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Bamboo tea wine and preparation method thereof

A bamboo tea and bamboo technology, applied in the fields of bamboo tea wine and wine and its preparation, can solve the problems of slow leaching of active ingredients, long soaking time, poor taste, etc., to reduce the incidence rate, fully extract, improve The effect of resource utilization

Inactive Publication Date: 2012-08-22
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the current bamboo wine or tea wine is made by soaking bamboo or tea directly in white wine and blending. The active ingredients of this method are slow to leach and the soaking time is long; moreover, the wine produced has a strong Wood residue or bitter taste, poor taste, often need to add a lot of seasoning to improve the taste

Method used

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  • Bamboo tea wine and preparation method thereof
  • Bamboo tea wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment one: a kind of preparation method of bamboo tea wine

[0026] A preparation method of bamboo tea wine, comprising the following steps:

[0027] (1) After crushing the washed bamboo, dry it at 50°C until the water content is 8%, and pass through a 20-mesh sieve after crushing to obtain bamboo powder;

[0028] (2) Take dried green tea, crush it and pass it through a 100-mesh sieve to get green tea powder;

[0029] (3) Take 10g of bamboo powder in step (1) and 5g of green tea powder in step (2), add them to 100g of water, and use ultrasonic leaching with a frequency of 45KHz at 70°C for 1h to obtain an extract;

[0030] (4) Add 50g of glutinous rice, 100g of water, and 2g of distiller’s yeast to the extract in step (3), stir evenly, ferment at 28°C for 7 days, and obtain bamboo tea fermented wine and dregs after filtration;

[0031] (5) Mix the dregs of step (4) with 35% vol white wine evenly in a weight ratio of 1:2, soak at 30°C for 15 days, and filter to ob...

Embodiment 2

[0035] Embodiment 2 A kind of preparation method of bamboo tea wine

[0036] A preparation method of bamboo tea wine, comprising the following steps:

[0037] (1) After the washed bamboo is crushed, dry it at 50°C, and after crushing, pass through a 20-mesh sieve to obtain bamboo powder;

[0038] (2) Take dry white tea, crush it and pass it through a 100-mesh sieve to get tea powder;

[0039] (3) Take 15g of bamboo powder in step (1) and 7g of white tea powder in step (2), add them to 100g of water, and use ultrasonic leaching with a frequency of 45KHz at 70°C for 1 hour to obtain an extract;

[0040] (4) Add 50g of glutinous rice, 100g of water, and 3g of distiller’s yeast to the extract in step (3), stir evenly, ferment at 28°C for 12 days, and obtain bamboo tea fermented wine and dregs after filtration;

[0041] (5) Mix the dregs of step (4) with 35% vol white wine evenly in a weight ratio of 1:3, soak at 30°C for 30 days, and filter to obtain bamboo tea soaked wine;

[...

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Abstract

The invention relates to a bamboo tea wine and a preparation method thereof. The preparation method of the bamboo tea wine comprises the following steps of: carrying out mixed fermentation on ultrasonic extraction liquid of bamboo and tea and sticky rice; carrying out digestion on fermented filter residue by strong distilled liquor or fermented wine; and mixing the fermentation liquor with the leaching liquor. In the preparation method disclosed by the invention, the active ingredients in the bamboo and the tea are abundantly utilized, so that bamboo flavone, tea polyphenol, biologically active polysaccharide, amino acid, protein, vitamin and mineral elements in the bamboo and the tea can be kept to the greatest extent; and the prepared bamboo tea wine is full-bodied in bamboo tea aroma, good in mouthfeel and abundant in nutrition, and has the multiple effects of antioxidation, cancer prevention, senescence delaying, blood circulation improving, cholesterol reducing, blood voltage reducing, blood fat reducing, morbidity of cardiovascular and cerebrovascular diseases reducing and the like after being drunken for a long time.

Description

technical field [0001] The invention relates to a wine and a preparation method thereof, in particular to a bamboo tea wine and a preparation method thereof, belonging to the field of agricultural by-product processing. Background technique [0002] Bamboo and tea contain rich and unique bioactive substances, which have multiple functions (such as anti-oxidation, enhancing immunity, reducing the occurrence of cardiovascular and cerebrovascular diseases, etc.), and have a wide range of health effects on the human body. Combining tea and bamboo to make wine not only makes it richer in nutritional value and more prominent in health care, but also can form a unique flavor and fragrance of bamboo tea, which has a more natural charm. [0003] Most of the current bamboo wine or tea wine is made by soaking bamboo or tea directly in white wine and blending. The active ingredients of this method are slow to leach and the soaking time is long; moreover, the wine produced has a strong ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 叶乃兴李昱鼎郑德勇陈兴煌杨江帆
Owner FUJIAN AGRI & FORESTRY UNIV
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