CN106085711A - A kind of fermented type dark green tea wine and preparation method thereof - Google Patents

A kind of fermented type dark green tea wine and preparation method thereof Download PDF

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Publication number
CN106085711A
CN106085711A CN201610516259.0A CN201610516259A CN106085711A CN 106085711 A CN106085711 A CN 106085711A CN 201610516259 A CN201610516259 A CN 201610516259A CN 106085711 A CN106085711 A CN 106085711A
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CN
China
Prior art keywords
juice
tea
dark green
fermented type
green tea
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CN201610516259.0A
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Chinese (zh)
Inventor
赖翠萍
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赖翠萍
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Priority to CN201610516259.0A priority Critical patent/CN106085711A/en
Publication of CN106085711A publication Critical patent/CN106085711A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The present invention relates to brewing technical field, particularly relate to a kind of fermented type dark green tea wine and preparation method thereof.The present invention provides a kind of fermented type dark green tea wine preparation method, comprise the following steps: A, strain domestication: B, pulverizing: C, extraction: D, allotment: E, fermentation: F, clarification: G, bottling sterilizing: blood pressure lowering, blood fat reducing, blood sugar lowering are had effective by the postfermented tea tea wine of the present invention, the most helpful to body fat metabolism, body weight control, and there is the effect such as skin care and slow down aging, the preferable beverage of Shi Ge stratum personage.

Description

A kind of fermented type dark green tea wine and preparation method thereof

Technical field

The present invention relates to brewing technical field, particularly relate to a kind of fermented type dark green tea wine and preparation method thereof.

Background technology

Postfermented tea have quench the thirst, radioprotective, anticancer, give protection against cancer, help relieving alcoholic intoxication, facilitating digestion, fat-reducing, slow down aging, cholesterol reducing etc. Effect.The neururgic acuteness of brain centres can be strengthened, improve elaborative faculty, blood pressure lowering, suppression arteriosclerosis etc..

Postfermented tea belongs to after fermentation tea, the participation of the course of processing of its uniqueness, especially microorganism make it have special in Doctor's pharmacological effect, it is thought by medical circle rich in tea polysaccharide compounds can regulate internal carbohydrate metabolism (preventing diabetes), fall Blood fat, blood pressure, anticoagulant, thrombosis, raising immunity of organisms.

Since postfermented tea has the best effect, then can the beverage that make a kind of excellent in color be the task of top priority.

Summary of the invention

For defect or deficiency present in prior art, the technical problem to be solved is: provide one to send out Ferment type dark green tea wine preparation method, blood pressure lowering, blood fat reducing, blood sugar lowering are had effective, body fat metabolism, body weight control are had side very much by it Help, and there is the effect such as skin care and slow down aging, the preferable beverage of Shi Ge stratum personage.

To achieve these goals, the technical scheme that the present invention takes is a kind of fermented type dark green tea wine preparation method of offer, Comprise the following steps:

A, strain domestication: be transferred to the wheat of the tea juice containing 30 % by activating the yeast of 12 h with malt extract medium In bud juice culture medium, after cultivating 12 h at 25 DEG C, then it is transferred in the malt extract medium of the tea juice containing 40 %, then 12h is cultivated at 25 DEG C, standby;

B, pulverizing: being pulverized by postfermented tea Folium Camelliae sinensis before soaking is 30 mesh~40 mesh;

C, extraction: postfermented tea Folium Camelliae sinensis is purified water soaking 30 minutes with 20 times, and heated and boiled 10 minutes, with 80~100 mesh filter clothes Coarse filtration obtains one juice, and 20 times purify water heated and boiled and obtain two road juice in 10 minutes, repeat two road juice operations and obtain three road juice, mixed Close to obtain postfermented tea tea extraction juice, standby;

D, allotment: add appropriate fruit juice and sucrose, make the outward appearance pol of tea juice reach 19 %;

E, fermentation: access appropriate activated yeast and postfermented tea tea extraction juice, fully shake up, be placed in the incubator of 28 DEG C training Hair care ferment;

F, clarification: the gelatin adding 0.2 g/L is clarified;

G, bottling sterilizing: by loading in bottle after the tea wine of clarifying treatment filters, stay in bottle with suitable space, adopt after capping With pasteurization, i.e. sterilize 20 minutes~25 minutes at 60 DEG C.

As a further improvement on the present invention, the fruit juice of described step D needs first to process, and this processing mode includes clearly Wash, remove the peel, pull an oar, filter.

As a further improvement on the present invention, in described step D, fruit juice is orange juice, Sucus Mali pumilae or Sucus Pyri.

As a further improvement on the present invention, described orange juice addition is 15%.

A kind of fermented type dark green tea wine prepared according to above-mentioned preparation method, the formula of this fermented type dark green tea wine by proportion is: Yeast 1-2, postfermented tea Folium Camelliae sinensis 2-5, gelatin 0.1-0.2, fruit juice 15-25, white sugar 1-2, Flos Chrysanthemi 2-3, Fructus Jujubae 1-2, Radix Polygoni Multiflori 1- 2, Cortex Eucommiae 1-2, remaining is water.

As a further improvement on the present invention, the formula of this fermented type dark green tea wine by proportion is: yeast 1, postfermented tea Folium Camelliae sinensis 3, gelatin 0.1, fruit juice 15, white sugar 2, Flos Chrysanthemi 2, Fructus Jujubae 1, the Radix Polygoni Multiflori 1, the Cortex Eucommiae 1, remaining is water.

The invention has the beneficial effects as follows: blood pressure lowering, blood fat reducing, blood sugar lowering are had effective by the present invention, to body fat metabolism, body weight control Manufacture-illegal is the most helpful, and has the effect such as skin care and slow down aging, the preferable beverage of Shi Ge stratum personage.

Detailed description of the invention

The present invention provides a kind of fermented type dark green tea wine preparation method, comprises the following steps:

A, strain domestication: be transferred to the wheat of the tea juice containing 30 % by activating the yeast of 12 h with malt extract medium In bud juice culture medium, after cultivating 12 h at 25 DEG C, then it is transferred in the malt extract medium of the tea juice containing 40 %, then 12h is cultivated at 25 DEG C, standby;

B, pulverizing: being pulverized by postfermented tea Folium Camelliae sinensis before soaking is 30 mesh~40 mesh;

C, extraction: postfermented tea Folium Camelliae sinensis is purified water soaking 30 minutes with 20 times, and heated and boiled 10 minutes, with 80~100 mesh filter clothes Coarse filtration obtains one juice, and 20 times purify water heated and boiled and obtain two road juice in 10 minutes, repeat two road juice operations and obtain three road juice, mixed Close to obtain postfermented tea tea extraction juice, standby;

D, allotment: add appropriate fruit juice and sucrose, make the outward appearance pol of tea juice reach 19 %;

E, fermentation: access appropriate activated yeast and postfermented tea tea extraction juice, fully shake up, be placed in the incubator of 28 DEG C training Hair care ferment;

F, clarification: the gelatin adding 0.2 g/L is clarified;

G, bottling sterilizing: by loading in bottle after the tea wine of clarifying treatment filters, stay in bottle with suitable space, adopt after capping With pasteurization, i.e. sterilize 20 minutes~25 minutes at 60 DEG C.

The fruit juice of described step D needs first to process, and this processing mode includes cleaning, removes the peel, pulls an oar, filters.

In described step D, fruit juice is orange juice, Sucus Mali pumilae or Sucus Pyri.

Described orange juice addition is 15%.

A kind of fermented type dark green tea wine prepared according to above-mentioned preparation method, the formula of this fermented type dark green tea wine by proportion is: Yeast 1-2, postfermented tea Folium Camelliae sinensis 2-5, gelatin 0.1-0.2, fruit juice 15-25, white sugar 1-2, Flos Chrysanthemi 2-3, Fructus Jujubae 1-2, Radix Polygoni Multiflori 1- 2, Cortex Eucommiae 1-2, remaining is water.

The formula of this fermented type dark green tea wine by proportion is: yeast 1, postfermented tea Folium Camelliae sinensis 3, gelatin 0.1, fruit juice 15, white sugar 2, Flos Chrysanthemi 2, Fructus Jujubae 1, the Radix Polygoni Multiflori 1, the Cortex Eucommiae 1, remaining is water.

Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention, On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's Protection domain.

Claims (6)

1. a fermented type dark green tea wine preparation method, it is characterised in that comprise the following steps:
A, strain domestication: be transferred to the wheat of the tea juice containing 30 % by activating the yeast of 12 h with malt extract medium In bud juice culture medium, after cultivating 12 h at 25 DEG C, then it is transferred in the malt extract medium of the tea juice containing 40 %, then 12h is cultivated at 25 DEG C, standby;
B, pulverizing: being pulverized by postfermented tea Folium Camelliae sinensis before soaking is 30 mesh~40 mesh;
C, extraction: postfermented tea Folium Camelliae sinensis is purified water soaking 30 minutes with 20 times, and heated and boiled 10 minutes, with 80~100 mesh filter clothes Coarse filtration obtains one juice, and 20 times purify water heated and boiled and obtain two road juice in 10 minutes, repeat two road juice operations and obtain three road juice, mixed Close to obtain postfermented tea tea extraction juice, standby;
D, allotment: add appropriate fruit juice and sucrose, make the outward appearance pol of tea juice reach 19 %;
E, fermentation: access appropriate activated yeast and postfermented tea tea extraction juice, fully shake up, be placed in the incubator of 28 DEG C training Hair care ferment;
F, clarification: the gelatin adding 0.2 g/L is clarified;
G, bottling sterilizing: by loading in bottle after the tea wine of clarifying treatment filters, stay in bottle with suitable space, adopt after capping With pasteurization, i.e. sterilize 20 minutes~25 minutes at 60 DEG C.
Fermented type dark green tea wine preparation method the most according to claim 1, it is characterised in that: the fruit juice of described step D needs First processing, this processing mode includes cleaning, removes the peel, pulls an oar, filters.
Fermented type dark green tea wine preparation method the most according to claim 2, it is characterised in that: in described step D, fruit juice is orange Juice, Sucus Mali pumilae or Sucus Pyri.
Fermented type dark green tea wine preparation method the most according to claim 3, it is characterised in that: described orange juice addition is 15%.
5. the fermented type dark green tea wine using claim 1 preparation method to prepare, it is characterised in that: this fermented type dark green tea wine Formula by proportion is: yeast 1-2, postfermented tea Folium Camelliae sinensis 2-5, gelatin 0.1-0.2, fruit juice 15-25, white sugar 1-2, Flos Chrysanthemi 2-3, big Fructus Jujubae 1-2, Radix Polygoni Multiflori 1-2, Cortex Eucommiae 1-2, remaining is water.
Fermented type dark green tea wine the most according to claim 5, it is characterised in that: the formula of this fermented type dark green tea wine presses proportion For: yeast 1, postfermented tea Folium Camelliae sinensis 3, gelatin 0.1, fruit juice 15, white sugar 2, Flos Chrysanthemi 2, Fructus Jujubae 1, the Radix Polygoni Multiflori 1, the Cortex Eucommiae 1, remaining is water.
CN201610516259.0A 2016-07-04 2016-07-04 A kind of fermented type dark green tea wine and preparation method thereof CN106085711A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106591032A (en) * 2016-11-23 2017-04-26 广西壮族自治区都安瑶族自治县科学技术情报研究所 Black tea and golden camellia wine liquid brewing method
CN107057920A (en) * 2017-02-28 2017-08-18 梧州市雅正农业科技有限公司 A kind of six fort tea tea wines and preparation method thereof
CN107400609A (en) * 2017-10-06 2017-11-28 佛山文森特知识产权服务有限公司 A kind of black tea health liquor of strengthen immunity

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1908145A (en) * 2006-08-11 2007-02-07 王称兴 Process for preparing white tea wine
CN102978067A (en) * 2012-12-14 2013-03-20 张递霆 Process for producing dark green tea wine by using sugar fermentation brewing method
CN105176728A (en) * 2015-08-17 2015-12-23 李云峰 Pu'er tea slurry-fruit juice wine and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1908145A (en) * 2006-08-11 2007-02-07 王称兴 Process for preparing white tea wine
CN102978067A (en) * 2012-12-14 2013-03-20 张递霆 Process for producing dark green tea wine by using sugar fermentation brewing method
CN105176728A (en) * 2015-08-17 2015-12-23 李云峰 Pu'er tea slurry-fruit juice wine and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
刘素敏等: "茶酒生产方法及注意事项", 《酿酒科技》 *
卫春会,等: "液态发酵茶酒的研制", 《酿酒科技》 *
殷建忠等: "余甘子普洱茶复合发酵酒的研制", 《现代食品科技》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106591032A (en) * 2016-11-23 2017-04-26 广西壮族自治区都安瑶族自治县科学技术情报研究所 Black tea and golden camellia wine liquid brewing method
CN107057920A (en) * 2017-02-28 2017-08-18 梧州市雅正农业科技有限公司 A kind of six fort tea tea wines and preparation method thereof
CN107400609A (en) * 2017-10-06 2017-11-28 佛山文森特知识产权服务有限公司 A kind of black tea health liquor of strengthen immunity

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Application publication date: 20161109

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