CN105462784A - Method for preparing alkalescent tea baijiu - Google Patents
Method for preparing alkalescent tea baijiu Download PDFInfo
- Publication number
- CN105462784A CN105462784A CN201510880831.7A CN201510880831A CN105462784A CN 105462784 A CN105462784 A CN 105462784A CN 201510880831 A CN201510880831 A CN 201510880831A CN 105462784 A CN105462784 A CN 105462784A
- Authority
- CN
- China
- Prior art keywords
- mass parts
- tea
- tealeaves
- baijiu
- mass
- 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.)
- Pending
Links
Abstract
The invention belongs to the field of alcoholic beverages, and discloses a method for preparing alkalescent tea baijiu. The method includes the operating steps of tea leaf extracting, wherein 7-9parts by mass of tea leaves are smashed, sieved through a 2-mm sieve and added into 91-93 parts by mass of rice-fragrance baijiu of 50% vol for sealing, extracting is carried out for 14-16 days at the temperature of 20-25 DEG C, then filtering is carried out through 200-mesh filtering cloth, filter liquor is gotten, and tea leaf extract liquid is obtained; mixing, wherein 7-9 parts by mass of the tea extract liquid is gotten, 16-18parts by mass of rice-fragrance baijiu of 50% vol, 74-76parts by mass of purified water and 3-5parts by mass of glucose powder are added and stirred to be even, then 3.5-4.5parts by mass of sodium bicarbonate are added, the mixture is stirred to be even, and tea baijiu liquid is obtained; filtering; filling. The tea baijiu prepared with the method for preparing the alkalescent tea baijiu can be converted and absorbed by the human body; the content of tea polyphenol and the content of tea polysaccharide in the tea baijiu are high, and therefore the health caring effect is good.
Description
Technical field
The invention belongs to alcoholic beverage field, be specifically related to a kind of preparation method 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 in acid, kind is more single, 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, for the problems referred to above, contriver have developed a kind of preparation method in weakly alkaline tea wine.
Summary of the invention
The invention is intended to the preparation method providing a kind of weakly alkaline tea wine, the conversion that the tea wine that the method is prepared 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 preparation method of weakly alkaline tea wine, its operation steps comprises tealeaves lixiviate, allotment, filtration, filling,
Tealeaves lixiviate comprises: the tealeaves getting 7-9 mass parts is pulverized, and after sieving, adds in the 50%vol rice spirit of 91-93 mass parts and seals, at 20-25 DEG C after lixiviate 14-16 days, with 200 order filter-cloth filterings, get filtrate, obtain tealeaves vat liquor with 2mm screen cloth;
Allotment comprises: the above-mentioned tealeaves vat liquor getting 7-9 mass parts, add the 50%vol rice spirit of 16-18 mass parts, the pure water of 74-76 mass parts, the glucose powder of 3-5 mass parts respectively, add the sodium bicarbonate of 3.5-4.5 mass parts after stirring, then stir, obtain tea wine feed liquid.
Adopt the preparation method of a kind of weakly alkaline tea wine in this programme, tealeaves lixiviate can make the nutritive ingredient in tealeaves enter in solution, again by this solution in order to allocate tea wine, thus make tea drinking utensils have the delicate fragrance of tealeaves and the nutrition of tealeaves, wherein tealeaves is pulverized, and can improve extracting efficiency and the effect of tealeaves; The fragrant in tealeaves can also be avoided to fly away away while sealing lixiviate can avoid impurity to enter; And lixiviate at normal temperatures makes the nutrition mass-energy such as the tea-polyphenol in tealeaves, tea polysaccharide retain better, 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 prepared by 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.
Above-mentioned rice spirit take rice as the wine that raw material is brewageed, and 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.
In adaptation step, add the taste that glucose can regulate tea wine, and the energy of tea wine can be increased; Add the mouthfeel that sodium bicarbonate can regulate tea wine, and the pH value of tea wine can be regulated.
Through test, tea wine prepared by 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: in described tealeaves lixiviate step, stirs 5-8 minute before tealeaves lixiviate.The nutritive ingredient be convenient in tealeaves enters in solution, strengthens extracting effect.
Preferred version two: based on preferred version one, in described tealeaves lixiviate step, in tealeaves leaching process, the first seven day every day stirred twice, each stirring 5-8 minute.Extracting effect can be strengthened further.
Preferred version three: based on any one in base case and preferred version one to two, in described adaptation step, get tealeaves vat liquor 8 mass parts, add rice spirit 16 mass parts of 50%vol, pure water 76 mass parts, glucose powder 3 mass parts, sodium bicarbonate 3.5 mass parts.Experiment proves, said ratio is optimum proportioning.
Preferred version four: based on preferred version three, based on any one in base case and preferred version one to two, in described adaptation step, get tealeaves vat liquor 8 mass parts, add rice spirit 17 mass parts of 50%vol, pure water 75 mass parts, glucose powder 4 mass parts, sodium bicarbonate 4 mass parts.Experiment proves, said ratio is optimum proportioning.
Preferred version five: based on preferred version four, based on any one in base case and preferred version one to two, in described adaptation step, get tealeaves vat liquor 9 mass parts, add rice spirit 17 mass parts of 50%vol, pure water 74 mass parts, glucose powder 5 mass parts, sodium bicarbonate 4.5 mass parts.Experiment proves, said ratio is optimum proportioning.
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 the preparation method of weakly alkaline tea wine of the present invention, 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 preparation method for weakly alkaline tea wine, its operation steps comprises tealeaves lixiviate, allotment, filtration, filling, it is characterized in that,
Tealeaves lixiviate comprises: the tealeaves getting 7-9 mass parts is pulverized, and after sieving, adds in the 50%vol rice spirit of 91-93 mass parts and seals, at 20-25 DEG C after lixiviate 14-16 days, with 200 order filter-cloth filterings, get filtrate, obtain tealeaves vat liquor with 2mm screen cloth;
Allotment comprises: the above-mentioned tealeaves vat liquor getting 7-9 mass parts, add the 50%vol rice spirit of 16-18 mass parts, the pure water of 74-76 mass parts, the glucose powder of 3-5 mass parts respectively, add the sodium bicarbonate of 3.5-4.5 mass parts after stirring, then stir, obtain tea wine feed liquid.
2. the preparation method of weakly alkaline tea wine according to claim 1, is characterized in that, in described tealeaves lixiviate step, stirs 5-8 minute before tealeaves lixiviate.
3. the preparation method of weakly alkaline tea wine according to claim 2, is characterized in that, in described tealeaves lixiviate step, in tealeaves leaching process, the first seven day every day stirred twice, each stirring 5-8 minute.
4. according to the preparation method of the weakly alkaline tea wine in claim 1-3 described in any one, it is characterized in that, in described adaptation step, get tealeaves vat liquor 8 mass parts, add rice spirit 16 mass parts of 50%vol, pure water 76 mass parts, glucose powder 3 mass parts, sodium bicarbonate 3.5 mass parts.
5. according to the preparation method of the weakly alkaline tea wine in claim 1-3 described in any one, it is characterized in that, in described adaptation step, get tealeaves vat liquor 8 mass parts, add rice spirit 17 mass parts of 50%vol, pure water 75 mass parts, glucose powder 4 mass parts, sodium bicarbonate 4 mass parts.
6. according to the preparation method of the weakly alkaline tea wine in claim 1-3 described in any one, it is characterized in that, in described adaptation step, get tealeaves vat liquor 9 mass parts, add rice spirit 17 mass parts of 50%vol, pure water 74 mass parts, glucose powder 5 mass parts, sodium bicarbonate 4.5 mass parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510880831.7A CN105462784A (en) | 2015-12-05 | 2015-12-05 | Method for preparing alkalescent tea baijiu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510880831.7A CN105462784A (en) | 2015-12-05 | 2015-12-05 | Method for preparing alkalescent tea baijiu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105462784A true CN105462784A (en) | 2016-04-06 |
Family
ID=55600952
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510880831.7A Pending CN105462784A (en) | 2015-12-05 | 2015-12-05 | Method for preparing alkalescent tea baijiu |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105462784A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107997561A (en) * | 2017-11-30 | 2018-05-08 | 重庆星湖茶酒厂 | Pressing device for fruit |
-
2015
- 2015-12-05 CN CN201510880831.7A patent/CN105462784A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107997561A (en) * | 2017-11-30 | 2018-05-08 | 重庆星湖茶酒厂 | Pressing device for fruit |
| CN107997561B (en) * | 2017-11-30 | 2021-02-26 | 重庆星湖茶酒厂 | Squeezing device for fruits |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105400666A (en) | Weak alkaline tea wine | |
| CN101285023B (en) | Red raspberry health wine and brewing process thereof | |
| CN101602993B (en) | Method for brewing longan-fructus momordicae fruit wine | |
| CN102048167B (en) | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage | |
| CN103013767B (en) | Method for preparing pumpkin sparkling wine | |
| CN104232385A (en) | Preparation method for lotus leaf health-care beer | |
| CN101991165B (en) | Sweet potato leaf-perilla leaf composite beverage and preparation method thereof | |
| CN102827745A (en) | Ginseng tea wine | |
| CN109486604A (en) | A kind of preparation method of Stauntonia latifolia fruit wine | |
| CN102334707A (en) | Tricholoma matsutake beverage and preparation method thereof | |
| CN103409282B (en) | Preparation method of health-care green tea sparkling wine | |
| CN107156747A (en) | A kind of cordyceps sinensis walnut peptide nutrient powder and preparation method thereof | |
| CN102994309B (en) | Ginkgo-sorghum liquor and ginkgo-sorghum health-care liquor | |
| CN104531484B (en) | A kind of Bulbus Allii juice, the preparation method of applejack bland | |
| CN109757578A (en) | A kind of production method of perilla leaf fermented tea fermented beverage | |
| CN105462784A (en) | Method for preparing alkalescent tea baijiu | |
| CN107279375A (en) | A kind of processing method of multi-components fermented kudzu root tea beverage | |
| CN103843925A (en) | Healthy instant molecule tartary buckwheat tea | |
| CN103783195A (en) | Preparation method of barley green tea drink | |
| CN106072097A (en) | A kind of Fructus Rosae Normalis buccal tablet and preparation method thereof | |
| CN104207286B (en) | One protects liver herbal health care vinegar beverage | |
| CN106360172A (en) | Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage | |
| CN105255646A (en) | Maca wine and brewing method thereof | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN108236054A (en) | A kind of production method of liquorice-wheat-jujube health drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160406 |
|
| WD01 | Invention patent application deemed withdrawn after publication |