CN107619764B - Lily wine and preparation method thereof - Google Patents

Abstract

The invention provides a lily wine and a preparation method thereof. The specific steps are: firstly pulverizing medicinal lily tablets and lychee seeds, adding water, mixing and beating, and separating to obtain a first liquid part and a first solid part, and the first solid part is heated The citric acid aqueous solution treatment and the water soaking treatment remove the bitter substances therein and pulverize them into ultrafine powder, the first liquid part utilizes hydroxypropyl-β-cyclodextrin to embed the bitter substances therein, merge and ferment, and finally add pomegranate juice and Polygonatum japonica powder can be aged to obtain a lily wine, which has no bitterness, good flavor and long shelf life, and has potential market promotion value.

Description

A kind of lily wine and preparation method thereof

technical field

The invention relates to the technical field of winemaking, in particular to a lily wine and a preparation method thereof.

Background technique

Lily is a perennial herbaceous bulbous plant of the monocotyledonous Liliaceae genus, and its underground bulb is formed by many scales. It is the first batch of precious plant resources for medicinal and edible purposes issued by the Ministry of Health.

Lily is mainly divided into vegetable lily and medicinal lily. The former has a thin fleshy petal and a crisp texture, which is only suitable for eating in vegetables. Medicinal lily is rich in nutrients such as starch, protein, fat, calcium, phosphorus, iron, vitamins, etc. Medicinal lily contains alkaloids, steroidal glycosides, polysaccharides and other functional factors. At the same time, it is also rich in starch, protein, fat, calcium, phosphorus, iron, vitamins and other nutrients, which have nutritional and nourishing effects on the human body. In addition to wild sources, domestic medicinal lily has also been widely cultivated artificially, and is widely used for diet and medicinal purposes.

Lily wine is one of the application forms of deep processing of medicinal lily, but the current brewing technology of lily wine is usually mixed and fermented with grains, which conceals the flavor of lily itself, and cannot fully extract the beneficial substances in medicinal lily. The shelf life is short and cannot be stored for a long time. . In addition, the medicinal lily is slightly bitter, and the wine is slightly bitter, which affects the taste.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a lily wine and a preparation method thereof, which have no bitterness, good flavor and long shelf life.

To achieve the above object, the present invention is achieved through the following scheme:

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize the medicinal lily tablets and the lychee seeds to 60～80 meshes, mix them according to the mass ratio of 1:0.08～0.1, then add 3～4 times the total weight of purified water, mix and beat, and separate the solid and liquid to obtain the first a liquid part and a first solid part;

(2) adding the first solid part to the citric acid aqueous solution of 0.3% boiling mass concentration, filtering while hot after 3 minutes to obtain the second solid part, then adding water and stirring for 2 to 3 hours, filtering and pulverizing the system into superfine powder;

(3) adding hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stirring and heating to 40-50° C., and then cooling naturally to bury the bitter substances in the first liquid part to obtain the first liquid part. Two liquid parts;

(4) adding the ultrafine powder of step (2) into the second liquid part of step (3), then adding high activity yeast liquid, and fermenting at 18～25°C for 3～4 days;

(5) stand for clarification, filter, transfer the obtained filtrate into an aging tank, add pomegranate juice and Polygonatum japonica powder, age for 90-120 days, filter and sterilize to obtain the final product.

Preferably, the lychee pit in step (1) is obtained by peeling the fresh lychee and separating the pulp.

Preferably, in step (2), the mass-volume ratio of the first solid part to the aqueous citric acid solution is 1 g: 50-60 mL; the mass-volume ratio of the second solid part to water is 1 g: 100-120 mL.

Preferably, in step (2), the ultrafine powder is obtained by pulverizing with a cryogenic pulverizer.

Preferably, in step (3), the amount of hydroxypropyl-β-cyclodextrin added is 0.1-0.2% of the total weight of the first liquid part.

Preferably, in step (4), the highly active yeast liquid is obtained by adding highly active dry yeast to 10-15 times the weight of 35°C water, dissolving and activating for 20-30 minutes.

Preferably, in step (4), the addition amount of the highly active yeast liquid is 6-8% of the weight of the second liquid portion.

Preferably, in step (5), the addition amounts of pomegranate juice and Polygonatum japonica powder are respectively 0.5-0.8% and 2-3% by weight of the filtrate.

Further preferably, the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

Preferably, the sterilization method in step (5) is pasteurization.

A lily wine is prepared by the above method.

The beneficial effects of the present invention are:

1, the present invention first pulverizes medicine lily tablet and lychee seed, mixes beating after adding water, separates and obtains the first liquid part and the first solid part, and the first solid part removes the bitter substance wherein through hot citric acid aqueous solution processing and water immersion processing And pulverized into ultra-fine powder, the first liquid part uses hydroxypropyl-β-cyclodextrin to encapsulate the bitter substances in it, merges and ferments, finally adds pomegranate juice and Polygonatum japonica powder, and ages to obtain a lily wine without bitterness. , good flavor and long shelf life.

2. The present invention retains the nutritional components of the medicinal lily tablet, and simultaneously eliminates the bitterness of the medicinal lily tablet and the lychee pit. Polygonatum japonica also belongs to the Liliaceae family, and the addition of the Polygonatum japonica powder can synergize with the medicinal lily to further improve the flavor.

3. The present invention does not add grains for mixed fermentation, does not affect the flavor of the lily itself, and has a unique taste.

4. The antioxidant substances contained in lychee pit and pomegranate juice work synergistically to effectively prolong the shelf life of lily wine.

Detailed ways

The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

The Polygonatum japonica powder involved in the present invention was purchased from Xi'an Haoyuan Biotechnology Co., Ltd.

Example 1

A preparation method of lily wine, the concrete steps are as follows:

(1) medicine lily tablet and lychee seed are pulverized to 60 meshes respectively, mix according to mass ratio 1: 0.08, then add the purified water of 3 times total weight, mix and beat, solid-liquid separation, obtains the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 2 hours, use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the aqueous citric acid solution is 1g: 50mL, and the mass volume ratio of the second solid part and water is 1g: 100mL;

(3) Add 0.1% by weight of hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stir and heat to 40° C., and then naturally cool to bury the bitterness in the first liquid part substance to obtain a second liquid fraction;

(4) adding the ultrafine powder of step (2) into the second liquid part of step (3), then adding 6% of the high-activity yeast liquid by weight of the second liquid part, and fermenting at 18°C for 3 days;

(5) stand for clarification, filter, transfer gained filtrate into aging tank, add pomegranate juice and Polygonatum japonica powder that are respectively 0.5% and 2% of filtrate weight, age for 90 days, filter, pasteurize, and obtain final product .

Wherein, in step (4), the highly active yeast liquid is obtained by adding 10 times the weight of highly active dry yeast to 35° C. water, dissolving and activating for 20 minutes.

In step (5), the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Example 2

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize medicine lily tablet and lychee seed to 80 mesh, mix according to mass ratio 1: 0.1, then add the purified water of 4 times of total weight, mix and beat, solid-liquid separation, obtains the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 3 hours, and use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the citric acid aqueous solution is 1g: 60mL, and the mass volume ratio of the second solid part and water is 1g: 120mL;

(3) Add 0.2% by weight of hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stir and heat to 50° C., and then naturally cool to bury the bitterness in the first liquid part substance to obtain a second liquid fraction;

(4) adding the ultrafine powder of step (2) to the second liquid part of step (3), then adding 8% of the high-activity yeast liquid by weight of the second liquid part, and fermenting at 25°C for 4 days;

(5) stand for clarification, filter, the gained filtrate is transferred into the aging tank, add pomegranate juice and the Polygonatum japonica powder that are respectively 0.8% and 3% of the filtrate weight, age for 120 days, filter, pasteurize, to obtain final product .

Wherein, in step (4), the high-activity yeast liquid is obtained by adding high-activity dry yeast to 15 times the weight of 35° C. water, dissolving and activating for 30 minutes.

In step (5), the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Example 3

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize medicine lily tablet and lychee seed to 60 mesh, mix according to mass ratio 1: 0.1, then add the purified water of 3 times total weight, mix and beat, solid-liquid separation, obtains the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 2 hours, use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the aqueous citric acid solution is 1g: 60mL, and the mass volume ratio of the second solid part and water is 1g: 100mL;

(3) Add 0.1% by weight of hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stir and heat to 50° C., and then naturally cool to bury the bitterness in the first liquid part substance to obtain a second liquid fraction;

(4) adding the ultrafine powder of step (2) into the second liquid part of step (3), then adding 6% of the high-activity yeast liquid by weight of the second liquid part, and fermenting at 25°C for 3 days;

(5) stand for clarification, filter, the gained filtrate is transferred into the aging tank, add pomegranate juice and 2% of the filtrate weight respectively, pomegranate juice and Polygonatum japonica powder, aging for 120 days, filter, pasteurize, to obtain final product .

Wherein, in step (4), the highly active yeast liquid is obtained by adding highly active dry yeast to 10 times the weight of 35° C. water, dissolving and activating for 30 minutes.

In step (5), the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Example 4

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize medicine lily tablet and lychee nucleus to 80 mesh, mix according to mass ratio 1: 0.08, then add the purified water of 4 times of gross weight, mix and beat, solid-liquid separation, obtains the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 3 hours, and use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the citric acid aqueous solution is 1g: 50mL, and the mass volume ratio of the second solid part and water is 1g: 120mL;

(3) Add 0.2% by weight of hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stir and heat to 40° C., and then naturally cool to bury the bitterness in the first liquid part substance to obtain a second liquid fraction;

(4) adding the ultrafine powder of step (2) to the second liquid part of step (3), then adding 8% of the high-activity yeast liquid by weight of the second liquid part, and fermenting at 18°C for 4 days;

(5) stand for clarification, filter, the gained filtrate is transferred into the aging tank, add pomegranate juice and the Polygonatum japonica powder that are respectively 0.5% and 3% of the filtrate weight, age for 90 days, filter, pasteurize, to obtain final product .

Wherein, in step (4), the highly active yeast liquid is obtained by adding 15 times the weight of highly active dry yeast to 35° C. water, dissolving and activating for 20 minutes.

In step (5), the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Example 5

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize medicine lily tablet and lychee nucleus to 70 mesh, mix according to mass ratio 1: 0.09, then add the purified water of 3.5 times total weight, mix and beat, solid-liquid separation, obtains the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 2.5 hours, and use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the aqueous citric acid solution is 1g: 55mL, and the mass volume ratio of the second solid part and water is 1g: 110mL;

(3) Add 0.15% by weight of hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stir and heat to 45° C., and then naturally cool to bury the bitterness in the first liquid part substance to obtain a second liquid fraction;

(4) adding the ultrafine powder of step (2) into the second liquid part of step (3), then adding 7% of the high-activity yeast liquid by weight of the second liquid part, and fermenting at 20° C. for 4 days;

(5) stand for clarification, filter, transfer gained filtrate into aging tank, add pomegranate juice and Polygonatum japonica powder that are respectively 0.6% and 2.5% of filtrate weight, age for 100 days, filter, pasteurize, to obtain final product .

Wherein, in step (4), the high-activity yeast liquid is obtained by adding high-activity dry yeast to 12 times the weight of water at 35° C., dissolving and activating for 25 minutes.

In step (5), the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Comparative Example 1

A preparation method of lily wine, the concrete steps are as follows:

The medicinal lily tablet and the lychee seed were pulverized to 70 mesh, mixed according to the mass ratio of 1:0.09, then 3.5 times the total weight of purified water was added, 7% of the purified water weight was added with high activity yeast liquid, and the fermentation was carried out at 20° C. for 4 days;

Stand for clarification, filter, transfer the obtained filtrate into an aging tank, add pomegranate juice and Polygonatum japonica powder, respectively 0.6% and 2.5% of the weight of the filtrate, age for 100 days, filter, and pasteurize.

Among them, the high-activity yeast liquid is obtained by adding high-activity dry yeast to 12 times the weight of 35°C water, dissolving and activating for 25 minutes.

The preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous pressing machine for crushing and juicing, and then filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Comparative Example 2

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize the medicinal lily tablet to 70 mesh, then add the purified water of 3.5 times the total weight, mix and beat, and separate solid-liquid to obtain the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 2.5 hours, and use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the aqueous citric acid solution is 1g: 55mL, and the mass volume ratio of the second solid part and water is 1g: 110mL;

(3) Add 0.15% by weight of hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stir and heat to 45° C., and then naturally cool to bury the bitterness in the first liquid part substance to obtain a second liquid fraction;

(4) adding the ultrafine powder of step (2) into the second liquid part of step (3), then adding 7% of the high-activity yeast liquid by weight of the second liquid part, and fermenting at 20° C. for 4 days;

(5) stand for clarification, filter, transfer gained filtrate into aging tank, add pomegranate juice and Polygonatum japonica powder that are respectively 0.6% and 2.5% of filtrate weight, age for 100 days, filter, pasteurize, to obtain final product .

Wherein, in step (4), the high-activity yeast liquid is obtained by adding high-activity dry yeast to 12 times the weight of water at 35° C., dissolving and activating for 25 minutes.

In step (5), the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Comparative Example 3

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize medicine lily tablet and lychee nucleus to 70 mesh, mix according to mass ratio 1: 0.09, then add the purified water of 3.5 times total weight, mix and beat, solid-liquid separation, obtains the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 2.5 hours, and use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the aqueous citric acid solution is 1g: 55mL, and the mass volume ratio of the second solid part and water is 1g: 110mL;

(3) adding the ultrafine powder of step (2) to the first liquid part of step (1), then adding 7% of the high-activity yeast liquid by weight of the first liquid part, and fermenting at 20° C. for 4 days;

(4) stand for clarification, filter, transfer gained filtrate into aging tank, add pomegranate juice and Polygonatum japonica powder that are respectively 0.6% and 2.5% of filtrate weight, age for 100 days, filter, pasteurize, and obtain final product .

Wherein, in step (3), the highly active yeast liquid is obtained by adding highly active dry yeast to 12 times the weight of water at 35° C., dissolving and activating for 25 minutes.

In step (4), the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Comparative Example 4

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize medicine lily tablet and lychee nucleus to 70 mesh, mix according to mass ratio 1: 0.09, then add the purified water of 3.5 times total weight, mix and beat, solid-liquid separation, obtains the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 2.5 hours, and use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the aqueous citric acid solution is 1g: 55mL, and the mass volume ratio of the second solid part and water is 1g: 110mL;

(3) Add 0.15% by weight of hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stir and heat to 45° C., and then naturally cool to bury the bitterness in the first liquid part substance to obtain a second liquid fraction;

(4) adding the ultrafine powder of step (2) to the second liquid part of step (3), then adding 7% of the high-activity yeast liquid by weight of the second liquid part, and fermenting at 20° C. for 4 days;

(5) stand for clarification, filter, transfer the gained filtrate into an aging tank, add 2.5% of Polygonatum japonica powder by weight of the filtrate, age for 100 days, filter, and pasteurize to obtain final product.

Wherein, in step (4), the high-activity yeast liquid is obtained by adding high-activity dry yeast to 12 times the weight of water at 35° C., dissolving and activating for 25 minutes.

A lily wine is prepared by the above method.

Comparative Example 5

A preparation method of lily wine, the concrete steps are as follows:

(1) respectively pulverize medicine lily tablet and lychee nucleus to 70 mesh, mix according to mass ratio 1: 0.09, then add the purified water of 3.5 times total weight, mix and beat, solid-liquid separation, obtains the first liquid part and the first solid part;

(2) the first solid part is added in the citric acid aqueous solution of the mass concentration 0.3% that is heated to boiling, filter while hot after 3 minutes, obtain the second solid part, then add water and stir for 2.5 hours, and use cryogenic pulverization after filtration Machine pulverized to make superfine powder; the mass volume ratio of the first solid part and the aqueous citric acid solution is 1g: 55mL, and the mass volume ratio of the second solid part and water is 1g: 110mL;

(3) Add 0.15% by weight of hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stir and heat to 45° C., and then naturally cool to bury the bitterness in the first liquid part substance to obtain a second liquid fraction;

(4) adding the ultrafine powder of step (2) into the second liquid part of step (3), then adding 7% of the high-activity yeast liquid by weight of the second liquid part, and fermenting at 20° C. for 4 days;

(5) stand for clarification, filter, transfer the obtained filtrate into an aging tank, add 0.6% pomegranate juice by weight of the filtrate, age for 100 days, filter, and pasteurize to obtain the final product.

Wherein, in step (4), the high-activity yeast liquid is obtained by adding high-activity dry yeast to 12 times the weight of water at 35° C., dissolving and activating for 25 minutes.

In step (5), the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press to be crushed and juiced, and filtered to obtain pomegranate juice.

A lily wine is prepared by the above method.

Test example

Investigate the flavor and mouthfeel of the lily wine obtained from Examples 1-5 and Comparative Examples 1-5, store in a cool and dry place for 36 months respectively, investigate the storage conditions of the 12th month, the 24th month and the 36th month, the results are shown in Table 1.

Table 1. Investigation results

As can be seen from Table 1, the lily wines obtained in Examples 1 to 5 are of mellow quality, fragrant, and good flavor. Comparative Example 1 or Comparative Example 3 did not treat the first solid portion or the first liquid portion with bitter substances, resulting in the lily wine having Bitter and astringent taste, comparative example 5 did not add Polygonatum japonica powder, and the quality of lily wine brewed was weak. The lily wine obtained in Examples 1 to 5 has a long shelf life, has no precipitation after being stored for 36 months, has a bright color, and has no change in taste; the lychee pit or pomegranate juice is omitted in Comparative Example 2 or Comparative Example 3, and the anti-oxidation property becomes poor. After 12 months of storage, flocculent precipitation appeared, the color became darker obviously, and the shelf life was short;

It will be apparent to those skilled in the art that the present invention is not limited to the details of the above-described exemplary embodiments, but that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments are to be regarded in all respects as illustrative and not restrictive, and the scope of the invention is defined by the appended claims rather than the foregoing description, which are therefore intended to fall within the scope of the appended claims. All changes within the meaning and range of the equivalents of , are included in the present invention.

In addition, it should be understood that although this specification is described in terms of embodiments, not each embodiment only includes an independent technical solution, and this description in the specification is only for the sake of clarity, and those skilled in the art should take the specification as a whole , the technical solutions in each embodiment can also be appropriately combined to form other implementations that can be understood by those skilled in the art.

Claims (6)

1. a preparation method of lily wine, is characterized in that, concrete steps are as follows: (1) respectively pulverize the medicinal lily tablets and the lychee seeds to 60～80 meshes, mix them according to the mass ratio of 1:0.08～0.1, then add 3～4 times the total weight of purified water, mix and beat, and separate the solid and liquid to obtain the first a liquid part and a first solid part; (2) adding the first solid part to the citric acid aqueous solution of 0.3% boiling mass concentration, filtering while hot after 3 minutes to obtain the second solid part, then adding water and stirring for 2 to 3 hours, filtering and pulverizing the system into ultrafine powder; the mass-volume ratio of the first solid part to the aqueous citric acid solution is 1 g: 50-60 mL; the mass-volume ratio of the second solid part to water is 1 g: 100-120 mL; (3) adding hydroxypropyl-β-cyclodextrin to the first liquid part obtained in step (1), stirring and heating to 40-50° C., and then cooling naturally to bury the bitter substances in the first liquid part to obtain the first liquid part. Two liquid parts; the addition amount of hydroxypropyl-β-cyclodextrin is 0.1-0.2% of the total weight of the first liquid part; (4) adding the ultrafine powder of step (2) into the second liquid part of step (3), then adding high activity yeast liquid, and fermenting at 18～25°C for 3～4 days; (5) stand for clarification, filter, transfer the gained filtrate into the aging tank, add pomegranate juice and Polygonatum japonica powder, age for 90 to 120 days, filter, sterilize, and obtain; in step (5), pomegranate juice and jade The added amount of bamboo powder is respectively 0.5-0.8% and 2-3% of the filtrate weight. 2. The preparation method according to claim 1, characterized in that, in step (2), ultrafine powder is obtained by pulverizing with a cryogenic pulverizer. 3. The preparation method according to claim 1, characterized in that, in step (4), the highly active yeast liquid is to add highly active dry yeast to 10-15 times the weight of 35°C water, dissolve and activate for 20-30 minutes And get. 4. The preparation method according to any one of claims 1-3, characterized in that, in step (4), the addition amount of the highly active yeast liquid is 6-8% of the weight of the second liquid portion. 5. The preparation method according to any one of claims 1-3, wherein the preparation method of pomegranate juice is as follows: the pomegranate grains are sent into a continuous press for crushing and juicing, and filtering to obtain pomegranate juice. 6. A lily wine prepared by the method according to any one of claims 1 to 5.