Fermenting type black tea wine and preparation method thereof

A black tea wine, fermented technology, applied in the field of wine making, can solve the problems of single flavor, easy to pollute miscellaneous bacteria, low alcohol content of tea wine, etc., and achieve the effect of good transparency, harmonious flavors and soft aftertaste

Inactive Publication Date: 2016-09-21
赖翠萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are some reports on the current research on liquid fermented tea wine, the alcohol content of the fermented tea wine is low, it is easy to contaminate bacteria, and the flavor is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] The fermented black tea wine of the present invention and preparation method thereof comprise the following steps:

[0016] A, the preparation of black tea sugar water: be 1:500 to prepare black tea water with the ratio of black tea and water, then adjust the black tea sugar water of 15-20 sugar degree with sucrose, standby after sterilization;

[0017] B, the preparation of kombucha liquid: be 1:20:500 to prepare black tea sugar water with the ratio of black tea, sucrose, water, inoculate kombucha after sterilization, cultivate 8d at 28 ℃;

[0018] C, the preparation of wine yeast nutrient solution: be 10:5:85 to prepare black tea liquor with the ratio of soybean sprouts, sucrose, water, inoculate wine yeast after sterilization, cultivate 3d at 26 ℃;

[0019] D. Carry out the fermentation of kombucha wine: add 35% kombucha liquid with the black tea sugar water prepared at 16°C, after cultivating for 50 hours at 28°C, adjust the pH value of the fermented liquid to 4.7 a...

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PUM

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Abstract

The invention relates to the technical field of wine brewing, in particular to a fermenting type black tea wine and a preparation method thereof. The fermenting type black tea wine and the preparation method thereof comprise the following steps of firstly, using black tea fungus to ferment sugar tea soup, using grape wine yeast to ferment a black tea fungus liquid, and preparing a black tea fungus wine; fermenting the black tea fungus wine, clarifying, aging, and performing post-treatment. The prepared fermenting type black tea wine has the characteristics of red brown color, good transparency, gloss, sweat and sour taste, tea flavor and alcohol flavor, compounding of flavors, and soft aftertaste.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a fermented black tea wine and a preparation method thereof. Background technique [0002] Tea contains a variety of nutrients (proteins, vitamins, and minerals, etc.) and functional factors (tea polyphenols, tea polysaccharides, and tea pigments, etc.), which have the functions of enhancing immune function, preventing cardiovascular diseases, and cancer. Fermentation (such as kombucha and liquid fermented tea wine) not only maintains the flavor and function of the tea, but also has its unique flavor and function. [0003] Liquid fermented tea wine is obtained by fermenting sugar tea soup with yeast. Although there are certain reports on the research on liquid fermented tea wine at present, the alcohol content of the tea wine obtained by fermentation is on the low side, it is easy to contaminate miscellaneous bacteria, and the flavor is relatively simple. Contents of the inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 赖翠萍
Owner 赖翠萍
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