CN1563333A - Technique for preparing tea wine - Google Patents
Technique for preparing tea wine Download PDFInfo
- Publication number
- CN1563333A CN1563333A CN 200410022125 CN200410022125A CN1563333A CN 1563333 A CN1563333 A CN 1563333A CN 200410022125 CN200410022125 CN 200410022125 CN 200410022125 A CN200410022125 A CN 200410022125A CN 1563333 A CN1563333 A CN 1563333A
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- Prior art keywords
- tea
- minutes
- temperature
- grain
- wine
- Prior art date
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Landscapes
- Tea And Coffee (AREA)
Abstract
A process of preparing tea spirit does not ferment tea but mixes it directly with fermented grain. The mixing ratio of tea to fermented grain is 20-30 to 100 and the tea spirit in low or high degree can be prepared by mixing distilling, ageing, filtering, blending and packing.
Description
Technical field
The present invention relates to drink the compound method of wine, especially a kind of tea wine manufacture craft.
Background technology
By retrieval, existing two parts of applications for a patent for invention, be respectively that application number 00104891.0, name are called " spirit brewed by distilled tea " and application number 02147706.X, name is called " prescription of nutrient tea wine and production method ", they have all proposed the making method of tea wine, but its tea wine is directly to form with the steeping in wine bubble or by the fermentation brew, because various chemical reactions take place in making, make distinctive 500 multiple nutrients compositions in the tealeaves all be subjected in various degree destruction.
Summary of the invention
Deficiency at above-mentioned prior art existence, the invention provides a kind of tea wine manufacture craft, it does not ferment to tealeaves, but directly be mixed with the pure grain in fermentation back, form by distillation, original nutrient contents is preserved to greatest extent in the tealeaves, and test proof by analysis is an ideal health tea wine.
Description of drawings: Fig. 1 is a manufacture craft schema of the present invention.
Embodiment: the present invention is further described below in conjunction with accompanying drawing.
One, raw material is handled
1, grain is handled: select high-quality jowar, red paddy rice, wheat or corn all can, eluriate clean pure grain with clear water, soaked 12～24 hours, be beneficial to improve the quality of wine.
Gelatinization: the pure grain that will clean is pulled out, places 10～30 minutes, and the dried surperficial moisture content of filter can be gone up rice steamer and carry out the boiling gelatinization 5～6 hours, and it is cooked.
Saccharification: the wine metal plate that cooks is gone out rice steamer fast, spreading for cooling is cooled to the following back of 18～22 degree in 4/1000ths the ratio distiller's yeast that looses, and can repeatedly copy to mix, repeatedly spread distiller's yeast, strives reaching best uniformity coefficient, the saccharification case of packing into carries out saccharification, and the insulation of the saccharification around doing well is to improve the effect of saccharification.Saccharification time 32～48 hours, saccharification temperature is grasped flexibly according to saccharification time, taste, quality and natural condition, generally is controlled between 30～40 degree temperature.
Fermentation:, adopted 9～18 degree low temperature fermentations 28～35 days, to obtain best fragrance according to height above sea level, season, weather, natural condition.The fermentation utensil should adopt pottery, easily tinning, and a jar mouth should seal and isolate from outer air, guarantees a jar interior yeast deoxidation, prevents that assorted bacterium from growing breeding and influencing quality product.
2, tealeaves is handled: select the dried tea of purified or old tender all suitable for use, green tea (comprise and steam green and roasting blue or green tea), black tea or fresh and tender tealeaves have different when handling.
7 seconds of green tea airing, steam beating, just rub 8～15 minutes, deblock into strips, temperature be under 110～120 degree conditions drying and dewatering to water content 60～70%, in temperature 30～40 degree fermentations 15～20 minutes, again rub 25～35 minutes, deblock into strips again, under 100～110 temperature, dry to water content 20～30%, airing 30～50 minutes, foot is done to water content 4～6% and promptly get gross tea under 85～95 temperature, and spending redryings in temperature 45 at last, promptly to get dried tea in 90 minutes stand-by.
Black tea wither earlier transfer 10～12 hours, rub grind 45～60 minutes, deblock into strips, temperature 15～25 degree bottom fermentations 45～60 minutes, under 120～140 temperature, dry to water content 30～35%, airing 45～60 minutes, foot is done to water content 5～7% and promptly get gross tea under 85～95 temperature, and spending redryings in temperature 45 at last, promptly to get dried tea in 90 minutes stand-by.
Fresh and tender tealeaves airing 45～60 minutes, just rubbed 15～20 minutes, as far as possible tea juice is rubbed out, tender tealeaves is stand-by.
Two, assorted, distillation
1, tea grain ratio by weight the pure grain after per hundred jin of fermentations join 20～30 jin of dried tea, or join 40～50 jin of fresh and tender tea, be mixed and evenly obtain tea grain mixture.
Different by used green tea (comprise steam green and bake blue or green tea), black tea or fresh and tender tealeaves, brew goes out green tea wine, black tea wine and blue or green tea wine.
2, the first pure grain after one deck fermentation is put in the retort bottom is placed on it loaded steamer with the tea grain mixture after assorted then, and tea grain will loosen when noting loaded steamer, and Zeng Gai will seal solid, distills immediately after covering tight Zeng Gai.The steam of noting steaming in the wine process changes, and promptly begins out vapour and wants earlier little back big, slowly evenly wants steady, can not be fluctuated.Distilled 180～210 minutes, and opened big steam at last with the wine that knocks into the back.
Three, blend bottling
Ageing is after 15～30 days at low temperatures for the tea wine that distills out, and filtration can be blent, be bottled.
The present invention can produce high and low degree tea wine by above-mentioned manufacture craft, has the high calcium nourishing function.By green tea wine, black tea wine and the blue or green tea wine that used green tea, black tea or the different brews of fresh and tender tealeaves go out, transparent, the sediment-free of wine body, the original fragrance and the nutrition that had not only had the aromatic of drinks but also preserved tealeaves, its flavor is fragrant, look just and tool mouthfeel preferably.
The tea wine of producing according to technology of the present invention detects its physics and chemistry, sanitary index through legal quality examination department, and the Oranoleptic indicator is all qualified.See table 1～3 for details.
Table 1
| Analysis project | Tea wine |
| Lithium (mg/L) | ????＜0.01 |
| Iron (mg/L) | ????0.13 |
| Calcium (mg/L) | ????2.83 |
| Sodium (mg/L) | ????0.24 |
| Potassium (mg/L) | ????0.04 |
| Magnesium (mg/L) | ????0.11 |
| Manganese (mg/L) | ????0.004 |
| Zinc (mg/L) | ????0.11 |
| Copper (mg/L) | ????0.04 |
| Phosphorus (mg/L) | ????0.12 |
| Selenium (mg/L) | ????0.17 |
| Strontium (mg/L) | ????＜0.01 |
| Cadmium (mg/L) | ????＜0.02 |
| Plumbous (mg/L) | ????＜0.05 |
| Chromium (mg/L) | ????＜0.05 |
| VITMAIN B1 | Do not detect |
| Wei ShengsuB2 | Do not detect |
| Vitamin B6 | Do not detect |
Table 2
| Test item | Unit | Detected result |
| Sense organ | - | Colourless, limpid transparent, no suspended substance, nothing precipitation |
| Total acid (with acetometer) | g/L | ????0.53 |
| Total ester (in ethyl acetate) | g/L | ????0.37 |
| Solid substance | g/L | ????0.12 |
| Methyl alcohol | g/100ml | ????＜0.02 |
| Potato spirit (in isopropylcarbinol and primary isoamyl alcohol) | g/100ml | ????0.01 |
| Plumbous | mg/L | ????＜0.1 |
| Manganese | mg/L | ????＜0.1 |
Table 3
| Interventions Requested | Unit | Assay |
| Aspartic acid ASP | ????mg/100ml | ????1.043 |
| Serine SER | ????mg/100ml | ????0.636 |
| L-glutamic acid GLU | ????mg/100ml | Do not detect |
| Glycine GLY | ????mg/100ml | ????0.410 |
| Histidine HIS | ????mg/100ml | ????0.192 |
| Arginine ARG | ????mg/100ml | Do not detect |
| Threonine THR | ????mg/100ml | ????0.272 |
| L-Ala ALA | ????mg/100ml | ????0.240 |
| Proline(Pro) PRO | ????mg/100ml | ????0.963 |
| Gelucystine CYS | ????mg/100ml | ????0.642 |
| Tyrosine TYR | ????mg/100ml | ????0.196 |
| Xie Ansuan VAL | ????mg/100ml | ????0.066 |
| Methionine(Met) MET | ????mg/100ml | ????0.464 |
| Methionin LYS | ????mg/100ml | ????0.102 |
| Isoleucine ILEU | ????mg/100ml | ????0.531 |
| Leucine LEU | ????mg/100ml | ????2.159 |
| Phenylalanine PHE | ????mg/100ml | ????0.161 |
| Tryptophane TRP | ????mg/100ml | ????0.021 |
| Caffeine | ????mg/ml | Do not detect |
| Tea-polyphenol | ????mg/ml | ????0.0029 |
Claims (3)
1, a kind of tea wine manufacture craft is that preparation of raw material forms with grain and tealeaves, it is characterized in that:
A, grain soaked through 12～24 hours, cook gelatinization 5～6 hours, in saccharification 32～48 hours under 30～40 degree temperature, adopt the pure grains after 9～18 degree low temperature fermentations obtained fermenting in 28～35 days;
B, tealeaves according to the old tender degree of tealeaves through different treatment:
Green tea through 7 seconds of airing, steam beating, just rub 8～15 minutes, deblock into strips, temperature be under 110～120 degree conditions drying and dewatering to water content 60～70%, in temperature 30～40 degree fermentations 15～20 minutes, again rub 25～35 minutes, deblock into strips again, the full water content 20～30% of oven dry under 100～110 temperature, airing 30～50 minutes, foot is done to water content 4～6% and promptly get gross tea under 85～95 temperature, and spending redryings in temperature 45 at last, promptly to get dried tea in 90 minutes stand-by;
Black tea wither earlier transfer 10～12 hours, rub grind 45～60 minutes, deblock into strips, temperature 15～25 degree bottom fermentations 45～60 minutes, under 120～140 temperature, dry to water content 30～35%, airing 45～60 minutes, foot is done to water content 5～7% and promptly get gross tea under 85～95 temperature, and spending redryings in temperature 45 at last, promptly to get dried tea in 90 minutes stand-by;
Fresh and tender tealeaves airing 45～60 minutes, just rubbed 15～20 minutes, rub out tea juice stand-by:
C, tea grain the ratio pure grain after per hundred jin of fermentations are by weight joined 20～30 jin of dried tea, or join 40～50 jin of fresh and tender tea, are mixed and evenly obtain tea grain mixture;
D, the pure grain after one deck fermentation is put in retort bottom are put into tea grain mixture then, and with vapor distillation 180～210 minutes, ageing was after 15～30 days at low temperatures for the tea wine that obtains, and filtration can be blent.
2, tea wine manufacture craft according to claim 1 is characterized in that: different by used green tea (comprise steam green and bake blue or green tea), black tea or fresh and tender tealeaves, brew goes out green tea wine, black tea wine and blue or green tea wine.
3, tea wine manufacture craft according to claim 1 is characterized in that: grain selects for use jowar, red paddy rice, wheat or corn all can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410022125 CN1268734C (en) | 2004-03-22 | 2004-03-22 | Technique for preparing tea wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410022125 CN1268734C (en) | 2004-03-22 | 2004-03-22 | Technique for preparing tea wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1563333A true CN1563333A (en) | 2005-01-12 |
| CN1268734C CN1268734C (en) | 2006-08-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410022125 Expired - Lifetime CN1268734C (en) | 2004-03-22 | 2004-03-22 | Technique for preparing tea wine |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100387700C (en) * | 2005-05-17 | 2008-05-14 | 福建农林大学 | Process for making jasmine tea wine |
| CN101156634B (en) * | 2007-10-23 | 2010-10-06 | 吴建利 | A processing method of Meishan pretty tea |
| 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 |
| CN102199503A (en) * | 2010-03-25 | 2011-09-28 | 牛乃秀 | Novel method for preparing Pu-erh wine |
| CN102311899A (en) * | 2010-06-30 | 2012-01-11 | 骆明 | Tea-flavored white wine brewed by solid state fermentation and brewing process |
| CN101381661B (en) * | 2008-10-14 | 2012-12-26 | 宁波福泉山茶醇有限公司 | Tea cooking wine and brewing method |
| CN102899221A (en) * | 2012-10-18 | 2013-01-30 | 青岛琅琊台集团股份有限公司 | Preparation method of tea liquor |
| 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 |
| CN103627613A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine and preparation method thereof |
| CN103627577A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine |
| CN103666934A (en) * | 2014-01-02 | 2014-03-26 | 马龙县藏龙绿色产业有限公司 | Puer tea fragrant wine |
| CN104087494A (en) * | 2014-07-21 | 2014-10-08 | 湖北赤壁赋酒业销售有限公司 | Tea fragrant type white spirit and production process thereof |
| CN104818183A (en) * | 2015-04-24 | 2015-08-05 | 陆开云 | Method for brewing selenium-rich tea wine with selenium-rich tea |
| CN104962445A (en) * | 2015-07-09 | 2015-10-07 | 周然 | Preparation method for green tea wine and application of green tea wine |
| CN104987981A (en) * | 2015-07-02 | 2015-10-21 | 彭常安 | Vitex negundo leaf tea wine brewing method |
| CN105838549A (en) * | 2016-06-14 | 2016-08-10 | 重庆市农业科学院 | Brewing method of tea wine |
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2004
- 2004-03-22 CN CN 200410022125 patent/CN1268734C/en not_active Expired - Lifetime
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100387700C (en) * | 2005-05-17 | 2008-05-14 | 福建农林大学 | Process for making jasmine tea wine |
| CN101156634B (en) * | 2007-10-23 | 2010-10-06 | 吴建利 | A processing method of Meishan pretty tea |
| 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 |
| CN101381661B (en) * | 2008-10-14 | 2012-12-26 | 宁波福泉山茶醇有限公司 | Tea cooking wine and brewing method |
| CN102199503A (en) * | 2010-03-25 | 2011-09-28 | 牛乃秀 | Novel method for preparing Pu-erh wine |
| CN102199503B (en) * | 2010-03-25 | 2013-12-11 | 牛乃秀 | Novel method for preparing Pu-erh wine |
| CN102311899A (en) * | 2010-06-30 | 2012-01-11 | 骆明 | Tea-flavored white wine brewed by solid state fermentation and brewing process |
| CN102899221A (en) * | 2012-10-18 | 2013-01-30 | 青岛琅琊台集团股份有限公司 | Preparation method of tea liquor |
| CN102899221B (en) * | 2012-10-18 | 2014-06-25 | 青岛琅琊台集团股份有限公司 | Preparation method of tea liquor |
| CN103627577A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine |
| CN103627613A (en) * | 2013-11-20 | 2014-03-12 | 贵州湄潭点犀茶酒有限公司 | Black tea wine and preparation method thereof |
| 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 |
| CN103627577B (en) * | 2013-11-20 | 2016-06-22 | 贵州湄潭圣心茶酒有限公司 | A kind of black tea wine |
| CN103666934A (en) * | 2014-01-02 | 2014-03-26 | 马龙县藏龙绿色产业有限公司 | Puer tea fragrant wine |
| CN104087494A (en) * | 2014-07-21 | 2014-10-08 | 湖北赤壁赋酒业销售有限公司 | Tea fragrant type white spirit and production process 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 |
| CN104818183A (en) * | 2015-04-24 | 2015-08-05 | 陆开云 | Method for brewing selenium-rich tea wine with selenium-rich tea |
| CN104987981A (en) * | 2015-07-02 | 2015-10-21 | 彭常安 | Vitex negundo leaf tea wine brewing method |
| CN104962445A (en) * | 2015-07-09 | 2015-10-07 | 周然 | Preparation method for green tea wine and application of green tea wine |
| CN104962445B (en) * | 2015-07-09 | 2017-06-06 | 周然 | A kind of preparation method and applications of green tea wine |
| CN105838549A (en) * | 2016-06-14 | 2016-08-10 | 重庆市农业科学院 | Brewing method of tea wine |
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| CN1268734C (en) | 2006-08-09 |
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Effective date of registration: 20170711 Address after: 675805 Yunnan province Lincang Yunxian nightporter Township Bridge Street Patentee after: YUNXIAN JIAMENG TEA AND LIQUOR INDUSTRY Co.,Ltd. Address before: The 675808 Yunnan Yunxian Ma Xiang Meng tea factory Patentee before: Liu Weiliang |
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