Preparing crystallized wine tea, comprises directly infusing tea in wine, gelling the infused tea after partially cooling tea by adding sugar cane pectin and concentrating dextrose pectin, and sterilizing the product and then packaging

摘要

Preparing crystallized wine tea, comprises directly infusing tea in wine at a temperature of 95[deg] C, gelling the infused tea after partially cooling the tea by adding 750 ml or 600 g of sugar cane pectin at 75[deg] C and concentrating 50 g or 750 ml of dextrose pectin at 95[deg] C, and sterilizing the product and then packaging, where: the temperature is obtained by slow heating at 3[deg] C/minutes; and the infusion step is carried out for 2 times by maintaining the tea at slow downward temperature of -1[deg] C/min for 50 minutes and rapidly heating the tea at 20[deg] C/min at a temperature of 95[deg] C.