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 nutritional components, and achieve the effects of short production cycle, hygienic raw materials and pure taste
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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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