CN106085701A - A kind of blueberry black tea wine and preparation method thereof - Google Patents
A kind of blueberry black tea wine and preparation method thereof Download PDFInfo
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- CN106085701A CN106085701A CN201610437202.1A CN201610437202A CN106085701A CN 106085701 A CN106085701 A CN 106085701A CN 201610437202 A CN201610437202 A CN 201610437202A CN 106085701 A CN106085701 A CN 106085701A
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- black tea
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
- A61K36/424—Gynostemma
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/45—Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8988—Gastrodia
Abstract
The present invention relates to tea wine manufacture technology field, especially a kind of blueberry black tea wine and preparation method thereof, by Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae, Rhizoma Gastrodiae, Radix Glycyrrhizae, blue berry, black tea, Oryza glutinosa, the proportion design of distillers yeast, make the health-care effect obtaining blueberry black tea wine preferable, there is facilitating digestion, appetite strengthening, oxidation-resisting health-care effect.
Description
Technical field
The present invention relates to tea wine manufacture technology field, especially a kind of blueberry black tea wine and preparation method thereof.
Background technology
Wine has special alcohol fragrance, very popular, and the wine on market is with Chinese liquor, medicated beer, red wine etc. mostly
Being main, its health care is limited so that the health-care effect during drinking is the best；And constantly carrying along with people's quality of life
Height, it is more and more stricter to the requirement of the health care of wine so that occur in that substantial amounts of health promoting wine in prior art, and it is most
It is with Chinese crude drug as raw material, uses the mode of soaking in Chinese liquor to obtain, also have and use soaking in Chinese liquor or by red with black tea for raw material
Tea distills after carrying out mixed fermentation with Chinese liquor raw material and forms.Technical scheme although it is so makes the health-care effect of alcohol product obtain
Arrive improvement, but, its mouthfeel and taste and nutritional health function do not reach optimal so that those skilled in the art
The nutrition to alcohol product, mouthfeel and local flavor etc. is needed to make further research and development.
In consideration of it, this researcher personnel combine long-term practice, the preparation technology of blueberry black tea wine is provided a kind of new
Thinking.
Summary of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of blueberry black tea wine and preparation thereof
Method.
It is achieved particular by techniques below scheme:
A kind of blueberry black tea wine, material composition be in parts by weight Herb Gynostemmae Pentaphylli 3-7 part, Fructus Rosae Laevigatae 1-5 part, Rhizoma Gastrodiae 1-3 part,
Radix Glycyrrhizae 1-3 part, blue berry 10-20 part, black tea 5-10 part, Oryza glutinosa 10-15 part, distillers yeast 0.1-0.7 part.
Described material composition is Herb Gynostemmae Pentaphylli 5 parts, Fructus Rosae Laevigatae 3 parts, 2 parts of Rhizoma Gastrodiae, 2 parts of Radix Glycyrrhizae, blue berry 15 in parts by weight
Part, black tea 7 parts, 13 parts of Oryza glutinosa, 0.5 part of distillers yeast.
Preparation method, comprises the following steps:
(1) prepared by fragrant unstrained spirits: mixed with Rhizoma Gastrodiae by Radix Glycyrrhizae, and grind into powder, and is 40-50 DEG C of baking by powder temperature
10-20min, adds black tea, and takes 1/3rd distillers yeast and admix, stir, obtain batch mixing；Take 1/5th Oryza glutinosa, adopted
Process 20-30min with the hot-water soak of 40-50 DEG C, then used vapor (steam) temperature to be 100-130 DEG C to steam 2-5min, grind to form
Slurry, adds batch mixing, is 28-30 DEG C of bottom fermentation 10-20h in temperature, places in boiler, uses temperature to be 60-70 DEG C and boils 5-
10min, it is thus achieved that fragrant unstrained spirits；
(2) blue berry processes: crushed by blue berry, obtains the broken slurry of blue berry, and Fructus Rosae Laevigatae, Herb Gynostemmae Pentaphylli mixed grinding are become powder
End, joins in the broken slurry of blue berry, stirs, and add 1/3rd distillers yeast, and adjusting temperature is 20-38 DEG C of fermentation process 3-
7 days, stand-by；
(3) Oryza glutinosa ripening: be soaked in water 10-20h by residue Oryza glutinosa, then steamed is to well-done, obtains glutinous rice；Wine will be remained
Song is mixed homogeneously with glutinous rice, and controlling temperature is 20-30 DEG C of fermentation 10-20h, adds the material obtained in step (2), and stirs
Mix mix homogeneously, then adjust temperature and be 30-40 DEG C, ferment 3-5 days, then perfume unstrained spirits is put into, stir, and be passed through sulfur dioxide
Gas, being passed through speed is 0.1-0.4g/min, and controlling temperature is 28-33 DEG C of fermentation 10-15 days, and distillation obtains blueberry black tea wine.
Compared with prior art, the technique effect of the present invention is embodied in:
By Herb Gynostemmae Pentaphylli, Fructus Rosae Laevigatae, Rhizoma Gastrodiae, Radix Glycyrrhizae, blue berry, black tea, Oryza glutinosa, the proportion design of distillers yeast so that obtain indigo plant
The health-care effect of certain kind of berries black tea wine is preferable, has facilitating digestion, appetite strengthening, oxidation-resisting health-care effect.
The invention is especially in preparation technology, by the preparation of fragrant unstrained spirits so that the tea smell of black tea is protected
Stay, it is to avoid the loss of black tea Middle nutrition composition；Step is processed so that Fructus Rosae Laevigatae and the fragrant of Herb Gynostemmae Pentaphylli are with blue in conjunction with blue berry
Certain kind of berries taste blends so that local flavor is becomed privileged, and guarantees that the anthocyanidin loss rate in blue berry is relatively low；Step is processed in conjunction with Oryza glutinosa
So that each material composition is mixed, and tea smell, Herb Gynostemmae Pentaphylli fragrant and blue berry fragrance are perfectly melted suddenly
Close so that the mouthfeel of blueberry black tea wine of preparation, unique flavor.
In the blueberry black tea wine of the invention in addition to having special alcohol fragrance, it is also mingled with tea smell and strand
Blue fragrant so that the fragrance of blueberry black tea wine is more excellent, entrance returns sweet after drinking, mouthfeel is more excellent, easily swallows；Further, this
The health-care effect of the blueberry black tea wine of bright creation is preferable, it is possible to promotes appetite, remove free radical.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is further limited, but claimed
Scope is not only limited to description.
Embodiment 1
A kind of blueberry black tea wine, material composition be by weight Herb Gynostemmae Pentaphylli 3kg, Fructus Rosae Laevigatae 1kg, Rhizoma Gastrodiae 1kg, Radix Glycyrrhizae 1kg,
Blue berry 10kg, black tea 5kg, Oryza glutinosa 10kg, distillers yeast 0.1kg.
Preparation method, comprises the following steps:
(1) prepared by fragrant unstrained spirits: mixed with Rhizoma Gastrodiae by Radix Glycyrrhizae, and grind into powder, and is 40 DEG C of bakings by powder temperature
10min, adds black tea, and takes 1/3rd distillers yeast and admix, stir, obtain batch mixing；Take 1/5th Oryza glutinosa, used 40
DEG C hot-water soak process 20min, then used vapor (steam) temperature be 100 DEG C steam 2min, grind pulping, add batch mixing, in temperature
Degree is 28 DEG C of bottom fermentation 10h, places in boiler, uses temperature to be 60 DEG C and boils 5min, it is thus achieved that fragrant unstrained spirits；
(2) blue berry processes: crushed by blue berry, obtains the broken slurry of blue berry, and Fructus Rosae Laevigatae, Herb Gynostemmae Pentaphylli mixed grinding are become powder
End, joins in the broken slurry of blue berry, stirs, and add 1/3rd distillers yeast, adjust temperature and be 20 DEG C of fermentation process 3 days,
Stand-by；
(3) Oryza glutinosa ripening: be soaked in water 10h by residue Oryza glutinosa, then steamed is to well-done, obtains glutinous rice；Distillers yeast will be remained
Mixing homogeneously with glutinous rice, controlling temperature is 20 DEG C of fermentation 10h, adds the material obtained in step (2), and stirs mixing all
Even, then to adjust temperature be 30 DEG C, ferments 3 days, then is put into by perfume unstrained spirits, stirs, and be passed through sulfur dioxide gas, be passed through speed
For 0.1g/min, after being passed through 3min, controlling temperature is 28 DEG C of fermentations 10 days, and distillation obtains blueberry black tea wine.
Embodiment 2
A kind of blueberry black tea wine, material composition be by weight Herb Gynostemmae Pentaphylli 7kg, Fructus Rosae Laevigatae 5kg, Rhizoma Gastrodiae 3kg, Radix Glycyrrhizae 3kg,
Blue berry 20kg, black tea 10kg, Oryza glutinosa 15kg, distillers yeast 0.7kg.
Preparation method, comprises the following steps:
(1) prepared by fragrant unstrained spirits: mixed with Rhizoma Gastrodiae by Radix Glycyrrhizae, and grind into powder, and is 50 DEG C of bakings by powder temperature
20min, adds black tea, and takes 1/3rd distillers yeast and admix, stir, obtain batch mixing；Take 1/5th Oryza glutinosa, used 50
DEG C hot-water soak process 30min, then used vapor (steam) temperature be 130 DEG C steam 5min, grind pulping, add batch mixing, in temperature
Degree is 30 DEG C of bottom fermentation 20h, places in boiler, uses temperature to be 70 DEG C and boils 10min, it is thus achieved that fragrant unstrained spirits；
(2) blue berry processes: crushed by blue berry, obtains the broken slurry of blue berry, and Fructus Rosae Laevigatae, Herb Gynostemmae Pentaphylli mixed grinding are become powder
End, joins in the broken slurry of blue berry, stirs, and add 1/3rd distillers yeast, adjust temperature and be 38 DEG C of fermentation process 7 days,
Stand-by；
(3) Oryza glutinosa ripening: be soaked in water 20h by residue Oryza glutinosa, then steamed is to well-done, obtains glutinous rice；Distillers yeast will be remained
Mixing homogeneously with glutinous rice, controlling temperature is 30 DEG C of fermentation 20h, adds the material obtained in step (2), and stirs mixing all
Even, then to adjust temperature be 40 DEG C, ferments 5 days, then is put into by perfume unstrained spirits, stirs, and be passed through sulfur dioxide gas, be passed through speed
For 0.4g/min, after being passed through 5min, controlling temperature is 33 DEG C of fermentations 15 days, and distillation obtains blueberry black tea wine.
Embodiment 3
A kind of blueberry black tea wine, material composition be by weight Herb Gynostemmae Pentaphylli 5kg, Fructus Rosae Laevigatae 3kg, Rhizoma Gastrodiae 2kg, Radix Glycyrrhizae 2kg,
Blue berry 15kg, black tea 7kg, Oryza glutinosa 13kg, distillers yeast 0.5kg.
Preparation method, comprises the following steps:
(1) prepared by fragrant unstrained spirits: mixed with Rhizoma Gastrodiae by Radix Glycyrrhizae, and grind into powder, and is 45 DEG C of bakings by powder temperature
15min, adds black tea, and takes 1/3rd distillers yeast and admix, stir, obtain batch mixing；Take 1/5th Oryza glutinosa, used 45
DEG C hot-water soak process 25min, then used vapor (steam) temperature be 110 DEG C steam 3min, grind pulping, add batch mixing, in temperature
Degree is 29 DEG C of bottom fermentation 15h, places in boiler, uses temperature to be 65 DEG C and boils 8min, it is thus achieved that fragrant unstrained spirits；
(2) blue berry processes: crushed by blue berry, obtains the broken slurry of blue berry, and Fructus Rosae Laevigatae, Herb Gynostemmae Pentaphylli mixed grinding are become powder
End, joins in the broken slurry of blue berry, stirs, and add 1/3rd distillers yeast, adjust temperature and be 27 DEG C of fermentation process 5 days,
Stand-by；
(3) Oryza glutinosa ripening: be soaked in water 15h by residue Oryza glutinosa, then steamed is to well-done, obtains glutinous rice；Distillers yeast will be remained
Mixing homogeneously with glutinous rice, controlling temperature is 25 DEG C of fermentation 15h, adds the material obtained in step (2), and stirs mixing all
Even, then to adjust temperature be 35 DEG C, ferments 4 days, then is put into by perfume unstrained spirits, stirs, and be passed through sulfur dioxide gas, be passed through speed
For 0.2g/min, after being passed through 7min, controlling temperature is 30 DEG C of fermentations 13 days, and distillation obtains blueberry black tea wine.
Embodiment 4
A kind of blueberry black tea wine, material composition be by weight Herb Gynostemmae Pentaphylli 3kg, Fructus Rosae Laevigatae 4kg, Rhizoma Gastrodiae 2kg, Radix Glycyrrhizae 1kg,
Blue berry 17kg, black tea 6kg, Oryza glutinosa 13kg, distillers yeast 0.4kg.
Preparation method, comprises the following steps:
(1) prepared by fragrant unstrained spirits: mixed with Rhizoma Gastrodiae by Radix Glycyrrhizae, and grind into powder, and is 50 DEG C of bakings by powder temperature
10min, adds black tea, and takes 1/3rd distillers yeast and admix, stir, obtain batch mixing；Take 1/5th Oryza glutinosa, used 40
DEG C hot-water soak process 20min, then used vapor (steam) temperature be 130 DEG C steam 5min, grind pulping, add batch mixing, in temperature
Degree is 30 DEG C of bottom fermentation 10h, places in boiler, uses temperature to be 60 DEG C and boils 5min, it is thus achieved that fragrant unstrained spirits；
(2) blue berry processes: crushed by blue berry, obtains the broken slurry of blue berry, and Fructus Rosae Laevigatae, Herb Gynostemmae Pentaphylli mixed grinding are become powder
End, joins in the broken slurry of blue berry, stirs, and add 1/3rd distillers yeast, adjust temperature and be 38 DEG C of fermentation process 7 days,
Stand-by；
(3) Oryza glutinosa ripening: be soaked in water 20h by residue Oryza glutinosa, then steamed is to well-done, obtains glutinous rice；Distillers yeast will be remained
Mixing homogeneously with glutinous rice, controlling temperature is 20 DEG C of fermentation 10h, adds the material obtained in step (2), and stirs mixing all
Even, then to adjust temperature be 40 DEG C, ferments 5 days, then is put into by perfume unstrained spirits, stirs, and be passed through sulfur dioxide gas, be passed through speed
For 0.1g/min, after being passed through 2min, controlling temperature is 28 DEG C of fermentations 15 days, and distillation obtains blueberry black tea wine.
Embodiment 5
A kind of blueberry black tea wine, material composition be by weight Herb Gynostemmae Pentaphylli 7kg, Fructus Rosae Laevigatae 1kg, Rhizoma Gastrodiae 3kg, Radix Glycyrrhizae 1kg,
Blue berry 10kg, black tea 9kg, Oryza glutinosa 11kg, distillers yeast 0.5kg.
Preparation method, comprises the following steps:
(1) prepared by fragrant unstrained spirits: mixed with Rhizoma Gastrodiae by Radix Glycyrrhizae, and grind into powder, and is 40 DEG C of bakings by powder temperature
10min, adds black tea, and takes 1/3rd distillers yeast and admix, stir, obtain batch mixing；Take 1/5th Oryza glutinosa, used 50
DEG C hot-water soak process 20min, then used vapor (steam) temperature be 100 DEG C steam 2min, grind pulping, add batch mixing, in temperature
Degree is 30 DEG C of bottom fermentation 10h, places in boiler, uses temperature to be 70 DEG C and boils 5min, it is thus achieved that fragrant unstrained spirits；
(2) blue berry processes: crushed by blue berry, obtains the broken slurry of blue berry, and Fructus Rosae Laevigatae, Herb Gynostemmae Pentaphylli mixed grinding are become powder
End, joins in the broken slurry of blue berry, stirs, and add 1/3rd distillers yeast, adjust temperature and be 38 DEG C of fermentation process 3 days,
Stand-by；
(3) Oryza glutinosa ripening: be soaked in water 20h by residue Oryza glutinosa, then steamed is to well-done, obtains glutinous rice；Distillers yeast will be remained
Mixing homogeneously with glutinous rice, controlling temperature is 20 DEG C of fermentation 20h, adds the material obtained in step (2), and stirs mixing all
Even, then to adjust temperature be 30 DEG C, ferments 4 days, then is put into by perfume unstrained spirits, stirs, and be passed through sulfur dioxide gas, be passed through speed
For 0.3g/min, after being passed through 6min, controlling temperature is 29 DEG C of fermentations 14 days, and distillation obtains blueberry black tea wine.
Claims (3)
1. a blueberry black tea wine, it is characterised in that material composition be in parts by weight Herb Gynostemmae Pentaphylli 3-7 part, Fructus Rosae Laevigatae 1-5 part,
Rhizoma Gastrodiae 1-3 part, Radix Glycyrrhizae 1-3 part, blue berry 10-20 part, black tea 5-10 part, Oryza glutinosa 10-15 part, distillers yeast 0.1-0.7 part.
2. blueberry black tea wine as claimed in claim 1, it is characterised in that described material composition is Herb Gynostemmae Pentaphylli in parts by weight
5 parts, Fructus Rosae Laevigatae 3 parts, 2 parts of Rhizoma Gastrodiae, 2 parts of Radix Glycyrrhizae, blue berry 15 parts, black tea 7 parts, 13 parts of Oryza glutinosa, 0.5 part of distillers yeast.
3. the preparation method of blueberry black tea wine as claimed in claim 1 or 2, it is characterised in that comprise the following steps:
(1) prepared by fragrant unstrained spirits: mixed with Rhizoma Gastrodiae by Radix Glycyrrhizae, and grind into powder, and is 40-50 DEG C of baking 10-by powder temperature
20min, adds black tea, and takes 1/3rd distillers yeast and admix, stir, obtain batch mixing；Take 1/5th Oryza glutinosa, used
The hot-water soak of 40-50 DEG C processes 20-30min, then is used vapor (steam) temperature to be 100-130 DEG C to steam 2-5min, grind pulping,
Add batch mixing, be 28-30 DEG C of bottom fermentation 10-20h in temperature, place in boiler, use temperature to be 60-70 DEG C and boil 5-
10min, it is thus achieved that fragrant unstrained spirits；
(2) blue berry processes: crushed by blue berry, obtains the broken slurry of blue berry, and Fructus Rosae Laevigatae, Herb Gynostemmae Pentaphylli mixed grinding are become powder, add
Entering in the broken slurry of blue berry, stir, and add 1/3rd distillers yeast, adjusting temperature is 20-38 DEG C of fermentation process 3-7 days,
Stand-by；
(3) Oryza glutinosa ripening: be soaked in water 10-20h by residue Oryza glutinosa, then steamed is to well-done, obtains glutinous rice；Will residue distillers yeast with
Glutinous rice mix homogeneously, controlling temperature is 20-30 DEG C of fermentation 10-20h, adds the material obtained in step (2), and stirs mixed
Close uniformly, then adjust temperature and be 30-40 DEG C, ferment 3-5 days, then perfume unstrained spirits is put into, stir, and be passed through sulfur dioxide gas
Body, being passed through speed is 0.1-0.4g/min, and controlling temperature is 28-33 DEG C of fermentation 10-15 days, and distillation obtains blueberry black tea wine.
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| CN107821674A (en) * | 2017-11-24 | 2018-03-23 | 贵州玉屏展鸿茶叶有限公司 | A kind of fruit of Cherokee rose compound bag-soak-tea and preparation method thereof |
| CN114806777A (en) * | 2022-04-27 | 2022-07-29 | 贵州省生物研究所 | Brewing method of blueberry black tea distilled liquor |
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Application publication date: 20161109 |