Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of preparation method of tea wine

A technology of tea wine and tea leaves, which is applied in the field of tea wine preparation, to achieve the effects of long-lasting aftertaste, solving the rate of tree fall, and unique flavor

Active Publication Date: 2020-09-08
DUYUN YUNSHAN TEA
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of tea wine brewed by using the method and equipment is better, and the technical problem of using tea leaves to brew tea wine is solved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of preparation method of tea wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 of the present invention: a method for preparing tea wine, the method is to put tea leaves into wine brewing equipment for automatic soaking, automatic cooling, automatic fermentation, and automatic brewing to obtain the required tea wine; specifically include the following step:

[0025] A Boiling water: Put water into the storage tank, and then feed steam from the steam inlet pipe to boil the water;

[0026] B tealeaves soaking: pour tealeaves into boiled water and soak, the weight ratio of tealeaves and water is 0.8:1;

[0027] C tea steaming: steam again to steam the soaked tea leaves for 15 minutes;

[0028] D tea cooling: from the cold air inlet pipe, the cold air is passed into the storage tank to cool the tea leaves until the temperature in the storage tank drops to 30°C;

[0029] E. Fermentation of tea leaves: Put the koji into the cooled tea leaves and mix them evenly, then ferment. The fermentation time is 10 days. Stir 3 to 4 times a day for t...

Embodiment 2

[0035] Embodiment 2 of the present invention: a method for preparing tea wine, the method is to put the tea leaves into wine brewing equipment for automatic soaking, automatic cooling, automatic fermentation, and automatic brewing to obtain the required tea wine; specifically include the following step:

[0036] A Boiling water: Put water into the storage tank, and then feed steam from the steam inlet pipe to boil the water;

[0037] B tea soaking: pour tea leaves into boiled water for soaking, the weight ratio of tea leaves to water is 1:1;

[0038] C tea steaming: steam again to steam the soaked tea leaves for 18 minutes;

[0039] D tea cooling: from the cold air inlet pipe, the cold air is passed into the storage tank to cool the tea leaves until the temperature in the storage tank drops to 32°C;

[0040] E. Fermentation of tea leaves: Put the koji into the cooled tea leaves and mix them evenly, then ferment. The fermentation time is 12 days. Stir 3-4 times a day for the ...

Embodiment 3

[0046] Embodiment 3 of the present invention: a method for preparing tea wine, the method is to put tea leaves into brewing equipment for automatic soaking, automatic cooling, automatic fermentation, and automatic brewing to obtain the required tea wine; specifically include the following step:

[0047] A Boiling water: Put water into the storage tank, and then feed steam from the steam inlet pipe to boil the water;

[0048] B tea soaking: pour tea leaves into boiled water for soaking, the weight ratio of tea leaves to water is 1.2:1;

[0049] C tea steaming: steam again to steam the soaked tea leaves for 20 minutes;

[0050] D tea cooling: from the cold air inlet pipe, the cold air is passed into the storage tank to cool the tea leaves until the temperature in the storage tank drops to 35°C;

[0051] E tea fermentation: Put the koji into the cooled tea leaves and mix them evenly, then ferment. The fermentation time is 15 days. Stir 3-4 times a day for the first 12 days. The...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of tea wine. The preparation method comprises putting tea into a wine brewing apparatus, and carrying out automatic soaking, automatic cooling, automatic fermentation and automatic brewing to obtain the tea wine. The preparation method concretely comprises A, boiling in water, B, tea soaking, C, tea boiling, D, tea cooling, E, tea fermentation and F, tea boiling in wine. The preparation method and device can realize the automatic material boiling, automatic cooling, automatic stirring, automatic fermentation and automatic wine brewing. The preparation method realizes tea wine production only through one device and realizes automatic control in the whole production process. The tea wine produced by the preparation method has a tea fragrance and a wine fragrance. The tea is rich in vitamins and trace elements so that the tea wine is rich in nutrients and has a unique flavor. The tea wine has a unique taste and a tea flavor. The tea wine has an obvious tea taste and belongs to a tea fragrance type. The tea wine has a mellow, pure and sweet taste and a thick tea fragrance, produces excitement in mouth and has lasting aftertaste. The drinkability of the tea wine can be fast eliminated.

Description

technical field [0001] The invention relates to a wine preparation method and equipment thereof, in particular to a tea wine preparation method and equipment thereof. Background technique [0002] Chinese people have always liked to drink tea and alcohol, but in the past, wine and tea were two completely unrelated things. How to drink the taste of tea when drinking is a technical problem that has always been difficult to overcome. Now the tea wine on the market mainly is to put into the tealeaves in the brewed liquor and soak, but the tea wine prepared by such method is still not accepted by people. For this reason, our company conceived and developed a method of using tea leaves as raw materials to prepare tea wine after fermenting the tea leaves. Our company has carried out many experiments for this purpose, through the mixed fermentation of tea leaves and koji, and finally brewing tea wine. But because the main raw material of tealeaves is different from the raw materi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/026C12H6/02
CPCC12G3/02C12H6/02
Inventor 卢永乾
Owner DUYUN YUNSHAN TEA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com