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Phyllanthusemblica L.. tea liquor and preparation method thereof

A technology of olive tea and Yunnan olive, which is applied in the food field, can solve the problems of unsatisfactory product aroma, color, taste, stability, insufficient product retention, extensive and single production process, etc., and achieve simple and easy production equipment, wine body Clear and translucent, fresh taste effect

Active Publication Date: 2010-08-04
云南龙润茶业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the existing extensive single production process, low technical content, and the preparation of products that cannot fully retain the nutritional components and medicinal components contained in the fresh Yunnan olive pulp, as well as the Yunnan olive contained in the stone and kernel. Oil edible and medicinal ingredients, the final product has unsatisfactory aroma, color, taste, stability, and the actual problem of low resource utilization. Provide a kind of high nutritional content, low alcohol and low sugar, rich in multivitamins, a variety of trace amounts Elements, a variety of essential amino acids, especially rich in natural vitamin C and SOD-like substances with anti-oxidation, anti-aging, and free radical scavenging activities Yunnan olive deep-processed low-alcohol beverage wine and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The weight ratio of each component is: 5 parts of Yunnan olives, 5 parts of cooked Pu'er tea, 0.01 parts of table salt, 20 parts of 70% (v / v) edible alcohol, 50 parts of water (total amount control, added in stages), starch Source (glutinous rice) 8 parts, sweet wine koji 0.01 part, toner 0.03 part (Monascus red 0.02 part, red rice red 0.01 part), flavoring agent 3 parts (sucrose 2.9 parts, aspartame 0.1 part).

[0018] Preparation method and steps: After the Yunnan olive fruit and Pu'er tea are crushed, add water (20 parts) and table salt, extract with edible alcohol for 12 hours; filter, and seal the filtrate at 10°C for 30 days to obtain the alcoholized fruit juice; the filtered olive Dregs, Pu'er tea and starch source are mixed, soaked in 20 parts of water, steamed, and the mixture is saccharified and fermented with sweet wine koji for 7 days; after fermentation, filter and squeeze the dregs to obtain sweet wine juice; then carry out "same degree compounding" , that...

Embodiment 2

[0020] The weight ratio of each component is: 10 parts of Yunnan olives, 1 part of raw Pu'er tea, 0.1 parts of table salt, 30 parts of 70% (v / v) edible alcohol, 30 parts of water (total amount control, added in stages), starch 10 parts of source (japonica rice), 0.008 parts of sweet wine koji, 0.1 parts of toner (0.03 parts of chlorophyll, 0.03 parts of copper chlorophyllin sodium salt, 0.02 parts of gardenia yellow, 0.02 parts of lemon yellow), 2 parts of flavoring agent (fructooligosaccharide 1 part, xylitol 1 part).

[0021]Preparation method and steps: After the Yunnan olive fruit and Pu'er tea are crushed, add 10 parts of water and salt, extract with edible alcohol for 48 hours; filter, and seal the filtrate at 15°C for 35 days to obtain alcoholized fruit juice; filtered olive pomace, Pu’er tea is mixed with starch source, soaked in 10 parts of water, steamed, and the mixture is saccharified and fermented with sweet wine koji for 15 days; after fermentation, it is filtere...

Embodiment 3

[0023] The weight ratio of each component is: 1 part of Yunnan olive, 0.1 part of cooked Pu'er tea, 0.001 part of table salt, 1 part of 60% (v / v) edible alcohol, 20 parts of water (total amount control, added in stages), starch Source (potato) 10 parts, sweet wine koji 0.01 part, toner 0.1 part (thearubigin), flavoring agent 0.01 part (protein sugar).

[0024] Preparation method and steps: after crushing Yunnan olive fruit and Pu'er tea, add 10 parts of water and salt, extract with edible alcohol for 30 minutes; filter, and seal and alcoholize the filtrate at 20°C for 40 days to obtain alcoholized fruit juice; filtered olive pomace, Pu'er tea is mixed with starch source, soaked in 8 parts of water, steamed, and the mixture is saccharified and fermented with sweet wine koji for 10 days; after fermentation, it is filtered and squeezed to obtain sweet wine juice; then "same degree compounding" is carried out, namely Add the remaining 2 parts of water to adjust the alcoholic fruit...

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Abstract

The invention relates to a Phyllanthusemblica L. tea liquor and a preparation method thereof. The preparation method uses Phyllanthusemblica L. and Pu'er tea as raw materials along with table salt, starch source, sweet distiller's yeast, protease, edible alcohol, water, colour toner and flavoring additives and combines the steps of immersion extraction and alcoholization, fermentation and distillation, homograde formulation, enzymolysis and aging, and the like to prepare the Phyllanthusemblica L. tea liquor. Therefore, various nutrient components and pharmaceutical components of Phyllanthusemblica L. and Pu'er tea are effectively maintained, the formula is novel, the method is safe and practical, the process design is scientific and reasonable, and the production devices are simple and practical and are applicable to industrial production. The product has clear and bright wine body, pleasant color, mellow bouquet, fresh taste, special delicate fragrance and aftertaste of Phyllanthusemblica L., low alcohol and sugar and rich and various vitamins, amino acids, trace elements and quasi-SOD substances and has the functions of clearing and nourishing throat and promoting digestion and effects of reducing body weight, prolonging life, maintaining beauty and the like after eaten for long time, thus the tea liquor has good market prospect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a Yunnan olive tea wine and a preparation method thereof. Background technique [0002] Yunnan olive (Phyllanthus emblica L.) is a dominant wild resource that has not yet been fully utilized in Yunnan Province and needs to be developed urgently. As an important medicinal and edible plant, Yunnan olive has a very long edible history among the people. In the system of traditional Chinese medicine and ethnic medicine, it also has a very long and extensive application history. It has been included in the "Chinese Pharmacopoeia". It is a variety of both medicine and food promulgated by the Ministry of Health. One of the health care plants. The Food and Agriculture Organization of the United Nations also lists emblica as a small fruit tree to be actively developed and utilized, and many food experts list emblica, kiwi fruit, and hawthorn as three high-nutrition fruits in my country. Aml...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 焦家良陈光辉宋普球吴静邵正李岚黎贤高
Owner 云南龙润茶业集团有限公司
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