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A kind of preparation method of tea wine

A technology of tea wine and alcohol, which is applied in the field of preparation of plant-flavored wine, which can solve the problems of poor health care function and complicated process, and achieve the effect of improving the softness of taste, light tea fragrance and eliminating irritating smell

Active Publication Date: 2016-09-28
ANHUI ANTE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Patent CN103074199A discloses a method for making health-care black tea wine. Black tea health-care wine is prepared by mixing fermented black tea wine with ethanol extract of black tea. This method has complicated process and poor health-care function

Method used

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  • A kind of preparation method of tea wine

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Effect test

Embodiment 1

[0027] A method for preparing tea wine, the method is composed of the following steps:

[0028] a. Fermentation: Add 1500g Keemun black tea, 25g wolfberry, 20g yam powder, 10g Atractylodes macrocephala, 10g Gorgon fruit, 40g jujube into the fermentation tank, sterilize at 80°C for 15 hours, then add 48.5g of the total weight of raw materials distiller's grains with a water content of 40%, 0.16g of alcoholic yeast, 8g of citric acid, adding water to adjust the humidity to 60%, fermenting at 20-30°C for 3 days, and after high-temperature sterilization, the fermented material is ready for use;

[0029] b. Extraction: add 10L of 96° super alcohol to the above fermentation material, ultrasonically disperse at 75°C for 60 minutes, then soak at 35°C for 20 days, filter, and obtain the extract for later use;

[0030] c. Soaking: Add 300kg of 96° super alcohol to 194kg of deionized water and blend to 65°, add 8kg of birch charcoal and 5kg of white birch leaves, soak for 15 days and fil...

Embodiment 2

[0036] A method for preparing tea wine, the method is composed of the following steps:

[0037] a. Fermentation: Add 1000g Keemun black tea, 28g wolfberry, 26g yam powder, 13g Atractylodes macrocephala, 13g Gorgon fruit, 45g jujube into the fermentation tank, sterilize at 80°C for 15 hours, and then add 45g of water containing the total weight of raw materials Distiller's grains with a yield of 40%, 0.11g alcoholic yeast, 8.5g citric acid, adding water to adjust the humidity to 60%, fermenting at 20-30°C for 4 days, after high-temperature sterilization, the fermentation material is ready for use;

[0038] b. Extraction: add 10L of 96° super alcohol to the above fermentation material, ultrasonically disperse at 75°C for 60 minutes, then soak at 35°C for 20 days, filter, and obtain the extract for later use;

[0039] c. Soaking: Add 300kg of 96° super alcohol to 194kg of deionized water and blend to 65°, add 8kg of birch charcoal and 5kg of white birch leaves, soak for 15 days a...

Embodiment 3

[0045] A method for preparing tea wine, the method is composed of the following steps:

[0046] a. Fermentation: Add 1200g Keemun black tea, 35g wolfberry, 30g yam powder, 15g Atractylodes macrocephala, 15g Gorgon fruit, 50g jujube into the fermentation tank, sterilize at 80°C for 15 hours, then add 67g of water Distiller's grains with a yield of 40%, 0.135g alcoholic yeast, 13.4g citric acid, adding water to adjust the humidity to 60%, fermenting at 20-30°C for 5 days, and after high-temperature sterilization, the fermented material is ready for use;

[0047] b. Extraction: Add 10L of 96° super alcohol to the above fermentation material, ultrasonically disperse at 75°C for 60 minutes, then soak at 35°C for 20 days, filter, and obtain the extract for later use;

[0048] c. Soaking: Add 300kg of 96° super-grade alcohol to 194kg of deionized water and blend to 65°, add 8kg of birch charcoal and 5kg of white birch leaves, soak for 15 days and filter out the birch charcoal and whi...

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Abstract

The invention relates to a method for preparing plant-aroma wine, and particularly relates to a preparation method of tea wine. The method is specifically achieved by the following steps: firstly, adding deionized water to 96-degree superfine ethyl alcohol, and blending into 65 degrees; adding birch charcoal and leaves of betula platyphylla sukatcher, soaking, mixing a filtrate obtained by filtering with keemun black tea and a traditional Chinese medicine extract liquid, further adding deionized water, and blending into 40-42 degrees; and adding a certain amount of potassium chloride, carrying out secondary filtering, and ageing secondary filtrate in a stainless steel tank at 25-30 DEG C for 15-20 days, so as to obtain the tea wine. The tea wine prepared by the method is similar to amber, and mellow, has light black tea aroma, and has the efficacies of tonifying the kidneys and protecting the liver.

Description

technical field [0001] The invention relates to a method for preparing plant-flavored wine, in particular to a method for preparing tea wine. Background technique [0002] The current blended liquor in the market is made by adding various synthetic edible flavors to edible alcohol, and then storing, aging and filtering. In the existing production methods, most of them are to produce low-end strong liquor, which can only satisfy the taste of the drinker. The taste of spices is relatively heavy, and the pungent taste is relatively large. There is no ingredient beneficial to human health in the wine. [0003] Patent CN103074199A discloses a method for making health-care black tea wine. Black tea health-care wine is prepared by mixing fermented black tea wine with ethanol extract of black tea. The method is complex and has poor health-care functions. Contents of the invention [0004] Aiming at the problems existing in the prior art, the present invention provides a method fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02A61K36/8945A61P13/12A61P1/16C12R1/685
CPCA61K33/04A61K36/284A61K36/62A61K36/725A61K36/82A61K36/8945C12G3/02A61K2300/00
Inventor 段道永刘凯刘思付
Owner ANHUI ANTE FOOD