CN105950331A - Tea leaf red wine and preparation technology and application thereof - Google Patents
Tea leaf red wine and preparation technology and application thereof Download PDFInfo
- Publication number
- CN105950331A CN105950331A CN201610415595.6A CN201610415595A CN105950331A CN 105950331 A CN105950331 A CN 105950331A CN 201610415595 A CN201610415595 A CN 201610415595A CN 105950331 A CN105950331 A CN 105950331A
- Authority
- CN
- China
- Prior art keywords
- red wine
- folium camelliae
- camelliae sinensis
- preparation technology
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a preparation technology of tea leaf red wine. The preparation technology comprises the following steps of raw material preparing; washing and drying in the shade; squeezing and crushing, wherein fresh tea leaves and grape fruits are crushed to be uniform by a crusher according to the weight ratio of 1:(10-15); primary fermenting, wherein the squeezed and crushed raw materials are put into a fermentation tank to be naturally fermented at once; peel and residue separating, wherein after primary fermenting is completed, the fermented raw materials are subjected to peel and residue separating through a separator; clarifying and room-temperature secondary fermenting, wherein juice obtained after peel and residue separating is clarified, and closed normal-temperature fermenting is conducted for 6-12 months; bottling and storing, wherein the tea leaf red wine obtained after secondary fermenting is bottled and placed in the shade to be stored, and the tea leaf red wine is suitable for being placed in a fresh keeping storehouse at the temperature of 0 DEG C-5 DEG C. According to the tea leaf red wine and the preparation technology and application thereof, the application range is wide, preparation is convenient, and operation is easy; the tea leaf red wine combines the quality of the tea leaves with the quality of the grapes and is rich and diverse in nutrition; few machine types are adopted, the cost is low, no additive is contained, and all the materials have the environmental friendliness and the recycling property.
Description
Technical field
The invention belongs to deep processing field of tea, particularly to a kind of Folium Camelliae sinensis red wine and preparation technology thereof and application.
Background technology
Technique currently for Folium Camelliae sinensis brew red wine is the most immature, does not also have the brewing method of specialty, and the present invention uses one
Novel preparation technology and proportioning raw materials solve current blank development.
Summary of the invention
Goal of the invention: first purpose of the present invention is to provide a kind of Folium Camelliae sinensis red wine.Second object of the present invention is to provide
The preparation method and applications of Folium Camelliae sinensis red wine.The present invention can be effectively improved the product diversification of tea comprehensive processing, efficient solution
The certainly utilization of resources of Folium Camelliae sinensis, improves the added value of tea product.
Technical scheme: the preparation technology of a kind of Folium Camelliae sinensis red wine that the present invention provides, comprises the following steps:
1) raw material prepares: manually pluck the fresh and tender Folium Camelliae sinensis without pest and disease damage and the fruit of grape maturity, the fresh leaf under plucking and fruit
It is positioned at shady and cool ventilation with clean container；
2) cleaning is dried: places clean water with basin and cleans fresh leaf and fruit, is put on indoor clothes hanger with bamboo plaque and carries out after cleaning
Naturally dry, until without surface water；
3) squeezing is broken: with disintegrating machine by broken to fresh tea leaf and grape fruit uniform；
4) initial fermentation: the raw material after squeezing being crushed ferments in being put in fermentation tank；
5) skin slag separates: the raw material seperator after initial fermentation being completed carries out skin slag separation；
6) clarification and ferment in second time: the juice after being separated by skin slag is clarified, and the most airtight room temperature ferment in second time obtains Folium Camelliae sinensis
Red wine；
7) bottling storage: cooling is reached the Folium Camelliae sinensis red wine of room temperature and carries out bottling and be placed in storage at cool place, be positioned over and temperature 0 DEG C is set
～the fresh-keeping warehouse of 5 DEG C is advisable.
Wherein, above-mentioned steps 3) fresh tea leaf and grape fruit ratio by weight at 1:10～15.
Wherein, above-mentioned steps 4) initial fermentation temperature control at 28 DEG C～36 DEG C, the initial fermentation time controls 15～20
My god.
Wherein, above-mentioned steps 6) clarification and ferment in second time temperature be normal temperature laboratory (about 25 DEG C), during ferment in second time
Between control 6～12 months.
The Folium Camelliae sinensis red wine that above-mentioned preparation technology prepares.
The application in terms of food, health care of the above-mentioned Folium Camelliae sinensis red wine.
The alcoholic strength of the Folium Camelliae sinensis red wine of the present invention is 11.5%～12%vol.
Beneficial effect: the present invention is to provide a kind of Folium Camelliae sinensis red wine and preparation technology, technical problem to be solved is by former
Material chooses, clean dry, broken processing, initial fermentation, skin slag separate, clarification and the master such as ferment in second time, bottling storage
Want operation to realize, this Folium Camelliae sinensis red wine have cardiovascular diseases, cerebral thrombosis, renal calculus, breast carcinoma, suppression fat absorption,
The disease auxiliary therapeutic actions such as retinal degeneration, improve memory and the anti-effect that cures cold, the most also have appetite stimulator,
Nourishing keeps healthy with anti-aging, aid digestion, fat-reducing, diuresis, sterilization, slow down aging, looks improving and the skin nourishing and prophylaxis of cancer etc.
Effect.The preparation method of the present invention uses squeezing broken and fermentation, can effectively promote the effective ingredient dissolution in Folium Camelliae sinensis,
And this fermentation time short processes is simple, it is suitable for large-scale production.The present invention is applied widely, and preparation is convenient, easily operates；
The product of the present invention combines the quality of Folium Camelliae sinensis and Fructus Vitis viniferae, rich in nutrition diversification；The present invention uses mechanical type few, cost
Low, without any additive, all material has the feature of environmental protection and recycling property.
Detailed description of the invention
According to following embodiment, the present invention be may be better understood.But, as it will be easily appreciated by one skilled in the art that reality
Execute concrete material proportion, process conditions and result thereof described by example and be merely to illustrate the present invention, and should also will not
Limit the present invention described in detail in claims.
Preparation technology flow process of the present invention is: raw material choose → clean dry → crush processing → initial fermentation → skin slag separate →
Clarification and ferment in second time → bottling storage.
Material requested of the present invention, apparatus and equipment: fresh tea leaf, grape fruit, electronic scale, squeezing disintegrating machine, fermentation
Tank, seperator, bucket, basin, clothes hanger, timer, Packaging Bottle etc..
The preparation technology of the Folium Camelliae sinensis red wine of embodiment 1 present invention
1, raw material prepares: the artificial fresh and tender fresh leaf without pest and disease damage and the grape maturity fruit plucked, the fresh leaf under plucking and fruit
Practical clean container is positioned at shady and cool ventilation.
2, cleaning is dried: places clean water with basin and cleans fresh leaf and fruit, is put on indoor clothes hanger with bamboo plaque after cleaning
Carry out nature to dry, until without surface water.
3, squeezing is broken: with disintegrating machine by broken to tea fresh leaves and the grape fruit ratio of 1:10 by weight uniform.
4, fermentation: the raw material after stirring being crushed is put in the fermentation tank of design temperature 28 DEG C, fermentation time 20 days.
5, skin slag separates: raw material seperator after initial fermentation is carried out skin slag separation.
6, clarification and ferment in second time: the juice after being separated by skin slag is clarified, the most airtight secondary normal temperature fermentation, two
Secondary fermentation time was at 6 months.
7, bottling storage: the Folium Camelliae sinensis red wine after ferment in second time is carried out bottling and is placed at cool place preserving, be positioned over setting
The fresh-keeping warehouse that temperature is 0 DEG C-5 DEG C is advisable.
The alcoholic strength of this Folium Camelliae sinensis red wine is 12%vol.
Embodiment 2
The preparation technology of a kind of Folium Camelliae sinensis red wine, comprises the following steps:
1) raw material prepares: manually pluck the fresh and tender Folium Camelliae sinensis without pest and disease damage and the fruit of grape maturity, the fresh leaf under plucking and fruit
It is positioned at shady and cool ventilation with clean container；
2) cleaning is dried: places clean water with basin and cleans fresh leaf and fruit, is put on indoor clothes hanger with bamboo plaque and carries out after cleaning
Naturally dry, until without surface water；
3) squeezing is broken: with disintegrating machine by broken to fresh tea leaf and the grape fruit ratio of 1:15 by weight uniform；
4) initial fermentation: the raw material after squeezing being crushed ferments in being put in fermentation tank；Initial fermentation temperature controls at 36 DEG C, just
Step fermentation time controlled at 15 days.
5) skin slag separates: the raw material seperator after initial fermentation being completed carries out skin slag separation；
6) clarification and ferment in second time: the juice after being separated by skin slag is clarified, and the most airtight room temperature ferment in second time obtains Folium Camelliae sinensis
Red wine；Clarification and ferment in second time temperature are normal temperature laboratory (25 DEG C), and the ferment in second time time controls 12 months.
7) bottling storage: cooling is reached the Folium Camelliae sinensis red wine of room temperature and carries out bottling and be placed in storage at cool place, be positioned over and temperature 0 DEG C is set
～the fresh-keeping warehouse of 5 DEG C is advisable.
The alcoholic strength of the Folium Camelliae sinensis red wine of the present invention is 11.5%vol.
Embodiment 3
The preparation technology of a kind of Folium Camelliae sinensis red wine, comprises the following steps:
1) raw material prepares: manually pluck the fresh and tender Folium Camelliae sinensis without pest and disease damage and the fruit of grape maturity, the fresh leaf under plucking and fruit
It is positioned at shady and cool ventilation with clean container；
2) cleaning is dried: places clean water with basin and cleans fresh leaf and fruit, is put on indoor clothes hanger with bamboo plaque and carries out after cleaning
Naturally dry, until without surface water；
3) squeezing is broken: with disintegrating machine by broken to fresh tea leaf and the grape fruit ratio of 1:12 by weight uniform；
4) initial fermentation: the raw material after squeezing being crushed ferments in being put in fermentation tank；Initial fermentation temperature controls at 32 DEG C, just
Step fermentation time controlled at 17 days.
5) skin slag separates: the raw material seperator after initial fermentation being completed carries out skin slag separation；
6) clarification and ferment in second time: the juice after being separated by skin slag is clarified, and the most airtight room temperature ferment in second time obtains Folium Camelliae sinensis
Red wine；Clarification and ferment in second time temperature are normal temperature laboratory (25 DEG C), and the ferment in second time time controlled at 9 months.
7) bottling storage: cooling is reached the Folium Camelliae sinensis red wine of room temperature and carries out bottling and be placed in storage at cool place, be positioned over and temperature 0 DEG C is set
～the fresh-keeping warehouse of 5 DEG C is advisable.
The alcoholic strength of the Folium Camelliae sinensis red wine of the present invention is 12%vol.
Experimental example:
Including Determination of composition through testing the Folium Camelliae sinensis red wine prepared in this embodiment 1～3, beyond removing wine and water, (water is about
Account for 80%-90%), possibly together with sugar, protein, inorganic salt, trace element, organic acid, pectin, various alcohols and many
Kind of vitamin, it is required that these materials are all that growth in humans grows.Containing 0.8 gram of 28 kinds of amino in every liter of this Folium Camelliae sinensis red wine
In acid, the essential amino acids that can not synthesize containing 10 kinds of human bodies.Possibly together with multivitamin and other biological stream active matter
Matter, in every liter, fructose content is 40-220 gram, and the eleventh of the twelve Earthly Branches sugar content 0.5-1.5 gram, these sugar can be directly absorbed by the body.
Every liter contain 2-7 gram of tartaric acid, malic acid 0.1-0.8 gram, succinic acid 0.2-0.9 gram, citric acid 0.1-0.75 gram, these
Acids is also the material maintaining internal acid-base balance.Can also seasoning, have aid digestion.Every liter containing potassium oxide content is
0.45-1.35 gram, magnesium oxide 0.1-0.25 gram are the most useful to human body；The content of phosphorus is the most at a relatively high, containing five oxidations in every liter
Two 0.4-0.9 gram of phosphorus.Though the calcium in wine is containing few, but can be directly utilized by human body.Every liter of thiamine content is
0.008-0.086 gram, riboflavin be 0.086 milligram, nicotinic acid 0.65-2.10 milligram, vitamin B6 be 0.6-0.8 milligram,
Folic acid is 0.4-0.45 microgram, and vitamin B12 is 12-15 milligram, and inositol content is the most more, mends the vitamin of human body
To extremely important.
The ethanol number of degrees of the Folium Camelliae sinensis red wine that the preparation method of the embodiment of the present invention prepares are relatively low, include useful human body composition many,
It is suitable for crowd's scope wide, therefore can promote as health promoting wine.
Claims (6)
1. the preparation technology of a Folium Camelliae sinensis red wine, it is characterised in that comprise the following steps:
1) raw material prepares: manually pluck the fresh and tender fresh Folium Camelliae sinensis without pest and disease damage and the fruit of grape maturity, and the fresh leaf under plucking and fruit clean container are positioned at shady and cool ventilation；
2) clean and dry: place clean water with basin and clean fresh leaf and fruit, be put in bamboo plaque after cleaning and carry out nature on indoor clothes hanger and dry, until without surface water；
3) squeezing is broken: with disintegrating machine by broken to fresh tea leaf and grape fruit uniform；
4) initial fermentation: the raw material after squeezing being crushed ferments in being put in fermentation tank；
5) skin slag separates: the raw material seperator after initial fermentation being completed carries out skin slag separation；
6) clarification and ferment in second time: the juice after being separated by skin slag is clarified, and the most airtight room temperature ferment in second time obtains Folium Camelliae sinensis red wine；
7) bottling storage: the Folium Camelliae sinensis red wine after being completed by ferment in second time carries out bottling and is placed at cool place storage, is positioned over and arranges the fresh-keeping warehouse of temperature 0 DEG C ~ 5 DEG C and be advisable.
The preparation technology of a kind of Folium Camelliae sinensis red wine the most according to claim 1, it is characterised in that the fresh tea leaf of described step 3) and grape fruit ratio by weight are in 1:10 ~ 15.
The preparation technology of a kind of Folium Camelliae sinensis red wine the most according to claim 1, it is characterised in that the initial fermentation temperature of described step 4) controls at 28 DEG C ~ 36 DEG C, and the initial fermentation time controlled at 15 ~ 20 days.
The preparation technology of a kind of Folium Camelliae sinensis red wine the most according to claim 1, it is characterised in that the clarification of described step 6) and ferment in second time temperature are normal temperature laboratory, the ferment in second time time controlled at 6 ~ 12 months.
5. the Folium Camelliae sinensis red wine that the preparation technology described in any one of claim 1 ~ 4 prepares.
6. the application in terms of food, health care of the Folium Camelliae sinensis red wine described in claim 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610415595.6A CN105950331A (en) | 2016-06-14 | 2016-06-14 | Tea leaf red wine and preparation technology and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610415595.6A CN105950331A (en) | 2016-06-14 | 2016-06-14 | Tea leaf red wine and preparation technology and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105950331A true CN105950331A (en) | 2016-09-21 |
Family
ID=56905553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610415595.6A Pending CN105950331A (en) | 2016-06-14 | 2016-06-14 | Tea leaf red wine and preparation technology and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105950331A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107254375A (en) * | 2017-07-28 | 2017-10-17 | 车莉 | A kind of fat-reducing and beauty preparation of wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| CN1850960A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Nutrient tea wine brewing process |
| CN102703270A (en) * | 2012-06-06 | 2012-10-03 | 庐江县白山镇金沈葡萄种植园 | Processing method for vinous liquor |
| CN102899215A (en) * | 2012-11-17 | 2013-01-30 | 镇江市丹徒区上党墅农茶叶专业合作社 | Method for brewing grape and tea wine |
-
2016
- 2016-06-14 CN CN201610415595.6A patent/CN105950331A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376771A (en) * | 2001-03-26 | 2002-10-30 | 河北旭日集团有限责任公司 | Process for preparing ice tea-grape wine and its product |
| CN1850960A (en) * | 2006-03-02 | 2006-10-25 | 陕西省科学院酶工程研究所 | Nutrient tea wine brewing process |
| CN102703270A (en) * | 2012-06-06 | 2012-10-03 | 庐江县白山镇金沈葡萄种植园 | Processing method for vinous liquor |
| CN102899215A (en) * | 2012-11-17 | 2013-01-30 | 镇江市丹徒区上党墅农茶叶专业合作社 | Method for brewing grape and tea wine |
Non-Patent Citations (2)
| Title |
|---|
| 何国庆: "《食品发酵与酿造工艺学第2版》", 31 August 2011 * |
| 阳杰等: "不同风味茶酒拼配工艺研究", 《广东茶业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107254375A (en) * | 2017-07-28 | 2017-10-17 | 车莉 | A kind of fat-reducing and beauty preparation of wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102776098A (en) | Kiwifruit wine and method for brewing same | |
| CN103571680B (en) | Preparation method for lucuma-nervosa fruit wine | |
| CN107435012A (en) | A kind of production method of OX-heart plum fruit wine | |
| CN103642622A (en) | Processing method of blackberry fruit wine | |
| CN106010883A (en) | Kiwi berry health wine and preparation method thereof | |
| CN103468472B (en) | Maca fruit wine and preparation method thereof | |
| CN101481644B (en) | Brewing process for yellow peach wine | |
| CN102304449A (en) | Production technique of asparagus wine | |
| CN105002065A (en) | Making method of red date fermented wine | |
| CN105087344A (en) | Persimmon vinegar liquid-state fermentation production method | |
| CN102936553A (en) | Hawthorn fruit wine and preparation method thereof | |
| CN107794179A (en) | A kind of silkworm chrysalis mulberries purple wine and preparation method thereof | |
| CN105199921A (en) | Passion fruit wine and brewing method thereof | |
| CN105950331A (en) | Tea leaf red wine and preparation technology and application thereof | |
| CN110628552A (en) | Method for brewing passion lemon wine | |
| CN108048280A (en) | A kind of preparation method of ginseng fruit wine | |
| CN105349364B (en) | A kind of raspberry plant fresh fruit method of making liquor | |
| CN107245408A (en) | A kind of preparation technology of health care morat | |
| CN106520429A (en) | Preparation method for downy grape wine | |
| CN106701415A (en) | Peach blossom beauty-maintaining cylinder sealing wine and brewing method of peach blossom beauty-maintaining cylinder sealing wine | |
| CN103436405A (en) | Truffle fermented wine and brewing method thereof | |
| CN107509838A (en) | A kind of preparation method of fermented black rice tea | |
| CN105462760A (en) | Method for brewing coconut liquor | |
| CN105559101B (en) | A kind of raspberry decortication process and red raspberry health wine | |
| CN104893885A (en) | Making method of grape wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |
|
| RJ01 | Rejection of invention patent application after publication |