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Pu'er tea slurry-fruit juice wine and preparation method thereof

A technology of tea pulp wine and Pu'er tea, which is applied in the field of food science, can solve the problems of damage to health, low health care effect, high alcohol content, etc., and achieve the effect of improving the utilization rate of corporate funds, promoting the maturity of wine, and natural color

Active Publication Date: 2015-12-23
李云峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional alcoholic beverages have high alcohol content and have little health care effect on the human body. Long-term consumption of such high-volume traditional alcoholic beverages will damage health. Therefore, various low-alcoholic health-care alcoholic beverages have appeared on the market now.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of Pu'er fruit juice tea pulp wine, described Pu'er fruit juice tea pulp wine uses dried Pu'er tea pulp, clear grape juice and clear apple juice as main raw materials, and the weight ratio of each raw material is: clear grape juice: 20-30 kg, clear Apple juice: 10-20 kg, Pu'er tea pulp: 5-15 kg; fermented with water, adjusted by sugar content, and fermented again; the preparation method includes the following steps:

[0024] Step 1: Mix dry Pu’er tea with warm water at 30°C to 50°C at a ratio of 1:3 by weight, soak for 2.5 to 5 hours, and ferment naturally. After fermentation, distill and extract Pu’er tea pulp 5-15 kg, and cooled to 30°C;

[0025] Step 2: Squeeze the grapes into grape juice, let it stand for 1-2 hours after squeezing, and use a centrifugal device to centrifuge to extract the supernatant, that is, 20-30 kg of clear grape juice;

[0026] Step 3: Squeeze the apples into apple juice, let it stand for 1 to 2 hours after squeezing, and use a centrifu...

Embodiment 2

[0030] A kind of Pu'er fruit juice tea pulp wine, described Pu'er fruit juice tea pulp wine uses dried Pu'er tea pulp, clear grape juice and clear apple juice as main raw materials, and the weight ratio of each raw material is: clear grape juice: 25 kg, clear apple juice : 15 kg, Pu'er tea pulp: 10 kg, fermented with water, adjusted by sugar content, and fermented again; the preparation method includes the following steps:

[0031] Step 1: Mix dry Pu’er tea with warm water at 30°C to 50°C at a ratio of 1:3 by weight, soak for 2.5 to 5 hours, and ferment naturally. After fermentation, distill and extract Pu’er tea pulp 5-15 kg, and cooled to 30°C;

[0032] Step 2: Squeeze the grapes into grape juice, let it stand for 1-2 hours after squeezing, and use a centrifugal device to centrifuge to extract the supernatant, that is, 20-30 kg of clear grape juice;

[0033] Step 3: Squeeze the apples into apple juice, let it stand for 1 to 2 hours after squeezing, and use a centrifugal dev...

Embodiment 3

[0037] A kind of Pu'er fruit juice tea pulp wine, described Pu'er fruit juice tea pulp wine uses dried Pu'er tea pulp, clear grape juice and clear apple juice as main raw materials, and the weight ratio of each raw material is: clear grape juice: 25 kg, clear apple juice : 15 kg, Pu'er tea pulp: 10 kg, fermented with water, adjusted by sugar content, and fermented again; the preparation method includes the following steps:

[0038] Step 1: Mix dry Pu’er tea with warm water at 35°C in a ratio of 1:3 by weight, soak for 3 hours, and ferment naturally. After fermentation, distill and extract 10 kg of Pu’er tea pulp, and cool it down to 30°C;

[0039] Step 2: Squeeze the grapes into grape juice, let it stand for 1 to 2 hours after squeezing, and use a centrifugal device to centrifuge to extract the supernatant, that is, 25 kg of clear grape juice;

[0040] Step 3: Squeeze the apples into apple juice, let it stand for 1 to 2 hours after squeezing, and use a centrifugal device to c...

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Abstract

The invention relates to a Pu'er tea slurry-fruit juice wine. The Pu'er tea slurry-fruit juice wine comprises the following main raw materials by weight: 20 to 30 kg of clear grape juice, 10 to 20 kg of clear apple juice and 5 to 15 kg of Pu'er tea slurry. The raw materials are mixed with water for fermentation, then sugar content is adjusted and fermentation is carried out again so as to prepare the Pu'er tea slurry-fruit juice wine. According to the invention, theaflavin and thearubigin are extracted through fermentation and distillation and are then combined with grape juice and apple juice for fermentation; due to the scarlet color and antioxidation function of the Pu'er tea, the prepared Pu'er tea slurry-fruit juice wine has a brownish red color and an improved antioxidation function; and addition of artificially synthetic pigment is not needed, so the wine has a natural color, is free of an additive and is a purely green drink.

Description

technical field [0001] The invention relates to the field of food science and technology, in particular to a Pu'er fruit juice tea berry wine and a preparation method thereof. Background technique [0002] my country is the earliest wine-making country in the world, has a long history of wine culture, and has a wide variety of wines, and consumes a large amount of alcoholic beverages every year. Traditional alcoholic beverages have a high alcohol content and have less health effects on the human body. People's long-term consumption of traditional alcoholic beverages of this high concentration can damage health. Therefore, various low-alcohol alcoholic beverages for health care have appeared on the market now. [0003] my country is also a big country in traditional tea production and consumption, with a long history of tea drinking culture. Tea contains many beneficial ingredients to the human body and has certain health care functions. For example, Pu'er tea, Pu'er tea is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李云峰
Owner 李云峰
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