CN105176728A - Pu'er tea slurry-fruit juice wine and preparation method thereof - Google Patents
Pu'er tea slurry-fruit juice wine and preparation method thereof Download PDFInfo
- Publication number
- CN105176728A CN105176728A CN201510504498.XA CN201510504498A CN105176728A CN 105176728 A CN105176728 A CN 105176728A CN 201510504498 A CN201510504498 A CN 201510504498A CN 105176728 A CN105176728 A CN 105176728A
- Authority
- CN
- China
- Prior art keywords
- clear
- fermentation
- kilograms
- sucus
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 title abstract description 11
- 235000020339 pu-erh tea Nutrition 0.000 title abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 239000002002 slurry Substances 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004821 distillation Methods 0.000 claims abstract description 8
- 241000219095 Vitis Species 0.000 claims description 45
- 235000009392 Vitis Nutrition 0.000 claims description 35
- 239000000284 extract Substances 0.000 claims description 30
- 235000015203 fruit juice Nutrition 0.000 claims description 23
- 238000005119 centrifugation Methods 0.000 claims description 14
- 239000006228 supernatant Substances 0.000 claims description 14
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 10
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- 230000002269 spontaneous effect Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 3
- 241001122767 Theaceae Species 0.000 claims 4
- 230000003064 anti-oxidating effect Effects 0.000 abstract 2
- 235000019674 grape juice Nutrition 0.000 abstract 2
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 abstract 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000015197 apple juice Nutrition 0.000 abstract 1
- 235000021448 clear apple juice Nutrition 0.000 abstract 1
- 239000001040 synthetic pigment Substances 0.000 abstract 1
- 235000014620 theaflavin Nutrition 0.000 abstract 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 abstract 1
- 229940026509 theaflavin Drugs 0.000 abstract 1
- 235000008118 thearubigins Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 23
- 235000013616 tea Nutrition 0.000 description 20
- 235000013305 food Nutrition 0.000 description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 239000002932 luster Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 4
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid group Chemical group C(C1=CC=CC=C1)(=O)O WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 3
- 229960001462 sodium cyclamate Drugs 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- 229940075582 sorbic acid Drugs 0.000 description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 239000004287 Dehydroacetic acid Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000012735 amaranth Nutrition 0.000 description 2
- 239000004178 amaranth Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 235000019258 dehydroacetic acid Nutrition 0.000 description 2
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 2
- 229940061632 dehydroacetic acid Drugs 0.000 description 2
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019225 fermented tea Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- LCCDINSFSOALJK-UHFFFAOYSA-N 1,3,4-trimethylpurine-2,6-dione Chemical compound O=C1N(C)C(=O)N(C)C2(C)N=CN=C21 LCCDINSFSOALJK-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000011133 lead Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a Pu'er tea slurry-fruit juice wine. The Pu'er tea slurry-fruit juice wine comprises the following main raw materials by weight: 20 to 30 kg of clear grape juice, 10 to 20 kg of clear apple juice and 5 to 15 kg of Pu'er tea slurry. The raw materials are mixed with water for fermentation, then sugar content is adjusted and fermentation is carried out again so as to prepare the Pu'er tea slurry-fruit juice wine. According to the invention, theaflavin and thearubigin are extracted through fermentation and distillation and are then combined with grape juice and apple juice for fermentation; due to the scarlet color and antioxidation function of the Pu'er tea, the prepared Pu'er tea slurry-fruit juice wine has a brownish red color and an improved antioxidation function; and addition of artificially synthetic pigment is not needed, so the wine has a natural color, is free of an additive and is a purely green drink.
Description
Technical field
The present invention relates to technical field of food science, particularly relate to a kind of Pu'er fruit juice tea slurry wine and preparation method thereof.
Background technology
China is the country of making wine in the world the earliest, and have long spirits culture history, drinks is various in style, will consume a large amount of alcoholic beverage every year.Traditional alcoholic beverage spirituosity amount is high, less to the health-care effect of human body, and traditional alcoholic beverage of this high number of degrees of people's long-term drinking can impair one's health, and therefore, has now commercially occurred various mild health care alcohol beverage.
China is also traditional Tea Production and consumption big country, and tea-drinking culture is with a long history, containing many compositions useful to human body in tealeaves, and has certain nourishing function.Such as Leaf of Assam Tea, Leaf of Assam Tea is the elite of China's history in thousand precipitation, the rarity of the Chinese nation, the trace element containing a large amount of human body institute palpus in Leaf of Assam Tea.Mainly contain: the various trace element useful to human body and the natural mill bases such as yellow theine, black tea element, trimethyl-xanthine and Q-carotene, VITMAIN B1, B2 and injection Vitamin B_6.
Particularly yellow theine, black tea element medically to be delivered at internal authority by JAMA and TAMA and are known as " soft gold ", there is unique function that is hypotensive, blood fat, yellow theine not only can the cholesterol in enteron aisle be combined, the cholesterol reduced in food is drawn, and can also press down the synthesis of human body own cholesterol.
Summary of the invention
The present invention, according to the deficiencies in the prior art, provides Pu'er fruit juice tea slurry wine that a kind of aroma is unique, color and luster is ruddy, nutritious and preparation method thereof.
The present invention realizes like this, a kind of Pu'er fruit juice tea slurry wine, described Pu'er fruit juice tea slurry wine starch with dry Leaf of Assam Tea, clear Sucus Vitis viniferae and clear Sucus Mali pumilae are main raw material, and the weight proportion of each raw material is: clear Sucus Vitis viniferae: 20 ~ 30 kilograms, clear Sucus Mali pumilae: 10 ~ 20 kilograms, Leaf of Assam Tea starches: 5 ~ 15 kilograms; And hydrous water ferments, adjusted by sugar, again carry out fermentation and form; Its preparation method comprises the steps:
The first step: mixed according to the ratio of weight part 1:3 by the warm water of dry Leaf of Assam Tea with 30 DEG C ~ 50 DEG C, soak, soak time is 2.5 ~ 5 hours, spontaneous fermentation, after fermentation, then carries out 5 ~ 15 kilograms, distillation extraction Leaf of Assam Tea slurry, and is cooled to 30 DEG C;
Second step: grape is squeezed into Sucus Vitis viniferae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Vitis viniferae 20 ~ 30 kilograms;
3rd step: apple is squeezed into Sucus Mali pumilae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Mali pumilae 10 ~ 20 kilograms;
4th step: the clear Sucus Vitis viniferae extracted in second step and the 3rd step and clear Sucus Mali pumilae are joined extract in the first step Leaf of Assam Tea slurry in, stir, and adjusted by sugar, carry out training viable yeast again, carry out just fermentation, fermentation time is 50 ~ 60 hours, carrying out throw out separating treatment, extract the stillness of night, again carry out sugar-free anaerobic fermentation, fermentation time is 100 ~ 150 hours;
5th step: after anaerobic fermentation, carries out deactivation, and seals up for safekeeping, enters the nature maturation period, and the curing time is 6 months, carries out filling after slaking.
Preferably, the weight proportion of described each raw material is: clear Sucus Vitis viniferae: 25 kilograms, clear Sucus Mali pumilae: 15 kilograms, Leaf of Assam Tea slurry: 10 kilograms.
Preferably, the preparation method of described Pu'er fruit juice tea slurry wine comprises the steps:
The first step: mixed according to the ratio of weight part 1:3 by the warm water of dry Leaf of Assam Tea with 35 DEG C, soak, soak time is 3 hours, spontaneous fermentation, after fermentation, then carries out distillation extraction Leaf of Assam Tea and starches 10 kilograms, and be cooled to 30 DEG C;
Second step: grape is squeezed into Sucus Vitis viniferae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Vitis viniferae 25 kilograms;
3rd step: apple is squeezed into Sucus Mali pumilae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Mali pumilae 15 kilograms;
4th step: the clear Sucus Vitis viniferae extracted in second step and the 3rd step and clear Sucus Mali pumilae are joined extract in the first step Leaf of Assam Tea slurry in, stir, and adjusted by sugar, carry out training viable yeast again, carry out just fermentation, fermentation time is 50 ~ 60 hours, carrying out throw out separating treatment, extract the stillness of night, again carry out sugar-free anaerobic fermentation, fermentation time is 120 hours;
5th step: after anaerobic fermentation, carries out deactivation, and seals up for safekeeping, enters the nature maturation period, and the curing time is 6 months, carries out filling after slaking.
The advantage of a kind of Pu'er provided by the invention fruit juice tea slurry wine and preparation method thereof is: technical scheme of the present invention, by the yellow theine of fermented distilled extraction, black tea element, joins Sucus Vitis viniferae, Sucus Mali pumilae merges fermentation.Due to Leaf of Assam Tea self color and luster laking, and the anti-oxidant function of self, the color and luster ancestor making it wine is red, increases self anti-oxidant function of wine.More do not need the pigment adding synthetic, accomplish this product natural in color, additive-free, pure green drink.
In Aged Pu 'er Tea tea, aged aroma can promote wine ripening degree, proves according to the test of several years, and send out with Leaf of Assam Tea and fruit juice the wine that alcohol brewages, Leaf of Assam Tea is full fermented tea, and self dark fragrance of Aged Pu 'er Tea accelerates wine and go out remarkably the fragrant cycle during fermenting and aging.Fruit juice tea in comparison Pu'er is starched the pure juice wine brewageed and just can be gone out perfume (or spice) remarkably in six months by experiment, is equivalent to the grape wine color, smell and taste of more than 2 years, greatly improves business capital rate of utilization.
Embodiment
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment one:
A kind of Pu'er fruit juice tea slurry wine, described Pu'er fruit juice tea slurry wine starch with dry Leaf of Assam Tea, clear Sucus Vitis viniferae and clear Sucus Mali pumilae are main raw material, and the weight proportion of each raw material is: clear Sucus Vitis viniferae: 20 ~ 30 kilograms, clear Sucus Mali pumilae: 10 ~ 20 kilograms, Leaf of Assam Tea starches: 5 ~ 15 kilograms; And hydrous water ferments, adjusted by sugar, again carry out fermentation and form; Its preparation method comprises the steps:
The first step: mixed according to the ratio of weight part 1:3 by the warm water of dry Leaf of Assam Tea with 30 DEG C ~ 50 DEG C, soak, soak time is 2.5 ~ 5 hours, spontaneous fermentation, after fermentation, then carries out 5 ~ 15 kilograms, distillation extraction Leaf of Assam Tea slurry, and is cooled to 30 DEG C;
Second step: grape is squeezed into Sucus Vitis viniferae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Vitis viniferae 20 ~ 30 kilograms;
3rd step: apple is squeezed into Sucus Mali pumilae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Mali pumilae 10 ~ 20 kilograms;
4th step: the clear Sucus Vitis viniferae extracted in second step and the 3rd step and clear Sucus Mali pumilae are joined extract in the first step Leaf of Assam Tea slurry in, stir, and adjusted by sugar, carry out training viable yeast again, carry out just fermentation, fermentation time is 50 ~ 60 hours, carrying out throw out separating treatment, extract the stillness of night, again carry out sugar-free anaerobic fermentation, fermentation time is 100 ~ 150 hours;
5th step: after anaerobic fermentation, carries out deactivation, and seals up for safekeeping, enters the nature maturation period, and the curing time is 6 months, carries out filling after slaking.
Embodiment two:
A kind of Pu'er fruit juice tea slurry wine, described Pu'er fruit juice tea slurry wine is starched with dry Leaf of Assam Tea, Sucus Vitis viniferae and clear Sucus Mali pumilae are main raw material clearly, the weight proportion of each raw material is: clear Sucus Vitis viniferae: 25 kilograms, clear Sucus Mali pumilae: 15 kilograms, Leaf of Assam Tea slurry: 10 kilograms, and hydrous water ferments, adjusted by sugar, again carry out fermentation and form; Its preparation method comprises the steps:
The first step: mixed according to the ratio of weight part 1:3 by the warm water of dry Leaf of Assam Tea with 30 DEG C ~ 50 DEG C, soak, soak time is 2.5 ~ 5 hours, spontaneous fermentation, after fermentation, then carries out 5 ~ 15 kilograms, distillation extraction Leaf of Assam Tea slurry, and is cooled to 30 DEG C;
Second step: grape is squeezed into Sucus Vitis viniferae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Vitis viniferae 20 ~ 30 kilograms;
3rd step: apple is squeezed into Sucus Mali pumilae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Mali pumilae 10 ~ 20 kilograms;
4th step: the clear Sucus Vitis viniferae extracted in second step and the 3rd step and clear Sucus Mali pumilae are joined extract in the first step Leaf of Assam Tea slurry in, stir, and adjusted by sugar, carry out training viable yeast again, carry out just fermentation, fermentation time is 50 ~ 60 hours, carrying out throw out separating treatment, extract the stillness of night, again carry out sugar-free anaerobic fermentation, fermentation time is 100 ~ 150 hours;
5th step: after anaerobic fermentation, carries out deactivation, and seals up for safekeeping, enters the nature maturation period, and the curing time is 6 months, carries out filling after slaking.
Embodiment three:
A kind of Pu'er fruit juice tea slurry wine, described Pu'er fruit juice tea slurry wine is starched with dry Leaf of Assam Tea, Sucus Vitis viniferae and clear Sucus Mali pumilae are main raw material clearly, the weight proportion of each raw material is: clear Sucus Vitis viniferae: 25 kilograms, clear Sucus Mali pumilae: 15 kilograms, Leaf of Assam Tea slurry: 10 kilograms, and hydrous water ferments, adjusted by sugar, again carry out fermentation and form; Its preparation method comprises the steps:
The first step: mixed according to the ratio of weight part 1:3 by the warm water of dry Leaf of Assam Tea with 35 DEG C, soak, soak time is 3 hours, spontaneous fermentation, after fermentation, then carries out distillation extraction Leaf of Assam Tea and starches 10 kilograms, and be cooled to 30 DEG C;
Second step: grape is squeezed into Sucus Vitis viniferae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Vitis viniferae 25 kilograms;
3rd step: apple is squeezed into Sucus Mali pumilae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Mali pumilae 15 kilograms;
4th step: the clear Sucus Vitis viniferae extracted in second step and the 3rd step and clear Sucus Mali pumilae are joined extract in the first step Leaf of Assam Tea slurry in, stir, and adjusted by sugar, carry out training viable yeast again, carry out just fermentation, fermentation time is 50 ~ 60 hours, carrying out throw out separating treatment, extract the stillness of night, again carry out sugar-free anaerobic fermentation, fermentation time is 120 hours;
5th step: after anaerobic fermentation, carries out deactivation, and seals up for safekeeping, enters the nature maturation period, and the curing time is 6 months, carries out filling after slaking.
Guangdong Dongguan Quality Supervision and Inspection Center entrusted by Pu'er fruit juice tea slurry wine that the embodiment of the present invention three prepares gained, according to:
GB/T15038-2006 grape wine, fruit wine universaling analysis method;
GB/T10345-2007 Liquor Analysis Methods;
The mensuration of GB5009.12-2010 national food safety standard Pb in food;
The mensuration of Sodium cyclamate in GB/T5009.97-2003 food;
The mensuration of soluble saccharin in GB/T5009.28-2003 food;
Sorbic Acid, benzoic mensuration in GB/T5009.29-2003 food;
The mensuration of GB/T5009.140-2003 Determination of Acesulfame-Kin Beverage;
The mensuration high performance liquid chromatography of dehydroacetic acid (DHA) in GB/T23377-2009 food;
The mensuration of synthetic coloring matter in GB/T5009.35-2003 food;
To test alcoholic strength, total acid, total reducing sugar, total ester, sugar-free extract, lead, iron, copper, methyl alcohol, Sodium cyclamate, Sorbic Acid, phenylformic acid, soluble saccharin, lemon yellow, amaranth, famille rose, Sunset yellow, light blue and acesulfame potassium.
Experimental result is:
| Sequence number | Test item | Unit symbol | Assay |
| 1 | Alcoholic strength | ％Vol | 13.4 |
| 2 | Total acid | g/L | 4.9 |
| 3 | Total reducing sugar | g/L | 9.1 |
| 4 | Total ester | g/L | 0.34 |
| 5 | Sugar-free extract | g/L | 17 |
| 6 | Plumbous | mg/L | Be less than 0.1 |
| 7 | Iron | mg/L | 4.3 |
| 8 | Copper | mg/L | Be less than 0.5 |
| 9 | Methyl alcohol | mg/L | 131 |
| 10 | Sodium cyclamate | g/Kg | Do not detect |
| 11 | Sorbic Acid | g/Kg | Do not detect |
| 12 | Phenylformic acid | g/Kg | Do not detect |
| 13 | Soluble saccharin | g/Kg | Do not detect |
| 14 | Lemon yellow | g/Kg | Do not detect |
| 15 | Amaranth | g/Kg | Do not detect |
| 16 | Carmine | g/Kg | Do not detect |
| 17 | Sunset yellow | g/Kg | Do not detect |
| 18 | Light blue | g/Kg | Do not detect |
| 19 | Acesulfame potassium | g/Kg | Do not detect |
The advantage of a kind of Pu'er provided by the invention fruit juice tea slurry wine and preparation method thereof is: technical scheme of the present invention, by the yellow theine of fermented distilled extraction, black tea element, joins Sucus Vitis viniferae, Sucus Mali pumilae merges fermentation.Due to Leaf of Assam Tea self color and luster laking, and the anti-oxidant function of self, the color and luster ancestor making it wine is red, increases self anti-oxidant function of wine.More do not need the pigment adding synthetic, accomplish this product natural in color, additive-free, pure green drink.
In Aged Pu 'er Tea tea, aged aroma can promote wine ripening degree, proves according to the test of several years, and send out with Leaf of Assam Tea and fruit juice the wine that alcohol brewages, Leaf of Assam Tea is full fermented tea, and self dark fragrance of Aged Pu 'er Tea accelerates wine and go out remarkably the fragrant cycle during fermenting and aging.Fruit juice tea in comparison Pu'er is starched the pure juice wine brewageed and just can be gone out perfume (or spice) remarkably in six months by experiment, is equivalent to the grape wine color, smell and taste of more than 2 years, greatly improves business capital rate of utilization.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. Pu'er fruit juice tea slurry wine, it is characterized in that, described Pu'er fruit juice tea slurry wine starch with dry Leaf of Assam Tea, clear Sucus Vitis viniferae and clear Sucus Mali pumilae are main raw material, and the weight proportion of each raw material is: clear Sucus Vitis viniferae: 20 ~ 30 kilograms, clear Sucus Mali pumilae: 10 ~ 20 kilograms, Leaf of Assam Tea starches: 5 ~ 15 kilograms; And hydrous water ferments, adjusted by sugar, again carry out fermentation and form; Its preparation method comprises the steps:
The first step: mixed according to the ratio of weight part 1:3 by the warm water of dry Leaf of Assam Tea with 30 DEG C ~ 50 DEG C, soak, soak time is 2.5 ~ 5 hours, spontaneous fermentation, after fermentation, then carries out 5 ~ 15 kilograms, distillation extraction Leaf of Assam Tea slurry, and is cooled to 30 DEG C;
Second step: grape is squeezed into Sucus Vitis viniferae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Vitis viniferae 20 ~ 30 kilograms;
3rd step: apple is squeezed into Sucus Mali pumilae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Mali pumilae 10 ~ 20 kilograms;
4th step: the clear Sucus Vitis viniferae extracted in second step and the 3rd step and clear Sucus Mali pumilae are joined extract in the first step Leaf of Assam Tea slurry in, stir, and adjusted by sugar, carry out training viable yeast again, carry out just fermentation, fermentation time is 50 ~ 60 hours, carrying out throw out separating treatment, extract the stillness of night, again carry out sugar-free anaerobic fermentation, fermentation time is 100 ~ 150 hours;
5th step: after anaerobic fermentation, carries out deactivation, and seals up for safekeeping, enters the nature maturation period, and the curing time is 6 months, carries out filling after slaking.
2. a kind of Pu'er according to claim 1 fruit juice tea slurry wine, it is characterized in that, the weight proportion of described each raw material is: clear Sucus Vitis viniferae: 25 kilograms, clear Sucus Mali pumilae: 15 kilograms, Leaf of Assam Tea slurry: 10 kilograms.
3. a kind of Pu'er according to claim 1 and 2 fruit juice tea slurry wine, it is characterized in that, its preparation method comprises the steps:
The first step: mixed according to the ratio of weight part 1:3 by the warm water of dry Leaf of Assam Tea with 35 DEG C, soak, soak time is 3 hours, spontaneous fermentation, after fermentation, then carries out distillation extraction Leaf of Assam Tea and starches 10 kilograms, and be cooled to 30 DEG C;
Second step: grape is squeezed into Sucus Vitis viniferae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Vitis viniferae 25 kilograms;
3rd step: apple is squeezed into Sucus Mali pumilae, leaves standstill 1 ~ 2 hour after squeezing, and adopts centrifugation apparatus centrifugal, extracts supernatant liquor, i.e. clear Sucus Mali pumilae 15 kilograms;
4th step: the clear Sucus Vitis viniferae extracted in second step and the 3rd step and clear Sucus Mali pumilae are joined extract in the first step Leaf of Assam Tea slurry in, stir, and adjusted by sugar, carry out training viable yeast again, carry out just fermentation, fermentation time is 50 ~ 60 hours, carrying out throw out separating treatment, extract the stillness of night, again carry out sugar-free anaerobic fermentation, fermentation time is 120 hours;
5th step: after anaerobic fermentation, carries out deactivation, and seals up for safekeeping, enters the nature maturation period, and the curing time is 6 months, carries out filling after slaking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510504498.XA CN105176728B (en) | 2015-08-17 | 2015-08-17 | A kind of Pu'er fruit juice tea slurry wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510504498.XA CN105176728B (en) | 2015-08-17 | 2015-08-17 | A kind of Pu'er fruit juice tea slurry wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105176728A true CN105176728A (en) | 2015-12-23 |
| CN105176728B CN105176728B (en) | 2018-01-09 |
Family
ID=54899163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510504498.XA Active CN105176728B (en) | 2015-08-17 | 2015-08-17 | A kind of Pu'er fruit juice tea slurry wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105176728B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886236A (en) * | 2016-06-17 | 2016-08-24 | 贵州蛮王酒业有限公司 | Prunus salicina fruit wine and production method thereof |
| CN106085711A (en) * | 2016-07-04 | 2016-11-09 | 赖翠萍 | A kind of fermented type dark green tea wine and preparation method thereof |
| CN106221990A (en) * | 2016-07-15 | 2016-12-14 | 李云峰 | A kind of Eaux-De-Vie with scented tea effect and preparation method thereof |
| CN106544232A (en) * | 2016-12-25 | 2017-03-29 | 重庆星湖茶酒厂 | A kind of applejack |
| CN108384680A (en) * | 2018-05-08 | 2018-08-10 | 李云峰 | A kind of production method of stem of noble dendrobium health preserving wine |
| CN111733043A (en) * | 2020-08-20 | 2020-10-02 | 代姣 | Tea fruit wine containing gamma-aminobutyric acid 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 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947533A (en) * | 2006-10-20 | 2007-04-18 | 海南群力药业有限公司 | Method for prepn. beverage contg. black tea |
| KR20080103258A (en) * | 2007-05-23 | 2008-11-27 | 무안군 | White lotus wine and preparation method thereof |
| CN101328459A (en) * | 2008-08-04 | 2008-12-24 | 云南龙润药业有限公司 | Pu'er tea wine and method for making same |
| CN102978067A (en) * | 2012-12-14 | 2013-03-20 | 张递霆 | Process for producing dark green tea wine by using sugar fermentation brewing method |
| CN103266037A (en) * | 2013-06-06 | 2013-08-28 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
-
2015
- 2015-08-17 CN CN201510504498.XA patent/CN105176728B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947533A (en) * | 2006-10-20 | 2007-04-18 | 海南群力药业有限公司 | Method for prepn. beverage contg. black tea |
| KR20080103258A (en) * | 2007-05-23 | 2008-11-27 | 무안군 | White lotus wine and preparation method thereof |
| CN101328459A (en) * | 2008-08-04 | 2008-12-24 | 云南龙润药业有限公司 | Pu'er tea wine and method for making same |
| CN102978067A (en) * | 2012-12-14 | 2013-03-20 | 张递霆 | Process for producing dark green tea wine by using sugar fermentation brewing method |
| CN103266037A (en) * | 2013-06-06 | 2013-08-28 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
Non-Patent Citations (1)
| Title |
|---|
| 邱新平，等: "发酵型茶酒酿造工艺参数研究", 《食品科学》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886236A (en) * | 2016-06-17 | 2016-08-24 | 贵州蛮王酒业有限公司 | Prunus salicina fruit wine and production method thereof |
| CN106085711A (en) * | 2016-07-04 | 2016-11-09 | 赖翠萍 | A kind of fermented type dark green tea wine and preparation method thereof |
| CN106221990A (en) * | 2016-07-15 | 2016-12-14 | 李云峰 | A kind of Eaux-De-Vie with scented tea effect and preparation method thereof |
| CN106544232A (en) * | 2016-12-25 | 2017-03-29 | 重庆星湖茶酒厂 | A kind of applejack |
| CN108384680A (en) * | 2018-05-08 | 2018-08-10 | 李云峰 | A kind of production method of stem of noble dendrobium health preserving wine |
| CN111733043A (en) * | 2020-08-20 | 2020-10-02 | 代姣 | Tea fruit wine containing gamma-aminobutyric acid 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105176728B (en) | 2018-01-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105176728A (en) | Pu'er tea slurry-fruit juice wine and preparation method thereof | |
| CN101200679A (en) | Fermentation type grosvenor momordica wine and brewing method therefor | |
| CN102669780A (en) | Technique for fermentation production of fruit vinegar beverage by utilizing orange peel residue | |
| CN105524757B (en) | A kind of production method of procyanidine health-care beer | |
| CN107475015B (en) | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN103999974A (en) | Preparation methods for green tea enzyme and green tea enzyme beverage | |
| CN102978067A (en) | Process for producing dark green tea wine by using sugar fermentation brewing method | |
| CN103351968A (en) | Pitaya rice wine and preparation method thereof | |
| CN103387907A (en) | Preparation method of medlar yellow wine | |
| CN102559447A (en) | Navel orange skin residue wine | |
| CN102604790A (en) | Brewing technology of pomegranate and hawthorn composite fruit wine | |
| CN103666929B (en) | Preparation method of tea-flavored wine | |
| CN108685002A (en) | A kind of Rosa roxburghii Tratt fermented beverage and preparation method thereof | |
| CN104946454A (en) | Preparation method of pine needle and Chinese wolfberry yellow rice wine | |
| CN104286815B (en) | A kind of tea leave sauce and preparation method thereof | |
| CN103815287A (en) | Imitated whole-wheat fermented nutritious noodle and production method thereof | |
| CN101230313A (en) | Walnut polypeptide wine and method for making same | |
| CN102559437A (en) | Production method of yellow peach series wine | |
| CN109593630A (en) | A kind of fermented type seedless wampee fruit vinegar and the preparation method and application thereof | |
| CN109122995A (en) | Pectase honey grapefruit passion fruit tea and preparation method thereof | |
| CN103421637A (en) | Mixed fruit wine and preparation method thereof | |
| CN105368637A (en) | Flavoured green tea wine | |
| CN107841410A (en) | A kind of emblic fermented wine and preparation method thereof | |
| CN104059825B (en) | A kind of cider vinegar rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240307 Address after: 238000 Shop C8-16, Yafu Agricultural Market, Yuxi Road, Chaohu City, Hefei City, Anhui Province Patentee after: Anhui Yinquan Biotechnology Co.,Ltd. Country or region after: China Address before: 238000 Ye Li Natural Village, Baogang Administrative Village, Tongyang Town, Chaohu City, Anhui Province Patentee before: Li Yunfeng Country or region before: China |