A dried orange peel wine roasted tea vinegar, a preparation method, a drinking method and an apparatus set thereof

Abstract

This invention discloses a method for preparing tangerine peel wine-roasted tea vinegar, its preparation method, drinking method, and set of utensils. The invention uses Xinhui tangerine peel wine, Xinhui tangerine peel strips aged for more than 3 years, and tea leaves at a specific degree of fermentation as core raw materials. Through an integrated process of "immersion-roasting with wine and fire-inducing steeping under negative pressure," the stable instantaneous negative pressure simultaneously achieves the directional and gentle acetylene transformation of ethanol via acetaldehyde intermediates, the removal of the cold and irritating properties of tea leaves, and the synergistic and efficient extraction of multiple flavor sources and active substances within tens of seconds. This invention transforms traditional methods into a quantifiable and repeatable standardized process, solving the technical problems of existing technologies such as the strong cold nature of lightly fermented teas, the dependence of high-quality mellow taste on long-term aging, the difficulty in quickly integrating multiple flavor sources, and the inability to standardize and replicate traditional methods. The resulting beverage has a pH value of 3.0~4.5 and an ethanol residue of ≤0.5% vol, possessing both flavor harmony and wide drinkability, facilitating standardized, reproducible, and widespread application.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing a compound health beverage, and more particularly to a method for preparing tangerine peel wine-roasted tea vinegar through a core process of "soaking-roasting with wine and fire-steeping under negative pressure", as well as the product obtained by this method and a set of matching graded drinking methods and utensils. Background Technology

[0002] Xinhui tangerine peel, Pu'er tea, and white tea are all distinctive Chinese products with geographical indication protection and a long history of medicinal and edible applications. Xinhui tangerine peel wine, a local intangible cultural heritage, is a unique health-preserving wine brewed with authentic Xinhui tangerine peel as its core ingredient, combining the medicinal and edible value of tangerine peel with the traditional flavor characteristics of wine. While there are scattered historical records of using wine to heat tea, these are mostly vague, empirical descriptions lacking scientific explanation and quantifiable process parameters. In particular, there is a lack of technical records regarding the oxygen consumption during combustion and the dual negative pressure principle of condensation, making it difficult to develop standardized, industrialized production methods.

[0003] In existing technologies, wine, vinegar, tea, and dried tangerine peel are mostly consumed independently, and there are few mature processes that can efficiently blend the four. Conventional mixing and brewing methods have the following significant technical drawbacks:

[0004] First, the tea's suitability is poor: lightly fermented or unfermented teas are cold and stimulating, which is not friendly to people with sensitive stomachs. Traditional methods to improve the tea's properties rely on long-term aging, which is time-consuming. Ordinary brewing methods can only dissolve flavor substances and cannot fundamentally improve the tea's suitability for drinking, which greatly limits the range of people who can drink lightly fermented teas.

[0005] Secondly, flavor integration is difficult: the mellow and smooth taste of high-quality tea often requires aging for several years or even decades, which is extremely time-consuming and cannot be prepared and consumed immediately. There is a lack of technical solutions that can orderly and deeply integrate the flavors and active ingredients of the four raw materials, wine, vinegar, tea and tangerine peel, in a short and continuous process.

[0006] Third, the process is uncontrollable and cannot be standardized: the "heat control" in the ancient method relies entirely on experience, without the scientific principle of negative pressure formation to support it. It is impossible to accurately control the conversion path of ethanol and the quality of the final product, and there is a risk of aldehyde residue or the destruction of effective components by high temperature, making it difficult to achieve stable quality reproduction. Summary of the Invention

[0007] The purpose of this invention is to overcome the above-mentioned defects of the prior art and to provide a method for preparing tangerine peel wine-roasted tea vinegar, as well as a method for drinking it and a set of utensils. By providing a complete, standardized, flavorful, and widely applicable compound beverage preparation process and drinking system, this invention achieves the creative transformation and living inheritance of intangible cultural heritage skills. It solves the technical problems in the prior art, such as poor compatibility of lightly fermented tea, the dependence of high-quality and mellow taste on long-term aging, the difficulty in quickly and orderly integrating the multi-source flavors and active ingredients of "wine vinegar tea tangerine peel" in a single preparation, and the inability to standardize and replicate traditional methods.

[0008] To achieve the above objectives, the present invention adopts the following technical solution:

[0009] In a first aspect, the present invention provides a method for preparing tangerine peel wine-processed tea vinegar, comprising the following steps:

[0010] S1. Preparation: Prepare 30ml~60ml of aged tangerine peel wine, 2g~6g of aged tangerine peel strips aged for more than 3 years, and 6g~12g of tea leaves. The tea leaves are post-fermented tea or tea leaves with a fermentation degree of less than 30%.

[0011] S2. Soaking: Place the dried tangerine peel strips and tea leaves in a covered container, mix them, and pour in all of the dried tangerine peel wine to soak for 1 to 10 seconds;

[0012] S3. Open flame roasting: Ignite the ethanol component in the liquid in the container, use a heat-conducting device to turn the mixture, so that the material is evenly heated and roasted under the open flame for 5-20 seconds, and keep turning the material continuously during the roasting process;

[0013] S4. Negative Pressure Water Infusion: After the wine is heated over an open flame for the preset time, close the container lid within 2 seconds and simultaneously inject hot water at 85℃~100℃ from the concave side of the lid. This forms a water seal on the concave side of the lid to prevent air circulation between the inside and outside of the container. The residual combustion inside the container continuously consumes oxygen in the sealed space, reducing the total amount of gas and creating an oxygen-deficient negative pressure. This is combined with the condensation negative pressure generated by the rapid condensation and volume contraction of the high-temperature gas and steam inside the container. The stable instantaneous negative pressure formed by the coupling of these two effects draws the hot water from the concave side of the lid into the container. After being sealed and left to stand for 2~15 seconds, the extraction of active ingredients and the directional acetylene reaction of ethanol via acetaldehyde intermediate are completed simultaneously.

[0014] S5. Preparation of the initial infusion: After settling, solid-liquid separation is performed to obtain the first infusion of tangerine peel wine-roasted tea vinegar.

[0015] The core concept of this invention lies in using a three-element medicinal and edible homologous matrix composed of carefully selected Xinhui tangerine peel wine, authentic aged Xinhui tangerine peel strips, and tea leaves at a specific fermentation level, and sequentially employing an integrated instant processing technology of "wine infusion - open flame roasting - negative pressure water steeping". This process involves briefly infusing the tangerine peel strips and tea leaves with tangerine peel wine, allowing the wine to penetrate the pores of the raw materials, preparing for subsequent flavor transformation and component dissolution. By precisely controlling the time and intensity of the flame roasting, the directional and gentle acetification of ethanol via acetaldehyde intermediates is achieved, while simultaneously neutralizing the cold and stimulating properties of the tea leaves and improving their inherent characteristics. Furthermore, the instantaneous negative pressure generated by the oxygen consumption of the flame, the high-temperature air, and the condensation of steam in the sealed container after roasting is cleverly utilized to guide the hot water to gently, evenly, and efficiently complete the extraction of active ingredients, thereby simultaneously completing the chemical transformation of flavor, the harmonization of raw material properties, and the physical extraction of active substances in a very short time.

[0016] Specifically, the core process mechanism of this invention will be explained in detail below.

[0017] (1) Mechanism of ethanol-directed acetylation reaction

[0018] In this invention, acetic acid is not a direct product of the open-flame combustion of ethanol, but rather is achieved through a two-step chain reaction: "directed generation of acetaldehyde intermediate by open-flame combustion of alcohol and controlled oxidation of the aqueous phase to acetic acid under negative pressure soaking." The entire process relies on the natural catalytic system inherent in the raw materials, without any exogenous additives, and completes a mild and controllable directional acetification within tens of seconds. The specific mechanism is as follows:

[0019] Step 1: Open flame roasting with alcohol – directional generation of acetaldehyde intermediate (core pre-processing step)

[0020] This invention preferably uses Xinhui tangerine peel wine with an alcohol content of 20% vol to 60% vol. This alcohol content range allows for precise control of the combustion state: after ignition, the outer flame of the wine forms a high-temperature zone of 300℃ to 500℃, while the inner flame and material layer that are in contact with the tea leaves and tangerine peel shreds are in an oxygen-deficient, mildly heat-transferring limited-oxygen thermal environment. At the same time, the potassium, calcium and other mineral elements contained in Xinhui tangerine peel, as well as the manganese ions and polyphenols in the tea leaves, synergistically constitute a natural ethanol oxidation catalyst. Within a precise roasting time of 5 to 20 seconds, the oxygen-limited catalytic incomplete oxidation of ethanol is achieved, directionally generating acetaldehyde intermediates, rather than completely burning to generate carbon dioxide and water.

[0021] The controllability boundaries of this step are as follows: when the alcohol content is below 20% vol, the water content in the liquor is too high, and the heat absorption during combustion leads to insufficient thermal field temperature, resulting in a significant decrease in acetaldehyde generation efficiency; when the alcohol content is above 60% vol, the combustion is too intense, the oxygen-limited environment is destroyed, and the acetaldehyde intermediate is completely burned a second time, making effective enrichment impossible; when the roasting time is less than 5 seconds, the thermal catalytic reaction is insufficient, and the acetaldehyde enrichment is insufficient; when it is more than 20 seconds, the material is locally charred, and at the same time, acetaldehyde volatilizes excessively, failing to provide sufficient substrate for the subsequent acetylene reaction.

[0022] Step 2: Negative pressure soaking – acetaldehyde is oxidized in the aqueous phase to produce acetic acid (the core reaction of acetylene esterification).

[0023] After roasting, while the material and container walls are still at a high temperature of 150℃~250℃, the container lid is quickly closed and negative pressure water is introduced. At this time, a high-temperature, high-pressure, and high-humidity closed aqueous environment is formed inside the container. The acetaldehyde intermediate, which is enriched in the pores of the tea leaves and tangerine peel, dissolves rapidly under the turbulent flow of hot water. Under the synergistic effect of the material's own natural catalytic system and the high-temperature environment, it undergoes a rapid and controllable aqueous oxidation reaction with dissolved oxygen in the water, directionally generating acetic acid. Finally, the entire acetification process is completed within 15 seconds, stabilizing the pH value of the finished beverage in the range of 3.0~4.5.

[0024] Step 3: A natural buffering system achieves a mild taste that is "acidic but not pungent".

[0025] The acetic acid generated by this invention is not in a free strong acid state: hesperidin and pectin substances in Xinhui tangerine peel, together with tea polysaccharides and theanine in tea leaves, form a natural weak acid buffer system, which stably controls the concentration of free hydrogen ions within a mild range. This preserves the fresh and refreshing flavor of the newly generated acetic acid while avoiding the irritation of the digestive tract by strong acids, thus resolving the contradiction between low pH value and mild drinking suitability.

[0026] The effect of process parameters on acetification efficiency: Roasting time is positively correlated with acetic acid production. Within the roasting range of 5-20 seconds, for every 1 second increase in roasting time, the acetic acid content of the finished product increases by approximately 8%-12%. The acidity of the beverage can be precisely controlled by adjusting the roasting time. The amount of water injected is negatively correlated with the acetification conversion rate. When the water volume is 2-3 times the volume of the tangerine peel wine, the acetaldehyde oxidation conversion rate can reach over 85%, resulting in a high acetic acid content and a prominent freshness. When the water volume is 4-6 times, the conversion rate is approximately 60%-70%, and the acidity is milder. Xinhui tangerine peel aged for more than 3 years has more stable content of mineral elements and flavonoid catalysts, resulting in stronger repeatability of the acetification reaction. The longer the aging period, the better the catalytic efficiency.

[0027] (2) Physical mechanism of negative pressure water immersion and soaking

[0028] The negative pressure water intake of this invention achieves stable, controllable, and repeatable hot water intake and steeping extraction through the coupling of a dual effect of "combustion oxygen-consuming and oxygen-deficient negative pressure + high-temperature steam condensation negative pressure". The entire operation is quantifiable and does not rely on experience. The specific mechanism is as follows:

[0029] ① Combustion consumes oxygen and creates negative pressure due to oxygen deficiency: At the moment the open flame ends, there is still residual combustion reaction inside the container. After the container is closed and the lid is completely sealed with water, the residual combustion inside continues to consume the oxygen in the sealed space. As the oxygen is continuously consumed and the total amount of gas molecules in the closed system decreases, a stable oxygen-deficient state is formed in the environment, thus generating the first layer of negative pressure driving force.

[0030] ② High-temperature steam condensation and volume contraction negative pressure: After roasting, the inner wall of the container, the material, and the flue gas are all at high temperature. In the closed environment, the high-temperature water vapor and ethanol vapor rapidly cool down and liquefy, the gaseous substances turn into liquids, and the gas volume shrinks sharply, further forming a second layer of condensation negative pressure.

[0031] ③ Dual-effect coupling for stable water intake: The concave water seal of the lid isolates external air intake, ensuring that the sealed environment is not disrupted. The combined effect of "oxygen-consuming negative pressure + condensation negative pressure" creates a continuous, stable, and repeatable internal and external pressure difference, which evenly draws hot water from the concave surface of the lid into the container to complete short-term steeping, extraction, and acetic acidification reactions.

[0032] The negative pressure water immersion soaking method has the following technical effects:

[0033] ①Significantly improved extraction efficiency: Under negative pressure, hot water can quickly penetrate into the plant fiber pores of tea leaves and tangerine peel, and combined with the high temperature environment, instantaneous cell wall breaking is achieved, which increases the dissolution rate of active ingredients such as polymethoxyflavonoids and volatile oils in tangerine peel and theanine and tea polysaccharides in tea leaves by more than 3 times compared with traditional open brewing.

[0034] ② More uniform flavor blending: Under negative pressure, hot water forms a uniform turbulent flow from top to bottom, which fully and comprehensively contacts the high-temperature materials, avoiding the problems of uneven local heating and insufficient flavor extraction caused by traditional water injection methods, and achieving the simultaneous and uniform release of wine aroma, vinegar aroma, tangerine peel aroma and tea aroma.

[0035] ③ The acetication reaction can be completed in a controlled manner: The closed high-temperature aqueous environment formed by negative pressure water introduction provides a perfect reaction field for the oxidation reaction of acetaldehyde to acetic acid, ensuring that the acetication reaction is completed stably within a few seconds of soaking, realizing the simultaneous progress of extraction and acetication, which is impossible to achieve in traditional step-by-step processes.

[0036] (3) Mechanism of taste optimization

[0037] This invention effectively neutralizes the original cold and stimulating sensation of tea leaves by soaking them in alcohol and then exposing them to a flame for a precise duration, thus improving the suitability for people with sensitive stomachs. At the same time, the precisely controlled burning time allows most of the ethanol to burn and evaporate completely, resulting in an ethanol residue of ≤0.5% vol in the final product. It has no obvious alcoholic spiciness and fully preserves the aged flavor of Xinhui tangerine peel wine, achieving a taste effect of "the charm of wine without the intensity of wine".

[0038] As a specific technical solution of the present invention, in step S1, the tangerine peel wine is a brewed or distilled wine made by fermenting and aging Xinhui tangerine peel as the core flavor raw material, with an aging period of 1 to 30 years and an alcohol content of 20% vol to 60% vol.

[0039] Preferably, the alcohol content of the aged tangerine peel wine is 40% vol to 55% vol.

[0040] More preferably, the alcohol content of the tangerine peel wine is 40% vol to 45% vol.

[0041] Specifically, as an example, the tangerine peel wine used in this invention can be either Yue Shou Bao 9-year aged 44% vol Xinhui intangible cultural heritage tangerine peel wine or 53% vol Xinhui intangible cultural heritage tangerine peel wine, which are commercially available products.

[0042] As a specific technical solution of the present invention, in step S1, the tangerine peel strips are Xinhui Dahonggan tangerine peel strips, which conform to DB4407 / T70-2021 "Geographical Indication Product Xinhui Tangerine Peel".

[0043] Specifically, as an example, the dried tangerine peel used in this invention can be dried tangerine peel from the core production area of ​​Xinhui (Meijiang) aged for 3 years, or dried tangerine peel from the core production area of ​​Xinhui (Meijiang) aged for 8 years, or dried tangerine peel from the core production area of ​​Xinhui (Meijiang) aged for 10 years, all of which are commercially available products.

[0044] As a specific technical solution of the present invention, in step S1, the tea leaves are any one of raw Pu-erh tea, ripe Pu-erh tea, and white tea, wherein the fermentation degree of raw Pu-erh tea and white tea is ≤30%, and ripe Pu-erh tea is a post-fermented tea.

[0045] Specifically, as an example, the tea used in this invention can be 2015 Yunnan Menghai ancient tree Pu'er raw tea or 2017 Fuding ancient tree white peony tea, both of which are commercially available products.

[0046] As a preferred technical solution of the present invention, in step S1, the amount of each raw material is: 35ml~55ml of tangerine peel wine, 3g~5g of tangerine peel strips, and 7g~10g of tea leaves.

[0047] As a preferred embodiment of the present invention, in step S2, the soaking time is 2 to 5 seconds.

[0048] As a preferred technical solution of the present invention, in step S3, the roasting time is 8~12 seconds.

[0049] Even better, in step S3, the grilling time is 9±1 seconds.

[0050] As a specific technical solution of the present invention, in step S4, the amount of hot water injected is 2 to 6 times the volume of the tangerine peel wine.

[0051] As a specific technical solution of the present invention, in step S4, the water seal thickness formed by the concave surface at the top of the container lid is ≥2mm to ensure that there is no air circulation inside and outside the container.

[0052] As a preferred technical solution of the present invention, in step S4, the first bubble is left to stand in a sealed container for 4 to 6 seconds.

[0053] Secondly, this invention provides a tangerine peel wine-processed tea vinegar beverage prepared according to any of the above-mentioned preparation methods. This tangerine peel wine-processed tea vinegar beverage is a directly drinkable liquid beverage with a pH value of 3.0-4.5, an acetic acid content of 0.8 g / L-3.2 g / L, and an ethanol residue of ≤0.5% vol. This tangerine peel wine-processed tea vinegar beverage can be used as a flavored beverage and is suitable for operation in scenarios such as restricted on-site beverage sales and pre-packaged flavored beverages.

[0054] Thirdly, the present invention provides a method for tasting tangerine peel wine-roasted tea vinegar. After preparing the first infusion of the initial beverage based on any of the above preparation methods, the same raw material is continuously brewed with hot water multiple times. The flavor gradient is achieved by controlling the steeping time of each infusion: the steeping time for the second to third infusions is set to 5 to 11 seconds, and the flavor transitions from the fresh and refreshing acetic acid to the mellow and warm flavor; the steeping time for the fourth infusion and subsequent infusions is set to 10 to 15 seconds, and the flavor is dominated by the aged tea aroma and aftertaste.

[0055] After obtaining the initial beverage based on the preparation method of this invention, the accompanying gradient tasting method achieves a tiered change in flavor by controlling the steeping time for each infusion, as detailed below:

[0056] (1) Initial stage, fresh and refreshing (1st to 3rd infusion): The steeping time is set to 2 to 11 seconds. The flavor transitions from the fresh and refreshing acetic acid to the mellow and smooth. The core highlights are the fresh acidity of the new vinegar, the smoky aroma of the wine and the fruity aroma of the tangerine peel. It is suitable for drinking after meals and has a fresh and refreshing flavor.

[0057] (2) Medium-bodied, mellow and smooth (4th to 6th infusions): The steeping time is stable at 9 to 14 seconds. The acetic acid taste gradually fades, and the mellowness of the tangerine peel and the aged aroma of the tea become dominant. The taste is mellow and full, and the core of the traditional food value is brought into play.

[0058] (3) Aftertaste and sweetness (7th infusion and beyond): The steeping time is extended to 10-15 seconds. The flavor is mainly characterized by the mellow aftertaste of tea leaves and the sweetness of dried tangerine peel. The taste is smooth and mellow, and the soothing effect of theanine is prominent.

[0059] As a specific technical solution of the present invention, the steeping time for the second and third infusions is 6-8 seconds and 8-10 seconds, respectively; the steeping time for the fourth to sixth infusions is 9-11 seconds, 10-12 seconds, and 11-13 seconds, respectively; and the steeping time for the seventh to tenth infusions is 11-13 seconds, 12-14 seconds, 13-15 seconds, and 14-15 seconds, respectively.

[0060] Fourthly, the present invention provides a set of utensils for implementing any of the above preparation methods, including a covered teacup, a stirring spoon, and a fairness cup; the lid of the covered teacup has a concave structure with a diameter of 3cm to 5cm and a depth of 0.3cm to 0.8cm, which is used to collect water flow to form a water seal; the stirring spoon is a heat-conducting metal spoon, which is used to turn the material when roasting over an open flame; the fairness cup is used for filtering and distributing the tea soup, which can stabilize the taste of the tea soup and adapt to the needs of distributing the tea soup for tiered drinking.

[0061] The covered teacup serves as the core reaction vessel. As a preferred technical solution of this invention, the covered teacup is made of high-temperature resistant ceramic material, with a depth of 8cm-12cm and a diameter of 10cm-15cm, suitable for open flame combustion. The concave structure in the center of the lid facilitates water flow to form a water seal, ensuring the stable implementation of the negative pressure water introduction process, while also preserving the cultural connotations of traditional Song Dynasty teaware. The covered teacup can withstand rapid temperature differences of ≥200℃, adapting to the temperature changes caused by open flame heating and boiling water injection, preventing cracking during high-temperature water injection.

[0062] As a preferred embodiment of the present invention, the stirring spoon is a long-handled metal spoon with a handle length of ≥15cm and a spoon head width of 2~3cm. Specifically, as an example, the stirring spoon is a long-handled brass spoon with a handle length of 15cm. The use of a long-handled metal stirring spoon provides good thermal conductivity and high-temperature resistance, allowing for rapid and even stirring of materials during open-flame combustion, ensuring even heating of tea leaves and dried tangerine peel, preventing localized scorching, and simultaneously isolating them from high temperatures to ensure operational safety.

[0063] As a preferred technical solution of the present invention, the fairness cup is made of silver or ceramic.

[0064] Compared with the prior art, the present invention provides a method for preparing tangerine peel wine-processed tea vinegar, a method for drinking it, and a set of utensils, which have the following beneficial effects:

[0065] (1) Immediate optimization of tea properties, expanding the suitable drinking population: This invention effectively neutralizes and removes the cold and stimulating properties of tea through precise duration of "roasting with wine and fire", making the tea properties warmer and greatly expanding the suitable drinking population. At the same time, it simulates the dual mellowing effect of "roasting + aging", allowing new tea to present the mellow taste of aged tea within tens of seconds.

[0066] (2) Directional and controllable acetification to achieve deep integration of multiple flavors: Through the two-step chain reaction of "acetaldehyde intermediate - aqueous phase oxidation", the mild and directional conversion of ethanol to acetic acid is achieved within tens of seconds, naturally forming fresh vinegar body, solving the industry problem that wine and vinegar flavors are difficult to coexist, and the final product has a complex flavor of wine aroma, vinegar aroma, tangerine peel aroma and tea aroma.

[0067] (3) Synergistic and efficient extraction to enhance flavor fullness: The instantaneous high temperature, high pressure and turbulent environment formed by double negative pressure coupling makes the dissolution rate of active ingredients such as tangerine peel flavonoids and tea polyphenols more than 3 times higher than that of traditional brewing, realizing the synchronous and uniform release and deep synergy of multi-source flavors, instantly forming a round and full-bodied complex high-end taste similar to aged tea.

[0068] (4) The entire process is standardized and can be promoted in a standardized manner: For the first time, the range of raw material ratios and the feasible range and optimal values ​​of key process parameters such as "soaking", "roasting" and "negative pressure water injection" are clearly defined. The ancient techniques that rely on personal experience are transformed into modern technical standards that can be quantified, repeated and have stable quality control. There is no reliance on experience, and standardized and repeatable limited on-site operation can be achieved, which is suitable for large-scale promotion in catering chains and tea shops.

[0069] (5) Construct a complete drinking experience system: The accompanying gradient drinking method guides drinkers to experience the complete flavor changes from "fresh and refreshing" to "mellow and smooth" and then to "sweet aftertaste" by controlling the steeping time of each infusion, which combines technical practicality and drinking experience. Detailed Implementation

[0070] The technical solution of the present invention will be clearly and completely described below through detailed embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0071] Unless otherwise specified, the raw materials used in the examples and comparative examples must comply with the corresponding national or local standards and can be obtained commercially. Unless otherwise specified, the testing methods used in the examples and comparative examples are all in accordance with conventional national standard methods.

[0072] Among them, Xinhui Chenpi (dried tangerine peel) conforms to DB4407 / T70-2021 "Geographical Indication Product Xinhui Chenpi";

[0073] Chenpi wine: conforms to GB2757-2012 "National Food Safety Standard for Distilled Spirits and Blended Spirits";

[0074] Tea: Complies with GB / T22111-2008 "Geographical Indication Product Pu'er Tea" and DB35 / T1076-2010 "Geographical Indication Product Fuding White Tea";

[0075] Drinking water: Complies with GB5749-2022 "Standards for Drinking Water Quality".

[0076] Example 1: Standard preparation and tasting of Pu-erh tea made from ancient trees (classic blend)

[0077] This embodiment 1 aims to demonstrate the optimal implementation effect of the present invention under preferred parameters.

[0078] (1) Equipment preparation: Prepare the equipment set in advance, including a covered teacup, a stirring spoon, and a fairness cup. The covered teacup is a high-temperature resistant covered Song-style ceramic teacup, which is the core reaction container. The center of the lid has a concave structure with a diameter of 4cm and a depth of 0.5cm, which is used to collect water flow and form a water seal. The stirring spoon is a brass long-handled spoon with a handle length of 15cm, which is used to turn the material when roasting over an open flame. The fairness cup is a ceramic fairness cup, which is used for filtering the tea soup and distributing the soup.

[0079] (2) The specific preparation steps include:

[0080] S1. Preparation: Prepare 50ml of aged tangerine peel wine, 5g of dried tangerine peel strips, and 8g of tea leaves. The aged tangerine peel wine used is 44% vol Yue Shou Bao aged 9 years, brewed according to the intangible cultural heritage "Xinhui Tangerine Peel Wine Making Technique"; the dried tangerine peel strips are made from Xinhui Da Hong Gan tangerine peel aged for 10 years in the core production area of ​​Xinhui (Meijiang), cut into thin strips 1-2mm wide; the tea leaves are 2015 Yunnan Menghai ancient tree Pu'er raw tea (fermentation degree ≤30%).

[0081] S2. Soaking: Place the dried tangerine peel strips and tea leaves into a covered Song-style ceramic teacup, mix well, then pour in all the tangerine peel wine to ensure even soaking, and let it soak for 3 seconds.

[0082] S3. Open flame roasting: Use a windproof lighter to ignite the ethanol component in the wine in the cup, and immediately use a brass long-handled spoon to quickly and evenly turn the mixture in the flame for 9 seconds. Keep turning the material continuously during the roasting process to ensure even heating.

[0083] S4. Negative Pressure Water Infusion: Within 1 second of the roasting process, quickly close the lid and immediately pour boiling water at 98℃ continuously into the concave surface of the lid, forming a water seal approximately 3mm thick to ensure air circulation between the inside and outside of the container. Utilizing the dual coupling effect of the oxygen-deficient negative pressure created by residual combustion and the negative pressure from high-temperature steam condensation, hot water is stably drawn into the container, with a water volume of approximately 150ml (3 times the volume of the aged tangerine peel wine). Seal the container tightly and let it stand for 5 seconds to simultaneously complete the extraction of active ingredients and the directional acetylation reaction.

[0084] S5. First infusion: After settling, open the lid and filter the tea into the fairness cup to obtain the first infusion of tangerine peel wine-roasted tea vinegar.

[0085] Continuous gradient brewing: Pour boiling water directly into the cup for repeated infusions. Steep for 7 seconds for the second infusion, 9 seconds for the third, 10 seconds for the fourth, 11 seconds for the fifth, 12 seconds for the sixth, and 12, 13, 14, and 15 seconds for the seventh, tenth, and so on, respectively. Through multiple infusions, a gradual change in flavor is achieved, allowing you to experience the complete transition from the fresh, pungent taste of vinegar to a rich, sweet flavor.

[0086] The initial beverage prepared in Example 1 was tested according to national standard methods: the initial pH was 3.6, the acetic acid content was 1.9 g / L, and the ethanol residue was 0.32% vol. The dissolution rate of tangerine peel flavonoids was increased by 320% compared with traditional brewing, and the tea polyphenol retention rate reached 89%. As shown in Table 1 below, the sensory evaluation (according to GB / T 23776-2018 "Sensory Evaluation Method for Tea") had a total score of 96. The tea soup had a full-bodied flavor, rich layers, no cold or irritating sensation upon entry, and excellent palatability.

[0087] Example 2: Preparation example using Fuding white tea as raw material

[0088] This embodiment 2 aims to illustrate that the process of the present invention is also effective for other types of tea, such as white tea, and has good applicability.

[0089] The difference from Example 1 is that in step S1, the tea raw material used in this Example 2 is replaced by 2017 Fuding ancient tree white peony tea (fermentation degree ≤30%) instead of Pu'er raw tea in Example 1. The remaining preparation and drinking steps are the same as in Example 1, so they will not be repeated.

[0090] The initial beverage obtained in Example 2 was tested according to national standard methods: the initial pH was 3.8, the acetic acid content was 1.7 g / L, and the ethanol residue was 0.28% vol. The beverage obtained in Example 2 successfully mildened the properties of white tea, effectively removing its cooling sensation. The tea soup has a refreshing acetic acid flavor with a clear aroma of downy hairs and dried tangerine peel. Subsequent brewing exhibits a mellow and sweet flavor gradient, as shown in Table 1. The total sensory evaluation score was 94, proving that the process of this invention is equally suitable for white tea.

[0091] Example 3: Preparation Example for Verifying the Range of Core Process Parameters

[0092] This series of embodiments is used to verify the feasibility of the key parameter range of the present invention. All sub-embodiments can produce qualified tangerine peel wine-roasted tea vinegar beverage with harmonious flavor and mild taste.

[0093] A. Verification of the proportion range: This invention can be adjusted within the range of "30ml~60ml of aged tangerine peel wine, 2g~6g of tangerine peel strips, and 6g~12g of tea leaves," and by adjusting the roasting time (5~20 seconds), a harmonious flavored compound beverage can be obtained. This is specifically illustrated by the following Examples 3-A1 and 3-A2.

[0094] Example 3-A1 (Small-scale parameter process): The difference from Example 1 is that in this Example 3-A1, the volume of the tangerine peel wine used in step S1 is adjusted from 50ml to 35ml, the weight of the tea leaves is adjusted from 8g to 7g, and the tangerine peel strips are selected with a 3-year aging period and their weight is adjusted from 5g to 4g; the roasting time in step S3 is adjusted from 9 seconds to 12 seconds; the water volume in step S4 is adjusted from 150ml to 105ml (3 times the volume of the tangerine peel wine); the remaining preparation and drinking steps are the same as in Example 1, so they will not be repeated. This Example 3-A1 is a small-dose suitable formula, with a refreshing taste, mild acidity, and harmonious tea flavor and tangerine peel aroma, suitable for single-person single-drinking. It also achieves the core effect of warming the tea and removing the harshness of the wine. According to the national standard method, the initial pH of the tea soup is 3.9, the acetic acid content is 1.2g / L, and the ethanol residue is 0.35%vol.

[0095] Example 3-A2 (Large Proportion Parameter Process): The difference from Example 1 is that in this Example 3-A2, the alcohol content of the tangerine peel wine used in step S1 is 53% vol, and the volume is adjusted from 50 ml to 55 ml; the weight of the tea leaves is adjusted from 8 g to 10 g; and the tangerine peel shreds are aged for 8 years. The soaking time in step S2 is adjusted from 3 seconds to 5 seconds. The roasting time in step S3 is adjusted from 9 seconds to 10 seconds. The water volume in step S4 is adjusted from 150 ml to 220 ml (4 times the volume of the tangerine peel wine), and the first steeping time is adjusted from 5 seconds to 8 seconds. The steeping time for subsequent gradient tasting is extended by 2 seconds. The remaining preparation steps are the same as in Example 1, so they will not be repeated. Example 3-A2 is a multi-person sharing version, with a full and mellow flavor, rich acidity, prominent tangerine peel aroma and tea base, and higher brewing endurance. It is suitable for 3-4 people to enjoy together. According to the national standard method, the acetic acid content is 2.3g / L and the ethanol residue is 0.41%vol.

[0096] B. Regarding the time range verification: The present invention can be adjusted within the range of "immersion time 1~10 seconds, roasting time 5~20 seconds", with the preferred immersion time being 2~5 seconds and the roasting time being 8~12 seconds, among which the overall effect is best when the roasting time is about 9 seconds. This is specifically illustrated by the following Examples 3-B1 and 3-B2.

[0097] Example 3-B1 (Short-Time Roasting Parameter Process): The difference from Example 1 is that the soaking time in step S2 of Example 3-B1 is adjusted from 3 seconds to 2 seconds; the roasting time in step S3 is adjusted from 9 seconds to 6 seconds; the remaining preparation steps are the same as in Example 1, so they will not be repeated. Example 3-B1 has a shorter roasting time, resulting in slightly less evaporation of the liquor, a more prominent aroma, a milder acidity, and satisfactory removal of the tea's cooling properties. It is suitable for drinkers who prefer a strong liquor aroma and dislike a strong acidity. According to national standard methods, the initial infusion pH is 4.2, the acetic acid content is 0.9 g / L, and the residual ethanol content is 0.45% vol.

[0098] Example 3-B2 (Long-Term Roasting Parameters): The difference from Example 1 is that the soaking time in step S2 of Example 3-B2 is adjusted from 3 seconds to 5 seconds; the roasting time in step S3 is adjusted from 9 seconds to 15 seconds; the remaining preparation steps are the same as in Example 1, so they will not be repeated. Example 3-B2 has a longer roasting time, a higher proportion of ethanol to acetic acid conversion, a more pronounced initial sourness, a more prominent roasted aroma, and a more thorough warming effect on the tea. It is suitable for drinkers who prefer sour aromas and have low stomach tolerance. According to national standard methods, the acetic acid content is 2.8 g / L, and the residual ethanol content is 0.21% vol.

[0099] C. Verification of water volume range: The present invention can be adjusted within the range of "water volume being 2 to 6 times the volume of aged tangerine peel wine", and the steeping can be completed through negative pressure effect, only affecting the strength of the soup. This is specifically illustrated by the following Examples 3-C1 and 3-C2.

[0100] Example 3-C1 (Small Water Injection Parameter Process): The difference from Example 1 is that the water injection volume in step S4 of Example 3-C1 is adjusted from 150ml to 100ml (twice the volume of the tangerine peel wine). The remaining preparation steps are the same as in Example 1, so they will not be repeated. Example 3-C1 uses a smaller water injection volume, resulting in a higher tea concentration, a richer and fuller flavor, and more prominent acidity, tea aroma, and tangerine peel aroma. It is suitable for drinkers who prefer a strong and mellow taste. The core active ingredients show no attenuation, and the acetic acid content is 2.7g / L as tested using national standard methods.

[0101] Example 3-C2 (Large Water Volume Parameter Process): The difference from Example 1 is that the water volume in step S4 of Example 3-C2 is adjusted from 150ml to 250ml (5 times the volume of the aged tangerine peel wine). The remaining preparation steps are the same as in Example 1, so they will not be repeated. This Example 3-C2 has a larger water volume, resulting in a refreshing and mellow tea soup with a mild and non-irritating acidity. It is suitable for daily light drinking, as well as for cleansing after meals. It is also suitable for drinkers with sensitive stomachs or those who cannot tolerate strong flavors. The acetic acid content was tested using national standard methods and found to be 1.1g / L.

[0102] Comparative Example 1: Existing technology for conventional brewing of aged tangerine peel Pu-erh tea

[0103] Comparative Example 1 is a conventional brewing method in the prior art. The difference between it and Example 1 is that there is no wine soaking, wine-fire roasting, or negative pressure water introduction steps. Instead, equal amounts of dried tangerine peel strips and tea leaves are mixed and brewed with 98°C boiling water in an open mouth. The tea is steeped for 30 seconds and then poured out. The amounts of other ingredients are completely the same as in Example 1.

[0104] The tea soup prepared in Comparative Example 1 was tested according to the national standard method: the pH value was 5.8, no acetic acid was generated, the dissolution rate of tangerine peel flavonoids was only 28% of that in Example 1, and the tea polyphenol retention rate was 76%; the tea soup had a thin taste, no vinegar or wine aroma, and a distinctly cold and stimulating sensation, which is significantly different from the technical effect of the present invention.

[0105] Comparative Example 2: Scheme omitting the alcohol-fire roasting step

[0106] The difference between Comparative Example 2 and Example 1 is that there is no open flame roasting step; after soaking, negative pressure water immersion is performed directly. The remaining steps are completely the same as in Example 1.

[0107] The beverage prepared in Comparative Example 2 was tested according to national standard methods: no acetic acid was generated, the ethanol residue was 2.1% vol, the alcohol had a strong pungent taste, and it could not be drunk directly; the cold and stimulating properties of the tea were not significantly improved, and the core technical effect of this invention could not be achieved.

[0108] Comparative Example 3: Scheme lacking negative pressure water priming and soaking step

[0109] The difference between Comparative Example 3 and Example 1 is that there is no negative pressure water immersion step. After the alcohol and fire are heated, boiling water is poured directly into the open mouth, and the soup is simmered for 30 seconds before being poured out. The remaining steps are completely the same as in Example 1.

[0110] The beverage prepared in Comparative Example 3 was tested according to national standard methods: the acetic acid content was only 0.2 g / L, the acetic conversion rate was extremely low, and there was no obvious fresh and sour taste; the dissolution rate of tangerine peel flavonoids was only 35% of that in Example 1, the flavor extraction was insufficient, the taste was thin, and it could not achieve deep integration of multi-source flavors.

[0111] Sensory evaluation and analysis

[0112] For all the beverages in the above embodiments and comparative examples, in accordance with GB / T 23776-2018 "Sensory Evaluation Method for Tea", 10 qualified sensory evaluators were invited to conduct blind evaluations from five dimensions: color, aroma, taste, mouthfeel harmony, and drinkability. Each dimension was scored out of 20 points, for a total of 100 points. The evaluation results are shown in Table 1 below.

[0113] Table 1. Evaluation results of beverages in each example and control group

[0114] As shown in Table 1, the overall scores of all beverages in the embodiments of this invention are significantly higher than those in the comparative examples. Their core advantages lie in a richer aroma profile (combining aromas of wine, vinegar, tangerine peel, and tea), a fuller and more harmonious flavor, and the absence of any noticeable cooling or stimulating sensation, resulting in significantly improved drinkability. Among these, the classic version of Example 1 received the highest overall score, demonstrating a good balance between flavor, taste, and drinking value, representing the optimal standardized reproduction of traditional methods. All embodiments achieved the core effects of warming the tea and removing the harshness of the wine, exhibiting no noticeable spiciness or cooling sensation, thus appealing to a wider range of people.

[0115] The above embodiments are merely illustrative of the concept and technical solution of the present invention and are not intended to limit the present invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

[0116] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method for preparing tangerine peel wine-processed tea vinegar, characterized in that, Includes the following steps: S1. Preparation: Prepare 30ml~60ml of aged tangerine peel wine, 2g~6g of aged tangerine peel strips aged for more than 3 years, and 6g~12g of tea leaves. The tea leaves are post-fermented tea or tea leaves with a fermentation degree of less than 30%. S2. Soaking: Place the dried tangerine peel strips and tea leaves in a covered container, mix them, and pour in all of the dried tangerine peel wine to soak for 1 to 10 seconds; S3. Open flame roasting: Ignite the ethanol component in the liquid in the container, use a heat-conducting device to turn the mixture, so that the material is evenly heated and roasted under the open flame for 5-20 seconds, and keep turning the material continuously during the roasting process; S4. Negative pressure water immersion: After the wine and fire have been heated for the preset time, close the container lid within 2 seconds and simultaneously inject hot water at 85℃~100℃ from the concave side of the lid to form a water seal; use the instantaneous negative pressure formed inside the container to draw the hot water from the concave side of the lid into the container, and let it stand for 2~15 seconds in a sealed manner. S5. Preparation of the initial infusion: After settling, solid-liquid separation is performed to obtain the first infusion of tangerine peel wine-roasted tea vinegar.

2. The method for preparing tangerine peel wine-processed tea vinegar according to claim 1, characterized in that, In step S1, the tangerine peel wine is a brewed or distilled wine made by fermenting and aging Xinhui tangerine peel as the core flavor ingredient. The aging period is 1 to 30 years and the alcohol content is 20% vol to 60% vol.

3. The method for preparing tangerine peel wine-processed tea vinegar according to claim 2, characterized in that, The alcohol content of the tangerine peel wine is 40% vol to 55% vol.

4. The method for preparing tangerine peel wine-processed tea vinegar according to claim 3, characterized in that, The alcohol content of the tangerine peel wine is 40% vol to 45% vol.

5. The method for preparing tangerine peel wine-processed tea vinegar according to claim 1, characterized in that, In step S1, the tangerine peel strips are Xinhui Dahonggan tangerine peel strips.

6. The method for preparing tangerine peel wine-processed tea vinegar according to claim 1, characterized in that, In step S1, the tea leaves are any one of raw Pu-erh tea, ripe Pu-erh tea, and white tea, wherein the fermentation degree of raw Pu-erh tea and white tea is ≤30%, and ripe Pu-erh tea is a post-fermented tea.

7. The method for preparing tangerine peel wine-processed tea vinegar according to claim 1, characterized in that, In step S1, the amounts of each ingredient are: 35ml~55ml of aged tangerine peel wine, 3g~5g of tangerine peel strips, and 7g~10g of tea leaves.

8. The method for preparing tangerine peel wine-processed tea vinegar according to claim 1, characterized in that, In step S2, the soaking time is 2 to 5 seconds.

9. The method for preparing tangerine peel wine-processed tea vinegar according to claim 1, characterized in that, In step S3, the grilling time is 8-12 seconds.

10. The method for preparing tangerine peel wine-processed tea vinegar according to claim 9, characterized in that, In step S3, the roasting time is 9±1 seconds.

11. The method for preparing tangerine peel wine-processed tea vinegar according to claim 1, characterized in that, In step S4, the amount of hot water added is 2 to 6 times the volume of the tangerine peel wine.

12. The method for preparing tangerine peel wine-processed tea vinegar according to claim 1, characterized in that, In step S4, the water seal thickness formed by the concave surface at the top of the container lid is ≥2mm.

13. A tangerine peel wine-roasted tea vinegar beverage prepared according to any one of claims 1 to 12, characterized in that, The tangerine peel wine-roasted tea vinegar beverage is a liquid beverage that can be consumed directly, with a pH value of 3.0~4.5, an acetic acid content of 0.8g / L~3.2g / L, and an ethanol residue of ≤0.5%vol.

14. A method for tasting aged tangerine peel wine-roasted tea vinegar, characterized in that, After the first infusion of the beverage is prepared by the preparation method according to any one of claims 1 to 12, the same raw material is continuously brewed with hot water multiple times, and the flavor gradient is achieved by controlling the steeping time of each infusion: the steeping time for the second to third infusion is set to 5 to 11 seconds, and the steeping time for the fourth infusion and thereafter is set to 10 to 15 seconds.

15. A set of apparatus for carrying out the preparation method according to any one of claims 1 to 12, characterized in that, It includes a covered teacup, a stirring spoon, and a fairness cup; the lid of the covered teacup has a concave structure with a diameter of 3cm to 5cm and a depth of 0.3cm to 0.8cm, which is used to collect water flow and form a water seal; the stirring spoon is a heat-conducting metal spoon, which is used to turn the material when roasting over an open flame; the fairness cup is used for filtering and distributing the tea soup.

Images