Compound liquor body of jasmine tea extract and strong-flavor liquor

Abstract

The application discloses a compound liquor body of jasmine tea extract and strong-flavor liquor, and belongs to the technical field of deep processing of tea leaves. In order to make the liquor body have tea aroma and liquor aroma, the application provides a compound liquor body of jasmine tea extract and strong-flavor liquor, which is prepared by compounding 10-20% of jasmine tea water extract and 90-80% of 39±1%vol strong-flavor liquor. The application selects jasmine tea, controls extraction temperature, extraction mode and other conditions to obtain jasmine tea water extract, and then compounding the jasmine tea water extract with strong-flavor liquor in proportion. In the liquor body, the relevant components of jasmine tea, such as o-aminobenzoic acid / ester thereof, indole derivatives, farnesane sesquiterpenes and green leaf esters, are introduced in proper proportion, the astringency, precipitation and liquor aroma shielding problems caused by tea leaves are reduced, the clearness of smelling aroma and the compound coordination are significantly improved, and the obtained compound liquor body has the characteristics of jasmine tea smelling aroma and the compound aroma of Wuliangye liquor body after entering the mouth.

Description

Technical Field

[0001] This invention belongs to the field of alcoholic beverage flavor preparation and tea deep processing technology, specifically involving a composite liquor of jasmine tea extract and strong-aroma baijiu. Background Technology

[0002] The development of complex flavors from baijiu and tea has attracted attention in recent years, but existing technologies for combining baijiu and tea often rely on rapid extraction, heating, or simple blending. While rapid or high-temperature processing can increase the extraction rate, it can also cause some aromatic substances in the tea to volatilize and alter the structure of polyphenols, thereby affecting the aroma profile and taste harmony of the finished product.

[0003] CN103074199A discloses a method for making a black tea health wine. In step (2), the remaining tea residue is soaked in 20 times 40% (v / v) edible ethanol for 6-8 days, stirred once a day during the soaking period. After soaking, the residue is coarsely filtered through gauze to obtain a black tea ethanol extract. CN120082413A discloses a method for preparing tea wine using a gradient extraction technology for tea leaves. The method involves gradient extraction of tea leaves: first, in water at 95℃, 10 liters of drinking water are used per kilogram of tea leaves for 5 minutes to obtain extract I; then, the tea leaves are transferred to wine at 70℃ with a concentration of 12-25% (v / v), and 3 liters of wine are used per kilogram of tea leaves for 10-25 minutes to obtain extract II; finally, the tea leaves are transferred to wine at 40℃ with a concentration of 40-60% (v / v), and 1.5-2 liters of wine are used per kilogram of tea leaves for 60 minutes to obtain extract III. CN107164176A discloses a preparation process for a low-alcohol Wuyi Rock Tea pure Da Hong Pao original aroma tea wine. The process involves soaking glutinous rice for 3 to 8 hours, washing it, and then steaming it. After cooling the steamed glutinous rice, it is mixed with cooled boiled water and white wine yeast, sealed in a ceramic jar, and allowed to ferment completely. After filtering out the sediment, a low-alcohol liquid is obtained. The low-alcohol pure grain liquor is heated to 80 to 100 degrees Celsius, and washed Wuyi Rock Tea pure Da Hong Pao tea leaves are added and steeped. The mass ratio of tea leaves to liquor is 1:7 to 1:22, and the steeping time is 1 to 6 minutes. After steeping, the liquor is immediately cooled. After filtering out the tea leaves and allowing the sediment to settle, a low-alcohol Wuyi Rock Tea pure Da Hong Pao original aroma tea wine is obtained.

[0004] The methods described above all involve soaking tea leaves in ethanol, an aqueous ethanol solution, or baijiu (Chinese liquor) to obtain an extract, without further blending the extract with baijiu, and without in-depth research into the effects of tea type and extraction method on the blended liquor. Therefore, it is necessary to develop a new liquor made by blending tea leaves with baijiu. Summary of the Invention

[0005] The purpose of this invention is to provide a composite liquor of jasmine tea extract and strong-aroma baijiu. By selecting specific jasmine tea and controlling the extraction conditions such as extraction temperature and extraction method, jasmine tea aqueous extract is obtained under relatively mild conditions. Then, it is compounded with strong-aroma baijiu in a specific ratio to obtain a composite liquor with rich flavor layers, clear component characteristics, and good repeatability.

[0006] This invention provides a composite liquor of jasmine tea extract and strong-aroma baijiu, which is composed of 10%~20% jasmine tea water extract by volume and 90%~80% 39±1% vol strong-aroma baijiu by volume.

[0007] In the composite liquor of the above-mentioned jasmine tea extract and strong-aroma baijiu, the jasmine tea water extract is prepared by the following method: jasmine tea and water are mixed at a mass-volume ratio of 1g:20±2mL, soaked at 60±5℃, cooled to room temperature, and then filtered to obtain the jasmine tea water extract.

[0008] The soaking time in the jasmine tea extract and strong-aroma baijiu is 15-45 minutes.

[0009] Preferably, the composite liquor of the above-mentioned jasmine tea extract and strong-aroma baijiu is composed of 15% by volume of jasmine tea water extract and 85% by volume of 39±1 degree strong-aroma baijiu.

[0010] The preparation method of the above-mentioned jasmine tea extract and strong-aroma baijiu compound liquor includes the following steps: mixing jasmine tea extract and strong-aroma baijiu in a certain proportion, and letting it stand at room temperature to obtain the liquor.

[0011] Among them, the jasmine tea extract and strong-aroma baijiu were left to stand at room temperature for 18 to 30 hours.

[0012] Preferably, in the composite liquor of the above-mentioned jasmine tea extract and baijiu, the 39±1%vol strong-aroma baijiu is 39%vol Wuliangye.

[0013] In this invention, the water used for leaching can be water that meets drinking water standards, such as purified water or deionized water. In this embodiment, purified water is preferred to reduce the interference of minerals, residual chlorine and odors in the water on the aroma of flower tea and the flavor of liquor.

[0014] In this invention, dried tea such as jasmine tea is used directly after removing impurities, or it is appropriately crushed to 0.5~3.0 mm. Generally, in order to avoid turbidity and increased astringency, it is preferred not to crush it into fine powder. In the examples, each tea source uses the same shape or similar particle size.

[0015] In this invention, the aqueous extract has been filtered before being blended with the liquor. After blending, it only needs to be mixed and allowed to stand. Filtering is usually not required. If trace amounts of suspended matter appear during production, clarification filtration can be added as an optional post-treatment, but it is not a necessary step in this invention.

[0016] The beneficial effects of this invention are:

[0017] This invention compares the effects of blending different teas with strong-aroma baijiu (Chinese liquor). The results show that jasmine tea extract outperforms jasmine tea in terms of aroma recognition, aftertaste extension, liquor aroma retention, and harmonious blending with 39-degree Wuliangye. Furthermore, by optimizing the extraction process and blending ratio, and appropriately introducing jasmine tea-related components such as anthraquinone / its esters, indole derivatives, farnesoid sesquiterpenes, and chlorophyll esters into the liquor, the astringency, sedimentation, and aroma masking issues caused by tea are reduced. This significantly improves aroma clarity and harmonious blending, resulting in a blended liquor that combines the aroma of jasmine tea with the complex aroma of Wuliangye liquor. Detailed Implementation

[0018] The present invention will be further described below with reference to the embodiments, but the present invention is not limited to the following embodiments. Without departing from the concept of the present invention, those skilled in the art can make conventional adjustments to the selection of raw materials, container form, solid-liquid separation method and subsequent productization processing.

[0019] In the embodiments and experimental examples of this invention, the 39-degree Wuliangye is a commercially available 39% vol strong-aroma baijiu, a conventional commercially available product. Jasmine tea, green tea, black tea, white tea, oolong tea, and Pu'er tea are all food-grade commercially available dried teas.

[0020] In this invention, sensory evaluation and characteristic component indices are combined to determine the flavor of complex wines. Sensory evaluation indicators are shown in Table 1, and sensory evaluation operation methods are shown in Table 2. A semi-objective evaluation method is adopted, which involves blind sample numbering, fixed sample volume, fixed temperature, fixed evaluation order, and fixed anchor samples.

[0021] Table 1 Sensory Evaluation Indicators

[0022]

[0023] Table 2 Sensory evaluation operation method

[0024]

[0025] The characteristic component index is calculated as follows: Using a 15% jasmine tea aqueous extract blended with alcohol (E3) as the baseline, its characteristic component index is set at 100. Eight characteristic components are selected: methyl anthranilate, anthranilic acid, indole-3-carboxaldehyde, indole-3-acetaldehyde, indole-3-carboxylic acid, (2E,6E)-farnesal, methyljasmonic acid, and 2-hexene acetate. The characteristic component index of a sample is the arithmetic mean of the percentages obtained by dividing the relative response values ​​of the eight components by the corresponding response value of E3. This index reflects the "characteristic component loading of jasmine tea".

[0026] Experimental Example 1

[0027] Direct soaking: Mix dried jasmine tea and 39-degree Wuliangye liquor at a mass-volume ratio of 1g:50mL, soak at room temperature in the dark for 7d, 14d, and 28d, and then filter and evaluate the filtrate.

[0028] Medium-temperature aqueous extract preparation: Jasmine tea or black tea and 60℃ purified water were mixed at a mass-to-volume ratio of 1g:20mL, and extracted at 60℃ for 30min. After cooling to room temperature, the mixture was filtered to obtain the medium-temperature aqueous extract. Then, the medium-temperature aqueous extract and 39℃ Wuliangye liquor were mixed evenly at a volume ratio of 15%:85%, and the mixture was allowed to stand at room temperature for 24h before evaluation. The results are shown in Table 3.

[0029] Table 3 Comparison of direct soaking and extract compounding processes

[0030]

[0031] Results: A1, slow aroma extraction, incomplete floral fragrance, strong tea steeping sensation; A2, aroma enhanced, but astringency and dryness increased simultaneously; A3, tea flavor too strong, masking the alcohol aroma, increased risk of sedimentation / turbidity; A4, floral fragrance fully developed, alcohol aroma well preserved, optimal complexity; A5, tea astringency and alcohol stimulation combined, lacking elegance in the aftertaste. Compared to directly steeping dry tea in 39-degree Wuliangye liquor, this invention uses a method of first preparing jasmine tea extract and then blending it in proportion, which can better introduce flower tea-related components such as anthranilic acid / its esters, indole derivatives, farnesoid sesquiterpenes, and chlorophyll esters, while reducing the astringency, sedimentation, and alcohol aroma masking problems caused by direct steeping, and significantly improving the clarity and harmony of the aroma.

[0032] Experimental Example 2

[0033] Low-temperature long-term cold extraction: First, jasmine tea and 4℃ purified water were mixed at a mass-volume ratio of 1g:20mL, and the mixture was extracted at 4℃ for 12h. After filtration, a low-temperature water extract was obtained. Then, the low-temperature water extract and 39-degree Wuliangye liquor were mixed evenly at a volume ratio of 15%:85%, and the mixture was allowed to stand at room temperature for 24h before evaluation.

[0034] In the medium-temperature water extraction test, Example 1, A4.

[0035] High-temperature short-time water extraction: Jasmine tea and 95℃ purified water were mixed at a mass-volume ratio of 1g:20mL, and extracted at 95℃ for 10min. After cooling to room temperature, the mixture was filtered to obtain a high-temperature water extract. Then, the high-temperature water extract and 39-degree Wuliangye liquor were mixed evenly at a volume ratio of 15%:85%, and the mixture was allowed to stand at room temperature for 24h before evaluation.

[0036] Ethanol-water extraction: Jasmine tea and 30% ethanol-water solution were mixed at a mass-volume ratio of 1g:20mL, heated to 45℃ and kept warm for 60min, cooled to room temperature and filtered to obtain ethanol-water extract; then the ethanol-water extract and 39% Wuliangye liquor were mixed evenly at a volume ratio of 15%:85%, and allowed to stand at room temperature for 24h before evaluation.

[0037] Ultrasonic-assisted extraction: Jasmine tea and purified water at 40℃ were mixed at a mass-to-volume ratio of 1g:20mL, and extracted by ultrasonication at 40℃ (ultrasonic power 300 W, frequency 40 kHz) for 30 min. After cooling to room temperature, the mixture was filtered to obtain an aqueous extract. Then, the aqueous extract and 39-degree Wuliangye liquor were mixed evenly at a volume ratio of 15%:85%, and the mixture was allowed to stand at room temperature for 24 h before evaluation. The results are shown in Table 4.

[0038] Table 4 Comparison of different extraction processes for jasmine tea extract

[0039]

[0040] Results: B1, the aroma is relatively mild, but the aroma intensity and aftertaste are insufficient; B2, the floral aroma is clear, the tea soup taste is moderate, and the bitterness and astringency are low, with the best harmony with 39-degree Wuliangye; B3, the tea flavor is heavy, the cooked soup taste and astringency are increased, and the freshness of the floral aroma is reduced; B4, the pre-extraction of alcohol leads to an increased sharpness, and the harmony after subsequent blending is poor; B5, the extraction is strong, but the risk of bitterness, astringency and turbidity increases, and the delicacy of the aroma decreases.

[0041] Experimental Example 3

[0042] Jasmine tea, green tea, black tea, white tea, oolong tea, and Pu-erh tea were taken separately and mixed with 60℃ high-purity water at a mass-to-volume ratio of 1g:20mL. The mixture was incubated at 60℃ for 30 minutes, cooled to room temperature, and then filtered to obtain a medium-temperature water extract. The medium-temperature water extract was then mixed with 39℃ Wuliangye liquor at a volume ratio of 15%:85% and allowed to stand at room temperature for 24 hours before evaluation. The results are shown in Table 5.

[0043] Table 5 Results of blending different tea extracts with Wuliangye liquor

[0044]

[0045] Results: C1, the aroma of the flower tea is clear, the aftertaste is obvious, and the main aroma of Wuliangye is well preserved, making it the best tea source; C2, there is a freshness, but the grassy and grassy notes are prominent, the aftertaste is short, and the floral aroma is not easily distinguishable; C3, the tea soup is heavy, the sweetness is insufficient, and the astringency and the stimulation of the liquor are superimposed, resulting in poor harmony; C4, the taste is relatively soft, but the aroma is weak and the presence of liquor is insufficient, making it difficult to form a clear flower tea memory; C5, there are certain floral, fruity, and roasted aromas, but the style is not as clear as jasmine tea when combined with Wuliangye; C6, the aged aroma, woody notes, and bitterness are heavy, which significantly mask the main style of Wuliangye.

[0046] Through blending and screening of extracts from different tea types, under the same addition conditions, jasmine tea extract outperformed extracts from green tea, black tea, white tea, oolong tea, and Pu-erh tea in terms of aroma recognition, aftertaste extension, preservation of liquor aroma, and harmonious blending with 39-degree Wuliangye liquor. Green tea, black tea, white tea, oolong tea, and Pu-erh tea each have at least one weakness, making it difficult to achieve the same complex effects as jasmine tea.

[0047] Test Example 4

[0048] Jasmine tea, green tea, white tea, black tea, and oolong tea were taken separately and mixed with purified water at 60℃ at a mass-to-volume ratio of 1g:20mL. The mixtures were incubated at 60℃ for 30 minutes, cooled to room temperature, and then filtered to obtain warm water extracts for each tea type. These warm water extracts were then mixed according to the proportions shown in Table 4 to obtain a mixed tea extract. This mixed tea extract was then mixed with 39-degree Wuliangye liquor at a volume ratio of 15%:85% and allowed to stand at room temperature for 24 hours before evaluation. The results are shown in Table 6.

[0049] Table 6 Results of mixing multiple tea extracts

[0050]

[0051] Results: D1, the single jasmine tea extract has the clearest identification and harmony of jasmine tea; D2, the freshness is increased, but the green tea flavor weakens the roundness of the floral aroma; D3, the mellowness is good, but the floral aroma penetration is lower than that of jasmine tea alone; D4, the tea soup feel and astringency increase, and the harmony of the liquor aroma decreases; D5, the aroma complexity is increased, but the roasted / ripe aroma blends better with Wuliangye liquor than with single jasmine tea.

[0052] Example 1

[0053] First, jasmine tea and purified water at 60℃ were mixed at a mass-to-volume ratio of 1g:20mL, and the mixture was incubated at 60℃ for 30 minutes. After cooling to room temperature, the mixture was filtered to obtain a warm water extract of jasmine tea. Then, the warm water extract of jasmine tea was mixed with 39℃ Wuliangye liquor according to the proportions in Table 5, and the mixture was allowed to stand at room temperature for 24 hours before evaluation. The results are shown in Table 7.

[0054] Table 7 Sensory Screening of Jasmine Tea Extract Addition Ratio

[0055]

[0056] Results: E1, weak floral tea characteristics, complete body but no outstanding innovative flavors; E2, floral tea aroma and aftertaste become clearer, wine aroma is still retained; E3, best overall performance, clear aroma, extended aftertaste, wine aroma retention and balanced complexity; E4, prominent floral tea style, wine aroma is slightly weakened; E5, strong floral tea extract flavor, reduced main aroma of wine, decreased harmony; E6, high expression of characteristic components, but tea flavor is too strong and wine aroma is significantly masked.

[0057] Take 1.0 mL of the complex wine sample, dilute with 9.0 mL of 50% methanol aqueous solution, vortex mix for 2 min, centrifuge at 12000 rpm for 10 min, and filter the supernatant through a 0.22 μm organic phase filter membrane before injection. Separation was performed using a C18 column with mobile phase A being water containing 0.1% formic acid and mobile phase B being acetonitrile, using gradient elution at a flow rate of 0.30 mL / min, a column temperature of 35℃, and an injection volume of 2 μL. Mass spectrometry was performed using an electrospray ionization source in positive / negative ion mode, with a scan range of m / z 50–1200. The relative response values / peak areas are shown in Table 8.

[0058] Table 8. Relative Response Results of Characteristic Components in Jasmine Tea Extract Proportional Gradient

[0059]

[0060] As shown in Table 8, the characteristic component loading index of the 5% sample is approximately 53.2. The presence of anthranilic acid / its esters, indole derivatives, farnesal, and chlorophyll esters is insufficient to create a stable aroma and aftertaste of the floral tea, making it difficult to establish a complete memorable floral tea flavor. Therefore, the floral tea aroma score in Table 7 is only 3.8, and the aftertaste score is 4.0. The characteristic component loading index of the 10% sample rises to 76.6, with a clearer floral tea aroma and aftertaste, while the alcohol aroma retention remains at 8.8, indicating that this proportion achieves a good effect. The characteristic component loading index of the 15% sample is set at 100, achieving the best balance in floral tea aroma, aftertaste extension, alcohol aroma retention, and complex harmony, thus receiving the highest overall score. The characteristic component loading index of the 20% sample rises to 123.4, with a more prominent floral tea style, but the Wuliangye alcohol aroma retention decreases to 7.9, and the risk of bitterness / wateriness / masking increases to 3.4. This proportion still achieves a good effect, but not as good as the 15% sample. When the proportions are increased to 25% and 40%, the characteristic components continue to increase, but the tea-like taste, polyphenol astringency, watery taste, and flower tea masking effect brought by the water extract increase significantly, the main aroma of Wuliangye decreases, and the complex harmony is reduced. Therefore, it is not considered the preferred choice for taste.

[0061] After screening by adding proportions, it was found that when the volume fraction of jasmine tea extract was below 10%, the characteristics of jasmine tea were not obvious enough; when it was above 20%, the style of the jasmine tea extract masked the main aroma of 39-degree Wuliangye liquor, accompanied by a heavier tea flavor and reduced harmony. Therefore, the volume fraction of the jasmine tea extract is preferably 10%~20%, which can simultaneously reflect the aroma of jasmine tea, the aftertaste, and the main aroma of baijiu, with 15% providing the best overall taste.

[0062] As can be seen from the above examples, the present invention uses a medium-temperature water extraction method to prepare jasmine tea extract, and then adds the extract to 39-degree Wuliangye liquor at a specific volume fraction, mixes it evenly and lets it stand. The resulting compound liquor has both the aroma of jasmine tea and the complex aroma of Wuliangye liquor after tasting, and has a high overall sensory score.

Claims

1. A compound liquor of jasmine tea extract and strong-aroma baijiu, characterized in that: It is made by combining 10% to 20% jasmine tea water extract and 90% to 80% 39±1% vol strong-aroma baijiu.

2. The composite liquor of jasmine tea extract and strong-aroma baijiu according to claim 1, characterized in that: The jasmine tea water extract was prepared by the following method: jasmine tea and water were mixed at a mass-volume ratio of 1g:20±2mL, soaked at 60±5℃, cooled to room temperature, and then filtered to obtain the jasmine tea water extract.

3. The composite liquor of jasmine tea extract and strong-aroma baijiu according to claim 2, characterized in that: Soaking time is 15-45 minutes.

4. The composite liquor of jasmine tea extract and strong-aroma baijiu according to claim 1, characterized in that: It is a blend of 15% jasmine tea extract and 85% 39±1 degree strong-aroma baijiu.

5. The composite liquor of jasmine tea extract and strong-aroma baijiu according to claim 1, characterized in that: The preparation method includes the following steps: jasmine tea extract and strong-aroma baijiu are mixed evenly in a certain proportion and left to stand at room temperature to obtain the product.

6. The composite liquor of jasmine tea extract and strong-aroma baijiu according to claim 5, characterized in that: Let it stand at room temperature for 18-30 hours.

7. The composite liquor of jasmine tea extract and strong-aroma baijiu according to claim 1, characterized in that: 39±1%vol strong-aroma baijiu is 39%vol Wuliangye.

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