Brewing process for tea wine with nourishing and body building functions

Abstract

The invention discloses a brewing process for a tea wine with nourishing and body building functions. The brewing process comprises the following steps: (1) primary fermentation: mixing fructus lycii,red dates, maca, folium phyllostachys, water and saccharomycetes, performing fermentation for 10-18 days in the environment with the temperature of 25-30 DEG C, mixing an end product (tea), water andsaccharomycetes, and performing fermentation for 6-10 days in the environment with the temperature of 25-30 DEG C; (2) secondary fermentation: mixing two materials obtained through fermentation in the step (1) to form a mixed material, adding saccharomycetes, and performing uniform mixing and fermentation; (3) primary distillation; (4) secondary distillation; and (5) placing in a tank for aging,and at last, performing blending and filling. As primary fermentation and secondary fermentation are performed after the formula is adopted, the total content of acids and sugars in the tea wine obtained through brewing is effectively reduced; the content of natural tea polyphenol is greatly increased; and as fructus lycii, red dates, maca and folium phyllostachys are appropriately added, the teawine has the effects of nourishing the liver and the kidney, moistening the lung, tonifying middle-Jiao and Qi, nourishing blood for tranquillization, moderating the nature of drugs, nourishing for body building, clearing heat and relieving restlessness, promoting secretion of saliva or body fluid, inducing diuresis and the like.

Description

technical field [0001] The invention relates to the technology in the field of tea and wine, in particular to a tea and wine brewing process with the function of nourishing and strengthening the body. Background technique [0002] Tea wine is an alcoholic drink made of tea as the main raw material, supplemented by fermentation or preparation of other raw materials. Tea wine not only has the aroma, color and luster, nutrients of tea, but also has the characteristics of wine. It is a combination of tea and wine. the perfect combination. Traditional tea wine is made from tea leaves or their extracts, which are extracted or blended with base wine. During the brewing process, mixed fermentation is not carried out according to the acid-base balance, so that the total acid and total acidity of the brewed tea wine The sugar content is high, and the natural tea polyphenol content is low, resulting in low nutritional value, and it is easy to cause uncoordinated taste, astringent, flo...

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention aims at the deficiencies in the prior art, and its main purpose is to provide a tea wine brewing process with the function of nourishing and strengthening the body, which can effectively solve the problem that the existing tea wine has low nutritional value and easily causes bad taste. Problems with coordination, astringency, flocculent precipitation and other phenomena

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