CN105238651A - Tea wine containing ginger and cumquat and capable of harmonizing stomach and arresting vomiting and production method of tea wine containing ginger and cumquat - Google Patents

Abstract

The invention discloses tea wine containing ginger and cumquat and capable of harmonizing the stomach and arresting vomiting. The tea wine comprises, by weight, 85-90 parts of tea leaf, 4-5 parts of ginger, 8-10 parts of pineapple, 4-5 parts of luffa, 5-6 parts of cumquat, 5-7 parts of white turnip, 1-1.5 parts of fingered citron, 0.6-0.8 part of cornu cervi, 0.9-1.1 parts of achyranthes bidentate and appropriate amount of citric acid, vitamin C, edible alcohol, Baijiu, egg white, white sugar and water. The tea wine containing ginger and cumquat has the advantages that the tea leaf is soaked by the edible alcohol, so that the problem of fat-soluble pesticide residue of the tea leaf is solved; egg white foam and the white sugar are added into tea leaf flavoring wine and dissolved through boiling, and then filtering is performed, so that the bitter and pungent tastes of the finished tea wine can be removed, and the finished tea wine is softer and more lasting in taste; the ginger is pungent and capable of dissipating temperature, tonifying the spleen and stomach, warming the middle-jiao, calming the adverse-rising energy and arresting vomiting, removing dampness and eliminating mass and relieving fullness, and relieving cough and removing phlegm; the cumquat has the effects of beautifying and caring the skin, appetizing and promoting saliva secretion, regulating qi and alleviating depression, and removing phlegm.

Description

One and stomach preventing or arresting vomiting ginger kumquat tea wine and preparation method thereof

Technical field

The present invention relates to Tea Processing technical field, particularly relate to a kind of and stomach preventing or arresting vomiting ginger kumquat 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 and stomach preventing or arresting vomiting ginger kumquat tea wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

One and stomach preventing or arresting vomiting ginger kumquat tea wine, be made up of following raw material:

Tealeaves 85-90, ginger 4-5, pineapple 8-10, sponge gourd 4-5, cumquat 5-6, white turnip 5-7, Buddha's hand 1-1.5, pilose antler 0.6-0.8, root of bidentate achyranthes 0.9-1.1, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

Preparation method that is described and stomach preventing or arresting vomiting ginger kumquat 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) Buddha's hand, pilose antler and the root of bidentate achyranthes are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; By loofah peeling, pull an oar together with pineapple, white turnip, liquid, obtain sponge gourd slurries; By ginger and cumquat simple stage property defibrination, and sponge gourd slurries merge, and centrifuging, gets filtrate, obtains ginger cumquat 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 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, ginger cumquat 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; Pungent and the loose temperature of ginger, beneficial taste, kind warming middle-JIAO to send down the adverse QI preventing or arresting vomiting, dehumidify the ruffian that disappears, cough-relieving apophlegmatic; Cumquat has beauty and skin care, appetizing is promoted the production of body fluid, the Xie Yu that regulates the flow of vital energy, to be reduced phlegm; Add multiple herbal medicine and make it have health-care effect, as Buddha's hand soothing liver and strengthening spleen and stomach etc.

Embodiment

One and stomach preventing or arresting vomiting ginger kumquat tea wine, be made up of following raw material:

Tealeaves 85, ginger 4, pineapple 8, sponge gourd 4, cumquat 5, white turnip 5, Buddha's hand 1, pilose antler 0.6, the root of bidentate achyranthes 0.9, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

Preparation method that is described and stomach preventing or arresting vomiting ginger kumquat 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) Buddha's hand, pilose antler and the root of bidentate achyranthes are added 5 times of water heating water extractions 2 times, filter and merge liquid; By loofah peeling, pull an oar together with pineapple, white turnip, liquid, obtain sponge gourd slurries; By ginger and cumquat simple stage property defibrination, and sponge gourd slurries merge, and centrifuging, gets filtrate, obtains ginger cumquat 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 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, ginger cumquat 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., with a stomach preventing or arresting vomiting ginger kumquat tea wine, it is characterized in that, be made up of following raw material:

Tealeaves 85-90, ginger 4-5, pineapple 8-10, sponge gourd 4-5, cumquat 5-6, white turnip 5-7, Buddha's hand 1-1.5, pilose antler 0.6-0.8, root of bidentate achyranthes 0.9-1.1, citric acid, vitamins C, edible ethanol, white wine, egg white, white sugar and water are appropriate.

2. the preparation method of according to claim 1 and stomach preventing or arresting vomiting ginger kumquat tea wine, 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) Buddha's hand, pilose antler and the root of bidentate achyranthes are added 5-7 times of water heating water extraction 2-3 time, filter and merge liquid; By loofah peeling, pull an oar together with pineapple, white turnip, liquid, obtain sponge gourd slurries; By ginger and cumquat simple stage property defibrination, and sponge gourd slurries merge, and centrifuging, gets filtrate, obtains ginger cumquat 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 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, ginger cumquat 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.