CN106675940A - Weakly alkaline sweet tea wine - Google Patents
Weakly alkaline sweet tea wine Download PDFInfo
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- CN106675940A CN106675940A CN201611213576.1A CN201611213576A CN106675940A CN 106675940 A CN106675940 A CN 106675940A CN 201611213576 A CN201611213576 A CN 201611213576A CN 106675940 A CN106675940 A CN 106675940A
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- hydrangeae strigosae
- folium
- tea wine
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- wine
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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
Abstract
The invention belongs to the technical field of food and particularly relates to weakly alkaline sweet tea wine. No weakly alkaline sweet tea wine is found yet according to current market situation of the sweet tea wine. The weakly alkaline sweet tea wine is prepared from raw materials including sweet tea, rice-flavor baijiu, purified water, powdered glucose and baking soda through new processes of digestion, blending, canning, inspection, boxing and obtaining of a finished product. The product reserves natural nutritional ingredients of sweet tea and is supplemented with baking soda, the PH value is adjusted to 7.30-7.45 and is similar to the slightly alkaline property of human blood and body fluids, so that the sweet tea wine is more easily converted and absorbed by a human body and has certain repairing and inhibition functions on radiation damage and free radical generation of a body. Besides, the alcohol content is relatively low (12%-15% VOL), so that the weakly alkaline sweet tea wine is more easily accepted by vast consumers and is a healthy drink suitable for people of all ages.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of alkalescence Folium hydrangeae strigosae tea wine.
Background technology
Folium Camelliae sinensis contain multiple nutritional components and functional factor, and wherein tea polyphenols are the main function composition of Folium Camelliae sinensis, account for dry
The 20%~30% of material total amount, research shows that tea polyphenols have antibacterial antiinflammatory, reduction blood fat, blood glucose, blood pressure, defying age, anti-spoke
The effect such as penetrate, give protection against cancer；Caffeine in Folium Camelliae sinensis also has the effect such as heart tonifying diuresis, allaying tiredness, appetite stimulator.
The health promoting wine brewed using Folium Camelliae sinensis or prepared is referred to as tea wine, both styles with wine, it may have the local flavor of tea and
Health care.The wine degree of tea wine is low, bright and lustrous bright, the soft silk floss of entrance, does not pierce larynx, not top, while being rich in tea polyphenols, amino
The materials such as acid, tea polysaccharide, protein, are a kind of beverages of excellent in color, and with skin care and the effects such as slow down aging, are
The preferable beverage of each stratum personage.In recent years, with the enhancing and the transformation of consumption idea of people's health care consciousness, functional health
Wine is increasingly becoming the new lover in market and people's life, therefore, there is huge latent space in the consumption of tea wine.
Folium hydrangeae strigosae contains abundant nutrient substance and trace element necessary to human body.Test according to State Bureau of Technical Supervision's analysis
Research center test result confirms：18 kinds of aminoacid are rich in Wild sweet tea, per 100 grams of dry products containing the milli of total amino acid content 331.54
Gram, rich in human body is necessary, human body can not be generated, the 8 kinds of aminoacid that can only be absorbed from food particularly in Folium hydrangeae strigosae.Its is main
There are calcium 0.84%, zinc 105.5mg/kg, the μ g/kg of germanium 5.5, the μ g/kg of selenium 17.94, and potassium, magnesium, phosphorus, ferrum, sodium, copper, chromium, strontium, lithium
Deng multiple element, without noxious substances such as arsenic aluminum, without can produce dizziness, palpitate quickly, cardiopalmus, anxiety irritability, Psychological inadaptability,
The caffeine of the side effect such as interference sleep；Germanium, selenium contained therein etc. are superior to general green tea and Folium Ilicis.Except above-mentioned contained micro-
Outside secondary element, also rich in vitamin C, B1, B2, B3, superoxide dismutase, ascorbic content is up in fresh and sweet tea
115mg/100g；Particularly also rich in most valuable 4.1% bioflavonoids, 18.04% tea polyphenols and 5% Folium hydrangeae strigosae
Element.
And Wild sweet tea has higher nutritive value relative to Folium hydrangeae strigosae, wherein represented the most with Guangxi Folium hydrangeae strigosae, contained by it
Multiple components, with heat-clearing and toxic substances removing, cancer-resisting antiallergic, moistening the lung and resolving phlegm cough-relieving, anti-fat lipid-lowering and blood-pressure-lowing, reduce blood gallbladder and consolidate
Numerous health cares such as sclerosis of blood vessels, prevention and treatment of coronary heart disease and diabetes are delayed in alcohol, suppression and the court of a feudal ruler.
China is the native place of wine, is also the cradle of spirits culture, is one of earliest country of making wine in the world.With wine brewing
The development of technology, the species of wine is also more and more on market, from the Chinese liquor, medicated beer, rice wine and the wine that start, fruit till now
The generation of the various health promoting wine such as wine, tea wine.And existing tea wine market, due to being restricted by preparation method, its product is acid
Property wine, also a weakly alkaline Folium hydrangeae strigosae tea wine listing.
The patent of invention of the B of Authorization Notice No. CN 104673594 discloses a kind of production method of Folium hydrangeae strigosae wine, specially：
Rice is stir-fried with Oryza glutinosa, Folium hydrangeae strigosae is decocted in three times, the rice for stir-frying, mixing filtering residue and Folium hydrangeae strigosae leachate mix homogeneously steam
Boil, be divided into two parts addition distillers yeast and fermented, last mixed fermentation, dehydration is filtered, aging, sterilization, and clarification obtains final product Folium hydrangeae strigosae wine.
The inventive method is simple, it is easy to operate, and preparation time is shorter, and the Folium hydrangeae strigosae wine wine body clarification for preparing, sugariness is moderate, gas
Taste delicate fragrance is simple and elegant, with anti-fat lipid-lowering and blood-pressure-lowing, cancer-resisting antiallergic, reduce cholesterolemia the effects such as, effect of weight reducing is particularly dashed forward
Go out, be also particularly suitable for three-hypers crowd and drink.But Folium hydrangeae strigosae tea wine prepared by the invention, in acidity, drink easily makes one flatulence more, hold
Easily stimulate autonomic nerve so that vasodilation or amyotrophy, cause headache, while can also increase the burden of liver.
The content of the invention
In order to solve the Folium hydrangeae strigosae tea wine of current preparation in acidity, acid Folium hydrangeae strigosae tea wine easily makes one flatulence to the present invention, pierces
Sharp autonomic nerve, causes headache and increases the problem of burden of liver, there is provided a kind of alkalescence Folium hydrangeae strigosae tea wine.
In order to achieve the above object, base case of the invention provides a kind of alkalescence Folium hydrangeae strigosae tea wine, by following weight portion
Raw material make：
Folium hydrangeae strigosae Folium Camelliae sinensis 7-9 parts, rice spirit 85-98 parts, pure water 74-76 parts, sodium bicarbonate 3.5-4.5 parts, glucose
Powder 5-8 parts, conjugate linoleate 7-10 parts, antioxidant 0.5-1.2 parts, antibacterial 0.1-0.2 parts, saccharomyces cerevisiae 0.1-0.2 parts,
Ammonium sulfate 0.2-0.7 parts, filter aid 2-3 parts；
In Folium hydrangeae strigosae tea wine manufacturing process, saccharomyces cerevisiae passes through rice spirit uniform dissolution；The water content of Folium hydrangeae strigosae Folium Camelliae sinensis
Less than 5%；Folium hydrangeae strigosae Folium Camelliae sinensis pass through restricted-access media Folium hydrangeae strigosae Folium Camelliae sinensis lixiviating solution with rice spirit；Sodium bicarbonate adds in five times fermentation
In cylinder, the allocation proportion of five additions of sodium bicarbonate is 3:3:2:1:1.
The beneficial effect of this base case is：1st, containing 4.1% bioflavonoids in Folium hydrangeae strigosae, flavone is world's medicine
Preventing and treating cardiovascular and cerebrovascular disease and the good merchantable brand of cancer preventing and treating that boundary generally acknowledges, the Folium hydrangeae strigosae tea wine prepared by the technique can suppress and prolong
Slow sclerosis of blood vessels, reduce cholesterolemia, with health care.2nd, Chinese liquor can will ferment saccharomyces cerevisiae uniform dissolution
Front saccharomyces cerevisiae domestication so that brewing yeast cell itself discharges polysaccharide in whole sweat and polypeptides matter comes
Improve tea wine quality, moreover it is possible to bring the active substance of yeast itself into astringent taste in fermented wine body, in softening Folium hydrangeae strigosae so that Folium hydrangeae strigosae
Tea wine mouthfeel is more full mellow and full.3rd, sodium bicarbonate is according to 3:3:2:1:1 addition is gradually added in jar fermenter, early stage sodium bicarbonate
Addition can neutralize Chinese liquor release ethanol so that the alcohols in Chinese liquor is changed into salt soluble in water, in reducing Chinese liquor
Oxidation of alcohols is irritating aldehydes, and the hydrion reaction that sodium bicarbonate and ethanol are dissociated, and the carbon dioxide for discharging can
Suppress the oxidation of Folium hydrangeae strigosae Folium Camelliae sinensis lixiviating solution so that Folium hydrangeae strigosae Folium Camelliae sinensis lixiviating solution is in alkalescence.Additionally, sodium bicarbonate to be gradually added into rice-fragrant type white
Uniform stirring after wine and every time addition sodium bicarbonate, tests the pH value of Folium hydrangeae strigosae fermentation liquid so that the pH value of Folium hydrangeae strigosae fermentation liquid is in 7.30-
Between 7.45, enable to sodium bicarbonate and fully react with Chinese liquor so that the sodium ion in sodium bicarbonate is all replaced, by Folium hydrangeae strigosae Folium Camelliae sinensis
The tea polyphenols produced in immersion process are preserved as far as possible, and cause the final Folium hydrangeae strigosae tea wine for preparing to be in alkalescence.4th, it is conjugated sub-
Oleate is a kind of unsaturated fatty acidss salt, and people's energy i (in vivo) can be induced to utilize, and causes weight loss, moreover it is possible to which promote food has
Effect absorbs；And conjugate linoleate can utilize the conjugated linoleic acid group in conjugate linoleate by the metallic sodium in sodium bicarbonate
Ion is introduced in human body so that the sodium ion in sodium bicarbonate is changed into the sodium salt of organic, relative to inorganic sodium so that human body is more
Easily absorb, while enhancing resistance of human body.In addition the conjugate linoleate for generating can also remove the free radical in human body,
Strengthen the mobility of hemocyte, effectively adjust blood viscosity, reach vasodilator, improve blood microcirculation, balancing blood pressure
Effect.5th, antioxidant is prevented from the over oxidation of Folium hydrangeae strigosae tea wine, and antibacterial can suppress the breeding and fermentation of microorganism, can be with
Kill the microorganism in Folium hydrangeae strigosae tea wine.After weakly alkaline tea wine causes drinking person to drink, can split the carbon dioxide off in vivo, pierce
Sharp gastrointestinal peristalsiss and digestive juice secretion, appetite stimulator is conducive to keeping internal acid-base balance, to digestive tract malfunction, gastritis,
Slight gastric ulcer and duodenal ulcer, with good curative effect.Additionally, the body fluid pH value of normal person is 7.45 or so, blood
PH value is 7.35 or so, and under the conditions of alkalescence body constitution, metabolism is enlivened Healthy People, not only not sick, is also had much energy,
Endurance.
Scheme two：Scheme is preferred based on this, and Folium hydrangeae strigosae Folium Camelliae sinensis are Wild sweet tea Folium Camelliae sinensis.Beneficial effect：Wild sweet tea phase
For Folium hydrangeae strigosae has higher nutritive value, the Multiple components contained by it, with heat-clearing and toxic substances removing, cancer-resisting antiallergic, lung moistening
The crowd such as preventing phlegm from forming and stopping coughing, anti-fat lipid-lowering and blood-pressure-lowing, reduction cholesterolemia, suppression and the court of a feudal ruler slow sclerosis of blood vessels, prevention and treatment of coronary heart disease and diabetes
Many health cares.
Scheme three：This is preferred for scheme two, and the alcohol by volume fraction of rice spirit is 45%-50%.Beneficial effect：
Volume fraction is the rice spirit of 45%-50%, and ethyl lactate, ethyl acetate and phenethanol content are high, can make preparation
Folium hydrangeae strigosae tea wine gives out a kind of quiet and tastefully laid out clear soft fragrance.
Scheme four：This is preferred for scheme three, and conjugate linoleate is calcium conjugated linoleic acid, conjugated linoleic acid zinc, conjugation
One kind in magnesium linoleate.Beneficial effect：Calcium conjugated linoleic acid, conjugated linoleic acid zinc, Magnesium linoleate. reach human body the intestines and stomach
Afterwards, fatty acid and calcium, zinc, magnesium ion can be respectively decomposited, and this organic calcium, zinc, magnesium are than inorganic calcium, zinc, magnesium ion more
Easily it is absorbed by the body.
Scheme five：This is preferred for scheme four, and antioxidant is D-araboascorbic acid, and antibacterial is streptococcus acidi lactici.It is beneficial
Effect：D-araboascorbic acid oxidation resistance is strong, nontoxic, and can be changed into nutrient Vc in human body.Streptococcus acidi lactici without
Poison, is capable of the growth of effectively lactic acid bacteria inhibiting, brevibacterium, staphylococcus aureuses；And without compromising on yeast, and effectively profit
Suppress miscellaneous bacteria with the powerful advantages of Yeast proliferation, fermentation, it is ensured that the fermentation of Folium hydrangeae strigosae tea wine.
Scheme six：This is preferred for scheme five, and the blender that Folium hydrangeae strigosae Folium Camelliae sinensis are used when crushing is Double helix pulverizer.It is beneficial
Effect：Double helix pulverizer enables to the more thorough of dry Folium hydrangeae strigosae Folium Camelliae sinensis crushing, and crush efficiency is also improved.
Scheme seven：This is preferred for scheme six, and filter aid is kieselguhr.Beneficial effect：Kieselguhr contributes to Folium hydrangeae strigosae tea wine
Separate with Folium hydrangeae strigosae tea grounds.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment one：
A, the Folium hydrangeae strigosae Folium Camelliae sinensis for choosing high-quality, natural drying so that the water content of Folium hydrangeae strigosae Folium Camelliae sinensis is 2%, dry Folium hydrangeae strigosae Folium Camelliae sinensis
Weight is 7kg；
B, by dried dry Folium hydrangeae strigosae Folium Camelliae sinensis in step A with Double helix pulverizer crush, obtain sweet tea powder, wherein sweet tea powder
Particle diameter be less than 2mm；
C, by step B prepare sweet tea powder is fitted in ceramic vessel, addition 45% rice spirit 65kg, be sufficiently stirred for
5min, sealing extraction, extraction time be 13 days, first 7 days daily early, evening in leaching process, respectively to ceramic vessel in it is sweet
Tea powder is stirred once, and 5min is stirred every time, and the sweet tea powder after sealing extraction is entered with the mixture of rice spirit by filter cloth
Row is filtered, and wherein the mesh number of filter cloth is 180 mesh, and Folium hydrangeae strigosae Folium Camelliae sinensis lixiviating solution is obtained；
D, saccharomyces cerevisiae 0.1kg and 45% rice spirit 5kg are thoroughly mixed so that saccharomyces cerevisiae fully dissolves
In rice spirit, saccharomyces cerevisiae mixed liquor is obtained；
E, by Folium hydrangeae strigosae Folium Camelliae sinensis lixiviating solution obtained in step C and saccharomyces cerevisiae mixed liquor is fitted in jar fermenter obtained in step D,
Again by pure water 74kg, 45% rice spirit 15kg, sodium bicarbonate 3.5kg, glucose powder 5kg, calcium conjugated linoleic acid 7kg, D-
Arabo-ascorbic acid 0.5kg, streptococcus acidi lactici 0.1kg, ammonium sulfate 0.2kg load jar fermenter simultaneously, are placed in after jar fermenter is sealed
In the environment of 23-28 DEG C, ferment 12 hours, obtain Folium hydrangeae strigosae tea wine fermentation liquid, wherein sodium bicarbonate is according to 3:3:2:1:1 addition
In being gradually added into jar fermenter, uniform stirring after each addition of sodium bicarbonate tests the pH value of Folium hydrangeae strigosae fermentation liquid, controls Folium hydrangeae strigosae fermentation liquid
PH be 7.30-7.45；
F, will in Folium hydrangeae strigosae tea wine fermentation liquid obtained in step E add kieselguhr 2kg, be sufficiently stirred for, with filter filter remove
Slag, is obtained alkalescence Folium hydrangeae strigosae tea wine；
G, by step F be obtained alkalescence Folium hydrangeae strigosae tea wine be fitted in sterilized bottle, bottle bottleneck empty place inflated with nitrogen,
Weighed rear seal-cover, can outbound or warehouse-in after labelled, trade mark, packaging.
Embodiment two：
The present embodiment is differed only in embodiment one, and the weight of dry Folium hydrangeae strigosae Folium Camelliae sinensis is 8kg in step A；Add in step C
Enter 48% rice spirit 68kg, mixing time is 7min in leaching process, and the mesh number of filter cloth is 190 mesh；Make wine in step D
Yeast 0.15kg and 48% rice spirit 7kg are thoroughly mixed；Add pure water 75kg, 48% rice-fragrant type in step E
Chinese liquor 18kg, sodium bicarbonate 4kg, glucose powder 6kg, calcium conjugated linoleic acid 8.5kg, D-araboascorbic acid 0.8kg, streptococcus acidi lactici
0.15kg, ammonium sulfate 0.5kg load jar fermenter simultaneously；Kieselguhr 2.5kg is added in step F.
Embodiment three：
The present embodiment is differed only in embodiment one, and the weight of dry Folium hydrangeae strigosae Folium Camelliae sinensis is 9kg in step A；Add in step C
Enter 50% rice spirit 70kg, mixing time is 8min in leaching process, and the mesh number of filter cloth is 200 mesh；Make wine in step D
Yeast 0.2kg and 50% rice spirit 8kg are thoroughly mixed；Add in step E pure water 76kg, 50% rice-fragrant type is white
Wine 20kg, sodium bicarbonate 4.5kg, glucose powder 8kg, calcium conjugated linoleic acid 10kg, D-araboascorbic acid 1.2kg, streptococcus acidi lactici
0.2kg, ammonium sulfate 0.7kg load jar fermenter simultaneously；Kieselguhr 3kg is added in step F.
Example IV：
The present embodiment is differed only in embodiment one, and sodium bicarbonate is not added in step E.
Embodiment five：
The present embodiment is differed only in embodiment one, and D-araboascorbic acid and nisin are not added in step E
Bacterium.
Comparative example：
Comparative example is the Folium hydrangeae strigosae tea that Authorization Notice No. is adopted by the patent of invention of the B of CN 104673594 in background technology
Wine preparation technology, specially：Rice is stir-fried with Oryza glutinosa, Folium hydrangeae strigosae is decocted in three times, by the rice for stir-frying, mixing filtering residue and Folium hydrangeae strigosae
Leachate mix homogeneously, steaming and decocting is divided into two parts addition distillers yeast and is fermented, and last mixed fermentation, dehydration is filtered, and aging is killed
Bacterium, clarification, obtains final product Folium hydrangeae strigosae wine.
The sensory evaluation of Folium hydrangeae strigosae tea wine fragrance and mouthfeel have chosen 20 people and be evaluated, embodiment one to five and comparative example
Sensory evaluation scores contrast with regard to fragrance and mouthfeel is shown in Table one：
| Embodiment one | Embodiment two | Embodiment three | Example IV | Embodiment five | Comparative example | |
| Fragrance scores | 140 | 150 | 145 | 105 | 90 | 100 |
| Mouth feel score | 135 | 146 | 142 | 95 | 80 | 100 |
Contrasted it is found that the alkalescence with regard to the sensory evaluation scores of fragrance and mouthfeel by embodiment one to three and comparative example
Folium hydrangeae strigosae tea wine fragrance and mouth feel score prepared by Folium hydrangeae strigosae tea wine formula is improved；Can by the contrast of example IV and comparative example
To find, it is added without Folium hydrangeae strigosae tea wine fragrance and mouthfeel obtained in sodium bicarbonate in the alkalescence Folium hydrangeae strigosae tea wine formula and connects with comparative example
Closely；By the contrast of embodiment five and comparative example it is found that being added without the different Vitamin Cs of D- in the alkalescence Folium hydrangeae strigosae tea wine formula
Acid and streptococcus acidi lactici so that the ferment effect of Folium hydrangeae strigosae tea wine is not good, and fragrance and mouthfeel are poorer than comparative example effect.
When Folium hydrangeae strigosae tea wine pH value is measured, each Folium hydrangeae strigosae tea wine is tested three times and is averaged, embodiment one to five with it is right
Ratio is shown in Table two with regard to the contrast of Folium hydrangeae strigosae tea wine pH value：
| Embodiment one | Embodiment two | Embodiment three | Example IV | Embodiment five | Comparative example | |
| PH value | 7.40 | 7.43 | 7.32 | 6.88 | 6.85 | 6.78 |
By embodiment one to three with comparative example with regard to the contrast of Folium hydrangeae strigosae tea wine pH value it is found that by the alkalescence it is sweet
Folium hydrangeae strigosae tea wine Folium hydrangeae strigosae tea wine prepared by tea tea wine formula is in alkalescence；By the contrast of example IV and comparative example it is found that
Folium hydrangeae strigosae tea wine pH value obtained in sodium bicarbonate is added without in the alkalescence Folium hydrangeae strigosae tea wine formula to be close with comparative example；By embodiment
Five with the contrast of comparative example it is found that being added without D-araboascorbic acid and nisin in the alkalescence Folium hydrangeae strigosae tea wine formula
Bacterium, obtained Folium hydrangeae strigosae tea wine pH value is also close with comparative example.
The blood pressure lowering effect of Folium hydrangeae strigosae tea wine have chosen 25 hyperpietics, a kind of Folium hydrangeae strigosae tea of artificial one group of experience per 5
Wine, and detect that the phase is one week, daily measurement high pressure and low pressure, calculate respectively the meansigma methodss that every group of patient's high pressure and low pressure decline,
Embodiment one to five is shown in Table three with comparative example with regard to the contrast of blood pressure lowering effect：
| Embodiment one | Embodiment two | Embodiment three | Example IV | Embodiment five | Comparative example | |
| High pressure | 6 | 7 | 6.5 | 3 | 2.5 | 3 |
| Low pressure | 3.5 | 4 | 3.8 | 1.8 | 2 | 1.5 |
By embodiment one to three and comparative example with regard to the contrast of blood pressure lowering effect it is found that passing through the alkalescence Folium hydrangeae strigosae
Folium hydrangeae strigosae tea wine blood pressure lowering effect prepared by tea wine formula is fine, and the reduction of the Folium hydrangeae strigosae tea wine blood pressure prepared by embodiment two
Effect is the most obvious；By the contrast of example IV and comparative example it is found that being added without in the alkalescence Folium hydrangeae strigosae tea wine formula
Folium hydrangeae strigosae tea wine blood pressure lowering effect is close with comparative example obtained in sodium bicarbonate；Can be with by the contrast of embodiment five and comparative example
It was found that, it is added without D-araboascorbic acid and streptococcus acidi lactici, obtained Folium hydrangeae strigosae tea wine blood pressure in the alkalescence Folium hydrangeae strigosae tea wine formula
Reducing effect is also close with comparative example.
Above-described is only embodiments of the invention, and the general knowledge here such as known concrete structure and characteristic is not made in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of without departing from present configuration, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the impact present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in description
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (7)
1. a kind of alkalescence Folium hydrangeae strigosae tea wine, it is characterised in that be prepared by the raw materials in：
Folium hydrangeae strigosae Folium Camelliae sinensis 7-9 parts, rice spirit 85-98 parts, pure water 74-76 parts, sodium bicarbonate 3.5-4.5 parts, glucose powder 5-8
Part, conjugate linoleate 7-10 parts, antioxidant 0.5-1.2 parts, antibacterial 0.1-0.2 parts, saccharomyces cerevisiae 0.1-0.2 parts, sulphuric acid
Ammonium 0.2-0.7 parts, filter aid 2-3 parts；
In Folium hydrangeae strigosae tea wine manufacturing process, saccharomyces cerevisiae passes through rice spirit uniform dissolution；The water content of Folium hydrangeae strigosae Folium Camelliae sinensis is less than
5%；Folium hydrangeae strigosae Folium Camelliae sinensis pass through restricted-access media Folium hydrangeae strigosae Folium Camelliae sinensis lixiviating solution with rice spirit；Sodium bicarbonate is added in five times in jar fermenter,
The allocation proportion of five additions of sodium bicarbonate is 3:3:2:1:1.
2. alkalescence Folium hydrangeae strigosae tea wine as claimed in claim 1, it is characterised in that the Folium hydrangeae strigosae Folium Camelliae sinensis are Wild sweet tea Folium Camelliae sinensis.
3. alkalescence Folium hydrangeae strigosae tea wine as claimed in claim 2, it is characterised in that the alcohol by volume fraction of the rice spirit
For 45%-50%.
4. alkalescence Folium hydrangeae strigosae tea wine as claimed in claim 3, it is characterised in that the conjugate linoleate is conjugated linoleic acid
Any one in calcium, conjugated linoleic acid zinc, Magnesium linoleate..
5. alkalescence Folium hydrangeae strigosae tea wine as claimed in claim 4, it is characterised in that the antioxidant is D-araboascorbic acid, institute
Antibacterial is stated for streptococcus acidi lactici.
6. alkalescence Folium hydrangeae strigosae tea wine as claimed in claim 5, it is characterised in that the stirring that the Folium hydrangeae strigosae Folium Camelliae sinensis are used when crushing
Machine is Double helix pulverizer.
7. alkalescence Folium hydrangeae strigosae tea wine as claimed in claim 6, it is characterised in that the filter aid is kieselguhr.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611213576.1A CN106675940A (en) | 2016-12-25 | 2016-12-25 | Weakly alkaline sweet tea wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611213576.1A CN106675940A (en) | 2016-12-25 | 2016-12-25 | Weakly alkaline sweet tea wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841533A (en) * | 2018-08-07 | 2018-11-20 | 冯硕 | A kind of preparation method of Chen Xiang blending liquor |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104673594A (en) * | 2015-03-31 | 2015-06-03 | 桂林市一峰食品有限公司 | Production method of sweet tea wine |
| CN105400666A (en) * | 2015-12-05 | 2016-03-16 | 重庆星湖茶酒厂 | Weak alkaline tea wine |
-
2016
- 2016-12-25 CN CN201611213576.1A patent/CN106675940A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104673594A (en) * | 2015-03-31 | 2015-06-03 | 桂林市一峰食品有限公司 | Production method of sweet tea wine |
| CN105400666A (en) * | 2015-12-05 | 2016-03-16 | 重庆星湖茶酒厂 | Weak alkaline tea wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841533A (en) * | 2018-08-07 | 2018-11-20 | 冯硕 | A kind of preparation method of Chen Xiang blending liquor |
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Application publication date: 20170517 |
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