Medicinal and edible functional wine and preparation method thereof

Abstract

According to the medicinal and edible functional wine and the preparation method thereof, through a time difference antagonism mechanism that puerarin reaches a peak for 1 hour and garden burnet charcoal tannin reaches a peak for 2 hours, precise linkage of effects of dispelling effects of alcohol, protecting liver and stopping bleeding is realized, acetaldehyde toxicity is rapidly inhibited, digestive tract mucosa is continuously repaired, and the limitation that a traditional alcohol dispelling product is single in effect is broken through; by adopting the dynamic compatibility of the herba epimedii roasted with salt and the lycium ruthenicum, the balance effects of warming yang without dryness-heat and nourishing yin without greasy stagnation are realized through a two-way regulation technology, and the industrial problem that Yang-tonifying medicinal and edible products are easy to cause fire excess from yin deficiency is effectively solved; by applying 0.85 MPa superfine grinding and combining a three-stage filtering technology, the dissolution rate of puerarin is increased by 40%, the recovery rate of tannin is greater than or equal to 95%, and meanwhile, the residual methanol is controlled to be less than or equal to 0.02 g / 100ml; by establishing a plurality of quality control indexes from raw material screening, such as icariin greater than or equal to 0.5% to finished product detection, puerarin greater than or equal to 1.2 mg / ml, anthocyanin greater than or equal to 0.8 mg / ml and the like, full-process monitoring of safety parameters such as heavy metal Pb less than or equal to 1.0 mg / kg, As less than or equal to 0.5 mg / kg and the like is realized.

Description

Technical Field

[0001] The invention relates to the technical field of medicinal food health wine, in particular to a medicine and food homologous functional wine and a preparation method thereof. Background Art

[0002] Functional alcoholic beverages that combine health benefits with adaptability to consumer scenarios have a compound annual growth rate of 18.7%, with alcoholic and liver-protecting, as well as nourishing and conditioning products, accounting for 62% of the market share. Traditional alcoholic products face three major technical bottlenecks:

[0003] Single-function limitations: Traditional hangover remedies often rely on single ingredients like Pueraria lobata and Hovenia dulcis. While these can accelerate ethanol metabolism, they cannot address the mucosal damage caused by acetaldehyde accumulation. Aphrodisiac liquors often cause yin deficiency and hyperactivity of fire due to excessive use of warming and drying herbs.

[0004] Bioavailability bottleneck: Conventional extraction processes, such as cold soaking, have low active ingredient dissolution rates, such as only 20-30% for puerarin, and high residual impurities, such as >5% for colloidal substances. These technical shortcomings restrict the effectiveness of the product.

[0005] Safety risks: Problems such as excessive methanol (national standard ≤ 0.4g / 100ml) and heavy metal pollution (excessive lead and arsenic) are frequent. Especially in medicinal liquors produced by small workshops, the methanol content can reach 0.6-1.2g / 100ml, posing a serious threat to consumer health.

[0006] To address the above-mentioned industry pain points, we propose a functional wine with medicinal and edible properties and its preparation method, combining the theory of "monarch, minister, assistant and envoy" compatibility in traditional Chinese medicine with modern pharmaceutical engineering. We achieve multi-component synergy through time-difference antagonism technology, use the ultrafine grinding-alcohol precipitation process to break through the bioavailability limitation, and establish a multi-dimensional quality control system from raw materials to finished products. Summary of the Invention

[0007] In view of the problems existing in the prior art, the present invention discloses a functional wine with medicinal and edible properties and a preparation method thereof. The technical scheme adopted comprises the following raw materials in proportion by weight: 0.9kg-1.2kg of kudzu root, 470g-600g of kudzu flower, 300g-400g of epimedium, 200g-250g of sanguisorba officinalis charcoal, 200g-270g of sophora japonica flower, 150g-200g of salvia miltiorrhiza, 150g of fructus aurantii, 1.3kg-1.7kg of black wolfberry, 130g of liquorice and 10kg of base wine.

[0008] As an optimal technical solution for the functional wine with medicinal and edible properties of the present invention, the ingredients include 0.9 kg of Pueraria root, 470 g of Pueraria flower, 300 g of Epimedium, 200 g of Sanguisorba officinalis charcoal, 200 g of Sophora japonica flower, 150 g of Salvia miltiorrhiza, 150 g of Citrus aurantium, 1.3 kg of black wolfberry, 130 g of licorice and 10 kg of base wine.

[0009] As an optimal technical solution for the functional wine with medicinal and edible properties of the present invention, the described ingredients include 1.05kg of Pueraria root, 535g of Pueraria flower, 350g of Epimedium, 225g of Sanguisorba officinalis charcoal, 230g of Sophora japonica flower, 175g of Salvia miltiorrhiza, 150g of Citrus aurantium, 1.55kg of black wolfberry, 130g of licorice and 10kg of base wine.

[0010] As an optimal technical solution for the functional wine with medicinal and edible properties of the present invention, the ingredients include 1.2 kg of Pueraria root, 600 g of Pueraria flower, 400 g of Epimedium, 250 g of Sanguisorba officinalis charcoal, 270 g of Sophora japonica flower, 200 g of Salvia miltiorrhiza, 150 g of Citrus aurantium, 1.7 kg of black wolfberry, 130 g of licorice and 10 kg of base wine.

[0011] As a preferred technical solution of the functional wine with medicinal and edible properties of the present invention, the Sanguisorba officinalis charcoal is a Sanguisorba officinalis charcoal block, and the preparation method of the Sanguisorba officinalis charcoal block is as follows: after preparation, the Sanguisorba officinalis charcoal is cut into pieces of 5 mm, and the decoction is pre-concentrated to retain tannins ≥95%.

[0012] As a preferred technical solution for the functional wine with medicinal and edible properties of the present invention, the epimedium is salt-roasted epimedium, and the salt-roasting process of the salt-roasted epimedium is as follows: selecting thick leaves, icariin ≥0.5%, salt concentration 5%, frying temperature 150±5°C, moisture after salt-roasting ≤8%, icariin loss rate ≤5%, and drying without burnt spots after salt-roasting.

[0013] As a preferred technical solution for a functional wine with medicinal and edible properties of the present invention, the base wine is a pure grain solid-state fermented liquor or a pure grain liquid-fermented liquor, the raw material ratio of the pure grain solid-state fermented liquor is: 60% sorghum, 20% wheat and 20% corn, the fermentation method is solid-state fermentation in a ground jar for 30 days, and the traditional steamer barrel distillation process is used to cut off the head and tail and take the middle part of the wine, the pottery jar is stored for ≥6 months, the methanol limit is ≤0.04g / 100mL, and the alcohol content is 50±1%vol; the raw material ratio of the pure grain liquid-fermented liquor is: 50% corn, 30% rice and 20% glutinous rice, the fermentation method is liquid fermentation in a stainless steel tank for 15 days, and a continuous distillation process with alcohol gradient control is used, the stainless steel tank is stored for ≥3 months, the methanol limit is ≤0.03g / 100mL, and the alcohol content is 35±1%vol.

[0014] The preparation method of the medicinal and edible functional wine of the present invention comprises the following specific steps: Step 1: Ultrafinely grind kudzu root, kudzu flower, epimedium, sanguisorba officinalis charcoal, sophora flower, salvia miltiorrhiza, fructus aurantii, black wolfberry and licorice according to the above proportions, using a jet mill at a pressure of 0.85 MPa to grind the medicinal materials to D90 ≤ 50 μm; Step 2: Mix the crushed medicinal materials with base wine at a material-liquid ratio of 1:10 w / v, and soak in stages at 25±1℃ in the dark; Step 3: decoct and concentrate the soaking liquid, and remove the colloid by alcohol precipitation process; Step 4: Through three-stage filtration, use the terminal filtration membrane with a pore size of ≤0.45μm and the suspended particle residue ≤5mg / L to obtain the clarified medicinal and edible functional wine.

[0015] As a preferred technical solution of the medicinal and edible functional wine and its preparation method of the present invention, in the decoction concentration step, after the colloid is removed by alcohol precipitation process, the tannin recovery rate is ≥95%.

[0016] As a preferred technical solution of a medicinal and edible functional wine and its preparation method of the present invention, the medicinal and edible functional wine prepared in step 4 must meet the following detection indicators: the puerarin content ≥1.2 mg / ml, the icariin content ≥0.3 mg / ml, the tannin content 0.3-0.5 mg / ml, the anthocyanin content ≥0.8 mg / ml, the methanol residue ≤0.02 g / 100 ml, and the heavy metal limit: lead (Pb) ≤1.0 mg / kg, arsenic (As) ≤0.5 mg / kg

[0017] Beneficial effects of the present invention: The present invention realizes the precise connection between the effects of hangover, liver protection and hemostasis through the "time difference antagonism" mechanism of puerarin reaching peak value in 1 hour and tannins from sanguisorba officinalis reaching peak value in 2 hours, which not only quickly inhibits acetaldehyde toxicity but also continuously repairs the digestive tract mucosa, breaking through the limitation of single efficacy of traditional hangover products; the dynamic combination of salt-roasted epimedium and black wolfberry is adopted to achieve the balanced effect of warming yang without dryness and heat, and nourishing yin without stagnation and greasiness through "bidirectional regulation" technology, effectively solving the industry problem that aphrodisiac and edible products with the same origin as medicine are prone to cause yin deficiency and hyperactivity of fire; by using 0.85MPa ultrafine grinding and combining with three-stage filtration technology, the dissolution rate of puerarin is increased by 4 0%, tannin recovery rate ≥95%, and methanol residue is controlled at ≤0.02g / 100ml; by establishing multiple quality control indicators from raw material screening, such as icariin ≥0.5%, to finished product testing, puerarin ≥1.2mg / ml, anthocyanin ≥0.8mg / ml, etc., full-process monitoring of safety parameters such as heavy metal Pb ≤1.0mg / kg, As ≤0.5mg / kg is achieved; through the classification of base wine, 50%vol solid wine or 35%vol liquid wine is designed, which not only retains the mellow taste of traditional medicinal wine, but also develops low-alcohol health drinks to meet the dual needs of business entertainment and daily health care. DETAILED DESCRIPTION

[0018] Example 1

[0019] The invention discloses a medicinal and edible functional wine, comprising the following raw materials in proportion by weight: 0.9 kg of kudzu root, 470 g of kudzu flower, 300 g of epimedium, 200 g of sanguisorba officinalis charcoal, 200 g of sophora flower, 150 g of salvia miltiorrhiza, 150 g of fructus aurantii, 1.3 kg of black wolfberry, 130 g of liquorice and 10 kg of base wine;

[0020] The Sanguisorba officinalis charcoal is a Sanguisorba officinalis charcoal block, and the preparation method of the Sanguisorba officinalis charcoal block is as follows: after the Sanguisorba officinalis charcoal is processed, the block is cut into 5mm, and the decoction is pre-concentrated to retain tannins ≥95%;

[0021] The epimedium is salt-roasted epimedium, and the salt-roasting process of the salt-roasted epimedium is as follows: selecting leaves with thick leaves, icariin ≥ 0.5%, salt concentration 5%, frying temperature 150±5°C, moisture ≤ 8% after salt-roasting, icariin loss rate ≤ 5%, and drying without burnt spots after salt-roasting;

[0022] The base liquor is a pure-grain solid-state fermented liquor or a pure-grain liquid-fermented liquor, wherein the raw material ratio of the pure-grain solid-state fermented liquor is 60% sorghum, 20% wheat and 20% corn, the fermentation method is a traditional steamer barrel distillation process of solid-state fermentation in a ground jar for 30 days, the middle part of the liquor is obtained by cutting off the head and tail, and the base liquor is stored in a pottery jar for 6 months or more, the methanol limit is 0.04g / 100mL or less, and the alcohol content is 50±1%vol; the raw material ratio of the pure-grain liquid-fermented liquor is 50% corn, 30% rice and 20% glutinous rice, the fermentation method is a stainless steel tank liquid fermentation for 15 days, and the base liquor is stored in a stainless steel tank for 3 months or more through a continuous distillation process with alcohol gradient control, the base liquor is stored in a stainless steel tank for 3 months or more, the methanol limit is 0.03g / 100mL or less, and the alcohol content is 35±1%vol;

[0023] A method for preparing a functional wine having both medicinal and edible properties, comprising the following specific steps:

[0024] Step 1: Ultrafinely grind kudzu root, kudzu flower, epimedium, sanguisorba officinalis charcoal, sophora flower, salvia miltiorrhiza, fructus aurantii, black wolfberry and licorice according to the above proportions, using a jet mill at a pressure of 0.85 MPa to grind the medicinal materials to D90 ≤ 50 μm;

[0025] Step 2: Mix the crushed medicinal materials with base wine at a material-liquid ratio of 1:10 w / v, and soak in stages at 25±1℃ in the dark;

[0026] Step 3: decoct and concentrate the soaking liquid, remove the colloid by alcohol precipitation, and obtain a tannin recovery rate of ≥95%;

[0027] Step 4: Through three-stage filtration, using a terminal filtration membrane with a pore size of ≤0.45μm and a suspended particle residue of ≤5mg / L, a clarified medicinal and edible functional wine is obtained; the medicinal and edible functional wine obtained in the step 4 must meet the following detection indicators: the puerarin content is ≥1.2mg / ml, the icariin content is ≥0.3mg / ml, the tannin content is 0.3mg / ml, the anthocyanin content is ≥0.8mg / ml, the methanol residue is ≤0.02g / 100ml, and the heavy metal limit is: lead (Pb) ≤1.0mg / kg, arsenic (As) ≤0.5mg / kg.

[0028] Example 2

[0029] The invention discloses a medicinal and edible functional wine, comprising the following raw materials in proportion by weight: 1.05 kg of kudzu root, 535 g of kudzu flower, 350 g of epimedium, 225 g of sanguisorba officinalis charcoal, 230 g of sophora flower, 175 g of salvia miltiorrhiza, 150 g of fructus aurantii, 1.55 kg of black wolfberry, 130 g of liquorice and 10 kg of base wine;

[0030] The Sanguisorba officinalis charcoal is a Sanguisorba officinalis charcoal block, and the preparation method of the Sanguisorba officinalis charcoal block is as follows: after the Sanguisorba officinalis charcoal is processed, the block is cut into 5mm, and the decoction is pre-concentrated to retain tannins ≥95%;

[0031] The epimedium is salt-roasted epimedium, and the salt-roasting process of the salt-roasted epimedium is as follows: selecting leaves with thick leaves, icariin ≥ 0.5%, salt concentration 5%, frying temperature 150±5°C, moisture ≤ 8% after salt-roasting, icariin loss rate ≤ 5%, and drying without burnt spots after salt-roasting;

[0032] The base liquor is a pure-grain solid-state fermented liquor or a pure-grain liquid-fermented liquor, wherein the raw material ratio of the pure-grain solid-state fermented liquor is 60% sorghum, 20% wheat and 20% corn, the fermentation method is a traditional steamer barrel distillation process of solid-state fermentation in a ground jar for 30 days, the middle part of the liquor is obtained by cutting off the head and tail, and the base liquor is stored in a pottery jar for 6 months or more, the methanol limit is 0.04g / 100mL or less, and the alcohol content is 50±1%vol; the raw material ratio of the pure-grain liquid-fermented liquor is 50% corn, 30% rice and 20% glutinous rice, the fermentation method is a stainless steel tank liquid fermentation for 15 days, and the base liquor is stored in a stainless steel tank for 3 months or more through a continuous distillation process with alcohol gradient control, the base liquor is stored in a stainless steel tank for 3 months or more, the methanol limit is 0.03g / 100mL or less, and the alcohol content is 35±1%vol;

[0033] A method for preparing a functional wine having both medicinal and edible properties, comprising the following specific steps:

[0034] Step 1: Ultrafinely grind kudzu root, kudzu flower, epimedium, sanguisorba officinalis charcoal, sophora flower, salvia miltiorrhiza, fructus aurantii, black wolfberry and licorice according to the above proportions, using a jet mill at a pressure of 0.85 MPa to grind the medicinal materials to D90 ≤ 50 μm;

[0035] Step 2: Mix the crushed medicinal materials with base wine at a material-liquid ratio of 1:10 w / v, and soak in stages at 25±1℃ in the dark;

[0036] Step 3: decoct and concentrate the soaking liquid, remove the colloid by alcohol precipitation, and obtain a tannin recovery rate of ≥95%;

[0037] Step 4: Through three-stage filtration, using a terminal filtration membrane with a pore size of ≤0.45μm and a suspended particle residue of ≤5mg / L, a clarified medicinal and edible functional wine is obtained; the medicinal and edible functional wine obtained in the step 4 must meet the following detection indicators: the puerarin content is ≥1.2mg / ml, the icariin content is ≥0.3mg / ml, the tannin content is 0.4mg / ml, the anthocyanin content is ≥0.8mg / ml, the methanol residue is ≤0.02g / 100ml, and the heavy metal limits are: lead (Pb) ≤1.0mg / kg, arsenic (As) ≤0.5mg / kg.

[0038] Example 3

[0039] The invention discloses a medicinal and edible functional wine, which comprises the following raw materials in proportion by weight: 1.2 kg of Pueraria root, 600 g of Pueraria flower, 400 g of Epimedium, 250 g of Sanguisorba officinalis charcoal, 270 g of Sophora japonica flower, 200 g of Salvia miltiorrhiza, 150 g of Citrus aurantium, 1.7 kg of black wolfberry, 130 g of liquorice and 10 kg of base wine;

[0040] The Sanguisorba officinalis charcoal is a Sanguisorba officinalis charcoal block, and the preparation method of the Sanguisorba officinalis charcoal block is as follows: after the Sanguisorba officinalis charcoal is processed, the block is cut into 5mm, and the decoction is pre-concentrated to retain tannins ≥95%;

[0041] The epimedium is salt-roasted epimedium, and the salt-roasting process of the salt-roasted epimedium is as follows: selecting leaves with thick leaves, icariin ≥ 0.5%, salt concentration 5%, frying temperature 150±5°C, moisture ≤ 8% after salt-roasting, icariin loss rate ≤ 5%, and drying without burnt spots after salt-roasting;

[0042] The base liquor is a pure-grain solid-state fermented liquor or a pure-grain liquid-fermented liquor, wherein the raw material ratio of the pure-grain solid-state fermented liquor is 60% sorghum, 20% wheat and 20% corn, the fermentation method is a traditional steamer barrel distillation process of solid-state fermentation in a ground jar for 30 days, the middle part of the liquor is obtained by cutting off the head and tail, and the base liquor is stored in a pottery jar for 6 months or more, the methanol limit is 0.04g / 100mL or less, and the alcohol content is 50±1%vol; the raw material ratio of the pure-grain liquid-fermented liquor is 50% corn, 30% rice and 20% glutinous rice, the fermentation method is a stainless steel tank liquid fermentation for 15 days, and the base liquor is stored in a stainless steel tank for 3 months or more through a continuous distillation process with alcohol gradient control, the base liquor is stored in a stainless steel tank for 3 months or more, the methanol limit is 0.03g / 100mL or less, and the alcohol content is 35±1%vol;

[0043] A method for preparing a functional wine having both medicinal and edible properties, comprising the following specific steps:

[0044] Step 1: Ultrafinely grind kudzu root, kudzu flower, epimedium, sanguisorba officinalis charcoal, sophora flower, salvia miltiorrhiza, fructus aurantii, black wolfberry and licorice according to the above proportions, using a jet mill at a pressure of 0.85 MPa to grind the medicinal materials to D90 ≤ 50 μm;

[0045] Step 2: Mix the crushed medicinal materials with base wine at a material-liquid ratio of 1:10 w / v, and soak in stages at 25±1℃ in the dark;

[0046] Step 3: decoct and concentrate the soaking liquid, remove the colloid by alcohol precipitation, and obtain a tannin recovery rate of ≥95%;

[0047] Step 4: Through three-stage filtration, using a terminal filtration membrane with a pore size of ≤0.45μm and a suspended particle residue of ≤5mg / L, a clarified medicinal and edible functional wine is obtained; the medicinal and edible functional wine obtained in the step 4 must meet the following detection indicators: the puerarin content is ≥1.2mg / ml, the icariin content is ≥0.3mg / ml, the tannin content is 0.5mg / ml, the anthocyanin content is ≥0.8mg / ml, the methanol residue is ≤0.02g / 100ml, and the heavy metal limits are: lead (Pb) ≤1.0mg / kg, arsenic (As) ≤0.5mg / kg.

[0048] Components not described in detail herein are prior art.

[0049] Although the specific embodiments of the present invention have been described in detail above, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by ordinary technicians in this field, various changes can be made without departing from the purpose of the present invention. Modifications or deformations that do not involve creative work are still within the scope of protection of the present invention.

Claims

1. A functional wine that is both medicinal and edible, characterized in that: The invention comprises the following raw materials in proportion by weight: 0.9kg-1.2kg of kudzu root, 470g-600g of kudzu flower, 300g-400g of epimedium, 200g-250g of sanguisorba officinalis charcoal, 200g-270g of sophora japonica flower, 150g-200g of salvia miltiorrhiza, 150g of fructus aurantii, 1.3kg-1.7kg of black wolfberry, 130g of liquorice and 10kg of base wine.

2. The food-medicine functional wine according to claim 1, characterized in that: The kudzu root 0.9kg, kudzu flower 470g, epimedium 300g, sanguisorba officinalis charcoal 200g, sophora japonica flower 200g, salvia miltiorrhiza 150g, fructus aurantii 150g, black wolfberry 1.3kg, liquorice 130g and base wine 10kg.

3. The medicinal and edible functional wine according to claim 1, characterized in that: The kudzu root 1.05kg, kudzu flower 535g, epimedium 350g, sanguisorba officinalis charcoal 225g, sophora japonica flower 230g, salvia miltiorrhiza 175g, fructus aurantii 150g, black wolfberry 1.55kg, liquorice 130g and base wine 10kg.

4. The medicinal and edible functional wine according to claim 1, characterized in that: The kudzu root 1.2kg, kudzu flower 600g, epimedium 400g, sanguisorba officinalis charcoal 250g, sophora japonica flower 270g, salvia miltiorrhiza 200g, fructus aurantii 150g, black wolfberry 1.7kg, liquorice 130g and base wine 10kg.

5. The medicinal and edible functional wine according to claim 1, characterized in that: The Sanguisorba officinalis charcoal is a Sanguisorba officinalis charcoal block. The preparation method of the Sanguisorba officinalis charcoal block is as follows: after the Sanguisorba officinalis charcoal is prepared, the blocks are cut into 5 mm, and the decoction is pre-concentrated to retain tannins ≥95%.

6. The food-medicine functional wine according to claim 1, characterized in that: The epimedium is salt-roasted epimedium, and the salt-roasting process of the salt-roasted epimedium is as follows: selecting thick leaves, icariin ≥0.5%, salt concentration 5%, frying temperature 150±5°C, moisture ≤8% after salt-roasting, icariin loss rate ≤5%, and drying without burnt spots after salt-roasting.

7. The food-medicine functional wine according to claim 1, characterized in that: The base liquor is pure grain solid-state fermented liquor or pure grain liquid-fermented liquor. The raw material ratio of the pure grain solid-state fermented liquor is: 60% sorghum, 20% wheat and 20% corn. The fermentation method is solid-state fermentation in an earthen jar for 30 days, and the traditional steamer barrel distillation process is used to cut off the head and tail and take the middle part of the liquor. The liquor is stored in a pottery jar for ≥6 months, the methanol limit is ≤0.04g / 100mL, and the alcohol content is 50±1%vol; the raw material ratio of the pure grain liquid-fermented liquor is: 50% corn, 30% rice and 20% glutinous rice. The fermentation method is liquid fermentation in a stainless steel tank for 15 days, and a continuous distillation process with alcohol gradient control is used. The liquor is stored in a stainless steel tank for ≥3 months, the methanol limit is ≤0.03g / 100mL, and the alcohol content is 35±1%vol.

8. A method for preparing the medicinal and edible functional wine according to any one of claims 1 to 4, comprising the following specific steps: Step 1: Ultrafinely grind kudzu root, kudzu flower, epimedium, sanguisorba officinalis charcoal, sophora flower, salvia miltiorrhiza, fructus aurantii, black wolfberry and licorice according to the above proportions, using a jet mill at a pressure of 0.85 MPa to grind the medicinal materials to D90 ≤ 50 μm; Step 2: Mix the crushed medicinal materials with base wine at a material-liquid ratio of 1:10 w / v, and soak in stages at 25±1℃ in the dark; Step 3: decoct and concentrate the soaking liquid, and remove the colloid by alcohol precipitation process; Step 4: Through three-stage filtration, use the terminal filtration membrane with a pore size of ≤0.45μm and the suspended particle residue ≤5mg / L to obtain the clarified medicinal and edible functional wine.

9. The method for preparing a functional wine having both medicinal and edible properties according to claim 8, characterized in that: In the decoction concentration step, after the colloid is removed by an alcohol precipitation process, the tannin recovery rate is ≥95%.

10. The method for preparing a functional wine having both medicinal and edible properties according to claim 8, characterized in that: The medicinal and edible functional wine prepared in the step 4 must meet the following detection indicators: the puerarin content is ≥1.2 mg / ml, the icariin content is ≥0.3 mg / ml, the tannin content is 0.3-0.5 mg / ml, the anthocyanin content is ≥0.8 mg / ml, the methanol residue is ≤0.02 g / 100 ml, and the heavy metal limit is: lead (Pb) ≤1.0 mg / kg, arsenic (As) ≤0.5 mg / kg.