CN108576294A - A kind of preparation method of ice-wine winter tea - Google Patents
A kind of preparation method of ice-wine winter tea Download PDFInfo
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- CN108576294A CN108576294A CN201810198234.XA CN201810198234A CN108576294A CN 108576294 A CN108576294 A CN 108576294A CN 201810198234 A CN201810198234 A CN 201810198234A CN 108576294 A CN108576294 A CN 108576294A
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- tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
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- Food Science & Technology (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The present invention relates to a kind of ice-wine winter tea and preparation methods.Ice-wine winter tea distinctive aroma, mellow in taste, caffeine content are less than 2.5mg/g, and polyphenol content is less than 120mg/g.Preparation manipulation is as follows：（1）Making ice grape blank,（2）Make fermentation blank（3）Picking fresh tea leaves,（4）High temperature steaming blueness,（5）Rub,（6）Pile-fermentation,（7）Compounding tea base,（8）Compounding fermentation,（9）The broken sterilization pack of parch, is made ice-wine winter tea.The present invention has reused Grape Skin seed, old leaf and tea stalk, not only increases the utilization rate of tea resources and vinifera, and increase tea place and the vineyard output value.Winter fresh tea leaves and ice grape selected by tea making, pesticide residue is seldom, and raw material is natural, healthy, and caffeine content is low.Ice-wine is rich in hundreds of nutriment, is merged with winter tea, has the health maintenance effects such as invigorating the spleen, warm stomach, beauty treatment, beauty, health care.
Description
Technical field
The invention belongs to grape wine processing and tealeaves intensive processing integration technology field, and in particular to a kind of ice-wine winter
The preparation method of tea.
Background technology
Ice-wine be using at -8 DEG C hereinafter, the grape wine of the brewing grape freezed naturally on vine, low output,
In good taste, quality is superior, and is rich in hundreds of nutriment, has the function of health care, is referred to as " liquid golden ".
In actual life, fruit tea is deep due to delicious flavour to be liked by people, especially young man.How by ice-wine and tea
Leaf carries out depth integration, and it is not only great innovative but also be easy to be esthetically acceptable to the consumers to develop the ice wine fruit tea with wine flavour.At this
Kind background, the present invention are improved and are innovated to traditional tea processing technique, and the fresh leaf in winter is utilized to make ice with ice grape
Wine winter tea.
Invention content
The present invention provides a kind of preparation methods of ice-wine winter tea.Purpose is to provide one kind for consumer to be easy to receive
Wine flavour fruit tea, the demand of drinking tea and health-care efficacy can be met.
A kind of fermented tea for the tea base compounding that ice-wine winter tea is ice grape blank and winter picking makes, fragrance are only
Spy, mellow in taste, caffeine content are less than 2.5mg/g, and polyphenol content is less than 120mg/g.
The operating procedure for preparing ice-wine winter tea is as follows：
（1）Make ice grape blank
It takes and prepares the ice grape skin that ice-wine is isolated, water is added by the 10%-15% of ice grape skin quality, filtering is dried to
It is half-dried, obtain ice grape blank；
（2）Make fermentation blank
In ice grape blank, active dry yeast is added according to the 0.05 ‰ -0.15 ‰ of skin slag mass ratio, stirs evenly, temperature
12 DEG C -15 DEG C ferment 5-7 days, stuck fermentation, obtain ice grape fermentation blank, the alcohol content of ice grape fermentation blank is 1%-
3%；
（3）Pick fresh tea leaves
Under the conditions of 5 DEG C, fresh tea leaves and tea stalk are picked, chooses the fresh tea leaves and tea stalk of 4-7 pieces；
（4）High temperature steams green
Under the conditions of 120 DEG C to 130 DEG C, fresh tea leaves and tea stalk high temperature are steamed into blueness 2-3 minutes, obtain steaming leafiness；
（5）It rubs
Leafiness will be steamed to rub twice, first rub again 3-5 minutes, then gently rub 10-15 minutes, obtain tea base；
（6）Pile-fermentation
By tea base under the conditions of 25-30 DEG C of temperature, humidity 95-100%, pile-fermentation 48-55 hours obtains fermentation tea base；
（7）Compound tea base
By ice grape fermentation blank and fermentation tea base according to mass ratio 1:1-1:7 are uniformly mixed, and obtain mixing tea base；
（8）Compounding fermentation
Tea base will be mixed under the conditions of 18-22 DEG C of temperature, humidity 85%-90%, fermented 36-40 hours, fermentation mixing tea base is obtained；
（9）The broken sterilization of frying
By routinely parch, broken, sterilization, the pack of fermentation mixing tea base, ice-wine winter tea is made.
The technical solution further limited is as follows：
Step（1）In, the ice grape variety is the kind for making ice white wine or the kind for making ice red wine；
Step（1）In, stoving temperature is 35-40 DEG C, time 30-90min.
Step（2）In, in ice grape blank, in mass ratio 0.05 ‰ -0.10 ‰ addition sulfur dioxide, in mass ratio ten
5 to 15/10000ths addition pectases, pH value 3-5.
Step（6）In, the high 20-25cm of heap covers wet cloth above, primary every turning in 5-10 hours.
Step（9）In, parch is divided into 3 times, first pass, will fermentation mixing tea base at 100-110 DEG C parch to water content
50-60% takes out spreading for cooling；Second time, parch takes out spreading for cooling to water content 20-30% at 80-95 DEG C；Third time, in 60-75
Parch is to water content 7% hereinafter, spreading for cooling cools down at DEG C.
Step（9）In, using crusher, it is crushed to 20-25 mesh.
Step（9）In, 150-180 DEG C of instantaneous sterilization of temperature, time 5-10 second.
Step（9）In, using packaging machine of tea bag, the tea bag of interior outer bag is made.
The advantageous effects of the present invention embody in the following areas：
1, present invention recycling Grape Skin and grape pip in the making of ice-wine winter tea, old leaf and tea stalk, are not only improved
The utilization rate of tea resources and vinifera, and tea place and the vineyard output value are increased, tool is increased income for tea grower and orchard worker
It is significant.
2, winter fresh leaf and ice grape selected by tea making, pesticide residue is seldom, and raw material is more natural, healthy.In addition, winter compared with
Low temperature reduces catechin and content of caffeine in blade, eliminates bitterness sense and the insomnia effect of tealeaves so that tealeaves
Fragrance is more mellow.
3, ice-wine is rich in hundreds of nutriment, with merging for winter tea so that ice wine tea has invigorating the spleen, warm stomach, supports
The health maintenance effects such as face, beauty, health care.
4. the present invention prepares the simple for process of ice-wine winter tea, production cost is low, is easy to industrialized production.
Specific implementation mode
With reference to embodiment, the present invention is further described.
Embodiment 1
Concrete operation step and the process conditions for preparing a kind of ice-wine winter tea are as follows：
（1）, under the conditions of -12 DEG C of nature the fresh Vidal Blanc grape of picked by hand, after selecting sorting, squeeze out sugar content
Higher grape juice is used to prepare ice-wine, isolates ice grape skin；
Water is added by the 10% of ice grape skin quality in ice grape skin, filters out muddy object, and baked at 35 DEG C
60min, ice grape skin is dried to it is half-dried, as ice grape blank.
（2）, ice grape blank is put into cold fermentation tank, after being separately added into the activation by ice grape skin weight 0.15 ‰
Active dry yeast, by ice grape skin weight 0.15 ‰ sulfur dioxide, press ice grape skin weight 5/100000ths pectin
Enzyme, and control fermentation pH value 3.It stirs evenly, ferments 5 days at 12 DEG C, stuck fermentation obtains ice grape fermentation blank, and ferment base
The alcohol content of material is 1%.
（3）, at 5 DEG C of temperature, mechanical picking fresh tea leaves, choose 4-7 pieces tealeaves and tea stalk.
（4）, under the conditions of 120 DEG C, high temperature steams green 3 minutes, obtains steaming leafiness.
（5）, rubbed twice using rolling machine, first rub again 3 minutes, then gently rub 10 minutes, obtain tea base.
（6）, by tea embryo pile-fermentation 55 hours, fermentation condition is 25 DEG C of temperature, humidity 95%, and the high 20cm of heap is covered above
Wet cloth, it is primary every turning in 10 hours, obtain fermentation tea base.
（7）, by ice grape fermentation blank and fermentation tea base according to mass ratio 1:1 is uniformly mixed, and obtains complex tea embryo.
（8）, by complex tea embryo under the conditions of 20 DEG C of temperature, humidity 85%, semi-hermetic ferments 36 hours in canister, obtains
Fermentation mixing tea base.
（9）, will fermentation mixing tea base parch 3 times, first pass, will fermentation mixing tea base at 100 DEG C parch to water content
50%, take out spreading for cooling；Second time, parch takes out spreading for cooling to water content 20% at 80 DEG C；Third time, parch is to containing at 60 DEG C
Ice-wine winter tea is made hereinafter, spreading for cooling cooling in water 7%；Ice-wine winter tea distinctive aroma, mellow in taste, caffeine content
For 2.4mg/g, polyphenol content 115mg/g.
（10）, using crusher, be crushed to 20 mesh.
（11）, sterilized using ultrahigh-temperature instant, 150 DEG C of temperature.
（12）, using packaging machine of tea bag, interior outer bag tea bag is made.
Embodiment 2
Concrete operation step and the process conditions for preparing a kind of ice-wine winter tea are as follows：
（1）, under the conditions of -10 DEG C of nature the fresh Vidal Blanc grape of picked by hand, after selecting sorting, squeeze out sugar content
Higher grape juice is used to prepare ice-wine, isolates ice grape skin；
Water is added by ice grape skin quality 15% in ice grape skin, filters out muddy object, and 70min is baked at 40 DEG C,
Ice grape skin is dried to it is half-dried, as ice grape blank.
（2）, ice grape blank is put into cold fermentation tank, after being separately added into the activation by ice grape skin weight 0.05 ‰
Active dry yeast, by ice grape skin weight 0.10 ‰ sulfur dioxide, press ice grape skin weight 10/100000ths fruit
Glue enzyme, and control fermentation pH value 4.It stirs evenly, ferments 7 days at 15 DEG C, obtain ice grape fermentation blank, the alcohol for the blank that ferments
Content is 2%.
（3）, at 5 DEG C of temperature, mechanical picking fresh tea leaves, choose 4-7 pieces tealeaves and tea stalk.
（4）, under the conditions of 130 DEG C, high temperature steams green 2 minutes, obtains steaming leafiness.
（5）, rubbed twice using rolling machine, first rub again 5 minutes, then gently rub 15 minutes, obtain tea base.
（6）, by tea embryo pile-fermentation 48 hours, fermentation condition is 30 DEG C of temperature, humidity 98%, and the high 25cm of heap is covered above
Wet cloth, it is primary every turning in 5 hours, obtain fermentation tea base.
（7）, by ice grape fermentation blank and fermentation tea base according to mass ratio 1:3 are uniformly mixed, and obtain complex tea embryo.
（8）, by complex tea embryo under the conditions of 22 DEG C of temperature, humidity 90%, semi-hermetic ferments 40 hours in canister, obtains
Fermentation mixing tea base.
（9）, will fermentation mixing tea base parch 3 times, first pass, will fermentation mixing tea base at 110 DEG C parch to water content
80%, take out spreading for cooling；Second time, parch takes out spreading for cooling to water content 55% at 95 DEG C；Third time, parch is to containing at 65 DEG C
Ice-wine winter tea is made hereinafter, spreading for cooling cooling in water 7%；Ice-wine winter tea distinctive aroma, mellow in taste, caffeine content
For 2.1mg/g, polyphenol content 110mg/g.
（10）, using crusher, be crushed to 25 mesh.
（11）, sterilized using ultrahigh-temperature instant, 180 DEG C of temperature.
（12）, using packaging machine of tea bag, interior outer bag tea bag is made.
Claims (10)
1. a kind of ice-wine winter tea, it is characterised in that：The ice-wine winter tea is that ice grape blank and winter picking make
Tea base compounding fermented tea, distinctive aroma, mellow in taste, caffeine content is less than 2.5mg/g, and polyphenol content is less than
120mg/g。
2. preparing a kind of method of ice-wine winter tea described in claim 1, it is characterised in that operating procedure is as follows：
（1）Make ice grape blank
It takes and prepares the ice grape skin that ice-wine is isolated, water is added by the 10%-15% of ice grape skin quality, filtering is dried to
It is half-dried, obtain ice grape blank；
（2）Make fermentation blank
In ice grape blank, active dry yeast is added according to the 0.05 ‰ -0.15 ‰ of skin slag mass ratio, stirs evenly, temperature
12 DEG C -15 DEG C ferment 5-7 days, stuck fermentation, obtain ice grape fermentation blank, the alcohol content of ice grape fermentation blank is 1%-
3%；
（3）Pick fresh tea leaves
Under the conditions of 5 DEG C, fresh tea leaves and tea stalk are picked, chooses the fresh tea leaves and tea stalk of 4-7 pieces；
（4）High temperature steams green
Under the conditions of 120 DEG C to 130 DEG C, fresh tea leaves and tea stalk high temperature are steamed into blueness 2-3 minutes, obtain steaming leafiness；
（5）It rubs
Leafiness will be steamed to rub twice, first rub again 3-5 minutes, then gently rub 10-15 minutes, obtain tea base；
（6）Pile-fermentation
By tea base under the conditions of 25-30 DEG C of temperature, humidity 95-100%, pile-fermentation 48-55 hours obtains fermentation tea base；
（7）Compound tea base
By ice grape fermentation blank and fermentation tea base according to mass ratio 1:1-1:7 are uniformly mixed, and obtain mixing tea base；
（8）Compounding fermentation
Tea base will be mixed under the conditions of 18-22 DEG C of temperature, humidity 85%-90%, fermented 36-40 hours, fermentation mixing tea base is obtained；
（9）The broken sterilization of frying
By routinely parch, broken, sterilization, the pack of fermentation mixing tea base, ice-wine winter tea is made.
3. a kind of preparation method of ice-wine winter tea as claimed in claim 2, it is characterised in that：Step（1）In, the ice
Grape variety is the kind for making ice white wine or the kind for making ice red wine.
4. a kind of preparation method of ice-wine winter tea as claimed in claim 2, it is characterised in that：Step（1）In, bake temperature
Degree is 35-40 DEG C, time 30-90min.
5. a kind of preparation method of ice-wine winter tea as claimed in claim 2, it is characterised in that：Step（2）In, in ice Portugal
In grape blank, in mass ratio 0.05 ‰ -0.10 ‰ addition sulfur dioxide, in mass ratio 5 to 15/100000ths addition pectases, pH
Value is 3-5.
6. a kind of preparation method of ice-wine winter tea as claimed in claim 2, it is characterised in that：Step（6）In, heap is high
20-25cm covers wet cloth above, primary every turning in 5-10 hours.
7. a kind of preparation method of ice-wine winter tea as claimed in claim 2, it is characterised in that：Step（9）In, parch point
It it is 3 times, first pass, by fermentation mixing tea base, parch takes out spreading for cooling to water content 50-60% at 100-110 DEG C；Second time,
Parch takes out spreading for cooling to water content 20-30% at 80-95 DEG C；Third time, parch is to water content 7% hereinafter, booth at 60-75 DEG C
Cool cooling.
8. a kind of preparation method of ice-wine winter tea as claimed in claim 2, it is characterised in that：Step（9）In, using broken
Broken machine is crushed to 20-25 mesh.
9. a kind of preparation method of ice-wine winter tea as claimed in claim 2, it is characterised in that：Step（9）In, temperature
150-180 DEG C of instantaneous sterilization, time 5-10 second.
10. a kind of preparation method of ice-wine winter tea as claimed in claim 2, it is characterised in that：Step（9）In,
Using packaging machine of tea bag, the tea bag of interior outer bag is made.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810198234.XA CN108576294A (en) | 2018-03-12 | 2018-03-12 | A kind of preparation method of ice-wine winter tea |
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| CN201810198234.XA CN108576294A (en) | 2018-03-12 | 2018-03-12 | A kind of preparation method of ice-wine winter tea |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268358A (en) * | 2011-08-04 | 2011-12-07 | 陕西科技大学 | Production process for brewing grape fruit vinegar by using grape pomace |
| CN103704387A (en) * | 2013-12-26 | 2014-04-09 | 郭景龙 | Bouquet tea |
| CN103749793A (en) * | 2014-02-25 | 2014-04-30 | 陈振忠 | Preparation technology of vinous black tea |
| CN104152317A (en) * | 2014-06-24 | 2014-11-19 | 高耸 | Method for brewing wine by using peel residue |
| CN104431003A (en) * | 2014-12-25 | 2015-03-25 | 保山昌宁红茶业集团有限公司 | Preparation method of winter tea |
| CN105400633A (en) * | 2015-12-16 | 2016-03-16 | 新宾满族自治县东星葡萄酒有限公司 | Preparation method of Vidal ice wine |
| CN106954685A (en) * | 2017-03-21 | 2017-07-18 | 谢其军 | A kind of preparation method of winter light fermented tea |
| CN106993666A (en) * | 2017-03-21 | 2017-08-01 | 谢其军 | A kind of preparation method of winter fermented tea |
-
2018
- 2018-03-12 CN CN201810198234.XA patent/CN108576294A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268358A (en) * | 2011-08-04 | 2011-12-07 | 陕西科技大学 | Production process for brewing grape fruit vinegar by using grape pomace |
| CN103704387A (en) * | 2013-12-26 | 2014-04-09 | 郭景龙 | Bouquet tea |
| CN103749793A (en) * | 2014-02-25 | 2014-04-30 | 陈振忠 | Preparation technology of vinous black tea |
| CN104152317A (en) * | 2014-06-24 | 2014-11-19 | 高耸 | Method for brewing wine by using peel residue |
| CN104431003A (en) * | 2014-12-25 | 2015-03-25 | 保山昌宁红茶业集团有限公司 | Preparation method of winter tea |
| CN105400633A (en) * | 2015-12-16 | 2016-03-16 | 新宾满族自治县东星葡萄酒有限公司 | Preparation method of Vidal ice wine |
| CN106954685A (en) * | 2017-03-21 | 2017-07-18 | 谢其军 | A kind of preparation method of winter light fermented tea |
| CN106993666A (en) * | 2017-03-21 | 2017-08-01 | 谢其军 | A kind of preparation method of winter fermented tea |
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Application publication date: 20180928 |