Brown rice tea-flavored compound wine and preparation process thereof

Abstract

The invention relates to a preparation process of brown rice tea-flavored compound wine, which comprises the following steps: step 1, respectively crushing and sieving brown rice and green tea, and then mixing to obtain a brown rice tea mixture; step 2, adding polygalacturonic acid into deionized water, adjusting the pH value of the solution to 5-6 by using sodium citrate, and uniformly stirring to obtain an extraction solvent; step 3, adding the brown rice tea mixture into an extraction solvent, performing extraction treatment, and performing filtration and concentration to obtain brown rice tea extraction liquid; and step 4, mixing the brown rice tea extract into the base wine, stirring, standing, filtering, and collecting the supernatant to obtain the brown rice tea-flavored compound wine. The brown rice tea-flavored compound wine prepared by the method disclosed by the invention not only has strong brown rice tea fragrance, but also integrates the mellowness of alcohol, and brings unique taste experience to people.

Description

Technical Field

[0001] The invention relates to the field of wine products, and in particular to a brown rice tea flavored blended wine and a preparation process thereof. Background Art

[0002] Brown rice tea, also known as Japanese brown rice tea, is made from brown rice. The brown rice is soaked, steamed, and fried, and then mixed with green tea. The appearance is uniform, with yellow and green colors, and the soup is bright yellow and green. It not only retains the natural aroma of tea, but also adds the aroma of fried rice. The taste is fresh and mellow, and the bitterness of tea is greatly reduced. Brown rice tea has both the health care function of tea and the nutritional value of rice. The aroma of brown rice tea has the effect of soothing emotions. Brown rice tea is rich in vitamin B and vitamin E, has antioxidant and sedative effects, can relieve fatigue and eliminate stress. Drinking more brown rice tea can promote blood circulation, enhance intestinal peristalsis, and moisturize the intestines and relieve constipation.

[0003] Tea wine is a general term for various drinking wines brewed or prepared with tea as the main ingredient. It has a low alcohol content and has the flavor of both tea and wine. The present invention organically combines brown rice tea and wine to prepare brown rice tea flavored prepared wine, which conforms to the development direction of my country's wines towards "low alcohol, nutrition, low grain consumption, and high quality", and plays a positive role in expanding the liquor industry. Summary of the invention

[0004] In view of the problems existing in the prior art, the purpose of the present invention is to provide a brown rice tea flavored blended liquor and a preparation process thereof.

[0005] The purpose of the present invention is achieved by the following technical solutions:

[0006] In a first aspect, the present invention provides a process for preparing a brown rice tea flavored blended liquor, comprising the following steps:

[0007] Step 1, respectively crushing brown rice and green tea, sieving, and then mixing to obtain a brown rice tea mixture;

[0008] Step 2, adding polygalacturonic acid to deionized water, adjusting the pH of the solution to 5-6, and stirring evenly to obtain an extraction solvent;

[0009] Step 3, adding the brown rice tea mixture to the extraction solvent, extracting, filtering and concentrating to obtain the brown rice tea extract;

[0010] Step 4, mixing the brown rice tea extract with the base wine, stirring and then letting it stand, and then filtering and collecting the supernatant to obtain the brown rice tea flavored prepared wine.

[0011] Preferably, in step 1, the crushing is carried out in a crusher, and the sieving is carried out through a sieve of 80-100 mesh.

[0012] Preferably, in step 1, the mass ratio of brown rice to green tea is 3-8:1.

[0013] Preferably, in step 2, the mass ratio of polygalacturonic acid to deionized water is 1-5:100.

[0014] Preferably, in step 2, sodium citrate is used to adjust the pH.

[0015] Preferably, in step 3, the mass ratio of the brown rice tea mixture to the extraction solvent is 1:8-16.

[0016] Preferably, in step 3, the extraction temperature is 45-55° C., and the extraction time is 2-4 h.

[0017] Preferably, in step 3, the solution is concentrated to 1 / 3 of the original volume.

[0018] Preferably, in step 4, the stirring treatment is stirring at room temperature for 20-40 minutes and standing for 8-12 hours.

[0019] Preferably, in step 4, the base wine is a light-fragrance base wine, which is a liquor with an alcohol content of 56 degrees.

[0020] Preferably, in step 4, the mass ratio of the brown rice tea extract to the base wine is 1:20-50.

[0021] In a second aspect, the present invention provides a brown rice tea flavored blended liquor, which is prepared using the above-mentioned preparation process.

[0022] The beneficial effects of the present invention are:

[0023] 1. The present invention uses brown rice and green tea powder as raw materials for brown rice tea, uses a special extraction solvent for extraction treatment, obtains brown rice tea extract, and then mixes the brown rice tea preparation liquid with base wine to prepare brown rice tea flavored prepared wine. The brown rice tea flavored prepared wine prepared by the method of the present invention not only has a strong brown rice tea aroma, but also integrates the mellowness of alcohol, giving people a unique taste experience.

[0024] 2. The extraction solvent of brown rice tea in the present invention is an aqueous solution containing polygalacturonic acid and sodium citrate. Polygalacturonic acid is the main component of pectin, and the present invention uses sodium citrate as a buffer solution to dissolve it in water. Polygalacturonic acid can absorb more lactone volatile aroma components, enhance the release of tea fragrance in the mouth when drinking, and also has a certain thickening property, thereby preventing the tea wine from being too bland in the mouth; and sodium citrate is used not only as a pH regulator, but also as a stabilizer. DETAILED DESCRIPTION

[0025] The technical solution of the present invention is described below through specific examples. It should be understood that the one or more method steps mentioned in the present invention do not exclude the existence of other method steps before and after the combination step or the insertion of other method steps between these explicitly mentioned steps; it should also be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention. Moreover, unless otherwise specified, the numbering of each method step is only a convenient tool for identifying each method step, and is not intended to limit the order of arrangement of each method step or to limit the scope of the present invention. The change or adjustment of the relative relationship thereof shall also be regarded as the scope of the present invention without substantially changing the technical content.

[0026] In order to better understand the above technical scheme, the exemplary embodiments of the present invention are described in more detail below. Although exemplary embodiments of the present invention are shown, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present invention and to enable the scope of the present invention to be fully communicated to those skilled in the art.

[0027] The present invention will be further described below in conjunction with the following examples.

[0028] Example 1

[0029] A preparation process of brown rice tea flavored blended liquor comprises the following steps:

[0030] Step 1, placing brown rice and green tea in a grinder for processing respectively, passing through a 100-mesh sieve, and then mixing evenly, the mass ratio of brown rice to green tea is 5:1, to obtain a brown rice tea mixture;

[0031] Step 2, adding polygalacturonic acid to deionized water, wherein the mass ratio of polygalacturonic acid to deionized water is 3:100, adding sodium citrate to adjust the pH of the solution to 5.5, and stirring evenly to obtain an extraction solvent;

[0032] Step 3, adding the brown rice tea mixture to the extraction solvent, the mass ratio of the brown rice tea mixture to the extraction solvent is 1:12, heating to 50° C., extracting for 3 hours, filtering and concentrating to 1 / 3 of the original volume, to obtain a brown rice tea extract;

[0033] Step 4, mixing the brown rice tea extract with 56-degree light-fragrance liquor, stirring at room temperature for 30 minutes, standing for 10 hours, and then filtering and collecting the supernatant to obtain the brown rice tea flavored prepared liquor.

[0034] Example 2

[0035] A preparation process of brown rice tea flavored blended liquor comprises the following steps:

[0036] Step 1, placing brown rice and green tea in a grinder for processing respectively, passing through an 80-mesh sieve, and then mixing evenly, the mass ratio of brown rice to green tea is 3:1, to obtain a brown rice tea mixture;

[0037] Step 2, adding polygalacturonic acid to deionized water, wherein the mass ratio of polygalacturonic acid to deionized water is 1:100, adding sodium citrate to adjust the pH of the solution to 5, and stirring evenly to obtain an extraction solvent;

[0038] Step 3, adding the brown rice tea mixture to the extraction solvent, the mass ratio of the brown rice tea mixture to the extraction solvent is 1:8, heating to 45° C., extracting for 2 hours, filtering and concentrating to 1 / 3 of the original volume, to obtain a brown rice tea extract;

[0039] Step 4, mixing the brown rice tea extract with 56-degree light-fragrance liquor, stirring at room temperature for 20 minutes, standing for 8 hours, and then filtering and collecting the supernatant to obtain the brown rice tea flavored prepared liquor.

[0040] Example 3

[0041] A preparation process of brown rice tea flavored blended liquor comprises the following steps:

[0042] Step 1, placing brown rice and green tea in a grinder for processing respectively, passing through a 100-mesh sieve, and then mixing evenly, the mass ratio of brown rice to green tea is 8:1, to obtain a brown rice tea mixture;

[0043] Step 2, adding polygalacturonic acid to deionized water, wherein the mass ratio of polygalacturonic acid to deionized water is 5:100, adding sodium citrate to adjust the pH of the solution to 6, and stirring evenly to obtain an extraction solvent;

[0044] Step 3, adding the brown rice tea mixture to the extraction solvent, the mass ratio of the brown rice tea mixture to the extraction solvent is 1:16, heating to 55° C., extracting for 4 hours, filtering and concentrating to 1 / 3 of the original volume, to obtain a brown rice tea extract;

[0045] Step 4, mixing the brown rice tea extract with 56-degree light-fragrance liquor, stirring at room temperature for 40 minutes, standing for 12 hours, and then filtering and collecting the supernatant to obtain the brown rice tea flavored prepared liquor.

[0046] Example 4

[0047] A preparation process of brown rice tea flavored blended liquor comprises the following steps:

[0048] Step 1, placing brown rice and green tea in a grinder for processing respectively, passing through an 80-mesh sieve, and then mixing evenly, the mass ratio of brown rice to green tea is 4:1, to obtain a brown rice tea mixture;

[0049] Step 2, adding polygalacturonic acid to deionized water, wherein the mass ratio of polygalacturonic acid to deionized water is 2:100, adding sodium citrate to adjust the pH of the solution to 5, and stirring evenly to obtain an extraction solvent;

[0050] Step 3, adding the brown rice tea mixture to the extraction solvent, the mass ratio of the brown rice tea mixture to the extraction solvent is 1:10, heating to 50° C., extracting for 3 hours, filtering and concentrating to 1 / 3 of the original volume, to obtain a brown rice tea extract;

[0051] Step 4, mixing the brown rice tea extract with 56-degree light-fragrance liquor, stirring at room temperature for 40 minutes, standing for 12 hours, and then filtering and collecting the supernatant to obtain the brown rice tea flavored prepared liquor.

[0052] Example 5

[0053] A preparation process of brown rice tea flavored blended liquor comprises the following steps:

[0054] Step 1, placing brown rice and green tea in a grinder for processing respectively, passing through an 80-mesh sieve, and then mixing evenly, the mass ratio of brown rice to green tea is 6:1, to obtain a brown rice tea mixture;

[0055] Step 2, adding polygalacturonic acid to deionized water, wherein the mass ratio of polygalacturonic acid to deionized water is 4:100, adding sodium citrate to adjust the pH of the solution to 6, and stirring evenly to obtain an extraction solvent;

[0056] Step 3, adding the brown rice tea mixture to the extraction solvent, the mass ratio of the brown rice tea mixture to the extraction solvent is 1:8, heating to 55° C., extracting for 2 hours, filtering and concentrating to 1 / 3 of the original volume, to obtain a brown rice tea extract;

[0057] Step 4, mixing the brown rice tea extract with 56-degree light-fragrance liquor, stirring at room temperature for 30 minutes, standing for 10 hours, and then filtering and collecting the supernatant to obtain the brown rice tea flavored prepared liquor.

[0058] Comparative Example

[0059] A preparation process of brown rice tea flavored prepared liquor, which differs from Example 1 in that the extraction solvent is replaced with deionized water, comprises the following steps:

[0060] Step 1, placing brown rice and green tea in a grinder for processing respectively, passing through a 100-mesh sieve, and then mixing evenly, the mass ratio of brown rice to green tea is 5:1, to obtain a brown rice tea mixture;

[0061] Step 2, adding the brown rice tea mixture to deionized water, the mass ratio of the brown rice tea mixture to the deionized water is 1:12, heating to 50° C., extracting for 3 hours, filtering and concentrating to 1 / 3 of the original volume, to obtain a brown rice tea extract;

[0062] Step 3, mixing the brown rice tea extract with 56-degree light-fragrance liquor, stirring at room temperature for 30 minutes, standing for 10 hours, and then filtering and collecting the supernatant to obtain the brown rice tea flavored prepared liquor.

[0063] The brown rice tea flavored blended liquors prepared in Example 1 and the comparative example were compared, and the results are shown in Table 1:

[0064] Table 1 Comparison of different brown rice tea flavored liquors

[0065]

[0066] It can be seen from Table 1 above that the brown rice tea flavored prepared liquor obtained by the preparation process of the present invention not only has the characteristics of elegant tea aroma and mellow wine aroma, but also can gradually burst out a strong brown rice tea flavor within 1-2 seconds after entering the mouth, and the aftertaste is endless, and no stratification or precipitation will occur after being placed for a long time.

[0067] In addition, the present invention also sent the brown rice tea flavored blended wine prepared in Example 1 to the Dongguan Quality Supervision and Inspection Center of Guangdong Province for relevant testing, the test number is №: S240601753, and some of the test results are shown in Tables 2 and 3:

[0068] Table 2 Inspection criteria and final conclusion

[0069]

[0070] Table 3 Test items and test results

[0071]

[0072]

[0073] It can be seen from the test results in Table 3 that the brown rice tea flavored prepared liquor in Example 1 of the present invention meets the standards of Q / GDXJ 0002S-2023 "Prepared Liquor", GB 2757-2012 "National Food Safety Standard Distilled Liquor and Its Preparatory Liquor" and GB7718-2011 "National Food Safety Standard General Rules for Pre-packaged Food Labeling".

[0074] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms should not be understood as necessarily being directed to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification.

[0075] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A process for preparing brown rice tea flavored blended liquor, characterized in that: The following steps are involved: Step 1, respectively crushing brown rice and green tea, sieving, and then mixing to obtain a brown rice tea mixture; Step 2, adding polygalacturonic acid to deionized water, adjusting the pH of the solution to 5-6 with sodium citrate, and stirring evenly to obtain an extraction solvent; Step 3, adding the brown rice tea mixture to the extraction solvent, extracting, filtering and concentrating to obtain the brown rice tea extract; Step 4, mixing the brown rice tea extract with the base wine, stirring and then letting it stand, and then filtering and collecting the supernatant to obtain the brown rice tea flavored prepared wine.

2. The process for preparing a brown rice tea flavored blended liquor according to claim 1, characterized in that: In the step 1, the crushing is carried out in a crusher, and the screening is carried out through a sieve of 80-100 mesh.

3. The process for preparing a brown rice tea flavored blended liquor according to claim 1, characterized in that: In the step 1, the mass ratio of brown rice to green tea is 3-8:

1.

4. The process for preparing a brown rice tea flavored blended liquor according to claim 1, characterized in that: In the step 2, the mass ratio of polygalacturonic acid to deionized water is 1-5:

100.

5. The process for preparing a brown rice tea flavored blended liquor according to claim 1, characterized in that: In step 3, the mass ratio of the brown rice tea mixture to the extraction solvent is 1:8-16.

6. The process for preparing a brown rice tea flavored blended liquor according to claim 1, characterized in that: In step 3, the extraction temperature is 45-55° C., the extraction time is 2-4 hours, and the mixture is concentrated to 1 / 3 of the original volume.

7. The process for preparing a brown rice tea flavored blended liquor according to claim 1, characterized in that: In step 4, the stirring treatment is stirring at room temperature for 20-40 minutes and standing for 8-12 hours.

8. The process for preparing a brown rice tea flavored blended liquor according to claim 1, characterized in that: In step 4, the base wine is a light-fragrance base wine, which is a liquor with an alcohol content of 56 degrees.

9. The process for preparing a brown rice tea flavored blended liquor according to claim 1, characterized in that: In step 4, the mass ratio of the brown rice tea extract to the base wine is 1:20-50.

10. A brown rice tea flavored alcoholic beverage, characterized in that: The preparation is obtained by the preparation process described in claim 1.

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