CN1737100A - Green tea liquid fermentation brewing wine and its preparation method - Google Patents
Green tea liquid fermentation brewing wine and its preparation method Download PDFInfo
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- CN1737100A CN1737100A CN 200510060234 CN200510060234A CN1737100A CN 1737100 A CN1737100 A CN 1737100A CN 200510060234 CN200510060234 CN 200510060234 CN 200510060234 A CN200510060234 A CN 200510060234A CN 1737100 A CN1737100 A CN 1737100A
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Abstract
The invention relates a method of brewing the wine with green tea liquid fermentation. The invention comprises the following components: 100% mountain spring, 0.1-5% green tea, 0.1-30 white sugar, 0.01-0.06% active dry yeast. The weight of green tea, white sugar and active dry yeast is not included the weight of mountain spring. The green tea wine comprises green tea, semi-dry green tea wine, green tea dry wine, and the flow of production is the following steps: tea - tea leach - white sugar - active dry yeast - first fermentation - second fermentation - aged spirit - prefiltration - allocation - cold treatment and heat treatment - secondary filtering - heat loading - certification - packing - completed product. The invention is also adapted for brewing black tea. The invention improves the added value of middle and inferior teas, and extracts the high grade nutritious component.
Description
Technical field
The present invention relates to the field of production of wine, is a kind of production method of green tea liquid fermentation brewing wine.
Background technology
Wine is two kinds of different beverages with tea, the former a little drink blood circulation, healthy and helpful; The latter to digestion, refreshing oneself has certain effect, wherein containing tea-polyphenol, trimethyl-xanthine, amino acid, solid substance is the estovers that chases after of human body, but the food in the daily life is difficult to satisfy.In recent years both at home and abroad to tealeaves wine just in the research and development stage, but to the rule of development of fruit wine type high mountain green tea wine, the mensuration of nutritive and health protection components, and the production technology of fruit wine type green tea wine report as yet.Chinese patent literature has been published ZL patent No. 02147706.X, denomination of invention is " production method of nutrient tea wine ", it is main raw material that this method discloses with the corn, is equipped with excellent green tea and honey, a kind of nutriment wine of producing by technological processs such as immersion, distillation, fermentations.The wine main raw material that this method is produced is a corn, add distiller's yeast, the made work in-process of a certain proportion of tealeaves, in half-finished wine, add and make finished wine after honey is blent, belong to a kind of solid fermentation and make the production method of nutrient tea wine, its technical process be unable to do without distillation and blends, and does not relate to the production method of green tea liquid fermentation brewing wine.
Summary of the invention
The objective of the invention is to provide a kind of production method of green tea liquid fermentation brewing wine to this area, in order that in the development of tealeaves wine and exploitation, further improve low and middle-grade tealeaves added values, expand share, the occupation rate of tea wine in the drinks, by local proverb, be the problem that improves the tea culture popularity.The objective of the invention is to realize by the following technical solutions.
A kind of production method of green tea liquid fermentation brewing wine, the proportioning of this production method (below be weight ratio):
Mountain spring water 100%
Green tea 0.1～5%
White sugar 0.1～30%
Active dry yeast 0.01～0.06%
Wherein the weight of green tea, white sugar, active dry yeast is the weight outside the mountain spring water, and the area of mountain spring water scarcity will be selected tap water for use.
The prepared green tea wine of this method is divided into green tea wine, the half-dried wine of green tea, green tea dry wine, and these three kinds of green tea wine tea wine producing process flow processs are: tealeaves → tealeaves vat liquor → white sugar → active dry yeast → Primary Fermentation → secondary fermentation → ageing → following glue → coarse filtration → allotment → cold and hot processing → essence filter → hot filling → check → packing → finished product.12 ° of the wine degree of green tea wine, pol 12～50g/L.11 ° of the wine degree of the half-dried wine of green tea, pol 4～12g/L.11 ° of the wine degree of green tea dry wine, pol≤4g/L.
The production method of described green tea liquid fermentation brewing wine, this production method are characterised in that another kind of proportioning (below be weight ratio):
Mountain spring water 100%
Black tea 0.1～5%
White sugar 0.1～30%
Active dry yeast 0.01～0.06%
Wherein the weight of black tea, white sugar, active dry yeast is the weight outside the mountain spring water, and the area of mountain spring water scarcity will be selected tap water for use.
The prepared black tea wine of described production method is divided into black tea wine, the half-dried wine of black tea, black tea dry wine, and these three kinds of tea wine producing process flow processs are: tealeaves → tealeaves vat liquor → white sugar → active dry yeast → Primary Fermentation → secondary fermentation → ageing → following glue → coarse filtration → allotment → cold and hot processing → essence filter → hot filling → check → packing → finished product.
The present invention has excavated the potential resources of tealeaves, has improved the added value of low and middle-grade tealeaves.Low and middle-grade tea economy benefits are greatly improved, and the high-quality nutrition of having extracted wine and tea respectively is used for the people, and the research for green tea liquid fermentation brewing wine simultaneously provides brand-new one page, has significant technical progress.
Description of drawings
Fig. 1 is a process flow sheet of the present invention.
Embodiment
Embodiment is an example with the production method of green tea liquid fermentation brewing wine.The mountain spring water of 1000kg is a weight basis, and other raw material is the weight outside the 1000kg mountain spring water.Its proportioning is mountain spring water 1000kg, green tea 20kg, white sugar 150kg, active dry yeast 0.25kg.Technical process and proportioning: mountain spring water 1000kg is heated to 100 ℃, soaks the green tea of 20kg at twice, pours the mountain spring water of 600kg for the first time in the container of 20kg green tea into, soaks 10～15 minutes, and the tea with 600kg is transposed to fermentor tank thereafter.For the second time remaining 400kg mountain spring water is added in the container of 20kg green tea, soaked 10～15 minutes again, tea is inserted fermentor tank again, this flow process is called the tealeaves vat liquor, and this fermentor tank is called Primary Fermentation.In the jar of Primary Fermentation, add active dry yeast 0.25Kg, white sugar 150kg, temperature is 20～25 ℃, is incubated 10～15 days.Finish Primary Fermentation due to the 15th day, just enter the secondary fermentation operation.Secondary fermentation is to carry out in another fermentor tank, adds active dry yeast 0.2kg in this jar, allows residual sugar part continue fermentation, and temperature is 15～20 ℃, is incubated 20～30 days.Ferment operation after finishing in the 30th day, ageing is 30～90 days in same secondary fermentation jar, and the ageing temperature is controlled at and is lower than 15 ℃, waits to enter down glue process again.Due to 90 world glue, following glue is to add finings in the jar of ageing, finings is made up of gelatin, chitosan, bentonite, consumption is gelatin 320g, chitosan 200g, bentonite 400g, order by gelatin → chitosan → bentonite is added successively, it is 24 hours that every kind of colloid material adds the timed interval, follows and separates earlier the principle of afterwards adding, quiet after 7 days coarse filtration.Following glue clarification operation: by steeping glue, change glue, add glue, separating FOUR EASY STEPS, bubble glue is the glue of metering to be cleaned with pure water again steeped 8～16 hours by 15 times water logging.Change glue and be the glue that to soak and in water-bath, heat and keep 50～55 ℃ and change glue, constantly stir, be transparent glue, stop heating use immediately until the blob of viscose off-bottom; Adding glue is with 10 times of wine to glue glue to be diluted, and adds slowly after stirring in the wine, and the limit edged stirs, and adds the back and continues to stir 30 minutes, leaves standstill.Separation is to leave standstill clarification to separate the isolating coarse filtration of carrying out simultaneously after 5～7 days.Coarse filtration is to make wine liquid reach the purpose of filter just by diatomite filter: open filter wine blowback stream diatomite suspension liquid, adjust import, top hole pressure, make import, top hole pressure difference be no more than 0.05Mpa, stir on backflow limit, limit, prevents that diatomite is deposited on container bottom.Be adsorbed on the filter cloth fully when being back to diatomite, and wine liquid is transparent, gets final product normal filtration.Smart filter need be introduced into the allotment operation.Allotment is acidity, fragrant degree, the dried index of soaking in the allotment work in-process green tea wine, waits to enter cold and hot processing again.Cold and hot processing and green tea wine are stored, the time of making the product of finished product is relevant, as the need time of making the product earlier, adopt thermal treatment: wine liquid is heated to 65-68 ℃.Postpone the time of making the product as need, select deepfreeze for use: refrigeration wine liquid, control wine liquid temp is in-4～-5 ℃.Enter smart filter operation then, smart filter is filtered with plate filter, enters hot filling after the filtration.Hot filling needs the wine of essence filter is heated 68～72 ℃, inspects the quality index of wine simultaneously by random samples, and Interventions Requested are pressed the content of tea-polyphenol, trimethyl-xanthine, amino acid, solid substance, lead (Pb), iron (Fe).Assay reaches requirement, enters packing, finished product warehouse-in.
The green tea wine that the present invention brewages is inspected the check to tea quality supervision test center of The Ministry of Agriculture of the People's Republic of China, MOA by ready samples, and the survey report that provide at this center is as follows:
Tea quality supervision and inspection center of the Ministry of Agriculture
Survey report
No.240405
| Sample title: tea wine | ||||
| Test item | Unit | Detected result | Detection method | The individual event conclusion |
| Tea-polyphenol | gm/100ml | 212.9 | GB/T8313 | ------- |
| Trimethyl-xanthine | gm/100ml | 803.6 | GB/T8312 | ------- |
| Amino acid | gm/100ml | 1.6 | GB/T8314 | ------- |
| Solid substance | gm/100ml | 10.14 | GB/T12143.1 | ------- |
| Plumbous (Pb) | gm/L | 0.04 | GB/T5009.12 | ------- |
| Iron (Fe) | gm/L | 2.0 | GB/T14609 | ------- |
| ------- | ------- | ------- | ------- | ------- |
| Remarks | ------- | |||
Because of the invention belongs to the green tea wine that liquid fermenting is brewageed, so the solid substance detected result is obvious in the green tea wine.
Claims (4)
1, a kind of production method of green tea liquid fermentation brewing wine, this production method are characterised in that proportioning (below be weight ratio):
Mountain spring water 100%
Green tea 0.1～5%
White sugar 0.1～30%
Active dry yeast 0.01～0.06%
Wherein the weight of green tea, white sugar, active dry yeast is the weight outside the mountain spring water, and the area of mountain spring water scarcity will be selected tap water for use.
2, the production method of green tea liquid fermentation brewing wine as claimed in claim 1, it is characterized in that the prepared green tea wine of this method is divided into green tea wine, the half-dried wine of green tea, green tea dry wine, these three kinds of tea wine producing process flow processs are: tealeaves → tealeaves vat liquor → white sugar → active dry yeast → Primary Fermentation → secondary fermentation → ageing → following glue → coarse filtration → allotment → cold and hot processing → essence filter → hot filling → check → packing → finished product.
3, the production method of green tea liquid fermentation brewing wine as claimed in claim 1, this production method are characterised in that another kind of proportioning (below be weight ratio):
Mountain spring water 100%
Black tea 0.1～5%
White sugar 0.1～30%
Active dry yeast 0.01～0.06%
Wherein the weight of black tea, white sugar, active dry yeast is the weight outside the mountain spring water, and the area of mountain spring water scarcity will be selected tap water for use.
4, production method as claimed in claim 3, it is characterized in that the prepared black tea wine of this method is divided into black tea wine, the half-dried wine of black tea, black tea dry wine, these three kinds of tea wine producing process flow processs are: tealeaves → tealeaves vat liquor → white sugar → active dry yeast → Primary Fermentation → secondary fermentation → ageing → following glue → coarse filtration → allotment → cold and hot processing → essence filter → hot filling → check → packing → finished product.
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| CNB2005100602346A CN100360654C (en) | 2005-08-01 | 2005-08-01 | Green tea liquid fermentation brewing wine and its preparation method |
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| CN1737100A true CN1737100A (en) | 2006-02-22 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1860178A1 (en) * | 2006-05-26 | 2007-11-28 | Christina Hengerer-Müller | Alcoholic beverage mixture |
| CN102978067A (en) * | 2012-12-14 | 2013-03-20 | 张递霆 | Process for producing dark green tea wine by using sugar fermentation brewing method |
| CN103045436A (en) * | 2013-01-07 | 2013-04-17 | 黑龙江省麒麟工贸公司 | Making method of green tea health wine |
| CN104099215A (en) * | 2014-07-17 | 2014-10-15 | 谭泮 | Wine prepared by loquat, water chestnut and Longjing tea |
| CN104962445A (en) * | 2015-07-09 | 2015-10-07 | 周然 | Preparation method for green tea wine and application of green tea wine |
| CN105176742A (en) * | 2015-09-30 | 2015-12-23 | 欧承菊 | Tea wine |
| CN105950352A (en) * | 2016-06-21 | 2016-09-21 | 惠州市如根茶酒有限公司 | Tea wine and preparation method thereof |
| CN106118985A (en) * | 2016-07-04 | 2016-11-16 | 赖翠萍 | A kind of fermented type green tea wine and preparation method thereof |
| CN107325927A (en) * | 2017-09-07 | 2017-11-07 | 广东十二岭酒业有限公司 | A kind of fermented type seedless wampee green plum wine and its production method |
| CN111733035A (en) * | 2020-07-31 | 2020-10-02 | 湖南华地茶业有限公司 | Process for manufacturing solid-liquid mixed secondary fermented tea wine |
| CN112375644A (en) * | 2020-11-30 | 2021-02-19 | 贵州穗蓝酒业科技有限公司 | Preparation method of green tea fermented wine |
| CN112574844A (en) * | 2020-12-10 | 2021-03-30 | 中国农业科学院茶叶研究所 | Double-section controllable dynamic solid-liquid circulation tea wine fermentation process |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101381671B (en) * | 2008-10-14 | 2013-02-27 | 宁波福泉山茶醇有限公司 | Tea vinegar and brewing method |
-
2005
- 2005-08-01 CN CNB2005100602346A patent/CN100360654C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1860178A1 (en) * | 2006-05-26 | 2007-11-28 | Christina Hengerer-Müller | Alcoholic beverage mixture |
| CN102978067A (en) * | 2012-12-14 | 2013-03-20 | 张递霆 | Process for producing dark green tea wine by using sugar fermentation brewing method |
| CN103045436A (en) * | 2013-01-07 | 2013-04-17 | 黑龙江省麒麟工贸公司 | Making method of green tea health wine |
| CN104099215A (en) * | 2014-07-17 | 2014-10-15 | 谭泮 | Wine prepared by loquat, water chestnut and Longjing tea |
| CN104962445B (en) * | 2015-07-09 | 2017-06-06 | 周然 | A kind of preparation method and applications of green tea wine |
| CN104962445A (en) * | 2015-07-09 | 2015-10-07 | 周然 | Preparation method for green tea wine and application of green tea wine |
| CN105176742A (en) * | 2015-09-30 | 2015-12-23 | 欧承菊 | Tea wine |
| CN105950352A (en) * | 2016-06-21 | 2016-09-21 | 惠州市如根茶酒有限公司 | Tea wine and preparation method thereof |
| CN106118985A (en) * | 2016-07-04 | 2016-11-16 | 赖翠萍 | A kind of fermented type green tea wine and preparation method thereof |
| CN107325927A (en) * | 2017-09-07 | 2017-11-07 | 广东十二岭酒业有限公司 | A kind of fermented type seedless wampee green plum wine and its production method |
| CN107325927B (en) * | 2017-09-07 | 2020-08-28 | 黄星源 | Fermented seedless wampee green plum fruit wine and production method thereof |
| CN111733035A (en) * | 2020-07-31 | 2020-10-02 | 湖南华地茶业有限公司 | Process for manufacturing solid-liquid mixed secondary fermented tea wine |
| CN112375644A (en) * | 2020-11-30 | 2021-02-19 | 贵州穗蓝酒业科技有限公司 | Preparation method of green tea fermented wine |
| CN112574844A (en) * | 2020-12-10 | 2021-03-30 | 中国农业科学院茶叶研究所 | Double-section controllable dynamic solid-liquid circulation tea wine fermentation process |
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| CN100360654C (en) | 2008-01-09 |
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