Tea plum wine and preparation method thereof

Abstract

The invention provides a preparation method of camellia sasanqua wine. The preparation method comprises the following steps: (1) preparing green plum base wine; (2) extracting tea leaves to obtain tea soup; (3) adding pectinase into the tea soup for enzymolysis to obtain a tea extracting solution; and (4) mixing the green plum base wine with the tea extracting solution to obtain the camellia sasanqua wine. The invention further provides the camellia sasanqua wine obtained according to the preparation method. The preparation method is simple in process and beneficial to industrial large-scale production. The camellia sasanqua wine prepared by the preparation method is good in storage stability, has no obvious precipitate in high-temperature, low-temperature and high-temperature-to-low-temperature environments, and also has better color. Furthermore, the camellia sasanqua wine is rich in fragrance level, has tea fragrance, fruit fragrance and wine fragrance, and is golden in color, appropriate in sour and sweet taste and obvious in tea taste.

Description

Technical Field

[0001] This application belongs to the field of wine processing, and particularly relates to a camellia mei wine and a preparation method thereof. Background Art

[0003] Greengage is a traditional fruit that can be used as both medicine and food. It is rich in various nutrients and has the effects of promoting the production of body fluids to quench thirst, regulating the stomach, eliminating fatigue, regulating blood pressure, anti-allergy, protecting the liver, beautifying, enhancing immunity, preventing cancer, preventing stones and relieving pain. It is also one of the excellent alkaline foods in nature. Greengage wine has a long history and profound cultural connotations, and there is an allusion of "talking about heroes over a pot of greengage wine" spread in the world. Greengage wine absorbs the nutrients in the plum fruit and has health care functions such as appetizing and promoting the production of body fluids, improving the stomach, and delaying aging. It is very beneficial to the human body and is favored by many health-conscious people.

[0004] Tea leaves refer to the leaves and buds of the tea plant. Tea leaves contain ingredients such as catechins, cholestenone, caffeine, inositol, folic acid, and pantothenic acid, which can improve human health.

[0005] Combining greengage, a well-known health care element, with tea can produce a camellia mei wine. The camellia mei wine that combines health, aroma, taste and culture has great market potential. However, the camellia mei wine has problems such as poor storage stability, easy precipitation and deepening of chromaticity. At the same time, there are also problems such as unclear tea aroma, uncoordinated taste and insufficiently golden and transparent color. Summary of the Invention

[0006] This application is made in view of the above problems and aims to solve at least one of the problems existing in the prior art. For this purpose, this application provides a camellia mei wine and a preparation method thereof. The greengage wine obtained by the preparation method of this application has good storage stability.

[0007] According to an embodiment of this application, a preparation method of a camellia mei wine can be provided. The preparation method includes the following steps:

[0008] (1) Prepare greengage base wine;

[0009] (2) Extract tea leaves to obtain tea soup;

[0010] (3) Add pectinase to the tea soup for enzymatic hydrolysis to obtain a processed tea soup solution;

[0011] (4) Mix the greengage base wine and the processed tea soup solution to obtain the camellia mei wine.

[0012] According to an embodiment of this application, a camellia mei wine obtained by the preparation method of this application can be provided

[0013] The camellia mei wine on the market has problems such as poor storage stability, being extremely prone to precipitation and the color becoming darker, and also has the problem that the color is not golden, bright and transparent enough. By using pectinase to treat the tea soup in this application, the storage stability of the camellia mei wine can be improved well, there is no obvious precipitation under high temperature, low temperature and the environment of high temperature turning to low temperature, and it also has a good color. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 The process flow diagram showing an implementation manner of the preparation method of the camellia mei wine of this application is shown. DETAILED DESCRIPTION

[0015] Unless otherwise specified, all numbers representing contents, concentrations, ratios, masses, volumes, times, temperatures, humidities, thicknesses, strengths, turbidities, technical effects, etc. used in this specification and claims should be understood to be modified by the term "about" or "substantially" in any case. Therefore, unless there is a contrary indication, the numerical parameters listed in the following specification and appended claims are approximate values. For those skilled in the art, they can vary according to the desired properties and effects sought through this disclosure, and each numerical parameter should be interpreted according to the number of significant digits and the conventional rounding method or the manner understood by those skilled in the art.

[0016] Although the numerical ranges and parameters of the broad scope of this disclosure are approximate values, the numerical values set forth in the specific embodiments are provided as precisely as possible. However, any numerical value will inherently contain certain errors, which are necessarily caused by the standard deviations found in their corresponding test measurements. Each numerical range given in this specification will include each narrower numerical range falling within that broader numerical range, as if these narrower numerical ranges were explicitly written herein.

[0017] As used herein, the expression "A and / or B" includes three cases: (1) A; (2) B; and (3) A and B. The expression "A, B and / or C" includes seven cases: (1) A;

[0018] (2) B; (3) C; (4) A and B; (5) A and C; (6) B and C; and (7) A, B and C. The meanings of similar expressions can be deduced by analogy.

[0019] The camellia mei wine on the market has poor preservation stability and is prone to precipitation. The applicant found that the unstable substances in the tea soup are an important reason for the easy precipitation of camellia mei wine in the later stage. After continuous attempts, the applicant improved the preparation process of camellia mei wine. By adding pectinase to the tea soup, the formation of precipitation of the unstable substances in the tea soup was accelerated, and the tea extract obtained after separating the precipitation was mixed with the plum base wine to obtain camellia mei wine. Since most of the unstable substances have been removed by forming precipitation during the preparation process, the camellia mei wine of this application has stable preservation, a golden and transparent color, and no obvious precipitation occurs during storage in high-temperature, low-temperature, and high-temperature-to-low-temperature environments.

[0020] In a first aspect, the present application provides a method for preparing camellia mei wine, and the preparation method includes the following steps:

[0021] (1) Prepare plum base wine;

[0022] (2) Extract tea leaves to obtain tea soup;

[0023] (3) Add pectinase to the tea soup for enzymatic hydrolysis, separate the precipitation and the tea soup to obtain a tea extract;

[0024] (4) Mix the plum base wine and the tea extract to obtain the camellia mei wine.

[0025] In this article, the term "pectinase" refers to an enzyme that decomposes pectin.

[0026] In some embodiments, the sequence numbers of the above steps (1), (2), and (3) do not represent the execution order of the steps in the preparation method. In a specific embodiment, the order of the steps in the preparation method can be (1), (2), and (3), (2), (1), and (3), or (2), (3), and (1).

[0027] The applicant found that the unstable substances in the tea soup are an important reason for the easy precipitation of camellia mei wine in the later stage. In the field of tea beverages, the stability of tea beverages is often improved by decomposing unstable substances, but the degree of decomposition is limited. In this application, the plum base wine contains a large amount of acidic substances, and the camellia mei wine is overall acidic. In an acidic environment, compared with ordinary tea beverages, the unstable substances in the tea soup are more likely to produce precipitation during subsequent preservation. Therefore, the method for improving stability in the field of tea beverages is not completely applicable to the field of camellia mei wine. Contrary to the traditional method of improving the stability of tea beverages by decomposing unstable substances, this application found that adding pectinase to the tea soup can accelerate the generation of precipitation and remove the precipitation during the preparation process, which is more conducive to improving the preservation stability of camellia mei wine in the later stage.

[0028] In some embodiments, step (3) includes: adjusting the pH value of the tea soup to 3 - 3.5; adding the pectinase to the tea soup for enzymatic hydrolysis; optionally, allowing the tea soup after enzymatic hydrolysis to stand; separating the precipitate and the tea soup to obtain the tea extract.

[0029] In some embodiments, step (3) includes: adjusting the pH value of the tea soup to 3 - 3.5; adding the pectinase to the tea soup for enzymatic hydrolysis; allowing the tea soup after enzymatic hydrolysis to stand; separating the precipitate and the tea soup to obtain the tea extract.

[0030] In some embodiments, in step (3), the pH value of the tea soup is adjusted to 3, 3.1, 3.2, 3.3, 3.4, or 3.5.

[0031] Adjusting the pH value of the tea soup is conducive to accelerating the formation of precipitates of unstable substances in the tea soup. The accelerating effect is more obvious within the pH value range of this application.

[0032] In some embodiments, in step (3), a pH regulator is added to adjust the pH value of the tea soup. In some embodiments, the pH regulator includes a food-grade acid. In some embodiments, the food-grade acid includes at least one of boric acid, acetic acid, citric acid, lactic acid, and tartaric acid. In some embodiments, the pH regulator is citric acid.

[0033] In some embodiments, in step (3), calculated based on the total weight of the tea soup, the weight percentage of citric acid is 0.5% - 0.7%. In some embodiments, in step (3), calculated based on the total weight of the tea soup, the weight percentage of citric acid can be 0.5%, 0.55%, 0.6%, 0.65%, or 0.7%.

[0034] In some embodiments, in step (3), calculated based on the total weight of the tea soup, the weight content of the pectinase is 0.03% - 0.05%. In some embodiments, in step (3), calculated based on the total weight of the tea soup, the weight content of the pectinase can be 0.03%, 0.035%, 0.04%, 0.045%, or 0.05%.

[0035] Adding an appropriate amount range of pectinase helps to further accelerate the formation of precipitates in the tea soup and balance the production cost at the same time.

[0036] In some embodiments, in step (3), the temperature of the enzymatic hydrolysis is 40 - 55°C, and the time of the enzymatic hydrolysis is 30 - 60 min.

[0037] In some embodiments, in step (3), the temperature of enzymatic hydrolysis is 45 - 52 °C, and the time of enzymatic hydrolysis is 40 - 60 min.

[0038] In some embodiments, in step (3), the temperature of enzymatic hydrolysis can be 40 °C, 42 °C, 44 °C, 46 °C, 48 °C, 50 °C, 52 °C, 54 °C or 55 °C.

[0039] In some embodiments, in step (3), the time of enzymatic hydrolysis can be 30 min, 35 min, 40 min, 45 min, 50 min, 55 min or 60 min.

[0040] In some embodiments, in step (3), the temperature of standing is 0 - 15 °C, and the time of standing is 20 - 60 min.

[0041] In some embodiments, in step (3), the temperature of standing is 0 - 8 °C, and the time of standing is 20 - 40 min.

[0042] In some embodiments, in step (3), the temperature of standing can be 0 °C, 1 °C, 2 °C, 3 °C, 4 °C, 5 °C, 6 °C, 7 °C, 8 °C, 9 °C, 10 °C, 11 °C, 12 °C, 13 °C, 14 °C or 15 °C.

[0043] In some embodiments, in step (3), the time of standing can be 20 min, 30 min, 40 min, 50 min or 60 min.

[0044] Through the cooling treatment, it is beneficial to accelerate the formation of precipitates of unstable substances in the tea soup. When the temperature of standing is 0 - 8 °C, the effect of forming precipitates is better.

[0045] In some embodiments, in step (3), calculated based on the total weight of the tea soup, the weight percentage of citric acid is 0.5%, the weight content of pectinase is 0.03%, the temperature of standing is 0 °C, and the time of standing is 20 min.

[0046] In some embodiments, in step (3), calculated based on the total weight of the tea soup, the weight percentage of citric acid is 0.6%, the weight content of pectinase is 0.04%, the temperature of standing is 8 °C, and the time of standing is 30 min.

[0047] In some embodiments, in step (3), calculated based on the total weight of the tea soup, the weight percentage of citric acid is 0.5%, the weight content of pectinase is 0.05%, the temperature of standing is 0 °C, and the time of standing is 20 min.

[0048] In some embodiments, in step (3), the temperature for separating the precipitate and the tea soup is 0 - 15°C. Optionally, in step (3), the temperature for separating the precipitate and the tea soup can be 0°C, 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, 11°C, 12°C, 13°C, 14°C or 15°C.

[0049] In some embodiments, in step (3), the method for separating the precipitate and the tea soup includes at least one of filtration, centrifugation, or standing. In some embodiments, in step (3), the method for separating the precipitate and the tea soup is selected from the filtration method. In a specific embodiment, the pore size of the filtration is 0.1 - 0.5 μm.

[0050] In some embodiments, in step (3), the pore size of the filtration can be 0.1 μm, 0.2 μm, 0.3 μm, 0.4 μm or 0.5 μm.

[0051] In some embodiments, in step (3), after separating the precipitate and the tea soup, a sterilization and enzyme inactivation step is further included.

[0052] In some embodiments, in step (3), the temperature of the sterilization and enzyme inactivation step is 115 - 125°C, and the time for sterilization and enzyme inactivation is 5 - 10 s.

[0053] In some embodiments, in step (3), the temperature of the sterilization and enzyme inactivation step can be 115°C, 117°C, 119°C, 120°C, 122°C, 124°C or 125°C.

[0054] In some embodiments, in step (3), the time of the sterilization and enzyme inactivation step can be 5 s, 6 s, 7 s, 8 s, 9 s or 10 s.

[0055] In some embodiments, in step (1), the prune base wine includes at least one of fermented prune base wine and extracted prune base wine.

[0056] In some embodiments, the prune base wine is fermented prune base wine.

[0057] In some embodiments, the fermented prune base wine refers to a product obtained by mixing and fermenting a prune sugar solution with microorganisms. In some embodiments, the fermented prune base wine can be obtained by the commonly used method for brewing fermented prune wine in the art. In some embodiments, the fermented prune base wine can be commercially purchased.

[0058] In some embodiments, the prune base wine is extracted prune base wine.

[0059] In some embodiments, in step (1), green plum fruit and sugar are soaked in a first base wine for extraction, and green plum raw wine is obtained after the wine and fruit are separated; enzymes are added to the green plum raw wine for enzymolysis to obtain the green plum base wine, and the enzymes include at least one of pectinase and cellulase.

[0060] In some embodiments, in step (1), the enzyme is pectinase.

[0061] In some embodiments, in step (1), the green plum fruits are selected, specifically, rotten fruits, insect-infested fruits, and small fruits with poor development are removed.

[0062] In some embodiments, in step (1), the sugar content of the green plum fruit is ≥ 7g / 100g.

[0063] Selecting greengage fruits with appropriate sugar content helps maintain the sweet and sour taste of tea plum wine, increasing the greengage flavor of the wine while achieving a certain sweetness.

[0064] In some embodiments, in step (1), the greengage fruit stem is removed.

[0065] Removing the greengage fruit stems can help reduce the bitterness of the greengage-based wine and improve the freshness of the tea plum wine.

[0066] In some embodiments, in step (1), the green plum fruit is washed to remove moisture from the surface of the green plum fruit.

[0067] In some embodiments, in step (1), the first base wine includes at least one of yellow wine, rice wine or white wine.

[0068] In some embodiments, in step (1), the first base liquor comprises at least one of Maotai-flavor liquor, Luzhou-flavor liquor, Daqu-flavor liquor, Fuqu-flavor liquor, Xiaoqu-flavor liquor, Mixiang-flavor liquor, Jianxiang-flavor liquor, Fengxiang-flavor liquor, or Laobaigan-flavor liquor. In some embodiments, the first base liquor is Xiaoqu-flavor liquor.

[0069] Xiaoqu Fenxiang liquor is mellow and elegant, with a refreshing taste and endless aftertaste. Using it as the base liquor, while retaining the original flavor of green plum, it gives the green plum base liquor a fuller taste layer, which is conducive to improving the full taste of tea plum wine.

[0070] In some embodiments, in step (1), the alcohol content of the first base liquor is 20-56% vol. In some embodiments, the alcohol content of the first base liquor is 20% vol, 23% vol, 25% vol, 27% vol, 30% vol, 33% vol, 35% vol, 37% vol, 40% vol, 43% vol, 45% vol, 47% vol, 50% vol, 53% vol, 55% vol, 56% vol, or a value within the range formed by the alcohol contents of any two of the above first base liquors.

[0071] An appropriate alcohol content of the base liquor helps to extract the alcohol-soluble nutrients in the greengage fruits and provides a good solvent for the water-soluble nutrients, which helps to improve the richness of the taste of the greengage and tea wine.

[0072] In some embodiments, in step (1), the sugar includes one or more of rock sugar, granulated sugar, fructose, or cube sugar. In some embodiments, in step (1), the sugar is rock sugar. In some embodiments, in step (1), the rock sugar includes at least one of white rock sugar or yellow rock sugar. In some embodiments, in step (1), the rock sugar is yellow rock sugar.

[0073] The dissolution of sugar in the base liquor helps to increase the osmotic pressure of the base liquor, accelerates the entry of greengage juice into the extract, and helps to shorten the soaking time of the greengage fruits. Among them, yellow rock sugar has not undergone a decolorization process, has a relatively high sucrose content, is more nutritious, and has the effects of tonifying the middle qi, warming the lungs and resolving phlegm, relieving cough, and promoting the production of body fluid and beautifying the face. Further, yellow rock sugar and the extracted greengage juice help to improve the golden color of the greengage and tea wine body.

[0074] In some embodiments, in step (1), the weight ratio of the greengage fruits, the sugar, and the first base liquor is (2.5-3):(1.7-2.0):(5-5.5).

[0075] In some embodiments, in step (1), the weight ratio of the greengage fruits, the sugar, and the first base liquor is (2.7-2.9):(1.8-1.9):(5.2-5.5).

[0076] In some embodiments, the weight ratio of the greengage fruit, the sugar, and the first base liquor may be 2.5:1.7:5, 2.5:1.8:5, 2.5:1.9:5, 2.5:2.0:5, 2.5:1.7:5.1, 2.5:1.7:5.2, 2.5:1.7:5.3, 2.5:1.7:5.4, 2.5:1.7:5.5, 2.6:1.7:5, 2.6:1.8:5, 2.6:1.9:5, 2.6:2.0:5, 2.6:1.7:5.1, 2.6:1.7:5.2, 2.6:1.7:5.3, 2.6:1.7:5.4, 2.6:1.7:5.5, 2.7:1.7:5, 2.7:1.8:5, 2.7:1.9:5, 2.7:2.0:5, 2.7:1.7:5.1, 2.7:1.7:5.2, 2.7:1.7:5.3, 2.7:1.7:5.4, 2.7:1.7:5.5, 2.8:1.7:5, 2.8:1.8:5, 2.8:1.9:5, 2.8:2.0:5, 2.8:1.7:5.1, 2.8:1.7:5.2, 2.8:1.7:5.3, 2.8:1.7:5.4, 2.8:1.7:5.5, 2.9:1.7:5, 2.9:1.8:5, 2.9:1.9:5, 2.9:2.0:5, 2.9:1.7:5.1, 2.9:1.7:5.2, 2.9:1.7:5.3, 2.9:1.7:5.4, 2.9:1.7:5.5, 3.0:1.7:5, 3.0:1.8:5, 3.0:1.9:5, 3.0:2.0:5, 3.0:1.7:5.1, 3.0:1.7:5.2, 3.0:1.7:5.3, 3.0:1.7:5.4, or 3.0:1.7:5.5.

[0077] The extraction ratio of the greengage fruit, sugar, and first base liquor in this application helps to balance the sour and sweet taste of the greengage base liquor.

[0078] In some embodiments, in step (1), the extraction time is 3 - 12 months. In some embodiments, in step (1), the extraction time is 3 months, 4 months, 5 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months, or a value within the range composed of any two of the above extraction times.

[0079] In some embodiments, in step (1), the extraction temperature is 15 - 35°C. In some embodiments, in step (1), the extraction temperature can be 15°C, 20°C, 25°C, 30°C, or 35°C.

[0080] The extraction time and / or extraction temperature range of this application helps to extract substances such as volatile acids, non-volatile acids, and benzaldehyde in the greengage fruit. Substances such as volatile acids and benzaldehyde help to increase the aroma richness of the camellia wine, and non-volatile acids help to improve the taste of the wine body. At the same time, the soaking time of this application helps the β-glucosidase in the greengage fruit to fully decompose the flavor precursor monoterpenyl-β-D-glucoside in the greengage fruit, and release volatile glycosides, which plays a further role in enhancing the aroma, improves the natural flavor of the camellia wine, and can also fully decompose amygdalin and reduce the bitterness of the greengage base wine.

[0081] In some embodiments, in step (1), stirring is performed during the extraction treatment. In some embodiments, in step (1), the stirring is intermittent stirring. In specific embodiments, stirring can be performed once every 10 - 20 days. For example, stirring can be performed once every 10 days, once every 12 days, once every 15 days, once every 17 days, or once every 20 days.

[0082] In some embodiments, in step (1), methods known in the art can be used for wine-fruit separation. In some embodiments, in step (1), the methods for wine-fruit separation include filtration, standing, or centrifugation.

[0083] In some embodiments, in step (1), calculated based on the total weight of the greengage base wine, the weight content of the enzyme is 0.03% - 0.05%. In some embodiments, in step (1), calculated based on the total weight of the greengage base wine, the weight content of the enzyme is 0.03%, 0.035%, 0.04%, 0.045%, or 0.05%.

[0084] The enzyme within the applicable range helps to improve the stability of the greengage base wine and the clarity of the greengage base wine.

[0085] In some embodiments, in step (1), the temperature of the enzymatic hydrolysis is 15 - 25°C, and the time of the enzymatic hydrolysis is 2 - 4 days.

[0086] In some embodiments, in step (1), the temperature of the enzymatic hydrolysis is 15°C, 17°C, 20°C, 23°C, or 25°C.

[0087] In some embodiments, in step (1), the time of the enzymatic hydrolysis is 2 days, 3 days, or 4 days.

[0088] In some embodiments, in step (1), after the enzymatic hydrolysis, the product after enzymatic hydrolysis is subjected to inactivating the enzyme activity treatment.

[0089] In some embodiments, in step (1), the temperature of the enzyme inactivation treatment is 95 - 105 °C, and the time of the sterilization treatment is 10 - 15 s.

[0090] In some embodiments, in step (1), the temperature of the enzyme inactivation treatment can be 95 °C, 100 °C or 105 °C.

[0091] In some embodiments, in step (1), the time of the enzyme inactivation treatment can be 10 s, 11 s, 12 s, 13 s, 14 s or 15 s.

[0092] In some embodiments, in step (1), the method of the enzyme inactivation treatment includes ultra-high temperature instantaneous sterilization (UHT).

[0093] As used herein, the term "ultra-high temperature instantaneous sterilization" or "UHT" refers to a method of sterilization and enzyme inactivation in which the product is heated to above 100 °C in a closed system for 5 - 15 s and then rapidly cooled to room temperature.

[0094] The high-temperature duration of this application is relatively short, which helps to maximize the preservation of the nutrients and flavor of the Prunus mume base liquor.

[0095] In some embodiments, in step (2), the tea leaves are added to water to extract the tea leaves to obtain the tea soup.

[0096] In some embodiments, in step (2), the tea leaves and an antioxidant are added to water to extract the tea leaves to obtain the tea soup.

[0097] In some embodiments, the tea leaves include at least one of white tea, black tea, green tea, oolong tea or dark tea. In some embodiments, the tea leaves selected are white tea and / or oolong tea.

[0098] In some embodiments, in step (2), the water includes reverse osmosis water (RO water).

[0099] In some embodiments, in step (2), the weight ratio of the tea leaves to the water is 1:(10 - 20). In some embodiments, in step (2), the weight ratio of the tea leaves to the water can be 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19 or 1:20.

[0100] In some embodiments, the antioxidant includes at least one of vitamin C, sodium sulfite, sodium bisulfite, sodium metabisulfite, sodium thiosulfate, ascorbyl palmitate or cysteine. In some embodiments, the antioxidant includes vitamin C.

[0101] Supplementing antioxidants during the process of extracting tea leaves helps delay the oxidation of the wine body and keep the color of the wine body stable for a long time.

[0102] In some embodiments, calculated based on the total weight of the tea leaves, the weight content of the antioxidant is 0.5%-0.7%. In some embodiments, calculated based on the total weight of the tea leaves, the weight content of the antioxidant can be 0.5%, 0.55%, 0.6%, 0.65% or 0.7%.

[0103] An appropriate addition amount of vitamin C helps to exert a good antioxidant effect while reducing the impact on the taste of the tea enzyme wine during the storage period.

[0104] In some embodiments, in step (2), the extraction temperature is 60-95°C and the extraction time is 10-30 min.

[0105] In some embodiments, in step (2), the extraction temperature is 70-85°C and the extraction time is 15-20 min.

[0106] In some embodiments, in step (2), the extraction temperature can be 60°C, 63°C, 65°C, 67°C, 70°C, 73°C, 75°C, 77°C, 80°C, 83°C, 85°C, 87°C, 90°C, 93°C or 95°C.

[0107] In some embodiments, in step (2), the extraction time can be 10 min, 12 min, 15 min, 17 min, 20 min, 22 min, 25 min, 27 min or 30 min.

[0108] In some embodiments, step (4) includes adding a sugar content regulator to the prunus mume base wine, mixing the prunus mume base wine with the tea extract, and optionally adding a second base wine and / or water to obtain the tea prunus mume wine.

[0109] In some embodiments, step (4) includes adding a sugar content regulator to the prunus mume base wine, mixing the prunus mume base wine with the tea extract, adding the second base wine and / or water to obtain the tea prunus mume wine.

[0110] In some embodiments, step (4) includes adding a sugar content regulator to the prunus mume base wine, filtering the prunus mume base wine, mixing the prunus mume base wine with the tea extract, adding the second base wine and / or water to obtain the tea prunus mume wine.

[0111] In some embodiments, in step (4), the sugar content of the greengage base liquor is 15 - 35 g / 100 g. In some embodiments, in step (4), the sugar content of the greengage base liquor can be 15 g / 100 g, 20 g / 100 g, 25 g / 100 g, 30 g / 100 g, or 35 g / 100 g.

[0112] In some embodiments, in step (4), if the sugar content of the greengage base liquor obtained through step (1) meets 15 - 35 g / 100 g, there is no need to add a sugar content regulator to the greengage base liquor, and after filtering the greengage base liquor, it can be directly mixed with the tea extract.

[0113] In some embodiments, in step (4), if the sugar content of the greengage base liquor obtained through step (1) is less than 15 g / 100 g, a sugar content regulator needs to be added to the greengage base liquor, and after filtering the greengage base liquor with adjusted sugar content, it can be mixed with the tea extract.

[0114] In some embodiments, in step (4), calculated based on the weight of the tea - plum wine, the weight percentage content of the sugar content regulator is 4 - 10%. In some embodiments, in step (4), calculated based on the weight of the tea - plum wine, the weight percentage content of the sugar content regulator can be 4%, 5%, 6%, 7%, 8%, 9%, or 10%.

[0115] An appropriate weight percentage content of the sugar content regulator helps to balance the sour and sweet taste in the tea - plum wine.

[0116] In some embodiments, in step (4), the sugar content regulator includes sugar solution, granulated sugar, and yellow rock sugar.

[0117] In some embodiments, in step (4), sugar is added to water to prepare the sugar solution. In some embodiments, in the process of preparing the sugar solution in step (4), the weight ratio of water to sugar is 1:(1 - 2). In some embodiments, in the process of preparing the sugar solution in step (4), the weight ratio of water to sugar can be 1:1, 1:1.5, or 1:2.

[0118] In some embodiments, the type of sugar used in step (4) is the same as the type of sugar used in step (1). In some embodiments, the type of water used in step (4) is the same as the type of water used in step (2).

[0119] In some embodiments, in step (4), calculated based on the weight of the camellia - plum wine, the weight percentage of the prunus mume base liquor is 12 - 16%. In some embodiments, in step (4), calculated based on the weight of the camellia - plum wine, the weight percentage of the prunus mume base liquor can be 12%, 13%, 14%, 15% or 16%.

[0120] An appropriate weight percentage of the prunus mume base liquor helps to enhance the fragrance of prunus mume in the camellia - plum wine and balance the taste of the camellia - plum wine.

[0121] In some embodiments, in step (4), calculated based on the weight of the camellia - plum wine, the weight percentage of the tea extract is 14 - 18%. In some embodiments, in step (4), calculated based on the weight of the camellia - plum wine, the weight percentage of the tea extract can be 14%, 15%, 16%, 17% or 18%.

[0122] An appropriate weight percentage of the tea extract helps to enhance the fragrance of tea in the camellia - plum wine and balance the taste of the camellia - plum wine.

[0123] In some embodiments, in step (4), calculated based on the weight of the camellia - plum wine, the weight percentage of the second base liquor is 25 - 30%. In some embodiments, in step (4), calculated based on the weight of the camellia - plum wine as a reference, the weight percentage of the second base liquor can be 25%, 26%, 27%, 28%, 29% or 30%.

[0124] An appropriate weight percentage of the base liquor helps to enhance the fragrance of the wine in the camellia - plum wine, balance the taste of the camellia - plum wine, and improve the mellow taste of the camellia - plum wine.

[0125] In some embodiments, in step (4), the second base liquor includes at least one of maotai - flavor liquor, strong - flavor liquor, daqu light - flavor liquor, bran - koji light - flavor liquor, xiaoqu light - flavor liquor, rice - flavor liquor, multi - flavor liquor, fen - flavor liquor or laobaigan - flavor liquor. In some embodiments, the second base liquor is xiaoqu light - flavor liquor

[0126] In some embodiments, the type of the second base liquor used in step (4) is the same as the type of the second base liquor used in step (1).

[0127] In some embodiments, in step (4), the filtering method includes at least one of filtration or centrifugation. In some embodiments, in step (4), the filtering method includes diatomaceous earth filtration.

[0128] In some embodiments, the preparation method includes:

[0129] (1) Soak the greengage fruits and sugar in the first base liquor for extraction, and separate the liquor and fruits to obtain the original greengage liquor; add pectinase to the original greengage liquor for enzymatic hydrolysis to obtain the greengage base liquor;

[0130] (2) Add the tea leaves and antioxidant to water, extract the tea leaves to obtain the tea soup;

[0131] (3) Adjust the pH value of the tea soup to 3 - 3.5; add pectinase to the tea soup for enzymatic hydrolysis; let the enzymatically hydrolyzed tea soup stand at a temperature of 0 - 15°C; separate the precipitate and the tea soup to obtain the tea extract;

[0132] (4) Add a sugar content regulator to the greengage base liquor, mix the greengage base liquor with the tea extract, and add the second base liquor and / or water to obtain the tea - greengage liquor.

[0133] In the second aspect, the present application provides a tea - greengage liquor obtained by the preparation method according to the present application.

[0134] The various embodiments and preferred options of the preparation method of the fermented greengage liquor provided for the present invention above can be combined with each other (as long as they are not inherently contradictory to each other), and the various embodiments formed by such combination are regarded as part of the disclosure of the present application.

[0135] The technical solution of the present invention will be more clearly and explicitly illustrated below by way of examples. It should be understood that these examples are only for illustrative purposes and are by no means intended to limit the protection scope of the present invention. The protection scope of the present invention is only defined by the claims.

[0136] Examples

[0137] For those not specifying specific techniques or conditions in the examples, follow the techniques or conditions described in the literature in this field or according to the product specifications. For reagents or instruments not indicating the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0138] I. Preparation Examples

[0139] Example 1

[0140] 1. Remove sundries such as greengage fruit stalks, rotten fruits, insect - infested fruits, underdeveloped small fruits, and leaves. Put the greengage fruits into a bubbling cleaning machine (Yangzhou Fuxi Fruit and Vegetable Juice Machinery Co., Ltd., FGPTS7) for cleaning, and dry the water on the surface of the greengage fruits;

[0141] 2. Put the surface-dried greengage fruits into a pottery jar, add base liquor (Xiaoqu light aroma Baijiu, Chongqing Jiangxiaobai Liquor Co., Ltd.) and yellow rock sugar, and soak at room temperature for 6 months. Stir once every 15 days during the soaking process. Among them, the weight ratio of greengage fruits, yellow rock sugar and base liquor is 2.5:2.0:5.5, and the alcohol content of the base liquor is 25% vol.

[0142] 3. After the soaking is completed, separate the wine and fruits to obtain the original greengage wine. Based on the total weight of the original greengage wine, add 0.03% by weight of pectinase (Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.) and carry out enzymatic hydrolysis at room temperature for 2 days. After the enzymatic hydrolysis, carry out UHT enzyme inactivation at a temperature of 100 and a time of 15 s to obtain the greengage base liquor;

[0143] 4. Put white tea into the extraction tank. Based on the total weight of white tea, add 0.5% by weight of vitamin C and RO hot water. The material-liquid ratio of white tea and RO hot water is 1:20, and carry out constant-temperature extraction at 60 °C for 10 min to obtain the tea soup;

[0144] 5. Based on the total weight of the tea soup, add 0.5% by weight of citric acid to adjust the pH to 3.50, then add 0.03% by weight of pectinase (Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.) for constant-temperature enzymatic hydrolysis. The temperature of enzymatic hydrolysis is 40 °C and the time of enzymatic hydrolysis is 40 min. After the enzymatic hydrolysis, cool the temperature of the tea soup to 0 °C and let it stand at 0 °C for 20 min. After standing, filter it, and the filter pore size is 0.1 μm. After filtration, carry out UHT sterilization and enzyme inactivation treatment at a temperature of 115 °C and a time of 7 s to obtain the tea extract;

[0145] 6. Dissolve yellow rock sugar in RO water to obtain a sugar content regulator. The weight ratio of yellow rock sugar and RO water is 1:20. Add the sugar content regulator to the greengage base liquor and mix evenly, and filter through diatomaceous earth to obtain the filtered greengage base liquor. Mix the filtered greengage base liquor with the tea extract, and add base liquor (Xiaoqu light aroma Baijiu, Chongqing Jiangxiaobai Liquor Co., Ltd.) and RO water to obtain the tea-plum wine. Among them, based on the total weight of the tea-plum wine, the weight percentage content of the greengage base liquor is 12% (weight percentage content before adding the sugar content regulator), the weight percentage content of the sugar content regulator is 4%, the weight percentage content of the tea extract is 18%, the weight percentage content of the base liquor is 30%, and the weight percentage content of RO water is 36%.

[0146] The preparation method of the tea-plum wine in Examples 2-10 is similar to that in Example 1, and the difference is that the parameter values in the preparation process are adjusted, as shown in Table 1 specifically.

[0147] Table 1 Parameter table of each step in Examples 2-10

[0148]

[0149]

[0150] The preparation methods of the camellia - mei wines of Comparative Examples 1 - 4 are similar to that of Example 1, except that the parameter values in the preparation process are adjusted, as shown in Table 2 specifically. Among them,

[0151] The main difference between Comparative Example 1 and Example 1 is that a commercially - purchased white - tea concentrate (Bama Tea Industry) is used to replace the white - tea extract in Steps 4 and 5.

[0152] The main difference between Comparative Example 2 and Example 1 is that tannase is used to replace pectinase in Step 5, and the weight content of tannase is 0.04%.

[0153] The main difference between Comparative Example 3 and Example 1 is that a commercially - purchased oolong - tea concentrate (Bama Tea Industry) is used to replace the white - tea extract in Steps 4 and 5.

[0154] The main difference between Comparative Example 4 and Example 1 is that tannase is used to replace pectinase in Step 5, and the weight content of tannase is 0.04%.

[0155] Table 2 Parameter table of each step of Comparative Examples 1 - 4

[0156]

[0157] II. Effect test

[0158] 1) Sensory test (evaluation of color, aroma and taste)

[0159] Sensory test method:

[0160] Randomly select 20 tasters, taste the camellia - mei wines prepared in the examples and comparative examples respectively, evaluate the color, aroma and taste of the wine body, and score according to a maximum of 20 points for each item, and take the average value.

[0161] Scoring index of camellia - mei wine:

[0162] 1 - 5 points means poor, 6 - 10 points means medium, 10 - 15 points means good, and 16 - 20 points means excellent.

[0163] Results and analysis:

[0164] Table 3 Evaluation of the color, aroma and taste of the tea - enzyme wines of Examples 1 - 10 and Comparative Examples 1 - 4

[0165]

[0166] Table 4 Sensory Test Score Table of Tea Enzyme Wine for Examples 1-10 and Comparative Examples 1-4

[0167] Flavor evaluation Color Aroma Taste Example 1 16 15 16 Example 2 16 16 16 Example 3 17 16 17 Example 4 14 15 14 Example 5 15 16 15 Example 6 16 17 17 Example 7 16 16 17 Example 8 17 17 16 Example 9 14 16 14 Example 10 15 17 15 Comparative Example 1 9 8 8 Comparative Example 2 12 15 11 Comparative Example 3 8 8 9 Comparative Example 4 11 16 11

[0168] As shown in Table 3, it can be seen from Examples 1-10 and Comparative Examples 1-4 that compared with the commercially available tea concentrate or the tea extract treated with tannase, the tea enzyme wine prepared with the tea extract of the present application, that is, the tea extract treated with pectinase, has a golden yellow body color, a strong aroma, and no bitter taste or a light bitter taste when entering the mouth. By comparing Examples 1-3, 6-8 with Examples 4-5, 9-10, it can be seen that adjusting the pH value of the tea soup within a suitable range is beneficial to further optimizing the color and taste of the tea enzyme wine.

[0169] As shown in Table 4, it can be seen from Examples 1-10 and Comparative Examples 1 and 3 that compared with the commercially available tea concentrate, the tea enzyme wine prepared with the tea extract of the present application, that is, the tea extract treated with pectinase, has higher scores in terms of color, aroma, and taste. It can be seen from Examples 1-10 and Comparative Examples 2 and 4 that compared with the tea extract treated with tannase, the tea enzyme wine prepared with the tea extract of the present application, that is, the tea extract treated with pectinase, has higher scores in terms of color and taste. By comparing Examples 1-3, 6-8 with Examples 4-5, 9-10, it can be seen that adjusting the pH value of the tea soup within a suitable range is beneficial to further improving the color and taste scores of the tea enzyme wine.

[0170] 2) Stability Test

[0171] Accelerated stability experiments of low temperature, high temperature, and high temperature to low temperature were carried out on the tea enzyme wine of the examples and comparative examples, as follows:

[0172] Low temperature accelerated stability experiment: The tea enzyme wine of the examples and comparative examples was placed at -5°C for one week, and after that, it was observed with the naked eye whether precipitation occurred in the tea enzyme wine. After the tea enzyme wine returned to room temperature, it was shaken well, and its chromaticity and turbidity were detected. Among them, the chromaticity of the tea enzyme wine was detected by colorimetry; the turbidity of the tea enzyme wine was measured by the scattered light method according to SN / T4675.26-2016.

[0173] High temperature accelerated stability experiment: The tea enzyme wine of the examples and comparative examples was placed at 50°C for two weeks, and after that, it was observed with the naked eye whether precipitation occurred in the tea enzyme wine. After the tea enzyme wine returned to room temperature, it was shaken well, and its chromaticity and turbidity were detected. Among them, the chromaticity of the tea enzyme wine was detected by colorimetry; the turbidity of the tea enzyme wine was measured by the scattered light method according to SN / T4675.26-2016.

[0174] High-temperature to low-temperature accelerated stability experiment: The camellia-sasanqua wine of the examples and comparative examples was placed at 50 °C for two weeks, and then at -5 °C for one week. After that, visually observe whether precipitation occurs in the camellia-sasanqua wine. After the camellia-sasanqua wine returns to room temperature, shake it well and detect its chromaticity and turbidity. Among them, the chromaticity of the camellia-sasanqua wine was detected by colorimetry; the turbidity of the camellia-sasanqua wine was measured according to SN / T 4675.26-2016 by the scattered light method.

[0175] Results and analysis:

[0176] Table 5 Stability test results of Examples 1-10 and Comparative Examples 1-4

[0177]

[0178]

[0179] As shown in Table 5, by comparing Examples 1-10 with Comparative Examples 1-4, it can be seen that the chromaticity of the camellia-sasanqua wine obtained by the preparation method of the present application is lower than that of the camellia-sasanqua wine prepared with tea concentrate and the tea enzyme wine prepared by treating tea soup with tannase. Further, Comparative Examples 1 and 3 had poor stability in the high-temperature and high-temperature to low-temperature accelerated stability experiments, with a large increase in chromaticity and a large amount of precipitation in the wine body. In Comparative Examples 2 and 4, loss of luster occurred in the low-temperature accelerated stability experiment, and in the high-temperature to low-temperature accelerated stability experiment, a large amount of precipitation occurred in the wine body. The camellia-sasanqua wine prepared in Examples 1-10 of the present application had no obvious precipitation in both the low-temperature and high-temperature accelerated stability experiments, and the increase in the chromaticity of the wine body was small, showing good stability. By comparing Examples 1-3, 6-8 with Examples 4-5, 9-10, it can be seen that adjusting the pH value of the tea soup within a suitable range is beneficial to further maintaining the stability of the camellia-sasanqua wine in the high-temperature to low-temperature accelerated stability experiment.

Claims

1. A preparation method of camellia wine, characterized in that The preparation method comprises the following steps: (1) Prepare prunus mume base liquor; (2) Extract tea leaves to obtain tea soup; (3) Add pectinase to the tea soup for enzymatic hydrolysis, separate the precipitate and the tea soup to obtain tea extract; (4) Mix the prunus mume base liquor and the tea extract to obtain the prunus mume tea liquor.

2. The preparation method according to claim 1, wherein Step (3) includes: adjusting the pH value of the tea soup to 3 - 3.5; Add the pectinase to the tea soup for enzymatic hydrolysis; Optionally, let the tea soup after enzymatic hydrolysis stand; Separate the precipitate and the tea soup to obtain the tea extract.

3. The preparation method according to claim 1 or 2, characterized in that, In step (3), calculated based on the total weight of the tea soup, the weight content of the pectinase is 0.03% - 0.05%.

4. The preparation method according to any one of claims 1 to 3, characterized in that, In step (3), the temperature of the enzymatic hydrolysis is 40 - 55°C, and the time of the enzymatic hydrolysis is 30 - 60 min. Optionally, in step (3), the temperature of the enzymatic hydrolysis is 45 - 52°C, and the time of the enzymatic hydrolysis is 40 - 60 min.

5. The preparation method according to any one of claims 2-4, characterized in that, In step (3), add a pH regulator to adjust the pH value of the tea soup. Optionally, the pH regulator includes food-grade acid. Optionally, the food-grade acid includes at least one of boric acid, acetic acid, citric acid, lactic acid, and tartaric acid.

6. The preparation method according to any one of claims 2-5, characterized in that, In step (3), the temperature of the standing is 0 - 15°C, and the time of the standing is 20 - 60 min. Optionally, in step (3), the temperature of the standing is 0 - 8°C, and the time of the standing is 20 - 40 min.

7. The preparation method according to any one of claims 1-6, characterized in that, Step (1) includes: Soak prunus mume fruits and sugar in the first base liquor for extraction, and separate the liquor and fruits to obtain prunus mume original liquor; Add an enzyme to the prunus mume original liquor for enzymatic hydrolysis to obtain the prunus mume base liquor. The enzyme includes at least one of pectinase and cellulase.

8. The preparation method according to claim 7, characterized in that, In step (1), calculated based on the total weight of the prunus mume original liquor, the weight content of the enzyme is 0.03% - 0.05%.

9. The preparation method according to claim 7 or 8, characterized in that, In step (1) the temperature of the enzymatic hydrolysis is 15 - 25°C, and the time of the enzymatic hydrolysis is 2 - 4 days.

10. The preparation method according to any one of claims 7-9, characterized in that, In step (1), the weight ratio of the prunus mume fruits, the sugar, and the first base liquor is (2.5 - 3):(1.7 - 2.0):(5 - 5.5). Optionally, in step (1), the weight ratio of the prunus mume fruits, the sugar, and the first base liquor is (2.7 - 2.9):(1.8 - 1.9):(5.2 - 5.5).

11. The preparation method according to any one of claims 1-10, characterized in that, Step (2) includes: add the tea leaves to water, optionally add an antioxidant, and extract the tea leaves to obtain the tea soup.

12. The preparation method according to claim 11, wherein, Calculated based on the total weight of the tea leaves, the weight content of the antioxidant is 0.5% - 0.7%.

13. The preparation method according to any one of claims 1-12, characterized in that, In step (2), the temperature of the extraction is 60 - 95°C, and the time of the extraction is 10 - 30 min. Optionally, in step (2), the temperature of the extraction is 70 - 85°C, and the time of the extraction is 15 - 20 min.

14. The preparation method according to any one of claims 1-13, characterized in that, Step (4) includes adding a sugar content regulator to the prunus mume base liquor, mixing the prunus mume base liquor and the tea extract, and optionally adding a second base liquor and / or water to obtain the prunus mume tea liquor.

15. The preparation method according to claim 14, wherein, In step (4), the sugar content of the greengage base liquor is 15 - 35 g / 100 g.

16. The preparation method according to any one of claims 1-15, characterized in that, In step (4), calculated based on the weight of the camellia - plum wine, the weight percentage of the greengage base liquor is 12 - 16%.

17. The preparation method according to any one of claims 1-16, characterized in that, In step (4), calculated based on the weight of the camellia - plum wine, the weight percentage of the tea extract is 14 - 18%.

18. The preparation method according to any one of claims 14-17, characterized in that, In step (4), calculated based on the weight of the camellia - plum wine, the weight percentage of the second base liquor is 25 - 30%.

19. The preparation method according to any one of claims 1-18, characterized in that, The preparation method includes: (1) Soaking greengage fruits and sugar in a first base liquor for extraction treatment, separating the wine and fruits to obtain greengage original wine; adding at least one of pectinase and cellulase to the greengage original wine for enzymatic hydrolysis to obtain the greengage base liquor; (2) Adding the tea leaves and an antioxidant to water to extract the tea leaves to obtain the tea soup; (3) Adjusting the pH value of the tea soup to 3 - 3.5; adding the pectinase to the tea soup for enzymatic hydrolysis; allowing the enzymatically hydrolyzed tea soup to stand at a temperature of 0 - 15°C; separating the precipitate and the tea soup to obtain the tea extract; (4) Adding a sugar content regulator to the greengage base liquor, mixing the greengage base liquor with the tea extract, and adding a second base liquor and / or water to obtain the camellia - plum wine.

20. A camellia - plum wine obtained by the preparation method according to any one of claims 1 - 19.

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