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Preparing method of robinia pseudoacacia flower and tea wine

A technology of black locust and scented tea, which is applied in the field of tea wine processing, can solve the problems of reporting, etc., and achieve the effect of rich wine aroma and simple and easy preparation method

Inactive Publication Date: 2019-08-23
XINYANG AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tea deep processing has made some progress at home and abroad, but the research on the development of black locust flower tea wine has not been reported in the domestic research field.

Method used

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  • Preparing method of robinia pseudoacacia flower and tea wine
  • Preparing method of robinia pseudoacacia flower and tea wine
  • Preparing method of robinia pseudoacacia flower and tea wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A, select 950g of high-quality glutinous rice, 20g of green tea, 40g of dried locust flower and 7g of white wine koji, remove impurities and set aside;

[0031] B. Wash the glutinous rice in step A, add 2000mL of water, soak at 20°C until the glutinous rice can be crushed by hand, cook it under normal pressure, and spray cold water on the surface of the glutinous rice every 10 minutes. Yes, until the glutinous rice is steamed and thoroughly steamed, cooled to 20°C, and set aside;

[0032] C. Extract the green tea and black locust dried flowers in step A with 85°C and 2500mL warm boiled water for 40min, and filter the obtained camellia mixture, cool to 20°C, and set aside;

[0033] D, fully mix the cooked glutinous rice that white wine koji obtains with step B, the camellia mixed liquor that step C obtains, place in the container that has been sterilized in advance, leave 1 / 3rd space above the container, for subsequent use;

[0034] E. Leave the container in step D to f...

Embodiment 2

[0036] A, select high-quality glutinous rice 1050g, green tea 25g, black locust dried flower 50g and white wine koji 6g, remove impurities, set aside;

[0037] B. Wash the glutinous rice in step A, add 3000mL of water, soak at 22°C until the glutinous rice can be crushed by hand, cook under normal pressure, and spray cold water on the surface of the glutinous rice every 10 minutes. Yes, until the glutinous rice is steamed and thoroughly steamed, cooled to 22°C, and set aside;

[0038] C. Extract the green tea and black locust dried flowers in step A with 80°C and 3000mL warm boiled water for 40min, and filter the obtained camellia mixture, cool to 22°C, and set aside;

[0039] D, fully mix the cooked glutinous rice that white wine koji obtains with step B, the camellia mixed liquor that step C obtains, place in the container that has been sterilized in advance, leave 1 / 3rd space above the container, for subsequent use;

[0040] E. Leave the container in step D to ferment for ...

Embodiment 3

[0042] A, select 1000g of high-quality glutinous rice, 30g of green tea, 45g of dried locust flower and 5g of white wine koji, remove impurities and set aside;

[0043] B. Wash the glutinous rice in step A, add 2500mL of water, soak at 25°C until the glutinous rice can be crushed by hand, cook it under normal pressure, and spray cold water on the surface of the glutinous rice every 10 minutes. Yes, until the glutinous rice is steamed and thoroughly steamed, cooled to 25°C, and set aside;

[0044] C, green tea in step A and black locust dried flower are extracted with 85 ℃ of 3000mL warm boiled water 30min, the camellia mixed liquor that obtains after filtering, is cooled to 25 ℃, for subsequent use;

[0045] D, fully mix the cooked glutinous rice that white wine koji obtains with step B, the camellia mixed liquor that step C obtains, place in the container that has been sterilized in advance, leave 1 / 3rd space above the container, for subsequent use;

[0046] E. Leave the con...

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Abstract

The invention belongs to the technical field of tea wine processing, and particularly relates to a preparing method of a robinia pseudoacacia flower and tea wine. The method includes the steps of A, weighing 950-1050 parts by weight of glutinous rice, 20-30 parts by weight of green tea, 40-50 parts by weight of robinia pseudoacacia dry flower and 5-7 parts by weight of white distiller's yeast; B,cleaning the glutinous rice, soaking the glutinous rice in water until the glutinous rice can be mashed by hand, cooking the glutinous rice thoroughly, and cooling the glutinous rice for use; C, extracting the green tea and robinia pseudoacacia dry flower in water, conducting filtering to obtain tea and flower mixed liquid, and cooling the tea and flower mixed liquid for use; D, evenly stirring and mixing the thoroughly-cooked glutinous rice in the step B, the tea and flower mixed liquid in the step C and the white distiller's yeast to obtain a mixture for use; E, fermenting the mixture in thestep D, and conducting filtering, sterilizing and clarifying after fermenting to obtain the robinia pseudoacacia flower and tea wine. The prepared robinia pseudoacacia flower and tea wine is strong in aroma with robinia pseudoacacia flower aroma and tea aroma, richly contains polyphenol substances, proteins, amino acids, vitamins and other nutrients in robinia pseudoacacia flower and tea leaves and has nutrition, healthcare and refreshing functions.

Description

technical field [0001] The invention belongs to the technical field of tea and wine processing, and in particular relates to a method for preparing tea wine from locust flower. Background technique [0002] Robinia pseudoacacia has a strong aroma, sweet taste, rich in protein, amino acid, soluble sugar and other nutrients, and is rich in resources. Except for a small amount of Robinia pseudoacacia for fresh food, most of the resources are abandoned, and the utilization rate of Robinia pseudoacacia resources is extremely low. Similarly, the utilization rate of tea resources in summer and autumn is relatively low, fully exploring the complementarity and compatibility between the two has great economic value and social significance for improving the resource utilization rate of Robinia pseudoacacia and tea. [0003] At present, research on Robinia pseudoacacia mainly focuses on the extraction of chemical components, analysis of chemical components, development and utilization o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026
CPCC12G3/022C12G3/026
Inventor 刘威张永瑞张洁陈义王子浩尹鹏杨转郭桂义袁丁孙慕芳
Owner XINYANG AGRI & FORESTRY UNIV
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