215results about "Tea flavoring" patented technology

The invention discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.

The invention discloses a method for impregnating coffee beans with fructose under the assistance of ultrasonic waves, and relates to the technical field of food processing, and the method is technically characterized by comprising the following steps: selecting Robursta coffee beans with the moisture content of 10-12%; mixing with a 5% fructose solution according to a solid-liquid ratio of 1: 4, treating for 5-20 minutes (preferably 5 minutes) under ultrasonic waves of 40 kHz and 120 W, and totally impregnating for 4 hours; performing forced air drying at 40 DEG C for 23h until the water content is 10- And baking at the temperature of 175 DEG C for 7-8 minutes. A honeycomb net structure is formed on the surface of the coffee beans through ultrasonic treatment, the total sugar content is remarkably increased to 54.65 mg / g, amino acid composition is affected, and bioactive substances such as polyphenol and flavone are increased. The score of the baked coffee beans is more than 72 (the score of the coffee beans is 74.92 after the coffee beans are subjected to ultrasonic treatment for 5 minutes) through an SCA cup test, and the coffee beans have caramel fragrance, nut fragrance and smoother mouth feel. The method is simple and convenient to operate, low in cost and capable of effectively improving the flavor quality of the Robursta coffee.

The invention discloses a method for improving the quality of a Tieguanyin tea extracting solution through segmented composite enzymolysis extraction, and belongs to the technical field of tea drink preparation. The method comprises the following steps: S1, performing low-temperature aroma extraction on Tieguanyin dry tea, and performing crushing so as to obtain crushed tea; s2, adding water and beta-glucosidase into the broken tea to carry out first-stage enzymolysis extraction, and separating to obtain tea aroma extract liquid and aroma-free tea residues; s3, water and composite hydrolase are added into the aroma-free tea residues for second-stage enzymolysis extraction, separation and filtration are performed, and a hydrolysis extraction solution is obtained; and S4, mixing the tea fragrance extract liquid with the hydrolysis extract liquid, cooling, centrifuging and filtering to obtain the Tieguanyin tea extract liquid. According to the method disclosed by the invention, the original flavor of the Tieguanyin is maintained, meanwhile, the fragrance and the mouth feel are remarkably improved, and the problems of fragrance loss and bitter taste caused by traditional high-temperature long-time extraction and cooked soup taste generated by tannase enzymolysis are avoided.

Provided are: a compound represented by the following formula (1); a flavor-imparting composition including the compound; a consumer product containing the flavor-imparting composition; a method of imparting a flavor to an flavor-imparting composition, the method including a step of adding the flavor-imparting composition to an flavor-imparting composition; and a method of imparting a flavor to a consumer product, the method including a step of adding the flavor-imparting composition to a consumer product.

The invention relates to the technical field of tea processing, in particular to a making method of kumquat flower tea. The method comprises the following steps of raw material pretreatment, directional bitterness removal, gradient scenting and fragrance extraction, specifically, the raw material pretreatment comprises the steps of spreading and airing kumquat flowers, steam inactivation treatment and cold air cooling, and the directional bitterness removal comprises the steps of spraying a citric acid buffer solution; the gradient scenting comprises the steps of mixing the pretreated kumquat flowers and tea leaves according to a certain weight ratio, and then carrying out open scenting pile and closed scenting under the conditions of specific temperature and humidity; and the aroma increasing comprises the steps of screening the kumquat flowers, and then carrying out hot air drying, Maillard reaction induction treatment, aroma fixation and drying on the tea leaves. According to the making method of the kumquat flower tea, efficient utilization of kumquat flower resources is achieved, meanwhile, bitter and astringent substances in the kumquat flower processing process are effectively removed, unique aroma components of the kumquat flowers are fully released and reserved, and the high-quality kumquat flower tea which is rich in aroma, mellow in taste, sweet after taste and free of obvious bitter and astringent taste is made.

The invention discloses a composition for enhancing Chinese chestnut fragrance of a tea beverage as well as a preparation method and application of the composition, and belongs to the technical field of food additives. The composition is prepared from the following raw materials in parts by weight: 0.1 to 0.9 part of furanone, 0.01 to 0.2 part of linalool, 0.001 to 0.5 part of 2, 5-dimethylpyrazine, 0.02 to 0.1 part of geraniol, 0.03 to 0.05 part of beta-ionone and 0.01 to 0.25 part of geranyl acetone. According to the invention, through a unique ratio design, the scorched nut smell of pyrazine compounds, the rich caramel sweet taste of furanone, the stir-fried smoke and fire smell of 2-acetylthiazole and the freshness of geraniol and other terpene alcohols are ingeniously fused, and the complex level of Chinese chestnut fragrance is accurately reproduced. According to the present invention, the edible-grade propylene glycol is adopted as the solvent, such that the solubility, the dispersibility and the stability of the aroma composition in the tea beverage can be effectively improved, the persistence and the uniformity of the aroma release can be significantly improved, the shelf life of the tea beverage product can be easily prolonged, and the market competitiveness of the product can be enhanced.

The invention discloses a jasmine tea scenting method and equipment based on interlayer temperature difference and aroma circular flow. The method comprises the following steps: respectively spreading jasmine flowers and tea leaves in a first chamber and a second chamber which are separated from each other; controlling the temperature of the first chamber to be 30-40 DEG C and the temperature of the second chamber to be 5-10 DEG C to form an obvious temperature difference; aromatic substances in the first chamber are cooled through circulating airflow and then sent into the second chamber for tea aroma absorption, and the circulating airflow extracts gas in the second chamber, heats the gas and then sends the heated gas into the first chamber for airflow circulation. Appropriate temperature and circulating air flow are adopted to promote jasmine flowers to emit fragrance, and the flower using amount is reduced; the second chamber is controlled to be in a low-temperature environment, tea fragrance absorption is promoted through a condensation principle on the premise that the color and taste of tea are kept, and the problem that tea is prone to emission after fragrance absorption is solved; the interlayer and the circulating air flow solve the problem that the flowers and the tea are easy to generate heat during accumulation, and the utilization rate of fragrance can be improved.

The present invention produces fermented kombucha beverages with reduced alcohol content by utilizing allulose or analogues thereof as the primary fermentable sugar. These rare sugars limit ethanol production during fermentation while preserving flavor, probiotic benefits, and acidity. The invention further encompasses the incorporation of Kratom (Mitragyna speciosa) extracts or alkaloids into the fermentation process or final product, enabling a low-alcohol kombucha with potential enhanced wellness properties. The resulting beverage maintains an alcohol content below 0.5% by volume, making it suitable for non-alcoholic labeling and broader consumer appeal. The invention is preferably a bottled beverage.

The invention discloses an osmanthus fragrans Don sour tea making method which is characterized by comprising the following steps: raw material preparation: selecting fresh and complete tea leaves without plant diseases and insect pests and osmanthus fragrans; after being accepted and accepted, the fresh leaves are spread on a dustpan or a bamboo basketry in time, and water evaporation is accelerated; one of boiling water fixation, steam fixation or stir-frying fixation is adopted; quickly cooling the enzyme-deactivated leaves to room temperature by adopting a spreading and airing rack, a platform and a bamboo strip mat, wherein the water content of the tea leaves is 55-68%; rolling and mixing the tea leaves and the sweet-scented osmanthus in proportion; loading the rolled tea and cassia bark mixture into the pretreated fermentation container, compacting and sealing for anaerobic fermentation; taking out the tea leaves after fermentation, pounding the tea leaves into tea paste in a stone hammer, kneading the tea paste into dragon beads or pressing the tea paste into round pieces, and drying the tea leaves in the sun until the water content of the tea leaves is less than or equal to 13%. The method solves the problems that traditional bamboo tube fermentation easily generates urn flavor and canned fermentation cannot effectively fuse osmanthus fragrans flavor, realizes natural and lasting fusion of osmanthus fragrans flavor, and improves tea quality and flavor level.

The invention relates to the field of tea leaf processing, in particular to a preparation method of rose white tea, which comprises the following steps: step 1, preparing a white tea embryo; step 2, rose treatment; step 3, performing gradient scenting; step 4, stir-frying and shaping: after the last scenting in the step 3, mixing the rose petals with the tea base according to a ratio for scenting, and performing segmented stir-frying until the water content is 5.8-7.6%. The method has the beneficial effects that 4-6 times of gradient scenting circulation are adopted, and the tea-flower ratio, the scenting temperature and the spreading temperature are accurately controlled, so that full aroma absorption and uniform aroma distribution of tea blanks are realized, and the problem that the aroma of traditional rose tea floats is effectively solved; a drying temperature gradient decreasing process is adopted, so that effective components in the tea base are reserved to the maximum extent, and mildew or fragrance dissipation is effectively prevented; the rose petals and the tea base are optimally combined through a multi-time scenting and segmented stir-frying process.

The invention belongs to the related technical field of extraction, and discloses a white tea aroma substance extraction method based on an ultrasonic technology, ultrasonic-assisted invasive extraction is introduced, the treatment time is shortened, the loss of heat-sensitive components is further reduced, a solid micro-extraction technology does not need a large amount of organic solvents, the sample pretreatment step is simplified, and the extraction efficiency is improved. A traditional SPME fiber is modified, and an MIPs pattern layer capable of absorbing white tea aroma substances is added, so that the adsorption capacity on target substances is enhanced, competitive adsorption of non-target substances is effectively reduced, and the detection sensitivity of target aroma components is improved.

The utility model discloses a scenting device for scented tea processing, which comprises a support, the support is formed by welding square tubes, the bottom of the support is supported by four groups of trundles with brakes and foot cups, two sides and the top of the support are welded by metal plates, and a group of through holes for ventilation are formed in the metal plate at the top of the support; the electric cabinet is fixed on the left side of the bracket; an openable door is arranged on the front side, and an acrylic back cover is arranged on the back side; a tea leaf separation channel is fixed at the right lower part of the bracket; a feeding hopper is installed in the center of the top of the support, a rotating shaft at the power end of the automatic opening and closing screening roller is connected with a coupler, the coupler is connected with a servo motor with a right-angle speed reducer, and the servo motor with the right-angle speed reducer provides power to turn over the automatic opening and closing screening roller. An air tap is fixed to the right side of the support. The tea flower scenting machine achieves the integrated functions of tea flower mixing, scenting, spreading and lifting, replaces complicated technological processes through automatic procedures, and is low in manual labor intensity and high in production efficiency.

The present invention provides a method for preparing dendrobium leaf-kombucha, comprising crushing dendrobium leaves, enzymatically hydrolyzing them with cellulase and pectinase, mixing them with tea leaves and purified water, heating and boiling them, cooling them, filtering and removing the residue to obtain an extract, and fermenting them with a kombucha fungus solution to obtain kombucha. The resulting kombucha is simple and efficient to process, has a unique flavor, rich bubbles, and is rich in nutrients, making it suitable for industrial production.

The present invention relates to a method for preparing liquid tea from rice bran and brown rice. The liquid tea is prepared by a pneumatic extraction method using rice bran and brown rice and, in one embodiment, may further include Astragalus membranaceus and red beans. The method for preparing liquid tea from rice bran and brown rice according to an embodiment of the present invention comprises the steps of: roasting rice bran and brown rice; mixing the roasted rice bran and brown rice to prepare a mixture; and subjecting the mixture to pneumatic extraction.

The invention provides a preparation method of low-temperature vacuum flash extraction coupled molecule embedding instant tea powder. The method comprises the following steps: performing low-temperature vacuum and ultrasonic synergistic extraction on a tea leaf raw material, separating to obtain tea soup, and recovering aroma components through an SCC system in the extraction process; concentrating the tea soup into a concentrated solution, and meanwhile, backfilling part of aroma components into the concentrated solution; further adding a composite embedding agent containing endogenous tea protein into the concentrated solution to form an embedding compound, then forming instant tea powder by using a specific drying technology, and meanwhile, backfilling the residual aroma components into the instant tea powder. The instant tea powder prepared by the preparation method realizes dual locking protection of aroma and taste substances, highly restores the flavor of original tea, is instantly dissolved in cold water, is clear and transparent in tea soup, delays oxidation of substances such as tea polyphenol and the like, and improves the storage stability.

The invention discloses a preparation method of jasmine flower Tibetan tea, and relates to the technical field of processing of jasmine flower Tibetan tea. The jasmine flower Tibetan tea comprises the following raw materials: 70 parts of Tibetan tea bases, 35 parts of fresh jasmine flowers, 5 parts of highland barley powder and Tibetan plateau natural spring water. The preparation method of the jasmine flower Tibetan tea comprises the following steps: S1, preparing raw materials; s2, performing re-firing pretreatment on the tea base, and fusing the highland barley flavor; s3, maintenance and pretreatment of fresh jasmine flowers; s4, performing stepped variable-temperature scenting, and performing preparation by adopting a three-time scenting process; s5, flowering and low-temperature slow drying; and S6, aging and packaging. The baked highland barley powder is added, so that the jasmine tea is endowed with unique scorch aroma and cereal sweet aroma, the baked highland barley powder and the jasmine aroma form rich-layered Tibetan flavor, and the product differentiation is remarkable; aiming at the low-air-pressure and low-boiling-point environment of the Tibet plateau, the stepped variable-temperature scenting process is designed, and the plateau scenting problem is effectively solved by adjusting the initial temperature and the full scenting temperature of each time of scenting.

The invention relates to the technical field of tea substitutes, in particular to compound tea capable of clearing away heat and toxic materials based on a multi-layer scenting process and a preparation method. The compound tea capable of clearing away heat and toxic materials comprises the following raw material components in parts by weight: 1-5 parts of acer truncatum, 1-5 parts of honeysuckle, 1-5 parts of fructus forsythiae, 1-3 parts of platycodon grandiflorum, 8-15 parts of fresh rhizoma phragmitis, 1-3 parts of liquorice, 5-10 parts of astragalus membranaceus, 1-5 parts of penthorum chinense pursh, 12-30 parts of black tea, 0.5-2 parts of ginseng, 2-4 parts of cape jasmine, 1-10 parts of dandelion, 1-5 parts of selfheal, 5-10 parts of semen cassiae and 3-8 parts of houttuynia cordata. The compound tea capable of clearing away heat and toxic materials adopts a multi-layer scenting process, the loss of active ingredients in the obtained compound tea capable of clearing away heat and toxic materials is small, the flavor is rich, the effects of multiple components are mutually cooperated and promoted, and the compound tea has a very good conditioning effect on the sub-health states of modern people, such as vigorous liver fire, metabolic imbalance and the like.

The invention relates to the technical field of tea preparation, in particular to a preparation method of rosin type Tianjian tea, which comprises the following steps: selecting high-quality fresh and tender raw dark green tea, and performing withering, fixation, rolling and pile fermentation to obtain semi-finished tea; spreading the tea leaves on a smoking pad in a smoking barrel, and igniting pine wood; a first motor is started, so that an air disturbing assembly rotates along with the first motor, and hot air and pine smoke entering the smoking barrel are disturbed by adjusting the deflection angle of an air disturbing plate; meanwhile, the rotating shaft rotates to drive the carding assembly to rotate along with the rotating shaft, the turning-over piece rotates to turn over the tea leaves, and the carding rod cards and flattens the turned-over tea leaves; and drying and forming the smoked tea leaves, and packaging and storing after cooling. The air disturbing assembly capable of adjusting the deflection angle of the air disturbing plate in the smoking barrel rotates to disturb hot air and pine smoke, so that the hot air and the pine smoke are uniformly diffused to the smoking pad, and then the turn-over piece in the carding assembly rotates to turn over the tea leaves, so that the tea leaves are uniformly smoked.

The utility model relates to the technical field of scenting devices, and discloses a chloranthus flower scenting device which comprises a cylinder body with a wide opening in the top and a cover body corresponding to the wide opening, a heat dissipation net barrel is arranged in the cylinder body, the heat dissipation net barrel is hollow, and the two ends of the heat dissipation net barrel abut against the inner cylinder bottom of the cylinder body and the cover body respectively; a plurality of scenting bags and drying bags are arranged in the cylinder body at intervals, the adjacent scenting bags and drying bags are in contact with each other, and drying agents for absorbing moisture and releasing heat are filled in the drying bags. The problem that in the prior art, the burn-out phenomenon caused by too high temperature is likely to occur is solved.

The invention relates to the technical field of tea substitutes, in particular to scenting tea for supplementing physical ability and preventing four highs and a preparation method thereof. The scenting tea comprises the following raw materials in parts by weight: 20-40 parts of mulberries, 10-20 parts of mulberry leaves, 10-30 parts of dark green tea, 10-20 parts of haws, 5-15 parts of American ginseng, 1-10 parts of gastrodia elata, 1-10 parts of salvia miltiorrhiza nectar, 1-10 parts of red dates, 1-10 parts of longans, 1-5 parts of black sesames, 5-10 parts of codonopsis pilosula, 5-10 parts of black fungi, 1-5 parts of astragalus membranaceus and 1-10 parts of angelica sinensis. According to the invention, a layered scenting process is adopted, and dark tea is used as a base layer; mulberry, hawthorn, red dates, longan, black fungus, black sesame, mulberry leaves, American ginseng, gastrodia elata, codonopsis pilosula, astragalus membranaceus and angelica sinensis are used as a medicinal material layer; the salvia miltiorrhiza nectar is used as a capping layer; the feed is prepared through staged precise temperature control fermentation. The scenting tea is glittering, translucent and bright in soup color, smooth in taste and strong in glutinous aroma, and is a first-class health tea product; after being drunk for a long time, the tea has the effects of aiding digestion, tonifying qi and blood, regulating blood fat, preventing four highs, enhancing immunity and the like, and has a very good popularization value.

The invention discloses novel gardenia tea and a unique processing method thereof, and belongs to the technical field of scented tea processing and natural plant beverage processes. According to the invention, high-quality large-leaf gardenia on sunny days is carefully selected as a raw material, and a modern biotechnology and a traditional tea making process are combined, so that the tea which retains the original natural fragrance and nutritional ingredients of the gardenia is researched and developed; meanwhile, the tea base and the gardenia are subjected to multiple times of scenting, and then the gardenia tea which is rich in faint scent, healthy in effect and unique in flavor is prepared. The gardenia tea disclosed by the invention has the product characteristics of faint scent tea flavor, rich and mellow taste, brewing resistance, no bitter and astringent feeling and clear and bright liquor color; the health-care effects of clearing away heat and toxic materials and soothing liver-qi stagnation are realized.

The invention relates to an adsorption system (10) for enriching flavorings, comprising at least one working chamber (12) in which at least one sorbent is arranged as a stationary phase and can be supplied with a flavoring-containing fluid as a mobile phase for the purpose of flavoring adsorption. The invention further relates to a method for operating such an adsorption system (10), a flavoring concentrate, and a beverage that is obtainable and / or obtained by mixing an at least partially dealcoholized beverage with such a flavoring concentrate.

The present invention relates to a black leaf tea product. More specifically, it is a black leaf tea product having altered aroma characteristics. The present invention provides a black leaf tea product containing methylbutanal compounds in the range of 4.5 to 10 mg / kg of tea leaves.

This invention relates to a tea scenting machine. This device uses a three-dimensional method to scent tea, which can save space significantly, thereby improving space utilization and achieving cost savings. Furthermore, the device can quickly and efficiently convert tea leaves from a thick pile to a thin layer or vice versa, effectively preventing the tea leaves from becoming stale or burnt due to delayed thinning. The entire conversion process is quick and convenient, saving time and effort, thus greatly reducing labor costs and the labor intensity of workers, thereby effectively improving the production efficiency of the scenting process.

A method and composition to extract of several processed herbal medicinal plants and an herbal tea composition for ingestion which contains the extract. The functional herbal extraction method and composition is used to relieve the symptoms of cough and throat discomfort. This composition creates a synergy between different ingredients that works to suppress cough, white phlegm, and sore throat. The composition comprises of Cassia bark tree twig, Coltsfoot flower, Tetarian aster, Catepillar fungus, Dried mandarin peel, Fritilaria cirrhosa, Muskroot, Pumex preparata, Isatis root, Dandelion, Puffball, Almonds, Pinellia ternata, Gypsum, and Astragalus. The effectiveness of the herbal tea is at least partially dependent on the desired means of preparation and administering the composition.

The invention belongs to the technical field of agricultural product processing, and particularly relates to clovershrub orange peel and a preparation method thereof. The preparation method comprises the following steps: (1) mixing and scenting the fresh clovershrub citrus peel and the tea leaves; and (2) reducing the water content of the scented pericarp to obtain the clovershrub orange peel. Compared with Dahongpao citrus dried orange peel prepared by a traditional preparation method (without tea scenting), the Dahongpao citrus dried orange peel prepared by the preparation method disclosed by the invention is better in taste, and the bitter taste and astringent taste of the Dahongpao citrus dried orange peel prepared by the traditional preparation method are reduced; the sweet taste is improved, the sweet aftertaste is sweet, and the unique cool taste similar to that of raw Pu'er tea is achieved.

The invention discloses a method for preparing bagged osmanthus white tea from summer and autumn tea raw materials, and belongs to the technical field of white tea and scented tea processing. S2, withering for the first time; s3, rocking green leaves; s4, withering for the second time; s5, performing rolling; s6, drying; s7, sweet osmanthus harvesting; s8, scenting the osmanthus white tea; s9, spreading and heat dissipation; s10, finishing the scenting; s11, drying the scented tea; s12, tea bag packaging; and S13, storing. The defects in the prior art are overcome, the optimal process for obtaining the osmanthus white tea is obtained, and the developed bagged osmanthus white tea is excellent in quality characteristic, strong in fragrance, sweet in fragrance and rich and lasting in fragrance; the fresh and refreshing aftertaste of the white tea and the sweet fragrance of the sweet-scented osmanthus are fused in taste; the respective health-care effects of the white tea and the sweet-scented osmanthus are added on the aspect of effects; in the aspect of appearance, the introduction of a bag brewing process meets the requirements of different consumers, and conforms to the current development trend of new tea drinks.

The invention discloses a jasmine essential oil nano-composite and a preparation method and application thereof, and the method comprises the following steps: (1) dissolving casein in water, uniformly stirring to form a casein solution, and standing in a refrigerator at 4 DEG C overnight; (2) dissolving jasmine essential oil in ethanol; and (3) adding the jasmine essential oil ethanol solution obtained in the step (2) into the casein solution obtained in the step (1), and carrying out ultrasonic treatment to obtain the jasmine essential oil nano compound. The jasmine essential oil nano compound prepared by the invention has the characteristics of enabling tea to slowly absorb fragrance, achieving a good fragrance fixing effect and high flower fragrance quality of the tea, is suitable for large-scale popularization and application, and has a good application prospect.

The preparation device of the cordyceps militaris jasmine tea cake comprises a base, an inner cylinder and an ozone generator, the inner cylinder is vertically arranged on the base in a suspended mode through a supporting base plate, a lifting pressing device is installed above the base and connected with a cake pressing plate, a tea outlet hole is formed in the supporting base plate, a tea cake mold is installed at the bottom of the tea outlet hole, a sealing plate is inserted between the tea cake mold and the supporting base plate, and a steam inlet pipe is arranged at the upper end of one side of the tea cake mold. A steam outlet pipe is arranged at the upper end of the other side; the outer portion of the inner barrel is sleeved with a shell, the space between the inner barrel and the shell is divided into a heating cavity and an exhaust cavity which are arranged on the left side and the right side, a plurality of ventilation holes communicated with the heating cavity and the exhaust cavity respectively are formed in the inner barrel, a heater is installed in the heating cavity, the exhaust cavity is connected with an exhaust pipe, and an exhaust valve and a water-gas separator are installed on the exhaust pipe. And the exhaust pipe is communicated with the heating cavity through an exhaust fan and an air return pipe. The preparation device can be used for scenting cordyceps militaris fruiting bodies, fresh jasmine flowers and tea leaves and then pressing into tea cakes.

Described herein are beverages composed of components derived from fruits and / or vegetables by way of percolation and / or maceration with alcoholic beverages. The inventive beverages include additional additives such as one or more sweeteners, glycerol, sugar alcohols, herbs, spices, vitamins, antioxidants, flavoring agents, acids, or any combination thereof. The methods described herein maximize the isolation of bioactive nutrients present in fruits and vegetables and form unique complexes with chemosensory flavor elements. Also disclosed herein are fruit and vegetable composites by way of percolation and / or maceration of the fruit or vegetable with alcoholic beverages, wherein the composites can be used to supplement a beverage.