Production method of tea and wine

A production method and technology of tea and wine, applied in the preparation of alcoholic beverages, etc., can solve problems such as complex processes and achieve the effect of simple processes

Inactive Publication Date: 2009-02-11
傅斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chinese invention patent No. 90103256.5 discloses a kind of wine tea, which uses citric acid to adjust the acidity to a certain pH value, and undergoes microwave treatment and sodium alginate or gelatin or agar precipitation treatment, and the production process of tea wine is generally Blend tea water with wine, add some sugar and operate at high temperature, the process is complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Add tea water to 13-36% low-alcohol wine, the volume ratio of low-alcohol wine and tea water is 50:30, and then add 10% syrup water and 1% honey to it, tea leaves The water is to soak the tea leaves with a weight ratio of 20% in water, stir once every 2 hours, and stir more than 5 times. Syrup water is a 30% solution of sugar and water.

Embodiment 2

[0012] Add tea water to 13-36% low-alcohol wine, the volume ratio of low-alcohol wine and tea water is 60:40, and then add 20% volume ratio of syrup water and 3% volume ratio of honey, tea leaves The water is to soak the tea leaves with a weight ratio of 40% in water, stir once every 2 hours, and stir more than 5 times. Syrup water is a 40% solution of sugar and water.

Embodiment 3

[0014] Add tea water to 13-36% low-alcohol wine, the volume ratio of low-alcohol wine and tea water is 55:35, and then add 15% volume ratio of syrup water and 2% volume ratio of honey, tea leaves The water is to soak the tea leaves with a weight ratio of 30% in water, stir once every 2 hours, and stir more than 5 times. Syrup water is a 35% solution of sugar and water.

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PUM

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Abstract

The invention discloses a production method of tea wine, tea water is added in low-alcohol wine, the production method is characterized in that: the volume ratio of the low-alcohol wine and the tea water is 50 to 60: 30 to 40, syrup water with the volume ratio of 10 to 20 percent and honey with the volume ratio of 1 to 3 percent are further added therein, the tea water soaks teas with the weight ratio of 20 to 40 percent in water, the stirring is carried out once every two hours, the stirring is carried out for more than 5 times, the syrup water is solution which is prepared by using sugar and water and has the concentration of 30 to 40 percent, the wine can be drunk as a cold or hot drink, the wine can activate the blood circulation, strengthen the body, improve the eyesight and resuscitate the brain; when in drinking, the wine is not intoxicating and has mellow taste.

Description

technical field [0001] The invention relates to a method for making tea wine. Background technique [0002] Chinese invention patent No. 90103256.5 discloses a kind of wine tea, which uses citric acid to adjust the acidity to a certain pH value, and undergoes microwave treatment and sodium alginate or gelatin or agar precipitation treatment, and the production process of tea wine is generally The process of blending tea water with wine, adding some sugar and operating at high temperature is complicated. Contents of the invention [0003] The invention provides a method for making tea wine with simple technology. [0004] The technical scheme adopted in the present invention is: adding tea water to low-alcohol wine, which is characterized in that: the volume ratio of low-alcohol wine to tea water is 50-60:30-40, and then the volume ratio is 10-20% syrup Water and honey with a volume ratio of 1-3% are added therein. [0005] The tea water is made by soaking tea leaves wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 傅斌
Owner 傅斌
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