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Juicy peach-white tea blended wine and preparation method

A technology for making peaches and wine, which is applied in the field of wine making to achieve the effect of low cost, sweet and sour taste, sweet and fragrant taste without greasy taste

Pending Publication Date: 2020-01-21
高波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no new type of drink combining fruit wine and tea wine in the market. If there is a mixed wine with good taste of fruit and tea, it will definitely be welcomed by everyone.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0018] A preparation method of peach white tea blended wine, specifically implemented according to the following steps:

[0019] Step 1. Weigh raw materials according to the following parts by weight: 40-60 parts of peach pulp, 10-30 parts of cherry pulp, 20-30 parts of white tea leaves, 8-13 parts of ginseng, 5-8 parts of wolfberry, 5-8 parts of Sophora japonica 6-10 parts of sugar, 3-6 parts of pectinase, 3-6 parts of yeast, 120-180 parts of distilled wine;

[0020] Sweet sugar is one or a mixture of two or more of rock sugar, brown sugar, sucrose, and stevia;

[0021] Step 2. Crushing the peach pulp and cherry pulp, crushing the white tea leaves to powder, then adding the crushed peach pulp, cherry pulp, white tea tea powder and pectinase to the distilled wine for low temperature soaking for 6~ 8h;

[0022] Step 3: Add ginseng, wolfberry, sophora japonica, sweet sugar, and yeast to the distilled liquor, seal and ferment at 0-10°C for one week, filter the dregs, sterilize ...

Embodiment 1

[0027] A peach white tea blended wine, prepared by weighing raw materials according to the following parts by weight: 60 parts of peach pulp, 30 parts of cherry pulp, 20 parts of white tea leaves, 8 parts of ginseng, 5 parts of wolfberry, 5 parts of Sophora japonica, 6 parts of rock sugar , 3 parts of pectinase, 3 parts of yeast, 120 parts of distilled wine; the peach pulp and cherry pulp are crushed, the white tea leaves are crushed to 50 mesh powder, and the crushed peach pulp, cherry pulp, white tea Tea powder and pectinase are added to the distilled wine and soaked at a low temperature of 10°C for 6 hours; ginseng, wolfberry, sophora japonica, rock sugar, and yeast are added to the distilled wine, sealed and fermented at 0°C for one week, and then the dregs are filtered and sterilized. Get peach white tea blended wine.

Embodiment 2

[0029] A peach white tea blended wine, prepared by weighing raw materials according to the following parts by weight: 40 parts of peach pulp, 10 parts of cherry pulp, 20 parts of white tea leaves, 8 parts of ginseng, 5 parts of wolfberry, 5 parts of Sophora japonica, 6 parts of brown sugar , 4 parts of pectinase, 3 parts of yeast, 130 parts of distilled wine; the peach pulp and cherry pulp are crushed, the white tea leaves are crushed to 55 mesh powder, and the crushed peach pulp, cherry pulp, white tea Tea powder and pectinase are added to the distilled wine and soaked at a low temperature of 15°C for 7 hours; ginseng, wolfberry, sophora japonica, brown sugar, and yeast are added to the distilled wine, sealed and fermented at 3°C ​​for one week, and then the dregs are filtered and sterilized. Get peach white tea blended wine.

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PUM

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Abstract

The invention discloses juicy peach-white tea blended wine. The juicy peach-white tea blended wine comprises the ingredients in parts by weight: 40-60 parts of juicy peach fruit pulp, 10-30 parts of cherry fruit pulp, 20-30 parts of white tea leaves, 8-13 parts of radix ginseng, 5-8 parts of lycium barbarum, 5-8 parts of pagoda tree flowers, 6-10 parts of fresh sugar, 3-6 parts of pectinase, 3-6 parts of yeast and 120-180 parts of distilled liquor. The invention further provides a preparation method for the juicy peach-white tea blended wine. The juicy peach-white tea blended wine disclosed bythe invention is unique and good in taste.

Description

technical field [0001] The invention belongs to the technical field of prepared wine, and in particular relates to a prepared wine with peach white tea and a method for preparing the prepared wine with peach white tea. Background technique [0002] In recent years, drinks with novel tastes like milk tea and fruit juice have become more and more popular, and fruit wine and tea wine are such flavor drinks. The fruit wine is prepared with fermented wine or distilled wine as the alcohol base, adding a certain amount of fresh fruit juice, A flavored drink prepared from fruit peels or aromatic plants, flowers, essences and other materials. Tea wine is a drink that combines tea and alcohol. Tea contains a variety of nutrients and functional factors. The tea polyphenols contained in it have the effects of anti-inflammatory, antibacterial, lowering blood fat, anti-radiation and anti-aging. There is no novel drink combining fruit wine and tea wine on the market at present. If there i...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/026C12G3/023
CPCC12G3/024C12G3/026C12G3/023
Inventor 高波
Owner 高波
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