CN105176774A - Bamboo shoot tea wine and preparation method thereof - Google Patents

Abstract

The invention discloses bamboo shoot tea wine, which is prepared from the following raw materials in parts by weight: 85 to 94 parts of tea, 5 to 7 parts of bamboo shoot, 4 to 5 parts of beet, 6 to 7 parts of pea seedlings, 3 to 4 parts of day lily, 2 to 3 parts of celery leaves, 1 to 1.5 parts of radix polygonati officinalis, 0.9 to 1.2 parts of elsholtzia, 1 to 2 parts of honey raisin tree and a right amount of citric acid, vitamin C, edible alcohol, Baijiu, egg white, white sugar and water. The tea used for the bamboo shoot tea wine disclosed by the invention is soaked in the edible alcohol, therefore the residue problem of fat-soluble pesticides in the tea is solved; egg white foam and the white sugar are added to tea flavoring wine, and the tea flavoring wine is boiled to melt the egg white foam and the white sugar, and is filtered, so bitter and piquancy in the finished wine can be removed, and the finished wine is softer and lingering in taste; the bamboo shoot contains very high vegetable protein, vitamin and microelements, so that the organism immunity is helped to be enhanced; the bamboo shoot also contains a large amount of cellulose, so intestinal tract movement can be promoted, and retention of food is removed.

Description

A kind of bamboo shoot tea wine and preparation method thereof

Technical field

The present invention relates to Tea Processing technical field, particularly relate to a kind of bamboo shoot 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 bamboo shoot tea wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of bamboo shoot tea wine, is made up of following raw material:

Tealeaves 85-94, bamboo shoots 5-7, beet tails 4-5, pea seedlings 6-7, Radix hemerocalis plicatae 3-4, leaf of Herba Apii graveolentis 2-3, radix polygonati officinalis 1-1.5, elscholtiza 0.9-1.2, honey raisin tree 1-2, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

The preparation method of described bamboo shoot 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) radix polygonati officinalis, elscholtiza and honey raisin tree are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; Bamboo shoots, beet tails, Radix hemerocalis plicatae are added suitable quantity of water and boil, then adds pea seedlings and leaf of Herba Apii graveolentis making beating, merge with liquid, obtain bamboo shoots slurry;

(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 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, bamboo shoots slurry, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, and soaks coarse filtration after 1-2 days, filter residue adds proper amount of white spirit and again soaks 1-2 days coarse filtration, twice is soaked the merging of gained filtrate, obtains tea liquid;

(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; In bamboo shoots, the content of vegetable-protein, electrolytes and minerals is all very high, contribute to the immunologic function of enhancing body, improve disease resistance ability, also there is heat-clearing dissolving phlegm, sharp diaphragm feels well stomach, effects such as beneficial gas of quenching one's thirst, bamboo shoots also containing a large amount of Mierocrystalline cellulose, can promote intestines peristalsis, go having indigestion, anti-constipation; Add multiple herbal medicine and make it have health-care effect, as radix polygonati officinalis nourishing the stomach to promote the production of body fluid etc.

Embodiment

A kind of bamboo shoot tea wine, is made up of following raw material:

Tealeaves 85, bamboo shoots 5, beet tails 4, pea seedlings 6, Radix hemerocalis plicatae 3, leaf of Herba Apii graveolentis 2, radix polygonati officinalis 1, elscholtiza 0.9, honey raisin tree 1, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

The preparation method of described bamboo shoot 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) radix polygonati officinalis, elscholtiza and honey raisin tree are added 5 times of water heating water extractions 2 times, filter and merge liquid; Bamboo shoots, beet tails, Radix hemerocalis plicatae are added suitable quantity of water and boil, then adds pea seedlings and leaf of Herba Apii graveolentis making beating, merge with liquid, obtain bamboo shoots slurry;

(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 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, bamboo shoots slurry, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, and soaks coarse filtration after 1 day, filter residue adds proper amount of white spirit and again soaks 1 day coarse filtration, twice is soaked the merging of gained filtrate, obtains tea liquid;

(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. a bamboo shoot tea wine, is characterized in that, is made up of following raw material:

Tealeaves 85-94, bamboo shoots 5-7, beet tails 4-5, pea seedlings 6-7, Radix hemerocalis plicatae 3-4, leaf of Herba Apii graveolentis 2-3, radix polygonati officinalis 1-1.5, elscholtiza 0.9-1.2, honey raisin tree 1-2, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

2. the preparation method of bamboo shoot 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) radix polygonati officinalis, elscholtiza and honey raisin tree are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; Bamboo shoots, beet tails, Radix hemerocalis plicatae are added suitable quantity of water and boil, then adds pea seedlings and leaf of Herba Apii graveolentis making beating, merge with liquid, obtain bamboo shoots slurry;

(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 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, bamboo shoots slurry, the citric acid of raw material gross weight 1% and the vitamins C of 0.1%, and soaks coarse filtration after 1-2 days, filter residue adds proper amount of white spirit and again soaks 1-2 days coarse filtration, twice is soaked the merging of gained filtrate, obtains tea liquid;

(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.