CN105316193A - Ginseng tea liquor as well as preparation method and application thereof - Google Patents
Ginseng tea liquor as well as preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to ginseng tea liquor as well as a preparation method and application thereof. The preparation method of the ginseng tea liquor is characterized by comprising the following steps: preparing a ginseng extract, namely, performing depressurized extraction, thereby obtaining ginseng aromatic substances; preparing a tea extract, namely, performing depressurized extraction, thereby obtaining tea aromatic substances; adding the ginseng extract and the tea extract into white spirit, thereby obtaining the ginseng tea liquor. The ginseng tea liquor prepared by using the preparation method provided by the invention comprises ginseng aromatic substances and tea aromatic substances, and is rich in fragrance, good in taste and rich in nutrition.
Description
Technical field
The present invention relates to field of functional wine, particularly relate to a kind of Ginseng tea wine and its preparation method and application.
Background technology
China's liquor-making history is long, various in style, with fruit wine and rice wine in the majority, but the general number of degrees of this kind of wine are higher, long-term drinking can to health produce harm.Along with people are to the concern of own health, the medicinal liquor of various low powered posterior chamber arises at the historic moment, and Ginseng tea wine is exactly one of them.Ginseng, tea and wine combine making Ginseng tea wine by people, and the Ginseng tea wine number of degrees are low, have the nutritive ingredient of ginseng and tea concurrently simultaneously, drink certain health care function on a small quantity for a long time.
But in the making processes of current Ginseng tea wine, the leaching process of the effective constituent of ginseng and tea is lixiviate repeatedly in boiling water by ginseng and tea, volatile component in this process in ginseng and tea is evaporated, effectively can not extract, the mouthfeel of Ginseng tea wine is declined, effective constituent reduces.Therefore, how to develop the preparation technology of Ginseng tea wine further, how to play the health-care effect of Ginseng tea wine further, will the developing trend of Ginseng tea wine be become.
Summary of the invention
The object of the present invention is to provide a kind of Ginseng tea wine and its preparation method and application, Ginseng tea wine prepared by preparation method of the present invention contains ginseng aromatoising substance and tea aroma material, gives off a strong fragrance, mouthfeel is good and nutritious.
The invention provides a kind of preparation method of Ginseng tea wine, it is characterized in that, comprise and prepare ginseng vat liquor, the method preparing described ginseng vat liquor comprises the step that decompression extraction obtains ginseng aromatoising substance; Prepare tealeaves vat liquor, the method preparing described tealeaves vat liquor comprises extracts by decompression the step obtaining tea aroma material; And described ginseng vat liquor and described tealeaves vat liquor are added in white wine, obtain described Ginseng tea wine.
Optionally, the method preparing described ginseng vat liquor comprises: after ginseng soaking in Chinese liquor, and the white wine decompression extraction immersed with described ginseng is obtained described ginseng aromatoising substance; By the ginseng residue filter after decompression extraction, filtrate is extracted with white wine, obtain extraction liquid; And described extraction liquid is mixed with described ginseng aromatoising substance, obtain described ginseng vat liquor.
Optionally, the method preparing described tealeaves vat liquor comprises: after being soaked in water by tealeaves, filters, and filtrate decompression is extracted and obtains described tea aroma thing; More than after described decompression being extracted, liquid concentrates, and adds white wine, makes the concentration of white wine 27% ~ 33%, airtight standing, gets supernatant liquor; And described supernatant liquor is mixed with described tea aroma thing, obtain described tealeaves vat liquor.
Optionally, add in white wine by described ginseng vat liquor and described tealeaves vat liquor, the step obtaining described Ginseng tea wine comprises further and described ginseng vat liquor and described tealeaves vat liquor being added after in white wine, the step of the adjustment white wine number of degrees.
Optionally, described preparation method is included in the step of will be cut into slices by described ginseng before described ginseng soaking in Chinese liquor further.
Optionally, the amount of described immersion white wine is 4 ~ 6 times of described ginseng consumption, and described soak time is 60 ~ 84 hours.
Optionally, the described ginseng residue filter after extracting that will reduce pressure, filtrate extracted with white wine, the step obtaining extraction liquid comprises further: before filtrate being extracted with white wine, the step concentrated by filtrate.
Optionally, the described step be soaked in water by tealeaves comprises: at 90 ~ 95 DEG C, by tealeaves 60 ~ 80 times of water soakings 2 ~ 3 hours.
Optionally, the concentration of white wine described in described preparation method is 65%.
Optionally, described preparation method comprises further: before the step obtaining described ginseng vat liquor or obtain described tealeaves vat liquor, by described extraction liquid and described ginseng aromatoising substance mixture or the step described supernatant liquor and described tea aroma thing mixture being left standstill, got supernatant liquor and ultrafiltration.
Present invention also offers a kind of Ginseng tea wine, it is characterized in that, every 500 weight part Ginseng tea wine comprise: tealeaves 30 ~ 40 parts, ginseng 10 ~ 20 parts, white wine 50 ~ 60 parts, surplus are water.
Alternatively, described tealeaves is green tea.
Alternatively, described ginseng is fresh ginseng.
Ginseng tea wine is in the application of preparation treatment antitumor, hyperlipidemia, poor circulation and fatigable healthcare products.
The invention has the beneficial effects as follows: Ginseng tea wine prepared by preparation method of the present invention contains ginseng aromatoising substance and tea aroma material, give off a strong fragrance, mouthfeel is good and nutritious.
Accompanying drawing explanation
Fig. 1 is the schema of the Ginseng tea wine preparation method of the embodiment of the present invention.
Embodiment
Ginseng, also known as " kings of hundred grass ", is the famous traditional Chinese medical science medicinal material of China, in the history of the existing more than one thousand years of China's application.Along with the development of science and technology, medical level, the main component of ginseng is also proved: except ginsenoside, ginseng is also containing panaxan, Radix Ginseng protein, ginseng essential oil, amino acid, inorganic elements, peptide matters, and the material such as multivitamin, organic acid, alkaloid, fats, flavonoid, enzyme, sterol, nucleosides, xylogen.Heterogeneity in ginseng, plays a different role to human body.
But, in the making processes of current Ginseng tea wine, the leaching process of the effective constituent of ginseng and tealeaves is lixiviate repeatedly in boiling water by ginseng and tealeaves, and the volatile component in this process in ginseng and tealeaves is evaporated, and can not effectively extract, the mouthfeel of Ginseng tea wine is declined, effective constituent reduces, and therefore, how to develop the preparation technology of Ginseng tea wine further, how to play the health-care effect of Ginseng tea wine further, increase fragrance and mouthfeel, will the developing trend of Ginseng tea wine be become.
The invention provides a kind of preparation method of Ginseng tea wine, comprising: prepare ginseng vat liquor, the method preparing described ginseng vat liquor comprises the step that decompression extraction obtains ginseng aromatoising substance; Prepare tealeaves vat liquor, the method preparing described tealeaves vat liquor comprises extracts by decompression the step obtaining tea aroma material; And described ginseng vat liquor and described tealeaves vat liquor are added in white wine, obtain described Ginseng tea wine.
It is the schema of the Ginseng tea wine preparation technology of the embodiment of the present invention with reference to figure 1, Fig. 1.First perform step S101, prepare ginseng vat liquor, the method preparing described ginseng vat liquor comprises the step that decompression extraction obtains ginseng aromatoising substance.
In some embodiment, the method preparing described ginseng vat liquor comprises the steps: after ginseng soaking in Chinese liquor, by the white wine decompression extraction immersed with ginseng, to obtain ginseng aromatoising substance; Then by the ginseng residue filter after decompression extraction, filtrate is extracted with white wine, obtain extraction liquid; And described extraction liquid is mixed with described ginseng aromatoising substance, obtain described ginseng vat liquor.In some embodiment, described extractor can be multi-function extractor conventional in this area.In some embodiment, described ginseng is fresh ginseng, to retain nutritive ingredient and the fragrance of ginseng to a greater extent.In some embodiment, described preparation method is included in the step of will be cut into slices by described ginseng before described ginseng soaking in Chinese liquor further, and the effective constituent after section in ginseng can more effectively be leached.In some embodiment, the used in amounts of described white wine will take into account effectiveness and cost, and consumption is very few effectively can not extract active substance, consumption is crossed increases cost at most, in some embodiment, the consumption of described white wine is 4 ~ 6 times of raw material ginseng weight, is preferably 5 times of raw material ginseng weight.For soak time, be generally 60 ~ 84 hours, be preferably 72 hours, within 72 hours, leaching effect well can be reached.
In some embodiment, by the ginseng residue filter after decompression extraction, filtrate extracted with white wine, the step obtaining extraction liquid comprises further: before filtrate being extracted with white wine, the step concentrated by filtrate.As filtrate being concentrated into 1/6 ~ 1/4 of raw material ginseng weight, then extracting with the white wine of 4 ~ 6 times of volumes, especially filtrate being concentrated into 1/5 of raw material ginseng weight, then extract with the white wine of 5 times of volumes.This step serves the effect be further purified.
In some embodiment, after extraction liquid is mixed with the ginseng aromatoising substance obtained before, leave standstill for some time, such as 60 ~ 84 hours, especially 72 hours, obtain supernatant liquor, then by described supernatant liquor ultrafiltration, thus obtain described ginseng vat liquor.
In some embodiment, described white wine is the distilling liquor not adding alcohol, and distilling liquor is more healthy.Because the Chinese liquor extraction effect of the high number of degrees is better, therefore the concentration of described white wine was 65% (concentration of white wine represents the volume percent containing ethanol in white wine).
Described ginseng aromatoising substance comprises volatile effective component in ginseng and ginseng aroma component, so prepared Ginseng tea wine has the fragrance of ginseng concurrently, abundanter with regard to nutrition.
Then perform step S103, prepare tealeaves vat liquor, the method preparing described tealeaves vat liquor comprises extracts by decompression the step obtaining tea aroma material.
In some embodiment, after tealeaves is soaked in water, filter, filtrate decompression is extracted and obtains described tea aroma thing; Then, more than after described decompression being extracted, liquid concentrates, and adds white wine, makes the concentration of white wine 27% ~ 33%, airtight standing, gets supernatant liquor; And described supernatant liquor is mixed with described tea aroma thing, obtain described tealeaves vat liquor.In some embodiment, described extractor can be multi-function extractor conventional in this area.In some embodiment, the green tea that described tealeaves is preferably plucked then, fresh tealeaves remains nutrition and the fragrance of tealeaves to a greater extent.In some embodiment, the step be soaked in water by tealeaves comprises: at 90 ~ 95 DEG C, by tealeaves 60 ~ 80 times of water soakings 2 ~ 3 hours, after refilter.The leaching effect of this condition is better.In some embodiment, the consumption of described water is 60 ~ 80 times of described tealeaves consumption, especially 70 times, namely ensure that the leaching of effective constituent, again saves water resources and cost.In some embodiment, after in decompression, extraction terminates, by 1/6 ~ 1/4 of remaining liquid inspissated juice stoste, especially 1/5, then add white wine, make the concentration of white wine 27% ~ 33%, especially 30%.This step is that the adjustment operability of white wine concentration is stronger.Next the white wine airtight standing for some time will mixing up concentration, such as 60 ~ 84 hours, especially 72 hours, make effective content of tea separation and purification better, get supernatant liquor and mix with described tea aroma thing, airtight standing for some time again after mixing, such as 60 ~ 84 hours, especially 72 hours, get supernatant liquor, ultrafiltration, obtains described tealeaves vat liquor.Airtight standing operation in said process, ensure that tea aroma material does not run off on the one hand, the concentration of white wine is controlled; Also be the process be further purified on the other hand.In some embodiment, described white wine is the distilling liquor not adding alcohol, and distilling liquor is more healthy.Because the Chinese liquor extraction effect of the high number of degrees is better, therefore the concentration of described white wine was 65% (concentration of white wine represents the volume percent containing ethanol in white wine).
Described tea aroma material is mainly tea aroma composition, so prepared Ginseng tea wine tea perfume (or spice) assails the nostrils, and rich in taste.
It should be noted that: extraction mentioned in the present invention is different with extraction, extraction is the difference utilizing compound solubleness or partition ratio in the solvent of two kinds immiscible (or slightly solubles), makes compound transfer to another solvent in a kind of solvent; And extraction refers to chemically by some or several component separating in mixture out.
Perform step S105 again, described ginseng vat liquor and described tealeaves vat liquor are added in white wine, obtains described Ginseng tea wine.
In some embodiment, after described ginseng vat liquor and the mixing of described tealeaves vat liquor, be placed in ageing basin, the number of degrees of adjustment white wine, mix rear ageing 20 ~ 30 days, then filter through mode of reverse osmosis, get supernatant liquor.Method in this step is method known in those skilled in the art, there is no special restriction.The process of the number of degrees of described adjustment white wine can adjust the number of degrees of described Ginseng tea wine as required flexibly.Described Ginseng tea wine is generally low Ginseng tea wine.Finally, by described supernatant liquor through storage, clarification, filtration and packaging process, described Ginseng tea wine is obtained.
This technological process is method known in those skilled in the art, again repeats no more.
The preparation method of Ginseng tea wine provided by the present invention comprises the step of decompression extraction ginseng aromatoising substance and decompression extraction tea aroma material, so prepared Ginseng tea wine gives off a strong fragrance, mouthfeel is good and nutritious.
The invention provides a kind of yellow Ginseng tea wine, it is characterized in that, every 500 weight part Ginseng tea wine comprise: tealeaves 30 ~ 40 parts, ginseng 10 ~ 20 parts, white wine 50 ~ 60 parts, surplus are water.
In some embodiment, described ginseng is fresh ginseng, and fresh ginseng remains effective constituent and the fragrance of ginseng to a greater extent.Described tealeaves is the green tea plucked then, and the tealeaves plucked then remains effective constituent and the fragrance of tealeaves equally to a greater extent.Described white wine is the distilling liquor not adding alcohol, and the white wine of distillation is more healthy.
Described Ginseng tea wine comprises ginseng aromatoising substance and tea aroma material, therefore gives off a strong fragrance, mouthfeel is good and nutritious.
Ginseng tea wine is in the application of preparation treatment antitumor, hyperlipidemia, poor circulation and fatigable healthcare products.
In order to further illustrate the present invention, by following specific embodiment, the present invention is described in detail.Wherein, a lot of detail has been set forth so that fully understand the present invention in the description of embodiment below, but the present invention can also adopt other to be different from alternate manner described here to implement, therefore the present invention is not by the restriction of following public specific embodiment.
Embodiment 1
Every 500 weight part Ginseng tea wine comprise: green tea 33 parts, fresh ginseng 15 parts, white wine 51 parts, surplus are water.
Preparation method comprises:
Fresh ginseng clear water is cleaned, drain, section, with 5 times of 65% soaking in Chinese liquor after 72 hours, white wine immersed with fresh ginseng is placed in multi-function extractor decompression extraction and obtains described ginseng aromatoising substance, by be placed in multi-function extractor, decompression extraction after described ginseng residue filter, filtrate is concentrated into 1/5 of described people's parameter, again with 65% white wine extraction of 5 times amount, extraction liquid is mixed with described ginseng aromatoising substance, leaves standstill 72 hours, get supernatant liquor, ultrafiltration, obtains described ginseng vat liquor;
At 90 ~ 95 DEG C, by green tea 70 times of water soakings of plucking then 2 ~ 3 hours, filter, filtrate is placed in decompression in multi-function extractor and extracts described tea aroma thing, extract after terminating, by 1/5 of remaining liquid inspissated juice stoste, add 65% white wine, make the concentration of white wine 30%, airtight standing 72 hours, get supernatant liquor and mix with described tea aroma thing, airtight standing 72 hours, get supernatant liquor, ultrafiltration, obtain described tealeaves vat liquor;
After described ginseng vat liquor and the mixing of described tealeaves vat liquor, be placed in ageing basin, the number of degrees of adjustment white wine, mix rear ageing 20 ~ 30 days, then filter through mode of reverse osmosis, get supernatant liquor;
Described supernatant liquor, through storage, clarification, filtration and packaging process, obtains described Ginseng tea wine.
Embodiment 2
Every 500 weight part Ginseng tea wine comprise: black tea 30 parts, dry ginseng 20 parts, white wine 50 parts, surplus are water.
Preparation method comprises:
Dry ginseng is cleaned with clear water, drain, section, with 4 times of 55% soaking in Chinese liquor after 84 hours, white wine immersed with dry ginseng is placed in multi-function extractor decompression extraction and obtains described ginseng aromatoising substance, by be placed in multi-function extractor, decompression extraction after described ginseng residue filter, filtrate is concentrated into 1/4 of described people's parameter, again with 55% white wine extraction of 4 times amount, extraction liquid is mixed with described ginseng aromatoising substance, leaves standstill 84 hours, get supernatant liquor, ultrafiltration, obtains described ginseng vat liquor;
At 90 ~ 95 DEG C, by black tea 60 times of water soakings 2 ~ 3 hours, filter, filtrate is placed in decompression in multi-function extractor and extracts described tea aroma thing, extract after terminating, by 1/6 of remaining liquid inspissated juice stoste, add 55% white wine, make the concentration of white wine 27%, airtight standing 60 hours, get supernatant liquor and mix with described tea aroma thing, airtight standing 60 hours, get supernatant liquor, ultrafiltration, obtain described tealeaves vat liquor;
After described ginseng vat liquor and the mixing of described tealeaves vat liquor, be placed in ageing basin, the number of degrees of adjustment white wine, mix rear ageing 20 ~ 30 days, then filter through mode of reverse osmosis, get supernatant liquor;
Described supernatant liquor, through storage, clarification, filtration and packaging process, obtains described Ginseng tea wine.
Embodiment 3
Every 500 weight part Ginseng tea wine comprise: green tea 40 parts, fresh ginseng 10 parts, white wine 60 parts, surplus are water.
Preparation method comprises:
Fresh ginseng clear water is cleaned, drain, section, with 6 times of 65% soaking in Chinese liquor after 60 hours, white wine immersed with fresh ginseng is placed in multi-function extractor decompression extraction and obtains described ginseng aromatoising substance, by be placed in multi-function extractor, decompression extraction after described ginseng residue filter, filtrate is concentrated into 1/6 of described people's parameter, again with 65% white wine extraction of 6 times amount, extraction liquid is mixed with described ginseng aromatoising substance, leaves standstill 60 hours, get supernatant liquor, ultrafiltration, obtains described ginseng vat liquor;
At 90 ~ 95 DEG C, by green tea 80 times of water soakings of plucking then 2 ~ 3 hours, filter, filtrate is placed in decompression in multi-function extractor and extracts described tea aroma thing, extract after terminating, by 1/4 of remaining liquid inspissated juice stoste, add 65% white wine, make the concentration of white wine 33%, airtight standing 84 hours, get supernatant liquor and mix with described tea aroma thing, airtight standing 84 hours, get supernatant liquor, ultrafiltration, obtain described tealeaves vat liquor;
After described ginseng vat liquor and the mixing of described tealeaves vat liquor, be placed in ageing basin, the number of degrees of adjustment white wine, mix rear ageing 20 ~ 30 days, then filter through mode of reverse osmosis, get supernatant liquor;
Described supernatant liquor, through storage, clarification, filtration and packaging process, obtains described Ginseng tea wine.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can to work some correct and improve, this will be apparent to those skilled in the art.Therefore, amendment made without departing from theon the basis of the spirit of the present invention or improvement, all belong to the scope of protection of present invention.
Claims (14)
1. a preparation method for Ginseng tea wine, is characterized in that, comprising:
Prepare ginseng vat liquor, the method preparing described ginseng vat liquor comprises the step that decompression extraction obtains ginseng aromatoising substance;
Prepare tealeaves vat liquor, the method preparing described tealeaves vat liquor comprises extracts by decompression the step obtaining tea aroma material; And
Described ginseng vat liquor and described tealeaves vat liquor are added in white wine, obtains described Ginseng tea wine.
2. preparation method as claimed in claim 1, is characterized in that, prepare the described method preparing ginseng vat liquor and comprise:
After ginseng soaking in Chinese liquor, the white wine decompression extraction immersed with described ginseng is obtained described ginseng aromatoising substance;
By the ginseng residue filter after decompression extraction, filtrate is extracted with white wine, obtain extraction liquid; And
Described extraction liquid is mixed with described ginseng aromatoising substance, obtains described ginseng vat liquor.
3. preparation method as claimed in claim 1, it is characterized in that, the method preparing described tealeaves vat liquor comprises:
After tealeaves is soaked in water, filter, filtrate decompression is extracted and obtains described tea aroma thing;
More than after described decompression being extracted, liquid concentrates, and adds white wine, makes the concentration of white wine 27% ~ 33%, airtight standing, gets supernatant liquor; And
Described supernatant liquor is mixed with described tea aroma thing, obtains described tealeaves vat liquor.
4. preparation method as claimed in claim 1, it is characterized in that, add in white wine by described ginseng vat liquor and described tealeaves vat liquor, the step obtaining described Ginseng tea wine comprises further and described ginseng vat liquor and described tealeaves vat liquor being added after in white wine, the step of the adjustment white wine number of degrees.
5. preparation method as claimed in claim 2, is characterized in that, be included in the step of will be cut into slices by described ginseng before described ginseng soaking in Chinese liquor further.
6. preparation method as claimed in claim 2, it is characterized in that, the amount of described immersion white wine is 4 ~ 6 times of described ginseng consumption, and described soak time is 60 ~ 84 hours.
7. preparation method as claimed in claim 2, is characterized in that, the described ginseng residue filter after extracting that will reduce pressure, filtrate extracted with white wine, the step obtaining extraction liquid comprises further: before filtrate being extracted with white wine, the step concentrated by filtrate.
8. preparation method as claimed in claim 3, it is characterized in that, the described step be soaked in water by tealeaves comprises: at 90 ~ 95 DEG C, by tealeaves 60 ~ 80 times of water soakings 2 ~ 3 hours.
9. the preparation method as described in claim 2,3 or 7, is characterized in that, the concentration of described white wine is 65%.
10. preparation method as claimed in claim 2 or claim 3, it is characterized in that, comprise further: before the step obtaining described ginseng vat liquor or obtain described tealeaves vat liquor, by described extraction liquid and described ginseng aromatoising substance mixture or the step described supernatant liquor and described tea aroma thing mixture being left standstill, got supernatant liquor and ultrafiltration.
11. Ginseng tea wine prepared as the preparation method in Claims 1-4 as described in any one, is characterized in that, every 500 weight part Ginseng tea wine comprise: tealeaves 30 ~ 40 parts, ginseng 10 ~ 20 parts, white wine 50 ~ 60 parts, surplus are water.
12. Ginseng tea wine as described in claim 11, it is characterized in that, described tealeaves is green tea.
13. Ginseng tea wine as described in claim 11, it is characterized in that, described ginseng is fresh ginseng.
14. Ginseng tea wine as claimed in claim 11 described in any one are antitumor in preparation treatment, the application of hyperlipidemia, poor circulation and fatigable healthcare products.
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| CN113845991A (en) * | 2021-10-20 | 2021-12-28 | 泸州老窖股份有限公司 | Tea wine and preparation method thereof |
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| CN102212448A (en) * | 2011-05-24 | 2011-10-12 | 吉林天强制药有限公司 | Ginseng wine and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111956757A (en) * | 2020-08-21 | 2020-11-20 | 夏荣全 | Anticancer compound wine with homology of medicine and food |
| CN113845991A (en) * | 2021-10-20 | 2021-12-28 | 泸州老窖股份有限公司 | Tea wine and preparation method thereof |
| CN113845991B (en) * | 2021-10-20 | 2024-03-12 | 泸州老窖股份有限公司 | Tea wine and preparation method thereof |
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| TR01 | Transfer of patent right |
Effective date of registration: 20190919 Address after: 352300 Shanxi New Village, Daixi Town, Pingnan County, Ningde City, Fujian Province Patentee after: Pingnan Shanxi Alcohol Liquor Co., Ltd. Address before: 102600 Unit 317, Unit 1, Building 3, No. 2, Yueyuan Road, Daxing District, Beijing Patentee before: Beijing informed investment home intellectual property rights Operation Co., Ltd. |