Persimmon-leaf health-care wine containing dried scallop and south chrysanthemum stems and leaves and preparation method of persimmon-leaf health-care wine

Abstract

The invention discloses persimmon-leaf health-care wine containing dried scallop and south chrysanthemum stems and leaves. The persimmon-leaf health-care wine is prepared from, by weight, 30-34 parts of fresh and tender persimmon leaves, 12-14 parts of edible bird's nest, 45-47 parts of dried scallop, 18-20 parts of rape pollen, 35-37 parts of south chrysanthemum stems and leaves, 30-32 parts of watermelon's peel, 2.1-2.3 parts of manyprickle acathopanax root, 3.2-3.5 parts of reed leaves, 3-3.2 parts of cordyceps flowers, 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 persimmon-leaf health-care wine is prepared from the diversified raw materials such as the edible bird's nest, the dried scallop, the south chrysanthemum stems and leaves and the watermelon's peel and is comprehensively nutritional by means of reasonable combination and preparation of the raw materials. Additionally, during preparation, content of flavone in persimmon leaf extracts is increased, and the persimmon-leaf health-care wine is better in health maintenance and health care effects by being prepared from the persimmon leaves and the Chinese medicinal herbs such as the manyprickle acathopanax root and the cordyceps flowers cooperatively.

Description

technical field [0001] The invention relates to the technical field of processed persimmon leaf drinking food and the processing technology thereof, and mainly relates to a dried scallop chrysanthemum 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 dige...

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.