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A kind of tea wine beverage and its preparation method and device

A preparation device and a technology for tea wine, applied in the field of tea beverages, can solve the problems of high cost, insufficient flavor, and low nutrient content in tea leaves, and achieve the effects of improved conversion rate and full natural properties

Active Publication Date: 2021-03-16
HUNAN GUDONGCHUN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product obtained in this way has a high cost due to the use of finished tea leaves as raw materials; the nutrient content of the tea leaves in the tea extract produced by the extraction method is very small; the special components of the tea inhibit the growth of yeast and reduce its fermentation efficiency. Fewer nutrients and less flavor

Method used

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  • A kind of tea wine beverage and its preparation method and device
  • A kind of tea wine beverage and its preparation method and device

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A tea wine beverage is characterized in that it is made of the following raw materials in weight ratio: tea mother liquor 9, liquor concentration 50% vol50, demineralized water 30, glucose powder 5, cellulase 0.4.

[0020] A preparation method for tea wine beverage, characterized in that the steps are as follows:

[0021] 1. Preparation of tea mother liquor:

[0022] According to the weight ratio, weigh 1.5 minutes of dry tea leaves, crush them to a particle size of less than 0.5mm, soak them in 50% vol white wine for 25 minutes after crushing, stir them thoroughly for 4 minutes, and oscillate them with ultrasonic waves at room temperature for 72 hours , stirring once every 24 hours, each time for 2 minutes; after the conversion, seal and stand for 7 days, then centrifuge to obtain the mother liquor, put it into a container, seal and stand for later use;

[0023] 2. Deployment:

[0024] Weigh 8 kg of spare tea mother liquor, 20 kg of 50% vol white wine, 30 kg of demin...

Embodiment 2

[0028] Embodiment two: a kind of tea wine beverage and its preparation method are the same as embodiment one, and the preparation device is different:

[0029] exist figure 2 Among them, a preparation device for tea wine beverages, including a preparation device for tea mother liquor, a blending device, a filter, a filling and inspection device, is characterized in that the filter is a diatomite filter, and the diatomite filter 1 includes The upper mixing tank 2, the upper cover of the mixing tank 2 has a feed pipe 3 for the filtrate and a diatomite feed funnel 4, and an electronic flowmeter 5 and a diatomite feed funnel are installed on the feed pipe 3 for the filtrate. There is a feed belt 21 and an electronic belt scale 6 above the top of the 4. There is a discharge pipe 7 on the left and right of the bottom of the mixing tank 2. There is an electromagnetic discharge valve 8 on the discharge pipe 7. The discharge pipe 7 communicates with the upper part of the filter bucket...

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Abstract

The invention relates to a tea alcoholic beverage, a preparation method and device thereof. The tea alcoholic beverage is prepared from the following raw materials by weight: 8-10 parts of a tea mother solution, 20-80 parts of 50%vol liquor, 20-40 parts of softened water, 3-8 parts of glucose powder, and 0.3-0.5 part of cellulase. The preparation method comprises the steps of: 1. preparation of the tea mother solution; 2. blending; 3. filtering, filling and inspection. The invention has the beneficial effects that: dried tea leaves are crushed to a particle size of less than 0.5mm, then the crushed tea leaves are soaked in liquor, ultrasonic oscillation is carried out, then centrifugal filtration is performed to obtain the mother solution, and then blending and standing alcoholization arecarried out to obtain tea alcoholic beverages of different alcohol contents. The tea leaf raw materials have fuller and more complete natural properties. ultrasonic oscillation soaking and a proper ethanol ratio are employed for the ultrafine grinded tea to bring increase of the conversion rate, so that the natural nutritional ingredients and mineral trace elements of the tea can be maximumly enriched, and the product can be more ecological and more nutritious.

Description

technical field [0001] The invention belongs to an alcohol-containing tea drink, in particular to a tea wine drink and its preparation method and device. Background technique [0002] Existing tea wine beverages are usually made of finished tea leaves as raw materials; the tea extract is obtained by leaching, and then added to the traditional process of yeast fermentation, distillation or aroma distillation. The product obtained in this way has a high cost due to the use of finished tea leaves as raw materials; the nutrient content of the tea leaves in the tea extract produced by the extraction method is very small; the special components of the tea inhibit the growth of yeast and reduce its fermentation efficiency. It has few nutrients and lacks flavor. Contents of the invention [0003] In view of the above problems, the present invention provides a tea wine beverage and its preparation method, which has a high conversion rate of tea raw materials, can maximize the enri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/055
CPCC12G3/04
Inventor 唐春仙
Owner HUNAN GUDONGCHUN TEA IND