CN109266500A - A kind of formula of tea wine and preparation method thereof - Google Patents
A kind of formula of tea wine and preparation method thereof Download PDFInfo
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- CN109266500A CN109266500A CN201811472164.9A CN201811472164A CN109266500A CN 109266500 A CN109266500 A CN 109266500A CN 201811472164 A CN201811472164 A CN 201811472164A CN 109266500 A CN109266500 A CN 109266500A
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- China
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- tea
- tealeaves
- rose
- lemon
- cape jasmine
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- C—CHEMISTRY; METALLURGY
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
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- Seasonings (AREA)
Abstract
The invention discloses a kind of formulas of tea wine, are mainly prepared by tealeaves, rose, lemon, hazelnut kernel, cape jasmine, edible alcohol.The present invention impregnates tealeaves with the edible alcohol of 75%vol, it is sufficient to kill the zymophyte retained in tealeaves and various miscellaneous bacterias, trust tea wine and drink；Water bath sonicator can destroy plasmic physiological function so that tealeaves, rose, lemon, hazelnut kernel, cape jasmine histocyte in effective component and other solable matters penetrate into outside cell, be dissolved in alcohol, improve recovery rate；Single tea smell is deployed into the natural compound perfume (or spice) of plant by the addition of rose, lemon, hazelnut kernel, cape jasmine, and making tea wine not only has tea perfume, aroma, also the compound perfume (or spice) containing various plant, and all fragrant harmonious, aftertaste is remote.
Description
Technical field
It is specifically a kind of using tealeaves as the alcoholic drink mixed with fruit juice formula of major ingredient and its preparation side the present invention relates to alcoholic drink mixed with fruit juice production technical field
Method.
Background technique
In present wine product, useful fermentation method does tea wine；But rarely have using tealeaves as main material, by alcoholic drink mixed with fruit juice GB/
Alcoholic drink mixed with fruit juice made of T27588--2011 standard.
Summary of the invention
In view of the above-mentioned problems, the present invention provide it is a kind of using tealeaves as alcoholic drink mixed with fruit juice formula of major ingredient and preparation method thereof.
A kind of formula of tea wine, is mainly prepared by tealeaves, rose, lemon, hazelnut kernel, cape jasmine, edible alcohol；Institute
Stating tealeaves is black tea or green tea.
A kind of preparation method of tea wine, comprising the following steps:
Step 1: selecting qualified finished tea, according to the mass ratio of 1:3, the edible alcohol of 75%vol is added, impregnates at room temperature
It is filtered after 15min, obtains filtrate A, filter residue A；
Step 2: according to the mass ratio of 1:2,80-85 DEG C of hot water being added into filter residue A, constant temperature filters after impregnating 15min, obtains filtrate
B, filter residue B；
Step 3: the food of 75%vol is added after screening in rose, lemon, hazelnut kernel, cape jasmine according to the mass ratio of 1:2 respectively
With alcohol, stirs, filtered after immersion 72h at room temperature, obtain liquor C, filter residue C；
Step 4: mixed filtrate A, liquor B, liquor C according to a certain percentage obtain filtrate P；
Step 5: the alcoholic strength of pure water or edible alcohol adjustment alcoholic drink mixed with fruit juice is added into filtrate P.
Further, in the immersion in the step 1 and the step 3, water bath sonicator 15min before filtering.
The present invention impregnates tealeaves with the edible alcohol of 75%vol, it is sufficient to kill the zymophyte retained in tealeaves and various miscellaneous
Bacterium trusts tea wine and drinks；Water bath sonicator can destroy plasmic physiological function, so that tealeaves, rose, lemon
Juice, hazelnut kernel, cape jasmine histocyte in effective component and other solable matters penetrate into outside cell wall, be dissolved in wine
In essence, recovery rate is improved；Single tea smell is deployed into the day of plant by the addition of rose, lemon, hazelnut kernel, cape jasmine
Right compound perfume (or spice), making tea wine not only has tea perfume, aroma, also the compound perfume (or spice) containing various plant, and all fragrant harmonious, aftertaste is remote.
Specific embodiment
The present invention will be further described in detail with reference to the specific embodiments.The embodiment of the present invention is to show
It is provided for the sake of example and description, and is not exhaustively or to limit the invention to disclosed form.Many modifications and
Variation is obvious for the ordinary skill in the art.Selection and description embodiment are to more preferably illustrate this
The principle and practical application of invention, and make those skilled in the art it will be appreciated that the present invention is to which design is suitable for specific
The various embodiments with various modifications of purposes.
Embodiment 1
A kind of formula of tea wine, is mainly prepared by tealeaves, rose, lemon, hazelnut kernel, cape jasmine, edible alcohol；The tea
Leaf is black tea or green tea, preparation method, comprising the following steps:
Step 1: selecting qualified finished tea, according to the mass ratio of 1:3, the edible alcohol of 75%vol, water bath sonicator is added
15min filters after impregnating 15min at room temperature, obtains filtrate A, filter residue A；
Step 2: according to the mass ratio of 1:2,80-85 DEG C of hot water being added into filter residue A, constant temperature filters after impregnating 15min, obtains filtrate
B, filter residue B；
Step 3: the food of 75%vol is added after screening in rose, lemon, hazelnut kernel, cape jasmine according to the mass ratio of 1:2 respectively
With alcohol, water bath sonicator 15min stirs at room temperature, filters after immersion 72h, obtains liquor C, filter residue C；
Step 4: mixed filtrate A, liquor B, liquor C according to a certain percentage obtain filtrate P；
Step 5: the alcoholic strength of pure water or edible alcohol adjustment alcoholic drink mixed with fruit juice is added into filtrate P.
The edible alcohol of 75%vol is enough to kill the zymophyte retained in tealeaves and various miscellaneous bacterias, and tea wine is allow to trust drink
With；The edible alcohol of 75%vol cooperates water bath sonicator, and water bath sonicator can destroy plasmic physiological function, so that tealeaves, rose
Rare flower, lemon, hazelnut kernel, cape jasmine histocyte in effective component and other solable matters penetrate into outside cell, it is molten
Solution improves recovery rate in alcohol.
The edible alcohol of each personal 75%vol of rose, lemon, hazelnut kernel, cape jasmine impregnates, and contains rose in the alcohol after immersion
Flower, lemon, hazelnut kernel, cape jasmine fragrance and taste, then mixed according to a certain percentage with the alcohol for impregnating tealeaves, wherein mixing ratio
Example can be adjusted according to practical mouthfeel, and rose, lemon, hazelnut kernel, the proportion between cape jasmine are also according to practical mouthfeel tune
Section；Single tea smell is deployed into the natural compound perfume (or spice) of plant, makes tea by the addition of rose, lemon, hazelnut kernel, cape jasmine
Wine not only has tea perfume, aroma, the also compound perfume (or spice) containing various plant, and all fragrant harmonious, aftertaste is remote.
Obviously, described embodiment is only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, this field and those of ordinary skill in the related art institute without creative labor
The every other embodiment obtained, all should belong to the scope of protection of the invention.
Claims (4)
1. a kind of formula of tea wine, which is characterized in that mainly pressed by tealeaves, rose, lemon, hazelnut kernel, cape jasmine, edible alcohol
Alcoholic drink mixed with fruit juice national standard is prepared.
2. the formula of tea wine according to claim 1, which is characterized in that the tealeaves is black tea or green tea.
3. a kind of preparation method of tea wine, which comprises the following steps:
Step 1: selecting qualified finished tea, according to the mass ratio of 1:3, the edible alcohol of 75%vol is added, impregnates at room temperature
It is filtered after 15min, obtains filtrate A, filter residue A；
Step 2: according to the mass ratio of 1:2,80-85 DEG C of hot water being added into filter residue A, constant temperature filters after impregnating 15min, obtains filtrate
B, filter residue B；
Step 3: rose, lemon juice, hazelnut kernel, cape jasmine are weighed respectively, and the edible alcohol of 75%vol is added into each material, food
With twice that the additive amount of alcohol is the respective quality of rose, lemon juice, hazelnut kernel, cape jasmine, after stirring at room temperature, impregnating 72h
Filtering, obtains liquor C, filter residue C；
Step 4: mixed filtrate A, liquor B, liquor C according to a certain percentage obtain filtrate P；
Step 5: the alcoholic strength of pure water or edible alcohol adjustment alcoholic drink mixed with fruit juice is added into filtrate P.
4. the preparation method of tea wine according to claim 3, which is characterized in that in the step 1 and the step 3
It impregnates, water bath sonicator 15min before filtering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811472164.9A CN109266500A (en) | 2018-12-04 | 2018-12-04 | A kind of formula of tea wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811472164.9A CN109266500A (en) | 2018-12-04 | 2018-12-04 | A kind of formula of tea wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109266500A true CN109266500A (en) | 2019-01-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811472164.9A Pending CN109266500A (en) | 2018-12-04 | 2018-12-04 | A kind of formula of tea wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110205228A (en) * | 2019-06-24 | 2019-09-06 | 赵为兴 | A kind of fructus cannabis coffee alcoholic drink mixed with fruit juice formula and preparation method thereof for alleviating gout |
| CN113528282A (en) * | 2021-08-10 | 2021-10-22 | 赵为兴 | Formula and preparation method of red butter liqueur |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155006A (en) * | 1996-07-11 | 1997-07-23 | 杨辉栋 | Low-alcohol-degree tea wine and prepn. method thereof |
| CN103013797A (en) * | 2012-12-14 | 2013-04-03 | 张递霆 | Production process of manufacturing black tea wine by using preparation method |
| CN106244395A (en) * | 2016-08-23 | 2016-12-21 | 北海桔泉金花茶有限公司 | A kind of brewing method of black tea Camellia nitidissima Chi wine liquid |
| CN107236650A (en) * | 2017-05-24 | 2017-10-10 | 武夷山市金贝茶元素新材料科技发展有限责任公司 | The process of preparing and product of Wuyi cliff tea Autumn Gold original scented tea wine |
-
2018
- 2018-12-04 CN CN201811472164.9A patent/CN109266500A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155006A (en) * | 1996-07-11 | 1997-07-23 | 杨辉栋 | Low-alcohol-degree tea wine and prepn. method thereof |
| CN103013797A (en) * | 2012-12-14 | 2013-04-03 | 张递霆 | Production process of manufacturing black tea wine by using preparation method |
| CN106244395A (en) * | 2016-08-23 | 2016-12-21 | 北海桔泉金花茶有限公司 | A kind of brewing method of black tea Camellia nitidissima Chi wine liquid |
| CN107236650A (en) * | 2017-05-24 | 2017-10-10 | 武夷山市金贝茶元素新材料科技发展有限责任公司 | The process of preparing and product of Wuyi cliff tea Autumn Gold original scented tea wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110205228A (en) * | 2019-06-24 | 2019-09-06 | 赵为兴 | A kind of fructus cannabis coffee alcoholic drink mixed with fruit juice formula and preparation method thereof for alleviating gout |
| CN113528282A (en) * | 2021-08-10 | 2021-10-22 | 赵为兴 | Formula and preparation method of red butter liqueur |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190125 |
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| RJ01 | Rejection of invention patent application after publication |