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Lily tea wine and preparation method thereof

A technology for lily and tea wine, which is applied in the field of wine production, can solve the problems of lily being less in nutrients, less in nutrients, difficult to absorb, etc., and achieve the effects of alleviating browning, low alcohol content, and suitable sugar-acid ratio.

Active Publication Date: 2017-02-15
TONGREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the lily tea wine studied by some scholars is a blended wine. The blended and solid-state fermented wines are poor in nutrition, difficult to retain natural substances and nutrients, difficult to absorb, poor in color, unsuitable sugar-acid ratio, and difficult to control alcohol content. , does not have health care functions, and the Chinese patent application (patent application number 201510366379.2) discloses "a preparation method of blended lily tea wine". However, there is a layer of film on the surface of the lily. If it is not destroyed, it is difficult to release nutrients. If it is damaged, the lily will be easily oxidized, and the color of the wine will deteriorate. The lily tea wine made by blending has only Some nutrients in tea soup, but few nutrients in lily; Chinese patent application (patent application number 201210271327.3) discloses "a lily strawberry fruit juice wine and its preparation method", the lily processing method in this patent is steaming After that, it is directly added to distiller's yeast with grain and other auxiliary materials for sealed fermentation. The purpose is to extract and absorb the nutrients in lily during the fermentation process, and lily mainly contains starch, and microorganisms cannot directly use the starch in lily to ferment to produce alcohol; Chinese patent application (Patent Application No. 931155517) discloses "A Nanfeng Tangerine Health-care Tonic Wine and Its Production Technology". Nutrients in Lily, this extraction method extracts very little nutrients

Method used

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  • Lily tea wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Embodiment 1: a kind of lily tea wine, is made by lily powder and tealeaves, and the weight ratio of its composition is: lily powder 15g, tealeaves 10g, and it comprises the following steps:

[0025] (1) Making tea soup: Weigh 10g of tea leaves, soak them in 100ml of cold water for 10 minutes, filter the filtrate, and transfer the tea leaves into 600ml of drinking water at a temperature of 90°C. Constant temperature water bath for 10 minutes, filter the tea leaves while hot to make tea soup;

[0026] (2) Production of lily juice: fresh lily lily is dried and powdered to obtain lily powder, which is then liquefied and saccharified to obtain lily juice;

[0027] Weigh 15g of lily powder and dissolve it in 3000ml of boiled drinking water until it dissolves, add 0.06g of amylase, place in a constant temperature water bath at 90°C for 1 hour, cool to below 65°C, adjust the pH to 4.5, and then add 0.05g of glucoamylase , in a constant temperature water bath at 65°C for 1 hou...

Embodiment 2

[0033] Embodiment 2: a kind of lily tea wine, is made by lily powder and tealeaves, and the weight ratio of its composition is: lily powder 14g, tealeaves 9g, and it comprises the following steps:

[0034] (1) Preparation of tea soup: Weigh 14g of tea leaves, soak them in 90ml of cold water for 10 minutes, filter the filtrate, and transfer the tea leaves into 540ml of drinking water at a temperature of 90°C. Put it in a constant temperature water bath for 10 minutes, and filter out the tea leaves while they are hot to make tea soup;

[0035] (2) Production of lily juice: fresh lily lily is dried and powdered to obtain lily powder, which is then liquefied and saccharified to obtain lily juice;

[0036]Weigh 14g of lily powder and dissolve it in 2800ml of boiled drinking water until it dissolves, add 0.056g of amylase, place in a constant temperature water bath at 90°C for 1 hour, cool to below 65°C, adjust the pH to 4.5, and then add 0.05g of glucoamylase , in a constant tempe...

Embodiment 3

[0042] Embodiment 3: a kind of lily tea wine, is made by lily powder and tealeaves, and the weight ratio of its composition is: lily powder 16g, tealeaves 11g, and it comprises the following steps:

[0043] (1) Preparation of tea soup: Weigh 11g of tea leaves, soak them in 110ml of cold water for 10 minutes, filter the filtrate, and transfer the tea leaves into 660ml of drinking water at a temperature of 90°C. Put it in a constant temperature water bath for 10 minutes, and filter out the tea leaves while they are hot to make tea soup;

[0044] (2) Production of lily juice: fresh lily lily is dried and powdered to obtain lily powder, which is then liquefied and saccharified to obtain lily juice;

[0045] Weigh 16g of lily powder and dissolve it in 2800ml of boiled drinking water until it dissolves, add 0.064g of amylase, place in a constant temperature water bath at 90°C for 1 hour, cool to below 65°C, adjust the pH to 4.5, and then add 0.05g of glucoamylase , in a constant te...

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Abstract

The invention discloses a lily tea wine and a preparation method thereof. The lily tea wine is prepared from 14 to 16 parts by weight of lily powder and 9 to 11 parts by weight of tea leaves; the lily tea wine is prepared through tea soup preparation, lily juice preparation, yeast activation, fermentation liquid preparation, inoculation and fermentation. The lily tea wine is prepared through fermentation, while the existing lily tea wine is mixed wine. Compared with the mixed wine and solid fermentation wine, the lily tea wine in the experiment uses lily starch as a raw material, and is prepared by a liquid state fermentation method after the hydrolysis on the starch, so that the nutrition is rich; the characteristics and the nutrition ingredients of the natural substances are remained; through microorganism metabolites, the absorption by a human body is easier; the lily tea wine has incomparable advantage over other wines; meanwhile, the color and luster are pleasing to the eyes; the sugar-acid ratio is proper; the alcohol content is low (10 percent, v / v); the health care function is realized.

Description

technical field [0001] The invention relates to a lily tea wine and a preparation method thereof, belonging to the technical field of wine production. Background technique [0002] At present, the lily tea wine studied by some scholars is a blended wine. The blended and solid-state fermented wines are poor in nutrition, difficult to retain natural substances and nutrients, difficult to absorb, poor in color, unsuitable sugar-acid ratio, and difficult to control alcohol content. , does not have health care functions, and the Chinese patent application (patent application number 201510366379.2) discloses "a preparation method of blended lily tea wine". However, there is a layer of film on the surface of the lily. If it is not destroyed, it is difficult to release nutrients. If it is damaged, the lily will be easily oxidized, and the color of the wine will deteriorate. The lily tea wine made by blending has only Some nutrients in tea soup, but few nutrients in lily; Chinese pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8967A61P1/14
CPCA61K36/82A61K36/8967C12G3/02A61K2300/00
Inventor 吴震洋何娟李丽
Owner TONGREN UNIV
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