CN1197948C - Recipe and production process of nutrition tea wine - Google Patents
Recipe and production process of nutrition tea wine Download PDFInfo
- Publication number
- CN1197948C CN1197948C CN 02147706 CN02147706A CN1197948C CN 1197948 C CN1197948 C CN 1197948C CN 02147706 CN02147706 CN 02147706 CN 02147706 A CN02147706 A CN 02147706A CN 1197948 C CN1197948 C CN 1197948C
- Authority
- CN
- China
- Prior art keywords
- wine
- corn
- tea
- weight
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000016709 nutrition Nutrition 0.000 title abstract description 5
- 230000035764 nutrition Effects 0.000 title abstract description 5
- 241001122767 Theaceae Species 0.000 title 1
- 240000008042 Zea mays Species 0.000 claims abstract description 39
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 39
- 244000269722 Thea sinensis Species 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 235000015097 nutrients Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 38
- 235000005822 corn Nutrition 0.000 claims description 38
- 238000009835 boiling Methods 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 230000035622 drinking Effects 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 22
- 235000009569 green tea Nutrition 0.000 abstract description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 230000032798 delamination Effects 0.000 abstract 1
- 230000008021 deposition Effects 0.000 abstract 1
- 238000004821 distillation Methods 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a formula of nutrient tea wine and a preparation method thereof. Maize is used as raw materials, and green tea with high quality and honey are added. By the technical processes of soaking, distillation, fermentation, etc., the tea is well mixed with wine. The tea wine has the characteristics of fragrant taste and bright color and has no phenomena of delamination, deposition, etc. Simultaneously, the nutrient component of the wine is improved. In this way, the wine has the functions of nutrition and health care to human bodies and also has good taste.
Description
Technical field
The present invention relates to a kind of compound method of wine, the prescription and the production method of the nutrient tea wine that particularly a kind of tea combines with wine.
Background technology
Wine and tea are two kinds of drinks commonly used in daily life, but that wine and tea have is very big different.Tea is a kind of traditional health drink, contains many materials to the human body beneficial, as sugar, protein, its acid of ammonia etc.; Wine then has irritating drink for a kind of, and the major ingredient in the wine is an alcohol, can strengthen blood circulation after entering human body, but the nutrition of wine is less.General tea wine is directly formulated with tealeaves and alcohol, and the warm property of tea and wine is bad, that tea is not well-bound with wine, easily produce situations such as layering, precipitation, color and luster is inhomogeneous, and the tea nutrition hold-time fragrant and tealeaves is short, and technology is immature.
Summary of the invention
The objective of the invention is to provide a kind of tea is fully combined with wine, product can not produce layering, precipitation, and color and luster is even, and the fragrant hold-time of tea is long, the prescription of the nutrient tea wine that is of high nutritive value and production method.
The object of the present invention is achieved like this: a kind of prescription of nutrient tea wine and production method,
The production method of tea wine is: a kind of production method of nutrient tea wine, corn was soaked in water 12-48 hour, with soaked corn boiling 1-5 hour, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 0.1-2% is done the case cultivation, and the tealeaves that adds the 1-10% of corn gross weight is put into fermentation vat fermentation 2-8 days, the corn that ferments is heated up in a steamer wine, the 60-80% of gross weight in the vinasse that obtain is inserted again ferment 2-8 days in the fermentation vat; Obtain finished wine after the honey that adds the 0.5-3.8% of wine weight in the work in-process wine that obtains blent.
The add-on of tealeaves is the 2-4% of corn gross weight.
Honey add-on in the work in-process wine is the 2-3% of wine weight.
The tea drinking utensils that obtains as stated above has following physical and chemical index: alcoholic strength 14-50%, glucose 30-70g/l, amino acid 25-30g/l.
The production method of nutrient tea wine provided by the present invention owing to added high-quality tealeaves and honey in process of production, has improved the nutrition of wine, makes wine have the nutritious tonifying effect to human body; Employing tealeaves and the technology that corn ferments simultaneously and vinasse ferment again make tealeaves and wine together warm well, just make its flavor perfume, look.
Embodiment
In the production method of nutrient tea wine provided by the present invention, the volume meter of alcoholic strength during with 20 ℃.Selected tealeaves is Hubei Wu Feng excellent green tea.
Embodiment one:
The 100Kg corn was soaked in water 12 hours, with soaked corn boiling 4 hours, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 0.4% is done the case cultivation, and the tealeaves that adds corn gross weight 3% is put into fermentation vat fermentation 5 days, the corn that ferments is heated up in a steamer wine, 60% of gross weight in the vinasse that obtain is inserted again fermented 4 days in the fermentation vat; 3% the honey that partly becomes in the wine to add wine weight that obtains is blent the back row to finished wine.
Embodiment two:
Corn was soaked in water 36 hours, with soaked corn boiling 3 hours, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 1.1% is done the case cultivation, and 6% the tealeaves that adds the corn gross weight is put into fermentation vat fermentation 7 days, the corn that ferments is heated up in a steamer wine, gross weight 70% in the vinasse that obtain is inserted again fermented 3 days in the fermentation vat; 0.8% the honey that partly becomes in the wine to add wine weight that obtains is blent the back row to finished wine.
Embodiment three:
Corn was soaked in water 48 hours, with soaked corn boiling 5 hours, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 2% is done the case cultivation, and 10% the tealeaves that adds the corn gross weight is put into fermentation vat fermentation 8 days, the corn that ferments is heated up in a steamer wine, 80% of gross weight in the vinasse that obtain is inserted again fermented 3 days in the fermentation vat; 3.8% the honey that partly becomes in the wine to add wine weight that obtains is blent the back row to finished wine.
Embodiment four:
Corn was soaked in water 24 hours, with soaked corn boiling 1 hour, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 0.9% is done the case cultivation, and 1% the tealeaves that adds the corn gross weight is put into fermentation vat fermentation 1 day, the corn that ferments is heated up in a steamer wine, 70% of gross weight in the vinasse that obtain is inserted again fermented 6 days in the fermentation vat; 0.5% the honey that partly becomes in the wine to add wine weight that obtains is blent the back row to finished wine.
Embodiment five:
Corn was soaked in water 32 hours, with soaked corn boiling 4 hours, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 1.2% is done the case cultivation, and 6% the tealeaves that adds the corn gross weight is put into fermentation vat fermentation 4 days, the corn that ferments is heated up in a steamer wine, 75% of gross weight in the vinasse that obtain is inserted in the fermentation vat again fermented; 1.5% the honey that partly becomes in the wine to add wine weight that obtains is blent the back row to finished wine.
Claims (4)
1, a kind of production method of nutrient tea wine, it is characterized in that: corn was soaked in water 12-48 hour, with soaked corn boiling 1-5 hour, the distiller's yeast that corn after the boiling is cooled to add behind the normal temperature its weight 0.1-2% is done the case cultivation, and the tealeaves that adds the 1-10% of corn gross weight is put into fermentation vat fermentation 2-8 days, the corn that ferments is heated up in a steamer wine, the 60-80% of gross weight in the vinasse that obtain is inserted again ferment 2-8 days in the fermentation vat; Obtain finished wine after the honey that adds the 0.5-3.8% of wine weight in the work in-process wine that obtains blent.
2, the production method of nutrient tea wine according to claim 1 is characterized in that: resulting tea drinking utensils has following physical and chemical index: alcoholic strength 14-50%, glucose 30-70g/l, amino acid 25-30g/l.
3, the production method of nutrient tea wine according to claim 1 is characterized in that: the add-on of tealeaves is the 2-4% of corn gross weight.
4, the production method of nutrient tea wine according to claim 2 is characterized in that: the honey add-on in the work in-process wine is the 2-3% of wine weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02147706 CN1197948C (en) | 2002-11-19 | 2002-11-19 | Recipe and production process of nutrition tea wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02147706 CN1197948C (en) | 2002-11-19 | 2002-11-19 | Recipe and production process of nutrition tea wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1417318A CN1417318A (en) | 2003-05-14 |
| CN1197948C true CN1197948C (en) | 2005-04-20 |
Family
ID=4751246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02147706 Expired - Fee Related CN1197948C (en) | 2002-11-19 | 2002-11-19 | Recipe and production process of nutrition tea wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1197948C (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100445358C (en) * | 2006-08-11 | 2008-12-24 | 王称兴 | Process for preparing white tea wine |
| CN101113395B (en) * | 2007-07-30 | 2010-05-26 | 刘献丁 | Method for producing corn milk wine |
| CN101328459B (en) * | 2008-08-04 | 2011-07-27 | 云南龙润药业有限公司 | Pu'er tea wine and method for making same |
| CN101362995B (en) * | 2008-09-28 | 2013-05-15 | 保靖县秦简茶科技开发有限公司 | Method for producing ampelosis grossedentata tea and wine |
| CN101560455B (en) * | 2009-06-01 | 2012-04-04 | 浙江大学 | Method for producing nutritious and health-protection tea liquor |
| CN102643737B (en) * | 2012-05-22 | 2013-05-01 | 福建农林大学 | Bamboo tea wine and preparation method thereof |
| CN103666993B (en) * | 2013-09-25 | 2015-10-14 | 红河五里冲生态茶业有限公司 | Tea leaf fermentation liquor and method for making |
| CN103627613B (en) * | 2013-11-20 | 2015-05-13 | 贵州湄潭点犀茶酒有限公司 | Black tea wine and preparation method thereof |
| CN104087494B (en) * | 2014-07-21 | 2015-09-09 | 湖北赤壁赋酒业销售有限公司 | Tea flavor spirit and production technique thereof |
| CN109777683A (en) * | 2019-03-26 | 2019-05-21 | 杨国军 | A kind of tea stalk fermented type tea wine and brewing method |
| CN112063477A (en) * | 2020-09-28 | 2020-12-11 | 湖南沅陵大曲酒业有限公司 | Brewing method of green tea wine |
-
2002
- 2002-11-19 CN CN 02147706 patent/CN1197948C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1417318A (en) | 2003-05-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103045429B (en) | Preparation method of okra wine | |
| CN101153242B (en) | Processing technique for honey wine | |
| CN102424779B (en) | Production method of za wine | |
| CN101928657B (en) | Preparation method of wild pawpaw fruit wine | |
| CN107299021B (en) | Dendrobium officinale fermented wine and making method thereof | |
| CN1197948C (en) | Recipe and production process of nutrition tea wine | |
| CN102972819A (en) | Preparation method for honey vinegar mulberry juice beverage | |
| CN101492639A (en) | Pure-fermentation low-alcoholic strength low-sugar fresh-juice yellow rice wine and preparation method thereof | |
| CN103666901A (en) | Brewing process of rose wine | |
| CN105420109A (en) | Natural compound microbial agent and method for producing Pixian-county chili bean sauce | |
| CN110205233A (en) | A kind of raw material solid state process brewage process of vinegar and the vinegar of brewing | |
| CN108277131A (en) | A kind of preparation process of the high-quality pure fermented honey wine of minuent | |
| CN100489078C (en) | Process for brewing Japanese sake | |
| CN110616122A (en) | Cardamine hupingshanensis selenium-rich yellow wine and production method thereof | |
| CN108949436A (en) | A kind of production method of honey lemon fermented wine | |
| CN103351980B (en) | Brewing method of red glutinous yellow wine | |
| CN102199507A (en) | Radix pseudostell low-alcoholicity yellow wine and production method thereof | |
| CN1129664C (en) | Nutritive liquor and its preparing process | |
| CN101245300B (en) | Technique for producing pollen wine | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN102465072A (en) | Nutritional tea wine | |
| CN1263841C (en) | Fish wine and its making process | |
| CN112029619A (en) | Preparation method of storage-resistant composite red date fruit wine | |
| CN1151734C (en) | Malt wort milk beverage | |
| CN100424160C (en) | Method for producing ant-moth health wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: HUBEI JUN WANG WINE LIMITED LIABILITY COMPANY Free format text: FORMER OWNER: ZHANG ZHIXIONG Effective date: 20060602 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20060602 Address after: 443413 of the five peaks of Hubei County yuyangguan ancient town of Tan Lu No. 38 Hubei Wang Chun liquor limited liability company Patentee after: Hubei Jun Wang Wine Co., Ltd. Address before: 443413 Hubei Province five peak yuyangguan Mayor Xia liquor limited liability company Patentee before: Zhang Zhixiong |
|
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |