阅读说明：本技术 一种酱香型红茶酒的制备方法 (Preparation method of Maotai-flavor black tea wine ) 是由 金循 于 2020-12-07 设计创作，主要内容包括：本发明属于制酒技术领域,尤其是一种酱香型红茶酒的制备方法,解决了现有技术存在的红茶发酵不充分、酒精度太低以及保健功效不明显的问题,所述一种酱香型红茶酒的制备方法包括以下重量份的原料：高粱20～40份,红茶10～30份,香醅5～10份,茅台优质酱酒10～20份,稻壳5～10份；所述一种酱香型红茶酒的制备方法的生产工艺包括以下步骤：S1、原料备料；S2、浸料；S3、制底糟；S4、加红茶拌和；S5、发酵；S6、浸出；S7、醇化。本发明提出的一种酱香型红茶酒的制备方法,使得酱香型红茶酒既具有酱酒的酒魂,又具有茶的风味和保健功能,既满足酱酒爱好者,又满足了饮茶爱好者,既有利于软化血管,预防心血管疾病,又能消炎抗菌、降血脂。(The invention belongs to the technical field of wine making, and particularly relates to a preparation method of Maotai-flavor black tea wine, which solves the problems of insufficient black tea fermentation, too low alcoholic strength and unobvious health care effect in the prior art, and comprises the following raw materials in parts by weight: 20-40 parts of sorghum, 10-30 parts of black tea, 5-10 parts of fragrant grains, 10-20 parts of Maotai high-quality soy sauce and 5-10 parts of rice hulls; the production process of the preparation method of the Maotai-flavor black tea wine comprises the following steps: s1, preparing raw materials; s2, soaking; s3, preparing bottom grains; s4, adding black tea and mixing; s5, fermenting; s6, leaching; s7, alcoholizing. The preparation method of the Maotai-flavor black tea wine provided by the invention enables the Maotai-flavor black tea wine to have the spirit of Maotai-flavor wine, the flavor of tea and a health care function, meets requirements of Maotai-flavor wine lovers and tea drinkers, is beneficial to softening blood vessels, preventing cardiovascular diseases, diminishing inflammation, resisting bacteria and reducing blood fat.)

1. The Maotai-flavor black tea wine is characterized by comprising the following raw materials in parts by weight: 20-40 parts of sorghum, 10-30 parts of black tea, 5-10 parts of fragrant grains, 10-20 parts of Maotai high-quality soy sauce and 5-10 parts of rice hulls.

2. The maotai-flavor black tea wine according to claim 1, wherein the maotai high-quality maotai wine is a 53-degree pure brewed raw pulp of the maotai high-quality maotai wine in Guizhou, and the black tea is black tea pieces of traditional kungfu tea in China.

3. The Maotai-flavor black tea wine according to claim 1, wherein the Maotai-flavor black tea wine comprises 20 parts of sorghum, 15 parts of black tea, 7 parts of fermented grains, 10 parts of Maotai-quality Maotai-flavor liquor and 7 parts of rice hulls.

4. The Maotai-flavor black tea wine according to claim 1, wherein the Maotai-flavor black tea wine comprises 30 parts of sorghum, 20 parts of black tea, 8 parts of fermented grains, 15 parts of Maotai-quality Maotai-flavor liquor and 8 parts of rice hulls.

5. The Maotai-flavor black tea wine according to claim 1, wherein the Maotai-flavor black tea wine comprises 40 parts of sorghum, 30 parts of black tea, 10 parts of fermented grains, 18 parts of Maotai-quality Maotai-flavor liquor and 10 parts of rice hulls.

6. The production process of the Maotai-flavor black tea wine is characterized by comprising the following steps of:

s1, preparing raw materials: the raw materials in parts by weight: 20-40 parts of sorghum, 10-30 parts of black tea, 5-10 parts of fragrant grains, 10-20 parts of Maotai high-quality soy sauce and 5-10 parts of rice hulls, and weighing the raw materials for later use;

s2, soaking: soaking sorghum in constant-temperature water at the temperature of 65-70 ℃ for 5 hours, and collecting the residual wine-water mixed solution for later use;

s3, preparing bottom grains: carrying out primary steaming, girder stewing, secondary steaming, screening and spreading cooling on the sorghum soaked in the step S1, uniformly mixing distiller' S yeast with the sorghum weight of 0.3-0.6% after spreading cooling, and transferring the mixture into a culture box for culture to obtain bottom grains;

s4, adding black tea and mixing: adding the bottom grains into a stirrer (1), adding the black tea weighed in the step S1 into the bottom grains for multiple times, wherein the black tea is required to be added within 10 minutes, stirring while adding, continuing to stir for 30 minutes after adding, adding the fragrant grains weighed in the step S1, and selectively stirring for 30 minutes to obtain mixed grains for later use;

s5, fermentation: filling the mixed grain material and the rice hulls weighed in the step S1 into a fermentation tank, sealing, controlling the fermentation temperature at 20-25 ℃ for fermentation for 1 month, and completely fermenting the fermented grains to obtain fermented grains for later use;

s6, leaching: adding the fermented grains into the Maotai-flavor raw stock in the step 1 for cooking to obtain a semi-finished product of the Maotai-flavor black tea wine;

s7, alcoholization: putting the semi-finished product of the Maotai-flavor black tea wine into a sealed tank, and putting the sealed tank into a cellar for natural alcoholization for more than 6 months;

s8, hooking: unsealing and filtering the semi-finished product of the Maotai-flavor black tea wine alcoholized for more than 6 months in the step S7, blending into the Maotai-flavor black tea wine, bottling and sealing.

7. The production process of Maotai-flavor black tea wine as claimed in claim 6, wherein in the step S3, the primary steaming uses the wine-water mixed liquor collected in the step S2 as a steam water source.

8. The production process of the Maotai-flavor black tea wine according to claim 6, which provides a stirrer device, which comprises a stirrer (1), and is characterized in that a motor (2) is fixedly mounted on the inner wall of the bottom of the stirrer (1), an electric push rod (3) is fixedly mounted on the inner wall of the top of the stirrer (2), a stirring loop bar (4) is fixedly connected to the output end of the motor (2), the stirring loop bar (4) is divided into an upper section and a lower section, the lower section of the stirring loop bar (4) is sleeved on an inner ring of the upper section of the stirring loop bar (4), the outer ring of the lower section of the stirring loop bar (4) is clamped with the output end of the electric push rod (3), and a stirring blade (5) is fixedly connected to the bottom of the stirring loop bar (4).

9. The production process of the maotai-flavor black tea wine as claimed in claim 6, wherein the stirrer (1) is in a stirring mode or a stirring mode.

Technical Field

The invention relates to the technical field of wine making, in particular to a preparation method of Maotai-flavor black tea wine.

Background

Tea leaves contain abundant nutritional ingredients and medicinal ingredients, and the most important of the tea leaves are vitamins, proteins, amino acids, tea polyphenols, alkaloids and polysaccharides. According to medical data, tea polyphenol has very obvious effects of resisting oxidation, preventing cancer, preventing three highs and the like, so that the tea has the functions of health care and disease prevention, black tea is produced through the steps of picking, withering, rolling, fermenting, drying and the like, and the tea is fermented to generate new components such as theaflavin, thearubigin and the like and aromatic substances such as alcohols, aldehydes, ketones, esters and the like, so that the black tea has sharp aroma, and is less bitter and astringent, so that the taste is more fragrant, sweet and mellow. Medical experiments show that the black tea has the effects of diminishing inflammation, inhibiting bacteria, reducing blood fat, reducing blood sugar, reducing blood pressure, resisting aging, resisting radiation, preventing cancers and the like.

At present, products such as tea sparkling wine, tea beer, green tea wine, black tea wine and the like are developed at home and abroad, but the products are low in market quantity, low in variety and color, high in alcohol content, low in tea polyphenol content and unobvious in health care effect. The black tea wine organically combining the black tea and the wine is developed to conform to the development direction of the wine in China towards low alcohol degree, nutrition, low grain consumption and high quality, the tea resource is fully utilized, the income of tea farmers is increased, the white wine industry is widened, the types of the tea and the wine products are enriched, the market colors are increased, and the consumption requirements are met.

Disclosure of Invention

The invention aims to solve the problems of insufficient black tea fermentation, too low alcohol degree and unobvious health care effect in the prior art, and provides a preparation method of a Maotai-flavor black tea wine.

The Maotai-flavor black tea wine comprises the following raw materials in parts by weight: 20-40 parts of sorghum, 10-30 parts of black tea, 5-10 parts of fragrant grains, 10-20 parts of Maotai high-quality soy sauce and 5-10 parts of rice hulls.

Preferably, the Maotai high-quality liquor is 53-degree pure brewed raw pulp of Guizhou Maotai high-quality liquor, and the black tea is black tea pieces of Chinese traditional kungfu tea.

Preferably, 20 parts of sorghum, 15 parts of black tea, 7 parts of fragrant grains, 10 parts of Maotai high-quality sauce wine and 7 parts of rice hulls.

Preferably, 30 parts of sorghum, 20 parts of black tea, 8 parts of fragrant grains, 15 parts of Maotai high-quality sauce wine and 8 parts of rice hulls.

Preferably, 40 parts of sorghum, 30 parts of black tea, 10 parts of fragrant grains, 18 parts of Maotai high-quality sauce wine and 10 parts of rice hulls.

The production process of the Maotai-flavor black tea wine is characterized by comprising the following steps of:

s1, preparing raw materials: the raw materials in parts by weight: 20-40 parts of sorghum, 10-30 parts of black tea, 5-10 parts of fragrant grains, 10-20 parts of Maotai high-quality soy sauce and 5-10 parts of rice hulls, and weighing the raw materials for later use;

s2, soaking: soaking sorghum in constant-temperature water at the temperature of 65-70 ℃ for 5 hours, and collecting the residual wine-water mixed solution for later use;

s3, preparing bottom grains: carrying out primary steaming, girder stewing, secondary steaming, screening and spreading cooling on the sorghum soaked in the step S1, uniformly mixing distiller' S yeast with the sorghum weight of 0.3-0.6% after spreading cooling, and transferring the mixture into a culture box for culture to obtain bottom grains;

s4, adding black tea and mixing: adding the bottom grains into a stirrer, adding the black tea weighed in the step S1 into the bottom grains for multiple times, wherein the black tea is required to be added within 10 minutes, stirring while adding, continuing to stir for 30 minutes after adding, adding the fragrant fermented grains weighed in the step S1, and selectively stirring for 30 minutes to obtain mixed grains for later use;

s5, fermentation: filling the mixed grain material and the rice hulls weighed in the step S1 into a fermentation tank, sealing, controlling the fermentation temperature at 20-25 ℃ for fermentation for 1 month, and completely fermenting the fermented grains to obtain fermented grains for later use;

s6, leaching: adding the fermented grains into the Maotai-flavor raw stock in the step 1 for cooking to obtain a semi-finished product of the Maotai-flavor black tea wine;

s7, alcoholization: putting the semi-finished product of the Maotai-flavor black tea wine into a sealed tank, and putting the sealed tank into a cellar for natural alcoholization for more than 6 months;

s8, hooking: unsealing and filtering the semi-finished product of the Maotai-flavor black tea wine alcoholized for more than 6 months in the step S7, blending into the Maotai-flavor black tea wine, bottling and sealing.

Preferably, in the step S3, the primary steaming uses the mixed liquor of wine and water collected in the step S2 as a source of steam water.

Preferably, according to a production technology of maotai-flavor black tea wine, provide an agitator device, including the agitator, the bottom inner wall fixed mounting of agitator has the motor, the top inner wall fixed mounting of agitator has electric putter, the output fixedly connected with stirring loop bar of motor, the upper and lower two sections of divideing into of stirring loop bar, the lower festival of stirring loop bar cup joints the inner ring at stirring loop bar upper segment, the lower festival outer loop of stirring loop bar and electric putter's output joint, the bottom fixedly connected with stirring leaf of stirring loop bar.

Preferably, the stirrer adopts two modes of stirring or stirring.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the preparation method of the Maotai-flavor black tea wine, sorghum and black tea are fused with high-quality Maotai town liquor in Guizhou province, so that the Maotai-flavor black tea wine has the spirit of the Maotai-flavor wine, the flavor and the health care function of tea, the Maotai-flavor black tea wine has outstanding Maotai-flavor and tea-flavor, bright and bright color, soft and soft taste, mellow and mellow wine flavor, delicate and fine taste, and long aftertaste;

2. according to the preparation method of the soy sauce flavor type black tea wine, the black tea and the soy sauce flavor wine are organically fused, so that the soy sauce flavor wine contains more phenolic compounds, cardiovascular diseases are prevented, the bitter taste of the wine is reduced, the fragrance, sweetness and mellowness of the wine are increased, the requirements of soy sauce wine enthusiasts and tea drinking enthusiasts are met, and the tea and wine effects are managed, so that the blood vessel softening, the cardiovascular diseases prevention, the inflammation, the bacteria resistance and the blood fat reduction are facilitated;

3. the preparation method of the soy sauce flavor type black tea wine provided by the invention is simple in production process, adopts the traditional cooking process, is mature in production process and low in production cost, and simultaneously takes the wine-water mixed liquor soaked by sorghum as a cooking water source, so that the flavor of the sorghum wine is further kept, the leaching of tea polyphenol in black tea is improved, and the strong tea flavor of the black tea is kept;

4. according to the production process of the preparation method of the Maotai-flavor black tea wine, the high-quality Maotai-town liquor in Guizhou and fermented grains are mixed, cooked and organically combined, so that on one hand, the alcohol concentration of the Maotai-flavor black tea wine is improved, on the other hand, the Maotai-flavor of the Maotai-flavor black tea wine is fully combined with the tea flavor of black tea, and the black tea generates more theaflavin, thearubigin, alcohol, aldehyde, ketone and other aromatic substances, so that the Maotai-flavor black tea wine is warm and smooth.

Drawings

FIG. 1 is a schematic view of a construction of a stirrer device according to the present invention;

in the figure: 1. a stirrer; 2. a motor; 3. an electric push rod; 4. a stirring loop bar; 5. stirring the leaves.

Detailed Description

The present invention will be further illustrated with reference to the following specific examples.

Example one

The invention provides a soy sauce flavor type black tea wine which comprises the following raw materials in parts by weight: 20 parts of sorghum, 15 parts of black tea, 7 parts of fragrant grains, 10 parts of Maotai high-quality sauce wine and 7 parts of rice hulls.

The production process comprises the following steps:

s1, preparing raw materials: the raw materials in parts by weight: weighing 20 parts of sorghum, 15 parts of black tea, 7 parts of fragrant grains, 10 parts of Maotai high-quality sauce wine and 7 parts of rice hulls for later use;

s2, soaking: soaking sorghum in constant-temperature water at the temperature of 65-70 ℃ for 5 hours, and collecting the residual wine-water mixed solution for later use;

s3, preparing bottom grains: carrying out primary steaming, girder stewing, secondary steaming, screening and spreading cooling on the sorghum soaked in the step S1, uniformly mixing distiller' S yeast with the sorghum weight of 0.3-0.6% after spreading cooling, and transferring the mixture into a culture box for culture to obtain bottom grains;

s4, adding black tea and mixing: adding the bottom grains into a stirrer (1), adding the black tea weighed in the step S1 into the bottom grains for multiple times, wherein the black tea is required to be added within 10 minutes, stirring while adding, continuing to stir for 30 minutes after adding, adding the fragrant grains weighed in the step S1, and selectively stirring for 30 minutes to obtain mixed grains for later use;

s5, fermentation: filling the mixed grain material and the rice hulls weighed in the step S1 into a fermentation tank, sealing, controlling the fermentation temperature at 20-25 ℃ for fermentation for 1 month, and completely fermenting the fermented grains to obtain fermented grains for later use;

s6, leaching: adding the fermented grains into the Maotai-flavor raw stock in the step 1 for cooking to obtain a semi-finished product of the Maotai-flavor black tea wine;

s7, alcoholization: putting the semi-finished product of the Maotai-flavor black tea wine into a sealed tank, and putting the sealed tank into a cellar for natural alcoholization for more than 6 months;

s8, hooking: unsealing and filtering the semi-finished product of the Maotai-flavor black tea wine alcoholized for more than 6 months in the step S7, blending into the Maotai-flavor black tea wine, bottling and sealing.

In the invention, the Maotai high-quality soy wine is prepared from 53-degree pure brewed protoplasm of Guizhou Maotai high-quality soy wine, the black tea is black tea pieces of Chinese traditional kungfu tea, in the step S3, the primary steaming uses the wine-water mixed liquor collected in the step S2 as a steam water source, according to the production process of the Maotai-flavor black tea wine, a stirrer device is provided, which comprises a stirrer 1, the stirrer 1 adopts two modes of stirring or stirring, a motor 2 is fixedly arranged on the inner wall of the bottom of the stirrer 1, an electric push rod 3 is fixedly arranged on the inner wall of the top of the stirrer 2, the output end of the motor 2 is fixedly connected with a stirring loop bar 4, the stirring loop bar 4 is divided into an upper section and a lower section, the lower section of the stirring loop bar 4 is sleeved on an inner ring of the upper section of the stirring loop bar, the lower section outer ring of the stirring loop bar 4 is connected with the output end of the electric push rod 3 in a clamping mode, and the bottom of the stirring loop bar 4 is fixedly connected with a stirring blade.

Example two

The invention provides a soy sauce flavor type black tea wine which comprises the following raw materials in parts by weight: 30 parts of sorghum, 20 parts of black tea, 8 parts of fragrant grains, 15 parts of Maotai high-quality sauce wine and 8 parts of rice hulls.

The production process comprises the following steps:

s1, preparing raw materials: the raw materials in parts by weight: 30 parts of sorghum, 20 parts of black tea, 8 parts of fragrant grains, 15 parts of Maotai high-quality sauce wine and 8 parts of rice hulls;

s2, soaking: soaking sorghum in constant-temperature water at the temperature of 65-70 ℃ for 5 hours, and collecting the residual wine-water mixed solution for later use;

s3, preparing bottom grains: carrying out primary steaming, girder stewing, secondary steaming, screening and spreading cooling on the sorghum soaked in the step S1, uniformly mixing distiller' S yeast with the sorghum weight of 0.3-0.6% after spreading cooling, and transferring the mixture into a culture box for culture to obtain bottom grains;

s4, adding black tea and mixing: adding the bottom grains into a stirrer (1), adding the black tea weighed in the step S1 into the bottom grains for multiple times, wherein the black tea is required to be added within 10 minutes, stirring while adding, continuing to stir for 30 minutes after adding, adding the fragrant grains weighed in the step S1, and selectively stirring for 30 minutes to obtain mixed grains for later use;

s5, fermentation: filling the mixed grain material and the rice hulls weighed in the step S1 into a fermentation tank, sealing, controlling the fermentation temperature at 20-25 ℃ for fermentation for 1 month, and completely fermenting the fermented grains to obtain fermented grains for later use;

s6, leaching: adding the fermented grains into the Maotai-flavor raw stock in the step 1 for cooking to obtain a semi-finished product of the Maotai-flavor black tea wine;

s7, alcoholization: putting the semi-finished product of the Maotai-flavor black tea wine into a sealed tank, and putting the sealed tank into a cellar for natural alcoholization for more than 6 months;

s8, hooking: unsealing and filtering the semi-finished product of the Maotai-flavor black tea wine alcoholized for more than 6 months in the step S7, blending into the Maotai-flavor black tea wine, bottling and sealing.

In the invention, the Maotai high-quality soy wine is prepared from 53-degree pure brewed protoplasm of Guizhou Maotai high-quality soy wine, the black tea is black tea pieces of Chinese traditional kungfu tea, in the step S3, the primary steaming uses the wine-water mixed liquor collected in the step S2 as a steam water source, according to the production process of the Maotai-flavor black tea wine, a stirrer device is provided, which comprises a stirrer 1, the stirrer 1 adopts two modes of stirring or stirring, a motor 2 is fixedly arranged on the inner wall of the bottom of the stirrer 1, an electric push rod 3 is fixedly arranged on the inner wall of the top of the stirrer 2, the output end of the motor 2 is fixedly connected with a stirring loop bar 4, the stirring loop bar 4 is divided into an upper section and a lower section, the lower section of the stirring loop bar 4 is sleeved on an inner ring of the upper section of the stirring loop bar, the lower section outer ring of the stirring loop bar 4 is connected with the output end of the electric push rod 3 in a clamping mode, and the bottom of the stirring loop bar 4 is fixedly connected with a stirring blade.

EXAMPLE III

The invention provides a soy sauce flavor type black tea wine which comprises the following raw materials in parts by weight: 40 parts of sorghum, 30 parts of black tea, 10 parts of fragrant grains, 18 parts of Maotai high-quality sauce wine and 10 parts of rice hulls.

The production process comprises the following steps:

s1, preparing raw materials: the raw materials in parts by weight: weighing 40 parts of sorghum, 30 parts of black tea, 10 parts of fragrant grains, 18 parts of Maotai high-quality sauce wine and 10 parts of rice hulls for later use;

s2, soaking: soaking sorghum in constant-temperature water at the temperature of 65-70 ℃ for 5 hours, and collecting the residual wine-water mixed solution for later use;

s3, preparing bottom grains: carrying out primary steaming, girder stewing, secondary steaming, screening and spreading cooling on the sorghum soaked in the step S1, uniformly mixing distiller' S yeast with the sorghum weight of 0.3-0.6% after spreading cooling, and transferring the mixture into a culture box for culture to obtain bottom grains;

s4, adding black tea and mixing: adding the bottom grains into a stirrer (1), adding the black tea weighed in the step S1 into the bottom grains for multiple times, wherein the black tea is required to be added within 10 minutes, stirring while adding, continuing to stir for 30 minutes after adding, adding the fragrant grains weighed in the step S1, and selectively stirring for 30 minutes to obtain mixed grains for later use;

s5, fermentation: filling the mixed grain material and the rice hulls weighed in the step S1 into a fermentation tank, sealing, controlling the fermentation temperature at 20-25 ℃ for fermentation for 1 month, and completely fermenting the fermented grains to obtain fermented grains for later use;

s6, leaching: adding the fermented grains into the Maotai-flavor raw stock in the step 1 for cooking to obtain a semi-finished product of the Maotai-flavor black tea wine;

s7, alcoholization: putting the semi-finished product of the Maotai-flavor black tea wine into a sealed tank, and putting the sealed tank into a cellar for natural alcoholization for more than 6 months;

s8, hooking: unsealing and filtering the semi-finished product of the Maotai-flavor black tea wine alcoholized for more than 6 months in the step S7, blending into the Maotai-flavor black tea wine, bottling and sealing.

In the invention, the Maotai high-quality soy wine is prepared from 53-degree pure brewed protoplasm of Guizhou Maotai high-quality soy wine, the black tea is black tea pieces of Chinese traditional kungfu tea, in the step S3, the primary steaming uses the wine-water mixed liquor collected in the step S2 as a steam water source, according to the production process of the Maotai-flavor black tea wine, a stirrer device is provided, which comprises a stirrer 1, the stirrer 1 adopts two modes of stirring or stirring, a motor 2 is fixedly arranged on the inner wall of the bottom of the stirrer 1, an electric push rod 3 is fixedly arranged on the inner wall of the top of the stirrer 2, the output end of the motor 2 is fixedly connected with a stirring loop bar 4, the stirring loop bar 4 is divided into an upper section and a lower section, the lower section of the stirring loop bar 4 is sleeved on an inner ring of the upper section of the stirring loop bar, the lower section outer ring of the stirring loop bar 4 is connected with the output end of the electric push rod 3 in a clamping mode, and the bottom of the stirring loop bar 4 is fixedly connected with a stirring blade.

Experiment of

1) EXAMPLES experiment of Effect of Maotai-flavor black tea wine prepared in first, second and third steps and Maotai-flavor wine on blood lipid in human body

The normal range of the content value of triglyceride in a human body is 0.56-1.71mmol/L, 100 patients are selected, the content of triglyceride in the human body is detected to be 1.71-1.85 mmol/L, the Maotai-flavor black tea wine prepared in the first, second and third embodiments and the commercial Maotai-flavor wine are invited to carry out an experiment on the influence of the Maotai-flavor black tea wine on the blood fat in the human body, the Maotai-flavor black tea wine and the commercial Maotai-flavor wine are evenly divided into 25 each of a test group, a test second group, a test third group and a control group, and the patient in the test group is required to drink 30-50 ml of the Maotai; the patients in the two groups of the experiment are required to drink 30-50 ml of the Maotai-flavor black tea wine prepared in the second embodiment every day within two months; three groups of patients in the experiment are required to drink 30-50 ml of the Maotai-flavor black tea wine prepared in the third embodiment every day within two months; the patients in the control group drink 30-50 ml of the health care product every day in two months, and after two months, the patients are subjected to physical examination again, and the obtained experimental results of each group are shown in table 1.

Table 1:

the results in table 1 show that the Maotai-flavor black tea wine prepared in the first, second and third examples contributes to the reduction of blood fat in human bodies, while the Maotai-flavor wine sold in the market has no obvious effect on the reduction of blood fat in human bodies, but causes the blood fat of 76% of patients in a control group to be slightly increased, and the results show that the Maotai-flavor black tea wine prepared by the preparation method of the Maotai-flavor black tea wine provided by the invention has good blood fat reducing effect.

2) Example one, two and three prepared Maotai-flavor black tea wine and commercially available Maotai-flavor wine were subjected to taste tests

Randomly selecting 100 customers to taste the Maotai-flavor black tea wine prepared in the first embodiment, the second embodiment and the third embodiment and selecting a group with the best taste, and counting the results as follows:

table 2:

	example one	Example two	EXAMPLE III	Is commercially available
					Number of people with optimal taste	25	28	29	18
Optimum ratio%	25％	28％	29％	18％

The results in table 2 show that the maotai-flavor black tea wine prepared in the first, second and third examples and the commercial black tea wine are selected to have the optimal ratio of the mouthfeel of more than or equal to 25%, and the commercial black tea wine is selected to have the optimal ratio of the mouthfeel of only 18%, which indicates that the maotai-flavor black tea wine provided by the invention has far better mouthfeel than the commercial black tea wine and is more popular with people.

In conclusion, the Maotai-flavor black tea wine prepared by the preparation method of the Maotai-flavor black tea wine provided by the invention has outstanding Maotai-flavor and tea-flavor, bright and transparent color, soft and soft taste, full and mellow, elegant and delicate wine flavor, and can meet the requirements of both Maotai-flavor and tea drinking enthusiasts, and the effects of the tea and the wine are managed, so that the Maotai-flavor black tea wine is beneficial to softening blood vessels, preventing cardiovascular diseases, diminishing inflammation, resisting bacteria and reducing blood fat.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.