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A flavored green tea wine

A green tea wine and flavor technology, applied in the preparation of alcoholic beverages, microorganisms, and methods based on microorganisms, can solve problems such as precipitation, tea and wine turbidity, and weak safety awareness

Active Publication Date: 2019-02-12
昭平县文竹镇禾稻酒厂
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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

[0015] The processing method of flavor green tea wine is characterized in that said method comprises the steps:

[0016] (1) Extraction of tea juice: Superfinely pulverize West Lake Longjing tea, extract for 80 s, add water 20 times the quality of the tea, and microwave power of 150 W, repeat the extraction twice and then cool the obtained tea juice;

[0017] (2) Osmanthus fragrans extraction: take high-quality dried osmanthus fragrans, extract for 80 s, add water 60 times the mass of dried osmanthus, and microwave power 150 W, repeat the extraction 3 times to obtain osmanthus tea juice;

[0018] (3) Mix according to the following mass parts: tea juice, sweet-scented osmanthus tea juice, and pear juice in a mixing ratio of 6:2:2, and then add 1% honey, 0.7% DL-methionine, and 0.01% chitosan in mass parts Enzyme (1000u / g), 0.8g / silk protein, mixed evenly and inoculated with 5% yeast inoculum, 12 hours of yeast inoculation age, 9 days of fermentation at 32 ℃, the obtained liquor...

Embodiment 2

[0026] The processing method of flavor green tea wine is characterized in that said method comprises the steps:

[0027] (1) Extraction of tea juice: Superfinely pulverize West Lake Longjing tea, extract for 80 s, add water 20 times the quality of the tea, and microwave power of 150 W, repeat the extraction twice and then cool the obtained tea juice;

[0028] (2) Osmanthus fragrans extraction: take high-quality dried osmanthus fragrans, extract for 80 s, add water 60 times the mass of dried osmanthus, and microwave power 150 W, repeat the extraction 3 times to obtain osmanthus tea juice;

[0029] (3) Mix according to the following mass parts: tea juice, sweet-scented osmanthus tea juice, and pear juice in a mixing ratio of 6:2:2, and then add 1% honey, 0.9% DL-methionine, and 0.01% chitosan in mass parts Enzyme (1000u / g), 0.5g / silk protein, mixed evenly and inoculated with 5% yeast inoculum, 12 hours of yeast inoculation age, 9 days of fermentation at 32 ℃, the obtained liquor...

Embodiment 3

[0037] The processing method of flavor green tea wine is characterized in that said method comprises the steps:

[0038] (1) Extraction of tea juice: Superfinely pulverize West Lake Longjing tea, extract for 80 s, add water 20 times the quality of the tea, and microwave power of 150 W, repeat the extraction twice and then cool the obtained tea juice;

[0039] (2) Osmanthus fragrans extraction: take high-quality dried osmanthus fragrans, extract for 80 s, add water 60 times the mass of dried osmanthus, and microwave power 150 W, repeat the extraction 3 times to obtain osmanthus tea juice;

[0040] (3) Mix according to the following mass parts: tea juice, sweet-scented osmanthus tea juice, and pear juice in a mixing ratio of 6:2:2, and then add 1% honey, 0.8% DL-methionine, and 0.01% chitosan in mass parts Enzyme (1000u / g), 0.7g / silk protein, mixed evenly and then inoculated with 5% yeast inoculum, 12 hours of yeast inoculation, 9 days of fermentation at 32 ℃, the obtained liquo...

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Abstract

The invention discloses a flavoured green tea wine and a preparation method thereof. West Lake Longjing tea is adopted as a raw material to prepare a high grade green tea wine, then the green tea wine is prepared through special processes, and the wine has a good flavor without need of ageing, is clear and has a low probability of turbidity, and also has an excellent health-care effect. The green tea wine has an alcohol content of 9 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, also has various other mixed fragrances, and is tastefully. 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 flavoured green 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 flavored green 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 research. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026C12R1/865
Inventor 潘德章
Owner 昭平县文竹镇禾稻酒厂
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