Brewing process of tea wine having functions of invigorating stomach and intestine and nourishing Yin and Yang

A gastrointestinal, yin and yang technology, applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc., can solve problems such as uncoordinated taste, low nutritional value, flocculent precipitation, etc., to achieve soft and sweet taste, High nutritional value and the effect of increasing the content of natural tea polyphenols

Inactive Publication Date: 2018-03-27
鹰潭正道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 functions of invigorating the stomach and intestines, nourishing yin and yang, which can effectively solve the problem that the existing tea-wine has low nutritional value and is easy to Cause problems such as uncoordinated taste, astringent, flocculent precipitation, etc.

Method used

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  • Brewing process of tea wine having functions of invigorating stomach and intestine and nourishing Yin and Yang
  • Brewing process of tea wine having functions of invigorating stomach and intestine and nourishing Yin and Yang

Examples

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Effect test

Embodiment 1

[0022] A tea wine brewing process with the function of invigorating the stomach and intestines, nourishing yin and yang, comprising the following steps:

[0023] (1) Primary fermentation: mix 4 parts by weight of wolfberry, 5 parts by weight of jujube, 7 parts by weight of okra, 9.5 parts by weight of water and 1.2 parts by weight of yeast, and ferment at 26°C for 7 days; and, 38 parts by weight of The finished tea leaves, 26 parts by weight of water and 2 parts by weight of yeast are mixed and fermented at 28° C. for 7 days; the finished tea leaves are green tea.

[0024] (2) Secondary fermentation: Mix the two materials fermented in step (1) to form a mixed material, add yeast and stir evenly, and ferment at 28°C for 16 days, wherein the ratio of mixed material:yeast is 100:1.5 .

[0025] (3) Primary distillation: During the distillation process, stop the wine from the head at 45 degrees, and pour all the wine back into the overall mixed fermented product.

[0026] (4) Sec...

Embodiment 2

[0029] A tea wine brewing process with the function of invigorating the stomach and intestines, nourishing yin and yang, comprising the following steps:

[0030] (1) Primary fermentation: mix 5 parts by weight of wolfberry, 4 parts by weight of jujube, 6 parts by weight of okra, 9 parts by weight of water and 0.5 part by weight of yeast, and ferment at 25°C for 6 days; and, 35 parts by weight of The finished tea leaves, 28 parts by weight of water and 3 parts by weight of yeast are mixed and fermented at 26° C. for 8 days; the finished tea leaves are Tieguanyin.

[0031] (2) Secondary fermentation: Mix the two materials fermented in step (1) to form a mixed material, add yeast and stir evenly, and ferment at 25°C for 18 days, wherein the ratio of mixed material:yeast is 100:1.5 .

[0032] (3) Primary distillation: During the distillation process, stop the wine from the head at 45 degrees, and pour all the wine back into the overall mixed fermented product.

[0033] (4) Secon...

Embodiment 3

[0036] A tea wine brewing process with the function of invigorating the stomach and intestines, nourishing yin and yang, comprising the following steps:

[0037] (1) Primary fermentation: mix 6 parts by weight of wolfberry, 6 parts by weight of jujube, 5 parts by weight of okra, 10 parts by weight of water and 1.5 parts by weight of yeast, and ferment at 28°C for 8 days; and, 42 parts by weight of The finished tea leaves, 34 parts by weight of water and 1 part by weight of yeast are mixed and fermented at 25° C. for 6 days; the finished tea leaves are white tea.

[0038] (2) Secondary fermentation: Mix the two materials fermented in step (1) to form a mixed material, add yeast and stir evenly, and ferment at 22°C for 22 days, wherein the mixed material:yeast ratio is 100:1.5 .

[0039] (3) Primary distillation: During the distillation process, stop the wine from the head at 45 degrees, and pour all the wine back into the overall mixed fermented product.

[0040] (4) Secondar...

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PUM

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Abstract

The invention discloses a brewing process of tea wine having functions of invigorating stomach and intestine and nourishing Yin and Yang. The brewing process comprises the following steps: (1) primaryfermentation: mixing wolfberry fruit, fructus ziziphi jujubae, okra, water and saccharomycetes, fermenting in an environment of 25 to 28 DEG C for 6 to 8 days, mixing finished product tea, water andthe saccharomycetes, and fermenting in an environment of 25 to 30 DEG C for 6 to 10 days; (2) secondary fermentation: mixing two materials obtained by fermentation in the step (1) to form a mixed material, adding the saccharomycetes, stirring uniformly, and fermenting in an environment of 22 to 30 DEG C for 15 to 30 days, wherein the ratio of the mixed material to the saccharomycetes is 100 to 1.5. The primary fermentation and the secondary fermentation are performed according to the formula of the invention, so that the total acid content and total sugar content of the brewed tea wine are lowered effectively, and the natural tea polyphenol content is greatly increased; moreover, a proper amount of wolfberry fruit, fructus ziziphi jujubae and okra are added, so that the tea wine has the effects of nourishing liver, nourishing kidney, moistening lung, tonifying middle-Jiao and Qi, nourishing the blood and tranquilizing, moderating the property of medicine, invigorating stomach and intestine and nourishing Yin and Yang, and the product has a higher nutritional value.

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 functions of invigorating the stomach and intestines, nourishing yin and yang. 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 uncoordi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/815A61P1/16A61P13/12A61P11/00A61P25/20A61P1/00A61P15/00
CPCA61K36/185A61K36/725A61K36/815C12G3/02A61K2300/00
Inventor 熊彪
Owner 鹰潭正道生物科技有限公司
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