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Preparation method of alkalescent sweet tea wine

A weak alkaline and sweet tea technology is applied in the field of preparation of weak alkaline sweet tea tea and wine, which can solve the problems of stimulating the autonomic nervous system and aggravating the burden on the liver, and achieve the effects of delaying arteriosclerosis, improving the quality of tea and wine, and inhibiting oxidation.

Inactive Publication Date: 2017-03-29
重庆星湖茶酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problem that the sweet tea wine prepared by the current mature sweet tea processing technology is acidic, and the acidic sweet tea wine is easy to make people bloated, stimulate the autonomic nerves, cause headaches and increase the burden on the liver, a weakly alkaline sweet tea tea is provided. wine preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A, select high-quality sweet tea leaves, dry naturally, so that the water content of the sweet tea leaves is 2%, and the weight of the dry sweet tea leaves is 7kg;

[0029] B, the dry sweet tea leaves after drying in step A are pulverized with a double screw pulverizer to obtain sweet tea powder, wherein the particle diameter of the sweet tea powder is less than 2mm;

[0030] C, the sweet tea powder prepared by step B is packed into a ceramic container, add 65kg of 45% rice-flavored white wine, fully stir for 5 minutes, and seal and extract. In the evening, the sweet tea powder in the ceramic container was stirred once respectively, stirring for 5min each time, and the mixture of the sweet tea powder and rice-flavored liquor after sealing and leaching was filtered through a filter cloth, wherein the mesh number of the filter cloth was 180 orders, Prepare sweet tea leaf extract;

[0031] D, 0.1kg of Saccharomyces cerevisiae and 5kg of 45% rice-flavored liquor are fully ...

Embodiment 2

[0036] The difference between the present embodiment and the first embodiment is only that the weight of dry sweet tea leaves is 8kg in step A; 68kg of 48% rice-flavored liquor is added in step C, the stirring time in the extraction process is 7min, and the mesh number of the filter cloth 190 mesh; 0.15kg of Saccharomyces cerevisiae and 7kg of 48% rice-flavored liquor are fully stirred and mixed in step D; 75kg of purified water, 18kg of 48% rice-flavored liquor, 4kg of baking soda, 6kg of glucose powder, conjugated 8.5 kg of calcium linoleate, 0.8 kg of D-isoascorbic acid, 0.15 kg of streptococcus lactis, and 0.5 kg of ammonium sulfate were simultaneously loaded into the fermentation tank; 2.5 kg of diatomaceous earth was added in step F.

Embodiment 3

[0038] The difference between the present embodiment and the first embodiment is only that the weight of dry sweet tea leaves is 9kg in step A; 70kg of 50% rice-flavored liquor is added in step C, the stirring time in the extraction process is 8min, and the mesh number of the filter cloth 200 orders; 0.2kg of saccharomyces cerevisiae and 8kg of 50% rice-flavored liquor are fully stirred and mixed in step D; 76kg of purified water, 50% rice-flavored liquor 20kg, baking soda 4.5kg, glucose powder 8kg, total 10 kg of calcium conjugated linoleate, 1.2 kg of D-isoascorbic acid, 0.2 kg of lactic acid streptococcus, and 0.7 kg of ammonium sulfate were simultaneously loaded into the fermentation tank; in step F, 3 kg of diatomaceous earth was added.

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Abstract

The invention belongs to the technical field of foods, and particularly relates to a preparation method of alkalescent sweet tea wine. Aiming at the current situation that in an existing sweet tea wine market, no preparation method of the alkalescent sweet tea wine exists, the alkalescent sweet tea wine is prepared through the novel preparation method that sweat tea leaves, rice-flavor wine, mineral water, glucose powder and baking soda are used as the raw materials and subjected to extraction, mixing, filling, inspection, encasement and achievement of the finished product. The product reserves natural nutritious components of the sweat tea leaves, the PH value is adjusted to 7.30-7.45 through the baking soda, the alkalescent sweet tea wine is similar to the human body blood and body liquid in alkalescence so that the alkalescent sweet tea wine can be more easily converted and absorbed by the human body, and the alkalescent sweet tea wine has certain restoration and inhibition effects on radiation injury to an organism and free radical generation of the organism; and in addition, the alcohol content is low and is 12-15%VOL, and therefore the alkalescent sweet tea wine can be more easily accepted by extensive consumer groups and is a healthy drink suitable for people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing weakly alkaline sweet tea wine. Background technique [0002] Tea contains a variety of nutrients and functional factors, among which tea polyphenols are the main functional components of tea, accounting for 20% to 30% of the total dry matter. Studies have shown that tea polyphenols have anti-inflammatory and antibacterial properties, lower blood lipids, blood sugar, blood pressure , anti-aging, anti-radiation, anti-cancer and other effects; caffeine in tea also has the functions of strengthening the heart and diuresis, eliminating fatigue and increasing appetite. [0003] The health wine brewed or prepared from tea leaves is called tea wine, which has both the style of wine and the flavor and health care function of tea. The alcohol content of tea wine is low, the color is bright and bright, the mouth is soft, not irritating the throat, not stick...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 张胜伟
Owner 重庆星湖茶酒厂
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