A kind of tea wine beverage and preparation method thereof
A tea wine and beverage technology, applied in the field of tea beverages, can solve the problems of high cost, low nutritional content of tea leaves, insufficient flavor, etc., and achieve the effects of full natural attributes, improved conversion rate, and strong selectivity
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[0015] As an embodiment of the present invention, a tea wine beverage, its main active ingredients by weight ratio: tea mother liquor 8-10, liquor 50% vol20-80, demineralized water 2-66, glucose powder 6-8, fiber Sulfase 0.3~0.5.
[0016] A preparation method of tea wine beverage, comprising the following steps:
[0017] A. Preparation of edge tea dry leaves:
[0018] In spring, summer and autumn, the lower leaves of the tea tree are trimmed, and the branches (Φ≥2mm) are removed, and then sent to the chain-type hot air dryer. , after cooling to room temperature, put it into a compression baler, pack it with a fixed amount of 25kg, check it and put it in storage for later use;
[0019] B. Preparation of tea mother liquor:
[0020] Weigh 8-10 spare dried tea leaves, put them into a pulverizer with an upper sieve aperture of 2 mm, crush them and put them into clay pots, then weigh 21-23 50% vol white wine, 64-66 demineralized water, and 3-5 glucose powder. , cellulase 0.3~0.5...
Embodiment 1
[0026] A. Preparation of edge tea dry leaves:
[0027] In spring, the trimmed side leaves of the tea tree are removed and the branches (Φ≥2mm) are sent to the chain-type hot air dryer, and the hot air is adjusted to 40-60°C at a speed of 10% when the water content of the tea leaves is discharged. After cooling to room temperature, send it into a compression baler, pack it with a fixed amount of 25kg, and put it into storage for later use after inspection;
[0028] B. Preparation of tea mother liquor:
[0029] Take by weighing 8kg of spare tealeaves dry leaves, the upper sieve aperture is the pulverizer of 2mm, put into clay pot after pulverizing, then take by weighing 50% vol liquor 21kg, demineralized water 66kg, glucose powder 5kg, cellulase 0.3kg, Add it into a clay pot, stir it well for 3 minutes, cover it, and transform it at a constant temperature of 33-35°C for 72 hours, during which it stirs once every 24 hours for 3 minutes each time; , pumped into the container, se...
Embodiment 2
[0034] A. Preparation of edge tea dry leaves:
[0035] In summer, trim the side leaves of the tea tree, remove the branches (Φ≥2mm), and send them to the chain-type hot air dryer. Adjust the speed of the hot air at 40-60°C to discharge when the water content of the tea leaves is 10%, and cool to room temperature. Finally, it is sent into a compression baler, packed with a fixed amount of 25kg, checked and put into storage for standby;
[0036] B. Preparation of tea mother liquor:
[0037] Take by weighing 9kg of spare tealeaves dry leaves, the upper sieve aperture is the pulverizer of 2mm, put into clay pot after pulverizing, then take by weighing 22kg of 50% vol liquor, 65kg of demineralized water, 4kg of glucose powder, 0.4kg of cellulase, Add it into a clay pot, stir it for 4 minutes, cover it, and transform it at a constant temperature of 33-35°C for 72 hours, stirring once every 24 hours, 4 minutes each time; , pumped into the container, sealed and left standing for lat...
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