CN101705177A

CN101705177A - Osmanthus tea liquor and preparation method thereof

Info

Publication number: CN101705177A
Application number: CN200910272670A
Authority: CN
Inventors: 陈进军
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-11-09
Filing date: 2009-11-09
Publication date: 2010-05-12
Anticipated expiration: 2029-11-09
Also published as: CN101705177B

Abstract

The invention relates to osmanthus tea liquor and a preparation method thereof. The preparation method comprises the steps of: firstly, infusing with water at 80-90 DEG C by using primary processing tea (or called crudely tea) or common green tea as raw materials, adding osmanthus, stirring, soaking, diluting an extracting solution with cold boiled water, and adding white liquor or edible alcohol to blend to form an osmanthus tea liquor base; then condensing, cooling and aging the osmanthus tea liquor base for 7-15 days in an ageing storage tank, and filtering and preparing supernate to form osmanthus tea liquor liquid; finally, filtering and sterilizing the osmanthus tea liquor liquid, and then canning and packing so as to obtain the osmanthus tea liquor. The osmanthus tea liquor can effectively permeate functional nutrient components of osmanthus and tea into the liquor, increase the flavor substance content of the liquor, reduce the alcohol strength, be rich in components, i.e. tea polyphenol, multiple amino acids and vitamins, and the like which are beneficial to human health, play healthy and refreshing roles and cause less influence on livers when drunk for a long time. The invention has a technological process which basically has no discharge of waste gas and water and meets the requirements of a national environment protection law.

Description

Osmanthus tea liquor and compound method thereof

Technical field

The present invention relates to a kind of osmanthus tea liquor and compound method thereof, belong to the assembled alcoholic drinks production field.

Background technology

The traditional Chinese medical science thinks, sweet osmanthus flavor warm in nature is hot, fry in shallow oil soup, make tea or infusing drugs in wine for oral administration, can resolving phlegm and dissipating blood stasis, poor appetite, phlegm and retained fluid coughed breathe heavily, intestines wind bloody flux, certain curative effect arranged through closing stomachache.Sweet osmanthus is with fragrance striking the nose, contains multiple fragrance material, can be used for edible or extraction spices, can make perfume oil, the system osmanthus concrete, and system cake, candy, and can make wine.Osmanthus flower tea has the delicate fragrance refreshing effect.

Modern scientific research confirms that tealeaves contains the composition useful to HUMAN HEALTH really, and as tea-polyphenol, trimethyl-xanthine etc., they make, and tealeaves has clearing away summer heat, spirit refreshing and eye-brightening, the pharmacological action such as sober up that eliminates indigestion and phlegm, detoxifies, and this is that Other Drinks can not be substituted.Research shows that also tea has been grown storage period, and topmost variation is the further oxidation of tea-polyphenol, color burn; Especially placement is of a specified duration under the temperature condition with higher, and tea can lose green, increases the xanchromatic degree.This is that tea-polyphenol oxidation in the tea forms yellow oxidation products red, russet, mainly is theoflavin, thearubigins, theabrownin etc.These products are nontoxic, can not produce harm to human body.

Liquor is different from yellow rice wine, beer and fruit wine, and sodium, copper, zinc except containing minute quantity contain VITAMIN and calcium, phosphorus, iron etc. hardly, and what contained only is water and ethanol (alcohol).Tradition thinks that liquor has blood circulation and channel invigorating, helps the efficacy of a drug, improves a poor appetite, Ginseng Extract, cultivates one's taste, and makes the function that the people is brisk and have resisting cold to refresh oneself.Drink a small amount of low alcohol white spirit and can expand little blood vessel, stimulate circulation, delay the deposition of lipids such as cholesterol at vessel wall, favourable to the recycle system and cardiovascular and cerebrovascular.

Assembled alcoholic drinks is to be the wine base with brewing wine, liquor or edible ethanol, adds various natural or synthetical raw materials, the liquor with special color, type that forms after specific art breading.In state-owned many famous assembled alcoholic drinkss, as tiger-bone medicated wine, ginseng antler medical liquor, green bamboo snake etc.Foreign country's assembled alcoholic drinks is of a great variety, and brandy, aperitif, Liquor etc. are arranged.So it is feasible that tealeaves and sweet osmanthus and liquor are mixed with osmanthus tea liquor.

The patent No. is 96107803.0 patent of invention " tea wine ", what introduce is a kind of tea local flavor that has, the drink manufacturing method that the wine degree is low, it is to be main raw material with the bent wine of the extraction liquid of finished tea and high-quality, be equipped with sugar candy, tea-polyphenol through blending, blend, filter, sterilization and can form.Black tea is extraction liquid with distilled water, and single extraction directly refluxes; Green tea, jasmine tea edible ethanol are extraction liquid, repeatedly extract return method.

The patent No. is 97107791.6 patent of invention " wine fermented with osmanthus flower and production technique thereof ", introduction be the method and the technology of producing wine fermented with osmanthus flower with sweet osmanthus, matrimony vine, date, rock sugar, liquor.

The patent No. is 200510073691.9 patent of invention " a kind of preparation method of Jasmine tea wine ", introduction be the method that adopts prepared Jasmine tea wine such as liquid fermenting, stick of speeding up brewage blending, quick-acting ageing.

Application number is the innovation and creation " a kind of making method of tea wine " of 200710025559.X, what introduce is to add Aqua Folium Camelliae sinensis in low alcohol, is that 10～20% syrup water and volume ratio are that 1～3% honey adds the tea wine of wherein making that can cold and hotly drink again with volume ratio.

Above patent of invention and innovation and creation or domestic known patent of invention or innovation and creation at present show, tealeaves and sweet osmanthus and liquor are mixed with osmanthus tea liquor initiate, and vast market prospect is arranged.

Summary of the invention

The invention provides the compound method of the simple osmanthus tea liquor of a kind of technology.

From the angle of healthy consumption and tea, the sustainable development of wine industry, the present invention has realized the compound innovation of sweet osmanthus, tealeaves and liquor, has not only improved the added value of low and middle-grade tealeaves, and the dialogue liquor industry has brought once new opportunity to develop.Osmanthus tea liquor can be penetrated into functional nutrient composition in sweet osmanthus and the tea in the wine effectively, has both improved local flavor substances content in the wine, has reduced the alcohol alcoholic degree again.The original flavor that had both kept liquor preferably has the delicate fragrance of tealeaves and sweet osmanthus again; Both be rich in the compositions healthy and helpful to the people such as tea-polyphenol and multiple amino acids, VITAMIN, the effect that having takes care of health refreshes oneself has long-term drinking again to the less advantage of liver influence.Osmanthus tea liquor has the convenience of drawing materials, aboundresources, advantage such as cheap, and technical process do not have waste gas, discharge of wastewater substantially, meets the national environmental protection laws and regulations requirement.

Embodiment

The specific embodiment of the invention is seen Fig. 1 and Fig. 2.

Fig. 1 is the compound method schema of this osmanthus tea liquor.

Fig. 2 is the process for preparation structure diagram of this osmanthus tea liquor one embodiment.

The technical scheme of the compound method employing that flow chart reflects of this osmanthus tea liquor is: at first with tealeaves as raw material, brew with 80 ℃～90 ℃ water, add sweet osmanthus, stir and soak, extract dilutes with cold boiling water, add the miscible formation osmanthus tea liquor of liquor base, then, the osmanthus tea liquor base in the ageing basin through water-setting cooling and aging 7-15 days, supernatant after filtering, allotment forms osmanthus tea liquor liquid, and is last, osmanthus tea liquor liquid after filtration, after the sterilization filling bottle packing osmanthus tea liquor.

The process for preparation structure diagram explanation of this osmanthus tea liquor one embodiment: at first will be through completing, knead, burn 80 ℃～90 ℃ water (3) and the sweet osmanthus (4) that in dried just tea making (or claiming gross tea) or common green tea (1) and the boiler (2), add in the U-shaped container (5) with sieves, start then detachable, rotatable, revolve the electric mixer (6) of shape blade with pot, liquid after the stirring is fallen in the U-shaped container of stainless steel (7) and is soaked, extract dilutes to container (9) with the cold boiling water (8) that flows out in the boiler (2), distilled spirit or edible alcohol enter from container (10) in the stainless steel ageing basin (12) with water-setting device (11), form the osmanthus tea liquor base, then, osmanthus tea liquor base cooling and aging is after 7-15 days, supernatant is allocated formation osmanthus tea liquor liquid after filtration in container (13), at last, osmanthus tea liquor liquid is through filtering, after the sterilization filling bottle packing osmanthus tea liquor.

Claims

1. osmanthus tea liquor is characterized in that mainly containing sweet osmanthus, tealeaves and liquor in the described osmanthus tea liquor raw material.

2. osmanthus tea liquor according to claim 1 is characterized in that: at first with tealeaves as raw material, brew with 80 ℃～90 ℃ water, add sweet osmanthus, stir and soak, extracting solution dilutes with cold boiling water, adds the miscible formation osmanthus tea liquor of liquor base, then, the osmanthus tea liquor base in the ageing basin through water-setting cooling and aging 7-15 days, supernatant liquor after filtering, allotment forms osmanthus tea liquor liquid, at last, osmanthus tea liquor liquid after filtration, sterilization back filling bottle packing osmanthus tea liquor.

3. osmanthus tea liquor according to claim 1, it is characterized in that: at first will complete, knead, burn 80 ℃～90 ℃ water (3) that in dried tea making just (or claiming gross tea) or common green tea (1) and the boiler (2), and sweet osmanthus (4), add in the U type container (5) of band filter sieve, start detachable then, rotatable, have the electric stirrer (6) that pot revolves the shape blade, liquid after the stirring is fallen in the stainless steel U type container (7) and is soaked, extracting solution dilutes to container (9) with effusive cold boiling water (8) in the boiler (2), distilling liquor or edible ethanol enter from container (10) in the stainless steel ageing basin (12) that has water-setting device (11), form the osmanthus tea liquor base, then, osmanthus tea liquor base cooling and aging is after 7-15 days, supernatant liquor is allocated formation osmanthus tea liquor liquid after filtration in container (13), at last, osmanthus tea liquor liquid after filtration, sterilization back filling bottle packing osmanthus tea liquor.