Tea wine containing litchi and sorghum and capable of tonifying spleen and soothing nerves and production method of tea wine containing litchi and sorghum
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A technology of lychee and tea wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of tea wine taste bitter and spicy, tea wine pesticide residues, etc., achieve soft and long taste, improve stability, and promote blood circulation
Inactive Publication Date: 2016-01-13
HUAINING DABIE MOUNTAINS TEA & WINE
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[0003] At present, pesticides are sprayed during the growth of tea leaves. Most of the pesticides used are fat-soluble pesticides, and fat-soluble pesticides are soluble in alcohol, so there are pesticide residues in tea wine; some tea wine also has problems such as bitter and spicy taste.
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[0015] A lychee and sorghum tea wine for invigorating the spleen and calming the nerves is composed of the following raw materials in parts by weight:
[0017] The preparation method of described invigorating the spleen and calming the nerves litchi sorghum tea wine comprises the following steps:
[0018] (1) Pick fresh tea leaves, soak the tea leaves in edible alcohol for 15 minutes, then rinse and drain, and then spread them in the sun and knead them to get the primary treated tea leaves;
[0019] (2) Heat the snapdragon grass, bamboo rutabaga, and salsa with 5 times the water and extract twice, filter and combine the medicinal solution; fry the sorghum rice and grind it; peel and cut the potatoes into pieces and steam them, remove the core of the olives, and rem...
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Abstract
The invention discloses tea wine containing litchi and sorghum and capable of tonifying the spleen and soothing the nerves. The tea wine comprises, by weight, 95-100 parts of tea leaf, 5-7 parts of sorghum, 3-4 parts of potato, 4-5 parts of shelled melon-seed, 7-8 parts of olive, 8-9 parts of litchi, 0.8-1 part of antirrhinum majus, 1-1.5 parts of caulis bambusae in taeniam, 0.7-1 part of semen aesculi and appropriate amount of citric acid, vitamin C, edible alcohol, Baijiu, egg white, white sugar and water. The tea wine containing litchi and sorghum 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 flavored 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 soft and lasting in taste; the sorghum has the effects of harmonizing the stomach, tonifying the spleen, removing food retention, warming the middle-jiao, and relieving diarrhea and cholera; various Chinese herbal medicines such as the semen aesculi with effects of regulating qi and alleviating depression are added, so that the tea wine has a healthcare effect.
Description
technical field [0001] The invention relates to the technical field of tea processing, in particular to a lychee sorghum tea wine for invigorating the spleen and calming the nerves and a preparation method thereof. Background technique [0002] Tea contains a variety of nutrients and functional factors, especially the high content of tea polyphenols and caffeine. Studies have shown that tea polyphenols have anti-inflammatory and antibacterial effects, lower blood lipids, blood sugar, blood pressure, anti-aging, and anti-radiation effects; caffeine has Strengthen the heart and diuresis, eliminate fatigue, increase appetite, reduce alcohol poisoning, etc.; while alcohol can stimulate people's nerves, eliminate fatigue, and accelerate blood circulation. Drinking tea has a historical and cultural tradition of more than 4,500 years in my country, and drinking culture has a history of more than 4,000 years. Tea wine is gradually entering people's lives as a new type of alcoholic d...
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