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Chinese holly leaf and mint liquor and making method thereof

A technology of Kuding tea and mint, applied in the food field, can solve problems such as being difficult to get angry, and achieve the effects of preventing oral odor, improving resistance and preventing bad breath

Inactive Publication Date: 2016-12-07
GUIZHOU FENGGANG WENSHI ZINC SELENIUM TEA LIQUOR DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no wine that combines Kudingcha and mint into it, making it a refreshing wine that is not easy to get angry

Method used

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  • Chinese holly leaf and mint liquor and making method thereof
  • Chinese holly leaf and mint liquor and making method thereof
  • Chinese holly leaf and mint liquor and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The preparation process of Example 1 to Example 14 is as follows: (if the ingredients involved in the preparation process do not belong to the components in the examples, just skip the processing of the ingredients, for example, there is no black rice in Example 1, skip Step 2)

[0043] Step 1: Rice pretreatment: After the rice is selected to remove impurities, it is mixed with water at a ratio of 1:2, and the soaking temperature is adjusted to 70°C. After soaking for 6.5 hours, take it out and drain it, and set it aside;

[0044] Step 2: Black rice pretreatment: After the rice is selected to remove impurities, it is mixed with water at a ratio of 1:2, and the soaking temperature is adjusted to 70°C. After soaking for 6.5 hours, take it out and drain it, and set it aside;

[0045] Step 3: Kudingcha pulverization: Take Kudingcha according to the ratio, fry it, put it in a pulverizer for pulverization, and sieve it through a 140-mesh sieve, take the bottom powder of the s...

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Abstract

The invention relates to the field of food and discloses Chinese holly leaf and mint liquor and a making method thereof. The Chinese holly leaf and mint liquor is made from, by weight, 5-15 parts of Chinese holly leaf tea, 8-20 parts of mint, 5-10 parts of cane sugar, 50 parts of rice and 0.3-0.4 part of distiller's yeast. The liquor cannot make people get inflamed easily and is fragrant, refreshing and unique.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a Kuding mint tea wine and a preparation method thereof. Background technique [0002] According to traditional Chinese medicine, Kudingcha has the functions of dispersing wind and heat, clearing the head, and eliminating polydipsia. It can be used to treat headache, toothache, red eyes, fever, polydipsia, and dysentery. Modern pharmacological studies have proved that Kudingcha not only contains a variety of amino acids, vitamins, zinc, manganese, rubidium and other trace elements necessary for the human body, but also has the functions of lowering blood fat, increasing coronary blood flow, increasing myocardial blood supply, and anti-atherosclerosis. And other effects, for patients with cardiovascular and cerebrovascular diseases dizziness, headache, chest tightness, fatigue, insomnia. For patients with diseases such as hypertension, hyperlipidemia, and hyperglycemia, drinking Ku...

Claims

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Application Information

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IPC IPC(8): C12G3/12C12G3/06C12G3/02C12H6/02
CPCC12G3/02C12G3/06C12H6/02
Inventor 文仕宏
Owner GUIZHOU FENGGANG WENSHI ZINC SELENIUM TEA LIQUOR DEV
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