CN102827742B - Pineapple tea wine - Google Patents

Pineapple tea wine Download PDF

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Publication number
CN102827742B
CN102827742B CN 201210269240 CN201210269240A CN102827742B CN 102827742 B CN102827742 B CN 102827742B CN 201210269240 CN201210269240 CN 201210269240 CN 201210269240 A CN201210269240 A CN 201210269240A CN 102827742 B CN102827742 B CN 102827742B
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CN
China
Prior art keywords
pineapple
parts
tea
liquor
wine
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CN 201210269240
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Chinese (zh)
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CN102827742A (en
Inventor
徐四新
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安徽省天旭茶业有限公司
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Priority to CN 201210269240 priority Critical patent/CN102827742B/en
Publication of CN102827742A publication Critical patent/CN102827742A/en
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Publication of CN102827742B publication Critical patent/CN102827742B/en

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Abstract

The invention discloses a pineapple tea wine. Each 500 parts of pineapple tea wine is prepared from the following raw materials: 30-40 parts of black tea, 20-30 parts of pineapples, 10-20 parts of radix isatidis, 10-20 parts of rhizoma atractylodis macrocephalae, 10-20 parts of pumpkin stems, 10-20 parts of peach leaves, 20-30 parts of white spirit, 15-25 parts of cane sugars, 10-15 parts of fructose, 5-10 parts of grape juices, 5-10 parts of lemon juices, and the balance of water. According to the pineapple tea wine, the nutrient medicinal value of the raw materials such as pineapples, blacktea and the like can be combined, the pineapple tea wine prepared by utilizing the modern wine making technology is rich in tea aroma, novel in mouthfeeling, and brand-new and health-care, and has the functions of life cultivation and health preservation if people drink the tea wine for a long time. A preparation method provided by the invention has the advantages of simplicity, low production cost, convenience in generation promotion, and easy realization of standardized, normalized and industrial production, and is easy to operate.

Description

A kind of pineapple tea wine

Technical field

The present invention relates to a kind of pineapple tea wine, belong to food processing technology field.

Background technology

China is one of country of making wine the earliest in the world, and the development of civilization history in 5,000 years of wine and China is carried out synchronously, so far, and especially named as " spirits culture ".China's wine brewing is with a long history, various in style, and is in the majority with fruit wine and rice wine, and the number of degrees are higher, and people's long-term drinking will be poisoned, and dizziness can appear in the lighter, and headache is felt sick, vomiting, and diseases such as blurred vision, expiratory dyspnea can appear in weight person, stupor even dead.Progress along with social development, people recognize that more and more the long-term drinking high wine is to the harm of health, so the fermented milk of the various minuents of having arisen at the historic moment, medicinal liquor etc., tea wine is exactly one of them, and China produces tea big country, we can combine tealeaves and wine and make tea wine, tea wine is low alcohol, nutritive ingredients such as rich vitamin, organic acid, amino acid, and objectionable constituent are few, drink on a small quantity for a long time, can reach the effect of health care.

Summary of the invention

The purpose of this invention is to provide a kind of nutritious, pineapple tea wine that mouthfeel is good.

The technical solution used in the present invention is as follows:

Pineapple tea wine, it is characterized in that per 500 weight part pineapple tea wine are made by following raw materials according: black tea 30-40, pineapple 20-30, Root of Indigowoad 10-20, bighead atractylodes rhizome 10-20, Cushaw stem 10-20, peach leaves 10-20, liquor 50-60, sucrose 15-25, fructose 10-15, Sucus Vitis viniferae 5-10, lemon juice 5-10, surplus are water.

One of each prescription in the weight part of each feed composition such as the following table in the described pineapple tea wine:

Described liquor is not add the distilling liquor of using alcohol.

The preparation method of pineapple tea wine is characterized in that may further comprise the steps:

(1) squeezes the juice

With the pineapple peeling, squeeze the juice, through 100-120 ℃ of high-temperature sterilization 20-40min, refilter and namely get pineapple juice;

(2) preparation of tea vat liquor

Earlier black tea, Root of Indigowoad, the bighead atractylodes rhizome, Cushaw stem, peach leaves are put into the rotary-cutting type pulverizer and pulverize, has pulverized the 90-95 ℃ of boiling water lixiviate repeatedly in back, light up to the vat liquor color and luster, mouthful taste tea flavour thin till.After extracted many times liquid compiled mix thoroughly, filter, the filtrate cool to room temperature is standby;

(3) boil syrup

In an amount of 90-95 ℃ boiling water, add sucrose, fructose, treat that it dissolves after, add lemon juice and Sucus Vitis viniferae, continue to be heated to the liquid glucose boiling, endure 10-20 min again, can take out.Should be the thick liquid of colourless or little yellow transparent when syrup takes the dish out of the pot, no crystallised sugar.Firepower is wanted evenly should constantly stir liquid glucose during sugar cook, prevents granulated sugar silt pot, causes the chaff slurry aging, influences tea vinosity amount;

(4) deodorization

Utilize gac that liquor is carried out deodorization, stirred once in every interval 2-4 hour, stir 4-5 time, leave standstill and use the absorbent cotton bag filtration to get final product after 5-7 days;

(5) ageing

Liquor after pineapple juice, tea vat liquor, syrup and the deodorization is poured in the ageing basin, mixed, ageing 20-30 days, filter through mode of reverse osmosis, get its supernatant liquor;

(6) finished product

Supernatant liquor liquid is namely made pineapple tea wine through storage, clarification, filtration, sterilization, packaging process.

Beneficial effect of the present invention is as follows:

1) the present invention combines the nutritional medicinal value of raw materials such as pineapple and black tea, and the pineapple tea wine tea that utilizes modern brewing technology to prepare is aromatic strongly fragrant, the mouthfeel novelty, nutritious, be a kind of brand-new health promoting wine, drink on a small quantity for a long time, can reach the effect of health care.

2) preparation method of the present invention is simple, and is easy to operate, and production cost is low, is convenient to generally promote, and is easy to realize stdn, standardization, batch production production.

Embodiment

The present invention is further illustrated below in conjunction with specific embodiment:

Embodiment 1

Per 500 weight part pineapple tea wine are made by following raw materials according: black tea 30, pineapple 22, Root of Indigowoad 12, the bighead atractylodes rhizome 10, Cushaw stem 10, peach leaves 11, liquor 50, sucrose 15, fructose 10, Sucus Vitis viniferae 5, lemon juice 5, surplus are water.Described liquor is not add the distilling liquor of using alcohol.

The preparation method of pineapple tea wine may further comprise the steps:

(1) squeezes the juice

With the pineapple peeling, squeeze the juice, through 120 ℃ of high-temperature sterilization 30 min, refilter and namely get pineapple juice;

(1) preparation of tea vat liquor

Earlier black tea, Root of Indigowoad, the bighead atractylodes rhizome, Cushaw stem, peach leaves are put into the rotary-cutting type pulverizer and pulverize, has pulverized afterwards with 95 ℃ of boiling water lixiviates repeatedly, light up to the vat liquor color and luster, mouthful taste tea flavour thin till.After extracted many times liquid compiled mix thoroughly, filter, the filtrate cool to room temperature is standby;

(2) boil syrup

In 95 ℃ of an amount of boiling water, add sucrose, fructose, treat that it dissolves after, add lemon juice and Sucus Vitis viniferae, continue to be heated to the liquid glucose boiling, endure 20 min again, can take out.Should be the thick liquid of colourless or little yellow transparent when syrup takes the dish out of the pot, no crystallised sugar.Firepower is wanted evenly should constantly stir liquid glucose during sugar cook, prevents granulated sugar silt pot, causes the chaff slurry aging, influences tea vinosity amount;

(3) deodorization

Utilize gac that liquor is carried out deodorization, stirred once in 3 hours at every interval, stirs 5 times, leaves standstill after 7 days to get final product with the absorbent cotton bag filtration;

(4) ageing

Liquor after pineapple juice, tea vat liquor, syrup and the deodorization is poured in the ageing basin, mixed, ageing 30 days is filtered through mode of reverse osmosis, gets its supernatant liquor;

(5) finished product

Supernatant liquor liquid is namely made pineapple tea wine through storage, clarification, filtration, sterilization, packaging process.

Embodiment 2

Per 500 weight part pineapple tea wine are made by following raw materials according: black tea 33, pineapple 24, Root of Indigowoad 13, the bighead atractylodes rhizome 12, Cushaw stem 12, peach leaves 12, liquor 54, sucrose 17, fructose 13, Sucus Vitis viniferae 6, lemon juice 7, surplus are water.Described liquor is not add the distilling liquor of using alcohol.

The preparation method of pineapple tea wine is with embodiment 1.

Embodiment 3

Per 500 weight part pineapple tea wine are made by following raw materials according: black tea 37, pineapple 27, Root of Indigowoad 16, the bighead atractylodes rhizome 15, Cushaw stem 16, peach leaves 15, liquor 56, sucrose 20, fructose 14, Sucus Vitis viniferae 7, lemon juice 8, surplus are water.Described liquor is not add the distilling liquor of using alcohol.

The preparation method of pineapple tea wine is with embodiment 1.

Embodiment 4

Per 500 weight part pineapple tea wine are made by following raw materials according: black tea 39, pineapple 28, Root of Indigowoad 20, the bighead atractylodes rhizome 17, Cushaw stem 18, peach leaves 18, liquor 58, sucrose 25, fructose 15, Sucus Vitis viniferae 10, lemon juice 9, surplus are water.Described liquor is not add the distilling liquor of using alcohol.

The preparation method of pineapple tea wine is with embodiment 1.

Claims (2)

1. pineapple tea wine, it is characterized in that per 500 weight part pineapple tea wine are made by following raw materials according: black tea 30-40, pineapple 20-30, Root of Indigowoad 10-20, bighead atractylodes rhizome 10-20, Cushaw stem 10-20, peach leaves 10-20, liquor 50-60, sucrose 15-25, fructose 10-15, Sucus Vitis viniferae 5-10, lemon juice 5-10, surplus are water.
2. the preparation method of a pineapple tea wine as claimed in claim 1 is characterized in that may further comprise the steps:
(1) squeezes the juice
With the pineapple peeling, squeeze the juice, through 100-120 ℃ of high-temperature sterilization 20-40min, refilter and namely get pineapple juice;
(2) preparation of tea vat liquor
Earlier black tea, Root of Indigowoad, the bighead atractylodes rhizome, Cushaw stem, peach leaves are put into the rotary-cutting type pulverizer and pulverize, pulverized the back with 90-95 ℃ of boiling water lixiviate repeatedly, light up to the vat liquor color and luster, the mouth taste tea flavour thin till, after extracted many times liquid compiled mix thoroughly, filter, the filtrate cool to room temperature is standby;
(3) boil syrup
In an amount of 90-95 ℃ boiling water, add sucrose, fructose, treat that it dissolves after, add lemon juice and Sucus Vitis viniferae, continue to be heated to the liquid glucose boiling, enduring 10-20 min again, can take out, should be the thick liquid of colourless or little yellow transparent when syrup takes the dish out of the pot, no crystallised sugar, firepower is wanted evenly should constantly stir liquid glucose during sugar cook, prevents liquid glucose silt pot, cause syrup aging, influence tea vinosity amount;
(4) deodorization
Utilize gac that liquor is carried out deodorization, stirred once in every interval 2-4 hour, stir 4-5 time, leave standstill and use the absorbent cotton bag filtration to get final product after 5-7 days;
(5) ageing
Liquor after pineapple juice, tea vat liquor, syrup and the deodorization is poured in the ageing basin, mixed, ageing 20-30 days, filter through mode of reverse osmosis, get its supernatant liquor;
(6) finished product
Supernatant liquor is namely made pineapple tea wine through storage, clarification, filtration, sterilization, packaging process.
CN 201210269240 2012-07-31 2012-07-31 Pineapple tea wine CN102827742B (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104450400A (en) * 2014-12-13 2015-03-25 安徽安特食品股份有限公司 Preparation method of tea wine

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103642649A (en) * 2013-11-11 2014-03-19 高晶晶 Tea and fruit wine and preparation method thereof
CN103992929B (en) * 2014-06-10 2015-07-22 南京信息工程大学 Healthy snow chrysanthemum tea wine with blood pressure and blood fat reducing effects and preparation method of healthy snow chrysanthemum tea wine
CN103992928B (en) * 2014-06-10 2015-07-01 南京信息工程大学 Rambutan/Thamnolia vermicularia tea wine and preparation method thereof
CN105886299A (en) * 2016-06-29 2016-08-24 贵州蛮王酒业有限公司 Grapefruit tea wine
CN106854615A (en) * 2016-12-22 2017-06-16 阜阳市殿兴农业科技有限公司 A kind of nutrition and health care black tea pineapple wine
CN107312685A (en) * 2017-08-30 2017-11-03 靖西市金峰贸易有限公司 A kind of brewing method of emblic fruit wine

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1778884A (en) * 2004-11-18 2006-05-31 大连华翰酒业有限公司 Tea wine and its production
CN101153243B (en) * 2006-09-27 2011-10-12 梁建国 Multi-fruit wine and method of producing the same
CN101701175A (en) * 2009-10-31 2010-05-05 江苏远鸿食品有限公司 Method for making tangerine tea liquor

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104450400A (en) * 2014-12-13 2015-03-25 安徽安特食品股份有限公司 Preparation method of tea wine

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