CN104004634A

CN104004634A - Pu-erh golden camellia wine and preparation method

Info

Publication number: CN104004634A
Application number: CN201410258105.7A
Authority: CN
Inventors: 卓长龙
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-06-12
Filing date: 2014-06-12
Publication date: 2014-08-27
Anticipated expiration: 2034-06-12
Also published as: CN104004634B

Abstract

The invention discloses pu-erh golden camellia wine and a preparation method. According to the method, the pu-erh golden camellia wine is prepared from pu-erh golden camellia fungus compressed tea as an auxiliary material and pure-grain white spirit as base wine according to the weight ratio of 1:50-1:200 through elaborate processing. Multiple beneficial components of pu-erh tea and golden camellia fungi are integrated, the pile fermentation smell is avoided, the flavor of hydnoraceae and the flavor of rice wine complement each other, and the pu-erh golden camellia wine tastes mellow and sweet; besides, the number of ingredients is small, the preparation time is short, and the color and luster of the wine can be adjusted by adding or changing the ingredients according to needs.

Description

Pu'er Camellia nitidissima Chi wine and preparation method

Technical field

The present invention relates to beverage, specifically a kind of Pu'er Camellia nitidissima Chi wine and preparation method.

Background technology

Assembled alcoholic drinks is the large class of one in wine, and it is to take fermented wine, liquor or edible ethanol as base wine, adds edible auxiliary material or foodstuff additive to allocate, and mixes or reprocesses and make.If with the flower of edible plant, stem, really, root is mixed with, and is plant assembled alcoholic drinks, by the difference and the method for making difference that add plant, formation color, the various plant assembled alcoholic drinks that matter is different, the wine of making as major auxiliary burden with tealeaves, just be tea wine, it is integrated the functional characteristics of the several functions of tealeaves food and medicament dual-purpose and wine is organic.The patent No. is 200410022533.6, being named as " a kind of Pu'er tea wine and preparation method " is exactly wherein a kind of, the peculiar flavour of reddish brown even bright, the Chen Xiang of its existing Leaf of Assam Tea, the fragrance that has again white wine, be subject to some liking, yet also have the wet heap smell that groups of people are connected with Leaf of Assam Tea to be difficult to accept; The major auxiliary burden tea adopting is common Leaf of Assam Tea, lacking the patent No. is that " golden flower " described in 201210023701.8 " Pu'er golden flower bacterium compressed tea and method for makings " is the loose capsule bacterium of coronoid process, therefore nourishing function is inferior many, and multiple auxiliary materials must be soaked more than 6 months in method for making, consuming time long, the wine and women-sensual pursuits pool of producing is comparatively single, changes little.

Summary of the invention

For the deficiency in above-mentioned technology, object of the present invention to provide exactly a kind of can reject wet heap taste, more comprehensively, auxiliary material is simple for health functions, the preparation time is short, and the depth of wine and women-sensual pursuits Pu'er Camellia nitidissima Chi wine and the preparation method that can adjust.

Pu'er Camellia nitidissima Chi wine is to take Leaf of Assam Tea to be mixed with as auxiliary material adds base wine, and feature is to make auxiliary material with Pu'er golden flower bacterium compressed tea, with pure grain distilling liquor, makes base wine, through fragmentation, hot steaming, taste removal, hot steeping in wine carry, white spirit mixing, clarification filtration, packing form;

The feature of this tea wine is that the weight proportion of auxiliary material and base wine is 1:50-200;

The preparation method of Pu'er Camellia nitidissima Chi wine is to take Leaf of Assam Tea to be mixed with as auxiliary material adds base wine, it is characterized in that take that Pu'er golden flower bacterium compressed tea is auxiliary material, with pure grain distilling liquor, makes base wine, by following operation processing and fabricating:

(1) Pu'er golden flower bacterium compressed tea fragmentation is standby;

(2) with 100-103 ℃ of hot decatize tea 40-60 minute, hang standby;

(3) with the brewing grains white spirit of 40 °-70 °, boil the road by tea wine weight ratio 1:20 tea-making 4-5, it is standby that leaching juice is mixed into tea wine stoste;

(4) tea wine stoste and 40 ° of-70 ° of pure grain distilling liquors are blent by the proportioning of 1:1.5-9;

(5) packing after clarification filtration.

Pu'er golden flower bacterium compressed tea that the present invention adopts is rich in a large number " golden flower " to the useful coronoid process of the human body capsule bacterium that falls apart, so the wine of making is except the effective constituent that Leaf of Assam Tea has, also increase " golden flower " contained many biologically active substances, greatly strengthened the health functions to human body; Through heat, steam de-taste, except having abandoned wet heap taste, increased golden flower bacterium newly fragrant, blend on demand and can present by micro-Huang, shallow orange until the wine color of chocolate, and limpid taste glycol is smooth; Auxiliary material is single, Production Time is short, is a kind of good tea wine and preparation method.

Embodiment

providing embodiment is below described further:

embodiment mono-:

Take 2kg Pu'er golden flower bacterium compressed tea by its fragmentation, pack gauze bag into and enter food steamer with 100 ℃ of steam heating taste removals 60 minutes, take out spreading for cooling, putting into container divides and brews for 5 times with 50 ° of pure grain distilling liquor 40kg that boil, each immersion 30 minutes, leaching juice, is finally mixed into tea wine stoste respectively, again with the pure rice wine of 60kg50 ° with stoste is blent and through clarification filtration, be distributed into Pu'er Camellia nitidissima Chi wine finished product that bottle obtains color and luster chocolate.

embodiment bis-:

Take Pu'er golden flower bacterium compressed tea 3kg, through fragmentation, packing gauze bag into inserts in food steamer, with 103 ℃ of steam heating, remove wet heap taste 50 minutes, taking-up cools, and puts into again container and divides and brew for 4 times with 60 ° of sticky rice wine 60kg that boil, each bubble 50 minutes, difference leaching juice, finally all juice is mixed into tea wine stoste, then blends with 480kg60 ° of sticky rice wine and stoste, after clarification filtration, just can obtain light orange-red Pu'er Camellia nitidissima Chi wine, packing.

Claims

1. Pu'er Camellia nitidissima Chi wine is to take Leaf of Assam Tea as auxiliary material, adds base wine and is mixed with, and it is characterized in that making auxiliary material with Pu'er golden flower compressed tea, with pure grain distilling liquor, makes base wine, through broken, heat, steams taste removal, and the steeping in wine that boils is carried, white spirit mixing, clarification filtration, packing form.

2. by Pu'er claimed in claim 1 Camellia nitidissima Chi wine, the weight proportion that it is characterized in that auxiliary material and base wine is 1:50-200.

3. the preparation method of Pu'er Camellia nitidissima Chi wine is that to take Leaf of Assam Tea formulated as auxiliary material adds base wine, it is characterized in that take that Pu'er golden flower bacterium compressed tea is auxiliary material, with pure grain distilling liquor, makes base wine, by following operation processing and fabricating:

(1) Pu'er golden flower bacterium compressed tea fragmentation is standby;

(2) with 100-103 ℃ of heat steam, steam tea 40-60 minute, hang standby;

(3) with the pure grain distilling liquor of 50 °-70 °, by tea wine weight ratio 1:20, boil tea-making 4-5 road, it is standby that leaching juice is mixed into tea wine stoste;

(4) tea wine stoste and 50 ° of-70 ° of brewing grains white spirits are blent by the proportioning of 1.5-9;

(5) packing after clarification filtration.