Tea wine, and preparation method thereof

A technology of tea wine and tea leaves, which is applied in the field of tea wine and its preparation, can solve the problems of destroying the nutritional components of tea leaves, affecting the taste and health care quality of tea wine, and achieve the effects of protecting nutritional components, pure taste and reasonable raw material formula

Inactive Publication Date: 2017-12-15
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 th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1:

[0020] A tea wine comprising the following raw materials in parts by weight: 10 parts of tea, 30 parts of white wine, 15 parts of white sugar, 3 parts of yam, 2 parts of fructose, 1 part of yeast, 1 part of mugwort, 5 parts of tea polyphenols, 4 parts of red ginseng Parts, 80 parts of purified water.

[0021] The following describes the preparation method of tea wine disclosed in the present invention:

[0022] First wash the tea leaves and put them in purified water, soak for 2 days, heat to 60℃ for 20min, filter out the tea leaves to obtain the tea extract, place the tea extract in an environment of minus 20 degrees Celsius for 2h , Melt at room temperature, add white sugar, fructose and yeast, heat slowly to 25 degrees Celsius, keep the sparks for 40 minutes to prepare yeast tea soup, put yam, mugwort, tea polyphenols, and red ginseng into yeast tea soup, add white wine , Fermented at 20 degrees Celsius for 20 days, clarify and filter the original wine, bury ...

Example Embodiment

[0023] Example 2:

[0024] A tea wine comprising the following raw materials in parts by weight: 20 parts of tea, 50 parts of white wine, 20 parts of white sugar, 5 parts of yam, 8 parts of fructose, 3 parts of yeast, 5 parts of mugwort, 10 parts of tea polyphenols, 10 parts of red ginseng Parts, 100 parts of purified water.

[0025] The following describes the preparation method of tea wine disclosed in the present invention:

[0026] First, wash the tea leaves and put them in purified water, soak them for 5 days, heat to 60°C for 20 minutes, filter the tea leaves to obtain the tea extract, and place the tea extract in an environment of minus 35°C for 3 hours , Melt at room temperature, add white sugar, fructose and yeast, simmer to 25 degrees Celsius, keep the spark warm for 60 minutes to prepare yeast tea soup, put yam, mugwort, tea polyphenols, and red ginseng into yeast tea soup, add white wine , Fermented at 20 degrees Celsius for 20 days, clarify and filter the original wine...

Example Embodiment

[0027] Example 3:

[0028] A tea wine, comprising the following raw materials in parts by weight: 15 parts of tea, 40 parts of white wine, 18 parts of white sugar, 4 parts of yam, 5 parts of fructose, 2 parts of yeast, 3 parts of mugwort, 7 parts of tea polyphenols, 6 parts of red ginseng Parts, 90 parts of purified water.

[0029] The following describes the preparation method of tea wine disclosed in the present invention:

[0030] First, wash the tea leaves and put them in purified water, soak them for 3 days, heat to 60°C for 20 minutes, filter out the tea leaves to obtain the tea extract, and place the tea extract in an environment of minus 20-35 degrees Celsius. Let it melt at room temperature for 3 hours, add white sugar, fructose and yeast, heat to 25 degrees Celsius, and keep the sparks for 50 minutes to prepare yeast tea soup. Put yam, mugwort, tea polyphenols and red ginseng into yeast tea soup. Fermented at 20 degrees Celsius for 20 days, the original wine is clarified ...

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PUM

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Abstract

The invention discloses tea wine. The tea wine is composed of, 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 Chinese yam, 2 to 8 parts of fructose, 1 to 3 parts of yeast, 1 to 5 parts of folium artemisiae argyi, 5 to 10 parts of tea polyphenols, 4 to 10 parts of red ginseng, and 80 to 100 parts of purified water. The invention also discloses a preparation method of the tea wine. The tea wine is reasonable in formula; grain is not taken as raw materials; the nutrients of tea are protected as far as possible; nutrients such as tea polyphenols, amino acids, and vitamins are not destroyed; the pure mouthfeel of tea wine is ensured; and the tea wine is abundant in nutrients.

Description

technical field [0001] The invention relates to the technical field of alcoholic beverages, in particular to 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 a healthy body c...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/8945A61P1/14
CPCA61K31/353A61K36/258A61K36/282A61K36/82A61K36/8945C12G3/02A61K2300/00
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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