CN104962445A - Preparation method for green tea wine and application of green tea wine - Google Patents
Preparation method for green tea wine and application of green tea wine Download PDFInfo
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Abstract
The invention discloses a preparation method for green tea wine. The preparation method comprises the following steps of S1, taking fresh tea leaves for airing, then performing enzyme deactivation, controlling the temperature of enzyme deactivation to be 290 to 310 DEG C, performing smothered enzyme deactivation for 2 to 4 minutes, then thoroughly frying the tea leaves for 3 to 5 minutes, and kneading and frying the tea leaves to obtain green tea; S2, performing temperature rise and heating on the green tea, mixing the heated green tea with sorghum for wetting and steaming materials; S3, adding distiller's yeast and yeast into first grain raw materials obtained in the S2 for fermenting large dregs; S4, adding rice hulls into the fermented large dregs, and then performing distillation and solid-liquid separation to obtain large dreg wine and second grains, wherein the large dreg wine is the green tea wine. According to the green tea wine prepared according to the scheme, the wine yield is higher, effective ingredients are retained to the maximum extent, the mouthfeel and the quality of the green tea wine are effectively improved, and the problems that the green tea medicated wine is mostly prepared by soaking, and the pharmacological function of the green tea wine is limited due to the fact that green tea medicated wine difficultly simultaneously guarantees the wine yield and effective ingredients are solved.
Description
Technical field
The present invention relates to functional liquor preparation field, be specifically related to a kind of preparation method and application thereof of green tea wine.
Background technology
Medicinal liquor therapy is unique therapy of the traditional Chinese medical science, and for thousands of years, motherland's medicine have accumulated rich experience in medicinal liquor use.Medicinal liquor is the combination of medicine and wine, and wherein " medicine " is Chinese medicine, and toxic side effect is little, makes the oral or external application of rear confession; Wherein " wine " is that cereal and bent brew form, and taste is sweet arduous, have out that long-pending stagnation resolvation, temperature logically loosely to be trembled with fear, the accumulated temperature stomach that disappears, dredge the channels, effect of nourishing and fit keeping function; The two coordinates, and medicine increases alcoholic strength, wine and helps medicine capable, illly can cure the disease, anosis can body-building, effect is very large.
In recent years, along with living standards of the people improve constantly, medicinal liquor is more and more subject to people's attention and likes.Meanwhile, owing to have employed advanced production technique, and strengthen herbal pharmacology research, the quality of medicinal liquor is greatly improved, and kind is also abundanter, by the whole world is favored.
Green tea is a kind of drink originating from China and made by tea tree leaf or bud, and separately record in Compendium of Material Medica, green tea is a kind of important medicinal and edible Chinese medicine.Modern scientific research confirms, green tea is really containing the composition useful to HUMAN HEALTH, and as tea-polyphenol, trimethyl-xanthine, tannic acid etc., they make tealeaves have anti-oxidant, lipopenicillinase, clearing away summer heat, spirit refreshing and eye-brightening, eliminate indigestion and phlegm, the pharmacological action such as to sober up of detoxifying.
But seldom seeing in the market with green tea is medicinal liquor prepared by raw material, especially not seeing with green tea is the medicinal liquor that raw material carries out fermented soy.No matter be health promoting wine that family's preparation or commercially available prod great majority are all green tea drink or are soaked in wine by green tea.Health promoting wine wherein forms by blending after soak green tea in wine, and not only mouthfeel is dry and astringent, and to the extraction of effective constituent in green tea and stripping quantity limited, make the content of green tea in medicinal liquor " medicine " very low, but also easily cause the waste of precious green tea medicinal material.Therefore, how to develop the preparation technology of green tea medicinal material further, how to play the pharmaceutical use of green tea further, will the trend of green tea medicinal liquor exploitation be become.
Liquor is a kind of common and wine-making technology of main flow in prior art, it is generally main brewing materials with Chinese sorghum, have warm in nature, can dredge the channels, promoting the circulation of qi and blood, exempt from numbness dissipating bind, ward off and dislike by the advantage such as dirty, and alcoholic strength is higher, for the main making method of the especially high number of degrees wine of common white wine, and be obviously different from existing based on brewing low degree number rice wine, take glutinous rice as the fermented soy technique of main brewing materials.With Chinese sorghum be simultaneously that brewing materials has again that the yield of liquor is high, fermentation time can enter relatively easily in medicinal material histocyte, promote displacement and diffusion, make the advantages such as the effective constituent in medicinal material and wine body fully merge.
But, although green tea has good medicinal effect, but because green tea has wide spectrum, potent antibacterial effect, participate in fermentation during its large usage quantity and can affect the yield of liquor, especially, for the Chinese sorghum liquor be good at the yield of liquor, its impact is even more serious, and the content again due to its starch, glucose is few, very easily cause wine body to turn sour, and then destroy vinosity.This is also that existing green tea medicinal liquor is all based on reason that is brewed and the rarely seen fermented type liquor containing green tea on the market.Even if having, in order to ensure the yield of liquor, its effective component is also few.Therefore, namely what primarily solve for the deep development of green tea wine is the problem that green tea wine the yield of liquor and its effective component are difficult to make the best of both worlds.
Summary of the invention
For this reason, technical problem solved by the invention is that green tea medicinal liquor in prior art is difficult to ensure the yield of liquor and effective constituent simultaneously and then causes green tea medicinal liquor mainly with the problem of soaking preparation, making its drug effect limited, and then by conducting in-depth research brewing process in distillation type green tea wine, provide a kind of both ensured preparation method and application thereof that higher the yield of liquor maximizes the green tea wine realizing green tea medicinal effect simultaneously.
For solving the problems of the technologies described above, the invention provides a kind of preparation method of green tea wine, comprising the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 65% ~ 75%, and then completed by described fresh leaf, the temperature completed described in control is 290-310 DEG C, elder generation is vexed kills 2-4min, then thoroughly fry 3-5min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, described green tea carried out intensification heating 50-70min, temperature controls to change in gradient in 90-110 DEG C, then described green tea is got according to the ratio that described green tea accounts for 8-15wt%, Chinese sorghum accounts for 85-92wt% and described Chinese sorghum is raw material, mixing after pulverizing after mixing or pulverizing;
Add after the water of 80-100 DEG C accounting for described green tea and described Chinese sorghum mixture total weight amount 40-50wt% carries out profit crushed grain process 13-15h again, carry out loaded steamer steaming 70-100min, described steaming temperature controls to change in gradient in 70-100 DEG C, obtains the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, add the water of 5-10 DEG C that accounts for described raw material gross weight 20-24wt%, add the Daqu of the 8-10wt% accounting for raw material gross weight and the dry yeast of 0.2-0.3wt% after Yang Leng, control into pond temperature 14-20 DEG C, carry out large slag fermentation 25-28 days;
S4, get the described large slag after fermentation, add the rice husk accounting for described raw material gross weight 5-10wt% and mix rear loaded steamer distillation 1.5-2h, solid-liquid separation obtains large slag wine and the second grain grain, to obtain final product.
The preparation method of described green tea wine, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 70%, and then completed by described fresh leaf, the temperature completed described in control is 300 DEG C, elder generation is vexed kills 3min, then thoroughly fry 4min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, described green tea carried out intensification heating 50-70min, temperature controls to change in gradient in 90-110 DEG C, then described green tea is got according to the ratio that described green tea accounts for 10-12wt%, Chinese sorghum accounts for 88-90wt% and described Chinese sorghum is raw material, mixing after pulverizing after mixing or pulverizing;
Add after the water of 90-100 DEG C accounting for described green tea and described Chinese sorghum mixture total weight amount 43-47wt% carries out profit crushed grain process 13-15h again, carry out loaded steamer steaming 70-100min, described steaming temperature controls to change in gradient in 70-100 DEG C, obtains the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, add the water of 7-8 DEG C that accounts for described raw material gross weight 22-23wt%, add the Daqu of the 9wt% accounting for raw material gross weight and the dry yeast of 0.25wt% after Yang Leng, control into pond temperature 17 DEG C, carry out large slag fermentation 26-27 days;
S4, get the described large slag after fermentation, add the rice husk accounting for described raw material gross weight 7-8wt% and mix rear loaded steamer distillation 1.8h, solid-liquid separation obtains large slag wine and the second grain grain, to obtain final product.
The preparation method of described green tea wine, after described step S4, also comprises:
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 0-5 DEG C that accounts for described raw material gross weight 15-20wt%, add the Daqu of the 6-8wt% accounting for raw materials quality and the yeast of 0.06-0.1wt% after Yang Leng, control to be 14-20 DEG C into pond temperature and carry out two slag fermentation 25-28 days;
S6, get gained two slag after fermentation, add the rice husk accounting for described two slag weight 5-10wt% and mix rear loaded steamer distillation 1.5-2h, separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
The preparation method of described green tea wine, after described step S4, also comprises:
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 3 DEG C that account for described raw material gross weight 17wt%, raise cold after add the Daqu of the 7wt% accounting for raw materials quality and the yeast of 0.08wt%, control to be 17 DEG C into pond temperature and carry out two slags and ferment 27 days;
S6, get described two slags after fermentation, add the rice husk accounting for described two slag weight 8wt% and mix rear loaded steamer distillation 1.8h, separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
The preparation method of described green tea wine, the gradient alternating temperature program of the intensification heating of described green tea is specially: temperature is warming up to 97-100 DEG C by 90-93 DEG C fast, and keeps 15-20min; Be rapidly heated subsequently to 103 DEG C, and keep 15-20min; Be rapidly heated to 105-108 DEG C subsequently, and keep 15-20min; Be rapidly heated subsequently to 110 DEG C, and keep 5-10min.
The preparation method of described green tea wine, the gradient alternating temperature program of described steaming heating is specially: temperature is warming up to 78-80 DEG C by 70-73 DEG C fast, and keeps 15-20min; Be rapidly heated to 83-85 DEG C subsequently, and keep 15-20min; Be rapidly heated to 90-93 DEG C subsequently, and keep 15-20min; Be rapidly heated subsequently to 100 DEG C, and keep 10-20min; Fast cooling is to 85-90 DEG C subsequently, and keeps 15-20min.
The preparation method of described green tea wine, also comprises in step s 2, and adding other conventional medicinal material is the step of raw material.
In described step S2, described pulverising step is pulverized described green tea as fine powder accounts for more than 30% of green tea gross weight, described Chinese sorghum pulverizing is 4,6,8 lobes/grain.
The preparation method of described green tea wine, described yeast is aroma-producing active dry yeast.
The invention provides a kind of green tea wine prepared by above-mentioned method.
Present invention also offers the application of a kind of described green tea wine at preparation treatment hyperlipidemia, poor circulation and fatigable healthcare products.
The dose of described green tea wine is 25-100g/ time or 25-50mL time.
Technique scheme of the present invention has the following advantages compared to existing technology:
1, the preparation method of a kind of green tea wine of the present invention, by conducting in-depth research discovery to the brewing process of distillation type green tea wine, by optimizing the temperature that completes in step of completing, the time of green tea preparation process, make the enzyme generation passivation in green tea, stop the active drug composition generation enzymatic reactions such as the tea-polyphenol in enzyme and green tea, ensure that the active drug composition in green tea is not destroyed follow-up brewageing in fermenting process, thus ensure physical and chemical quality and the organoleptic quality of described green tea wine while improving the active drug component content in the green tea wine of preparation;
Kneading in step, by fresh leaf is kneaded as strip, be conducive to tealeaves and be heated evenly in follow-up heating steps, make the Titian of green tea abundant, ensure that the tea of green tea is aromatic strongly fragrant, long times of aftertaste, also contribute to controlling the content of antipathogenic composition in green tea and effective constituent simultaneously; In follow-up steaming step, ensure that tealeaves is heated evenly, steaming is complete; In subsequent fermentation step, fully can mix with other raw materials fully, ensure that tea is fragrant and coordinate with aroma, there is good mouthfeel and quality;
Then by carrying out gradient increased temperature heat treated to green tea before feeding intake, incremental carries out Titian to green tea, promote the fragrance of green tea to greatest extent, make tea perfume (or spice) in the green tea wine prepared simple and elegant, mellow, refined strongly fragrant, effectively can also control the content of the antipathogenic composition in green tea, avoid antipathogenic composition too high levels, suppress saccharomycetic activity, affect the fermentation step that green tea is follow-up, and then affect the yield of liquor of green tea wine; Meanwhile, gradient increased temperature can also retain the effective constituent in green tea to greatest extent, namely ensures that the content of effective constituent in green tea wine significantly improves, meets the picked-up of people for effective constituent in green tea greatly, meet nutritional requirement;
Then change the feed ratio of green tea and Chinese sorghum, control the temperature variation of steaming, and control the processing parameter in fermentation, distilation steps, effectively can improve mouthfeel, the quality of described green tea wine, tea is fragrant fully to be merged with aroma, and wine body is coordinated, and ensure that the maximization of effective constituent in green tea; And, when green tea adds with 8-15wt% addition, not only ensure that the addition of green tea is higher, improve effective constituent in green tea wine, also make the content of antipathogenic composition in described green tea in suitable scope simultaneously, do not affect the fermentation of green tea, improve the yield of liquor of obtained green tea wine, solve the problem that green tea medicinal liquor in prior art is difficult to ensure the yield of liquor and effective constituent simultaneously.
2, the preparation method of a kind of green tea wine of the present invention, when the content of described green tea is 10-12wt%, the yield of liquor of whole system up to 43-44.5%, only a little less than the yield of liquor that simple Chinese sorghum is fermented, and the green tea wine obtained no matter mouthfeel or quality all comparatively satisfaction.
3, the preparation method of a kind of green tea wine of the present invention, by by the green tea heat temperature raising in advance before feeding intake, gradient increased temperature is carried out in 90-110 DEG C, incremental carries out Titian to green tea, Titian can not only be carried out to greatest extent to green tea, the active drug composition in green tea can also be retained to greatest extent, effective medicament contg in brewed green tea wine is significantly improved, tea perfume (or spice) is elegant, long times of aftertaste, fully merge with aroma, harmonious happy, have splendid health-care effect concurrently while delicate mouthfeel enriches.
4, the preparation method of a kind of green tea wine of the present invention, changed in gradient in 70-100 DEG C by steaming process control temp, the mixture of Chinese sorghum and green tea in steaming time, ensure on the one hand to cook Chinese sorghum, ensure that green tea retains the effective pharmaceutical cpd in green tea to greatest extent on the other hand, the active drug composition being simultaneously convenient to green tea in follow-up fermentation step can replace fully and diffuse out, be dissolved in wine, effective medicament contg in brewed green tea wine is significantly improved, has effect of health care, especially at treatment hyperlipidemia, poor circulation and fatiguability aspect Be very effective.
5, the preparation method of a kind of green tea wine of the present invention, vinasse can be processed into animal-feed, improve the utilization ratio of processing waste, reduce the preparation cost of green tea wine.
Experimental example
Experimental example 1 sense organ and physical and chemical testing
According to " liquor spirituous and liqueur hygiene standard " (GB2757-81), sense organ and physical and chemical testing are carried out to green tea wine obtained in following embodiment 1-8.
Physical and chemical testing index and test result as shown in the table:
| Physical and chemical testing project | Test result |
| Methyl alcohol (g/100mL) | ≤0.04 |
| Potato spirit (g/100mL) | ≤0.20 |
| Plumbous (mg/L is in Pb) | ≤1 |
| Manganese (mg/L is in Mn) | ≤2 |
According to " fen-flavor type white spirit national standard " (GB/T 10781.2-2006), sensory testing is carried out to green tea wine obtained in above-described embodiment 1-8.
Sensory testing's standard: transparent liquid, without precipitated impurities, without foreign odor, peculiar smell; Test result is as follows:
| Sensory testing's project | Test result |
| Color and luster and outward appearance | Colourless or micro-Huang, limpid transparent, no suspended substance, without precipitation |
| Fragrance | Having the fragrant and ethyl acetate of tea is the gracefulness of main body, the compound fragrance of harmony |
| Taste | The soft coordination of wine body, sweet refreshing clean, aftertaste is long |
| Style | There is this product typical style |
According to " fen-flavor type white spirit national standard " (GB/T 10781.2-2006), physical and chemical testing is carried out to the high wine (alcoholic strength is 41-68) in green tea wine obtained in above-described embodiment 1-8, test index and result as follows:
| Physical and chemical testing project | Test result |
| Alcoholic strength (%vol) | 41-68 |
| Total acid (with acetometer) (g/L) >= | 0.40 |
| Total fat (in ethyl acetate) (g/L) >= | 1.00 |
| Ethyl acetate (g/L) | 0.60-2.60 |
| Solid substance (g/L)≤ | 0.40 |
According to " fen-flavor type white spirit national standard " (GB/T 10781.2-2006), physical and chemical testing is carried out to the low alcohol (alcoholic strength is 25-40) in green tea wine obtained in above-described embodiment 1-8, test index and result as follows:
| Physical and chemical testing project | Test result |
| Alcoholic strength (%vol) | 25-40 |
| Total acid (with acetometer) (g/L) >= | 0.25 |
| Total fat (in ethyl acetate) (g/L) >= | 0.70 |
| Ethyl acetate (g/L) | 0.40-2.20 |
| Solid substance (g/L)≤ | 0.70 |
Visible, the preparation-obtained green tea wine of the present invention all meets national product standard of the same trade.
Experimental example 2 the yield of liquor is tested
Green tea wine obtained in above-described embodiment 1-14 and reference examples 1 and 2 and Kaoliang spirit are carried out to the yield of liquor test and taste and appraise contrast.
Quality/Chinese sorghum quality × 100% of the yield of liquor (%)=product 65 degree of wine;
Test result is as follows:
| The yield of liquor (%) | Taste and appraise contrast | Green tea ratio (%) | |
| Embodiment 1 | 43.7 | Tea perfume (or spice) is simple and elegant, naturally coordinates, lingering fragrance | 8 |
| Embodiment 2 | 38.6 | Tea perfume (or spice) is simple and elegant, graceful pure, Hui Tian | 15 |
| Embodiment 3 | 42.0 | Tea perfume (or spice) is simple and elegant, mellow refined strongly fragrant | 15 |
| Embodiment 4 | 43.3 | Tea perfume (or spice) is simple and elegant, and Gan Lie feels well only | 12 |
| Embodiment 5 | 44.1 | Tea perfume (or spice) is simple and elegant, mellow, and taste is long | 10 |
| Embodiment 6 | 44.4 | Tea perfume contains and does not leak, graceful fine and smooth | 10 |
| Embodiment 7 | 44.5 | Tea perfume contains and does not leak, pure exquisiteness | 10 |
| Embodiment 8 | 44.1 | Tea perfume is outstanding, harmonious happy happy | 12 |
| Embodiment 9 | 44.8 | Tea perfume (or spice) is simple and elegant, naturally coordinates, lingering fragrance | 5 |
| Embodiment 10 | 36.4 | Tea is aromatic strongly fragrant, and pure coordination, taste is long | 20 |
| Embodiment 11 | 29 | Tea is aromatic strongly fragrant, and pure coordination, taste is long | 30 |
| Embodiment 12 | 21 | Tea is aromatic strongly fragrant, naturally pure | 40 |
| Embodiment 13 | 17 | Tea is aromatic strongly fragrant, alcohol and coordination | 50 |
| Embodiment 14 | 14 | Tea is aromatic strongly fragrant, alcohol and coordination | 60 |
| Reference examples 1 | ＜1 | Tail water taste, acid | 100 |
| Reference examples 2 | 45.3 | Delicate fragrance is pure, coordination taste is long | 0 |
Visible, when described green tea accounts for the 8-15% of raw material weight, described green tea is just in the yield of liquor and health-care effect, mouthfeel, and quality is better.
Experimental example 3 health-care effect is tested
Drug effect and health-care effect test are carried out to Kaoliang spirit prepared by green tea wine obtained in following embodiment 1,5 and reference examples 2:
Take off and state embodiment 1, green tea wine obtained in 5 and Kaoliang spirit prepared by reference examples 2 are cold shut to the trick that 100 regular degree are different respectively, hyperlipidemia, fatiguability crowd has carried out health-care effect test, and (every day respectively takes 1 time sooner or later, each 30mL), result shows, after taking three months continuously, the trick of taking 86 patients of the obtained green tea wine of embodiment 1 is cold shut, hyperlipidemia, fatiguability phenomenon all has and obviously alleviates, the trick of taking 97 patients of the obtained green tea wine of embodiment 5 is cold shut, hyperlipidemia, fatiguability phenomenon all has and obviously alleviates, and the patient taking pure Kaoliang spirit is without obviously alleviating phenomenon, illustrate that this green tea wine has significantly to stimulate circulation, the health-care effect of reducing blood-fat and elimination people fatigue.
Embodiment
In order to make the object, technical solutions and advantages of the present invention clearly, below embodiments of the present invention are described in further detail.
In following embodiment, described Chinese sorghum and described rice husk are purchased from brewery of Shanxi Province orchid blue or green Wine Co., Ltd; Described green tea fresh leaves is purchased from Kai County, Chongqing City; Described Daqu is purchased from the blue or green Wine Co., Ltd of Shanxi Province orchid; Described high reactivity SHENGXIANG yeast is commercially available.
Embodiment 1
The present embodiment provides a kind of preparation method of green tea wine, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 65%, and then completed by described fresh leaf, the temperature completed described in control is 310 DEG C, elder generation is vexed kills 2min, then thoroughly fry 5min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, described green tea carried out intensification heating 50min, temperature controls to change in gradient in 90-110 DEG C, then getting described green tea 8kg and Chinese sorghum 92kg is raw material, mixing after pulverizing after mixing or pulverizing, after the water adding 80 DEG C of 40kg again carries out profit crushed grain process 13h, carry out loaded steamer steaming 100min, described steaming temperature controls to change in gradient in 70-100 DEG C, obtains the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, adds the water of 5 DEG C of 20kg, raise cold after add the Daqu of 10kg and the dry yeast of 0.2kg, control into pond temperature 20 DEG C, carry out large slag and ferment 25 days;
S4, get the described large slag after fermentation, the rice husk adding 5kg mixes rear loaded steamer distillation 2h, and solid-liquid separation obtains large slag wine and the second grain grain, to obtain final product.
Embodiment 2
The present embodiment provides a kind of preparation method of green tea wine, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 75%, and then completed by described fresh leaf, the temperature completed described in control is 290 DEG C, elder generation is vexed kills 4min, then thoroughly fry 3min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, then described green tea is carried out intensification heating 70min, temperature controls to change in gradient in 90-110 DEG C, then described green tea 15kg and Chinese sorghum 85kg is got, mixing after pulverizing after mixing or pulverizing, after the water adding 100 DEG C of 50kg again carries out profit crushed grain process 15h, carry out loaded steamer steaming 70min, described steaming temperature controls to change in gradient in 70-100 DEG C, obtains the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, adds the water of 10 DEG C of 24kg, raise cold after add the Daqu of 8kg and the dry yeast of 0.3kg, control into pond temperature 14 DEG C, carry out large slag and ferment 28 days;
S4, get the described large slag after fermentation, the rice husk adding 10kg mixes rear loaded steamer distillation 1.5h, and solid-liquid separation obtains large slag wine and the second grain grain, to obtain final product.
Embodiment 3
The present embodiment provides a kind of preparation method of green tea wine, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 70%, and then completed by described fresh leaf, the temperature completed described in control is 300 DEG C, elder generation is vexed kills 3min, then thoroughly fry 4min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, then described green tea is carried out intensification heating 70min, temperature controls to change in gradient in 90-110 DEG C, then described green tea 15kg and Chinese sorghum 85kg is got, mixing after pulverizing after mixing or pulverizing, after the water adding 90 DEG C of 50kg again carries out profit crushed grain process 15h, carry out loaded steamer steaming 70min, described steaming temperature controls to change in gradient in 70-100 DEG C, obtains the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, adds the water of 10 DEG C of 24kg, raise cold after add the Daqu of 8kg and the dry yeast of 0.3kg, control into pond temperature 14 DEG C, carry out large slag and ferment 28 days;
S4, get the described large slag after fermentation, the rice husk adding 10kg mixes rear loaded steamer distillation 1.5h, and solid-liquid separation obtains large slag wine and the second grain grain, for subsequent use;
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 5 DEG C of 15kg, raise cold after add the Daqu of 6kg and the yeast of 0.1kg, control to be 14 DEG C into pond temperature and carry out two slags and ferment 25 days;
S6, get gained two slag after fermentation, the rice husk adding 5kg mixes rear loaded steamer distillation 2h, and separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
Embodiment 4
The present embodiment provides a kind of preparation method of green tea wine, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step,
Specific as follows, the moisture in described fresh leaf airing to described fresh leaf is down to 68%, and then completed by described fresh leaf, the temperature completed described in control is 305 DEG C, elder generation is vexed kills 2.5min, and then thoroughly fry 4.5min, kneading described fresh leaf is strip, carry out frying, obtain described green tea, for subsequent use;
S2, then described green tea is carried out intensification heating 60min, temperature controls to change in gradient in 90-110 DEG C, then described green tea 12kg and Chinese sorghum 88kg is got, mixing after pulverizing after mixing or pulverizing, after the water adding 95 DEG C of 43kg again carries out profit crushed grain process 14h, carry out loaded steamer steaming 75min, described steaming temperature controls to change in gradient in 70-100 DEG C, obtains the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, adds the water of 8 DEG C of 22kg, raise cold after add the Daqu of 9kg and the dry yeast of 0.25kg, control into pond temperature 17 DEG C, carry out large slag and ferment 27 days;
S4, get the described large slag after fermentation, the rice husk adding 8kg mixes rear loaded steamer distillation 1.8h, and solid-liquid separation obtains large slag wine and the second grain grain, for subsequent use;
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 0 DEG C of 20kg, raise cold after add the Daqu of 8kg and the yeast of 0.06kg, control to be 20 DEG C into pond temperature and carry out two slags and ferment 28 days;
S6, get gained two slag after fermentation, the rice husk adding 10kg mixes rear loaded steamer distillation 1.5h, and separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
Embodiment 5
The present embodiment provides a kind of preparation method of green tea wine, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 70%, and then completed by described fresh leaf, the temperature completed described in control is 295 DEG C, elder generation is vexed kills 3.5min, then thoroughly fry 3.5min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, then described green tea is carried out intensification heating 60min, temperature controls to change in gradient in 90-110 DEG C, and described gradient alternating temperature program is specially: temperature is warming up to 100 DEG C by 90 DEG C fast, and keeps 15min; Be rapidly heated subsequently to 103 DEG C, and keep 15min; Be rapidly heated subsequently to 108 DEG C, and keep 20min; Be rapidly heated to 110 DEG C subsequently, after keeping 10min, then get that described green tea 10kg is crushed to that fine powder accounts for green tea gross weight more than 30%, get Chinese sorghum 90kg be crushed to Chinese sorghum 4 ?8 lobes/grain, to mix, then after the water of 80 DEG C adding 47kg carries out profit crushed grain process 14h, carry out loaded steamer steaming 90min, described steaming temperature controls to change in gradient in 70-100 DEG C, and described steaming gradient alternating temperature program is specially: temperature is warming up to 80 DEG C by 70 DEG C fast, and keeps 20min; Be rapidly heated subsequently to 83 DEG C, and keep 15min; Be rapidly heated subsequently to 90 DEG C, and keep 20min; Be rapidly heated subsequently to 100 DEG C, and keep 20min; Fast cooling to 85 DEG C subsequently, and keep 15min to obtain the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, adds the water of 7 DEG C of 23kg, raise cold after add the Daqu of 9kg and the dry yeast of 0.25kg, control into pond temperature 17 DEG C, carry out large slag and ferment 26 days;
S4, get the described large slag after fermentation, the rice husk adding 7kg mixes rear loaded steamer distillation 1.8h, and solid-liquid separation obtains large slag wine and the second grain grain, for subsequent use;
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 3 DEG C of 17kg, raise cold after add the Daqu of 7kg and the yeast of 0.08kg, control to be 17 DEG C into pond temperature and carry out two slags and ferment 27 days;
S6, get gained two slag after fermentation, the rice husk adding 8kg mixes rear loaded steamer distillation 1.8h, and separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
Embodiment 7
The present embodiment provides a kind of preparation method of green tea wine, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 70%, and then completed by described fresh leaf, the temperature completed described in control is 298 DEG C, elder generation is vexed kills 3min, then thoroughly fry 4min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, then described green tea is carried out intensification heating 50min, temperature controls to change in gradient in 90-110 DEG C, and described gradient alternating temperature program is specially: temperature is warming up to 97 DEG C by 93 DEG C fast, and keeps 15min; Be rapidly heated subsequently to 103 DEG C, and keep 15min; Be rapidly heated subsequently to 105 DEG C, and keep 15min; Be rapidly heated to 110 DEG C subsequently, after keeping 5min, then get that described green tea 10kg is crushed to that fine powder accounts for green tea gross weight more than 30%, get Chinese sorghum 90kg be crushed to Chinese sorghum 4 ?8 lobes/grain, after the water adding 100 DEG C of 47kg again carries out profit crushed grain process 14h, carry out loaded steamer steaming 100min, described steaming temperature controls to change in gradient in 70-100 DEG C, described steaming gradient alternating temperature program is specially: temperature is warming up to 78 DEG C by 73 DEG C fast, and keeps 20min; Be rapidly heated subsequently to 85 DEG C, and keep 20min; Be rapidly heated subsequently to 93 DEG C, and keep 20min; Be rapidly heated subsequently to 100 DEG C, and keep 20min; Fast cooling to 90 DEG C subsequently, and keep 20min, obtain the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, adds the water of 7 DEG C of 23kg, raise cold after add the Daqu of 9kg and the dry yeast of 0.25kg, control into pond temperature 17 DEG C, carry out large slag and ferment 26 days;
S4, get the described large slag after fermentation, the rice husk adding 7kg mixes rear loaded steamer distillation 1.8h, and solid-liquid separation obtains large slag wine and the second grain grain, for subsequent use;
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 3 DEG C of 17kg, raise cold after add the Daqu of 7kg and the yeast of 0.08kg, control to be 17 DEG C into pond temperature and carry out two slags and ferment 27 days;
S6, get gained two slag after fermentation, the rice husk adding 8kg mixes rear loaded steamer distillation 1.8h, and separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
Embodiment 8
The present embodiment provides a kind of preparation method of green tea wine, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 72%, and then completed by described fresh leaf, the temperature completed described in control is 305 DEG C, elder generation is vexed kills 3min, then thoroughly fry 4min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, then described green tea is carried out intensification heating 70min, temperature controls to change in gradient in 90-110 DEG C, and described gradient alternating temperature program is specially: temperature is warming up to 98 DEG C by 92 DEG C fast, and keeps 20min; Be rapidly heated subsequently to 103 DEG C, and keep 20min; Be rapidly heated subsequently to 107 DEG C, and keep 20min; Be rapidly heated to 110 DEG C subsequently, after keeping 10min, then get that described green tea 11kg is crushed to that fine powder accounts for green tea gross weight more than 30%, get Chinese sorghum 89kg be crushed to Chinese sorghum 4 ?8 lobes/grain, after the water adding 90 DEG C of 46kg again carries out profit crushed grain process 14h, carry out loaded steamer steaming 70min, described steaming temperature controls to change in gradient in 70-100 DEG C, described steaming gradient alternating temperature program is specially: temperature is warming up to 79 DEG C by 72 DEG C fast, and keeps 15min; Be rapidly heated subsequently to 84 DEG C, and keep 15min; Be rapidly heated subsequently to 92 DEG C, and keep 15min; Be rapidly heated subsequently to 100 DEG C, and keep 10min; Fast cooling to 88 DEG C subsequently, and keep 15min, obtain the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, adds the water of 7 DEG C of 23kg, raise cold after add the Daqu of 9kg and the dry yeast of 0.25kg, control into pond temperature 17 DEG C, carry out large slag and ferment 26 days;
S4, get the described large slag after fermentation, the rice husk adding 7kg mixes rear loaded steamer distillation 1.8h, and solid-liquid separation obtains large slag wine and the second grain grain, for subsequent use;
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 3 DEG C of 17kg, raise cold after add the Daqu of 7kg and the yeast of 0.08kg, control to be 17 DEG C into pond temperature and carry out two slags and ferment 27 days;
S6, get gained two slag after fermentation, the rice husk adding 8kg mixes rear loaded steamer distillation 1.8h, and separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
Embodiment 9
The preparation of green tea wine described in the present embodiment is all identical with the parameter of each step in embodiment 3, and its difference is only, in step S2, green tea is 5Kg, and Chinese sorghum is 95kg.
Embodiment 10
The preparation of green tea wine described in the present embodiment is all identical with the parameter of each step in embodiment 3, and its difference is only, in step S2, green tea is 20Kg, and Chinese sorghum is 80kg.。
Embodiment 11
The preparation of green tea wine described in the present embodiment is all identical with the parameter of each step in embodiment 3, and its difference is only, in step S2, green tea is 30kg, and Chinese sorghum is 70kg.
Embodiment 12
The preparation of green tea wine described in the present embodiment is all identical with the parameter of each step in embodiment 3, and its difference is only, in step S2, green tea is 40kg, and Chinese sorghum is 60kg.
Embodiment 13
The preparation of green tea wine described in the present embodiment is all identical with the parameter of each step in embodiment 3, and its difference is only, in step S2, green tea is 50kg, and Chinese sorghum is 50kg.
Embodiment 14
The preparation of green tea wine described in the present embodiment is all identical with the parameter of each step in embodiment 3, and its difference is only, in step S2, green tea is 60kg, and Chinese sorghum is 40kg.
Reference examples 1
The preparation of green tea wine described in the present embodiment is all identical with the parameter of each step in embodiment 3, and its difference is only, in step S2, green tea is 100kg, and Chinese sorghum is 0kg.
Reference examples 2
The preparation of green tea wine described in the present embodiment is all identical with the parameter of each step in embodiment 3, and its difference is only, in step S2, green tea is 0kg, and Chinese sorghum is 100kg.
Obviously, above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among protection scope of the present invention.
Claims (9)
1. a preparation method for green tea wine, is characterized in that, comprises the steps:
S1, get harvesting fresh tea leaf successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 65 ~ 75%, and then completed by described fresh leaf, the temperature completed described in control is 290-310 DEG C, elder generation is vexed kills 2-4min, then thoroughly fry 3-5min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, described green tea carried out intensification heating 50-70min, temperature controls to change in gradient in 90-110 DEG C, then described green tea is got according to the ratio that described green tea accounts for 8-15wt%, Chinese sorghum accounts for 85-92wt% and described Chinese sorghum is raw material, mixing after pulverizing after mixing or pulverizing;
Add after the water of 80-100 DEG C accounting for described green tea and described Chinese sorghum mixture total weight amount 40-50wt% carries out profit crushed grain process 13-15h again, carry out loaded steamer steaming 70-100min, described steaming temperature controls to change in gradient in 70-100 DEG C, obtains the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, add the water of 5-10 DEG C that accounts for described raw material gross weight 20-24wt%, add the Daqu of the 8-10wt% accounting for raw material gross weight and the dry yeast of 0.2-0.3wt% after Yang Leng, control into pond temperature 14-20 DEG C, carry out large slag fermentation 25-28 days;
S4, get the described large slag after fermentation, add the rice husk accounting for described raw material gross weight 5-10wt% and mix rear loaded steamer distillation 1.5-2h, solid-liquid separation obtains large slag wine and the second grain grain, to obtain final product.
2. the preparation method of green tea wine according to claim 1, is characterized in that, comprises the steps:
S1, get harvesting fresh tea leaf in its successively through airing, complete, knead and obtain green tea with frying step, specific as follows, moisture in described fresh leaf airing to described fresh leaf is down to 70%, and then completed by described fresh leaf, the temperature completed described in control is 300 DEG C, elder generation is vexed kills 3min, then thoroughly fry 4min, kneading described fresh leaf is strip, carries out frying, obtain described green tea, for subsequent use;
S2, described green tea carried out intensification heating 50-70min, temperature controls to change in gradient in 90-110 DEG C, then described green tea is got according to the ratio that described green tea accounts for 10-12wt%, Chinese sorghum accounts for 88-90wt% and described Chinese sorghum is raw material, mixing after pulverizing after mixing or pulverizing;
Add after the water of 90-100 DEG C accounting for described green tea and described Chinese sorghum mixture total weight amount 43-47wt% carries out profit crushed grain process 13-15h again, carry out loaded steamer steaming 70-100min, described steaming temperature controls to change in gradient in 70-100 DEG C, obtains the first grain grain;
S3, the first grain grain described in step S2 is gone out rice steamer, add the water of 7-8 DEG C that accounts for described raw material gross weight 22-23wt%, add the Daqu of the 9wt% accounting for raw material gross weight and the dry yeast of 0.25wt% after Yang Leng, control into pond temperature 17 DEG C, carry out large slag fermentation 26-27 days;
S4, get the described large slag after fermentation, add the rice husk accounting for described raw material gross weight 7-8wt% and mix rear loaded steamer distillation 1.8h, solid-liquid separation obtains large slag wine and the second grain grain, to obtain final product.
3. the preparation method of green tea wine according to claim 1 and 2, is characterized in that, after described step S4, also comprises:
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 0-5 DEG C that accounts for described raw material gross weight 15-20wt%, add after Yang Leng and account for the Daqu of raw material gross weight 6-8wt% and the dry yeast of 0.06-0.1wt%, control to be 14-20 DEG C into pond temperature and carry out two slag fermentation 25-28 days;
S6, get gained two slag after fermentation, add the rice husk accounting for described raw material gross weight 5-10wt% and mix rear loaded steamer distillation 1.5-2h, separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
4. the preparation method of green tea wine according to claim 3, is characterized in that, after described step S4, also comprises:
S5, the described second grain grain obtained by step S4 go out rice steamer, and add the water of 3 DEG C that account for described raw material gross weight 17wt%, add the Daqu of the 7wt% accounting for raw material gross weight and the dry yeast of 0.08wt% after Yang Leng, control to be 17 DEG C into pond temperature and carry out two slags and ferment 27 days;
S6, get described two slags after fermentation, add the rice husk accounting for described raw material gross weight 8wt% and mix rear loaded steamer distillation 1.8h, separating liquid obtains two slag wine;
S7, get described large slag wine and described two slag wine are blent, to obtain final product.
5. according to the preparation method of the arbitrary described green tea wine of claim 1-4, it is characterized in that, the gradient alternating temperature program of the intensification heating of described green tea is specially: temperature is warming up to 97-100 DEG C by 90-93 DEG C fast, and keeps 15-20min; Be rapidly heated subsequently to 103 DEG C, and keep 15-20min; Be rapidly heated to 105-108 DEG C subsequently, and keep 15-20min; Be rapidly heated subsequently to 110 DEG C, and keep 5-10min.
6. according to the preparation method of the arbitrary described green tea wine of claim 1-5, it is characterized in that, the gradient alternating temperature program of described steaming heating is specially: temperature is warming up to 78-80 DEG C by 70-73 DEG C fast, and keeps 15-20min; Be rapidly heated to 83-85 DEG C subsequently, and keep 15-20min; Be rapidly heated to 90-93 DEG C subsequently, and keep 15-20min; Be rapidly heated subsequently to 100 DEG C, and keep 10-20min; Fast cooling is to 85-90 DEG C subsequently, and keeps 15-20min.
7., according to the preparation method of the arbitrary described green tea wine of claim 1-6, it is characterized in that, described yeast is aroma-producing active dry yeast.
8. according to the green tea wine that the arbitrary described method of claim 1-7 prepares.
9. green tea wine according to claim 8 is in the application of preparation treatment hyperlipidemia, poor circulation and fatigable healthcare products.
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