CN104694363A

CN104694363A - Preparation method of Anji white tea/wild oat tea wine

Info

Publication number: CN104694363A
Application number: CN201510096507.6A
Authority: CN
Inventors: 钱和; 成玉梁
Original assignee: Jiangnan University
Current assignee: Tibet Tibet highland barley Technology Co., Ltd.
Priority date: 2015-03-04
Filing date: 2015-03-04
Publication date: 2015-06-10
Anticipated expiration: 2035-03-04
Also published as: CN104694363B

Abstract

The invention relates to a preparation method of Anji white tea/wild oat tea wine, belonging to the technical field of wine beverage processing. The method comprises the following steps: material selection, wild oat wine brewage, tea leaching solution preparation, white sugar syrup decoction, spring water pretreatment and blending to obtain the finished product. In the preparation process, no additive is added, thereby completely maintaining the nutrients in the Anji white tea and wild oat wine. The optimal leaching temperature of the Anji white tea is 80 DEG C or so, and the prepared finished product is clear and transparent and comprises water-soluble and fat-soluble nutrients. The Anji white tea/wild oat tea wine has the tea aroma and the thick wild oat wine aroma. The Anji white tea/wild oat tea wine solves the problem of insufficient utilization of nutrients in the traditional tea, relieves the uncomfortableness caused by wine drinking, and has certain control actions on blood pressure and blood sugar.

Description

The preparation method of the white tea Highland Barley Tealeaf Wine in a kind of Anji

Technical field

The present invention relates to the preparation method of the white tea Highland Barley Tealeaf Wine in a kind of Anji, belong to Wine drink processing technique field.

Background technology

Drink tea the historical and cultural tradition having had more than 4500 year in China, culture of drinking is apart from the modern history also having more than 4000 year, and tea wine just progressively enters into the life of people as a kind of novel Wine drink.Namely tea wine take tealeaves as main raw material, filtration after lixiviate or biological fermentation, ageing, blends, and its characteristic not only containing wine, also keeps former perfume (or spice) and the color and luster of tea, have the effects such as stomach invigorating is promoted the production of body fluid, refreshment eyesight improving, disinfecting detoxifying.At present, the subject matter that other tea wine exists is that drink is not clarified and affected outward appearance, pesticide residue etc.In addition drinking of Wine drink has paralysis effect to human body, and long-term drinking may cause hypertension, the symptoms such as hyperlipidemia.Therefore preparation can meet the mouthfeel of wine, also can realize the clarification of physiological hygiene, safety, can improve nutritive value and the economic value added of raw material without the Novel tea wine added.Research display tealeaves inherently has hypotensive, reducing blood-fat, anti-aging effects, and the white tea in Anji is more better than other general teas, and it is more obvious comparatively speaking to aspect roles such as Human Physiology are healthy.Highland barley also has necessarily hypotensive, protection gastric mucosa effect simultaneously.At present, prepare a kind of white tea Highland Barley Tealeaf Wine in Anji of characteristic with the white tea in Anji, highland barley for raw material, there is not yet record.

Summary of the invention

The object of the invention is to provide the preparation method of the white tea Highland Barley Tealeaf Wine in a kind of Anji, solves the injury to human body brought of drinking, slows down blood sugar, blood pressure rises the pressure brought to human body from dietary point.Technically, overcome the later stage precipitation generation of other tea wine existence, the decay of color and luster unclarity, tea-polyphenol to problems such as the impact of mouthfeel and pesticide residue simultaneously.

For achieving the above object, the present invention adopts technical scheme:

A preparation method for the white tea Highland Barley Tealeaf Wine in Anji, key step is: highland barley is selected materials, the white tea in Anji is selected materials, spring pre-treatment, barley wine brewing, the white tea vat liquor in Anji are produced, white sugar syrup boils and allocates, specific as follows:

Highland barley is selected materials: dust removal of pneumatic separation, sand grains, and manually chooses except mould bad, insect pest highland barley;

The white tea in Anji is selected materials: dust removal of pneumatic separation, sand grains, and manually chooses except mould bad, insect pest, the white tea in general blue or green Anji;

Spring pre-treatment: draw pure spring, through process, is detected as qualified tap water, is subsequently applied to that barley wine boils, in step that tealeaves lixiviate, white sugar boil;

Barley wine brewing: choose high-quality highland barley, carry out pulverizing, boiling, Yang Leng, fermentation, distillation obtained number of degrees 45-55% afterwards barley wine;

Anji white tea vat liquor is produced: select the white tea in qualified Anji, pulverizes after being cleaned, and crosses 60 mesh sieves, and add 10-15 barley wine doubly, in 80 ± 5 DEG C of lixiviate 23-28min, it is for subsequent use that cooled and filtered obtains tealeaves vat liquor;

White sugar syrup boils: select white sugar, adds the spring after the process of 0.8 times, adds the citric acid of 1.8-2.3 ‰, is heated to 90 ± 5 DEG C, boils 25-30min, obtain white sugar syrup, and cooling is for subsequent use rapidly;

Allotment: zythepsary is obtained after barley wine, tealeaves vat liquor, white sugar syrup etc. allocates by a certain percentage, microwave ageing, sterilizing after leaving standstill for some time, judge, allocate again, namely filtration of degrading, filling, inspection, sealing, sterilizing, inspection obtain Anji white tea barley wine finished product.

Accompanying drawing explanation

Fig. 1 is the process flow sheet of the preparation method of the white tea Highland Barley Tealeaf Wine in a kind of Anji of the present invention.

Embodiment

The preparation method of the white tea Highland Barley Tealeaf Wine in a kind of Anji of the present invention, comprises following operation:

Highland barley is selected materials: dust removal of pneumatic separation, sand grains, and manually chooses except mould bad, insect pest highland barley.

The white tea in Anji is selected materials: dust removal of pneumatic separation, sand grains, and manually chooses except mould bad, insect pest, the white tea in general blue or green Anji.

Spring pre-treatment: draw sweet pure spring, by water treating equipment, produces qualified tap water, after be applied to that barley wine boils, in step that tealeaves lixiviate, white sugar boil.

Barley wine brewing: highland barley cleans up, can not be soaked in highland barley in water in the process for a long time; After pulverized; Add the process spring boiling of highland barley capacity 2/3rds, boiling limit, limit is stirred to ensure that highland barley is heated evenly, and boiling is absorbed to moisture by highland barley, confirms whether highland barley boils, if do not have, continues the boiling that adds water, until boil to medium well; Get lower pot body, naturally cooling 20-30min, treat that moisture is blotted completely, highland barley temperature sprinkles distiller's yeast when reaching 65 ± 5 DEG C, needs to control highland barley temperature before spreading distiller's yeast, too highly too lowly all can affect mouthfeel, fill pot after having spread distiller's yeast, control temperature of boiler and be not less than 25 DEG C, ferment; Distillation after fermentation, the barley wine of obtained number of degrees 45-55%.

Anji white tea vat liquor is produced: select the white tea in qualified Anji, pulverizes after being cleaned, and crosses 60 mesh sieves, to ensure that tealeaves nutritional factor can leach as much as possible completely, ensures the stability of product; Because the white tea tealeaves in Anji is delicate, brew most suitable in temperature at 80 DEG C, nutritive ingredient now can not be destroyed, and millet paste is clarified, fragrance is pure, therefore can add 10-15 barley wine doubly, in 80 ± 5 DEG C of lixiviate 23-28min, it is for subsequent use that cooled and filtered obtains tealeaves vat liquor, take barley wine as vat liquor, both extracted fat-soluble nutritional factor, also extract water miscible nutritional factor, and reduce the existence of insoluble substance.

White sugar syrup boils: select white sugar, adds the spring after the process of 0.8 times, adds the citric acid of 1.8-2.3 ‰, is heated to 90 ± 5 DEG C, boils 25-30min, obtain white sugar syrup, and cooling is for subsequent use rapidly.

Allotment: zythepsary is obtained after tealeaves vat liquor (containing barley wine) 73.8%, white sugar syrup 3.4%, spring 22.8% allocate in proportion, microwave ageing, sterilizing after leaving standstill for some time, judge, allocate again, namely filtration of degrading, filling, inspection, sealing, sterilizing, inspection obtain Anji white tea barley wine finished product.

Embodiment one: the preparation method of the white tea Highland Barley Tealeaf Wine in a kind of Anji, adopts following processing step: dust removal of pneumatic separation, sand grains, and manually choose except mould bad, insect pest highland barley; Dust removal of pneumatic separation, sand grains, and manually choose except mould bad, insect pest, the white tea in general blue or green Anji; Draw sweet pure spring, by water treating equipment, produce qualified tap water, after be applied to that barley wine boils, in step that tealeaves lixiviate, white sugar boil; Get 2000 grams, the highland barley after cleaning, pulverize, add 1300mL water, boiling limit, limit is stirred to ensure that highland barley is heated evenly, until boil to medium well; Get lower pot body, naturally cool to highland barley temperature and about reach 65 ± 5 DEG C, sprinkle distiller's yeast, after having spread distiller's yeast, fill pot, with cotton-wadded quilt parcel, ferment; Distillation after fermentation, the barley wine of obtained number of degrees 45-55%; Take 100 grams of white tea in selected Anji, selection by winnowing removal of impurities, pulverize after cleaning, cross 60 mesh sieves, add the barley wine of 1300mL, in 80 DEG C of lixiviate 27min, cold filtration, for subsequent use; Get white sugar 10 grams, add the spring after the process of 8mL, add the citric acid of 1.8-2.3 ‰, be heated to 90 DEG C, boil 27min, obtain white sugar syrup, cooling is for subsequent use rapidly; Zythepsary is obtained after tealeaves vat liquor (containing barley wine) 73.8%, white sugar syrup 3.4%, spring 22.8% allocates in proportion, microwave ageing, sterilizing after leaving standstill for some time, judge, allocate again, namely filtrations of degrading, filling, inspection, sealing, sterilizing, inspection obtain Anji white tea barley wine finished product.

The preparation method of the white tea Highland Barley Tealeaf Wine in a kind of Anji of the present invention, following benefit function is had: the white tea in Anji has distinctive delicate fragrance compared with existing common tea wine, the special odor that barley wine exists can be covered, many effectiveness factors useful to human body are had in the white tea of highland barley and Anji, both functional components complement each other, to reducing blood-fat, blood pressure, blood sugar, there is coordinative role, both combinations can be met the mouthfeel of wine, also can realize physiological hygiene.

Claims

1. a preparation method for the white tea Highland Barley Tealeaf Wine in Anji, is characterized in that the selection of raw material:

(1) tealeaves chosen is the white tea in Anji, its high-end fresh and tender feature, and the optimum temperuture that it is extracted is lower, can reduce the loss of nutritive ingredient;

(2) select the white tea in Anji and highland barley to arrange in pairs or groups, mask the taste of barley wine with the fragrance of tealeaves, washed away with the stimulation of barley wine drink tea flat, both complement each other.

2. claim 1, is characterized in that the effectiveness of raw material: tealeaves inherently have sober up, the characteristic of hypotensive, blood fat, in addition, the white tea in Anji is also rich in can the γ-aminobutyric acid of hypotensive, blood fat, is a Gospel concerning the human consumer on wine table; Barley wine can not be violent as white wine, but also contains the characteristic of white wine, and highland barley also has protection gastric mucosa, the effect such as hypoglycemic.

3. claim 1, is characterized in that the selection of vat liquor: needed for the white tea in Anji, extraction temperature is lower, can be directly vat liquor with the barley wine made, and ensure that water-solublely all to be extracted with fat-soluble nutrients composition simultaneously, decreases the loss of nutritive ingredient.