CN105255627A - Purple sweet potato lily persimmon leaf health-care wine and preparation method thereof - Google Patents
Purple sweet potato lily persimmon leaf health-care wine and preparation method thereof Download PDFInfo
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- CN105255627A CN105255627A CN201510627246.6A CN201510627246A CN105255627A CN 105255627 A CN105255627 A CN 105255627A CN 201510627246 A CN201510627246 A CN 201510627246A CN 105255627 A CN105255627 A CN 105255627A
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Abstract
The invention discloses a purple sweet potato lily persimmon leaf health-care wine, which is prepared from the following raw materials by weight part: 30-34 of fresh and tender persimmon leaf, 54-56 of purple sweet potato, 14-15 of dried tangerine peel slice, 26-28 of lily, 34-36 of Artocarpus heterophyllus Lam, 28-30 of Lablab purpureus, 3-3.2 of fructus arctii, 3-3.2 of Suberect Spatholobus Stem, 2.7-2.9 of hibiscus, 18-20 of medical stone, a proper amount of wine brewing dry yeast, 103-105 of white granulated sugar and a proper amount of water. The persimmon leaf wine provided by the invention not only has abundant processing raw materials, rich nutrition, delicious taste, but also improves the content of flavone in persimmon leaf extract during processing, at the same time the fructus arctii, Suberect Spatholobus Stem, hibiscus and other Chinese herbal medicines involved in the processing process make the processed wine have better health preserving and health care efficacy and higher nutritional value.
Description
Technical field
The present invention relates to persimmon leaf processing drinking food and processing technique field, mainly a kind of purple potato lily 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 purple potato lily persimmon leaf health wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of purple potato lily 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, purple potato 54-56, dried orange peel sheet 14-15, lily 26-28, Fructus Artocarpi Heterophylli 34-36, white-browed beans 28-30, Great Burdock Achene 3-3.2, Yunnan Caulis Spatholobi 3-3.2, Flos Hibisci Mutabilis 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 purple potato lily 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) in pot, add 4-5 times of water heating after being minced by purple potato boil, add 1-2 warm water doubly after boiling while stirring, continue heating infusion, until be cooked into sposh shape, then by it together with Fructus Artocarpi Heterophylli, add 2-3 times of water making beating, cross leaching slurries, and slurries are cooled to room temperature;
(4) Great Burdock Achene, Yunnan Caulis Spatholobi, Flos Hibisci Mutabilis 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; In addition white-browed beans are placed in pot and carry out dry stir-fry 5-7 minute, after taking-up, white-browed beans are put into Chinese medicine extract, add 1-2 times of water making beating, cross leaching slurries, and slurries are 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 lily, dried orange peel sheet are mixed together step 3, the material of step 4 gained all joins 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:
It is many that not only raw material processed by persimmon leaf wine of the present invention, nutritious, drink delicious food, there is purple potato lily fragrance, the content of flavones in Folium Kaki extract is also improved in the course of processing, also have Great Burdock Achene, Yunnan Caulis Spatholobi, these herbal medicine of Flos Hibisci Mutabilis in the course of processing, make the wine health-care effect of processing better, nutritive value is higher simultaneously.
Embodiment
A kind of purple potato lily persimmon leaf health wine, be made up of the raw material of following weight part:
Fresh and tender persimmon leaf 30-34, purple potato 54-56, dried orange peel sheet 14-15, lily 26-28, Fructus Artocarpi Heterophylli 34-36, white-browed beans 28-30, Great Burdock Achene 3-3.2, Yunnan Caulis Spatholobi 3-3.2, Flos Hibisci Mutabilis 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 purple potato lily 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) in pot, add 4-5 times of water heating after being minced by purple potato boil, add 1-2 warm water doubly after boiling while stirring, continue heating infusion, until be cooked into sposh shape, then by it together with Fructus Artocarpi Heterophylli, add 2-3 times of water making beating, cross leaching slurries, and slurries are cooled to room temperature;
(4) Great Burdock Achene, Yunnan Caulis Spatholobi, Flos Hibisci Mutabilis 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; In addition white-browed beans are placed in pot and carry out dry stir-fry 5-7 minute, after taking-up, white-browed beans are put into Chinese medicine extract, add 1-2 times of water making beating, cross leaching slurries, and slurries are 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 lily, dried orange peel sheet are mixed together step 3, the material of step 4 gained all joins 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 purple potato lily 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, purple potato 54-56, dried orange peel sheet 14-15, lily 26-28, Fructus Artocarpi Heterophylli 34-36, white-browed beans 28-30, Great Burdock Achene 3-3.2, Yunnan Caulis Spatholobi 3-3.2, Flos Hibisci Mutabilis 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 purple potato lily 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) in pot, add 4-5 times of water heating after being minced by purple potato boil, add 1-2 warm water doubly after boiling while stirring, continue heating infusion, until be cooked into sposh shape, then by it together with Fructus Artocarpi Heterophylli, add 2-3 times of water making beating, cross leaching slurries, and slurries are cooled to room temperature;
(4) Great Burdock Achene, Yunnan Caulis Spatholobi, Flos Hibisci Mutabilis 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; In addition white-browed beans are placed in pot and carry out dry stir-fry 5-7 minute, after taking-up, white-browed beans are put into Chinese medicine extract, add 1-2 times of water making beating, cross leaching slurries, and slurries are 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 lily, dried orange peel sheet are mixed together step 3, the material of step 4 gained all joins 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.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995857A (en) * | 2016-06-14 | 2016-10-12 | 安徽真心食品有限公司 | Anti-senile sunflower seeds prepared from liquor and purple sweet potatoes and preparation method of sunflower seeds |
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| CN1394947A (en) * | 2001-07-09 | 2003-02-05 | 曹光荣 | Health-care wine and its production process |
| KR20080109245A (en) * | 2007-06-12 | 2008-12-17 | 정태용 | A making method of dodong-ju using powder, extract and distillation material coated the natural incense and material maid by the method |
| CN102229870A (en) * | 2011-05-24 | 2011-11-02 | 山东天地缘酒业有限公司 | Method for adding medical stone for fermentation in production of white liquor |
| CN103695236A (en) * | 2013-09-12 | 2014-04-02 | 怀宁大别山茶酒有限公司 | Preparation method of sweet persimmon syrup tea wine |
| CN103695249A (en) * | 2013-12-30 | 2014-04-02 | 北京同仁堂（四川）健康药业有限公司 | Chinese liquor with national standard wolfberry fragrance and preparation method of Chinese liquor |
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- 2015-09-29 CN CN201510627246.6A patent/CN105255627A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN1394947A (en) * | 2001-07-09 | 2003-02-05 | 曹光荣 | Health-care wine and its production process |
| KR20080109245A (en) * | 2007-06-12 | 2008-12-17 | 정태용 | A making method of dodong-ju using powder, extract and distillation material coated the natural incense and material maid by the method |
| CN102229870A (en) * | 2011-05-24 | 2011-11-02 | 山东天地缘酒业有限公司 | Method for adding medical stone for fermentation in production of white liquor |
| CN103695236A (en) * | 2013-09-12 | 2014-04-02 | 怀宁大别山茶酒有限公司 | Preparation method of sweet persimmon syrup tea wine |
| CN103695249A (en) * | 2013-12-30 | 2014-04-02 | 北京同仁堂（四川）健康药业有限公司 | Chinese liquor with national standard wolfberry fragrance and preparation method of Chinese liquor |
Non-Patent Citations (1)
| Title |
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| 杨俊能: "柿叶饮料新工艺研究", 《茶叶机械杂志》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995857A (en) * | 2016-06-14 | 2016-10-12 | 安徽真心食品有限公司 | Anti-senile sunflower seeds prepared from liquor and purple sweet potatoes and preparation method of sunflower seeds |
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