Weak alkaline tea wine

A weakly alkaline, tea-wine technology, applied in the field of alcoholic beverages, can solve the problems of unfavorable conversion and absorption of acidic tea-wine, single types, etc., to enhance the flow of cerebrovascular and coronary arteries, delay aging, and maintain acid-base balance in the body Effect

Inactive Publication Date: 2016-03-16
重庆星湖茶酒厂
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] At present, the tea and wine on the market are all acidic, and the types are relatively single, and the blood and body fluids of the human body are weakly alkaline, and the acidic tea and wine are not conducive to the transformation and absorption of the human body. slightly alkaline tea wine

Method used

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  • Weak alkaline tea wine

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Embodiment Construction

[0017] The present invention will be described in further detail below by means of specific embodiments:

[0018] The quality (unit: kg) of each raw material composition in the embodiment 1 to embodiment 5 of a kind of weak alkaline tea wine of the present invention, the process parameter of each step and the type of tealeaves used are as shown in table 1:

[0019] Table 1

[0020]

[0021] Wherein the rice-flavored liquor in the extraction step is the extraction wine; the rice-flavored liquor in the blending step is the component wine.

[0022] Below take embodiment one as an example to illustrate the operation steps of the preparation method of a kind of weak alkaline tea wine of the present invention, specifically as follows:

[0023] 1) tealeaves extraction: get 7kg high-quality Tieguanyin tea leaves, grind them into powder with a pulverizer, sieve through a 2mm sieve, put them into a pottery extraction tank, add 93kg of 50% vol rice-flavored liquor, After fully stirr...

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PUM

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Abstract

The invention belongs to the field of alcoholic beverages, and discloses a weak alkaline tea wine, which comprises raw materials with parts by weight: tea extracts 7-9 parts, 50% vol rice-flavour type liquor 16-18 parts, purified water 74-76 parts, Glucose powder 3-5 parts and baking soda 3.5-4.5 parts. The weak alkaline tea wine is obtained by sealing and extracting 7-9 parts by weight of tea in the 91-93 parts by weight of 50% vol rice-flavour type liquor for 14-16 days, and the extraction temperature is 20-25 DEG C. The weak alkaline tea wine is beneficial for conversion and adsorption of human bodies, is high in the content of tea polyphenol and tea polysaccharide, and is excellent in health care effect.

Description

technical field [0001] The invention belongs to the field of alcoholic beverages, and in particular relates to weakly alkaline tea wine. Background technique [0002] Tea leaves are rich in nutrients such as vitamins, proteins, amino acids, sugars and mineral elements, which have high nutritional value for the human body; in addition, tea leaves also contain tea polyphenols, caffeine, lipids, etc., which are beneficial to human health and medicinal ingredients. And tea leaves and wine are mixed together to have the health care wine with wine fragrance, and its taste not only has the stimulation of alcohol, but also has the delicate fragrance of tea leaves, and also has the health care function of tea leaves, is a kind of excellent alcoholic beverage. [0003] At present, the tea and wine on the market are all acidic, and the types are relatively single, and the blood and body fluids of the human body are weakly alkaline, and the acidic tea and wine are not conducive to the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 张胜伟
Owner 重庆星湖茶酒厂
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