Mate nano tea wine

A technology of mate and tea wine, applied in the field of beverages, can solve the problems of easily destroying the nutrients of tea, and achieve the effects of improving blood quality, balancing nerve function, and purifying the internal environment

Inactive Publication Date: 2015-05-06
XINCHANG COUNTY MADAI TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this production process and similar production processes in other patents, the tea leaves are mostly extracted with pure water at high temperature, which is easy to destroy the nutrients in the tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0013] Take 10 kilograms of mate tea stems and leaves, and make instant powder through countercurrent extraction, cooling, butterfly separation, microfiltration, and vibration grinding. Add 200 kilograms of purified water to the powder to form mate tea soup after filtration. Add 30 kilograms of fruit juice and 200 kilograms of sucrose to the tea soup to form a fermentation liquid, the alcohol concentration is controlled at 10%, add yeast for alcohol fermentation, the temperature is controlled at 20 ° C ± 2 ° C After fermentation for 5 days, and then ageing, using the siphon phenomenon In another clean container, add protein to the obtained tea wine for clarification and filtration, then fill it, pasteurize it in hot water at 70-80°C for 30 minutes, and pack it after inspection and labeling, that is, Mate nano tea wine with alcohol content of 10%±1%.

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Abstract

The invention provides a mate nano tea wine, a method for producing the mate nano tea wine comprises the following steps: performing counter-current extraction on stem and leaf of mate, cooling, performing butterfly separation, performing microfiltration, and performing vibration grinding to prepare instant powder, adding purified water in the instant powder, filtering to form mate tea soup, adding fruit juice and cane sugar in the tea soup to form a broth, adding yeast for alcoholic fermentation, controlling temperature between 15-25 DEG C, then ageing, using siphon phenomenon for sucking into another clean container, clarifying the obtained tea wine, filtering and sterilizing, examining, labeling, and cartonning. The innovation of the mate nano tea wine is characterized in that stem and leaf of mate are ground to form nano particles for preparing the mate nano tea soup without extraction step, nutrient composition of mate tea can be fully used, and the tea wine has rich taste by adding fruit juice. The mate nano tea wine can improve internal environment of human body, increase blood quality, comprehensively keep body nutrition balance, balance the neurological function, purify internal environment, promote metabolism and enhance disease-resistant physique.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a mate nano-tea wine. Background technique [0002] Tea and wine are the two most common common drinks in life, but the two have different effects on the human body. Alcohol is the main ingredient in wine, which can promote blood circulation but has few nutrients. And tea is rich in tea polyphenols, alkaloids and other compounds, so that tea has a variety of effects on the human body, so the emergence of tea wine will be a perfect combination of the two. [0003] In the existing tea wine patents, tea wine is prepared by fermenting the leaching liquid of tea. Patent CN1740299A discloses a black tea wine brewing process and a technology for producing black tea wine by brewing black tea extract with yeast. The specific method is to extract the raw black tea with pure water at high temperature, filter the extract and add white sugar to mix to form ingredients, add yeast after high temp...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 不公告发明人
Owner XINCHANG COUNTY MADAI TEA IND
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