CN107557217A - A kind of preparation method of selenium-rich weight reducing green tea mixing tea wine - Google Patents
A kind of preparation method of selenium-rich weight reducing green tea mixing tea wine Download PDFInfo
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- CN107557217A CN107557217A CN201710844861.1A CN201710844861A CN107557217A CN 107557217 A CN107557217 A CN 107557217A CN 201710844861 A CN201710844861 A CN 201710844861A CN 107557217 A CN107557217 A CN 107557217A
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Abstract
The invention discloses a kind of preparation method of selenium-rich weight reducing green tea mixing tea wine, by selenium-rich green tea after sodium citrate soaks, carry out wither tune and fixing, carry out two-part drying and Titian, after lotus leaf, tribute chrysanthemum flower, radix glycyrrhizae stir-frying, ultramicro grinding is extracted using microwave ultrasound water-bath, add ripe glutinous rice mixing, dry ferment is put into simultaneously after being activated in grape juice, it is added directly into the mixture of tea juice and glutinous rice, low temperature seal fermentation filtering clarification hyperfiltration technique, which post-processes, after low temperature ferment in the open both obtains.Mixing tea wine nutrient health prepared by the present invention, possesses abundant selenium composition, enhances metabolism, have the function that slimming.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of preparation side of selenium-rich weight reducing green tea mixing tea wine
Method.
Background technology
China is the native place of tealeaves, and production tea is with a long history, and tea culture is of long standing and well established, at present China tea place area and tealeaves production
Amount is at the forefront in the world.Due to containing catechin, caffeine, mineral matter, flavonols, saponin, tea polyphenols, plant in tea
A variety of nutriments such as alkali, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment, no
But have therapeutic efficiency to more section's diseases, and play the role of it is good promote longevity, anti-ageing salubrity.
Green tea is unleavened, and Chinese yield is most, drinks a most commonly used plant tea, nutritious, can be prevented
Disease.Green tea is will to pluck the fresh leaf come first through green removing in high temperature, has killed various oxidizing ferment, has maintained tealeaves green, Ran Houjing
Knead, dry and be made, clear soup greenery are the common features of green tea quality.
The content of the invention
The present invention provides a kind of preparation method of selenium-rich weight reducing green tea mixing tea wine, mixing tea wine nutrition prepared by the present invention
Health, possess abundant selenium composition, enhance metabolism, there is slimming.
The present invention is achieved by the following technical solutions：
A kind of preparation method of selenium-rich weight reducing green tea mixing tea wine, it is characterised in that comprise the following steps：
（1）Green Tea Processing
By 20-30 parts by weight selenium-rich green tea after the immersion of 15-25 parts by weight of lemon acid sodium, spread out in carrying out high-temperature steam on gauze
The tune that withers is carried out, 20-30 minutes between the timing that withers, 210-230 DEG C is carried out to the tealeaves after adjusting that withers using microwave de-enzyming equipment, finish 3-
5 minutes, kneading machine, which is not pressurized, to be kneaded 5-15 minutes, is taken out, is deblocked, and carried out two-part drying, first is inferior to 95-105 DEG C of temperature
Under be dried to sixty percent dry, take out blowing spreading for cooling 10-20 minutes, be dried at a temperature of 70-80 DEG C for second ninety percent dry, be then transferred to and carry
Fragrant machine is stand-by in 75-85 DEG C of temperature Titian；
（2）Water extraction
By step（2）The tealeaves of gained and 2-5 parts by weight lotus leaf, 5-8 parts by weight tribute chrysanthemum flower, 2-8 parts by weight radix glycyrrhizae, together with stir-fry
Afterwards, add 2-5 times of pure water with 20-30 parts by weight bamboo leaf powder after ultramicro grinding to mix, extracted using microwave-ultrasound-water-bath, mistake
It is stand-by after filter；
（3）Fermentation and ageing
By step（2）Gains add the ripe glutinous rice mixing of 5-15 parts by weight, while 0.5-2 parts by weight dry ferments are put into 20-30
In parts by weight grape juice, stirring and dissolving is cooled to 25-30 DEG C after 15-30 minutes, is added directly into the mixture of tea juice and glutinous rice
In, low temperature ferment in the open 1-2 days, after 15-20 DEG C of low temperature seal of progress is fermented 3-7 days afterwards, it is placed in ageing basin, adjustment
The number of degrees, it is aged 20-30 days, then is filtered through mode of reverse osmosis, takes supernatant stand-by；
（4）Clarification and packaging
By step（3）After gained tea wine is clarified in carrying out, filtering shield is carried out using hyperfiltration technique, carried out tea after pasteurization
After wine filling bottle, put in a water bath, after 60-70 DEG C of insulation 15-25 minute, both obtained selenium-rich weight reducing green tea mixing tea wine.
Described stir-frying is at 70-80 DEG C in temperature, is stir-fried minute time 30-40, at 60-70 DEG C after cooling down afterwards, is fried
Time 30-40 minutes processed.
Described microwave-ultrasound-water-bath is chooses microwave power 650-850W, and the microwave 30-60 seconds are in ultrasonic wave 700-
3-5 minutes, while 40-50 DEG C of water-bath are handled under 900W power.
It is an advantage of the invention that：
Selenium-rich green tea after sodium citrate soaks, is carried out wither tune and fixing, carries out two-part drying and Titian by the present invention, with
After lotus leaf, tribute chrysanthemum flower, radix glycyrrhizae stir-frying, ultramicro grinding is extracted using microwave-ultrasound-water-bath, adds ripe glutinous rice mixing, while will be dry
Yeast is put into activated in grape juice after, be added directly into the mixture of tea juice and glutinous rice, low temperature after low temperature ferment in the open
Filtering clarification hyperfiltration technique post processing is sealed by fermentation both to obtain.Tealeaves is handled using sodium citrate can effectively remove the puckery of tea
Taste and blue or green fishy smell, increase mouthfeel and fragrance, ensure the quality of raw material.Microwave-ultrasound-water-bath can be the battalion in selenium-rich green tea
Form and get fully to discharge, shorten extraction time, improve the recovery rate of active ingredient, activated yeast causes yeast growth
Improved with fermenting speed, but acetic acid content caused by fermenting increases, meanwhile, yeast aging is fast, and fermentation is more acute
It is strong.Certain oxygen is passed through, to ensure the flourish of saccharomyces cerevisiae.Mixing tea wine nutrient health prepared by the present invention, possesses
Abundant selenium composition, enhances metabolism, has the function that slimming.
Embodiment
A kind of preparation method of selenium-rich weight reducing green tea mixing tea wine, it is characterised in that comprise the following steps：
（1）Green Tea Processing
By 25 parts by weight selenium-rich green teas after the immersion of 20 parts by weight of lemon acid sodium, spread out and withered in progress high-temperature steam on gauze
Adjust, 25 minutes between the timing that withers, 220 DEG C are carried out to the tealeaves after adjusting that withers using microwave de-enzyming equipment, is finished 4 minutes, kneading machine is not
Pressurization is kneaded 10 minutes, is taken out, is deblocked, and carries out two-part drying, first be inferior to 100 DEG C at a temperature of be dried to sixty percent dry, taking-up is blown
Wind spreading for cooling 15 minutes, second is dried to ninety percent dry at a temperature of 75 DEG C, is then transferred to fragrance extracting machine in 80 DEG C of temperature Titians, stand-by；
（2）Water extraction
By step（2）The tealeaves of gained and 3 parts by weight lotus leaves, 6 parts by weight tribute chrysanthemums flower, 5 parts by weight radix glycyrrhizaes, together with stir-fry after, surpass
3 times of pure water are added with 25 parts by weight bamboo leaf powders to mix, extracted using microwave-ultrasound-water-bath after Crushing of Ultrafine, it is stand-by after filtering；
（3）Fermentation and ageing
By step（2）Gains add the ripe glutinous rice mixing of 10 parts by weight, while 1 parts by weight dry ferment is put into 25 parts by weight grapes
In juice, stirring and dissolving is cooled to 25 DEG C after 25 minutes, is added directly into the mixture of tea juice and glutinous rice, low temperature ferment in the open 1
My god, after 20 DEG C of low temperature seals of progress are fermented 5 days afterwards, it is placed in ageing basin, adjusts the number of degrees, is aged 25 days, then through counter-infiltration
Mode filters, and takes supernatant stand-by；
（4）Clarification and packaging
By step（3）After gained tea wine is clarified in carrying out, filtering shield is carried out using hyperfiltration technique, carried out tea after pasteurization
After wine filling bottle, put in a water bath, after 65 DEG C are incubated 20 minutes, both obtained selenium-rich weight reducing green tea mixing tea wine.
Described stir-frying is at 75 DEG C in temperature, is stir-fried 35 minutes time, and at 65 DEG C after cooling down afterwards, the frying time 35 divides
Clock.
To choose microwave power 750W, microwave is located for 45 seconds under ultrasonic wave 800W power for described microwave-ultrasound-water-bath
Reason 4 minutes, while 45 DEG C of water-bath.
Claims (3)
1. a kind of preparation method of selenium-rich weight reducing green tea mixing tea wine, it is characterised in that comprise the following steps：
（1）Green Tea Processing
By 20-30 parts by weight selenium-rich green tea after the immersion of 15-25 parts by weight of lemon acid sodium, spread out in carrying out high-temperature steam on gauze
The tune that withers is carried out, 20-30 minutes between the timing that withers, 210-230 DEG C is carried out to the tealeaves after adjusting that withers using microwave de-enzyming equipment, finish 3-
5 minutes, kneading machine, which is not pressurized, to be kneaded 5-15 minutes, is taken out, is deblocked, and carried out two-part drying, first is inferior to 95-105 DEG C of temperature
Under be dried to sixty percent dry, take out blowing spreading for cooling 10-20 minutes, be dried at a temperature of 70-80 DEG C for second ninety percent dry, be then transferred to and carry
Fragrant machine is stand-by in 75-85 DEG C of temperature Titian；
（2）Water extraction
By step（2）The tealeaves of gained and 2-5 parts by weight lotus leaf, 5-8 parts by weight tribute chrysanthemum flower, 2-8 parts by weight radix glycyrrhizae, together with stir-fry
Afterwards, add 2-5 times of pure water with 20-30 parts by weight bamboo leaf powder after ultramicro grinding to mix, extracted using microwave-ultrasound-water-bath, mistake
It is stand-by after filter；
（3）Fermentation and ageing
By step（2）Gains add the ripe glutinous rice mixing of 5-15 parts by weight, while 0.5-2 parts by weight dry ferments are put into 20-30
In parts by weight grape juice, stirring and dissolving is cooled to 25-30 DEG C after 15-30 minutes, is added directly into the mixture of tea juice and glutinous rice
In, low temperature ferment in the open 1-2 days, after 15-20 DEG C of low temperature seal of progress is fermented 3-7 days afterwards, it is placed in ageing basin, adjustment degree
Number, it is aged 20-30 days, then is filtered through mode of reverse osmosis, takes supernatant stand-by；
（4）Clarification and packaging
By step（3）After gained tea wine is clarified in carrying out, filtering shield is carried out using hyperfiltration technique, carried out tea after pasteurization
After wine filling bottle, put in a water bath, after 60-70 DEG C of insulation 15-25 minute, both obtained selenium-rich weight reducing green tea mixing tea wine.
2. the preparation method of a kind of selenium-rich weight reducing green tea mixing tea wine according to claim 1, it is characterised in that described
Stir-fry, at 70-80 DEG C, to be stir-fried minute time 30-40 in temperature, at 60-70 DEG C after cooling down afterwards, frying time 30-40 divides
Clock.
3. the preparation method of a kind of selenium-rich weight reducing green tea mixing tea wine according to claim 1, it is characterised in that described
To choose microwave power 650-850W, the microwave 30-60 seconds are handled under ultrasonic wave 700-900W power for microwave-ultrasound-water-bath
3-5 minutes, while 40-50 DEG C of water-bath.
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| CN201710844861.1A CN107557217A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of selenium-rich weight reducing green tea mixing tea wine |
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| CN201710844861.1A CN107557217A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of selenium-rich weight reducing green tea mixing tea wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108285849A (en) * | 2018-05-02 | 2018-07-17 | 蒙阴县恒东树莓研究所 | A kind of brewing method of raspberry fruit wine |
| CN110029033A (en) * | 2019-05-24 | 2019-07-19 | 宁德市酚露酒业有限公司 | A kind of tea wine and its brewing method |
| CN110157569A (en) * | 2019-05-23 | 2019-08-23 | 信阳农林学院 | A kind of preparation method of black locust flower tea wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104178388A (en) * | 2014-08-27 | 2014-12-03 | 常熟市虞山绿茶有限公司 | Green tea wine |
-
2017
- 2017-09-19 CN CN201710844861.1A patent/CN107557217A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104178388A (en) * | 2014-08-27 | 2014-12-03 | 常熟市虞山绿茶有限公司 | Green tea wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108285849A (en) * | 2018-05-02 | 2018-07-17 | 蒙阴县恒东树莓研究所 | A kind of brewing method of raspberry fruit wine |
| CN110157569A (en) * | 2019-05-23 | 2019-08-23 | 信阳农林学院 | A kind of preparation method of black locust flower tea wine |
| CN110029033A (en) * | 2019-05-24 | 2019-07-19 | 宁德市酚露酒业有限公司 | A kind of tea wine and its brewing method |
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