Ziyan tea wine and preparation method thereof

A technology for violet tea and tea soup, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of increasing the production cost of raw materials, interference of tea aroma, and being unsuitable for consumers, so as to improve the Bitter taste, strong layering, astringent effect

Pending Publication Date: 2022-01-11
SICHUAN AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the extra fruit aroma produced by tea wine will interfere with the tea aroma to some extent, which may not suit the needs of many consumers
In addition, in large-scale production, adding fruit juice will also increase the cost of raw material production

Method used

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  • Ziyan tea wine and preparation method thereof
  • Ziyan tea wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Preparation method of purple tea wine, including:

[0022] (1) Select the spring 1 bud 2 leaf purple tea tree variety fresh leaves as raw materials, according to the killing-rational-dry process, the purple green tea;

[0023] (2) Press tea, water ratio of 1:50 (g / m L) with 85 ° C drinking water to extract tea for 10min, filter to get tea soup ready;

[0024] (3) Tea soup is hot through skimmed cotton filtration, gauze filtration, food grade vacuum pump filtration, cooling after 0.22um filter, sterilization, sterilization tea soup;

[0025] (4) Adding 18% of the mass ratio of sucrose, 3 g / L of ammonium sulfate, 65 mg / L of potassium sulfate and 0.2% volume ratio of brewing yeast, stir the tea soup uniform;

[0026] (5) Two-segment fermentation will be prepared in the formulation of tea soup, including:

[0027] Pre-fermentation: An oxygen fermentation was performed on the fermentation container. At this time, the fermented temperature was 20 ° C until the fermentation ...

Embodiment 2

[0032] Preparation method of purple tea wine, including:

[0033] (1) Select the spring 1 bud 2 leaf purple tea tree variety fresh leaves as raw materials, according to the killing-rational-dry process, the purple green tea;

[0034] (2) Press tea, water ratio of 1:50 (g / m L) with 85 ° C drinking water to extract tea for 10min, filter to get tea soup ready;

[0035] (3) Tea soup is hot through skimmed cotton filtration, gauze filtration, food grade vacuum pump filtration, cooling after 0.22um filter, sterilization, sterilization tea soup;

[0036] (4) Adding 18% of the mass ratio of sucrose, 3 g / L of ammonium sulfate, 50 mg / L of potassium sulfate, and 0.2% by volume ratio of brewing yeast, stir the tea soup uniform;

[0037] (5) Two-segment fermentation will be prepared in the formulation of tea soup, including:

[0038] Pre-fermentation: An oxygen-free fermentation was performed on the fermentation container. At this time, the fermentation temperature was 15 ° C until the s...

Embodiment 3

[0043] Preparation method of purple tea wine, including:

[0044] (1) Select the spring 1 bud 2 leaf purple tea tree variety fresh leaves as raw materials, according to the killing-rational-dry process, the purple green tea;

[0045] (2) Press tea, water ratio of 1:50 (g / m L) with 85 ° C drinking water to extract tea for 10min, filter to get tea soup ready;

[0046] (3) Tea soup is hot through skimmed cotton filtration, gauze filtration, food grade vacuum pump filtration, cooling after 0.22um filter, sterilization, sterilization tea soup;

[0047] (4) Adding 18% mass ratio of sucrose, 3 g / L of ammonium sulfate, 80 mg / L of potassium sulfate and 0.2% volume ratio of Saccharomyces, stir the tea soup uniform;

[0048] (5) Two-segment fermentation will be prepared in the formulation of tea soup, including:

[0049] Pre-fermentation: Oxygen fermentation was performed on the fermentation container, at which time the fermentation temperature was 25 ° C until the surface of the ferme...

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Abstract

The present invention discloses a Ziyan tea wine and a preparation method thereof. The preparation method comprises the following steps: selecting fresh leaves of a Ziyan tea tree with one bud and two leaves in spring as raw materials, performing fixation, carding and drying to obtain Ziyan green tea, extracting the tea leaves with water at 85 DEG C for 10 minutes according to the ratio of tea to water being 1:50 (g/mL), and collecting tea soup; adding cane sugar with the mass ratio of 18%, ammonium sulfate with the concentration of 3 g/L and potassium metabisulfite with the concentration of 50-80 mg/L into the tea soup; and finally, adding saccharomyces cerevisiae accounting for 0.2% of the volume of the tea soup, then placing the prepared tea soup in a fermentation box to be subjected to primary fermentation and secondary fermentation, performing centrifugation for 10 min after fermentation is finished, or using a clarifying agent with positive charges for clarifying wine liquid, performing ultrafiltration treatment through a hollow fiber membrane, obtaining clarified wine liquid, sterilizing the wine liquid for 15 min at the constant temperature of 65 DEG C, and obtaining the Ziyan tea wine. The tea soup subjected to fermentation treatment has richer anthocyanin, and cane sugar in a specific proportion is added, so that the tea wine is bright in color, rich in wine aroma, rich in astringency in taste, high in layering sense, high in consumer acceptability and lower in cost.

Description

Technical field [0001] The present invention belongs to the technical field of purple tea wine, involving a method of preparing natural fermentation tea and purple tea wine made by the preparation method. Background technique [0002] Tea wine refers to a drinking wine produced by a tea as a designer with tea, and has been produced by fermentation or formulation. Suitable drinking has certain health effects due to active substances such as chican tea, teaine, flavonoids and trace elements. Fermented tea wine is a low-level tea wine prepared by fermentation of sugar, juice and yeast in tea soup. In recent years, domestic and foreign scholars have conducted more research on fermentation tea, current fermentation tea, multi-use method of adding juice in tea soup, is fermented by Saccharomyces. The purpose of adding juice is mainly to make the obtained tea wine have a certain fruit. However, the extra fruit aroma produced by tea wine will cause certain interference to tea incense, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/026C12H1/065C12H1/18C12R1/865
CPCC12G3/02C12G3/026C12H1/061C12H1/18
Inventor 胥伟贾文宝王子欣唐茜杨洋
Owner SICHUAN AGRI UNIV
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