Preparation method of green tea Baijiu

A preparation method and green tea technology, applied in the field of alcohol, can solve the problems of easy fading, lower alcohol yield, easy freezing and the like, and achieve the effects of avoiding antagonism, reducing turbidity and stabilizing wine body

Inactive Publication Date: 2017-08-08
ANHUI SHANGSHANG WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production of tea wine is mainly based on fermented tea wine. This type of tea wine will destroy effective substances such as tea polyphenols during the fermentation process, and the tea juice has a certain inhibitory effect on the activity of yeast cells, which is not conducive to the fermentation of wine grains. Fermentation reduces the wine yield, and the finished wine produced by fermentation also has many problems such as insufficient aroma and poor color
And the compounded tea wine that has appeared now is also mainly with black tea, oolong tea etc. as raw materials, the compounded tea wine with green tea as raw material is relatively rare, and there are multiple defects such as short shelf life, easy to fade, easy to cool down, and Green tea contains 2%-5% caffeine, etc., which can excite the central system. After drinking for sensitive people such as neurasthenia and the elderly, it will cause insomnia, anxiety, physical discomfort or other symptoms. Certain antagonism, affecting the stability of liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of green tea liquor in the present embodiment is as follows:

[0028] Step 1: Removal of raw material caffeine

[0029] Put the Huangshan Maofeng tea leaves in hot water at 80-100°C, take them out after a water bath for 2-5 minutes, and put the taken out tea leaves in water to cool immediately. drying at 95°C until the water content is lower than 7%, to obtain decaffeinated green tea leaves;

[0030] Step 2: Preparation of Superfine Tea Powder

[0031] Put the decaffeinated green tea leaves obtained in step 1 into a pulverizer and pulverize to obtain green tea powder, which can all pass through a 100-mesh sieve, and then put the green tea powder into a grinding type superfine pulverizer to pulverize to obtain superfine tea Powder, the particle size of superfine tea powder is 5-20μm;

[0032] Step 3: Preparation of Green Tea Extract

[0033] Add the mixed solution of edible alcohol and water to the superfine tea powder according to the ratio of...

Embodiment 2

[0044] Others are the same as in Example 1, except that the superfine tea powder is extracted with pure water in step 3.

[0045]Adopt the method in GB / T8313-20083 to measure the content of tea polyphenols in this embodiment green tea liquor finished product. After diluting the green tea wine sample five times, take 1ml and add 5ml of 10% folin phenol reagent, shake well and then add 7.5% sodium carbonate solution, after adding the sample, oscillate to mix the solution evenly, after oscillating, let it stand for 60 minutes to react, the solution From the yellow-green color of folin phenol to blue, at the same time, treat the gallic acid standard solution in the same way, then measure the absorbance value of the standard substance and the sample solution at 765nm with an ultraviolet spectrophotometer, according to the concentration and light absorption of the standard substance value, draw it into a standard curve, obtain the linear equation of absorbance and concentration, and...

Embodiment 3

[0049] Others are the same as in Example 1, except that the superfine tea powder is extracted with pure edible alcohol in step 3.

[0050] Adopt the method in GB / T8313-20083 to measure the content of tea polyphenols in this embodiment green tea liquor finished product. After diluting the green tea wine sample five times, take 1ml and add 5ml of 10% folin phenol reagent, shake well and then add 7.5% sodium carbonate solution, after adding the sample, oscillate to mix the solution evenly, after oscillating, let it stand for 60 minutes to react, the solution From the yellow-green color of folin phenol to blue, at the same time, treat the gallic acid standard solution in the same way, then measure the absorbance value of the standard substance and the sample solution at 765nm with an ultraviolet spectrophotometer, according to the concentration and light absorption of the standard substance value, draw it into a standard curve, obtain the linear equation of absorbance and concentr...

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Abstract

The invention discloses a preparation method of green tea Baijiu. The green tea Baijiu is prepared by steps of removal of a raw material caffeine, preparation of superfine tea powder, preparation of green tea extracting solution, anti-sedimentation processing, color protection treatment, preparation of a green tea spirit, sterilization and the like. According to the preparation method disclosed by the invention, green tea and the spirit are combined, so that the Baijiu has a special flavor and nutrient substances of the green tea; by a special machining process adopted by the preparation method, the obtained green tea Baijiu not only is stable in body and long in shelf life, but also does not contain caffeine and is suitable for sensitive groups to drink.

Description

technical field [0001] The invention relates to a preparation method of green tea liquor and belongs to the technical field of alcohol. Background technique [0002] Tea wine is a new type of wine made of tea leaves as the main raw material through direct extraction or biological fermentation, filtration, aging, and blending. The tea polyphenols, tea polysaccharides and other nutrients contained in tea wine have good health care for the human body. effect. At present, the production of tea wine is mainly based on fermented tea wine, which will destroy effective substances such as tea polyphenols during the fermentation process, and tea juice has a certain inhibitory effect on the activity of yeast cells, which is not conducive to the fermentation of wine grains. Fermentation reduces the yield of wine, and the finished wine produced by fermentation also has many problems such as insufficient aroma and poor color. And the compounded tea wine that has appeared now is also mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 任春雷张文成付传香郑悦吴泽宇
Owner ANHUI SHANGSHANG WINE
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