A preparation method of black fruit mountain ash wine

Abstract

The present invention relates to the technical field of preparation of black fruit shankar wine, and specifically to a method for preparing black fruit shankar wine: comprising the following raw materials by weight: 60-70 parts of fermented wine and 20-30 parts of seasoning liquid; the fermented wine is composed of the following raw materials: fresh black fruit shankar fruit, fresh blueberry fruit, water, honey, white sugar and yeast. In the present invention, by adding fresh black fruit shankar fruit in the preparation of black fruit shankar wine, the rich anthocyanin substances in black fruit shankar fruit are utilized to play the role of anti-oxidation and improving blood circulation, and at the same time, the addition of fresh blueberry fruit, cordyceps flower and hericium erinaceus effectively improves the phenolic acid and amino acid content of black fruit shankar wine, and the phenolic acid can promote the release of nitric oxide by vascular endothelial cells, so that the vascular smooth muscle relaxes, plays the role of dilating blood vessels and lowering blood pressure, and effectively improves the functionality of black fruit shankar wine.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of aronia serrata wine, in particular to a preparation method of aronia serrata wine. Background Art

[0002] Blackberry, also known as immortal berry, is native to northeastern North America and was later introduced to Europe and my country. Its fruit is rich in various nutrients. Blackberry wine is a kind of fruit wine brewed with blackberry as the main raw material.

[0003] In the prior art, the raw materials for preparing black fruit ash wine are usually relatively simple, and the ingredients are single, resulting in a relatively single nutritional component, which affects the functionality of the black fruit ash wine. Based on this, the present invention provides a method for preparing black fruit ash wine. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing black fruit shandong wine. The black fruit shandong wine prepared by the present invention not only has a high anthocyanin content, but also has a high phenolic acid and amino acid content, thereby effectively improving the functionality of the black fruit shandong wine.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing black fruit ash wine, comprising the following raw materials in parts by weight:

[0006] 60-70 parts of fermented wine and 20-30 parts of seasoning liquid;

[0007] The fermented wine is composed of the following raw materials: fresh aronia fruit, fresh blueberry fruit, water, honey, white sugar and yeast, and the mass ratio of the fresh aronia fruit, fresh blueberry fruit, water, honey, white sugar and yeast is 10: (4-6): (4-6): (1-3): (0.6-0.8): (0.1-0.3);

[0008] The seasoning liquid is composed of the following raw materials: rose wine, cordyceps flowers and hericium erinaceus, and the mass ratio of the rose wine, cordyceps flowers and hericium erinaceus is 10: (2-4): (1-3);

[0009] The fermented wine is mixed with seasoning liquid to prepare black fruit rowan wine.

[0010] Furthermore, the fresh fruit of Sorbus nigra is pretreated before the fermented wine is prepared. The pretreatment method of the fresh fruit of Sorbus nigra is as follows: the fresh fruit of Sorbus nigra is soaked in clean water for 30 to 40 minutes, and after rinsing and draining, the fresh fruit of Sorbus nigra is put into a juicer, and two-thirds of water is poured into the juicer to obtain fresh fruit juice of Sorbus nigra, thereby completing the pretreatment of the fresh fruit of Sorbus nigra.

[0011] Furthermore, the fresh blueberry fruit is pretreated before the fermented wine is prepared. The pretreatment method of the fresh blueberry fruit is as follows: the fresh blueberry fruit is soaked in clean water for 30 to 40 minutes, and after rinsing and draining the water, the fresh blueberry fruit is sent to a juicer for processing to obtain a liquid, the liquid is heated to 50 to 60° C., waits for cooling to room temperature, stirs evenly, and then filters to remove solid impurities to obtain blueberry juice, thereby completing the pretreatment of the blueberries.

[0012] Furthermore, the water is pure water that has been sterilized at high temperature.

[0013] Furthermore, the fermented wine is prepared by the following method: weighing the black fruit ash fresh juice obtained by pre-treating the black fruit ash fresh fruit as needed and pouring it into a fermentation tank, then weighing the remaining one-third of water, white sugar and yeast as needed and adding them to the fermentation tank, stirring evenly and sealing the fermentation tank, fermenting at 24-28°C for 16-20h, opening the fermentation tank, weighing the blueberry juice and honey obtained by pre-treating the blueberry fresh fruit as needed, sealing the fermentation tank, and fermenting at 18-22°C for 14-16 days to obtain the fermented wine.

[0014] Furthermore, the cordyceps flowers are pretreated before the seasoning liquid is prepared, and the cordyceps flowers are pretreated by: the cordyceps flowers are rinsed and drained, and the cordyceps flowers are cut into small segments of 2 mm in length to complete the pretreatment of the cordyceps flowers.

[0015] Furthermore, the Hericium erinaceus is pretreated before the seasoning liquid is prepared, and the pretreatment method of the Hericium erinaceus is as follows: soaking the Hericium erinaceus in clean water for 20 to 30 minutes, brushing the surface of the Hericium erinaceus under running water with a soft brush, draining the water, and cutting into thin slices with a thickness of 2 mm to complete the pretreatment of the Hericium erinaceus.

[0016] Furthermore, the seasoning liquid is prepared by the following method: pre-treated cordyceps flowers and hericium erinaceus are placed in a container, pectinase and phosphate buffer are added to the container, the mixture in the container is heated to 37% in a water bath, reacted at a constant temperature for 1 to 3 hours, then heated to 85°C, kept warm for 2 minutes, filtered with a filter cloth after cooling, solids are removed, and liquid is retained, rose wine is weighed and added to the liquid as needed to prepare the seasoning liquid.

[0017] Furthermore, the mass of the pectinase is 26-30% of the mass of the cordyceps flower after pretreatment, the pH value of the phosphate buffer is 7, the concentration is 0.03-0.05 mol / L, and the mass ratio of the pectinase to the phosphate buffer is 1:10.

[0018] Furthermore, the method comprises the following steps: the fermented wine and the seasoning liquid are added into a glass bottle, sealed after being stirred evenly, and placed at 16 to 18° C. for 30 to 60 days to obtain black fruit mountain ash wine.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] 1. In the present invention, fresh shandong shandong fruit is added in the preparation of shandong shandong wine, and the anthocyanin substances rich in shandong shandong are utilized to play the role of anti-oxidation and improving blood circulation. At the same time, the addition of fresh blueberry fruit, cordyceps flower and hericium erinaceus effectively improves the phenolic acid and amino acid content of shandong shandong wine. Phenolic acid can promote the release of nitric oxide by vascular endothelial cells, relax vascular smooth muscles, dilate blood vessels, and lower blood pressure, thereby effectively improving the functionality of shandong shandong wine.

[0021] 2. In the present invention, by adding honey and rose wine in the preparation of black fruit mountain wine, honey can effectively enhance the sweet taste of black fruit mountain wine, and at the same time can make the taste of black fruit mountain wine more delicate and soft, making the touch of black fruit mountain wine in the mouth fuller, and effectively enhancing the taste of black fruit mountain wine. DETAILED DESCRIPTION

[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] This embodiment provides a method for preparing black fruit arbutus wine, comprising the following raw materials in parts by weight:

[0024] 60-70 parts of fermented wine and 20-30 parts of seasoning liquid;

[0025] The fermented wine is composed of the following raw materials: fresh aronia fruit, fresh blueberry fruit, water, honey, white sugar and yeast, and the mass ratio of the fresh aronia fruit, fresh blueberry fruit, water, honey, white sugar and yeast is 10: (4-6): (4-6): (1-3): (0.6-0.8): (0.1-0.3);

[0026] The seasoning liquid is composed of the following raw materials: rose wine, cordyceps flowers and hericium erinaceus, and the mass ratio of the rose wine, cordyceps flowers and hericium erinaceus is 10: (2-4): (1-3);

[0027] The fermented wine is mixed with the seasoning liquid to prepare black fruit rowan wine.

[0028] In some embodiments, the fresh fruit of Sorbus nigra is pretreated before preparing the fermented wine. The pretreatment method of the fresh fruit of Sorbus nigra is as follows: the fresh fruit of Sorbus nigra is soaked in clean water for 30 to 40 minutes, and after rinsing and draining the water, the fresh fruit of Sorbus nigra is put into a juicer, and two-thirds of water is poured into the juicer to obtain fresh fruit juice of Sorbus nigra, thereby completing the pretreatment of the fresh fruit of Sorbus nigra.

[0029] In some embodiments, the fresh blueberry fruit is pretreated before the fermented wine is prepared. The pretreatment method of the fresh blueberry fruit is as follows: the fresh blueberry fruit is soaked in clean water for 30 to 40 minutes, and after rinsing and draining the water, the fresh blueberry fruit is sent to a juicer to obtain a liquid, the liquid is heated to 50 to 60°C, and waited to cool to room temperature, stirred evenly, and then filtered to remove solid impurities to obtain blueberry juice, thereby completing the pretreatment of the blueberries.

[0030] In some embodiments, the water used is purified water that has been sterilized at high temperature.

[0031] In some embodiments, fermented wine is prepared by the following method: weigh the fresh fruit juice of Sorbus nigra obtained by pretreatment of fresh fruit of Sorbus nigra as needed and pour it into a fermentation tank, then weigh the remaining one-third of water, white sugar and yeast as needed and add them to the fermentation tank, stir evenly and seal the fermentation tank, ferment at 24-28°C for 16-20 hours, open the fermentation tank, weigh the blueberry juice and honey obtained by pretreatment of fresh blueberry fruit as needed, seal the fermentation tank, and ferment at 18-22°C for 14-16 days to prepare fermented wine.

[0032] In some embodiments, the cordyceps flowers are pretreated before preparing the seasoning liquid. The pretreatment method of the cordyceps flowers is as follows: the cordyceps flowers are rinsed and drained, and the cordyceps flowers are cut into small segments of 2 mm in length to complete the pretreatment of the cordyceps flowers.

[0033] In some embodiments, the Hericium erinaceus is pretreated before preparing the seasoning liquid. The pretreatment method of the Hericium erinaceus is as follows: soak the Hericium erinaceus in clean water for 20 to 30 minutes, use a soft-bristle brush to brush the surface of the Hericium erinaceus under running water, drain the water, and cut into thin slices with a thickness of 2 mm to complete the pretreatment of the Hericium erinaceus.

[0034] In some embodiments, the seasoning liquid is prepared by the following method: pre-treated cordyceps flowers and hericium erinaceus are placed in a container, pectinase and phosphate buffer are added to the container, the mixture in the container is heated to 37% in a water bath, and the reaction is carried out at a constant temperature for 1 to 3 hours, and then heated to 85°C and kept warm for 2 minutes. After cooling, the mixture is filtered with a filter cloth, and after removing the solids, the liquid is retained, and rose wine is weighed and added to the liquid as needed to prepare the seasoning liquid.

[0035] In some embodiments, the mass of pectinase is 26-30% of the mass of the pretreated Cordyceps flower, the pH value of the phosphate buffer is 7, the concentration is 0.03-0.05 mol / L, and the mass ratio of pectinase to phosphate buffer is 1:10.

[0036] In some embodiments, the method comprises the following steps: adding fermented wine and seasoning liquid into a glass bottle, stirring evenly and sealing the bottle, and placing the bottle at 16 to 18° C. for 30 to 60 days to obtain black fruit mountain ash wine.

[0037] In the present embodiment, by adding fresh black fruit ash fruit in the preparation of black fruit ash wine, the rich anthocyanin substances in the black fruit ash are utilized to play an antioxidant role and improve blood circulation. At the same time, the addition of fresh blueberry fruit, cordyceps flower and Hericium erinaceus effectively improves the phenolic acid and amino acid content of the black fruit ash wine. Phenolic acid can promote the release of nitric oxide by vascular endothelial cells, relax vascular smooth muscle, dilate blood vessels and lower blood pressure, and effectively improve the functionality of the black fruit ash wine. By adding honey and rose wine in the preparation of black fruit ash wine, honey can effectively enhance the sweet taste of the black fruit ash wine, and at the same time can make the taste of the black fruit ash wine more delicate and soft, making the touch of the black fruit ash wine in the mouth fuller, and effectively improving the taste of the black fruit ash wine.

[0038] Based on the above embodiments, the inventors also conducted the following experiments:

[0039] It should be noted that the raw materials used in the following experiments are all commercially available raw materials.

[0040] Experiment 1:

[0041] Raw material preparation: 60 parts of fermented wine and 20 parts of seasoning liquid; the fermented wine is composed of the following raw materials: fresh black fruit mountain ash fruit, fresh blueberry fruit, water, honey, white sugar and yeast, and the mass ratio of fresh black fruit mountain ash fruit, fresh blueberry fruit, water, honey, white sugar and yeast is 10:4:4:1:0.6:0.1; the seasoning liquid is composed of the following raw materials: rose wine, cordyceps flowers and hericium erinaceus, and the mass ratio of rose wine, cordyceps flowers and hericium erinaceus is 10:2:1; the fermented wine and the seasoning liquid are mixed to prepare black fruit mountain ash wine, and the water is purified water that has been sterilized at high temperature;

[0042] The pretreatment method of fresh arbutus nigra fruit is as follows: soaking the fresh arbutus nigra fruit in clean water for 40 minutes, rinsing and draining the water, putting the fresh arbutus nigra fruit into a juicer, pouring two-thirds of water into the juicer, processing to obtain fresh arbutus nigra fruit juice, and completing the pretreatment of the fresh arbutus nigra fruit;

[0043] The pretreatment method of fresh blueberry fruit is as follows: the fresh blueberry fruit is soaked in clean water for 30 to 40 minutes, and after rinsing and draining the water, the fresh blueberry fruit is sent to a juicer to obtain liquid, the liquid is heated to 50 to 60° C., waits for cooling to room temperature, stirs evenly, and then performs filtering treatment to remove solid impurities to obtain blueberry juice, thereby completing the pretreatment of blueberries;

[0044] Weigh the black fruit ash fruit juice obtained by pre-treating the black fruit ash fruit as needed and pour it into the fermentation tank, then weigh the remaining one-third of water, white sugar and yeast as needed and add them into the fermentation tank, stir evenly and seal the fermentation tank, ferment at 24°C for 16h, open the fermentation tank, weigh the blueberry juice and honey obtained by pre-treating the blueberry fruit as needed, seal the fermentation tank, and ferment at 18°C ​​for 14 days to obtain fermented wine;

[0045] The cordyceps flowers are rinsed and drained, and the cordyceps flowers are cut into small sections of 2 mm in length to complete the pretreatment of the cordyceps flowers. The Hericium erinaceus is soaked in clean water for 20 minutes, and the surface of the Hericium erinaceus is scrubbed with a soft brush under running water, and the water is drained, and the Hericium erinaceus is cut into thin slices with a thickness of 2 mm to complete the pretreatment of the Hericium erinaceus. The pretreated cordyceps flowers and Hericium erinaceus are placed in a container, and pectinase and phosphate buffer are added to the container. The mixture in the container is heated to 37% in a water bath, and the reaction is kept at a constant temperature for 1 hour, and then heated to 85°C, and kept warm for 2 minutes. After cooling, it is filtered with a filter cloth, and after removing the solid, the liquid is retained, and rose wine is weighed and added to the liquid as needed to prepare a seasoning liquid. The mass of pectinase is 26% of the mass of the cordyceps flowers after pretreatment, the pH value of the phosphate buffer is 7, the concentration is 0.03 mol / L, and the mass ratio of pectinase to phosphate buffer is 1:10;

[0046] Preparation of black fruit mountain ash wine: add the fermented wine and the seasoning liquid into a glass bottle, stir evenly and seal it, and place it at 16° C. for 30 days to obtain black fruit mountain ash wine.

[0047] Experiment 2:

[0048] Raw material preparation: 65 parts of fermented wine and 25 parts of seasoning liquid; the fermented wine is composed of the following raw materials: fresh black fruit mountain ash fruit, fresh blueberry fruit, water, honey, white sugar and yeast, and the mass ratio of fresh black fruit mountain ash fruit, fresh blueberry fruit, water, honey, white sugar and yeast is 10:5:5:2:0.7:0.2; the seasoning liquid is composed of the following raw materials: rose wine, cordyceps flowers and hericium erinaceus, and the mass ratio of rose wine, cordyceps flowers and hericium erinaceus is 10:3:2; the fermented wine and the seasoning liquid are mixed to prepare black fruit mountain ash wine, and the water is purified water that has been sterilized at high temperature;

[0049] The pretreatment method of fresh arbutus nigra fruit is as follows: soaking the fresh arbutus nigra fruit in clean water for 35 minutes, rinsing and draining the water, putting the fresh arbutus nigra fruit into a juicer, pouring two-thirds of water into the juicer, processing to obtain fresh arbutus nigra fruit juice, and completing the pretreatment of the fresh arbutus nigra fruit;

[0050] The pretreatment method of fresh blueberry fruit is as follows: the fresh blueberry fruit is soaked in clean water for 35 minutes, washed and drained, and then the fresh blueberry fruit is sent to a juicer to obtain liquid, the liquid is heated to 55° C., cooled to room temperature, stirred evenly, and then filtered to remove solid impurities to obtain blueberry juice, thereby completing the pretreatment of blueberries;

[0051] Weigh the black fruit ash fruit juice obtained by pre-treating the black fruit ash fruit as needed and pour it into the fermentation tank, then weigh the remaining one-third of water, white sugar and yeast as needed and add them into the fermentation tank, stir evenly and seal the fermentation tank, ferment at 26°C for 18h, open the fermentation tank, weigh the blueberry juice and honey obtained by pre-treating the blueberry fruit as needed, seal the fermentation tank, and ferment at 20°C for 15 days to obtain fermented wine;

[0052] The cordyceps flowers are rinsed and drained, and the cordyceps flowers are cut into small sections of 2 mm in length to complete the pretreatment of the cordyceps flowers. The Hericium erinaceus is soaked in clean water for 25 minutes, and the surface of the Hericium erinaceus is scrubbed with a soft brush under running water, and the water is drained, and the Hericium erinaceus is cut into thin slices with a thickness of 2 mm to complete the pretreatment of the Hericium erinaceus. The pretreated cordyceps flowers and Hericium erinaceus are placed in a container, and pectinase and phosphate buffer are added to the container. The mixture in the container is heated to 37% in a water bath, and the reaction is kept at a constant temperature for 2 hours, and then heated to 85°C, and kept warm for 2 minutes. After cooling, it is filtered with a filter cloth, and after removing the solid, the liquid is retained, and rose wine is weighed and added to the liquid as needed to prepare a seasoning liquid. The mass of pectinase is 28% of the mass of the cordyceps flowers after pretreatment, the pH value of the phosphate buffer is 7, the concentration is 0.04 mol / L, and the mass ratio of pectinase to phosphate buffer is 1:10;

[0053] Preparation of black fruit mountain ash wine: Fermented wine and seasoning liquid are added into a glass bottle, which is sealed after being stirred evenly, and placed at 17° C. for 45 days to obtain black fruit mountain ash wine.

[0054] Experiment 3:

[0055] Raw material preparation: 70 parts of fermented wine and 30 parts of seasoning liquid; the fermented wine is composed of the following raw materials: fresh black fruit mountain ash fruit, fresh blueberry fruit, water, honey, white sugar and yeast, and the mass ratio of fresh black fruit mountain ash fruit, fresh blueberry fruit, water, honey, white sugar and yeast is 10:6:6:3:0.7:0.3; the seasoning liquid is composed of the following raw materials: rose wine, cordyceps flowers and hericium erinaceus, and the mass ratio of rose wine, cordyceps flowers and hericium erinaceus is 10:6:3; the fermented wine and the seasoning liquid are mixed to prepare black fruit mountain ash wine, and the water is purified water that has been sterilized at high temperature;

[0056] The pretreatment method of fresh arbutus nigra fruit is as follows: soaking the fresh arbutus nigra fruit in clean water for 40 minutes, rinsing and draining the water, putting the fresh arbutus nigra fruit into a juicer, pouring two-thirds of water into the juicer, processing to obtain fresh arbutus nigra fruit juice, and completing the pretreatment of the fresh arbutus nigra fruit;

[0057] The pretreatment method of fresh blueberry fruit is as follows: the fresh blueberry fruit is soaked in clean water for 40 minutes, washed and drained, and then the fresh blueberry fruit is sent to a juicer to obtain liquid, the liquid is heated to 60° C., cooled to room temperature, stirred evenly, and then filtered to remove solid impurities to obtain blueberry juice, thereby completing the pretreatment of blueberries;

[0058] Weigh the black fruit ash fruit juice obtained by pre-treating the black fruit ash fruit as needed and pour it into the fermentation tank, then weigh the remaining one-third of water, white sugar and yeast as needed and add them into the fermentation tank, stir evenly and seal the fermentation tank, ferment at 28° C. for 20 hours, open the fermentation tank, weigh the blueberry juice and honey obtained by pre-treating the blueberry fruit as needed, seal the fermentation tank, and ferment at 22° C. for 16 days to obtain fermented wine;

[0059] The cordyceps flowers are rinsed and drained, and the cordyceps flowers are cut into small sections of 2 mm in length to complete the pretreatment of the cordyceps flowers. The hericium erinaceus is soaked in clean water for 30 minutes, and the surface of the hericium erinaceus is scrubbed with a soft brush under running water, and the water is drained, and the slices are cut into thin slices with a thickness of 2 mm to complete the pretreatment of the hericium erinaceus. The pretreated cordyceps flowers and hericium erinaceus are placed in a container, and pectinase and phosphate buffer are added to the container. The mixture in the container is heated to 37% in a water bath, and the reaction is kept at a constant temperature for 3 hours, and then heated to 85°C, and kept warm for 2 minutes. After cooling, it is filtered with a filter cloth, and after removing the solid, the liquid is retained, and rose wine is weighed and added to the liquid as needed to prepare a seasoning liquid. The mass of pectinase is 30% of the mass of the cordyceps flowers after pretreatment, the pH value of the phosphate buffer is 7, the concentration is 0.05 mol / L, and the mass ratio of pectinase to phosphate buffer is 1:10;

[0060] Preparation of black fruit mountain ash wine: Fermented wine and seasoning liquid are added into a glass bottle, which is sealed after being stirred evenly, and placed at 18° C. for 60 days to obtain black fruit mountain ash wine.

[0061] Comparative Example 1: The difference between this comparative example and Experiment 1 is that:

[0062] This comparative example does not contain fresh blueberries.

[0063] Comparative Example 2: The difference between this comparative example and Experiment 1 is that:

[0064] This comparative example does not contain fresh fruit of Sorbus nigra.

[0065] Comparative Example 3: The difference between this comparative example and Experiment 1 is that:

[0066] This comparative example does not contain a seasoning liquid.

[0067] Comparative Example 4: The difference between this comparative example and Experiment 1 is that:

[0068] In this comparative example, an equal amount of rose wine was used to replace the seasoning liquid.

[0069] Performance test: The performance test was performed on the black fruit mountain wine prepared in Experiment 1, Experiment 2, Experiment 3, Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4, and the obtained test data were recorded in the following table:

[0070]

[0071] By comparing and analyzing the relevant data in the table, it can be seen that the black fruit arborvitae wine prepared by the present invention not only has a high anthocyanin content, but also has a high phenolic acid and amino acid content. This shows that the preparation method of the black fruit arborvitae wine provided by the present invention has a broader market prospect and is more suitable for promotion.

[0072] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0073] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A method for preparing black fruit arbutus wine, characterized in that: It includes the following raw materials in parts by weight: 60-70 parts of fermented wine and 20-30 parts of seasoning liquid; The fermented wine is composed of the following raw materials: fresh aronia fruit, fresh blueberry fruit, water, honey, white sugar and yeast, and the mass ratio of the fresh aronia fruit, fresh blueberry fruit, water, honey, white sugar and yeast is 10: (4-6): (4-6): (1-3): (0.6-0.8): (0.1-0.3); The seasoning liquid is composed of the following raw materials: rose wine, cordyceps flowers and hericium erinaceus, and the mass ratio of the rose wine, cordyceps flowers and hericium erinaceus is 10: (2-4): (1-3); The fermented wine is mixed with seasoning liquid to prepare black fruit rowan wine.

2. The method for preparing black fruit ash wine according to claim 1, characterized in that: Before the fermented wine is prepared, the fresh fruit of the black fruit arbutus is pretreated. The pretreatment method of the fresh fruit of the black fruit arbutus is as follows: the fresh fruit of the black fruit arbutus is soaked in clean water for 30 to 40 minutes, and after rinsing and draining the water, the fresh fruit of the black fruit arbutus is put into a juicer, and two-thirds of water is poured into the juicer to obtain fresh fruit arbutus juice, thereby completing the pretreatment of the fresh fruit of the black fruit arbutus.

3. The method for preparing black fruit arbutus wine according to claim 1, characterized in that: Before the fermented wine is prepared, the fresh blueberry fruit is pretreated. The pretreatment method of the fresh blueberry fruit is as follows: the fresh blueberry fruit is soaked in clean water for 30 to 40 minutes, and after rinsing and draining the water, the fresh blueberry fruit is sent to a juicer for processing to obtain liquid, the liquid is heated to 50 to 60° C., waits for cooling to room temperature, stirs evenly, and then filters to remove solid impurities to obtain blueberry juice, thereby completing the pretreatment of the blueberries.

4. The method for preparing black fruit arbutus wine according to claim 1, characterized in that: The water is pure water that has been sterilized at high temperature.

5. The method for preparing black fruit arbutus wine according to claim 1, characterized in that: The fermented wine is prepared by the following method: weighing the black fruit ash fresh juice obtained by pre-treating the black fruit ash fresh fruit as required and pouring it into a fermentation tank, then weighing the remaining one-third of water, white sugar and yeast as required and adding them into the fermentation tank, stirring evenly and sealing the fermentation tank, fermenting at 24-28°C for 16-20h, opening the fermentation tank, weighing the blueberry juice and honey obtained by pre-treating the blueberry fresh fruit as required, sealing the fermentation tank, and fermenting at 18-22°C for 14-16 days to prepare the fermented wine.

6. The method for preparing black fruit arbutus wine according to claim 1, characterized in that: The cordyceps flowers are pretreated before the seasoning liquid is prepared. The cordyceps flowers are pretreated by: the cordyceps flowers are rinsed and drained, and the cordyceps flowers are cut into small segments of 2 mm in length to complete the pretreatment of the cordyceps flowers.

7. The method for preparing black fruit arbutus wine according to claim 1, characterized in that: The Hericium erinaceus is pretreated before the seasoning liquid is prepared. The Hericium erinaceus pretreatment method is as follows: the Hericium erinaceus is soaked in clean water for 20 to 30 minutes, the surface of the Hericium erinaceus is scrubbed with a soft brush under running water, the water is drained, and the Hericium erinaceus is cut into slices with a thickness of 2 mm to complete the pretreatment of the Hericium erinaceus.

8. The method for preparing black fruit arbutus wine according to claim 1, characterized in that: The seasoning liquid is prepared by the following method: pre-treated cordyceps flowers and hericium erinaceus are placed in a container, pectinase and phosphate buffer are added to the container, the mixture in the container is heated to 37% in a water bath, reacted at a constant temperature for 1 to 3 hours, then heated to 85°C, kept warm for 2 minutes, filtered with a filter cloth after cooling, solids are removed, liquid is retained, rose wine is weighed and added to the liquid as needed, and the seasoning liquid is prepared.

9. The method for preparing black fruit arbutus wine according to claim 8, characterized in that: The mass of the pectinase is 26-30% of the mass of the cordyceps flower after pretreatment, the pH value of the phosphate buffer is 7, the concentration is 0.03-0.05 mol / L, and the mass ratio of the pectinase to the phosphate buffer is 1:

10.

10. A method for preparing black fruit arbutus wine according to any one of claims 1 to 9, characterized in that: The following steps are involved: The fermented wine and seasoning liquid are added into a glass bottle, sealed after being stirred evenly, and placed at 16-18° C. for 30-60 days to prepare black fruit mountain ash wine.

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