adding amount of water is 3 times the weight of the cooked proso millet, and the adding amount of baijiu is 40% of the weight of the cooked proso millet;

(20) (4) pressing the mash obtained in step (3) and filtering the pressed mash to obtain a wine liquid and a vinasse, allowing the wine liquid to stand for 2 days at 15 C. to obtain a supernatant, filtering the supernatant to prepare a raw wine, wherein a filter cloth made of nylon 36 is used in all of the above filtering;

(21) (5) sterilizing the raw wine obtained in step (4) at 90 C. for 10 minutes, then aging for 1 year to produce an aged wine;

(22) (6) adding pure water to the aged wine obtained in step (5) to adjust alcohol content to 15% by volume, then adding a white sugar to adjust sugar degree to 10, finally adding a caramel pigment to adjust the color, thereby obtaining a semi-finished wine;

(23) (7) filling the semi-finished wine obtained in step (6) and sterilizing at 70 C. for 30 minutes, then packing and storing to make a health preserving wine.

Example 3

(24) The present application provides a health preserving wine, comprising the following parts by weight of raw materials:

(25) 6.5 parts by weight of Rhizoma Polygonati; 84.5 parts by weight of a Rhizoma Polygonati-soaked solution mixture; 77.0 parts by weight of the proso millet; 9.9 parts by weight of Daqu; and 0.1 parts by weight of yeast.

(26) Among them, the Rhizoma Polygonati-soaked solution mixture is a mixture of baijiu soaking solution and dregs obtained by soaking 6.5 parts by weight of Rhizoma Polygonati in 78.0 parts by weight of baijiu, and the mixture is of 84.5 parts by weight in total, wherein the baijiu herein used has an alcohol content of 65% by volume and the soaking lasts for 30 days.

(27) The present application provides a method of preparing a health preserving wine prepared with the above raw materials, comprising the following steps:

(28) (1) soaking 6.5 parts by weight of Rhizoma Polygonati in 78.0 parts by weight of baijiu with an alcohol content of 65% by volume at a temperature of 10 C. for 30 days to obtain a mixture of baijiu soaking solution of Rhizoma Polygonati and dregs, i.e., Rhizoma Polygonati-soaked solution mixture of 84.5 parts by weight;

(29) (2) subjecting 77.0 parts by weight of proso millet to soaking in water for 3 days and then cooking at 75 C. for 25 minutes to obtain a cooked proso millet;

(30) (3) cooling the cooked proso millet obtained in step (2) to 24 C., then adding it to a fermentation tank, adding water and 9.9 parts by weight of daqu, 0.1 parts by weight of yeast and 6.5 parts by weight of Rhizoma Polygonati, fermenting at 30 C. for 3 days, then adding baijiu and 84.5 parts by weight of the Rhizoma Polygonati-soaked solution mixture obtained in step (1), and further fermenting at 18 C. for 60 days to prepare a mash, wherein the adding amount of water is 2 times the weight of the cooked proso millet, and the adding amount of baijiu is 60% of the weight of the cooked proso millet;

(31) (4) pressing the mash obtained in step (3) and filtering the pressed mash to obtain a wine liquid and a vinasse, allowing the wine liquid to stand for 3 days at 5 C. to obtain a supernatant, filtering the supernatant to prepare a raw wine, wherein a filter cloth made of nylon 36 is used in all of the above filtering;

(32) (5) sterilizing the raw wine obtained in step (4) at 70 C. for 30 minutes, then aging for 3 years to produce an aged wine;

(33) (6) adding pure water to the aged wine obtained in step (5) to adjust alcohol content to 21% by volume, then adding a white sugar to adjust sugar degree to 3, finally adding a caramel pigment to adjust the color, thereby obtaining a semi-finished wine;

(34) (7) filling the semi-finished wine of step (6) and sterilizing at 90 C. for 10 minutes, then packing and storing to make a health preserving wine.

Comparative Example 1

(35) Provided is a health preserving wine, comprising the following parts by weight of raw materials:

(36) 9.0 parts by weight of Rhizoma Polygonati; 51.5 parts by weight of baijiu; 81.0 parts by weight of proso millet; 9.9 parts by weight of Daqu; and 0.01 parts by weight of yeast.

(37) Also provided is a preparation method of a health preserving wine prepared by using the above raw materials, comprising the following steps:

(38) (1) soaking 81.0 parts by weight of proso millet in water for 2.5 days, and then cooking at 83 C. for 20 minutes to obtain a cooked proso millet;

(39) (2) cooling the cooked proso millet in step (1) to 25 C., then adding it to a fermentation tank, adding water and 9.9 parts by weight of daqu, 0.1 parts by weight of yeast and 9.0 parts by weight of Rhizoma Polygonati and 51.5 parts by weight of baijiu, fermenting at 28 C. for 4 days, then adding baijiu again, and further fermenting at 20 C. for 55 days to prepare a mash, wherein the adding amount of water is 2.5 times the weight of the cooked proso millet, and the adding amount of baijiu in the second time is 50% the weight of the cooked proso millet;

(40) (3) pressing the mash obtained in step (2) to obtain a pressed mash, and filtering the pressed mash to obtain a wine liquid and a vinasse, allowing the wine liquid to stand for 2.5 days at 10 C. to obtain a supernatant, filtering the supernatant to prepare a raw wine, wherein a filter cloth made of nylon 36 is used in all of the above filtering;

(41) (4) sterilizing the raw wine obtained in step (3) at 80 C. for 20 minutes, then aging for 2 years to produce an aged wine;

(42) (5) adding pure water to the aged wine obtained in step (4) to adjust the alcohol content to 18% by volume, then adding a white sugar to adjust sugar degree to 6, finally adding a caramel pigment to adjust the color, thereby obtaining a semi-finished wine;

(43) (6) filling the semi-finished wine obtained step (5) and sterilizing at 80 C. for 20 minutes, then packing and storing to make a health preserving wine.

Comparative Example 2

(44) Provided is a health preserving wine, comprising the following parts by weight of raw materials:

(45) 4.5 parts by weight of Rhizoma Polygonati; 4.5 parts by weight of Astragalus membranaceus; 81.0 parts by weight of proso millet; 9.9 parts by weight of daqu; and 0.1 parts by weight of yeast.

(46) Also provided is a preparation method of a health preserving wine prepared by using the above raw materials, comprising the following steps:

(47) (1) soaking 81.0 parts by weight of proso millet in water for 2.5 days, and then cooking at 83 C. for 20 minutes to obtain a cooked proso millet;

(48) (2) cooling the cooked proso millet obtained in step (1) to 25 C., then adding it to a fermentation tank, adding water and 9.9 parts by weight of daqu, 0.1 parts by weight of yeast and 4.5 parts by weight of Rhizoma Polygonati, and 4.5 parts by weight of Astragalus membranaceus, fermenting at 28 C. for 4 days, then adding baijiu again, and further fermenting at 20 C. for 55 days to prepare a mash, wherein the adding amount of water is 2.5 times the weight of the cooked proso millet, and the adding amount of baijiu is 50% the weight of the cooked proso millet;

(49) (3) pressing the mash obtained in step (2) to obtain a pressed mash and filtering the pressed mash to obtain a wine liquid and a vinasse, allowing the wine liquid to stand for 2.5 days at 10 C. to obtain a supernatant, filtering the supernatant to prepare a raw wine, wherein a filter cloth made of nylon 36 is used in all of the above filtering;

(50) (4) sterilizing the raw wine obtained in step (3) at 80 C. for 20 minutes, then aging for 2 years to produce an aged wine;

(51) (5) adding pure water to the aged wine obtained in step (4) to adjust the alcohol content to 18% by volume, then adding a white sugar to adjust sugar degree to 6, finally adding a caramel pigment to adjust the color, thereby obtaining a semi-finished wine;

(52) (6) filling the semi-finished wine obtained step (5) and sterilizing at 80 C. for 20 minutes, then packing and storing to make a health preserving wine.

Test Example 1

(53) In order to further demonstrate the performance of the health preserving wine of the present application, the health preserving wine prepared in Examples 1-3 and Comparative Examples 1-2 of the present application are tested in the following experiments. Wine prepare with proso millet alone as raw material is set as a control group.

(54) (1) Yield of Liquor and Taste

(55) TABLE-US-00001 TABLE 1 Performance of the health preserving wine Alcohol components of raw materials Yield of content Number (by weight) Color liquor (v/v %) feeling by taste Control proso millet alone light 200% 21 Rich aroma, sweet and group yellow mellow, unique flavor Example 1 Rhizoma Polygonati, 4.5 parts, light 192% 21 good balance of Rhizoma Polygonati-soaked yellow flavors, pure wine body solution mixture, 56.0 parts, and pleasant aroma proso millet, 81.0 parts, Daqu, 9.9 parts, Yeast, 0.1 parts Example 2 Rhizoma Polygonati, 2.5 parts light 195% 15 good balance of Rhizoma Polygonati-soaked yellow flavors, pure wine body solution mixture, 27.5 parts and pleasant aroma proso millet, 85.0 parts Daqu, 9.9 parts yeast, 0.1 parts Example 3 Rhizoma Polygonati, 6.5 parts light 187% 19 good balance of Rhizoma Polygonati-soaked yellow flavors, pure wine body solution mixture, 84.5 parts and pleasant aroma proso millet, 77.0 parts Daqu; 9.9 parts yeast, 0.1 parts Comparative Rhizoma Polygonati; 9.0 parts light 180% 21 good balance of Example 1 baijiu, 51.5 parts yellow flavors, pure wine body proso millet, 81.0 parts; and pleasant aroma Daqu, 9.9 parts; yeast, 0.1 parts. Comparative Rhizoma Polygonati, 4.5 parts; light 178% 21 good balance of Example 2 Astragalus membranaceus, 4.5 yellow flavors, pure wine body parts, and pleasant aroma proso millet; 81.0 parts, daqu, 9.9 parts; yeast, 0.1 parts.

(56) From Table 1, it can be concluded that in Examples 1-3 the yield of liquor was 187% to 200% (the amount of proso millet), and the alcohol content (v/v %) is 15 to 21% by volume. The yields of liquor of the comparative Examples 1 and 2 were 180% and 178% (the amount of proso millet) respectively, and the alcohol contents (v/v %) are both 21% by volume. The results indicate that the preparation method of the health preserving wine provided by the present application adopts the combination of fermentation and soaking process, and as a result, a new type of tonifying alcoholic beverage with good balance of flavors, pure wine body, pleasant aroma, low alcohol content and unique flavor is obtained. Besides, the yield of liquor is higher than that obtained by fermentation of Rhizoma Polygonati alone and that obtained by fermentation of Rhizoma Polygonati and Astragalus membranaceus.

(57) (2) Dissolution Rate of Raw Material Components

(58) The dissolution rate of the active ingredient of the main raw material Rhizoma Polygonati contained in the health preserving wine prepared in Examples 1-3 and Comparative Example 1-2 of the present application was examined by high performance liquid chromatography. The results showed that the dissolution rates of the main components of Rhizoma Polygonati in Examples 1-3 were 38.6%, 34.8%, and 35.9%, respectively. The dissolution rates of the main components of Rhizoma Polygonati in Comparative Examples 1-2 were 21.8% and 20.9%, respectively.

(59) The above test results showed that, through the combination of fermentation and soaking process, the active ingredients of Rhizoma Polygonati are dissolved into the wine liquid due to soaking as well as fermentation, so that the dissolution rate of the active ingredient of Rhizoma Polygonati is greatly improved. The contents of the effective ingredients of Rhizoma Polygonati are increased, so that the efficacy of Rhizoma Polygonati is maximized, and the health preserving effect of the health preserving wine is strengthened.

(60) (3) Tests of Health Preserving Effect

(61) 1. Subhealthy Population Observation

(62) The health preserving effect of the wine prepared from proso millet alone and the health preserving wines prepared in Examples 1-3 and comparative Examples 1-2 were respectively tested in 100 people with low immunity and fatigue (taking twice a day, once in the morning and once in the evening, 50 mL each time). The results showed that after three months of continuous use, people who took the wine prepared from proso millet alone showed no obvious effects. The fatigue of 82 or more people who took the wine prepared in Examples 1-3 and Comparative Example 2 was significantly reduced (no statistical difference therebetween), and the level of the fatigue improvement was significantly better than that of the 82 or more people who took the health preserving wine prepared in Comparative Example 1, but the 16 people who took the health preserving wine prepared in Comparative Example 2 felt discomfort and showed symptoms of developing slight inflammatory.

(63) The above test results show that the health preserving wine prepared by the fermentation and the soaking process according to the present application has obvious health preserving effects for improving the body's immune function and nourishing and strengthening the body, and the health preserving effect of the health preserving wine of the present application is superior to that of the health preserving wine prepared by simple fermentation of Rhizoma Polygonati, and no less than that of the health preserving wine made by fermentation of Rhizoma Polygonati and Astragalus membranaceus.

(64) 2. Animal Experiments

(65) Experimental Animal

(66) BALB/c mice, weighing 20-24 g, provided by Beijing Huafukang Biotechnology Co., Ltd. Certificate No. SCXK (Beijing) 2009-0004.

(67) Experimental Method

(68) (1) Animal grouping and treatment method: 50 mice were randomly divided into 5 groups, which were normal control group, model group, group of wine prepared from proso millet alone, group of health preserving wine of examples 1-3 and group of health preserving wine of comparative examples 1-2, respectively. The normal control group was given quantitative water and food supply, and other groups were injected subcutaneously with hydrocortisone 50 mg/kg once daily for 6 days, constructing a low immune function model. On the 7th day, the group of wine prepared from proso millet alone, group of health preserving wine of examples 1-3 and group of health preserving wine of comparative examples 1-2 were given the corresponding health preserving wine once a day for 7 consecutive days, 0.4 mL each time. The model group was given distilled water of equal volume for 7 consecutive days.

(69) (2) Immunological function test: each mouse of the above groups was intraperitoneally injected with 0.2 mL/10 g body weight of chicken erythrocyte suspension. After 30 min, 1 mL/10 g body weight of Hank's solution was intraperitoneally injected. After 2 minutes, the mice were executed by cervical dislocation, and peritoneal lavage fluid was dripped on the center of a slide, and spread out properly to obtain a sample. The sample was placed in a wet box containing ice cubes, and after 60 minutes, rinsed with 0.9% NaCl to remove non-adherent cells, then quickly rinsed twice with distilled water, then immediately rinsed in 0.9% NaCl to restore osmotic pressure, then air dried, and stained by Wright-Gemsa, and counted under oil microscope for 200 macrophages, in which the number of macrophages and the number of chicken red blood cells phagocytosed were recorded, and the percentage of phagocytosis and phagocytic index were calculated.
Percentage of phagocytosis=number of macrophages that wallow chicken red blood cells/200 macrophages100%.
Phagocytic index=number of chicken red blood cells swallowed by 200 macrophages/200 macrophages.

(70) (3) Statistical methods: Data analysis was performed using SPSS 17.0 statistical software, and the results were expressed by s. One-way ANOVA was used to compare the average values between groups, wherein P<0.05 indicates that the difference was statistically significant.

(71) (4) Results

(72) Effects of wine prepared from proso millet alone, health preserving wines prepared in Examples 1-3 and comparative Examples 1-2 on phagocytosis function of mouse peritoneal macrophages.

(73) Compared with the model group, the group of wine prepared from proso millet didn't show obvious effects. The phagocytic index and the percentage of phagocytosis of the peritoneal macrophages of the mice in the group of health preserving wine of examples 1-3 and group of health preserving wine of comparative example 2 were significantly increased. The difference was statistically significant. The phagocytosis index and the percentage of phagocytosis of the peritoneal macrophages of the mice in the group of health preserving wine of comparative example 1 had an tendency to increase, but the difference was not statistically significant. Compared with the normal group, there was no significant difference in the phagocytosis index and the percentage of phagocytosis of the peritoneal macrophage of the mice in the group of health preserving wine of examples 1-3 and comparative example 2, but the phagocytosis index and the percentage of phagocytosis of the peritoneal macrophage of the mice in the group of wine prepared from proso millet and group of health preserving wine of comparative example 1 were both decreased. See Table 2.

(74) TABLE-US-00002 TABLE 2 Effect of a health preserving wine of Rhizoma Polygonation phagocytosis of mouse peritoneal macrophages (X s, n = 10) percentage Groups of phagocytosis phagocytosis index normal control group 32.69 5.43 0.92 0.07 model group 18.11 4.50 0.53 0.08 group of wine prepared from proso 19.38 4.82.sup.# 0.54 0.06.sup.# millet alone group of health preserving wine of 29.75 5.73* 0.88 0.09* example 1 group of health preserving wine of 31.96 6.18* 0.90 0.11* example 2 group of health preserving wine of 28.87 5.24* 0.88 0.10* example 3 group of health preserving wine of 22.34 5.01.sup.# 0.57 0.05.sup.# comparative example 1 group of health preserving wine of 29.13 5.32* 0.87 0.09* comparative example 2 Note: compared with the model group, *P < 0.05; compared with the normal group, .sup.#P < 0.05.

(75) (5) Conclusion

(76) After testing, the results showed that the health preserving wine prepared in examples 1-3 can play a positive regulatory role in the immune system of immunocompromised mice, and its regulation effect is significantly better than that of the health preserving wine prepared in Comparative Example 1, and is no less than that of the health preserving wine prepared in Comparative Example 2.

(77) (4) Test of Hygienic Standard GB2758-81

(78) The health preserving wines prepared in Examples 1-3 of the present application were tested according to the hygienic standard GB 2758-81, and the results were as follows:

(79) 1. Organoleptic index: clear liquid, no precipitation and impurities, no foreign odor and off-flavor.

(80) 2. Physical and chemical indicators:

(81) TABLE-US-00003 Item indicator Amount of the residual sulfur dioxide 0.05 (g/kg, based on free SO.sub.2) aflatoxin B.sub.1 (g/kg) 5

(82) 3. Bacterial indicators:

(83) TABLE-US-00004 Item standard Total number of bacteria (number/mg) 50 Coliforms (number/100 ml) 3

(84) The test results showed that the health preserving wine prepared by present application fully meets the requirements of GB2758-81 standard.

(85) Obviously, the above mentioned examples are merely made to clearly illustrate the present application and are not intended to limit the embodiments. Other variations or modifications of different forms may be made by those skilled in the art based on the above description. There is no need and no way to exhaust all the embodiments. Obvious variations or modifications resulting therefrom are still within the scope of the present application.