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Vitex negundo leaf tea wine brewing method

A technology of Vitex japonica tender leaves and tea wine, which is applied in the field of wine brewing, can solve the problems of waste and low utilization rate of Vitex vitex leaves, and achieve the effects of improving utilization efficiency, increasing economic value and nutritional value, and avoiding loss

Inactive Publication Date: 2015-10-21
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems of low utilization rate and serious waste of Vitex japonica leaves, and provides a brewing method of Vitex vitex leaf tea wine. The Vitex vitex leaf tea wine processed by the method has the advantages of balanced nutrition and rich taste, and also improves the utilization rate of Vitex vitex leaves and economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A brewing method of Vitex japonica leaf tea wine, which adopts the following steps:

[0018] ①Raw material preparation: pick the young Vitex japonica leaves that have grown for 4 days, wash them with clean water, and steam them at a temperature of 130°C for 3 minutes. salt, stir evenly, take it out after standing for 6 hours, wash it with clean water, and steam it again. The temperature is 120°C, and the time is 2 minutes.

[0019] ②Freeze-drying: Freeze the young leaves of Vitex chinensis at -20°C for 8 hours, then load them at a loading rate of 9kg / m 2 , under the conditions of working pressure 50Pa, analytical pressure 23Pa, and temperature 48°C, the young Vitex chrysanthemum leaves were dried, the dried Vitex chrysanthemum leaves were pulverized, and screened through a 200-mesh sieve to obtain Vitex chrysanthemum leaf powder;

[0020] ③Tea treatment: Rinse the green tea with clean water, dry it at 60°C, and then carry out ultrafine pulverization after drying to obt...

Embodiment 2

[0028] A brewing method of Vitex japonica leaf tea wine, which adopts the following steps:

[0029] ①Raw material preparation: pick the tender leaves of Vitex japonica that have grown for 4-6 days, wash them with clean water, and steam them at a temperature of 130-150°C for 2-3 minutes. Add 8-12% of its weight of salt to the young leaves, stir evenly, let it stand for 5-8 hours, take it out, wash it with clean water, and steam it again. The temperature is 120-130°C, and the time is 1-2min. ;

[0030] ② Freeze-drying: After freezing the young leaves of Vitex chinensis at -20~-15°C for 6-8 hours, the loading amount is 8-10kg / m 2 , working pressure of 40-60Pa, analytical pressure of 20-25Pa, and temperature of 45-50°C to dry the young Vitex chrysanthemum leaves, crush the dried Vitex chrysanthemum leaves, and screen through a 180-200 mesh screen to obtain Vitex chrysanthemum leaves pink;

[0031] ③Tea treatment: Rinse the tea with water, dry it at 50-60°C, and ultrafinely pulv...

Embodiment 3

[0039] A brewing method of Vitex japonica leaf tea wine, which adopts the following steps:

[0040]①Raw material preparation: pick Vitex quintana young leaves, leaves, crabapple leaves, and loquat leaves that have grown for 5 days, and mix 10kg of Vitex quintana leaves, 2kg of twig leaves, 2kg of crabapple leaves, and 1kg of loquat leaves to prepare mixed raw materials. Wash the mixed raw materials with clean water and then steam them at a temperature of 150°C for 2 minutes. After the greens are finished, spread them to cool and dissipate heat immediately. Add 1.3kg of salt to the 10kg of mixed raw materials after finishing, stir evenly, let them stand for 10 hours, and take them out with clean water. After cleaning, perform steam killing again, the temperature is 132°C, the time is 2.5min, and spread to cool and dissipate heat after killing;

[0041] ②Freeze-drying: After freezing the mixed raw materials at -12°C for 10 hours, the loading amount is 11kg / m 2 1. Under the cond...

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Abstract

The invention discloses a vitex negundo leaf tea wine brewing method. Vitex negundo leaf tea wine is brewed through the steps of raw material preparation, freeze-drying, tea processing, substrate pretreatment, medicine adding, fermentation, squeezing, aging, filling, sterilization and the like by taking tender vitex negundo leaves and green tea powder as raw materials. According to the invention, the vitex negundo leaves which are wide in source, green and pollution-free are used as raw material, so that the cost is reduced and nutrient substances of the finished wine are enriched; the pungent taste and astringency carried by the vitex negundo leaves are removed since the vitex negundo leaves are subjected to steam deactivation for two times, and loss of nutrient substances in the vitex negundo leaves is avoided due to freeze-drying, so that the utilization efficiency of the vitex negundo leaves is improved, the economic value and nutritive value of the vitex negundo leaves are increased and the finished product namely vitex negundo leaf tea wine is enabled to have the effects of relieving exterior syndromes, clearing heat, removing dampness, detoxifying, relieving summer heat, quenching thirst and resisting inflammation.

Description

technical field [0001] The invention relates to a brewing method of wine, in particular to a brewing method of Vitex japonica leaf tea wine. Background technique [0002] The leaves of Vitex Vitex are pungent, bitter, and cool in nature. They are the leaves of Vitex Vitex in the Verbenaceae family. "Nanning Drug Records" records: "Smash wine and stir-fry for external application to treat bruises and rheumatism." Modern medical research has found that the leaves of Vitex Vitex contain purple flowers Vitexin, luteolin-7-glucoside, tetrahydroxy-methoxyflavone α-D-glucoside, 5-hydroxy-3,6,7,3',4'-pentamethoxyflavone, p- Hydroxybenzoic acid, 5-hydroxyisophthalic acid, 3,4-dihydroxybenzoic acid, etc., also contains viteline and vitamin C. It has the effects of relieving exterior and clearing heat, promoting dampness and detoxification, relieving summer heat and quenching thirst, and anti-inflammatory. At present, in addition to being used as Chinese herbal medicine, most of Vite...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02A61K36/28A61K36/48A61K36/484A61K36/605A61K36/81A61K36/85A61K36/87A61K36/8967
Inventor 彭常安李刚
Owner 彭常安
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