Lung-moistening tea wine and preparation method thereof

A technology for tea wine and green tea, applied in the field of lung moistening tea wine and its preparation, can solve the problems of low nutritional value of wine, uneven quality of tea wine, unreasonable process conditions and raw material ratio, etc., and achieve the effect of rich nutrition.

Inactive Publication Date: 2017-12-08
柳州市茶霖酒业科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current tea wine generally adopts the preparation process of extracting tea juice first, adding edible alcohol, sugar, honey and other seasonings, and then adding coloring materials, flavors and other auxiliary materials, so that the obtained tea wine has a higher alcohol content, but the wine has a lower nutritional value.
There are also tea wines prepared by fermentation methods, but the process conditions and raw material ratios are unreasonable, and the quality of tea wines is uneven.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of tea wine, is prepared by following method:

[0040] (1) Preparation of green tea juice

[0041] In terms of parts by weight, weigh 13 parts of green tea, extract the green tea with pure water at 90-95°C for 4 times, use 7 times the weight of the green tea each time, extract for 12 minutes each time, and combine the extracts to obtain green tea juice.

[0042] (2) Preparation of Chinese medicinal juice

[0043] Weigh 3 parts of perilla seed and 2 parts of licorice, mix the perilla seed and licorice, add pure water 7 times the total weight of medicinal materials, heat to 90-95°C, extract for 1.5h, filter and collect the filtrate. Add pure water 7 times the total weight of medicinal materials to the dregs, heat to 90-95°C for secondary extraction, extract for 1 hour, collect the filtrate by filtration, combine the two extractions to obtain Chinese medicinal juice.

[0044] (3) Grinding

[0045] Weigh 5 parts of almonds and 3 parts of lily, grind the almonds a...

Embodiment 2

[0054] A kind of tea wine, is prepared by following method:

[0055] (1) Preparation of green tea juice

[0056] In parts by weight, weigh 15 parts of green tea, extract the green tea with purified water at 90-95°C for 5 times, use 6 times the weight of the green tea each time, extract for 10 minutes each time, and combine the extracts to obtain green tea juice.

[0057] (2) Preparation of Chinese medicinal juice

[0058] Weigh 4 parts of perilla seed and 1 part of licorice, mix the perilla seed and licorice, add purified water 6 times the total weight of medicinal materials, heat to 90-95°C, extract for 1 hour, and collect the filtrate by filtration. Add pure water 8 times the total weight of medicinal materials to the dregs, heat to 90-95°C for secondary extraction, extract for 1.5 hours, collect the filtrate by filtration, combine the two extractions to obtain traditional Chinese medicine juice.

[0059] (3) Grinding

[0060] Weigh 3 parts of almonds and 4 parts of lily...

Embodiment 3

[0069] A kind of tea wine, is prepared by following method:

[0070] (1) Preparation of green tea juice

[0071] In parts by weight, weigh 10 parts of green tea, extract the green tea three times with pure water at 90-95°C, use 8 times the weight of hot water each time, extract for 15 minutes each time, combine the extracts to obtain green tea juice.

[0072] (2) Preparation of Chinese medicinal juice

[0073] Weigh 2 parts of perilla seed and 3 parts of licorice, mix the perilla seed and licorice, add purified water 8 times the total weight of medicinal materials, heat to 90-95°C, extract for 1.5h, and collect the filtrate by filtration. Add pure water 6 times the total weight of medicinal materials to the medicinal dregs, heat to 90-95°C for secondary extraction, extract for 1 hour, collect the filtrate by filtration, combine the two extractions to obtain traditional Chinese medicine juice.

[0074] (3) Grinding

[0075] Weigh 4 parts of almonds and 2 parts of lily, grind ...

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PUM

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Abstract

The invention discloses lung-moistening tea wine. The tea wine is prepared from the following raw materials in parts by weight: 10 to 15 parts of green tea, 3 to 5 parts of semen armeniacae amarae, 2 to 4 parts of bulbus lilii, 10 to 12 parts of white granulated sugar, 2 to 4 parts of common perilla fruit, 1 to 3 parts of liquorice root and 6 to 8 parts of rock candy; the invention also provides a preparation method of the lung-moistening tea wine. The tea wine is brewed by a fermentation method, is rich in nutrition, has the tea aroma of the green tea, is fresh, sweet, tasty and refreshing, the semen armeniacae amarae, the bulbus lilii, the common perilla fruit and the liquorice root are added during fermentation, and the lung-moistening effect is realized after the tea wine is taken for a long period of time.

Description

technical field [0001] The invention belongs to the technical field of wine, and in particular relates to a lung-moistening tea wine and a preparation method thereof. Background technique [0002] In human life culture, the status of tea and wine go hand in hand. Tea is a mild drink, and wine is a stimulating drink, both of which have different properties. The health-care wine brewed or formulated from tea leaves has both the style of wine and the flavor and health-care functions of tea. Tea wine has low alcohol content and good taste, and is rich in tea polyphenols, amino acids, tea polysaccharides, proteins and other substances. ideal drink. [0003] The preparation process commonly used in present tea wine is to extract the tea juice first, add edible alcohol, sugar, honey and other seasonings, and then add auxiliary materials such as pigments and essences, so that the tea wine obtained has a higher alcohol content, but the wine has lower nutritional value. There are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8967A61P11/00C12R1/865
CPCA61K36/484A61K36/535A61K36/736A61K36/82A61K36/8967C12G3/02A61K2300/00
Inventor 贺东林孙爱钧贺金良高柳川
Owner 柳州市茶霖酒业科技有限责任公司
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