Green plum-flavored persimmon-leaf health-care wine and preparation method thereof

Abstract

The invention discloses green plum-flavored persimmon-leaf health-care wine. The green plum-flavored persimmon-leaf health-care wine is prepared from, by weight, 30-34 parts of fresh and tender persimmon leaves, 36-38 parts of Job's tears seeds, 37-39 parts of pumpkin seeds, 60-63 parts of green plum pulp, 24-27 parts of barley seedlings, 40-43 parts of white radish, 2.7-2.9 parts of seeds of feather cockscomb, 2.7-2.9 parts of herb of alfalfa, 3.1-3.4 parts of ganoderma lucidum, 18-20 parts of medical stone, an appropriate quantity of brewer's dried yeasts, 103-105 parts of white granulated sugar and an appropriate quantity of water. The green plum-flavored persimmon-leaf health-care wine is prepared from the diversified raw materials such as the Job's tears seeds, the pumpkin seeds, the green plum pulp, the white radish, thereby containing more nutritional ingredients and being higher in value; during preparation, herbaceous taste and astringency of the persimmon leaves are removed, so that the green plum-flavored persimmon-leaf health-care wine has green plum aroma and is better in taste; content of flavone in persimmon leaf extracts is increased during preparation, so that nutrition and health care effect of the green plum-flavored persimmon-leaf health-care wine are improved.

Description

technical field [0001] The invention relates to the field of processed persimmon leaf drinking food and its processing technology, and mainly relates to green plum-flavored persimmon leaf health wine and a preparation method thereof. Background technique [0002] Persimmon leaves are rich in nutrients, contain a lot of vitamin C, and are also rich in carotene, flavonoids, tannins, phenols, resins, coumarin compounds, reducing sugars, polysaccharides, volatile oils, amino acids, organic acids, chlorophyll, etc. Persimmon leaves are cool in nature, sweet and bitter in taste, enter the lung and liver meridians, have the functions of clearing lung, relieving cough and lowering qi, cooling blood to stop bleeding, clearing heat and promoting body fluid, and can also prevent the synthesis of nitrosamines in the human body and soften blood vessels. , tracheitis, edema, coronary heart disease, high blood pressure have obvious curative effect, and help digestion, fitness, lower choles...

AI Technical Summary

Problems solved by technology

In the prior art, persimmon leaf wine is mostly single with persimmon leaf as raw material, and the processed persimmon leaf wine has a single taste and astringent taste, and the nutritional components contained in the persimmon leaf wine are only those in the persimmon leaf. Can not significantly improve its nutritional value

[0003] Most of the flavonoids in persimmon leaves exist in the form of glycosides. The activity of flavonoids has excellent antioxidant properties. Studies have shown that it has anti-inflammatory and antipyretic properties, can treat chronic nephritis proteinuria, treat thrombocytopenic purpura, soften blood vessels, and lose weight , anti-oxidation, preventing arteriosclerosis, lowering blood fat and blood pressure, and treating chloasma. Therefore, it is necessary to develop flavonoids in persimmon leaves to improve the application value of persimmon leaves. However, when extracting active ingredients in persimmon leaves, persimmon leaves The particle size of leaf crushing, the amount of water added, the extraction temperature, and the extraction time all have a great influence on the flavonoid content extracted from persimmon leaves.