Formula and preparation method of Pu'er tea wine

Abstract

The invention discloses a Pu'er tea wine formula, which is prepared from the following raw materials by weight: 50 to 80 g of Pu'er tea, 10 to 30 g of Chinese yam, 5 to 10 g of radix polygonati officinalis, 20 to 30 g of lucid ganoderma, 10 to 15 g of poria cocos, 10 to 20 g of radix ophiopogonis, 8 to 10 g of rhizoma alismatis, 10 to 12 g of schisandra chinensis, 10 to 20 g of ginseng, 8 to 10 g of cornu cervi pantotrichum, 6 to 10 g of dogwood, 15 to 30 g of prepared rehmannia root, 8 to 15 g of cortex moutan, 8 to 10 g of rhizoma polygonati, 10 to 20 g of pericarpium citri reticulatae, 9000 to 10000 g of wheat and 600 to 900 g of Maotai-flavor mother koji. The invention relates to the technical field of tea wine, the Pu'er tea used in the application is prepared by fermenting through multiple processes, and medicinal materials beneficial to human bodies are added, so that various beneficial substances in tea leaves and the medicinal materials and tea fragrance can be fully fused into alcohol, and the tea wine is mellow and soft in fragrance and rich in aroma. Meanwhile, beneficial substances in the medicinal materials can neutralize side effects caused by alcohol to a human body, so that the tea wine is smoother and softer in taste, and compared with common tea wine, the tea wine does not hurt the liver, the kidney, headache and drunkenness under the condition of the same drinking amount, so that the drinking effect is better.

Description

Technical Field

[0001] The present invention relates to the technical field of tea wine, and specifically relates to a formula and production method of Pu-erh tea wine. Background Art

[0002] Tea wine is a health-care beverage wine mainly made from tea leaves through direct extraction, biological fermentation, filtration, aging, and blending. Tea wine combines the mellow taste of wine and the fragrance of tea, and contains rich beneficial substances such as tea polyphenols and amino acids. The content of tea polyphenols in it is dozens or even nearly a hundred times that of ordinary tea drinking. Tea polyphenols can effectively reduce blood lipid concentration and regulate the body's sugar metabolism; while amino acids can regulate the quantity and activity of immunoglobulins, indirectly improving the body's comprehensive immune ability, etc. For example, Pu-erh tea wine can be obtained by combining Pu-erh tea and wine.

[0003] Currently, most of the tea wines in the prior art are made by simply soaking tea and then blending with white wine, etc. However, for such tea wine, due to the short processing time of raw materials such as tea, the beneficial substances and tea fragrance in the tea cannot be completely dissolved into the alcohol, resulting in poor taste and experience when drinking. Summary of the Invention

[0004] Aiming at the deficiencies of the prior art, the present invention provides a formula and production method of Pu-erh tea wine, which solves the problem that most of the tea wines in the prior art are made by simply soaking tea and then blending with white wine, etc. Due to the short processing time of raw materials such as tea, the beneficial substances and tea fragrance in the tea cannot be completely dissolved into the alcohol, resulting in poor taste and experience when drinking.

[0005] To achieve the above object, the present invention is realized through the following technical solutions: A formula of Pu-erh tea wine, the formula of Pu-erh tea wine is composed of the following raw materials by weight: 50 - 80 g of Pu-erh tea, 10 - 30 g of Chinese yam, 5 - 10 g of polygonatum odoratum, 20 - 30 g of ganoderma lucidum, 10 - 15 g of poria cocos, 10 - 20 g of ophiopogon japonicus, 8 - 10 g of alisma orientale, 10 - 12 g of schisandra chinensis, 10 - 20 g of ginseng, 8 - 10 g of pilose antler, 6 - 10 g of cornel, 15 - 30 g of prepared rehmannia root, 8 - 15 g of cortex moutan, 8 - 10 g of polygonatum sibiricum, 10 - 20 g of dried tangerine peel, 9000 - 10000 g of wheat, and 600 - 900 g of sauce-flavor starter.

[0006] Preferably, the formula of Pu-erh tea wine is composed of the following raw materials by weight: 50 g of Pu-erh tea, 10 g of Chinese yam, 5 g of polygonatum odoratum, 20 g of ganoderma lucidum, 10 g of poria cocos, 10 g of ophiopogon japonicus, 8 g of alisma orientale, 10 g of schisandra chinensis, 10 g of ginseng, 8 g of pilose antler, 6 g of cornel, 15 g of prepared rehmannia root, 8 g of cortex moutan, 8 g of polygonatum sibiricum, 10 g of dried tangerine peel, 9000 g of wheat, and 600 g of sauce-flavor starter.

[0007] Preferably, the Pu'er tea wine formula is composed of the following raw materials by weight: 80g Pu'er tea, 30g Chinese yam, 10g Polygonatum odoratum, 30g Ganoderma lucidum, 15g Poria, 20g Ophiopogon japonicus, 10g Alisma orientalis, 12g Schisandra chinensis, 120g Ginseng, 10g Pilose antler, 10g Cornus officinalis, 30g Rehmannia root, 15g Moutan bark, 10g Polygonatum sibiricum, 20g Tangerine peel, 10000g wheat, and 900g Maotai-flavor mother koji.

[0008] Preferably, the Pu'er tea wine formula comprises the following preparation steps:

[0009] S1: crushing the raw material according to the weight ratio, adding 10%-15% of the weight of water to the raw material, stirring and mixing, and obtaining a raw material mixture;

[0010] S2: placing the raw material mixture in a koji box for koji stepping to obtain koji blocks;

[0011] S3: placing the koji block in a fermentation box for fermentation. When the temperature rises to above 60° C. on day 7 to 9 of fermentation, turning the koji block over. Thereafter, turning the koji block over every 3 to 5 days until the koji block is completely dry.

[0012] S4: placing the completely dried koji block at room temperature and in a dark environment for 6 months to obtain a Pu'er tea koji block raw material;

[0013] S5: Weigh red tassel sorghum, Pu'er tea koji raw material and Pu'er tea in a ratio of 10:5:1, crush the red tassel sorghum, cool it, steam it, and then air it to below 35°C, then crush the prepared Pu'er tea koji raw material and Pu'er tea together according to Billy, add them to the red tassel sorghum below 35°C, and stir evenly to obtain a secondary mixture, ferment the secondary mixture at room temperature for four days, then put it into a fermentation tank and continue to ferment for 30 days to obtain wine lees;

[0014] S6: distilling the lees to obtain a distilled liquid, and storing the distilled liquid at room temperature and in a dark environment for more than 3 years to obtain a Pu'er tea wine base wine;

[0015] S7: Blending the Pu'er tea wine base wine into the Maotai-flavor liquor at a ratio of 1% to 5% to obtain the Pu'er tea wine.

[0016] Preferably, in S3, a layer of straw and husk is placed in the fermentation box to assist fermentation.

[0017] Preferably, in S3, the fermentation box is made of sandalwood.

[0018] Preferably, in S5, the fermentation tank is made of ceramic material, and the top of the fermentation tank is sealed with cellar mud.

[0019] Beneficial Effects

[0020] The present invention provides a formula and production method for Pu-erh tea wine, having the following beneficial effects:

[0021] In this application, the Pu-erh tea wine prepared uses Pu-erh tea that has been fermented through multiple processes, and at the same time, medicinal materials beneficial to the human body are added. In this way, various beneficial substances and tea aromas in the tea and medicinal materials can be fully integrated into the alcohol, achieving a mellow, soft and smooth tea wine aroma. At the same time, the beneficial substances in the medicinal materials can neutralize the side effects of alcohol on the human body, and also make the taste of the tea wine smoother and softer. Compared with ordinary tea wine, it does not harm the liver, kidneys, cause headaches or make people easily drunk under the same drinking amount, so the drinking effect is better.

[0022] Among them, medicinal materials such as ginseng, polygonatum, odoratum, and ophiopogon in the Pu-erh tea wine have the effect of replenishing qi and nourishing yin, and can enhance physical fitness and improve immunity to achieve the effect of medicinal wine; medicinal materials such as ganoderma lucidum, poria cocos, and schisandra chinensis have the effect of calming the nerves and helping sleep, so drinking Pu-erh tea wine helps to improve sleep quality; medicinal materials such as ophiopogon and odoratum have the effect of nourishing yin and moistening dryness, and can relieve symptoms such as dry mouth and tongue and dry skin after drinking; medicinal materials such as poria cocos and tangerine peel have the effect of strengthening the spleen and resolving dampness, and can improve symptoms such as indigestion and loss of appetite; moutan bark has the effect of clearing heat and cooling blood, and can relieve symptoms such as fever after drinking; alisma orientale has the effect of promoting diuresis and percolating dampness, and can relieve symptoms such as edema and difficult urination, thereby accelerating the body's metabolism and waking up from drunkenness earlier. Specific Embodiments

[0023] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0024] Embodiment 1

[0025] A formula for Pu-erh tea wine, the formula for Pu-erh tea wine is composed of the following raw materials by weight: 50 g of Pu-erh tea, 10 g of Chinese yam, 5 g of odoratum, 20 g of ganoderma lucidum, 10 g of poria cocos, 10 g of ophiopogon, 8 g of alisma orientale, 10 g of schisandra chinensis, 10 g of ginseng, 8 g of pilose antler, 6 g of cornel, 15 g of prepared rehmannia root, 8 g of moutan bark, 8 g of polygonatum, 10 g of tangerine peel, 9000 g of wheat, and 600 g of sauce yeast starter.

[0026] A production method for Pu-erh tea wine, including the following preparation steps:

[0027] S1: Crush the raw materials in the above proportion by weight, and add 10% of the water by weight to stir and mix with them to obtain a raw material mixture;

[0028] S2: Place the raw material mixture in a koji - stepping box to step on the koji and obtain koji blocks.

[0029] S3: Put the koji blocks into a fermentation box for fermentation. When the temperature rises above 60 °C after 7 days of fermentation, turn the koji blocks, and then turn the koji blocks once every 3 days until the koji blocks are completely dry.

[0030] S4: Place the completely dry koji blocks in a normal - temperature and light - proof environment for 6 months to obtain the raw material of Pu - erh tea koji blocks.

[0031] S5: Weigh Hongyingzi sorghum, the raw material of Pu - erh tea koji blocks, and Pu - erh tea according to the weight ratio of 10:5:1. Crush the Hongyingzi sorghum, moisten, steam it, and then cool it to below 35 °C. Then, crush the prepared raw material of Pu - erh tea koji blocks and Pu - erh tea together according to the ratio and add them to the Hongyingzi sorghum below 35 °C and stir evenly to obtain a secondary mixture. Ferment the secondary mixture at normal temperature for four days and then put it into a fermentation tank for continuous fermentation for 30 days to obtain distillers' grains.

[0032] S6: Distill the distillers' grains to obtain a distilled liquid, and store the distilled liquid in a normal - temperature and light - proof environment for more than 3 years to obtain the base liquor of Pu - erh tea wine.

[0033] S7: Blend the base liquor of Pu - erh tea wine into Maotai - flavored liquor at a ratio of 1% to obtain Pu - erh tea wine.

[0034] In this embodiment, it is further set that in S3, lay a layer of straw and rice husks in the fermentation box to assist fermentation.

[0035] In this embodiment, it is further set that in S3, the fermentation box is made of sandalwood material.

[0036] In this embodiment, it is further set that in S5, the fermentation tank is made of ceramic material, and the top of the fermentation tank is sealed with pit mud.

[0037] The Pu - erh tea wine prepared in this application uses Pu - erh tea that has been fermented through multiple processes and also adds medicinal materials beneficial to the human body. In this way, various beneficial substances and tea aromas in the tea and medicinal materials can be fully integrated into the alcohol, achieving a mellow, soft, and gentle tea - wine aroma. At the same time, the beneficial substances in the medicinal materials can neutralize the side effects brought by alcohol to the human body, making the taste of the tea - wine smoother and softer. Compared with ordinary tea - wine, when drinking the same amount, it does not harm the liver, does not harm the kidney, does not cause headaches, is not easy to get drunk, so the drinking effect is better.

[0038] Among them, the medicinal materials such as ginseng, polygonatum, odoratissimum, and ophiopogon in the Pu-erh tea wine have the effects of replenishing qi and nourishing yin, which can strengthen the physique and improve immunity to achieve the efficacy of the medicinal wine; the medicinal materials such as ganoderma lucidum, poria cocos, and schisandra chinensis have the function of calming the nerves and helping sleep, so drinking Pu-erh tea wine is helpful to improve the sleep quality; the medicinal materials such as ophiopogon japonicus and odoratissimum have the effects of nourishing yin and moistening dryness, which can relieve symptoms such as dry mouth, dry tongue, and dry skin after drinking; the medicinal materials such as poria cocos and tangerine peel have the function of strengthening the spleen and resolving dampness, which can improve symptoms such as indigestion and loss of appetite; moutan bark has the effect of clearing heat and cooling blood, which can relieve symptoms such as fever after drinking; alisma orientale has the function of promoting diuresis and percolating dampness, which can relieve symptoms such as edema and dysuria, so as to accelerate the body's metabolism and sober up as soon as possible.

[0039] Example Two

[0040] A formula for Pu-erh tea wine, which is composed of the following raw materials by weight: 80g of Pu-erh tea, 30g of Chinese yam, 10g of odoratissimum, 30g of ganoderma lucidum, 15g of poria cocos, 20g of ophiopogon japonicus, 10g of alisma orientale, 12g of schisandra chinensis, 120g of ginseng, 10g of pilose antler, 10g of cornelian cherry, 30g of prepared rehmannia root, 15g of moutan bark, 10g of polygonatum, 20g of tangerine peel, 10000g of wheat, and 900g of Jiangxiang starter.

[0041] A method for making Pu-erh tea wine, including the following preparation steps:

[0042] S1: Crush the above-mentioned raw materials in proportion by weight, and add 15% of the water by its gram weight and stir and mix them to obtain a raw material mixture;

[0043] S2: Place the raw material mixture in a koji-trampling box and trample it to obtain koji blocks;

[0044] S3: Put the koji blocks into a fermentation box for fermentation. When the temperature rises above 60°C after 9 days of fermentation, turn the koji blocks, and then turn the koji blocks once every 5 days until the koji blocks are completely dry;

[0045] S4: Place the completely dry koji blocks in a normal temperature and light-proof environment for 6 months to obtain the raw material of Pu-erh tea koji blocks;

[0046] S5: Weigh red tassel sorghum, Pu-erh tea koji block raw material, and Pu-erh tea in a weight ratio of 10:5:1, crush the red tassel sorghum, moisten it, steam it, and then spread it to below 35°C. Then, crush the prepared Pu-erh tea koji block raw material and Pu-erh tea together according to the ratio and add them to the red tassel sorghum below 35°C and stir evenly to obtain a secondary mixture. Ferment the secondary mixture at normal temperature for four days and then put it into a fermentation tank for continuous fermentation for 30 days to obtain distiller's grains;

[0047] S6: Distill the distillers grains to obtain a distilled liquid, and store the distilled liquid in a normal temperature and light-proof environment for more than 3 years to obtain the base wine for Pu-erh tea liquor.

[0048] S7: Blend the base wine for Pu-erh tea liquor into the Maotai-flavor liquor at a ratio of 5% to obtain the Pu-erh tea liquor.

[0049] This embodiment is further configured such that in S3, a layer of straw and rice husks is laid in the fermentation box to assist fermentation.

[0050] This embodiment is further configured such that in S3, the fermentation box is made of sandalwood.

[0051] This embodiment is further configured such that in S5, the fermentation tank is made of ceramic material, and the top of the fermentation tank is sealed with pit mud.

[0052] It should be noted that in this article, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variant thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not expressly listed, or also includes elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "including a..." does not exclude the existence of additional identical elements in the process, method, article or device including the element.

[0053] Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A formula for Pu-erh tea wine, characterized in that: The formula of the Pu-erh tea wine is composed of the following raw materials by weight: 50-80 g of Pu-erh tea, 10-30 g of Chinese yam, 5-10 g of polygonatum odoratum, 20-30 g of ganoderma lucidum, 10-15 g of poria cocos, 10-20 g of ophiopogon japonicus, 8-10 g of alisma orientale, 10-12 g of schisandra chinensis, 10-20 g of ginseng, 8-10 g of pilose antler, 6-10 g of cornel officinalis, 15-30 g of rehmannia glutinosa, 8-15 g of cortex moutan, 8-10 g of polygonatum sibiricum, 10-20 g of dried tangerine peel, 9000-10000 g of wheat, and 600-900 g of Jiangxiang starter culture.

2. The formula of a Pu-erh tea wine according to claim 1, characterized in that, The formula of the Pu-erh tea wine is composed of the following raw materials by weight: 50 g of Pu-erh tea, 10 g of Chinese yam, 5 g of polygonatum odoratum, 20 g of ganoderma lucidum, 10 g of poria cocos, 10 g of ophiopogon japonicus, 8 g of alisma orientale, 10 g of schisandra chinensis, 10 g of ginseng, 8 g of pilose antler, 6 g of cornel officinalis, 15 g of rehmannia glutinosa, 8 g of cortex moutan, 8 g of polygonatum sibiricum, 10 g of dried tangerine peel, 9000 g of wheat, and 600 g of Jiangxiang starter culture.

3. A Puer tea wine formula according to claim 1, characterized in that, The formula of the Pu-erh tea wine is composed of the following raw materials by weight: 80 g of Pu-erh tea, 30 g of Chinese yam, 10 g of polygonatum odoratum, 30 g of ganoderma lucidum, 15 g of poria cocos, 20 g of ophiopogon japonicus, 10 g of alisma orientale, 12 g of schisandra chinensis, 20 g of ginseng, 10 g of pilose antler, 10 g of cornel officinalis, 30 g of rehmannia glutinosa, 15 g of cortex moutan, 10 g of polygonatum sibiricum, 20 g of dried tangerine peel, 10000 g of wheat, and 900 g of Jiangxiang starter culture.

4. A method for making Pu-erh tea wine, characterized in that, Based on the formula of a Pu-erh tea wine according to any one of claims 1-3, it is characterized in that it includes the following preparation steps: S1: Crush the raw materials according to the weight ratio, and add 10%-15% of the water by weight of them and stir and mix them to obtain a raw material mixture. S2: Place the raw material mixture in a koji-making box and step on it to obtain koji blocks. S3: Put the koji blocks into a fermentation box for fermentation. When the temperature rises above 60°C after 7-9 days of fermentation, turn the koji blocks, and then turn the koji blocks once every 3-5 days until the koji blocks are completely dry. S4: Place the completely dry koji blocks in a normal temperature and light-proof environment for 6 months to obtain the raw material of Pu-erh tea koji blocks. S5: Weigh red tassel sorghum, Pu-erh tea koji block raw material, and Pu-erh tea according to the weight ratio of 10:5:1, crush the red tassel sorghum, moisten, steam it, and then spread it out to below 35°C. Then, crush the prepared Pu-erh tea koji block raw material and Pu-erh tea according to the ratio and add them to the red tassel sorghum below 35°C and stir evenly to obtain a secondary mixture. Ferment the secondary mixture at normal temperature for four days and then put it into a fermentation tank to continue fermentation for 30 days to obtain distillers' grains. S6: Distill the distillers' grains to obtain a distilled liquid, and store the distilled liquid in a normal temperature and light-proof environment for more than 3 years to obtain the base wine of Pu-erh tea wine. S7: Blend the base wine of Pu-erh tea wine into the Maotai-flavor liquor according to the ratio of 1%-5% to obtain the Pu-erh tea wine.

5. The production method of Pu-erh tea wine according to claim 4, characterized in that, In S3, lay a layer of straw and rice husk in the fermentation box for assisting fermentation.

6. The method for making Pu-erh tea wine according to claim 4, characterized in that, In S3, the fermentation box is made of sandalwood material.

7. A method for making Pu-erh tea wine according to claim 4, characterized in that, In S5, the fermentation tank is made of ceramic material, and the top of the fermentation tank is sealed with pit mud.