Tea wine and preparing method thereof

Abstract

The invention provides tea wine and a preparing method thereof. The tea wine is mainly prepared from, by weight, 50-100 parts of bagasse pith, 1-2 parts of starch, 10-20 parts of tea leaves, 5-8 partsof thelephora ganbajun and 3-5 parts of rhizoma polygonati. The preparing method of the tea wine mainly includes the following steps of mixing and wetting the impurity-removed bagasse pith with water, adding the starch to the bagasse pith for constant-temperature fermentation, smashing dry tea leaves to obtain tea powder, weighing the tea powder, thelephora ganbajun, rhizoma polygonati, bagasse pith and starch fermentation objects, adding base wine for soaking for 20-30 days to obtain soaked wine, and conducting filtering and saccharifying, low-temperature constant-pressure filling and sterilizing on the soaked wine to obtain the tea wine. The tea wine is mellow and sweet in taste and fragrant in smell, is free of side effects after being drunk and has the functions of improving the immunity, reducing blood lipid, promoting digestion, tonifying the stomach and reducing the morbidity of cardia-cerebrovascular diseases and heart diseases after being drunk properly.

Description

technical field [0001] What the present invention relates to is a kind of processing method of drinking wine, specifically a kind of tea wine and its preparation method. Background technique [0002] It is understood that the annual production of bagasse produced by sugar production in the world can reach hundreds of millions of tons, and the annual output of dry bagasse in my country is about 8 million tons. At present, less than 10% of the bagasse is used in my country, and the rest are burned as fuel. Resources It's a pity to waste it. [0003] Bagasse, a by-product of sugar mills, is an important source of raw materials for the paper industry. Because bagasse contains 30% sugarcane pith, this part of sugarcane pith has no interweaving force, so the sugarcane pith must be removed as much as possible during the preparation process. [0004] At present, more attention is paid to the research and utilization of sugarcane pith, which is mainly used as feed. However, as feed,...

AI Technical Summary

Problems solved by technology

[0015] Most of the above-mentioned tea wines are blended with white wine, such as in patent application number CN102994331B and patent application number CN103695255B, which cause the tea wine to be acidic, and the wine taste is strong during drinking, which affects the taste. The health effects of tea are affected

Some tea wine is added with koji or glucoamylase, such as patent application number CN104371887B and patent application number: CN201310588936, the brewed tea wine has a bitter taste and poor taste

There are also tea wine such as patent application number CN103695255B, a kind of production method of mulberry fruit dew tea wine, which uses more raw materials, which is easy to cause uncoordinated taste, astringent, and flocculent precipitation.