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Tea liquor preparation method

A preparation method and technology of tea and wine, applied in the field of alcoholic beverages, can solve the problems of different preparation methods

Inactive Publication Date: 2012-07-18
王建桦 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The existing tea wine formulas are different, and the preparation methods are different, which need to be further improved and perfected

Method used

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Embodiment Construction

[0034] The present invention will be described below in combination with specific embodiments.

[0035] A method for preparing tea wine, the formula of which comprises tea leaves and rice wine prepared according to the rice wine production process from fresh rough rice that has been removed from the husk and retains the rice skin, wherein the rice wine includes 25% VOL to 30% VOL alcohol for blending Rice wine, and the rice wine used to prepare the leaching base wine is the base wine.

[0036] Tea wine preparation has the following steps in turn:

[0037] 1) Preparation of extraction base wine: directly extract the active ingredients of tea leaves according to tea: base wine = 1: (10-20) to prepare extraction base wine, and the extraction time is 8 hours at an ambient temperature of 20°C to 30°C ~12 hours, when the ambient temperature is high, the extraction time is shorter, and when the ambient temperature is low, the extraction time is longer. During the extraction process,...

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Abstract

The invention discloses a tea liquor preparation method. A formula comprises tea leaves and rice wine prepared from fresh rough rice. The method comprises the following steps of: preparing an extraction base liquor; blending; refrigerating; filtering; and packaging. An extraction base liquor base fluid is directly prepared by extracting active ingredients of tea leaves in the ratio of 1:(10-20) of tea leaves to a base liquor at the ambient temperature of 20-30 DEG C for 8-12 hours, wherein the tea leaves are black tea; and the alcoholic strength of the base liquor is 52-62 percent by volume. A tea liquor has the flavor of tea and the flavor of liquor, has the high quality of tea and liquor, has the alcoholic strength of 38-53 percent by volume, is in amber, fresh and bright color, tastes soft, does not produce liquor smell after drinking, does not cause thirst, is rich in substances such as tea polyphenol, amino acid, tea polysaccharide, proteins and trace minerals, and has the effects of beautifying, delaying ageing and the like. As proved by testing, the content of tea polyphenol and the content of theine are about 1 percent.

Description

technical field [0001] The invention relates to alcoholic beverages, in particular to a method for preparing tea and wine. Background technique [0002] Tea is a health drink recognized all over the world. Scientific research has proved that vitamins, proteins, amino acids, lipids, sugars and mineral elements in tea (the tea in this tea garden contains high selenium content) and other nutrients have beneficial effects on human body. High nutritional value. There are also some compounds, such as tea polyphenols, caffeine, lipids, and sugars, which are ingredients that have health care and medicinal effects on the human body. Tea leaves are used to prepare health-care wine, which has the style of wine, the flavor of tea and health-care functions. The existing tea wine formulas are different, and the preparation methods are different, which need to be further improved and perfected. Contents of the invention [0003] The technical problem to be solved by the present invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 王建桦李等祥
Owner 王建桦
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