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A kind of health-care purple tea wine

A technology for purple tea and health care, applied in the field of food processing, can solve the problems of turbidity, precipitation, and easy deterioration of tea wine, and achieve the effects of not easy turbidity, clarification and turbidity, and good health care effects.

Active Publication Date: 2019-02-12
永春县产品质量检验所福建省香产品质量检验中心国家燃香类产品质量监督检验中心福建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to simple processing, backward technology, weak safety awareness, and problems with raw materials, tea wine is cloudy, precipitated, and easily deteriorated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The processing method of health-care purple tea wine is characterized in that said method comprises the following steps:

[0031] (1) Picking: pick the tender and fresh buds and leaves mainly of Mengshan tea willow species, and the standard is one bud and one leaf;

[0032] (2) Sun-drying and enzyme treatment: Put the fresh leaves into the factory and put them in a sheltered site for sun-drying, so that the fresh leaves lose 6% of their weight;

[0033] Then prepare compound enzyme solution: alkaline protease 0.5g / L, cellulase 1.1g / L, polyphenol oxidase 0.05g / L, vitamin C 0.3g / L;

[0034] The enzyme activity of the alkaline protease is 3000 u / g, the enzyme activity of cellulase is 2000u / g; the enzyme activity of polyphenol oxidase is 500u / g;

[0035] Spray the compound enzyme solution evenly on the shaken tea leaves, keep the temperature at 38°C, and let it stand for 25 minutes;

[0036] (3) Withering: Put the green leaves in the withering bed, spread the leaves to a ...

Embodiment 2

[0053] The processing method of health-care purple tea wine is characterized in that said method comprises the following steps:

[0054] (1) Picking: pick the tender and fresh buds and leaves mainly of Mengshan tea willow species, and the standard is one bud and one leaf;

[0055] (2) Sun-drying and enzyme treatment: Put the fresh leaves into the factory and put them in a sheltered site for sun-drying, so that the fresh leaves lose 8% of their weight;

[0056] Then prepare compound enzyme solution: alkaline protease 0.5g / L, cellulase 1.1g / L, polyphenol oxidase 0.05g / L, vitamin C 0.3g / L;

[0057] The enzyme activity of the alkaline protease is 3000 u / g, the enzyme activity of cellulase is 2000u / g; the enzyme activity of polyphenol oxidase is 500u / g;

[0058] Spray the compound enzyme solution evenly on the shaken tea leaves, keep the temperature at 38°C, and let it stand for 20 minutes;

[0059] (3) Withering: Put the green leaves in the withering bed, spread the leaves to a ...

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PUM

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Abstract

The invention discloses a health care purple tea wine and a preparation method thereof. Willow-leaved tea in the region of Mountain Meng is taken as a raw material to prepare high-grade purple bud-tea, and then a purple tea wine is prepared through a special process, and the win has a favorable taste without need of aging, is clear and has a low probability of turbidity, and also has a good health-care effect. The purple tea wine has the alcoholic strength of 8 percent after fermentation, is high in transparency, soft and mellow in taste, and sweet, coordinates fruity flavor and bouquet, has an obvious Momordica grosvenori flavor and full-bodied osmanthus fragrance, and particularly has light Jasmine fragrance. The contents of C (catechinic acid) and EGCG (epigallocatechin gallate) are very high, and the health-care effect is obvious. The content detecting results of various common esters show that the purple tea wine provided by the invention is very high in ester content without need of ageing, and has a favorable taste. In addition, that the phenomenon of turbidity after standing is avoided can be observed.

Description

technical field [0001] The invention relates to a health-care purple tea wine and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Tea wine is made from tea leaves as the main raw material through direct extraction or biological fermentation, filtration, aging, and blending. It has the aroma and color of tea and has the characteristics of wine. It is a health-care beverage wine. It is rich in polysaccharides, tea polyphenols, caffeine and amino acids. It has good quality, bright yellow color and harmonious taste. It has the functions of nutrition, health care and medical treatment. At present, domestic and foreign studies on tea and wine are mainly focused on exploring the production methods of health tea and wine such as green tea, black tea, scented tea, black tea and oolong tea, analyzing the composition, efficacy and processing problems of tea and wine, and improving the quality of tea and wine. quality-related resea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026
Inventor 潘德章
Owner 永春县产品质量检验所福建省香产品质量检验中心国家燃香类产品质量监督检验中心福建
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