This application provides a Sichuan pepper compound functional
wine and its preparation method. Addressing the shortcomings of traditional Sichuan pepper wines, such as low
dissolution rate of active ingredients, bitter
flavor,
nutrient waste, and poor stability, this application utilizes a gradient
solvent extraction method to separate water-soluble,
alcohol-soluble, and oil-soluble components, thoroughly removing
flavonoid bitter substances. After
defatting and deproteinizing,
cellulose and
plant fiber are retained, and grain
fermentation is added to prepare a flavoring
wine, incorporating
dietary fiber and active nutrients. Sichuan pepper essence, compound refined liquid, and fermented flavoring
wine are mixed in a specific ratio to produce the finished product. This product possesses synergistic
health benefits, including warming the middle jiao and dispelling cold, replenishing qi and blood, strengthening the
spleen and removing dampness, and promoting
blood circulation. It is gentle without being
drying, nourishing without being greasy, suitable for large-scale industrial production and small-scale
processing, and has significant practical value and market prospects.