Wuniuzao tea tree flower wine and preparation method thereof

Abstract

The invention belongs to the technical field of tea products, and particularly relates to Wuniuzao tea flower wine and a preparation method thereof.The preparation method comprises the steps that S1, Wuniuzao tea flowers are pretreated; s2, preparing base liquor of the flower liquor; s3, performing post-treatment on the base liquor of the flower liquor; s4, preparing a Wuniuzao tea flower characteristic substance extracting solution; s5, finished product wine preparation, sterilization and filling. The Wuniuzao tea flower wine prepared by the preparation method has the advantages of being rich in fragrance, soft and sweet in taste, rich in layers, high in content of components beneficial to human bodies and low in content of heavy metal ions.

Description

Technical Field

[0001] The invention belongs to the technical field of tea product processing, and in particular relates to Wuniuzao tea tree flower wine and a preparation method thereof. Background Art

[0002] Wenzhou Wuniu Zao Tea has a long history, with a cultivation history of about 300 years. Because its origin is in Luodong Township and Wuniu Town, Yongjia County, Wenzhou City, and this tea tree can be picked around the spring equinox, about half a month earlier than other varieties, it is called "Wuniu Zao". Because it first appeared under the ridge, it can also be called "Lingxia Tea". Yongjia County is located in the southeast of Wenzhou City, Zhejiang Province, crossing the Nanxi River, located in the lower reaches of the Oujiang River, at the 28th parallel north latitude, with a total area of ​​2.6 square kilometers, accounting for 1 / 4 of the entire city of Wenzhou. Yongjia County is in a subtropical monsoon climate, with distinct four seasons and abundant rainfall. It has a unique "eight mountains, one water, and one field" landform, and is rich in iron and aluminum oxides, so the soil is red in color, which is suitable for growing tea trees. At present, Yongjia is one of the important production areas of Zhejiang green tea and the "Hometown of Wuniu Zao Tea in China". The tea industry is one of the leading industries in Yongjia County. As a famous Chinese tea, Wuniuzao has strong resistance to adversity, high yield and a wide planting area in China.

[0003] Under the background of economic globalization, my country's economy and culture are constantly developing. Driven by the cultural industry, the tourism industry has produced many emerging tourism products. At the same time, the diversified development of culture has also led to the diversification of tourism products. As an important part of my country's cultural history, tea culture not only reflects the wisdom of my country's working people, but is also a unique treasure of my country. In the development of the tourism industry, combining tea culture with tourism culture is an important direction to promote the development of tourism. The unique advantage of Wenzhou Wuniu Morning Tea has gradually become an important tourist resource for folk tourism, playing a very important role in promoting the development of the tourism industry. However, the actual resource utilization rate and value utilization rate of the existing Wuniu Morning Tea are not high. In order to improve the actual utilization rate of Wuniu Morning Tea and effectively improve the economic benefits of tea farmers, technicians in this field have conducted various studies, among which the most important research is the high value and functional utilization of tea resources and the diversified development of tea products. At present, the application of Wuniu Morning Tea is still limited to the preparation of conventional tea brewing and processing, and the tea leaves used are all tender leaves, and other parts of the Wuniu Morning Tea tree have not yet been utilized.

[0004] For a long time, people have focused on picking the young leaves of Wuniuzao tea trees to make tea. As for the flowers, they are usually left to fend for themselves. Some tea gardens even need to spray plant growth regulators to remove flowers and fruits in order to retain nutrients and achieve high yields. This operation method not only increases the cost of manual intervention and leads to waste of tea flower resources, but also causes chemical pollution of tea trees. In fact, the growth cycle of tea flowers is longer than that of flowers of other plants. They are rich in protein, polyphenols, tea polysaccharides, amino acids, vitamins and other beneficial ingredients and active substances. Studies have shown that the total sugar content and protein content in tea flowers are higher than those in tea leaves, and the amino acid content in tea flowers is also extremely high. The beneficial ingredients and active substances in tea flowers have multiple effects on the human body, such as detoxification, lipid reduction, anti-cancer, nourishment and beauty, especially the antioxidant function of tea flowers is very prominent.

[0005] If we can make full use of the Wuniuzao tea tree flower resources and prepare diversified tea products, it will not only achieve the comprehensive utilization of Wuniuzao tea resources and improve the economic benefits of tea trees, but also create good conditions for high tea yields by picking tea tree flowers. This will be beneficial to promoting the promotion of tea culture, the development of local tourism, and the development of tea products.

[0006] In view of this, the present invention proposes a Wuniu Zaocha tea tree flower wine and a preparation method thereof, so as to fully explore and develop the uses and effects of Wuniu Zaocha, a local specialty tea resource. Summary of the invention

[0007] The purpose of the present invention is to provide a Wuniuzao tea tree flower wine and a preparation method thereof in view of the above-mentioned technical problems, so as to realize the comprehensive utilization of tea resources and provide diversified tea products.

[0008] In view of this, the present invention provides a method for preparing Wuniuzao tea tree flower wine, comprising the steps of: S1, pretreatment of Wuniuzao tea tree flowers: washing, withering, and killing the fresh flowers of Wuniuzao tea trees, drying them in an oven, and then crushing them to obtain Wuniuzao tea tree trunk pollen for later use; S2, preparation of flower wine base wine: soak glutinous rice, steam it, pour water to cool it down, then add wine yeast and water, pour it into a container, seal it, let it stand, ferment it for 2 to 5 days, add some Wuniuzaocha tree trunk pollen, seal it again, let it stand, ferment it, and then you can make wine; S3, post-treatment of the flower wine base wine: filtering, settling, and distilling the wine in sequence to obtain the post-treated flower wine base wine; S4, preparation of Wuniuzaocha tree flower characteristic substance extract: the remaining Wuniuzaocha tree trunk pollen is sequentially subjected to distillation, expansion, water extraction, and concentration to obtain Wuniuzaocha tree flower characteristic substance extract; S5, preparation, sterilization and filling of finished wine: adding the extract of characteristic substances of Wuniuzao tea tree flowers to the base wine, stirring, mixing and sterilizing, and then filling to obtain the finished Wuniuzao tea tree flower wine.

[0009] Furthermore, the mass ratio of the total amount of Wuniu Zaocha tree trunk pollen prepared in step S1 to the glutinous rice used in step S2 is (0.5~3):100, 10~30wt% of the Wuniu Zaocha tree trunk pollen prepared in step S1 is used for the preparation of flower wine base wine, and the remaining Wuniu Zaocha tree trunk pollen is used for the preparation of Wuniu Zaocha tree flower characteristic substance extract.

[0010] Further, the step S4 includes: S41, distillation treatment: mixing the Wuniuzaocha tree trunk pollen with deionized water for distillation treatment at a distillation temperature of 60-90° C., collecting the liquid after distillation and condensation to obtain a primary Wuniuzaocha tree flower characteristic substance extract, cooling the remaining mixed liquid in the distillation bottle, and centrifuging to obtain a secondary Wuniuzaocha tree flower characteristic substance extract and pollen precipitate; S42, puffing treatment: after adding water to the pollen precipitate obtained in step S41 and starch, the mixture is puffed to obtain a pollen puff; S43, water extraction and concentration treatment: adding water to the pollen puff to perform water extraction treatment, and then filtering to obtain a filtrate which is a three-time Wuniuzao tea tree flower characteristic substance extract; S44, mixing the first, second and third Wuniuzao tea tree flower characteristic substance extracts, and concentrating them at low temperature to obtain the Wuniuzao tea tree flower characteristic substance extract.

[0011] Further, the step S44 includes: Take the filter residue obtained by filtration in the step S43, add white carbon black and chitosan to the filter residue to treat the filter residue; then mix the secondary and tertiary Wuniuzao tea tree flower characteristic substance extracts, add the treated filter residue, oscillate and adsorb at room temperature for 30 to 60 minutes, perform solid-liquid separation, mix the separated extract with the primary Wuniuzao tea tree flower characteristic substance extract, and obtain the Wuniuzao tea tree flower characteristic substance extract after low-temperature concentration.

[0012] Furthermore, in the step S42, the mixture is puffed by extrusion to obtain a pollen puff.

[0013] Furthermore, in step S42, the mass ratio of pollen sediment, starch and water is (10-50): (20-40): (30-50).

[0014] Furthermore, in step S43, the process of water extraction is as follows: First, the pollen puff and deionized water are placed in a reactor and heated to 80-95°C for water extraction for 2-3 hours. After that, 20%-40% of the extract in the reactor is released, and then deionized water preheated to 80-95°C is added to the reactor for water extraction for 0.5-1 hour. After repeatedly releasing the extract in the reactor and adding deionized water 2-3 times, the water extraction process is completed.

[0015] Furthermore, in step S43, the process of water extraction is as follows: Put the pollen puff and deionized water preheated to 80-100°C into a subcritical extraction device, then increase the pressure in the subcritical extraction device to 3-8MPa, and extract at this pressure for 20-40min, then close the subcritical extraction device and allow the liquid in it to cool naturally to room temperature; or, First, the pollen puff and deionized water preheated to 80-100°C are placed in a subcritical extraction device, and then the water temperature is gradually increased at a rate of 5-10°C every 5 minutes, and the water temperature is gradually increased from the initial temperature to 220°C. After the water temperature rises to 220°C, it is kept at this temperature for 5-10 minutes, and then the subcritical extraction equipment is closed to allow the liquid inside to cool naturally to room temperature.

[0016] Further, in the step S44, the amount of white carbon black added is 3 to 8 times the weight of the Wuniuzaocha tree trunk pollen added in step S41, and the amount of chitosan added is 0.3 to 0.5 of the weight of the Wuniuzaocha tree trunk pollen added in step S41. The treatment process of the filter residue is as follows: The pollen puff after water extraction treatment is filtered to obtain a filtrate and a filter residue. The filter residue, white carbon black and chitosan aqueous solution are mixed, and an acidic or alkaline solution is added to adjust the pH of the mixture to 7-9. The mixture is then dried, ground and sieved to obtain treated filter residue particles.

[0017] The beneficial effects of the present invention are: The Wuniuzao tea tree flower wine prepared by the invention has the advantages of strong fragrance, sweet taste, rich layers, high content of ingredients beneficial to human body and low content of heavy metal ions. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 The present invention is a schematic diagram of the preparation process of the Wuniuzao tea tree flower wine. DETAILED DESCRIPTION

[0019] The technical solutions in this application will be described clearly below in conjunction with specific embodiments. Obviously, the described embodiments are part of the embodiments of this application, rather than all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments in this application belong to the scope of protection of this application.

[0020] In the description of this application, it should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to this application. The techniques, methods and devices known to ordinary technicians in the relevant field may not be discussed in detail, but where appropriate, the techniques, methods and devices should be considered as part of the authorization specification. In all examples shown and discussed here, any specific values ​​should be interpreted as merely exemplary and not as a limitation.

[0021] It should be noted that, in the present application, the terms "comprise", "include" or any other variant thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, an element defined by the sentence "comprises one..." does not exclude the presence of other identical elements in the process, method, article or device including the element. In addition, it should be noted that the scope of the method and device in the embodiment of the present application is not limited to performing functions in the order shown or discussed, and may also include performing functions in a substantially simultaneous manner or in reverse order according to the functions involved, for example, the described method may be performed in an order different from that described, and various steps may also be added, omitted, or combined. In addition, the features described with reference to certain examples may be combined in other examples.

[0022] A method for preparing Wuniuzao tea tree flower wine comprises the following steps: S1, pretreatment of Wuniuzaocha tree flowers: washing the picked Wuniuzaocha tree flowers, spreading them out or drying them in the sun at room temperature or in the sun until they wilt, and then drying them in an oven to obtain Wuniuzaocha tree dried flowers, crushing the Wuniuzaocha tree dried flowers to obtain Wuniuzaocha tree dried pollen for later use; S2, preparation of flower wine base wine: soak glutinous rice, steam it, pour water to cool it down, then add wine yeast and water, pour it into a container, seal it, let it stand, ferment it for 2 to 5 days, add part of the Wuniuzaocha tree trunk pollen prepared in step S1, seal it again, let it stand, ferment it, and then the wine can be produced; S3, post-treatment of the flower wine base wine: filtering, settling and distilling the wine obtained in step S2 in sequence to obtain the post-treated flower wine base wine; S4, preparation of Wuniuzaocha tree flower characteristic substance extract: the Wuniuzaocha tree trunk pollen obtained in the remaining step S1 is sequentially subjected to distillation, puffing, water extraction, and concentration to obtain Wuniuzaocha tree flower characteristic substance extract; S5, preparation, sterilization and filling of finished wine: add the Wuniuzao tea tree flower characteristic substance extract obtained in step S4 to the flower wine base wine obtained in step S3, and after stirring, mixing and sterilization, fill it to obtain the Wuniuzao tea tree flower wine finished wine.

[0023] Furthermore, in the present invention, the mass ratio of the total amount of Wuniuzaocha tree pollen obtained in step S1 to the glutinous rice used in step S2 is (0.5-3):100, and the glutinous rice is the weight of dry glutinous rice before soaking.

[0024] Preferably, 10-30 wt % of the Wuniu Zaocha tree trunk pollen obtained in step S1 is used for the preparation of flower wine base, and the remaining Wuniu Zaocha tree trunk pollen is used for the preparation of Wuniu Zaocha tree flower characteristic substance extract.

[0025] As some examples of the present invention, in the step S2, the fermentation time after adding the Wuniuzaocha tree trunk pollen should be no less than 50 days, preferably 2 to 6 months.

[0026] When brewing existing camellia wine, tea flowers are mostly added to white sugar water, and then yeast is added for fermentation and blended into finished wine. However, this method has a serious defect: nectar, tea saponins and other substances contained in tea flowers will inhibit yeast, thereby affecting fermentation. To this end, people have developed various types of yeast, such as sugar-tolerant yeast. Although sugar-tolerant yeast can grow and ferment in a high-sugar environment, its activity is still inhibited by certain components in nectar and other substances. In addition, the types and properties of sugar-tolerant yeast vary. Not all sugar-tolerant yeasts are suitable for brewing camellia wine. In practical applications, it is necessary to screen and test a variety of yeasts to find the strain that is most suitable for brewing camellia wine. At the same time, the fermentation conditions of sugar-tolerant yeast are different from those of ordinary yeast, and it is necessary to more finely control parameters such as fermentation temperature, pH value, and oxygen content to ensure the smooth progress of the fermentation process and the quality of the product. In addition, the production and screening costs of sugar-tolerant yeast are high, which will lead to an increase in the production cost of camellia wine and affect the market competitiveness of the product.

[0027] The present invention adopts a method of preparing the Wuniuzao tea tree flower characteristic extract and the flower wine base wine separately, and then blending the Wuniuzao tea tree flower characteristic extract with the flower wine base wine to prepare the Wuniuzao tea tree flower wine finished product. This method can not only avoid the use of yeast to ferment the tea tree flowers, but also reduce the amount of Wuniuzao tea tree trunk pollen added during the fermentation of the flower wine base wine, while enriching the types and contents of flavor substances in the camellia wine, and improving the quality and taste of the camellia wine. In addition, the Wuniuzao tea tree flower characteristic extract added in the present invention can better retain the unique aroma, beneficial ingredients and active substances of the Wuniuzao tea tree flowers, so that the prepared Wuniuzao tea tree flower wine can be distinguished from similar products in the market and be more competitive.

[0028] As some examples of the present invention, in step S1, the fresh flowers of the Wuniuzao tea tree can be placed at room temperature for 10 to 20 hours to obtain withered Wuniuzao tea tree flowers; or the fresh flowers of the Wuniuzao tea tree can be spread out in the sun for 3 to 5 hours to obtain withered Wuniuzao tea tree flowers.

[0029] As some examples of the present invention, in step S1, the withered Wuniuzao tea tree flowers can be placed in an oven at 130-170° C. for 5-10 minutes.

[0030] As some examples of the present invention, in step S1, the process of drying the flowers of the Wuniu Zaocha tree can be carried out in an oven at 50-80°C, and the moisture content of the dried flowers of the Wuniu Zaocha tree should be no higher than 5%.

[0031] As some examples of the present invention, in the step S2, the preparation process of the flower wine base wine is as follows: first, soak the glutinous rice for 5 to 10 hours, then take out the soaked glutinous rice, steam it, pour water to cool it down to 20 to 35°C, and then add koji and water, wherein the amount of koji added is 0.3 to 0.5 kg of koji per 100 kg of glutinous rice based on the dry weight of the glutinous rice, and the amount of water added is 5 to 8 times the amount of koji added; then, pour the glutinous rice with koji added into a container, seal, let stand, and ferment for 2 to 5 days, then add 10 to 30 wt% of the Wuniu Zaocha tree trunk pollen obtained in step S1, and seal, let stand, and ferment again. The fermentation temperature is 10 to 18°C, and the wine can be produced after 180 days of fermentation.

[0032] As some examples of the present invention, in step S3, the wine obtained by fermentation in step S2 is first filtered, then allowed to stand and settle at room temperature, and then the settled wine is placed in a distiller for distillation to obtain post-treated flower wine base wine.

[0033] Further, the step S4 includes: S41, distillation treatment: mixing the pollen of the Wuniuzaocha tree trunk with deionized water in a weight ratio of (0.5-1):(8-15) and performing distillation treatment, the distillation temperature is 60-90°C, the distillation time is 20-30 min, collecting the liquid after distillation and condensation to obtain a primary Wuniuzaocha tree flower characteristic substance extract, cooling the remaining mixed liquid in the distillation bottle, and centrifuging to obtain a supernatant and a pollen precipitate, wherein the supernatant is recorded as a secondary Wuniuzaocha tree flower characteristic substance extract; S42, puffing treatment: after adding water to the pollen precipitate obtained in step S41 and starch, the mixture is puffed to obtain a pollen puff; S43, water extraction and concentration treatment: adding water to perform water extraction treatment on the pollen puff, filtering the pollen puff after the water extraction treatment, and recording the obtained filtrate as the three-time Wuniuzao tea tree flower characteristic substance extract; S44, mixing the first Wuniuzao tea tree flower characteristic extract, the second Wuniuzao tea tree flower characteristic extract and the third Wuniuzao tea tree flower characteristic extract, and concentrating at low temperature to obtain the Wuniuzao tea tree flower characteristic extract.

[0034] Furthermore, the step S44 may also include: Take the filter residue obtained by filtration in the step S43, add white carbon black and chitosan to the filter residue to treat the filter residue; then mix the secondary Wuniuzao tea tree flower characteristic extract and the tertiary Wuniuzao tea tree flower characteristic extract, add the treated filter residue, oscillate and adsorb at room temperature for 30 to 60 minutes, and then perform solid-liquid separation, mix the separated extract with the primary Wuniuzao tea tree flower characteristic extract, and obtain the Wuniuzao tea tree flower characteristic extract after low-temperature concentration.

[0035] In step S41, by distilling the Wuniuzao tea tree flowers before water treatment, the volatile aromatic substances in the Wuniuzao tea tree flowers can be carried out by water vapor, and then condensed and collected, and then added to the flower wine base wine. In this way, the aromatic smell of the Wuniuzao tea tree flowers can be retained to a large extent, and the smell recognition of the prepared Wuniuzao tea tree flower wine can be improved. At the same time, the wine is given a soft and sweet taste, and the layering of the wine taste is increased, creating a unique high-quality wine and achieving differentiated competition.

[0036] At the same time, by short-term high-temperature soaking during the distillation process, the tea polyphenols, amino acids, tea saponins, tea polysaccharides, vitamins and other easily extractable substances in the tea tree flowers can be extracted first, on the one hand, avoiding the mutual interference between the various beneficial components and active substances in the tea tree flowers in the subsequent extraction process, and at the same time, avoiding the decomposition or oxidation of tea polysaccharides and other substances in the tea tree flowers in the subsequent processing process. In addition, compared with other beneficial components and active substances, the tea polyphenols, amino acids, tea saponins and other substances in the tea tree flowers have higher contents, good water solubility, and are easy to dissolve. In the present invention, these substances are first separated and extracted, which can greatly reduce the concentration of beneficial components and active substances in the extract in the subsequent extraction process, which is beneficial to the dissolution of beneficial components and active substances in the subsequent extraction process, and promotes the rapid and efficient subsequent extraction process.

[0037] Preferably, in step S42, the mixture is puffed by extrusion to obtain a pollen puff.

[0038] As some examples of the present invention, when the mixture is puffed by extrusion, the screw speed is 100-200 r / min and the extrusion temperature is 80-110°C.

[0039] Preferably, in step S42, the mass ratio of pollen sediment (dry weight), starch and water is (10-50): (20-40): (30-50).

[0040] In the present invention, the structure and surface state of the pollen tissue can be improved by the expansion treatment, so that the pollen tissue structure is loose and porous, and the cell wall is broken, which is beneficial to the dissolution of beneficial components and active substances in the subsequent water extraction process.

[0041] Furthermore, in step S43, the water extraction process can be carried out under normal pressure, or subcritical water can be used for extraction.

[0042] As some examples of the present invention, in step S43, the process of water extraction treatment under normal pressure is as follows: Put the pollen puff and deionized water in a reactor, wherein the amount of deionized water added is calculated based on the weight of the pollen puff, and 20-40 ml of deionized water is added for every 1 g of the pollen puff; heat the liquid in the reactor to 80-95° C. for water extraction treatment, and during the water extraction treatment, continuously add deionized water preheated to 80-95° C. into the reactor, so that the water content in the reactor gradually increases and the concentration of beneficial ingredients and active substances continuously decreases, thereby promoting the continuous dissolution of the beneficial ingredients and active substances and eliminating the tedious operations caused by multiple water extractions.

[0043] Preferably, when water extraction treatment is carried out under normal pressure, the pollen puff and deionized water can be first placed in a reactor, wherein the amount of deionized water added is calculated based on the weight of the pollen puff, and 20-40 ml of deionized water is added for every 1 g of pollen puff; the feed liquid in the reactor is heated to 80-95° C. for water extraction treatment for 2-3 hours, then 20%-40% of the extract in the reactor is released, and then deionized water preheated to 80-95° C. is added to the reactor for water extraction treatment for 0.5-1 hour, so that the water content in the reactor gradually increases and the concentration of the dissolved matter in the water continuously decreases, thereby promoting the continuous dissolution of beneficial ingredients and active substances; after repeatedly releasing the extract in the reactor and adding deionized water 2-3 times, the water extraction treatment process is terminated.

[0044] More preferably, after each time the extract in the reaction kettle is released, an equal volume, or 1 to 2 times the volume, of deionized water preheated to 80 to 95° C. may be added to the reaction kettle.

[0045] At this time, the pollen precipitate can be expanded by adding starch, and the starch can also be used to achieve a weak flocculation effect on the pollen, which is conducive to conveniently releasing the extract in the reactor as required during the water extraction process.

[0046] As some other examples of the present invention, in step S43, the process of using subcritical water for extraction is as follows: placing the pollen puff and deionized water preheated to 80-100° C. in a subcritical extraction device, wherein 30-50 ml of deionized water is added per gram of pollen puff, and then the pressure in the subcritical extraction device is increased to 3-8 MPa, and extraction is performed at this pressure for 20-40 minutes, and then the subcritical extraction device is closed to allow the liquid inside to cool naturally to room temperature.

[0047] Preferably, during the extraction process using subcritical water, the temperature and pressure of the subcritical extraction equipment can be gradually adjusted to obtain subcritical water with gradually changing polarity.

[0048] Specifically, the process of gradually adjusting the temperature and pressure of the subcritical extraction equipment is as follows: First, the pollen puff and deionized water preheated to 80-100°C are placed in a subcritical extraction device, and then the water temperature is gradually increased at a rate of 5-10°C every 5 minutes, and the water temperature is gradually increased from the initial temperature to 220°C. During this period, the pressure in the subcritical extraction device can be adjusted according to the change in water temperature, specifically, to keep the water in liquid state at the current temperature; after the water temperature rises to 220°C, keep it at this temperature for 5-10 minutes, and then close the subcritical extraction device to allow the liquid in it to cool naturally to room temperature.

[0049] In the process of extracting with subcritical water described in the present invention, the polarity of the water can be gradually changed by gradually increasing the water temperature and pressure in the subcritical extraction equipment, thereby obtaining deionized water with gradually changing polarity, so that substances with different polarities in the tea tree flowers can be gradually dissolved.

[0050] Preferably, in step S44, the amount of white carbon black added is 3 to 8 times the weight of the Wuniuzaocha tree trunk pollen added in step S41, and the amount of chitosan added is 0.3 to 0.5 of the weight of the Wuniuzaocha tree trunk pollen added in step S41.

[0051] Furthermore, in step S44, the treatment process of the filter residue is specifically as follows: The pollen puff after water extraction is filtered to obtain a filtrate and a filter residue. The filter residue, white carbon black and chitosan aqueous solution are mixed, and an acidic or alkaline solution is added to adjust the pH of the mixture to 7-9, preferably 8. The mixture is then dried, ground and sieved to obtain treated filter residue particles.

[0052] In the present invention, by treating the filter residue, the adsorption capacity of the filter residue can be improved by the strong adsorption capacity of the insoluble fiber, starch, white carbon black and chitosan in the tea tree flowers in the filter residue particles, and the filter residue is activated by an acidic or alkaline solution to break the Si-O bonds on its surface, thereby forming more hydroxyl groups on the surface of the filter residue and improving the surface properties of the filter residue. Furthermore, the hydroxyl groups on the surface of the filter residue are easily combined with OH in water during adsorption. - A reaction occurs to generate negatively charged groups and water molecules, which ultimately adjust the charge on the surface of the filter residue, making the surface of the filter residue negatively charged, and thus better able to adsorb heavy metal ions, free radicals and other substances in the extract.

[0053] More importantly, this method of adsorbing and removing heavy metal ions does not easily introduce new pollutants into the water extract, while achieving waste utilization of filter residues.

[0054] Furthermore, the filter residue adsorption treatment process in the step S44 specifically includes: after mixing the secondary Wuniuzao tea tree flower characteristic substance extract and the tertiary Wuniuzao tea tree flower characteristic substance extract, adjusting the pH of the extract to 7.5-8.5, and then mixing the extract with the treated filter residue again, and then placing the mixed solution on an oscillator and oscillating and adsorbing at room temperature for 30-60 minutes, after solid-liquid separation, mixing the separated extract with the primary Wuniuzao tea tree flower characteristic substance extract, and obtaining the Wuniuzao tea tree flower characteristic substance extract after low-temperature concentration.

[0055] As some examples of the present invention, the temperature of the low-temperature concentration process is no higher than 80° C., and the time of the low-temperature concentration is 2 to 5 hours.

[0056] As some examples of the present invention, the alcohol content of the prepared Wuniuzao tea tree flower wine is 3-55%.

[0057] The Wuniuzao tea tree flower wine and its preparation method of the present invention are illustrated by specific examples below: Example 1 Preparation of Wuniuzao Tea Tree Flower Characteristic Extract: (1) washing the fresh flowers of the Wuniuzaocha tree after picking, drying them in the sun until they wither, and then drying them in an oven, and then crushing the dried flowers of the Wuniuzaocha tree and passing them through a 110-mesh sieve to obtain Wuniuzaocha tree dried flower pollen; (2) 32 parts by weight of Wuniuzaocha tree trunk pollen and deionized water were mixed in a weight ratio of 1:10 and distilled at a distillation temperature of 70°C for 25 min, and the liquid after distillation and condensation was collected to obtain a primary Wuniuzaocha tree flower characteristic substance extract. The remaining mixed liquid in the distillation flask was cooled and centrifuged to obtain a supernatant and a pollen precipitate, and the supernatant was recorded as a secondary Wuniuzaocha tree flower characteristic substance extract; (3) mixing the distilled pollen precipitate and starch with water, and then puffing the mixture to obtain a pollen puff; wherein the mass ratio of the pollen precipitate, starch and water is 30:40:50; (4) Add water to the pollen puff for water extraction, filter the pollen puff after water extraction, and record the obtained filtrate as the three-time Wuniuzao tea tree flower characteristic substance extract: The specific water extraction operation process is as follows: the pollen puff is divided into 4 parts, and water extraction treatment is carried out in sequence according to the following process to obtain three Wuniuzao tea tree flower characteristic extracts A, B, C and D: Three times Wuniuzao tea tree flower characteristic extract A: Put the pollen puff and deionized water in a reactor, wherein the amount of deionized water added is calculated based on the weight of the pollen puff, and 30 ml of deionized water is added for every 1 g of the pollen puff; heat the liquid in the reactor to 90° C. for water extraction treatment, and during the water extraction treatment, continuously add deionized water preheated to 90° C. to the reactor, the cumulative amount of water added is 1 times the amount of water initially added to the reactor, and the pollen puff is subjected to water extraction treatment at 90° C. for a cumulative time of 4 hours. After the water extraction treatment is completed, the liquid is naturally cooled to room temperature, filtered, and three Wuniuzao tea tree flower characteristic extract A is obtained; Three times Wuniuzao tea tree flower characteristic extract B: When the water extraction treatment is carried out under normal pressure, the pollen puff and deionized water can be first placed in a reactor, wherein the amount of deionized water added is calculated based on the weight of the pollen puff, and 30 ml of deionized water is added for every 1 g of the pollen puff; the feed liquid in the reactor is heated to 90° C. for water extraction treatment for 2.5 hours, then 30% of the extract in the reactor is released, and then an equal volume of deionized water preheated to 90° C. is added to the reactor for water extraction treatment for 0.5 hours, and the extract in the reactor is released and deionized water is added three times, and then the water extraction treatment process is terminated. After the feed liquid is naturally cooled to room temperature, it is filtered to obtain three Wuniuzao tea tree flower characteristic extract B; Three times Wuniuzao tea tree flower characteristic extract C: Put the pollen puff and deionized water preheated to 95°C into a subcritical extraction device, wherein 50 ml of deionized water is added per gram of pollen puff, and then the pressure in the subcritical extraction device is increased to 5 MPa, and extraction is performed at the pressure for 40 minutes, after which the subcritical extraction device is closed, the feed liquid in the subcritical extraction device is naturally cooled to room temperature, and filtered to obtain a three-time Wuniuzao tea tree flower characteristic extract C; Three times Wuniuzao tea tree flower characteristic extract D: First, the pollen puff and deionized water preheated to 95° C. are placed in a subcritical extraction device, wherein 50 ml of deionized water is added to each gram of the pollen puff, and then the water temperature is gradually increased at a rate of 10° C. every 5 minutes, and the water temperature is gradually increased from the initial temperature to 220° C. During this period, the pressure in the subcritical extraction device can be adjusted according to the change of the water temperature, specifically to keep the water in a liquid state at the current temperature; after the water temperature is increased to 220° C., it is kept at this temperature for 10 minutes, and then the subcritical extraction device is closed, and the liquid in it is naturally cooled to room temperature, and filtered to obtain a three-time Wuniuzao tea tree flower characteristic extract D; (5) The filter residues obtained after water extraction were mixed evenly, and then the filter residues were divided into three parts, and three filter residue samples were prepared according to the following method: Filter residue sample a: directly drying, grinding and sieving the filter residue to obtain filter residue particles; Filter residue sample b: After the filter residue, white carbon black and chitosan aqueous solution are mixed, the mixed solution is dried, ground and sieved to obtain the treated filter residue particles; wherein the amount of white carbon black added is 5 times the weight of the Wuniu Zaocha tree trunk pollen used, and the amount of chitosan added is 0.5 times the weight of the Wuniu Zaocha tree trunk pollen used; Filter residue sample c: After the filter residue, white carbon black and chitosan aqueous solution are mixed, the pH of the mixture is adjusted to 8, and then the mixture is dried, ground and sieved to obtain the treated filter residue particles; wherein the amount of white carbon black added is 5 times the weight of the Wuniu Zaocha tree trunk pollen used, and the amount of chitosan added is 0.5 times the weight of the Wuniu Zaocha tree trunk pollen used; (6) The first Wuniuzao tea tree flower characteristic extract, the second Wuniuzao tea tree flower characteristic extract and the third Wuniuzao tea tree flower characteristic extract were equally divided into 4 portions, and mixed in the following manners to obtain 4 portions of Wuniuzao tea tree flower characteristic extract samples: wherein the third Wuniuzao tea tree flower characteristic extract was a mixture of the third Wuniuzao tea tree flower characteristic extracts A, B, C and D obtained in (4); Wuniuzao tea tree flower characteristic extract sample I: directly mix the first Wuniuzao tea tree flower characteristic extract, the second Wuniuzao tea tree flower characteristic extract and the third Wuniuzao tea tree flower characteristic extract to obtain Wuniuzao tea tree flower characteristic extract sample I; Wuniuzao tea tree flower characteristic extract sample II: after mixing the second Wuniuzao tea tree flower characteristic extract and the third Wuniuzao tea tree flower characteristic extract, add the treated filter residue sample a, after oscillating and adsorbing at room temperature for 40 minutes, perform solid-liquid separation, and mix the separated extract with the first Wuniuzao tea tree flower characteristic extract to obtain Wuniuzao tea tree flower characteristic extract sample II; Wuniuzao tea tree flower characteristic extract sample III: after mixing the second Wuniuzao tea tree flower characteristic extract and the third Wuniuzao tea tree flower characteristic extract, add the treated filter residue sample b, after oscillating and adsorbing at room temperature for 40 minutes, perform solid-liquid separation, and mix the separated extract with the first Wuniuzao tea tree flower characteristic extract to obtain Wuniuzao tea tree flower characteristic extract sample III; Sample IV of the extract of characteristic substances from the flowers of Wuniuzao tea tree: After mixing the secondary extract of characteristic substances from the flowers of Wuniuzao tea tree and the tertiary extract of characteristic substances from the flowers of Wuniuzao tea tree, add the treated filter residue sample c, oscillate and adsorb at room temperature for 40 minutes, perform solid-liquid separation, and mix the separated extract with the primary extract of characteristic substances from the flowers of Wuniuzao tea tree to obtain sample IV of the extract of characteristic substances from the flowers of Wuniuzao tea tree.

[0058] Embodiment 2~5 Preparation of Wuniuzao Tea Tree Flower Wine: S1, pretreatment of Wuniuzaocha tree flowers: washing the picked Wuniuzaocha tree flowers, spreading them out or drying them in the sun at room temperature or in the sun until they wilt, and then drying them in an oven, and then crushing the dried flowers of the Wuniuzaocha tree to obtain Wuniuzaocha tree dried flower pollen for later use; S2, preparation of flower wine base wine: soak glutinous rice, steam it, pour water to cool it down, then add wine yeast and water, pour it into a container, seal it, let it stand, ferment it for 3 days, add 8 parts by weight of Wuniuzaocha tree trunk pollen prepared in step S1, wherein the addition ratio of Wuniuzaocha tree trunk pollen to glutinous rice is 100:2, and seal it again, let it stand, ferment it, and then the wine can be produced; S3, post-treatment of the flower wine base wine: filtering, settling and distilling the wine obtained in step S2 in sequence according to a conventional method to obtain a post-treated flower wine base wine; S4, preparation of Wuniuzao tea tree flower characteristic extract: sequentially taking Wuniuzao tea tree flower characteristic extract samples Ⅰ, Ⅱ, Ⅲ and Ⅳ in the above Example 1, respectively, and concentrating them at 50° C. for 5 hours as Wuniuzao tea tree flower characteristic extract for this example; S5, preparation, sterilization and filling of finished wine: adding the Wuniuzao tea tree flower characteristic substance extract to the flower wine base wine, stirring, mixing and sterilizing, and then filling to obtain the Wuniuzao tea tree flower wine finished wine, wherein the volume ratio of the flower wine base wine and the Wuniuzao tea tree flower characteristic substance extract is 2:1.

[0059] Comparative Example 1 Preparation of Wuniuzao Tea Tree Flower Wine: The only difference between it and the above-mentioned implementation 2 is that: instead of preparing the extract of the characteristic substances of the Wuniu Zaocha tree flowers, an equal total amount of Wuniu Zaocha tree trunk pollen is directly used for the preparation of the flower wine base wine, and after the post-treatment of the flower wine base wine is completed, the flower wine base wine is directly sterilized and then bottled to obtain the Wuniu Zaocha tree flower wine finished product.

[0060] Comparative Example 2 Preparation of Wuniuzao Tea Tree Flower Wine: The only difference between it and the above-mentioned implementation 2 is that: when preparing the base wine, no Wuniu Zaocha tree trunk pollen is added, but an equal total amount of Wuniu Zaocha tree trunk flowers are directly used for the preparation of the Wuniu Zaocha tree flower characteristic substance extract.

[0061] Test Example 1: Aroma and taste test The Wuniuzao tea tree flower wines prepared in Examples 2 to 5 and Comparative Examples 1 to 2 were randomly distributed to 10 people for tasting, and the Wuniuzao tea tree flower wines were ranked according to their personal preferences in terms of aroma and taste. Then, the Wuniuzao tea tree flower wines were scored in order according to the rankings, specifically: 1 point was given to the first-ranked wine, 2 points to the second-ranked wine, 3 points to the third-ranked wine, 4 points to the fourth-ranked wine, 5 points to the fifth-ranked wine, and 6 points to the sixth-ranked wine. The user preferences for the wines were measured by the scoring results, and the statistics are shown in Table 1 below: Table 1 Aroma and taste test results Combined with the above Table 2, it can be obtained that the camellia wine prepared by the present invention has a more special aroma, a sweeter taste, a richer taste, and is more popular with people compared with comparative examples 1 and 2.

[0062] Test Example 2: Beneficial ingredients and active substance content detection Taking into account the different amounts of water added, the total contents of polysaccharides, polyphenols and amino acids in the three Wuniuzao tea tree flower characteristic extracts A, B, C and D in Example 1 above were tested, wherein the total content = content per unit volume * total volume, and the results are shown in Table 2 below: Table 2 The test results of three extractions of Wuniuzao tea tree flower characteristic substances Test Example 3: Adsorption and impurity removal effect detection The weight fractions of the Wuniuzaocha flower characteristic extract samples Ⅰ, Ⅱ, Ⅲ and Ⅳ in Example 1 were The total content of metal ions is tested, among which the total content of heavy metal ions includes cadmium, arsenic, chromium, lead, mercury, The total content of copper, the test results are shown in Table 3 below: Table 3 Test results of adsorption and impurity removal effect Test example 4: Finished wine performance testing The Wuniuzao tea tree flower wine obtained in the above examples 2 to 5 was tested for finished wine performance, and the results obtained are shown in Table 4 below: Table 4 Test results of finished wine performance The embodiments of the present application are described above in conjunction with the embodiments. In the absence of conflict, the embodiments in the present application and the features in the embodiments can be combined with each other. The present application is not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Under the guidance of the present application, ordinary technicians in this field can also make many forms without departing from the purpose of the present application and the scope of protection of the claims, all of which are within the protection of the present application.

Claims

1. A method for preparing Wuniuzao tea tree flower wine, characterized in that: Includes steps: S1, pretreatment of Wuniuzao tea tree flowers: washing, withering, and killing the fresh flowers of Wuniuzao tea trees, drying them in an oven, and then crushing them to obtain Wuniuzao tea tree trunk pollen for later use; S2, preparation of flower wine base wine: soak glutinous rice, steam it, pour water to cool it down, then add wine yeast and water, pour it into a container, seal it, let it stand, ferment it for 2 to 5 days, add some Wuniuzaocha tree trunk pollen, seal it again, let it stand, ferment it, and then you can make wine; S3, post-treatment of the flower wine base wine: filtering, settling, and distilling the wine in sequence to obtain the post-treated flower wine base wine; S4, preparation of Wuniuzaocha tree flower characteristic substance extract: the remaining Wuniuzaocha tree trunk pollen is sequentially subjected to distillation, expansion, water extraction, and concentration to obtain Wuniuzaocha tree flower characteristic substance extract; S5, preparation, sterilization and filling of finished wine: adding the extract of characteristic substances of Wuniuzao tea tree flowers to the base wine, stirring, mixing and sterilizing, and then filling to obtain the finished Wuniuzao tea tree flower wine.

2. The method for preparing Wuniuzao tea tree flower wine according to claim 1, characterized in that: The mass ratio of the total amount of Wuniu Zaocha tree trunk pollen prepared in step S1 to the glutinous rice used in step S2 is (0.5~3):100, 10~30wt% of the Wuniu Zaocha tree trunk pollen prepared in step S1 is used for the preparation of flower wine base wine, and the remaining Wuniu Zaocha tree trunk pollen is used for the preparation of Wuniu Zaocha tree flower characteristic substance extract.

3. The method for preparing Wuniuzao tea tree flower wine according to claim 1, characterized in that: The step S4 comprises: S41, distillation treatment: mixing the Wuniuzaocha tree trunk pollen with deionized water for distillation treatment at a distillation temperature of 60-90° C., collecting the liquid after distillation and condensation to obtain a primary Wuniuzaocha tree flower characteristic substance extract, cooling the remaining mixed liquid in the distillation bottle, and centrifuging to obtain a secondary Wuniuzaocha tree flower characteristic substance extract and pollen precipitate; S42, puffing treatment: after adding water to the pollen precipitate obtained in step S41 and starch, the mixture is puffed to obtain a pollen puff; S43, water extraction and concentration treatment: adding water to the pollen puff to perform water extraction treatment, and then filtering to obtain a filtrate which is a three-time Wuniuzao tea tree flower characteristic substance extract; S44, mixing the first, second and third Wuniuzao tea tree flower characteristic substance extracts, and concentrating them at low temperature to obtain the Wuniuzao tea tree flower characteristic substance extract.

4. The method for preparing Wuniuzao tea tree flower wine according to claim 3, characterized in that: The step S44 comprises: Take the filter residue obtained by filtration in the step S43, add white carbon black and chitosan to the filter residue to treat the filter residue; then mix the secondary and tertiary Wuniuzao tea tree flower characteristic substance extracts, add the treated filter residue, oscillate and adsorb at room temperature for 30 to 60 minutes, perform solid-liquid separation, mix the separated extract with the primary Wuniuzao tea tree flower characteristic substance extract, and obtain the Wuniuzao tea tree flower characteristic substance extract after low-temperature concentration.

5. The method for preparing Wuniuzao tea tree flower wine according to claim 3, characterized in that: In the step S42, the mixture is puffed by extrusion to obtain a pollen puff.

6. The method for preparing Wuniuzao tea tree flower wine according to claim 3 or 5, characterized in that: In step S42, the mass ratio of pollen sediment, starch and water is (10-50): (20-40): (30-50).

7. The method for preparing Wuniuzao tea tree flower wine according to claim 3, characterized in that: In step S43, the process of water extraction is as follows: First, the pollen puff and deionized water are placed in a reactor and heated to 80-95°C for water extraction for 2-3 hours. After that, 20%-40% of the extract in the reactor is released, and then deionized water preheated to 80-95°C is added to the reactor for water extraction for 0.5-1 hour. After repeatedly releasing the extract in the reactor and adding deionized water 2-3 times, the water extraction process is completed.

8. The method for preparing Wuniuzao tea tree flower wine according to claim 3, characterized in that: In step S43, the process of water extraction is as follows: Put the pollen puff and deionized water preheated to 80-100°C into a subcritical extraction device, then increase the pressure in the subcritical extraction device to 3-8MPa, and extract at this pressure for 20-40min, then close the subcritical extraction device and allow the liquid in it to cool naturally to room temperature; or, First, the pollen puff and deionized water preheated to 80-100°C are placed in a subcritical extraction device, and then the water temperature is gradually increased at a rate of 5-10°C every 5 minutes, and the water temperature is gradually increased from the initial temperature to 220°C. After the water temperature rises to 220°C, it is kept at this temperature for 5-10 minutes, and then the subcritical extraction equipment is closed to allow the liquid inside to cool naturally to room temperature.

9. The method for preparing Wuniuzao tea tree flower wine according to claim 4, characterized in that: In the step S44, the amount of white carbon black added is 3 to 8 times the weight of the Wuniuzaocha tree pollen added in step S41, and the amount of chitosan added is 0.3 to 0.5 of the weight of the Wuniuzaocha tree pollen added in step S41. The treatment process of the filter residue is as follows: The pollen puff after water extraction treatment is filtered to obtain a filtrate and a filter residue. The filter residue, white carbon black and chitosan aqueous solution are mixed, and an acidic or alkaline solution is added to adjust the pH of the mixture to 7-9. The mixture is then dried, ground and sieved to obtain treated filter residue particles.

10. A Wuniuzao tea tree flower wine, characterized in that: The Wuniuzao tea tree flower wine is prepared by the preparation method described in any one of claims 1 to 9 above.

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