CN102899221B - Preparation method of tea liquor - Google Patents
Preparation method of tea liquor Download PDFInfo
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- CN102899221B CN102899221B CN201210397431.7A CN201210397431A CN102899221B CN 102899221 B CN102899221 B CN 102899221B CN 201210397431 A CN201210397431 A CN 201210397431A CN 102899221 B CN102899221 B CN 102899221B
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Abstract
The invention relates to a preparation method of tea liquor, which comprises the following steps of: 1) preparation of tea leaf liquid; 2) preparation of sticky rice mash; 3) preparation of distiller's yeast; 4) mixed fermentation of the tea leaf liquid and the sticky rice mash; 5) distillation, aging, filtration and filling to obtain finished products. The preparation method of the tea liquor has the advantages of simplicity in preparation and easiness in realization of industrialization. The prepared tea liquor not only has the fragrances of fermented liquor and tea leaves, but also reserves the nutritive values of the tea leaves and sticky rice, tastes soft, full-bodied, mellow and fine, can take the effects of preventing diseases and building bodies when the tea liquor is drunk frequently, and is nutritive healthcare liquor.
Description
Technical field
The present invention relates to the preparing technical field of alcoholic drink, relate in particular to a kind of preparation method of tea wine.
Background technology
Wine and daily life are undivided.Wine is various in style in the market, is mainly wherein grain wine.The brew method of general grain wine is after grain is cooked, and adds distiller's yeast to carry out solid fermentation and makes.The nutritive ingredient of this class wine is more single, in order to increase nutritive ingredient and effect of wine, people put into wine immersion by some medicinal materials as ginseng, matrimony vine or pilose antler etc. and make medicinal liquor, and this class medicinal liquor is not only of value to HUMAN HEALTH, and can be used to treat some disease, can also improve drug effect simultaneously.
Spirits culture and tea culture are of long standing and well established in China.Modern scientific research confirms, tealeaves contains and the closely-related biochemical of HUMAN HEALTH, tealeaves not only have refresh oneself clear away heart-fire, clearing away summer heat, eliminate indigestion and phlegm, go greasy fat-reducing, fiery improving eyesight is sobered up, promotes the production of body fluid to quench thirst, is fallen in the relieving restlessness that clears away heart-fire, removing toxic substances, the only pharmacological action such as dysentery dehumidifying, also various modern disease is had to certain pharmacological effect as Radiation sickness, cardiovascular and cerebrovascular disease, cancer etc.Visible, more than tealeaves pharmacological effect, act on extensively, be that Other Drinks can not be substituted.The drug effect of tea is combined with the local flavor of wine, and nutritive value and the local flavor of gained tea wine have obtained further raising, become a kind of all-ages drink product, are day by day subject to people's favor.
Tea wine of the prior art, be all that tealeaves is directly immersed in white wine or beer, then blends to form.As Wu Wei discloses a kind of Pu'er tea wine and preparation method thereof in Chinese invention patent CN1247764C, be by Leaf of Assam Tea cure, glutinous rice baking is ripe, after drying of Chinese wolfberry, add in proportion and in white wine, soak 6 months above obtaining.
Although this class tea wine also has the fragrance of tealeaves, the major ingredient in tealeaves with pharmacological action is as very low in the content of tea-polyphenol, trimethyl-xanthine, lipopolysaccharides etc., does not have the nourishing function of tea.Therefore, development has the high-class healthy tea wine of tea Flavor, produces the tea beverage product that a kind of polyphenol content is abundant, mouthfeel is good, will produce far-reaching influence to the exploitation of the deep processing of tealeaves and drinks novel product.
Summary of the invention
For the deficiencies in the prior art, the object of this invention is to provide the preparation method of the abundant tea wine of a kind of polyphenol content.
For achieving the above object, the invention provides following technical scheme:
A preparation method for tea wine, comprises the steps:
(1) preparation of tealeaves liquid
The hot water that tealeaves is put into 70-90 ℃ soaks, and the mass ratio of tea and water is 1:3-1:4, obtains tealeaves liquid;
(2) preparation of glutinous rice wine with dregs
Glutinous rice is after immersion, boiling, and the making beating that adds water, then adds zymin, at 80-100 ℃, is incubated 30-60min, and temperature is down to 40-60 ℃, then adds zymin, and insulation 2-4h, obtains glutinous rice wine with dregs;
(3) preparation of distiller's yeast
Active dry yeast is inoculated in syrup, and the mass ratio that yeast accounts for syrup is 3-5%, and activation 1-3h for the inoculum size of 2-4% is inoculated into yeast activated liquid in glutinous rice wine with dregs, cultivates 20-30h by mass percentage, makes distiller's yeast;
(4) mixed fermentation of tealeaves liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid and step (2) gained glutinous rice wine with dregs are placed in to fermentor tank, and the mass ratio of glutinous rice and tealeaves is 5:1-7:1, and access step (3) gained is cultivated ripe distiller's yeast, stirs, and fermentation, obtains karusen;
(5) subsequent disposal
By step (4) gained karusen distill, ageing, filtration, filling finished product.
Preferably, zymin described in step (2) is any one or its mixture in amylase, saccharifying enzyme or Daqu.
Preferably, in the glutinous rice of 1 weight part, for the first time, the add-on of zymin is 0.001-0.005 weight part for the second time.
The present invention has following beneficial effect:
The present invention is simple to operate, is easy to realize industrialization, the existing fermented wine of tea wine making and the fragrance of tealeaves, retain again the nutritive value of tealeaves and glutinous rice, and mouthfeel is soft, plentiful, the mellow exquisiteness of wine body, often drinking can preventing disease, improve the health, and is a kind of health-care nutritive wine.
Embodiment
Embodiment 1
(1) preparation of tealeaves liquid
Choose fresh, dry, the fragrant pure and fresh newly picked and processed tea leaves of tea, the hot water of putting into 90 ℃ soaks, and the mass ratio of tea and water is 1:3, obtains tealeaves liquid;
(2) preparation of glutinous rice wine with dregs
Selected fresh, the mildew and rot rotten glutinous rice of nothing, with clear water immersion, until soak, then drain the water, put into steamer and cook, require to steam to such an extent that do not want overdone adhesion, also there do not have to be half-cooked, and by the glutinous rice the cooking making beating that adds water, the weight ratio of water and glutinous rice is 2:1, add amylase, 80 ℃ of insulation 60min, temperature is down to 40 ℃, add saccharifying enzyme, insulation 4h, obtains glutinous rice wine with dregs, in the glutinous rice of 1 weight part, the add-on of amylase, saccharifying enzyme is 0.005 weight part;
(3) preparation of distiller's yeast
It is that in 12% syrup, yeast accounts for 3% of syrup quality that active dry yeast is inoculated into mass percent concentration, and activation 3h, is then that 2% inoculum size is inoculated into yeast activated liquid in glutinous rice wine with dregs by mass percentage, cultivates 20h, makes distiller's yeast for 28 ℃～30 ℃;
(4) mixed fermentation of tealeaves liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid and step (2) gained glutinous rice wine with dregs are placed in to fermentor tank, the mass ratio of glutinous rice and tealeaves is 5:1, access step (3) gained is cultivated ripe distiller's yeast, stir, the fermentation of envelope cylinder, leavening temperature is 25 ℃-30 ℃, Primary Fermentation 7 days, secondary fermentation 10 days, obtains karusen;
(5) subsequent disposal
Karusen is proceeded in distiller and is distilled, separately, in, four sections, rear, tail gets respectively wine, head, that rear is got wine is few, in, that back segment is got wine is more; Wine after steaming is sealed in cylinder, segmentation storage, and in cool place, deposit more than 6 months at dry place, and after ageing, wine cognition becomes soft exquisiteness, sweet long, has improved the quality of wine, then filters with diatomite filter, the filling finished product that obtains.
Embodiment 2
(1) preparation of tealeaves liquid
Choose fresh, dry, the fragrant pure and fresh newly picked and processed tea leaves of tea, the hot water of putting into 70 ℃ soaks, and the mass ratio of tea and water is 1:4, obtains tealeaves liquid;
(2) preparation of glutinous rice wine with dregs
Selected fresh, the mildew and rot rotten glutinous rice of nothing, soak with clear water, until soak, then drain the water, put into steamer and cook, require to steam to such an extent that do not want overdone adhesion, also there do not have to be half-cooked, by the glutinous rice the cooking making beating that adds water, the weight ratio of water and glutinous rice is 2:1, adds amylase, 100 ℃ of insulation 30min, temperature is down to 60 ℃, adds saccharifying enzyme and Daqu, insulation 2h, obtain glutinous rice wine with dregs, in the glutinous rice of 1 weight part, diastatic add-on is 0.001 weight part, and the add-on of saccharifying enzyme and Daqu is 0.002 weight part;
(3) preparation of distiller's yeast
It is that in 12% syrup, yeast accounts for 5% of syrup quality that active dry yeast is inoculated into mass percent concentration, and activation 1h, is then that 4% inoculum size is inoculated into yeast activated liquid in glutinous rice wine with dregs by mass percentage, cultivates 30h, makes distiller's yeast for 28 ℃～30 ℃;
(4) mixed fermentation of tealeaves liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid and step (2) gained glutinous rice wine with dregs are placed in to fermentor tank, the mass ratio of glutinous rice and tealeaves is 7:1, access step (3) gained is cultivated ripe distiller's yeast, stir, the fermentation of envelope cylinder, leavening temperature is 25 ℃-30 ℃, Primary Fermentation 7-10 days, secondary fermentation 7-10 days, obtains karusen;
(5) subsequent disposal
Karusen is proceeded in distiller and is distilled, separately, in, four sections, rear, tail gets respectively wine, head, that rear is got wine is few, in, that back segment is got wine is more; Wine after steaming is sealed in cylinder, segmentation storage, and in cool place, deposit more than 6 months at dry place, and after ageing, wine cognition becomes soft exquisiteness, sweet long, has improved the quality of wine, then filters with diatomite filter, the filling finished product that obtains.
Embodiment 3
(1) preparation of tealeaves liquid
Choose fresh, dry, the fragrant pure and fresh newly picked and processed tea leaves of tea, the hot water of putting into 80 ℃ soaks, and the mass ratio of tea and water is 1:3, obtains tealeaves liquid;
(2) preparation of glutinous rice wine with dregs
Selected fresh, the mildew and rot rotten glutinous rice of nothing, soak with clear water, until soak, then drain the water, put into steamer and cook, requirement is steamed to such an extent that do not want overdone adhesion, also there do not have to be half-cooked, and by the glutinous rice the cooking making beating that adds water, the weight ratio of water and glutinous rice is 2:1, add saccharifying enzyme, 90 ℃ of insulation 40min, temperature is down to 50 ℃, adds amylase and Daqu, insulation 3h, obtain glutinous rice wine with dregs, in the glutinous rice of 1 weight part, the add-on of saccharifying enzyme is 0.001 weight part, the add-on of starch is 0.002 weight part, and the add-on of saccharifying enzyme is 0.003 weight part;
(3) preparation of distiller's yeast
It is that in 12% syrup, yeast accounts for 4% of syrup quality that active dry yeast is inoculated into mass percent concentration, and activation 2h, is then that 3% inoculum size is inoculated into yeast activated liquid in glutinous rice wine with dregs by mass percentage, cultivates 25h, makes distiller's yeast for 28 ℃～30 ℃;
(4) mixed fermentation of tealeaves liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid and step (2) gained glutinous rice wine with dregs are placed in to fermentor tank, the mass ratio of glutinous rice and tealeaves is 6:1, access step (3) gained is cultivated ripe distiller's yeast, stir, the fermentation of envelope cylinder, leavening temperature is 25 ℃-30 ℃, Primary Fermentation 7-10 days, secondary fermentation 7-10 days, obtains karusen;
(5) subsequent disposal
Karusen is proceeded in distiller and is distilled, separately, in, four sections, rear, tail gets respectively wine, head, that rear is got wine is few, in, that back segment is got wine is more; Wine after steaming is sealed in cylinder, segmentation storage, and in cool place, deposit more than 6 months at dry place, and after ageing, wine cognition becomes soft exquisiteness, sweet long, has improved the quality of wine, then filters with diatomite filter, the filling finished product that obtains.
Get embodiment 1-3 gained tea wine, measure its product performance, wherein the mensuration of ethanol content adopts Ebullioscope method, and the mensuration of polyphenol content adopts ferrous tartrate colorimetry, and the mensuration of caffeine content adopts ultraviolet spectrophotometry, the results are shown in Table 1.
Table 1
| Product | Ethanol content (%) | Polyphenol content (%) | Caffeine content (%) | Mouthfeel |
| Embodiment 1 | 15 | 1.15 | 0.65 | Just, mouthfeel is soft for aroma alcohol |
| Embodiment 2 | 38 | 1.20 | 1.03 | Just, mouthfeel is soft for aroma alcohol |
| Embodiment 3 | 22 | 1.08 | 0.88 | Just, mouthfeel is soft for aroma alcohol |
Can find out from result shown in table 1, the existing tea of tea wine that utilizes preparation method of the present invention to make and the delicate fragrance of wine, retained again the nutritive ingredient of tea, and polyphenol content, caffeine content be all in 1% left and right, has unique mouthfeel and good nourishing function.
Claims (2)
1. a preparation method for tea wine, is characterized in that, comprises the steps:
(1) preparation of tealeaves liquid
The hot water that tealeaves is put into 70-90 ℃ soaks, and the mass ratio of tea and water is 1:3-1:4, obtains tealeaves liquid;
(2) preparation of glutinous rice wine with dregs
Glutinous rice is after immersion, boiling, and the making beating that adds water, then adds zymin, at 80-100 ℃, be incubated 30-60min, temperature is down to 40-60 ℃, then adds zymin, insulation 2-4h, obtains glutinous rice wine with dregs, and described zymin is any one or its mixture in amylase, saccharifying enzyme or Daqu;
(3) preparation of distiller's yeast
Active dry yeast is inoculated in syrup, and the mass ratio that yeast accounts for syrup is 3-5%, and activation 1-3h for the inoculum size of 2-4% is inoculated into yeast activated liquid in glutinous rice wine with dregs, cultivates 20-30h by mass percentage, makes distiller's yeast;
(4) mixed fermentation of tealeaves liquid and glutinous rice wine with dregs
Step (1) gained tealeaves liquid and step (2) gained glutinous rice wine with dregs are placed in to fermentor tank, and the mass ratio of glutinous rice and tealeaves is 5:1-7:1, and access step (3) gained is cultivated ripe distiller's yeast, stirs, and fermentation, obtains karusen;
(5) subsequent disposal
By step (4) gained karusen distill, ageing, filtration, filling finished product.
2. the preparation method of a kind of tea wine according to claim 1, is characterized in that, in step (2), in the glutinous rice of 1 weight part, for the first time, the add-on of zymin is 0.001-0.005 weight part for the second time.
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| CN103305371B (en) * | 2013-06-26 | 2014-08-13 | 四川省广汉市常乐春酒厂（普通合伙） | Tea wine and preparation method thereof |
| CN103666993B (en) * | 2013-09-25 | 2015-10-14 | 红河五里冲生态茶业有限公司 | Tea leaf fermentation liquor and method for making |
| CN104357296B (en) * | 2014-12-02 | 2015-09-09 | 李镇阔 | A kind of tea wine and production method thereof |
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| CN108192797A (en) * | 2018-03-09 | 2018-06-22 | 浙江碧云天农业发展有限公司 | A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof |
| CN108330042A (en) * | 2018-03-09 | 2018-07-27 | 浙江碧云天农业发展有限公司 | A kind of production method of tea wine |
| CN108220066A (en) * | 2018-03-09 | 2018-06-29 | 浙江碧云天农业发展有限公司 | A kind of production method of tea wine |
| CN110628549A (en) * | 2019-09-30 | 2019-12-31 | 韦明尊 | Novel glutinous rice tea wine making process |
| CN112899099A (en) * | 2021-03-08 | 2021-06-04 | 安徽瑞思威尔科技有限公司 | Preparation process of fermented tea wine |
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