Honey tea wine and preparation method thereof

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...

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.