Brewing process of tea wine with various health care functions

Abstract

The invention discloses a brewing process of tea wine with various health care functions. The brewing process comprises the following steps: (1) brewing wolfberry fruit, fructus ziziphi jujubae, Maca,herba dendrodii officinalis, veratryl alcohol, okra, herba cistanche, honeysuckle flower, oyster, cordyceps militaris, semen allii tuberosi, raspberry fruit, folium phyllostachys, semen plantaginis and 52-degree finished product tea wine raw stock together for 40 to 50 days; (2) filtering: precisely filtering the materials brewed in the step (1); (3) adjusting: adjusting the degree and mouthfeelof filtrate obtained in the step (2) to obtain desired tea wine; (4) assembling: bottling and packaging the desired tea wine. The total acid content and total sugar content of the tea wine made by theprocess are lowered effectively, and the natural tea polyphenol content is greatly increased; moreover, the tea wine has various health care functions of nourishing liver, nourishing kidney, tonifying middle-Jiao and Qi, nourishing the blood and tranquilizing, moderating the property of medicine, nourishing and strengthening body, promoting the secretion of saliva or body fluid, invigorating stomach, nourishing yin, clearing heat, moistening lung, nourishing kidney, improving eyesight, strengthening waist, invigorating stomach and intestine and nourishing Yin and Yang, and has a higher nutritional value.

Description

technical field [0001] The invention relates to the technology in the field of tea and wine, in particular to a tea and wine brewing process with multiple health care functions. Background technique [0002] Tea wine is an alcoholic drink made of tea as the main raw material, supplemented by fermentation or preparation of other raw materials. Tea wine not only has the aroma, color and luster, nutrients of tea, but also has the characteristics of wine. It is a combination of tea and wine. the perfect combination. Traditional tea wine is made from tea leaves or their extracts, which are extracted or blended with base wine. During the brewing process, mixed fermentation is not carried out according to the acid-base balance, so that the total acid and total acidity of the brewed tea wine The sugar content is high, and the natural tea polyphenol content is low, resulting in low nutritional value, and it is easy to cause uncoordinated taste, astringent, flocculent precipitation a...

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention aims at the deficiencies in the prior art, and its main purpose is to provide a tea wine brewing process with multiple health functions, which can effectively solve the problem that the existing tea wine has low nutritional value and is easy to cause mouthfeel. Problems with inconsistency, astringency, flocculent precipitation, etc.

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