Tea and fruit mixed wine and preparation and detection process thereof

Abstract

The invention relates to the technical field of mixed wine, and discloses a tea and fruit mixed wine and a preparation and detection process, and the preparation and detection process comprises the following steps: soaking green tea in hot water of 75-80 DEG C for 3-7 minutes, fishing green tea residues, and heating tea water at intervals at the temperature of 80-85 DEG C until the amount of the tea water is reduced to half of the volume of the tea water; the method comprises the following steps: cleaning fruits, peeling the fruits, cutting the peeled fruits into small blocks, and soaking the small blocks in saline water for 6-10 minutes; juice in the diced fruits is extracted through a centrifugal juicer, and concentrated juice is extracted through a membrane filtration concentration method after preliminary filtration; and carrying out concentration quality inspection on the concentrated tea leaves and fruit juice. The fruit juice formed by mixing the apples and the green dates is also added into the wine as a raw material, so that the problem of yellowing after the wine and the green tea are concentrated and mixed with water is solved, meanwhile, a large amount of vitamins are also supplemented, and the problem of sour and astringent taste after the wine and the green tea are concentrated and mixed with water is solved.

Description

Technical Field

[0001] The invention relates to the technical field of mixed wines, and in particular to a mixed wine integrating tea and fruit and a preparation and detection process thereof. Background Art

[0002] Tea and fruit blends are drinks that combine the aroma and taste of tea and fruit. They usually contain the unique flavor of tea and the sweetness of fruit, with a refreshing and rich taste. They can be used as the basis for cocktails or alcoholic drinks and are widely loved, especially in summer, as they have a certain cooling and thirst-quenching effect. When making such blends, tea is usually used as the base, and different types of fruits and alcoholic drinks are added to create a rich taste.

[0003] The existing patent discloses a tea wine and its preparation method (publication number CN105950352A), which uses tea leaves and sucrose as raw materials, uses distiller's yeast for fermentation, and fully integrates various beneficial substances and tea fragrance of tea leaves into alcohol. Various elements in tea leaves are organically combined to achieve the mellow and soft taste of tea wine. In the technology disclosed in the patent, the organic matter in tea leaves often has a dark yellow color and a sour taste after being directly mixed. In addition, there is a lack of quality inspection of various main additives during the production and preparation process, which easily leads to large differences in the taste of the produced wine products. Summary of the invention

[0004] The main technical problem solved by the present invention is to provide a mixed wine integrating tea and fruit and a preparation and detection process, which solves the problems in the above-mentioned background technology.

[0005] To solve the above technical problems, according to one aspect of the present invention, more specifically, a mixed wine integrating tea and fruit is prepared by the following weight parts: 495-570 weight parts of green tea concentrate, 95-102 weight parts of apple juice, 210-255 weight parts of water, 1.3-1.7 weight parts of cinnamon, and 0.9-1.5 weight parts of lemon juice.

[0006] A preparation and testing process for a mixed wine combining tea and fruit, comprising the following steps:

[0007] S1. Soak the green tea in hot water at 75℃-80℃ for 3-7 minutes, remove the green tea residue and heat the tea water at 80℃-85℃ until the amount of the tea water is reduced to half of its volume;

[0008] S2. Wash the fruit, peel it and cut it into small pieces, then soak it in salt water for 6-10 minutes;

[0009] S3, extracting juice from the cut fruit by a centrifugal juicer, and then extracting concentrated juice by membrane filtration and concentration after preliminary filtration;

[0010] S4. Conduct concentration quality inspection on concentrated tea leaves and juices;

[0011] S5. Choose liquor as the alcohol base. The alcohol content of the selected alcohol base must be between 28% and 35%;

[0012] S6. After mixing alcohol with tea concentrate, concentrated juice and water, the alcohol content should be kept at around 17%-20%;

[0013] S7, testing the concentration of the mixed wine;

[0014] S8. Add cinnamon, mint leaves or lemon juice to the mixed drink for flavoring.

[0015] Furthermore, in step S1, the mass ratio of tea leaves to water is 1:30-50, and when the tea water is heated at intervals, the time of each interval is between 10 and 25 minutes.

[0016] Furthermore, in step S2, the soaking concentration of the salt water is 2%-4%, and the mixed fruits include apples and green dates.

[0017] Furthermore, in step S3, the fruit and water are mixed in a ratio of 1:0.1-0.2.

[0018] Furthermore, in step S4, whether the sampled green tea concentrate meets the concentrate content standard is determined based on the tea polyphenol content, caffeine and water content of the green tea concentrate, as follows:

[0019]

[0020] In the formula, C1 represents the standard coefficient of the sampled green tea concentrate that meets the concentrate content, s represents the content of tea polyphenols, m1 represents the water content in the green tea concentrate, and h represents the caffeine content in the green tea concentrate;

[0021] When 65%≤C1<75%, it means that the sampled green tea concentrate meets the concentration content.

[0022] Furthermore, in step S4, whether the sampled juice meets the concentration content standard is determined based on the vitamin content, sugar content and water content of the juice, as follows:

[0023]

[0024] In the formula, C2 represents the standard coefficient of the sampled juice in accordance with the concentrated juice content, h represents the vitamin content in the juice, m2 represents the water content in the juice, and a represents the sugar content in the juice;

[0025] When C2 ≥ 75%, it means that the sampled juice meets the concentrated content.

[0026] Furthermore, in step S7, the concentrations of alcohol, sugar and tea polyphenols in the mixed wine are sampled and monitored in turn.

[0027] Furthermore, when the alcohol content of the sampled mixed wine is lower than 17%-20%, liquor needs to be added to the mixed wine to supplement the alcohol;

[0028] When the tea polyphenol content of the sampled mixed wine is lower than 0.4%-1.8%, tea concentrate needs to be added to the mixed wine to supplement the amount of tea water;

[0029] When the sugar content of the sampled mixed wine is lower than 3%-9%, fruit juice needs to be added to the mixed wine.

[0030] Beneficial effects:

[0031] 1. The present invention adds apple and green jujube mixed juice as raw material to the wine, which not only solves the problem of yellowing color after the wine and green tea concentrate are mixed with water, but also supplements a large amount of vitamins to solve the problem of sour taste after the wine and green tea concentrate are mixed with water.

[0032] 2. The present invention determines whether the sampled green tea concentrate meets the concentrate content standard by measuring the tea polyphenol content, caffeine and water content of the green tea concentrate, so that the quality of the green tea concentrate for mixing can be quickly tested.

[0033] 3. The present invention determines whether the sampled juice meets the concentration content standard through the vitamin content, sugar content and water content of the juice. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0035] In order to make the technical solution of the present invention clearer, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0036] like Figure 1As shown, according to one aspect of the present invention, a mixed wine combining tea and fruit is provided, which is made of the following parts by weight: 495-570 parts by weight of green tea concentrate, 95-102 parts by weight of apple juice, 210-255 parts by weight of water, 1.3-1.7 parts by weight of cinnamon, and 0.9-1.5 parts by weight of lemon juice.

[0037] A preparation and testing process for a mixed wine combining tea and fruit, comprising the following steps:

[0038] Step 1: Soak green tea in hot water at 75℃-80℃ for 3-7 minutes, remove the green tea residue and heat the tea water at 80℃-85℃ until the amount of tea water is reduced to half of its volume; the mass ratio of tea leaves to water is 1:30-50, and the interval time of each heating of the tea water is between 10-25 minutes.

[0039] Step 2: Wash the fruits, peel and cut into small pieces, then soak them in salt water for 6-10 minutes; the concentration of the salt water should be 2%-4%, and the mixed fruits include apples and green dates.

[0040] Step 3: Extract the juice from the cut fruit by a centrifugal juicer, and then extract the concentrated juice by membrane filtration concentration after preliminary filtration; mix the fruit and water in a ratio of 1:0.1-0.2.

[0041] Step 4: Conduct concentration quality inspection on the concentrated tea leaves and juice.

[0042] Step 5. Choose liquor as the alcohol base. The alcohol content of the selected alcohol base must be between 28% and 35%.

[0043] Step 6. After mixing alcohol with tea concentrate, concentrated juice and water, the alcohol content must be maintained at around 17%-20%.

[0044] Step 7: Test the concentration of the mixed wine.

[0045] Step 8. Add cinnamon, mint leaves or lemon juice to the mixed wine for flavoring.

[0046] In step seven, the concentrations of alcohol, sugar and tea polyphenols in the mixed wine are sampled and monitored in turn.

[0047] When the alcohol content of the sampled mixed wine is lower than 17%-20%, liquor needs to be added to the mixed wine to supplement the alcohol;

[0048] When the tea polyphenol content of the sampled mixed wine is lower than 0.4%-1.8%, tea concentrate needs to be added to the mixed wine to supplement the amount of tea water;

[0049] When the sugar content of the sampled mixed wine is lower than 3%-9%, fruit juice needs to be added to the mixed wine.

[0050] like Figure 1 As shown, the tea polyphenol content, caffeine and water content of the green tea concentrate are used to determine whether the sampled green tea concentrate meets the concentrate content standards, which are:

[0051]

[0052] In the formula, C1 represents the standard coefficient of the sampled green tea concentrate that meets the concentrate content, s represents the content of tea polyphenols, m1 represents the water content in the green tea concentrate, and h represents the caffeine content in the green tea concentrate;

[0053] When 65%≤C1<75%, it means that the sampled green tea concentrate meets the concentration content.

[0054] Comparative Example 1

[0055] The sampled green tea concentrate 1 was tested. The tea polyphenol content of the green tea concentrate 1 was s=65 (mg / 100 ml), the water content in the green tea concentrate was m1=86%, and the caffeine content in the green tea concentrate was h=28 (mg / 100 ml). Then:

[0056]

[0057] Then, the concentration content standard coefficient of Green Tea Concentrate 1 is C1 = 66%. From the above calculation, it can be known that Green Tea Concentrate 1 meets the concentration content standard.

[0058] Example 2

[0059] The sampled green tea concentrate 2 was tested. The tea polyphenol content of the green tea concentrate 2 was s=35 (mg / 100 ml), the water content in the green tea concentrate was m1=86%, and the caffeine content in the green tea concentrate was h=28 (mg / 100 ml). Then:

[0060]

[0061] Then, the concentration content standard coefficient of Green Tea Concentrate 2 is C1 = 60.3%. From the above calculation, it can be known that Green Tea Concentrate 2 does not meet the concentration content standard.

[0062] Example 3

[0063] The sampled green tea concentrate 3 was tested. The tea polyphenol content of the green tea concentrate 3 was s=65 (mg / 100 ml), the water content in the green tea concentrate was m1=86%, and the caffeine content in the green tea concentrate was h=18 (mg / 100 ml). Then:

[0064]

[0065] Then, the concentration content standard coefficient of Green Tea Concentrate 3 is C1 = 76.7%. From the above calculation, it can be known that Green Tea Concentrate 3 does not meet the concentration content standard.

[0066] From the above calculations, we can know that:

[0067]

[0068] The data of comparative example 1 in the above table meets the requirements.

[0069] The vitamin content, sugar content and water content of the juice are used to determine whether the sampled juice meets the concentrate content standards, which are:

[0070]

[0071] In the formula, C2 represents the standard coefficient of the sampled juice in accordance with the concentrated juice content, h represents the vitamin content in the juice, m2 represents the water content in the juice, and a represents the sugar content in the juice;

[0072] When C2 ≥ 75%, it means that the sampled juice meets the concentrated content.

[0073] Comparative Example 4

[0074] The sampled concentrated juice 4 was tested. The vitamin content was h = 47 (mg / 100 ml), the water content in the juice was m2 = 74%, and the sugar content in the juice was a = 8%. Then:

[0075]

[0076] Then, the concentration content standard coefficient of the fruit juice concentrate 4 is C2 = 75%. From the above calculation, it can be known that the fruit juice concentrate 4 meets the concentration content standard.

[0077] Example 5

[0078] The sampled concentrated juice 5 was tested. The vitamin content was h = 27 (mg / 100 ml), the water content in the juice was m2 = 74%, and the sugar content in the juice was a = 8%. Then:

[0079]

[0080] Then, the concentration content standard coefficient of the fruit juice concentrate 5 is C2 = 68.2%. From the above calculation, it can be known that the fruit juice concentrate 5 does not meet the concentration content standard.

[0081] Example 6

[0082] The sampled concentrated juice 6 was tested. The vitamin content was h = 47 (mg / 100 ml), the water content in the juice was m2 = 74%, and the sugar content in the juice was a = 2%. Then:

[0083]

[0084] Then, the concentration content standard coefficient of the fruit juice concentrate 6 is C2 = 63.7%. From the above calculation, it can be known that the fruit juice concentrate 6 does not meet the concentration content standard.

[0085] From the above calculations, we can know that:

[0086]

[0087] In the above table, only the data of Example 4 meets the requirements.

[0088] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A mixed wine combining tea and fruit, characterized in that: The invention comprises the following parts by weight: 495-570 parts by weight of green tea concentrate, 95-102 parts by weight of apple juice, 210-255 parts by weight of water, 1.3-1.7 parts by weight of cinnamon and 0.9-1.5 parts by weight of lemon juice.

2. A preparation and testing process for a mixed wine of tea and fruit according to claim 1, characterized in that: The following steps are involved: S1. Soak the green tea in hot water at 75℃-80℃ for 3-7 minutes, remove the green tea residue and heat the tea water at 80℃-85℃ until the amount of the tea water is reduced to half of its volume; S2. Wash the mixed fruits, peel them and cut them into small pieces, then soak them in salt water for 6-10 minutes; S3, extracting juice from the cut fruit by a centrifugal juicer, and then extracting concentrated juice by membrane filtration and concentration after preliminary filtration; S4. Conduct concentration quality inspection on concentrated tea leaves and juices; S5. Choose liquor as the alcohol base. The alcohol content of the selected alcohol base must be between 28% and 35%; S6. After mixing alcohol with tea concentrate, concentrated juice and water, the alcohol content should be kept at around 17%-20%; S7, testing the concentration of the mixed wine; S8. Add cinnamon and lemon juice to the mixed wine for flavoring.

3. The preparation and detection process of the mixed wine of fusion tea and fruit according to claim 2, characterized in that: In step S1, the mass ratio of tea leaves to water is 1:30-50, and when the tea water is heated at intervals, each interval lasts for 10-25 minutes.

4. The mixed wine of tea and fruit and the preparation and detection process according to claim 2, characterized in that: In step S2, the soaking concentration of the salt water is 2%-4%, and the mixed fruits include apples and green dates.

5. The preparation and detection process of the mixed wine of fusion tea and fruit according to claim 2, characterized in that: In step S3, the fruit and water are mixed in a ratio of 1:0.1-0.

2.

6. The preparation and detection process of the mixed wine of fusion tea and fruit according to claim 2, characterized in that: In step S4, whether the sampled green tea concentrate meets the concentrate content standard is determined based on the tea polyphenol content, caffeine and water content of the green tea concentrate, as follows: In the formula, C1 represents the standard coefficient of the sampled green tea concentrate that meets the concentrate content, s represents the content of tea polyphenols, m1 represents the water content in the green tea concentrate, and h represents the caffeine content in the green tea concentrate; When 65%≤C1<75%, it means that the sampled green tea concentrate meets the concentration content.

7. The preparation and detection process of the mixed wine of fusion tea and fruit according to claim 6, characterized in that: In step S4, whether the sampled juice meets the concentration content standard is determined based on the vitamin content, sugar content and water content of the juice, as follows: In the formula, C2 represents the standard coefficient of the sampled juice in accordance with the concentrated juice content, h represents the vitamin content in the juice, m2 represents the water content in the juice, and a represents the sugar content in the juice; When C2 ≥ 75%, it means that the sampled juice meets the concentrated content.

8. The preparation and detection process of the mixed wine of fusion tea and fruit according to claim 2, characterized in that: In step S7, the concentrations of alcohol, sugar and tea polyphenols in the mixed wine are sampled and monitored in turn.

9. The preparation and detection process of the mixed wine of fusion tea and fruit according to claim 8, characterized in that: When the alcohol content of the sampled mixed wine is lower than 17%-20%, liquor needs to be added to the mixed wine to supplement the alcohol; When the tea polyphenol content of the sampled mixed wine is lower than 0.4%-1.8%, tea concentrate needs to be added to the mixed wine to supplement the amount of tea water; When the sugar content of the sampled mixed wine is lower than 3%-9%, fruit juice needs to be added to the mixed wine.

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