KR20060024583A - A manufacturing method of plum wine combined green tea - Google Patents

Abstract

The present invention is a first step of producing a mixture of plum green tea liquor by mixing 40 ~ 45 parts by weight of the plum wine stock solution obtained by leaching the plum with alcohol for a predetermined time and 10-15 parts by weight of green tea extract solution extracted for a predetermined time using water as an extraction solvent, A second step of pre-filtering the plum green tea stock solution, a third step of adding seasoning and blending sugar to the frozen green plum tea stock solution, caramel to the plum green tea stock, which has undergone the third process And a fifth step of adding a gelatin and sedimentation adjuvant, followed by a second step of freezing filtration, and a fifth step of blending with adding plum, green tea, citric acid and sodium citrate after the fourth step. Attention relates to a manufacturing method.

Plum, green tea, plum wine, blending, clarification

Description

Manufacturing method of plum green tea wine {A MANUFACTURING METHOD OF PLUM WINE COMBINED GREEN TEA}             

1 is a flow chart of the manufacturing process of plum green tea according to an embodiment of the present invention.

Figure 2 is a graph showing the citric acid change of the plum at each harvest time.

3 is a graph showing the malic acid change of the plum at each harvest time.

Figure 4 is a graph showing the total sugar content of the plum at each harvest time.

5 is a graph showing the change in citric acid content in plum wine according to alcohol concentration and leaching time.

6 is a graph showing the change in the content of tartaric acid in plum wine according to the alcohol concentration and leaching time.

7 is a graph showing the color change of plum wine according to alcohol concentration and leaching time.

8 is a graph showing a chromatogram of catechin HPLC contained in green tea.

9 is a graph showing the change in catechin content according to the extraction water temperature and extraction time.

10 is a graph showing the color change with leaching temperature and time of green tea.

11 is a graph showing the color change of green tea extract according to the alcohol concentration and storage period.

Plums have a characteristic of being used as a raw material in the state of unripe fresh plums among fruits, so the timing of harvesting plums is very important, and the harvesting time has a great influence on the quality of processed products. The components and functional properties of plums are rich in organic acids and minerals such as citric acid, malic acid, tartaric acid, and succinic acid, and other carotene, catechin, and pectin. It is widely known as a health food because it has an effect on fatigue, anti-aging and antiseptic action.

As the demand for plum has increased in recent 4 ~ 5 years, the area of cultivation of plum has increased significantly nationwide, and it is estimated that there will be a problem due to overproduction in 2 ~ 3 years. In order to solve this problem, the necessity of controlling output and exploring efficient consumption methods is raised. Therefore, the development of a characteristic product that can improve the quality and consumption of plum processed food is very urgently required in time.

On the other hand, tea is one of the four beverages used by mankind all over the world and is made by harvesting sprouts from tea trees. At present, about 2 billion of the world's 6 billion people consume tea, and with the recent development of tea production, export, import and consumption, the market has been strengthened and tea is firmly established as a health drink for the world.

Tea is a functional food. Looking at the ingredients for each function, the nutritional ingredients, which are the primary functions of food, include vitamins such as β-carotene, vitamin C, and vitamin E, and minerals such as potassium, phosphorus, and magnesium. Functional components include free amino acids such as theanine, taste components such as catechins, caffeine, sugars, aromatic components such as alcohols and carbonyl compounds, and pigment components such as chlorophyll, flavonol, and theaflavin. In addition, there are catechins, caffeine, polysaccharides, antioxidant vitamins, abscisic acid, saponins, and minerals as components having bioregulatory functions, which are the third functions of food. On the other hand, the bioregulatory components of the tertiary function are focused on the complex biological activities such as immune function, anti-aging, biorhythm, and nervous system, and the removal of environmental pollutants. In addition to being involved in color and taste in tea, Rheum is a compound with excellent functionality and pharmacological action. Recently, various functional and pharmacological actions such as anticancer action, hypertension and arteriosclerosis suppression, antioxidant action, anti-aging and antibacterial action against caries are actively studied by these compounds.

Green tea is also growing as a growing industry with more than 10% growth in area, production, domestic supply, and per capita consumption due to the increase in domestic consumption, but we cannot afford to be optimistic about the prospects for growth. The reason for this is that the current consumption of green tea is limited, and in order to cope with the import and opening of agricultural products recently, development of various high value-added processed foods such as environmentally-friendly and high-quality tea leaves and functional foods with international competitiveness is required. would.

The purpose of the present invention is a health-oriented low alcohol concentration, the concept of medicine as one of the ways to increase the added value in the food, functional, and product aspects of the local specialty plum and green tea that can be said to be Korea's representative health food as described above To provide a method of manufacturing plum green tea introduced.

The present invention, in the method of manufacturing plum green tea,

The first step of preparing the plum green tea liquor, firstly freezing the plum green tea liquor by mixing 40-45 parts by weight of the red plum wine obtained by leaching the plum with alcohol and 10-15 parts by weight of the green tea extract extracted from the processed green tea A second step of filtering, a third step of seasoning and blending by adding sugar to the frozen filtered plum green tea liquor, and adding caramel, gelatin, and precipitating aid to the plum green tea liquor after the third step 2 And a fourth step of freeze filtration, and a fifth step of blending by adding fragrance, citric acid and sodium citrate.

Hereinafter, with reference to the drawings to help a more detailed understanding of the present invention, it will be described in detail according to an embodiment of the present invention.

Example 1 Changes in Physicochemical Properties of Maturum

In order to determine the optimal harvest time of the plum used in the present invention, the weight, moisture, ash, protein, total acid, citric acid, malic acid, glucose, fructose and total sugar content of each plum were measured. The weight increased rapidly until June 7, the first harvest season, but gradually increased afterwards.The organic acid content, which may have a significant effect on the production of plum wine, did not differ slightly between varieties. Afterwards, although slightly decreased, citric acid continued to increase in small amount as shown in FIG. 1, and malic acid continued to decrease as fruit ripened, as shown in FIG. 2. As shown in FIG. 3, the sugar content was continuously increased in the late fruit ripening period, and the retail content showed a total sugar content of 3.8% just before dropping. As a result, the harvest time of plum wine for plum wine may be seen as a good time in terms of quantity and quality on June 7 (around 100 days after full bloom), but this may vary depending on the timing and duration of plum injection after harvest. The storage period varies considerably depending on the amount of ethylene gas produced in the plum during aging.

Test Example 1: Plum leaching time experiment

1) Measurement of organic acid content of plum wine according to alcohol concentration and leaching time

Organic acids were analyzed as a standard component of plum wine to determine the degree of leaching of the plum component in alcohol. At this time, the mixture ratio of plum and alcohol was adjusted to 30%, 40% and 50% of alcohol at 10kg each, put them in a jar, and the plums were soaked in alcohol and collected at intervals of 30 to 15 days and used as samples. 10ml of the extracted plum wine was concentrated to 5ml, justified, filtered with 0.45㎛ membrane filter and quantitatively analyzed by HPLC. The analysis conditions are shown in [Table 1].

[Table 1] Analysis conditions by HLPC

Item Condition device Waters associate M206 (U.S.A) Detector UV 280nm, Waters 486 Tunable Absorbance column COSMOSIL (Waters Co. 4.6 × 150nm) Mobile phase 0.02M KH ₂ PO ₄ : THF: CH ₃ CN = 86: 12: 2 flux 1.0 mL / min Sample injection volume 25 μl

The results of Test Example 1 are as shown in [Table 2], FIGS. 4 and 5. The reason why the organic acid is selected as an extract of plum ingredient in the present invention is that it is the most important factor for determining the symbolic and functional characteristics of plum wine. At the same alcohol concentration, the longer the leaching time, the higher the organic acid content, but after 60 days, there was no change in the organic acid content. In the case of different alcohol concentrations under the same leaching time, the high alcohol concentration was higher in leachate up to 60 days, but after 75 days, it was similar in alcohol 30% ~ 50%. Up to 60 days of leaching had a significant effect on the leaching amount of organic acid depending on the alcohol concentration. As for the types of organic acids, citric acid leached more than tartaric acid under the same conditions. As a result, the alcohol concentration is 40% to 50%, the leaching time is 60 days concentration is preferred when leaching the plum with alcohol.

[Table 2] Organic Acid Contents of Plum Wine by Alcohol Concentration and Leaching Time

Leaching time (days) Alcohol(%) Organic acid (%)                                          Citric acid Tartaric acid Sum  30 30 0.04 0 0.04 40 0.05 0 0.04 50 0.05 0 0.04  45 30 0.34 0.26 0.6 40 0.51 0.38 0.6 50 0.60 0.42 0.6  60 30 0.50 0.37 0.87 40 0.68 0.50 0.87 50 0.71 0.60 0.87  75 30 0.60 0.42 1.02 40 0.70 0.56 1.02 50 0.71 0.61 1.02

2) Color measurement of plum wine according to alcohol concentration and leaching time

In order to examine the change in chromaticity according to the degree of leaching of plum wine, it was measured three times using color difference meter (Super Color SP-80, Tokyo Denshoku, Japan) at intervals of 30 to 15 days after immersing the plum in alcohol. The hunter value (L value, a value, b value) is shown.

Color change of plum wine according to alcohol concentration and leaching time is as shown in [Table 4] and FIG. The most important factor in visual preference in plum wine is chromaticity. Among them, L value (brightness) increased slightly after 30 to 45 days of leaching, and thereafter, there was no change in alcohol concentration and leaching time. . The initial value of the leaching was thought to be due to the precipitation of various suspended solids contained in the plum wine over time to clear the liquid. The b value (yellowness) was not affected by alcohol concentration, but the change by leaching time increased continuously until 60 days, but slowed down after 75 days. These results indicate that the yellowness of the plum wine increases as the leaching time increases.

[Table 4] Color change of plum wine according to alcohol concentration and leaching time

Leachage days Alcohol(%) Chromaticity (Hunter value) L a b  30 30 3.29 -0.68 0.91 40 2.94 -0.92 0.41 50 3.56 -1.52 0.99  45 30 3.38 -1.80 1.29 40 4.22 -1.55 1.08 50 4.37 -1.63 1.37  60 30 4.07 -1.90 1.86 40 4.22 -1.56 1.72 50 4.47 -1.51 1.55  75 30 4.09 -1.93 1.96 40 4.12 -1.55 1.91 50 4.26 -1.51 1.85

Test Example 2: Green Tea Extraction Experiment

1) Catechin content according to processing type and extraction conditions of green tea

Green tea production was carried out in three ways. That is, the green tea leaves were dried, steamed and dried, and then roasted. Samples were used as samples. The green tea was crushed into raw leaves, 5 mesh and 20 mesh, and the leaching amount was analyzed. In order to determine the efficiency of the extraction solvent was extracted using alcohol and water, the method was put 500mL of water in 10g of green tea and the temperature of 30, 50, 70, 80 and 90 ℃ in the water bath 10, 20, 30 and Extraction for 60 minutes. In order to measure the extraction amount, the amount of catechin contained in the extract was quantified and compared, and the color was measured by using a color difference meter. The quantitative method was performed by filtering the leachate with 0.45㎛ membrane filter paper and using HPLC. Quantitative analysis was performed as shown in [Table 1].

As a result, the catechin content according to the processed form and the extraction solvent of the green tea is as shown in [Table 5], and the graph of analyzing the catechin standard, green tea catechin content and plum green tea catechin content is shown in FIG.

[Table 5] Extraction amount of catechin according to green tea processing type and solvent

(mg / 10g)

division Alcohol 30% Alcohol 40% Water 20 ℃ Water 80 ℃ Well 56.66 51.05 40.03 70.65 Drying after increase 76.33 70.68 68.69 105.78 Keep in mind after the increase 85.69 97.11 80.57 110.54

Dried samples of green tea leaves showed lower catechin content in all the test plots than dried and cooked after cooking, and the same results were observed for alcohol concentration and water temperature change. The leaves processed unfavorably in terms of catechin extraction rate, and the dried foods after cooking and the cooked foods after cooking were 76.33mg, and the 85.69mg samples were increased. Considering the convenience of work, it is judged that the dried sample after steaming is preferable as the processing type. The extraction solvent is 80 ℃ hot water extraction is higher than alcohol, hot water extraction is higher than the alcohol catechin extraction content is 80 ℃ hot water extraction is most preferred in terms of production cost and convenience.

In addition, as shown in [Table 6] and FIG. 8, the catechin content according to the temperature and extraction time of the extracted water increased as the water temperature increased, but the catechin content increased but the temperature of the water did not show a significant difference. When extracted at 80 ° C. for 30 minutes, the catechin content reaches 140 mg, and the extraction is more preferable at 80 ° C. for 30 minutes.

[Table 6] Amount of catechin (ECG) according to temperature and time during water extraction (mg / 10g)

division 10 minutes 20 minutes 30 minutes 60 minutes 30 ℃ 30.58 35.60 65.21 79.50 50 ℃ 45.75 70.80 88.54 101.10 70 ℃ 75.79 85.20 120.80 141.26 80 ℃ 81.65 105.78 140.11 145.20 90 ℃ 81.08 120.79 140.12 145.47

On the other hand, green tea extraction temperature and chromaticity change with time are as shown in [Table 7] and FIG. The L value increased with increasing extraction temperature and also increased with longer extraction time. The value of a was not changed even if the extraction time and temperature were increased at the extraction temperature below 70 ℃, while the extraction time increased at the extraction temperature above 80 ℃. As shown in the value of a, the value of b did not change even if the extraction time and temperature increased below 60 ℃, whereas the value increased rapidly as the extraction time increased above 70 ℃. Therefore, it was judged that the extraction of green tea for plum green tea liquor extraction for 20 minutes at 70 ℃ ~ 80 ℃.

[Table 7] Color change with green tea temperature and extraction time

time Color difference Temperature 30 ℃ 50 ℃ 70 ℃ 80 ℃ 90 ℃  10 minutes L 11.89 12.59 15.00 14.35 15.10 a 0.11 0.13 0.66 1.11 1.39 b 0.42 0.56 0.70 4.57 7.18  20 minutes L 13.82 13.92 15.06 15.70 16.62 a 0.15 0.21 0.81 1.22 0.47 b 0.42 0.97 1.19 4.96 6.14  30 minutes L 14.96 16.69 17.11 17.86 18.28 a -0.21 0.28 1.02 1.41 1.82 b 1.12 0.72 1.85 5.55 6.74  60 minutes L 15.88 17.94 18.69 19.52 19.78 a -0.33 0.50 1.23 1.99 2.61 b 0.85 1.04 2.88 6.52 6.55

2) Catechin Content According to Green Tea Extract

The green tea for preparing plum green tea was used after drying, and the extraction method was repeated three times with 100L of green tea and 2L of water, and the ratio of water and green tea was 20: 1. The extraction temperature was 80 ℃ and the time was 30 minutes for the first extraction, 10 minutes for the second extraction, and 5 minutes for the final third extraction. .

As a result, as shown in [Table 8], the catechin content according to the number of extracts of green tea is 80mg of tertiary extract, and the number of extracts of green tea is extracted three times or more, and the extracts are used to manufacture plum green tea liquor. Was deemed ideal.

[Table 8] Catechin content by number of green tea extracts

Primary Secondary 3rd  mix 30 minutes 10 minutes 5 minutes 80 ℃ 370 (2 L) 190 (2L) 80 (2L) 200 (6L)

3) Measurement of chromaticity change according to storage period and alcohol content of green tea extract

 After the alcohol was added to the green tea extract was prepared at a certain concentration, the degree of discoloration was measured. That is, alcohol was added to 15%, 20%, and 30% of the green tea water extract, and color change was measured using a colorimeter at 30-day intervals. The control was directly used green tea water extract.

As a result, the color change according to the storage period (day) and alcohol content of the green tea extract in order to predict the discoloration of liquor during the distribution and storage of plum green tea liquor is shown in Table 9 and FIG. The L value was high when the alcohol concentration was low and gradually decreased as time passed. The value of a increased as the alcohol concentration decreased. As time increased, the value of a increased in the alcohol-containing extract and the test group without alcohol did not change. The value of b was higher in alcohol-free extracts and was decreased in all test plots as time increased. As a result, plum green tea mixed with green tea extract was expected to have a small change in chromaticity during the storage period, but it could be assumed that there would be no discoloration that the commodity value deteriorated.

[Table 9] Color change according to storage period and alcohol content of green tea extract

Days saved Chromaticity Alcohol(%) 0 10 20 30  30 L 6.84 4.22 4.72 4.78 a -2.20 -4.08 -5.01 -4.42 b 6.94 6.15 5.73 5.73  60 L 6.70 3.96 4.54 4.69 a -2.06 -3.36 -3.64 -3.82 b 6.59 5.43 5.14 5.13  90 L 6.25 3.25 4.23 4.35 a -1.95 -2.36 -3.02 -3.21 b 6.12 5.6 4.96 4.87

Test Example 3 Blending and Clarification of Plum Green Tea

1) Determination of Mixing Ratio and Additive Concentration of Plum Green Tea

The plum wine for plum wine was purchased from Kwangyang Farming Co., Ltd. in 1998 and used as the plum wine stock solution.

A) Determination of the ratio of sugar and acid

The acid content of plum wine was analyzed by titration method, and the sensory test was carried out by adding acid in the range of 0.1% to 0.9% citric acid, and sugar was added to 0-9% by sugar test. Was determined.

As a result, the palatability according to the acidity of plum green tea was adjusted to 0.3% to 0.9% by adjusting the titratable acidity (citric acid) of the stock liquor from 0.3% to 0.9%. The preference was high and 0.5% was 4.6, which was the highest, and it was decided to blend with the titratable acidity of 0.5% at the time of the establishment of plum green tea. As a result of examining the palatability while adjusting the concentration of sugar to 0% ~ 9% with the titratable acidity as 0.5%, it is as shown in [Table 11]. The highest value was 5% of sugar at the time of establishment of plum green tea.

[Table 10] Acceptability of Plum Green Tea according to Proper Acidity

Titratable acidity (%) (citric acid) 0.3 0.4 0.5 0.6 0.7 0.8 0.9 Symbol 3.1 4.2 4.7 4.6 3.9 3.1 2.1

[Table 11] Acceptability according to sugar concentration of plum green tea (suitable acidity 0.5%)

Sugar concentration (%) (sugar) 0 3 4 5 6 7 8 9 Symbol 2.5 2.5 4.4 4.8 4.7 4.1 3.4 2.7

B) Buffer addition

The amount of citrate was 0.4% added to citric acid sodium citrate, sodium citrate buffer, up to 0.01% to 0.3%, and sensory tests were performed. The results are shown in [Table 12]. Sodium citrate showed a high degree of preference in the range of 0.07% to 0.15%, especially at 0.1% and showed the highest value as 4.7.

[Table 12] Acceptability according to Sodium Citrate Concentration of Plum Green Tea

(0.5% titration, 5% per)

Sodium Citrate (%) 0.01 0.05 0.07 0.1 0.15 0.2 0.3 Symbol 3.1 4.2 4.5 4.7 4.4 4.1 3.1

C) Color control of plum green tea

For color control of plum green tea, palatability was measured by adjusting absorbance at 450 nm with caramel pigment. Colorimetric points were measured by scanning spectrophotometer from 350 nm to 700 nm to measure absorbance of plum wine.

The results are shown in [Table 13], and the highest palatability was shown as 4.8 in the absorbance range of 0.25 ~ 0.3 at 450nm. Meanwhile, as a result of measuring the colorimetric points and diluting each concentration to compare the absorbance, the absorbance ratio of 450 nm was exactly proportional to the concentration.

[Table 13] Preference according to the chromaticity of plum green tea

(450 nm)

Absorbance 0.15 0.2 0.25 0.30 0.35 0.40 Symbol 4.1 4.6 4.8 4.8 4.1 3.5

D) amount of flavor added

In order to increase the plum flavor in the plum green tea liquor to which the additive was added, plum flavor was added to 0.001% to 0.05% and green tea flavor to 0.001 to 0.01% to investigate the palatability. As a result, in the case of plum fragrance, as shown in [Table 14], the optimum concentration was between 0.005% and 0.01%, and in the case of green tea flavor, as shown in [Table 15], the palatability was the best.

[Table 14] Acceptability of Plum Green Tea Juice Concentration

Plum flavor concentration (%) 0.001 0.005 0.01 0.015 0.02 0.05 Symbol 4.0 4.6 4.8 4.0 3.8 3.1

[Table 15] Acceptability of Green Tea Flavor in Plum Green Tea Wine

Green tea flavor concentration (%) 0.001 0.002 0.005 0.007 0.01 Symbol 3.9 4.3 4.8 4.1 3.5

2) How to clarify plum green tea

Plum wine clarification method was added to gelatin 10ppm ~ 100ppm, and azutec Co., Ltd. clarifier was added up to 1000ppm ~ 5000ppm and cooled until just before freezing, diatomaceous earth filtration was used and the additive was purchased and used for food additives. Transmittance was measured at 660 nm using a spectrophotometer to measure transparency.

The results are as shown in [Table 16], and the light transmittance was measured by adding up to 10ppm to 100ppm, and when 60ppm or more was found to be 92% or more and 60ppm was found to be an appropriate concentration. As a result of measuring the light transmittance by adding a clarifier by clarification method of plum green tea liquor method is shown in [Table 17]. As a result of measuring the light transmittance by adding 1000ppm to 5000ppm, if 2000ppm or more, the light transmittance was 95% or more, and 2000ppm was judged as an appropriate concentration.

[Table 16] Transmittance of Gelatin Treatment of Plum Green Tea

(Centrifugal separation method)

gelatin concentration (ppm) 10 30 60 100 Transmittance (%, 660nm) 72 80 92 92

[Table 17] Light transmittance according to clarifier treatment of plum green tea

(Centrifugal separation method)

Clarifier concentration (ppm) 1000 1500 2000 3000 5000 Transmittance (%, 660ppm) 60 80 95 95 95

Test Example 4: Sensory Test

The sensory test of plum green tea wine, which was adjusted to 14% alcohol by mixing plum wine and green tea extract, was performed by 10 persons who had been drinking after adjusting to the concentration of each additive. Statistical analysis of the experimental data was carried out using the SPSS (statistics package for the Social Sciance, Ver 10.0) program, and the mean, standard deviation, and Duncan's multirange test were performed.

The results are as shown in [Table 18]. Experimental group A was a green tea wine, and test group B was a commercial control of plum wine. The color, transparency, green tea flavor and sour taste were lower than the control group. However, plum flavor, sweetness and bitter taste showed better acceptability than the control, so the overall acceptability was better than the control. Based on these results, the blending ratio of the final plum green tea was adjusted.

[Table 18] Sensory Test of Plum Green Tea

t value A B Color -0.445 6.41 ± 1.66 ^ns 6.65 ± 1.41 ^ns transparency -1.945 6.24 ± 1.92 ^ns 7.29 ± 1.16 ^ns Plum Scent 1.566 7.24 ± 1.35 ^ns 6.41 ± 1.70 ^ns Green tea scent -0.732 5.47 ± 2.15 ^ns 6.00 ± 2.06 ^ns sweetness 0.115 6.71 ± 1.26 ^ns 6.65 ± 1.69 ^ns Sour taste -0.834 6.24 ± 1.75 ^ns 6.71 ± 1.53 ^ns bitter 1.076 6.88 ± 1.41 ^ns 6.29 ± 1.76 ^ns Overall preference 0.448 7.00 ± 1.46 ^ns 6.76 ± 1.60 ^ns

* p <0.05, ** p <0.01, *** p <0.001, N.S: not significount

a: acid 0.5%, b: acid 0.8%

The appropriate blending ratio of plum green tea obtained as a result of the above-described examples and test examples is shown in [Table 19], and the mixture is mixed according to the manufacturing process as shown in FIG. 1 and the first clarification filtration, the first blending (blending), 2 Tea clarification filtration, 2nd blending and commercialization.

[Table 19] Plum Green Tea Blending Table

ingredient content(%) Remarks Plum wine stock 43.75 Undiluted Alcohol 32% Green Tea Extract 13.34 Catechin 2g / L Citric acid 0.2 Adjust to pH 7.8 Sodium citrate 0.1 Baekbaekdan 5 Green tea flavor 0.01 Plum flavor 0.005 Purified water Sum 100 Alcohol 14%, Absorbance 0.3 Catechin amount 100mg / 375ml

The present invention can provide a health-oriented low alcohol concentration, medicine as one of the ways to increase the added value in the food, functional, and product aspects of the plum and green tea, which is a local specialty of Korea. In addition, the conventional plum wine had a strong acidity, so there was a difficult side to drink, but the acidity is in the range of about 7.8 to produce plum green tea liquor that meets consumer tastes with excellent quality, plum and green tea flavor and taste. It works.

Claims (4)

A first step of preparing a green tea liquor solution by blending 40 ~ 45 parts by weight of the stock of the plum wine obtained by leaching the plum with alcohol for a predetermined time and 10-15 parts by weight of the green tea extract extracted during a predetermined time using water as the extraction solvent ; A second step of first freezing the plum green tea liquor; A third step of adding seasoning and blending sugar to the freeze-dried plum green tea liquor; A fourth step of performing secondary freeze filtration by adding caramel, gelatin, and precipitation aid to the stock solution of plum green tea after the third step; And a fifth step of blending by adding plum flavor, green tea flavor, citric acid and sodium citrate after the fourth step. The method of claim 1, Alcohol concentration of leaching plum in the first step is in the range of 30 to 50% by weight, leaching time of the plum green tea wine, characterized in that 50 to 70 days. The method of claim 1, The extraction solvent of green tea in the first step is 70 ℃ ~ 80 ℃ hot water, the extraction time is 20 ~ 30 minutes, the method of producing plum green tea. The method of claim 1, The fifth step is 0.3 ~ 0.7 parts by weight of citric acid, 0.07 to 0.15 parts by weight of sodium citrate, 0.001 to 0.01 parts by weight of green tea fragrance, 0.001 to 0.05 parts by weight of plum fragrance.

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