Tea Wine Aroma Balance via Reduced Pressure Distillation
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Solution Overview
Problem
Current tea wines lack a balanced aroma of both tea and wine, and do not offer improved intoxication tolerance, which limits their appeal and utility.
Innovation Solution
A method involving the distillation of crushed tea leaves under reduced pressure to extract tea aroma and theanine, followed by concentration and adsorption to create a tea wine blend with Chinese baijiu, enhancing both aroma and intoxication tolerance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If tea leaves are extracted with alcoholic beverages or fermented together with grains, then the wine product is obtained, but the aroma balance between tea and wine is insufficient
Solution Approach 1:
The patent divides the tea extraction process into separate stages: first extracting tea aroma components through distillation, then extracting theanine through adsorption with macroporous resin, and finally combining these extracts with Chinese baijiu. This segmentation allows each component to be optimized independently, achieving both simple manufacturing and excellent aroma balance.
Solution Approach 2:
The patent extracts specific functional components (tea aroma and theanine) from tea leaves using selective extraction methods. The tea aroma is extracted through distillation while theanine is extracted through adsorption with macroporous adsorption resin, separating these components from other tea constituents to achieve precise aroma control.
2Productivity
If traditional fermentation or extraction methods are used, then tea wine is produced, but the intoxication tolerance time is not improved
Solution Approach 1:
The patent changes the chemical composition parameters of the final product by selectively extracting and concentrating specific components (theanine and aroma substances) while removing others. This parameter optimization ensures the product maintains high productivity through efficient extraction while achieving reliable intoxication tolerance enhancement through the standardized formulation.
3Reliability
If tea powder, tea polyphenols, or other functional components are added to ensure efficacy, then the health benefits are improved, but the natural aroma balance is compromised
Solution Approach 1:
The patent performs preliminary extraction of tea aroma and theanine before mixing with Chinese baijiu. By pre-extracting and pre-concentrating these functional components through controlled processes (distillation and adsorption), the method ensures both health efficacy and aroma stability in the final product without needing to add powdered or processed tea components that would compromise composition stability.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a tea wine with pleasant tea and wine aromas and extended intoxication tolerance, providing a balanced flavor and health benefits while preventing easy intoxication.
Implementation Method 1
adsorbing the filtrate with macroporous adsorption resin
Implementation Method 2
subjecting the suspension of the tea leaves to distillation under reduced pressure to obtain a tea aroma extract
Data Source
AI summary
A tea spirit and a method for preparing the same are provided. The method comprises steps crushing tea leaves and soaking the crushed tea leaves in a solvent to obtain a tea suspension; subjecting the tea suspension to distillation under reduced pressure to obtain a tea aroma extract and a remaining tea pulp; filtering the tea pulp to obtain a tea soup, and subjecting the tea soup to concentration under reduced pressure and filtering the tea soup to obtain a filtrate; adsorbing the filtrate with macroporous adsorption resin, then adding food-grade anhydrous alcohol, letting the resultant mixture stand, separating solid from the mixture and drying the solid to obtain a tea theanine extract; and mixing the tea aroma extract and the tea theanine extract with Chinese baijiu to obtain the tea wine. The tea wine as obtained has both tea aroma and wine aroma, and also has an improved intoxication tolerance time.