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Black tea wine and preparation method thereof

A technology for black tea wine and black tea, which is applied to the field of black tea-containing wine and its preparation, can solve the problems of high production cost of black tea wine, reduced output of black tea wine, poor quality of black tea wine, etc. body clearing effect

Inactive Publication Date: 2018-02-02
TEA INST YUNNAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since the research on the preparation process of black tea wine and related technologies is still relatively shallow, there are still many problems in the preparation process of black tea wine. It is easy to cause uncoordinated taste and poor taste, resulting in poor quality of black tea wine, wasting tea resources, and reducing the output of black tea wine, making the production cost of black tea wine higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The black tea wine is composed of the following raw materials in percentage by weight: 5% of black tea leaves, 15% of brown sugar, 0.2% of tea polyphenols, 15% of distilled alcohol with an alcohol content of 80%, and the rest is pure water. The black tea leaves are Jinguanyin, an excellent tea tree variety.

[0025] The preparation method of above-mentioned black tea wine, comprises the following steps:

[0026] S1, ingredients: take black tea leaves, brown sugar, tea polyphenols, distilled alcohol and purified water according to the above weight percentage;

[0027] S2, extracting the black tea extract: wrap the black tea leaves in 5 layers of gauze, put them in 95°C boiling water and boil for 10 minutes, the ratio of black tea leaves to water is 1:50, filter the tea leaves to obtain the black tea extract;

[0028] S3, adding brown sugar into the black tea extract prepared in S2, stirring, naturally cooling to 25°C, adding tea polyphenols and stirring evenly;

[0029...

Embodiment 2

[0032] The black tea wine is composed of the following raw materials in percentage by weight: 15% of black tea leaves, 20% of rock sugar, 0.6% of tea polyphenols, 15% of distilled alcohol with an alcohol content of 85%, and the rest is pure water. Black tea leaves are black tea leaves made from the fine tea tree variety Huang Guanyin.

[0033] The preparation method of above-mentioned black tea wine, comprises the following steps:

[0034] S1, ingredients: take black tea leaves, rock sugar, tea polyphenols, alcohol and purified water according to the above weight percentage;

[0035] S2, extracting the black tea extract: wrap the black tea leaves in 5 layers of gauze, put them in 95°C boiling water and boil for 15 minutes, the ratio of black tea leaves to water is 1:50, filter the tea leaves to obtain the black tea extract;

[0036] S3, adding rock sugar to the black tea extract prepared in S2, stirring, naturally cooling to 30°C, adding tea polyphenols and stirring evenly; ...

Embodiment 3

[0040] The black tea wine is composed of the following raw materials in percentage by weight: 10% of black tea leaves, 15% of glucose, 0.6% of tea polyphenols, 50% of distilled alcohol with an alcohol content of 80%, and the rest is pure water. Black tea leaves are black tea leaves made from fine tea tree varieties Jinguanyin or Huangguanyin.

[0041] The preparation method of above-mentioned black tea wine, comprises the following steps:

[0042] S1, ingredients: take black tea leaves, sugar, tea polyphenols, distilled alcohol and purified water according to the above weight percentage;

[0043] S2, extraction of black tea extract: wrap the black tea leaves in 5 layers of gauze, put them in 95°C-100°C boiling water and boil for 15 minutes, the ratio of black tea leaves to water is 1:50, filter the tea dregs to obtain black tea extract ;

[0044] S3, adding glucose to the black tea extract prepared in S2, stirring, naturally cooling to 25°C-30°C, adding tea polyphenols and s...

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Abstract

The invention discloses black tea wine and a preparation method thereof. The black tea wine is prepared from, by weight, 5% to 15% of black tea leaves, 15% to 20% of sugar, 0.2% to 0.6% of tea polyphenol, 15% to 50% of distilled liquor ethyl alcohol and the balance purified water. The black tea wine is rich in nutrition, rich in black tea extract and tea polyphenol and beneficial to human health,the preparation method is simple, and the black tea wine is clear in wine body, delicate and fragrant in taste and long in aftertaste. The wine prepared from the black tea leaves has the style of wineand also has the flavor and healthcare function of tea. The black tea wine is moderate in alcoholic strength and good in taste, contains rich tea polyphenol, amino acid, tea polysaccharide and othermatter, is a drink good in color, fragrance and taste and has the effects of nourishing skin, delaying aging and the like.

Description

technical field [0001] The invention relates to the technical field of wine and food, in particular to wine containing black tea and a preparation method thereof. Background technique [0002] Kombucha has a long history. It contains about 2,000 kinds of natural nutrients such as lactic acid bacteria, acetic acid bacteria, yeast, tea, sugar, and vitamins. It has the functions of enhancing immune function, preventing cardiovascular diseases, and cancer. Because black tea has been fermented, it has less bitterness and astringency, and its taste is sweeter and more mellow. Because black tea has the effects of anti-inflammatory, antibacterial, blood lipid, blood sugar, blood pressure, anti-aging, anti-radiation, anti-cancer, etc., the black tea wine brewed with black tea and distilled wine not only has the style of wine, but also has the flavor of tea and health care. Function, the alcohol content of black tea wine is low, the color is bright and translucent, the mouth is soft,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 梁名志夏锐江凤琼田易萍
Owner TEA INST YUNNAN ACADEMY OF AGRI SCI
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