Wolfberry tea wine and preparation method thereof

Abstract

The invention discloses fructus lycii tea wine and a preparation method thereof, and relates to the technical field of fruit wine brewing. Dried Chinese wolfberry fruits and Chinese wolfberry bud tea are subjected to multi-time multi-mode extraction, a mixed extracting solution is obtained by adopting an optimal compounding proportion, self-screened high-quality yeast is selected for inoculation and fermentation, microorganisms in fermented juice are fully bred during micro-oxidation treatment, decomposition of raw materials is increased, meanwhile, diversified flavors are formed, and the sensory quality of a wine body is improved; finally, the high-quality tea wine which is fresh and complex in tea fragrance, mild and moist in taste and lingering in aftertaste is formed, and the medlar tea wine also has the effects of improving sleep, enhancing human immunity and improving body resistance.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fruit wine brewing, in particular to a Chinese wolfberry tea wine and a preparation method thereof. BACKGROUND

[0002] Chinese wolfberry wine is a kind of wine made of Chinese wolfberry as the main raw material through fermentation and blending. Although there are various Chinese wolfberry wine products on the market, the product forms are relatively single, mainly Chinese wolfberry dry fruit and original syrup, which lack unique taste, flavor and efficacy, and fail to fully reflect the nutritional value and market value of Chinese wolfberry. Chinese wolfberry bud tea is a kind of tea made of Chinese wolfberry tender bud as the raw material, which is rich in polyphenols, vitamins, amino acids and minerals, and has rich nutritional value and health efficacy. With the increasing pursuit of healthy lifestyle, the demand for natural health drinks is also growing.

[0003] At present, although there are various products in the market of tea wine and Chinese wolfberry products, there are still some problems: (1) product homogenization: most tea wines lack uniqueness in taste, flavor and efficacy; (2) immature brewing process: the brewing process of part of tea wine is not mature enough, and the quality is unstable; (3) single Chinese wolfberry product: the common product forms such as Chinese wolfberry dry fruit and Chinese wolfberry original syrup are relatively single, and lack of innovation. Therefore, in order to meet the needs of consumers for healthy, natural and personalized drinks, the development of a Chinese wolfberry tea wine which not only combines the flavors of tea and wine, but also fully plays the health care efficacy of Chinese wolfberry, is expected to fill the market gap, meet the pursuit of consumers for unique and healthy drinks, and has great market potential and development prospect.

[0004] Therefore, the present application is proposed. SUMMARY

[0005] The present application aims to provide a Chinese wolfberry tea wine and a preparation method thereof. The Chinese wolfberry dry fruit and Chinese wolfberry bud tea are extracted multiple times and in multiple ways, the mixed extract is obtained by selecting the best compounding ratio, the fermentation is carried out by inoculating the high-quality yeast selected by the applicant, and the microorganisms in the fermentation juice are fully propagated during the micro-oxidation treatment, which increases the decomposition of raw materials and forms diversified flavors, improves the sensory quality of the wine body, and finally forms a high-quality tea wine with fresh and complex tea aroma, warm and mellow taste and long aftertaste, which also has the functions of improving sleep, enhancing human immunity and improving physical resistance.

[0006] The present application is realized as follows: In a first aspect, the present application provides a Chinese wolfberry tea wine, wherein the raw materials of the Chinese wolfberry tea wine include Chinese wolfberry dry fruit and Chinese wolfberry bud tea, and the mass ratio of the Chinese wolfberry dry fruit to the Chinese wolfberry bud tea is (28-30):(1-1.5).

[0007] In a second aspect, the present application provides a preparation method of the Chinese wolfberry tea wine, which includes the following steps: (1) after the dry fruit of medlar is roasted, twice extraction, enzymatic hydrolysis, low-temperature freezing treatment, and separation and clarification, the medlar extract is obtained; (2) the medlar bud tea is extracted three times by water extraction and ethanol distillation extraction respectively, to obtain the first extract, the second extract and the third extract; (3) the first extract, the second extract, the third extract and the medlar extract are mixed in proportion to form a mixed extract, and the fourth extract is obtained after ultrasonic treatment; (4) the fourth extract is mixed with the waxy rice saccharifying liquid to form a fermentation liquid; (5) the fermentation liquid is inoculated with yeast for fermentation to form a fermented liquid; (6) the fermented liquid is subjected to micro-aerobic treatment during fermentation; (7) the fermented juice after fermentation is separated, clarified and aged, which is tea wine.

[0008] In some preferred embodiments, the roasting of the dry fruit of medlar comprises the following steps: the dry fruit of medlar is heated to 70-80℃ for stir-frying, honey is added when the temperature is lowered to 50-60℃ for continuous stir-frying, and the temperature is raised to 70-80℃ for stir-frying for 20-25 min to end the roasting; And / or, the amount of honey added is 10-15g / kg.

[0009] In some preferred embodiments, the twice extraction in step (1) comprises: the first medlar extraction is mixing the dry fruit of medlar with water in a mass ratio of 1:(5-7), and the second medlar extraction is mixing the dry fruit of medlar with water in a mass ratio of 1:(2-3), the water temperature for each extraction is 75-85℃, and after 30-40 min of extraction, solid-liquid separation is performed, and the two extraction liquids are mixed to obtain the medlar extract; the enzymatic hydrolysis is to lower the medlar extract to 50-55℃, and add a compound enzyme for enzymatic hydrolysis for 4-8h; the low-temperature freezing treatment is at a temperature of 0 to-5℃ for a duration of 3-5 days; And / or, the compound enzyme comprises pectinase 50ppm-80ppm and cellulase 100ppm-150ppm.

[0010] In some preferred embodiments, in the step (2), the first extraction is mixing the medlar bud tea with water in a mass ratio of 1:(70-80), soaking for more than 48h at 3-5℃, and solid-liquid separation to obtain the first extract and the first tea residue; The second extraction is mixing the first tea residue with water in a mass ratio of 1:(60-70), soaking for 30-40min at 75-80℃, and solid-liquid separation to obtain the second extract and the second tea residue; The third extraction is mixing the second tea residue with water according to a mass ratio of 1: (30-40), adding 62%-65% baijiu, soaking for 7-8h at 15-30 DEG C, and then distilling to obtain a third extraction liquid, wherein the volume of the third extraction liquid is half of the total volume of the distillate.

[0011] In some preferable embodiments, in step (3), the mass ratio of the first extraction liquid, the second extraction liquid and the third extraction liquid is (4.5-5.5):(2.5-3.5):(1.5-2.5). The ultrasonic treatment is heating the mixed extraction liquid to 40-60 DEG C, and in the heating process, ultrasonic oscillation is performed every 2-3 min at a frequency of 20-40 kHz and a power of 150-360 W for 1-1.5 min, and the total ultrasonic treatment time is 5-8 min.

[0012] In some preferable embodiments, the total sugar amount in the to-be-fermented liquid is 220-250 g / L.

[0013] In some preferable embodiments, the preparation step of the fermentation liquid comprises: injecting carbon dioxide gas into the to-be-fermented liquid and performing sterilization treatment, inoculating Saccharomyces cerevisiae after adding non-brewing yeast for at least 24h after the sterilization ends, and the fermentation temperature is 25-28 DEG C, and in the fermentation process, pectinase is supplemented every 3 days and air circulation is opened once every 30-40 min. And / or, the sterilization is performed by using an ultraviolet lamp, and the sterilization time is 30-40 min. And / or, the non-brewing yeast is French Excellence X-FRESH yeast, and the addition amount is 0.2-0.3 g / L; the addition amount of the Saccharomyces cerevisiae is 0.5-1.2 g / L; and the addition amount of the pectinase is 30-40 ppm.

[0014] In some preferable embodiments, the micro-oxidation treatment is injecting a small amount of sterile air into the fermentation juice, and the air injection amount is kept at 5-10 L / min for 10-15 min, and the micro-oxidation treatment is 3-4 times / day.

[0015] In some preferable embodiments, the fermentation ends when the alcohol content in the fermentation liquid is 12-13%vol, and after the end, separation is performed after at least 7 days in an environment of 0 to-5 DEG C. And / or, the clarification treatment is using gelatin and bentonite composite type gelatinizing material.

[0016] The present application has the following beneficial effects: (1) The wolfberry tea wine prepared from wolfberry dry fruits and wolfberry tender leaves as main raw materials has fresh and mellow tea aroma, mellow and round taste, and long aftertaste, and has the effects of improving sleep, enhancing immunity and improving body resistance. The product not only fills the market gap and meets the needs of consumers for unique healthy drinks, but also has significant economic and social benefits.

[0017] (2) The preparation method adopted in the application extracts the effective components of wolfberry fruits and wolfberry bud tea efficiently on the basis of retaining the original flavor of the wolfberry fruits and wolfberry bud tea in the maximum extent, so that the pharmacological effects can be fully exerted. The whole set of brewing process is improved and optimized, and the comprehensive quality of the product is further improved. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical scheme and advantages of the embodiments of the application more clear, the technical scheme in the embodiments of the application will be clearly and completely described below. The specific conditions not noted in the embodiments are carried out according to conventional conditions or the conditions suggested by the manufacturer. The reagents or instruments not noted by the manufacturer are all conventional products that can be purchased in the market.

[0019] A wolfberry tea wine and a preparation method thereof proposed in the application will be described in detail below.

[0020] In a first aspect, the application provides a wolfberry tea wine, the raw materials of the wolfberry tea wine comprising wolfberry dry fruits and wolfberry bud tea, and the mass ratio of the wolfberry dry fruits to the wolfberry bud tea being (28-30):(1-1.5).

[0021] Wolfberry bud tea is a kind of tea made from wolfberry tender buds. In traditional Chinese medicine, wolfberry has always been regarded as a kind of herbal plant with tonifying effect. As early as in Shennong's Herbal Classic, there is a record about wolfberry, which is listed as a top-grade medicinal material. Wolfberry bud tea, as a derivative of wolfberry, has a history of consumption dating back to ancient times. Ancient people found that wolfberry tender buds are not only edible but also have certain medicinal value, and gradually formed a unique tea-drinking culture. Wolfberry bud tea is rich in various components beneficial to the human body, including polyphenolic compounds, vitamins, amino acids and minerals, etc.

[0022] In the embodiments of the application, the wolfberry dry fruits are selected from wolfberry dry fruits produced in Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region, and the wolfberry bud tea is selected from wolfberry bud tea produced in Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region.

[0023] The gynostemma pentaphyllum tea wine provided by the application mainly uses dried gynostemma pentaphyllum fruits and tender gynostemma pentaphyllum leaves as raw materials, and the prepared gynostemma pentaphyllum tea wine not only has fresh and complex tea aroma, round taste and long aftertaste, but also has the effects of improving sleep, enhancing human immunity and improving physical resistance. The high-quality gynostemma pentaphyllum tea wine not only fills the market gap, meets the needs of consumers for unique and healthy drinks, but also has significant economic and social benefits.

[0024] The gynostemma pentaphyllum tea wine provided by the application contains active ingredients such as gynostemma pentaphyllum agmatine, gynostemma pentaphyllum polysaccharide, betaine, flavone and saponin. The gynostemma pentaphyllum agmatine has the functions of improving insomnia, resisting aging and resisting atherosclerosis. The gynostemma pentaphyllum polysaccharide can activate immune cells, improve the immune function of the body, enhance the resistance of the human body to diseases, and also has the function of antioxidant activity. The betaine is helpful for assisting weight loss and improving body fat distribution, and also has the effect of anti-fatigue, and is helpful for improving the immune function of the body and enhancing the resistance. The flavone can remove free radicals in the body, reduce the damage of oxidative stress to the body, and can reduce blood lipids and blood pressure, and prevent atherosclerosis and other cardiovascular diseases. The saponin has various physiological activities, such as enhancing human immunity, resisting oxidation and aging, protecting the cardiovascular system and resisting tumors. Therefore, the gynostemma pentaphyllum tea wine provided by the application not only meets the needs of consumers in terms of function and flavor, but also fully utilizes the tea polyphenols in the tea wine.

[0025] In a second aspect, the application provides a preparation method of the gynostemma pentaphyllum tea wine, comprising the following steps: (1) After the dried gynostemma pentaphyllum fruits are roasted, the fruits are extracted twice, enzymatically hydrolyzed, and treated by low-temperature freezing, and then the gynostemma pentaphyllum extract is obtained by separation and clarification.

[0026] In some preferred embodiments of the application, the roasting of the dried gynostemma pentaphyllum fruits comprises the following steps: the dried gynostemma pentaphyllum fruits are heated to 70-80℃ for stir-frying, honey is added when the temperature is lowered to 50-60℃ for continuous stir-frying, and the stir-frying is ended after the temperature is raised to 70-80℃ for 20-25 min; Preferably, the added amount of the honey is 10-15 g / kg.

[0027] In some preferred embodiments of the application, the twice extraction of the dried gynostemma pentaphyllum fruits comprises the following steps: the first gynostemma pentaphyllum extraction is mixed according to the mass ratio of the dried gynostemma pentaphyllum fruits to water 1: (5-7), the water temperature for extraction is 75-85℃, and the solid-liquid separation is performed after extraction for 30-40 min; The second gynostemma pentaphyllum extraction is mixed according to the mass ratio of the dried gynostemma pentaphyllum fruits to water 1: (2-3), the water temperature for extraction is 75-85℃, and the solid-liquid separation is performed after extraction for 30-40 min; Mix the two separated extraction solutions as the wolfberry extraction solution, and cool the wolfberry extraction solution to 50-55℃, and then add the complex enzyme for enzymolysis for 4-8h; the temperature of the low-temperature freezing treatment is 0 to-5℃, and the duration is 3-5 days.

[0028] Preferably, the complex enzyme comprises 50-80ppm pectinase and 100-150ppm cellulase.

[0029] (2) The wolfberry bud tea is extracted three times by water extraction and ethanol distillation extraction respectively to obtain a first extraction solution, a second extraction solution and a third extraction solution.

[0030] In some preferred embodiments of the present application, the first extraction is to mix the wolfberry bud tea with water at a mass ratio of 1:(70-80), soak for more than 48h at 3-5℃, and then separate the solid and liquid to obtain the first extraction solution and the first tea residue; The second extraction is to mix the first tea residue with water at a mass ratio of 1:(60-70), soak for 30-40min at 75-80℃, and then separate the solid and liquid to obtain the second extraction solution and the second tea residue; The third extraction is to mix the second tea residue with water at a mass ratio of 1:(30-40), add 62%-65% baijiu, soak for 7-8h at 15-30℃, and then distill to obtain the third extraction solution.

[0031] It should be noted that the steps (1) and (2) have no sequence, and the wolfberry extraction and the wolfberry bud tea extraction can be performed simultaneously.

[0032] (3) Mix the first extraction solution, the second extraction solution, the third extraction solution and the wolfberry extraction solution in proportion to form a mixed extraction solution, and then obtain a fourth extraction solution after ultrasonic treatment.

[0033] In some preferred embodiments of the present application, the mass ratio of the first extraction solution, the second extraction solution and the third extraction solution is (4.5-5.5):(2.5-3.5):(1.5-2.5); preferably, the mass ratio of the first extraction solution, the second extraction solution and the third extraction solution is 5:3:2.

[0034] In the ultrasonic treatment, the mixed extraction solution is heated to 40-60℃, and during the heating process, the mixed extraction solution is ultrasonically oscillated at a frequency of 20-40kHz and a power of 150-360W for 1-1.5min every 2-3min, and the total ultrasonic treatment time is 5-8min.

[0035] The present application utilizes the mechanical effect, cavitation effect and thermal effect of ultrasonic waves to further promote the mutual fusion of the extraction solutions, and the mixed extraction solution is cooled to room temperature after ultrasonic treatment to obtain a fourth extraction solution, thereby realizing the optimal combination of flavor and functional ingredients.

[0036] (4) Adding a waxy rice saccharifying solution into the fourth extraction solution to form a fermentation liquid.

[0037] In some embodiments, the preparation method of the waxy rice saccharifying solution comprises the following steps: weighing 1 kg of high-quality waxy rice, and dividing the waxy rice into two portions of 500 g each, namely MW01 and MW02; washing the waxy rice with soft water, and then soaking the waxy rice in ultrapure water at 20-30℃ for 24 h; activating sweet wine starter; when the waxy rice can be broken by hand, pouring the waxy rice into a steamer, and evenly arranging the waxy rice with several small holes (similar to honeycomb briquettes) to facilitate the full steaming of the waxy rice; covering the steamer, and steaming the waxy rice for 40 min; cooling the waxy rice to about 30℃; adding 7 g of sweet wine starter into each portion of the waxy rice for mixing; placing the waxy rice in a 2L fermentation tank; adding 500 ml of pure water into each portion of the waxy rice for stirring and then stacking; placing the waxy rice in a constant-temperature box at 30℃ for saccharification; after 48 h, separating the clear liquid, and detecting the physicochemical indexes of the clear liquid; and the separated clear liquid is the waxy rice saccharifying solution.

[0038] In some preferred embodiments of the present application, the waxy rice saccharifying solution is mixed with the fourth extraction solution to form a fermentation liquid, and the total sugar content of the mixed solution reaches 220-250 g / L, so that the waxy rice saccharifying solution can supplement the fourth extraction solution, and the use of the waxy rice saccharifying solution not only brings rice flavor and makes the wine body more diversified, but also makes the wine body more rich in health-care elements, so that the mixed extraction solution finally reaches the target sugar content.

[0039] (5) Inoculating yeast into the fermentation liquid to form a fermentation liquid.

[0040] Through a large number of test detections, it is found that the fermentation yeast of most fruit wines on the market cannot meet the fermentation of the gordonii and gordonii tea extraction solution, and the produced tea wine lacks typicality, so the present inventors have screened and cultivated a special strain, which is named Saccharomyces cerevisiae M-23, and is preserved in the China General Microbiological Culture Collection Center (CGMCC) with a preservation number of CGMCC No. 23603. The strain is used as the Saccharomyces cerevisiae in the preparation process of the gordonii tea wine.

[0041] In some preferable embodiments of the present application, the preparation step of the fermentation liquor comprises: injecting carbon dioxide gas into the to-be-fermented liquor and sterilizing, adding non-brewing yeast after sterilization ends, inoculating Saccharomyces cerevisiae after at least 24 hours, and fermenting at a temperature of 25-28℃, and supplementing pectinase every 3 days and opening the aeration cycle once every 30-40 minutes during the fermentation process.

[0042] Preferably, the sterilization is treated by using an ultraviolet lamp, and the sterilization time is 30-40 minutes. Preferably, the non-brewing yeast is French Excellence X-FRESH yeast, and the addition amount is 0.2-0.3 g / L; the addition amount of the Saccharomyces cerevisiae is 0.5-1.2 g / L; and the addition amount of the pectinase is 30-40 ppm.

[0043] (6) The fermentation liquor is subjected to micro-aerobic treatment during the fermentation process.

[0044] In some preferable embodiments of the present application, the micro-aerobic treatment is to inject a small amount of sterile air into the fermentation liquor, and the air injection amount is maintained at 5-10 L / min, and the duration is 10-15 min, and the micro-aerobic treatment is 3-4 times per day.

[0045] It should be noted that, in the embodiments of the present application, the air charging device in the wine tank, the fermentation equipment and the fermentation system used for the micro-aerobic treatment are self-developed patent products with an application number of 202122445030.1. The micro-aerobic environment can help the reproduction of microorganisms, especially a part of non-brewing yeasts that can produce special aroma. The reproduction speed of the non-brewing yeasts is inhibited in the environment where Saccharomyces cerevisiae reproduces in large quantities, and the micro-aerobic environment can effectively help the reproduction of the non-brewing yeasts to produce special aroma.

[0046] (7) The fermentation liquor after the fermentation ends is subjected to separation, clarification and aging to obtain tea wine.

[0047] In some preferable embodiments of the present application, the fermentation ends when the alcohol content in the fermentation liquor is 12-13%vol, and the separation is performed after at least 7 days in an environment of 0 to-5℃. And / or, the clarification treatment is to use gelatin and bentonite composite type gelatinizing material.

[0048] It should be noted that, in the preparation method of the present application, the extraction water used is pure water.

[0049] The features and performances of the present application are further described in detail below in combination with embodiments.

[0050] The preservation number of the Saccharomyces cerevisiae used in the embodiments of the present application is CGMCC No. 23603.

[0051] Example 1 The present embodiment provides a preparation method of wolfberry wine, comprising the following steps: (1) Preferably, Ningxia Hui Autonomous Region Zhongning County wolfberry dry fruit is added into 10 g / kg honey for frying. The frying method is to heat an iron pot to a surface temperature of 70°C, then pour in the wolfberry dry fruit for stir-frying. When the temperature of the wolfberry dry fruit reaches 50°C, add honey for stir-frying. After the temperature is raised to 70°C and the stir-frying is continued for 20 min, the frying is ended. The extraction is carried out in two times. The first time is rehydrated according to 1:5, and the second time is rehydrated according to 1:2. The water temperature is raised to 75°C for each time of extraction, and then the extraction is separated after 30 min of insulation. The extraction liquid of the two times of extraction is mixed, the temperature is reduced to 50°C, and then a composite enzyme is inoculated, wherein the composite enzyme includes pectinase 50 ppm and cellulase 100 ppm. The enzymolysis time is 4 h. After the enzymolysis is completed, low-temperature freezing treatment is carried out, the temperature is controlled at -5°C, and the time lasts for 3-5 days.

[0052] (2) First extraction: Ningxia Hui Autonomous Region Zhongning County wolfberry bud tea is mixed with pure water according to a mass ratio of 1:70. After being statically placed in a low-temperature environment with a temperature of 3°C for 48 h, the tea residue and the extraction liquid are separated, and the first extraction liquid and the first tea residue are obtained.

[0053] Second extraction: The first tea residue is added into pure water according to a mass ratio of 1:60. After being filtered at a temperature of 75°C for 30 min, the second extraction liquid and the second tea residue are obtained.

[0054] Third stage: The second tea residue is added into 62% Qingxiang Baijiu according to a mass ratio of 1:30, soaked at 20°C for 7 h, and then subjected to distillation treatment. The distillate is half of the total distillation liquid volume, which is used as the third extraction liquid.

[0055] (3) The first extraction liquid, the second extraction liquid and the third extraction liquid are mixed according to a mass ratio of 5:3:2, and then the temperature is heated to 40°C. During the heating process, ultrasonic oscillation is carried out every 2 min at a frequency of 20 kHz and a power of 150 W for 1 min. The mechanical effect, cavitation effect and thermal effect of the ultrasonic wave are used to further promote the mutual fusion of the extraction liquids. The total ultrasonic treatment time is 5 min. After the treatment is completed, the temperature of the mixed extraction liquid is reduced to room temperature, which is the fourth extraction liquid.

[0056] (4) Glutinous rice saccharifying liquid is added into the fourth extraction liquid for mixing, so that the total sugar of the mixed liquid reaches 220 g / L, and the fermentation liquid is formed.

[0057] (5) After adding carbon dioxide gas to the juice to be fermented, the juice is made to flow and sterilized with ultraviolet light for 30 minutes. After sterilization, French X-FRESH yeast is added to the juice at a rate of 0.2 g / L. After fermentation for 24 hours, brewer's yeast is inoculated at a rate of 0.5 g / L. The temperature is controlled at 25℃ during fermentation. Pectinase is added every 3 days and an open circulation is performed once for 30 minutes each time. The amount of pectinase added is 30 ppm.

[0058] (6) During the fermentation process, the fermentation liquid is subjected to micro-oxidation treatment. A small amount of sterile air is introduced into the fermentation juice, and the air introduction rate is maintained at 5L / min for 10min. The micro-oxidation treatment is performed 3 times / day.

[0059] (7) When the alcohol content of the fermentation juice reaches 12%vol, fermentation is stopped. After 7 days in a -5℃ environment, it is separated and clarified using a gelatin + bentonite composite fining material until the wine is clear and transparent. Then it is separated, stored and aged, which is tea wine.

[0060] Example 2 This embodiment provides a method for preparing wolfberry wine, the steps of which include: (1) Selected dried wolfberries from Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region were roasted with 15g / kg of honey. The roasting method was to heat an iron pot to a surface temperature of 80℃ and then pour in the dried wolfberries for stir-frying. When the surface temperature of the dried wolfberries reached 60℃, honey was added and stir-fried. The temperature was raised to 80℃ and stir-fried for 20 minutes before the roasting was stopped. The wolfberries were extracted twice. The first extraction was rehydrated at a ratio of 1:7 and the second extraction was rehydrated at a ratio of 1:3. The water temperature was raised to 85℃ and kept warm for 40 minutes before separation. The extracts from the two extractions were mixed and the temperature was lowered to 55℃ before inoculating with a compound enzyme, which included 80ppm of pectinase and 150ppm of cellulase. The enzymatic hydrolysis time was 8h. After the enzymatic hydrolysis was completed, the wolfberries were subjected to low-temperature freezing treatment at -5℃ for 3-5 days.

[0061] (2) First extraction: The wolfberry bud tea from Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region is selected. The wolfberry bud tea and pure water are mixed at a mass ratio of 1:80 and left to stand in a low temperature environment of 5℃ for 48 hours. Then the tea residue and extract are separated to obtain the first extract and the first tea residue.

[0062] Second extraction: Add the first tea residue to pure water at a mass ratio of 1:70, filter after 40 minutes at 80℃ to obtain the second extract and the second tea residue.

[0063] The third stage: The second tea residue was added to 62% light-aroma baijiu at a mass ratio of 1:40 and soaked at room temperature for 8 hours, then distilled. The distillate, which was half the volume of the total distillate, was used as the third extract.

[0064] (3) The first extract, the second extract, and the third extract are mixed in a mass ratio of 5:3:2 and then heated to 60°C. During the heating process, ultrasonic vibration is performed every 3 minutes at a frequency of 40kHz and a power of 360W for 1.5 minutes. The mechanical, cavitation and thermal effects of ultrasound are used to further promote the fusion of the extracts. The total ultrasonic treatment time is 8 minutes. After the treatment, the temperature of the mixed extract is lowered to room temperature to obtain the fourth extract.

[0065] (4) Add glutinous rice saccharification liquid to the fourth extract and mix to make the total sugar in the mixture reach 250g / L, forming a fermentation liquid.

[0066] (5) After adding carbon dioxide gas to the juice to be fermented, the juice is made to flow and the flowing juice is sterilized with ultraviolet light for 40 minutes. After sterilization, French X-FRESH yeast is added to the juice at a rate of 0.3 g / L. After fermentation for 24 hours, brewer's yeast is inoculated at a rate of 1.2 g / L. The temperature is controlled at 28℃ during fermentation. Pectinase is added every 3 days and an open circulation is performed once for 30 minutes each time. The amount of pectinase added is 40 ppm.

[0067] (6) During the fermentation process, the fermentation liquid is subjected to micro-oxidation treatment. A small amount of sterile air is introduced into the fermentation juice, and the air introduction rate is maintained at 10L / min for 15min. The micro-oxidation treatment is performed 3 times / day.

[0068] (7) When the alcohol content of the fermentation juice reaches 13% vol, fermentation is stopped. After 7 days in an environment of -5℃, it is separated and clarified using a gelatin + bentonite composite fining material until the wine is clear and transparent. Then it is separated, stored and aged, which is tea wine.

[0069] Comparative Example 1 This comparative example provides a wolfberry tea wine. The difference between this comparative example and Example 1 is that the dried wolfberries are extracted only once. The steps include: rehydrating the selected dried wolfberries from Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region at a wolfberry to pure water mass ratio of 1:7; raising the water temperature to 75℃ and keeping it at that temperature for 30 minutes before separation; lowering the temperature to 50-55℃ and inoculating with a compound enzyme, which includes 50 ppm pectinase and 100 ppm cellulase; the enzymatic hydrolysis time is 4 hours; after the enzymatic hydrolysis is completed, the wolfberries are subjected to low-temperature freezing treatment, with the temperature controlled at -5℃ for 3-5 days.

[0070] Comparative Example 2 This comparative example provides a wolfberry tea wine. The difference between this comparative example and Example 1 is that the wolfberry bud tea is only extracted with pure water once. The steps include: selecting wolfberry bud tea from Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region, mixing wolfberry bud tea with pure water at a mass ratio of 1:70, letting it stand in a low temperature environment of 3°C for 48 hours, and then separating the tea residue from the extract to obtain the extract, which is used as the wolfberry bud tea extract.

[0071] Comparative Example 3 This comparative example provides a wolfberry tea wine. The difference between this comparative example and Example 1 is that the wolfberry bud tea is only extracted with pure water once. The steps include: selecting wolfberry bud tea from Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region, adding wolfberry bud tea to pure water at a mass ratio of 1:60, filtering after 30 minutes at 75°C, and using this as the wolfberry bud tea extract.

[0072] Comparative Example 4 This comparative example provides a wolfberry tea wine. The difference between this comparative example and Example 1 is that the wolfberry bud tea is extracted by ethanol distillation only once. The steps include: selecting wolfberry bud tea from Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region, adding wolfberry bud tea to 62% light aroma baijiu at a mass ratio of 1:30, soaking at room temperature for 7 hours, and then distilling to obtain the distillate, which is used as the wolfberry bud tea extract.

[0073] Comparative Example 5 This comparative example provides a wolfberry tea wine. The difference between this comparative example and Example 1 is that the first extract, the second extract, the third extract and the wolfberry extract were mixed in proportion to form a mixed extract, but no ultrasonic treatment was performed.

[0074] Comparative Example 6 This comparative example provides a wolfberry tea wine. The difference between this comparative example and Example 1 is that white sugar is used instead of glutinous rice saccharification liquid.

[0075] Comparative Example 7 This comparative example provides a wolfberry tea wine. The difference between this comparative example and Example 1 is that 0.5g / L Angel CECA yeast is used instead of brewing yeast for fermentation, and no carbon dioxide treatment, no addition of non-brewing yeast, no sterilization treatment, and no addition of pectinase are performed.

[0076] Comparative Example 8 This comparative example provides a wolfberry tea wine. The difference between this comparative example and Example 1 is that no micro-oxidation treatment was performed.

[0077] Experimental Example 1 The wolfberry tea wines provided in Examples 1-2 and Comparative Examples 1-8 were subjected to sensory evaluation and component analysis. The sensory evaluation included tests for color, aroma, and taste. All testers were experienced fruit wine appraisers with normal sense of smell and vision. The sensory quality scoring criteria are shown in Table 1.

[0078] Table 1. Sensory Quality Scoring Criteria

[0079] The test results for each embodiment and comparative example are shown in Table 2 below.

[0080] Table 2. Detection results of wolfberry tea wine

[0081] Based on the above experimental results, we can conclude that: A comparison of Example 1 and Comparative Example 1 shows that in the preparation of wolfberry tea wine, if dried wolfberries from Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region are not selected, and if the roasting process is not carried out, and if the dried wolfberries are not subjected to a two-stage extraction process, the content of the five functional components—spermidine, polysaccharides, betaine, total flavonoids, and total saponins—in the final wolfberry tea wine all decreases, accompanied by a decrease in the sensory quality of the wine, with decrease rates of 10.59%, 38.67%, 41.76%, 23.53%, and 31.15%, respectively, and a decrease in sensory score of 10.63%.

[0082] A comparison of Example 1 and Comparative Examples 2-4 shows that, in the preparation of wolfberry tea wine, when only the extract obtained from low-temperature pure water extraction was used as the wolfberry bud tea extract, the functional components decreased by 48.05%, 3.35%, 6.20%, 12.57%, and 6.30%, respectively, and the sensory score decreased by 5.66%. When only the extract obtained from high-temperature pure water extraction was used as the wolfberry bud tea extract, the functional components decreased by 35.93%, 2.08%, 8.14%, 1.05%, and 4.72%, respectively, and the sensory score decreased by 3.46%. When only the extract obtained from ethanol distillation extraction was used as the wolfberry bud tea extract, the functional components decreased by 34.20%, 3.54%, 29.07%, 1.57%, and 6.14%, respectively, and the sensory score decreased by 4.85%.

[0083] The comparison between Example 1 and Comparative Example 5 shows that, in the preparation of wolfberry tea wine, without ultrasonic treatment, the content of five functional components—wolfberry spermidine, wolfberry polysaccharide, betaine, total flavonoids, and total saponins—in the prepared wolfberry tea wine all decreased, accompanied by a decrease in the sensory quality of the wine, with decrease rates of 47.46%, 28.54%, 43.33%, 29.00%, and 4.93%, respectively, and a decrease in sensory score of 3.10%.

[0084] The comparison between Example 1 and Comparative Example 6 shows that during the preparation of wolfberry tea wine, the content of five functional components—spermidine, polysaccharide, betaine, total flavonoids, and total saponins—decreased in the wolfberry tea wine prepared by using conventional white sugar instead of glutinous rice saccharification liquid. This was accompanied by a decrease in the sensory quality of the wine, with decrease rates of 0.00%, 0.16%, 0.24%, 1.10%, and 1.36%, respectively, and a sensory score decrease of 11.10%. Overall, using white sugar instead of glutinous rice saccharification liquid leads to a decrease in the sensory quality of wolfberry tea wine, but has a relatively small impact on the functional components.

[0085] The comparison between Example 1 and Comparative Example 7 shows that in the preparation of wolfberry tea wine, using commercially available fruit wine fermentation yeast Angel CECA instead of brewing yeast, and without sterilization treatment, the addition of non-brewing yeast, carbon dioxide treatment, and the addition of pectinase every 3 days, resulted in a decrease in the content of five functional components in the prepared wolfberry tea wine: wolfberry spermidine, wolfberry polysaccharide, betaine, total flavonoids, and total saponins. This was accompanied by a decrease in the sensory quality of the wine, with decrease rates of 6.18%, 1.82%, 2.73%, 9.97%, and 19.61%, respectively, and a sensory score reduction of 12.80%. Overall, using commercially available fruit wine fermentation yeast Angel CECA without sterilization treatment, the addition of non-brewing yeast, carbon dioxide treatment, or the addition of pectinase every 3 days leads to a decrease in the sensory quality of the wolfberry tea wine and also has a certain impact on the functional components.

[0086] A comparison of Example 1 and Comparative Example 8 shows that during the preparation of wolfberry tea wine, without micro-oxygen treatment of the fermentation liquid, the content of five functional components—wolfberry spermidine, wolfberry polysaccharide, betaine, total flavonoids, and total saponins—in the prepared wolfberry tea wine all decreased, accompanied by a decline in the sensory quality of the wine, with decrease rates of 1.34%, 0.58%, 0.00%, 0.00%, and 0.00%, respectively, and a sensory score reduction of 6.90%. Overall, not using the proprietary patented product for micro-oxygen treatment of the fermentation liquid leads to a decrease in the sensory quality of the wolfberry tea wine, but has little impact on the functional components.

[0087] In summary, the comparative analysis of the examples and comparative examples shows that the preparation process of wolfberry tea wine is a multi-step, synergistic, and interconnected system engineering project. The absence or substitution of any single step will lead to a decrease in the content of functional components or sensory quality of the finished product. The selection of wolfberry raw materials, omitting the roasting process, or the secondary extraction step will significantly reduce the content of core functional components such as spermidine, polysaccharides, and betaine, and significantly affect the sensory score. Furthermore, in the wolfberry bud tea extraction process, neither low-temperature, high-temperature, nor single ethanol extraction methods can achieve the effect of combined extraction, with functional component losses reaching up to 48.05%, indicating that multi-mode combined extraction is crucial for the preservation of active substances. In addition, ultrasonic treatment, the use of glutinous rice saccharification liquid, specific yeast strains and combined fermentation processes, and micro-oxygen treatment during fermentation are all irreplaceable key steps. The absence of these processes not only leads to a decrease in sensory scores but also has varying degrees of impact on the retention of different functional components, demonstrating that each step has a synergistic enhancing effect on improving the overall quality of the wine. Therefore, the high-quality production of wolfberry tea wine depends on the integrity of the entire process chain and the synergistic effect between each step. Weakness in any step will disrupt the functionality and sensory balance of the final product. Following the steps in the embodiments of this invention, a high-quality wolfberry tea wine with a fresh and complex aroma, a smooth taste, and a lingering aftertaste can be obtained, which also improves sleep, enhances immunity, and boosts the body's resistance.

[0088] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A wolfberry tea wine, characterized in that, The raw materials of the wolfberry tea wine include dried wolfberry fruits and wolfberry bud tea, and the mass ratio of the dried wolfberry fruits to the wolfberry bud tea is (28-30):(1-1.5).

2. A method for preparing wolfberry tea wine as described in claim 1, characterized in that, The method comprises the following steps: (1) After the dried wolfberry fruits are roasted, the wolfberry fruits are extracted twice, enzymatically hydrolyzed, and subjected to low-temperature freezing treatment, and then the wolfberry extract is obtained by separation and clarification; (2) The wolfberry bud tea is extracted three times by water extraction and ethanol distillation extraction respectively to obtain a first extract, a second extract and a third extract; (3) The first extract, the second extract, the third extract and the wolfberry extract are mixed in a certain proportion to form a mixed extract, and the fourth extract is obtained after ultrasonic treatment; (4) The fourth extract is mixed with a glutinous rice saccharifying liquid to form a fermentation liquid; (5) The fermentation liquid is inoculated with yeast for fermentation to form a fermented liquid; (6) The fermented liquid is subjected to micro-aerobic treatment during the fermentation process; (7) The fermented liquid after the fermentation is completed is separated and clarified and aged to obtain the tea wine.

3. The method for preparing wolfberry tea wine according to claim 2, characterized in that, The roasting of the dried wolfberry fruits comprises the following steps: the dried wolfberry fruits are heated to 70-80 DEG C for stir-frying, honey is added when the temperature is lowered to 50-60 DEG C for continuous stir-frying, and the stir-frying is ended after the temperature is raised to 70-80 DEG C for 20-25 min; And / or, the amount of the honey added is 10-15 g / kg.

4. The method for preparing wolfberry tea wine according to claim 2, characterized in that, In step (1), the twice extraction comprises: the first wolfberry extraction is mixing the dried wolfberry fruits with water in a mass ratio of 1:(5-7), and the second wolfberry extraction is mixing the dried wolfberry fruits with water in a mass ratio of 1:(2-3), the water temperature for each extraction is 75-85 DEG C, and the solid-liquid separation is performed after 30-40 min of extraction, and the twice extraction liquids are mixed to obtain the wolfberry extract; the enzymatic hydrolysis is carried out by lowering the wolfberry extract to 50-55 DEG C, adding a compound enzyme for enzymatic hydrolysis for 4-8 h; the low-temperature freezing treatment is carried out at a temperature of 0 to-5 DEG C for 3-5 days; And / or, the compound enzyme comprises pectinase 50-80 ppm and cellulase 100-150 ppm.

5. The method for preparing wolfberry tea wine according to claim 2, characterized in that, In step (2), the first extraction is mixing the wolfberry bud tea with water in a mass ratio of 1:(70-80), soaking for more than 48 h at 3-5 DEG C, and then performing solid-liquid separation to obtain a first extract and a first tea residue; The second extraction is mixing the first tea residue with water in a mass ratio of 1:(60-70), soaking for 30-40 min at 75-80 DEG C, and then performing solid-liquid separation to obtain a second extract and a second tea residue; The third extraction is mixing the second tea residue with water in a mass ratio of 1:(30-40), adding 62%-65% liquor, soaking for 7-8 h at 15-30 DEG C, and then performing distillation treatment, and 1 / 2 of the total distillation liquid is used as the third extract.

6. The method for preparing a wolfberry tea wine according to claim 2, characterized in that, In step (3), the mass ratio of the first extract, the second extract and the third extract is (4.5-5.5):(2.5-3.5):(1.5-2.5); The ultrasonic treatment is to heat the mixed extract to 40-60℃, and in the heating process, ultrasonic oscillation is performed every 2-3 min at a frequency of 20-40 kHz and a power of 150-360 W for 1-1.5 min, and the total ultrasonic treatment time is 5-8 min.

7. The method for preparing wolfberry tea wine according to claim 2, characterized in that, The total sugar content in the to-be-fermented liquid is 220-250 g / L.

8. The method for preparing wolfberry tea wine according to claim 2, characterized in that, The preparation steps of the fermentation liquid include: injecting carbon dioxide gas into the to-be-fermented liquid and performing sterilization treatment, inoculating Saccharomyces cerevisiae after adding non-fermenting yeast for at least 24 h after the sterilization is completed, the fermentation temperature is 25-28℃, and in the fermentation process, pectinase is added every 3 days and the exhaust circulation is opened once every 30-40 min; And / or, the sterilization is treated by using an ultraviolet lamp, and the sterilization time is 30-40 min; And / or, the non-fermenting yeast is French outstanding X-FRESH yeast, and the addition amount is 0.2-0.3 g / L; the addition amount of the Saccharomyces cerevisiae is 0.5-1.2 g / L; and the addition amount of the pectinase is 30-40 ppm.

9. The method for preparing wolfberry tea wine according to claim 2, characterized in that, The micro-oxidation treatment is to introduce trace amount of sterile air into the fermentation juice, the air introduction amount is kept at 5-10 L / min, and the micro-oxidation treatment is performed 3-4 times per day for 10-15 min.

10. The method for preparing a wolfberry tea wine according to claim 2, characterized in that, The fermentation is ended when the alcohol content in the fermentation liquid is 12-13%vol, and after the end, separation is performed after at least 7 days in an environment of 0 to-5℃; And / or, the clarification treatment is to use gelatin and bentonite composite type gelatinizing material. And / or, the sterilization is treated by using an ultraviolet lamp, and the sterilization time is 30-40 min; And / or, the non-fermenting yeast is French outstanding X-FRESH yeast, and the addition amount is 0.2-0.3 g / L; the addition amount of the Saccharomyces cerevisiae is 0.5-1.2 g / L; and the addition amount of the pectinase is 30-40 ppm. The micro-oxidation treatment is to introduce trace amount of sterile air into the fermentation juice, the air introduction amount is kept at 5-10 L / min, and the micro-oxidation treatment is performed 3-4 times per day for 10-15 min. The fermentation is ended when the alcohol content in the fermentation liquid is 12-13%vol, and after the end, separation is performed after at least 7 days in an environment of 0 to-5℃; And / or, the clarification treatment is to use gelatin and bentonite composite type gelatinizing material.

Images