Weakly alkaline tea wine and preparation method thereof

A weak alkaline and tea wine technology, applied in the food field, can solve the problems of poor stability of alkaline wine, cumbersome preparation process, inconvenient operation, etc., and achieve the effects of accelerating human metabolism, increasing appetite, and convenient operation

Active Publication Date: 2015-12-23
重庆护贝科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current preparation process of alkaline wine is cumbersome and inconvenient to operate. At the same time, with the prolongation of storage time, its alkalinity decreases mo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing weak alkaline tea wine, according to the following steps:

[0022] A. Preparation of tea extract:

[0023] Weigh 7kg of high-quality Tieguanyin tea leaves with a crusher with an upper sieve aperture of 2mm. After crushing, put them into a ceramic container, and then add 93kg of 50% vol rice-flavored white wine to the container, fully stir for 5 minutes, and then seal and extract. 14 days, the first 7 days, fully agitate once a day at 8 o'clock in the morning and at 8 o'clock in the evening, each time for 5 minutes, and then seal and stand for the next 7 days, then filter with a 200-mesh filter cloth and fill the filtrate in cans for use.

[0024] B. Deployment:

[0025] Weigh 8kg of spare tea extract into the mixing tank, add 16kg of 50%vol rice-flavored liquor, 76kg of softened water, 3kg of glucose powder, stir and mix well, measure the pH value, according to the pH value of the material liquid Add 3.5kg of baking soda, and the measured pH is about 7.3...

Embodiment 2

[0029] A method for preparing weak alkaline tea wine, according to the following steps:

[0030] A. Preparation of tea extract:

[0031] Weigh 8kg of high-quality green tea with a pulverizer with an upper sieve aperture of 2mm. After crushing, put it into a ceramic container, and then add 92kg of 50% vol rice-flavored white wine to the container, fully stir for 6 minutes, and seal for 15 days. , Fully stir once a day at 8 o'clock in the morning and 8 o'clock in the evening for the first 7 days, 6 minutes each time, and then seal and stand for the next 7 days. On the 16th day, filter with a 200 mesh filter cloth and fill the filtrate in a can for use.

[0032] B. Deployment:

[0033] Weigh 8kg of spare tea extract into the mixing tank, then add 17kg of 50%vol rice-flavor liquor, 75kg of softened water, 4kg of glucose powder, stir and mix well, measure the pH value, according to the pH value of the material liquid Size, add 4kg of baking soda, the measured pH is about 7.40, and then fu...

Embodiment 3

[0037] A method for preparing weak alkaline tea wine, according to the following steps:

[0038] A. Preparation of tea extract:

[0039] Weigh 9kg of high-quality Pu'er tea leaves with a pulverizer with an upper sieve aperture of 2mm. After crushing, put them into a ceramic container. Then add 91kg of 50% vol rice-flavored white wine to the container. After fully stirring for 8 minutes, seal and extract 16 For the first 7 days, fully stir once a day at 8 o'clock in the morning and at 8 o'clock in the evening every day for the first 7 days. For 8 minutes each time, it should be sealed and allowed to stand for the next 9 days. On the 17th day, filter with 200 mesh filter cloth.

[0040] B. Deployment:

[0041] Weigh 9kg of spare tea extract into the mixing tank, then add 17kg of 50%vol rice-flavored liquor, 74kg of softened water, and 5kg of glucose powder. After fully mixing and mixing, measure the pH value. According to the pH value of the material liquid Add 4.5kg of baking soda, an...

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PUM

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Abstract

The invention relates to a weakly alkaline tea wine which is prepared from the following raw materials in parts by weight: 7-9 parts of tea leaching solution, 16-18 parts of 50%vol rice-flavor white wine, 74-76 parts of softened water, 3-5 parts of powdered glucose and 3.5-4.5 parts of sodium bicarbonate. The tea leaching solution is prepared by the following steps: weighing 7-9 parts of dry tea, pulverizing, adding into an earthen container, adding 91-93 parts of 50%vol rice-flavor white wine, sufficiently stirring for 5-8 minutes, and leaching in a sealed environment for 14-16 days, wherein sufficient stirring is performed for 5-8 minutes every morning and night in the first 7 days; standing in a sealed environment; and leaching in a sealed environment, and filtering to obtain the tea leaching solution. Compared with the prior art, the preparation method provided by the invention is more simple and easier to implement, and convenient to operate. Meanwhile, the weakly alkaline tea wine prepared according to the specific formula can not have lower alkalinity as the storage time extends, and has excellent stability; and after the weakly alkaline tea wine is stored at normal temperature for 5 year, the pH value of the alkaline tea wine solution is still 7.20-7.40.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a weak alkaline health tea wine and a preparation method thereof. Background technique [0002] Normal people’s body fluid pH is around 7.45 and blood pH is around 7.35; regular consumption of acidic foods makes body fluids more acidic, which in turn leads to weakened cell function and slower body metabolism, which is not conducive to the elimination of waste from the body and increases the kidneys The burden of organs such as liver and liver causes physical fatigue, memory loss, waist and leg soreness, diarrhea, constipation, insomnia and other conditions, which eventually develop into diseases; and weak alkaline physique can make healthy people’s metabolism active, less sick, and energy Abundant, able to withstand fatigue. [0003] Due to the restriction of the preparation method, the existing alkaline wine is made by combining insoluble substances containing alkaline substances such as...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 程季民邵周祥赵兴娥曾帆陈虹均
Owner 重庆护贝科技有限公司
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