Preparation method of gingko and ginseng wine rich in flavone and ginseng total saponins

Abstract

The invention discloses a preparation method of gingko and ginseng wine rich in flavone and ginseng total saponins, and belongs to a preparation method of wine products. The preparation method comprises the following steps: respectively crushing ginseng, mulberry leaves and gingko as main raw materials, respectively extracting the crushed ginseng, mulberry leaves and gingko with 60-degree pure grain liquor, mixing the extracted filter residues, fermenting, distilling to obtain liquor, mixing the distilled liquor with ginseng, mulberry leaf and gingko extracted liquor, blending, and reducing the alcohol content to obtain the ginseng-mulberry leaf-gingko wine with the alcohol content of 40-55 degrees, the total flavone content of 98-220 mg per liter, and the total flavone content of 20-30 mg per liter. The content of total ginsenoside in the gingko ginseng wine is 30-60 mg. The gingko and ginseng tea has the beneficial effects that the gingko and ginseng tea is clear and transparent, has the aromatic odor of gingko and ginseng, slightly yellowish in appearance, fresh, mellow and soft in taste, free of a hot throat feeling and non-toxic. The product is rich in ginseng total saponins, ginseng polysaccharides, total flavonoids, rich amino acids, vitamins, rich mineral elements and trace elements beneficial to human bodies. Meanwhile, a new product is added to the wine, and the market wine culture is enriched.

Description

Technical Field

[0001] The present invention belongs to the field of wine products, and particularly relates to a preparation method of ginkgo ginseng wine enriched with flavonoids and total ginsenosides. Background Art

[0002] Ginkgo, commonly known as ginkgo seed, has a long history of medicinal and edible use. It was listed as an item that is both a medicine and a food by the Ministry of Health of China in 1987. Ginkgo contains various flavonoid compounds, terpenoids, phenols, trace elements, amino acids and other active ingredients, and has a variety of health care functions. In recent years, some enterprises have prepared ginkgo into wine products. However, due to the backward preparation method, especially the unreasonable raw material compatibility, the effect is not ideal, which affects the market sales. Plant extracts rich in flavonoid compounds have the active effects of reducing blood lipid, scavenging free radicals in the body, and inhibiting lipid peroxidation. Some people have used the research results that total flavonoids in mulberry leaves have the activity of reducing hyperlipidemia and the effect of reducing blood lipid, and total flavonoids in ginkgo can significantly reduce the content of serum cholesterol, and at the same time can also increase serum phospholipids, improve the ratio of serum cholesterol and phosphorus, and have a good curative effect on patients with hyperlipidemia. They have composed a compound preparation of total flavonoids in mulberry leaves and total flavonoids in ginkgo, and made biflavonoid capsules and tablets with the function of regulating and reducing blood lipid (China Patent Application No.: 201110096867.8). Ginseng has the functions of greatly tonifying primordial qi, restoring pulse and relieving collapse, and delaying aging. Modern pharmacological research has proved that the compatibility application of ginseng and ginkgo extract can enhance learning and memory functions and strengthen the inherent pharmacological activities of the two drugs. The mixture of the two drugs is a promising anti-aging drug, which can significantly increase the content of prolactin, growth hormone and adrenocorticotropic hormone (ACTH) in serum. According to the research results of scholars, ginkgo and mulberry leaves rich in flavonoids are combined with ginseng rich in ginsenosides to prepare ginkgo ginseng wine products enriched with flavonoids and total ginsenosides, aiming to achieve the effect of enhanced efficacy. After retrieval, no relevant patent applications have been found. Summary of the Invention

[0003] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a preparation method of ginkgo ginseng wine enriched with flavonoids and total ginsenosides. The ginkgo ginseng wine prepared by the method of the present invention not only has high contents of total flavonoids in ginkgo and total ginsenosides, but also has a soft, delicate and mellow taste, a strong wine fragrance, and a long aftertaste, with a unique style of the product.

[0004] In order to achieve the present invention, the following method steps are specifically adopted: A preparation method of ginkgo ginseng wine enriched with flavonoids and total ginsenosides, which is characterized by being prepared by the following method: (1) Take ginseng, mulberry leaves and ginkgo kernels in a weight ratio of 1-2: 2-3: 6-10, fully dry them by microwave, and respectively crush them into coarse powders for standby; (2) Put the pulverized ginseng powder into 60-degree liquor according to a certain proportion, soak it at room temperature three times, combine the liquor from the three soakings, filter it, put it into a sealed container and seal it for standby, and keep the filter residue for standby; (3) Put the pulverized mulberry leaf powder into 60-degree liquor according to a certain proportion, soak it at room temperature three times, combine the liquor from the three soakings, filter it, put it into a sealed container and seal it for standby, and keep the filter residue for standby; (4) Add purified water with a weight 10 times that of the pulverized ginkgo kernel powder, put it into a sealed stainless steel tank, send it into a steam high-pressure sterilizer, under the condition of 110 °C, after heat pressing for 60 minutes, take it out and wait until the temperature drops below 60 °C, filter it, discard the filtrate, wrap the filter residue with 3 layers of filter cloth, squeeze out the remaining moisture in the residue, put it into 60-degree liquor, and soak it three times under heating conditions, combine the liquor from the three soakings, filter it, put it into a sealed container and seal it for standby, and keep the filter residue for standby; (5) Combine the filter residues in steps (2), (3) and (4), add purified water in an amount 3 times the weight of ginseng, mulberry leaf and ginkgo kernel, put it into a fermentation container, mix evenly, add 0.85 - 1.0% of glucoamylase based on the total weight of ginseng, mulberry leaf and ginkgo kernel, carry out saccharification fermentation under sealed conditions, after the fermentation is completed, distill the fermentation material until the liquor is completely distilled out to obtain the liquor; (6) Blend and reduce the alcohol content of the liquor obtained in step (5) with the ginseng soaking liquor obtained in step (2), the mulberry leaf soaking liquor obtained in step (3) and the ginkgo kernel soaking liquor obtained in step (4) to obtain ginkgo ginseng liquor.

[0005] For the ginkgo ginseng liquor prepared by the above method, after batch detection, the content range of total flavonoids is 98mg - 220mg / L, and the content range of total ginsenosides is 30mg - 60mg / L.

[0006] In step (2) of the above method, when putting the ginseng powder into 60-degree liquor according to a certain proportion, the ratio of ginseng to liquor for the first time is 1:5 by weight, the ratio of ginseng to liquor for the second time is 1:3 by weight, and the ratio of ginseng to liquor for the third time is 1:2 by weight; Preferably, the conditions for the three soakings in step (2) are: soak for 3 days for the first time, soak for 2 days for the second time, soak for 1 day for the third time, and stir once every 12 hours during the soaking period.

[0007] In step (3) of the above method, when putting the mulberry leaf powder into 60-degree liquor according to a certain proportion, the ratio of mulberry leaf to liquor for the first time is 1:5 by weight, the ratio of mulberry leaf to liquor for the second time is 1:3 by weight, and the ratio of mulberry leaf to liquor for the third time is 1:2 by weight; The conditions for the three soakings in step (3) are: soak for 3 days for the first time, soak for 2 days for the second time, soak for 1 day for the third time, and stir once every 12 hours during the soaking period.

[0008] In step (4) of the above method, the ginkgo nut powder is placed into liquor at 60°C in the following weight ratios: for the first time, ginkgo nut : liquor = 1:5; for the second time, ginkgo nut : liquor = 1:3; for the third time, ginkgo nut : liquor = 1:2. The heating condition in step (4) of the above method is 40 - 43°C. The conditions for soaking three times in step (4) of the above method are as follows: soak for 5 days for the first time, 3 days for the second time, and 2 days for the third time. During the soaking period, stir once every 12 hours.

[0009] The 60-degree liquor mentioned in steps (2), (3), and (4) of the above method is any one of pure grain strong aroma type liquor, pure grain sauce aroma type liquor, pure grain light aroma type liquor, pure grain rice aroma type liquor, pure grain qu aroma type liquor, and / or edible alcohol, or any mixture of two of them.

[0010] The conditions for saccharification and fermentation in step (5) of the above method are as follows: the fermentation temperature is 26 - 32°C, and the fermentation time is 20 - 23 days.

[0011] For the edible alcohol mentioned in the present invention, in order to ensure the quality and taste of the prepared ginkgo and ginseng liquor, the used alcohol is adsorbed and filtered with activated carbon SB - 204 to remove odors and turbidity.

[0012] The purpose of using 60-degree liquor for soaking in the present invention is to fully extract flavonoids from the raw materials through three soakings. During the blending process of the ginkgo and ginseng liquor, water can be appropriately added to reduce the alcohol degree, but the stability of the active ingredients in the finished liquor should be considered. Therefore, preferably in the present invention, the alcohol degree of the ginkgo and ginseng liquor described in the present invention is 40 - 55 degrees.

[0013] The ginkgo and ginseng liquor prepared by the above method has a total flavonoid content of 98mg - 220mg / L and a total ginsenoside content of 30mg - 60mg / L.

[0014] In the present invention, the ginkgo crude powder is treated by hydrothermal pressing with water. The purpose is to make full use of the heat intolerance of ginkgolic acid in ginkgo nuts and achieve the effect of mostly removing it through high-temperature hydrothermal pressing and then filtering with the diversion of water.

[0015] Ginseng Ginseng has the functions of greatly tonifying primordial qi, restoring pulse and arresting collapse, invigorating the spleen and benefiting the lung, promoting the production of body fluid and tranquilizing the mind. Modern pharmacological research shows that the main functions of ginseng include anti-aging, enhancing immunity, regulating the nervous system, anti-fatigue, regulating the endocrine system, regulating material metabolism, promoting hematopoietic function, regulating the cardiovascular system, anti-tumor, and anti-shock. Long-term drinking of liquor soaked with ginseng can treat chronic diseases with qi deficiency, fatigue, etc. (Jia Gongfu, editor in chief, "Clinical New Drug Use and Combination Encyclopedia", People's Medical Publishing House, December 2006, second edition, 705 - 708P).

[0016] Ginseng is a herbaceous plant of the Araliaceae family and is a traditional precious Chinese medicine in our country. It is known as the "king of all herbs" and generally mainly uses its dried roots. The main active ingredients in ginseng are saponins and polysaccharides. Other ingredients such as polypeptides, panaxynol, maltol, adenosine, and certain amino acids and trace elements also participate to a certain extent.

[0017] The main active ingredient of ginseng is ginsenoside. More than 60 kinds of ginsenosides have been isolated and identified so far, and each ginsenoside has its unique physiological activity.

[0018] It should be noted that generally people call saponins ginsenoside Rx, and the naming of each component is based on the order of the Rf values of silica gel thin-layer chromatography from small to large, such as Ro, Ra, Rb1, Rb2, Rb3, Rc, Rd, Rf, Rg1, Rg2, Rg3, Rh1, Rh2, and Rh3, etc. However, in recent years, the research on pure saponins has focused on Rb1, Re, Rg1, Rh2, etc. However, the process of the present invention is for the extraction and determination of total ginsenosides in ginseng, and the reference basis is the detection method of total ginsenosides in the Chinese Pharmacopoeia, and its detection content is also aimed at the dry product ginsenoside Rg1 (C 42 H 72 O 14 ), ginsenoside Re (C 48 H 82 O 18 ), and ginsenoside Rb1 (C 54 H 92 O 23 ), as the specific content of total saponins. In addition to the main active ingredient of total ginsenosides in ginseng, another main active ingredient with physiological functions is ginseng polysaccharide (GPS), and GPS is one of the main components of ginseng. GPS accounts for 4%-6% of its total sugar content and includes monosaccharides, oligosaccharides, and polysaccharides. Recent studies have shown that GPS significantly enhances the function of the immune system and has immune anti-tumor and adjuvant anti-tumor activities. In addition, GPS also has the effects of lowering blood sugar and regulating hematopoiesis.

[0019] Ginkgo The fruit of ginkgo is called Ginkgo Seed, which has important medicinal value and was recorded as early as in the Compendium of Materia Medica written by Wu Rui in the Yuan Dynasty. Li Shizhen wrote in the Compendium of Materia Medica in the Ming Dynasty: "Cooked food warms the lungs and benefits qi, relieves asthma and cough, reduces urination, stops leukorrhea, raw food reduces phlegm, disinfects and kills insects". In the Ming Dynasty, proprietary Chinese medicines prepared from Ginkgo Seed were used clinically in Jiangsu, Sichuan, Shandong and other places. Modern medical research has proved that Ginkgo Seed has physiological effects such as reducing serum cholesterol, increasing coronary blood flow, improving cerebral circulation, relieving spasm, relaxing bronchus, and antibacterial.

[0020] In addition to containing fat, protein, and carbohydrates, ginkgo is also rich in ginkgo flavonoids, lactones, polysaccharides, alcohols, and also contains relatively high amounts of iron, potassium, zinc, magnesium, sodium, copper and other components, as well as vitamins A, D, E, C, riboflavin, and carotene.

[0021] The chemical composition of ginkgo recorded in the literature: Ginkgo seeds contain 62.4% - 67% starch, 11.3% protein, 2.6% fat, 5.2% sucrose, 1.1% reducing sugar, 0.26% nucleoprotein, and 3% minerals.

[0022] According to reports by Zhao Zhongjie et al., ginkgo seeds contain 17 kinds of amino acids, with a total content of 10.77%. Among them, there are 7 kinds of essential amino acids for the human body, with a content of 3.42%, accounting for 31.8% of the total amino acid content; 9 kinds of pharmaceutically active amino acids, with a content of 7.25%, accounting for 67.3% of the total amino acid content; and 4 kinds of semi-essential amino acids, with a content of 1.33%, accounting for 12.3% of the total amino acid content. Among the pharmaceutically active amino acids, the highest content is glutamic acid. In addition to being used as a flavoring, glutamic acid can be used for hepatic coma, neurasthenia, and epilepsy; aspartic acid, its salts can protect the myocardium and treat heart diseases, etc.; glycine can be used for myasthenia gravis and iron deficiency anemia, etc. In addition, lysine and leucine have the effect of promoting the growth of infants.

[0023] The determination of mineral elements in ginkgo fruits by inductively coupled plasma emission spectrometry shows that ginkgo fruits contain 25 kinds of mineral elements. The macroelements account for 99.4% of the mineral elements, mainly Ca, Mg, P, K, and the content change order is Ca < Mg < P < K. The trace elements account for 0.56% of the total minerals, mainly Fe, Na, Zn, Ca, Mn, Ba, Sy, and their order is Fe > Na > Zn > Ca > Mn > Ba > Sy.

[0024] Mulberry leaves Mulberry leaves are mostly used in traditional Chinese medicine for their functions of dispelling wind and heat, moistening the lungs and relieving dryness, clearing the liver and improving eyesight, and are used for symptoms such as wind-heat colds, dry coughs due to lung heat, dizziness and headache, and red and hazy eyes. With the continuous research on traditional Chinese medicines, it has been found that mulberry leaves contain rich flavonoid components, such as quercetin, isoquercitrin, morin, astragaloflavone, kaempferol-3-O-β-D-glucopyranoside, kaempferol-3-O-(6”-O-acetyl)-β-D-glucopyranoside, quercetin-3-O-β-D-glucopyranoside, rutin, quercetin-3,7-dioxy-β-D-glucopyranoside, etc.; in addition to containing a large amount of flavonoid components, they also contain rich other active substances and nutritional substances, such as steroidal and triterpenoid components: inokosterone, hydroxyecdysone, β-sitosterone, lupenol, brassinol, stigmasterol, etc.; coumarins and their glycosides: umbelliferone, scopoletin, scopoletin, hydroxycoumarin, etc.; acidic components, isobutyric acid, valeric acid, isovaleric acid, tetratriacontanoic acid, ethyl palmitate, etc.; alkaloid components: trigonelline, 1-deoxynojirimycin (DNT), V-methyl-1-DNJ, fagomine, apoatropine, etc.; amino acid components: aspartic acid, r-aminobutyric acid, glutathione, lysine, proline, phenylalanine, leucine, valine, tyrosine, etc.; volatile components: hexadecenol, trimethylcyclohexenol, heptenol, n-octadecane, di(2-methyl)propyl phthalate, 3,7,11,15-tetramethyl-2-hexadecan-1-ol, etc.; and also contain meso-inositol, vitamins, physcion, etc.

[0025] Plants rich in flavonoids have the active effects of reducing blood lipids, scavenging free radicals in the body, and inhibiting lipid peroxidation. Previous experiments have shown that total flavonoids in mulberry leaves have the activity of reducing hyperlipidemia and the effect of lowering blood lipids (Li Xiangrong et al., Hypolipidemic effect of total flavonoids in mulberry leaves on hyperlipidemic animals. Chinese Pharmaceutical Journal, 2009, 44(21): 1630-1633). Total flavonoids in ginkgo can significantly reduce the content of serum cholesterol, and at the same time can increase serum phospholipids, improve the ratio of serum cholesterol and phosphorus, and have good curative effects on patients with hyperlipidemia (Shen Yingjun et al., Pharmacology of Traditional Chinese Medicine, People's Medical Publishing House, 2006, 1044-1046). Some scholars have studied and shown that using a compound capsule of ginseng and ginkgo extract containing ginsenosides and ginkgo flavonoids can lower blood pressure and extend cell lifespan, and has good effects in treating coronary heart disease. There is also research proving that the compatibility of ginseng and ginkgo extract can enhance learning and memory functions and strengthen the inherent pharmacological activities of the two drugs. The mixture of the two drugs (Gincosan) is a promising anti-aging drug, which can significantly increase the content of prolactin, growth hormone and adrenocorticotropic hormone (ACTH) in serum (compiled by Jia Gongfu, "New Applications and Combinations of Clinical Drugs", People's Medical Publishing House, December 2006, 2nd edition, 1220P). In view of the scientific theory that the combination of the active ingredient saponins contained in ginseng and plant flavonoids can enhance the drug activities of the two drugs, the present invention effectively combines ginseng, mulberry leaves and ginkgo, and according to the foregoing method, prepares a ginkgo ginseng wine product enriched with flavonoids and ginsenosides, so as to add a new health wine among many wine products. After conducting 8 batches of preparation tests on the raw material combination of the present invention, the product appearance is slightly light yellow, the product is clear and transparent, has the fragrant smell of ginkgo and ginseng, the taste is fresh, mellow, soft and smooth, and the aftertaste is soft and without a spicy throat feeling. In particular, the ginkgo ginseng wine prepared by the method of the present invention can better enrich flavonoids and ginsenosides, and the content range of its flavonoids is between 98mg-220mg / L, and the content range of total ginsenosides in ginseng is between 30mg-60mg / L. The ginkgo ginseng wine product of the present invention can provide a new choice for people's health needs, enabling people who like to drink to benefit from the beneficial effects of the pharmacological active ingredients of flavonoids and total ginsenosides in ginseng during the process of drinking. The product of the present invention adds a new product among many wine products, enriching the market wine culture. Detailed implementation mode

[0026] The present invention is further illustrated by examples. Example 1

[0027] The preparation steps of a ginkgo ginseng wine enriched with flavonoids and total ginsenosides in ginseng are as follows: Step (1) Weigh 1 kg of net medicinal material ginseng, 2 kg of mulberry leaves and 6 kg of ginkgo kernels by weight, fully dry them by microwave, and then crush them into coarse powder respectively for standby; Step (ii): Add the ginseng powder crushed in step (i) to pure grain strong aroma Baijiu at 60 degrees by weight ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, soak it at room temperature for 3 days according to the ratio of 1 kg of ginseng powder to 5 kg of liquor, stir it once every 12 hours. After the soaking is completed, filter it to obtain the liquor. Add 3 kg of liquor to the filter residue, soak it at room temperature for 2 days, stir it once every 12 hours. After the soaking is completed, filter it to obtain the liquor. Then add 2 kg of liquor to the filter residue, soak it at room temperature for 1 day, stir it once every 12 hours. After the soaking is completed, filter it to obtain the liquor. Combine the liquor extracted three times, filter it, and store it in a sealed container for standby after sealing; keep the filter residue for standby; Step (iii): Add the mulberry leaf powder crushed in step (i) to pure grain strong aroma Baijiu at 60 degrees according to the ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, soak it at room temperature for 3 days according to the ratio of 2 kg of mulberry leaf powder to 10 kg of liquor, stir it once every 12 hours. After the soaking is completed, filter the liquor. Add 6 kg of liquor to the filter residue, soak it at room temperature for 2 days, stir it once every 12 hours. After the soaking is completed, filter the liquor. Add 4 kg of liquor to the filter residue, soak it at room temperature for 1 day, stir it once every 12 hours. After the soaking is completed, filter the liquor. Combine the liquor extracted three times, filter it, and store it in a sealed container for standby after sealing; keep the filter residue for standby; Step (iv): Add 6 kg of the ginkgo kernel powder crushed in step (i) and 60 kg of purified water, load it into a sealed stainless steel tank, send it into a steam high-pressure sterilizer, take it out after heat pressing at 110 °C for 60 minutes. When the temperature drops below 60 °C, filter it and discard the filtrate. Wrap the filter residue with three layers of filter cloth, squeeze out the remaining moisture in the residue, and place it in pure grain strong aroma Baijiu at 60 degrees, and heat and soak and extract it three times. The specific operation steps are as follows: For the first time, soak it at 40 °C for 5 days according to the ratio of 6 kg of ginkgo kernels to 30 kg of liquor. After the soaking is completed, filter the liquor. Add 18 kg of liquor to the filter residue, soak it at 42 °C for 3 days. After the soaking is completed, filter the liquor. Add 12 kg of liquor to the filter residue, soak it at 42 °C for 2 days. After the soaking is completed, filter the liquor. Combine the liquor extracted three times, filter it, and store it in a sealed container for standby after sealing; keep the filter residue for standby; Step (v): Combine the filter residues in steps (ii), (iii) and (iv), add 27 kg of purified water, place it in a fermentation tank, mix it evenly, add 76.5 g of saccharifying enzyme, seal the fermentation tank cover, and ferment it at 26 °C for 23 days. After the fermentation is completed, distill the fermented material until the liquor is completely distilled out to obtain the liquor; Step (vi): Blend and reduce the alcohol content of the distilled liquor obtained in step (v) with the ginseng soaking liquor obtained in step (ii), the mulberry leaf soaking liquor obtained in step (iii) and the ginkgo kernel soaking liquor obtained in step (iv) to obtain the ginkgo ginseng liquor enriched with flavonoids and total ginsenosides.

[0028] The prepared ginkgo ginseng wine was tested, and the content of total flavonoids was 98.9 mg / L, and the content of total ginsenosides of ginseng was 31.2 mg / L. Example 2

[0029] The preparation steps of a ginkgo ginseng wine for enriching flavonoids and total ginsenosides of ginseng are as follows: Step (1): Weigh 2 kg of net medicinal material ginseng, 3 kg of mulberry leaves, and 10 kg of ginkgo kernels by weight, fully dry them by microwave, and then crush them into coarse powder respectively for standby; Step (2): Add the ginseng powder crushed in step (1) to 60-degree pure grain strong-flavor Baijiu according to the weight ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, according to the ratio of 2 kg of ginseng powder to 10 kg of wine, soak it at room temperature for 3 days, stir it once every 12 hours. After the soaking is over, filter it, filter out the wine liquid, add 6 kg of wine to the filter residue, soak it at room temperature for 2 days, stir it once every 12 hours. After the soaking is over, filter it, filter out the wine liquid, then add 4 kg of wine to the filter residue, soak it at room temperature for 1 day, stir it once every 12 hours. After the soaking is over, filter it, filter out the wine liquid, combine the three extraction wine liquids, filter them, and store them in a sealed container for standby; keep the filter residue for standby; Step (3): Add the mulberry leaf powder crushed in step (1) to 60-degree pure grain strong-flavor Baijiu according to the ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, according to the ratio of 3 kg of mulberry leaf powder to 15 kg of wine, soak it at room temperature for 3 days, stir it once every 12 hours. After the soaking is over, filter out the wine liquid, add 9 kg of wine to the filter residue, soak it at room temperature for 2 days, stir it once every 12 hours. After the soaking is over, filter out the wine liquid, add 6 kg of wine to the filter residue, soak it at room temperature for 1 day, stir it once every 12 hours. After the soaking is over, filter out the wine liquid, combine the three extraction wine liquids, filter them, and store them in a sealed container for standby; keep the filter residue for standby; Step (4): Add 10 kg of the ginkgo kernel powder crushed in step (1) to 100 kg of purified water, put it into a sealed stainless steel tank, send it into a steam high-pressure sterilizer, heat-press it at 110 °C for 60 minutes and then take it out. When the temperature drops below 60 °C, filter it, discard the filtrate, wrap the filter residue with three layers of filter cloth, squeeze out the remaining moisture in the residue, put it into 60-degree pure grain strong-flavor Baijiu, and heat and soak and extract it three times. The specific operation steps are as follows: For the first time, according to the ratio of 10 kg of ginkgo kernels to 50 kg of wine, heat it to 43 °C and soak it for 5 days. After the soaking is over, filter out the wine liquid, add 30 kg of wine to the filter residue, heat it to 43 °C and soak it for 3 days. After the soaking is over, filter out the wine liquid, add 20 kg of wine to the filter residue, heat it to 43 °C and soak it for 2 days. After the soaking is over, filter out the wine liquid, combine the three extraction wine liquids, filter them, and store them in a sealed container for standby; keep the filter residue for standby; Step (5) Combine the filter residues in steps (2), (3) and (4), add 45 kg of pure water, place in a fermentation tank, mix evenly, add 150 g of saccharifying enzyme, seal the fermentation tank cover, ferment at a temperature of 32° C. for 20 days, and after the fermentation is completed, distill the fermented material until the wine is completely produced to obtain wine liquid; Step (six) blending the distilled liquor obtained in step (v) with the ginseng soaked liquor obtained in step (ii), the mulberry leaf soaked liquor obtained in step (iii) and the ginkgo nut soaked liquor obtained in step (iv) to reduce the alcohol content to obtain ginkgo ginseng liquor enriched with flavonoids and ginsenosides.

[0030] The prepared ginkgo ginseng wine was tested and found to have a total flavonoid content of 223.6 mg / L and a total ginsenoside content of 61.5 mg / L. Example 3

[0031] The preparation steps of a ginkgo ginseng wine enriched with flavonoids and ginsenosides are as follows: Step (i) weighing 1.5 kg of pure ginseng, 2.5 kg of mulberry leaves and 8 kg of ginkgo nuts respectively, fully drying them by microwave, and then crushing them into coarse powder for later use; Step (ii) adding the ginseng powder crushed in step (i) to 60-degree pure grain sauce-flavor liquor according to weight ratio, soaking and extracting three times at room temperature, and the specific operation steps are: the first time, according to the ratio of 1.5kg ginseng powder to 7.5kg liquor, soaking at room temperature for 3 days, stirring once every 12 hours, filtering after the soaking, filtering and collecting liquor, adding 4.5kg liquor to the residue, soaking at room temperature for 2 days, stirring once every 12 hours, filtering after the soaking, filtering and collecting liquor, then adding 3kg liquor to the residue, soaking at room temperature for 1 day, stirring once every 12 hours, filtering after the soaking, filtering and collecting liquor, combining the liquor extracted three times, filtering, putting into a sealed container, sealing and storing for standby use; storing the residue for standby use; Step (iii) adding the crushed mulberry leaf powder in step (i) to 60-degree pure grain sauce-flavor liquor in proportion, and soaking and extracting three times at room temperature. The specific operation steps are: the first time, 2.5 kg of mulberry leaf powder and 12.5 kg of liquor are used, soaking at room temperature for 3 days, stirring once every 12 hours, after the soaking, filtering the liquor, adding 7.5 kg of liquor to the residue, soaking at room temperature for 2 days, stirring once every 12 hours, after the soaking, filtering the liquor, adding 5 kg of liquor to the residue, soaking at room temperature for 1 day, stirring once every 12 hours, after the soaking, filtering the liquor, combining the liquor extracted three times, filtering, putting into a sealed container, sealing and storing for standby use; storing the residue for standby use; Step (IV): Add 8 kg of the pulverized ginkgo kernel powder from Step (I) to 80 kg of purified water, put it into a sealed stainless steel tank, and send it into a steam autoclave. After heat pressing at 110 °C for 60 minutes, take it out. When the temperature drops below 60 °C, filter it, discard the filtrate, wrap the filter residue with three layers of filter cloth, squeeze out the remaining moisture in the residue, and place it in pure grain sauce-flavored liquor at 60 degrees. Heat and soak it for extraction three times. The specific operation steps are as follows: For the first time, according to the ratio of 8 kg of ginkgo kernels to 40 kg of liquor, heat it to 42.5 °C and soak for 5 days. After the soaking is over, filter out the liquor. Add 24 kg of liquor to the filter residue, heat it to 42.5 °C and soak for 3 days. After the soaking is over, filter out the liquor. Add 16 kg of liquor to the filter residue, heat it to 42.5 °C and soak for 2 days. After the soaking is over, filter out the liquor. Combine the liquor extracts from the three times, filter it, and put it into a sealed container for storage for later use; keep the filter residue for later use; Step (V): Combine the filter residues from Steps (II), (III) and (IV), add 36 kg of purified water, put it into a fermentation tank, mix evenly, add 108 g of glucoamylase, seal the fermentation tank cover, and ferment at 32 °C for 20 days. After the fermentation is over, distill the fermented material until the liquor is completely distilled out to obtain the liquor; Step (VI): Blend and reduce the alcohol content of the distilled liquor obtained in Step (V) with the ginseng soaked liquor obtained in Step (II), the mulberry leaf soaked liquor obtained in Step (III) and the ginkgo kernel soaked liquor obtained in Step (IV) to obtain the ginkgo ginseng liquor enriched with flavonoids and total ginsenosides of ginseng.

[0032] For the prepared ginkgo ginseng liquor, after testing, the content of total flavonoids is 190.4 mg / L, and the content of total ginsenosides of ginseng is 46.5 mg / L. Example 4

[0033] The preparation steps of a ginkgo ginseng liquor enriched with flavonoids and total ginsenosides of ginseng are as follows: Step (I): Weigh 1 kg of net medicinal ginseng, 3 kg of mulberry leaves and 7 kg of ginkgo kernels by weight, dry them thoroughly by microwave, and then pulverize them into coarse powder respectively for later use; Step (II): Add the pulverized ginseng powder from Step (I) to 60-degree pure grain light-flavored liquor according to the weight ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, according to the ratio of 1 kg of ginseng powder to 5 kg of liquor, soak it at room temperature for 3 days, stir it once every 12 hours. After the soaking is over, filter it, filter out the liquor. Add 3 kg of liquor to the filter residue, soak it at room temperature for 2 days, stir it once every 12 hours. After the soaking is over, filter it, filter out the liquor. Then add 2 kg of liquor to the filter residue, soak it at room temperature for 1 day, stir it once every 12 hours. After the soaking is over, filter it, filter out the liquor. Combine the liquor extracts from the three times, filter it, and put it into a sealed container for storage for later use; keep the filter residue for later use; Step (III): Add the mulberry leaf powder crushed in Step (I) into pure grain light-flavor liquor at 60°C in proportion, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, soak at room temperature for 3 days according to the ratio of 3 kg of mulberry leaf powder to 15 kg of liquor, stir once every 12 hours. After the soaking is completed, filter the liquor. Add 9 kg of liquor to the filter residue, soak at room temperature for 2 days, stir once every 12 hours. After the soaking is completed, filter the liquor. Add 6 kg of liquor to the filter residue, soak at room temperature for 1 day, stir once every 12 hours. After the soaking is completed, filter the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (IV): Add 7 kg of the ginkgo kernel powder crushed in Step (I) and 70 kg of purified water, put them into a sealed stainless steel tank, send it into a steam autoclave, heat-press at 110°C for 60 minutes and then take it out. When the temperature drops below 60°C, filter and discard the filtrate. Wrap the filter residue with three layers of filter cloth, squeeze out the remaining moisture in the residue, and place it in pure grain light-flavor liquor at 60°C, and heat, soak and extract it three times. The specific operation steps are as follows: For the first time, soak at 43°C for 5 days according to the ratio of 7 kg of ginkgo kernels to 35 kg of liquor. After the soaking is completed, filter the liquor. Add 21 kg of liquor to the filter residue, heat to 43°C and soak for 3 days. After the soaking is completed, filter the liquor. Add 14 kg of liquor to the filter residue, heat to 43°C and soak for 2 days. After the soaking is completed, filter the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (V): Combine the filter residues in Steps (II), (III) and (IV), add 33 kg of purified water, put them into a fermentation tank, mix evenly, add 110 g of glucoamylase, seal the fermentation tank cover, and ferment at 27°C for 22 days. After the fermentation is completed, distill the fermented material until the liquor is completely distilled out to obtain the liquor; Step (VI): Blend and reduce the alcohol content of the distilled liquor obtained in Step (V) with the ginseng soaking liquor obtained in Step (II), the mulberry leaf soaking liquor obtained in Step (III) and the ginkgo kernel soaking liquor obtained in Step (IV) to obtain the ginkgo ginseng liquor enriched with flavonoids and total ginsenosides.

[0034] For the prepared ginkgo ginseng liquor, after testing, the content of total flavonoids is 178.6 mg / L, and the content of total ginsenosides is 31.9 mg / L. Example 5

[0035] The preparation steps of a ginkgo ginseng liquor enriched with flavonoids and total ginsenosides are as follows: Step (I): Weigh 2 kg of net medicinal ginseng, 3 kg of mulberry leaves and 6 kg of ginkgo kernels by weight, dry them thoroughly by microwave, and then crush them into coarse powder respectively for standby; Step (2) Add the ginseng powder crushed in step (1) to pure grain rice-flavored liquor at 60 degrees according to the weight ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, soak at room temperature for 3 days according to the ratio of 2 kg of ginseng powder to 10 kg of liquor, stir once every 12 hours. After the soaking is completed, filter and collect the liquor. Add 6 kg of liquor to the filter residue, soak at room temperature for 2 days, stir once every 12 hours. After the soaking is completed, filter and collect the liquor. Then add 4 kg of liquor to the filter residue, soak at room temperature for 1 day, stir once every 12 hours. After the soaking is completed, filter and collect the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (3) Add the mulberry leaf powder crushed in step (1) to pure grain rice-flavored liquor at 60 degrees according to the ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, soak at room temperature for 3 days according to the ratio of 3 kg of mulberry leaf powder to 15 kg of liquor, stir once every 12 hours. After the soaking is completed, collect the liquor. Add 9 kg of liquor to the filter residue, soak at room temperature for 2 days, stir once every 12 hours. After the soaking is completed, collect the liquor. Add 6 kg of liquor to the filter residue, soak at room temperature for 1 day, stir once every 12 hours. After the soaking is completed, collect the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (4) Add 6 kg of the ginkgo kernel powder crushed in step (1) to 60 kg of purified water, put it into a sealed stainless steel tank, send it to a steam high-pressure sterilizer, and take it out after heat-pressing treatment at 110 °C for 60 minutes. When the temperature drops below 60 °C, filter and discard the filtrate. Wrap the filter residue with three layers of filter cloth, squeeze out the remaining moisture in the residue, and place it in pure grain rice-flavored liquor at 60 degrees, and heat and soak and extract it three times. The specific operation steps are as follows: For the first time, soak at 41 °C for 5 days according to the ratio of 6 kg of ginkgo kernels to 30 kg of liquor. After the soaking is completed, collect the liquor. Add 18 kg of liquor to the filter residue, soak at 41 °C for 3 days. After the soaking is completed, collect the liquor. Add 12 kg of liquor to the filter residue, soak at 41 °C for 2 days. After the soaking is completed, collect the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (5) Combine the filter residues in steps (2), (3) and (4), add 33 kg of purified water, put it into a fermentation tank, mix evenly, add 110 g of glucoamylase, seal the fermentation tank cover, and ferment at 31 °C for 21 days. After the fermentation is completed, distill the fermentation material until the liquor is completely distilled out to obtain the liquor; Step (6) Blend and reduce the alcohol content of the distilled liquor obtained in step (5) with the ginseng soaking liquor obtained in step (2), the mulberry leaf soaking liquor obtained in step (3) and the ginkgo kernel soaking liquor obtained in step (4) to obtain the ginkgo ginseng liquor enriched with flavonoids and total ginsenosides.

[0036] The prepared ginkgo ginseng wine, upon detection, has a total flavonoid content of 161.9 mg / L and a total ginsenoside content of 61.9 mg / L. Example 6

[0037] The preparation steps of a ginkgo ginseng wine for enriching flavonoids and total ginsenosides are as follows: Step (1): Weigh 1 kg of net medicinal ginseng, 2 kg of mulberry leaves, and 10 kg of ginkgo kernels by weight, dry them thoroughly by microwave, and then crush them into coarse powder respectively for standby; Step (2): Add the ginseng powder crushed in step (1) to pure grain quxiang liquor at 60 degrees by weight ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, according to the ratio of 1 kg of ginseng powder to 5 kg of liquor, soak it at room temperature for 3 days, stir it once every 12 hours. After the soaking is over, filter it to obtain the liquor. Add 3 kg of liquor to the filter residue, soak it at room temperature for 2 days, stir it once every 12 hours. After the soaking is over, filter it to obtain the liquor. Then add 2 kg of liquor to the filter residue, soak it at room temperature for 1 day, stir it once every 12 hours. After the soaking is over, filter it to obtain the liquor. Combine the liquor extracted three times, filter it, and store it in a sealed container for standby after sealing; Keep the filter residue for standby; Step (3): Add the mulberry leaf powder crushed in step (1) to pure grain quxiang liquor at 60 degrees by ratio, and soak and extract it at room temperature three times. The specific operation steps are as follows: For the first time, according to the ratio of 2 kg of mulberry leaf powder to 10 kg of liquor, soak it at room temperature for 3 days, stir it once every 12 hours. After the soaking is over, filter to obtain the liquor. Add 6 kg of liquor to the filter residue, soak it at room temperature for 2 days, stir it once every 12 hours. After the soaking is over, filter to obtain the liquor. Add 4 kg of liquor to the filter residue, soak it at room temperature for 1 day, stir it once every 12 hours. After the soaking is over, filter to obtain the liquor. Combine the liquor extracted three times, filter it, and store it in a sealed container for standby after sealing; Keep the filter residue for standby; Step (4): Add 10 kg of the ginkgo kernel powder crushed in step (1) and 100 kg of purified water, put them into a sealed stainless steel tank, send it into a steam high-pressure sterilizer, take it out after heat pressing at 110 °C for 60 minutes. When the temperature drops below 60 °C, filter it and discard the filtrate. Wrap the filter residue with three layers of filter cloth, squeeze out the remaining moisture in the residue, put it into pure grain quxiang liquor at 60 degrees, and heat and soak and extract it three times. The specific operation steps are as follows: For the first time, according to the ratio of 10 kg of ginkgo kernels to 50 kg of liquor, heat it to 40 °C and soak it for 5 days. After the soaking is over, filter to obtain the liquor. Add 30 kg of liquor to the filter residue, heat it to 40 °C and soak it for 3 days. After the soaking is over, filter to obtain the liquor. Add 20 kg of liquor to the filter residue, heat it to 40 °C and soak it for 2 days. After the soaking is over, filter to obtain the liquor. Combine the liquor extracted three times, filter it, and store it in a sealed container for standby after sealing; Keep the filter residue for standby; Step (V) Combine the filter residues from steps (II), (III), and (IV), add 39 kg of pure water, place them in a fermentation tank, mix evenly, add 130 g of glucoamylase, seal the fermentation tank lid, ferment at a temperature of 30 °C for 22 days. After fermentation, distill the fermented material until the wine is completely distilled out to obtain the wine liquid; Step (VI) Blend and reduce the alcohol content of the distilled wine obtained in step (V) with the ginseng-soaked wine liquid obtained in step (II), the mulberry leaf-soaked wine liquid obtained in step (III), and the ginkgo nut-soaked wine liquid obtained in step (IV) to obtain the ginkgo ginseng wine enriched with flavonoids and total ginsenosides of ginseng.

[0038] For the prepared ginkgo ginseng wine, after testing, the content of total flavonoids is 220.7 mg / L, and the content of total ginsenosides of ginseng is 31.3 mg / L. Example 7

[0039] The preparation steps of a ginkgo ginseng wine enriched with flavonoids and total ginsenosides of ginseng are as follows: Step (I) Weigh 1.5 kg of net medicinal ginseng, 2.5 kg of mulberry leaves, and 10 kg of ginkgo nuts by weight respectively, dry them thoroughly by microwave, and then crush them into coarse powders for standby; Step (II) Add the ginseng powder crushed in step (I) to 60-degree pure grain strong aroma type Baijiu according to the weight ratio and extract it by soaking at room temperature three times. The specific operation steps are as follows: For the first time, according to the ratio of 1.5 kg of ginseng powder to 7.5 kg of wine, soak at room temperature for 3 days, stir once every 12 hours. After the soaking is completed, filter to obtain the wine liquid. Add 4.5 kg of wine to the filter residue, soak at room temperature for 2 days, stir once every 12 hours. After the soaking is completed, filter to obtain the wine liquid. Then add 3 kg of wine to the filter residue, soak at room temperature for 1 day, stir once every 12 hours. After the soaking is completed, filter to obtain the wine liquid. Combine the wine liquids extracted three times, filter, and store them in a sealed container for standby; Keep the filter residue for standby; Step (III) Add the mulberry leaf powder crushed in step (I) to 60-degree pure grain strong aroma type Baijiu according to the ratio and extract it by soaking at room temperature three times. The specific operation steps are as follows: For the first time, according to the ratio of 2.5 kg of mulberry leaf powder to 12.5 kg of wine, soak at room temperature for 3 days, stir once every 12 hours. After the soaking is completed, filter to obtain the wine liquid. Add 7.5 kg of wine to the filter residue, soak at room temperature for 2 days, stir once every 12 hours. After the soaking is completed, filter to obtain the wine liquid. Add 5 kg of wine to the filter residue, soak at room temperature for 1 day, stir once every 12 hours. After the soaking is completed, filter to obtain the wine liquid. Combine the wine liquids extracted three times, filter, and store them in a sealed container for standby; Keep the filter residue for standby; Step (IV): Add 10 kg of the pulverized ginkgo kernel powder from Step (I) to 100 kg of purified water, place it in a sealed stainless-steel tank, and send it into a steam autoclave. After heat-pressing at 110 °C for 60 minutes, take it out. When the temperature drops below 60 °C, filter, discard the filtrate, wrap the filter residue with three layers of filter cloth, squeeze out the remaining moisture in the residue, and place it in pure grain strong-flavor liquor at 60 degrees. Heat and soak for extraction three times. The specific operation steps are as follows: For the first time, according to the ratio of 10 kg of ginkgo kernels to 50 kg of liquor, heat to 43 °C and soak for 5 days. After the soaking is completed, filter the liquor. Add 30 kg of liquor to the filter residue, heat to 43 °C and soak for 3 days. After the soaking is completed, filter the liquor. Add 20 kg of liquor to the filter residue, heat to 43 °C and soak for 2 days. After the soaking is completed, filter the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (V): Combine the filter residues from Steps (II), (III), and (IV), add 27 kg of purified water, place it in a fermentation tank, mix evenly, add 7.65 kg of glucoamylase, seal the fermentation tank cover, and ferment at 31 °C for 22 days. After the fermentation is completed, distill the fermentation material until the liquor is completely distilled out to obtain the liquor; Step (VI): Blend and reduce the alcohol content of the distilled liquor obtained in Step (V) with the ginseng soaking liquor obtained in Step (II), the mulberry leaf soaking liquor obtained in Step (III), and the ginkgo kernel soaking liquor obtained in Step (IV) to obtain the ginkgo ginseng liquor enriched with flavonoids and total ginsenosides.

[0040] For the prepared ginkgo ginseng liquor, after testing, the content of total flavonoids is 221.2 mg / L, and the content of total ginsenosides is 45.6 mg / L. Example 8

[0041] The preparation steps of a ginkgo ginseng liquor enriched with flavonoids and total ginsenosides are as follows: Step (I): Weigh 2 kg of net medicinal ginseng, 3 kg of mulberry leaves, and 8 kg of ginkgo kernels by weight, dry them thoroughly by microwave, and then pulverize them into coarse powder for standby respectively; Step (II): Add the pulverized ginseng powder from Step (I) to pure grain strong-flavor liquor at 60 degrees according to the weight ratio and soak and extract at room temperature three times. The specific operation steps are as follows: For the first time, according to the ratio of 2 kg of ginseng powder to 10 kg of liquor, soak at room temperature for 3 days, stir once every 12 hours. After the soaking is completed, filter and collect the liquor. Add 6 kg of liquor to the filter residue, soak at room temperature for 2 days, stir once every 12 hours. After the soaking is completed, filter and collect the liquor. Then add 4 kg of liquor to the filter residue, soak at room temperature for 1 day, stir once every 12 hours. After the soaking is completed, filter and collect the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (III): Add the mulberry leaf powder crushed in Step (I) into pure grain strong aroma Baijiu at 60°C in proportion, and perform extraction by soaking at room temperature three times. The specific operation steps are as follows: For the first time, soak at room temperature for 3 days in the proportion of 3 kg of mulberry leaf powder and 15 kg of Baijiu, stir once every 12 hours. After the soaking is completed, filter to obtain the liquor. Add 9 kg of Baijiu to the filter residue and soak at room temperature for 2 days, stir once every 12 hours. After the soaking is completed, filter to obtain the liquor. Add 6 kg of Baijiu to the filter residue and soak at room temperature for 1 day, stir once every 12 hours. After the soaking is completed, filter to obtain the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (IV): Add 8 kg of ginkgo kernel powder crushed in Step (I) and 80 kg of purified water by weight, put them into a sealed stainless steel tank, send it into a steam high-pressure sterilizer, take it out after heat pressing at 110°C for 60 minutes. When the temperature drops below 60°C, filter and discard the filtrate. Wrap the filter residue with three layers of filter cloth, squeeze out the remaining moisture in the residue, and place it in pure grain strong aroma Baijiu at 60°C for extraction by heating and soaking three times. The specific operation steps are as follows: First, heat the edible alcohol to 90°C, add activated carbon and stir evenly, keep warm for 30 minutes, and filter and remove the carbon by conventional method for standby. For the first time, soak at 42°C for 5 days in the proportion of 8 kg of ginkgo kernels and 40 kg of edible alcohol. After the soaking is completed, filter to obtain the liquor. Add 24 kg of edible alcohol to the filter residue and soak at 42°C for 3 days. After the soaking is completed, filter to obtain the liquor. Add 16 kg of edible alcohol to the filter residue and soak at 42°C for 2 days. After the soaking is completed, filter to obtain the liquor. Combine the liquor extracted three times, filter, and store it in a sealed container for standby; keep the filter residue for standby; Step (V): Combine the filter residues in Steps (II), (III), and (IV), add 39 kg of purified water, put them into a fermentation tank, mix evenly, add 130 g of saccharifying enzyme, seal the fermentation tank cover, and ferment at 28°C for 22 days. After the fermentation is completed, distill the fermentation material until the liquor is completely distilled out to obtain the liquor; Step (VI): Blend and reduce the alcohol content of the distilled liquor obtained in Step (V) with the ginseng soaking liquor obtained in Step (II), the mulberry leaf soaking liquor obtained in Step (III), and the ginkgo kernel soaking liquor obtained in Step (IV) to obtain the ginkgo ginseng liquor enriched with flavonoids and total ginsenosides.

[0042] The prepared ginkgo ginseng liquor, after testing, the content of total flavonoids is 220.6 mg / L, and the content of total ginsenosides is 60.8 mg / L.

Claims

1. A method for preparing ginkgo ginseng wine enriched with flavonoids and ginseng total saponins, characterized in that Prepared by the following method: (1) Ginseng, mulberry leaves and ginkgo nuts are taken in a weight ratio of 1-2:2-3:6-10, fully dried by microwave, and crushed into coarse powder for later use; (2) Place the crushed ginseng powder into 60-degree alcohol according to the proportion, soak at room temperature for three times, combine the three soaking alcohols, filter, put into a sealed container and seal for later use, and store the filter residue for later use; (3) Put the crushed mulberry leaf powder into 60-degree wine according to the proportion, soak it three times at room temperature, combine the three soaking wines, filter, put it into a sealed container and seal it for later use, and keep the filter residue for later use; (4) Add 10 times the weight of purified water to the crushed ginkgo nut powder, put it into a sealed stainless steel tank, send it into a steam high-pressure sterilizer, and heat-press it at 110°C for 60 minutes. When the temperature drops below 60°C, filter it and discard the filtrate. Wrap the residue with 3 layers of filter cloth, squeeze it to remove the remaining water in the residue, put it into 60-degree wine, soak it three times under heating conditions, combine the three soaking wines, filter it, put it into a sealed container, seal it and store it for later use, and store the residue for later use; (5) The filtrate residues from steps (2), (3) and (4) are combined, purified water is added in an amount of 3 times the weight of ginseng, mulberry leaves and ginkgo nuts, the mixture is placed in a fermentation container, the mixture is mixed evenly, saccharifying enzyme is added in an amount of 0.85-1.0% of the total weight of ginseng, mulberry leaves and ginkgo nuts, and the mixture is saccharified and fermented under closed conditions. After the fermentation is completed, the fermented material is distilled until the wine is completely produced, thereby obtaining wine liquid; (6) The liquor obtained in step (5) is blended with the liquor obtained in step (2) for soaking ginseng, the liquor obtained in step (3) for soaking mulberry leaves, and the liquor obtained in step (4) for soaking ginkgo nuts to reduce the alcohol content, thereby obtaining ginkgo ginseng liquor.

2. The method according to claim 1, characterized in that The ginseng powder described in step (2) is placed in 60-degree liquor in a weight ratio of 1:5 for the first time, 1:3 for the second time, and 1:2 for the third time; the conditions for soaking three times in step (2) are: 3 days for the first time, 2 days for the second time, and 1 day for the third time, wherein stirring is performed once every 12 hours during the soaking period.

3. The method according to claim 1, characterized in that The mulberry leaf powder described in step (3) is placed in 60-degree liquor in a weight ratio of 1:5 for the first time, 1:3 for the second time, and 1:2 for the third time; the conditions for soaking three times in step (3) are: soaking for 3 days for the first time, soaking for 2 days for the second time, and soaking for 1 day for the third time, wherein stirring is performed once every 12 hours during the soaking period.

4. The method according to claim 1, characterized in that: The ginkgo nut powder described in step (4) is placed in 60-degree wine in a weight ratio of ginkgo nut: wine = 1:5 for the first time, 1:3 for the second time, and 1:2 for the third time; the heating condition in step (4) is 40-43°C, and the conditions for soaking three times in step (4) are: soaking for 5 days for the first time, 3 days for the second time, and 2 days for the third time, wherein stirring is performed once every 12 hours during the soaking period.

5. The method according to claim 1, characterized in that The conditions of saccharification and fermentation in step (5) are: fermentation temperature is 26-32° C., and fermentation time is 20-23 days.

6. The method according to claim 1, characterized in that The 60-proof liquor described in steps (2), (3) and (4) is any one of pure grain strong-flavor liquor, pure grain sauce-flavor liquor, pure grain light-flavor liquor, pure grain rice-flavor liquor, pure grain koji-flavor liquor and / or edible alcohol, or any mixture of any two of them.

7. A ginkgo ginseng wine prepared by any one of the methods of claims 1-6.

8. The ginkgo ginseng wine according to claim 7, characterized in that: The alcohol content of the ginkgo ginseng wine is 40-55 degrees, the total flavonoids content is 98mg-220mg / L, and the total ginsenoside content is 30mg-60mg / L.