CN105238625A - Persimmon leaf healthcare wine containing betel nut and coffee bean and production method of persimmon leaf healthcare wine containing betel nut and coffee bean - Google Patents

Abstract

The invention discloses persimmon leaf healthcare wine containing betel nut and coffee bean. The persimmon leaf healthcare wine containing betel nut and coffee bean is produced by, by weight, 30-34 parts of fresh and tender persimmon leaf, 24-27 parts of gluten, 43-45 parts of coffee bean, 19-21 parts of red-skinned garlic, 29-31 parts of pomegranate bark, 45-48 parts of betel nut, 3.2-3.5 parts of fructus forsythia, 2.7-2.9 parts of Habenaria ciliolaris Kranz1., 2.3-2.7 parts of thalictrum glandulosissimum, 18-20 parts of medical stone, appropriate amount of brewing dry yeast, 103-105 parts of white granulated sugar and appropriate amount of water. The persimmon leaf healthcare wine containing betel nut and coffee bean has the advantages that the production raw materials of the wine are diversified and contain the persimmon leaf, the coffee bean, the pomegranate bark, the betel nut, Chinese herbal medicine such as fructus forsythia and the Habenaria ciliolaris Kranz1., and the like, and the flavone content in persimmon leaf extract is also increased during production, so that the produced persimmon leaf healthcare wine containing betel nut and coffee bean does not have the astringent taste of the single persimmon leaf but has the fragrance of coffee, and is rich in nutrition, high in nutritional value and healthcare effect and beneficial to human bodies.

Description

Betel nut coffee persimmon leaf health wine and preparation method thereof

Technical field

The present invention relates to persimmon leaf processing drinking food and processing technique field, mainly a kind of betel nut coffee persimmon leaf health wine and preparation method thereof.

Background technology

Persimmon leaf is nutritious, containing a large amount of vitamins Cs, and also, tannin, phenols, resin, Coumarins compound sweet containing abundant carotene, flavones, reducing sugar, polysaccharide, volatile oil, amino acid, organic acid, chlorophyll etc.Persimmon leaf is cool in nature, sweet-bitter flavor, enter lung, Liver Channel, there is a surname's lung cough-relieving sending down abnormally ascending, cooling blood for hemostasis, the function of clearing heat and promoting fluid, the function such as synthesis and vessel softening of nitrosamine in human body can also be stoped, have obvious curative effect to hepatitis, ephritis, trachitis, edema, coronary heart disease, hypertension, and contribute to the effect of digestion, body-building, decreasing cholesterol, fat-reducing.Thus in order to better develop persimmon leaf resource, needing to extract processing to it, and being processed into the persimmon leaf wine with health-care effect, then having very large market potential and social benefit.In prior art, persimmon leaf wine be all mostly single with persimmon leaf for raw material, the persimmon leaf wine taste of processing is single, and has astringent taste, and nutritive ingredient contained in persimmon leaf wine is also only the nutritive ingredient in persimmon leaf, can not improve its nutritive value more significantly.

In persimmon leaf, persimmon leaf flavone class exists mainly with the form of glycosides greatly, the activity of flavonoid compound has remarkable oxidation-resistance, research shows it and has anti inflammation and heat resolution, treatment chronic nephritis proteinuria, treatment thrombopenic purpura, vessel softening, fat-reducing, anti-oxidant, prevent arteriosclerosis, reducing blood-fat and reduce blood pressure and treat the effect of chloasma, thus Flavonoid substances in exploitation persimmon leaf is needed, to improve the using value of persimmon leaf, but when extracting effective constituent in persimmon leaf, persimmon leaf grinding particle size, amount of water, Extracting temperature, extraction time, all the flavones content extracted in persimmon leaf is had a great impact.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of betel nut coffee persimmon leaf health wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of betel nut coffee persimmon leaf health wine, is characterized in that, be made up of the raw material of following weight part:

Fresh and tender persimmon leaf 30-34, gluten 24-27, coffee berry 43-45, red skin garlic 19-21, pomegranate rind 29-31, betel nut 45-48, capsule of weeping forsythia 3.2-3.5, kidney channel grass 2.7-2.9, thalictrum root 2.3-2.7, medical stone 18-20, brewer's dried yeasts are appropriate, white sugar 103-105 and water appropriate.

The preparation method of described a kind of betel nut coffee persimmon leaf health wine, is characterized in that, comprise following step:

(1) by fresh and tender persimmon leaf cold water flush, remove petiole, then persimmon leaf is put into temperature at the warm water blanching 12-14 minute of 72-74 DEG C, 2 times are at least stirred in blanching process, after blanching, persimmon leaf is pulled out, and drop in cold water immediately and soak 4-6 minute, then persimmon leaf is dried in 49-50 DEG C of temperature;

(2) the persimmon leaf of drying is pulverized, grinding particle size 100 order, and in backward persimmon leaf in add the flooding of 15 times, extraction temperature is 80 DEG C, extraction time 2.5 hours, finally cross leaching filtered juice, then again add 3-4 times of water in persimmon leaf slag, 5-7 minute after heated and boiled, again cross leaching filtered juice, the filtered juice of twice filtration is mixed into mixing filtered juice at 80 DEG C, mixing filtered juice is cooled to room temperature, simultaneously by for subsequent use for the indwelling of persimmon leaf slag;

(3) coffee berry is added 5-6 times of water, heat and simmer with little fire, after boiling, gained material is stirred evenly, then betel nut and pomegranate rind are minced admix in gained material, be finally cooled to room temperature;

(4) capsule of weeping forsythia, kidney channel grass, thalictrum root are mixed, soak after 1-1.5 hour and take out, then they are added 5-6 times of water heating decoction 19-22 minute, cross leaching Chinese medicine extract;

(5) fry dry in pot together with red skin garlic for gluten, fry fragrant rear taking-up and admix in the Chinese medicine extract of step 4, add 3-4 times of water and pull an oar together, cross leaching slurries, and be cooled to room temperature;

(6) the mixing filtered juice of step 2 and persimmon leaf slag are poured into together in wine jar, medical stone is had in wine jar, then the material of step 3, step 4 and step 5 gained is all joined in wine jar, then admix white sugar, after mixing, again according to 1% inoculation brewer's dried yeasts of compound all wts after removing medical stone, at 29-30 DEG C of lower seal fermentation 7-9 days; After having fermented, cross leaching wine-filtering fluid, by filling after wine-filtering fluid distillation cooling, then put into thermostat water bath sterilization 4-5 minute, sterilization temperature is at 75-80 DEG C.

In step 1, fresh and tender persimmon leaf is carried out blanching in the present invention, can oxydase in disorganize, prevent the oxygenolysis of persimmon leaf vitamins C and other compositions, the cell of all right failure surface, accelerate moisture to ooze out, be conducive to drying, and remove bitter taste, can also scald except Herbaceous Taste, can leaf green be kept after then the persimmon leaf after blanching being put into cold water soak and wash away bitter taste.

Step 2 operation of the present invention is extracted the effective constituent in persimmon leaf, and the effect extracting persimmon leaf under this condition is better, makes flavones content in persimmon leaf reach higher level.

Have in the wine jar of fermentation in step 6 in the present invention and add medical stone, the growth of fermentation fungus strain can be promoted, optimize the unitized construction of enzyme system in fermenting process, fermentation substrate is better transformed, mutual combination can be better obtained between material, increase the value volume and range of product of product, improve the nutritive value of wine.

Advantage of the present invention:

Persimmon leaf wine of the present invention processes raw material variation, there are persimmon leaf, coffee berry, pomegranate rind, betel nut etc., also have the herbal medicine such as the capsule of weeping forsythia, kidney channel grass, also improving the content of persimmon leaf flavone in the course of processing, make the wine after processing not have the astringent taste of single persimmon leaf, is have coffee fragrant on the contrary, and it is nutritious, improve nutritive value, also improve health-care effect, drink health useful.

Embodiment

A kind of betel nut coffee persimmon leaf health wine, be made up of the raw material of following weight part:

Fresh and tender persimmon leaf 30-34, gluten 24-27, coffee berry 43-45, red skin garlic 19-21, pomegranate rind 29-31, betel nut 45-48, capsule of weeping forsythia 3.2-3.5, kidney channel grass 2.7-2.9, thalictrum root 2.3-2.7, medical stone 18-20, brewer's dried yeasts are appropriate, white sugar 103-105 and water appropriate.

A preparation method for betel nut coffee persimmon leaf health wine, comprises following step:

(1) by fresh and tender persimmon leaf cold water flush, remove petiole, then persimmon leaf is put into temperature at the warm water blanching 12-14 minute of 72-74 DEG C, 2 times are at least stirred in blanching process, after blanching, persimmon leaf is pulled out, and drop in cold water immediately and soak 4-6 minute, then persimmon leaf is dried in 49-50 DEG C of temperature;

(2) the persimmon leaf of drying is pulverized, grinding particle size 100 order, and in backward persimmon leaf in add the flooding of 15 times, extraction temperature is 80 DEG C, extraction time 2.5 hours, finally cross leaching filtered juice, then again add 3-4 times of water in persimmon leaf slag, 5-7 minute after heated and boiled, again cross leaching filtered juice, the filtered juice of twice filtration is mixed into mixing filtered juice at 80 DEG C, mixing filtered juice is cooled to room temperature, simultaneously by for subsequent use for the indwelling of persimmon leaf slag;

(3) coffee berry is added 5-6 times of water, heat and simmer with little fire, after boiling, gained material is stirred evenly, then betel nut and pomegranate rind are minced admix in gained material, be finally cooled to room temperature;

(4) capsule of weeping forsythia, kidney channel grass, thalictrum root are mixed, soak after 1-1.5 hour and take out, then they are added 5-6 times of water heating decoction 19-22 minute, cross leaching Chinese medicine extract;

(5) fry dry in pot together with red skin garlic for gluten, fry fragrant rear taking-up and admix in the Chinese medicine extract of step 4, add 3-4 times of water and pull an oar together, cross leaching slurries, and be cooled to room temperature;

(6) the mixing filtered juice of step 2 and persimmon leaf slag are poured into together in wine jar, medical stone is had in wine jar, then the material of step 3, step 4 and step 5 gained is all joined in wine jar, then admix white sugar, after mixing, again according to 1% inoculation brewer's dried yeasts of compound all wts after removing medical stone, at 29-30 DEG C of lower seal fermentation 7-9 days; After having fermented, cross leaching wine-filtering fluid, by filling after wine-filtering fluid distillation cooling, then put into thermostat water bath sterilization 4-5 minute, sterilization temperature is at 75-80 DEG C.

Claims (2)

1. a betel nut coffee persimmon leaf health wine, is characterized in that, is made up of the raw material of following weight part:

Fresh and tender persimmon leaf 30-34, gluten 24-27, coffee berry 43-45, red skin garlic 19-21, pomegranate rind 29-31, betel nut 45-48, capsule of weeping forsythia 3.2-3.5, kidney channel grass 2.7-2.9, thalictrum root 2.3-2.7, medical stone 18-20, brewer's dried yeasts are appropriate, white sugar 103-105 and water appropriate.

2. the preparation method of a kind of betel nut coffee persimmon leaf health wine according to claim 1, is characterized in that, comprise following step:

(1) by fresh and tender persimmon leaf cold water flush, remove petiole, then persimmon leaf is put into temperature at the warm water blanching 12-14 minute of 72-74 DEG C, 2 times are at least stirred in blanching process, after blanching, persimmon leaf is pulled out, and drop in cold water immediately and soak 4-6 minute, then persimmon leaf is dried in 49-50 DEG C of temperature;

(2) the persimmon leaf of drying is pulverized, grinding particle size 100 order, and in backward persimmon leaf in add the flooding of 15 times, extraction temperature is 80 DEG C, extraction time 2.5 hours, finally cross leaching filtered juice, then again add 3-4 times of water in persimmon leaf slag, 5-7 minute after heated and boiled, again cross leaching filtered juice, the filtered juice of twice filtration is mixed into mixing filtered juice at 80 DEG C, mixing filtered juice is cooled to room temperature, simultaneously by for subsequent use for the indwelling of persimmon leaf slag;

(3) coffee berry is added 5-6 times of water, heat and simmer with little fire, after boiling, gained material is stirred evenly, then betel nut and pomegranate rind are minced admix in gained material, be finally cooled to room temperature;

(4) capsule of weeping forsythia, kidney channel grass, thalictrum root are mixed, soak after 1-1.5 hour and take out, then they are added 5-6 times of water heating decoction 19-22 minute, cross leaching Chinese medicine extract;

(5) fry dry in pot together with red skin garlic for gluten, fry fragrant rear taking-up and admix in the Chinese medicine extract of step 4, add 3-4 times of water and pull an oar together, cross leaching slurries, and be cooled to room temperature;

(6) the mixing filtered juice of step 2 and persimmon leaf slag are poured into together in wine jar, medical stone is had in wine jar, then the material of step 3, step 4 and step 5 gained is all joined in wine jar, then admix white sugar, after mixing, again according to 1% inoculation brewer's dried yeasts of compound all wts after removing medical stone, at 29-30 DEG C of lower seal fermentation 7-9 days; After having fermented, cross leaching wine-filtering fluid, by filling after wine-filtering fluid distillation cooling, then put into thermostat water bath sterilization 4-5 minute, sterilization temperature is at 75-80 DEG C.