CN108841525B - Preparation method of green tea wine - Google Patents
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention belongs to the technical field of tea processing, in particular to a preparation method of green tea wine; extracting effective components in green tea to obtain an extracting solution, and then preparing the extracting solution, wine and other auxiliary materials into green tea wine; the ultrasonic extraction method can extract the nutrient components of green tea, and can prevent the volatilization of the aroma substances; removing caffeine from green tea by soaking green tea in hot water to reduce bitter taste; the glycyrrhizic acid is used for adjusting the taste of the green tea wine, so that the taste of the green tea wine is better; removing caffeine from the soaking solution with cherry juice to make use of nutritional components in the soaking solution. The green tea wine prepared by the invention has low content of caffeine and sugar and wider application range; the flavor is unique, and the wine has mellow aroma of wine, faint scent of tea and fruity aroma of cherry; rich in nutrition and good in taste.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a preparation method of green tea wine.
Background
Green tea, one of the main tea categories in China, is tea made from new leaves or buds of tea trees as raw materials through typical processes such as deactivation of enzymes, rolling, drying and the like; the color of the finished product and the tea soup after brewing preserve the green style of the fresh tea leaves, so the finished product is named as green tea. The green tea is prepared by fermenting, retains natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechin, chlorophyll, caffeine, amino acids, vitamins, etc. The natural nutrient components in the green tea have special effects of anti-aging, cancer prevention, cancer resistance, sterilization, inflammation diminishing and the like, and are beyond the reach of other tea.
The edible wine is a health beverage, and has effects of promoting blood circulation, dredging meridian passage, dispelling pathogenic wind and removing dampness. The green tea wine is a beverage wine with health care function, which is prepared by directly leaching or biologically fermenting, filtering, ageing and blending green tea or tea serving as a main raw material. The green tea wine has the mellow fragrance of wine and the faint scent of tea, and can regulate the physiological metabolism function of human body, treat constipation, improve digestion function, prevent and treat cardiovascular and cerebrovascular diseases and the like. Due to the health care function of the green tea wine, a plurality of scholars study the preparation of the green tea wine, but the green tea wine prepared at present still has the problems of heavy bitter taste and turbid tea soup, and some green tea wines are not suitable for patients with hyperglycemia in cardiovascular and cerebrovascular diseases. For example, in the method for preparing green tea white spirit disclosed in patent application No. 201710341670.3, caffeine in tea leaves is removed by soaking in hot water, which can reduce the bitterness and astringency of green tea spirit, but the method can cause the loss of nutrients in tea leaves; for example, in the method for preparing green tea wine disclosed in patent application No. 201710936054.2, peppermint honey, lemon juice and honey are used to adjust the taste of green tea wine, so that the prepared green tea wine contains high sugar content and is not suitable for patients with hyperglycemia.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a preparation method of green tea wine
A preparation method of green tea wine specifically comprises the following steps:
(1) placing green tea in hot water of 60-70 deg.C, water bath for 6-8min, and filtering to obtain tea A and filtrate A; wherein the amount of hot water is 1-1.5 times of the weight of green tea;
(2) taking the filtrate A, adding cherry juice into the filtrate A, stirring to enable the cherry juice to fully react with the filtrate A, and filtering to obtain filtrate B;
(3) putting the tea A into a drying oven to be dried until the water content is lower than 5 percent, and obtaining tea B;
(4) mixing the filtrate B with the tea B, and homogenizing to obtain homogenate;
(5) adding 2-3 times of water into the homogenate, and performing ultrasonic extraction for 6-10min to obtain green tea extract slurry;
(6) adding virgin pulp liquor into the green tea extract slurry, standing for 20min, and filtering to obtain an extract A; the protoplasm white spirit can further extract the nutrient components in the green tea, so that the utilization rate of the green tea is improved;
(7) adding glycyrrhizic acid and water into the extract A, mixing and stirring to obtain a mixed solution A, then mixing and stirring chitosan in the mixed solution A, standing for 1-2h, and filtering to obtain an extract B;
(8) sterilizing the extractive solution B at 70 deg.C for 30min to obtain green tea wine.
Further, in the step (2), the mass ratio of the filtrate A to the cherry juice is 5-7: 1-2;
further, in the step (3), the drying temperature is 75-80 ℃.
Further, in the step (6), the mass ratio of the green tea extract serum to the virgin stock liquor is as follows: 2-4:5-6.
Further, in the step (7), the addition amount of glycyrrhizic acid is 0.4-0.5% of the mass of the extracting solution A.
Further, in the step (7), the adding amount of the chitosan is 0.5-1% of the mass of the mixed solution A.
Further, the alcohol content of the prepared green tea wine is 26-40%.
According to the preparation method of the green tea wine, the caffeine in the tea is removed by using a hot water soaking method, then the cherry juice is added into the soaking solution, organic acid in the cherry juice reacts with the caffeine to generate a precipitate, the caffeine in the filtrate can be effectively removed, so that the nutrient components in the soaking solution can be fully utilized, and meanwhile, the cherry juice increases the flavor of the green tea wine; the effective components in the green tea are extracted by an ultrasonic extraction method, so that the volatilization of the nutrient components can be prevented; the stevioside is used for further reducing bitter and astringent tastes of the green tea wine, so that the green tea wine has better mouthfeel, and the stevioside does not contain sugar, so that the prepared green tea wine is also suitable for being drunk by patients with hyperglycemia. The green tea wine prepared by the invention has low content of caffeine and sugar and wider application range; the flavor is unique, and the wine has mellow aroma of wine, faint scent of tea and fruity aroma of cherry; rich in nutrition and good in taste.
The technical solution of the present invention is further limited by the following specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A preparation method of green tea wine specifically comprises the following steps:
(1) putting green tea into 60 deg.C hot water, water bathing for 8min, and filtering to obtain tea A and filtrate A; wherein the amount of hot water is 1 time of the weight of green tea;
(2) taking the filtrate A, adding cherry juice into the filtrate A, stirring to enable the cherry juice to fully react with the filtrate A, and filtering to obtain filtrate B;
(3) putting the tea A into a drying oven to be dried until the water content is lower than 5 percent, and obtaining tea B;
(4) mixing the filtrate B with the tea B, and homogenizing to obtain homogenate;
(5) adding 2 times of water into the homogenate, and performing ultrasonic extraction for 6min to obtain green tea extract slurry;
(6) adding virgin pulp liquor into the green tea extract slurry, standing for 20min, and filtering to obtain an extract A; the protoplasm white spirit can further extract the nutrient components in the green tea, so that the utilization rate of the green tea is improved;
(7) adding glycyrrhizic acid and water into the extracting solution A, mixing and stirring to obtain a mixed solution A, then mixing and stirring chitosan in the mixed solution A, standing for 1h, and filtering to obtain an extracting solution B;
(8) sterilizing the extractive solution B at 70 deg.C for 30min to obtain green tea wine.
Further, in the step (2), the mass ratio of the filtrate A to the cherry juice is 5: 1.
Further, in the step (3), the drying temperature is 75 ℃.
Further, in the step (6), the mass ratio of the green tea extract serum to the virgin stock liquor is as follows: 2:5.
Further, in the step (7), the addition amount of glycyrrhizic acid is 0.4% of the mass of the extracting solution A.
Further, in the step (7), the adding amount of the chitosan is 0.5% of the mass of the mixed solution A.
Further, the alcohol content of the prepared green tea wine is 40%.
Example 2
A preparation method of green tea wine specifically comprises the following steps:
(1) putting green tea into 65 deg.C hot water, water bathing for 7min, and filtering to obtain tea A and filtrate A; wherein the amount of hot water is 1.2 times of the weight of green tea;
(2) taking the filtrate A, adding cherry juice into the filtrate A, stirring to enable the cherry juice to fully react with the filtrate A, and filtering to obtain filtrate B;
(3) putting the tea A into a drying oven to be dried until the water content is lower than 5 percent, and obtaining tea B;
(4) mixing the filtrate B with the tea B, and homogenizing to obtain homogenate;
(5) adding 2.5 times of water into the homogenate, and performing ultrasonic extraction for 8min to obtain green tea extract slurry;
(6) adding virgin pulp liquor into the green tea extract slurry, standing for 26min, and filtering to obtain an extract A; the protoplasm white spirit can further extract the nutrient components in the green tea, so that the utilization rate of the green tea is improved;
(7) adding glycyrrhizic acid and water into the extract A, mixing and stirring to obtain a mixed solution A, then mixing and stirring chitosan in the mixed solution A, standing for 1.5h, and filtering to obtain an extract B;
(8) sterilizing the extractive solution B at 75 deg.C for 28min to obtain green tea wine.
Further, in the step (2), the mass ratio of the filtrate A to the cherry juice is 6: 1.5;
further, in the step (3), the drying temperature is 78 ℃.
Further, in the step (6), the mass ratio of the green tea extract serum to the virgin stock liquor is as follows: 3:4.
Further, in the step (7), the addition amount of glycyrrhizic acid is 0.45% of the mass of the extracting solution A.
Further, in the step (7), the adding amount of the chitosan is 0.7% of the mass of the mixed solution A.
Further, the alcohol content of the prepared green tea wine is 26%.
Example 3
A preparation method of green tea wine specifically comprises the following steps:
(1) putting green tea into 70 deg.C hot water, water bathing for 6min, and filtering to obtain tea A and filtrate A; wherein the amount of hot water is 1.5 times of the weight of green tea;
(2) taking the filtrate A, adding cherry juice into the filtrate A, stirring to enable the cherry juice to fully react with the filtrate A, and filtering to obtain filtrate B;
(3) putting the tea A into a drying oven to be dried until the water content is lower than 5 percent, and obtaining tea B;
(4) mixing the filtrate B with the tea B, and homogenizing to obtain homogenate;
(5) adding 3 times of water into the homogenate, and performing ultrasonic extraction for 10min to obtain green tea extract slurry;
(6) adding virgin pulp liquor into the green tea extract slurry, standing for 30min, and filtering to obtain an extract A; the protoplasm white spirit can further extract the nutrient components in the green tea, so that the utilization rate of the green tea is improved;
(7) adding glycyrrhizic acid and water into the extracting solution A, mixing and stirring to obtain a mixed solution A, then mixing and stirring chitosan in the mixed solution A, standing for 2 hours, and filtering to obtain an extracting solution B;
(8) sterilizing the extractive solution B at 80 deg.C for 25min to obtain green tea wine.
Further, in the step (2), the mass ratio of the filtrate A to the cherry juice is 7: 2;
further, in the step (3), the drying temperature is 80 ℃.
Further, in the step (6), the mass ratio of the green tea extract serum to the virgin stock liquor is as follows: 4:6.
Further, in the step (7), the addition amount of glycyrrhizic acid is 0.5% of the mass of the extracting solution A.
Further, in the step (7), the adding amount of the chitosan is 1% of the mass of the mixed solution A.
Further, the alcohol content of the prepared green tea wine is 32%.
Comparative example 1
A preparation method of green tea wine specifically comprises the following steps:
(1) putting green tea into 70 deg.C hot water, water bathing for 6min, and filtering to obtain tea A; wherein the amount of hot water is 1.5 times of the weight of green tea;
(2) putting the tea A into a drying oven to be dried until the water content is lower than 5 percent, and obtaining tea B;
(3) crushing the tea B to obtain green tea powder;
(4) adding 3 times of water into green tea powder, and ultrasonically extracting for 10min to obtain green tea extract slurry;
(5) adding virgin pulp liquor into the green tea extract slurry, standing for 30min, and filtering to obtain an extract A; the protoplasm white spirit can further extract the nutrient components in the green tea, so that the utilization rate of the green tea is improved;
(6) adding glycyrrhizic acid and water into the extracting solution A, mixing and stirring to obtain a mixed solution A, then mixing and stirring chitosan in the mixed solution A, standing for 2 hours, and filtering to obtain an extracting solution B;
(7) sterilizing the extractive solution B at 80 deg.C for 25min to obtain green tea wine.
Further, in the step (2), the drying temperature is 80 ℃.
Further, in the step (5), the mass ratio of the green tea extract serum to the virgin stock liquor is as follows: 4:6.
Further, in the step (6), the addition amount of glycyrrhizic acid is 0.5% of the mass of the extracting solution A.
Further, in the step (6), the adding amount of the chitosan is 1% of the mass of the mixed solution A.
Further, the alcohol content of the prepared green tea wine is 35%.
Comparative example 1 differs from example 3 in that no cherry juice is added during the preparation.
Comparative example 2
A preparation method of green tea wine specifically comprises the following steps:
(1) putting green tea into 70 deg.C hot water, water bathing for 6min, and filtering to obtain tea A and filtrate A; wherein the amount of hot water is 1.5 times of the weight of green tea;
(2) taking the filtrate A, adding cherry juice into the filtrate A, stirring to enable the cherry juice to fully react with the filtrate A, and filtering to obtain filtrate B;
(3) putting the tea A into a drying oven to be dried until the water content is lower than 5 percent, and obtaining tea B;
(4) mixing the filtrate B with the tea B, and homogenizing to obtain homogenate;
(5) adding 3 times of water into the homogenate, and performing ultrasonic extraction for 10min to obtain green tea extract slurry;
(6) adding virgin pulp liquor into the green tea extract slurry, standing for 30min, and filtering to obtain an extract A; the protoplasm white spirit can further extract the nutrient components in the green tea, so that the utilization rate of the green tea is improved;
(7) adding chitosan and water into the extract A, mixing and stirring, standing for 2h, and filtering to obtain an extract B;
(8) sterilizing the extractive solution B at 80 deg.C for 25min to obtain green tea wine.
Further, in the step (2), the mass ratio of the filtrate A to the cherry juice is 7: 2;
further, in the step (3), the drying temperature is 80 ℃.
Further, in the step (6), the mass ratio of the green tea extract serum to the virgin stock liquor is as follows: 4:6.
Further, in the step (7), the adding amount of the chitosan is 1% of the mass of the mixed solution A.
Further, the alcohol content of the prepared green tea wine is 32%.
Comparative example 2 is different from example 3 in that glycyrrhizic acid is not added during the preparation process.
Comparative example 3
A preparation method of green tea wine specifically comprises the following steps:
(1) putting green tea into 70 deg.C hot water, water bathing for 6min, and filtering to obtain tea A; wherein the amount of hot water is 1.5 times of the weight of green tea;
(2) putting the tea A into a drying oven to be dried until the water content is lower than 5 percent, and obtaining tea B;
(3) crushing the tea B to obtain green tea powder;
(4) adding 3 times of water into green tea powder, and ultrasonically extracting for 10min to obtain green tea extract slurry;
(5) adding virgin pulp liquor into the green tea extract slurry, standing for 30min, and filtering to obtain an extract A; the protoplasm white spirit can further extract the nutrient components in the green tea, so that the utilization rate of the green tea is improved;
(6) adding chitosan and water into the extract A, mixing and stirring, standing for 2h, and filtering to obtain an extract B;
(7) sterilizing the extractive solution B at 80 deg.C for 25min to obtain green tea wine.
Further, in the step (2), the drying temperature is 80 ℃.
Further, in the step (5), the mass ratio of the green tea extract serum to the virgin stock liquor is as follows: 4:6.
Further, in the step (6), the adding amount of the chitosan is 1% of the mass of the mixed solution A.
Further, the alcohol content of the prepared green tea wine is 36%.
Comparative example 1 is different from example 3 in that cherry juice and glycyrrhizic acid are not added in the preparation process.
Test example 1
Using the green tea liquors obtained in examples 1 to 3 as experimental groups 1 to 3 and the green tea liquors obtained in comparative examples 1 to 3 as control groups 1 to 3, 25 tea evaluators qualified for tea evaluation were randomly invited for sensory evaluation, and the statistical results are shown in Table 1.
TABLE 1
| Group of | Sensory evaluation |
| Experimental group 1 | Yellow green and transparent; the tea has moderate taste and soft taste; has strong fragrance, and has mellow fragrance, tea fragrance, and fruit fragrance |
| Experimental group 2 | Yellow green and transparent; the tea has moderate taste and is tasty and refreshing; has strong fragrance, and has mellow fragrance, tea fragrance, and fruit fragrance |
| Experimental group 3 | Yellow green and transparent; the tea has moderate taste and soft taste; has strong fragrance, and has mellow fragrance, tea fragrance, and fruit fragrance |
| Control group 1 | Light yellow and transparent; the tea taste is light and the mouth is soft; light fragrance, no fruit fragrance |
| Control group 2 | Yellow greenColor and transparency; tea is heavy in astringent taste and coarse in mouth feel; strong fragrance and deep and stuffy feeling |
| Control group 3 | Light yellow and transparent; the tea has light taste, heavy astringent taste and rough mouth; light fragrance |
Test example 2
Some indexes of the green tea liquors were examined using the green tea liquors obtained in examples 1 to 3 as experimental groups 1 to 3 and the green tea liquors obtained in comparative examples 1 to 3 as control groups 1 to 3, and the results are shown in Table 2.
TABLE 2
| Group of | Tea Polyphenol content (μ g/ml) | Tea polysaccharide content (μ g/ml) |
| Experimental group 1 | 254.62 | 362.35 |
| Experimental group 2 | 257.43 | 369.12 |
| Experimental group 3 | 252.76 | 359.54 |
| Control group 1 | 235.58 | 349.13 |
| Control group 2 | 252.19 | 360.12 |
| Control group 3 | 230.17 | 337.65 |
It should be noted that the above examples and test examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be construed as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.
Claims (7)
1. A preparation method of green tea wine specifically comprises the following steps:
(1) placing green tea in hot water of 60-70 deg.C, water bath for 6-8min, and filtering to obtain tea A and filtrate A; wherein the amount of hot water is 1-1.5 times of the weight of green tea;
(2) taking the filtrate A, adding cherry juice into the filtrate A, stirring to enable the cherry juice to fully react with the filtrate A, and filtering to obtain filtrate B;
(3) putting the tea A into a drying oven to be dried until the water content is lower than 5 percent, and obtaining tea B;
(4) mixing the filtrate B with the tea B, and homogenizing to obtain homogenate;
(5) adding 2-3 times of water into the homogenate, and performing ultrasonic extraction for 6-10min to obtain green tea extract slurry;
(6) adding virgin pulp liquor into the green tea extract slurry, standing for 20-30min, and filtering to obtain an extract A;
(7) adding glycyrrhizic acid and water into the extract A, mixing and stirring to obtain a mixed solution A, then mixing and stirring chitosan in the mixed solution A, standing for 1-2h, and filtering to obtain an extract B;
(8) sterilizing the extractive solution B at 70-80 deg.C for 25-30min to obtain green tea wine.
2. The method for preparing the green tea wine as claimed in claim 1, wherein in the step (2), the mass ratio of the filtrate A to the cherry juice is 5-7: 1-2;
3. the process for preparing a green tea wine as claimed in claim 1, wherein the drying temperature in the step (3) is 75 to 80 ℃.
4. The method for preparing the green tea wine according to claim 1, wherein in the step (6), the mass ratio of the green tea extract serum to the virgin stock white spirit is as follows: 2-4:5-6.
5. The process for preparing a green tea wine according to claim 1, wherein in the step (7), the glycyrrhizic acid is added in an amount of 0.4 to 0.5% by mass of the extract A.
6. The method for preparing green tea wine according to claim 1, wherein in the step (7), the amount of chitosan added is 0.5-1% of the mass of the mixed liquor A.
7. The method of preparing green tea wine according to claim 1, wherein the alcohol content of the green tea wine is 26-40%.
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