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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
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 fermented products, uncoordinated mouthfeel of fermented wine, astringent, flocculent sediment, insufficient health-care ingredients, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Wet the tea leaves with 30% of the weight of dry tea raw materials, and after the tea leaves are all soft and not sticky, mix the wet tea leaves and honey at a weight ratio of 1:1, and add pectinase and cellulase to it, Prepare a mixture, wherein the weight of pectinase accounts for 1% of the total weight of the mixture, and the weight of cellulase accounts for 2% of the total weight of the mixture; add wine-making microorganisms according to 3% of the total weight of the mixture, including 60 parts by weight of Brewer's yeast, 10 parts by weight of aromatic yeast, 7 parts by weight of Monascus, 1 part by weight of Lactobacillus and 5 parts by weight of Acetobacter, mixed uniformly, and fermented at 30°C for 5 days to obtain the original fermented grains; Green tea juice twice the volume of the original wine grains is fermented in the original wine grains at 20°C until the sugar content drops to 8°Bx to obtain the original wine; add honey three times the weight of the or...

Embodiment 2

[0036] Wet the tea leaves with 40% of the weight of dry tea raw materials, and after the tea leaves are all soft and not sticky, mix the wet tea leaves and honey at a weight ratio of 1:2, and add pectinase and cellulase to it, Prepare a mixture, wherein the weight of pectinase accounts for 2% of the total weight of the mixture, and the weight of cellulase accounts for 1% of the total weight of the mixture; add wine-making microorganisms according to 5% of the total weight of the mixture, including 50 parts by weight of Brewer's yeast, 20 parts by weight of aromatic yeast, 5 parts by weight of Monascus, 5 parts by weight of Lactobacillus and 1 part by weight of Acetobacter, after mixing evenly, fermented at 20°C for 8 days to obtain the original fermented grains; Green tea juice with 1 times the volume of the original wine grains is fermented in the original wine grains at 30°C until the sugar content drops to 8°Bx to obtain the original wine; add honey 5 times the weight of the...

Embodiment 3

[0038] Wet the tea leaves with 35% of the weight of the dry tea raw materials, and after the tea leaves are all soft and not sticky, mix the wet tea leaves and honey at a weight ratio of 1:2, and add pectinase and cellulase to it, Prepare the mixture, wherein the weight of pectinase accounts for 1.5% of the total weight of the mixture, and the weight of cellulase accounts for 1% of the total weight of the mixture; add wine-making microorganisms according to 4% of the total weight of the mixture, including 55 parts by weight of Brewer's yeast, 15 parts by weight of aromatic yeast, 10 parts by weight of Monascus, 2.5 parts by weight of Lactobacillus and 2.5 parts by weight of Acetobacter, after mixing evenly, fermented at 25°C for 6 days to obtain the original fermented grains; Green tea juice with 1.5 times the volume of the original wine grains is fermented in the original wine grains at 25°C until the sugar content drops to 8°Bx to obtain the original wine; add honey 4 times t...

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PUM

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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.

Description

technical field [0001] The invention relates to the technical field of alcoholic beverages, and in particular to honey tea wine and a preparation method thereof. Background technique [0002] In recent years, due to the improvement of people's living standards, drinking strong white wine has gradually developed into drinking low-alcohol nutrition and health care wine in the past. The mead brewed from natural honey is pure natural and pollution-free. It is an ideal wine with unique nutritional and health care functions in alcohol. After the honey is fermented, its sugar content is greatly reduced, not only does not affect the original functional components such as polypeptides, active polysaccharides, flavonoids, SOD, etc., but also produces new nutrients, such as amino acids, B vitamins, minerals and other important Physiologically active substances have been further improved. It contains 17 kinds of amino acids, glucose, fructose, VA, VE and minerals and other physiologic...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865C12R1/66
CPCC12G3/02
Inventor 蒋敬王成菊蒋福峻
Owner 重庆市春旭农业发展有限公司
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