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

Method used

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  • Tea wine brewing process

Examples

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Example Embodiment

[0035] Example 1:

[0036] A tea wine brewing process, which is characterized by comprising the following steps:

[0037] (A) Tea sifting out impurities and dust: Spread and dry the freshly collected green tea leaves. Spread the fresh green tea leaves evenly in a cool and dry place with air circulation, with a thickness of 8cm and a temperature of 25°C. The time is controlled at 10 hours, using a stir-frying pan to finish, the temperature of the bottom of the pan is controlled at 120-130℃, and then washed with cold water, drained and chopped the tea;

[0038] (B) Extracting tea juice: Put the tea leaves in boiling water that has been filtered and suitable for drinking according to the proportion of 0.5%, and then the tea juice is extracted. The tea juice is extracted three times and then mixed, filtered to remove the residue, and finally 0.5 % Of tea juice;

[0039] (C) Leave the tea juice to cool down: the obtained tea juice is poured into the fermentation tank to cool down, and ent...

Example Embodiment

[0047] Example 2:

[0048] A tea wine brewing process, which is characterized by comprising the following steps:

[0049] (A) Tea sifting out impurities and dust: Spread and dry the freshly collected black tea leaves. Spread the fresh green tea leaves evenly in a cool and dry place with air circulation, with a thickness of 10cm, and a temperature of 23°C. The time is controlled at 12h, and the temperature is controlled at 110~120℃, and the temperature is controlled at 110~120℃, and then washed with cold water, drained and chopped the tea;

[0050] (B) Extracting tea juice: according to the ratio of 0.6%, the tea is put in boiling water that has been filtered and is suitable for drinking, and the tea juice is extracted. The tea juice is extracted three times and then mixed, filtered to remove the residue, and finally 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 the fermentation ...

Example Embodiment

[0059] Example 3:

[0060] A tea wine brewing process, which is characterized by comprising the following steps:

[0061] (A) Tea sifting out impurities and dust: Spread and dry the freshly collected black tea leaves. Spread the fresh green tea leaves evenly in a cool and dry place with air circulation, with a thickness of 8cm and a temperature of 25°C. Drying time is controlled at 10h, using a microwave curing machine, the temperature is controlled at 60 ~ 70 ℃, then washed with cold water, drained and chopped the tea;

[0062] (B) Extracting tea juice: according to the ratio of 0.6%, the tea is put in boiling water that has been filtered and is suitable for drinking, and the tea juice is extracted. The tea juice is extracted three times and then mixed, filtered to remove the residue, and finally 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 the fermentation when the temperatur...

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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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