CN114711314B

CN114711314B - Wuyi rock tea soup wine mate and preparation method thereof

Info

Publication number: CN114711314B
Application number: CN202210472964.0A
Authority: CN
Inventors: 张渤; 王安娜; 张静; 谭倩云
Original assignee: Wuyi University
Current assignee: Wuyi University
Priority date: 2022-04-29
Filing date: 2022-04-29
Publication date: 2023-06-09
Anticipated expiration: 2042-04-29
Also published as: CN114711314A

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 the Wuyi rock tea, then leaching by adopting an ultrasonic auxiliary 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 extracted in a short time, and the prepared wine mate has good anti-alcoholic effect; according to the invention, the Wuyi rock tea is leached by adopting an ultrasonic auxiliary method, and the tea leaching solution is used for preparing the wine mate, so that good and fresh taste is brought, and the wine mate is matched with vodka for drinking, so that the wine mate has the special fragrance of the rock tea, is mellow, fresh and tasty, and brings out the best in each other; the invention fills the blank of wine partners specially used for whiskey and vodka to drink, and enlarges the acceptable population of the wines.

Description

Wuyi rock tea soup wine mate and preparation method thereof

Technical Field

The invention belongs to the technical field of foods, and particularly relates to a Wuyi rock tea soup wine mate and a preparation method thereof.

Background

At present, the research of wine partners is mainly focused on the aspects of various Chinese herbal medicine extracts, fruit vinegar and the like, and the wine partners generally drink before or after drinking, so that the effects of dispelling the effects of alcohol and protecting the liver are achieved, but the medicinal taste and the vinegar taste are not easily accepted by consumers, and the effect of a partner for drinking together with the wine is not really achieved.

Although beer mate, tianfu mate and the like are developed to directly prepare and drink with beer or white wine, the beer mate, tianfu mate and the like still are produced by taking Chinese herbal medicine extract or microorganism concentrated solution as raw materials, still have the taste of Chinese herbal medicine or fermentation liquor, have non-ideal taste and have lower consumer acceptance.

At present, beverage such as common snowy, iced black tea, green tea and the like in the market is adopted when whiskey or vodka is prepared for drinking, but the sugar degree is too high, and the consumer acceptance of unpleasant sweetness is low when the wine is drunk.

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 above purpose, the present invention provides the following technical solutions:

the invention provides a preparation method of a Wuyi rock tea soup wine mate, which comprises the following steps: adding water into the Wuyi rock tea, then leaching by adopting an ultrasonic auxiliary method, and filtering to obtain the Wuyi rock tea soup wine mate.

Further, the wuyiyan tea is Huangguanyin.

Further, the mass ratio of the Wuyi rock tea to the water is 1: (50-70), and is preferably 1:60.

Further, the leaching temperature is 60 to 100 ℃, preferably 80 ℃.

Further, the ultrasonic power during leaching is 450-500W, and the time is 10-20 min, preferably 480W,15min.

Further, white granulated sugar and/or lemon juice are/is 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/50mL.

Further, the filtration step comprises the step of pasteurizing the obtained filtrate.

Further, the pasteurization temperature is 90 ℃ and the time is 5-10 s.

The pasteurization time is counted from the center temperature of the Wuyi rock tea soup wine mate to 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 invention adopts the ultrasonic auxiliary method to leach the Wuyi rock tea, and prepares the wine mate by using the tea leaf leaching solution, thereby bringing good and fresh taste, and the wine mate is matched with vodka for drinking, so that the wine has the special fragrance of the rock tea, is mellow, fresh and tasty, 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 extracted in a short time, and the prepared wine mate has good anti-alcoholic effect.

The invention fills the blank of wine partners specially used for whiskey and vodka to drink, well blends the aroma of the wuyiyan tea with the smell of whiskey and vodka, endows the blended wine with soft yellow, reduces the taste of whiskey, vodka, spicy, strong and pungent, and enlarges the acceptable population of the wines.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are 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 other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

Fig. 1 is a physical diagram of the wine mate prepared in example 1.

Detailed Description

Various exemplary embodiments of the invention will now be described in detail, which should not be considered as limiting the invention, but rather as more detailed descriptions 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.

In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless otherwise defined, 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 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 invention described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present invention. The specification and examples of the present invention are exemplary only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.

In the following examples, all the raw materials used are commercially available.

Example 1

The preparation method of the Wuyi rock tea soup wine mate by using the Huangguanyin as the raw material comprises the following steps:

(1) 8g of Huangguanyin tea leaves are weighed into a 500mL conical flask, 480g of distilled water is added, stirred, and placed in a new sesame SB-4200DT ultrasonic cleaner, ultrasonic power is set to 480W, and ultrasonic is carried out for 15 minutes at 80 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Zun solvent filter, and carrying out 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 ensure that the concentration of the white granulated sugar in the tea soup is 3g/100mL and the concentration of the fresh lemon juice is 1mL/50mL, uniformly mixing, canning and pasteurizing, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 10s when the temperature of the center of the tea soup reaches 90 ℃, thus obtaining the wine mate.

A physical diagram of the wine mate prepared in the embodiment is shown in figure 1.

Example 2

(2) And (3) adding fresh lemon juice into the clarified tea soup obtained in the step (1) to ensure that the concentration of the fresh lemon juice in the tea soup is 1mL/50mL, uniformly mixing, canning and pasteurizing, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 10s when the temperature of the tea soup center reaches 90 ℃, thus obtaining the wine mate.

Example 3

(2) Adding white granulated sugar into the clarified tea soup obtained in the step (1) to ensure that the concentration of the white granulated sugar in the tea soup is 3g/100mL, uniformly mixing, canning and pasteurizing, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 10s when the temperature of the tea soup center reaches 90 ℃, thus obtaining the wine mate.

Example 4

8g of Huangguanyin tea leaves are weighed into a 500mL conical flask, 480g of distilled water is added, stirred, and placed in a new sesame SB-4200DT ultrasonic cleaner, ultrasonic power is set to 480W, and ultrasonic is carried out for 15 minutes at 80 ℃. And (3) after the ultrasonic treatment is finished, primarily filtering tea leaves by using a sieve, transferring the filtered tea soup into a Zun solvent filter, carrying out suction filtration to obtain clarified tea soup, canning and pasteurizing, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 10s when the temperature of the tea soup center reaches 90 ℃, thus obtaining the wine mate.

Example 5

(1) 8g of Huangguanyin tea is weighed into a 500mL conical flask, 400g of distilled water is added, stirred, and placed in a new sesame SB-4200DT ultrasonic cleaner, ultrasonic power is set to 450W, and ultrasonic is performed for 20 minutes at 60 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Zun solvent filter, and carrying out 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 ensure that the concentration of the white granulated sugar in the tea soup is 3g/100mL and the concentration of the fresh lemon juice is 1mL/50mL, uniformly mixing, canning and pasteurizing, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 5s when the temperature of the center of the tea soup reaches 90 ℃, thus obtaining the wine mate.

Example 6

(1) 8g of Huangguanyin tea leaves are weighed into a 500mL conical flask, 560g of distilled water is added, stirred, and placed in a new sesame SB-4200DT ultrasonic cleaner, ultrasonic power is set to 480W, and ultrasonic is carried out for 10 minutes at 100 ℃. And after the ultrasonic treatment is finished, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a Zun solvent filter, and carrying out 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), enabling the concentration of the white granulated sugar in the tea soup to be 3g/100mL, enabling the concentration of the fresh lemon juice to be 1mL/50mL, uniformly mixing, canning and pasteurizing, wherein the pasteurization temperature is 90 ℃, and continuously sterilizing for 8s when the temperature of the tea soup center reaches 90 ℃, thus obtaining the wine mate.

Example 7

(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to ensure that the concentration of the white granulated sugar in the tea soup is 3g/100mL and the concentration of the fresh lemon juice is 1mL/50mL, uniformly mixing, canning and pasteurizing, wherein the pasteurization temperature is 80 ℃, and continuously sterilizing for 10s when the temperature of the center of the tea soup reaches 80 ℃, thus obtaining the wine mate.

Example 8

(2) Adding white granulated sugar and fresh lemon juice into the clarified tea soup obtained in the step (1) to ensure that the concentration of the white granulated sugar in the tea soup is 3g/100mL and the concentration of the fresh lemon juice is 1mL/50mL, uniformly mixing, canning and pasteurizing, wherein the pasteurization temperature is 100 ℃, and continuously sterilizing for 10s when the temperature of the center of the tea soup reaches 100 ℃, thus obtaining the wine mate.

Example 9

(1) 8g of Huangguanyin tea leaves are weighed into a 500mL conical flask, 480g of distilled water is added, stirred, and stirred and leached for 15 minutes at 80 ℃. And after the completion, primarily filtering the tea leaves by using a sieve, transferring the filtered tea soup into a jin Teng solvent filter, and carrying out suction filtration to obtain clear tea soup.

Example 10

(1) 8g of Huangguanyin tea leaves are weighed into a 500mL conical flask, 480g of distilled water is added, stirred, placed into an ultrasonic cleaning machine, ultrasonic power is set to be 480W, and the ultrasonic treatment is carried out for 15 minutes under the conditions that the temperature is 80 ℃ and the pressure is 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 Zun solvent filter, and carrying out suction filtration to obtain clear tea soup.

And (3) effect verification:

1. detecting sugar content, free amino acid and tea polyphenol content, pH, soluble solids, total bacterial count, mould, saccharomycetes and escherichia coli of the wine mate prepared in the examples 1-10, wherein the detection of the free amino acid is determined by an ninhydrin colorimetric method according to GB/T8314-2013 'determination of total tea free amino acid'; the determination of the content of tea polyphenol is carried out by adopting a ferrous tartrate colorimetric method according to GB/T21733-2008 tea beverage; the determination of the soluble solids is carried out by an Abbe refractometer according to GB/T12143-2008 general analysis method for beverages; measurement of pH the sample was measured with a portable pH meter; the determination of the total colony count is determined by referring to GB4789.2-2016 determination of the total colony count for food microbiology inspection of national food safety standards; measurement of coliform group bacteria refers to GB4789.3-2016, national food microbiology test for food safety, count of coliform group bacteria, and measurement is performed by a second method; determination of mould and Yeast the first method was used with reference to GB4789.15-2016 "food microbiology test for national Standard for food safety", which describes the determination of mould and Yeast counts. As a result, no mold, yeast or E.coli was detected in each group of the prepared wine partners, and the results of other index detection are shown in Table 1:

TABLE 1

2. The wine partners prepared in examples 1-10 are blended with commercial vodka according to the volume ratio of 2:1 to obtain blended wine, and the result shows that the wine partners prepared in examples 1-10 are matched with vodka for drinking, so that the wine has the special fragrance of rock tea, obvious, rich and pure rock charm, and mellow, fresh and tasty vodka, and the wine is sweet and tasty, and the taste is soft, and the wine is light and tasty.

The blending wine partners prepared in example 1, example 4 and example 10 were blended with commercial vodka according to a volume ratio of 2:1 to obtain blended wine, which was respectively recorded as A, B and group C, and 20 professionals (10 men and women respectively) were selected to evaluate the color, smell and taste of the obtained blended wine, and the scoring criteria and results are shown in tables 2 to 3.

TABLE 2

TABLE 3 Table 3

Group of	Color	Smell of	Taste and flavor	Total score
					A	93	95	95	94.6
B	94	93	92	92.7
					C	95	98	96	96.4

3. Verification of anti-hangover Effect

The anti-hangover effect of the alcohol partners prepared in example 1, example 4 and examples 7 to 10 was verified by the following method:

the 80 SD rats were randomly divided into 8 groups A to H, each group of 10 rats except for the group A was subjected to gastric lavage with 7 g/(kg.d) of alcohol, and the groups C to H were subjected to gastric lavage with 3.00 g/(kg.d) of the wine partners prepared in examples 1, 4 and 7 to 10, respectively (the group C was subjected to gastric lavage with the wine partners prepared in example 1, the group D was subjected to gastric lavage with the wine partners prepared in example 4, and the groups E to H were subjected to gastric lavage with the wine partners prepared in examples 7 to 10, respectively), respectively, and the groups A and B were subjected to gastric lavage with physiological saline of the same volume.

On the 8 th weekend, rats were fasted for 10h, were normally drinking water, after ether anesthesia, were centrally notched into the abdomen, blood samples were drawn by venipuncture from the inferior vena cava, liver tissue was isolated, serum liver function index ALT, AST, TG was detected, liver tissue was cut, 10% liver homogenate was prepared, SOD, GSH-Px, MDA levels in liver tissue were detected, and specimen detection was performed according to the kit instructions. The results are shown in tables 4 and 5.

TABLE 4 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 alcohol partner was reduced when the pasteurization temperature was lowered or raised; if ultrasound is not performed during leaching, the anti-alcohol effect of the obtained wine mate is obviously reduced; and certain pressure is applied in the ultrasonic leaching process, so that the anti-alcohol effect of the obtained wine mate can be improved.

In the foregoing, the protection scope of the present invention is not limited to the preferred embodiments, and any person skilled in the art, within the scope of the present invention, should be covered by the protection scope of the present invention by equally replacing or changing the technical scheme and the inventive concept thereof.

Claims

1. The preparation method of the Wuyi rock tea soup wine mate is characterized by comprising the following steps: adding water into the Wuyi rock tea, then leaching by adopting an ultrasonic auxiliary method, and filtering to obtain the Wuyi rock tea soup wine mate; the wine mate is used for whiskey and vodka to drink together;

the filtering step further comprises the step of pasteurizing the obtained filtrate, wherein the pasteurization temperature is 90 ℃ and the time is 5-10 s;

the leaching temperature is 60-100 ℃, the ultrasonic power during leaching is 450-500W, and the time is 10-20 min;

white granulated sugar and/or lemon juice are also 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/50mL.

2. The method of preparation of claim 1, wherein the wuyite tea is xanthoceras sorbifolia.

3. The preparation method according to claim 1, wherein the mass ratio of the wuyiyan tea to the water is 1: (50-70).

4. A wuyiyancha tea broth wine mate prepared according to the method of any one of claims 1-3.