CN105176728B - A kind of Pu'er fruit juice tea slurry wine and preparation method thereof - Google Patents
A kind of Pu'er fruit juice tea slurry wine and preparation method thereof Download PDFInfo
- Publication number
- CN105176728B CN105176728B CN201510504498.XA CN201510504498A CN105176728B CN 105176728 B CN105176728 B CN 105176728B CN 201510504498 A CN201510504498 A CN 201510504498A CN 105176728 B CN105176728 B CN 105176728B
- Authority
- CN
- China
- Prior art keywords
- clear
- tea
- kilograms
- cider
- fermentation
- 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.)
- Active
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 40
- 239000002002 slurry Substances 0.000 title claims abstract description 34
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 13
- 241001122767 Theaceae Species 0.000 title claims 7
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 47
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 235000019987 cider Nutrition 0.000 claims abstract description 38
- 235000019674 grape juice Nutrition 0.000 claims abstract description 38
- 235000013616 tea Nutrition 0.000 claims abstract description 30
- 238000000605 extraction Methods 0.000 claims abstract description 14
- 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
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 4
- 238000005119 centrifugation Methods 0.000 claims description 14
- 241000219095 Vitis Species 0.000 claims description 10
- 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
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000013049 sediment Substances 0.000 claims description 7
- 230000002269 spontaneous effect Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000012549 training Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims 6
- 238000000034 method Methods 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 abstract description 27
- 239000002932 luster Substances 0.000 abstract description 7
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 6
- 235000020338 yellow tea Nutrition 0.000 abstract description 6
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 5
- 235000020279 black tea Nutrition 0.000 abstract description 5
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000006228 supernatant Substances 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 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 4
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 3
- 239000005711 Benzoic acid Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000010233 benzoic acid Nutrition 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- 229940085605 saccharin sodium 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
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 2
- 244000170916 Paeonia officinalis Species 0.000 description 2
- 235000006484 Paeonia officinalis Nutrition 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
- 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
- 230000009286 beneficial effect Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 229960004365 benzoic acid Drugs 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
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- HBYFMXJSJSZZBM-UHFFFAOYSA-N cyclohexylsulfamic acid;sodium Chemical compound [Na].OS(=O)(=O)NC1CCCCC1 HBYFMXJSJSZZBM-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 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
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 229940090044 injection Drugs 0.000 description 1
- 239000011133 lead Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of Pu'er fruit juice tea to starch wine, Pu'er fruit juice tea slurry wine is starched using dry Pu'er tea, clear grape juice and clear cider as primary raw material, the weight proportion of each raw material is：Clear grape juice：20~30 kilograms, clear cider：10~20 kilograms, Pu'er tea slurry：5~15 kilograms；And hydrous water is fermented, adjusted by sugar, carry out fermentation again and form, by fermented distilled extraction yellow tea element, black tea element, merge fermentation with grape juice, cider.Due to Pu'er tea itself color and luster laking, and the anti-oxidation function of itself, it is allowed to that the color and luster ancestor of wine is red, increases itself anti-oxidation function of wine.Artificial synthesized pigment need not be more added, accomplishes this product natural in color, additive-free, pure green drink.
Description
Technical field
The present invention relates to technical field of food science, more particularly to a kind of Pu'er fruit juice tea slurry wine and preparation method thereof.
Background technology
China is earliest country of making wine in the world, has long spirits culture history, drinks is various in style, to disappear every year
Consume substantial amounts of alcoholic beverage.Traditional alcoholic beverage spirituosity amount is high, and smaller to the health-care effect of human body, people drinks this for a long time
Traditional alcoholic beverage of the high number of degrees can damage health, therefore, occur various mild health care alcohol drinks currently on the market
Material.
China is also traditional Tea Production and consumption big country, and tea-drinking culture is with a long history, containing many to people in tealeaves
The beneficial composition of body, and there is certain healthcare function.Such as Pu'er tea, Pu'er tea be China's precipitation of history in thousand elite,
The rarity of the Chinese nation, contain the needed trace element of a large amount of human bodies in Pu'er tea.Mainly have：Yellow tea element, black tea element, caffeine
And the various micro- and natural mill bases beneficial to human body such as Q- carrotene, vitamin B1, B2 and injection Vitamin B_6.
Particularly yellow tea element, black tea element medically delivered in internal authority by JAMA and TAMA be known as it is " soft
Gold ", there are hypotensive, the unique function of blood fat, yellow tea element can not only be combined with the cholesterol in enteron aisle, reduce the courage in food
Sterol is drawn, moreover it is possible to presses down the synthesis of human body own cholesterol.
The content of the invention
The present invention is according to the deficiencies in the prior art, there is provided a kind of aroma is unique, Pu'er fruit juice that color and luster is ruddy, nutritious
Tea slurry wine and preparation method thereof.
The present invention is achieved in that a kind of Pu'er fruit juice tea slurry wine, Pu'er fruit juice tea slurry wine starched with dry Pu'er tea,
Clear grape juice and clear cider are primary raw material, and the weight proportion of each raw material is：Clear grape juice：20~30 kilograms, clear cider：
10~20 kilograms, Pu'er tea slurry：5~15 kilograms；And hydrous water is fermented, adjusted by sugar, carry out fermentation again and form；
Its preparation method comprises the following steps：
The first step：By dry Pu'er tea and 30 DEG C~50 DEG C of warm water according to parts by weight 1：3 ratio mixing, is soaked,
Soak time is 2.5~5 hours, spontaneous fermentation, after fermentation, then carries out distillation extraction Pu'er tea and starches 5~15 kilograms, and is cooled to
30℃；
Second step：Grape is squeezed into grape juice, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 20~30 kilograms of grape juice；
3rd step：Apple is squeezed into cider, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 10~20 kilograms of cider；
4th step：The clear grape juice and clear cider that are extracted in second step and the 3rd step are added to what is extracted in the first step
In Pu'er tea slurry, stir, and adjusted by sugar, then carry out training viable yeast, just ferment, fermentation time is 50~60
Hour, sediment separating treatment is being carried out, is extracting the stillness of night, is carrying out sugar-free anaerobic fermentation again, fermentation time is 100~150 small
When；
5th step：After anaerobic fermentation, inactivated, and sealed up for safekeeping, into the nature maturation period, the curing time is 6 months, curing
Carry out afterwards filling.
Preferably, the weight proportion of each raw material is：Clear grape juice：25 kilograms, clear cider：15 kilograms, Pu'er tea
Slurry：10 kilograms.
Preferably, the preparation method of Pu'er fruit juice tea slurry wine comprises the following steps：
The first step：By dry Pu'er tea and 35 DEG C of warm water according to parts by weight 1：3 ratio mixing, is soaked, during immersion
Between be 3 hours, spontaneous fermentation, after fermentation, then carry out distillation extraction Pu'er tea and starch 10 kilograms, and be cooled to 30 DEG C；
Second step：Grape is squeezed into grape juice, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 25 kilograms of grape juice；
3rd step：Apple is squeezed into cider, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 15 kilograms of cider；
4th step：The clear grape juice and clear cider that are extracted in second step and the 3rd step are added to what is extracted in the first step
In Pu'er tea slurry, stir, and adjusted by sugar, then carry out training viable yeast, just ferment, fermentation time is 50~60
Hour, sediment separating treatment is being carried out, is extracting the stillness of night, is carrying out sugar-free anaerobic fermentation again, fermentation time is 120 hours；
5th step：After anaerobic fermentation, inactivated, and sealed up for safekeeping, into the nature maturation period, the curing time is 6 months, curing
Carry out afterwards filling.
A kind of the advantages of Pu'er fruit juice tea slurry wine provided by the invention and preparation method thereof, is：The technical side of the present invention
Case, by fermented distilled extraction yellow tea element, black tea element, merge fermentation with grape juice, cider.Due to Pu'er tea itself color and luster into
Peony, and the anti-oxidation function of itself, are allowed to that the color and luster ancestor of wine is red, increase itself anti-oxidation function of wine.It need not more add
Add artificial synthesized pigment, accomplish this product natural in color, additive-free, pure green drink.
Aged aroma can promote wine maturity in Aged Pu 'er Tea tea, be proved according to the experiment of several years, with Pu'er tea and fruit juice
The wine that hair alcohol is brewageed, Pu'er tea are full fermentation tea, and itself deep fragrance of Aged Pu 'er Tea accelerates wine outstanding during fermenting and aging
Go out the fragrant cycle.The pure juice wine brewageed by experimental comparison Pu'er fruit juice tea slurry can go out perfume (or spice) remarkably in six months, equivalent to grape
The wine color, smell and taste of more than 2 years, are greatly enhanced business capital utilization rate.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment one：
A kind of Pu'er fruit juice tea starches wine, and Pu'er fruit juice tea slurry wine is starched with dry Pu'er tea, clear grape juice and clear cider
For primary raw material, the weight proportion of each raw material is：Clear grape juice：20~30 kilograms, clear cider：10~20 kilograms, Pu'er tea
Slurry：5~15 kilograms；And hydrous water is fermented, adjusted by sugar, carry out fermentation again and form；Its preparation method is included such as
Lower step：
The first step：By dry Pu'er tea and 30 DEG C~50 DEG C of warm water according to parts by weight 1：3 ratio mixing, is soaked,
Soak time is 2.5~5 hours, spontaneous fermentation, after fermentation, then carries out distillation extraction Pu'er tea and starches 5~15 kilograms, and is cooled to
30℃；
Second step：Grape is squeezed into grape juice, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 20~30 kilograms of grape juice；
3rd step：Apple is squeezed into cider, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 10~20 kilograms of cider；
4th step：The clear grape juice and clear cider that are extracted in second step and the 3rd step are added to what is extracted in the first step
In Pu'er tea slurry, stir, and adjusted by sugar, then carry out training viable yeast, just ferment, fermentation time is 50~60
Hour, sediment separating treatment is being carried out, is extracting the stillness of night, is carrying out sugar-free anaerobic fermentation again, fermentation time is 100~150 small
When；
5th step：After anaerobic fermentation, inactivated, and sealed up for safekeeping, into the nature maturation period, the curing time is 6 months, curing
Carry out afterwards filling.
Embodiment two：
A kind of Pu'er fruit juice tea starches wine, and Pu'er fruit juice tea slurry wine is starched with dry Pu'er tea, clear grape juice and clear cider
For primary raw material, the weight proportion of each raw material is：Clear grape juice：25 kilograms, clear cider：15 kilograms, Pu'er tea slurry：10 is public
Jin, and hydrous water is fermented, and is adjusted by sugar, is carried out fermentation again and is formed；Its preparation method comprises the following steps：
The first step：By dry Pu'er tea and 30 DEG C~50 DEG C of warm water according to parts by weight 1：3 ratio mixing, is soaked,
Soak time is 2.5~5 hours, spontaneous fermentation, after fermentation, then carries out distillation extraction Pu'er tea and starches 5~15 kilograms, and is cooled to
30℃；
Second step：Grape is squeezed into grape juice, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 20~30 kilograms of grape juice；
3rd step：Apple is squeezed into cider, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 10~20 kilograms of cider；
4th step：The clear grape juice and clear cider that are extracted in second step and the 3rd step are added to what is extracted in the first step
In Pu'er tea slurry, stir, and adjusted by sugar, then carry out training viable yeast, just ferment, fermentation time is 50~60
Hour, sediment separating treatment is being carried out, is extracting the stillness of night, is carrying out sugar-free anaerobic fermentation again, fermentation time is 100~150 small
When；
5th step：After anaerobic fermentation, inactivated, and sealed up for safekeeping, into the nature maturation period, the curing time is 6 months, curing
Carry out afterwards filling.
Embodiment three：
A kind of Pu'er fruit juice tea starches wine, and Pu'er fruit juice tea slurry wine is starched with dry Pu'er tea, clear grape juice and clear cider
For primary raw material, the weight proportion of each raw material is：Clear grape juice：25 kilograms, clear cider：15 kilograms, Pu'er tea slurry：10 is public
Jin, and hydrous water is fermented, and is adjusted by sugar, is carried out fermentation again and is formed；Its preparation method comprises the following steps：
The first step：By dry Pu'er tea and 35 DEG C of warm water according to parts by weight 1：3 ratio mixing, is soaked, during immersion
Between be 3 hours, spontaneous fermentation, after fermentation, then carry out distillation extraction Pu'er tea and starch 10 kilograms, and be cooled to 30 DEG C；
Second step：Grape is squeezed into grape juice, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 25 kilograms of grape juice；
3rd step：Apple is squeezed into cider, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, is carried
Supernatant is taken, i.e., clear 15 kilograms of cider；
4th step：The clear grape juice and clear cider that are extracted in second step and the 3rd step are added to what is extracted in the first step
In Pu'er tea slurry, stir, and adjusted by sugar, then carry out training viable yeast, just ferment, fermentation time is 50~60
Hour, sediment separating treatment is being carried out, is extracting the stillness of night, is carrying out sugar-free anaerobic fermentation again, fermentation time is 120 hours；
5th step：After anaerobic fermentation, inactivated, and sealed up for safekeeping, into the nature maturation period, the curing time is 6 months, curing
Carry out afterwards filling.
The embodiment of the present invention three is prepared in Pu'er fruit juice tea slurry wine commission Dongguan City, Guangdong Province quality surveillance detection of gained
The heart, according to：
GB/T15038-2006 grape wine, fruit wine universaling analysis method；
GB/T10345-2007 Liquor Analysis Methods；
The measure of GB5009.12-2010 national food safety standard Pb in food；
The measure of sodium cyclohexyl sulfamate in GB/T5009.97-2003 food；
The measure of saccharin sodium in GB/T5009.28-2003 food；
The measure of sorbic acid, benzoic acid in GB/T5009.29-2003 food；
The measure of GB/T5009.140-2003 Determination of Acesulfame-Kin Beverage；
The measure high performance liquid chromatography of dehydroactic acid in GB/T23377-2009 food；
The measure of synthetic coloring matter in GB/T5009.35-2003 food；
Come alcoholic strength of testing, total acid, total reducing sugar, total ester, sugar-free extract, lead, iron, copper, methanol, cyclohexyl sulfamic acid
Sodium, sorbic acid, benzoic acid, saccharin sodium, lemon yellow, amaranth, famille rose, sunset yellow, light blue and acesulfame potassium.
Experimental result is：
| Sequence number | Detection project | 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 | Lead | mg/L | Less than 0.1 |
| 7 | Iron | mg/L | 4.3 |
| 8 | Copper | mg/L | Less than 0.5 |
| 9 | Methanol | mg/L | 131 |
| 10 | Sodium cyclohexyl sulfamate | g/Kg | Do not detect |
| 11 | Sorbic acid | g/Kg | Do not detect |
| 12 | Benzoic acid | g/Kg | Do not detect |
| 13 | Saccharin sodium | g/Kg | Do not detect |
| 14 | Lemon yellow | g/Kg | Do not detect |
| 15 | Amaranth | g/Kg | Do not detect |
| 16 | It is 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 |
A kind of the advantages of Pu'er fruit juice tea slurry wine provided by the invention and preparation method thereof, is：The technical side of the present invention
Case, by fermented distilled extraction yellow tea element, black tea element, merge fermentation with grape juice, cider.Due to Pu'er tea itself color and luster into
Peony, and the anti-oxidation function of itself, are allowed to that the color and luster ancestor of wine is red, increase itself anti-oxidation function of wine.It need not more add
Add artificial synthesized pigment, accomplish this product natural in color, additive-free, pure green drink.
Aged aroma can promote wine maturity in Aged Pu 'er Tea tea, be proved according to the experiment of several years, with Pu'er tea and fruit juice
The wine that hair alcohol is brewageed, Pu'er tea are full fermentation tea, and itself deep fragrance of Aged Pu 'er Tea accelerates wine outstanding during fermenting and aging
Go out the fragrant cycle.The pure juice wine brewageed by experimental comparison Pu'er fruit juice tea slurry can go out perfume (or spice) remarkably in six months, equivalent to grape
The wine color, smell and taste of more than 2 years, are greatly enhanced business capital utilization rate.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (3)
1. a kind of Pu'er fruit juice tea starches wine, it is characterised in that Pu'er fruit juice tea slurry wine is starched with dry Pu'er tea, clear grape juice and
Clear cider is primary raw material, and the weight proportion of each raw material is：Clear grape juice：20~30 kilograms, clear cider：10~20 is public
Jin, Pu'er tea slurry：5~15 kilograms；And hydrous water is fermented, adjusted by sugar, carry out fermentation again and form；Its preparation side
Method comprises the following steps：
The first step：By dry Pu'er tea and 30 DEG C~50 DEG C of warm water according to parts by weight 1：3 ratio mixing, is soaked, is soaked
Time is 2.5~5 hours, spontaneous fermentation, after fermentation, then carries out distillation extraction Pu'er tea and starches 5~15 kilograms, and is cooled to 30
℃；
Second step：Grape is squeezed into grape juice, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, in extraction
Clear liquid, i.e., clear 20~30 kilograms of grape juice；
3rd step：Apple is squeezed into cider, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, in extraction
Clear liquid, i.e., clear 10~20 kilograms of cider；
4th step：The clear grape juice and clear cider that are extracted in second step and the 3rd step are added to the Pu'er extracted in the first step
In tea slurry, stir, and adjusted by sugar, then carry out training viable yeast, just ferment, fermentation time is 50~60 small
When, then sediment separating treatment is carried out, clear liquid is extracted, carries out sugar-free anaerobic fermentation again, fermentation time is 100~150 hours；
5th step：After anaerobic fermentation, inactivated, and sealed up for safekeeping, into the nature maturation period, the curing time is 6 months, after curing
Carry out filling.
A kind of 2. Pu'er fruit juice tea slurry wine according to claim 1, it is characterised in that the weight proportion of each raw material
For：Clear grape juice：25 kilograms, clear cider：15 kilograms, Pu'er tea slurry：10 kilograms.
3. a kind of Pu'er fruit juice tea slurry wine according to claim 1 or 2, it is characterised in that its preparation method includes as follows
Step：
The first step：By dry Pu'er tea and 35 DEG C of warm water according to parts by weight 1：3 ratio mixing, is soaked, soak time 3
Hour, spontaneous fermentation, after fermentation, then carry out distillation extraction Pu'er tea and starch 10 kilograms, and be cooled to 30 DEG C；
Second step：Grape is squeezed into grape juice, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, in extraction
Clear liquid, i.e., clear 25 kilograms of grape juice；
3rd step：Apple is squeezed into cider, 1~2 hour is stood after squeezing, and is centrifuged using centrifugation apparatus, in extraction
Clear liquid, i.e., clear 15 kilograms of cider；
4th step：The clear grape juice and clear cider that are extracted in second step and the 3rd step are added to the Pu'er extracted in the first step
In tea slurry, stir, and adjusted by sugar, then carry out training viable yeast, just ferment, fermentation time is 50~60 small
When, then sediment separating treatment is carried out, clear liquid is extracted, carries out sugar-free anaerobic fermentation again, fermentation time is 120 hours；
5th step：After anaerobic fermentation, inactivated, and sealed up for safekeeping, into the nature maturation period, the curing time is 6 months, after curing
Carry out filling.
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 CN105176728A (en) | 2015-12-23 |
| CN105176728B true 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) |
Families Citing this family (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 |
Family Cites Families (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 |
| KR100881968B1 (en) * | 2007-05-23 | 2009-02-04 | 무안군 | White Lotus Wine and Preparation Method Thereof |
| CN101328459B (en) * | 2008-08-04 | 2011-07-27 | 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 |
| CN103266037B (en) * | 2013-06-06 | 2014-10-29 | 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
Also Published As
| Publication number | Publication date |
|---|---|
| CN105176728A (en) | 2015-12-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105176728B (en) | A kind of Pu'er fruit juice tea slurry wine and preparation method thereof | |
| CN101200679B (en) | Fermentation type grosvenor momordica wine and brewing method therefor | |
| CN103666922A (en) | Method for brewing blueberry wine | |
| CN106047564A (en) | Brewing method of grapefruit wine | |
| CN105524757B (en) | A kind of production method of procyanidine health-care beer | |
| CN105112186B (en) | A kind of beer containing Moringa and preparation method thereof | |
| CN107475015B (en) | Red-heart pitaya and white-heart pitaya composite fruit wine and preparation method thereof | |
| CN103387907A (en) | Preparation method of medlar yellow wine | |
| CN102250701A (en) | Functional beer and brewing method thereof | |
| CN103333771A (en) | Production method of litchi brandy | |
| CN102894425A (en) | Processing technology of autumn pear paste vinegar beverage and its concentrated product autumn pear vinegar paste | |
| CN104419592A (en) | Method for brewing grape white wine | |
| CN104388256A (en) | Glutinous rice wine brewing method | |
| CN101230313A (en) | Walnut polypeptide wine and method for making same | |
| CN103740530A (en) | Fermented-type kiwi fruit and green tea wine and production process thereof | |
| CN105062834A (en) | Method for making high-alcohol-content red yeast rice black rice wine containing edible and medicinal fungi | |
| CN110423667A (en) | A kind of preparation process of red grapefruit fruit wine and the preparation process of red shaddock brandy | |
| CN102860523B (en) | Bone calcium extraction method by double fermentation and bone gla protein | |
| CN104804940B (en) | Multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and preparation method of low-alcohol wine | |
| CN106929278A (en) | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff | |
| CN106047600A (en) | Purple sweet potato steeping wine and production method thereof | |
| CN103966042B (en) | A kind of Rhizoma Dioscoreae esculentae sweet wine and purple sweet potato fruit vinegar and brewing method thereof | |
| CN105861244A (en) | Preparation method of fruit-flavored grape-mulberry healthcare wine | |
| CN106434184B (en) | A kind of processing method of high-quality Spirit | |
| CN109294934A (en) | A kind of compound bacteria of fermentating wine and the method and grape wine to make grape 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 |
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 |
|
| TR01 | Transfer of patent right |