CN103571721B

CN103571721B - A kind of Camellia nitidissima Chi tea wine and preparation method thereof

Info

Publication number: CN103571721B
Application number: CN201310583372.7A
Authority: CN
Inventors: 陈小鹏; 王琳琳; 龙柳锦; 梁杰珍; 韦小杰; 黄莹莹
Original assignee: Guangxi University
Current assignee: Guangxi University
Priority date: 2013-11-19
Filing date: 2013-11-19
Publication date: 2016-03-02
Anticipated expiration: 2033-11-19
Also published as: CN103571721A

Abstract

The present invention relates to a kind of Camellia nitidissima Chi tea wine and preparation method thereof, comprising following raw material be by weight ratio: the Camellia nitidissima Chi of 0.1-3 part, 10-100 part grain.Use above-mentioned raw materials through following steps: Camellia nitidissima Chi and grain to be added water and be mixed to form mixture, under mixture being put in certain yeasting, microbe inoculation carries out biological fermentation, ferments after 10-20 days and namely obtains Camellia nitidissima Chi tea wine through sterilising filtration, employing white spirit mixing.Described Camellia nitidissima Chi tea wine is with low cost, can available protecting and strengthen people's physique and making method and can improve Camellia nitidissima Chi beneficiating ingredient and extract and utilize.

Description

A kind of Camellia nitidissima Chi tea wine and preparation method thereof

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, record according to Compendium of Material Medica, " the strong pharmacy of China ", " medicinal plant dictionary ", Camellia nitidissima Chi has certain curative effect and health-care effect to treatment ephritis, oedema, urinary tract infections, pharyngolaryngitis, dysentery, hypertension and reduction cholesterol, prophylaxis of tumours, anti-ageing aspect of waiting for a long time.Effect of Camellia nitidissima Chi is the effective active composition that contains of flower, leaf mainly.

Camellia nitidissima Chi contains multiple functional ingredient 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, containing 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, Vanillins from the ethanol extraction of golden flower camellia; Golden camellia flower contains the various trace elements such as potassium, sodium, calcium, magnesium, phosphorus, copper, iron, zinc, manganese.The novel acylated flavonoid glycoside of one that contains in the Camellia nitidissima Chi camellia of nearest discovery (7-O-(6 "-O-E-caffeoyl)-β-d-glucopyranoside), it has suppression and inducing death effect to human lymphoid cancer U937 cell; Camellia nitidissima Chi contains two kinds of main flavonoids, carotenoid and the polyphenol component than commercially available tealeaves more high-content, has good anti-oxidant function; Camellia nitidissima Chi leaf contains the amino acid of 17 kinds of needed by human, wherein aspartic acid, Threonine, Serine, L-glutamic acid, proline(Pro) and Glycine Levels more; Micro-metals selenium have anti-oxidant, improve immunity function, weaken flavacin and cause liver cancer, suppress mammary cancer to occur and to remove in human body the effects such as toxic metal ions.

Traditionally, only the flower of Camellia nitidissima Chi, leaf are processed into tea product, brew with boiling water and drink, but the solvability of hot water to the multiple beneficial composition that Camellia nitidissima Chi contains is not strong, tea grounds after brewing also abandons as rubbish, and the most of beneficiating ingredient as seen as the Camellia nitidissima Chi of tea product fails to make full use of.And the complex process of chemical extraction, biological extraction is carried out to beneficiating ingredient in golden flower camellia, leaf, resulting product is expensive, and the family of general income is difficult to long-term edible, and Camellia nitidissima Chi uses face to be 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 ", providing its processing step of a kind of infusion method of golden camellia flower wine is: " first the golden camellia flower that golden flower tea tree has been bursted forth cut, again in placing container, carry out disinfection with steam and complete, sterilization fixation time is 10-20 second, then take out naturally cooling or with air-cooled until normal temperature, finally the golden camellia flower being cooled to normal temperature is placed in the bottle of 500 milliliters, seven daffodils camellia piece placed by each bottle, more than the 50 degree rice wine without color of 500 milliliters or high grain wine is added again at each bottle, bottle cap sealing is good, soaking 3-4 month at normal temperatures " this invention raw material used is " golden camellia flower of having bursted forth from Camellia nitidissima Chi number is cut ", processing step " cuts sterilization with steam to complete and after naturally cooling to room temperature, add 500 milliliters of more than 50 degree white wine with 7 golden camellia flower and join this, soak 3 ~ 4 months at normal temperatures ".But the method is raw materials used to be only " golden camellia flower of having bursted forth ", processing step is " after first steam sterilizing soak at room temperature ", owing to being fresh " golden camellia flower ", moisture is filled in vegetable cell, it is interior by the effective active component dissolves of Camellia nitidissima Chi out that the ethanol molecule contained in white wine not easily diffuses to plant cell membrane, 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, can available protecting and strengthen Camellia nitidissima Chi tea wine and the manufacture method thereof of people physique, this preparation method can improve Camellia nitidissima Chi beneficiating ingredient and extracts and utilize.

A kind of Camellia nitidissima Chi tea wine, comprising 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, golden camellia 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 golden camellia flower, and Camellia nitidissima Chi tealeaves and golden camellia flower are 1:0.1-1 by weight ratio.

Use the Camellia nitidissima Chi tea liquor method for making of Camellia nitidissima Chi tea wine described above, the steps include:

Camellia nitidissima Chi and grain are added water and be mixed to form mixture, under certain yeasting, microbe inoculation carries out biological fermentation, ferments after 10-20 days and namely obtains Camellia nitidissima Chi tea wine through sterilising filtration, employing white spirit mixing.

Preferably, described Camellia nitidissima Chi is choose through the Camellia nitidissima Chi completed and pulverize, and described grain is the ripe grain of boiling, and described yeasting is leavening temperature is 25-65 DEG C, and mixture water content is 20-50%.

Preferably, described Camellia nitidissima Chi is drying Camellia nitidissima Chi.

Preferably, described microorganism is the microorganism species be made up of subtilis, yeast, aspergillus niger.

Preferably, the ratio of mixture and microorganism counts 100:0.2-5 by dry product weight.And utilize fermentable Camellia nitidissima Chi and grain mixture greatly can 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 the profuse nutritive substance useful to human body, abundant enzyme system and physiologically active substance, also energy metabolism produces the materials such as vitamins B l, B2, vitamins C, its inclusion there occurs the reactions such as a series of oxidation, polymerization, decomposition, degraded and condensation, as total free aminoacids reduces 60%, soluble sugar have dropped 40%, and theabrownin (TB) adds 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 is increased, benefit materials transforms and generates, as oligosaccharides, functional peptides, the formation of fragrance matter, camphor tree as generated by microbial metabolism is fragrant, fragrant and sweet material such as grade, just because of the increase of small-molecule substance, the increase of polysaccharide material, especially the increasing of oligosaccharides, little skin of active function etc., it is dense bright that this strong physical and chemical composition change dissolving defines tea caudle look red, the soft silk floss of entrance, do not sting larynx, not top, flavour alcohol and return sweet, there is the qualitative characteristics of 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 drink that taste is all good, and to raising immunity, fat-reducing, lipopenicillinase, prevent and treat arteriosclerosis, the desirable health promoting beverage of beauty treatment and the effect such as to 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, at the beneficiating ingredient that the abundant gold lixiviation jasmine tea of fermenting process is rich in, and Camellia nitidissima Chi becomes more aromatic after fermentation, the method for making tea of this to be traditional employing water be soaking agent cannot be accomplished.The invention enables that golden camellia wine manufacturing process is simple, facility investment is few, processing ease grasps, is 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 perfume are coordinated, pure grace, freshly feel well back sweet, and compared with its tea product, golden camellia wine fully leaches and improves the utilization ratio of nutrition effective constituent of Camellia nitidissima Chi.The more excellent place of the present invention is the functional ingredient that golden camellia wine contains multiple Camellia nitidissima Chi, trace element, especially the amino acid of needed by human, the golden camellia wine of multiple analysis means to manufacture of the present invention is adopted to analyze, 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, calcium etc. more than ten kind have the trace element of important health value to human body, golden camellia wine of the present invention had both possessed the function of former common white spirit, turn increased adjustable drinking person immunizing power, and then strengthened the function of people's physique.

Embodiment

Further describe the present invention referring to embodiment, to make those skilled in the art can implement according to this with reference to specification sheets word, scope is not limited by embodiments of the present invention.

Embodiment 1:

Select the Camellia nitidissima Chi leaf that autumn and winter plucks, Ye Sedai blue or green and evenly, without damaged, without color spot, Camellia nitidissima Chi leaf is 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 even, mixture water content is 50%, 4.5 parts of microorganisms (microorganism is the microorganism species be made up of subtilis, yeast, aspergillus niger) are added in mixture and mixes, put into jar fermenter fermentation 20 days after mixing, controlling leavening temperature is 65 DEG C.After having fermented, filter to obtain fermented liquid, carry out food steamer sterilizing 5 minutes under fermented liquid being put into 90 DEG C of steam, essence filters to obtain filtrate again, adopts white spirit mixing, bottles and obtain product Camellia nitidissima Chi tea wine.

Embodiment 2:

The golden flower camellia selecting pluck autumn and winter, cleans golden flower camellia, 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 even, mixture water content is 20%, 0.03 part of microorganism (microorganism is the microorganism species be made up of subtilis, yeast, aspergillus niger) is added in mixture and mixes, put into jar fermenter fermentation 10 days after mixing, controlling leavening temperature is 25 DEG C.After having fermented, filter to obtain fermented liquid, carry out food steamer sterilizing 5 minutes under fermented liquid being put into 90 DEG C of steam, essence filters to obtain filtrate again, adopts white spirit mixing, bottles and obtain product Camellia nitidissima Chi tea wine.

Embodiment 3:

The Camellia nitidissima Chi leaf selecting pluck autumn and winter and camellia 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 Homogeneous phase mixing and forms) and boil, Camellia nitidissima Chi leaf and camellia and grain mixing and water adding even, mixture water content is 35%, 2.5 parts of microorganisms (microorganism is the microorganism species be made up of subtilis, yeast, aspergillus niger) are added in mixture and mixes, put into jar fermenter fermentation 15 days after mixing, controlling leavening temperature is 45 DEG C.After having fermented, filter to obtain fermented liquid, carry out food steamer sterilizing 5 minutes under fermented liquid being put into 90 DEG C of steam, essence filters to obtain filtrate again, adopts white spirit mixing, bottles and obtain product Camellia nitidissima Chi tea wine.

Embodiment 4:

The Camellia nitidissima Chi leaf selecting pluck autumn and winter and camellia 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 even, mixture water content is 50%, 4.5 parts of microorganisms (microorganism is the microorganism species be made up of subtilis, yeast, aspergillus niger) are added in mixture and mixes, put into jar fermenter fermentation 20 days after mixing, controlling leavening temperature is 65 DEG C.After having fermented, filter to obtain fermented liquid, carry out food steamer sterilizing 5 minutes under fermented liquid being put into 90 DEG C of steam, essence filters to obtain filtrate again, adopts white spirit mixing, bottles and obtain product Camellia nitidissima Chi tea wine.

Embodiment 5:

The Camellia nitidissima Chi leaf selecting pluck autumn and winter and camellia 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 even, mixture water content is 20%, 0.03 part of microorganism (microorganism is the microorganism species be made up of subtilis, yeast, aspergillus niger) is added in mixture and mixes, put into jar fermenter fermentation 10 days after mixing, controlling leavening temperature is 25 DEG C.After having fermented, filter to obtain fermented liquid, carry out food steamer sterilizing 5 minutes under fermented liquid being put into 90 DEG C of steam, essence filters to obtain filtrate again, adopts white spirit mixing, bottles and obtain product Camellia nitidissima Chi tea wine.

Embodiment 6:

The Camellia nitidissima Chi leaf selecting pluck autumn and winter and camellia 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 Homogeneous phase mixing and forms) and boil, Camellia nitidissima Chi leaf and camellia and grain mixing and water adding even, mixture water content is 35%, 2.5 parts of microorganisms (microorganism is the microorganism species be made up of subtilis, yeast, aspergillus niger) are added in mixture and mixes, put into jar fermenter fermentation 15 days after mixing, controlling leavening temperature is 45 DEG C.After having fermented, filter to obtain fermented liquid, carry out food steamer sterilizing 5 minutes under fermented liquid being put into 90 DEG C of steam, essence filters to obtain filtrate again, adopts white spirit mixing, bottles and obtain product Camellia nitidissima Chi tea wine.

The present invention utilizes the method for biological fermentation effective constituent most of in Camellia nitidissima Chi to be extracted, and combines together with wine, make aroma and tea perfume coordinate, pure grace, fresh feel well back sweet.And golden camellia wine contains functional ingredient, the trace element of multiple Camellia nitidissima Chi, the especially amino acid of needed by human, golden camellia wine had both possessed the function of former common white spirit, turn increased adjustable drinking person immunizing power, and then strengthened the function of people's physique.

Claims

1. a Camellia nitidissima Chi tea liquor method for making, is characterized in that: comprising following raw material is by weight ratio: the Camellia nitidissima Chi of 0.1-3 part, 10-100 part grain; Described Camellia nitidissima Chi comprises Camellia nitidissima Chi tealeaves and golden camellia flower, and Camellia nitidissima Chi tealeaves and golden camellia flower are 1:0.1-1 by weight ratio;

Camellia nitidissima Chi tea liquor method for making is: Camellia nitidissima Chi and grain being added water is mixed to form mixture, and under mixture being put in certain yeasting, microbe inoculation carries out biological fermentation, ferments after 10-20 days and namely obtains Camellia nitidissima Chi tea wine through sterilising filtration, employing white spirit mixing;

Wherein, described microorganism is the microorganism species be made up of subtilis, yeast, aspergillus niger; Described Camellia nitidissima Chi is choose through the Camellia nitidissima Chi completed and pulverize, and described grain is the ripe grain of boiling, and described yeasting is leavening temperature is 25-65 DEG C, and mixture water content is 20-50%; The ratio of mixture and microorganism counts 100:0.2-5 by dry product weight.

2. Camellia nitidissima Chi tea liquor method for making according to claim 1, is characterized in that: described grain comprise in rice, black rice, glutinous rice, Chinese sorghum, barley, corn and millet one or more.

3. Camellia nitidissima Chi tea liquor method for making according to claim 1, is characterized in that: described Camellia nitidissima Chi is drying Camellia nitidissima Chi.