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
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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.
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| 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 |
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| 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 | Yeon wine and its manufacturing method |
| 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 |
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