CN102839106A - Lily tea liquor - Google Patents

Abstract

The invention discloses a lily tea liquor. Every 500 parts by weight of lily tea liquor is prepared from the following raw materials: 30-40 parts of green tea, 10-20 parts of lily, 10-20 parts of lecai, 10-20 parts of ginger, 10-20 parts of hawk tea, 50-60 parts of liquor, 15-25 parts of sucrose, 10-15 parts of maltose, 5-10 parts of xylitol, 5-10 parts of lemon juice and the balance of water. The lily tea liquor prepared through a modern brewage technology by combining the nutritional and medical values of lily, green tea and other raw materials is intense in tea aroma, novel in mouthfeel and rich in nutrition, and is a brand new health care liquor; and drinking the lily tea liquor a little for a long time can achieve the effects of health maintenance and health care. The preparation method is simple and easy to operate, low in production cost, favorable for popularization and easy to realize standardized and normalized factory production.

Description

A kind of lily bulb tea wine

Technical field

The present invention relates to a kind of lily bulb 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.Along with the progress of social development, People more and more is recognized the harm of long-term drinking high wine to health, so 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, and we can be with tealeaves and the wine making tea wine that combines; 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, lily bulb tea wine that mouthfeel is good.

The technical scheme that the present invention adopts is following:

Lily bulb tea wine; It is characterized in that;, per 500 weight part lily bulb tea wine are processed by following raw materials according: green tea 30-40, lily 10-20 、 le dish 10-20, ginger 10-20, Radix Actinodaphnes Cupularis 10-20, liquor 20-30, sucrose 15-25, SANMALT-S 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 lily bulb tea wine:

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

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

(1) preparation of tea vat liquor

Earlier green tea, lily, le dish, ginger, Radix Actinodaphnes Cupularis are put into the rotary-cutting type kibbler and are pulverized, has pulverized afterwards with 90-95 ℃ of boiling water lixiviate 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 filtrating cool to room temperature is subsequent use;

(2) boil syrup

In an amount of 90-95 ℃ boiling water, add sucrose, SANMALT-S, 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 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, stirring in every interval 2-4 hour is once stirred 4-5 time, leaves standstill after 5-7 days to get final product with the absorbent cotton bag filtration;

(4) ageing

Liquor after 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;

(5) finished product

Supernatant liquid is promptly processed lily bulb tea wine through storage, clarification, filtration, sterilization, packaging process.

Beneficial effect of the present invention is following:

1) the present invention has combined the nutritional medicinal value of raw materials such as lily and green tea, and the lily bulb tea wine tea that utilizes modern brewing technology to prepare is aromatic strongly fragrant, and mouthfeel is novel; 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

Below in conjunction with specific embodiment the present invention is further described:

Embodiment 1

Per 500 weight part lily bulb tea wine lily bulb tea wine are processed by following raw materials according: green tea 32, lily 12 、 le dishes 12, ginger 12, Radix Actinodaphnes Cupularis 10, liquor 50, sucrose 15, SANMALT-S 12, Xylitol 6, lemon juice 6, surplus are water.Described liquor is not add the distilling liquor of using alcohol.

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

(1) preparation of tea vat liquor

Earlier green tea, lily, le dish, ginger, Radix Actinodaphnes Cupularis are put into the rotary-cutting type kibbler 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 filtrating cool to room temperature is subsequent use;

(2) boil syrup

In 95 ℃ of an amount of boiling water, add sucrose, SANMALT-S, 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 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 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;

(5) finished product

Supernatant liquid is promptly processed lily bulb tea wine through storage, clarification, filtration, sterilization, packaging process.

Embodiment 2

Per 500 weight part lily bulb tea wine are processed by following raw materials according: green tea 34, lily 15 、 le dishes 13, ginger 14, Radix Actinodaphnes Cupularis 13, liquor 54, sucrose 18, SANMALT-S 13, Xylitol 8, lemon juice 7, surplus are water.Described liquor is not add the distilling liquor of using alcohol.

The preparation method of lily bulb tea wine is with embodiment 1.

Embodiment 3

Per 500 weight part lily bulb tea wine are processed by following raw materials according: green tea 37, lily 18 、 le dishes 18, ginger 17, Radix Actinodaphnes Cupularis 16, liquor 55, sucrose 20, SANMALT-S 14, Xylitol 8, lemon juice 8, surplus are water.Described liquor is not add the distilling liquor of using alcohol.

The preparation method of lily bulb tea wine is with embodiment 1.

Embodiment 4

Per 500 weight part lily bulb tea wine are processed by following raw materials according: green tea 39, lily 20 、 le dishes 19, ginger 18, Radix Actinodaphnes Cupularis 18, liquor 57, sucrose 25, SANMALT-S 15, Xylitol 10, lemon juice 10, surplus are water.Described liquor is not add the distilling liquor of using alcohol.

The preparation method of lily bulb tea wine is with embodiment 1.

Claims (4)

1. lily bulb tea wine; It is characterized in that per 500 weight part lily bulb tea wine are processed by following raw materials according: green tea 30-40, lily 10-20 、 le dish 10-20, ginger 10-20, Radix Actinodaphnes Cupularis 10-20, liquor 50-60, sucrose 15-25, SANMALT-S 10-15, Xylitol 5-10, lemon juice 5-10, surplus are water.

2. lily bulb tea wine according to claim 1 is characterized in that, one of each prescription in the weight part of each feed composition such as the following table in the described lily bulb tea wine:

。

3. lily bulb tea wine according to claim 1 and 2 is characterized in that, described liquor is not add the distilling liquor of using alcohol.

4. the preparation method of a lily bulb tea wine according to claim 1 or claim 2 is characterized in that may further comprise the steps:

(1) preparation of tea vat liquor

Earlier green tea, lily, le dish, ginger, Radix Actinodaphnes Cupularis are put into the rotary-cutting type kibbler and are pulverized, has pulverized afterwards with 90-95 ℃ of boiling water lixiviate 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 filtrating cool to room temperature is subsequent use;

(2) boil syrup

In an amount of 90-95 ℃ boiling water, add sucrose, SANMALT-S, 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 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, stirring in every interval 2-4 hour is once stirred 4-5 time, leaves standstill after 5-7 days to get final product with the absorbent cotton bag filtration;

(4) ageing

Liquor after 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;

(5) finished product

Supernatant liquid is promptly processed lily bulb tea wine through storage, clarification, filtration, sterilization, packaging process.