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Tea wine and method for preparing same

A technology for tea wine and tea leaves, which is applied in the field of tea wine and its preparation, can solve the problems of excessive fusel oil, changed taste, easy to use, and achieves the effects of easy operation, simple preparation method and novel taste.

Active Publication Date: 2017-08-18
贵溪市堆金酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the domestic production of tea and wine is mainly based on the preparation type. In terms of processing technology, it is mainly made by soaking tea leaves in high-grade liquor, or fermenting grains and tea leaves separately; Saccharomyces cerevisiae, using liquid fermentation technology, this fermentation process has the characteristics of rich fusel oil, bitter taste, easy to get on top, and the aroma of tea leaves is fermented by yeast, which basically changes the original taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of tea wine is composed of: 20kg of old tea, 80kg of wort, 20kg of white wine, 0.001-0.004 part of Lactobacillus, and the balance is water;

[0026] Its preparation method is as follows:

[0027] 1) Make tea: Put 20kg of aged tea into a stainless steel barrel, add 80kg of 85°C water, moisten it for 40 minutes, then cool down to 40°C and store for 24 hours to obtain a tea mixture;

[0028] 2) Dealkalization: add 0.1 kg of activated carbon to 20 kg of white wine (distilled wine without edible alcohol) for clarification and deodorization, add 20 kg of deodorized white wine to the tea mixture, stir continuously to make the tea mixture reach pH 7, and let it stand for 2 One day, the dealkalized tea mixture was obtained;

[0029] 3) Pre-fermentation: germinate 180kg of barley, squeeze fresh malt into juice, pasteurize and cool down to 42°C, add 0.5kg of sucrose, add 0.4kg of distiller’s yeast (rehydrated and activated for 40 minutes), stir and activate for 24 hours to...

Embodiment 2

[0035] The composition of a kind of tea wine is: 18kg of white tea leaves, 80kg of malt juice, 20kg of white wine, 0.001-0.004 parts of lactobacillus, and the balance is water.

[0036] Its preparation method is as follows:

[0037] 1) Tea making: Put 18kg of white tea powder into a stainless steel bucket, then add 72kg of 70-85°C water, moisten for 40 minutes, then cool down to 40°C and store for 24 hours to obtain a tea mixture;

[0038] 2) Dealkalization: Add 0.1kg of activated carbon to 20kg of white wine (distilled wine without edible alcohol) for clarification and deodorization treatment, add 20kg of deodorized white wine to the tea mixture, stir constantly to make the pH of the tea mixture to 7, and let it stand for 4 days , to get dealkalized tea mixture;

[0039] 3) Pre-fermentation: Steam 160kg of well-germinated barley and put in 0.4kg of distiller’s yeast and 0.5kg of sucrose for 24 hours of saccharification into the tank for fermentation. After 48 hours of fermen...

Embodiment 3

[0045] The composition of a kind of tea wine is: 15kg of black tea leaves, 60kg of wort, 0.001 part of Lactobacillus, 10kg of white wine, and the balance is water.

[0046] Its preparation method is as follows:

[0047] 1) Make tea: Put 15kg of black tea leaves into a stainless steel barrel, add 60kg of 70°C water, moisten for 40 minutes, then cool down to 40°C and store for 24 hours to obtain a tea mixture;

[0048] 2) Dealkalization: add 0.05kg of activated carbon to 10kg of white wine (distilled wine without edible alcohol) for clarification and deodorization treatment, add 10kg of deodorized white wine to the tea mixture, stir constantly to make the tea mixture pH 7, and let it stand for 5 days , to get dealkalized tea mixture;

[0049] 8) Pre-fermentation: germinate 150kg of barley, squeeze fresh malt into juice, pasteurize and cool down to 42°C, add 0.3kg of sucrose, add 0.3kg of distiller’s yeast (rehydrated and activated for 40 minutes), stir and activate for 24 hours...

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Abstract

The invention relates to the field of food processing and agricultural byproduct processing, in particular to tea wine and a method for preparing the same. The tea wine comprises 15-30 parts of tea leaves, 60-100 parts of wort, 0.001-0.004 part of lactobacilli, 10-20 parts of baijiu and the balance water. The method includes tea making, dealkalization, pre-fermentation, post-fermentation, distillation and ageing to ultimately obtain finished tea wine products. The tea wine and the method have the advantages that the tea wine prepared by the aid of the method has strong and elegant tea aroma and novel taste and is icy, mellow and fresh, the mouths of drinkers are full of the tea aroma and wine flavor, and the tea wine has tea flavor in wine aroma and accordingly has aftertaste which lingers.

Description

technical field [0001] The invention relates to the fields of food processing and agricultural by-product processing, in particular to tea wine and a preparation method thereof. Background technique [0002] Tea is a well-known health drink, mainly because it contains a large number of beneficial nutrients such as tea polyphenols, amino acids, vitamins, and has anti-oxidation, anti-radiation, anti-cancer, blood pressure-lowering, anti-bacterial and anti-inflammatory effects. Wine is also a drink that people like to drink in various social occasions, so tea wine was born, which can not only enjoy the sweetness of wine but also taste the fragrance of tea. [0003] Tea wine is a general term for all kinds of drinking wine brewed or formulated with tea as the main material. It has low alcohol content and has the flavor of tea and wine. At present, the domestic production of tea and wine is mainly based on the preparation type. In terms of processing technology, it is mainly mad...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/225C12H6/02
CPCC12G3/02C12H6/02
Inventor 王日光魏任姣
Owner 贵溪市堆金酒业有限公司
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