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Honey tea wine preparation method and honey tea wine prepared through preparation method

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

Inactive Publication Date: 2017-08-08
黄平县海松生态蜂业有限责任公司
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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

[0040] Wet the tea leaves with 30% of the weight of dry tea raw materials. After the tea leaves are all soft and not sticky, mix the wet tea leaves and honey at a weight ratio of 1:1 to prepare a mixture, and add 3% of the total weight of the mixture to make wine Microorganisms, including 60 parts by weight of brewer's yeast, 30 parts by weight of aromatic yeast, 10 parts by weight of Monascus, 10 parts by weight of Lactobacillus and 10 parts by weight of Acetobacter, after mixing evenly, at 30 ℃ Ferment for 5 days under the same conditions to obtain the original wine grains; add 1 / 2 volume of water of the original wine grains to the original wine grains, ferment at 20°C until the sugar content drops to 10°Bx to obtain the original wine; add green tea juice 3 times the volume of the original wine The original wine was fermented at 20°C for 6 days to obtain the first wine; honey 5 times the weight of the first wine was added to the first wine, and it was fermented at 20°C for 6 ...

Embodiment 2

[0042] Wet the tea leaves with 40% of the weight of the dry tea raw materials. After the tea leaves are all soft and not sticky, mix the wet tea leaves and honey at a weight ratio of 1:2 to prepare a mixture, and add 5% of the total weight of the mixture to make wine Microorganisms, including 80 parts by weight of brewer's yeast, 20 parts by weight of aromatic yeast, 20 parts by weight of Monascus, 5 parts by weight of Lactobacillus and 5 parts by weight of Acetobacter, after mixing evenly, at 40 ℃ Ferment for 3 days under the conditions to obtain the original wine grains; add 1 volume of water from the original wine grains to the original wine grains, and ferment at 30°C until the sugar content drops to 10°Bx to obtain the original wine; add green tea juice 5 times the volume of the original wine to the original wine , fermented at 30°C for 3 days to obtain the first liquor; added honey 10 times the weight of the first liquor to the first liquor, and fermented at 30°C for 3 da...

Embodiment 3

[0044] Wet the tea leaves with 35% of the weight of the dry tea raw materials. After the tea leaves are all soft and not sticky, mix the wet tea leaves and honey at a weight ratio of 2:1 to prepare a mixture, and add 4% of the total weight of the mixture to make wine Microorganisms, including 70 parts by weight of brewer's yeast, 25 parts by weight of aromatic yeast, 15 parts by weight of Monascus, 7 parts by weight of Lactobacillus and 7 parts by weight of Acetobacter, after mixing evenly, at 35 ° C Ferment for 4 days under the same conditions to obtain the original wine grains; add 7 / 10 volume of water in the original wine grains to the original wine grains, and ferment at 25°C until the sugar content drops to 10°Bx to obtain the original wine; add 4 times the volume of green tea juice in the original wine The original wine was fermented at 25°C for 5 days to obtain the first wine; honey 7 times the weight of the first wine was added to the first wine, and it was fermented at...

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Abstract

The invention relates to a honey tea wine preparation method and honey tea wine prepared through the preparation method and belongs to the technical field of alcoholic beverage. The preparation method comprises the steps of mixing a moistened green tea raw material with honey to obtain a mixture; mixing the mixture with wine brewing microorganism and fermenting under condition of 30 to 40 DEG C to obtain raw wine fermented grains; adding water into the raw wine fermented grains, fermenting under condition of 20 to 30 DEG C to obtain raw wine, adding green tea juice and honey into the raw wine in turns to perform four times of reflux liquor fermentation, then adding the raw wine fermented grains to perform aging and brewing out the honey tea wine. By means of the preparation method, the honey tea wine which has strong fragrance, mellow taste, sweet after taste and inirritative taste can be quickly prepared. Furthermore, the honey tea wine has the health-care effects of preventing cardiovascular and cerebrovascular diseases, preventing arteriosclerosis and the like.

Description

technical field [0001] The invention relates to the technical field of alcoholic beverages, and in particular to a method for preparing honey tea wine and the honey tea wine prepared therefrom. 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 an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/66C12R1/02C12R1/225
CPCC12G3/02
Inventor 向俊
Owner 黄平县海松生态蜂业有限责任公司
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