Tea wine brewed from camellia and preparation method of tea wine
By adding prickly pears to tea wine, using enzyme compound preparations and clarifiers to treatment, the problem of organic acids in tea tree flowers affecting the taste and flavor of the wine is solved, and the quality and health care effect of the tea wine are improved.
Patent Information
- Application Number
- CN202510656450.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-21
- Publication Date
- 2025-08-22
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Organic acids in tea tree flowers will affect the taste and flavor of the wine.
The flavor is improved by adding prickly pears, pretreatment is performed using enzyme composite preparations, combined with acid-lowering agents and clarification agents, improve the fermentation level, remove the acidic and astringent substances of the wine and make the wine clear.
It enhances the taste and clarity of tea wine, retains the natural aroma of camellia and glutinous rice, and enhances the comprehensive health value of fruit wine.
Smart Images
Figure CN120519242A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of winemaking, and specifically relates to tea wine brewed from camellia and a preparation method thereof. Background Art
[0002] Tea flower, as the reproductive organ of the tea tree, has long been regarded as a "by-product" that competes with tea leaves for nutrients. However, research in recent years has revealed that it is rich in tea polysaccharides, tea polyphenols, flavonoids, saponins, vitamins, amino acids, superoxide dismutase and trace elements. It has multiple functions such as antioxidant, hypoglycemic and lipid-lowering, anti-inflammatory and antibacterial, immunity enhancement, anti-aging, and beauty. It can play an anti-aging role by scavenging free radicals and inhibiting lipid peroxidation. Tea flower has been developed into food, health products, cosmetics and pharmaceutical raw materials. With its rich active ingredients and diverse health benefits, tea flower has become an important direction for the extension of the tea industry chain. Its antioxidant, hypoglycemic and lipid-lowering properties show broad prospects in the fields of food, medicine and daily chemicals, but bottlenecks such as standardized production, mechanism analysis and safety assessment need to be overcome to achieve efficient resource utilization and sustainable development of the industry.
[0003] Camellia wine is a low-alcohol fermented wine made from camellia as the main ingredient, combined with glutinous rice or other grains. Its uniqueness lies in the fusion of the aromatic substances of camellia and the sweet fragrance of glutinous rice, combining the fragrance of flowers, tea and wine, and a low alcohol content. Camellia wine does not require blending with white wine or adding chemicals during the fermentation process, and is a natural and healthy drink. At the same time, because camellia is rich in functional ingredients such as tea polyphenols and amino acids, it has health values such as antioxidant and lipid-lowering properties.
[0004] The existing technology currently has the following problems: the organic acid in the tea flower will affect the taste and flavor of the wine. Summary of the Invention
[0005] In view of the above situation, in order to overcome the defects of the prior art, the present invention provides a tea wine brewed using camellia and a preparation method thereof. In order to solve the problem that the organic acid in the tea tree flower affects the taste and flavor of the wine, the present invention proposes a method of improving the flavor by adding sea buckthorn, thereby enriching the taste of the tea wine, and at the same time pre-treating it with an enzyme composite preparation to increase the degree of fermentation, and further adding an acid reducer and a clarifier to improve the quality of the wine, thereby achieving the technical effect of removing sour and astringent substances in the wine and clarifying the wine while retaining the nutrients.
[0006] In order to achieve the above-mentioned purpose, the technical solution adopted by the present invention is as follows: the present invention proposes a tea wine brewed using camellia, which includes the following components in parts by weight: 60-80 parts of glutinous rice, 10-15 parts of camellia, 13-18 parts of sea buckthorn, 0.3-0.6 parts of enzyme complex preparation, 1.8-2.2 parts of acid reducer, and 3-4 parts of clarifier.
[0007] Preferably, the enzyme complex preparation is obtained by mixing saccharifying enzyme, α-amylase, protease, cellulase and pectinase in a mass ratio of 1:0.6-0.9:0.6-0.8:1.2-1.5:1.3-1.5;
[0008] Furthermore, the enzyme complex preparation is obtained by mixing saccharifying enzyme, α-amylase, protease, cellulase and pectinase in a mass ratio of 1:0.8:0.8:1.3:1.4.
[0009] Preferably, the acid reducer is one or more of potassium carbonate, potassium bicarbonate, and potassium tartrate.
[0010] Preferably, the clarifier is one of bentonite, chitosan, diatomaceous earth, kaolin or a composite adsorbent;
[0011] Furthermore, the clarifier is a composite adsorbent, which includes the following components in parts by weight: 16-20 parts of chitosan, 20-24 parts of sodium hydroxide, 18-22 parts of cellulose, and 15-20 parts of nano-ferrosoferric oxide.
[0012] Preferably, the preparation method of the composite adsorbent specifically comprises the following steps:
[0013] (1) Chitosan was added to an 80 wt% isopropanol aqueous solution at an addition amount of 90 mg / mL, and then sodium hydroxide was added. The mixture was stirred in a water bath to alkalize to obtain a reaction solution. Chloroacetic acid and isopropanol were then prepared into a chloroacetic acid solution at a mass ratio of 1:1.5. The chloroacetic acid solution was added to the reaction solution at a volume ratio of 1:6, and the reaction was continued for 4 h. Finally, the reaction was terminated with 3 times the volume of 70 wt% ethanol solution, and the mixture was filtered, washed, and dried to obtain O-carboxymethyl chitosan.
[0014] (2) Cellulose was added to a 0.23 wt% sodium periodate solution and oxidized at 60 °C in the dark for 1 h. The oxidized cellulose was then added to a 2 wt% glycerol solution to remove the oxidant, washed three times with deionized water, and dried in an oven at 80 °C for 2 h to obtain aldehyded cellulose.
[0015] (3) The O-carboxymethyl chitosan obtained in step (1) was added to deionized water at an addition amount of 0.15 g / mL, and the aldehyded cellulose and nano-ferroferric oxide obtained in step (2) were added, and ultrasonic dispersion was performed at 200W for 20 minutes. The reaction was stirred in a water bath, and the pH was adjusted to 9-10. The magnetic material was separated by magnetic separation, washed with deionized water 3 times, and dried to obtain a composite adsorbent.
[0016] Preferably, in step (1), the alkalization is carried out by stirring in a water bath at a temperature of 50-55°C, a speed of 60-80 rpm, and a time of 1-1.5 h;
[0017] Preferably, in step (2), the amount of cellulose added to the 0.23 wt % sodium periodate solution is 0.12-0.16 g / mL;
[0018] Preferably, in step (3), the reaction is stirred in a water bath at a temperature of 50-55°C, a speed of 40-60 rpm, and a time of 30-40 min.
[0019] The present invention also provides a method for preparing tea wine brewed using camellia, which specifically comprises the following steps:
[0020] S1. Select fresh roxburghii, wash and squeeze the juice to obtain roxburghii juice, dry and powder the fresh tea flower, pass through a 60-mesh sieve, add the powder to the roxburghii juice, then add the enzyme complex preparation, and perform enzymolysis at 45°C for 2h to obtain an enzymatic solution;
[0021] S2. Wash the glutinous rice and soak it in water for 3-5 hours. Steam the washed glutinous rice, pour water over it to cool it down, and then add it to the enzymatic hydrolyzate obtained in S1. Stir well to obtain a fermentation substrate.
[0022] S3. Add 0.3% of Aspergillus and 0.1% of lactic acid bacteria by mass percentage to the fermentation substrate obtained in S2, adjust the pH to 4.5-5.5, and perform a sealed fermentation to obtain a primary fermentation product;
[0023] S4. Adding 0.6% of the substrate mass percentage of yeast to the primary fermentation product obtained in S3, adding an acid reducing agent, slowly stirring for 2 hours, then adjusting the pH to 3.5-3.8, and performing a second sealed fermentation to obtain a secondary fermentation product;
[0024] S5. Use sterile gauze to remove large solid particles in the secondary fermentation product obtained in S4, then add a clarifier, slowly stir for 3-4 hours, magnetically separate, filter, and pasteurize to obtain tea wine brewed using camellia.
[0025] Preferably, in S2, water is poured to reduce the temperature to 20-25°C.
[0026] Preferably, in S3, the temperature of the first sealed fermentation is 36-38°C and the time is 2-4 days.
[0027] Preferably, in S4, the secondary sealed fermentation temperature is 25-28°C and the time is 16-18 days.
[0028] The beneficial effects achieved by the present invention are as follows: the fruit wine is brewed with glutinous rice, camellia and sea buckthorn as fermentation substrates, wherein the glutinous rice is rich in amylopectin and plant protein, which is more easily absorbed by the human body after fermentation, can mildly nourish the spleen and stomach and nourish qi and blood, the polyphenols and natural aromatic components in the camellia can promote metabolism and soothe emotions, and its antioxidant activity helps to delay cell oxidation, and the sea buckthorn contains ultra-high vitamin C, SOD enzyme and flavonoids, which can significantly enhance immunity and eliminate freedom, and the three work synergistically, not only giving the wine a delicate floral and fruity aroma and a soft taste, but also having the comprehensive effects of nourishing the skin and beautifying, strengthening the spleen and digestion, and enhancing physical fitness. Pear juice is prepared with sea buckthorn, and crushed camellia is directly added to retain the nectar. After pre-treatment with an enzyme complex, glutinous rice is added to supplement glycogen, and fermented once with Aspergillus and lactic acid bacteria. Fruit acid-lactic acid fermentation can not only change the complexity of flavor substances in the wine, but lactic acid bacteria can not only convert the sour and irritating fruit acid into a mild and mellow lactic acid, but also reduce the acidity of the fruit wine, thereby improving the fruity aroma and acid-sugar balance of the fruit wine. Secondary fermentation is carried out with yeast, and acid reducers are used to further reduce the content of sour and astringent substances. After fermentation is completed, it is treated again with a clarifier. Aldehyded cellulose and O-carboxymethyl chitosan have multiple adsorption sites, which can adsorb wine color and combine with some organic acids, further improving the taste and clarity of the wine. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] Figure 1 The results of the organic acid content test of Examples 1-3 and Comparative Examples 1-2 of the present invention are shown in FIG.
[0030] Figure 2 This is a graph showing the results of tannin content testing in Examples 1-3 of the present invention and Comparative Examples 1-2;
[0031] Figure 3 The results of the wine evaluation of Examples 1-3 and Comparative Examples 1-2 of the present invention are shown in FIG.
[0032] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention. DETAILED DESCRIPTION
[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those familiar to those skilled in the art. Furthermore, any methods and materials similar or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described herein are for illustrative purposes only and are not intended to limit the scope of this application.
[0035] The experimental methods in the following examples, unless otherwise specified, are conventional methods; the test materials and test strains used in the following examples, unless otherwise specified, are purchased from commercial channels.
[0036] Example 1
[0037] The invention discloses a tea wine brewed from camellia, comprising the following components in parts by weight: 60 parts of glutinous rice, 10 parts of camellia, 13 parts of roxburghii, 0.3 parts of enzyme complex preparation, 1.8 parts of acid reducer and 3 parts of clarifier.
[0038] The enzyme complex preparation is obtained by mixing saccharifying enzyme, α-amylase, protease, cellulase and pectinase in a mass ratio of 1:0.8:0.8:1.3:1.4.
[0039] The acid reducer is prepared by mixing potassium carbonate, potassium bicarbonate and potassium tartrate in a mass ratio of 1:0.8:0.5.
[0040] The clarifier is a composite adsorbent;
[0041] The composite adsorbent comprises the following components in parts by weight: 16 parts of chitosan, 20 parts of sodium hydroxide, 18 parts of cellulose and 15 parts of nano-ferroferric oxide.
[0042] The preparation method of the composite adsorbent specifically comprises the following steps:
[0043] (1) Chitosan was added to an 80 wt% isopropanol aqueous solution at an addition amount of 90 mg / mL, followed by addition of sodium hydroxide, and alkalization was performed in a 50°C water bath at 60 rpm for 1 h to obtain a reaction solution. Chloroacetic acid and isopropanol were then prepared into a chloroacetic acid solution at a mass ratio of 1:1.5, and the chloroacetic acid solution was added to the reaction solution at a volume ratio of 1:6, and the reaction was continued for 4 h. Finally, the reaction was terminated with 3 times the volume of 70 wt% ethanol solution, and the mixture was filtered, washed, and dried to obtain O-carboxymethyl chitosan.
[0044] (2) Cellulose was added to a 0.23 wt% sodium periodate solution at a dosage of 0.12 g / mL and oxidized at 60 °C in the dark for 1 h. The oxidized cellulose was then added to a 2 wt% glycerol solution to remove the oxidant, washed three times with deionized water, and dried in an oven at 80 °C for 2 h to obtain aldehyded cellulose.
[0045] (3) The O-carboxymethyl chitosan obtained in step (1) was added to deionized water at an addition amount of 0.15 g / mL, and the aldehyded cellulose and nano-ferroferric oxide obtained in step (2) were added, and ultrasonic dispersion was performed at 200W for 20 minutes. The mixture was stirred in a 50°C water bath at 40 rpm for 30 minutes. The pH was adjusted to 9, and the magnetic material was obtained by magnetic separation. The mixture was washed with deionized water 3 times and dried to obtain a composite adsorbent.
[0046] The present invention also provides a method for preparing tea wine brewed using camellia, which specifically comprises the following steps:
[0047] S1. Select fresh roxburghii, wash and squeeze the juice to obtain roxburghii juice, dry and powder the fresh tea flower, pass through a 60-mesh sieve, add the powder to the roxburghii juice, then add the enzyme complex preparation, and perform enzymolysis at 45°C for 2h to obtain an enzymatic solution;
[0048] S2, washing the glutinous rice and soaking it in water for 3 hours, steaming the washed glutinous rice, pouring water on it and cooling it to 20°C, then adding it to the enzymatic hydrolyzate obtained in S1, and stirring it evenly to obtain a fermentation substrate;
[0049] S3. Add 0.3% of Aspergillus and 0.1% of lactic acid bacteria to the fermentation substrate obtained in S2, adjust the pH to 4.5, and ferment in a sealed container at 36°C for 2 days to obtain a primary fermentation product;
[0050] S4. Add 0.6% of the substrate mass percentage of yeast to the primary fermentation product obtained in S3, add an acid reducing agent, slowly stir for 2 hours, then adjust the pH to 3.5, and ferment in a sealed container at 25°C for 16 days to obtain a secondary fermentation product;
[0051] S5. Use sterile gauze to remove large solid particles in the secondary fermentation product obtained in S4, then add a clarifier, slowly stir for 3 hours, magnetically separate, filter, and pasteurize to obtain tea wine brewed using camellia.
[0052] Example 2
[0053] The invention discloses a tea wine brewed from camellia, comprising the following components in parts by weight: 80 parts of glutinous rice, 15 parts of camellia, 18 parts of roxburghii, 0.6 parts of enzyme complex preparation, 2.2 parts of acid reducer and 4 parts of clarifier.
[0054] The enzyme complex preparation is obtained by mixing saccharifying enzyme, α-amylase, protease, cellulase and pectinase in a mass ratio of 1:0.8:0.8:1.3:1.4.
[0055] The acid reducer is prepared by mixing potassium carbonate, potassium bicarbonate and potassium tartrate in a mass ratio of 1:0.8:0.5.
[0056] The clarifier is a composite adsorbent;
[0057] The composite adsorbent comprises the following components in parts by weight: 20 parts of chitosan, 24 parts of sodium hydroxide, 22 parts of cellulose and 20 parts of nano-ferrosoferric oxide.
[0058] The preparation method of the composite adsorbent specifically comprises the following steps:
[0059] (1) Chitosan was added to an 80 wt% isopropanol aqueous solution at an addition amount of 90 mg / mL, followed by addition of sodium hydroxide, and alkalization was carried out in a 55°C water bath at 80 rpm for 1.5 h to obtain a reaction solution. Chloroacetic acid and isopropanol were then prepared into a chloroacetic acid solution at a mass ratio of 1:1.5, and the chloroacetic acid solution was added to the reaction solution at a volume ratio of 1:6, and the reaction was continued for 4 h. Finally, the reaction was terminated with 3 times the volume of 70 wt% ethanol solution, and the mixture was filtered, washed, and dried to obtain O-carboxymethyl chitosan.
[0060] (2) Cellulose was added to a 0.23 wt% sodium periodate solution at a dosage of 0.16 g / mL and oxidized at 60 °C in the dark for 1 h. The oxidized cellulose was then added to a 2 wt% glycerol solution to remove the oxidant, washed three times with deionized water, and dried in an oven at 80 °C for 2 h to obtain aldehyded cellulose.
[0061] (3) The O-carboxymethyl chitosan obtained in step (1) was added to deionized water at an addition amount of 0.15 g / mL, and the aldehyded cellulose and nano-ferroferric oxide obtained in step (2) were added, and ultrasonic dispersion was performed at 200W for 20 minutes. The mixture was stirred in a 55°C water bath at 60 rpm for 40 minutes. The pH was adjusted to 10, and the magnetic material was obtained by magnetic separation. The mixture was washed with deionized water for 3 times and dried to obtain a composite adsorbent.
[0062] The present invention also provides a method for preparing tea wine brewed using camellia, which specifically comprises the following steps:
[0063] S1. Select fresh roxburghii, wash and squeeze the juice to obtain roxburghii juice, dry and powder the fresh tea flower, pass through a 60-mesh sieve, add the powder to the roxburghii juice, then add the enzyme complex preparation, and perform enzymolysis at 45°C for 2h to obtain an enzymatic solution;
[0064] S2, washing the glutinous rice and soaking it in water for 5 hours, steaming the washed glutinous rice, and then cooling it to 25° C. by pouring water on it. Then, adding it to the enzymatic hydrolyzate obtained in S1, and stirring it evenly to obtain a fermentation substrate;
[0065] S3. Add 0.3% of Aspergillus and 0.1% of lactic acid bacteria to the fermentation substrate obtained in S2, adjust the pH to 5.5, and ferment in a sealed container at 38°C for 4 days to obtain a primary fermentation product;
[0066] S4. Add 0.6% yeast by mass of the substrate to the primary fermentation product obtained in S3, add an acid reducing agent, slowly stir for 2 hours, then adjust the pH to 3.8, and ferment in a sealed container at 28°C for 18 days to obtain a secondary fermentation product;
[0067] S5. Use sterile gauze to remove large solid particles in the secondary fermentation product obtained in S4, then add a clarifier, slowly stir for 4 hours, magnetically separate, filter, and pasteurize to obtain tea wine brewed using camellia.
[0068] Example 3
[0069] The invention discloses a tea wine brewed from camellia, comprising the following components in parts by weight: 70 parts of glutinous rice, 12 parts of camellia, 15 parts of roxburghii, 0.5 parts of enzyme complex preparation, 2 parts of acid reducer and 3.5 parts of clarifier.
[0070] The enzyme complex preparation is obtained by mixing saccharifying enzyme, α-amylase, protease, cellulase and pectinase in a mass ratio of 1:0.8:0.8:1.3:1.4.
[0071] The acid reducer is prepared by mixing potassium carbonate, potassium bicarbonate and potassium tartrate in a mass ratio of 1:0.8:0.5.
[0072] The clarifier is a composite adsorbent;
[0073] The composite adsorbent comprises the following components in parts by weight: 18 parts of chitosan, 22 parts of sodium hydroxide, 20 parts of cellulose and 18 parts of nano-ferroferric oxide.
[0074] The preparation method of the composite adsorbent specifically comprises the following steps:
[0075] (1) Chitosan was added to an 80 wt% isopropanol aqueous solution at an addition amount of 90 mg / mL, and then sodium hydroxide was added. The mixture was stirred in a 52°C water bath at 70 rpm for alkalization for 1.25 h to obtain a reaction solution. Chloroacetic acid and isopropanol were then prepared into a chloroacetic acid solution at a mass ratio of 1:1.5. The chloroacetic acid solution was added to the reaction solution at a volume ratio of 1:6 and the reaction was continued for 4 h. Finally, the reaction was terminated with 3 times the volume of 70 wt% ethanol solution. The mixture was filtered, washed, and dried to obtain O-carboxymethyl chitosan.
[0076] (2) Cellulose was added to a 0.23 wt% sodium periodate solution at a dosage of 0.14 g / mL and oxidized at 60 °C in the dark for 1 h. The oxidized cellulose was then added to a 2 wt% glycerol solution to remove the oxidant, washed three times with deionized water, and dried in an oven at 80 °C for 2 h to obtain aldehyded cellulose.
[0077] (3) The O-carboxymethyl chitosan obtained in step (1) was added to deionized water at an addition amount of 0.15 g / mL, and the aldehyded cellulose and nano-ferroferric oxide obtained in step (2) were added, and ultrasonic dispersion was performed at 200W for 20 minutes. The mixture was stirred in a 52°C water bath at 50 rpm for 35 minutes. The pH was adjusted to 9.5, and the magnetic material was obtained by magnetic separation. The mixture was washed with deionized water for 3 times and dried to obtain a composite adsorbent.
[0078] The present invention also provides a method for preparing tea wine brewed using camellia, which specifically comprises the following steps:
[0079] S1. Select fresh roxburghii, wash and squeeze the juice to obtain roxburghii juice, dry and powder the fresh tea flower, pass through a 60-mesh sieve, add the powder to the roxburghii juice, then add the enzyme complex preparation, and perform enzymolysis at 45°C for 2h to obtain an enzymatic solution;
[0080] S2, washing the glutinous rice and soaking it in water for 4 hours, steaming the washed glutinous rice, and then cooling it to 22.5° C. by pouring water on it. Then, adding it to the enzymatic hydrolyzate obtained in S1, and stirring it evenly to obtain a fermentation substrate;
[0081] S3. Add 0.3% of Aspergillus and 0.1% of lactic acid bacteria to the fermentation substrate obtained in S2, adjust the pH to 5, and ferment in a sealed container at 37° C. for 3 days to obtain a primary fermentation product.
[0082] S4. Add 0.6% yeast by mass of the substrate to the primary fermentation product obtained in S3, add an acid reducing agent, slowly stir for 2 hours, then adjust the pH to 3.7, and ferment in a sealed container at 26°C for 17 days to obtain a secondary fermentation product;
[0083] S5. Use sterile gauze to remove large solid particles in the secondary fermentation product obtained in S4, then add a clarifier, slowly stir for 3.5 hours, magnetically separate, filter, and pasteurize to obtain tea wine brewed using camellia.
[0084] Comparative Example 1
[0085] This comparative example provides a method for preparing wine, which differs from Example 1 only in that chitosan is used as a clarifier, and the remaining components and component contents are the same as those in Example 1.
[0086] Comparative Example 2
[0087] This comparative example provides a method for preparing wine, which differs from Example 1 only in that it does not contain an acid reducer, and the remaining components and component contents are the same as those in Example 1.
[0088] Comparative Example 3
[0089] This comparative example provides a method for preparing wine, which differs from Example 1 only in that the enzyme complex preparation contains only pectinase and cellulase, and the remaining components and component contents are the same as those in Example 1.
[0090] Experimental example
[0091] 1. Organic acid content test
[0092] The wines obtained in Examples 1-3 and Comparative Examples 1-2 were extracted with chloroform, and then heated to volatilize the chloroform. A glacial acetic acid solution of vanillin was added, followed by perchloric acid, and the mixture was shaken. The mixture was heated in a 70°C water bath for 15 minutes, cooled to room temperature, and 4 mL of ethyl acetate was added and shaken. The absorbance at a wavelength of 557 nm was measured using a blank reagent as a reference solution to obtain the organic acid content. The control group was a wine prepared without a clarifier or an acid reducer. The organic acid content reduction rate was calculated using the following formula:
[0093] Decrease rate of organic acid content = (organic acid content of control group - organic acid content of experimental group) / organic acid content of control group
[0094] Figure 1 The results of the organic acid content test of Examples 1-3 and Comparative Examples 1-2 of the present invention are shown in the figure. As shown in the figure, the organic acid content reduction rates of Examples 1-3 and Comparative Examples 1-2 are 62.3%, 61.6%, 62.5%, 40.1%, and 36.9%, respectively. The organic acid content reduction rate of Examples 1-3 is significantly higher than that of Comparative Examples 1-2, indicating that the preparation of the composite adsorbent and the use of the acid reducer significantly improve the reduction rate of organic acid.
[0095] 2. Tannin content test
[0096] The Folin-Denis method was used to determine the tannin content. A standard curve was constructed using tannic acid as the standard. The wines obtained in Examples 1-3 and Comparative Examples 1-2 were placed in a volumetric flask. 5.00 mL of Folin-Denis reagent and 10.00 mL of saturated sodium carbonate solution were added. Water was added to the mark and the mixture was thoroughly mixed. After 30 minutes, the absorbance was measured at a wavelength of 760 nm using distilled water as a reference to determine the tannin content. The control group consisted of wine prepared without clarifiers or acid reducers. The reduction rate of organic acid content was calculated using the following formula:
[0097] Tannin content reduction rate = (tannin content in the control group - tannin content in the experimental group) / tannin content in the control group
[0098] Figure 2The results of the tannin content test of Examples 1-3 and Comparative Examples 1-2 of the present invention are shown in the figure. As shown in the figure, the tannin content reduction rates of Examples 1-3 and Comparative Examples 1-2 are 53.1%, 54.9%, 51.6%, 32.3%, and 36.9%, respectively. The tannin content reduction rate of Examples 1-3 is significantly higher than that of Comparative Examples 1-2, indicating that the preparation of the composite adsorbent and the use of the acid reducer significantly improve the tannin reduction rate.
[0099] 3. Wine Evaluation
[0100] The appearance, aroma, taste and typicality of Examples 1-3 and Comparative Examples 1-3 were evaluated by 10 sensory assessors with wine tasting ability, 5 men and 5 women, who evaluated and scored according to the scoring criteria of color (20 points), aroma (30 points), taste (40 points) and typicality (10 points). The average score of the 10 assessors was taken as the final score, with a full score of 100, and the scores of each group were recorded.
[0101] Figure 3 The results of the wine evaluation of Examples 1-3 and Comparative Examples 1-3 of the present invention are shown in the figure. As shown in the figure, the wine scores of Examples 1-3 and Comparative Examples 1-3 are 89 points, 86 points, and 90 points, and 59 points, 51 points, and 71 points, respectively. The wine score of Example 1-3 is significantly higher than that of Comparative Example 1-2, indicating that the use of the acid reducing agent and the enzyme composite preparation and the preparation of the composite adsorbent significantly improved the wine score.
[0102] While the embodiments of the present invention have been shown and described, it will be apparent to those skilled in the art that various changes, modifications, substitutions, and alterations can be made to the embodiments without departing from the principles and spirit of the invention.
[0103] The present invention and its embodiments are described above. Such description is not restrictive. The drawings show only one embodiment of the present invention, and actual applications are not limited thereto. In short, if a person skilled in the art is inspired by the above, and does not deviate from the purpose of the present invention, any method and embodiment similar to the technical solution without creative design shall fall within the scope of protection of the present invention.
Claims
1. A tea wine brewed from camellia, characterized by: The invention comprises the following components in parts by weight: 60-80 parts of glutinous rice, 10-15 parts of camellia, 13-18 parts of roxburghii, 0.3-0.6 parts of an enzyme complex preparation, 1.8-2.2 parts of an acid reducer, and 3-4 parts of a clarifier; the acid reducer is one or more of potassium carbonate, potassium bicarbonate, and potassium tartrate; and the clarifier is a composite adsorbent obtained by cross-linking aldehyded fiber and O-carboxymethyl chitosan on ferroferric oxide.
2. A method for preparing tea wine brewed from camellia according to claim 1, characterized in that: The specific steps include: S1. Select fresh roxburghii, wash and squeeze the juice to obtain roxburghii juice, dry and powder the fresh tea flower, pass through a 60-mesh sieve, add the powder to the roxburghii juice, then add the enzyme complex preparation, and perform enzymolysis at 45°C for 2h to obtain an enzymatic solution; S2. Wash the glutinous rice and soak it in water for 3-5 hours. Steam the washed glutinous rice, pour water over it to cool it down, and then add it to the enzymatic hydrolyzate obtained in S1. Stir well to obtain a fermentation substrate. S3. Add 0.3% of Aspergillus and 0.1% of lactic acid bacteria by mass percentage to the fermentation substrate obtained in S2, adjust the pH to 4.5-5.5, and perform a sealed fermentation to obtain a primary fermentation product; S4. Adding 0.6% of the substrate mass percentage of yeast to the primary fermentation product obtained in S3, adding an acid reducing agent, slowly stirring for 2 hours, then adjusting the pH to 3.5-3.8, and performing a second sealed fermentation to obtain a secondary fermentation product; S5. Use sterile gauze to remove large solid particles in the secondary fermentation product obtained in S4, then add a clarifier, slowly stir for 3-4 hours, magnetically separate, filter, and pasteurize to obtain tea wine brewed using camellia.
3. The method for preparing tea wine brewed from camellia according to claim 2, wherein: The preparation method of the composite adsorbent specifically comprises the following steps: (1) Chitosan was added to an 80 wt% isopropanol aqueous solution at an addition amount of 90 mg / mL, and then sodium hydroxide was added. The mixture was stirred in a water bath to alkalize to obtain a reaction solution. Chloroacetic acid and isopropanol were then prepared into a chloroacetic acid solution at a mass ratio of 1:1.
5. The chloroacetic acid solution was added to the reaction solution at a volume ratio of 1:6, and the reaction was continued for 4 h. Finally, the reaction was terminated with 3 times the volume of 70 wt% ethanol solution, and the mixture was filtered, washed, and dried to obtain O-carboxymethyl chitosan. (2) Cellulose was added to a 0.23 wt% sodium periodate solution and oxidized at 60 °C in the dark for 1 h. The oxidized cellulose was then added to a 2 wt% glycerol solution to remove the oxidant, washed three times with deionized water, and dried in an oven at 80 °C for 2 h to obtain aldehyded cellulose. (3) The O-carboxymethyl chitosan obtained in step (1) was added to deionized water at an addition amount of 0.15 g / mL, and the aldehyded cellulose and nano-ferroferric oxide obtained in step (2) were added, and ultrasonic dispersion was performed at 200W for 20 minutes. The reaction was stirred in a water bath, and the pH was adjusted to 9-10. The magnetic material was separated by magnetic separation, washed with deionized water 3 times, and dried to obtain a composite adsorbent.
4. The method for preparing tea wine brewed from camellia according to claim 2, characterized in that: In S2, water is poured to cool the temperature to 20-25℃.
5. The method for preparing tea wine brewed from camellia according to claim 4, characterized in that: In S3, the temperature of the first sealed fermentation is 36-38°C and the time is 2-4 days.
6. The method for preparing tea wine brewed from camellia according to claim 5, characterized in that: In S4, the secondary sealed fermentation temperature is 25-28℃ and the time is 16-18 days.
7. The method for preparing tea wine brewed from camellia according to claim 3, characterized in that: In step (1), the alkalization is carried out by stirring in a water bath at a temperature of 50-55°C, a speed of 60-80 rpm, and a time of 1-1.5 h.
8. The method for preparing tea wine brewed from camellia according to claim 7, characterized in that: In step (2), the amount of cellulose added to the 0.23 wt % sodium periodate solution is 0.12-0.16 g / mL.
9. The method for preparing tea wine brewed from camellia according to claim 8, characterized in that: In step (3), the reaction is stirred in a water bath at a temperature of 50-55°C, a speed of 40-60 rpm, and a time of 30-40 min.
10. The method for preparing tea wine brewed from camellia according to claim 9, characterized in that: The enzyme complex preparation is obtained by mixing saccharifying enzyme, α-amylase, protease, cellulase and pectinase in a mass ratio of 1:0.6-0.9:0.6-0.8:1.2-1.5:1.3-1.5; the enzyme complex preparation is obtained by mixing saccharifying enzyme, α-amylase, protease, cellulase and pectinase in a mass ratio of 1:0.8:0.8:1.3:1.4.