CN106318817A - Process for brewing oolong golden camellia wine - Google Patents
Process for brewing oolong golden camellia wine Download PDFInfo
- Publication number
- CN106318817A CN106318817A CN201610706150.3A CN201610706150A CN106318817A CN 106318817 A CN106318817 A CN 106318817A CN 201610706150 A CN201610706150 A CN 201610706150A CN 106318817 A CN106318817 A CN 106318817A
- Authority
- CN
- China
- Prior art keywords
- camellia nitidissima
- nitidissima chi
- mixture
- oolong tea
- oolong
- 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
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Classifications
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention discloses a process for brewing a oolong golden camellia wine. The process comprises the following steps: (1) mixing and grinding oolong and golden camellia leaves according to a mass ratio of 1:8 until the average grain diameter reaches 0.246mm; (2) putting the mixture obtained in the step (1) into a microwave oven, and drying the mixture at a medium baking temperature for 3-5 minutes without covering the microwave oven until the mixture is dried; (3) grinding the dried mixture obtained in the step (2) into powder, then adding rock candy powder, and fermenting the mixture in a closed container for 30-40 days; (4) adding edible alcohol, stirring the materials uniformly, and performing filtration to remove impurities; (5) adding lemon juice obtained by squeezing fresh lemon slices; (6) performing ultrasonic treatment for 20 minutes at a frequency of 32kHz and a temperature of 30-50 DEG C; and (7) adding honey, and then soaking the mixture in the closed container for 60-110 days.
Description
Technical field
The present invention relates to brewing technical field, particularly relate to the brewage process of a kind of oolong tea Camellia nitidissima Chi wine liquid.
Background technology
Camellia nitidissima Chi leaf is used for heat-clearing and toxic substances removing, diuresis dampness removing, dysentery relieving and hemostasis etc. among the people, Compendium of Material Medica to it
Medical value has certain record.Through the research of decades, present research worker it is believed that, Camellia nitidissima Chi is reducing blood fat, blood
Sugar, anti-cancer, anticancer aspect have special efficacy.Flower (dry flower, flower) and the leaf (Lao Ye, tender shoots) of Camellia nitidissima Chi can be made tea.
Camellia nitidissima Chi can be used for equally making wine tradition golden camellia wine raw material predominantly: Sorghum vulgare Pers., Semen Tritici aestivi, water, Camellia nitidissima Chi, but it is health-related
Type is more single, it is impossible to meet people's pursuit to health standards, additionally, its traditional processing technique also needs to be innovated.
Summary of the invention
For solving the problems referred to above present in prior art and practical situation, the invention provides a kind of oolong tea Camellia nitidissima Chi
Wine liquid brewage process, comprises the steps:
(1) it is that 1:8 carries out mixing, grinding, until mean diameter reaches by oolong tea, Camellia nitidissima Chi Folium Camelliae sinensis according to mass ratio
0.246mm；
(2) it is that 1:100 adds pure water according to solid-liquid ratio, uses the defrosting shelves of microwave oven to process 5min, then use 50 DEG C water
Bath extraction 20min；
(3) adding concentration is the edible ethanol of 95%, carries out mixing extraction；
(4) lixiviating solution will add potassium permanganate and the Powdered Activated Carbon of 0.09% of 0.01%, after stirring, stand more than 7d；
(5) using frequency is 32kHz, and temperature is ultrasonic Treatment 20min of 30-50 degree Celsius
(6) mixed liquor that step (5) obtains is carried out filtration treatment, obtain oolong tea Camellia nitidissima Chi wine liquid.
Preferably, the process technique after step (6) also includes: tea grounds is added suitable quantity of water, is heated up to 60 degrees Celsius of leachings
Cross leaching liquid after bubble 1h, and the oolong tea Camellia nitidissima Chi wine liquid obtained with step (6) mixes.
Beneficial effect:
A kind of oolong tea Camellia nitidissima Chi wine liquid brewage process disclosed by the invention, its local flavor alcohol of golden camellia wine brewageed by this technique
Aromatic strongly fragrant, good mouthfeel, rather well received, additionally, also add the health functions of golden camellia wine.
Detailed description of the invention
Technical solution of the present invention is described in detail below.
A kind of oolong tea Camellia nitidissima Chi wine liquid brewage process, it is characterised in that comprise the steps:
(1) it is that 1:8 carries out mixing, grinding, until mean diameter reaches by oolong tea, Camellia nitidissima Chi Folium Camelliae sinensis according to mass ratio
0.246mm；To improve extraction rate.
(2) it is that 1:100 adds pure water according to solid-liquid ratio, uses the defrosting shelves of microwave oven to process 5min, more Celsius with 50
Degree water-bath extraction 20min；So, tea polyphenols leaching rate is up to more than 85%.
(3) add the high-quality edible ethanol that concentration is 95%, carry out mixing extraction.
(4) lixiviating solution will add potassium permanganate and the Powdered Activated Carbon of 0.09% of 0.01%, after stirring, stand 7d
Above, so, can make golden camellia wine mouthfeel more preferably alcohol and.
(5) using frequency is 32kHz, and temperature is ultrasonic Treatment 20min of 30-50 degree Celsius, to increase it further
Quality so that it is fragrance highlights, local flavor increases mellow.
(6) mixed liquor that step (5) obtains is carried out filtration treatment, obtain oolong tea Camellia nitidissima Chi wine liquid.
Preferably, the process technique after step (6) also includes: tea grounds is added suitable quantity of water, is heated up to 60 degrees Celsius and soaks 1h
Rear cross leaching liquid, and the oolong tea Camellia nitidissima Chi wine liquid obtained with step (6) mixes.
Then after crystal sugar is added suitable quantity of water heating support syrup, then participate in a small amount of Mel, filter.So, to form uniqueness
Mouthfeel and style.
A kind of oolong tea Camellia nitidissima Chi wine liquid brewage process disclosed by the invention, its wind of golden camellia wine brewageed by this technique
Taste sweet-smelling is strong, and good mouthfeel is rather well received, additionally, also add the health functions of golden camellia wine.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (2)
1. an oolong tea Camellia nitidissima Chi wine liquid brewage process, it is characterised in that comprise the steps:
(1) it is that 1:8 carries out mixing, grinding, until mean diameter reaches by oolong tea, Camellia nitidissima Chi Folium Camelliae sinensis according to mass ratio
0.246mm；
(2) it is that 1:100 adds pure water according to solid-liquid ratio, uses the defrosting shelves of microwave oven to process 5min, then use 50 DEG C water
Bath extraction 20min；
(3) adding concentration is the edible ethanol of 95%, carries out mixing extraction；
(4) lixiviating solution will add potassium permanganate and the Powdered Activated Carbon of 0.09% of 0.01%, after stirring, stand more than 7d；
(5) using frequency is 32kHz, and temperature is ultrasonic Treatment 20min of 30-50 degree Celsius
(6) mixed liquor that step (5) obtains is carried out filtration treatment, obtain oolong tea Camellia nitidissima Chi wine liquid.
A kind of oolong tea Camellia nitidissima Chi wine liquid brewage process the most according to claim 1, it is characterised in that after step (6)
Process technique also include: tea grounds is added suitable quantity of water, is heated up to 60 degrees Celsius and soaks and cross leaching liquid after 1h, and with step (6)
The oolong tea Camellia nitidissima Chi wine liquid obtained mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610706150.3A CN106318817A (en) | 2016-08-23 | 2016-08-23 | Process for brewing oolong golden camellia wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610706150.3A CN106318817A (en) | 2016-08-23 | 2016-08-23 | Process for brewing oolong golden camellia wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106318817A true CN106318817A (en) | 2017-01-11 |
Family
ID=57741593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610706150.3A Pending CN106318817A (en) | 2016-08-23 | 2016-08-23 | Process for brewing oolong golden camellia wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106318817A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103627608A (en) * | 2013-12-11 | 2014-03-12 | 广西大学 | Method for making golden camellia wine |
-
2016
- 2016-08-23 CN CN201610706150.3A patent/CN106318817A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103627608A (en) * | 2013-12-11 | 2014-03-12 | 广西大学 | Method for making golden camellia wine |
Non-Patent Citations (1)
| Title |
|---|
| 涂云飞: "近五年茶制品领域国内发表论文摘要选集", 《中国茶叶加工》 * |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |