EXTRACTED WINE FROM CODONOPSIS LANCEOLATA WITH ETHANOL AND MANUFACTURING METHOD THEREOF

摘要

Codonopsis lanceolata extraction wine having excellent taste, flavor, color and preference is provided to improve functional properties by optimizing the amount of Codonopsis lanceolata, an extraction time and a mixing ratio of other ingredients. A method for preparing Codonopsis lanceolata extraction wine comprises the following steps of: removing foreign materials from Codonopsis lanceolata and immersing the Codonopsis lanceolata in alcohol; and filtering the immersed Codonopsis lanceolata wine and adding oligosaccharide and citric acid to the Codonopsis lanceolata wine. The 15-25(w/v)% of Codonopsis lanceolata is immersed in 25-55v% alcohol for 6 months or longer at a room temperature.