CN107099419B - Herba artemisiae scopariae-liquorice composite fermented wine and preparation method thereof - Google Patents

Abstract

The invention provides a capillary artemisia-liquorice composite fermented wine, which is prepared from the following raw materials in parts by weight: 4-6 parts of oriental wormwood, 2-4 parts of liquorice, 4-6 parts of schisandra chinensis, 4-6 parts of mulberries, 8-12 parts of cranberries, 75-150 parts of honey and the balance of water; the invention also provides a preparation method of the capillary artemisia-liquorice composite fermented wine. The herba artemisiae scopariae-liquorice composite fermented wine has high total polyphenol content, retains effective components for protecting liver, and obtains attractive color, smell and taste.

Description

Herba artemisiae scopariae-liquorice composite fermented wine and preparation method thereof

Technical Field

The invention belongs to the field of wine product production, and particularly relates to virgate wormwood herb-liquorice compound fermented wine with the effects of protecting liver, resisting oxidation and delaying senescence and a preparation method thereof.

Background

With the improvement of living standard, the requirements of people on health are higher and higher. It is known that alcohol can damage liver, mainly because alcohol can directly enter human blood circulation, and is oxidized and decomposed by alcohol dehydrogenase in vivo to form acetaldehyde which is extremely toxic to human liver. Fermented wine, also called brewed wine or raw wine, is formed by fermenting a substance containing starch and sugar materials by the action of yeast to produce an alcoholic component. Compared with the traditional wine obtained by blending and soaking high-alcohol wine, the fermented wine has rich nutrition, bright color, pure flavor and unique wine aroma, simultaneously reduces the bitter taste of the raw materials, has wide alcohol content of the product which is less than 24 percent and is mainly composed of beer, wine, fruit wine, yellow wine and the like, and has wide application range. Therefore, the development of the fermented wine product which can protect the health of drinkers, protect the liver, resist oxidation and delay aging is of great significance based on the fermented wine.

Chinese patent application 98120687.5 discloses a composition for protecting health of drinkers and its preparation method, wherein the composition is prepared from flos Puerariae Lobatae, semen Phaseoli Radiati, green tea, herba Artemisiae Scopariae, Poria, fructus crataegi, radix aucklandiae, Glycyrrhrizae radix, fructus Schisandrae chinensis, cooked semen Phaseoli Radiati, and curcumin by mixing. However, the composition needs to be taken before drinking or taken separately every day, and is easy to miss and affect the effect, and the raw materials used are excessive and the taste is not good, so that the application is limited.

Disclosure of Invention

In order to solve the problems, the inventor screens medicinal materials or food materials with the effects of dispelling the effects of alcohol and protecting the liver, utilizes the remarkable effects of the oriental wormwood, the liquorice and the schisandra on protecting the liver, uses the color of the mulberry and the acidity of the cranberry for matching, and ferments the raw materials with the honey with the function of moistening dryness, so that the obtained compound fermented wine has high total polyphenol content, retains effective components for protecting the liver and simultaneously obtains attractive color, smell and taste, thereby completing the invention.

Therefore, in one aspect, the invention provides a capillary artemisia-liquorice composite fermented wine, wherein the raw materials for preparing 500 parts of the composite fermented wine comprise the following components in parts by weight: 4-6 parts of oriental wormwood, 2-4 parts of liquorice, 4-6 parts of schisandra chinensis, 4-6 parts of mulberries, 8-12 parts of cranberries, 75-150 parts of honey and the balance of water. Preferably, the raw materials for preparing 500 parts of the compound fermented wine comprise the following components in parts by weight: 5 parts of oriental wormwood, 3 parts of liquorice, 5 parts of schisandra chinensis, 5 parts of mulberry, 10 parts of cranberry, 100 parts of honey and the balance of water.

The alcohol content of the composite fermented wine is 10 degrees.

In another aspect, the invention also provides a preparation method of the artemisia capillaris-liquorice compound fermented wine, and the method comprises the following steps:

(1) cleaning herba Artemisiae Scopariae, Glycyrrhrizae radix, fructus Schisandrae chinensis, Mori fructus, and cranberry, and soaking in water at room temperature for 25-35 min;

(2) raising the temperature to 90-100 ℃, and leaching for 30-50min to obtain a leaching solution;

(3) adding honey into the leaching solution, adding no water or supplementing water to a sufficient amount, and sterilizing to obtain a to-be-fermented solution;

(4) inoculating activated yeast into the liquid to be fermented according to the proportion of 2-8 per mill by weight, and fermenting at the constant temperature of 20-28 ℃ for 7-10 days to obtain a fermentation liquid;

(5) filtering the fermentation liquor by gauze to obtain the fermented wine.

Wherein, the leaching solution obtaining process in the step (2) is not carried out under a closed condition, so that a part of water is volatilized, and the longer the leaching time is, the more the water is volatilized and lost. In step (3), after honey is added to the leach liquor, water is added to make up the specified amount as appropriate.

Preferably, in the step (1), the weight of the water is 18-22 times, preferably 20 times of the total weight of the oriental wormwood, the liquorice, the schisandra chinensis, the mulberry and the cranberry.

Preferably, in step (3), the sterilization is performed at 80 ℃ for 10 min.

In the step (4), the activated yeast is obtained by adding 10% by weight of dry yeast to 10% aqueous glucose solution, and activating in water bath at 40 ℃ for 30 min; preferably, the inoculation ratio of the activated yeast is 4% by weight.

Preferably, in step (4), the fermentation is carried out at 25 ℃.

In the step (5), the gauze is 80-mesh gauze.

The capillary artemisia-liquorice composite fermented wine is clear, transparent, glossy and dark red in color; the wine flavor is rich, the traditional Chinese medicine flavor is rich, and the wine is harmonious and pleasant; has sour taste for stimulating body fluid production, pleasant sour taste, astringent taste, and high total polyphenol content, and has good effects of protecting liver, resisting oxidation, and delaying aging; low alcohol content, and is suitable for most people. And the preparation method is simple, the conditions are controllable, and the method is suitable for large-scale production.

Drawings

FIG. 1 shows the effect of fermentation temperature on the total polyphenol content of complex fermented wine in Experimental example 1.

FIG. 2 shows the effect of the amount of yeast added in Experimental example 2 on the total polyphenol content of complex fermented wine.

FIG. 3 shows the effect of the addition of honey on the total polyphenol content of complex fermented wine in Experimental example 3.

Detailed Description

Herba Artemisiae Scopariae, herba Artemisiae Annuae, and herba Artemisiae Annuae belong to Compositae. In traditional Chinese medicine clinical practice, oriental wormwood is mainly used for treating jaundice diseases. Cloud of 'materia medica shiyi': although artemisia species, seedling is strong, and can not die in winter, but can grow due to old work, so it is old, and then we add artemisia character. The main treatment is as follows: jaundice and infectious icteric hepatitis, has obvious liver protection effect, and has obvious curative effect on hepatitis A, hepatitis B and icteric hepatitis. The chemical components of herba Artemisiae Scopariae mainly include coumarin, volatile oil, organic acids, flavonoids, etc. In addition, herba Artemisiae Scopariae also has effects of lowering blood sugar, resisting blood coagulation, clearing away heat, relieving pain, resisting pathogenic microorganism, and resisting tumor. The capillary artemisia has wide pharmacological action and no adverse reaction. The medicine property is mild, and the medicine is a plant used as both medicine and food, and has better application and development prospects. Especially in the aspect of nourishing and protecting liver, the oriental wormwood has wide and unique biological activity in the aspects of liver, gallbladder, pancreas and the like, so the medicinal substances of the oriental wormwood can benefit more liver disease patients, and have important significance.

Radix Glycyrrhizae, also known as radix Glycytthizae and Lingtong, is the root and rhizome of Glycyrrhiza inflata, Glycyrrhiza glabra or Glycyrrhiza uralensis. Licorice root, radix Glycyrrhizae is a national herb, has the reputation of "nineteen herbs", and is used in clinical formulations in large quantities. The Glycyrrhrizae radix contains glycyrrhizic acid, flavonoids, liquiritigenin, and glycyrol. The liquorice has the effects of resisting inflammation, resisting virus, resisting atherosclerosis, relieving cough, eliminating phlegm, protecting liver, detoxifying, enhancing immunity and the like, and can effectively relieve diseases such as spleen deficiency, stomach weakness, fatigue, weakness, limb pain and the like. Because glycyrrhizic acid has pharmacological action of glucocorticoid and has no serious adverse reaction, it is widely used for treating various acute and chronic hepatitis and other diseases in clinic.

Schisandra chinensis, also known as fructus mume and Zanthoxylum bungeanum, is a dry mature fruit of Schisandra chinensis of Magnoliaceae, also known as Schisandra chinensis. The schisandra fruit contains volatile oil, lignin, polysaccharide, organic acid and other components and has high medicinal value. The lignin has a large specific gravity in the schisandra chinensis, and the pharmacological action of the lignin is obvious. Fructus Schisandrae has effects in protecting liver, dilating blood vessel, protecting central nerve, relieving cough, resisting tumor, and enhancing immunity. The schisandra chinensis has rich pharmacological actions and is widely applied clinically.

Mulberry, also known as Mulberry jujube and Mulberry, is a generic term for mature fruit clusters of Morus plants of Moraceae. The mulberry can be eaten and used as a medicine, and the traditional Chinese medicine believes that the mulberry is sweet and sour in taste and slightly cold in nature, and has the effects of promoting the production of body fluid to quench thirst, enriching blood and nourishing yin, improving immunity and the like. Through research, the mulberry contains phosphorus, malic acid, glucose and the like, contains a lot of active proteins, and has very obvious effects of improving immunity, delaying senility, maintaining beauty and keeping young, promoting the growth of red blood cells and preventing the reduction of white blood cells after being eaten frequently. The mulberry has rich pharmacological action, abundant mulberry resources and various varieties, and is one of natural species resources with great development potential. At present, a plurality of developed mulberry foods exist in the market of China, and are very popular with people.

Cranberry, also known as cranberry and cranberry, is a natural antibacterial health fruit. Cranberry is a red berry produced mainly in north america and the like, and is characterized by low calories, high fiber, multi-vitamins and multi-minerals. In recent years, foreign literature reports show that: the cranberry has the effects of reducing the incidence rate of dental caries and periodontitis, preventing urinary infection and the like. The cranberry has strong sour taste and is suitable for treating liver ache in traditional Chinese medicine. Cranberries are produced primarily in the united states and canada and are produced in very large quantities abroad. Cranberries have high medicinal value and Roots Stewarter have demonstrated the ability to clear helicobacter pylori infection, prevent gastritis and gastric ulcer. At present, a small amount of cranberry products are sold in the market of China, so the development prospect is good.

The inventor utilizes the remarkable effects of the oriental wormwood, the liquorice and the schisandra on protecting the liver, and uses the color of the mulberry and the acidity of the cranberry for matching, and the raw materials are fermented by the honey with the dryness moistening function, so that the obtained compound fermented wine has high total polyphenol content, retains effective components for protecting the liver and simultaneously obtains attractive color, smell and taste.

The present invention will be described in detail with reference to examples.

The sensory analysis and evaluation of the composite fermented wine are carried out by adopting the following methods:

the sensory evaluation personnel participating in the sensory evaluation are randomly selected from the personnel with rich experience of the sensory evaluation, and the number of the people is 8. The evaluation score of the composite fermented wine is divided into three items, wherein the color and the aroma respectively account for 30 points, the taste accounts for 40 points, and the average value and the sum of the average values of the final scores are taken as the sensory evaluation result of the fermented wine. Sensory evaluation criteria were established based on the properties of the fermented wine, see table 1.

The total polyphenol content of the compound fermented wine is measured by the following method:

the reagents used are shown in table 2.

The apparatus used is shown in table 3.

Formulation of Folin-Ciocalteu reagent

Adding 12.50 g of sodium molybdate, 50.00 g of sodium tungstate, 350.00 mL of distilled water, 50.00 mL of concentrated hydrochloric acid and 25.00 mL of concentrated phosphoric acid into a 1000 mL ground round bottom flask, fully and uniformly mixing, slightly boiling with small fire for refluxing for 10 hours, adding 75.00 g of lithium sulfate, 25.00 mL of distilled water and 4-5 drops of newly prepared saturated bromine water, continuously heating to boil for 15 min after opening to completely volatilize the bromine water, enabling the solution to be golden green, cooling, adding distilled water to reach a constant volume of 500 mL, storing in a brown reagent bottle, placing in a refrigerator for long-term refrigeration for standby, and diluting by 1 time when in use.

Preparation of Standard solutions

Accurately weighing 0.1000g of gallic acid standard, putting into a 100mL volumetric flask, adding distilled water to a constant volume to a scale, and shaking uniformly for later use. (1 mg of gallic acid in 1 mL)

Preparation of Standard Curve for Total Polyphenol content measurement

Accurately preparing 1 mg/mL gallic acid standard solution by using gallic acid as a standard substance, respectively sucking 0.0, 0.02, 0.04, 0.06, 0.08 and 0.10 mL of the gallic acid standard solution into a 10 mL brown volumetric flask, sequentially adding 1.0 mL of FC reagent and 2.0 mL of saturated sodium carbonate solution, fixing the volume by distilled water, shaking uniformly, standing for 2h, and measuring the absorbance at the wavelength of 760 nm. And performing parallel tests for three times, taking the average value, drawing a standard curve by taking the gallic acid mass concentration (mg/mL) as an abscissa and the absorbance (Abs) as an ordinate, and obtaining a linear regression equation.

Determination of sample solutions

After the fermentation liquid is naturally precipitated for 12 hours, sucking 0.10 mL of supernatant fermentation solution, 1mL of FC reagent and 2 mL of saturated sodium carbonate solution into a 10 mL brown volumetric flask, fixing the volume with distilled water, shaking uniformly and standing for 2 hours, measuring the absorbance of the sample at the wavelength of 760 nm, respectively calculating the total polyphenol content in the sample according to a standard curve, and carrying out parallel test for three times.

The following raw materials were used in the following examples:

herba artemisiae scopariae: shanxi, the origin; licorice root: gansu of the producing area; schisandra chinensis: liaoning in the area of delivery; and (3) mulberry fruit: the producing area is gentle; cranberry: canada in the place of production; honey: first grade, wang honey garden limited, jiang west; yeast: high activity dry yeast of Angel grape wine (10 wt% dry yeast is added into 10% glucose water solution, and water bath activation is carried out for 30min at 40 deg.C).

Example 1

The capillary artemisia-liquorice composite fermented wine in the embodiment is prepared by the following steps:

(1) cleaning 5g of oriental wormwood, 3g of liquorice, 5g of schisandra chinensis, 5g of mulberry and 10g of cranberry, and soaking in 560mL of water for 30min at normal temperature;

(2) raising the temperature to 100 ℃, and leaching for 40min to obtain a leaching solution;

(3) adding 100g Mel into the leaching solution, adding water to 500g, and sterilizing at 80 deg.C for 10 min;

(4) inoculating activated yeast into the sterilized fermentation liquor by 4 per mill by weight, and fermenting for 7 days at the constant temperature of 25 ℃ to obtain the fermentation liquor;

(5) filtering the fermentation liquor by 80-mesh gauze to obtain the fermented wine.

The method is adopted for evaluation and determination, the wine degree of the artemisia capillaris-liquorice compound fermented wine in the embodiment is 10 degrees, the sensory score is 94 (color 28, smell 29 and taste 37), and the total polyphenol content is 4.1 mu g/ml.

Example 2

The capillary artemisia-liquorice composite fermented wine in the embodiment is prepared by the following steps:

(1) cleaning 4g of oriental wormwood, 4g of liquorice, 5g of schisandra chinensis, 6g of mulberry and 8g of cranberry, and soaking in 378mL of water for 35min at normal temperature;

(2) raising the temperature to 90 ℃, and leaching for 30min to obtain a leaching solution;

(3) adding 75g Mel into the leaching solution, adding water to 500g, and sterilizing at 80 deg.C for 10 min;

(4) inoculating activated yeast into the sterilized fermentation liquor by 8 per mill by weight, and fermenting for 9 days at the constant temperature of 25 ℃ to obtain the fermentation liquor;

(5) filtering the fermentation liquor by 80-mesh gauze to obtain the fermented wine.

The method is adopted for evaluation and determination, the wine degree of the artemisia capillaris-liquorice compound fermented wine in the embodiment is 10 degrees, the sensory score is 92 (color 27, smell 27 and taste 38), and the total polyphenol content is 3.9 mu g/ml.

Example 3

The capillary artemisia-liquorice composite fermented wine in the embodiment is prepared by the following steps:

(1) cleaning 6g of oriental wormwood, 2g of liquorice, 6g of schisandra chinensis, 4g of mulberry and 12g of cranberry, and soaking in 660mL of water for 25min at normal temperature;

(2) raising the temperature to 100 ℃, and leaching for 50min to obtain a leaching solution;

(3) adding 150g of honey into the leaching solution, supplementing 500g with a small amount of water, and sterilizing at 80 deg.C for 10 min;

(4) inoculating activated yeast into the sterilized fermentation liquor by 2 per mill by weight, and fermenting for 10 days at the constant temperature of 25 ℃ to obtain the fermentation liquor;

(5) filtering the fermentation liquor by 80-mesh gauze to obtain the fermented wine.

The method is adopted for evaluation and determination, the wine degree of the artemisia capillaris-liquorice compound fermented wine in the embodiment is 10 degrees, the sensory score is 91 (color 26, smell 28 and taste 37), and the total polyphenol content is 3.8 mu g/ml.

In the research, the fermentation temperature, the yeast adding amount and the honey adding amount have great influence on the total polyphenol content and the sensory property of the oriental wormwood-liquorice low-alcohol fermented wine, so the three factors are respectively tested.

Experimental example 1

The fermentation temperature has important influence on the fermentation time, the main components and the taste of the fermented wine and is a main influence factor in the fermentation of the fruit wine. The proper temperature is beneficial to fermentation, so that the taste and quality of the fermented wine can be ensured, and the total polyphenol content in the fermented wine can be ensured.

The steps in the embodiment 1 are adopted, wherein (1) 5g of oriental wormwood, 3g of liquorice, 5g of schisandra chinensis, 5g of mulberry and 10g of cranberry are cleaned and then soaked in 560mL of water for 30min at normal temperature;

(2) raising the temperature to 100 ℃, and leaching for 40min to obtain a leaching solution;

(3) adding 100g Mel into the leaching solution, adding water to 500g, and sterilizing at 80 deg.C for 10 min;

(4) inoculating activated yeast into the sterilized fermentation liquor by 4 per mill by weight, and fermenting at constant temperature of 15 deg.C, 20 deg.C, 25 deg.C, 30 deg.C, and 35 deg.C for 7 days to obtain fermentation liquor;

(5) filtering the fermentation liquor by 80-mesh gauze to obtain the fermented wine.

Sensory evaluation and total polyphenol content measurement were performed by the methods described above, and the results are shown in table 4 and fig. 1.

It can be seen that the fermentation temperature has an influence on the color, aroma and taste of the oriental wormwood-liquorice fermented wine, when the temperature is low, the fermentation time is prolonged due to the slow propagation speed of yeast, and the growth of the yeast is influenced along with oxidation, so that the alcohol content is reduced because substances such as honey cannot be well utilized, and when the temperature is 30 ℃ and 35 ℃, the alcohol content is reduced because the fermentation speed of the yeast is increased and the substances such as honey cannot well generate ethanol and generate other substances. At 25 ℃, the color of the fermented wine is dark red, the wine aroma is strong, the fermented wine has a typical traditional Chinese medicine taste, at 15 ℃, the color of the fermented wine is poor, the wine aroma and the traditional Chinese medicine taste are light, the sour taste and the astringent taste in the mouth feel are slightly heavy, the aftertaste is bitter, the color, the aroma and the mouth feel at other temperatures are slightly worse than those at 25 ℃, the total polyphenol content in the fermented wine also shows a trend of increasing firstly and then decreasing along with the increase of the fermentation temperature, wherein the total polyphenol content in the fermented wine reaches the maximum value at 25 ℃.

Experimental example 2

The addition amount of the yeast has great influence on the quality of the fermented wine and the utilization rate of the fermentation substrate, and the addition of a proper amount of the yeast is beneficial to improving the quality of the fermented wine and the efficient utilization of the fermentation substrate.

The steps in the embodiment 1 are adopted, wherein (1) 5g of oriental wormwood, 3g of liquorice, 5g of schisandra chinensis, 5g of mulberry and 10g of cranberry are cleaned and then soaked in 560mL of water for 30min at normal temperature;

(2) raising the temperature to 100 ℃, and leaching for 40min to obtain a leaching solution;

(3) adding 100g Mel into the leaching solution, adding water to 500g, and sterilizing at 80 deg.C for 10 min;

(4) adding activated yeast into the sterilized fermentation liquor by the weight of 1 per mill, 2 per mill, 4 per mill, 6 per mill and 8 per mill, and fermenting at the constant temperature of 25 ℃ for 7 days to obtain the fermentation liquor;

(5) filtering the fermentation liquor by 80-mesh gauze to obtain the fermented wine.

Sensory evaluation and total polyphenol content measurement were performed by the methods described above, and the results are shown in table 5 and fig. 2.

It is understood from Table 5 and FIG. 2 that the amount of yeast has a large influence on the color, flavor and taste of the fermented wine. The consumption rate of honey increases with the increase of the addition amount of yeast, and when the addition is continued after the addition amount of yeast is increased to a certain amount, the temperature of the fermentation liquid is increased rapidly due to the rapid propagation rate of yeast, and other substances are generated, thereby reducing the alcoholic strength. Wherein in color, when the yeast is added in 4 per mill, the color is dark red, and when the yeast is added in 1 per mill and 8 per mill, the color is almost the same, and when the yeast is added in 4 per mill, the color is slightly dark; and when the content is 2 per thousand, 4 per thousand or 6 per thousand, the two aspects of the fragrance and the taste of the fermented wine are not changed too much. Meanwhile, in the total polyphenol content of the fermented wine, the total polyphenol content of the fermented wine tends to increase firstly and then decrease with the increase of the addition amount of the yeast.

Experimental example 3

Honey is a very nutritious food, and during fermentation, most of the glucose and fructose are converted into ethanol, while other nutrients are hardly reduced and some small amount of increase is observed. The addition amount of honey affects the quality of the fermented wine and the total polyphenol content in the fermented wine.

The main steps in the embodiment 1 are adopted, wherein (1) 5g of oriental wormwood, 3g of liquorice, 5g of schisandra chinensis, 5g of mulberry and 10g of cranberry are cleaned and then soaked in 560mL of water for 30min at normal temperature;

(2) raising the temperature to 100 ℃, and leaching for 50min to obtain a leaching solution;

(3) adding 50g, 75g, 100g, 125g, 150g honey into the leaching solution, optionally adding water or supplementing 500g with water, and sterilizing at 80 deg.C for 10 min;

(4) inoculating activated yeast into the sterilized fermentation liquor by 4 per mill by weight, and fermenting for 7 days at the constant temperature of 25 ℃ to obtain the fermentation liquor;

(5) filtering the fermentation liquor by 80-mesh gauze to obtain the fermented wine.

Sensory evaluation and total polyphenol content measurement were performed by the methods described above, and the results are shown in table 6 and fig. 3.

As can be seen from Table 6 and FIG. 3, the amount of honey added has a great influence on the color, aroma and taste of the fermented wine. The alcoholic strength of the fermentation liquor is increased along with the increase of the addition amount of the honey; when the addition amount of the honey is increased to a certain amount, the concentration of the honey is increased to inhibit the growth and reproduction of yeast, so that the alcoholic strength is reduced to a certain degree. Wherein in terms of color, when the addition amount of honey is 20% and 25%, the color is dark red; in the aspects of fragrance and taste, when the adding amount of honey is 15%, 20% and 25%, the change is not very large. Meanwhile, in the total polyphenol content of the fermented wine, the total polyphenol content of the fermented wine tends to increase firstly and then decrease with the increase of the addition amount of honey.

The above description has been made of only the preferred embodiments of the present invention, but the present invention is not limited to the above embodiments. It will be appreciated by those skilled in the art that any means which are the same or similar to achieve the technical effects of the invention should fall within the scope of the invention.

Claims (10)

1. The capillary artemisia-liquorice compound fermented wine is characterized in that 500 parts of the compound fermented wine are prepared from the following raw materials in parts by weight: 4-6 parts of oriental wormwood, 2-4 parts of liquorice, 4-6 parts of schisandra chinensis, 4-6 parts of mulberries, 8-12 parts of cranberries, 75-150 parts of honey and the balance of water; the capillary artemisia-liquorice composite fermented wine is prepared by the following steps:

(1) cleaning herba Artemisiae Scopariae, Glycyrrhrizae radix, fructus Schisandrae chinensis, Mori fructus, and cranberry, and soaking in water at room temperature for 25-35 min;

(2) raising the temperature to 90-100 ℃, and leaching for 30-50min to obtain a leaching solution;

(3) adding honey into the leaching solution, adding no water or supplementing water to a sufficient amount, and sterilizing to obtain a to-be-fermented solution;

(4) inoculating activated yeast into the liquid to be fermented according to the proportion of 2-8 per mill by weight, and fermenting at the constant temperature of 20-28 ℃ for 7-10 days to obtain a fermentation liquid;

(5) filtering the fermentation liquor by gauze to obtain fermented wine;

the method for obtaining the activated yeast comprises the following steps: adding dry yeast 10 wt% into 10% glucose water solution, and activating in water bath at 40 deg.C for 30 min.

2. The oriental wormwood-licorice root composite fermented wine according to claim 1, wherein the raw materials for preparing 500 parts by weight of the composite fermented wine comprise: 5 parts of oriental wormwood, 3 parts of liquorice, 5 parts of schisandra chinensis, 5 parts of mulberry, 10 parts of cranberry, 100 parts of honey and the balance of water.

3. The oriental wormwood-licorice root composite fermented wine according to claim 1 or 2, wherein the oriental wormwood-licorice root composite fermented wine is 10 °.

4. A method for preparing the oriental wormwood-licorice root composite fermented wine as described in any one of claims 1 to 3, the method comprising:

(1) cleaning herba Artemisiae Scopariae, Glycyrrhrizae radix, fructus Schisandrae chinensis, Mori fructus, and cranberry, and soaking in water at room temperature for 25-35 min;

(2) raising the temperature to 90-100 ℃, and leaching for 30-50min to obtain a leaching solution;

(3) adding honey into the leaching solution, adding no water or supplementing water to a sufficient amount, and sterilizing to obtain a to-be-fermented solution;

(4) inoculating activated yeast into the liquid to be fermented according to the proportion of 2-8 per mill by weight, and fermenting at the constant temperature of 20-28 ℃ for 7-10 days to obtain a fermentation liquid;

(5) filtering the fermentation liquor by gauze to obtain the fermented wine.

5. The preparation method according to claim 4, wherein in the step (1), the weight of the water is 18-22 times of the total weight of the virgate wormwood herb, the liquorice root, the Chinese magnoliavine fruit, the mulberry fruit and the cranberry.

6. The preparation method of claim 5, wherein the weight of the water is 20 times of the total weight of the oriental wormwood, the liquorice, the schisandra chinensis, the mulberry and the cranberry.

7. The method according to claim 4, wherein in the step (3), the sterilization is performed at 80 ℃ for 10 min.

8. The production method according to claim 4, wherein in the step (4), the inoculation ratio of the activated yeast is 4% by weight.

9. The method according to claim 4, wherein in the step (4), the fermentation is carried out at 25 ℃.

10. The method according to claim 4, wherein in the step (5), the gauze is an 80-mesh gauze.

Images