Chinese holly leaf and mint liquor and making method thereof
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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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[0004] At present, there is no wine that combines Kudingcha and min
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[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, skip the processing of this ingredient. For example, if 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 according to 1:2, and the soaking temperature is adjusted to 70°C. After soaking for 6.5 hours, it is taken out and drained, and set aside;
[0044] Step 2: Black rice pretreatment: After the rice is selected to remove impurities, it is mixed with water in a ratio of 1:2, and the soaking temperature is adjusted to 70°C. After soaking for 6.5 hours, it is taken out and drained, and set aside;
[0045] Step 3: Crushing Kudingcha: take Kudingcha according to the ratio, stir it and place it in a grinder for pulverization, and sieving it through 140 meshes, take the powder at the bottom of the sieve, and...
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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...
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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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