CN107057920A - A kind of six fort tea tea wines and preparation method thereof - Google Patents

A kind of six fort tea tea wines and preparation method thereof Download PDF

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Publication number
CN107057920A
CN107057920A CN201710116485.4A CN201710116485A CN107057920A CN 107057920 A CN107057920 A CN 107057920A CN 201710116485 A CN201710116485 A CN 201710116485A CN 107057920 A CN107057920 A CN 107057920A
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CN
China
Prior art keywords
tea
parts
wine
millet paste
yeast
Prior art date
Application number
CN201710116485.4A
Other languages
Chinese (zh)
Inventor
冯嘉倩
Original Assignee
梧州市雅正农业科技有限公司
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Publication date
Application filed by 梧州市雅正农业科技有限公司 filed Critical 梧州市雅正农业科技有限公司
Priority to CN201710116485.4A priority Critical patent/CN107057920A/en
Publication of CN107057920A publication Critical patent/CN107057920A/en

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Classifications

    • 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 invention discloses a kind of six forts tea tea wine and preparation method thereof, belong to tea research field, it is desirable to provide a kind of preparation method is simple, six fort tea tea wines of rich in nutrition content and preparation method thereof, and the tea wine is made up of following parts by weight of component:Six 1~10 part of fort tea tealeaves, 10~60 parts of rock sugar, 0.1~1 part of yeast, 120~150 parts of water.

Description

A kind of six fort tea tea wines and preparation method thereof

Technical field

The invention belongs to tea research field, especially a kind of six forts tea tea wine and preparation method thereof.

Background technology

Tea is two kinds of different drinks common in life from wine, and often having tea not only refresh the mind but also help disappears Change;Responsible drinking can stimulate circulation, it is healthy to be conducive to.But can often feel that dry is scorching after drinking, how by this two Plant beverage to be combined, respectively take the chief, it is always the problem that professional makes great efforts to explore to develop the drink beneficial to human body.Tea wine Be tea combined with wine, a kind of new beverage with both features.

The content of the invention

For above-mentioned deficiency, the invention provides a kind of preparation method is simple, six fort tea tea wines of rich in nutrition content and Its preparation method.

In order to realize above-mentioned technique effect, the technical scheme that the present invention is provided is such:A kind of six fort tea tea wines, by with Lower parts by weight of component is made:Six 1~10 part of fort tea tealeaves, 10~60 parts of rock sugar, 0.1~1 part of yeast, 120~150 parts of water.

Preferably, it is made up of following parts by weight of component:Six 5 parts of fort tea tealeaves, 30 parts of rock sugar, 0.5 part of yeast, 130 parts of water.

The preparation method of six forts tea tea wine as described above, comprises the following steps:

Step 1:With clear water soaking and washing tealeaves, it is filtered dry standby;

Step 2:The tealeaves being filtered dry is put into water and is incubated extraction, filtering obtains millet paste;

Step 3:Sucrose dissolving is added, room temperature is cooled to, obtains sugared millet paste;

Step 4:5~10 portions of sugared millet paste are taken out, yeast are added, slow fire is heated to 20~40 DEG C;Insulation activation, obtains yeast tea Soup;

Step 5:Yeast millet paste is well mixed with remaining sugared millet paste, ferments, obtains former wine;

Step 6:Former wine is clarified, filtered, ageing is produced.

It should be noted that the soaking and washing tealeaves time described in step 1 is 10~30 minutes.

It should be noted that the holding temperature described in step 2 is 80~90 DEG C, insulation extraction time is 20~40 minutes.

It should be noted that the insulation soak time described in step 4 is 20~35 minutes.

It should be noted that the fermentation temperature described in step 5 is 18~32 DEG C, fermentation time is 10~15 days.

It should be noted that the ageing time described in step 6 is 20~40 days.

The present invention has the advantage that compared with conventional method:

The present invention is by adopting the above-described technical solution, traditional technique of infusing tea organically is combined with fruit wine preparation method Get up, by the way of boiling extract tealeaves in active ingredient, therefore not only can fully extract the Tea Polyphenols in tealeaves, amino acid, The active ingredients such as vitamin, and can make to be insoluble in the vitamin of organic solvent, amino acid with hybrid ion or dipole ion Form is present in millet paste, beneficial to absorption of human body;Not only the nutritive value of tea wine had been improved but also can guarantee that tea wine retains the nature of millet paste Local flavor.

Further, since employ fruit wine preparation method, using sucrose as main alcoholic raw material, therefore amino acid in millet paste, Biochemical reaction can be produced after the fermented processing of the active ingredient such as protein, a variety of enzymes;Nutrition is more enriched, but also can produce The fragrance of mellowness and honey.

3rd, because tea wine of the present invention is handled without high temperature distillation, therefore the nutritional ingredient in tealeaves will not be destroyed.

4th, only have the active ingredient in tealeaves and sucrose, therefore tealeaves not residue in grain, medicinal material etc. due to raw material Lost in alcoholic raw material.

The present invention has tea-drinking and beverage Common advantages, not only has the virtue of the delicate fragrance of tealeaves, the mellowness of white wine and honey concurrently With the fragrant lasting, long times of aftertaste of puckery, something lost in perfume (or spice), and pure taste, unique flavor, sweet tea.Alcoholic strength of the present invention is low, nutritious, It is suitable for people of all ages, it is the perfect adaptation of tea-drinking and beverage.

Specific embodiment

Claims of the present invention is described further with reference to embodiment, but not constituted to the present invention Any limitation, it is any with the technical scheme is that made by basis limited number of time modification still fall within the present invention to be protected The content of shield.

Embodiment 1

Step 1:With 5 parts of six fort tea tealeaves of clear water soaking and washing 20 minutes, it is filtered dry standby;

Step 2:The tealeaves being filtered dry is put into insulation extraction 30 minutes, filtering in 130 parts 85 DEG C of water, millet paste is obtained;

Step 3:30 parts of dissolvings of rock sugar are added, room temperature is cooled to, obtains sugared millet paste;

Step 4:8 portions of sugared millet paste are taken out, 0.5 part of yeast are added, slow fire is heated to 30 DEG C;Insulation activation 30 minutes, obtains ferment Female millet paste;

Step 5:Yeast millet paste is well mixed with remaining sugared millet paste, is fermented 13 days under the conditions of 25 DEG C, obtains former wine;

Step 6:Former wine is clarified, filtered, ageing 30 days is produced

Embodiment 2

Step 1:With 1 part of six fort tea tealeaves of clear water soaking and washing 30 minutes, it is filtered dry standby;

Step 2:The tealeaves being filtered dry is put into insulation extraction 20 minutes, filtering in 120 parts 90 DEG C of water, millet paste is obtained;

Step 3:60 parts of dissolvings of rock sugar are added, room temperature is cooled to, obtains sugared millet paste;

Step 4:5 portions of sugared millet paste are taken out, 1 part of yeast are added, slow fire is heated to 20 DEG C;Insulation activation 35 minutes, obtains yeast Millet paste;

Step 5:Yeast millet paste is well mixed with remaining sugared millet paste, is fermented 15 days under the conditions of 18 DEG C, obtains former wine;

Step 6:Former wine is clarified, filtered, ageing 20 days is produced.

Embodiment 3

Step 1:With 10 parts of six fort tea tealeaves of clear water soaking and washing 10 minutes, it is filtered dry standby;

Step 2:The tealeaves being filtered dry is put into insulation extraction 40 minutes, filtering in 150 parts 80 DEG C of water, millet paste is obtained;

Step 3:10 parts of dissolvings of rock sugar are added, room temperature is cooled to, obtains sugared millet paste;

Step 4:10 portions of sugared millet paste are taken out, 0.1 part of yeast are added, slow fire is heated to 40 DEG C;Insulation activation 20 minutes, obtains ferment Female millet paste;

Step 5:Yeast millet paste is well mixed with remaining sugared millet paste, is fermented 10 days under the conditions of 32 DEG C, obtains former wine;

Step 6:Former wine is clarified, filtered, ageing 40 days is produced.

Above-described is only presently preferred embodiments of the present invention, all timess made in the range of the spirit and principles in the present invention What modifications, equivalent substitutions and improvements etc., should be included in the scope of the protection.

Claims (8)

1. a kind of six forts tea tea wine, it is characterised in that be made up of following parts by weight of component:Six 1~10 part of fort tea tealeaves, rock sugar 10 ~60 parts, 0.1~1 part of yeast, 120~150 parts of water.
2. six forts tea tea wine according to claim 1, it is characterised in that be made up of following parts by weight of component:Six fort tea tea 5 parts of leaf, 30 parts of rock sugar, 0.5 part of yeast, 130 parts of water.
3. according to the preparation method of any six described fort tea tea wines of claim 1-2, it is characterised in that comprise the following steps:
Step 1:With clear water soaking and washing tealeaves, it is filtered dry standby;
Step 2:The tealeaves being filtered dry is put into water and is incubated extraction, filtering obtains millet paste;
Step 3:Sucrose dissolving is added, room temperature is cooled to, obtains sugared millet paste;
Step 4:5~10 portions of sugared millet paste are taken out, yeast are added, slow fire is heated to 20~40 DEG C;Insulation activation, obtains yeast millet paste;
Step 5:Yeast millet paste is well mixed with remaining sugared millet paste, ferments, obtains former wine;
Step 6:Former wine is clarified, filtered, ageing is produced.
4. the preparation method of six forts tea tea wine according to claim 3, it is characterised in that the soaking and washing described in step 1 The tealeaves time is 10~30 minutes.
5. the preparation method of six forts tea tea wine according to claim 3, it is characterised in that the holding temperature described in step 2 For 80~90 DEG C, insulation extraction time is 20~40 minutes.
6. the preparation method of six forts tea tea wine according to claim 3, it is characterised in that the insulation activation described in step 4 Time is 20~35 minutes.
7. the preparation method of six forts tea tea wine according to claim 3, it is characterised in that the fermentation temperature described in step 5 For 18~32 DEG C, fermentation time is 10~15 days.
8. the preparation method of six forts tea tea wine according to claim 3, it is characterised in that the ageing time described in step 6 For 20~40 days.
CN201710116485.4A 2017-02-28 2017-02-28 A kind of six fort tea tea wines and preparation method thereof CN107057920A (en)

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CN201710116485.4A CN107057920A (en) 2017-02-28 2017-02-28 A kind of six fort tea tea wines and preparation method thereof

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CN107057920A true CN107057920A (en) 2017-08-18

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107418842A (en) * 2017-10-10 2017-12-01 贺东林 A kind of brewing method of the pure tea wine of six fort tea

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102925331A (en) * 2012-10-26 2013-02-13 李平凡 Tea wine and preparation method thereof
CN102978067A (en) * 2012-12-14 2013-03-20 张递霆 Process for producing dark green tea wine by using sugar fermentation brewing method
CN105176742A (en) * 2015-09-30 2015-12-23 欧承菊 Tea wine
CN106085711A (en) * 2016-07-04 2016-11-09 赖翠萍 A kind of fermented type dark green tea wine and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102925331A (en) * 2012-10-26 2013-02-13 李平凡 Tea wine and preparation method thereof
CN102978067A (en) * 2012-12-14 2013-03-20 张递霆 Process for producing dark green tea wine by using sugar fermentation brewing method
CN105176742A (en) * 2015-09-30 2015-12-23 欧承菊 Tea wine
CN106085711A (en) * 2016-07-04 2016-11-09 赖翠萍 A kind of fermented type dark green tea wine and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
尹智君: "《识茶、品茶、鉴茶轻图鉴》", 30 September 2016, 吉林科学技术出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107418842A (en) * 2017-10-10 2017-12-01 贺东林 A kind of brewing method of the pure tea wine of six fort tea

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