A Wuniuzao tea tree flower wine and its preparation method

Abstract

The present invention belongs to the technical field of tea products, and particularly relates to a Wuniuzao tea tree flower wine and a preparation method thereof, including the steps: S1, pretreatment of Wuniuzao tea tree flowers; S2, preparation of the base wine for the flower wine; S3, post-treatment of the base wine for the flower wine; S4, preparation of the extract of Wuniuzao tea tree flower characteristic substances; S5, preparation, sterilization and filling of the finished wine. The Wuniuzao tea tree flower wine prepared by the present invention has the advantages of rich fragrance, mellow and sweet taste, rich layers, high content of beneficial components to the human body, and low content of heavy metal ions.

Description

Technical Field

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

[0002] The Wuniuzao tea in Wenzhou has a long history, with a cultivation history of about 300 years. Since its origin is in areas such as Luodong Township and Wuniu Town in 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 "Wuniuzao". Also, because it first appeared in Lingxia, it can also be called "Lingxia Tea". Yongjia County is located in the southeast of Wenzhou City, Zhejiang Province. Crossing the Nanxi River, it is 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 whole Wenzhou City. Yongjia County is in a subtropical monsoon climate, with distinct seasons and abundant precipitation, and has a unique landform of "eight mountains, one water, and one field". The oxides of iron and aluminum are relatively rich, so the soil color is red, which is suitable for growing tea trees. Currently, Yongjia is one of the important production areas of Zhejiang green tea and is the "Hometown of Chinese Wuniuzao Tea". The tea industry is one of the leading industries in Yongjia County. As a famous Chinese tea, Wuniuzao has strong stress resistance, high yield, and a wide planting area in China.

[0003] Under the background of economic globalization, China's economy and culture have been continuously developing. The tourism industry has produced many emerging tourism products driven by the cultural industry. At the same time, the diversified development of culture has also led to the diversification of tourism products. As an important part of China's cultural history, tea culture not only reflects the wisdom of the working people in China but also is a unique treasure of China. In the process of the development of the tourism industry, combining tea culture with tourism culture is an important direction to promote tourism development. The unique advantages of Wuniuzao tea in Wenzhou have gradually become an important tourism resource for folk tourism and play 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 Wuniuzao tea are not high. To improve the actual utilization rate of Wuniuzao tea and effectively increase the economic benefits of tea farmers, technicians in this field have conducted various studies. The most important research lies in the high-value and functional utilization of tea resources and the diversified development of tea products. Currently, the application of Wuniuzao tea is still limited to the preparation of conventional tea beverages for brewing and processing, and only the tender leaves of the tea are used. Other parts of the Wuniuzao tea tree have not been utilized.

[0004] For a long time, people's focus on Wuniuzao tea plants has been concentrated on picking their tender leaves for tea making. Regarding their flowers, they are usually left to grow and wither on their own. In some tea gardens, plant growth regulators even need to be sprayed to remove the flowers and fruits in order to retain nutrients and achieve high yields in the tea garden. This operation method not only increases the cost of artificial intervention and causes waste of tea tree flower resources, but also results in chemical agent pollution of the tea trees. In fact, the growth cycle of tea tree flowers is longer than that of other plants' flowers, and they contain rich protein, polyphenols, tea polysaccharides, amino acids, vitamins and other beneficial components and active substances. Research shows that the total sugar content and protein content in tea tree flowers are higher than those in tea leaves, and the amino acid content in tea tree flowers is also extremely high. The beneficial components and active substances in tea tree flowers have multiple effects on the human body, such as detoxification, lipid-lowering, anti-cancer, nourishing and beauty care. In particular, the antioxidant function of tea tree flowers is very prominent.

[0005] If the Wuniuzao tea tree flower resources can be fully utilized to prepare diversified tea products, it can 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, which is helpful for promoting the spread of tea culture, the development of local tourism, and the development of tea products.

[0006] In view of this, the present invention proposes a Wuniuzao tea tree flower wine and its preparation method to fully explore and develop the uses and effects of this local special tea resource of Wuniuzao tea. Summary of the Invention

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

[0008] In view of this, the present invention provides a preparation method for Wuniuzao tea tree flower wine, including the steps:

[0009] S1, Pretreatment of Wuniuzao tea tree flowers: Wash, wither, and deactivate the green of fresh Wuniuzao tea tree flowers, then dry them in an oven, and then crush them to obtain Wuniuzao tea tree trunk pollen for standby;

[0010] S2, Preparation of flower wine base wine: Soak glutinous rice, steam it, splash water to cool it down, then add distiller's yeast and water, pour it into a container, seal it, let it stand, and ferment for 2 - 5 days. Then add some Wuniuzao tea tree trunk pollen, and seal and let it stand and ferment again to obtain the wine;

[0011] S3, Post-treatment of flower wine base wine: Filter, sediment, and distill the wine liquid in sequence to obtain the post-treated flower wine base wine;

[0012] S4. Preparation of the extract of the characteristic substances of Wuniuzao tea tree flowers: The remaining Wuniuzao tea tree trunk pollen is successively subjected to distillation, puffing, water extraction, and concentration treatments to obtain the extract of the characteristic substances of Wuniuzao tea tree flowers;

[0013] S5. Preparation, sterilization, and filling of the finished wine: Add the extract of the characteristic substances of Wuniuzao tea tree flowers to the flower wine base wine, and after stirring, mixing, and sterilization treatments, fill it to obtain the finished Wuniuzao tea tree flower wine.

[0014] Furthermore, the mass ratio of the total amount of the Wuniuzao tea tree trunk pollen prepared in step S1 to the mass of the glutinous rice used in step S2 is (0.5 - 3):100. 10 - 30 wt% of the Wuniuzao tea tree trunk pollen prepared in step S1 is used for the preparation of the flower wine base wine, and the remaining Wuniuzao tea tree trunk pollen is used for the preparation of the extract of the characteristic substances of Wuniuzao tea tree flowers.

[0015] Furthermore, step S4 includes:

[0016] S41. Distillation treatment: Mix the Wuniuzao tea tree trunk pollen with deionized water for distillation treatment. The distillation temperature is 60 - 90 °C. Collect the liquid after distillation condensation to obtain the first extract of the characteristic substances of Wuniuzao tea tree flowers. After cooling and centrifuging the remaining mixture in the distillation flask, obtain the second extract of the characteristic substances of Wuniuzao tea tree flowers and the pollen precipitate;

[0017] S42. Puffing treatment: Mix the pollen precipitate and starch obtained in step S41 with water, and perform puffing treatment on the mixture to obtain the pollen puffing product;

[0018] S43. Water extraction and concentration treatment: Add water to perform water extraction treatment on the pollen puffing product, and the filtrate obtained after filtration is the third extract of the characteristic substances of Wuniuzao tea tree flowers;

[0019] S44. Mix the first, second, and third extracts of the characteristic substances of Wuniuzao tea tree flowers, and after low-temperature concentration, obtain the extract of the characteristic substances of Wuniuzao tea tree flowers.

[0020] Furthermore, step S44 includes:

[0021] Take the filter residue obtained by filtration in step S43, add silica white and chitosan to the filter residue, and treat the filter residue; then mix the second and third extracts of the characteristic substances of Wuniuzao tea tree flowers, add the treated filter residue, oscillate and adsorb at room temperature for 30 - 60 min, then perform solid-liquid separation, mix the separated extract with the first extract of the characteristic substances of Wuniuzao tea tree flowers, and after low-temperature concentration, obtain the extract of the characteristic substances of Wuniuzao tea tree flowers.

[0022] Furthermore, in step S42, the mixture is subjected to puffing treatment by extrusion puffing to obtain the pollen puffing product.

[0023] Further, in the step S42, the mass ratio of pollen precipitate, starch and water is (10~50):(20~40):(30~50).

[0024] Further, in the step S43, the water extraction process is as follows:

[0025] First, put the pollen expanded product and deionized water into a reaction kettle, heat to 80~95°C for water extraction for 2~3 h, then discharge 20%~40% of the extract in the reaction kettle, and then add deionized water preheated to 80~95°C to the reaction kettle for water extraction for 0.5~1 h; repeat the steps of discharging the extract in the reaction kettle and adding deionized water 2~3 times to complete the water extraction process.

[0026] Further, in the step S43, the water extraction process is as follows:

[0027] Put the pollen expanded product and deionized water preheated to 80~100°C into a subcritical extraction device, then increase the pressure in the subcritical extraction device to 3~8 MPa, and extract at this pressure for 20~40 min, and then close the subcritical extraction device to let the liquid in it cool naturally to room temperature;

[0028] Or,

[0029] First, put the pollen expanded product and deionized water preheated to 80~100°C into a subcritical extraction device, and then gradually increase the water temperature at a rate of 5~10°C every 5 min, gradually increase the water temperature from the initial temperature to 220°C, and keep the temperature at 220°C for 5~10 min after the water temperature reaches 220°C, and then close the subcritical extraction device to let the liquid in it cool naturally to room temperature.

[0030] Further, in the step S44, the addition amount of white carbon black is 3~8 times the weight of the Wuniuzao tea tree trunk pollen added in the step S41, the addition amount of chitosan is 0.3~0.5 of the weight of the Wuniuzao tea tree trunk pollen added in the step S41, and the treatment process of the filter residue is as follows:

[0031] Filter the pollen expanded product after water extraction to obtain a filtrate and a filter residue. Mix the filter residue, white carbon black and chitosan aqueous solution, add an acidic or alkaline solution to adjust the pH of the mixed solution to 7~9, and then dry, grind and sieve the mixed solution to obtain the treated filter residue particles.

[0032] The beneficial effects of the present invention are:

[0033] The Wuniuzao tea tree flower wine prepared by the present invention has the advantages of strong fragrance, mellow and sweet taste, rich layers, high content of beneficial components to the human body, and low heavy metal ion content. Description of the Drawings

[0034] Figure 1 It is a schematic diagram of the preparation process of the Wuniuzao tea tree flower wine described in the present invention. Detailed Embodiments

[0035] Hereinafter, the technical solutions in the present application will be clearly described in conjunction with specific embodiments. Obviously, the described embodiments are part of the embodiments of the present application, rather than all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art belong to the scope protected by the present application.

[0036] In the description of the present 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 the present application. Technologies, methods, and devices known to those of ordinary skill in the relevant fields may not be discussed in detail, but where appropriate, the technologies, methods, and devices should be regarded as part of the authorization specification. In all the examples shown and discussed here, any specific value should be construed as merely exemplary, rather than as a limitation.

[0037] It should be noted that in the present application, the term "comprising", "including" or any other variant thereof is intended to cover a non-exclusive inclusion, such that a process, method, article or device comprising a series of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article or device. Without further limitation, an element defined by the phrase "comprising one..." does not exclude the presence of additional identical elements in the process, method, article or device comprising that element. In addition, it should be pointed out that the scope of the methods and devices in the embodiments 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 a reverse order according to the functions involved. For example, the described methods may be performed in an order different from that described, and various steps may be added, omitted, or combined. Additionally, the features described with reference to certain examples may be combined in other examples.

[0038] A method for preparing Wuniuzao tea tree flower wine includes the steps of:

[0039] S1, pretreatment of Wuniuzao tea tree flowers: After washing the freshly picked Wuniuzao tea tree flowers, spreading them out or drying them in the sun at room temperature until withered, performing fixation, and then drying them in an oven to obtain dried Wuniuzao tea tree flowers, crushing the dried Wuniuzao tea tree flowers to obtain dried Wuniuzao tea tree flower powder, and setting it aside;

[0040] S2, Preparation of the flower wine base liquor: After soaking and steaming glutinous rice, sprinkle water to cool it down, then add distiller's yeast and water, pour it into a container, seal it, let it stand still, and ferment for 2 - 5 days. Then add the Wuniuzao tea tree trunk pollen obtained in part of step S1, and seal and let it stand still again and ferment before the liquor can be produced;

[0041] S3, Post - treatment of the flower wine base liquor: Filter, sediment, and distill the liquor obtained in step S2 in sequence to obtain the post - treated flower wine base liquor;

[0042] S4, Preparation of the extract of Wuniuzao tea tree flower characteristics: Subject the remaining Wuniuzao tea tree trunk pollen obtained in step S1 to distillation, puffing, water extraction, and concentration processes in sequence to obtain the extract of Wuniuzao tea tree flower characteristics;

[0043] S5, Preparation, sterilization, and filling of the finished wine: Add the extract of Wuniuzao tea tree flower characteristics obtained in step S4 to the flower wine base liquor obtained in step S3. After stirring, mixing evenly, and sterilization treatment, carry out filling to obtain the finished Wuniuzao tea tree flower wine.

[0044] Furthermore, in the present invention, the mass ratio of the total amount of the Wuniuzao tea tree trunk 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.

[0045] Preferably, 10 - 30wt% of the Wuniuzao tea tree trunk pollen obtained in step S1 is used for the preparation of the flower wine base liquor, and the remaining Wuniuzao tea tree trunk pollen is used for the preparation of the extract of Wuniuzao tea tree flower characteristics.

[0046] As some examples of the present invention, in step S2, the fermentation time after adding the Wuniuzao tea tree trunk pollen should be not less than 50 days, preferably 2 - 6 months.

[0047] When brewing the existing camellia flower wine, it is mostly done by adding camellia flowers to sugar water, then adding yeast for fermentation and then blending into the finished wine. However, there is a serious defect in this method: substances such as nectar and tea saponins contained in camellia flowers will inhibit yeast, thus affecting fermentation. For this reason, various types of yeast have been developed, such as sugar - tolerant yeast. Although sugar - tolerant yeast can grow and ferment in a high - sugar environment, its activity will still be inhibited by certain components in substances such as nectar, and the types and properties of sugar - tolerant yeast vary. Not all sugar - tolerant yeasts are suitable for brewing camellia flower wine. In practical applications, it is necessary to screen and test multiple yeasts to find the most suitable strain for brewing camellia flower wine. At the same time, the fermentation conditions of sugar - tolerant yeast are different from those of ordinary yeast, and parameters such as fermentation temperature, pH value, and oxygen content need to be more precisely controlled 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 relatively high, which will lead to an increase in the production cost of camellia flower wine and affect the market competitiveness of the product.

[0048] In the present invention, the characteristic extract of Wuniuzao tea tree flowers and the base wine for flower wine are prepared separately, and then the characteristic extract of Wuniuzao tea tree flowers is blended with the base wine for flower wine to prepare the finished Wuniuzao tea tree flower wine. This method can not only avoid fermenting tea tree flowers with yeast, but also reduce the addition amount of Wuniuzao tea tree dry pollen during the fermentation of the base wine for flower wine. At the same time, it can enrich the types and contents of flavor substances in the camellia flower wine, improving the quality and taste level of the camellia flower wine. In addition, the characteristic extract of Wuniuzao tea tree flowers added in the present invention can better retain the unique aromatic odor, beneficial components and active substances of Wuniuzao tea tree flowers, enabling the prepared Wuniuzao tea tree flower wine to be distinguishable from similar products in the market and more competitive.

[0049] As some examples of the present invention, in the step S1, the fresh Wuniuzao tea tree flowers can be placed at room temperature for 10 - 20 h to obtain withered Wuniuzao tea tree flowers; or the fresh Wuniuzao tea tree flowers can be spread out and aired in the sun for 3 - 5 h to obtain withered Wuniuzao tea tree flowers.

[0050] As some examples of the present invention, in the step S1, the withered Wuniuzao tea tree flowers can be placed in an oven at 130 - 170 °C for 5 - 10 min for fixation.

[0051] As some examples of the present invention, in the step S1, the drying process of the Wuniuzao tea tree flowers can be carried out in an oven at 50 - 80 °C, and the moisture content of the dried Wuniuzao tea tree dry flowers should not be higher than 5%.

[0052] As some examples of the present invention, in the step S2, the preparation process of the base wine for flower wine is as follows: First, soak glutinous rice for 5 - 10 h, then take out the soaked glutinous rice, steam it, and splash water to cool it down to 20 - 35 °C. Then add koji and water. Among them, the addition amount of koji is 0.3 - 0.5 kg per 100 kg of glutinous rice based on the dry weight of glutinous rice, and the addition amount of water is 5 - 8 times the addition amount of koji. Then pour the glutinous rice added with koji into a container, seal it, let it stand and ferment for 2 - 5 days, add 10 - 30 wt% of the Wuniuzao tea tree dry pollen prepared in step S1, and seal and let it stand and ferment again. The fermentation temperature is 10 - 18 °C, and the wine can be produced after 180 days of fermentation.

[0053] As some examples of the present invention, in the step S3, first filter the wine liquid fermented in step S2, then let it stand and settle at room temperature, and then place the settled wine liquid in a distiller for distillation to obtain the post-treated base wine for flower wine.

[0054] Further, the step S4 includes:

[0055] S41, Distillation treatment: Mix the pollen of Wuniuzao tea tree trunk with deionized water according to the weight ratio of (0.5 - 1):(8 - 15) for distillation treatment. The distillation temperature is 60 - 90 °C, and the distillation time is 20 - 30 min. Collect the liquid after distillation condensation to obtain the first extract of Wuniuzao tea tree flower characteristics. After cooling and centrifuging the remaining mixture in the distillation flask, obtain the supernatant and pollen precipitate, and record the supernatant as the second extract of Wuniuzao tea tree flower characteristics;

[0056] S42, Extrusion treatment: After mixing the pollen precipitate and starch obtained in step S41 with water, perform extrusion treatment on the mixture to obtain pollen extrudate;

[0057] S43, Water extraction and concentration treatment: Add water to perform water extraction on the pollen extrudate, filter the pollen extrudate after water extraction treatment, and record the obtained filtrate as the third extract of Wuniuzao tea tree flower characteristics;

[0058] S44, Mix the first extract of Wuniuzao tea tree flower characteristics, the second extract of Wuniuzao tea tree flower characteristics, and the third extract of Wuniuzao tea tree flower characteristics, and obtain the extract of Wuniuzao tea tree flower characteristics after low-temperature concentration.

[0059] Furthermore, step S44 may further include:

[0060] Take the filter residue obtained by filtration in step S43, add silica white and chitosan to the filter residue for treatment; then mix the second extract of Wuniuzao tea tree flower characteristics and the third extract of Wuniuzao tea tree flower characteristics, add the treated filter residue, oscillate and adsorb at room temperature for 30 - 60 min, then perform solid-liquid separation, mix the separated extract with the first extract of Wuniuzao tea tree flower characteristics, and obtain the extract of Wuniuzao tea tree flower characteristics after low-temperature concentration.

[0061] In step S41, by performing distillation treatment on Wuniuzao tea tree flowers before water extraction, the volatile aromatic substances in Wuniuzao tea tree flowers can be carried out by water vapor, then condensed and collected, and then added to the base wine of flower wine. In this way, the aromatic smell of Wuniuzao tea tree flowers can be retained to a large extent, the smell recognition of the prepared Wuniuzao tea tree flower wine can be improved, at the same time, the wine can be given a soft and sweet taste, the taste layer of the wine can be increased, and a high-quality wine with unique characteristics can be created to achieve differential competition.

[0062] Meanwhile, through short-time high-temperature soaking during the distillation process, easily extractable substances such as tea polyphenols, amino acids, tea saponins, tea polysaccharides, and vitamins in tea tree flowers can be extracted first. On the one hand, it avoids the mutual interference between various beneficial components and active substances in tea tree flowers during the subsequent extraction process. At the same time, it avoids the decomposition or oxidation of substances such as tea polysaccharides in tea tree flowers during the subsequent treatment process. In addition, compared with other beneficial components and active substances, the contents of tea polyphenols, amino acids, tea saponins, etc. in tea tree flowers are relatively high, with good water solubility and easy to dissolve. Separating and extracting these substances first in the present invention can significantly reduce the concentration of beneficial components and active substances in the extract during the subsequent extraction process, facilitate the dissolution of beneficial components and active substances during the subsequent extraction process, and promote the rapid and efficient progress of the subsequent extraction process.

[0063] Preferably, in the step S42, the mixture is subjected to extrusion puffing to obtain pollen puffed product.

[0064] As some examples of the present invention, when the mixture is subjected to extrusion puffing, the screw speed is 100-200 r / min, and the extrusion temperature is 80-110 °C.

[0065] Preferably, in the step S42, the mass ratio of pollen precipitate (dry weight), starch and water is (10-50):(20-40):(30-50).

[0066] In the present invention, through puffing treatment, the structure and surface state of pollen tissue can be improved, making the pollen tissue structure loose and porous, and the cell wall broken, which is beneficial to the dissolution of beneficial components and active substances during the subsequent water extraction process.

[0067] Furthermore, in the step S43, the water extraction process can be carried out under normal pressure or by using subcritical water for extraction.

[0068] As some examples of the present invention, in the step S43, the process of water extraction under normal pressure is as follows:

[0069] The pollen puffed product and deionized water are placed in a reaction kettle. Among them, the addition amount of deionized water is based on the weight of the pollen puffed product, and 20-40 ml of deionized water is added per 1 g of pollen puffed product; the liquid in the reaction kettle is heated to 80-95 °C for water extraction treatment. During the water extraction process, deionized water preheated to 80-95 °C is continuously added to the reaction kettle, so that the water content in the reaction kettle gradually increases and the concentration of beneficial components and active substances continuously decreases, thereby promoting the continuous dissolution of beneficial components and active substances, and at the same time avoiding the cumbersome operations brought by multiple water extractions.

[0070] Preferably, when performing water extraction under normal pressure, the pollen bulking agent and deionized water can be first placed in a reaction kettle. Among them, the addition amount of deionized water is based on the weight of the pollen bulking agent, and 20 - 40 ml of deionized water is added per 1 g of pollen bulking agent. The liquid in the reaction kettle is heated to 80 - 95 °C for water extraction for 2 - 3 h. Then, 20% - 40% of the extraction liquid in the reaction kettle is discharged, and then deionized water preheated to 80 - 95 °C is added to the reaction kettle for water extraction for 0.5 - 1 h, so that the water content in the reaction kettle gradually increases and the concentration of the dissolved substances in the water continuously decreases, thereby promoting the continuous dissolution of beneficial components and active substances. After repeating the discharge of the extraction liquid in the reaction kettle and the addition of deionized water 2 - 3 times, the water extraction process is ended.

[0071] More preferably, after each discharge of the extraction liquid in the reaction kettle, deionized water preheated to 80 - 95 °C with an equal volume or 1 - 2 times the volume can be added to the reaction kettle.

[0072] At this time, the addition of starch for the puffing treatment of the pollen precipitate can also utilize the weak flocculation effect of starch on the pollen, which is beneficial to conveniently discharging the extraction liquid in the reaction kettle as required during the water extraction process.

[0073] As some other examples of the present invention, in the step S43, the process of extraction with subcritical water is as follows: The pollen bulking agent and deionized water preheated to 80 - 100 °C are placed in a subcritical extraction device. Among them, 30 - 50 ml of deionized water is added per gram of pollen bulking agent. Then, the pressure in the subcritical extraction device is increased to 3 - 8 MPa, and extraction is carried out at this pressure for 20 - 40 min. After that, the subcritical extraction device is closed, and the liquid in it is naturally cooled to room temperature.

[0074] Preferably, during the process of extraction with subcritical water, the temperature and pressure of the subcritical extraction device can be gradually adjusted to obtain subcritical water with gradually changing polarity.

[0075] Specifically, the process of gradually adjusting the temperature and pressure of the subcritical extraction device is as follows:

[0076] First, the pollen bulking agent and deionized water preheated to 80 - 100 °C are placed in a subcritical extraction device. Then, the water temperature is gradually increased at a rate of 5 - 10 °C every 5 min 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 rises to 220 °C, it is kept at this temperature for 5 - 10 min. After that, the subcritical extraction device is closed, and the liquid in it is naturally cooled to room temperature.

[0077] In the process of extraction using subcritical water according to the present invention, by gradually increasing the water temperature and pressure in the subcritical extraction equipment, the polarity of water can be gradually changed to obtain deionized water with gradually changing polarity, enabling substances with different polarities in tea tree flowers to be gradually dissolved out.

[0078] Preferably, in the step S44, the addition amount of silica white is 3 to 8 times the weight of the pollen of Wuniuzao tea tree trunk added in the step S41, and the addition amount of chitosan is 0.3 to 0.5 times the weight of the pollen of Wuniuzao tea tree trunk added in the step S41.

[0079] Furthermore, in the step S44, the treatment process of the filter residue is specifically as follows:

[0080] Filter the pollen bulking agent after water extraction treatment to obtain a filtrate and a filter residue. After mixing the filter residue, silica white and chitosan aqueous solution, add an acidic or alkaline solution to adjust the pH of the mixed solution to 7 to 9, preferably 8, and then dry the mixed solution, grind it, and sieve it to obtain the treated filter residue particles.

[0081] In the present invention, by treating the filter residue, the adsorption capacity of the filter residue can be improved through the strong adsorption capacity of insoluble fibers, starch, silica white, 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, forming more hydroxyl groups on the surface of the filter residue and improving the surface properties of the filter residue. Further, the hydroxyl groups on the surface of the filter residue are prone to react with OH in water during adsorption - to generate negatively charged groups and water molecules, finally adjusting the charging situation on the surface of the filter residue to make the surface of the filter residue negatively charged, and further enabling better adsorption of heavy metal ions, free radicals and other substances in the extract.

[0082] More importantly, this way of adsorbing and removing heavy metal ions is not likely to introduce new pollutants into the water extract, and at the same time realizes the waste utilization of the filter residue.

[0083] Furthermore, the filter residue adsorption treatment process in the step S44 specifically includes: 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 to 8.5, 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 to 60 minutes. After 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.

[0084] As some examples of the present invention, the temperature of the low - temperature concentration process is not higher than 80°C, and the time of low - temperature concentration is 2 to 5 hours.

[0085] As some examples of the present invention, the alcohol content of the prepared Wuniuzao tea tree flower wine is 3-55%.

[0086] The following specifically illustrates the Wuniuzao tea tree flower wine and its preparation method according to the present invention through specific examples:

[0087] Example 1

[0088] Preparation of the extract of Wuniuzao tea tree flower characteristics:

[0089] (1) After washing the freshly picked Wuniuzao tea tree flowers, they are sun-dried until withered, then subjected to fixation, and then dried in an oven. Then the dried Wuniuzao tea tree flowers are crushed and passed through a 110-mesh sieve to obtain Wuniuzao tea tree flower pollen;

[0090] (2) 32 parts by weight of the Wuniuzao tea tree flower pollen is mixed with deionized water in a weight ratio of 1:10 and subjected to distillation treatment. The distillation temperature is 70°C and the distillation time is 25 min. The liquid after distillation condensation is collected to obtain the first extract of Wuniuzao tea tree flower characteristics. After the remaining mixture in the distillation flask is cooled and centrifuged, the supernatant and the pollen precipitate are obtained. The supernatant is recorded as the second extract of Wuniuzao tea tree flower characteristics;

[0091] (3) After the distilled pollen precipitate and starch are mixed with water, the mixture is subjected to puffing treatment to obtain a pollen puff; wherein, the mass ratio of the pollen precipitate, starch and water is 30:40:50;

[0092] (4) Water extraction treatment is carried out on the pollen puff by adding water, and the filtrate obtained after filtering the pollen puff after water extraction treatment is recorded as the third extract of Wuniuzao tea tree flower characteristics:

[0093] The specific water extraction operation process is as follows. The pollen puff is evenly divided into 4 parts, and the water extraction treatment is carried out in the following process in turn to obtain the third extracts of Wuniuzao tea tree flower characteristics A, B, C and D:

[0094] The third extract of Wuniuzao tea tree flower characteristics A:

[0095] The pollen puff and deionized water are placed in a reaction kettle. Among them, the addition amount of deionized water is based on the weight of the pollen puff. For every 1 g of pollen puff, 30 ml of deionized water is added; the liquid in the reaction kettle is heated to 90°C for water extraction treatment. During the water extraction treatment, deionized water preheated to 90°C is continuously added to the reaction kettle. The cumulative added water volume is 1 time of the initial added water volume in the reaction kettle. The cumulative time for the pollen puff to be subjected to water extraction treatment at 90°C is 4 h. After the water extraction treatment is completed, the liquid is naturally cooled to room temperature and filtered to obtain the third extract of Wuniuzao tea tree flower characteristics A;

[0096] Three - time Wuniuzao tea tree flower characteristic extract B:

[0097] When performing water extraction under normal pressure, first place the pollen expanded product and deionized water in a reaction kettle. Among them, the addition amount of deionized water is based on the weight of the pollen expanded product, and for every 1 g of pollen expanded product, 30 ml of deionized water is added. Heat the liquid in the reaction kettle to 90 °C for water extraction for 2.5 h. Then, discharge 30% of the extract in the reaction kettle, and then add deionized water of the same volume preheated to 90 °C to the reaction kettle for water extraction for 0.5 h. Repeat the steps of discharging the extract in the reaction kettle and adding deionized water 3 times, and then end the water extraction process. After the liquid naturally cools to room temperature, filter to obtain three - time Wuniuzao tea tree flower characteristic extract B;

[0098] Three - time Wuniuzao tea tree flower characteristic extract C:

[0099] Place the pollen expanded product and deionized water preheated to 95 °C in a sub - critical extraction device. Among them, 50 ml of deionized water is added per gram of pollen expanded product. Then, raise the pressure in the sub - critical extraction device to 5 MPa and extract for 40 min at this pressure. After that, close the sub - critical extraction device and let the liquid in it naturally cool to room temperature, and then filter to obtain three - time Wuniuzao tea tree flower characteristic extract C;

[0100] Three - time Wuniuzao tea tree flower characteristic extract D:

[0101] First, place the pollen expanded product and deionized water preheated to 95 °C in a sub - critical extraction device. Among them, 50 ml of deionized water is added per gram of pollen expanded product. Then, gradually increase the water temperature at a rate of 10 °C every 5 min, and gradually increase the water temperature from the initial temperature to 220 °C. During this period, the pressure in the sub - critical extraction device can be adjusted according to the change of water temperature, specifically to ensure that water remains in a liquid state at the current temperature. After the water temperature rises to 220 °C, keep it at this temperature for 10 min. Then, close the sub - critical extraction device and let the liquid in it naturally cool to room temperature, and then filter to obtain three - time Wuniuzao tea tree flower characteristic extract D;

[0102] (5) Then, mix the filter residue obtained after water extraction and filtration evenly, and then divide the filter residue into 3 equal parts, and prepare 3 filter residue samples according to the following method:

[0103] Filter residue sample a: Directly dry, grind, and sieve the filter residue to obtain filter residue particles;

[0104] Filter residue sample b: After mixing the filter residue, silica white, and chitosan aqueous solution, the mixed solution is dried, ground, and sieved to obtain the treated filter residue particles; among them, the addition amount of silica white is 5 times the weight of the Wuniuzao tea tree trunk pollen used, and the addition amount of chitosan is 0.5 times the weight of the Wuniuzao tea tree trunk pollen used;

[0105] Filter residue sample c: After mixing the filter residue, silica white, and chitosan aqueous solution, the pH of the mixed solution is adjusted to 8, and then the mixed solution is dried, ground, and sieved to obtain the treated filter residue particles; among them, the addition amount of silica white is 5 times the weight of the Wuniuzao tea tree trunk pollen used, and the addition amount of chitosan is 0.5 times the weight of the Wuniuzao tea tree trunk pollen used;

[0106] (6) Divide the first-stage Wuniuzao tea tree flower characteristic extract, the second-stage Wuniuzao tea tree flower characteristic extract, and the third-stage Wuniuzao tea tree flower characteristic extract into 4 equal parts, and mix them respectively in the following ways to obtain 4 Wuniuzao tea tree flower characteristic extract samples: among them, the third-stage Wuniuzao tea tree flower characteristic extract is the mixed solution of the third-stage Wuniuzao tea tree flower characteristic extracts A, B, C, and D obtained in the aforementioned (4);

[0107] Wuniuzao tea tree flower characteristic extract sample I: Directly mix the first-stage Wuniuzao tea tree flower characteristic extract, the second-stage Wuniuzao tea tree flower characteristic extract, and the third-stage Wuniuzao tea tree flower characteristic extract to obtain Wuniuzao tea tree flower characteristic extract sample I;

[0108] Wuniuzao tea tree flower characteristic extract sample II: After mixing the second-stage Wuniuzao tea tree flower characteristic extract and the third-stage Wuniuzao tea tree flower characteristic extract, add the treated filter residue sample a, oscillate and adsorb at room temperature for 40 min, then perform solid-liquid separation, and mix the separated extract with the first-stage Wuniuzao tea tree flower characteristic extract to obtain Wuniuzao tea tree flower characteristic extract sample II;

[0109] Wuniuzao tea tree flower characteristic extract sample III: After mixing the second-stage Wuniuzao tea tree flower characteristic extract and the third-stage Wuniuzao tea tree flower characteristic extract, add the treated filter residue sample b, oscillate and adsorb at room temperature for 40 min, then perform solid-liquid separation, and mix the separated extract with the first-stage Wuniuzao tea tree flower characteristic extract to obtain Wuniuzao tea tree flower characteristic extract sample III;

[0110] Wuniuzao tea tree flower characteristic extract sample IV: After mixing the second-stage Wuniuzao tea tree flower characteristic extract and the third-stage Wuniuzao tea tree flower characteristic extract, add the treated filter residue sample c, oscillate and adsorb at room temperature for 40 min, then perform solid-liquid separation, and mix the separated extract with the first-stage Wuniuzao tea tree flower characteristic extract to obtain Wuniuzao tea tree flower characteristic extract sample IV.

[0111] Examples 2 - 5

[0112] Preparation of Wuniuzao tea tree flower wine:

[0113] S1, Pretreatment of Wuniuzao tea tree flowers: Wash the freshly picked Wuniuzao tea tree flowers, then spread them out to wither at room temperature or in the sun until they wilt. After that, carry out fixation, and then dry them in an oven. Then crush the dried Wuniuzao tea tree flowers to obtain Wuniuzao tea tree flower powder for standby.

[0114] S2, Preparation of the base wine for flower wine: Soak glutinous rice, steam it until cooked, then sprinkle water to cool it down. Then add koji and water, pour it into a container, seal it, let it stand still, and ferment for 3 days. Then add 8 parts by weight of the Wuniuzao tea tree flower powder prepared in step S1. The addition ratio of the Wuniuzao tea tree flower powder to glutinous rice is 100:2. Then seal it again, let it stand still, and ferment to obtain the wine.

[0115] S3, Post - treatment of the base wine for flower wine: Filter, sediment, and distill the wine obtained in step S2 in accordance with the conventional method to obtain the post - treated base wine for flower wine.

[0116] S4, Preparation of the extract of Wuniuzao tea tree flower characteristics: Take the samples Ⅰ, Ⅱ, Ⅲ, and Ⅳ of the extract of Wuniuzao tea tree flower characteristics in Example 1 above, and concentrate them at 50 °C for 5 hours respectively to obtain the extract of Wuniuzao tea tree flower characteristics for this example.

[0117] S5, Preparation, sterilization, and filling of the finished wine: Add the extract of Wuniuzao tea tree flower characteristics to the base wine for flower wine. After stirring, mixing evenly, and sterilization treatment, fill it to obtain the finished Wuniuzao tea tree flower wine. Among them, the volume ratio of the base wine for flower wine to the extract of Wuniuzao tea tree flower characteristics is 2:1.

[0118] Comparative Example 1

[0119] Preparation of Wuniuzao tea tree flower wine:

[0120] The difference between it and the above - mentioned Example 2 is only that: instead of preparing the extract of Wuniuzao tea tree flower characteristics, directly use all the Wuniuzao tea tree flower powder with the same total amount for the preparation of the base wine for flower wine. After the post - treatment of the base wine for flower wine is completed, directly carry out sterilization treatment on the base wine for flower wine, and then fill it to obtain the finished Wuniuzao tea tree flower wine.

[0121] Comparative Example 2

[0122] Preparation of Wuniuzao tea tree flower wine:

[0123] The difference between it and the above - mentioned Example 2 is only that: when preparing the base wine, do not add Wuniuzao tea tree flower powder, but directly use all the Wuniuzao tea tree flowers with the same total amount for the preparation of the extract of Wuniuzao tea tree flower characteristics.

[0124] Test Example 1:

[0125] Fragrance and Taste Test

[0126] 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. Then, each Wuniuzao tea tree flower wine was ranked according to personal preference in terms of fragrance and taste. After that, scores were assigned to each Wuniuzao tea tree flower wine according to the ranking order. Specifically, the wine ranked first was assigned 1 point, the second was assigned 2 points, the third was assigned 3 points, the fourth was assigned 4 points, the fifth was assigned 5 points, and the sixth was assigned 6 points. The user preference for the wine was measured based on the scoring results, and the statistics are shown in Table 1 below:

[0127] Table 1 Fragrance and Taste Test Results

[0128]

[0129] It can be obtained from Table 2 above that the camellia flower wine prepared by the present invention has a more special fragrance, a smoother and sweeter taste, a rich taste layer, and is more popular among people compared with Comparative Examples 1 and 2.

[0130] Test Example 2:

[0131] Detection of Beneficial Components and Active Substance Contents

[0132] Considering the different water addition amounts, 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 detected. Among them, the total content = content per unit volume * total volume. The results are shown in Table 2 below:

[0133] Table 2 Detection Results of Three Wuniuzao Tea Tree Flower Characteristic Extracts

[0134]

[0135] Test Example 3:

[0136] Adsorption and Impurity Removal Effect Detection

[0137] The total heavy metal ion contents in the Wuniuzao tea tree flower characteristic extract samples Ⅰ, Ⅱ, Ⅲ, and Ⅳ in Example 1 above were detected. Among them, the total heavy metal ion content includes the total contents of cadmium, arsenic, chromium, lead, mercury, and copper. The detection results are shown in Table 3 below:

[0138]

[0139]

[0140]

[0141] Table 3 Adsorption and Impurity Removal Effect Detection Results

[0141]

[0142] Test Example 4:

[0143] Performance Detection of Finished Wine

[0144] Perform performance detection on the Wuniuzao tea tree flower wine prepared in the above Examples 2 to 5, and the obtained results are shown in Table 4 below:

[0145] Table 4 Performance Detection Results of Finished Wine

[0146]

[0147] The embodiments of the present application are described above in combination with the embodiments. Without conflict, the embodiments and the features in the embodiments in the present application can be combined with each other. The present application is not limited to the above specific embodiments. The above specific embodiments are merely illustrative rather than restrictive. Under the inspiration of the present application, those of ordinary skill in the art can also make many forms without departing from the purpose of the present application and the scope protected by the claims, and all of them belong to the protection scope of the present application.

Claims

1. A preparation method of Wuniuzao tea tree flower wine, characterized in that, Including the steps: S1, Pretreatment of Wuniuzao tea tree flowers: Wash, wither, and deactivate the fresh Wuniuzao tea tree flowers, then dry them in an oven and crush them to obtain Wuniuzao tea tree trunk pollen for standby; S2, Preparation of flower wine base liquor: Soak glutinous rice, steam it, sprinkle water to cool it down, then add koji and water, pour it into a container, seal it, let it stand, and ferment for 2 - 5 days. Then add part of the Wuniuzao tea tree trunk pollen, seal it again, let it stand, and ferment before the liquor can be produced; S3, Post - treatment of flower wine base liquor: Filter, sediment, and distill the liquor in sequence to obtain the post - treated flower wine base liquor; S4, Preparation of Wuniuzao tea tree flower characteristic extract: Subject the remaining Wuniuzao tea tree trunk pollen to distillation, puffing, water extraction, and concentration in sequence to obtain the Wuniuzao tea tree flower characteristic extract; S5, Preparation, sterilization, and filling of the finished wine: Add the Wuniuzao tea tree flower characteristic extract to the flower wine base liquor, and after stirring, mixing evenly, and sterilization treatment, fill it to obtain the finished Wuniuzao tea tree flower wine; The step S4 includes: S41, Distillation treatment: Mix the Wuniuzao tea tree trunk pollen and deionized water according to the weight ratio of (0.5 - 1):(8 - 15) for distillation treatment. The distillation temperature is 60 - 90 °C, and the distillation time is 20 - 30 min. Collect the liquid after distillation condensation to obtain the primary Wuniuzao tea tree flower characteristic extract. After cooling and centrifugal separation of the remaining mixture in the distillation flask, obtain the secondary Wuniuzao tea tree flower characteristic extract and pollen precipitate; S42, Puffing treatment: Mix the pollen precipitate and starch obtained in step S41 with water, and conduct puffing treatment on the mixture to obtain the pollen puffing product; S43, Water extraction and concentration treatment: Add water to conduct water extraction treatment on the pollen puffing product, and the filtrate obtained after filtration is the tertiary Wuniuzao tea tree flower characteristic extract; S44, Take the filter residue obtained by filtration in step S43, add silica white and chitosan to the filter residue for treatment; then mix the secondary and tertiary Wuniuzao tea tree flower characteristic extracts, add the treated filter residue, oscillate and adsorb at room temperature for 30 - 60 min, then conduct solid - liquid separation. Mix the separated extract with the primary Wuniuzao tea tree flower characteristic extract, and after low - temperature concentration, obtain the Wuniuzao tea tree flower characteristic extract; The treatment process of the filter residue is as follows: Filter the pollen puffing product after water extraction treatment to obtain the filtrate and filter residue. Mix the filter residue, silica white, and chitosan aqueous solution, and add an acidic or alkaline solution to adjust the pH of the mixture to 7 - 9. Then dry the mixture, grind it, and sieve it to obtain the treated filter residue particles.

2. The preparation method of Wuniuzao tea tree flower wine according to claim 1, characterized in that, The mass ratio of the total amount of Wuniuzao tea tree trunk pollen prepared in step S1 to the mass of glutinous rice used in step S2 is (0.5 - 3):

100. 10 - 30 wt% of the Wuniuzao tea tree trunk pollen prepared in step S1 is used for the preparation of the flower wine base liquor, and the remaining Wuniuzao tea tree trunk pollen is used for the preparation of the Wuniuzao tea tree flower characteristic extract.

3. The preparation method of Wuniuzao tea tree flower wine according to claim 1, characterized in that, In step S42, the mixture is subjected to puffing treatment by extrusion puffing to obtain the pollen puffing product.

4. The preparation method of Wuniuzao tea tree flower wine according to claim 1 or 3, characterized in that, In the step S42, the mass ratio of pollen precipitate, starch and water is (10~50):(20~40):(30~50).

5. The preparation method of Wuniuzao tea tree flower wine according to claim 1, characterized in that, In the step S43, the process of water extraction treatment is as follows: First, put the pollen expanded product and deionized water into a reaction kettle, heat it to 80~95°C for water extraction treatment for 2~3 h, then discharge 20%~40% of the extraction solution in the reaction kettle, and then add deionized water preheated to 80~95°C into the reaction kettle for water extraction treatment for 0.5~1 h; repeat discharging the extraction solution in the reaction kettle and adding deionized water 2~3 times to complete the water extraction treatment process.

6. The preparation method of the Wuniuzao tea tree flower wine according to claim 1, characterized in that In the step S43, the process of water extraction treatment is as follows: Put the pollen expanded product and deionized water preheated to 80~100°C into a subcritical extraction device, then raise the pressure in the subcritical extraction device to 3~8 MPa, and extract at this pressure for 20~40 min, and then close the subcritical extraction device to make the liquid in it cool naturally to room temperature; Or, First, put the pollen expanded product and deionized water preheated to 80~100°C into a subcritical extraction device, and then gradually raise the water temperature at a rate of 5~10°C every 5 min, gradually raise the water temperature from the initial temperature to 220°C, and after the water temperature rises to 220°C, keep it at this temperature for 5~10 min, and then close the subcritical extraction device to make the liquid in it cool naturally to room temperature.

7. The preparation method of Wuniuzao tea tree flower wine according to claim 1, characterized in that, In the step S44, the addition amount of white carbon black is 3~8 times the weight of the Wuniuzao tea tree trunk pollen added in the step S41, and the addition amount of chitosan is 0.3~0.5 of the weight of the Wuniuzao tea tree trunk pollen added in the step S41.

8. 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 the above claims 1~7.

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