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Method for making green tea wine

A production method and technology for green tea wine, which are applied in the preparation of alcoholic beverages and other directions, can solve the problems of insufficient aroma, high cost, and reduced alcohol yield, and achieve the effects of improving extraction efficiency, short production cycle and efficient extraction.

Inactive Publication Date: 2011-04-13
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods of making tea wine all have disadvantages: 1. The extraction efficiency of tea active ingredients is low
For example, the fermentation method will destroy tea polyphenols during the fermentation process. At the same time, during the fermentation process, tea juice has a certain inhibitory effect on the activity of yeast cells, which is not conducive to the fermentation of wine grains and reduces the yield of wine; 2. Insufficient aroma and color nice
For example, tea polyphenols and tea essence are directly added to liquor to prepare tea wine, but the obtained product only has the flavor of tea, but does not have the comprehensive health function of tea, and the cost is relatively high

Method used

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  • Method for making green tea wine
  • Method for making green tea wine
  • Method for making green tea wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Using high-quality Lu'an Guapian tea as raw material, the production method of Lu'an Guapian tea is as follows:

[0027] The fresh tea leaves are made of high-quality Guapian tea according to the six processes of raw pot, cooked pot, rough fire, low fire, old fire and finishing. 1. Raw pot: pot temperature 100°C-120°C, stir-fry appropriate amount of tea leaves for 2 minutes; 2. Cooked pot: cooked pot temperature 70°C-80°C, adjust the shape, fry while patting, forming flaky young leaves with light force, The old leaf is hard. It takes about 5 minutes; 3. Gross fire: Baking with charcoal fire, the young leaves are spread thinly, and the old leaves are slightly thicker. And spread it to cool for about 10 hours; 4. Small fire: the top baking temperature is about 100°C-120°C, and it is required to turn it frequently; Turn the cage down, and turn it over 80 times while baking in turn; 6. Finishing: use a 12-mesh sieve to sieve the final tea, and the sieved surface tea is im...

Embodiment 2

[0034] Using high-quality Huangshan Maofeng as raw material, the production method of Huangshan Maofeng tea is as follows:

[0035] The fresh tea leaves are made of high-quality Huangshan Maofeng according to the three processes of greening, rolling and baking. 1. Finishing: The diameter of the pot is 50cm, the temperature of the pot is controlled at about 150-130°C, the amount of leaves thrown into each pot is 500g, and stir-fry 50-60 times per minute. After the fresh leaves are put into the pot, the sound of fried sesame seeds is the temperature. Moderate; 2. Kneading: After finishing the pot, dissipate the heat in time, gently knead for 1-2 minutes, so that it can be slightly curled into strips; 3. Baking: divided into initial baking and foot baking. In the initial drying, each green pot is equipped with four drying cages. The fire temperature is high first and then low, and the temperature of the top of the oven is above 90°C. After that, the temperature is lowered in turn...

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Abstract

The invention relates to a method for making green tea wine, which comprises the following operation steps of: (1) making superfine tea powder, namely grinding green tea into the superfine tea powder with the particle size of less than 20mu m by using a superfine grinder; and (2) making the green tea wine, namely mixing the superfine tea powder and white wine according to a ratio of 1g:400mL or 1g:300mL, extracting in a 80 DEG C water bath for 40 minutes, and performing vacuum suction-filtering on tea wine extract to obtain high-quality green tea wine which has clear and transparent color and composite aroma of the green tea and wine and is soft, tasty and refreshing. The method has a short making period and is easy to operate, and an optimal making process is determined according to making parameters such as extraction temperature, extraction time, material-liquid ratio and the like in the making process; and the Guapian tea wine prepared by superfine grinding technology has better color, mouthfeel and aroma than the green tea wine prepared by other methods, and the extraction efficiency of tea polyphenols in the tea is higher.

Description

technical field [0001] The invention belongs to the technical field of liquor production methods, and in particular relates to a liquor production method with green tea added. Background technique [0002] Tea contains a variety of nutrients and functional factors, among which the most beneficial substance to human health is tea polyphenols, which account for 20%-30% of the total dry matter, have strong antioxidant capacity, and have important physiological effects on the human body. health benefits. Studies have shown that tea polyphenols can protect liver cell mitochondria, reduce lipid peroxidation, and effectively prevent and treat alcoholic liver damage. Green tea is the main kind of tea in my country. It adopts the new leaves of tea tree, without fermentation, and undergoes typical processes such as greening, kneading, and drying. The color of the finished product and the tea soup after brewing preserve the green main tone of fresh tea of finished products. [0003] ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 王云生张伟夏涛高丽萍吴平
Owner ANHUI AGRICULTURAL UNIVERSITY
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