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Faint scent type tea wine and preparation method thereof

A technology of fragrance-flavored and tea-wine, applied in the field of alcoholic beverages, can solve problems affecting the taste of tea-wine and the quality of fragrance-type, and destroy the nutrients of tea leaves, etc., and achieve the effect of protecting nutrients, pure taste, and reasonable raw material formula

Inactive Publication Date: 2017-12-01
柳州市茶霖酒业科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of the existing tea wines use tea extracts and wine-making raw materials through mixed fermentation and distillation. This kind of tea wine needs to use grain as the raw material for production, and the nutritional components in the tea leaves will be destroyed during the production process, and then Affect the taste and fragrance quality of tea wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A light-flavored tea wine, comprising the following raw materials in parts by weight: 10 parts of tea leaves, 30 parts of white wine, 15 parts of white sugar, 3 parts of lotus leaves, 2 parts of aloe vera, 1 part of yeast, 1 part of green plum, 5 parts of tea polyphenols, 4 parts of kudzu root, 80 parts of purified water.

[0021] Introduce the preparation method of tea wine disclosed by the present invention below:

[0022] First, wash the tea leaves and put them in pure water, soak for 2 days, heat to 60°C for 40 minutes, filter the tea leaves to obtain tea extracts, and place the tea extracts in an environment of minus 20°C for 2 hours , melt at room temperature, add sugar, aloe and yeast, heat gently to 25 degrees Celsius, and keep warm for 40 minutes to make yeast tea soup. Put lotus leaves, green plums, tea polyphenols, and kudzu root into gauze bags, and put Put the bag into yeast tea soup, add white wine, ferment for 20 days at 20 degrees Celsius, take out the ...

Embodiment 2

[0024] A light-flavored tea wine, comprising the following raw materials in parts by weight: 20 parts of tea leaves, 50 parts of white wine, 20 parts of white sugar, 5 parts of lotus leaves, 8 parts of aloe vera, 3 parts of yeast, 5 parts of green plums, 10 parts of tea polyphenols, 10 parts of kudzu root, 100 parts of purified water.

[0025] Introduce the preparation method of tea wine disclosed by the present invention below:

[0026] First, wash the tea leaves and put them in pure water, soak for 5 days, heat to 60°C for 40 minutes, filter the tea leaves to obtain tea extract, and place the tea extract in an environment of minus 35°C for 3 hours , melt at room temperature, add sugar, aloe and yeast, heat gently to 25 degrees Celsius, and keep warm for 60 minutes to make yeast tea soup. Put lotus leaves, green plums, tea polyphenols, and kudzu root into gauze bags, and put Put the bag into yeast tea soup, add white wine, ferment for 20 days at 20 degrees Celsius, take out ...

Embodiment 3

[0028] A light-flavored tea wine, comprising the following raw materials in parts by weight: 15 parts of tea leaves, 40 parts of white wine, 18 parts of white sugar, 4 parts of lotus leaves, 5 parts of aloe vera, 2 parts of yeast, 3 parts of green plums, 7 parts of tea polyphenols, 6 parts of kudzu root, 90 parts of purified water.

[0029] Introduce the preparation method of tea wine disclosed by the present invention below:

[0030] First, wash the tea leaves and put them in pure water, soak for 3 days, heat to 60°C for 40 minutes, filter the tea leaves to obtain tea extracts, and place the tea extracts in an environment of minus 20-35°C Leave for 3 hours, melt at room temperature, add sugar, aloe vera and yeast, heat to 25 degrees Celsius, and keep warm for 50 minutes to make yeast tea soup. Put lotus leaves, green plums, tea polyphenols, and kudzu root into gauze bags. Put the gauze bag into the yeast tea soup, add white wine, ferment for 20 days at 20 degrees Celsius, ta...

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PUM

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Abstract

The invention discloses faint scent type tea wine. The faint scent type tea wine comprises the following raw materials in parts by weight: 10 to 20 parts of tea, 30 to 50 parts of Baijiu, 15 to 20 parts of white granulated sugar, 3 to 5 parts of lotus leaves, 2 to 8 parts of aloe, 1 to 3 parts of yeast, 1 to 5 parts of green plum, 5 to 10 parts of tea polyphenol, 4 to 10 parts of the root of kudzu vine and 80 to 100 parts of pure water. The invention also discloses a preparation method of the tea wine. The tea wine is reasonable in raw material formula, does not need to take grains as raw materials, can protect the nutritional ingredients of the tea maximally and does not break various nutritional ingredients such as the tea polyphenol, amino acid and vitamin. Pure taste of the tea wine is guaranteed and the nutrition is rich.

Description

technical field [0001] The invention relates to the technical field of alcoholic beverages, in particular to a light-flavored tea wine and a preparation method thereof. Background technique [0002] Tea wine, with the mellow aroma of tea, is rich in beneficial substances, such as tea polyphenols, amino acids and other elements, and the content of tea polyphenols contained in it is dozens or even hundreds of times that of ordinary tea. Tea polyphenols can effectively reduce the concentration of blood lipids, and can also regulate the sugar metabolism of the human body; while amino acids can regulate the activity of immunoglobulins, and indirectly improve the comprehensive immunity of the human body, etc. [0003] In today's society, the pace of life is accelerating and the pressure of life is increasing. As a result, many people are under both physical and mental pressure, resulting in a sub-healthy state of the body. The so-called body is the capital of the revolution. Only...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 贺东林孙爱钧贺金良高柳川
Owner 柳州市茶霖酒业科技有限责任公司
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