CN102839106B - Lily tea liquor - Google Patents

Abstract

The invention discloses a lily tea liquor. Every 500 parts by weight of lily tea liquor is prepared from the following raw materials: 30-40 parts of green tea, 10-20 parts of lily, 10-20 parts of lecai, 10-20 parts of ginger, 10-20 parts of hawk tea, 50-60 parts of liquor, 15-25 parts of sucrose, 10-15 parts of maltose, 5-10 parts of xylitol, 5-10 parts of lemon juice and the balance of water. The lily tea liquor prepared through a modern brewage technology by combining the nutritional and medical values of lily, green tea and other raw materials is intense in tea aroma, novel in mouthfeel and rich in nutrition, and is a brand new health care liquor; and drinking the lily tea liquor a little for a long time can achieve the effects of health maintenance and health care. The preparation method is simple and easy to operate, low in production cost, favorable for popularization and easy to realize standardized and normalized factory production.

Description

A kind of lily bulb tea wine

Technical field

The present invention relates to a kind of lily bulb tea wine, belong to food processing technology field.

Background technology

China is one of country of making wine the earliest in the world, and wine and the China development of civilization history of 5,000 years is synchronizeed and carried out, so far, and especially named as " spirits culture ".China's liquor-making history is long, various in style, in the majority with fruit wine and rice wine, and the number of degrees are higher, and people's long-term drinking will be poisoning, and the lighter there will be dizziness, and headache is felt sick, vomiting, and the diseases such as blurred vision, severe one there will be expiratory dyspnea, and stupor is even dead.Progress along with social development, people more and more recognize the harm of long-term drinking high wine to health, so the fermented milk of the various minuents of having arisen at the historic moment, medicinal liquor etc., tea wine is exactly one of them, China Shi Chan tea big country, we can combine tealeaves and wine and make tea wine, tea wine is low alcohol, the nutritive ingredients such as rich vitamin, organic acid, amino acid, and objectionable constituent are few, drink on a small quantity for a long time, can reach the effect of health care.

Summary of the invention

The object of this invention is to provide a kind of nutritious, lily bulb tea wine that mouthfeel is good.

The technical solution used in the present invention is as follows:

Lily bulb tea wine, it is characterized in that,, every 500 weight part lily bulb tea wine are made by following raw materials according: green tea 30-40, lily 10-20, le dish 10-20, ginger 10-20, Radix Actinodaphnes Cupularis 10-20, white wine 20-30, sucrose 15-25, maltose 10-15, Xylitol 5-10, lemon juice 5-10, surplus are water.

In described lily bulb tea wine, the weight part of each feed composition is as in following table, each one of is filled a prescription:

Described white wine is not add the distilling liquor of using alcohol.

The preparation method of lily bulb tea wine, is characterized in that comprising the following steps:

(1) preparation of tea vat liquor

First green tea, lily, le dish, ginger, Radix Actinodaphnes Cupularis are put into rotary-cutting type pulverizer and are pulverized, pulverized rear with 90-95 ℃ of boiling water lixiviate repeatedly, until vat liquor color and luster is light, mouth taste tea flavour thin till.After extracted many times liquid is collected and is mixed thoroughly, filter, filtrate cool to room temperature is standby;

(2) boil syrup

In appropriate 90-95 ℃ boiling water, add sucrose, maltose, after it dissolves, add lemon juice and Xylitol, continue to be heated to liquid glucose boiling, then endure 10-20 min, can take out.When syrup takes the dish out of the pot, should be the thick liquid of colourless or micro-yellow transparent, without crystallised sugar.During sugar cook, firepower is wanted evenly, should constantly stir liquid glucose, prevents granulated sugar silt pot, causes chaff slurry aging, affects tea Quality of Liquors;

(3) deodorization

Utilize gac to carry out deodorization to white wine, at interval of stirring in 2-4 hour once, stir 4-5 time, standing 5-7 days afterwards with absorbent cotton bag filtration;

(4) ageing

White wine after tea vat liquor, syrup and deodorization is poured in ageing basin, mixed, ageing 20-30 days, filters through mode of reverse osmosis, gets its supernatant liquor;

(5) finished product

Supernatant liquor liquid make lily bulb tea wine through storage, clarification, filtration, sterilization, packaging process.

Beneficial effect of the present invention is as follows:

1) the present invention combines the nutritional medicinal value of the raw materials such as lily and green tea, and the lily bulb tea wine tea that utilizes modern brewing technology to prepare is aromatic strongly fragrant, and mouthfeel is novel, nutritious, be a kind of brand-new health promoting wine, drink on a small quantity for a long time, can reach the effect of health care.

2) preparation method of the present invention is simple, easy to operate, and production cost is low, is convenient to generally promote, and is easy to realize stdn, standardization, batch production production.

Embodiment

Below in conjunction with specific embodiment, the present invention is further illustrated:

Embodiment 1

Every 500 weight part lily bulb tea wine lily bulb tea wine are made by following raw materials according: green tea 32, lily 12, le dishes 12, ginger 12, Radix Actinodaphnes Cupularis 10, white wine 50, sucrose 15, maltose 12, Xylitol 6, lemon juice 6, surplus are water.Described white wine is not add the distilling liquor of using alcohol.

The preparation method of lily bulb tea wine comprises the following steps:

(1) preparation of tea vat liquor

First green tea, lily, le dish, ginger, Radix Actinodaphnes Cupularis are put into rotary-cutting type pulverizer and are pulverized, pulverized 95 ℃ of boiling water lixiviates repeatedly of rear use, until vat liquor color and luster is light, mouth taste tea flavour thin till.After extracted many times liquid is collected and is mixed thoroughly, filter, filtrate cool to room temperature is standby;

(2) boil syrup

In 95 ℃ of appropriate boiling water, add sucrose, maltose, after it dissolves, add lemon juice and Xylitol, continue to be heated to liquid glucose boiling, then endure 20 min, can take out.When syrup takes the dish out of the pot, should be the thick liquid of colourless or micro-yellow transparent, without crystallised sugar.During sugar cook, firepower is wanted evenly, should constantly stir liquid glucose, prevents granulated sugar silt pot, causes chaff slurry aging, affects tea Quality of Liquors;

(3) deodorization

Utilize gac to carry out deodorization to white wine, at interval of stirring in 3 hours once, stir 5 times, standing 7 days afterwards with absorbent cotton bag filtration;

(4) ageing

White wine after tea vat liquor, syrup and deodorization is poured in ageing basin, mixed, ageing 30 days, filters through mode of reverse osmosis, gets its supernatant liquor;

(5) finished product

Supernatant liquor liquid make lily bulb tea wine through storage, clarification, filtration, sterilization, packaging process.

Embodiment 2

Every 500 weight part lily bulb tea wine are made by following raw materials according: green tea 34, lily 15, le dishes 13, ginger 14, Radix Actinodaphnes Cupularis 13, white wine 54, sucrose 18, maltose 13, Xylitol 8, lemon juice 7, surplus are water.Described white wine is not add the distilling liquor of using alcohol.

The preparation method of lily bulb tea wine is with embodiment 1.

Embodiment 3

Every 500 weight part lily bulb tea wine are made by following raw materials according: green tea 37, lily 18, le dishes 18, ginger 17, Radix Actinodaphnes Cupularis 16, white wine 55, sucrose 20, maltose 14, Xylitol 8, lemon juice 8, surplus are water.Described white wine is not add the distilling liquor of using alcohol.

The preparation method of lily bulb tea wine is with embodiment 1.

Embodiment 4

Every 500 weight part lily bulb tea wine are made by following raw materials according: green tea 39, lily 20, le dishes 19, ginger 18, Radix Actinodaphnes Cupularis 18, white wine 57, sucrose 25, maltose 15, Xylitol 10, lemon juice 10, surplus are water.Described white wine is not add the distilling liquor of using alcohol.

The preparation method of lily bulb tea wine is with embodiment 1.

Claims (3)

1. a lily bulb tea wine, it is characterized in that, every 500 weight part lily bulb tea wine are made by following raw materials according: green tea 30-40, lily 10-20, le dish 10-20, ginger 10-20, Radix Actinodaphnes Cupularis 10-20, white wine 50-60, sucrose 15-25, maltose 10-15, Xylitol 5-10, lemon juice 5-10, surplus are water.

2. lily bulb tea wine according to claim 1, is characterized in that, described white wine is the distilling liquor that does not add edible ethanol.

3. a preparation method for lily bulb tea wine as claimed in claim 1, is characterized in that comprising the following steps:

(1) preparation of tea vat liquor

First green tea, lily, le dish, ginger, Radix Actinodaphnes Cupularis are put into rotary-cutting type pulverizer and pulverized, pulverized rear with 90-95 ℃ of boiling water lixiviate repeatedly, until vat liquor color and luster is light, mouth taste tea flavour thin till, after extracted many times liquid is collected and is mixed thoroughly, filter, filtrate cool to room temperature is standby;

(2) boil syrup

In appropriate 90-95 ℃ boiling water, add sucrose, maltose, after it dissolves, add lemon juice and Xylitol, continue to be heated to liquid glucose boiling, then endure 10-20 min, can take out; When syrup takes the dish out of the pot, should be the thick liquid of colourless or micro-yellow transparent, without crystallised sugar, during sugar cook, firepower be wanted evenly, should constantly stir liquid glucose, prevents liquid glucose silt pot, causes syrup aging, affects tea Quality of Liquors;

(3) deodorization

Utilize gac to carry out deodorization to white wine, at interval of stirring in 2-4 hour once, stir 4-5 time, standing 5-7 days afterwards with absorbent cotton bag filtration;

(4) ageing

White wine after tea vat liquor, syrup and deodorization is poured in ageing basin, mixed, ageing 20-30 days, filters through mode of reverse osmosis, gets its supernatant liquor;

(5) finished product

Supernatant liquor makes lily bulb tea wine through storage, clarification, filtration, sterilization, packaging process.