CN109735418A - A kind of tea wine and preparation method thereof - Google Patents
A kind of tea wine and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of tea wines and preparation method thereof, are made of the primary raw material of following parts by weight: 50~100 parts of sugarcane marrow, 1~2 part of starch, 10~20 parts of tealeaves, wizened 5~8 parts of bacterium, 3~5 parts of paris polyphylla；Preparation method, mainly comprise the steps that first the sugarcane marrow for removing impurity is mixed with water it is wet；Then ferment at constant temperature in sugarcane marrow is added in starch；Dry tealeaves is taken again, and crushing obtains tea powder；Tea powder, wizened bacterium, paris polyphylla, sugarcane marrow and amylofermentation object are weighed, base liquor is added, impregnates 20~30 days, obtains soaking wine；Soaking wine is clarified through filtering, low temperature pressure maintaining is filling, sterilizing obtains a kind of tea wine.The mouthfeel of tea wine of the present invention is pure and sweet, without side-effects after fragrant, drink, and drinking with snacks in right amount has effects that improve immunity, reducing blood lipid, aid digestion, stomach invigorating, reduces cardiovascular and cerebrovascular, heart disease rate.
Description
Technical field
The present invention relates to a kind of processing method of alcoholic drink, specifically a kind of tea wine and preparation method thereof.
Background technique
It is reported that at present the whole world refine sugar every year generation bagasse up to several hundred million tons, China produces over dry bagasse per year about
8000000 tons or more, what China was utilized at present is lower than 10%, remaining is all used as fuel to burn up, and the wasting of resources is unfortunately.
It is the important source material source of paper industry as the bagasse of sugar refinery byproduct.Due to the sugarcane in bagasse containing 30%
Marrow, this part Pith do not interweave power, Pith must just be removed as far as possible in melting process.
The research and utilization of sugarcane marrow is also paid close attention at present it is more, it is main using as feed, but sugarcane marrow is as feed presence
The disadvantage that palatability is poor, livestock digestibility is not high improves it thus it is necessary to research and develop other utilization orientations to sugarcane marrow
Utility value and economic benefit.
So-called tea wine is using tea and wine as raw material, using the fragrance and color of existing tea made from special technique
Pool, and have a kind of spirituosity drink of the characteristic of wine.Tea used is also varied, can use green tea, black tea, oolong tea, Pu'er tea
Deng.Solid state process base liquor, solid state process liquor tailing, edible alcohol can be selected in wine.Divide Luzhou-flavor, delicate fragrance type or yellow rice wine etc..
As one of global three big natural beverages, other countries, the world people's of deep love China likes tealeaves.From ancient times with
Carry out unique health-care efficacy that people have just recognized tealeaves.Mo kao grotto at Dunhuang describes tea wine in unearthed the Tang Dynasty " tea wine warp " and strives
The opinion of function, tea are said: " first of hundred grass, the flower of ten thousand wood is expensive to take stamen, the bud picking of weight, the tender tea leaves grass exhaled, number make tea ".Wine is said: " agent
The wine universe and, win brocade Boluo, nine wine of Portugal has profit in body.Beautiful wine delicious wine, celestial being cherish wine cup, and the chrysanthemum leaf of bamboo, middle mountain Zhao is female, sweet beauty
It is bitter.1 liquor-saturated 3 years, Immortal Music ".But with the development of planting industry, the sharp increase of tea yield causes in addition to spring tea and autumn tea
Other season tealeaves can not efficiently use.
Tea and wine have antipodal stimulate the reaction to human body as beverage.Tea makes one calm, promotees people and ponders, helps others cold
It is quiet, awake；And wine then makes one excited excitement, excites the state of mind of people.Insobriety easily allows people to hallucinate, impariment of the liver kidney.By tea with
Wine combines, and the tea wine with rich in nutrients and multiple health care is made, and is the one of tea comprehensive processing development
Kind staple product.Tea wine is made by microorganism fermentation process or extraction blending process in tealeaves, can not only be made full use of rich
Rich tea resources extend tea processing product system, meet health of people demand, while can also enrich alcohol product, be allowed to
Develop to diversification, health care functionalization direction.
" medicine that tea is ten thousand diseases ", " length that wine is all kinds of diseases and ailments " are practiced with tea and wine disease preventing and treating and China working people and are passed through
The summary tested.The nutrition of the existing tea of tea wine, medicinal efficacy, and have the characteristics of wine, it is the rigid perfect combination of the soft and wine of tea.This
Outside, the healthcare function ingredient beneficial to human body such as tea polyphenols also rich in, tea polysaccharide in tea wine.
White wine is a big historical tradition legacy of Chinese civilization, has thousands of years development courses, is Chinese historical culture
With the crystallization of spiritual civilization.In historical development, white wine gathers deep cultural connotation, whole with the development of China's economic
The raising of the body level of consumption, white wine have no longer been a kind of commodity nature for simply meeting psychological needs, but to high taste, height
Value, high-level direction are developed, and diversification is gradually moved towards, and pursue auxotype, health, functional form.Then, Ko-ji insects go out
Many healths, nutritional-based product are showed, tea wine is one of them.Tea wine is pioneering for China, since the 1980s,
There are about more than 10 for the tea wine of each Chan Cha provinces and cities development and production in China.Tea wine belongs to new industry in China, it is domestic from and tea wine production
Enterprise it is very few, and without corresponding industry and national standard.The processing method of existing tea wine is mostly blending type, i.e., tea with
Wine is blent.
Wizened bacterium (Thelehhora ganhajun Zang) belongs to Basidiomycotina (Basidiomycotina) lead fungi section
(Thelephoraceae) fungi is the distinctive rare wild edible fungus in Yunnan Province.Wizened bacterium not only contains a large amount of nutrients
Matter, such as amino acid, protein, mineral element, vitamin have very high healthy nutritive value, are most unique in that
Wizened mushroom entity generates special and strong fresh fragrance after roasting, and is the favorite delicious wild edible of institute, Yunnan people of all nationalities
Bacterium.(the p-terphenyls in Hu Lin, Liu Jikai, Tan Deyong fungi is natural for the research of wizened fungus strain system chemical component
Study on product and exploitation, 2007,19 (5): 910-916；Hu L,Gao J M,Liu J K.Unusual Poly
(phenylacetyloxy)-Substituted1,1ˊ:4ˊ,1〞-Terphenyl Derivatives from Fruiting
Bodies of the Basidiomycete Thelephora ganbajun.Helvetica Chimica Acta,2001,
84:3342；Lin H,Ji-Kai L.Two novel phenylacetoxylated p-terphenyls from
Thelephora ganbajun Zang.Zeitschrift furNaturforschung C, 2001,56 (11): 983-987)
It reports wizened mushroom entity and mainly contains lead fungi element (atromentin) and thelephora ganbajun A-G (ganbajunin A-G) etc. and be
Column p-terphenyls (p-terphenyls).But it is so far, few to the composition Study of its special aroma.It has been reported that
(the research research and development of natural products of the wizened bacterium chemical composition of volatile oil in the Yunnan Lv Yuping, Wen Jing, Zhu Weiming, 2001,13
(1): 39-41.) volatile oil/derived essential oil of wizened mushroom entity is studied, but does not find special fragrance component,
The aroma substance basis that it is special that wizened bacterium is thought in research may be certain amino acid.
Number of patent application CN103695255B discloses a kind of production method of mulberry syrup tea wine, by following parts by weight
Raw material be made: sorosis 30-40, dandelion 7-12, green tea 10-15, hawthorn 5-15, tsaoko 2-3, pipewort 1-2, honeysuckle 2-
3, luffa 1-2, glutinous rice rhizome and root 2-3, Asiatic plantain 1-2, floral disc of sunflower 1-3, loquat flower 1-2, red wine 80-100, white sugar 5-
14, suitable quantity of water.Gained mulberry syrup tea wine color of the invention is scarlet, and the light sweet tea of mouthfeel not only has light tea flavor, but also has strong mulberry
Fruit alcohol fragrance, unique flavor；Increase dandelion ingredient in formula, has the effect of cholagogue diuresis removing toxic substances, while increasing luffa, Pi
Rake flower, pipewort etc. have the effect of heat-clearing, and suitable summer drinks, can clearing heat and relieving fidgetness.
A kind of black tea wine of number of patent application CN201310588936, that application discloses a kind of black tea wines, specifically include
The raw material of parts by weight are as follows: 60-80 parts of sorghum, 5-30 parts of black tea and fragrant 5-15 parts of unstrained spirits, further include 5-15 parts of rice husk and rice bran
The mixture of one or both of powder；The fragrant unstrained spirits admixes closing heap after auxiliary material, with bacteria culture tank heat insulating culture by taking fermented grain
22-26h；Ripe fragrant yeast is added, continues to use bacteria culture tank heat insulating culture 22-27h, obtains the raw material of black tea wine；And routinely
Black tea wine made of technique, health-care effect is obvious, and faint scent is pure, tea perfume is graceful, the soft harmony of wine body, sweet and clean, remaining
Taste is long, has both black tea fragrance and flavour, and alcohol content is low, and polyphenol content is higher, nutritive value with higher and health care
Value.
Number of patent application CN104371887B discloses a kind of tea wine and its brewing method, by tealeaves, white wine, starch,
Carbohydrase, distiller's yeast raw material selection and assemble, and combine in fermentation vat carry out wine tea immersion treatment when, by wine addition be placed in tea
In the fermentation vat of leaf, and temperature is controlled, then certain temperature is added thereto for hot water, control the height of liquid level, so that wine tea soaks
During bubble, the nutritional ingredient of tealeaves is adequately leached and is largely dissolved in solution, then by the way that carbohydrase is added, is made
The nutriment obtained in solution is saccharified, and adds after starch, distiller's yeast, after grinder is ground, then into
Row is sealed by fermentation, and is adequately extracted under the premise of so that nutriment in tealeaves is existing for the white wine, and then improve tea
The quality of wine improves the health-care efficacy of tea wine.
Number of patent application CN102994331B discloses a kind of preparation method of tea wine, belongs to health product technology field.The party
Method uses edible ethanol diacolation tippy tea leafiness, and the tealeaves after diacolation is added purified water adverse current Dynamic Extraction；Merge percolate and
Extracting solution, with 0.88-0.45-0.22 μm of filtering with microporous membrane.Tea wine made from this method had both kept the salubrious of wine, but also with tea
Faint scent.Storage period is long, can anti-aging, anti-radiation, aid digestion, antibacterial, sterilization, inhibited to AIDS virus.
Above-mentioned tea wine is mostly that white spirit mixing forms, such as number of patent application CN102994331B, number of patent application
In CN103695255B, cause its tea wine in acidity, and vinosity is denseer in drinking process, influences mouthfeel, simultaneously because white wine
Incorporation, cause health-care effect possessed by tea to be affected.Part tea wine is using addition distiller's yeast or carbohydrase, such as patent application
Number CN104371887B, number of patent application are as follows: in CN201310588936, the tea wine brewed with bitter taste, owe by mouthfeel
It is good.There are also in tea wine such as a kind of production method of mulberry syrup tea wine of number of patent application CN103695255B use material composition compared with
It is more, it is easy to cause mouthfeel it is uncoordinated, it is astringent, generate flocculent deposit phenomena such as.
The invention patent is using two-step fermentation on the basis of the above problem, and used raw material composition is also less, from
And above-mentioned many disadvantages being overcome, and easy control of process conditions, gained tea wine mouthfeel is pure and sweet, makees after fragrant, drink without pair
With immunity can be improved, reducing blood lipid, aid digestion, stomach invigorating, reduce the effect of cardiovascular and cerebrovascular, heart disease rate by drinking with snacks in right amount.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of tea wine and preparation method thereof, can overcome the prior art
It is insufficient.
The purpose of the present invention is to provide a kind of mouthfeels pure and sweet, fragrant, the health tea with various health care functions
Wine and preparation method thereof.
A kind of tea wine of the invention and preparation method thereof is fermented using itself and generates carbohydrase.
The object of the present invention is achieved like this:
A kind of tea wine and preparation method thereof, is made of the primary raw material of following parts by weight: 50~100 parts of sugarcane marrow, 1~2 part of starch,
10~20 parts of tealeaves, wizened 5~8 parts of bacterium, 3~5 parts of paris polyphylla.
A kind of tea wine preparation method of the present invention, mainly comprises the steps that
(1) first the sugarcane marrow for removing impurity is mixed with water wet, makes sugarcane marrow moisture content 8%~15%；
(2) then starch is added in the sugarcane marrow of step 1) and mixes 28~35 DEG C of 24~48h of fermentation of rear constant temperature thoroughly；
(3) dry tealeaves is taken again, and moisture content < 5% crushed 80~140 meshes and obtain tea powder；
(4) wizened bacterium, paris polyphylla, sugarcane marrow and amylofermentation object in step 3) tea powder and step 2 are weighed, base liquor, solid-liquid are added
Than for 1:15~30,25~30 DEG C of fermentation temperature, soaking fermentation 20~30 days, fermentation ends obtained soaking wine；
(5) step 4) soaking wine is clarified through filtering, low temperature pressure maintaining is filling, a kind of tea wine can be obtained in sterilizing.
Heretofore described tealeaves is one or more of black tea, green tea, dark green tea, white tea, Pu'er tea.
Heretofore described tealeaves can make a living tea or ripe tea.
Tealeaves byproduct such as tea ash, tea stalk, tea grounds, camellia, tea seed can be used in heretofore described tealeaves.
Heretofore described sugarcane marrow is derived from sugar refinery leftover bits and pieces bagasse and obtains after screening.
The fragrance component of wizened bacterium is unique, and in addition to volatile component, fructification contains lead fungi element (atromentin, 1),
Methyl lead fungi is plain (2-O-methylatromentin, 2), thelephora ganbajun A(ganbajunin A, 3) the serial p-terphenyl quinone such as
Class compound has substantial connection with wizened bacterium characteristic perfume.
Heretofore described wizened bacterium is selected after new fresh edible mushroom cleans up in 120~150 DEG C of high-temperature heating parch
To moisture < 15%.
Paris polyphylla is the herbaceos perennial of Trilliaceae Paris, is distributed mainly on southwest China, especially cloud
The ground such as south, Sichuan and Guizhou.Paris polyphylla is rare medicinal plant, and the steroid saponin compound contained in rhizomes is main
It is its main active including pennogenin and Dioscin, there is anticancer, hemostasis, anti-inflammatory, analgesia, relieving cough and asthma and exempt from
Epidemic disease adjusts isoreactivity.
Heretofore described paris polyphylla is paris polyphylla total saposins.
Heretofore described paris polyphylla total saposins are prepared by following methods:
(1) it is impregnated respectively with 70%~80% ethyl alcohol of 3 times of volume ratios after Yunnan production paris polyphylla crushed 20~30 meshes
0.5h, then 60~70 DEG C at a temperature of heating and refluxing extraction 3 times, each 1h, combined extract is simultaneously concentrated and obtains medicinal extract；
(2) by above-mentioned steps 1) medicinal extract is uniformly dispersed with the dissolution of 30~40 times of 10%~20% ethyl alcohol, takes supernatant after centrifugation
Liquid；
(3) by above-mentioned steps 2) supernatant through macroporous adsorption resin chromatography column, dried resin amount used according to medicinal extract weight ratio
It is calculated for 5: 1~10: 1, upper column flow rate is 1~2BV/h, and eluent discards；With 60%~80% ethanol elution, flow velocity is 2~
3BV/h collects ethanol eluate, and paris polyphylla total saposins can be obtained after vacuum drying is concentrated under reduced pressure.
Saponin(e total content is 60~65% in heretofore described paris polyphylla total saposins.
Beneficial effects of the present invention:
(1) bitterness of tea wine can be improved after a kind of tea wine provided by the invention, especially sugarcane marrow are fermented completely, mouthfeel is pure and sweet；
(2) used raw material variety is less, do not cause mouthfeel it is uncoordinated, it is astringent, generate flocculent deposit phenomena such as；
(3) two-step fermentation is used, the zymotechnique is simple, and easy control of process conditions, is suitble to large-scale production；
(4) since wizened bacterium is added, dissolubility is good after processing, and effective component is soluble in base liquor and altogether its multiple auxiliary materials, also
Peat-reek is dissolved in base liquor, makes tea wine mellowness；
(5) paris polyphylla total saposins mainly have removing toxic substances, anti-inflammatory, analgesia, angiocarpy and immunological regulation isoreactivity；
(6) tea wine mouthfeel is pure and sweet, without side-effects after fragrant, drink for gained, drink with snacks in right amount have improve immunity, reducing blood lipid,
Aid digestion, stomach invigorating reduces the effect of cardiovascular and cerebrovascular, heart disease rate, and health-care effect is obvious.
Specific embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real
It applies specific material proportion, process conditions and its result described in example and is merely to illustrate the present invention, without that should will not limit
The present invention described in detail in claims processed.
Embodiment 1
A kind of tea wine and preparation method thereof, be made of the primary raw material of following parts by weight: 50 parts of sugarcane marrow, 1 part of starch, tealeaves are (green
Tea) 10 parts, wizened 5 parts of bacterium, 3 parts of paris polyphylla.
A kind of tea wine preparation method of the present invention, mainly comprises the steps that
(1) first the sugarcane marrow for removing impurity is mixed with water wet, makes sugarcane marrow moisture content 8%；
(2) 28 DEG C of fermentation 48h of constant temperature in step 1) sugarcane marrow then are added in starch；
(3) dry tealeaves is taken again, and moisture content < 5% crushed 80 meshes and obtain tea powder；
(4) wizened bacterium, paris polyphylla, sugarcane marrow and amylofermentation object in step 3) tea powder and step 2 are weighed, base liquor, solid-liquid are added
Than for 1:15,25 DEG C of fermentation temperature, soaking fermentation 30 days, fermentation ends obtained soaking wine；
(5) step 4) soaking wine is clarified through filtering, low temperature pressure maintaining is filling, sterilizing obtains a kind of tea wine.
Embodiment 2
A kind of tea wine and preparation method thereof, be made of the primary raw material of following parts by weight: 100 parts of sugarcane marrow, 2 parts of starch, tealeaves are (red
Tea tealeaves byproduct tea ash, tea stalk, tea grounds, mass ratio 1:2:1) 20 parts, wizened 8 parts of bacterium, 5 parts of paris polyphylla.
A kind of tea wine preparation method of the present invention, mainly comprises the steps that
(1) first the sugarcane marrow for removing impurity is mixed with water wet, makes sugarcane marrow moisture content 15%；
(2) then starch is added in step 1) sugarcane marrow and is fermented for 24 hours for 35 DEG C of constant temperature；
(3) dry tealeaves is taken again, and moisture content < 5% crushed 140 meshes and obtain tea powder；
(4) wizened bacterium, paris polyphylla, sugarcane marrow and amylofermentation object in step 3) tea powder and step 2 are weighed, base liquor, solid-liquid are added
Than for 1:30,30 DEG C of fermentation temperature, soaking fermentation 20 days, fermentation ends obtained soaking wine；
(5) step 4) soaking wine is clarified through filtering, low temperature pressure maintaining is filling, sterilizing obtains a kind of tea wine.
Embodiment 3
A kind of tea wine and preparation method thereof, be made of the primary raw material of following parts by weight: 60 parts of sugarcane marrow, 15 parts of starch, tealeaves are (white
Tea) 15 parts, wizened 6 parts of bacterium, 4 parts of paris polyphylla.
A kind of tea wine preparation method of the present invention, mainly comprises the steps that
(1) first the sugarcane marrow for removing impurity is mixed with water wet, makes sugarcane marrow moisture content 10%；
(2) 30 DEG C of fermentation 36h of constant temperature in step 1) sugarcane marrow then are added in starch；
(3) dry tealeaves, moisture content < 5% are taken again, and crushing sieves with 100 mesh sieve to obtain tea powder；
(4) wizened bacterium, paris polyphylla, sugarcane marrow and amylofermentation object in step 3) tea powder and step 2 are weighed, base liquor, solid-liquid are added
Than for 1:20,28 DEG C of fermentation temperature, soaking fermentation 25 days, fermentation ends obtained soaking wine；
(5) step 4) soaking wine is clarified through filtering, low temperature pressure maintaining is filling, sterilizing obtains a kind of tea wine.
Embodiment 4
A kind of tea wine and preparation method thereof, is made of: 80 parts of sugarcane marrow, 1.5 parts of starch, tealeaves the primary raw material of following parts by weight
15 parts of (Pu'er cooked tea), wizened 7 parts of bacterium, 3 parts of paris polyphylla.
A kind of tea wine preparation method of the present invention, mainly comprises the steps that
(1) first the sugarcane marrow for removing impurity is mixed with water wet, makes sugarcane marrow moisture content 9%；
(2) 28 DEG C of fermentation 30h of constant temperature in step 1) sugarcane marrow then are added in starch；
(3) dry tealeaves is taken again, and moisture content < 5% crushed 120 meshes and obtain tea powder；
(4) wizened bacterium, paris polyphylla, sugarcane marrow and amylofermentation object in step 3) tea powder and step 2 are weighed, base liquor, solid-liquid are added
Than for 1:25,30 DEG C of fermentation temperature, soaking fermentation 22 days, fermentation ends obtained soaking wine；
(5) step 4) soaking wine is clarified through filtering, low temperature pressure maintaining is filling, sterilizing obtains a kind of tea wine.
Claims (7)
1. a kind of tea wine and preparation method thereof is made of it is characterized in that being the primary raw material of following parts by weight: sugarcane marrow 50~
100 parts, 1~2 part of starch, 10~20 parts of tealeaves, wizened 5~8 parts of bacterium, 3~5 parts of paris polyphylla.
2. a kind of tea wine according to claim 1 and preparation method thereof, it is characterized in that being, comprising the following steps:
(1) first the sugarcane marrow for removing impurity is mixed with water wet, makes sugarcane marrow moisture content 8%~15%；
(2) then starch is added in the sugarcane marrow of step 1) and mixes 28~35 DEG C of 24~48h of fermentation of rear constant temperature thoroughly；
(3) dry tealeaves is taken again, and moisture content < 5% crushed 80~140 meshes and obtain tea powder；
(4) wizened bacterium, paris polyphylla, sugarcane marrow and amylofermentation object in step 3) tea powder and step 2 are weighed, base liquor, solid-liquid are added
Than for 1:15~30,25~30 DEG C of fermentation temperature, soaking fermentation 20~30 days, fermentation ends obtained soaking wine；
(5) step 4) soaking wine is clarified through filtering, low temperature pressure maintaining is filling, a kind of tea wine can be obtained in sterilizing.
3. a kind of tea wine according to claims 1 and 2 and preparation method thereof, which is characterized in that the tealeaves be black tea,
One or more of green tea, dark green tea, white tea, Pu'er tea.
4. a kind of tea wine according to claims 1 and 2 and preparation method thereof, it is characterized in that being, the wizened bacterium is to choose
In 120~150 DEG C of high-temperature heating parch to moisture < 15% after selecting new fresh edible mushroom to clean up.
5. a kind of tea wine according to claims 1 and 2 and preparation method thereof, it is characterized in that being, the paris polyphylla is Yunnan
Chinese paris rhizome total saponin.
6. a kind of tea wine according to claim 5 and preparation method thereof, which is characterized in that the paris polyphylla total saposins are logical
Cross following methods preparation:
(1) it is impregnated respectively with 70%~80% ethyl alcohol of 3 times of volume ratios after Yunnan production paris polyphylla crushed 20~30 meshes
0.5h, then 60~70 DEG C at a temperature of heating and refluxing extraction 3 times, each 1h, combined extract is simultaneously concentrated and obtains medicinal extract；
(2) by above-mentioned steps 1) medicinal extract is uniformly dispersed with the dissolution of 30~40 times of 10%~20% ethyl alcohol, takes supernatant after centrifugation
Liquid；
(3) by above-mentioned steps 2) supernatant through macroporous adsorption resin chromatography column, dried resin amount used according to medicinal extract weight ratio
It is calculated for 5: 1~10: 1, upper column flow rate is 1~2BV/h, and eluent discards；With 60%~80% ethanol elution, flow velocity is 2~
3BV/h collects ethanol eluate, and paris polyphylla total saposins can be obtained after vacuum drying is concentrated under reduced pressure.
7. a kind of tea wine according to claim 5 and 6 and preparation method thereof, which is characterized in that the total soap of the paris polyphylla
Saponin(e total content is 60~65% in glycosides.
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|---|---|---|---|---|
| CN112980640A (en) * | 2019-12-16 | 2021-06-18 | 四川大学 | Liver-protecting and lipid-lowering tea wine and preparation method thereof |
| CN115449445A (en) * | 2021-06-09 | 2022-12-09 | 广西梧州窖藏六堡茶酒业有限公司 | Liupao tea wine and preparation method thereof |
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