CN101792703B - Phyllanthusemblica L.. tea liquor and preparation method thereof - Google Patents
Phyllanthusemblica L.. tea liquor and preparation method thereof Download PDFInfo
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a Phyllanthusemblica L. tea liquor and a preparation method thereof. The preparation method uses Phyllanthusemblica L. and Pu'er tea as raw materials along with table salt, starch source, sweet distiller's yeast, protease, edible alcohol, water, colour toner and flavoring additives and combines the steps of immersion extraction and alcoholization, fermentation and distillation, homograde formulation, enzymolysis and aging, and the like to prepare the Phyllanthusemblica L. tea liquor. Therefore, various nutrient components and pharmaceutical components of Phyllanthusemblica L. and Pu'er tea are effectively maintained, the formula is novel, the method is safe and practical, the process design is scientific and reasonable, and the production devices are simple and practical and are applicable to industrial production. The product has clear and bright wine body, pleasant color, mellow bouquet, fresh taste, special delicate fragrance and aftertaste of Phyllanthusemblica L., low alcohol and sugar and rich and various vitamins, amino acids, trace elements and quasi-SOD substances and has the functions of clearing and nourishing throat and promoting digestion and effects of reducing body weight, prolonging life, maintaining beauty and the like after eaten for long time, thus the tea liquor has good market prospect.
Description
Technical field
The present invention relates to food technology field, specifically a kind of phyllanthus emblica tea wine and preparation method thereof.
Background technology
Yunnan olive (being Yunnan phyllanthus emblica Phyllanthus emblica L.) is the urgency advantage wild resource leaved for development that Yunnan Province still underuses; As a kind of important medicine food dual purpose plant; The Yunnan olive has very long edible history among the people; In tcm-and ethnic drug system, very long applicating history is widely also arranged, be written into " Chinese pharmacopoeia; Be the dietotherapeutic kind of Ministry of Health's promulgation, also be appointed as one of 3 kinds of health plants of the popularizing planting in the whole world by United Nations's health organization.Food and Argriculture OrganizationFAO also classifies phyllanthus emblica as a kind of little fruit tree that remains the active development utilization, and the numerous food product expert then is listed as China's three big high nutrition fruit to phyllanthus emblica, Kiwifruit, hawthorn.Phyllanthus emblica is not only nutritious, and its pharmaceutical use is also very high.Phyllanthus emblica has effects such as preventing phlegm from forming and stopping coughing, stomach strengthening and digestion promoting, clearing away heat and promoting production of body fluid, protecting liver and detoxication, is widely used in resisting pathogenic microbes, removes radical and anti-oxidant, lipopenicillinase, fat-reducing and the sclerosis of anti-animal congee arteries and veins, anti-liver injury, anti-inflammatory, antimutagenic, teratogenesis, antitumorly, short induces HLI etc.
Leaf of Assam Tea can be slaked thirst and help produce saliva and refresh oneself, and to removing the intravital blubber of people unusual effect is arranged.About the effect of Leaf of Assam Tea, existing at all times big quantity research.The ZHAO Xue-Min supplementary Amplifications of the Compendium of Materia Medica: " Pu'er tea paste, black as lacquer sobers up the first, and green is better; Eliminate indigestion and phlegm, clearing stomach is promoted the production of body fluid.It is pained to separate greasy cattle and sheep poison, and by the phlegm therapeutic method to keep the adverse qi flowing downward, sharp intestines are removed heat by catharsis." your Caro of Amy proves with the Tuo tea clinical trial of Pu'er, Yunnan than the doctor: " yunnan puer tea has good result to minimizing lipoid cpd, cholesterol level ".Drink Leaf of Assam Tea and can cause people's physiological effects such as vasorelaxation, blood pressure and blood sugar decline, decreased heart rate and the minimizing of brain blood flow, hypertension and cerebral arteriosclerosis patient are had good therapeutic action.Professor Liang Mingda is with cell cultures and electron microscope method, and the anticancer cel l proliferation of tea has been carried out years of researches, finds that the tumoricidal effect of Leaf of Assam Tea is the strongest, therefore thinks that drinking pu'er tea can give protection against cancer.Under suitable concentration; Drink gentle Leaf of Assam Tea stomach is not produced hormesis; The film that thickness, sweet cunning, mellow Leaf of Assam Tea entering human body stomach form is attached to the top layer of stomach, and stomach is produced useful resist, and the long-term drinking Leaf of Assam Tea can play nourishing the stomach, protect the stomach effect.Contain many physiologically active ingredients in the Leaf of Assam Tea, have the effect of sterilization and disinfection, professor Cao Jin suppresses to be out of shape the test of coccus adhesive ability with Leaf of Assam Tea, finds that Leaf of Assam Tea has the effect that antiplaque forms.Clinical trial certificate, yunnan puer tea has bacteriostatic action, and strong tea juice day clothes ten times can be treated bacillary dysentery, and to include abundant tea-polyphenol directly related with big-leaf species in yunnan tea for this.The contained catechin of big-leaf species in yunnan tea, total amount is higher than other tea tree breeds, and anti-aging effects is superior to other teas.Leaf of Assam Tea is in the course of processing; Macromolecular polysaccharide class material has changed into a large amount of new solubility monose and oligosaccharides; Vitamins C is multiplied, and these materials are being brought into play important effect to the function that improves the human immune system, has played that health is healthy and strong, effect of prolonging life.
116 pieces of disclosed at present phyllanthus emblica related invention patents, 14 pieces of Yunnan olive related invention patents add up to 130 pieces.The national science and technology periodical is tieed up more than 230 piece of general database document, more than 220 piece of DB, the middle Quan Ku of National IP Network contain more than 320 piece incomparably.Related field very extensively roughly comprises the related production, processing, preparation technology, appliance arrangement of food, protective foods, daily necessities, makeup, pharmaceutical preparation and the innovation and creation of cigarette attenuation etc. etc.In patent " title ", retrieve the patent of invention that comprises phyllanthus emblica and have 21 pieces; Yunnan olive patent has 6 pieces; These patents are directly with phyllanthus emblica (or the Yunnan olive) name that is the theme; Explain that they are is the patent of invention of main contents or raw material with phyllanthus emblica (or Yunnan olive), reflected the existing core technology content in phyllanthus emblica (or Yunnan olive) development and use fields.It is following to adopt the Yunnan olive to be that main raw material prepares the patented technology situation analysis of beverage fruit wine:
(application number: CN02133362.9 publication number: CN1389562) adopt the Yunnan olive is main raw material to a kind of Yunnan olive fruit wine; But only carry out yeast fermentation with fruit juice; The olive slag interpolation starch source that does not make full use of after squeezing the juice is carried out traditional zymotic, and nutrition and product special flavour are not ideal enough.(application number: CN95119005.9 publication number: CN1149621) adopting the Yunnan olive is main raw material, but takes the technology of stoning, does not keep the sweet oil composition in the olive kernel, and the value of olive wine is weakened for a kind of olive wine and manufacture craft thereof.(application number: CN88100720.X publication number: CN1034755) adopting the Yunnan olive is main raw material, but only carries through edible steeping in wine, does not add starch source and carries out fermented distilled mouthfeel and the abundant nutrition improved for the production technique of olive fruit wine and prescription.(application number: CN200310106896.3 publication number: CN1613997), this patent and application number are that the patented claim of CN88100720.X is identical to the working method of olive fruit wine.Olive wine (application number: CN94111945.9 publication number: CN1121955) do not have the kind of clear and definite olive; According to the efficiency analysis that provides for possibly be Euphorbiaceae phyllanthus emblica or Bursera family olive; From industrial analysis is the high spirit lixiviate of 50～60 degree; The product alcohol number of degrees are higher, and unsuitable masses drink.A kind of health care is steep in wine and preparation method thereof, and (application number: CN200810058877.0 publication number: the olive that CN101343604) adopts can't be judged kind, and uses as the Chinese medicine preparation composition with dry fruit, and non-main raw material is given prominence to the self-value of Yunnan olive.A kind of wild fruit fruit wine and corresponding wild fruit nectar (application number: CN02126789.8 publication number: thereof though CN1470629) mention that the wild phyllanthus emblica of employing is as the main material production fruit wine drink; But its preparation technology all adopts prior art production, on composition of raw materials and preparation technology, all exists not enough.
Chengdu Inst. of Biology, Chinese Academy of Sciences's national science and technology achievement " Yunnan Sucus Canarii albi (wine) microbial enzyme method New Machining Technology "; Adopt the black mold pure growth to make biological catalyst; Set up the technological line of enzyme process processing Yunnan Sucus Canarii albi (wine), solved the sedimentation problem of goods in fruit juice (wine) processing.This technology has solved sedimentation problem, has improved stability, but the important foodstuffs characteristics such as color, smell and taste of Yunnan Sucus Canarii albi (wine) are not all taked the reservation measure.
Summary of the invention
The objective of the invention is for overcome existing production technique extensive single, technology content is not high, the product of preparation can not fully keep the edible medicinal component of Yunnan sweet oil contained in the contained nutrition of fresh Yunnan olive fruit pulp, medicinal component and fruit stone, the kernel; The finished product fragrance, color and luster, mouthfeel, stable undesirable; And the not high practical problems of resource utilization; Provide a kind of nutrition content high; Low pure low sugar; Be rich in multivitamin, various trace elements, multiple essential amino acid, especially be rich in natural complex C and Yunnan olive deep processing mild drinking wine with anti-oxidant, anti-ageing, as to remove free radical activity quasi-SOD material and preparation method thereof.
For realizing goal of the invention; Leaf of Assam Tea deep processed product exploitation (2007BAD58B03) seminar in Department of Science and Technology's national science and technology supporting plan " demonstration of Yunnan specialty tea industrialization gordian technique " project; And country of National Development and Reform Committee tealeaves industrial technology system construction (black tea) project team develops a whole set of simple, reliable and stable preparation method; Produce a kind of and be the abundant abundant wild Yunnan olive resource in development and use Yunnan Province, be fit to the technical scheme of the big production of industrialization.
Technical scheme of the present invention is following:
Each the composition weight proportioning that is used to prepare phyllanthus emblica tea wine is: 1～10 part of Yunnan olive, Leaf of Assam Tea 0.1-5 part, 0.001～0.1 part of salt, edible ethanol 1-30 part, (overall control of water 20-50 part; Gradation adds), 1～10 part of starch source, 0.001～0.01 part of koji, toning agent 0.001-0.1 part, seasonings 0.01-3 part.
Wherein Leaf of Assam Tea is ripe tea and/or gives birth to tea; Starch source is selected glutinous rice, polished rice and/or potato class for use; Toning agent adopts in red one or more of chlorophyll, sodium copper chlorophllin, thearubigins, indigo, light blue, gardenia blue, Gardenia Yellow, lemon yellow, tea yellow pigment, turmeric, Sunset yellow, Monascus color, red rice, and seasonings is one or more in sucrose, ASPARTAME POWDER BP/USP, protein sugar, TGS, rock sugar, honey, oligofructose, Xylitol, Palatinose, the vanillin food grade,1000.000000ine mesh.
The present invention prepares phyllanthus emblica tea wine and adopts lixiviate alcoholization, fermented distilled, unison composite, enzymolysis aging step to be prepared into phyllanthus emblica tea wine.Concrete steps are following:
Yunnan olive fruit and Leaf of Assam Tea add entry and salt after fragmentation, use the edible ethanol lixiviate; Filter, filtrating obtained refining fruit juice in 30～100 days 10～20 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, soak, and cook, and with koji mixture are carried out diastatic fermentation 7-15 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then both are mixed; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.001～0.01 ‰ carries out enzymolysis, 10～20 ℃ of ageings 30～300 days.
In addition, according to the phyllanthus emblica tea wine that preparation method of the present invention makes, can pressurize charges into an amount of dioxide gas and makes gassiness phyllanthus emblica tea wine.
Phyllanthus emblica tea wine wine body of the present invention is limpid bright, presents the color of pleasant, and aroma is pure and mild; Fresh taste, have Yunnan olive special delicate fragrance return sweet, low pure low sugar; Be rich in multivitamin, amino acid, trace element and quasi-SOD material; Have throat-clearing throat-moistening, stomach strengthening and digestion promoting, obey effects such as tool is made light of one's life by commiting suicide, prolonged life, beauty treatment for a long time, market outlook are good.Phyllanthus emblica tea wine effectively keeps the various nutritive ingredients and the pharmaceutical compound of Yunnan olive and Leaf of Assam Tea, and prescription is novel, safe and practical, and technological design is scientific and reasonable, and production unit is simple, is fit to the big production of industrialization.
Embodiment
Embodiment 1
Each composition weight proportioning is: 5 parts of Yunnan olives, 5 parts of the ripe tea of Leaf of Assam Tea, 0.01 part of salt, 70 20 parts of (v/v) edible ethanols of degree, water 50 parts of (overall control, gradation adds), 8 parts of starch source (glutinous rice), 0.01 part of koji, toning agent 0.03 portion of (0.02 part of Monascus color, red 0.01 part of red rice), 3 parts of seasoningss (2.9 parts of sucrose, 0.1 part of ASPARTAME POWDER BP/USP).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add entry (20 parts) and salt, with edible ethanol lixiviate 12 hours after fragmentation; Filter, filtrating obtained refining fruit juice in 30 days 10 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 20 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 7 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that remaining 10 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.005 ‰ carries out enzymolysis, 20 ℃ of ageings 40 days.
Embodiment 2
Each composition weight proportioning is: 10 parts of Yunnan olives, Leaf of Assam Tea are given birth to 0.1 part of 1 part of tea, 0.1 part of salt, 70 30 parts of (v/v) edible ethanols of degree, water 30 parts of (overall control, gradation adds), 10 parts of starch source (polished rice), 0.008 part of koji, toning agent (0.03 part of chlorophyll, 0.03 part of sodium copper chlorophyllin salt, 0.02 part of Gardenia Yellow, lemon yellow 0.02 part), 2 parts of seasoningss (1 part of oligofructose, 1 part of Xylitol).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add 10 parts of water and salt, with edible ethanol lixiviate 48 hours after fragmentation; Filter, filtrating obtained refining fruit juice in 35 days 15 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 10 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 15 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that remaining 10 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.01 ‰ carries out enzymolysis, 10 ℃ of ageings 30 days.
Embodiment 3
Each composition weight proportioning is: 1 part of Yunnan olive, 0.1 part of the ripe tea of Leaf of Assam Tea, 0.001 part of salt, 60 1 part of (v/v) edible ethanol of degree, water 20 parts of (overall control, gradation adds), 10 parts of starch source (yam), 0.01 part of koji, toning agent 0.1 portion of (thearubigins), 0.01 part of seasonings (protein sugar).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add 10 parts of water and salt, with edible ethanol lixiviate 30 minutes after fragmentation; Filter, filtrating obtained refining fruit juice in 40 days 20 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 8 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 10 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that remaining 2 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.001 ‰ carries out enzymolysis, 20 ℃ of ageings 60 days.
Embodiment 4
Each composition weight proportioning is: 6 parts of Yunnan olives, Leaf of Assam Tea are given birth to 5 parts of tea, 0.08 part of salt, 70 30 parts of (v/v) edible ethanols of degree, water 20 parts of (overall control, gradation adds), 1 part of starch source (glutinous rice), 0.001 part of koji, toning agent 0.001 portion of (Gardenia Yellow), 3 parts of seasoningss (respectively 1 part of rock sugar, honey, vanillin food grade,1000.000000ine mesh).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add 10 parts of water and salt, with edible ethanol lixiviate 2 hours after fragmentation; Filter, filtrating obtained refining fruit juice in 60 days 10 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 5 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 15 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that 5 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.005 ‰ carries out enzymolysis, 20 ℃ of ageings 90 days.
Embodiment 5
Each composition weight proportioning is: 9 parts of Yunnan olives, 1 part of the ripe tea of Leaf of Assam Tea, 0.08 part of salt, 70 20 parts of (v/v) edible ethanols of degree, 50 parts of (overall controls of water; The gradation adding), 8 parts of starch source (polished rice), 0.009 part of koji, 0.08 part of (0.02 part of theoflavin of toning agent; Indigo 0.03 part, 0.03 part in turmeric), 2.5 parts of seasoningss (1 part of sucrose, 1 part of TGS, 0.5 part of Palatinose).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add 20 parts of water and salt, with edible ethanol lixiviate 36 hours after fragmentation; Filter, filtrating obtained refining fruit juice in 40 days 15 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 20 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 12 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that remaining 10 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.008 ‰ carries out enzymolysis, 20 ℃ of ageings 50 days.
Embodiment 6
Each composition weight proportioning is: 8 parts of Yunnan olives, Leaf of Assam Tea are given birth to 0.06 part of 4 parts of tea, 0.05 part of salt, 65 10 parts of (v/v) edible ethanols of degree, water 40 parts of (overall control, gradation adds), 6 parts of starch source (Ipomoea batatas), 0.008 part of koji, toning agent (each 0.02 part of indigo, light blue, Sunset yellow), 2 parts of seasoningss (each 1 part of honey, oligofructose).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add 10 parts of water and salt, with edible ethanol lixiviate 1 hour after fragmentation; Filter, filtrating obtained refining fruit juice in 30 days 20 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 20 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 10 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that remaining 10 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.009 ‰ carries out enzymolysis, 20 ℃ of ageings 180 days.Pressurization charges into an amount of dioxide gas and makes gassiness phyllanthus emblica tea wine.
Embodiment 7
Each composition weight proportioning is: 1 part of Yunnan olive, 5 parts of the ripe tea of Leaf of Assam Tea, 0.001 part of salt, 70 30 parts of (v/v) edible ethanols of degree, water 20 parts of (overall control, gradation adds), starch source 10 parts of (glutinous rice), 0.01 part of koji, toning agent 0.001 portion of (light blue), 0.01 part of seasonings (xylooligosaccharides).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add 5 parts of water and salt, with edible ethanol lixiviate 6 hours after fragmentation; Filter, filtrating obtained refining fruit juice in 100 days 10 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 10 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 14 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that remaining 5 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.001 ‰ carries out enzymolysis, 10 ℃ of ageings 180 days.
Embodiment 8
Each composition weight proportioning is: 10 parts of Yunnan olives, Leaf of Assam Tea are given birth to 0.1 part of tea, 0.1 part of salt, 70 1 part of (v/v) edible ethanol of degree, water 50 parts of (overall control, gradation adds), 1 part of starch source (polished rice), 0.001 part of koji, toning agent 0.1 portion of (0.03 part of thearubigins, 0.02 part of Gardenia Yellow, 0.05 part of sodium copper chlorophllin), 3 parts of seasoningss (respectively 1 part of rock sugar, honey, Palatinose).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add 10 parts of water and salt, with edible ethanol lixiviate 10 hours after fragmentation; Filter, filtrating obtained refining fruit juice in 30 days 20 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 30 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 7 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that remaining 10 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.01 ‰ carries out enzymolysis, 20 ℃ of ageings 30 days, pressurization charges into an amount of dioxide gas and makes gassiness phyllanthus emblica tea wine.
Embodiment 9
Each composition weight proportioning is: 5 parts of Yunnan olives, Leaf of Assam Tea 3 portions of (2 parts of ripe tea, 1 part of living tea), 0.01 part of salt, 70 15 parts of (v/v) edible ethanols of degree, water 35 parts of (overall control, gradation adds), starch source 5 parts of (3 parts in glutinous rice, 2 parts in Ipomoea batatas), 0.005 part of koji, toning agent 0.01 portion of (0.006 part in turmeric, 0.004 part of Monascus color), 1.5 parts of seasoningss (0.5 part of TGS, 1 part in rock sugar).
Preparing method and step: Yunnan olive fruit and Leaf of Assam Tea add 15 parts of water and salt, with edible ethanol lixiviate 48 hours after fragmentation; Filter, filtrating obtained refining fruit juice in 60 days 15 ℃ of sealing alcoholization; The olive slag, the Leaf of Assam Tea that filter out mix with starch source, add 15 parts of water logging bubbles, cook, and with koji mixture are carried out diastatic fermentation 15 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Then carry out " unison composite ", add promptly that remaining 5 parts of water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then with both mix, allotment; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.005 ‰ carries out enzymolysis, 15 ℃ of ageings 12 months.
Claims (6)
1. phyllanthus emblica tea wine; It is characterized in that each composition weight proportioning is in the raw material: the ripe tea of 1～10 part of Yunnan olive, Leaf of Assam Tea and/or living tea 0.1-5 part, 0.001～0.1 part of salt, edible ethanol 1-30 part, water 20-50 part, 1～10 part of starch source, 0.001～0.01 part of koji, toning agent 0.001-0.1 part, seasonings 0.01-3 part; The preparation method: Yunnan olive fruit and Leaf of Assam Tea add entry and salt after fragmentation, use the edible ethanol lixiviate; Filter, filtrating obtained refining fruit juice in 30～100 days 10～20 ℃ of sealing alcoholization, and the olive slag, the Leaf of Assam Tea that filter out mix with starch source, soak, and cook, and with koji mixture are carried out diastatic fermentation 7-15 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Add that water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then both are mixed; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.001～0.01 ‰ carries out enzymolysis, 10～20 ℃ of ageings 30～300 days.
2. phyllanthus emblica tea wine according to claim 1 is characterized in that starch source selects one or more in glutinous rice, polished rice, the potato class for use.
3. phyllanthus emblica tea wine according to claim 1 is characterized in that toning agent adopts in red one or more of chlorophyll, sodium copper chlorophllin, thearubigins, indigo, light blue, gardenia blue, Gardenia Yellow, lemon yellow, theoflavin, turmeric, Sunset yellow, Monascus color, red rice.
4. phyllanthus emblica tea wine according to claim 1 is characterized in that seasonings is one or more in sucrose, ASPARTAME POWDER BP/USP, protein sugar, TGS, rock sugar, honey, oligofructose, Xylitol, Palatinose, the vanillin food grade,1000.000000ine mesh.
5. the preparation method of the described phyllanthus emblica tea wine of claim 1 is characterized in that carrying out according to the following steps: Yunnan olive fruit and Leaf of Assam Tea add entry and salt after fragmentation, use the edible ethanol lixiviate; Filter, filtrating obtained refining fruit juice in 30～100 days 10～20 ℃ of sealing alcoholization, and the olive slag, the Leaf of Assam Tea that filter out mix with starch source, soak, and cook, and with koji mixture are carried out diastatic fermentation 7-15 days; Fermentation after-filtration, extruding schlempe obtain sweet wine juice; Add that water will refine fruit juice, sweet wine juice transfers to identical alcoholic strength, then both are mixed; Add toning agent, seasonings, and the proteolytic enzyme that adds overall solution volume 0.001～0.01 ‰ carries out enzymolysis, 10～20 ℃ of ageings 30～300 days.
6. the preparation method of phyllanthus emblica tea wine according to claim 5 is characterized in that the pressurization of the phyllanthus emblica tea wine of gained is charged into an amount of dioxide gas makes gassiness phyllanthus emblica tea wine.
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| CN103082047A (en) * | 2013-02-27 | 2013-05-08 | 马伟光 | Application of olive to preparation of fermented tea |
| CN103484293B (en) * | 2013-09-17 | 2016-01-27 | 攀枝花学院 | A kind of phyllanthus emblica Nectar wine and preparation method thereof |
| CN104327999B (en) * | 2014-11-18 | 2016-04-06 | 融水苗族自治县大年乡人民政府 | Glutinous rice making method of kaoliang spirit |
| CN108823045A (en) * | 2018-07-04 | 2018-11-16 | 云南省药物研究所 | Three fruit liquid wine of one kind and preparation method thereof |
| CN114717077A (en) * | 2022-04-22 | 2022-07-08 | 深圳中科欣扬生物科技有限公司 | Pu' er wine containing SOD and preparation method thereof |
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| CN101107952A (en) * | 2007-08-10 | 2008-01-23 | 游文龙 | Yunnan olive health-care tea and preparing method thereof |
| CN101142954A (en) * | 2007-10-12 | 2008-03-19 | 云南农业大学 | Lozenge prepared with pu'er tea concentrated liquid and emblic powder as main raw materials |
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| CN101107952A (en) * | 2007-08-10 | 2008-01-23 | 游文龙 | Yunnan olive health-care tea and preparing method thereof |
| CN101142954A (en) * | 2007-10-12 | 2008-03-19 | 云南农业大学 | Lozenge prepared with pu'er tea concentrated liquid and emblic powder as main raw materials |
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