CN113105970A - Tea fruit wine and preparation method thereof - Google Patents

Tea fruit wine and preparation method thereof Download PDF

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Publication number
CN113105970A
CN113105970A CN202110434626.3A CN202110434626A CN113105970A CN 113105970 A CN113105970 A CN 113105970A CN 202110434626 A CN202110434626 A CN 202110434626A CN 113105970 A CN113105970 A CN 113105970A
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tea
parts
fruit wine
lemon
fruit
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郭仁林
周卫平
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Jiangxi Valley Spring Eco Agriculture Development Co ltd
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Jiangxi Valley Spring Eco Agriculture Development Co ltd
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    • 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
    • C12G3/024Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56Materials from animals other than mammals
    • A61K35/63Arthropods
    • A61K35/64Insects, e.g. bees, wasps or fleas
    • A61K35/644Beeswax; Propolis; Royal jelly; Honey
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/60Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605Morus (mulberry)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/73Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/732Chaenomeles, e.g. flowering quince
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/75Rutaceae (Rue family)
    • A61K36/752Citrus, e.g. lime, orange or lemon
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/82Theaceae (Tea family), e.g. camellia
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61PSPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/14Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61PSPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P17/00Drugs for dermatological disorders
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61PSPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P17/00Drugs for dermatological disorders
    • A61P17/18Antioxidants, e.g. antiradicals
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61PSPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00General protective or antinoxious agents
    • A61P39/06Free radical scavengers or antioxidants
    • 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
    • C12G3/026Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Abstract

The invention belongs to the technical field of fruit wine production, and particularly relates to a tea fruit wine and a preparation method thereof, wherein the tea fruit wine is prepared by taking mulberry, pawpaw, lemon, black tea and honey as main raw materials and separately preparing, extracting, blending, mixing and ageing the raw materials; the tea and fruit wine comprises the following ingredients in parts by weight: 40-50 parts of mulberry; 20-25 parts of pawpaw; 10-15 parts of lemon; 5-10 parts of black tea; 8-10 parts of honey. The tea fruit wine is prepared by taking natural materials as raw materials, adding no additive, separately preparing, extracting, blending, mixing, ageing and fermenting the raw materials, maximally extracting and well retaining active ingredients of the raw materials, has faint scent of smell, pure and bright color and luster and good taste after ageing and fermenting, and has the effects of whitening and beautifying, resisting oxidation, delaying senescence, nourishing stomach and protecting stomach.

Description

Tea fruit wine and preparation method thereof
Technical Field
The invention belongs to the technical field of fruit wine production, and particularly relates to tea fruit wine and a preparation method thereof.
Background
The tea has long-term traditional culture circulation, contains components beneficial to human bodies, and has certain health-care functions, such as digestion and greasiness elimination, fire reduction and eyesight improvement, heart calming and vexation elimination, summer heat clearing and detoxifying, body fluid production and thirst quenching, and the like. The fruit wine is wine which is prepared by fermenting sugar of fruit by saccharomycetes to form alcohol, contains fruit flavor and alcohol, is rich in nutrition and good in taste, and is more and more favored by young people at present.
Tea-fruit wine, as the name implies, contains tea, fruits and alcohol, most of the tea-fruit wine is directly blended with tea water, fruit juice and wine or directly blended with fermented fruit wine at present, but when the solutions are mixed, certain reaction occurs, and precipitation is generated, or the taste is strange and different, the efficacy is poor, and the like.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the tea fruit wine and the preparation method thereof, the tea fruit wine takes natural materials as raw materials, is not added with any additive, is prepared by separately preparing, extracting, blending, ageing and fermenting the raw materials, well retains the active ingredients of the raw materials, has fragrant smell, and has pure and clear color and luster, good taste and the effects of whitening, beautifying, resisting oxidation, delaying senescence, nourishing the stomach and the like after ageing and fermenting.
In order to achieve the purpose, the invention provides tea fruit wine which is prepared by taking mulberry, pawpaw, lemon, black tea and honey as main raw materials and separately preparing, extracting, blending, mixing and ageing the raw materials;
the tea and fruit wine comprises the following ingredients in parts by weight: 40-50 parts of mulberry; 20-25 parts of pawpaw; 10-15 parts of lemon; 5-10 parts of black tea; 8-10 parts of honey.
The Mori fructus is fruit of Morus alba L of Morus of Moraceae, contains various functional components such as rutin, anthocyanidin, resveratrol, etc., and has anticancer, antiaging, antiulcer, and antiviral effects. The mulberry fruit also has the functions of improving the blood supply of skin (including scalp), nourishing the skin, whitening and tendering the skin, blackening the hair, promoting the immunity, promoting the production of body fluid to quench thirst, promoting digestion, helping defecation and the like, and has delicious taste.
The pawpaw is a mature fruit of a rosa laevigata plant pawpaw in rosaceous, contains abundant papain, vitamin C, B, calcium, phosphorus and mineral substances, is rich in nutrition, contains a large amount of abundant carotene, protein, calcium salt, protease, citrate enzyme and the like, has the effects of preventing and treating hypertension, nephritis and constipation, helping digestion and treating stomach diseases, has the effects of promoting metabolism of new segments and resisting aging on a human body, and also has the effects of maintaining beauty, protecting skin and keeping young; has strong oxidation resistance, can help organism to repair tissues, eliminate toxic substances and enhance human immunity; can decompose fat into fatty acid, eliminate protein, and promote digestion, so it has effects of invigorating spleen and promoting digestion.
Lemon is the fruit of evergreen small arbor of Citrus of Rutaceae, has sour and sweet taste and mild nature, and enters liver and stomach channels; has effects of eliminating phlegm, relieving cough, promoting fluid production, and invigorating spleen. The lemon contains various nutrient components such as vitamin B1, vitamin B2, vitamin C and the like, and also contains rich organic acid and citric acid, and the lemon is a highly alkaline food, has strong antioxidation, and is very effective in promoting the metabolism of skin, delaying aging, inhibiting pigmentation and the like.
Black tea belongs to the whole fermentation tea, which is refined by using proper tea tree fresh teeth leaves as raw materials through a series of technological processes of withering, rolling (cutting), fermentation, drying and the like, and is rich in multiple nutrient elements such as carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and the like; the chemical reaction of the polyphenols in the fermentation process of the black tea enables the chemical components in the fresh leaves to change greatly, so that theaflavin, thearubigins and other components can be generated, the fragrance of the black tea is obviously increased compared with the fragrance of the fresh leaves, the peculiar color, fragrance and taste of the black tea are formed, and meanwhile, along with the reduction of the tea polyphenols, the black tea can not hurt the stomach, but can nourish the stomach. The polyphenols in the black tea can inhibit the activity of bone cell substances from being damaged, the lemon can be added into the black tea to strengthen bones, the effect is stronger, and various fruits can also be added into the black tea to play a synergistic effect. The antioxidant in the black tea can thoroughly destroy the transmission path of chemical substances in cancer cells, and has the effects of resisting oxidation and delaying aging.
The honey is a natural sweet substance which is obtained by fully brewing the nectar collected from flowers of flowering plants by bees in a honeycomb, has the main nutritional components of fructose and glucose, is a supersaturated solution of sugar, has fragrant and rich smell and pure and sweet taste, and has the effects of clearing heat, tonifying middle-jiao, moistening dryness, relieving pain, detoxifying, losing weight and whitening.
Preferably, the tea and fruit wine ingredients comprise the following components in parts by weight: 45 parts of mulberry; 22 parts of pawpaw; 11 parts of lemon; 8 parts of black tea; 9 parts of honey.
The invention also provides a preparation method of the tea-fruit wine, which comprises the following steps:
s1, weighing: weighing the raw materials according to the proportion for later use;
s2, pretreatment: soaking the mulberry, the pawpaw and the lemon weighed in the step S1 in 4% saline water for 1h, then washing the saline water with clear water, removing fruit stalks and rotten fruits, and naturally airing the surface moisture of fruit peels;
s3, fruit pulp fermentation: crushing the mulberry and the seed-removed pawpaw dried in the step S2 into pulp with the particle size of 0.12-0.2cm, adding 2-3 parts of honey, uniformly stirring, sealing, fermenting for 1-3 months, filtering, clarifying to obtain pulp wine base and pomace;
s4, lemon extraction: slicing the dried lemon in the step S2, adding the rest honey, soaking for 5-7d, and performing suction filtration to obtain lemon honey water and lemon slice residues;
s5, black tea extraction: mixing the black tea weighed in the step S1 with the pomace in the step S3 and the lemon slice pomace in the step S4, adding warm water with the volume 2-3 times that of the mixture, and soaking for 8-12 hours to obtain a black tea extracting solution;
in the technical scheme, the effective components of the pomace, the lemon slice pomace and the tea are further extracted by soaking in warm water.
S6, blending: uniformly mixing jam wine, black tea extract and lemon honey water to obtain blended original tea wine;
s7, ageing: transferring the prepared tea fruit wine in the step S6 into an aging barrel, pouring into the barrel, and storing at 14-15 ℃ for 0.5-1 year to obtain tea fruit wine;
s8, filling: and (5) filtering the tea fruit wine obtained in the step (S7) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
Furthermore, in the technical scheme, the fermentation temperature in the step S3 is controlled at 20-25 ℃, and the cover is opened every 3-5 days for exhausting and stirring, so that the conversion of substances such as saccharides in the fruit pulp is facilitated.
Furthermore, in the technical scheme, in the step S3, a plate-and-frame filter press is adopted for filtering, wherein the pressure is set to be 0.14-0.15MPa, and the half-frame filter press is adopted to effectively remove insoluble substances in the solution, so that the filter press is more sufficient.
Further, in the technical scheme, in the step S3, egg white is added as a clarifying agent, 2-3 egg whites are added into each 100L of solution, and the solution is uniformly mixed and then stands for 5-6d to further remove fine insoluble substances.
Furthermore, the thickness of the lemon slice in the step S5 is 1-4 mm.
Furthermore, in the technical scheme, the temperature of the warm water in the step S4 is 65-75 ℃, and the extraction at lower temperature is favorable for the retention of the effective components of the tea.
Further, in the step S7, the barrel is inverted once every 2-3 months.
Furthermore, the aperture of the filter membrane of the filter in the step S8 of the technical proposal is 0.3-0.4 μm. In the technical scheme, bacteria and yeast can be effectively removed by adopting membrane sterilization filtration, and a small amount of insoluble substances can be further removed.
The invention has the beneficial effects that: the tea fruit wine provided by the invention takes natural materials as raw materials, no additive is added, mulberry, pawpaw and honey are fermented to obtain fruit pulp raw wine, lemon and honey are soaked to obtain lemon honey water, the fermented fruit residues, the soaked lemon residues and tea are further extracted to obtain black tea extract through warm water, and then the above solutions are blended, mixed and aged to obtain the tea fruit wine, so that the effective components of the raw materials are maximally extracted and well retained, the tea fruit wine is rich in nutrition and fragrant in smell, and after aging and fermentation, the tea fruit wine is pure, clear and glossy in color and good in taste, and has the effects of whitening and beautifying, resisting oxidation, delaying senescence, nourishing stomach and the like. .
Detailed Description
The experimental procedures in the following examples are conventional unless otherwise specified. The raw materials in the following examples are all commercially available products and are commercially available, unless otherwise specified.
The present invention is described in further detail below with reference to examples:
according to the embodiment of the invention, the mulberry is adopted in an organic plantation in Hangjiang peninsula in Shuihu county, honey is produced by autotrophic bees in the plantation, black tea is produced by the autotrophic tea in the plantation, and the rest is sold in the market.
Example 1
The tea fruit wine comprises the following ingredients in parts by weight: 45 parts of mulberry; 22 parts of pawpaw; 11 parts of lemon; 8 parts of black tea; 9 parts of honey.
The preparation method comprises the following steps:
s1, weighing: weighing the raw materials according to the proportion for later use;
s2, pretreatment: soaking the mulberry, the pawpaw and the lemon weighed in the step S1 in 4% saline water for 1h, then washing the saline water with clear water, removing fruit stalks and rotten fruits, and naturally airing the surface moisture of fruit peels;
s3, fruit pulp fermentation: crushing the mulberry and the seed-removed pawpaw dried in the step S2 into pulp with the particle size of 0.12-0.2cm, adding 3 parts of honey, uniformly stirring, sealing, fermenting for 3 months, and filtering by using a plate-and-frame filter press to obtain pomace; adding 3 egg whites into the filtrate per 100L, mixing, standing for 5d, and clarifying to obtain fruit pulp wine base;
s4, lemon extraction: cutting the dried lemon in the step S2 to 2mm thick, adding the rest honey, soaking for 6d, and performing suction filtration to obtain lemon honey water and lemon slice residues;
s5, black tea extraction: mixing the black tea weighed in the step S1 with the pomace in the step S3 and the lemon slice pomace in the step S4, adding 3 times of warm water with the volume of 70 ℃ and soaking for 8 hours to obtain a black tea extracting solution;
s6, blending: uniformly mixing the fruit pulp raw wine, the lemon honey water and the black tea extract to obtain a blended raw tea wine;
s7, ageing: transferring the prepared tea fruit wine in the step S6 into an aging barrel, pouring the barrel once every 2.5 months, and storing for 1 year at the temperature of 14-15 ℃ to obtain the tea fruit wine;
s8, filling: and (4) filtering the tea fruit wine obtained in the step (S7) by using a membrane sterilization filter with the aperture of a filter membrane of 0.4 mu m, and filling into bottles in a sterile environment.
Example 2
The tea fruit wine comprises the following ingredients in parts by weight: 40 parts of mulberry; 25 parts of pawpaw; 12 parts of lemon; 7 parts of black tea; 8 parts of honey.
The preparation method comprises the following steps:
s1, weighing: weighing the raw materials according to the proportion for later use;
s2, pretreatment: soaking the mulberry, the pawpaw and the lemon weighed in the step S1 in 4% saline water for 1h, then washing the saline water with clear water, removing fruit stalks and rotten fruits, and naturally airing the surface moisture of fruit peels;
s3, fruit pulp fermentation: crushing the mulberry and the seed-removed pawpaw dried in the step S2 into pulp with the particle size of 0.12-0.2cm, adding 2 parts of honey, uniformly stirring, sealing, fermenting for 2 months, and filtering by using a plate-and-frame filter press to obtain pomace; adding 2 egg whites into the filtrate per 100L, mixing, standing for 6d, and clarifying to obtain fruit pulp wine base;
s4, lemon extraction: cutting the dried lemon in the step S2 to 2mm thick, adding the rest honey, soaking for 7d, and performing suction filtration to obtain lemon honey water and lemon slice residues;
s5, black tea extraction: mixing the black tea weighed in the step S1 with the pomace in the step S3 and the lemon slice pomace in the step S4, adding 2 times of warm water with the temperature of 75 ℃ in volume, and soaking for 10 hours to obtain a black tea extracting solution;
s6, blending: uniformly mixing the fruit pulp raw wine, the lemon honey water and the black tea extract to obtain a blended raw tea wine;
s7, ageing: transferring the prepared tea fruit wine in the step S6 into an aging barrel, pouring the barrel once every 3 months, and storing for 1 year at the temperature of 14-15 ℃ to obtain the tea fruit wine;
s8, filling: and (4) filtering the tea fruit wine obtained in the step (S7) by using a membrane sterilization filter with the aperture of a filter membrane of 0.4 mu m, and filling into bottles in a sterile environment.
Comparative example 1
The tea fruit wine comprises the following ingredients in parts by weight: 45 parts of mulberry; 22 parts of pawpaw; 11 parts of lemon; 8 parts of black tea; 9 parts of honey.
The preparation method comprises the following steps:
s1, weighing: weighing the raw materials according to the proportion for later use;
s2, pretreatment: soaking the mulberry, the pawpaw and the lemon weighed in the step S1 in 4% saline water for 1h, then washing the saline water with clear water, removing fruit stalks and rotten fruits, and naturally airing the surface moisture of fruit peels;
s3, fruit pulp fermentation: crushing the mulberry and the seed-removed pawpaw dried in the step S2 into pulp with the particle size of 0.12-0.2cm, adding 3 parts of honey, uniformly stirring, sealing, fermenting for 3 months, and filtering by using a plate-and-frame filter press to obtain pomace; adding 3 egg whites into the filtrate per 100L, mixing, standing for 5d, and clarifying to obtain fruit pulp wine base;
s4, lemon extraction: cutting the dried lemon in the step S2 to 2mm thick, adding the rest honey, soaking for 6d, and performing suction filtration to obtain lemon honey water and lemon slice residues;
s5, black tea extraction: adding the black tea weighed in the step S1 into warm water with the volume 3 times of that of the black tea at 70 ℃, and soaking for 8 hours to obtain a black tea extracting solution;
s6, blending: uniformly mixing the fruit pulp raw wine, the lemon honey water and the black tea extract to obtain a blended raw tea wine;
s7, ageing: transferring the prepared tea fruit wine in the step S6 into an aging barrel, pouring the barrel once every 2.5 months, and storing for 1 year at the temperature of 14-15 ℃ to obtain the tea fruit wine;
s8, filling: and (4) filtering the tea fruit wine obtained in the step (S7) by using a membrane sterilization filter with the aperture of a filter membrane of 0.4 mu m, and filling into bottles in a sterile environment.
Comparative example 2
The tea fruit wine comprises the following ingredients in parts by weight: 45 parts of mulberry; 22 parts of pawpaw; 11 parts of lemon; 8 parts of black tea; 9 parts of honey.
The preparation method comprises the following steps:
s1, weighing: weighing the raw materials according to the proportion for later use;
s2, pretreatment: soaking the mulberry, the pawpaw and the lemon weighed in the step S1 in 4% saline water for 1h, then washing the saline water with clear water, removing fruit stalks and rotten fruits, and naturally airing the surface moisture of fruit peels;
s3, fruit pulp fermentation: crushing the mulberry and the seed-removed pawpaw dried in the step S2 into pulp with the particle size of 0.12-0.2cm, adding 3 parts of honey, uniformly stirring, sealing, fermenting for 3 months, and filtering by using a plate-and-frame filter press to obtain pomace; adding 3 egg whites into the filtrate per 100L, mixing, standing for 5d, and clarifying to obtain fruit pulp wine base;
s4, lemon extraction: cutting the dried lemon in the step S2 to 2mm thick, adding the rest honey, soaking for 6d, and performing suction filtration to obtain lemon honey water and lemon slice residues;
s5, black tea extraction: mixing the black tea weighed in the step S1 with the pomace in the step S3 and the lemon slice pomace in the step S4, adding 3 times of warm water with the volume of 70 ℃ and soaking for 8 hours to obtain a black tea extracting solution;
s6, blending: uniformly mixing the fruit pulp raw wine, the lemon honey water and the black tea extract to obtain tea fruit wine;
s7, filling: and (4) filtering the tea fruit wine obtained in the step (S6) by using a membrane sterilization filter with the aperture of a filter membrane of 0.4 mu m, and filling into bottles in a sterile environment.
The products of example 1 and comparative examples 1 to 2 were examined with reference to the GB-T15037 and GB-T15038 standards and were examined physico-chemically, the results of which are given in the following table:
TABLE 1 sensory evaluation
Figure BDA0003032393520000081
Figure BDA0003032393520000091
As can be seen from Table 1, the tea fruit wine produced by the preparation method of the present invention is superior to comparative example 1 and comparative example 2 in color, flavor, taste and typicality.
TABLE 2 physical and chemical indexes
Grouping/project Alcohol content (% vol) Total sugar (g/L) Dry extract (g/L)
Example 1 8.2 4.46 21.6
Comparative example 1 7.6 3.78 17.8
Comparative example 2 8.1 4.08 18.9
As can be seen from Table 2, the total sugar and dry extract of the tea fruit wine produced by the preparation method of the invention are significantly higher than those of the comparative example 1 and the comparative example 2, which shows that the tea fruit wine produced by the preparation method of the invention has higher nutritional value.
And (3) effect testing: 10 men and women with the age range of 35-50 years are selected, wherein men are patients with frequent gastrectasia and slight stomachache, and women are patients with yellow wax skin and fine lines of eyes. The tea and fruit wine of the embodiment 1 of the invention is drunk 2 times a day, 200mL each time, four weeks are a treatment course, and after 2 continuous use, the effect is observed.
The results show that:
for men: among them, 7 patients had the flatulence and stomachache basically disappeared and the appetite greatly increased; in 2 of the patients, the stomach ache disappeared and occasionally the stomach bloated; the overall effect of 1 patient was general and was not improved.
For ladies: among them 6 patients, the skin became ruddy and whiter, the fine lines of eyes became less obviously, the spirit gained in good health; among them 2 patients, the skin became white, fine wrinkles in the eyes were relatively improved, and mental state was relatively improved; there were 2 patients with general overall effect after use.
Finally, it should be emphasized that the above-described preferred embodiments of the present invention are merely examples of implementations, rather than limitations, and that many variations and modifications of the invention are possible to those skilled in the art, without departing from the spirit and scope of the invention.

Claims (10)

1. The tea fruit wine is characterized in that the tea fruit wine is prepared by taking mulberry, pawpaw, lemon, black tea and honey as main raw materials and separately preparing, extracting, blending, mixing and ageing the raw materials;
the tea and fruit wine comprises the following ingredients in parts by weight: 40-50 parts of mulberry; 20-25 parts of pawpaw; 10-15 parts of lemon; 5-10 parts of black tea; 8-10 parts of honey.
2. The tea-fruit wine of claim 1, wherein the tea-fruit wine ingredients comprise, in parts by weight: 45 parts of mulberry; 22 parts of pawpaw; 11 parts of lemon; 8 parts of black tea; 9 parts of honey.
3. A method for preparing tea-fruit wine according to claim 1 or 2, comprising the steps of:
s1, weighing: weighing the raw materials according to the proportion for later use;
s2, pretreatment: soaking the mulberry, the pawpaw and the lemon weighed in the step S1 in 4% saline water for 1h, then washing the saline water with clear water, removing fruit stalks and rotten fruits, and naturally airing the surface moisture of fruit peels;
s3, fruit pulp fermentation: crushing the mulberry and the seed-removed pawpaw dried in the step S2 into pulp with the particle size of 0.12-0.2cm, adding 2-3 parts of honey, uniformly stirring, sealing, fermenting for 1-3 months, filtering, clarifying to obtain pulp wine base and pomace;
s4, lemon extraction: slicing the dried lemon in the step S2, adding the rest honey, soaking for 5-7d, and performing suction filtration to obtain lemon honey water and lemon slice residues;
s5, black tea extraction: mixing the black tea weighed in the step S1 with the pomace in the step S3 and the lemon slice pomace in the step S4, adding warm water with the volume 2-3 times that of the mixture, and soaking for 8-12 hours to obtain a black tea extracting solution;
s6, blending: uniformly mixing the fruit pulp raw wine, the lemon honey water and the black tea extract to obtain a blended raw tea wine;
s7, ageing: transferring the prepared tea fruit wine in the step S6 into an aging barrel, pouring into the barrel, and storing at 14-15 ℃ for 0.5-1 year to obtain tea fruit wine;
s8, filling: and (5) filtering the tea fruit wine obtained in the step (S7) by using a membrane sterilization filter, and filling into bottles in a sterile environment.
4. The method for preparing tea-fruit wine according to claim 3, wherein the fermentation temperature in step S3 is controlled at 20-25 ℃, and the tea-fruit wine is stirred every 3-5 days after uncapping.
5. The process for producing tea-fruit wine according to claim 3, wherein the step S3 is carried out by filtration using a plate and frame filter press, wherein the pressure is set to 0.14 to 0.15 MPa.
6. The method for preparing tea-fruit wine according to claim 3, wherein egg white is added as a clarifying agent in step S3, 2-3 egg whites are added to each 100L of solution, and the mixture is uniformly mixed and then kept stand for 5-6 d.
7. The process for producing tea-fruit wine according to claim 3, wherein the thickness of the lemon slice in step S4 is 1-4 mm.
8. The method for preparing the tea-fruit wine according to claim 3, wherein the temperature of the warm water in the step S5 is 65-75 ℃.
9. The process for producing tea-fruit wine according to claim 3, wherein in step S7, the tea-fruit wine is poured once every 2 to 3 months.
10. The process for producing tea-fruit wine according to claim 3, wherein the filter in the step S8 has a filter membrane pore size of 0.3 to 0.4. mu.m.
CN202110434626.3A 2021-04-22 2021-04-22 Tea fruit wine and preparation method thereof Pending CN113105970A (en)

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Application publication date: 20210713