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Flower fragrance type tea wine and preparation method thereof

A flower-flavored, tea wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of weak taste of tea soup, inability to fully integrate the aroma of tea leaves, and difficulty in fully dissolving tea leaves, etc., and achieve the effect of mellow taste.

Inactive Publication Date: 2018-11-30
福建省海上茶香茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The Chinese patent No. CN102994331A discloses a method for preparing tea wine. The active ingredients in the tea leaves are extracted with white wine, and then mixed and blended. In this method, the tea leaves are only extracted without fermenting the tea leaves. The tea polyphenols and amino acids are difficult to dissolve in alcohol, and it is difficult to fully dissolve the active ingredients in the tea leaves through liquor extraction for a short time, and the liquor itself is strong, while the taste of the tea soup is relatively light, and the taste of the prepared tea wine still has the flavor of liquor. mainly, cannot fully integrate the aroma of tea leaves, and in the prior art

Method used

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Examples

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preparation example Construction

[0018] The present invention also provides a preparation method of flower-flavored tea wine, comprising the following steps:

[0019] Step 1: Steam the glutinous rice and cool it down to 20-25°C;

[0020] Step 2: Add red yeast rice to the steamed and cooled glutinous rice, and stir well;

[0021] Step 3: Store the glutinous rice with red yeast rice in a light-proof environment at 20-25°C for 2-4 days to make the red yeast rice aerobically develop bacteria;

[0022] Step 4: Put the mixture of glutinous rice and red yeast rice that has undergone aerobic fermentation into an airtight container, and add green tea, chrysanthemum, honeysuckle, rose, peach, jasmine, lotus leaf, mint and distilled water in proportion to the airtight container. Store in an environment of 26-30°C for 30-35 days to fully ferment the red yeast rice and brew tea wine;

[0023] Step 5: Squeeze the mixture in the airtight container, and filter the liquid in the container to prepare flower-flavored tea wine...

Embodiment 1

[0034] A flower-flavored tea wine prepared from the following raw materials:

[0035] 55g green tea; 11g chrysanthemum; 12 honeysuckle; 14g rose; 12g peach; 11g jasmine; 3g lotus leaf; 4g mint; 26g red yeast rice; 180g glutinous rice; 450g distilled water.

[0036] A method for preparing flower-flavored tea wine, comprising the following steps:

[0037] Step 1: steam the glutinous rice and cool it down to 20°C;

[0038] Step 2: Add red yeast rice to the steamed and cooled glutinous rice, and stir well;

[0039] Step 3: Store the glutinous rice added with red yeast rice in a light-proof environment at 20°C for 2 days, so that the red yeast rice can develop bacteria aerobically;

[0040] Step 4: Put the mixture of glutinous rice and red yeast rice that has undergone aerobic fermentation into an airtight container, and add green tea, chrysanthemum, honeysuckle, rose, peach, jasmine, lotus leaf, mint and distilled water in proportion to the airtight container. Store in an envir...

Embodiment 2

[0043] A flower-flavored tea wine prepared from the following raw materials:

[0044] 50g green tea; 10g chrysanthemum; 9 honeysuckle; 12g rose; 10g peach; 10g jasmine; 2g lotus leaf; 2g mint; 23g red yeast rice; 150g glutinous rice; 400g distilled water.

[0045] A method for preparing flower-flavored tea wine, comprising the following steps:

[0046] Step 1: Steam the glutinous rice and cool it down to 22°C;

[0047] Step 2: Add red yeast rice to the steamed and cooled glutinous rice, and stir well;

[0048] Step 3: Store the glutinous rice with red yeast rice in a light-proof environment at 22°C for 3 days to make the red yeast rice aerobically develop bacteria;

[0049] Step 4: Put the mixture of glutinous rice and red yeast rice that has undergone aerobic fermentation into an airtight container, and add green tea, chrysanthemum, honeysuckle, rose, peach, jasmine, lotus leaf, mint and distilled water in proportion to the airtight container. Store at 28°C for 33 days to ...

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PUM

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Abstract

The invention relates to the technical field of beverage preparation, and in particular relates to flower fragrance type tea wine and a preparation method of the flower fragrance type tea wine. According to the flower fragrance type tea wine and the preparation method of the flower fragrance type tea wine, on the basis of the raw materials of the tea wine, various auxiliary materials including flos chrysanthemi, honeysuckle flowers, rose flowers and the like are added in green tea leaves, sticky rice red yeast is then adopted for carrying out fermentation, so that the various raw materials including green tea leaves, flos chrysanthemi, honeysuckle flowers and the like are sufficiently fermented in the oxygen-free environment, meanwhile, during the preparation process, digestion adopting boiling water is not used, so that the active ingredients in the raw materials are not damaged, the various raw materials are slowly fermented for generating alcohol, but are not digested or blended directly through finished product wine, therefore, the fragrance of tea leaves and the fragrance of various flowers in the raw materials are fully exerted, the tea fragrance, the flower fragrance and thefragrance of red kojic rice wine are perfectly mixed, and thus the mouthfeel is mellower.

Description

technical field [0001] The invention relates to the technical field of drink preparation, in particular to a flower-flavored tea wine and a preparation method thereof. Background technique [0002] Tea and wine are usually independent beverages. Drinking alcohol in moderation can promote blood circulation, and drinking tea in moderation can refresh the mind and aid digestion. How to scientifically combine tea and wine to prepare new healthy drinks is a topic that people in the industry are striving to explore. [0003] The Chinese patent No. CN102994331A discloses a method for preparing tea wine. The active ingredients in the tea leaves are extracted with white wine, and then mixed and blended. In this method, the tea leaves are only extracted without fermenting the tea leaves. The tea polyphenols and amino acids are difficult to dissolve in alcohol, and it is difficult to fully dissolve the active ingredients in the tea leaves through liquor extraction for a short time, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄燕珍
Owner 福建省海上茶香茶业有限公司