A kind of Pu'er juice tea pulp wine and preparation method thereof

A technology for tea liquor and Pu'er tea, applied in the field of food science, can solve the problems of high alcohol content, damage to health, and small health care effect, and achieve the effects of promoting the maturity of wine, improving the utilization rate of enterprise funds, and natural color and luster.

Active Publication Date: 2018-01-09
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 Pu'er fruit juice tea liquor, which uses dry 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 grape juice Apple juice: 10-20 kg, Pu'er tea slurry: 5-15 kg; it is fermented with water and then fermented again through sugar adjustment; the preparation method includes the following steps:

[0024] The first step: mix dry Pu'er tea with warm water at 30°C-50°C in a ratio of 1:3 parts by weight, soak for 2.5-5 hours, and then ferment naturally. After fermentation, extract Pu'er tea slurry by distillation 5~15kg, and cool to 30℃;

[0025] The second step: squeeze the grapes into grape juice, leave it for 1 to 2 hours after extraction, and use centrifugal equipment to centrifuge to extract the supernatant, that is, 20 to 30 kg of clear grape juice;

[0026] The third step: squeeze the apple into apple juice, leave it to stand for 1 to 2 hours after extraction, and centrif...

Embodiment 2

[0030] A Pu'er fruit juice tea liquor, which uses dry 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, and fermented with water, adjusted by sugar content, and fermented again; the preparation method includes the following steps:

[0031] The first step: mix dry Pu'er tea with warm water at 30°C-50°C in a ratio of 1:3 parts by weight, soak for 2.5-5 hours, and then ferment naturally. After fermentation, extract Pu'er tea slurry by distillation 5~15kg, and cool to 30℃;

[0032] The second step: squeeze the grapes into grape juice, leave it for 1 to 2 hours after extraction, and use centrifugal equipment to centrifuge to extract the supernatant, that is, 20 to 30 kg of clear grape juice;

[0033] The third step: squeeze the apple into apple juice, leave it to stand for 1 to 2 hours after extraction, and centrifuge with a centrifugal de...

Embodiment 3

[0037] A Pu'er fruit juice tea liquor, which uses dry 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, and 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 parts by weight, soak it for 3 hours, and ferment naturally. After fermentation, distill 10 kg of Pu'er tea slurry and cool it. To 30°C;

[0039] The second step: squeeze the grapes into grape juice, leave it to stand for 1 to 2 hours after extraction, and use centrifugal equipment to centrifuge to extract the supernatant, that is, 25 kg of clear grape juice;

[0040] The third step: squeeze the apple into apple juice, leave it to stand for 1 to 2 hours after extraction, and centrifuge with a centrifugal device to extract the supern...

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PUM

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Abstract

The present invention relates to a kind of Pu'er fruit juice tea pulp wine. The Pu'er fruit juice tea pulp wine uses dry 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, extracting yellow tea and black tea by fermentation and distillation, with grape juice and apple juice combined fermentation. Due to the deep red color of Pu'er tea and its antioxidant function, the color of the wine is red and the antioxidant function of the wine is increased. There is no need to add artificially synthesized pigments, so that this product has a natural color, no additives, and a pure 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 pulp wine and a preparation method thereof. Background technique [0002] my country is the earliest country in the world to make wine, with a long history of wine culture, a wide variety of wines, and a large amount of alcoholic beverages every year. Traditional alcoholic beverages have high alcohol content and have little health effect on the human body. Long-term consumption of such high-density traditional alcoholic beverages will harm their health. Therefore, a variety of low-alcohol health-care alcoholic beverages appear on the market. [0003] my country is also a traditional tea production and consumption country with a long history of tea-drinking culture. Tea contains many beneficial components to the human body and has certain health-care functions. For example, Pu'er tea. Pu'er tea is the essence of our country's thousand years of history a...

Claims

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Application Information

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