A preparation method of Panax notoginseng flower wine

Abstract

The present invention provides a method for preparing Panax notoginseng flower wine, which belongs to the field of biological fermentation engineering and food engineering. The method for preparing Panax notoginseng flower wine comprises first extracting Panax notoginseng with alcohol and then extracting Panax notoginseng with water; the content ratio of ginsenoside Rb3 and ginsenoside Rg1 in the Panax notoginseng flower wine is 1-5:1-5. The present invention extracts Panax notoginseng flower, Panax notoginseng root and Panax notoginseng stem and leaf with alcohol and then extracts Panax notoginseng with water to obtain extracts, which are then added to wine. Compared with directly soaking the medicinal materials in wine, the wine has better taste, flavor and appearance, and does not require high-proof liquor, and has high light transmittance. The present invention makes full use of Panax notoginseng resources, and realizes full-price utilization of Panax notoginseng resources while improving the quality of liquor.

Description

Technical Field

[0001] The invention belongs to the fields of biological fermentation engineering and food engineering, and particularly relates to a method for preparing notoginseng flower wine. Background Art

[0002] Panax notoginseng (Burk.) FHChen is an important Chinese herbal medicine, mainly produced in Yunnan Province. The saponins extracted from Panax notoginseng are important raw materials for the pharmaceutical industry and the production of health-related products. Although Panax notoginseng is a precious herbal medicine with a long history of development and use, its research and application are still underdeveloped due to its low level of development and application.

[0003] Notoginseng leaf is the dried leaf of Panax notoginseng of the Araliaceae family, mainly containing ginsenosides of the panaxadiol type. Total saponins of Panax notoginseng leaf have obvious sedative, analgesic and anti-inflammatory effects, with little toxic side effects. Tablets made from total saponins of Panax notoginseng leaf are mainly used clinically for neurasthenia, insomnia, migraine, etc.; Notoginseng flower is also known as Panax notoginseng flower. The flower buds of Panax notoginseng contain glycosides, and its aglycones include panaxadiol, 20(R)-dammaran-3β,12β,20,25-tetrol, dammar-20(22)-ene-3β,12β,26-triol, and 20(R)-dammaran-3β,12β,20,25-tetrol. en-3β, 12β, 26-triol], etc., and ginsenosides Rb1, Rb2, Rc, Rd, F2, etc. have been separated. The notoginseng flower is the part with the highest notoginseng saponin content in the whole notoginseng plant. It is sweet and cool in nature, can lower blood lipids, lower blood pressure, fight cancer, improve myocardial oxygen supply capacity, and enhance the body's immune function. It is mainly used for clearing away heat, detoxifying, cooling blood, lowering blood pressure, regulating lipids, immunomodulating, promoting blood circulation and dredge meridians, health preservation and anti-aging, anti-inflammatory and analgesic, etc. The notoginseng root is the main medicinal part of notoginseng, with a saponin content of about 7%. Among the dozens of notoginseng root saponins contained, the monomer saponins are mainly ginsenosides Rg1, Rb1, Rd and notoginseng saponin R1.

[0004] The prior art provides reports of using Panax notoginseng as one of the raw materials or Panax notoginseng, Panax notoginseng root and Panax notoginseng flower as raw materials to brew drinking wine. For example, Chinese patent application CN101085960A provides a drinking wine using Panax notoginseng, Panax notoginseng root and Panax notoginseng flower as raw materials, wherein Panax notoginseng, Panax notoginseng root and Panax notoginseng flower are soaked in 50-degree pure grain wine respectively, and after soaking for a certain period of time, Panax notoginseng, Panax notoginseng root and Panax notoginseng flower are taken out, and 50-degree pure grain wine is added for aging, and after aging, they are homogenized and mixed, and then blended according to the alcohol content requirements of the finished wine, and then filtered and filled as a finished product. The drinking wine has a bitter, sweet and mellow, slightly bitter and sweet composite aroma of Panax notoginseng, Panax notoginseng root and Panax notoginseng flower, and retains saponins, amino acids, trace elements and other ingredients unique to Panax notoginseng, Panax notoginseng root and Panax notoginseng flower. While drinking wine, the medicinal and edible effects of Panax notoginseng, Panax notoginseng root and Panax notoginseng flower are achieved. Drinking this wine can invigorate the stomach, promote the production of body fluids and quench thirst, nourish the liver and kidney, strengthen the muscles and bones, lower blood pressure, lower blood lipids, lose weight, prevent cancer, fight cancer, refresh and replenish qi, improve myocardial oxygen supply capacity, and increase body immunity. For another example, Chinese patent CN111004700A discloses a formula of Panax notoginseng health-care wine containing bitter buckwheat, which is made up of 100-200 parts of bitter buckwheat rice liquor, 2-6 parts of Panax notoginseng, 2-5 parts of wolfberry, 1-3 parts of American ginseng, 0.5-2 parts of Salvia miltiorrhiza, 1-4 parts of Astragalus, and 1-4 parts of crystal sugar. The preparation method is as follows: soak bitter buckwheat rice, fry it for the first time, stew the grain, steam it again, add the above-mentioned other raw materials after it is opened and dried, stir it evenly, put it into a bucket, ferment and cultivate bacteria for one month under an environment of about 20 degrees Celsius, and distill it into a finished product. Regular drinking can promote blood circulation and remove blood stasis, replenish qi and strengthen the spleen, and has health effects such as lowering high blood pressure, high blood lipids, and high blood sugar.

[0005] However, during the soaking process of Chinese medicinal materials, medicinal residues will be dispersed in the wine, resulting in turbidity, poor appearance and taste of the wine. In addition, during the soaking process of medicinal materials, high-concentration liquor is often required to dissolve the active ingredients in the medicinal materials, usually above 50 degrees, but too high a concentration of liquor will cause discomfort when drinking, and it is not suitable for all groups of people. Therefore, a high-quality preparation method of Panax notoginseng flower wine with high light transmittance, better wine aroma and taste is currently needed. Summary of the invention

[0006] In view of the problems existing in the prior art, the present invention provides a method for preparing notoginseng flower wine. The present invention first performs alcohol extraction and then water extraction on notoginseng flower, notoginseng root and notoginseng stem and leaf to obtain the extract, which is then added to the wine. Compared with directly soaking the medicinal materials in the wine, the wine has better taste, flavor and appearance, does not require higher-proof liquor, and has higher light transmittance.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0008] The invention provides a method for preparing notoginseng flower wine, comprising the steps of first extracting notoginseng with alcohol and then extracting notoginseng with water; the content ratio of ginsenoside Rb3 to ginsenoside Rg1 in the notoginseng flower wine is 1-5:1-5.

[0009] Preferably, the Panax notoginseng includes at least one of Panax notoginseng flowers, Panax notoginseng fibrous roots and Panax notoginseng stems and leaves.

[0010] Further preferably, the Panax notoginseng is Panax notoginseng flower, Panax notoginseng root and Panax notoginseng stem and leaf.

[0011] Preferably, the preparation method of Panax notoginseng flower wine comprises the following steps:

[0012] S1. preparing an extract: performing rotary evaporation on the brewed liquor to obtain an extract;

[0013] S2, alcohol extraction: putting Panax notoginseng into an extracting solution for alcohol extraction to obtain an alcohol extract;

[0014] S3, water extraction: putting the alcohol-extracted Panax notoginseng into water for water extraction to obtain a water extract;

[0015] S4. Mix the alcohol extract and the water extract, concentrate them, add them to the brewed liquor, seal them, and remove impurities.

[0016] Preferably, the conditions for the rotary evaporation in step S1 are: water temperature of 50-80° C., pressure of 100-200 mbar, and rotary evaporation concentration at a speed of 50-80 rpm.

[0017] Preferably, the liquor described in step S1 is 52% Luzhou-flavor liquor, 42% Luzhou-flavor liquor or 42% Light-flavor liquor.

[0018] Preferably, the alcohol extract in step S2 is further concentrated; the concentration conditions are: water temperature of 50-80°C, pressure of 100-200 mbar, and rotary evaporation concentration at a speed of 50-80 rpm.

[0019] Preferably, the solid-liquid ratio of Panax notoginseng to the extract in step S2 is 1g:80-120mL.

[0020] Preferably, the conditions for water extraction in step S3 are: ultrasonic extraction for 10-20 minutes and then filtering to obtain a water extract; the water extract is also concentrated; the conditions for concentration are: rotary evaporation at a water temperature of 60-100°C, a pressure of 100-200mbar, and a speed of 20-80rpm.

[0021] Preferably, the solid-liquid ratio of Panax notoginseng after alcohol extraction to water in step S3 is 1g:100-200mL.

[0022] Preferably, the concentration conditions in step S4 are: rotary evaporation concentration at a water temperature of 60-100° C., a pressure of 100-250 mbar, and a speed of 50-100 rpm.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The present invention extracts Panax notoginseng flowers, Panax notoginseng fibrous roots and Panax notoginseng stems and leaves by first performing alcohol extraction and then water extraction, and then adds the extract to wine, and the content ratio of ginsenoside Rb3 and ginsenoside Rg1 is measured to be 1-5:1-5, so that the light transmittance of the liquor is increased, and the liquor has better wine aroma and taste. The present invention makes full use of Panax notoginseng resources, and realizes the full price utilization of Panax notoginseng resources while improving the quality of the liquor. DETAILED DESCRIPTION

[0025] The present invention is described below through specific embodiments to make the technical solution of the present invention easier to understand and grasp, but the present invention is not limited thereto, and the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments.

[0026] The endpoints and any value of the scope disclosed in this article are not limited to the accurate scope or value, and these scopes or values ​​should be understood to include values ​​close to these scopes or values. For numerical ranges, between the endpoint values ​​of each scope, between the endpoint values ​​of each scope and a separate point value, and between separate point values, one or more new numerical ranges can be combined with each other, and these numerical ranges should be considered as specifically disclosed in this article. Unless the context clearly indicates otherwise, the singular form "one", "a kind of" and "described" as used herein include singular and plural indicators. The numerical range described by the endpoint is included in all numerical values ​​and fractions within the corresponding range, as well as the described endpoint.

[0027] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention. The experimental methods described in the following embodiments are conventional methods unless otherwise specified; the reagents and materials described are commercially available unless otherwise specified.

[0028] Example 1

[0029] 1. Collect the extract: weigh 1000 mL of brewed 42-degree Luzhou-flavor liquor, concentrate it by rotary evaporation in a rotary evaporator, with the water temperature at 60°C and the pressure at 200 mbar at a speed of 60 rpm, and collect the evaporated liquid as the extract.

[0030] 2. Three alcohol extractions: Put the Panax notoginseng flower into the extracting solution, let it stand at room temperature for 24 hours for extraction, the solid-liquid ratio is 1g:100mL, and after standing, the extract is concentrated by rotary evaporation, the water temperature is 60°C, and the extract is concentrated by rotary evaporation at a speed of 60rpm under a pressure of 200mbar until the extract is 5mL, to obtain the first concentrated extract, and the evaporated liquid is continued as extract 2; continue to add the Panax notoginseng flower to extracting solution 2, let it stand at room temperature for 24 hours for the second extraction, the solid-liquid ratio is 1g:100mL, and the extract is concentrated by rotary evaporation. The concentration conditions are the same as the first alcohol extraction to obtain the second concentrated extract, and this is repeated 3 times to obtain three concentrated extracts of the Panax notoginseng flower, and the three concentrated extracts are mixed to obtain the alcohol extract of the Panax notoginseng flower.

[0031] 3. Water extraction: add the Panax notoginseng flower after three alcohol extractions into purified water at a solid-liquid ratio of 1g:150mL, perform ultrasonic extraction for 15min, filter to obtain the water extract, and evaporate at 80°C, 200mbar, and 60rpm to obtain 5mL of concentrated water extract.

[0032] 4. After mixing the alcohol extract of Panax notoginseng flower and the concentrated water extract, evaporation was performed to concentrate the mixture to 15 mL at 80°C, 200 mbar and 60 rpm to obtain Panax notoginseng flower extract. The preparation methods of Panax notoginseng root extract and Panax notoginseng stem and leaf extract are the same as those of Panax notoginseng flower.

[0033] 5. Add 5 mL of Panax notoginseng flower extract, 5 mL of Panax notoginseng root extract and 5 mL of Panax notoginseng stem and leaf extract into 500 mL of 42% Luzhou-flavor liquor. After sealing for 30 days, remove impurities to obtain Panax notoginseng flower liquor.

[0034] Example 2

[0035] 1. Collect the extract: weigh 1000 mL of the brewed 52-proof Luzhou-flavor liquor, concentrate it by rotary evaporation in a rotary evaporator at a water temperature of 50°C and a speed of 50 rpm under a pressure of 100 mbar, and collect the evaporated liquid as the extract.

[0036] 2. Three alcohol extractions: Put the Panax notoginseng flower into the extracting solution, let it stand at room temperature for 24 hours for extraction, the solid-liquid ratio is 1g:80mL, and after standing, the extract is concentrated by rotary evaporation, the water temperature is 50°C, and under a pressure of 100mbar, the extract is concentrated by rotary evaporation at a speed of 80rpm until the extract is 5mL, to obtain the first concentrated extract, and the evaporated liquid is continued as extract 2; continue to add the Panax notoginseng flower to extracting solution 2, let it stand at room temperature for 24 hours for the second extraction, the solid-liquid ratio is 1g:80mL, the extract is concentrated by rotary evaporation, the concentration conditions are the same as the first alcohol extraction, to obtain the second concentrated extract, repeat this 3 times, and three concentrated extracts of Panax notoginseng flower are obtained, and the three concentrated extracts are mixed to obtain the alcohol extract of Panax notoginseng flower.

[0037] 3. Water extraction: add the Panax notoginseng flower after three alcohol extractions into purified water at a solid-liquid ratio of 1g:100mL, perform ultrasonic extraction for 10min, and filter to obtain the water extract. Rotary evaporate at 60℃, 100mbar, and 60rpm to obtain 5mL of concentrated water extract.

[0038] 4. After mixing the alcohol extract of Panax notoginseng flower and the concentrated water extract, evaporation was performed to concentrate the mixture to 15 mL at 60°C, 250 mbar and 50 rpm to obtain Panax notoginseng flower extract. The preparation methods of Panax notoginseng root extract and Panax notoginseng stem and leaf extract are the same as those of Panax notoginseng flower.

[0039] 5. Add 5 mL of Panax notoginseng flower extract, 5 mL of Panax notoginseng root extract and 5 mL of Panax notoginseng stem and leaf extract into 500 mL of 52% Luzhou-flavor liquor. After sealing for 30 days, remove impurities to obtain Panax notoginseng flower liquor.

[0040] Example 3

[0041] 1. Collect the extract: weigh 1000 mL of the brewed 42-degree light-fragrance liquor, concentrate it by rotary evaporation in a rotary evaporator, the water temperature is 80°C, and the rotary evaporation speed is 80 rpm under a pressure of 150 mbar. Collect the evaporated liquid as the extract.

[0042] 2. Three alcohol extractions: Put the Panax notoginseng flower into the extracting solution, let it stand at room temperature for 24 hours for extraction, the solid-liquid ratio is 1g:120mL, and after standing, the extract is concentrated by rotary evaporation, the water temperature is 80°C, and under a pressure of 150mbar, the extract is concentrated by rotary evaporation at a speed of 50rpm until the extract is 5mL, to obtain the first concentrated extract, and the evaporated liquid is continued as extract 2; continue to add the Panax notoginseng flower to extracting solution 2, let it stand at room temperature for 24 hours for the second extraction, the solid-liquid ratio is 1g:120mL, the extract is concentrated by rotary evaporation, the concentration conditions are the same as the first alcohol extraction, to obtain the second concentrated extract, repeat this 3 times, and three concentrated extracts of Panax notoginseng flower are obtained, and the three concentrated extracts are mixed to obtain the alcohol extract of Panax notoginseng flower.

[0043] 3. Water extraction: add the Panax notoginseng flower after three alcohol extractions into purified water at a solid-liquid ratio of 1g:200mL, perform ultrasonic extraction for 20min, and filter to obtain the water extract. Rotary evaporate at 100°C, 150mbar, and 80rpm to obtain 5mL of concentrated water extract.

[0044] 4. After mixing the alcohol extract of Panax notoginseng flower and the concentrated water extract, evaporation was performed to concentrate the mixture to 15 mL at 100°C, 250 mbar and 100 rpm to obtain Panax notoginseng flower extract. The preparation methods of Panax notoginseng root extract and Panax notoginseng stem and leaf extract are the same as those of Panax notoginseng flower.

[0045] 5. Add 5 mL of Panax notoginseng flower extract, 5 mL of Panax notoginseng root extract and 5 mL of Panax notoginseng stem and leaf extract into 500 mL of 42-degree light-fragrance liquor respectively. After sealing for 30 days, remove impurities to obtain Panax notoginseng flower liquor.

[0046] Comparative Example 1

[0047] 1. Add purified water to Panax notoginseng flower with a solid-liquid ratio of 1g:150mL. After ultrasonic extraction for 15min, filter to obtain the water extract. Rotary evaporate at 80℃, 200mbar and 60rpm to obtain 5mL of concentrated water extract.

[0048] 2. Collect the extract: weigh 1000 mL of the brewed 42-degree Luzhou-flavor liquor, concentrate it by rotary evaporation in a rotary evaporator at a water temperature of 60°C and a speed of 60 rpm under a pressure of 200 mbar, and collect the evaporated liquid as the extract.

[0049] 3. Three alcohol extractions: put the Panax notoginseng flower extracted with water in step 1 into the extract of step 2, let it stand at room temperature for 24 hours for extraction, the solid-liquid ratio is 1g:100mL, and after standing, the extract is concentrated by rotary evaporation, the water temperature is 60°C, and the extract is concentrated by rotary evaporation at a speed of 60rpm under a pressure of 200mbar until the extract is 5mL, to obtain the first concentrated extract, and the evaporated liquid is continued as extract 2; continue to add Panax notoginseng flower to extract 2, let it stand at room temperature for 24 hours for the second extraction, the solid-liquid ratio is 1g:100mL, and the extract is concentrated by rotary evaporation. The concentration conditions are the same as the first alcohol extraction to obtain the second concentrated extract, and this is repeated 3 times to obtain three concentrated extracts of Panax notoginseng flower, and the three concentrated extracts are mixed to obtain the alcohol extract of Panax notoginseng flower.

[0050] 4. After mixing the alcohol extract of Panax notoginseng flower in step 3 and the concentrated water extract in step 1, the mixture was concentrated to 15 mL by rotary evaporation at 80°C, 200 mbar and 60 rpm to obtain Panax notoginseng flower extract. The preparation methods of Panax notoginseng root extract and Panax notoginseng stem and leaf extract are the same as those of Panax notoginseng flower.

[0051] 5. Add 5 mL of Panax notoginseng flower extract, 5 mL of Panax notoginseng root extract and 5 mL of Panax notoginseng stem and leaf extract into 500 mL of 42% Luzhou-flavor liquor. After sealing for 30 days, remove impurities to obtain Panax notoginseng flower liquor.

[0052] Comparative Example 2

[0053] 1. Collect the extract: weigh 1000 mL of brewed 42-degree Luzhou-flavor liquor, concentrate it by rotary evaporation in a rotary evaporator, with the water temperature at 60°C and the pressure at 200 mbar at a speed of 60 rpm, and collect the evaporated liquid as the extract.

[0054] 2. Three alcohol extractions: Put the Panax notoginseng flower into the extracting solution, let it stand at room temperature for 24 hours for extraction, the solid-liquid ratio is 1g:200mL, and after standing, the extract is concentrated by rotary evaporation, the water temperature is 100°C, and the extract is concentrated by rotary evaporation at a speed of 60rpm under a pressure of 200mbar until the extract is 5mL, to obtain the first concentrated extract, and the evaporated liquid is continued as extract 2; continue to add the Panax notoginseng flower to extracting solution 2, let it stand at room temperature for 24 hours for the second extraction, the solid-liquid ratio is 1g:200mL, and the extract is concentrated by rotary evaporation. The concentration conditions are the same as the first alcohol extraction to obtain the second concentrated extract, and this is repeated 3 times to obtain three concentrated extracts of the Panax notoginseng flower, and the three concentrated extracts are mixed to obtain the alcohol extract of the Panax notoginseng flower.

[0055] 3. Water extraction: add the Panax notoginseng flower after three alcohol extractions into purified water at a solid-liquid ratio of 1g:200mL, perform ultrasonic extraction for 15min, and filter to obtain the water extract. Rotary evaporate at 110°C, 200mbar, and 60rpm to obtain 5mL of concentrated water extract.

[0056] 4. After mixing the alcohol extract of Panax notoginseng flower and the concentrated water extract, evaporation was performed to concentrate the mixture to 15 mL at 110°C, 200 mbar and 60 rpm to obtain Panax notoginseng flower extract. The preparation methods of Panax notoginseng root extract and Panax notoginseng stem and leaf extract are the same as those of Panax notoginseng flower.

[0057] 5. Add 5 mL of Panax notoginseng flower extract, 5 mL of Panax notoginseng root extract and 5 mL of Panax notoginseng stem and leaf extract into 500 mL of 42% Luzhou-flavor liquor. After sealing for 30 days, remove impurities to obtain Panax notoginseng flower liquor.

[0058] Effect example

[0059] 1. Ginsenoside content detection:

[0060] The ginsenosides of the Panax notoginseng flower wine of Examples 1-3 and Comparative Examples 1-2 were detected respectively, and the specific methods were as follows:

[0061] Ginsenoside Rb3 and ginsenoside Rg1 standards (Chengdu Mansite Biotechnology Co., Ltd.);

[0062] Reference solution: weigh 10 mg of ginsenoside Rb3 and 10 mg of ginsenoside Rg1 standard, add 2 mL of methanol and ultrasonically oscillate for 1 min. After the standard is dissolved, dilute to 10 mL with methanol to prepare a 1.0 mg / mL standard stock solution, and store in a sealed container at -4°C.

[0063] Test solution: Measure 50 mL of Panax notoginseng flower wine into an evaporating dish, heat in a water bath and concentrate to about 1 mL, transfer to a 10 mL volumetric flask, dilute to the mark with ultrapure water, and pass through a 0.22 μm water film for testing;

[0064] Chromatographic conditions: Chromatographic column: BEH C18 (2.1mm×50mm×1.7μm), column temperature 35℃, sample temperature 25℃, injection volume 5μL, flow rate 0.7mL / min, detection wavelength 203nm, sampling rate 20 points / second. The mobile phase ratio and gradient elution program are shown in Table 1. Accurately pipette 1μl of the reference solution and the test solution, respectively, inject into the liquid chromatograph, and measure. The results are shown in Table 2.

[0065] Table 1 Gradient elution program

[0066] Time / min A Acetonitrile / % B Ultrapure water / % 0 18 82 10 18 82 18 50 50 18.1 18 82 20 18 82

[0067] Table 2 Contents of ginsenoside Rb3 and ginsenoside Rg1 (μg·mL -1 )

[0068]

[0069]

[0070] 2. Transmittance detection:

[0071] Visible light spectrophotometry was used, with distilled water as blank, and a 1 cm cuvette was used to measure the transmittance of Examples 1-3 and Comparative Examples 1-2 at 680 nm. The specific results are shown in the following table.

[0072] Table 3 Transmittance results of each group

[0073] Group Light transmittance / % Transmittance after 6 months storage / % Example 1 99.2 99.0 Example 2 98.9 98.5 Example 3 97.2 96.4 Comparative Example 1 72.6 58.7 Comparative Example 2 83.7 62.9

[0074] The results in Table 3 show that when the preparation process of the Panax notoginseng flower wine of the present application is adopted and the content ratio of ginsenoside Rb3 and ginsenoside Rg1 in the wine is in the range of 1-5:1-5, the Panax notoginseng flower wine has a higher transmittance, and the transmittance is still very high after storage for 6 months; when the preparation process of the Panax notoginseng flower wine of the present application is not adopted and / or the content ratio of ginsenoside Rb3 and ginsenoside Rg1 in the wine is not in the range of 1-5:1-5, the transmittance of the Panax notoginseng flower wine is relatively low, indicating that the quality of the liquor is better when the extraction method of Panax notoginseng is first three times of alcohol extraction and then water extraction and the content ratio of ginsenoside Rb3 and ginsenoside Rg1 in the wine is detected to be in the range of 1-5:1-5.

[0075] 3. Aroma and taste testing:

[0076] The Panax notoginseng flower wine prepared in Examples 1-3 and Comparative Examples 1-2 was randomly distributed to 50 people for tasting, and the fragrance and taste were evaluated and scored. The evaluation criteria were as shown in Table 4, and the results were shown in Table 5.

[0077] Table 4 Sensory evaluation standards

[0078]

[0079] Table 5 Aroma and taste scoring table

[0080] Group Average aroma score / min Average taste score / points Example 1 9.5 9.6 Example 2 8.8 8.5 Example 3 8.0 8.1 Comparative Example 1 5.9 6.0 Comparative Example 2 6.4 6.2

[0081] According to the sensory results, the Panax notoginseng flower wine of Examples 1-3 of the present invention has better aroma and taste, indicating that the Panax notoginseng flower wine prepared by the specific preparation process of the present invention has higher quality.

[0082] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing Panax notoginseng flower wine, characterized in that: The steps are: (1) Collecting the extract: Weigh 1000 mL of 42% Luzhou-flavor liquor, concentrate it in a rotary evaporator, the water temperature is 60°C, the rotary evaporation speed is 60 rpm under a pressure of 200 mbar, and the evaporated liquid is collected as the extract; (2) Three alcohol extractions: Put the Panax notoginseng flower into the extracting solution, let it stand at room temperature for 24 hours for extraction, the solid-liquid ratio is 1g:100mL, after standing, the extracting solution is concentrated by rotary evaporation, the water temperature is 60°C, and the extracting solution is concentrated by rotary evaporation at a speed of 60rpm under a pressure of 200mbar until the extracting solution is 5mL, thereby obtaining the first concentrated extracting solution, and the evaporated liquid is continued as extracting solution 2; the Panax notoginseng flower is continued to be added to extracting solution 2, let it stand at room temperature for 24 hours for the second extraction, the solid-liquid ratio is 1g:100mL, the extracting solution is concentrated by rotary evaporation, and the concentration conditions are the same as the first alcohol extraction, thereby obtaining the second concentrated extracting solution, and this is repeated three times to obtain three concentrated extracting solutions of Panax notoginseng flower, and the three concentrated extracting solutions are mixed to obtain the alcohol extract of Panax notoginseng flower; (3) Water extraction: the Panax notoginseng flower after three alcohol extractions was added into purified water at a solid-liquid ratio of 1 g:150 mL, and ultrasonic extraction was performed for 15 min. The water extract was filtered and then rotary evaporated at 80 °C, 200 mbar, and 60 rpm until the water extract was concentrated to 5 mL. (4) After mixing the alcohol extract of Panax notoginseng flower and the concentrated water extract, the mixture was concentrated to 15 mL by rotary evaporation at 80°C, 200 mbar and 60 rpm to obtain Panax notoginseng flower extract; the preparation method of Panax notoginseng root extract and Panax notoginseng stem and leaf extract was the same as that of Panax notoginseng flower extract; (5) Add 5 mL of Panax notoginseng flower extract, 5 mL of Panax notoginseng root extract and 5 mL of Panax notoginseng stem and leaf extract into 500 mL of 42% Luzhou-flavor liquor respectively, seal for 30 days, and remove impurities to obtain Panax notoginseng flower liquor.

2. A method for preparing Panax notoginseng flower wine, characterized in that: The steps are: (1) Collecting the extract: Weigh 1000 mL of 52% Luzhou-flavor liquor, concentrate it in a rotary evaporator, the water temperature is 50°C, the rotary evaporation speed is 50 rpm under a pressure of 100 mbar, and the evaporated liquid is collected as the extract; (2) Three alcohol extractions: Put the Panax notoginseng flower into the extracting solution, let it stand at room temperature for 24 hours for extraction, the solid-liquid ratio is 1g:80mL, after standing, the extracting solution is concentrated by rotary evaporation, the water temperature is 50°C, and the extracting solution is concentrated by rotary evaporation at a speed of 80rpm under a pressure of 100mbar until the extracting solution is 5mL, to obtain the first concentrated extracting solution, and the evaporated liquid is continued as extracting solution 2; continue to add the Panax notoginseng flower into extracting solution 2, let it stand at room temperature for 24 hours for the second extraction, the solid-liquid ratio is 1g:80mL, the extracting solution is concentrated by rotary evaporation, the concentration conditions are the same as the first alcohol extraction, to obtain the second concentrated extracting solution, repeat this process 3 times, and obtain three concentrated extracting solutions of Panax notoginseng flower, and mix the three concentrated extracting solutions to obtain the alcohol extract of Panax notoginseng flower; (3) Water extraction: the Panax notoginseng flower after three alcohol extractions was added into purified water at a material-liquid ratio of 1 g:100 mL, and the water extract was filtered after ultrasonic extraction for 10 min. The water extract was then rotary evaporated at 60 °C, 100 mbar, and 60 rpm until the water extract was 5 mL of concentrated water extract; (4) After mixing the alcohol extract of Panax notoginseng flower and the concentrated water extract, the mixture was concentrated to 15 mL by rotary evaporation at 60°C, 250 mbar and 50 rpm to obtain Panax notoginseng flower extract; the preparation method of Panax notoginseng root extract and Panax notoginseng stem and leaf extract was the same as that of Panax notoginseng flower extract; (5) Add 5 mL of Panax notoginseng flower extract, 5 mL of Panax notoginseng root extract and 5 mL of Panax notoginseng stem and leaf extract into 500 mL of 52% Luzhou-flavor liquor respectively, seal for 30 days, and remove impurities to obtain Panax notoginseng flower liquor.

3. A method for preparing Panax notoginseng flower wine, characterized in that: The steps are: (1) Collecting the extract: Weigh 1000 mL of 42-proof light-fragrance liquor, concentrate it in a rotary evaporator, the water temperature is 80°C, the speed of rotary evaporation is 80 rpm under a pressure of 150 mbar, and the evaporated liquid is collected as the extract; (2) Three alcohol extractions: Place Panax notoginseng flower in the extracting solution, place it at room temperature and let it stand for 24 hours for extraction, the solid-liquid ratio is 1g:120mL, after standing, the extracting solution is concentrated by rotary evaporation, the water temperature is 80°C, and the extracting solution is concentrated by rotary evaporation at a speed of 50rpm under a pressure of 150mbar until the extracting solution is 5mL, thereby obtaining the first concentrated extracting solution, and the evaporated liquid is continued as extracting solution 2; Panax notoginseng flower is continued to be added to extracting solution 2, and the extracting solution is allowed to stand at room temperature for 24 hours for the second extraction, the solid-liquid ratio is 1g:120mL, and the extracting solution is concentrated by rotary evaporation, and the concentration conditions are the same as the first alcohol extraction, thereby obtaining the second concentrated extracting solution, and this is repeated three times to obtain three concentrated extracting solutions of Panax notoginseng flower, and the three concentrated extracting solutions are mixed to obtain the alcohol extract of Panax notoginseng flower; (3) Water extraction: the Panax notoginseng flower after three alcohol extractions was added into purified water at a solid-liquid ratio of 1 g:200 mL, and ultrasonic extraction was performed for 20 min. The water extract was filtered and then rotary evaporated at 100 °C, 150 mbar, and 80 rpm until the water extract was concentrated to 5 mL. (4) After mixing the alcohol extract of Panax notoginseng flower and the concentrated water extract, the mixture was concentrated to 15 mL by rotary evaporation at a water temperature of 100° C., a pressure of 250 mbar, and a speed of 100 rpm to obtain a Panax notoginseng flower extract; the preparation method of Panax notoginseng root extract and Panax notoginseng stem and leaf extract is the same as that of Panax notoginseng flower extract; (5) Add 5 mL of Panax notoginseng flower extract, 5 mL of Panax notoginseng root extract and 5 mL of Panax notoginseng stem and leaf extract into 500 mL of 42% light-fragrance liquor, seal the liquor for 30 days and remove impurities to obtain Panax notoginseng flower liquor.

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