Method for making black tea wine

A production method and technology of black tea wine, which is applied in the field of wine making, can solve the problems of quality and safety to be verified, difficult preservation of prepared tea wine, poor stability, etc., and achieve unique style, pleasant wine aroma, sweet and mellow taste Effect

Inactive Publication Date: 2016-11-09
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the tea wines on the market are prepared tea wines, followed by fermented tea wines. The prepared tea wines have disadvantages such as difficult preservation and poor stability, and are not accepted by the public. Although traditional fermented tea wines avoid the above problems, but its quality and safety have yet to be verified

Method used

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  • Method for making black tea wine

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Effect test

Embodiment 1

[0034] A kind of preparation method of black tea wine, comprises the following steps:

[0035] (1) Ingredients: 5 parts by weight of sorghum (variety: 45A / 1050R), 1 part of wheat, 2 parts of rice, and 2 parts of black tea;

[0036] (2) Preparation of black tea extract: put black tea into boiling water and boil at constant temperature for more than 30 minutes, filter out the tea dregs to obtain black tea extract, the extraction ratio of black tea and black tea extract is: 30g of black tea makes 1L of black tea extract extract;

[0037] (3) Soaking grains: add water to soak sorghum, wheat and rice at a temperature of 70°C for 6 hours, add the black tea extract prepared in step (2) according to the weight during soaking, so that the black tea extract is fully integrated into the sorghum;

[0038] (4) Initial steaming: soaked sorghum, wheat and rice are initially steamed at 95°C for 30 minutes;

[0039] (5) Stuffed grains: soak the steamed sorghum, wheat and rice at 95°C for 60 ...

Embodiment 2

[0047] A kind of preparation method of black tea wine, comprises the following steps:

[0048] (1) Ingredients: 5 parts by weight of sorghum (variety: 45A / 1050R), 2 parts of wheat, 1 part of rice, and 2 parts of black tea;

[0049] (2) Preparation of black tea extract: put black tea into boiling water and boil at constant temperature for more than 30 minutes, filter out the tea dregs to obtain black tea extract, the extraction ratio of black tea and black tea extract is: 30g of black tea makes 1L of black tea extract extract;

[0050] (3) Soaking grains: add water to soak sorghum, wheat and rice at a temperature of 90°C for 4 hours, add the black tea extract prepared in step (2) according to the weight during soaking, so that the black tea extract is fully integrated into the sorghum;

[0051] (4) Initial steaming: soaked sorghum, wheat and rice are initially steamed at 105°C for 30 minutes;

[0052] (5) Stuffed grains: soak the steamed sorghum, wheat and rice at 105°C for 6...

Embodiment 3

[0060] A kind of preparation method of black tea wine is characterized in that comprising the following steps:

[0061] (1) Ingredients: 6 parts by weight of sorghum (variety: 45A / 1050R), 1 part of wheat, 1 part of rice, and 2 parts of black tea;

[0062](2) Preparation of black tea extract: put black tea into boiling water and boil at constant temperature for more than 30 minutes, filter out the tea dregs to obtain black tea extract, the extraction ratio of black tea and black tea extract is: 30g of black tea makes 1L of black tea extract extract;

[0063] (3) Soak grain: add water to soak sorghum, wheat and rice at a temperature of 80° C. for 5 hours, add the black tea extract prepared in step (2) according to the weight during soaking, so that the black tea extract is fully integrated into the sorghum;

[0064] (4) Initial steaming: soaked sorghum, wheat and rice are initially steamed at 100°C for 30 minutes;

[0065] (5) Stuffed grains: soak the steamed sorghum, wheat an...

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Abstract

The invention provides a method for making black tea wine. The method comprises the following steps: preparing materials, preparing black tea leaching liquor, boiling black tea in boiling water at constant temperature for over 30 minutes, filtering tea residues, thereby obtaining black tea leaching liquor, wherein the extraction ratio of black tea to black tea leaching liquor is that 1L of black tea leaching liquor is prepared from 30g of black tea; soaking grains, namely, during soaking, adding black tea leaching liquor for soaking, pre-distilling, stewing in water, steaming, distilling off, adding Daqu, boxing and fermenting, distilling, performing fermented grain distillation, and blending, thereby obtaining the product. The black tea wine prepared by the invention is rich in tea polyphenol, pleasant in aroma, gentle in flowery flavor, soft-sweet and mellow in taste and unique in style. According to the unique process, the problems in the traditional process that liquor yield is low, the liquor contains many harmful impurities and the safety and taste are destroyed are solved.

Description

technical field [0001] The invention relates to a brewing technology, in particular to a black tea wine brewing technology. Background technique [0002] In recent years, black tea has been favored by consumers in the market because of its unique aroma and taste. Therefore, more and more tea production enterprises have begun to produce black tea in large quantities, which has caused a phenomenon of oversupply in the black tea market, resulting in A large number of low-grade black teas are unsalable. In order to solve this problem, black tea and sorghum are used as raw materials to brew black tea wine, which can fully exert the effects of black tea on anti-inflammatory and antibacterial, lowering blood fat, lowering blood sugar, lowering blood pressure, anti-aging, anti-radiation, and anti-cancer. Solving the current situation of losses in tea companies and enriching the types of wine products can be said to serve multiple purposes. [0003] Tea itself is rich in nutrients, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 徐泽杨海滨张莹邬秀宏邓敏盛忠雷
Owner CHONGQING ACAD OF AGRI SCI
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