Tibetan tea wine and preparation method thereof

Abstract

The embodiment of the invention discloses Tibetan tea wine and a preparation method thereof. The variety of tea wine can be enriched, application of Tibetan tea concentrated juice makes the quality of the Tibetan tea stable, industrial and standardized production is easy, the production cost is reduced, and the economic benefit is improved. The Tibetan tea wine is prepared from Tibetan tea concentrated juice and base wine, 15-25 g of the Tibetan tea concentrated juice is added to each liter of the base wine, and the alcohol content of the Tibetan tea ranges from 30% to 38%. The embodiment of the invention further provides the preparation method of the Tibetan tea, the method comprises the steps that the Tibetan tea is weighed according to the target weight, processing is conducted on the Tibetan tea according to a target mode, and the Tibetan tea concentrated juice is obtained; the Tibetan tea concentrated juice and the base wine are blended to obtain a finished product Tibetan tea wine with the alcoholic content ranging from 30% to 38%, and 15-25 g of the Tibetan tea concentrated juice is added to each liter of the base wine. The Tibetan tea wine and the preparation method thereof can effectively improve the quality of the Tibetan tea, shorten the production cycle and increase the economic benefit.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Tibetan tea wine and a preparation method thereof. Background technique [0002] In the five thousand years of civilization development in China, the status of wine and tea go hand in hand, and both occupy important positions in people's cultural life. As we all know, tea is rich in a variety of nutrients and functional factors, such as tea polyphenols, vitamins, amino acids, and mineral elements. Among them, tea polyphenols have very obvious medicinal value, which can resist oxidation, prevent cancer, and prevent three highs. Therefore, tea has the effects of health care and disease prevention. [0003] Tea wine is a wine made from tea leaves. Its development and processing began in the 1940s. There are mainly beer, sparkling wine, prepared and fermented wines, and the alcohol content is mostly below 10%. During the processing of tea wine, the active ingredients in t...

AI Technical Summary

Problems solved by technology

As a fully fermented tea, Tibetan tea is a very typical black tea with a dark brown color. Modern research shows that Tibetan tea is rich in organic compounds such as tea polyphenols and water-soluble fiber, as well as inorganic substances such as minerals, which are harmful to the human body. Health is very beneficial, but there is no report about Tibetan tea wine, and there is no report on the related preparation process of processing Tibetan tea into concentrated tea juice and then blending with base wine to form tea wine, so as to solve the problem of tea juice and base wine. Quality problems of turbidity or precipitation after wine blending

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