CN108841525A - A kind of preparation method of green tea wine - Google Patents
A kind of preparation method of green tea wine Download PDFInfo
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Abstract
The invention belongs to tea processing technical field, especially a kind of preparation method of green tea wine；Effective component in green tea is extracted acquisition extracting solution by the present invention, then by extracting solution and wine and other auxiliaries at green tea wine；So that the method for ultrasonic extraction is extracted the nutritional ingredient of green tea, the volatilization of fragrance matter can be prevented；Using the caffeine in the method removal tealeaves of hot-water soak green tea, bitter taste is reduced；The taste that green tea wine is adjusted using glycyrrhizic acid, keeps its mouthfeel more preferable；The caffeine in soak is removed using cherry juice, the ingredient for obtaining nutrition in soak is enable to be utilized.The green tea wine that product of the present invention are prepared, caffeine, sugar content are low, and the scope of application is more extensive；Unique flavor, mellowness, the faint scent of tea of existing wine, and have the fruity of cherry；It is full of nutrition, in good taste.
Description
Technical field
The invention belongs to tea processing technical field, especially a kind of preparation method of green tea wine.
Background technique
Green tea is one of the main teas in China, is finished, rubbed, dried using the young leaves of tea tree or bud as raw material
Tealeaves made of typical process process；The color of its manufactured goods and the more green lattice for saving fresh tea passes of millet paste after brewing
It adjusts, therefore named green tea.Green tea be it is not fermented made of tea, remain the natural materials of fresh leaf, the tea polyphenols that contain, catechin,
Chlorophyll, caffeine, amino acid, vitamins and other nutritious components are also more.These natural nutrition compositions in green tea to it is anti-aging,
Anti-cancer, anticancer, sterilization, anti-inflammatory etc. have special-effect, are less than other teas.
Edible wine is a kind of health drink, has the function of to promote blood circulation, clearing and activating the channels and collaterals, wind-damp dispelling etc..Green tea wine is
Green tea or tealeaves are primary raw material, through derect seething or biofermentation, filtering, ageing, blend made of one kind with health care function
The alcoholic drink of energy.Green tea wine had not only had the mellowness of wine, but also the faint scent with tea, can adjust the physiological metabolism of human body, control
Treat constipation, improve digestive function, prevention and treatment cardiovascular and cerebrovascular diseases etc..Due to green tea healthcare function of wine, many scholars are to green tea wine
Preparation is studied, but the green tea wine prepared at present is there are still bitter problem highly seasoned, millet paste is muddy, and some green tea
Wine is for the hyperglycemic patients in cardiovascular and cerebrovascular and is not suitable for.As disclosed in file of the number of patent application for 201710341670.3
A kind of preparation method of green tea white wine, using the caffeine in the method removal tealeaves of hot-water soak, although green tea wine can be reduced
Bitter taste, but this method can be such that the nutriment in tealeaves loses；For another example number of patent application is 201710936054.2
File disclosed in a kind of preparation method of green tea wine, using minty note honey, lemon juice, honey adjust green tea wine taste, make
The green tea wine of production contains higher sugar, and unsuitable hyperglycemic patients are drunk.
Summary of the invention
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of preparation methods of green tea wine
A kind of preparation method of green tea wine, specifically includes following steps：
(1) green tea is put into 60-70 DEG C of hot water, is filtered after water-bath 6-8min, obtain tealeaves A and filtrate A；Its
The amount of middle hot water is 1-1.5 times of green tea quality；
(2) filtrate A is taken, cherry juice is added into filtrate A, stirs, reacts cherry juice sufficiently with filtrate A, filtering obtains
Liquor B；
(3) tealeaves A is put into drying box and is dried to water content lower than 5%, obtain tealeaves B；
(4) liquor B is mixed with tealeaves B, is homogenized, obtain homogenate；
(5) add 2-3 times to measure water ultrasonic extraction 6-10min into homogenate, obtain green tea and extract slurries；
(6) it is extracted to green tea and magma white wine is added in slurries, stand 20min, filtering obtains extracting solution A；Magma white wine energy
Further the nutritional ingredient in green tea is extracted, improves the utilization rate of green tea；
(7) glycyrrhizic acid, water mixing are added into extracting solution A, obtains mixed liquor A, then the chitosan into mixed liquor A
It is mixed, stands 1-2h, filtration obtains extracting solution B；
(8) extracting solution B is obtained into green tea wine in 70 DEG C of sterilizing 30min.
Further, the mass ratio of the step (2), filtrate A and cherry juice is 5-7:1-2；
Further, the step (3), drying temperature are 75-80 DEG C.
Further, the step (6), the mass ratio that green tea extracts slurries and magma white wine are：2-4:5-6.
Further, the step (7), the additional amount of glycyrrhizic acid are the 0.4-0.5% of extracting solution A mass.
Further, the step (7), the additional amount of chitosan are the 0.5-1% of mixed liquor A quality.
Further, the alcoholic strength of obtained green tea wine is 26-40%.
A kind of preparation method of green tea wine provided by the invention removes the coffee in tealeaves using the method for hot-water soak
Then cherry juice is added in alkali into soak, the organic acid in cherry juice reacts generation precipitating with caffeine, can effectively remove filter
Caffeine in liquid enables the nutritional ingredient in soak to be fully used, while cherry juice increases the wind of green tea wine
Taste；The effective component in green tea is extracted using the method for ultrasonic extraction, the volatilization of nutritional ingredient can be prevented；It is using stevioside glycosides
In order to further decrease hardship, the astringent taste of green tea wine, keeps its mouthfeel more preferable, and stevioside glycosides are free of sugar, green tea wine is made
Suitable hyperglycemic patients are drunk.The green tea wine that product of the present invention are prepared, caffeine, sugar content are low, and the scope of application is more extensive；Flavor
Uniqueness, mellowness, the faint scent of tea of existing wine, and have the fruity of cherry；It is full of nutrition, in good taste.
Tuberculosis specific embodiment is limited technical solution of the present invention is further below, but claimed
Range is not only limited to made description.
Embodiment 1
A kind of preparation method of green tea wine, specifically includes following steps：
(1) green tea is put into 60 DEG C of hot water, is filtered after water-bath 8min, obtain tealeaves A and filtrate A；It is wherein hot
The amount of water is 1 times of green tea quality；
(2) filtrate A is taken, cherry juice is added into filtrate A, stirs, reacts cherry juice sufficiently with filtrate A, filtering obtains
Liquor B；
(3) tealeaves A is put into drying box and is dried to water content lower than 5%, obtain tealeaves B；
(4) liquor B is mixed with tealeaves B, is homogenized, obtain homogenate；
(5) add 2 times of amount water ultrasonic extraction 6min into homogenate, obtain green tea and extract slurries；
(6) it is extracted to green tea and magma white wine is added in slurries, stand 20min, filtering obtains extracting solution A；Magma white wine energy
Further the nutritional ingredient in green tea is extracted, improves the utilization rate of green tea；
(7) glycyrrhizic acid, water mixing are added into extracting solution A, obtains mixed liquor A, then the chitosan into mixed liquor A
It is mixed, stands 1h, filtration obtains extracting solution B；
(8) extracting solution B is obtained into green tea wine in 70 DEG C of sterilizing 30min.
Further, the mass ratio of the step (2), filtrate A and cherry juice is 5:1.
Further, the step (3), drying temperature are 75 DEG C.
Further, the step (6), the mass ratio that green tea extracts slurries and magma white wine are：2:5.
Further, the step (7), the additional amount of glycyrrhizic acid are the 0.4% of extracting solution A mass.
Further, the step (7), the additional amount of chitosan are the 0.5% of mixed liquor A quality.
Further, the alcoholic strength of obtained green tea wine is 40%.
Embodiment 2
A kind of preparation method of green tea wine, specifically includes following steps：
(1) green tea is put into 65 DEG C of hot water, is filtered after water-bath 7min, obtain tealeaves A and filtrate A；It is wherein hot
The amount of water is 1.2 times of green tea quality；
(2) filtrate A is taken, cherry juice is added into filtrate A, stirs, reacts cherry juice sufficiently with filtrate A, filtering obtains
Liquor B；
(3) tealeaves A is put into drying box and is dried to water content lower than 5%, obtain tealeaves B；
(4) liquor B is mixed with tealeaves B, is homogenized, obtain homogenate；
(5) add 2.5 times of amount water ultrasonic extraction 8min into homogenate, obtain green tea and extract slurries；
(6) it is extracted to green tea and magma white wine is added in slurries, stand 26min, filtering obtains extracting solution A；Magma white wine energy
Further the nutritional ingredient in green tea is extracted, improves the utilization rate of green tea；
(7) glycyrrhizic acid, water mixing are added into extracting solution A, obtains mixed liquor A, then the chitosan into mixed liquor A
It is mixed, stands 1.5h, filtration obtains extracting solution B；
(8) extracting solution B is obtained into green tea wine in 75 DEG C of sterilizing 28min.
Further, the mass ratio of the step (2), filtrate A and cherry juice is 6:1.5；
Further, the step (3), drying temperature are 78 DEG C.
Further, the step (6), the mass ratio that green tea extracts slurries and magma white wine are：3:4.
Further, the step (7), the additional amount of glycyrrhizic acid are the 0.45% of extracting solution A mass.
Further, the step (7), the additional amount of chitosan are the 0.7% of mixed liquor A quality.
Further, the alcoholic strength of obtained green tea wine is 26%.
Embodiment 3
A kind of preparation method of green tea wine, specifically includes following steps：
(1) green tea is put into 70 DEG C of hot water, is filtered after water-bath 6min, obtain tealeaves A and filtrate A；It is wherein hot
The amount of water is 1.5 times of green tea quality；
(2) filtrate A is taken, cherry juice is added into filtrate A, stirs, reacts cherry juice sufficiently with filtrate A, filtering obtains
Liquor B；
(3) tealeaves A is put into drying box and is dried to water content lower than 5%, obtain tealeaves B；
(4) liquor B is mixed with tealeaves B, is homogenized, obtain homogenate；
(5) add 3 times of amount water ultrasonic extraction 10min into homogenate, obtain green tea and extract slurries；
(6) it is extracted to green tea and magma white wine is added in slurries, stand 30min, filtering obtains extracting solution A；Magma white wine energy
Further the nutritional ingredient in green tea is extracted, improves the utilization rate of green tea；
(7) glycyrrhizic acid, water mixing are added into extracting solution A, obtains mixed liquor A, then the chitosan into mixed liquor A
It is mixed, stands 2h, filtration obtains extracting solution B；
(8) extracting solution B is obtained into green tea wine in 80 DEG C of sterilizing 25min.
Further, the mass ratio of the step (2), filtrate A and cherry juice is 7:2；
Further, the step (3), drying temperature are 80 DEG C.
Further, the step (6), the mass ratio that green tea extracts slurries and magma white wine are：4:6.
Further, the step (7), the additional amount of glycyrrhizic acid are the 0.5% of extracting solution A mass.
Further, the step (7), the additional amount of chitosan are the 1% of mixed liquor A quality.
Further, the alcoholic strength of obtained green tea wine is 32%.
Comparative example 1
A kind of preparation method of green tea wine, specifically includes following steps：
(1) green tea is put into 70 DEG C of hot water, is filtered after water-bath 6min, obtain tealeaves A；Wherein the amount of hot water is
1.5 times of green tea quality；
(2) tealeaves A is put into drying box and is dried to water content lower than 5%, obtain tealeaves B；
(3) tealeaves B is crushed, obtains green tea powder；
(4) add 3 times of amount water ultrasonic extraction 10min into green tea powder, obtain green tea and extract slurries；
(5) it is extracted to green tea and magma white wine is added in slurries, stand 30min, filtering obtains extracting solution A；Magma white wine energy
Further the nutritional ingredient in green tea is extracted, improves the utilization rate of green tea；
(6) glycyrrhizic acid, water mixing are added into extracting solution A, obtains mixed liquor A, then the chitosan into mixed liquor A
It is mixed, stands 2h, filtration obtains extracting solution B；
(7) extracting solution B is obtained into green tea wine in 80 DEG C of sterilizing 25min.
Further, the step (2), drying temperature are 80 DEG C.
Further, the step (5), the mass ratio that green tea extracts slurries and magma white wine are：4:6.
Further, the step (6), the additional amount of glycyrrhizic acid are the 0.5% of extracting solution A mass.
Further, the step (6), the additional amount of chitosan are the 1% of mixed liquor A quality.
Further, the alcoholic strength of obtained green tea wine is 35%.
The difference of comparative example 1 and embodiment 3 is in preparation process that cherry juice is not added.
Comparative example 2
A kind of preparation method of green tea wine, specifically includes following steps：
(1) green tea is put into 70 DEG C of hot water, is filtered after water-bath 6min, obtain tealeaves A and filtrate A；It is wherein hot
The amount of water is 1.5 times of green tea quality；
(2) filtrate A is taken, cherry juice is added into filtrate A, stirs, reacts cherry juice sufficiently with filtrate A, filtering obtains
Liquor B；
(3) tealeaves A is put into drying box and is dried to water content lower than 5%, obtain tealeaves B；
(4) liquor B is mixed with tealeaves B, is homogenized, obtain homogenate；
(5) add 3 times of amount water ultrasonic extraction 10min into homogenate, obtain green tea and extract slurries；
(6) it is extracted to green tea and magma white wine is added in slurries, stand 30min, filtering obtains extracting solution A；Magma white wine energy
Further the nutritional ingredient in green tea is extracted, improves the utilization rate of green tea；
(7) chitosan is added into extracting solution A, water is mixed, standing 2h, filtration, acquisition extracting solution B；
(8) extracting solution B is obtained into green tea wine in 80 DEG C of sterilizing 25min.
Further, the mass ratio of the step (2), filtrate A and cherry juice is 7:2；
Further, the step (3), drying temperature are 80 DEG C.
Further, the step (6), the mass ratio that green tea extracts slurries and magma white wine are：4:6.
Further, the step (7), the additional amount of chitosan are the 1% of mixed liquor A quality.
Further, the alcoholic strength of obtained green tea wine is 32%.
The difference of comparative example 2 and embodiment 3 is in preparation process that glycyrrhizic acid is not added.
Comparative example 3
A kind of preparation method of green tea wine, specifically includes following steps：
(1) green tea is put into 70 DEG C of hot water, is filtered after water-bath 6min, obtain tealeaves A；Wherein the amount of hot water is
1.5 times of green tea quality；
(2) tealeaves A is put into drying box and is dried to water content lower than 5%, obtain tealeaves B；
(3) tealeaves B is crushed, obtains green tea powder；
(4) add 3 times of amount water ultrasonic extraction 10min into green tea powder, obtain green tea and extract slurries；
(5) it is extracted to green tea and magma white wine is added in slurries, stand 30min, filtering obtains extracting solution A；Magma white wine energy
Further the nutritional ingredient in green tea is extracted, improves the utilization rate of green tea；
(6) chitosan is added into extracting solution A, water is mixed, standing 2h, filtration, acquisition extracting solution B；
(7) extracting solution B is obtained into green tea wine in 80 DEG C of sterilizing 25min.
Further, the step (2), drying temperature are 80 DEG C.
Further, the step (5), the mass ratio that green tea extracts slurries and magma white wine are：4:6.
Further, the step (6), the additional amount of chitosan are the 1% of mixed liquor A quality.
Further, the alcoholic strength of obtained green tea wine is 36%.
The difference of comparative example 1 and embodiment 3 is in preparation process that cherry juice, glycyrrhizic acid is not added.
Test example 1
Green tea wine is made as experimental group 1-3, using green tea wine made from comparative example 1-3 as control group using embodiment 1-3
1-3, random to invite 25 with commenting the tea-taster of payment for tea lattice to carry out sensory evaluation, statistical result is as shown in table 1.
Table 1
| Group | Sensory evaluation |
| Experimental group 1 | It is yellow green, transparent；Tea flavour is moderate, and entrance is soft；Thick flavor has mellowness, tea perfume, fruity |
| Experimental group 2 | It is yellow green, transparent；Tea flavour is moderate, tasty and refreshing；Thick flavor has mellowness, tea perfume, fruity |
| Experimental group 3 | It is yellow green, transparent；Tea flavour is moderate, and entrance is soft；Thick flavor has mellowness, tea perfume, fruity |
| Control group 1 | It is light yellow, transparent；Tea flavour is thin, and entrance is soft；Fragrance is light, no fruit flavor |
| Control group 2 | It is yellow green, transparent；Tea astringent taste is heavier, and entrance is coarse；Thick flavor, it is dull |
| Control group 3 | It is light yellow, transparent；Tea flavour is thin, astringent taste is heavier, and entrance is coarse；Fragrance is light |
Test example 2
Green tea wine is made as experimental group 1-3, using green tea wine made from comparative example 1-3 as control group using embodiment 1-3
1-3 detects certain indexs of green tea wine, and the results are shown in Table 2.
Table 2
| Group | Polyphenol content (μ g/ml) | Content of tea polysaccharide (μ g/ml) |
| Experimental group 1 | 254.62 | 362.35 |
| Experimental group 2 | 257.43 | 369.12 |
| Experimental group 3 | 252.76 | 359.54 |
| Control group 1 | 235.58 | 349.13 |
| Control group 2 | 252.19 | 360.12 |
| Control group 3 | 230.17 | 337.65 |
It is important to point out that, above embodiments and test example are only limitted to do further technical solution of the present invention herein
Elaboration and understanding, should not be understood as it is further to technical solution of the present invention limited, what those skilled in the art made
The innovation and creation of non-protruding essential characteristics and marked improvement still fall within protection category of the invention.
Claims (7)
1. a kind of preparation method of green tea wine, specifically includes following steps：
(1) green tea is put into 60-70 DEG C of hot water, is filtered after water-bath 6-8min, obtain tealeaves A and filtrate A；It is wherein hot
The amount of water is 1-1.5 times of green tea quality；
(2) filtrate A is taken, cherry juice is added into filtrate A, stirs, reacts cherry juice sufficiently with filtrate A, filtering obtains filtrate
B；
(3) tealeaves A is put into drying box and is dried to water content lower than 5%, obtain tealeaves B；
(4) liquor B is mixed with tealeaves B, is homogenized, obtain homogenate；
(5) add 2-3 times to measure water ultrasonic extraction 6-10min into homogenate, obtain green tea and extract slurries；
(6) it is extracted to green tea and magma white wine is added in slurries, stand 20-30min, filtering obtains extracting solution A；
(7) glycyrrhizic acid, water mixing are added into extracting solution A, obtains mixed liquor A, then chitosan mixes into mixed liquor A
Stirring, stands 1-2h, and filtration obtains extracting solution B；
(8) extracting solution B is obtained into green tea wine in 70-80 DEG C of sterilizing 25-30min.
2. the preparation method of green tea wine as described in claim 1, which is characterized in that the step (2), filtrate A and cherry
The mass ratio of juice is 5-7:1-2.
3. the preparation method of green tea wine as described in claim 1, which is characterized in that the step (3), drying temperature are
75-80℃。
4. the preparation method of green tea wine as described in claim 1, which is characterized in that the step (6), green tea extract slurries
Mass ratio with magma white wine is：2-4:5-6.
5. the preparation method of green tea wine as described in claim 1, which is characterized in that the step (7), the addition of glycyrrhizic acid
Amount is the 0.4-0.5% of extracting solution A mass.
6. the preparation method of green tea wine as described in claim 1, which is characterized in that the step (7), the addition of chitosan
Amount is the 0.5-1% of mixed liquor A quality.
7. the preparation method of green tea wine as described in claim 1, which is characterized in that the alcoholic strength of made green tea wine is 26-
40%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176147A (en) * | 2021-12-20 | 2022-03-15 | 婺源县聚芳永茶业有限公司 | Preparation method of tea concentrated solution for concocting wine, tea concentrated solution and application thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176147A (en) * | 2021-12-20 | 2022-03-15 | 婺源县聚芳永茶业有限公司 | Preparation method of tea concentrated solution for concocting wine, tea concentrated solution and application thereof |
| CN114176147B (en) * | 2021-12-20 | 2024-05-28 | 婺源县聚芳永茶业有限公司 | Preparation method of tea concentrate for brewing wine, tea concentrate and application of tea concentrate |
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