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A kind of production method of sweet tea wine

A production method and technology of sweet tea wine, applied in the field of wine making, to achieve the effects of moderate sweetness, delicate and elegant smell, and slowing hardening of blood vessels

Inactive Publication Date: 2016-08-24
GUILIN YIFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of brewing technology, there are more and more types of wine on the market. From the initial liquor, beer, rice wine and wine to the production of various health wines such as fruit wine and tea wine, in order to meet people's taste needs and the embodiment of health-care effect, the present invention mainly provides a kind of production method of sweet tea wine, fills up the blank in the brewing aspect of using sweet tea as the main raw material in the field of wine making

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Take 30 parts of rice and 30 parts of glutinous rice and mix them evenly, then put them into a pot and stir-fry them on medium heat for 4 minutes, take them out of the pot and cool them down, and get fried rice;

[0028] (2) Take 30 portions of sweet tea and crush them to obtain sweet tea powder. Add 1 / 4 sweet tea powder to water 15 times the total weight of sweet tea, stir evenly, boil until boiling, keep boiling for 10 minutes, remove residue and then add 1 / 4 sweet tea powder Carry out decoction, keep boiling state for 25 minutes, then remove residue and add remaining 1 / 2 sweet tea powder to continue decocting, keep boiling state for 20 minutes, filter to obtain sweet tea extract, mix filter residue obtained three times to obtain mixed filter residue, set aside;

[0029] (3) Mix the fried rice obtained in step (1) with the mixed filter residue obtained in step (2), add sweet tea extract, steam over high heat and steam thoroughly, and cool to room temperature to obt...

Embodiment 2

[0035] (1) Take 35 parts of rice and 28 parts of glutinous rice and mix them evenly, then put them into a pot and stir-fry them on medium heat for 5 minutes, take them out of the pot to cool down, and get fried rice;

[0036] (2) Take 35 parts of sweet tea and crush them to get sweet tea powder. Add 1 / 4 sweet tea powder into water 20 times the total weight of sweet tea, stir evenly, boil until boiling, keep boiling for 15 minutes, remove residue and add 1 / 4 sweet tea powder Carry out decoction, keep boiling state for 20 minutes, then remove the residue and add remaining 1 / 2 sweet tea powder to continue decocting, keep boiling state for 25 minutes, filter to obtain sweet tea extract, mix the filter residue obtained three times to obtain mixed filter residue, and set aside;

[0037] (3) Mix the fried rice obtained in step (1) with the mixed filter residue obtained in step (2), add sweet tea extract, steam over high heat and steam thoroughly, and cool to room temperature to obtain...

Embodiment 3

[0043] (1) Take 40 parts of rice and 25 parts of glutinous rice and mix them evenly, then put them into a pot and stir-fry them on medium heat for 6 minutes, take them out of the pot and cool them down, and get fried rice;

[0044] (2) Take 40 portions of sweet tea and crush them to obtain sweet tea powder. Add 1 / 4 sweet tea powder to water 18 times the total weight of sweet tea, stir evenly, boil until boiling, keep boiling for 15 minutes, remove residue and add 1 / 4 sweet tea powder Carry out decoction, keep boiling state for 20 minutes, then remove the residue and add remaining 1 / 2 sweet tea powder to continue decocting, keep boiling state for 25 minutes, filter to obtain sweet tea extract, mix the filter residue obtained three times to obtain mixed filter residue, and set aside;

[0045](3) Mix the fried rice obtained in step (1) with the mixed filter residue obtained in step (2), add sweet tea extract, steam over high heat and steam thoroughly, and cool to room temperature ...

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Abstract

The invention relates to the technical field of brewing, and in particular relates to a production method of a sweet tea wine. The production method mainly comprises the following steps: frying rice and sticky rice, decocting sweet tea for three times, mixing fried rice, mixed residues and sweet tea leachate uniformly, cooking, dividing into two parts, adding yeasts, fermenting, dehydrating, filtering, aging, sterilizing and cleaning so as to obtain the sweet tea wine. The method is simple and available, and easy to operate, the preparation time is shorter, the prepared sweet tea wine is clear, moderate in sweetness, clean and elegant in small, low in alcoholic strength; the sweet tea wine has the functions of losing weight, decreasing lipid, lowering blood pressure, preventing and resisting cancers, resisting anaphylaxis, and reducing serum cholesterol; the weight losing effect is significant, the effective rate reaches 100%, and the sweet tea wine is especially applicable to patients with high blood pressure, high cholesterol, high blood sugar.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a production method of sweet tea wine. Background technique [0002] Sweet tea is rich in nutrients and trace elements necessary for the human body. According to the test results of the Analysis, Testing and Research Center of Guangxi Technical Supervision Bureau and other units, wild sweet tea is rich in 18 kinds of amino acids, and the total amino acid content per 100 grams of dry product is 331.54 mg. 8 amino acids that can only be absorbed from food. Mainly contain calcium 0.84%, zinc 105.5mg / kg, germanium 5.5μg / kg, selenium 17.94μg / kg, and potassium, magnesium, phosphorus, iron, sodium, copper, chromium, strontium, lithium and other elements, without arsenic Aluminum and other toxic substances do not contain caffeine that can cause dizziness, rapid heartbeat, palpitations, anxiety, irritability, psychological discomfort, sleep disturbance, and other side effects; the germa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 覃永亮
Owner GUILIN YIFENG FOOD
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