Milk tea wine and preparation method thereof

Abstract

The invention discloses a milk tea wine and a preparation method thereof. The raw material formula comprises the following components in percentage by weight: 0.1-20% of tea, 0.1-40% of cream, 3-40% of base wine, 20-90% of water, 0.1-10% of emulsifier and 0-10% of auxiliary material. Tea water is obtained by soaking and filtering; emulsifier and auxiliary materials except essence and pigment are added into tea water to obtain a tea water system; cream is put into the tea water system to be fully mixed; the base wine is put into the tea water and the cream system to be evenly mixed; and delicious and refreshing milk tea wine beverage can be obtained after high pressure homogenization and sterilization. The milk tea wine of the invention combines the characteristics of the traditional wine that the taste is good and the traditional wine is suitable for the majority of people to consume, and also combines the health care functions of effective components, such as inherent tea polyphenol,tea polysaccharide, theanine and the like in tea. The invention takes tea as the raw material, contains natural pigments, such as theabrownine, thearubigin, theaflavin and the like as well as tea perfume and endows different colors and perfumes to milk tea wine.

Description

technical field

[0001] The invention relates to the technical field of food, in particular to a milk tea wine and a preparation method thereof. Background technique

[0002] Cream wine, also known as liqueur, is a traditional folk drink in Ireland. Because of its low ethanol content, it has a special creamy aroma and a delicate and soft taste. It is not only suitable for adult men to drink, but also suitable for women and children. The Irish region is favored by consumers. Due to the special flavor of cream and moderate ethanol concentration, it overcomes the shortcomings of strong irritation of traditional liquor and low ethanol concentration of beer. Therefore, it has a good development prospect in our country.

[0003] Due to the long-term storage of the product or the influence of external factors, there will be phenomena such as fat floating, protein denaturation, precipitation, and short shelf life. Therefore, improving its stability has become an important subject o...