CN105176762A - Appetite promoting rose and hawthorn tea wine and preparation method thereof - Google Patents
Appetite promoting rose and hawthorn tea wine and preparation method thereof Download PDFInfo
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- CN105176762A CN105176762A CN201510666790.1A CN201510666790A CN105176762A CN 105176762 A CN105176762 A CN 105176762A CN 201510666790 A CN201510666790 A CN 201510666790A CN 105176762 A CN105176762 A CN 105176762A
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
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Abstract
The invention discloses appetite promoting rose and hawthorn tea wine. The appetite promoting rose and hawthorn tea wine is prepared from the following raw materials in parts by weight: 95 to 100 parts of tea leaves, 10 to 12 parts of hawthorn, 5 to 7 parts of lotus roots, 2 to 3 parts of red dates, 3 to 4 parts of fresh rose, 3 to 5 parts of red beans, 0.8 to 1.1 parts of fructus amomi, 0.9 to 1.2 parts of cassia twig, 0.6 to 0.9 part of ramulus mori, appropriate citric acid, appropriate vitamin C, appropriate edible alcohol, appropriate white spirit, appropriate egg white, appropriate white granulated sugar and appropriate water. According to the appetite promoting rose and hawthorn tea wine disclosed by the invention, the used tea leaves are soaked by the edible alcohol, so that the residue problem of fat-soluble pesticide in the tea leaves is solved; egg white crumbs and the white granulated sugar are added in tea leave flavoring wine and are boiled, molten and filtered, so that the bitter and peppery taste of finished wine can be removed, and the taste of the wine can be more gentle and long-lasting; the hawthorn has the functions of reducing the blood fat and the blood pressure, strengthening the heart, resisting arrhythmia and the like and also simultaneously has the effects of tonifying the spleen, promoting the appetite, removing the food retention, invigorating the blood circulation and dispersing phlegm.
Description
Technical field
The present invention relates to Tea Processing technical field, particularly relate to a kind of appetizing rose haw tea wine and preparation method thereof.
Background technology
Containing multiple nutritional components and functional factor in tealeaves, especially tea-polyphenol and caffeine content higher, research shows, tea-polyphenol have anti-inflammatory antibacterial, reduce the effects such as blood fat, blood sugar, blood pressure, anti-ageing, radioprotective; Trimethyl-xanthine has cardiac stimulant diuresis, Ginseng Extract, improves a poor appetite, reduces the effects such as alcohol murder by poisoning; And wine can stimulate the nerve of people, have Ginseng Extract, accelerate the functions such as blood circulation.Drink tea the historical and cultural tradition having had more than 4500 year in China, culture of drinking is apart from the modern history also having more than 4000 year, and tea wine just progressively enters into the life of people as a kind of novel Wine drink.Namely tea wine be main raw material with tealeaves, after lixiviate or biological fermentation filtration, ageing, to blend, it not only contains the characteristic of wine, also keep former perfume (or spice) and the color and luster of tea, be rich in the materials such as tea-polyphenol, amino acid, tea polysaccharide, protein, there is the effects such as stomach invigorating is promoted the production of body fluid, refreshment eyesight improving, disinfecting detoxifying.Along with the enhancing of people's health care consciousness and the transformation of consumption idea, tea wine is more and more subject to liking of people.
At present, can spray insecticide in tea growth process, agricultural chemicals major part used is fat-soluble agricultural chemicals, and fat-soluble agricultural chemicals is dissolved in alcohol, therefore tea cocktail party has the problem of pesticide residue; Some tea wine problem such as also flavoursome hardship is peppery.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of appetizing rose haw tea wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of appetizing rose haw tea wine, is made up of following raw material:
Tealeaves 95-100, hawthorn 10-12, lotus rhizome 5-7, red date 2-3, fresh-rose 3-4, red bean 3-5, fructus amomi 0.8-1.1, cassia twig 0.9-1.2, ramulus mori 0.6-0.9, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.
The preparation method of described appetizing rose haw tea wine, comprises the following steps:
(1) plucking fresh tea leaf, puts into tealeaves to rinse after edible ethanol soaks 15-20 minute again and drains, then teds and knead, and obtains and just processes tealeaves;
(2) fructus amomi, cassia twig and ramulus mori are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; Red bean is soaked 3-4 hour, and lotus rhizome, red date Steam by water bath are well-done to material, by lotus rhizome, red date, red bean and fresh-rose mixing making beating, obtain lotus rhizome rose pulp;
(3) divide equally be divided into two parts by just processing after tealeaves is pulverized; Portion adds in the water of tealeaves gross weight 10 times, and add hawthorn, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, stir, decoct to boiling, keep boiling state 10-15 minute, coarse filtration obtains tea juice, gets filter residue and adds suitable quantity of water and again decoct 10-15 minute, coarse filtration gets tea juice, twice is decocted gained tea juice and merges and concentrate; Portion adds the white wine of tealeaves gross weight 10 times, lotus rhizome rose pulp, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, and soak coarse filtration after 1-2 days, filter residue adds proper amount of white spirit and again soaks 1-2 days coarse filtration, soaks the merging of gained filtrate, obtain tea liquid by twice;
(4) mixed with tea liquid by tea juice, leave standstill 7-10 days, clarification, essence filter, obtain tealeaves flavouring wine; Egg white is broken into thin foam, in tealeaves flavouring wine, adds egg white foam and appropriate white sugar, boil with little fire and dissolve, filter;
(5) in tealeaves flavouring wine, add appropriate citric acid, vitamins C, white wine and white sugar, allocate to aroma and tea perfume and coordinate, then through sterilization, filling, to obtain final product.
Advantage of the present invention is: the tealeaves that the present invention uses soaked through edible ethanol, solved the residue problem of fat-soluble agricultural chemicals in tealeaves; In tealeaves flavouring wine, add egg white foam and white sugar boil and dissolve filtration, the bitter pungent in finished wine can be removed, make its mouthfeel softer long; Add the stability that lemonade and vitamins C can improve VITAMIN, play the effect that fixation protects look; Hawthorn has the effects such as reducing blood-fat, blood pressure, cardiac stimulant, arrhythmia, simultaneously also can spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting; Add multiple herbal medicine and make it have health-care effect, as fructus amomi dampness elimination appetizing etc.
Embodiment
A kind of appetizing rose haw tea wine, is made up of following raw material:
Tealeaves 95, hawthorn 10, lotus rhizome 5, red date 2, fresh-rose 3, red bean 3, fructus amomi 0.8, cassia twig 0.9, ramulus mori 0.6, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.
The preparation method of described appetizing rose haw tea wine, comprises the following steps:
(1) plucking fresh tea leaf, puts into edible ethanol and soaks to rinse after 15 minutes again and drain by tealeaves, then teds and knead, and obtains and just processes tealeaves;
(2) fructus amomi, cassia twig and ramulus mori are added 5 times of water heating water extractions 2 times, filter and merge liquid; Red bean is soaked 3 hours, and lotus rhizome, red date Steam by water bath are well-done to material, by lotus rhizome, red date, red bean and fresh-rose mixing making beating, obtain lotus rhizome rose pulp;
(3) divide equally be divided into two parts by just processing after tealeaves is pulverized; Portion adds in the water of tealeaves gross weight 10 times, and add hawthorn, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, stir, decoct to boiling, keep boiling state 10 minutes, coarse filtration obtains tea juice, gets filter residue and adds suitable quantity of water and again decoct 10 minutes, coarse filtration gets tea juice, twice is decocted gained tea juice and merges and concentrate; Portion adds the white wine of tealeaves gross weight 10 times, lotus rhizome rose pulp, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, and soak coarse filtration after 1 day, filter residue adds proper amount of white spirit and again soaks 1 day coarse filtration, soaks the merging of gained filtrate, obtain tea liquid by twice;
(4) mixed with tea liquid by tea juice, leave standstill 7 days, clarification, essence filter, obtain tealeaves flavouring wine; Egg white is broken into thin foam, in tealeaves flavouring wine, adds egg white foam and appropriate white sugar, boil with little fire and dissolve, filter;
(5) in tealeaves flavouring wine, add appropriate citric acid, vitamins C, white wine and white sugar, allocate to aroma and tea perfume and coordinate, then through sterilization, filling, to obtain final product.
Claims (2)
1. whet the appetite a rose haw tea wine, it is characterized in that, be made up of following raw material:
Tealeaves 95-100, hawthorn 10-12, lotus rhizome 5-7, red date 2-3, fresh-rose 3-4, red bean 3-5, fructus amomi 0.8-1.1, cassia twig 0.9-1.2, ramulus mori 0.6-0.9, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.
2. the preparation method of appetizing rose haw tea wine according to claim 1, is characterized in that, comprise the following steps:
(1) plucking fresh tea leaf, puts into tealeaves to rinse after edible ethanol soaks 15-20 minute again and drains, then teds and knead, and obtains and just processes tealeaves;
(2) fructus amomi, cassia twig and ramulus mori are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; Red bean is soaked 3-4 hour, and lotus rhizome, red date Steam by water bath are well-done to material, by lotus rhizome, red date, red bean and fresh-rose mixing making beating, obtain lotus rhizome rose pulp;
(3) divide equally be divided into two parts by just processing after tealeaves is pulverized; Portion adds in the water of tealeaves gross weight 10 times, and add hawthorn, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, stir, decoct to boiling, keep boiling state 10-15 minute, coarse filtration obtains tea juice, gets filter residue and adds suitable quantity of water and again decoct 10-15 minute, coarse filtration gets tea juice, twice is decocted gained tea juice and merges and concentrate; Portion adds the white wine of tealeaves gross weight 10 times, lotus rhizome rose pulp, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, and soak coarse filtration after 1-2 days, filter residue adds proper amount of white spirit and again soaks 1-2 days coarse filtration, soaks the merging of gained filtrate, obtain tea liquid by twice;
(4) mixed with tea liquid by tea juice, leave standstill 7-10 days, clarification, essence filter, obtain tealeaves flavouring wine; Egg white is broken into thin foam, in tealeaves flavouring wine, adds egg white foam and appropriate white sugar, boil with little fire and dissolve, filter;
(5) in tealeaves flavouring wine, add appropriate citric acid, vitamins C, white wine and white sugar, allocate to aroma and tea perfume and coordinate, then through sterilization, filling, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510666790.1A CN105176762A (en) | 2015-10-16 | 2015-10-16 | Appetite promoting rose and hawthorn tea wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510666790.1A CN105176762A (en) | 2015-10-16 | 2015-10-16 | Appetite promoting rose and hawthorn tea wine and preparation method thereof |
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| CN105176762A true CN105176762A (en) | 2015-12-23 |
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| CN201510666790.1A Withdrawn CN105176762A (en) | 2015-10-16 | 2015-10-16 | Appetite promoting rose and hawthorn tea wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606320A (en) * | 2018-04-28 | 2018-10-02 | 固原润农电子商务有限公司 | A kind of matrimony vine drying method of removal pesticide residue |
-
2015
- 2015-10-16 CN CN201510666790.1A patent/CN105176762A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606320A (en) * | 2018-04-28 | 2018-10-02 | 固原润农电子商务有限公司 | A kind of matrimony vine drying method of removal pesticide residue |
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