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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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...
PUM

Abstract
Description
Claims
Application Information

- Generate Ideas
- Intellectual Property
- Life Sciences
- Materials
- Tech Scout
- Unparalleled Data Quality
- Higher Quality Content
- 60% Fewer Hallucinations
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com