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Preparation method of catechin wine

A technology of catechin wine and catechin, which is applied in the field of wine steaming, and can solve the problems of bitter taste of catechin wine and low extraction rate of green tea catechin

Pending Publication Date: 2018-11-16
INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects of the existing green tea catechin extraction rate is low, catechin wine taste bitter, and then provide a preparation method for catechin wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of catechin wine, comprising the steps of:

[0023] Take tealeaves and rice, the mass ratio of tealeaves and rice is 1:4;

[0024] (1) Pulverize the tea leaves, pass through a 40-mesh sieve, then place them in water at a temperature of 60°C, soak for 50 minutes, ultrasonicate in a water bath for 8 minutes, and filter to obtain catechin solution and solid filtrate;

[0025] (2) drying the catechin solution to obtain catechin powder;

[0026] Dry the solid filtrate, mix the dried solid filtrate, rice and clear water, and soak for 10 hours to obtain mixture A; wherein, the mass ratio of rice to clear water is 1:1;

[0027] (3) Cook mixture A for 10 minutes, cool to 28°C, mix koji into mixture A, and saccharify at 30°C until the rice becomes soft and inelastic; then add water 2.5 times the weight of rice, and ferment at 24°C 360h, obtain mixture B;

[0028] (4) Add catechin powder into mixture B, stir evenly, let stand for 12 hours, and distill to ob...

Embodiment 2

[0030] A preparation method of catechin wine, comprising the steps of:

[0031] Take tealeaves and rice, the mass ratio of tealeaves and rice is 1:5;

[0032] (1) Pulverize the tea leaves, pass through a 50-mesh sieve, then place them in water at a temperature of 70°C, soak for 60 minutes, ultrasonicate in a water bath for 6 minutes, and filter to obtain catechin solution and solid filtrate;

[0033] (2) drying the catechin solution to obtain catechin powder;

[0034] Dry the solid filtrate, mix the dried solid filtrate, rice and clear water, and soak for 11 hours to obtain mixture A; wherein, the mass ratio of rice to clear water is 1:2;

[0035] (3) Cook mixture A for 15 minutes, cool to 26°C, mix koji into mixture A, and saccharify at 28°C until the rice becomes soft and inelastic; then add water three times the weight of the rice, and ferment at 26°C 360h, obtain mixture B;

[0036] (4) Add catechin powder into mixture B, stir evenly, let stand for 12 hours, distill, co...

Embodiment 3

[0038] A preparation method of catechin wine, comprising the steps of:

[0039] Take tealeaves and rice, the mass ratio of tealeaves and rice is 1:6;

[0040] (1) Pulverize tea leaves, pass through a 60-mesh sieve, then place in water with a temperature of 80°C, soak for 70 minutes, ultrasonicate in a water bath for 5 minutes, and filter to obtain catechin solution and solid filtrate;

[0041] (2) drying the catechin solution to obtain catechin powder;

[0042] Dry the solid filtrate, mix the dried solid filtrate, rice and clear water, and soak for 12 hours to obtain mixture A; wherein, the mass ratio of rice to clear water is 1:1.5;

[0043] (3) Cook mixture A for 13 minutes, cool to 30°C, mix koji into mixture A, and saccharify at 26°C until the rice becomes soft and inelastic; then add water three times the weight of the rice, and ferment at 28°C 360h, obtain mixture B;

[0044] (4) Add catechin powder into mixture B, stir evenly, let stand for 12 hours, distill, collect...

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PUM

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Abstract

The invention discloses a preparation method of catechin wine. The extraction efficiency of catechin is greatly improved through the means of hot water soak-assisted water bath ultrasound, filter residue subjected to catechin extraction and rice are more creatively fermented together to brew, therefore, on the one hand, the catechin in the filter residue can be further extracted, the utilization ratio of tea leaves is improved, and the content of the catechin in the wine is improved as well; on the other hand, phenol in the tea leaves reacts with acid generated during brewing to generate ester, not only is the mellow flavor of a wine product improved, but also the bitter flavor in the wine product is lowered.

Description

technical field [0001] The invention relates to the technical field of steamed wine, in particular to a preparation method of catechin wine. Background technique [0002] Catechin, English name Catechin, also known as catechin, catechin (Caredhieacid), is a class of phenolic active substances extracted from natural plants such as tea. The relative molecular mass of catechin is 290.28; it is a white needle crystal with a melting point of 212-216C, soluble in hot water, ethanol, glacial acetic acid, acetone, slightly soluble in cold water and ether. Almost insoluble in benzene, chloroform and stone sleeve ether. Catechin has strong free radical scavenging and antioxidant effects. In addition, catechin can also effectively prevent DNA oxidative damage caused by heterocyclic amines, and it has a good protective effect on red blood cell hemolysis and serum autotrophy. Because catechin has good effects on the human body as described above, various catechin products have appeare...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12
CPCC12G3/02
Inventor 周巾英祝水兰罗晶朱雪晶熊慧薇冯健雄
Owner INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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