Tea scent wine and its making process

A production method and tea-flavored wine technology are applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., and can solve the problems of loss of aroma, strict requirements for tea, and many ingredients.

Inactive Publication Date: 2007-11-07
谈乃生
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantages of the tea wine produced by the current method are: the body of the wine is easy to oxidize, the wine contains many ingredients, contains antioxidants and preservatives, and the taste is heavy. Tea soup is extracted, resulting in the loss of vitamins and some minerals and trace elements contained in the tea, as well as the loss of aroma

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] First, prepare edible alkaline water according to the weight ratio of alkaline water of 1:50, then take out the finished tea leaves according to the amount of tea leaves in the weight ratio of tea water of 1:300-500 and put them into a deastringent and decolorizing container; use a temperature of 30-35 Soak the finished tea leaves in the container with edible alkaline water at ℃, and do this several times until the astringent taste and pigment in the tea leaves are removed, then use clean cold water to remove the alkali stains remaining in the tea leaves, and shake the tea leaves Dry.

Embodiment 2

[0028] Dilute edible deodorized ethanol to 60°, put the dried finished tea leaves into a closed container, soak the tea in the container with 60° deodorized edible ethanol or 52°-60° white wine, and then close the container , so that it can be activated and cultured at a normal temperature of 20-25°C. Thereafter, take out a small amount of finished tea leaves from the container at regular intervals, put them into a glass triangular flask filled with cold water for observation, if the tea leaves stick to the bottom and stand up, it means that the activation cultivation is completed.

Embodiment 3

[0030] Cool the pure water to 0-2°C, put the finished tea leaves after activation and culture into a container with heat preservation facilities, and put the pure water into the container according to the ratio of 1:300-500 of tea water for cold extraction. Until the extract in the container has a sweet, boozy and rich aroma.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to one kind of tea scent wine and its making process. The tea scent wine is made with prepared tea and pure water as the material, and through deastringing and decolorizing tea, activating culture in some sealed container at certain conditions, leaching with cold pure water, filtering, sterilizing and regulating. The tea scent wine may be made in different forms, colored or colorless and with or without CO2. It has rich wine scent, mellow smell, sweet taste, rich nutrients and certain health functions.

Description

technical field [0001] The invention relates to a tea-flavored wine and a preparation method thereof. Background technique [0002] As we all know, tea wine is drinking wine prepared or brewed with tea leaves as the main ingredient. According to the process, there are soda type, compound type and fermented type. The current production method of tea wine is soft drink type; it is prepared by adding other auxiliary materials to tea leaves, and artificially filled with carbon dioxide gas. Or distilled water, prepared according to the proportion and order, fermented type; with tea as the main material, yeast and sugar substances are artificially added to make it fermented under certain conditions, and finally blended. [0003] This is described in detail in the Food Processing Technology and Formula Encyclopedia (below) of the 1993 edition of Science and Technology Literature Publishing House and the tea beverage formula and production book of the 2001 edition. The main disadv...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G1/04
Inventor 谈乃生
Owner 谈乃生
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap