Honey tea wine and preparation method thereof

A technology for honey and tea wine, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of unstable quality of fermented products, uncoordinated taste of fermented wine, insufficient health care components, etc. To achieve the effect of smooth taste, prevention of cardiovascular and cerebrovascular diseases, and prevention of arteriosclerosis

Inactive Publication Date: 2017-07-14
重庆市春旭农业发展有限公司
0 Cites 2 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0003] There are still many problems in the existing preparation methods of various health-care wines, such as: unstable quality of fer...
View more

Method used

Add green tea juice and honey simultaneously in above-mentioned first back wine, under the condition of 20-25 ℃, ferment 5-10d, filter, get second back wine. The volume of the green tea juice added in the first round of wine is 3-5 times of the volume of the first round of wine, and the weight of the honey added in the first round of wine is 5-10 times of the weight of the first round of wine. Adding green tea juice and honey to the first round of wine and then fermenting at low temperature can properly slow down the fermentation speed, add the flavor, aroma and nutrients of green tea juice and honey to the brewed honey green tea, and improve the brewed honey tea wine degree of smoothness.
Add green tea juice in the raw wine fermented grains that above-mentioned fermentation obtains, ferment under the condition of 20-30 ℃, obtain raw wine. The volume of the green tea juice added in the original fermented grains is 1-2 times of the volume of the original fermented grains. Adding an appropriate amount of green tea juice to the original fermented grains for further fermentation can ensure the rapid progress of the fermentation process, and ensure that the brewed honey tea wine has a strong tea aroma and outstanding health care effects. When the original wine grains added with green tea juice are fermented until the sugar content drops to 8°Bx, filter to obtain the original wine.
Further preferably, above-mentioned brewing microorganism comprises the brewer's yeast of 50-60 weight part, the aromatic yeast of 10-20 weight part, the Monascus of 5-10 weight part, the lactobacillus of 1-5 weight part and 1- 5 parts by weight of Acetobacter. Among them, Lactobacillus and Acetobacter can increase the aroma of fermented wine, improve the flavor of wine, and add health effects such as anti-tumor and prevention of intestinal infection. It should be noted that adding brewer's yeast, aromatic yeast, Monascus, Lactobacillus and Acetobacter at the same time for the brewing of honey tea wine can not only quickly enter the wine-making fermentation, but also make the honey tea wine obtained The aroma is more high-quality, the mouthfeel of the honey tea wine is milder and less irritating, and the nutritional and health effects of the prepared honey tea wine are better. It should be further explained that the weight of brewer's yeast in the above-mentioned brewing microorganisms is relatively large, which can ensure the smooth and rapid progress of wine-making fermentation; In addition, it can also promote the fermentation substrate to generate a large amount of aromatic substances to enhance the aroma of honey tea wine; moreover, Monascus, Monascus can promote fermentation to form alcohol on the one hand, and on the other hand can promote the fineness of honey tea wine It is more saturated, on the one hand, it can avoid the formation of harmful microorganisms such as E. coli in the fermentation substrate, and avoid fermentation failure; finally, Lactobacillus and Acetobacter can further improve the quality of honey tea wine and enhance the education effect of the honey tea wine.
Specifically, the weight of the wine-making microorganisms added in the mixture accounts for 3-5% of the mixture weight, the addition of the wine-making microorganisms is not easy to be too much, and can avoid the wine-making microorganisms consuming a large amount of nutrients of the mixture in the initial stage of mixture proliferation and activation , to avoid poor fermentation effect or even failure in the later stage of wine-making fermentation; on the one hand, adding an appropriate amount of wine-making microorganisms can ensure the full proliferation of wine-making microorganisms in the mixture, so as to facilitate the full and rapid fermentation of wine in the later stage; on the other hand, it will not consume A large amount of nutrients in the mixture are used for the proliferation and activation of wine-making...
View more

Abstract

The invention relates to honey tea wine and a preparation method thereof and belongs to the technical field of alcoholic beverages. The method comprises the following steps of mixing wet green tea raw materials, honey, a pectinase and a cellulase; mixing the mixture and wine-making microorganism, fermenting at 20 to 30 DEG C, and obtaining wine base fermented grains; adding green tea juice into the wine base fermented grains, fermenting at 20 to 30 DEG C, and obtaining a wine base; mixing the honey in the wine base, fermenting at 20 to 30 DEG C, and obtaining first returning liquor; adding the green tea juice and the honey into the first returning liquor, fermenting at 20 to 25 DEG C, and obtaining second returning liquor; and adding the wine base fermented grains into the second returning liquor, and fermenting at 20 to 25 DEG C, wherein the weight of the pectinase accounts for 1 to 2 percent of total weight of the mixture, and the weight of the cellulose accounts for 1 to 2 percent of total weight of the mixture. By the preparation method, the honey tea wine which is thick in tea fragrance, sweet in flavor and smooth in mouthfeel, and has health-care effects, such as preventing cardiovascular and cerebrovascular diseases and preventing arteriosclerosis can be quickly made.

Application Domain

Alcoholic beverage preparationMicroorganism based processes

Technology Topic

ChemistryPectinase +9

Examples

  • Experimental program(6)
  • Comparison scheme(3)

Example Embodiment

[0033] Example 1
[0034] Wet the tea leaves with 30% of the weight of the dry tea raw materials. After the tea leaves are all soft and untangled, mix them according to the weight ratio of the wet tea leaves and honey at 1:1, and add pectinase and cellulase to it. A mixture was prepared, wherein the weight of pectinase accounted for 1% of the total weight of the mixture, and the weight of cellulase accounted for 2% of the total weight of the mixture; the brewing microorganisms were added at 3% of the total weight of the mixture, and the brewing microorganisms included 60 parts by weight. After mixing the brewer's yeast, 10 parts by weight of fragrant yeast, 7 parts by weight of Monascus, 1 part by weight of Lactobacillus and 5 parts by weight of Acetobacter, they are mixed and fermented at 30°C for 5 days to obtain the original wine mash; Green tea juice with twice the volume of the original wine mash is fermented in the original wine mash at 20°C until the sugar content drops to 8°Bx to obtain the original wine; 3 times the weight of honey is added to the original wine and fermented at 20°C for 10 days , Get the first wine; add 3 times the volume of green tea juice of the first wine and 5 times the weight of honey in the first wine, ferment for 10 days at 20°C to get the second wine Adding 3% of the original wine by weight of the second wine to the second wine, fermenting for 70 days at 20° C., and filtering to obtain the honey tea wine.

Example Embodiment

[0035] Example 2
[0036] Wet the tea leaves with 40% of the weight of the dry tea raw materials. After the tea leaves are all soft and not tied, mix them according to the weight ratio of the wet tea leaves and honey at 1:2, and add pectinase and cellulase to it. A mixture was prepared, wherein the weight of pectinase accounted for 2% of the total weight of the mixture, and the weight of cellulase accounted for 1% of the total weight of the mixture; the brewing microorganisms were added at 5% of the total weight of the mixture, and the brewing microorganisms included 50 parts by weight. The brewer's yeast, 20 parts by weight of fragrant yeast, 5 parts by weight of Monascus, 5 parts by weight of Lactobacillus and 1 part by weight of Acetobacter are mixed uniformly, and then fermented at 20°C for 8 days to obtain the original mash; Green tea juice of 1 times the volume of the original wine mash is fermented at 30°C until the sugar content drops to 8°Bx to obtain the original wine; 5 times the weight of the original wine is added to the original wine, and the fermentation is carried out at 30°C for 5 days , Get the first wine; add 5 times the volume of green tea juice of the first wine and 10 times the weight of honey in the first wine, ferment for 5 days at 25°C to get the second wine Adding 5% of the original wine mash of the second wine to the second wine, fermenting at 25° C. for 40 d, and filtering to obtain the honey tea wine.

Example Embodiment

[0037] Example 3
[0038] Moisten the tea leaves with 35% of the weight of the dry tea raw materials. After the tea leaves are all soft and not tied, mix them according to the weight ratio of the moist tea leaves and honey at 1:2, and add pectinase and cellulase to it. A mixture was prepared, in which the weight of pectinase accounted for 1.5% of the total weight of the mixture, and the weight of cellulase accounted for 1% of the total weight of the mixture; 4% of the total weight of the mixture was added with brewing microorganisms, the brewing microorganisms included 55 parts by weight The brewer's yeast, 15 parts by weight of fragrant yeast, 10 parts by weight of Monascus, 2.5 parts by weight of Lactobacillus and 2.5 parts by weight of Acetobacter are mixed uniformly, and then fermented at 25°C for 6 days to obtain the original mash; Green tea juice of 1.5 times the volume of the original mash was fermented in the original mash at 25°C until the sugar content dropped to 8°Bx to obtain the original wine; 4 times the weight of the original wine was added with honey and fermented at 25°C for 7 days , Get the first wine; add the green tea juice of 4 times the volume of the first wine and 7 times the weight of the honey of the first wine to the first wine, ferment for 7 days at 22°C to get the second wine Adding 4% of the original wine mash by weight of the second wine to the second wine, fermenting at 22° C. for 60 days, and filtering to obtain the honey tea wine.

PUM

no PUM

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.

Similar technology patents

Ginkgo leaf extraction process and method for processing raw ginkgo Pu'er tea

InactiveCN102626155AImprove product efficacystrong tea fragrance
Owner:徐州绿之野生物食品有限公司 +1

Traditional Chinese medicine tea vinegar dedicated for treating senile constipine and preparation method thereof

InactiveCN104798960Astrong tea fragrancenovel taste
Owner:HEFEI YUEJIE ECOLOGICAL AGRI TECH

Hypoglycemic tea and preparation method thereof

PendingCN110973311Aimprove immunitystrong tea fragrance
Owner:唐昌 +2

Ganoderma lucidum tea

InactiveCN105028804Astrong tea fragrancenovel taste
Owner:安徽黄山云乐灵芝有限公司

Classification and recommendation of technical efficacy words

  • sweet taste
  • strong tea fragrance

Rice cropping method

InactiveCN101548635AExcellent rice qualitysweet taste
Owner:LINYI DAYUAN BIOTECH

Botanical beverage and preparation method thereof

InactiveCN102488274Asweet tasteFormulation science
Owner:HUNAN HUAREN CHINESE MEDICINE TECH

Medicine used for treating chronic pharyngolaryngitis and vocal cord diseases

InactiveCN102319367Aaromasweet taste
Owner:BEIJING AIYI INTERACTIVE TECH

Making method for black soya bean ginger decoction

InactiveCN103494127Asweet tasteunique taste
Owner:TONGLING TIANPINGSHAN FLAVORING FACTORY

Method for making green tea biscuits

InactiveCN102696728Aprevent tooth decaystrong tea fragrance
Owner:马健

Instant tea

InactiveCN1582695Astrong tea fragrancemild taste
Owner:张志祥

Solid molded product containing milk and preparation method thereof

InactiveCN107549316Acrispy at the entrancestrong tea fragrance
Owner:锡林郭勒盟牧人奶娃娃工贸有限公司

Ganoderma lucidum tea

InactiveCN105028804Astrong tea fragrancenovel taste
Owner:安徽黄山云乐灵芝有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products