Litsea coreana insect tea wine processing technology

Abstract

The invention discloses a Litsea coreana insect tea wine processing technology which comprises the following steps: S1, raw material pretreatment: selecting Litsea coreana insect tea and Maotai-flavor liquor, removing impurities in the Litsea coreana insect tea, and crushing the Litsea coreana insect tea for later use; s2, constant-temperature extraction: mixing the Litsea coreana insect tea and Maotai-flavor liquor according to a volume ratio of 1: (60-80), extracting at 70-90 DEG C for 1.5-2.5 hours, and continuously stirring to obtain an extracted mixed solution; s3, filtering to remove residues: filtering the leaching mixed solution by using 100-120-mesh filter cloth, and collecting to obtain a leaching mother solution; s4, mixing and stirring the extraction mother liquor and Maotai-flavor liquor according to the volume ratio of (6-8): (92-94) until the mixture is uniform, so as to obtain a crude product; and adjusting the precision of the crude wine to 48-50% vol to obtain a finished product of the Litsea coreana insect tea wine.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of functional tea wine preparation, in particular to a processing technology of old eagle tea and worm tea wine. BACKGROUND

[0002] Old eagle tea is a kind of tea beverage with local characteristics. According to the Compendium of Materia Medica, old eagle tea is rich in flavonoids, phenolic acids and other nutrients and minerals, and contains many trace elements beneficial to the human body. It has obvious effects of preventing sour, preventing decay, relieving cough, relieving asthma, relieving heat, relieving swelling, improving eyesight, strengthening stomach and digestion, and diuresis. Worm tea is the excrement of insect larvae after eating rotten tree leaves, which is processed as tea for drinking. Old eagle tea and worm tea are the excrement of insects after eating old eagle tea leaves. This special processing method gives worm tea unique quality and taste. According to the Compendium of Materia Medica, it has the health functions of clearing heat, removing dampness, detoxifying, invigorating the stomach and promoting digestion.

[0003] At present, old eagle tea and worm tea are basically processed by simple processing and then brewed for drinking, which makes the quality and processing of old eagle tea and worm tea low, the processing extensive, the product added value low, and part of the resources not reasonably utilized. The research on old eagle tea and worm tea is not deep enough. Tea wine, as the name implies, is the combination of tea and wine. According to the production process, it is mainly divided into prepared tea wine and fermented tea wine. Among them, the prepared tea wine is the alcoholic beverage made by soaking tea leaves in wine and then blending and blending. The combination of worm tea and wine can create a unique flavor drink with tea aroma and wine aroma. This tea wine product not only retains the original health functions of worm tea, such as regulating the stomach and intestines and enhancing immunity, but also may produce new health benefits, such as promoting blood circulation and relieving fatigue, due to the addition of alcohol.

[0004] At present, there are still many problems in the preparation process and quality characteristics of old eagle tea and worm tea preparation wine, such as unstable process parameters, difficult flavor control, uneven quality, etc. These problems not only affect the product quality and market competitiveness of prepared worm tea wine, but also limit the process of its industrial production. SUMMARY

[0005] The present application aims to provide a processing technology of old eagle tea and worm tea wine, which realizes the synergistic optimization of antioxidant property and sensory quality of old eagle tea and worm tea wine by precisely controlling the extraction parameters and blending ratio.

[0006] The processing technology of an eagle tea worm tea wine comprises the following steps: S1, raw material pretreatment: selecting eagle tea worm tea and Maotai-flavor liquor, removing impurities in the eagle tea worm tea, and crushing the eagle tea worm tea for standby; S2, constant-temperature extraction: mixing the eagle tea worm tea and the Maotai-flavor liquor according to a volume ratio of 1:60-80, extracting under the condition of 70-90 DEG C and 1.5-2.5 h, and continuously stirring to obtain an extraction mixed liquid; S3, filtering and removing residues: filtering the extraction mixed liquid by using 100-120 mesh filter cloth, and collecting an extraction mother liquor; S4, mixing and stirring the extraction mother liquor and the Maotai-flavor liquor according to a volume ratio of 6-8:92-94 until uniform, obtaining a crude product, and adjusting the alcohol content of the crude product to 48-50 %vol to obtain an eagle tea worm tea wine finished product.

[0007] The working principle and beneficial effects of the present application are as follows: The impurities (dust, undigested tea leaf coarse fiber) of the eagle tea worm tea as the core functional raw material directly affect the wine body clarity and flavor, so the impurities are removed first; the Maotai-flavor liquor as the extraction solvent and wine base, the flavor and alcohol content stability are the basis for the subsequent process.

[0008] The constant-temperature extraction mixes the worm tea and the liquor according to a volume ratio of 1:60-80, extracts under the condition of 70-90 DEG C for 1.5-2.5 h, and cooperates with stirring, which not only avoids the mixing deviation caused by the difference in the bulk density of the worm tea, balances the dissolution efficiency of the active ingredients and the stability of the heat-sensitive ingredients, but also promotes the release of the ester substances of the liquor and the synergy of the worm tea aroma, so that the active ingredients are fully dissolved.

[0009] The 100-120 mesh filter cloth is used to filter the extraction mixed liquid, the residues are intercepted and the small molecule active ingredients are retained, the clarity of the mother liquor is improved, and the residues do not affect the taste and quality of the finished product; the extraction mother liquor and the liquor are mixed and stirred according to a volume ratio of 6-8:92-94 (V / V), the concentration of the active ingredients is controlled to be 0.8-1.2 mg / mL, the alcohol content is adjusted to 48-50 %vol, and finally the finished product realizes the stable unity of the function and the quality.

[0010] In addition, the S2 first uses the Maotai-flavor liquor for extraction, because the alcohol content of 52-54 %vol can efficiently dissolve the flavonoids and polyphenols in the eagle tea worm tea; at the same time, the Maotai-flavor liquor itself contains SOD, esters (ethyl caproate, phenethyl alcohol) and other ingredients, which can be initially fused with the active ingredients and aroma substances of the worm tea. The S4 continues to use the same batch of Maotai-flavor liquor for blending, in order to avoid introducing heterogeneous flavors by different types of liquor, and to ensure the flavor consistency from the extraction mother liquor to the finished product. The organic acids (such as acetic acid) of the Maotai-flavor liquor have formed a soft taste basis with the polyphenols of the worm tea during the S2 extraction, and the S4 continues to add the Maotai-flavor liquor to further strengthen the mellow and smooth taste experience.

[0011] The alcohol content of the Maotai-flavor liquor in the S1 is 52-54 %vol.

[0012] Optimization, the volume ratio in S2 is 1:70, the extraction temperature is 80℃, and the extraction time is 2h.

[0013] Optimization, the filter cloth mesh is 110 meshes, the tea polyphenol content in the extraction mother liquor is ≥130mg / kg, and the total flavonoid content is ≥20μg / mL.

[0014] Optimization, the volume ratio of the extraction mother liquor to the Maotai-flavor liquor in S4 is 7:93.

[0015] Optimization, the alcohol content of the finished product is 49%vol; when adjusting the alcohol content, if the alcohol content of the crude product is higher than 50%vol, add pure water, if it is lower than 48%vol, add the Maotai-flavor liquor in S1.

[0016] Optimization, the extraction uses an industrial constant-temperature water bath extraction tank, the filtration uses an automatic filter cloth filter, and the blending uses a stirring tank. DETAILED DESCRIPTION

[0017] The following will be further described in detail through specific embodiments: Example 1: Take 100mL of old eagle tea worm tea (about 85g) and remove impurities and crush; take 7000mL of 53%vol Maotai-flavor liquor (material-liquid ratio 1:70); add the worm tea into the liquor, and extract in a constant-temperature water bath at 80℃ for 2h, stir the Maotai-flavor liquor every 30min for 2min; filter through 110 mesh filter cloth, and collect about 6800mL of extraction mother liquor; take 700mL of the extraction mother liquor, add 9300mL of Maotai-flavor liquor (ratio 7:93), and stir for 8min; detect the alcohol content, which is 49.2%vol, and no adjustment is needed, to obtain 10000mL of finished product.

[0018] Example 2: Take 100mL of old eagle tea worm tea, add 6000mL of Maotai-flavor liquor (material-liquid ratio 1:60), and extract at 80℃ for 2h; other steps are the same as in Example 1.

[0019] Example 3: Material-liquid ratio 1:70, extract in a constant-temperature water bath at 70℃ for 2h, and other steps are the same as in Example 1.

[0020] Example 4: Take 600mL of extraction mother liquor, add 9400mL of Maotai-flavor liquor (ratio 6:94), and other steps are the same as in Example 1.

[0021] Select 10 food-related professionals to score independently, take the average value, and the scoring dimensions refer to Table 1: Table 1

[0022] Take the finished products of Example 1-Example 4 for detection and sensory evaluation, and obtain the data in Table 2: Table 2

[0023] The finished products of Examples 1-4 all meet the national standards, and the sensory score, antioxidant activity and ingredient content of Example 1 are optimal; Example 2 has slightly higher active ingredient concentration but slightly astringent taste (reduced sensory score) due to low material-to-liquid ratio (1:60); Example 3 has slightly less active ingredient dissolution due to low extraction temperature (70°C); and Example 4 has decreased antioxidant activity due to low proportion of blending mother liquor, but all meet market demand.

[0024] To verify the synergistic effect, the following groups are designed: Experimental group: S2 is extracted with Maotai-flavor liquor (100 mL of insect tea + 7000 mL of Maotai-flavor liquor, 80°C / 2h), filtered to 110 mesh, and S4 is blended with Maotai-flavor liquor (700 mL of mother liquor + 9300 mL of Maotai-flavor liquor); Control group 1: S2 is extracted with Maotai-flavor liquor (same as experimental group), and S4 is blended with Qingxiang-flavor liquor (700 mL of mother liquor + 9300 mL of Qingxiang-flavor liquor); Control group 2: S2 is extracted with Maotai-flavor liquor (same as experimental group), and S4 is blended with Nongxiang-flavor liquor (700 mL of mother liquor + 9300 mL of Nongxiang-flavor liquor); Control group 3: S2 is extracted with Qingxiang-flavor liquor (100 mL of insect tea + 7000 mL of Qingxiang-flavor liquor, 80°C / 2h), and S4 is blended with Maotai-flavor liquor (700 mL of mother liquor + 9300 mL of Maotai-flavor liquor).

[0025] The finished products are taken for testing, and the data in Table 3 are obtained, Table 3

[0026] The experimental group is overall higher than the control groups in flavor coordination, antioxidant activity and smoothness of taste.

[0027] The above is only an embodiment of the present application, and well-known specific technical solutions and / or common knowledge of characteristics in the scheme are not described in detail. It should be noted that, for those skilled in the art, without departing from the technical solutions of the present application, a number of modifications and improvements can be made, which should also be considered as the protection scope of the present application, and these will not affect the effect of the implementation and the practicality of the patent. The protection scope claimed in this application should be subject to the content of its claims, and the specific implementation mode and the like recorded in the specification can be used to explain the content of the claims.

Claims

1. A processing technology of hawk tea worm tea wine, characterized in that, The application relates to a preparation method of old eagle tea worm tea liquor. S1, raw material pretreatment: old eagle tea worm tea and Maotai-flavor liquor are selected, impurities in the old eagle tea worm tea are removed, and the old eagle tea worm tea is crushed for later use; S2, constant-temperature extraction: the old eagle tea worm tea and the Maotai-flavor liquor are mixed at a volume ratio of 1:60-80, are extracted at 70-90 DEG C for 1.5-2.5 h, and are continuously stirred to obtain an extraction mixed liquor; S3, residue removal through filtration: the extraction mixed liquor is filtered through 100-120-mesh filter cloth, and an extraction mother liquor is collected; S4, the extraction mother liquor and the Maotai-flavor liquor are mixed at a volume ratio of 6-8:92-94, are stirred until uniform, a crude product is obtained, the alcohol content of the crude product is adjusted to 48-50%vol, and old eagle tea worm tea liquor is obtained.

2. The processing technique of the oak tea and beetle tea wine according to claim 1, characterized in that, The alcohol content of the Maotai-flavor liquor in S1 is 52-54%vol.

3. The processing technique of the oak tea and beetle tea wine according to claim 2, characterized in that, In S2, the volume ratio is 1:70, the extraction temperature is 80 DEG C, and the extraction time is 2 h.

4. The processing technique of the oak tea and beetle tea wine according to claim 3, characterized in that, The filter cloth has a mesh number of 110, the content of tea polyphenols in the extraction mother liquor is greater than or equal to 130 mg / kg, and the content of total flavonoids is greater than or equal to 20 mu g / mL.

5. The processing technique of the oak tea and worm tea wine according to claim 4, characterized in that, In S4, the volume ratio of the extraction mother liquor to the Maotai-flavor liquor is 7:

93.

6. The processing technique of the oak tea and beetle tea wine according to claim 5, characterized in that, The alcohol content of the finished product is 49%vol; when the alcohol content is adjusted, if the alcohol content of the crude product is higher than 50%vol, pure water is added, and if the alcohol content is lower than 48%vol, the Maotai-flavor liquor in S1 is added.

7. The processing technology of the oak tea and beetle tea wine according to any one of claims 1-6, characterized in that, The extraction adopts an industrial-grade constant-temperature water bath extraction tank, the filtration adopts an automatic filter cloth filter, and the blending adopts a stirring tank.

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