CN104928141A - Preparation method of lycium ruthenicum honey fruit wine - Google Patents

Abstract

The invention discloses a method for preparing fruit wine with black fruit wolfberry honey, and aims to provide a method for preparing fruit wine with the functions of nourishing qi and blood, slowing down aging, and beautifying and beautifying the skin. Mix Codonopsis honey and Astragalus honey, add activated carbon for adsorption; dilute the mixed honey, pass through a membrane filter; Add mixed honey to the clarified solution and stir evenly; beat red wolfberry and seabuckthorn; add black wolfberry pomace peel and seabuckthorn and red wolfberry mixed slurry into mixed honey, heat and sterilize, adjust pH value; add SO ₂ to the mixture and high-sugar yeast fermentation; pour the wine into a tank for aging; add licorice, rose, hawthorn, jujube seed, stevia and American ginseng into the fermented wine and shake to extract; mix honey and black fruit wolfberry enzymatic hydrolysis solution and extract wine The liquid is mixed and prepared, the acid-sugar ratio is adjusted, filtered and sterilized, packed with nitrogen, and the finished product is obtained.

Description

A kind of preparation method of black fruit wolfberry honey wine

technical field

The invention relates to the technical field of beverage production, in particular to a method for preparing black wolfberry honey wine.

Background technique

Fruit wine is a healthy and nutritious wine produced by using fresh fruits as raw materials, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutrients of the fruits. With its unique flavor and color, fruit wine has become a new consumption fashion.

Fruit wine is clear and transparent, sweet and sour, mellow and pure without peculiar smell. It has the unique aroma of the original fruit. Compared with liquor, beer and other alcohols, fruit wine has higher nutritional value. Inhibit the accumulation of fat in the human body, it contains a variety of amino acids needed by the human body, vitamin B ₁ , B ₂ , vitamin C and mineral elements such as iron, potassium, magnesium, zinc, etc. Although fruit wine contains alcohol, its content is similar to that of white wine and Compared with wine, it is very low, generally 5 to 10 degrees, and the highest is only 14 degrees. Proper drinking of fruit wine is good for health.

Honey wine has nearly 3,000 years of cultural heritage, and the wine body has the characteristics of nutrition and fitness, nourishing and strengthening, health care and beauty, and delaying aging, so it is more and more favored by many consumers. Today's low-alcohol and healthy drinking trend is integrated with the natural, green and healthy characteristics of mead, which releases more space for this kind of wine to win many consumers. Among the elderly, the proportion of alcohol drinkers is relatively large. However, in the face of the objective reality of their organ dysfunction and metabolic capacity gradually decreasing during their physiological changes, moderate drinking of low-alcohol alcohol can harmonize blood and promote qi, strengthen the spirit and keep out the cold, which is quite beneficial. Every time you taste small vinegar, it not only makes you feel refreshed, but also increases the secretion of gastric juice, promotes the digestion and absorption of food, and expands small blood vessels to improve blood circulation.

At present, the fermented fruit wines on the market are generally produced by single fruit juice fermentation, supplemented with sugar and fermentation with skin. During the fermentation process, reducing components such as anthocyanins are easily oxidized. While losing the functionality of the reducing ingredients, it produces bad smell and color, which greatly affects the product quality. And the kind of mead is single, can't satisfy the diversified demand of market.

Contents of the invention

The object of the present invention is to aim at the technical defects existing in the prior art, and provide a kind of preparation method of the black fruit wolfberry honey fruit wine with the effect of nourishing qi and blood, slowing down aging, beautifying and beautifying skin.

The technical scheme adopted for realizing the purpose of the present invention is:

A preparation method of black fruit wolfberry honey wine, comprising the steps of:

(1) Heat Codonopsis honey and Astragalus honey to 40-50°C respectively, and filter while hot in a sealed device to remove impurities and dead bees;

(2) Mix Codonopsis honey and Astragalus honey obtained in step (1) evenly according to the weight ratio of 1:1-1:5, and keep at 40-50°C; add 1-3% activated carbon to mix evenly, adsorb for 0.5-3h, remove Bad smell in honey, and then filter to remove activated carbon particles;

(3) the mixed honey that step (2) obtains is diluted 20-30 times, by 0.45-0.65 μ m film filter; -0.095～-0.092MPa, the rotating speed is 300r/min, the temperature is 50-60°C, and the water content of the obtained mixed honey is controlled to be 15-18%;

(4) Squeeze fresh black wolfberry juice, and then add pectinase for enzymolysis, wherein the added amount of pectinase is 1%, the enzymolysis temperature is 40°C, and the enzymolysis time is 1-2h; the obtained Centrifuge and filter the enzymolysis solution at 4°C and 1500r/min, the filtrate after centrifugation passes through a 0.45-0.65μm membrane filter at 4°C, seal the clarified liquid at 4°C and keep it away from light for later use, and the peel and pomace for later use ;

(5) Add the mixed honey with a water content of 15-17% obtained in step (3) to the clarified liquid obtained in step (4) and stir evenly to obtain a mixed liquid. The weight ratio of the clarified liquid to the mixed honey is 1:1-1 :5, the water content of the control mixture is 20-23%, and it is sealed and protected from light at 4°C;

(6) Fresh red wolfberry and seabuckthorn are beaten, mixed according to the ratio of 1:1-5:1 by weight, and sealed and stored at 4°C;

(7) Add the black wolfberry pomace peel produced in step (4) and the mixed slurry of seabuckthorn and red wolfberry in step (6) to the mixed honey in step (3), add water to mix, heat to 85°C, and extinguish for 30 minutes bacterium, citric acid to adjust the pH value to 3.5-4.0; wherein, black fruit pomace fruit peel: seabuckthorn and red wolfberry mixed slurry: mixed honey is 1:1:4, and the sugar content of the mixed solution obtained by adding water is controlled to be 20- 25%;

(8) Step (7) gained mixed solution is joined in fermenter, adds SO2 and high sugar yeast, SO Add-on is 0.3g/L, and the inoculum size of high sugar yeast is 5-9%, and fermentation temperature is 25 -28℃, the time is 5-8d;

(9) pour the wine liquid obtained in step (8) into a tank and age for 90 days. After the fermentation is over, let it stand for precipitation, take the supernatant and filter it through a 0.35-0.45 μm membrane filter, and then store it in a wine storage tank. The storage temperature is 8-13℃, humidity 80-90%;

(10) After drying appropriate amount of licorice, rose, hawthorn, jujube seed, stevia and American ginseng, crush and sieve them respectively; among them, licorice, red wolfberry, rose, hawthorn, wild jujube seed and American ginseng are 80-150 mesh, and stevia is 40- 60 mesh, stored for future use;

(11) Add the components of step (10) in proportion to the fermented wine obtained in step (9) and extract by shaking for 24 hours, the ratio of solid to liquid is 1:10, the temperature is 35°C, the extract is centrifuged for 15 minutes, and the supernatant is taken The liquid is filtered through a 0.35-0.45 μm membrane filter, and the filtrate is the extraction wine liquid, sealed and protected from light;

(12) Mix the mixture of honey and wolfberry enzymatic hydrolysis solution in step (5) and the extraction liquor obtained in step (11), add 0.01-1.5% tea polyphenols, add citric acid and white sugar Adjust the acid-sugar ratio, use a 0.35-0.45 μm membrane filter for membrane filtration, sterilize the filtrate, pack with nitrogen filling, and obtain the finished product of black wolfberry honey wine.

Compared with prior art, the beneficial effect of the present invention is:

1. The fruit wine of the present invention is prepared from a variety of natural plants. In the formula, Lycium barbarum is rich in proanthocyanidins and anthocyanins. These substances have the effects of anti-oxidation and scavenging free radicals. Beauty has a good effect. Red wolfberry has the functions of nourishing liver and kidney, improving eyesight, anti-aging, and regulating immunity. Roses contain more than 300 kinds of chemical components, such as aromatic alcohols, aldehydes, fatty acids, phenols, and essential oils and fats. Rose products are often eaten to soften the liver and refresh the stomach, soothe qi and activate blood circulation, beautify the skin, and make people feel refreshed. Hawthorn, digestion and invigorating the stomach, promoting qi and dispelling blood stasis, reducing turbidity and reducing fat. Jujube seed can calm the mind, nourish the liver, and suppress sweat. Stevia can lose weight and beautify, nourish yin and promote body fluid, help digestion, promote pancreas, spleen and stomach functions, and clear away heat and detoxify. An old saying goes: "American ginseng is cool in nature and nourishing. Anyone who wants to use ginseng without the warmth of ginseng can use it." Therefore, nourishing but not drying is the special feature of American ginseng. Licorice, traditional Chinese medicine believes that licorice is good for Qi, nourishing the middle, and harmonizing the effects of various medicines. Overwhelms the bitterness of other herbs. Astragalus honey and Codonopsis honey not only have the properties of honey, but also benefit the vital energy and promote fluid production, and have auxiliary effects on gastrointestinal stagnation, weak spleen and stomach, and deficiency of both Qi and blood. The compatibility between the above medicinal and food homologous components can play the role of beautifying and nourishing the skin and nourishing qi and blood.

2. The preparation method of black fruit wolfberry honey wine of the present invention adopts different processing techniques and conditions for different active ingredients, so that the active ingredients can be fully utilized; membrane filtration sterilization technology is adopted in the whole processing process to retain heat sensitivity and function Non-toxic ingredients; when filling, vacuum nitrogen-filled sealed packaging is used to isolate oxygen so that the aroma will not be lost over time, and the active ingredients with strong reducibility such as proanthocyanidins and anthocyanins are best protected.

Detailed ways

The present invention will be described in further detail below in conjunction with specific examples.

Example 1

(1) 15kg of Codonopsis honey and 15kg of Astragalus honey were heated to 45°C respectively, and filtered while hot in a sealed device with a nylon mesh with a pore size of 100 mesh to remove impurities, dead bees and other substances.

(2) Mix Codonopsis honey and Astragalus honey in step (1) evenly, and keep at 45°C. Add 3% activated carbon and mix evenly, absorb for 2h, remove bad smell in honey, remove activated carbon particles by filtration.

(3) Dilute the mixed honey obtained in step (2) 30 times, and pass through a 0.45 μm membrane filter. The obtained filtrate passes through a vacuum film centrifugal evaporator again, the vacuum degree is -0.095MPa, the rotating speed is 300r/min, the temperature is 50°C, and the water content of the obtained mixed honey is controlled to 15%.

(4) Fresh black wolfberry is selected, weighed 15kg, cleaned, squeezed the juice, added pectinase to carry out enzymolysis, the addition of pectinase is 1%, the enzymolysis temperature is 40 ℃, and the enzymolysis time is After 1.5h, centrifuge and filter at 4°C and a rotating speed of 1500r/min, then pass through a 0.45μm membrane filter at this temperature, seal the clarified liquid at low temperature (4°C) and keep it away from light for later use. ℃) for storage.

(5) Get 7.5kg of clarified liquid of step (4) gained and add the mixed honey 10kg of step (3) gained and stir evenly, control the water content of gained mixed liquid to be 20%, low-temperature sealed dark preservation (4 ℃).

(6) Select clean and intact red wolfberry and seabuckthorn, weigh 3.5kg red wolfberry and 1.5kg seabuckthorn fruit, beat and mix them respectively, and store them in a sealed seal at low temperature (4°C).

(7) Add 20 kg of mixed honey obtained in step (3) to the black fruit pomace peel of wolfberry obtained in step (4), the mixed slurry of seabuckthorn and red wolfberry obtained in step (6), add water to mix, heat to 85 ° C, and extinguish for 30 minutes Bacteria, adjusted to pH 3.7 with citric acid. Wherein, according to the weight ratio, the ratio of black wolfberry pomace peel: seabuckthorn and red wolfberry mixed slurry: mixed honey is 1:1:4, and the sugar content in the mixed solution is controlled to be 25% by adding water.

(8) Add the mixed solution of step (7) gained in the fermenter, add SO ₂ and high sugar yeast fermentation, wherein, the addition of SO ₂ is 0.3g/L, the high sugar yeast inoculum is 7%, and the fermentation temperature is 26 ℃, time 6d.

(9) pouring the liquor in the step (8) back and aging for 90 days. After the fermentation is over, let it stand for precipitation, take the supernatant and filter it through a 0.45 μm membrane filter, and then store it in a wine storage tank at a temperature of 8°C and a humidity of 80%.

(10) After routinely drying licorice, rose, hawthorn, jujube seed, stevia and American ginseng, weigh 0.5% of licorice, 1% of rose, 2% of hawthorn, wild jujube according to the total amount of fermentation broth in step (9) by weight Kernel 0.3%, stevia 0.5%, and American ginseng 0.7% were crushed and sieved respectively. Among them, licorice, red wolfberry, rose, hawthorn, jujube seed, and American ginseng are 80-150 mesh, and stevia is 40-60 mesh.

(11) Add each component in step (10) to the fermented wine obtained in step (9) and shake and extract for 24 hours, the ratio of solid to liquid is 1:10, the temperature is 35°C, the extract is centrifuged for 15 minutes, and the supernatant is taken After filtering through a 0.45 μm membrane, the filtrate is the extraction wine liquid, sealed and protected from light.

(12) Mix the honey in step (5) with the enzymatic hydrolyzate of Lycium barbarum and the liquor extracted in step (11) at a ratio of 1:7, add 0.85% tea polyphenols, add citric acid and White granulated sugar is used to adjust the acid-sugar ratio, filtered through a 0.45 μm membrane filter, and the filtrate is sterilized and packed with nitrogen to obtain the finished product of black wolfberry honey wine.

Example 2

(1) 10 kg of Codonopsis honey and 10 kg of Astragalus honey are heated to 45°C respectively, and filtered while hot in a sealed device using a nylon mesh with a pore size of 100 mesh to remove impurities, dead bees and other substances.

(2) Mix the honey obtained in step (1) evenly and keep it at 45°C. Add 2% activated carbon and mix evenly, adsorb for 2 hours, remove the bad smell in honey, and remove activated carbon particles by filtration.

(3) Dilute the mixed honey obtained in step (2) by 25 times, and pass it through a 0.45 μm membrane filter. The filtrate is then passed through a vacuum thin film centrifugal evaporator with a vacuum degree of -0.094 MPa, a rotating speed of 300 r/min, and a temperature of 50° C. to control the water content of the mixed honey to 16%.

(4) After selecting fresh black wolfberry, weigh 12kg, wash, squeeze the juice, and use pectinase to carry out enzymolysis treatment. h. Centrifuge at 4°C with a rotation speed of 1500r/min. At this temperature, pass through a 0.45 μm membrane filter. The clarified liquid is sealed at low temperature (4°C) and protected from light for later use. The peel and pomace are stored at low temperature (4°C) for later use.

(5) Add 8 kg of clarified liquid obtained in step (4) to 10 kg of mixed honey obtained in step (3) and stir evenly, control the water content to 20%, and store in a sealed and dark place at low temperature (4° C.).

(6) Select clean, fresh and intact red wolfberry and seabuckthorn, weigh 2kg of red wolfberry and 1kg of seabuckthorn fruit, beat and mix them respectively, and store them sealed at low temperature (4°C).

(7) Add 10 kg of mixed honey obtained in step (3) to the black fruit pomace peel of wolfberry obtained in step (4), and the mixed slurry of seabuckthorn and red wolfberry in step (6), add water to mix, heat to 85°C, sterilize for 30 minutes, lemon The acid adjusts the pH to 3.7. Wherein, the ratio by weight of black wolfberry pomace peel: seabuckthorn and red wolfberry mixed slurry: mixed honey is 1:1:4, and the sugar content in the mixed solution is controlled to 22% by adding water.

(8) Add the mixed solution obtained in step (7) into a fermenter, add SO ₂ and high sugar yeast to ferment. Among them, the addition amount of SO ₂ is 0.3g/L, the inoculum amount of high sugar yeast is 6%, the fermentation temperature is 26°C, and the time is 5d.

(9) pouring the liquor in the step (8) back and aging for 90 days. After the fermentation is over, let it stand for precipitation, take the supernatant and filter it through a 0.45 μm membrane filter, and then store it in a wine storage tank at a temperature of 8°C and a humidity of 80%.

(10) After routine drying of licorice, rose, hawthorn, wild jujube seed, stevia and American ginseng, weigh 0.7% of licorice, 2% of rose, 4% of hawthorn, wild jujube according to the total amount of fermentation broth in step (9) by weight Kernel 0.6%, stevia 0.8%, and American ginseng 1.9% were crushed and sieved respectively. Among them, licorice, red wolfberry, rose, hawthorn, jujube seed, and American ginseng are 80-150 mesh, and stevia is 40-60 mesh.

(11) Add each component in step (10) to the fermented wine obtained in step (9) and shake and extract for 24 hours, the ratio of solid to liquid is 1:10, the temperature is 35°C, the extract is centrifuged for 15 minutes, and the supernatant is taken After filtering through a 0.45μm membrane filter, the filtrate is the extraction wine liquid, sealed and protected from light.

(12) Mix the mixture of honey and wolfberry enzymolysis solution in step (5) and the leaching wine obtained in step (11) at a ratio of 1:10, add 1.2% tea polyphenols, add appropriate amount of citric acid and Adjust the acid-sugar ratio with white granulated sugar, filter through a 0.45 μm membrane filter, sterilize the filtrate, pack with nitrogen, and obtain the finished product of black fruit wolfberry honey wine.

Example 3

(1) 15 kg of Codonopsis honey and 30 kg of Astragalus honey are heated to 45°C respectively, and filtered while hot in a sealed device using a nylon mesh with a pore size of 100 mesh to remove impurities, dead bees and other substances.

(2) Mix the honey in step (1) evenly and keep it at 45°C. Add 3% activated carbon and mix evenly, adsorb for 2 hours, remove bad smell in honey, and remove activated carbon particles by filtration.

(3) Dilute the mixed honey obtained in step (2) by 30 times, and pass through a 0.45 μm membrane filter. The filtrate is then passed through a vacuum thin film centrifugal evaporator with a vacuum degree of -0.095 MPa, a rotating speed of 300 r/min, and a temperature of 50° C. to control the water content of the mixed honey to 17%.

(4) After selecting fresh black wolfberry, weigh 25kg, wash, squeeze the juice, and use pectinase to carry out enzymolysis treatment. h, centrifuge at 4°C and 1500r/min, pass through a 0.45μm membrane filter at this temperature, seal the clarified liquid at low temperature (4°C) and keep it away from light for later use, and store the peel and pomace at low temperature (4°C) for later use.

(5) Add 12 kg of clarified liquid gained in step (4) into 15 kg of mixed honey gained in step (3) and stir evenly, control the water content to 23%, and store in a sealed and dark place at low temperature (4° C.).

(6) Select clean and intact red wolfberry and seabuckthorn, weigh 7.5kg of red wolfberry and 2.5kg of seabuckthorn fruit, beat and mix them respectively, and store them sealed at low temperature (4°C).

(7) Add 30 kg of mixed honey obtained in step (3) to the black fruit pomace peel of wolfberry fruit in step (4), and the mixed slurry of seabuckthorn and red wolfberry obtained in step (6), add water to mix, heat to 85°C, sterilize for 30 minutes, lemon The acid adjusts the pH to 3.7. Wherein, black wolfberry pomace peel: seabuckthorn and red wolfberry mixed slurry: mixed honey = 1:1:4, and the sugar content in the mixed solution is controlled to 25% by adding water.

(8) Add the mixed solution obtained in step (7) into the fermenter, add SO ₂ and high sugar yeast for fermentation, wherein the addition of SO ₂ is 0.3g/L, the inoculation amount of high sugar yeast is 9%, and the fermentation temperature is 26°C , time 8d.

(9) pouring the liquor in the step (8) back for aging (90d). After the fermentation is over, let it sit for precipitation, take the supernatant and filter it with a 0.45 μm membrane filter, and then transfer it to a wine storage tank. The wine storage temperature is 8°C and the humidity is 80%.

(10) After routinely drying licorice, rose, hawthorn, wild jujube seed, stevia and American ginseng, weigh 1% of licorice, 2.4% of rose, 2.4% of hawthorn, wild jujube according to the total amount of fermentation broth in step (9) by weight Kernel 1.2%, stevia 1%, and American ginseng 2% were crushed and sieved respectively. Among them, licorice, red wolfberry, rose, hawthorn, jujube seed, and American ginseng are 80-150 mesh, and stevia is 40-60 mesh.

(11) Add each component obtained in step (10) to the fermented wine obtained in step (9) and shake and extract for 24 hours, the ratio of solid to liquid is 1:10, the temperature is 35°C, the extract is centrifuged for 15 minutes, and the supernatant is taken through Filter with a 0.45 μm membrane filter, and the filtrate is the extraction wine liquid, sealed and protected from light.

(12) Mix the mixture of honey and wolfberry enzymolysis solution in step (5) and the liquor extracted from step (11) at a ratio of 1:15, add 1.3% tea polyphenols, and add an appropriate amount of citric acid Adjust the acid-sugar ratio with white granulated sugar, perform membrane filtration with a 0.45 μm membrane filter, sterilize the filtrate, pack with nitrogen filling, and obtain the finished product of black fruit wolfberry honey wine.

The above is only a preferred embodiment of the present invention, it should be pointed out that, for those of ordinary skill in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, these improvements and Retouching should also be regarded as the protection scope of the present invention.

Claims (3)

1. a preparation method of black fruit wolfberry honey wine, is characterized in that, comprises the steps: (1) Heat Codonopsis honey and Astragalus honey to 40-50°C respectively, and filter while hot in a sealed device to remove impurities and dead bees; (2) Mix Codonopsis honey and Astragalus honey obtained in step (1) evenly according to the weight ratio of 1:1-1:5, and keep at 40-50°C; add 1-3% activated carbon to mix evenly, adsorb for 0.5-3h, remove Bad smell in honey, and then filter to remove activated carbon particles; (3) the mixed honey that step (2) obtains is diluted 20-30 times, by 0.45-0.65 μ m film filter; -0.095～-0.092MPa, the rotating speed is 300r/min, the temperature is 50-60°C, and the water content of the obtained mixed honey is controlled to be 15-18%; (4) Squeeze fresh black wolfberry juice, and then add pectinase for enzymolysis, wherein the added amount of pectinase is 1%, the enzymolysis temperature is 40°C, and the enzymolysis time is 1-2h; the obtained Centrifuge and filter the enzymolysis solution at 4°C and 1500r/min, the filtrate after centrifugation passes through a 0.45-0.65μm membrane filter at 4°C, seal the clarified liquid at 4°C and keep it away from light for later use, and the peel and pomace for later use ; (5) Add the mixed honey with a water content of 15-17% obtained in step (3) to the clarified liquid obtained in step (4) and stir evenly to obtain a mixed liquid. The weight ratio of the clarified liquid to the mixed honey is 1:1-1 :5, the water content of the control mixture is 20-23%, and it is sealed and protected from light at 4°C; (6) Fresh red wolfberry and seabuckthorn are beaten, mixed according to the ratio of 1:1-5:1 by weight, and sealed and stored at 4°C; (7) Add the black wolfberry pomace peel produced in step (4) and the mixed slurry of seabuckthorn and red wolfberry in step (6) to the mixed honey in step (3), add water to mix, heat to 85°C, and extinguish for 30 minutes bacterium, citric acid to adjust the pH value to 3.5-4.0; wherein, black fruit pomace fruit peel: seabuckthorn and red wolfberry mixed slurry: mixed honey is 1:1:4, and the sugar content of the mixed solution obtained by adding water is controlled to be 20- 25%; (8) Add the mixed solution of step (7) gained in the fermenter, add SO ₂ and high sugar yeast, the addition of SO ₂ is 0.3g/L, the inoculum size of high sugar yeast is 5-9%, the fermentation temperature The temperature is 25-28℃, and the time is 5-8d; (9) pour the wine liquid obtained in step (8) into a tank and age for 90 days. After the fermentation is over, let it stand for precipitation, take the supernatant and filter it through a 0.35-0.45 μm membrane filter, and then store it in a wine storage tank. The storage temperature is 8-13℃, humidity 80-90%; (10) After drying licorice, rose, hawthorn, jujube seed, stevia and American ginseng, they are crushed and sieved respectively; among them, licorice, red wolfberry, rose, hawthorn, wild jujube seed and American ginseng are 80-150 mesh, and stevia is 40-60 mesh. purpose, store for later use; (11) Add the components of step (10) in proportion to the fermented wine obtained in step (9) and extract by shaking for 24 hours, the ratio of solid to liquid is 1:10, the temperature is 35°C, the extract is centrifuged for 15 minutes, and the supernatant is taken The liquid is filtered through a 0.35-0.45 μm membrane filter, and the filtrate is the extraction wine liquid, sealed and protected from light; (12) Mix the mixture of honey and wolfberry enzymatic hydrolysis solution in step (5) and the extraction liquor obtained in step (11), add 0.01-1.5% tea polyphenols, add citric acid and white sugar Adjust the acid-sugar ratio, use a 0.35-0.45 μm membrane filter for membrane filtration, sterilize the filtrate, pack with nitrogen filling, and obtain the finished product of black wolfberry honey wine. 2. the preparation method of black fruit wolfberry honey wine according to claim 1 is characterized in that, by the total amount of fermented liquid in the step (9), take by weight licorice 0.1-1.5%, rose 1-3%, Hawthorn 1-6%, jujube seed 0.1-1.5%, stevia 0.1-2%, American ginseng 0.1-2%. 3. according to the preparation method of claim 1 and 2 described black fruit wolfberry honey fruit wine, it is characterized in that, the mixing ratio by weight ratio of the mixed solution of step (5) and the leaching wine liquid of step (11) gained is 1 :3-1:20.