Pu-erh golden camellia wine and preparation method

A Pu-erh golden flower and Pu-erh tea technology, applied in the field of Pu-erh golden flower tea wine and preparation methods, can solve the problems of little change, poor health care function, and long time consumption, and achieve short production time, enhanced health care function, and a single auxiliary material Effect

Inactive Publication Date: 2014-08-27
卓长龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent number is 200410022533.6, and it is called "A Pu'er Tea Wine and Its Preparation Method". It has the unique flavor of Pu'er tea, which is bright brown and red, and has an aging fragrance, and also has the fragrance of white wine. It is loved by some people. However, there are also some people who are unacceptable to the common smell of Pu'er tea; the main auxiliary tea used is ordinary Pu'er tea, which lacks the "Pu'er golden flower pressed tea and its preparation method" described in the patent No. 201210023701.8. "Golden Flower" is the coronoid cyst, so its health care function is quite inferior. In addition, various auxiliary materials must be soaked for more than 6 months in the preparation method, which takes too long, and the color of the wine produced is relatively single, with little change.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh 2kg Pu-erh golden flower tea, crush it, put it into a gauze bag, put it in a steamer, heat it with steam at 100°C to deodorize it for 60 minutes, take it out and let it cool, put it into a container and distill 40kg of white wine with boiling 50°C pure grain Brew for 5 times, soak for 30 minutes each time, filter the juice separately, and finally mix it into the tea wine stock solution, blend with 60kg of 50° pure rice wine and the stock solution, clarify and filter, and put it into bottles to get dark brown Pu'er The finished product of Jinhua tea wine.

Embodiment 2

[0017] Weigh 3kg of pressed Pu-erh golden flower tea, put it into a gauze bag after crushing, put it in a steamer, heat it with steam at 103°C for 50 minutes, take it out and let it cool, put it into the container again and drink it with boiled 60° glutinous rice wine Brew 60kg in 4 times, soak for 50 minutes each time, filter the juice separately, and finally mix all the juice into tea wine stock solution, then blend with 480kg of 60° glutinous rice wine and stock solution, after clarification and filtration, you can get light orange-red Pu'er Golden flower tea wine, can be packed separately.

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PUM

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Abstract

The invention discloses pu-erh golden camellia wine and a preparation method. According to the method, the pu-erh golden camellia wine is prepared from pu-erh golden camellia fungus compressed tea as an auxiliary material and pure-grain white spirit as base wine according to the weight ratio of 1:50-1:200 through elaborate processing. Multiple beneficial components of pu-erh tea and golden camellia fungi are integrated, the pile fermentation smell is avoided, the flavor of hydnoraceae and the flavor of rice wine complement each other, and the pu-erh golden camellia wine tastes mellow and sweet; besides, the number of ingredients is small, the preparation time is short, and the color and luster of the wine can be adjusted by adding or changing the ingredients according to needs.

Description

technical field [0001] The invention relates to beverages, in particular to Pu'er golden flower tea wine and a preparation method thereof. Background technique [0002] Blended wine is a large category of wine. It is based on fermented wine, distilled wine or edible alcohol, and is prepared by adding edible auxiliary materials or food additives, mixed or reprocessed. If it is prepared from the flowers, stems, fruits and roots of edible plants, it is a plant-based wine. According to the difference of the added plants and the difference in the production method, various plant-based wines with different colors, aromas, tastes, and qualities are formed. The wine made from tea as the main auxiliary material is just called tea wine, which organically combines the multiple functions of tea, food and medicine with the functional characteristics of wine. The patent number is 200410022533.6, and it is called "A Pu'er Tea Wine and Its Preparation Method". It has the unique flavor of P...

Claims

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Application Information

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