CN105176779A - Tonic Chinese yam and tremella tea wine and preparation method thereof - Google Patents
Tonic Chinese yam and tremella tea wine and preparation method thereof Download PDFInfo
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- CN105176779A CN105176779A CN201510667253.9A CN201510667253A CN105176779A CN 105176779 A CN105176779 A CN 105176779A CN 201510667253 A CN201510667253 A CN 201510667253A CN 105176779 A CN105176779 A CN 105176779A
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- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 30
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 30
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 30
- 241001506047 Tremella Species 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000269722 Thea sinensis Species 0.000 title abstract 8
- 230000001256 tonic effect Effects 0.000 title abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 14
- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 13
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 235000014103 egg white Nutrition 0.000 claims abstract description 13
- 210000000969 egg white Anatomy 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241001116389 Aloe Species 0.000 claims abstract description 10
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 10
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 10
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 10
- 239000006260 foam Substances 0.000 claims abstract description 9
- 241000005787 Cistanche Species 0.000 claims abstract description 8
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 241001122767 Theaceae Species 0.000 claims description 42
- 241000233866 Fungi Species 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 235000020097 white wine Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
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- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
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- 230000000694 effects Effects 0.000 abstract description 7
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 241000219357 Cactaceae Species 0.000 abstract 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 235000011201 Ginkgo Nutrition 0.000 abstract 1
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- 239000003905 agrochemical Substances 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
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- 235000020710 ginseng extract Nutrition 0.000 description 2
- LCCDINSFSOALJK-UHFFFAOYSA-N 1,3,4-trimethylpurine-2,6-dione Chemical compound O=C1N(C)C(=O)N(C)C2(C)N=CN=C21 LCCDINSFSOALJK-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
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- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
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- 230000035619 diuresis Effects 0.000 description 1
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- 235000012041 food component Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
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- 235000015122 lemonade Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000004223 radioprotective effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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- 230000009466 transformation Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses tonic Chinese yam and tremella tea wine, which is prepared from the following raw materials in parts by weight: 80 to 90 parts of tea, 7 to 8 parts of Chinese yam, 2 to 3 parts of aloe, 2 to 3 parts of edible cactus, 5 to 7 parts of tremella, 4 to 5 parts of wax gourd, 1 to 1.4 parts of ginkgo, 1.1 to 1.3 parts of cistanche, 0.9 to 1.1 parts of basil and a right amount of citric acid, vitamin C, edible alcohol, white spirit, egg white, white sugar and water. The tea used for the tonic Chinese yam and tremella 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 Chinese yam is tender in flesh, contains very rich nutrition and health care substances and has effects of tonifying, strengthening tendons and bones, aiding digestion, astringing abnormal sweating due to general debility and stopping diarrhea.
Description
Technical field
The present invention relates to Tea Processing technical field, particularly relate to a kind of nourishing Chinese yam tremella 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 nourishing Chinese yam tremella tea wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of nourishing Chinese yam tremella tea wine, is made up of following raw material:
Tealeaves 80-90, Chinese yam 7-8, aloe 2-3, edible Radix et Caulis Opuntiae Dillenii 2-3, white fungus 5-7, wax gourd 4-5, gingko 1-1.4, Herba Cistanches 1.1-1.3, sweet basil 0.9-1.1, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.
The preparation method of described nourishing Chinese yam tremella 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) gingko, Herba Cistanches and sweet basil are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; Chinese yam peeling cleaned, white fungus bubble is sent out and is cleaned, and aloe, edible Radix et Caulis Opuntiae Dillenii and wax gourd are cleaned, and by Chinese yam, white fungus, aloe, edible Radix et Caulis Opuntiae Dillenii, liquid and wax gourd mixing making beating, obtains Chinese yam white fungus 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, Chinese yam white fungus 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; Chinese yam fine and tender taste, containing profuse nutraceutical agents, has nourishing strong, aid digestion, holds back abnormal sweating, effect of antidiarrheal; Add multiple herbal medicine and make it have health-care effect, as Herba Cistanches tonifying kidney and benefiting sperm etc.
Embodiment
A kind of nourishing Chinese yam tremella tea wine, is made up of following raw material:
Tealeaves 80, Chinese yam 7, aloe 2, edible Radix et Caulis Opuntiae Dillenii 2, white fungus 5, wax gourd 4, gingko 1, Herba Cistanches 1.1, sweet basil 0.9, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.
The preparation method of described nourishing Chinese yam tremella 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) gingko, Herba Cistanches and sweet basil are added 5 times of water heating water extractions 2 times, filter and merge liquid; Chinese yam peeling cleaned, white fungus bubble is sent out and is cleaned, and aloe, edible Radix et Caulis Opuntiae Dillenii and wax gourd are cleaned, and by Chinese yam, white fungus, aloe, edible Radix et Caulis Opuntiae Dillenii, liquid and wax gourd mixing making beating, obtains Chinese yam white fungus 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, Chinese yam white fungus 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. nourish a Chinese yam tremella tea wine, it is characterized in that, be made up of following raw material:
Tealeaves 80-90, Chinese yam 7-8, aloe 2-3, edible Radix et Caulis Opuntiae Dillenii 2-3, white fungus 5-7, wax gourd 4-5, gingko 1-1.4, Herba Cistanches 1.1-1.3, sweet basil 0.9-1.1, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.
2. the preparation method of nourishing Chinese yam tremella 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) gingko, Herba Cistanches and sweet basil are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; Chinese yam peeling cleaned, white fungus bubble is sent out and is cleaned, and aloe, edible Radix et Caulis Opuntiae Dillenii and wax gourd are cleaned, and by Chinese yam, white fungus, aloe, edible Radix et Caulis Opuntiae Dillenii, liquid and wax gourd mixing making beating, obtains Chinese yam white fungus 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, Chinese yam white fungus 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.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510667253.9A CN105176779A (en) | 2015-10-16 | 2015-10-16 | Tonic Chinese yam and tremella tea wine and preparation method thereof |
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| CN201510667253.9A CN105176779A (en) | 2015-10-16 | 2015-10-16 | Tonic Chinese yam and tremella tea wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047614A (en) * | 2016-08-23 | 2016-10-26 | 安徽阳光药业有限公司 | Ginkgo face nourishing wine and preparation method thereof |
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2015
- 2015-10-16 CN CN201510667253.9A patent/CN105176779A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106047614A (en) * | 2016-08-23 | 2016-10-26 | 安徽阳光药业有限公司 | Ginkgo face nourishing wine and preparation method thereof |
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