CN105524813A - Apple tea wine - Google Patents

Abstract

The present invention discloses an apple tea wine, wherein per 500 parts by weight of the apple tea wine is made from the following raw materials by weight: 30-40 parts of green tea, 20-30 parts of apple, 10-20 parts of cinnamomum cassia presl, 10-20 parts of willow leaf, 10-20 parts of dried calyx of hibiscus sabdariffa l, 10-20 parts of polygonatum sibiricum, 20-30 parts of Baijiu, 15-25 parts of sucrose, 10-15 parts of fructose, 5-10 parts of xylitol, 5-10 parts of lemon juice, and the balance of water. According to the present invention, the nutritional and medicinal values of apple, green tea and other raw materials are combined and the modern winemaking technology is used to prepare the apple tea wine, wherein the obtained apple tea wine has characteristics of rich tea aroma, rich wine aroma, novel taste and rich nutrition, is the completely-new health wine, and can achieve the health preserving and health effect after long-term consumption of the apple tea wine, and the method has characteristics of simpleness, easy operation, low production cost, easy promotion, and easy standardization, normalization and industrialization production achieving.

Description

A kind of Apple tea wine

Technical field

The present invention relates to a kind of Apple tea wine, belong to food processing technology field.

Background technology

China is one of country of making wine the earliest in the world, and wine and the China development of civilization history of 5,000 years is synchronously carried out, so far, especially named as " spirits culture ".China's liquor-making history is long, various in style, with fruit wine and rice wine in the majority, and the number of degrees are higher, and people's long-term drinking will be poisoning, and the lighter there will be dizziness, headache, feel sick, vomiting, the diseases such as blurred vision, and severe one there will be expiratory dyspnea, and stupor is even dead.Along with the progress of social development, people more and more recognize the harm of long-term drinking high wine to health, the fermented milk, medicinal liquor etc. of various minuent so arisen at the historic moment, tea wine is exactly one of them, Shi Chan tea big country of China, tealeaves and wine can combine and make tea wine by we, tea wine is low alcohol, the nutritive ingredients such as rich vitamin, organic acid, amino acid, and objectionable constituent are few, drink on a small quantity for a long time, the effect of health care can be reached.

Summary of the invention

The object of this invention is to provide a kind of nutritious, Apple tea wine that mouthfeel is good.

The technical scheme of Bian of the present invention is as follows _:

Apple tea wine, it is characterized in that, every 500 weight of apple tea wine are made up of following raw materials according: green tea 30-40, apple 20-30, Chinese cassia tree 10-20, Folium Pterocaryae 10-20, Roselle Calyx dried flower calyx 10-20, sealwort 10-20, white wine 50-60, sucrose 15-25, fructose 10-15, Xylitol 5-10, lemon juice 5-10, surplus are water.

Described white wine does not add the distilling liquor using alcohol.

The preparation method of described Apple tea wine, is characterized in that comprising the following steps:

Squeeze the juice

By apple peel, squeeze the juice, through 100_12, (TC high-temperature sterilization 20-40min, refilters and obtains Sucus Mali pumilae;

The preparation of tea vat liquor

First green tea, Chinese cassia tree, Folium Pterocaryae, Roselle Calyx dried flower calyx, sealwort are put into rotary-cutting type pulverizer and are pulverized, pulverized rear 90-95 ° of C boiling water lixiviate repeatedly, until vat liquor color and luster is light, mouth taste tea flavour thin till.After extracted many times liquid collected mix thoroughly, filter, filtrate cool to room temperature is for subsequent use;

Boil syrup

In appropriate 90_95 ° of C boiling water, add sucrose, fructose, after it dissolves, add lemon juice and Xylitol, continue to be heated to liquid glucose boiling, then endure 10-20min, can take out.Should be the thick liquid of colourless or micro-yellow transparent when syrup takes the dish out of the pot, nodeless mesh sugar.During sugar cook, firepower is wanted evenly, constantly to stir liquid glucose, prevent granulated sugar silt pot, causes chaff to starch aging, affects tea Quality of Liquors;

Deodorization

Utilize gac to carry out deodorization to white wine, stirred once at interval of 2-4 hour, stir 4-5 time, leave standstill 5-7 days afterwards with absorbent cotton bag filtration;

Ageing

White wine after Sucus Mali pumilae, tea vat liquor, syrup and deodorization is poured in ageing basin, mixes, ageing 20-30 days, filter through mode of reverse osmosis, get its supernatant liquor;

Finished product

Namely supernatant liquor liquid make Apple tea wine through storage, clarification, filtration, sterilization, packaging process.

Beneficial effect of the present invention is as follows:

Present invention incorporates the nutritional medicinal value of the raw material such as apple and green tea, the Apple tea wine tea utilizing modern brewing technology to prepare is aromatic strongly fragrant, and mouthfeel is novel, nutritious, be a kind of brand-new health promoting wine, drink on a small quantity for a long time, the effect of health care can be reached.

Preparation method of the present invention is simple, and easy to operate, production cost is low, is convenient to popularity, is easy to realize stdn, standardization, factorial praluction.

Embodiment

Below in conjunction with specific embodiment, the present invention is further illustrated:

Embodiment 1

Every 500 weight of apple tea wine are made up of following raw materials according: green tea 30, apple 22, Chinese cassia tree 11, Folium Pterocaryae 10, Roselle Calyx dried flower calyx 10, sealwort 10, white wine 50, sucrose 15, fructose 10, Xylitol 5, lemon juice 6, surplus are water.Described white wine does not add the distilling liquor using alcohol.

Squeeze the juice

By apple peel, squeeze the juice, through 120 ° of C high-temperature sterilization 30min, refilter and obtain Sucus Mali pumilae.

The preparation of tea vat liquor

First green tea, Chinese cassia tree, Folium Pterocaryae, Roselle Calyx dried flower calyx, sealwort are put into rotary-cutting type pulverizer and are pulverized, pulverized the 95 ° of C boiling water lixiviates repeatedly of rear use, until vat liquor color and luster is light, mouth taste tea flavour thin till.After extracted many times liquid collected mix thoroughly, filter, filtrate cool to room temperature is for subsequent use.

Boil syrup

In appropriate 95 ° of C boiling water, add sucrose, fructose, after it dissolves, add lemon juice and Xylitol, continue to be heated to liquid glucose boiling, then endure 20min, can take out.Should be the thick liquid of colourless or micro-yellow transparent when syrup takes the dish out of the pot, nodeless mesh sugar.During sugar cook, firepower is wanted evenly, constantly to stir liquid glucose, prevent granulated sugar silt pot, causes chaff to starch aging, affects tea Quality of Liquors.

Deodorization

Utilize gac to carry out deodorization to white wine, stirred once at interval of 3 hours, stir 5 times, leave standstill 7 days afterwards with absorbent cotton bag filtration;

Ageing

White wine after Sucus Mali pumilae, tea vat liquor, syrup and deodorization is poured in ageing basin, mixes, ageing 30 days, filter through mode of reverse osmosis, get its supernatant liquor.

Finished product

Namely supernatant liquor liquid make Apple tea wine through storage, clarification, filtration, sterilization, packaging process.

Embodiment 2

Every 500 weight of apple tea wine are made up of following raw materials according: green tea 34, apple 24, Chinese cassia tree 12, Folium Pterocaryae 13, Roselle Calyx dried flower calyx 13, sealwort 12, white wine 55, sucrose 18, fructose 12, Xylitol 7, lemon juice 7, surplus are water.Described white wine does not add the distilling liquor using alcohol.

Embodiment 3

Every 500 weight of apple tea wine are made up of following raw materials according: green tea 36, apple 27, Chinese cassia tree 15, Folium Pterocaryae 16, Roselle Calyx dried flower calyx 16, sealwort 17, white wine 57, sucrose 21, fructose 13, Xylitol 7, lemon juice 8, surplus are water.Described white wine does not add the distilling liquor using alcohol.

Embodiment 4

Every 500 weight of apple tea wine are made up of following raw materials according: green tea 38, apple 28, Chinese cassia tree 17, Folium Pterocaryae 18, Roselle Calyx dried flower calyx 18, sealwort 19, white wine 59, sucrose 24, fructose 15, Xylitol 8, lemon juice 9, surplus are water.

Claims (2)

1. Apple tea wine according to claim 1 and 2, is characterized in that, described white wine does not add the distilling liquor using alcohol.

2. a preparation method for Apple tea wine as claimed in claim 1 or 2, is characterized in that comprising the following steps:

Squeeze the juice

By apple peel, squeeze the juice, through 100-120 ° of C high-temperature sterilization 20-40min, refilter and obtain Sucus Mali pumilae;

The preparation of tea vat liquor

First green tea, Chinese cassia tree, Folium Pterocaryae, Roselle Calyx dried flower calyx, sealwort are put into rotary-cutting type pulverizer and are pulverized, pulverized rear 90-95 ° of C boiling water lixiviate repeatedly, until vat liquor color and luster is light, mouth taste tea flavour thin till;

After extracted many times liquid collected mix thoroughly, filter, filtrate cool to room temperature is for subsequent use;

Boil syrup

In appropriate 90-95 ° of C boiling water, add sucrose, fructose, after it dissolves, add lemon juice and Xylitol, continue to be heated to liquid glucose boiling, then endure 10-20min, can take out; Should be the thick liquid of colourless or micro-yellow transparent when syrup takes the dish out of the pot, nodeless mesh sugar;

During sugar cook, firepower is wanted evenly, constantly to stir liquid glucose, prevent granulated sugar silt pot, causes chaff to starch aging, affects the deodorization of tea Quality of Liquors;

Utilize gac to carry out deodorization to white wine, stirred once at interval of 2-4 hour, stir 4-5 time, leave standstill 5-7 days afterwards with absorbent cotton bag filtration;

Ageing

White wine after Sucus Mali pumilae, tea vat liquor, syrup and deodorization is poured in ageing basin, mixes, ageing 20-30 days,

Filter through mode of reverse osmosis, get its supernatant liquor;

Finished product

Namely supernatant liquor liquid make Apple tea wine through storage, clarification, filtration, sterilization, packaging process.