CN105176766A - Jasmine oat tea wine and preparation method thereof - Google Patents

Abstract

The invention discloses jasmine oat tea wine which is prepared by the following raw materials in parts by weight: 75 to 85 parts of tea leaves, 4 to 5 parts of oats, 4 to 5 parts of highland barley, 4 to 5 parts of soybeans, 6 to 8 parts of jasmine flowers, 7 to 9 parts of apples, 0.8 to 1 part of vervain, 0.7 to 0.9 part of salvia officinalis, 0.6 to 0.8 part of ardisia japonica, and a proper amount of citric acid, vitamin C, edible alcohol, spirit, egg white, white sugar and water. The tea leaves used in the jasmine oat tea wine are soaked by the edible alcohol, so that the problem that fat soluble pesticides are retained in the tea leaves is solved; egg white foam and the white sugar are added into tea leaf seasoning flavoring wine, and then are boiled, melted and filtered, so that the bitter and spicy flavor of a finished wine product can be removed, and the taste is softer and lingering; the jasmine flowers contain flavonoid gardenin, pectin, tannin, crocin and the like, so that the jasmine oat tea wine has the effects of discharging fire, relieving restlessness, clearing heat, causing diuresis, cooling blood and removing apthogenic heat.

Description

A kind of cape jasmine oat tea wine and preparation method thereof

Technical field

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

The present invention is achieved by the following technical solutions:

A kind of cape jasmine oat tea wine, is made up of following raw material:

Tealeaves 75-85, oat 4-5, highland barley 4-5, soya bean 4-5, flower of Capa Jasmine 6-8, apple 7-9, vervain 0.8-1, Salvia japonica Thunb. 0.7-0.9, Japanese Ardisia Herb 0.6-0.8, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

The preparation method of described cape jasmine oat 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) vervain, Salvia japonica Thunb. and the Japanese Ardisia Herb are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; Oat, highland barley and soya bean are fried, mixing is pulverized, and obtains oat highland barley grain; By apple peel stoning stripping and slicing, flower of Capa Jasmine and apple mixing add liquid making beating, filter, get filtrate, obtain cape jasmine apple liquid;

(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 oat highland barley grain, 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, cape jasmine apple liquid, 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; Flower of Capa Jasmine, containing flavonoid gardenin, pectin, tannin, crocin etc., has purging intense heat relieving restlessness, clearing away heat and promoting diuresis, effect of removing pattogenic heat from the blood and toxic material from the body; Add multiple herbal medicine and make it have health-care effect, as Salvia japonica Thunb. promoting blood flow to regulate menstruation etc.

Embodiment

A kind of cape jasmine oat tea wine, is made up of following raw material:

Tealeaves 75, oat 4, highland barley 4, soya bean 4, flower of Capa Jasmine 6, apple 7, vervain 0.8, Salvia japonica Thunb. 0.7, the Japanese Ardisia Herb 0.6, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

The preparation method of described cape jasmine oat 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) vervain, Salvia japonica Thunb. and the Japanese Ardisia Herb are added 5 times of water heating water extractions 2 times, filter and merge liquid; Oat, highland barley and soya bean are fried, mixing is pulverized, and obtains oat highland barley grain; By apple peel stoning stripping and slicing, flower of Capa Jasmine and apple mixing add liquid making beating, filter, get filtrate, obtain cape jasmine apple liquid;

(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 oat highland barley grain, 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, cape jasmine apple liquid, 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. a cape jasmine oat tea wine, is characterized in that, is made up of following raw material:

Tealeaves 75-85, oat 4-5, highland barley 4-5, soya bean 4-5, flower of Capa Jasmine 6-8, apple 7-9, vervain 0.8-1, Salvia japonica Thunb. 0.7-0.9, Japanese Ardisia Herb 0.6-0.8, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

2. the preparation method of cape jasmine oat 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) vervain, Salvia japonica Thunb. and the Japanese Ardisia Herb are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; Oat, highland barley and soya bean are fried, mixing is pulverized, and obtains oat highland barley grain; By apple peel stoning stripping and slicing, flower of Capa Jasmine and apple mixing add liquid making beating, filter, get filtrate, obtain cape jasmine apple liquid;

(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 oat highland barley grain, 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, cape jasmine apple liquid, 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.