CN117305046A - Soda wine added with red tea stock solution and preparation method thereof - Google Patents
Soda wine added with red tea stock solution and preparation method thereof Download PDFInfo
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- 235000014101 wine Nutrition 0.000 title claims abstract description 70
- 239000011550 stock solution Substances 0.000 title claims abstract description 48
- 235000012984 Aspalathus linearis Nutrition 0.000 title claims abstract description 41
- 240000006914 Aspalathus linearis Species 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 102
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 claims abstract description 67
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 54
- 235000020279 black tea Nutrition 0.000 claims abstract description 54
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000008213 purified water Substances 0.000 claims abstract description 15
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 13
- 235000000556 Paullinia cupana Nutrition 0.000 claims abstract description 13
- 240000003444 Paullinia cupana Species 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001630 malic acid Substances 0.000 claims abstract description 13
- 235000011090 malic acid Nutrition 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 12
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 12
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 12
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 12
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 12
- 235000013522 vodka Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 50
- 235000013616 tea Nutrition 0.000 claims description 47
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 21
- 235000005979 Citrus limon Nutrition 0.000 claims description 18
- 244000131522 Citrus pyriformis Species 0.000 claims description 18
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 18
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 18
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 18
- 235000012907 honey Nutrition 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 4
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 12
- 210000002784 stomach Anatomy 0.000 abstract description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 4
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 230000005284 excitation Effects 0.000 abstract description 3
- 230000004054 inflammatory process Effects 0.000 abstract description 3
- 210000000653 nervous system Anatomy 0.000 abstract description 3
- 210000004211 gastric acid Anatomy 0.000 abstract description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000019993 champagne Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 229960000278 theophylline Drugs 0.000 description 1
Classifications
-
- 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
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- 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
-
- 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
- C12G3/07—Flavouring with wood extracts, e.g. generated by contact with wood; Wood pretreatment therefor
Abstract
The invention belongs to the technical field of drinks, and particularly relates to a soda wine added with a red tea stock solution and a preparation method thereof, wherein the soda wine comprises the following components in parts by weight: 40 to 60 parts of purified water, 10 to 25 parts of black tea stock solution, 0.5 to 1 part of sodium bicarbonate, 0.05 to 0.1 part of citric acid, 0.05 to 0.1 part of malic acid, 0.05 to 0.1 part of sodium citrate, 0.5 to 1 part of acesulfame potassium, 0.05 to 0.1 part of guarana essence, 1 to 3 parts of flavoring agent and 3 to 8 parts of vodka. According to the invention, the black tea stock solution is added into the soda wine, so that the taste of the soda wine can be improved, and on the other hand, the black tea stock solution has a health-preserving function, can promote nervous system excitation, refresh mind, diminish inflammation, sterilize, nourish stomach and protect stomach, and meanwhile, sodium bicarbonate in the soda wine neutralizes gastric acid, so that discomfort of stomach can be relieved.
Description
Technical Field
The invention belongs to the technical field of drinkware, and particularly relates to soda wine added with a red tea stock solution and a preparation method thereof.
Background
Along with the development of society, people demand for beverage not only meets mineral water, but also gradually demands for other functional beverage.
Soda wine belongs to another wine, is one of alcoholic flavor drinks, and is added with carbon dioxide to generate bubbles similar to champagne, has low alcoholic strength and is similar to beer. The invention patent with publication number of CN112646685A discloses soda wine and a preparation method thereof, wherein the soda wine is prepared from the following raw materials in parts by weight: the invention is suitable for soda wine preparation, and the soda wine prepared by the invention contains a plurality of different fruit acids after the preparation is finished by adding potassium sorbate, citric acid, malic acid and sodium citrate into the raw materials of the soda wine, so that the soda wine has better taste, and the invention also adds the Guarana essence when the raw materials of the soda wine are mixed, and adds the Zhujia wine essence when the volume is fixed, so that the flavor of the soda wine prepared by the invention is more concentrated.
However, the soda wine has common taste and fragrance, cannot attract consumers, has no certain health preserving function, and has better taste and fragrance and health preserving function.
Disclosure of Invention
The invention aims to provide a soda wine added with a raw liquid of red tea and a preparation method thereof, and aims to solve the technical problems that the soda wine in the prior art is general in taste and aroma and does not have a health preserving function.
The invention provides a soda wine added with a raw liquid of red tea and a preparation method thereof, wherein the soda wine comprises the following components in parts by weight: 40 to 60 parts of purified water, 10 to 25 parts of black tea stock solution, 0.5 to 1 part of sodium bicarbonate, 0.05 to 0.1 part of citric acid, 0.05 to 0.1 part of malic acid, 0.05 to 0.1 part of sodium citrate, 0.5 to 1 part of acesulfame potassium, 0.05 to 0.1 part of guarana essence, 1 to 3 parts of flavoring agent and 3 to 8 parts of vodka.
Optionally, the alcohol content of the soda wine added with the raw liquid of the red tea is 1-5 degrees.
Optionally, the flavoring agent comprises the following components in parts by weight: 20-30 parts of honey, 30-40 parts of lemon juice and 30-40 parts of mint juice.
Optionally, the preparation of the black tea stock solution comprises the following steps:
s11, selecting high-quality tea, and preparing black tea through withering, rolling, fermenting and drying;
s12, placing the prepared black tea into an extractor, adding a proper amount of clear water, and extracting substances in tea by using a high-pressure ultrafiltration technology to obtain tea liquid;
s13, filtering the obtained tea liquid through a microporous filter to remove suspended matters and impurities;
s14, volatilizing the filtered tea liquid, and removing water in the tea liquid to obtain the black tea stock solution.
Optionally, the tea leaves are selected from one bud two leaves or/and one bud three leaves.
Optionally, the picking season of the tea leaves is spring.
Optionally, the preparation of the flavoring agent comprises the following steps:
s21, respectively weighing lemon and mint according to a formula, respectively putting the lemon and the mint into a juicer to juice, filtering after juice extraction to obtain lemon juice and mint juice respectively;
s22, respectively weighing the honey according to a formula, pouring the honey, the lemon juice and the mint juice into a stirring tank, and fully stirring and mixing to obtain the flavoring agent.
Optionally, the preparation method of the soda wine added with the raw juice of the red tea is characterized by comprising the following steps:
s1, preparing the black tea stock solution;
s2, preparing the flavoring agent;
s3, respectively weighing the sodium bicarbonate, the citric acid, the malic acid, the sodium citrate, the acesulfame potassium, the guarana essence and the vodka according to a formula, and respectively placing the materials into a stirring tank for stirring and blending to obtain a mixed solution;
s4, respectively weighing the purified water according to a formula, adding the purified water, the black tea stock solution and the flavoring agent into the stirring tank, and fully and uniformly stirring at a stirring speed of 100-200 r/min to obtain a soda wine primary solution added with the red tea stock solution;
s5, introducing carbon dioxide gas into the primary soda wine solution added with the raw red tea liquid under the condition of 0.2-0.8 Mpa and the temperature of 1-4 ℃, uniformly mixing, and then sterilizing and aseptically filling to obtain the soda wine added with the raw red tea liquid.
Optionally, the pH of the soda wine added with the raw liquid of the red tea is 7-9.
Optionally, the temperature of the sterilization treatment in the step S4 is 95-105 ℃ and the sterilization time is 2-5 min
Specifically, the black tea stock solution is added in the formula, and has a plurality of effects, such as refreshing and restoring consciousness: the black tea is rich in theophylline, so that the black tea can promote nervous system excitation, thereby playing a role in refreshing and enhancing memory, and can also accelerate blood circulation of a body and strengthen metabolism of an organism; diminishing inflammation and sterilizing: the polyphenols in the black tea have a certain anti-inflammatory effect, and the catechins can be combined with organism single-cell bacteria to solidify and precipitate proteins, so that the effects of inhibiting and eliminating pathogenic bacteria are achieved; nourishing and protecting stomach: it is appreciated that green tea is uncomfortable to drink on an empty stomach because tea polyphenol, which is an important substance contained in tea, has astringency, has a certain stimulating effect on the stomach, and has stronger stimulating effect on the empty stomach. Black tea is different, and is prepared by fermenting and baking, so that the stomach is not hurt, but can be nourished.
Specifically, theaflavin is an important product formed by oxidation of catechin in the fermentation process of black tea, and is remarkably and positively related to the quality of soup color, taste and the like of the black tea.
Furthermore, the flavor agent is added, so that the irritation of the black tea can be weakened, and meanwhile, the taste is improved, so that the black tea is more delicious for consumers to drink.
The soda wine added with the raw liquid of the red tea and the preparation method thereof provided by the embodiment of the invention have at least one of the following technical effects:
according to the invention, the black tea stock solution is added into the soda wine, so that the taste of the soda wine can be improved, and the black tea stock solution has a health-preserving function, and can promote nervous system excitation, refresh mind, diminish inflammation, sterilize, nourish stomach and protect stomach. Sodium bicarbonate in soda wine can neutralize gastric acid, and can relieve stomach discomfort.
Detailed Description
The present invention will be further described with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
A soda wine added with a red tea stock solution and a preparation method thereof comprise the following components in parts by weight: 40 parts of purified water, 25 parts of black tea stock solution, 1 part of sodium bicarbonate, 0.1 part of citric acid, 0.1 part of malic acid, 0.1 part of sodium citrate, 1 part of acesulfame potassium, 0.1 part of guarana essence, 3 parts of flavoring agent and 8 parts of vodka. The alcohol content of the soda wine added with the raw liquid of the red tea is 5 degrees. The flavoring agent comprises the following components in parts by weight: 20 parts of honey, 40 parts of lemon juice and 40 parts of mint juice.
The preparation of the black tea stock solution comprises the following steps: s11, selecting high-quality tea, and preparing black tea through withering, rolling, fermenting and drying; s12, placing the prepared black tea into an extractor, adding a proper amount of clear water, and extracting substances in tea by using a high-pressure ultrafiltration technology to obtain tea liquid; s13, filtering the obtained tea liquid through a microporous filter to remove suspended matters and impurities; s14, volatilizing the filtered tea liquid, and removing water in the tea liquid to obtain the black tea stock solution. And selecting two leaves of one bud from the tea. The picking season of the tea leaves is spring.
The preparation of the flavoring agent comprises the following steps: s21, respectively weighing lemon and mint according to a formula, respectively putting the lemon and the mint into a juicer to juice, filtering after juice extraction to obtain lemon juice and mint juice respectively; s22, respectively weighing the honey according to a formula, pouring the honey, the lemon juice and the mint juice into a stirring tank, and fully stirring and mixing to obtain the flavoring agent.
The preparation method of the soda wine added with the raw liquid of the red tea is characterized by comprising the following steps:
s1, preparing the black tea stock solution;
s2, preparing the flavoring agent;
s3, respectively weighing the sodium bicarbonate, the citric acid, the malic acid, the sodium citrate, the acesulfame potassium, the guarana essence and the vodka according to a formula, and respectively placing the materials into a stirring tank for stirring and blending to obtain a mixed solution;
s4, respectively weighing the purified water according to a formula, adding the purified water, the black tea stock solution and the flavoring agent into the stirring tank, and fully and uniformly stirring at a stirring speed of 200r/min to adjust the PH to 7-9, thereby obtaining a soda wine primary solution added with the black tea stock solution;
and S5, introducing carbon dioxide gas into the primary soda wine solution added with the raw red tea liquid under the condition of 0.5Mpa and the temperature of 4 ℃, uniformly mixing, sterilizing at the temperature of 100 ℃ for 5min, and aseptically filling to obtain the soda wine added with the raw red tea liquid.
Example 2
A soda wine added with a red tea stock solution and a preparation method thereof comprise the following components in parts by weight: 50 parts of purified water, 18 parts of black tea stock solution, 0.8 part of sodium bicarbonate, 0.08 part of citric acid, 0.08 part of malic acid, 0.08 part of sodium citrate, 0.8 part of acesulfame potassium, 0.8 part of guarana essence, 2 parts of flavoring agent and 5 parts of vodka. The alcohol content of the soda wine added with the raw liquid of the red tea is 3 degrees. The flavoring agent comprises the following components in parts by weight: 25 parts of honey, 35 parts of lemon juice and 35 parts of mint juice.
The preparation of the black tea stock solution comprises the following steps: s11, selecting high-quality tea, and preparing black tea through withering, rolling, fermenting and drying; s12, placing the prepared black tea into an extractor, adding a proper amount of clear water, and extracting substances in tea by using a high-pressure ultrafiltration technology to obtain tea liquid; s13, filtering the obtained tea liquid through a microporous filter to remove suspended matters and impurities; s14, volatilizing the filtered tea liquid, and removing water in the tea liquid to obtain the black tea stock solution. The tea leaves are selected from one bud of two leaves and one bud of three leaves.
Example 3
A soda wine added with a red tea stock solution and a preparation method thereof comprise the following components in parts by weight: 60 parts of purified water, 10 parts of black tea stock solution, 0.5 part of sodium bicarbonate, 0.05 part of citric acid, 0.05 part of malic acid, 0.05 part of sodium citrate, 0.5 part of acesulfame potassium, 0.05 part of guarana essence, 1 part of flavoring agent and 3 parts of vodka. The alcohol content of the soda wine added with the raw liquid of the red tea is 1 degree. The flavoring agent comprises the following components in parts by weight: 30 parts of honey, 30 parts of lemon juice and 30 parts of mint juice.
The preparation of the black tea stock solution comprises the following steps: s11, selecting high-quality tea, and preparing black tea through withering, rolling, fermenting and drying; s12, placing the prepared black tea into an extractor, adding a proper amount of clear water, and extracting substances in tea by using a high-pressure ultrafiltration technology to obtain tea liquid; s13, filtering the obtained tea liquid through a microporous filter to remove suspended matters and impurities; s14, volatilizing the filtered tea liquid, and removing water in the tea liquid to obtain the black tea stock solution. And selecting three leaves of one bud from the tea.
Comparative example 1
The soda wine and the preparation method thereof comprise the following components in parts by weight: 50 parts of purified water, 0.8 part of sodium bicarbonate, 0.08 part of citric acid, 0.08 part of malic acid, 0.08 part of sodium citrate, 0.8 part of acesulfame potassium, 0.8 part of guarana essence, 2 parts of flavoring agent and 5 parts of vodka. The alcohol content of the soda wine is 3 degrees. The flavoring agent comprises the following components in parts by weight: 25 parts of honey, 35 parts of lemon juice and 35 parts of mint juice.
Comparative example 2
A soda wine added with a red tea stock solution and a preparation method thereof comprise the following components in parts by weight: 50 parts of purified water, 18 parts of black tea stock solution, 0.8 part of sodium bicarbonate, 0.08 part of citric acid, 0.08 part of malic acid, 0.08 part of sodium citrate, 0.8 part of acesulfame potassium, 0.8 part of guarana essence and 5 parts of vodka. The alcohol content of the soda wine is 3 degrees.
The preparation of the black tea stock solution comprises the following steps: s11, selecting high-quality tea, and preparing black tea through withering, rolling, fermenting and drying; s12, placing the prepared black tea into an extractor, adding a proper amount of clear water, and extracting substances in tea by using a high-pressure ultrafiltration technology to obtain tea liquid; s13, filtering the obtained tea liquid through a microporous filter to remove suspended matters and impurities; s14, volatilizing the filtered tea liquid, and removing water in the tea liquid to obtain the black tea stock solution. The tea leaves are selected from one bud of two leaves and one bud of three leaves.
Comparative example 3
The soda wine and the preparation method thereof comprise the following components in parts by weight: 50 parts of purified water, 0.8 part of sodium bicarbonate, 0.08 part of citric acid, 0.08 part of malic acid, 0.08 part of sodium citrate, 0.8 part of acesulfame potassium, 0.8 part of guarana essence and 5 parts of vodka. The alcohol content of the soda wine is 3 degrees.
It is understood that the same preparation process as in example 1 in examples 1 to 3 and comparative examples 1 to 3 described above was omitted.
In order to study the influence of black tea stock solution and flavoring agent on drink quality, experiments are carried out on black tea stock solution and flavoring agent with different adding ratios by taking sensory evaluation parts as evaluation indexes under the condition that the alcohol concentration is 3 ℃. The sensory evaluation criteria are shown in table 1 below, and the evaluation results are shown in table 2.
TABLE 1
TABLE 2
From the evaluation results in table 2, the soda wine added with the raw red tea liquid in examples 1 to 3 has good evaluation in terms of taste evaluation and aroma evaluation, and under the action of the raw black tea liquid and the flavoring agent, the soda wine has the advantages of coordinated taste, sweet and palatable taste, coordinated smell and strong smell, and meets the requirements of users on the taste and aroma of the soda wine.
The soda wine added with the raw liquid of the red tea in any of examples 1 to 3 was tested according to the test standard of Q/BJX 0015S-2018 flavor beverage, and the test report table is shown in Table 3.
TABLE 3 Table 3
From the data parameters, the soda wine added with the raw liquid of the red tea in examples 1 to 3 is clear and transparent, and the sanitation meets the national standard and requirement.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (10)
1. The soda wine added with the raw red tea liquid is characterized by comprising the following components in parts by weight: 40 to 60 parts of purified water, 10 to 25 parts of black tea stock solution, 0.5 to 1 part of sodium bicarbonate, 0.05 to 0.1 part of citric acid, 0.05 to 0.1 part of malic acid, 0.05 to 0.1 part of sodium citrate, 0.5 to 1 part of acesulfame potassium, 0.05 to 0.1 part of guarana essence, 1 to 3 parts of flavoring agent and 3 to 8 parts of vodka.
2. The soda wine added with the raw red tea liquid according to claim 1, wherein the alcohol content of the soda wine added with the raw red tea liquid is 1-5 degrees.
3. Soda wine added with a stock solution of red tea according to claim 1, wherein the flavoring agent comprises the following components in parts by weight: 20-30 parts of honey, 30-40 parts of lemon juice and 30-40 parts of mint juice.
4. The process for the preparation of soda wine incorporating a stock solution of red tea according to claim 1, characterized in that said preparation of black tea stock solution comprises the following steps:
s11, selecting high-quality tea, and preparing black tea through withering, rolling, fermenting and drying;
s12, placing the prepared black tea into an extractor, adding a proper amount of clear water, and extracting substances in tea by using a high-pressure ultrafiltration technology to obtain tea liquid;
s13, filtering the obtained tea liquid through a microporous filter to remove suspended matters and impurities;
s14, volatilizing the filtered tea liquid, and removing water in the tea liquid to obtain the black tea stock solution.
5. The soda wine added with the raw red tea liquid according to claim 4, wherein the tea leaves are selected from one bud two leaves or/and one bud three leaves.
6. The soda wine added with the raw red tea liquid according to claim 4, wherein the picking season of the tea leaves is spring.
7. A process for the preparation of soda wine incorporating a stock solution of red tea according to claim 3, wherein the preparation of the flavouring agent comprises the steps of:
s21, respectively weighing lemon and mint according to a formula, respectively putting the lemon and the mint into a juicer to juice, filtering after juice extraction to obtain lemon juice and mint juice respectively;
s22, respectively weighing the honey according to a formula, pouring the honey, the lemon juice and the mint juice into a stirring tank, and fully stirring and mixing to obtain the flavoring agent.
8. The process for the preparation of soda wine incorporating a stock solution of red tea according to claim 7, comprising the steps of:
s1, preparing the black tea stock solution;
s2, preparing the flavoring agent;
s3, respectively weighing the sodium bicarbonate, the citric acid, the malic acid, the sodium citrate, the acesulfame potassium, the guarana essence and the vodka according to a formula, and respectively placing the materials into a stirring tank for stirring and blending to obtain a mixed solution;
s4, respectively weighing the purified water according to a formula, adding the purified water, the black tea stock solution and the flavoring agent into the stirring tank, and fully and uniformly stirring at a stirring speed of 100-200 r/min to obtain a soda wine primary solution added with the red tea stock solution;
s5, introducing carbon dioxide gas into the primary soda wine solution added with the raw red tea liquid under the condition of 0.2-0.8 Mpa and the temperature of 1-4 ℃, uniformly mixing, and then sterilizing and aseptically filling to obtain the soda wine added with the raw red tea liquid.
9. The process for producing a soda wine with a raw liquid of red tea according to claim 8, wherein the PH of the soda wine with a raw liquid of red tea is 7 to 9.
10. The process for preparing soda wine containing a stock solution of red tea according to claim 8, wherein the sterilizing temperature in the step S4 is 95-105 ℃ and the sterilizing time is 2-5 min.
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