CN114540147A - Fruity soda tea wine and preparation method thereof - Google Patents
Fruity soda tea wine and preparation method thereof Download PDFInfo
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- CN114540147A CN114540147A CN202011337095.8A CN202011337095A CN114540147A CN 114540147 A CN114540147 A CN 114540147A CN 202011337095 A CN202011337095 A CN 202011337095A CN 114540147 A CN114540147 A CN 114540147A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
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Abstract
The invention relates to a fruity sparkling tea wine and a preparation method thereof, and the preparation method comprises the following steps: preparing tea juice, namely preparing a fermentation solution; fermenting, filling steam, sealing and storing. According to the invention, the mulberry and the raspberry are added on the basis of the health tea wine, so that a sugar source is provided for fermentation of the tea wine, the taste of the tea wine is enriched, and the medicinal value of the two fruits is utilized, so that the brewed fruity tea wine is more health-preserving and health-care.
Description
Technical Field
The invention relates to the field of alcoholic beverages, in particular to fruity soda tea wine and a preparation method thereof.
Background
Along with the improvement of living standard of people, the selection of wine products is more and more diversified, people do not only pay attention to the pleasure of drinking but also pay more attention to health preservation and health care, and enjoy the less appropriate and more healthy and nourishing wine, so that the tea wine meets the above requirements. A high-alcohol wine brewed from tea in ancient China is a mixture of wine and the light fragrance of tea, and the main raw materials are tea, grain and water. It was recorded as early as the ancient times, but at that time tea wine was just rice wine-soaked tea, and not the combination of tea culture and wine culture. The tea wine brewed by the grains has higher degree and is not suitable for most people, the maintenance of the health-preserving efficacy of the tea is the choice of more consumers on the premise of reducing the degree of the tea wine, and the simple tea wine blending loses the lasting appeal of the brewed tea wine. The problems of precipitation, color change and the like can occur in the brewing process of the tea wine, and the taste and the storage life of the tea wine are influenced. The invention aims to provide a low-alcohol tea wine which is rich in taste, and is good for health care.
Disclosure of Invention
The invention aims to solve the technical problems that the precipitate generated in the brewing process of the tea wine and the color of the tea wine are changed due to improper storage, and provide richer mouthfeel on the basis of low-alcohol tea wine.
In order to solve the technical problem, the invention provides a preparation method of fruity soda tea wine, which comprises the following steps:
(1) preparing tea juice: grinding white tea to average diameter of 0.25-0.5cm, washing with 1:5-10 purified water at 15-20 deg.C for 10-15 min; microwave extracting the washed tea leaves with purified water at 30 deg.C for 3-5min for 2 times at a weight ratio of 1:20, with microwave power of 700 + -100W; extracting with 50 deg.C purified water for 10min, and filtering with 200 mesh filter paper to obtain tea juice;
(2) preparing a fermentation solution: mixing Rubi fructus and Mori fructus at any ratio to obtain fruit juice, mixing fruit juice and tea juice at a weight ratio of 1:3-5, adding crystal sugar and citric acid to obtain mixed solution, adjusting sugar degree to 18-20%, and adjusting pH to 3.0-4.0; adding 0.5-1g/L potassium metabisulfite into the mixed solution, and standing for 18-24h to obtain a liquid to be fermented for later use;
(3) fermentation: adding the activated yeast into the liquid to be fermented, wherein the inoculation amount is 3-5% of the volume of the liquid to be fermented, carrying out aerobic standing for 24-48h at 20-25 ℃, and then sealing and anaerobic standing for 7-10d to obtain a fermentation liquid;
(4) and (3) fermenting again: adding sodium metabisulfite 0.3-0.7g/L, 0.2-0.6 g/L2% chitosan solution and flavoring agent into the fermentation broth, mixing, standing for 3-4 days, siphoning for drainage, and filtering to brown or black glass bottle for packaging;
(5) filling steam and sealing: in the glass bottle to be sealedIs charged into N2，N2The filling amount of the glass bottle is the volume of the vacancy of the bottleneck of the glass bottle, and the glass bottle is filled with N2And sealing the bottle and storing in dark.
In the step (5), N is filled into the glass bottle to be sealed2CO is filled in2，CO2The filling amount of (A) is 1-2% of the liquid volume in the glass bottle.
The flavoring agent in the step (4) is 0.05% of compound sweet, 0.25% of yellow wine essence, 0.5% of white tea essence, 0.2% of vanillin and 0.2% of ethyl maltol A1 type.
The activation step of yeast in the step (3): adding 20L of crystal sugar water with sugar content of 5% at 38 deg.C into 1kg of high activity yeast specially used for dry Angel wine, stirring and dissolving for 15-30min, and cooling to 28-30 deg.C for use.
The white tea in the step (1) is Huiming tea.
A fruity soda tea wine comprises, by weight, 3-5 parts of white tea, 60-150 parts of purified water, 1-2 parts of raspberry or mulberry juice, 1.2% of a flavoring agent, 3-5% of activated yeast, CO2, citric acid and rock candy.
The flavoring agent comprises 0.05% of compound sweet, 0.25% of yellow wine essence, 0.5% of white tea essence, 0.2% of vanillin and 0.2% of ethyl maltol A1 type.
Compared with the prior art, the invention has the beneficial technical effects that: according to the invention, the mulberry and the raspberry are added on the basis of the health tea wine, so that a sugar source is provided for fermentation of the tea wine, the taste of the tea wine is enriched, and the medicinal value of the two fruits is utilized, so that the brewed fruity tea wine is more health-preserving and health-care. During the fermentation process of the tea wine, the precipitation of the tea wine is reduced by using filtration and chitosan, the quality guarantee period of the tea wine is prolonged by using nitrogen, and the bright color of the fruity tea wine is ensured. The proper sugar degree, pH value and fermentation time make the tea wine more fully fermented. After being blended by a flavoring agent, the fruity sparkling tea wine prepared by the invention reduces the pungent astringent taste, has soft taste and elegant bouquet, has sweet fruity flavor in light tea fragrance, and can better meet the taste bud of most consumers.
Detailed Description
Example 1
A preparation method of fruity soda tea wine comprises the following steps:
(1) preparing tea juice: grinding Huiming tea to average diameter of 0.25cm, and washing with 1:5 pure water at 1 deg.C for 10 min; leaching the washed tea leaves with purified water by microwave at a weight ratio of 1:20 at 30 ℃ for 2 times, 3min each time, with a microwave power of 600W; extracting with 50 deg.C purified water for 10min, and filtering with 200 mesh filter paper to obtain tea juice;
(2) preparing a fermentation solution: mixing the raspberry and the mulberry according to any proportion to obtain fruit juice, mixing the fruit juice and the tea juice according to a weight ratio of 1:3, adding crystal sugar and citric acid to obtain a mixed solution, adjusting the sugar degree to 18%, and adjusting the pH to 3.0; adding 0.5g/L potassium metabisulfite into the mixed solution, and standing for 18h to obtain a liquid to be fermented for later use;
(3) fermentation: adding the activated yeast into the liquid to be fermented, wherein the inoculation amount is 3% of the volume of the liquid to be fermented, carrying out aerobic standing for 24h at 20 ℃, and then sealing and anaerobic standing for 7d to obtain a fermentation liquid; wherein the yeast activation step comprises: adding 20L of crystal sugar water with sugar content of 5% at 38 deg.C into 1kg of high activity yeast specially used for dry Angel grape wine, stirring for dissolving for 15min, and cooling to 28 deg.C for use.
(4) And (3) fermenting again: adding sodium metabisulfite 0.3g/L, 0.2 g/L2% chitosan solution and flavoring agent into the fermentation broth, mixing, standing for 3d, siphoning for drainage, filtering to brown or black glass bottle, and packaging; wherein the flavoring agent comprises 0.05% of compound sweet, 0.25% of yellow wine essence, 0.5% of white tea essence, 0.2% of vanillin and 0.2% of ethyl maltol A1 type.
(5) Filling steam and sealing: filling CO into the glass bottle to be sealed2Post-filling into N2In which CO is2The filling amount of the glass bottle is 1-2% of the volume of the liquid in the glass bottle, and N is2The filling amount of the glass bottle is the volume of the empty space of the bottle neck of the glass bottle and is filled with N2And sealing the bottle and storing in dark.
Example 2
A preparation method of fruity soda tea wine comprises the following steps:
(1) preparing tea juice: grinding Huiming tea to average diameter of 0.35cm, and washing with 1:7 pure water at 18 deg.C for 13 min; carrying out microwave leaching on the washed tea leaves by using purified water, wherein the weight ratio of the tea leaves to the purified water is 1:20, the temperature is 30 ℃, the microwave leaching is carried out for 2 times, each time is 4min, and the microwave power is 700W; extracting with 50 deg.C purified water for 10min, and filtering with 200 mesh filter paper to obtain tea juice;
(2) preparing a fermentation solution: mixing the raspberry and the mulberry according to any proportion to obtain fruit juice, mixing the fruit juice and the tea juice according to a weight ratio of 1:4, adding crystal sugar and citric acid to obtain a mixed solution, adjusting the sugar degree to 19%, and adjusting the pH to 3.5; adding 0.7g/L potassium metabisulfite into the mixed solution, and standing for 20h to obtain a liquid to be fermented for later use;
(3) fermentation: adding the activated yeast into the liquid to be fermented, wherein the inoculation amount is 4% of the volume of the liquid to be fermented, carrying out aerobic standing for 36h at 23 ℃, and then sealing and carrying out anaerobic treatment for 8d to obtain a fermentation liquid; wherein the yeast activation step comprises: adding 20L of crystal sugar water with sugar content of 5% at 38 deg.C into 1kg of high activity yeast specially used for dry Angel wine, stirring and dissolving for 24min, and cooling to 29 deg.C for use.
(4) And (3) fermenting again: adding 0.5g/L sodium metabisulfite, 0.4 g/L2% chitosan solution and flavoring agent into the fermentation broth, mixing, standing for 3d, siphoning, draining, and filtering to brown or black glass bottle for packaging; wherein the flavoring agent comprises 0.05% of compound sweet, 0.25% of yellow wine essence, 0.5% of white tea essence, 0.2% of vanillin and 0.2% of ethyl maltol A1 type.
(5) Filling steam and sealing: filling N into the glass bottle to be sealed2，N2The filling amount of the glass bottle is the volume of the vacancy of the bottleneck of the glass bottle, and the glass bottle is filled with N2And sealing the bottle and storing in dark.
Example 3
A preparation method of fruity soda tea wine comprises the following steps:
(1) preparing tea juice: grinding Huiming tea to average diameter of 0.5cm, washing with 1:10 pure water at 20 deg.C for 15 min; extracting the washed tea leaves with purified water by microwave at a weight ratio of 1:20 at 30 ℃ for 2 times, each time for 5min and a microwave power of 800W; extracting with 50 deg.C purified water for 10min, and filtering with 200 mesh filter paper to obtain tea juice;
(2) preparing a fermentation solution: mixing the raspberry and the mulberry according to any proportion to prepare juice, mixing the juice and the tea juice according to a weight ratio of 1:5, adding crystal sugar and citric acid to obtain a mixed solution, adjusting the sugar degree to 20%, and adjusting the pH to 4.0; adding 1g/L potassium metabisulfite into the mixed solution, and standing for 24h to obtain a liquid to be fermented for later use;
(3) fermentation: adding the activated yeast into the liquid to be fermented, wherein the inoculation amount is 5% of the volume of the liquid to be fermented, carrying out aerobic standing for 48h at 25 ℃, and then sealing and carrying out anaerobic treatment for 10d to obtain a fermentation liquid; wherein the activation step of the yeast: adding 20L of 38 deg.C crystal sugar water containing 5% sugar into 1kg of special high activity yeast for dry Angel wine, stirring and dissolving for 30min, and cooling to 30 deg.C for use.
(4) And (3) fermenting again: adding sodium metabisulfite 0.7g/L, 0.6 g/L2% chitosan solution and flavoring agent into the fermentation broth, mixing, standing for 4d, siphoning for drainage, filtering to brown or black glass bottle, and packaging; wherein the flavoring agent comprises 0.05% of compound sweet, 0.25% of yellow wine essence, 0.5% of white tea essence, 0.2% of vanillin and 0.2% of ethyl maltol A1 type.
(5) Filling steam and sealing: filling CO into the glass bottle to be sealed2Post-filling into N2In which CO is2The filling amount of the glass bottle is 1-2% of the volume of the liquid in the glass bottle, and N is2The filling amount of the glass bottle is the volume of the empty space of the bottle neck of the glass bottle and is filled with N2And sealing the bottle and storing in dark.
The wine samples of examples 1 to 3 were selected and tested in real time and stored for 6 months, and the changes of transparency, color, taste and pH value with time were observed and compared with the prepared tea wine, and the specific data are as follows:
as can be seen from the above table, the wines produced in the examples vary in clarity, color and pH upon storage, but their mouthfeel is unaffected.
The invention selects the Ming tea in the Lishui area, the Ming tea is bright, emerald green and smooth, and the silver hair is exposed. After being brewed, the tea has fresh and sweet taste, clear soup color, tender and uniform flowers, dazzling, upright bud, faint flower fragrance and sweet and refreshing fruit taste. Has orchid and fruit fragrance, and the tea soup is clear and bright green. The fruit mulberry and the raspberry produced in early summer by combining the Lishui are season fruits, are high in nutrition and health care value and are difficult to store, and the fruit mulberry and the raspberry are combined with the tea wine, so that resources are fully utilized, the fruit-flavored tea sparkling wine integrating health care and health preservation is obtained, and the fruit-flavored tea sparkling wine is more popular to people.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (7)
1. A preparation method of fruity soda tea wine is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing tea juice: grinding white tea to average diameter of 0.25-0.5cm, washing with 1:5-10 purified water at 15-20 deg.C for 10-15 min; microwave extracting the washed tea leaves with purified water at 30 deg.C for 3-5min for 2 times at a weight ratio of 1:20, with microwave power of 700 + -100W; extracting with 50 deg.C purified water for 10min, and filtering with 200 mesh filter paper to obtain tea juice;
(2) preparing a fermentation solution: mixing Rubi fructus and Mori fructus at any ratio to obtain fruit juice, mixing fruit juice and tea juice at a weight ratio of 1:3-5, adding crystal sugar and citric acid to obtain mixed solution, adjusting sugar degree to 18-20%, and adjusting pH to 3.0-4.0; adding 0.5-1g/L potassium metabisulfite into the mixed solution, and standing for 18-24h to obtain a liquid to be fermented for later use;
(3) fermentation: adding the activated yeast into the liquid to be fermented, wherein the inoculation amount is 3-5% of the volume of the liquid to be fermented, carrying out aerobic standing for 24-48h at 20-25 ℃, and then sealing and anaerobic standing for 7-10d to obtain a fermentation liquid;
(4) and (3) fermenting again: adding sodium metabisulfite 0.3-0.7g/L, 0.2-0.6 g/L2% chitosan solution and flavoring agent into the fermentation broth, mixing, standing for 3-4 days, siphoning for drainage, and filtering to brown or black glass bottle for packaging;
(5) filling steam and sealing: filling N into the glass bottle to be sealed2，N2The filling amount of the glass bottle is the volume of the empty space of the bottle neck of the glass bottle and is filled with N2And sealing the bottle and storing in dark.
2. The method of claim 1, wherein: in the step (5), N is filled into the glass bottle to be sealed2CO is filled in2，CO2The filling amount of (A) is 1-2% of the liquid volume in the glass bottle.
3. The method of claim 1, wherein: the flavoring agent in the step (4) is 0.05% of compound sweet, 0.25% of yellow wine essence, 0.5% of white tea essence, 0.2% of vanillin and 0.2% of ethyl maltol A1 type.
4. The method of claim 1, wherein: the activation step of yeast in the step (3): adding 20L of crystal sugar water with sugar content of 5% at 38 deg.C into 1kg of high activity yeast specially used for dry Angel wine, stirring and dissolving for 15-30min, and cooling to 28-30 deg.C for use.
5. The method of claim 1, wherein: the white tea in the step (1) is Huiming tea.
6. A fruit flavored sparkling tea wine prepared by the preparation method according to claims 1 to 5, characterized in that: comprises 3 to 5 portions of white tea, 60 to 150 portions of purified water, 1 to 2 portions of raspberry or mulberry juice, 1.2 percent of flavoring agent, 3 to 5 percent of activated yeast and CO2Citric acid and crystal sugar.
7. The fruit flavored sparkling tea wine of claim 6, wherein: the flavoring agent comprises 0.05% of compound sweet, 0.25% of yellow wine essence, 0.5% of white tea essence, 0.2% of vanillin and 0.2% of ethyl maltol A1 type.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115093918A (en) * | 2022-06-21 | 2022-09-23 | 四川轻化工大学 | Hovenia acerba tea wine and brewing method thereof |
| CN115786063A (en) * | 2022-11-16 | 2023-03-14 | 四川轻化工大学 | Mulberry tea wine and brewing method thereof |
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| CN102978067A (en) * | 2012-12-14 | 2013-03-20 | 张递霆 | Process for producing dark green tea wine by using sugar fermentation brewing method |
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