CN1065270C - Tea wine and its making method - Google Patents
Tea wine and its making method Download PDFInfo
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- CN1065270C CN1065270C CN95102528A CN95102528A CN1065270C CN 1065270 C CN1065270 C CN 1065270C CN 95102528 A CN95102528 A CN 95102528A CN 95102528 A CN95102528 A CN 95102528A CN 1065270 C CN1065270 C CN 1065270C
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- tea
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- tea wine
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Abstract
The present invention relates to new mild nutrient health care beverage wine, namely tea wine, and a preparation method thereof. Green tea rich in selenium is used as main raw materials, and malt juice and juice of wild Chinese gooseberries are used as fermentation matrixes. The preparation method for the tea wine comprises the main technical steps of preparing malt juice, fresh juice of Chinese gooseberries, tea juice, and sweet water, activating dried yeast, and mixing, fermenting, storing and blending the raw materials, etc. The technique is advanced. The prepared tea wine contains multiple vitamins, theophylline and minerals, such as calcium, potassium, selenium, etc. When people frequently drink the tea wine, the tea wine has the functions of restoring consciousness, refreshing, promoting appetite, benefiting the spleen, removing toxicity, protecting the liver, reducing blood fat and cholesterol, preventing arteriosclerosis and promoting blood circulation.
Description
The present invention relates to a kind of novel low-alcohol nurishing health-care alcoholic drink, particularly a kind of be main raw material with the tea rich in selenium, be tea wine of fermented substrate and preparation method thereof with wort, wild Fructus actinidiae chinensis juice.
Tealeaves is extensive, the most most popular domestic and international beverage product, and the nutrition and health care of tea rich in selenium value is higher, it contains abundant necessary for human body organic substance and inorganic substance, can eliminate interior free yl effectively, the enhance immunity function, A.chinensis Planch. is a kind of natural wild fruit, the nutrition of multiple beneficial human bodies such as rich vitamin C, amino acid and carotenoid, Compendium of Material Medica was once put down in writing, and Kiwifruit has nourishing and fit keeping function, clearing away heat and promoting diuresis promotes the production of body fluid and function such as moisturizes; The low-alcohol nurishing health-care alcoholic drink is current drinks development trend, and fruit wine and beer have become the most popular drink of people (masses), but does not also have the abundant nutrition of a kind of collection tealeaves and Kiwifruit up to now, does not lose the drink of beer flavor again.
The object of the present invention is to provide and a kind ofly tea, Kiwifruit and wine are combined together nutritious, pleasant to the palate tea wine and preparation method thereof.
The present invention is achieved in that 1, produces 12BX with Fructus Hordei Germinatus, rice
0Wort; Its consumption must not be lower than 10%; 2, Kiwifruit is squeezed the juice, called in white sugar, make the Fructus actinidiae chinensis juice sugar degree reach 300g/l, with the sterilization under the temperature more than 75 ℃ of its juice, produce bright Fructus actinidiae chinensis juice after the cooling again, its consumption must not be lower than 10%; 3, with the water logging of boiling, the being cooled to 70-80 ℃ leaf of making tea, the tealeaves consumption is the 3-5% of fermentation mixed solution.The ratio of tealeaves and water is 1: 20, gets tea juice after the filtration; 4, making concentration with boiling water sugar is syrup more than 12%; 5, with the syrup of 33ml5% dry yeast is activated 1-2 hour by the 1g dry yeast under 37 ℃ of temperature, the consumption of dry yeast is the 1-1.5 ‰ of fermentation mixed solution; 6, above-mentioned wort, bright Fructus actinidiae chinensis juice, tea juice, the syrup of concentration more than 12% are mixed according to quantity, the pol that makes mixed solution is 120-300g/l; 7, above-mentioned activation is good yeast inserts in the mixed solution according to quantity, carrying out below 25 ℃ Primary Fermentation 4-6 days, yeast slurry is removed in the pond, under 15-20 ℃, carried out secondary fermentation 20-25 days, 8, with potassium metabisulfite or Sodium Benzoate stop fermenting former wine, make tea wine through storage, allotment, clarifying treatment, filtration then.
The tea wine of making as stated above, its physical and chemical index is: alcoholic strength 10-13% (with 20 ℃ time volume meter), total reducing sugar 80-100g/l (with glucose meter), total acid 3.%-4.5g/l (in tartrate), volatile acid≤0.8g/l (with acetometer), Free sulfur dioxide≤50mg/l.
This tea wine neither loses the characteristic of tealeaves own, and vinosity is strong again, and is limpid transparent, and inlet is refreshing suitable, and lingering fragrance is clear, has characteristics such as minuent, nutrition, health care.
Now the invention will be further described in conjunction with implementing an example.
The raw material of producing wort is Fructus Hordei Germinatus and rice.Fructus Hordei Germinatus requires: faint yellow, glossy, have Fructus Hordei Germinatus fragrance, free from extraneous odour, inclusion be below 0.8%, and be dry, do not have and go mouldy, damage by worms; Rice requires: the smart rice (or broken rice) that grinds does not have mildew and rot, inclusion-free, starch content is 82-85%, at first the rice that crushes is quantitatively carried out gelatinization (being boiling) back stand-by (the gelatinization water consumption is 1: 5) by the 20-30% of Fructus Hordei Germinatus consumption, the malt meal about gelatinization point 65-73 ℃ makes its liquefaction.The Fructus Hordei Germinatus and the cold water (material-water ratio is 1: 5) that crush were flooded 1 hour down at 30 ℃, be warmed up to 50 ℃ for the first time, kept 30 minutes, carry out protein and decompose.
The good rice gelatinization mash of gelatinization adds in the wort, carries out being warming up to the second time 65 ℃ again, keeps 50 minutes or longer for some time is carried out saccharification, and is complete until saccharification.
With saccharification completely liquid glucose be warming up under 80 ℃ and filter, after the hot water wash with 75-78 ℃ is poor again, promptly get wort, its concentration is 12BX
0About.
12% the wort that makes is added 40% water boil 1-2 hour, when boiling the wort pH value in the 5.2-5.6 scope, stand-by.
Produce Fructus actinidiae chinensis juice and adopt wild A.chinensis Planch., squeeze the juice, call in white sugar after sophisticated high-quality Kiwifruit is cleaned, the Fructus actinidiae chinensis juice sugar degree is reached about 300g/l, again its juice is carried out sterilization under the temperature more than 75 ℃.Promptly get Fructus actinidiae chinensis juice after cooling and store, stand-by.
Adopt tea rich in selenium, with boiling, be cooled to water logging about the 80 ℃ leaf of making tea, tealeaves, water ratio were by 1: 20, and tealeaves can carry out twice immersion, and it is standby to mix the back.
With the boiling water syrup concentration is 12%, be cooled to 30 ℃ stand-by.
With concentration is 5%, and the syrup activation dry yeast (1g dry yeast 33ml syrup) that temperature is about 37 ℃ activates 1-2 hour with dry yeast.
With above-mentioned clarification wort, Fructus actinidiae chinensis juice, concentration is that 12% syrup and tea juice mix, and its ratio of mixture is that mixed pol is 120-300g/l.When mixeding liquid temperature is reduced to 25 ℃, the vigorous yeast of the fermentation that has activated is inserted in the mixed solution, its yeast consumption is the 1-1.5 ‰ of fermentation mixed solution.
Yeast inserts in the mixed solution, allows its fermentation, and the general 4-6 of Primary Fermentation days, leavening temperature must not be above 25 ℃.After Primary Fermentation finishes, fall the pond immediately, remove yeast slurry, change the ferment stage afterwards over to.Primary Fermentation finishes the back residual sugar below 1%, or alcoholic strength is between 10-13%.
Back ferment generally needs 20-25 days, and control product temperature will in time be chemically examined in this stage at 15-20 ℃, detects physical and chemical index, if the discovery volatile acid increases or residual sugar ferments should stopping immediately below 0.5%, enters storage.
Back ferment finishes to stop fermentation with potassium metabisulfite or Sodium Benzoate, and the mixed solution of this moment is called former wine, and former wine should be stored more than one month.Through allotment, clarifying treatment, filtration, this method is operated with grape wine then, finally makes tea wine.
The tea wine that makes, pale yellow band green, limpid transparent, have tea perfume (or spice) and aroma, pure and mild, the sour and sweet palatability of distinguishing the flavor of, coordination.Its physical and chemical index is:
The project indicator
Alcoholic strength (with volume meter, 20 ℃, V% 10-13
Total reducing sugar (with glucose meter, g/l) 80-100
Total acid (in tartrate, g/l) 3.5-4.5
Volatile acid is (with ferment acid juice, g/l)≤0.8
Free sulfur dioxide (mg/l)≤50
Total sulfur dioxide (mg/l)≤250
Institute of the present invention tea making wine, be rich in multivitamin, mineral substance and trace elements such as theophylline and selenium, zinc, phosphorus studies show that through Xian Medical Univ, it can improve people's body cell immunity and humoral immune function, and the immune system injury that radiotherapy is caused has significant restitution; Tumour is also had certain preventive and therapeutic effect, is 66.5% to the cancer cell in vitro kill rate, is 46.9% to the in-vivo tumour inhibiting rate.In addition, taking tea wine for a long time and also have restoring consciouness, invigorating the spleen, protect the liver, fall effects such as blood is cured, Green Tea Extract, is a kind of ideal nutrient health beverage wine.
Claims (1)
1, a kind of nutrient health-care beverage tea wine, it is characterized in that: this tea drinking utensils has following physical and chemical index: alcoholic strength 10--13% (with 20 ℃ time volume meter), total reducing sugar 80--100g/l (with glucose meter), total acid 3.5-4.5g/l (in tartrate), volatile acid≤0.8g/l (with acetometer), Free sulfur dioxide≤50mg/l, Total sulfur dioxide acid≤250mg/l, this tea wine prepares in order to the below method:
(1) produces 12BX
0Wort; (2) Kiwifruit is squeezed the juice, call in white sugar, make the Fructus actinidiae chinensis juice pol reach 300g/l,, promptly get Fructus actinidiae chinensis juice after the cooling again with the sterilization under the temperature more than 75 ℃ of its juice; (3) with the water logging of boiling, the being cooled to 80 ℃ leaf of making tea, the ratio of tealeaves and water is 1: 20, must tea juice after the filtration; (4) making concentration with boiling water sugar is syrup more than 12%; (5) the dry yeast consumption is fermentation mixed solution 1-1.5 ‰, with the syrup of 33ml5% dry yeast is activated 1-2 hour by the 1g dry yeast under 37 ℃ of temperature; (6) above-mentioned wort, Fructus actinidiae chinensis juice, tea juice syrup being mixed the pol that makes mixed solution is 120-300g/l; (7) above-mentioned activation is good yeast inserts in the mixed solution according to quantity, is carrying out below 25 ℃ Primary Fermentation 4-6 days, and yeast slurry is removed in the pond, carries out under 15-20 ℃ secondary fermentation 20-25 days; (8) stop fermentation with potassium metabisulfite or Sodium Benzoate, get former wine, make tea wine through storage, allotment, clarifying treatment, filtration then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95102528A CN1065270C (en) | 1995-04-26 | 1995-04-26 | Tea wine and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95102528A CN1065270C (en) | 1995-04-26 | 1995-04-26 | Tea wine and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1134452A CN1134452A (en) | 1996-10-30 |
| CN1065270C true CN1065270C (en) | 2001-05-02 |
Family
ID=5074361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95102528A Expired - Fee Related CN1065270C (en) | 1995-04-26 | 1995-04-26 | Tea wine and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1065270C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100251829B1 (en) * | 1997-11-13 | 2000-04-15 | 박문덕 | Method of Producing Functional Alcholic Liquors Containing Extract from Green Tea |
| FR2801214B1 (en) * | 1999-11-24 | 2002-09-20 | Ravishekhaz Shrivastava | USE IN COMBINATION OF NEW SOLID AND NON-SOLID COMPOSITIONS FOR TREATING ABDOMINAL DILATION |
| CN102978059B (en) * | 2011-09-05 | 2015-02-25 | 西南科技大学 | Kiwi-fermented fruit wine and preparation process |
| CN102586062A (en) * | 2011-12-02 | 2012-07-18 | 王建桦 | Tea liquor preparation method |
| CN102839106B (en) * | 2012-07-31 | 2014-01-15 | 安徽省天旭茶业有限公司 | Lily tea liquor |
| CN102899215A (en) * | 2012-11-17 | 2013-01-30 | 镇江市丹徒区上党墅农茶叶专业合作社 | Method for brewing grape and tea wine |
| CN103074199B (en) * | 2013-02-17 | 2013-11-20 | 哈尔滨伟平科技开发有限公司 | Method for making black tea health care alcohol |
| CN103266037B (en) * | 2013-06-06 | 2014-10-29 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN103695235A (en) * | 2013-09-12 | 2014-04-02 | 怀宁大别山茶酒有限公司 | Production method of kiwi fruit syrup tea wine |
| CN103740530A (en) * | 2014-01-13 | 2014-04-23 | 四川理工学院 | Fermented-type kiwi fruit and green tea wine and production process thereof |
| CN104194993A (en) * | 2014-07-18 | 2014-12-10 | 王怀能 | Preparation method of nine-unique biologically fermented nutritional wine |
| CN105028791A (en) * | 2015-08-26 | 2015-11-11 | 辽阳千山呈龙科技有限公司 | Processing method of fermented hairy deerhorn tea |
| CN110467983A (en) * | 2019-09-06 | 2019-11-19 | 福建省博凯科技有限公司 | A kind of tea beer and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1004887B (en) * | 1985-12-16 | 1989-07-26 | 青海省太阳能研究所 | Fast anodic oxidation technique of aluminum film under room temp. |
| CN1048886A (en) * | 1990-06-27 | 1991-01-30 | 南昌市洪婺名茶开发公司 | Wine tea |
| CN1017889B (en) * | 1984-01-24 | 1992-08-19 | 住友电气工业株式会社 | Method for producing glass preform for optical fiber |
-
1995
- 1995-04-26 CN CN95102528A patent/CN1065270C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1017889B (en) * | 1984-01-24 | 1992-08-19 | 住友电气工业株式会社 | Method for producing glass preform for optical fiber |
| CN1004887B (en) * | 1985-12-16 | 1989-07-26 | 青海省太阳能研究所 | Fast anodic oxidation technique of aluminum film under room temp. |
| CN1048886A (en) * | 1990-06-27 | 1991-01-30 | 南昌市洪婺名茶开发公司 | Wine tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1134452A (en) | 1996-10-30 |
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