The invention discloses a golden
fungus gingko yellow
wine. Alcoholic strength is 8-45%, general flavone content is more than or equal to 1-5 mg / L,
ginkgolide is more than or equal to 1-6 mg / kg, total
triterpenoid compound content is 30-800 mg / L,
protein is more than or equal to 60 mg / kg, soluble
sugar is less than or equal to 2.0%, gingko
phenolic acid is less than or equal to 5 ppm, and hydrocyanic acid is less than or equal to 0.1 mu g / L. A double-
enzyme method is adopted to hydrolyze gingko to obtain gingko
hydrolysate which contains active compounds, such as
ginkgo flavone,
triterpenoid compound,
amino acid,
peptide,
starch and the like, wherein the content of
amino acid and
peptide is more than or equal to 1%, and
starch content is more than or equal to 2%. After being added with gingko leaf extract, the
hydrolysate is converted by golden
fungus strains, and rice koji is added to obtain
fermentation liquor; the
fermentation liquor is filtered and blended to obtain golden
fungus gingko yellow
wine. The
wine contains gingko and golden fungus active ingredients and has the
efficacy of preventing diabetes and
hyperlipidemia, preventing oxidation and improving
immunity of body.