CN1054158C

CN1054158C - Tea liquor

Info

Publication number: CN1054158C
Application number: CN96107803A
Authority: CN
Inventors: 王效金; 王勇; 卢建春; 张洪亮; 甘绍玉; 主中廷; 陈伟; 郭文杰; 郭新民; 左继光
Original assignee: 王效金
Priority date: 1996-05-20
Filing date: 1996-05-20
Publication date: 2000-07-05
Anticipated expiration: 2016-05-20
Also published as: CN1158355A

Abstract

The present invention relates to tea liquor and a manufacture method of beverages with a tea flavor and low liquor degree. The tea liquor is formed by using extraction liquor of finished tea and high quality Qu liquor as main raw materials and being matched with white rock sugar and tea polyphenol through flavoring, blending, filtration, sterilization and filling. The tea liquor has the components (weight percentage content) of 3 to 10 of tea extraction liquor, 11 to 21 of base liquor, 0.1 to 0.3 of the white rock sugar, more than or equal to 0.0025 of the tea polyphenol and the rest of water. Black tea uses distilled water as the extraction liquor; the extraction is carried out once; the reflux is carried out directly; the temperature is 80 DEG C to 100 DEG C at normal atmosphere and the time is 5 to 8 minutes; green tea and scented tea use edible alcohol as the extraction liquor; the extraction and the reflux are carried out for multiple times; the time is 40 to 70 minutes and the temperature is 70 DEG C to 90 DEG C at the normal atmosphere.

Description

Tea wine

The present invention relates to a kind of have tea local flavor, drink manufacturing method that the wine degree is low, this method utilizes the extraction liquid of various finished teas and the bent wine of high-quality to be main raw material, is equipped with sugar candy, tea-polyphenol, through blending, spare and make, exactly is tea wine.

How tea and wine, combine tea and wine in China's history in existing a lot of ages as two great tradition beverages, are difficult problems always.The manufacture method of existing tea Wine has three kinds of fermentation method, extraction and mixed methods.Adopt boiling water lixiviate tealeaves for No. 1017263 as Soviet Union's certificate of invention, after concentrating, blend, make wine tea with cognac; This method complex process, energy consumption is big, because continuous high temperature causes the oxidation of tea juice.And for example the wine tea manufacture method of Japanese Patent Publication 60-251880 is fermented distilled method, and this method fermentation time is long, influences the delicate fragrance color and luster and the local flavor of tealeaves itself.The wine tea of Patent Office of the People's Republic of China disclosed 90103256.5 is extractions for another example, and this method extraction time is long, and is slightly not good enough to the stability that keeps the original color, smell and taste of tea juice.

The objective of the invention is in order to overcome the deficiency of prior art, provide a kind of and adopt extraction, blend manufactured, with keep dark brown pure distinctness, tea perfume (or spice) is pleasant, aroma is quiet and tastefully laid out, taste soft pure and sweet tea wine, its wine degree is between 10-20.

The object of the present invention is achieved like this:

A kind of manufacture method of tea wine, it is to be main raw material with the bent wine of the extraction liquid of finished tea and high-quality, it is characterized in that be that basic wine is as main raw material with black tea, green tea or jasmine tea through the extraction liquid and the bent wine of high-quality of extraction gained, be equipped with sugar candy, tea-polyphenol through blending, blend, filter, sterilization and can form, its composition is (weight percentage):

Tea extraction liquid 3-10 (wherein black tea, extraction liquid are 6-10, and green, jasmine tea extraction liquid is 3-6),

Base wine 11-21, sugar candy 0.1-0.3, tea-polyphenol 〉=0.0025, surplus is a water.

It is black tea, green tea or jasmine tea that the one-tenth that the present invention adopts is sampled tea, and black tea is different with the extracting process of green tea, jasmine tea.As extraction agent, single extraction directly refluxes black tea with distilled water, and extraction temperature is 80-100 ℃ under normal pressure, and the single extraction time is 5-8 minute.Green tea or jasmine tea adopt 95% edible ethanol as extraction agent, 8-10 extract return method, and temperature coexisted during extraction 40-70 minute between 70-90 ℃ under normal pressure.

Described basic wine adopts the wine degree at the song of the high-quality 60 or more wine, mainly is Ancient Well Imperial Liquor and serial wine thereof through adding that 1% activated carbon treatment made in 24～48 hours.

Described blending is to adopt tea-polyphenol to add in the tea wine under temperature is lower than 20 ℃ situation.

Advantage of the present invention is: technology advanced person, and easy to operate, high efficiency, energy consumption is low, and the tea wine and women-sensual pursuits made pool clear fragrance spread charmingly, and taste is pure and sweet.

Accompanying drawing: process flow sheet of the present invention.

Embodiment 1: selected Keemun black tea 300 grams, after suitably pulverizing, put into cable type extractor according, add 8000ml distilled water in the 10000ml flask, extraction temperature is at 90 ℃ under normal pressure, and the single extraction time is 5-8 minute, directly reflux, access extraction liquid to 8000ml, i.e. shut-down operation, cool to room temperature rapidly, in extraction liquid, add basic wine (bent wine, dosage are 12-16%) then.Described basic wine is the wine degree at the bent wine of the high-quality more than 60 ℃, Ancient Well Imperial Liquor, and this wine has some assorted flavors unavoidably owing to contain organic composition, thereby must add 1% activated carbon treatment, and the treatment time is 24-48 hour.Promptly get the used basic wine of the present invention after the processing.Above-mentioned extraction liquid adds base after drinking earlier, add sugar candy 0.1-0.3% (weight percent) then, be lower than in temperature under 20 ℃ the situation, add again more than or equal to 0.0025% (weight percent) tea-polyphenol, through blend, filter, sterilization and can, in low temperature 5-10 ℃ the sealing, tea wine finished product.

Embodiment 2, selected green tea or jasmine tea 300 grams, pulverize the back with 95% edible ethanol 8000ml as extraction agent, 8-10 extract return method, the extraction time is 40-70 minute, and extraction temperature is 70-85 ℃, carries out under normal pressure, when treating the phegma paler colour, pour out extraction liquid, be cooled to room temperature rapidly; Add distilled water, make the wine degree reduce to the 10-12 degree; Add sugar candy 0.1-0.3% (weight percent); Add tea-polyphenol again more than or equal to 0.0025% (weight percent); Like this, through blend, filter, sterilization and can, sealing in low temperature 5-10 ℃, tea wine finished product.Filtration in this technology, sterilization and can all are the known technologies in present technique field.

Claims

1, a kind of tea wine, it is to be main raw material with the bent wine of the extraction liquid of finished tea and high-quality, it is characterized in that be that basic wine is as main raw material with black tea, green tea or jasmine tea through the extraction liquid and the bent wine of high-quality of extraction gained, be equipped with sugar candy, tea-polyphenol, through blending, blend, filter, sterilization and can form, its composition is (weight percentage):

Tea extraction liquid 3-10 (wherein black tea extract is 6-10, and green tea, jasmine tea extraction liquid are 3-6), basic wine 11-21, sugar candy 0.1-0.3, tea-polyphenol 0.0025, surplus is a water;

Described extraction process is that black tea is different with the extraction process of green tea, jasmine tea, and as extraction agent, single extraction directly refluxes black tea with distilled water, and extraction temperature is 80-100 ℃ under normal pressure, and the single extraction time is 5-8 minute; Green tea or jasmine tea adopt 95% edible ethanol as extraction agent, 8-10 extract return method, and temperature is between 70-90 ℃ under normal pressure, and the extraction time was at 40-70 minute.

2, tea wine according to claim 1 is characterized in that described basic wine adopts the wine degree at the song of the high-quality 60 or more wine, makes in 24～48 hours through adding 1% activated carbon treatment.

3, tea wine according to claim 1 is characterized in that described blending is to adopt tea-polyphenol to add in the tea wine under temperature is lower than 20 ℃ situation.