CN105039087A - Tippy tea scent liquor and production technology thereof - Google Patents
Tippy tea scent liquor and production technology thereof Download PDFInfo
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- CN105039087A CN105039087A CN201510565414.3A CN201510565414A CN105039087A CN 105039087 A CN105039087 A CN 105039087A CN 201510565414 A CN201510565414 A CN 201510565414A CN 105039087 A CN105039087 A CN 105039087A
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Abstract
The invention discloses tippy tea scent liquor and a production technology thereof. Each kilogram of the tippy tea scent liquor is prepared from 350-370 parts of 64.8% vol fermented primary pulp tea liquor, 30-50 parts of white granulated sugar, 0.4-0.8 part of tea powder, 0.1-0.3 part of D-erythorbic acid and 0.3-0.4 part of tea essence. The 64.8% vol fermented primary pulp tea liquor is prepared from, by weight, 54-68 % of sorghum, 5-10 % of wheat, 15-18 % of corn, 4-8 % of glutinous rice, 8-10 % of rice and 0.4-1.0 % of tea. The tea liquor meets the requirement that mass customers pay attention to health care and health. The tea liquor enables the customers to spiritually have a liquor feeling and materially feel a tea flavor. The tea liquor has the effects of body building and disease prevention and treatment. The tea liquor is particularly suitable for meeting the social engagement requirement of people after 80's and 90's and young people of a new generation.
Description
Technical field
The invention belongs to wine brewing field, relate to a kind of tippy tea aromatic white spirit and production technique specifically.
Background technology
Tea and white wine belong to two kinds of different drinks since ancient times.
Tea, belongs to Theaceae, and be evergreen shrubs or dungarunga plant, plant is up to 1-6 rice.Tea tree likes moistening weather, and in Yangtze River in China basin, areas to the south extensively cultivates.Tea tree leaf makes tealeaves, soaked rear use.Tea tree planting 3 years just can picking leaves.The tender shoots growing 4-5 leaf is plucked in general clear and bright front and back, makes tea quality very good, belongs to treasure.Be widely current in the health promoting beverage in the world, originate from China.China's tea culture is of extensive knowledge and profound scholarship, the history that the Hans drink tea existing several thousand.The story that Three August Ones and the Five Lords's epoch just have the legendary god of farming to detoxify with tea.The major ingredient of tea is tea-polyphenol, trimethyl-xanthine, lipopolysaccharides etc., has and delays senility; Suppress cardiovascular disorder; Prevention and anticancer; Prevention and therapy radiation injury; Suppress and opposing virus; Beauty and skin care; Refreshment; Diuresis is recovered from fatigue; Lipopenicillinase is aid digestion; Protect the effects such as tooth improving eyesight.
White wine take Cereals as main raw material, with Daqu, little song or wheat bran and distiller's yeast etc. for saccharifying ferment, through boiling, saccharification, fermentation, distillation and the liquor made.Also known as liquor, white spirit, aquavit etc.Vinosity colourless (or micro-Huang) is transparent, and fragrant odour is pure, and entrance is sweet refreshing clean, and ethanol content is higher, through store aging after, have based on the compound fragrant of ester class.With bent class, distiller's yeast for saccharifying ferment, utilize starchiness (saccharic) raw material, through boiling, saccharification, fermentation, distillation, ageing with blend and all kinds of wine of brew.And stricti jurise is said, the assembled alcoholic drinks blent by edible ethanol and flavouring agent then can not be calculated and do is white wine, and should be referred to as containing spirituous beverage.
White wine is the distinctive a kind of liquor of China, be one of large liquor (brandy Brandy, whisky Whisky, vodka Vodka, gin Gin, Rum Rum, China white wine Spirit) in the world six, obtain through distillation after making wine unstrained spirits or fermentation by starch or saccharine material.
White wine is except the sodium containing minute quantity, copper, zinc, and hardly containing VITAMIN and calcium, phosphorus, iron etc., contained is only water and ethanol (alcohol).Tradition thinks that white wine has blood circulation and channel invigorating, helps the efficacy of a drug, improves a poor appetite, Ginseng Extract, cultivates one's taste, and makes people brisk and has the function of keeping out the cold and refreshing oneself.Drink a small amount of low alcohol white spirit and can expand thin vessels, the sugar degree in blood can be made to reduce, stimulate circulation, delay the deposition of the lipids such as cholesterol at vessel wall, to the recycle system and cardiovascular and cerebrovascular favourable.
Tea wine, just on the books as far back as period in ancient times, but tea wine is only rice wine leaching tea at that time, and not tea culture is combined with the blending of spirits culture.Also there is trial in modern age more, but tippy tea aromatic white spirit has no open source literature report.
Summary of the invention
The object of the invention is for the deficiency existing for above-mentioned prior art, and a kind of tippy tea aromatic white spirit and production technique are provided.
The present invention realizes the technical scheme that above-mentioned purpose takes: a kind of tippy tea aromatic white spirit, every kg tippy tea aromatic white spirit is made up of the raw material of following parts by weight: 64.8%vol fermentation juice tea wine 350-370 part, white sugar 30-50 part, tea powder 0.4-0.8 part, D-araboascorbic acid 0.1-0.3 part, tea essence 0.3-0.4 part; Wherein said 64.8%vol fermentation juice tea wine is made up of the raw material of following weight percent: Chinese sorghum 54 ~ 68%, wheat 5 ~ 10%, corn 15 ~ 18%, glutinous rice 4 ~ 8%, rice 8 ~ 10%, tealeaves 0.4 ~ 1.0%.
The production technique of above-mentioned tippy tea aromatic white spirit comprises the following steps:
1. liquor-making raw material by weight ratio: rice, glutinous rice, corn, Chinese sorghum, wheat five kinds of grains, will add the water yield 3% after raw material pulverizing, profit grain 6 hours;
2. the poor unstrained spirits of the liquor-making raw material after profit grain and solid state process mud cellar for storing things fermentation ends is got by grain grain proportioning 1:(4.5 ~ 5.0) mix, add the rice husk of 18 ~ 22%, weight ratio 1:(0.22 ~ 0.26 of grain and rice husk), grain, poor unstrained spirits, rice husk are mixed for subsequent use;
3. take selected Xinyang one-level tippy tea, after being ground into foam shape, directly add in the water of 85-90 DEG C and soak 4 hours, the weight ratio of tippy tea powder and water is 3:100, and it is for subsequent use that gained tea liquid is cooled to normal temperature;
4. get 50kg after the tea liquid being cooled to normal temperature being stirred, splash and carry out loaded steamer in mixing in 2200 ~ 2400kg grain grain for subsequent use of 2. producing of step, loaded steamer time controling, at 37-45 minute, proceeds circulation solid state fermentation;
5. the tea unstrained spirits of solid state fermentation and normal temperature tea liquid are mixed together by 50:1, after distillation Titian, extract tea wine, store 6 months in hold tank;
6. the storage 64.8%vol of 6 months ferment juice tea wine add pure water degree of falling to 28%vol and add 2/1000ths gacs process respectively 24 hours for subsequent use;
7. Maojian tea through physics grinding process, wear into very fine powder foam state, through spraying dry, become instant tea powder, be added in the processed rear tea wine of 64.8%vol, adding proportion is 0.4 ~ 0.8g tea powder/kg tea wine;
8. and then white sugar, tea essence, D-araboascorbic acid respectively in step 1. ratio add in tea wine, add dissolving item by item with acid order after first neutral;
9. through dissolving, filtering, the tea wine of clarification after 8 hours, chemical examination met inspecting standard after 12 hours by analysis, can filling, labeling, got product.
Principle of the present invention is: utilize the residual juice of tea after organic substance and inorganic substance extraction Titian, get back in the cellar for storing things of solid state fermentation, generate new tea smell material process.Containing protein, carbohydrate, phenols, alkaloid, organic acid, Mierocrystalline cellulose and inorganic metal ion in tealeaves.These material compositions, under microbial process, the product in physicochemical change generates various different substances and wine unstrained spirits Cereals is fermented dissolves each other symbiosis.In tealeaves, protein transduction turns to amino acid, final generation alcohol sweet substance.Alkaloid and organic acid generation neutralization reaction, improve microbe survival environment.Carbohydrate is converted into glucose in the effect of enzyme, and conversion of glucose is ethanol.Organic acid and second alcohols material generation chemical reaction generate the fragrant class material of ester.Mierocrystalline cellulose is also converted into glucose under diastatic action, finally generates ethanol.Inorganic metal ion supplements the necessary trace element of microbial growth.
The invention has the beneficial effects as follows: the present invention it catered to consumers in general and focused on maintenance, pay close attention to healthy requirement.This product of tea wine can allow human consumer that the sensation of wine can be found in spirit on material to realize again the taste of tea.Tea wine can not only improve the health, and can prevent and cure diseases.The release of tea wine adapts to 80 especially, the dinner party demand of after 90s and new generation of young.
Embodiment
The present invention is described further below in conjunction with embodiment.
embodiment 1
Tippy tea aromatic white spirit of the present invention, the tippy tea aromatic white spirit described in every kg is made up of the raw material of following parts by weight: 64.8%vol fermentation juice tea wine 355 parts, white sugar 35 parts, 0.5 part, tea powder, D-araboascorbic acid 0.15 part, 0.35 part, tea essence; Wherein said 64.8%vol fermentation juice tea wine is made up of the raw material of following weight percent: Chinese sorghum 56%, wheat 6%, corn 16%, glutinous rice 5%, rice 9%, tealeaves 0.6%.
The production technique of above-mentioned tippy tea aromatic white spirit comprises the following steps:
1. liquor-making raw material by weight ratio: rice, glutinous rice, corn, Chinese sorghum, wheat five kinds of grains, will add the water yield 3% after raw material pulverizing, profit grain 6 hours;
2. the poor unstrained spirits of the liquor-making raw material after profit grain and solid state process mud cellar for storing things fermentation ends is got by grain grain proportioning 1:(4.5 ~ 5.0) mix, add the rice husk of 18 ~ 22%, weight ratio 1:(0.22 ~ 0.26 of grain and rice husk), grain, poor unstrained spirits, rice husk are mixed for subsequent use;
3. take selected Xinyang one-level tippy tea, after being ground into foam shape, directly add in the water of 85-90 DEG C and soak 4 hours, the weight ratio of tippy tea powder and water is 3:100, and it is for subsequent use that gained tea liquid is cooled to normal temperature;
4. get 50kg after the tea liquid being cooled to normal temperature being stirred, splash and carry out loaded steamer in mixing in 2200 ~ 2400kg grain grain for subsequent use of 2. producing of step, loaded steamer time controling, at 37-45 minute, proceeds circulation solid state fermentation;
5. the tea unstrained spirits of solid state fermentation and normal temperature tea liquid are mixed together by 50:1, after distillation Titian, extract tea wine, store 6 months in hold tank;
6. the storage 64.8%vol of 6 months ferment juice tea wine add pure water degree of falling to 28%vol and add 2/1000ths gacs process respectively 24 hours for subsequent use;
7. Maojian tea through physics grinding process, wear into very fine powder foam state, through spraying dry, become instant tea powder, be added in the processed rear tea wine of 64.8%vol, adding proportion is 0.4 ~ 0.8g tea powder/kg tea wine;
8. and then white sugar, tea essence, D-araboascorbic acid respectively in step 1. ratio add in tea wine, add dissolving item by item with acid order after first neutral;
9. through dissolving, filtering, the tea wine of clarification after 8 hours, chemical examination met inspecting standard after 12 hours by analysis, can filling, labeling, got product.
embodiment 2
Tippy tea aromatic white spirit of the present invention, the tippy tea aromatic white spirit described in every kg is made up of the raw material of following parts by weight: 64.8%vol fermentation juice tea wine 360 parts, white sugar 40 parts, 0.6 part, tea powder, D-araboascorbic acid 0.2 part, 0.4 part, tea essence; Wherein said 64.8%vol fermentation juice tea wine is made up of the raw material of following weight percent: Chinese sorghum 60%, wheat 7%, corn 17%, glutinous rice 6%, rice 10%, tealeaves 0.7%.
The production technique of the tippy tea aromatic white spirit in the present embodiment is with embodiment 1.
embodiment 3
Tippy tea aromatic white spirit of the present invention, the tippy tea aromatic white spirit described in every kg is made up of the raw material of following parts by weight: 64.8%vol fermentation juice tea wine 365 parts, white sugar 45 parts, 0.7 part, tea powder, D-araboascorbic acid 0.25 part, 0.4 part, tea essence; Wherein said 64.8%vol fermentation juice tea wine is made up of the raw material of following weight percent: Chinese sorghum 65%, wheat 9%, corn 18%, glutinous rice 7%, rice 10%, tealeaves 0.9%.
The production technique of the tippy tea aromatic white spirit in the present embodiment is with embodiment 1.
Claims (2)
1. a tippy tea aromatic white spirit, it is characterized in that: the tippy tea aromatic white spirit described in every kilogram is made up of the raw material of following parts by weight: 64.8%vol fermentation juice tea wine 350-370 part, white sugar 30-50 part, tea powder 0.4-0.8 part, D-araboascorbic acid 0.1-0.3 part, tea essence 0.3-0.4 part; Wherein said 64.8%vol fermentation juice tea wine is made up of the raw material of following weight percent: Chinese sorghum 54 ~ 68%, wheat 5 ~ 10%, corn 15 ~ 18%, glutinous rice 4 ~ 8%, rice 8 ~ 10%, tealeaves 0.4 ~ 1.0%.
2. produce a technique for the tippy tea aromatic white spirit described in claim 1, it is characterized in that: described technique comprises the following steps:
1. liquor-making raw material by weight ratio: rice, glutinous rice, corn, Chinese sorghum, wheat five kinds of grains, will add the water yield 3% after raw material pulverizing, profit grain 6 hours;
2. the poor unstrained spirits getting the liquor-making raw material after profit grain and solid state process mud cellar for storing things fermentation ends mixes by grain grain proportioning 1:4.5 ~ 5.0, adds the rice husk of 18 ~ 22%, weight ratio 1:0.22 ~ 0.26 of grain and rice husk, grain, poor unstrained spirits, rice husk are mixed for subsequent use;
3. take selected Xinyang one-level tippy tea, after being ground into foam shape, directly add in the water of 85-90 DEG C and soak 4 hours, the weight ratio of tippy tea powder and water is 3:100, and it is for subsequent use that gained tea liquid is cooled to normal temperature;
4. get 50kg after the tea liquid being cooled to normal temperature being stirred, splash and carry out loaded steamer in mixing in 2200 ~ 2400kg grain grain for subsequent use of 2. producing of step, loaded steamer time controling, at 37-45 minute, proceeds circulation solid state fermentation;
5. the tea unstrained spirits of solid state fermentation and normal temperature tea liquid are mixed together by 50:1, after distillation Titian, extract tea wine, store 6 months in hold tank;
6. the storage 64.8%vol of 6 months ferment juice tea wine add pure water degree of falling to 28%vol and add 2/1000ths gacs process respectively 24 hours for subsequent use;
7. Maojian tea through physics grinding process, wear into very fine powder foam state, through spraying dry, become instant tea powder, be added in the processed rear tea wine of 64.8%vol, adding proportion is 0.4 ~ 0.8g tea powder/kg tea wine;
8. and then white sugar, tea essence, D-araboascorbic acid respectively in step 1. ratio add in tea wine, add dissolving item by item with acid order after first neutral;
9. through dissolving, filtering, the tea wine of clarification after 8 hours, chemical examination met inspecting standard after 12 hours by analysis, can filling, labeling, got product.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106118993A (en) * | 2016-08-04 | 2016-11-16 | 南漳县竹林翠峰茶叶专业合作社 | A kind of Chinese liquor of green tea seed and grain mixing brew |
| CN108315182A (en) * | 2018-03-30 | 2018-07-24 | 成都众宜创展商贸有限公司 | A kind of preparation method of the tea wine with flowery odour |
| CN108395961A (en) * | 2018-03-30 | 2018-08-14 | 成都众宜创展商贸有限公司 | A kind of tea wine with flowery odour |
| CN108823025A (en) * | 2018-07-04 | 2018-11-16 | 贵州合力茶业有限公司 | A kind of tea wine and preparation method thereof |
| CN109536334A (en) * | 2018-12-25 | 2019-03-29 | 重庆市江津区学腾酒厂 | A kind of tea wine and preparation method thereof |
| CN109679807A (en) * | 2019-01-21 | 2019-04-26 | 桃江县合仙酒业有限公司 | A kind of preparation method of tea wine and white spirit mixed wine |
| CN110257205A (en) * | 2019-07-19 | 2019-09-20 | 四川省茶马古道生物科技有限公司 | A kind of tea wine and its brewing method |
| CN110551594A (en) * | 2019-09-17 | 2019-12-10 | 黄山学院 | preparation method of fermented tea wine |
| CN111548892A (en) * | 2020-04-17 | 2020-08-18 | 王明金 | Production process of dark tea wine |
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| JPS60192583A (en) * | 1984-03-14 | 1985-10-01 | Ashiyooka Kk | Shochu containing oolong tea |
| CN101078001A (en) * | 2006-05-26 | 2007-11-28 | 吴平 | Tippy tea wine and preparation method thereof |
| CN101472895A (en) * | 2006-06-20 | 2009-07-01 | 石原产业株式会社 | Pest control agent containing novel pyridyl-methanamine derivative or salt thereof |
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| CN104830641A (en) * | 2015-04-29 | 2015-08-12 | 陕西天禄源酒文化发展有限公司 | Tea-flavor liquor and preparation method thereof |
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2015
- 2015-09-08 CN CN201510565414.3A patent/CN105039087A/en active Pending
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| JPS60192583A (en) * | 1984-03-14 | 1985-10-01 | Ashiyooka Kk | Shochu containing oolong tea |
| CN101078001A (en) * | 2006-05-26 | 2007-11-28 | 吴平 | Tippy tea wine and preparation method thereof |
| CN101472895A (en) * | 2006-06-20 | 2009-07-01 | 石原产业株式会社 | Pest control agent containing novel pyridyl-methanamine derivative or salt thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106118993A (en) * | 2016-08-04 | 2016-11-16 | 南漳县竹林翠峰茶叶专业合作社 | A kind of Chinese liquor of green tea seed and grain mixing brew |
| CN108315182A (en) * | 2018-03-30 | 2018-07-24 | 成都众宜创展商贸有限公司 | A kind of preparation method of the tea wine with flowery odour |
| CN108395961A (en) * | 2018-03-30 | 2018-08-14 | 成都众宜创展商贸有限公司 | A kind of tea wine with flowery odour |
| CN108823025A (en) * | 2018-07-04 | 2018-11-16 | 贵州合力茶业有限公司 | A kind of tea wine and preparation method thereof |
| CN109536334A (en) * | 2018-12-25 | 2019-03-29 | 重庆市江津区学腾酒厂 | A kind of tea wine and preparation method thereof |
| CN109679807A (en) * | 2019-01-21 | 2019-04-26 | 桃江县合仙酒业有限公司 | A kind of preparation method of tea wine and white spirit mixed wine |
| CN110257205A (en) * | 2019-07-19 | 2019-09-20 | 四川省茶马古道生物科技有限公司 | A kind of tea wine and its brewing method |
| CN110551594A (en) * | 2019-09-17 | 2019-12-10 | 黄山学院 | preparation method of fermented tea wine |
| CN110551594B (en) * | 2019-09-17 | 2023-05-23 | 黄山学院 | Preparation method of fermented tea wine |
| CN111548892A (en) * | 2020-04-17 | 2020-08-18 | 王明金 | Production process of dark tea wine |
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Application publication date: 20151111 |