A fermented tea liquor process

Abstract

A fermented tea liquor process is disclosed. The process includes 1) a crushing step; 2) a digestion step; 3) a step of preparing tea soup; 4) a step of alcoholic fermentation; 5) an ageing step; 6) aclarification step; and 7) a sterilization step. According to the process, tea leaves are adopted as a main raw material and are subjected to microwave digestion, fruit juice is adopted as an auxiliary, a tea liquor clarifying agent is screened to ensure stability of the tea liquor, and the clarified tea liquor is blended. The prepared tea liquor has good healthcare effects.

Description

technical field [0001] The invention relates to a fermented tea wine process, which belongs to the technical field of wine processing. Background technique [0002] Tea tree, native to China, is classified according to plant taxonomy as a species of the genus Camellia in the family Theaceae; tea tree is a dicotyledonous plant, with about 30 genera and 500 species, of which the well-known tea genera Camellia and Heshu Schima, etc. are all of great economic value; generally speaking, tea refers to a drink that is processed from the leaves of tea trees and can be drunk directly with boiling water; after modern scientific separation and identification, it is found that the organic compounds or inorganic compounds in tea There are more than 30 basic elements in salt form, mainly carbon, hydrogen, oxygen, nitrogen, potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium etc.; the understanding of org...

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Problems solved by technology

[0002] Tea tree, native to China, is classified according to plant taxonomy as a species of the genus Camellia in the family Theaceae; tea tree is a dicotyledonous plant, with about 30 genera and 500 species, of which the well-known tea genera Camellia and Heshu Schima, etc. are all of great economic value; generally speaking, tea refers to a drink that is processed from the leaves of tea trees and can be drunk directly with boiling water; after modern scientific separation and identification, it is found that the organic compounds or inorganic compounds in tea There are more than 30 basic elements in salt form, mainly carbon, hydrogen, oxygen, nitrogen, potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium etc.; the understanding of organic compounds in tea has reached more than 700 kinds, including primary metabolites protein, sugar, fat and secondary metabolites in tea such as polyphenols, pigments, theanine, alkaloids, aroma Substances, soap II, etc.; tea not only has the pharmacological effects of refreshing and clearing the heart, clearing heat and relieving summer heat, digesting food and reducing phlegm, removing greasy weight, clearing heart and disturbing, detoxifying and sobering up, stopping dysentery and dehumidification, etc. Diseases, cancer and other related diseases have certain pharmacological effects; tea leaves are fermented into various reference wines, namely tea wines, which are divided into three types: fermentation type, compound type and sparkling wine type according to different brewing methods; but at present, for The research on the brewing process of tea wine mostly focuses on the preparation type and sparkling wine type, while the systematic and detailed analysis of the brewing process of fermented tea wine is less