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Tea wine brewing process

A technology of tea wine and craftsmanship, applied in the field of wine brewing, can solve problems such as insufficient taste, single taste of tea wine, and limited effectiveness of tea functional components, so as to achieve rich drinking choices and needs, good taste, and improve the body's immunity Effect

Inactive Publication Date: 2017-04-19
岑志坚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the above tea wine preparation processes are all processed by simple processing of tea grains. The tea wine produced has a single taste and is not mellow enough, which greatly limits the effectiveness of tea functional ingredients.

Method used

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  • Tea wine brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A tea wine brewing process is characterized in that it comprises the following steps:

[0037] (a) Tea sieve to remove impurities and dust: spread the freshly collected green tea leaves in the air, spread the fresh green tea leaves evenly in a cool and dry place with air circulation, the thickness of the air is 8cm, the temperature of the air is 25°C, and the air is aired. The time is controlled at 10 hours, and the frying pot is used to kill the greens. The temperature of the bottom of the pot is controlled at 120-130 ° C, and then washed with cold water, drained and chopped the tea leaves;

[0038] (b) Extraction of tea juice: Put the tea leaves in boiling water that has been filtered and is suitable for drinking according to the ratio of 0.5%. The tea juice is extracted, and the tea juice is mixed three times, and filtered to remove residues. Finally, 0.5 % of tea juice;

[0039] (c) Leave the tea juice to cool down: the obtained tea juice is poured into the ferment...

Embodiment 2

[0048] A kind of tea wine brewing process is characterized in that comprising the steps:

[0049] (a) Tea sieve to remove impurities and dust: spread the freshly collected black tea leaves, and evenly spread the fresh green tea leaves in a cool and dry place with good air circulation, with a thickness of 10cm and a temperature of 23°C. The time is controlled at 12 hours, and the greening is done with a drum fixing machine, and the temperature is controlled at 110-120°C, then washed with cold water, drained and chopped for tea leaves;

[0050](b) Extraction of tea juice: Put the tea leaves in boiling water that has been filtered and is suitable for drinking according to the ratio of 0.6%, to extract the tea juice, and mix the tea juice after three times, filter and remove the slag, and finally obtain 0.4 -0.7% tea juice;

[0051] (c) Leave the tea juice to cool down: the obtained tea juice is poured into the fermentation tank to cool down, and enters fermentation when the temp...

Embodiment 3

[0060] A kind of tea wine brewing process is characterized in that comprising the steps:

[0061] (a) Tea sieve to remove impurities and dust: spread the freshly collected black tea leaves, spread the fresh green tea evenly in a cool and dry place with good air circulation, the thickness of the spread is 8cm, the temperature of the spread is 25°C, The airing time is controlled at 10 hours, and the greening machine is used to kill greens, and the temperature is controlled at 60-70°C, and then washed with cold water, drained and chopped the tea leaves;

[0062] (b) Extraction of tea juice: Put the tea leaves in boiling water that has been filtered and is suitable for drinking according to the ratio of 0.6%, to extract the tea juice, and mix the tea juice after three times, filter and remove the slag, and finally obtain 0.4 -0.7% tea juice;

[0063] (c) Leave the tea juice to cool down: the obtained tea juice is poured into the fermentation tank to cool down, and enters fermenta...

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Abstract

The invention relates to the field of wine brewing, in particular to a tea wine brewing process. The preparation process adopted by the invention comprises the steps of screening tea leaves to remove impurities and dust; extracting tea leaf juice; performing standing and cooling on the tea leaf juice; performing fermentation; performing filtration; performing blending and component adjustment; performing aging; performing filtration and sugar content adjustment; performing wine bottle filling; and performing pasteurization. The prepared tea wine is good in mouth feel, has the effects of reducing blood sugar, blood fat and blood pressure, preventing diseases, improving organism immunity and the like, meets psychology and health needs of people, enriches drinking choices and needs of people, and has a wide market prospect.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a tea and wine brewing process. Background technique [0002] Tea contains a variety of nutrients and functional factors, among which tea polyphenols are the main functional components of tea. Studies have shown that it has anti-inflammatory and antibacterial effects, lowering blood lipids, blood sugar, blood pressure, anti-aging, anti-radiation, and anti-cancer effects; The caffeine also has the effects of strengthening the heart and diuresis, eliminating fatigue, increasing appetite, and reducing alcohol poisoning. Alcohol can stimulate people's nerves, and has effects such as eliminating fatigue and accelerating blood circulation. Wine is not only inseparable from people's material life, but also infused into the spiritual realm, becoming a lubricant for people to communicate and communicate their feelings. [0003] China is the birthplace of tea in the world and the largest tea produ...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/02
CPCC12G3/06C12G3/02
Inventor 岑志坚
Owner 岑志坚
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