CN102604806A

CN102604806A - Biological black tea fungus wine and production method thereof

Info

Publication number: CN102604806A
Application number: CN2012101017161A
Authority: CN
Inventors: 刘永刚
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-04-10
Filing date: 2012-04-10
Publication date: 2012-07-25

Abstract

The invention relates to a biological black tea fungus wine and a production method thereof. The biological black tea fungus wine is composed of a black tea fungus mother solution, black tea, sugar, water, a blueberry (sweetberry honeysuckle and the like) fruit wine base, edible alcohol and an edible additive. The production method comprises the steps of: firstly, culturing black tea fungus strains, then mixing the black tea, the sugar and the water according to a certain proportion, boiling, airing, adding the black tea fungus strains according to a proportion, fermenting to prepare a black tea fungus stock solution, finally sterilizing the black tea fungus stock solution, blending the blueberry (sweetberry honeysuckle and the like) fruit wine base and the edible alcohol according to different alcohol concentration requirements, then adding a proper amount of edible additive (citric acid, edible flavoring essence, potassium sorbate and the like), precipitating and filtering, then charging carbon dioxide gas, and filling into a bottle to prepare the biological black tea fungus wine. The biological black tea fungus wine disclosed by the invention not only has five original effects of nutrition, prevention, health care, medical treatment and rehabilitation of the black tea fungus, but also has the advantages of wine flavor and fruit flavor of fruit wine, suitability for tastes of various people, prolonged quality guarantee period and the like.

Description

Black tea biological bacteria wine and working method thereof

Technical field

The present invention relates to a kind of tea fungus through the biological bacteria wine that modulation forms, particularly relate to a kind of working method of black tea biological bacteria wine.

Background technology

Tea fungus has long history, includes about 2,000 kinds of natural nutrient substances such as milk-acid bacteria, acetic bacteria, yeast, tea, sugar, VITAMINs, collection nutrition, prevention, health care, medical treatment, rehabilitation five large effects.At present, wide-spread at home and abroad, and the domestic research that also has many research institutions and university also all to be devoted to tea fungus.Along with the further investigation of tea fungus, its derived product also can emerge in an endless stream.

The present invention just is based on a kind of black-tea fungus drink, on this basis according to national alcoholic drink mixed with fruit juice standard, and warp and fruit wine wine keynote system, and process a kind of novel biological bacteria wine.This bacterium wine had both kept the nutritive property of original tea fungus, had increased aroma, the fruital of fruit wine again, belonged to fruit wine series, had possessed the characteristics of external bubble wine again.And join with different fruit wine wine keynotes, can derive the series product of different taste.

Summary of the invention

Problem to be solved by this invention is the formation of explaination black tea biological bacteria wine, and this bacterium wine can keep tea fungus original nutrition, prevention, health care, medical treatment, rehabilitation five large effects basically, can guarantee advantages such as taste and steady quality, storage-life prolongation again.

Another technical problem to be solved by this invention provides a kind of working method of above-mentioned black tea biological bacteria wine.

Technical scheme of the present invention:

Black tea biological bacteria wine, it consists of black tea, sugar, water, tea fungus mother liquor, blueberry (indigo fruit etc.) fruit wine base, edible ethanol, edible additive.At first cultivate the tea fungus bacterial classification, then black tea, sugar, water proportional mixing boiled, cool add the tea fungus bacterial classification in proportion to optimal temperature, carry out constant temperature aerobic fermentation to certain hour tea fungus stoste.The fruit wine base is called in the tea fungus stoste in proportion, add the different ethanol concns of edible ethanol furnishing again, and be aided with edible additive, process black tea biological bacteria wine.

Working method of the present invention:

According to cultivating and process bacterial classification, stoste, bacterium wine three step production methods: the first, cultivate the tea fungus bacterial classification.Milk-acid bacteria, yeast, the acetic bacteria that will meet national regulation are cultivated into the tea fungus bacterial classification through certain process.The second, cultivate tea fungus stoste.Take the method for enlarged culturing; Black tea, sugar, water are boiled by 0.5: 10: 100 mixed; Cool after 25-35 ℃; Press black tea syrup and tea fungus mother liquor 15-20: 1 mixed, carry out constant temperature (30 ℃) aerobic fermentation in the fermentor tank of packing into, certain hour to be fermented (7-100 days) back tea fungus stoste.The 3rd, process black tea biological bacteria wine.With tea fungus stoste through the sterilization after; Call in blueberry (indigo fruit etc.) the fruit wine base and the edible ethanol of respective amount by different ethanol concn demands; Add proper amount of edible additive (Hydrocerol A, food flavour, POTASSIUM SORBATE GRANULAR WHITE etc.) again; After deposition, filtration, fill and pass through dioxide gas, process black tea biological bacteria wine at last.

Embodiment

Below in conjunction with instance the present invention is done further explain.

1, tea fungus culture of strains.The raw material that the tea fungus bacterial classification uses is the tea sugaring.Tealeaves uses black tea, and the most handy rock sugar of sugar or white sugar, water require clean getting final product.The ratio of tea, sugar, water is 0.5: 10: 100.Process for preparation is to be more than 100 ℃ with water boil earlier, with gauze parcel black tea and rock sugar, drops in the water and boils 20 minutes thereafter, to glassware, inoculates when the tea temperature is reduced to 30 ℃.Milk-acid bacteria, yeast, the acetic bacteria mixed solution cultivated are made bacterial classification, and bacterium liquid and nutrient solution mix in culture vessel in 1: 4 ratio, and the mycoderm consumption is no less than half that container section is amassed.Cover vessel port with clean gauze then, tighten, dustproof, anti-fruit bat lays eggs and incubates maggot and guarantee ventilation, helps mycoderm and forms.Inoculation finishes, and it is local to be placed on no sunlight point-blank, and temperature maintenance is the static cultivation of constant temperature between 25～35 ℃; Can not be too high or too low; About about 10 days, bacterium liquid surface generated the bright film of one deck buoyant as jellyfish, and mother liquor is ripe during with similar lemon tart flavour.

2, the cultivation of black tea stoste.Adopting black tea, sugar is raw material, is more than 100 ℃ with water boil earlier, wraps up a certain proportion of black tea and sugar with gauze thereafter, drops in the water and boils 20 minutes, so that the nutritive ingredient of tea is fully soluble in water.The ratio of tea, sugar, water is 0.5: 10: 100; When waiting to be water-cooled to below 25-35 ℃; By black tea syrup, tea fungus mother liquor 15-20: constant temperature (30 ℃) aerobic fermentation in the fermentor tank of packing into after 1 mixed, to certain hour (15-20 days) tea fungus stoste.

3. the production of black tea biological bacteria wine.The cultured tea fungus stoste of fermentor tank is injected in the material-compound tank after sterilization; Call in blueberry (indigo fruit etc.) the fruit wine base and the edible ethanol of respective amount by different ethanol concn demands, add proper amount of edible additive (Hydrocerol A, edible fragrant section, POTASSIUM SORBATE GRANULAR WHITE etc.) again, after deposition, filtration; Be re-introduced in the mixing tank; With a certain proportion of dioxide gas thorough mixing, being injected in the bottle through isobar filling equipment is capping, processes black tea biological bacteria wine at last.

Claims

1. black tea biological bacteria wine, it consists of black tea, sugar, water, tea fungus mother liquor, blueberry (indigo fruit etc.) fruit wine base, edible ethanol, edible additive.On the basis of former tea fungus; After sterilization, calling in blueberry (indigo fruit etc.) fruit spills base, and can add edible ethanol and foodstuff additive (Hydrocerol A, food flavour, POTASSIUM SORBATE GRANULAR WHITE etc.) according to different ethanol concn demands; Fill and pass through dioxide gas, process black tea biological bacteria wine.

2. the working method of the described black tea biological bacteria of claim 1 wine is characterized in that three step production methods: at first cultivate the tea fungus bacterial classification, then black tea, sugar, water are boiled after by 0.5: 10: 100 mixed; Dry in the air after 25-35 ℃, press black tea syrup, tea fungus mother liquor 15-20: 1 mixed, behind the constant temperature aerobic fermentation certain hour tea fungus stoste; At last with tea fungus stoste through sterilization, call in blueberry (indigo fruit etc.) fruit wine base, add edible ethanols by different ethanol concns; Be aided with proper amount of edible additive (Hydrocerol A, food flavour, POTASSIUM SORBATE GRANULAR WHITE etc.); Deposition, filtration are filled and are passed through dioxide gas, process black tea biological bacteria wine.