CN105238628A - Broad bean, whitebait paste and persimmon leaf healthcare wine and preparation method thereof - Google Patents

Abstract

The invention discloses broad bean, whitebait paste and persimmon leaf healthcare wine. The healthcare wine is prepared with, by weight, 30-34 parts of fresh and tender persimmon leaf, 64-65 parts of broad bean, 20-23 parts of bitter chrysanthemum stem and leaf powder, 46-48 parts of whitebait paste, 27-29 parts of bee milk, 32-34 parts of sugarcane, 3.4-3.6 parts of Veronicastrum caulopterum, 2.2-2.4 parts of field thistle, 2.7-2.9 parts of Japanese banana flower, 18-20 parts of maifanite, a proper amount of dry brewer's yeast, 103-105 parts of white granulated sugar and a proper amount of water. Processing raw materials of the healthcare wine are diverse, the persimmon leaf serving as a main ingredient is matched with broad bean, whitebait paste, sugarcane and bee milk serving as auxiliary ingredients for processing, and the healthcare wine processed does not have astringency of the persimmon leaf while having aroma of broad bean paste; content of flavone in persimmon leaf extract is increased during processing, so that the healthcare wine has higher nutritional value and better healthcare efficacy and is good for body after drinking.

Description

Broad bean Salangid paste 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 broad bean Salangid paste 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 broad bean Salangid paste persimmon leaf health wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of broad bean Salangid paste taste 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, broad bean 65-64, bitter chrysanthemum cauline leaf powder 20-23, Salangid paste 46-48, royal jelly 27-29, sugarcane 32-34, Herba Veronicastri caulopteri 3.4-3.6, field thistle 2.2-2.4, Flower of Japanese Banana 2.7-2.9, 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 broad bean Salangid paste taste 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) by bitter chrysanthemum cauline leaf powder together with Salangid paste mix and blend, be then mixed them and broad bean, royal jelly water proof boiling in steamer, when broad bean steam to medium well, gained mixture is naturally cooled to room temperature;

(4) Herba Veronicastri caulopteri, field thistle, Flower of Japanese Banana 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; Sugarcane is squeezed into juice in addition, and by sugar cane juice and bagasse all together with indwelling, be cooled to room temperature;

(5) 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 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, the collocation of major ingredient persimmon leaf has the auxiliary material such as broad bean, Salangid paste, sugarcane, royal jelly to process together, wine after processing does not have the astringent taste of persimmon leaf, but broad bean paste fragrance road, and in the course of processing, improve the content of flavones in Folium Kaki extract, make persimmon leaf drinking utensils have higher nutritive value, health-care effect is better, drinks health useful.

Embodiment

A kind of broad bean Salangid paste taste persimmon leaf health wine, be made up of the raw material of following weight part:

Fresh and tender persimmon leaf 30-34, broad bean 65-64, bitter chrysanthemum cauline leaf powder 20-23, Salangid paste 46-48, royal jelly 27-29, sugarcane 32-34, Herba Veronicastri caulopteri 3.4-3.6, field thistle 2.2-2.4, Flower of Japanese Banana 2.7-2.9, medical stone 18-20, brewer's dried yeasts are appropriate, white sugar 103-105 and water appropriate.

A preparation method for broad bean Salangid paste taste 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) by bitter chrysanthemum cauline leaf powder together with Salangid paste mix and blend, be then mixed them and broad bean, royal jelly water proof boiling in steamer, when broad bean steam to medium well, gained mixture is naturally cooled to room temperature;

(4) Herba Veronicastri caulopteri, field thistle, Flower of Japanese Banana 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; Sugarcane is squeezed into juice in addition, and by sugar cane juice and bagasse all together with indwelling, be cooled to room temperature;

(5) 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 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 broad bean Salangid paste taste 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, broad bean 65-64, bitter chrysanthemum cauline leaf powder 20-23, Salangid paste 46-48, royal jelly 27-29, sugarcane 32-34, Herba Veronicastri caulopteri 3.4-3.6, field thistle 2.2-2.4, Flower of Japanese Banana 2.7-2.9, 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 broad bean Salangid paste taste 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) by bitter chrysanthemum cauline leaf powder together with Salangid paste mix and blend, be then mixed them and broad bean, royal jelly water proof boiling in steamer, when broad bean steam to medium well, gained mixture is naturally cooled to room temperature;

(4) Herba Veronicastri caulopteri, field thistle, Flower of Japanese Banana 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; Sugarcane is squeezed into juice in addition, and by sugar cane juice and bagasse all together with indwelling, be cooled to room temperature;

(5) 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 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.