CN106221990A - A kind of Eaux-De-Vie with scented tea effect and preparation method thereof - Google Patents
A kind of Eaux-De-Vie with scented tea effect and preparation method thereof Download PDFInfo
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- CN106221990A CN106221990A CN201610561005.0A CN201610561005A CN106221990A CN 106221990 A CN106221990 A CN 106221990A CN 201610561005 A CN201610561005 A CN 201610561005A CN 106221990 A CN106221990 A CN 106221990A
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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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Abstract
The invention discloses a kind of Eaux-De-Vie with scented tea effect, composition includes: Pulp Citrulli juice 18 22 parts, Sucus Mali pumilae 8 12 parts, Fructus Crataegi juice 6 10 parts, tea starch 6 10 parts, 26 parts of flower slurry.The invention also discloses the preparation method of a kind of Eaux-De-Vie with scented tea effect, step includes: tea is boiled in 100 DEG C of boiling water by (1), and till crushing juice rate is not less than 50%, tea slurry is 1:8 10 with the mass ratio of boiling water；(2) being soaked 0.5 1.5 hours in 100 DEG C of boiling water by flower, flower is 1:4 6 with the mass ratio of boiling water, then pulls an oar；(3) the flower slurry that the tea slurry (1) obtained obtains with (2) mixes, and adds fruice, and is adjusted sugar；(4) add yeast and carry out phase fermentation；(5) the second stage of micro-sugar fermentation is carried out after separating and filtering；(6) separating and filtering inactivation, and seal ripening up for safekeeping.It is an advantage of the current invention that to utilize flower and the special advantage of tea, the more complementary deficiency of fruit in seasons, there is preferably health maintenance effect.
Description
Technical field
The present invention relates to a kind of Eaux-De-Vie with scented tea effect and preparation method thereof, be mainly used in beverage production process
Technical field.
Background technology
Become the wine of ethanol, the local flavor containing fruit and ethanol by yeast fermentation with the sugar of fruit itself.Also fruit is cried
Sub-wine.Family the most among the people can drink from making some Eaux-De-Vie often.Such as plum wine, wine etc..Because these water
Really epidermis has the yeast that some are wild, adds some sucrose, and therefore need not additionally add yeast also can have some fermentations to make
With, but the method the most spacious day that folk tradition cooks wine is time-consuming, is the most easily contaminated.So more additional active yeasts are quickly to make
Make the Perfected process of Eaux-De-Vie.
Compared to drinks such as Chinese liquor, Eaux-De-Vie advantage in terms of nutrition and health preserving is the most original, sends out the most further
Waving or strengthen this effect, focus on mouthfeel is the technical problem faced by this field is wanted simultaneously.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Eaux-De-Vie with scented tea effect and preparation method thereof,
The present invention is achieved through the following technical solutions.
A kind of Eaux-De-Vie with scented tea effect, composition includes: Pulp Citrulli juice 18-22 part, Sucus Mali pumilae 8-12 part, Fructus Crataegi juice 6-
10 parts, tea slurry 6-10 part, flower slurry 2-6 part.
Further, tea slurry includes postfermented tea slurry 3-5 part, oolong tea slurry 3-5 part.
Further, slurry is spent to include Flos Rosae Rugosae slurry 1-3 part, Flos Jasmini Sambac slurry 1-3 part.
A kind of preparation method of the Eaux-De-Vie with scented tea effect, step includes:
(1) tea is boiled in 100 DEG C of boiling water, till crushing juice rate is not less than 50%, tea slurry and the mass ratio of boiling water
For 1:8-10；
(2) being soaked 0.5-1.5 hour in 100 DEG C of boiling water by flower, flower is 1:4-6 with the mass ratio of boiling water, then pulls an oar；
(3) the flower slurry that the tea slurry (1) obtained obtains with (2) mixes, and adds fruice, and is adjusted sugar；
(4) add yeast and carry out phase fermentation；
(5) the second stage of micro-sugar fermentation is carried out after separating and filtering；
(6) separating and filtering inactivation, and seal ripening up for safekeeping.
Further, (1) tea bag includes oolong tea, postfermented tea.
Further, (2) flower includes Flos Rosae Rugosae, Flos Jasmini Sambac.
Further, (3) fruice includes Pulp Citrulli juice, Sucus Mali pumilae, Fructus Crataegi juice.
Function nutrition:
1, the nutritive value of Citrullus vulgaris:
Traditional Chinese Medicine experts is thought, the cold food of Citrullus, injuring spleen-stomach, so Deficiency and coldness of spleen and stomach, usually having chronic enteritis, gastritis
And the people of duodenal ulcer etc. or loose stool eats less.Normal person's also inedibility excess, otherwise can impairing the spleen and stomach and
Cause dyspepsia or diarrhoea.Need remind a bit, the patient of cat fever in summer usually by means of feed Citrullus vulgaris mend
Water, bring down a fever, but be because it and belong to sweet cold food thing, should not be used in anemofrigid cold and common cold initial stage, particularly suffer from fear of cold, lossless
Deng symptom's inedibility.Modern medicine study shows, the material such as the sugar that contains in Citrullus vulgaris, salt, acid, has treatment nephritis and fall blood
The effect of pressure.This is because there is appropriate sugar energy diuresis；There is appropriate potassium salt can eliminate the inflammation of kidney；Enzyme therein can be not
Soluble proteins is converted into soluble protein, to increase the nutrition of nephritis victim；Glycocide in melon then has and to reduce blood pressure
Effect.
2, the nutritive value of Fructus Crataegi:
Containing higher heat in Fructus Crataegi.
Containing abundant carbohydrate, dietary fiber, calcium, ferrum, potassium and vitamin C in Fructus Crataegi.
On disease and healthy impact
Fructus Crataegi contains flavone compound, energy prevention and cure of cardiovascular disease, has expansion blood vessel, increases coronary flow, improvement
Heart vigor, stimulating central nervous system system, reduce blood pressure and cholesterol, vessel softening and diuresis and calmness etc. effect.Crataegolic acid
Also have cardiotonic, useful to senile heart disease.
Fructus Crataegi energy appetite-stimulating indigestion-relieving, more preferable to the food digesting action of meat stagnation especially.A lot of digestant medicines all have employed
Fructus Crataegi, such as Crataegi pill.
Fructus Crataegi has effect of activating blood circulation to dissipate blood stasis, contributes to releasing local congestion, traumatic injury is had auxiliary curative effect.
Fructus Crataegi has contraction to uterus, anemia of pregnant woman just before giving birth time have the effect expedited the emergence of, and the recovery in uterus in puerperal can be promoted.
Flavone compound contained by Fructus Crataegi and the material such as vitamin C, carotene can block and reduce the life of free radical
Become, the immunity of energy enhancing body, have anti-aging, anticancer effect.
Having in Fructus Crataegi relievings asthma reduces phlegm, suppress antibacterial, the composition for the treatment of abdominal pain diarrhea.
3, the nutritive value of Jasmine tea:
Jasmine tea, has the good reputation of " in the scented tea of China, the abnormal smells from the patient in audible spring ".According to China's Chinese medicine and modern times
The health-care effect of Folium Camelliae sinensis is studied and is thought by pharmacology: Folium Camelliae sinensis is bitter, sweet, cool in nature, to the heart, liver, spleen, lung, kidney, the Five Classics.Tea hardship can be rushed down
Under, dampness of dispelling, pathogenic fire reducing；The tonification of sweet energy relaxes；Cool energy clearing away heat-fire induces sweat.Folium Camelliae sinensis contains the chemical combination being of value to health in a large number
Thing.As: catechin, vitamin C, A, caffeine, flavonol, tea polyphenols etc., and Jasmine tea also contains a large amount of aromatic oil, Herba Pelargonii Graveolentis
20 multiple compounds such as alcohol, orange blossom green pepper alcohol, Flos Caryophylli ester.The adsorption property unique according to Folium Camelliae sinensis and Flos Jasmini Sambac tell fragrant characteristic, warp
Cross the Jasmine tea of series of process flow process processing scenting, both maintained the strong tasty and refreshing natural tea flavour of green tea, and be full of again
The fresh fragrance of Flos Jasmini Sambac, therefore it is the modern optimal natural health drink of China or even the whole world.
4, ANHUA HEI CHA nutritive value:
ANHUA HEI CHA is with high-quality black raw tea as raw material, and fermented and fungus growing process produces " coronoid process dissipates bacterium ", and its soup is such as
Succinum, flavour is mellow, and fragrance is pure, unique arohid flavour.The characteristic of postfermented tea, in addition to black, is exactly also the steatolysis that disappears of its mystery
Effect of stomach is protected in greasy, nourishing the stomach, and we know about, and these health cares, weight reducing effect are all because the nutritional labeling of postfermented tea, then study carefully
Unexpectedly it is which special composition makes postfermented tea have so much effect？
Organic compound up to more than 450 kinds in ANHUA HEI CHA, Major Nutrient composition has:
Multivitamin:
Containing multiple water-soluble vitamin in ANHUA HEI CHA.As vitamin B1, B2, C etc. have various benefit to human body.
Vitamin B1: vitamin B1 deficiency, treatment multifocal neurological class can be treated.
Vitamin B2: keratitis, conjunctivitis, injury of lip, angular cheilitis, glossitis, seborrheic dermatitis etc. can be treated.Vitamin C:
Prevent and treat vitamin C deficiency, the arteriosclerosis that treatment is caused by hypertension.
The fraternal ethnic groups of northwest, is particularly engaged in the nomadic people of animal husbandry, lives in the solitudes such as desert and Gobi
Band, lacks vegetable and fruit, long-term drink Fu-brick tea, can effectively keep the demand of various vitamin, keep fit.
Several mineral materials:
ANHUA HEI CHA mineral mainly has 28 kinds of sodium, potassium, ferrum, copper, phosphorus, fluorine etc., for lacking the minority of water fruits and vegetables
For nationality, drink the important sources that ANHUA HEI CHA is their needed by human mineral, Fu-brick tea has the fluorine of certain content, by
Can prevent and treat various odontopathy in fluorine, therefore, ANHUA HEI CHA can keep consumer's tooth vigorous and graceful.
Tea polysaccharide:
In postfermented tea, content is the highest, active the strongest.According to surveying and determination, aging along with Hunan postfermented tea tea raw material of the content of tea polysaccharide
And increase, in six grades of tea, content of tea polysaccharide is about 2 times of one-level tea, additionally, the content of tea polysaccharide of different teas is also with processing
The difference of method and variant, the fresh leaf of equal tenderness, be processed into black tea, green tea and postfermented tea respectively, its content of tea polysaccharide then with
Postfermented tea is most.
Tea polysaccharide:
Can reduce blood glucose, reduce blood fat, anti-atherogenic is hard, it is also possible to anticoagulant, antithrombotic, simultaneously can be with enhancing body
Immunity, radioprotective, anoxia enduring and increase the various biological function such as coronary artery blood flow.
Extraordinary aminoacid (γ-aminobutyric acid): research shows, γ-aminobutyric acid has significant blood pressure lowering effect, and it can also
Improve cerebral blood circulation, increase oxygen supply, improve the effect of brain cell function.It is reported that, Gabanergic
Improve vision, reduce cholesterol, regulation hormone secretion, release ammonia poison, promote liver function, activate renal function, improve climacteric combine
Close disease etc..
Tea pigment:
The main component of black liquor color is theaflavin and thearubigins, and it is condensed by tea polyphenols and microbiological oxidation and forms
Product, is also one of the major physiological active material of Folium Camelliae sinensis.Result of study shows, theaflavin is not only a kind of effective free radical
Scavenger and antioxidant, and there is obvious lipid-lowering effect；Another the most anticancer, blood pressure lowering, mutation, inhibitory anti-virus, change
The multiple efficacies such as mercy cerebrovascular disease, diabetes.
Beneficial effects of the present invention:
Fruit wine-making technology is roughly the same, but various trace element contained in the fruit of Various Seasonal are the most different,
Such as wine is why the most prevailing in fruit wine does not wanes for a long time, reason is the tannin that Fructus Vitis viniferae self is contained, makes the sour and astringent suitable of wine
Mouthful, compare with other fruit difference just in the characteristic of tannin, in order to make up the deficiency in other fruit, the present invention is with black tea institute's generation
Replace, postfermented tea, oolong tea, Pu'er, black tea, in contained substantial amounts of caffeine, tea polyphenols, catechin, thearubigins, theaflavin and multiple
Trace element, adds the acerbity in wine certainly, also increases self color and luster sense organ of wine, makes wine quality and health maintenance effect distinguished.
Used in the present invention several spending produced fragrance characteristic, such as with the wine of Flos Rosae Rugosae brew, the fragrance of flowers is strong, jasmine
The hops perfume (or spice) of jasmine brew is simple and elegant, with the hops perfume (or spice) fragrance of Flos Osmanthi Fragrantis brew.
The present invention utilizes flower and the special advantage of tea, the more complementary deficiency of fruit in seasons, uses flower many with tea
Kind of trace element, is held in wine and makes the nutritive value of scented tea Eaux-De-Vie higher, produced health maintenance effect the most more last layer.
Detailed description of the invention
Below according to embodiment, the present invention is described in further detail.
Embodiment 1:
A kind of Eaux-De-Vie with scented tea effect, composition includes: Pulp Citrulli juice 18-22 part, Sucus Mali pumilae 8-12 part, Fructus Crataegi juice 6-
10 parts, tea slurry 6-10 part, flower slurry 2-6 part.
In this enforcement, tea slurry includes postfermented tea slurry 3-5 part, oolong tea slurry 3-5 part.
In this enforcement, flower slurry is Flos Rosae Rugosae slurry 1-3 part, Flos Jasmini Sambac slurry 1-3 part.
Embodiment 2:
A kind of preparation method of the Eaux-De-Vie with scented tea effect, step includes:
(1) tea is boiled in 100 DEG C of boiling water, till crushing juice rate is not less than 50%, tea slurry and the mass ratio of boiling water
For 1:8-10；
(2) being soaked 0.5-1.5 hour in 100 DEG C of boiling water by flower, flower is 1:4-6 with the mass ratio of boiling water, then pulls an oar；
(3) the flower slurry that the tea slurry (1) obtained obtains with (2) mixes, and adds fruice, and is adjusted sugar；
(4) add yeast and carry out phase fermentation；
(5) the second stage of micro-sugar fermentation is carried out after separating and filtering；
(6) separating and filtering inactivation, and seal ripening up for safekeeping.
In this enforcement, (1) tea bag includes oolong tea, postfermented tea.
In this enforcement, (2) flower includes Flos Rosae Rugosae, Flos Jasmini Sambac.
In this enforcement, (3) fruice includes Pulp Citrulli juice, Sucus Mali pumilae, Fructus Crataegi juice.
Above-described embodiment only for technology design and the feature of the present invention are described, its object is to allow and is familiar with this art
Personage will appreciate that present invention and is carried out, and can not limit the scope of the invention with this.All according to the present invention
The equivalence that spirit is made changes or modifies, and all should contain within the scope of the present invention.
Claims (7)
1. an Eaux-De-Vie with scented tea effect, it is characterised in that composition includes: Pulp Citrulli juice 18-22 part, Sucus Mali pumilae 8-12
Part, Fructus Crataegi juice 6-10 part, tea slurry 6-10 part, flower slurry 2-6 part.
The Eaux-De-Vie with scented tea effect the most according to claim 1, it is characterised in that tea slurry include postfermented tea slurry 3-5 part,
Oolong tea slurry 3-5 part.
The Eaux-De-Vie with scented tea effect the most according to claim 1, it is characterised in that flower slurry includes that Flos Rosae Rugosae starches 1-3
Part, Flos Jasmini Sambac slurry 1-3 part.
4. a preparation method for the Eaux-De-Vie with scented tea effect as described in any one of claim 1-3, step includes:
(1) being boiled in 100 DEG C of boiling water by tea, till crushing juice rate is not less than 50%, tea slurry is 1 with the mass ratio of boiling water:
8-10；
(2) being soaked 0.5-1.5 hour in 100 DEG C of boiling water by flower, flower is 1:4-6 with the mass ratio of boiling water, then pulls an oar；
(3) the flower slurry that the tea slurry (1) obtained obtains with (2) mixes, and adds fruice, and is adjusted sugar；
(4) add yeast and carry out phase fermentation；
(5) the second stage of micro-sugar fermentation is carried out after separating and filtering；
(6) separating and filtering inactivation, and seal ripening up for safekeeping.
The preparation method of the Eaux-De-Vie with scented tea effect the most according to claim 5, it is characterised in that (1) tea bag includes
Oolong tea, postfermented tea.
The preparation method of the Eaux-De-Vie with scented tea effect the most according to claim 5, it is characterised in that (2) flower includes
Flos Rosae Rugosae, Flos Jasmini Sambac.
The preparation method of the Eaux-De-Vie with scented tea effect the most according to claim 5, it is characterised in that (3) fruice
Including Pulp Citrulli juice, Sucus Mali pumilae, Fructus Crataegi juice.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610561005.0A CN106221990A (en) | 2016-07-15 | 2016-07-15 | A kind of Eaux-De-Vie with scented tea effect and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610561005.0A CN106221990A (en) | 2016-07-15 | 2016-07-15 | A kind of Eaux-De-Vie with scented tea effect and preparation method thereof |
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| CN201610561005.0A Pending CN106221990A (en) | 2016-07-15 | 2016-07-15 | A kind of Eaux-De-Vie with scented tea effect and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106544232A (en) * | 2016-12-25 | 2017-03-29 | 重庆星湖茶酒厂 | A kind of applejack |
| CN106635642A (en) * | 2016-12-25 | 2017-05-10 | 重庆星湖茶酒厂 | Processing method of apple wine |
| CN108384680A (en) * | 2018-05-08 | 2018-08-10 | 李云峰 | A kind of production method of stem of noble dendrobium health preserving wine |
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| CN1687361A (en) * | 2005-04-05 | 2005-10-26 | 福建农林大学 | Tea trea flower wine and preparation method thereof |
| KR20090099895A (en) * | 2008-03-19 | 2009-09-23 | 오재민 | Alcoholic drinks fermented from tea plant seed |
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| CN103266037A (en) * | 2013-06-06 | 2013-08-28 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN105176728A (en) * | 2015-08-17 | 2015-12-23 | 李云峰 | Pu'er tea slurry-fruit juice wine and preparation method thereof |
| CN105733871A (en) * | 2014-12-11 | 2016-07-06 | 朱国宇 | Processing method of floral-scent-type tea fermented wine |
| CN105861234A (en) * | 2016-06-22 | 2016-08-17 | 王伟峰 | Preparation method of fermented tea wine |
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- 2016-07-15 CN CN201610561005.0A patent/CN106221990A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687361A (en) * | 2005-04-05 | 2005-10-26 | 福建农林大学 | Tea trea flower wine and preparation method thereof |
| KR20090099895A (en) * | 2008-03-19 | 2009-09-23 | 오재민 | Alcoholic drinks fermented from tea plant seed |
| FR2943354A1 (en) * | 2009-03-18 | 2010-09-24 | Ecosystem | Preparing alcoholic composition made of tea comprises alcoholic fermentation of tea infusion with sugar and fermentation microorganisms, adding dry plant material in the infusion, before, during and/or after fermentation, and recovering |
| CN102286319A (en) * | 2010-06-21 | 2011-12-21 | 徐训国 | Lotus tea liquor |
| CN103266037A (en) * | 2013-06-06 | 2013-08-28 | 李云峰 | Tea fruit wine and preparation method thereof |
| CN105733871A (en) * | 2014-12-11 | 2016-07-06 | 朱国宇 | Processing method of floral-scent-type tea fermented wine |
| CN105176728A (en) * | 2015-08-17 | 2015-12-23 | 李云峰 | Pu'er tea slurry-fruit juice wine and preparation method thereof |
| CN105861234A (en) * | 2016-06-22 | 2016-08-17 | 王伟峰 | Preparation method of fermented tea wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106544232A (en) * | 2016-12-25 | 2017-03-29 | 重庆星湖茶酒厂 | A kind of applejack |
| CN106635642A (en) * | 2016-12-25 | 2017-05-10 | 重庆星湖茶酒厂 | Processing method of apple wine |
| CN108384680A (en) * | 2018-05-08 | 2018-08-10 | 李云峰 | A kind of production method of stem of noble dendrobium health preserving wine |
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