CN114711314A - Wuyi rock tea soup wine mate and preparation method thereof - Google Patents
Wuyi rock tea soup wine mate and preparation method thereof Download PDFInfo
- Publication number
- CN114711314A CN114711314A CN202210472964.0A CN202210472964A CN114711314A CN 114711314 A CN114711314 A CN 114711314A CN 202210472964 A CN202210472964 A CN 202210472964A CN 114711314 A CN114711314 A CN 114711314A
- Authority
- CN
- China
- Prior art keywords
- wine
- tea
- tea soup
- preparation
- wuyi
- 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.)
- Granted
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 75
- 235000014347 soups Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000011435 rock Substances 0.000 title claims abstract description 21
- 241001122767 Theaceae Species 0.000 title abstract 6
- 238000000034 method Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000002386 leaching Methods 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims description 89
- 238000009928 pasteurization Methods 0.000 claims description 26
- 235000005979 Citrus limon Nutrition 0.000 claims description 20
- 244000131522 Citrus pyriformis Species 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 239000000706 filtrate Substances 0.000 claims description 2
- 240000001238 Gaultheria procumbens Species 0.000 claims 1
- 235000007297 Gaultheria procumbens Nutrition 0.000 claims 1
- 235000010394 Solidago odora Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- 235000013522 vodka Nutrition 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000035622 drinking Effects 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 235000015041 whisky Nutrition 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 206010019133 Hangover Diseases 0.000 abstract description 2
- 229940092665 tea leaf extract Drugs 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 85
- 238000009210 therapy by ultrasound Methods 0.000 description 19
- 239000002994 raw material Substances 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 11
- 238000009924 canning Methods 0.000 description 10
- 239000012153 distilled water Substances 0.000 description 10
- 239000002904 solvent Substances 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 238000000967 suction filtration Methods 0.000 description 10
- 238000005303 weighing Methods 0.000 description 10
- 238000002156 mixing Methods 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 238000004506 ultrasonic cleaning Methods 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 241000700159 Rattus Species 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 210000005228 liver tissue Anatomy 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- OHZCFWMJMWFNFP-ZVGUSBNCSA-L (2r,3r)-2,3-dihydroxybutanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O OHZCFWMJMWFNFP-ZVGUSBNCSA-L 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241000222336 Ganoderma Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229940057006 ferrous tartrate Drugs 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 210000001631 vena cava inferior Anatomy 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a preparation method of a Wuyi rock-tea soup wine mate, belonging to the technical field of food; the preparation method comprises the following steps: adding water into Wuyi rock tea, then extracting by adopting an ultrasonic-assisted method, and filtering to obtain the Wuyi rock tea soup wine mate. By adopting the method, more effective components such as tea polyphenol, free amino acid and the like can be obtained by leaching in a short time, and the prepared wine partner has good hangover alleviating effect; the Wuyi rock tea is extracted by an ultrasonic-assisted method, and the tea leaf extract is used for preparing the wine partner, so that good and fresh mouthfeel is brought, and the wine partner is matched with vodka for drinking, so that the wine partner has the special fragrance of the rock tea, is mellow and fresh and tasty, and brings out the best in each other; the invention fills the blank of wine companion specially used for drinking whisky and vodka, and enlarges the acceptable people of the wine.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a Wuyi rock tea soup wine mate and a preparation method thereof.
Background
At present, the research of wine partners mainly focuses on various Chinese herbal medicine extracts, fruit vinegar and the like, and the wine partners generally drink before or after drinking wine to achieve the effects of dispelling the effects of alcohol and protecting the liver, but the medicinal taste and the vinegar taste are not easily accepted by consumers, and the effect of the partner which is drunk together with the wine is not really achieved.
Although some people develop wine partners such as beer partners and Tianfu wine partners which are directly blended with beer or white spirit for drinking, the wine partners are still produced by taking Chinese herbal medicine extracts or microorganism concentrated solutions as raw materials, still have the taste of Chinese herbal medicine or fermentation liquor, have unsatisfactory taste and lower consumer acceptance.
At present, the beverage prepared from whisky or vodka is common in the market, such as the beverage of snow Bill, ice black tea, green tea and the like, but the sugar degree is too high, and the consumer acceptance of the beverage which is not sweet when drinking the wine is low.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a Wuyi rock-tea soup wine mate and a preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a preparation method of a Wuyi rock-tea soup wine mate, which comprises the following steps: adding water into Wuyi rock tea, then extracting by adopting an ultrasonic-assisted method, and filtering to obtain the Wuyi rock tea soup wine mate.
Further, the Wuyi rock tea is yellow kwan-yin.
Further, the mass ratio of the Wuyi rock tea to water is 1: 50-70, and preferably 1: 60.
Further, the leaching temperature is 60-100 ℃, and preferably 80 ℃.
Further, the ultrasonic power during leaching is 450-500W, the time is 10-20 min, and preferably 480W and 15 min.
Further, white granulated sugar and/or lemon juice are added into the Wuyi rock-tea soup wine mate; the adding amount of the white granulated sugar is 3g/100mL, and the adding amount of the lemon juice is 1mL/50 mL.
Further, the filtration also comprises a step of pasteurization of the obtained filtrate.
Further, the pasteurization temperature is 90 ℃ and the time is 5-10 s.
The pasteurization time is counted from the central temperature of the Wuyi rock tea soup wine partner of 90 ℃.
The invention also provides the Wuyi rock-tea soup wine mate prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
the Wuyi rock tea is extracted by an ultrasonic-assisted method, the tea leaf extract is used for preparing the wine partner, good and fresh mouthfeel is brought, and the wine partner is matched with vodka for drinking, so that the wine partner has the special fragrance of the rock tea, is mellow and fresh and tasty by the vodka, and brings out the best in each other.
By adopting the method, more effective components such as tea polyphenol, free amino acid and the like can be obtained by leaching in a short time, and the prepared wine companion partner has a good anti-inebriation effect.
The invention fills the blank of wine mate specially used for drinking in combination with whisky and vodka, well blends the fragrance of Wuyi rock tea with the odors of the whisky and the vodka, endows the blended wine with soft yellow, reduces the tastes of the whisky, the vodka, the spicy, the strong and the sharp, and enlarges the acceptable groups of the wine.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a schematic diagram of a wine partner prepared in example 1.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
In the following examples, the raw materials used are all commercially available.
Example 1
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
(1) weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 480g of distilled water, stirring, placing the mixture into a new ganoderma SB-4200DT ultrasonic cleaning machine, setting the ultrasonic power to be 480W, and carrying out ultrasonic treatment for 15 minutes at the temperature of 80 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to enable the concentration of the white granulated sugar in the tea soup to be 3g/100mL and the concentration of the fresh lemon juice to be 1mL/50mL, uniformly mixing, then canning and carrying out pasteurization, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 10s when the central temperature of the tea soup reaches 90 ℃, thus obtaining the wine mate.
The actual picture of the wine partner prepared in this example is shown in fig. 1.
Example 2
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
(1) weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 480g of distilled water, stirring, placing the mixture into a Xinzhi SB-4200DT ultrasonic cleaning machine, setting the ultrasonic power to be 480W, and carrying out ultrasonic treatment for 15 minutes at the temperature of 80 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding fresh lemon juice into the clarified tea soup obtained in the step (1) to enable the concentration of the fresh lemon juice in the tea soup to be 1mL/50mL, uniformly mixing, canning and carrying out pasteurization, wherein the pasteurization temperature is 90 ℃, and when the central temperature of the tea soup reaches 90 ℃, continuing the pasteurization for 10s to obtain the wine mate.
Example 3
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
(1) weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 480g of distilled water, stirring, placing the mixture into a Xinzhi SB-4200DT ultrasonic cleaning machine, setting the ultrasonic power to be 480W, and carrying out ultrasonic treatment for 15 minutes at the temperature of 80 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding white granulated sugar into the clarified tea soup obtained in the step (1) to enable the concentration of the white granulated sugar in the tea soup to be 3g/100mL, uniformly mixing, then canning and carrying out pasteurization, wherein the pasteurization temperature is 90 ℃, and when the central temperature of the tea soup reaches 90 ℃, continuing to sterilize for 10s to obtain the wine mate.
Example 4
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 480g of distilled water, stirring, placing the mixture into a Xinzhi SB-4200DT ultrasonic cleaning machine, setting the ultrasonic power to be 480W, and carrying out ultrasonic treatment for 15 minutes at the temperature of 80 ℃. Primarily filtering tea leaves by using a sieve after the ultrasonic treatment is finished, transferring the filtered tea soup into a Jinteng solvent filter, performing suction filtration to obtain clear tea soup, canning, and performing pasteurization, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 10s when the central temperature of the tea soup reaches 90 ℃, thus obtaining the wine mate.
Example 5
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
(1) weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 400g of distilled water, stirring, placing the mixture into a Xinzhi SB-4200DT ultrasonic cleaning machine, setting the ultrasonic power to be 450W, and carrying out ultrasonic treatment for 20 minutes at the temperature of 60 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to enable the concentration of the white granulated sugar in the tea soup to be 3g/100mL and the concentration of the fresh lemon juice to be 1mL/50mL, uniformly mixing, then canning and carrying out pasteurization, wherein the pasteurization temperature is 90 ℃, and when the central temperature of the tea soup reaches 90 ℃, continuing to sterilize for 5s, thus obtaining the wine mate.
Example 6
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
(1) weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 560g of distilled water, stirring, placing the mixture into a Xinzhi SB-4200DT ultrasonic cleaning machine, setting the ultrasonic power to be 480W, and carrying out ultrasonic treatment for 10 minutes at the temperature of 100 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to enable the concentration of the white granulated sugar in the tea soup to be 3g/100mL and the concentration of the fresh lemon juice to be 1mL/50mL, uniformly mixing, then canning and carrying out pasteurization, wherein the pasteurization temperature is 90 ℃, and when the central temperature of the tea soup reaches 90 ℃, continuing to sterilize for 8s, thus obtaining the wine mate.
Example 7
The preparation method of the Wuyi rock-tea soup wine mate by taking the Huangguanyin as a raw material comprises the following steps:
(1) weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 480g of distilled water, stirring, placing the mixture into a Xinzhi SB-4200DT ultrasonic cleaning machine, setting the ultrasonic power to be 480W, and carrying out ultrasonic treatment for 15 minutes at the temperature of 80 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to enable the concentration of the white granulated sugar in the tea soup to be 3g/100mL and the concentration of the fresh lemon juice to be 1mL/50mL, uniformly mixing, then canning and carrying out pasteurization, wherein the pasteurization temperature is 80 ℃, and continuously sterilizing for 10s when the central temperature of the tea soup reaches 80 ℃, thus obtaining the wine mate.
Example 8
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
(1) weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 480g of distilled water, stirring, placing the mixture into a Xinzhi SB-4200DT ultrasonic cleaning machine, setting the ultrasonic power to be 480W, and carrying out ultrasonic treatment for 15 minutes at the temperature of 80 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to enable the concentration of the white granulated sugar in the tea soup to be 3g/100mL and the concentration of the fresh lemon juice to be 1mL/50mL, uniformly mixing, then canning and carrying out pasteurization, wherein the pasteurization temperature is 100 ℃, and continuously sterilizing for 10s when the central temperature of the tea soup reaches 100 ℃, thus obtaining the wine mate.
Example 9
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
(1) weighing 8g of yellow kwan-yin tea leaves into a 500mL conical flask, adding 480g of distilled water, stirring, and leaching for 15 minutes at the temperature of 80 ℃. And after finishing, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to enable the concentration of the white granulated sugar in the tea soup to be 3g/100mL and the concentration of the fresh lemon juice to be 1mL/50mL, uniformly mixing, then canning and carrying out pasteurization, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 10s when the central temperature of the tea soup reaches 90 ℃, thus obtaining the wine mate.
Example 10
The preparation method of the Wuyi rock-tea soup wine mate by taking yellow kwan-yin as a raw material comprises the following steps:
(1) weighing 8g of Huangguanyin tea leaves into a 500mL conical flask, adding 480g of distilled water, stirring, placing into an ultrasonic cleaning machine, setting the ultrasonic power to be 480W, and carrying out ultrasonic treatment for 15 minutes under the conditions of 80 ℃ and 5 MPa. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Jinteng solvent filter, and performing suction filtration to obtain clear tea soup.
(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to enable the concentration of the white granulated sugar in the tea soup to be 3g/100mL and the concentration of the fresh lemon juice to be 1mL/50mL, uniformly mixing, then canning and carrying out pasteurization, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 10s when the central temperature of the tea soup reaches 90 ℃, thus obtaining the wine mate.
Effect verification:
1. detecting the sugar content, the free amino acid content, the tea polyphenol content, the pH value, the soluble solid matter, the total bacterial colony number, the mold, the yeast and the Escherichia coli of the wine partners prepared in the embodiments 1-10, wherein the detection of the free amino acid refers to GB/T8314-2013 'determination of the total amount of the free amino acid in tea', and the determination is carried out by a ninhydrin colorimetric method; the determination of the tea polyphenol content refers to GB/T21733-2008 tea beverage, and adopts a ferrous tartrate colorimetric method for determination; the determination of soluble solid is carried out by an Abbe refractometer according to GB/T12143-2008 'general analysis method for beverage'; measuring pH by using a portable pH meter to measure a sample; the total number of the bacterial colonies is determined by reference to GB4789.2-2016 (determination of total number of bacterial colonies for food safety national standard food microbiological inspection); the coliform group is determined by a second method according to GB4789.3-2016 (national food safety Standard food microbiology test) coliform group count; the determination of the mould and the yeast is carried out by adopting a first method according to GB4789.15-2016 (national food safety Standard food microbiology test) for detecting the count of the mould and the yeast. As a result, it was found that none of the groups of prepared wine partners had any mold, yeast and E.coli detected, and the results of other indicators are shown in Table 1:
TABLE 1
2. The wine partner prepared in the examples 1 to 10 is blended with commercial vodka according to the volume ratio of 2: 1 to obtain blended wine, and the result shows that the wine partner prepared in the examples 1 to 10 has the special aroma of rock tea, obvious, strong and pure rock rhyme, mellow and refreshing taste of vodka and brings out the best in each other when being drunk by the vodka, so that the taste is sweet and refreshing, and the taste is soft, and the sweet taste of the rock tea and the light taste of the wine are both possessed.
The wine partners prepared in example 1, example 4 and example 10 were blended with commercial vodka at a volume ratio of 2: 1 to obtain blended wines, which were respectively designated as A, B and group C, and 20 professionals (10 men and women) were selected to evaluate the color, smell and taste of the blended wines, and the scoring criteria and results are shown in tables 2 to 3.
TABLE 2
TABLE 3
| Group of | Color | Smell of rice | Taste of the product | Total score |
| A | 93 | 95 | 95 | 94.6 |
| B | 94 | 93 | 92 | 92.7 |
| C | 95 | 98 | 96 | 96.4 |
3. Verification of alcohol effect
The alcohol effect relieving effect of the wine partner prepared in the embodiment 1, the embodiment 4 and the embodiment 7-10 is verified, and the specific method is as follows:
80 SD rats are divided into 8 groups A-H at random, each group comprises 10 rats, except the group A, the other groups are intragastrically filled with 7 g/(kg.d) of alcohol, meanwhile, the groups C-H are intragastrically filled with the wine partners prepared in the embodiments 1, 4 and 7-10 respectively with the dosage of 3.00 g/(kg.d) (the group C is intragastrically filled with the wine partners prepared in the embodiment 1, the group D is intragastrically filled with the wine partners prepared in the embodiment 4, the groups E-H are intragastrically filled with the wine partners prepared in the embodiments 7-10 respectively), and the group A and the group B are intragastrically filled with physiological saline with the same volume.
After 8 weeks, rats are fasted for 10 hours, normally drink water, are anesthetized by ether, the center is cut into the abdomen, are punctured in the inferior vena cava, blood samples are extracted, liver tissues are separated, serum liver function indexes ALT, AST and TG are detected, the liver tissues are cut, 10% liver homogenate is prepared, SOD, GSH-Px and MDA levels in the liver tissues are detected, and sample detection is carried out according to the kit instructions. The results are shown in tables 4 and 5.
TABLE 4
TABLE 5
| Group of | SOD/(U/mgprot) | GSH-Px/(kU/mg) | MDA/(nmol/mg) |
| A | 253.15±12.11 | 2.79±0.25 | 0.74±0.21 |
| B | 170.32±4.58 | 1.32±0.20 | 1.22±0.35 |
| C | 208±3.69 | 1.95±0.22 | 0.81±0.19 |
| D | 197±4.57 | 1.90±0.18 | 0.88±0.17 |
| E | 192±3.21 | 1.81±0.21 | 0.91±0.20 |
| F | 190±4.25 | 1.74±0.17 | 1.02±0.21 |
| G | 181±5.21 | 1.61±0.24 | 1.10±0.24 |
| H | 219.25±2.14 | 2.04±0.14 | 0.78±0.11 |
As can be seen from tables 4 and 5, the anti-hangover effect of the wine partner is reduced when the pasteurization temperature is lowered or raised; if ultrasonic treatment is not carried out during leaching, the anti-alcoholism effect of the obtained wine mate is obviously reduced; the alcohol effect dispelling effect of the obtained wine mate can be improved by applying a certain pressure in the ultrasonic extraction process.
The above description is only for the preferred embodiment of the present invention, and the protection scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical scope of the present invention, the technical solution and the inventive concept of the present invention equivalent or change within the technical scope of the present invention.
Claims (9)
1. A preparation method of a Wuyi rock-tea soup wine mate is characterized by comprising the following steps: adding water into Wuyi rock tea, then extracting by adopting an ultrasonic-assisted method, and filtering to obtain the Wuyi rock tea soup wine mate.
2. The method of claim 1, wherein the WUYI YAN CHA is HUANGYIN.
3. The preparation method according to claim 1, wherein the mass ratio of the Wuyi rock tea to the water is 1: 50-70.
4. The method according to claim 1, wherein the leaching temperature is 60 to 100 ℃.
5. The preparation method according to claim 1, wherein the ultrasonic power during leaching is 450-500W, and the time is 10-20 min.
6. The preparation method according to claim 1, wherein white granulated sugar and/or lemon juice is further added to the Wuyi mountain tea soup wine mate; the adding amount of the white granulated sugar is 3g/100mL, and the adding amount of the lemon juice is 1mL/50 mL.
7. The method of claim 1, further comprising the step of pasteurizing the filtrate after said filtering.
8. The method of claim 7, wherein the pasteurization is carried out at a temperature of 90 ℃ for 5-10 seconds.
9. A Wuyi mountain rock-tea soup wine mate prepared by the preparation method according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210472964.0A CN114711314B (en) | 2022-04-29 | 2022-04-29 | Wuyi rock tea soup wine mate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210472964.0A CN114711314B (en) | 2022-04-29 | 2022-04-29 | Wuyi rock tea soup wine mate and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114711314A true CN114711314A (en) | 2022-07-08 |
| CN114711314B CN114711314B (en) | 2023-06-09 |
Family
ID=82246671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210472964.0A Active CN114711314B (en) | 2022-04-29 | 2022-04-29 | Wuyi rock tea soup wine mate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114711314B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115165509A (en) * | 2022-09-05 | 2022-10-11 | 泉州海关综合技术服务中心 | Tea water extract detection method and system |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940074A (en) * | 2012-11-15 | 2013-02-27 | 戴群 | Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN105613848A (en) * | 2016-01-13 | 2016-06-01 | 福建一润茶业有限公司 | Sober-up liver-protection health-care tea and preparation method thereof |
| CN107400612A (en) * | 2017-05-24 | 2017-11-28 | 武夷山市金贝茶元素新材料科技发展有限责任公司 | The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine |
| JP2018068237A (en) * | 2016-10-31 | 2018-05-10 | 株式会社Adeka | Fruit juice feeling promoter |
| CN108660021A (en) * | 2018-05-28 | 2018-10-16 | 贵州湄潭兰馨茶业有限公司 | Utilize the preparation method and tea wine of tea bacterium mud fermented tea wine |
| CN108740145A (en) * | 2018-06-03 | 2018-11-06 | 广州汝丽多食品科技有限公司 | One kind is relieved the effect of alcohol black tea and preparation method thereof |
| CN109331088A (en) * | 2018-11-08 | 2019-02-15 | 华南农业大学 | Stone precipice tea extraction is preparing the application in disintoxicating product |
| CN112239711A (en) * | 2020-11-16 | 2021-01-19 | 李加军 | Wine companion for improving taste and flavor of white wine |
-
2022
- 2022-04-29 CN CN202210472964.0A patent/CN114711314B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940074A (en) * | 2012-11-15 | 2013-02-27 | 戴群 | Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof |
| CN104263581A (en) * | 2014-09-12 | 2015-01-07 | 宁波戚家山茶叶有限公司 | Preparation method of bayberry tea wine |
| CN105613848A (en) * | 2016-01-13 | 2016-06-01 | 福建一润茶业有限公司 | Sober-up liver-protection health-care tea and preparation method thereof |
| JP2018068237A (en) * | 2016-10-31 | 2018-05-10 | 株式会社Adeka | Fruit juice feeling promoter |
| CN107400612A (en) * | 2017-05-24 | 2017-11-28 | 武夷山市金贝茶元素新材料科技发展有限责任公司 | The process of preparing and product of Wuyi cliff tea Huang kwan-yin original scented tea wine |
| CN108660021A (en) * | 2018-05-28 | 2018-10-16 | 贵州湄潭兰馨茶业有限公司 | Utilize the preparation method and tea wine of tea bacterium mud fermented tea wine |
| CN108740145A (en) * | 2018-06-03 | 2018-11-06 | 广州汝丽多食品科技有限公司 | One kind is relieved the effect of alcohol black tea and preparation method thereof |
| CN109331088A (en) * | 2018-11-08 | 2019-02-15 | 华南农业大学 | Stone precipice tea extraction is preparing the application in disintoxicating product |
| CN112239711A (en) * | 2020-11-16 | 2021-01-19 | 李加军 | Wine companion for improving taste and flavor of white wine |
Non-Patent Citations (1)
| Title |
|---|
| 孙庆磊等: ""不同浸提方法对茶汤品质的影响"", vol. 31, no. 2, pages 91 - 94 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115165509A (en) * | 2022-09-05 | 2022-10-11 | 泉州海关综合技术服务中心 | Tea water extract detection method and system |
| CN115165509B (en) * | 2022-09-05 | 2022-11-11 | 泉州海关综合技术服务中心 | Tea water extract detection method and system |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114711314B (en) | 2023-06-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106047553B (en) | A kind of strawberry multiplex healthy wine and its brewing method | |
| CN104106696A (en) | Tea drink and manufacture method thereof | |
| JP2021036907A (en) | Non-sweet beverage | |
| KR20100072390A (en) | Enhanced health functional schizandra fruit(schizandra chinensis fructus) makgeolli(squash rice wine) and process for preparation thereof | |
| CN109266479A (en) | A kind of brewage process of brandy | |
| CN105586211A (en) | Fermented honey and plum liquor and production method thereof | |
| CN114711314B (en) | Wuyi rock tea soup wine mate and preparation method thereof | |
| CN112280630A (en) | Preparation method of semi-sweet enhanced red wine | |
| KR100342709B1 (en) | Process for Preparing Rice Wine Containing Bamboo Components | |
| JP2021136961A (en) | Beer-like beverage | |
| CN107955766A (en) | A kind of brewing method of flue fruit beer | |
| KR100921955B1 (en) | Method for Processing Enhanced Health Functional Tradition Rice Wine Using Black Garlic and Product thereof | |
| CN109735417A (en) | A kind of preparation method of Glossy Privet Fruit Wine | |
| KR20220073321A (en) | Method for producing kombucha comprising actinidia arguta | |
| KR100341813B1 (en) | Plum wine production from the plum | |
| Perpetuini et al. | Biogenic amines in global beverages | |
| JPH0622693A (en) | Fermented tea beverage | |
| Arora et al. | Nutritional beverages | |
| KR101014458B1 (en) | Method of manufacturing rapid fermented liquor using refined sugar and yeast | |
| JP3407167B2 (en) | Fermented malt beverage containing ginseng | |
| CN111925879A (en) | Brewing method of tea beer with characteristic substances of Liuan Guapian | |
| PotdarVrushali et al. | Optimum parameters for wine production from fig fruit (Ficus Carica) juice | |
| JPS6149941B2 (en) | ||
| CN109136047B (en) | Method for removing mint flavor in mint wine | |
| CN110564538A (en) | Tea-flavored sweet white wine and brewing process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| OL01 | Intention to license declared | ||
| OL01 | Intention to license declared |