CN101665755A - Method for preparing tea-bamboo leaf wine beverage - Google Patents
Method for preparing tea-bamboo leaf wine beverage Download PDFInfo
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- CN101665755A CN101665755A CN200910190910A CN200910190910A CN101665755A CN 101665755 A CN101665755 A CN 101665755A CN 200910190910 A CN200910190910 A CN 200910190910A CN 200910190910 A CN200910190910 A CN 200910190910A CN 101665755 A CN101665755 A CN 101665755A
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Abstract
The invention discloses a method for preparing a tea-bamboo leaf wine beverage, which comprises the steps of (1) the preparation of tea-bamboo leaf mother liquor, (2) the preparation of syrup, and (3)the mixing of the tea-bamboo leaf mother liquor, the syrup and rice-flavour liquor. The method adopts low-temperature constant-temperature bio-fermentation technology, maximally preserves beneficialcomponents such as tea polyphenol, bamboo flavone, lipopolysaccharide, protein and the like, and especially maximally preserves liposoluble vitamin E, amino acid and mineral substance microelement. The beverage has certain effects of weight loosing, hairdressing, cancer prevention, aging prevention and the like. Simultaneously, tea leaves and bamboo leaves are taken as raw materials, and bring outthe best in each other, so that the quality of the product is improved, the nutrition is richer, the effect is more obvious, the flavor of the product is good, the special taste and fragrance are formed, therefore, the beverage is provided with more purely natural charm, and recognized and loved by vast consumers extremely.
Description
Technical field
The invention belongs to the preparation method of Wine, specifically, relate to a kind of Wine preparation method who contains tea, the leaf of bamboo.
Background technology
Modern beginning gradually paid attention to the exploitation to natural plant, and tealeaves contains tea-polyphenol, trimethyl-xanthine, brass class, catechin, several mineral materials, and degrease, fat-reducing, reducing blood-fat are had special effect; The beverage that contains tea on the market is also many, but is single tea drink mostly; Leaf of bamboo merit is used to the diuresis that clears away heart-fire, and clearing heat and relieving fidgetness, particularly Folium Bambosae flavone have pair anti peroxidation of lipid, can suppress the peroxidation by AAPH inductive liposome, prevents Cu
++The oxidation of the human serum low-density LP cholesterol of mesomeric has significantly improved the Green Tea Extract and the resistance of oxidation of product.The single beverage that contains the leaf of bamboo also has at present, as " element of bamboo " bamboo juice beverage, only limits to wild bamboo raw material, and wild tender bamboo, Herba Lophatheri are raw material.Single tea drink and single bamboo beverage all exist the inherent composition of product single, and nutrition is perfect inadequately, and effect is limited to.
Summary of the invention
For solving above technical problem, the object of the present invention is to provide a kind of alcoholic beverage that contains the tealeaves and the leaf of bamboo.
A kind of preparation method of tea-bamboo leaf wine beverage may further comprise the steps:
(1) preparation of tea leaf of bamboo mother liquor: match well by weight get 150～300 parts of 300～900 parts of the bent medicines of 6～10 parts in tealeaves dry powder, 18～30 parts on the bright leaf of bamboo, 50～100 parts in rice, liquid biological fermentation, softening water put into container mix after ferment, leave standstill, standby after the filtration, sterilization; Used tealeaves dry powder adopts summer, autumn, winter to pluck the tea tree climax leaves, dries, pulverizes 20 mesh sieves and make.After also can pulverizing, the bright leaf of bamboo ferments.Kept material useful separately in the tealeaves and the leaf of bamboo after the fermentation, nutritive substance more comprehensively, simultaneously the fragrance of the tealeaves and the leaf of bamboo mixes, fragrance is very unique.The bent medicine of liquid biological fermentation, the strong odor type raw material high yield distiller's yeast of being produced for the bent factory of master of great learning and integrity every household, Yunnan cordiale.
(2) syrupy preparation: glucose powder is added to the water is configured to weight concentration than the solution that is 50～60%, the citric acid that adds syrup weight 1～3% again mix after boil, go bubble, to filter the back standby;
(3) mix: by volume percentage matches well the tea leaf of bamboo mother liquor 8～96% of getting step (1) and making, syrup 0.5～10%, the surplus that step (2) makes is that softening water mixes after-filtration, can, add rice spirit again, obtain the tea-bamboo leaf wine beverage that ethanol concn is 0.5～42%vol.
Fermentation is sealing and fermenting in the above-mentioned steps (1), leavening temperature is 28～32 ℃, stirred once in per 10～12 hours, stirred 3～8 minutes at every turn, stir altogether 10～16 times, left standstill after having fermented 3～8 days, squeeze the juice, filter post-heating to 63 ℃, constant temperature 25～30 minutes with yarn hole 200 purpose filter clothes, filtered while hot is sealed in a jar interior stand for standby use.Fermentation can guarantee better that micronutrient levelss such as tea-polyphenol, amino acid, mineral substance are maximum under these conditions.
Being filtered into yarn hole 200 purpose filter clothes in the above-mentioned steps (2) filters.
Beneficial effect: application of cold temperature of the present invention, homoiotherm fermentation technique, kept useful compositions, particularly liposoluble vitamin E such as tea-polyphenol, tabasheer ketone, lipopolysaccharides, protein to greatest extent, amino acid, mineral trace element content are maximum.Fat-reducing, beauty treatment, anti-cancer, anti-ageing waiting for a long time all there is certain effect.Be raw material with the tealeaves and the leaf of bamboo simultaneously, bring out the best in each other that make quality product improve, nutrition is abundanter, effect is more outstanding, and the product mouthfeel is good, has formed unique taste and fragrance, has more the glamour of pure natural, and is subjected to consumers in general's approval deeply and likes.
Embodiment
Embodiment 1
The preparation method of tea-bamboo leaf wine beverage may further comprise the steps:
(1) preparation of tea leaf of bamboo mother liquor: match well by weight and get 900 parts of the bent medicines of 6 parts in tealeaves dry powder, 30 parts on the bright leaf of bamboo, 50 parts in rice, liquid biological fermentation, softening water is put into for 150 parts and carried out sealing and fermenting after container mixes, leavening temperature is 32 ℃, stirred once in per 10 hours, stirred 8 minutes at every turn, stir altogether 10 times, left standstill after having fermented 8 days, squeeze the juice, filter post-heating to 63 ℃, constant temperature 25 minutes with yarn hole 200 purpose filter clothes, filtered while hot is sealed in a jar interior stand for standby use.；
(2) syrupy preparation: glucose powder is added to the water is configured to weight concentration than the solution that is 60%, the citric acid that adds syrup weight 1% again mix after boil, go bubble, that yarn hole 200 purpose filter clothes filter the back is standby;
(3) mix: by volume percentage matches well the tea leaf of bamboo mother liquor 96% of getting step (1) and making, syrup 0.5%, the surplus that step (2) makes is that softening water mixes after-filtration, can, add rice spirit again, obtain ethanol concn and be 42% tea-bamboo leaf wine beverage.
Embodiment 2
(1) preparation of tea leaf of bamboo mother liquor: match well by weight and get 300 parts of the bent medicines of 10 parts in tealeaves dry powder, 18 parts on the bright leaf of bamboo, 100 parts in rice, liquid biological fermentation, softening water is put into for 300 parts and carried out sealing and fermenting after container mixes, leavening temperature is 28 ℃, stirred once in per 12 hours, stirred 3 minutes at every turn, stir altogether 16 times, left standstill after having fermented 3 days, squeeze the juice, filter post-heating to 63 ℃, constant temperature 30 minutes with yarn hole 200 purpose filter clothes, filtered while hot is sealed in a jar interior stand for standby use.；
(2) syrupy preparation: glucose powder is added to the water is configured to weight concentration than the solution that is 50%, the citric acid that adds syrup weight 3% again mix after boil, go bubble, that yarn hole 200 purpose filter clothes filter the back is standby;
(3) mix: by volume percentage matches well the tea leaf of bamboo mother liquor 8% of getting step (1) and making, syrup 10%, the surplus that step (2) makes is that softening water mixes after-filtration, can, add rice spirit again, obtain ethanol concn and be 0.5% tea-bamboo leaf wine beverage.
Embodiment 3
(1) preparation of tea leaf of bamboo mother liquor: match well by weight and get 600 parts of the bent medicines of 8 parts in tealeaves dry powder, 25 parts on the bright leaf of bamboo, 70 parts in rice, liquid biological fermentation, softening water is put into for 180 parts and carried out sealing and fermenting after container mixes, leavening temperature is 30 ℃, stirred once in per 11 hours, stirred 6 minutes at every turn, stir altogether 12 times, left standstill after having fermented 5 days, squeeze the juice, filter post-heating to 63 ℃, constant temperature 28 minutes with yarn hole 200 purpose filter clothes, filtered while hot is sealed in a jar interior stand for standby use.；
(2) syrupy preparation: glucose powder is added to the water is configured to weight concentration than the solution that is 55%, the citric acid that adds syrup weight 2% again mix after boil, go bubble, that yarn hole 200 purpose filter clothes filter the back is standby;
(3) mix: by volume percentage matches well the tea leaf of bamboo mother liquor 50% of getting step (1) and making, syrup 5%, the surplus that step (2) makes is that softening water mixes after-filtration, can, add rice spirit again, obtain ethanol concn and be 20% tea-bamboo leaf wine beverage.
Claims (3)
1, a kind of preparation method of tea-bamboo leaf wine beverage may further comprise the steps:
(1) preparation of tea leaf of bamboo mother liquor: match well by weight get 150～300 parts of 300～900 parts of the bent medicines of 6～10 parts in tealeaves dry powder, 18～30 parts on the bright leaf of bamboo, 50～100 parts in rice, liquid biological fermentation, softening water put into container mix after ferment, leave standstill, standby after the filtration, sterilization;
(2) syrupy preparation: glucose powder is added to the water is configured to weight concentration than the solution that is 50～60%, the citric acid that adds syrup weight 1～3% again mix after boil, go bubble, to filter the back standby;
(3) mix: by volume percentage matches well the tea leaf of bamboo mother liquor 8～96% of getting step (1) and making, syrup 0.5～10%, the surplus that step (2) makes is that softening water mixes after-filtration, can, add rice spirit again, obtain the tea-bamboo leaf wine beverage that ethanol concn is 0.5～42%vol.
2, according to the preparation method of the described tea-bamboo leaf wine beverage of claim 1, it is characterized in that: fermentation is sealing and fermenting in the described step (1), and leavening temperature is 28～32 ℃, stirs once in per 10～12 hours, the each stirring 3～8 minutes, stir altogether 10～16 times, left standstill after having fermented 3～8 days, squeeze the juice, filter post-heating to 63 ℃ with yarn hole 200 purpose filter clothes, constant temperature 25～30 minutes, filtered while hot is sealed in a jar interior stand for standby use.
3, according to the preparation method of the described tea-bamboo leaf wine beverage of claim 1, it is characterized in that: be filtered into yarn hole 200 purpose filter clothes in the described step (2) and filter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910190910A CN101665755B (en) | 2009-09-18 | 2009-09-18 | Method for preparing tea-bamboo leaf wine beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910190910A CN101665755B (en) | 2009-09-18 | 2009-09-18 | Method for preparing tea-bamboo leaf wine beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101665755A true CN101665755A (en) | 2010-03-10 |
| CN101665755B CN101665755B (en) | 2012-10-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910190910A Expired - Fee Related CN101665755B (en) | 2009-09-18 | 2009-09-18 | Method for preparing tea-bamboo leaf wine beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102643737A (en) * | 2012-05-22 | 2012-08-22 | 福建农林大学 | Bamboo tea wine and preparation method thereof |
| CN108514065A (en) * | 2018-06-04 | 2018-09-11 | 李永华 | A kind of bamboo extractive and its application in food |
| CN113136280A (en) * | 2021-04-26 | 2021-07-20 | 宜宾学院 | Natural bamboo rice wine beverage and preparation method thereof |
-
2009
- 2009-09-18 CN CN200910190910A patent/CN101665755B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102643737A (en) * | 2012-05-22 | 2012-08-22 | 福建农林大学 | Bamboo tea wine and preparation method thereof |
| CN102643737B (en) * | 2012-05-22 | 2013-05-01 | 福建农林大学 | Bamboo tea wine and preparation method thereof |
| CN108514065A (en) * | 2018-06-04 | 2018-09-11 | 李永华 | A kind of bamboo extractive and its application in food |
| CN113136280A (en) * | 2021-04-26 | 2021-07-20 | 宜宾学院 | Natural bamboo rice wine beverage and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101665755B (en) | 2012-10-10 |
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