CN105400666A - Weak alkaline tea wine - Google Patents
Weak alkaline tea wine Download PDFInfo
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- CN105400666A CN105400666A CN201510890385.8A CN201510890385A CN105400666A CN 105400666 A CN105400666 A CN 105400666A CN 201510890385 A CN201510890385 A CN 201510890385A CN 105400666 A CN105400666 A CN 105400666A
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- tea
- tea wine
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- weakly alkaline
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention belongs to the field of alcoholic beverages, and discloses a weak alkaline tea wine, which comprises raw materials with parts by weight: tea extracts 7-9 parts, 50% vol rice-flavour type liquor 16-18 parts, purified water 74-76 parts, Glucose powder 3-5 parts and baking soda 3.5-4.5 parts. The weak alkaline tea wine is obtained by sealing and extracting 7-9 parts by weight of tea in the 91-93 parts by weight of 50% vol rice-flavour type liquor for 14-16 days, and the extraction temperature is 20-25 DEG C. The weak alkaline tea wine is beneficial for conversion and adsorption of human bodies, is high in the content of tea polyphenol and tea polysaccharide, and is excellent in health care effect.
Description
Technical field
The invention belongs to alcoholic beverage field, be specifically related to a kind of weakly alkaline tea wine.
Background technology
Containing nutritive ingredients such as abundant VITAMIN, protein, amino acid, carbohydrate and mineral elements in tealeaves, there is higher nutritive value to human body; In addition, also containing tea-polyphenol, trimethyl-xanthine, lipid etc., human body is had to the composition of health care and drug action in tealeaves.And tealeaves and wine are together mixed with the health promoting wine with wine flavour, the both spirituous stimulations of tool of its taste, having again the delicate fragrance of tealeaves, and also have the nourishing function of tealeaves, is a kind of splendid alcoholic beverage.
Tea wine is in the market all that kind is more single in acid, and the blood of human body and body fluid are all in weakly alkaline, and acid tea wine is unfavorable for conversion and the absorption of human body, and for the problems referred to above, it is weakly alkaline tea wine that contriver have developed a kind of.
Summary of the invention
The invention is intended to provide a kind of weakly alkaline tea wine, the conversion that this tea wine is conducive to human body absorbs, and tea-polyphenol in this tea wine, content of tea polysaccharide are high, good health care effect.
In order to solve the problems of the technologies described above, the invention provides following base case, a kind of weakly alkaline tea wine, its material composition and mass fraction thereof are:
Tealeaves vat liquor 7-9 part, rice spirit 16-18 part of 50%vol, pure water 74-76 part, glucose powder 3-5 part, sodium bicarbonate 3.5-4.5 part;
Described tealeaves vat liquor seals lixiviate 14-16 days gained by the tealeaves of 7-9 mass parts in the rice spirit of the 50%vol of 91-93 mass parts, and its extraction temperature is 20-25 DEG C.
Adopt a kind of weakly alkaline tea wine in this programme, rice spirit take rice as the wine that raw material is brewageed, it has the quiet and tastefully laid out fragrance soft clearly formed for main body with ethyl lactate, ethyl acetate and B-phenylethyl alcohol, adopts rice spirit that tea vinosity road of the present invention can be made more delicious; Glucose for regulating the taste of tea wine, and can increase the energy of tea wine; Sodium bicarbonate can regulate the mouthfeel of tea wine, and can regulate the pH value of tea wine.
Adopt rice spirit to carry out lixiviate to tealeaves at normal temperatures, the nutrition mass-energy such as the tea-polyphenol in tealeaves, tea polysaccharide are retained better, and tea-polyphenol is natural oxidation inhibitor, has the generation suppressing anti-interior free yl, to delaying senility certain booster action; Tea polysaccharide has radiation-resistant effect, also there is the effect of anticoagulation and thrombus simultaneously, to improve human body immunizing power, strengthen the cerebrovascular and coronary flow all there is good effect, therefore, tea wine of the present invention, when ensureing to have delicate fragrance and the mouthfeel of tealeaves and alcohol, can also play better health-care effect to human body.
Through test, tea wine of the present invention is weakly alkaline, can split the carbon dioxide off after drinking, the secretion of stimulating gastrointestinal wriggling and Digestive system, improve a poor appetite, be conducive to acid base equilibrium in holder, to digestive tube dysfunction, gastritis, the slightly symptom such as stomach ulcer and duodenal ulcer, there is the effect of alleviation; In addition, the blood of human body and body fluid all in weakly alkaline, and blood in weakly alkaline tea wine pH value and human body and body fluid closer to, being more conducive to human body to the conversion of tea wine Middle nutrition composition absorbs, and further enhancing the health-care effect of this tea wine.
Below the preferred version based on base case:
Preferred version one: its material composition and mass fraction thereof are: described tealeaves vat liquor 8 parts, the rice spirit of 50%vol 16 parts, pure water 76 parts, glucose powder 3 parts, 3.5 parts, sodium bicarbonate.Experiment proves, said ratio is optimum proportioning.
Preferred version two: its material composition and mass fraction thereof are: described tealeaves vat liquor 8 parts, the rice spirit of 50%vol 17 parts, pure water 75 parts, glucose powder 4 parts, 4 parts, sodium bicarbonate.Experiment proves, said ratio is optimum proportioning.
Preferred version three: its material composition and mass fraction thereof are: described tealeaves vat liquor 9 parts, the rice spirit of 50%vol 17 parts, pure water 74 parts, glucose powder 5 parts, 4.5 parts, sodium bicarbonate.Experiment proves, said ratio is optimum proportioning.
Preferred version four: based on any one in base case or preferred version one to three, described tealeaves is extra-strong tea or Leaf of Assam Tea or green tea.Extra-strong tea or Leaf of Assam Tea or the delicious delicate fragrance of green tea.
Preferred version five: based on any one in base case or preferred version one to three, described tealeaves have passed through the stirring of 5-8 minute before lixiviate.Be convenient to the extraction of tealeaves Middle nutrition composition.
Embodiment
Below by embodiment, the present invention is further detailed explanation:
The tea type of the quality (unit: kg) of each material composition in embodiment one to the embodiment five of a kind of weakly alkaline of the present invention tea wine, the processing parameter of each step and use is as shown in table 1:
Table 1
Rice spirit in wherein lixiviate step is lixiviate wine; Rice spirit in adaptation step is composition wine.
The operation steps of the preparation method of a kind of weakly alkaline tea of the present invention wine is described for embodiment one below, specific as follows:
1) tealeaves lixiviate: get 7kg high-quality Tie Guanyin tea, be ground into pulverizer Powdered, then after sieving with 2mm screen cloth, load in ceramic pot for solvent extraction, add the 50%vol rice spirit of 93kg, fully stir sealing after 5 minutes, lixiviate 14 days at 20 DEG C; Morning 8 the first seven day every day and at 8 in evening respectively stir once, and each churning time is 5 minutes; Latter seven days sealing and standing, until the 15th day time, with 200 order filter-cloth filterings, get filtrate, obtain tealeaves vat liquor for subsequent use;
2) allocate: get 8kg step 1) in tealeaves vat liquor, add the rice spirit of 16kg50%vol, the pure water of 76kg, the glucose powder of 3kg respectively, add the sodium bicarbonate of 3.5kg after stirring, then stir, obtain tea wine feed liquid;
3) finished product preparation: by step 2) in tea wine feed liquid diatomite filter filter limpid after, be added to filling machine moderate filling, capping, get product.
The operation steps of embodiment two to embodiment five is identical with embodiment one, and uniquely unlike the quality of each composition, the processing parameter of each step and the tea type of use, particular case is shown in Table 1.
Experiment:
Each embodiment is carried out the detection of polyphenol content, content of tea polysaccharide and pH value, concrete outcome is as shown in table 2:
Table 2
| Embodiment one | Embodiment two | Embodiment three | Embodiment four | Embodiment five | |
| Tea quality: composition Quality of Liquors | 3.76:100 | 4.09:100 | 5.24:100 | 4.33:100 | 3.38:100 |
| Polyphenol content (%) | 0.95 | 0.99 | 1.12 | 1.03 | 0.89 |
| Content of tea polysaccharide (g/L) | 135 | 143 | 154 | 146 | 133 |
| PH value | 7.35 | 7.36 | 7.39 | 7.38 | 7.37 |
And in prior art, tea quality in starting material: the polyphenol content of the tea blend wine of composition Quality of Liquors=6:100 can only reach 0.83% at most, content of tea polysaccharide can only reach 125g/L at most, pH value can only reach 6.35 at most, in view of this, tea wine prepared by the present invention is on the one hand in weakly alkaline, and the conversion being conducive to human body absorbs, another aspect tea-polyphenol wherein, content of tea polysaccharide are higher relative to prior art, and health-care effect is better.
For a person skilled in the art, under the prerequisite not departing from structure of the present invention, can also make some distortion and improvement, these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.
Claims (6)
1. a weakly alkaline tea wine, is characterized in that, its material composition and mass fraction thereof are:
Tealeaves vat liquor 7-9 part, rice spirit 16-18 part of 50%vol, pure water 74-76 part, glucose powder 3-5 part, sodium bicarbonate 3.5-4.5 part;
Described tealeaves vat liquor seals lixiviate 14-16 days gained by the tealeaves of 7-9 mass parts in the rice spirit of the 50%vol of 91-93 mass parts, and its extraction temperature is 20-25 DEG C.
2. a kind of weakly alkaline tea wine according to claim 1, it is characterized in that, its material composition and mass fraction thereof are: described tealeaves vat liquor 8 parts, the rice spirit of 50%vol 16 parts, pure water 76 parts, glucose powder 3 parts, 3.5 parts, sodium bicarbonate.
3. a kind of weakly alkaline tea wine according to claim 1, is characterized in that: its material composition and mass fraction thereof are: described tealeaves vat liquor 8 parts, the rice spirit of 50%vol 17 parts, pure water 75 parts, glucose powder 4 parts, 4 parts, sodium bicarbonate.
4. a kind of weakly alkaline tea wine according to claim 1, is characterized in that: its material composition and mass fraction thereof are: described tealeaves vat liquor 9 parts, the rice spirit of 50%vol 17 parts, pure water 74 parts, glucose powder 5 parts, 4.5 parts, sodium bicarbonate.
5. a kind of weakly alkaline tea wine according to any one of claim 1-4, is characterized in that: described tealeaves is extra-strong tea or Leaf of Assam Tea or green tea.
6. a kind of weakly alkaline tea wine according to any one of claim 1-4, is characterized in that: described tealeaves have passed through the stirring of 5-8 minute before lixiviate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510890385.8A CN105400666A (en) | 2015-12-05 | 2015-12-05 | Weak alkaline tea wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510890385.8A CN105400666A (en) | 2015-12-05 | 2015-12-05 | Weak alkaline tea wine |
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| CN105400666A true CN105400666A (en) | 2016-03-16 |
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| CN201510890385.8A Pending CN105400666A (en) | 2015-12-05 | 2015-12-05 | Weak alkaline tea wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106544233A (en) * | 2016-12-25 | 2017-03-29 | 重庆星湖茶酒厂 | A kind of preparation method of alkalescence Folium hydrangeae strigosae tea wine |
| CN106675940A (en) * | 2016-12-25 | 2017-05-17 | 重庆星湖茶酒厂 | Weakly alkaline sweet tea wine |
| CN107446783A (en) * | 2017-09-06 | 2017-12-08 | 贵州蚩尤文化传承有限公司 | Gold tea health preserving wine and preparation method thereof |
| CN107586668A (en) * | 2017-09-19 | 2018-01-16 | 山东双陵春生物科技股份有限公司 | A kind of alkaline liquor and preparation method thereof |
| CN108315180A (en) * | 2018-03-26 | 2018-07-24 | 湖南古洞春茶业有限公司 | A kind of tea wine beverage and preparation method thereof and device |
| CN108841533A (en) * | 2018-08-07 | 2018-11-20 | 冯硕 | A kind of preparation method of Chen Xiang blending liquor |
-
2015
- 2015-12-05 CN CN201510890385.8A patent/CN105400666A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106544233A (en) * | 2016-12-25 | 2017-03-29 | 重庆星湖茶酒厂 | A kind of preparation method of alkalescence Folium hydrangeae strigosae tea wine |
| CN106675940A (en) * | 2016-12-25 | 2017-05-17 | 重庆星湖茶酒厂 | Weakly alkaline sweet tea wine |
| CN107446783A (en) * | 2017-09-06 | 2017-12-08 | 贵州蚩尤文化传承有限公司 | Gold tea health preserving wine and preparation method thereof |
| CN107586668A (en) * | 2017-09-19 | 2018-01-16 | 山东双陵春生物科技股份有限公司 | A kind of alkaline liquor and preparation method thereof |
| CN108315180A (en) * | 2018-03-26 | 2018-07-24 | 湖南古洞春茶业有限公司 | A kind of tea wine beverage and preparation method thereof and device |
| CN108841533A (en) * | 2018-08-07 | 2018-11-20 | 冯硕 | A kind of preparation method of Chen Xiang blending liquor |
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Application publication date: 20160316 |