Chinese wolfberry fruit composite health wine and preparation process thereof

Abstract

The invention discloses Chinese wolfberry fruit composite health wine and a preparation process thereof, and belongs to the field of fermented wine preparation processes, the Chinese wolfberry fruit composite health wine is prepared from the following raw materials according to the total solid-liquid ratio: 15-25 g / L of Chinese wolfberry fruit, 6-10 g / L of cistanche, 6-10 g / L of Chinese yam, 6-10 g / L of eucommia ulmoides leaf, 4-8 g / L of dogwood pulp, 4-8 g / L of astragalus membranaceus and 1-3 g / L of liquorice; the raw materials are added in a staged material supplementing mode for liquid fermentation, specifically, fructus lycii, Chinese yam, folium cortex eucommiae, fructus corni and liquorice are added in the ingredient adjusting stage, herba cistanche and part of radix astragali are added within 6 h after yeast fermentation, and the remaining radix astragali is added after fermentation. The obtained Chinese wolfberry fruit composite health-preserving wine is obvious in fermentation fragrance, mild in medicine flavor, high in functional component content and unique in taste.

Description

Technical Field

[0001] The invention relates to the technical field of fermented wine preparation technology, and in particular to a wolfberry composite health-preserving wine and a preparation technology thereof. Background Art

[0002] Lycium barbarum, Cistanche deserticola, Chinese yam, Eucommia ulmoides leaf, Cornus officinalis, Astragalus membranaceus, and Licorice are all medicinal and edible plants, and are also important components of traditional Chinese medicine. The Pharmacopoeia of the People's Republic of China records that Lycium barbarum has the functions of nourishing the liver and kidney, improving the essence and improving eyesight; Cistanche deserticola has the functions of nourishing kidney yang, improving essence and blood, and moistening the intestines and relieving constipation; Chinese yam has the functions of promoting fluid and benefiting the lungs, nourishing the kidney and astringing essence; Eucommia ulmoides leaf has the functions of nourishing the liver and kidney, and strengthening the tendons and bones; Astragalus membranaceus has the functions of nourishing qi and raising yang, consolidating the exterior and stopping sweating; Licorice has the functions of nourishing the spleen and replenishing qi, and harmonizing various medicines. After consulting relevant literature, there are no incompatibility taboos between the above plants.

[0003] Health-preserving medicinal wine refers to wine that has Chinese medicinal materials or some other nutrients added during the brewing process to achieve the effects of nourishing health, strengthening the body, and regulating the body. Chinese medicine believes that wine not only has the effects of relaxing muscles and activating blood circulation, dispelling wind and cold, refreshing the mind, but also has the effects of enhancing health care, correcting taste and deodorizing, and promoting the efficient absorption of biologically active ingredients in wine. The effective ingredients of various different drugs dissolved in health-preserving medicinal wine give it health functions such as anti-inflammation, anti-fatigue, anti-aging, enhancing immunity and anti-tumor. According to different production processes, health-preserving wine can be divided into dew wine (extraction method), blended wine (configuration method), and fermented wine (fermentation method). At present, the health-preserving wines represented by Jinjiu, Yedao Lugui Wine, Zhuyeqing Wine, etc. on the market are all dew wine produced by extraction method. There are relatively few health-preserving fermented wines produced by fermentation method. The production of compound health-preserving wine by liquid fermentation has broad market prospects.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] The first purpose of the present invention is to provide a preparation process of wolfberry compound health-preserving wine, wherein the preparation process adds various Chinese medicinal materials in stages through a fed-batch fermentation method according to the different inhibition degrees of different Chinese medicinal materials on brewing yeast. First, wolfberry, Chinese yam, eucommia leaf, cornus officinalis, and licorice are added in the ingredient adjustment stage before fermentation; after the yeast fermentation enters the stable period, Cistanche and a small part of astragalus are added; when the fermentation enters the end, the remaining astragalus is added to terminate the fermentation.

[0006] After a lot of creative work, the inventors discovered that astragalus has a significant inhibitory effect on brewer's yeast. By adding a small dose of astragalus after fermentation, the slow fermentation of yeast can be inhibited, thereby achieving the purpose of low-temperature slow fermentation; then by adding a high dose of astragalus at the end of fermentation to terminate the fermentation, the effect of terminating the fermentation process by traditional methods such as heat treatment and addition of sulfur dioxide can be achieved.

[0007] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:

[0008] The invention provides a preparation process of a wolfberry composite health-preserving wine, comprising: according to the total material-liquid ratio, the preparation raw materials include 15-25 g / L wolfberry, 6-10 g / L cistanche, 6-10 g / L yam, 6-10 g / L eucommia leaf, 4-8 g / L cornus officinalis, 4-8 g / L astragalus and 1-3 g / L liquorice; then, pre-treating the wolfberry, using 5 times or more 75-80°C water for heat preservation and extraction for 2-3 hours and performing enzymolysis, and retaining the supernatant;

[0009] Crush Chinese yam, Eucommia ulmoides leaves, Cornus officinalis and liquorice into small pieces suitable for extraction, and extract them together with water at 80-85° C. for 1-2 hours to obtain a first extraction mixture, which is cooled for later use; crush Astragalus and Cistanche deserticola into small pieces suitable for extraction, respectively, and extract them with water at 80-85° C. for 1-2 hours to obtain a second extraction mixture and a third extraction mixture, which are cooled for later use;

[0010] The first extraction mixture is mixed with the wolfberry supernatant and the ingredients are adjusted, and yeast is added for fermentation; during the fermentation process, part of the second mixed extraction liquid and the third extraction mixture is added within 6 hours of fermentation, and then the remaining second extraction mixture is added at the end of fermentation;

[0011] After the fermentation is completed, the solid-liquid separation is carried out, and the supernatant is taken for gelatinization, aging, filtration and sterilization to finally obtain the wolfberry compound health-preserving wine.

[0012] In some preferred embodiments, the water used to pretreat the raw material is purified water.

[0013] In some preferred embodiments, the weight ratio of the water used for extracting and leaching the raw material to the raw material is 8:1 to 12:1.

[0014] In some preferred embodiments, the enzymatic hydrolysis is performed on wolfberry using a composite enzyme preparation containing pectinase, cellulase, xylanase and amylase.

[0015] In some preferred embodiments, the yeast is activated Saccharomyces cerevisiae.

[0016] In some preferred embodiments, the process of adjusting the ingredients is specifically as follows: adding 120-280 g / L of a sugar source, 0.05-0.1 g / L of a yeast aid, and 0.1-0.15 g / L of an enzyme preparation.

[0017] In some preferred embodiments, the enzyme preparation is a composite enzyme preparation comprising pectinase, cellulase, xylanase and amylase.

[0018] In some preferred embodiments, part of the second mixed extract is added within 6 hours of fermentation, and 0.1-2g / L of Astragalus is used for extraction. Specifically, when the fermentation temperature is 18-20°C, 0.1-0.5g / L of the second mixed extract is added; when the fermentation temperature is 21-23°C, 0.6-1g / L of the second mixed extract is added; when the fermentation temperature is 24-26°C, 0.1-1.5g / L of the second mixed extract is added; when the fermentation temperature is 27-29°C, 1.6-2g / L of the second mixed extract is added.

[0019] In some preferred embodiments, the physical and chemical indicators for judging that the fermentation has reached the end are alcohol content 13±0.5% vol, total sugar 20-30 g / L.

[0020] The second purpose of the present invention is to provide a wolfberry compound health-preserving wine, which is prepared by the preparation process. The wolfberry compound health-preserving wine has obvious fermentation aroma, mild medicinal taste, high content of functional ingredients and unique taste.

[0021] The present invention has the following beneficial effects:

[0022] 1. The present invention adopts a fed-batch fermentation method to prepare a wolfberry composite health-preserving wine, and Chinese medicinal materials are added in stages to reduce the inhibition of yeast: first, medicinal materials with little inhibition on yeast, such as wolfberry, cornus officinalis, etc., are added to quickly start fermentation; then medicinal materials with strong inhibition, such as Cistanche and part of Astragalus, are added to control the fermentation speed; finally, the remaining Astragalus is added to quickly terminate the fermentation.

[0023] 2. The present invention provides a preparation process for a wolfberry composite health-preserving wine, in which the fermentation speed is controlled by the addition amount of astragalus: the fermentation speed is controlled by utilizing the inhibitory effect of astragalus rather than by adjusting the temperature, thereby promoting the generation of flavor substances and functional ingredients and reducing energy consumption.

[0024] 3. The technical advantage of the present invention in preparing wolfberry compound health-preserving wine by fermentation is that compared with the extraction method, the fermentation method can better retain the effective ingredients in the raw materials, improve the extraction efficiency, and reduce the toxic and side effects of Chinese medicinal materials through microbial metabolism, making them easier for human body to absorb. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0026] Figure 1The present invention is a process flow chart of the wolfberry composite health-preserving wine according to Example 1. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0028] The following is a detailed description of the wolfberry compound health-preserving wine and its preparation process provided in this application.

[0029] The invention provides a preparation process of a wolfberry composite health-preserving wine, the preparation method comprising: according to the total material-liquid ratio, the preparation raw materials include 15-25g / L wolfberry, 6-10g / L cistanche, 6-10g / L yam, 6-10g / L eucommia leaf, 4-8g / L cornus officinalis, 4-8g / L astragalus and 1-3g / L liquorice; then, pre-treating the wolfberry, using 5 times or more 75-80°C water for heat preservation and extraction for 2-3h and enzymolysis, and retaining the supernatant;

[0030] Crush Chinese yam, Eucommia ulmoides leaves, Cornus officinalis and liquorice into small pieces suitable for extraction, and extract them together with water at 80-85° C. for 1-2 hours to obtain a first extraction mixture, which is cooled for later use; crush Astragalus and Cistanche deserticola into small pieces suitable for extraction, respectively, and extract them with water at 80-85° C. for 1-2 hours to obtain a second extraction mixture and a third extraction mixture, which are cooled for later use;

[0031] The first extraction mixture is mixed with the wolfberry supernatant and the ingredients are adjusted, and yeast is added for fermentation; during the fermentation process, part of the second mixed extraction liquid and the third extraction mixture is added within 6 hours of fermentation, and then the remaining second extraction mixture is added at the end of fermentation;

[0032] After the fermentation is completed, the solid-liquid separation is carried out, and the supernatant is taken for gelatinization, aging, filtration and sterilization to finally obtain the wolfberry compound health-preserving wine.

[0033] In some preferred embodiments, the water used to pre-treat the raw material is purified water.

[0034] In some preferred embodiments, the weight ratio of the water used for extracting and leaching the raw materials to the raw materials is 8:1 to 12:1. Under this weight ratio, the wolfberry compound health wine can be fermented smoothly without mildew.

[0035] In some preferred embodiments, the enzymatic hydrolysis of wolfberry is carried out using a composite enzyme preparation containing pectinase, cellulase, xylanase and amylase.

[0036] In some preferred embodiments, the yeast used in the fermentation process is activated Saccharomyces cerevisiae.

[0037] In some preferred embodiments, the wolfberry supernatant and the first extraction mixture need to be mixed and their ingredients adjusted by adding 120-280 g / L of sugar source, 0.05-0.1 g / L of yeast aid, and 0.1-0.15 g / L of enzyme preparation.

[0038] The sugar source is added mainly to provide the energy source required by yeast to promote the alcohol fermentation process. At the same time, a certain amount of yeast additives are added to not only provide the specific nutrients needed by yeast during the fermentation process, but also provide the nitrogen source required by yeast to avoid stagnation in the fermentation process. In addition, the added enzyme preparation can better retain the effective ingredients in the raw materials, improve the extraction efficiency, and make it easier for the human body to absorb.

[0039] In some preferred embodiments, part of the second mixed extract is added within 6 hours of fermentation, and 0.1-2 g / L of Astragalus is used for extraction. Specifically, when the fermentation temperature is 18-20°C, 0.1-0.5 g / L of the second mixed extract is added, when the fermentation temperature is 21-23°C, 0.6-1 g / L of the second mixed extract is added, when the fermentation temperature is 24-26°C, 1.1-1.5 g / L of the second mixed extract is added, and when the fermentation temperature is 27-29°C, 1.6-2 g / L of the second mixed extract is added.

[0040] After a lot of creative work, the inventors discovered that astragalus has a significant inhibitory effect on brewer's yeast. By adding a small dose of astragalus after fermentation, the slow fermentation of yeast can be inhibited, thereby achieving the purpose of low-temperature slow fermentation. Different effects can be achieved by adjusting the amount of astragalus added according to the fermentation temperature when a small dose of astragalus is added.

[0041] In some preferred embodiments, the physical and chemical indicators for judging the end of fermentation are alcohol content 13±0.5% vol, total sugar 20-30 g / L.

[0042] In addition, the present application also provides a wolfberry compound health-preserving wine, which is prepared by the above-mentioned preparation method.

[0043] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0044] Example 1

[0045] like Figure 1 As shown, the wolfberry composite health-preserving wine and the preparation method thereof described in this embodiment include the following steps:

[0046] (1) Pretreatment of Chinese medicinal materials: according to the total material-liquid ratio, weigh 20 g / L of wolfberry, 8 g / L of Cistanche deserticola, 6 g / L of Dioscorea opposita, 8 g / L of Eucommia ulmoides leaves, 6 g / L of Cornus officinalis, 8 g / L of Astragalus, and 2 g / L of Licorice;

[0047] The wolfberry fruit was soaked in 300 ml of pure water at 80°C for 2 hours, and the clear liquid was separated. The compound enzyme preparation was added for enzymatic hydrolysis for 2 hours, and the supernatant was separated for use. The Chinese yam, eucommia leaf, cornus fruit, and licorice were crushed into small pieces by a crusher, and then soaked in 250 ml of pure water at 85°C for 1 hour, and then cooled for use.

[0048] (2) Fermentation: The processed wolfberry supernatant was mixed with Chinese yam, eucommia leaf, cornus officinalis, liquorice and their extracts and the ingredients were adjusted. After adding 120 g / L white sugar, 0.15 g / L complex enzyme, 0.05 g / L potassium pyrosulfite and 0.1 g / L yeast aid, activated brewer's yeast was added for fermentation.

[0049] Take 1g / L of Astragalus and all Cistanche deserticola, crush them, and soak them in 150ml of pure water at 85℃ for 1h, cool them and set aside; add the cooled Astragalus, Cistanche deserticola and their extract within 6h after the fermentation liquid ferments normally, and make the volume to 950ml. During the fermentation period, add white sugar to 280g / L cumulatively;

[0050] When the fermentation is almost finished, i.e., the alcohol content is 13±0.5% vol, and the total sugar is 20-30 g / L, the remaining astragalus is extracted with 50 ml of pure water at 85° C. for 1 hour, cooled, and added to the fermentation liquid to terminate the fermentation.

[0051] (3) Solid-liquid separation: The volume of the supernatant separated from the fermented wolfberry compound health-preserving wine is 930 parts, and the supernatant is subjected to gelatinization, aging, filtration and sterilization to obtain the wolfberry compound health-preserving wine.

[0052] Comparative Example 1

[0053] (1) Pretreatment of Chinese medicinal materials: Weigh 2 portions of wolfberry, Cistanche deserticola, Dioscorea opposita, Eucommia ulmoides leaves, Cornus officinalis, Astragalus, and Licorice respectively, and crush the remaining Chinese medicinal materials except wolfberry into small pieces with a crusher for later use;

[0054] (2) Soaking: prepare 41% vol and 52% vol light-flavor liquor respectively, and according to the final material-liquid ratio of Example 1, weigh 1000 ml of 41% vol and 52% vol of light-flavor liquor respectively in a wine soaking jar, add 1 portion of each of the weighed and processed wolfberry, Cistanche deserticola, Dioscorea opposita, Eucommia ulmoides leaves, Cornus officinalis, Astragalus, and Licorice, and soak for 30 days;

[0055] (3) Solid-liquid separation: After the soaking is completed, the medicinal residue is separated to obtain the wolfberry compound health-preserving soaking wine.

[0056] Test Example 1

[0057] Functional component comparison test was performed on the wolfberry composite health-preserving wine obtained in Example 1 and the wolfberry composite soaking wine obtained in Comparative Example 1.

[0058] Table 1. Comparison of functional ingredients of wolfberry compound health wine produced by different processes.

[0059]

[0060] As can be seen from the above table, the alcohol content of the comparative example 1 is higher than that of the wolfberry composite health-preserving wine obtained in Example 1, and the total flavonoid content of the comparative example 1 is higher than that of the composite health-preserving wine obtained in Example 1, mainly because flavonoids are alcohol-soluble substances; the total saponin content of the comparative example 1 is not much different from that of Example 1; but in terms of tannin content and total iridoid glycoside content, the wine obtained in Example 1 has higher content than that in Comparative Example 1. Although tannins and iridoid glycosides are easily soluble in water and ethanol, the Chinese medicinal materials in Example 1 are subjected to yeast metabolism and fermentation, resulting in degradation of the cell wall of the medicinal materials, which is more conducive to the exposure or release of the effective ingredients in the Chinese medicinal materials, so the content is higher than that in Comparative Example 1.

[0061] Example 2

[0062] Experimental steps for the inhibitory effect of different doses of Astragalus on Saccharomyces cerevisiae: ① Weigh 5 portions of 20g / L wolfberry, extract them with 200ml pure water at 80℃ for 2h, separate the solid and liquid, and enzymolyze them to obtain the clear juice, which is then transferred to five glass fermentation tanks; weigh 5 portions of a mixture of 6g / L Chinese yam, 6g / L Cornus officinalis, 8g / L Eucommia ulmoides, and 2g / L licorice, break them into small pieces, and extract them with 300ml pure water at 85℃ for 1h, then transfer the extracted mixture to five glass fermentation tanks; when the temperature in the fermentation tank drops to about 25℃, add 120g white sugar, 0.2g Saccharomyces cerevisiae ( ② Weigh 1 portion of each of 0g / L Astragalus + 8g / L Cistanche, 2g / L Astragalus + 8g / L Cistanche, 4g / L Astragalus + 8g / L Cistanche, 6g / L Astragalus + 8g / L Cistanche, and 8g / L Astragalus + 8g / L Cistanche; crush and extract with 100ml pure water at 85℃ for 1h, cool and set aside; add 1 portion of Astragalus and Cistanche mixed extract to each of the five fermentation tanks within 6h after the fermentation liquid ferments; at the same time, add 120g / L white sugar to make the volume 1000ml;

[0063] ③After 14 days of fermentation, measure the alcohol content of the five samples respectively.

[0064] (1) The experimental results are shown in the following table

[0065] Table 2. Effect of different amounts of Astragalus added on the alcohol content of fermented wine.

[0066]

[0067] As can be seen from the table above, compared with the blank sample (without adding Astragalus), the alcohol content of the fermented wine gradually decreases as the amount of Astragalus added to the fermentation liquid increases. When the amount of Astragalus added reaches 8g / L, the fermentation liquid can hardly ferment normally. This is mainly because Astragalus and its extract have obvious antibacterial effects. As the amount of addition increases, the inhibitory effect on yeast also increases.

[0068] Example 3

[0069] Effects of adding different doses of Astragalus on fermentation performance in different temperature ranges

[0070] (1) Experimental design: A biological incubator was used and the temperature was set within the range of 19±1℃, 22±1℃, 25±1℃, and 28±1℃ respectively; in each temperature range, the amount of wolfberry, Cistanche deserticola, Eucommia ulmoides leaves, Dioscorea opposita, Cornus officinalis, and Licorice was set to the same level; the amount of Astragalus added to the fermented liquid after fermentation was set to five levels: 0g / L, 0.5g / L, 1g / L, 1.5g / L, and 2g / L; the fermentation time and final alcohol content of the compound health wine at each test level were recorded.

[0071] (2) Experimental steps: ① Weigh 5 portions of each of 20 g / L wolfberry, 8 g / L Cistanche deserticola, 6 g / L Dioscorea opposita, 6 g / L Cornus officinalis, 8 g / L Eucommia ulmoides leaves, and 2 g / L Licorice;

[0072] ② Extract wolfberry with 200 ml of pure water at 80°C for 2 h, separate solid and liquid, and perform enzymatic hydrolysis to obtain the clear juice, which is then transferred to five glass fermentation tanks; crush the weighed Chinese yam, cornus officinalis, eucommia leaf, and licorice into small pieces, extract them with 300 ml of pure water at 85°C for 1 h, and then transfer the extracted mixture to five glass fermentation tanks with wolfberry juice; add 120 g of white sugar, 0.2 g of brewer's yeast (added after activation), and 0.1 g of yeast aid to each fermentation tank, and then transfer the fermentation tank to a biological incubator for insulation and fermentation;

[0073] ③ Weigh 0, 0.5, 1, 1.5, and 2 g / L of Astragalus respectively, mix 5 parts of Cistanche deserticola weighed in step ① with 5 parts of Astragalus respectively, and crush them into small pieces, soak them with 100 ml of pure water at 85°C for 1 hour, and cool them for later use;

[0074] ④ After the fermentation liquid ferments, add different gradients of Astragalus, Cistanche and their extracts into five glass fermentation tanks respectively, add white sugar to 240g / L, and adjust the volume to 1L;

[0075] Five parallel tests were conducted in each temperature range (19±1℃, 22±1℃, 25±1℃, 28±1℃). After the fermentation was completed, the fermentation time of each parallel sample in each temperature range was recorded, and the final fermentation alcohol content of each sample was determined.

[0076] (3) The experimental results are shown in the following table

[0077] Table 3. Effects of adding different doses of Astragalus on fermentation performance in different temperature ranges.

[0078]

[0079]

[0080] When the wolfberry compound health-care wine is fermented in liquid form, it is necessary not only to ensure the conversion of alcohol content, but also to ensure the dissolution of effective ingredients in Chinese medicinal materials. As the fermentation time increases, the enzyme system will degrade the cell walls of the Chinese medicinal materials, and more effective functional ingredients in the Chinese medicinal materials will be dissolved.

[0081] As can be seen from the table above, when the fermentation temperature is 19±1℃, the alcohol content of the fermented wine with 0.5g / L Astragalus added is close to that of the blank test with 0g / L Astragalus added, but the fermentation time is extended from 7d to 12d, which is more conducive to the dissolution of the effective ingredients in the Chinese medicinal materials; when the fermentation temperature is 22±1℃, the alcohol content of the fermented wine with 0.5 and 1g / L Astragalus added is close to that of the blank test with 0g / L Astragalus added, but the fermentation time of the fermented wine with 1g / L Astragalus added is longer. ; When the fermentation temperature was 25±1℃, the alcohol content of the fermented wine with the addition of 0.5, 1, and 1.5g / L Astragalus was similar to that of the blank test with the addition of 0g / L Astragalus, but the fermentation time of the fermented wine with the addition of 1.5g / L Astragalus was longer; when the fermentation temperature was 28±1℃, the alcohol content of the fermented wine with the addition of 0, 0.5, 1, 1.5, and 2g / L Astragalus was similar to that of the blank test with the addition of 0g / L Astragalus, but the fermentation time of the fermented wine with the addition of 2g / L Astragalus was longer.

[0082] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A preparation process of wolfberry compound health-preserving wine, characterized in that: The method comprises: according to the total material-liquid ratio, the raw materials include 15-25g / L wolfberry, 6-10g / L Cistanche deserticola, 6-10g / L Chinese yam, 6-10g / L Eucommia ulmoides leaves, 4-8g / L Cornus officinalis, 4-8g / L Astragalus and 1-3g / L Licorice; then, the wolfberry is pretreated, and 75-80°C water is used for heat preservation and extraction for 2-3h, and enzymatic hydrolysis is performed, and the supernatant is retained; Crush Chinese yam, Eucommia ulmoides leaves, Cornus officinalis and liquorice into small pieces suitable for extraction, and extract them together with water at 80-85° C. for 1-2 hours to obtain a first extraction mixture, which is cooled for later use; crush Astragalus and Cistanche deserticola into small pieces suitable for extraction, respectively, and extract them with water at 80-85° C. for 1-2 hours to obtain a second extraction mixture and a third extraction mixture, which are cooled for later use; The first extraction mixture is mixed with the wolfberry supernatant and the ingredients are adjusted, and yeast is added for fermentation; during the fermentation process, part of the second mixed extraction liquid and the third extraction mixture is added within 6 hours of fermentation, and then the remaining second extraction mixture is added at the end of fermentation; After the fermentation is completed, the solid-liquid separation is carried out, and the supernatant is taken for gelatinization, aging, filtration and sterilization to finally obtain the wolfberry compound health-preserving wine.

2. The preparation process of the wolfberry composite health-preserving wine according to claim 1, characterized in that: The water used to pretreat the raw materials is pure water.

3. The preparation process of the wolfberry composite health-preserving wine according to claim 1, characterized in that: The weight ratio of the water used for extracting and leaching the raw material to the raw material is 8:1 to 12:

1.

4. The preparation process of the wolfberry composite health-preserving wine according to claim 1, characterized in that: The enzymatic hydrolysis uses a composite enzyme preparation containing pectinase, cellulase, xylanase and amylase to enzymatically hydrolyze the wolfberry.

5. The preparation process of the wolfberry composite health-preserving wine according to claim 1, characterized in that: The yeast is activated Saccharomyces cerevisiae.

6. The preparation process of the wolfberry composite health-preserving wine according to claim 1, characterized in that: The adjustment components specifically include: adding 120-280 g / L of sugar source, 0.05-0.1 g / L of yeast aid, and 0.1-0.15 g / L of enzyme preparation.

7. The preparation process of a wolfberry composite health-preserving wine according to claim 6, characterized in that: The enzyme preparation is a composite enzyme preparation comprising pectinase, cellulase, xylanase and amylase.

8. The preparation process of the wolfberry composite health-preserving wine according to claim 1, characterized in that: The method comprises adding part of the second mixed extract within 6 hours of fermentation, and selecting 0.1-2g / L astragalus for extraction. Specifically, when the fermentation temperature is 18-20°C, 0.1-0.5g / L of the second mixed extract is added; when the fermentation temperature is 21-23°C, 0.6-1g / L of the second mixed extract is added; when the fermentation temperature is 24-26°C, 1.1-1.5g / L of the second mixed extract is added; when the fermentation temperature is 27-29°C, 1.6-2g / L of the second mixed extract is added.

9. The preparation process of the wolfberry composite health-preserving wine according to claim 1, characterized in that: The physical and chemical indicators for judging the end of fermentation are alcohol content 13±0.5% vol, total sugar 20-30 g / L.

10. A wolfberry compound health-preserving wine obtained by the preparation process according to any one of claims 1 to 9.

Images