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Tea wine, and preparation method thereof

A technology of tea wine and tea leaves, which is applied in the field of tea wine and its preparation, can solve the problems of destroying the nutritional components of tea leaves, affecting the taste and health care quality of tea wine, and achieve the effects of protecting nutritional components, pure taste and reasonable raw material formula

Inactive Publication Date: 2017-12-15
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

[0004] However, most of the existing tea wines use tea extracts and wine-making raw materials through mixed fermentation and distillation. This kind of tea wine needs to use grain as the raw material for production, and the nutritional components in the tea leaves will be destroyed during the production process, and then Affect the taste and health quality of tea wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of tea wine, comprising the following raw materials in parts by weight: 10 parts of tea leaves, 30 parts of white wine, 15 parts of white sugar, 3 parts of yam, 2 parts of fructose, 1 part of yeast, 1 part of mugwort leaves, 5 parts of tea polyphenols, 4 parts of red ginseng parts, 80 parts of purified water.

[0021] Introduce the preparation method of tea wine disclosed by the present invention below:

[0022] First, wash the tea leaves and put them in pure water, soak for 2 days, heat to 60°C for 20 minutes, filter the tea leaves to obtain tea extracts, and place the tea extracts in an environment of minus 20°C for 2 hours , melt at room temperature, add sugar, fructose and yeast, heat to 25 degrees Celsius, keep warm for 40 minutes to make yeast tea soup, put yam, mugwort leaves, tea polyphenols, red ginseng into the yeast tea soup, add white wine , fermented at 20 degrees Celsius for 20 days, clarified and filtered the original wine, buried it at a depth of...

Embodiment 2

[0024] A tea wine, comprising the following raw materials in parts by weight: 20 parts of tea leaves, 50 parts of white wine, 20 parts of white sugar, 5 parts of yam, 8 parts of fructose, 3 parts of yeast, 5 parts of mugwort leaves, 10 parts of tea polyphenols, and 10 parts of red ginseng parts, 100 parts of purified water.

[0025] Introduce the preparation method of tea wine disclosed by the present invention below:

[0026] First, wash the tea leaves and put them in pure water, soak for 5 days, heat to 60°C for 20 minutes, filter the tea leaves to obtain tea extracts, and place the tea extracts in an environment of minus 35°C for 3 hours , melt at room temperature, add sugar, fructose and yeast, heat to 25 degrees Celsius, keep warm for 60 minutes to make yeast tea soup, put yam, mugwort leaves, tea polyphenols, red ginseng into the yeast tea soup, add white wine , fermented at 20 degrees Celsius for 20 days, clarified and filtered the original wine, buried it at a depth o...

Embodiment 3

[0028] A kind of tea wine, comprising the following raw materials in parts by weight: 15 parts of tea leaves, 40 parts of white wine, 18 parts of white sugar, 4 parts of yam, 5 parts of fructose, 2 parts of yeast, 3 parts of mugwort leaves, 7 parts of tea polyphenols, and 6 parts of red ginseng parts, 90 parts of purified water.

[0029] Introduce the preparation method of tea wine disclosed by the present invention below:

[0030] First, wash the tea leaves and put them in pure water, soak for 3 days, heat to 60°C for 20 minutes, filter the tea leaves to obtain tea extracts, and place the tea extracts in an environment of minus 20-35°C Leave for 3 hours, melt at room temperature, add sugar, fructose and yeast, heat to 25 degrees Celsius, keep warm for 50 minutes, and make yeast tea soup. Put yam, mugwort leaves, tea polyphenols, and red ginseng into the yeast tea soup. Ferment for 20 days at 20 degrees Celsius, clarify and filter the original wine, bury it in the ground at a...

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PUM

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Abstract

The invention discloses tea wine. The tea wine is composed of, by weight, 10 to 20 parts of tea, 30 to 50 parts of baijiu, 15 to 20 parts of white granulated sugar, 3 to 5 parts of Chinese yam, 2 to 8 parts of fructose, 1 to 3 parts of yeast, 1 to 5 parts of folium artemisiae argyi, 5 to 10 parts of tea polyphenols, 4 to 10 parts of red ginseng, and 80 to 100 parts of purified water. The invention also discloses a preparation method of the tea wine. The tea wine is reasonable in formula; grain is not taken as raw materials; the nutrients of tea are protected as far as possible; nutrients such as tea polyphenols, amino acids, and vitamins are not destroyed; the pure mouthfeel of tea wine is ensured; and the tea wine is abundant in nutrients.

Description

technical field [0001] The invention relates to the technical field of alcoholic beverages, in particular to tea wine and a preparation method thereof. Background technique [0002] Tea wine, with the mellow aroma of tea, is rich in beneficial substances, such as tea polyphenols, amino acids and other elements, and the content of tea polyphenols contained in it is dozens or even hundreds of times that of ordinary tea. Tea polyphenols can effectively reduce the concentration of blood lipids, and can also regulate the sugar metabolism of the human body; while amino acids can regulate the activity of immunoglobulins, and indirectly improve the comprehensive immunity of the human body, etc. [0003] In today's society, the pace of life is accelerating and the pressure of life is increasing. As a result, many people are under both physical and mental pressure, resulting in a sub-healthy state of the body. The so-called body is the capital of the revolution. Only a healthy body c...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/8945A61P1/14
CPCA61K31/353A61K36/258A61K36/282A61K36/82A61K36/8945C12G3/02A61K2300/00
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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