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Pu'er tea wine and method for making same

A technology of Pu'er tea wine and Pu'er tea, which is applied in the food field, can solve the problems of no patent application and the destruction of tea nutrients, and achieve the effects of short production cycle, hygienic raw materials and pure taste

Active Publication Date: 2008-12-24
YUNNAN LONGRUN TEA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent literature published the patent number ZL 200410022533.6, and the title of the invention is "a kind of Pu'er tea wine and its preparation method". To grow wine, this method is directly soaked in wine, and many substances in the tea leaves cannot be soaked in the wine during soaking, resulting in the destruction of more than 600 nutrients in the tea leaves
At present, there is no patent application for the process of brewing Pu'er tea wine with Pu'er tea extract and grain crushed particles as the fermentation substrate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Extract Pu'er tea and ion-free water at a ratio of 1:10 (w / w), the water temperature is 90°C, and repeat 5 times for 10 minutes each time; filter the tea soup and concentrate under reduced pressure to obtain Pu'er tea soup with a density of 1.05 for later use. Select corn of suitable quality, remove impurities, coarsely crush to obtain 10-mesh granules, add 2 times the volume of Pu’er tea soup and soak for 6 hours at a temperature of 20°C, then filter to remove the tea soup; put the soaked corn granules in a steamer, and use Steam over high heat for 20 minutes, crush the agglomerates, soak in Pu'er tea soup, and steam over high heat once. When the surface of the corn is loose and the bottom is thin and mushy, when it is fully cooked and there is no raw material, take it out of the cage and let it cool; dissolve it with sucrose in sterile water Prepare 2% sugar water, rehydrate Saccharomyces cerevisiae with sugar water at 35-40°C for 15-20 minutes, then activate at 28-34°...

Embodiment 2

[0018] Extract Pu'er tea and ion-free water at a ratio of 1:20 (w / w), the water temperature is 92°C, 15 minutes each time, repeat 5 times; filter the tea soup, concentrate under reduced pressure to obtain Pu'er tea soup with a density of 1.1 for later use, Select wheat with suitable quality, remove impurities, coarsely crush to obtain 15 mesh particles, add 3 times the volume of Pu’er tea soup and soak for 7 hours at a temperature of 25°C, then filter to remove the tea soup; put the soaked corn granules in a steamer, and use Steam over high heat for 25 minutes, crush the agglomerates, soak in Pu'er tea soup, and steam over high heat once. When the surface of the wheat is loose and the bottom is thin and mushy, when it is fully cooked and there is no raw material, take it out of the cage and let it cool; dissolve it with sucrose in sterile water Make 2% sugar water, rehydrate Saccharomyces cerevisiae with sugar water at 35-40°C for 15-20 minutes, then activate at 28-34°C for 2 h...

Embodiment 3

[0020] Extract Pu'er tea and deionized water at a ratio of 1:30 (w / w), the water temperature is 93°C, 20 minutes each time, repeat 5 times; filter the tea soup, concentrate under reduced pressure to obtain Pu'er tea soup with a density of 1.15 for later use, Select barley of suitable quality, remove impurities, coarsely crush to obtain 20-mesh granules, add 4 times the volume of Pu’er tea soup and soak for 7 hours at a temperature of 30°C, then filter to remove the tea soup; put the soaked barley granules in a steamer, and use Steam over high heat for 30 minutes, crush the agglomerates, then soak in Pu'er tea soup, and steam once over high heat. When the surface of the barley is loose and the bottom is thin and mushy, and it is fully cooked without being caught, take it out of the cage and spread it out to cool. Dissolve sucrose into sterile water to make 2% sugar water, rehydrate the active dry yeast with sugar water at 35-40°C for 15-20 minutes, then activate it at 28-34°C fo...

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Abstract

The invention relates to a Pu'er tea spirit and a preparation method thereof. The grains undergoing the tea liquor dipping treatment are steamed and subject to fermentation by adding with domesticated yeasts; the fermentation liquor is filtered, sterilized at a high temperature, has the alcohol content reduced to 8 to 20 degrees by drinkable alcohol with the concentration of 95 percent, and is filtered by activated alumina or diatomaceous earth to prepare the clear, rufous, bright and transparent Pu'er tea spirit; the spirit has tea aroma and bouquet of the typical Pu'er tea, is rufous, clear and transparent and is pure and fine in taste. The method of the invention can be also applied to the brewing of black tea, green tea and Oolong tea. The Pu'er tea spirit and the preparation method increase the added values of mid-and low-grade tea leaves, and extract nutrient contents with excellent quality from spirits and teas for people, and simultaneously provide a brand new page for the research of the brewage by the fermentation of tea liquids.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a Pu'er tea wine and a preparation method thereof. Background technique [0002] Pu'er tea is rich in nutrients and pharmacological components. Research analysis shows that there are more than 600 kinds of chemical substances in Pu'er tea, which contain a variety of nutritional components and functional factors, which make it have nutritional and physiological regulatory functions beneficial to the human body. "Tea is the medicine for all diseases" and "wine is the root of all diseases". Using tea and wine to prevent and treat diseases is a summary of the practical experience of the working people in our country. In recent years, my country's tea wine is in the stage of research and development, especially the brewing process of Pu'er tea wine has not been reported. The Chinese patent literature published the patent number ZL 200410022533.6, and the title of the invention is "a ki...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 焦家良赵丽萍宋普球吴静
Owner YUNNAN LONGRUN TEA TECH
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