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Processing method of floral-scent-type tea fermented wine

A tea fermentation and processing method technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of single variety, etc., and achieve the effect of convenient operation, aromatic taste and rich nutrition

Inactive Publication Date: 2016-07-06
朱国宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the variety of tea fermented wine is single, and to make it open to the market and be accepted by the public, it is necessary to develop products suitable for all ages.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0022] The present invention is described in further detail below in conjunction with the examples, but the present invention is not limited only to the following examples.

[0023] The raw materials of the present invention are commercially available conventional products without special instructions.

Embodiment 1

[0025] Take 375g of jasmine tea and 750g of green tea, put them together into a 50L container barrel, add 30kg of hot water at 95°C for the first time, stir and extract for 20min, put the extract in an 80L fermenter; add hot water at 95°C for the second time 30kg, stirred and leached for 15 minutes, the leaching solution was combined in the fermenter and cooled. Cool to 28°C, insert 60g of activated Saccharomyces cerevisiae, undergo main fermentation and post-fermentation, and the alcohol content can reach 12 degrees. After aging for one month, gumming, blending and blending, sterilization, fine filtration and aseptic filling, the finished jasmine tea fermented wine is obtained.

Embodiment 2

[0027] Take 375g of sweet-scented osmanthus and 750g of green tea, put them together into a 50L container barrel, add 30kg of 95℃ hot water for the first time, stir and extract for 20min, and place the extract in an 80L fermenter; add 30kg of 95℃ hot water for the second time , stirred and extracted for 15 minutes, the extract was combined in the fermenter and cooled. Cool to 28°C, insert 60g of activated Saccharomyces cerevisiae, undergo main fermentation and post-fermentation,

[0028] The alcohol content can reach 12 degrees. After aging for 1.5-2 months, gumming, blending and blending, sterilization, fine filtration and aseptic filling, the finished osmanthus tea fermented wine is obtained.

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PUM

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Abstract

The invention discloses a processing method of floral-scent-type tea fermented wine. The method comprises steps of: adding jasmine flowers or sweet osmanthus or a mixture thereof, a mass percentage of which to tea is 30-50%, together with tea into hot water at a temperature in a range of 90-100 DEG C, performing extraction for 2-3 times, and performing filtering to remove a mixture of tea and flowers with gauze to obtain an extracted liquor; cooling the extracted liquor, adding and dissolving white sugar, adding saccharomyces cerevisiae, the mass percentage of which to the extracted liquor is 0.05-0.1% for anaerobic fermentation, and performing ageing; performing fining with chitosan and performing filtering to obtain original floral-scent-type tea fermented wine; and performing blending, sterilization, fine filtration, and aseptic filling to obtain the floral-scent-type tea fermented wine. The method has advantages of low development cost of novel tea-processed products and convenient operation. The floral-scent-type tea fermented wine has various kinds of flavor substances and is high in flavor substance content. The wine is suitable for men and women, and people of all ages, and adapts to all occasions.

Description

technical field [0001] The invention relates to a processing method of tea fermented wine, in particular to a processing method of flower-flavored tea fermented wine. Background technique [0002] Tea is not only rich in nutrients such as vitamins, amino acids, lipids, sugars and mineral elements, but also rich in medicinal ingredients such as tea polyphenols, caffeine, lipopolysaccharide, etc. Physiological regulation function. The combination of the medicinal effect of tea and the flavor of wine increases the nutritional value and taste of tea wine, and can play the role of anti-oxidation, beauty and beauty, and anti-aging. The combination of tea and wine is not only the combination of two ancient cultures, but also the It's a combination of science. But the kind of tea fermented wine is single at present, will make it open the market and be accepted by the masses, also need to develop the product suitable for all ages. Contents of the invention [0003] Aiming at t...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 朱国宇
Owner 朱国宇