CN103571721A - Camellia chrysantha wine and preparation method thereof - Google Patents
Camellia chrysantha wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to camellia chrysantha wine and a preparation method thereof. The camellia chrysantha wine comprises the following raw materials in parts by weight: 0.1-3 parts of camellia chrysantha and 10-100 parts of grain. The method comprises the following steps that the camellia chrysantha and the grain are watered and mixed to form a mixture; the mixture is placed in a certain fermentation environment; a microorganism is inoculated; biological fermentation is performed for 10-20 days; sterilization and filtering are performed; liquor is adopted for blending; the camellia chrysantha wine is obtained. The camellia chrysantha wine is low in cost, and can effectively protect and improve human body constitution, and the preparation method can improve extraction and utilization of beneficial components of the camellia chrysantha.
Description
Technical field
The present invention relates to a kind of wine and preparation method thereof, particularly a kind of Camellia nitidissima Chi tea wine and manufacture method thereof.
Background technology
Camellia nitidissima Chi is Camellia Plants, according to < < Compendium of Materia Medica > >, the strong pharmacy > > of < < China, < < medicinal plant dictionary > > records, Camellia nitidissima Chi is to treatment ephritis, oedema, urinary tract infections, pharyngolaryngitis, dysentery, hypertension and reduction cholesterol, prophylaxis of tumours, the anti-ageing aspect of waiting for a long time has certain curative effect and health-care effect.The effect of Camellia nitidissima Chi is mainly the effective active composition that flower, leaf contain.
Camellia nitidissima Chi contains the multiple functional ingredient of body weight for humans being wanted to health-care effect, comprises flavonoid, acylated flavonoid glycoside, saponin, tea-polyphenol, catechin, flavonoid, carotenoid, VITAMIN and amino acid; The various trace elements such as natural organic germanium, selenium, molybdenum, vanadium, zinc.There are some researches show, from the ethanol extraction of golden flower camellia, contain the compositions such as Quercetin, Quercetin-7-O-β-D-Glucose glycosides, Quercetin-3-O-β-D-Glucose glycosides, rutin, Vitexin, kaempferol, kaempferol-3-O-β-D-Glucose glycosides, Lupeol, Oleanolic Acid, daucosterol, β-sitosterol, Protocatechuic Acid, Vanillin; Camellia nitidissima Chi flower contains the various trace elements such as potassium, sodium, calcium, magnesium, phosphorus, copper, iron, zinc, manganese.A kind of novel acylated flavonoid glycoside containing in the Camellia nitidissima Chi camellia of recent findings (7-O-(6 " O-E-caffeoyl)-β-d-glucopyranoside), it has and suppresses and induction death effect human lymphoid's cancer U937 cell; Camellia nitidissima Chi contains two kinds of main flavonoids, carotenoid and than the commercially available tealeaves polyphenol component of high-content more, has good anti-oxidant function; The amino acid that Camellia nitidissima Chi leaf contains 17 kinds of needed by human, aspartic acid wherein, Threonine, Serine, L-glutamic acid, proline(Pro) and glycine content are more; That micro-metals selenium has is anti-oxidant, improve immunity function, weakens flavacin and causes liver cancer, suppresses mammary cancer and occur and remove in human body the effects such as toxic metal ion.
Traditionally, only the flower of Camellia nitidissima Chi, leaf are processed into tea product, with boiling water, brew and drink, but the solvability of the multiple beneficial composition that hot water contains Camellia nitidissima Chi is not strong, tea grounds after brewing also abandons as rubbish, and most of beneficiating ingredient of the visible Camellia nitidissima Chi as tea product fails to make full use of.And beneficiating ingredient in golden flower camellia, leaf is carried out to the complex process of chemical extraction, biological extraction, and resulting product is expensive, and it is long-term edible that the family of general income is difficult to, and Camellia nitidissima Chi use face is subject to certain restrictions.
Camellia nitidissima Chi tea wine in the market, as: Chinese Patent Application No. is 201110094810.4, name is called " infusion method of golden camellia flower wine ", provide its processing step of a kind of infusion method of golden camellia flower wine to be: " first the Camellia nitidissima Chi flower having bursted forth on golden flower tea tree to be cut, again in placing container, with steam, carry out disinfection and complete, sterilization fixation time is 10-20 second, then take out naturally cooling or with air-cooled until normal temperature, finally the Camellia nitidissima Chi flower that is cooled to normal temperature is placed in the bottle of 500 milliliters, each bottle is placed seven daffodils tea flower, at each bottle, add more than 50 degree of 500 milliliters without rice wine or the high grain wine of color again, bottle cap sealing is good, soaking at normal temperatures 3-4 month " to invent raw material used be " the Camellia nitidissima Chi flower having bursted forth of cutting from Camellia nitidissima Chi number " for this, processing step is that " with steam, cutting sterilization completes and naturally cool to after room temperature, with 7 Camellia nitidissima Chi flowers, add the 500 milliliter of 50 above white wine of degree to join this, soak at normal temperatures 3～4 months ".But the method is raw materials used, be only " the Camellia nitidissima Chi flower having bursted forth ", processing step is " soak at room temperature after first steam sterilizing ", owing to being fresh " Camellia nitidissima Chi flower ", in vegetable cell, filling moisture, the ethanol molecule containing in white wine is difficult for diffusing in plant cell membrane the effective active composition of Camellia nitidissima Chi is dissolved out, and soak solution is unfavorable for the extraction of Camellia nitidissima Chi effective constituent at normal temperatures.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, invent a kind of with low cost, Camellia nitidissima Chi tea wine and the manufacture method thereof that can effectively protect and strengthen people's physique, this preparation method can improve Camellia nitidissima Chi beneficiating ingredient and extracts and utilize.
A tea wine, comprises that following raw material is by weight ratio: the Camellia nitidissima Chi of 0.1-3 part, 10-100 part grain.
Preferably, described Camellia nitidissima Chi comprises one or both in Camellia nitidissima Chi tealeaves, Camellia nitidissima Chi flower.
Preferably, described grain comprises one or more in rice, black rice, glutinous rice, Chinese sorghum, barley, corn and millet.
Preferably, described Camellia nitidissima Chi comprises Camellia nitidissima Chi tealeaves and Camellia nitidissima Chi flower, and Camellia nitidissima Chi tealeaves and Camellia nitidissima Chi flower are 1:0.1-1 by weight ratio.
The Camellia nitidissima Chi tea liquor method for making that uses Camellia nitidissima Chi tea wine described above, the steps include:
Camellia nitidissima Chi and grain are added to water and be mixed to form mixture, under certain yeasting, microbe inoculation carries out biological fermentation, ferment and by sterilising filtration, employing white spirit mixing, obtains Camellia nitidissima Chi tea wine in 10-20 days.
Preferably, described Camellia nitidissima Chi is the Camellia nitidissima Chi of choosing through completing and pulverizing, and described grain is the ripe grain of boiling, and described yeasting is that leavening temperature is 25-65 ℃, and mixture water content is 20-50%.
Preferably, described Camellia nitidissima Chi is drying Camellia nitidissima Chi.
Preferably, described microorganism is the microorganism species being comprised of subtilis, yeast, aspergillus niger.
Preferably, the ratio of mixture and microorganism is counted 100:0.2-5 by dry product weight.And utilize microorganism fermentation Camellia nitidissima Chi and grain mixture can greatly improve the utility ratio of effective constituent in Camellia nitidissima Chi.
The described the principle of fermentation with microorganism and advantage are: microorganism (being mainly aspergillus niger (Aspergillusniger), head mold (Rhizopuschinehsis), milk-acid bacteria (Loctobacillusthermophilus) and yeast (Yeast) etc.) can produce glucoamylase, polygalacturonase, cellulase, proteolytic enzyme etc.; Tea leaf everfermentation is under the hyther of enzymatic action and microorganism and water, except itself contains profuse to the useful nutritive substance of human body, abundant enzyme system and physiologically active substance, also energy metabolism produces the materials such as vitamins B l, B2, vitamins C, there is the reactions such as a series of oxidation, polymerization, decomposition, degraded and condensation in its inclusion, as total free aminoacids reduces 60%, soluble sugar has declined 40%, and theabrownin (TB) has increased by 1.3 times.The difference of physical and chemical composition also shows as the small molecules of active substance, i.e. the macromolecular degraded such as cruel type catechin, polysaccharide, the minimizing of pained speck matter, the corresponding of sweet taste substance increased, benefit materials transforms and generates, as oligosaccharides, functional peptides, the formation of fragrance matter, as fragrant in the camphor tree being generated by microbial metabolism, the fragrant and sweet material that waits, increase just because of small-molecule substance, the increase of polysaccharide material, especially oligosaccharides increases, little skin of active function etc., this strong physical and chemical composition changes dissolving and has formed tea caudle look red dense becoming clear, the soft silk floss of entrance, do not sting larynx, top not, flavour alcohol and return sweet, the qualitative characteristics with unique Chen Xiang, be rich in tea-polyphenol simultaneously, amino acid, tea polysaccharide, protein, the materials such as many skins, it is a kind of look, fragrant, the all good drinks of taste, and to improving immunity, fat-reducing, lipopenicillinase, prevent and treat arteriosclerosis, the desirable health promoting beverage of beauty treatment and the effect such as delay senility.
Beneficial effect of the present invention:
1. in manufacture method, the present invention adopts microbe fermentation method jointly to carry out ferment wine brewing to Camellia nitidissima Chi and grain mixture, the beneficiating ingredient being rich at the abundant gold lixiviation jasmine tea of fermenting process, and Camellia nitidissima Chi through fermentation after become more aromatic, this method of making tea that is traditional employing water is soaking agent cannot be accomplished.The invention enables that Camellia nitidissima Chi wine manufacturing process is simple, facility investment is few, processing ease is grasped, be convenient to carry out production control and large-scale production.
2. on product, Camellia nitidissima Chi tea wine aroma of the present invention and tea are fragrant to be coordinated, and pure grace is freshly felt well back sweetly, compares with its tea product, and Camellia nitidissima Chi wine fully leaches and improved the utilization ratio of the nutrition effective constituent of Camellia nitidissima Chi.The more excellent place of the present invention is the functional ingredient that Camellia nitidissima Chi wine contains multiple Camellia nitidissima Chi, trace element, especially the amino acid of needed by human, adopt multiple analysis means to analyze the Camellia nitidissima Chi wine of manufacture of the present invention, find that it is rich in special Camellia nitidissima Chi saponin, M-nitro benzoic acid, gallic acid, catechin, l-Epicatechol, flavonoid, tea-polyphenol, VITAMIN (vitamins C, vitamin-E) and the nutritive ingredient of the needed by human body such as amino acid (8 kinds essential amino acids and other amino acid), natural organic germanium, selenium, manganese, copper, vanadium, zinc, more than the ten kind of trace element that has important health care to be worth to human body such as calcium, Camellia nitidissima Chi wine of the present invention had both been possessed the function of former common white spirit, had increased again adjustable drinking person immunizing power, and then strengthened the function of people's physique.
Embodiment
Referring to embodiment, further describe the present invention, to make those skilled in the art can implement according to this with reference to specification sheets word, protection domain of the present invention is not limited by embodiments of the present invention.
Embodiment 1:
Select the Camellia nitidissima Chi leaf of plucking autumn and winter, Ye Sedai blue or green and evenly, without damaged, without color spot, by Camellia nitidissima Chi leaf clean, leaching completes and natural dried and crushed, take out 3 parts stand-by; Get 100 portions of rice as grain and boil, Camellia nitidissima Chi leaf and grain mixing and water adding is even, mixture water content is 50%, 4.5 parts of microorganisms (microorganism species of microorganism for being comprised of subtilis, yeast, aspergillus niger) are added in mixture and mixed, after mixing, put into jar fermenter and ferment 20 days, controlled fermentation temperature is 65 ℃.After having fermented, filter to obtain fermented liquid, fermented liquid is put under 90 ℃ of steam and carried out food steamer sterilizing 5 minutes, essence is filtered to obtain filtrate again, adopts white spirit mixing, bottles and obtains product Camellia nitidissima Chi tea wine.
Embodiment 2:
Select the golden flower camellia of plucking autumn and winter, by golden flower camellia clean, leaching completes and natural dried and crushed, take out 0.1 part stand-by; Get 10 portions of rice, Chinese sorghum is as grain and boil, Camellia nitidissima Chi leaf and grain mixing and water adding is even, mixture water content is 20%, 0.03 part of microorganism (microorganism species of microorganism for being comprised of subtilis, yeast, aspergillus niger) is added in mixture and mixed, after mixing, put into jar fermenter and ferment 10 days, controlled fermentation temperature is 25 ℃.After having fermented, filter to obtain fermented liquid, fermented liquid is put under 90 ℃ of steam and carried out food steamer sterilizing 5 minutes, essence is filtered to obtain filtrate again, adopts white spirit mixing, bottles and obtains product Camellia nitidissima Chi tea wine.
Embodiment 3:
Select that Camellia nitidissima Chi leaf and the camellia plucked autumn and winter are cleaned, leaching completes and natural dried and crushed, take out 2 parts stand-by; Get 60 portions of grains (grain comprises rice, black rice, glutinous rice, Chinese sorghum, barley, corn and millet and evenly mixes) and boil, Camellia nitidissima Chi leaf and camellia and grain mixing and water adding is even, mixture water content is 35%, 2.5 parts of microorganisms (microorganism species of microorganism for being comprised of subtilis, yeast, aspergillus niger) are added in mixture and mixed, after mixing, put into jar fermenter and ferment 15 days, controlled fermentation temperature is 45 ℃.After having fermented, filter to obtain fermented liquid, fermented liquid is put under 90 ℃ of steam and carried out food steamer sterilizing 5 minutes, essence is filtered to obtain filtrate again, adopts white spirit mixing, bottles and obtains product Camellia nitidissima Chi tea wine.
Embodiment 4:
Select that Camellia nitidissima Chi leaf and the camellia plucked autumn and winter are cleaned, leaching completes and natural dried and crushed, take out 3 parts (wherein the part by weight of Camellia nitidissima Chi leaf and golden flower camellia is 1:1) stand-by; Get 100 portions of rice as grain and boil, Camellia nitidissima Chi leaf and grain mixing and water adding is even, mixture water content is 50%, 4.5 parts of microorganisms (microorganism species of microorganism for being comprised of subtilis, yeast, aspergillus niger) are added in mixture and mixed, after mixing, put into jar fermenter and ferment 20 days, controlled fermentation temperature is 65 ℃.After having fermented, filter to obtain fermented liquid, fermented liquid is put under 90 ℃ of steam and carried out food steamer sterilizing 5 minutes, essence is filtered to obtain filtrate again, adopts white spirit mixing, bottles and obtains product Camellia nitidissima Chi tea wine.
Embodiment 5:
Select that Camellia nitidissima Chi leaf and the camellia plucked autumn and winter are cleaned, leaching completes and natural dried and crushed, take out 1 part (wherein the part by weight of Camellia nitidissima Chi leaf and golden flower camellia is 1:0.1) stand-by; Get 10 portions of rice, Chinese sorghum is as grain and boil, Camellia nitidissima Chi leaf and grain mixing and water adding is even, mixture water content is 20%, 0.03 part of microorganism (microorganism species of microorganism for being comprised of subtilis, yeast, aspergillus niger) is added in mixture and mixed, after mixing, put into jar fermenter and ferment 10 days, controlled fermentation temperature is 25 ℃.After having fermented, filter to obtain fermented liquid, fermented liquid is put under 90 ℃ of steam and carried out food steamer sterilizing 5 minutes, essence is filtered to obtain filtrate again, adopts white spirit mixing, bottles and obtains product Camellia nitidissima Chi tea wine.
Embodiment 6:
Select that Camellia nitidissima Chi leaf and the camellia plucked autumn and winter are cleaned, leaching completes and natural dried and crushed, take out 2 parts (wherein the part by weight of Camellia nitidissima Chi leaf and golden flower camellia is 1:0.5) stand-by; Get 60 portions of grains (grain comprises rice, black rice, glutinous rice, Chinese sorghum, barley, corn and millet and evenly mixes) and boil, Camellia nitidissima Chi leaf and camellia and grain mixing and water adding is even, mixture water content is 35%, 2.5 parts of microorganisms (microorganism species of microorganism for being comprised of subtilis, yeast, aspergillus niger) are added in mixture and mixed, after mixing, put into jar fermenter and ferment 15 days, controlled fermentation temperature is 45 ℃.After having fermented, filter to obtain fermented liquid, fermented liquid is put under 90 ℃ of steam and carried out food steamer sterilizing 5 minutes, essence is filtered to obtain filtrate again, adopts white spirit mixing, bottles and obtains product Camellia nitidissima Chi tea wine.
The present invention utilizes the method for biological fermentation that most of effective constituent in Camellia nitidissima Chi is all extracted, and combines together with wine, makes that aroma and tea are fragrant to be coordinated, pure grace, fresh feel well back sweet.And the amino acid of Camellia nitidissima Chi wine functional ingredient, the trace element, the especially needed by human that contain multiple Camellia nitidissima Chi, Camellia nitidissima Chi wine had both been possessed the function of former common white spirit, had increased again adjustable drinking person immunizing power, and then strengthened the function of people's physique.
Claims (10)
1. a Camellia nitidissima Chi tea wine, is characterized in that: comprise that following raw material is by weight ratio: the Camellia nitidissima Chi of 0.1-3 part, 10-100 part grain.
2. Camellia nitidissima Chi tea wine according to claim 1, is characterized in that: described Camellia nitidissima Chi comprises one or both in Camellia nitidissima Chi tealeaves, Camellia nitidissima Chi flower.
3. Camellia nitidissima Chi tea wine according to claim 1, is characterized in that: described grain comprises one or more in rice, black rice, glutinous rice, Chinese sorghum, barley, corn and millet.
4. Camellia nitidissima Chi tea wine according to claim 1, is characterized in that: described Camellia nitidissima Chi comprises Camellia nitidissima Chi tealeaves and Camellia nitidissima Chi flower, and Camellia nitidissima Chi tealeaves and Camellia nitidissima Chi flower are 1:0.1-1 by weight ratio.
5. a right to use requires the Camellia nitidissima Chi tea liquor method for making of Camellia nitidissima Chi tea wine described in 1.
6. Camellia nitidissima Chi tea liquor method for making according to claim 5, is characterized in that: the steps include:
Camellia nitidissima Chi and grain are added to water and are mixed to form mixture, mixture is put in to microbe inoculation under certain yeasting and carries out biological fermentation, ferment 10-20 days by sterilising filtration, adopt white spirit mixing to obtain Camellia nitidissima Chi tea wine.
7. Camellia nitidissima Chi tea wine manufacture method according to claim 6, it is characterized in that: described Camellia nitidissima Chi is the Camellia nitidissima Chi of choosing through completing and pulverizing, described grain is the ripe grain of boiling, and described yeasting is that leavening temperature is 25-65 ℃, and mixture water content is 20-50%.
8. Camellia nitidissima Chi tea wine manufacture method according to claim 7, is characterized in that: described Camellia nitidissima Chi is drying Camellia nitidissima Chi.
9. Camellia nitidissima Chi tea wine manufacture method according to claim 6, is characterized in that: the microorganism species of described microorganism for being comprised of subtilis, yeast, aspergillus niger.
10. Camellia nitidissima Chi tea wine manufacture method according to claim 6, is characterized in that: the ratio of mixture and microorganism is counted 100:0.2-5 by dry product weight.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103865724A (en) * | 2014-03-30 | 2014-06-18 | 柴华 | Toona sinensis tea wine brewing method |
| CN103981061A (en) * | 2014-05-30 | 2014-08-13 | 张松波 | Golden camellia health-care wine and preparation method thereof |
| CN104357296A (en) * | 2014-12-02 | 2015-02-18 | 李镇阔 | Tea wine and production method thereof |
| CN105039073A (en) * | 2015-07-12 | 2015-11-11 | 武夷学院 | Pure fermentation tea liquor and method for brewing same |
| CN105062797A (en) * | 2014-09-15 | 2015-11-18 | 钟坚 | Tea-flavor white spirit and preparation method thereof |
| CN105907525A (en) * | 2016-06-20 | 2016-08-31 | 贵州夜郎古畔茶业有限公司 | Tea wine and preparation method thereof |
| CN106221997A (en) * | 2016-08-24 | 2016-12-14 | 北海桔泉金花茶有限公司 | A kind of Camellia nitidissima Chi fermented health-care wine |
| CN106343508A (en) * | 2016-08-28 | 2017-01-25 | 华南农业大学 | Fermented tea leaf seasoning |
| CN106591032A (en) * | 2016-11-23 | 2017-04-26 | 广西壮族自治区都安瑶族自治县科学技术情报研究所 | Black tea and golden camellia wine liquid brewing method |
| CN107236646A (en) * | 2017-08-04 | 2017-10-10 | 周海腾 | A kind of preparation method of colored slurry wine |
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| CN104328006A (en) * | 2014-03-30 | 2015-02-04 | 柴华 | Brewing method of cedrela sinensis tea wine |
| CN103865724A (en) * | 2014-03-30 | 2014-06-18 | 柴华 | Toona sinensis tea wine brewing method |
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| CN104328006B (en) * | 2014-03-30 | 2016-02-17 | 柴华 | A kind of brewing method of Chinese toon tea wine |
| CN103981061A (en) * | 2014-05-30 | 2014-08-13 | 张松波 | Golden camellia health-care wine and preparation method thereof |
| CN105062797A (en) * | 2014-09-15 | 2015-11-18 | 钟坚 | Tea-flavor white spirit and preparation method thereof |
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| CN106221997A (en) * | 2016-08-24 | 2016-12-14 | 北海桔泉金花茶有限公司 | A kind of Camellia nitidissima Chi fermented health-care wine |
| CN106343508A (en) * | 2016-08-28 | 2017-01-25 | 华南农业大学 | Fermented tea leaf seasoning |
| CN106591032A (en) * | 2016-11-23 | 2017-04-26 | 广西壮族自治区都安瑶族自治县科学技术情报研究所 | Black tea and golden camellia wine liquid brewing method |
| CN107236646A (en) * | 2017-08-04 | 2017-10-10 | 周海腾 | A kind of preparation method of colored slurry wine |
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