CN119242403A - A mixed wine combining tea and fruit and its preparation and testing process - Google Patents
A mixed wine combining tea and fruit and its preparation and testing process Download PDFInfo
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- CN119242403A CN119242403A CN202411672133.3A CN202411672133A CN119242403A CN 119242403 A CN119242403 A CN 119242403A CN 202411672133 A CN202411672133 A CN 202411672133A CN 119242403 A CN119242403 A CN 119242403A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 130
- 235000013616 tea Nutrition 0.000 claims abstract description 76
- 235000009569 green tea Nutrition 0.000 claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 229940088594 vitamin Drugs 0.000 claims abstract description 12
- 229930003231 vitamin Natural products 0.000 claims abstract description 12
- 235000013343 vitamin Nutrition 0.000 claims abstract description 12
- 239000011782 vitamin Substances 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000001514 detection method Methods 0.000 claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000021016 apples Nutrition 0.000 claims abstract description 5
- 238000007689 inspection Methods 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000005374 membrane filtration Methods 0.000 claims abstract description 4
- 244000141359 Malus pumila Species 0.000 claims abstract 2
- 239000012141 concentrate Substances 0.000 claims description 54
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 20
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 16
- 235000013824 polyphenols Nutrition 0.000 claims description 16
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims description 10
- 229960001948 caffeine Drugs 0.000 claims description 10
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 239000000758 substrate Substances 0.000 claims description 6
- 230000001502 supplementing effect Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 235000015197 apple juice Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 241001247821 Ziziphus Species 0.000 claims 1
- 230000004927 fusion Effects 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 239000002893 slag Substances 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 238000004383 yellowing Methods 0.000 abstract description 2
- 235000021579 juice concentrates Nutrition 0.000 description 9
- 238000004364 calculation method Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000220225 Malus Species 0.000 description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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Abstract
The invention relates to the technical field of mixed drinks, and discloses mixed wine integrating tea and fruits and a preparation and detection process, which comprises the following steps of soaking green tea for 3-7 minutes by hot water at 75-80 ℃, and heating the tea at 80-85 ℃ at intervals after the green tea slag is fished until the tea water quantity is reduced to half of the tea volume; cleaning fruits, peeling, cutting into small pieces, soaking in saline water for 6-10 min, extracting juice from the cut fruits by a centrifugal juicer, primarily filtering, extracting concentrated juice by a membrane filtration concentration method, and performing concentration quality inspection on the concentrated tea and juice. The invention also adds the fruit juice mixed by apples and green dates into the wine as a raw material, which not only solves the problem of yellowing of the color after the wine is concentrated and mixed with the green tea and the water is added, but also supplements a large amount of vitamins and solves the problem of sour and astringent taste after the wine is concentrated and mixed with the green tea and the water.
Description
Technical Field
The invention relates to the technical field of mixed drinks, in particular to mixed wine integrating tea and fruits and a preparation and detection process thereof.
Background
The mixed wine of tea and fruit is a drink which combines the aroma and the taste of tea and fruit together, and usually contains the unique flavor of tea and the sweet taste of fruit, and has fresh taste and rich layering. It can be used as the basis of cocktail or alcoholic beverage, is widely favored, and has certain cooling and thirst-quenching effects especially in summer. When making such mixed wine, tea is generally used as a base, and different kinds of fruits and alcoholic drinks are added to make a rich taste.
The prior patent discloses tea wine and a preparation method thereof (publication No. CN 105950352A), wherein tea and sucrose are adopted as raw materials, distiller's yeast is utilized for fermentation, various beneficial substances of the tea and tea aroma are fully fused into alcohol, and various elements in the tea are organically combined, so that the tea wine is mellow and soft due to the tea wine. In the technology disclosed in the patent, organic matters in tea are directly mixed with the tea, so that the problems of dark yellow color and sour and astringent taste are often caused. And the quality inspection of various main added components is not carried out in the production and preparation process, so that the excessive difference of the taste of the produced wine products is easy to occur.
Disclosure of Invention
The invention mainly solves the technical problem of providing the mixed wine integrating tea and fruits and the preparation and detection process, and solves the problems in the background technology.
In order to solve the technical problems, according to one aspect of the invention, the mixed wine with tea and fruit comprises, by weight, 495-570 parts of green tea concentrate, 95-102 parts of apple juice, 210-255 parts of water, 1.3-1.7 parts of cinnamon and 0.9-1.5 parts of lemon juice.
A preparation and detection process of mixed wine combining tea and fruit comprises the following steps:
S1, soaking green tea for 3-7 minutes by hot water at 75-80 ℃, fishing out green tea residues, and heating the tea water at 80-85 ℃ at intervals until the tea water quantity is reduced to half of the tea water volume;
S2, cleaning fruits, peeling and cutting the fruits into small pieces, and then soaking the small pieces in saline water for 6-10 minutes;
S3, extracting juice in the diced fruits through a centrifugal juicer, and extracting concentrated juice through a membrane filtration concentration method after preliminary filtration;
S4, performing concentration quality inspection on the concentrated tea leaves and the concentrated fruit juice;
S5, selecting white spirit as an alcohol substrate, wherein the alcohol degree of the selected alcohol substrate is required to be between 28 and 35 percent;
s6, concentrating the alcohol and the tea, concentrating the juice and mixing the juice with water, wherein the alcohol content is required to be kept at about 17% -20%;
S7, detecting the concentration of the mixed wine;
S8, adding cinnamon, mint leaves or lemon juice into the mixed wine for seasoning.
In step S1, the mass ratio of tea to water is 1:30-50, and when the tea is heated at intervals, the time of each interval is 10-25 minutes.
Further, in the step S2, the soaking concentration of the brine is 2% -4%, and the mixed fruits include apples and green dates.
In step S3, the fruit and water are mixed according to a ratio of 1:0.1-0.2.
Further, in the step S4, it is determined whether the sampled green tea concentrate meets the concentration level criterion according to the content of the green tea concentrate tea polyphenols, caffeine and moisture, and there are:
wherein C 1 represents a standard coefficient of the concentration content of the sampled green tea concentrate, s represents the content of tea polyphenol, m 1 represents the content of water in the green tea concentrate, and h represents the content of caffeine in the green tea concentrate;
when 65% or less C 1 <75%, the sampled green tea concentrate accords with the concentrate content.
Further, in the step S4, whether the sampled juice meets the concentration level standard is determined according to the vitamin content, the sugar content and the moisture content of the juice, which includes:
Wherein C 2 represents that the sampled juice meets the standard coefficient of the concentrated content of the juice, h represents the content of vitamins in the juice, m 2 represents the content of moisture in the juice, and a represents the content of sugar in the juice;
When C 2 is more than or equal to 75%, the sampled juice is consistent with the concentration content.
Further, in the step S7, the concentration of alcohol, sugar and tea polyphenol in the mixed wine is sampled and monitored.
Further, when the alcohol content of the sampled mixed wine is lower than 17% -20%, white spirit is added into the mixed wine for supplementing alcohol;
When the tea polyphenol content of the sampled mixed wine is lower than 0.4% -1.8%, adding tea into the mixed wine to concentrate for supplementing the tea water quantity;
When the sugar content of the sampled mixed wine is lower than 3% -9%, the juice is added into the mixed wine.
The beneficial effects are that:
1. The invention also adds the fruit juice mixed by apples and green dates into the wine as a raw material, which not only solves the problem of yellowing of the color after the wine is concentrated and mixed with the green tea and the water is added, but also supplements a large amount of vitamins and solves the problem of sour and astringent taste after the wine is concentrated and mixed with the green tea and the water.
2. According to the invention, whether the sampled green tea concentrate meets the concentration content standard is determined by the content of the tea polyphenol, the caffeine and the moisture content of the green tea concentrate, so that the quality detection of the mixed green tea concentrate can be rapidly carried out.
3. The invention determines whether the sampled juice meets the concentration content standard by the vitamin content, the sugar content and the moisture content of the juice.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
In order to make the technical scheme of the invention clearer, the invention is further described in detail below with reference to the attached drawings and specific embodiments.
As shown in FIG. 1, according to one aspect of the present invention, there is provided a mixed wine of a blended tea and fruit, comprising 495-570 parts by weight of green tea concentrate, 95-102 parts by weight of apple juice, 210-255 parts by weight of water, 1.3-1.7 parts by weight of cinnamon, and 0.9-1.5 parts by weight of lemon juice.
A preparation and detection process of mixed wine combining tea and fruit comprises the following steps:
Step one, soaking green tea for 3 to 7 minutes by hot water at a temperature of between 75 and 80 ℃, and heating the tea water at a temperature of between 80 and 85 ℃ at intervals after the green tea slag is fished until the tea water quantity is reduced to half of the volume of the tea water, wherein the mass ratio of the tea to the water is 1:30 to 50, and when the tea water is heated at intervals, the time of each interval is between 10 and 25 minutes.
Step two, cleaning fruits, peeling and cutting the fruits into small pieces, and then soaking the small pieces in saline water for 6-10 minutes, wherein the soaking concentration of the saline water is 2% -4%, and the mixed fruits comprise apples and green dates.
Extracting juice in the diced fruits by a centrifugal juicer, primarily filtering, extracting concentrated juice by a membrane filtration concentration method, and mixing the fruits and water according to a ratio of 1:0.1-0.2.
And fourthly, performing concentration quality inspection on the concentrated tea leaves and the concentrated fruit juice.
And fifthly, selecting white spirit as an alcohol substrate, wherein the alcohol degree of the selected alcohol substrate is required to be 28% -35%.
And step six, concentrating the alcohol and the tea, concentrating the fruit juice and mixing the water, wherein the alcohol content is required to be kept at about 17-20%.
And seventhly, detecting the concentration of the mixed wine.
And step eight, adding cinnamon, mint leaves or lemon juice into the mixed wine for seasoning.
In the seventh step, the alcohol concentration, sugar concentration and tea polyphenol concentration of the mixed wine are sampled and monitored.
When the alcohol content of the sampled mixed wine is lower than 17% -20%, adding white spirit into the mixed wine for supplementing alcohol;
When the tea polyphenol content of the sampled mixed wine is lower than 0.4% -1.8%, adding tea into the mixed wine to concentrate for supplementing the tea water quantity;
when the sugar content of the sampled mixed wine is lower than 3-9%, the juice is added into the mixed wine
As shown in fig. 1, whether the sampled green tea concentrate meets the concentration level criteria is determined based on the green tea concentrate's tea polyphenol content, caffeine and moisture content, and there are:
wherein C 1 represents a standard coefficient of the concentration content of the sampled green tea concentrate, s represents the content of tea polyphenol, m 1 represents the content of water in the green tea concentrate, and h represents the content of caffeine in the green tea concentrate;
when 65% or less C 1 <75%, the sampled green tea concentrate accords with the concentrate content.
Comparative example 1
The sampled green tea concentrate 1 was examined, the content of the green tea concentrate 1 tea polyphenol was s=65 (mg/100 ml), the content of water m 1 =86% in the green tea concentrate, and the content of caffeine in the green tea concentrate was h=28 (mg/100 ml), and then:
then, the standard coefficient of the concentration content of green tea concentrate 1 is C 1 =66%. From the above calculation, it can be known that the green tea concentrate 1 meets the concentrate content standard.
Example 2
The sampled green tea concentrate 2 was examined, the content of the green tea concentrate 2 tea polyphenol was s=35 (mg/100 ml), the content of water m 1 =86% in the green tea concentrate, and the content of caffeine in the green tea concentrate was h=28 (mg/100 ml), and then:
Then, the standard coefficient of the concentration content of green tea concentrate 2 is C 1 =60.3%. From the above calculation, it can be known that the green tea concentrate 2 does not meet the concentrate content standard.
Example 3
The sampled green tea concentrate 3 was examined, and the content of the green tea concentrate 3 tea polyphenol was s=65 (mg/100 ml), the content of water m 1 =86% in the green tea concentrate, and the content of caffeine in the green tea concentrate was h=18 (mg/100 ml), and then:
Then, the standard coefficient of the concentration content of green tea concentrate 3 is C 1 =76.7%. From the above calculation, it is known that the green tea concentrate 3 does not meet the concentrate content standard.
From the above calculations, it can be known that:
The data of comparative example 1 in the above table data meets the requirements.
Determining whether the sampled juice meets the concentration level criteria based on the vitamin content, sugar content, and moisture content of the juice, including:
Wherein C 2 represents that the sampled juice meets the standard coefficient of the concentrated content of the juice, h represents the content of vitamins in the juice, m 2 represents the content of moisture in the juice, and a represents the content of sugar in the juice;
When C 2 is more than or equal to 75%, the sampled juice is consistent with the concentration content.
Comparative example 4
The sampled juice concentrate 4 was examined, the vitamin content was taken to be h=47 (mg/100 ml), the moisture content m 2 =74% in the juice and the sugar content a=8% in the juice, then:
then, the standard factor of the concentration content of the juice concentrate 4 is C 2 =75%. From the above calculations, it is known that the juice concentrate 4 meets the concentrate content criteria.
Example 5
The sampled juice concentrate 5 was examined, the vitamin content was taken to be h=27 (mg/100 ml), the moisture content m 2 =74% in the juice and the sugar content a=8% in the juice, then:
Then, the standard factor of the concentration content of the juice concentrate 5 is C 2 =68.2%. From the above calculation, it is known that the juice concentrate 5 does not meet the concentrate content criteria.
Example 6
The sampled juice concentrate 6 was examined, the vitamin content was taken to be h=47 (mg/100 ml), the moisture content m 2 =74% in the juice and the sugar content a=2% in the juice, then:
Then, the standard factor of the concentration content of the juice concentrate 6 is C 2 =63.7%. From the above calculations, it is known that the juice concentrate 6 does not meet the concentrate content criteria.
From the above calculations, it can be known that:
Only the data of comparative example 4 in the above table meets the requirements.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (9)
1. The mixed wine is characterized by comprising, by weight, 495-570 parts of green tea concentrate, 95-102 parts of apple juice, 210-255 parts of water, 1.3-1.7 parts of cinnamon and 0.9-1.5 parts of lemon juice.
2. A process for the preparation and detection of a mixed wine incorporating tea and fruit according to claim 1, comprising the steps of:
S1, soaking green tea for 3-7 minutes by hot water at 75-80 ℃, fishing out green tea residues, and heating the tea water at 80-85 ℃ at intervals until the tea water quantity is reduced to half of the tea water volume;
s2, mixing and cleaning fruits, peeling and cutting the fruits into small pieces, and then soaking the small pieces in saline water for 6-10 minutes;
S3, extracting juice in the diced fruits through a centrifugal juicer, and extracting concentrated juice through a membrane filtration concentration method after preliminary filtration;
S4, performing concentration quality inspection on the concentrated tea leaves and the concentrated fruit juice;
S5, selecting white spirit as an alcohol substrate, wherein the alcohol degree of the selected alcohol substrate is required to be between 28 and 35 percent;
s6, concentrating the alcohol and the tea, concentrating the juice and mixing the juice with water, wherein the alcohol content is required to be kept at about 17% -20%;
S7, detecting the concentration of the mixed wine;
s8, adding cinnamon and lemon juice into the mixed wine for seasoning.
3. The process for preparing and detecting the mixed wine with the fused tea and the fruit according to claim 2, wherein in the step S1, the mass ratio of the tea to the water is 1:30-50, and when the tea is heated at intervals, the time of each interval is 10-25 minutes.
4. The process for preparing and detecting the mixed wine with the tea and the fruit fused according to claim 2, wherein in the step S2, the soaking concentration of the salt water is 2% -4%, and the mixed fruit comprises apples and green jujubes.
5. The process for preparing and detecting the mixed wine with the fused tea and the fruit according to claim 2, wherein in the step S3, the fruit and the water are mixed according to a ratio of 1:0.1-0.2.
6. The process for preparing and detecting mixed liquor of blended tea and fruit according to claim 2, wherein in the step S4, whether the sampled green tea concentrate meets the concentration content standard is determined according to the content of tea polyphenol, caffeine and moisture in the green tea concentrate, and the process comprises the following steps:
wherein C 1 represents a standard coefficient of the concentration content of the sampled green tea concentrate, s represents the content of tea polyphenol, m 1 represents the content of water in the green tea concentrate, and h represents the content of caffeine in the green tea concentrate;
when 65% or less C 1 <75%, the sampled green tea concentrate accords with the concentrate content.
7. The process for preparing and detecting mixed wine with tea and fruit fusion according to claim 6, wherein in the step S4, whether the sampled fruit juice meets the concentration content standard is determined according to the vitamin content, sugar content and moisture content of the fruit juice, and the steps comprise:
Wherein C 2 represents that the sampled juice meets the standard coefficient of the concentrated content of the juice, h represents the content of vitamins in the juice, m 2 represents the content of moisture in the juice, and a represents the content of sugar in the juice;
When C 2 is more than or equal to 75%, the sampled juice is consistent with the concentration content.
8. The process for preparing and detecting the mixed wine with the tea and the fruit fused as claimed in claim 2, wherein in the step S7, the concentration of alcohol, sugar and tea polyphenol of the mixed wine is sampled and monitored sequentially.
9. The process for preparing and detecting the mixed wine with the tea and the fruit blended according to claim 8, wherein when the alcohol content of the sampled mixed wine is lower than 17% -20%, white spirit is added into the mixed wine for supplementing alcohol;
When the tea polyphenol content of the sampled mixed wine is lower than 0.4% -1.8%, adding tea into the mixed wine to concentrate for supplementing the tea water quantity;
When the sugar content of the sampled mixed wine is lower than 3% -9%, the juice is added into the mixed wine.
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