CN102827746B - Apple tea wine - Google Patents
Apple tea wine Download PDFInfo
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- CN102827746B CN102827746B CN 201210271324 CN201210271324A CN102827746B CN 102827746 B CN102827746 B CN 102827746B CN 201210271324 CN201210271324 CN 201210271324 CN 201210271324 A CN201210271324 A CN 201210271324A CN 102827746 B CN102827746 B CN 102827746B
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Abstract
The invention discloses an apple tea wine. Each 500 parts of apple tea wine is prepared from the following raw materials: 30-40 parts of green tea, 20-30 parts of apples, 10-20 parts of cortex cinnamomi, 10-20 parts of willow leaves, 10-20 parts of roselle dried calyx, 10-20 parts of rhizoma polygonati, 20-30 parts of white spirits, 15-25 parts of cane sugars, 10-15 parts of fructose, 5-10 parts of xylitol, 5-10 parts of lemon juices and the balance of water. According to the apple tea wine, the nutrient medicinal values of the raw materials such as the apples and the green tea can be combined, the apple tea wine prepared by utilizing the modern wine making technology is rich in tea aroma, novel in mouthfeeling, rich in nutrition, 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, easy operation, low production cost, convenience in general promotion, and easy realization of standardized, normalized and industrial production.
Description
Technical field
The present invention relates to a kind of apple 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, apple tea wine that mouthfeel is good.
The technical solution used in the present invention is as follows:
Apple tea wine, it is characterized in that per 500 weight part apple tea wine are made by following raw materials according: green tea 30-40, apple 20-30, Chinese cassia tree 10-20, Folium Pterocaryae 10-20, Roselle Calyx dried flower calyx 10-20, sealwort 10-20, liquor 50-60, sucrose 15-25, fructose 10-15, Xylitol 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 apple tea wine:
Described liquor is not add the distilling liquor of using alcohol.
The preparation method of described apple tea wine is characterized in that may further comprise the steps:
(1) squeezes the juice
With apple peel, squeeze the juice, through 100-120 ℃ of high-temperature sterilization 20-40min, refilter and namely get Sucus Mali pumilae;
(2) preparation of tea vat liquor
Earlier green tea, Chinese cassia tree, Folium Pterocaryae, Roselle Calyx dried flower calyx, sealwort are put into the rotary-cutting type pulverizer and are pulverized, 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 Xylitol, 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 Sucus Mali pumilae, 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 apple 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 apple and green tea, and the apple 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 apple tea wine are made by following raw materials according: green tea 30, apple 22, Chinese cassia tree 11, Folium Pterocaryae 10, Roselle Calyx dried flower calyx 10, sealwort 10, liquor 50, sucrose 15, fructose 10, Xylitol 5, lemon juice 6, surplus are water.Described liquor is not add the distilling liquor of using alcohol.
The preparation method of apple tea wine may further comprise the steps:
(1) squeezes the juice
With apple peel, squeeze the juice, through 120 ℃ of high-temperature sterilization 30 min, refilter and namely get Sucus Mali pumilae;
(1) preparation of tea vat liquor
Earlier green tea, Chinese cassia tree, Folium Pterocaryae, Roselle Calyx dried flower calyx, sealwort are put into the rotary-cutting type pulverizer and are pulverized, 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 Xylitol, 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 Sucus Mali pumilae, 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 apple tea wine through storage, clarification, filtration, sterilization, packaging process.
Embodiment 2
Per 500 weight part apple tea wine are made by following raw materials according: green tea 34, apple 24, Chinese cassia tree 12, Folium Pterocaryae 13, Roselle Calyx dried flower calyx 13, sealwort 12, liquor 55, sucrose 18, fructose 12, Xylitol 7, lemon juice 7, surplus are water.Described liquor is not add the distilling liquor of using alcohol.
The preparation method of apple tea wine is with embodiment 1.
Embodiment 3
Per 500 weight part apple tea wine are made by following raw materials according: green tea 36, apple 27, Chinese cassia tree 15, Folium Pterocaryae 16, Roselle Calyx dried flower calyx 16, sealwort 17, liquor 57, sucrose 21, fructose 13, Xylitol 7, lemon juice 8, surplus are water.Described liquor is not add the distilling liquor of using alcohol.
The preparation method of apple tea wine is with embodiment 1.
Embodiment 4
Per 500 weight part apple tea wine are made by following raw materials according: green tea 38, apple 28, Chinese cassia tree 17, Folium Pterocaryae 18, Roselle Calyx dried flower calyx 18, sealwort 19, liquor 59, sucrose 24, fructose 15, Xylitol 8, lemon juice 9, surplus are water.
The preparation method of apple tea wine is with embodiment 1.
Claims (1)
1. apple tea wine, it is characterized in that per 500 weight part apple tea wine are made by following raw materials according: green tea 30-40, apple 20-30, Chinese cassia tree 10-20, Folium Pterocaryae 10-20, Roselle Calyx dried flower calyx 10-20, sealwort 10-20, liquor 50-60, sucrose 15-25, fructose 10-15, Xylitol 5-10, lemon juice 5-10, surplus are water.
2, a kind of preparation method of apple tea wine as claimed in claim 1 is characterized in that may further comprise the steps:
(1) squeezes the juice
With apple peel, squeeze the juice, through 100-120 ℃ of high-temperature sterilization 20-40min, refilter and namely get Sucus Mali pumilae;
(2) preparation of tea vat liquor
Earlier green tea, Chinese cassia tree, Folium Pterocaryae, Roselle Calyx dried flower calyx, sealwort are put into the rotary-cutting type pulverizer and pulverized, pulverized the 90-95 ℃ of boiling water lixiviate repeatedly in back, 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 Xylitol, 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 granulated sugar silt pot, cause the chaff slurry 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 Sucus Mali pumilae, 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 apple tea wine through storage, clarification, filtration, sterilization, packaging process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210271324 CN102827746B (en) | 2012-07-31 | 2012-07-31 | Apple tea wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210271324 CN102827746B (en) | 2012-07-31 | 2012-07-31 | Apple tea wine |
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| CN102827746A CN102827746A (en) | 2012-12-19 |
| CN102827746B true CN102827746B (en) | 2013-10-09 |
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| CN 201210271324 Expired - Fee Related CN102827746B (en) | 2012-07-31 | 2012-07-31 | Apple tea wine |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103509674B (en) * | 2013-09-10 | 2016-01-20 | 安徽省天旭茶业有限公司 | A kind of Mint medlar milk tea 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 |
| CN105062842A (en) * | 2015-07-27 | 2015-11-18 | 林曙晓 | Wine preparation method |
| CN106544232A (en) * | 2016-12-25 | 2017-03-29 | 重庆星湖茶酒厂 | A kind of applejack |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088807A (en) * | 1993-01-01 | 1994-07-06 | 李永林 | Black hair wine and manufacture method thereof |
| CN1796532A (en) * | 2004-12-22 | 2006-07-05 | 王让 | Roselle wine |
| CN101003775A (en) * | 2006-12-28 | 2007-07-25 | 姚茂君 | Method for producing health protection tea wine of ampelopsis grossedentata, and product |
| CN101343602A (en) * | 2008-08-28 | 2009-01-14 | 黄莹 | Apple vinous liquor and preparation method thereof |
-
2012
- 2012-07-31 CN CN 201210271324 patent/CN102827746B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088807A (en) * | 1993-01-01 | 1994-07-06 | 李永林 | Black hair wine and manufacture method thereof |
| CN1796532A (en) * | 2004-12-22 | 2006-07-05 | 王让 | Roselle wine |
| CN101003775A (en) * | 2006-12-28 | 2007-07-25 | 姚茂君 | Method for producing health protection tea wine of ampelopsis grossedentata, and product |
| CN101343602A (en) * | 2008-08-28 | 2009-01-14 | 黄莹 | Apple vinous liquor and preparation method thereof |
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| CN102827746A (en) | 2012-12-19 |
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